The Bite Meat Podcast

Prepping, brining and smoking the best Thanksgiving turkey, from a World Champion pitmaster

Danielle "Diva Q" Bennett goes in deep on making sure your turkey is an all-time crowd-pleaser.
And what backyard pitmasters can learn about expanding their cooking horizons.
Getting the best bark and what pellet grills really can offer.

• From afterthought to destination: How the Houston BBQ scene has drastically changed.

+ Michael Fulmer from the Houston Barbecue Festival joins:
+ Factors and influences that have changed the entire landscape.
+ Emerging styles, pitmasters and current trends
+ Competitions and awards don't lie ... the Michelin, James Beard and Texas Monthly impact.

Ever wonder how those BBQ restaurants really do it? Find out here.

* Arash Kharat takes us from the 4 a.m. starts to the sourcing of meats, techniques, challenges and science behind feeding so many hungry guests at one of the bigger barbecue restaurants around.

Spearfishing champion, free diver, conservationist and chef Kimi Werner on living free and the ocean's grocery store

* Her influence and impact goes well beyond social media. And we can all learn and expand our cooking horizons from it.
* How sustainability, and the blending of cultures and flavors are here -- even for those who don't live the outdoors life.
 

Never too old: A 93-year-old entrepreneur opened J-Bar-M to fulfilll a dream. Four years later, he -- and it -- are thriving

* One of the most innovative barbecue restaurants in Texas has been redefining the game, thanks to a former attorney turned BBQ joint owner.
* When John Toomey found the right place, the right time and the right people to open a barbecue joint, he pounced on the opportunity. J-Bar-M has since become one of the trendiest and innovative new spots in the state.
* How it came about and what's on the horizon.

Gumbo, etoufee, pork chops, frog legs and gator -- the Cajun way

* Master pitmaster Keith Guidry with insight on Cajun-influence on pits and grills.
* Detailed techniques on everything.
* And don't forget the sides!

Texas A&M's Camp Brisket: A phenomenon among world-class pitmasters and backyard cooks alike. The "Three Brisketeers" explain.

* Texas A&M professor Ray Riley and Dean of Agrilife Dr. Jeff Savell explain how pitmasters of every level, from around the world, have come to swear by this Department of Agriculture camp.
* Its elements, how it came about, how to be a part of it and a deep-dive into everything brisket.

Southern Living's Top 50 BBQ Joints in the South just dropped. And author Robert Moss joins us.

* What went into paring the list down to just 50.
* Some "upsets" and familiar places on the list.
* How healthy is the BBQ industry today?
* The South's hot spots and trends in the game.

Tailgate season, live fire, charcoal and de-stigmatizing some BBQ fallacies

Two of the all-time greats -- Jess Pryles and "Hey, Grill, Hey's" Susie Bulloch dig in on live fire techniques, becoming world-class pitmasters from scratch, recipes and taking risks and pellet grills.

Do you really need barbecue sauce? An age-old question, answered.

* World Champion pitmasters Bill Purvis and Erin Feges join to dig in on array of taste-enhancing techniques.
* What, when and how to sauce.
* What about the beef tallow craze ... and a liquid-based wrap?