Forum moderator and morning talk show host Jim Morgan interviews Bobby Flay when he was out promoting his cookbook "Boy Gets Grill"...while this interview is a little dated it is still relevant and expertly done!!
I talk with Kevin Bevington of Homebbq.com. Kevin talks about what he is looking to do in his second term as FBA president, his competition cooking class and his new line of grilling and bbq videos which can be found/purchased on his website!
I talk with Dave Hutson, owner of Woodmans Real Pit BBQ. We quickly review our first conversation and then dive in to his operation and how it is going for him as a BBQ catering person in NE Ohio. Dave shares a lot of great info that will be especially helpful to any of you who are looking to get in to this line of business.
I enjoy another conversation with one of the most well known people in the BBQ community. Ray and I talk about his new book, the new job at the Greenbriair teaching the BBQ Mastery Class and much more!
I talk with Eric Krause from The Original Charcoal Company. We explore how he got in to the charcoal business, what it takes to go up against the big boys, how his product differers from Kingsford and many other items.
I talk with Rennie Knopf, creator of Championshipbbq.tv. The first website dedicated to showing videos of BBQ competitions...mainly focusing on the FBA events at this time. Lots of good info and a great site to visit!
I interview Kevin Bevington of Homebbq.com. They have been dominating the FBA for 4 straight years and also get their share of wins in a number of KCBS events as well. Kevin shares some of his tips and gives advice to the new teams that are hitting the circuit.
In part two we finish up the pre-cook and get in to the cooking and post cook tips and techniques. We also learn an interesting fact about trying to keep a brisket between 160* and 180* and Of course we end with the parting shots segment.
In part one we meet the panel and get in to the pre-cook techniques of cooking a brisket. I also ask the panel what type of cookers they have, if they use remote thermometers or pit temperature control devices and their thoughts on Kobe beef and prime briskets.
Carolyn and I talk about how the KCBS was founded, what role the KCBS serves in competitions and more. Carolyn and I will be doing a quarterly show to keep up with team standings and other goings on in the KCBS.
Lee Ann talks about how she got in to BBQ, her thoughts on chicken in KCBS event, what it was like being on the BBQ Cook-Off Series on the VS. Network, offers advice to new competitors and a host of other items.
The owner of Rocks Barbque John Jackson and the software creator Ken Tateno join me to talk
about their pit temperature control device "The Stoker". They also talk about how they came
up with the idea, how they developed the software, how it differs from other pit temperature
control devices and tell us about a guy who uses The Stoker to make his own beer.
Mike Lau, owner of Carolina Grills, talks about what led him into the pit making business, why
his pits are different from others in the market and what he has faced coming up as a new name
in the biz!
Owner Frank Jackowiack describes the sauce he grew up with, how he made it a point to bring it
to market after the BBQ restaurant shut down and he also shares a lot of great information about
getting in to the manufacturing of a barbecue sauce.