The Bite Meat Podcast

James Beard Award-winning chef Chris Shepherd on this year's winners and an evolving food scene

* What recent James Beard and Michelin accolades mean for Texas and Houston restauranteurs and the food scene
* Common threads Eat Like A Local restaurants share
* Cooking with live fire changing the game?
* Is The Bear a genuine reflection of the industry?

Netflix and Food Network star Sloan Rinaldi on the global obsession with Texas barbecue

* How the fascination with Texas brisket is taking over the world
* Sloan's next project will be eye-opening and must-see for all BBQ fans
* Unapologetically herself, Sloan's life lessons and experiences offer lessons for us all
 

If you're serious about getting into the BBQ industry: What do to, how to start and more.

* Competitive pitmaster and longtime barbecue expert Tyler Gurney has done just about everything in the industry. He'll share stories, tips, do's and don't's and insight into taking your game to another level.

Five world-renowned Pitmasters, five different ways to do chicken. What's best for you?

You'll hear techniques, approaches and wood choices from:
* Michael Sambrooks of The Pitroom
* Ronnie Killen of Killen's
* Aaron Franklin of Franklin Barbecue
* Sloan Rinaldi of Texas Q and Netflix
* Leonard Botello of Truth Barbecue

Fusing Tex-Mex and barbecue ...

* From smoked pork butt menudo, to barbacoa with Carolina Gold BBQ sauce and "Pica Fritz," melding cultures opens up an entirely new flavor profile.
* Fredericksburg staple Leroy's Tex-Mex Barbecue is carving out a niche we all can learn from.
* How the little things make a big difference

Fresh off winning at "The Masters Of Barbecue" and Texas Monthly acclaim: Grant Pinkerton

* Go behind the scenes of one of the biggest barbecue competitions in the world. From planning, to traveling, putting together a super team and making great barbecue, a legendary pitmaster shares terrific insight.
* Getting that "one bite" right not just for judges, but the illustrious Texas Monthly list.
* And why all the expense and headaches is worth it.

That Griller Guy with terrific techniques on Prime Rib, sauces and how to do brats the right way

* "Wisconsin-style" comes to life on steaks, prime rib and seasonings.
* How simple compound butters and sauces can elevate dishes.
* The proper way to prepare brats.
* Appreciating the right seasonings and the Big Green Egg. 

Which style pit to get? Comparing the Big Green Egg, Traeger pellet grill and Pitts and Spitts offset

If you're confused about which style of pit best fits your lifestyle and preferred method of cooking, the CEOs of Big Green Egg, Traeger and Pitts and Spitts offer insight on their popular pits.

What life as a private chef really is like

* Chef Adrian Cousin takes us through some of the obvious and not-so obvious challenges facing private chefs.
* From adapting to various kitchens, unique requests, unexpected hurdles and dietary flexibility ... and all while keeping menus top-notch.

How tariffs are affecting the barbecue and spice industries ...

* Immediate, short-term and long-term effects, from pit makers to spices and manufacturers
* How the industry is adjusting
* Why consumers are loving outdoor kitchens, griddles and pizza ovens
* Best approach for burnt ends