The Bite Meat Podcast

* 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.

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.

* 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?

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.

* 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

* 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.

* 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.

* 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 prices

* 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?

* 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 all

* 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.

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 Barbecue

* 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 difference

* 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 worth it.

* "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. 

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.

* 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.

* 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 ends

* 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?

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.

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.

* 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

* 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 friends

*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.

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

* 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.

* 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 tips

* 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

* 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 pits 

* 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 backyard pitmasters can learn the craft.

* 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.

* 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.

* 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.

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

* 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.

* 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

* 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 shares the story.

* 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 cooking more accessible and a Smokin' Hot Tip on which spices fit which meats best.

* 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

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 Killen