The Bite Meat Podcast

Danielle "Diva Q" Bennett goes in deep on making sure your turkey is an all-time crowd-pleaser. And what backyard pitmasters can learn about expanding their cooking horizons. Getting the best bark and what pellet grills really can offer.

+ Michael Fulmer from the Houston Barbecue Festival joins: + Factors and influences that have changed the entire landscape. + Emerging styles, pitmasters and current trends + Competitions and awards don't lie ... the Michelin, James Beard and Texas Monthly impact.

* Arash Kharat takes us from the 4 a.m. starts to the sourcing of meats, techniques, challenges and science behind feeding so many hungry guests at one of the bigger barbecue restaurants around.

* Her influence and impact goes well beyond social media. And we can all learn and expand our cooking horizons from it. * How sustainability, and the blending of cultures and flavors are here -- even for those who don't live the outdoors life.  

* One of the most innovative barbecue restaurants in Texas has been redefining the game, thanks to a former attorney turned BBQ joint owner. * When John Toomey found the right place, the right time and the right people to open a barbecue joint, he pounced on the opportunity. J-Bar-M has since become one of the trendiest and innovative new spots in the state. * How it came about and what's on the h...

* Master pitmaster Keith Guidry with insight on Cajun-influence on pits and grills. * Detailed techniques on everything. * And don't forget the sides!

* Texas A&M professor Ray Riley and Dean of Agrilife Dr. Jeff Savell explain how pitmasters of every level, from around the world, have come to swear by this Department of Agriculture camp. * Its elements, how it came about, how to be a part of it and a deep-dive into everything brisket.

* What went into paring the list down to just 50. * Some "upsets" and familiar places on the list. * How healthy is the BBQ industry today? * The South's hot spots and trends in the game.

Two of the all-time greats -- Jess Pryles and "Hey, Grill, Hey's" Susie Bulloch dig in on live fire techniques, becoming world-class pitmasters from scratch, recipes and taking risks and pellet grills.

* World Champion pitmasters Bill Purvis and Erin Feges join to dig in on array of taste-enhancing techniques. * What, when and how to sauce. * What about the beef tallow craze ... and a liquid-based wrap?

Chef David Welch worked at some of the finest restaurants in France and built a legion of fans in Kingwood. Why now barbecue? How the soul of the barbecue culture helps even the most casual backyard pitmaster. Making cooks unique and the little things that separate good from great.

* From shoveling charcoals on the Appalachian Trail to the top of the culinary world, Chef Gephart shares his story and innovative techniques that could change how you do barbecue. * "White, red brown is how we throw it down." * Why field-to-table inspires and instructs * Smokin' Hot Tip: When and what to inject

* Deeply affected by the devastation of the July 4 floods, Ramon decided to hitch up his barbecue smoker and head to the rescue site. * Sleeping in his truck, working 16-hour days, sourcing supplies every way he could, the elite pitmaster became one of the hidden heroes and inspiring stories amidst the sadness and recovery.

* How Mike and Betty Jo Prasek created an institution * Keys to standing out in an ever-growing roadside superstore market * The head-spinning process keeping kolaches, dried sausage and meats at a high level * Deer processing by the numbers.

* How a changing market landscape is affecting prices, production and consumers * Are pizza ovens, micro-pits and griddles here to stay? * Big-box stores going all-in * The future of pop-ups and food trucks reacting to beef prices

* What recent James Beard and Michelin accolades mean for Texas and Houston restauranteurs and the food scene * Common threads Eat Like A Local restaurants share * Cooking with live fire changing the game? * Is The Bear a genuine reflection of the industry?

* How the fascination with Texas brisket is taking over the world * Sloan's next project will be eye-opening and must-see for all BBQ fans * Unapologetically herself, Sloan's life lessons and experiences offer lessons for us all  

* Competitive pitmaster and longtime barbecue expert Tyler Gurney has done just about everything in the industry. He'll share stories, tips, do's and don't's and insight into taking your game to another level.

You'll hear techniques, approaches and wood choices from: * Michael Sambrooks of The Pitroom * Ronnie Killen of Killen's * Aaron Franklin of Franklin Barbecue * Sloan Rinaldi of Texas Q and Netflix * Leonard Botello of Truth Barbecue

* From smoked pork butt menudo, to barbacoa with Carolina Gold BBQ sauce and "Pica Fritz," melding cultures opens up an entirely new flavor profile. * Fredericksburg staple Leroy's Tex-Mex Barbecue is carving out a niche we all can learn from. * How the little things make a big difference

* Go behind the scenes of one of the biggest barbecue competitions in the world. From planning, to traveling, putting together a super team and making great barbecue, a legendary pitmaster shares terrific insight. * Getting that "one bite" right not just for judges, but the illustrious Texas Monthly list. * And why all the expense and headaches is worth it.

* "Wisconsin-style" comes to life on steaks, prime rib and seasonings. * How simple compound butters and sauces can elevate dishes. * The proper way to prepare brats. * Appreciating the right seasonings and the Big Green Egg. 

If you're confused about which style of pit best fits your lifestyle and preferred method of cooking, the CEOs of Big Green Egg, Traeger and Pitts and Spitts offer insight on their popular pits.

* Chef Adrian Cousin takes us through some of the obvious and not-so obvious challenges facing private chefs. * From adapting to various kitchens, unique requests, unexpected hurdles and dietary flexibility ... and all while keeping menus top-notch.

* Immediate, short-term and long-term effects, from pit makers to spices and manufacturers * How the industry is adjusting * Why consumers are loving outdoor kitchens, griddles and pizza ovens * Best approach for burnt ends