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.
This week, we’re asking the real questions: If your neighborhood says “no” to diversity, does that extend to the dinner table too? Rasheed and Bryan serve up hot takes on cultural food acceptance, the value of showing up as a business owner, and why brisket still doesn’t get the respect it deserves compared to steak. Plus, the cancellation of Bludso’s Smoking Out the Hub tour, a big welcome to the new Dinner with Delilah streaming series, and the ongoing battle to sell wings the way nature intended, whole. Fueled by Melinda’s Hot Sauce, this one brings the heat.
Lab-grown bacon is coming to San Francisco, beef prices are through the roof, and somewhere out there, a legendary smoker has gone missing. In this episode, Rasheed and James dig into the soul of barbecue, what’s passed down, what’s trained up, and whether a culinary degree can ever replace porch wisdom. Plus: BBQ in the UK
This week’s episode fires on all cylinders—birthday shoutouts, Windy City recap, brisket-fueled hotel plans, and a BBQ restaurant on a British airfield. But it’s not all fun and burnt ends, Sheed and James get serious about food safety in summer heat.
From why coleslaw is a silent killer at the cookout to BBQ-inspired junk food you’re too ashamed to admit you love, we’ve got tips, hot takes, and hard truths for every backyard hero and plate-piling guest.
We also tackle one of the hardest questions for anyone starting in the food business: “Where do you even begin?”
This one’s equal parts laugh-out-loud and eye-opening. Tap in, take notes, and clean that grill.
Running a top-tier BBQ spot isn’t just about smoke and flavor—it’s about pivoting daily to keep the doors open. From cost breakdowns to menu hacks, Bryan and Rasheed get real about the business behind the brisket.
Catch the latest episode of This Week in Barbecue.
Welcome back to This Week In Barbecue, the podcast where we’re bringing more heat than plantation fires — and this week, we’re smokin’ on all cylinders.
We kick things off with a full recap of Memphis in May: who took home the trophies, what it felt like to be the event’s first-ever ambassador (hint: surreal), and how the food, nightlife, and fellowship made this year unforgettable. Plus, we’re already scheming for 2026.
Then we shift gears and get real: Sheed and James drop a hot take on why some trees you plant won’t give you shade — and why that’s okay. This one’s for the builders, the dreamers, and the slow-cookers grinding toward greatness.
From there, it’s all flavor:
Why that BBQ tub and heat blanket combo might just change your life
What forks, Devil’s Food Cake, and smoked desserts have in common
How to find your BBQ tribe — and why community builds confidence better than solo grind ever could
A listener-submitted question that sparks a powerful convo about support, growth, and accountability
And for dessert? Juneteenth BBQ stories, your cousin’s unsolicited brisket advice, DJ grill-side commentary, and the “Gingers Are Black” trend that has TikTok both confused and cracking up.
Whether you’re tending a fire, dodging Auntie’s third plate, or just looking for your tribe — this one’s for you.
Hit play, pull up a plate, and let’s build together.
#ThisWeekInBBQ #MemphisinMay #BBQTribe #JuneteenthFeast #PitmasterPride #BBQPodcast
New episode just dropped and it’s meatier than a double-stack brisket burger.
We’re talkin’:
BBQ Hall of Fame finalists
Kareem of @kgbbq featured on The Today Show
Yelp’s real questionable Top 10 BBQ Cities
Bill Miller’s BBQ sauce so hot it’s got legal heat
And yeah… Tom Cruise might need beef ribs when he hits Texas
Listener questions? Answered. Wild takes? Delivered. Samoan friends? Still needed.
Listen now wherever you get your podcasts. And remember, we don’t care when you get your 'que—as long as it’s not from a drive-thru.
In this episode, we sit down with Tiffany Perry, Director of Marketing for Memphis in May, to talk about how the iconic barbecue festival is evolving into something even bigger. From cultural storytelling to community uplift, Tiffany shares what it means to reimagine a legacy—one smoky plate at a time.
We're back with a plate full of Pitmaster pride and food for thought!
In this week’s episode, Rasheed shares some major moves and well-earned shoutouts—from Eddie Wright’s Mississippi win to This Week in BBQ heading across the pond to Meatopia UK. We talk new sauces from Tuffy Stone, Father’s Day brisket classes from KG BBQ, and Big Moe Cason’s new rig “El Loba” being broken in at Memphis in May. You’ll even hear how Bon Jovi is feeding folks with dignity, one pay-what-you-can meal at a time.
Meanwhile, James fires up the convo with a tribute to old men on the grill—because sometimes, the guy with the stained shirt and 3 decades of smoke under his nails knows more than any cookbook. We dig into burger lore (yes, Mongols might’ve been first), the rise of fast food, and what really makes a “perfect bite.” Is it the melty cheese? The crunchy pickle? Or that glorious meat-to-bun ratio?
Plus:
— The “Bite or Bust” burger breakdown
— National Hoagie Day history lesson
— Shoutouts to rising stars and seasoned vets keeping the flame alive
Tune in, tag your best burger bite, and remember—BBQ is tradition, passion, and always personal
We’re back in the pit, and this week’s episode is smokin’ with stories, hot takes, and a whole lotta flavor!
Rasheed’s celebrating Pops’ 60th (Happy Birthday, OG!), and shouting out BBQ legends and rising stars—from Big Bob Gibson turning 100 to Cornerstone BBQ dropping breakfast bombs. Plus, what’s going on with M&M BBQ? Securing patents like it's 1999—because if you don’t protect your rig, someone else will fire it up!
Meanwhile, James is back from his Charleston food tour (mystery dates, shrimp & grits, and pants-optional weekends), and he’s had enough of bad takeout. Where’s the love? Where’s the care? Where’s...the ribs?! We’re talking delivery disasters, wilted lettuce, and how pride in your craft is going up in smoke.
Also in this episode:
SmokeSlam announcements
BBQ grifts: Which products are worth your money—and which ones should go straight in the trash
Why you should be making brisket waffles for International Waffle Day (yep, that’s a thing)
Rent-a-chicken follow-up and the wildest egg-smuggling fine we’ve ever heard
But most importantly—we're getting real about why pride still matters. Whether you’re behind a smoker, on the line, or leading a crew: your name’s on the plate. So treat it like it counts.
Tune in, tap in, and let’s talk about how we bring that fire back—one dish at a time.
Barbecue isn’t just about what you put on the smoker—it’s about respecting the whole process from fire to fork. This week, we’re diving deep into the BBQ waste problem because too many folks are out here treating brisket trimmings like expired milk.
Here’s what’s on the pit this episode:
Practical Tips to Save Every Scrap:
The Challenge: We want to see how you repurpose BBQ scraps. Tag us @ThisWeekInBarbecue with your most creative leftover hacks. The best one gets a shout-out from the two chocolate towers of BBQ wisdom.
If you love BBQ, respect the process. If you throw away brisket fat… just know, we listen and we judge.
Hit play now, and let’s get into it