Welcome back to This Week in Barbecue, the podcast where we don’t care when you get your ‘cue, as long as it’s not drive-thru.
We’re fresh off the Open Fire Meat Up, I’ll give y’all a quick recap and talk about what it was like cooking on Big Javi’s rig, the Fire Coop. We’ve also got an interview dropping soon with Tay from EatBobbys on YouTube, so keep an eye out for that.

Now, this week we’re diving into a mix of topics, from meat prices that’ll make you question your life choices, to the never-ending tipping debate, and even a Texas high school barbecue program that’s shaping the next generation of pitmasters.

Plus, we’ll break down what skyrocketing food costs mean for your holiday table, from turkey shortages to creative ways to feed the family without going broke.

So grab a plate, pour a drink, and let’s talk barbecue, community, and the cost of keeping the fire going.