Bbq Nation

The prevailing theme of this podcast episode centers on the challenges and intricacies of establishing and sustaining a successful business within the culinary realm, specifically through the lens of the barbecue rub industry. Our discussion delves into the experiences of John Fuhrman, who shares invaluable insights derived from his journey with Bub and Muthas Rubs, emphasizing that while the path to success may appear straightforward, it is fraught with obstacles that require relentless dedication and strategic acumen. We explore the alarming statistic that approximately fifty percent of new ventures within this sector fail within their inaugural year, often due to insufficient commitment or misguided partnerships. Moreover, we elucidate the importance of maintaining product quality and the necessity for aspiring entrepreneurs to adopt a meticulous approach toward their operations. Ultimately, this dialogue serves as a clarion call for would-be business proprietors to remain vigilant and proactive in navigat

This podcast episode features an engaging dialogue with John Furman, the founder of Bub and Mother's Rubs, who shares the intricacies of his journey in the spice industry. The salient point of the discussion revolves around the importance of maintaining product quality and the significance of community engagement, particularly in support of veterans. John recounts his experiences and challenges in establishing his business, emphasizing the necessity of resilience in the face of setbacks. Furthermore, he elucidates his charitable initiatives aimed at aiding veterans, demonstrating a commitment to social responsibility within the culinary realm. As the conversation unfolds, we delve into the nuances of his various rub flavors and the strategies he employs to secure their place in the competitive marketplace.Links referenced in this episode:heritagesteel.usoregon dungeness.orgbubbandmothers.compaintedhillsbeef.comCompanies mentioned in this episode: Bub and Mothers Rubs Heritage Steel Ray's Mustard Painted Hi

This podcast episode features an engaging dialogue with Carey Bringle from Peg Leg Porker in Nashville, who shares his profound insights into the world of barbecue. The salient point of our conversation revolves around the notion that mistakes serve as pivotal learning experiences in one's culinary journey, shaping the path to success. Carey elaborates on his experiences, discussing the influence of his familial background in his culinary development and emphasizing the importance of learning from past errors. Furthermore, we delve into his aspirations, including the desire to collaborate with esteemed figures in the barbecue domain, thereby fostering a deeper understanding of the craft. As we navigate through this conversation, listeners will gain valuable perspectives on the intersection of entrepreneurship and barbecue mastery, underscoring the essence of resilience and growth in the culinary arts.Links referenced in this episode:paintedhillsnaturalbeef.compeglegporker.comCompanies mentioned in this episod

The salient point of today's discussion centers on the remarkable journey of Carrie Bringle, the proprietor of Peg Leg Porker in Nashville, who has transformed his passion for barbecue into a thriving empire. We delve into the genesis of his culinary venture, exploring how his extensive experience in both competition barbecuing and the corporate world culminated in the establishment of his restaurant. Bringle elucidates the strategic decisions that guided him to focus solely on pork and chicken, thereby carving a unique niche within Nashville's diverse barbecue landscape. Furthermore, we examine the challenges he faced during the pandemic and his commendable efforts to support the local community through initiatives like Operation Barbecue Relief. This episode not only highlights the intricacies of running a successful barbecue establishment but also underscores the significance of community and resilience in the face of adversity.Links referenced in this episode:heritagesteel.usoregon-dungeness.orgpaintedhil

This podcast episode presents a compelling discourse centered on the culinary arts, particularly focusing on the intricate world of barbecue. Our esteemed guest, Megan, shares her aspirations of cooking and dining with historical icons, exemplifying the boldness of figures such as Amelia Earhart. The conversation further delves into the nuances of barbecue competitions, where Megan articulates her vision for enhancing the judging process through random table assignments to mitigate biases. Additionally, we explore the personal journey of our guest, who reflects on the challenges faced in mastering the brisket flat, a culinary endeavor that continues to present difficulties. Ultimately, this episode serves as a profound examination of culinary passion, personal growth, and the enduring allure of barbecue culture.Links referenced in this episode:BurntFingerbbqBurntFingerMeganCompanies mentioned in this episode: Painted Hills Natural Beef Burnt Finger BBQ Bronson's Home Shopping Network QVC HSN This podcast

Megan Day, a prominent figure in the barbecue competition realm, joins us to elucidate her journey with Burnt Fingers Barbecue, a name inspired by the fervent passion for barbecue that often results in literal burns as eager guests attempt to procure the first taste. From the inception of their culinary venture, Megan and her husband Jason have experienced meteoric success, highlighted by their notable achievements at prestigious events such as the American Royal and Memphis in May. Throughout our discourse, we delve into the intricacies of competitive barbecue, exploring the evolving taste preferences of judges and the significance of high-quality ingredients in achieving victory. Megan's insights into the camaraderie found within the barbecue community further illuminate the profound personal connections forged through this culinary pursuit. Ultimately, this episode serves as an inspiring testament to the transformative power of barbecue, not merely as a culinary art but as a means of fostering community an

This podcast episode delves into the culinary philosophies and experiences of our esteemed guest, Michelle Wallace. Central to our discussion is the exploration of her innovative approach to integrating diverse culinary influences, particularly as she reflects on her aspirations to impress the legendary chef Leah Chase with her unique take on fried chicken and gumbo. Throughout the conversation, we engage in a series of thought-provoking inquiries, including the challenges of culinary experimentation, the balance between success and failure in dish creation, and the humorous yet poignant reflections on personal growth within the culinary landscape. As we traverse through various topics, including the peculiarities of barbecue etiquette and the significance of cultural culinary exchanges, Michelle's insights illuminate the dynamic interplay between tradition and innovation in modern cooking. We conclude this enriching dialogue with heartfelt acknowledgments of the inspirations that drive us in our culinary jou

This podcast episode features an engaging dialogue with Michelle Wallace, a prominent figure in the barbecue community and a media personality. Central to our discussion is the significance of both formal culinary training and practical experience in the barbecue industry, highlighting the necessity of understanding business operations in conjunction with culinary skills. Michelle shares her personal journey, illustrating how she transitioned from traditional restaurant roles to becoming a celebrated pitmaster, as well as her innovative approach to barbecuing. We explore the challenges and joys of maintaining consistency in food preparation and the importance of community support in one’s culinary endeavors. Join us as we delve into the nuances of barbecue culture, competition experiences, and the evolution of culinary artistry through the lens of our esteemed guest.Links referenced in this episode:heritagesteel.usoregondungeness.orgbarbecuenationjt.compaintedhillsbeef.compigpowder.comchefmichellewallace.comC

Join us for a lively conversation with Rich Fragola from Burgerlicious Barbecue as he dives into the world of competitive barbecuing. Rich shares his insights on the evolving barbecue scene, including the hottest new tools like the brisket caddy that has gained popularity among competitors. The discussion takes a humorous turn as Rich recounts his experiences in the kitchen, including cooking for barbecue legends and even a memorable mishap involving a missed turn-in at a competition. With a blend of personal anecdotes and industry wisdom, Rich emphasizes the importance of community in barbecue and the joy of bringing people together through food. Tune in for tips, laughs, and a look at what it takes to succeed in the competitive barbecue circuit.Companies mentioned in this episode: Painted Hills Natural Beef Burgerlicious Barbecue This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Richard Fergola from Fergalicious Barbecue shares his journey from a high school wrestling coach to a successful competitor in the world of barbecue. He emphasizes the importance of preparation and consistency, highlighting how meticulous planning and execution can lead to success in competitions like the American Royal. Throughout the conversation, Richard discusses his unique approach to trimming meats for competitions, focusing on uniformity and presentation to impress judges. He also describes his commitment to using quality ingredients, including aged pecan wood and high-quality meats, which contribute to his award-winning results. With insights into his upcoming barbecue classes and new partnerships, Richard's passion for barbecue shines through as he prepares for more competitions ahead.Links referenced in this episode:obr.orgpaintedhillsbeef.comgunterwilhelm.comfergaliciousbbq.comoregondungeness.orgheritagesteel.usmbbqa.orgbarbecuenews.comCompanies mentioned in this episode: Painted Hills Natural Beef

Join JT, Leanne Whippen, and Chef Stephen for a lively discussion on the nuances of barbecue, including the impact of weather on grilling techniques and the importance of not burning your food. Leanne shares her journey of expanding her barbecue skills, including her recent venture into smoking prime rib. The trio also delves into personal anecdotes, such as Leanne's past as a stand-up comedian and the supportive role of her husband in her culinary adventures. JT recounts a humorous catering experience that highlights the joys of cooking for others. As they wrap up, they emphasize the excitement of the upcoming barbecue season and encourage listeners to get out and enjoy cooking good food.Companies mentioned in this episode: Painted Hills Natural Beef This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

This podcast episode features a lively discussion between JT, Chef Stef, and Leanne Whippen, focusing on the evolving landscape of barbecue and the importance of creativity in cooking. Chef Stef shares her journey of healing and how it led her to refine her digital presence and enhance her cooking skills, particularly in meal prep and recipe creation. The conversation touches on the significance of using social media for sharing innovative cooking ideas and the balance between technique and flavor. Leanne offers insights into her culinary inspirations and the techniques that drive her creativity, emphasizing the role of spices and fresh ingredients. As the episode wraps up, they explore how modern technology in grilling and smoking is reshaping the barbecue experience while still honoring traditional methods.Links referenced in this episode:oregondungeness.orgpaintedhillsbeef.comheritagesteel.uspigpowder.comicancookthat.comCompanies mentioned in this episode: Oregon Dungeness Crab Commission Painted Hills Na

Kel Phelps joins JT and Leanne on Barbecue Nation to discuss the upcoming NBBQA conference at The Shed in Mississippi, taking place from January 15th to 18th. The event promises to bring together barbecue enthusiasts and professionals for a weekend filled with competitions, networking, and learning opportunities. Kel shares insights on the changing landscape of the barbecue industry, emphasizing the importance of adapting to new trends and the challenges faced by smaller restaurants in a competitive market. The conversation also touches on the significance of incorporating live fire cooking experiences into events to enhance attendee engagement. As the discussion unfolds, they highlight the need for continuous learning and collaboration in the barbecue community to navigate current economic challenges and to foster a vibrant culinary culture.Links referenced in this episode:oregondungeness.orgpigpowder.compaintedhillsbeef.comheritagesteel.usCompanies mentioned in this episode: Barbecue News NBBQA Krispy Kre

Join us for an engaging conversation with Brett Galloway, co-founder of the State Cook Off Association (SCA), as we dive into the exciting world of steak cooking competitions. Brett shares insights on why he and his partner, Ken Phillips, established the SCA, highlighting the need for standardized rules in the competitive cooking scene. With a focus on inclusivity, the SCA encourages backyard cooks to participate by providing ribeyes and allowing them to cook using any method they choose, whether it’s on a gas grill, charcoal, or even sous vide. We also discuss the upcoming event at the Shed in Ocean Springs, Mississippi, which aligns with the National Barbecue and Grilling Association (NBBQA) convention, promising to be one of the biggest steak cook-offs of the year. Tune in to learn more about how the SCA fosters camaraderie among cooks and creates a welcoming atmosphere for both seasoned competitors and newcomers alike.Links referenced in this episode:steakcookoffs.comCompanies mentioned in this episode: N

Join JT and Leanne in this engaging episode of Barbecue Nation After Hours as they dive into the world of barbecue with culinary expert Jess Pryles. The conversation kicks off with a lighthearted discussion about travel experiences and the challenges of long-haul flights, setting a relaxed tone for the show. Jess shares her thoughts on the success and failure ratio in creating dishes and reflects on the influence of fictional characters in cooking inspiration. The trio explores the evolving landscape of food shows on television and how they can better educate audiences on barbecue techniques. With plenty of laughs and insightful commentary, this episode promises to be a treat for food lovers and barbecue enthusiasts alike.Companies mentioned in this episode: Painted Hills Natural Beef This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Join JT and Leanne as they welcome Jess Priles, the dynamic personality behind Hardcore Carnivore, back to the show after a long hiatus. Jess shares exciting news about her upcoming show, "Hardcore Carnivore," set to premiere on the Outdoor Channel, where she dives into the world of hunting, cooking, and meat science. Throughout the conversation, they explore Jess's journey, her experiences filming in diverse locations, and her passion for live-fire cooking. With a focus on the importance of flavor and personal preferences in meat preparation, Jess emphasizes her unique technique of "just keep flipping" to achieve that perfect sear. The trio also discusses the evolving landscape of food content creation and how authenticity and quality are essential for success in a saturated market.Links referenced in this episode:oregondungeness.orgpaintedhillsbeef.comheritagesteel.usThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Join JT and Leanne in this engaging episode of Barbecue Nation as they welcome Ercole Chila from Uncle Pig's Barbecue in New Jersey, who shares his insights on the competitive barbecue scene. The trio dives into thought-provoking questions, exploring who they'd choose to cook for among historical figures and the challenges they've faced in mastering difficult dishes. Leanne recounts her experience with an exceptionally lean brisket that left her team finishing lower than expected at a competition. The conversation takes a humorous turn as they discuss the nuances of barbecue judging, emphasizing the need for accountability and transparency in scoring. With a blend of personal anecdotes and industry insights, this episode offers a delicious mix of barbecue banter and heartfelt moments, leaving listeners with a deeper appreciation for the art of grilling and the bonds it creates.Companies mentioned in this episode: Painted Hills Natural Beef Uncle Pig's Barbecue This podcast uses the following third-party serv

Ercole Killa, the grand champion from Uncle Pig's Barbecue, joins JT and Leanne Whippen to share insights from his recent win at the prestigious Jack Daniel's World Championship Invitational Barbecue. The discussion dives into Ercole's journey in competitive barbecue, starting from his humble beginnings and evolving into a formidable competitor. He emphasizes the importance of persistence and adaptability, highlighting how each competition teaches valuable lessons that shape future successes. The trio also explores the nuances of barbecue judging, including the varying preferences of judges and the significance of presentation. Through their engaging conversation, they celebrate the camaraderie within the barbecue community and reflect on the personal stories that add depth to the competition experience.Links referenced in this episode:paintedhillsbeef.compigpowder.comoregondungeness.orgheritagesteel.usCompanies mentioned in this episode: Painted Hills Natural Beef Heritage Steel Hammerstahl American Royal

Join JT, Leanne, and Meathead for a festive Christmas special filled with fun trivia and holiday-themed questions. The trio dives into a variety of topics, from the number of gifts in the classic carol "The 12 Days of Christmas" to the origins of beloved holiday traditions like eggnog and the Christmas tree. Throughout the conversation, they share amusing anecdotes and insights, all while engaging in light-hearted banter. As they tackle questions about Christmas songs and movie characters, listeners can enjoy a mix of laughter and learning. Wrap up the holiday spirit with their wishes for health and happiness, making this episode a delightful addition to your festive celebrations.Companies mentioned in this episode: Painted Hills Natural Beef Coca Cola This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

This festive episode of Barbecue Nation features host JT, along with co-host Leanne Whippen and special guest Meathead from AmazingRibs.com. The focus is on preparing a delicious prime rib for the holiday season, with valuable cooking tips and techniques shared throughout the discussion. The trio dives into the intricacies of cooking methods, emphasizing the benefits of lower temperature cooking to achieve a perfect medium-rare result while avoiding the dreaded "rainbow effect" in meat. They also touch on holiday traditions, including dishes associated with Hanukkah, such as pot roast and latkes. With engaging anecdotes and humor, JT, Leanne, and Meathead create a warm and inviting atmosphere, ideal for anyone looking to enhance their holiday cooking experience.Takeaways: When preparing a prime rib, cooking it at lower temperatures prevents overcooking the outside. Meathead suggests searing the rib roast after cooking it sous vide for optimal flavor. The spinalis muscle of the rib roast is often the most fl