The Bite Meat Podcast

Texas Monthly's Daniel Vaughn on all things BBQ ... and eating at 2,500-plus joints

* Coming up with the revered Top 50 and how he whittles it down
* All the flavors and regions and what stands out
* Oh, the stories ... from influencing the market, to quality bites around the state, the travels and dealing with bad barbecue
* Smokin' Hot Tip: Easiest meats to try for entry-level backyard pitmasters

Hey Grill Hey's Susie Bulloch on advancing your barbecue game quickly

* How much the grilling game has changed
* Best introductory pits for newbies
* Detailed insight on fitting your recipes to your palette and staying on-budget
* Taking advantage of a wide variety of flavor profiles
* Smokin' hot tip: Keeping temperature and best cooks on Weber- and barrel-type pits 

They call him the Sausage Sensei for a reason

* One of the world's most influential and in-demand sausage makers, Bill Dumas, on his incredible story.
* Step-by-step keys to making the best artisanal sausage.
* From basic Texas-influenced sausages to those that have the barbecue world buzzing: Fried catfish sausage? Christmas tamale sausage? Girl Scout Cookie sausage? Yes, yes and yes.
* How backyard pitmasters can learn the craft.

What it really takes to compete at the HLSR Cookoff

* Champion pitmaster Tyler Gurney with detailed information on everything it takes to compete at one of the three biggest barbecue cookoffs in the world.
* From months of testing, to sourcing meats, preparing pits and spices, to living on one-hour of sleep and the ever-important cooking and presenting, Gurney offers unique insight.

The Field-to-Table Show: Four of America's best pitmasters on wild game

* The Pit Room's Michael Sambrooks, Killer Hogg's Malcolm Reed, 404 Kitchen's Matt Bolus and Kamado Joe chef Eric Gephart delve into recipes, approach and the purity of field-to-table.
* The best insight you'll get on everything from duck, to venison, boar and more from those who live it.

A VERY informative discussion on Wagyu beef, with R-C Ranch's Ryan Cade

* How Wagyu separates itself from others.
* Everything it takes to get from ranch to table.
* The passion and process it takes to deliver the highest-quality beef.
* Hurdles, pitfalls and how R-C Ranch's footprint continues to grow.
* Smokin' Hot Tip: Getting your pulled pork perfect.

So you say you want to open a food truck ... everything you should know

Logan Glenn of Space City Barbecue is living the dream -- his dream. Perhaps it is yours, too.
* How to get started
* Hurdles, pitfalls, things you perhaps did not know
* Building relationships and taking your passion to another level.
* Smokin' Hot Tip: New pit or grill for Christmas? How to break it in
 

Champion pitmaster Doug Scheiding and the best steak you'll ever make

* A multi-time champion, Doug digs deep with tips, techniques and his approach on a steak that has been called the perfect steak.
* Plus, exactly what can you do with a Traeger?
* Doug's taking over the BBQ World
* When and how to baste and brush sauce.

Traeger CEO Jeremy Andrus on the pit that changed the barbecue world

* A fascinating look at how Traeger went from regional phenomenon to an eponym for all things pellet grill.
* The science and muse behind Traeger and staying on top
* Wait, what? New products and technology on the way, including tailgating Traegers
* Smokin' Hot Tip: The versatility and popularity of griddles

The best field-to-table discussion you'll hear, with revered chef and hunter Matt Bolus

* He left a leading financial firm to follow his passion: Cooking and hunting.
* Matt Bolus went from helping his mom cook spaghetti in the kitchen to the London Cordon Bleu culinary school and opening his own 404 Kitchen in Nashville.
* Along the way, he's always relied on open-fire and his roots: Exotic and wild game and perfecting the craft. He shares the story.