The Barbeque Life

On this episode of The Barbeque Life Kurt talks with Jason Hernandez of Big J’s So Cal BBQ out of Bloomington, CA about his journey getting into BBQ, including spending six months in county jail, doing pop ups out of his house, got started catering which he was influenced to do by a friend, what Jason defines as SoCal BBQ, what to get excited about on Big J’s menu, moving into being a business owner, getting a mentor, what’s coming up in 2024, wise words for people who want to find their passion - whether it be in BBQ or anything, and more!

“What our past is, isn’t our future.”

On this episode of The Barbeque Life Kurt talks with Josh Hall out of Cumming, GA and is the Co-Owner of ResQue Rubs, a BBQ rub business that donates 10% of their proceeds to Fur Kids, a no kill shelter for cats and dogs about how COVID gave them the idea to start the ResQue Rubs, how they have built the business, gotten customers, and spread the word about their company, how they came up with the names of products, get feedback, deal with adversity, and so much more.

“[Social media] is a necessary evil. It’s free advertising. You gotta do it.”

Watch on YouTube here: https://youtu.be/sXjWuahEMV8

Follow and connect with ResQue Rubs at the links below!

Kurt talks with Conner Morris and Kris Aebischer Hooked on Que out of Tampa, FL about how they both got into BBQ at different times in their lives, how their business came to be out of a rehearsal dinner and backyard BBQ competition, the hurdles they’ve faced in their business and competitions, how they stand out from other food trucks, sage advice from their year’s experience, and more!

Kurt talks with Kyle Matuszewski, Owner of Your Behind BBQ out of Waddell, Arizona, about his journey getting into cooking and BBQ after tearing his ACL in the last play of the last game of his high school football career and missing out on D1 scholarships, to getting hooked on BBQ Pitmasters, placing 7th out of 117 for chicken at a BBQ contest, committing, buying a food truck for catering, and now a restaurant, his mindset moving into starting his own business, sacrificing and selling his house to get a food trailer, winning the chocolate festival, how he creates his menu, how his experience has been with hiring employees, sage advice for those starting from the bottom or making the leap from trailer to brick and mortar, and more!

“I truly believe it’s live or die off social media.”

Follow and connect with Kyle Matuszewski at the links below!

Kurt talks with Kenny Bottom, owner and operator of Pig Feathers Farm and What's Smokin'?, out of Hephzibah, GA, about his journey into BBQ after working in the railroad industry as a locomotive engineer for over 19 years to now creating and running three businesses, starting his pork business, why he bought a trailer over a truck and if he’d do it again, the conception of his lemonade stand business and tips on how to increase your ticket prices, the biggest lesson he’s learned in the past year, questions he asks when someone wants to book a food truck, and more!

“Pasture raised is a lifestyle.”

Follow and connect with Kenny Bottoms at the links below!

Kurt talks with Mike Robertson, who goes by BBQ Mike, about how he got started in BBQ with the help of a friend, how he balances his full time job, competitions, and building his catering business, his plans moving forward with BBQ, how the BBQ community has made an impact in his life and BBQ journey, his favorite foods to cook, how he treats cooks at the house vs. competition cooks, and more!

"My favorite thing to cook is pretty much anything I can get my hands on."

Follow and connect with BBQ Mike at the links below!

Kurt talks with Greg Bleich of Bay Bridge BBQ out of North Jersey, about his journey getting in BBQ, roadblocks and disappointment when he was getting started, instantly falling in love and getting addicted to smoking meat, branding, starting an LLC and going all in, how he got the name Bay Bridge BBQ and why it’s an ode to his hometown, the doors that have opened for him since he started branding himself, how he decides on which smoker to buy, his favorite meats to cook, and so much more!

“Had I never had a brand, I was just Greg that brought the brisket.”

Follow and connect with Greg and Bay Bridge BBQ at the links below!

We're back! After a bit of hiatus, Kurt is back and back with a fire under him! On today's episode of The Barbeque Life, Kurt talks about the jump he has recently taken from his 13 year career in financial planning to going all in on his passion of BBQ. He dives into many informational and motivational topics including:

- His story and journey of taking the leap into BBQ full time

- Branding, social media, how often to post, what to post

- Different sources of income stream

- Taking your BBQ business seriously, make sure legal tasks are prioritized

- The importance of relationships, different kinds of relationships to build and establish locally

- Questions to ask yourself and others to create mutually beneficial partnerships

- What gets him fired up and resources you can use to improve yourself

- and more!

We’re flipping the script on today’s episode! Kurt has his friend and Pitmaster of Blinky’s Offset BBQ, Matt Osman, on The Barbeque Life to interview Kurt about his journey to getting a GC at the Famous Dave’s BBQ World Food Championship, flying to Billings, Montana and his experience cooking on borrowed grills, cooking lamb for the first time, getting DAL and placing terribly in People’s Choice at his first Famous Dave’s pilot competition, the EAT method, and tips on what to do and what to avoid, and more!

“A true pit master, in my opinion is someone that can cook on any cooker you put in front of that person. Period. End of story.”

Follow and connect with Kurt and Ironhead Barbeque at the links below!

Kurt talks with Janet Silverman, Chief Impact Officer of The Good Charcoal about how they got started in 2020, the impact they made to communities during Covid and beyond with their give back program, the unique type of wood they use from Namibia forests, expanding into new markets and coming out with new products, how you can help out with volunteering, and more!

“Not only am I just handing out food, but sometimes I’m just an ear for people to talk to.”

Follow and connect with The Good Charcoal below!

Kurt talks with Chad Urbonovic with QueFellas BBQ out of Lapeer, MI about a recent contest at Famous Dave’s, competing using the EAT method, starting his BBQ journey, taking a class, missing a turn in box, taking a class again and gaining momentum, learning new things and getting out of his comfort zone, what the set up for the wild card looks like, his experience with the wing category in People’s Choice, some words of wisdom and more!

“You give anyone free cheesecake, they’re gonna say it’s great.”

Follow and connect with Chad Urbonovic and QueFellas BBQ below!

Kurt talks with Bert McClain, Pitmaster and Owner of PB&J’s BBQ out of Jackson, MI about the difference between competition BBQ and catering, his mindset when he decided to go all in with catering, the importance of knowing your endgame, the qualities it takes to do well in the BBQ business, how he balances being the sole owner and operator of his business, how he came up with the name PB&J’s, how he connects with other businesses for partnerships, where he got the inspiration to have a creative menu, his 4 year plan, process of booking his gigs, words of wisdom, and more!
“Food truck wise, you’re never gonna be 100% ready…jump in.”

Follow and connect with Bert McClain and PB&J’s BBQ below!

Kurt talks with Matt Osman, CEO and Pitmaster of Blinky’s Offset BBQ out of Bellevue, TN about how he has turned his focus from competition BBQ to an actual BBQ business, the lessons he’s learned, running a soft launch, letting professionals take care of their craft in a business, not budging on price, setting a menu, a teaser for marketing and social media, and so much more!

“There’s no Easy-Bake-BBQ. Not if it’s any good.”

Follow and connect with Matt Osman and Blinky's Offset BBQ below!

Kurt talks with Nick Owensby, Pitmaster and Owner of Sailor Nick’s BBQ out of Wadsworth, OH about being new to the competition scene after smoking BBQ for about 5 years, team name coming from him being in the Navy, what types of smokers he’s had, jumping in feet first to BBQ, why so many people come to GA to compete, his thoughts on growing the BBQ community, and more!

“This is the first time since I left the Navy that I felt like I belonged to something again.”

Follow and connect with Sailor Nick’s BBQ and his sponsor at the links below!

Kurt talks with Jake Fincher of Finchers BBQ & Catering out of Macon, GA about his grandpa, Douglas “Dude” Fincher starting the business in 1935, starting to help at a young age, their claim to fame pulled pork, their cooking process and their smoker, their partnership with Mrs. Griffin’s BBQ sauce, what sets Fincher’s BBQ apart, how they were the first BBQ company to have their food in space, thriving during hard times, sacrifices as a restaurant owner, using social media as free advertising and more!

“Do what you do best and you’ll be ok.”

Follow and connect with Fincher’s BBQ & Catering at the links below!

Kurt talks with Big Perm, Pitmaster of Zilla’s Pit BBQ out of Nashville, TN, about how he got his start in BBQ, why he got into catering, what happened when he realized he was making just as much in catering as he was in his actual job, plans to move into a brick and mortar, the mindset of moving from a comfortable salary to full time catering, what type of BBQ he cooks, the biggest challenge he’s faced as a business owner, how he succeeded during COVID, why it’s so important to do something you love, and more!

“Not only do I want my business to impact my family directly, I want to make sure I impact the community around me.”

Follow and connect with Zilla’s Pit BBQ at the links below!

Kurt talks with Logan Chesnut, Pitmaster of Small Batch Barbecue out of Clarksville, TN, as he records the podcast at the very competition where he got his start in 2019, about being inspired by BBQ Pitmasters, being approached my a BBQ restaurant for help with marketing, his cooker and trailer set up for his 6’9 body, his favorite smokers to work with and a few things to ask yourself to find the smoker for you, the differences between competition BBQ and catering BBQ, the importance of continuous learning, branding and business, powerful advice for those wanting to get into BBQ, and more!
“If I can sell enough on the side or do enough catering gigs on the side to pay for this expensive hobby of mine, I’ll call it a good day.”

Follow and connect with Small Batch Barbecue at the links below!

Kurt talks with Jason Hardee, Pitmaster and Owner of Elite BBQ Smokers out of Conway, SC about how he got started in competition BBQ by finding a milk vat cleaning out his dairy farm barn, getting into making smokers, why he made the choice to move from SCBA’s to KCBS, why people in BBQ is so important and meaningful to Jason, his thoughts on public interaction, seeing all perspectives of BBQ, the judge seating program, doing your part and developing relationships in BBQ, and more!
“Anybody who knows me knows I never do anything small. Everything’s got to be just - boom, over the top.”

Follow and connect with Elite BBQ Smokers at the links below!

Kurt talks with Erik Mengel, Pitmaster of Trash Panda BBQ out of Roland, IA about how he got started from a cookbook his mom gave him, where the name Trash Panda comes from, what Iowa BBQ means, Erik’s specialty bacon wrapped pizza rolls, his cooker set up, going into backyard before pro, the mindset of a competition BBQ, the resource that helped him the most, his go-to rubs and sauces, his take on the judge seating program, and some advice for BBQ newbies!

“It’s not dip your toe in, you just gotta go for it.”

Follow and connect with Trash Panda at the links below!

On the fifth episode of the KCBS Judge Seating Program Series, Kurt talks with George DeMartz, Pitmaster of Twisted Pair BBQ out of Raleigh, NC, who is also a part of the CBJ & the Rules Committee, about how his humble beginnings in BBQ, his experience in leadership roles within the CBJ and the Rules Committee, the advantages and disadvantages of the previous judge seating program, putting the sport of BBQ in a position to grow and continue for future generations, teaching others how to have a successful contest and event, what scores to take into consideration for a judge seating program, keeping the program simple, and more!

"One thing that we have to do though, is we have to educate the judges on how to look at their data and how their scores matter."

Follow and connect with Mark Gantt at the links below!

On the fourth episode of the KCBS Judge Seating Program Series, Kurt talks with Mark Gantt, Master Judge in KCBS, judging for about eight years, out of Conover, NC, about how he got started in BBQ, what he thinks BBQ competitors should know, the importance of community and comradarie, Mark’s favorite style of BBQ in a contest and outside of a contest, the history of the KCBS judge seating program, the pros and cons of different attempts, how he judges and teaches others to judge BBQ, what he wishes people would stop saying about judges and competitors, and more!

“There will always be those people in any field that don’t want to do things any differently than they always have.”

Follow and connect with Mark Gantt at the links below!

On the third episode of the KCBS Judge Seating Program Series, Kurt talks with Ercole Chila, Pitmaster of Uncle Pig’s Barbeque Pit about how he got started 12 years ago during a friendly competition with his brothers, getting 9 Grand Champions out of 28 contests, his smoker set up, his rotating team members, traveling for competitions, his favorite meat to cook at a competition, what BBQ in New Jersey means, how he got the name Uncle Pig’s Barbeque Pit, his thoughts on the KCBS judge seating program, the struggles he’s faced with it, the pros and cons of having a program, and the most important piece of advice for someone who’s looking to get into BBQ or is already in it!

“If we have to be consistent as cooks, you have to be consistent as judges.”

Follow and connect with Uncle Pig's Barbeque Pit at the links below!

On the second episode of the KCBS Judge Seating Program Series, Kurt talks with Mark Gibbs, Pitmaster of Checkered Flag 500 out of Fawn Grove, PA about starting BBQ at the height of BBQ Pitmasters in 2012 thinking “I can do this”, bought Myron Mixon’s cookbook, cooked over 170 contests, his most memorable contest, humble beginnings, why he started the original KCBS judge seating program, the pros and cons, how KCBS has since removed the judge seating program and is possibly looking for another alternative, and more!

“The first step of fairness is to have a fair playing field for judges.”

Follow and connect with Mark Gibbs and Checkered Flag 500 at the links below!

On the first episode of the KCBS Judge Seating Program Series, Kurt talks with Chiles Cridlin, Pitmaster of Wolf’s Revenge BBQ out of Henrico, VA and KCBS Board Member about how he got started in BBQ, being surrounded by legends at his first competition and then catching a car on fire with another BBQ cookout, the unique story of how he came up with the name “Wolf’s Revenge”, he shares the custom smoker he built, why he chose to buy a food truck and add a living space instead buying a camper and adding a kitchen, how teams can help rebuild and support the sport of BBQ, the changes that can be made to the KCBS Judge Seating Program and more!

“The heavy lifting is gonna have to be done by the teams.” 

Follow and connect with Wolf’s Revenge BBQ and KCBS at the links below!

Kurt talks with Megan Willier, Coordinator of Iowa’s Rose Festival in State Center, Iowa about how she got into organizing festivals, what the Rose Festival BBQ Competition is, how BBQ competitors can give more value to festivals, the importance of having Kids Que contests, Megan’s favorite meat to cook on her RecTec 380, what Iowa BBQ is, and more!

“What type of value am I putting into this life if I’m just going to contests that are just BBQ contests?”

Follow and connect with Megan and the Iowa’s Rose Festival below!

Kurt talks with Waylon Weatherford about his humble start into BBQ after watching BBQ Pitmasters and joining backyard with a friend, how he cooks a brisket and finding your own way, the importance of social media in terms of getting sponsorship, how to grow the sport of BBQ, what drew him to drum cookers and how he manages four fires, four meats, and four timelines, how and where he sleeps at competitions, advice for new competitors and those who just want to be better BBQrs, and a couple great at home grilling recipes.

“If you can afford to take a class, you’re gonna skip to the head of the line, you’re gonna cut out a lot of time in learning that would have to be learned with experience.”

Follow and connect with ZIPS BBQ at the links below!

Kurt talks with Ryan King, Pitmaster of Kings BBQ out of St. Augustine, FL about how he got into BBQ, why he had to take a step back, the success he’s had and how he’s had to temper his expectations about winning so much, why he got into BBQ rubs and sauces, getting better at branding, valuable advice for BBQ competitors, a new BBQ class that’s coming up, how to create a brighter and bigger BBQ community and audience, and more advice for BBQ newbies!

“I can tell you that the brisket, to slice into it, the table moved.”

Follow and connect with Kings BBQ at the links below!

Kurt talks with Scott Parr, Head Pitmaster of Cool Hand Que out of Dacula, GA, and President of the Georgia BBQ Championship (GBC), about the Georgia BBQ Championship and how it helps local competitors compete in a points race without having to travel all around the country or world, how he got started in BBQ with his wife and Co-Pitmaster, Deneen, an optimistic outlook on the future of competition BBQ, why he cooks on a stick burner, the most important thing to remember at a competition, his favorite thing to cook at the house, at home go-to spices, advice for newbies, and Kurt also shares what made him get into BBQ and what he’s learned since!

“Don’t necessarily ask other people what to do, tell them what you’re doing.”

Follow and connect with Cool Hand Que BBQ and Georgia BBQ Championship at the links below!

Cool Hand Que

Kurt talks with Stephen Franklin, Pit Master and Founder of Das BBQ based out of Atlanta, GA about how he got started in BBQ, watching his dad go from being a pretty bad BBQr to hiring Myron Mixon and learning from him on how to cook a whole hog, the story behind the name “Das” and how it ties into Stephen’s sobriety journey and the history of Georgia and Texas BBQ, how he separates himself from the other competition in Atlanta, GA, the importance of branding, story, consistency, and quality of cooking to make a good, quality BBQ restaurant, the future of Das BBQ which might include some Tex-Mex offerings, and words of wisdom for prospective restaurant owners. 

“Our mission is, in everything we do, every decision we make, we’re gonna ask ourselves, does it preserve the tradition of our craft and does it embrace the future, embrace innovation where the two can be in harmony and not in conflict?”

Follow and connect with Das BBQ at the links below!

Kurt talks with Roland Neal (Owner) and Joshua DeBose (Manager) of Mrs. Griffin’s BBQ Sauce out of Macon, GA about how they celebrated National BBQ Day in Georgia (March 25th) and traveled to the Governor’s mansion, how they came up with the name Mrs. Griffin’s, the history of the BBQ sauce, being one of the oldest in the country, the process of making the sauce, how they got started in BBQ, working together and being a team, plans for growth and expansion over the next few years, their favorite meat to use Mrs. Griffin’s sauce on, and some words of wisdom for those looking to create a business or interested in BBQ.

“From a growth standpoint, it’s all about educating.” - Joshua DeBose

Follow and connect with Mrs. Griffin’s at the links below!

Kurt talks with Steven Parris of Brother In Law BBQ Team out of Fletcher, NC, about how he got started in BBQ in 2014, learning the ropes the hard way, finding the balance between BBQ, family, and life, competing less than 20 times a year against other teams who compete 35+, being inspired by the TV show, Pitmasters, the mindset behind moving from backyard to pro in 2016, why they don’t do much catering, the advantages and disadvantages of different types of smokers, the importance of social media, at home steak and rib recipes, how to increase public interaction at BBQ competitions and more!

“You can pick up something from every cook.”

Follow and connect with Brother In Law BBQ Team at the links below!

Kurt talks with Paul Bob, Pit Master of SmokinGhost BBQ out of Chillicothe, IL about how he started cooking BBQ through his kid’s concession stand at school, how he came up with the name “Smoking Ghost BBQ,” the lessons he’s learned through competing, how he developed his line of rubs and sauces, unique ideas about growing the sport of BBQ, some wise words of wisdom for anyone thinking of getting into or already in competition BBQ, and more!

SmokinGhost BBQ has award winning rubs & sauces and is a 7 time champion at the National Barbecue Association.

“You’re gonna be as good as the people you surround yourself with.”

Follow and connect with SmokinGhost BBQ and their sponsor  below!

Kurt talks with Brand Champoux, Pit Master and Team Captain of Second Hand Smoke Iowa out of Oskaloosa, Iowa about how he got started in BBQ with all second-hand tools, how he had to drop out of his friend’s wedding for an awesome opportunity in BBQ, his favorite meat to cook, what to do and what not to do when asking for a BBQ sponsorship, how to level the playing field in competition BBQ, an at home wing recipe, and more!

“Decide what you need before you go asking sponsors for money.”

Follow and connect with Second Hand Smoke Iowa and see their sponsors below!

Kurt talks with William Plotz and Gerhard Van Niekerk, two of the five members of For the Love of Q BBQ Team out of Australia and South Africa, about how they both got started in BBQ, what makes South African and Australian BBQ stand out from the rest, their favorite meats to cook including "snags on the barbie," the strong BBQ family in Australia, competing in Meat Stock in May 2023, some tips for beginners in BBQ, and more!

“We’re all family at the end of the day.” - William Plotz

Follow and connect with For the Love of Q BBQ Team below!

Kurt talks with Ryan Lane, CEO and Founder of Lane's BBQ out of Bethlehem, GA, about getting started cooking BBQ by serving potential clients while working at his brother's insurance company then eventually leaving and selling catering outside of a local produce shop. They also talk about the massive importance to social media while building the Lane's BBQ business, why he moved into rubs and spices, making other people feeling something with his BBQ, the tools he's used along the way, giving up control in his company, helpful tips to cooking a brisket and more!

“It’s passion and people. We absolutely love what we do.”

Follow and connect with Lane's BBQ below!

Kurt talks with Blake Kitchens and Zach Simpkins, Co-Owners of Hound Hog BBQ Supply about how they both got started in BBQ. Blake grew up with a family who grilled but got started on his own on a Masterbuilt grill he was gifted and Zach got into BBQ by getting talked into it by Blake. They talk about how they are separating themselves from other BBQ supply stores, the cool stickers and personalized notes they put with their orders, advice on how to start and grow a business, what they look for in teams who want to be sponsored, keeping up with social media, the importance of having a strong influence in the BBQ community, how to grow the sport of BBQ by leveling the playing field with fees and costs depending on the sanctioning body, and so much more!

“I’m gonna prove my value before I ask for anything.” Blake Kitchens on Competition BBQ Sponsorships

Follow and connect with Hound Hogs BBQ Supply below!

Kurt talks with Sammy Ever of 702 in the Kitchen out of Las Vegas, NV about how his passion for cooking started when he was growing up helping his mom in the kitchen, why he likes trying new things and being unique, supporting small businesses, how he deals with failure and learns from every cook, he talks about his specialty of smoked desserts, cooking different steaks, great seasonings that go with them and more!

"One thing from smoking and my BBQ journey, it’s amazing how you learn almost anything can be smoked."

Follow and connect with 702 in the Kitchen and their sponsors below!

Kurt talks with Justin "Juice" Turner & AJ Johnson of Norala BBQ Team out of Northern Alabama about about moving past the fear of competition and not having enough equipment to start BBQ competitions, hitting it off after their first practice cook and becoming a team, growing the sport by encouraging your friends who are interested in BBQ to get started, why they love KCBS, the power and generosity of the BBQ family, their at home rubs and recipes, and some words of wisdom and encouragement for those who want to get started in BBQ.

“We’re teamed together so anything he does and I do, we bounce off of each other. One thing I like is we give each other freedom.”

Follow and connect with the Norala BBQ Team and their sponsors below!

Kurt talks with the first guest on BBQ 4 Newbies who is from the SCA (Steak Cookoff Association), Michael Underwood of 931 BBQ out of Shelbyville, TN, about why he decided to join the SCA, what to do and what NOT to do when getting ready for an SCA event, what areas he struggled in when he first started, how to deal with the timelines and cooking by yourself, why he heats up his steak before putting it on the grill, how he’s used BBQ Champs to up his game, his favorite steak rub and more!

“If you’re gonna cook by yourself, you gotta practice by yourself.”

Follow and connect with 931 BBQ below!

Kurt talks with Dustin Rudd, Pit Master of Blue Collar BBQ out of Southhaven, MS about how he got started in BBQ at 17 years old when his neighbors left an abandoned smoker after moving, going from KCBS to MBN, why he was hesitant to go into MBN due to the showmanship aspect and how his wife talked him into staying, the learning curve of the different sanctioning bodies, the changing flavor profiles in competition BBQ, how he has budgeted for BBQ competitions, and multiple ways to grow the sport of competition BBQ by getting the public involved.

2022 Grand Champion at the Big Pig Jig in Vienna, GA

“Our best chance of getting corporate money or big sponsors is to get the public involved and get people more excited about it.”

Follow and connect with Blue Collar BBQ below!

Kurt talks with Dustin Davis, Pit Master of Competition BBQ Team 'Que N Da 662' of Coldwater, MS, about how he has been a part of a BBQ family since he was a kid, he loves how it brings people together,  rediscovered how much he loved BBQ this past year, the difficulty (but simplicity) about cooking a whole hog, how ribs are harder to cook than a whole hog, how to grow the sport of BBQ, why new members can be intimidated and how it's up to the people already there being welcoming to break down the barriers, and a few tips on how to make the best ribs.

“It’s like anything else once you get your system down. You get what works for you.”

Follow and connect with Que N Da 662 below!

Kurt talks with Marcio Borguezan, Owner & Founder of Hog Addiction BBQ Competition Team out of Biloxi, MI, and the first BBQ 4 Newbies guest from the MBN (Memphis BBQ Network), about the difference between MBN and other BBQ sanctions, Hogs for a Cause, an organization supporting children with brain cancer, how Marcio finds purpose through BBQ, the roles everyone plays on the BBQ team to be successful, and tips on cooking whole hog.

Hog Addiction BBQ was the 2019 Whole Hog World Champion at Memphis in May.

“You don’t have to give everything you know but you can surely inspire the next person around you.”

Follow and connect with Hog Addiction BBQ below!

Kurt talks with Matt Osman, Pit Master of Blinky's Offset BBQ out of Bellevue, TN, about why his Texas wife was the main reason he got into BBQ, his favorite Lang offset smoker, other types of smokers and why he is an offset guy, where his team name came from, his favorite dishes to make which include unique dishes from his heritage and upbringing, the importance of family and BBQ, how BBQ is a bonding moment between him and his son, his opinion on how to keep the longevity of the sport going.

"The right tool for the right job makes all the difference."

Follow and connect with Blinky's Offset BBQ below!

Kurt talks with Sawyer Williamson, Partner of Williamson Bros. BBQ out of Marietta and Canton, GA about the five different businesses run by Williamson Bros. BBQ, the unique things about their BBQ restaurants including cooking over open pits, how Sawyer's family went from the trailer park to getting noticed by the Atlanta Braves and into the restaurant business, why he loves cooking and the hospitality business, their family line of sauces, rubs, and more, and some advice for anyone who is looking to get into BBQ in general or make it a business.

“I like being around people when I feel like they’re at their best.”

Follow and connect with Williamson Bros. BBQ below!

Kurt talks with The Smokin' Texan (Chrissy Chance, Jeremy Chance, & Keith Kendrick), out of Canton, GA, about what got them interested in starting a BBQ restaurant, how Chrissy and Jeremy got started in BBQ, the Texas style cooking they bring to the table and competitions, how the team works at BBQ competitions, secrets to their whole hog process, and the importance of putting passion and love into your cooking.  

The Smokin' Texan just recently won first place in Whole Hog at Denim Fest 2022! 

“I let the meat speak for itself in the end.”

Follow and connect with The Smokin' Texan below!

Kurt talks with Rub Bagby, Pit Master of Swamp Boys BBQ out of Winter Haven, FL, about starting his BBQ journey 18 years ago, the story of how he got the nickname Rub, why he started teaching classes, why he came up with his own rub and sauce line which are now on Publix shelves, how Rub navigates social media and building his brand, and his changed opinion on how to get the public involved in competition BBQ. Rub has, under his belt, 64 Grand Championships, 52 Reserve Grand Championships, and is in the FBA (Florida BBQ Association) Hall of Fame. Those stats speak for themselves!

"There’s nothing magical here. It’s not the best bottle of sauce that’s doing it. It’s just a combination of tenderness, taste, and of course making it look good."

Follow and connect with Swamp Boys BBQ below!

Kurt talks with Brent Broaddus, Pit Master of Slapulator BBQ out of Riverview, FL, about how his BBQ journey started after feeling lonely during Covid and his social media algorithm taking him to Harry Soo, picking out what tools would work with his physical disability as well as his mental health capabilities, finding the right people, having a supportive spouse and mentors, getting DAL (dead a** last), but continuing on anyway, the unmatched support of the BBQ community and his favorite BBQ sanctioning bodies and competitions.

“When you find your people, anything is possible”

Follow and connect with Slapulator BBQ and their sponsors below!

Kurt talks with Robert Vanderipe, Co-Pit Master of Smoke Me Silly BBQ Team out of Madison, AL, about how he got roped into cooking chicken after a dropout for his first competition, Smoke Me Silly getting back to their roots, Alabama BBQ and if it is a thing, doing competitions just for the love of cooking BBQ, and advice for the newbies who are fresh on the competition circuit.

"One of my favorite things is just going all over this country. Going to these small towns that normally nobody would go to and we get to experience their culture."

Follow and connect with Smoke Me Silly and their sponsors below! 

Kurt talks with Gary Lamb, Owner and Founder of Revival Events Group about how he started in BBQ, how it saved his life and how it helped rebuild his community, creating a better future for competition BBQ by putting the fans first, and Demin Fest happening October 28-29 in Canton, GA.

Denim Fest is a free festival held in Canton, GA this Friday and Saturday, October 28-29. You can purchase tickets for the BBQ Cook-Off by registering through the BBQ Cook-Off Button. Friday is family night with trick-or treating, kids costume contest, live music, food and shopping. Saturday is the GA/FL game, adult denim jacket contest, BBQ, shopping and Guardians of the Jukebox closing out the evening!

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Get more info for Denim Fest and connect with Gary at the links below!