BBQ Nation

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

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

Carey Bringle of Peg Leg Porker spends more time with JT and LeeAnn in Afterhours.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Peg Leg Porker is a family owned and operated restaurant and catering company owned by Carey and Delaniah Bringle. Carey started catering around 10 years ago and opened the restaurant in 2013. Carey spends the hour with JT and LeeAnn.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Dave Raymond of Sweet Baby Rays spends time in afterhours with JT and LeeAnn in this Encore.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Dave Raymond of Sweet Baby Rays spends the hour with JT and LeeAnn in this Encore.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Megan Day from Burnt Finger BBQ spends more time with JT and LeeAnn in Afterhours.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Burnt Finger BBQ. Led by Kansas City BBQ pitmasters Jason Day and Megan Day, are one of the nation's premier competition BBQ teams. Megan spends the hour with JT and LeeAnn.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Will Homer, COO of Painted Hills Natural Beef, spends time in Afterhours with JT while LeeAnn is out on assignmentThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Will Homer, COO of Painted Hills Natural Beef, has a quarterly report for JTThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

John Markus - Emmy and Peabody winning writer, creator/BBQ PITMASTERS, BBQ Hall of Famer, produced playwright, lover of Count Basie, and Jedmaster devotee, joins JT and LeeAnn for more fun in Afterhours.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

John Markus - Emmy and Peabody winning writer, creator/BBQ PITMASTERS, BBQ Hall of Famer, produced playwright, lover of Count Basie, and Jedmaster devotee, joins JT and LeeAnn.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Christie Vanover of Girls Can Grill, spends some time in Afterhours with JT and LeeAnnThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Christie Vanover of Girls Can Grill, chats with JT and LeeAnnThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Richard Fergola - Fergolicious BBQ, joins JT and LeeAnn in this encore afterhours This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

World Champ, teacher, business man, rub creator, family guy, Richard Fergola from Fergolicious BBQ in Kansas City joins JT and LeeAnn in this encore. They discuss Richards history in BBQ Comps, how he got started and where Fergolicious BBQ is going from here.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy