Wise Guys Barbecue Podcast

Competition barbeque season is here, and on this episode of Wise Guys BBQ, we sit down with Bill from Smoking Hoggz and Bob Baumann of Big Bobby’s Q to talk all things competition BBQ. From early contests in Lakeland, Florida and Urbana, to chasing World Barbecue Cup qualifiers, Bill breaks down what it takes to plan a full season on the road. We also get into Bill’s KCBS Barbecue Hall of Fame honor, what his competition BBQ classes are really like, how he handles problems during a cook, and the story behind his BBQ books. On top of that, Bill shares what’s going on with his BBQ business, including his award-winning rub and what it means to win Best Rub on the Planet through the American Royal. If you love competition barbeque, BBQ contests, KCBS, BBQ teams, rubs, sauces, and behind-the-scenes barbecue strategy, this episode is packed with insight. #BBQ #Barbeque #CompetitionBBQ #KCBS #SmokinHoggz #bbqpodcast #pitmaster

This week on the Wise Guys BBQ Podcast, Rich Yang — better known as Da BBQ Ninja — doesn’t just talk BBQ… he brings it to the table. Rich pulls up with a full spread and feeds the team his signature barbeque, giving the guys a firsthand taste of what makes his flavor profile stand out. From competition-style ribs to smoked rib tips, Asian sausage with lemongrass pork, and a loaded smoked baked potato with pulled pork, this episode is packed with real reactions and real flavor. Between bites, Rich breaks down how The BBQ Ninja brand came to life, how he builds his flavor layers—from a touch of sweetness up front to savory depth and a little heat on the finish—and what separates competition BBQ from cooking for a crowd. The conversation also dives into the grind of the competition circuit, cooking methods like hot and fast vs low and slow, and why Rich may be shifting focus toward getting his food in front of more people this year. If you’re into BBQ, pitmaster stories, and seeing how great food actually tastes when it hits the table… this one delivers. #BBQPodcast #CompetitionBBQ #WiseGuysBBQ #Barbeque #BBQRibs #Pitmaster #SmokedMeat #FoodPodcast #BBQLife #foodvlog

This week on the Wise Guys BBQ Podcast, Vin and Chip map out the next big BBQ road trips for the Wise Guys crew. First up is Portland, Maine, where the team is getting ready to check out a creative barbecue spot blending traditional smoke with bold Southwestern and Mexican-inspired flavors. Then it’s time for the main event: a full Dallas-Fort Worth Texas BBQ tour packed with legendary stops, long lines, sellout joints, and some of the most talked-about barbecue in the country. In this episode, the guys break down their upcoming Destination Q plans, talk through the restaurants on their radar, and share why this Texas run has been years in the making. From Texas Top 50 barbecue spots to old-school neighborhood joints and competition-rooted pitmasters, this episode is all about the anticipation, strategy, and excitement behind chasing great barbeque. If you love Texas barbecue, BBQ travel, brisket, ribs, barbecue culture, and destination food adventures, this episode gives you a behind-the-scenes look at where Wise Guys BBQ is headed next and what the team is hoping to find along the way. Expect talk about: Dallas-Fort Worth BBQ, Portland Maine BBQ, Destination Q, Texas barbecue restaurants, brisket, ribs, barbecue road trips, competition BBQ, and upcoming Wise Guys BBQ adventures. #BBQPodcast #TexasBBQ #DestinationQ #WiseGuysBBQ #Barbeque #Brisket #BBQRoadTrip #FoodPodcast #DallasBBQ #FortWorthBBQ

Spring is finally here, and that means one thing: it’s Tony season. In this week’s Wise Guys BBQ Podcast, Chip and Vin sit down with Tony Two Smokes to talk spring cook plans, thick-cut steaks, reverse searing, and what’s coming next once the grills are back in action. The crew also gets into live-fire cooking, Santa Maria grills, and why hands-on fire management brings a whole different energy to the cook. But this episode doesn’t stop at BBQ. The conversation also dives into old-school Italian food traditions, including cured meats, family cooking culture, Saint Joseph’s Day, and the desserts and memories that come with it. If you like BBQ, live-fire cooking, food traditions, and the kind of conversations that happen when good food brings people together, this episode is for you. In this episode: Tony Two Smokes’ plans for grilling season Reverse-seared steaks and spring cook ideas Santa Maria grill and live-fire cooking talk Old-school cured meat traditions Saint Joseph’s Day food, family, and zeppoles Like, subscribe, and ring the bell for more Wise Guys BBQ Podcast episodes, recipes, shorts, and BBQ talk. #bbqpodcast #bbq #spring #steak #bbqlife

This week on the Wise Guys BBQ Podcast, Vin and Chip celebrate St. Patrick’s Day with a fun conversation about corned beef, Irish traditions, and what makes this holiday such a big food day. The guys talk about Tommy’s recent corned beef cooks — including the brine, boiled dinner, and corned beef hash — and why corned beef has become such a St. Patrick’s Day staple. Along the way they dive into Irish sayings, Guinness, and some of the traditions that make the holiday so much fun. They also share some big news for Wise Guys BBQ — the launch of the Wise Guys BBQ competition team. Vin and Chip introduce the members of the team and talk about the events where you’ll be able to find them competing this season. If you enjoy BBQ culture, St. Patrick’s Day food, and competition barbecue talk, this episode is packed with stories, laughs, and a look ahead at what’s coming this year. #WiseGuysBBQ #StPatricksDay #CornedBeef #BBQPodcast #CompetitionBBQ #reaction

This week on the Wise Guys Barbecue podcast, Vin and Bob sit down with Scott McDonald of Sticks and Stones BBQ to continue the discussion around recent conversations involving CBA, NEBS, and the competition BBQ community After last week’s episode with Matt Pereira, we wanted to continue the conversation and hear a different point of view from someone who is out there competing. Scott brings the competitor perspective and talks through what he’s seeing, where some of the frustration is coming from, and why so much of this debate seems to center around fairness, consistency, dummy boxes, Team of the Year points, and how contests are being run. This episode doesn’t just revisit the debate. It adds more context from the cook side of the equation. Scott also makes it clear that for most teams, competition barbeque is still about having fun, building friendships, and cooking great food, even when the politics and controversy start creeping in. If you watched last week’s episode with Matt Pereira, this is the follow-up you need. Two episodes, two perspectives, one conversation that a lot of competition BBQ teams have been talking about. Watch now and decide for yourself. #barbecue #bbqpodcast #competitionbbq #cba #nebs #sticksandstonesbbq #wiseguysbbq #bbqcommunity #bbq

There’s been a lot of debate in the competition barbecue world lately, especially around Team of the Year (TOY) points, qualifiers, and how fairness is enforced when multiple sanctioning bodies are involved. To help clear the smoke, we’re joined by Matt Pereira, a competition organizer with the Championship Barbecue Alliance (CBA), to talk through what’s actually happening behind the scenes at CBA-sanctioned contests and why certain rules and processes exist. We discuss how CBA contests are run, what sanctioning really means, and the role of event representatives in maintaining consistency on site. Matt explains why NEBS launched its anonymous survey, what it’s trying to measure, and why team perception and confidence matter just as much as written rules. A major part of the conversation centers on team counts, qualifiers, and the controversy around so-called “throwdown” or “dummy” boxes. Matt explains why these situations exist, what problems they are meant to solve, and where fairness concerns and optics come into play for competitors chasing TOY points. We also dig into enforcement consistency, including meat inspection practices, the intent behind “cooked on site” requirements, and why interpretation and operational clarity matter more than assumptions about enforcement gaps. Finally, we zoom out to the bigger TOY fairness question: what a level playing field really means when multiple sanctioning bodies feed into a single points race, and how the BBQ community can move forward without fracturing over misunderstandings or incomplete information. This isn’t a debate episode. It’s a clarity episode. If you compete, judge, organize, or closely follow the competition BBQ circuit, this is a conversation worth hearing. #podcast #bbqpodcast #bbqcompetition #bbq #competition #bbqlovers

This week on the podcast, we’re joined by Chris Hatcher of Haches Barbecue, the Grand Champion of the Champions BBQ Alliance World Cookoff and the first competitor to officially qualify for the BBQ World Cup. Chris is an absolute grinder on the competition BBQ circuit, cooking an incredible 35–40 weekends a year. In this episode, he pulls back the curtain on what it really takes to compete — and win — at the highest level of competitive barbecue. 🔥 In this episode, Chris breaks down: 🏆 His Grand Championship cook and competition experience 🥩 Favorite cooks, proteins, and trusted meat sources 📊 Scores, judging feedback, and how he evaluates his results 🧠 How he tweaks and adjusts cooks for different BBQ competitions 🗺️ Where he competes and what separates one contest from another 🎵 The fun story behind his walk-up song 🛠️ Practical tips for competitors looking to tighten their process Whether you’re deep into competition BBQ, chasing a Grand Championship, or just love hearing how elite pitmasters approach their cooks, this is a must-listen conversation with one of the hardest-working competitors in barbecue today. 🔥 Hit play and learn what it takes to earn a spot on the BBQ World Cup stage. #bbqcompetition #bbqpodcast #bbqlovers #grandchampion #pitmaster #interview

Vin and Chip are still licking their wounds after their team’s Super Bowl loss, so they head to the kitchen to cook their way through it. While a pot of soup simmers and grilled cheese sandwiches hit the pan, they talk through the game, the big moments, and everything that went down on Super Bowl Sunday. It’s a laid-back episode about making food, enjoying the process, and keeping things simple in the kitchen. If you like easy recipes and learning how to cook without the stress, this one’s for you — comfort food, football talk, and classic Wise Guys banter. #cooking #foodpodcast #superbowl

On this week’s episode, Vin and Chip are talking all things local BBQ. They break down their recent Destination Q adventure to Bark’s BBQ and a few other must-visit spots around New England, sharing what stood out and what’s worth checking out. The conversation shifts to Super Bowl Sunday, where the guys talk about favorite game-day cooks, go-to BBQ dishes, and exactly what they’ll be making and eating while watching the big game. It’s a laid-back mix of local BBQ talk, road-trip eats, and Super Bowl food inspiration. #localfood #bbq #superbowl #gamedayfood #bbqpodcast

This week on the podcast, Vin and Bob sit down with the first competitors of the year to officially qualify for the BBQ World Cup Championship—and it all went down at the Slab O Rama BBQ Challenge. Fresh off their wins, AJ Garza of Gods Country BBQ (1st place) and Nate Benson & Brennon Nielson of Uncle Jessie's BBQ (2nd place) join the show to break down the competition, the pressure of cooking in a BBQ World Cup qualifier, and what it means to punch their ticket so early in the season. As the first official qualifying event of the year for the BBQ World Cup Championship, Slab O Rama set the tone for what’s shaping up to be an intense competitive BBQ season. The guys dig into rib strategy, judging expectations, lessons learned, and what these teams have planned next as they set their sights on the world stage. If you follow competitive barbecue, rib cookoffs, or the road to the BBQ World Cup, this is a must-listen episode packed with firsthand insight from the pitmasters leading the charge in 2026. #bbqpodcast #bbqcompetition #competition #bbq #pitmaster #bbqlife #BBQWorldCup #SlabORama

This week, Vin and Chip step into dangerous territory — the kitchen. After watching a wave of viral omurice videos take over social media, they decide to try making the Japanese comfort-food classic themselves. Omurice looks simple: fried rice wrapped in a soft omelette and finished with ketchup. But as the internet has proven… it’s easy to mess up. Will their omurice turn out clean and smooth — or will this attempt completely fall apart? Press play and find out. 0:00 – Reacting to the Viral Omurice Trend 11:26 – Vin & Chip Attempt to Make Omurice #omurice #reaction #cooking #funny #podcast #challenge

This week, Vin and Chip lean fully into the Wise Guys mobster theme, breaking down the unforgettable role of meat, food, and old-school Italian eats in The Sopranos. From pork store staples to iconic dinner-table moments, they talk about why food was as important as any character in the series. The guys also deliver fresh updates on the BBQ World Cup. New details are slowly coming out about how the competition will be structured, and Vin and Chip share the latest intel they’ve uncovered so far. As more information becomes available, they’ll keep reporting it straight to the BBQ community. It’s a mix of mob food culture, BBQ news, and insider discussion—Wise Guys style. 0:00 – This Thing of Ours: Meat & Food on The Sopranos 21:17 – The Word on the Street: BBQ World Cup Updates #sopranos #gabigol #meat #bbqcompetition #bbq #podcast

This week, we’re joined in the studio by our resident BBQ competitor Bob for an inside look at the competition BBQ world right now. Bob has his ear to the ground when it comes to BBQ competitions, and he’s breaking down what teams need to know heading into this season. Over the past year, Bob has launched a catering company that’s taken off fast—and he shares how that success is impacting his competition schedule and approach moving forward. We also revisit the buzz around the BBQ competition with the million-dollar grand prize. The World Cup BBQ competition has officially been confirmed as real, but there’s still plenty of mystery surrounding how it works, how to get involved, and what competitors should expect. If you’re a BBQ competitor, caterer, or just someone who follows the competition circuit closely, this episode offers real insight into where competition BBQ is headed and what opportunities may be coming next. 🔥 Tune in for competition talk, industry insight, and the latest news shaping the BBQ world. #competition #bbqcompetition #bbqpodcast #bbq

In this week’s episode, Vin, Chip, and Tommy sit down to catch up, reflect, and talk BIG BBQ news. The crew recaps Vin’s recent Christmas Jingle Mingle party, looks back on everything 2025 brought their way, and shares some personal holiday traditions— including Tommy’s plans for a classic Italian Christmas. The conversation turns reflective as the guys reminisce on how Wise Guys BBQ got its start, how far it’s come, and where things are headed next, including plans for an upcoming BBQ safari. Then things heat up when the team dives into one of the biggest stories circulating the BBQ world: the World Cup of BBQ Competition, rumored to feature a jaw-dropping $1 million grand prize in 2027. While none of the Wise Guys are competitors, they’re fired up to share the details with the BBQ community. Is it real? According to Vin—and multiple sources—it absolutely is. From holiday vibes to future dreams and a potential million-dollar showdown, this episode is packed with BBQ talk, good laughs, and plenty of excitement for what’s ahead. 0:00 Intro 1:27 Jingle Mingle 5:30 This year and what's coming 19:40 Million Dollar Competition? #bbqpodcast #bbqcompetition #foodpodcast #podcast #bbq

In this episode of the Wise Guys BBQ Podcast, Vin and Chip try something brand new — reaction videos — and they kick things off with one of the hottest BBQ trends on the internet right now: Tendernism. Tendernism is a term coined by Destination Smokehouse, a renowned BBQ restaurant known for serving unbelievably tender, fall-off-the-bone meats. Their oxtails, brisket, and ribs have gone viral for their perfect smoke rings, deep bark, and insanely juicy texture, earning them the bold title of “The Tendernism Capital of the World.” Vin and Chip watch Destination Smokehouse’s viral BBQ videos for the first time and give their raw, first-hand reactions to tendernism in action. From jaw-dropping tenderness to next-level bark and smoke penetration, this episode has them questioning everything they thought they knew about BBQ technique. Along the way, they even pick up a few new insights into the BBQ process that genuinely surprise them — moments that leave both hosts stunned and fired up to talk shop. If you love BBQ reactions, viral food trends, smoked meats, brisket, ribs, oxtails, and behind-the-scenes BBQ talk, this episode is a must-watch. 👉 Watch now and let us know in the comments: Is Tendernism the future of BBQ… or just internet hype? #tendernism #destinationsmokehouse #reaction #reactionvideo #funnymoments #foodpodcast #bbqpodcast #tiktoktrend #tiktokvideo