The Bite Meat Podcast

* Jordan Beeman from Heart Brand Beef brings insight sure to improve your barbecue game

* Aaron Franklin, Grant Pinkerton and Leonard Botello talk all about brisket.

* From techniques, to wrapping, smoke, meat and their unique techniques, they share insight like no other.

* What about the rubs? A dive into some of the best options.

Plus:

* Getting into the barbecue world, "backwards."

* All the essentials for taking your barbecue game to another level.

* Don't sleep on cabrito and duck

* All about chicken: From whole chicken, to half chicken, pieces and "dunking" them for best flavor

Couldn't help but ask Erin and Patrick Feges, a pair of classically trained chefs who have worked at the best of high-end restaurants, about The Bear.

Now they dominate at Feges Barbecue in the Greenway and Spring Branch areas.

A fascinating discussion with the owners of Feges Barbecue, and how their disparate backgrounds came together to create magic.

* Most recently, the challenges were overcoming Hurricane Beryl obstacles, but this barbecue power couple thrived.

* Also, a deep dive into how a long recovery from battlefield injuries led Patrick into the barbecue and culinary worlds. And, ultimately, to the classically-trained Erin.

* Techniques and barbecue strategies we could all learn from, advice and insight from true experts in the field.

* Is The Bear accurate? They know. And they tell.

* Plus, a Smokin' Hot Tip Of The Week that declutters the many options for pits, grills, pellet grills, charcoal ovens and more. What exactly is right for you?

If you have mastered brisket and barbecue, you will absolutely learn more from Leonard Botello's terrific insight. If you are learning, you will take your cooking to another level.

Leonard Botello shares details and techniques that will help everyone.

* What is the "feel" of a perfectly executed brisket?

* Anxious every time you cook for people? You're not alone.

* Why you may be doing too much 

* The kinds of cuts of meat you should look for, and where to get them.

* Just in time for Fourth Of July:

* Which woods pair best with which meats? The Smokin' Hot Tip Of The Week

* Grant Pinkerton shares all on his rise to prominence and everything it takes to enter the competitive barbecue world.

* Also why hot-and-fast always is his go-to.

* Plus ... why he tried to cook a bad brisket, his best tips for weekend cooks and how barbecue helped save his life.

Joined by wife Hannah McNair, the Texans owner offers insight into why his biggest passion outside football is smoking and grilling meats.

From brisket, chicken and unique meats he smokes at a high level, to cooking for the entire Texans team and what makes his best dishes elite, Cal offers a glimpse into his barbecuing world.

Also, the great Gus Johnston on how to best cook whole chicken, chicken pieces and wings in this week's Smokin' Hot Tip Of The Week.

One of the most innovative and successful Pitmasters in the world, Aaron Franklin joins John Lopez for a conversation on all things barbecue. 

Franklin and Lopez discuss everything from smoke profiles, smoke flow, wood techniques, seasonings and under-appreciated things to put on pits and grills.