Explore every episode of the podcast The Black Smoke Barbecue Podcast

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

🔥 What happens when Chicago flavor meets Texas barbecue?

On this episode of The Black Smoke Barbecue Podcast, we welcome Shawn Ealy, better known as Shawn Blaze of Shawn Blaze Kitchen, for a powerful conversation about barbecue, entrepreneurship, faith, family, and the grind behind building a food business.

From grilling in the Midwest to making a name for himself in the Dallas–Fort Worth barbecue scene, Shawn Blaze has built a following with his signature smoked turkey legs, smoked oxtails, Creole shrimp mac and cheese, and Chicago-inspired jerk creations.

But his journey goes far beyond the food.

After a serious battle with COVID-19, Shawn gained a new perspective on life and discovered what he believes is his purpose: feeding God's children. That experience helped fuel his passion for cooking and inspired him to take his culinary journey to another level.

🔥 IN THIS EPISODE:

🍗 Chicago Flavor Meets Texas BBQ:How Shawn brought his Midwest roots to the Texas barbecue scene with smoked turkey legs, jerk chicken, brisket, and loaded mac and cheese.

💪🏾 Finding Purpose Through Adversity: How surviving COVID changed Shawn's outlook on life, faith, and pursuing his passion.

💰 The REAL Cost of Barbecue: Why great barbecue isn't cheap and why customers need to understand the time, labor, ingredients, and dedication behind every plate.

⏰ The Entrepreneurial Grind: The early mornings, long hours, and sacrifices involved in running a catering and pop-up food business.

📱 The Power of Social Media: How food reviews, customer recommendations, and viral posts can help small barbecue businesses reach new audiences.

🚚 What's Next for Shawn Blaze Kitchen: Food truck plans, bigger events, expanding catering opportunities, and Shawn's signature Blaze jerk aioli.

🏆 THE MAC AND CHEESE SHOWDOWN: Things get interesting when Shawn Blaze and Brandon start talking about going head-to-head in a mac and cheese cook-off! Who's really got the best Mac?

Whether you're a backyard pitmaster, barbecue entrepreneur, food lover, or somebody who appreciates a great success story, this episode delivers real conversations, plenty of laughs, and insight into the barbecue business.

🔥 CONNECT WITH SHAWN BLAZE KITCHEN

Facebook: Shawn Blaze Barbecue

Instagram: Shawn Blaze Kitchen

TikTok: @BlazeKitchenOne

Follow Shawn to find out where he'll be serving up his signature creations next!

🎙️ JOIN THE BLACK SMOKE FAMILY

👍 LIKE this video if you love great barbecue and real conversations.

💬 COMMENT BELOW: Are you choosing smoked turkey legs, smoked oxtails, or jerk chicken mac and cheese? And who would win a mac and cheese cook-off: Brandon or Shawn Blaze?

🔔 SUBSCRIBE to the Black Smoke Barbecue Podcast for conversations with pitmasters, chefs, entrepreneurs, and the people shaping barbecue culture.

🎧 Listen to the Black Smoke Barbecue Podcast wherever you get your podcasts.

🔥 Join us on Patreon for exclusive content, including **Black Smoke After Dark**, where the conversations get a little wilder and the laughs keep coming!

#BlackSmokeBarbecue #ShawnBlazeKitchen #BBQPodcast #TexasBBQ #Barbecue

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

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🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥The day we've been waiting for has arrived. 🇫🇷🔥Black Smoke Barbecue continues our journey through Saint-Martin for the 2025 Festival de la Gastronomie, and this time we're heading into the streets of Marigot for one of the biggest days of the entire festival — the Saint-Martin BBQ Competition.In Episode 1, we explored the Village de la Gastronomie, met some of the people behind the festival and watched massive dino beef ribs and brisket hit the smokers in preparation for BBQ day.Now it's time to see how it all comes together.Brandon heads down Rue de la République as competitors fire up their grills and smokers, cooking their way through multiple categories for a chance to be named the Best BBQ in Saint-Martin.But barbecue is only part of the story.Throughout the day, the streets of Marigot come alive with steelpan, Carnival dancers, music, food and the culture of Saint-Martin. We also sit down with the Texas judges as they share what they're looking for in the competition and introduce the island to another barbecue tradition.Then we head into the Village de la Gastronomie, where Texas barbecue meets the Caribbean. We're talking brisket, massive dino beef ribs and the flavors of Bludso's BBQ, before Brandon continues eating his way through Saint-Martin — including freshly grilled lobster along the Marigot waterfront.As the sun goes down, we return to Rue de la République. The smokers are still going, the streets are packed, the music is playing — and eventually it's time to find out who will take home the trophies and be crowned among the 2025 Saint-Martin BBQ Competition winners.From Texas barbecue to Caribbean open-fire cooking, from the competition pits to Carnival in the streets, Episode 2 is about more than who wins.It's about the food, the people and the culture behind the smoke.🔥 In this episode:Saint-Martin BBQ • BBQ Competition • Dino Beef Ribs • Brisket • Bludso's BBQ • Caribbean BBQ • Grilled Lobster • Carnival • Steelpan • Village de la Gastronomie • Rue de la République • Marigot • Festival de la Gastronomie • Island Culture🌎 BLACK SMOKE: SAINT-MARTIN — EPISODE 2If you haven't watched the first chapter, start with Episode 1 and follow our entire Saint-Martin journey.Subscribe to Black Smoke Barbecue for more stories from the people, places and traditions shaping barbecue culture.We tell the stories behind the smoke.Special thanks to our sponsors Exhibit Supply and Harder Charcoal for supporting Black Smoke and helping us bring this story from Saint-Martin to you.Festival de la Gastronomie • Saint-Martin 🇸🇽#BlackSmokeBarbecue #SaintMartin #BBQ #CaribbeanFood #FestivalDeLaGastronomie #SXMHarder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.👉 Use code BLACKSMOKE at checkout for a discount on your order!🌐 https://www.hardercharcoal.comExhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.🌐 https://www.exhibitsupply.com👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue📲 Connect With UsInstagram | https://www.instagram.com/blacksmokebarbecue/TikTok | https://www.tiktok.com/@blacksmokebarbecueFacebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

After six episodes, Stories From the Smoke: A Country Style Series comes to a close with the man who started it all — Art Fennell.

Black Smoke Media spent Country Style 2026 in Blenheim, South Carolina, documenting the pitmasters, personalities, food and community that have made this event something much bigger than a barbecue competition.

There was just one conversation we didn't get to have that weekend.

Art was a little busy running Country Style.

So Tee and Charlie sat down with Art after the event to look back at the 10th anniversary of Country Style, how it grew from a gathering of local grill masters into a community that reaches far beyond South Carolina, and what the future may hold.

Art also gets into a conversation that every barbecue lover can appreciate: competition barbecue, backyard barbecue, who gets to define the “standard” — and why everybody's barbecue came out of the backyard first.

But this conversation goes beyond barbecue.

Art shares what Country Style has meant to people who've turned to the event during some of the hardest moments in their lives, and why he believes what they've created has become bigger than any one person.

This is the final chapter of Stories From the Smoke: A Country Style Series.

🔥 In this episode:

• Art reflects on 10 years of Country Style

• How Country Style grew into a nationwide community

• The culture behind the cook-off

• Competition BBQ vs. backyard BBQ

• Why different styles of barbecue deserve a place at the table

• The future of Country Style

• What could change after the 10th anniversary

Thank you to everyone who welcomed Black Smoke Media into the Country Style family and everyone who followed this journey through all six episodes.

And special thanks to our sponsors, Exhibit Supply and Harder Charcoal, for supporting Black Smoke Media.

Subscribe for more stories about the people, places and culture behind barbecue.

BLACK SMOKE MEDIA

We tell the stories behind the smoke.

#CountryStyle #ArtFennell #BlackSmokeMedia #StoriesFromTheSmoke #BBQ #Barbecue #BBQCulture #SouthCarolinaBBQ

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

00:00 Introduction | Art Fennell & the Series Finale

01:24 Celebrating 10 Years of Country Style

03:14 How Country Style Became a BBQ Family

08:26 More Than Barbecue: Stories That Matter

15:02 Art's Country Style Podcast & the People

17:23 Sanctioned BBQ vs. Backyard BBQ

18:04 Art Fennell on KCBS & Barbecue Standards

19:59 Country Style Judging, Creativity & Tradition

21:48 The Growth and Future of Country Style

22:38 Big Changes Ahead: A New Location

24:33 Will Country Style Stay in Blenheim?

25:57 Where to Follow Art Fennell & Country Style

27:18 Closing Out Stories From the Smoke

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

Stories From the Smoke returns to the Country Style Cook-Off in Blenheim, South Carolina.

In Episode 5, “Keeping the Fire,” we sit down with Cordin Wood of Wood Family Q and Dr. Howard Conyers for two conversations connected by family, community, history and the traditions that continue to shape barbecue.

Cordin Wood takes us inside his first year competing at Country Style—from the preparation required to compete to developing new flavors and building Wood Family Q alongside his family. He also explains why the fellowship surrounding Country Style keeps bringing him back and why growth should never come at the expense of what makes the event special. 

Then Dr. Howard Conyers takes the conversation back generations. Conyers discusses the role Black communities played in preserving whole-animal and whole-hog barbecue traditions, historic trench cooking across the South, the people whose contributions have been overlooked, and why documenting that history matters—especially in an era when misinformation can spread quickly. 

For Conyers, Country Style represents something bigger than barbecue: fellowship, culture and community—a Southern family reunion built around the smoke. 

Stories From the Smoke | Episode 5: Keeping the Fire

Subscribe to Black Smoke Barbecue for more stories exploring the people, history and culture behind the smoke.

#BlackSmokeBarbecue #StoriesFromTheSmoke #BlackBBQ #BBQHistory #CountryStyleCookOff

00:00 Stories From the Smoke: Keeping the Fire

01:14 Cordin Wood: First Time at Country Style

02:18 Preparation Is Everything

03:10 Creating New BBQ Flavors

05:19 Building Wood Family Q as a Family

07:01 Why Country Style Keeps Him Coming Back

08:39 Growing Without Losing the Culture

09:10 What’s Next for Wood Family Q

12:01 Introducing Dr. Howard Conyers

13:14 Dr. Howard Conyers

14:30 The Black History of American Barbecue

15:15 Trench Barbecue Across the South

16:35 Preserving the Whole-Hog Tradition

18:49 The Gentrification of Barbecue

19:54 Country Style: Our Own Memphis in May

20:49 BBQ History in the Age of AI

21:45 Barbecue, Moonshine & the Stories Still Untold

23:25 Community, Ownership & Working Together

24:48 Country Style Is a Family Reunion

26:25 The Importance of Doing Your Due Diligence

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

Do you wash your meat before cooking it? And what exactly does “washing” meat even mean?

On this episode of the Black Smoke Barbecue Podcast, Brandon, Charlie, Tee and Alton  jump into one of the most persistent—and controversial—conversations in the kitchen: Should you wash or rinse meat before cooking?

We're talking chicken, pork chops, ribs, lamb, ground beef and even oxtails. The crew breaks down the difference between rinsing away bone dust or other particles and trying to “clean” meat of bacteria. We also get into vinegar and citrus washes, cross-contamination around the kitchen, faucet aerators, restaurant practices, ground-meat safety and cooking temperatures.

And yes… somehow we eventually get to people washing chicken with dish soap. 😂

Where do you stand?

Do you wash your meat—or take it straight from the package to prep?

Drop your answer in the comments. We already know this one is going to be interesting. 👀🔥

Subscribe to Black Smoke Media for more conversations about BBQ, food, culture and the people behind it.

0:00 Should You Wash Your Meat? | News Report

0:37 Welcome to Black Smoke Barbecue

1:51 The Great Meat-Washing Debate Begins

3:34 What Does “Washing Meat” Actually Mean?

4:41 Water, Vinegar, Citrus… and SOAP?!

6:03 Bone Dust on Pork Chops

7:45 Cleaning Chicken vs. “Cleaning” Bacteria

8:43 Bone Fragments on Lamb

9:24 Charlie Used to Rinse Ground Beef?!

12:33 Alton Joins the Meat-Washing Debate

13:42 How Rinsing Chicken Can Spread Bacteria

14:19 Charlie's Chicken-Tub Method 

16:04 How Your Faucet Aerator Spreads Water

18:16 Cross-Contamination Around the Kitchen

20:16 Cleaning and Disinfecting Your Kitchen

23:06 Vinegar & Lime: Does It Make Meat Taste Better?

24:46 The “Raw Dogged” Chicken Challenge 

25:06 Does Washing Oxtails Change the Flavor?

26:38 Are Vegetables More Dangerous? 

29:24 Why Ground Meat Requires Extra Care

30:18 Would You Eat a Medium Burger?

31:47 Pork Chops Don't Have to Be Sawdust

32:41 When Meat Smells Wrong, Don't Cook It

33:33 Cooking Temperatures: It's Not Just 165°F

35:10 Final Food-Safety Advice

36:04 Please Don't Wash Chicken With Dish Soap 

36:50 Black Smoke Barbecue | Closing

#BlackSmokeBarbecue #BBQ #FoodSafety #Barbecue #Cooking

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

What if better barbecue didn't have to be complicated?

James Beard Award-winning cookbook author and chef Noah Galuten joins the Black Smoke Barbecue Podcast to talk about his new cookbook, Grill Time, his approach to making grilling simpler and more approachable, and what he's learned cooking alongside barbecue legend Kevin Bludso.

Noah gets into some of the techniques and recipes behind Grill Time, including the surprising reason he puts mayonnaise on fish before grilling, miso butter corn, pit-smoked black cod, honey balsamic pork tenderloin, beer brats and his approach to making a better turkey burger. His mayo technique, for example, helps seasoning adhere, promotes browning and helps keep fish from sticking to the grill. 

We also go behind the scenes of Barbecue Smokeout, Noah's Tastemade series with Kevin Bludso, including how their hot-and-fast vs. low-and-slow cooking styles work together, what goes into filming those marathon BBQ cook days, and what's coming next for the show. Noah also breaks down one of his favorite cooks from the series: barbecued oxtail spaghetti vs. Kevin Bludso's smoked oxtails.

🎁 WIN A COPY OF NOAH GALUTEN'S GRILL TIME!

We're giving away TWO copies of Grill Time.

TO ENTER:

▶️ Watch this episode on YOUTUBE and leave your entry in the YOUTUBE COMMENTS ONLY.

Tell us one BBQ or grilling question you've always wanted answered.

For example:

“How do I get crispy skin on grilled chicken?”

“How do I keep fish from sticking to the grill?”

“How do I achieve better bark?”

⚠️ Comments made on Instagram, Facebook or TikTok DO NOT count as giveaway entries. Your entry must be posted in the comments of THIS YOUTUBE VIDEO.

📅 Entries close: September 10, 2026 at 11:59 PM ET

🏆 Winners announced: September 12, 2026 at 12:00 PM ET

🇺🇸 Open to the 48 contiguous U.S. states only

Grill Time is available now wherever books are sold.

CHAPTERS

00:00 Welcome to the Black Smoke Barbecue Podcast

01:05 Meet Noah Galuten and Grill Time

01:36 Making grilling simple and approachable

05:32 Why vegetarian grilling belongs in the book

06:47 The mayonnaise-on-fish grilling trick

08:55 Miso butter corn and grilled black cod

11:29 Honey balsamic pork tenderloin

12:36 Barbecue Smokeout and the Netflix pickup

15:16 Behind the scenes of a barbecue cooking show

18:24 Noah's favorite cook: barbecued oxtail spaghetti

20:12 Beer brats: grill first or poach first?

22:18 Turkey burgers, sprouts and a better patty

24:34 Grill Time giveaway, socials and book tour

26:41 New season updates and where to watch Barbecue Smokeout

28:20 Final giveaway reminder and sign-off

🔥 LIKE • COMMENT • SUBSCRIBE and join us for more conversations about BBQ, the people behind it, and the culture surrounding the smoke.

#NoahGaluten #KevinBludso #BBQ #GrillTime #BlackSmokeBarbecue

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

Every great barbecue event has a story... and Summer Royale is one worth sharing.

Join us as  @pitmastercheez   (Stan), Tyrone  @tyronemanning9686   T-Dub BBQ and the Black Smoke Barbecue Podcast discuss everything coming to the 4th Annual Summer Róyal in Dillon, South Carolina.

What started as a fundraiser for a classmate battling cancer has grown into one of the Southeast's most meaningful barbecue events—bringing together pitmasters, families and the community to support local cancer patients while celebrating whole hog barbecue, competition and fellowship.

In this episode you'll hear about:

🔥 Whole Hog Competition

🍗 Chicken Wing Shootout

🐖 Pitmaster Meet & Greet

🎁 Giveaways including a vehicle, TVs, premium car wash packages and more

🎓 The new Toni Graves Scholarship Initiative

❤️ Why giving back is the heart of Summer Royale

Whether you're a competition cook, backyard pitmaster, or simply love authentic barbecue culture, this is an event you won't want to miss.

📍 Summer Royale

City of Dillon Sports Complex

1201 Hwy 34

Dillon, South Carolina

📅 Labor Day Weekend 2026

Friday Night Meet, Greet & Eat (FREE)

Saturday Festival & Competition

🎟 Admission:

Adults: $20

Children (12 & under): $10

Military Discount Available

If you're unable to attend but would still like to support the mission, donation information is provided in the video.

🔥 Subscribe for more barbecue stories, pitmaster interviews, competitions and behind-the-scenes content from across America.

👍🏾 Like the video

💬 Leave a comment telling us your favorite barbecue festival.

🔔 Subscribe so you never miss another episode.

Donation Disclaimer

The Black Smoke Barbecue Podcast/Black Smoke Media does not collect or distribute donations for Summer Royale. Any donation information shown in this video is provided solely at the request of the event organizers. Please direct all donations and questions to Summer Royale using the payment methods and contact information displayed during the video.

00:00 Welcome to Dillon, South Carolina

00:22 Introducing the Summer Royale Special

01:31 What is Summer Royale?

03:00 The Mission Behind the Event

04:38 Why This Cause Matters

06:07 How People Can Donate

08:02 Why Summer Royale Feels Different

09:19 Giveaways, Cars & Community

10:56 Friday Night Pitmaster Meet & Greet

12:58 Friday Night Fish Fry

14:17 New Scholarship Initiative

17:21 Competition Categories & Teams

20:03 Event Details & Admission

21:04 Family Friendly Atmosphere

23:07 Why You Should Attend

24:39 Friday Meet, Greet & Eat

26:24 Community Before Competition

26:44 Final Invitation

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

STORIES FROM THE SMOKE | Chapter Four: When Barbecue Becomes A Mission

At Country Style Cookoff, barbecue is about much more than trophies.

It's about the people.

In Chapter 4 of our Stories From The Smoke series, we sit down with Tyrone Manning, better known as Da Rib King.

Tyrone's barbecue journey has taken him through years of competition, countless lessons, and plenty of losses along the way. But his biggest impact has never been measured by trophies.

From fundraising for classmates battling cancer to creating opportunities through scholarships and community events, Tyrone has built a legacy around using barbecue as a way to bring people together.

In this episode, we explore the story behind the crown, the passion behind the ribs, and why Country Style Cookoff represents something bigger than competition.

Welcome to Stories From The Smoke.

#bbq #barbecue #countrystylecookoff #pitmaster #datribking #bbqcommunity

🔥 Subscribe for the next chapter of Stories From the Smoke as we continue exploring the people, traditions, and culture that make barbecue more than just food.

Special Thanks:

Aerial footage courtesy of Stanley Parker | True North Aerial Imaging for capturing stunning aerial perspectives of the 2026 Country Style Cook Off.

Follow True North Aerial Imaging:

https://www.youtube.com/@UCyTWwBglbPrc8my-oICiVTA 

Special Thanks

Special thanks to  @KuttDifferent   for allowing us to use B-roll footage in this episode.

🎥 Original Video: https://youtu.be/yc94NtcJJ94?si=g6wI2M3IF1pKHAjH

📺 Subscribe to Kutt Different: https://www.youtube.com/@KuttDifferent

We appreciate your support and are grateful to be able to showcase your work.

#CountryStyleCookoff #StoriesFromTheSmoke #BlackSmokeBBQ #PitmasterCheez #CJsBBQ #Barbecue #LiveFire #BBQCulture #SouthernBBQ

Chapters

0:00 — Meet the Rib King

1:36 — Six years at the Country Style Cook-Off

2:08 — Competing, trash talk, and giving back

3:21 — Advice for first-time pitmasters

4:30 — The future of the event

5:34 — How the Rib King name began

7:08 — Fundraisers, giveaways, and a new scholarship

8:12 — What losing has taught him

9:49 — The community of pitmasters

10:19 — Why barbecue brings people together

11:21 — Promoting the barbecue community

12:22 — Closing thoughts and sign-off

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

STORIES FROM THE SMOKE | Chapter Three: The Voices of Barbecue

What makes the Country Style Cookoff different from every other barbecue event?

It's the people.

In Chapter Three of our Stories From the Smoke series, we meet two unforgettable personalities who represent two very different sides of barbecue culture.

First, we catch up with Bruce "Boo" Yeomans—a Navy veteran, pitmaster, food truck owner, and one of the leaders helping preserve the history and legacy of Black barbecue.

Then we sit down with the one and only Alfred "Spoonfed" McDonald. Known throughout the barbecue world for his legendary trash talk, Spoonfed delivers laughs, stories, competition wisdom, and a reminder that barbecue is about far more than trophies.

From smoke-filled cook sites to unforgettable conversations, this episode captures the personalities that make Country Style Cookoff one of the most unique barbecue events in America.

Hosted by Art Fennell  @OriginalChannel06    the 10th Anniversary Country Style Cookoff serves as the backdrop for a weekend filled with smoke, fellowship, and unforgettable stories.

This isn’t just another barbecue competition.

These are the stories behind the smoke.

🔥 Subscribe for the next chapter of Stories From the Smoke as we continue exploring the people, traditions, and culture that make barbecue more than just food.

Special Thanks:

Aerial footage courtesy of Stanley Parker | True North Aerial Imaging for capturing stunning aerial perspectives of the 2026 Country Style Cook Off.

Follow True North Aerial Imaging:

https://www.youtube.com/@UCyTWwBglbPrc8my-oICiVTA 

🔥 Subscribe for more Stories From the Smoke.

🎥 Produced by Black Smoke Media.

#bbq #barbecue #countrystylecookoff #pitmaster #wholehog #fooddocumentary #southernbbq #CountryStyleCookoff #StoriesFromTheSmoke #BlackSmokeBBQ #Barbecue #LiveFire #BBQCulture

Chapters

00:00 Introduction to SpoonFed and the barbecue culture

00:19 The story behind the name SpoonFed

02:21 SpoonFed's role in Southern barbecue culture

03:46 Barbecue competition experiences and first-time moments

05:52 The importance of love and passion in barbecue

07:45 Trash talk and competition mindset

09:30 Who is SpoonFed's biggest rival in trash talk

11:05 Advice for aspiring pitmasters

12:38 Favorite proteins and cooking preferences

14:43 Challenges and magic tricks in barbecue

17:33 Why the Country Style Cook-Off is unmatched

19:24 Opinions on pellet grills and traditional methods

20:55 Closing thoughts and the spirit of barbecue

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

STORIES FROM THE SMOKE | Chapter Two: Where the Smoke Comes Alive

Country Style Cookoff 2026 in Blenheim, South Carolina brings together pitmasters, families, and barbecue lovers from across the country for a celebration of food, culture, and community.

In Chapter Two of Stories From the Smoke, we go beyond the competition and spend time with the people who make Country Style special.

We first catch up with Chris Joyner of CJ's BBQ and More  @cjsbbqmorellc1464   whose larger-than-life personality, legendary Frytanic fish fryer, and passion for serving others have made him one of the event’s most recognizable figures.

From there, we sit down with Stan “Pitmaster Cheez” Battle  @pitmastercheez   for an honest conversation about entrepreneurship, barbecue culture, competition, and what it really takes to build a career around live fire.

Hosted by Art Fennell  @OriginalChannel06   the 10th Anniversary Country Style Cookoff serves as the backdrop for a weekend filled with smoke, fellowship, and unforgettable stories.

This isn’t just another barbecue competition.

These are the stories behind the smoke.

🔥 Subscribe for the next chapter of Stories From the Smoke as we continue exploring the people, traditions, and culture that make barbecue more than just food.

Special Thanks:

Aerial footage courtesy of Stanley Parker | True North Aerial Imaging for capturing stunning aerial perspectives of the 2026 Country Style Cook Off.

Follow True North Aerial Imaging:

https://www.youtube.com/@UCyTWwBglbPrc8my-oICiVTA 

#CountryStyleCookoff #StoriesFromTheSmoke #BlackSmokeBBQ #PitmasterCheez #CJsBBQ #Barbecue #LiveFire #BBQCulture #SouthernBBQ

Chapters

00:00 Introduction to the Black Smoke Barbecue Podcast and the event

02:22 Growth of the event and competition highlights

04:18 Live from the event with CJ's BBQ and More

05:22 Interview with Pitmaster Cheez and his journey

06:14 The evolution of barbecue and its gentrification

10:53 Why everyone should experience Country Style BBQ

11:55 Reflections on the Juneteenth fish fry

12:40 The significance of barbecue as a cultural holiday

13:24 Pitmaster Cheez on his brand and social media

14:06 Closing remarks and encouragement to follow the podcast

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

🔥 STORIES FROM THE SMOKE | Chapter One: Daryl "Sweetie" Walker

There's something special happening in barbecue—and it's bigger than what's happening on the grill.

Welcome to Stories From the Smoke, a new documentary series from The Black Smoke Barbecue Podcast that goes beyond the food to tell the stories of the people preserving, shaping, and advancing Black barbecue culture.

For our first chapter, Charlie and Tee traveled to Blenheim, South Carolina, for the Country Style Cookoff 2026, hosted by Art Fennell of @OriginalChannel06   While many came to capture the sights, sounds, and incredible food, we set out to capture something different—the conversations.

In this episode, we sit down with World Champion Pitmaster Daryl "Sweetie" Walker of Sweetie's BBQ  @darylwalkersweetiesbarbq1707   an honest discussion about competition barbecue, faith, perseverance, mentorship, and what it means to represent Black pitmasters on some of the biggest stages in barbecue.

From his early memories around the family grill to competing across the country, Daryl shares the experiences, challenges, and mindset that have made him one of the most respected names in the sport today.

This is more than an interview.

This is the first chapter in a documentary series exploring the stories, traditions, and legacy of Black barbecue.

In this episode:

🔥 Daryl's journey from backyard barbecue to World Champion

🔥 Competition BBQ and the pursuit of excellence

🔥 Faith, perseverance, and overcoming adversity

🔥 Mentoring the next generation of pitmasters

🔥 Why the Country Style Cookoff has become a celebration of community and culture

Stories From the Smoke

A documentary series exploring the stories, traditions, and legacy of Black barbecue.

New chapters coming throughout the summer.

🎙️ The Black Smoke Barbecue Podcast

Hosted by Charlie and Tee

#CountryStyleCookoff #BlackSmokeBBQ #DarylWalker #SweetiesBBQ #CompetitionBBQ #Barbecue #Pitmaster #BBQCulture #BlackBarbecue #BBQPodcast #StoriesFromTheSmoke #bbq 

00:00 Cinematic Opening

01:10 Meet World Champion Daryl Walker

03:20 Why Country Style Cookoff Is Different

06:05 Competition BBQ & Helping Others Win

08:40 Facing Challenges With Faith

13:30 Carrying the Torch for Black Pitmasters

17:10 Advice for the Next Generation

19:20 What's Next for Sweetie's BBQ

20:15 Final Thoughts

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

🔥 Episode 99 – Tony McNeill Jr. (T Nasty's BBQ)

What separates a backyard cook from someone who truly understands barbecue?

In this episode of The Black Smoke Barbecue Podcast, Brandon, T-Dubb, Alton, Charlie, and special guest Tony McNeill Jr. of  @tnasty7711  BBQ dive into the details that most people never think about when it comes to barbecue.

From airflow and pit design to fire management, custom smoker builds, reverse flow cookers, Texas barbecue influences, and the skills required to master live-fire cooking, Tony shares decades of hard-earned knowledge and experience.

The conversation explores why understanding your pit matters, how fire behaves inside different smokers, what makes certain cookers perform better than others, and why mastering the fundamentals is still the foundation of great barbecue.

Topics include:

🔥 Fire management and live-fire cooking

🔥 Building custom offset smokers

🔥 Reverse flow smoker pros and cons

🔥 Airflow, heat movement, and pit design

🔥 Texas barbecue influences

🔥 Country Style Cookoff culture

🔥 What it means to be a pitmaster

🔥 Learning through experience and repetition

🔥 Supporting the barbecue community

Whether you're cooking on an offset, kettle, drum, gravity-fed cooker, or pellet grill, this episode is packed with barbecue knowledge that can help improve your craft.

👇 Join the conversation:

What's the most important barbecue skill you've learned?

🎙️ Subscribe to The Black Smoke Barbecue Podcast

📺 Watch our full episode playlist:

https://www.youtube.com/playlist?list=PL-o5Ge4Yk6JPytAP5Tx-wnChlU4rcZ6-l

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

What does it really mean to be a Pitmaster?

In this episode of The Black Smoke Barbecue Podcast, Darren Carter of  @CartersBBQ216   the crew to tackle one of the most debated topics in barbecue today: the overuse of the title "Pitmaster."

With social media making barbecue more popular than ever, many backyard cooks, influencers, and content creators are quick to claim the title. But Darren argues that mastering fire, understanding the craft, respecting the history, and putting in years of work are what truly separate a barbecue cook from a Pitmaster.

The conversation dives into:

🔥 Fire management and live-fire cooking

🔥 Pellet grills vs traditional barbecue methods

🔥 Social media influence in barbecue

🔥 Why experience matters

🔥 The difference between convenience and craftsmanship

🔥 Respecting barbecue's history and traditions

🔥 Why everybody isn't a Pitmaster

Whether you cook on an offset, kettle, drum, gravity-fed cooker, pellet grill, or open fire, this episode will definitely make you think.

👇🏾 Join the conversation in the comments:

What do YOU think makes someone a Pitmaster?

0:00 Intro & B-Roll

1:30 Welcome Back Darren Carter

2:35 Why Everybody Calls Themselves a Pitmaster

3:23 Darren's Definition of a True Pitmaster

5:16 Fire, Meat & Barbecue Fundamentals

7:33 "We Are Not The Same" – The Traeger Story

8:02 Social Media, Influencers & BBQ Credentials

10:13 Why Darren Calls Himself a Barbecue Cook

11:25 Everybody Wants To Be a Chef Too

12:33 Pellet Grills and the Pitmaster Debate

14:54 Respecting the Craft

16:06 What Actually Makes Someone a Pitmaster?

18:19 Fire Management 101

20:12 Learning The Basics Before Technology

21:04 Meeting People Where They Are

23:51 BBQ Gadgets, Meat Probes & Convenience

25:13 Everybody Wants The Title, Not The Work

26:17 Instant Gratification Culture

27:11 Social Currency & BBQ Fame

29:29 Why Credentials Matter

31:44 Final Thoughts

33:35 Dry Brining, Boiled Ribs & Outro

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

🔥 From Mississippi roots to California smoke, this episode is packed with barbecue knowledge, hustle, and heart.

On this episode of the The Black Smoke Barbecue Podcast, we sit down with Kris Austin of A&M BBQ and  @SmokingWithAustin   to talk about his journey from backyard cooking and football to becoming one of California wine country’s most respected pitmasters.

Kris breaks down:

🔥 Building A&M BBQ from the ground up

🔥 Learning barbecue through YouTube and trial & error

🔥 Sausage making and the Bill Dumas influence

🔥 Texas-style brisket trimming techniques

🔥 Running a BBQ business with limited space and maximum passion

🔥 Wine country barbecue culture in Sonoma County

🔥 Why turkey might actually be his sleeper hit

🔥 The realities of pricing barbecue and protecting quality

This episode is full of gems for backyard cooks, aspiring pitmasters, food entrepreneurs, and anyone who loves authentic barbecue culture.

Make sure you LIKE, COMMENT, and SUBSCRIBE for more episodes featuring the people shaping barbecue culture across the country.

Follow Kris Austin & A&M BBQ:

📸 Instagram: @ambbqllc

📺 YouTube:  @SmokingWithAustin  

🎧 Listen to the podcast everywhere:

Spotify | Apple Podcasts | YouTube | Patreon

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

#BBQPodcast #TexasBBQ #CaliforniaBBQ #Brisket #OffsetSmoker #Pitmaster #Barbecue #LiveFireCooking #SmokingWithAustin #AandMBBQ #BlackSmokeBBQ #BBQCulture #FoodPodcast #BBQLife #SonomaCounty #food #foodie

Barbecue is supposed to bring people together.

In this episode of The Black Smoke Barbecue Podcast, we discuss the recent controversy surrounding a competition BBQ incident that led to a permanent IBCA ban after allegations of racist language, threats, and unsportsmanlike conduct surfaced publicly.

Joining us is competition pitmaster Steve Strong of Big Wally’s BBQ as we talk about:

🔥 Racism and bigotry in barbecue

🔥 The culture of competition BBQ

🔥 How sanctioning bodies should respond

🔥 Why accountability matters

🔥 Daryl Walker’s reputation in the BBQ community

🔥 Letting the food speak for itself

This isn’t drama for clicks.

This is a real conversation about respect, inclusion, and protecting the culture of barbecue for everyone.

🎙️ Featuring:

Brandon ( @BKCCooks  )

T-Dubb BBQ ( @TDubb-BBQ  )

Steve Strong ( @BigWallysBarbecue  )

👇 What are your thoughts?

Do organizations like IBCA need to take stronger stances moving forward?

#BlackSmokeBarbecuePodcast #BBQPodcast #CompetitionBBQ #BarbecueCulture #IBCA #BBQCommunity #TexasBBQ #Pitmaster #BarbecueLife #LiveFireCooking #BBQLife #BlackBBQ #SmokingMeat #BBQTalk #FoodCulture

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

FIRE. SMOKE. COMMUNITY. 🔥

Episode 7 of our Open Fire MeatUp series brings together two legends of barbecue content creation — Malcolm Reed of  @howtobbqright   and Heath Riles of  @HeathRilesBBQ   — live from Hondo, Texas at the unforgettable Open Fire MeatUp hosted by Al Frugoni.

In this final episode of the series, we sit down with two of the most respected voices in barbecue to talk about:

🔥 Why Open Fire MeatUp may be the best barbecue event in the world

🔥 The future of live-fire cooking and barbecue culture

🔥 Content creation, podcasts, and building brands in barbecue

🔥 The importance of community and sharing knowledge

🔥 Favorite bites from the event including porchetta, smoked moose, ribs, tacos, and more

🔥 What barbecue means beyond the food

Malcolm Reed reflects on the journey from filming in the “yellow kitchen days” to building one of the most influential barbecue platforms on YouTube, while Heath Riles talks about growing a global barbecue brand from a small town into stores and kitchens around the world.

This episode is the perfect finale to the Open Fire MeatUp series because it connects every style of barbecue — competition, backyard, live-fire, traditional, and content-driven cooking — all around one thing: cooking over fire.

A huge thank you to everyone who helped make this series possible.

Special thanks to:

🔥 Exhibit Supply

🔥 Harder Charcoal

🔥 Open Fire MeatUp

🔥 Every pitmaster, creator, and fire cook who shared their story with us

🎥 Subscribe to the Black Smoke Barbecue Podcast for more interviews, barbecue culture, live-fire cooking, and behind-the-scenes stories from around the world of BBQ.

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

Episode 6 of the Open Fire MeatUp series is bigger than BBQ.

We sat down with Thyron Mathews of  @ThyronMathewsBBQ  in  Hondo, Texas—and what started as a conversation about food turned into something much deeper.

From humble beginnings—traveling to Florida to Iowa—to building a BBQ brand, landing on national TV shows like BBQ Brawl, and betting his life savings on his sauce and rub line… Thyron’s story is built on faith, resilience, and sacrifice.

But what really stood out?

👉 The role of family

👉 The support of his wife—his “secret weapon”

👉 His relationship with his son Dallas

👉 And the reality of what it really takes to chase this dream

Meanwhile, at the MeatUp, Thyron brought traditional BBQ to a space filled with open-fire and global cooking styles—proving that no matter how you cook…

The heart of BBQ is the same.

🔥 In this episode:

Smokehouse burgers with chimichurri aioli

Perloo rice and Southern flavors

Behind-the-scenes of BBQ competitions & TV

The truth about starting a BBQ business

Why there is no Plan B

This isn’t just about food.

This is about purpose.

🔥 Subscribe for more from the Open Fire MeatUp series

🎧 Listen to The Black Smoke Barbecue Podcast everywhere

📲 Follow for BBQ stories, recipes, and behind-the-scenes

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

The debate isn’t over… it just got louder.

After the reaction to our last episode, we HAD to revisit the 3-2-1 ribs method—and this time we brought in Daryl Smith of Bad Beast Barbecue to help break it all down.

From backyard cooks to seasoned pitmasters, everybody has an opinion… but here’s the real question:

👉 Is 3-2-1 actually the best way to cook ribs… or just the most popular?

👉 And at what point do ribs stop being BBQ?

We dive into:

🔥 The truth about 3-2-1 ribs

🔥 Why cook time depends on your smoker, fuel, and experience

🔥 The difference between BBQ ribs vs “BBQ-flavored” ribs

🔥 Parboiling, oven-finishing, and restaurant shortcuts

🔥 Why people get so emotional about their method (hint: it’s deeper than food)

Bottom line:

There’s more than one way to cook ribs… but not every way is barbecue.

Chapters

00:00 Introduction to the 321 Ribs Controversy

03:14 Diverse Cooking Techniques and Preferences

05:53 Addressing Viewer Reactions and Comments

09:05 The Nature of Barbecue: Definitions and Techniques

12:00 Parboiling Ribs: A Culinary Debate

15:00 Culinary Standards and Personal Preferences

17:02 Nostalgia and Convenience in Cooking

18:02 Rib Cooking Techniques and Controversies

18:57 The Restaurant Barbecue Experience

21:59 Expectations vs. Reality in Dining

24:56 Defining Barbecue: Tradition vs. Innovation

27:59 Culinary Memories and Personal Connections

💬 Join the conversation:

Drop a comment and let us know—

Are you team 3-2-1, hot & fast, or something else?

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

This lively panel discussion tackles the controversial 3-2-1 ribs method, exploring its origins, effectiveness, and misconceptions. Brandon, Charlie, Tee and Alton share their insights, experiences, and opinions on barbecue techniques, emphasizing the importance of understanding different methods and encouraging beginners to find their own style.

Chapters

00:00 Introduction to 321 Ribs and Controversy

02:32 Exploring the 321 Method: Pros and Cons

05:06 The Debate on Dry Brining

08:12 Grilling vs. Barbecuing: Defining the Terms

10:44 Innovative Cooking Techniques in Barbecue

14:04 The Great Barbecue Debate

15:34 Inclusive Cooking: Grilling vs. Barbecue

17:08 Learning the Art of Barbecue

18:55 The 321 Ribs Controversy

24:17 Cooking Techniques and Personal Preferences

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.👉 Use code BLACKSMOKE at checkout for a discount on your order!🌐 https://www.hardercharcoal.comExhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.🌐 https://www.exhibitsupply.com👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue📲 Connect With UsInstagram | https://www.instagram.com/blacksmokebarbecue/TikTok | https://www.tiktok.com/@blacksmokebarbecueFacebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

In this episode, we sit down with pit master Derese Tabor from Cisco's Kid to explore her journey in barbecue, her signature dishes like pineapple blue cheese sauce, and her insights on barbecue techniques, industry challenges, and future plans.

Chapters

00:00 Introduction to Black Smoke Barbecue Podcast

02:58 The Journey of a Pit Master: Derese Tabor

05:57 The Art of Seasoning and Cooking Techniques

08:55 Creating Unique Flavors: The Pineapple Blue Cheese

11:54 Understanding Tennessee Barbecue

14:39 Challenges in a Male-Dominated Industry

17:48 Family and Favorite Dishes

20:30 The Importance of Cooking Techniques

23:28 Social Media Trends in Barbecue

26:33 Final Thoughts on Barbecue Craftsmanship

28:39 Social Media's Impact on Barbecue Expectations

30:01 Common Mistakes in Barbecue

32:11 Understanding Barbecue Pricing

34:13 Barbecue as a Luxury Item

38:41 Future Aspirations and Projects

42:31 New Sauce and Rub Developments

43:53 The Importance of Family Support

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥🎬 A Cinematic BBQ Documentary Series by The Black Smoke Barbecue PodcastEpisode 5 of our Open Fire MeatUp series shifts the focus from the flames to the people building the movement behind them.From grill manufacturers and pork producers to YouTubers, restaurant owners, and live-fire storytellers — this episode highlights the creators and craftsmen shaping modern barbecue culture.Brandon (@bkccooks) and Alton (@thedawgfathasbbq) sit down with the innovators, vendors, and voices who helped make Open Fire MeatUp 2025 in Hondo, Texas, more than just an event — but a gathering of industry leaders and passionate creators.🔥 In this episode, we feature:Jeffrey De Ponte — Exhibit SupplyThe team behind the mobile podcast studio that powered our on-site interviews. Exhibit Supply also supported Open Fire MeatUp with vendor canopies and event signage across the grounds — helping create the infrastructure that brought everything together.Jed Strange — Gather GrillsA deep dive into the philosophy and craftsmanship behind Gather Grills — heavy-duty live-fire equipment designed to bring people together around the flame. We talk build quality, design, and why gathering is just as important as grilling.Butter Knife ShawtyPitmaster, restaurateur, and artist. We talk about his new restaurant, what his team was cooking in Hondo, and new music on the way — blending barbecue, business, and creative expression.Al Lunacy — Al Lunacy Q’ingA conversation on food content creation, and the differences between YouTube and Instagram in today’s barbecue media landscape.Nissa & Abigail Beeler — Beeler’s Pure PorkTwo sisters representing generations of family pork farming. We discuss heritage pork, responsible farming practices, and the hogs they provided for Open Fire MeatUp 2025.Marcus Hunnicutt — Hunnicutt’s BBQContent creator and brand collaborator stepping further into live-fire cooking and expanding his reach in the barbecue space.Oli_Be_EatinRestaurant owner and food reviewer sharing insight into barbecue culture, restaurant life, and creating content that connects with real audiences.This episode captures something bigger than cooking.It’s about:🔥 Craft🔥 Infrastructure🔥 Media🔥 Agriculture🔥 CommunityOpen Fire MeatUp isn’t just fueled by charcoal — it’s built by people.📅 This is Episode 5 of our multi-part documentary series filmed on the ground in Hondo, Texas.More episodes are still to come.👇 Join the conversation:• Who do you want to see more of in the live-fire space?• Are you a builder, a creator, or both?• What role do vendors and makers play in growing barbecue culture?More fire. More stories. More smoke.🔥 The Open Fire story continues.Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.👉 Use code BLACKSMOKE at checkout for a discount on your order!🌐 https://www.hardercharcoal.comExhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.🌐 https://www.exhibitsupply.com👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue📲 Connect With UsInstagram | https://www.instagram.com/blacksmokebarbecue/TikTok | https://www.tiktok.com/@blacksmokebarbecueFacebook | https://www.facebook.com/blacksmokebarbecue

In this episode of the Backyard Pitmasters podcast, Charlie and Tee discuss the impact of weather on cooking, share tips for choosing the right grill for weeknight meals, and review the Wood Family Premium Barbecue Blend rub. They also share their latest cooking experiences, emphasizing the importance of seasoning and cooking techniques. The conversation highlights the joy of barbecuing and the community built around it.

Chapters

00:00 Weather Talk and Its Impact on Cooking

06:52 Choosing the Right Grill for Weeknight Cooks

20:37 Reviewing a New Barbecue Rub

30:43 The Art of Seasoning and Rubs

38:55 Breaking Down Recent Cooks

54:55 Evaluating Products and Seasonings

In this episode of the Black Smoke Barbecue Podcast,  Brandon Charlie and Tee and are joined by special guest Keenan Alforque for a lively conversation that bridges the gap between traditional barbecue and creative culinary fusion. Keenan opens up about his journey, discussing how he blends various cultural influences to create unique flavor profiles and why developing your own rubs is a game-changer for home cooks.

The crew dives deep into the technical side of the pit, debating the challenges of offset cooking and breaking the stigma around a practical secret: finishing your barbecue in the oven. Beyond the food, Keenan shares the emotional reality of losing and rebuilding a social media presence from scratch, offering valuable insights for creators. From adventurous snack reviews to the importance of documenting family memories in the kitchen, this episode is packed with humor, heart, and actionable advice.

Key Takeaways:

• Culture Meets Creativity: How blending different cultural influences can elevate traditional BBQ recipes.
• The Oven Debate: Why "real" barbecue can be finished in the oven without shame to save time and resources.
• Mastering the Craft: The role of trial and error in refining techniques and the specific challenges of offset smokers.
• The Social Media Grind: The emotional toll and resilience required to rebuild a digital presence after a setback.
• Flavor Profiles: Tips on developing unique rubs and using versatile ingredients to enhance your cooking.

• Community & Family: How sharing food fosters connection and the importance of documenting these moments for the future.

Chapters

00:00 Introduction and Light Banter

02:56 Seasonal Cooking and Weather Changes

05:42 Introducing Kenan Alforque

08:00 The Roots of Barbecue Passion

10:57 Cultural Influences in Cooking

13:45 Trial and Error in Barbecue Mastery

16:33 Exploring Ethnic Flavors and Dishes

19:37 Creating Unique Rubs and Seasonings

24:04 Adventurous Eating and Culinary Exploration

29:50 The Journey of Snack Reviews

34:10 Barbecue Techniques and Cooking Methods

41:21 Culinary Fusion: Blending Cultures in Cooking

42:49 Creative Culinary Innovations

44:02 Overcoming Adversity in Social Media

47:38 Father-Son Cooking Bonds

53:55 Lightning Round: Quickfire Questions

56:37 Future Aspirations and Collaborations

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

🎬 A Cinematic BBQ Documentary Series by The Black Smoke Barbecue Podcast

Episode 4 of our Open Fire MeatUp series is pure fire, flavor, and culture — a celebration of competition, tradition, and community cooking on a massive scale.

Filmed on the ground in Hondo, Texas, this episode captures some of the most high-energy moments of the weekend, from a fiery wing showdown to hands-on cultural cooking demonstrations and one of the most impressive whole-animal cooks of the entire event.

Brandon (@bkccooks) and Alton (@thedawgfathasbbq) take you through the action as the Open Fire story continues to unfold.

🔥 In this episode, you’ll experience:

🍗 Melinda’s Wing Battle 2025

A full-throttle wing competition featuring some of the most creative cooks in the game:

Chuck Matto of @ChucksFlavorTrain

Maciek Zurawski of @GrillinWithDad

Mel Chmilar Jr. of @DarkSideoftheGrill

Kevin Ortega of @KO.BBQ (returning winner)

Chris Binotto of @Chef_Binotto

Sunny Lynn Moody of @SunnyLynn_GrilledFit / @MoodSwingBBQ

Big flavors, bold techniques, and serious heat — all cooked live over fire.

🌮 Authentic Taco & Salsa Demonstration

A masterclass led by Alejandro Gutiérrez of @AlejandroSoyParrilleroMX, one of the most respected live-fire cooks in Mexico.

Alejandro breaks down:

Traditional taco preparation

Fresh salsa building from the ground up

Cooking with cabrito and whole ingredients

Why simplicity, fire, and respect for ingredients matter

This segment highlights the deep cultural roots that make open-fire cooking universal.

🔥 Argentine-Style Whole Steer Cook

A massive, show-stopping whole steer cook led by Javi Mejía of @BigJavs_BBQ, prepared in traditional Argentine asado style.

This is live-fire cooking at its highest level — patience, precision, and premium beef cooked low and slow over open flame.

This episode is about more than food.

It’s about fire as a shared language, tradition passed hand-to-hand, and the joy of cooking together in the open air.

📅 The Open Fire Series Continues

This is Episode 4 of a multi-part cinematic documentary filmed at Open Fire MeatUp 2025.

More episodes are coming — featuring more pitmasters, cooks, cultures, and unforgettable moments from Hondo.

👇 Join the conversation:

• Which cook or demo stood out to you most?

• Wings, tacos, or whole animal — what’s your fire preference?

• Who should we feature next?

More fire. More flavor. More stories.

🔥 Stay tuned — the Open Fire story continues.

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉🏽 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

🔥 FIRE, FLAVOR & GOOD VIBES 🔥

Episode 3 — Open Fire MeatUp | Hondo, Texas

Episode 3 of our Open Fire MeatUp series shifts the energy — lighter, louder, and full of personality — while still rooted in the fire and culture that brought us to Hondo.

Brandon and Alton sit down with Erica Roby Blaire, the charismatic MC and host of Open Fire MeatUp, to talk about what it takes to guide one of the most dynamic live-fire events in the country. From commanding the crowd to connecting pitmasters and guests, Erica brings humor, warmth, and real joy to the fire — and it shows in every moment of this conversation.

We also catch up with Randy Pauly, award-winning pitmaster, founder of Holy Cow Cookers, and Head Pitmaster for Buc-ee’s. With over three decades of competition experience — including 31 years cooking at the Houston Livestock Show & Rodeo — Randy breaks down:

• What makes barbecue community different from competition

• Why details matter, whether you’re cooking for judges or the public

• How pit and cooker design has evolved into a science

• Why making memories comes before trophies

• And why getting kids involved in fire and food is how the culture survives

Threaded throughout the episode is cinematic B-roll from the grounds of Open Fire MeatUp — live-fire cooks, custom pits, smoke rolling, laughter in the crowd, and that unmistakable Texas energy that makes this event unlike any other.

This episode captures what Open Fire is really about:

🔥 Fire

🔥 Flavor

🔥 People

🔥 And good vibes all around

And this is just one chapter.

📆 The Open Fire MeatUp series continues nightly — with more interviews, more cooks, and more stories dropping as we roll toward the finale.

🎥 Filmed on location in Hondo

🔥 Presented by The Black Smoke Barbecue Podcast

🎤 On-site hosts: Brandon Carpenter & Alton Matthews

Drop a comment and let us know:

👉 Which pit or cook caught your eye in this episode?

👉 Who do you want to hear from next in the series?

More fire coming.

Stay smoky. 🔥🔥🔥

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

🔥 WHY WE COOK BY FIRE | Open Fire MeatUp 2025 – Episode 2 🔥

🎬 A Cinematic BBQ Documentary Series by The Black Smoke Barbecue Podcast

Episode 2 of our Open Fire MeatUp series takes us deeper into the heart of live-fire cooking — and the people who choose flame over convenience.

Brandon (@bkccooks) and Alton (@thedawgfathasbbq) sit down with Al Frugoni of  @alfrugoniofc  , the force behind the Open Fire MeatUp in Hondo, Texas, for an honest, thoughtful conversation about why cooking by fire still matters. Al breaks down the simplicity, joy, and connection that live fire brings — and why he has immense respect for traditional barbecue pitmasters, calling low-and-slow barbecue one of the hardest crafts in food.

This episode isn’t about trends.

It’s about intention, patience, and understanding the fire.

🔥 In this episode, you’ll experience:

• A powerful sit-down with Al Frugoni on live-fire philosophy and craft

• Behind-the-scenes moments from Open Fire MeatUp in Hondo, Texas

• Brandon and Alton documenting the event as part of the Black Smoke Barbecue crew

• The BBQ Influencer Dinner — where food, culture, and community collide

• Rasheed Phillips cooking traditional marinated jerk chicken over open fire to feed the masses

• Thyron Mathews firing up his signature smoked burgers topped with chimichurri aioli

• Real conversations, real fire, and real respect for the craft

This is Episode 2 of a multi-part documentary series filmed on the ground at Open Fire MeatUp 2025 — and the story is just getting started.

📅 Series Schedule

Episode 1: The Walkthrough — Now Playing

Episode 2: Why We Cook by Fire — You’re Watching

December 26 – January 1: New episode every night

If you love barbecue culture, live-fire cooking, open-air events, and cinematic storytelling — this series is for you.

👇 Join the conversation

• Why do you cook by fire?

• Have you ever been to Open Fire MeatUp?

• Who do you want to see next in this series?

More stories. More fire. More smoke.

🔥 Stay tuned — the Open Fire story continues.

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

Welcome to Episode 1 of our new cinematic BBQ series.

Brandon (@bkccooks) and Alton (@thedawgfathasbbq) hit the road with us to Hondo, Texas for the legendary Open Fire Meat Up by @AlFrugoni — and what we captured is unlike anything we’ve ever filmed.

“THE WALKTHROUGH” is a first-person experience through one of the most iconic open-fire cooking events in the country.

 No interviews. Just the fire, the sound, the crowd, and the culture — exactly as it felt on the ground.

🔥 What you’ll see in this episode:

• The crowds lining up before gates open

• Pitmasters and creators prepping their stations

• Whole-animal cooks over live fire

• Vendors, rigs, flames, and Texas energy

• A raw, immersive POV experience from inside the event

• Brandon and Alton moving through the grounds, connecting with the people and the pitmasters

• The atmosphere that sets the stage for our entire week-long series

This episode is the beginning of something bigger.

Starting December 26 – January 1, we’ll be releasing a new episode every night featuring interviews and stories from some of the biggest names in BBQ — including Erica Roby Blaire, Malcom Reed, Heath Riles, Thyron Mathews, Al Lunacy, Butter Knife Shawty, The BBQ Principle, and many more.

If you love BBQ culture, open-fire cooking, Texas energy, and cinematic storytelling, you’re in the right place.

🔥 Presented by The Black Smoke Barbecue Podcast

🎤 Hosts On-Site:

• Brandon Carpenter – @bkccooks

• Alton Matthews – @thedawgfathasbbq

📅 Series Release Schedule

Episode 1: The Walkthrough – Now Playing

Dec 26 – Jan 1: New episodes every night featuring interviews, cooks, fire, and behind-the-scenes moments from Open Fire Meat Up 2025.

Help us grow this series — drop a comment and let us know:

👉 Have you ever been to the Open Fire Meat Up?

👉 Who are you most excited to see in this series?

More fire coming all week.

Stay tuned. Stay smoky. 🔥🔥🔥

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

Smoked Turkey, Gator & Family Traditions

Welcome back to The Backyard Pitmasters Podcast! In this episode, hosts Charlie Mav and Tee are recovering from the holiday rush and reflecting on their Thanksgiving feasts. 🦃🔥

From the chaos of family gatherings to the triumph of the perfect smoked turkey, the guys break down exactly how their cooks went. We discuss the secret to crispy skin (hint: butter compound!), the challenges of managing different grills, and the unique experience of cooking alligator for the holiday.

Beyond the food, we dive deep into the importance of family recipes, honoring the legacy of loved ones through cooking, and why making memories around the table is the ultimate goal of a Pitmaster.

🔥 Key Takeaways from this Episode:

• The Turkey Technique: Why using a butter compound under the skin is a game-changer.
• Alternative Meats: Is Gator a viable holiday dinner option?
• Side Dish Stars: Why collard greens and stuffing often steal the show.
• Grill Management: The importance of temperature control and knowing your equipment.
• Family & Legacy: How cooking connects us to our history and creates new traditions.

👇 Drop a comment below: What was the star of your Thanksgiving plate this year?

#BackyardPitmasters #BBQPodcast #SmokedTurkey #ThanksgivingRecap #Grilling #BBQCommunity

🔥 Welcome to The Black Smoke Barbecue Podcast – where flavor meets family, culture, and holiday traditions. 🔥

In this festive episode, host Brandon, Charlie, Tee and Alton dive into their holiday cooking plans, sharing the dishes, traditions, and stories that make this season special. From stuffing a whole gator with boudin to perfecting smoked turkeys, collard greens, and holiday dressing, the team breaks down what’s hitting their plates and what traditions they refuse to compromise on.

🍽️ Inside This Episode:

• Why holiday cooking sparks creativity and excitement
• The legendary dish: boudin-stuffed whole gator
• Dressing so good it can be a whole meal by itself
• Collard greens and turnip greens as holiday essentials
• Why the thermometer is your best friend for perfect meats
• When to stick with the classics—and when to leave food trends alone
• The love behind oyster dressing for those who grew up with it
• Why restaurant ambiance means nothing if the food isn’t right
• The questionable food combos trending this season
• A warm wrap-up with holiday wishes, tips, and encouragement

🎄🔥 Whether you’re smoking a turkey, stirring greens, or trying something bold this year, this episode brings the laughs, the flavor, and the heart of holiday cooking.

Chapters

00:00 Holiday Cooks: A New Tradition

04:53 Unique Ingredients and Techniques

09:52 The Art of Dressing: A Family Tradition

11:49 Cooking Tips and Techniques

12:47 The Importance of Greens in Southern Cooking

14:48 Nostalgic Family Meals and Traditions

17:45 Contemporary Food Trends and Innovations

20:39 Thanksgiving Cooking and Final Thoughts

👉 Like, comment, and subscribe for more stories, tips, and smoky holiday joy from the Black Smoke family!

#BlackSmokeBBQ #HolidayCooking #BoudinStuffedGator #SmokedTurkey #GreensAndDressing #OysterDressing #BBQPodcast #HolidayTraditions #FoodCulture #BlackPitmasters #CookingTips

🔥 Welcome to The Black Smoke Barbecue Podcast – where smoke, stories, and community come together. 🔥

In this episode, the crew takes you inside the heart of Delilah Winder's Barbecue and Beer Fest 2025—a celebration of food, fellowship, and flavor! From pitmasters and innovators to the women shaping the future of barbecue, this episode dives deep into the spirit that keeps the smoke rolling and the community thriving.

🍖 Inside This Episode:

• The vibrant atmosphere and cultural impact of Delilah Winder's Barbecue & Beer Fest
• How events like this foster collaboration and connection among pitmasters
• Recognizing the incredible contributions of women in barbecue
• Stories of creativity, resilience, and innovation from the BBQ community
• Why barbecue is more than food—it’s identity, culture, and storytelling
• The joy and camaraderie that define every great BBQ festival
• How networking at these events can lead to new opportunities and partnerships
• Exploring the unique flavors and techniques that make each pitmaster stand out
• The growing movement toward inclusivity and representation in BBQ
• Why attending barbecue festivals is a must for food lovers and enthusiasts

🔥 This episode captures the energy, laughter, and love that make barbecue a unifying force. Whether you’re a pitmaster, foodie, or just someone who loves good vibes and great food, this one’s for you.

👉 Don’t forget to like, comment, and subscribe to support the movement and keep the smoke alive!

#BlackSmokeBBQ #DelilahsBarbecueAndBeerFest #BBQPodcast #BarbecueCulture #WomenInBBQ #BBQCommunity #BBQFestival #PitmasterStories #BBQInnovation #BarbecueIdentity #FoodCulture #BlackPitmasters #CommunityThroughFood

Chapters

00:00 Welcome to Delilah's Barbecue and Beer Fest

02:48 Celebrating Barbecue Culture and Community

06:12 The Role of Women in Barbecue

09:07 Behind the Scenes with Rasheed Phillips

11:52 Challenges and Triumphs of Pitmasters

14:56 Innovative Flavors and Techniques in Barbecue

17:58 The Importance of Community and Connection

21:00 Culinary Experiences and Future Events

24:07 Personal Stories and Inspirations in Barbecue

27:14 The Future of Barbecue and Upcoming Projects

29:55 Cultural Significance of Barbecue in St. Martin

33:11 Final Thoughts and Looking Ahead

37:21 Exploring Unique BBQ Flavors

39:35 The Essence of BBQ Festivals

41:41 The Importance of Black Barbecue Culture

42:06 Passion for Beer and BBQ

45:34 The Story Behind Butter Knife Shorty

47:25 Future Plans and Community Engagement

49:42 Celebrating Diversity in BBQ

56:03 Reflections on the Event Experience

01:04:05 The Impact of Auntie Delilah's BBQ Festival

We told you all we had new great show on www.patreon.com/blacksmokebarbecue called Black Smoke After Dark. Check out Ep.6 of the show. If you like this episode , join our Patreon and enjoy all of the After Dark episodes and our other great content.

🌙 Welcome to The Black Smoke After Dark – where real talk meets real flavor. 🌙 In this unfiltered episode, Chef Shatika Robinson, winner
In this unfiltered episode, Chef Shatika Robinson, winner of Netflix's Barbecue Showdown Season 3, joins the crew as they dive deep into the intersections of pop culture, relationships, celebrity accountability, and barbecue culture—all with the signature mix of humor, honesty, and heat you’ve come to expect.

🔥 Key Takeaways from the Episode:

💬 Dating & Social Media:
We unpack how social media has transformed dating, especially for younger generations, and how modern relationships are being shaped by cultural shifts.

⛓️ Celebrity Accountability:
From Chris Brown’s past to the public’s lack of sympathy for violent athletes, we explore the double standards and complications surrounding fame, contrition, and justice.

🏈 Sports & Loyalty:
Sports rivalries run deep—sometimes too deep. The crew reflects on fan loyalty, identity, and the emotions that come with competition.

🍖 Barbecue & Culinary Culture:
Barbecue pride is real—and regional. We discuss how BBQ styles vary, how cooking shows challenge traditional techniques, and the pressure of competition cooking, especially when authenticity is at stake.

🎙️ Whether you’re here for the smoke, the culture, or the conversation, this episode delivers thought-provoking takes with a side of real talk.

👉 Like, comment, and subscribe for more late-night conversations where nothing is off the grill… or off the table.

#BlackSmokeAfterDark #CelebrityAccountability #DatingCulture #DiddyCase #ChrisBrown #BarbecueCulture #CookingShows #CompetitionCooking #SportsRivalries #PopCultureTalk #UnfilteredConversations #LateNightTalk

Chapters

00:00 Explosive Allegations Against Diddy

02:58 The After Party Culture

05:58 Legal Ramifications and RICO Charges

08:56 Victims' Testimonies and Experiences

11:56 Conspiracy Theories and Speculations

13:03 Cultural Shifts in Dating and Social Interactions

18:38 Navigating Modern Relationships and Technology

24:12 Celebrity Accountability and Public Perception

29:32 Sports, Celebrity, and Cultural References

31:42 Rivalries and Team Spirit

32:39 Barbecue and Game Day Traditions

33:41 Cooking Techniques and Equipment

34:41 Barbecue Quality and Expectations

37:37 Competition Cooking Insights

42:26 Cooking Shows and Techniques

45:16 Wrap-Up and Final Thoughts

🔥 Welcome to The Black Smoke Barbecue Podcast – where flavor, culture, and community come together at the pit. 🔥

In this inspiring episode, host Brandon and co-host Tee sit down with Christopher Prieto, the pitmaster and owner of Prime Barbecue and Prime STQ, to explore his incredible journey through the world of barbecue. From blending Texas, North Carolina, and Puerto Rican influences to launching a new dining concept that redefines what barbecue can be, Christopher shares how family, culture, and education fuel his passion for the craft.

🍖 Inside This Episode:

• Why barbecue embodies culture and community

• How moving and adapting can open doors to new opportunities

• The connection between family heritage and culinary creativity

• Blending Tex-Mex and Puerto Rican flavors into traditional barbecue

• Lessons from competition BBQ and the importance of resilience

• The story behind Prime STQ, where barbecue meets steakhouse

• Building a restaurant during the COVID-19 pandemic and staying resilient

• The role of hospitality—why great service matters as much as great food

• Signature dishes that honor family roots, like Barbecue Rice, inspired by his mother

• The creation of The Ultimate School of Barbecue, teaching pitmasters of all levels

• How education and mentorship strengthen the barbecue community

• Why legacy in barbecue is about more than just food—it’s about connection

🔥 Whether you’re a pitmaster, a foodie, or someone chasing your dream, this episode is packed with lessons in resilience, flavor, and family tradition.

👉 Don’t forget to like, comment, and subscribe to keep the fire burning and support BBQ culture around the world.

#BlackSmokeBBQ #ChristopherPrieto #PrimeBarbecue #PrimeSTQ #BBQPodcast #BarbecueCulture #TexMexBBQ #PuertoRicanBBQ #CompetitionBBQ #UltimateSchoolOfBarbecue #BarbecueEducation #BlackPitmasters #BBQCommunity #GrillAndGrow #BarbecueLegacy

Chapters

00:00 Introduction to Black Smoke Barbecue Podcast

06:17 Meet Christopher Prieto: A Fusion of Barbecue Traditions

14:24 Incorporating Puerto Rican Flavors into Barbecue

21:48 The Journey into Competition Barbecue

25:31 The Leap of Faith: Opening Prime During COVID

30:17 Hospitality: The Heart of Barbecue

36:09 Primo Latin Cuisine: A Culinary Fusion

51:37 Prime STQ: Redefining the Steakhouse Experience

54:28 Reimagining the Steakhouse Experience

01:00:37 Creating a Family-Friendly Dining Atmosphere

01:04:58 Lessons from Competition Barbecue

01:07:51 The Ultimate School of Barbecue

01:15:54 Exciting Future Ventures

Summary

In this episode of the Black Smoke Barbecue Podcast, host Brandon and guests Tee and Al discuss the journey of Kyle Arceneaux, a Louisiana-born creator known for his Cajun and Creole cooking. The conversation covers Kyle's recent appearance on the Food Network, the challenges of filming, and the lessons learned throughout the process. They also delve into the importance of family recipes, the evolution of cooking styles, and the significance of sharing culinary experiences with others. In this engaging conversation, the hosts and guests explore various themes surrounding cooking, seasoning creation, and the culinary landscape of Louisiana. They discuss the humorous aspects of aging, the journey of developing a unique seasoning, and the future plans for hot sauce and merchandise. The conversation also delves into the diversity of culinary styles, the impact of Hurricane Katrina on food culture, and the importance of representation in the culinary world. The episode concludes with a lightning round of favorite dishes and ingredients, showcasing the personal connections to food and family.

Chapters

00:00 Introduction and Tribute to a Barbecue Legend

00:42 NEWCHAPTER

01:58 Meet Kyle Arceneaux: A Rising Star in Cooking

03:40 Behind the Scenes of Family Recipe Showdown

09:30 The Challenges of Cooking on Television

15:11 Lessons Learned from the Experience

17:54 Evolving Culinary Skills and Influences

22:31 Bringing Louisiana Cooking to the Digital Stage

26:14 The Journey of Learning to Cook

27:14 The Art of Cooking Without Recipes

32:22 Exploring Mashed Potatoes: A Culinary Journey

35:21 Creating a Signature Seasoning

38:55 Future Plans: Hot Sauce and Merchandise

43:23 The Debate on New Orleans Cuisine

46:06 The Impact of Hurricane Katrina on New Orleans

48:39 Transitioning from Home Cooking to Business

51:28 Representation in the Culinary World

56:44 Lightning Round: Culinary Favorites and Insights

🔥 Welcome to The Black Smoke Barbecue Podcast – where barbecue meets culture, community, and real stories from the pit. 🔥

In this episode, host Brandon and the crew celebrate Labor Day traditions, the start of football season, and the art of cooking with special guest Tamu Gonzales, a trailblazing pitmaster at Big Bib Barbecue. Tamu shares her inspiring journey from cashier to general manager and pitmaster, proving that passion, persistence, and hard work can open doors in the BBQ world.

🍖 Inside This Episode:

• Labor Day cookouts, football season excitement & family traditions
• Tamu’s rise from cashier to pitmaster and general manager at Big Bib Barbecue
• The importance of cleanliness and discipline in professional BBQ
• Debunking myths about flavor and technique
• What it takes to cook for large-scale events and keep quality consistent
• Signature dishes that showcase Tamu’s style and creativity
• The impact of COVID-19 on BBQ business and expansion plans
• Balancing management duties with the love of cooking
• How media coverage and storytelling help grow BBQ businesses
• Tips on cooking brisket and why patience is key
• Reviving the tradition of communal cookouts and gatherings
• Why women belong in BBQ—and how Tamu is paving the way
• A fun lightning round to close things out with laughs and flavor

🔥 This episode is all about inspiration, culture, and the power of food to bring people together.

Chapters

00:00 Introduction to Black Smoke Barbecue Podcast

02:50 Labor Day Celebrations and Barbecue Traditions

05:51 The Journey of Tamu Gonzalez: From Cashier to Pitmaster

11:47 The Hard Work Behind Barbecue Excellence

17:36 The Importance of Cleanliness in Barbecue

23:08 Influences and Inspirations in Barbecue Craft

28:07 Exploring Side Dishes and Barbecue Culture

28:32 Cooking Collard Greens and Sweet Potato Casserole

32:09 Massive Cooking: The Brisket Challenge

38:15 Empowering Women in Barbecue

40:11 The Journey of Big Bib BBQ

44:19 Balancing Business and Barbecue

47:43 The Impact of Media Coverage

48:50 Brisket Cooking Techniques

54:59 Lightning Round: Quickfire Questions

55:01 Essential Tools in the Pit Room

55:26 Music That Fuels the Fire

56:52 Favorite Comfort Foods

57:59 The Importance of Family and Food

59:25 Bringing Back the Cookout Culture

01:02:07 Where to Find the Big Bib

01:03:12 Live Music and Community Events

01:06:21 Connecting with the BBQ Community

👉 Don’t forget to like, comment, and subscribe to support the culture and keep the smoke rolling!

#BlackSmokeBBQ

 #BigBibBarbecue

 #TamuGonzales #WomenInBBQ

 #LaborDayBBQ

 #FootballSeasonBBQ

 #BarbecueCulture

#BrisketCooking 

#BBQPodcast

 #BlackPitmasters

 #CookoutTraditions

🔥 Welcome to The Black Smoke Barbecue Podcast – where barbecue is more than food, it’s family, culture, and community. 🔥

In this episode, the crew sits down with Steve Strong, pitmaster and founder of Big Wally’s BBQ, to explore the craft, culture, and challenges of barbecue. From backyard roots to competition pits, Steve opens up about the traditions that shaped his cooking, the sauces inspired by family recipes, and the lessons learned from catering and food trailer life.

🍖 Inside This Episode:

• Steve’s journey in BBQ—how family memories shaped his cooking philosophy

• The difference between backyard BBQ and competition barbecue

• Why gravity-fed smokers offer both convenience and flavor

• The cultural and therapeutic side of barbecue, connecting past to present

• The creation of signature sauces rooted in nostalgia and family tradition

• Stories from the food trailer journey—challenges, wins, and growth

• How catering pushes pitmasters out of their comfort zones with new experiences

• The balance between barbecue as a luxury craft and an authentic tradition

• Memorable moments from catering events and competitions

• Steve’s vision for expanding Big Wally’s BBQ into competitions and catering

• The role of community, networking, and authenticity in BBQ success

🔥 This conversation is a reminder that barbecue isn’t just about smoke and meat—it’s about legacy, connection, and joy in the process.

👉 Don’t forget to like, comment, and subscribe to keep the fire alive and support BBQ culture!

#BlackSmokeBBQ #BigWallysBBQ #SteveStrong #CompetitionBBQ #BBQCatering #BBQPodcast #BarbecueCulture #FamilyRecipes #BBQFoodTrailer #BBQCommunity #BlackPitmasters #GrillAndGrow

Chapters

00:00 Introduction and Nerves

02:58 Cooking Experiences and Techniques

05:46 Barbecue Products and Recommendations

08:39 Community and Engagement in Barbecue

11:30 The Reality of Cooking Failures

14:33 Competition Barbecue vs. Backyard Cooking

17:27 Introducing Steve Strong and His Journey

22:44 The Art of Barbecue Equipment

30:19 Family Traditions and Culinary Influence

34:23 The Journey of Barbecue Business

40:18 Catering: Challenges and Opportunities

48:38 Equipment Evolution and Competition Preparation

54:48 Catering Challenges and Memorable Events

59:49 Influences and Inspirations in Barbecue

01:07:19 Barbecue as a Luxury: Perspectives and Future Plans

🔥 Welcome to The Black Smoke Barbecue Podcast – where barbecue is more than food, it’s culture, creativity, and community. 🔥

In this episode, hosts Brandon, Tee and Alton sits down with Bridgie Zapata, a rising voice in the barbecue world known for blending Tex-Mex creativity with traditional BBQ techniques. From fire management to family balance, Bridgie shares the lessons, struggles, and triumphs that shape her journey as a pitmaster and content creator.

🍖 Inside This Episode:

• Why barbecue is culture—a way of life, not just cooking

• How personal growth and change influence cooking styles

• Bridgie’s unique approach: Tex-Mex meets barbecue tradition

• The importance of quality ingredients in making unforgettable food

• How social media can build a platform but also bring challenges

• Mastering fire management and the art of balancing flavors

• The role of patience, practice, and persistence in BBQ success

• The unique challenges women face in barbecue—and the strides being made

• Flavor secrets: cherry wood for pork & peach bourbon injections for tenderness

• The balance between family life and content creation

• Lessons from brand collaborations and content creation hurdles

• Why experimentation, resting meat, and listening to the cook matter most

🔥 This episode is packed with flavor, culture, and inspiration—showing that the road to great barbecue is paved with passion, persistence, and plenty of trial and error.

👉 Don’t forget to like, comment, and subscribe for more stories from the smoke.

#BlackSmokeBBQ #BridgieZapata #TexMexBBQ #WomenInBBQ #BBQPodcast #BarbecueCulture #CherryWoodPork #PeachBourbonPork #BBQContentCreators #PitmasterJourney #FireManagement #GrillAndGrow

Chapters

00:00 Introduction to the Black Smoke Barbecue Podcast

02:58 Navigating Personal Life and Barbecue Culture

06:03 Introducing Bridgie Zapata: A New Voice in Barbecue

11:49 Bridgie's Unique Approach to Barbecue and Content Creation

17:48 The Bougie Identity: Elevating Barbecue

22:31 Bridgie's Culinary Journey and Family Influence

22:46 The Clickbait Effect in BBQ Shopping

25:20 Challenges of Being a Female Pitmaster

29:58 The Influence of Tex-Mex on BBQ

35:36 Signature BBQ Techniques and Flavor Profiles

40:22 Balancing Family Life and Content Creation

46:25 Behind the Scenes of BBQ Content Creation

47:09 Navigating the Heat of BBQ Cooking

48:33 Building a Relationship with Oklahoma Joe's

51:30 Mastering BBQ Techniques and Methods

53:57 The Importance of Listening to Your Meat

01:00:06 Overcoming Challenges in BBQ as a Woman

01:02:10 Future Aspirations in BBQ and Beyond

🔥 Welcome to The Black Smoke Barbecue Podcast – where barbecue is more than food, it’s culture, tradition, and community. 🔥

In this episode, host Brandon and Charlie welcome special guest Ricky Farmer, founder of Meat Stall Barbecue, for a powerful conversation about family, tradition, and the flavors that define Eastern North Carolina barbecue. From humble beginnings to creating his signature sauce Meat Frosting, Ricky shares how discipline, innovation, and community have shaped his journey as a pitmaster.

🍖 Inside This Episode:

• Ricky’s journey from Eastern NC roots to barbecue recognition

• How his military background shaped his discipline and approach to cooking

• The creation of Meat Frosting—family-inspired, flavor-packed, and made to elevate any dish

• Why barbecue is storytelling, heritage, and community bonding

• The role of family and teamwork in building Meat Stall BBQ, including his wife’s key role in logistics and marketing

• Navigating customer relationships and the perception of barbecue as a luxury food

• The power of social media in sharing barbecue passion and connecting with the community

• Cooking tips for aspiring pitmasters—mastering your equipment, heat, and smoke

• Why quality control and consistency are essential for reputation and success

• Ricky’s vision for the future of Meat Stall BBQ and the legacy he wants to leave

🔥 Whether you’re chasing the perfect bite, building your own BBQ brand, or just love the culture that comes with smoked meat, this episode is packed with lessons, laughter, and love for the pit.

👉 Don’t forget to like, comment, and subscribe to support the culture and keep the smoke rolling!

Chapters

00:00 Introduction to Black Smoke Barbecue Podcast

02:54 Transitioning to Rural Living

05:50 Introducing Ricky Farmer: The Meat Stall Barbecue

07:35 Behind the Scenes with Thiron Matthews

09:59 The Power of Social Media in Barbecue

12:51 Growing Up in Eastern North Carolina

16:23 Influence of Family on Barbecue Style

20:19 Creating Meat Frosted: A Unique Barbecue Sauce

23:42 Teamwork in Barbecue Business

24:46 Military Background and Its Influence on Barbecue

29:50 The Birth of Meat Frosting

32:10 The Versatility of Meat Frosting

36:40 Barbecue as a Cultural Symbol

43:10 Understanding Barbecue as a Luxury Item

47:39 The Value of Professional Barbecue

50:24 Navigating Customer Relationships

51:10 The Barbecue Avengers: Teamwork in Cooking

54:43 Passion for Cooking: Personal Favorites

01:00:20 Legacy and Future Aspirations

01:04:22 Advice for New Smokers

#BlackSmokeBBQ #MeatStallBBQ #RickyFarmer #MeatFrosting #EasternNCBBQ #BarbecueTradition #BBQCommunity #BlackPitmasters #BBQPodcast #BBQCulture #StorytellingThroughFood #BarbecueHeritage #GrillAndGrow

In this episode, host Brandon and the crew sit down with Gerald “Pitmaster Papi” Vinnett Jr. to talk about barbecue as more than food—it’s a culture, a connection, and a way of life. From food festivals to block parties, Gerald shares his journey, his flavors, and his passion for bringing people together.

• The cultural significance of barbecue and why community is always at the center

• Stories and lessons from food festivals and BBQ competitions

• Gerald’s culinary journey, rooted in St. Rose, Louisiana traditions

• How Louisiana flavors inspire unique creations like Dock Rub and Papi's Bayou Sauce

• The art of making boudin and why it’s a Southern staple

• The impact of free food events in building trust and connection

• Exciting updates on the upcoming Big Papi's Festival and a barbecue & blues block party

• Tips on cooking techniques, the joy of tailgating, and the mindset needed to succeed in BBQ

  
  

  🔥 This episode blends flavor, storytelling, and community spirit—reminding us all that barbecue is more than what’s on the plate, it’s about who’s gathered around it.

  👉 Don’t forget to like, comment, and subscribe to support the culture and stay tapped into the best stories from the pit.

  #BlackSmokeBBQ #GeraldVinnett #DockRub #PapisBayouSauce #LouisianaBBQ #BBQFestival #BigPapisFestival #BBQCommunity #BBQPodcast #BlackPitmasters #BoudinMaking #BarbecueCulture #FoodAndMusic

  
  

  Chapters

  
  

  00:00 Introduction to the Black Smoke Barbecue Podcast

  02:55 The Importance of Community and Culture in Barbecue

  05:55 Experiences at Barbecue Festivals

  08:57 The Journey of Pit Master Poppy

  11:52 The Impact of the Kingsford Grant

  14:58 Growing Up in St. Rose and Its Influence on Cooking

  17:52 The Role of Positivity in Barbecue and Life

  20:51 Incorporating Louisiana Flavors into Barbecue

  23:36 The Path to Netflix's Barbecue Showdown

  29:49 The Value of Experience in Barbecue

  34:00 Confidence and Self-Worth in the Culinary World

  34:55 Creating Unique Flavor Profiles

  38:09 The Importance of Sauce in Barbecue

  41:20 Plans for Product Expansion

  48:04 The Big Poppy Festival Announcement

  50:28 Community and Culinary Connections

  52:25 Exciting Announcements and Collaborations

  55:22 Culinary Experiences and Community Engagement

  59:17 Future Plans and Brand Development

  01:02:40 Social Media Presence and Promotions

  
  

🔥 Welcome to The Black Smoke Barbecue Podcast – where food, family, and culture come together at the pit. 🔥
“Labor Day Cookouts & Family Reunions: From Pulled Pork to Smoked Desserts”

In this episode, hosts Charlie and Tee celebrate the transition from summer to fall with a lively conversation about Labor Day cookouts, family reunions, and the food that brings everyone together. From pulled pork to smoked desserts, they share stories, tips, and flavors that capture the spirit of the holiday.

🍖 Inside This Episode:

• The cultural significance of barbecue as community and connection

• Why Labor Day marks the end of summer and the start of a new season

• Family reunions and the traditions that make them special

• Pulled pork as the ultimate crowd-pleaser for big gatherings

• Why wings should never be covered with foil if you want crispy perfection

• Creative twists on burgers to elevate your cookout game

• Adding flair to the menu with smoked desserts

• Why corn salsa makes the perfect side dish for reunions and cookouts

• The importance of engaging with your community and supporting local creators

🎙️ Whether you’re hosting the neighborhood cookout or bringing a dish to the family reunion, this episode will leave you with fresh ideas, laughs, and plenty of barbecue wisdom.

👉 Don’t forget to like, comment, and subscribe to support the culture and keep the smoke rolling!

#BlackSmokeBBQ #LaborDayCookout #FamilyReunionBBQ #PulledPork #SmokedDesserts #CornSalsa #BBQCulture #WingsDoneRight #BBQPodcast #BlackPitmasters #CookoutSeason #CommunityThroughFood

In this episode, the crew sits down with Ron Conner, the celebrated Chicago pitmaster behind UWantDatSmoke, to talk about the journey, challenges, and triumphs of life in barbecue. From post oak and presentation to community and culture, Ron brings heat, insight, and wisdom to the table.

🍖 Inside This Episode:

• The cultural significance of barbecue and what it means to be a pitmaster

• Why sourcing the right wood (like post oak) is key to flavor perfection

• Ron’s experience judging barbecue and his signature cooking techniques

• The pivotal James Beard Award after party moment that put You Want That Smoke on the map

• How presentation and authenticity set great barbecue apart

• The rising costs of quality barbecue and the challenges pitmasters face

• Recognition for Black pitmasters—and why it’s still overdue in the mainstream

• The importance of mentorship and building connections in the BBQ world

• Ron’s advice for the next generation of pitmasters and enthusiasts

• A look at the future of barbecue culture and where the craft is headed

🔥 This episode is equal parts inspiration, education, and celebration—a must-listen for anyone who loves the craft and community of barbecue.

👉 Don’t forget to like, comment, and subscribe for more stories from the pit.

#BlackSmokeBBQ #YouWantThatSmoke #RonConner #ChicagoBBQ #BarbecueCulture #BlackPitmasters #JamesBeardAwards #BBQPodcast #BarbecueCommunity #MentorshipMatters #PostOakBBQ #FutureOfBBQ

Chapters

00:00 Introduction to Black Smoke Barbecue Podcast

02:49 Meet the Guests: Barbecue Enthusiasts

05:46 Ron Conner: The Journey of a Barbecue Master

08:54 The Influence of Southern Roots on Barbecue Style

11:38 The Dedication to Quality: Sourcing Post Oak

14:23 The Art of Competition vs. Backyard Barbecue

17:29 Patience in Barbecue: Techniques and Timing

26:24 Crafting the Perfect Rub

27:53 Signature Dishes and Flavor Profiles

29:10 Seasonal Menu Highlights

32:48 The Moment It Became Real

36:09 Blending Culinary Cultures

41:30 Overcoming Challenges in the Business

43:50 Barbecue as a Luxury Item

47:37 Recognition of Black Pitmasters

50:08 The Gentrification of Barbecue

50:55 Building Connections in Barbecue

55:32 Mentorship and Sharing Knowledge

58:59 The Future of Barbecue: Personal Journeys

01:04:42 Passion and Commitment in Barbecue

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

In this episode, hosts Charlie and Tee welcome back the always-entertaining Stan Battle to talk all things Summer Royale 2025—one of the most anticipated barbecue cook-offs of the year. This event isn’t just about incredible whole hog and rib competitions—it’s about community, charity, and keeping BBQ culture alive.

🐖 What’s in This Episode:

• Inside scoop on the whole hog and rib competitions

• Why Summer Royale continues to grow year after year

• The art, skill, and patience behind whole hog cooking

• The importance of giving back through BBQ

• How this event fosters camaraderie among pitmasters

• Details on the Friday meet & greet—your chance to connect with the pros, swap stories, and learn BBQ secrets

🔥 Whether you’re a seasoned competitor, a backyard griller, or just love the smell of smoked meat in the air, this episode will get you fired up for Summer Royale 2025.

👉 Like, comment, and subscribe to stay tapped into the best of BBQ culture, competitions, and community.

#BlackSmokeBBQ #SummerRoyale2025 #WholeHogBBQ #RibCompetition #BBQCommunity #PitMasterCheez #CharityThroughCooking #BarbecueCulture #BBQPodcast #MeetThePitmasters #CookOffSeason #BBQEvents

Chapters

00:00 Welcome to the Black Smoke Barbecue Podcast

02:59 Introducing Summer Royale 2025

04:49 The Heart of Summer Royale: Community and Charity

09:12 Friday Meet and Greet: Building Connections

11:53 The Unique Experience of Whole Hog Cooking

18:50 Event Details: When and Where to Join Us

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

🔥 Welcome to The Black Smoke Barbecue Podcast – where fire meets flavor and stories feed the soul. 🔥

In this episode, host Brandon, Alton and Tee sit down with Chuck Matto, a rising star in the barbecue world known for his flavorful food, infectious energy, and creative content. From his early days as a backyard pitmaster to competing on Food Network’s Barbecue Brawl, Chuck shares the highs, the lessons, and the laughs that shaped his journey.

🍖 Inside This Episode:

• Chuck’s journey from backyard cook to culinary pro & content creator

• Memorable moments from catering events and large-scale cooking challenges

• Behind-the-scenes insights into Food Network’s Barbecue Brawl

• The role of flavor, technique, and gear in achieving BBQ greatness

• The power of social media and creating a relatable online presence

• Chuck’s thoughts on seafood barbecue, favorite drinks while cooking, and those legendary catchphrases

• How the barbecue community lifts each other up

• Balancing creativity and consistency as a chef

• Reflections on drag racing events, family support, and what’s next for Chuck’s culinary career

🔥 Whether you’re a pitmaster, a fan of BBQ culture, or just love a good comeback story, this episode is packed with heart, humor, and heat.

👉 Like, comment, and subscribe to stay in the loop with the legends and rising stars of the pit.

#BlackSmokeBBQ #ChuckMeadow #BarbecueBrawl #BBQContentCreators #BBQCommunity #SeafoodBBQ #CatchphrasesAndCooking #BarbecuePodcast #BBQCatering #BlackPitmasters #GrillAndChill #SmokeStories #FromThePitToTheScreen

Chapters

00:00 Introduction to Black Smoke Barbecue Podcast

02:55 The Journey of a Barbecue Enthusiast

13:39 The Impact of Social Media on Barbecue Culture

15:50 Casual Connections and Barbecue Culture

17:11 Grill Talk: Favorites and Essentials

20:29 Cooking Styles: Flavor Forward and Fun

23:42 From Backyard to Catering: A Culinary Journey

29:26 Social Media Surge: The Rise to Fame

34:35 Barbecue Brawl: The Experience and Impact

40:05 Handling Criticism: A Chef's Perspective

44:02 The Art of Cooking Seafood Sauces

44:46 Cooking Techniques and Personal Preferences

47:14 Chuck's Cooking Journey and Inspirations

48:07 The Influence of Drinks on Cooking

49:04 The Evolution of Chuck's Catchphrases

50:56 Wrestling Promos and Their Impact on Cooking

53:35 Building Hype and Anticipation in Cooking

56:02 The Barbecue Community and Collaboration

57:10 Struggles and Challenges in Cooking

59:39 The Complexity of Brisket Cooking

01:02:05 The Power of Cooking and Personal Connections

01:04:04 Barbecue: A Culinary Perspective

01:06:01 Experiences Beyond the Grill

01:08:57 The Thrill of Drag Racing

01:14:56 Future Endeavors and Closing Thoughts

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecueIn this inspiring episode, host **Brandon** and the crew reflect on their time at the **Country Style Cook Off**, while highlighting powerful conversations with trailblazing women in barbecue like **Chef Michelle Wallace** and **Erica Blaire**. From brisket judging to building meaningful friendships, this episode explores the heart of barbecue culture and the women pushing it forward.👩🏽‍🍳 **Key Takeaways:*** The **Country Style Cook Off** continues to be a pillar in the barbecue community.* **Judging barbecue** is rewarding but no easy task—especially after 30+ brisket bites!* **Michelle Wallace** brings fearless flavor and authenticity to everything she cooks.* **Erica Blaire** is a force, focusing on **empowering women** and lifting as she climbs.* In a competitive field, **genuine friendships** and **real support** are everything.* **Cookouts may have changed post-COVID**, but their spirit of unity still thrives.* **Mentorship, community, and shared wisdom** are the backbone of barbecue growth.* **Trusting your gut**—in life and business—is essential.* **Barbecue welcomes newcomers**, and the culture grows stronger through inclusion.* Lessons from **Top Chef**: be bold, be fearless, be you.* Transitioning from **competitor to educator** opens doors to deeper impact.* **Women in barbecue face unique challenges**—but they also lead with resilience.* The culinary world demands hustle—**hard work, networking, and authenticity** are non-negotiable.* **Mistakes are part of the process**—growth comes from every cook.🎙️ This episode is a love letter to **women in BBQ**, the power of **community**, and the belief that **food can bring us all together**.👉 Like, comment, and subscribe for more real conversations from the pit.\#BlackSmokeBBQ #WomenInBarbecue #MichelleWallace #EricaBlaire #CountryStyleCookOff #BBQCommunity #BarbecueSisterhood #TopChef #BBQMentorship #CulinaryLeadership #BlackPitmasters #GrillAndGrow #FoodWithPurpose #AuthenticCooking

Chapters

00:00 Introduction to the Black Smoke Barbecue Podcast

02:56 Recap of Country Style Cook Off

05:51 Introducing the Guests

08:58 Celebrating Michelle's Achievements

12:00 Erica's Journey and Empowering Women in Barbecue

23:50 Engaging New Audiences in Barbecue

25:09 Engaging with the Community through Cooking

27:10 The Evolution of Cookouts Post-COVID

29:40 The Importance of Friendship in the Culinary World

31:18 Building Connections: The Story of Two Chefs

36:09 Navigating Friendships in a Competitive Industry

46:11 Lessons from Top Chef: Branding and Storytelling

47:39 Transitioning from Competitor to Educator

51:04 Empowering Others in Culinary Spaces

54:10 Authenticity and Making an Impression

55:28 Navigating Gender Dynamics in Barbecue

01:00:11 Creating Opportunities for Women in Barbecue

01:04:08 Advice for Aspiring Black Women in Barbecue

01:09:08 The Importance of Networking and Community

01:11:12 The Journey to Success in Barbecue

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome back to The Black Smoke Barbecue Podcast – where smoke, soul, and stories come together. 🔥In this flavor-packed episode, host Brandon and the crew dive into their unforgettable experience at the Country Style Cook Off 2025 in Blenheim, South Carolina. From roadside adventures to judging brisket and interacting with fans, this episode captures the essence of what makes barbecue more than just food—it’s a culture, a community, and a celebration.🍽️ In This Episode:Behind-the-scenes stories from the journey to BlenheimInside look at the unique brisket judging processFestival highlights, standout dishes, and fan-favorite momentsHilarious flashbacks to childhood food trauma (yes, liver and okra!)Exploring creative culinary experiments like goat head soup and brisket fried riceReflections on how our tastes evolve over timeThe emotional highs of competition and the power of barbecue as connectionWhat’s next for the crew—and a preview of upcoming BBQ events🎙️ Whether you're a seasoned pitmaster or just love great food and storytelling, this episode delivers laughs, insight, and a whole lot of heart.👉 Like, comment, and subscribe to stay locked in with the culture of the pit.#BlackSmokeBBQ #CountryStyleCookOff #BrisketJudging #BBQFestival #BarbecueCulture #GoatHeadSoup #BrisketFriedRice #SouthernBBQ #BBQCommunity #BlackPitmasters #FoodAndFamily #bbqpodcast

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecueIn this powerhouse episode, the crew sits down with Les Rhodes Jr., founder and pitmaster of LES BBQ, known nationwide for his viral smoked oxtails, bold flavors, and community-first mindset. From working oil rigs to building a USDA-certified BBQ brand and restaurant, Les shares his inspiring journey of hustle, innovation, and staying rooted in authenticity.🎙️ What You’ll Hear in This Episode:How Les went from front-yard football grilling to viral BBQ sensationThe Sam’s Club moment that sparked his signature “Candy Red” smoked oxtailsNavigating overnight success, $100K weeks, and scaling nationwide shippingThe power of family in business, mentorship, and raising the next generationUsing social media and storytelling to build community and brand identityLessons from touring, catering, and innovating products (yes, even oxtail-infused sausage!)Why pricing, quality, and presentation matter more than ever in today’s BBQ economyLes’s commitment to elevating BBQ without losing the soul or the sauceWhat it means to scale a business while staying authentic, grassroots, and intentional🔥 Whether you're a pitmaster, entrepreneur, or foodie, this episode is full of real talk, game-changing insights, and mouthwatering inspiration from one of BBQ’s rising stars.👉 Like, comment, and subscribe to keep the smoke rolling with every episode.#BlackSmokeBBQ #LESBBQ #SmokedOxtails #CandyRedBBQ #BarbecueCulture #BlackPitmasters #FamilyBusiness #BBQPodcast #CulinaryInnovation #TexasBBQ #FoodEntrepreneurship #GrillAndGrow

Chapters

00:00 Introduction to the Black Smoke Barbecue Podcast

02:45 The Journey of Les Rhodes: From Oil Rigs to Barbecue

05:56 Revolutionizing Mail Order Barbecue

08:57 The Rise of Oxtails in Barbecue Culture

12:05 The Art of Achieving the Perfect Barbecue Color

14:43 Overcoming Challenges and Embracing Failure

17:56 The Importance of Staying Humble and Inspired

20:39 Les Rhodes' Barbecue Beginnings and Early Experiences

23:56 Favorite Proteins and Cooking Techniques

26:41 The Art of Slow Cooking Oxtails

28:08 Transitioning from Backyard to Brick and Mortar

30:35 The Role of Family in Business

30:55 The Importance of Quality Control

35:28 Innovative Culinary Creations

40:04 Engagement Through Social Media

43:43 Applying Business Skills from Drilling to BBQ

47:11 Cooking for Celebrities: A Memorable Experience

49:49 The Rise of a BBQ Star

51:52 Family Dynamics in the BBQ Business

53:55 From Backyard to Business

55:09 Navigating Customer Expectations and Pricing

59:43 Life Beyond BBQ: Hobbies and Family

01:01:10 Future Plans: Fitness and BBQ

01:02:26 Being a Black Pitmaster in Utah

01:05:48 Barbecue as a Luxury Item

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome to another episode of The Black Smoke Barbecue Podcast – where fire meets flavor and stories bring the smoke. 🔥This episode is all about celebrating barbecue as a culture, a craft, and a community. We sit down with Chef Shaticka Robinson, winner of Netflix’s Barbecue Showdown Season 3, to talk about her journey, the lessons learned along the way, and how she’s shaking up the BBQ scene with confidence, style, and serious flavor.🔥 Takeaways from the Pit:Barbecue is more than food—it’s family, culture, and connection.The Country Style Cook Off feels like a family reunion with fire and flavor.Chef Shaticka found her passion young, and it’s taken her to national recognition.Winning Barbecue Showdown was life-changing—and proof that confidence is key.Elevating BBQ is about top-tier ingredients, presentation, and pride.Women have always held it down in BBQ, even if they haven’t always been in the spotlight.Barbecue can be bougie and bold—and that’s okay.Customer service and experience matter just as much as the food.Sometimes simple rubs hit the hardest—flavor doesn’t have to be complicated.As a Black woman in BBQ, Shaticka shares the unique challenges and triumphs of her journey.Passion isn’t optional—it’s the fuel behind the fire.Nashville-style BBQ brings its own flavor to the table.Traveling for BBQ? Yes, please. It’s the best education.Great food is about making people happy and feeling seen.Cigars, cocktails, and ribs that aren’t boiled—because life’s too short to eat bad food.🎙️ Tune in for a soulful, funny, and flavor-packed episode that highlights what makes barbecue special—from the smokehouse to the soul.👉 Like, comment, and subscribe to keep the fire burning with every episode.#BlackSmokeBBQ #BarbecueShowdown #ChefShaticka #WomenInBBQ #BlackPitmasters #BougieBBQ #CountryStyleCookOff #BBQPodcast #BBQCulture #NashvilleBBQ #GrillAndChill #BarbecueExperience #CulinaryConfidence #BarbecueCommunity

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome to another powerful episode of The Black Smoke Barbecue Podcast – where food, farming, and purpose intersect. 🔥

This week, host Brandon is joined by a panel of passionate barbecue enthusiasts for a heartfelt conversation with Marvin Frink, founder of Briarwood Cattle Farms. From serving in the military to cultivating the land, Marvin shares his inspiring journey and how agritherapy—farming as a form of healing—became his mission to help others, especially veterans.🌾 In This Episode:Marvin’s transition from the military to farming, and how the land became a space of healingThe concept of agritherapy and its powerful mental health benefitsA look into daily life at Briarwood Cattle FarmsThe impact of community events like the Day of HealingWhy local farming is essential for food securityAn eye-opening breakdown of the economics of barbecue and the real cost of meat productionThe need for transparency in the food industryMarvin’s mission to mentor and inspire the next generation of farmers🌱 This episode goes beyond barbecue—it’s about building community, honoring tradition, and creating pathways for healing and growth through food and farming.🎧 Tune in for a raw, educational, and motivating conversation that will change how you view your plate and the people behind it.👉 Like, comment, and subscribe for more powerful stories from the smoke and the soil.#BlackSmokeBBQ #BriarwoodCattleFarms #Agritherapy #VeteransInFarming #BBQPodcast #BarbecueEconomics #FoodSecurity #DayOfHealing #LocalFarmingMatters #MentorshipInAgriculture #TransparencyInFood #BlackFarmersMatter #BBQCulture

Chapters

00:00 Introduction to the Black Smoke Barbecue Podcast

02:58 The Joy of Cooking and Barbecue Culture

05:55 Introducing Marvin Frink and Briarwood Cattle Farms

08:54 The Impact of Agri-Therapy on Mental Health

11:54 Business Ventures: From Beef to Coffee

14:41 The Importance of Knowing Your Food Source

17:38 The Role of Farming in Mental Health

20:25 Closing Thoughts and Future Endeavors

23:50 The Therapeutic Nature of Barbecue

24:54 Creating a Space for Healing

27:21 Expanding the Day of Healing

29:44 A Day in the Life at Briarwood Cattle Farms

33:28 Understanding Custom Meat Orders

41:54 Food as National Security

48:45 The Importance of Food Safety Education

50:15 The Importance of Professionalism in Food Handling

54:32 Mentorship and Resources in Agriculture

59:16 Understanding the Economics of Meat Production

01:00:50 Briarwood Farms: A Model for Community and Education

01:05:18 Invitation to Collaborate and Educate

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome back to The Black Smoke Barbecue Podcast – where smoke meets soul, and the pit tells a story. 🔥In this powerful episode, we dive deep into the heart of barbecue with a conversation that goes far beyond the food. From the evolving Chicago BBQ scene to the importance of cultural representation, this episode is packed with insight, inspiration, and wisdom from the pit.🍖 Key Takeaways:Barbecue is more than a meal—it’s a culture, a community, and a ministry.Chicago BBQ is evolving, blending traditional roots with craft innovation.Pop-ups offer one-of-a-kind culinary experiences that build community and brand recognition.Video editing is now an essential tool for chefs and creators in the BBQ world.Reverse searing is hailed as a superior technique for steak perfection.Local support is crucial for new BBQ styles to take root and grow.Presentation and pricing matter—quality should look and feel premium.Knowing your market and competition is key to building a successful BBQ business.First-time TV appearances are a mix of nerves and excitement—and a step toward growth.Food is a form of emotional connection, storytelling, and even empowerment.👩🏽‍🍳 Empowerment Through Education:Cooking classes can inspire diverse audiences, especially women and youth.Hands-on learning and mentorship are essential for passing down pit knowledge.Teaching young people about barbecue helps shape the next generation of chefs.🤝 Community, Representation, and the Future:Building relationships in the BBQ community is everything.Networking events are both professional meetups and family reunions.Black pitmasters have long been innovators, yet mainstream recognition is lacking.The barbecue industry must be recognized as a culinary art form, not just backyard fare.Collaboration over competition—a guiding principle for growth.If there's no seat at the table, build your own table.🔥 Plus, hear about Daniel’s vision to open a restaurant in five years, his passion for traveling to experience new barbecue cultures, and why he believes in making space for others in the BBQ world.🎙️ Whether you're a pitmaster, foodie, or fan of authentic storytelling, this episode will leave you fired up, inspired, and ready to turn up the heat in your own kitchen—or your community.👉 Don’t forget to like, comment, and subscribe for more real conversations from the world of barbecue.#BlackSmokeBBQ #BarbecueCulture #ChicagoBBQ #BlackPitmasters #FoodIsMinistry #BBQPodcast #CraftBBQ #WomenWhoGrill #YouthInBarbecue #ReverseSear #BBQCommunity #RepresentationMatters #MakeYourOwnTable #PopUpCulture #BarbecueAsArt

Chapters

00:00 Introduction to the Black Smoke Barbecue Podcast

06:09 Meet Chef Daniel Hammond: A Barbecue Innovator

07:28 The Evolution of Chicago Barbecue

09:44 Milestones and Challenges in Barbecue

12:05 Understanding Pop-Ups in the Culinary Scene

14:53 Personal Growth and New Skills in Barbecue

17:09 Craft Barbecue: Local Reception and Nostalgia

19:21 Cooking Techniques: Hot and Fast vs. Low and Slow

21:07 Premium Barbecue: Pricing and Presentation

25:57 The First Time on TV

28:19 Barbecue as a Form of Ministry

30:49 Future Partnerships and Aspirations

35:34 Pop-Ups and Classes: Smoke and Spice

39:06 Barbecue Legacy Academy: Teaching the Next Generation

45:00 Bridging Education and Barbecue

50:41 Future Aspirations in Barbecue

53:13 The Importance of Networking and Community

54:07 Growth and Recognition in the Barbecue Industry

56:46 The Role of Black Pitmasters in Barbecue

01:04:40 Culinary Legacy and Cultural Representation

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome to another episode of the Black Smoke Barbecue Podcast! 🔥In this episode of the Black Smoke Barbecue Podcast, host Brandon dives deep into the flavorful intersection of barbecue and healthy cooking with special guest Joe Miller, the founder of Killer Miller Q.Joe brings a fresh perspective to the world of BBQ, showing how you can enjoy mouthwatering smoked meats without sacrificing your health. From meal prep strategies and lean cuts of meat to making healthy meals exciting, this conversation is packed with valuable insights for anyone looking to balance a love for barbecue with a commitment to wellness.Topics covered include:🍖 The balance between flavor and fitness🥗 Clean eating & portion control💪 Corrective exercises for older adults📊 The truth about tracking food & staying motivated📱 Using technology to track health metrics🧠 A holistic approach to health: nutrition, sleep & mental wellness🔥 Joe’s journey from cooking to coaching – and how it all connectsWhether you're a pitmaster, a fitness enthusiast, or somewhere in between, this episode offers practical tips, real talk, and inspiration for living a healthier, balanced life without giving up the foods you love.👉 Don’t forget to like, subscribe, and hit the bell so you never miss a smoky, savory episode.#BlackSmokeBBQPodcast #HealthyBBQ #KillerMillerQ #BarbecueLifestyle #MealPrep #FitnessAndFood #CleanEating #BBQPodcast #HealthyLiving

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome to another episode of the Black Smoke Barbecue Podcast! 🔥This week, host Brandon and co-hosts Tee and Alton sit down with the passionate and creative Jonathan Jones of Jonathan BBQ. From backyard beginnings to building a powerful brand rooted in culture and community, Jonathan shares his inspiring journey into the world of barbecue.🍖 In this rich and honest conversation, we explore:Jonathan’s BBQ beginnings and the cultural influences that shaped his flavorThe importance of authenticity in content creation and staying true to your storyThe challenges (and rewards) of building a presence on social mediaThe deep roots and social power of Cookout CultureHis eBook “Long Live the Cookout”, packed with fan-favorite recipesThe creation of his signature seasoning, Cookout DustWhy he champions direct heat cooking and breaking the “rules” of traditional BBQJonathan also opens up about giving back to the community, using food as a vehicle for connection, empowerment, and storytelling. With humor, real talk, and plenty of firepit wisdom, this episode is a celebration of food, family, and flavor.🔥 Whether you're a backyard warrior or a BBQ content creator, this one’s for you.👉 Like, comment, and subscribe to stay tapped into the culture of the pit.#BlackSmokeBBQ #JonathanBBQ #CookoutCulture #LongLiveTheCookout #BBQPodcast #BarbecueLife #DirectHeatCooking #CookoutDust #BBQStorytelling #BBQCommunityLet me know if you’d like a short version for podcast platforms or a teaser for Instagram or Twitter!

Chapters

00:00 Introduction to the Black Smoke Barbecue Podcast

05:10 Introducing Jonathan Jones of Jonathan BBQ

07:00 Jonathan's Journey into Barbecue and Social Media

10:31 Crafting a Unique Barbecue Style

13:11 Authenticity in Content Creation

19:39 Overcoming Challenges in the Social Media Landscape

24:24 Cookout Culture and Community Engagement

24:52 Giving Back to the Community through Cookout Culture

28:36 The Rewards of Sharing Passion and Knowledge

32:02 Introducing 'Long Live the Cookout' eBook

35:56 Creating Cookout Dust: A Flavorful Journey

41:51 Experimenting with Direct Heat Cooking

47:15 Breaking Barbecue Rules: The Art of Experimentation

48:39 Cardinal Rules of Barbecue

51:01 The Art of Direct Heat Cooking

57:01 Favorite and Challenging Dishes

01:03:41 Content Creation in Barbecue