The Bite Meat Podcast

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.

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

Four of this week's Michelin-recommended winners all in one place. Here.

Flat-out some of the best barbecue advice and tips you will hear, from:
* Pinkerton's Barbecue's Grant Pinkerton
* Truth Barbecue's Leonard Botello
* The Pit Room's Michael Sambrooks
* Killen's Barbecue's Ronnie Killen

Killer Hogs' and How To BBQ Right's Malcom Reed with terrific insight and tips

* How a backyard cook became one of the most influential pitmasters in the game
* The versatility of that pit you have in your backyard
* Taking the intimidation out of cooking barbecue and holiday meals
* Holiday tips on turkey and "double-smoked" ham

Gettin' saucy: Answering questions, dispelling myths and all things BBQ sauce

* Erin Feges of Feges BBQ -- one of Texas Monthly's Top 50 BBQ restaurants -- joins the podcast to dig deep on various aspects of barbecue sauces:
+ When and how using them can complement meats
+ What "Alabama" white sauce, vs. vinegar-based, vs. tomato-based, vs. mopping sauces can do for various proteins
+ And of course, we answer the question of, "does great BBQ really need sauce?"

The best tips and insight on smoking Holiday turkeys you'll hear

* World Champion pitmaster Danielle "Diva Q" Bennett goes in deep on the best ways to brine, prep and smoke the best turkey you'll have.
* It's not just about the meats. What backyard pitmasters can learn about expanding their cooking horizons.
* Getting the best bark, cooking through Beryl and what pellet grills really can offer.