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