Running a top-tier BBQ spot isn’t just about smoke and flavor—it’s about pivoting daily to keep the doors open. From cost breakdowns to menu hacks, Bryan and Rasheed get real about the business behind the brisket.

Catch the latest episode of This Week in Barbecue.

Welcome back to This Week In Barbecue, the podcast where we’re bringing more heat than plantation fires — and this week, we’re smokin’ on all cylinders.

We kick things off with a full recap of Memphis in May: who took home the trophies, what it felt like to be the event’s first-ever ambassador (hint: surreal), and how the food, nightlife, and fellowship made this year unforgettable. Plus, we’re already scheming for 2026.

Then we shift gears and get real: Sheed and James drop a hot take on why some trees you plant won’t give you shade — and why that’s okay. This one’s for the builders, the dreamers, and the slow-cookers grinding toward greatness.

From there, it’s all flavor:

• Why that BBQ tub and heat blanket combo might just change your life

• What forks, Devil’s Food Cake, and smoked desserts have in common

• How to find your BBQ tribe — and why community builds confidence better than solo grind ever could

• A listener-submitted question that sparks a powerful convo about support, growth, and accountability

And for dessert? Juneteenth BBQ stories, your cousin’s unsolicited brisket advice, DJ grill-side commentary, and the “Gingers Are Black” trend that has TikTok both confused and cracking up.

Whether you’re tending a fire, dodging Auntie’s third plate, or just looking for your tribe — this one’s for you.

Hit play, pull up a plate, and let’s build together.
#ThisWeekInBBQ #MemphisinMay #BBQTribe #JuneteenthFeast #PitmasterPride #BBQPodcast

New episode just dropped and it’s meatier than a double-stack brisket burger.

We’re talkin’:
BBQ Hall of Fame finalists
Kareem of @kgbbq featured on The Today Show
Yelp’s real questionable Top 10 BBQ Cities
Bill Miller’s BBQ sauce so hot it’s got legal heat
And yeah… Tom Cruise might need beef ribs when he hits Texas

Listener questions? Answered. Wild takes? Delivered. Samoan friends? Still needed.

Listen now wherever you get your podcasts. And remember, we don’t care when you get your 'que—as long as it’s not from a drive-thru.

In this episode, we sit down with Tiffany Perry, Director of Marketing for Memphis in May, to talk about how the iconic barbecue festival is evolving into something even bigger. From cultural storytelling to community uplift, Tiffany shares what it means to reimagine a legacy—one smoky plate at a time.

We're back with a plate full of Pitmaster pride and food for thought!

In this week’s episode, Rasheed shares some major moves and well-earned shoutouts—from Eddie Wright’s Mississippi win to This Week in BBQ heading across the pond to Meatopia UK. We talk new sauces from Tuffy Stone, Father’s Day brisket classes from KG BBQ, and Big Moe Cason’s new rig “El Loba” being broken in at Memphis in May. You’ll even hear how Bon Jovi is feeding folks with dignity, one pay-what-you-can meal at a time.

Meanwhile, James fires up the convo with a tribute to old men on the grill—because sometimes, the guy with the stained shirt and 3 decades of smoke under his nails knows more than any cookbook. We dig into burger lore (yes, Mongols might’ve been first), the rise of fast food, and what really makes a “perfect bite.” Is it the melty cheese? The crunchy pickle? Or that glorious meat-to-bun ratio?

Plus:
— The “Bite or Bust” burger breakdown
— National Hoagie Day history lesson
— Shoutouts to rising stars and seasoned vets keeping the flame alive

Tune in, tag your best burger bite, and remember—BBQ is tradition, passion, and always personal

We’re back in the pit, and this week’s episode is smokin’ with stories, hot takes, and a whole lotta flavor!

Rasheed’s celebrating Pops’ 60th (Happy Birthday, OG!), and shouting out BBQ legends and rising stars—from Big Bob Gibson turning 100 to Cornerstone BBQ dropping breakfast bombs. Plus, what’s going on with M&M BBQ? Securing patents like it's 1999—because if you don’t protect your rig, someone else will fire it up!

Meanwhile, James is back from his Charleston food tour (mystery dates, shrimp & grits, and pants-optional weekends), and he’s had enough of bad takeout. Where’s the love? Where’s the care? Where’s...the ribs?! We’re talking delivery disasters, wilted lettuce, and how pride in your craft is going up in smoke.

Also in this episode:

• SmokeSlam announcements

• BBQ grifts: Which products are worth your money—and which ones should go straight in the trash

• Why you should be making brisket waffles for International Waffle Day (yep, that’s a thing)

• Rent-a-chicken follow-up and the wildest egg-smuggling fine we’ve ever heard

But most importantly—we're getting real about why pride still matters. Whether you’re behind a smoker, on the line, or leading a crew: your name’s on the plate. So treat it like it counts.

Tune in, tap in, and let’s talk about how we bring that fire back—one dish at a time.

Barbecue isn’t just about what you put on the smoker—it’s about respecting the whole process from fire to fork. This week, we’re diving deep into the BBQ waste problem because too many folks are out here treating brisket trimmings like expired milk.

Here’s what’s on the pit this episode:

• Pitmasters Making Moves – Shoutout to Pitmaster Papi on his feature in The Herald and Rashad Jones for inspiring the next generation of culinary students.
• BBQ News Round-Up – From Weber’s grilling class at the National Hardware Show to Trader Joe’s stepping up their meat aisle game, we’ve got the latest BBQ buzz.
• The Boston Butt Mystery – Ever wonder why it’s called a Boston Butt? We’ve got the history and maybe a new dish idea—Boston Buttcheeks.
• BBQ Waste is a Crime – Calling out the trim-happy butchers who treat fat like the enemy and tossing leftovers like they’re yesterday’s news. It’s time to repurpose, remix, and respect every bite.

Practical Tips to Save Every Scrap:

• Brisket trimmings can be turned into homemade beef tallow to baste meats, fry eggs, and butter toast.
• No sausage grinder? No excuses—food processors and ziplock bags can get the job done.
• Burgers need love too—mix in some trimmings for extra flavor.
• Leftover ribs? BBQ ramen, grilled cheese, tacos—the possibilities are endless.
• Bones make a perfect stock for stews and sauces, so stop throwing away liquid gold.

The Challenge: We want to see how you repurpose BBQ scraps. Tag us @ThisWeekInBarbecue with your most creative leftover hacks. The best one gets a shout-out from the two chocolate towers of BBQ wisdom.

If you love BBQ, respect the process. If you throw away brisket fat… just know, we listen and we judge.

Hit play now, and let’s get into it

This week on This Week in Barbecue, Bryan is back, and he’s here to give us the inside scoop on what it truly takes to run a Top 3-rated BBQ joint in the USA. Spoiler alert: it’s not all smoky skies and slow-cooked perfection.

We dive into the real, day-to-day grind of running a successful BBQ business:

• The mission of “Barbecue with a Purpose” and why it’s about more than just great food
• A breakdown of costs that go into running the business, from premium meats to overhead
• How constant pivots and daily adjustments keep the fires burning strong

We’re also sharing some key tips and shoutouts from the BBQ world:

• The secret to crafting the perfect sausage flavor profile, starting with the cheese and working backward
• A special thank you to Creekstone for providing consistent, high-quality beef
• Shoutout to Primitive Pits for their rig at the Pig and Oyster Roast event

If you’ve ever wondered what it’s really like behind the scenes of a top BBQ joint—or if you’re looking to level up your own pit game—this is the episode you need. Tune in now and get the inside scoop on what it takes to turn passion into pitmaster-level perfection.

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.