Butcher BBQ Podcast

Anytime you get the chance to talk with a 6 time World BBQ Champion, you do. I ask Mark about how he got started cooking, the building of his business now called Sweet Swine of Mine Distributing. All his involvement with many organizations and you can hear the passion and ownership in his voice with each question I ask. And so much more.

This is a very short and brief podcast with me talking about what has happened to our podcast. I also ask for your opinion on a few subjects. It's short but it does explain the "Where's Waldo" of our show.

Jody Harris is great steak cooker, bbq'er, person, inspirational speaker, inventor, business consultant, and so much more. We touch all this and so much more. Listen to the end where I figure out her non favorite food.

In this show Robby Royal from Rescue Smokers talk about his passions and what drives him to compete. I ask him about the week leading up to a GBA and KCBS event. He talks a bit about all the tv shows he was honored to be a part on. Then comes the fun stuff and the truth serum is injected. He floors me with one of his answers.

During this episode I get to talk with David Qualls. Pit Master of The American Dream BBQ Team, contest organizer, Certified BBQ judge, Board member from KCBS, and a private business owner. David and I go down memory lane form the early days of our cooking. We go in depth on a new contest he is organizing right here in Oklahoma.

Craig started a company called Texas Pepper Jelly and that got him into cooking. Yes, the jelly was before cooking. Then he went on to win The Houston Livestock Show and Rodeo. Where he won the brisket category and that put in finals where he won overall Grand Champion. As much as I have enjoyed talking with everyone that has been on here this will go down as one of my favorites.

Sean works with us making our labels for 90% of our products. Don't over look the importance of your products label is to the customer. This is your one and only way to talk to them off a shelf. Sean goes over everything you need to have in place while designing and before calling a print company.

John and I have a great conversation about his start in to comp cooking. He made some great friends during hi time cooking. Then he tells us all about the reasons this is so important to find that connection. This leads us into him telling us about flavors, that allowed him to open his own rub business. Then I bring up Arkassippi. This is his story to tell, so listen in.

Part 2 of this interview-We teamed up a few weeks back with BBQ Champs Academy to video and distribute our tell all competition bbq classes. Mike is the founder of this company and this interview tells about the history of them along with what you can expect when you sign up for our class.

We teamed up a few weeks back with BBQ Champs Academy to video and distribute our tell all competition bbq classes. Mike is the founder of this company and this interview tells about the history of them along with what you can expect when you sign up for our class.

We set down with a BBQ friend Bill Gillespie from the great state of Massachusetts. We go over his time behind the pit, his products, and some fun trivia.

I get asked all the time what is your process to get ready for a contest. How do you prep? So I decided to go over my steps. Also right after a contest when you’r looking over your score sheets, how to read them. Talking of this made me want to talk about what I look for and how I test cook also.

You can have the best spice, restaurant, or yarn spinning company. With out great guidance in marketing. It’s a long hard battle to get your product selling. Scott helped us with ours. He also tells a great story from him listening to his Dad, to present time where he is marketing the town where he lives now.

Everyone in the food world has been seeing the online photo contest that are popping up. I was asked by the BBQ Experience Group off FaceBook to be a judge for theirs. I start the show off talking with the moderator of the page about the page and why he ran the contest. Then in a second interview I talk to the winner of the contest.

I team up with a host from another podcast. Steve Ray from The Owls Nest BBQ Show. We question each other about our histories and what makes us do what we do for the BBQ world.

The experience that Donny and his wife Cindy bring to the BBQ more than exceeds his thousands of wins. It’s also how to be a pillar in the BBQ community. He has paid his dues being a road worrier, a restaurant owner, a class instructor, a board member, and even in the Oklahoma BBQ Hall of Fame.

Danielle and I talk about the contest from the past along with what she has done to make her name an icon in the business. Her personal work ethics have taken her on a grand journey and I don’t see it quitting.

This is a fun and entertaining talk. We dive off into what the differences are in KCBS and MBN. His passion in turning out championship cooking shows up in voice thru out this episode. Then we step up the game and ask him truth serum questions anyone would have a hard time answering.

With all of us staying at home and not being able to cook. Something we love doing at comps is most Friday nights. Cooks seem to always gather around a single site. We love to eat and talk, so I decided to try the talking part during a live Facebook and turn it into a podcast.

Candy is a long long time friend of mine and many cooks in the bbq world. We go over the different woods and the method of making pellets. Then I poke my nose in her personal life and ask about her giving back to bbq.

If you are thinking about opening up any retail store this is absolutely the best ever conversation we have ever done. Todd gives you real life lay it on the line talk about what it takes from you, to be an owner.

Fast Eddy and I talk about the evolution with his pellet cooking then comes the chatting about his food commissary he owns, that part you don't want to miss.

I felt the BBQ community wanted information about what KCBS is doing for the coronaviris pandemic. Also where to get new updated information as it becomes available from them.

Matt and I cover the namesake of Boomerang BBQ. We also dive into the mind of Matt on when it's time to change flavors. Also whats up this year and down the road for Him and Sarah.

Dan is know as the guy from the Kansas City BBQ Store. He will take us on his introduction to BBQ, new things coming to the KC BBQ Store, and some fun filled memories.