Drought, high costs, herd reductions, plant closures, and questions over meat grades could shape the next era of barbecue.In this episode, we explore the evolving landscape of barbecue and food culture, the importance of business practices, and the impact of entertainment on traditional food experiences. Our guests share insights on industry challenges, community engagement, and innovative ideas to sustain and grow barbecue businesses.

In this episode, we explore the latest trends in thrifting, the impact of shrinkflation, innovative and questionable DIY cooking methods, and recent regulatory changes affecting barbecue events. Join us for hot takes, real stories, and insights into the challenges and ingenuity within the barbecue community. In this episode, we explore the cultural nuances of barbecue around the world, the importance of environment and circumstances in shaping culinary traditions, and the dedication required to achieve excellence in barbecue. Join us as we delve into global barbecue practices, innovative techniques, and the passion behind the craft.

In this episode, Rasheed and James discuss the challenges facing the barbecue industry, including restaurant closures, rising costs, and innovative dining concepts like nude dinners and Nitro Hog Barbecue's unique offerings. They also explore the broader implications for the future of barbecue and food entrepreneurship. In this episode, we explore the impact of economic shifts on barbecue and food industry practices, including food shorting, pricing strategies, and supporting local businesses. We also touch on social media's role in exposing unfair practices and the importance of loyalty versus return customers.

This week on This Week in Barbecue, Rasheed Philips and James Welch are back with barbecue news, hot takes, and listener questions that cover everything from streaming deals to event red flags.The episode starts with National Watermelon Day before moving into Netflix picking up barbecue content from Tastemade, including Backyard Barbecue Hero and Barbecue Smokeout. James recaps his trip to Bark Barbecue in Brooklyn, where pitmaster Ruben Santana is serving Central Texas-style barbecue through a Dominican lens with brisket, beef ribs, sausage, rice, cornbread, mac and cheese, and a smooth restaurant operation.Rasheed and James also break down the Black Smoke Invitational situation, what pitmasters should ask before joining an event, a 12,000-pound Canadian bacon recall, Travel and Leisure’s barbecue capital rankings, Austin vs. Lockhart vs. Kansas City, and why barbecue legacy matters more than a title. The episode wraps with listener questions about AI-generated food content, whether food creators need certification, safe Cambro temperatures at pop-ups, and catering pricing basics, including contracts, retainers, and portion control.Listen now for barbecue news, restaurant insight, creator culture, event lessons, food safety, and honest conversation from the world behind the smoke.

This week on This Week in Barbecue, Rasheed Philips and James Welch are back with hot news, hotter takes, and a full plate of barbecue business, food safety, and culture.The episode starts with National Moon Day, then moves quickly into the Taco Bell and Taylor Farms lettuce outbreak, why Rasheed is washing every green himself, and the internet’s reaction to seeing beef priced at $24.99 per pound. The guys also talk about rising food costs, buying whole animals, GLP-1 medications, protein snacks, and why everything from Doritos to coffee is suddenly chasing the protein wave.From there, they get into Miller Smokehouse receiving a $50,000 grant after fire damage, the OC Smoke Show, Food Network’s Pitmasters, cooking at elevation, and whether H-E-B’s True Texas Barbecue or Buc-ee’s brisket sandwiches count as real barbecue. The episode wraps with a look at Zavala’s running 30 straight days during the World Cup, what it says about leadership, and how barbecue businesses can take advantage when the world shows up hungry.Listen now for barbecue news, restaurant insight, food culture, event talk, and the kind of honest conversation that keeps the smoke moving.

In this episode of This Week in Barbecue, Rasheed Philips and James Welch cover a wild mix of barbecue news, culture, business, and food-world questions. The show starts with National Mac and Cheese Day and National Nude Day before Rasheed recaps cooking live fire at Windy City Smokeout in Chicago, including jerk chicken, bourbon jerk lamb chops, outside skirt steak with jerk chimichurri, and a memorable meal with Blake at Monteverde.The episode closes with a deeper conversation on authenticity in barbecue. Is culturally driven barbecue really a “third wave,” or is this the Sazón Era? Rasheed and James discuss Egyptian, Thai, Chinese, Dominican, Puerto Rican, Jamaican, Czech, German, and Southern influences, and why the barbecue platter may be one of the most culturally diverse dishes in America.

Join us as we celebrate National Social Media Day and explore its impact on the barbecue community, from building connections to market opportunities. We also dive into current industry news, health tips for Pitmasters, and hot takes on grilling essentials. Bryan also opens up about a tough month of health issues, dehydration, lack of sleep, and the reality of pushing too hard in the barbecue business.

This week’s episode looks at barbecue in motion: Ribby’s temporarily closing in Fort Worth, Broad Street Barbecue making a smart early move during World Cup traffic in Atlanta, Rodney Scott’s name being protected from lazy “comeback” narratives, and the business lessons behind how events and brands treat the talent they rely on. We also get into Missfits’ to-go strategy, the debate over limiting special menu items, the new wave of barbecue shows, and why TV, social clips, cookbooks, and self-produced series are changing who gets to tell barbecue’s story.

A clean Five Guys bag might be one of the clearest signs of where the food economy is headed. In this week’s conversation, we get into spoiled meat, grocery packages coming in underweight, and why independent barbecue restaurants get punished for the same price increases customers accept from major corporations. We also break down how one YouTube feature created an overnight rush for Misfits Barbecue, why a viral moment does not instantly create more smoker capacity, and how preorders, shoulder clod, burgers, skewers, and smarter menu planning may help barbecue businesses survive the rising cost of brisket.

We started this episode arguing about bathroom etiquette and ended up exactly where we needed to be: who gets credit in food culture, how private equity “steps on” the products you love, why scams and AI deepfakes are making trust expensive, and why small businesses get attacked for price increases while corporations get praised for layoffs. Then I break down why I pulled out of the Rocky Mountain Barbecue Classic after deposit issues, why unqualified voices keep getting platformed in barbecue commentary, whether Ozempic and GLP-1s are impacting restaurant traffic, and why shrinkflation has people shopping with their own scales.