The Bite Meat Podcast

Hardcore Carnivore's Jess Pryles on the art of live-fire cooking

* The risk/reward of the live-fire method
* Meat Mythbusting
* Perfect steaks and the "just keep flipping" approach
* Fire sourcing the right way
* Best advice for cooking on a spit
 

BBQ Pit Masters and Chopped star Sloan Rinaldi on how taking your game to another level

* With BBQ in her family for more than 100-years, Sloan Rinaldi finally dove in at age 50. She has since become one of barbecue's biggest stars
* How diving into true craft barbecue techniques can make your food stand out
* A unique approach to turning out succulent and consistent chicken
* A mustard binder on brisket? Yes. Here's why
* What it's really like going through the Chopped and Netflix BBQ Pit Master experiences

Inside the BBQ industry: Trends, new products and how everyone can be a pitmaster

*Cookout News' Wes Wright with everything you want - and need - to know
*Biggest changes the past 15 years
*Are we out of the post-covid doldrums?
*What's the next big industry-changer?
*Essential items every backyard pitmaster needs

World Champion and Food Network phenom Sunny Moody with an amazing story (and BBQ insight)

You will love Sunny Moody's story and rise to the top of the barbecue game.
* Healthy ... barbecue? Yes.
* Turning a crossroads into a crown
* Melding different regional techniques into great barbecue
* The perfect steak, from a World Champ.
 

A fascinating, truly insightful look at spices, with Badia's Scott DeNight

* Spices matter. They matter a lot
* Scott shares everything about how Badia has reached the top of the industry without compromising quality
* What to look for in spices.
* What goes into sourcing and blending spices for the highest quality
* Trending influences in the food world: India, Korea, Africa and others
* Fascinating insight on garlic and pepper 

Ever thought of opening your own BBQ place? Here's inspiration.

Texas-raised Bill LaViolette decided to open a Texas-style barbecue restaurant in Tennessee. During a global pandemic.
His Shotgun Willies in Nashville has since been named one of the best, anywhere.
* His story, plus detailed brisket tips and how to enter the trailer/restaurant game.
* Smokin' Hot Tip Of The Week: Open-flame cooking.

The most in-depth discussion on beef you will hear

* Jordan Beeman from Heart Brand Beef brings insight sure to improve your barbecue game
        + How Akaushi beef changed the industry
        + Differences between Prime, Choice and Select cuts
        + What to look for in brisket, steak and other cuts
        + Most important things to know, from the ranch to the table
* Plus, what to look for in chicken and pork on the Smokin' Hot Tip Of The Week

The Brisket Show: Three of America's greatest Pitmasters' philosophies and tips

* Aaron Franklin, Grant Pinkerton and Leonard Botello talk all about brisket.
* From techniques, to wrapping, smoke, meat and their unique techniques, they share insight like no other.
* What about the rubs? A dive into some of the best options.

The Pit Room's Michael Sambrooks: If you're serious about stepping up your game

Plus:
* Getting into the barbecue world, "backwards."
* All the essentials for taking your barbecue game to another level.
* Don't sleep on cabrito and duck
* All about chicken: From whole chicken, to half chicken, pieces and "dunking" them for best flavor
 

Is The Bear accurate? Two Houston culinary greats explain

Couldn't help but ask Erin and Patrick Feges, a pair of classically trained chefs who have worked at the best of high-end restaurants, about The Bear.
Now they dominate at Feges Barbecue in the Greenway and Spring Branch areas.