The essence of this episode is a heartfelt tribute to the late Paul Kirk, revered as the Baron of Barbecue, who passed away on May 26, leaving behind a profound legacy in the culinary world. As we reflect upon his remarkable contributions and distinctive style, we are privileged to revisit one of our previous interviews with him, showcasing his vibrant personality and profound passion for barbecue. Throughout his illustrious career, Paul garnered numerous accolades, including over 500 awards and seven world championships, establishing himself as a true icon in competitive barbecue. His approach to cooking, characterized by creativity and heartfelt dedication, resonates deeply with both seasoned chefs and home cooks alike. In honoring Paul’s legacy, we invite our listeners to appreciate the art of barbecue and the joy it brings to both the cook and the community.

Links referenced in this episode:

• paintedhillsnaturalbeef.com
• heritagesteel.us
• oregondungeness.org
• paintedhillsbeef.com
• cowboycook.com

Companies mentioned in this episode:

• Kansas City Bullsheet
• National Barbecue News
• CBS
• Anthony Bourdain's Rest His Soul
• Painted Hills Natural Beef
• Hammerstahl
• Heritage Steel

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This podcast delves into the intricacies of barbecue culture, with a particular emphasis on the significance of quality ingredients, specifically celebrating the merits of Painted Hills Natural Beef. Our conversation revolves around recent culinary endeavors, notably the preparations made for Memorial Day, where we share our personal experiences and techniques in barbecuing various meats. Additionally, we explore the implications of importing beef, addressing the inconsistencies in quality that often accompany such practices, and the importance of maintaining high standards in our culinary choices. The discourse extends to the broader context of food economics, particularly in relation to rising costs and consumer behavior, underscoring the essential nature of food as a pivotal aspect of our existence. Ultimately, we reaffirm our commitment to the art of barbecue while advocating for informed and discerning choices in our culinary pursuits.

Links referenced in this episode:

• paintedhillsnaturalbeef.com

Companies mentioned in this episode:

• Painted Hills Natural Beef

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This podcast episode delves into the complexities of the current cattle market, featuring insights from Will Homer, the COO of Painted Hills Natural Beef. A salient point of discussion is the mounting pressure on cattle prices and the broader implications for both producers and consumers. Homer articulates the challenges stemming from fluctuating costs associated with cattle production, including feed and operational expenses, which have escalated significantly in recent times. The conversation further explores the peculiarities in grocery store meat availability, reflecting on how supply chain disruptions have affected consumer access to various beef cuts. Throughout this discourse, we aim to enhance our understanding of the intricate dynamics at play in the beef industry today.

Links referenced in this episode:

• paintedhillsnaturalbeef.com
• barbecuenationjt.com
• pigpowder.com
• paintedhillsbeef.com
• natural-beef.com

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Fred Meyer
• Amazon
• Whole Foods
• Kroger
• Pig Powder

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The focal point of today's discourse centers upon the endeavors of Operation Barbecue Relief, as we welcome back Stan Hayes, a figure of considerable import within the barbecue community and a stalwart advocate for disaster relief. Throughout our conversation, we delve into the organization's impressive outreach, which has recently culminated in the provision of nearly 1.6 million meals to communities ravaged by disaster. Furthermore, we explore the upcoming event at Aena Casino, where the organization will impart invaluable knowledge regarding the business of barbecue vending, a topic of great interest to both seasoned and aspiring barbecue enthusiasts. In addition, our dialogue touches upon the significant expansion of Operation Barbecue Relief's initiatives, including its strategic collaborations with various organizations aimed at enhancing support for veterans and first responders. As we navigate these themes, we invite our audience to engage with the mission of Operation Barbecue Relief, highlighting the profound impact of culinary philanthropy in fostering community resilience and solidarity.

Links referenced in this episode:

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

Companies mentioned in this episode:

• Operation Barbecue Relief
• Heritage Steel
• Painting Hills
• Hammer Stahl
• Sonny's Barbecue
• Bob Woodruff Foundation
• Ala na

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This podcast episode serves as a poignant tribute to the late Brent Huddleston, a cherished friend and esteemed professional in the culinary world. Brent, who passed away recently after a valiant battle with cancer, was not only a skilled meat cutter and food stylist but also the inaugural guest of our program a decade ago. In this episode, we honor his memory by revisiting one of those earlier conversations, reflecting on Brent's contributions to both the culinary arts and our personal lives. His legacy as a passionate food adventurer remains an enduring inspiration for us all. As we reminisce about his stories and insights, we invite listeners to celebrate his life and the joy he brought to the world of barbecue and beyond.

Links referenced in this episode:

• heritagesteel.us
• oregondungeness.org
• paintedhillsbeef.com
• hammersteel.us
• foodsafety.gov
• usdafoodsafety

Companies mentioned in this episode:

• USDA
• Barclays
• Painted Hills
• Heritage Steel
• Oregon Dungeness Crab
• Hammerstall

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JT talks about The Meathead Method, the latest book from Meathead at Amazingribs.com

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The central focus of this podcast installment is the introduction of Meathead's newly released publication, "The Meathead Method." This discourse features Meathead from AmazingRibs.com, where we delve into the intricacies of his latest culinary insights and methodologies regarding barbecuing. We explore the evolution of barbecue techniques and the scientific principles that underpin the art of grilling. The dialogue is enriched by lighthearted banter that highlights the personalities of the hosts, JT and Leanne, while maintaining a serious tone regarding the subject matter at hand. As we navigate through various questions and anecdotes, we emphasize the passion for barbecue that unites us, offering listeners a profound understanding of both the craft and its cultural significance.

Links referenced in this episode:

• AmazingRibs.com
• PaintedHillsNaturalBeef.com
• Amazon.com
• Apple.com
• BarnesandNoble.com

Companies mentioned in this episode:

• Painted Hills Natural Beef
• AmazingRibs.com
• Amazon
• Barnes and Noble

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The primary focus of this podcast episode is the introduction of Meathead Goldwyn's latest culinary work, "The Meathead Method," which explores the intricate science and art of barbecue and grilling. We engage in a detailed discussion with Meathead, who shares insights into the book's innovative approach, which encompasses not only traditional recipes but also sophisticated techniques that challenge conventional culinary practices. Throughout our conversation, we dissect various myths surrounding barbecue, including the misconceptions surrounding ingredients like MSG. Additionally, we delve into the importance of understanding the science behind cooking, emphasizing how proper techniques can enhance flavor and elevate the dining experience. As we navigate through these topics, we invite listeners to embrace creativity in their cooking endeavors and to explore the myriad possibilities presented in Meathead's new book.

Links referenced in this episode:

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

Companies mentioned in this episode:

• AmazingRibs.com
• Amazon
• Apple
• Barnes and Noble
• Grilla Grills
• Painted Hills Beef
• Heritage Steel

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