by Rasheed Philips
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.
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1/23/2022
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March 26, 2025
<p>We’re back in the pit, and this week’s episode is smokin’ with stories, hot takes, and a whole lotta flavor!</p><p>Rasheed’s celebrating Pops’ 60th (Happy Birthday, OG!), and shouting out BBQ legends and rising stars—from Big Bob Gibson turning 100 to Cornerstone BBQ dropping breakfast bombs. Plus, what’s going on with M&M BBQ? Securing patents like it's 1999—because if you don’t protect your rig, someone else will fire it up!</p><p>Meanwhile, James is back from his Charleston food tour (mystery dates, shrimp & grits, and pants-optional weekends), and he’s had enough of bad takeout. Where’s the love? Where’s the care? Where’s...the ribs?! We’re talking delivery disasters, wilted lettuce, and how pride in your craft is going up in smoke.</p><p>Also in this episode:</p><ul><li><p><strong>SmokeSlam</strong> announcements</p></li><li><p><strong>BBQ grifts</strong>: Which products are worth your money—and which ones should go straight in the trash</p></li><li><p>Why you should be making <strong>brisket waffles</strong> for International Waffle Day (yep, that’s a thing)</p></li><li><p>Rent-a-chicken follow-up and the wildest egg-smuggling fine we’ve ever heard</p></li></ul><p>But most importantly—we're getting real about <strong>why pride still matters</strong>. Whether you’re behind a smoker, on the line, or leading a crew: your name’s on the plate. So treat it like it counts.</p><p><strong>Tune in, tap in, and let’s talk about how we bring that fire back—one dish at a time.</strong></p>
March 7, 2025
<p>Barbecue isn’t just about what you put on the smoker—it’s about respecting the whole process from fire to fork. This week, we’re diving deep into the BBQ waste problem because too many folks are out here treating brisket trimmings like expired milk.</p><p><strong>Here’s what’s on the pit this episode:</strong></p><ul><li><strong>Pitmasters Making Moves</strong> – Shoutout to Pitmaster Papi on his feature in The Herald and Rashad Jones for inspiring the next generation of culinary students.</li><li><strong>BBQ News Round-Up</strong> – From Weber’s grilling class at the National Hardware Show to Trader Joe’s stepping up their meat aisle game, we’ve got the latest BBQ buzz.</li><li><strong>The Boston Butt Mystery</strong> – Ever wonder why it’s called a Boston Butt? We’ve got the history and maybe a new dish idea—Boston Buttcheeks.</li><li><strong>BBQ Waste is a Crime</strong> – Calling out the trim-happy butchers who treat fat like the enemy and tossing leftovers like they’re yesterday’s news. It’s time to repurpose, remix, and respect every bite.</li></ul><p><strong>Practical Tips to Save Every Scrap:</strong></p><ul><li><strong>Brisket trimmings</strong> can be turned into homemade beef tallow to baste meats, fry eggs, and butter toast.</li><li><strong>No sausage grinder?</strong> No excuses—food processors and ziplock bags can get the job done.</li><li><strong>Burgers need love too</strong>—mix in some trimmings for extra flavor.</li><li><strong>Leftover ribs?</strong> BBQ ramen, grilled cheese, tacos—the possibilities are endless.</li><li><strong>Bones</strong> make a perfect stock for stews and sauces, so stop throwing away liquid gold.</li></ul><p><strong>The Challenge:</strong> We want to see how you repurpose BBQ scraps. Tag us <strong>@ThisWeekInBarbecue</strong> with your most creative leftover hacks. The best one gets a shout-out from the two chocolate towers of BBQ wisdom.</p><p>If you love BBQ, respect the process. If you throw away brisket fat… just know, we listen and we judge.</p><p><strong>Hit play now, and let’s get into it</strong></p>
February 26, 2025
<p>This week on This Week in Barbecue, Bryan is back, and he’s here to give us the inside scoop on what it truly takes to run a Top 3-rated BBQ joint in the USA. Spoiler alert: it’s not all smoky skies and slow-cooked perfection.</p><p>We dive into the real, day-to-day grind of running a successful BBQ business:</p><ul> <li>The mission of “Barbecue with a Purpose” and why it’s about more than just great food</li> <li>A breakdown of costs that go into running the business, from premium meats to overhead</li> <li>How constant pivots and daily adjustments keep the fires burning strong</li></ul><p>We’re also sharing some key tips and shoutouts from the BBQ world:</p><ul> <li>The secret to crafting the perfect sausage flavor profile, starting with the cheese and working backward</li> <li>A special thank you to Creekstone for providing consistent, high-quality beef</li> <li>Shoutout to Primitive Pits for their rig at the Pig and Oyster Roast event</li></ul><p>If you’ve ever wondered what it’s really like behind the scenes of a top BBQ joint—or if you’re looking to level up your own pit game—this is the episode you need. Tune in now and get the inside scoop on what it takes to turn passion into pitmaster-level perfection.</p><p><br></p>
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