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.

• Razorracks BBQ Website
• Razorracks BBQ on Instagram
• Razorracks BBQ on Facebook

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

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.

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/

John is part of the BBQ Champs Academy family, and aside from being a championship SCA steak cookoff professional, he's won his fair share on the professional barbecue circuit also. It was a great pleasure to talk with John.

Montana Max (Max Nelson) joins us to discuss his food sport exploits. It's always a pleasure talking with people like Max who are passionate about what they do. Max comes to competing in food after a career as a professional musician. This transition makes a lot of sense as both ventures have him squarely in the spotlight in what others might see as high-pressure situations.

Max has a brand new series of classes on offer over at BBQ Champs Academy featuring a wide range of backyard favorites proven to delight competition judges of the highest caliber. Just imagine what these dishes would do for your at-home BBQ and Grilling reputation!

Find Montana Max Here: 

Montana Max Website

Montana Max on Instagram

Montana Max on Facebook

Montana Max on Twitch

In this episode, I talk with Mick "Maka" Kerkham from Maka Leathergoods in Tasmania. His custom leather knife rolls are sought after by top chefs and BBQ pitmasters all over the world. Minutes into my interview with Maka, and you'll be locked to his way of storytelling... and boy, does he have a great story!

Maka didn't learn to sew until he was 39. Now, at 51, the self-taught designer can't get enough of it: he spends his days in his back-garden shed in Sorell, 30 kilometers north-east of Hobart, sewing classic leather knife rolls and sheaths as well as toolbelts for some of the country's best chefs and makers.

All of the hides used for the products created by Maka Leathergoods are sources from Australia. Branding marks or imperfections are left to give the leather character, and customers can choose from among a nice selection of colors, hide types, and finishing touches.

Be sure to follow up with Maka via the social media links below and let him know what you thought about the interview!

Maka Leathergoods Website

Maka Leathergoods on Instagram

Maka Leathergoods on Facebook