Summary
This is the story of how a "pipe dream," a full-time job, and a Billy Currington song accidentally launched one of barbecue's most memorable brands.
Jason Rains, the founder of "Pretty Good At Drinking Beer Barbecue," joins us to share his wild 15-year journey. He started with zero experience and a team name that’s a marketing nightmare (but a fan favorite). He pulls no punches, recounting the story of finishing "dead ass last" at a major competition only to fight his way back to a Grand Reserve (second place) finish years later.
In this episode, Jason shares the unfiltered story behind his brand, his bold quest to create a sauce "better than Head Country" (a big deal in Oklahoma!), and his new projects, including a non-traditional smoker cookbook and a revolutionary no-sugar-added sauce sweetened with monk fruit.
More than just barbecue, this is a story about community, passion, and hustle. Jason balances his full-time job and a return to college for digital marketing, all while running his growing business. His core philosophy? "Food doesn't care about your race. Food doesn't care about your religion... Food brings people together."
In this episode, you'll learn:

• The Origin Story: How a Billy Currington song on a back porch led to the "PGADB" brand.
• The Competition Grind: The truth about competing, from finishing "dead ass last" in 2015 to claiming a top prize.
• Oklahoma Sauce Wars: The cultural importance of Head Country and Jason's mission to create a sauce he loves even more.
• What's Next: A sneak peek at his upcoming second cookbook (focused on non-traditional smoker dishes) and his new no-sugar-added sauce.
• The "Pipe Dream": How Jason's passion project evolved into a legitimate business with employees.
• Core Philosophy: Why supporting local businesses and the spirit of community define the barbecue world.
• The Big Picture: Jason's powerful belief that food is the ultimate unifier, transcending politics, religion, and race.

Chapters:

• 0:23 The Origin of "Pretty Good At Drinking Beer Barbecue"
• 3:06 Branding Challenges and Success
• 4:18 Barbecue Competition Experiences
• 5:38 The Evolution of BBQ Sauces
• 6:07 Head Country BBQ Sauce in Oklahoma
• 7:07 Changing Judge Preferences
• 8:12 Developing a Sugar-Free BBQ Sauce
• 10:11 Barbecue Sauce and Family
• 11:37 The Science of Smoking Meat
• 15:06 Smoker Recommendations: Hasty Bake and Oklahoma Joe
• 19:00 The Nook and Local Business Support
• 21:19 Philosophy of Supporting Local Businesses
• 22:19 Challenges of Competing with Big Box Retailers
• 24:26 Why "Pretty Good At Drinking Beer Barbecue" Avoids Walmart
• 25:27 Working with Homeland Stores
• 27:38 The Realities of the BBQ Sauce Business
• 29:59 Shipping BBQ Sauce Nationwide
• 31:09 The Power of Food to Bring People Together
• 31:56 Juggling a Full-Time Job and a "Pipe Dream" Business
• 33:09 The First Cookbook: "I'd Smoke That"
• 34:09 Non-Traditional Smoker Recipes
• 37:18 Plans for the Second Cookbook
• 39:31 The Value of Teaching and Community
• 40:06 Smooth Sailing and Stressful Times
• 41:09 Leaving a Legacy
• 41:35 The Camaraderie of the Barbecue World
• 43:24 First Grand Reserve Win
• 46:25 Helping Fellow Competitors
• 50:18 Favorite Food (Not Barbecue)
• 51:00 Regional Barbecue Styles
• 52:48 Belief in Luck vs. Smartness
• 53:34 Returning to College for Digital Marketing

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