The Black Smoke Barbecue Podcast

In Loving Memory of Patrick Hicks | Smoke ’N Ash BBQSome stories are about barbecue. Others are about the people, the family, and the culture behind it.Today, we remember Patrick Hicks of Smoke ’N Ash BBQ in Arlington, Texas.Alongside Fasicka, Patrick helped build something special — a place where Texas barbecue and Ethiopian cuisine came together, bringing people, traditions, and community to the same table.From the early days of selling barbecue from a trailer to opening a brick-and-mortar restaurant, their journey represented the passion, determination, and spirit that make the barbecue community so special.Patrick’s story is a reminder that barbecue has always been about more than what comes off the pit. It’s about the people we meet, the relationships we build, the memories we create, and the stories that continue long after the fire goes out.From all of us at Black Smoke Media, we extend our heartfelt condolences to Fasicka, Patrick’s family, the Smoke ’N Ash BBQ team, and everyone whose life he touched.Rest in peace, Patrick. Your story matters, your legacy lives on, and you will be remembered.**In loving memory of Patrick Hicks.**Smoke ’N Ash BBQ • Arlington, Texas#PatrickHicks #SmokeNAshBBQ #BlackSmokeMedia #BBQCommunity #InLovingMemory

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥He never wanted to own another restaurant. Today, Tay Nelson is carrying on his family's legacy through Bobby's Barbecue in Fountain Inn, South Carolina.What started with a homemade seasoning blend honoring his late father and brother eventually became a thriving barbecue business built on family, faith, perseverance, and a love for the craft.In this episode of the Black Smoke Barbecue Podcast, Brandon (BKC Cooks) and Tee (T-Dub BBQ) sit down with Tay Nelson, co-owner and pitmaster of Bobby's Barbecue, for a powerful conversation about entrepreneurship, barbecue culture, and the journey that brought him back to the very business he once swore he'd never enter again.Tay shares how he learned to smoke meat using a $100 grill and YouTube videos, eventually discovering Aaron Franklin and developing a passion for Texas-style barbecue. But his journey was far from straightforward.From working at General Electric to taking a leap of faith with his wife, Sarah, Tay opens up about the sacrifices of building a restaurant, balancing business and family, overcoming personal adversity, and the responsibility of carrying on his family's name.In this episode, we discuss:- Growing up working in his father's restaurant and the legacy behind Bobby's Barbecue- How a $100 grill and YouTube University started his barbecue journey- Learning from Aaron Franklin and other legendary pitmasters- Leaving corporate America and betting on himself- The financial and personal realities of owning a barbecue restaurant- Blending Central Texas barbecue with South Carolina traditions- Preserving Black barbecue history through whole hog, hash, and rice- The importance of mentorship, community, and giving back- How Tay's personal experiences shaped his outlook on life and businessFrom oak-smoked brisket and house-made sausage to traditional South Carolina whole hog barbecue, Bobby's Barbecue represents more than great food. It's about honoring the past while creating opportunities for the next generation.ABOUT BOBBY'S BARBECUE📍 1301 North Main Street, Fountain Inn, SC 29644Hours: Thursday–Saturday | 11 AM–8 PMFirst Saturday of every month: Whole Hog, Hash & RiceCatering available — We come to you!Instagram, Facebook & TikTok: @EatBobbysWebsite: www.EatBobbys.com**JOIN THE CONVERSATION**What's the biggest lesson you've learned from taking a chance on yourself?Drop your thoughts in the comments, and let us know if you've visited Bobby's Barbecue!#BlackSmokeBarbecue #TayNelson #BobbysBarbecueHarder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.👉 Use code BLACKSMOKE at checkout for a discount on your order!🌐 https://www.hardercharcoal.comExhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.🌐 https://www.exhibitsupply.com👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue📲 Connect With UsInstagram | https://www.instagram.com/blacksmokebarbecue/TikTok | https://www.tiktok.com/@blacksmokebarbecueFacebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

🔥 What happens when Chicago flavor meets Texas barbecue?

On this episode of The Black Smoke Barbecue Podcast, we welcome Shawn Ealy, better known as Shawn Blaze of Shawn Blaze Kitchen, for a powerful conversation about barbecue, entrepreneurship, faith, family, and the grind behind building a food business.

From grilling in the Midwest to making a name for himself in the Dallas–Fort Worth barbecue scene, Shawn Blaze has built a following with his signature smoked turkey legs, smoked oxtails, Creole shrimp mac and cheese, and Chicago-inspired jerk creations.

But his journey goes far beyond the food.

After a serious battle with COVID-19, Shawn gained a new perspective on life and discovered what he believes is his purpose: feeding God's children. That experience helped fuel his passion for cooking and inspired him to take his culinary journey to another level.

🔥 IN THIS EPISODE:

🍗 Chicago Flavor Meets Texas BBQ:How Shawn brought his Midwest roots to the Texas barbecue scene with smoked turkey legs, jerk chicken, brisket, and loaded mac and cheese.

💪🏾 Finding Purpose Through Adversity: How surviving COVID changed Shawn's outlook on life, faith, and pursuing his passion.

💰 The REAL Cost of Barbecue: Why great barbecue isn't cheap and why customers need to understand the time, labor, ingredients, and dedication behind every plate.

⏰ The Entrepreneurial Grind: The early mornings, long hours, and sacrifices involved in running a catering and pop-up food business.

📱 The Power of Social Media: How food reviews, customer recommendations, and viral posts can help small barbecue businesses reach new audiences.

🚚 What's Next for Shawn Blaze Kitchen: Food truck plans, bigger events, expanding catering opportunities, and Shawn's signature Blaze jerk aioli.

🏆 THE MAC AND CHEESE SHOWDOWN: Things get interesting when Shawn Blaze and Brandon start talking about going head-to-head in a mac and cheese cook-off! Who's really got the best Mac?

Whether you're a backyard pitmaster, barbecue entrepreneur, food lover, or somebody who appreciates a great success story, this episode delivers real conversations, plenty of laughs, and insight into the barbecue business.

🔥 CONNECT WITH SHAWN BLAZE KITCHEN

Facebook: Shawn Blaze Barbecue

Instagram: Shawn Blaze Kitchen

TikTok: @BlazeKitchenOne

Follow Shawn to find out where he'll be serving up his signature creations next!

🎙️ JOIN THE BLACK SMOKE FAMILY

👍 LIKE this video if you love great barbecue and real conversations.

💬 COMMENT BELOW: Are you choosing smoked turkey legs, smoked oxtails, or jerk chicken mac and cheese? And who would win a mac and cheese cook-off: Brandon or Shawn Blaze?

🔔 SUBSCRIBE to the Black Smoke Barbecue Podcast for conversations with pitmasters, chefs, entrepreneurs, and the people shaping barbecue culture.

🎧 Listen to the Black Smoke Barbecue Podcast wherever you get your podcasts.

🔥 Join us on Patreon for exclusive content, including **Black Smoke After Dark**, where the conversations get a little wilder and the laughs keep coming!

#BlackSmokeBarbecue #ShawnBlazeKitchen #BBQPodcast #TexasBBQ #Barbecue

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

📲 Connect With Us

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🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥The day we've been waiting for has arrived. 🇫🇷🔥Black Smoke Barbecue continues our journey through Saint-Martin for the 2025 Festival de la Gastronomie, and this time we're heading into the streets of Marigot for one of the biggest days of the entire festival — the Saint-Martin BBQ Competition.In Episode 1, we explored the Village de la Gastronomie, met some of the people behind the festival and watched massive dino beef ribs and brisket hit the smokers in preparation for BBQ day.Now it's time to see how it all comes together.Brandon heads down Rue de la République as competitors fire up their grills and smokers, cooking their way through multiple categories for a chance to be named the Best BBQ in Saint-Martin.But barbecue is only part of the story.Throughout the day, the streets of Marigot come alive with steelpan, Carnival dancers, music, food and the culture of Saint-Martin. We also sit down with the Texas judges as they share what they're looking for in the competition and introduce the island to another barbecue tradition.Then we head into the Village de la Gastronomie, where Texas barbecue meets the Caribbean. We're talking brisket, massive dino beef ribs and the flavors of Bludso's BBQ, before Brandon continues eating his way through Saint-Martin — including freshly grilled lobster along the Marigot waterfront.As the sun goes down, we return to Rue de la République. The smokers are still going, the streets are packed, the music is playing — and eventually it's time to find out who will take home the trophies and be crowned among the 2025 Saint-Martin BBQ Competition winners.From Texas barbecue to Caribbean open-fire cooking, from the competition pits to Carnival in the streets, Episode 2 is about more than who wins.It's about the food, the people and the culture behind the smoke.🔥 In this episode:Saint-Martin BBQ • BBQ Competition • Dino Beef Ribs • Brisket • Bludso's BBQ • Caribbean BBQ • Grilled Lobster • Carnival • Steelpan • Village de la Gastronomie • Rue de la République • Marigot • Festival de la Gastronomie • Island Culture🌎 BLACK SMOKE: SAINT-MARTIN — EPISODE 2If you haven't watched the first chapter, start with Episode 1 and follow our entire Saint-Martin journey.Subscribe to Black Smoke Barbecue for more stories from the people, places and traditions shaping barbecue culture.We tell the stories behind the smoke.Special thanks to our sponsors Exhibit Supply and Harder Charcoal for supporting Black Smoke and helping us bring this story from Saint-Martin to you.Festival de la Gastronomie • Saint-Martin 🇸🇽#BlackSmokeBarbecue #SaintMartin #BBQ #CaribbeanFood #FestivalDeLaGastronomie #SXMHarder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.👉 Use code BLACKSMOKE at checkout for a discount on your order!🌐 https://www.hardercharcoal.comExhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.🌐 https://www.exhibitsupply.com👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue📲 Connect With UsInstagram | https://www.instagram.com/blacksmokebarbecue/TikTok | https://www.tiktok.com/@blacksmokebarbecueFacebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

After six episodes, Stories From the Smoke: A Country Style Series comes to a close with the man who started it all — Art Fennell.

Black Smoke Media spent Country Style 2026 in Blenheim, South Carolina, documenting the pitmasters, personalities, food and community that have made this event something much bigger than a barbecue competition.

There was just one conversation we didn't get to have that weekend.

Art was a little busy running Country Style.

So Tee and Charlie sat down with Art after the event to look back at the 10th anniversary of Country Style, how it grew from a gathering of local grill masters into a community that reaches far beyond South Carolina, and what the future may hold.

Art also gets into a conversation that every barbecue lover can appreciate: competition barbecue, backyard barbecue, who gets to define the “standard” — and why everybody's barbecue came out of the backyard first.

But this conversation goes beyond barbecue.

Art shares what Country Style has meant to people who've turned to the event during some of the hardest moments in their lives, and why he believes what they've created has become bigger than any one person.

This is the final chapter of Stories From the Smoke: A Country Style Series.

🔥 In this episode:

• Art reflects on 10 years of Country Style

• How Country Style grew into a nationwide community

• The culture behind the cook-off

• Competition BBQ vs. backyard BBQ

• Why different styles of barbecue deserve a place at the table

• The future of Country Style

• What could change after the 10th anniversary

Thank you to everyone who welcomed Black Smoke Media into the Country Style family and everyone who followed this journey through all six episodes.

And special thanks to our sponsors, Exhibit Supply and Harder Charcoal, for supporting Black Smoke Media.

Subscribe for more stories about the people, places and culture behind barbecue.

BLACK SMOKE MEDIA

We tell the stories behind the smoke.

#CountryStyle #ArtFennell #BlackSmokeMedia #StoriesFromTheSmoke #BBQ #Barbecue #BBQCulture #SouthCarolinaBBQ

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

00:00 Introduction | Art Fennell & the Series Finale

01:24 Celebrating 10 Years of Country Style

03:14 How Country Style Became a BBQ Family

08:26 More Than Barbecue: Stories That Matter

15:02 Art's Country Style Podcast & the People

17:23 Sanctioned BBQ vs. Backyard BBQ

18:04 Art Fennell on KCBS & Barbecue Standards

19:59 Country Style Judging, Creativity & Tradition

21:48 The Growth and Future of Country Style

22:38 Big Changes Ahead: A New Location

24:33 Will Country Style Stay in Blenheim?

25:57 Where to Follow Art Fennell & Country Style

27:18 Closing Out Stories From the Smoke

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

Stories From the Smoke returns to the Country Style Cook-Off in Blenheim, South Carolina.

In Episode 5, “Keeping the Fire,” we sit down with Cordin Wood of Wood Family Q and Dr. Howard Conyers for two conversations connected by family, community, history and the traditions that continue to shape barbecue.

Cordin Wood takes us inside his first year competing at Country Style—from the preparation required to compete to developing new flavors and building Wood Family Q alongside his family. He also explains why the fellowship surrounding Country Style keeps bringing him back and why growth should never come at the expense of what makes the event special.

Then Dr. Howard Conyers takes the conversation back generations. Conyers discusses the role Black communities played in preserving whole-animal and whole-hog barbecue traditions, historic trench cooking across the South, the people whose contributions have been overlooked, and why documenting that history matters—especially in an era when misinformation can spread quickly.

For Conyers, Country Style represents something bigger than barbecue: fellowship, culture and community—a Southern family reunion built around the smoke.

Stories From the Smoke | Episode 5: Keeping the Fire

Subscribe to Black Smoke Barbecue for more stories exploring the people, history and culture behind the smoke.

#BlackSmokeBarbecue #StoriesFromTheSmoke #BlackBBQ #BBQHistory #CountryStyleCookOff

00:00 Stories From the Smoke: Keeping the Fire

01:14 Cordin Wood: First Time at Country Style

02:18 Preparation Is Everything

03:10 Creating New BBQ Flavors

05:19 Building Wood Family Q as a Family

07:01 Why Country Style Keeps Him Coming Back

08:39 Growing Without Losing the Culture

09:10 What’s Next for Wood Family Q

12:01 Introducing Dr. Howard Conyers

13:14 Dr. Howard Conyers

14:30 The Black History of American Barbecue

15:15 Trench Barbecue Across the South

16:35 Preserving the Whole-Hog Tradition

18:49 The Gentrification of Barbecue

19:54 Country Style: Our Own Memphis in May

20:49 BBQ History in the Age of AI

21:45 Barbecue, Moonshine & the Stories Still Untold

23:25 Community, Ownership & Working Together

24:48 Country Style Is a Family Reunion

26:25 The Importance of Doing Your Due Diligence

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

Do you wash your meat before cooking it? And what exactly does “washing” meat even mean?

On this episode of the Black Smoke Barbecue Podcast, Brandon, Charlie, Tee and Alton jump into one of the most persistent—and controversial—conversations in the kitchen: Should you wash or rinse meat before cooking?

We're talking chicken, pork chops, ribs, lamb, ground beef and even oxtails. The crew breaks down the difference between rinsing away bone dust or other particles and trying to “clean” meat of bacteria. We also get into vinegar and citrus washes, cross-contamination around the kitchen, faucet aerators, restaurant practices, ground-meat safety and cooking temperatures.

And yes… somehow we eventually get to people washing chicken with dish soap. 😂

Where do you stand?

Do you wash your meat—or take it straight from the package to prep?

Drop your answer in the comments. We already know this one is going to be interesting. 👀🔥

Subscribe to Black Smoke Media for more conversations about BBQ, food, culture and the people behind it.

0:00 Should You Wash Your Meat? | News Report

0:37 Welcome to Black Smoke Barbecue

1:51 The Great Meat-Washing Debate Begins

3:34 What Does “Washing Meat” Actually Mean?

4:41 Water, Vinegar, Citrus… and SOAP?!

6:03 Bone Dust on Pork Chops

7:45 Cleaning Chicken vs. “Cleaning” Bacteria

8:43 Bone Fragments on Lamb

9:24 Charlie Used to Rinse Ground Beef?!

12:33 Alton Joins the Meat-Washing Debate

13:42 How Rinsing Chicken Can Spread Bacteria

14:19 Charlie's Chicken-Tub Method

16:04 How Your Faucet Aerator Spreads Water

18:16 Cross-Contamination Around the Kitchen

20:16 Cleaning and Disinfecting Your Kitchen

23:06 Vinegar & Lime: Does It Make Meat Taste Better?

24:46 The “Raw Dogged” Chicken Challenge

25:06 Does Washing Oxtails Change the Flavor?

26:38 Are Vegetables More Dangerous?

29:24 Why Ground Meat Requires Extra Care

30:18 Would You Eat a Medium Burger?

31:47 Pork Chops Don't Have to Be Sawdust

32:41 When Meat Smells Wrong, Don't Cook It

33:33 Cooking Temperatures: It's Not Just 165°F

35:10 Final Food-Safety Advice

36:04 Please Don't Wash Chicken With Dish Soap

36:50 Black Smoke Barbecue | Closing

#BlackSmokeBarbecue #BBQ #FoodSafety #Barbecue #Cooking

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

What if better barbecue didn't have to be complicated?

James Beard Award-winning cookbook author and chef Noah Galuten joins the Black Smoke Barbecue Podcast to talk about his new cookbook, Grill Time, his approach to making grilling simpler and more approachable, and what he's learned cooking alongside barbecue legend Kevin Bludso.

Noah gets into some of the techniques and recipes behind Grill Time, including the surprising reason he puts mayonnaise on fish before grilling, miso butter corn, pit-smoked black cod, honey balsamic pork tenderloin, beer brats and his approach to making a better turkey burger. His mayo technique, for example, helps seasoning adhere, promotes browning and helps keep fish from sticking to the grill.

We also go behind the scenes of Barbecue Smokeout, Noah's Tastemade series with Kevin Bludso, including how their hot-and-fast vs. low-and-slow cooking styles work together, what goes into filming those marathon BBQ cook days, and what's coming next for the show. Noah also breaks down one of his favorite cooks from the series: barbecued oxtail spaghetti vs. Kevin Bludso's smoked oxtails.

🎁 WIN A COPY OF NOAH GALUTEN'S GRILL TIME!

We're giving away TWO copies of Grill Time.

TO ENTER:

▶️ Watch this episode on YOUTUBE and leave your entry in the YOUTUBE COMMENTS ONLY.

Tell us one BBQ or grilling question you've always wanted answered.

For example:

“How do I get crispy skin on grilled chicken?”

“How do I keep fish from sticking to the grill?”

“How do I achieve better bark?”

⚠️ Comments made on Instagram, Facebook or TikTok DO NOT count as giveaway entries. Your entry must be posted in the comments of THIS YOUTUBE VIDEO.

📅 Entries close: September 10, 2026 at 11:59 PM ET

🏆 Winners announced: September 12, 2026 at 12:00 PM ET

🇺🇸 Open to the 48 contiguous U.S. states only

Grill Time is available now wherever books are sold.

CHAPTERS

00:00 Welcome to the Black Smoke Barbecue Podcast

01:05 Meet Noah Galuten and Grill Time

01:36 Making grilling simple and approachable

05:32 Why vegetarian grilling belongs in the book

06:47 The mayonnaise-on-fish grilling trick

08:55 Miso butter corn and grilled black cod

11:29 Honey balsamic pork tenderloin

12:36 Barbecue Smokeout and the Netflix pickup

15:16 Behind the scenes of a barbecue cooking show

18:24 Noah's favorite cook: barbecued oxtail spaghetti

20:12 Beer brats: grill first or poach first?

22:18 Turkey burgers, sprouts and a better patty

24:34 Grill Time giveaway, socials and book tour

26:41 New season updates and where to watch Barbecue Smokeout

28:20 Final giveaway reminder and sign-off

🔥 LIKE • COMMENT • SUBSCRIBE and join us for more conversations about BBQ, the people behind it, and the culture surrounding the smoke.

#NoahGaluten #KevinBludso #BBQ #GrillTime #BlackSmokeBarbecue

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

Every great barbecue event has a story... and Summer Royale is one worth sharing.

Join us as @pitmastercheez (Stan), Tyrone @tyronemanning9686 T-Dub BBQ and the Black Smoke Barbecue Podcast discuss everything coming to the 4th Annual Summer Róyal in Dillon, South Carolina.

What started as a fundraiser for a classmate battling cancer has grown into one of the Southeast's most meaningful barbecue events—bringing together pitmasters, families and the community to support local cancer patients while celebrating whole hog barbecue, competition and fellowship.

In this episode you'll hear about:

🔥 Whole Hog Competition

🍗 Chicken Wing Shootout

🐖 Pitmaster Meet & Greet

🎁 Giveaways including a vehicle, TVs, premium car wash packages and more

🎓 The new Toni Graves Scholarship Initiative

❤️ Why giving back is the heart of Summer Royale

Whether you're a competition cook, backyard pitmaster, or simply love authentic barbecue culture, this is an event you won't want to miss.

📍 Summer Royale

City of Dillon Sports Complex

1201 Hwy 34

Dillon, South Carolina

📅 Labor Day Weekend 2026

Friday Night Meet, Greet & Eat (FREE)

Saturday Festival & Competition

🎟 Admission:

Adults: $20

Children (12 & under): $10

Military Discount Available

If you're unable to attend but would still like to support the mission, donation information is provided in the video.

🔥 Subscribe for more barbecue stories, pitmaster interviews, competitions and behind-the-scenes content from across America.

👍🏾 Like the video

💬 Leave a comment telling us your favorite barbecue festival.

🔔 Subscribe so you never miss another episode.

Donation Disclaimer

The Black Smoke Barbecue Podcast/Black Smoke Media does not collect or distribute donations for Summer Royale. Any donation information shown in this video is provided solely at the request of the event organizers. Please direct all donations and questions to Summer Royale using the payment methods and contact information displayed during the video.

00:00 Welcome to Dillon, South Carolina

00:22 Introducing the Summer Royale Special

01:31 What is Summer Royale?

03:00 The Mission Behind the Event

04:38 Why This Cause Matters

06:07 How People Can Donate

08:02 Why Summer Royale Feels Different

09:19 Giveaways, Cars & Community

10:56 Friday Night Pitmaster Meet & Greet

12:58 Friday Night Fish Fry

14:17 New Scholarship Initiative

17:21 Competition Categories & Teams

20:03 Event Details & Admission

21:04 Family Friendly Atmosphere

23:07 Why You Should Attend

24:39 Friday Meet, Greet & Eat

26:24 Community Before Competition

26:44 Final Invitation

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

STORIES FROM THE SMOKE | Chapter Four: When Barbecue Becomes A Mission

At Country Style Cookoff, barbecue is about much more than trophies.

It's about the people.

In Chapter 4 of our Stories From The Smoke series, we sit down with Tyrone Manning, better known as Da Rib King.

Tyrone's barbecue journey has taken him through years of competition, countless lessons, and plenty of losses along the way. But his biggest impact has never been measured by trophies.

From fundraising for classmates battling cancer to creating opportunities through scholarships and community events, Tyrone has built a legacy around using barbecue as a way to bring people together.

In this episode, we explore the story behind the crown, the passion behind the ribs, and why Country Style Cookoff represents something bigger than competition.

Welcome to Stories From The Smoke.

#bbq #barbecue #countrystylecookoff #pitmaster #datribking #bbqcommunity

🔥 Subscribe for the next chapter of Stories From the Smoke as we continue exploring the people, traditions, and culture that make barbecue more than just food.

Special Thanks:

Aerial footage courtesy of Stanley Parker | True North Aerial Imaging for capturing stunning aerial perspectives of the 2026 Country Style Cook Off.

Follow True North Aerial Imaging:

https://www.youtube.com/@UCyTWwBglbPrc8my-oICiVTA

Special Thanks

Special thanks to @KuttDifferent for allowing us to use B-roll footage in this episode.

🎥 Original Video: https://youtu.be/yc94NtcJJ94?si=g6wI2M3IF1pKHAjH

📺 Subscribe to Kutt Different: https://www.youtube.com/@KuttDifferent

We appreciate your support and are grateful to be able to showcase your work.

#CountryStyleCookoff #StoriesFromTheSmoke #BlackSmokeBBQ #PitmasterCheez #CJsBBQ #Barbecue #LiveFire #BBQCulture #SouthernBBQ

Chapters

0:00 — Meet the Rib King

1:36 — Six years at the Country Style Cook-Off

2:08 — Competing, trash talk, and giving back

3:21 — Advice for first-time pitmasters

4:30 — The future of the event

5:34 — How the Rib King name began

7:08 — Fundraisers, giveaways, and a new scholarship

8:12 — What losing has taught him

9:49 — The community of pitmasters

10:19 — Why barbecue brings people together

11:21 — Promoting the barbecue community

12:22 — Closing thoughts and sign-off

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

STORIES FROM THE SMOKE | Chapter Three: The Voices of Barbecue

What makes the Country Style Cookoff different from every other barbecue event?

It's the people.

In Chapter Three of our Stories From the Smoke series, we meet two unforgettable personalities who represent two very different sides of barbecue culture.

First, we catch up with Bruce "Boo" Yeomans—a Navy veteran, pitmaster, food truck owner, and one of the leaders helping preserve the history and legacy of Black barbecue.

Then we sit down with the one and only Alfred "Spoonfed" McDonald. Known throughout the barbecue world for his legendary trash talk, Spoonfed delivers laughs, stories, competition wisdom, and a reminder that barbecue is about far more than trophies.

From smoke-filled cook sites to unforgettable conversations, this episode captures the personalities that make Country Style Cookoff one of the most unique barbecue events in America.

Hosted by Art Fennell @OriginalChannel06 the 10th Anniversary Country Style Cookoff serves as the backdrop for a weekend filled with smoke, fellowship, and unforgettable stories.

This isn’t just another barbecue competition.

These are the stories behind the smoke.

🔥 Subscribe for the next chapter of Stories From the Smoke as we continue exploring the people, traditions, and culture that make barbecue more than just food.

Special Thanks:

Aerial footage courtesy of Stanley Parker | True North Aerial Imaging for capturing stunning aerial perspectives of the 2026 Country Style Cook Off.

Follow True North Aerial Imaging:

https://www.youtube.com/@UCyTWwBglbPrc8my-oICiVTA

🔥 Subscribe for more Stories From the Smoke.

🎥 Produced by Black Smoke Media.

#bbq #barbecue #countrystylecookoff #pitmaster #wholehog #fooddocumentary #southernbbq #CountryStyleCookoff #StoriesFromTheSmoke #BlackSmokeBBQ #Barbecue #LiveFire #BBQCulture

Chapters

00:00 Introduction to SpoonFed and the barbecue culture

00:19 The story behind the name SpoonFed

02:21 SpoonFed's role in Southern barbecue culture

03:46 Barbecue competition experiences and first-time moments

05:52 The importance of love and passion in barbecue

07:45 Trash talk and competition mindset

09:30 Who is SpoonFed's biggest rival in trash talk

11:05 Advice for aspiring pitmasters

12:38 Favorite proteins and cooking preferences

14:43 Challenges and magic tricks in barbecue

17:33 Why the Country Style Cook-Off is unmatched

19:24 Opinions on pellet grills and traditional methods

20:55 Closing thoughts and the spirit of barbecue

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

STORIES FROM THE SMOKE | Chapter Two: Where the Smoke Comes Alive

Country Style Cookoff 2026 in Blenheim, South Carolina brings together pitmasters, families, and barbecue lovers from across the country for a celebration of food, culture, and community.

In Chapter Two of Stories From the Smoke, we go beyond the competition and spend time with the people who make Country Style special.

We first catch up with Chris Joyner of CJ's BBQ and More @cjsbbqmorellc1464 whose larger-than-life personality, legendary Frytanic fish fryer, and passion for serving others have made him one of the event’s most recognizable figures.

From there, we sit down with Stan “Pitmaster Cheez” Battle @pitmastercheez for an honest conversation about entrepreneurship, barbecue culture, competition, and what it really takes to build a career around live fire.

Hosted by Art Fennell @OriginalChannel06 the 10th Anniversary Country Style Cookoff serves as the backdrop for a weekend filled with smoke, fellowship, and unforgettable stories.

This isn’t just another barbecue competition.

These are the stories behind the smoke.

🔥 Subscribe for the next chapter of Stories From the Smoke as we continue exploring the people, traditions, and culture that make barbecue more than just food.

Special Thanks:

Aerial footage courtesy of Stanley Parker | True North Aerial Imaging for capturing stunning aerial perspectives of the 2026 Country Style Cook Off.

Follow True North Aerial Imaging:

https://www.youtube.com/@UCyTWwBglbPrc8my-oICiVTA

#CountryStyleCookoff #StoriesFromTheSmoke #BlackSmokeBBQ #PitmasterCheez #CJsBBQ #Barbecue #LiveFire #BBQCulture #SouthernBBQ

Chapters

00:00 Introduction to the Black Smoke Barbecue Podcast and the event

02:22 Growth of the event and competition highlights

04:18 Live from the event with CJ's BBQ and More

05:22 Interview with Pitmaster Cheez and his journey

06:14 The evolution of barbecue and its gentrification

10:53 Why everyone should experience Country Style BBQ

11:55 Reflections on the Juneteenth fish fry

12:40 The significance of barbecue as a cultural holiday

13:24 Pitmaster Cheez on his brand and social media

14:06 Closing remarks and encouragement to follow the podcast

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

🔥 STORIES FROM THE SMOKE | Chapter One: Daryl "Sweetie" Walker

There's something special happening in barbecue—and it's bigger than what's happening on the grill.

Welcome to Stories From the Smoke, a new documentary series from The Black Smoke Barbecue Podcast that goes beyond the food to tell the stories of the people preserving, shaping, and advancing Black barbecue culture.

For our first chapter, Charlie and Tee traveled to Blenheim, South Carolina, for the Country Style Cookoff 2026, hosted by Art Fennell of@OriginalChannel06 While many came to capture the sights, sounds, and incredible food, we set out to capture something different—the conversations.

In this episode, we sit down with World Champion Pitmaster Daryl "Sweetie" Walker of Sweetie's BBQ @darylwalkersweetiesbarbq1707 an honest discussion about competition barbecue, faith, perseverance, mentorship, and what it means to represent Black pitmasters on some of the biggest stages in barbecue.

From his early memories around the family grill to competing across the country, Daryl shares the experiences, challenges, and mindset that have made him one of the most respected names in the sport today.

This is more than an interview.

This is the first chapter in a documentary series exploring the stories, traditions, and legacy of Black barbecue.

In this episode:

🔥 Daryl's journey from backyard barbecue to World Champion

🔥 Competition BBQ and the pursuit of excellence

🔥 Faith, perseverance, and overcoming adversity

🔥 Mentoring the next generation of pitmasters

🔥 Why the Country Style Cookoff has become a celebration of community and culture

Stories From the Smoke

A documentary series exploring the stories, traditions, and legacy of Black barbecue.

New chapters coming throughout the summer.

🎙️ The Black Smoke Barbecue Podcast

Hosted by Charlie and Tee

#CountryStyleCookoff #BlackSmokeBBQ #DarylWalker #SweetiesBBQ #CompetitionBBQ #Barbecue #Pitmaster #BBQCulture #BlackBarbecue #BBQPodcast #StoriesFromTheSmoke #bbq

00:00 Cinematic Opening

01:10 Meet World Champion Daryl Walker

03:20 Why Country Style Cookoff Is Different

06:05 Competition BBQ & Helping Others Win

08:40 Facing Challenges With Faith

13:30 Carrying the Torch for Black Pitmasters

17:10 Advice for the Next Generation

19:20 What's Next for Sweetie's BBQ

20:15 Final Thoughts

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

🔥 Episode 99 – Tony McNeill Jr. (T Nasty's BBQ)

What separates a backyard cook from someone who truly understands barbecue?

In this episode of The Black Smoke Barbecue Podcast, Brandon, T-Dubb, Alton, Charlie, and special guest Tony McNeill Jr. of @tnasty7711 BBQ dive into the details that most people never think about when it comes to barbecue.

From airflow and pit design to fire management, custom smoker builds, reverse flow cookers, Texas barbecue influences, and the skills required to master live-fire cooking, Tony shares decades of hard-earned knowledge and experience.

The conversation explores why understanding your pit matters, how fire behaves inside different smokers, what makes certain cookers perform better than others, and why mastering the fundamentals is still the foundation of great barbecue.

Topics include:

🔥 Fire management and live-fire cooking

🔥 Building custom offset smokers

🔥 Reverse flow smoker pros and cons

🔥 Airflow, heat movement, and pit design

🔥 Texas barbecue influences

🔥 Country Style Cookoff culture

🔥 What it means to be a pitmaster

🔥 Learning through experience and repetition

🔥 Supporting the barbecue community

Whether you're cooking on an offset, kettle, drum, gravity-fed cooker, or pellet grill, this episode is packed with barbecue knowledge that can help improve your craft.

👇 Join the conversation:

What's the most important barbecue skill you've learned?

🎙️ Subscribe to The Black Smoke Barbecue Podcast

📺 Watch our full episode playlist:

https://www.youtube.com/playlist?list=PL-o5Ge4Yk6JPytAP5Tx-wnChlU4rcZ6-l

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

What does it really mean to be a Pitmaster?

In this episode of The Black Smoke Barbecue Podcast, Darren Carter of @CartersBBQ216 the crew to tackle one of the most debated topics in barbecue today: the overuse of the title "Pitmaster."

With social media making barbecue more popular than ever, many backyard cooks, influencers, and content creators are quick to claim the title. But Darren argues that mastering fire, understanding the craft, respecting the history, and putting in years of work are what truly separate a barbecue cook from a Pitmaster.

The conversation dives into:

🔥 Fire management and live-fire cooking

🔥 Pellet grills vs traditional barbecue methods

🔥 Social media influence in barbecue

🔥 Why experience matters

🔥 The difference between convenience and craftsmanship

🔥 Respecting barbecue's history and traditions

🔥 Why everybody isn't a Pitmaster

Whether you cook on an offset, kettle, drum, gravity-fed cooker, pellet grill, or open fire, this episode will definitely make you think.

👇🏾 Join the conversation in the comments:

What do YOU think makes someone a Pitmaster?

0:00 Intro & B-Roll

1:30 Welcome Back Darren Carter

2:35 Why Everybody Calls Themselves a Pitmaster

3:23 Darren's Definition of a True Pitmaster

5:16 Fire, Meat & Barbecue Fundamentals

7:33 "We Are Not The Same" – The Traeger Story

8:02 Social Media, Influencers & BBQ Credentials

10:13 Why Darren Calls Himself a Barbecue Cook

11:25 Everybody Wants To Be a Chef Too

12:33 Pellet Grills and the Pitmaster Debate

14:54 Respecting the Craft

16:06 What Actually Makes Someone a Pitmaster?

18:19 Fire Management 101

20:12 Learning The Basics Before Technology

21:04 Meeting People Where They Are

23:51 BBQ Gadgets, Meat Probes & Convenience

25:13 Everybody Wants The Title, Not The Work

26:17 Instant Gratification Culture

27:11 Social Currency & BBQ Fame

29:29 Why Credentials Matter

31:44 Final Thoughts

33:35 Dry Brining, Boiled Ribs & Outro

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

🔥 From Mississippi roots to California smoke, this episode is packed with barbecue knowledge, hustle, and heart.

On this episode of the The Black Smoke Barbecue Podcast, we sit down with Kris Austin of A&M BBQ and @SmokingWithAustin to talk about his journey from backyard cooking and football to becoming one of California wine country’s most respected pitmasters.

Kris breaks down:

🔥 Building A&M BBQ from the ground up

🔥 Learning barbecue through YouTube and trial & error

🔥 Sausage making and the Bill Dumas influence

🔥 Texas-style brisket trimming techniques

🔥 Running a BBQ business with limited space and maximum passion

🔥 Wine country barbecue culture in Sonoma County

🔥 Why turkey might actually be his sleeper hit

🔥 The realities of pricing barbecue and protecting quality

This episode is full of gems for backyard cooks, aspiring pitmasters, food entrepreneurs, and anyone who loves authentic barbecue culture.

Make sure you LIKE, COMMENT, and SUBSCRIBE for more episodes featuring the people shaping barbecue culture across the country.

Follow Kris Austin & A&M BBQ:

📸 Instagram: @ambbqllc

📺 YouTube: @SmokingWithAustin

🎧 Listen to the podcast everywhere:

Spotify | Apple Podcasts | YouTube | Patreon

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

#BBQPodcast #TexasBBQ #CaliforniaBBQ #Brisket #OffsetSmoker #Pitmaster #Barbecue #LiveFireCooking #SmokingWithAustin #AandMBBQ #BlackSmokeBBQ #BBQCulture #FoodPodcast #BBQLife #SonomaCounty #food #foodie

Barbecue is supposed to bring people together.

In this episode of The Black Smoke Barbecue Podcast, we discuss the recent controversy surrounding a competition BBQ incident that led to a permanent IBCA ban after allegations of racist language, threats, and unsportsmanlike conduct surfaced publicly.

Joining us is competition pitmaster Steve Strong of Big Wally’s BBQ as we talk about:

🔥 Racism and bigotry in barbecue

🔥 The culture of competition BBQ

🔥 How sanctioning bodies should respond

🔥 Why accountability matters

🔥 Daryl Walker’s reputation in the BBQ community

🔥 Letting the food speak for itself

This isn’t drama for clicks.

This is a real conversation about respect, inclusion, and protecting the culture of barbecue for everyone.

🎙️ Featuring:

Brandon (@BKCCooks )

T-Dubb BBQ (@TDubb-BBQ )

Steve Strong (@BigWallysBarbecue )

👇 What are your thoughts?

Do organizations like IBCA need to take stronger stances moving forward?

#BlackSmokeBarbecuePodcast #BBQPodcast #CompetitionBBQ #BarbecueCulture #IBCA #BBQCommunity #TexasBBQ #Pitmaster #BarbecueLife #LiveFireCooking #BBQLife #BlackBBQ #SmokingMeat #BBQTalk #FoodCulture

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

FIRE. SMOKE. COMMUNITY. 🔥

Episode 7 of our Open Fire MeatUp series brings together two legends of barbecue content creation — Malcolm Reed of @howtobbqright and Heath Riles of @HeathRilesBBQ — live from Hondo, Texas at the unforgettable Open Fire MeatUp hosted by Al Frugoni.

In this final episode of the series, we sit down with two of the most respected voices in barbecue to talk about:

🔥 Why Open Fire MeatUp may be the best barbecue event in the world

🔥 The future of live-fire cooking and barbecue culture

🔥 Content creation, podcasts, and building brands in barbecue

🔥 The importance of community and sharing knowledge

🔥 Favorite bites from the event including porchetta, smoked moose, ribs, tacos, and more

🔥 What barbecue means beyond the food

Malcolm Reed reflects on the journey from filming in the “yellow kitchen days” to building one of the most influential barbecue platforms on YouTube, while Heath Riles talks about growing a global barbecue brand from a small town into stores and kitchens around the world.

This episode is the perfect finale to the Open Fire MeatUp series because it connects every style of barbecue — competition, backyard, live-fire, traditional, and content-driven cooking — all around one thing: cooking over fire.

A huge thank you to everyone who helped make this series possible.

Special thanks to:

🔥 Exhibit Supply

🔥 Harder Charcoal

🔥 Open Fire MeatUp

🔥 Every pitmaster, creator, and fire cook who shared their story with us

🎥 Subscribe to the Black Smoke Barbecue Podcast for more interviews, barbecue culture, live-fire cooking, and behind-the-scenes stories from around the world of BBQ.

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

Episode 6 of the Open Fire MeatUp series is bigger than BBQ.

We sat down with Thyron Mathews of @ThyronMathewsBBQ in Hondo, Texas—and what started as a conversation about food turned into something much deeper.

From humble beginnings—traveling to Florida to Iowa—to building a BBQ brand, landing on national TV shows like BBQ Brawl, and betting his life savings on his sauce and rub line… Thyron’s story is built on faith, resilience, and sacrifice.

But what really stood out?

👉 The role of family

👉 The support of his wife—his “secret weapon”

👉 His relationship with his son Dallas

👉 And the reality of what it really takes to chase this dream

Meanwhile, at the MeatUp, Thyron brought traditional BBQ to a space filled with open-fire and global cooking styles—proving that no matter how you cook…

The heart of BBQ is the same.

🔥 In this episode:

Smokehouse burgers with chimichurri aioli

Perloo rice and Southern flavors

Behind-the-scenes of BBQ competitions & TV

The truth about starting a BBQ business

Why there is no Plan B

This isn’t just about food.

This is about purpose.

🔥 Subscribe for more from the Open Fire MeatUp series

🎧 Listen to The Black Smoke Barbecue Podcast everywhere

📲 Follow for BBQ stories, recipes, and behind-the-scenes

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥

The debate isn’t over… it just got louder.

After the reaction to our last episode, we HAD to revisit the 3-2-1 ribs method—and this time we brought in Daryl Smith of Bad Beast Barbecue to help break it all down.

From backyard cooks to seasoned pitmasters, everybody has an opinion… but here’s the real question:

👉 Is 3-2-1 actually the best way to cook ribs… or just the most popular?

👉 And at what point do ribs stop being BBQ?

We dive into:

🔥 The truth about 3-2-1 ribs

🔥 Why cook time depends on your smoker, fuel, and experience

🔥 The difference between BBQ ribs vs “BBQ-flavored” ribs

🔥 Parboiling, oven-finishing, and restaurant shortcuts

🔥 Why people get so emotional about their method (hint: it’s deeper than food)

Bottom line:

There’s more than one way to cook ribs… but not every way is barbecue.

Chapters

00:00 Introduction to the 321 Ribs Controversy

03:14 Diverse Cooking Techniques and Preferences

05:53 Addressing Viewer Reactions and Comments

09:05 The Nature of Barbecue: Definitions and Techniques

12:00 Parboiling Ribs: A Culinary Debate

15:00 Culinary Standards and Personal Preferences

17:02 Nostalgia and Convenience in Cooking

18:02 Rib Cooking Techniques and Controversies

18:57 The Restaurant Barbecue Experience

21:59 Expectations vs. Reality in Dining

24:56 Defining Barbecue: Tradition vs. Innovation

27:59 Culinary Memories and Personal Connections

💬 Join the conversation:

Drop a comment and let us know—

Are you team 3-2-1, hot & fast, or something else?

Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.

👉 Use code BLACKSMOKE at checkout for a discount on your order!

🌐 https://www.hardercharcoal.com

Exhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.

🌐 https://www.exhibitsupply.com

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue

📲 Connect With Us

Instagram | https://www.instagram.com/blacksmokebarbecue/

TikTok | https://www.tiktok.com/@blacksmokebarbecue

Facebook | https://www.facebook.com/blacksmokebarbecue