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AARON STOFFER ON GETTING PERFECTLY DONE RIBS, PLUS "A TON OF SECRETS"

Aaron Stoffer of THE REAL Man Meat BBQ is gaining a name for himself, not only as a competitor on the BBQ circuit, but for his line of rubs and sauces as well. Aaron wanted to talk about how to get perfectly done ribs every time, and as Todd said in the show, “He’s giving away a ton of secrets!”

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Megan Day has garnered 5 World Championships, and four of those are for the incredible rubs and sauces in the BurntFinger.com line-up. Megan (one of our favorite guests) has been featured on The Today Show, Food Network’s Chopped Grill Masters (winner), the Amazon Prime documentary Smoke & Ribbons, the front page of the New York Times, Fox & Friends, and the Cooking Channel – just to name a few.

Join us for some incredible ideas on how to handle those BBQ leftovers.

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MAKING A WORLD CHAMPIONSHIP BURGER

Dave Elliott is originally from Minneapolis, he later moved to Kansas City where he found his love of bbq and outdoor cooking. Although he specializes in outdoor cooking, he has competed in the Dessert, Pasta, Burger and Steak categories at the prestigious World Food Championships.  In 2013, his team finished 2nd in Dessert and then went on to become the 2013 World Food Champion! He is currently the 2022 World Burger Champion and in 2023 he will again be competing in the Burger category. He has won several bbq contests and has received over 150 awards. At the American Royal World Series of Barbecue, he has received two perfect scores of 180 in the Dessert category! Who else would we turn to to get a handle on creating burgers your family, friends and neighbors will never forget?

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This week's guest, Meathead Goldwyn, BBQ Hall of Fame inductee & author of "Meathead: The Science of Great Barbecue and Grilling", is recognized as one of the leading authorities on BBQ.  His website, www.AmazingRibs.com, is probably the most popular BBQ website on the internet.  What is indisputable is the fact Forbes calls it the "BEST".  He will discuss getting your brisket spot on and how to deal with the infamous stall that invariably happens. Andy and Todd will be talking about trimming and cooking “Thor’s Hammer”.

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We are going to get into how to play around with your flavor profiles with Sterling Smith, 2022 World Barbecue Champion, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N’ Booty BBQ. Smith has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack Daniel’s World BBQ Invitational, where they won the title of World Pork Champion, the American Royal World Series of BBQ, where they won Reserve Grand Champion in 2014 and 2022 out of more than 500 professional BBQ teams, and won the title of Chicken World Champion and The Kingsford Australian World BBQ Invitational where they won the title of Brisket World Champion. Loot N’ Booty BBQ is a 4-time Arizona BBQ Team of the Year and was featured on an episode of Destination America Channel’s Smoked, where Sterling and his wife Molly won the title of “Smoked BBQ Boss.” Loot N’ Booty BBQ Rubs and Sauces are sold nationally and internationally at hundreds of retailers world-wide, and Sterling teaches competition and backyard style BBQ classes at locations across the world. For more information visit: www.lootnbootybbq.com

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REPEAT BROADCAST DUE TO HEALTH CONCERNS
If you love BBQ, there is a very good chance you have heard of Big Jim Stancil, or at least his company, Bare Knuckles BBQ, which was featured during season 3 of BBQ Pitmasters on Destination America. Big Jim is a full time corporate caterer with 2 Grand Championships and a slew of category wins under his belt. HIs number is on speed dial across the NFL with teams like the New York Jets and his hometown Atlanta Falcons putting in requests for him to show up and cook for the team. Suffice it to say, he knows how to knock it out for large, hungry groups of people.

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Mark Lambert is a 5-time Memphis in May World Champion, the 2017 American Royal World Champion in Ribs, and won the 2019 World Championship at the Houston Livestock Show and Rodeo. He also was the first runner up at the 2018 World Food Championship BBQ competition. Residing just outside of Memphis, Tennessee, Mark will tell you that his aim is to cook meat to blow your mind, not to taste like something you’ve had before. He is considered to be one of the best pork pitmasters in the world! In this show Mark is going to talk about the real issue with pellet cookers (avoidable) and getting that great caramelization on your meat. Todd Johns will discuss with Andy how to glean from TV pitmasters and competition champions (like himself).

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NEW SHOW
Blane Hunter (a.k.a. Mr. Porky Butts) grew up barbecuing in south Texas from a very young age. With over 27 years of experience combined with a Culinary education from Johnson and Wales and FVTC culinary schools Blane started competing professionally in the world of BBQ in 2013. In the seven short years that followed he has accumulated one of the most impressive resumes on the BBQ circuit across America.

·       7 World Championships

·       2016 KCBS National Grand Champion – Team of the Year

·       2016 KCBS National Ribs Champion

·       2017 American Royal Open World Champion

·       2017 King of the Smoker Grand Champion

·       Multiple KCBS Perfect Scores in Chicken, Ribs, Brisket and Pork

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REPEAT - NEW SHOWS NEXT WEEK
TRAVIS CLARK has 10 World BBQ Titles to his name as Andy and Todd get caught up with his doings in Oklahoma as well as considerations in preparing for getting a run at a summer of BBQ in your own backyard.

Co-Host Todd Johns is going to wax eloquent on grilling fish, including the use of planks.

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REPEAT - Joey Machado has over 20 years in BBQ and 10+ years in the business of BBQ specializing in brand and product building. He helped build B&B Charcoal to its current ubiquitous state but is now a charcoal and BBQ pit manufacturer at his own “Texas Original Brands”.  He also specializes in white labeling and consulting in the BBQ Segment. We will talk to him about how and why there is such a difference in charcoal brands.

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