This Week In Barbecue

This week on This Week in Barbecue, we’re talking Texas pride, Costco samples, and Hamburger Helper sales climbing like briskets in a smokehouse. Sheed digs into whether barbecue joints should give away samples like it’s a Saturday at Costco, while James runs through Southern Living’s “Top 50 BBQ in the South” list and questions if City Limits BBQ in South Carolina deserves its crown. We shout out Peg Leg Porker’s booming whiskey side hustle (they need extra hands just to bottle it), laugh at some of the funniest barbecue signs you’ve ever seen, and touch on the economics of Hamburger Helper’s surprising comeback. From Erica “Bluesmoke” Blair’s judging comeback to the sensory magic that makes barbecue more than just food, this episode is a full plate. Tune in, laugh with us, and maybe rethink how many senses you’re using when you fire up the pit.

This week on This Week in Barbecue, we’re serving up more than ribs and brisket, we’re digging into the stories, debates, and personalities shaping the smoke. From Blue Smoke Blair’s giveaway with Susie Q’s to Pitmaster Papi’s upcoming BBQ & Brew Mixer, the calendar is packed with can’t-miss events. Sheed brings the hot take on wings (ranch or blue cheese, pick a side, people!) and drops some big questions about ownership: when you work with a brand, who really owns your Pitmaster craft? We talk professors of barbecue heading to Dubai, the heartbreak of Jerry leaving Ben & Jerry’s, and Meat Mitch’s candid letter about rising BBQ prices. Plus, we break down Underseasoned’s Top 150 Influential People in BBQ list,who’s leading, who’s legacy, and who got snubbed. Add in a few phrases we absolutely hate to hear at the pit (“fall off the bone tender” anybody?) and you’ve got a fire-filled episode you won’t want to miss.

This week on This Week in BBQ, we’re serving up more flavor than a brisket burnt end platter. From Burger King’s questionable “wagyu burger” to the Mitchells teaming up with True Foods, we break down what’s new in the world of barbecue. We’ve got Eggfest updates featuring Big Moe, TheLilGringa making moves in the Champions Corner. Plus, Doc Brown of BBQ aka Bryan Furman is back at Harvard to teach the science of smoke, Kent Rollins is hitting TV with Cast Iron Cowboy, and Memphis in May tickets are already flying. We dig into Moos Family Style Food Fest, and even the art (or overkill) of tray builds and barbecue plating. Our hot take—should barbecue have garnish? Grab your plate, pile it high, and tune in.

This week on This Week in Barbecue, we’re talking ribeye truck fires, branding fiascos, ticks that turn meat lovers vegan, and why booze and barbecue are soulmates. Rasheed and James dig into the quirks, fails, and flat-out strange stories shaping the food world right now, from Uncle Herschel’s controversial Cracker Barrel exit to superstition at the smoker. Plus, we ask the real questions: can BBQ truly be the ultimate peacemaker, and is putting ketchup on ribs grounds for excommunication from the cookout? Tune in for laughs, lessons, and just the right amount of smoke.

This week on This Week in Barbecue, we’re diving into patience, pride, and the price of good barbecue. From whether tipping culture has gotten out of control, to the psychology of pitmaster patience, we’re talking about what it really takes to keep the smoke rolling. Plus, we tackle whether Las Vegas is really stealing the BBQ crown, the rise of chicken as beef prices soar, and why the famous 3-2-1 rib method might be more myth than magic. Along the way, we reflect on the role of community, tradition, and even data privacy in the barbecue world today. Tune in for laughs, hot takes, and the kind of conversation you only get when barbecue is the centerpiece.

From barbecue school with Tuffy Stone to Bizarro Superman, we’re covering the full smoke ring this week. Rasheed’s asking the real questions: should you be allowed to critique barbecue if you can’t actually cook it? We’re also diving into big news from Peg Leg Poker in Nashville, and who we’d draft as the ultimate pitmaster play-by-play team. Plus, we break down rising meat prices, tariffs threatening your holiday feast, and a hot debate about when your brisket actually stops taking on smoke. Oh, and someone wants Rasheed to join ICE for $50K.

Lab-grown bacon is coming to San Francisco, beef prices are through the roof, and somewhere out there, a legendary smoker has gone missing. In this episode, Rasheed and James dig into the soul of barbecue, what’s passed down, what’s trained up, and whether a culinary degree can ever replace porch wisdom. Plus: BBQ in the UK

This week’s episode fires on all cylinders—birthday shoutouts, Windy City recap, brisket-fueled hotel plans, and a BBQ restaurant on a British airfield. But it’s not all fun and burnt ends, Sheed and James get serious about food safety in summer heat.From why coleslaw is a silent killer at the cookout to BBQ-inspired junk food you’re too ashamed to admit you love, we’ve got tips, hot takes, and hard truths for every backyard hero and plate-piling guest.We also tackle one of the hardest questions for anyone starting in the food business: “Where do you even begin?”This one’s equal parts laugh-out-loud and eye-opening. Tap in, take notes, and clean that grill.

Running a top-tier BBQ spot isn’t just about smoke and flavor—it’s about pivoting daily to keep the doors open. From cost breakdowns to menu hacks, Bryan and Rasheed get real about the business behind the brisket.Catch the latest episode of This Week in Barbecue.

Welcome back to This Week In Barbecue, the podcast where we’re bringing more heat than plantation fires — and this week, we’re smokin’ on all cylinders.We kick things off with a full recap of Memphis in May: who took home the trophies, what it felt like to be the event’s first-ever ambassador (hint: surreal), and how the food, nightlife, and fellowship made this year unforgettable. Plus, we’re already scheming for 2026.Then we shift gears and get real: Sheed and James drop a hot take on why some trees you plant won’t give you shade — and why that’s okay. This one’s for the builders, the dreamers, and the slow-cookers grinding toward greatness.From there, it’s all flavor:Why that BBQ tub and heat blanket combo might just change your lifeWhat forks, Devil’s Food Cake, and smoked desserts have in commonHow to find your BBQ tribe — and why community builds confidence better than solo grind ever couldA listener-submitted question that sparks a powerful convo about support, growth, and accountabilityAnd for dessert? Juneteenth BBQ stories, your cousin’s unsolicited brisket advice, DJ grill-side commentary, and the “Gingers Are Black” trend that has TikTok both confused and cracking up.Whether you’re tending a fire, dodging Auntie’s third plate, or just looking for your tribe — this one’s for you.Hit play, pull up a plate, and let’s build together.#ThisWeekInBBQ #MemphisinMay #BBQTribe #JuneteenthFeast #PitmasterPride #BBQPodcast

New episode just dropped and it’s meatier than a double-stack brisket burger.We’re talkin’: BBQ Hall of Fame finalists Kareem of @kgbbq featured on The Today Show Yelp’s real questionable Top 10 BBQ Cities Bill Miller’s BBQ sauce so hot it’s got legal heat And yeah… Tom Cruise might need beef ribs when he hits TexasListener questions? Answered. Wild takes? Delivered. Samoan friends? Still needed.Listen now wherever you get your podcasts. And remember, we don’t care when you get your 'que—as long as it’s not from a drive-thru.

In this episode, we sit down with Tiffany Perry, Director of Marketing for Memphis in May, to talk about how the iconic barbecue festival is evolving into something even bigger. From cultural storytelling to community uplift, Tiffany shares what it means to reimagine a legacy—one smoky plate at a time.

We're back with a plate full of Pitmaster pride and food for thought!In this week’s episode, Rasheed shares some major moves and well-earned shoutouts—from Eddie Wright’s Mississippi win to This Week in BBQ heading across the pond to Meatopia UK. We talk new sauces from Tuffy Stone, Father’s Day brisket classes from KG BBQ, and Big Moe Cason’s new rig “El Loba” being broken in at Memphis in May. You’ll even hear how Bon Jovi is feeding folks with dignity, one pay-what-you-can meal at a time.Meanwhile, James fires up the convo with a tribute to old men on the grill—because sometimes, the guy with the stained shirt and 3 decades of smoke under his nails knows more than any cookbook. We dig into burger lore (yes, Mongols might’ve been first), the rise of fast food, and what really makes a “perfect bite.” Is it the melty cheese? The crunchy pickle? Or that glorious meat-to-bun ratio?Plus:— The “Bite or Bust” burger breakdown— National Hoagie Day history lesson— Shoutouts to rising stars and seasoned vets keeping the flame aliveTune in, tag your best burger bite, and remember—BBQ is tradition, passion, and always personal

We’re back in the pit, and this week’s episode is smokin’ with stories, hot takes, and a whole lotta flavor!Rasheed’s celebrating Pops’ 60th (Happy Birthday, OG!), and shouting out BBQ legends and rising stars—from Big Bob Gibson turning 100 to Cornerstone BBQ dropping breakfast bombs. Plus, what’s going on with M&M BBQ? Securing patents like it's 1999—because if you don’t protect your rig, someone else will fire it up!Meanwhile, James is back from his Charleston food tour (mystery dates, shrimp & grits, and pants-optional weekends), and he’s had enough of bad takeout. Where’s the love? Where’s the care? Where’s...the ribs?! We’re talking delivery disasters, wilted lettuce, and how pride in your craft is going up in smoke.Also in this episode:SmokeSlam announcementsBBQ grifts: Which products are worth your money—and which ones should go straight in the trashWhy you should be making brisket waffles for International Waffle Day (yep, that’s a thing)Rent-a-chicken follow-up and the wildest egg-smuggling fine we’ve ever heardBut most importantly—we're getting real about why pride still matters. Whether you’re behind a smoker, on the line, or leading a crew: your name’s on the plate. So treat it like it counts.Tune in, tap in, and let’s talk about how we bring that fire back—one dish at a time.

Barbecue isn’t just about what you put on the smoker—it’s about respecting the whole process from fire to fork. This week, we’re diving deep into the BBQ waste problem because too many folks are out here treating brisket trimmings like expired milk.Here’s what’s on the pit this episode:Pitmasters Making Moves – Shoutout to Pitmaster Papi on his feature in The Herald and Rashad Jones for inspiring the next generation of culinary students.BBQ News Round-Up – From Weber’s grilling class at the National Hardware Show to Trader Joe’s stepping up their meat aisle game, we’ve got the latest BBQ buzz.The Boston Butt Mystery – Ever wonder why it’s called a Boston Butt? We’ve got the history and maybe a new dish idea—Boston Buttcheeks.BBQ Waste is a Crime – Calling out the trim-happy butchers who treat fat like the enemy and tossing leftovers like they’re yesterday’s news. It’s time to repurpose, remix, and respect every bite.Practical Tips to Save Every Scrap:Brisket trimmings can be turned into homemade beef tallow to baste meats, fry eggs, and butter toast.No sausage grinder? No excuses—food processors and ziplock bags can get the job done.Burgers need love too—mix in some trimmings for extra flavor.Leftover ribs? BBQ ramen, grilled cheese, tacos—the possibilities are endless.Bones make a perfect stock for stews and sauces, so stop throwing away liquid gold.The Challenge: We want to see how you repurpose BBQ scraps. Tag us @ThisWeekInBarbecue with your most creative leftover hacks. The best one gets a shout-out from the two chocolate towers of BBQ wisdom.If you love BBQ, respect the process. If you throw away brisket fat… just know, we listen and we judge.Hit play now, and let’s get into it

This week on This Week in Barbecue, Bryan is back, and he’s here to give us the inside scoop on what it truly takes to run a Top 3-rated BBQ joint in the USA. Spoiler alert: it’s not all smoky skies and slow-cooked perfection.We dive into the real, day-to-day grind of running a successful BBQ business:The mission of “Barbecue with a Purpose” and why it’s about more than just great foodA breakdown of costs that go into running the business, from premium meats to overheadHow constant pivots and daily adjustments keep the fires burning strongWe’re also sharing some key tips and shoutouts from the BBQ world:The secret to crafting the perfect sausage flavor profile, starting with the cheese and working backwardA special thank you to Creekstone for providing consistent, high-quality beefShoutout to Primitive Pits for their rig at the Pig and Oyster Roast eventIf you’ve ever wondered what it’s really like behind the scenes of a top BBQ joint—or if you’re looking to level up your own pit game—this is the episode you need. Tune in now and get the inside scoop on what it takes to turn passion into pitmaster-level perfection.

This week on This Week in Barbecue, we’re diving into some wild food industry headlines, dishing out bad BBQ advice (so you don’t have to take it), and breaking down why frankfurters deserve more love at the cookout.First up, have you seen the latest egg prices at Waffle House? The iconic 24/7 diner slings a jaw-dropping 272 million eggs a year, but with rising costs, we have to ask—how much for just ONE egg? Speaking of food industry shake-ups, Buffalo Wild Wings is catching heat for a tipping fiasco, and we’ve got thoughts. Plus, we’re hyped for the Lone Star Smoke Out happening May 2-4, 2025, with an absolutely stacked BBQ lineup.But wait—ever gotten some truly awful grilling advice? We’re launching our new Bad Advice segment, where we call out the worst BBQ myths and cooking tips we’ve heard. If you’re out here flipping your burgers like Simone Biles, drowning your ribs in boiling water, or still using lighter fluid like it’s 1995… we need to talk.And because it’s National Kraut and Frankfurter Week, we’re breaking down the unexpected connection between German immigrants and Black pitmasters in shaping America’s love affair with sausages. Ever wondered why your dad burned every hot dog on the grill like it was a personal mission? We unpack that too.Tune in for hot takes, historical deep dives, and some good old-fashioned BBQ storytelling. Fire up your grills, grab a plate, and let’s get into it.

This week on This Week in Barbecue, we’re diving deep into Black History Month and the undeniable impact African Americans have had on the world of BBQ. From the open-fire traditions brought from Africa to the pitmasters who shaped regional styles, this is the history lesson you actually want to hear! We break it all down:The African origins of BBQ and how enslaved pitmasters perfected the craftHow whole-hog BBQ and regional flavors (Carolina vinegar sauce, Memphis dry rubs, Texas brisket) were pioneered by Black cooksThe role BBQ played in Civil Rights history, with legendary Black-owned joints serving as meeting hubs for activismToday’s modern Black pitmasters keeping the legacy alive, like Rodney Scott and Kevin Bludso Plus, we recap the Kings Meat & BBQ Supply Co. grand opening, discuss the sacrifices of being a chef, and throw out name ideas for KG BBQ’s new 1000-gallon smoker. And of course, we’ve got some WTF news—because apparently, people are out here leaving lamb skewers in their grills for a year?! Tune in for an episode packed with history, culture, and some of the best BBQ stories you’ve never heard.

It’s National Corn Chip Day, and while that may not mean much, let’s be real—who doesn’t love a good bag of chips? But here’s the real question: Why don’t we have smoked meat-flavored chips yet?! From Brisket Burnt Ends to Oxtail Doritos, we’re calling on Frito-Lay to step up their game. Then, we’re putting on our detective hats and busting some of the biggest BBQ Myths out there! Ever heard that searing locks in juices? That you should only flip a steak once? Or that fall-off-the-bone ribs are the gold standard? We’re here to set the record straight and maybe even hurt a few feelings along the way. On the BBQ news front: Tuffy Stone & Shane Draper are hosting a Season’d w/ Smoke cooking class in Richmond, VA this April—get ready for whiskey-glazed pork belly and paper bag smoked rockfish!  Rodney Scott is bringing the heat to Miami with a brand-new location in Little River. Swine, sunshine, and BBQ? Sounds like a winning combo. James Beard BBQ Semifinalists include Burnt Bean Co. and Daniel Castillo of Heritage Barbecue—big congrats to them! Smoke N’ Ash BBQ in Fort Worth is putting Ethiopian fusion on the map with Awaze wings and ribs!  Chef Spoon (Da Kidd) is rolling out his new trailer, and trust us, you’re gonna want to keep an eye out for those pop-ups. Oh, and if you’re in the market for a serious pit, Big Moe Cason is selling his Bogline 250 Offset. Hit him up before it’s gone! Tune in now for BBQ knowledge, laughs, and some wild food ideas we wish existed! Which BBQ myth have you believed for too long? Drop it in the comments!

New Episode Alert! Get ready for another jam-packed episode of This Week in Barbecue, where we bring you sizzling updates, fun stories, and the latest in BBQ news!  We kick things off with an exclusive interview with the team behind Kings Meat and BBQ Supply Co., who share their journey and plans for their highly anticipated launch. Plus, we dive into: Weber’s 2025 Lineup: Gas, wood pellet grills, and their 30th-anniversary Spirit upgrade—are these the tools you need for your next cook? Carters BBQ Rubs: Pre-orders are live for their new Pork, Chicken, Garlic, and Herb rubs. Don't miss out! Valentine’s Day BBQ Class: MeatPapi Luiz is teaching the art of the perfect tomahawk steak at Outfit Brewing in Dallas.  Smokeslam Tickets: General admission and VIP passes are now on sale for the BBQ showdown of the year! James brings his humor and insight to the mix with stories about a kitchen appliance betrayal (RIP air fryer), our obsession with BBQ tools, and the science of picking the perfect BBQ sauce—are you a Sweet Tooth, Daredevil, or Loyalist?  Finally, we discuss a fiery lawsuit involving BBQ sauce, a Texas restaurant chain, and a $2.8 million settlement. Let’s just say, this story brings the heat. Tune in now for BBQ tips, laughs, and all the updates you need to keep your pitmaster game strong!