In this lively episode, the hosts explore the evolving landscape of barbecue, the influence of regional styles, the impact of technology on the industry, and the future of barbecue media and gatekeeping. They share personal stories, industry insights, and future plans, making it a must-listen for barbecue enthusiasts and industry insiders alike. key topicsRegional barbecue styles and their global influenceThe role of media and gatekeeping in defining authenticityThe impact of technology and AI on the food industryFuture trends in barbecue shows and content creationCommunity engagement and supporting local food initiatives

This week on This Week in Barbecue, Rasheed Philips and team run through a packed set of stories across barbecue culture and the food business, including Meat Church entering the charcoal chat, Carey “Pegleg Porker” Bringle’s warning about local tax increases hurting small businesses, and Char-Broil’s new dual electric and charcoal grill in the UK. Then the episode turns to the main course: can you afford the menu you serve. Then the team discuss the parting of ways of likely the most viral Barbecue Business of 2025

Brisket prices are climbing, the US cattle herd is at its lowest level in 75 years, and even Texas is talking about “saving barbecue.” In this clip from This Week in Barbecue, Rasheed Philips and the crew break down what rising beef costs mean for pitmasters, restaurants, and the future of the craft, plus why some spots are turning to GoFundMe just to stay open. Then it gets spicy: pellet grills vs offsets, the truth about what “counts” as barbecue, and the brisket rules the internet swears are law, including the wrap-at-165 debate. If you care about barbecue culture, food business realities, and what happens next, tap in, and subscribe for more full episodes and clips.

On this episode of This Week in Barbecue, we explore the future of barbecue through the lenses of wellness, technology, and economics. From Big Moe’s 100-plus pound transformation to new restaurant expansions and the growing concern over BBQ joint closures, this conversation examines what it truly takes to build and sustain a barbecue business in today’s climate.We also dive deep into the impact of AI on food creators, the rise of backyard barbecue culture versus restaurant dining, pellet grill accessibility, and whether barbecue smoke is becoming a neighborhood nuisance. This is an honest, thoughtful discussion about barbecue entrepreneurship, food culture, and the changing economics of smoke.

This week’s episode of This Week in Barbecue went far beyond smoke and fire. We talked about fear in kitchens, rising costs, recognition, and what happens when the people who make our food feel unsafe just showing up to work. This epsiode reflects on identity, labor, and why barbecue still matters as a place of community in a moment that feels anything but communal.

On Episode 121 of This Week in Barbecue, we step into one of the most uncomfortable conversations happening in food right now: authenticity, ownership, and what happens when technology forgets the people who built the craft.We open with a discussion around Black-owned versus Black-facing companies and why that distinction matters more than ever in barbecue. From there, we revisit the idea of tendernism and how something once rooted in feel, experience, and patience is being flattened into visuals and shortcuts.Then we dig deep into AI-generated food content. What happens when a video looks real, feels real, and performs real, but none of it came from a pit, a cook, or a human hand? Barbecue is not an exact science. Weather shifts. Meat behaves differently. Fire has moods. AI strips out nuance, removes context, and leaves people blaming recipes instead of learning the craft.We ask the hard questions. Should AI be required to credit creators? Are recipes instructions or are they art? Is paywall barbecue the future, and what does that do to a culture built on sharing? Are we mad at AI, or are we mad that the system forgot who actually did the work?This episode is about more than technology. It is about community versus consumption, stories versus transactions, and what it means to protect a craft that has always lived around fire and people, not screens and prompts.

This week on the podcast, Rasheed dives into the shifting realities of modern barbecue. From Traeger’s quiet hiring push and Smokeslam 2026 being put on pause, to the heated conversation around Tendernism, Keith Lee, and tipping culture after a visit to Destination Smokehouse, the episode explores how attention, money, and integrity collide in today’s food world.The conversation also highlights the return of the legendary Shed Showdown and a growing concern for bloggers and recipe developers facing AI-driven content theft. It is an honest look at barbecue, entrepreneurship, and what it takes to protect craft and culture when everything feels in flux.

This Week in Barbecue, Season 8 Episode 17, Rasheed Philips and Bryan Hull close out 2025 with an unfiltered talk about the state of BBQ. From canceled collaborations to Traeger’s meltdown, from the rise of “tenderism” to the future of open-fire cooking, the duo tackles what barbecue needs to let go of and what deserves to rise in 2026.Topics Covered: The MOVE challenge and the BBQ fitness wave Why “tenderism” might be marketing gone wrong, Traeger lawsuits, tech burnout, and dropping stock prices. The Campbell’s Soup controversy, Nostalgia, food quality, and the illusion of flavorThe cuts, cooks, and community BBQ needs next This Week in Barbecue is the podcast for those who love the culture, craft, and chaos of the pit. Subscribe for weekly episodes, hot takes, and everything barbecue

In today’s episode, Rasheed and Bryan sit down with the newest member of the misfitsss barbecue crew Tyler, a professionally trained chef from Canada who’s making the leap into the world of live-fire cooking.Fresh off our first big pop-up residency at RoundTrip Brewery, we break down:• What it’s really like transitioning from chef life to pitmaster life• The surprising similarities (and real differences) between the two crafts• The wins & mistakes from our first official misfitsss BBQ pop-up• How passion, pressure, and community shape the way we cook• Why “tenderism” has Rasheed fired up again• Behind-the-scenes moments from the RoundTrip event• What we’re improving next time and what worked better than we expectedWhether you’re a chef, pitmaster, backyard griller, or someone who just loves the culture of barbecue, this episode has something for you. It’s honest, funny, and packed with the kind of real-life lessons you only learn standing next to a live fire.Be sure to LIKE, SUBSCRIBE, and drop a comment:What do you think is the biggest difference between a chef and a pitmaster?

Welcome back to This Week in Barbecue, the podcast where we don’t care when you get your ‘cue, as long as it’s not drive-thru.We’re fresh off the Open Fire Meat Up, I’ll give y’all a quick recap and talk about what it was like cooking on Big Javi’s rig, the Fire Coop. We’ve also got an interview dropping soon with Tay from EatBobbys on YouTube, so keep an eye out for that.Now, this week we’re diving into a mix of topics, from meat prices that’ll make you question your life choices, to the never-ending tipping debate, and even a Texas high school barbecue program that’s shaping the next generation of pitmasters.Plus, we’ll break down what skyrocketing food costs mean for your holiday table, from turkey shortages to creative ways to feed the family without going broke.So grab a plate, pour a drink, and let’s talk barbecue, community, and the cost of keeping the fire going.