The BBQ Central Show

Latest Episodes:

What does “Made in America REALLY Mean?? Plus a incredible segment with the Official Embedded Correspondents of the show. Jul 25, 2017

Show notes

Max Good, from Amazingribs.com, stops by for his normal 4th Tuesday of the month segment. Tonight, we will discuss what “Made in America REALLY means. We will also cover a few items that Max has been tinkering with as well.

To allow propane cookers in competitions or not??!! Steven Raichlen talks about how to write a book…and more!! Jul 18, 2017

Show notes

Steven Raichlen, from Barbecue Bible, stops by for his normal 3rd Tuesday of the month segment. Tonight, we will be talking about the completion of his newest book, the Project Smoke TV show, the best summer cocktails and more.

Recap of Grillstock 2017 From Dr. BBQ And We Talk To a 14 time Emmy Award Winner (Sam The Cooking Guy) in the 2nd hour!! Jul 04, 2017

Show notes

Ray Lampe (Dr. BBQ) comes through to talk about the 2017 version of Grillstock in England…also some other stuff!! Jason King talk about what it takes to have a GOOD YouTube Channel!

The Smithfield Grant will be BACK in 2018!! Max Good talks Myron Mixon Smokers and Sheri Gray talks Pork Tenderloin Sammiches!! Jun 27, 2017

Show notes

Max Good from Amazingribs.com stops by for his normal 4th Tuesday of the month spot. Tonight we will be talking about the best “High-Tec” Gear for the BBQ and Grilling season. Tonight I introduce the newest segment to the show…

Blake Carson mentions that the entire legal system is set up for extortion & Steven Raichlen talks about BBQ University! Jun 20, 2017

Show notes

Steven Raichlen from The Barbecue Bible stops by for his normal 3rd Tuesday of the month segment. Tonight we cover BBQ University, the upcoming 4th of July holiday, Summer trends and Texas BBQ. Brett Gallaway from the SCA stops by as well!

Meathead says DON’T cook steaks caveman style and Jess Pryles has a new pit on the market for you to check out! Jun 13, 2017

Show notes

Meathead Goldwyn from AmazingRibs.com stops by for his normal 2ndTuesday of the month segments. Tonight we cover the questions you asked from the Facebook page…and more!

In the 2nd hour, I will be joined by Jess Pryles. We will cover a bunch of industry topics to include her new BBQ Pit partnership and tlalk about some new recipes she has created for our pleasure!

Shop at Amazon? Now you can help the show while you shop Amazon. If you save this link, the show will get a small % of your purchase that will be re-invested back into the production. It does not make your purchase cost more…YOU just help the show!! Thank you!!

BBQ Legend Paul Schatte talks about the origins of Head Country BBQ Sauce plus Fervor Gas grill talk!! Jun 06, 2017

Show notes

Keeping up with BBQ legends coming on the show, Paul Schatte from Head Country BBQ joins me to talk about his history in the industry…both business and competition BBQ. I will also talk with Mike Lang from theAnother Pint Please food blog.

In the 2nd hour I will be joined by Rick Baker, the Brand Manager forFornetto/Fervor North America. Rick will give us some background on him and his experience in live fire cooking as well as speak about the Fervor grills and Fornetto wood-fired ovens.

Tim Schopp closes the show to talk about an event he has coming up in Green Bay…that competition happens to be one that was awarded the Smithfield grant.

First Interview with 2017 BBQ Hall of Famer Jeff Stehney (Slaughterhouse Five & Joes KC) May 30, 2017

Show notes

Andy Husbands and Chris Hart join me in the first hour to talk about their new cookbook entitled “Pitmaster“.

Sterling Ball from Big Poppa Smokers stops by (around 10:14pm Eastern) to recap his big win in Nevada this past weekend and I also meet BBQ Legend Jeff Stehney for the first time (around 10:35pm Eastern) and we talk about his induction into the BBQ Hall of Fame this year and his history as both a pitmaster (Slaughterhouse Five) and a businessman (owner of Joe’s KC) in the world of BBQ

The Top 50 BBQ joints in Texas are released and I talk about it with Daniel Vaughn!! May 24, 2017

Show notes

Steven Raichlen, starts us off on the 4th Tuesday of the month …his new book “Sauces, Rubs and Marinades is ready to go. We will talk about this one a bit as well as some other topics. He also weighs in on the potential de-funding of PBS.

Doug Trattner joined me around 9:35pm Eastern and we spoke about his recent trip to Texas and how Cleveland BBQ and Texas BBQ compare/contrast…etc. He will also gave us the lowdown on some great new places to try if you are visiting the Cleveland area this summer.

Daniel Vaughn from Texas Monthly stopped by around 10:14pm Eastern to reveal the Top 50 BBQ Joints in Texas. This is always a hotly debated posting and we dove into it to see how/why some places dropped, rose up or otherwise disappeared since the last update.

Finally, around 10:35pm Eastern, we caught up with Brett Gallaway from the SCA. We talked about the first quarter of the year, what big events are coming up and what he thought about the KCBS getting into the competitive steak cooking arena.

Stay tuned for the release of The BBQ Central Show app for your smartphone and tablet!!

Melissa Cookston (Yazoo’s Delta Q) is making her own hog for Memphis in May this year!! You cannot miss hearing about it! May 16, 2017

Show notes

Usually, Steven Raichlen shows up on the 3rd Tuesday of the month, but tonight we switch it up. The “Keeper of the Flame“, Max Good from amazingribs.com, joins me to go “In-Depth” on the new Traeger Timberline grill that was just recently launched.

We will spend two segments hyping up The Memphis in May World Championship…and we will do it with two of the biggest names when it comes to MIM. Four-time overall champ Chris Lilly (Big Bob Gibson) joins me at 9:35pm Eastern and two-time overall champ Melissa Cookston (Yazoo’s Delta Q) joins me at 10:35pm Eastern to talk about their upcoming weekend.

We will also learn about a unique company called “Crowd Cow“. Joe Heitzeberg will talk about the concept of the company and how you can take part in “tipping” a cow of your own.

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