The Barbeque Life

On this episode of The Barbeque Life Kurt talks with Josh Hall out of Cumming, GA and is the Co-Owner of ResQue Rubs, a BBQ rub business that donates 10% of their proceeds to Fur Kids, a no kill shelter for cats and dogs about how COVID gave them the idea to start the ResQue Rubs, how they have built the business, gotten customers, and spread the word about their company, how they came up with the names of products, get feedback, d...

Kurt talks with Conner Morris and Kris Aebischer Hooked on Que out of Tampa, FL about how they both got into BBQ at different times in their lives, how their business came to be out of a rehearsal dinner and backyard BBQ competition, the hurdles they’ve faced in their business and competitions, how they stand out from other food trucks, sage advice from their year’s experience, and more!

Watch on YouTube here: https://youtu.be...

Kurt talks with Kyle Matuszewski, Owner of Your Behind BBQ out of Waddell, Arizona, about his journey getting into cooking and BBQ after tearing his ACL in the last play of the last game of his high school football career and missing out on D1 scholarships, to getting hooked on BBQ Pitmasters, placing 7th out of 117 for chicken at a BBQ contest, committing, buying a food truck for catering, and now a restaurant, his mindset moving ...

Kurt talks with Kenny Bottom, owner and operator of Pig Feathers Farm and What's Smokin'?, out of Hephzibah, GA, about his journey into BBQ after working in the railroad industry as a locomotive engineer for over 19 years to now creating and running three businesses, starting his pork business, why he bought a trailer over a truck and if he’d do it again, the conception of his lemonade stand business and tips on how to incr...

Kurt talks with Mike Robertson, who goes by BBQ Mike, about how he got started in BBQ with the help of a friend, how he balances his full time job, competitions, and building his catering business, his plans moving forward with BBQ, how the BBQ community has made an impact in his life and BBQ journey, his favorite foods to cook, how he treats cooks at the house vs. competition cooks, and more!

"My favorite thing to cook i...

Kurt talks with Greg Bleich of Bay Bridge BBQ out of North Jersey, about his journey getting in BBQ, roadblocks and disappointment when he was getting started, instantly falling in love and getting addicted to smoking meat, branding, starting an LLC and going all in, how he got the name Bay Bridge BBQ and why it’s an ode to his hometown, the doors that have opened for him since he started branding himself, how he decides on which s...

We're back! After a bit of hiatus, Kurt is back and back with a fire under him! On today's episode of The Barbeque Life, Kurt talks about the jump he has recently taken from his 13 year career in financial planning to going all in on his passion of BBQ. He dives into many informational and motivational topics including:

- His story and journey of taking the leap into BBQ full time

- Branding, social media, how often to pos...

We’re flipping the script on today’s episode! Kurt has his friend and Pitmaster of Blinky’s Offset BBQ, Matt Osman, on The Barbeque Life to interview Kurt about his journey to getting a GC at the Famous Dave’s BBQ World Food Championship, flying to Billings, Montana and his experience cooking on borrowed grills, cooking lamb for the first time, getting DAL and placing terribly in People’s Choice at his first Famous Dave’s pilot com...

Kurt talks with Janet Silverman, Chief Impact Officer of The Good Charcoal about how they got started in 2020, the impact they made to communities during Covid and beyond with their give back program, the unique type of wood they use from Namibia forests, expanding into new markets and coming out with new products, how you can help out with volunteering, and more!

“Not only am I just handing out food, but sometimes I’m just an ...

Kurt talks with Chad Urbonovic with QueFellas BBQ out of Lapeer, MI about a recent contest at Famous Dave’s, competing using the EAT method, starting his BBQ journey, taking a class, missing a turn in box, taking a class again and gaining momentum, learning new things and getting out of his comfort zone, what the set up for the wild card looks like, his experience with the wing category in People’s Choice, some words of wisdom and ...

Kurt talks with Bert McClain, Pitmaster and Owner of PB&J’s BBQ out of Jackson, MI about the difference between competition BBQ and catering, his mindset when he decided to go all in with catering, the importance of knowing your endgame, the qualities it takes to do well in the BBQ business, how he balances being the sole owner and operator of his business, how he came up with the name PB&J’s, how he connects with other bus...

Kurt talks with Matt Osman, CEO and Pitmaster of Blinky’s Offset BBQ out of Bellevue, TN about how he has turned his focus from competition BBQ to an actual BBQ business, the lessons he’s learned, running a soft launch, letting professionals take care of their craft in a business, not budging on price, setting a menu, a teaser for marketing and social media, and so much more!

“There’s no Easy-Bake-BBQ. Not if it’s any good.”

Kurt talks with Nick Owensby, Pitmaster and Owner of Sailor Nick’s BBQ out of Wadsworth, OH about being new to the competition scene after smoking BBQ for about 5 years, team name coming from him being in the Navy, what types of smokers he’s had, jumping in feet first to BBQ, why so many people come to GA to compete, his thoughts on growing the BBQ community, and more!

“This is the first time since I left the Navy that I felt l...

Kurt talks with Jake Fincher of Finchers BBQ & Catering out of Macon, GA about his grandpa, Douglas “Dude” Fincher starting the business in 1935, starting to help at a young age, their claim to fame pulled pork, their cooking process and their smoker, their partnership with Mrs. Griffin’s BBQ sauce, what sets Fincher’s BBQ apart, how they were the first BBQ company to have their food in space, thriving during hard times, sacrif...

Kurt talks with Big Perm, Pitmaster of Zilla’s Pit BBQ out of Nashville, TN, about how he got his start in BBQ, why he got into catering, what happened when he realized he was making just as much in catering as he was in his actual job, plans to move into a brick and mortar, the mindset of moving from a comfortable salary to full time catering, what type of BBQ he cooks, the biggest challenge he’s faced as a business owner, how he ...

Kurt talks with Logan Chesnut, Pitmaster of Small Batch Barbecue out of Clarksville, TN, as he records the podcast at the very competition where he got his start in 2019, about being inspired by BBQ Pitmasters, being approached my a BBQ restaurant for help with marketing, his cooker and trailer set up for his 6’9 body, his favorite smokers to work with and a few things to ask yourself to find the smoker for you, the differences bet...

Kurt talks with Jason Hardee, Pitmaster and Owner of Elite BBQ Smokers out of Conway, SC about how he got started in competition BBQ by finding a milk vat cleaning out his dairy farm barn, getting into making smokers, why he made the choice to move from SCBA’s to KCBS, why people in BBQ is so important and meaningful to Jason, his thoughts on public interaction, seeing all perspectives of BBQ, the judge seating program, doing your ...

Kurt talks with Erik Mengel, Pitmaster of Trash Panda BBQ out of Roland, IA about how he got started from a cookbook his mom gave him, where the name Trash Panda comes from, what Iowa BBQ means, Erik’s specialty bacon wrapped pizza rolls, his cooker set up, going into backyard before pro, the mindset of a competition BBQ, the resource that helped him the most, his go-to rubs and sauces, his take on the judge seating program, and so...

On the fifth episode of the KCBS Judge Seating Program Series, Kurt talks with George DeMartz, Pitmaster of Twisted Pair BBQ out of Raleigh, NC, who is also a part of the CBJ & the Rules Committee, about how his humble beginnings in BBQ, his experience in leadership roles within the CBJ and the Rules Committee, the advantages and disadvantages of the previous judge seating program, putting the sport of BBQ in a position to grow...