The Bite Meat Podcast

*Four-time Canadian BBQ Team of the Year pitmaster Janice Smella became the first Canadian to walk the stage at the Cookoff in 2025.
* She shares her story, techniques and approach, her affinity to Texas BBQ and becoming a champion.

Moodswing BBQ's Sunny Moody has won world championships and wowed judges on Food Network ... without compromise.
Misconceptions about how "unhealthy" barbecue can be
Pork shoulders for dummies. 
Different steaks ... different cooking styles?
Everything you should know on spritzing, water pans, wrapping, wet brine vs. dry brine

* World champs Ronnie Killen, Doug Scheiding, Abel Nuncio and others take us behind the scenes of what the Cookoff really is all about
* The massive and unique details of making it on one of the biggest stages in the game.

* How different spices affect different proteins
* The essence of "Louisiana" barbecue
* Essentials for chicken and pork
* When and how to spritz and sauce
* Open-flame tips

* 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

* 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 

* 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.

* 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 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.

* 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.