JT visits with Lynnae Oxley, Chopped Champion and BBQ Pitmaster in studio
Oct 24
41 min
JT and LeAnn Whippen chat with Chris Sussman, the BBQ Buddha, in this Afterhours Encore
Oct 20
28 min
JT and LeAnn Whippen chat with Chris Sussman, the BBQ Buddha
Oct 17
41 min
JT visits with Clint Cantwell, President of AmazingRibs.com, in Afterhours
Oct 13
21 min
Clint Cantwell is President of AmazingRibs.com
Oct 10
41 min
Tuffy Stone spends some time in Afterhours with JT and LeeAnn
Oct 6
27 min
The Professor of Barbecue, Tuffy Stone, joins JT and LeeAnn for an insight into how Tuffy's career has evolved. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Oct 3
41 min
We speak with David Knight, the founder of Old Hickory Pits, about his convection technology and the design of high-quality smokers. I ask him how his interest began, and he explains it started in first grade and grew through work in restaurants. He describes how problems in his restaurant led him to develop commercial pits and later smaller backyard models up to the large Hogzilla unit. He explains that his convection method controls airflow to recycle heat and smoke, ensuring even low and slow cooking while keeping the fire separated from the meat. We discuss cleaning methods, grease drains, and the use of power washers, and we note the company’s presence at competitions and in international sales. I conclude that Old Hickory continues to refine its designs and to support relief and competitive barbecue efforts.Links referenced in this episode:amazingribs.compaintedhillsnaturalbeef.comgunterwilhelm.comoregondungeness.orgheritagesteel.usbarbecuenationjt.comThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
Sep 26
42 min
I state that the central point of our conversation is that authentic Texas barbecue is defined by cooking with wood and by regional adaptation of techniques and equipment. I explain how different Texas regions favor distinct approaches, from Hill Country fire discs to large offset smokers made from oil tanks. We discuss the rise of backyard smokers and regulated oiler smokers and how those designs have spread beyond Texas. I note that barbecue television shows spur interest but do not teach traditional technique, and that competition methods can differ from restaurant practice. I emphasize that proper barbecue requires respect for the animal and careful cooking and service. We thank Daniel Vaughn of Texas Monthly for joining us and encourage listeners to seek his writing.Companies mentioned in this episode:Painted Hills Natural BeefBarbecue NationTexas MonthlyJ and R ManufacturingThe BeastMarriott HotelMoberg SmokersKBQLiquid SmokeThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
Sep 22
17 min
I welcome Daniel Vaughn, the barbecue editor at Texas Monthly, and we focus on the regional diversity of Texas barbecue. I ask how he moved from architecture to writing and how a blog grew into his job. We discuss how I and he judge barbecue places, with attention to brisket, sausage, and local specialties in East, Central, and South Texas. We share stories about pitmasters and characters, including Tootsie at Snow's, and we explain why those human stories matter. I critique trends like oven‑baked brisket and the recent popularity of stuffed turkey legs. We conclude that barbecue is strong, varied, and rooted in local tradition, and that the people who make it keep the craft alive.Links referenced in this episode:paintedhillsnaturalbeef.comheritagesteel.usgunterwilhelms.combbqnationjt.comthecowboycook.comoregondungeness.orgThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
Sep 19
42 min
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