JT visits with Clint Cantwell,  President of AmazingRibs.com

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Tuffy Stone, The Professor of Barbecue, spends some time in Afterhours with JT and LeeAnn. Some secrets get spilled.

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The Professor of Barbecue, Tuffy Stone, joins JT and LeeAnn for an insight into how Tuffy's career has evolved.

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We speak with David Knight, the founder of Old Hickory Pits, about his convection technology and the design of high-quality smokers. I ask him how his interest began, and he explains it started in first grade and grew through work in restaurants. He describes how problems in his restaurant led him to develop commercial pits and later smaller backyard models up to the large Hogzilla unit. He explains that his convection method controls airflow to recycle heat and smoke, ensuring even low and slow cooking while keeping the fire separated from the meat. We discuss cleaning methods, grease drains, and the use of power washers, and we note the company’s presence at competitions and in international sales. I conclude that Old Hickory continues to refine its designs and to support relief and competitive barbecue efforts.

Links referenced in this episode:

• amazingribs.com
• paintedhillsnaturalbeef.com
• gunterwilhelm.com
• oregondungeness.org
• heritagesteel.us
• barbecuenationjt.com

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I state that the central point of our conversation is that authentic Texas barbecue is defined by cooking with wood and by regional adaptation of techniques and equipment. I explain how different Texas regions favor distinct approaches, from Hill Country fire discs to large offset smokers made from oil tanks. We discuss the rise of backyard smokers and regulated oiler smokers and how those designs have spread beyond Texas. I note that barbecue television shows spur interest but do not teach traditional technique, and that competition methods can differ from restaurant practice. I emphasize that proper barbecue requires respect for the animal and careful cooking and service. We thank Daniel Vaughn of Texas Monthly for joining us and encourage listeners to seek his writing.

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Barbecue Nation
• Texas Monthly
• J and R Manufacturing
• The Beast
• Marriott Hotel
• Moberg Smokers
• KBQ
• Liquid Smoke

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I welcome Daniel Vaughn, the barbecue editor at Texas Monthly, and we focus on the regional diversity of Texas barbecue. I ask how he moved from architecture to writing and how a blog grew into his job. We discuss how I and he judge barbecue places, with attention to brisket, sausage, and local specialties in East, Central, and South Texas. We share stories about pitmasters and characters, including Tootsie at Snow's, and we explain why those human stories matter. I critique trends like oven‑baked brisket and the recent popularity of stuffed turkey legs. We conclude that barbecue is strong, varied, and rooted in local tradition, and that the people who make it keep the craft alive.

Links referenced in this episode:

• paintedhillsnaturalbeef.com
• heritagesteel.us
• gunterwilhelms.com
• bbqnationjt.com
• thecowboycook.com
• oregondungeness.org

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Guidance on how to enter and succeed in barbecue competitions, accompanied by pragmatic counsel for aspiring competitors. I delineate procedural and attitudinal recommendations, advising entrants to embrace incremental victories, hone category-specific skills, and persist despite the vicissitudes of judging that render outcomes unpredictable even for seasoned teams. We elucidate the social and familial dimensions of barbecue, describing how collaborative roles, shared tasks, and home cooking rituals reinforce both professional practice and personal gratification. I reflect on experiential subtleties such as palate variability and the etiquette of tasting other teams’ offerings, urging restraint and constructive feedback rather than corrosive criticism. We relate illustrative anecdotes that underscore humility and delight in the craft, and we affirm that barbecue continues to provide daily pleasure and communal connection. Ultimately, I exhort novices to view competition as a learning trajectory, to cultivate patience, and to measure success by continual improvement as much as by trophies.

Companies mentioned in this episode:

• Painted Hills Natural Beef

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We state at the outset that competitive barbecue is often decided by the luck of the judge, and that judge variability can affect results as much as cooking skill. I advise beginners to learn the sanctioning rules thoroughly, follow allowed equipment and garnish rules, and study presentation standards. We recommend joining a team or observing contests to learn timing, box setup, and judge expectations. I emphasize making a strict timeline, bringing reliable gear and enough charcoal and wood, and preparing for weather and lighting. We stress photographing boxes, recording scores, and refining technique from contest to contest while remaining persistent despite setbacks.

Links referenced in this episode:

• paintedhillsnaturalbeef.com
• heritagesteel.us
• gunterwilhelm.com
• barbecuenationjt.com
• oregondungeness.org

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The central theme of this podcast episode revolves around the exploration of culinary passions and personal anecdotes shared by our esteemed guest, Megan Day, a prominent figure in the barbecue realm. Throughout the discourse, we engage in a profound dialogue concerning her admiration for historical figures, specifically the intrepid Amelia Earhart, and the culinary delights she would prepare for such a distinguished guest. Furthermore, we delve into Megan's aspirations and reflections on her journey within the competitive barbecue landscape, discussing the intricacies of mastering techniques and the influence of mentorship from established barbecue icons. Additionally, the conversation traverses personal insights, ranging from favorite culinary experiences to the challenges faced in both professional and personal realms. We conclude with a light-hearted yet meaningful exchange about aspirations, favorite foods, and the essence of enjoying life's simplicity, leaving our audience with not only culinary inspiration but also a reminder of the importance of kindness and connection.

Links referenced in this episode:

• BurntFingerbbq
• BurntFingerMegan

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Bronson's
• Burnt Fingers

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The salient focus of this podcast episode centers on the remarkable journey of Megan Day from Burnt Fingers Barbecue, as she elaborates on the origins of her barbecue brand and her experiences within the competitive barbecue circuit. Megan shares the intriguing anecdote behind the name "Burnt Fingers," emphasizing the communal joy of cooking and the unanticipated risks associated with culinary enthusiasm. Throughout our discussion, we delve into the evolution of barbecue competitions, examining how shifting flavor profiles and the quality of ingredients have influenced the outcomes in recent contests. We also explore the significance of family engagement in barbecue culture, particularly how Megan's children are following in her footsteps, albeit with their own aspirations. Ultimately, this episode serves as a testament to the passion, creativity, and community spirit inherent in the world of barbecue.

Links referenced in this episode:

• oregon dungeness.org
• heritagesteel.us
• burntfingerbbq.com
• pigpowder.com

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Oregon Dungeness Crab commission
• Burt Fingers Barbecue
• Pig Powder
• Heritage Steel
• Weston Kia

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This podcast episode delves into the intricate world of hot sauces, highlighting the essential notion that the selection of a singular, optimal sauce can significantly enhance culinary experiences. I engage in a profound dialogue with John Hallner, who is affectionately referred to as the hot sauce sensei, accompanied by my co-host, Ms. Leanne Whippen. Together, we explore the diverse array of hot sauces available, discussing the merits of various flavors and ingredients, while underscoring the importance of reading labels to ensure quality. Hallner emphasizes the value of a well-balanced pepper blend sauce tailored to individual heat preferences, further elucidating the nuanced relationship between sauces and the foods they complement. Ultimately, we advocate for the exploration of new flavors, encouraging listeners to expand their palates and embrace the myriad of options that exist within the realm of hot sauces.

Links referenced in this episode:

• hotsaucecookbook.com
• hotsauceblogger
• hotsaucesensei

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Tabasco
• Sriracha
• Heinz
• Kraft
• Dirty Dick's Hot Pepper Sauce
• Spicy Shark

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