Best BBQ Show

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BBQ 062: News from the Cathedral of Smoke Jun 18, 2018

Show notes

Wayne Mueller is an internationally-recognized and awarded pitmaster specializing in Central Texas Style Barbecue. Wayne began his BBQ education at the age of 8 while working with his father (Bobby Mueller) in the family restaurant (Louie Mueller Barbecue). He apprenticed with Bobby for 11 years before attending college and pursuing careers in professional sports (corporate marketing) and advertising. In late 2006 at his father’s request, Wayne returned to the family business in late 2006 and in 2008 became the 3rd generation owner/pitmaster of the Texas barbecue icon Louie Mueller Barbecue in Taylor, TX, a James Beard Award recipient (America’s Classics) in 2006.

A BBQ pitmaster, operator, spokesman, lecturer, instructor, demonstrator, guest chef and trainer, Wayne has appeared in countless books and articles and has made appearances on the Food Network, The Travel Channel, The Cooking Channel, CBS and PBS. In late 2015 he was featured in two debut film documentaries on Central Texas BBQ (‘Central Texas BBQ’ and ‘For The Love of Meat’). Internationally, Wayne has made television appearances in Canada, France and Japan, China and Taiwan. He has traveled to Milan, Tokyo, London and Paris acting as a culinary ambassador (on behalf of the US State Dept) and BBQ missionary educating his audiences on Texas culture (Texas barbecue culture/ history in particular) while introducing authentic Central Texas Style barbecue to new Asian and European audiences.

In 2015 and 2016, Wayne guided Louie Mueller Barbecue to several honors including: “Top Pick” Top 50 BBQ of the South | Southern Living; Best BBQ in the World | Foodie Hub; Tastiest Dish in the World| Foodie Hub (65 countries/275 cities); #1 Ribs in America | The Daily Meal, Best Bite of the Year | James Beard Editor’s “15 Best Bites of the Year” Awards and #4 America’s Most Influential BBQ Pitmasters and Personalities | Fox News Online, #2 Best Ribs in America | Top 5 Restaurant/Food Network.

BBQ 061: Texas Wines and Roundtable with Mark Black and Jason Hisaw Jun 11, 2018

Show notes

Enjoy this episode where we talk about and taste some delicious Texas wines!

Mark Black is the owner of Terry Black's BBQ in Austin Texas. He comes from Lockhart which is one of the capitols of Texas BBQ. Him and his brother have been serving the best BBQ in Texas since 2014.

Jason Hisaw is an advanced sommelier based out of Kansas City. His passion for wine is only slightly overshadowed by his passion for BBQ.

Thank you for listening and follow us on social media!

BBQ 060: Memphis In May Fun with Hardcore Carnivore, Kingsford and Pitmaker Jun 04, 2018

Show notes

Enjoy this round table with a 2 meatmen and a world famous meatwoman Jess Pryles. Australian by birth, Texan by choice, Jess Pryles is a world famous authority on Texas- and competition-style barbecue. She is the cofounder of the Australasian Barbecue Alliance, the creator of the Award and BBQ competition winning Hardcore Carnivore line of meat and steak seasonings, and the designer of an eponymous model of the Pitts & Spitts smoker. In addition to sharing her expertise at events sponsored by such institutions as Texas A&M University, the American Meat Science Association, and the Texas Beef Council, she has been featured on the Food Network and Today and in such publications as Parade, Food & Wine, and the Austin Chronicle.

Adam Rosenberg is a marketer with experience in public relations, advertising, influencer engagement, events, social media and creative production. He leads the content development team for Kingsford brands and products. This includes driving strategy, creation and execution of all earned, owned and paid content programming for Kingsford brands. He's the kind of guy you want at a BBQ whether it's to win championships or just have a good time.

George Shore is one of the founders of Pitmaker. Pitmaker was founded to pursue true "BBQ Innovation", taking the cumulative knowledge and experience from a combined 30 years in the BBQ Pit industry as well as our love for competition BBQ cooking to bring truly superior products to market in every way. At Pitmaker, they have a dedicated passion and philosophy of bringing the best BBQ Pits to the consumer by virtue of applied technology, innovation, and craftsmanship. They create tried and true designs that have been developed from doing competition BBQ cooking ourselves, and from our experience and innovations from the metal fabrication industry.

They say that when you choose to work in the area that you love and have a passion for what you do, that you will be successful. All anyone has to do is take a close, hard look at Pitmaker products and compare them to anyone in the industry. Apples to apples, from the quality of materials that they use--to the dedicated labor-intensive craftsmanship that goes into their bbq pits and bbq trailers, you will see they have a passion and love for what they do. Everyone takes pride in their work at Pitmaker. And it shows.

BBQ 059: Mia Khalifa and the Meatmen May 29, 2018

Show notes

Mia Khalifa joins us at Terry Black's BBQ for a great spread and a great conversation.

There are many things that Mia Khalifa enjoys. One of the major ones is food. You can find her at restaurants all over the world trying different delicacies or just trying some delicious local BBQ in Austin. She doesn't stop there, if you're one of the millions of people that follow her on social media you'll see all kids of elaborate meals that she cooks.

When she's not cooking Mia loves to watch sports. Hockey, soccer, whatever is on! She is an avid fan and her teams are hers for life. We want to have more to say here but honestly, she knows more about sports than all the men we know combined. So we'll just say she likes sports, a lot.

You can find her by googling Mia Khalifa. She's on every social media and she has an insane amount of followers. Enjoy this conversation with a true personality.

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BBQ 058: Will Cleaver Co-Founder Operation BBQ Relief 2 of 2 May 24, 2018

Show notes

Operation BBQ Relief was founded in May 2011 in response to a need for relief efforts in tornado-stricken Joplin, Missouri, a community of about 50,000 residents. Volunteers from competition BBQ teams from eight states answered the need to help feed displaced families, police, fire, National Guard and emergency personnel.

We were able to serve over 120,000 meals over 13 days. Food was delivered to shelters, hospitals, senior living communities and the Humane Society. Volunteers loaded food into vehicles and delivered directly to families in the impacted areas. The operation was made possible by all who contributed food and supplies and funding from across the country.

Operation BBQ Relief continues to respond to natural disasters and other situations to help feed displaced residents and emergency personnel.

Will Cleaver went to school in southeast KS at Pitt State University in Pittsburg, KS (about 30 minutes from Joplin) on the night of the tornado him and his wife were listening to a police scanner hoping it wasn’t as bad as it sounded on the scanner. They had a lot of memories and friends in and around Joplin. When they woke up in the morning the news showed the devastation. He went online and found Operation BBQ Relief for Joplin on Facebook. Will knew Stan and Jeff but only from competing against them. He remembers talking to his wife and her looking at him like “Why are you still standing here?” Will reached out to Stan and was soon on his way to help.

"I have looked for different ways I could possibly make a difference in this world, with OBR I feel like my talents and convictions can best be used to help others in times of need." -Will Cleaver

https://operationbbqrelief.org/volunteer/

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BBQ 057: Operation BBQ Relief Episode 1 of 2 with Dewayne Daniel May 21, 2018

Show notes

They were able to serve over 120,000 meals over 13 days. Food was delivered to shelters, hospitals, senior living communities and the Humane Society. Volunteers loaded food into vehicles and delivered directly to families in the impacted areas. The operation was made possible by all who contributed food and supplies and funding from across the country.

Since then they have served almost 2 million meals in 24 states helping 44 communities. They've deployed all over the country, but they still need a ton of help to keep doing this amazing work. Sign up to volunteer with them at the link below!

https://operationbbqrelief.org/volunteer/

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BBQ 052: BBQ dreams pay off big for Pinkerton's Barbecue Apr 23, 2018

Show notes

From a young age, Grant Pinkerton dreamed of BBQ. Now his smoky dreams are a reality for the well-regarded Houston, Texas, pitmaster. Hard work pays off.

In this episode, Pinkerton talks about his low-and-slow barbecue, his life before BBQ and the care he puts into his job day-in and day-out. The Houston native has jumped from grilling hobbyist to food cart operator to owner of a great brick-and-mortar restaurant in the Heights.

"All of a sudden I was making more money just cooking for my buddies than I was in my regular job," Pinkerton said about starting to sell BBQ for the first time. So he jumped in and took the risk. "There's no better time to be broke than now," he said about taking the risk to sell BBQ for a living. And it paid off. Pinkerton's catering work led to his dream of opening a BBQ place become a reality. He decided it on a whim but it took 18 months to do it right.

Grant Pinkerton's attention to detail pays off in his menu, which is both traditional and modern, and his restaurant Pinkerton's Barbecue. Check them out in Houston, near downtown.

Thanks for listening! Let the pitmasters we feature on the show know you heard them on the Best BBQ Show!

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Find Pinkerton's Barbecue online at:

www.pinkertonsbarbecue.com

www.facebook.com/pinkertonsbarbecue

www.twitter.com/pinkertonsbbq

www.instagram.com/pinkertonsbbq

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BBQ 047: Hardcore Carnivore Jess Pryles Cooks Meat Like She Means It Apr 02, 2018

Show notes

"Cook Meat Like You Mean It." Professional Meatwoman Jess Pryles, food luminary and author of the cookbook "Hardcore Carnivore," stops by the Meatman Studio this week to talk food science, cooking tips, hunting her own game and more.

Jess Pryles is a true food ambassador, spreading her love of flavor and cooking techniques throughout the world. She's dedicated her life to spreading the gospel of BBQ and food in general.

Chances are if you've paid attention to the barbecue scene, you already know her name. Maybe you've even tried one of her tantalizing grilling and smoking recipes or maybe you use one of her Hardcore Carnivore rubs on your competition BBQ. She's the real deal.

Some topics discussed in this fun and wide-ranging interview include:

* Dry-aging beef

* Austin, Texas' best burgers

* Meat science

* Living the carnivore life

* Fond eating memories

* Home cooking

* All-you-can-eat at Salt Lick BBQ

* Falling in love with Texas after moving from Australia

Learn more about Jess Pryles at:

www.jesspryles.com

www.instagram.com/jesspryles

www.twitter.com/jesspryles

Ask her cookbook "Hardcore Carnivore" at your local bookstore or buy it online!

Thanks for listening. Don't forget to rate and review our show. Every one helps. #meatman

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We want you to find the best BBQ, no matter where you live. "What's the best BBQ near me?" you ask? Always feel free to message us by email or on social media to ask for barbecue suggestions. What city should we hit up next? DM us on www.instagram.com/bestbarbecue or visit us online at www.bestbarbecueshow.com to send us a message.

Business inquires can be sent to contact@bestbarbecueshow.com. Have BBQ? Will travel.

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We still have #MEATMAN shirts available on Amazon. Get them while they last!

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We also have a new monthly recipe contest running. Send us your best BBQ (or anything) recipe and we will pick our favorite each month and give out some great prizes. We'll even publish and cook some of the best. Send your recipes and food tips to contact@bestbarbecueshow.com.

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Check out these other BBQ shows. We are a big podcasting family.

www.bbqwarstories.com

www.thebbqcentralshow.com

BBQ 036: Legendary 82-year-old Snow's Texas BBQ Pitmaster Tootsie Jan 22, 2018

Show notes

82-year-old Texas BBQ pitmaster Tootsie Tomanetz is the guest this week on the Best BBQ Show. Tootsie helps run the pits at one of the best BBQ places in the world, Snow's BBQ in Lexington, Texas.

You've heard about Snow's Barbecue before on the show, but this is the first time the great Tootsie has sat down to chat with the Meat Men. In the interview Tootsie talks about being world famous while still working as a janitor for a local school district and more fun stories.

When Kerry Bexley opened Snow's in 2003 he knew immediately he wanted Tootsie as his star. When Kerry was young he remembered her Central Texas meat market and her legendary ham sandwiches. When Snow's was named the best bbq in Texas by Texas Monthly in 2008, the state (and then the world) began to notice the magic made there every Saturday.

Thanks for listening! Shoutout to #meatman Clay Cowgill from Snow's for making such amazing bark, too. Enjoy our talk with a true icon of the BBQ scene.

As always, find us online at www.bestbarbecueshow.com and message us at contact@bestbarbecueshow.com.

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Here's some more info on Snow's from their website:

How Did This World Famous Texas BBQ Get Started?

Kerry Bexley, owner of Snow’s BBQ, knew there was a demand for good BBQ in the small town of Lexington with a population of only 1100 people. Lexington has always been known for its Saturday BBQ. It’s just a tradition! Kerry and Ms. Tootsie Tomanetz, pit boss, discussed the possibilities in the late 90’s of opening a BBQ joint, but took no action until several years later.

In November of 2002, Kerry stopped to visit with Ms. Tootsie, kicked the ashes around, and discussed again the opening of this joint. She told Kerry that if he was serious, they better sit down and have a real “heart to heart”. They did just that, and Kerry immediately started building the BBQ pits. March 1, 2003, was the first day of business… and Kerry’s intuition was right. Good BBQ, good service, and friendly people has helped to keep the fire burning, maintaining a steady and consistent business for the last five years. Along with Ms. Tootsie and Kerry, his daughters help out each Saturday morning learning the importance of responsibility and dealing with the public.

he fire almost got out of control in May 2008 when Texas Monthly magazine named Snow’s BBQ as the best in Texas! Since that time, the entire staff at Snow’s BBQ has been doing everything possible to keep up with the demand and most important, maintain the quality. It looks like a long road ahead, but it is a challenge everyone is ready for.

BBQ 024: Texas Barbeque All-Stars Pitmaster Roundtable Nov 20, 2017

Show notes

You asked for it, you got it! Thanks for requesting a longer episode Meat Men. In this studio roundtable, we bring three masters of the smoked meat craft into the Meat Man studios to discuss Texas barbecue, cooking techniques, dispatching feral hogs, music, food tips and more.

Along with your Meat Men hosts Yoni and Stover, were Brendan Lamb (from La Barbecue), Clay Cowgill (from Snow's BBQ) and Dylan Taylor (from Truth Barbecue). They were a lot of fun to have in our Austin studio. When you hear the audio clip of hogs exploding, you'll have the same reaction we all did. It gets crazy. Kelis also makes a "cameo."

Let Best BBQ know what other barbecue chefs, grillmasters, celebrities, Instagram stars, or whoever, you want us to bring into the podcast studio and we will start making it happen. As always, thanks for listening and don't forget to rate and subscribe so we know how you think the show is going. Find us on Instagram and Twitter as @bestbarbecue and jump in our mailbag by emailing contact@bestbarbecueshow.com. Just Say Hi.

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