This podcast episode features an engaging dialogue with John Furman, the founder of Bub and Mother's Rubs, who shares the intricacies of his journey in the spice industry. The salient point of the discussion revolves around the importance of maintaining product quality and the significance of community engagement, particularly in support of veterans. John recounts his experiences and challenges in establishing his business, emphasizing the necessity of resilience in the face of setbacks. Furthermore, he elucidates his charitable initiatives aimed at aiding veterans, demonstrating a commitment to social responsibility within the culinary realm. As the conversation unfolds, we delve into the nuances of his various rub flavors and the strategies he employs to secure their place in the competitive marketplace.

Links referenced in this episode:

• heritagesteel.us
• oregon dungeness.org
• bubbandmothers.com
• paintedhillsbeef.com

Companies mentioned in this episode:

• Bub and Mothers Rubs
• Heritage Steel
• Ray's Mustard
• Painted Hills Beef
• Hammerstahl Knives
• Johnson and Wales

This podcast uses the following third-party services for analysis:

OP3 - https://op3.dev/privacy

This podcast episode features an engaging dialogue with Carey Bringle from Peg Leg Porker in Nashville, who shares his profound insights into the world of barbecue. The salient point of our conversation revolves around the notion that mistakes serve as pivotal learning experiences in one's culinary journey, shaping the path to success. Carey elaborates on his experiences, discussing the influence of his familial background in his culinary development and emphasizing the importance of learning from past errors. Furthermore, we delve into his aspirations, including the desire to collaborate with esteemed figures in the barbecue domain, thereby fostering a deeper understanding of the craft. As we navigate through this conversation, listeners will gain valuable perspectives on the intersection of entrepreneurship and barbecue mastery, underscoring the essence of resilience and growth in the culinary arts.

Links referenced in this episode:

• paintedhillsnaturalbeef.com
• peglegporker.com

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Peg Leg Porker

This podcast uses the following third-party services for analysis:

OP3 - https://op3.dev/privacy

The salient point of today's discussion centers on the remarkable journey of Carrie Bringle, the proprietor of Peg Leg Porker in Nashville, who has transformed his passion for barbecue into a thriving empire. We delve into the genesis of his culinary venture, exploring how his extensive experience in both competition barbecuing and the corporate world culminated in the establishment of his restaurant. Bringle elucidates the strategic decisions that guided him to focus solely on pork and chicken, thereby carving a unique niche within Nashville's diverse barbecue landscape. Furthermore, we examine the challenges he faced during the pandemic and his commendable efforts to support the local community through initiatives like Operation Barbecue Relief. This episode not only highlights the intricacies of running a successful barbecue establishment but also underscores the significance of community and resilience in the face of adversity.

Links referenced in this episode:

• heritagesteel.us
• oregon-dungeness.org
• paintedhillsbeef.com
• peglegporker.com
• peglegporkerspirits.com

Companies mentioned in this episode:

• Painter Hills Natural Beef
• Oregon Dungeness Crab Commission
• Peg Leg Porkers
• Bringle Smoking Oasis
• Fat Belly Pretzel and Deli
• Heritage Steel
• Hammer Stahl

This podcast uses the following third-party services for analysis:

OP3 - https://op3.dev/privacy

This podcast episode presents a compelling discourse centered on the culinary arts, particularly focusing on the intricate world of barbecue. Our esteemed guest, Megan, shares her aspirations of cooking and dining with historical icons, exemplifying the boldness of figures such as Amelia Earhart. The conversation further delves into the nuances of barbecue competitions, where Megan articulates her vision for enhancing the judging process through random table assignments to mitigate biases. Additionally, we explore the personal journey of our guest, who reflects on the challenges faced in mastering the brisket flat, a culinary endeavor that continues to present difficulties. Ultimately, this episode serves as a profound examination of culinary passion, personal growth, and the enduring allure of barbecue culture.

Links referenced in this episode:

• BurntFingerbbq
• BurntFingerMegan

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Burnt Finger BBQ
• Bronson's
• Home Shopping Network
• QVC
• HSN

This podcast uses the following third-party services for analysis:

OP3 - https://op3.dev/privacy

Megan Day, a prominent figure in the barbecue competition realm, joins us to elucidate her journey with Burnt Fingers Barbecue, a name inspired by the fervent passion for barbecue that often results in literal burns as eager guests attempt to procure the first taste. From the inception of their culinary venture, Megan and her husband Jason have experienced meteoric success, highlighted by their notable achievements at prestigious events such as the American Royal and Memphis in May. Throughout our discourse, we delve into the intricacies of competitive barbecue, exploring the evolving taste preferences of judges and the significance of high-quality ingredients in achieving victory. Megan's insights into the camaraderie found within the barbecue community further illuminate the profound personal connections forged through this culinary pursuit. Ultimately, this episode serves as an inspiring testament to the transformative power of barbecue, not merely as a culinary art but as a means of fostering community and familial bonds.

Links referenced in this episode:

• heritagesteel.us
• oregondungeness.org
• burntfingerbbq.com
• paintedhillsbeef.com
• pigpowder.com

Companies mentioned in this episode:

• Painterdale's Natural Beef
• Oregon Dungeness Crab Commission
• Burnt Fingers Barbecue
• Heritage Steel
• Painted Hills Natural Beef
• Pig Powder

This podcast uses the following third-party services for analysis:

OP3 - https://op3.dev/privacy

This podcast episode delves into the culinary philosophies and experiences of our esteemed guest, Michelle Wallace. Central to our discussion is the exploration of her innovative approach to integrating diverse culinary influences, particularly as she reflects on her aspirations to impress the legendary chef Leah Chase with her unique take on fried chicken and gumbo. Throughout the conversation, we engage in a series of thought-provoking inquiries, including the challenges of culinary experimentation, the balance between success and failure in dish creation, and the humorous yet poignant reflections on personal growth within the culinary landscape. As we traverse through various topics, including the peculiarities of barbecue etiquette and the significance of cultural culinary exchanges, Michelle's insights illuminate the dynamic interplay between tradition and innovation in modern cooking. We conclude this enriching dialogue with heartfelt acknowledgments of the inspirations that drive us in our culinary journeys, reinforcing our commitment to excellence in the art of barbecue.

Links referenced in this episode:

• paintedhillsnaturalbeef.com
• dakinbop.com

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Dakin Bop
• Popeyes

This podcast uses the following third-party services for analysis:

OP3 - https://op3.dev/privacy

This podcast episode features an engaging dialogue with Michelle Wallace, a prominent figure in the barbecue community and a media personality. Central to our discussion is the significance of both formal culinary training and practical experience in the barbecue industry, highlighting the necessity of understanding business operations in conjunction with culinary skills. Michelle shares her personal journey, illustrating how she transitioned from traditional restaurant roles to becoming a celebrated pitmaster, as well as her innovative approach to barbecuing. We explore the challenges and joys of maintaining consistency in food preparation and the importance of community support in one’s culinary endeavors. Join us as we delve into the nuances of barbecue culture, competition experiences, and the evolution of culinary artistry through the lens of our esteemed guest.

Links referenced in this episode:

• heritagesteel.us
• oregondungeness.org
• barbecuenationjt.com
• paintedhillsbeef.com
• pigpowder.com
• chefmichellewallace.com

Companies mentioned in this episode:

• Houston's
• Heritage Steel
• Painted Hills
• Pig Powder
• Ton Charcoal

This podcast uses the following third-party services for analysis:

OP3 - https://op3.dev/privacy

Join us for a lively conversation with Rich Fragola from Burgerlicious Barbecue as he dives into the world of competitive barbecuing. Rich shares his insights on the evolving barbecue scene, including the hottest new tools like the brisket caddy that has gained popularity among competitors. The discussion takes a humorous turn as Rich recounts his experiences in the kitchen, including cooking for barbecue legends and even a memorable mishap involving a missed turn-in at a competition. With a blend of personal anecdotes and industry wisdom, Rich emphasizes the importance of community in barbecue and the joy of bringing people together through food. Tune in for tips, laughs, and a look at what it takes to succeed in the competitive barbecue circuit.

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Burgerlicious Barbecue

This podcast uses the following third-party services for analysis:

OP3 - https://op3.dev/privacy

Richard Fergola from Fergalicious Barbecue shares his journey from a high school wrestling coach to a successful competitor in the world of barbecue. He emphasizes the importance of preparation and consistency, highlighting how meticulous planning and execution can lead to success in competitions like the American Royal. Throughout the conversation, Richard discusses his unique approach to trimming meats for competitions, focusing on uniformity and presentation to impress judges. He also describes his commitment to using quality ingredients, including aged pecan wood and high-quality meats, which contribute to his award-winning results. With insights into his upcoming barbecue classes and new partnerships, Richard's passion for barbecue shines through as he prepares for more competitions ahead.

Links referenced in this episode:

• obr.org
• paintedhillsbeef.com
• gunterwilhelm.com
• fergaliciousbbq.com
• oregondungeness.org
• heritagesteel.us
• mbbqa.org
• barbecuenews.com

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Fergolicious Barbecue
• Sugarfire
• Snake River Farms
• Green Mountain Grills
• Old World Spices
• Proud Souls Barbecue

This podcast uses the following third-party services for analysis:

OP3 - https://op3.dev/privacy

Join JT, Leanne Whippen, and Chef Stephen for a lively discussion on the nuances of barbecue, including the impact of weather on grilling techniques and the importance of not burning your food. Leanne shares her journey of expanding her barbecue skills, including her recent venture into smoking prime rib. The trio also delves into personal anecdotes, such as Leanne's past as a stand-up comedian and the supportive role of her husband in her culinary adventures. JT recounts a humorous catering experience that highlights the joys of cooking for others. As they wrap up, they emphasize the excitement of the upcoming barbecue season and encourage listeners to get out and enjoy cooking good food.

Companies mentioned in this episode:

• Painted Hills Natural Beef

This podcast uses the following third-party services for analysis:

OP3 - https://op3.dev/privacy