In this episode of the Food Origins Podcast, I sit down with my friend Russell Savage, founder and pitmaster of Pico's BBQ. Russell’s culinary journey started in the kitchen long before he ever lit a smoker — attending Johnson & Wales University and training under acclaimed chef Guillaume Bienaime (a fellow podcast guest EP. 20).
From fine dining to fire and smoke, Russell later spent nearly five years in Texas, learning the art of barbecue at legendary spots like Terry Black’s BBQ, before returning home to build Picos BBQ from the ground up.
We talk about the evolution of his craft, what it takes to run a serious barbecue operation, and how honoring both classical training and Texas tradition helped him find his unique voice in the culinary world. This episode is packed with heart, heat, and real food talk — don't miss it.
Firecracker Farm Small-batch Spicy SaltFamily farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.
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