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PODCAST

This Week In Barbecue

Rasheed Philips

This Week in Barbecue is a popular podcast that covers the world of barbecue and grilling. Hosted by barbecue Pitmasters Rasheed "The Gentleman Smoker" Philips and Bryan Hull, the podcast features discussions on the latest BBQ trends, recipes, and grilling techniques. Each episode also features interviews with notable barbecue Pitmasters, chefs, and other industry professionals. This Week in Barbecue is a must-listen for anyone interested in the world of barbecue and grilling.

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All Episodes

01:09:14

What Barbecue Needs to Leave in 2025 (and What...

This Week In Barbecue ·

2025/12/02

This Week in Barbecue, Season 8 Episode 17, Rasheed Philips and Bryan Hull close out 2025 with an unfiltered talk about the state of BBQ. From canceled collaborations to Traeger’s meltdown, from the rise of “tenderism” to the future of open-fire cooking, the duo tackles what barbecue needs to let go of and what deserves to rise in 2026.Topics Covered: The MOVE challenge and the BBQ fitness wave Why “tenderism” might be marketing gone wrong, Traeger lawsuits, tech burnout, and dropping stock prices

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00:52:25

What Chefs and Pitmasters Get Wrong About Each Other

This Week In Barbecue ·

2025/11/19

In today’s episode, Rasheed and Bryan sit down with the newest member of the misfitsss barbecue crew Tyler, a professionally trained chef from Canada who’s making the leap into the world of live-fire cooking.Fresh off our first big pop-up residency at RoundTrip Brewery, we break down:• What it’s really like transitioning from chef life to pitmaster life• The surprising similarities (and real differences) between the two crafts• The wins & mistakes from our first official misfitsss BBQ pop-up•

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01:13:21

From Open Fire to Open Hearts: What BBQ Teaches Us...

This Week In Barbecue ·

2025/11/12

Welcome back to This Week in Barbecue, the podcast where we don’t care when you get your ‘cue, as long as it’s not drive-thru.We’re fresh off the Open Fire Meat Up, I’ll give y’all a quick recap and talk about what it was like cooking on Big Javi’s rig, the Fire Coop. We’ve also got an interview dropping soon with Tay from EatBobbys on YouTube, so keep an eye out for that.Now, this week we’re diving into a mix of topics, from meat prices that’ll make you question your life choices, to the

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01:00:54

When Passion Isn’t Partnership: Bryan Hull’s Story of...

This Week In Barbecue ·

2025/10/28

This week, the mics get turned in a different direction.No headlines. No festival rundowns.Just two friends and one of the most honest conversations we’ve ever shared.Bryan Hull sits down not as my co-host, but as a man with a story.For years, Bryan poured his heart, time, and talent into a Texas-style BBQ restaurant outside of Texas, helping drive it to a Top 3 ranking and more than 5x its revenue. He built systems. He built culture. He built success.So why walk away when the stakes were that

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00:53:41

Swig & Swine: Love, Loss, and the Heart of Holy Smokes

This Week In Barbecue ·

2025/10/22

This week, Rasheed sits down with Anthony DiBernardo, the pitmaster and founder behind Charleston’s beloved Swig & Swine BBQ, to talk about the journey from dream to legacy. Anthony opens up about betting on himself, the sacrifices and support that built his business, and the heartbreak of losing his son, Asher. Together, they reflect on resilience, faith, and how community and the Holy Smokes BBQ Festival, help heal and uplift families through their work with Ronald McDonald House Charities

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01:02:41

Darkside of the Grill: Fire, Family & The Craft |...

This Week In Barbecue ·

2025/10/09

Rasheed welcomes Mel (Darkside of the Grill) — one of Canada’s top pitmasters — for a fireside-style conversation you won’t want to miss. Fresh off showcasing and winning at Eggtober Fest, Mel shares his origin story, reflects on his growth in the BBQ world, and gets real about the tension between BBQ influencers and true pitmasters.From the first spark to the last ember, this episode is about community, craft, and the universal language of fire. Whether you’re firing up your first cook or you’ve

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00:58:07

Tradition Meets Tech: Can BBQ Survive the Shift?

This Week In Barbecue ·

2025/10/01

This week, we’re taking the gloves off and digging deep into the evolving world of barbecue and culture. From the growing “sample culture” popping up at pits across the country to California’s war on nonstick pans (and what that means for your kitchen), we’re serving up hot takes and real talk.We’re breaking down whether cutting your workforce to save a business is savvy or short-sighted, swapping holiday budget meal ideas to help you feed the crew without breaking the bank, and naming the essential

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00:58:36

Barbecue for All Five Senses

This Week In Barbecue ·

2025/09/25

This week on This Week in Barbecue, we’re talking Texas pride, Costco samples, and Hamburger Helper sales climbing like briskets in a smokehouse. Sheed digs into whether barbecue joints should give away samples like it’s a Saturday at Costco, while James runs through Southern Living’s “Top 50 BBQ in the South” list and questions if City Limits BBQ in South Carolina deserves its crown. We shout out Peg Leg Porker’s booming whiskey side hustle (they need extra hands just to bottle it), laugh at some

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01:43:01

Top 150 Pitmasters: Legends, Lists, and Snubs

This Week In Barbecue ·

2025/09/23

This week on This Week in Barbecue, we’re serving up more than ribs and brisket, we’re digging into the stories, debates, and personalities shaping the smoke. From Blue Smoke Blair’s giveaway with Susie Q’s to Pitmaster Papi’s upcoming BBQ & Brew Mixer, the calendar is packed with can’t-miss events. Sheed brings the hot take on wings (ranch or blue cheese, pick a side, people!) and drops some big questions about ownership: when you work with a brand, who really owns your Pitmaster craft? We talk

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01:02:12

Brisket, Burgers, and BBQ Science: What’s Next for...

This Week In Barbecue ·

2025/09/10

This week on This Week in BBQ, we’re serving up more flavor than a brisket burnt end platter. From Burger King’s questionable “wagyu burger” to the Mitchells teaming up with True Foods, we break down what’s new in the world of barbecue. We’ve got Eggfest updates featuring Big Moe, TheLilGringa making moves in the Champions Corner. Plus, Doc Brown of BBQ aka Bryan Furman is back at Harvard to teach the science of smoke, Kent Rollins is hitting TV with Cast Iron Cowboy, and Memphis in May tickets are

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01:07:50

Bourbon, BBQ, and the Superstitions That Keep the...

This Week In Barbecue ·

2025/08/28

This week on This Week in Barbecue, we’re talking ribeye truck fires, branding fiascos, ticks that turn meat lovers vegan, and why booze and barbecue are soulmates. Rasheed and James dig into the quirks, fails, and flat-out strange stories shaping the food world right now, from Uncle Herschel’s controversial Cracker Barrel exit to superstition at the smoker. Plus, we ask the real questions: can BBQ truly be the ultimate peacemaker, and is putting ketchup on ribs grounds for excommunication from the

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01:03:57

Why the 3-2-1 Rib Method Might Be Ruining Your Ribs

This Week In Barbecue ·

2025/08/19

This week on This Week in Barbecue, we’re diving into patience, pride, and the price of good barbecue. From whether tipping culture has gotten out of control, to the psychology of pitmaster patience, we’re talking about what it really takes to keep the smoke rolling. Plus, we tackle whether Las Vegas is really stealing the BBQ crown, the rise of chicken as beef prices soar, and why the famous 3-2-1 rib method might be more myth than magic. Along the way, we reflect on the role of community,

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01:09:54

Ultimate BBQ Play-By-Play Team,Bizarro Superman, and...

This Week In Barbecue ·

2025/08/12

From barbecue school with Tuffy Stone to Bizarro Superman, we’re covering the full smoke ring this week. Rasheed’s asking the real questions: should you be allowed to critique barbecue if you can’t actually cook it? We’re also diving into big news from Peg Leg Poker in Nashville, and who we’d draft as the ultimate pitmaster play-by-play team. Plus, we break down rising meat prices, tariffs threatening your holiday feast, and a hot debate about when your brisket actually stops taking on smoke. Oh,

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01:09:04

Brisket Deserves Better: A Meat Manifesto

This Week In Barbecue ·

2025/08/05

This week, we’re asking the real questions: If your neighborhood says “no” to diversity, does that extend to the dinner table too? Rasheed and Bryan serve up hot takes on cultural food acceptance, the value of showing up as a business owner, and why brisket still doesn’t get the respect it deserves compared to steak. Plus, the cancellation of Bludso’s Smoking Out the Hub tour, a big welcome to the new Dinner with Delilah streaming series, and the ongoing battle to sell wings the way nature intended,

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01:04:26

Lab-Grown Ribs & Backyard Wisdom

This Week In Barbecue ·

2025/07/28

Lab-grown bacon is coming to San Francisco, beef prices are through the roof, and somewhere out there, a legendary smoker has gone missing. In this episode, Rasheed and James dig into the soul of barbecue, what’s passed down, what’s trained up, and whether a culinary degree can ever replace porch wisdom. Plus: BBQ in the UK

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01:03:20

Hot Grills & Cold Facts: Food Safety, BBQ News, and...

This Week In Barbecue ·

2025/07/22

This week’s episode fires on all cylinders—birthday shoutouts, Windy City recap, brisket-fueled hotel plans, and a BBQ restaurant on a British airfield. But it’s not all fun and burnt ends, Sheed and James get serious about food safety in summer heat.From why coleslaw is a silent killer at the cookout to BBQ-inspired junk food you’re too ashamed to admit you love, we’ve got tips, hot takes, and hard truths for every backyard hero and plate-piling guest.We also tackle one of the hardest questions for

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00:45:24

Texas Top 50 List: Building Legacy Through the Fire

This Week In Barbecue ·

2025/05/29

Running a top-tier BBQ spot isn’t just about smoke and flavor—it’s about pivoting daily to keep the doors open. From cost breakdowns to menu hacks, Bryan and Rasheed get real about the business behind the brisket.Catch the latest episode of This Week in Barbecue.

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01:14:35

Smoke Signals & Soul Plates: A Memphis in May Recap

This Week In Barbecue ·

2025/05/20

Welcome back to This Week In Barbecue, the podcast where we’re bringing more heat than plantation fires — and this week, we’re smokin’ on all cylinders.We kick things off with a full recap of Memphis in May: who took home the trophies, what it felt like to be the event’s first-ever ambassador (hint: surreal), and how the food, nightlife, and fellowship made this year unforgettable. Plus, we’re already scheming for 2026.Then we shift gears and get real: Sheed and James drop a hot take on why some

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01:08:29

BBQ Hall of Flame: BBQ Legends, BBQ Sauce Lawsuits,...

This Week In Barbecue ·

2025/05/13

New episode just dropped and it’s meatier than a double-stack brisket burger.We’re talkin’: BBQ Hall of Fame finalists Kareem of @kgbbq featured on The Today Show Yelp’s real questionable Top 10 BBQ Cities Bill Miller’s BBQ sauce so hot it’s got legal heat And yeah… Tom Cruise might need beef ribs when he hits TexasListener questions? Answered. Wild takes? Delivered. Samoan friends? Still needed.Listen now wherever you get your podcasts. And remember, we don’t care when you get your 'que—as long as

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00:30:12

Inside the Pit: Tiffany Perry on Elevating a City...

This Week In Barbecue ·

2025/05/09

In this episode, we sit down with Tiffany Perry, Director of Marketing for Memphis in May, to talk about how the iconic barbecue festival is evolving into something even bigger. From cultural storytelling to community uplift, Tiffany shares what it means to reimagine a legacy—one smoky plate at a time.

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118 results

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