In this discourse, we elucidate the paramount lesson derived from years of experience in the realms of barbecue, smoking, and grilling. The essence of our conversation revolves around a simple yet profound principle: one must refrain from incinerating the food, thereby ensuring both the integrity of the culinary creation and the domestic environment. Our esteemed guest, Chef Stephen, expounds upon the impact of varying weather conditions on barbecuing, highlighting the importance of adaptability and knowledge expansion in this culinary art. We further delve into personal anecdotes, showcasing the evolution of our respective cooking techniques and the joy derived from culinary experimentation. Ultimately, this episode serves to inspire both seasoned gastronomes and novices alike to embrace the art of barbecue with diligence and creativity.

Links referenced in this episode:

• paintedhillsnaturalbeef.com
• nbbqa.com
• sca.com
• ocean-springs.com
• theshedbbq.com

Companies mentioned in this episode:

• Painted Hills Natural Beef
• NBBQA
• SCA
• Brett Galloway
• Ken Phillips

The primary focus of today's discussion is the evolving landscape of barbecue and culinary practices as influenced by the recent pandemic. I, alongside esteemed chef Steph and Hall of Famer Leanne Whippen, delve into the intricacies of adapting traditional cooking methods to contemporary needs, emphasizing the significance of convenience without compromising flavor. Chef Steph shares her transformative journey from a stationary position to a more digital approach in the culinary realm, where she has been refining her skills and creating engaging content for novice cooks. We explore the innovative techniques that have emerged, including elevated meal prep strategies, which cater to individuals seeking to enhance their cooking repertoire while navigating the constraints of time. Our dialogue further examines the impact of technology on barbecue practices, particularly the emergence of new grill brands and the integration of advanced features that simplify the cooking process for enthusiasts and beginners alike.

Links referenced in this episode:

• heritagesteel.us
• oregondungeness.org
• paintedhillsbeef.com
• pigpowder.com

Companies mentioned in this episode:

• Oregon Dungeness Crab Commission
• Painted Hills Natural Beef
• I Can Cook That
• Pit Boss
• Camp Chef
• Heritage Steel
• Hammerstahl
• McDonald's
• Philadelphia Eagles

Long Island is not known to be a hub for BBQ competitions. This summer June 13-15th in Eisenhower Park in Nassua County Long Island the National BBQ Festival will kick off with a $100,000 dollar purse. Mike McCarthy joins Jeff and Lee Ann to share the who, what , where and why of the festival. Mike and Kell Phelps from BBQ News Magazine are spearheading the event with promises to be the first of it’s kind, and only 40 miles from mid-town Manhattan.

In this discourse, we delve into the intricate nuances of contemporary food trends, with a particular emphasis on the phenomenon of pumpkin spice, which serves as a focal point for our conversation. The dialogue progresses as we reflect on the implications of processed flavors and the perception of authenticity in culinary experiences. We examine the evolution of traditional Thanksgiving preparations, advocating for methods such as spatchcocking to enhance the efficiency and flavor of turkey preparation. Furthermore, we share personal anecdotes regarding family culinary practices, revealing both fond memories and aversions to certain dishes. Ultimately, our discussion underscores the significance of thoughtful food choices and the evolution of personal tastes amidst the backdrop of societal food trends.

Links referenced in this episode:

• paintedhillsnaturalbeef.com
• amazingribs.com

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Amazing Ribs.com

The salient point of today's discussion centers on the pervasive trend of pumpkin spice in contemporary culinary culture, which has prompted us to critically assess its prevalence and implications. I, alongside my esteemed co-host Dan Whippen, engage in a thorough exploration of this phenomenon, particularly through the lens of an enlightening dialogue with Clint Cantwell, the president of Amazing Ribs. We delve into the absurdity of pumpkin spice-infused products, including children's breakfast cereals, and reflect on the broader implications of such marketing strategies that often prioritize novelty over culinary integrity. As we navigate this discourse, we also touch upon the historical context of pumpkin spice's rise to prominence, particularly its origins tied to Starbucks and the subsequent avalanche of products that have followed suit. Ultimately, our conversation serves as a commentary on the intersection of food, marketing, and consumer behavior, urging listeners to consider the authenticity of their culinary choices amidst these fleeting trends.

Links referenced in this episode:

• amazingribs.com
• heritagesteel.us
• oregonDungeness.org
• paintedhillsbeef.com
• pigpowder.com

Companies mentioned in this episode:

• Painted Hills Beef
• Oregon Dungeness Crab Commission
• Amazing Ribs
• Trader Joe's
• Burger King
• Smithfield
• Heritage Steel
• Hammerstahl
• Pig Powder

This podcast episode delves into the intricate nuances of barbecue, as we engage in a conversation with the esteemed J.R. Love Houston. The discussion is punctuated by a series of thought-provoking inquiries that prompt reflections on culinary preferences and personal experiences in the realm of barbecue. With insights into the artistry of brisket preparation and the diverse flavors of wild game, J.R. shares his culinary journey and the lessons imparted by his late stepfather, a pivotal figure in his culinary education. Furthermore, we explore the whims of barbecue standards and the candid frustrations that accompany the art of judging barbecue dishes. As we traverse through anecdotes and preferences, we invite our audience to reflect on their own culinary experiences while embracing the jovial spirit of barbecue culture.

Links referenced in this episode:

• paintedhillsnaturalbeef.com

Companies mentioned in this episode:

• Painted Hills Natural Beef

The Houston Rodeo stands as a monumental spectacle, characterized by its extensive barbecue competition that has evolved significantly since its inception in 1974. In this enlightening episode, we engage with Junior Love, the guiding spirit of the Cowboy Yacht Club, who shares his profound insights on the intricacies of barbecue culture in Texas. With the competition expanding from merely a handful of teams to over 250, the event now draws an impressive 250,000 attendees within a mere three days. We delve into Junior's illustrious journey in barbecue, from his formative years cooking alongside his stepfather to his current status as a seasoned competitor. Furthermore, we explore the essential elements that contribute to the distinctiveness of Texas brisket, emphasizing the importance of dry rubs and slow smoking techniques that define this culinary tradition.

Links referenced in this episode:

• heritagesteel.us
• oregondungeness.org
• paintedhillsbeef.com
• pigpowder.com

Companies mentioned in this episode:

• Cowboy Yacht Club
• Turn It Go Burn it studios
• Heritage Steel
• Painterdale's Natural beef
• Oregon Dungeness crab
• Syndicate Smoke
• Pinkerton's
• Camp Hope
• Mark Chestnut
• Texas Tech
• Hammerstahl

This podcast episode features an engaging conversation with Richard Westhaver from Dirty Dick's Hot Sauce, delving into the nuances of culinary creativity and the art of barbecue. We explore the intricate process of recipe development, with Richard revealing that he often composes twenty recipes to yield a single successful creation, underscoring the dedication required in the culinary arts. Additionally, he shares insights into the challenges faced by entrepreneurs in the food industry, emphasizing the relentless nature of managing a business. The dialogue further touches on personal reflections, such as the impact of past decisions and the aspiration for continual improvement. Listeners are invited to appreciate the depth of experience and passion that defines the world of barbecue and hot sauce.

Links referenced in this episode:

• dirtydickshotsauce.com

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Dirty Dick's Hot Sauce