The Bite Meat Podcast

* How the fascination with Texas brisket is taking over the world

* Sloan's next project will be eye-opening and must-see for all BBQ fans

* Unapologetically herself, Sloan's life lessons and experiences offer lessons for us all

* Competitive pitmaster and longtime barbecue expert Tyler Gurney has done just about everything in the industry. He'll share stories, tips, do's and don't's and insight into taking your game to another level.

You'll hear techniques, approaches and wood choices from:

* Michael Sambrooks of The Pitroom

* Ronnie Killen of Killen's

* Aaron Franklin of Franklin Barbecue

* Sloan Rinaldi of Texas Q and Netflix

* Leonard Botello of Truth Barbecue

* From smoked pork butt menudo, to barbacoa with Carolina Gold BBQ sauce and "Pica Fritz," melding cultures opens up an entirely new flavor profile.

* Fredericksburg staple Leroy's Tex-Mex Barbecue is carving out a niche we all can learn from.

* How the little things make a big difference

* Go behind the scenes of one of the biggest barbecue competitions in the world. From planning, to traveling, putting together a super team and making great barbecue, a legendary pitmaster shares terrific insight.

* Getting that "one bite" right not just for judges, but the illustrious Texas Monthly list.

* And why all the expense and headaches is worth it.

* "Wisconsin-style" comes to life on steaks, prime rib and seasonings.

* How simple compound butters and sauces can elevate dishes.

* The proper way to prepare brats.

* Appreciating the right seasonings and the Big Green Egg. 

If you're confused about which style of pit best fits your lifestyle and preferred method of cooking, the CEOs of Big Green Egg, Traeger and Pitts and Spitts offer insight on their popular pits.

* Chef Adrian Cousin takes us through some of the obvious and not-so obvious challenges facing private chefs.

* From adapting to various kitchens, unique requests, unexpected hurdles and dietary flexibility ... and all while keeping menus top-notch.

* Immediate, short-term and long-term effects, from pit makers to spices and manufacturers

* How the industry is adjusting

* Why consumers are loving outdoor kitchens, griddles and pizza ovens

* Best approach for burnt ends

* What separates Cajun-influence on pits and grills.

* Detailed techniques on everything from pork chops and loins, to frog legs and gator.

* Who doesn't love gumbo and etoufee -- especially on a grill.

* If you're not trying these sides, what are you even doing?

Despite no traditional culinary training, self-made influencer Karen Wheeler has gained a legion of fans with unique, but simple cooking ideas.

She'll offer insight on her story and ideas and approaches that anyone can master. Plus, insight on international influences and Easter go-tos.

• HeartBrand Beef’s Jordan Beeman clears up confusion and offers insight on:
• Packaging
• Natural vs. organic.
• Nitrates ... what does that mean?
• Grass fed vs. grain fed.
• Not all Choice and Prime cuts are created equal.

* How a love for South Texas barbecue took over the world * Melding the love of the outdoors and barbecue * Gaining confidence for every cook * Is Fred a brother from another mother? Finding your passions and turning them into a lifestyle

* Don't ever underestimate weather, elements and positioning your pit

* What to look for when shopping for a brisket

* Wrapping made easy

* The biggest challenges backyard pitmasters face

* Are there "magic numbers" for internal temps

* Appearance matters, even for your family and friends

*Four-time Canadian BBQ Team of the Year pitmaster Janice Smella became the first Canadian to walk the stage at the Cookoff in 2025.

* She shares her story, techniques and approach, her affinity to Texas BBQ and becoming a champion.

• Moodswing BBQ's Sunny Moody has won world championships and wowed judges on Food Network ... without compromise.
• Misconceptions about how "unhealthy" barbecue can be
• Pork shoulders for dummies. 
• Different steaks ... different cooking styles?
• Everything you should know on spritzing, water pans, wrapping, wet brine vs. dry brine

* World champs Ronnie Killen, Doug Scheiding, Abel Nuncio and others take us behind the scenes of what the Cookoff really is all about

* The massive and unique details of making it on one of the biggest stages in the game.

* How different spices affect different proteins

* The essence of "Louisiana" barbecue

* Essentials for chicken and pork

* When and how to spritz and sauce

* Open-flame tips

* Coming up with the revered Top 50 and how he whittles it down

* All the flavors and regions and what stands out

* Oh, the stories ... from influencing the market, to quality bites around the state, the travels and dealing with bad barbecue

* Smokin' Hot Tip: Easiest meats to try for entry-level backyard pitmasters