BBQ Nation

This podcast episode presents a compelling discourse centered on the culinary arts, particularly focusing on the intricate world of barbecue. Our esteemed guest, Megan, shares her aspirations of cooking and dining with historical icons, exemplifying the boldness of figures such as Amelia Earhart. The conversation further delves into the nuances of barbecue competitions, where Megan articulates her vision for enhancing the judging process through random table assignments to mitigate biases. Additionally, we explore the personal journey of our guest, who reflects on the challenges faced in mastering the brisket flat, a culinary endeavor that continues to present difficulties. Ultimately, this episode serves as a profound examination of culinary passion, personal growth, and the enduring allure of barbecue culture.Links referenced in this episode:BurntFingerbbqBurntFingerMeganCompanies mentioned in this episode: Painted Hills Natural Beef Burnt Finger BBQ Bronson's Home Shopping Network QVC HSN This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Megan Day, a prominent figure in the barbecue competition realm, joins us to elucidate her journey with Burnt Fingers Barbecue, a name inspired by the fervent passion for barbecue that often results in literal burns as eager guests attempt to procure the first taste. From the inception of their culinary venture, Megan and her husband Jason have experienced meteoric success, highlighted by their notable achievements at prestigious events such as the American Royal and Memphis in May. Throughout our discourse, we delve into the intricacies of competitive barbecue, exploring the evolving taste preferences of judges and the significance of high-quality ingredients in achieving victory. Megan's insights into the camaraderie found within the barbecue community further illuminate the profound personal connections forged through this culinary pursuit. Ultimately, this episode serves as an inspiring testament to the transformative power of barbecue, not merely as a culinary art but as a means of fostering community and familial bonds.Links referenced in this episode:heritagesteel.usoregondungeness.orgburntfingerbbq.compaintedhillsbeef.compigpowder.comCompanies mentioned in this episode: Painterdale's Natural Beef Oregon Dungeness Crab Commission Burnt Fingers Barbecue Heritage Steel Painted Hills Natural Beef Pig Powder Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

This podcast episode delves into the culinary philosophies and experiences of our esteemed guest, Michelle Wallace. Central to our discussion is the exploration of her innovative approach to integrating diverse culinary influences, particularly as she reflects on her aspirations to impress the legendary chef Leah Chase with her unique take on fried chicken and gumbo. Throughout the conversation, we engage in a series of thought-provoking inquiries, including the challenges of culinary experimentation, the balance between success and failure in dish creation, and the humorous yet poignant reflections on personal growth within the culinary landscape. As we traverse through various topics, including the peculiarities of barbecue etiquette and the significance of cultural culinary exchanges, Michelle's insights illuminate the dynamic interplay between tradition and innovation in modern cooking. We conclude this enriching dialogue with heartfelt acknowledgments of the inspirations that drive us in our culinary journeys, reinforcing our commitment to excellence in the art of barbecue.Links referenced in this episode:paintedhillsnaturalbeef.comdakinbop.comCompanies mentioned in this episode: Painted Hills Natural Beef Dakin Bop Popeyes This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

This podcast episode features an engaging dialogue with Michelle Wallace, a prominent figure in the barbecue community and a media personality. Central to our discussion is the significance of both formal culinary training and practical experience in the barbecue industry, highlighting the necessity of understanding business operations in conjunction with culinary skills. Michelle shares her personal journey, illustrating how she transitioned from traditional restaurant roles to becoming a celebrated pitmaster, as well as her innovative approach to barbecuing. We explore the challenges and joys of maintaining consistency in food preparation and the importance of community support in one’s culinary endeavors. Join us as we delve into the nuances of barbecue culture, competition experiences, and the evolution of culinary artistry through the lens of our esteemed guest.Links referenced in this episode:heritagesteel.usoregondungeness.orgbarbecuenationjt.compaintedhillsbeef.compigpowder.comchefmichellewallace.comCompanies mentioned in this episode: Houston's Heritage Steel Painted Hills Pig Powder Ton Charcoal This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Join us for a lively conversation with Rich Fragola from Burgerlicious Barbecue as he dives into the world of competitive barbecuing. Rich shares his insights on the evolving barbecue scene, including the hottest new tools like the brisket caddy that has gained popularity among competitors. The discussion takes a humorous turn as Rich recounts his experiences in the kitchen, including cooking for barbecue legends and even a memorable mishap involving a missed turn-in at a competition. With a blend of personal anecdotes and industry wisdom, Rich emphasizes the importance of community in barbecue and the joy of bringing people together through food. Tune in for tips, laughs, and a look at what it takes to succeed in the competitive barbecue circuit.Companies mentioned in this episode: Painted Hills Natural Beef Burgerlicious Barbecue This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Richard Fergola from Fergalicious Barbecue shares his journey from a high school wrestling coach to a successful competitor in the world of barbecue. He emphasizes the importance of preparation and consistency, highlighting how meticulous planning and execution can lead to success in competitions like the American Royal. Throughout the conversation, Richard discusses his unique approach to trimming meats for competitions, focusing on uniformity and presentation to impress judges. He also describes his commitment to using quality ingredients, including aged pecan wood and high-quality meats, which contribute to his award-winning results. With insights into his upcoming barbecue classes and new partnerships, Richard's passion for barbecue shines through as he prepares for more competitions ahead.Links referenced in this episode:obr.orgpaintedhillsbeef.comgunterwilhelm.comfergaliciousbbq.comoregondungeness.orgheritagesteel.usmbbqa.orgbarbecuenews.comCompanies mentioned in this episode: Painted Hills Natural Beef Fergolicious Barbecue Sugarfire Snake River Farms Green Mountain Grills Old World Spices Proud Souls Barbecue This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Join JT, Leanne Whippen, and Chef Stephen for a lively discussion on the nuances of barbecue, including the impact of weather on grilling techniques and the importance of not burning your food. Leanne shares her journey of expanding her barbecue skills, including her recent venture into smoking prime rib. The trio also delves into personal anecdotes, such as Leanne's past as a stand-up comedian and the supportive role of her husband in her culinary adventures. JT recounts a humorous catering experience that highlights the joys of cooking for others. As they wrap up, they emphasize the excitement of the upcoming barbecue season and encourage listeners to get out and enjoy cooking good food.Companies mentioned in this episode: Painted Hills Natural Beef This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

This podcast episode features a lively discussion between JT, Chef Stef, and Leanne Whippen, focusing on the evolving landscape of barbecue and the importance of creativity in cooking. Chef Stef shares her journey of healing and how it led her to refine her digital presence and enhance her cooking skills, particularly in meal prep and recipe creation. The conversation touches on the significance of using social media for sharing innovative cooking ideas and the balance between technique and flavor. Leanne offers insights into her culinary inspirations and the techniques that drive her creativity, emphasizing the role of spices and fresh ingredients. As the episode wraps up, they explore how modern technology in grilling and smoking is reshaping the barbecue experience while still honoring traditional methods.Links referenced in this episode:oregondungeness.orgpaintedhillsbeef.comheritagesteel.uspigpowder.comicancookthat.comCompanies mentioned in this episode: Oregon Dungeness Crab Commission Painted Hills Natural Beef I Can Cook That Pit Boss Camp Chef Heritage Steel This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Kel Phelps joins JT and Leanne on Barbecue Nation to discuss the upcoming NBBQA conference at The Shed in Mississippi, taking place from January 15th to 18th. The event promises to bring together barbecue enthusiasts and professionals for a weekend filled with competitions, networking, and learning opportunities. Kel shares insights on the changing landscape of the barbecue industry, emphasizing the importance of adapting to new trends and the challenges faced by smaller restaurants in a competitive market. The conversation also touches on the significance of incorporating live fire cooking experiences into events to enhance attendee engagement. As the discussion unfolds, they highlight the need for continuous learning and collaboration in the barbecue community to navigate current economic challenges and to foster a vibrant culinary culture.Links referenced in this episode:oregondungeness.orgpigpowder.compaintedhillsbeef.comheritagesteel.usCompanies mentioned in this episode: Barbecue News NBBQA Krispy Kreme Painted Hills Natural Beef Heritage Steel BNB Charcoal Peg Leg Porker This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Join us for an engaging conversation with Brett Galloway, co-founder of the State Cook Off Association (SCA), as we dive into the exciting world of steak cooking competitions. Brett shares insights on why he and his partner, Ken Phillips, established the SCA, highlighting the need for standardized rules in the competitive cooking scene. With a focus on inclusivity, the SCA encourages backyard cooks to participate by providing ribeyes and allowing them to cook using any method they choose, whether it’s on a gas grill, charcoal, or even sous vide. We also discuss the upcoming event at the Shed in Ocean Springs, Mississippi, which aligns with the National Barbecue and Grilling Association (NBBQA) convention, promising to be one of the biggest steak cook-offs of the year. Tune in to learn more about how the SCA fosters camaraderie among cooks and creates a welcoming atmosphere for both seasoned competitors and newcomers alike.Links referenced in this episode:steakcookoffs.comCompanies mentioned in this episode: NBBQA SCA Whalen Willie Seasonings Shed This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Join JT and Leanne in this engaging episode of Barbecue Nation After Hours as they dive into the world of barbecue with culinary expert Jess Pryles. The conversation kicks off with a lighthearted discussion about travel experiences and the challenges of long-haul flights, setting a relaxed tone for the show. Jess shares her thoughts on the success and failure ratio in creating dishes and reflects on the influence of fictional characters in cooking inspiration. The trio explores the evolving landscape of food shows on television and how they can better educate audiences on barbecue techniques. With plenty of laughs and insightful commentary, this episode promises to be a treat for food lovers and barbecue enthusiasts alike.Companies mentioned in this episode: Painted Hills Natural Beef This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Join JT and Leanne as they welcome Jess Priles, the dynamic personality behind Hardcore Carnivore, back to the show after a long hiatus. Jess shares exciting news about her upcoming show, "Hardcore Carnivore," set to premiere on the Outdoor Channel, where she dives into the world of hunting, cooking, and meat science. Throughout the conversation, they explore Jess's journey, her experiences filming in diverse locations, and her passion for live-fire cooking. With a focus on the importance of flavor and personal preferences in meat preparation, Jess emphasizes her unique technique of "just keep flipping" to achieve that perfect sear. The trio also discusses the evolving landscape of food content creation and how authenticity and quality are essential for success in a saturated market.Links referenced in this episode:oregondungeness.orgpaintedhillsbeef.comheritagesteel.usThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Join JT and Leanne in this engaging episode of Barbecue Nation as they welcome Ercole Chila from Uncle Pig's Barbecue in New Jersey, who shares his insights on the competitive barbecue scene. The trio dives into thought-provoking questions, exploring who they'd choose to cook for among historical figures and the challenges they've faced in mastering difficult dishes. Leanne recounts her experience with an exceptionally lean brisket that left her team finishing lower than expected at a competition. The conversation takes a humorous turn as they discuss the nuances of barbecue judging, emphasizing the need for accountability and transparency in scoring. With a blend of personal anecdotes and industry insights, this episode offers a delicious mix of barbecue banter and heartfelt moments, leaving listeners with a deeper appreciation for the art of grilling and the bonds it creates.Companies mentioned in this episode: Painted Hills Natural Beef Uncle Pig's Barbecue This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Ercole Killa, the grand champion from Uncle Pig's Barbecue, joins JT and Leanne Whippen to share insights from his recent win at the prestigious Jack Daniel's World Championship Invitational Barbecue. The discussion dives into Ercole's journey in competitive barbecue, starting from his humble beginnings and evolving into a formidable competitor. He emphasizes the importance of persistence and adaptability, highlighting how each competition teaches valuable lessons that shape future successes. The trio also explores the nuances of barbecue judging, including the varying preferences of judges and the significance of presentation. Through their engaging conversation, they celebrate the camaraderie within the barbecue community and reflect on the personal stories that add depth to the competition experience.Links referenced in this episode:paintedhillsbeef.compigpowder.comoregondungeness.orgheritagesteel.usCompanies mentioned in this episode: Painted Hills Natural Beef Heritage Steel Hammerstahl American Royal Jack Daniels This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Join JT, Leanne, and Meathead for a festive Christmas special filled with fun trivia and holiday-themed questions. The trio dives into a variety of topics, from the number of gifts in the classic carol "The 12 Days of Christmas" to the origins of beloved holiday traditions like eggnog and the Christmas tree. Throughout the conversation, they share amusing anecdotes and insights, all while engaging in light-hearted banter. As they tackle questions about Christmas songs and movie characters, listeners can enjoy a mix of laughter and learning. Wrap up the holiday spirit with their wishes for health and happiness, making this episode a delightful addition to your festive celebrations.Companies mentioned in this episode: Painted Hills Natural Beef Coca Cola This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

This festive episode of Barbecue Nation features host JT, along with co-host Leanne Whippen and special guest Meathead from AmazingRibs.com. The focus is on preparing a delicious prime rib for the holiday season, with valuable cooking tips and techniques shared throughout the discussion. The trio dives into the intricacies of cooking methods, emphasizing the benefits of lower temperature cooking to achieve a perfect medium-rare result while avoiding the dreaded "rainbow effect" in meat. They also touch on holiday traditions, including dishes associated with Hanukkah, such as pot roast and latkes. With engaging anecdotes and humor, JT, Leanne, and Meathead create a warm and inviting atmosphere, ideal for anyone looking to enhance their holiday cooking experience.Takeaways: When preparing a prime rib, cooking it at lower temperatures prevents overcooking the outside. Meathead suggests searing the rib roast after cooking it sous vide for optimal flavor. The spinalis muscle of the rib roast is often the most flavorful part of the meat. Bringing meat to room temperature before cooking can help achieve more even cooking. Using a potato ricer can efficiently remove moisture from shredded potatoes for latkes. Experimenting with different rubs on prime rib can enhance the overall flavor profile. Links referenced in this episode:oregondungeness.orgamazingribs.compigpowder.compaintedhillsbeef.comheritagesteel.usCompanies mentioned in this episode: AmazingRibs.com Oregon Dungeness Crab Commission Painted Hills Natural Beef Winn Dixie Heritage Steel Hammer Stahl This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Join JT and LeeAnne as they dive into a festive after-hours edition of Barbecue Nation, featuring special guest Graham Kerr, the former Galloping Gourmet. The conversation kicks off with a light-hearted quiz about British Christmas trivia, highlighting the origins of sending Christmas cards, which was popularized by Queen Victoria and her husband Albert. As they reminisce about holiday traditions, they touch on the decline of sending Christmas cards and share personal anecdotes about their own experiences. Graham shares a charming story about his unique Christmas card that celebrates the season's spirit, while JT reflects on a recent trip that revealed the generational gaps in music tastes. The episode wraps up with warm wishes for the holiday season, encouraging listeners to get into the Christmas spirit and enjoy time with loved ones.Companies mentioned in this episode: Painted Hills Natural Beef This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Graham Kerr, The Galloping Gourmet, joins Jeff and LeeAnn for another great Christmas Show.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Brad Polachek spends more time with JT and LeeAnn in AfterhoursThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Brad Polachek, Red Beard Seasonings joins JT and LeeAnnThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Join JT and Leanne for a lively After Hours conversation with Christie Van from Girl Can Grill, where they discuss the ins and outs of barbecue, from competition tips to personal cooking stories. Christie shares her impressive success-to-failure ratio in recipe creation, revealing that most of her dishes turn out well with just a few tweaks needed. The trio dives into fun hypotheticals, like who Christie would cook for if she could dine with any historical figure, and what her decree would be as the supreme ruler of barbecue—calling for more flavor variety in competitions. They also reflect on personal experiences, including Christie's memorable first attempt at grilling, which resulted in beautifully charred yet raw chicken. With a focus on kindness and positivity, Christie leaves listeners with a heartfelt message to always smile and be kind.Links referenced in this episode:girlscongrill.comCompanies mentioned in this episode: Painted Hills Natural Beef Girl Can Grill This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

JT and LeeAnn spend time with Christie Vanover of Girls Can Grill in this EncoreThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Join JT and Leanne in this special Thanksgiving-themed After Hours edition of Barbecue Nation, where they dive into a fun-filled trivia session packed with fascinating statistics and quirky facts related to the holiday. The duo, along with Meathead Goldwyn from AmazingRibs.com, tackle questions about Thanksgiving traditions, the Macy's Parade, and popular side dishes, revealing surprising insights along the way. From the least favorite Thanksgiving side dishes to the history of the first Thanksgiving feast, listeners are treated to a blend of nostalgia and humor. They also discuss personal anecdotes, including memorable Thanksgiving experiences and favorite recipes, all while keeping the atmosphere light and engaging. As the conversation unfolds, the trio emphasizes the importance of family, food, and the joy of sharing the holiday with loved ones.Links referenced in this episode:amazingribs.compigpowder.comCompanies mentioned in this episode: Painted Hills Natural Beef AmazingRibs.com Butterball Sam's Club Gimbals Morton This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Thanksgiving can be a challenging holiday for many, especially when it comes to cooking the perfect turkey. In this episode of Barbecue Nation, hosts Jeff and JT are joined by hall of famers Leanne Whippen and Meathead Goldwyn, who share invaluable tips to help listeners navigate their Thanksgiving feasts without making common mistakes. They discuss the importance of proper timing, the benefits of dry brining, and the art of seasoning to ensure a moist and flavorful turkey. The conversation also touches on creative ideas for stuffing and gravy, emphasizing the joy of gathering around a shared meal. Tune in for expert insights that will elevate your holiday cooking and make your Thanksgiving dinner a memorable occasion.Thanksgiving often presents a unique culinary challenge, and the experts on Barbecue Nation are here to share their tips and insights for a successful holiday feast. With hosts Jeff and JT alongside culinary luminaries Leanne Whippen and Meathead Goldwyn, the conversation dives deep into the intricacies of preparing the perfect Thanksgiving turkey. The episode emphasizes the importance of timing, preparation, and technique, which are critical to navigating the complexities of Thanksgiving cooking. Leanne highlights the need for advance preparation, suggesting that side dishes can be made ahead of time and reheated, alleviating some of the holiday stress. The panel discusses dry brining and how salting the turkey in advance can significantly enhance its moisture retention and flavor, making the turkey not only juicy but also the star of the show. Meathead advocates for simple yet effective cooking methods that ensure the turkey is cooked to perfection without the pitfalls of common Thanksgiving mistakes. He shares his philosophy on dry brining, emphasizing that salt is the key to flavor enhancement, while Jeff adds his perspective on the significance of managing oven space and timing. The episode showcases a wealth of knowledge, from spatchcocking techniques to creative stuffing options, providing listeners with practical advice to elevate their Thanksgiving meal. The experts also touch on the emotional significance of Thanksgiving, highlighting how it serves as a unifying holiday centered around food—a time for family, gratitude, and shared experiences. Listeners are treated to a wealth of recipes and cooking strategies, including the importance of ensuring all ingredients are prepped and ready to go, allowing for a smoother cooking experience. The episode culminates in a celebration of food and community, reminding everyone that Thanksgiving is not just about the meal but also about the connections and memories created around the dinner table. This discussion is a must-listen for anyone looking to refine their Thanksgiving cooking skills and ensure their holiday is filled with delicious food and joyful gatherings.Takeaways: Thanksgiving can be challenging due to cooking for larger groups and timing dishes correctly. Dry brining turkey with salt ahead of time enhances moisture retention and flavor. Instead of cooking stuffing inside the turkey, consider making stuffing muffins for better texture. Using a pan underneath the turkey to catch drippings can create a flavorful gravy. Cooking turkey in pieces ensures optimal cooking temperatures and juiciness for each part. Thanksgiving is a unique holiday centered around food and togetherness, transcending divisions. Links referenced in this episode:amazingribs.comoregondungeness.orgpaintedhillsbeef.comheritagesteel.usCompanies mentioned in this episode: AmazingRibs.com Heritage Steel Painted Hills Oregon Dungeness Crab Commission Pig Powder This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Join JT and Leanne in this engaging episode of Barbecue Nation After Hours as they delve into the world of barbecue and food television with the legendary John Marcus. The conversation kicks off with Leanne declaring that all barbecue should be cooked over wood, emphasizing the respect it deserves. They explore the challenges of food shows on television, with Leanne expressing her desire to cancel all of them due to their lack of originality. Throughout the episode, humorous anecdotes and personal stories emerge, including a nostalgic look back at childhood pranks and the pressures of working on popular shows like The Cosby Show. As they wrap up, they discuss favorite meals, with Leanne revealing her ideal last meal on death row, highlighting her love for short ribs and cheesecake.Barbecue Nation welcomes the legendary John Marcus for a lively After Hours discussion that dives deep into the world of barbecue and the culinary arts. The episode kicks off with a light-hearted exchange among JT, Leanne, and John, where they explore the freedoms of expression in this special format. The conversation quickly heats up as they tackle the significance of cooking barbecue over wood, with Leanne passionately advocating for this method as a vital part of maintaining the integrity and respect for barbecue. John joins in, adding his thoughts on the evolution of food shows and how he would radically change television cooking programs, asserting that many of them lack originality and quality. This segment transitions into a reflection on the changing landscape of culinary entertainment, where the trio critiques the homogenization of food shows and the importance of authenticity in food representation.Throughout the episode, the personal anecdotes and witty banter create an engaging atmosphere, allowing listeners to feel like they are part of an intimate gathering. John shares stories from his illustrious career, including his time on The Cosby Show, highlighting the challenges of maintaining high standards in a demanding environment. The discussion touches on the art of storytelling through food and how it resonates with audiences, underlining the emotional connections people have with their meals. As the conversation flows, the group delves into the nostalgic elements of their culinary experiences, including a humorous exchange about the first times they got in trouble as kids, revealing their playful sides and the joy of culinary mischief.The episode culminates in humorous reflections on personal preferences, from favorite movies to what their last meals would be on death row, with Leanne choosing her signature beef short ribs paired with mashed potatoes, while also hinting at her delicious vanilla wafer cheesecake for dessert. The camaraderie among the hosts shines through, offering listeners a mix of laughter, wisdom, and genuine passion for the culinary arts. The episode leaves audiences with memorable quotes and insights, encouraging everyone to embrace their love of food while maintaining a sense of humor about the intricacies of life and cooking.Takeaways: John Marcus expresses that all barbecue should be cooked over wood for authenticity. Leanne reflects on how she misses the ignorance of her 20s and its carefree nature. The conversation touches on the challenges of writing for a popular television show. Leanne would choose to cook for Sigmund Freud and discuss the meaning of food. The hosts humorously discuss the concept of 'baconing' in relation to underwear. John Marcus shares his experience with the demanding nature of working on The Cosby Show. Companies mentioned in this episode: Painted Hills Natural Beef Golf News Network Roku Amazon Apple Hulu YouTube TV Taco Bell This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

John Marcus, an Emmy-winning writer and director, joins the hosts of Barbecue Nation to share his fascinating journey through the world of barbecue, including his creation of the iconic show Barbecue Pitmasters. He discusses his deep-rooted passion for low and slow cooking, which began unexpectedly during a writing session with Al Franken. The conversation touches on the evolution of barbecue culture, the importance of community in cooking, and the challenges faced in bringing authentic barbecue to television. With engaging anecdotes and insights into the barbecue scene, Marcus highlights the joy of serving home-cooked meals to troops during his time in Kuwait, emphasizing the emotional connection that food creates. The episode showcases Marcus's love for barbecue and the profound experiences it has brought into his life.Links referenced in this episode:oregondungeness.orgheritagesteel.uspigpowder.compaintedhillsbeef.comThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Will Homer, COO of Painted Hills Natural Beef, chats with LeeAnn and JT about beef and the economyThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Lee Ann, Ray Lampe and Kell Phelps join JT for more in afterhours of the Storm ShowThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Lee Ann, Ray Lampe and Kell Phelps join JT for a Storm Show, reflecting on the two hurricanes that hit the South and Florida of the United States.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Byron Chism, Bad Byron’s Butt Rub, joins JT and LeeAnn in this Afterhours EncoreThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Byron Chism, Bad Byron’s Butt Rub, joins JT and LeeAnn in this encoreThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Matt Moore, Author of the new book, "Butcher on the Block", continues his chat with JT and LeeAnn in this Afterhours Encore.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Matt Moore, BBQ Author, joins JT and LeeAnn for an encore performance.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

An update from JT about this weeks showThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Chef Ray Sheehan joins JT for Afterhours in this encoreThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Chef Ray Sheehan joins JT in this encoreThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

A Special Message from JT about this weeks showThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Clint Cantwell, AmazingRibs.com President And BBQ Personality joins JT and LeeAnn in AfterhoursThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Clint Cantwell, AmazingRibs.com President And BBQ Personality joins JT and LeeAnnThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Paul Holden - Willingham’s BBQ Pitmaster, joins JT in this Afterhours EncoreThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Paul Holden - Willingham’s BBQ Pitmaster,,,,Willingham’s®, a BBQ products company and world championship competition team celebrating 40 years of excellence. He Joins JT and LeeAnn for an informative hour in this EncoreThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Dirty Dick (Richard Westhaver) Dirty Dicks Hot Sauces, joins JT and LeeAnn in AfterhoursThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Dirty Dick (Richard Westhaver) Dirty Dicks Hot Sauces, joins JT and LeeAnnThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Tina Cannon, Celebrity Chef, join JT and LeeAnn in Afterhours EncoreThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Tina Cannon, Celebrity Chef, join JT and LeeAnn in this EncoreThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Amy Mills of 17th Street Barbecue joins JT and LeeAnn in Afterhours...This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Amy Mills of 17th Street Barbecue joins JT and LeeAnn for the hour..This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Jess Pryles, The Hardcore Carnivore, chats with Jeff and LeeAnn in Afterhours.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Jess Pryles, The Hardcore Carnivore, chats with Jeff and LeeAnn for the hourThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Meathead from AmazingRibs.com joins JT and LeAnn for more in-depth fun of the Labor Day BBQ SpecialThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy