Wise Guys BBQ

How do you win Memphis in May two years in a row? Championship pitmaster Heath Riles joins the Wise Guys BBQ Podcast to break down the competition BBQ techniques, rib strategy, consistency, and mindset behind his historic back-to-back Memphis in May Grand Championships. With more than 80 BBQ championships to his name, Heath Riles has spent decades competing against some of the best pitmasters in barbecue. In this episode, Heath takes us back to how he got started in competition BBQ in 1997, eventually built Heath Riles BBQ, and went from cooking dozens of competitions a year to growing one of the...

What if sausage isn’t just part of Texas BBQ… but one of the reasons Texas BBQ became what it is today? On this episode of the Wise Guys BBQ Podcast, we sit down with **Bill Dumas, better known as the Sausage Sensei**, for a deep dive into the history, science, creativity, and business of sausage. Bill explains how the Bavarian and Bohemian meat markets of Central Texas helped shape the market-style barbecue we know today, why sausage became the “vehicle of economy” for BBQ restaurants, and how brisket trim can be transformed into something just as memorable as the brisket...

Jeremy Yoder of Mad Scientist Barbecue joins the Wise Guys BBQ Podcast for a deep dive into barbecue science, live-fire cooking, offset smokers, brisket, pitmaster techniques, and the journey behind one of the most respected BBQ channels on YouTube. Jeremy takes us back to the beginning—from buying a cheap grill as a high school powerlifter and studying biochemistry, to working as a teacher, starting a barbecue catering business, and eventually turning Mad Scientist Barbecue into a full-time career. He also shares a story he says he’s never told publicly before about an early phone call with Yoder Smokers and...

In this episode of the Wise Guys BBQ Podcast, hosts Vin Porcaro and Charlie Baldwin sit down with Susie Bulloch, the founder of Hey Grill Hey, one of the most recognized names in backyard barbecue. What started as a passion for sharing recipes has grown into a nationally recognized BBQ brand featuring hundreds of recipes, award-winning sauces and rubs, online classes, a thriving community, and the bestselling cookbook Backyard BBQ Hero. Join Vin and Charlie as they dive into Susie's incredible journey—from building a food blog into a BBQ empire to Pitmasters Food Network and becoming one of the mo...

What started as a date at a barbecue festival turned into a full-blown competition BBQ journey. After discovering they couldn’t sample the teams’ food, Colleen and JP became certified barbecue judges, created Bourbon & Blues BBQ, and eventually worked their way from backyard contests to competing against some of the best pitmasters in the country. In this episode of the Wise Guys BBQ Podcast, Colleen and JP discuss the steep learning curve of moving into the Masters division, traveling to competitions across the country, and developing a flavor profile that can score in different regions. JP explains how chicken went from...

Brandon Hurtado joins Vin and Tommy the Butcher to share how he turned a backyard barbecue obsession into Hurtado Barbecue—one of Texas’s fastest-growing independent barbecue brands.Brandon’s journey began with food photography, an old offset smoker, and a small brewery pop-up selling barbecue tacos. Today, Hurtado Hospitality operates multiple locations, employs more than 250 people, and continues to expand beyond traditional barbecue with Tex-Mex concepts, catering, nationwide shipping, retail seasonings, and major partnerships with organizations like the Texas Rangers.Brandon opens up about the challenges behind that growth, including closing an unsuccessful location, making the risky decision to expand...

Chad Ward’s competition BBQ journey started with a seventh-place finish and a loss to a troop of Boy Scouts. It eventually led him to Food Network’s *Chopped Grill Masters*, a major role in building the Traeger community, and cooking for celebrities like Post Malone, Jelly Roll, Ken Griffey Jr., Jason Aldean, Drew Brees, and Zac Brown. In this episode of the Wise Guys BBQ Podcast, Vin and Tommy the Butcher sit down with Chad Ward of Whiskey Bent BBQ to discuss his rise through the barbecue world. Chad shares how he went from competing across 27 states to growing a 90...

What does it take to compete in more than 250 BBQ contests and build a respected name in the barbecue world? This week, the Wise Guys sit down with Richard Fergola, founder of Fergalicious BBQ, world-class pitmaster, educator, competition barbecue veteran, and creator of the Fergalicious line of BBQ rubs and sauces. Richard shares how he went from teaching special education and coaching championship-level wrestling to pursuing barbecue full-time. He breaks down the confidence, discipline, repetition, and mental toughness required to succeed on the competition BBQ circuit while sharing valuable barbecue tips for cooks at every level. The conversation covers his...

This week on the Wise Guys BBQ Podcast, Vin and Charlie are putting store-bought BBQ wing sauces to the test to find out which one belongs at your next backyard cookout. The guys taste and rate a lineup of sauces on chicken wings, including Sweet Baby Ray’s Garlic Parmesan, Kinder’s Gold BBQ Sauce, Sticky Fingers Honey BBQ, Japanese BBQ Sauce, and Nashville Heat. Some sauces bring the smoke, some bring the sweetness, and one sauce steals the show. Before the wing sauce showdown, the guys talk Fourth of July BBQ plans, brisket, beef ribs, fireworks, cookout chaos, Bob’s BBQ...

This week on the Wise Guys BBQ Podcast, we’re joined by Duce Raymond of Sweet Baby Ray’s Restaurants for an inside look at one of the most recognizable names in barbecue. Duce takes us behind the scenes of the Sweet Baby Ray’s story, from the family roots and legendary sauce name to the restaurant world, catering business, and what it takes to keep a BBQ brand growing. We talk about the early days of Sweet Baby Ray’s, the role of Uncle Dave and Larry Raymond, how the sauce became a household name, and how that legacy continue...

100 episodes in, and we brought in the perfect guest: Al Frugoni, one of the biggest names in open fire cooking, Argentinian asado, and live fire BBQ. In this milestone episode of the Wise Guys BBQ Podcast, Vin and Charlie sit down with Al to talk about his journey from Argentina to Texas, how asado shaped the way he cooks, and why live fire cooking is becoming one of the most exciting movements in barbecue today. Al breaks down the difference between open fire cooking, Santa Maria grilling, asado, and traditional smoking. He also explains why live fire cooking can actually...

This week on the Wise Guys BBQ Podcast, we sit down with Chunky BBQ after their huge Grand Am Invitational win and talk about what it really takes to compete at the highest level in barbecue. We get into the road to the 2027 BBQ World Cup, the pressure of cooking for a shot at $1,000,000, and why consistency is the difference between having a good cook and hearing your name called at awards. Chunky BBQ breaks down competition BBQ strategy, KCBS judging, table luck, brisket, ribs, pork, chicken, flavor profiles, sauces, injections, and the mental side of trying to hit across...

This week on the Wise Guys BBQ Podcast, Vin and Charlie catch up on everything happening in the Wise Guys BBQ world — and there is a lot going on. The guys talk about Wise Guys BBQ officially stepping into the competition BBQ scene at the upcoming Bristol BBQ Bash at Lake Compounce, where Tommy the Butcher, Tim Zettergren, and Bob Baumann will be representing the crew. They break down the nerves, the excitement, the meat assignments, and what it means for Wise Guys to finally jump into the world of competition barbecue. The conversation also dives into Bob’s busy food...

This week on the Wise Guys BBQ Podcast, Vin, Charlie, and Bob from Big Bobby’s Q sit down with Christie Vanover of Girls Can Grill — also known in this episode as The Pastrami Queen. Christie shares her journey from public relations and marketing to becoming one of the most recognized names in barbecue, grilling, and live fire cooking. The crew talks about how Girls Can Grill started, what it takes to build a BBQ brand, and how Christy turned her love of backyard grilling into a full-time career filled with recipe development, competition cooking, judging, organizing events, product creation, and...

In this episode of the Wise Guys BBQ Podcast, Vin, Charlie, and special guest Bob Bowman from Big Bobby’s Q sit down with Brian and Brandon Dwyer of The Barbecue Bus, a father-and-son competition BBQ team with a great story, plenty of wins, and no shortage of honest opinions. Brian and Brandon talk about how they got started in competition barbeque, the story behind the original BBQ Bus, and how they turned it into a traveling competition setup with a prep space, kitchen area, and everything needed for serious BBQ contests. They also break down what it is like co...

This week on the Wise Guys BBQ Podcast, Vin and Charlie are out of the studio and back in the kitchen for a fun, flavor-packed episode built around one big question: what can you make with leftover BBQ? Charlie digs into his “Bachelor Cookbook” and makes his Abudanza sandwich, a loaded leftover BBQ sandwich recipe made with smoked pulled pork, peppers, onions, garlic, diced tomatoes, pepperoni, mozzarella cheese, and a meatloaf mix of beef, pork, and veal. Everything gets cooked down together in one pan and piled onto a hard Italian roll for a messy, hearty sandwich that Vin compares to a...

New England barbeque is having a serious moment, and this week’s Wise Guys BBQ Podcast episode proves it. Jeff Kulacz from El Jefe joins Vin, Charlie, and Bob from Big Bobby’s Q to talk competition BBQ, the Grand American Barbecue Championship, NEBS, and what’s ahead for New England teams this season. The crew breaks down the action from the Grand Am in New Paltz, New York, where New England BBQ teams made a major statement with big scores, strong finishes, and serious BBQ World Cup implications. Jeff also shares what it takes to compete at a high level...

The Wise Guys are back from Fort Worth, Texas, and this week’s podcast is all about the start of our Texas BBQ Safari. Vin, Chip, and Tommy the Butcher sit down to recap the trip, the travel chaos, and the Texas barbecue spots that lived up to the hype. In this episode, we talk about Goldie’s BBQ, Dayne’s Craft Barbecue, and Panther City BBQ, breaking down everything from brisket, beef ribs, ribs, sausage, Texas Twinkies, smash burgers, kolaches, potato salad, house-made bread, and the overall Texas BBQ experience. Tommy shares why he believes Texas barbecue is in a leag...

Competition BBQ season is officially underway, and Jeremy Garrett from Campground Barbecue joins Wise Guys BBQ to break down what’s happening across the Northeast BBQ scene. In this episode, Vin and Bob Bowman from Big Bobby’s Q talk with Jeremy about the Southern New England Throwdown, the New Jersey Knockout, the return of the Grand Am, and why campground-style BBQ competitions bring a completely different energy than a parking lot cook-off. Jeremy also shares what teams can expect at upcoming events, how double contests are changing the way teams travel and compete, and which top BBQ teams are head...

Kathy and Tom Trainer from Inclusive Barbecue join the Wise Guys BBQ Podcast to talk competition barbecue, earning a golden ticket to the World Steak Cookoff, and what it takes to grow a major BBQ event in the Northeast. In this episode, we catch up with Kathy and Tom on their recent competition experiences, the nerves and excitement of cooking on a bigger stage, and how their August event in Maine is growing after being selected for the World Cup. They also break down what they’re seeing in the current competition BBQ scene, why some teams are being more se...

Competition barbeque season is here, and on this episode of Wise Guys BBQ, we sit down with Bill from Smoking Hoggz and Bob Baumann of Big Bobby’s Q to talk all things competition BBQ. From early contests in Lakeland, Florida and Urbana, to chasing World Barbecue Cup qualifiers, Bill breaks down what it takes to plan a full season on the road. We also get into Bill’s KCBS Barbecue Hall of Fame honor, what his competition BBQ classes are really like, how he handles problems during a cook, and the story behind his BBQ books. On top of that...

This week on the Wise Guys BBQ Podcast, Rich Yang — better known as Da BBQ Ninja — doesn’t just talk BBQ… he brings it to the table. Rich pulls up with a full spread and feeds the team his signature barbeque, giving the guys a firsthand taste of what makes his flavor profile stand out. From competition-style ribs to smoked rib tips, Asian sausage with lemongrass pork, and a loaded smoked baked potato with pulled pork, this episode is packed with real reactions and real flavor. Between bites, Rich breaks down how The BBQ Ninja brand came to life, how he build...

This week on the Wise Guys BBQ Podcast, Vin and Chip map out the next big BBQ road trips for the Wise Guys crew. First up is Portland, Maine, where the team is getting ready to check out a creative barbecue spot blending traditional smoke with bold Southwestern and Mexican-inspired flavors. Then it’s time for the main event: a full Dallas-Fort Worth Texas BBQ tour packed with legendary stops, long lines, sellout joints, and some of the most talked-about barbecue in the country. In this episode, the guys break down their upcoming Destination Q plans, talk through the restaurants on...

Spring is finally here, and that means one thing: it’s Tony season. In this week’s Wise Guys BBQ Podcast, Chip and Vin sit down with Tony Two Smokes to talk spring cook plans, thick-cut steaks, reverse searing, and what’s coming next once the grills are back in action. The crew also gets into live-fire cooking, Santa Maria grills, and why hands-on fire management brings a whole different energy to the cook. But this episode doesn’t stop at BBQ. The conversation also dives into old-school Italian food traditions, including cured meats, family cooking culture, Saint Joseph’s Day, and t...

This week on the Wise Guys BBQ Podcast, Vin and Chip celebrate St. Patrick’s Day with a fun conversation about corned beef, Irish traditions, and what makes this holiday such a big food day. The guys talk about Tommy’s recent corned beef cooks — including the brine, boiled dinner, and corned beef hash — and why corned beef has become such a St. Patrick’s Day staple. Along the way they dive into Irish sayings, Guinness, and some of the traditions that make the holiday so much fun. They also share some big news for Wise Guys BBQ — the launch of the Wise...

This week on the Wise Guys Barbecue podcast, Vin and Bob sit down with Scott McDonald of Sticks and Stones BBQ to continue the discussion around recent conversations involving CBA, NEBS, and the competition BBQ community After last week’s episode with Matt Pereira, we wanted to continue the conversation and hear a different point of view from someone who is out there competing. Scott brings the competitor perspective and talks through what he’s seeing, where some of the frustration is coming from, and why so much of this debate seems to center around fairness, consistency, dummy boxes, Team of t...

There’s been a lot of debate in the competition barbecue world lately, especially around Team of the Year (TOY) points, qualifiers, and how fairness is enforced when multiple sanctioning bodies are involved. To help clear the smoke, we’re joined by Matt Pereira, a competition organizer with the Championship Barbecue Alliance (CBA), to talk through what’s actually happening behind the scenes at CBA-sanctioned contests and why certain rules and processes exist. We discuss how CBA contests are run, what sanctioning really means, and the role of event representatives in maintaining consistency on site. Matt explains why NEBS launched its an...

This week on the podcast, we’re joined by Chris Hatcher of Haches Barbecue, the Grand Champion of the Champions BBQ Alliance World Cookoff and the first competitor to officially qualify for the BBQ World Cup. Chris is an absolute grinder on the competition BBQ circuit, cooking an incredible 35–40 weekends a year. In this episode, he pulls back the curtain on what it really takes to compete — and win — at the highest level of competitive barbecue. 🔥 In this episode, Chris breaks down: 🏆 His Grand Championship cook and competition experience 🥩 Favorite cooks, proteins, and trusted meat sources 📊 Scores, judging feedback, and how he evaluates his...

Vin and Chip are still licking their wounds after their team’s Super Bowl loss, so they head to the kitchen to cook their way through it. While a pot of soup simmers and grilled cheese sandwiches hit the pan, they talk through the game, the big moments, and everything that went down on Super Bowl Sunday. It’s a laid-back episode about making food, enjoying the process, and keeping things simple in the kitchen. If you like easy recipes and learning how to cook without the stress, this one’s for you — comfort food, football talk, and classic Wise Guys ban...

On this week’s episode, Vin and Chip are talking all things local BBQ. They break down their recent Destination Q adventure to Bark’s BBQ and a few other must-visit spots around New England, sharing what stood out and what’s worth checking out. The conversation shifts to Super Bowl Sunday, where the guys talk about favorite game-day cooks, go-to BBQ dishes, and exactly what they’ll be making and eating while watching the big game. It’s a laid-back mix of local BBQ talk, road-trip eats, and Super Bowl food inspiration. #localfood #bbq #superbowl #gamedayfood #bbqpodcast

This week on the podcast, Vin and Bob sit down with the first competitors of the year to officially qualify for the BBQ World Cup Championship—and it all went down at the Slab O Rama BBQ Challenge. Fresh off their wins, AJ Garza of Gods Country BBQ (1st place) and Nate Benson & Brennon Nielson of Uncle Jessie's BBQ (2nd place) join the show to break down the competition, the pressure of cooking in a BBQ World Cup qualifier, and what it means to punch their ticket so early in the season. As the first official qualifying event of the ye...

This week, Vin and Chip step into dangerous territory — the kitchen. After watching a wave of viral omurice videos take over social media, they decide to try making the Japanese comfort-food classic themselves. Omurice looks simple: fried rice wrapped in a soft omelette and finished with ketchup. But as the internet has proven… it’s easy to mess up. Will their omurice turn out clean and smooth — or will this attempt completely fall apart? Press play and find out. 0:00 – Reacting to the Viral Omurice Trend 11:26 – Vin & Chip Attempt to Make Omurice #omurice #reaction #cooking #funny #podcast #challenge

This week, Vin and Chip lean fully into the Wise Guys mobster theme, breaking down the unforgettable role of meat, food, and old-school Italian eats in The Sopranos. From pork store staples to iconic dinner-table moments, they talk about why food was as important as any character in the series. The guys also deliver fresh updates on the BBQ World Cup. New details are slowly coming out about how the competition will be structured, and Vin and Chip share the latest intel they’ve uncovered so far. As more information becomes available, they’ll keep reporting it straight to the BBQ...

This week, we’re joined in the studio by our resident BBQ competitor Bob for an inside look at the competition BBQ world right now. Bob has his ear to the ground when it comes to BBQ competitions, and he’s breaking down what teams need to know heading into this season. Over the past year, Bob has launched a catering company that’s taken off fast—and he shares how that success is impacting his competition schedule and approach moving forward. We also revisit the buzz around the BBQ competition with the million-dollar grand prize. The World Cup BBQ competit...

In this week’s episode, Vin, Chip, and Tommy sit down to catch up, reflect, and talk BIG BBQ news. The crew recaps Vin’s recent Christmas Jingle Mingle party, looks back on everything 2025 brought their way, and shares some personal holiday traditions— including Tommy’s plans for a classic Italian Christmas. The conversation turns reflective as the guys reminisce on how Wise Guys BBQ got its start, how far it’s come, and where things are headed next, including plans for an upcoming BBQ safari. Then things heat up when the team dives into one of the biggest stories circulatin...

In this episode of the Wise Guys BBQ Podcast, Vin and Chip try something brand new — reaction videos — and they kick things off with one of the hottest BBQ trends on the internet right now: Tendernism. Tendernism is a term coined by Destination Smokehouse, a renowned BBQ restaurant known for serving unbelievably tender, fall-off-the-bone meats. Their oxtails, brisket, and ribs have gone viral for their perfect smoke rings, deep bark, and insanely juicy texture, earning them the bold title of “The Tendernism Capital of the World.” Vin and Chip watch Destination Smokehouse’s viral BBQ videos for the first time and give t...

Vin and Chip are back behind the mics with plenty to catch up on. Vin kicks things off by talking about his night at the Providence Performing Arts Center, where he took in a performance by the Boston Pops. From there, the conversation shifts back to the kitchen as the guys revisit the Fat Boy sandwich they cooked up in the last episode and break down what made it such a hit. The episode wraps with some holiday talk, including their annual Holiday Smoke party and a newer gathering—Jingle Mingle—that might just be turning into a full-blown Wise Guys...

What happens when the podcast crew gets hungry mid-episode? 🍽️ In this week’s episode, Vin and Chip take the podcast upstairs to the kitchen and turn it into a full-on cooking session. Chip brought the ingredients and walks us through how to make a sandwich he calls the “Fat Boy.” As the food comes together, the conversation keeps rolling — casual talk, laughs, and the kind of unscripted kitchen energy you only get when the mics stay hot and the stove turns on. This episode is part podcast, part kitchen hang, and all Wise Guys. If you like food talk, real conversations...

Vin is back from vacation and jumping right into the heat on this week’s episode of the Wise Guys BBQ Podcast with co-host Chip! Since Vin wasn’t able to share his thoughts on our Puerto Rico adventure last week, he finally breaks down his favorite spot from the trip and the dish that stood out to him the most. The conversation then turns to the next big Destination Q trip, and Vin finds himself torn between visiting Atlanta, Georgia or heading deep into Texas BBQ country. Things get even more interesting when Vin reveals he recently met the owne...

Join Chip, Tommy, and Tony as they break down our Puerto Rico BBQ adventure! From legendary BBQ joints to island-only flavors, the guys share all the highlights from our recent food-filled trip. We kick things off with La Estación—a beloved Puerto Rico BBQ restaurant known for its hospitality and incredible smoked dishes. Tommy shares a bit of the location’s history and what stood out the most during the visit. Next, Tony dives into his favorite stop: Up In Smoke, a must-try spot for anyone who loves bold flavors and island-inspired BBQ. Chip shouts out his top choice, El Mo...