
The Black Smoke Barbecue Podcast
By Black Smoke Barbecue


Ep 73 Teaching the Next Generation of Pitmasters w/ Pitmaster Daniel Hammond
👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome back to The Black Smoke Barbecue Podcast – where smoke meets soul, and the pit tells a story. 🔥In this powerful episode, we dive deep into the heart of barbecue with a conversation that goes far beyond the food. From the evolving Chicago BBQ scene to the importance of cultural representation, this episode is packed with insight, inspiration, and wisdom from the pit.🍖 Key Takeaways:Barbecue is more than a meal—it’s a culture, a community, and a ministry.Chicago BBQ is evolving, blending traditional roots with craft innovation.Pop-ups offer one-of-a-kind culinary experiences that build community and brand recognition.Video editing is now an essential tool for chefs and creators in the BBQ world.Reverse searing is hailed as a superior technique for steak perfection.Local support is crucial for new BBQ styles to take root and grow.Presentation and pricing matter—quality should look and feel premium.Knowing your market and competition is key to building a successful BBQ business.First-time TV appearances are a mix of nerves and excitement—and a step toward growth.Food is a form of emotional connection, storytelling, and even empowerment.👩🏽🍳 Empowerment Through Education:Cooking classes can inspire diverse audiences, especially women and youth.Hands-on learning and mentorship are essential for passing down pit knowledge.Teaching young people about barbecue helps shape the next generation of chefs.🤝 Community, Representation, and the Future:Building relationships in the BBQ community is everything.Networking events are both professional meetups and family reunions.Black pitmasters have long been innovators, yet mainstream recognition is lacking.The barbecue industry must be recognized as a culinary art form, not just backyard fare.Collaboration over competition—a guiding principle for growth.If there's no seat at the table, build your own table.🔥 Plus, hear about Daniel’s vision to open a restaurant in five years, his passion for traveling to experience new barbecue cultures, and why he believes in making space for others in the BBQ world.🎙️ Whether you're a pitmaster, foodie, or fan of authentic storytelling, this episode will leave you fired up, inspired, and ready to turn up the heat in your own kitchen—or your community.👉 Don’t forget to like, comment, and subscribe for more real conversations from the world of barbecue.#BlackSmokeBBQ #BarbecueCulture #ChicagoBBQ #BlackPitmasters #FoodIsMinistry #BBQPodcast #CraftBBQ #WomenWhoGrill #YouthInBarbecue #ReverseSear #BBQCommunity #RepresentationMatters #MakeYourOwnTable #PopUpCulture #BarbecueAsArt
Chapters
00:00 Introduction to the Black Smoke Barbecue Podcast
06:09 Meet Chef Daniel Hammond: A Barbecue Innovator
07:28 The Evolution of Chicago Barbecue
09:44 Milestones and Challenges in Barbecue
12:05 Understanding Pop-Ups in the Culinary Scene
14:53 Personal Growth and New Skills in Barbecue
17:09 Craft Barbecue: Local Reception and Nostalgia
19:21 Cooking Techniques: Hot and Fast vs. Low and Slow
21:07 Premium Barbecue: Pricing and Presentation
25:57 The First Time on TV
28:19 Barbecue as a Form of Ministry
30:49 Future Partnerships and Aspirations
35:34 Pop-Ups and Classes: Smoke and Spice
39:06 Barbecue Legacy Academy: Teaching the Next Generation
45:00 Bridging Education and Barbecue
50:41 Future Aspirations in Barbecue
53:13 The Importance of Networking and Community
54:07 Growth and Recognition in the Barbecue Industry
56:46 The Role of Black Pitmasters in Barbecue
01:04:40 Culinary Legacy and Cultural Representation

Ep 72 Balancing Barbecue & Health w/ Joe Miller of NASM @KillerMillerQue
👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome to another episode of the Black Smoke Barbecue Podcast! 🔥In this episode of the Black Smoke Barbecue Podcast, host Brandon dives deep into the flavorful intersection of barbecue and healthy cooking with special guest Joe Miller, the founder of Killer Miller Q.Joe brings a fresh perspective to the world of BBQ, showing how you can enjoy mouthwatering smoked meats without sacrificing your health. From meal prep strategies and lean cuts of meat to making healthy meals exciting, this conversation is packed with valuable insights for anyone looking to balance a love for barbecue with a commitment to wellness.Topics covered include:🍖 The balance between flavor and fitness🥗 Clean eating & portion control💪 Corrective exercises for older adults📊 The truth about tracking food & staying motivated📱 Using technology to track health metrics🧠 A holistic approach to health: nutrition, sleep & mental wellness🔥 Joe’s journey from cooking to coaching – and how it all connectsWhether you're a pitmaster, a fitness enthusiast, or somewhere in between, this episode offers practical tips, real talk, and inspiration for living a healthier, balanced life without giving up the foods you love.👉 Don’t forget to like, subscribe, and hit the bell so you never miss a smoky, savory episode.#BlackSmokeBBQPodcast #HealthyBBQ #KillerMillerQ #BarbecueLifestyle #MealPrep #FitnessAndFood #CleanEating #BBQPodcast #HealthyLiving

Ep 71. Igniting Flavor & Community w/ Jonathan Jones of Jonathan BBQ
👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome to another episode of the Black Smoke Barbecue Podcast! 🔥This week, host Brandon and co-hosts Tee and Alton sit down with the passionate and creative Jonathan Jones of Jonathan BBQ. From backyard beginnings to building a powerful brand rooted in culture and community, Jonathan shares his inspiring journey into the world of barbecue.🍖 In this rich and honest conversation, we explore:Jonathan’s BBQ beginnings and the cultural influences that shaped his flavorThe importance of authenticity in content creation and staying true to your storyThe challenges (and rewards) of building a presence on social mediaThe deep roots and social power of Cookout CultureHis eBook “Long Live the Cookout”, packed with fan-favorite recipesThe creation of his signature seasoning, Cookout DustWhy he champions direct heat cooking and breaking the “rules” of traditional BBQJonathan also opens up about giving back to the community, using food as a vehicle for connection, empowerment, and storytelling. With humor, real talk, and plenty of firepit wisdom, this episode is a celebration of food, family, and flavor.🔥 Whether you're a backyard warrior or a BBQ content creator, this one’s for you.👉 Like, comment, and subscribe to stay tapped into the culture of the pit.#BlackSmokeBBQ #JonathanBBQ #CookoutCulture #LongLiveTheCookout #BBQPodcast #BarbecueLife #DirectHeatCooking #CookoutDust #BBQStorytelling #BBQCommunityLet me know if you’d like a short version for podcast platforms or a teaser for Instagram or Twitter!
Chapters
00:00 Introduction to the Black Smoke Barbecue Podcast
05:10 Introducing Jonathan Jones of Jonathan BBQ
07:00 Jonathan's Journey into Barbecue and Social Media
10:31 Crafting a Unique Barbecue Style
13:11 Authenticity in Content Creation
19:39 Overcoming Challenges in the Social Media Landscape
24:24 Cookout Culture and Community Engagement
24:52 Giving Back to the Community through Cookout Culture
28:36 The Rewards of Sharing Passion and Knowledge
32:02 Introducing 'Long Live the Cookout' eBook
35:56 Creating Cookout Dust: A Flavorful Journey
41:51 Experimenting with Direct Heat Cooking
47:15 Breaking Barbecue Rules: The Art of Experimentation
48:39 Cardinal Rules of Barbecue
51:01 The Art of Direct Heat Cooking
57:01 Favorite and Challenging Dishes
01:03:41 Content Creation in Barbecue

Ep 70 From Cars to Barbecue to New Cookbook w/ Tony Ramirez @tftibbq
👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome back to the Black Smoke Barbecue Podcast! 🔥In this flavorful episode, the crew is joined by none other than Tony Ramirez of TFTI BBQ—a backyard barbecue enthusiast turned standout creator making serious waves in the BBQ community. Tony shares his inspiring journey, blending his diverse cultural roots into mouthwatering recipes that honor tradition while pushing creative boundaries.🎥 From filming smoky perfection to writing a cookbook, Tony opens up about the behind-the-scenes grind of content creation, the thrill of cooking for pro athletes like the San Francisco 49ers, and how he keeps family at the center of it all.🥢 Expect stories about the influence of Filipino cuisine—yes, we’re talking lumpia!—plus innovative takes on BBQ classics (those wings!). We also dive into:The importance of community and tradition in BBQ cultureFavorite tools of the trade and must-have equipmentBalancing creativity with personal lifeUpcoming collaborations and exciting new productsIt’s an episode packed with heart, humor, and hella good food talk. If you love the intersection of cooking, culture, and community, this one’s for you.👉 Don’t forget to like, comment, and subscribe for more slow-smoked stories from the pit!#BlackSmokeBBQ #TFTIBBQ #BarbecuePodcast #BBQCulture #FilipinoBBQ #CookingWithFamily #49ersBBQ #bbqlife
Chapters
00:00 Introduction to the Black Smoke Barbecue Podcast
08:01 Meet Tony Ramirez: A Barbecue Innovator
12:04 The Roots of Barbecue: Personal Stories and Heritage
18:02 The Journey to Social Media Stardom
20:57 Signature Cooking Techniques and Tools
21:20 The Art of Filming and Creativity
26:30 The Journey to Becoming an Author
30:12 Meaningful Recipes and Personal Connections
33:39 Innovative Wing Recipes
36:02 Cooking for the 49ers: A Surreal Experience
38:41 Cultural Influences on Recipes
40:54 Exploring Lumpia: A Versatile Dish
42:07 The Challenge of Recipe Development
46:06 Favorite Cooking Equipment and Time Management
48:50 The Humbling Journey of Content Creation
50:24 Exploring Different Cooking Styles
52:56 The Art of Open Fire Cooking
58:07 Upcoming Products and Innovations
01:03:11 Community and Collaboration in Barbecue

Ep. 69: The Impact of Black Food Fridays w/ KJ Kearney
👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue
🔥 In this powerful episode of the Black Smoke Barbecue Podcast, Brandon and the crew sit down with the trailblazing KJ Kearney — founder of Black Food Fridays and recipient of the prestigious James Beard Award. Together, they dig into KJ’s inspiring journey through food, culture, and community activism.
🍽️ From the birth of Black Food Fridays to the heart of Gullah Geechee traditions and Red Rice Day, KJ shares how food can be a force for change. He opens up about the highs and challenges of winning a James Beard Award, the mental toll of public visibility, and how legacy and storytelling shape the future of Black culinary excellence.
🎧 Tune in for:
The origin story behind Black Food Fridays
The mission of Bite the Power and why storytelling matters
Navigating pushback in the culinary space
Mental health and social media in the spotlight
The importance of preserving Black food heritage (including KJ’s 500-menu collection!)
The dream of a Black food museum and what’s next for the culture
This episode is a flavorful mix of truth, tradition, and transformation — don’t miss it!
👇 Like, subscribe, and drop a comment with your favorite Black-owned restaurant or dish!
#BlackSmokeBBQPodcast #BlackFoodFridays #KJKearney #JamesBeardAward #BlackFoodCulture #BiteThePower #GullahGeechee #RedRiceDay #CulinaryLegacy #FoodForChange #BlackOwnedRestaurants
Chapters
00:00 Introduction to the Black Smoke Barbecue Podcast
04:58 The Birth of Black Food Fridays
10:00 Navigating Pushback and Critique
15:01 The Importance of Mental Health and Social Media
20:13 The Journey to the James Beard Award
28:19 The Weight of Recognition
30:41 Navigating Expectations and Reality
32:41 Responsibility and Legacy
36:39 Bite the Power: A Culinary Movement
44:43 Red Rice Day: Celebrating Cultural Heritage
49:32 Exploring Culinary Favorites and Traditions
50:15 Top Black-Owned Restaurants to Visit
56:22 The Journey to Collect 500 Menus
01:01:25 Documenting Black Culinary Heritage
01:04:36 The Importance of Community in Food Culture

Ep. 68. The Oven Can Be A Pitmaster’s Best Friend
👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Get ready for a flavor-packed episode of the Black Smoke Barbecue Podcast! 🔥 Join Brandon and the crew as they discuss various topics related to barbecue culture, cooking techniques, and community events. They share personal cooking experiences, upcoming events to support a fellow barbecue enthusiast battling cancer, and delve into the controversial term 'dry brining,' advocating for a return to traditional salting methods. The conversation is lively, humorous, and filled with insights into the barbecue community. In this engaging conversation, the hosts explore various aspects of BBQ cooking, emphasizing the importance of using different tools, including the oven, to enhance the cooking process. They discuss cultural insights, the significance of experimentation, and the necessity of planning for holiday BBQs. The conversation highlights the diversity of BBQ traditions and encourages listeners to embrace their unique cooking methods while being open to learning from others. In this episode, the hosts discuss various cooking techniques, particularly focusing on barbecue and the importance of preparation for large gatherings. They share personal stories about cooking mishaps, the significance of planning for dietary restrictions, and the necessity of safety in the kitchen. The conversation also touches on the balance between experimentation and sticking to tried-and-true recipes, especially during holidays. The episode concludes with final thoughts on cooking safety and the importance of being prepared.
Chapters
00:00 Introduction to Black Smoke Barbecue Podcast
03:03 Cooking Adventures and Techniques
05:54 Upcoming Events and Community Support
09:04 Barbecue Equipment and Cooking Challenges
12:00 The Controversy of 'Dry Brining'
14:59 Understanding Brining and Salting Techniques
19:10 Cultural Insights and BBQ Traditions
20:09 The Oven as a BBQ Tool
24:59 Embracing Different Cooking Methods
27:29 The Importance of Experimentation in BBQ
33:02 Understanding Smoke and Flavor
38:59 Planning for Holiday BBQs
40:59 Boiling Ribs and Cooking Techniques
41:56 Custom Pits and Cooking Stories
42:47 Learning from Mistakes in Cooking
43:31 Preparing for Large Gatherings
46:31 Planning for Dietary Restrictions
48:59 Avoiding Holiday Cooking Disasters
52:56 The Importance of Experimentation in Cooking
54:37 Final Thoughts on Cooking Safety

Ep 67. Event Prep, New Weber Grill & Rotisserie Brisket!
👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Get ready for a flavor-packed episode of the Black Smoke Barbecue Podcast! 🔥 Join Brandon and the crew as they catch up on life, share recent adventures, and stoke the excitement for the upcoming Black Smoke Barbecue Festival!This week, we're diving deep into the world of BBQ and beyond:🍗 **Jerk Chicken Inspiration:** Hear about a mouthwatering jerk chicken recipe that got everyone fired up!🌍 **Global BBQ & Culinary Influences:** We celebrate the culinary minds shaping our tastes and explore barbecue traditions from around the globe. Plus, the magic of food-centered family reunions!💰 **BBQ Economics & Gear Talk:** From the impact of current economic conditions on grilling to the latest and greatest grill models and price trends – we've got you covered.😂 **Grilling Mishaps & Innovations:** Tune in for hilarious stories of starter grill struggles, indoor cooking gone wrong, and innovative techniques like rotisserie brisket!♨️ **The Mighty Hotbox:** Discover the incredible versatility of the hotbox cooker, from rotisserie to perfect brisket and juicy burgers. We share our personal experiences and tips!🥩 **Sourcing Quality & Future Feasts:** The challenges of finding top-notch ingredients and our exciting upcoming cooking adventures!💭 **BBQ Philosophy & Community:** We even get a little philosophical about our love for food and community, sharing insights and promoting the fun of cooking together.Don't miss out on the laughs, the tips, and the passion for all things BBQ!🔗 **Find us here:** [Insert your podcast links here - e.g., Spotify, Apple Podcasts, Website, Social Media]👍 Like, Subscribe, and Share if you're a fellow BBQ enthusiast! Let us know in the comments what you're grilling up this week! #BlackSmokeBBQ #Podcast #BBQ #Barbecue #Grilling #JerkChicken #Hotbox #Brisket #Burgers #FoodFestival #Culinary #Community #foodpodcast

Ep 66. Shipping Oxtails & Smoking the Competition w/ Chris Joyner
In this episode of the Black Smoke Barbecue Podcast, the Geoff, Charlie and Tee engage in a lively discussion about barbecue culture, community, and the experiences at the Country Style Barbecue competition. They introduce their guests, including Chris Joyner, who shares insights on the importance of preparation for competitions and the unique atmosphere of Blenheim, South Carolina. The conversation highlights the significance of flavor in barbecue and the camaraderie among pitmasters. In this engaging conversation, the hosts delve into various topics surrounding BBQ culture, including the origins of Blenheim Ginger Ale, the humorous dynamics of trash talking in BBQ competitions, and the logistics of shipping oxtails. Chris Joyner shares insights on pricing strategies in the BBQ business, the impact of rising food costs on competition cooking, and introduces his innovative BBQ equipment. The discussion highlights the camaraderie and competitive spirit within the BBQ community, emphasizing the importance of quality, pricing, and customer relationships. In this engaging conversation, Chris Joyner shares his journey in the barbecue industry, highlighting his innovative approach with the Fry Tannic, his upcoming tailgating events, and his experience as a preferred vendor for the Carolina Panthers. He emphasizes the importance of preparation, patience, and authenticity in his craft, culminating in his recent competition wins that validate his hard work and dedication.

Ep 65: The Story Behind Ratcliff Premium Meats w/ Kimberly Ratcliff
In this episode of the Black Smoke Barbecue Podcast, host Brandon and guest Alton engage in a lively discussion with Kimberly Ratcliffe, CEO of Ratcliffe Premium Meats. They explore Kimberly's transition from a corporate career to ranching, the history of Canyon Creek Ranch, and the evolution of Ratcliffe Premium Meats. The conversation highlights the importance of community upliftment through quality meat production, education in meat science, and the collaboration between athletics and agriculture. Kimberly shares her passion for customizing meat purchases and the role of food in uniting communities, especially within HBCUs. The episode also emphasizes the significance of women in barbecue and the importance of supporting each other in the industry. In this engaging conversation, the speakers delve into the intricacies of the meat industry, discussing unique cuts, sourcing challenges, and the joy of community gatherings centered around cooking. They share insights on the impact of media exposure on business growth, the organic development of a meat company, and the importance of understanding the meat supply chain. The discussion also touches on cooking techniques, the significance of community engagement through ranch tours, and promotional offers for listeners. In this engaging conversation, Kimberly Ratcliff, Brandon, and Alton discuss the importance of returning to natural foods, the rising trends in bone marrow and broth, and innovative cooking techniques. They explore the growing popularity of smoked oxtail and jerky, while also promoting unique cuts like T-bones. The discussion wraps up with thoughts on future collaborations and the importance of sharing culinary experiences.
Chapters
00:00 Introduction to Black Smoke Barbecue Podcast
02:58 Transitioning from Corporate to Ranching
06:12 History of Canyon Creek Ranch
09:07 The Evolution of Ratcliffe Premium Meats
11:48 Community Upliftment through Meat
14:58 Education and Partnerships in Meat Science
17:59 Athletics and Agriculture Collaboration
21:01 The Role of Food in Community Unity
24:11 Customizing Meat Purchases
27:06 Women in Barbecue and Community Engagement
32:45 Exploring Unique Meat Cuts and Sourcing
34:34 The Joy of Community Gatherings and Cooking
36:40 Media Exposure and Its Impact on Business
39:08 Overcoming Challenges in the Meat Industry
42:15 The Organic Growth of a Meat Business
45:40 Understanding the Meat Supply Chain
46:41 Cooking Techniques and Meat Quality
48:42 Engaging the Community with Ranch Tours
50:53 Promotions and Offers for Viewers
54:13 The Return to Natural Foods
57:00 Exploring Bone Marrow and Broth Trends
01:00:00 Innovative Flavors and Cooking Techniques
01:02:01 The Rise of Smoked Oxtail and Jerky
01:04:58 Promoting T-Bones and Unique Cuts
01:06:00 Closing Thoughts and Future Collaborations

Eps 64 Back From the Hack & Starting A New Podcast w/ Art Fennell
Chapters
00:00 Introduction and Banter
02:49 Cooking Adventures and Culinary Highlights
06:03 Guest Introduction and Background
08:57 Challenges in Content Creation
12:03 The Impact of YouTube Changes
15:03 Podcasting Experience and Insights
18:13 Event Highlights and Community Engagement
20:56 Subscriber Dynamics and Viewer Loyalty
24:01 Final Thoughts and Future Plans
35:43 The Shift to Longer Content
39:01 Understanding YouTube Metrics
41:37 The Importance of Community Engagement
46:07 Planning the Country Style Event
51:01 The Growth of Country Style Cook-Off
56:49 The Experience of Judging at Country Style
01:04:58 Judging Dynamics in BBQ Competitions
01:06:01 Categories and Awards in BBQ Competitions
01:07:30 Engagement and Interaction at BBQ Events
01:10:29 The Physical Demands of BBQ Events
01:12:01 Future Goals and Collaborations in BBQ
01:13:21 Details on the Country Style Cookout
01:15:27 Social Media and Online Presence for BBQ
01:16:24 Personal Projects and Creative Endeavors
01:18:32 Upcoming Collaborations and Podcast Plans
01:21:36 Closing Thoughts and Future Events

Bonus Episode: The Tex-Ethiopian Blend Lives At Smoke N' Ash BBQ
In this episode, Brandon, Alton and special guest Kevin Bludso explore Smoke and Ash, a Texas barbecue and Ethiopian fusion restaurant in Arlington, Texas. They discuss the unique dishes offered, including samosas made with smoked brisket and nachos with ginger chips. The conversation delves into the flavor profiles of lamb and barbecue, cooking techniques, and personal experiences with food. The episode concludes with a discussion of desserts and beverages, highlighting the restaurant's offerings and the hosts' overall impressions. In this engaging conversation, the speakers delve into the world of barbecue and Ethiopian cuisine, exploring the fusion of flavors and cultural influences. They share personal anecdotes about their culinary journeys, discuss the intricacies of cooking techniques, and reflect on the importance of community and social aspects in dining. The conversation also touches on future aspirations, including writing a cookbook and expanding their culinary ventures.
Chapters
00:00 Introduction to Smoke and Ash
03:00 Exploring Unique Dishes: Samosas and Nachos
05:59 The Flavor Profile of Lamb and Barbecue
12:11 Cooking Techniques and Personal Experiences
17:04 Desserts and Beverages: A Sweet Ending
21:01 Final Thoughts and Restaurant Insights
22:01 Introduction and Personal Anecdotes
23:00 Barbecue Flavors and Cultural Fusion
25:23 The Journey of Starting a Business
26:16 Brisket Perfection and Cooking Techniques
28:44 Exploring Lamb and Unique Dishes
30:49 Innovative Dishes and Flavor Profiles
34:26 Unexpected Culinary Discoveries
35:30 Writing a Cookbook and Culinary Aspirations
38:24 Future Plans and Expansion Ideas
45:29 Understanding Ethiopian Cuisine and Its Social Aspects
49:01 Conclusion and Gratitude
patreon.com/BlackSmokeBarbecue

Ep. 63: Grilling The Perfect Chicken on the Weber Kettle
SummaryIn this episode of the Black Smoke Barbecue Podcast, the crew discusses various techniques for grilling chicken on the Weber kettle, focusing on achieving crispy skin and exploring different cooking methods, including jerk chicken. The conversation includes listener inquiries, personal experiences, and expert tips from the hosts, creating a comprehensive guide for barbecue enthusiasts. In this engaging conversation, the hosts delve into various techniques for cooking chicken, emphasizing the importance of preparation, seasoning, and cooking methods. They discuss the benefits of drying chicken before cooking, the art of rotisserie cooking, and the debate between using chicken breasts versus dark meat. The conversation also covers the spatchcocking technique, the joys of beer can chicken, and the critical role of temperature in ensuring perfectly cooked chicken. The hosts share personal anecdotes and practical tips, making this a valuable resource for both novice and experienced cooks.
Chapters
00:00 Introduction to the Barbecue Crew
07:37 Listener's Inquiry: Perfect Chicken on the Weber Kettle
19:31 Techniques for Achieving Crispy Skin on Chicken
24:31 Exploring Jerk Chicken Techniques
28:19 The Importance of Drying Chicken for Crispy Skin
29:14 The Art of Drying and Preparing Chicken
30:57 Mastering the Rotisserie Technique
32:53 Cooking Techniques for Perfect Chicken
33:54 The Great Chicken Breast Debate
35:43 Spatchcocking: A Game Changer
41:20 Beer Can Chicken: A Juicy Delight
42:32 Temperature Tips for Perfect Chicken
43:43 Final Thoughts on Chicken Cooking Techniques

Ep. 62: Craft BBQ & The Houston BBQ Cookoff 2025 w/ Joey Victorian
In this episode of the Black Smoke Barbecue Podcast, host Brandon and the crew discuss various topics related to barbecue, including the rising costs of ingredients, the perception of barbecue as a luxury item, and the differences between cooking chicken and turkey. Special guest Joey Victorian @Pitmaster shares insights from his experience in the barbecue industry, including the upcoming Houston Rodeo Cook-Off, and the importance of understanding pricing in the craft barbecue scene. In this engaging conversation, the hosts discuss the vibrant atmosphere of BBQ cook-offs, the significance of turning 50, and the reflections that come with aging. They delve into the rapid advancements in technology, particularly AI, and the implications for personal likeness and copyright. The conversation is filled with humor, personal anecdotes, and insights into life priorities as they navigate through these themes. In this engaging conversation, the hosts explore various themes surrounding BBQ culture, personal cooking experiences, and the growth of Joey V's restaurant. They discuss the impact of films like Rogue One on viewers' perceptions, share favorite home-cooked meals, and delve into the importance of community acceptance in the restaurant business. The conversation also highlights the supportive role of partners in the culinary world and the exciting expansion plans for Joey's BBQ business, culminating in a celebratory note for Joey's birthday.
Join the Crew over at patreon.com/BlackSmokeBarbecue
Chapters
00:00 Introduction and Guest Introductions
05:59 Barbecue Pricing and Perception
12:07 Navigating Rising Costs in Barbecue
17:57 Chicken vs. Turkey in Barbecue
24:01 The Houston Rodeo Cook-Off Experience
30:33 The Cook-Off Experience
33:30 Celebrating Milestones: Turning 50
37:59 Reflections on Aging and Life's Priorities
39:31 The Rapid Evolution of Technology and AI
41:24 Protecting Your Likeness in the Age of AI
47:19 Exploring Rogue One's Impact
48:04 Home Cooking Favorites
49:22 Perfecting the Menu
50:05 Community Acceptance and Growth
52:02 Celebrity Visits and Local Fame
53:35 The Supportive Partner
54:52 Expansion Plans for the Business
56:54 Where to Find Joey V and His BBQ
01:00:34 Closing Thoughts and Celebrations

Ep. 61: BBQ Fails, Tips for Beginners & Rent-A-Checken
n this episode of the Black Smoke Barbecue Podcast, host Brandon and his crew discuss various aspects of barbecue culture, including personal cooking experiences, challenges faced in the kitchen, innovative techniques, and the importance of community support. They share stories of barbecue failures, the rising costs of ingredients, and the humorous side of cooking mishaps, all while emphasizing the joy and camaraderie that comes with grilling and smoking food. In this engaging conversation, the hosts share their personal journeys into the world of barbecue, highlighting the learning curves, mistakes, and humorous experiences that come with cooking. They discuss the importance of education in barbecue, the significance of planning, and the science behind cooking temperatures. The conversation is filled with anecdotes about cooking fails, the necessity of understanding airflow in smoking, and the value of using thermometers to ensure perfectly cooked meat. In this segment, the conversation delves into essential barbecue techniques, emphasizing the importance of temperature control, cooking zones, and the need for patience to avoid burnt food. The speakers share valuable tips on preparation, timing, and fire-starting methods, advocating for a clean grill to enhance cooking efficiency. They also discuss their favorite barbecue equipment and share regrets about past purchases, highlighting the learning curve in mastering the art of grilling. In this engaging conversation, the hosts discuss their experiences with various grilling and smoking equipment, sharing both frustrations and joys. They delve into the effectiveness of electric smokers versus traditional methods, the benefits of kettle grilling, and essential tools for any grill master. The debate over gas grills highlights the inefficiencies and challenges they present, while the episode wraps up with practical cooking tips and a light-hearted banter about barbecue culture.
Chapters
00:00 Introduction to the Crew and Barbecue Culture
03:01 Personal Cooking Experiences and Challenges
06:07 Innovative Cooking Techniques and Equipment
09:04 Barbecue Failures and Lessons Learned
11:59 The Cost of Ingredients and Market Trends
15:10 Community and Support in Barbecue Culture
26:08 The Journey into Barbecue
30:12 Learning from Mistakes
33:31 The Importance of Education in Barbecue
37:24 Epic Cooking Fails
41:12 Planning for Success in Barbecue
46:09 Understanding Temperature and Science in Cooking
51:28 Mastering Temperature Control in Barbecue
53:01 The Importance of Cooking Zones
54:55 Patience in Cooking: Avoiding Burnt Food
57:08 Preparation: The Key to Great Barbecue
59:10 Timing and Cooking: Don't Rush the Process
01:00:11 Fire Starting Techniques: Ditching Lighter Fluid
01:01:33 The Case for a Clean Grill
01:04:41 Pro Tips for Successful Grilling
01:09:05 Favorite Barbecue Equipment and Regrets
01:11:23 The Frustrations of Electric Smokers
01:14:47 The Joys of Kettle Grilling
01:15:48 Essential Grilling Tools and Regrets
01:18:40 The Gas Grill Debate
01:21:45 Final Tips and Wrap-Up

Ep. 60 : Where Barbecue and Sports Intersect
In this episode of the Black Smoke Barbecue Podcast, Brandon, Tee and Alton discuss a variety of topics including their Super Bowl experiences, the food they prepared for the game, and the Dallas Mavericks' recent controversies. They also speculate on the future of the Spurs in Austin and the vibrant barbecue culture in the city. In this engaging conversation, the hosts delve into the vibrant barbecue scene in Austin, discussing their favorite spots and the abundance of great barbecue options available. They share insights on new cooking equipment, particularly a versatile kettle grill, and explore the often-overlooked pork tenderloin, highlighting its potential when cooked properly. The discussion shifts to the brisket debate, with one host praising another's brisket-making skills. They also touch on the importance of feedback in cooking, particularly regarding a delicious mac and cheese dish. The conversation wraps up with innovative cooking techniques, including beer can chicken and the idea of smoking and frying a whole bird, showcasing their creativity in the kitchen.
Chapters
00:00 Introduction to the Black Smoke Barbecue Podcast
01:55 Super Bowl Reflections and Team Performances
08:54 Super Bowl Cooking Highlights
13:42 Dallas Mavericks Controversy and Fan Reactions
19:00 Kobe vs. Shaq: The Lakers Dilemma
20:02 Luka Doncic: Talent and Controversy
21:46 The Future of the Mavericks: Speculations and Strategies
25:05 Austin Spurs: The Potential Move
27:30 Austin's Growing Sports Scene
29:32 Barbecue Culture in Austin
32:37 New Cooking Equipment and Techniques
35:58 Pork Tenderloin: An Overlooked Gem
41:14 BBQ Adventures and Recommendations
43:38 The Rise of Tri-Tip and Other Cuts
46:42 Brisket vs. Other Meats: A Personal Preference
49:49 Mac and Cheese: The Perfect BBQ Side
50:41 Innovative Cooking Techniques and Tools
53:33 Flavor Enhancements: Marinades and Injectables
58:07 Creative Cooking Ideas and Future Plans

Ep 59: The Boyz Are back In Town
In this episode of the Black Smoke Barbecue podcast, the crew welcomes listeners to Season Three, discussing their recent activities, health recoveries, and upcoming barbecue events. They share insights on the community aspect of barbecue culture, the excitement surrounding various cook-offs, and the importance of supporting each other in the barbecue community. The conversation also touches on personal cooking experiences and predictions for the Super Bowl, all while maintaining a light-hearted and humorous tone. In this lively conversation, the hosts discuss the current state of the NFL, particularly focusing on the dominance of Patrick Mahomes and the resurgence of running backs like Saquon Barkley and Derrick Henry. They also share their Super Bowl plans, including menu ideas and experiences at casinos. The discussion shifts to cultural reflections, humor, and the importance of navigating modern discourse, especially in the context of rap battles between Kendrick Lamar and Drake. The episode wraps up with a light-hearted banter about cooking and personal experiences.

Ep 58: Delilah's BBQ & Beer Fest 2024 w/ Kevin Bludso and more.
In this episode of the Black Smoke Barbecue Podcast,, Brandon, Charlie, Tee and Alton take out Season 2 with a bang!. BBQ legend, Kevin Bludso join the guy s to recap Delilah's BBQ & Beer Fest 2024 and so much more!! You don't want to miss this fire episode!!
Chapters
00:00 Introduction to Black Smoke Barbecue Podcast
05:22 Celebrating Barbecue Culture and Community Events
11:30 Big Kev's Journey in Barbecue
18:21 The Impact of Barbecue Festivals
25:31 Lessons Learned from Barbecue Mishaps
34:52 The Cowboys and Personal Connections
38:14 Barbecue and Community Events
41:46 Interviews with Barbecue Personalities
51:07 Culinary Highlights from the Event
54:31 Legacy and the Future of Barbecue
01:08:49 The Return and Podcast Inspiration
01:12:59 Connections and Collaborations in BBQ
01:13:58 The BBQ Family and Community
01:16:39 Culinary Highlights from the Festival
01:20:26 The Importance of Support and Mentorship
01:22:45 Exploring BBQ Styles and Techniques
01:25:03 The Role of Events in BBQ Culture
01:31:46 Future Aspirations for Black Barbecue
01:36:06 Wrapping Up Season Two

Bonus Episode : Season 2 Barbecue Life Lessons
In this bonus episode, we revisit some moments from Season 2 with John Haney of Alveron Custom Cookers, Moe Cason of @moecasonbbq5761 @moecasonbbq5761 and Erica Roby of @HotMessRanchKitchen . #JohnHaney #EricaRoby #bbq #MoeCason #explore #bbq #podcast

BONUS: A Time Was Has At Victorian's Barbecue w/ Joey Victorian @Pitmaster
In this episode, Brandon, and Alton link up with Ali Khan of @AliKhanEats and take a trip down to Mart, Texas to catch up with friend of the pod, Joey Victorian of Victorian's Barbecue and he had a Barbecue Feast prepared! From Ribs to Gumbo to Brisket to Shank! You have got to check out this episode to get the full variety! Also be sure and check out Joey V on the @Pitmaster YouTube Channel!
Chapters
00:00 Introduction to Victoria's Barbecue and Joey V
03:08 Exploring the Menu: Unique Barbecue Offerings
05:51 The Atmosphere and Experience of Victoria's Barbecue
09:03 Joey V's Journey and Global Recognition
11:47 The Art of Tri-Tip and Brisket
15:08 Ribs and Their Unique Flavors
18:02 Turkey and Chicken: A Barbecue Staple
20:55 Sausage and Pork Shank: A Flavorful Experience
23:51 Gumbo: Expanding the Barbecue Experience
36:10 The Art of Seasoning in Barbecue
39:44 Refreshing Side Dishes: Cucumber and Pasta Salads
42:12 Potato Salad: A Family Tradition
49:07 Textures in Cooking: The Importance of Variety
51:30 Innovative Mac and Cheese: A Twist on Tradition
01:00:03 The Evolution of Barbecue Culture
01:06:05 Creating a Welcoming Barbecue Experience
01:12:10 Finding Victorians Barbecue: A Hidden Gem

Ep. 57: Where The Love of Seafood & BBQ Unite w/ Justin Rowland of @GrubWithJus
In this episode of the Black Smoke Barbecue Podcast, Brandon Alton and Tee discuss their recent barbecue adventures, health awareness initiatives, and introduce Justin Rowland, an up-and-coming culinary content creator. Justin shares his journey from aspiring chef to social media influencer, emphasizing his love for seafood and grilling techniques. The conversation touches on community engagement, family heritage, and the importance of cooking as a means of connection and support. In this engaging conversation, Justin from Grub with Just shares his journey as a content creator, discussing the challenges and joys of producing cooking videos. He emphasizes the importance of investing in one's craft, the significance of partnerships with brands like Pit Boss, and the impact of his Grilling Club, which merges his passion for cooking with his purpose as an educator. Justin offers valuable advice for aspiring content creators, highlighting the need for self-belief, patience, and the understanding that success often comes from being misunderstood. The discussion wraps up with aspirations for future collaborations and community engagement.
Follow Justin on the social platforms @GrubWithJus
Info on how to donate to support breast cancer research: https://give.phmf.org/site/TR?fr_id=1220&pg=entry The National Domestic Abuse Hotline: https://www.thehotline.org/

Ep. 56: Live Fire Management & Our Content Creation Struggles
In this episode of the Black Smoke Barbecue Podcast, the Brandon, Alton, Tee & Charlie engage in lively discussions about barbecue culture, techniques, and personal anecdotes. They explore various cooking methods, particularly live fire cooking, and share insights on managing fire and fuel for optimal results. The conversation also touches on sports, personal experiences, and the significance of traditional barbecue styles, particularly in Chicago. In this episode, the hosts discuss the evolving role of technology in fire management for barbecue, emphasizing that while technology can assist, it should not replace fundamental cooking skills. They also share best practices for cooking, including the importance of maintaining clean equipment and avoiding common mistakes like using lighter fluid. The conversation transitions into the challenges of content creation in the barbecue community, highlighting the struggles and successes faced by creators in producing engaging and high-quality videos.
Find out more about the Oklahoma Joe's Firecraft 29-in W Black Barrel Charcoal Grill here: https://www.lowes.com/pd/Oklahoma-Joe-s-Firecraft-29-in-W-Black-Barrel-Charcoal-Grill/5014750509
Chapters
00:00 Welcome to the Black Smoke Barbecue Podcast
03:35 Barbecue Techniques and Equipment
12:10 Sports Talk and Personal Anecdotes
14:10 Live Fire Cooking Insights
35:15 Argentinian Cooking Style and Rib Tips
39:31 The Role of Technology in Fire Management
58:16 Best Cooking Practices and Common Mistakes
01:08:23 Barbecue Content Creation Struggles and Successes

BONUS: Open Fire Pits, Sports Talk & Upcoming BBQ Events
In this lively conversation, the Brandon, Tee and Alton discuss the complexities of listening to controversial artists, delve into the hidden culture of Hollywood, share their barbecue adventures, and engage in a spirited debate about the NFL, particularly focusing on the Dallas Cowboys and their quarterback Dak Prescott
Chapters
05:38 Barbecue Culture and Cooking Techniques
08:48 NFL Talk: Cowboys, Dak Prescott, and Team Dynamics
11:33 Hall of Fame Nominees and Player Evaluations
32:39 The Dak Prescott Debate
34:35 Injuries and Their Impact on Performance
36:20 Generational Differences in Player Attitudes
38:36 The Miami Influence on Players
42:13 WNBA Spotlight: Asia Wilson
44:13 Caitlin Clark's Impact on Women's Basketball
46:54 The Business of Women's Sports
50:14 Upcoming Barbecue Events
58:53 Texas Monthly Barbecue Festival
01:09:16 Gators and Fishing Tales
01:11:11 Upcoming Cooking Plans
01:14:10 Innovative Cooking Ideas
01:16:50 Healthy Eating and Blood Sugar Management
01:23:02 Cooking Equipment and Techniques
01:26:34 Events and Collaborations
01:31:27 Wok Station and Cooking Gadgets

Ep. 55: Legendary BBQ Pit Builder Takes Us to School w/ John Haney
In this episode of the Black Smoke Barbecue Podcast, Brandon, Charlie, Alton and Geoff engage in lively discussions about barbecue culture, personal experiences, and the art of pit building with special guest John Haney. They explore the journey of building barbecue pits, the evolution of cooking techniques, and the influence of Southern cuisine
Chapters
00:00 Introduction to Black Smoke Barbecue Podcast
02:59 Guest Introductions and Personal Updates
05:57 Barbecue Adventures and Recommendations
09:03 Introducing John Haney: The Pit Builder
12:01 The Journey of Building Pits
14:51 The Evolution of Cooking and Pit Design
18:00 Propane vs. Traditional Barbecue Methods
20:54 Influence and Legacy in Barbecue
24:03 Exploring Southern Hash and Cooking Techniques
26:58 Cooking Greens and Flavor Profiles
29:59 Final Thoughts and Future Events
39:50 Location and Pop-Up Events
42:34 The Challenges of Catering and Team Dynamics
46:44 Menu Innovation and Customer Engagement
49:36 The Importance of Team in Catering
50:20 The State of Pit Building and Barbecue Culture
54:10 Success on the Competition Circuit
01:01:04 The Impact of Social Media on Business
01:11:47 Defining a True Pit Master

BONUS: Creating Impact With What You Do
In this bonus episode, we revisit some moments with Art Fennell of @CountryStyle-Art , Alfred McDonald of Spoon Fed BBQ, Kyle Arceneaux of @WhatDawgCookin and Darren Carter of @CartersBBQ216 . #countrystyle #artfennell #spoonfed #whatdawgcookin #CartersBBQ216 #bbq #podcast

Ep.54: The Rewards of Betting On Yourself in BBQ w/ The Darren W. Carter.
Charlie and Terrance sit down with fellow Black Smoke BBQ member, The Darren W. Carter to catch up on all the great things he has been working on since we last spoke.
Chapters
00:00 Introduction and Catching Up
04:02 Success at the Taste of Black Cleveland Event
06:43 Featured in the GoDaddy Documentary Series
15:19 Navigating Inflation and Rising Costs in the Barbecue Industry
19:18 Building a Team for Success
30:04 The Fan-Favorite Items at Carter's Barbecue
36:46 TV Shows and the Studio vs. Food Truck Experience
44:31 Expanding the YouTube Channel and Future Plans
48:44 Being Conscious of What You Give Away in the Industry
53:53 Barbecue Give Back: Promoting Community Support

Ep 53: Cooking & Becoming A Content Creator w/ Kyle Arceneaux
In this episode, Brandon, Charlie, Tee and Alton sit down with Kyle Arceneaux of What Dawg Cookin' as he shares his journey into cooking and his passion for bringing people together through food. He specializes in gumbo and shrimp and grits, incorporating the flavors of his Louisiana roots. Follow Kyle on the socials @WhatDawgCookin
Chapters
00:00 Introduction and Check-In
11:13 Kyle's Cooking Journey and Inspiration
16:26 Specialty: Shrimp and Grits
19:19 Cooking Challenges and Adventures
21:15 Incorporating Louisiana Flavors and Fusion
23:01 Creating a Sense of Home Through Cooking
25:09 The Best Food in Louisiana
27:08 Controversial Food Opinions
33:14 Partnership with Blackstone
38:23 Lessons Learned in Content Creation
46:35 Favorite Things to Cook on the Blackstone
51:12 Exploring Different Types of Barbecue
54:10 Creating Long-Form Content on YouTube
01:01:22 The Proper Way to Eat Boudin
01:04:27 Social Media Handles and Appreciation

Ep 52: Our Visit to the 3rd Annual Black BBQ Cook-Off in Fayetteville, NC
Tee and Charlie take you on a tour of their visit to the 3rd annual Black BBQ Cook off in Fayetteville , NC

Ep. 51: The Journey of M&M Barbecue Company w /Mike Miller & Matt Sutton
In this episode, Brandon, Charlie, Tee and Alton sit down with Mike and Matt from M&M Barbecue Company to talk about their new pits, where it all started, their growth and so much more!! Follow Mike and Matt everywhere you see @mmbbqcompany
Chapters
00:00 Introduction and Background
09:49 Eminem Barbecue Company at the Pinnacle of Pit Building
13:51 Friction and Politics in the Pit Building Industry
16:17 Launching the Backyard Offset and Rotisserie Pits
19:11 Differences Between the Offset and Rotisserie Pits
23:08 Efficiency and Benefits of Rotisserie and Offset Smokers
25:59 Compact and Efficient Design of Rotisserie Smokers
32:31 Efficient Features of M&M BBQ Company's Offset Smokers
38:54 Importance of Functional Aesthetics in Design
49:21 Experience Building Custom Rigs for Netflix's Barbecue Showdown
53:25 Challenges and Innovations in Pit Building
56:56 Collaborations with Professional Sports Teams
58:32 The Importance of Attention to Detail
58:52 Vibrant Colors and Aesthetic Appeal
01:06:08 The Potential for a Reality Show

Ep. 50: Preserve the Pit, Teaching Barbecue & 8020 Creole BBQ w/ Nate Figaro
n this episode of the Black Smoke Barbecue podcast, the hosts Charlie and Tee are joined by guest co-host and celebrity Pitmaster, Joey Victorian and our special guest of the week, Nate Figaro of @CreoleBBQRubs
Chapters
00:00 Introduction and Recent Cooking Experiences
09:19 Nate's Journey into Barbecue
13:29 Connection with Joey Victorian
16:28 Creation of 8020 Creole Barbecue Rub
21:40 Brisket Classes and Teaching Barbecue
26:53 Working on a Food Truck
30:51 Introduction to Competition Barbecue
31:00 The Challenges of Competition Barbecue
33:41 Budgeting and Financial Considerations
36:02 The Importance of Having Fun
39:03 Memorable Moments and Mistakes
50:42 The Lesson of Preparation
53:28 From Grant Recipient to Fellowship Program
59:58 Teaching and Inspiring Through Barbecue
01:03:33 Brisket: The Favorite Class to Demo
01:08:09 Using Social Media to Spread Positivity
01:09:24 Future Plans: Pop-ups, Food Truck, and Continued Growth

Ep.49: The Summer Royal 2024 in Dillon, SC w/ Tyrone Manning


Ep. 47: The 3rd Annual Black BBQ Cook Off w/ Bruce Yeomans
Chapters
00:00 Introduction and 4th of July Cookouts
08:56 Competing in Barbecue Competitions
27:25 The Black Barbecue Cook-Off: Celebrating Black Barbecue Culture
31:11 Challenges and Support for the Black Barbecue Cook-off
35:37 Judging Parameters and Proteins at the Cook-off
46:01 The Creation of the Black Barbecue Association of America
50:54 Upcoming Cook-offs and Supporting Black-Owned Businesses
55:10 Proving Ourselves
55:39 Growing Without Overwhelm
56:32 Keeping it Nonprofit
57:41 Preserving the History of Black Barbecue
58:47 Building a Strong Community
01:00:22 The Love for Brisket
01:02:22 Bruce's Favorite Dishes
01:03:49 The Importance of Being In
01:06:30 Introducing Marvin Frinks
01:09:40 Connect on Social Media

Ep. 46: The Growth of The Jank Brand w/ Lamar Jones of @bbqjank
In this episode, Geoff, Charlie, Brandon and Alton welcome Lamar Jones back to be podcast to caught up on how the Jank brand has grown since the first time we spoke to Lamar. We also talk about his music career and how he gives back to the community.
Follow Lamar everywhere at BBQJank and at bbqjank.com

Bonus: BBQ Showdown Season 3 Watch Party With Kevin Bludso and The Crew
Black Smoke Barbecue was in the building for Kevin Bludso's watch party for Netlix's BBQ Showdown Season 3. Brandon from @BKCCooks was in Corsicana, TX to cover the event. He spoke with Sloan Rinaldi @sloanrinaldi7246 , Luis Rivera @themeatpapi , and Gerald Vinnett Jr. about their experiences as contestants on the show. We finish the night up with Kevin Bludso giving his take on the night's festivities. Please remember to like, comment and subscribe! Share this video with a friend! https://youtu.be/zY4PK9Y_wPs #podcast #bbqnation #bbq #bbqshowdown #netflix #barbecuenation #barbecue #blackbarbecue #blackbbq

Ep. 45: Travel, Content & Live Fire Cooking w/ David Olson of @livefirerepublic
In this episode of the Black Smoke Barbecue Podcast, Alton and Brandon are joined by special guest Chef David Olson as they talk about his experiences in live fire cooking, food photography, running a company that produces content for outdoor companies, and creating his own content for Live Fire Republic.
Chapters
00:00 Introduction and Cooking Updates
06:42 The Origins of Live Fire Republic
22:52 Quality vs Quantity in Content Creation
24:21 The Art of Storytelling in YouTube Videos
26:15 Filming Outdoor Cooking Episodes: Challenges and Intensity
34:42 Transitioning to Live Fire Cooking: A Unique Endeavor
39:54 Embracing the Journey of Live Fire Cooking
45:53 The Tough Business of Running a Restaurant
50:37 The Power of Outdoor Cooking in Bringing People Together
51:48 Success through Partnerships
52:53 Introducing Embercraft
53:37 Bringing People Together
54:21 Building Small Businesses Dive deeper into Chef David's career Website https://livefirerepublic.com Bio Info https://livefirerepublic.com/about/ Instagram https://www.instagram.com/livefirerepublic/ YouTube https://www.youtube.com/@livefirerepublic Facebook https://www.facebook.com/livefirerepublic
#livefire #bbq #foodie

Ep 44: Is Barbecue a Luxury & Catching Up w/ Joey Victorian
In this episode, the Geoff, Charlie, Tee and Brandon welcome Joey Victorian back to the podcast to catch up on what he as been up to since the last time we spoke to him. The guys discuss their recent experiences at barbecue events and restaurants. They share their thoughts on the quality of the food and the overall experience.
Joey Victorian talks about his journey in the barbecue industry. He talks about the challenges of transitioning from a food truck to a brick-and-mortar restaurant and offers advice to others in the same situation. The hosts also ask Joey about his appearance on Barbecue Showdown and his plans for future TV appearances. The episode ends with a lighthearted discussion about Joey's ethnicity and the misconceptions people have about him. In this conversation, Joey V discusses the significance of Juneteenth and the history behind it. He also talks about the rising food costs and how it affects his business. Joey shares his perspective on the price of barbecue and emphasizes the hard work and quality that goes into it. He also talks about his Louisiana roots and the influences of Creole cuisine in his cooking. Joey discusses his decision to open his barbecue business in a small town and the advantages it offers. He also shares his plans for the future, including making more videos and getting back on TV.

Bonus: @hornbarbecue Visit & Food Review w/BKC Cooks
In this bonus episode, Black Smoke Barbecue is on location at @hornbarbecue in Oakland, CA. Our brother @BKCCooks stopped in for lunch and gives his review of this renowned Barbecue restaurant. We're all excited to see Horn Barbecue back up and running better than ever. Please remember to subscribe to the channel and share this video! Be sure to check out BKC Cooks here: https://youtube.com/bkccooks Check out Horn Barbecue here: https://hornbarbecue.com Share this video with friends: https://youtu.be/kN_b9Wmk-vk #bbq #podcast #food #foodreview #restaurant #restaurantreview #blacksmokebarbecue #blacksmokebbq #barbecue #blackpitmasters #blackpeoplecooking #blackbarbecue

Ep. 43: Our Visit to the Country Style CookOff 2024 w Art Fennell
Chapters
00:00 Introduction to the Black Smoke BBQ Podcast and the Country Style Cook Off
03:10 Preserving and Evolving the Tradition of Black Barbecue
06:38 The Black Barbecue Cook-Off: Community and Fundraising
12:31 The Country Style Cook Off: Barbecue Heaven
34:06 Celebrating the Winners and Skill of Barbecue Pit Masters
37:05 The Barbecue Family and the Future of Black Barbecue

Ep.42: B’tween Sandwich Co, BBQ Brawl & Top Chef w/ Chef Michelle Wallace
In this episode of the Black Smoke Barbecue Podcast, Brandon, Tee, Geoff, Charlie and Alton are joined by special guest Chef Michelle Wallace as they talk about her experience on Top Chef and the challenges and rewards of being a chef and pitmaster. Dive deeper into Chef Michelle's career
In this episode of the Black Smoke Barbecue Podcast, Brandon, Tee, Geoff, Charlie and Alton are joined by special guest Chef Michelle Wallace as they talk about her experience on Top Chef and the challenges and rewards of being a chef and pitmaster. Dive deeper into Chef Michelle's career Website https://www.btween.us Bio Info https://southernsmoke.org/chef/michelle-wallace/ Instagram https://www.instagram.com/btweensandwichco/ Instagram https://www.instagram.com/betweentheslices/ Facebook https://www.facebook.com/michelle.wallace.9237
Chapters
00:00 Introduction and Recent Cooking Experiences
05:08 Special Guest: Chef Michelle Wallace
08:37 Chef Michelle's Journey into the Food Industry
15:29 Cultural Diversity of Houston's Food Scene
25:07 Michelle's Journey: From Softball to Sandwiches
28:18 Between Sandwich Company: Creative Sandwiches with Smoked Meats
32:12 The Art of Building a Sandwich: Technical Aspects
44:45 Pickling Fruit: Balancing Acidity and Sweetness
47:28 Reflections on Top Chef and Finding Identity as a Chef
59:05 Future Plans: Opening a Restaurant, Writing a Cookbook, and More
01:05:33 Where to Find the Panelists Online

Ep. 41: Live Fire Cooking & Being A Part of the Historic Win at Memphis in May w/ Pitmaster Cheez
In this episode , Geoff, Tee, Charlie and Brandon sit down to talk with Pitmaster cheez to talk about winning 4th place in ribs at the 2024 Memphis in May World Championship of BBQ, and soo much more.
Follow Pitmaster Cheez
IG: @pitmastercheez
Youtube: https://www.youtube.com/@pitmastercheez/videos
Send support for Lady T's Homeless Ministry: https://www.ladythomeless.com/contact-us
Chapters
00:00 Introducing the Black Smoke Barbecue Podcast and Guests
03:33 Passion for Cooking and Live Fire Experience
06:43 The Journey from Military to Barbecue and Creating a Unique Experience
07:32 The Business Side of Barbecue: Food Trucks, Operational Expenses, and Customer Experience
16:04 Barbecue Content Creation and Making Business Sense
22:22 The Art of Luxury Catering and Hospitality
26:20 Content Creation and Brand Management in the Culinary Industry
29:17 Culinary Education and its Impact on Management Skills
41:38 The Experience of Live Fire Cooking and the Memphis in May Success
49:38 The Art of Competition Judging and Teamwork
51:07 Building an All-Black Team in Barbecue
56:16 The Need for a Sanctioned African-American Competition Body
01:03:20 The Appeal of Backyard Cook-Offs
01:06:28 The Impact of Lady T's Homeless Ministry
01:08:25 Leveraging Social Media in the Barbecue Community

Ep.40: Smoked Oxtails, Regional BBQ & Comp Cooking with Chris Joyner
In this episode of the podcast, Geoff, Alton, Tee, Brandon & Charlie sit down with Chris Joyner, owner of CJ's Barbecue and More in Charlotte, North Carolina to talk about his journey into BBQ, participating in sanctioned competitions and cookoffs and being one of the OG's of selling smoked oxtails.
Chapters
08:55 Introducing Chris Joyner and His Barbecue Journey
21:14 Signature Dishes: Smoked Oxtails and Crack Wings
24:18 Chris's Passion for Barbecue and Dedication to Service
26:49 The Success of the Oxtail Recipe
31:12 The Difference Between Sanctioned Competitions and Country Style
34:12 Sponsorship with the Good Charcoal Company
50:26 Securing Sponsorships and Thinking Outside the Box
53:32 The Unique Features of a Custom-Made Smoker
58:11 The DoCo RibFest Experience and African-American Pit Teams
01:00:32 Developing Your Own Flavor Profiles and Techniques
01:09:49 The Importance of a Supportive Barbecue Family

Ep.39: Barbecue Legacy & A New Family Cookbook w/ Moe Cason
In this episode of the Black Smoke Barbecue Podcast, the @TheDawgfathasBBQ introduces their special guest, Moe Cason, a barbecue legend and Pitmaster extraordinaire. Moe discusses his new book, Big Moe's Big Book of BBQ, different pit builds, a competition in The Netherlands, and many other barbecue topics!
History/Bio: https://moecasonbbq.com
nstagram: https://www.instagram.com/bigmoecason/?hl=en
Chapters
01:36 Introducing the Panel and Guest
06:29 The Influence of Family on Moe's Cooking Style
09:58 Admiration for Moe's Skills and Hospitality
13:46 The Evolution of Barbecue Culture
27:16 Choosing a Reliable Pit Manufacturer
30:53 Consistency and Ease of Running
46:46 Moe Cason's Journey in Barbecue Competitions
51:41 Taking Your Time and Knowing What You're Doing When Cooking Brisket
58:25 Mastering Cooking Techniques and Making Adjustments
01:04:29 A Cookbook as a Tribute to Family and Legacy
01:09:17 Navigating Grief and Building a Future
01:12:44 Staying True to Yourself in Barbecue and Life
01:23:17 Staying True to Yourself and Walking Your Own Path
01:24:03 Finding Time for the Things You Love
01:25:32 The Impact of Social Media and the Importance of Authenticity
01:26:42 Moe Cason's Favorite Experiences on Barbecue Competition Shows
01:29:25 Inspiring Others to Cook
01:34:06 Supporting Moe Cason and Spider Grills

Ep.38: Its a Country Style Kind of Vibe w/ Art Fennel
In this episode of the Black Smoke Barbecue podcast, host Brandon Carpenter is joined by a panel of barbecue enthusiasts and special guest Art Fennell. They discuss National Barbecue Month, the origins of Fennell's YouTube channel 'Country Style,' and the organic nature of the videos. You know the guys has to ask Art about the Country Style Cookoff 2024 in detail. Get ready for a great episode with a lot of laughs and knowledge drops.

Ep.37: Next Up On The Chopping Block w/ Caleb White
In this episode of the Black Smoke Barbecue Podcast, Alton, Brandon and Tee sit down with Caleb White of White Oaks Woodworking. Caleb shares how he got into woodworking and the inspiration behind his creations.
Chapters
10:08 The Benefits of the Pitmaster Collective
27:03 Expanding into wall art and more affordable options
36:10 Creating a special block for Brother Trey's brick and mortar
44:56 Investing in Hand Planes
55:24 Exploring Butcher Block Countertops
01:06:20 Supporting Veterans in Woodworking

Ep.36: Planning & Preparation Is Everything w/ Don Robinson
In this episode of the Black Smoke Barbecue Podcast, Alton aka The Dawgfatha and Brandon are joined by special guest Don Robinson of Don Rob BBQ.
Chapters
07:09 Don's Journey into Barbecue
13:34 Transitioning from Hobby to Business
27:45 The Power of Word-of-Mouth Marketing
34:38 Scaling Up: Planning for Catering Events
42:06 The Barbecue Community: A Supportive Family
49:29 Learning from Experienced Pitmasters: The Value of Festivals and Events
56:04 Managing Costs: A Crucial Factor in Barbecue Business Success

Ep.35: The New Huntsman Grill from Spider Grills w/ Jeremiah Stricklin
In this episode , Alton, Charlie, Brandon, Tee and Geoff sit down with Jeremiah Stricklin from Spider Grills, discussing their latest product and first grill, the Huntsman! Get ready to be informed and entertained with this great conversation about the new Huntsman Kamado Grill and all things we love about the BBQ culture. Check out Jeremiah Stricklin and the Huntsman using the links below: Website www.spidergrills.com Instagram https://www.instagram.com/spider.grills/ YouTube https://www.youtube.com/@SpiderGrills

Ep.34: The Story Behind MagneChef Gloves w/ Al Infante
In this episode of the Black Smoke BBQ Podcast, the guys introduce their special guest, Al Infante from MagneChef Gloves. Al shares the story behind the creation of his gloves, which were inspired by his experience as a firefighter and his passion for cooking. Chapters 04:09 Introduction of Al Infante from Magnus Chef Gloves 05:45 The Impact of Magnus Chef Gloves in Barbecue Videos 08:50 The Freedom Gloves as a Complement to the OG Magnus Chef Gloves 12:38 Al's Passion for Cooking and Solving Problems 20:57 Challenges and Opportunities in Bringing the Gloves to Market 23:21 The Unique Feature of Magnets in Magnus Chef Gloves 25:33 Expanding Distribution of Magnus Chef Gloves 25:46 The Versatility of Magnus Chef Gloves and Favorite Grilled Foods 28:30 Developing New Barbecue Products: Cutting Board and Three-in-One Tool 35:02 The Importance of User Feedback in Product Development 48:02 The Impact of the Pandemic on Business 51:22 Innovative Marketing Strategies 55:17 The Anticipation for the Tyson vs. Jake Paul Boxing Match 58:05 Where to Find the Participants Online

Ep.33: Owning & Operating A Profitable Food Truck In This Economy
In this episode of the Black Smoke BBQ Podcast, the Geoff, Alton and Brandon sit down with Eddie, Felix and The Darren W. Carter to discuss the impact of rising food costs on food truck operations.
Chapters
02:12 Introducing the Topic: Food Trucks and Food Truck Operations
08:42 Chapter 1: Impact of Rising Food Costs on Food Truck Business
19:19 Chapter 3: Customer Expectations and Marketing Strategies
19:48 Customer Feedback and Pricing
21:03 Menu Alterations and Pricing Strategies
22:09 Adapting the Menu to Meet Customer Demand
23:15 Competing with Major Chicken Distributors
24:00 Challenges of Menu Rotation
26:04 Balancing Menu Variety and Equipment Limitations
27:18 Educating Customers on Value and Quality
28:01 Highlighting Freshness and Homemade Ingredients
29:27 The Importance of Engaging with Customers
31:07 Advertising Freshness and Quality
32:03 Using Descriptive Language in Advertising
33:21 The Challenge of Educating the Public on Quality
35:48 Adding a Personal Touch to Canned Ingredients
38:04 The Work and Value of Homemade Additions
39:01 Testing and Perfecting Recipes
41:08 The Importance of Quality and Consistency
42:11 Investing in Equipment for Efficiency
42:20 Efficiency and Cost in BBQ
46:53 Essential Items for BBQ Operations
47:27 The Importance of Vital Items
53:08 The Rising Costs of Food
56:01 Considerations for Starting a Food Truck
59:31 Choosing Locations for Food Trucks
01:01:30 Food Truck Parks
01:03:06 Expansion of Food Truck Events
01:04:40 Creating Your Own Food Truck Park
01:05:36 Catering as a Revenue Source
01:07:33 The Future of Food Trucking
01:09:32 Quality and Survival in the Food Truck Industry
01:11:33 Maintaining Standards in the Food Truck Industry
01:13:22 Adapting Menu and Pricing to Different Locations
01:14:34 Final Thoughts and Wrap-up

Ep.32: There Is No Such Thing As Too Many Grills
In this episode, Atlon, Tee & Charlie sit down to chop it up about new grills and their most recent favorite cooks. Come hang out as the guys get a lil nerdy when they talk about a series of different BBQ pits they own and are reviewing. Alton talks about the new pits on Barbecue Blvd w Charlie talks about his new Santa Maria type grill and Tee talks about how he loves his new Akorn Jr. Chapters 00:00 Introduction and Catching Up 01:37 Discussion about the Pit Boss Titan Grill 06:03 The Smoke Mode and Temperature Control 08:24 Target Audience for the Pit Boss Titan 12:25 The Pit Boss Titan as a Showpiece 19:08 The Joy of Live Fire Cooking 22:20 The Santa Maria Grill Experience 24:31 Final Thoughts and Future Plans 25:25 Cooking on the Santa Maria Grill 29:20 Introducing the Alpatron 32:06 The Versatility of the El Patron 35:00 Choosing the Right Cooker 39:29 Favorite Recent Cooks 45:18 Acorn Jr. Grill 46:35 Excitement for More Sunlight 47:09 Mistakes and Learning Curves 48:11 Wood Chunks and Chips 49:07 Limited Wood Options 50:07 Mixing Charcoal Types 51:18 Favorite Recent Cooks 52:09 Cooking Ribs on Acorn Jr. 53:04 Flanking Ribs 54:25 Pork Tenderloin 56:03 Cruising and Life Jackets 57:13 Cruise Ship Activities 58:59 Jerk Chicken and Pork Tenderloin 01:03:33 Social Media Handles

Ep.31: BBQ Rooted in Family & Community w/ @BlackGirlsGrilling
In This episode, Brandon, Alton and Charlie sit down with Felicia and India of BlackGirlsGrilling so talk about: how they got started in BBQ, events they have attended and participated in, how family influences their style of cooking., Cooking classes and so much more.