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    Arts

    BBQ RADIO NETWORK

    Welcome to BBQ RADIO NETWORK, America’s #1 nationally syndicated BBQ radio show! Each week, we bring you the biggest names and hottest brands in the BBQ world, all dedicated to helping backyard grillers and pitmasters get the best results from their smokers and grills.

    We dive into everything from low-and-slow smoking to high-heat grilling, competition secrets, and must-have gear.

    Our guests include BBQ Hall of Fame members, Food Network stars, world champion pitmasters, and top BBQ pit builders—all sharing their expertise and passion for great barbecue. Whether you’re a weekend warrior or a seasoned pitmaster, we’ve got the tips, techniques, and expert insights to take your BBQ to the next level.

    Tune in for expert interviews, listener Q&A, product spotlights, and championship-winning advice!

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    Copyright: © 2022 BBQ RADIO NETWORK

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    Latest Episodes:
    Smoke, Science & the Soul of Barbecue: Inside the Pit with Clint Cantwell Oct 22, 2026
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    Step into the world where smoke, science, and tradition collide! This week on the Barbecue Radio Network, Freddie Bell sits down with pitmaster and AmazingRibs.com editor‑in‑chief Clint Cantwell. Hear the stories behind his barbecue journey, the myths he’s busting, the tips that transform backyard cooks, and the trends shaping the future of live‑fire cooking. Don’t miss it, your next great barbecue starts right here on the Barbecue Radio Network.

    Support the show

    www.bbqradionetwork.com


    From Backyard Smoke to Brooklyn Fire: The Rise of Bark Barbecue Oct 01, 2026
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    This week on the Barbecue Radio Network… Freddie Bell sits down with Ruben Santana — the self‑taught pitmaster who went from pandemic backyard briskets to one of New York City’s hottest barbecue destinations. Hear how Dominican heritage meets Central Texas smoke, why his chopped chicharrón brisket sandwich sells 600 a day, and what makes Bark Barbecue’s new Bushwick flagship a true live‑fire spectacle. Don’t miss it — only on the Barbecue Radio Network.

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    Sweet Baby Ray: The Sauce, The Struggle, and The Spirit Behind a $2 Billion Brand Sep 24, 2026
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    This week on the Barbecue Radio Network, Freddie Bell sits down with the man behind one of America’s most iconic sauces — Sweet Baby Ray’s. Dave Raymond shares how a backyard recipe, a rib contest, and a whole lot of grit turned a $2,000 dream into a $2‑billion brand. From entrepreneurship to faith to feeding Air Force One, it’s a story you won’t forget. Don’t miss it — right here on the Barbecue Radio Network.

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    From Backyard to Big Leagues: The Matt Pereira Story Sep 17, 2026
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    This week on the Barbecue Radio Network, Freddie Bell fires up a conversation with Matt Pereira of Matt’s Backyard BBQ — the truck‑driving, brisket‑mastering pit boss who turned pandemic cooking into championship‑level barbecue. Hear how Matt went from burnt ribs to world‑class brisket, why consistency is king, and what makes the BBQ community a true family. Don’t miss it — only on the Barbecue Radio Network!

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    Bullhorn, Gooder, and Great: Inside Texas BBQ with Rob Arocha Sep 10, 2026
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    This week on the Barbecue Radio Network, Freddie Bell sits down with Bullhorn BBQ pitmaster and Soul Smokin’ Gooder host Rob Arocha — a Texas legend who’s turned backyard grilling into championship hardware. Hear how he built Bullhorn BBQ, what judges really look for, and why barbecue brings communities together. Don’t miss it — fire up your pit and tune in. Right here on the Barbecue Radio Network!

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    From Times Square to Backyard Smoke: Two Stories, One BBQ Passion Sep 03, 2026
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    Step into the heartbeat of New York City and the fire of a rising young pitmaster. This week on the Barbecue Radio Network, Freddie Bell sits down with Dallas BBQ’s own Stuart Wettenson—third‑generation restaurateur keeping NYC fed and fired up since ’78. Then, meet 18‑year‑old Brayden Estrella, a blind pitmaster with unstoppable drive, big dreams, and a cookbook on the way. Two journeys, one love for barbecue. Don’t miss it—only on the Barbecue Radio Network.

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    Memphis Soul, Minnesota Smoke Aug 20, 2026
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    This week on the Barbecue Radio Network, Freddie Bell sits down with Chef Terrence Murdoch — the heart and soul behind A Touch of Memphis Barbecue. From North Memphis roots to St. Paul flavor, Terrence brings dry rubs, sweet‑heat sauces, and desserts that stop conversations cold. Hear how family, faith, and fire shaped his journey… and why his ribs might just change your weekend. Don’t miss it — only on the Barbecue Radio Network.

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    From Backyard Smoke to Global Fire: The Eat More Barbecue Story Aug 13, 2026
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    This week on the Barbecue Radio Network—Freddie Bell fires things up with Ryan Sanderson, the man behind Eat More Barbecue. From a first smoker in Canada to a worldwide barbecue movement, it’s all about smoke, stories, and serious flavor. Don’t miss tips, tales, and the culture of barbecue going global. Tune in and… keep the smoke rolling!

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    From Smoke to Story: Inside America’s First Museum of Barbecue Aug 06, 2026
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    This week on the Barbecue Radio Network, we’re taking barbecue beyond the plate and into history. Join Freddie Bell as he visits the one-of-a-kind Museum of Barbecue in Kansas City with founder Jonathan Bender. It’s a sensory journey through smoke, sauce, and tradition you won’t forget. Don’t miss it—where barbecue is more than food… it’s a story.

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    The Sound, Soul & Smoke of Gates Bar-B-Q Jul 30, 2026
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    Kansas City isn’t just a place — it’s a flavor. This week on the Barbecue Radio Network, Freddie Bell takes you inside the legendary Gates Bar-B-Q, where the greeting is loud, the ribs are fire-kissed, and the legacy goes back to 1946. From sauce made in a wash tub to smoke drifting over Municipal Stadium, George Gates shares the stories, the pride, and the culture behind the phrase, “Hi, may I help you?” Don’t miss it!

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