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From Behind The BBQ Front Lines – Tyler’s Barbeque – Amarillo, Texas
UPDATE: May 21, 2020: Per Tyler Frazier, they are still doing to-go only with a temporary drive through and are still currently open from 11am to 6pm(or sold out) closed Sunday and Monday. Their menu is the same except they are not selling meat by the pound in preparation in case meat becomes unavailable in…
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From Behind the BBQ Front Lines – Esaul Ramos – 2M Smokehouse
UPDATE: May 20th, 2020: Per Esaul they are still open same hours – Thursday-Sunday( 11am -4pm or sold out), but their menu has changed a little. They have packs now(see the link HERE) and continue to have meats by the pound however prices have gone up “cause of beef shortage”. Their baker added meat pies…
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UPDATE – From Behind the BBQ Front Lines with Jordan Wright from Wright’s Barbecue – Johnson, Arkansas
UPDATE: May 17, 2020 Guests and friends of @wrightsbarbecue we have some exciting news to share! You guys need to get over to Johnson and buy all the barbecue you can because we are closing for a week next week 5/18-5-22, 5-23 is up in the air depending on where the construction ends up. We are so…
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Behind the BBQ Front Lines with Aaron Siegel – Home Team BBQ
In this detailed and thoughtful episode of ‘Behind The BBQ Front Lines’ I talk to Aaron Siegel from Home Team BBQ in South Carolina. We recorded this May 5th and at that time they had just opened 3 locations for take-out, curbside and delivery with a 4th location coming on board shortly. They have now…
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Michael Fulmer – Houston BBQ Festival – Interview
In this episode I get a chance to chat with Michael Fulmer from the Houston BBQ Festival. He’s someone I’ve been friends with since I first got into the BBQ world. Back when Twitter was the only game in town. Since then he has always been encouraging, generous, and helpful. Not only is he a…
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Ryan Newland – Backline Fabrication – Austin, Texas
In this episode I get a chance to chat with Ryan Newland from Backline Fabrication in Austin Texas. Currently his lead time is 2-3 weeks for live fire items and just 2-3 months for smokers/pits. The best way to get ahold of Ryan is via email here: RYAN@BACKLINEFAB.COM See all things Backline Fabrication here: http://www.backlinefab.com…
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Chris Fultz & Alex Graf- ZZQ Barbeque – Richmond, VA – Interview
In this episode I chat with Chris Fultz & Alex Graf from ZZQ Barbeque in Richmond, Virginia: https://www.zzqrva.com Follow ZZQ Barbeque on Instagram: https://www.instagram.com/zzqrva Follow ZZQ Barbeque on Twitter: https://twitter.com/zzqrva Follow ZZQ Barbeque on Facebook: https://www.facebook.com/zzqrva Here’s a tour of their restaurant and pit room:
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10 Minutes With J.C. Reid – Barbecue Columnist – Houston Chronicle
In this episode of ’10 Minutes With’ I chat with J.C. Reid, the Barbecue Columnist for the Houston Chronicle. We catch up, talk all things Houston Barbecue in terms of what’s going on during the pandemic and how restaurants are pivoting to stay open and do business as well as Texas and Los Angeles barbecue.…
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Lawrence La Pianta – Cherry St. Bar-B-Que – Toronto – Interview
In this episode I chat with Lawrence La Pianta, owner and pitmaster of Cherry St. Bar-B-Que in Toronto, Canada. We chat about his background, his journey’s to 17th Street BBQ in Murphysboro, IL for BBQ classes, the Big Apple BBQ Block Party, opening his restaurant, cooking at Brisket King, and all about his restaurant, cooking…
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Andrew Soto – Butter’s BBQ – Mathis, Texas – Interview
In this episode I chat with Andrew Soto from Butter’s BBQ in Mathis, Texas(a town with only 3 street lights). We get into his background, which included working at a refinery at age 19. We discuss the epiphany he had when he visited Franklin Barbecue in Austin, which was completely different than any BBQ he…
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