This Week In Barbecue
By Rasheed Philips
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Subscribers: 3
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Episodes: 134
Description
This Week in Barbecue is a popular podcast that covers the world of barbecue and grilling. Hosted by barbecue Pitmasters Rasheed "The Gentleman Smoker" Philips and Bryan Hull, the podcast features discussions on the latest BBQ trends, recipes, and grilling techniques. Each episode also features interviews with notable barbecue Pitmasters, chefs, and other industry professionals. This Week in Barbecue is a must-listen for anyone interested in the world of barbecue and grilling.
| Episode | Date |
|---|---|
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What Is Open Fire Cooking? Al Frugoni Explains the Ritual Behind the Flame
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May 05, 2026 |
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Inside Look at the New OpenFire World Championship | This Week In Barbecue
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Apr 21, 2026 |
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BBQ University in China: What It Says About the Global Future of Barbecue
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Apr 15, 2026 |
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132 - A House Fire That Turned Into a Business Pivot: Hill City Chop House
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Apr 07, 2026 |
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131 - When the Food Doesn’t Match the Hype
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Apr 02, 2026 |
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130 - How to Celebrate Barbecue Culture: Insights from the Syndicate Smoke Down Festival
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Mar 31, 2026 |
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129 - The Economics of BBQ + Kitchen Culture: Fair Pay, Real Costs, and What’s Next
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Mar 24, 2026 |
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Meat Dave on Barbecue, Comedy, and Why Community Matters More Than Clout
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Mar 17, 2026 |
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Texas didn’t just build a style, they built a brand, and the rest of the country is paying for it.
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Mar 10, 2026 |
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BBQ Gatekeepers and Global Smoke: Who Defines “Real Barbecue”?
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Mar 02, 2026 |
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There's a fire in the Smokehouse and the Destinations has changed
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Feb 24, 2026 |
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Is Brisket the New Luxury Meat? Texas Says “Save Barbecue”
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Feb 17, 2026 |
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BBQ at a Crossroads: Wellness, Closures, and AI
|
Feb 13, 2026 |
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Who Gets to Feel Safe in the Kitchen: A Barbecue Conversation, Hold the ICE
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Jan 28, 2026 |
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Black-Owned, Black-Facing, and the Illusion of Authenticity
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Jan 22, 2026 |
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Barbecue in Flux: Integrity, Influence, and the Cost of Attention
|
Jan 14, 2026 |
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What Barbecue Needs to Leave in 2025 (and What Deserves to Rise)
|
Dec 02, 2025 |
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What Chefs and Pitmasters Get Wrong About Each Other
|
Nov 19, 2025 |
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From Open Fire to Open Hearts: What BBQ Teaches Us About Community and Cost
|
Nov 12, 2025 |
|
When Passion Isn’t Partnership: Bryan Hull’s Story of Success, Loss, and Self-Worth
|
Oct 28, 2025 |
|
Swig & Swine: Love, Loss, and the Heart of Holy Smokes
|
Oct 22, 2025 |
|
Darkside of the Grill: Fire, Family & The Craft | This Week In Barbecue S8 Ep12
|
Oct 09, 2025 |
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Tradition Meets Tech: Can BBQ Survive the Shift?
|
Oct 01, 2025 |
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Barbecue for All Five Senses
|
Sep 25, 2025 |
|
Top 150 Pitmasters: Legends, Lists, and Snubs
|
Sep 23, 2025 |
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Brisket, Burgers, and BBQ Science: What’s Next for Smoke Culture?
|
Sep 10, 2025 |
|
Bourbon, BBQ, and the Superstitions That Keep the Smoke Rolling
|
Aug 28, 2025 |
|
Why the 3-2-1 Rib Method Might Be Ruining Your Ribs
|
Aug 19, 2025 |
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Ultimate BBQ Play-By-Play Team,Bizarro Superman, and the Hip-Hop Beats
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Aug 12, 2025 |
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Brisket Deserves Better: A Meat Manifesto
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Aug 05, 2025 |
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Lab-Grown Ribs & Backyard Wisdom
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Jul 28, 2025 |
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Hot Grills & Cold Facts: Food Safety, BBQ News, and Starting from Scratch
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Jul 22, 2025 |
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Texas Top 50 List: Building Legacy Through the Fire
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May 29, 2025 |
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Smoke Signals & Soul Plates: A Memphis in May Recap
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May 20, 2025 |
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BBQ Hall of Flame: BBQ Legends, BBQ Sauce Lawsuits, and Questionable BBQ Rankings
|
May 13, 2025 |
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Inside the Pit: Tiffany Perry on Elevating a City Through Fire and Flavor
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May 09, 2025 |
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The Perfect Bite: Burger Lore, Pitmaster Cred, and BBQ Pride
|
May 07, 2025 |
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Pride Over Profit: Why BBQ Needs a Wake-Up Call
|
Mar 26, 2025 |
|
Boston Buttcheeks & BBQ Myths: What You’re Getting Wrong
|
Mar 07, 2025 |
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Brisket, Burgers, and Bottom Lines: What It Takes to Stay Profitable
|
Feb 26, 2025 |
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From Boiling Ribs to Lighter Fluid Failures: The Worst BBQ Advice Ever
|
Feb 14, 2025 |
|
Kings Meat & BBQ Supply Co. Grand Opening + The Real History of BBQ
|
Feb 07, 2025 |
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BBQ Myths Busted & Oxtail Doritos, Smoked Brisket Chips
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Jan 31, 2025 |
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Meet Kings Meat & BBQ Supply Co. + the Grill Tools That Give You an Edge
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Jan 24, 2025 |
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Healthy BBQ Hacks | Big Bob Gibson Turns 100 | The Future of Outdoor Cooking
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Jan 17, 2025 |
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BBQ Fails, Words of Wisdom, and What It Takes to Succeed in 2025
|
Jan 10, 2025 |
|
From Cookbooks to Michelin Stars: Celebrating BBQ Excellence
|
Nov 17, 2024 |
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Honoring BBQ Legends & Meeting New Talent at Openfire Meat Up
|
Nov 01, 2024 |
|
Bryan Furman Returns to Harvard & What Your Grill Says About You
|
Oct 03, 2024 |
|
From Robot Burritos to BBQ on Water: This Week in Barbecue
|
Sep 18, 2024 |
|
Family Reunion BBQ Recap | Passport Meat | Top 10 Barbecue
|
Sep 04, 2024 |
|
From Brisket to Business: Rasheed’s BBQ Q&A Episode
|
Aug 09, 2024 |
|
Smoking Out the Hub Recap & Supreme Court Wing Ruling
|
Aug 01, 2024 |
|
Season 3 BBQ Showdown Contestants Chat & Walmart Pricing Scandal
|
Jun 18, 2024 |
|
The Roadmap To Greatness | Chad Ward WhiskeybentBBQ
|
Jun 05, 2024 |
|
BBQ World Highlights: Pegleg Porker, Art Exhibits, Unc vs. Ocho Steak Debate and More | This Week in Barbecue
|
Jun 01, 2024 |
|
Festival Face-Off: Memphis in May vs. Smokeslam The Ultimate BBQ Championship Recap | This Week in Barbecue
|
May 21, 2024 |
|
Flight Path to Flavor | A Navy Pilot's Spice Line Takes Off | This Week in Barbecue
|
May 17, 2024 |
|
Barbecue Scene's Latest: Cookoffs, New Restaurants & More | This Week in Barbecue
|
May 10, 2024 |
|
James Beard Nominated Pitmaster Rick Mace | Tropical Smokehouse
|
May 08, 2024 |
|
BBQ Season Kickoff: Top Grill Deals, Festival Highlights & Robotic Rib-Slicing | This Week in Barbecue
|
May 01, 2024 |
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Condiment Controversies & Tipping Etiquette Debated | This Week in Barbecue
|
Apr 26, 2024 |
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Barbecue Buzz: Les BBQ Opens, Hiring Spree, and Shake Shack’s Chicken Secret
|
Apr 12, 2024 |
|
Why Is No One Yelling At Walmart? | Interview w/ a Grand Champ
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Mar 28, 2024 |
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Don't Smoke Your Meats w/ A Baseball Bat!
|
Mar 25, 2024 |
|
Kingsford's bringing the Heat! | Ace Hardware 2024
|
Mar 21, 2024 |
|
3D Printed Ribeye | From Cairo to Austin | Diners and Dollars
|
Dec 22, 2023 |
|
Microwave Your Steaks | Smoke, Fire, and Resilience: Holiday Celebrations and BBQ Community Triumphs
|
Dec 01, 2023 |
|
The True Cost of BBQ | Holy Smoke Fest Year 3! | Sazon Era!
|
Nov 17, 2023 |
|
Great Ranchers | How Long Is Two Long | Saying Goodbye
|
Nov 04, 2023 |
|
Grill & Chill Fest Recap | BBQ Academy w/ Erica Roby | 1300 People Catering
|
Oct 13, 2023 |
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Getting Ready For Grill and Chill Fest 2023
|
Sep 28, 2023 |
|
Test Tube Tenders | That's Not A Steak | Vegan Violence
|
Sep 15, 2023 |
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Closed For Selling Too Much Barbecue?! | Now Thats A KNIFE!! | Brewing Smoked Beer
|
Sep 08, 2023 |
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Barbecue Unboxing | Seasoned Scammers | Ban On Vegans
|
Sep 01, 2023 |
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25 New Bbq Joints | Pitmaster Casting Call | Bbq Classes Are Back!
|
Aug 11, 2023 |
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Rubs to Riches | BBQ In Slovenia | Kings Of BBQ Aug 12th
|
Jul 29, 2023 |
|
Preserving The Pit | BBQ School Is In Session | Chase Dreams Not Clout
|
Jul 21, 2023 |
|
Undefeated Beat Bobby Champ| Bryan Is Back...Again | Do This For Better Sausage
|
Jul 14, 2023 |
|
Cancer Hits The BBQ Community | What Really Happened w/ NETFLIX | Grill and Chill Fest Tickets On Sale
|
Jul 04, 2023 |
|
Memphis in May | Travel Updates | Comedians in Barbecue
|
Jun 02, 2023 |
|
45k Burger Benefit | The Dynamic Duo That Is M&M BBQ Company | BBQ Hall Of Fame Finalist Announced
|
May 12, 2023 |
|
For The Love Of Barbecue Showdown | Does Ga Have Travel Worthy BBQ?
|
May 05, 2023 |
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Exclusive Chat w/ The Stars Of Barbecue Showdown Season 2
|
Apr 26, 2023 |
|
Business of Barbecue Pt. 1 | Become An Ambassador | Next Level BBQ
|
Apr 15, 2023 |
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Size Matters | Charcoal vs. Propane| Budget Easter
|
Apr 07, 2023 |
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Prehistoric Barbecue | Real Housewives Of BBQ | #1 In Texas Teaches Ribs
|
Mar 31, 2023 |
|
Talking Techniques w/ The Sausage King of Connecticut - Tyler Hodge
|
Mar 26, 2023 |
|
Sausage For A Cause | Festival Run Down | Scripted Barbecue
|
Mar 18, 2023 |
|
Put Your Sausage Where Your Mouth Is | Americas Next Baby Momma | Brisket 101 for $50
|
Mar 11, 2023 |
|
Bryan’s Back | Rockstars in BBQ | Sheed Has A New Job
|
Mar 03, 2023 |
|
Where’s Bryan? | The Perfect Pit Crew!
|
Feb 24, 2023 |
|
A.I. Powered Barbecue | Que’ & A | Cash Or Card?
|
Feb 17, 2023 |
|
How to Start a BBQ Business |Until SOLD OUT | Super Bowl BBQ Q&A
|
Feb 11, 2023 |
|
Death Row BBQ Meals | Black History Month Series | Sheed Puts On A BBQ Class
|
Feb 04, 2023 |
|
Death Threats in BBQ | The Right Way To Barbecue | 20 or less challenge
|
Jan 28, 2023 |
|
Best Tips A BBQ Pop-UP|Weight-loss For Wagyu | New BBQ Brews [TWIB S3 Ep2]
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Jan 20, 2023 |
|
A Week At The Best BBQ Joint In Texas | Sexism In Barbecue [TWIB S3 Ep1]
|
Jan 14, 2023 |
|
NYT Best Cookbook Author Kevin Bludso On How To Be Successful | What Is A Chef? EP 37
|
Dec 19, 2022 |
|
Rasheed Buys A Traeger | 24 Hour Live BBQ Stream
|
Dec 12, 2022 |
|
Championship Barbecue Advice from, The Erica B Roby | TWIB 35
|
Dec 05, 2022 |
|
Talking Turkey & Barbecue w/ a Blue Angel | Holy Smokes Recap
|
Nov 24, 2022 |
|
Goldee's $800.00 Bar-B-Q Class | Blue Angels Love Brisket
|
Nov 13, 2022 |
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The death of regional BBQ? | Best Smokers for under $500!
|
Nov 06, 2022 |
|
The True Cost of Barbecue | Pellet Pork Belly Burnt Ends [TWIB #31]
|
Nov 01, 2022 |
|
#AITA | Turkey Gate 2022
|
Oct 16, 2022 |
|
The Blacks Are Coming! | Operation BBQ Relief in FL
|
Oct 10, 2022 |
|
Unethical Barbecue | Latest Top 25 Barbecue Restaurants
|
Oct 02, 2022 |
|
Tailgating w/ Eli Manning | Ultimate BBQ Pop-Up Guide
|
Sep 18, 2022 |
|
Tuscaloosa to Texas | Do Dry Aging Bags Work?
|
Sep 12, 2022 |
|
Where's Bryan | 15 Year Old Making Recipes
|
Sep 04, 2022 |
|
How To Tell Your GF She Can't Cook? | Smoked Ostrich Meat
|
Aug 27, 2022 |
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How To Make Better Sausage | Do You Need Apple Cider Vinegar?
|
Aug 21, 2022 |
|
BBQ Vending Machines | Should you inject your meat?
|
Aug 17, 2022 |
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Proper Way to Prep Ribs | What Makes A Pitmaster?
|
Aug 06, 2022 |
|
How To Run A Pellet Smoker | Competition BBQ Tips
|
Jul 31, 2022 |
|
New School Georgia Barbecue & Easy Bake Ovens
|
Jul 24, 2022 |
|
The Do's and Don'ts for a Great Brisket
|
Jul 10, 2022 |
|
You Ask, I Answer... All Q&A Episode [What is Green Wood]
|
Jun 29, 2022 |
|
Don't Call It A Come Back!
|
Jun 12, 2022 |
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Vegan Barbecue the new trend?
|
Apr 30, 2022 |
|
Thin Blue Smoke w/ The Blue Angels
|
Apr 24, 2022 |
|
Barbecue Book Week & Where Does All The Food Go?
|
Apr 16, 2022 |
|
Spending A Week In Traeger Country
|
Apr 02, 2022 |
|
Please Stop Ordering Brisket, A Business Owners Plea
|
Mar 26, 2022 |
|
Business Branding & Quality, the new era of BBQ
|
Mar 21, 2022 |
|
Highlighting some of the Women of Smoke, Women's History Month
|
Mar 12, 2022 |
|
Festival Season Is In Full Effect
|
Mar 09, 2022 |
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Divided by Sauce, United by Coal... The Start of a Barbecue Legacy
|
Feb 26, 2022 |
|
Haircuts w/ a Side of Barbecue
|
Feb 19, 2022 |
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Is There A Right Or Wrong Way To Barbecue?
|
Feb 12, 2022 |
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The only thing higher than Brisket Prices...
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Feb 05, 2022 |
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Grill Master & Friends Serve Up 4 Million Meals
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Jan 29, 2022 |
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Rubbing Butts For Charity & Chickens That Moo
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Jan 23, 2022 |