Best BBQ Show

If you like beef and you're not following @beefmaven on Instagram I'll give you a minute to add her to the people you're following. Diana and Daniel educate anyone who comes into their lab about beef and how to butcher it. Sides, quarters, primals they'll show you how to turn it into your favorite steak.

I got to spend 2 days in the meat lab pulling all kinds of Certified Angus Beef cuts off the slab in their lab. I shared the lab with a dozen BBQ joint owners who traveled all the way to Wooster, OH to learn more about the business. You see, the meat lab is where you learn about all the ways you can prepare beef. You can pull a steak and hand it to a chef in the other room to cook. We tried inside vs outside steak among other juxtapositions.

In this episode we put USDA choice up against the Certified Angus Beef brand. We also try some aged beef that I honestly though was infused with some kind of bleu cheese. Interesting flavors and an interesting conversation on this weeks episode of The Best BBQ Show.

Thanks for listening. Make sure you follow us on social @bestbarbecue. Stay tuned for new merch and all new episodes on YouTube and your favorite podcast player.

Thank you for listening to The Best BBQ Show. We spent a week with Certified Angus Beef and sat down with BBQ enthusiasts from all over the world. This week the story of Blake Thurgood. A man who is bringing Texas BBQ to multiple restaurants in Guatemala. We talk Texas, cooking in volcanoes and all the other challenges of being so far from home. We swapped stories all week and I can't wait to meet up with him again. He's a hustler and a gentleman.

Enjoy this episode and don't forget to connect on social media!

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Thanks for listening. This week I talk to Geoffrey Bednar, a man who was thrown into the ranching business at a young age when his mother bought a farm sight unseen. Since then he’s spent almost 2 decades working with Certified Angus Beef spanning the globe.

This episode is part of a week long trip I took to Cleveland and Wooster, OH to hang out at the world headquarters of Certified Angus Beef. I asked them to put me in front of people with good stories and Geoff did not disappoint. We talked about his family’s butcher shop in Chicago, motorcross, beef and how Certified Angus Beef got started.

He’s spent his whole life around beef, raising cattle and spreading delicious Certified Angus Beef around the world.

I’m actually editing this episode on the porch of Convenience West right now. I took a trip out to west Texas so look out for a Marfa episode coming in a month or so. I might even stay up late tonight and hang with the overnight crew.

For now, enjoy this interview with Geoff Bednar about all aspects of beef.

This is the first episode of my tour around Cleveland with Certified Angus Beef. We spent the afternoon at Larder in Cleveland tasting different meats, vegetables and desserts that are all uniquely made. Chef Jeremy Umansky is a mad scientist with jars and cans from floor to ceiling. This restaurant has unique bites, delicious sandwiches and amazing desserts made by Jeremy's wife Allie. Kenny Scott also sat down with us for the end of the interview to talk about working with friends all day on whatever they want.

Some places have rules and some places have more freedom. Larder is letting freedom ring!

The #meatman store will be coming down at the end of February so this is your last chance to order a #meatman shirt! After that we'll have a whole new line of merch and a ton of new designs. Get yours at www.bestbbqshow.com!

Make sure to subscribe to the show and leave a review on iTunes or whatever podcasting platform you use! It helps get the word out on the show and I always read every review!

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Thank you for listening to the show. Every time you listen a brisket gets juicier.

This week I sit down with Matt of Matt's BBQ in Portland and his entire BBQ crew. Recently named "the best Texas BBQ scene" outside of Austin by Daniel Vaughn, Portland is starting to pop up on people's radar. If you know my LA episodes you know there's a lot of Texas BBQ on the west coast in general. There were 9 people at the table but we passed the mics around and got tons of stories from the crew. Play back the beginning if you want to hear who's who. I ran into them at Snow's and talked them into sitting down with me the next day to talk BBQ. I think one of the most interesting things about Texas BBQ in other cities is that they have their own way of doing everything.

These guys do their food their way. The basics are Texas BBQ and they're about to get a whole pitroom full of offset smokers. The rest is their creative freedom. Matt has created a Thai BBQ joint and a taco spot as well as his flagship restaurant. They're definitely a spot to watch especially if you're in the northwest. I love Portland and I hope to make it up there very soon to try Matt's food for myself.

If you like the show please take a moment to give us 5 stars on your podcast app. Also, jump in on the Instagram, Facebook, and Youtube to see more about my adventures and the amazing BBQ community of the world.

Thank you!

This week we talk wine and BBQ with 2 winemakers, 2 Advanced Sommeliers and a woman named Mallory who's BBQ is tough to beat! We're at Evie Mae's sharing a big spread of BBQ and all kinds of Texas wine.

https://www.mcphersoncellars.com/

https://llanowine.com/about-us/

https://www.eviemaesbbq.com/

You can follow Alex at https://www.instagram.com/spiceone_/

The #meatman store will be coming down at the end of February so this is your last chance to order a #meatman shirt! After that we'll have a whole new line of merch and a ton of new designs. Get yours at www.bestbbqshow.com!

Make sure to subscribe to the show and leave a review on iTunes or whatever podcasting platform you use! It helps get the word out on the show and I always read every review!

Instagram | Podcast | YouTube | Facebook

This week I have a two part episode with the Khoi BBQ crew. I followed them around all day until they could sit down and talk. I’ll also have a ton of footage for the youtube episode as well.

The first half of this episode is with Don and Theo Nguyen. Brothers who work together to create unique flavors at their pop ups around Houston. I joined that at Baileson Brewing and then followed them to their secret location to talk about their history.

Part two of this episode is sitting down with Theo and his crew to talk about how they met and some of their good stories. They are a solid team and you can tell from the conversation that they have a lot of fun cooking together.

You can check the Khoi crew out at https://www.instagram.com/khoibarbecuehouston/

The #meatman store will be coming down at the end of February so this is your last chance to order a #meatman shirt! After that we'll have a whole new line of merch and a ton of new designs. Get yours at www.bestbbqshow.com!

Make sure to subscribe to the show and leave a review on iTunes or whatever podcasting platform you use! It helps get the word out on the show and I always read every review!

Thank you to everyone for helping us create the best show yet in 2019. Want to know what 2020 is going to look like? Listen now to hear all about the new year and the new ways our show will be covering the scene.

Mentioned in this week's episode:

Ryan Cooper aka BBQ Tourist Recover Fund: https://paypal.me/pools/c/8k6GKNrc23

Ryan Cooper https://www.instagram.com/bbqtourist/

TJ Tran https://www.instagram.com/lazyteej/

Tom https://www.instagram.com/hirotoshi_mugen/

Darren Lafferty https://www.instagram.com/whitebeardphotography_tx/

Joey https://www.instagram.com/thegoodolboy/

From the Ashes: https://www.fromtheashesidaho.com/

https://www.instagram.com/fromtheashesidaho/

Anthony Dibernardo https://www.instagram.com/swigswinebbq/

Wendi Haught https://www.instagram.com/wendi_haught/

Khoi BBQ https://www.instagram.com/khoibarbecuehouston/

Do you like supporting the BBQ in your city? How about pitting them against other great BBQ joints from surrounding cities? The folks at HOUBBQ have been putting together throwdowns for years and I'm excited to be part of this one. The food was incredible and there wasn't even a brisket in the building. BBQ is more than just brisket or ribs or any common ingredient that you see at a restaurant. BBQ is fire. BBQ is the feeling you get when you have a good fire, quality meats and you're cooking for people you love to be around.

I'm excited to share some of the highlights of this event with you and I hope you can make it to the next event. These are always a good time and a great way to taste BBQ from all over the state in one place. Enjoy this episode with Insterstellar BBQ, Scott Moore from Tejas BBQ, Daddy Duncan's, El Topo and more!

Thanks for listening!