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BBQ Spit Rotisseries is a  success story in the world of BBQ businesses, and co-founder Rhiannon Peterson is a driving force behind it. Rhiannon is a highly motivated, hard working entrepreneur and foodie who, starting with just a rotisserie, an idea and a never give up mindset, has built the country’s largest independent BBQ store with shops in Melbourne, Victoria and Sydney, New South Wales. Not only do they have their own brand of BBQ smoker and spit rotisserie, Flaming Coals, they also import some of the best grills from the United States by way of SnS Grills and a veritable truck load of the best BBQ rubs and sauces available. And they also work with some of the best competition BBQ teams Australia has to offer.

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

• Why a rare steak is her favourite (3:59)

• Why people are moving from pellet grills to offset smokers (14:42)
• How BSR came to be (20:52)
• When the worst possibility occured (23:28)
• BSR’s brand new BBQ studio kitchen (33:45)
• Rhiannon’s best tips for cooking a Greek gyro on a spit rotisserie (41:26)

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  

Designing and Building Smokers is Glenn Tindall-Davies passion. Half of the husband and wife duo that is JAGRD Wood Fired, Glenn designs and builds the smokers that he and Julie-ann then use in BBQ competitions to great success. All of their smokers are competition proven, with JAGRD Wood Fired currently sitting at #1 for Brisket and #2 for Pork Ribs on the KCBS International ladder. 

A long time tinkerer, Glenn truly found his calling when it came to designing and building smokers. His love of metal, welding, and of course smoked meats have combined to form some of the most versatile BBQ smokers that I've ever cooked on. I have one of their 'Stretch' smokers at the moment and have been shooting some cooking videos on them, and they are very, very impressive. 

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

• Glenn's favourite way to make BBQ chicken (4:10)
• How their wood fired pizza business morphed into a competition BBQ team (7:16)
• How racing speedway cars fueled his love of welding (11:22)
• Where Glenn's ideas for his BBQ smokers come from (20:43)
• The massive JAGRD Wood Fired massive raffle for charity (34:23)
• Glenn's IKEA inspired, bold new business move (40:42)

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  

There are two questions that many of us in the BBQ want to know the answers to: 1. How to Build a YouTube Channel and 2. How to Make Money on YouTube. Fortunately for all of us at home, Aaron Palmer from Low n Slow Basics has got us covered. This is essential viewing for anybody with a BBQ business who is looking to attract more customers via social media. 

Aaron has been in the meat industry his whole life, beginning his career as a butcher. This is where he learned everything he knows about meat and what inspired him to start his family friendly YouTube channel, Low and Slow Basics. From there he got involved in competition BBQ, winning himself a Golden Ticket in a Steak Cookoff Association for cooking a perfect steak. His channel now covers all things barbecue including how to smoke brisket and many more BBQ tips and BBQ techniques. 

In this Ep of the Smoking Hot Confessions BBQ Podcast, we get into:

• His BBQ collection (5:53)
• What food Aaron cooks for himself (10:14)
• Aaron's background before Low n Slow Basics (12:25)
• How and when he won his Golden Ticket in the Steak Cookoff Association competition (16:08)
• How Low n Slow Basics came together (21:58)
• How to Make Money on YouTube (34:59)
• Aaron's advice on how to build and grow a YouTube channel (39:01)

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  

Check out our award winning eBooks, 'The Bacon Manifesto' and '27 Lessons Learned from Competition BBQ' on our website:

https://smokinghotconfessions.com/ebooks/

How to Create a Low n Slow BBQ Masterclass is a common question that many BBQers are asking themselves these days. It's one of the ways that a competition BBQ team can raise funds to help them get to big events such as the Jack Daniels' World Championship and the American Royal World Series of Barbecue at the Kansas Speedway. Fortunately for us, Big Willy from Badass BBQ has pioneered the way and is sharing his experiences with us. 

Badass BBQ are a staple of the Aussie BBQ scene. Not only are they low and slow Australian BBQ Pitmasters who have conquered the competition BBQ scene, but they have also harnessed their BBQing skills to create a business that has a line up including BBQ rubs, a beef injection, a pork injection and a lamb injection. In fact, their Voodoo Beef Dry Rub is a firm favourite in our household. The lads are equally well known for their ridiculously run Low n Slow BBQ Masterclasses which they have delivered all around the country. And that's what we spend most of our time discussing here. 

In this Episode of the Smoking Hot Confessions BBQ Podcast, Big Willy and I get into:

• Making the move onto a Traeger grill and why he thinks they are the best pellet grills (5:47)
• Their first BBQ competition at Meatstock Melbourne, cooking on ProQ bullet smokers and a Silver Creek Offset Smoker (9:06)
• Opening up their spice rub and meat injection business (20:17)
• What a meat injection is and why it's important (27:30)
• How to Create a Low n Slow BBQ Masterclass (29:26)
• Tackling the Texas barbecue flavour profile while competing at the American Royal (47:53)

Keep the weekend of the 26th and 27th of June free for Barbe-Con, where you'll get more from your BBQ. It will be the world's first virtual BBQ Conference. We'll be showcasing leaders of the BBQ industry with the Saturday being dedicated to smoking BBQ food including brisket and pulled pork. Sunday will be all about BBQ businesses. More details coming soon. 

New to barbeque? Get yourself a free copy of our ebook 'The Beginner's Guide to Real BBQ' on our website:

https://www.smokinghotconfessions.com

Brett Connell, Bretto to his mates, is captain of one of Australia's oldest competition barbecue teams, Flamin' Mongrels BBQ. They've competed as far south as Melbourne and north as Rockhampton and have amassed a wide range of trophies for smoked brisket, beef ribs, bbq chicken, and even Brahman Hump!

But that's not all - they also have a reputation for being the most friendly, enthusiastic and welcoming guys on the circuit. Oh, and throwing some of the wildest and best parties on the circuit! 

An entrepreneur through and through, Bretto has long been a friend of the show, and is one of these people that seems to pop up with sage words of wisdom whenever we've been needing some direction. They've recently changed direction themselves too, with COVID-19 forcing Bretto to make the move into BBQ catering to help him take care of his family. His love to Texas Barbecue shines through everything he does, and his catering ventures have been very successful.

This is Bretto's second appearance on the show. You can get Bretto's BBQ back story all the way back in Episode 10. In this episode of the Smoking Hot Confessions BBQ Podcast, we get into:

1. Grilling Seafood and why salmon on the BBQ is king - 5:45 
2. The best party he's ever been too at a barbeque competition - 7:50 
3. Making to move into catering - 17:55
4. Moving from a traditional offset smoker to Gateway Drum Smoker - 29:48 
5. Possible new business directions for Flamin' Mongrels BBQ - 37:07 
6. Tips and Tricks for starting a BBQ catering business - 44:17

This Episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, Heat Beads®. Heat Beads® have been a part of the BBQ family in Australia for over 50 years, fuelling fires and have a wide range of BBQ charcoal, briquettes, and other products. Learn more at: 

https://heatbeads.com.au/

New to the world of smoked meat? Grab your free copy of our ebook 'The Beginner's Guide to Real BBQ' at our website:

https://smokinghotconfessions.com/

There are many who believe that there is an overreliance on gadgets and technology in BBQ. One of the Pitmasters pushing for a return to traditional ways of preparing barbecue is David Ong, from Pitmaster University. As well known as he is for his long Facebook posts, David has been a part of the Australian Barbeque scene since Day 1, and was even awarded the first ever Australasian Barbecue Alliance Personality of the Year Award. Since then, he’s started a YouTube channel that’s garnered millions of views (if you haven't seen his Crispy Pork Belly Recipe you haven't lived), and now heads up Pitmaster University, a BBQ school based in Perth, Western Australia, teaching traditional Texas BBQ to those who want to learn how to make barbeque at home. 

In this Episode of the Smoking Hot Confessions BBQ Podcast, we get into:

• How Ongy nearly burnt his house down using a Weber Kettle (10:50)
• The likelihood that Ongy is a serial killer (13:11)
• How he got involved with KCBS in Australia (23:55)
• When and how Pitmaster University came about (30:16)
• How you can best use your five senses when cooking barbeque in your backyard (40:22)

This Episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, Meat N Fire Media Services. To save 50% off their 'Brand Building through Strategic Social Media Marketing' course, use the codeword 'Santa' at checkout!

https://meatnfiremediaservices.com/

New to the world of smoked meat? Grab your free copy of our ebook 'The Beginner's Guide to Real BBQ' at our website:

https://smokinghotconfessions.com/

Prior Planning Prevents Piss Poor Performance. I first heard these words when I spoke with Paul Lange for the first time at Smokin’ on the Water in Perth, Western Australia when I spoke with him about Smokey Q - his barbeque rub and bbq sauce business. I was really impressed with his attitude to planning and execution. Not just hard work, but smart hard work. So it was a great pleasure to catch up with him two years later. Not only had he done all the things he told me he was going to do, he’s exceeded them and is really blazing the path for successful BBQ businesses in Australia. In short, he’s building a BBQ rub empire. And these successes haven’t gone unnoticed with Paul having secured a spot in the second season of Dipper’s Backyard BBQ Wars on TV’s 7Mate - if you haven’t seen it yet, you need to get onto it quicksmart! 

In this Episode of the Smoking Hot Confessions BBQ Podcast, Paul and I get into:

• His fascination with the Weber Kettle (6:02)
• His secret way of importing BBQ rarities into Australia (7:12)
• Life on Dipper’s Backyard BBQ Wars (14:40)
• A deep dive into Smokey Q and how he’s grown the business so successfully (24:28)
• Tips and advice to help you successfully write your own business plan (45:41)

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. Shoot 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  

Check out our award winning eBooks, 'The Bacon Manifesto' and '27 Lessons Learned from Competition BBQ' on our website:

https://smokinghotconfessions.com/ebooks/ 

David Linton from Lick of Smoke BBQ joins me in The Confessional this week. You’ll remember David from Episode 78, recorded LIVE at the Fat Drip BBQ Competition last year. In that episode, David and I had a brief chat about how they’d managed to rise so quickly on the national competitive BBQ ladder, getting to 8th place in under a year. And then 2020 happened!

In this Ep we get into:

• David is over brisket! (4:57)
• How 2019 finished up for him and his team (13:41)
• What the BBQ scene looks like for him in 2020 / 2021 (17:43)
• Starting a BBQ rub business in lockdown (21:14)
• Competition Chicken Tips and Tricks (38:47)

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 BBQ, 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. 

https://jagrdwoodfired.com.au 

If you would like to become a Podcast Partner we’d love to hear from you. Shoot Ben an email and let’s get that conversation started!

ben@smokinghotconfessions.com

Tom Damin from Smoky Pastures BBQ is our returning guest in this week's episode of the Podcast. Tom is an expert in agricultural science and last time he was on the show we got into the Beef Industry. In this episode we get into:

• The two new rubs in the Smoky Pastures BBQ line up (2:44)
• Different ways to cook bacon (12:55)
• The science behind pork production (15:55)
• The science behind lamb production (31:08)
• How to make bacon at home! (45:00)

Massive thanks to this week's Podcast Partner, Meat N Fire Media Services. Use the codeword 'Podcast' at check out to save $100 off their course 'Brand Building through Strategic Social Media Marketing'.

https://meatnfiremediaservices.com/product/brand-building-through-strategic-social-media-marketing

If you'd like to become a Podcast Partner, shoot Ben an email and let's have a conversation!

ben@smokinghotconfessions.com

BBQ and Mexican food is a match made in heaven. Michael and his partner Miroslawa definitely agree and have created an incredible fusion restaurant, named Mexican Street Food by Little Flock, in Melbourne, a city known for its new and exciting restaurants. However, I don't need to explain how 2020 has been difficult for restaurants.

In this Ep, Michael and I talk about restaurant life under COVID restrictions. We talk about forced evolution, the coming together of the industry, including finding new ways of supporting each other, and of course we get right into some of those delicious fusion flavours of traditional Mexican and low'n'slow BBQ.

This is a much watch for anyone working in the industry!

This Episode of the Smoking Hot Confessions BBQ Podcast is brought to you by Meat N Fire Media Services. If you need photography, videography, podcasting or social media help, Meat N Fire is here for you. Learn more at:

https://meatnfiremediaservices.com 

Also, we are currently calling for businesses to partner with for the show. We have experienced massive growth in the last few months and are now looking for passionate enthusiastic businesses who are keen to get their message seen and heard by raving mad BBQ fans. To find out more, shoot Ben an email at

ben@smokinghotconfessions.com   

The key principle of entrepreneurship is finding a need, recognising the opportunity and seizing that opportunity. Trent Barrett is one of these people. He and his wife Cassie have just opened the Gold Coast’s first dedicated low’n’slow BBQ store - Smoked BBQ Co. Located in Miami, Smoked BBQ Co is soon to become a familiar haunt for BBQ aficionados from all over South East Queensland. And it’s easy to see why. There’s products to suit every BBQ’ers need, with an unprecedented emphasis on Australian products, including rubs and sauces from all the big Aussie players and the whole suite of incredible woods from Ministry of Smoke. 

In this Episode, recorded during the Grand Opening weekend of the store, Trent and I explore what led to the opening of the store, how the process went, what the store has for customers, and what makes it different from the rest of the BBQ stores. We close out the episode with a bit of a lesson from former chef Trent on how backyard BBQers can put on a perfect 5 course BBQ degustation!

Check it out now!

This Episode of the Smoking Hot Confessions BBQ Podcast is brought to you by Meat N Fire Media Services. If you need photography, videography, podcasting or social media help, Meat N Fire is here for you. Learn more at:

https://meatnfiremediaservices.com 

Also, we are currently calling for businesses to partner with for the show. We have experienced massive growth in the last few months and are now looking for passionate enthusiastic businesses who are keen to get their message seen and heard by raving mad BBQ fans. To find out more, shoot Ben an email at

ben@smokinghotconfessions.com  

Rusty's Food and Barbecue hasn't been open long, having launched during, yes during, the COVID lockdowns. However, in these brief few months, Rusty has managed to create something very special. Every night, their venue is filled to the COVID capacity, the crowds are ecstatic with the food and, most importantly are loyal, with the majority of the crowd being repeat customers. So how has Rusty managed to put such a successful BBQ business together in such a short, difficult time? 

In this Episode we get into Rusty's journey to where he is now. We start right at the beginning and trace all his steps, and missteps, tracking all the decisions to where he finds himself today. We learn about his introduction to BBQ, his obsession with Weber Kettles, and his jump into and successes with competition BBQ. We look at all of these things with particular attention to how those experiences shaped him into the Pitmaster and BBQ joint owner he is today. This episode is a must listen for anybody who's looking to get more from their passion for meat and fire. 

This Episode of the Smoking Hot Confessions BBQ Podcast is brought to you by Meat N Fire Media Services. If you need photography, videography, podcasting or social media help, Meat N Fire is here for you. Learn more at:

https://meatnfiremediaservices.com 

Also, we are currently calling for businesses to partner with for the show. We have experienced massive growth in the last few months and are now looking for passionate enthusiastic businesses who are keen to get their message seen and heard by raving mad BBQ fans. To find out more, shoot Ben an email at ben@smokinghotconfessions.com 

Harry Soo is our very special guest in this week’s episode of the Smoking Hot Confessions BBQ Podcast. Harry really needs no introduction, being one of America’s most well-known Pitmasters, having been on BBQ Pitmasters, Chopped, Food Network and many more. In fact, you might remember him as the underdog in Season One of BBQ Pitmasters, who surprised everyone, beating many of the top Pitmasters and favourites to win. And his future has only gotten bigger and brighter since then. He’s since competed very successfully, winning 27 Grand Champions, more than 100 first places, taught over 200 classes, and instructed over 3,000 pitmasters in the USA and around the world.

In this Episode, Harry takes us poolside at his house in Los Angeles where we combine a live cooking demonstration with a podcast interview, resulting in a really unique experience for viewers and listeners alike. As we talk about Harry’s experiences and views on the BBQ scene, Harry also takes us through some seafood recipe experiments on his trusty Weber Kettle, explaining all the different flavour profiles that he’s combining. All the while, Harry draws on his wealth of knowledge and experience to ensure that he shares as much as possible - something that is very important to him. 

This episode of the Smoking Hot Confessions BBQ Podcast is sponsored by Meat N Fire Media Services. Do you need help with your digital and / or social media? Meat N Fire is here for you. It’s a one-stop-shop to help you get your digital and social media on track and building a strong brand presence in the digital space. To learn more, check out their website: https://meatnfiremediaservices.com

BBQ Judges. They’re often overlooked and under-appreciated. And let’s face it: we BBQ competitors often scapegoat the judges when we don’t get the scores that we want. However, that doesn’t change the fact that BBQ Judges are the ‘other side’ of the coin in Competition BBQ. Sure, you can’t have a BBQ Competition without competitors, but the flip side of that is that you also can’t have a BBQ Competition without Judges. Now, that being said, the reason for this disconnect is a lack of transparency in the BBQ Competition systems. That lack of transparency is both deliberate and essential in order to keep the judging system blind. But it doesn’t help judge - competitor relations. 

So, in this Episode, Australia’s #1 BBQ Judge, James Park, is taking us behind the scenes of the BBQ Judging game and telling us about what really goes down in that big tent. We’re going to talk about James’ experiences judging around the country, take a look at some of the things that the different BBQ sanctioning bodies are doing right, some ways that they could improve and then we’re going to get into a new project James is working on. Hint: He’s designing his own BBQ Judging system!

This episode was brought to you by Meat N Fire Media Services. If your business needs photography, videography, podcasting and more, check out their services at https://meatnfiremediaservices.com 

How many, and what’s the rarest Weber Kettle you own? I bet it doesn’t matter what you have, Dean ‘Schuey’ Schumann has you beat!

Schuey’s BBQ has come a long way in a short time, but that’s exactly the way ‘Schuey’ had planned it. A photographer by profession, Schuey has combined his love photography with his passion for BBQ and created a very successful YouTube channel Schuey’s BBQ, where you can learn to ‘Master Your Grill’. And when we say grill, we don’t mean just any BBQ - we’re talking about the granddaddy of BBQs - the Weber Kettle. 

This project has come about after Schuey’s time as a founding member of popular TV show ‘Dipper’s Backyard BBQ Wars’. We talk more about this in the episode but the short story is that it is the only BBQ show in Australian history to make it to a second season - so you know they’re doing something right!

But back to the Weber Kettles, Schuey is a self-confessed Weber addict and has one of the biggest and widest range of Webers I’ve ever heard of. I don’t want to tell you exactly what he’s got here - you’ll have to watch the episode. But he’s got quite the range of models, sizes, shapes, colours and ages. All he needs is one more bump in Weber prices, and Schuey will be able to retire!

In this episode we get into how Dean got hooked on meat and fire, what it was like to be a part of Australian BBQ TV history, and we’re going to get the story on the creation of his YouTube channel. And, Schuey being the generous guy that he is, doesn’t give us one lesson, but two! In the third segment of the episode, Schuey shares some great advice about how to take better food photos, and how to shoot a great YouTube video. 

Check it out!

This episode is sponsored by Meat N Fire Media Services. They help your business put the meat on the table. If you need help with digital or social media for your marketing campaigns the Meat N Fire is here for you. They offer photography, videography, podcasting, voiceovers and graphic design. They even offer online courses for those of you looking to up your skill set and give yourself an edge. Right now they’re offering $100 off their online course ‘Brand Building through Strategic Social Media Marketing’. To enrol, head to https://meatnfiremediaservices.com/product/brand-building-through-strategic-social-media-marketing and use the codeword ‘podcast’ at checkout. 

Nawaf Refai, owner and head pitmaster of 2 Smokin Arabs would have to be one of the most gentlemanly fellows in the Australian BBQ scene. Known as Raf by his friends, he was bitten by the BBQ bug several years ago, and what started out as a casual toe-dip into the competitive BBQ scene has evolved into so much more.

Raf has gone all-in with his food truck - 2 Smokin Arabs and has grown the business to an incredibly successful level in an incredibly short period of time. And there’s big things coming for him just around the corner - but I’ll leave that for him to tell you in the episode. 

But it’s not just his track record on the competition circuit and the food truck scene that sets him apart. He is a man who understands that his business owes its success to the support of the community that he services. And so he does everything he can to give back. In last year's bushfires he and his team hit the road and not only served the first responders, but also put on fundraising dinners, with the proceeds paid directly to said first responders to help them make sure they had everything they needed. And this is just the tip of the iceberg that is this man’s generosity.

In this episode we not only discuss the phenomenal growth of 2 Smokin Arabs, but also the community work that he does, and we close out the episode with a lesson from Raf on how to cook the perfect brisket. Check it out!

Check out 2 Smokin Arabs at: https://www.instagram.com/2smokinarabs_/

Grab the hottest BBQ merch in the world: https://smokinghotconfessions.com/shop/

Ever wondered what a virtual BBQ festival would look like? In this episode of the Smoking Hot Confessions BBQ Podcast I'm giving you a look at how the 2020 Virtual Mike Carney Toyota- Townsville BBQ Battle went down. It was a full day of BBQ, live music, crosses to sponsor sites and more. We were literally jumping in and out of peoples' back yards, from Melbourne all the way up to Townsville. 

This episode is a window into the day's events. We have a Q&A session with Chris from The Smoking Hot Bros, we jump into the back yards of competitors Anthony from Heat Check Barbecue, Dean from Beserker BBQ, Glenn from Smoking Dog BBQ, and the one and only Chloe from Chloe's Que.

Get some of literally the best BBQ merch in the world:

https://smokinghotconfessions.com/shop/

Bush Cooking has won the National Barbecue and Grilling Association’s award for Best Website for the last three years, which is an extraordinary achievement. Saffron’s passion for cooking with fire and her technical prowess earned her the recognition of the NBBQA, resulting in her being appointed as Executive Director. Well, her time there has recently finished and in this interview we discuss what she learned from that experience, before getting into what social media platform BBQers should be focussing their attention on, and finally we get a lesson in SEO - essential for every BBQ business with a website. Oh, and we also talk Doomsday Prepping!

Learn more about Bush Cooking here: https://bushcooking.com/

Grab your SHC Beanies before they run out! https://smokinghotconfessions.com/product/shc-beanie/ 

Another podcast that was also recently recognised by the National Barbecue and Grilling Association’s Annual Excellence Awards was the BBQ Beat Podcast. Kevin Sandridge is the host and does a fantastic job covering the BBQ scene in the United States. Similar to the Smoking Hot Confessions BBQ Podcast, the BBQ Beat podcast has episodes that are deep dives with industry experts as well as LIVE episodes that are recorded on site at BBQ festivals and competitions. Make sure you subscribe to the BBQ Beat podcast for more delicious goodness in your earbuds.

In this episode, Kevin and I chat about the BBQ scenes in our respective countries and Kevin gets the full backstory on Smoking Hot Confessions - where we came from, how we grew, and where we’re going from here. Enjoy!

Check out the BBQ Beat Podcast on Spotify:

https://spoti.fi/2VpRm1R

Graeme Stockdale, the man with the magnificent beard is our special guest this week on the Smoking Hot Confessions BBQ Podcast. Graeme is the pitmaster of Pit Crew BBQ and the Stockpot Kitchen in Lismore, author of ‘Red Hot & Smoking’, founder of Big Red’s Rubs & Sauces, and you’ve undoubtedly seen that hilarious Baywatch spoof video they did to announce the opening of their restaurant! 

In this Ep we chat about Graeme’s movement from back yard, to pit yard, to full-time smokehouse. We discuss how the Corona Virus has affected his smokehouse and what strategies he’s put in place to ensure they can continue dishing up that glorious Crack Chicken and brisket. And we also get a lesson aimed at beginners in BBQ - which is a great opportunity for those just getting into the game to hear some words of wisdom from one of the greats in Aussie BBQ. 

As promised in the episode, here’s the link to check out that hilarious video:

https://bit.ly/2Vgos2Z 

Beanies are coming! Check out the Smoking Hot Confessions Merch Shop at:https://bit.ly/2URXRKn