The Bite Meat Podcast

Prepping, brining and smoking the best Thanksgiving turkey, from a World Champion pitmaster

Danielle "Diva Q" Bennett goes in deep on making sure your turkey is an all-time crowd-pleaser. And what backyard pitmasters can learn about expanding their cooking horiz

•From afterthought to destination: How the Houston BBQ scene has drastically changed.

+ Michael Fulmer from the Houston Barbecue Festival joins: + Factors and influences that have changed the entire landscape. + Emerging styles, pitmasters and current tr

Ever wonder how those BBQ restaurants really do it? Find out here.

* Arash Kharat takes us from the 4 a.m. starts to the sourcing of meats, techniques, challenges and science behind feeding so many hungry guests at one of the bigger barb

Spearfishing champion, free diver, conservationist and chef Kimi Werner on living free and the ocean's grocery store

* Her influence and impact goes well beyond social media. And we can all learn and expand our cooking horizons from it. * How sustainability, and the blending of culture

Never too old: A 93-year-old entrepreneur opened J-Bar-M to fulfilll a dream. Four years later, he -- and it -- are thriving

* One of the most innovative barbecue restaurants in Texas has been redefining the game, thanks to a former attorney turned BBQ joint owner. * When John Toomey found the

Gumbo, etoufee, pork chops, frog legs and gator -- the Cajun way

* Master pitmaster Keith Guidry with insight on Cajun-influence on pits and grills. * Detailed techniques on everything. * And don't forget the sides!

Texas A&M's Camp Brisket: A phenomenon among world-class pitmasters and backyard cooks alike. The "Three Brisketeers" explain.

* Texas A&M professor Ray Riley and Dean of Agrilife Dr. Jeff Savell explain how pitmasters of every level, from around the world, have come to swear by this Department o

Southern Living's Top 50 BBQ Joints in the South just dropped. And author Robert Moss joins us.

* What went into paring the list down to just 50. * Some "upsets" and familiar places on the list. * How healthy is the BBQ industry today? * The South's hot spots and

Tailgate season, live fire, charcoal and de-stigmatizing some BBQ fallacies

Two of the all-time greats -- Jess Pryles and "Hey, Grill, Hey's" Susie Bulloch dig in on live fire techniques, becoming world-class pitmasters from scratch, recipes and

Do you really need barbecue sauce? An age-old question, answered.

* World Champion pitmasters Bill Purvis and Erin Feges join to dig in on array of taste-enhancing techniques. * What, when and how to sauce. * What about the beef tallo

Why a Le Cordon Bleu chef turned to barbecue and lessons for all of us:

Chef David Welch worked at some of the finest restaurants in France and built a legion of fans in Kingwood. Why now barbecue? How the soul of the barbecue culture helps e

"Simple things done perfectly right win every time" -- world-renowned pitmaster/chef Eric Gephart

* From shoveling charcoals on the Appalachian Trail to the top of the culinary world, Chef Gephart shares his story and innovative techniques that could change how you do

Arturo Ramon couldn’t help with Hill Country flood rescue. So he cooked. 17,000 meals. And incredible, inspiring story.

* Deeply affected by the devastation of the July 4 floods, Ramon decided to hitch up his barbecue smoker and head to the rescue site. * Sleeping in his truck, working 16

From cooking kolaches in a trailer kitchen to roadside phenomenon: The Prasek's story inspires

* How Mike and Betty Jo Prasek created an institution * Keys to standing out in an ever-growing roadside superstore market * The head-spinning process keeping kolaches,

An industry in transition? BBQ insider Wes Wright on the latest trends and challenges in the industry

* How a changing market landscape is affecting prices, production and consumers * Are pizza ovens, micro-pits and griddles here to stay? * Big-box stores going all-in

James Beard Award-winning chef Chris Shepherd on this year's winners and an evolving food scene

* What recent James Beard and Michelin accolades mean for Texas and Houston restauranteurs and the food scene * Common threads Eat Like A Local restaurants share * Cook

Netflix and Food Network star Sloan Rinaldi on the global obsession with Texas barbecue

* How the fascination with Texas brisket is taking over the world * Sloan's next project will be eye-opening and must-see for all BBQ fans * Unapologetically herself, S

If you're serious about getting into the BBQ industry: What do to, how to start and more.

* Competitive pitmaster and longtime barbecue expert Tyler Gurney has done just about everything in the industry. He'll share stories, tips, do's and don't's and insight

Five world-renowned Pitmasters, five different ways to do chicken. What's best for you?

You'll hear techniques, approaches and wood choices from: * Michael Sambrooks of The Pitroom * Ronnie Killen of Killen's * Aaron Franklin of Franklin Barbecue * Sloan

Fusing Tex-Mex and barbecue ...

* From smoked pork butt menudo, to barbacoa with Carolina Gold BBQ sauce and "Pica Fritz," melding cultures opens up an entirely new flavor profile. * Fredericksburg sta