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

Megan Day - Burnt Finger BBQ Afterhours Encore

4/22/2025

This podcast delves into the captivating realm of culinary exploration, focusing on the art and science of barbecue. One of the salient points discussed is the notion of culinary mentorship and collaboration, as exemplified by the speakers' reflections on their aspirations to work alongside esteemed figures in the barbecue community, notably Malcolm Reed. Furthermore, they engage in a thoughtful dialogue regarding personal growth, sharing anecdotes that illuminate the challenges encountered in their culinary journeys, particularly in mastering the intricate techniques of brisket preparation. Additionally, the conversation traverses the personal dimensions of their lives, revealing how past experiences shape their present identities and culinary philosophies. As we cultivate a deeper understanding of barbecue culture, we invite listeners to join us on this enlightening gastronomic journey. Links referenced in this episode: Burnt Finger bbqBurnt Finger MeganPainted Hills Natural Beef 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

4/19/2025

Today, we engage in an enlightening discourse with Megan Day of Burnt Fingers Barbecue, a luminary in the realm of competitive barbecuing. In our conversation, we delve into the origins of her team’s name, which amusingly reflects the fervent passion of barbecue enthusiasts who eagerly seize the first bite, often at the risk of burning their fingers. Furthermore, Megan elucidates the trajectory of her culinary journey, highlighting significant milestones, including her remarkable achievements at prestigious competitions such as the American Royal and Memphis in May. We explore the evolving landscape of barbecue, particularly the shift toward premium ingredients and innovative flavor profiles that captivate both judges and enthusiasts alike. Join us as we uncover the intricacies of barbecue culture, the joys of family involvement in culinary pursuits, and the profound connections forged through this time-honored tradition. Links referenced in this episode: oregondungeness.orgheritagesteel.uspaintedhillsbeef.comburntfingerbbq.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 Stef, Cook and Author - Afterhours Encore

4/15/2025

In this discourse, we elucidate the paramount lesson derived from years of experience in the realms of barbecue, smoking, and grilling. The essence of our conversation revolves around a simple yet profound principle: one must refrain from incinerating the food, thereby ensuring both the integrity of the culinary creation and the domestic environment. Our esteemed guest, Chef Stephen, expounds upon the impact of varying weather conditions on barbecuing, highlighting the importance of adaptability and knowledge expansion in this culinary art. We further delve into personal anecdotes, showcasing the evolution of our respective cooking techniques and the joy derived from culinary experimentation. Ultimately, this episode serves to inspire both seasoned gastronomes and novices alike to embrace the art of barbecue with diligence and creativity. Links referenced in this episode: paintedhillsnaturalbeef.comnbbqa.comsca.comocean-springs.comtheshedbbq.com Companies mentioned in this episode: This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:11:42

Chef Stef, Cook and Author - Encore

4/12/2025

The primary focus of today's discussion is the evolving landscape of barbecue and culinary practices as influenced by the recent pandemic. I, alongside esteemed chef Steph and Hall of Famer Leanne Whippen, delve into the intricacies of adapting traditional cooking methods to contemporary needs, emphasizing the significance of convenience without compromising flavor. Chef Steph shares her transformative journey from a stationary position to a more digital approach in the culinary realm, where she has been refining her skills and creating engaging content for novice cooks. We explore the innovative techniques that have emerged, including elevated meal prep strategies, which cater to individuals seeking to enhance their cooking repertoire while navigating the constraints of time. Our dialogue further examines the impact of technology on barbecue practices, particularly the emergence of new grill brands and the integration of advanced features that simplify the cooking process for enthusiasts and beginners alike. 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:00:46:05

Mike McCarthy - National BBQ Festival

4/5/2025

Mike McCarthy - National BBQ Festival, joins JT and LeeAnn This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Duration:00:47:04

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