We start of this weeks episode of This week In Barbecue with another, Bad Good Idea. You all truly asked some great questions this week, from unique flavor profiles to dealing with huge swings temperature. Great news of Mill Scale hosting a bbq class, Kevin Bludso get featured in a great write up for the LA Times and I fight to stay BC [barbecue correct] all on the latest Episode of This Week In Barbeque!

Thank you all so much for listening and submitting questions. Please make sure to follow and would mean the world if you left a review.

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What if you could get your favorite bbq from a vending machine, just like a soda? Would you do it? You'd be shocked at Bryan's answer. This Week In Barbecue we discuss the best rest time for Brisket, should you be squeezing your meat? and Rodney Scott releases a new set or spice rubs. As always we close out with some of your amazing submitted questions. 

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On the latest episode of, This Week In Barbecue,  Bryan and I go discuss, how our rib prepping styles differ. He reminds me to answer how I got into Barbecue. We share news of upcoming Ga festivals and what does it take to become a Pitmaster, all here on This Week In Barbecue.

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Pellets Vs. Splits, that is the question. Well its one of the many Bryan and I discuss on the latest episode of This Week In Barbecue. Its festival season and Bryan has a few that are completely free, along with some that are more than worth grabbing a ticket for. We share out thoughts on entry level smokers, along with competition cooking tips.

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Holy Smokes Tickets

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Listen in as this episode of This Week In Barbecue is unlike any other. Join me in welcoming my buddy Bryan Hull as official Co-Host of This Week In Barbecue. Bryan is not only an amazing Pitmaster but, a great friend who is always down to support various good causes. All while operating his barbecue business, Secret Pint BBQ. Listen in as Bryan and I talk about upcoming festivals, over-priced rubs and the rigs we first learned the art of Barbecue, all here on This Week In Barbecue 

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This Week In Barbecue, we cover the Do's and Don'ts of Brisket. How to find out ff your rig has a heat seal leak, and what is the best way to learn the basics of barbecue for those who want to get into the craft. That and so much more on this episode of This Week In Barbecue. Thank you all so much for listening and submitting questions. Please make sure to follow and would mean the world if you left a review. 

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Back again with an all new episode, which means all new questions submitted by you the listeners. From what is green wood, to different hacks for your smoker

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This Week IN Barbecue is Back!

With BBQ season in full effect, I have been traveling nonstop. However I have found some great ways to make sure I can still record and post weekly to keep you all updated on all things new in the world of Barbecue! On this return episode I answer your listener submitted questions, stay tuned for next weeks episode where all the news returns

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Join me on the latest episode of This Week In Barbecue, Kingsford makes an announcement. More Pitmasters are serving up Vegan options, and if i wasn't perusing a career in Barbecue what would I be doing? All that and much more on the latest episode of This Week In barbecue!

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Join me on the latest episode of This Week In Barbecue. This week I share my experience after visiting a Kingsford demo for their new Flavor Booster line of charcoal. I also bring you along as I feed the Blue Angels and their troops. Many thanks to Chewy #5 for helping me put this surprise together. As always I wrap the show answering your user submitted questions. If you haven't please make sure to like, subscribe and share! 

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Kingsford Signature Flavors

Ayden Museum

Mill Scale

Vegan Pitmaster