The Black Smoke Barbecue Podcast

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Get ready for a flavor-packed episode of the Black Smoke Barbecue Podcast! 🔥 Join Brandon and the crew as they catch up on life, share recent adventures, and stoke the excitement for the upcoming Black Smoke Barbecue Festival!This week, we're diving deep into the world of BBQ and beyond:🍗 **Jerk Chicken Inspiration:** Hear about a mouthwatering jerk chicken recipe that got everyone fired up!🌍 **Global BBQ & Culinary Influences:** We celebrate the culinary minds shaping our tastes and explore barbecue traditions from around the globe. Plus, the magic of food-centered family reunions!💰 **BBQ Economics & Gear Talk:** From the impact of current economic conditions on grilling to the latest and greatest grill models and price trends – we've got you covered.😂 **Grilling Mishaps & Innovations:** Tune in for hilarious stories of starter grill struggles, indoor cooking gone wrong, and innovative techniques like rotisserie brisket!♨️ **The Mighty Hotbox:** Discover the incredible versatility of the hotbox cooker, from rotisserie to perfect brisket and juicy burgers. We share our personal experiences and tips!🥩 **Sourcing Quality & Future Feasts:** The challenges of finding top-notch ingredients and our exciting upcoming cooking adventures!💭 **BBQ Philosophy & Community:** We even get a little philosophical about our love for food and community, sharing insights and promoting the fun of cooking together.Don't miss out on the laughs, the tips, and the passion for all things BBQ!🔗 **Find us here:** [Insert your podcast links here - e.g., Spotify, Apple Podcasts, Website, Social Media]👍 Like, Subscribe, and Share if you're a fellow BBQ enthusiast! Let us know in the comments what you're grilling up this week! #BlackSmokeBBQ #Podcast #BBQ #Barbecue #Grilling #JerkChicken #Hotbox #Brisket #Burgers #FoodFestival #Culinary #Community #foodpodcast

In this episode of the Black Smoke Barbecue Podcast, the Geoff, Charlie and Tee engage in a lively discussion about barbecue culture, community, and the experiences at the Country Style Barbecue competition. They introduce their guests, including Chris Joyner, who shares insights on the importance of preparation for competitions and the unique atmosphere of Blenheim, South Carolina. The conversation highlights the significance of flavor in barbecue and the camaraderie among pitmasters. In this engaging conversation, the hosts delve into various topics surrounding BBQ culture, including the origins of Blenheim Ginger Ale, the humorous dynamics of trash talking in BBQ competitions, and the logistics of shipping oxtails. Chris Joyner shares insights on pricing strategies in the BBQ business, the impact of rising food costs on competition cooking, and introduces his innovative BBQ equipment. The discussion highlights the camaraderie and competitive spirit within the BBQ community, emphasizing the importance of quality, pricing, and customer relationships. In this engaging conversation, Chris Joyner shares his journey in the barbecue industry, highlighting his innovative approach with the Fry Tannic, his upcoming tailgating events, and his experience as a preferred vendor for the Carolina Panthers. He emphasizes the importance of preparation, patience, and authenticity in his craft, culminating in his recent competition wins that validate his hard work and dedication.

In this episode of the Black Smoke Barbecue Podcast, host Brandon and guest Alton engage in a lively discussion with Kimberly Ratcliffe, CEO of Ratcliffe Premium Meats. They explore Kimberly's transition from a corporate career to ranching, the history of Canyon Creek Ranch, and the evolution of Ratcliffe Premium Meats. The conversation highlights the importance of community upliftment through quality meat production, education in meat science, and the collaboration between athletics and agriculture. Kimberly shares her passion for customizing meat purchases and the role of food in uniting communities, especially within HBCUs. The episode also emphasizes the significance of women in barbecue and the importance of supporting each other in the industry. In this engaging conversation, the speakers delve into the intricacies of the meat industry, discussing unique cuts, sourcing challenges, and the joy of community gatherings centered around cooking. They share insights on the impact of media exposure on business growth, the organic development of a meat company, and the importance of understanding the meat supply chain. The discussion also touches on cooking techniques, the significance of community engagement through ranch tours, and promotional offers for listeners. In this engaging conversation, Kimberly Ratcliff, Brandon, and Alton discuss the importance of returning to natural foods, the rising trends in bone marrow and broth, and innovative cooking techniques. They explore the growing popularity of smoked oxtail and jerky, while also promoting unique cuts like T-bones. The discussion wraps up with thoughts on future collaborations and the importance of sharing culinary experiences.Chapters00:00 Introduction to Black Smoke Barbecue Podcast02:58 Transitioning from Corporate to Ranching06:12 History of Canyon Creek Ranch09:07 The Evolution of Ratcliffe Premium Meats11:48 Community Upliftment through Meat14:58 Education and Partnerships in Meat Science17:59 Athletics and Agriculture Collaboration21:01 The Role of Food in Community Unity24:11 Customizing Meat Purchases27:06 Women in Barbecue and Community Engagement32:45 Exploring Unique Meat Cuts and Sourcing34:34 The Joy of Community Gatherings and Cooking36:40 Media Exposure and Its Impact on Business39:08 Overcoming Challenges in the Meat Industry42:15 The Organic Growth of a Meat Business45:40 Understanding the Meat Supply Chain46:41 Cooking Techniques and Meat Quality48:42 Engaging the Community with Ranch Tours50:53 Promotions and Offers for Viewers54:13 The Return to Natural Foods57:00 Exploring Bone Marrow and Broth Trends01:00:00 Innovative Flavors and Cooking Techniques01:02:01 The Rise of Smoked Oxtail and Jerky01:04:58 Promoting T-Bones and Unique Cuts01:06:00 Closing Thoughts and Future Collaborations

Chapters00:00 Introduction and Banter02:49 Cooking Adventures and Culinary Highlights06:03 Guest Introduction and Background08:57 Challenges in Content Creation12:03 The Impact of YouTube Changes15:03 Podcasting Experience and Insights18:13 Event Highlights and Community Engagement20:56 Subscriber Dynamics and Viewer Loyalty24:01 Final Thoughts and Future Plans35:43 The Shift to Longer Content39:01 Understanding YouTube Metrics41:37 The Importance of Community Engagement46:07 Planning the Country Style Event51:01 The Growth of Country Style Cook-Off56:49 The Experience of Judging at Country Style01:04:58 Judging Dynamics in BBQ Competitions01:06:01 Categories and Awards in BBQ Competitions01:07:30 Engagement and Interaction at BBQ Events01:10:29 The Physical Demands of BBQ Events01:12:01 Future Goals and Collaborations in BBQ01:13:21 Details on the Country Style Cookout01:15:27 Social Media and Online Presence for BBQ01:16:24 Personal Projects and Creative Endeavors01:18:32 Upcoming Collaborations and Podcast Plans01:21:36 Closing Thoughts and Future Events

In this episode, Brandon, Alton and special guest Kevin Bludso explore Smoke and Ash, a Texas barbecue and Ethiopian fusion restaurant in Arlington, Texas. They discuss the unique dishes offered, including samosas made with smoked brisket and nachos with ginger chips. The conversation delves into the flavor profiles of lamb and barbecue, cooking techniques, and personal experiences with food. The episode concludes with a discussion of desserts and beverages, highlighting the restaurant's offerings and the hosts' overall impressions. In this engaging conversation, the speakers delve into the world of barbecue and Ethiopian cuisine, exploring the fusion of flavors and cultural influences. They share personal anecdotes about their culinary journeys, discuss the intricacies of cooking techniques, and reflect on the importance of community and social aspects in dining. The conversation also touches on future aspirations, including writing a cookbook and expanding their culinary ventures.Chapters00:00 Introduction to Smoke and Ash03:00 Exploring Unique Dishes: Samosas and Nachos05:59 The Flavor Profile of Lamb and Barbecue12:11 Cooking Techniques and Personal Experiences17:04 Desserts and Beverages: A Sweet Ending21:01 Final Thoughts and Restaurant Insights22:01 Introduction and Personal Anecdotes23:00 Barbecue Flavors and Cultural Fusion25:23 The Journey of Starting a Business26:16 Brisket Perfection and Cooking Techniques28:44 Exploring Lamb and Unique Dishes30:49 Innovative Dishes and Flavor Profiles34:26 Unexpected Culinary Discoveries35:30 Writing a Cookbook and Culinary Aspirations38:24 Future Plans and Expansion Ideas45:29 Understanding Ethiopian Cuisine and Its Social Aspects49:01 Conclusion and Gratitudepatreon.com/BlackSmokeBarbecue

SummaryIn this episode of the Black Smoke Barbecue Podcast, the crew discusses various techniques for grilling chicken on the Weber kettle, focusing on achieving crispy skin and exploring different cooking methods, including jerk chicken. The conversation includes listener inquiries, personal experiences, and expert tips from the hosts, creating a comprehensive guide for barbecue enthusiasts. In this engaging conversation, the hosts delve into various techniques for cooking chicken, emphasizing the importance of preparation, seasoning, and cooking methods. They discuss the benefits of drying chicken before cooking, the art of rotisserie cooking, and the debate between using chicken breasts versus dark meat. The conversation also covers the spatchcocking technique, the joys of beer can chicken, and the critical role of temperature in ensuring perfectly cooked chicken. The hosts share personal anecdotes and practical tips, making this a valuable resource for both novice and experienced cooks.Chapters00:00 Introduction to the Barbecue Crew07:37 Listener's Inquiry: Perfect Chicken on the Weber Kettle19:31 Techniques for Achieving Crispy Skin on Chicken24:31 Exploring Jerk Chicken Techniques28:19 The Importance of Drying Chicken for Crispy Skin29:14 The Art of Drying and Preparing Chicken30:57 Mastering the Rotisserie Technique32:53 Cooking Techniques for Perfect Chicken33:54 The Great Chicken Breast Debate35:43 Spatchcocking: A Game Changer41:20 Beer Can Chicken: A Juicy Delight42:32 Temperature Tips for Perfect Chicken43:43 Final Thoughts on Chicken Cooking Techniques

In this episode of the Black Smoke Barbecue Podcast, host Brandon and the crew discuss various topics related to barbecue, including the rising costs of ingredients, the perception of barbecue as a luxury item, and the differences between cooking chicken and turkey. Special guest Joey Victorian  @Pitmaster  shares insights from his experience in the barbecue industry, including the upcoming Houston Rodeo Cook-Off, and the importance of understanding pricing in the craft barbecue scene. In this engaging conversation, the hosts discuss the vibrant atmosphere of BBQ cook-offs, the significance of turning 50, and the reflections that come with aging. They delve into the rapid advancements in technology, particularly AI, and the implications for personal likeness and copyright. The conversation is filled with humor, personal anecdotes, and insights into life priorities as they navigate through these themes. In this engaging conversation, the hosts explore various themes surrounding BBQ culture, personal cooking experiences, and the growth of Joey V's restaurant. They discuss the impact of films like Rogue One on viewers' perceptions, share favorite home-cooked meals, and delve into the importance of community acceptance in the restaurant business. The conversation also highlights the supportive role of partners in the culinary world and the exciting expansion plans for Joey's BBQ business, culminating in a celebratory note for Joey's birthday.Join the Crew over at patreon.com/BlackSmokeBarbecueChapters00:00 Introduction and Guest Introductions05:59 Barbecue Pricing and Perception12:07 Navigating Rising Costs in Barbecue17:57 Chicken vs. Turkey in Barbecue24:01 The Houston Rodeo Cook-Off Experience30:33 The Cook-Off Experience33:30 Celebrating Milestones: Turning 5037:59 Reflections on Aging and Life's Priorities39:31 The Rapid Evolution of Technology and AI41:24 Protecting Your Likeness in the Age of AI47:19 Exploring Rogue One's Impact48:04 Home Cooking Favorites49:22 Perfecting the Menu50:05 Community Acceptance and Growth52:02 Celebrity Visits and Local Fame53:35 The Supportive Partner54:52 Expansion Plans for the Business56:54 Where to Find Joey V and His BBQ01:00:34 Closing Thoughts and Celebrations

n this episode of the Black Smoke Barbecue Podcast, host Brandon and his crew discuss various aspects of barbecue culture, including personal cooking experiences, challenges faced in the kitchen, innovative techniques, and the importance of community support. They share stories of barbecue failures, the rising costs of ingredients, and the humorous side of cooking mishaps, all while emphasizing the joy and camaraderie that comes with grilling and smoking food. In this engaging conversation, the hosts share their personal journeys into the world of barbecue, highlighting the learning curves, mistakes, and humorous experiences that come with cooking. They discuss the importance of education in barbecue, the significance of planning, and the science behind cooking temperatures. The conversation is filled with anecdotes about cooking fails, the necessity of understanding airflow in smoking, and the value of using thermometers to ensure perfectly cooked meat. In this segment, the conversation delves into essential barbecue techniques, emphasizing the importance of temperature control, cooking zones, and the need for patience to avoid burnt food. The speakers share valuable tips on preparation, timing, and fire-starting methods, advocating for a clean grill to enhance cooking efficiency. They also discuss their favorite barbecue equipment and share regrets about past purchases, highlighting the learning curve in mastering the art of grilling. In this engaging conversation, the hosts discuss their experiences with various grilling and smoking equipment, sharing both frustrations and joys. They delve into the effectiveness of electric smokers versus traditional methods, the benefits of kettle grilling, and essential tools for any grill master. The debate over gas grills highlights the inefficiencies and challenges they present, while the episode wraps up with practical cooking tips and a light-hearted banter about barbecue culture.Chapters00:00 Introduction to the Crew and Barbecue Culture03:01 Personal Cooking Experiences and Challenges06:07 Innovative Cooking Techniques and Equipment09:04 Barbecue Failures and Lessons Learned11:59 The Cost of Ingredients and Market Trends15:10 Community and Support in Barbecue Culture26:08 The Journey into Barbecue30:12 Learning from Mistakes33:31 The Importance of Education in Barbecue37:24 Epic Cooking Fails41:12 Planning for Success in Barbecue46:09 Understanding Temperature and Science in Cooking51:28 Mastering Temperature Control in Barbecue53:01 The Importance of Cooking Zones54:55 Patience in Cooking: Avoiding Burnt Food57:08 Preparation: The Key to Great Barbecue59:10 Timing and Cooking: Don't Rush the Process01:00:11 Fire Starting Techniques: Ditching Lighter Fluid01:01:33 The Case for a Clean Grill01:04:41 Pro Tips for Successful Grilling01:09:05 Favorite Barbecue Equipment and Regrets01:11:23 The Frustrations of Electric Smokers01:14:47 The Joys of Kettle Grilling01:15:48 Essential Grilling Tools and Regrets01:18:40 The Gas Grill Debate01:21:45 Final Tips and Wrap-Up

In this episode of the Black Smoke Barbecue Podcast, Brandon, Tee and Alton discuss a variety of topics including their Super Bowl experiences, the food they prepared for the game, and the Dallas Mavericks' recent controversies. They also speculate on the future of the Spurs in Austin and the vibrant barbecue culture in the city. In this engaging conversation, the hosts delve into the vibrant barbecue scene in Austin, discussing their favorite spots and the abundance of great barbecue options available. They share insights on new cooking equipment, particularly a versatile kettle grill, and explore the often-overlooked pork tenderloin, highlighting its potential when cooked properly. The discussion shifts to the brisket debate, with one host praising another's brisket-making skills. They also touch on the importance of feedback in cooking, particularly regarding a delicious mac and cheese dish. The conversation wraps up with innovative cooking techniques, including beer can chicken and the idea of smoking and frying a whole bird, showcasing their creativity in the kitchen.Chapters00:00 Introduction to the Black Smoke Barbecue Podcast01:55 Super Bowl Reflections and Team Performances08:54 Super Bowl Cooking Highlights13:42 Dallas Mavericks Controversy and Fan Reactions19:00 Kobe vs. Shaq: The Lakers Dilemma20:02 Luka Doncic: Talent and Controversy21:46 The Future of the Mavericks: Speculations and Strategies25:05 Austin Spurs: The Potential Move27:30 Austin's Growing Sports Scene29:32 Barbecue Culture in Austin32:37 New Cooking Equipment and Techniques35:58 Pork Tenderloin: An Overlooked Gem41:14 BBQ Adventures and Recommendations43:38 The Rise of Tri-Tip and Other Cuts46:42 Brisket vs. Other Meats: A Personal Preference49:49 Mac and Cheese: The Perfect BBQ Side50:41 Innovative Cooking Techniques and Tools53:33 Flavor Enhancements: Marinades and Injectables58:07 Creative Cooking Ideas and Future Plans

In this episode of the Black Smoke Barbecue podcast, the crew welcomes listeners to Season Three, discussing their recent activities, health recoveries, and upcoming barbecue events. They share insights on the community aspect of barbecue culture, the excitement surrounding various cook-offs, and the importance of supporting each other in the barbecue community. The conversation also touches on personal cooking experiences and predictions for the Super Bowl, all while maintaining a light-hearted and humorous tone. In this lively conversation, the hosts discuss the current state of the NFL, particularly focusing on the dominance of Patrick Mahomes and the resurgence of running backs like Saquon Barkley and Derrick Henry. They also share their Super Bowl plans, including menu ideas and experiences at casinos. The discussion shifts to cultural reflections, humor, and the importance of navigating modern discourse, especially in the context of rap battles between Kendrick Lamar and Drake. The episode wraps up with a light-hearted banter about cooking and personal experiences.