The Black Smoke Barbecue Podcast

👉🏽 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

👉🏽 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

👉🏽 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

👉🏽 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

👉🏽 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

👉🏽 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

👉🏽 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

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.

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

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

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

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

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

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

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.

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

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

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

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

Tee and Charlie take you on a tour of their visit to the 3rd annual Black BBQ Cook off in Fayetteville , NC

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

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

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.

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

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.

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

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

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

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

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

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

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.