Best BiteMeat Podcasts (2025)

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Prepping, brining and smoking the best Thanksgiving turkey, from a World Champion pitmaster 34:20

Play Pause

1M ago34:20

34:20

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.By BiteMeat

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•From afterthought to destination: How the Houston BBQ scene has drastically changed. 41:05

2M ago41:05

41:05

+ 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.By BiteMeat

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Ever wonder how those BBQ restaurants really do it? Find out here. 27:05

2M ago27:05

27:05

* 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.By BiteMeat

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Spearfishing champion, free diver, conservationist and chef Kimi Werner on living free and the ocean's grocery store 32:12

2M ago32:12

32:12

* 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.By BiteMeat

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Never too old: A 93-year-old entrepreneur opened J-Bar-M to fulfilll a dream. Four years later, he -- and it -- are thriving 26:08

3M ago26:08

26:08

* 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 …

1
Gumbo, etoufee, pork chops, frog legs and gator -- the Cajun way 45:53

3M ago45:53

45:53

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

1
Texas A&M's Camp Brisket: A phenomenon among world-class pitmasters and backyard cooks alike. The "Three Brisketeers" explain. 43:32

3M ago43:32

43:32

* 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.By BiteMeat

1
Southern Living's Top 50 BBQ Joints in the South just dropped. And author Robert Moss joins us. 39:39

3M ago39:39

39:39

* 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.By BiteMeat

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Tailgate season, live fire, charcoal and de-stigmatizing some BBQ fallacies 50:56

4M ago50:56

50:56

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.By BiteMeat

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Do you really need barbecue sauce? An age-old question, answered. 34:48

4M ago34:48

34:48

* 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?By BiteMeat

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Why a Le Cordon Bleu chef turned to barbecue and lessons for all of us: 39:31

4M ago39:31

39:31

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.By BiteMeat

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"Simple things done perfectly right win every time" -- world-renowned pitmaster/chef Eric Gephart 48:29

5M ago48:29

48:29

* 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…

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Arturo Ramon couldn’t help with Hill Country flood rescue. So he cooked. 17,000 meals. And incredible, inspiring story. 35:20

5M ago35:20

35:20

* 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.…

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From cooking kolaches in a trailer kitchen to roadside phenomenon: The Prasek's story inspires 33:40

5M ago33:40

33:40

* 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.By BiteMeat

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An industry in transition? BBQ insider Wes Wright on the latest trends and challenges in the industry 29:59

5M ago29:59

29:59

* 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 pricesBy BiteMeat

1
James Beard Award-winning chef Chris Shepherd on this year's winners and an evolving food scene 33:06

6M ago33:06

33:06

* 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?By BiteMeat

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Netflix and Food Network star Sloan Rinaldi on the global obsession with Texas barbecue 35:24

6M ago35:24

35:24

* 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 allBy BiteMeat

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If you're serious about getting into the BBQ industry: What do to, how to start and more. 35:29

6M ago35:29

35:29

* 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.By BiteMeat

1
Five world-renowned Pitmasters, five different ways to do chicken. What's best for you? 30:14

6M ago30:14

30:14

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 BarbecueBy BiteMeat

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Fusing Tex-Mex and barbecue ... 37:45

7M ago37:45

37:45

* 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 differenceBy BiteMeat

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Fresh off winning at "The Masters Of Barbecue" and Texas Monthly acclaim: Grant Pinkerton 41:31

7M ago41:31

41:31

* 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 …

1
That Griller Guy with terrific techniques on Prime Rib, sauces and how to do brats the right way 39:50

7M ago39:50

39:50

* "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.By BiteMeat

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Which style pit to get? Comparing the Big Green Egg, Traeger pellet grill and Pitts and Spitts offset 1:08:43

8M ago1:08:43

1:08:43

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.By BiteMeat

1
What life as a private chef really is like 37:02

8M ago37:02

37:02

* 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.By BiteMeat

1
How tariffs are affecting the barbecue and spice industries ... 33:24

8M ago33:24

33:24

* 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 endsBy BiteMeat

1
Everything Cajun with the Xtra Cajun's Keith Guidry ... 45:53

8M ago45:53

45:53

* What separates Cajun-influence on pits and grills. * Detailed techniques on everything from pork chops and loins, to frog legs and gator. * Who doesn't love gumbo and etoufee -- especially on a grill. * If you're not trying these sides, what are you even doing?By BiteMeat

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Don't sleep on propane. Plus, quick, easy Easter ideas ... w/ TikTok superstar WheelsInTexas 38:41

9M ago38:41

38:41

Despite no traditional culinary training, self-made influencer Karen Wheeler has gained a legion of fans with unique, but simple cooking ideas. She'll offer insight on her story and ideas and approaches that anyone can master. Plus, insight on international influences and Easter go-tos.By BiteMeat

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Decoding meat labels ... and buying the right meat 44:24

9M ago44:24

44:24

HeartBrand Beef’s Jordan Beeman clears up confusion and offers insight on: Packaging Natural vs. organic. Nitrates ... what does that mean? Grass fed vs. grain fed. Not all Choice and Prime cuts are created equal.By BiteMeat

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One of the most decorated pitmasters alive, Fred Robles, with tips and insight for everyone 40:35

9M ago40:35

40:35

* How a love for South Texas barbecue took over the world * Melding the love of the outdoors and barbecue * Gaining confidence for every cook * Is Fred a brother from another mother? Finding your passions and turning them into a lifestyle * Don't ever underestimate weather, elements and positioning your pit…

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"If you're not saucing, you're not winning" -- champion pitmaster Bill Purvis 41:55

9M ago41:55

41:55

* What to look for when shopping for a brisket * Wrapping made easy * The biggest challenges backyard pitmasters face * Are there "magic numbers" for internal temps * Appearance matters, even for your family and friendsBy BiteMeat

1
From complete novice to walking the stage at the Houston Rodeo Cookoff 36:52

10M ago36:52

36:52

*Four-time Canadian BBQ Team of the Year pitmaster Janice Smella became the first Canadian to walk the stage at the Cookoff in 2025. * She shares her story, techniques and approach, her affinity to Texas BBQ and becoming a champion.By BiteMeat

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Great barbecue and great health without compromise? Yup. 44:50

10M ago44:50

44:50

Moodswing BBQ's Sunny Moody has won world championships and wowed judges on Food Network ... without compromise. Misconceptions about how "unhealthy" barbecue can be Pork shoulders for dummies. Different steaks ... different cooking styles? Everything you should know on spritzing, water pans, wrapping, wet brine vs. dry brine…

1
Inside the Houston Rodeo Cookoff competition, with some of the world's greatest pitmasters 40:39

10M ago40:39

40:39

* World champs Ronnie Killen, Doug Scheiding, Abel Nuncio and others take us behind the scenes of what the Cookoff really is all about * The massive and unique details of making it on one of the biggest stages in the game.By BiteMeat

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The experts weigh-in: Tips every backyard pitmaster should know. 53:22

10M ago53:22

53:22

* How different spices affect different proteins * The essence of "Louisiana" barbecue * Essentials for chicken and pork * When and how to spritz and sauce * Open-flame tipsBy BiteMeat

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Texas Monthly's Daniel Vaughn on all things BBQ ... and eating at 2,500-plus joints 47:42

10M ago47:42

47:42

* Coming up with the revered Top 50 and how he whittles it down * All the flavors and regions and what stands out * Oh, the stories ... from influencing the market, to quality bites around the state, the travels and dealing with bad barbecue * Smokin' Hot Tip: Easiest meats to try for entry-level backyard pitmasters…

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Hey Grill Hey's Susie Bulloch on advancing your barbecue game quickly 49:24

11M ago49:24

49:24

* How much the grilling game has changed * Best introductory pits for newbies * Detailed insight on fitting your recipes to your palette and staying on-budget * Taking advantage of a wide variety of flavor profiles * Smokin' hot tip: Keeping temperature and best cooks on Weber- and barrel-type pitsBy BiteMeat

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They call him the Sausage Sensei for a reason 45:07

11M ago45:07

45:07

* One of the world's most influential and in-demand sausage makers, Bill Dumas, on his incredible story. * Step-by-step keys to making the best artisanal sausage. * From basic Texas-influenced sausages to those that have the barbecue world buzzing: Fried catfish sausage? Christmas tamale sausage? Girl Scout Cookie sausage? Yes, yes and yes. * How b…

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What it really takes to compete at the HLSR Cookoff 52:29

11M ago52:29

52:29

* Champion pitmaster Tyler Gurney with detailed information on everything it takes to compete at one of the three biggest barbecue cookoffs in the world. * From months of testing, to sourcing meats, preparing pits and spices, to living on one-hour of sleep and the ever-important cooking and presenting, Gurney offers unique insight.…

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The Field-to-Table Show: Four of America's best pitmasters on wild game 45:31

11M ago45:31

45:31

* The Pit Room's Michael Sambrooks, Killer Hogg's Malcolm Reed, 404 Kitchen's Matt Bolus and Kamado Joe chef Eric Gephart delve into recipes, approach and the purity of field-to-table. * The best insight you'll get on everything from duck, to venison, boar and more from those who live it.By BiteMeat

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A VERY informative discussion on Wagyu beef, with R-C Ranch's Ryan Cade 39:41

12M ago39:41

39:41

* How Wagyu separates itself from others. * Everything it takes to get from ranch to table. * The passion and process it takes to deliver the highest-quality beef. * Hurdles, pitfalls and how R-C Ranch's footprint continues to grow. * Smokin' Hot Tip: Getting your pulled pork perfect.By BiteMeat

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So you say you want to open a food truck ... everything you should know 45:20

12M ago45:20

45:20

Logan Glenn of Space City Barbecue is living the dream -- his dream. Perhaps it is yours, too. * How to get started * Hurdles, pitfalls, things you perhaps did not know * Building relationships and taking your passion to another level. * Smokin' Hot Tip: New pit or grill for Christmas? How to break it in…

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Champion pitmaster Doug Scheiding and the best steak you'll ever make 49:01

12M ago49:01

49:01

* A multi-time champion, Doug digs deep with tips, techniques and his approach on a steak that has been called the perfect steak. * Plus, exactly what can you do with a Traeger? * Doug's taking over the BBQ World * When and how to baste and brush sauce.By BiteMeat

1
Traeger CEO Jeremy Andrus on the pit that changed the barbecue world 50:02

1y ago50:02

50:02

* A fascinating look at how Traeger went from regional phenomenon to an eponym for all things pellet grill. * The science and muse behind Traeger and staying on top * Wait, what? New products and technology on the way, including tailgating Traegers * Smokin' Hot Tip: The versatility and popularity of griddles…

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The best field-to-table discussion you'll hear, with revered chef and hunter Matt Bolus 49:12

1y ago49:12

49:12

* He left a leading financial firm to follow his passion: Cooking and hunting. * Matt Bolus went from helping his mom cook spaghetti in the kitchen to the London Cordon Bleu culinary school and opening his own 404 Kitchen in Nashville. * Along the way, he's always relied on open-fire and his roots: Exotic and wild game and perfecting the craft. He …

1
Tom Gozney's remarkable story: "You never feel alone when you're with a fire." 58:25

1y ago58:25

58:25

* Gozney Pizza Ovens founder Tom Gozney went from completely lost in and out of rehab, to the top of the industry. * Tom and CEO Denny Bruce share the journey, along with how despite pizza being a worldwide phenomenon no one ever filled a giant hole in the market until his innovative oven came along. * Also ... taking your kitchen outside, making c…

1
The Big Green Egg phenomenon and versatility w/ CEO Dan Gertsacov 44:18

1y ago44:18

44:18

* EGGtoberfest, what puts the "ultimate" in ultimate cooking and versatility * The remarkable story of how it spawned the "Egghead" movement * Expanding horizons and possibilities, plus the unique approach for keeping it at the top of the kamado-style game * Recipes and things you didn't know were perfect to make in BGE…

1
Four of this week's Michelin-recommended winners all in one place. Here. 45:10

1y ago45:10

45:10

Flat-out some of the best barbecue advice and tips you will hear, from: * Pinkerton's Barbecue's Grant Pinkerton * Truth Barbecue's Leonard Botello * The Pit Room's Michael Sambrooks * Killen's Barbecue's Ronnie KillenBy BiteMeat

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Killer Hogs' and How To BBQ Right's Malcom Reed with terrific insight and tips 45:27

1y ago45:27

45:27

* How a backyard cook became one of the most influential pitmasters in the game * The versatility of that pit you have in your backyard * Taking the intimidation out of cooking barbecue and holiday meals * Holiday tips on turkey and "double-smoked" hamBy BiteMeat

1
Gettin' saucy: Answering questions, dispelling myths and all things BBQ sauce 35:56

1y ago35:56

35:56

* Erin Feges of Feges BBQ -- one of Texas Monthly's Top 50 BBQ restaurants -- joins the podcast to dig deep on various aspects of barbecue sauces: + When and how using them can complement meats + What "Alabama" white sauce, vs. vinegar-based, vs. tomato-based, vs. mopping sauces can do for various proteins + And of course, we answer the question of…

1
The best tips and insight on smoking Holiday turkeys you'll hear 43:40

1y ago43:40

43:40

* World Champion pitmaster Danielle "Diva Q" Bennett goes in deep on the best ways to brine, prep and smoke the best turkey you'll have. * It's not just about the meats. What backyard pitmasters can learn about expanding their cooking horizons. * Getting the best bark, cooking through Beryl and what pellet grills really can offer.…