In this episode of '10 Minutes With' I chat with writer and historian Jim Auchmutey about his recent book Smokelore: A Short History of Barbecue in America. It is a must have book for ANYONE interested in barbecue and how barbecue has evolved over the years to become what it is today across the United States. Along with over 50,000 words of text, the book contains 208 Illustrationsand 26 recipes. I've read it once through and I'm now going back again. See all things Jim Auchmutey here: http://jimauchmutey.comPurchase the book here: https://amzn.to/2MsjFsiSee Jim's blog here: http://jimauchmutey.com/blogCheck out Jim on Facebook here: https://www.facebook.com/jim.auchmuteyFollow Jim on Instagram here: https://www.instagram.com/jimauchmuteyLearn more about Barbecue Nation at the Atlanta History Museum here: https://www.atlantahistorycenter.com/explore/exhibitions/barbecue-nation

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In this episode I chat with Brandon Hurtado - Hurtado Barbecue Co. - Arlington, Texas about his journey to opening his brick and mortar location in November 2019. We talk about his upbringing, his enjoyment of spending time with his father during late night cooks, his time building his marketing agency(ANKR Agency), his falling in love with Texas BBQ in a big way because of the North Texas BBQ Addicts group on Facebook, to getting his own cooker, growing his business doing pop-ups at breweries, and to now his permanent(for now until the brick & mortar) location at Division Brewery in Arlington. We talk about his unique menu, his influences, and his excitement to going into the new location(and all about that location).Current Hours: Friday - 5PM - Sold Out / Saturday - 11AM- Sold OutSee all things Hurtado Barbecue Co here: http://hurtadobbq.comPre-order by Thursday here: http://hurtadobbq.com/#lp-pom-block-195See Hurtado Barbecue Co. on Instagram here: https://www.instagram.com/hurtadobbqCheck out Hurtado Barbecue Co. on Facebook here: https://www.facebook.com/HurtadoBBQ/ANKR Agency: http://ankragency.comNorth Texas BBQ Addicts: https://www.facebook.com/groups/northtexasbbq

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In this episode I chat with Blake Stoker from Blake's BBQ in Martin, Tennessee(NOTE: on the YouTube version you can watch Blake give an EXCLUSIVE tour of his restaurant). This is a great because not only is Blake a humble, introspective, and engaging person, but he has a passion for BBQ like no other. We learn his complete story. From how he got the BBQ bug, to getting his smokers, to opening his trailer, to his food and specials, and especially his forthcoming brick & mortar location. I know you are going to love this one.See Blake's BBQ on Instagram here: https://www.instagram.com/blakes_bbqFollow Blake's BBQ on Facebook here: http://bit.ly/2xRwpQL

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In this episode of '10 Minutes With' I chat with Tom Micklethwait about his new brick & mortar location in Smithville(about 45 minutes away from his trailer in Austin) called Micklethwait Market and Grocery. We talk about the town of Smithville, his concept for the new restaurant, new/additional meat items, new/additional sides, desserts, baked goods, and so much more. Really interesting look into a restaurant that should be on your radar for a visit in the near future.Hours: Thursday through Sunday - 10:30 AM til Sold OutDinner Hours Coming Soon.See info on both locations here: https://craftmeatsaustin.comFollow Micklethwait Market and Grocery on Instagram here: https://www.instagram.com/craftmeatsmktCheck out Micklethwait Market and Grocery on Facebook here: https://www.facebook.com/CraftMeatsMKT

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In this episode I chat with Natalie Ramsey and Chase Webb from Red Bridges BBQ - Shelby, North Carolina. We discuss the long history of the restaurant which opened in 1946 in Cleveland County(called Dedmond’s Barbecue). In 1953, Red Bridges Barbecue Lodge was moved to their current location on Highway 74 in Shelby. One of the greatest things about Red Bridges BBQ is that while they have added items as demand grew for specific dishes(i.e. BBQ Nachos), they have stayed true to the old ways of cooking over wood, low and slow, and keeping the recipes for items such as slow the exact same as day one. You can tell the great passion Natalie and Chase have for their business and more importantly family. I guarantee they will treat you like family when you visit. Note they are closed Mondays and Tuesdays.See all things Red Bridges BBQ here: http://www.bridgesbbq.comFollow Red Bridges BBQ on Instagram here: https://www.instagram.com/red_bridges_bbqCheck out Red Bridges BBQ on Facebook here: http://bit.ly/2LNJaUw

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In this episode I chat with Jason Ganahl from GQue Championship BBQ which has two locations in Colorado(Westminster and Lone Tree). We discuss his background which wasn't initially in the barbecue world(sales and marketing) and talk about how that passion for BBQ grew, so much that he started a BBQ team that ended up being extremely successful. From there he made the leap to opening a brick and mortar location and eventually a second location with a full ice cream parlor attached. We go deeply into what it takes to open a BBQ joint as well as something as unique as an ice cream parlor. Extremely interesting and Jason is so engaging and open to discussing everything.See all things GQue here: https://gquebbq.comSee Jason's YouTube channel here: https://www.youtube.com/user/BBQGQueFollow GQue on Instagram here: https://www.instagram.com/gquebbqCheck out GQue on Twitter here: https://twitter.com/GQueBBQYou can find GQue on Facebook here: https://www.facebook.com/GQueBBQ

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In this BONUS episode I talk to Brenda and Daniel Castillo from Heritage Barbecue in Orange County, California about their 4th of July collaboration with Tyler Harp of Harp Barbecue in Kansas City. Harp Barbecue can be found at Crane Brewing Co.6515 Railroad St., Raytown, MO. 64133 Saturdays 11:00-selloutSee all things Harp Barbecue here: https://www.instagram.com/harpbarbecueSee all things Heritage Barbecue here(including where they will be popping up weekly): https://www.instagram.com/heritagebarbecue

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In this episode I chat with Rob Magee from Q39 in Kansas City, Missouri. We get into his early background, his passion for food which took him from the C.I.A. to some of the best kitchens across the country. Then we delve into his growing passion for BBQ, his starting a BBQ competition team Munchin’ Hogs which went on to great success, and then translating that success to opening Q39 and two years ago a second location in Overland Park. One of the great takeaways from this interview is restaurant process. Rob goes deeply into opening restaurants, staffing, customer service, food service, design, location, etc. This is a great primer for someone looking to open a restaurant(BBQ or otherwise) and for someone who has a restaurant or food truck and wants to expand, grow, and evolve.See all things Q39 here: https://q39kc.comFollow Q39 on Instagram here: https://www.instagram.com/q39kc/See Q39 on Twitter here: https://twitter.com/Q39KCCheck Q39 out on Facebook here: https://www.facebook.com/Q39kc/

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In this episode I chat with Michael Michna, Wade Elkins, & James McFarland from Reveille Barbecue Co. in Magnolia, Texas. We get a chance to talk to all three of them, then just Michael and James, and finally we get a full interview with each one, discussing their background and how they came together to create Reveille. We get into their menu in detail, their special events, and what the BBQ world means to them.See all things Reveille Barbecue Co. here: https://www.reveillebbq.comSee Reveille Barbecue on Instagram here: https://www.instagram.com/reveillebbqCheck Reveille Barbecue on Facebook here: https://www.facebook.com/reveillebbq

Sign up for The Smoke Sheet at: https://www.bbqnewsletter.comFollow The Smoke Sheet on Instagram: https://www.instagram.com/thesmokesheetSee The Smoke Sheet on Facebook here: https://www.facebook.com/thesmokesheetCheck out The Smoke Sheet on Twitter here: https://twitter.com/thesmokesheet

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In this episode I chat with Craig S. Pascoe and James “Trae” Welborn from Georgia BBQ Trails(https://georgiabbqtrails.com). Craig is a History professor at Georgia College and Trae is an assistant professor at the same college. We discuss both of their backgrounds and how they connected and grew their 'historical' BBQ relationship. We talk the Barbecue Nation exhibit at the Atlanta History Center and the genesis and growth of the Georgia BBQ Trails website. Lastly(and mostly) we get into historic BBQ joints to visit throughout the great state of Georgia. I think you'll find it incredibly insightful and a good tool for your BBQ hunting adventures.See all things Georgia BBQ Trails here: https://georgiabbqtrails.comCheck out Barbecue Nation at the Atlanta History Museum here: https://www.atlantahistorycenter.com/explore/exhibitions/barbecue-nationBBQ Joints covered in this episode:Washington Food Market: https://www.facebook.com/pages/category/Supermarket/Washington-Food-Market-120899971292603Vanna Country BBQ: https://www.facebook.com/Vanna-BBQ-165586319829/?rf=183793748310967Twin Oaks: http://twinoaksbbq.comRandys Savannah Georgia: https://www.facebook.com/pages/Randys-Barbeque/417408291729590Community Q: http://communityqbbq.comA & R BBQ
: https://www.facebook.com/pages/A-R-Bbq/489521881133213Finchers: https://www.finchersbbqga.comCJ’s BBQ: https://www.facebook.com/cjsbbqcateringCrows BBQ: https://www.facebook.com/crowesbbqHolcombs: https://www.facebook.com/pages/Holcombs-BBQ/104992419565338BL Smokers: https://www.facebook.com/B.L.Smokersbarbq

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