Smoke Ring Syndicate

The Smoke Ring Syndicate Podcast is bringing it this week for an exciting episode featuring renowned BBQ content creators; Kunchi Lattore of Cookin Wid Kunchi, Duce Raymond of Duces Wild, Sweet Baby Rays restaurant & catering, as well as bbq marketing whizz, Nick Paraons of ForgeFire Creative. With their collective following of around 1 million fans, this trio brings a wealth of experience to the table, offering valuable insights into the world of BBQ content creation. Whether you’re a seasoned pitmaster or just beginning your grilling journey, they will share valuable tips and tricks on how to elevate your grilling game while effectively engaging your audience. As well as pitfalls not discussed elsewhere. Throughout the episode, listeners will discover new techniques for crafting BBQ capturing stunning visuals, and building a loyal community of BBQ lovers. Kunchi, Nick, and Duce dive into their personal journeys and the lessons they’ve learned along the way, providing inspiration for anyone looking to enhance their BBQ skills or expand their online presence. This is a must-listen for anyone passionate about outdoor cooking, so tune in to ignite your passion for BBQ content and take your grilling game to new heights. Don’t miss out on this opportunity to learn from some of the best in the BBQ business!

Pizza, BBQ, and Competition: A Slice of Culinary Innovation with Jerry Belcastro. Welcome back to the Smoke Ring Syndicate podcast, where we explore the delicious world of BBQ and all things culinary! This week, we have a special guest who’s on a mission to combine the popular food of pizza into an exciting competition. Join us as we welcome Jerry Belcastro, the visionary founder of the Pizza Cook-Off Association! With Jerry’s Journey into Food Competitions, from his roots in BBQ judging, he’s developed a keen palate and an appreciation for the intricacies of flavor. We discussed how his passion for BBQ intersected with his love for pizza, igniting the spark for the Pizza Cook-Off Association. Tune in as Jerry shares the pivotal moments that led him to create this unique competition. Birth of the Pizza Cook-Off Association: Jerry takes us behind the scenes of the Pizza Cook-Off Association. We’ll learn about the inspiration behind this innovative concept and how he’s working to bring pizza lovers and chefs together through friendly competition. We'll discuss what makes a great pizza and how the judging process works, giving our listeners insight into what to expect at these competitions. Jerry shares his vision for the association, we’ll explore the challenges he faces in the early years of establishing this new food competition. Discover how he is fostering a community of pizza enthusiasts and creating unforgettable experiences through his events. We’ll also touch on the importance of connecting with local pizzerias and BBQ aficionados to enhance the competition's reach. Future Events and What’s Next: Jerry gives us a sneak peek into upcoming events and what participants can look forward to. Whether you’re a seasoned chef or a home cook, there’s a place for you at the Pizza Cook-Off! We’ll discuss how listeners can get involved and support this burgeoning competition, as well as the delicious potential it holds for the future of food.Thanks for tuning in to this week’s episode of the Smoke Ring Syndicate podcast! We hope you enjoyed our conversation with Jerry Belcastro and feel inspired to embrace your own culinary passions. Don’t forget to check out the Pizza Cook-Off Association at www.pizzacook-off.com for more information on events and how to participate. Until next time, keep your grills & smokers rolling!

This week, we are thrilled to bring you an in-depth exploration into the tantalizing realm of barbecue with the esteemed and much-loved YouTube personality, Joe Martinez, who is the mastermind behind the wildly successful Smokin Joes BBQ. With a formidable presence across various digital platforms, including YouTube and Facebook, Joe has managed to captivate and charm the palates of countless individuals over the years with his mouthwatering BBQ creations. In this special edition podcast, we take a closer look at the fascinating evolution of Smokin Joes BBQ, tracing its origins from a small, local endeavor to the burgeoning social media phenomenon it is today. Embark with us on a riveting journey that delves into the intricate details of how Joe Martinez transformed his passion for BBQ into a flourishing online presence. As we delve into the story of Smokin Joes BBQ, we will uncover the secrets behind its meteoric rise to fame and the dedication that has kept it at the forefront of the BBQ world. Joe will regale us with personal anecdotes and insights into the challenges and triumphs he faced along the way, providing a unique perspective on what it takes to build a brand that resonates with BBQ aficionados everywhere. But Joe's expertise doesn't just stop at cooking. Having honed his skills at the helm of a high-volume BBQ trailer, he has a wealth of knowledge to share about the intricacies of managing a BBQ business that thrives under pressure. This episode will serve as a treasure trove of information for those aspiring to follow in his footsteps or simply looking to elevate their backyard BBQ game. You'll have the rare opportunity to learn firsthand from Joe as he divulges his top-notch techniques and imparts his invaluable wisdom, ensuring that every BBQ enthusiast can achieve success on the grill. Moreover, Smokin Joes BBQ is not merely about the tantalizing food that graces the plate; it is about fostering a sense of community and camaraderie among BBQ enthusiasts. Through his engaging content and interactive online presence, Joe has created a vibrant network of fans and fellow BBQ connoisseurs who are eager to share their experiences, recipes, and passion for this smoky cuisine. This podcast episode will serve as a testament to the power of social media in connecting individuals from all walks of life over a shared love for BBQ. Prepare to be enveloped in the warm, inviting atmosphere of Smokin Joes BBQ as we explore the multifaceted world of BBQ with Joe Martinez. This episode is not to be missed for anyone looking to expand their BBQ horizons and become a part of the ever-growing community that Joe has meticulously cultivated. Whether you're a seasoned pro or a BBQ novice, there's something for everyone as we delve into the flavorful universe of Smokin Joes BBQ, discussing everything from Joe's personal journey to his expert advice on creating the perfect BBQ spread. So, grab your aprons and your favorite BBQ sauce, and join us for a hearty helping of BBQ talk, community spirit, and a whole lot of smoky goodness!

Travis Patterson, after retiring from the military landed on his passion for bbq with the help of a fellow veteran developed Flaps 20 Rubs & Sauces. Coming out the gate with 8 rubs plus several sauces. Woah! Quite the offerings from a couple of guys early into the world of bbq. With the learning curve they created the brand soon Travis became the sole owner and went to work whittling down to a core set of rubs & sauces. Feeling like he’s only just begun owning a rub and sauce brand for three years instead of the approx 7. But I guess when you are teaching yourself it’s more like you’re learning to be a business over being an actual one. But you can tell from his cool calm collected responses he hasn’t had a terrible time doing it. Becoming quite popular in the AU/New Zealand markets post World Championship steak cooking. Dear USA, you are the second biggest market he provides rubs n sauces for…. Get out to his site and order some products locally. I can’t imagine saying Inhave a rub n sauce business but it’s a little more popular around 10,000 miles from here. Travis and his family are the entire business, outside of copacking they shoot content, ship, demo and more for the products. Making us one job a day people look bad for not trying harder in life. Find Flaps 20 online or at select retailers near you soon!

Throwback to our chat with Ed Reilly the BBQ historian!

Kunchi Lattore is back at the pit chatting bbq. You may remember a few years back he was the salesperson for a bbq product while trying to be Cookin Wid Kunchi too. Well it’s 2024 and he’s no longer working on two personalities. He’s now a FULL TIME bbq content creator after just a year of working to lay him out to the world. We dove in with the expectation of a 45 minute show but stretched it to an hour and a half with hours of content left unsaid. This episode was packed full of great advice and all of the best things to do to work your way into a successful operation of content creation. However he’s not just satisfied with one platform. He’s doubled down on multiple and is currently putting a masterclass together for YouTube so if you aren’t already following you should go do that to see his organic growth and rise to bbq power yourself. In addition to the online presence Kunchi is working on a traveling schedule for backyard bbq classes to take you to the next level and become the leading bbq Pitmaster in your neighborhood.

Inside this episode you’ll find the best most proven method to grow your Instagram followers; very fast!! Based off of years in the industry, we do a deep dive on BBQ content marketing and the ins and outs of growing online for growth in your bbq industry. TheSmokeRingSyndicate.com sat down with Nick Parsons from Forgefire Creative to chat about online BBQ marketing. He shared tips and strategies for growing your impact. learned from his time in marketing, working for the great folks at Hasty Bake grills. Nick Parsons is a BBQ pro & digital marketing guru who knows his way around a grill and a computer screen. He shared some of his top secrets for success in the world of online BBQ marketing. One of the key takeaways from my chat with Nick was it being more than just being handsome posting mouth-watering photos of sizzling ribs or behind-the-scenes videos of your BBQ process, content is king in the world of online marketing. Nick also stressed the importance of building a strong brand that stands out in a crowded marketplace. By creating a unique voice and aesthetic for your BBQ business, you can attract loyal customers who keep coming back for more. Forgefire Creative specializes in helping BBQ businesses craft both their online presence and brick and mortar through digital marketing strategies. From social media campaigns to website design, Nick is an expert in the art of BBQ marketing. So, if you're looking to take your BBQ business to the next level online, needing to up your beard game, be sure to check out Forgefire Creative and learn from the best in the business. With Nick Parsons leading the way, your BBQ brand is sure to grow. This WONT be the last time we sit and chat with Nick Parsons. He was a wealth of information that we just lightly scratched the surface of in the hour we shared on the show. And honestly this episode has me thinking I should be double recording bc when the LIVE light faded out we had another 15-20 minutes of fantastic content. I can honestly say hosting Nick made theSmokeRingSyndicate.com a better show. #ThePeoplesPitmaster #BBQ #SmokeRingSyndicate

Pictures play a significant role in social media, but BBQ and food pics? Now, those are truly essential to us! When you feast your eyes on the incredible shots captured by Marc Suarez, the owner of Rolling Smoke Productions, you'll understand why so many people are raving about his work. This week, we are thrilled to have Marc join us on the podcast. As the mastermind behind Rolling Smoke Productions, he brings a unique perspective to social media with his stunning videos and photographs. From Memphis in May to Smoke Slam, Marc has a wealth of knowledge and expertise in photography and camera techniques that will take your shots to the next level. Not only that, but Marc is also one half of the dynamic duo behind ChickN Bark, a page dedicated to the latest and greatest BBQ memes. We're still waiting for them to meme us, but until then, we're proud fans! Be sure to check out their BBQ-flavored content and give a shoutout to The Smoke Ring Syndicate. It's a win-win for all of us! Stay tuned for more exciting shows coming your way. Visit TheSmokeRingSyndicate.com/podcast for more information. Get ready to be blown away!

Head for that orangy-brown couch under that sailboat picture. This weeks guest is That Bill Oakley; Seasoned TV writer and show runner for hits such as The Simpsons, Futurama and many more. Has a “seasoned” side of his own with his own brand of food reviews, from sit down to fast food. He’s got an opinion and he does not care who knows it. This #Tastemaker is trailblazing in food critic circles. Think Gordon Ramsey with less of the knife & cooking skills. Similar hair though…. But he knows good food and will eat it! Fellow food enthusiasts: Bill Oakley has been gaining attention in the digital realm with his captivating and appetizing review content. What distinguishes Oakley from others? It's his sincere ardor for all things for & flavor that radiates through every video he publishes. Oakley's affection for quality food is well-known. In his review content, he delves deep into the realm of meats, delectable sauces, the newest drinks and more. Think Guy Fieri without the Camaro. Whether he's exploring a fresh establishment or discovering a rebrand. Oakley's zeal for food is unmistakable. It is this authentic fervor that has resonated with audiences all over. I can see it as the Ideal Fusion of Humor & Gastronomy. What distinguishes Oakley's review content is his distinctive amalgamation of humor and gastronomy. Leveraging his background as a writer for The Simpsons, Oakley imbues each video with comedy and cleverness, rendering them not only informative but also immensely enjoyable to behold. From witty quips to amusing taste trials, Oakley's videos are a treat for the senses in multiple ways. I felt very fortunate to share an hour with such a great part of childhood, cartoons, but to know he’s a goodie like me and MOST of my viewers? Say less. Folks asked how does it relate to bbq. And the answer is it’s food related commentary that can be used for bbq exclusively or branched to cover many foods as his does. #SmokeRingSyndicate #ThePeoplesPitmaster approved! This guy is legit and I’m glad to bring you such a wonderful guest! Stay tuned as we get back in the saddle and bring so many more fantastic guests!

We are thrilled to announce that the legendary seven-time world champion, Mark Lambert, is joining us for the kickoff of 2025! You may recognize him from the hit show "Old School with Mark and Ashley" or from his inspiring presence at Cook Church, with Faith and Fires. And let's not forget about his barbecue knowledge at his shop. But do you know the full story behind his journey in the world of barbecue? Join us as we uncover where Mark Lambert started his barbecue journey and where he is headed next. Get ready for this weeks episode with the man, the myth, the legend - Mark Lambert!Mark Lambert is a legendary figure in the world of barbecue, having won the prestigious titles repeatedly,world BBQ champion. His expertise in the art of grilling and smoking meats has made him a household name in the barbecue community. Lambert is known for his signature rubs and sauces, which are essential components in creating mouth-watering dishes that are bursting with flavor.Lambert's rubs and sauces are carefully crafted using a combination of herbs, spices, and seasonings that have been perfected over years of experimentation and refinement around 20 years. These products are designed to enhance the natural flavors of meats and create a delicious crust that locks in moisture and flavors. Whether you're grilling chicken, ribs, brisket, or pork, Lambert's rubs and sauces are sure to take your BBQ game to the next level.In addition to his success on the competition circuit, Lambert has also shared his expertise with aspiring pitmasters through his BBQ classes and content creation. His passion for barbecue and dedication to helping others succeed in the world of competitive cooking have earned him a loyal following of fans and students. Lambert's rubs and sauces are not just condiments – they are a testament to his commitment to excellence in all aspects of BBQ and BBQ philanthropy.

Joe Davidson is a legendary pitmaster, smoker builder and successful restaurateur, renowned for his exceptional talent in smoking meats and creating mouthwatering barbecue dishes. His journey in the world of barbecue began in the early 1980s when he ingeniously crafted his first smoker by hand and sold them at the local Oklahoma fair. Oklahoma Joe was born… From that moment on, his passion for smoking meats ignited, leading him to experiment with various techniques and recipes. In 1996, Davidson's love for barbecue culminated in the opening of his iconic restaurant, Oklahoma Joe's, located in Kansas City. Almost instantly, Oklahoma Joe's became synonymous with serving some of the most delectable barbecue in the nation, attracting patrons from near and far. Davidson's unwavering dedication to his craft and insistence on using only the finest ingredients have been pivotal in the success of Oklahoma Joe's. He is renowned for his unique blend of hickory and oak woods, infusing his meats with a distinctively rich and smoky flavor that sets his barbecue apart from the rest. Davidson's meticulous attention to detail and expert approach to smoking meats have earned him countless awards and accolades, solidifying his status as a true master pitmaster. Beyond his restaurant, competition cooking, and everything else bbq related he could put his hands on the instrumental impact on Oklahoma Joe expanded his brand to include a line of smokers and grills, allowing barbecue enthusiasts to recreate his delectable recipes in the comfort of their own homes. His passion for sharing the joy of barbecue and imparting his expertise to others has earned him a well-deserved reputation as a respected figure in the barbecue community. Joe Davidson's legacy as a pitmaster and restaurateur continues to inspire aspiring chefs and barbecue aficionados alike, firmly establishing him as a revered legend in the world of barbecue. Get ready to embark on a flavorful journey with the one and only Oklahoma Joe Davidson in his week on The Smoke Ring Syndicate podcast. Special Guest Theodore the Labrador!

The Pit Life Syndicate is a cutting-edge podcast that delves into the world of barbecue with depth and expertise like no other. Hosted by seasoned pitmasters John Maguire & Wes Phillips the podcast offers listeners an insider's perspective on all things related to the art of barbecuing. From discussing the latest techniques and equipment to sharing mouth-watering recipes and stories from the pit, the Pit Life Syndicate is a must-listen for BBQ enthusiasts and novices alike. With its engaging and informative content, the podcast has quickly become the go-to source for all things BBQ. What sets the Pit Life Syndicate apart from other BBQ podcasts is the level of expertise and passion that the hosts bring to the table and the high level guests like episode one with Duce Raymond. These are not just enthusiast guests talking about their hobby; these are seasoned pitmaster guests with years of experience and knowledge in the field of barbecue. Their insights and tips are invaluable for anyone looking to up their BBQ game and take their skills to the next level. Industry experts and celebrity chefs, providing listeners with a well-rounded and comprehensive view of the world of barbecue. In addition to its informative content, the Pit Life Syndicate also offers a fun and entertaining listening experience. The hosts bring a lighthearted and engaging approach to the topic, making each episode enjoyable and easy to listen to. Whether you're a die-hard BBQ fanatic or just someone looking to learn more about this delicious and time-honored tradition, the Pit Life Syndicate is the perfect podcast to satisfy your craving for all things barbecue. With its unique blend of expertise, passion, and entertainment, the Pit Life Syndicate is truly the hottest BBQ podcast on the airwaves!

This weeks episode of the Smoke Ring Syndicate I’m joined by BBQ historian, Ed Reilly we’re talking all about Georgia BBQ day which takes place on March 25, 2024. It is a wealth of information when it comes to BBQ in Georgia and beyond. We talked about everything BBQ, including BBQ in space! Did you know that Georgia BBQ was the first barbecue and only BBQ to be eaten in space? Finchers BBQ holds the title. We found out when the first BBQ road trip happened which was in Georgia. Georgia has so many massive BBQ, history, points and events. This year celebrate Georgia BBQ day #GABBQDAY my cooking, delicious barbecue, and posting on our socials and beyond with the #. Ed and mini BBQ accipiters will be on hand at the Georgia Capitol March 25, 2024.

Bill Dumas is back in the studio for his second episode with The Smoke Ring Syndicate We come into frame with a new friend, Cliff Schulze Yes that Schulze of Schulze Pit Room. Bill has taken his sausage passion from the Brotherton’s Black Iron BBQ up to the Seguin Tx at the Schulze Pit Room. There he’ll be polishing the current sausages and expending the line 10 fold! Look to be able to get Bills art maybe even at YOUR house? That’s right Tuesday of this week March 12th was his first day but don’t expect him to keep all the sausage inside the walls of the bbq restaurant. The door seems to be propped open to have wholesale sausage delivery possible. Which, as an Atlanta resident makes me very hopeful for the future of sausage. And in true bbq lifestyle fashion Bill will continue to burn the candle at both ends with the classes consulting and his crazy schedule. Bill is a massive historian of the craft and even at his wurst he’s better than most. The Schulze name has been one in the Texas world for a number of years so I’m certain that relationship will be great for them both. The restaurant in Seguin has old school bbq vibes from more than 20 years ago being a bbq restaurant already. And with the updates and reclaimed interior from all over the US, it’s definitely got that old school vibe that bbq is. I’m super excited to see Bill in person soon and see the new world of sausage. https://sausagesensei.com/ https://schulzespitroom.com/

Brett Gallaway the show pony half of the Steak Cook-Off Association joins us to chat in the studio for this week’s episode. Who knew cooking steaks could be a competitive sport. For the last 10 years I’ve watched as the SCA was born and has grown into a worldwide network of food sport people. The SCA is what I like to highlight on the show the bbq lifestyle and this one I’ve gotten to see from it’s infancy to this year the 10th anniversary of the World Steak Championship. Golden tickets aren’t just free for the taking competitors from around the world strive to make it to the show. Aside from the money and bragging rights there are world championship rings that rival football championship rings.

Ryan Lane owner operator of Lanes BBQ right here in Georgia has only been in operation for 10 years but is already gaining worldwide exposure. What started as a roadside catering business has transitioned into a big sauce and rub business. If you are looking into starting a rubs n sauces business this is the episode where the curtain is pulled back and you see what some of the biggest challenges are as well as how big you can get. Ryan was dropping gold nugget after gold nugget. He’s seen and started as a bbq guy but he’s striving to be the next Hunts or French’s in the kitchen of the world. From the label design to the sauce itself. It’s part of the process and to date he’s pealed back the curtain even further to help show the bbq lifestyle on a world scale rub n sauce brand, catering company and international sauce boss. How could you see the possibility of selling your locally made bbq sauce you used on your roadside stand on the weekends after doing it as part of the insurance policy change to soften the insurance changes with bbq sauce in Italy, Canada, Australia and others? If you step back and see the Australian market by itself and the ownership they take in Ryan’s business you’d never know some Georgia boy started the process for them to create the MASSIVE business they have in their own right. I fully intend to chat with the ownership down there this year…. To them taking delivery of their last premade in Georgia sauce to the Made in Australia sauce that is coming to them this year. It was less than an hour but I’m sure I have 6 hours of notes and 10 hours more to talk about with Ryan Lane and the LanesBBQ.com brand. It’s a service to people Ryan is good at and he’s fortunate to have it in a BBQ flavored version of vehicle with bbq people being so focused on just creating community and just trying to help out and do the right thing. BBQ family plays a large roll in getting started in your quest and if you don’t mess around and forget the bbq community you are destined to achieve the greatness you deserve.

How do you make a Meatstock? If you said you take the child of a father who doesn’t do much cooking & a mother who is vegetarian, you win! Jay Beaumont, cofounder of Meatstock didn’t have the traditional southern bbq eating upbringing you’d imagine a meat party planner would have for sure. Jay made a pilgrimage at 30 to the US of A and had our traditional smoked brisket. Even after a 14 hour plane ride it was still smoke stained in his mind. Hosting a small bbq and blues event eventually added more bands & transformed into Meatstock, a bunch of meat loving folks listening to bands on stages, watching bbq gurus put on bbq masterclasses, a strong man competition and so much more! I mentioned to Jay you’d have to be careful going to Meatstock as a bbq lover bc the many different overwhelming activities are likely to help you spawn a new hobby in addition to bbq spectatorship. But I personally believe the Meatstock folks have cracked the code on bbq competition cooking. So much to do so much to see and ppl want to see it, eat it and hear how they could do the same at home. Now for 2024 Meatstock will be held 5 times from New Zealand, through Australia out into Brazil. Quite the meaty event count for a child of a vegetarian, I’d say. When he mentioned he hadn’t heard or or had traditional bbq until he was 30 I got sad and felt sorry for him but when you see what he’s built so he can get great bbq without a 14 hour plane ride in his backyard 5 times, as a hobby; it goes from sorry to Straight respect for such a great event in his free time. Meatstock can be found on all socials, this year mark your calendars for one of the 5 spots to get your full of a great time at a bbq competition. And those that know about the competition not being good for a customer at a festival need to see it in person!

Noam W owner of the Trompo king brand joins the show. I remember watching the brand become. Several years ago the introduction of a product that was kind of semi-foreign to most Trompo cooking vertical stacked meats. Over the years the brand has grown and I thought it was time to get the full story as well as his bbq lifestyle journey son tape. Noam was a great guest that we hope to continue having on the show. We spent a short time with Noam but learned SO MUCH with regard to bringing a bbq product to market. In addition we even learned about partnering your bbq brand with others to spread bbq products further and faster. This won’t be my last conversation with Noam. I can guarantee it. In a few short years he’s garnered the attention and respect of the bbq community and gives back along the way. Plus that bbq bus is SWEEET! How do you get a ticket to ride? He’s living the bbq lifestyle and we love it. TrompoKing.com for yours!

Dreamers can dream he makes shit happen. Junior is going on years of experience, catering, his competitive bbq trail, his tv career building two restaurants. And never accepting status quo as good enough. The American dream is alive and well at Juniors. A chance meeting in 2018/19 led to friendship with this guy. And when you meet him and work aside him you’ll see why he had the quote up on the wall. Why there’s a holiday on the books in Midland Texas with his namesake. Since moving his operation to Early, Tx Junior doubled down on starting a business and started two. The meat market and the restaurant work hand in hand being that there’s so much meat required for the bbq restaurant. Juniors Paydirt, and Rub for Grub are also available on site. It’s a wonder Junior ever sleeps.

Kenneth Cunningham of North Texas BBQ Addicts gave us an insight into his world as a bbq content creator and brand ambassador in the bbq world. Kenneth, wasn’t born into bbq with a rib over a rattle as a baby and didn’t grow up along side a bbq mentor family member or that community. He did however start a group of bbq lovers based in North Texas with a certain level of commitment to the Que. An addiction that would blossom into the 300,000+ BBQ addicts in North Texas & all over the world. Building an accidental sounding board allowed Kenneth to cut his teeth on great bbq habits and in four short years left his “day job” for one that most can only dream of. This BBQ Lifestyle podcast shoots to explain and share the dream into reality that Kenneth has accomplished. From brand ambassadorships to catering to a bbq rub and content creation you’ll have to get up pretty early if you plan to catch up to this guy. If you like bbq he has a great platform to teach you the ways of the flame. https://www.ntxbbqaddict.com/ #NTBA #SmokeRingSyndicate