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The episode features Craig Sharry, a two-time world champion pitmaster and creator of Texas Pepper Jelly, discussing his journey in competitive barbecue and product development. It also includes an interview with David Bouska of Butcher BBQ, who shares insights on barbecue techniques, product innovations, and maintaining authenticity while expanding his business. Both guests offer valuable barbecue tips and personal stories.  

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In this episode of the Barbecue Radio Network, host Freddie Bell interviews Steven Raichlen, an award-winning author and TV host who has significantly influenced global grilling through his books and shows. They discuss Raichlen's journey into barbecue, the evolution of American grilling, essential grilling tips, and innovations such as Barbecue University. Raichlen also shares insights on tools, techniques, and flavors that elevate home grilling to professional levels.

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In this episode of Barbecue Radio Network, host Freddie Bell interviews Chris Lilly of Big Bob Gibson's Barbecue, discussing the restaurant's 100-year history, traditional barbecue techniques, and Chris's 18 world championship titles. They also delve into the origins and innovations within their famous sauces plus upcoming events and competitions where Chris will be participating fall 2025.

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The episode of Barbecue Radio Network, hosted by Freddie Bell, features a detailed conversation with Evan Carter and Tyler Palagi, known as the Meat Dudes, who discuss their passion for Wagyu beef and their restaurant, Lady J, in Seattle. They talk about their journey from working at Radiator Whiskey in Seattle to starting their own barbecue and whiskey bar, Lady J. The Meat Dudes explain the origins and different types of Wagyu beef, the benefits of its marbling, and provide tips on how to cook it to perfection. The conversation also touches on their background, their approach to customer service at their butcher shop, and includes a lightning round of barbecue preferences. The episode ends with a masterclass on barbecue do's and don'ts by Freddie Bell and a roundup of upcoming barbecue events.

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Freddie Bell of Barbecue Radio Network sits down with David Bouska, a renowned pitmaster and founder of Butcher BBQ. They discuss Bouska's journey from a career in meat processing to competitive barbecue, emphasizing his scientific approach to flavor enhancement through injections and proper methods. Bouska shares his expertise, product development strategies, and market insights, offering tips for backyard and competitive barbecue enthusiasts.

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Craig Sharry, a two-time world champion pitmaster and founder of Texas Pepper Jelly is Freddie Bell's guest. They discuss Sharry's journey in competitive barbecue, his product line, and offer tips and insights into barbecue techniques and equipment. The episode also highlights Sharrys' commitment to quality customer service and upcoming BBQ events. 

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This week on BBQ Radio Network, pitmaster Todd Johns of Plowboys BBQ is joined by guest co-host Tanner Austin, founder of the Kansas City Whiskey Guild and a trusted voice in the world of spirits and smoke. Tanner returns to the studio following his popular bourbon tasting episode earlier this year to help us explore the flavorful intersection of BBQ and whiskey.

Our guest is Bryan Smith, Master Distiller at Hard Truth Distilling Co., known for crafting award-winning rye whiskey and bold, flavor-forward spirits. Bryan dives into how different styles of rye can complement regional BBQ sauces—from Carolina vinegar to Kansas City sweet and spicy. Whether it's a peppery pour that enhances Texas brisket or a citrus-forward cocktail that balances Memphis heat, Bryan shares how to match cocktails with the sauce on your plate.

Looking for the latest BBQ news, trends, and recipes? Check out The Smoke Sheet — your weekly insider’s guide to all things barbecue. From pitmaster interviews to must-visit BBQ joints, they’ve got you covered. Subscribe today at bbqnewsletter.com and stay fired up on all things ‘cue!

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Host Todd Johns of Plowboys BBQ welcomes Colorado chef and restaurateur Riley Romanin, fresh off winning the Pitmaster’s Trophy for Best Tri Tip at the 2025 Blues, Brews & BBQ Festival at Beaver Creek Resort.

Riley shares his unique approach to live-fire cooking in the Rockies, from the whole fish experience at his Beaver Creek restaurant Hooked to the house-butchered, scratch-made offerings at R Farmers Market in Avon, CO.

We talk about the challenges and adaptations of BBQ at elevation, explore Rocky Mountain proteins like elk and bison, and get Riley’s favorite tips for grilling Colorado trout to perfection.

It’s a mountain-to-pitmaster conversation flavors, sustainability, and serious culinary insights.

Tune in to BBQ Radio Network, the #1 nationally syndicated show dedicated to BBQ and grilling.

Looking for the latest BBQ news, trends, and recipes? Check out The Smoke Sheet — your weekly insider’s guide to all things barbecue. From pitmaster interviews to must-visit BBQ joints, they’ve got you covered. Subscribe today at bbqnewsletter.com and stay fired up on all things ‘cue!

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This week on BBQ Radio Network, host Todd Johns of Plowboys BBQ is joined by guest Tony Ramirez of TFTI BBQ, the Bay Area pitmaster behind the viral catchphrase “That’s Money!” Tony joins us fresh off the release of his brand-new cookbook, Backyard BBQ with Fire and Spice, which blends his Filipino and Cajun roots into bold, flavor-packed recipes. With over 15,000 advance copies sold, Tony shares the stories and inspirations behind some of the book’s standout dishes—and what it’s like balancing BBQ, family, and internet fame.

Sitting in as co-host this week is Mike Star of Blazing Star BBQ. Mike brings his own live-fire experience and global flavor perspective to the table as he and Todd dive into some of Tony’s favorite techniques, talk BBQ fusion trends, and swap ideas for keeping backyard cooking fresh, fun, and fiery.

ATBBQ.com Product Spotlight: Yoder Smokers YS1500S Outlander Series Pellet Grill with ACS

Built for precision and performance, this competition-grade pellet grill delivers rock-solid heat retention and serious smoke flavor—perfect for pitmasters chasing results like Tony and Mike.

Don’t miss this flavor-filled episode where culture meets cookout and content turns into community. Only on BBQ Radio Network—where the smoke never settles.

Tune in to BBQ Radio Network, the #1 nationally syndicated show dedicated to BBQ and grilling.

Looking for the latest BBQ news, trends, and recipes? Check out The Smoke Sheet — your weekly insider’s guide to all things barbecue. From pitmaster interviews to must-visit BBQ joints, they’ve got you covered. Subscribe today at bbqnewsletter.com and stay fired up on all things ‘cue!

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This week on BBQ Radio Network, pitmaster Todd Johns of Plowboys BBQ is joined by special guest co-host Bill Purvis of Chicken Fried BBQ. Together, they welcome Jordan Kirkpatrick of Janky Leg BBQ, the 2024 KCBS Brisket Team of the Year and American Royal Grand Champion.

In honor of National Brisket Day, Jordan shares his top brisket tips—covering everything from trimming techniques to wrapping strategies and flavor profiles that helped land his team at the top of the brisket leaderboard. Whether you’re a backyard enthusiast or a seasoned competitor, you’ll want to hear how the reigning champ approaches one of BBQ’s most challenging cuts.

Plus, listener Shelby from Denton, TX asks about unexpected side dishes that can be elevated on the smoker. Todd and Bill offer a few surprising favorites that go far beyond mac and cheese.

Our ATBBQ.com Product Spotlight features the Shun Classic Hollow Ground 12-Inch Brisket Slicer Knife—a precise, high-quality tool for slicing brisket like a pro. Check it out here:
https://www.atbbq.com/products/shun-classic-hollow-ground-12-inch-brisket-slicer-knife

Tune in to BBQ Radio Network, the #1 nationally syndicated show dedicated to BBQ and grilling.

Looking for the latest BBQ news, trends, and recipes? Check out The Smoke Sheet — your weekly insider’s guide to all things barbecue. From pitmaster interviews to must-visit BBQ joints, they’ve got you covered. Subscribe today at bbqnewsletter.com and stay fired up on all things ‘cue!

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This week on BBQ Radio Network, Andy Groneman and Todd Johns welcome Bobby Oliver of Twisted Oliver BBQ. Bobby dishes on his “Tell All Master Class” focused on ribs — the only online course designed specifically for RCOA competitors — and gives us the lowdown on his World Champion All Purpose Rub, including flavor profile, versatility, and pairing tips. The guys also dig into Easter grilling ideas to help you bring something fresh and fired-up to your holiday table.

BBQ&A: Phil from Jacksonville, NC shares his tri-tip wedding win — smoked to 130, chilled, vacuum sealed, and finished sous vide. Served with Al Furgoni’s chimichurri and a round of rave reviews from guests on both coasts!

Bonus Feature: Cookbook review of BBQ Revolution by Mitch Benjamin

ATBBQ Product Spotlight: Feron Gard Outdoor Furniture Protectant Spray – available at ATBBQ.com

Tune in this weekend across the U.S. or catch the podcast Thursday wherever you get your 'cue content!

Looking for the latest BBQ news, trends, and recipes? Check out The Smoke Sheet — your weekly insider’s guide to all things barbecue. From pitmaster interviews to must-visit BBQ joints, they’ve got you covered. Subscribe today at bbqnewsletter.com and stay fired up on all things ‘cue!

Next Week: Jeff Belmonti from BBQ Pro Shop joins us to talk Flavor Trends in the world of ‘cue.

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This week on BBQ Radio Network, Todd Johns of Plowboys BBQ is joined by guest co-host Bri Via of Smoke n Magic BBQ. Our guest is the powerhouse Sunny Moody of Moodswing BBQ—World Food Champion, nationally ranked fitness coach, and a rising star in competition barbecue. Sunny is known for cooking side-by-side with her four daughters and for her deep love of hands-on, live-fire cooking. Her approach blends bold flavors, wellness, and tradition, making her one of the most inspiring voices in the BBQ world today. She also shares the story behind Charboys, her health-focused line of BBQ sauces and seasonings made for clean eating without sacrificing flavor.

A listener question from Mark in Columbus, Ohio gets the trio talking about the pros and cons of using mayonnaise as a binder—how it compares to mustard, what meats it works best with, and why it might be your new go-to in the backyard.

In our ATBBQ.com Product Spotlight, we feature the Napoleon Stainless Steel Grid Scraper—durable, bristle-free, and perfect for keeping your grates clean between cooks.

In the fourth segment, Todd, Bri, and Sunny share a few of their favorite BBQ things—from go-to seasonings and secret tools to the one item they never hit the road without.

Tune in to BBQ Radio Network, the #1 nationally syndicated show dedicated to BBQ and grilling.

Looking for the latest BBQ news, trends, and recipes? Check out The Smoke Sheet — your weekly insider’s guide to all things barbecue. From pitmaster interviews to must-visit BBQ joints, they’ve got you covered. Subscribe today at bbqnewsletter.com and stay fired up on all things ‘cue!

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🔥🌿 BBQ RADIO NETWORK – 420 BONUS EPISODE! 🌿🔥

Alright, BBQ lovers and high achievers—we’ve got a special 420 edition of the BBQ Radio Network that’s about to take things to the next level (literally).

This week, we’re lighting up the mic with DJ Chef Fred Nesbitt, the ultimate mix-master of flavor, fire, and infusion. He’s here to break down the science and techniques of adding a little extra green to your grilling game—without burning off all the good stuff.

💨 What’s on the Smoker?
✅ Decarboxylation 101—activating THC without going up in smoke
✅ Terpene preservation—why temp control matters for keeping those flavor-packed cannabinoids intact
✅ The best ways to infuse THC into sauces, rubs, and marinades without wrecking the taste (or your guests)
✅ Keeping it all mellow—how to monitor THC levels so Uncle Larry doesn’t end up napping in the smoker
✅ Balancing flavor & effects for a backyard cookout that’s high on taste

So, grab some snacks (you’re gonna need ‘em), fire up the grill, and get ready for a low & slow session… with a little extra glow. 🌬🔥

🎧 Hit play now—wherever you stream your BBQ wisdom!

#BBQRadioNetwork #420BBQ #InfusedBBQ #DJChefFred #SmokeEmIfYouGotEm #TerpenePreservation #DecarbAndGrill #LowAndSlowWithAGlow

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This week on BBQ Radio Network, Andy Groneman and Todd Johns welcome Rabbi Mendel Segal—founder of the world’s first Kosher BBQ competition—for a deep dive into the world of Kosher Que. From the basic rules of keeping food Kosher to the creative techniques used at the smoker, Rabbi Segal shares how pitmasters balance tradition, taste, and Torah. We also explore the unique challenges of keeping BBQ Kosher, both in the backyard and in competition.

In our BBQ&A segment, John from Andover, MA asks for cleaning tips for his Pit Boss vertical smoker after a snowy New England winter. Todd and Andy lay out the best ways to prep your electric smoker for the season ahead.

Also on this episode:

• Product Spotlight: KC Burnt Ends Flavor Kit from ATBBQ.com
• Max Good from AmazingRibs.com breaks down the latest gear from this year’s HPBExpo
• Shoutout to The Smoke Sheet — your insider’s guide to BBQ news, trends, and more at BBQNewsletter.com

Brought to you by BBQr’s Delight 100% All-Natural Wood Pellets.

Be sure to follow, like, and subscribe on Facebook, Instagram, and wherever you get your podcasts.

Have a question for the show? Email us at BBQRadioNetwork@gmail.com — your question (and shirt size) might just get a shoutout.

Next Week: Bobby Oliver from Twisted Oliver BBQ joins us for an Easter Eats special.

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Title Sponsor: BBQr’s Delight 100% All-Natural Wood Pellets

Andy Groneman and Todd Johns welcome Amanda Radke & Chris Earl from @BidOnBeef to the show! Bid On Beef is revolutionizing how you source premium meats by connecting you directly with American ranchers through their innovative online auctions. Choose your ranch, select your cuts—like top-quality Angus and Wagyu steaks—and name your price. It's a fun, fast-paced way to stock your freezer with exceptional beef, all while supporting hardworking ranching families. Plus, with nationwide delivery, your winning bids arrive straight to your doorstep.  

Ready to “steak” your claim on the finest cuts in the country? Register today at BidOnBeef.com and get $25 off your first auction!  

BBQ&A: Lamb chops got you puzzled? We're dishing out expert tips to transform that gamey meh into mouthwatering mmm.

Pitmaster Feature: Big Tony (@BigTonysBarbecue) introduces The Whole Farm—his bold spin on a Texas Twinkie, featuring chicken and Plowboys Yardbird Rub. One bite, and you'll experience the whole barnyard in the best way possible.

 ATBBQ Product Spotlight: Elevate your brisket game with Butcher BBQ’s Liquid Beef Injection, available now at @ATBBQ.

Tune in this weekend across the U.S. or catch the podcast Thursday wherever you get your 'cue content!

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Beyond Bloody Marys - Uses for Bloody Mary Mix on the Grill

This week, we’re shaking things up with Brad Colter & Brea Via of Smoke n Magic BBQ as they reveal creative ways to use Bloody Mary mix on the grill! From marinades to sauces, we’re unlocking bold, smoky flavors you never saw coming. 

Plus, the crew tackle a listener question on maximizing a rotisserie attachment on a gas grill—get ready to spin your way to BBQ perfection!

In the fourth segment, Jessie Green, founder of Lavel’s BBQ, joins us to share the story behind his brand-new line of BBQ sauces—a heartfelt tribute to his father.

ATBBQ.com Product Spotlight: Torched Beer Bottle Candles – Set the mood with these unique, upcycled beer bottle candles!

Got a burning BBQ question? Email BBQRadioNetwork@gmail.com, and we might answer it on air!

Stay fired up! Like, follow, and subscribe to BBQ Radio Network on Facebook, Instagram, and your favorite podcast platform—don’t miss a single sizzling episode!

NEXT WEEK: We’re diving into the world of beef with Amanda Radke & Chris Earl of Bid on Beef!

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This week, we’re turning up the heat with Aaron Stoffer of The Real Man Meat BBQ, who’s sharing his secrets to grilling the juiciest, most flavorful chicken ever! Whether you’re a backyard warrior or a seasoned pitmaster, you won’t want to miss these expert tips.

Plus, Andy and Todd tackle a listener question on amping up the flavor of grilled pork tenderloin—get ready to take your pork game to the next level!

In the fourth segment, Sean Ludwig of The Smoke Sheet counts down his Top 5 Must-Read BBQ Books of 2025—perfect for pitmasters looking to up their game!

ATBBQ.com Product Spotlight: BBQr’s Delight Wood Pellets – Pure flavor, serious smoke!

Got a burning BBQ question? Email BBQRadioNetwork@gmail.com, and we might answer it on air!

Stay fired up! Like, follow, and subscribe to BBQ Radio Network on Facebook, Instagram, and your favorite podcast platform—don’t miss a single sizzling episode! 

Tune in for another great episode and keep the smoke rolling! 

🎙️ For more great BBQ stories, events, and insights... check out thesmokesheet.

NEXT WEEK: We’re bringing the magic with Brad Colter & Breanna Via of Smoke n Magic! 

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This week on BBQ Radio Network, hosts Andy Groneman and Todd Johns welcome Mark Lambert, a world-class pitmaster, to discuss one of BBQ’s most popular topics—Memphis dry ribs. Are they a true hometown staple, or are they like Chicago deep dish pizza—beloved by tourists but not necessarily what the locals eat? Mark shares his expert insights along with the secrets behind his world championship ribs, giving listeners an inside look at what makes them so special.

In addition to this deep dive into Memphis BBQ culture, Todd and Andy answer a listener’s question about the best pickled accompaniments for BBQ. From classic dill pickles to unexpected tangy pairings, they break down which flavors complement smoky meats the best.

The guys also have some fun putting BBQ AI to the test. Can AI really provide solid BBQ advice, or is it just blowing smoke? They ask some BBQ-related questions to see if virtual BBQ intelligence is legit or still very much artificial.

Finally, in this week’s ATBBQ.com Product Spotlight, they feature Holmes Made Dad’s Spicy Garlic Dill Pickles, the perfect zesty bite to pair with BBQ. Get your jar at ATBBQ.com.

BBQ Radio Network is proudly brought to you by BBQr’s Delight 100% Natural All Wood Pellets, the go-to choice for serious grillers who want real smoke flavor.

Tune in for another great episode and keep the smoke rolling! 🎙️

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🔥 This Week on BBQ Radio Network: We’re diving deep into the art of wrapping meats while smoking with none other than Bill Purvis of Chicken Fried BBQ!

Bill joins Andy Groneman of Smoke on Wheels BBQ and Todd Johns of Plowboys BBQ to break down when, why, and how to wrap your meats for the best results—whether it’s brisket, ribs, or pork shoulder. With huge wins under his belt, including 1st place chicken at the 2024 Houston Livestock and Rodeo BBQ Contest and a tie for first in brisket at the Jack Daniels BBQ Invitational World Championship, Bill knows his way around a pit! Plus, he shares insights from his BBQ Champs Academy classes, where he teaches the secrets to competition-level barbecue.

🔥 BBQ&A Listener Question: Are you new to smoking and worried about ruining an expensive cut like brisket or ribs? Andy and Todd tackle this common fear, offering tips and techniques to help you nail it on your first try.

🐖 Pork Loin Perfection: Todd shines the spotlight on pork loin, sharing a delicious recipe showcased at the Missouri State Fair from the Missouri Pork Producers Association.

🔦 ATBBQ.com Product Spotlight: We’re featuring the Yoder Smokers Magnetic Wraps, a sleek way to customize and protect your YS pellet grill. Check them out here: Yoder Smokers Magnetic Wraps.

Catch every episode and never miss a moment of BBQ wisdom by subscribing now

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Our special guest is Dan Barrington from Brisbane, Australia, representing Lane's BBQ AU and Smoked Beyond Smoked BBQ. Dan is in the U.S. to compete in the Houston Livestock Show and Rodeo World Championship BBQ Contest, and he’s sharing his journey, competition prep, and what it takes to bring Australian BBQ flavors to the world stage.

This week on the BBQ Radio Network, Todd and Andy check back in with Phil from Jacksonville for a follow-up on tri-tip preparation for his big event. Got a BBQ question? Send it to BBQRadioNetwork@Gmail.com—be sure to include your t-shirt size and how you listen to the show!

ATBBQ.com Product Spotlight:
🔥 Yoder Smokers Outlander – A premium pellet grill designed for serious pitmasters. Check it out here: Yoder Smokers Outlander.

Don’t miss this episode—it’s smokin’ hot! 🍖🔥

NEXT WEEK: World Champion Pitmaster, Bill Purvis from Chicken Fried BBQ

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BBQ Radio Network, where we talk all things barbecue—smoking, grilling, and everything in between! Whether you're a backyard warrior or a seasoned pitmaster, we’ve got something for you.

🔥 This week, we’re bringing in a West Texas pitmaster, John Reeves of Smokin X BBQ and Smokin Swag! He joins us to talk with Andy Groneman of Smoke On Wheels BBQ and Todd Johns of Plowboys BBQ about an exciting topic: "Anything But Brisket"—Beef Cuts to Smoke and Grill Other Than Brisket. If you love beef but want to switch things up from the usual brisket, this episode is for you!

💡 Andy and Todd will also tackle a listener question about buying a new grill, helping you decide what’s best for your backyard setup.

🔥 In the fourth segment, we welcome Frank Cox of SmokeSlinger Pits, who’s here to talk about his brand-new Liberty 94 pit—a must-hear if you're in the market for a serious smoker!

🔦 And don’t miss this week’s ATBBQ.com Product Spotlight: We’re featuring Hardcore Carnivore Black Rub, a bold, activated charcoal rub that makes beef shine. Check it out at All Things BBQ.

So grab a cold one, fire up the smoker, and let’s talk BBQ!

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Richard Fergola, World Champion pitmaster of Fergolicious BBQ, joins Andy and Todd ripping into the secrets of competition ribs.. Richard is a nationally renowned pitmaster and educator with a profound understanding of the perfect smoked pork rib.

Andy and Todd answer a listener question about cooking and holding Tri-Tip for a group event. Andy, Todd, and Ferg discuss BBQ Rizz: myths, legends and lore of BBQ and grilling.
 
ATBBQ.com Product Spotlight: Cattleman’s Grill California Tri-Tip Rub

FB: FergoliciousBBQ
IG: FergoliciousBBQ RichardFergolaBBQ

FergoliciousBBQ.com

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Celebrating National Pizza Day, the guys talk dough with Matt Frampton, founder of Urban Slicer Pizza Works. Matt's Urban Slicer brand of pizza dough mixes makes pizza at home as easy as adding a cup of warm water.  USPW's Outdoor Grilling Pizza Dough can be put directly on the grill grate over the coals or burners.  Matt explains "cupping pepperoni" and shares his grilled focaccia recipe.

Andy and Todd attempt to save a listener's marriage by answering his question about how to NOT break his wife's favorite pizza stone again on the grill.  Todd breaks out the best selling cookbook from Jason Day of Burnt Finger BBQ: BBQ Makes Everything Better. 

All Things BBQ Product Spotlight: Charcoal Companion 12” Aluminum Pizza Screen

FB - @urbanslicer

IG - @urbanslicer

URL - www.urbanslicerpizza.com

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Craig Carter, Aces Wild BBQ, joins Todd Johns as co-host this week.  Food Network Star and multiple World Champion Pitmaster, Megan Day, returns to the show sharing party ideas for the upcoming Super Bowl.  She talks about how Burnt Finger BBQ became an overnight success nearly two decades ago when their Bacon Explosion YouTube video went viral unexpectedly landing them at the 2009 Super Bowl in Miami.

Todd and Craig answer a listener question about a Cuban Asadora Caja style box pit. Craig shares some of his party recipes, also. 

Product Spotlight: Fireboard Labs Pulse Wireless Temperature Probe

www.BurntFingerBBQ.com  www.AcesWildBBQ.com. www.FireBoard.com

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FIRE MANAGEMENT and THEORY with FRANK COX on BBQ RADIO NETWORK

The Pit Engineer, Frank Cox, talks about fire theory and management as it relates to live fire cooking in enclosed pits, open fires, and everything in between.  Cox breaks down all the technical aspects of heat and fire that every pitmaster of any skill level needs to know.  Frank's Smoker Builder community of professional and amateur pit builders have been sharing grill designs and fabrication best practices for over a decade. He talks about his newest pit design aptly named The Smoke Slinger. 

Andy and Todd also answer listener questions and talk waygu beef short ribs with a red wine demi glacé.

www.SmokeSlinger.com
www.SmokerBuilder.com

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