The Pork and exotic meats show. Plus, defining Cajun Barbecue

John Lopez dives deep into the world of barbecue, focusing on the intricacies of whole hog cooking and the allure of exotic meats. With insights from barbecue legends like Jess Pryles of Hardcore Carnivore and Grant Pinkerton of Pinkerton's Barbecue, listeners are treated to a wealth of knowledge on techniques and flavors that elevate pork to new heights.

Join Erin and Patrick Feges, known for their mastery in whole hog barbecue, as they discuss the challenges and rewards of venturing beyond traditional Texas brisket. The episode also highlights the unique approaches of Michael Sandberg from The Pit Room and the innovative use of exotic meats such as cabrito and duck.

Discover the secrets behind crafting the perfect barbecue rubs and spices with insights from Scott DeKnight of Badia Spices and learn about the fusion of Cajun flavors with Keith Guidry's Extra Cajun seasoning. This episode is a must-listen for anyone looking to expand their barbecue repertoire and embrace the rich tapestry of flavors that define the art of grilling.