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BBQ Nation

JT and LeeAnn Whippen

BBQ Nation is more than just smoking a brisket. BBQ Nation is a fun and interesting hour with
guests ranging from World Champion BBQ Pitmasters to renowned Chefs from all walks of the
culinary world. Hosted by Jeff Tracy, TV and Radio celebrity, (The cowboy Cook) along with
BBQ Hall of Famer and TV personality Lee Ann Whippen. Jeff and Lee Ann bring their vast
knowledge of the food and BBQ world to the forefront.
Both Jeff and Lee Ann have years of experience in catering, restaurants and competition, as
well as hundreds of appearances on TV between them. Lee Ann beat Bobby Flay on The Food
Network’s “Throw Down” along with appearing on a number of shows on the network.
Add a large helping of personality and you have the recipe for a fun, interesting and informative show.
BBQ Nation is a permanent selection on the radio and podcast list for thousands of listeners.
Guests range from TV icons like Graham Kerr “The Galloping Gourmet” and Emmy winning
writer and producer John Markus to BBQ business icons like Carey Bringle from Peg Leg
Porker and Megan Day from Burnt Finger BBQ.
Meathead Goldwyn, creator of AmazingRibs.com is a frequent guest on BBQ Nation. Meathead brings science along with superb techniques and flavor of thoughts to the show.
BBQ Nation is produced to cover everything from time, temperature to personality, ideas, and
award-winning styles.
Step up your BBQ, Grilling and overall cooking game with BBQ Nation.

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Avg 32 min
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Yesterday · 42 min
John Hollner - Hot Sauce Sensei - Encore
The central theme of this podcast episode is an in-depth exploration of the intricate relationships between hot sauces, salsas, and barbecue sauces, as articulated by our esteemed guest, John Hallner, the Hot Sauce Sensei. In our discussion, we delve into the culinary elements that define these condiments, emphasizing how their foundational ingredients such as peppers, vinegar, and sweetness contribute to their unique flavor profiles. Hallner elucidates the distinctions and commonalities among these sauces, drawing attention to how regional variations influence their composition and culinary applications. Furthermore, we examine the burgeoning trend of hot honey and its rising popularity in contemporary cuisine, alongside the complexities of balancing heat and flavor in homemade sauces. This episode promises to enrich our listeners' understanding of flavor dynamics, ultimately guiding them toward crafting their own signature sauces. Links referenced in this episode: paintedhillsnaturalbeef.com barbecuenationjt.com oregon dungeness crab oregondungeness.org heritagesteel hammerstahl.us Companies mentioned in this episode: Painterdale's Natural Beef Yellowbird Gator Hammock Swamp Dragon Instacart Tabasco Sweet Baby Rays Heritage Steel Weston Kia Hammerstahl Spicy Shark Underwood Ranches This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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Tuesday · 20 min
Tory Campbell - Felton and Mary's Artisan Food - Afterhours Encore
The central theme of this episode revolves around the profound culinary artistry inherent in barbecue, as discussed by our esteemed guest, Tori Campbell, from Felton and Mary's Artisan Foods. Our conversation delves into the intricate processes and personal stories that shape one's barbecue journey, highlighting the significance of familial influences and the communal aspects of this cherished cooking method. Tori articulates the transformative potential of barbecuing, revealing how it elevates even the most unassuming cuts of meat into gastronomic delights through the application of low and slow cooking techniques. Moreover, we explore the emotional connections tied to barbecue, emphasizing its role as a medium for social interaction and shared experiences among friends and family. As we traverse various anecdotes and culinary philosophies, the episode serves as both an homage to the art of barbecue and a celebration of the bonds it fosters within our communities. Links referenced in this episode: Belton&Mary.com Companies mentioned in this episode: Painted Hills Natural Beef Felton and Mary's Artisan Foods This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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August 22 · 42 min
Tory Campbell - Felton and Mary's Artisan Food - Encore
The central theme of today's discourse revolves around the rich tapestry of barbecue culture as embodied by our esteemed guest, Tory Campbell, of Felton and Mary’s Artisan Foods. Tory elaborates on the profound legacy of his grandparents, who established a revered barbecue restaurant in Portland, and how their traditions continue to influence his culinary endeavors. We delve into the intricate interplay between heritage and innovation, as Tory recounts his journey from the familial roots of barbecue to the modern-day challenges of running a food business. Furthermore, he shares invaluable insights into the art of marketing and the significance of storytelling in cultivating a loyal customer base. Join us as we explore the depths of barbecue craftsmanship and the personal narratives that enrich this beloved culinary art form. Links referenced in this episode: paintedhillbeef.com oregondungeness.org paintedhillsbeef.com pigpowder.com heritagesteel.us feltonandmary.com Companies mentioned in this episode: Painted Hills Natural Beef Felton and Mary's Artisan Foods Campbell's Casey's Barbecue Burgerville Oregon State University Weston Kia Heritage Steel Oregon Dungeness Crab Pig Powder This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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August 18 · 25 min
Clint Cantwell - AmazingRibs.com’s President - Afterhours Encore
In this episode of Barbecue Nation, we delve into the multifaceted world of barbecue, exploring the complexities and challenges that practitioners face in both competitive and casual settings. One of the salient points discussed is the notion that while many aspire to carve out a niche in the barbecue industry, the reality is that achieving financial stability through barbecue alone remains a formidable challenge. We reflect on the evolution of competitive barbecue and the influence of social media, noting that the proliferation of similar recipes and techniques often stifles creativity among cooks. Additionally, the conversation touches upon the personal journeys of our guests, including their experiences in the barbecue community and their aspirations for the future. As we navigate these discussions, we emphasize the importance of passion and perseverance in the pursuit of culinary excellence. Links referenced in this episode: pigpowder.com paintedhillsnaturalbeef.com Companies mentioned in this episode: Painted Hills Natural Beef pig powder Malcolm Reed AmazingRibs.com Myron Tuffy Meathead This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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August 15 · 42 min
Clint Cantwell - AmazingRibs.com’s President - Encore
The salient point of this podcast episode is the introduction of Clint Cantwell as the newly appointed president of AmazingRibs.com, a position that he has embraced with enthusiasm and ambition. During our discussion, we delve into Clint's extensive background in barbecue, exploring his evolution from a backyard griller to a pivotal figure in the barbecue community. We also examine the influence of social media on contemporary barbecue culture, highlighting the challenges faced by seasoned pitmasters in an era where digital content can sometimes overshadow years of experience and dedication. Furthermore, Clint shares his thoughts on the significance of creativity in cooking, illustrating how he integrates diverse culinary influences into his barbecue repertoire. Ultimately, this episode encapsulates the passion and camaraderie inherent in the barbecue community, as well as Clint's vision for the future of AmazingRibs.com. Links referenced in this episode: oregon dungeness.org painted hills natural beef.com amazingribs.com naturalbeef.com pigpowder.com heritagesteel.us Companies mentioned in this episode: Painted Hills Natural Beef AmazingRibs.com Kingsford Meathead Heritage Steel Weston Kia Oregon Dungeness Crab Pig Powder This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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August 11 · 16 min
Michael Symon - Chef and restaurateur - Afterhours Encore
This episode of Barbecue Nation After Hours features a compelling dialogue with esteemed chef Michael Simon, who shares his culinary insights and personal anecdotes. A salient point of discussion revolves around the significance of barbecue techniques and preferences, particularly the debate surrounding the use of sweet sauces versus vinegar-based options. Throughout the episode, Simon reveals his culinary inspirations and aspirations, while also reflecting on the nuances of barbecue culture, including his admiration for legendary figures in the field. Our conversation delves into the challenges of balancing a culinary career with personal life, illustrating the dedication required to excel in this demanding profession. Join us as we explore these rich topics and gain a deeper understanding of the barbecue landscape through Simon's experiences and perspectives. Links referenced in this episode: paintedhillsnaturalbeef.com foodnetwork.com barbecueusa.com meathead.com Companies mentioned in this episode: Painted Hills Natural Beef Food Network LA Barbecue John Lewis Billy Durney Mark Vetri Summer Jannetti Corey Barrett Meathead This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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August 8 · 42 min
Michael Symon - Chef and restaurateur - Encore
The salient point of today's discourse revolves around the intersection of culinary artistry and community bonding, as exemplified by our esteemed guest, Chef Michael Simon, renowned for his television presence and culinary ventures. We delve into the nuances of barbecuing, elucidating the significance of live fire cooking, which has been a cornerstone of Simon’s career. He shares insights from his latest project, "Barbecue USA," highlighting the vibrant barbecue culture that fosters camaraderie among competitors, dispelling the notion of rivalry in favor of community spirit. Additionally, Simon reflects on his formative years, revealing how familial ties to food shaped his culinary path and passion. Join us as we explore the intricate relationship between cooking, culture, and connection, all while savoring the rich flavors of barbecue. Links referenced in this episode: paintedhillsnaturalbeef.com gunterwilhelm.com barbecuenationjt.com oregondungeness.org heritagesteel.us Companies mentioned in this episode: Painted Hills Natural Beef Food Network Iron Chef America Cooked Like an Iron Chef The Chew Barbecue USA Weston Kia Heritage Steel Gunter Wilhelm Creekstone This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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August 4 · 13 min
Megan Day, Burnt Finger BBQ - Encore Afterhours
The salient point of this episode revolves around the exploration of personal connections to barbecue and culinary influences, as exemplified by Megan Day of Burnt Finger BBQ. During our conversation, we delve into the significance of historical figures in shaping culinary aspirations, with a particular focus on Megan's admiration for Amelia Earhart and her bold spirit. Moreover, we engage in a discourse regarding the dynamics of competition barbecue, highlighting the necessity for impartiality in judging practices. As the dialogue unfolds, we further discuss personal anecdotes, including the challenges of mastering specific barbecue techniques and the bittersweet reflections on leaving one’s hometown. This episode encapsulates the intersection of food, personal growth, and the enduring impact of historical figures on contemporary culinary endeavors. Links referenced in this episode: BurntFingerBBQ BurntFingerMegan Companies mentioned in this episode: Painted Hills Natural Beef Malcolm Reed Bronson's Burnt Finger BBQ This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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August 1 · 42 min
Megan Day, Burnt Finger BBQ - Encore
This podcast episode features an engaging discussion with Megan Day from Burnt Fingers Barbecue, who shares her journey in the competitive barbecue scene. One of the salient points highlighted is the evolution of flavor profiles and the increasing importance of high-quality meats in securing success at barbecue competitions. Megan recounts the story behind the name "Burnt Fingers" and emphasizes the communal spirit that underpins the barbecue culture. Additionally, she imparts valuable insights for aspiring competitors, notably the significance of understanding judging criteria in barbecue contests. Join us as we explore the intricacies of barbecue competition, the passion behind the craft, and the delightful culinary innovations that emerge from this vibrant community. Links referenced in this episode: oregonDungeness.org heritageSteel.us burntFingerBBQ.com pigpowder.com Companies mentioned in this episode: Painterd Natural Beef Oregon Dungeness Crab Commission Burnt Fingers Barbecue Weston Kia Heritage Steel Hammerstahl Bass Pro Cabela's Ace Hardware Home Depot Pig Powder This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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July 28 · 15 min
Danny Wentworth - Bull And Boar - Encore Afterhours
The salient point of this podcast episode is the engaging conversation with Danny Wentworth, proprietor of Bull and Boar Barbecue Shop, who shares his insights into the barbecue industry and personal anecdotes about his journey. Throughout our dialogue, we delve into various topics including the evolution of barbecue techniques, the significance of community in culinary endeavors, and the challenges of operating a small business in a competitive market. Moreover, we explore Danny's preferences in cooking, notably his affinity for ribs over brisket, and his thoughts on modern barbecue equipment, such as pellet grills. This episode encapsulates not only the technical aspects of barbecue but also the camaraderie and shared experiences that unite enthusiasts in this culinary art form. As we conclude, we encourage our listeners to embrace the joy of cooking and to remain steadfast in their pursuit of barbecue excellence. Links referenced in this episode: paintedhillsnaturalbeef.com bullandboar.com Companies mentioned in this episode: Painted Hills Natural Beef Bullenboar Barbecue Shop Daytona Jimmy Johnson Richard Petty Myron Tuffy Amazon Steve Jobs This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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July 25 · 42 min
Danny Wentworth -Bull And Boar - Encore
The central theme of this podcast episode revolves around the transition from a career in information technology to the burgeoning barbecue business, as exemplified by our guest, Danny Wentworth of Bull and Boar Barbecue in Daytona Beach. Throughout our discussion, we delve into the intricacies of his journey, exploring the motivations that propelled him to leave a stable profession for the vibrant world of barbecue. We also examine the unique offerings of his establishment, highlighting the community-centric approach he employs, particularly in showcasing local flavors and supporting veteran-owned products. Furthermore, we address the challenges faced in establishing a niche barbecue shop in a competitive market, underscoring the importance of customer engagement and feedback in product selection. Ultimately, this episode not only illuminates the passion behind the barbecue craft but also embodies the spirit of entrepreneurial resilience in the face of adversity. Links referenced in this episode: oregondungeness.org pigpowder.com bullenboar.com Companies mentioned in this episode: Painted Hills Natural Beef Bullenboar Barbecue Kia Heritage Steel Pig Powder Heath Riles This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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July 21 · 20 min
Shane and Matt From Pig Beach Afterhours - Encore
This podcast episode elucidates the intricate and often humorous dynamics of the barbecue industry as experienced by seasoned professionals. Notably, our discussion pivots around the essential lesson of patience in barbecue preparation, underscored by the adage that "if you're looking, you ain't cooking." We delve into the idiosyncrasies of barbecue competitions, sharing anecdotes that highlight the challenges faced in unconventional cooking environments, such as a health inspector's unexpected arrival. The dialogue further explores personal culinary journeys and the influence of antique collecting on our barbecue ventures. Ultimately, the episode serves as both an exploration of barbecue mastery and a reflection on the camaraderie inherent in this culinary art form. Links referenced in this episode: paintedhillsnaturalbeef golfnewsnetwork roku amazon apple hulu youtube Companies mentioned in this episode: Painted Hills Natural Beef Golf News Network Hilton Macklemore Taco Bell Links referenced in this episode: paintedhillsnaturalbeef.com pigbeach.com Companies mentioned in this episode: Painted Hills Natural Beef Pig Beach This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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July 18 · 42 min
Shane and Matt From Pig Beach - Encore
The focal point of this podcast episode resides in the exploration of barbecue culture, particularly as it manifests within the non-traditional locales of Brooklyn and Queens, as articulated by our esteemed guests, Matt Abdu and Shane McBride of Pig Beach. They elucidate their journey from fine dining chefs to purveyors of barbecue, emphasizing the innovative integration of diverse culinary influences into their craft. The discussion encompasses the challenges and triumphs encountered in establishing a barbecue establishment in an area not typically associated with such cuisine, alongside the release of their new cookbook, which captures this unique culinary narrative. Additionally, the episode reveals the significance of fostering a supportive and cohesive team within the restaurant environment, highlighting the gratifying experience of mentoring and nurturing talent among their staff. Through this dialogue, we gain valuable insights into the evolving landscape of barbecue and the personal philosophies that guide these chefs in their culinary endeavors. This podcast episode features an engaging discussion with John Marcus, an esteemed Emmy Award-winning writer and director, renowned for his role in creating the original "Barbecue Pitmasters." We explore Marcus's profound connection to barbecue, a passion that has evolved from a mere hobby into an ardent pursuit of culinary excellence. Throughout our conversation, we delve into the art of low-and-slow cooking techniques, as well as the sense of community that accompanies this cherished tradition. Marcus shares his enlightening experiences, including his remarkable journey to cook for military personnel, highlighting the emotional resonance of providing comfort through food. This episode serves not only as a tribute to the craft of barbecue but also as an exploration of the bonds formed through shared culinary experiences. Links referenced in this episode: oregon dungeness.org heritagesteel us pigpowder.com Companies mentioned in this episode: Painted Hills Natural Beef Oregon Dungeness Crab Commission Weston Kia Heritage Steel Hammerstahl Chris Lilly Paul Kirk Links referenced in this episode: paintedhillsnaturalbeef.com barbecuenationjt.com heritagesteel.us oregondungeness.org Companies mentioned in this episode: Painted Hills Natural Beef Pig Beach Weston Kia Heritage Steel Hammerstahl Gunter Wilhelm Knives This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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July 14 · 30 min
Byron Chism, Bad Byron's Butt Rub - Afterhours Encore
This podcast episode delves into the engaging discourse between JT, Ms. Whippen, and Mr. Chisholm, wherein they explore the intricate connections between personal experiences and the culinary arts of barbecue. The episode's central theme revolves around the profound influence of individual narratives on one’s culinary journey, as Mr. Chisholm recounts his serendipitous introduction to cooking and how he has cultivated his passion over the years. Throughout the conversation, the participants share anecdotes that highlight the importance of community, tradition, and personal growth within the realm of barbecue culture. Moreover, they engage in light-hearted yet thought-provoking discussions about historical figures they would choose to dine with, the essence of their favorite dishes, and reflections on life’s pivotal moments. This episode serves as a reminder of the rich tapestry that connects our pasts with our culinary endeavors, ultimately advocating for a deeper appreciation of the craft and the stories that accompany it. Links referenced in this episode: paintedhillsnaturalbeef.com Companies mentioned in this episode: Painted Hills Natural Beef Bad Byron's Butt Rub This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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July 11 · 42 min
Byron Chism, Bad Byron's Butt Rub - Encore
This podcast episode features an engaging discussion with Byron Chisholm, the esteemed creator of Bad Byron's Butt Rub, a product that has significantly impacted the barbecue industry. We delve into Byron's journey from a passionate cook to a revered figure in the barbecue community, exploring the genesis of his renowned rub and the challenges he faced along the way. Our conversation also encompasses the evolution of barbecue culture, highlighting how the rise of media and competitive cooking has transformed the landscape of this culinary art. Byron shares invaluable insights from his extensive experience, offering advice for aspiring pitmasters and reflecting on the camaraderie within the barbecue community. Join us as we celebrate the artistry of barbecue and the stories that shape its rich tradition. Links referenced in this episode: oregondungeness.org buttrub.com pigpowder.com heritagesteel.us westonkia.com Companies mentioned in this episode: Turner Don't Burn Painted Hills Natural Beef Bad Byron's Butt Rub Incorporated Weston Kia Heritage Steel Hammerstahl Oregon Dungeness Crab Pig Powder This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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July 7 · 42 min
John Marcus, BBQ Hall Of Famer, Comedy Writer - Encore
The central theme of this podcast episode revolves around the esteemed John Marcus, an Emmy Award-winning writer, director, and the original creator of "Barbecue Pitmasters." In our discourse, we delve into Marcus's remarkable journey within the barbecue realm, exploring the profound impact of his work on the culinary landscape and the community surrounding barbecue enthusiasts. We traverse through his personal anecdotes that reveal not only his passion for the craft but also the connections forged through shared culinary experiences. Furthermore, we examine the evolution of barbecue television, particularly the challenges faced in maintaining authenticity amidst commercial pressures. This episode promises an engaging exploration of barbecue culture and the artistry involved in this time-honored tradition. Links referenced in this episode: oregondungeness.org heritagesteel.us barbecuenationjt.com pigpowder.com Companies mentioned in this episode: Painted Hills Natural Beef Oregon Dungeness Crab Commission Weston Kia Heritage Steel Hammer Stahl Pig Powder Paul Kirk Big Bob Gibson Chris Lilly Destination America This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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July 4 · 23 min
John Marcus, BBQ Hall Of Famer, Comedy Writer - Afterhours Encore
This podcast episode features the esteemed John Marcus, a distinguished figure in both the culinary and entertainment realms. Our discourse delves into the essence of barbecue, wherein Marcus articulates his belief that all barbecue should be cooked over wood, a sentiment steeped in respect for the craft. Moreover, we explore the evolution of food shows on television, with Marcus advocating for a substantial reduction in their prevalence, citing a lack of originality and authenticity in contemporary programming. Throughout the engaging conversation, we also reflect on personal anecdotes and humorous insights, including Marcus's whimsical contemplation of cooking for historical figures and the challenges faced in high-pressure writing environments. As we conclude, we invite our listeners to embrace the art of barbecue with a renewed appreciation and to remember our guiding principle: turn it, don't burn it. Links referenced in this episode: paintedhillsnaturalbeef.com golfnewsnetwork.com roku.com amazon.com apple.com hulu.com youtube.com Companies mentioned in this episode: Painted Hills Natural Beef Golf News Network Hilton Taco Bell This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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June 23 · 30 min
Brisket Boys BBQ - Afterhours Encore
This podcast episode delves into the intriguing and often contentious topic of sandwich-cutting preferences, a seemingly trivial yet revealing aspect of culinary habits. We engage in a spirited discussion regarding the merits of various cutting techniques—be it horizontal, vertical, or diagonal—while also exploring the nostalgic significance of childhood food experiences. Each participant offers their unique insights, revealing personal anecdotes and preferences that underscore the cultural nuances surrounding food. Furthermore, we venture into the realm of hypothetical last meals, further illuminating our guests' culinary inclinations and memories. Throughout this episode, we aim to foster a deeper appreciation for the food we consume and the traditions that shape our dining experiences. Links referenced in this episode: paintedhillsnaturalbeef.com grabtheminthebrisket.com Companies mentioned in this episode: Painted Hills Natural Beef Grab them in the brisket Southwest Airlines McDonald's Hunt's ketchup E.T. This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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June 20 · 42 min
Brisket Boys BBQ - Encore
This podcast episode delves into the evolution of barbecue culture and the profound connections forged within its community. We engage with the hosts of the podcast "Grab Them in the Brisket," who share insightful reflections on their journey, emphasizing the importance of camaraderie and shared experiences in the culinary realm. We explore the shift from competition-focused content to a broader engagement with the backyard barbecue enthusiast, illustrating a significant pivot in their approach to audience interaction. The conversation further reveals the organic growth of their listenership and the delightful spontaneity that characterizes their discussions. Ultimately, this episode serves to highlight the vibrant tapestry of relationships and learning that barbecue fosters, transcending mere cooking to create lasting bonds among enthusiasts. Links referenced in this episode: oregondungeness.org heritagesteel.us grabthebrisket.com grabtheminthebrisket.com Companies mentioned in this episode: Panera Hills Natural Beef Oregon Dungeness Crab Commission Grab Them In The Brisket Heritage Steel Weston Kia Chive Atmosphere Television Hammerstahl This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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June 16 · 17 min
Dave Raymond, Sweet Baby Ray's BBQ - Afterhours Encore
The conversation in this episode centers on an enlightening and engaging dialogue with Dave Raymond, the esteemed founder of Sweet Baby Ray's. We delve into his extensive experience in the barbecue industry, exploring both his personal journey and professional insights. A significant focus is placed on the importance of integrity and kindness within the barbecue community, as exemplified by Raymond's vision of fostering truthfulness and camaraderie among enthusiasts. Furthermore, we examine the impact of mentorship and the transmission of barbecue traditions to younger generations, highlighting Raymond's commitment to nurturing talent and passion. Ultimately, this episode not only celebrates the art of barbecue but also underscores the profound connections it cultivates among individuals and communities. Companies mentioned in this episode: Painted Hills Natural Beef Sweet Baby Rays This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
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