This week on This Week in Barbecue, we’re diving into some wild food industry headlines, dishing out bad BBQ advice (so you don’t have to take it), and breaking down why frankfurters deserve more love at the cookout.

First up, have you seen the latest egg prices at Waffle House? The iconic 24/7 diner slings a jaw-dropping 272 million eggs a year, but with rising costs, we have to ask—how much for just ONE egg? Speaking of food industry shake-ups, Buffalo Wild Wings is catching heat for a tipping fiasco, and we’ve got thoughts. Plus, we’re hyped for the Lone Star Smoke Out happening May 2-4, 2025, with an absolutely stacked BBQ lineup.

But wait—ever gotten some truly awful grilling advice? We’re launching our new Bad Advice segment, where we call out the worst BBQ myths and cooking tips we’ve heard. If you’re out here flipping your burgers like Simone Biles, drowning your ribs in boiling water, or still using lighter fluid like it’s 1995… we need to talk.

And because it’s National Kraut and Frankfurter Week, we’re breaking down the unexpected connection between German immigrants and Black pitmasters in shaping America’s love affair with sausages. Ever wondered why your dad burned every hot dog on the grill like it was a personal mission? We unpack that too.

Tune in for hot takes, historical deep dives, and some good old-fashioned BBQ storytelling. Fire up your grills, grab a plate, and let’s get into it.

This week on This Week in Barbecue, we’re diving deep into Black History Month and the undeniable impact African Americans have had on the world of BBQ. From the open-fire traditions brought from Africa to the pitmasters who shaped regional styles, this is the history lesson you actually want to hear!

We break it all down:
The African origins of BBQ and how enslaved pitmasters perfected the craft
How whole-hog BBQ and regional flavors (Carolina vinegar sauce, Memphis dry rubs, Texas brisket) were pioneered by Black cooks
The role BBQ played in Civil Rights history, with legendary Black-owned joints serving as meeting hubs for activism
Today’s modern Black pitmasters keeping the legacy alive, like Rodney Scott and Kevin Bludso

Plus, we recap the Kings Meat & BBQ Supply Co. grand opening, discuss the sacrifices of being a chef, and throw out name ideas for KG BBQ’s new 1000-gallon smoker. And of course, we’ve got some WTF news—because apparently, people are out here leaving lamb skewers in their grills for a year?!

Tune in for an episode packed with history, culture, and some of the best BBQ stories you’ve never heard.

It’s National Corn Chip Day, and while that may not mean much, let’s be real—who doesn’t love a good bag of chips? But here’s the real question: Why don’t we have smoked meat-flavored chips yet?! From Brisket Burnt Ends to Oxtail Doritos, we’re calling on Frito-Lay to step up their game.

Then, we’re putting on our detective hats and busting some of the biggest BBQ Myths out there! Ever heard that searing locks in juices? That you should only flip a steak once? Or that fall-off-the-bone ribs are the gold standard? We’re here to set the record straight and maybe even hurt a few feelings along the way.

On the BBQ news front:

Tuffy Stone & Shane Draper are hosting a Season’d w/ Smoke cooking class in Richmond, VA this April—get ready for whiskey-glazed pork belly and paper bag smoked rockfish! 

Rodney Scott is bringing the heat to Miami with a brand-new location in Little River. Swine, sunshine, and BBQ? Sounds like a winning combo.

James Beard BBQ Semifinalists include Burnt Bean Co. and Daniel Castillo of Heritage Barbecue—big congrats to them!

Smoke N’ Ash BBQ in Fort Worth is putting Ethiopian fusion on the map with Awaze wings and ribs! 

Chef Spoon (Da Kidd) is rolling out his new trailer, and trust us, you’re gonna want to keep an eye out for those pop-ups.

Oh, and if you’re in the market for a serious pit, Big Moe Cason is selling his Bogline 250 Offset. Hit him up before it’s gone!

Tune in now for BBQ knowledge, laughs, and some wild food ideas we wish existed!

Which BBQ myth have you believed for too long? Drop it in the comments!

New Episode Alert! Get ready for another jam-packed episode of This Week in Barbecue, where we bring you sizzling updates, fun stories, and the latest in BBQ news! 

We kick things off with an exclusive interview with the team behind Kings Meat and BBQ Supply Co., who share their journey and plans for their highly anticipated launch. Plus, we dive into:

Weber’s 2025 Lineup: Gas, wood pellet grills, and their 30th-anniversary Spirit upgrade—are these the tools you need for your next cook?

Carters BBQ Rubs: Pre-orders are live for their new Pork, Chicken, Garlic, and Herb rubs. Don't miss out!

Valentine’s Day BBQ Class: MeatPapi Luiz is teaching the art of the perfect tomahawk steak at Outfit Brewing in Dallas. 

Smokeslam Tickets: General admission and VIP passes are now on sale for the BBQ showdown of the year!

James brings his humor and insight to the mix with stories about a kitchen appliance betrayal (RIP air fryer), our obsession with BBQ tools, and the science of picking the perfect BBQ sauce—are you a Sweet Tooth, Daredevil, or Loyalist? 

Finally, we discuss a fiery lawsuit involving BBQ sauce, a Texas restaurant chain, and a $2.8 million settlement. Let’s just say, this story brings the heat.

Tune in now for BBQ tips, laughs, and all the updates you need to keep your pitmaster game strong!

Season 7, Episode 2 of This Week in Barbecue is packed with sizzling updates, inspiring stories, and listener-favorite segments! 

We’re rolling through 2025’s hottest BBQ festival lineup, including the Roll the Dice SCA Cookoff in Vegas, Lonestar Smokeout, Memphis in May, Smokeslam BBQ Festival, and the Windy City Smokeout.  Plus, we celebrate 100 years of Big Bob Gibson BBQ, and dive into Phatboyz Smoking’s jaw-dropping 5,000-gallon smoker—yes, you read that right!

Our community is stepping up: Logan of Zeff BBQ and his team are feeding LA’s firefighters, and Nate of Rollinsmoke8020 is mentoring the next generation of BBQ talent with 100 Black Men Triangle East. 

In food and tech news, Chick-fil-A’s lemonade-making robots are squeezing 40% more juice than humans, and Next Level Chef on FOX premieres Feb. 13—featuring podcast alum Biff, aka Jimmy, of Hangar Bay Spice! Make sure to tune in.

James dives into guilt-free smoking, discussing healthy BBQ, rubs and sauces, wood vs. charcoal, and even rethinking veggies as mains.  Rasheed and James wrap up the show with listener-submitted questions, sharing their wisdom on all things BBQ.

Tune in for a jam-packed episode celebrating the heart of BBQ and the community that makes it all possible!

We’re kicking off 2025 with an episode packed full of flavor, wisdom, and a few surprises! Bryan Hull joins us to share his journey in barbecue and business, dropping gems about what it really takes to succeed in the BBQ world. Alongside Rasheed and James, the trio dives deep into the challenges of growing a barbecue business, finding quality help, and why having a "short-term memory" might just be the best advice you’ll ever hear.

We also tackle the big question: Do BBQ "lists" really matter? Plus, get the scoop on two must-attend BBQ festivals—Smoke and Sunshine Festival in West Palm Beach and the brand-new Lone Star Smokeout in Texas this May. And, of course, we couldn’t skip the hilarious recounting of Rasheed and James’ separate but equally terrible BBQ experiences.

Tune in for BBQ stories, festival highlights, and practical insights to kick off your year with the smoky inspiration you need!

BBQ, culinary legends, and tech taking over the food world—this week is packed! Food & Wine’s 35 Best Cookbooks list features 'Turkey and the Wolf' alongside classics like 'Salt Fat Acid Heat' and 'The French Laundry.' Early bird tickets for MeatophiaUK are sold out, and Hanger Bay Spice Co., veteran-owned and operated, just launched two bold new rubs! Dreams to Smoke Rings BBQ event in Chicago this weekend promises top talent like Dominique Leach, Lil Gringa, and Pitmaster Papi.

Meanwhile, Chef Edward Lee is donating all profits from 610 Magnolia to support local restaurants hit by Hurricane Helene. AC BBQ rubs earned a spot on Oprah's Favorite Things, and Smoke & Sunshine BBQ festival is set for January 2025 with legends from across the country.

Plus, the Michelin guide recognized American BBQ like never before, awarding stars, Bib Gourmands, and recommendations to incredible joints in Texas. And yes, Bojangles' AI drive-thru is proof that tech is changing the game fast!

In this episode of "This Week in Barbecue," we bring you the latest festival recaps and BBQ news. We start with Grill and Chill Fest 2024, a joyful event that included a special donation in honor of Darren W. Carter’s work with foster youth and an unexpected gift for Evan Pearl—Rasheed’s smoker! Auntie Delilah impressed everyone with a new mac and cheese creation, and live demos from Gerald and Chuck kept the crowd entertained. The night wrapped up with a Waffle House visit, officially a post-event tradition.

Next, we cover the Openfire Meat Up 2024 in Hondo, TX, hosted by Al Frugoni. With appearances from BBQ legends like Tuffy Stone and Robert Sierra, the event saw North and South California BBQ teams showing up and showing out. Top 3 honors went to Argentina’s team, with People’s Choice awarded to Team TFTI. We were also thrilled to meet young talent Rae Barker, 2023 MasterChef Junior Champion.

Looking forward, we preview Holy Smokes, coming November 9th, and share news including high-quality cheese options on the way, and Wild Heaven Beer teaming up with Fox Bros for a new Toco Hill location. MM BBQ Company is collaborating with Kunchi for a backyard BBQ academy in Tool, TX, on November 2, and Ziegler BBQ Co. celebrates receiving their business license with Springfield, MO pop-up events soon. Lanes BBQ has signed a lease to open a restaurant in Bethlehem in 2025, while Austin's historic House Park BBQ reopens after a fire four years ago. And finally, mark your calendars for Texas Monthly BBQ Fest on November 2-3 in Lockhart, TX, and the new season of Smoke Sessions!

In this episode of "This Week in Barbecue," we bring you the latest updates from the BBQ world. King Meat Barbecue Supply is officially breaking ground with an expected soft opening in November. Bryan Furman is back at Harvard for the 4th year to teach "The Thermodynamics of BBQ" as part of the Science and Cooking lecture series—mark your calendars for October 21. We also discuss Channing Crowder's fun take on what your grill says about you and announce that "Wrangling Fire" by Cookingwidkunchi is now available on Amazon.

Missed Pitmaster Papi at the Alligator Festival? No worries—you can catch him at the Grill and Chill Fest in Corsicana, TX, on October 11-12. Tay Nelson of Bobby's BBQ has received certification to bottle and sell his own sauces, so expect some amazing flavors coming soon. Aunty is opening a new Delilah's location in a 116-year-old historic storefront on Mitchell St—this will be the first free-standing Delilah's location.

We celebrate Evan's success as a first-time headlining chef at the Food and Wine Ilani, and cover Rodney Scott's new line of coal for all your whole hog and barbecue needs. Plus, we discuss brand deals gone wrong, answer listener questions in our Que and A segment, and check out BBQpluscleaners—a family-owned professional BBQ cleaning and maintenance business—in Sheed's Interesting Finds.

Tune in for all the latest BBQ news and insights!

In this episode of "This Week in Barbecue," we bid a heartfelt farewell to the legendary James Earl Jones and dive into the latest buzz in the food and BBQ world. Chipotle has announced the introduction of robots to make burrito bowls more efficiently—will this change the game, and will guac still be extra? We explore the pros and cons of splitting a whole cow and celebrate AC Barbecue's standout appearance at Jackson State University.

Get ready for Grill Fest Sale and BBQ Competition on September 21, hosted by BBQ Central’s Greg Rempe, and join us in congratulating Matt Horn on the birth of his son. We also cover the BBQJackpot becoming a state championship competition, officially qualifying for "The Jack," as announced by Christie Vanover of Girls Can Grill. In product news, everyone's buzzing about the Stanley craze, and Yeti is jumping in with new NFL-inspired drinkware and cast iron releases.

We discuss the unique concept of De BBQ Donut in the Netherlands, offering a BBQ experience on water, and Heritage BBQ's exciting barn-style expansion to add more seating and smokers. Plus, the BBQ Snob clears up the confusion about "the list." Lastly, we highlight amaysing_wood, a veteran-owned company based in Hartly, Delaware, and share some personal stories about wood collecting with Andrew Mays.

Tune in for all this and more on the latest episode of "This Week in Barbecue"!