x

75% of people globally want unbiased news (Pew Research) but are concerned they're not getting that.

Get balanced coverage with Symby. See how stories are covered across diverse outlets and spot when one side covers a story the other skips.

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.

arts food

All Episodes

01:09:45

BBQ Gatekeepers and Global Smoke: Who Defines “Real...

This Week In Barbecue ·

2026/03/02

In this lively episode, the hosts explore the evolving landscape of barbecue, the influence of regional styles, the impact of technology on the industry, and the future of barbecue media and gatekeeping. They share personal stories, industry insights, and future plans, making it a must-listen for barbecue enthusiasts and industry insiders alike. key topicsRegional barbecue styles and their global influenceThe role of media and gatekeeping in defining authenticityThe impact of technology and AI on

en

01:20:51

There's a fire in the Smokehouse and the Destinations...

This Week In Barbecue ·

2026/02/24

This week on This Week in Barbecue, Rasheed Philips and team run through a packed set of stories across barbecue culture and the food business, including Meat Church entering the charcoal chat, Carey “Pegleg Porker” Bringle’s warning about local tax increases hurting small businesses, and Char-Broil’s new dual electric and charcoal grill in the UK. Then the episode turns to the main course: can you afford the menu you serve. Then the team discuss the parting of ways of likely the most viral Barbecue

en

01:12:06

Is Brisket the New Luxury Meat? Texas Says “Save...

This Week In Barbecue ·

2026/02/17

Brisket prices are climbing, the US cattle herd is at its lowest level in 75 years, and even Texas is talking about “saving barbecue.” In this clip from This Week in Barbecue, Rasheed Philips and the crew break down what rising beef costs mean for pitmasters, restaurants, and the future of the craft, plus why some spots are turning to GoFundMe just to stay open. Then it gets spicy: pellet grills vs offsets, the truth about what “counts” as barbecue, and the brisket rules the internet swears are law,

en

01:12:08

BBQ at a Crossroads: Wellness, Closures, and AI

This Week In Barbecue ·

2026/02/13

On this episode of This Week in Barbecue, we explore the future of barbecue through the lenses of wellness, technology, and economics. From Big Moe’s 100-plus pound transformation to new restaurant expansions and the growing concern over BBQ joint closures, this conversation examines what it truly takes to build and sustain a barbecue business in today’s climate.We also dive deep into the impact of AI on food creators, the rise of backyard barbecue culture versus restaurant dining, pellet grill

en

01:04:05

Who Gets to Feel Safe in the Kitchen: A Barbecue...

This Week In Barbecue ·

2026/01/28

This week’s episode of This Week in Barbecue went far beyond smoke and fire. We talked about fear in kitchens, rising costs, recognition, and what happens when the people who make our food feel unsafe just showing up to work. This epsiode reflects on identity, labor, and why barbecue still matters as a place of community in a moment that feels anything but communal.

en

01:06:38

Black-Owned, Black-Facing, and the Illusion of...

This Week In Barbecue ·

2026/01/22

On Episode 121 of This Week in Barbecue, we step into one of the most uncomfortable conversations happening in food right now: authenticity, ownership, and what happens when technology forgets the people who built the craft.We open with a discussion around Black-owned versus Black-facing companies and why that distinction matters more than ever in barbecue. From there, we revisit the idea of tendernism and how something once rooted in feel, experience, and patience is being flattened into visuals

en

00:14:43

Barbecue in Flux: Integrity, Influence, and the Cost...

This Week In Barbecue ·

2026/01/14

This week on the podcast, Rasheed dives into the shifting realities of modern barbecue. From Traeger’s quiet hiring push and Smokeslam 2026 being put on pause, to the heated conversation around Tendernism, Keith Lee, and tipping culture after a visit to Destination Smokehouse, the episode explores how attention, money, and integrity collide in today’s food world.The conversation also highlights the return of the legendary Shed Showdown and a growing concern for bloggers and recipe developers facing

en

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

en

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•

en

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

en

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

en

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

en

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

en

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

en

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

en

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

en

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

en

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

en

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,

en

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,

en

125 results

Similar Podcasts

Start The Breakthrough Full Audiobook Now, Thriller Fans!

thebookvoice.com

Get Hooked On The Life-Enhancing Full Audiobook Experience!

thebookvoice.com

西四五条

主播郑捕头

Podcast Patapoe

0d0a

On Mic Podcast

Jordan Rich