Tom Damin from Smoky Pastures BBQ is our returning guest in this week's episode of the Podcast. Tom is an expert in agricultural science and last time he was on the show we got into the Beef Industry. In this episode we get into:  The two new rubs in the Smoky Pastures BBQ line up (2:44) Different ways to cook bacon (12:55) The science behind pork production (15:55) The science behind lamb production (31:08) How to make bacon at home! (45:00)  Massive thanks to this week's Podcast Partner, Meat N Fire Media Services. Use the codeword 'Podcast' at check out to save $100 off their course 'Brand Building through Strategic Social Media Marketing'. https://meatnfiremediaservices.com/product/brand-building-through-strategic-social-media-marketing If you'd like to become a Podcast Partner, shoot Ben an email and let's have a conversation! ben@smokinghotconfessions.com

128 Tom Damin from Smoky Pastures BBQ

In this podcast I will be chatting to experts in all areas of BBQ. The purpose of this podcast is to help people to once again claim the title King of the Grill and have a hell of a lot of fun doing it!

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Hello, hello. It's been a minute, hasn't it! Some of you may have thought the show was over, but it is not. But don't read this, press play and get the down low there.  This episode of the Smoking Hot Confessions BBQ Podcast was recorded LIVE at the Emerald BBQ and Beer Festival, in beautiful outback Queensland. Enjoy! Wanna continue the conversation? Come join us over on Facebook at the Smoking Hot Confessions BBQ Community:  https://www.facebook.com/groups/smokinghotconfessionsbbqcommunity

Emerald BBQ and Beer Festival LIVE

This episode of the Smoking Hot Confessions BBQ Podcast is Part 2 of a 2 part ‘After Dark’ series recorded at the always amazing Kangaroo Valley Craft Beer and BBQ Festival. In Pt 2, I’m joined by Chad Griffin from Smoke Masters BBQ in a stint as co-host, as well as Matt Brien from Smokin’ Forties, Drinkin’ Shorties, and Cheyne Whitemore from Long Paddock Meats and That South Coast Rub Guy. So settle in and get comfortable for this really interesting chat with some up and comers on the competition BBQ scene. Wanna continue the conversation? Come join us over on Facebook at the Smoking Hot Confessions BBQ Community:  https://www.facebook.com/groups/smokinghotconfessionsbbqcommunity

Kangaroo Valley After Dark Part Two

This episode of the Smoking Hot Confessions BBQ Podcast is Part 1 of a 2 part ‘After Dark’ series recorded at the always amazing Kangaroo Valley Craft Beer and BBQ Festival. In Pt 1, we’re chatting with Matt Harris from Shire Smokers BBQ and James Wilson from Smokeface Grillahs, two of the most seasoned BBQ competitors in Australia. Get your pens and papers ready, as these guys share some seriously tasty tips and tricks! Keep the conversation going in The Smoking Hot Confessions BBQ Community on Facebook:  https://www.facebook.com/groups/smokinghotconfessionsbbqcommunity

Kangaroo Valley After Dark Part One

If you’re serious about BBQ, and let’s be honest, you wouldn’t be here if you weren’t, then you’ll know about Butcher BBQ. Their BBQ rubs and injections are staples of competition BBQ kitchens around the world and have been credited with more trophy wins than any other product out there. The founder is David Bouska - world championship winning Pitmaster, BBQ Pitmasters competitor and champion archer. A butcher by trade, David fell in love with competition BBQ and it wasn’t long before his knowledge of meat gave him an edge over his fellow BBQ competitors. And the rest, as they say, is history.  In this full episode of the Smoking Hot Confessions BBQ Podcast, David and I get into:  Smoking Wagyu Briskets (0:59) The difference between a meat market and a butcher (8:41) Appearing on BBQ Pitmasters (12:30) How Butcher BBQ became a business (27:58) Butcher BBQ Classes (39:55) David’s best tips for people looking to get into competition BBQ (43:37)  Looking to get more from your BBQ? Check out Barbe Con. The library is now open. Learn how to cook better BBQ and become the envy of family and friends. And if you have a BBQ business, learn how to sharpen your game to make those fat stacks of brisket cash!https://barbecon.smokinghotconfessions.com

Turning Competition wins into Cash | David Bouska | Butcher BBQ

If there’s one man who knows how to build an ugly drum smoker, it’s Adam Yorke, founder of Ugly Drum Smokers Australia. A fellow Brazilian Jiu Jitsu practitioner and BBQ lover, it didn’t take long for Adam to go all in on the BBQ game, starting his own BBQ business. And he has several different options available for potential barrel smoker fans. For those who want a DIY smoker and are confident to build a drum smoker of their own, he has a wide range of drum smoker parts including a complete UDS kit. And for those who aren’t so brave with the do it yourself stuff, he also sells complete ugly drum smokers. All of his smokers are completely customisable so your UDS build will be your own. In this full episode of the Smoking Hot Confessions BBQ Podcast, Adam and I get into:  Adam’s love of BJJ (0:47) Where Adam’s love of food and barbecue came from (6:28) What fish Adam likes to catch and cook in his drum smokers (13:36) How Ugly Drum Smokers Australia got started (16:15) One of his other hobbies that is also popular with BBQers (20:51) Why his drum smokers don’t have form lines (31:22) Adam’s best tips for cooking on ugly drum smokers (44:57)  Want to continue the conversation, join over on Facebook at the Smoking Hot Confessions BBQ Community: https://www.facebook.com/groups/1676305375916142/

128 Tom Damin from Smoky Pastures BBQ

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