This Week In Barbecue
av Philips Media Network
Senaste avsnittet
You Can't Buy Your Way Into Knowing Fire
You Can't Buy Your Way Into Knowing Fire
Om den här podden
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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De 20 senaste av 151 avsnitt
- You Can't Buy Your Way Into Knowing Fire · 1 h 2 min · Avsnitt 152When did backyard barbecue become a luxury hobby? And is Michelin recognition really as straightforward as people think? This week on This Week in Barbecue, Rasheed Philips and…
- The Nikefication of Barbecue | EP 151 · 56 min · Avsnitt 151This week on This Week in Barbecue, Rasheed Philips and James Welch are back with hot news, hotter takes, and a full plate of food culture, restaurant business, barbecue craft…
- The Nine-Year-Old BBQ Champion | Ep: 150 · 1 h 5 minThis week on This Week in Barbecue, Rasheed Philips and James Welch are back with hot takes, hotter news, and a full plate of barbecue business, food culture, pricing debates…
- The Real Reason Brisket Should Cost More · 57 min · Avsnitt 148In this episode, we explore the vibrant community of barbecue, the importance of humility and camaraderie, and the future of barbecue culture. Join us as we share insights from a…
- Everybody Wants to Be a Pitmaster · 1 h 11 min · Avsnitt 148This week on This Week in Barbecue, Rasheed Philips and James Welch are back with hot takes, hotter news, and a full plate of barbecue business, food culture, pricing debates…
- Football Trays and Fake Food Creators · 1 h 6 min · Avsnitt 147This week on This Week in Barbecue, Rasheed Philips and James Welch are back with a packed episode covering football season catering, holiday barbecue packages, National Biscuits…
- Don’t Badmouth the Smoke: UK BBQ Hate, Restaurant Closures, and Beef Concerns · 58 min · Avsnitt 146The 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 followers…
- America’s Beef Problem Is Getting Real · 1 h 0 min · Avsnitt 145Drought, 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 landscape of…
- Burnt Bean Is #1, Here's Why · 55 min · Avsnitt 144In this episode, we explore the latest trends in thrifting, the impact of shrinkflation, innovative and questionable DIY cooking methods, and recent regulatory changes affecting…
- Don’t Wait Until a BBQ Spot Closes to Support It - 143 · 1 h 2 min · Avsnitt 140In this episode, Rasheed and James discuss the challenges facing the barbecue industry, including restaurant closures, rising costs, and innovative dining concepts like nude…
- Bark Barbecue Has No Notes · 1 h 10 min · Avsnitt 142This 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 deals to…
- How World Cup Traffic, Food Network, and Rising Costs Are Reshaping Barbecue |This Week In Barbecue · 45 min · Avsnitt 141This 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. The…
- Welcome to the Sazón Era | Naked Barbecue EP-140 · 1 h 1 min · Avsnitt 140In 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 with…
- $2 Million in a Week at Terry Black’s | Stop Buying Quick-Light Charcoal · 1 h 3 min · Avsnitt 139Join 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 current…
- Food Network’s New BBQ Play | Ep 138 · 1 h 3 min · Avsnitt 138This 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 Atlanta…
- The $225 Brisket Is Still Too Cheap · 1 h 7 min · Avsnitt 137A 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 coming in…
- The Future of Barbecue: Trends, Challenges, and Opportunities · 1 h 0 min · Avsnitt 136We 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 products…
- What Is Open Fire Cooking? Al Frugoni Explains the Ritual Behind the Flame · 40 min · Avsnitt 135Al 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 Open…
- Inside Look at the New OpenFire World Championship | This Week In Barbecue · 42 min · Avsnitt 134This 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 · 1 h 6 min · Avsnitt 133In 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 start…
