Shawn Rapier recently teamed up with Alacruz Argentine Grills, and fell in love with them.  We had to have him on and tell us all about it.  This is definatly a grill you should look into, especially if you're looking for a back-to-primal cooker.  Check them out at ALACRUZ

Chad and his Dad run probably the best SCA contest in Utah.  Situated in central UT, this quad is the biggest comp in Utah and the way it is going probably the west.  Chad talks about the contest from his perspective and what he hopes the future will be and he has BIG plans.  

Kris Hollis (Booties BBQ, Knuckle Draggers BBQ) joins us to discuss all 4 comp meats.  Kris has been in the comp game for a long time and has had tons of success.  Join us as we try and get all the info we can to help you just cook better. 

We welcome Christie Vanover back again to talk about her competition pork recipe.  She also has some exciting news!  Christie breaks down every step she takes making her over 170 average pork.  Yet another one you don't want to miss. 

We talk to world champ Doug Scheiding of Rogue Cookers about tips and tricks of pellet grills.  There is a lot of excellent info in this one for those new to pellet cookers and those who have used pellet cookers for years.  This is one you don't want to miss.  Let us know your favorite pellet cooker technique.  

Roger Donohoe has become a great steak cook, but it wasn't the easiest of journeys.  Now he has bagged a perfect score and is one of the top steak cooks in the SCA.  We chat with him about his process and his journey.  

Dan Phelps of Learning to Smoke joins us to chat about BBQ, Social media, and of course, shoes.  Dan has a huge presence on social media and a wealth of knowledge.  If you are ever short of ideas on what to cook, make sure and follow his page.  We learn a lot and hope you do as well.  

Christie Vanover runs us through her rib recipe step by step and lays all her techniques out there.  There are some severe nuggets in this episode!

Christie Vanover is a well-known pitmaster, grill master, and founder of the popular website Girls Can Grill. Christie is known for her creative and flavorful recipes and expertise in grilling and smoking. She is a self-taught grilling expert who has honed her craft for over a decade.

In addition to running Girls Can Grill, Christie is a sought-after speaker and educator on all things grilling. She has appeared on numerous television shows and has been featured in many publications, including Food & Wine, Southern Living, and USA Today. She is also a regular contributor to barbecue and grilling publications and has won several awards for her recipes and techniques.

Legend of BBQ Sterling Ball stops by to chat about the hall of fame, brisket, music, and his life in semi-retirement.  We also talk about what he is working on and should be working on (cough, book, Cough) Sterling is on of our favorite guests and we hope you love listening as much as we did. 

Matt Messer is the man behind Cotton Gin Smokers.  These made-in-America drum smokers are easy on the eyes but can cook a mean piece of meat.  Anthony and Guest host, Jesse Johnson of The Pitmaster BBQ Supply, talks with Matt about how to efficiently cook on these drums, how they are built, and everything you need to know about Cotton Gin Smokers.  

Travis Padderson owns one of the fastest-growing rub companies in Flaps 20.  Besides their rubs, their marinade Moo Magic is a staple on the circuit.  He walks us through how to marinade and a little bit about the science of it.  He also revels what his process of sponsoring teams and what he looks for.  

We chat with Ken Perkins, who just won the SCA world championship.  We talk with him about the moment his number was called, and about his process living in the cold north, we even learn what rubs he used on his $10,000 steak.  

Tim Sheer owns Gateway Drum Smokers, Blues Hog BBQ, Marble Ridge, and the head cook of the famed Shake and Bake BBQ team.  We chat with Tim about all his ventures and get some tips on how to start and run your Gateway drum properly.  We talk about the impact of Drums in the bbq world and much more. 

Lady Jaye is not your average "BBQ" place.  They use high-quality meat with downhome recipes with a fine dining flair.  It is hard to define, to say the least.  We talk about cuts of meat and how to cook some fancy meat that most of us don't think about.  Seriously when you eat here let us know what you think!

Flip Flop is a long-forgotten technique, but Andy Moeckel is bringing it back in a big way.  Traveling all over the planet sharing his family tradition with everyone and anyone wanting to cook venison the right way.  Trust me when I say you won't eat deer meat the same way again after you have tried the Flip Flop. 

Katelyn is the Steak cook of Trump My Rump BBQ & Steak Crew.  She has been a top SCA cook for a few years and is just off a win at a recent BAMA-Q event.  We chat with her about steak contests, cooking steak, and much more.  

Jamie is an SCA rep and recently cooked her first SCA contest.  Whe pulls the curtain back and allows us to see what a rep does and what are some of the dos and don't of turn-ins. 

We chat with the host of Bama-Q Lisa Blackwell.  We chat about where the show came from, some updates on new shows, and what's to come.  If you haven't been watching Bama-Q you're missing out.  

Mom of three, Kara, has been busy this year! From reaching over 60,000 followers, getting television spots with Food Network Canada, and continuing to work with some of the biggest names in the BBQ business. She is reaching new heights and bigger goals than ever! Join us to catch up and find out what's next for Kara, "that" BBQ mom from Canada.

We chat with the host of Bama-Q Lisa Blackwell.  We chat about where the show came from, some updates on new shows, and whats to come.  If you haven't been watching Bama-Q you're missing out.  

We catch up with Phil the Grill and chat about his epic wins and his thoughts on Utah judges.  We talk about his restaurant and how to avoid turning in a KCBS box.  We get his secret to comp ribs (well, not really) and all things Phil the Grill.  

Father-Daughter duo who, instead of getting ice cream and watching movies, they prefer to spend family time cooking steaks in parking lots.  Both are going to the world steak championships, and we talk about their journey.  We also have Brennon Nelson on as a guest so we also chat with him about the world of steaks.  

Father-Daughter duo who, instead of getting ice cream and watching movies, they prefer to spend family time cooking steaks in parking lots.  Both are going to the world steak championships, and we talk about their journey.  We also have Brennon Nelson on as a guest so we also chat with him about the world of steaks.  

This week we chat with multiple ancillary and steak golden ticket winner Jonny Cobia.  He has crushed it on the ancillary scene in the west and has done very well for himself on the steak side of things as well.  Jonny wasn't a fan of cooking up until a few years ago an now he is one of the best in the west.  

We catch up with legendary pitmaster Harry Soo.  Harry has been busier than ever and is still going full boar on his youtube channel, class, traveling, and more.  Harry has made it his mission to teach anyone who will listen to some of his vast BBQ knowledge, and it is always a good time to get him on the podcast. 

If you want to meet Harry and you live in CA you can catch him at Juniors Smokehouse on December 17th from 11 am till sold out. He will be cooking up some food and doing a meet and greet.  

Smitty is killing the game right now.  Winner of the World Foods World Championship BBQ title and RGC the Royal Open.  This is just a snipped of wins and hardware Sterling has taken down this season.  We catch up with him and hear about everything he has been up to.  

In his first year in competition BBQ, he went and placed at the Jack and made it to the royal. His first SCA, he got his golden ticket.  Larry talks about his journey over the years, and he gives us great pointers on how to win SCA!  

Since we had Kyle on the pod last, he has taken 4th place in pork shoulder in Memphis in May, 4th place overall at the Royal invitational, been on TV, add new rubs to the lineup, bought a restaurant, and much more.  So much to talk about in so little time.  Don't forget to follow Kyl and all he has going on over at yourbehindbbq.com

Brennon Nielson updates us on his SCA career.  We talk about rules you may not have known in judging, the new things he is doing to get back on top, and some cool gear he uses for his cooker.  We gleaned a lot from this episode and hope you do as well. 

What started as a passion for cooking over fire quickly turned into a full-blown mission for me. My journey into BBQ began the way many great stories do—backyard cooks for family and friends, experimenting with rubs, sauces, and different pits until I found the flavors that truly spoke to me. I wasn't just cooking food—I was creating an experience.
Over time, the spark grew into something bigger. I built Blazin Jett BBQ in Kokomo, Indiana, as more than just a name—it's a reflection of my drive, my style, and my belief that great BBQ brings people together. Whether it's firing up the Weber kettle with the vortex, running the Traeger, or lighting up the Su-V gun for that perfect sear, I love pushing boundaries and showing people there's always a new level of flavor waiting to be unlocked.
I've taken my brand from backyard cooks to competitions, social media, and collaborations with companies I respect. Along the way, I've been blessed to connect with other pitmasters, creators, and BBQ lovers who've inspired me to keep going.
My Goals:
• Continue to grow Blazin Jett BBQ into a respected name in competition and content creation.
• Represent and collaborate with brands that share my same passion for quality, innovation, and community.
• Build products—rubs, sauces, and gear—that deliver the same bold, authentic flavor I stand behind.
• Inspire others to fire up their pits, try new things, and enjoy the journey as much as the results.
For me, BBQ isn't just food—it's fire, family, and fuel for creating unforgettable moments. And I'm just getting star

Matt Hanson is fresh off the Jack, and we talk to him about what his 2nd time around was like.  We also talk about their growth not only in scores but what they are doing to help people get better cooking comp or backyard BBQ.  

This week we chat with Roby Burch of Burch Barrel.  One of the cooler grills on the market.  It has a lot of versatility and is a game changer for hunting, camping, and tailgating.  We chat about the beginning and what makes Burch Barrel of the best cookers you can have.  

This week we catch up with Lynnae Oxley.  She has had her food trailer for over a year, and we drop in and see how that is going.  So if you have ever considered a food business, hopefully, this episode will help you decide to run far away.

Steve is back to talk steak.  He just took down the BBQ PitStop Championship series and is the #1 contender for the West coast steak championship.  We get a few tips for Steve and talk steak competitions in general.  

With the upcoming Pizza Cookoff Association, we chat with the Former owner of the best pizza in Utah, Jack Carlisle.  He has more pizza experience than most people in this state combined.  We talk with him about tips for making the perfect pizza.  If you're cooking for yourself or looking to get into competing Jack dishes some great advice.  

This week we have Tony Roberts and Chris Webb from Proud Souls Barbecue & Provisions.  They have some BIG news to talk about, and they come on to share that and much more.  We also get great tips on buying products for comps or maximizing your meat quality.  Come join us live from Western Legends in Kanab UT....  Spoiler alert Chris Webb takes GC!  Download this NOW!

This week we have Sunny Mood of Moodswing BBQ and Richard Fergola of Fergolicious BBQ.  We chat with them about what they have been up to since we had them on the pod last.  We also chat about an upcoming class they have in Utah next month.  You can sign up at https://www.fergoliciousbbq.com/

The last time we talked Brisket with Matt the audio was hard to get through.  So after hearing from some of you, we decided to record this again, and I am glad we did.  I think we got a lot more from Matt this time round.  SO even if you heard this one before, there is definitely something to get from this.  

Competitor, backyard cook, pellet, and Stick burner aficionado Deni Lathrop of Chicks That Smoke does it all.  We chat with her about the world of BBQ and her new rub and, of course, much more.  Check her out on Instagram for great bbq content! 

After judging Jack for a year, Christie Vanover of Girls Can Grill is finally cooking it. After a very successful 21 season, Christie is more focused on BBQ than ever before, as she is now a full-time BBQ pro. We get some of her secrets and talk grills and much more. 

LB's BBQ was born in 2015, forged from a lifelong obsession with fire, flavor, and feeding people like family. But let's be real — LB's been cheffing it up since he was just four years old. This isn't just a hobby. It's in his DNA. Cooking isn't what he does — it's who he is.

There's nothing LB loves more than seeing that first bite turn into a big-ass smile. That's the fuel behind every flame.

These days, LB's BBQ is blowing up social media, especially over on TikTok, where the smoke is always rolling and the heat never drops. From Wing Wednesdays to Weber Lives, LB throws down live, uncut, and unfiltered — unboxing grills, testing limits, and serving up pure fire.

A new competitive food sport is coming to a town near you, and it is called the Pizza Cook-Off Association. Jerry Belcastro is the guy who is bringing pizza to the competitive forefront, and we chat with him about what to expect from the association and if Dominos is the best pizza chain or not.

Zack Moreno of A Boy and A Grill is a home cook who is a BBQ fiend. If you want a break from all the competition talk, this is your episode. Maybe you can learn something about cooking for friends and family and not 6 strangers.

We got Matt Hanson of Cooked Pigs back to talk ribs. He runs us through his whole process and has a grip of tips you can take to your next comp. I know we said we would talk brisket but we didn't and for that we a sorry. The good news is, that he will be back to talk about brisket,