* 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

* With BBQ in her family for more than 100-years, Sloan Rinaldi finally dove in at age 50. She has since become one of barbecue's biggest stars

* How diving into true craft barbecue techniques can make your food stand out

* A unique approach to turning out succulent and consistent chicken

* A mustard binder on brisket? Yes. Here's why

* What it's really like going through the Chopped and Netflix BBQ Pit Master experiences

You will love Sunny Moody's story and rise to the top of the barbecue game.

* Healthy ... barbecue? Yes.

* Turning a crossroads into a crown

* Melding different regional techniques into great barbecue

* The perfect steak, from a World Champ.

* Spices matter. They matter a lot

* Scott shares everything about how Badia has reached the top of the industry without compromising quality

* What to look for in spices.

* What goes into sourcing and blending spices for the highest quality

* Trending influences in the food world: India, Korea, Africa and others

* Fascinating insight on garlic and pepper 

Texas-raised Bill LaViolette decided to open a Texas-style barbecue restaurant in Tennessee. During a global pandemic.

His Shotgun Willies in Nashville has since been named one of the best, anywhere.

* His story, plus detailed brisket tips and how to enter the trailer/restaurant game.

* Smokin' Hot Tip Of The Week: Open-flame cooking.