Exploring Barbecue Beyond Boundaries with Michael Gomez In this episode of the Okayest Cook podcast, host Chris Whonsetler welcomes Michael Gomez from Gomez Barbecue as his inaugural guest in a brand new kitchen set in his studio. They delve into the intricacies of barbecue, including Michael's transition from owning a restaurant to focusing on catering and farmer's markets. The conversation covers a wide range of topics such as the challenges and joys of smoking meats, the viability of pellet smokers versus traditional methods, and experimenting with unique recipes like smoked watermelon and homemade broths. Michael shares valuable insights and tips on making the best use of various cooking techniques while highlighting the importance of enjoying the journey of culinary experimentation. Find Michael:  Web: http://www.gomezbbq.com/ Instagram: https://www.instagram.com/gomezbbq ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Welcome 00:56 Guest Introduction: Michael Gomez of Gomez Barbecue 01:12 Weekend Recap and Farmer's Markets 02:33 Transition to Catering Business 03:43 City Market and Business Evolution 05:05 Challenges and Changes in the Food Industry 06:33 The Art of Cooking and Business 07:32 Memorable Meals and Recipes 13:20 Farmer's Market Offerings 19:10 Spicy Food and Personal Preferences 26:55 Starting a Barbecue Business 34:53 Barbecue Techniques and Equipment 36:43 Pellet Smokers: Convenience and Flavor 37:12 Enhancing Smoke Flavor 37:56 Different Types of Smokers 39:43 Wood Types and Flavor Profiles 41:30 Creative Smoking Techniques 42:03 Smoked Honey and Other Experiments 43:50 Smoking Watermelons: A Unique Approach 49:01 Barbecue Techniques and Tips 51:23 Pickled Toppings and Condiments 53:07 Reheating and Repurposing Leftovers 01:00:31 Broth and Stock Making 01:08:11 Final Thoughts and Wrap-Up   More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto