Explore every episode of the podcast Butcher BBQ Podcast

I went into this with some scripted questions. The passion and love these two have for their product changed all that. They don't come from a competition back ground, rather from necessity. They built their own play book on launching the brand and still doing it the Orton way today. I know you will love hearing this story because I loved asking about it.

Back doing an interview. We talk with Glenn Drake, a brand ambassador for Butcher BBQ. I wanted to show everyone that our ambassadors are not all comp cooking teams. Glenn is a family man with a career while having a passion for grilling. His favorite thing to cook is dinosaur beef ribs. When he got to talking about them I was made of questions. I left nothing unturned so you will know how to cook them. Also he takes a jab at a friend of his that recently bought a flat top cooker.

My guest that was to be on, had an emergency so you get me chatting about the American Royal, ways I am hearing to use our chicken brine, stupid news, and recap of the contest we did following our prep on the last podcast.

This was fun documenting my week leading up to a comp. I get asked this so I thought I would just talk as if I was writing in my diary. We cover trimming meat, making injections, my comp trailer, and even where I messed up the end of the week.

I sit down with one of the hottest bbq cook teams on the circuit today, Curt Wallace with team Smoked and Furious. He has won 5 Grand Championships this year. He started cooking 2 seasons ago. Everyone can learn from how he approached the game of comp BBQ to help themself.

Nick Long is a friend of Butcher BBQ and one of our Brand Ambassadors. He has been cooking for a long time and approached cooking in a different way. He now host a YouTube channel so we dip our toe in what he does with that. Its not a long podcast weather was not making this easy for taping. So sit back and enjoy.

I open the show talking about a store I will be at his weekend. Then I dove into 3 great questions I get asked. I start off with our Brand Ambassador program, what it cost me and how would you get on it. 2nd question is what are the flavors and differences of the Bird Booster Injections. The final thing I talk about is when is the proper time to slice my steak or brisket.

It has been way to long since we did a podcast, now its time we get started again. This show we will talk about phosphates and what they do for BBQ cooking.

I go over my off season cooking for testing and a special summary of a test cook I did on a comp brisket. I will tell you my thoughts on the outcome and how I did the test so you can be a judge for yourself.

I talk with pitmaster Dan Jacobellis from Top Gun BBQ. Dan gets into why he chooses to do what he does for cooking. He is a 2nd generation Chef and instructor at a culinary institute. So Dan dives into BBQ while making sure texture, tenderness, and flavor are elements to remember his food.

First podcast in quite some time and no better person to talk with than Robby Royal. We talk about up coming classes, any winter season practice cooks that have went on, and just catch up on events.

In this podcast I get to chat with the Senior Brand Ambassador from the Jack Daniels Distillery. We talk about the the World Championship BBQ contest coming up and so much more the the distillery offers and has for you to visit all year.

In this episode I talk with a cook out of Florida that has done all his homework and is asking the next level questions. We also get into my thoughts on the way for test cooking.

I am honored to have Christopher on our show. He is a world renowned instrumentalist. That has played on many many records in his life time. His passion for BBQ is mirrors his passion for his music. We dive into the one cook that he just hasn't mastered. That is brisket cooked on a Weber kettle.

The first Cooks Corner was so well received and other cooks have asked for my thoughts on the way they cook. So here is the second one. I was honored to talk with Sam Dodson and answer some of his question on cooking.

We now sit down with Mark Bower and go over his contest cook. He sent me some pictures of his boxes and we go over his cooking process. This whole Cooks Corner has been a huge hit and if you want to be a part of these episodes. Just email me at ButcherBBQ@gmail.com and lets get to podcasting.

I had a listener, Mark Bower contact me and told me his favorite podcast to date we had done was one where I interviewed a first time KCBS cook. What that show was about is me giving my thoughts on his cook. Mark said he thought this was great for the back yard cook wanting to join in on comp cooking or a back yard division cooker trying to step up to the Pro division. Right off I asked him if he would like to do the same on a show. It has now sparked an idea of doing this monthly and just trying to teach and inspire more cooks to go cook.

I have the opportunity to talk shop with a guy that truly gives back to our bbq community. Then the both of us make a pledge to donate to the a worthy cause in the name of Bill Arnold. Just listening is all you have to do for this to happen. Tim explains how he acquired Blues Hog after starting Gateway Drum Smokers and how he was playing catch up learning the retail game we play.

Have you ever wanted to know the reason or thinking behind all those little displays around the cashier at your favorite store. Or even the displays that you bump into on a store isle. There's a good chance that Bob helped with making them. We cover how important it is to have all your steps correct when you start with a project destine for consumer purchase.

This week we dive deep into learning about B&B Charcoal. We talk with Ed Reilly a representative and brand ambassador to the grilling community. You can tell he knows his stuff and his knowledge on charcoal is great to listen to. hearing his passion on wanting people to choose the right product for the cook comes across while we talk.

Anytime you get the chance to talk with a 6 time World BBQ Champion, you do. I ask Mark about how he got started cooking, the building of his business now called Sweet Swine of Mine Distributing. All his involvement with many organizations and you can hear the passion and ownership in his voice with each question I ask. And so much more.

This is a very short and brief podcast with me talking about what has happened to our podcast. I also ask for your opinion on a few subjects. It's short but it does explain the "Where's Waldo" of our show.

Jody Harris is great steak cooker, bbq'er, person, inspirational speaker, inventor, business consultant, and so much more.We touch all this and so much more. Listen to the end where I figure out her non favorite food.

In this show Robby Royal from Rescue Smokers talk about his passions and what drives him to compete. I ask him about the week leading up to a GBA and KCBS event. He talks a bit about all the tv shows he was honored to be a part on. Then comes the fun stuff and the truth serum is injected. He floors me with one of his answers.

During this episode I get to talk with David Qualls. Pit Master of The American Dream BBQ Team, contest organizer, Certified BBQ judge, Board member from KCBS, and a private business owner. David and I go down memory lane form the early days of our cooking. We go in depth on a new contest he is organizing right here in Oklahoma.

Craig started a company called Texas Pepper Jelly and that got him into cooking. Yes, the jelly was before cooking. Then he went on to win The Houston Livestock Show and Rodeo. Where he won the brisket category and that put in finals where he won overall Grand Champion. As much as I have enjoyed talking with everyone that has been on here this will go down as one of my favorites.

Sean works with us making our labels for 90% of our products. Don't over look the importance of your products label is to the customer. This is your one and only way to talk to them off a shelf. Sean goes over everything you need to have in place while designing and before calling a print company.

John and I have a great conversation about his start in to comp cooking. He made some great friends during hi time cooking. Then he tells us all about the reasons this is so important to find that connection. This leads us into him telling us about flavors, that allowed him to open his own rub business. Then I bring up Arkassippi. This is his story to tell, so listen in.

Part 2 of this interview-We teamed up a few weeks back with BBQ Champs Academy to video and distribute our tell all competition bbq classes. Mike is the founder of this company and this interview tells about the history of them along with what you can expect when you sign up for our class.

We teamed up a few weeks back with BBQ Champs Academy to video and distribute our tell all competition bbq classes. Mike is the founder of this company and this interview tells about the history of them along with what you can expect when you sign up for our class.

I get asked all the time what is your process to get ready for a contest. How do you prep? So I decided to go over my steps. Also right after a contest when you’r looking over your score sheets, how to read them. Talking of this made me want to talk about what I look for and how I test cook also.

You can have the best spice, restaurant, or yarn spinning company. With out great guidance in marketing. It’s a long hard battle to get your product selling. Scott helped us with ours. He also tells a great story from him listening to his Dad, to present time where he is marketing the town where he lives now.

Everyone in the food world has been seeing the online photo contest that are popping up. I was asked by the BBQ Experience Group off FaceBook to be a judge for theirs. I start the show off talking with the moderator of the page about the page and why he ran the contest. Then in a second interview I talk to the winner of the contest.

I team up with a host from another podcast. Steve Ray from The Owls Nest BBQ Show. We question each other about our histories and what makes us do what we do for the BBQ world.

The experience that Donny and his wife Cindy bring to the BBQ more than exceeds his thousands of wins. It’s also how to be a pillar in the BBQ community. He has paid his dues being a road worrier, a restaurant owner, a class instructor, a board member, and even in the Oklahoma BBQ Hall of Fame.

Danielle and I talk about the contest from the past along with what she has done to make her name an icon in the business. Her personal work ethics have taken her on a grand journey and I don’t see it quitting.

This is a fun and entertaining talk. We dive off into what the differences are in KCBS and MBN. His passion in turning out championship cooking shows up in voice thru out this episode. Then we step up the game and ask him truth serum questions anyone would have a hard time answering.

With all of us staying at home and not being able to cook. Something we love doing at comps is most Friday nights. Cooks seem to always gather around a single site. We love to eat and talk, so I decided to try the talking part during a live Facebook and turn it into a podcast.

Candy is a long long time friend of mine and many cooks in the bbq world. We go over the different woods and the method of making pellets. Then I poke my nose in her personal life and ask about her giving back to bbq.

If you are thinking about opening up any retail store this is absolutely the best ever conversation we have ever done. Todd gives you real life lay it on the line talk about what it takes from you, to be an owner.