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If barbecue had a Mount Rushmore, it's no exaggeration to say this guy would be on it! Tuffy Stone is an icon to even the most experienced pitmaster.  His legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue. It also made him 5 World Championships.  Maybe we should hear what the gentleman has to say.

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Over the years, guest Heath Riles has not only established himself as a master of the cooking styles of both of the two principle sponsoring bodies in the industry – the Memphis BBQ Network (MBN) and the Kansas City BBQ Society (KCBS) – but also a master of the winning style favored by the Steak Cook-Off Association (SCA).  To illustrate that point, in 2015 Heath won twelve Grand Championships out of the thirteen Memphis BBQ Network contests they competed in, and also racked up five perfect “180” scores in Kansas City BBQ Society contests.  The various sauces, rubs and other products Heath has developed are among the top winners in the Awards of Excellence Competitions.

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Jones Bar-B-Q restaurant is one of those iconic Kansas City BBQ joints that you don’t hear enough about.  For owners/sisters Deborah “Little” and Mary “Shorty” Jones, barbecue is a way of life.  When they were little girls, their father, Leavy B. Jones Sr. set them up on milk crates to look over the pit at the very first Jones Bar-B-Q restaurant.  They have continued making history, introducing (as far as we know) the first BBQ vending machine sitting outside their restaurant for quicker delivery.

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John Atwell, owner and pitmaster of Jousting Pigs BBQ in historic Liberty, MO began his transition from accountant to professional BBQ'er with a visit to Austin, TX and hitting the best they had to offer.  “I bought an ugly drum smoker, cooked a pork butt and some ribs in the backyard one day,” he says. “I had a friend come over and try it. He liked it. Next thing you know, he’s saying we should cook the Great Lenexa BBQ Battle. And that was the best-slash-worst decision of my life.”
Dave and Dan continue discussing grilling vegetables, starting with Dan's unusual approach to corn on the cob.

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The heart of Plowboys BBQ is competition-style barbecue. It began in 2001 when Todd Johns and his brother-in-law, Randy Hinck, started Pork Pullin Plowboys, their competition team. For the next six years, Todd and Randy would travel all over the country, participating in competitions, perfecting their craft and learning what makes truly great barbecue. Along the way Todd became a recurring theme at the American Royal, becoming Sausage Champion, Pork Reserve Champion, Brisket Champion, Chicken Reserve Champion, Pork Champion, Runner-Up and finally Grand Champion. In this show Todd talks about doing great turkey and smoking whole hogs. Dan and Dave get into the "Craft BBQ" scene.

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If you’ve ever eaten at a really good BBQ restaurant then this week’s guest has already had a profound effect on you.  David Knight is the President and founder of Ole Hickory Pits, a leading manufacturer of commercial (restaurant) barbecue smoker ovens, sold worldwide. With experience earned from his early days in the family restaurant and knowledge gained from pit design, David uses his skills to help restaurateurs and competitors stay on the cutting edge of the industry. Knight is also active in the competitive circuit, both as a judge and with his support of teams. Ole Hickory Pits also now makes a line for residential backyard use. A 2016 inductee into the BBQ Hall of Fame, David’s support of Operation BBQ Relief has been a key to their success. Dan and Dave also talk about cooking shellfish.

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This Week’s Guest – Mike Trump of Oakridge BBQ

Oakridge BBQ Rubs have been involved with receiving over 8,400 Top Ten competition awards, more than any other brand in the history of competition BBQ.  Mike and Dan get into how these rubs come together.  Dan and Dave also talk about getting the most out of grilling vegetables this summer.

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Darian (KOSMO) Kozz got involved in competitive BBQing the same way thousands of other folks across America do. Kozz started cooking in the backyard with neighbors, friends, and was quickly hooked.  Over the past decade and a half Darian’s business Kosmo’s Q has slowly transformed from backyard griller into a competitive BBQ empire that sells their special brand of rubs, injections, and soaks at their online store KosmosQ.com and dozens of retailers selling their product throughout the United States.  

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Travis Clark's "Clark Crew BBQ" has won over 700 Top-10 awards in competition barbecue, culminating with being crowned the Grand Champion of the Jack Daniel’s World Championship Invitational in 2019. The Jack Daniel’s Invitational is one of the most prestigious BBQ competitions in the world. All of this while cooking on some of the biggest stages against some of the best teams in the world. 

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Competitive BBQer and restaurateur Joe Pearce is our guest.  Joe has been featured on TV in BBQ Pitmasters and teamed up with Bobby Flay on the Food Network to compete for the crown of "Master of 'Cue".  But probably his biggest achievement was opening Slap's barbecue joint in BBQ heavy Kansas City and recently being proclaimed best BBQ place in Kansas by Food & Wine Magazine. Pretty impressive.

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