Join us for a lively conversation with Rich Fragola from Burgerlicious Barbecue as he dives into the world of competitive barbecuing. Rich shares his insights on the evolving barbecue scene, including the hottest new tools like the brisket caddy that has gained popularity among competitors. The discussion takes a humorous turn as Rich recounts his experiences in the kitchen, including cooking for barbecue legends and even a memorable mishap involving a missed turn-in at a competition. With a blend of personal anecdotes and industry wisdom, Rich emphasizes the importance of community in barbecue and the joy of bringing people together through food. Tune in for tips, laughs, and a look at what it takes to succeed in the competitive barbecue circuit.

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Burgerlicious Barbecue

Richard Fergola from Fergalicious Barbecue shares his journey from a high school wrestling coach to a successful competitor in the world of barbecue. He emphasizes the importance of preparation and consistency, highlighting how meticulous planning and execution can lead to success in competitions like the American Royal. Throughout the conversation, Richard discusses his unique approach to trimming meats for competitions, focusing on uniformity and presentation to impress judges. He also describes his commitment to using quality ingredients, including aged pecan wood and high-quality meats, which contribute to his award-winning results. With insights into his upcoming barbecue classes and new partnerships, Richard's passion for barbecue shines through as he prepares for more competitions ahead.

Links referenced in this episode:

• obr.org
• paintedhillsbeef.com
• gunterwilhelm.com
• fergaliciousbbq.com
• oregondungeness.org
• heritagesteel.us
• mbbqa.org
• barbecuenews.com

Companies mentioned in this episode:

• Painted Hills Natural Beef
• Fergolicious Barbecue
• Sugarfire
• Snake River Farms
• Green Mountain Grills
• Old World Spices
• Proud Souls Barbecue

Join JT, Leanne Whippen, and Chef Stephen for a lively discussion on the nuances of barbecue, including the impact of weather on grilling techniques and the importance of not burning your food. Leanne shares her journey of expanding her barbecue skills, including her recent venture into smoking prime rib. The trio also delves into personal anecdotes, such as Leanne's past as a stand-up comedian and the supportive role of her husband in her culinary adventures. JT recounts a humorous catering experience that highlights the joys of cooking for others. As they wrap up, they emphasize the excitement of the upcoming barbecue season and encourage listeners to get out and enjoy cooking good food.

Companies mentioned in this episode:

• Painted Hills Natural Beef

This podcast episode features a lively discussion between JT, Chef Stef, and Leanne Whippen, focusing on the evolving landscape of barbecue and the importance of creativity in cooking. Chef Stef shares her journey of healing and how it led her to refine her digital presence and enhance her cooking skills, particularly in meal prep and recipe creation. The conversation touches on the significance of using social media for sharing innovative cooking ideas and the balance between technique and flavor. Leanne offers insights into her culinary inspirations and the techniques that drive her creativity, emphasizing the role of spices and fresh ingredients. As the episode wraps up, they explore how modern technology in grilling and smoking is reshaping the barbecue experience while still honoring traditional methods.

Links referenced in this episode:

• oregondungeness.org
• paintedhillsbeef.com
• heritagesteel.us
• pigpowder.com
• icancookthat.com

Companies mentioned in this episode:

• Oregon Dungeness Crab Commission
• Painted Hills Natural Beef
• I Can Cook That
• Pit Boss
• Camp Chef
• Heritage Steel

Kel Phelps joins JT and Leanne on Barbecue Nation to discuss the upcoming NBBQA conference at The Shed in Mississippi, taking place from January 15th to 18th. The event promises to bring together barbecue enthusiasts and professionals for a weekend filled with competitions, networking, and learning opportunities. Kel shares insights on the changing landscape of the barbecue industry, emphasizing the importance of adapting to new trends and the challenges faced by smaller restaurants in a competitive market. The conversation also touches on the significance of incorporating live fire cooking experiences into events to enhance attendee engagement. As the discussion unfolds, they highlight the need for continuous learning and collaboration in the barbecue community to navigate current economic challenges and to foster a vibrant culinary culture.

Links referenced in this episode:

• oregondungeness.org
• pigpowder.com
• paintedhillsbeef.com
• heritagesteel.us

Companies mentioned in this episode:

• Barbecue News
• NBBQA
• Krispy Kreme
• Painted Hills Natural Beef
• Heritage Steel
• BNB Charcoal
• Peg Leg Porker

Join us for an engaging conversation with Brett Galloway, co-founder of the State Cook Off Association (SCA), as we dive into the exciting world of steak cooking competitions. Brett shares insights on why he and his partner, Ken Phillips, established the SCA, highlighting the need for standardized rules in the competitive cooking scene. With a focus on inclusivity, the SCA encourages backyard cooks to participate by providing ribeyes and allowing them to cook using any method they choose, whether it’s on a gas grill, charcoal, or even sous vide. We also discuss the upcoming event at the Shed in Ocean Springs, Mississippi, which aligns with the National Barbecue and Grilling Association (NBBQA) convention, promising to be one of the biggest steak cook-offs of the year. Tune in to learn more about how the SCA fosters camaraderie among cooks and creates a welcoming atmosphere for both seasoned competitors and newcomers alike.

Links referenced in this episode:

• steakcookoffs.com

Companies mentioned in this episode:

• NBBQA
• SCA
• Whalen Willie Seasonings
• Shed

Join JT and Leanne in this engaging episode of Barbecue Nation After Hours as they dive into the world of barbecue with culinary expert Jess Pryles. The conversation kicks off with a lighthearted discussion about travel experiences and the challenges of long-haul flights, setting a relaxed tone for the show. Jess shares her thoughts on the success and failure ratio in creating dishes and reflects on the influence of fictional characters in cooking inspiration. The trio explores the evolving landscape of food shows on television and how they can better educate audiences on barbecue techniques. With plenty of laughs and insightful commentary, this episode promises to be a treat for food lovers and barbecue enthusiasts alike.

Companies mentioned in this episode:

• Painted Hills Natural Beef

Join JT and Leanne as they welcome Jess Priles, the dynamic personality behind Hardcore Carnivore, back to the show after a long hiatus. Jess shares exciting news about her upcoming show, "Hardcore Carnivore," set to premiere on the Outdoor Channel, where she dives into the world of hunting, cooking, and meat science. Throughout the conversation, they explore Jess's journey, her experiences filming in diverse locations, and her passion for live-fire cooking. With a focus on the importance of flavor and personal preferences in meat preparation, Jess emphasizes her unique technique of "just keep flipping" to achieve that perfect sear. The trio also discusses the evolving landscape of food content creation and how authenticity and quality are essential for success in a saturated market.

Links referenced in this episode:

• oregondungeness.org
• paintedhillsbeef.com
• heritagesteel.us