BBQ RADIO NETWORK

Send us Fan Mail This week on BBQ Radio Network, Andy Groneman and Todd Johns welcome Rabbi Mendel Segal—founder of the world’s first Kosher BBQ competition—for a deep dive into the world of Kosher Que. From the basic rules of keeping food Kosher to the creative techniques used at the smoker, Rabbi Segal shares how pitmasters balance tradition, taste, and Torah. We also explore the unique challeng...

Send us Fan Mail Title Sponsor: BBQr’s Delight 100% All-Natural Wood Pellets Andy Groneman and Todd Johns welcome Amanda Radke & Chris Earl from @BidOnBeef to the show! Bid On Beef is revolutionizing how you source premium meats by connecting you directly with American ranchers through their innovative online auctions. Choose your ranch, select your cuts—like top-quality Angus and Wagyu steaks...

Send us Fan Mail Beyond Bloody Marys - Uses for Bloody Mary Mix on the Grill This week, we’re shaking things up with Brad Colter & Brea Via of Smoke n Magic BBQ as they reveal creative ways to use Bloody Mary mix on the grill ! From marinades to sauces, we’re unlocking bold, smoky flavors you never saw coming.  Plus, the crew tackle a listener question on maximizing a rotisserie attachment on...

Send us Fan Mail BBQ Radio Network is brought to you weekly by BBQr’s Delight 100% All Natural Wood Pellets This week, we’re turning up the heat with Aaron Stoffer of The Real Man Meat BBQ , who’s sharing his secrets to grilling the juiciest, most flavorful chicken ever ! Whether you’re a backyard warrior or a seasoned pitmaster, you won’t want to miss these expert tips. Plus, Andy and Todd tackle...

Send us Fan Mail This week on BBQ Radio Network , hosts Andy Groneman and Todd Johns welcome Mark Lambert , a world-class pitmaster, to discuss one of BBQ’s most popular topics— Memphis dry ribs . Are they a true hometown staple, or are they like Chicago deep dish pizza—beloved by tourists but not necessarily what the locals eat? Mark shares his expert insights along with the secrets behind his wo...

Send us Fan Mail 🔥 This Week on BBQ Radio Network : We’re diving deep into the art of wrapping meats while smoking with none other than Bill Purvis of Chicken Fried BBQ ! Bill joins Andy Groneman of Smoke on Wheels BBQ and Todd Johns of Plowboys BBQ to break down when, why, and how to wrap your meats for the best results—whether it’s brisket, ribs, or pork shoulder. With huge wins under his belt,...

Send us Fan Mail BBQ Radio Network is brought to you BBQr's Delight 100% All Natural Wood Pellets Our special guest is Dan Barrington from Brisbane, Australia , representing Lane's BBQ AU and Smoked Beyond Smoked BBQ . Dan is in the U.S. to compete in the Houston Livestock Show and Rodeo World Championship BBQ Contest , and he’s sharing his journey, competition prep, and what it takes to...

Send us Fan Mail BBQ Radio Network , where we talk all things barbecue—smoking, grilling, and everything in between! Whether you're a backyard warrior or a seasoned pitmaster, we’ve got something for you. 🔥 This week, we’re bringing in a West Texas pitmaster,  John Reeves of Smokin X BBQ and Smokin Swag ! He joins us to talk with Andy Groneman of Smoke On Wheels BBQ and Todd Johns of Plowboy...

Send us Fan Mail Richard Fergola, World Champion pitmaster of Fergolicious BBQ, joins Andy and Todd ripping into the secrets of competition ribs.. Richard is a nationally renowned pitmaster and educator with a profound understanding of the perfect smoked pork rib. Andy and Todd answer a listener question about cooking and holding Tri-Tip for a group event. Andy, Todd, and Ferg discuss BBQ Rizz: my...

Send us Fan Mail Celebrating National Pizza Day, the guys talk dough with Matt Frampton, founder of Urban Slicer Pizza Works . Matt's Urban Slicer brand of pizza dough mixes makes pizza at home as easy as adding a cup of warm water.  USPW's Outdoor Grilling Pizza Dough can be put directly on the grill grate over the coals or burners.  Matt explains " cupping pepperoni " and sha...

Send us Fan Mail Craig Carter, Aces Wild BBQ, joins Todd Johns as co-host this week.  Food Network Star and multiple World Champion Pitmaster, Megan Day, returns to the show sharing party ideas for the upcoming Super Bowl.  She talks about how Burnt Finger BBQ became an overnight success nearly two decades ago when their Bacon Explosion YouTube video went viral unexpectedly landing them at the 200...

Send us Fan Mail FIRE MANAGEMENT and THEORY with FRANK COX on BBQ RADIO NETWORK The Pit Engineer, Frank Cox, talks about fire theory and management as it relates to live fire cooking in enclosed pits, open fires, and everything in between.  Cox breaks down all the technical aspects of heat and fire that every pitmaster of any skill level needs to know.  Frank's Smoker Builder community of pro...

Send us Fan Mail ARGENTINA OPEN FIRE COOKING with AL FRUGONI on BBQ RADIO NETWORK Raised in Argentina, Al Frugoni is the authority on Asado, the open fire cooking style of Argentina. For 25 years, Al and his wife traveled back and forth to his home in Buenos Aires and her’s in the Texas Hill Country. Al Frugoni has curated a unique fusion of Asado and traditional South Texas barbecue. He is a risi...

Send us Fan Mail ROOTER TO TOOTER - LEVERAGING YOUR BBQ BY-PRODUCTS When they talk about the best BBQ place in America, one name is ALWAYS in the conversation - 100 year old Big Bob Gibson's in Decatur, Alabama. Our guest, Chris Lilly, is a 4th generation partner of Big Bob's and is the head pitmaster of the their Competition Cooking Team, the winner of 17 World BBQ Championships in meat...

Send us Fan Mail It's our annual Whiskey Tasting! This year we invited Whiskey Master and Barrel Captain, TANNER AUSTIN who is going to teach us about the nuances of different whiskey's, including their aroma, flavor, and tasting notes. TANNER conducts frequent private and independent tastings, classes, presentations and consultations for newbies to seasoned connoisseurs. Support the sho...

Send us Fan Mail Chris Schafer, pitmaster of Heavy Smoke BBQ, picked up his third world championship title at the prestigious 2022 Jack Daniels Invitational. A restaurateur and BBQ instructor out of St. Louis, Chris talks about some of the techniques he teaches (there's a class coming up), as well as having the proper mindset. Chris’s competition trail has been filled with success as he joine...

Send us Fan Mail BRAD COLTER & BREANA VIA are pretty new to the BBQ scene but have taken off like a rocket in the last year. First they won the 1st Annual Made for KC Cookoff that awarded them a one year pitmaster residency at Kansas City’s new airport terminal. Just to show it was no fluke, they turned around and not only was invited to the famous Jack Daniels competition, they finished first...

Send us Fan Mail Myron Mixon's won over 200 grand championships resulting in over 1,800 total trophies, 30 state championships, 8 Team of the Year awards, and 11 national championships. Mixon's teams have taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbeque Competition; has been the Grand Champion at the World Championship in Memphis three times...

Send us Fan Mail What to get your favorite BBQ'er for Christmas? David Gafford offers suggestions from the many products he has personally used and tested in The Barbecue Lab. They have all passed through David's rigorous 25 point testing, so you know they are winners. Meanwhile, Todd & Andy will talk about gifts your BBQer might cringe at, so you might want to put them on your avoid...

Send us Fan Mail Ham? Prime Rib? Lamb? Chef Tom Jackson from ATBBQ.com has you covered this Christmas to make an impression at the dinner table. A culinary institute trained chef, Chef Tom Jackson always brings it to the recipes he consistently develops and unveils on YouTube.  Check out his fantastic and professionally produced videos by searching "allthingsbbq" on YouTube. Oh, and hit...

Send us Fan Mail With her “meat scientist” credentialed certification from Iowa State University, Jess Pryles is going to unravel the myths and hesitations with frozen meats. As a respected authority on Texas-style barbecue, Jess Pryles is also a co-founder of the Australasian Barbecue Alliance, designed and releases the JP Signature Edition Pitts & Spitts smoker, created an internationally- a...

Send us Fan Mail Some outside the box Thanksgiving ideas as host Andy Groneman reminisces with the 2011 Junior World BBQ Champion, his daughter, Kaylin Groneman. You might be surprised at what comes up when they list their favorite Thanksgiving meals. Creativity is in no shortage with this family. Support the show www.bbqradionetwork.com

Send us Fan Mail Before you buy your next rack of ribs you owe to yourself to hear what Craig Sharry says about how you can get tricked into getting what you DON’T want.  Craig Sharry is the Pitmaster of Texas Pepper Jelly Competition BBQ team out of Houston, TX. Craig is a 2-time World Champion at the Houston Livestock Show and Rodeo. Craig is also a 2-time winner of the San Antonio Stock Show &a...

Send us Fan Mail Mark Lambert is a 5-time Memphis in May World Champion, the 2017 American Royal World Champion in Ribs, and won the 2019 World Championship at the Houston Livestock Show and Rodeo. He also was the first runner up at the 2018 World Food Championship BBQ competition. Residing just outside of Memphis, Tennessee, Mark will tell you that his aim is to cook meat to blow your mind, not t...

Send us Fan Mail Sterling Smith is 2022 World Barbecue Champion at the World Food Championships, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N’ Booty BBQ. Smith has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack...