This week, the mics get turned in a different direction.No headlines. No festival rundowns.Just two friends and one of the most honest conversations we’ve ever shared.Bryan Hull sits down not as my co-host, but as a man with a story.For years, Bryan poured his heart, time, and talent into a Texas-style BBQ restaurant outside of Texas, helping drive it to a Top 3 ranking and more than 5x its revenue. He built systems. He built culture. He built success.So why walk away when the stakes were that high?Why leave after climbing that mountain?This episode cuts deep into a partnership that wasn’t a partnership.communication that never came,grief that reshaped priorities,and the hidden cost of sacrificing your mental health for someone else’s dream.Bryan speaks openly about loss, burnout, and rediscovering his self-worth through the flames of adversity. It’s raw, real, and necessary — for anyone who has given everything to a passion… only to realize you might be giving away pieces of yourself too.Barbecue teaches patience.It teaches resilience.And sometimes, it teaches you when it’s time to walk away.If you’ve ever questioned your value, your boundaries, or your future — this one’s for you.

This week, Rasheed sits down with Anthony DiBernardo, the pitmaster and founder behind Charleston’s beloved Swig & Swine BBQ, to talk about the journey from dream to legacy. Anthony opens up about betting on himself, the sacrifices and support that built his business, and the heartbreak of losing his son, Asher. Together, they reflect on resilience, faith, and how community and the Holy Smokes BBQ Festival, help heal and uplift families through their work with Ronald McDonald House Charities. It’s an honest, deeply human conversation about what barbecue really means when the fire goes beyond the pit.

Rasheed welcomes Mel (Darkside of the Grill) — one of Canada’s top pitmasters — for a fireside-style conversation you won’t want to miss. Fresh off showcasing and winning at Eggtober Fest, Mel shares his origin story, reflects on his growth in the BBQ world, and gets real about the tension between BBQ influencers and true pitmasters.

From the first spark to the last ember, this episode is about community, craft, and the universal language of fire. Whether you’re firing up your first cook or you’ve been tending pits for decades, this is the kind of conversation that hits home.

This week, we’re taking the gloves off and digging deep into the evolving world of barbecue and culture. From the growing “sample culture” popping up at pits across the country to California’s war on nonstick pans (and what that means for your kitchen), we’re serving up hot takes and real talk.

We’re breaking down whether cutting your workforce to save a business is savvy or short-sighted, swapping holiday budget meal ideas to help you feed the crew without breaking the bank, and naming the essential gear every pitmaster should own. Plus, we’re asking the big question: if AI can write your emails and drive your car, how long before it’s running the pits?

This week on This Week in Barbecue, we’re talking Texas pride, Costco samples, and Hamburger Helper sales climbing like briskets in a smokehouse. Sheed digs into whether barbecue joints should give away samples like it’s a Saturday at Costco, while James runs through Southern Living’s “Top 50 BBQ in the South” list and questions if City Limits BBQ in South Carolina deserves its crown. We shout out Peg Leg Porker’s booming whiskey side hustle (they need extra hands just to bottle it), laugh at some of the funniest barbecue signs you’ve ever seen, and touch on the economics of Hamburger Helper’s surprising comeback. From Erica “Bluesmoke” Blair’s judging comeback to the sensory magic that makes barbecue more than just food, this episode is a full plate. Tune in, laugh with us, and maybe rethink how many senses you’re using when you fire up the pit.

This week on This Week in Barbecue, we’re serving up more than ribs and brisket, we’re digging into the stories, debates, and personalities shaping the smoke. From Blue Smoke Blair’s giveaway with Susie Q’s to Pitmaster Papi’s upcoming BBQ & Brew Mixer, the calendar is packed with can’t-miss events. Sheed brings the hot take on wings (ranch or blue cheese, pick a side, people!) and drops some big questions about ownership: when you work with a brand, who really owns your Pitmaster craft? We talk professors of barbecue heading to Dubai, the heartbreak of Jerry leaving Ben & Jerry’s, and Meat Mitch’s candid letter about rising BBQ prices. Plus, we break down Underseasoned’s Top 150 Influential People in BBQ list,who’s leading, who’s legacy, and who got snubbed. Add in a few phrases we absolutely hate to hear at the pit (“fall off the bone tender” anybody?) and you’ve got a fire-filled episode you won’t want to miss.

This week on This Week in BBQ, we’re serving up more flavor than a brisket burnt end platter. From Burger King’s questionable “wagyu burger” to the Mitchells teaming up with True Foods, we break down what’s new in the world of barbecue. We’ve got Eggfest updates featuring Big Moe, TheLilGringa making moves in the Champions Corner. Plus, Doc Brown of BBQ aka Bryan Furman is back at Harvard to teach the science of smoke, Kent Rollins is hitting TV with Cast Iron Cowboy, and Memphis in May tickets are already flying. We dig into Moos Family Style Food Fest, and even the art (or overkill) of tray builds and barbecue plating. Our hot take—should barbecue have garnish? Grab your plate, pile it high, and tune in.

This week on This Week in Barbecue, we’re talking ribeye truck fires, branding fiascos, ticks that turn meat lovers vegan, and why booze and barbecue are soulmates. Rasheed and James dig into the quirks, fails, and flat-out strange stories shaping the food world right now, from Uncle Herschel’s controversial Cracker Barrel exit to superstition at the smoker. Plus, we ask the real questions: can BBQ truly be the ultimate peacemaker, and is putting ketchup on ribs grounds for excommunication from the cookout? Tune in for laughs, lessons, and just the right amount of smoke.

This week on This Week in Barbecue, we’re diving into patience, pride, and the price of good barbecue. From whether tipping culture has gotten out of control, to the psychology of pitmaster patience, we’re talking about what it really takes to keep the smoke rolling. Plus, we tackle whether Las Vegas is really stealing the BBQ crown, the rise of chicken as beef prices soar, and why the famous 3-2-1 rib method might be more myth than magic. Along the way, we reflect on the role of community, tradition, and even data privacy in the barbecue world today. Tune in for laughs, hot takes, and the kind of conversation you only get when barbecue is the centerpiece.

From barbecue school with Tuffy Stone to Bizarro Superman, we’re covering the full smoke ring this week. Rasheed’s asking the real questions: should you be allowed to critique barbecue if you can’t actually cook it? We’re also diving into big news from Peg Leg Poker in Nashville, and who we’d draft as the ultimate pitmaster play-by-play team. Plus, we break down rising meat prices, tariffs threatening your holiday feast, and a hot debate about when your brisket actually stops taking on smoke. Oh, and someone wants Rasheed to join ICE for $50K.