The Pit Life Syndicate is a cutting-edge podcast that delves into the world of barbecue with depth and expertise like no other. Hosted by seasoned pitmasters John Maguire & Wes Phillips the podcast offers listeners an insider's perspective on all things related to the art of barbecuing. From discussing the latest techniques and equipment to sharing mouth-watering recipes and stories from the pit, the Pit Life Syndicate is a must-listen for BBQ enthusiasts and novices alike. With its engaging and informative content, the podcast has quickly become the go-to source for all things BBQ.

What sets the Pit Life Syndicate apart from other BBQ podcasts is the level of expertise and passion that the hosts bring to the table and the high level guests like episode one with Duce Raymond. These are not just enthusiast guests talking about their hobby; these are seasoned pitmaster guests with years of experience and knowledge in the field of barbecue. Their insights and tips are invaluable for anyone looking to up their BBQ game and take their skills to the next level. Industry experts and celebrity chefs, providing listeners with a well-rounded and comprehensive view of the world of barbecue.

In addition to its informative content, the Pit Life Syndicate also offers a fun and entertaining listening experience. The hosts bring a lighthearted and engaging approach to the topic, making each episode enjoyable and easy to listen to. Whether you're a die-hard BBQ fanatic or just someone looking to learn more about this delicious and time-honored tradition, the Pit Life Syndicate is the perfect podcast to satisfy your craving for all things barbecue. With its unique blend of expertise, passion, and entertainment, the Pit Life Syndicate is truly the hottest BBQ podcast on the airwaves!

This weeks episode of the Smoke Ring Syndicate I’m joined by BBQ historian, Ed Reilly we’re talking all about Georgia BBQ day which takes place on March 25, 2024. It is a wealth of information when it comes to BBQ in Georgia and beyond. We talked about everything BBQ, including BBQ in space! Did you know that Georgia BBQ was the first barbecue and only BBQ to be eaten in space? Finchers BBQ holds the title. We found out when the first BBQ road trip happened which was in Georgia. Georgia has so many massive BBQ, history, points and events. This year celebrate Georgia BBQ day #GABBQDAY my cooking, delicious barbecue, and posting on our socials and beyond with the #. Ed and mini BBQ accipiters will be on hand at the Georgia Capitol March 25, 2024.

Bill Dumas is back in the studio for his second episode with The Smoke Ring Syndicate We come into frame with a new friend, Cliff Schulze Yes that Schulze of Schulze Pit Room. Bill has taken his sausage passion from the Brotherton’s Black Iron BBQ up to the Seguin Tx at the Schulze Pit Room. There he’ll be polishing the current sausages and expending the line 10 fold! Look to be able to get Bills art maybe even at YOUR house? That’s right Tuesday of this week March 12th was his first day but don’t expect him to keep all the sausage inside the walls of the bbq restaurant. The door seems to be propped open to have wholesale sausage delivery possible. Which, as an Atlanta resident makes me very hopeful for the future of sausage. And in true bbq lifestyle fashion Bill will continue to burn the candle at both ends with the classes consulting and his crazy schedule. Bill is a massive historian of the craft and even at his wurst he’s better than most. The Schulze name has been one in the Texas world for a number of years so I’m certain that relationship will be great for them both. The restaurant in Seguin has old school bbq vibes from more than 20 years ago being a bbq restaurant already. And with the updates and reclaimed interior from all over the US, it’s definitely got that old school vibe that bbq is. I’m super excited to see Bill in person soon and see the new world of sausage. https://sausagesensei.com/ https://schulzespitroom.com/

Brett Gallaway the show pony half of the Steak Cook-Off Association joins us to chat in the studio for this week’s episode. Who knew cooking steaks could be a competitive sport. For the last 10 years I’ve watched as the SCA was born and has grown into a worldwide network of food sport people. The SCA is what I like to highlight on the show the bbq lifestyle and this one I’ve gotten to see from it’s infancy to this year the 10th anniversary of the World Steak Championship. Golden tickets aren’t just free for the taking competitors from around the world strive to make it to the show. Aside from the money and bragging rights there are world championship rings that rival football championship rings.

Ryan Lane owner operator of Lanes BBQ right here in Georgia has only been in operation for 10 years but is already gaining worldwide exposure. What started as a roadside catering business has transitioned into a big sauce and rub business. If you are looking into starting a rubs n sauces business this is the episode where the curtain is pulled back and you see what some of the biggest challenges are as well as how big you can get. Ryan was dropping gold nugget after gold nugget. He’s seen and started as a bbq guy but he’s striving to be the next Hunts or French’s in the kitchen of the world. From the label design to the sauce itself. It’s part of the process and to date he’s pealed back the curtain even further to help show the bbq lifestyle on a world scale rub n sauce brand, catering company and international sauce boss. How could you see the possibility of selling your locally made bbq sauce you used on your roadside stand on the weekends after doing it as part of the insurance policy change to soften the insurance changes with bbq sauce in Italy, Canada, Australia and others? If you step back and see the Australian market by itself and the ownership they take in Ryan’s business you’d never know some Georgia boy started the process for them to create the MASSIVE business they have in their own right. I fully intend to chat with the ownership down there this year…. To them taking delivery of their last premade in Georgia sauce to the Made in Australia sauce that is coming to them this year. It was less than an hour but I’m sure I have 6 hours of notes and 10 hours more to talk about with Ryan Lane and the LanesBBQ.com brand. It’s a service to people Ryan is good at and he’s fortunate to have it in a BBQ flavored version of vehicle with bbq people being so focused on just creating community and just trying to help out and do the right thing. BBQ family plays a large roll in getting started in your quest and if you don’t mess around and forget the bbq community you are destined to achieve the greatness you deserve.

How do you make a Meatstock? If you said you take the child of a father who doesn’t do much cooking & a mother who is vegetarian, you win! Jay Beaumont, cofounder of Meatstock didn’t have the traditional southern bbq eating upbringing you’d imagine a meat party planner would have for sure. Jay made a pilgrimage at 30 to the US of A and had our traditional smoked brisket. Even after a 14 hour plane ride it was still smoke stained in his mind. Hosting a small bbq and blues event eventually added more bands & transformed into Meatstock, a bunch of meat loving folks listening to bands on stages, watching bbq gurus put on bbq masterclasses, a strong man competition and so much more! I mentioned to Jay you’d have to be careful going to Meatstock as a bbq lover bc the many different overwhelming activities are likely to help you spawn a new hobby in addition to bbq spectatorship. But I personally believe the Meatstock folks have cracked the code on bbq competition cooking. So much to do so much to see and ppl want to see it, eat it and hear how they could do the same at home. Now for 2024 Meatstock will be held 5 times from New Zealand, through Australia out into Brazil. Quite the meaty event count for a child of a vegetarian, I’d say. When he mentioned he hadn’t heard or or had traditional bbq until he was 30 I got sad and felt sorry for him but when you see what he’s built so he can get great bbq without a 14 hour plane ride in his backyard 5 times, as a hobby; it goes from sorry to Straight respect for such a great event in his free time. Meatstock can be found on all socials, this year mark your calendars for one of the 5 spots to get your full of a great time at a bbq competition. And those that know about the competition not being good for a customer at a festival need to see it in person!

Noam W owner of the Trompo king brand joins the show. I remember watching the brand become. Several years ago the introduction of a product that was kind of semi-foreign to most Trompo cooking vertical stacked meats. Over the years the brand has grown and I thought it was time to get the full story as well as his bbq lifestyle journey son tape. Noam was a great guest that we hope to continue having on the show. We spent a short time with Noam but learned SO MUCH with regard to bringing a bbq product to market. In addition we even learned about partnering your bbq brand with others to spread bbq products further and faster. This won’t be my last conversation with Noam. I can guarantee it. In a few short years he’s garnered the attention and respect of the bbq community and gives back along the way. Plus that bbq bus is SWEEET! How do you get a ticket to ride? He’s living the bbq lifestyle and we love it. TrompoKing.com for yours!

Dreamers can dream he makes shit happen. Junior is going on years of experience, catering, his competitive bbq trail, his tv career building two restaurants. And never accepting status quo as good enough. The American dream is alive and well at Juniors. A chance meeting in 2018/19 led to friendship with this guy. And when you meet him and work aside him you’ll see why he had the quote up on the wall. Why there’s a holiday on the books in Midland Texas with his namesake. Since moving his operation to Early, Tx Junior doubled down on starting a business and started two. The meat market and the restaurant work hand in hand being that there’s so much meat required for the bbq restaurant. Juniors Paydirt, and Rub for Grub are also available on site. It’s a wonder Junior ever sleeps.

Levi Stoakes the husband half of a husband wife team sits down at the pit this week. Sitting down and being still isn’t something that comes easy to this young bbq man. Especially after putting 70,000 miles on your bbq gear in a year. Wow that’s gunna be rough on the trade in value….. but I digress. I always like to know where folks get their love of bbq, & in a great many cases the guests grew up with it or in it. “Yeah we always slaughter a hog every fall” but not this time. His only childhood memory of bbq wasn’t even actual bbq….it was a crock pot of meat and sauce with the false label of bbq. So to see and hear this Colorado kid making waves in the KCBS as well as winning the Jealous Devil cash prize had me curious. Levi Stoakes was a quick study entering bbq less than 9 years ago and bringing home giant checks now for Colorado Bulldawg BBQ. You see guys n gals in the Q game 15+ years and not accomplish these feats. Here we are less than 10, hunting for KCBS awards, winning points chases, hosting a tell all class. Some of the things that he’s done inside of the decade are nothing short of feats reserved for guys with double the time in the leagues. It’s fascinating to see the next generation of Pitmasters be born right in front of you. He’s already giving back with bbq classes. Come see him in action January 19-20th, his tell all class is sure to sell out!! Here’s tie link to get more information about the class: https://www.facebook.com/coloradobulldawgbbq?mibextid=2JQ9oc

Aside from being a dynomite roommate, Harry Soo is the concept of BBQ in human form. BBQ is about community family and just a great time. Harry devotes, much time, energy, as well as blood, sweat and tears to the BBQ community. I’m fortunate to call him a friend. But since our chat in 2020 much has changed. It’s time to catch up and see what’s going on with Harry Soo. Harry is going Vegan…. Cooking vegan on one of his new YouTube channels. He will also introduce a line of vegan seasonings. But of course that’s not enough with the travel, youtube, original rubs and seasonings. he had to partner with a guy to start a grill company. But there were still moments in the day that were bare… so enter the team building bbq Ted talks. Done to help build a greater team of employees which started at Nickelodeon with the SpongeBob people versus another group. Only with Harry could this be a thing. Harry Soo is a BBQ glacier. You see what he does on Facebook and YouTube but it’s just a very small part of Harry under the water you have the grill company the Ted talks the vegan inclusive barbecue, the travel. Looking forward to 2024 and reconnecting in person with Harry and Junior to cook some Hogs.