memphisinmay

After a few weeks off, we are back to fire up Season 6 of the Tailgate Guys BBQ Podcast! We want to thank our listeners and sponsors from the beginning, way back in 2016 when we started the show on local radio. 

Our first guest of the new year is the busiest man in BBQ, our friend Tim Scheer who’s the boss man for Blues Hog, Gateway Drum Smokers, Shake ’n Bake BBQ, Marble Ridge Farms and The BBQ League. It’s no surprise that Tim has big things in the words for 2024 with the Blues Hog brand continuing to expand and his competition teams looking forward to some of the biggest contests on the planet, including Memphis in May where Blues Hog won the 2022 World Championship. Tim also talks about his hog and cattle breeding operation and specifically raising the hogs he will take to Memphis in May. 

We also welcome a new sponsor to the show, Smoke ’n Magic BBQ with Brad Colter and Breana Via. We visit with them about their year-long run in the BBQ restaurant world at the Kansas City International Airport, the Smoke ’n Magic line of rubs and sauces and their cooking plans for the year ahead, which include a trip to Australia for Meatstock in April. We’ll hear from Brad and Breana - Pork champs at the 2023 Jack Daniels World BBQ Invitational - weekly throughout the year with a Smoke ’n Magic Minute with a tip or insight on one of their products. 

Skyler Spartan of The Grill Guys of Missouri also stops by with the latest happenings from their BBQ store in Republic, Mo., including news of a special promotion that leads up to the Super Bowl in a couple of weeks. We’ll hear from Skyler or co-owner-operator Charlie Wallace each week on the show.

Meanwhile, co-hosts Lyndal and Steve discuss what's on their upcoming BBQ menus and preview the NFL's Final 4.

Thanks to all our sponsors and marketing partners for making the show possible: 
Blues Hog #blueshognation
Royal Oak Charcoal #teamroyaloak2023
The Butcher Shoppe #alwayshandpicked 
Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq 
The Grill Guys of Missouri
Smoke ’n Magic BBQ #SmokenMagic
Vietti Marketing Group  
Marty "Real Sign Man" Prather #pizza

Have a great BBQ week! #SmokeEmIfYouGotEm

Those of us who love BBQ can agree there are few things in life better than a perfectly cooked baby back rib. But outstanding Ribs haven’t been good enough - compared to Pork Shoulder and Whole Hog - to win a Memphis in May World Championship since 2002. Until last weekend, that is.

On Episode 212 of the Tailgate Guys BBQ Podcast, we visit with John David Wheeler, pitmaster of the Ribdiculous Bar-B-Krewe team that broke the Memphis in May Ribs hex by capturing the overall title last weekend on the banks of the Mississippi at Tom Lee Park in Memphis. Wheeler, a former Memphis in May world champ with his Natural Born Grillers team, tells us about teaming up with chefs from around the USA and his 21-year-old son, John Dalton Wheeler, to find the winning formula. Why hasn’t the Rib category won in so long? Wheeler has a theory. He also tells us about cooking the winning entry on his “mailbox,” the origins of his storied BBQ-cooking career and being a proud and long-time member of Operation BBQ Relief.

We also spread the news of a big KCBS competition with a hefty, $20,000 prize fund coming up soon in our hometown of Springfield, Missouri. That’s Ozarks BBQ Fest and event organizer Larry Krauck runs down the happenings at the June 9-10 event at the spacious Ozark Empire Fairgrounds where music and cold drinks also will be in abundance, along with a new, Backyard Grillers category on Friday night for anyone who’s ever aspired to compete at an entry level. 

Meanwhile, co-hosts Lyndal and Steve preview their Memorial Day Weekend cooking plans and take a quick tour of the sports world. 

Thanks to all our sponsors and marketing partners for making the show possible: 
Blues Hog #blueshognation
Royal Oak Charcoal #teamroyaloak2023
The Butcher Shoppe #alwayshandpicked 
Iowa BBQ Store #iowacornercookers
Clark Crew BBQ #clarkcrew
Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq #proudsoulsbarbecueandprovisions
Randy Vanslyke and Pro Technology Solutions
Affordable Financial Services
Allquedup #arkassippicombo
Vietti Marketing Group #marketing 
In the Garden of Eden
Marty "Real Sign Man" Prather #pizza

Have a great BBQ week and thanks for listening! #SmokeEmIfYouGotEm

It’s National BBQ Month and there’s a ton going on to celebrate the occasion at Proud Souls Barbecue and Provisions Kansas City. Richard Fergola, Marketing and Public Relations Director for Proud Souls, stops by Episode 211 of the Tailgate Guys BBQ Podcast to give us a rundown starting off with Demo Days the next two Sundays, where folks can learn all about Ribs on May 21st and how to cook on a Gateway Drum Smoker on May 28th. Richard’s Fergolicious BBQ competition team also has been busy and he gives a quick recap and preview of a busy summer on the trail. 

We also go back “Under the Radar” to find out more about an up-and-coming competition team. This time it’s a trip to New York City for a visit with John Zervoulakos of Grandpa Val’s BBQ. John says it’s a family gathering and a party whenever Grandpa Val’s competes - and the results have been impressive as well.  

Meanwhile, co-hosts Lyndal and Steve recap their own busy cooking weeks and look ahead to the run-up to the Memorial Day Weekend, in both BBQ and sports. 

Thanks to all our sponsors and marketing partners for making the show possible: 
Blues Hog #blueshognation
Royal Oak Charcoal #teamroyaloak2023
The Butcher Shoppe #alwayshandpicked 
Iowa BBQ Store #iowacornercookers
Clark Crew BBQ #clarkcrew
Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq #proudsoulsbarbecueandprovisions
Randy Vanslyke and Pro Technology Solutions
Affordable Financial Services
Allquedup #arkassippicombo
Vietti Marketing Group #marketing 
In the Garden of Eden
Marty "Real Sign Man" Prather #pizza

Have a great BBQ week and thanks for listening! #SmokeEmIfYouGotEm

Today on the HowToBBQRight Podcast, Memphis in May is only one week away (00:25)! We’re gonna attempt the impossible at WCBCC, this year (07:20)! Malcom has some very big news to share with y’all… (11:35), and we even dropped a few new products (14:54). What are the BEST restaurants to eat in Memphis (17:37)? Malcom gives the spill on some of his KILLER new recipes, like the BBQ Pasta Salad (25:40), and his MOUTH-WATERING Denver Steak (29:54)! Malcom takes a stroll down memory lane with his Burnt ass chicken recipe (33:31). Malcom reminisces on some of his glory days partying at Memphis in May (40:22).. How do you harvest a Peach Tree to use as smoking wood (45:49)? These are the best practices for buying meat in the grocery store (47:52). Finally, we close out with some of our upcoming giveaways, and what’s in store for the next HowToBBQRight Podcast (55:00)?

Team Blues Hog shocked the BBQ world in 2022 by winning what many consider the biggest prize in competition BBQ - Memphis in May’s Grand Championship - by cooking Whole Hog hot and fast on an oversized Gateway Drum Smoker. Next week, the Blues Hog team returns to Memphis with a target on its back, traditional low-and-slow pitmasters ready to take aim. That’s fine with Tim Scheer. The team captain and owner of Blues Hog joins us on Episode 210 of the Tailgate Guys BBQ Podcast for a Memphis in May preview. Tim explains that the preparation for 2023 Memphis in May began only a few days after last year’s title celebration as he began planning the breeding schedule for the trio of hogs he’s taking in the bid to repeat. Also, a Hall of Famer has been added to the team. Check out our conversation with Tim to find this legend’s identity.

Also, there’s a great new book on the market called “Butcher on the Block: Everyday Recipes, Stories and Inspirations from Your Local Butcher and Beyond.” Author Matt Moore joins us to talk about the book, which shares stories, coveted family recipes and expert tips from a dozen butchers around the globe who share their experiences and knowledge. Find the book anywhere books are sold and enjoy as both the written and visual content is outstanding. 

Meanwhile, co-hosts Lyndal and Steve review their cooking weeks and talk a little sports. 

Thanks to all our sponsors and marketing partners for making the show possible:

Blues Hog #blueshognation
Royal Oak Charcoal #teamroyaloak2023
The Butcher Shoppe #alwayshandpicked 
Iowa BBQ Store #iowacornercookers
Clark Crew BBQ #clarkcrew
Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq #proudsoulsbarbecueandprovisions
Randy Vanslyke and Pro Technology Solutions
Affordable Financial Services
Allquedup #arkassippicombo
Vietti Marketing Group #marketing 
In the Garden of Eden
Marty "Real Sign Man" Prather #pizza

Have a great BBQ week and thanks for listening! #SmokeEmIfYouGotEm

In this week’s HowToBBQRight Podcast, we’re back at the grindstone crankin’ out new videos (00:32). Will the Memphis Grizzlies clutch up the Playoff Win (04:50)? We went to that canceled Morgan Wallen concert (08:00)... Springfest came and went this past weekend (16:40). Malcom LOVES getting new presents from The Butcher Shoppe (24:39). What makes a cut of meat considered “high end” (29:37)? I pick Malcom’s brain about the “Wagyu” of other meats (40:22). We can’t WAIT for Memphis in May 2023 (47:28)! Does Malcom have any videos from the past he wants to recreate (53:39)? Is Malcom a Sam’s Club or Costco guy (56:20)? What are the BEST Steakhouses in Memphis (1:01:20)? These are the BEST leftover brisket recipes (1:03:27). Malcom gives the rundown on some of his AWARD-WINNING chef’s choice dishes for your next competition (1:05:35 )!

In this week’s HowToBBQRight Podcast, it has been absolutely perfect grilling weather outside (00:28). Rachelle got a new cooking gadget she has to try out (02:44). Killer Hogs is competing in Whole Hog at Memphis in May 2023 (05:11). I pick Malcom’s brain about the benefits of grilling versus searing your steaks (11:29), and he gives his go-to compound butter recipe (20:45). Should you trim your whole spare rib or smoke them whole (27:32)? We answer the age old question of, “Should you wash your raw chicken?” (35:06) What are the BEST injectors for injecting your meat (45:36)? Should you brine your pork loin before you cook it (51:02)? How long can you leave a pork butt in the freezer (54:59)? Do Charcoal Briquettes have a shelf life (57:23)? Would Malcom choose a Big Green Egg or a Drum Smoker, if he could only have one (59:59)?

The open-fire cooking season officially is launching into high gear as we hit mid-April. For those backyard cooks wondering what type of charcoal - hardwood lump, briquette or pellets - are best for them, check out our conversation with Craig Verhage. Known as “The BBQ Ninja,” Craig offers some advice and also tells us what’s new in the world of Royal Oak Charcoal, where he is marketing director and lead brand ambassador. It looks like another strong year for Team Royal Oak, whose roster of pitmasters captured Team of the Year honors in seven sanctioning bodies in 2023. Craig also previews some big events on his calendar, including Memphis in May which is closing fast. It’s always a pleasure to talk BBQ with Craig, one of the most-knowledgeable and enthusiastic folks in cooking.

While Memphis is May is nearing, so is Minnesota in May. Sixty Masters' Series teams plus a good crop of Backyard teams are expected to fire it up in the premier KCBS competition in the northern United States next month and David Ellis, from one of Minnesota’s top pro teams, gives us a preview. Machete Boys BBQ out of Minneapolis has become a force on the KCBS circuit, winning its first two career Grand Championships in a span of three weeks last fall. David says Machete Boys BBQ is shooting for bigger and better in 2023 and he gives us a rundown.

Meanwhile, it was a busy week of cooking for co-hosts Lyndal and Steve and they recap what was on the menu and what might be next on the smoker while also recapping the competition news of the last week.

Thanks to all our sponsors and marketing partners for making the show possible: 
Blues Hog #blueshognation
Royal Oak Charcoal #teamroyaloak2023
The Butcher Shoppe #alwayshandpicked 
Iowa BBQ Store #iowacornercookers
Clark Crew BBQ #clarkcrew
Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq #proudsoulsbarbecueandprovisions
Randy Vanslyke and Pro Technology Solutions
Affordable Financial Services
Allquedup #arkassippicombo
Vietti Marketing Group #marketing 
In the Garden of Eden
Marty "Real Sign Man" Prather #pizza

Have a great BBQ week and thanks for listening! #SmokeEmIfYouGotEm

In this week’s HowToBBQRight Podcast, we’re headin’ out for our appearance in Benton, Arkansas this weekend! (1:08). Our Trip to New Orleans was a SUCCESS (02:07)! These tornadoes in the South have been devastating (13:42). New Orleans should be the food capital of the world, (16:37) because we had the BEST brunch EVER (29:21)! The drive home from NOLA was ROUGH (35:49). Malcom can’t wait to smoke a Whole Hog for Memphis in May 2023 (47:47). Is MSG ACTUALLY bad for you (00)? This is how you smoke fall off the bone ribs (54:40)... What are some of Malcom’s Favorite “Pitmaster Treats'' (57:20)? Finally, what is the shelf life of used Peanut Oil (1:00:15)?

On today’s episode of the HowToBBQRight Podcast, the start of College Football is FINALLY here (00:24), and with Labor Day THIS coming Monday, our Palmer Home Campaign is coming to a close (05:37). How did Malcom’s Fantasy Football drafts go, and what Football Foods made the cut (08:48)? I want the inside scoop of those Dirty Bird Chicken Bites he made for YouTube, this week (12:54), and he also may have made Tyler and I’s favorite recipe of the year so far for TikTok (17:10). I NEED to know why Malcom loves Pancho’s Cheese Dip so much (25:10). Memphis in May MIGHT be over as we know it (33:50). This week, Malcom won our office Pasta Contest with none other than BBQ Spaghetti (44:38), and he’s ready to cook up some Wildgame this weekend at Deer Camp, for the opening of Dove Season (54:24).

On today’s episode of the HowToBBQRight Podcast, Heath Riles is the Rib Champion OF THE WORLD (00:15), which is a LONG way from his DIY Stick Burner days (02:20). Malcom wants to know Heath’s secrets (03:57), and we’ve decided On-Site judging is MUCH better than blind boxes (08:38). Should Memphis in May be back on The River next year (11:03)? His on-site judges ate the ENTIRE slab of Ribs (17:13), which reminds Malcom of his first pork judging experience (18:05). Malcom and Heath reminisce about the glory days of Internet BBQ Channels (21:39), and Heath talks about his new Retro Weber Kettle Grill (25:31). Heath spills the beans about his WORLD CHAMPION Rib recipe (36:37), and his latest recipe, Buffalo Rib Bites (39:00). Heath and Malcom have both built an empire around Youtube BBQ (43:11), and they’re preparing for Memorial Day with amazing food (46:12). Malcom is still in love with his Nacho Machine (49:20). Heath caught the Cooler Thief at MiM red-handed (51:09), while Jamie made a bologna chub “Christmas Vacation” style (54:58).  We’re getting closer and closer to our “Feed A Family” fundraiser (58:00), and Heath is competing in a few more BBQ Competitions, this year (1:00:06).

On today's HowToBBQRight Podcast, we’re feeding TWO families for Palmer Home this year (00:43), and preparing for a SCA Cookoff in Melbourne, AK in August (03:33). We loved being on our own “tent island” this year for MiM (07:56), though that didn’t stop the thief that made away with Chell’s cooler (10:20). I turned in a modified Chick-Fil-A sauce for the mustard sauce competition (15:30), and Wright on Que got us FIRST PLACE in Turkey (18:23). Mikey was a true Wing-Man with his perfect-score recipe (22:53), and we were all glad when the Nacho Machine made it through the night of thievery (25:24). Outlaw BBQ brought us some technically perfect chicken drums (26:45), and our Wagyu brisket and filets were probably too much for the judges to handle (31:06). We were able to hold over our bacon-wrapped stuffed shrimp (34:06) all the way through a severe weather warning (35:03). Kevin's Bison Ribeyes were just like Wagyu Beef (38:53), and I was officially declared “in charge” during the awards ceremony (41:34). Our ribs were torn apart by the blind box judges (45:10), but we got some amazing beer from “the Butter Man” from Minnesota (53:13). We narrowly avoided a sewage-smelling disaster on Saturday (55:09). We’re about to film a Memorial Day Grinder Sandwich recipe (57:53), and Chris from the H2Q Community won our “Best Rib Picture” contest on Facebook (1:00:10).

There’s nothing bigger in competition BBQ than winning the World Championship at Memphis in May. Unless it’s winning Memphis in May cooking Whole Hogs, Hot & Fast. On Episode 162 of the Tailgate Guys BBQ Podcast, we review the groundbreaking championship that Tim Scheer, Brad Leighninger and Team Blues Hog achieved over the weekend doing it in their own remarkable “Grip It and Rip It” style on special-made Gateway “Megatronn 550” drum smokers. Tim and and Brad discuss the remarkable day which had a rollercoaster of emotions.

Our Memphis in May review also includes Dusty Ware of the Iowa BBQ Store, a first-time participant in the historic competition. Dusty’s team walked away with a big trophy and oversized check of its own, winning the Turkey Smoke portion and he recaps the experience. Dusty also tells us the latest from the Iowa BBQ Store as spring blossoms and Memorial Day Weekend approaches.

Co-hosts Lyndal and Steve talk other BBQ news and notes, recap their own open-fire attempts from the week and take a quick tour of the sports world.

A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino’s.

We still have room for a couple of more sponsors. Contact me at lscranton755@gmail.com for more info. Have a great BBQ Week and thanks for listening! #SmokeEmIfYouGotEm

This week, we’re gearing up to kick off our Palmer Home “Feed-A-Family” fundraiser (01:10), and Malcom’s excited for a local contest we’re helping coordinate (03:55). Malcom was officially declared the 2022 Margarita Master (06:53), which was still not as cool as the Nacho Machine we broke out again (13:10). Memphis In May Is FINALLY Here (16:25), and Malcom explains why he loves it so much (22:09). We remember that time I tried to ‘manifest” a Killer Hogs Win (28:34), and the crazy tent neighbors we had last year (29:54). We hosted a guy who got FIRED from his volunteer position (31:43), and accidentally kidnapped a stranger that one time (32:58). Malcom explains how to be the best-prepared sightseer at the competition (35:16). Last week, Malcom drum-smoked a Porterhouse Steak (37:10) and doused it in his “Bacon Tallow” Butter (46:57). We made BBQ Grilled Chicken Sammiches for Mother’s Day (50:00). I want to know what the difference between competition and backyard BBQ is (51:27), and Malcom reveals his TOP SECRET formula for PERFECT Competition Ribs (54:25). We have a whole selection of Bloody Mary mixes to try while we’re in the booth (55:16).

This week on the HowToBBQRight Podcast, we’re celebrating Cinco de Mayo here at Malcom’s Shop (00:22), and holding our Annual Office Margarita Competition (02:50). Malcom used The Force and a Lightsaber in a recent TikTok video (07:06), and also tried out Mountain Dew’s newest flavor in a margarita (07:47). Malcom is ALWAYS down for handouts from the Liquor Store (10:44), and Flamin’ Hot Cheetos make fantastic crust on Chicken Wings (12:37). Malcom and I develop a sure-fire way to end all kid sleepovers (19:00). Malcom and Greg Rempe ended their BBQ Round-Table discussion on The BBQ Central Show (20:20). The “Red Meat Disease” would end Malcom’s career (21:44), and we are in full force for our Annual Palmer Home Fundraiser (27:00). The Memphis Grizzlies have a GOOD chance of winning the 2nd round of the NBA Playoffs (30:03). I want to know if Malcom has tried Hot Dog Burnt Ends (34:39), and Kroger has been stocking Pork Belly (36:43). I found a super unique recipe on the Let’s Get to Cookin’ Community Page (42:47), and I rapid-fire some fan questions to Malcom (44:41). We’re hosting a Rib Competition on the Community Page (47:58). We are in knee deep in preparation for Memphis in May that’s NEXT week (50:30)!

On Episode 160 of the Tailgate Guys BBQ Podcast, we visit with a pitmaster who’s carving his name as one of the all-time greats and another who’s just getting started in a big way.

Brad Leighninger of Gettin’ Basted, three-time KCBS Team of the Year, is leading the standings again in 2022. But next week, his focus will be on Memphis in May as he returns with Tim Scheer to the legendary contest as Team Blues Hog. The duo took home the Pork Shoulder world title a year ago and now they’re taking on Whole Hog in their Hot and Fast style on Gateway “Mega Drums.” Brad tells us about the latest challenge, while also discussing his non-desire to chase a fourth KCBS Team of the Year ring.

We also welcome first-time guest Derek Johnson of Sweet Dixie BBQ out of southeast Georgia. Derek is only in his second year as a KCBS Master Series competitor, but he’s proven a quick achiever, recently earning his first Grand Championship at the BBQ Boogie & Blues in Calhoun, Georgia. Derek tells a great story about missing his flight to the Hot and Fast class in Missouri taught by Brad and Tim, then driving 13 hours overnight to get there.

Co-hosts Lyndal and Steve also discuss their cooking plans for the weekend and offer some Kentucky Derby food ideas and race picks.

A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino’s.

We still have room for a couple of more sponsors. Contact me at lscranton755@gmail.com for more info. Have a great BBQ Week and thanks for listening! #SmokeEmIfYouGotEm

On today’s episode of the HowToBBQRight Podcast, Memphis In May is moving to Midtown this year (00:47), and there’s a new Outlaw Pit on Malcom’s wishlist (02:58). The latest and greatest Killer Hogs BBQ Sauce is now on the shelves (07:47), which formulates the age-old question about Mayonnaise shelf life (11:36). Malcom walks me through the process of bottling sauces and rubs (14:38), from finding a Co-Packer, to translating your recipe (18:41) and finally getting the new product on store shelves (28:34). We had a Fish Fry this weekend (31:18), with some easy and delicious Hush Puppies (35:02). Malcom insists he is still the Catfish KING (42:26). He’s perfected his crispy wings on the Pellet Grill (44:07). Walmart is now OFFICIALLY the place to buy steaks (50:22). Is it possible to hold a turkey, post-cook, for TWO days (53:33)? Malcom’s planning a BIG weekend in New Orleans (57:45).

This week, we talk about Malcom’s recent maple glazed ham recipe (1:00), and what we each cook for New Year’s (8:55). Malcom answers some listener questions (15:35). We talk about everything we accomplished this year (24:47), from the Shop’s grand opening (25:11), to Memphis in May (27:47), to the events we put on here in Hernando (31:19). We talk about all 34 videos we added to the channel this year (36:26). Apparently, there’s a cream cheese shortage (50:57). Malcom tells me what his Christmas wish list is (52:25) and how he’s spending his time off (58:39).

I’m not going to lie - this is a total fanboy episode for me. Mark Lambert is a goliath in the BBQ world. Firstly, he’s a ridiculously successful competition BBQ pitmaster. He’s a 6 time World Champion, 4 time Memphis in May World Champion, and 2017 American Royal World Champion in Ribs. He’s also the founder of the powerhouse rub, sauce and distributing brand Sweet Swine O’ Mine. You know who I’m talking about - we’ve literally all had a bottle of his rub in our cupboard. I think I have three in there right now actually. 

But Mark is so much more than just a champion competition BBQ Pitmaster. He’s an entrepreneur, a visionary, and in short, an inspiration. His work extends beyond his BBQ competition successes and his business that have grown from that. He’s also a philanthropist - he’s a cornerstone member of the one and only Operation BBQ Relief and most recently Steaks 4 Sheepdogs. He’s always looking for ways to give back to the communities that have supported him so much. 

In this full episode of the Smoking Hot Confessions BBQ Podcast, Mark and I get into: 

• Why his Pit Barrel Cooker is his favourite BBQ (5:02)
• His work with Steaks 4 Sheepdogs (9:46)
• His experiences at Memphis in May 2021 (16:42)
• When and how to scale a competition BBQ team into a BBQ business (26:00)
• How to be successful with the right BBQ Business Mindset (44:13)

This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:

https://jagrdwoodfired.com.au   

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:

https://smokinghotconfessions.com