BBQ RADIO NETWORK
Welcome to BBQ RADIO NETWORK, America’s #1 nationally syndicated BBQ radio show! Each week, we bring you the biggest names and hottest brands in the BBQ world, all dedicated to helping backyard grillers and pitmasters get the best results from their smokers and grills.We dive into everything from low-and-slow smoking to high-heat grilling, competition secrets, and must-have gear.Our guests include BBQ Hall of Fame members, Food Network stars, world champion pitmasters, and top BBQ pit builders—all sharing their expertise and passion for great barbecue. Whether you're a weekend warrior or a seasoned pitmaster, we’ve got the tips...
From Gas Station to Global Fame: The Legendary Rise of Joe's Kansas City Barbecue
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Kansas City barbecue lovers — this is the story you’ve been waiting for! Join Freddie Bell on the Barbecue Radio Network as he sits down with the team behind Joe's Kansas City Barbecue — the world-famous smokehouse that turned a humble gas station into a global barbecue destination. Hear the secrets behind the Z-Man, the smoke, and the legacy. If you love real barbecue, you won’t want to miss this one!
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Grillzilla: From Santa Maria Smoke to Backyard Paradise
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This week on the Barbecue Radio Network, Freddie Bell welcomes a true backyard original. Meet Billy Franklin — Army veteran, lifelong griller, and the man they call Grillzilla. From Santa Maria barbecue traditions to pellet grills, backyard ponds, and Florida flavor, it’s a conversation about fire, food, and the life built around them. Don’t miss it — right here on the Barbecue Radio Network.
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Big Don’s: The Heartbeat of Midwest Barbecue
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From backyard grills to kitchen tables across St. Louis, barbecue isn’t just food—it’s family, memory, and pride. This week on Barbecue Radio Network, meet Shadid Stewart, the creator behind Big Don’s Collections, a sauce born from Chicago roots, St. Louis flavor, and a whole lot of heart. Hear how a TV show, a father’s legacy, and a passion for grilling sparked a Midwest original. Don’t miss the story behind the sauce—only on Barbecue Radio Network.
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From Charcoal to Cheating: Grilling Insights with George Ferguson
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Freddie Bell welcomes George Ferguson, a pest control company owner and avid backyard griller from Melbourne, Florida. George shares personal stories about grilling with his family, favorite cooking methods, and the importance of timing and patience. He also talks about the use of electric smokers, the art of grilling, and the role of social media in improving grilling techniques. The episode emphasizes family bonds, holiday grilling traditions, and the ethics of 'cheating' in grilling.
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Legends of the Pit: Heath Riles & Aaron Franklin
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Fire up the smoker and turn up the radio! This week on Barbecue Radio Network, Freddie Bell sits down with two true legends of the pit—Heath Riles and Aaron Franklin. From competition wins and signature ribs to barbecue culture, technique, and stories you won’t hear anywhere else, it’s a low-and-slow conversation packed with flavor. Don’t miss this special episode of America’s Premier Barbecue Radio Show.
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The Grill Coach Playbook
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This week on the Barbecue Radio Network, Freddie Bell welcomes the Grill Coach crew—Jay and Brian—for a no-nonsense masterclass in better barbecue. From dry brining basics and clean smoke to reverse searing, fire management, and hot-take barbecue myths, they break down why great grilling is simpler than you think—and way more flavorful.
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Backyard BBQ, Nailed: Real Smoke, No Fancy Pits
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This week on Barbecue Radio Network, Freddie Bell fires up approachable, practical barbecue you can master at home. Backyard Smoke master Kenyatta Robinson joins with real-world tips on ribs, brisket, and confidence—no fancy pits required. Then the guys from Blacksmoke BBQ talk if you want great barbecue without overthinking it, this episode is for you. Fire it up with Barbecue Radio Network.
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From Wagyu to Tailgates: Meat, Smoke, and Game Day Legends
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This week on Barbecue Radio Network, Freddie Bell fires it up with the Meat Dudes for a mouth-watering deep dive into Wagyu beef, swagger, and smokehouse secrets. Then, it’s game on with the Tailgate Guys, talking food, football, and parking-lot perfection. From backyard grills to game day glory—this is barbecue at its boldest.
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From Food Truck to Flavor Landmark: Rollin’ Nolen’s Takes Midtown
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From tailgating with a smoker to a grand opening at Midtown Global Market, this week on the Barbecue Radio Network, Freddie Bell sits down with Chef T.J. Nolen of Rollin’ Nolen’s Barbecue. Hear the hustle, the family story, and the secret behind flavors that have Minnesota lining up for more. It’s barbecue, community, and a wild ride of flavor—don’t miss it.
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Champions of the Flame: Featuring Luke Darnell & Matt Basile
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This week on Barbecue Radio Network, it’s a special spotlight on two giants of competitive barbecue — Luke Darnell of Old Virginia Smoke and chef Matt Basile. Host Freddie Bell brings you stories, flavor, and the fire behind the champions. From live-fire wisdom to competition secrets, you won’t want to miss this smoky, soulful episode of Barbecue Radio Network. Tune in and turn up the heat!
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From Barbecue Beginnings to Beekeeping and Beyond: A Chat with Eric Pearson
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In this episode of Barbecue Radio Network, host Freddie Bell talks with Chef Eric Pearson, a seasoned pitmaster known for his expertise in clean smoke and deep flavor. Pearson shares his journey from grilling to barbecuing, discusses his inventive techniques including using peach nectar for marinating pork chops, and touches on his experiences with beekeeping and maple syrup making. The conversation also covers tips for beginners and explores the nuances of creating a balanced smoky flavor.
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Two BBQ Pioneers: A Deeper Dive with Craig Sharry & David Bouska
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The episode features Craig Sharry, a two-time world champion pitmaster and creator of Texas Pepper Jelly, discussing his journey in competitive barbecue and product development. It also includes an interview with David Bouska of Butcher BBQ, who shares insights on barbecue techniques, product innovations, and maintaining authenticity while expanding his business. Both guests offer valuable barbecue tips and personal stories.
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Beyond the Smoke: A Conversation with Barbecue Legend Aaron Franklin
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This week on Barbecue Radio Network, host Freddie Bell on Barbecue Radio Network as he sits down with world-renowned pitmaster Aaron Franklin of Franklin Barbecue. From brisket perfection and evolving barbecue culture to new projects, old cookers, and the heart behind his craft, this episode dives deep into the passion, people, and purpose that keep Franklin’s fires burning. —right here on Barbecue Radio Network!
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Across the Pond and Over the Coals: The Meat & Greet BBQ Story
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This week on Barbecue Radio Network, Freddie Bell fires up the grill with British barbecue masters Owen Cook and Dan Hewlett, hosts of the Meat & Greet Barbecue Podcast. From cooking through the rain to perfecting brisket and Welsh trout, these U.K. pitmasters share how passion, community, and a little fire unite food lovers across the pond. It’s barbecue, British-style — with flavor, friendship, and a whole lot of smoke! —right here on Barbecue Radio Network!
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From Backyard to Barbecue Royalty: The Heath Riles Story
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This week on Barbecue Radio Network, Freddie Bell fires up a mouth-watering conversation with barbecue legend Heath Riles of Olive Branch, Mississippi. From welding his first smoker in high school to creating award-winning rubs, sauces, and ribs that have conquered Memphis in May, Heath shares how hard work, family, and flavor turned a backyard hobby into a global barbecue brand —right here on Barbecue Radio Network!
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Brotherhood and Barbecue: The Black Smoke Story
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This week on Barbecue Radio Network, host Freddie Bell fires up the grill with the crew from Black Smoke BBQ — a brotherhood of pitmasters bringing bold flavors and community pride to the world of barbecue. Hear how they came together, what fuels their passion, and the secret behind their legendary smoked mac and cheese! —right here on Barbecue Radio Network!
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Baseball & Barbecue
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This week on Barbecue Radio Network, host Freddie Bell steps up to the plate with Jeff Cohen and Leonard Abramson — the duo behind Baseball and Barbecue. Hear how Cub Scouts, smoked ribs, and New York Mets fandom turned into a hit podcast and lifelong friendship. Tune in and taste where smoke meets soul and the backyard is king —right here on Barbecue Radio Network!
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Backyard Pitmaster: Kenyatta Robinson’s Journey from Costco Ribs to BBQ Coach
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This week on Barbecue Radio Network, host Freddie Bell welcomes Kenyatta Robinson, founder of Backyard Smokemaster BBQ, for a soulful conversation about turning everyday backyard cooks into confident pitmasters. Kenyatta shares his humble beginnings—sparked by friendly rib rivalry with his father-in-law—and how a Weber Smoky Mountain and a few YouTube videos launched his barbecue obsession. From early misfires to coaching others, Kenyatta emphasizes simplicity, grace, and learning through trial and error. Tune in for practical tips, heartfelt stories, and the philosophy behind barbecue that brings people together—right here on Barbecue Radio Networ...
Tailgate Guys: Where Sports Meet Smoke
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This week on Barbecue Radio Network, Freddie is talking with Lyndal Scranton of the Tailgate Guys. From backyard grills to game-day stadium setups, we’re diving into the food, the fellowship, and the secrets that make tailgating unforgettable. Don’t miss the tips, the stories, and the sizzle—right here on Barbecue Radio Network!
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Old Virginia Smoke: The Pitmaster’s Journey
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Champion pitmaster Luke Darnell of Old Virginia Smoke joins host Freddie Bell to share his barbecue journey—from backyard pig roasts to competing on the national stage. Luke dishes out competition secrets, backyard tips, and the importance of patience and tenderness in great barbecue. Plus, hear personal stories about family, teamwork, and what it takes to fire up championship-level flavor.
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Flavors Over Fire: An Interview with Chef Matt Basile
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Freddie Bell interviews Chef Matt Basile on the Barbecue Radio Network. They discuss Matt’s culinary journey, live fire cooking techniques, and the importance of patience and simplicity in barbecue. Matt shares insights on essential grilling tools, wood choices, the balance of flavors, and his favorite cuts of meat. He also talks about his projects with Alchemy Grills and his passion for international flavors.
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BBQ Traditions and Innovations: Conversations with Chris Lilly and Steven Raichlen
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Freddie Bell of Barbecue Radio Network hosts a special episode featuring Chris Lilly from Big Bob Gibson's Barbecue celebrating their 100th anniversary and 18 world championships. Chris shares the history, traditions, and cooking techniques of their legendary barbecue establishment. In the second half, Steven Raichlen provides expert advice on grilling techniques, fuel choices, and essential tools for both beginners and seasoned grillers, while also discussing upcoming projects including a memoir and a book on Barbecue University.
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BBQ Pioneers: A Deep Dive with Craig Sharry & David Bouska
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The episode features Craig Sharry, a two-time world champion pitmaster and creator of Texas Pepper Jelly, discussing his journey in competitive barbecue and product development. It also includes an interview with David Bouska of Butcher BBQ, who shares insights on barbecue techniques, product innovations, and maintaining authenticity while expanding his business. Both guests offer valuable barbecue tips and personal stories.
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The Barbecue Bible: Steven Raichlen's Flame-Fueled Journey
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In this episode of the Barbecue Radio Network, host Freddie Bell interviews Steven Raichlen, an award-winning author and TV host who has significantly influenced global grilling through his books and shows. They discuss Raichlen's journey into barbecue, the evolution of American grilling, essential grilling tips, and innovations such as Barbecue University. Raichlen also shares insights on tools, techniques, and flavors that elevate home grilling to professional levels.
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Big Bob Gibson's Centennial BBQ Bash with Chris Lilly
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In this episode of Barbecue Radio Network, host Freddie Bell interviews Chris Lilly of Big Bob Gibson's Barbecue, discussing the restaurant's 100-year history, traditional barbecue techniques, and Chris's 18 world championship titles. They also delve into the origins and innovations within their famous sauces plus upcoming events and competitions where Chris will be participating fall 2025.
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Wagyu Wonders: The Meat Dudes! Evan Carter & Tyler Palagi
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The episode of Barbecue Radio Network, hosted by Freddie Bell, features a detailed conversation with Evan Carter and Tyler Palagi, known as the Meat Dudes, who discuss their passion for Wagyu beef and their restaurant, Lady J, in Seattle. They talk about their journey from working at Radiator Whiskey in Seattle to starting their own barbecue and whiskey bar, Lady J. The Meat Dudes explain the origins and different types of Wagyu beef, the benefits of its marbling, and provide tips on how to cook it to perfection. The conversation also touches on their...
Savoring the Science of Barbecue: A Talk with David Bouska
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Freddie Bell of Barbecue Radio Network sits down with David Bouska, a renowned pitmaster and founder of Butcher BBQ. They discuss Bouska's journey from a career in meat processing to competitive barbecue, emphasizing his scientific approach to flavor enhancement through injections and proper methods. Bouska shares his expertise, product development strategies, and market insights, offering tips for backyard and competitive barbecue enthusiasts.
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Barbecue Bites and Business Insights with Craig Sharry
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Craig Sharry, a two-time world champion pitmaster and founder of Texas Pepper Jelly is Freddie Bell's guest. They discuss Sharry's journey in competitive barbecue, his product line, and offer tips and insights into barbecue techniques and equipment. The episode also highlights Sharrys' commitment to quality customer service and upcoming BBQ events.
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BRINGING the BAR to BBQ with BRYAN SMITH on BBQ RADIO NETWORK
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This week on BBQ Radio Network, pitmaster Todd Johns of Plowboys BBQ is joined by guest co-host Tanner Austin, founder of the Kansas City Whiskey Guild and a trusted voice in the world of spirits and smoke. Tanner returns to the studio following his popular bourbon tasting episode earlier this year to help us explore the flavorful intersection of BBQ and whiskey.
Our guest is Bryan Smith, Master Distiller at Hard Truth Distilling Co., known for crafting award-winning rye whiskey and bold, flavor-forward spirits. Bryan dives into how different...
ROCKY MOUNTAIN BBQ with RILEY ROMANIN on BBQ RADIO NETWORK
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Host Todd Johns of Plowboys BBQ welcomes Colorado chef and restaurateur Riley Romanin, fresh off winning the Pitmaster’s Trophy for Best Tri Tip at the 2025 Blues, Brews & BBQ Festival at Beaver Creek Resort.
Riley shares his unique approach to live-fire cooking in the Rockies, from the whole fish experience at his Beaver Creek restaurant Hooked to the house-butchered, scratch-made offerings at R Farmers Market i...
BACKYARD BBQ with TONY RAMIREZ on BBQ RADIO NETWORK
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This week on BBQ Radio Network, host Todd Johns of Plowboys BBQ is joined by guest Tony Ramirez of TFTI BBQ, the Bay Area pitmaster behind the viral catchphrase “That’s Money!” Tony joins us fresh off the release of his brand-new cookbook, Backyard BBQ with Fire and Spice, which blends his Filipino and Cajun roots into bold, flavor-packed recipes. With over 15,000 advance copies sold, Tony shares the stories and inspirations behind some of...
NATIONAL BRISKET DAY with JANKY LEG BBQon BBQ RADIO NETWORK
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This week on BBQ Radio Network, pitmaster Todd Johns of Plowboys BBQ is joined by special guest co-host Bill Purvis of Chicken Fried BBQ. Together, they welcome Jordan Kirkpatrick of Janky Leg BBQ, the 2024 KCBS Brisket Team of the Year and American Royal Grand Champion.
In honor of National Brisket Day, Jordan shares his top brisket tips—covering everything from trimming techniques to wrapping strategies and flavor profiles that helped land his team at the...
EASTER EATS with BOBBY OLIVER on BBQ RADIO NETWORK
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This week on BBQ Radio Network, Andy Groneman and Todd Johns welcome Bobby Oliver of Twisted Oliver BBQ. Bobby dishes on his “Tell All Master Class” focused on ribs — the only online course designed specifically for RCOA competitors — and gives us the lowdown on his World Champion All Purpose Rub, including flavor profile, versatility, and pairing tips. The guys also...
MAYO, MOODSWINGS, and MAGIC with SUNNY MOODY on BBQ RADIO NETWORK
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This week on BBQ Radio Network, Todd Johns of Plowboys BBQ is joined by guest co-host Bri Via of Smoke n Magic BBQ. Our guest is the powerhouse Sunny Moody of Moodswing BBQ—World Food Champion, nationally ranked fitness coach, and a rising star in competition barbecue. Sunny is known for cooking side-by-side with her four daughters and for her deep love of hands-on, live-fire cooking. Her approach blends bold flavors, wellness, and tradition, making her one...
420 Bonus Episode - CANNABIS INFUSED BBQ with DJ CHEF FRED NESBITT on BBQ RADIO NETWORK
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🔥🌿 BBQ RADIO NETWORK – 420 BONUS EPISODE! 🌿🔥
Alright, BBQ lovers and high achievers—we’ve got a special 420 edition of the BBQ Radio Network that’s about to take things to the next level (literally).
This week, we’re lighting up the mic with DJ Chef Fred Nesbitt, the ultimate mix-master of flavor, fire, and infusion. He’s here to break down the science and techniques of adding a little extra green to your grilling game—without burning off all th...
Jew-B-Q: KEEPING IT KOSHER with RABBI MENDEL SEGAL on BBQ RADIO NETWORK
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This week on BBQ Radio Network, Andy Groneman and Todd Johns welcome Rabbi Mendel Segal—founder of the world’s first Kosher BBQ competition—for a deep dive into the world of Kosher Que. From the basic rules of keeping food Kosher to the creative techniques used at the smoker, Rabbi Segal shares how pitmasters balance tradition, taste, and Torah. We also explore the unique challenges of keeping BBQ Kosher, both in the backyard and in competition.
In our BBQ&A segment, John from Andover, MA asks for cleaning tips for his Pit Bo...
PASTURE TO PATIO with BID ON BEEF on BBQ RADIO NETWORK
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Title Sponsor: BBQr’s Delight 100% All-Natural Wood Pellets
Andy Groneman and Todd Johns welcome Amanda Radke & Chris Earl from @BidOnBeef to the show! Bid On Beef is revolutionizing how you source premium meats by connecting you directly with American ranchers through their innovative online auctions. Choose your ranch, select your cuts—like top-quality Angus and Wagyu steaks—and name your price. It's a fun, fast-paced way to stock your freezer with exceptional beef, all while supporting hardworking ranching families. Plus, with nationwide delivery, your winning bids arrive straig...
BEYOND BLOODY MARYS with SMOKE n MAGIC BBQ on BBQ RADIO NETWORK
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Beyond Bloody Marys - Uses for Bloody Mary Mix on the Grill
This week, we’re shaking things up with Brad Colter & Brea Via of Smoke n Magic BBQ as they reveal creative ways to use Bloody Mary mix on the grill! From marinades to sauces, we’re unlocking bold, smoky flavors you never saw coming.
Plus, the crew tackle a listener question on maximizing a rotisserie attachment on a gas grill—get ready to spin your way to BBQ perfection!
In th...
THE ULTIMATE GRILLED CHICKEN with PITMASTER AARON STOFFER on BBQ RADIO NETWORK
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This week, we’re turning up the heat with Aaron Stoffer of The Real Man Meat BBQ, who’s sharing his secrets to grilling the juiciest, most flavorful chicken ever! Whether you’re a backyard warrior or a seasoned pitmaster, you won’t want to miss these expert tips.
Plus, Andy and Todd tackle a listener question on amping up the flavor of grilled pork tenderloin—get ready to take your...
MEMPHIS DRY RIBS with MARK LAMBERT on BBQ RADIO NETWORK
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This week on BBQ Radio Network, hosts Andy Groneman and Todd Johns welcome Mark Lambert, a world-class pitmaster, to discuss one of BBQ’s most popular topics—Memphis dry ribs. Are they a true hometown staple, or are they like Chicago deep dish pizza—beloved by tourists but not necessarily what the locals eat? Mark shares his expert insights along with the secrets behind his world championship ribs, giving listeners an inside look at what makes them so special.
In addition to this d...
