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We’ve got a special guest joining the Brisket Boys tonight! Erica Roby, aka Blue Smoke Blaire, is coming on the show, and she’s bringing some big news!

We’re talking about Erica taking over our BBQ News segment, what she’s got planned for it, and everything else she’s been cooking up in the world of barbecue.

From her latest projects and adventures to what’s next for Blue Smoke Blaire, we’re catching up on all of it. Plus, you know we’ll have plenty of laughs, BBQ talk, and probably a few things that go completely off the rails!

🔥 Meet the new face of BBQ News!

🎙️ Grab’em in the Brisket BBQ Podcast

#GrabEmInTheBrisket #BlueSmokeBlaire #EricaRoby #BBQNews #BBQPodcast #BBQLife #BrisketBoys

This is an all-purpose spicy seasoning and is excellent on beef, pork, chicken, beans and vegetables. It's even great for potato salad and coleslaw with a spicy kick of flavor. The heat level is medium-hot. Apply a thick layer of rub on before cooking or sprinkle on as a spicy finishing salt. For competition brisket, apply a thick layer of rub first, then add your favorite beef rub on top. Made by the Original Smoking Chick, Deni Lathrop from Houston TX. 

“Being There: Stories from the Road Where We Keep the Rubber Side Down”
Award-winning motorcycle stories from a father, brought to life by his son.

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Tonight on Grab’em in the Brisket, we’re putting some of BBQ’s biggest foods, techniques, trends, and traditions on the hot seat!

Pellet grills. Wagyu brisket. Competition BBQ. Beef tallow. Black gloves. $30-a-pound brisket. Long brisket rests. BBQ influencers. Expensive smokers. The smoke ring…and plenty more.

The rules are simple: OVERRATED, UNDERRATED, or PROPERLY RATED.

No “it depends.” No sitting on the fence. You have to pick one and defend it!

Of course, we want to hear from YOU too. Jump into the live chat, make your picks, and tell us when we’re completely wrong.

🔥 Some BBQ opinions are about to get exposed.

Grab’em in the Brisket the BBQ podcast where the meat is smoked and the opinions are well done.

This is an all-purpose spicy seasoning and is excellent on beef, pork, chicken, beans and vegetables. It's even great for potato salad and coleslaw with a spicy kick of flavor. The heat level is medium-hot. Apply a thick layer of rub on before cooking or sprinkle on as a spicy finishing salt. For competition brisket, apply a thick layer of rub first, then add your favorite beef rub on top. Made by the Original Smoking Chick, Deni Lathrop from Houston TX. 

“Being There: Stories from the Road Where We Keep the Rubber Side Down”
Award-winning motorcycle stories from a father, brought to life by his son.

Listen on: Apple Podcasts   Spotify

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We’re fired up to welcome Bob Trudnak to the show fresh off being crowned Master of ’Cue on Season 7 of Food Network’s BBQ Brawl. 

Tune in for the conversation.

This is an all-purpose spicy seasoning and is excellent on beef, pork, chicken, beans and vegetables. It's even great for potato salad and coleslaw with a spicy kick of flavor. The heat level is medium-hot. Apply a thick layer of rub on before cooking or sprinkle on as a spicy finishing salt. For competition brisket, apply a thick layer of rub first, then add your favorite beef rub on top. Made by the Original Smoking Chick, Deni Lathrop from Houston TX. 

“Being There: Stories from the Road Where We Keep the Rubber Side Down”
Award-winning motorcycle stories from a father, brought to life by his son.

Listen on: Apple Podcasts   Spotify

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Summer is winding down, so tonight we’re looking back at what we’ve been cooking, eating, and firing up over the last few months!

From briskets and burgers to backyard experiments, new recipes, BBQ trips, and probably a few things that didn’t go exactly as planned 😂 — we’re talking about our favorite cooks, meals, and BBQ moments from the summer.

Plus, we’ll catch up on what’s been happening in the BBQ world and talk about what we’ve got coming up as we head into fall.

🔥 What was the BEST thing you cooked this summer? 

This is an all-purpose spicy seasoning and is excellent on beef, pork, chicken, beans and vegetables. It's even great for potato salad and coleslaw with a spicy kick of flavor. The heat level is medium-hot. Apply a thick layer of rub on before cooking or sprinkle on as a spicy finishing salt. For competition brisket, apply a thick layer of rub first, then add your favorite beef rub on top. Made by the Original Smoking Chick, Deni Lathrop from Houston TX. 

“Being There: Stories from the Road Where We Keep the Rubber Side Down”
Award-winning motorcycle stories from a father, brought to life by his son.

Listen on: Apple Podcasts   Spotify

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The World Cup has brought fans from around the globe to the United States but before they head to the stadium, they’re stopping at the smoker!

In this episode of Grab’em in the Brisket, we’re imagining what happens when soccer fans from different countries experience authentic Texas barbecue for the very first time. Which BBQ classics will win them over? Brisket? Ribs? Sausage? Or will they be completely shocked by what Texans call “good eating”?

We’ll also dive into:
    •    🇺🇸 Why Texas BBQ is unlike anything else in the world
    •    🌍 What visitors from different countries might think of our barbecue traditions
    •    ⚽ The World Cup’s impact on Texas food culture
    •    🔥 Plenty of laughs, hot takes, and backyard BBQ talk along the way

Whether you’re a die-hard pitmaster, a backyard griller, or a soccer fan visiting America, this episode is packed with smoke, meat, and a whole lot of fun.

👍 Like, subscribe, and tell us in the comments:
If you could serve ONE Texas BBQ item to a first-time visitor, what would it be?

#TexasBBQ #WorldCup #BBQ #Brisket #Soccer #Football #Texas #GrabEmInTheBrisket #BBQPodcast #Foodie #Pitmaster #Barbecue

“Being There: Stories from the Road Where We Keep the Rubber Side Down”
Award-winning motorcycle stories from a father, brought to life by his son.

Listen on: Apple Podcasts   Spotify

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Wait… is “meat glue” actually being used in competition BBQ and steak contests? Is it a legitimate technique, a dirty little secret, or just another internet myth?

This week on Grab’em in the Brisket, we’re diving into one of the hottest debates in the BBQ world—transglutaminase, better known as meat glue. We’ll discuss what it is, how it works, why some cooks use it, and whether it crosses the line in competition cooking.

We’ll also talk about other tricks, hacks, and behind-the-scenes practices we’ve seen over the years that made us stop and say, “Wait… they can do THAT?!”

🔥 In this episode:
    •    What exactly is meat glue?
    •    Is it legal in BBQ and steak competitions?
    •    Does it actually improve your score?
    •    Weird competition tricks we’ve seen over the years.
    •    The ethics of pushing the rulebook.
    •    Our opinions—and we want to hear yours!

💬 Question of the Week:
What’s the craziest competition BBQ or steak trick you’ve ever seen that made you say, “WTF?!”

Leave your thoughts in the comments—we may read your responses on a future episode!

👍 If you enjoy the show, don’t forget to Like, Subscribe, and Share to help us keep bringing you the best conversations from the world of BBQ.

#BBQ #CompetitionBBQ #SteakCookoff #MeatGlue #Transglutaminase #Brisket #BBQPodcast #GrabEmInTheBrisket #Steak #Barbecue #BBQLife #Pitmaster

“Being There: Stories from the Road Where We Keep the Rubber Side Down”
Award-winning motorcycle stories from a father, brought to life by his son.

Listen on: Apple Podcasts   Spotify

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We’ll dive into the story behind Higgins Boat Rum, talk about what makes a great craft rum, and, of course, how it pairs with great barbecue. From backyard cookouts to competition BBQ, we’ll explore the connection between good food, good drinks, and good company.

As always, we’ll cover the latest BBQ news, share some laughs, and probably wander down a few unexpected rabbit trails along the way.

Whether you’re a rum enthusiast, a BBQ fanatic, or just looking for a fun night with the Brisket crew, this is an episode you won’t want to miss!

🔥 Fire up the pit, pour yourself a drink, and join us live!

“Being There: Stories from the Road Where We Keep the Rubber Side Down”
Award-winning motorcycle stories from a father, brought to life by his son.

Listen on: Apple Podcasts   Spotify

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This week on the award-winning Grab’em in the Brisket BBQ Podcast, we’re diving headfirst into the one thing every pitmaster, backyard warrior, and steak lover is talking about… BEEF PRICES! 🥩💸

Why does brisket suddenly feel like a luxury item? Are ribeyes becoming special occasion meals? Is this just temporary… or the new normal for BBQ lovers everywhere?

We break down what’s driving the skyrocketing cost of beef, how it’s impacting restaurants, competitions, and backyard cooks, plus tips on how to still cook great BBQ without taking out a second mortgage. From brisket economics to butcher shop sticker shock, nothing is off the table.

We’ll also talk favorite budget cuts, smart shopping strategies, and whether chicken and pork are officially stealing the spotlight in 2026.

Join Jon, James, and Jan for a fun, honest, and probably slightly painful conversation about the state of beef in America.


#BBQ #Brisket #BeefPrices #TexasBBQ #GrabEmInTheBrisket #BBQPodcast

“Being There: Stories from the Road Where We Keep the Rubber Side Down”
Award-winning motorcycle stories from a father, brought to life by his son.

Listen on: Apple Podcasts   Spotify

Send us Fan Mail

We’re fired up to welcome none other than Susie Bulloch the powerhouse behind Hey Grill Hey to the Grab’em in the Brisket BBQ Podcast!

Susie joins us to talk all about her brand-new book, Backyard BBQ Hero and how she’s helping backyard cooks everywhere level up their BBQ game like pros. From mastering the fundamentals to creating crowd-winning flavors, this episode is packed with tips you can actually use the next time you fire up the pit.

We get into:
🔥 The inspiration behind Backyard BBQ Hero
🔥 Susie’s go-to backyard recipes and techniques
🔥 How she built Hey Grill Hey into a BBQ empire
🔥 Advice for backyard cooks looking to step up their game

Whether you’re cooking for the family or trying to impress the neighborhood, this episode is your roadmap to becoming a backyard legend.

“Being There: Stories from the Road Where We Keep the Rubber Side Down”
Award-winning motorcycle stories from a father, brought to life by his son.

Listen on: Apple Podcasts   Spotify

Send us Fan Mail

This week on Grab Them in the Brisket, Jan is solo you won’t want to miss this one great stories, great insights, and plenty of personality. 

Be sure to tune in and show Jan some love!

“Being There: Stories from the Road Where We Keep the Rubber Side Down”
Award-winning motorcycle stories from a father, brought to life by his son.

Listen on: Apple Podcasts   Spotify

Send us Fan Mail

Episode 323! Jon York from Russell's Dam Good BBQ is in the house! Plus BBQ NEWS, a Beer Review, BBQ FAILS and more!

 

 

NEW OFFICIAL SNACK of Grab'em in the Brisket!

SmokeHouse Crackers! https://www.smokehousecrackers.com/shop

Use code GRABEM15 for a discount

 

BBQ NEWS

 

Hogs for a cause winners!

 

 

 

 

MAIL CALL

care package from Jon York

 

BEER REVIEW

Fatheads Brewery - Bumble Berry

Jan 9.4

Jon 8.9

Jon York 8.9

 

 

 

 

We've joined the Oddpods Media Network!

https://oddpodsmedia.com/

 

 

SUCKLEBUSTERS BBQ WINS AND FAILS

Kates meats and meals

Send your questions, bbq fails and wins to [email protected] or simply leave it as a message at 434-829-2299

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NBBQA - National BBQ and Grilling Asssociation https://www.nbbqa.org/

Barbecue News Magazine https://www.barbecuenews.com

Chicks That Smoke https://www.sucklebusters.com/bbq-rub...

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Cambro Mfg https://www.cambro.com/

“Being There: Stories from the Road Where We Keep the Rubber Side Down”
Award-winning motorcycle stories from a father, brought to life by his son.

Listen on: Apple Podcasts   Spotify