This Week In Barbecue

Barbecue is bigger than smoke and meat. In this recorded segment, Rasheed and the crew dig into the business side of barbecue: restaurant rebrands, who gets to keep accolades when the team changes, and how misinformation spreads through “best of” lists. They also break down why trademarks and utilization matter, and how protecting your name is part of protecting your future in the food industry. T...

In this lively episode, the hosts explore the evolving landscape of barbecue, the influence of regional styles, the impact of technology on the industry, and the future of barbecue media and gatekeeping. They share personal stories, industry insights, and future plans, making it a must-listen for barbecue enthusiasts and industry insiders alike. key topics Regional barbecue styles and their global...

This week on This Week in Barbecue , Rasheed Philips and team run through a packed set of stories across barbecue culture and the food business, including Meat Church entering the charcoal chat, Carey “Pegleg Porker” Bringle’s warning about local tax increases hurting small businesses, and Char-Broil’s new dual electric and charcoal grill in the UK. Then the episode turns to the main course: can y...

Brisket prices are climbing, the US cattle herd is at its lowest level in 75 years, and even Texas is talking about “saving barbecue.” In this clip from This Week in Barbecue , Rasheed Philips and the crew break down what rising beef costs mean for pitmasters, restaurants, and the future of the craft, plus why some spots are turning to GoFundMe just to stay open. Then it gets spicy: pellet grills...

On this episode of This Week in Barbecue , we explore the future of barbecue through the lenses of wellness, technology, and economics. From Big Moe’s 100-plus pound transformation to new restaurant expansions and the growing concern over BBQ joint closures, this conversation examines what it truly takes to build and sustain a barbecue business in today’s climate. We also dive deep into the impact...

This week’s episode of This Week in Barbecue went far beyond smoke and fire. We talked about fear in kitchens, rising costs, recognition, and what happens when the people who make our food feel unsafe just showing up to work. This epsiode reflects on identity, labor, and why barbecue still matters as a place of community in a moment that feels anything but communal.

On Episode 121 of This Week in Barbecue , we step into one of the most uncomfortable conversations happening in food right now: authenticity, ownership, and what happens when technology forgets the people who built the craft. We open with a discussion around Black-owned versus Black-facing companies and why that distinction matters more than ever in barbecue. From there, we revisit the idea of ten...

This week on the podcast, Rasheed dives into the shifting realities of modern barbecue. From Traeger’s quiet hiring push and Smokeslam 2026 being put on pause, to the heated conversation around Tendernism, Keith Lee, and tipping culture after a visit to Destination Smokehouse, the episode explores how attention, money, and integrity collide in today’s food world. The conversation also highlights t...

This Week in Barbecue, Season 8 Episode 17, Rasheed Philips and Bryan Hull close out 2025 with an unfiltered talk about the state of BBQ. From canceled collaborations to Traeger’s meltdown, from the rise of “tenderism” to the future of open-fire cooking, the duo tackles what barbecue needs to let go of and what deserves to rise in 2026.Topics Covered: The MOVE challenge and the BBQ fitness wave Wh...

In today’s episode, Rasheed and Bryan sit down with the newest member of the misfitsss barbecue crew Tyler , a professionally trained chef from Canada who’s making the leap into the world of live-fire cooking. Fresh off our first big pop-up residency at RoundTrip Brewery, we break down: • What it’s really like transitioning from chef life to pitmaster life • The surprising similarities (and real d...

Welcome back to This Week in Barbecue , the podcast where we don’t care when you get your ‘cue, as long as it’s not drive-thru. We’re fresh off the Open Fire Meat Up, I’ll give y’all a quick recap and talk about what it was like cooking on Big Javi’s rig, the Fire Coop. We’ve also got an interview dropping soon with Tay from EatBobbys on YouTube, so keep an eye out for that. Now, this week we’re d...

This week, the mics get turned in a different direction. No headlines. No festival rundowns. Just two friends and one of the most honest conversations we’ve ever shared. Bryan Hull sits down not as my co-host, but as a man with a story. For years, Bryan poured his heart, time, and talent into a Texas-style BBQ restaurant outside of Texas, helping drive it to a Top 3 ranking and more than 5x its re...

This week, Rasheed sits down with Anthony DiBernardo , the pitmaster and founder behind Charleston’s beloved Swig & Swine BBQ , to talk about the journey from dream to legacy. Anthony opens up about betting on himself, the sacrifices and support that built his business, and the heartbreak of losing his son, Asher. Together, they reflect on resilience, faith, and how community and the Holy Smok...

Rasheed welcomes Mel (Darkside of the Grill) — one of Canada’s top pitmasters — for a fireside-style conversation you won’t want to miss. Fresh off showcasing and winning at Eggtober Fest, Mel shares his origin story , reflects on his growth in the BBQ world, and gets real about the tension between BBQ influencers and true pitmasters . From the first spark to the last ember, this episode is about...

This week, we’re taking the gloves off and digging deep into the evolving world of barbecue and culture. From the growing “sample culture” popping up at pits across the country to California’s war on nonstick pans (and what that means for your kitchen), we’re serving up hot takes and real talk. We’re breaking down whether cutting your workforce to save a business is savvy or short-sighted, swappin...

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 ou...

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...

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 teac...

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 B...

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...

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 threate...

This week, we’re asking the real questions: If your neighborhood says “no” to diversity, does that extend to the dinner table too? Rasheed and Bryan serve up hot takes on cultural food acceptance, the value of showing up as a business owner, and why brisket still doesn’t get the respect it deserves compared to steak. Plus, the cancellation of Bludso’s Smoking Out the Hub tour, a big welcome to the...

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...

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.