The Bite Meat Podcast

Why a Le Cordon Bleu chef turned to barbecue and lessons for all of us:

Chef David Welch worked at some of the finest restaurants in France and built a legion of fans in Kingwood. Why now barbecue?
How the soul of the barbecue culture helps even the most casual backyard pitmaster.
Making cooks unique and the little things that separate good from great.

"Simple things done perfectly right win every time" -- world-renowned pitmaster/chef Eric Gephart

* From shoveling charcoals on the Appalachian Trail to the top of the culinary world, Chef Gephart shares his story and innovative techniques that could change how you do barbecue.
* "White, red brown is how we throw it down."
* Why field-to-table inspires and instructs
* Smokin' Hot Tip: When and what to inject

Arturo Ramon couldn’t help with Hill Country flood rescue. So he cooked. 17,000 meals. And incredible, inspiring story.

* Deeply affected by the devastation of the July 4 floods, Ramon decided to hitch up his barbecue smoker and head to the rescue site.
* Sleeping in his truck, working 16-hour days, sourcing supplies every way he could, the elite pitmaster became one of the hidden heroes and inspiring stories amidst the sadness and recovery.

From cooking kolaches in a trailer kitchen to roadside phenomenon: The Prasek's story inspires

* How Mike and Betty Jo Prasek created an institution
* Keys to standing out in an ever-growing roadside superstore market
* The head-spinning process keeping kolaches, dried sausage and meats at a high level
* Deer processing by the numbers.

An industry in transition? BBQ insider Wes Wright on the latest trends and challenges in the industry

* How a changing market landscape is affecting prices, production and consumers
* Are pizza ovens, micro-pits and griddles here to stay?
* Big-box stores going all-in
* The future of pop-ups and food trucks reacting to beef prices

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