Thanksgiving is coming up so we're talking about Turkey. Hear from the National Turkey Federation in the 2nd segment, and check out segment 3 for some Turkey tips and tricks. Then to go along with it, our recipe of the week will set you up for a meal to be truly thankful for. We have a lot to be thankful for here on The Mid Mo Smoke Show and we're very thankful for our listeners. To everyone listening from Mid Mo and beyond, thank you for joining us and have a happy Thanksgiving.

This week on The Mid Mo Smoke Show we take some inspiration from the Food Network show Chopped. From our experience at the Royal in September we interview Stephanie Wilson who appeared on Chopped Grill Masters. Then we hear from Rich and Bunny Tuttle and Kim Purdy, the president of the Rocky Mountain BBQ Association in Colorado. Then we come up with a Chopped inspired recipe of the week.

This week we hear from not one but two world class BBQ cooks from BBQ Pit Masters. First we revisit our interview with Tuffy Stone from The American Royal, and then we call up David Bouska of Butcher BBQ to hear about his recent Grand Champion finish at the 30th annual Jack Daniel's World Championship. From a Hall-Of-Fame cook to a BBQ World Champ, there's not much more we could pack into one radio show. You don't want to miss this week's episode of The Mid Mo Smoke Show.

In our interview from the Royal we'll hear from the Oklahoma Joe's competition team. We chack in with Rich and Bunny Tuttle from the KCBS and find out about their exploits in recent BBQ competitions. We've also got some new recruits to the BBQ world: Collin finally bought his first smoker and the Mid Mo team has a new member that joins us on the Mid Mo Smoke Show today.

Melissa Cookston is one of the most accomplished cookers in BBQ. A repeated world champion and BBQ hall-of-famer, Melissa's resume is impressive. She sat down with us at The American Royal to discuss how she got started in BBQ and how far she's come. You don't want to miss what she has to say.

Millions of dollars and thousands of tons of meat go into BBQ competitions every year. And while the sport of competition BBQ is rewarding all by itself, there is a way to give back even more. This week we discuss the ways that all the meat from bbq competitions can be put to good use, from selling leftovers and donating proceeds to using the meat to feed volunteers. One group is taking another step and making an even bigger impact: Kookers Kare. We got a chance to sit down and do an interview with Kookers Kare, and we learned about all the hard work that they put into putting the leftover meat to good use. Also next week stay tuned for Melissa Cookston from our experience at the Royal.

Last week we heard from a team that came all the way from Japan to compete at The American Royal. This week we have another international treat, Ed and Emma Gash from the Bunch of Swines BBQ team and the grand champions of the 2018 Royal. Also hear from Rich and Bunny Tuttle on the Jonesboro competition from last week, as well as the Fire and Ice competition in Independence this weekend. Stay tuned next week for our interview with Kookers Kare, an organization that uses BBQ to help food pantries

Due to technical difficulties, the first segment of the show was lost. We heard from Rich and Bunny from the Jonesboro Arkansas competition. Then, all the way from Tokyo Japan, BBQ Shogun came to the US to compete in the American Royal. While they were here competing they were kind enough to sit down and talk with us. Stay tuned next week for our interview with the grand champions of The American Royal.

Last weekend was The American Royal World Series of BBQ at the Kansas Speedway and Lyle and Collin were privileged enough to attend. A special thanks to Rich and Bunny Tuttle and the KCBS for their gracious accommodations, and to all of the BBQ teams that were kind enough to sit and talk with us. From the size, to the smell, to the warm family atmosphere The Royal was an experience like no other. This week Lyle and Collin recount their adventures and introduce some exciting content for the near future. Things are certainly getting interesting here on The Mid Mo Smoke Show

BBQ can often be described as a dichotomy of science and art. This week Lyle and Collin discuss the scientific aspect of BBQ. From using enzymes in competition to BBQ robots and virtual Brisket. So throw on your coat and goggles and step into the BBQ lab with The Mid Mo Smoke Show