This episode features an engaging conversation with the esteemed Tuffy Stone, a world champion pitmaster, who shares his extensive experiences in both the culinary and competitive barbecue realms. We delve into Tuffy's recent travels, which include teaching opportunities in Australia and Brazil, as well as his reflections on the evolution of barbecue techniques over the years. The discussion also highlights the importance of seasoning versatility in enhancing the flavor profiles of various dishes, illustrating how rubs can transcend traditional meat applications to elevate vegetables and other cuisines. We express gratitude to our sponsors, particularly Painted Hills Natural Beef, and emphasize the significance of quality ingredients in achieving remarkable barbecue results. Join us as we explore the intersection of barbecue culture and culinary innovation with Tuffy Stone.

Links referenced in this episode:

• paintedhillsnaturalbeef.com
• bbqnationjt.com
• gunterwilhelmknives.com

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Yeti
• Weber
• Smoky Bones
• Gunter Wilhelm

This podcast delves into the captivating realm of culinary exploration, focusing on the art and science of barbecue. One of the salient points discussed is the notion of culinary mentorship and collaboration, as exemplified by the speakers' reflections on their aspirations to work alongside esteemed figures in the barbecue community, notably Malcolm Reed. Furthermore, they engage in a thoughtful dialogue regarding personal growth, sharing anecdotes that illuminate the challenges encountered in their culinary journeys, particularly in mastering the intricate techniques of brisket preparation. Additionally, the conversation traverses the personal dimensions of their lives, revealing how past experiences shape their present identities and culinary philosophies. As we cultivate a deeper understanding of barbecue culture, we invite listeners to join us on this enlightening gastronomic journey.

Links referenced in this episode:

• Burnt Finger bbq
• Burnt Finger Megan
• Painted Hills Natural Beef

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Burnt Finger BBQ
• Home Shopping Network
• QVC
• HSN

Today, we engage in an enlightening discourse with Megan Day of Burnt Fingers Barbecue, a luminary in the realm of competitive barbecuing. In our conversation, we delve into the origins of her team’s name, which amusingly reflects the fervent passion of barbecue enthusiasts who eagerly seize the first bite, often at the risk of burning their fingers. Furthermore, Megan elucidates the trajectory of her culinary journey, highlighting significant milestones, including her remarkable achievements at prestigious competitions such as the American Royal and Memphis in May. We explore the evolving landscape of barbecue, particularly the shift toward premium ingredients and innovative flavor profiles that captivate both judges and enthusiasts alike. Join us as we uncover the intricacies of barbecue culture, the joys of family involvement in culinary pursuits, and the profound connections forged through this time-honored tradition.

Links referenced in this episode:

• oregondungeness.org
• heritagesteel.us
• paintedhillsbeef.com
• burntfingerbbq.com
• pigpowder.com

Companies mentioned in this episode:

• Painterdale's Natural Beef
• Oregon Dungeness Crab Commission
• Burnt Fingers Barbecue
• Pig Powder
• Heritage Steel
• Hammerstahl
• Bass Pro
• Cabela's
• Ace Hardware
• Home Depot

In this discourse, we elucidate the paramount lesson derived from years of experience in the realms of barbecue, smoking, and grilling. The essence of our conversation revolves around a simple yet profound principle: one must refrain from incinerating the food, thereby ensuring both the integrity of the culinary creation and the domestic environment. Our esteemed guest, Chef Stephen, expounds upon the impact of varying weather conditions on barbecuing, highlighting the importance of adaptability and knowledge expansion in this culinary art. We further delve into personal anecdotes, showcasing the evolution of our respective cooking techniques and the joy derived from culinary experimentation. Ultimately, this episode serves to inspire both seasoned gastronomes and novices alike to embrace the art of barbecue with diligence and creativity.

Links referenced in this episode:

• paintedhillsnaturalbeef.com
• nbbqa.com
• sca.com
• ocean-springs.com
• theshedbbq.com

Companies mentioned in this episode:

• Painted Hills Natural Beef
• NBBQA
• SCA
• Brett Galloway
• Ken Phillips

The primary focus of today's discussion is the evolving landscape of barbecue and culinary practices as influenced by the recent pandemic. I, alongside esteemed chef Steph and Hall of Famer Leanne Whippen, delve into the intricacies of adapting traditional cooking methods to contemporary needs, emphasizing the significance of convenience without compromising flavor. Chef Steph shares her transformative journey from a stationary position to a more digital approach in the culinary realm, where she has been refining her skills and creating engaging content for novice cooks. We explore the innovative techniques that have emerged, including elevated meal prep strategies, which cater to individuals seeking to enhance their cooking repertoire while navigating the constraints of time. Our dialogue further examines the impact of technology on barbecue practices, particularly the emergence of new grill brands and the integration of advanced features that simplify the cooking process for enthusiasts and beginners alike.

Links referenced in this episode:

• heritagesteel.us
• oregondungeness.org
• paintedhillsbeef.com
• pigpowder.com

Companies mentioned in this episode:

• Oregon Dungeness Crab Commission
• Painted Hills Natural Beef
• I Can Cook That
• Pit Boss
• Camp Chef
• Heritage Steel
• Hammerstahl
• McDonald's
• Philadelphia Eagles

Long Island is not known to be a hub for BBQ competitions. This summer June 13-15th in Eisenhower Park in Nassua County Long Island the National BBQ Festival will kick off with a $100,000 dollar purse. Mike McCarthy joins Jeff and Lee Ann to share the who, what , where and why of the festival. Mike and Kell Phelps from BBQ News Magazine are spearheading the event with promises to be the first of it’s kind, and only 40 miles from mid-town Manhattan.

In this discourse, we delve into the intricate nuances of contemporary food trends, with a particular emphasis on the phenomenon of pumpkin spice, which serves as a focal point for our conversation. The dialogue progresses as we reflect on the implications of processed flavors and the perception of authenticity in culinary experiences. We examine the evolution of traditional Thanksgiving preparations, advocating for methods such as spatchcocking to enhance the efficiency and flavor of turkey preparation. Furthermore, we share personal anecdotes regarding family culinary practices, revealing both fond memories and aversions to certain dishes. Ultimately, our discussion underscores the significance of thoughtful food choices and the evolution of personal tastes amidst the backdrop of societal food trends.

Links referenced in this episode:

• paintedhillsnaturalbeef.com
• amazingribs.com

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Amazing Ribs.com

The salient point of today's discussion centers on the pervasive trend of pumpkin spice in contemporary culinary culture, which has prompted us to critically assess its prevalence and implications. I, alongside my esteemed co-host Dan Whippen, engage in a thorough exploration of this phenomenon, particularly through the lens of an enlightening dialogue with Clint Cantwell, the president of Amazing Ribs. We delve into the absurdity of pumpkin spice-infused products, including children's breakfast cereals, and reflect on the broader implications of such marketing strategies that often prioritize novelty over culinary integrity. As we navigate this discourse, we also touch upon the historical context of pumpkin spice's rise to prominence, particularly its origins tied to Starbucks and the subsequent avalanche of products that have followed suit. Ultimately, our conversation serves as a commentary on the intersection of food, marketing, and consumer behavior, urging listeners to consider the authenticity of their culinary choices amidst these fleeting trends.

Links referenced in this episode:

• amazingribs.com
• heritagesteel.us
• oregonDungeness.org
• paintedhillsbeef.com
• pigpowder.com

Companies mentioned in this episode:

• Painted Hills Beef
• Oregon Dungeness Crab Commission
• Amazing Ribs
• Trader Joe's
• Burger King
• Smithfield
• Heritage Steel
• Hammerstahl
• Pig Powder