Brad Leighninger is the pitmaster, co-owner, and founder behind the award-winning barbecue brand Gettin' Basted, based in southwest Missouri. He launched the team in 2012, originally as a competition barbecue outfit, and quickly built it into one of the most successful teams on the professional BBQ circuit before expanding into full-scale restaurants in Branson and Nixa, Missouri. Leighninger is widely known in the BBQ world for helping popularize the "hot and fast" cooking style, using direct heat and drum smokers rather than traditional low-and-slow methods. This approach became a signature of both his competition strategy and restaurant menu. As a competitor, he has accumulated an elite résumé, including multiple world-class titles such as a Jack Daniel's World Championship Invitational Barbecue Grand Champion, King of the Smoker Grand Champion, and multiple Kansas City Barbeque Society (KCBS) Team of the Year honors. He has also earned over 100 major competition wins and numerous grand championships across the United States. Beyond competition, Leighninger co-owns several Gettin' Basted restaurant locations and is active in the broader barbecue industry as a pitmaster, educator, and public figure in BBQ media and events. In short, he's considered one of the most decorated and influential modern competitive pitmasters, known for both his innovation in technique and his dominance on the competition circuit.

This week on The Pitmasters Podcast, we're sitting down with one of the most accomplished names in the world of live-fire cooking — John Lindsey.

From championship steaks and award-winning BBQ to television appearances, catering, product development, and BBQ education, John has built a reputation as one of the most respected ambassadors in the barbecue industry.

🏆 What You'll Hear About:

Building the legendary All Q'ued Up Competition Cooking Team

Winning on the Steak Cookoff Association circuit

His journey to becoming the "Delta Pitmaster"

Creating the award-winning All Q'ued Up rubs, sauces, and Southern Spice seasonings

Teaching thousands of backyard cooks through BBQ classes and BBQ Champs Academy

Behind-the-scenes stories from television shows including BamaQ TV: The Steakout and BBQ Country

Competition BBQ, steak cooking, catering, content creation, and what's next for John Lindsey

John's Accomplishments Include: ✅ 2018 SCA Newcomer of the Year ✅ 2019 SCA National Points Runner-Up ✅ 2020 BBQ Champs Academy Ultimate Steak Showdown Champion ✅ 2020 SCA Ambassador of the Year ✅ 7-Time SCA World Championship Qualifier ✅ 3-Time World Food Championships Qualifier ✅ 2021 Myron Mixon Unadilla Hog Drop Grand Champion ✅ 2022 Arkansas State Points Champion (SCA) ✅ 2022 Alabama State Open Champion (SCA) ✅ 2022 Mississippi State Open Champion (SCA) ✅ 2023 Beyond Meat World Champion (KCBS) ✅ Member of The BBQ Allstars ✅ Featured TV Personality, Instructor, Caterer, and Pitmaster

Whether you're a competition cook, backyard griller, steak enthusiast, or BBQ fanatic, this is an episode you don't want to miss.

🎙️ Hosted by Thee Anthony Lujan & Jesse Johnson

📅 Live Tuesday Night 📺 Watch, comment, and join the conversation live.

#PitmastersPodcast #JohnLindsey #DeltaPitmaster #BBQ #Barbecue #SteakCookoffAssociation #SCA #CompetitionBBQ #Grilling #Pitmaster #AllQuedUp #SouthernSpice #BBQLife #LiveFireCooking #BBQCommunity #SteakCooking #BBQAllstars #BBQChamps #SmokeAintNoJoke

The LFCA officially launched at the Open Fire World Championship at Memphis in May in 2026. The Live Fire Cooking Association (LFCA) is a food sport sanctioning body created to give live fire cooking its own identity, structure, and future. Built to honor the oldest culinary traditions in human history, the LFCA accelerates the growth of live fire cooking through fair competition, consistent judging standards, cook team recognition, education, events, and community connection. The LFCA was co-founded by three of the most respected voices in live fire cooking: Al Frugoni (Open Fire Meat Up), Mike Starr (Blazing Star BBQ), and Christie Vanover (Girls Can Grill)

The gloves are on and the opinions are HOT! This week on The Pitmasters Podcast, Scott and Robert square off in an epic battle of barbecue knowledge, grilling opinions, competition stories, and controversial hot takes from the world of live-fire cooking. Who has the better take? Who's bringing the heat? And who will win over the audience? Join us LIVE and be part of the discussion! 📅 Tuesday⏰ 6:00 PM MST Expect:🔥 Barbecue hot takes🔥 Competition BBQ talk🔥 Live-fire cooking discussions🔥 Industry news and trends🔥 Audience interaction and debate🔥 Plenty of smoke, fire, and fun Drop your hottest BBQ opinion in the comments before the show starts and we'll discuss it live! 🎙️ The Pitmasters PodcastHosted by Thee Anthony Lujan and Jesse Johnson 🌐 Website: https://pitmasterspodcast.com/ #ThePitmastersPodcast #BBQ #Barbecue #Pitmaster #LiveFireCooking #HotTakes #BBQLife #CompetitionBBQ #SmokingMeat #Grilling #BBQCommunity #ScottVsRobert #PodcastLive #BBQPodcast #SmokeAintNoJoke

Clayton Dixon, known as " All Fired Up with Clayton" is 15 yrs old and started his BBQ journey around age 14. He has competed and won the following- National Live fire pork Champion, 3rd in Beef and 5th overall and also 3rd in steak @NBBQA. Memphis in May-2nd dessert. WJBL- 1st chicken, 3rd pork, 5th-ribs.Smokeslam- 3rd chicken and 5th pork He has his own garden Triple G's(Granddaddy's Giving Garden) with a produce stand at his house that he sales vegetables on the honor system. He also has his own smokehouse where he sales smoked sausage in the winter. He loves Jesus, BBQ, golf, hunting, fishing, and hanging with family and friends. He is a member of FFA, FCA, NWTF, Cattleman's Associations, Rescue Team and is on his schools golf team and is the baseball manager.

At 36, Cameron Edwards is a Texas pitmaster, entrepreneur, and lifelong student of barbecue, having grown up cooking alongside his grandfather from an early age. His passion for service has shaped much of his life, with 10 years as a first responder—including 9 years in EMS—and 8 years serving in youth ministry, all centered around caring for people and building community. Since 2020, Cameron has been competing in the local Texas BBQ scene, sharpening his craft in one of the most respected barbecue cultures in the world. In 2023, he founded BarHart Spice Co., launching the flagship seasoning Armadillo BOLD, which quickly became a customer favorite and found its way into kitchens and backyards across the country. This year Cameron became the brand ambassador for the Qitup! App and also founded the first Smoke the Station Rib Challenge to benefit local rural Fire Departments. Faith. Family Service. Community. That's BBQ!!!

This company began by accident. As someone who puts on concerts for some of the biggest stars in the world, I wanted to give those I worked with something special, something made with love. After all, what do you give someone who can afford anything? It all started to change with the first order request. Flattered, I shipped a free bottle. But as more requests started pouring in, what began as a heartfelt gesture quickly turned into a challenge. I had to make a choice: turn everyone away or turn this into a business. So here we are. Fiery was the first sauce I created, based on a recipe my aunt shared with me years ago. I spent years refining these flavors with one goal in mind: to help you Amplify Your Food. Just as countless others have shared their positive feedback,I look forward to hearing about the compliments you'll receive at your next meal. Enjoy! Walter Kinzie Foods, Founde

Welcome back Shannon and Scott with The BBQ World Cup & Expo to give us the updates on competitors, qualifying events, and all the other questions you have!

We will talk about the event that was canceled 3 days before it was going to happening.

Hey, I'm Sarah, a south Louisiana native with a passion for good food and laid-back living. I spend my time smoking my meal prep and experimenting with bold flavors that reflect my roots. My setup includes a teal blue smoker, a Workhorse pit, and a Blackstone griddle, so there's always something cooking. I create content for fun, sharing my process and love for barbecue along the way. Whether it's a slow smoke or a quick griddle session, I'm all about keeping it real and delicious.