The Bite Meat Podcast

* From shoveling charcoals on the Appalachian Trail to the top of the culinary world, Chef Gephart shares his story and innovative techniques that could change how you do barbecue.

* "White, red brown is how we throw it down."

* Why field-to-table inspires and instructs

* Smokin' Hot Tip: When and what to inject

* Deeply affected by the devastation of the July 4 floods, Ramon decided to hitch up his barbecue smoker and head to the rescue site.

* Sleeping in his truck, working 16-hour days, sourcing supplies every way he could, the elite pitmaster became one of the hidden heroes and inspiring stories amidst the sadness and recovery.

* How Mike and Betty Jo Prasek created an institution

* Keys to standing out in an ever-growing roadside superstore market

* The head-spinning process keeping kolaches, dried sausage and meats at a high level

* Deer processing by the numbers.

* How a changing market landscape is affecting prices, production and consumers

* Are pizza ovens, micro-pits and griddles here to stay?

* Big-box stores going all-in

* The future of pop-ups and food trucks reacting to beef prices

* What recent James Beard and Michelin accolades mean for Texas and Houston restauranteurs and the food scene

* Common threads Eat Like A Local restaurants share

* Cooking with live fire changing the game?

* Is The Bear a genuine reflection of the industry?

* How the fascination with Texas brisket is taking over the world

* Sloan's next project will be eye-opening and must-see for all BBQ fans

* Unapologetically herself, Sloan's life lessons and experiences offer lessons for us all

* Competitive pitmaster and longtime barbecue expert Tyler Gurney has done just about everything in the industry. He'll share stories, tips, do's and don't's and insight into taking your game to another level.

You'll hear techniques, approaches and wood choices from:

* Michael Sambrooks of The Pitroom

* Ronnie Killen of Killen's

* Aaron Franklin of Franklin Barbecue

* Sloan Rinaldi of Texas Q and Netflix

* Leonard Botello of Truth Barbecue

* From smoked pork butt menudo, to barbacoa with Carolina Gold BBQ sauce and "Pica Fritz," melding cultures opens up an entirely new flavor profile.

* Fredericksburg staple Leroy's Tex-Mex Barbecue is carving out a niche we all can learn from.

* How the little things make a big difference