The BBQ Beat Podcast

The BBQ Beat is a BBQ Podcast hosted by Kevin Sandridge out of Winter Haven, Florida. Guests include competition BBQ pitmasters, food industry insiders, BBQ and grilling product manufacturers, and event promoters from the US as well as abroad. If you love BBQ and have an appreciation for southern culture and live-fire cooking - this is the barbecue podcast for you.

BBQGuys.com Randy Watson is Living his Best Live Fire Life 01/20/2021

Always Hustling - Ray Sheehan on Crafting Flavors and Promoting Your BBQ Brand 12/27/2020

Author Robert F. Moss on Barbecue, the History of an American Institution 12/04/2020

BBQ in Britain with Kevin Edge of Edge BBQ 10/22/2020

Sous Vide Meets Live Fire with Darrin Wilson 10/05/2020

Daina Falk of Hungry Fan Talks Eating Well on Game Day 09/01/2020

Saffron Hodgson of Bushcooking.com 07/18/2020

How to Make Charcuterie at Home with Rey Tagle 06/12/2020

David Bouska of Butcher BBQ 04/27/2020

Catching Up with Daniel Vaughn of Texas Monthly Magazine 04/13/2020

Talking Masterbuilt Gravity Series with John and John II McLemore 03/18/2020

Talking About BBQ in Norway American Style 03/01/2020

Halal BBQ Pitmasters out of Dallas Talk Food, Culture, and Eating Well 01/29/2020

Jon Jackson on Helping Veterans Find Solace and Healing at Comfort Farms 01/03/2020

The Lee Brothers - Hotbox: Inside Catering, the Food World's Riskiest Business 12/17/2019

The Lee Brothers - Hotbox: Inside Catering, the Food World's Riskiest Business In this episode, I’m talking with Matt Lee, who – along with his brother Ted, wrote the book Celebrated for their work within Southern Food Culture across television and award-winning Southern cookbooks, Matt and Ted spent an intense six years working in some of the most challenging and fast-paced catering environments in New York City and various other locations. Often times, these locations were in vintage era buildings that were severely lacking in any sort of kitchen infrastructure – with the catering staff operating in places ranging from loading docks to elevator vestibules. The world Matt and Ted inhabited was markedly high end, with tickets to various events ranging in the thousands of dollars per plate, often involving crowds easily topping five hundred guests and larger. And… I can already tell what you’re thinking. Come on, Kevin… you run a BBQ Podcast. Why are we talking about catering up-scale fine dining events geared to billionaires?Well… I’ll tell you. BBQ and Southern Food Culture are finding their way into the world of elite food venues more like the James Beard House more and more these days. Both Aaron Franklin and Rodney Scott have won coveted James Beard awards. All told, Matt and his brother Ted wrote three cookbooks, The Lee Bros. Southern Cookbook (2007), The Lee Bros. Simple Fresh Southern (2009), and The Lee Bros. Charleston Kitchen (2013) which have won a combined six James Beard and IACP Awards. And… if you need just one more example of how these worlds are converging… look to my podcast episode with Craig Verhage, the BBQ Ninja, where we talk about his trip to the James Beard House to assist Miss Leslie Roark Scott and the Ubons BBQ staff for a dinner they served there back in 2018. At the end of the day, culinary skills mastered and displayed within extremely intense environments are always topics that my friends and I enjoy discussing, and I hope that you enjoy this conversation with Matt Lee. Social Media Links: /episode/index/show/bbqbeat/id/12443654

Inside the Small Batch World of Oakridge BBQ with Mike Trump 11/28/2019

Inside the Small Batch World of Oakridge BBQ with Mike Trump This is the BBQ Beat Podcast… I’m your host… Kevin Sandridge. You know, more and more in today’s BBQ world, you hear people use words like hand-crafted and small-batch… so much so that it’s hard to tell if we’re all really on the same page when using these terms. In today’s episode, I’m talking with Mike Trump of , maker of rubs that fit the definition of words like hand-crafted, small-batch, and even batch-aged. I’ve been a customer of Mike’s without his knowledge now for at least six or seven years. Many of you already love his rubs, brines, seasonings, and injections, and names like Secret Weapon, Game Changer, Dominator, Black Ops, and Carne Crosta bring a great big smile to your face. They do this because you’ve delighted everyone from yourself, to BBQ judges, to the most important group of all – your friends and family – with the results you get from using these blends. As I talk with Mike, you’ll hear the origin story of Oakridge BBQ, you’ll become intimately familiar with the painstaking effort he takes to source and use only the finest spices on the planet, and … if you’re like me… you’ll come away with even greater respect for Mike and what he’s doing. Now understand, Mike’s hands touch ever rub and seasoning blend that comes out of his shop. If you see a bag of Oakridge BBQ Rub anywhere from California to Maine to England or Australia, it’s come through one central Oakridge BBQ facility in Kearney, Missouri operated and managed by one Mr. Mike Trump. Because of Mike’s intense focus on his product, he’s had limited opportunity to get out into the world of social media, get out to visit retail shops or some of the nearly 90 cook teams he sponsors here in the US and across the globe. This interview is one of those “pull back the curtain” experiences that I love to see come together. If you have an interest in how a business like Oakridge BBQ comes together and operates, what it takes in terms of day-in and day-out focus, you’re in for a real treat. Social Media Links: /episode/index/show/bbqbeat/id/12207482

Sam Jones Talks Whole Hog BBQ, Family, and Friendships at Fox Bros. Bar-B-Q 11/21/2019

Recapping the 2019 Jack Daniel's World Championship Invitational Barbecue 11/05/2019

Hanging at Grove Roots Brewing with Bob and Dave from Flame Boss 10/22/2019

Hanging at Grove Roots Brewing with Bob and Dave from Flame Boss Thanks for tuning into this episode featuring the good folks at . I’m your host, Kevin Sandridge, and it’s October 21st…. just a few short days before I make my first ever trip up to Lynchburg, Tennessee to Judge the . I’m not going to lie. I’m pretty stoked, to say the least. If you know anything about competition BBQ – you know how big of a deal the Jack is – not just nationally but Internationally, as the name suggests. All told, it looks like there will be 71 Teams cooking the Pro or Invitational division, 41 teams cooking the backyard or Shade Tree division, and 27 International Teams. Yeah, it’s going to be pretty awesome. And I’m ready man… I’ve got my portable recording gear, some warm, weather-resistant clothing ( This Florida boy has been some places and he knows how to stay warm man….) and a complete and unabashed FANBOY mindset. Yeah, totally geeking out. Anyway…. Let’s talk a bit about this podcast episode in particular, shall we? I a few weeks back, I had the great pleasure of speaking with a couple of the good people from Flame Boss… Bob Hack – who serves as their Sales and Marketing Manager and Dave Frosch, Sales Consultant & Team Sponsorships Lead for the company. https://www.instagram.com/p/B2NHi-GglRS/?utm_source=ig_web_copy_link Roby Royal of proudly uses Flame Boss. https://www.instagram.com/p/B01C8q7B_eG/?utm_source=ig_web_copy_link Tina Cannon of , and proudly uses Flame Boss. https://www.instagram.com/p/Bs87wKnBS70/?utm_source=ig_web_copy_link https://www.instagram.com/p/Bwzo2XKhT95/?utm_source=ig_web_copy_link We met up at Grove Roots Brewing here in Winter Haven, Florida – a favorite craft brewery of mine – where we sat outside, had a few beers, and enjoyed what I think you’ll find to be one heck of a great conversation. In this episode, we talk about the current Flame Boss Temperature controller models available along with their features and benefits. We also dig a bit into the history of Flame Boss, covering some of the company’s early adopters on the retail and competition side of things. A lot of praise and appreciation gets heaped on many of the folks who have helped Flame Boss achieve its current success, both inside and outside the company… and there are a few great stories on through the end of the episode that you definitely won’t want to miss. Now… a word on this podcast from the out of doors… You’ll hear the occasional crowd noise, a dog or two, and even the Winter Haver High School marching band as they ramped up for the school’s weekly football game. It was a great time, and again – I think you’re going to love where we go with this episode. /episode/index/show/bbqbeat/id/11734610

Sitting Down with Chef Michael Ollier of Certified Angus Beef 10/18/2019

BBQ Greats Talk About Giving Back at the 2019 Firebox Invitational 10/14/2019

Talking About Cheshire Pork's Product Line with Joe Riscky of Fort Worth, TX 09/16/2019

Talking About Cheshire Pork's Product Line with Joe Riscky of Fort Worth, TX Hey everybody, and welcome to another episode of the BBQ Beat Podcast. I’m you’re host, Kevin Sandridge, and today I’m talking about with Joe Riscky of out of Fort Worth Texas. https://www.instagram.com/p/B2cBtDyARKb/?utm_source=ig_web_copy_link https://www.instagram.com/p/B031BduAfgD/?utm_source=ig_web_copy_link Joe has been involved with the Cheshire Pork brand for some time. While he operates his stand-alone brick and mortar barbecue business, Joe has become part of the Cheshire Pork distribution arm so to speak. He’s so knowledgeable about the brand that they recommended I speak with him for this podcast episode. So, I called him up and we set up this conversation to spread the good work about what the folks there are doing. How I Discovered Cheshire Pork I first became aware of Cheshire Pork through the work that Chris Grove over at has done with their product. Chris is an amazing culinary talent. From competitions to fine dining, he and his lovely wife Alexis do amazing work. I reached out to Chris to get his thoughts on the Cheshire Pork brand. Chris Grove on Why He Loves Cheshire Pork I first found Heritage Farms Cheshire Pork® Brand products at a small, independent grocer near our neighborhood – Butler and Bailey Market. They are a single store operation with a footprint one forth the size of the nearby supermarket. They thrive against bigger competition by having superior quality meats and that’s where I found a gorgeous, thick, rack of St. Louis-style pork ribs. I hadn’t heard of Cheshire Pork before then, but I know a pretty rib when I see it. The ribs I get from them are consistently expertly trimmed St. Louis style like I would do. I rarely have to even break out a knife to clean it up. Their ribs are thick, meaty, and help me smoke juicy, tender ribs time after time. They aren’t cheap but the quality is worth it to me. When we were developing the recipes for my second book, The Offset Smoker Cookbook, we relied on Cheshire Pork. We used their bone-in loin chops for our recipe for Thick Pork Chops with Spicy Apple Compote and their spareribs for our Smoked Spareribs with Honey Bourbon Sauce. We use Cheshire because we know we are going to get exceptional pork when we see that label. Chris Grove - NibbleMeThis.com Why You Should Listen to Chris... Again, Chris Grove is a culinary voice you need to be listening to. He's sough out by brands all the time for his knowledge and skill because they know he will represent them at the highest possible levels. So, take the words he shares here about the Cheshire Pork brand as gospel. One more thing about Chris – you can catch his work over at the NibbleMeThis.com site. He also has amzn_assoc_tracking_id = "bbqbeat-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_design = "enhanced_links"; amzn_assoc_asins = "1612433634"; amzn_assoc_placement = "adunit"; amzn_assoc_linkid = "b46309752fcaba6cfad7e084a2261614"; amzn_assoc_tracking_id = "bbqbeat-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_design = "enhanced_links"; amzn_assoc_asins = "1612439071"; amzn_assoc_placement = "adunit"; amzn_assoc_linkid = "ff037dacf35aa084a8e04d75680edcc6"; If you cook on either a kamado-style or offset style smoker, I encourage you to head over to Amazon.com and pick up one of these books, or both – if the situation applies! Oh, – where there’s always something delicious on the menu. Connect with Cheshire Pork and Joe Riscky If you’d like to learn more about Cheshire Pork, head on over to their site at . You can also To learn more about Joe Risky’s Barbeque, check him out at . Be sure to /episode/index/show/bbqbeat/id/11263490

Hanging with Tony Roberts of Proud Souls Barbecue and Provisions 08/05/2019

Talking with Ben Arnot from the Smoking Hot Confessions 06/21/2019

Wild Game, Fish, Foraging and More with Hank Shaw 06/10/2019

Wild Game, Fish, Foraging and More with Hank Shaw Hi everyone, and welcome to another episode of the BBQ Beat Podcast. When I started this podcast, it was with the intent of covering the world of BBQ and Grilling, but with a broader reach into some of the basic beliefs that I know a lot of you hold dear – primarily those of family, of friendship, of knowing where your food comes from and sharing the love we have of preparing delicious meals that celebrate who we are and what we’re about as human beings. This show moves us further on down that path as I share a conversation I was privileged to have with Mr. Hank Shaw, celebrated cookbook author and truly an omnivore who has solved his dilemma. Hank Shaw - Suggested Reading Hank's website has a lot of great recipes and will help you embark on some amazing wild game oriented culinary adventures. However, for a more centered view on how to prepare and enjoy different types of wild game, I highly recommend you check out one or more of his books. Hunt, Gather, Cook: Finding the Forgotten Feast From field, forest, and stream to table, award-winning journalist Hank Shaw explores the forgotten art of foraging. If there is a frontier beyond organic, local and seasonal, beyond farmers' markets and grass-def meat, it's hunting, fishing and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking -- if you know how to find them. In Hunt, Gather, Cook, he shares his experiences both in the field and in the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. Hank provides a user-friendly, food-oriented introduction to tracking down and cooking everything from prickly pears, to grouper to snowshoe hares. Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more. Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami. The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl. Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope, and caribou. Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making. Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human. Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more. Hank Shaw, an award-winning food writer, hunter, and cook at the forefront of the wild-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking birds ranging from quail to pheasant, turkey to dove and beyond. Pheasant, Quail, Cottontail also covers a range of small game animals such as rabbits, hares, and squirrels. You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds. Shaw's global yet approachable recipes include basics such as Roast Pheasant and Buttermilk Fried Rabbit; international classics like Tuscan Hare Ragu, French Rabbit a la Moutarde, Mexican Turkey Tamales with Pumpkin, and General Tso's Pheasant; as well as unique dishes such as Roast Woodcock Michigan. It also features an array of small game charcuterie, from fresh sausages to confit and terrines. The most comprehensive guide to preparing and cooking upland birds and small game, whether domesticated or wild, Pheasant, Quail Cottontail will be a valued companion for hunters as well as home cooks looking for new ways to cook store-bought turkey, rabbit or quail. What's more, every purchase of this book helps our wild habitats. A portion of the proceeds of every book sold will go to help the non-profit conservation efforts of Pheasants Forever and Quail Forever, which will use the money to restore, maintain and expand habitat for all upland birds. /episode/index/show/bbqbeat/id/10113271

Talking Crisbee Cast Iron Seasoning with Brad Stuart 05/31/2019

Farming, Food, and Family with Andy Lane of Hand Hewn Farm 05/24/2019

Celebrating North Louisiana Food Culture with Chef Hardette Harris 04/28/2019

Talking Food Heritage, Culture and History with Dr. Howard Conyers 04/07/2019

Malcom and Rachelle Reed talk food, family, and living that BBQ life 03/11/2019

The BBQ Beat Podcast

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