This week, we’re rolling up our sleeves, loosening our belts, and tackling one of the most important questions known to humanity: why the hell is BBQ so good? What is it about smoke, meat, and sauce that turns rational adults into territorial philosophers?

We’re breaking down the holy trinity of BBQ—regions, styles, and opinions—from brisket to ribs, dry rubs to sticky sauces, while sampling meats and sides from a local BBQ joint that understands the sacred art of low and slow.

To wash it all down, we’re pouring the good stuff: Old Forester Birthday Bourbon and Old Forester 1920 Prohibition, because great BBQ deserves whiskey with some backbone. And we’re lighting up the 2025 Boy Band cigars, smooth enough to keep the peace when the inevitable “vinegar vs sauce” debate kicks off.

So grab a napkin, pour a glass, and join us as we talk smoke rings, regional pride, and why BBQ isn’t just food—it’s a lifestyle. Just remember: opinions may be spicy, but the meat is mandatory.