The Bite Meat Podcast

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.

Barbecue without limits: Culinary artists Erin and Patrick Feges' unique and inspiring story

A fascinating discussion with the owners of Feges Barbecue, and how their disparate backgrounds came together to create magic.
* Most recently, the challenges were overcoming Hurricane Beryl obstacles, but this barbecue power couple thrived.
* Also, a deep dive into how a long recovery from battlefield injuries led Patrick into the barbecue and culinary worlds. And, ultimately, to the classically-trained Erin.
* Techniques and barbecue strategies we could all learn from, advice and insight from true experts in the field.
* Is The Bear accurate? They know. And they tell.
* Plus, a Smokin' Hot Tip Of The Week that declutters the many options for pits, grills, pellet grills, charcoal ovens and more. What exactly is right for you?

Truth Barbecue's Leonard Botello with the best brisket discussion you have heard. Promise.

If you have mastered brisket and barbecue, you will absolutely learn more from Leonard Botello's terrific insight. If you are learning, you will take your cooking to another level.
Leonard Botello shares details and techniques that will help everyone.
* What is the "feel" of a perfectly executed brisket?
* Anxious every time you cook for people? You're not alone.
* Why you may be doing too much 
* The kinds of cuts of meat you should look for, and where to get them.