The BBQ Central Show — Tuesday, October 6, 2026 - Hour Two

This week on The BBQ Central Show, we've got a loaded lineup covering BBQ, grilling, food content, products, business, and plenty of live-fire conversation.

Sam The Cooking Guy

Sam The Cooking Guy is back for another visit. We'll catch up on what's been happening with Sam, his content, his cooking philosophy, and what he's seeing in the food and BBQ world. As always, expect plenty of opinions, big flavors, and a few things that may get us in trouble.

Barracks BBQ

Tony Kamps and Chase Baker, the founders of Barracks BBQ, join me to talk about building their BBQ sauce business from the ground up. We'll get into their story, their products, competing in the BBQ sauce world, and their recent success at the American Royal.

From building a BBQ media empire to creating grilling products, producing food content, and growing a new BBQ brand, we've got a little bit of everything covered on this week's show.

Listen, watch, subscribe, and tell somebody who loves BBQ!

The BBQ Central Show — Tuesday, October 6, 2026 - Hour One

This week on The BBQ Central Show, we've got a loaded lineup covering BBQ, grilling, food content, products, business, and plenty of live-fire conversation.

Malcom Reed — How To BBQ Right

Malcom Reed joins me to catch up on what's happening with How To BBQ Right, Killer Hogs, and his world of BBQ content. We'll talk about getting back in the swing of things, the continued evolution of BBQ media, creating content in today's crowded landscape, and what's happening on the product side of the business.

Marvin Weinberger — Grill Fighter

Marvin Weinberger from Grill Fighter stops by to talk about the business of keeping your grill clean — and how Grill Fighter has carved out its place in the grilling world. We'll get into the products, the grill-cleaning market, what makes a great grill-cleaning tool, and where Grill Fighter is headed next.

From building a BBQ media empire to creating grilling products, producing food content, and growing a new BBQ brand, we've got a little bit of everything covered on this week's show.

Listen, watch, subscribe, and tell somebody who loves BBQ!

Host: Greg "Meatman" Rempe

Air Date: September 29, 2026

Tonight's Lineup

Hour 2 – Jess Pryles

Quarterly Catch-Up: Meat science expert and regular quarterly guest Jess Pryles returns to the show.

"Prime Cuts": We will be diving into all the details surrounding her brand-new cookbook, Prime Cuts, which releases next week.  

Topics & Talk: We will catch up on her recent appearances on other social media accounts, discuss the finer points of cooking lamb,

The Hair System: Jess and I will also be talking about my new look following the recent toupee installation by Lindsay Cole.

Game Show: We will close out the segment by playing a round of "Betwixt The Two."

Host: Greg "Meatman" Rempe

Air Date: September 29, 2026 - Hour One

Tonight's Lineup

Hour 1 – Maddi Rempe

Origin Story: My daughter, Maddi, joins the show for a special Origin Story interview.

Guest Hall of Fame: We will be celebrating her official induction as a 2026 BBQ Central Show Guest Hall of Fame honoree.

(Air Date: September 22, 2026 - Hour Two)

Host: Greg "Meatman" Rempe

9:14 PM EDT – Lindsay Cole

• The Installation: Breaking down the complete toupee installation from yesterday. We will cover the entire process, the immediate reactions, and all the behind-the-scenes details of the new look.

9:35 PM EDT – Angela Morris

• First-Time Guest: Budding social media sensation and Oregon-based outdoor cooking creator Angela Morris makes her show debut.
• The Origin Story: We will dive into why she got into grilling, her culinary philosophy, and the specific goals she is targeting for her Instagram presence.

10:00 PM EDT (Hour 2) – The Embedded Correspondents

• 2026 Guest Hall of Fame: The annual tradition continues! The Embedded Correspondents panel (Doug Scheiding, Jon Solberg, Rusty Monson, and Matt Osman) joins the show to officially vote 5 new people into the BBQ Central Show's Guest Hall of Fame.
• The Selection Process: We will take turns going over our individual lists of 5 nominations. Any unanimous selections will automatically enter the Guest HOF, and we will hash out the remaining spots through live deliberations.

(September 22, 2026 - Hour One)

Host: Greg "Meatman" Rempe

9:14 PM EDT – Lindsay Cole

• The Installation: Breaking down the complete toupee installation from yesterday. We will cover the entire process, the immediate reactions, and all the behind-the-scenes details of the new look.

9:35 PM EDT – Angela Morris

• First-Time Guest: Budding social media sensation and Oregon-based outdoor cooking creator Angela Morris makes her show debut.
• The Origin Story: We will dive into why she got into grilling, her culinary philosophy, and the specific goals she is targeting for her Instagram presence.

10:00 PM EDT (Hour 2) – The Embedded Correspondents

• 2026 Guest Hall of Fame: The annual tradition continues! The Embedded Correspondents panel (Doug Scheiding, Jon Solberg, Rusty Monson, and Matt Osman) joins the show to officially vote 5 new people into the BBQ Central Show's Guest Hall of Fame.
• The Selection Process: We will take turns going over our individual lists of 5 nominations. Any unanimous selections will automatically enter the Guest HOF, and we will hash out the remaining spots through live deliberations.

(September 15, 2026 - Hour Two)

Tonight on The BBQ Central Show, host Greg Rempe lines up another massive broadcast spanning personal style upgrades, the business of barbecue, and deep-in-the-heart Texas pitmaster royalty.

First, we welcome Lindsay Cole from Hair By Lindsay. We're stepping away from the smoker for a segment as Lindsay walks us through the entire process of my upcoming toupee installation next Monday. We’ll discuss what to expect, daily maintenance, and the confidence boost that comes with a fresh new look.

Next, monthly guest Wes Wright, the Founder and CEO of CookOut News, joins the show. Wes brings his background in finance and mechanical engineering to the table as we break down the latest BBQ business happenings, industry acquisitions, and the financial trends shaping the outdoor cooking landscape.

In our second hour, we sit down with quarterly guest Daniel Vaughn, the Barbecue Editor for Texas Monthly. Widely known as one of the most influential voices in barbecue, Daniel stops by to talk all things beef, what's happening on the ground in Texas, upcoming events, and the state of the barbecue union.

______________________________________________

9:14pm - Segment 1: Lindsay Cole – Hair By Lindsay & The New Look

The Big Reveal: Lindsay details the step-by-step process for my upcoming toupee installation next Monday.

Maintenance & Care: What it takes to keep the new hair looking fresh, dealing with the elements (and grill smoke), and the best products to use.

Style and Confidence: A look at the consultation process and how a great hair replacement system changes the game.

9:35pm - Segment 2: Wes Wright – CookOut News & Industry Insights

The Business of BBQ: Wes dives into the latest news and financial shifts hitting the outdoor cooking and grill manufacturing sectors.

Mergers & Trends: Breaking down recent acquisitions, supply chain impacts, and what it all means for the consumer.

Engineering the Perfect Grill: How Wes's mechanical engineering background influences his coverage of new grill releases and hardware reviews.

10:14pm - Segment 3: Daniel Vaughn – Texas Monthly & Barbecue Royalty

Deep in the Heart of Texas: Daniel gives us the lay of the land on the current Texas barbecue scene and which joints are pushing the envelope.

Where's the Beef?: A deep dive into brisket trends, beef pricing, and how pitmasters are adapting to fluctuating meat costs.

On the Horizon: A preview of upcoming BBQ festivals, events, and what Daniel is looking out for as he travels the country tasting the best smoked meats available.

(September 15, 2026 - Hour One)

Tonight on The BBQ Central Show, host Greg Rempe lines up another massive broadcast spanning personal style upgrades, the business of barbecue, and deep-in-the-heart Texas pitmaster royalty.

First, we welcome Lindsay Cole from Hair By Lindsay. We're stepping away from the smoker for a segment as Lindsay walks us through the entire process of my upcoming toupee installation next Monday. We’ll discuss what to expect, daily maintenance, and the confidence boost that comes with a fresh new look.

Next, monthly guest Wes Wright, the Founder and CEO of Cook Out News, joins the show. Wes brings his background in finance and mechanical engineering to the table as we break down the latest BBQ business happenings, industry acquisitions, and the financial trends shaping the outdoor cooking landscape.

In our second hour, we sit down with quarterly guest Daniel Vaughn, the Barbecue Editor for Texas Monthly. Widely known as one of the most influential voices in barbecue, Daniel stops by to talk all things beef, what's happening on the ground in Texas, upcoming events, and the state of the barbecue union.

______________________________________________

9:14pm - Segment 1: Lindsay Cole – Hair By Lindsay & The New Look

The Big Reveal: Lindsay details the step-by-step process for my upcoming toupee installation next Monday.

Maintenance & Care: What it takes to keep the new hair looking fresh, dealing with the elements (and grill smoke), and the best products to use.

Style and Confidence: A look at the consultation process and how a great hair replacement system changes the game.

9:35pm - Segment 2: Wes Wright – CookOut News & Industry Insights

The Business of BBQ: Wes dives into the latest news and financial shifts hitting the outdoor cooking and grill manufacturing sectors.

Mergers & Trends: Breaking down recent acquisitions, supply chain impacts, and what it all means for the consumer.

Engineering the Perfect Grill: How Wes's mechanical engineering background influences his coverage of new grill releases and hardware reviews.

10:14pm - Segment 3: Daniel Vaughn – Texas Monthly & Barbecue Royalty

Deep in the Heart of Texas: Daniel gives us the lay of the land on the current Texas barbecue scene and which joints are pushing the envelope.

Where's the Beef?: A deep dive into brisket trends, beef pricing, and how pitmasters are adapting to fluctuating meat costs.

On the Horizon: A preview of upcoming BBQ festivals, events, and what Daniel is looking out for as he travels the country tasting the best smoked meats available.