In this episode, I'm talking with Rey Tagle from CharcuterieMaster.com. I found some amazing photos of Rey's home charcuterie projects on his Instagram channel and caught up with him to learn a bit more about what he does. Having more knowledge of eating charcuterie than making it, I had to ask...  How Do You Make Charcuterie at Home?  Rey gives a great deal of great information in this interview. You can also grab an amazing 62-page e-book on making charcuterie at home on his website. In our talk we cover:   Equipment and Meat Selection  Non-Fermented vs. Fermented Charcuterie  Types of Casings to Use  Making Your Own Home Curing Chamber   Give this a listen. I think you're really going to love it!  As always, if you enjoy this episode, please share it with a friend!  ----------------------------- Connect with Rey Tagle:   Home Charcuterie on Instagram  Charcuterie Master Website (e-Book)   Connect with The BBQ Beat:   The BBQ Beat Podcast Website The BBQ Beat Podcast on Instagram The BBQ Beat Podcast Community on Facebook The BBQ Beat Podcast on YouTube 

How to Make Charcuterie at Home with Rey Tagle

A BBQ podcast hosted by Kevin Sandridge shares great stories related to BBQ and Grilling as told by the people who inspire them.  Guests include competition BBQ pitmasters, food industry insiders, BBQ and grilling product manufacturers, and event promoters from the US and abroad. If you love BBQ and have an appreciation for live-fire cooking – this is the Barbecue podcast for you.

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Talking with Drew Davis of Razorracks BBQ about how teams without big rigs, toy haulers, or trailers can still win big on the competition BBQ trail! Topics discussed include the importance of having the right mindset, tips for making the most out of your team’s competition dollars, and much more. More on Drew Davis and Razorracks BBQ:  Razorracks BBQ Website Razorracks BBQ on Instagram Razorracks BBQ on Facebook 

Drew Davis of Razorracks BBQ on Winning Big with a Small Footprint

In this episode, I talk with Duce Raymond of Sweet Baby Ray’s about the origins of the world’s most popular barbecue sauce. But we go way deeper than that. Duce shares the origins of the iconic Sweet Baby Ray’s sauce, but he also details how one very important lesson from his uncle, Dave Raymond, continues to drive the family’s successful restaurants and catering business forward. For more information, check out the following:   BBQ Beat Podcast Website  BBQ Beat Podcast - Instagram   

Duce Raymond of Sweet Baby Ray's

Winner of the 2022 James Beard Award for Research!!! Wow... It was my great pleasure to sit down for a chat with James Beard Book Award Author Adrian Miller to discuss his latest book, Black Smoke: African Americans and the United States of Barbecue. A true scholar, historian, and lover of smoked meats, Adrian and I talk about the contents of this text, along with the reasons he felt it needed to be written. It is my opinion that this is one of the most well-researched books on BBQ in the United States to date.

Adrian Miller, Author of Black Smoke: African Americans and the United States of Barbecue

No one embodies the spirit of crafting amazing food with live fire better than Canada's Chef Ted Reader. I can't thank Teddy enough for sitting down and allowing me to record this EPIC chat! Connect with Ted!  Web: https://www.tedreader.com/ Instagram: https://www.instagram.com/tedgrills/

Ted Reader on Making it Tasty with Live Fire

When it comes to BBQ pellets, you can't do any better than CookinPellets.com. Their Perfect Mix and 100 Percent Hickory pellets are my go-to pellets and have been since before the company signed on as a sponsor of the show years ago.  In this episode, I sit down with CookinPellets founder and head honcho Chris Becker, who started the company back in 2006 after finding the quality of pellets available on the market at that point lacking.  Give this episode a listen. Whether you're on the road, at work, or spending time at the smoker or the grill. I promise you'll be glad you did.

How to Make Charcuterie at Home with Rey Tagle

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