BBQ Nation

Food & Cooking Podcasts

BBQ Nation is more than just smoking a brisket. BBQ Nation is a fun and interesting hour with guests ranging from World Champion BBQ Pitmasters to renowned Chefs from all walks of the culinary world. Hosted by Jeff Tracy, TV and Radio celebrity, (The cowboy Cook) along with BBQ Hall of Famer and TV personality Lee Ann Whippen. Jeff and Lee Ann bring their vast knowledge of the food and BBQ world to the forefront. Both Jeff and Lee Ann have years of experience in catering, restaurants and competition, as well as hundreds of appearances on TV between them. Lee Ann beat Bobby Flay on The Food Network’s “Throw Down” along with appearing on a number of shows on the network. Add a large helping of personality and you have the recipe for a fun, interesting and informative show. BBQ Nation is a permanent selection on the radio and podcast list for thousands of listeners. Guests range from TV icons like Graham Kerr “The Galloping Gourmet” and Emmy winning writer and producer John Markus to BBQ business icons like Carey Bringle from Peg Leg Porker and Megan Day from Burnt Finger BBQ. Meathead Goldwyn, creator of AmazingRibs.com is a frequent guest on BBQ Nation. Meathead brings science along with superb techniques and flavor of thoughts to the show. BBQ Nation is produced to cover everything from time, temperature to personality, ideas, and award-winning styles. Step up your BBQ, Grilling and overall cooking game with BBQ Nation. This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Location:

United States

Genres:

Food & Cooking Podcasts

Description:

BBQ Nation is more than just smoking a brisket. BBQ Nation is a fun and interesting hour with guests ranging from World Champion BBQ Pitmasters to renowned Chefs from all walks of the culinary world. Hosted by Jeff Tracy, TV and Radio celebrity, (The cowboy Cook) along with BBQ Hall of Famer and TV personality Lee Ann Whippen. Jeff and Lee Ann bring their vast knowledge of the food and BBQ world to the forefront. Both Jeff and Lee Ann have years of experience in catering, restaurants and competition, as well as hundreds of appearances on TV between them. Lee Ann beat Bobby Flay on The Food Network’s “Throw Down” along with appearing on a number of shows on the network. Add a large helping of personality and you have the recipe for a fun, interesting and informative show. BBQ Nation is a permanent selection on the radio and podcast list for thousands of listeners. Guests range from TV icons like Graham Kerr “The Galloping Gourmet” and Emmy winning writer and producer John Markus to BBQ business icons like Carey Bringle from Peg Leg Porker and Megan Day from Burnt Finger BBQ. Meathead Goldwyn, creator of AmazingRibs.com is a frequent guest on BBQ Nation. Meathead brings science along with superb techniques and flavor of thoughts to the show. BBQ Nation is produced to cover everything from time, temperature to personality, ideas, and award-winning styles. Step up your BBQ, Grilling and overall cooking game with BBQ Nation. This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Twitter:

@BQnation

Language:

English

Contact:

503-756-0500

Website:

https://www.thecowboycook.com/

Email:

jeff@thecowboycook.com

Episodes

Clint Cantwell, AmazingRibs.com President And BBQ Personality Afterhours Encore

4/1/2025

In this discourse, we delve into the intricate nuances of contemporary food trends, with a particular emphasis on the phenomenon of pumpkin spice, which serves as a focal point for our conversation. The dialogue progresses as we reflect on the implications of processed flavors and the perception of authenticity in culinary experiences. We examine the evolution of traditional Thanksgiving preparations, advocating for methods such as spatchcocking to enhance the efficiency and flavor of turkey preparation. Furthermore, we share personal anecdotes regarding family culinary practices, revealing both fond memories and aversions to certain dishes. Ultimately, our discussion underscores the significance of thoughtful food choices and the evolution of personal tastes amidst the backdrop of societal food trends. Links referenced in this episode: paintedhillsnaturalbeef.comamazingribs.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:21:41

Clint Cantwell, AmazingRibs.com President And BBQ Personality Encore

3/29/2025

The salient point of today's discussion centers on the pervasive trend of pumpkin spice in contemporary culinary culture, which has prompted us to critically assess its prevalence and implications. I, alongside my esteemed co-host Dan Whippen, engage in a thorough exploration of this phenomenon, particularly through the lens of an enlightening dialogue with Clint Cantwell, the president of Amazing Ribs. We delve into the absurdity of pumpkin spice-infused products, including children's breakfast cereals, and reflect on the broader implications of such marketing strategies that often prioritize novelty over culinary integrity. As we navigate this discourse, we also touch upon the historical context of pumpkin spice's rise to prominence, particularly its origins tied to Starbucks and the subsequent avalanche of products that have followed suit. Ultimately, our conversation serves as a commentary on the intersection of food, marketing, and consumer behavior, urging listeners to consider the authenticity of their culinary choices amidst these fleeting trends. Links referenced in this episode: amazingribs.comheritagesteel.usoregonDungeness.orgpaintedhillsbeef.compigpowder.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:42:55

JR Love Houston - The Cowboy Yacht Club - Afterhours

3/25/2025

This podcast episode delves into the intricate nuances of barbecue, as we engage in a conversation with the esteemed J.R. Love Houston. The discussion is punctuated by a series of thought-provoking inquiries that prompt reflections on culinary preferences and personal experiences in the realm of barbecue. With insights into the artistry of brisket preparation and the diverse flavors of wild game, J.R. shares his culinary journey and the lessons imparted by his late stepfather, a pivotal figure in his culinary education. Furthermore, we explore the whims of barbecue standards and the candid frustrations that accompany the art of judging barbecue dishes. As we traverse through anecdotes and preferences, we invite our audience to reflect on their own culinary experiences while embracing the jovial spirit of barbecue culture. Links referenced in this episode: paintedhillsnaturalbeef.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:12:52

JR Love Houston - The Cowboy Yacht Club

3/22/2025

The Houston Rodeo stands as a monumental spectacle, characterized by its extensive barbecue competition that has evolved significantly since its inception in 1974. In this enlightening episode, we engage with Junior Love, the guiding spirit of the Cowboy Yacht Club, who shares his profound insights on the intricacies of barbecue culture in Texas. With the competition expanding from merely a handful of teams to over 250, the event now draws an impressive 250,000 attendees within a mere three days. We delve into Junior's illustrious journey in barbecue, from his formative years cooking alongside his stepfather to his current status as a seasoned competitor. Furthermore, we explore the essential elements that contribute to the distinctiveness of Texas brisket, emphasizing the importance of dry rubs and slow smoking techniques that define this culinary tradition. Links referenced in this episode: heritagesteel.usoregondungeness.orgpaintedhillsbeef.compigpowder.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:42:54

Dirty Dick (Richard Westhaver) Dirty Dicks Hot Sauces - Afterhours Encore

3/18/2025

This podcast episode features an engaging conversation with Richard Westhaver from Dirty Dick's Hot Sauce, delving into the nuances of culinary creativity and the art of barbecue. We explore the intricate process of recipe development, with Richard revealing that he often composes twenty recipes to yield a single successful creation, underscoring the dedication required in the culinary arts. Additionally, he shares insights into the challenges faced by entrepreneurs in the food industry, emphasizing the relentless nature of managing a business. The dialogue further touches on personal reflections, such as the impact of past decisions and the aspiration for continual improvement. Listeners are invited to appreciate the depth of experience and passion that defines the world of barbecue and hot sauce. Links referenced in this episode: dirtydickshotsauce.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:12:28

Dirty Dick (Richard Westhaver) Dirty Dicks Hot Sauces Encore

3/15/2025

The primary focus of this episode revolves around the illustrious figure of Richard Westhaver, affectionately known in culinary circles as Dirty Dick, who has made an indelible mark in the realm of hot sauces. As we delve into his remarkable journey, we uncover the genesis of his distinctive sauces, which originated from his early experiences in the Caribbean, where he was inspired by the vibrant flavors and culinary practices of the local populace. Throughout our discourse, we explore the myriad challenges he has faced in navigating the competitive landscape of the food industry, particularly the complexities of distribution and marketing that often thwart emerging entrepreneurs. Additionally, we engage in a thorough examination of the regulatory framework governing food production, emphasizing the importance of comprehending these nuances for anyone aspiring to enter this domain. Join us as we gain insights from Dirty Dick's wealth of experience and reflect on the evolving nature of consumer preferences in the hot sauce market. Links referenced in this episode: oregondungeness.orgpaintedhillsbeef.comheritagesteel.usdirtydickshotsauce.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:45:04

David Stidham - Compart Duroc Afterhours

3/11/2025

This podcast episode delves into the intricate interplay of barbecue culture and personal anecdotes, as we engage in a spirited dialogue with David Stidham from Compart Durock. Our conversation traverses a range of topics, including culinary preferences and the nuances of competition barbecue. Notably, we explore the significance of garnishes, particularly parsley, and whether their aesthetic value justifies the time spent on their preparation. Furthermore, we contemplate the intriguing question of which historical figure we would choose to cook for, revealing personal passions that shape our culinary identities. As we unravel these themes, we invite our audience to reflect on their own barbecue experiences and preferences. Links referenced in this episode: CompartDuroc Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:13:35

David Stidham - Compart Duroc

3/8/2025

This podcast episode features an engaging discourse with David Stidham, the Vice President of Sales and Marketing at Compart Durock. Central to our conversation is the evolution of Stidham's illustrious career in the barbecue industry, which commenced with his serendipitous foray into competitive cooking. He recounts his journey from a corporate marketing executive to a fervent participant in barbecue competitions, culminating in the establishment of his own restaurant. Stidham elucidates the intricacies of pork production, particularly focusing on the premium quality of Durock pork and the innovative practices employed by the Compart family since 1949. Through this dialogue, we explore the significance of sustainable practices in the pork industry and the challenges faced during the COVID-19 pandemic, alongside the promising future of Compart Durock amidst evolving market demands. Links referenced in this episode: heritagesteel.usoregondungeness.orgpaintedhillsbeef.compigpowder.comcompartdirect.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:45:53

Steven Raichlen, Author, journalist, lecturer, and tv host - Afterhours Encore

3/4/2025

This podcast episode delves into the intricate art of grilling vegetables and fruits, illuminating the various techniques and flavor enhancements that can be achieved through smoking. We engage in a profound discussion with culinary luminaries Leanne Whippen and Steven Raichlen, who share their expertise on the optimal preparation methods for an array of vegetables, including bell peppers and corn, as well as the innovative practice of smoking unconventional items such as lettuce and cocktails. The episode emphasizes the importance of simplicity in grilling, advocating for an appreciation of the innate flavors of ingredients rather than overwhelming them with complexity. Furthermore, we explore the delightful results that can be attained by employing smoking techniques on fruits, revealing how they can elevate traditional recipes to unprecedented heights. This conversation not only serves to inspire culinary experimentation but also underscores the boundless possibilities inherent in the realm of barbecuing. Links referenced in this episode: barbecuebible.comstevenraichlen Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:14:37

Steven Raichlen, Author, journalist, lecturer, and tv host - Encore

3/1/2025

This episode delves into the fundamentals of barbecuing, emphasizing the necessity for both novice and seasoned grillers to revisit the basics of this culinary art. We engage in a profound discussion with the esteemed Steven Reichlan, who has profoundly influenced the barbecue landscape through his extensive writings and teachings. Central to our discourse is the importance of understanding fundamental techniques, such as fire management and the various cooking methods applicable to different cuts of meat. We explore the nuances of brisket preparation, elucidating the intricacies involved in achieving the perfect balance of flavor and texture. Furthermore, we address common misconceptions surrounding barbecue practices, aiming to equip our audience with the knowledge requisite for mastery in the grilling domain. Links referenced in this episode: paintedhillsbeef.comheritagesteel.usoregondungeness.orgpigpowder.combarbecuebible.combbqnationjt.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:44:43

John Fuhrman, Bub and Muthas Rubs - Afterhours

2/25/2025

The prevailing theme of this podcast episode centers on the challenges and intricacies of establishing and sustaining a successful business within the culinary realm, specifically through the lens of the barbecue rub industry. Our discussion delves into the experiences of John Fuhrman, who shares invaluable insights derived from his journey with Bub and Muthas Rubs, emphasizing that while the path to success may appear straightforward, it is fraught with obstacles that require relentless dedication and strategic acumen. We explore the alarming statistic that approximately fifty percent of new ventures within this sector fail within their inaugural year, often due to insufficient commitment or misguided partnerships. Moreover, we elucidate the importance of maintaining product quality and the necessity for aspiring entrepreneurs to adopt a meticulous approach toward their operations. Ultimately, this dialogue serves as a clarion call for would-be business proprietors to remain vigilant and proactive in navigating the complexities of their chosen market. Links referenced in this episode: paintedhillsnaturalbeef.comfacebook.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:26:21

John Fuhrman, Bub and Muthas Rubs

2/22/2025

This podcast episode features an engaging dialogue with John Furman, the founder of Bub and Mother's Rubs, who shares the intricacies of his journey in the spice industry. The salient point of the discussion revolves around the importance of maintaining product quality and the significance of community engagement, particularly in support of veterans. John recounts his experiences and challenges in establishing his business, emphasizing the necessity of resilience in the face of setbacks. Furthermore, he elucidates his charitable initiatives aimed at aiding veterans, demonstrating a commitment to social responsibility within the culinary realm. As the conversation unfolds, we delve into the nuances of his various rub flavors and the strategies he employs to secure their place in the competitive marketplace. Links referenced in this episode: heritagesteel.usoregon dungeness.orgbubbandmothers.compaintedhillsbeef.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:55:21

Carey Bringle, Peg Leg Porkers Afterhours Encore

2/20/2025

This podcast episode features an engaging dialogue with Carey Bringle from Peg Leg Porker in Nashville, who shares his profound insights into the world of barbecue. The salient point of our conversation revolves around the notion that mistakes serve as pivotal learning experiences in one's culinary journey, shaping the path to success. Carey elaborates on his experiences, discussing the influence of his familial background in his culinary development and emphasizing the importance of learning from past errors. Furthermore, we delve into his aspirations, including the desire to collaborate with esteemed figures in the barbecue domain, thereby fostering a deeper understanding of the craft. As we navigate through this conversation, listeners will gain valuable perspectives on the intersection of entrepreneurship and barbecue mastery, underscoring the essence of resilience and growth in the culinary arts. Links referenced in this episode: paintedhillsnaturalbeef.compeglegporker.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:13:20

Carey Bringle - Peg Leg Porkers Encore

2/15/2025

The salient point of today's discussion centers on the remarkable journey of Carrie Bringle, the proprietor of Peg Leg Porker in Nashville, who has transformed his passion for barbecue into a thriving empire. We delve into the genesis of his culinary venture, exploring how his extensive experience in both competition barbecuing and the corporate world culminated in the establishment of his restaurant. Bringle elucidates the strategic decisions that guided him to focus solely on pork and chicken, thereby carving a unique niche within Nashville's diverse barbecue landscape. Furthermore, we examine the challenges he faced during the pandemic and his commendable efforts to support the local community through initiatives like Operation Barbecue Relief. This episode not only highlights the intricacies of running a successful barbecue establishment but also underscores the significance of community and resilience in the face of adversity. Links referenced in this episode: heritagesteel.usoregon-dungeness.orgpaintedhillsbeef.compeglegporker.compeglegporkerspirits.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:43:59

Megan Day - Burnt Finger BBQ Afterhours Encore

2/14/2025

This podcast episode presents a compelling discourse centered on the culinary arts, particularly focusing on the intricate world of barbecue. Our esteemed guest, Megan, shares her aspirations of cooking and dining with historical icons, exemplifying the boldness of figures such as Amelia Earhart. The conversation further delves into the nuances of barbecue competitions, where Megan articulates her vision for enhancing the judging process through random table assignments to mitigate biases. Additionally, we explore the personal journey of our guest, who reflects on the challenges faced in mastering the brisket flat, a culinary endeavor that continues to present difficulties. Ultimately, this episode serves as a profound examination of culinary passion, personal growth, and the enduring allure of barbecue culture. Links referenced in this episode: BurntFingerbbqBurntFingerMegan Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:14:05

Megan Day - Burnt Finger BBQ Encore

2/8/2025

Megan Day, a prominent figure in the barbecue competition realm, joins us to elucidate her journey with Burnt Fingers Barbecue, a name inspired by the fervent passion for barbecue that often results in literal burns as eager guests attempt to procure the first taste. From the inception of their culinary venture, Megan and her husband Jason have experienced meteoric success, highlighted by their notable achievements at prestigious events such as the American Royal and Memphis in May. Throughout our discourse, we delve into the intricacies of competitive barbecue, exploring the evolving taste preferences of judges and the significance of high-quality ingredients in achieving victory. Megan's insights into the camaraderie found within the barbecue community further illuminate the profound personal connections forged through this culinary pursuit. Ultimately, this episode serves as an inspiring testament to the transformative power of barbecue, not merely as a culinary art but as a means of fostering community and familial bonds. Links referenced in this episode: heritagesteel.usoregondungeness.orgburntfingerbbq.compaintedhillsbeef.compigpowder.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:45:40

Chef Michelle Wallace, Afterhours

2/7/2025

This podcast episode delves into the culinary philosophies and experiences of our esteemed guest, Michelle Wallace. Central to our discussion is the exploration of her innovative approach to integrating diverse culinary influences, particularly as she reflects on her aspirations to impress the legendary chef Leah Chase with her unique take on fried chicken and gumbo. Throughout the conversation, we engage in a series of thought-provoking inquiries, including the challenges of culinary experimentation, the balance between success and failure in dish creation, and the humorous yet poignant reflections on personal growth within the culinary landscape. As we traverse through various topics, including the peculiarities of barbecue etiquette and the significance of cultural culinary exchanges, Michelle's insights illuminate the dynamic interplay between tradition and innovation in modern cooking. We conclude this enriching dialogue with heartfelt acknowledgments of the inspirations that drive us in our culinary journeys, reinforcing our commitment to excellence in the art of barbecue. Links referenced in this episode: paintedhillsnaturalbeef.comdakinbop.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:11:45

Chef Michelle Wallace

2/3/2025

This podcast episode features an engaging dialogue with Michelle Wallace, a prominent figure in the barbecue community and a media personality. Central to our discussion is the significance of both formal culinary training and practical experience in the barbecue industry, highlighting the necessity of understanding business operations in conjunction with culinary skills. Michelle shares her personal journey, illustrating how she transitioned from traditional restaurant roles to becoming a celebrated pitmaster, as well as her innovative approach to barbecuing. We explore the challenges and joys of maintaining consistency in food preparation and the importance of community support in one’s culinary endeavors. Join us as we delve into the nuances of barbecue culture, competition experiences, and the evolution of culinary artistry through the lens of our esteemed guest. Links referenced in this episode: heritagesteel.usoregondungeness.orgbarbecuenationjt.compaintedhillsbeef.compigpowder.comchefmichellewallace.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:44:55

Richard Fergola - Fergolicious BBQ - Afterhours ENCORE

1/30/2025

Join us for a lively conversation with Rich Fragola from Burgerlicious Barbecue as he dives into the world of competitive barbecuing. Rich shares his insights on the evolving barbecue scene, including the hottest new tools like the brisket caddy that has gained popularity among competitors. The discussion takes a humorous turn as Rich recounts his experiences in the kitchen, including cooking for barbecue legends and even a memorable mishap involving a missed turn-in at a competition. With a blend of personal anecdotes and industry wisdom, Rich emphasizes the importance of community in barbecue and the joy of bringing people together through food. Tune in for tips, laughs, and a look at what it takes to succeed in the competitive barbecue circuit. Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:19:30

Richard Fergola - Fergolicious BBQ - ENCORE

1/25/2025

Richard Fergola from Fergalicious Barbecue shares his journey from a high school wrestling coach to a successful competitor in the world of barbecue. He emphasizes the importance of preparation and consistency, highlighting how meticulous planning and execution can lead to success in competitions like the American Royal. Throughout the conversation, Richard discusses his unique approach to trimming meats for competitions, focusing on uniformity and presentation to impress judges. He also describes his commitment to using quality ingredients, including aged pecan wood and high-quality meats, which contribute to his award-winning results. With insights into his upcoming barbecue classes and new partnerships, Richard's passion for barbecue shines through as he prepares for more competitions ahead. Links referenced in this episode: obr.orgpaintedhillsbeef.comgunterwilhelm.comfergaliciousbbq.comoregondungeness.orgheritagesteel.usmbbqa.orgbarbecuenews.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:42:53