Explore every episode of the podcast The Smoking Hot Confessions BBQ Podcast

It's that time of year again, where I head down south of Sydney, Australia, to a tiny town called Kangaroo Valley. KV is famous for having one of, if not THE best Craft Beer and BBQ Festivals in the country. And 2024 did not disappoint.

Join me for another of our 'AFTER DARK' specials where I settle in for a beer and a chat with some of the best competitors out there.

#bbq #bbqfestival #podcast #bbqpodcast

It's that time of year again, where I head down south of Sydney, Australia, to a tiny town called Kangaroo Valley. KV is famous for having one of, if not THE best Craft Beer and BBQ Festivals in the country. And 2024 did not disappoint.

Join me as I spend the weekend at the festival, chatting with competitors, vendors, suppliers and more!

#bbq #bbqfestival #podcast #bbqpodcast

Hello, hello. It's been a minute, hasn't it! Some of you may have thought the show was over, but it is not. But don't read this, press play and get the down low there. 

This episode of the Smoking Hot Confessions BBQ Podcast was recorded LIVE at the Emerald BBQ and Beer Festival, in beautiful outback Queensland. Enjoy!

Wanna continue the conversation? Come join us over on Facebook at the Smoking Hot Confessions BBQ Community:

https://www.facebook.com/groups/smokinghotconfessionsbbqcommunity

This episode of the Smoking Hot Confessions BBQ Podcast is Part 2 of a 2 part ‘After Dark’ series recorded at the always amazing Kangaroo Valley Craft Beer and BBQ Festival. In Pt 2, I’m joined by Chad Griffin from Smoke Masters BBQ in a stint as co-host, as well as Matt Brien from Smokin’ Forties, Drinkin’ Shorties, and Cheyne Whitemore from Long Paddock Meats and That South Coast Rub Guy. So settle in and get comfortable for this really interesting chat with some up and comers on the competition BBQ scene.

Wanna continue the conversation? Come join us over on Facebook at the Smoking Hot Confessions BBQ Community:

https://www.facebook.com/groups/smokinghotconfessionsbbqcommunity

This episode of the Smoking Hot Confessions BBQ Podcast is Part 1 of a 2 part ‘After Dark’ series recorded at the always amazing Kangaroo Valley Craft Beer and BBQ Festival. In Pt 1, we’re chatting with Matt Harris from Shire Smokers BBQ and James Wilson from Smokeface Grillahs, two of the most seasoned BBQ competitors in Australia. Get your pens and papers ready, as these guys share some seriously tasty tips and tricks!

Keep the conversation going in The Smoking Hot Confessions BBQ Community on Facebook:

https://www.facebook.com/groups/smokinghotconfessionsbbqcommunity

If you’re serious about BBQ, and let’s be honest, you wouldn’t be here if you weren’t, then you’ll know about Butcher BBQ. Their BBQ rubs and injections are staples of competition BBQ kitchens around the world and have been credited with more trophy wins than any other product out there. The founder is David Bouska - world championship winning Pitmaster, BBQ Pitmasters competitor and champion archer. A butcher by trade, David fell in love with competition BBQ and it wasn’t long before his knowledge of meat gave him an edge over his fellow BBQ competitors. And the rest, as they say, is history. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, David and I get into:

• Smoking Wagyu Briskets (0:59)
• The difference between a meat market and a butcher (8:41)
• Appearing on BBQ Pitmasters (12:30)
• How Butcher BBQ became a business (27:58)
• Butcher BBQ Classes (39:55)
• David’s best tips for people looking to get into competition BBQ (43:37)

Looking to get more from your BBQ? Check out Barbe Con. The library is now open. Learn how to cook better BBQ and become the envy of family and friends. And if you have a BBQ business, learn how to sharpen your game to make those fat stacks of brisket cash!

https://barbecon.smokinghotconfessions.com

If there’s one man who knows how to build an ugly drum smoker, it’s Adam Yorke, founder of Ugly Drum Smokers Australia. A fellow Brazilian Jiu Jitsu practitioner and BBQ lover, it didn’t take long for Adam to go all in on the BBQ game, starting his own BBQ business. And he has several different options available for potential barrel smoker fans. For those who want a DIY smoker and are confident to build a drum smoker of their own, he has a wide range of drum smoker parts including a complete UDS kit. And for those who aren’t so brave with the do it yourself stuff, he also sells complete ugly drum smokers. All of his smokers are completely customisable so your UDS build will be your own.

In this full episode of the Smoking Hot Confessions BBQ Podcast, Adam and I get into:

• Adam’s love of BJJ (0:47)
• Where Adam’s love of food and barbecue came from (6:28)
• What fish Adam likes to catch and cook in his drum smokers (13:36)
• How Ugly Drum Smokers Australia got started (16:15)
• One of his other hobbies that is also popular with BBQers (20:51)
• Why his drum smokers don’t have form lines (31:22)
• Adam’s best tips for cooking on ugly drum smokers (44:57)

Want to continue the conversation, join over on Facebook at the Smoking Hot Confessions BBQ Community:

https://www.facebook.com/groups/1676305375916142/

There’s not much that Steven West of Moist BBQ enjoys more than going to a BBQ Competition. Except of course winning a trophy at that BBQ competition. Using his own BBQ rubs of course! Steven is the pitmaster and team captain of Moist BBQ, a competition BBQ team that enjoys a good reputation on the circuit. Be it a low and slow Australasian Barbecue Alliance competition, or a Steak Cookoff Association competition, Steven and his team are up for the challenge and are regularly at the pointy end of the board. In fact, they are currently waiting for the next World Championship round of the Steak Cookoff Association, having won a ‘Golden Ticket’ invitation to head to the United States and represent Australia, cooking up the perfect ribeye steak. Off the back of his competition BBQ successes, Steven has also founded Slow Burner BBQ, a BBQ rub company whose spice rubs are on high rotation here at Smoking Hot Confessions. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Steven and I get into:

• How Steven got into barbeque and how Moist BBQ got started (1:31)
• How Moist BBQ keep up on trends in competition BBQ and the wider food scene (12:34)
• Their recent successes at Meatstock Melbourne (15:25)
• What he thinks about a quadruple Steak Cookoff Association competition (22:49)
• How he started his rub business Slow Burner BBQ (26:26)
• Steven’s best tips for starting a BBQ rub business (41:50)

Barbe Con is here! The world's first live online BBQ summit is just around the corner and we have three goals - to save you time, save you money and to become the envy of friends and family. We have the best BBQ pitmasters and BBQ business owners from around the country as well as one or two international guests and we’re bringing them into your living rooms, LIVE! A two day event, the first day is dedicated to cooking BBQ, and the second day is dedicated to the business of BBQ. We’re bringing you cooking demonstrations on Saturday and business presentations on Sunday. Get your tickets now:

https://barbecon.eventbrite.com.au

You have a dream. You’re onto something. You can feel it in your bones. You just have to get there. But there’s a problem. Money makes the world go round, and you don’t have much of it. In fact, you only $500 left on your last good credit card. Do you back yourself and go all in, or do you play it safe and bow out while you still can? 

One man who chose to roll the dice is Darian Khosravi. The result? Kosmo’s Q. And the rest, as they say, is history. Kosmo developed his products on the competition BBQ circuit, starting with small batches for friendly competitors, taking on their feedback and that of judges and refining his recipes. His success at BBQ competition after BBQ competition was evidence of his hard work, and the slogan ‘It just wins’ became cemented in the minds of BBQ enthusiasts everywhere. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Kosmo and I get into:

• How Darian likes to cook his catfish (1:42)
• Overcoming being a burns victim as a child (8:54)
• What is was like winning the World BBQ Championships (16:08)
• The story that inspires him to keep going with his business ventures (26:55)
• The Kosmo’s Q Food Truck (35:54)
• The journey from $500 to $50M (40:02)
• Kosmo’s Q Top Tips and Tricks for BBQ Success (48:57)

Barbe Con is here! The world's first live online BBQ summit is just around the corner and we have three goals - to save you time, save you money and to become the envy of friends and family. We have the best BBQ pitmasters and BBQ business owners from around the country as well as one or two international guests and we’re bringing them into your living rooms, LIVE! A two day event, the first day is dedicated to cooking BBQ, and the second day is dedicated to the business of BBQ. We’re bringing you cooking demonstrations on Saturday and business presentations on Sunday. Get your tickets now:

https://barbecon.eventbrite.com.au

#kosmosq #bbqindustry #bbqbsuiness #businesssuccess #competitionbbq #bbqcompetition #meat #smokedmeat

Game meat isn’t for everybody. Atleast, it hasn’t been historically. However one man, Rob Gallina, is set to change that. He’s a builder, contract shooter and BBQ freak who loves nothing more than getting out in the bush for a few weeks at a time and living off the land. Yes, you read that right - he hunts, catches, cleans and cooks what he eats. He’s also the founder of Game On Enterprises, which takes people out into the bush and teaches them how to be self-sufficient in the bush, and live sustainably. He also offers classes, and even has his own range of BBQ rubs, that aim to combine delicious traditional BBQ flavours with game meat to create an industry niche with sustainability at its core. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Rob and I get into:

• The good time he had at Meatstock Toowoomba (0:31)
• Bringing sustainability to the BBQ world (7:06)
• Life as a contract shooter (13:54)
• Taking Big Moe Cason out into the Aussie bush (18:47)
• The rising trend in self-sufficiency classes (22:25)
• How his BBQ business, Game On Enterprises came about (28:13)
• A new idea for competition BBQ categories (35:00)
• Steps toward sustainability you can take (49:08)

Barbe Con is here! The world's first live online BBQ summit is just around the corner and we have three goals - to save you time, save you money and to become the envy of friends and family. We have the best BBQ pitmasters and BBQ business owners from around the country as well as one or two international guests and we’re bringing them into your living rooms, LIVE! A two day event, the first day is dedicated to cooking BBQ, and the second day is dedicated to the business of BBQ. We’re bringing you cooking demonstrations on Saturday and business presentations on Sunday. Early Bird tickets go on sale Friday the 9th of July. Head to our website to get your tickets now:

https://www.smokinghotconfessions.com/barbecon

When asked for their best piece of advice, many BBQ pitmasters will pause, reflect, and say ‘Relax, it’s not rocket science.’ Except, sometimes it is. Such is the case for Dr Howard Conyers, a pitmaster from South Carolina, currently living in Louisiana. Why Louisiana? Because by day, Dr Conyers is a rocket scientist for NASA. Yep, during the week he sends rockets worth countless millions of dollars hurtling through space, and on the weekends, cooks whole hog in the most traditional of ways and teaching the missing history of barbecue on his family farm as part of The 100 Acres Project. Dr Conyers is truly a Guardian of BBQ and The 100 Acres Project is an initiative of his BBQ operation, Conyers Family BBQ. Cooking under his own name is a right that was denied his ancestors and this is the driving motivation behind everything Dr Conyers does. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Dr Conyers and I get into:

• Life as a NASA Rocket Scientist (1:18)
• The story behind his BBQ nickname ‘The Guardian of Tradition’ (7:43)
• Creating the Kingsford Preserve the Pit Program (15:07)
• The Conyers Family BBQ LLC (25:34)
• The Hundred Acres Project (36:40)
• Dr Conyers’ lesson on the missing history of barbecue (46:34)

Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon!

https://smokinghotconfessions.com/barbeconprereg/

Julie-ann Tindall-Davies returns in this very special episode of our BBQ Podcast. If you’ve been listening to the show for a while, you’ll know that she’s one half of the dynamic duo behind JAGRD Woodfired, one of the most successful smoker manufacturers in the country. Their competition team was also awarded the KCBS International Brisket Team of the Year in 2020. Recently, she’s taken over the running of the Smokin’ Charity BBQ Competitions, which holds the majority of the BBQ competitions in Western Australia. Combine all that with being a wife, mother, grandmother and business owner and you’ve got a woman who’s earned her title of ‘The First Lady of BBQ’. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Julie-ann and I get into:

• How Julie-ann likes to do an entire crackling pork roast dinner (2:31)
• Winning Runner Up Pit Builder of the Year (6:23)
• Winning Best Innovative Outdoor Design (14:45)
• Taking on Smokin’ Charity BBQ Competitions (23:51)
• Handing over the reigns of her competition BBQ team to Glenn (40:23)
• Tips for staying cool at a BBQ competition (44:30)

Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon!

https://smokinghotconfessions.com/barbeconprereg/

There are few people that you will meet in your life that deserve the moniker, ‘a force of nature’. However Sunny Moody is exactly that. Sunny was awarded, and is the current reigning World Steak Champion, taking out the annual Steak Cookoff Association Championships in 2021. Now winning that prestigious BBQ competition is no mean feat, but there’s more to Sunny than ‘just’ being a legend on a grill. She’s a mother to two teenagers, volunteers taking groups of even more teenagers out into the bush and teaching them how to cook, is a certified nutritionist and physical trainer, and if that wasn’t enough is also a Multiple Sclerosis sufferer. Though in truth, it looks more like she’s kicking MS’s butt rather than suffering from it. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Sunny and I get into:

• The charity work that she does with teenagers (1:12)
• Winning the World Steak Championships (10:31)
• Her special role at the recent NBBQA event (23:16)
• An insight into how the Georgia BBQ Association (36:19)
• Her background in forensic science and how that helps her in BBQ (39:56)
• Sunny’s best tips for delicious chicken wings on the BBQ (46:20)

Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon!

https://smokinghotconfessions.com/barbeconprereg/

Barbecue can be as conformative or as creative as you want to make it. One BBQ pitmaster who refuses to relegate her food to the banality of conformity is Cassie Strohmeyer, head cook and team captain of Smoke on the Water competition BBQ team. Hailing from Gladstone, Queensland, Cassie spends her time traveling the east coast of Australia, competing in low and slow BBQ competitions with the Australasian Barbecue Alliance and hot and fast BBQ competitions with the Steak Cookoff Association. And it’s in these SCA competitions that Cassie truly shines with her creative culinary skills firmly at the forefront. Indeed, her dishes are so creative that she’s captured the attention of the World Food Championships, and at the time of writing, she’s on the final list of potential candidates for their Le Cordon Bleu Academy. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Cassie and I get into:

• Why a potato bake is her favourite thing to cook in a BBQ (1:39)
• Her unique approach to the SCA competition at Meatstock Toowoomba (7:32)
• Her role as a peer judge in the Australasian Barbecue Alliance Annual Awards (18:35)
• The BBQ classes and lessons she delivers (23:19)
• The local products she likes to include in her cooking (35:32)
• Her BBQ catering operation (37:59)

Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon!

https://smokinghotconfessions.com/barbeconprereg/

What do kangaroos, emu and crocodile have in common? They are all delicious on the grill. Jokes aside, despite a reputation of being a barren land, Australia actually has an incredibly large and diverse range of foods - enough to support countless generations of Indigenous Australians for approximately 50,000 years. Sadly, much of this knowledge has been lost. However, one woman is determined to restore and share this knowledge. Amanda Trapnell is cofounder of Native Harvest. She works with Indigenous Australians to harvest Indigenous ingredients and uses them in BBQ products such as rubs and sauces. Her work ensures that Indigenous Australians are equitably compensated for their products and knowledge, and non-Indigenous Australians learn about and gain respect for said products and knowledge. It’s important work and another example of how BBQ can bring people together. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Amanda and I get into:

• Just how small the BBQ world is at times (1:10)
• How Amanda likes to make BBQ pork ribs (3:12)
• Incorporating Indigenous cooking techniques with smoking meat (8:34)
• Her ideas for Indigenous proteins in a BBQ competition (15:55)
• How Native Harvest got started (20:35)
• How all her products are ethically and sustainably sourced (29:19)
• A lesson in how to make a native basil and thyme crusted beef tenderloin (44:10)

Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon!

https://smokinghotconfessions.com/barbeconprereg/

We continue our podcast series featuring the most influential women in BBQ with Ceri Ford, one of the most prolific BBQ judges on the circuit and founder of the Women of Low ‘n Slow Australia Facebook group. She’s a registered judge with the Australasian Barbecue Alliance, Kansas City Barbeque Society and the Steak Cookoff Association. I would challenge any pitmaster to know as much about BBQ as Ceri, or travel as many miles for competitions as she has. She’s also the founder of Healthy Party Girl, a business where Ceri dedicates herself to helping her clients achieve balance and improve their health. In short, Ceri is the very definition of goal setting, hard work, and a dedication to the smokey art of BBQ!

In this full episode of the Smoking Hot Confessions BBQ Podcast, Ceri and I get into:

• The wine club Ceri’s in, pairing wine with BBQ (0:57)
• Differences between Meatstock Melbourne and Meatstock Toowoomba (4:15)
• The difference Ceri has found between ABA and KCBS low and slow BBQ competitions (15:52)
• Founding the Women of Low and Slow Facebook Group (23:31)
• Ceri’s upcoming BBQ cookbook (35:58)
• Ceri tips for finding balance and leading a healthy life in the BBQ world (40:57)

Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon!

https://smokinghotconfessions.com/barbeconprereg/

Bronnie Durston has led a successful career in hospitality, having made a name for herself as a wedding planner. However, after discovering the delicious food of Texas BBQ, Bronnie has dedicated herself to low and slow BBQ. Together with husband Paul, they are active on the competition BBQ circuit, competing as the award winning BBQ team, Bulldogs BBQ, named after Bronnie’s favourite football team. They also have an award nominated BBQ catering operation, 4670 BBQ, and the award nominated BBQ joint, Bundaberg Lunchbox. As if that wasn’t enough, Bronnie and Paul Durston are also the event organisers for the much loved Bundaberg BBQ Battle. Bronnie even shares a surprise announcement during this episode, letting us know about a 5th arm of their BBQ business endeavors, tackling the entire BBQ industry from all angles. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Bronnie and I get into:

• Meatstock Toowoomba and meeting Tuffy Stone (0:53)
• The Australasian Barbecue Alliance Awards Night (10:51)
• How they went in the low and slow BBQ competition at Meatstock (14:40)
• The Bundaberg BBQ Battle and why it’s not happening this year (18:29)
• Catering weddings with 4670 BBQ (27:18)
• Their award nominated BBQ joint Bundaberg Lunchbox (34:06)
• Bronnie’s Mental Health Tips for Success in BBQ (43:58)

Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon!

https://smokinghotconfessions.com/barbeconprereg/

Karina Rumens is a woman on a mission - to ensure that competition BBQ in Australia is held to the highest standards and maintains a reputation equal to anywhere else in the world. Karina is one of the highest Kansas City Barbeque Society Representatives in the country and when you meet her, it’s easy to see why. A consummate professional, Karina is passionate about three things - BBQ, KCBS and Cocktails - though it’s difficult to put them in order! She is a driving force behind the competition BBQ circuit in Western Australia and although most of what she does is behind the scenes, is one of the chief reasons that WA has such a thriving competition BBQ scene. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Karina and I get into:

• Why her favourite BBQ meat is brisket (2:00)
• How Karina got into the competition BBQ scene (4:18)
• Karina’s favourite BBQ competition or BBQ festival (11:53)
• Why Karina prefers sides to mains (19:18)
• How Karina became a KCBS Representative (25:46)
• What happens when the rules are broken (29:49)
• How KCBS score auditing works (33:53)
• Her business grown from BBQ (40:29)
• Matching cocktails with BBQ (44:06)

Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon!

https://smokinghotconfessions.com/barbeconprereg/

#kcbs #kansascitybarbequesociety #bbqjudging #bbqjudge #bbq #barbecue #barbeque #meat #smokedmeat #westernaustralia #wa #perth #competitionbbq #bbqcompetition

Meatstock is not just a BBQ festival - it’s an experience. It’s a BBQ competition, an expo, a rock concert, a car show and much much more. And so it was that I was very excited when it was announced that Meatstock was coming to Queensland. And boy, was it a show. In partnership with Toowoomba Regional Council, Meatstock Toowoomba set the standard for a BBQ event this side of the border. Never one to rest on his heels, founder Jay Beaumont decided that he was going to reinvent his signature event. Meatstock Toowoomba had the signature round of the Australasian Barbecue Alliance BBQ competition, a BBQ expo, a championship rodeo round, live country music on stage from 2pm til late every day, a strongman and strongwoman competition, cooking demonstrations, children's activities and of course only the best food trucks and drinks wagons on the East Coast. There was also this year’s Australasian Barbecue Alliance Awards - an industry event recognising the best of the best from within the BBQ industry. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, I grab my camera and mics and chat with:

1. Brad Shorten from Fire and Brimstone Barbeque
2. Grant Coleman from Smooth & SmOakey Salad Dodgers
3. Rob Beswick-Davison from Meatee Goodness
4. Lloyd Budd and Brendon Jones from Lanes BBQ Australia
5. Jake Davey
6. Bryan Murphy from Hazy Peak Barbecues
7. Lukas Armstrong from The Jacks Creek BBQ Team
8. Trevor Blanch from Deep South East BBQ Condiments
9. Mike Johnson and Christina Fitzgerald from Sugarfire Smokehouse
10. Aaron Palmer from Low n Slow Basics
11. Chris Davey from Smokin’ Hot Bros
12. Michael Page from Heavenly Hell

Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon!

https://smokinghotconfessions.com/barbeconprereg/

There’s BBQ joints, and then there’s Fire and Brimstone Barbeque - one of the best BBQ joints in Sydney. BBQ Pitmaster Brad Shorten is the man behind the smoked meat phenomenon and he’s our guest in this full episode of the Smoking Hot Confessions BBQ Podcast. Fire and Brimstone is well known by Sydney foodies as the place to go for delicious smoked brisket, bbq pork ribs, bbq chicken and more. But that hasn’t been enough for Brad. He’s also got his line of Fire and Brimstone BBQ rubs, thought of by many as the best BBQ rubs around. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Brad and I get into:

• What it’s like to be nominated for the Australasian Barbecue Alliance Awards (1:05)
• The thing about chicken skins (7.29)
• The birth of Fire and Brimstone Barbeque (22:15)
• How they balance the wastage margins to maximise profits (29:21)
• Their bottomless Beer and BBQ deal (33:52)
• Brad’s tips for cooking better BBQ (46:10)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to the Smoking Hot Confessions website:

https://smokinghotconfessions.com  

#bbq #bbqjoints #bbqrestaurants #bbqfamily #bbqlove #fireandbrimstone #barbecue #barbeque #brisket #pulledpork #bbqchicken #sydney #sydneyfoodie #foodie

Slinging brisket for cash is no easy feat, but Mackay pitmaster Blair Tomkinson sure makes it look that way. His BBQ catering business, Bears BBQ Low and Slow Catering, has been recently nominated for ‘Catering Operation of the Year’ in the annual Australasian Barbecue Alliance Awards. His brisket and beef ribs are the stuff of legend, and his prowess in Texas BBQ brought him to the attention of competition BBQ royalty ‘Country Boys BBQ’. Blair was quickly recruited to the team and is now in charge of cooking all the beef at the Country Boys’ BBQ competition events. So, not only is he an award winning BBQ pitmaster and an award nominated BBQ business operator, he is also a renowned barbecue pit builder. Yes, he builds all the pits that he cooks on!

In this full episode of the Smoking Hot Confessions BBQ Podcast, Blair and I get into:

• His long history with Australian BBQ legend Barbecue Mafia (3:10)

• His collection of BBQ smokers that he built himself (7:11)
• The most common problem with Gateway Drum Smokers in competition BBQ (13:17)
• Bears BBQ Low and Slow Catering (20:19)
• What type of events he prefers to service and why (28:57)
• Blair’s best tips for smoking brisket (42:18)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to the Smoking Hot Confessions website:

https://smokinghotconfessions.com  

John Austin is many things. A husband. A Father. A serviceman. A backyard BBQ lover. And now a TikTok superstar!

It is impossible to argue that TikTok is a fad - it’s clearly here to stay, and BBQ business owners would do well to get on board. The TikTok algorithm is still very generous, offering a lot of organic reach that has become very hard to come by on other platforms. As such, TikTok should be a part of any healthy social media marketing strategy. John recognised this early on and TikTok is where he has focussed his marketing energies for his BBQ rub business ‘AussieQ Backyard BBQ’. He’s refined his TikTok marketing strategy, paid attention to the TikTok algorithm, and has gained hundreds of thousands of TikTok followers. Even Gordon Ramsay has dueted his BBQ videos. Twice. Which officially makes John Austin TikTok famous!

In this full episode of the Smoking Hot Confessions BBQ Podcast, John and I get into:

• What John had in his BBQ smoker while we were recording (0:46)
• John’s time as a serviceman in the Australian Army (2:16)
• Cooking BBQ with Nepalese soldiers in Afghanistan (9:15)
• Cooking BBQ while at work with the Army in Australia (15:02)
• Taking BBQ out to Indigenous communities in Central Australia (17:10)
• How his BBQ rub business AussieQ came about (22:29)
• Gordon Ramsay duetting his videos (32:56)
• How John balances active duty with running a BBQ business (39:26)
• John best TikTok Tips (45:48)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to the Smoking Hot Confessions website:

https://smokinghotconfessions.com  

Kyle Leffers is a man who loves his BBQ. So much so that he has started not one, but two BBQ businesses, as well as a competition BBQ team. Based in Adelaide, South Australia, Kyle and his team compete as Rub and Grub and are carving it up, particularly in Steak Cookoff Association competitions where, at the time of publishing, team mate Adriano Andrade is sitting at #2 on the Australian ladder. Rub and Grub has also evolved into a BBQ business, producing a very successful line of BBQ rubs. In addition to these, they also produce the Weber Go Anywhere Riser, one of the most popular Weber Go Anywhere modifications on the market which enables portable charcoal grill lovers to use a Weber rotisserie with their favourite camping barbecue. And as if this wasn’t enough, Kyle has also co-founded popular low and slow butcher shop ‘Meat Your Needs’ which has been nominated for this year’s Australasian Barbecue Alliance Annual Awards. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Kyle and I get into:

• Reminiscing about Meat Meet in Horsham (0:48)
• How Kyle got into barbeque (3:36)
• His first experience in competition BBQ (8:08)
• How the Rub and Grub BBQ business was formed (17:39)
• The Weber Go Anywhere Riser (25:59)
• The low and slow butcher shop Meat Your Needs (34:00)
• Kyle best advice for making better BBQ (44:57)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to the Smoking Hot Confessions website:

https://smokinghotconfessions.com  

If there is one name that is synonymous with competition BBQ, it’s Malcom Reed. Malcom Reed and his competition BBQ team Killer Hogs are legends of the competition BBQ scene, winning trophy after trophy over a period of nearly two decades. He’s particularly well known for his long history of success at the World Championship Barbecue Cooking Contest, aka Memphis in May. 

However, Malcom is a high achiever and a room full of competition BBQ trophies was never going to fully satisfy him. Together with his wife Rachelle, they founded the How To BBQ Right YouTube channel and the How To BBQ Right website. How To BBQ Right was a rapid success with audiences religiously tuning in each week to catch Malcom’s latest BBQ recipes. And watch they did, with the How To BBQ Right Channel racking up 1.3 million subscribers at the time of recording, with Malcom’s delicious barbecue food recipes garnering millions upon millions of views. Some of the most popular include his pork ribs recipe, his mac and cheese recipe, his philly cheesesteak recipe, and of course his how to smoke brisket recipes. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Malcom and I get into:

• What does Malcom Reed love to BBQ when he’s NOT making videos? (3:12)
• What is Malcom’s preferred style of BBQ smoker? (6:28)
• What Malcom can remember of his first BBQ competition (11:33)
• What the experience was like hosting a BBQ competition for the first time (21:08)
• How the How To BBQ Right YouTube channel was created (24:21)
• When and why they started the How to BBQ Right Podcast (30:54)
• A disastrous BBQ recipe video (39:54)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to the Smoking Hot Confessions website:

https://smokinghotconfessions.com  

There are big changes afoot for both the Meatstock food festival and BBQ competition, and the Australasian Barbecue Alliance itself. Jay Beaumont is a co-founder of the Australasian Barbecue Alliance, the founder of Meatstock and man oh man does he know how to put on an event! Meatstock is foodie heaven! It is without a doubt the biggest and best BBQ festival Australia has ever seen. But there’s not just one, there’s three! There’s Meatstock Sydney, Meatstock Melbourne and Meatstock Auckland, in New Zealand. That’s right, the love of smoked meat and low and slow barbecue has spread across the Tasman. In fact, the Meatstock barbecue competitions have become so popular that they regularly attract famous, special guest pitmasters such as Tuffy Stone, and Big Moe Cason. But never one to rest while his brisket is resting, Jay is switching things up for both Meatstock, and the Australasian Barbecue Alliance, and I gotta tell you, it’s pretty exciting!

In this full episode of the Smoking Hot Confessions BBQ Podcast, Jay and I get into:

• Jay’s new barbecue video studio in Port Macquarie (0:35)
• Everything to do with Meatstock Toowoomba (5:41)
• Local celebrity pitmasters coming to Meatstock Toowoomba (18:23)
• Meatstock Brazil (22:03)
• Meatstock Saudi Arabia (27:58)
• Recent changes at the Australasian Barbecue Alliance (29:20)
• How the annual Australasian Barbecue Alliance Annual Awards are changing (32:09)
• The new, transparent judging process (37:18)
• The new Awards ceremony (43:50)
• Jay’s Tips for Better Food Videos (46:03)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to the Smoking Hot Confessions website:

https://smokinghotconfessions.com 

Amy Jungk is undoubtedly the Queen of Spice. Her official title is Executive Vice President of Corporate Strategy at Old World Spices & Seasonings. However, her actual role is much more and deeper than that. She's actually the third generation to be owning and running one of, if not the biggest co-packer in the United States. In turn, Old World Spices is the co-packer behind many of your favourite brands, including Loot'n'Booty BBQ and Kosmos Q, producing BBQ rubs and more on their behalf.

In this full episode of the Smoking Hot Confessions BBQ Podcast, Amy and I get into:

• Her favourite BBQ food for Game Day (4:22)
• Living in a BBQ legacy (11:37)
• An insight into Old World Spices (26:44)
• How BBQ Juding works at Memphis in May (30:20)
• Advice for pitmasters wanting to start their own BBQ rub line (43:55)
• Tips and Tricks for Pitmasters with plans for more (49:07)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to the Smoking Hot Confessions website:

https://smokinghotconfessions.com  

The Arctic Circle is a low way from Australia. Almost the exact opposite end of the Earth. But there is one thing that unites us - BBQ! 

Olav Skogaas is one Norwegian who is seriously into his barbecue. Not only does he run the biggest BBQ blog in the Arctic Circle, he's also on the Traeger Pro Team, using his Traeger Pro 34 to compete and create incredibly delicious smoked meat. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Olav and I get into:

• How to smoke Beef Chuck on a Traeger Pellet Grill (3:46)
• Why he can't make smoked brisket in Norway (4:38)
• How he got his Traeger Pro 34 (8:04)
• How he got into the Traeger Pro Team (18:09)
• Traditional BBQ of Norway (22:40)
• Tips and Tricks for managing temperature in a BBQ (46:29)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to the Smoking Hot Confessions website:

https://smokinghotconfessions.com  

#norway #traeger #traegerproteam #meat #smokedmeat #bbq #barbecue #barbeque #brisket #beefchuck #beef #pelletgrill

If you've been with our channel for a while, you'll know that here at Smoking Hot Confessions, we're all about low'n'slow BBQ. You'll also know that we love to mix things up. And so when I met Adriano Andrade for the first time, I knew I had to have him on the show. 

You see, Adriano Andrade is from Brazil and now calls Australia home. His passion is Brazilian BBQ Fusion. Yep, you read that right. He's bringing traditional Brazilian flavours to the world of low'n'slow barbecue. And he's got some killer flavours. His picanha rub is a favourite here at Smoking Hot Confessions and is on high rotation! 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Adriano and I get into:

• How he likes to cook a picanha (3:41)
• Growing up with BBQ in Brazil (6:08)
• His favourite competition BBQ experience to date (13:57)
• How Brazilian BBQ differs to Australian BBQ (21:01)
• Brazilian sausage flavour profiles (26:56)
• Creating Brazilian flavoured BBQ rubs (34:47)
• How to Grill Chicken Hearts (41:55)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

Joe Wilson is a man who can see the future. And what does he see from his front porch in Bentonville, Arkansas? Squirrels, that's what. And so the World Champion Squirrel Cook-Off was born. 

Now, many of us outside of the USA have grown up with Disney squirrels and can't imagine a cooking competition where squirrel is the main dish. However, for a large portion of the American population, especially those that have lived through economic depressions, the humble squirrel has been a staple dish for generations. 

But this isn't the only project that Joe is part of. He's also the founder of Steaks for Sheepdogs, an organisation that provides BBQ steak meals for LEOs (law enforcement officers) during times of crisis. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Joe and I get into:

• How to make beef shank pastrami (3:26)
• His first catering gig at age 14 (8:39)
• How he's seen the Steak Cookoff Association change over the last 5 years (11:50)
• How the World Champion Squirrel Cook-Off came about (13:05)
• The creation of Steaks for Sheepdogs (24:48)
• Tips and Tricks for Hunting and Cooking Game (37:15)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

Steven Raichlen is a legend in the world of meat and all things BBQ. I’ll wager there isn’t anyone reading this right now who hasn’t heard of him. Furthermore, I’ll wager that many of you have one of his many BBQ books on your shelf right now. He’s a best selling author of incredible cook books such as ‘Project Smoke’, ‘The Barbecue Bible’, and most recently, ‘How to Grill Vegetables’. A foodie obsessed with smoking food and cooking outdoors, Steven is a BBQ guru whose delicious recipes have inspired millions around the world, including hundreds of thousands of BBQ pilgrims who’ve attended Barbecue University, now at the Broadmoor Resort in Colorado Springs. There, the happy few at each year’s event learn how to smoke brisket, pork belly and a prime rib roast, and of course, how to grill the perfect steak. And of course, let’s not forget all the TV shows. He’s been the host and star of 3 seasons of public television’s ‘Project Smoke’, and before that, 4 seasons of PBS’ ‘BBQ University’. Being fluent in French, he’s also hosted his own cooking show in Quebec. Did I mention that he also has 5 James Beard Awards? Yes, five!

In this full episode of the Smoking Hot Confessions BBQ Podcast, Steven and I get into:

• Why Steven loves lamb and what he cooks it on (3:35)

• His tour through Europe, studying medieval cooking (5:30)
• What’s up with Cambodian grilled eggs? (9:50)
• The most exotic foods he’s encountered in his travels (16:09)
• Barbecue University, the original BBQ school (22:24)
• Smoked Cocktails - yes, it’s a thing! (30:36)
• Steven’s tips for grilling vegetables and a Thanksgiving Turkey (41:24)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:

https://jagrdwoodfired.com.au   

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

Erica B Roby is a woman on a mission. Her mission: to become the best pitmaster in the world. And here’s a hint: she’s already up there with the best! Her work has been recognised around the world via her incredibly popular Instagram profile (@bluesmokeblaire), however it was when she was invited to appear in Season Two of BBQ Brawl from The Food Network that things really kicked into gear. Erica doubled down, got in touch with her pitmaster roots (she grew up cooking BBQ with her Dad, her business partner at Blue Smoke Blaire) and fought her way through the coals and smoke to win the competition and be awarded the title of Master of ‘Cue. Since then, she’s received a grant from the Kingsford Preserve the Pit program, which has the goal of preserving the culture and history of Black barbecue in America and investing in its future. Throw in some sponsorships with Pit Boss Grills, Dalstrong Knives, and Mason Hill Cattle, as well as a book deal, and you’ve got a pitmaster who is really going places! I have no doubt Erica is a future World Champion BBQ Pitmaster.

In this full episode of the Smoking Hot Confessions BBQ Podcast, Erica and I get into:

• How she likes to grill her Denver Wagyu Steak (3:46)
• How being a stay at home Mom lead her to barbeque (9:49)
• Her close connection to Salt Lick BBQ (16:09)
• Why she left being a lawyer to become a pitmaster (17:52)
• How she came to be on reality tv show BBQ Brawl on the Food Network (27:58)
• What opportunities have arisen now that she is the Master Of ‘Cue (44:13)
• Erica’s tips for mastering live fire cooking (48:03)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:

https://jagrdwoodfired.com.au   

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

There are those of us that love BBQ, and then there’s Chris Terlikar. What makes Chris different? Not many of us have, or would, go and live in Austin, Texas for three months and work for free in an internship under Tom Micklethwait from legendary Texas BBQ joint Micklethwait Craft Meats, known for having some of the best barbecue in Texas. Chris brought this passion for American barbecue back to Australia and set about creating Bluebonnet Barbecue, an iconic BBQ joint and one of the most famous restaurants in Melbourne. So if you’re wondering where to eat in Melbourne, you can head to Bluebonnet BBQ for some deliciously good food including smoked brisket, barbecue ribs, pulled pork, beef ribs and a delicious blend of American and Australian food.

But you can’t build an icon and not expect a few bumps and bruises along the way. In this full episode of the Smoking Hot Confessions BBQ Podast, Chris and I get into:

• The Ole Hickory Pits Smoker he has in the restaurant (4:44)
• Chris’ introduction to low’n’slow BBQ (7:54)
• Training under Tom Micklethwait and Evan LaRoy (16:08)
• The secret behind the Blue Bonnet Barbecue name (25:15)
• How Blue Bonnet Barbecue came to be (26:38)
• Why barbeque has taken off so well in Melbourne (38:09)
• Tips for how to cook a brisket (41:59)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:

https://jagrdwoodfired.com.au   

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

Junior Urias is a man of action, who isn’t afraid of a little hard work. Or a lot of hard work for that matter. Odds are, you’ve seen Junior before - he was a competitor on the popular TV show ‘BBQ Pitmasters’. But there’s so much more to Junior than a season of reality television. He started in the BBQ industry at a very young age and has explored almost all facets of the industry since then. He’s run successful food trucks and BBQ catering businesses, growing them into a full scale BBQ restaurant in Midland, Texas. He’s now working on building a new restaurant in Early, Texas, and so many more different projects. It’s sometimes difficult to keep up with all the irons he has in the fire. And when I say he’s building a new restaurant, I mean it. Like, with his own two hands. Literally building the restaurant. The new restaurant is much anticipated with his previous restaurant, Up In Smoke BBQ in Midland Texas, having quickly earned the reputation of having some of the best BBQ in Texas. The menu includes mouth watering smoked brisket, BBQ ribs, BBQ chicken, and of course, smoked sausage.

In this full episode of the Smoking Hot Confessions BBQ Podcast, Junior and I get into: 

• How to grill Romaine lettuce (4:18)
• Junior’s introduction to competition BBQ in high school (10:24)
• How he almost didn’t get on BBQ Pitmasters (11:20)
• How Junior built his own BBQ joint by hand (22:22)
• What smokers Junior is running in his BBQ trailer (29:31)
• The new Market that he’s also building himself (34:38)
• Junior’s predictions for where in the BBQ industry people should start a new BBQ business (43:04)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:

https://jagrdwoodfired.com.au   

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

Texas BBQ, often regarded as the best BBQ in the world, has inspired many, many pitmasters around the world. One of those pitmasters is Rob Thraves, from Smokin Hot N Saucy. Together with his wife Randi, herself a native of Texas, Rob took a tour of Austin, Houston, and all the best BBQ joints in between. They came home inspired with a vision cemented firmly in their smoked brisket fueled minds. It all started with a BBQ trailer. From the food trailer, they moved into a bus. That’s where we left Rob when he was last on the show way back in Episode 21 of the podcast. He’s now created something of a BBQ empire, known for having the best BBQ brisket, pork ribs, pulled pork, BBQ chicken and sausage… hell, let’s just call it the best barbecue in the country. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Rob and I get into: 

• How Rob does fish on the BBQ (4:13)
• How and why they opened their first BBQ joint (6:20)
• How 2020 affected their business and how the responded (12:33)
• Opening not one, but two BBQ joints (15:47)
• Inside their incredible BBQ competition events (20:05)
• Rob’s best tips for how to cook brisket (36:17)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:

https://jagrdwoodfired.com.au   

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

Stand-up comedy is not an easy game. You have to be very, very brave to get up on stage and try to make a room full of people laugh. And yet this is the career that southern gentleman Vic Clevenger pursued, working for over two decades as ‘The Cooking Comedian.’ The big world changes in 2020 saw Vic’s business model brought to its knees, and so he had to pivot and explore an entirely new career. Deciding to pursue his other major passion, refining how to cook the perfect steak and participating in Steak Cookoff Association competition cooking events, he created ‘The Chimney Cartel’. It’s an incredibly unique type of charcoal grill, designed with the sole goal of being the best cooking competition grill and becoming an integral part of the collective knowledge of how to cook the perfect steak. But of course, given that it’s come from the mind of Vic Clevenger, it’s also at home at a tailgate party!

In this full episode of the Smoking Hot Confessions BBQ Podcast, Vic and I get into: 

• THOSE boots! (2:47)
• Why his favourite smoker is an offset smoker (12:30)
• How he came to be The Cooking Comedian (20:13)
• How The Chimney Cartel came into being (27:08)
• How The Chimney Cartel cooker works (29:35)
• His new cooking adventure tour (35:52)
• Tips for how to develop as a cook (41:53)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:

https://jagrdwoodfired.com.au   

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

#chimneycartel #steak #steakcookoffassociation #competitionbbq #bbqcompetition #podcast #bbqpodcast #meat #smokedmeat #lamb #bbqlamb #wagyu #wagyusteak #christmasdinner #christmaslunch #barbecue #barbeque

Low and slow BBQ is a growing food movement all around the world. It now has a solid competition scene not just in Australia, but also in New Zealand. In fact, the scene is growing so quickly in NZ that there are now several BBQ rub and BBQ sauce companies as well as BBQ joints and restaurants that rival the best in the world. 

One man leading the charge is Luke Seeney, the head of the New Zealand Barbecue Alliance. He is at the forefront of the competition BBQ scene in NZ and is responsible for putting on the biggest and best BBQ festivals in the country. His passionate work in introducing and growing this popular food sport has led to the birth of an entire industry in the land of the long white cloud. His work is both tireless and inspirational. And he’s pretty creative on the BBQ himself!

In this full episode of the Smoking Hot Confessions BBQ Podcast, Luke and I get into: 

• Luke’s love affair with Wagyu Steaks (2:52)
• How the NZ BBQ Community has evolved as an online community (15:22)
• The growth of the competition BBQ scene in New Zealand (22:20)
• How the New Zealand public have embraced the BBQ competition scene (26:35)
• What the NZ spin looks like on the competitive BBQ scene (32:38)
• How to stay fresh and creative with BBQ (42:43)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:

https://jagrdwoodfired.com.au   

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

BBQ Spit Rotisseries is a  success story in the world of BBQ businesses, and co-founder Rhiannon Peterson is a driving force behind it. Rhiannon is a highly motivated, hard working entrepreneur and foodie who, starting with just a rotisserie, an idea and a never give up mindset, has built the country’s largest independent BBQ store with shops in Melbourne, Victoria and Sydney, New South Wales. Not only do they have their own brand of BBQ smoker and spit rotisserie, Flaming Coals, they also import some of the best grills from the United States by way of SnS Grills and a veritable truck load of the best BBQ rubs and sauces available. And they also work with some of the best competition BBQ teams Australia has to offer.

In this full episode of the Smoking Hot Confessions BBQ Podcast, Rhiannon and I get into:

• Why a rare steak is her favourite (3:59)

• Why people are moving from pellet grills to offset smokers (14:42)
• How BSR came to be (20:52)
• When the worst possibility occured (23:28)
• BSR’s brand new BBQ studio kitchen (33:45)
• Rhiannon’s best tips for cooking a Greek gyro on a spit rotisserie (41:26)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:

https://jagrdwoodfired.com.au   

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

There are BBQ restaurants, there are BBQ joints, and then there’s Bluebird Kitchen and Smokehouse. Inspired by American barbecue, Jim and Katie Osborn have brought authentic Texas BBQ to Warwick, Queensland. Armed with a love of food, a do it yourself attitude and plenty of brisket, pork ribs, sausage and chicken, this husband and wife barbeque foodie team have created what is, in my opinion, one of the best restaurants you’re ever going to find. 

All of the food is done in traditional Texas style. All the smoked meat is done on site in an offset smoker, using nothing but the best woods available. Combining outdoor cooking with indoor dining, everything in this restaurant is simply delicious. Mentioned above, not only is the smoked meat incredible, but all of the side dishes are first rate as well. I can personally vouch for Bluebird - I’ve been there once, and I’ll get there again soon. Seriously, it’s some of the best BBQ I’ve ever eaten. You should do yourself a favour and eat at this restaurant: it’s first rate.

In this full episode of the Smoking Hot Confessions BBQ Podcast, Jim, Katie and I get into:

• How they like to BBQ their salmon on their kettle grill (2:56)
• Why they look to cook on drum smokers at BBQ competitions (4:07)
• Winning the GC at Mackay (16:06)
• How Bluebird Kitchen and Smokehouse came about (21:58)
• How and Why they have a seasonal menu (35:11)
• Jim and Katie’s best tips for getting into competition BBQ (42:51)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:

https://jagrdwoodfired.com.au   

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

Designing and Building Smokers is Glenn Tindall-Davies passion. Half of the husband and wife duo that is JAGRD Wood Fired, Glenn designs and builds the smokers that he and Julie-ann then use in BBQ competitions to great success. All of their smokers are competition proven, with JAGRD Wood Fired currently sitting at #1 for Brisket and #2 for Pork Ribs on the KCBS International ladder. 

A long time tinkerer, Glenn truly found his calling when it came to designing and building smokers. His love of metal, welding, and of course smoked meats have combined to form some of the most versatile BBQ smokers that I've ever cooked on. I have one of their 'Stretch' smokers at the moment and have been shooting some cooking videos on them, and they are very, very impressive. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Glenn and I get into:

• Glenn's favourite way to make BBQ chicken (4:10)
• How their wood fired pizza business morphed into a competition BBQ team (7:16)
• How racing speedway cars fueled his love of welding (11:22)
• Where Glenn's ideas for his BBQ smokers come from (20:43)
• The massive JAGRD Wood Fired massive raffle for charity (34:23)
• Glenn's IKEA inspired, bold new business move (40:42)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

BBQ has a power to connect people and heal relationships. It's no secret to anyone who's a part of the barbecue community. This unique ability of BBQ, among all of the different styles of food out there, has been recognised by Matt Logie from Smokin' Sappers BBQ Team. He uses barbeque, and his team to help rehabilitate current and veteran service men and women suffering from PTSD as a result of their service to our country. 

Post Traumatic Stress Disorder is no joke. It can be brought on by any number of traumatic events, can be debilitating, and is prevalent in our defence force and first responder communities. Cognitive therapy is often prescribed, and this is where Matt and his team come in. They introduce veterans to low'n'slow BBQ and use the environment and of course the cooking processes to help reintroduce the PTSD sufferers to our mainstream community. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Matt and I get into:

• Matt's go to for feeding a group of hungry teenagers (4:18)
• Matt's first forays into competition BBQ (10:24)
• What is PTSD? (19:32)
• What treatments are available for PTSD? (25:51)
• How Smokin' Sappers help veterans with PTSD (29:02)
• Matt's budget busting tips for getting into competition BBQ (45:50)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:

https://jagrdwoodfired.com.au   

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

If you’ve been following SHC for a while now, then you’ll know that I love to cook BBQ, eat BBQ, and talk about BBQ. One man that loves barbecue almost as much as I do, is Ryan Guinea, from the BBQ Talks podcast, based out of the United Kingdom. 

Now a quick confession - I bungled the audio on my end. Ryan still sounds awesome, but the recording of my end of the conversation isn’t as good as normal. It’s not terrible, it’s just not the usual sound. Luckily, it’s a really interesting conversation about the state of barbeque in the United Kingdom, and Ryan does most of the talking. 

You really should do yourself a favour and check out The BBQ Talks show. Host Ryan Guinea hails from the land of merry old England, but he doesn’t let the rainy weather stop him from getting out there on his grill and sharing low’n’slow barbecue with all his friends and family. In fact, he loves BBQ so much, he started his own podcast to spread the love even further and wider. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Ryan and I get into:

• What exactly is a ‘kebab’ in England? (6:45)
• Why Ryan’s favourite BBQ to cook on is an Ugly Drum Smoker (12:30)
• The thing about brisket… (19:01)
• The BBQ Talks Podcast (25:57)
• Ryan’s tips for trimming and breaking down meat (46:14)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com 

Daniel Barrington from Smoked Beyond Smoked joins me in The Confessional for this episode of the Smoking Hot Confessions BBQ Podcast. We recorded this shortly after he was awarded Grand Champion on the second day of the incredible Brisbane BBQ Festival. This was an Australasian Barbecue Alliance double-header event, an Australian first, and just makes Daniel’s feat even more incredible - he won the second competition of the weekend, meaning he outcooked AND outlasted many other BBQ pitmasters there with more experience than himself. 

With a lifelong passion for food and a dream of being a chef, competition BBQ came naturally to Daniel and he’s dedicated his life to becoming the best pitmaster he can be, and wanting to turn out some of the best BBQ in the world. In fact his dedication to Southern food has been recognised by many others in the industry and Daniel was recently hired as head pitmaster at the new Phat Boyz Smokehouse & Kitchen in Walloon. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Daniel and I get into:

• Baking cheesecakes in a smoker (4:49)
• His love for cooking on his OzPig (7:59)
• How he prepared for the Brisbane BBQ Festival (15:58)
• What he learned from his Mum about cooking (24:23)
• How he came to be at Phat Boyz Smokehouse & Kitchen (32:59)
• Daniel’s best tips and tricks for getting into competition BBQ (40:14)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com 

Luke Nagel is a man who knows meat. Luke is a career butcher and the manager of Kelly’s Meats. One of the most well known low and slow butcheries in Melbourne, Kelly’s Meats is responsible for sponsoring many of the best competition BBQ teams in the country, supplying them with only the best steak, beef, lamb, pork, brisket, chicken, and whatever else the promoters might throw at them. 

However, not only is Luke one of the best butchers in the country, his love of food has taken him much further into the meat industry. He is a competition BBQ pitmaster, having represented Australia at The American Royal BBQ Competition in Kansas City, after competing locally. He’s also been on the other side of a BBQ competition, having hosted his own series competitions here in Australia, with both the Australasian Barbecue Alliance and the Kansas City Barbeque Society. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Luke & I get into:

• How Luke likes to do a hot and fast lamb shoulder (5:00)
• What drew Luke to butchery all those years ago (10:43)
• How he got into competition BBQ (17:03)
• The history of Kelly’s Meats (21:08)
• The differences between competing in Australia and the US (28:13)
• How his experiences shaped his own competitions here in Australia (32:31)
• His best tips and tricks for getting into competition BBQ (40:12)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

If you’re in the mood for American BBQ in Sydney, you absolutely have to check out BlackBear BBQ. The Texas BBQ inspired restaurant has become a Sydney food destination thanks to its delicious, mouth watering low and slow smoked meat including brisket, beef short ribs, pulled pork and even picanha. There are many that argue that BlackBear BBQ is one of, if not the best Sydney barbecue spot. 

Joining us for this episode is Haydn Graham, Managing Director and co-founder of BlackBear BBQ. What started out as an experiment with friends has grown up to become one of the most iconic American barbecue joints in the country. Not just that, but it’s expanded into a multisite venture, serving up some of the best BBQ all over Sydney. 

In this full episode of The Smoking Hot Confessions BBQ Podcast, Haydn and I get into:

• Where Haydn likes to holiday away from the barbeque world (4:01)
• His strong family connection to the world of Texas barbecue (9:48)
• When BlackBear moved out of a car park and into a shop (22:57)
• How Haydn handles the pressure and obligation to take care of his BBQ family (28:56)
• Hosting the Australasian Barbecue Alliance Invitational (35:03)
• His best tips and tricks for cooking up a perfect picanha (43:41)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, OzPig. If you love the outdoors, camping, and food, be sure to check out the OzPig range. With three different models and countless accessories, the OzPig is your perfect outdoor camp cooker! Check out:

https://ozpig.com.au/

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

Sonia Cattell is one of the top BBQ pitmasters in Australia at this time. She and her competition BBQ team Signature Smoke have risen from Beginner to Pro level in just two short years, racking up a number of trophies and two back to back Grand Champion wins. Whether it’s an ABA, KCBS or SCA BBQ competition, they always bring out their best competition BBQ recipes, producing outstanding pulled pork, brisket, smoked chicken thighs and more delicious food. I can personally vouch for their incredible creations. 

With her partner Stix, they’ve leveraged their championship BBQ success and have since opened a BBQ popup with their competition BBQ trailer and have even had a wonderful residency at a popular club in Brisbane. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Sonia and I get into:

• What Sonia likes to BBQ when she’s camping (4:00)
• How their first BBQ competition went down (7:57)
• Their offset smoker trailer and its significance to the Australian scene (14:28)
• The different business opportunities their successes have opened up for them (25:49)
• The biggest issues they’ve had to overcome in their BBQ business endeavours (28:46)
• Sonia best tips to help you become a better BBQ pitmaster (43:12)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, OzPig. If you love the outdoors, camping, and food, be sure to check out the OzPig range. With three different models and countless accessories, the OzPig is your perfect outdoor camp cooker! Check out:

https://ozpig.com.au/

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

If there is one thing that separates Aussie BBQ from American BBQ, it’s got to be lamb. In fact, we love lamb so much that it’s a standard category at almost every BBQ competition we have. There are many that even believe they have perfected this iconic Aussie protein. However, there is one man that keeps coming here and beating Aussies at lamb. That man is Sterling Smith from Loot’n’Booty BBQ. And boy does he know how to cook a rack of lamb!

If you’ve heard of Loot’n’Booty before, that’s because Sterling Smith is one of the leading BBQ Pitmasters in the United States. He’s a regular winner at the American Royal, Memphis in May, Hogs for the Cause and more. He’s leveraged his success into a lucrative business too, with his range of Loot’n’Booty BBQ rubs, BBQ sauces and even BBQ pretzels! 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Sterling and I get into:

• How he likes spend 4th of July (4:29)

• How he learned how to cook lamb (7:19)
• What his lifestyle is like on the road (16:08)
• How Loot’n’Booty BBQ came to be (26:03)
• Tips and Tricks for putting on BBQ classes (31:26)
• How he does his BBQ competition winning barbecue chicken drumsticks (45:23)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, OzPig. If you love the outdoors, camping, and food, be sure to check out the OzPig range. With three different models and countless accessories, the OzPig is your perfect outdoor camp cooker! Check out:

https://ozpig.com.au/

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com 

AmazingRibs.com is without a doubt one of the most highly used BBQ resources in the world. In fact, Forbes Magazine recently announced that it was the #1 BBQ website in the world. Furthermore, it’s founder and chief content writer Meathead Goldwyn was very recently welcomed into the American Royal Barbecue Hall of Fame. This is an honour that is reserved for those who have made significant contributions to the advancement of barbecue. And so it is our privilege to have Meathead on the Smoking Hot Confessions BBQ Podcast.

On a personal note, Amazing Ribs was one of the first BBQ resources that I found when I was first getting started in BBQ a decade ago. It’s filled with delicious recipes for everything from pulled pork to beef brisket to ribs, to smoked turkey. In fact, his articles such as How to Make Bacon and How to Smoke a Turkey are some of the most frequent BBQ pages on the internet. This is in addition to endless product reviews, scientific experiments and of course, his deep exploration of the Maillard Effect. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Meathead and I get into:

• What is Meathead’s real name? (4:07)
• His admission into the American Royal Barbecue Hall of Fame (5:34)
• How he got the nickname ‘The Barbeque Whisperer’ (14:52)
• What exactly is ‘The Stall’ (18:58)
• The low-down on AmazingRibs.com (23:40)
• His recipe for homemade pastrami and his obsession with the Reuben Sandwich from Katz Deli (32:11)
• His new book ‘The Science of Great Barbecue and Grilling’ (38:05)
• BBQ Mythbusting with Meathead (43:48)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, OzPig. If you love the outdoors, camping, and food, be sure to check out the OzPig range. With three different models and countless accessories, the OzPig is your perfect outdoor camp cooker! Check out:

https://ozpig.com.au/

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com 

The Que Club is without a doubt, one of the country’s most iconic BBQ spots. But it’s hard to define exactly what it is. The brainchild of competition BBQ pitmasters Andrew Kavanagh and his amazingly patient wife Pam, The Que Club is all things to all BBQers. Is it a BBQ joint? Yes. Is it a BBQ shop? Yes. Is it a bar? Yes. Is it an import and distributor? Yes. Do they sell brisket, ribs and more? Yes. Does it host BBQ competitions? Yes, yes yes!

Based out of Melbourne, Australia, and inspired by Texas BBQ, it’s hard to find a true BBQ aficionado who doesn’t know of The Que Club. Indeed, the Kavanaghs and their Que Club have become inspirational pioneers, leading the way within the BBQ industry in this country. They have mentored other BBQ business owners with their influence being seen all around the country.  

In this full episode of the Smoking Hot Confessions BBQ Podcast, Kav and I get into: 

• Barbecue Jenga - what is it, and how does it work? (4:33)
• How Kav, a lifelong foodie, got involved in barbeque (9:46)
• How being on TV show Aussie BBQ Heroes changed their lives (11:36)
• The birth of The Que Club (24:30)
• What makes The Que Club BBQ Classes so good (30:10)
• The Natural Born Grillers simple tricks for better BBQ (43:20)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, OzPig. If you love the outdoors, camping, and food, be sure to check out the OzPig range. With three different models and countless accessories, the OzPig is your perfect outdoor camp cooker! Check out:

https://ozpig.com.au/

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

In the world of competition barbecue, Kell Phelps of the Barbecue News Magazine is a man who’s seen it all. Since 1990, Kell and his family have been documenting the competition BBQ scene in their magazine. From their HQ in Georgia, there is nary a BBQ contest that they haven’t been to, including Memphis in May and the American Royal BBQ Competition. They not only report on the barbecue competition, they also have articles on who’s who in the BBQ scene, trends in the BBQ industry, product reviews and of course many a delicious recipe to satisfy any meat eater. There is even a regular column which features a different BBQ podcast every month!

In the 31 years that the magazine has been in print, Kell and his staff have seen every rise and fall in competition BBQ and and every trend come and go in the wider BBQ business industry. He’s also seen many things that he’s had to overcome in his own BBQ business, such as the so-called ‘death’ of print media, and the rise of digital media. But Kell is not the kind of man to shrink from facing adversity. Rather, he sees opportunity in every challenge, pivoting his business to ensure he stays up to date, current and relevant in the BBQ industry, despite the print media vs digital media battle. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Kell and I get into: 

• Why not even a tornado can keep Kell from a BBQ competition (3:58) 
• What the hell is going on with the McRib? (7:53) 
• How he got into BBQ (11:53)
• The origin of the Barbecue News Magazine (24:45)
• Pivoting in the face of the ‘death of print media’ (33:08)
• Kell’s 5 Tips for Better BBQ (44:16)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:

https://jagrdwoodfired.com.au   

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com  

I’m not going to lie - this is a total fanboy episode for me. Mark Lambert is a goliath in the BBQ world. Firstly, he’s a ridiculously successful competition BBQ pitmaster. He’s a 6 time World Champion, 4 time Memphis in May World Champion, and 2017 American Royal World Champion in Ribs. He’s also the founder of the powerhouse rub, sauce and distributing brand Sweet Swine O’ Mine. You know who I’m talking about - we’ve literally all had a bottle of his rub in our cupboard. I think I have three in there right now actually. 

But Mark is so much more than just a champion competition BBQ Pitmaster. He’s an entrepreneur, a visionary, and in short, an inspiration. His work extends beyond his BBQ competition successes and his business that have grown from that. He’s also a philanthropist - he’s a cornerstone member of the one and only Operation BBQ Relief and most recently Steaks 4 Sheepdogs. He’s always looking for ways to give back to the communities that have supported him so much. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Mark and I get into: 

• Why his Pit Barrel Cooker is his favourite BBQ (5:02)
• His work with Steaks 4 Sheepdogs (9:46)
• His experiences at Memphis in May 2021 (16:42)
• When and how to scale a competition BBQ team into a BBQ business (26:00)
• How to be successful with the right BBQ Business Mindset (44:13)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:

https://jagrdwoodfired.com.au   

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com