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Why We Cook by Fire | Inside Open Fire MeatUp with @AlFrugoniofc (Episode 2) #bbq
🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥
🔥 WHY WE COOK BY FIRE | Open Fire MeatUp 2025 – Episode 2 🔥
🎬 A Cinematic BBQ Documentary Series by The Black Smoke Barbecue Podcast
Episode 2 of our Open Fire MeatUp series takes us deeper into the heart of live-fire cooking — and the people who choose flame over convenience.
Brandon (@bkccooks) and Alton (@thedawgfathasbbq) sit down with Al Frugoni of @alfrugoniofc , the force behind the Open Fire MeatUp in Hondo, Texas, for an honest, thoughtful conversation about why cooking by fire still matters. Al breaks down the simplicity, joy, and connection that live fire brings — and why he has immense respect for traditional barbecue pitmasters, calling low-and-slow barbecue one of the hardest crafts in food.
This episode isn’t about trends.
It’s about intention, patience, and understanding the fire.
🔥 In this episode, you’ll experience:
• A powerful sit-down with Al Frugoni on live-fire philosophy and craft
• Behind-the-scenes moments from Open Fire MeatUp in Hondo, Texas
• Brandon and Alton documenting the event as part of the Black Smoke Barbecue crew
• The BBQ Influencer Dinner — where food, culture, and community collide
• Rasheed Phillips cooking traditional marinated jerk chicken over open fire to feed the masses
• Thyron Mathews firing up his signature smoked burgers topped with chimichurri aioli
• Real conversations, real fire, and real respect for the craft
This is Episode 2 of a multi-part documentary series filmed on the ground at Open Fire MeatUp 2025 — and the story is just getting started.
📅 Series Schedule
Episode 1: The Walkthrough — Now Playing
Episode 2: Why We Cook by Fire — You’re Watching
December 26 – January 1: New episode every night
If you love barbecue culture, live-fire cooking, open-air events, and cinematic storytelling — this series is for you.
👇 Join the conversation
• Why do you cook by fire?
• Have you ever been to Open Fire MeatUp?
• Who do you want to see next in this series?
More stories. More fire. More smoke.
🔥 Stay tuned — the Open Fire story continues.
Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.
👉 Use code BLACKSMOKE at checkout for a discount on your order!
🌐 https://www.hardercharcoal.com
Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.
🌐 https://www.exhibitsupply.com
👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue
📲 Connect With Us
Instagram | https://www.instagram.com/blacksmokebarbecue/
TikTok | https://www.tiktok.com/@blacksmokebarbecue
Facebook | https://www.facebook.com/blacksmokebarbecue
View all episodes
By Black Smoke Barbecue🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥
🔥 WHY WE COOK BY FIRE | Open Fire MeatUp 2025 – Episode 2 🔥
🎬 A Cinematic BBQ Documentary Series by The Black Smoke Barbecue Podcast
Episode 2 of our Open Fire MeatUp series takes us deeper into the heart of live-fire cooking — and the people who choose flame over convenience.
Brandon (@bkccooks) and Alton (@thedawgfathasbbq) sit down with Al Frugoni of @alfrugoniofc , the force behind the Open Fire MeatUp in Hondo, Texas, for an honest, thoughtful conversation about why cooking by fire still matters. Al breaks down the simplicity, joy, and connection that live fire brings — and why he has immense respect for traditional barbecue pitmasters, calling low-and-slow barbecue one of the hardest crafts in food.
This episode isn’t about trends.
It’s about intention, patience, and understanding the fire.
🔥 In this episode, you’ll experience:
• A powerful sit-down with Al Frugoni on live-fire philosophy and craft
• Behind-the-scenes moments from Open Fire MeatUp in Hondo, Texas
• Brandon and Alton documenting the event as part of the Black Smoke Barbecue crew
• The BBQ Influencer Dinner — where food, culture, and community collide
• Rasheed Phillips cooking traditional marinated jerk chicken over open fire to feed the masses
• Thyron Mathews firing up his signature smoked burgers topped with chimichurri aioli
• Real conversations, real fire, and real respect for the craft
This is Episode 2 of a multi-part documentary series filmed on the ground at Open Fire MeatUp 2025 — and the story is just getting started.
📅 Series Schedule
Episode 1: The Walkthrough — Now Playing
Episode 2: Why We Cook by Fire — You’re Watching
December 26 – January 1: New episode every night
If you love barbecue culture, live-fire cooking, open-air events, and cinematic storytelling — this series is for you.
👇 Join the conversation
• Why do you cook by fire?
• Have you ever been to Open Fire MeatUp?
• Who do you want to see next in this series?
More stories. More fire. More smoke.
🔥 Stay tuned — the Open Fire story continues.
Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.
👉 Use code BLACKSMOKE at checkout for a discount on your order!
🌐 https://www.hardercharcoal.com
Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.
🌐 https://www.exhibitsupply.com
👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue
📲 Connect With Us
Instagram | https://www.instagram.com/blacksmokebarbecue/
TikTok | https://www.tiktok.com/@blacksmokebarbecue
Facebook | https://www.facebook.com/blacksmokebarbecue