This Week In Barbecue

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.

Welcome back to This Week In Barbecue , the podcast where we’re bringing more heat than plantation fires — and this week, we’re smokin’ on all cylinders. We kick things off with a full recap of Memphis in May : who took home the trophies, what it felt like to be the event’s first-ever ambassador (hint: surreal), and how the food, nightlife, and fellowship made this year unforgettable. Plus, we’re...

New episode just dropped and it’s meatier than a double-stack brisket burger. We’re talkin’: BBQ Hall of Fame finalists Kareem of @kgbbq featured on The Today Show Yelp’s real questionable Top 10 BBQ Cities Bill Miller’s BBQ sauce so hot it’s got legal heat And yeah… Tom Cruise might need beef ribs when he hits Texas Listener questions? Answered. Wild takes? Delivered. Samoan friends? Still needed...

In this episode, we sit down with Tiffany Perry, Director of Marketing for Memphis in May, to talk about how the iconic barbecue festival is evolving into something even bigger. From cultural storytelling to community uplift, Tiffany shares what it means to reimagine a legacy—one smoky plate at a time.

We're back with a plate full of Pitmaster pride and food for thought! In this week’s episode, Rasheed shares some major moves and well-earned shoutouts—from Eddie Wright’s Mississippi win to This Week in BBQ heading across the pond to Meatopia UK. We talk new sauces from Tuffy Stone, Father’s Day brisket classes from KG BBQ, and Big Moe Cason’s new rig “El Loba” being broken in at Memphis in M...

We’re back in the pit, and this week’s episode is smokin’ with stories, hot takes, and a whole lotta flavor! Rasheed’s celebrating Pops’ 60th (Happy Birthday, OG!), and shouting out BBQ legends and rising stars—from Big Bob Gibson turning 100 to Cornerstone BBQ dropping breakfast bombs. Plus, what’s going on with M&M BBQ? Securing patents like it's 1999—because if you don’t protect your rig, s...

Barbecue isn’t just about what you put on the smoker—it’s about respecting the whole process from fire to fork. This week, we’re diving deep into the BBQ waste problem because too many folks are out here treating brisket trimmings like expired milk. Here’s what’s on the pit this episode: Pitmasters Making Moves – Shoutout to Pitmaster Papi on his feature in The Herald and Rashad Jones for inspirin...

This week on This Week in Barbecue , Bryan is back, and he’s here to give us the inside scoop on what it truly takes to run a Top 3-rated BBQ joint in the USA. Spoiler alert: it’s not all smoky skies and slow-cooked perfection. We dive into the real, day-to-day grind of running a successful BBQ business: The mission of “Barbecue with a Purpose” and why it’s about more than just great food A breakd...

This week on This Week in Barbecue , we’re diving into some wild food industry headlines, dishing out bad BBQ advice (so you don’t have to take it), and breaking down why frankfurters deserve more love at the cookout. First up, have you seen the latest egg prices at Waffle House? The iconic 24/7 diner slings a jaw-dropping 272 million eggs a year, but with rising costs, we have to ask—how much for...

This week on This Week in Barbecue , we’re diving deep into Black History Month and the undeniable impact African Americans have had on the world of BBQ. From the open-fire traditions brought from Africa to the pitmasters who shaped regional styles, this is the history lesson you actually want to hear! We break it all down: The African origins of BBQ and how enslaved pitmasters perfected the craft...

It’s National Corn Chip Day, and while that may not mean much, let’s be real—who doesn’t love a good bag of chips? But here’s the real question: Why don’t we have smoked meat-flavored chips yet?! From Brisket Burnt Ends to Oxtail Doritos, we’re calling on Frito-Lay to step up their game. Then, we’re putting on our detective hats and busting some of the biggest BBQ Myths out there! Ever heard that...

New Episode Alert! Get ready for another jam-packed episode of This Week in Barbecue, where we bring you sizzling updates, fun stories, and the latest in BBQ news!  We kick things off with an exclusive interview with the team behind Kings Meat and BBQ Supply Co., who share their journey and plans for their highly anticipated launch. Plus, we dive into: Weber’s 2025 Lineup: Gas, wood pellet grills,...

Season 7, Episode 2 of This Week in Barbecue is packed with sizzling updates, inspiring stories, and listener-favorite segments!  We’re rolling through 2025’s hottest BBQ festival lineup, including the Roll the Dice SCA Cookoff in Vegas, Lonestar Smokeout, Memphis in May, Smokeslam BBQ Festival, and the Windy City Smokeout.  Plus, we celebrate 100 years of Big Bob Gibson BBQ, and dive into Phatboy...

We’re kicking off 2025 with an episode packed full of flavor, wisdom, and a few surprises! Bryan Hull joins us to share his journey in barbecue and business, dropping gems about what it really takes to succeed in the BBQ world. Alongside Rasheed and James, the trio dives deep into the challenges of growing a barbecue business, finding quality help, and why having a "short-term memory" might just b...