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Wise Guys BBQ

Vincent Porcaro

Wise Guys BBQ is a podcast dedicated to exploring and sharing barbecue tips and insights. Join our cohosts weekly for episodes filled with valuable information and entertaining anecdotes from our talented hosts.

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23 episodes
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Avg 40 min
English

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Friday · 55 min
There’s No Magic Rub: Sterling Smith of Loot N’ Booty on Winning BBQ
Sterling Smith of Loot N’ Booty BBQ joins the Wise Guys BBQ Podcast to talk competition barbecue, championship chicken, BBQ rubs, and what it really takes to become a world champion pitmaster. From a disastrous backyard pork butt to the American Royal stage, Smitty’s story proves that great barbecue takes more than a secret seasoning. A U.S. Navy veteran, former commercial banker, and 2022 World Food Barbecue Champion, Sterling shares how a workplace BBQ competition sparked an entirely new career. We discuss his perfect-score chicken at the American Royal Invitational, two American Royal Open Reserve Grand Championships, and the adjustment to his pork and brisket that helped turn a disappointing cook into a breakthrough finish. Sterling also explains why preparation, repetition, and knowing how to recover when a cook goes wrong matter so much. Plus, hear how he tackled competition lamb in Australia, built the Loot N’ Booty BBQ seasoning brand, and found a passion for teaching backyard cooks around the world. 🔥 In this episode: • The military mindset behind Sterling’s competition BBQ approach • Turning chicken from a weak spot into a winning category • How BBQ classes and shared knowledge have raised the competition • A Celsius mix-up that nearly wrecked an Australian cook • Smoking, wrapping, holding, and finishing meat • Bringing competition-tested rubs into backyard BBQ and everyday cooking • The family support behind building a barbecue business Whether you’re learning to smoke meat, entering your first BBQ competition, or chasing more consistent results on your smoker, this conversation is packed with perspective from a pitmaster who has put in the work. Subscribe to Wise Guys BBQ for more pitmaster interviews, barbecue conversations, and cooking inspiration. What’s the biggest lesson you’ve learned from a cook that went wrong? Tell us in the comments! 0:00 Intro 0:33 From Navy Service to BBQ Champion 2:05 The Price of Competition 3:18 Southern Roots and Kitchen Beginnings 5:06 Navy Life and Finding Home 7:24 The Military Mindset in BBQ 11:49 The Unexpected Banking Career 22:23 The 2014 American Royal Breakthrough #WiseGuysBBQ #LootNBootyBBQ #BBQPodcast
September 4 · 45 min
From the Mic to Food Network: Alexia DiGiglio-Mancini | Bring Back Sunday Dinner
Alexia DiGilio-Mancini of U Had Me at Kitchen joins the Wise Guys BBQ Podcast—and this one is pure Rhode Island. Alexia takes us from her early days in the music business to building U Had Me at Kitchen, competing as Cook #63 on Food Network’s 100 Cooks, meeting and working with Terry Crews, and fighting her way into the Top 10. We also get into the heart of Alexia’s cooking: her Italian-American family, Mama Mary, Christmas Eve traditions, Sunday gravy, and the recipes and memories behind her new cookbook, Bring Back Sunday Dinner. Then Tommy the Butcher makes Alexia an offer she can't refuse: What happens when Italian-American cooking meets real barbecue? That collaboration is coming.
August 28 · 32 min
80+ BBQ Championships: How Heath Riles Keeps Winning
How do you win Memphis in May two years in a row? Championship pitmaster Heath Riles joins the Wise Guys BBQ Podcast to break down the competition BBQ techniques, rib strategy, consistency, and mindset behind his historic back-to-back Memphis in May Grand Championships. With more than 80 BBQ championships to his name, Heath Riles has spent decades competing against some of the best pitmasters in barbecue. In this episode, Heath takes us back to how he got started in competition BBQ in 1997, eventually built Heath Riles BBQ, and went from cooking dozens of competitions a year to growing one of the most recognizable brands in barbecue. Heath also gets deep into the details of his championship rib program. He explains why his team cooks around 24 slabs at Memphis in May, why he personally seasons and checks every rack, how warming his butter bath keeps the ribs from being “cold shocked,” how he manages tenderness and timing, and the resting technique he uses before judging. We also talk about the importance of building the right competition BBQ team, getting enough rest before the big cook, practicing for contests like the Jack Daniel’s World Championship Invitational Barbecue, live-fire cooking, growing a BBQ brand, creating cooking content, and what beginners really need to start making better barbecue at home. Plus, Heath shares what keeps him motivated after decades in barbecue, what’s happening next with Heath Riles BBQ, and why you don’t need an expensive smoker to make great food. Whether you’re into competition BBQ, Memphis in May, BBQ ribs, grilling, smoking meat, live-fire cooking, BBQ rubs and sauces, or just want to learn how one of the best pitmasters in the business approaches a cook, this episode is packed with insight. 🔥 Subscribe to Wise Guys BBQ for more BBQ podcasts, recipes, pitmaster interviews, competition barbecue, BBQ road trips, and backyard cooking. #HeathRiles #MemphisInMay #CompetitionBBQ #BBQPodcast #WiseGuysBBQ
August 21 · 46 min
Everything You Need to Know About Sausage | The Sausage Sensei
What if sausage isn’t just part of Texas BBQ… but one of the reasons Texas BBQ became what it is today? On this episode of the Wise Guys BBQ Podcast, we sit down with **Bill Dumas, better known as the Sausage Sensei**, for a deep dive into the history, science, creativity, and business of sausage. Bill explains how the Bavarian and Bohemian meat markets of Central Texas helped shape the market-style barbecue we know today, why sausage became the “vehicle of economy” for BBQ restaurants, and how brisket trim can be transformed into something just as memorable as the brisket itself. We also get into the science behind making great sausage, why Bill considers sausage an **edible art form**, and some of his wildest creations—including **peach cobbler sausage, jalapeño cheese sausage, the Ozzy Osbourne-inspired “Prince of Darkness,” a red, white & blue sausage, and even a seafood paella sausage made with redfish.** Bill also shares his journey from working at **Smokey Denmark Smoked Meats** to developing the sausage program at **Brotherton’s Black Iron Barbecue**, teaching sausage classes around the world, appearing at Australia’s Meatstock festival, and building the next chapter of Sausage Sensei. If you love **Texas BBQ, sausage making, barbecue history, meat science, or just hearing from someone who has dedicated his life to the craft**, this is an episode you don’t want to miss. Learn professional barbecue techniques directly from experienced pitmasters. Get actionable advice on mastering barbecue cooking. This conversation features experts from Wise Guys BBQ sharing their specialized approach to smoking meat. We break down the essential methods these pitmasters use to achieve consistent results, making this an ideal resource for anyone looking to refine their backyard cooking skills or understand the industry standards for great barbecue. Whether you are a casual griller or working toward professional barbecue techniques, these insights provide a clear look at what separates good food from great food. We discuss the nuances of heat control, wood selection, and equipment management as practiced by the Wise Guys BBQ team. By applying this BBQ cooking tips knowledge, you can improve your next session at the smoker. Subscribe for weekly pitmaster interviews and professional smoking meat advice, and comment which barbecue technique you want us to cover next. #TexasBBQ #SausageMaking #BBQPodcast #podcast #sausage
August 14 · 43 min
Jeremy Yoder: BBQ Science & the Story He’s Never Told | Mad Scientist Barbecue
Jeremy Yoder of Mad Scientist Barbecue joins the Wise Guys BBQ Podcast for a deep dive into barbecue science, live-fire cooking, offset smokers, brisket, pitmaster techniques, and the journey behind one of the most respected BBQ channels on YouTube. Jeremy takes us back to the beginning—from buying a cheap grill as a high school powerlifter and studying biochemistry, to working as a teacher, starting a barbecue catering business, and eventually turning Mad Scientist Barbecue into a full-time career. He also shares a story he says he’s never told publicly before about an early phone call with Yoder Smokers and why that interaction ultimately led him to choose a different offset smoker. We also go behind the scenes of Jeremy’s grueling live-fire competition experience, where limited equipment, strict time constraints, homemade cooking setups, and very little sleep forced him to adapt on the fly. Jeremy opens up about what he’s learned from some of the biggest names in barbecue, including Aaron Franklin, Evan LeRoy, Goldee’s Barbecue, Bar-A-BBQ, and his friend Al. He explains why Franklin Barbecue remains his personal gold standard for brisket and why the openness and transparency of the barbecue community has played such a major role in his own approach to teaching. Plus, we get into: 🔥 How Jeremy uses science to understand better barbecue 🔥 The early days of Mad Scientist Barbecue 🔥 Why he doesn’t worry much about the YouTube algorithm 🔥 The untold Yoder Smokers story 🔥 Surviving an exhausting live-fire cooking competition 🔥 What makes great brisket his benchmark for barbecue 🔥 Cooking Basque cheesecake on a smoker 🔥 His upcoming trip to Lima, Peru for an international barbecue festival 🔥 Smoked ceviche, grilled guinea pig, and exploring Peruvian food 🔥 His upcoming scientific experiment comparing smoke from pellet grills, Weber Smokey Mountains, and offset smokers 🔥 Using laboratory equipment to measure what’s actually in barbecue smoke 🔥 Why great pitmasters are willing to share what they know 🔥 The barbecue creators and pitmasters Jeremy admires today Whether you’re trying to improve your brisket, master an offset smoker, understand clean smoke, learn live-fire cooking, or simply want to hear the story behind Mad Scientist Barbecue, this conversation with Jeremy Yoder is packed with BBQ knowledge, stories, and plenty of laughs. Subscribe to Wise Guys BBQ for more pitmaster interviews, barbecue science, BBQ recipes, competition barbecue, live-fire cooking, and conversations with the people shaping barbecue today. #MadScientistBarbecue
S3 · E67
August 10 · 41 min
From Blog to BBQ Celebrity | Susie Bulloch of Hey Grill Hey | Wise Guys BBQ Podcast
In this episode of the Wise Guys BBQ Podcast, hosts Vin Porcaro and Charlie Baldwin sit down with Susie Bulloch, the founder of Hey Grill Hey, one of the most recognized names in backyard barbecue. What started as a passion for sharing recipes has grown into a nationally recognized BBQ brand featuring hundreds of recipes, award-winning sauces and rubs, online classes, a thriving community, and the bestselling cookbook Backyard BBQ Hero. Join Vin and Charlie as they dive into Susie's incredible journey—from building a food blog into a BBQ empire to Pitmasters Food Network and becoming one of the most influential educators in outdoor cooking. They discuss recipe development, entrepreneurship, family, the evolution of Hey Grill Hey, the future of barbecue, and what it really takes to inspire millions of backyard pitmasters. Whether you're a seasoned pitmaster, a weekend griller, or just getting started, this conversation is packed with inspiration, practical advice, and plenty of laughs.
July 31 · 39 min
he Unexpected Beginning of Bourbon & Blues BBQ
What started as a date at a barbecue festival turned into a full-blown competition BBQ journey. After discovering they couldn’t sample the teams’ food, Colleen and JP became certified barbecue judges, created Bourbon & Blues BBQ, and eventually worked their way from backyard contests to competing against some of the best pitmasters in the country. In this episode of the Wise Guys BBQ Podcast, Colleen and JP discuss the steep learning curve of moving into the Masters division, traveling to competitions across the country, and developing a flavor profile that can score in different regions. JP explains how chicken went from one of his biggest struggles to the team’s strongest category—and why they’re now chasing Chicken Team of the Year. Colleen also shares the preparation, tasting, organization, desserts, social media, and behind-the-scenes work that keeps the team on track. They also dive into mentorship within the barbecue community, cooking on Weber Smokey Mountains and Cotton Gin smokers, the challenge of half-chicken turn-ins, finding the perfect “Texas tender” texture, and their favorite competitions. Plus, hear some hilarious Bill Gillespie stories, why competition teams chase unique trophies, and how the “Wild Child” side pot can turn an 11th-place finish into a major payday. Whether you’re a backyard cook, certified barbecue judge, or aspiring competition pitmaster, this episode offers an honest and entertaining look at what it takes to travel, compete, improve, and still have fun along the way. #competitionbbq #bbq #bbqpodcast #podcast #stories
July 24 · 38 min
Great BBQ Isn’t Enough: How to Market and Grow Your Business | Brandon Hurtado
Brandon Hurtado joins Vin and Tommy the Butcher to share how he turned a backyard barbecue obsession into Hurtado Barbecue—one of Texas’s fastest-growing independent barbecue brands.Brandon’s journey began with food photography, an old offset smoker, and a small brewery pop-up selling barbecue tacos. Today, Hurtado Hospitality operates multiple locations, employs more than 250 people, and continues to expand beyond traditional barbecue with Tex-Mex concepts, catering, nationwide shipping, retail seasonings, and major partnerships with organizations like the Texas Rangers.Brandon opens up about the challenges behind that growth, including closing an unsuccessful location, making the risky decision to expand into dinner service, building consistent systems across multiple restaurants, and hiring experienced people who could help take the company to the next level.The conversation also explores:• How digital marketing helped launch Hurtado Barbecue• Why hospitality matters just as much as great food• The Tex-Mex influences behind Hurtado’s menu• How Mexican cornbread became a signature barbecue side• The creation of Loma, Brandon’s full-service Tex-Mex restaurant• Selling barbecue nationwide through live-shopping platforms• Building successful catering and sports partnerships• Brandon’s advice for creating a loyal audience and lasting brandThis is more than a barbecue success story—it’s an honest conversation about persistence, smart business decisions, creativity, and making every customer feel valued.Subscribe for more conversations with the pitmasters, restaurant owners, competitors, and personalities shaping today’s barbecue world.#HurtadoBarbecue #TexasBBQ #WiseGuysBBQ #digitalmarketing #bbqpodcast #business #businessadvice
July 17 · 52 min
Inside the Rise of Whiskey Bent BBQ | Chad Ward
Chad Ward’s competition BBQ journey started with a seventh-place finish and a loss to a troop of Boy Scouts. It eventually led him to Food Network’s *Chopped Grill Masters*, a major role in building the Traeger community, and cooking for celebrities like Post Malone, Jelly Roll, Ken Griffey Jr., Jason Aldean, Drew Brees, and Zac Brown. In this episode of the Wise Guys BBQ Podcast, Vin and Tommy the Butcher sit down with Chad Ward of Whiskey Bent BBQ to discuss his rise through the barbecue world. Chad shares how he went from competing across 27 states to growing a 900-square-foot barbecue shop into a 17,000-square-foot retail and manufacturing operation. Chad also breaks down what modern competition cooks are getting wrong, why rigid timelines cannot replace real cooking experience, and how learning to cook on unfamiliar smokers made him a better pitmaster. He takes us behind the scenes of *Chopped Grill Masters*, tells the story of the cold email that launched his relationship with Traeger, and reveals what it is really like cooking backstage for Jelly Roll and Post Malone. Plus, hear how Whiskey Bent BBQ got its name, why Jack Daniel’s sent Chad a cease-and-desist letter, what is next for the brand, and the unforgettable story of his surprise trip to compete against some of New England’s best barbecue teams. This episode is packed with competition BBQ knowledge, brand-building lessons, celebrity cooking stories, and plenty of laughs. Subscribe to Wise Guys BBQ for more pitmaster interviews, barbecue stories, recipes, competition coverage, and behind-the-scenes conversations from the world of BBQ. #bbqpodcast #podcast #foodpodcast #celebritychef #foodnetwork #bbq
July 10 · 45 min
From Teacher to World-Class Pitmaster: Richard Fergola’s Winning BBQ Mindset
What does it take to compete in more than 250 BBQ contests and build a respected name in the barbecue world? This week, the Wise Guys sit down with Richard Fergola, founder of Fergalicious BBQ, world-class pitmaster, educator, competition barbecue veteran, and creator of the Fergalicious line of BBQ rubs and sauces. Richard shares how he went from teaching special education and coaching championship-level wrestling to pursuing barbecue full-time. He breaks down the confidence, discipline, repetition, and mental toughness required to succeed on the competition BBQ circuit while sharing valuable barbecue tips for cooks at every level. The conversation covers his first competition, the hard lessons behind developing a winning BBQ program, chasing Team of the Year points, adapting to different judges, teaching backyard and competition barbecue classes, and even the painful story of missing a turn-in by just two seconds. Whether you are a competition cook, backyard pitmaster, or barbecue entrepreneur, this episode is packed with honest stories, practical barbecue tips, and valuable lessons from a pitmaster who has spent years mastering his craft. 🔥 In this episode: • Richard’s journey from educator and wrestling coach to professional pitmaster • The mindset required to compete at a high level • Lessons learned from more than 250 BBQ competitions • Barbecue tips for improving consistency and confidence • How he developed and refined his competition BBQ program • Backyard BBQ classes versus competition cooking classes • Building the Fergalicious BBQ rub and sauce brand • Why confidence, consistency, and failure are all part of winning Subscribe to Wise Guys BBQ for more pitmaster interviews, barbecue tips, recipes, competition adventures, and behind-the-scenes conversations from the BBQ world. If you would like to learn more about Richard or try his sauces and rubs, visit: https://www.fergoliciousbbq.com/ #bbqpodcast #pitmaster #outdoorcooking #foodpodcast #bbqtips #podcast
July 3 · 25 min
We Tried Store-Bought Wing Sauces… One Stole the Show
This week on the Wise Guys BBQ Podcast, Vin and Charlie are putting store-bought BBQ wing sauces to the test to find out which one belongs at your next backyard cookout. The guys taste and rate a lineup of sauces on chicken wings, including Sweet Baby Ray’s Garlic Parmesan, Kinder’s Gold BBQ Sauce, Sticky Fingers Honey BBQ, Japanese BBQ Sauce, and Nashville Heat. Some sauces bring the smoke, some bring the sweetness, and one sauce steals the show. Before the wing sauce showdown, the guys talk Fourth of July BBQ plans, brisket, beef ribs, fireworks, cookout chaos, Bob’s BBQ business, competition updates, Tommy’s smoked New England clam chowder, and the Wise Guys BBQ channel hitting over 2,000 subscribers. If you love BBQ podcasts, chicken wings, barbecue sauce reviews, Fourth of July cookout ideas, brisket talk, and classic Wise Guys BBQ laughs, this episode is for you. Subscribe for more BBQ recipes, barbecue podcasts, food reviews, BBQ road trips, grilling tips, smoker recipes, and behind-the-scenes stories from Wise Guys BBQ. #foodpodcast #bbqpodcast #bbqsauce #tastetest #wings #food
June 26 · 45 min
How Sweet Baby Ray’s Became a BBQ Icon | Duce Raymond Tells the Story
This week on the Wise Guys BBQ Podcast, we’re joined by Duce Raymond of Sweet Baby Ray’s Restaurants for an inside look at one of the most recognizable names in barbecue. Duce takes us behind the scenes of the Sweet Baby Ray’s story, from the family roots and legendary sauce name to the restaurant world, catering business, and what it takes to keep a BBQ brand growing. We talk about the early days of Sweet Baby Ray’s, the role of Uncle Dave and Larry Raymond, how the sauce became a household name, and how that legacy continues through restaurants, events, and backyard BBQ education. This episode goes way beyond sauce. Duce shares stories from the restaurant business, the challenges of catering everything from small backyard parties to major events, the future of Sweet Baby Ray’s restaurants, and his take on where barbecue is headed. The guys also dive into competition BBQ, live fire cooking, BBQ classes, social media, and what it really means to give people the “whole nine” when they show up to eat. If you love BBQ history, restaurant stories, barbecue sauce, live fire cooking, competition BBQ, or just hearing from people who helped shape the barbecue world, this is an episode you don’t want to miss. Featuring Vin, Charlie, and special guest Duce Raymond of Sweet Baby Ray’s Restaurants. Subscribe for more BBQ podcasts, recipes, road trips, pitmaster interviews, and barbecue stories from the Wise Guys BBQ crew. #sweetbabyrays #bbq #bbqpodcast #podcast #bbqsauce #duceraymond #bbqsauce
June 19 · 40 min
Live Fire BBQ Is Changing the Game | 100th Episode with Al Frugoni
100 episodes in, and we brought in the perfect guest: Al Frugoni, one of the biggest names in open fire cooking, Argentinian asado, and live fire BBQ. In this milestone episode of the Wise Guys BBQ Podcast, Vin and Charlie sit down with Al to talk about his journey from Argentina to Texas, how asado shaped the way he cooks, and why live fire cooking is becoming one of the most exciting movements in barbecue today. Al breaks down the difference between open fire cooking, Santa Maria grilling, asado, and traditional smoking. He also explains why live fire cooking can actually be more forgiving than smoking, how Memphis in May helped bring open fire BBQ to a bigger stage, and why the Texas Open Fire Meat Up has become a must-see event for BBQ creators, pitmasters, competitors, and fans. The guys also get into the future of BBQ competitions, the Live Fire Cooking Association, cooking beef ribs over open flame, cabrito, Bistecca Fiorentina, and why barbecue is really about community, culture, and bringing people together. Thank you to everyone who has watched, commented, shared, cooked along, and helped Wise Guys BBQ reach 100 episodes. The train keeps rolling. In this episode: Al Frugoni’s Argentina-to-Texas story What asado really means Open fire cooking vs smoking Why live fire BBQ is changing competitions Memphis in May and Texas Open Fire Meat Up Santa Maria grill tips for thick steaks BBQ creators, pitmasters, culture, and community Subscribe to Wise Guys BBQ for more BBQ podcasts, cooking videos, recipes, Destination Q episodes, BBQ news, live fire cooking, and backyard barbecue conversations. #livefire #podcast #bbqpodcast #alfrugoni #outdoorcooking
June 12 · 40 min
Chunky BBQ: From Turn-In Chaos to Championship Wins
This week on the Wise Guys BBQ Podcast, we sit down with Chunky BBQ after their huge Grand Am Invitational win and talk about what it really takes to compete at the highest level in barbecue. We get into the road to the 2027 BBQ World Cup, the pressure of cooking for a shot at $1,000,000, and why consistency is the difference between having a good cook and hearing your name called at awards. Chunky BBQ breaks down competition BBQ strategy, KCBS judging, table luck, brisket, ribs, pork, chicken, flavor profiles, sauces, injections, and the mental side of trying to hit across all four categories. We also talk about Wildwood, Almost Heaven Barbecue Bash, public-facing BBQ events, and the chaos that comes with turn-ins when everything is on the line. Plus, there are some hilarious competition stories, including dropped ribs, dropped chicken, last-minute saves, and those moments where BBQ contests feel like complete barbecue bingo. If you love competition barbecue, KCBS BBQ, brisket talk, rib techniques, BBQ tips, or behind-the-scenes stories from the competition circuit, this episode is packed with insight, laughs, and real BBQ knowledge from one of the most recognizable teams in the game. #competitionbbq #bbqpodcast #podcast #barbecue #bbq #smokegrill
June 5 · 27 min
Wise Guys BBQ Enters Competition BBQ | Bristol BBQ Bash, Live Fire Cooking & BBQ Safari Plans
This week on the Wise Guys BBQ Podcast, Vin and Charlie catch up on everything happening in the Wise Guys BBQ world — and there is a lot going on. The guys talk about Wise Guys BBQ officially stepping into the competition BBQ scene at the upcoming Bristol BBQ Bash at Lake Compounce, where Tommy the Butcher, Tim Zettergren, and Bob Baumann will be representing the crew. They break down the nerves, the excitement, the meat assignments, and what it means for Wise Guys to finally jump into the world of competition barbecue. The conversation also dives into Bob’s busy food truck schedule, brisket problems before competition week, Tommy’s latest butcher projects, smoked beef jerky, family cooks, and backyard barbecue. Charlie also shares his experience cooking on a Santa Maria-style grill, including live fire chicken, lamb, steak, ribs, vegetables, and more. Plus, the guys talk about the growing world of live fire and open fire cooking competitions, why that style of barbecue is so exciting to watch, and where the next Wise Guys BBQ Safari might take them — Chicago, New York, Atlanta, or maybe even another Texas run. If you love BBQ competitions, live fire cooking, smoked meat, BBQ road trips, backyard grilling, and the chaos of the Wise Guys BBQ crew, this episode is for you. Subscribe for more BBQ podcasts, recipes, Destination Q episodes, competition BBQ content, and behind-the-scenes barbecue stories from Wise Guys BBQ. #podcast #bbqpodcast #barbecue #competitionbbq
May 29 · 39 min
The Pastrami Queen of BBQ | Christie Vanover talks Girls Can Grill, BBQ Competitions & Live Fire
This week on the Wise Guys BBQ Podcast, Vin, Charlie, and Bob from Big Bobby’s Q sit down with Christie Vanover of Girls Can Grill — also known in this episode as The Pastrami Queen. Christie shares her journey from public relations and marketing to becoming one of the most recognized names in barbecue, grilling, and live fire cooking. The crew talks about how Girls Can Grill started, what it takes to build a BBQ brand, and how Christy turned her love of backyard grilling into a full-time career filled with recipe development, competition cooking, judging, organizing events, product creation, and traveling the country for barbecue. This episode dives into competition BBQ, KCBS cookoffs, the Jack Daniel’s Invitational, Memphis in May, live fire cooking, and the launch of the Live Fire Cooking Association. Christy explains why open fire cooking is growing so fast, how live fire competitions are different from traditional barbecue contests, and why this style of cooking connects so strongly with both cooks and crowds. The guys also get into Christy’s product development work, including her Girls Can Grill rubs and her new pastrami kit. From brining and testing recipes to dialing in flavor with a co-packer, Christy breaks down what goes into creating products that help backyard cooks make better barbecue at home. If you’re into BBQ podcasts, competition barbecue, live fire cooking, KCBS, Memphis in May, pastrami, BBQ rubs, grilling recipes, pitmaster stories, or the business side of barbecue, this conversation with Christy Vanover is packed with insight, laughs, and real BBQ talk. Watch the full episode and meet The Pastrami Queen behind Girls Can Grill. #bbqpodcast #outdoorcooking #barbeque #competitionbbq #podcast
May 22 · 39 min
The BBQ Bus Story: Competition Barbeque, Brisket Wins & Brutal Judging
In this episode of the Wise Guys BBQ Podcast, Vin, Charlie, and special guest Bob Bowman from Big Bobby’s Q sit down with Brian and Brandon Dwyer of The Barbecue Bus, a father-and-son competition BBQ team with a great story, plenty of wins, and no shortage of honest opinions. Brian and Brandon talk about how they got started in competition barbeque, the story behind the original BBQ Bus, and how they turned it into a traveling competition setup with a prep space, kitchen area, and everything needed for serious BBQ contests. They also break down what it is like cooking together as a father-son team, why brisket became one of their strongest categories, and how they’ve earned major success in the competition world. The conversation gets into KCBS judging, certified judges, rising competition costs, what happens when great food doesn’t get called, and the reality of cooking for six strangers at the judging table. The guys also talk about chicken, rub development, the Peep Show seasoning, American Royal success, World Cup qualifiers, MBN contests, and why competition BBQ can be both rewarding and frustrating. Plus, they share thoughts on Chicago barbecue, rib tips, hot links, Sweet Baby Ray’s, and the BBQ spots that deserve more attention. Whether you follow KCBS BBQ competitions, love behind-the-scenes BBQ stories, or just want to hear from a team that has lived the ups and downs of the circuit, this episode is packed with competition insight, laughs, and real barbeque talk. Watch now and join the Wise Guys BBQ crew for a deep dive into the BBQ Bus story. #bbq #competitionbbq #bbqpodcast #barbecue
May 15 · 25 min
Charlie’s Ultimate Leftover BBQ Sandwich | Abudanza in the Wise Guys Kitchen
This week on the Wise Guys BBQ Podcast, Vin and Charlie are out of the studio and back in the kitchen for a fun, flavor-packed episode built around one big question: what can you make with leftover BBQ? Charlie digs into his “Bachelor Cookbook” and makes his Abudanza sandwich, a loaded leftover BBQ sandwich recipe made with smoked pulled pork, peppers, onions, garlic, diced tomatoes, pepperoni, mozzarella cheese, and a meatloaf mix of beef, pork, and veal. Everything gets cooked down together in one pan and piled onto a hard Italian roll for a messy, hearty sandwich that Vin compares to an Italian sloppy Joe. This episode is perfect for anyone looking for leftover pulled pork recipes, BBQ sandwich ideas, smoked pulled pork sandwiches, easy BBQ recipes, or a creative way to turn weekend cookout leftovers into something completely new. If you’ve got leftover smoked pork, sausage, peppers, onions, or anything from the grill, this is the kind of recipe that proves nothing should go to waste. Along with the cook, Vin and Charlie talk New England barbeque, local Rhode Island Italian rolls, the growing BBQ scene in the Northeast, El Jefe’s recent appearance on the podcast, the big Golden Ticket news for the NEBS Invitational, upcoming Wise Guys BBQ content, Big Bob’s BBQ, Blackbird Farm, and more of the usual Wise Guys kitchen banter. If you love BBQ podcasts, barbeque recipes, pulled pork sandwich recipes, New England BBQ, competition BBQ talk, and creative backyard cooking ideas, this episode is for you. Drop a comment and tell us: what’s your favorite way to use leftover BBQ? In this episode: Charlie’s Abudanza sandwich recipe Leftover BBQ sandwich ideas Smoked pulled pork sandwich recipe Italian sloppy Joe-style BBQ sandwich Pulled pork with peppers, onions, pepperoni, and mozzarella Easy recipes for leftover barbeque New England BBQ and competition barbeque talk NEBS Invitational Golden Ticket discussion Wise Guys BBQ kitchen cook and podcast conversation Subscribe to Wise Guys BBQ for more BBQ recipes, podcast episodes, Destination Q restaurant visits, barbeque tips, grilling ideas, smoker recipes, and real BBQ conversations from the Wise Guys crew. #cooking #bbq #sandwich #bbqpodcast
May 8 · 34 min
A Big NEBS Announcement Just Dropped | El Jefe Talks Grand Am & NEBS
New England barbeque is having a serious moment, and this week’s Wise Guys BBQ Podcast episode proves it. Jeff Kulacz from El Jefe joins Vin, Charlie, and Bob from Big Bobby’s Q to talk competition BBQ, the Grand American Barbecue Championship, NEBS, and what’s ahead for New England teams this season. The crew breaks down the action from the Grand Am in New Paltz, New York, where New England BBQ teams made a major statement with big scores, strong finishes, and serious BBQ World Cup implications. Jeff also shares what it takes to compete at a high level, how teams plan their season around goals like The Jack, The American Royal, and major championship opportunities, and why brisket can completely change the final standings. And somewhere in this episode, Jeff drops a major NEBS announcement that could raise the stakes for New England competition BBQ in a big way. We won’t spoil it here — but if you follow NEBS, competition BBQ, or the future of New England barbeque, you’ll want to hear it for yourself. This episode covers BBQ judging, 180 scores, brisket strategy, Grand Am results, upcoming NEBS events, backyard BBQ opportunities, and why the New England BBQ scene is getting more attention than ever. 🔥 In this episode: • Grand American Barbecue Championship recap • El Jefe’s strong start to the season • New England teams making noise on the BBQ circuit • BBQ World Cup qualifying implications • Why brisket can make or break a BBQ contest • How competition BBQ scoring and tie-breakers work • Upcoming NEBS events and backyard competitions • A major NEBS announcement you’ll want to hear Subscribe to Wise Guys BBQ for more BBQ podcasts, competition BBQ coverage, pitmaster stories, recipes, and barbeque culture from New England and beyond. #podcast #bbqcompetition #bbqpodcast #bbq #pitmaster
May 1 · 35 min
We Ate Some of the Best BBQ in Texas… Here’s What Happened
The Wise Guys are back from Fort Worth, Texas, and this week’s podcast is all about the start of our Texas BBQ Safari. Vin, Chip, and Tommy the Butcher sit down to recap the trip, the travel chaos, and the Texas barbecue spots that lived up to the hype. In this episode, we talk about Goldie’s BBQ, Dayne’s Craft Barbecue, and Panther City BBQ, breaking down everything from brisket, beef ribs, ribs, sausage, Texas Twinkies, smash burgers, kolaches, potato salad, house-made bread, and the overall Texas BBQ experience. Tommy shares why he believes Texas barbecue is in a league of its own, the guys debate what makes great BBQ worth waiting in line for, and the crew looks back on the people, pit rooms, hospitality, and unforgettable moments from the trip — including Buc-ee’s, airport bag drama, and plenty of Wise Guys chaos. If you love BBQ road trips, Texas brisket, Fort Worth barbecue, BBQ restaurants, pitmaster stories, and honest food talk, this episode is for you. Watch the full Texas BBQ Safari episodes on the Wise Guys BBQ channel, and let us know: is Texas BBQ really the best in the country? #bbqpodcast #texasbbq #bbq #foodtour #bestbbq #bbqfood

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