Where we talk, taste and even try to cook the best BBQ in Texas, which is the best Barbecue in the world! Tune in for conversations about BBQ with the people who work hard to make it, pitmasters, foodies, chefs and enthusiasts.
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A long conversation with three of the people who make Snow's BBQ the best place to be on a Saturday.Clay Cowgill cooks all the brisket, turkey, and ribs at Snow's BBQ. His brisket warms my soul. Rissa handles all the VIP guests, locals, and to-go orders coming off the pits. She could write a book on hospitality and enhances the experience of every customer.Ally runs a badass gym in Elgin with her husband. She has a strong focus on her health and fitness. You'll often see her running fresh meat into the restaurant for all the hungry customers.Get a free WHOOP 4.0 and your first month free: https://join.whoop.com/#/A32CCFGet your Earlybird edibles at https://bit.ly/3p24F682.5mg of REAL THC from hemp in every gummy. Legal in all 50 states (Thanks to the 2018 farm bill) Get your Best BBQ merch at www.bestbbqshow.comSign up for Butcher Box. Meat delivered right to your door!https://bchrbox.co/BestBBQShowEvery purchase you make supports the show and everything we do.If you took the time to click on any of these links, thank you! I'm truly grateful for the people I get to meat hosting this show. Until next time, stay tuned!Don't be a stranger! Follow the show on your favorite social app!https://www.facebook.com/bestbbqshowhttps://www.instagram.com/bestbarbecue/https://podkite.link/XSZfJJOhttps://twitter.com/BestBarbecue
#158 Burnt Bean Co (00:57:19)
Ernest Servantes is a well known member of the Texas BBQ community.
He is the Capo of the Brisket Cartel.
He has a long list of competition wins across the country.
Now his restaurant is on everyone's list.
Enjoy this conversation with Ernest Servantes owner of Burnt Bean Co
Thanks for listening!
Don't be a stranger! Follow the show on your favorite social app!
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Get your Earlybird edibles at www.earlybirdcbd.com/yoni. 2.5mg of REAL THC from hemp in every gummy. Legal in all 50 states (Thanks to the 2018 farm bill) Every purchase you make supports the show and everything we do.
Get your Best BBQ merch at www.bestbbqshow.com
Sign up for Butcher Box. Meat delivered right to your door!
https://bchrbox.co/BestBBQShow
If you took the time to click on any of these links, thank you! I'm truly grateful for the people I get to meat hosting this show. Until next time, stay tuned!
#157 Brian Mays of Sam's BBQ (00:48:37)
This episode is all about old school. Sam's BBQ in East Austin had many owners in the past. Now it's under the care of Brian Mays. A man who has turned down millions for his location in the popular East Austin area. They've even added a Daquiri bar inside the restaurant.
His ideas are old school. His style of cooking is old as well.
Thanks for listening!
Don't be a stranger! Follow the show on your favorite social app!
Instagram | Podcast | Twitter | YouTube | Facebook
Get your Earlybird edibles at www.earlybirdcbd.com/yoni. 2.5mg of REAL THC from hemp in every gummy. Legal in all 50 states (Thanks to the 2018 farm bill) Every purchase you make supports the show and everything we do.
Get your Best BBQ merch at www.bestbbqshow.com
Sign up for Butcher Box. Meat delivered right to your door!
https://bchrbox.co/BestBBQShow
If you took the time to click on any of these links, thank you! I'm truly grateful for the people I get to meat hosting this show. Until next time, stay tuned!
#156 William F. Montgomery and Cade Mercer (01:22:06)
We're talking BBQ, jokes, food and fun. William F. Montgomery is a recent transplant and an up and coming comedian. He's part of the Kill Tony Show and you can watch him on YouTube and follow his Instagram!
Cade Mercer runs CM Smokehouse and has some of the most interesting creations in BBQ. From burgers to crunchwrap supremes he's got a menu I'll never get tired of.
Enjoy this episode! Over 80 minutes of us talking BBQ and more!
Don't be a stranger! Follow the show on your favorite social app!
Instagram | Podcast | Twitter | YouTube | Facebook
Get your Earlybird edibles at www.earlybirdcbd.com/yoni. 2.5mg of REAL THC from hemp in every gummy. Legal in all 50 states (Thanks to the 2018 farm bill) Every purchase you make supports the show and everything we do.
Get your Best BBQ merch at www.bestbbqshow.com
Sign up for Butcher Box. Meat delivered right to your door!
https://bchrbox.co/BestBBQShow
If you took the time to click on any of these links, thank you! I'm truly grateful for the people I get to meat hosting this show. Until next time, stay tuned!
#155 We're Back Baby (00:16:10)
Thanks for listening! I missed y'all and we're back to keep talking BBQ with all of your favorite people.
Don't be a stranger! Follow the show on your favorite social app!
Instagram | Podcast | Twitter | YouTube | Facebook
Get your Earlybird edibles at www.earlybirdcbd.com/yoni. 2.5mg of REAL THC from hemp in every gummy. Legal in all 50 states (Thanks to the 2018 farm bill) Every purchase you make supports the show and everything we do.
Get your Best BBQ merch at www.bestbbqshow.com
Sign up for Butcher Box. Meat delivered right to your door!
https://bchrbox.co/BestBBQShow
If you took the time to click on any of these links, thank you! I'm truly grateful for the people I get to meat hosting this show. Until next time, stay tuned!
#154 Usama Siddiquee (01:06:55)
Welcome to all the new listeners! Follow us on all our social media channels!
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#153 JNL BBQ (00:56:47)
Welcome to all the new listeners! Follow us on all our social media channels!
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#152 Cade Mercer | CM Smokehouse (00:52:59)
Welcome to all the new listeners! Follow us on all our social media channels!
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#151 - Happy 2021! (00:16:31)
Happy New Year! I hope you're all healthy and happy in 2021! Let's eat more BBQ than ever this year!
Welcome to all the new listeners! Follow us on all our social media channels!
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#150 Jeremiah Watkins (01:03:06)
Jeremiah Watkins works hard to make people laugh, that's why I'm always honored to keep this funny man fed. We met over BBQ in their greenroom more than a year ago, now we're talking BBQ at Terry Black's BBQ in Dallas. It was an honor to talk to Jeremiah and learn even more about why he's so funny!
Follow Jeremiah on everything!
https://www.jeremiahwatkins.com/
Watch the show on YouTube!
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#149 Blake's Birthday (01:43:27)
Blake stoker loves coming to Texas. A few weeks ago he came to hang out for his birthday. We sat down with Kyle Stallings and John Brotherton to chat on a nice Tuesday afternoon.
#148 Sawyer Lewis (01:42:31)
This week I sit down with Sawyer Lewis. Her role is vital to their operations and their hard work during this pandemic. A linchpin to the organization, her drive and focus will soon be expressed in a stunning restaurant. The details are still top secret but you know I'm not here to ask about the future. I want to hear the stories of Leroy and Lewis. Enjoy the episode!
Follow Sawyer and the Leroy and Lewis Crew!
@SawyerBLewis
@LeroyandLewis
@EvanLeroy
@NathanLewisBrewing
@ChudsBBQ
@LittleDelicious
@cole_parkman23
@themattyfav
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#147 Texas BBQ is The BEST! (00:46:51)
Texas BBQ is the best and I challenge you to change my mind. The heat, the smoke, the perfectly seasoned wood all come together to make flavors beyond your imagination. That's why you can find Texas BBQ Cooks all over the world. From the Philippines to Sweden.
Welcome to all the new listeners! Follow us on all our social media channels!
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#146 Chuds BBQ (00:58:57)
Bradley Robinson started cooking BBQ as a break from other work. Now his whole life revolves around it. He makes the pits that people use to smoke. His recipes are growing on YouTube every week. You can eat the food he cooks at Leroy and Lewis. You can even join the Leroy and Lewis Patreon to get all the info behind their entire menu.
Thank you for being patient in this unprecedented time. I'm working on getting the show consistent again and I appreciate all the support through everything! Stay tuned for more from Best BBQ.
#145 Mauro "Max" Chiefari Texicana BBQ (01:00:40)
This conversation was recorded right as the pandemic was warming up in March. While I was cooking a brisket Max came over to help me finish it off. We sat down around 2am so you know this is going to be a good conversation.
Make sure to follow Max! @texicanabbq on Instagram and www.texicanabbq.com!
#144 Matt Horn and David Kim (01:15:26)
Matt Horn cooks Texas BBQ in Oakland, California. His restaurant is close to opening even during this unprecedented time. Hear his story and how Texas BBQ is taking over the west coast! Follow Matt on Instagram: @matthornx @HornBarbecue @kowbird
Subscribe to our YouTube Channel where you can watch the interviews and listen at the same time! www.youtube.com/bestbbqshow.
#143 Convenience West #2 (01:16:42)
Thank you for listening! This week we're back in Marfa talking BBQ, small towns and love is in the air! Mark, Katie Rose and Kaki Ann tell us all about the food they cook and the cool old kitchen they cook it in.
Subscribe to get updates on every episode! Subscribe to our YouTube channel and follow us on social media. We're always looking for a BBQ adventure!
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#142 Backline Fabrication (00:00:00)
Thanks for listening to the show. I hope you are all safe and at home. This week’s episode is with Ryan Newland. He’s one of the last people I interviewed before the COVID-19 an important part of the BBQ community.
From Bangers to Liberty to Estrada’s BBQ he’s making all kinds of tools for the BBQ cook. I spent a few weeks hanging in his shop and if you want to see the footage subscribe right now to the youtube channel and you’ll be notified when I post it.
Unlike many of my other interviews there was no smokey smell. We were in a room full of metal and tools. There was a bit of that ozone smell you get from a welder hanging in the air. He has a ton of equipment, a forklift, empty tanks, cutting, welding and bending tools.
We sat down next to a giant propane tank that was on it’s way to becoming the shop pit for Backline. If you check the Backline Fabrication Instagram you can see pictures of all the pits they’ve made including the newest shop pit.
His shop is also unique because they throw a party every time a pit is finished. Ryan loves the community and even brings in local cooks to make the food for his events.
I’ll take any excuse to go out to the Texas hill country. Driving the windy roads west of Austin is a nice break from the city. I hope you enjoy this long conversation with Ryan Newland of Backline Fabrication.
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#141 BBQ and the Bug (00:00:00)
My thoughts on the virus. More coming soon! Thanks for listening
#140 2M Smokehouse MEGASODE (00:00:00)
2M Smokehouse has been on the show before. They're a great group of dudes who cook fire food every week for their loyal and new customers. Every one who walks through that door is getting a treat. It's even made me consider moving to San Antonio if Austin starts getting wack.
I've been wanting to push the limits of an episode and these guys were the best. Over two hours of talking about BBQ, life and the amazing scene we are in. Since we recorded this Esaul was actually nominated for a James Beard Award. This is a guy who was so committed he slept in the pit room in the early days. He has put in the work and gotten recognition for it. He has also helped create one of the most fun atmospheres in BBQ. I could have spent two more hours talking to them and we'll be hanging out again soon I'm sure.
Make sure to follow these guys:
Joe - https://www.instagram.com/meek_meli_/
Esaul - https://www.instagram.com/esaul_ramos
Sheldon - https://www.instagram.com/mason_barbecue/
Dusty - https://www.instagram.com/doubleddworak/
If you're using Apple Podcasts please take a minute to give the show 5 stars! It helps others discover what I'm doing and if you don't want to give it 5 stars write me an email first. Maybe I can fix it ;)
Thanks again for listening!
#139 Certified Angus Beef Meat Lab (00:00:00)
If you like beef and you're not following @beefmaven on Instagram I'll give you a minute to add her to the people you're following. Diana and Daniel educate anyone who comes into their lab about beef and how to butcher it. Sides, quarters, primals they'll show you how to turn it into your favorite steak.
I got to spend 2 days in the meat lab pulling all kinds of Certified Angus Beef cuts off the slab in their lab. I shared the lab with a dozen BBQ joint owners who traveled all the way to Wooster, OH to learn more about the business. You see, the meat lab is where you learn about all the ways you can prepare beef. You can pull a steak and hand it to a chef in the other room to cook. We tried inside vs outside steak among other juxtapositions.
In this episode we put USDA choice up against the Certified Angus Beef brand. We also try some aged beef that I honestly though was infused with some kind of bleu cheese. Interesting flavors and an interesting conversation on this weeks episode of The Best BBQ Show.
Thanks for listening. Make sure you follow us on social @bestbarbecue. Stay tuned for new merch and all new episodes on YouTube and your favorite podcast player.
#138 Texas BBQ in Guatemala (00:00:00)
Thank you for listening to The Best BBQ Show. We spent a week with Certified Angus Beef and sat down with BBQ enthusiasts from all over the world. This week the story of Blake Thurgood. A man who is bringing Texas BBQ to multiple restaurants in Guatemala. We talk Texas, cooking in volcanoes and all the other challenges of being so far from home. We swapped stories all week and I can't wait to meet up with him again. He's a hustler and a gentleman.
Enjoy this episode and don't forget to connect on social media!
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#137 Geoffrey Bednar's Life of Beef (00:00:00)
Thanks for listening. This week I talk to Geoffrey Bednar, a man who was thrown into the ranching business at a young age when his mother bought a farm sight unseen. Since then he’s spent almost 2 decades working with Certified Angus Beef spanning the globe.
This episode is part of a week long trip I took to Cleveland and Wooster, OH to hang out at the world headquarters of Certified Angus Beef. I asked them to put me in front of people with good stories and Geoff did not disappoint. We talked about his family’s butcher shop in Chicago, motorcross, beef and how Certified Angus Beef got started.
He’s spent his whole life around beef, raising cattle and spreading delicious Certified Angus Beef around the world.
I’m actually editing this episode on the porch of Convenience West right now. I took a trip out to west Texas so look out for a Marfa episode coming in a month or so. I might even stay up late tonight and hang with the overnight crew.
For now, enjoy this interview with Geoff Bednar about all aspects of beef.
#136 Larder Delicatessen & Bakery (00:00:00)
This is the first episode of my tour around Cleveland with Certified Angus Beef. We spent the afternoon at Larder in Cleveland tasting different meats, vegetables and desserts that are all uniquely made. Chef Jeremy Umansky is a mad scientist with jars and cans from floor to ceiling. This restaurant has unique bites, delicious sandwiches and amazing desserts made by Jeremy's wife Allie. Kenny Scott also sat down with us for the end of the interview to talk about working with friends all day on whatever they want.
Some places have rules and some places have more freedom. Larder is letting freedom ring!
The #meatman store will be coming down at the end of February so this is your last chance to order a #meatman shirt! After that we'll have a whole new line of merch and a ton of new designs. Get yours at www.bestbbqshow.com!
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#135 Matt's BBQ Crew (00:00:00)
Thank you for listening to the show. Every time you listen a brisket gets juicier.
This week I sit down with Matt of Matt's BBQ in Portland and his entire BBQ crew. Recently named "the best Texas BBQ scene" outside of Austin by Daniel Vaughn, Portland is starting to pop up on people's radar. If you know my LA episodes you know there's a lot of Texas BBQ on the west coast in general. There were 9 people at the table but we passed the mics around and got tons of stories from the crew. Play back the beginning if you want to hear who's who. I ran into them at Snow's and talked them into sitting down with me the next day to talk BBQ. I think one of the most interesting things about Texas BBQ in other cities is that they have their own way of doing everything.
These guys do their food their way. The basics are Texas BBQ and they're about to get a whole pitroom full of offset smokers. The rest is their creative freedom. Matt has created a Thai BBQ joint and a taco spot as well as his flagship restaurant. They're definitely a spot to watch especially if you're in the northwest. I love Portland and I hope to make it up there very soon to try Matt's food for myself.
If you like the show please take a moment to give us 5 stars on your podcast app. Also, jump in on the Instagram, Facebook, and Youtube to see more about my adventures and the amazing BBQ community of the world.
Thank you!
