Cost of Goods Told

This week Joey Machado, marketing director of FOGO Charcoal, talks with us about the BBQ world and how premium charcoal plays a major role in it.  Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our restaurant partner Beaver's (https://www....

Russell and Misty Roegels of Roegels Barbecue Co ( https://www.roegelsbarbecue.com/ ) join us this week to deep dive into what it truly takes to run a barbecue restaurant. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our restaurant partner Be...

Blake Stoker, owner and pit master of Blake's BBQ ( https://www.facebook.com/Blakes-BBQ-1189254797773684/ ), joins us this week to talk about how he turned a passion into a business and is looking forward to the future with a brick and mortar location in the works.  Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boerneb...

Thomas Nguyen, co-founder of Peli Peli (https://www.pelipeli.com/) and Peli Peli Kitchen (https://www.pelipelikitchen.com/), talks with us this week about growing a business from one location to now having five locations around Houston. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (ht...

Chef Tony Castillo and owner Xavier Godoy of Mastrantos ( https://www.mastrantosintheheights.com ) talk with us this week about what it takes to run a relatively young and upcoming restaurant. Thank you to our sponsors Duke's Premium Meats ( https://www.dukespremiummeats.com/ ), Boerne Brand Hot Sauce ( https://www.boernebrand.com/ ), Zero-Point Organics ( https://www.zero-pointorganics.com/ ), an...

Brett Jackson, pit master and owner, and Jacqueline Herrera celebrate Brett's BBQ Shop's ( https://www.brettsbbqshop.com ) upcoming one year of business anniversary. Thank you to our sponsors Duke's Premium Meats ( https://www.dukespremiummeats.com/ ), Boerne Brand Hot Sauce ( https://www.boernebrand.com/ ), Zero-Point Organics ( https://www.zero-pointorganics.com/ ), and our restaurant partner Be...

(PART 1) Travis Weaver sits down with Host Conor Moran and guest Co-host Chef Ara Malekian of Harlem Road Texas BBQ to talk about Manready Mercantile ( https://manready.com/ ) the ultimate general goods store. Thank you to our sponsors Duke's Premium Meats ( https://www.dukespremiummeats.com/ ), Boerne Brand Hot Sauce ( https://www.boernebrand.com/ ), Zero-Point Organics ( https://www.zero-pointor...

Welcome to Season 2 of the Cost of Goods Told Podcast! This week we meet one of our new sponsors, Boerne Brand Hot Sauce! Thank you to our sponsors Duke's Premium Meats ( https://www.dukespremiummeats.com/ ), Boerne Brand Hot Sauce ( https://www.boernebrand.com/ ), Zero-Point Organics ( https://www.zero-pointorganics.com/ ), and our restaurant partner Beaver's ( https://www.beavershtx.com/ )

Chris Saladino of Champ Burger discusses what it's like to run one of the oldest establishments in Houston. Champ Burger is celebrating 57 years this year (2019). Thank you as always to our sponsor Duke's Premium Meats ( https://www.dukespremiummeats.com/ ) and our partner Beaver's Restaurant ( https://www.beavershtx.com/ )

Federico Cavatore, owner of Cavatore Italian Restaurant, join us to talk about his historic restaurant and what it take to run an establishment that has been around since 1984. Thank you as always to Duke's Premium Meats ( https://www.dukespremiummeats.com/ ) and Beaver's Restaurant ( https://www.beavershtx.com/ ) for making this podcast possible. 

Scott Moore Jr. and Michelle Holland join us this week to discuss just what it took to open Tejas Chocolate & Barbecue ( https://www.tejaschocolate.com/ ). Funny enough, the barbecue part of Tejas almost never happened had it not been for a stroke of bad luck. Thank you as always to our sponsor Duke's Premium Meats ( https://www.dukespremiummeats.com/ ) and our partner Beaver's Restaurant ( https:...

Adam & Katie Womack, owners of 4 Locatelli's Restaurants, talk with us this week about the struggles of opening their first location to how they have built several successful neighborhood restaurants. Thank you as always to our sponsor Duke's Premium Meats ( https://www.dukespremiummeats.com/ ) and our partner Beaver's Restaurant ( https://www.beavershtx.com/ )

Paul Miller of Gr8 Plate Hospitality joins us this week to talk about growing from one location to now over 8 restaurants with 2 more under development. We'd like to thank our sponsor Duke's Premium Meats ( https://www.dukespremiummeats.com/ ) and our partner Beaver's ( https://www.beavershtx.com/ ) for making this podcast possible.

Chef Austin Simmons, Executive Chef of TRIS, The Kitchen, and Cureight, joins us this week to talk about his journey and struggles in the culinary world. Thank you to our sponsor Duke's Premium Meats ( https://www.dukespremiummeats.com/ ) and our partner Beaver's Restaurant ( https://www.beavershtx.com/ ) for making this podcast possible.

Will and Nichole Buckman talk to Darren and I about their humble beginnings, from a hand made trailer to their brick and mortar and being one of the top barbecue establishments in the state of Texas by Texas Monthly. Please visit our sponsor Duke's Premium Meats ( https://www.dukespremiummeats.com/ ) and our partner Beaver's Restaurant ( https://www.beavershtx.com/ ).  For more info please vi...

This week Bob and Ann Laws, owners of the Monument Inn Restaurant ( https://monumentinn.com/ ), sit down to talk about their journey into restaurant ownership and some of the obstacles they faced. Thank you as always to our sponsor Duke's Premium Meats ( https://www.dukespremiummeats.com/ ) and our partner Beaver's Restaurant ( https://www.beavershtx.com/ )

Jennifer Edwards, owner and brewmaster of 4J Brewery (www.4jbrewingcompany.com), joins us to discuss what it takes to run a small brewery. We talk about the science behind making beer and what her work week looks like. Thank you to Dukes Premium Meats (www.dukespremiummeats.com) for sponsoring our podcast and our partner Beaver's Restaurant (www.beavershtx.com) for hosting us.  Please like an...

Pitmaster and owner of the Rusty Buckle BBQ Company ( http://www.rustybucklebbq.com/ ) Allen Rhoden talks about his crazy journey into the barbecue world. Thank you as always to our sponsor Duke's Premium Meats (www.dukespremiummeats.com) and our partner Beaver's Restaurant (www.beavershtx.com) for hosting us.

Willet Feng, chef and owner of Burger-chan, joins us this week to discuss his culinary journey and what it takes to operate a family owned restaurant. Thank you to NextSeed for hosting this week's podcast (https://www.nextseed.com/) and thank you to our sponsor Duke's Premium Meats (https://www.dukespremiummeats.com/) for their continued support.

Greg Gatlin, owner and pitmaster of Gatlin's BBQ, joins us to discuss all his barbecue ventures and his humble beginnings. 

Darren Lafferty ( https://www.whitebeardphotography.com ) and I sit down at Just GRK (www.justgrk.com) to discuss this years Houston BBQ Festival and talk with Chef Chris Nikolas about his fantastic establishment. 

Lance Eaker started in the corporate world, but after inspiration struck with Aaron Franklin’s book he decided to change careers. 

Terry, Robin, and Quy, the trio behind Blood Bros. BBQ sit down to talk about how they grew from backyard BBQ to pop up to now a full fledged brick and mortar restaurant. 

 Jim Buchanan of Buck's Barbeque Co. talks about how he got started in BBQ without a traditional culinary background. 

Chef Randy Duncan sits down to talk all things BBQ and how he became a powerhouse in Katy, Texas.