This Week In Barbecue

Don’t Badmouth the Smoke: UK BBQ Hate, Restaurant Closures, and Beef Concerns

The episode starts with National Eat Outside Day, a follow-up to the pineapple-on-banana-split debate, and a thank-you to listeners for helping the podcast cross 5,000 fo

America’s Beef Problem Is Getting Real

Drought, high costs, herd reductions, plant closures, and questions over meat grades could shape the next era of barbecue. In this episode, we explore the evolving lands

Burnt Bean Is #1, Here's Why

In this episode, we explore the latest trends in thrifting, the impact of shrinkflation, innovative and questionable DIY cooking methods, and recent regulatory changes af

Don’t Wait Until a BBQ Spot Closes to Support It - 143

In this episode, Rasheed and James discuss the challenges facing the barbecue industry, including restaurant closures, rising costs, and innovative dining concepts like n

Bark Barbecue Has No Notes

This week on This Week in Barbecue, Rasheed Philips and James Welch are back with barbecue news, hot takes, and listener questions that cover everything from streaming de

How World Cup Traffic, Food Network, and Rising Costs Are Reshaping Barbecue |This Week In Barbecue

This week on This Week in Barbecue, Rasheed Philips and James Welch are back with hot news, hotter takes, and a full plate of barbecue business, food safety, and culture.

Welcome to the Sazón Era | Naked Barbecue EP-140

In this episode of This Week in Barbecue, Rasheed Philips and James Welch cover a wild mix of barbecue news, culture, business, and food-world questions. The show starts

$2 Million in a Week at Terry Black’s | Stop Buying Quick-Light Charcoal

Join us as we celebrate National Social Media Day and explore its impact on the barbecue community, from building connections to market opportunities. We also dive into c

Food Network’s New BBQ Play | Ep 138

This week’s episode looks at barbecue in motion: Ribby’s temporarily closing in Fort Worth, Broad Street Barbecue making a smart early move during World Cup traffic in At

The $225 Brisket Is Still Too Cheap

A clean Five Guys bag might be one of the clearest signs of where the food economy is headed. In this week’s conversation, we get into spoiled meat, grocery packages comi

The Future of Barbecue: Trends, Challenges, and Opportunities

We started this episode arguing about bathroom etiquette and ended up exactly where we needed to be: who gets credit in food culture, how private equity “steps on” the pr

What Is Open Fire Cooking? Al Frugoni Explains the Ritual Behind the Flame

Al Frugoni is bringing the Open Fire Meetup and the Open Fire World Championship to Memphis in May, and it’s bigger than most people realize. This episode breaks down how

Inside Look at the New OpenFire World Championship | This Week In Barbecue

This episode features Tiffani Perry discussing the upcoming Memphis in May barbecue event, highlighting new competitions, activities, and tips for attendees. It offers a

BBQ University in China: What It Says About the Global Future of Barbecue

In this episode of This Week in Barbecue, Rasheed Philips and the crew break down the week in barbecue culture, food media, and the business side of what we all eat. We s

132 - A House Fire That Turned Into a Business Pivot: Hill City Chop House

Hill City Chop House earned real recognition in Texas barbecue, but Dustin Martin made a decision most people fear: he closed the brick-and-mortar and went back to the tr

131 - When the Food Doesn’t Match the Hype

This week’s episode runs through everything from National Tater Day facts to real restaurant industry news, including Sysco acquiring Restaurant Depot and why that should

130 - How to Celebrate Barbecue Culture: Insights from the Syndicate Smoke Down Festival

Join us as Andy Eldridge from the Fort Worth Stock Show Syndicate discusses the upcoming Syndicate Smoke Down 2026, a celebration of barbecue, music, and Texas heritage t

129 - The Economics of BBQ + Kitchen Culture: Fair Pay, Real Costs, and What’s Next

In this episode, we break down the economics of eating out: hidden costs, real margins, shrinkflation, and why rising prices are forcing restaurants to rethink “value.” F

Meat Dave on Barbecue, Comedy, and Why Community Matters More Than Clout

In this episode of This Week in Barbecue, Rasheed Philips sits down with Meat Dave for a wide-ranging conversation about barbecue, stand-up comedy, health, community, and

Texas didn’t just build a style, they built a brand, and the rest of the country is paying for it.

Barbecue is bigger than smoke and meat. In this recorded segment, Rasheed and the crew dig into the business side of barbecue: restaurant rebrands, who gets to keep accol