The salient point of our current discourse revolves around the multifaceted journey of Stretch, a prominent figure in the barbecue and culinary arts landscape. Stretch, whose artistic talents extend beyond the kitchen to the realms of music and sculpture, shares insights into his evolution within the competitive barbecue circuit, a venture sparked during his participation on the television show Pitmasters. We delve into the challenges faced by restaurateurs in the wake of the COVID-19 pandemic, highlighting the resilience required to navigate an increasingly complex and regulated environment. Furthermore, we explore Stretch's innovative approaches to flavor profiles in his culinary creations, underscoring the importance of consistency and meticulous planning in achieving excellence in barbecue. As we transition into the latter part of our conversation, we look forward to uncovering more about his artistic endeavors, including his upcoming music projects and the collaborative nature of his culinary pursuits.

Links referenced in this episode:

1. paintedhillsnaturalbeef.com
2. heritagesteel.us
3. oregondungeness.org
4. gunterwilhelmknives.com

Companies mentioned in this episode:

1. Painted Hills Natural Beef
2. Grinders
3. McDonald's
4. Woolworth
5. Heritage Steel
6. Gunter Wilhelm
7. Hammerstahl
8. Guy Fieri
9. Black Auction
10. Proud Souls
11. Memphis in May

JT and guest, Robert Moss, discuss the evolving landscape of the barbecue industry, particularly in light of recent challenges such as the COVID-19 pandemic. We engage in an insightful examination of the viability of ghost kitchens as a business model for barbecue establishments, weighing their potential benefits against the fundamental need for the experiential aspect of dining that traditional barbecue restaurants provide. Our conversation further delves into the impact of food delivery services on small businesses, highlighting the financial strains imposed by high commission rates and the subsequent implications for profitability and customer loyalty. We also contemplate the future trajectory of barbecue restaurants, anticipating a proliferation of establishments and an increasing diversity in offerings as culinary entrepreneurs seek to differentiate themselves in a competitive market. Through this dialogue, we aim to illuminate the complexities and dynamics at play within the barbecue realm, offering our listeners a comprehensive understanding of the industry's current state and potential future.

Links referenced in this episode:

1. paintedhillsnaturalbeef.com
2. amazon.com

Companies mentioned in this episode:

1. Painted Hills Natural Beef
2. Domino's
3. Smokin Oak

The episode features a compelling discussion with Bill Wheeler, a member of Myron Mixon's esteemed barbecue competition team, Jack's Old South. We delve into Bill's remarkable journey from an amateur cook with limited experience to a seasoned competitor, reflecting on how a Christmas gift in 2010 transformed his culinary path. Throughout our conversation, we explore the intricate dynamics of competitive barbecue, emphasizing the importance of consistency and simplicity in mastering this art form. Bill shares valuable insights gleaned from his extensive training and competitions, including his approach to cooking brisket and pork butts. As we navigate the nuances of barbecue preparation, we also highlight the camaraderie and shared experiences that characterize life on the competition circuit.

Links referenced in this episode:

1. paintedhillsnaturalbeef.com
2. heritagesteel.us
3. oregondungeness.org
4. bbq@salempdx.com

Companies mentioned in this episode:

1. Myron Mixon
2. Painted Hills Natural Beef
3. Weston Kia
4. Heritage Steel
5. DoorDash
6. Domino's
7. Chipotle
8. Dunkin' Donuts