The legacy of BBQ is anchored in tradition and multi-generational families, passing methods down from a time when smoking meats with wood was a necessity rather than a luxury.
However in the last 10 years more has changed than likely at any time in history.
It started with higher quality meat sourcing, not just in the grade of meat but including hormone free meat, small farms, and select breeds. In the east and south, some BBQ pit masters are raising their own heritage breed hogs. BBQ restaurant owners are paying more attention to humanely raised and harvested animals.
Sides were elevated, hand crafted desserts added, and even boutique coffee all to bring a richer experience to the BBQ world.
Listen in as we discuss the changes and argue over the nuances within "craft BBQ"
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Ep. 126 - Butter's BBQ
Ep. 125 - The Growing South Texas BBQ Scene
Ep. 124 - Teddy's Barbecue
Ep, 123 - BBQ Openings and Closings
Ep. 122 - Backline Smokers
Ep. 121 - Sausage 101
Ep. 120 - Robert J Lerma
Ep, 119 Bradley Robinson and Chud Pits
Ep. 118 - Pork Steak Run, upcoming BBQ Events, and Listener Questions
Ep, 117 - Pustka Family Barbeque
Ep. 116 - Austin Smoke Works
Ep. 115 - Windy City Smokeout and Feges BBQ
Ep. 114 - Helberg Barbecue one year later
Ep. 113 - BBQ Road Trips Part 2
Ep. 112 - Panther City BBQ
Ep. 111 - Cattleack Barbeque part two
Ep. 110 - Todd David of Cattleack Barbeque
Ep. 109 - Zavala's Barbecue
Ep. 108 - Dayne's Craft Barbecue
Ep. 107 - The Growing DFW BBQ Scene
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