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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TFP Ep. 106 - Women in BBQ
TFP BBQ Ep. 105 - Red Dirt pitmaster chat
TFP BBQ Ep. 104 - BBQ Road Trip Tips Part 1
TFP BBQ Ep. 103 - Tin Roof BBQ
TFP BBQ Ep, 102 - BBQ News and Q&A
TFP BBQ Ep. 101 - Swig & Swine
TFP BBQ Ep. 100 - Fox Bros BBQ
TFP BBQ Ep. 99 - John Lewis of Lewis Barbecue
TFP BBQ Ep. 98 - Rodney Scott's BBQ
TFP BBQ Ep. 97 - Charleston Wine + Food
TFP BBQ Ep. 96 - Pitmaster Pet Peeves
TFP BBQ History Ep. 95 - West Texas Barbecue
TFP BBQ Ep. 94 - Schulenberg City Market
TFP BBQ Ep. 93 - Smokin' Z's BBQ
TFP BBQ Ep. 92 - Brett's Barbecue Shop
TFP BBQ EP. 91 - Charleston Wine + Food announcement
TFP BBQ Ep. 90 - Black Board BBQ
TFP BBQ Ep. 89 - Direct Heat Resurgence
TFP BBQ Ep. 88 - Our Year in BBQ 2018
TFP Ep. 87 - BBQ Friends and 2019 Predictions
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