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Episode 458Taking you back to 11/21/2017 - This week…we feature a guest that was scheduled to join the broadcast shortly, but he bailed on us to prepare for a television appearance tomorrow—apparently requiring an extensive travel!As Jon noted during the introduction, Thanksgiving is right around the corner, meaning your social feeds will soon be inundated with holiday birds. In this segment, we tackle holiday prep head-on—specifically covering the emergency steps to take when you realize two days before dinner that your giant frozen turkey is still rock solid in the freezer! We break down exactly how to handle that crisis.As a quick reminder, this interview originally aired back in 2017 when we were utilizing traditional phone lines for call-ins, which explains why Sam’s connection has that classic telephone sound quality.It’s always a fantastic time chatting with Sam, packed with great insights and plenty of entertainment.**Don’t forget to rate and review the show on your podcast app.**Want to hear more from this episode? Click the link below for the full show:Original Air Date: 11/21/2017Original Full Show Link: CLICK HERE

(November 3, 2026 - Hour Two) Tonight on The BBQ Central Show, host Greg Rempe delivers a powerhouse broadcast celebrating elite live-fire achievements and the massive, life-changing charity efforts driving the modern barbecue community. First, monthly guest Malcom Reed of How To BBQ Right joins the program. After a frustrating technical SNAFU forced us to miss him last month, Malcom is re-loaded and ready to roll. We will dive deep into his monumental induction into the Barbecue Hall of Fame, catch up on his experiences at the Open Fire Meat-Up a few weeks back, and get an exclusive look at what his Thanksgiving cooking plans look like for this year. Next, we welcome a first-time debut guest to the show: Becker Hall, the Co-Founder of Hogs for the Cause. We will be executing a comprehensive deep dive into this incredible organization—exploring its humble origins, its explosive growth into one of the premier charity events in the country, the staggering millions of dollars they have raised to support pediatric brain cancer patients, and an exclusive preview of what the highly anticipated 2027 main fundraiser festival is going to look like. Malcom Reed interview, HowToBBQRight, Barbecue Hall of Fame induction, Open Fire Meat Up, Thanksgiving barbecue recipes, Becker Hall Hogs for the Cause, pediatric brain cancer charity BBQ, Hogs for the Cause 2027 festival, live fire podcast, Greg Rempe, competitive barbecue fundraising, charity pig roast.

(November 3, 2026 - Hour One) Tonight on The BBQ Central Show, host Greg Rempe delivers a powerhouse broadcast celebrating elite live-fire achievements and the massive, life-changing charity efforts driving the modern barbecue community. First, monthly guest Malcom Reed of HowToBBQRight joins the program. After a frustrating technical SNAFU forced us to miss him last month, Malcom is re-loaded and ready to roll. We will dive deep into his monumental induction into the Barbecue Hall of Fame, catch up on his experiences at the Open Fire Meat-Up a few weeks back, and get an exclusive look at what his Thanksgiving cooking plans look like for this year. Next, we welcome a first-time debut guest to the show: Becker Hall, the Co-Founder of Hogs for the Cause. We will be executing a comprehensive deep dive into this incredible organization—exploring its humble origins, its explosive growth into one of the premier charity events in the country, the staggering millions of dollars they have raised to support pediatric brain cancer patients, and an exclusive preview of what the highly anticipated 2027 main fundraiser festival is going to look like. Malcom Reed interview, HowToBBQRight, Barbecue Hall of Fame induction, Open Fire Meat Up, Thanksgiving barbecue recipes, Becker Hall Hogs for the Cause, pediatric brain cancer charity BBQ, Hogs for the Cause 2027 festival, live fire podcast, Greg Rempe, competitive barbecue fundraising, charity pig roast.

Episode 457Taking you back to 11/8/2016 - Being featured this week is a rare occurrence on this show…but it does happen very now and again…which is what…a guest NO SHOWS for the segment. In this instance, it was Kenji Lopez Alt not showing up for his scheduled appearance on the show.In real time, you can hear what it’s like when a guest forgets, decides to show up…or for whatever reason…ghosts their appearance to the show. Also in this show, you can hear me give you my pitch for being President of The United States…specifically a guy whom I was nominating for my Secretary of Defense…a guy who was doing bong rips of Carolina Reaper Peppers…and also blasted rails of dried Carolina Reaper Pepper dust…MACHO to say the least…MACHO!!Anyway…check out what it’s like when I get left at the guest alter and spontaneously fill a segment…I even dialed out to Sterling Ball in a desperate attempt to fill time…and being the true stud that he is…picked the phone up and unknowingly found himself in the middle of a BBQ Central Show segment…This is why Sterling is a legend…PERIOD!!!BTW, quick update on Sterling…even though his doctor’s told him we would most likely never walk again…he continues to defy the odds and the diagnosis…and is close to walking on his own!! We have to get him on the show to talk about this stuff!!**Don’t forget to rate and review the show on your podcast app.**Want to hear more from this episode? Click the link below for the full show:Original Air Date: 11/8/2016Original Full Show Link: CLICK HERE

(October 27, 2026 - Hour Two) Tonight on The BBQ Central Show, host Greg Rempe welcomes an elite American Royal champion to the broadcast followed by the highly anticipated return of the monthly roundtable panel to dissect the latest heavy-hitting industry investments. First, we sit down with a long-time acquaintance but first-time guest, Megan Day of Burnt Finger BBQ. From the team's historic roots to the massive growth of their award-winning products, Megan takes us inside the genesis and current state of the brand. We will dive deep into her personal journey as a prominent female leader in the competitive circuit, her raw thoughts on navigating social media, and their sensational category win at the American Royal this year, taking home the top spot in sausage. Plus, Megan drops an exclusive look into the details of her upcoming book project. In our second hour, the Embedded Correspondents take over the studio. Doug, Jon, Rusty, and Matt return for their monthly segment to tackle the massive news surrounding the latest major cash infusion into the BBQ World Cup finals. Once the big-money business talk settles, the guys will lock in to face a brand-new, unfiltered list of 100% Assurity Statements. Timeline & Segment Breakdown 9:14pm - Segment 1: Megan Day – The Story of Burnt Finger BBQ & American Royal Glory The Brand Blueprint: Megan shares the history, team dynamics, and competitive drive that built Burnt Finger BBQ into a staple name.Breaking Barriers & Algorithms: A candid conversation on her perspective as a female pitmaster in a changing circuit, alongside a look at how social media impacts modern BBQ culture.Sausage Category Kings: Behind-the-scenes of their massive triumph at the American Royal World Series of Barbecue.From Pit to Page: Early details on her next major creative project—a newly greenlit book deal. 10:14pm - Segment 2: The Embedded Correspondents – World Cup Investments & Assurity Following the Money: Doug, Jon, Rusty, and Matt dissect the newest financial backing and private investments expanding the reach of the BBQ World Cup.100% Assurity Roundtable: The correspondents step up to debate a fresh gauntlet of definitive, line-in-the-sand statements covering the live-fire industry.Hot Take Central: Rapid-fire analysis of the breaking news, rumors, and controversies making waves across the backyard and competitive scenes. Key Links & Resources Mentioned in This Episode: Shop Award-Winning Rubs & Sauces: Burnt Finger BBQ Official SiteSubscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major audio streaming platforms. Target SEO Keywords for Indexing: Megan Day Burnt Finger BBQ interview, American Royal sausage category winner, female pitmasters competition barbecue, barbecue rub and sauce products, BBQ Central Show Greg Rempe, Embedded Correspondents podcast roundtable, BBQ World Cup prize money investors, 100 percent Assurity Statements, live fire grilling news.

(October 27, 2026 - Hour One) Tonight on The BBQ Central Show, host Greg Rempe welcomes an elite American Royal champion to the broadcast followed by the highly anticipated return of the monthly roundtable panel to dissect the latest heavy-hitting industry investments. First, we sit down with a long-time acquaintance but first-time guest, Megan Day of Burnt Finger BBQ. From the team's historic roots to the massive growth of their award-winning products, Megan takes us inside the genesis and current state of the brand. We will dive deep into her personal journey as a prominent female leader in the competitive circuit, her raw thoughts on navigating social media, and their sensational category win at the American Royal this year, taking home the top spot in sausage. Plus, Megan drops an exclusive look into the details of her upcoming book project. In our second hour, the Embedded Correspondents take over the studio. Doug, Jon, Rusty, and Matt return for their monthly segment to tackle the massive news surrounding the latest major cash infusion into the BBQ World Cup finals. Once the big-money business talk settles, the guys will lock in to face a brand-new, unfiltered list of 100% Assurity Statements. Timeline & Segment Breakdown 9:14pm - Segment 1: Megan Day – The Story of Burnt Finger BBQ & American Royal Glory The Brand Blueprint: Megan shares the history, team dynamics, and competitive drive that built Burnt Finger BBQ into a staple name.Breaking Barriers & Algorithms: A candid conversation on her perspective as a female pitmaster in a changing circuit, alongside a look at how social media impacts modern BBQ culture.Sausage Category Kings: Behind-the-scenes of their massive triumph at the American Royal World Series of Barbecue.From Pit to Page: Early details on her next major creative project—a newly greenlit book deal. 10:14pm - Segment 2: The Embedded Correspondents – World Cup Investments & Assurity Following the Money: Doug, Jon, Rusty, and Matt dissect the newest financial backing and private investments expanding the reach of the BBQ World Cup.100% Assurity Roundtable: The correspondents step up to debate a fresh gauntlet of definitive, line-in-the-sand statements covering the live-fire industry.Hot Take Central: Rapid-fire analysis of the breaking news, rumors, and controversies making waves across the backyard and competitive scenes. Key Links & Resources Mentioned in This Episode: Shop Award-Winning Rubs & Sauces: Burnt Finger BBQ Official SiteSubscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major audio streaming platforms. Target SEO Keywords for Indexing: Megan Day Burnt Finger BBQ interview, American Royal sausage category winner, female pitmasters competition barbecue, barbecue rub and sauce products, BBQ Central Show Greg Rempe, Embedded Correspondents podcast roundtable, BBQ World Cup prize money investors, 100 percent Assurity Statements, live fire grilling news.

Episode 456Taking you back to 10/10/2014 - Being featured this week are 2 brothers…both competitive BBQ cooks…and at the time…both were heading to the Sam’s Club National Finals in Bentonville, Arkansas. While not usually competing against each other…in this instance, they both decided to cook separately for the Sam’s Club Tour…and both did well enough to advance through the local contest…then again through the regional round and ultimately into the finals of 2014…a pretty good run for both cooks.I know there has been talk about a version of Sam’s Club coming back in some form…haven’t really heard much about it recently…but I do know that World Food Championships just wrapped up this past Sunday…so we will be looking for a Mike McCloud wrap up soon.If you aren’t familiar with Keith and Kent Boatright…this is a good introduction to both of them…also, if you have ever heard the term “You’ve been Boat-Righted”...this is where it came from!**Don’t forget to rate and review the show on your podcast app.**Want to hear more from this episode? Click the link below for the full show:Original Air Date: 10/10/2014Original Full Show Link: CLICK HERE

(October 20, 2026 - Hour Two) Episode Description: Tonight on The BBQ Central Show, host Greg Rempe returns with a heavy-hitting lineup addressing crucial backyard safety, the latest tech shaking up the retail market, and a highly anticipated open-fire masterclass . First, the legendary Meathead from AmazingRibs.com joins the broadcast. We are breaking down the high-heat art of WOK cooking directly on top of a charcoal chimney starter. Then, we are tackling a critical retrospective: the great bristle grill brush fiasco of 2026. We will look at the 20-year history of dangerous wire bristles, why the industry is hitting a breaking point, and provide the absolute best safe, wire-free alternatives for your cleaning routine. Next, Wes Wright from Cookout News stops by for our essential monthly industry business breakdown. We are diving into the newest product rollouts, including a highly anticipated new smoker from Pit Boss, and examining a few new super high-end charcoal ovens making waves in the premium outdoor kitchen space. In our second hour, we are re-loading the authority on open-fire cooking, Al Frugoni! After an unexpected emergency forced us to push his segment last week, Al joins us to break down the massive success of the 2026 Meat-Up in Hondo, Texas, his time on The Pitmasters TV, and look months ahead to project what the 2027 Memphis in May International Festival will look like. Timeline & Segment Breakdown 9:14pm - Segment 1: Meathead – Chimney Wok Cooking & The Grill Brush Fiasco The Ultimate Heat Station: Meathead shares tips for utilizing your charcoal chimney starter as a high-powered vortex burner for authentic wok searing.20 Years of Danger: A deep dive into the history, medical warnings, and regulatory discussions surrounding wire bristle grill brushes leading up to the tipping point of 2026.Better Alternatives: Evaluating the safest and most efficient cleaning tools on the market, from nylon and wooden scrapers to pumice stones and coil brushes. 9:35pm - Segment 2: Wes Wright (Cookout News) – Pit Boss Innovations & Luxury Charcoal Ovens Pit Boss Expansion: Breaking down the specs, features, and target market of the newest smoker hitting the retail pipeline from Pit Boss.The Next Tier of Live-Fire: Taking a close look at a few new ultra-premium, high-end charcoal ovens blending indoor kitchen performance with pure outdoor wood-fired flavor.Industry Trends: Analyzing consumer demand shifts as manufacturing gears up for the late-season push. 10:14pm - Segment 3: Al Frugoni – The Re-Loaded Open-Fire Masterclass The Return: Al Frugoni joins the show following last week's emergency delay.Hondo 2026 Deep Dive: Capturing the energy, unique cooks, and community growth from this year's Meat-Up in Hondo, Texas.Television & Memphis 2027: Behind-the-scenes stories from The Pitmasters TV and early strategies for the upcoming 2027 Memphis in May competition trail. Key Links & Resources Mentioned in This Episode: Unbiased BBQ Science & Reviews: AmazingRibs.com Official SiteStay Updated on Industry Business: Cookout News WebsiteMaster the Open Flame: Al Frugoni Live Fire & SeasoningsSubscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major platforms. ___________________________________________________________________________ Target SEO Keywords for Indexing: Meathead AmazingRibs, charcoal chimney wok cooking, wire grill brush danger 2026, safe grill brush alternatives, Cookout News Wes Wright, new Pit Boss smoker release, luxury charcoal ovens, Al Frugoni open fire cooking, Hondo Texas Meat-Up 2026, The Pitmasters TV, Memphis in May 2027 strategy, live fire podcast.

(October 20, 2026 - Hour One) Episode Description: Tonight on The BBQ Central Show, host Greg Rempe returns with a heavy-hitting lineup addressing crucial backyard safety, the latest tech shaking up the retail market, and a highly anticipated open-fire masterclass . First, the legendary Meathead from AmazingRibs.com joins the broadcast. We are breaking down the high-heat art of WOK cooking directly on top of a charcoal chimney starter. Then, we are tackling a critical retrospective: the great bristle grill brush fiasco of 2026. We will look at the 20-year history of dangerous wire bristles, why the industry is hitting a breaking point, and provide the absolute best safe, wire-free alternatives for your cleaning routine. Next, Wes Wright from Cookout News stops by for our essential monthly industry business breakdown. We are diving into the newest product rollouts, including a highly anticipated new smoker from Pit Boss, and examining a few new super high-end charcoal ovens making waves in the premium outdoor kitchen space. In our second hour, we are re-loading the authority on open-fire cooking, Al Frugoni! After an unexpected emergency forced us to push his segment last week, Al joins us to break down the massive success of the 2026 Meat-Up in Hondo, Texas, his time on The Pitmasters TV, and look months ahead to project what the 2027 Memphis in May International Festival will look like. Timeline & Segment Breakdown 9:14pm - Segment 1: Meathead – Chimney Wok Cooking & The Grill Brush Fiasco The Ultimate Heat Station: Meathead shares tips for utilizing your charcoal chimney starter as a high-powered vortex burner for authentic wok searing.20 Years of Danger: A deep dive into the history, medical warnings, and regulatory discussions surrounding wire bristle grill brushes leading up to the tipping point of 2026.Better Alternatives: Evaluating the safest and most efficient cleaning tools on the market, from nylon and wooden scrapers to pumice stones and coil brushes. 9:35pm - Segment 2: Wes Wright (Cookout News) – Pit Boss Innovations & Luxury Charcoal Ovens Pit Boss Expansion: Breaking down the specs, features, and target market of the newest smoker hitting the retail pipeline from Pit Boss.The Next Tier of Live-Fire: Taking a close look at a few new ultra-premium, high-end charcoal ovens blending indoor kitchen performance with pure outdoor wood-fired flavor.Industry Trends: Analyzing consumer demand shifts as manufacturing gears up for the late-season push. 10:14pm - Segment 3: Al Frugoni – The Re-Loaded Open-Fire Masterclass The Return: Al Frugoni joins the show following last week's emergency delay.Hondo 2026 Deep Dive: Capturing the energy, unique cooks, and community growth from this year's Meat-Up in Hondo, Texas.Television & Memphis 2027: Behind-the-scenes stories from The Pitmasters TV and early strategies for the upcoming 2027 Memphis in May competition trail. Key Links & Resources Mentioned in This Episode: Unbiased BBQ Science & Reviews: AmazingRibs.com Official SiteStay Updated on Industry Business: Cookout News WebsiteMaster the Open Flame: Al Frugoni Live Fire & SeasoningsSubscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major platforms. ___________________________________________________________________________ Target SEO Keywords for Indexing: Meathead AmazingRibs, charcoal chimney wok cooking, wire grill brush danger 2026, safe grill brush alternatives, Cookout News Wes Wright, new Pit Boss smoker release, luxury charcoal ovens, Al Frugoni open fire cooking, Hondo Texas Meat-Up 2026, The Pitmasters TV, Memphis in May 2027 strategy, live fire podcast.

Episode 455Taking you back to 10/7/2015 - Being featured this week is…then…first time guest and pitmaster of Loot N Booty competition team, Sterling Smith. In this interview, we got to talking about his ALMOST win at the 2015 American Royal. We also got a peek into how he got into competition BBQ in the first place.I don’t know if I would say that Sterling is “under-rated” as a competition cook…but he flies a bit on the radar as it relates to teams that are really good, have won a lot and are also in the business in the of BBQ…he sells rubs and sauces, does cooking classes and is hired in to stores to do classes as well…and someone that I have actually met in person a number of years ago.  Good guy…GREAT cook…and continues to do it to this day…What up SMITTY!!?? Hope you are well!!**Don’t forget to rate and review the show on your podcast app.**Want to hear more from this episode? Click the link below for the full show:Original Air Date: 10/7/2015Original Full Show Link: CLICK HERE

(October 13, 2026 - Hour Two) 10:14pm - Segment 3: Al Frugoni – The Art & Authority of Open-Fire Cooking Hondo Recap: Al breaks down the highlights, community impact, and open-fire spectacles from the 2026 Meat-Up in Hondo, Texas.As Seen on TV: Inside the production, stories, and behind-the-scenes moments of filming The Pitmasters TV.Memphis in May 2027 Projections: Looking months in advance at the evolving landscape of the historic event and what teams should expect as preparation begins. Key Links & Resources Mentioned in This Episode: Check the Latest Gear Tests: The Barbecue Lab Official SiteRead Robert's Deep Dives: Robert Moss BBQ History & ReviewsMaster the Flames: Al Frugoni Open Fire Cooking & SeasoningsSubscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major platforms.

Timeline & Segment Breakdown 9:14pm - Segment 1: David Gafford – The Barbecue Lab Gear Reviews & Beyond The Blueprint for Backyard Gear: David outlines his strict testing criteria for the latest round of product reviews.The Brush Debate: Breaking down the safest and most efficient grill brushes on the market today.Smash Burgers & Induction Power: Finding the best heavy-duty presses and analyzing how induction burners are changing the workflow for outdoor cooks.A New Frontier: Why David is expanding his footprint with a separate review channel outside the world of smoke and fire.9:35pm - Segment 2: Robert Moss – Inside the Jack Daniel's World BBQ Championship Judging the Elite: Robert gives an insider's view of what it takes to score the most prestigious teams in the world at "The Jack". [1, 2]BBQ World Cup Momentum: Where things stand with logistics, team tracking, and industry buzz as the event nears.Stars and Smoke: A critical look at the latest Michelin Star announcements and whether live-fire cooking is getting its due respect from the culinary elite. Key Links & Resources Mentioned in This Episode: Check the Latest Gear Tests: The Barbecue Lab Official SiteRead Robert's Deep Dives: Robert Moss BBQ History & ReviewsMaster the Flames: Al Frugoni Open Fire Cooking & SeasoningsSubscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major platforms.

Episode 454Taking you back to October 2, 2013 - Being featured this week is the first ever…additional day…of the show…when that was a thing. You have come to know the show as a Tuesday night staple…yes…but 13 years ago, I also toiled with adding an additional day to the show week…and this was the first run at that…Jon did not know the answer to this…and I do not know the answer to this…I have no idea how many of these Wednesday shows I actually did…but this was the first!I tinkered on and off with the show format for the first 8-10yrs of its life…it was originally a podcast back in 2006…then it went to a live one hour show in 2008…at some point we added the “After Dark” segment…which was basically trying to see if a second hour might be feasible…and ultimately it was…then we extended to a full 2nd hour…and this is where the format pretty much stayed for the duration…with an attempt at an additional day…and, in hindsight, the once per week…2hr show is the best version of this thing.But I have never been afraid to try things out and see what works and what doesn’t…I will continue to do that as we grow into the 21st year of the show this coming February**Don’t forget to rate and review the show on your podcast app.**Want to hear more from this episode? Click the link below for the full show:Original Air Date: 10/2/2013Original Full Show Link: CLICK HERE

The BBQ Central Show — Tuesday, October 6, 2026 - Hour Two This week on The BBQ Central Show, we've got a loaded lineup covering BBQ, grilling, food content, products, business, and plenty of live-fire conversation. Sam The Cooking Guy Sam The Cooking Guy is back for another visit. We'll catch up on what's been happening with Sam, his content, his cooking philosophy, and what he's seeing in the food and BBQ world. As always, expect plenty of opinions, big flavors, and a few things that may get us in trouble. Barracks BBQ Tony Kamps and Chase Baker, the founders of Barracks BBQ, join me to talk about building their BBQ sauce business from the ground up. We'll get into their story, their products, competing in the BBQ sauce world, and their recent success at the American Royal. From building a BBQ media empire to creating grilling products, producing food content, and growing a new BBQ brand, we've got a little bit of everything covered on this week's show. Listen, watch, subscribe, and tell somebody who loves BBQ!

The BBQ Central Show — Tuesday, October 6, 2026 - Hour One This week on The BBQ Central Show, we've got a loaded lineup covering BBQ, grilling, food content, products, business, and plenty of live-fire conversation. Malcom Reed — How To BBQ Right Malcom Reed joins me to catch up on what's happening with How To BBQ Right, Killer Hogs, and his world of BBQ content. We'll talk about getting back in the swing of things, the continued evolution of BBQ media, creating content in today's crowded landscape, and what's happening on the product side of the business. Marvin Weinberger — Grill Fighter Marvin Weinberger from Grill Fighter stops by to talk about the business of keeping your grill clean — and how Grill Fighter has carved out its place in the grilling world. We'll get into the products, the grill-cleaning market, what makes a great grill-cleaning tool, and where Grill Fighter is headed next. From building a BBQ media empire to creating grilling products, producing food content, and growing a new BBQ brand, we've got a little bit of everything covered on this week's show. Listen, watch, subscribe, and tell somebody who loves BBQ!