The BBQ Beat Podcast

Latest Episodes:

Jon Jackson on Helping Veterans Find Solace and Healing at Comfort Farms Jan 03, 2020

Show notes

In this episode of The BBQ Beat Podcast, I'm talking with Jon Jackson of Comfort Farms in Milledgeville, GA... an Acute Veterans Crisis Agriculture Center that is helping US Veterans.

Please consider donating to StagVets.org to help Comfort Farms continue its mission of helping Veterans heal.

Donate here: https://www.aplos.com/aws/give/STAGVETSInc/general

Social Media Links:

Comfort Farms on Instagram @comfortfarms BBQ Beat on Instagram @bbqbeat

The Lee Brothers - Hotbox: Inside Catering, the Food World's Riskiest Business Dec 17, 2019

Show notes

In this episode, I’m talking with Matt Lee, who – along with his brother Ted, wrote the book Hotbox: Inside Catering, the Food World's Riskiest Business.

Celebrated for their work within Southern Food Culture across television and award-winning Southern cookbooks, Matt and Ted spent an intense six years working in some of the most challenging and fast-paced catering environments in New York City and various other locations.

Often times, these locations were in vintage era buildings that were severely lacking in any sort of kitchen infrastructure – with the catering staff operating in places ranging from loading docks to elevator vestibules.

The world Matt and Ted inhabited was markedly high end, with tickets to various events ranging in the thousands of dollars per plate, often involving crowds easily topping five hundred guests and larger.

And… I can already tell what you’re thinking.

Come on, Kevin… you run a BBQ Podcast. Why are we talking about catering up-scale fine dining events geared to billionaires?Well… I’ll tell you.

BBQ and Southern Food Culture are finding their way into the world of elite food venues more like the James Beard House more and more these days.

Both Aaron Franklin and Rodney Scott have won coveted James Beard awards.

All told, Matt and his brother Ted wrote three cookbooks, The Lee Bros. Southern Cookbook (2007), The Lee Bros. Simple Fresh Southern (2009), and The Lee Bros. Charleston Kitchen (2013) which have won a combined six James Beard and IACP Awards.

And… if you need just one more example of how these worlds are converging… look to my podcast episode with Craig Verhage, the BBQ Ninja, where we talk about his trip to the James Beard House to assist Miss Leslie Roark Scott and the Ubons BBQ staff for a dinner they served there back in 2018.

At the end of the day, culinary skills mastered and displayed within extremely intense environments are always topics that my friends and I enjoy discussing, and I hope that you enjoy this conversation with Matt Lee.

Social Media Links:

The Lee Brothers on Instagram

The BBQ Beat Podcast on Instagram

Inside the Small Batch World of Oakridge BBQ with Mike Trump Nov 28, 2019

Show notes

This is the BBQ Beat Podcast… I’m your host… Kevin Sandridge.

You know, more and more in today’s BBQ world, you hear people use words like hand-crafted and small-batch… so much so that it’s hard to tell if we’re all really on the same page when using these terms.

In today’s episode, I’m talking with Mike Trump of Oakridge BBQ, maker of rubs that fit the definition of words like hand-crafted, small-batch, and even batch-aged.

I’ve been a customer of Mike’s without his knowledge now for at least six or seven years. Many of you already love his rubs, brines, seasonings, and injections, and names like Secret Weapon, Game Changer, Dominator, Black Ops, and Carne Crosta bring a great big smile to your face. They do this because you’ve delighted everyone from yourself, to BBQ judges, to the most important group of all – your friends and family – with the results you get from using these blends.

As I talk with Mike, you’ll hear the origin story of Oakridge BBQ, you’ll become intimately familiar with the painstaking effort he takes to source and use only the finest spices on the planet, and … if you’re like me… you’ll come away with even greater respect for Mike and what he’s doing.

Now understand, Mike’s hands touch ever rub and seasoning blend that comes out of his shop. If you see a bag of Oakridge BBQ Rub anywhere from California to Maine to England or Australia, it’s come through one central Oakridge BBQ facility in Kearney, Missouri operated and managed by one Mr. Mike Trump.

Because of Mike’s intense focus on his product, he’s had limited opportunity to get out into the world of social media, get out to visit retail shops or some of the nearly 90 cook teams he sponsors here in the US and across the globe.

This interview is one of those “pull back the curtain” experiences that I love to see come together. If you have an interest in how a business like Oakridge BBQ comes together and operates, what it takes in terms of day-in and day-out focus, you’re in for a real treat.

Social Media Links:

Sam Jones Talks Whole Hog BBQ, Family, and Friendships at Fox Bros. Bar-B-Q Nov 21, 2019

Show notes

In this episode, I'm taking you on a trip to Fox Bros. Bar-B-Q in Atlanta where Sam Jones and Michael Letchworth of Sam Jones BBQ are doing up a Whole Hog Dinner to celebrate Sam’s new book Whole Hog BBQ: The Gospel of Carolina Barbecue. -- written by Sam Jones and Daniel Vaughn.

We go on a behind the scenes tour of the Fox Bros. Bar-B-Q commissary and catering operation with Catering and Operations Manager Max Binns … and follow that up with some back story on Fox Bros. from Beau Nolen, who has some very cool words about the pivotal role Max plays with Fox Bros.

After that, we’ll hear directly from Justin and Jonathan Fox. These guys have a great story to tell… filled with massive BBQ house parties, an electrocution!!!!, and a gradual yet clearly fruitful progression backyard BBQ novices to crafters of deliciously smoked meats.

Finally, we’ll hear from Michael Letchworth on his long-time friendship and business partnership with Sam Jones, followed by a great conversation with Mr. Jones himself on the subject of BBQ, Family, and the power of lasting friendships.

Social Media Links:

Recapping the 2019 Jack Daniel's World Championship Invitational Barbecue Nov 05, 2019

Show notes

In this episode, I’m going to do a little bit of a wrap up of my recent trip up to Lynchburg, TN to judge the 2019 Jack Daniel’s World Championship Invitational Barbecue competition.

Conversations in this podcast feature:

... and others!

It was an amazing trip, filled with a ton of great experiences. I have a lot of shout outs to give out to some of the competitors, my fellow judges, and most importantly, the good folks from Jack Daniel’s who’ve been hosting this world-famous competition now for 31 years.

Social Media Link:

The BBQ Beat on Instagram

Hanging at Grove Roots Brewing with Bob and Dave from Flame Boss Oct 22, 2019

Show notes

Thanks for tuning into this episode featuring the good folks at Flame Boss Temperature Controllers.

I’m your host, Kevin Sandridge, and it’s October 21st…. just a few short days before I make my first ever trip up to Lynchburg, Tennessee to Judge the Jack Daniel's 2019 World Championship Invitational Barbecue competition.

I’m not going to lie. I’m pretty stoked, to say the least. If you know anything about competition BBQ – you know how big of a deal the Jack is – not just nationally but Internationally, as the name suggests.

All told, it looks like there will be 71 Teams cooking the Pro or Invitational division, 41 teams cooking the backyard or Shade Tree division, and 27 International Teams.

Yeah, it’s going to be pretty awesome. And I’m ready man… I’ve got my portable recording gear, some warm, weather-resistant clothing ( This Florida boy has been some places and he knows how to stay warm man….) and a complete and unabashed FANBOY mindset. Yeah, totally geeking out.

Anyway….

Let’s talk a bit about this podcast episode in particular, shall we?

I a few weeks back, I had the great pleasure of speaking with a couple of the good people from Flame Boss… Bob Hack – who serves as their Sales and Marketing Manager and Dave Frosch, Sales Consultant & Team Sponsorships Lead for the company.

https://www.instagram.com/p/B2NHi-GglRS/?utm_source=ig_web_copy_link Roby Royal of Team Rescue Smokers proudly uses Flame Boss. https://www.instagram.com/p/B01C8q7B_eG/?utm_source=ig_web_copy_link Tina Cannon of The Pit Crew, GA, and Bama-Q Fame proudly uses Flame Boss. https://www.instagram.com/p/Bs87wKnBS70/?utm_source=ig_web_copy_link https://www.instagram.com/p/Bwzo2XKhT95/?utm_source=ig_web_copy_link

We met up at Grove Roots Brewing here in Winter Haven, Florida – a favorite craft brewery of mine – where we sat outside, had a few beers, and enjoyed what I think you’ll find to be one heck of a great conversation.

In this episode, we talk about the current Flame Boss Temperature controller models available along with their features and benefits.

We also dig a bit into the history of Flame Boss, covering some of the company’s early adopters on the retail and competition side of things.

A lot of praise and appreciation gets heaped on many of the folks who have helped Flame Boss achieve its current success, both inside and outside the company… and there are a few great stories on through the end of the episode that you definitely won’t want to miss.

Now… a word on this podcast from the out of doors…

You’ll hear the occasional crowd noise, a dog or two, and even the Winter Haver High School marching band as they ramped up for the school’s weekly football game.

It was a great time, and again – I think you’re going to love where we go with this episode.

Sitting Down with Chef Michael Ollier of Certified Angus Beef Oct 18, 2019

Show notes

In this episode, we’ll be talking about beef. Specifically, Certified Angus Beef ®.

Chances are you’ve seen the Certified Angus Beef Logo…

It’s pretty hard to miss, with its distinctive black Angus steer standing proudly in side profile view with the words “Since 1978” above its head and the Certified Angus Beef Brand registered trademark banner below.

In order for Angus Beef to earn this logo, it must grade out as either Choice or Prime, then pass 10 exacting standards for flavor, tenderness, and juiciness.

To learn more about these specifications, I’ve enlisted the help of Chef Michael Ollier, Senior Corporate Chef at Certified Angus Beef.

=========== Social Media Links:

===========

In addition to heading up recipe development for the Certified Angus Beef test kitchen, Michael is pretty much the primary culinary face for Certified Angus Beef – heading up interviews, media appearances and recording cooking and recipe videos.

He also leads Certified Angus Beef’s in-house food styling and photography efforts, and we talk more about the great work he and his team do in that regard in this episode.

I know you’re going to enjoy getting to know more about Michael’s background, his early ties to food with his family in Ohio, the interesting pathways that led to the establishment of his career as a chef, and ultimately the manner by which he joined the team there at Certified Angus Beef.

BBQ Greats Talk About Giving Back at the 2019 Firebox Invitational Oct 14, 2019

Show notes

Hey Everyone, thanks for checking out what I’m calling a bonus episode of the podcast spotlighting The Firebox Initiative Inc. – a charity organization established by Griffin Bufkin and Harrison Sapp of Southern Soul BBQ on Saint Simons Island.

I rode up the Firebox on Gascoigne Bluff event this past weekend with my buddies Chris Gentry of Gentry’s BBQ and Josh Perry of Double Aught BBQ. The event flyer promised an opportunity to taste amazing offerings from the likes of BBQ Legends including, but not limited to:

Harrison Sapp of Southern Soul BBQ
Mike and Amy Mills of 17 th Street BBQ
Bryan Furman of B’s Cracklin’ Barbeque
Tuffy Stone of Cool Smoke
Craig Verhage The BBQ Ninja
Carey Bringle of Peg Leg Porker
Anthony DiBernardo of Swig and Swine
Marty and Melissa Goffin of Red Gum BBQ out of Victoria, Australia
Tank Jackson of Holy City Hogs

Being the ever-vigilant BBQ Podcast Host, I made sure to have my portable recording mic on hand to capture a few brief interviews with some of these masters of live fire cooking. The recordings are filled with the music and excitement emanating from the packed-out crowd.

I’m sure you’ll agree that the hearts of BBQ and Live Fire cooking people are full of love and appreciation for all the people who keep the food service and hospitality industry going.

Be sure to stay on the lookout for the 2020 Firebox Invitational. Based on what I saw this year, it’s guaranteed to be one special event.

As always, thank you for listening to and keeping up with The BBQ Beat. If you have photos of your BBQ, Grilling, and Live Fire cooking adventures you’d like me to see and share out to The BBQ Beat Audience, use the #bbqbeat.

If you haven’t done so, please subscribe to the BBQ Beat Podcast wherever you get your podcast feeds. While you’re there, please leave a review! It would mean the world to me.

Until next time, see you later everybody.

Talking About Cheshire Pork's Product Line with Joe Riscky of Fort Worth, TX Sep 16, 2019

Show notes

Hey everybody, and welcome to another episode of the BBQ Beat Podcast. I’m you’re host, Kevin Sandridge, and today I’m talking about Cheshire Pork with Joe Riscky of Joe Riscky’s Barebeque out of Fort Worth Texas.

https://www.instagram.com/p/B2cBtDyARKb/?utm_source=ig_web_copy_link https://www.instagram.com/p/B031BduAfgD/?utm_source=ig_web_copy_link

Joe has been involved with the Cheshire Pork brand for some time. While he operates his stand-alone brick and mortar barbecue business, Joe has become part of the Cheshire Pork distribution arm so to speak. He’s so knowledgeable about the brand that they recommended I speak with him for this podcast episode. So, I called him up and we set up this conversation to spread the good work about what the folks there are doing.

How I Discovered Cheshire Pork

I first became aware of Cheshire Pork through the work that Chris Grove over at NibbleMeThis.com has done with their product. Chris is an amazing culinary talent. From competitions to fine dining, he and his lovely wife Alexis do amazing work. I reached out to Chris to get his thoughts on the Cheshire Pork brand.

Chris Grove on Why He Loves Cheshire Pork

I first found Heritage Farms Cheshire Pork® Brand products at a small, independent grocer near our neighborhood – Butler and Bailey Market. They are a single store operation with a footprint one forth the size of the nearby supermarket. They thrive against bigger competition by having superior quality meats and that’s where I found a gorgeous, thick, rack of St. Louis-style pork ribs.

I hadn’t heard of Cheshire Pork before then, but I know a pretty rib when I see it. The ribs I get from them are consistently expertly trimmed St. Louis style like I would do. I rarely have to even break out a knife to clean it up. Their ribs are thick, meaty, and help me smoke juicy, tender ribs time after time. They aren’t cheap but the quality is worth it to me.

When we were developing the recipes for my second book, The Offset Smoker Cookbook, we relied on Cheshire Pork. We used their bone-in loin chops for our recipe for Thick Pork Chops with Spicy Apple Compote and their spareribs for our Smoked Spareribs with Honey Bourbon Sauce. We use Cheshire because we know we are going to get exceptional pork when we see that label.

Chris Grove - NibbleMeThis.com

Why You Should Listen to Chris...

Again, Chris Grove is a culinary voice you need to be listening to. He's sough out by brands all the time for his knowledge and skill because they know he will represent them at the highest possible levels.

So, take the words he shares here about the Cheshire Pork brand as gospel. One more thing about Chris – you can catch his work over at the NibbleMeThis.com site. He also has two books for sale on Amazon.com

amzn_assoc_tracking_id = "bbqbeat-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_design = "enhanced_links"; amzn_assoc_asins = "1612433634"; amzn_assoc_placement = "adunit"; amzn_assoc_linkid = "b46309752fcaba6cfad7e084a2261614";

amzn_assoc_tracking_id = "bbqbeat-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_design = "enhanced_links"; amzn_assoc_asins = "1612439071"; amzn_assoc_placement = "adunit"; amzn_assoc_linkid = "ff037dacf35aa084a8e04d75680edcc6";

If you cook on either a kamado-style or offset style smoker, I encourage you to head over to Amazon.com and pick up one of these books, or both – if the situation applies! Oh, and follow him on Instagram @nibblemethis – where there’s always something delicious on the menu.

Connect with Cheshire Pork and Joe Riscky

If you’d like to learn more about Cheshire Pork, head on over to their site at cheshirepork.com. You can also follow them on Instagram @cheshirepork.

To learn more about Joe Risky’s Barbeque, check him out at joerisckysbarbeque.com. Be sure to catch him on Instagram @joeriscky

Hanging with Tony Roberts of Proud Souls Barbecue and Provisions Aug 05, 2019

Show notes

Hey everyone, and welcome to another episode of The BBQ Beat Podcast. This time, I’m talking with Tony Roberts of Proud Souls Barbecue and Provisions in Denver, Colorado.

This is a great companion episode to the podcast episode I did with Jason Ganahl of GQue BBQ some time back, also located in Denver. Tony and Jason actually went to high school together!

https://www.instagram.com/p/B0HVocxBcK3/?utm_source=ig_web_copy_link https://www.instagram.com/p/Bzq919whaal/?utm_source=ig_web_copy_link https://www.instagram.com/p/B0cBuBJBu9S/?utm_source=ig_web_copy_link

I first came to know about Proud Souls via my buddy Chris Gentry of Gentry’s BBQ General Store in Orlando, Florida. Proud Souls carries the Gentry’s line of rubs and sauces, and Chris and Tony have become good friends over the years.

I reached out to Tony to learn more about Proud Souls’ back story and pick up some of the business and experience lessons they’ve learned on the road to making Proud Souls a thriving BBQ Supply and Educational Destination for anyone coming through the Denver area.

If you’ve ever thought of starting up your own BBQ Store – or you just love learning about how BBQ related businesses get up and running, you’re in for a treat.

Connect with Proud Souls Barbecue and Provisions

You can learn a ton about Proud Souls, their team, and all they have to offer by visiting proudsoulsbbq.com. They’ve got a ton of content there, as well as on their Facebook page and Instagram Accounts. If you do manage to catch up with them, tell them Kevin from the BBQ Beat says hi.

As always, I thank and appreciate you for being a BBQ Beat Podcast listener. If you know of others who might enjoy the podcast, please share it with them. Don’t forget to subscribe to the podcast on iTunes or wherever you get your podcast feeds.

Our TOPPODCAST Picks

Follow Us

Stay Connected

Related Podcasts

Links

Stay Connected