Episodios

  • Never too old: A 93-year-old entrepreneur opened J-Bar-M to fulfilll a dream. Four years later, he -- and it -- are thriving

    Never too old: A 93-year-old entrepreneur opened J-Bar-M to fulfilll a dream. Four years later, he -- and it -- are thriving
    Oct 9 2025

    * One of the most innovative barbecue restaurants in Texas has been redefining the game, thanks to a former attorney turned BBQ joint owner.

    * When John Toomey found the right place, the right time and the right people to open a barbecue joint, he pounced on the opportunity. J-Bar-M has since become one of the trendiest and innovative new spots in the state.

    * How it came about and what's on the horizon.
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    26 m
  • Gumbo, etoufee, pork chops, frog legs and gator -- the Cajun way

    Gumbo, etoufee, pork chops, frog legs and gator -- the Cajun way
    Oct 2 2025

    * Master pitmaster Keith Guidry with insight on Cajun-influence on pits and grills.

    * Detailed techniques on everything.

    * And don't forget the sides!
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    46 m
  • Texas A&M's Camp Brisket: A phenomenon among world-class pitmasters and backyard cooks alike. The "Three Brisketeers" explain.

    Texas A&M's Camp Brisket: A phenomenon among world-class pitmasters and backyard cooks alike. The "Three Brisketeers" explain.
    Sep 25 2025

    * Texas A&M professor Ray Riley and Dean of Agrilife Dr. Jeff Savell explain how pitmasters of every level, from around the world, have come to swear by this Department of Agriculture camp.

    * Its elements, how it came about, how to be a part of it and a deep-dive into everything brisket.
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    44 m
  • Southern Living's Top 50 BBQ Joints in the South just dropped. And author Robert Moss joins us.

    Southern Living's Top 50 BBQ Joints in the South just dropped. And author Robert Moss joins us.
    Sep 17 2025

    * What went into paring the list down to just 50.

    * Some "upsets" and familiar places on the list.

    * How healthy is the BBQ industry today?

    * The South's hot spots and trends in the game.
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    40 m
  • Tailgate season, live fire, charcoal and de-stigmatizing some BBQ fallacies

    Tailgate season, live fire, charcoal and de-stigmatizing some BBQ fallacies
    Sep 11 2025

    Two of the all-time greats -- Jess Pryles and "Hey, Grill, Hey's" Susie Bulloch dig in on live fire techniques, becoming world-class pitmasters from scratch, recipes and taking risks and pellet grills.
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    51 m
  • Do you really need barbecue sauce? An age-old question, answered.

    Do you really need barbecue sauce? An age-old question, answered.
    Sep 4 2025

    * World Champion pitmasters Bill Purvis and Erin Feges join to dig in on array of taste-enhancing techniques.

    * What, when and how to sauce.

    * What about the beef tallow craze ... and a liquid-based wrap?
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    35 m
  • Why a Le Cordon Bleu chef turned to barbecue and lessons for all of us:

    Why a Le Cordon Bleu chef turned to barbecue and lessons for all of us:
    Aug 20 2025
    • Chef David Welch worked at some of the finest restaurants in France and built a legion of fans in Kingwood. Why now barbecue?
    • How the soul of the barbecue culture helps even the most casual backyard pitmaster.
    • Making cooks unique and the little things that separate good from great.
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    40 m
  • "Simple things done perfectly right win every time" -- world-renowned pitmaster/chef Eric Gephart

    "Simple things done perfectly right win every time" -- world-renowned pitmaster/chef Eric Gephart
    Aug 13 2025

    * From shoveling charcoals on the Appalachian Trail to the top of the culinary world, Chef Gephart shares his story and innovative techniques that could change how you do barbecue.

    * "White, red brown is how we throw it down."

    * Why field-to-table inspires and instructs

    * Smokin' Hot Tip: When and what to inject
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    48 m