In this 'bonus' episode I chat again with Sheldon Mason from Mason Barbecue. It's a bonus because it's a BRAND NEW to go along with the the video version of a podcast recorded of him about a year ago.

If you want to hear the original interview...which you should. Follow this link:

https://kevinsbbqjoints.podbean.com/e/bbq-ep-106-shedon-mason-mason-barbecue-montana/

So you get an update on what Sheldon has been doing since we last spoke and about the residency he is taking up at 2M Smokehouse in San Antonio, Texas. The interview touches on barbecue, music, cast iron & coffee as well as his friendships with Esaul Ramos & Evan LeRoy, cooking at the SOHO Chicago, the Resort at Paws Up, Hedley and Bennett, and Howlin' Rays(among other things). You are going to really dig it.See all things Mason Barbecue here: https://www.instagram.com/mason_barbecueCheck out 2M Smokehouse here: https://www.instagram.com/2msmokehouseSee Hedley & Bennett here: https://www.instagram.com/hedleyandbennettFollow Howlin' Rays here: https://www.instagram.com/howlinrays

In this episode I chat with Daniel Weinstock from Maple Block Meat Co. in Culver City, California about his journey from Los Angeles to college in Maine to his dream of being a food writer in San Francisco, to living in Italy, to working with Wolfgang Puck at Spago, to working at both Patina Group and Panda Group to eventually opening his own barbecue spot(because BBQ always held a special place in his heart) in Culver City. It's an extremely interesting story that is peppered with details on his extension(yet simple) menu. I know you're going to love the interview and be interested in stopping by the next time you're in Los Angeles.See all things Maple Block here: https://mapleblockmeat.comCheck Maple Block on IG here: https://www.instagram.com/mapleblockmeatcoFind Maple Block on Facebook here: https://www.facebook.com/MapleBlockMeatCoHours:Monday - Thursday: 11:30AM–2:30PM & 5–9:30PMFriday: 11:30AM–3PM & 5–10:30PMSaturday: 10AM–10:30PMSunday: 10AM–9:30PMMonday 11:30AM–2:30PM, 5–9:30PMTuesday 11:30AM–2:30PM, 5–9:30PM

In this episode I chat with Chef Jim Noble from Noble Smoke: Heartfelt Southern Barbecue in Charlotte, North Carolina. We discuss his upbringing, culinary experience, his first restaurant in High Point, Roosters(which he has 3 locations, but is expanding), and finally Noble Smoke, which is a project he has wanted to take on for a long time. He is extremely passionate about barbecue, the history of barbecue in the region(which we go into deeply), and about putting out incredible project. We also discuss his 6 1,000 gallon offset smokers along with Lexington style brick pits that he has in his pit room. It's a large restaurant which you will want to visit when you come to Charlotte. See all things Noble Smoke here: http://noblesmokebarbecue.comNoble Smoke on IG: https://www.instagram.com/noble_smokeNoble Smoke on Facebook: https://www.facebook.com/noblesmokebarbecue

In this episode I chat with Jim and Mandi Lero from Lillian's Barbecue and Catering in Fort Worth, Texas. Not only are Mandi and Jim some of the nicest people you know, but you can tell they are extremely passionate about putting the world of barbecue; be it putting out great BBQ to getting to know the fantastic people within the BBQ world. This chat cover the journey from Texas to Missouri and back to Texas. Along the way they grew a barbecue passion into a growing catering business which is now the BBQ trailer and BBQ business it is today. If you are thinking of going into the BBQ business(be it pop-up or catering), this interview will give you insight into what it takes and what it's really all about. Bonus: we chat with them right after their first pop-up event to see how it went and learn lesson first hand.NOTE: They are now at stationed outside of Barlow's First and Last (9710 N Crowley Rd. Crowley, Texas) every other Saturday starting October 12th.See them on Facebook here: https://www.facebook.com/lilliansbbq/Follow them on Instagram here: https://www.instagram.com/lilliansbb/

In this episode I have the pleasure of chatting with photographer, writer, and mother(among other titles) Kelly Yandell. We talk about a million and one things, but mostly focus on Foodways Texas, Texas A & M, Meat Science, Camp Brisket, BBQ Summer Camp, symposiums, pie, the wonderful people in the world of barbecue, Tex-Mex, and the beauty of curiosity. This is a great discussion that I know you will thoroughly enjoy. I cannot thank Kelly enough for taking the time.

See all things Kelly Yandell here: http://www.kellyyandell.comSee Kelly's site here: http://www.themeaningofpie.comCheck out Kelly on twitter here: https://twitter.com/KellyYandellFollow Kelly(and here beautiful photography on Instagram here: https://www.instagram.com/kellyyandell

In this episodeI chat with Ben Siegel and Chef Ted Prater from Banger's Sausage House & Beer Garden in Austin, Texas.In this almost hour long interview we talk about how Banger's came to be as well as Ben and Chef Ted's background AND what brought them together. We talk about the original concept and how Ben knew when to pivot and 'listen' to his customers to grow the business. We talk about the evolution of the smokehouse and now everything that they offer(including whole hog Thursday through Sunday). We discuss sausage making, pickling, fermenting, curing, and so much more. You will learn an exceptional amount about Banger's and the two men behind this business, which is actually only in its infant stage. You will really enjoy this.See all things(including current hours) here: https://www.bangersaustin.comSee Banger's on Instagram here: https://www.instagram.com/bangersaustinCheck Banger's out on Twitter here: https://twitter.com/bangersaustinSee Banger's on Facebook here: https://www.facebook.com/bangersaustinFollow Chef Ted here on Instagram: https://www.instagram.com/blinkychefSee more of Robert Jacob Lerma's work here: https://www.instagram.com/robertjacoblerma

In this episode I have the chance to chat with Derrick Walker from Smoke-A-Holics BBQ in Fort Worth, Texas just six weeks after he opened his brick & mortar location, however he is not new to the game. He's been doing BBQ pop-ups since 2006 all while running the kitchen at a hospital. It's only 3 weeks prior to open his brick and mortar that he quit that position. He's a hustler and extremely creative. We talk about his journey, what Fort Worth was like back in the day, what he was like back in the day and about his BBQ odyssey from pop-ups, to a food trailer(from Panther City BBQ and cooker fixed up by AJ Custom Cookers) to where he is today. We talk about the menu and location in depth so you know what to get prior to visiting. Again, it's an honor that Derrick would share his story and time. You will really enjoy this.See all thing Smoke-A-Holics here: https://www.smoke-a-holicsbbq.comCheck out Smoke-A-Holics on Instagram here: https://www.instagram.com/smokeaholicsbbqSee Smoke-A-Holics on Facebook here: https://www.facebook.com/smoke1txHere's the write up by Daniel Vaughn and Texas Monthly Magazine: https://www.texasmonthly.com/bbq/smoke-a-holics-bbq-2019

In this episode I chat with John Brotherton from Brotherton's Black Iron Barbecue in Pflugerville, Texas and Liberty Barbecue in Round Rock, Texas. John has an overall passion for food, really good quality food and strives at every level to exceed customer's expectations. John takes us through his journey from growing up in Liberty, Texas (outside of Houston) to a hugely successful laser printer cartridge business to having a food trailer on the weekends and/or nights with crazy sandwiches with clever names to getting the BBQ bug(an obsession) which lead him to going to all 50 of the Texas Monthly Top 50 BBQ joints to his non-Carolina style Carolina BBQ Joint, to student loan collections, to Russel and Misty Roegels saving the day for him, to teaming up with Kelly from Black Iron Eats, to their inventive sandwiches and incredible BBQ, to his second venture of Liberty BBQ. John Brotherton has lived an interesting life(BBQ and otherwise) and lives and breathes what BBQ family is all about. You are going to love this interview.Brotherton Hours: Tuesday - Saturday - 11AM - 7PM / Sunday 11AM - 3PM - CLOSED MondaysLiberty Hours: Tuesday - Thursday 11AM - 9PM / Friday & Saturday - 11AM - 10PM / Sunday 11AM - 4PM - CLOSED Mondays

Follow John Brotherton himself on Instagram here: https://www.instagram.com/briskit_wispuhrerSee all things Brotherton's Black Iron Barbecue here: https://www.pftxbbq.comFollow them on Instagram here: https://www.instagram.com/pftxbbqCheck them out on Twitter here: https://twitter.com/pftxbbqLike them on Facebook here: https://www.facebook.com/PFTXBBQSee all things Liberty Barbecue here: https://libertybbqrrtx.comFollow them on Instagram here: https://www.instagram.com/libertybbqrrtxCheck them out on Twitter here: https://twitter.com/libertybarbecueLike them on Facebook here: https://www.facebook.com/libertybbqrrtxSee M. Brady Clark's Designs here: https://www.instagram.com/brisketcountry

In this episode I chat with Gabe Golub from Ricewood BBQ in Ann Arbor, Michigan. They are serving central Texas style meats(brisket in particular) on rice(that is mixed with a soy/vinegar mixture). They also serve sandwiches and sides Tuesday through Saturday starting at 11AM. Gabe spent time in Texas staging at LeRoy and Lewis honing his craft and is passionate about serving incredible food on a day to day basis.In this discussion we get into his journey. From being stationed at Fort Hood to moving back and working with his brother, to their efforts with the city as they grew their business to more and more days open.It's a great story not only of hard work and dedication, but that BBQ doesn't have to be served only on a platter and only in a specific manner.See all things Ricewood BBQ here: https://www.ricewoodbbq.comFollow Ricewood on Facebook here: https://www.facebook.com/ricewoodbbqCheck out Ricewood on Instagram here: https://www.instagram.com/ricewoodbbq

In this episode I chat with Professor Jeff Savell from Texas A&M University about the Department of Animal Science, Meat Science, and more specifically about their connection to barbecue through classes, Camp Brisket, and Barbecue Summer camp through Foodways Texas.Meat Science at Texas A & M: https://meat.tamu.eduCamp Brisket: https://bbq.tamu.edu/camp-brisketBarbecue Summer Camp here: https://foodwaystexas.org/events/barbecue-camps/barbecue-summer-campFoodways Texas: https://foodwaystexas.comFoodways Texas Membership: https://foodwaystexas.org/membershipFollow Jeff Savell on Instagram here: https://www.instagram.com/jwsavellJeff Savell on Twitter: https://twitter.com/jsavell