The Bite Meat Podcast

* Go behind the scenes of one of the biggest barbecue competitions in the world. From planning, to traveling, putting together a super team and making great barbecue, a legendary pitmaster shares terrific insight.

* Getting that "one bite" right not just for judges, but the illustrious Texas Monthly list.

* And why all the expense and headaches is worth it.

* "Wisconsin-style" comes to life on steaks, prime rib and seasonings.

* How simple compound butters and sauces can elevate dishes.

* The proper way to prepare brats.

* Appreciating the right seasonings and the Big Green Egg. 

If you're confused about which style of pit best fits your lifestyle and preferred method of cooking, the CEOs of Big Green Egg, Traeger and Pitts and Spitts offer insight on their popular pits.

* Chef Adrian Cousin takes us through some of the obvious and not-so obvious challenges facing private chefs.

* From adapting to various kitchens, unique requests, unexpected hurdles and dietary flexibility ... and all while keeping menus top-notch.

* Immediate, short-term and long-term effects, from pit makers to spices and manufacturers

* How the industry is adjusting

* Why consumers are loving outdoor kitchens, griddles and pizza ovens

* Best approach for burnt ends

* What separates Cajun-influence on pits and grills.

* Detailed techniques on everything from pork chops and loins, to frog legs and gator.

* Who doesn't love gumbo and etoufee -- especially on a grill.

* If you're not trying these sides, what are you even doing?

Despite no traditional culinary training, self-made influencer Karen Wheeler has gained a legion of fans with unique, but simple cooking ideas.

She'll offer insight on her story and ideas and approaches that anyone can master. Plus, insight on international influences and Easter go-tos.

* How a love for South Texas barbecue took over the world

* Don't ever underestimate weather, elements and positioning your pit

* What to look for when shopping for a brisket

* Wrapping made easy

* The biggest challenges backyard pitmasters face

* Are there "magic numbers" for internal temps

* Appearance matters, even for your family and friends