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★★★★☆

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25 reviews

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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

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Check latest episodes from BBQ Nation podcast

Jim Haas, Regional Sales Manager at Blaze Outdoor Products - Encore

2026/10/31

JT visits with Jim Haas, Regional Sales Manager at Blaze Outdoor Products. Jim is also know as Jimbeaux Haas, a lifelong grilling enthusiast and musician. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Lynnae Oxley, Chopped Champion, BBQ Pitmaster - Encore

2026/10/24

Lynnae Oxley, Chopped Champion, BBQ Pitmaster, Culinary Consultant, Private Chef, and Restaurant Development Specialist is in studio with JT for this encore presentation Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Chris Sussman, The BBQ Buddha - Afterhours Encore

2026/10/20

JT and LeAnn Whippen chat with Chris Sussman, the BBQ Buddha, about his favorite foods, favorite things to do, and life Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Chris Sussman, The BBQ Buddha - Encore

2026/10/17

JT and LeAnn Whippen chat with Chris Sussman, the BBQ Buddha, a two-time published author and the creator of The Ultimate Big Green Egg Cookbook. He has worked with every live fire environment imaginable, and can help you master everything from charcoal and gas grills to commercial-grade smokers. This lively show will can help make you a BBQ Star in your own backyard. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Clint Cantwell, President of AmazingRibs.com - Afterhours Encore

2026/10/13

Clint Cantwell, President of AmazingRibs.com, spends time with JT in Afterhours Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Clint Cantwell is President of AmazingRibs.com - Encore

2026/10/10

JT visits with Clint Cantwell, President of AmazingRibs.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Tuffy Stone, The Professor of Barbecue - Afterhours Encore

2026/10/06

Tuffy Stone, The Professor of Barbecue, spends some time in Afterhours with JT and LeeAnn. Some secrets get spilled. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Tuffy Stone, The Professor of Barbeque - Encore

2026/10/03

The Professor of Barbecue, Tuffy Stone, joins JT and LeeAnn for an insight into how Tuffy's career has evolved. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

David B. Knight, President and Founder of Ole Hickory Pits - Encore

2026/09/26

We speak with David Knight, the founder of Old Hickory Pits, about his convection technology and the design of high-quality smokers. I ask him how his interest began, and he explains it started in first grade and grew through work in restaurants. He describes how problems in his restaurant led him to develop commercial pits and later smaller backyard models up to the large Hogzilla unit. He explains that his convection method controls airflow to recycle heat and smoke, ensuring even low and slow cooking while keeping the fire separated from the meat. We discuss cleaning methods, grease drains, and the use of power washers, and we note the company’s presence at competitions and in international sales. I conclude that Old Hickory continues to refine its designs and to support relief and competitive barbecue efforts. Links referenced in this episode: amazingribs.compaintedhillsnaturalbeef.comgunterwilhelm.comoregondungeness.orgheritagesteel.usbarbecuenationjt.com This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Daniel Vaughn, Contributor at Texas Monthly - Afterhours Encore

2026/09/22

I state that the central point of our conversation is that authentic Texas barbecue is defined by cooking with wood and by regional adaptation of techniques and equipment. I explain how different Texas regions favor distinct approaches, from Hill Country fire discs to large offset smokers made from oil tanks. We discuss the rise of backyard smokers and regulated oiler smokers and how those designs have spread beyond Texas. I note that barbecue television shows spur interest but do not teach traditional technique, and that competition methods can differ from restaurant practice. I emphasize that proper barbecue requires respect for the animal and careful cooking and service. We thank Daniel Vaughn of Texas Monthly for joining us and encourage listeners to seek his writing. Companies mentioned in this episode: Painted Hills Natural BeefBarbecue NationTexas MonthlyJ and R ManufacturingThe BeastMarriott HotelMoberg SmokersKBQLiquid Smoke This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Daniel Vaughn, Contributor at Texas Monthly - Encore

2026/09/19

I welcome Daniel Vaughn, the barbecue editor at Texas Monthly, and we focus on the regional diversity of Texas barbecue. I ask how he moved from architecture to writing and how a blog grew into his job. We discuss how I and he judge barbecue places, with attention to brisket, sausage, and local specialties in East, Central, and South Texas. We share stories about pitmasters and characters, including Tootsie at Snow's, and we explain why those human stories matter. I critique trends like oven‑baked brisket and the recent popularity of stuffed turkey legs. We conclude that barbecue is strong, varied, and rooted in local tradition, and that the people who make it keep the craft alive. Links referenced in this episode: paintedhillsnaturalbeef.comheritagesteel.usgunterwilhelms.combbqnationjt.comthecowboycook.comoregondungeness.org This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

JT and Lee Ann Whippen - Competition BBQ Part 2 - Afterhours Encore

2026/09/15

Guidance on how to enter and succeed in barbecue competitions, accompanied by pragmatic counsel for aspiring competitors. I delineate procedural and attitudinal recommendations, advising entrants to embrace incremental victories, hone category-specific skills, and persist despite the vicissitudes of judging that render outcomes unpredictable even for seasoned teams. We elucidate the social and familial dimensions of barbecue, describing how collaborative roles, shared tasks, and home cooking rituals reinforce both professional practice and personal gratification. I reflect on experiential subtleties such as palate variability and the etiquette of tasting other teams’ offerings, urging restraint and constructive feedback rather than corrosive criticism. We relate illustrative anecdotes that underscore humility and delight in the craft, and we affirm that barbecue continues to provide daily pleasure and communal connection. Ultimately, I exhort novices to view competition as a learning trajectory, to cultivate patience, and to measure success by continual improvement as much as by trophies. Companies mentioned in this episode: Painted Hills Natural Beef This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

JT and Lee Ann Whippen - Competition BBQ Part 2 - Encore

2026/09/12

We state at the outset that competitive barbecue is often decided by the luck of the judge, and that judge variability can affect results as much as cooking skill. I advise beginners to learn the sanctioning rules thoroughly, follow allowed equipment and garnish rules, and study presentation standards. We recommend joining a team or observing contests to learn timing, box setup, and judge expectations. I emphasize making a strict timeline, bringing reliable gear and enough charcoal and wood, and preparing for weather and lighting. We stress photographing boxes, recording scores, and refining technique from contest to contest while remaining persistent despite setbacks. Links referenced in this episode: paintedhillsnaturalbeef.comheritagesteel.usgunterwilhelm.combarbecuenationjt.comoregondungeness.org This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Megan Day, Burnt Finger BBQ - Encore Afterhours

2026/09/08

The central theme of this podcast episode revolves around the exploration of culinary passions and personal anecdotes shared by our esteemed guest, Megan Day, a prominent figure in the barbecue realm. Throughout the discourse, we engage in a profound dialogue concerning her admiration for historical figures, specifically the intrepid Amelia Earhart, and the culinary delights she would prepare for such a distinguished guest. Furthermore, we delve into Megan's aspirations and reflections on her journey within the competitive barbecue landscape, discussing the intricacies of mastering techniques and the influence of mentorship from established barbecue icons. Additionally, the conversation traverses personal insights, ranging from favorite culinary experiences to the challenges faced in both professional and personal realms. We conclude with a light-hearted yet meaningful exchange about aspirations, favorite foods, and the essence of enjoying life's simplicity, leaving our audience with not only culinary inspiration but also a reminder of the importance of kindness and connection. Links referenced in this episode: BurntFingerbbqBurntFingerMegan Companies mentioned in this episode: Painted Hills Natural BeefBronson'sBurnt Fingers This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Megan Day, Burnt Finger BBQ - Encore

2026/09/05

The salient focus of this podcast episode centers on the remarkable journey of Megan Day from Burnt Fingers Barbecue, as she elaborates on the origins of her barbecue brand and her experiences within the competitive barbecue circuit. Megan shares the intriguing anecdote behind the name "Burnt Fingers," emphasizing the communal joy of cooking and the unanticipated risks associated with culinary enthusiasm. Throughout our discussion, we delve into the evolution of barbecue competitions, examining how shifting flavor profiles and the quality of ingredients have influenced the outcomes in recent contests. We also explore the significance of family engagement in barbecue culture, particularly how Megan's children are following in her footsteps, albeit with their own aspirations. Ultimately, this episode serves as a testament to the passion, creativity, and community spirit inherent in the world of barbecue. Links referenced in this episode: oregon dungeness.orgheritagesteel.usburntfingerbbq.compigpowder.com Companies mentioned in this episode: Painted Hills Natural BeefOregon Dungeness Crab commissionBurt Fingers BarbecuePig PowderHeritage SteelWeston Kia This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Podcast reviews

Read BBQ Nation podcast reviews

4 out of 5

25 reviews

★★★★★

Kimba125 2023/11/01

Lee Annnnnn!

Oh Hi Jeff , giggle, Got my delivery today of Pig Powder today!! Tasted it right out of container and DELICIOUS!! Amazing ,, can’t wait to share with ...

★★★★☆

snowskidaddy 2020/11/08

Look forward to podcast every week!

JT is a personable and knowledgeable host that makes it feel as if he’s sitting near the BBQ with the guest for a friendly chat. There is a wide range...

★★★★★

benniesdad 2019/08/16

Great info

Look forward to listening every week to the great guests and to listen to folks who absolutely love bbq and grilling. Great info and lots of ideas tha...

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