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Craig Sharry is the Pitmaster of Texas Pepper Jelly Competition BBQ team out of Houston, TX. Craig is a 2-time World Champion at the Houston Livestock Show and Rodeo. Craig is also a 2-time winner of the San Antonio Stock Show & Rodeo BBQ Cook-Off, the 3rd largest sanctioned cook off in the United States where over 220 teams competed.

He has won well over 80 Grand Champions and Reserve Grand Champions combined during his 15+ years of cooking. Many backyard BBQ enthusiasts and competition cookers all over the world have used his Texas Pepper Jelly, Rib Candy and Craig's Sauce in their BBQ cooking over the past 13 years. 

https://bbqchamps.com/pitmasters/craig-sharry/

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THIS WEEKS GUEST IS KELLY WERTZ who will be talking about making your own sausage to grill and smoke

"4 Legs Up BBQ" is one of the most successful BBQ teams on the Professional BBQ competition circuit in the last several years. A one-man team, Kelly Wertz has distinguished himself with the following:

• BBQ World Champion - having won the Jack Daniels World Invitational BBQ Championship on his home built cooker.

• 35 Grand Championships • 25 Reserve Championships 

• 137 top ten finishes • 98 -1st place category finishes • 3 Perfect 180 Scores

• Competed in 12 different states in the US and have won contests in each state

• Each year since 2007, 4 Legs Up BBQ has finished in the top 15 out of over 4500 teams in the Kansas City BBQ Society Team of the Year Points.

• Kelly’s BBQ sauce has won the American Royal Best Sauce on the Planet. 

Since 2009 Kelly has taught over 1000 people how to develop their own BBQ and grilling talents either for their own backyard use for their family and friends or how to win professional BBQ contests.

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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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Blane Hunter (a.k.a. Mr. Porky Butts) grew up barbecuing in south Texas from a very young age. He was tending fires and checking temps as soon as he could help with his dad’s passion for the magic that happens in the world of “low and slow” pit smoking. 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.

• 85 top 10 finishes
• 22 Grand Championships in 9 different states
• 7 Reserve Grand 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 – Perfect” Scores in Chicken, Ribs, Brisket and Pork

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In the last 20 years Ray Lampe, a.k.a. "DR. BBQ",  has become a legend in the BBQ community, dominating the BBQ competition circuit by winning dozens of competitions all across the country. He is one of the country's leading authorities on BBQ, grilling and tailgating. Ray has written four BBQ cookbooks and is currently working on a fifth. 
Ray has appeared on The Food Network, most recently as a judge and expert on "Tailgate Warriors w/ Guy Fieri", HGTV, CNN, Discovery, OLN, and is a regular guest on Sirius/XM radio. He has been featured in several publications including, Life Magazine, Maxim, Food & Wine, Men's Journal, USA Today, and The Wall Street Journal.

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This week's guest on BBQ RADIO NATION, Rod Gray, was crowned 2013 Kingsford’s BBQ Pitmasters (Season 4) Grand Champion on national television.  A National Championship in 2009, Rod Gray of Pellet Envy was also the runner-up National Champion in 2010 and has been named the best pork ribs and brisket cook in the entire country.  

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Artist STRETCH Rumaner (Sculpture/Design/Food) has a new BBQ sauce - BLACK OXYGEN BANGIN' BBQ SAUCE. He is innovative and original, as his appearance on BBQ Pitmasters proved.  A frequent guest of Guy Fieri, and not just on Diners, Drive-Ins, and Dives, STRETCH is becoming a common fixture on Food Network shows.  He is a wild man and is always a favorite of the show.

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Lance Rosen, a classically trained chef, is the Big Boy of Big Boy BBQ in Melbourne, Australia. He opened the first BBQ in Australia in 2010, after falling in love with barbecue in the USA.  His book, "Temples of BBQ", won the title of Best BBQ Cookbook in the World at the 2015 Gourmand World Cookbook Awards. He has cooked and learned with some of the greats like Tuffy Stone (Episode 16), David Bouska (Episode 18), Myron Mixon and others.

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For this episode we brought in Meathead Goldwyn who is focused on Thanksgiving turkey (smoked and deep-fried), as well the essential sides like stuffing and gravy.  Listen in to discover what “muffings” are.  Meathead is the author of Meathead, The Science of Great Barbecue and Grilling, a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.  An expert in wine, as well as barbecue, Meathead has written hundreds of articles as a syndicated columnist for The Washington Post and Chicago Tribune, among others. Discover more about Meathead at AmazingRibs.com

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Emily Detwiler is the CEO of the international BBQ organization Kansas City Barbecue Society.  The KCBS has over 20,000 members and is the last word in competitive BBQ, everywhere.  Also on the show, some ideas about smoking turkeys for the holidays.

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