The Bite Meat Podcast

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.

"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

Tom Gozney's remarkable story: "You never feel alone when you're with a fire."

* Gozney Pizza Ovens founder Tom Gozney went from completely lost in and out of rehab, to the top of the industry.
* Tom and CEO Denny Bruce share the journey, along with how despite pizza being a worldwide phenomenon no one ever filled a giant hole in the market until his innovative oven came along.
* Also ... taking your kitchen outside, making cooking more accessible and a Smokin' Hot Tip on which spices fit which meats best.
 

The Big Green Egg phenomenon and versatility w/ CEO Dan Gertsacov

* EGGtoberfest, what puts the "ultimate" in ultimate cooking and versatility
* The remarkable story of how it spawned the "Egghead" movement
* Expanding horizons and possibilities, plus the unique approach for keeping it at the top of the kamado-style game
* Recipes and things you didn't know were perfect to make in BGE