The Bite Meat Podcast

* EGGtoberfest, what puts the "ultimate" in ultimate cooking and versatility

* The remarkable story of how it spawned the "Egghead" movement

* Expanding horizons and possibilities, plus the unique approach for keeping it at the top of the kamado-style game

* Recipes and things you didn't know were perfect to make in BGE

Flat-out some of the best barbecue advice and tips you will hear, from:

* Pinkerton's Barbecue's Grant Pinkerton

* Truth Barbecue's Leonard Botello

* The Pit Room's Michael Sambrooks

* Killen's Barbecue's Ronnie Killen

* How a backyard cook became one of the most influential pitmasters in the game

* The versatility of that pit you have in your backyard

* Taking the intimidation out of cooking barbecue and holiday meals

* Holiday tips on turkey and "double-smoked" ham

* Erin Feges of Feges BBQ -- one of Texas Monthly's Top 50 BBQ restaurants -- joins the podcast to dig deep on various aspects of barbecue sauces:

+ When and how using them can complement meats

+ What "Alabama" white sauce, vs. vinegar-based, vs. tomato-based, vs. mopping sauces can do for various proteins

+ And of course, we answer the question of, "does great BBQ really need sauce?"

* World Champion pitmaster Danielle "Diva Q" Bennett goes in deep on the best ways to brine, prep and smoke the best turkey you'll have.

* It's not just about the meats. What backyard pitmasters can learn about expanding their cooking horizons.

* Getting the best bark, cooking through Beryl and what pellet grills really can offer.

* Aaron Franklin, Truth Barbecue's Leonard Botello, Netflix BBQ star Sloan Rinaldi and The Pit Room's Michael Sambrooks' weigh in.

* Does the pit matter? What spices? Techniques?

* Plus a Smokin' Hot Tip on how to make your tailgate party stand out.

In this episode of the Bite and Meet podcast, we sit down with the legendary pitmaster Ronnie Killen of Killen's Barbecue. Ronnie shares his journey from growing up in a family where cooking was a love language to becoming a renowned figure in the world of barbecue. He discusses his culinary education at the prestigious Le Cordon Bleu and how it expanded his understanding of cooking techniques.

Ronnie offers insights into the nuances of barbecue, from selecting the right cuts of meat to the science of resting and reabsorption rates. He emphasizes the importance of simplicity in seasoning, advocating for high-quality ingredients like Malabar Tellicherry pepper and kosher salt. Listeners will also learn about Ronnie's innovative approach to cooking brisket and the significance of using different woods for various meats.

John Lopez dives deep into the world of barbecue, focusing on the intricacies of whole hog cooking and the allure of exotic meats. With insights from barbecue legends like Jess Pryles of Hardcore Carnivore and Grant Pinkerton of Pinkerton's Barbecue, listeners are treated to a wealth of knowledge on techniques and flavors that elevate pork to new heights.

Join Erin and Patrick Feges, known for their mastery in whole hog barbecue, as they discuss the challenges and rewards of venturing beyond traditional Texas brisket. The episode also highlights the unique approaches of Michael Sandberg from The Pit Room and the innovative use of exotic meats such as cabrito and duck.

Discover the secrets behind crafting the perfect barbecue rubs and spices with insights from Scott DeKnight of Badia Spices and learn about the fusion of Cajun flavors with Keith Guidry's Extra Cajun seasoning. This episode is a must-listen for anyone looking to expand their barbecue repertoire and embrace the rich tapestry of flavors that define the art of grilling.

* How to know what style pit or grill fits you best

* The details that make a big difference in cooking

* Why the griddle and pellet grill markets are exploding

* Getting over the intimidation of slow-smoking

* Smokin' Hot Tip: Best prep and tools for your pit or grill

* The risk/reward of the live-fire method

* Meat Mythbusting

* Perfect steaks and the "just keep flipping" approach

* Fire sourcing the right way

* Best advice for cooking on a spit