Episode Description:Tonight on The BBQ Central Show, host Greg Rempe breaks down the latest in the live-fire world, from masterclass grilling education and heavy-hitting industry investments to barbecue on prime-time television.First, we are joined by the global authority on grilling himself, Steven Raichlen. He gives us an exclusive look into his highly anticipated new memoir, Man on Fire: Of Life, Love, Literature, and Really Good Barbecue, available now for preorder. He also gives us a preview of what to expect at the 2026 edition of Barbecue University, hosted at the breathtaking, luxury Alisal Ranch in California.Next, Wes Wright from Cookout News stops by for our monthly industry business breakdown. We are diving deep into the massive business notes shaking up the live-fire market, tracking down the latest updates on the upcoming BBQ World Cup in Las Vegas, and digging into the mystery investors behind that staggering million-dollar payout.Finally, the dynamic duo behind Hey Grill Hey, Susie and Todd Bulloch, join the show. Susie has achieved the ultimate reality TV milestone—starring in two different television shows airing at the exact same time. We will discuss how television exposure is shifting things for their brand, the newest product lines in their business, and what major projects they are launching as the quarter closes out.Timeline & Segment Breakdown9:14pm - Segment 1: Steven Raichlen – Man on Fire & BBQ UniversityThe Global Grilling Authority: A conversation with legendary author and television host Steven Raichlen.A Shift in Storytelling: Looking ahead to his upcoming October release, Man on Fire, a personal memoir detailing his life, literary background, and career path rather than a traditional recipe guide.Barbecue University 2026: Inside the immersive live-fire cooking experience at Alisal Ranch, California, and what students will learn this September.Preorder Information: Where to secure your copy of Steven’s milestone 30+ book release.9:35pm]- Segment 2: Wes Wright (Cookout News) – Live-Fire Industry & BBQ World Cup InsightsState of the Barbecue Industry: Analyzing the latest retail, manufacturing, and business shifts in the grilling market.The Million-Dollar Major League: Investigating the upcoming BBQ World Cup and Expo headed to Las Vegas for April 2027.Following the Money: Discussing the high-profile investors backing the historic $1,000,000 prize pool and the role of the Culinary Entertainment Agency.Sanctioning & Formats: Where the competition stands regarding judging criteria, venues, and team qualification.10:14pm Eastern - Segment 3: Susie & Todd Bulloch (Hey Grill Hey) – Barbecue on Prime TimeDouble Booking TV: Susie Bulloch details the surreal experience of having two television shows airing concurrently and how it impacts modern brand building.The Business of Content & Product: What’s new in the Hey Grill Hey store, from rubs and sauces to backyard lifestyle gear.Closing Out the Quarter: A look at their incoming developmental strategy and a sneak peek at their next mystery backyard cooking project.Key Links & Resources Mentioned in This Episode:Preorder Steven Raichlen's Memoir: Man on Fire: Of Life, Love, Literature, and Really Good BarbecueLearn More About Barbecue University: BBQ U at Alisal RanchStay Updated on Industry Business: Cookout News WebsiteExplore Rubs, Sauces, and Recipes: Hey Grill Hey Official SiteSubscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major platforms.

Episode 446Taking you back to 8/13/2013 - Some old skool BBQ talk with The Butcher and Sugars BBQ!!Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode!As always, thank you for listening!*Don’t forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode...Click the link below to hear the full show:Original Air Date: 8/13/2013Original Full Show Link: CLICK HERE

(August 11, 2026 - Hour Two)Segment Schedule & Guest Info9:14 PM – The Economics of the Wrapper with Mr. JGuest: Mr. JAffiliation: The Cigar Authority PodcastSegment Details: For his quarterly appearance, Mr. J joins us to break down the most important—and often most expensive—part of a premium cigar: the wrapper. We discuss why certain leaves cost so much to cultivate, ferment, and age, and how much of your cigar's price tag is tied up in that beautiful outer leaf.9:35 PM – A Deep Dive into Mustard BBQ Sauce with Robert MossGuest: Robert MossAffiliation: Monthly Resident Guest / BBQ HistorianSegment Details: South Carolina's famous "Carolina Gold" is on the menu tonight. Our monthly guest Robert Moss takes us on a deep dive into the history, flavor profile, and cultural significance of mustard-based barbecue sauce. We'll talk about what meats it pairs best with and why this tangy, yellow sauce holds its own against the heavy-hitting tomato and vinegar bases.10:14 PM – Interview with Food Network's Connie DeSousa & John JacksonGuests: Connie DeSousa and John JacksonAffiliation: Pitmasters (Food Network)Segment Details: To close out the night, we are thrilled to welcome two heavyweights from the Food Network hit show Pitmasters. Connie and John share their experiences from the world of competitive barbecue, behind-the-scenes stories from television, and what it takes to impress the toughest judges in the pitmaster game.The BBQ Central Show SponsorsPrimo GrillsFireboardMicallef Cigars – Premium Hand Rolled Cigars

(August 11, 2026 - Hour One)Segment Schedule & Guest Info9:14 PM – The Economics of the Wrapper with Mr. JGuest: Mr. JAffiliation: The Cigar Authority PodcastSegment Details: For his quarterly appearance, Mr. J joins us to break down the most important—and often most expensive—part of a premium cigar: the wrapper. We discuss why certain leaves cost so much to cultivate, ferment, and age, and how much of your cigar's price tag is tied up in that beautiful outer leaf.9:35 PM – A Deep Dive into Mustard BBQ Sauce with Robert MossGuest: Robert MossAffiliation: Monthly Resident Guest / BBQ HistorianSegment Details: South Carolina's famous "Carolina Gold" is on the menu tonight. Our monthly guest Robert Moss takes us on a deep dive into the history, flavor profile, and cultural significance of mustard-based barbecue sauce. We'll talk about what meats it pairs best with and why this tangy, yellow sauce holds its own against the heavy-hitting tomato and vinegar bases.10:14 PM – Interview with Food Network's Connie DeSousa & John JacksonGuests: Connie DeSousa and John JacksonAffiliation: Pitmasters (Food Network)Segment Details: To close out the night, we are thrilled to welcome two heavyweights from the Food Network hit show Pitmasters. Connie and John share their experiences from the world of competitive barbecue, behind-the-scenes stories from television, and what it takes to impress the toughest judges in the pitmaster game.The BBQ Central Show SponsorsPrimo GrillsFireboardMicallef Cigars – Premium Hand Rolled Cigars

Episode 445Taking you back to 3/4/2014 - Ask and you shall receive! This week, Jon has put together a show that I requested a number of weeks back featuring a segment that I believe was an "all-time" moment in show history. Michael "Medium-Rare" O'Donnell was my guest...and while the segment itself was good...what he said at the end was...ICONIC!Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode!As always, thank you for listening!*Don’t forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode...Click the link below to hear the full show:Original Air Date: 3/4/2014Original Full Show Link: CLICK HERE

Episode 444Taking you back to 1/14/2020 - A 4th week in a row of our pal Doug requesting shows…and I believe the last one of this month long request streak…in this segment, Meathead returns and we have quite an in-depth discussion…dare I say…back and forth…on reverse sear and sous vide cooking. Specifically, we talk about sous vide water temps as it relates to safety (not finish internal temps).He also talked about smoke and fire as it relates to cocktails…basically, taking cocktail favorites and adding either fire to fruit…or the “smoke gun” smoke…By the way…THIS is the segment that birthed the “Pineapple is the best thing off the grill” take from Meathead…which…then…also birthed the 2nd ever animation of a segment on this show done by a young animator…Damian Rodriguez, who I have fallen out of contact with at this point…shame on me.So be ready to hear how this all came together organically back in early 2020.Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode!As always, thank you for listening!*Don’t forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode...Click the link below to hear the full show:Original Air Date: 1/14/2020Original Full Show Link: CLICK HERE

(July 28, 2026 - Hour Two)Smoked Brisket Secrets, BBQ Myth-Busting, and the Road to the $1 Million BBQ World CupIn this jam-packed episode, we are coming to you live with a massive two-hour double-header featuring some of the biggest names and most hotly anticipated updates in the live-fire cooking community!From deep-dives into Texas-style barbecue science to a massive breakdown of competitive smoking championships, this is an episode you cannot afford to miss. Fire up your pellet grill, throw some oak wood chunks on the firebox, and dial in your internal temps—it is time to talk real BBQ.Hour 1 (9:14 PM ET): Jess Pryles (Hardcore Carnivore)Kickstarting the night, we sit down for our exclusive quarterly interview segment with the "female Ron Swanson" herself, Jess Pryles! As a certified meat science specialist and the brilliant mind behind the globally acclaimed Hardcore Carnivore brand, Jess joins us to talk shop, live-fire strategy, and her latest adventures.We dive deep into:The Stories Behind Her Iconic Catchphrases: What it truly means to "Fuck Spiders."The Scotland Expedition: A look into her recent trip to Scotland, exploring international meat traditions, butchery techniques, and overseas live-fire culture.Double Television Features: Behind-the-scenes secrets of her two brand-new TV shows, covering everything from her hit series on the Outdoor Channel to her wild adventures harvesting game and cooking over open flames across the country.Hardcore BBQ Myth-Busting: Jess uses her meat science background to separate fact from fiction. We tackle the truth about the legendary brisket "stall," whether the smoke ring actually adds flavor, if wrapping in butcher paper beats aluminum foil, and the absolute best ways to achieve that perfect, crunchy bark on your pork butt.Hour 2 (10:14 PM ET): The Embedded Correspondents SegmentIn our second hour, the smoke clears for our heavy-hitting monthly roundtable! The Embedded Correspondents—Doug, Jon, Rusty, and Matt—storm the studio to drop knowledge bombs and hot takes on the current state of the grilling industry.Tune in for:The 100% Assurity Statements: The guys go on the record with a massive, high-stakes list of ultimate guarantees. From bold predictions on the best commercial rubs and fuel sources to unfiltered opinions on regional barbecue styles, these are the hill-to-die-on takes of the summer.BBQ World Cup Update: The definitive breakdown of the "Road to $1 Million." We look at the latest qualified pitmasters who have punched their tickets to the massive April 2027 finals in Las Vegas. We track the standings across major KCBS and international qualifiers, break down what the historic $1,000,000 purse means for the sport of competitive smoking, and preview what to expect at the upcoming BBQ World Expo.The BBQ Central Show SponsorsPrimo GrillsFireboardMicallef Cigars – Premium Hand Rolled Cigars

(July 28, 2026 - Hour One)Smoked Brisket Secrets, BBQ Myth-Busting, and the Road to the $1 Million BBQ World CupIn this jam-packed episode, we are coming to you live with a massive two-hour double-header featuring some of the biggest names and most hotly anticipated updates in the live-fire cooking community!From deep-dives into Texas-style barbecue science to a massive breakdown of competitive smoking championships, this is an episode you cannot afford to miss. Fire up your pellet grill, throw some oak wood chunks on the firebox, and dial in your internal temps—it is time to talk real BBQ.Hour 1 (9:14 PM ET): Jess Pryles (Hardcore Carnivore)Kickstarting the night, we sit down for our exclusive quarterly interview segment with the "female Ron Swanson" herself, Jess Pryles! As a certified meat science specialist and the brilliant mind behind the globally acclaimed Hardcore Carnivore brand, Jess joins us to talk shop, live-fire strategy, and her latest adventures.We dive deep into:The Stories Behind Her Iconic Catchphrases: What it truly means to "Fuck Spiders."The Scotland Expedition: A look into her recent trip to Scotland, exploring international meat traditions, butchery techniques, and overseas live-fire culture.Double Television Features: Behind-the-scenes secrets of her two brand-new TV shows, covering everything from her hit series on the Outdoor Channel to her wild adventures harvesting game and cooking over open flames across the country.Hardcore BBQ Myth-Busting: Jess uses her meat science background to separate fact from fiction. We tackle the truth about the legendary brisket "stall," whether the smoke ring actually adds flavor, if wrapping in butcher paper beats aluminum foil, and the absolute best ways to achieve that perfect, crunchy bark on your pork butt.Hour 2 (10:14 PM ET): The Embedded Correspondents SegmentIn our second hour, the smoke clears for our heavy-hitting monthly roundtable! The Embedded Correspondents—Doug, Jon, Rusty, and Matt—storm the studio to drop knowledge bombs and hot takes on the current state of the grilling industry.Tune in for:The 100% Assurity Statements: The guys go on the record with a massive, high-stakes list of ultimate guarantees. From bold predictions on the best commercial rubs and fuel sources to unfiltered opinions on regional barbecue styles, these are the hill-to-die-on takes of the summer.BBQ World Cup Update: The definitive breakdown of the "Road to $1 Million." We look at the latest qualified pitmasters who have punched their tickets to the massive April 2027 finals in Las Vegas. We track the standings across major KCBS and international qualifiers, break down what the historic $1,000,000 purse means for the sport of competitive smoking, and preview what to expect at the upcoming BBQ World Expo.The BBQ Central Show SponsorsPrimo GrillsFireboardMicallef Cigars – Premium Hand Rolled Cigars

Episode 443Taking you back to 2/4/2020 - A third week of requested shows from our pal Doug Scheiding from Texas…This time around, first Tuesday of the month regular guest, Malcom Reed, joined me and we got into a deep discussion about a steak contest he was at…but more importantly than that…we also talked a LOT about the associated Bloody Mary contest that the event also staged…If you are any kind of fan of this show over the past 10 years or so…you know where I come out on Bloody Mary contests. Biggest waste of a drink ever…yes. Biggest waste of an inordinate amount of food hanging off a drink glass ever…YES.Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode!As always, thank you for listening!*Don’t forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode???Click the link below to hear the full show:Original Air Date: 2/4/2020Original Full Show Link: CLICK HERE

(July 21, 2026 - Hour Two)Show Summary:Meatman is back with another massive Tuesday night lineup on the longest-running podcast in BBQ! Before we get to the interviews, the opening monologue tackles a wild viral video of a hair transplant gone completely off the rails—you won't believe the facial swelling on this guy.After that, it's a stacked four-guest roster covering everything from the business of the outdoor cooking industry to the ultimate fast-food burgers.On Tonight's Episode:Dan Arnold | CEO, Suckle BustersIt’s been a minute, but Dan is back on the show to catch up. We're talking rubs, sauces, seasonings, and seeing what's new in the world of Suckle Busters.Wes Wright | Creator, Cookout NewsWes drops in for his monthly visit to break down the BBQ and grilling industry from a strictly business perspective. We dive into market trends, news, and what's moving the needle.Sam The Cooking Guy | YouTube CreatorThe YouTube legend joins the show to catch up on his latest recipe drops, the grind of content creation, and balancing it all with family.Ali Khan | TV Host & Content CreatorOur favorite new guest returns! We're talking all things beef, the anatomy of a perfect burger, and diving into the fast-food reviews he’s been uploading to social media.All this plus a new "Would You Rather" YouTube Poll Question of the week and results from last week's poll.The BBQ Central Show SponsorsPrimo GrillsFireboardMicallef Cigars – Premium Hand Rolled Cigars