Exploring Barbecue Beyond Boundaries with Michael Gomez

In this episode of the Okayest Cook podcast, host Chris Whonsetler welcomes Michael Gomez from Gomez Barbecue as his inaugural guest in a brand new kitchen set in his studio. They delve into the intricacies of barbecue, including Michael's transition from owning a restaurant to focusing on catering and farmer's markets. The conversation covers a wide range of topics such as the challenges and joys of smoking meats, the viability of pellet smokers versus traditional methods, and experimenting with unique recipes like smoked watermelon and homemade broths. Michael shares valuable insights and tips on making the best use of various cooking techniques while highlighting the importance of enjoying the journey of culinary experimentation.

Find Michael: 

Web: http://www.gomezbbq.com/

Instagram: https://www.instagram.com/gomezbbq

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00:00 Introduction and Welcome

00:56 Guest Introduction: Michael Gomez of Gomez Barbecue

01:12 Weekend Recap and Farmer's Markets

02:33 Transition to Catering Business

03:43 City Market and Business Evolution

05:05 Challenges and Changes in the Food Industry

06:33 The Art of Cooking and Business

07:32 Memorable Meals and Recipes

13:20 Farmer's Market Offerings

19:10 Spicy Food and Personal Preferences

26:55 Starting a Barbecue Business

34:53 Barbecue Techniques and Equipment

36:43 Pellet Smokers: Convenience and Flavor

37:12 Enhancing Smoke Flavor

37:56 Different Types of Smokers

39:43 Wood Types and Flavor Profiles

41:30 Creative Smoking Techniques

42:03 Smoked Honey and Other Experiments

43:50 Smoking Watermelons: A Unique Approach

49:01 Barbecue Techniques and Tips

51:23 Pickled Toppings and Condiments

53:07 Reheating and Repurposing Leftovers

01:00:31 Broth and Stock Making

01:08:11 Final Thoughts and Wrap-Up

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Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto