In this premiere episode of the BBQ 321 Pit Master Interviews, we catch up with veteran pitmaster Phil the Grill who shares his journey from general contractor to competitive barbecuer, discusses his experiences on "Barbecue USA" and with Michael Symon, and offers tips for BBQ competitions. Phil talks about his unique freestyle approach, his competition gear, and his strategies, including using lump charcoal for clean smoke, sweet jams and butter for chicken, and always picking the left side of the cow for your brisket. Now focused on building his brand, Phil is gearing up for his return to th ..read more

We're honored to have the legendary Robby Royal of Rescue Smokers with us. A celebrated pitmaster who has played both a hero and a villain on TV's biggest BBQ shows, Robby will share his rich experiences from BBQ Pitmasters to his latest foray at Memphis in May. Plus, he'll reveal that one game-changing tip every pitmaster must know ..read more

In this episode of BBQ 321, we dive deep into the world of competitive barbecue with Tim and Jackie of Team Chupacabra BBQ. The duo shares their journey into the competitive barbecue scene, from Tim's initial years learning the ropes to Jackie's meteoric rise after attending a barbecue class. They discuss their favorite meats to cook, the importance of quality, and their strategies for different categories. From the challenges of cooking in extreme weather conditions to the camaraderie and rivalry in the barbecue community, Tim and Jackie provide a candid look into the highs and lows of the co ..read more

In episode 10, we chat with pit master Brad Leighninger of Gettin’ Basted and Blues Hog competition BBQ teams. We delve into the art and science of BBQ, discussing everything from leading top BBQ teams to perfecting competition dishes. Brad shares insights and reflections on his journey to becoming a world champion at the Memphis May BBQ World Championship. Find out about the mastery behind the smoker and the experiences that shape a BBQ champion ..read more

Dive deep into the smoky world of competitive barbecue with Bill Purvis, the seasoned pit master of CHICKEN FRIED BBQ. From the intricacies of Competition barbecue culture to the secrets behind selecting the perfect meat, Bill shares his journey to the top of the Texas sanctioned bodies and his experiences in the KCBS circuit. Discover the importance of tenderness in barbecue, the magic of duck fat, and the thrill of competing in major barbecue championships. Whether you're a backyard griller or an aspiring barbecue champion, this episode offers a sizzling blend of stories, tips, and behind-th ..read more

Rob and Amy of Rum Runner’s BBQ opened up about their journey in the competitive BBQ world. From being filmed for BBQ USA while cooking to facing unexpected grilling mishaps, they shared insights into their experiences, techniques, and favorite festivals. They also discussed their evolution from backyard enthusiasts to professional competitors, balancing full-time jobs with eight weekends of competition a year. With a passion for the craft and a commitment to community, their story offers a flavorful glimpse into the tradition, camaraderie, and relentless pursuit of perfection that defines the ..read more

BBQ Pit Masters Tillman Nelson and Craig Thompson of Tillman’s BBQ, share their experiences in the world of competitive BBQ, their journey from amateurs to seasoned competitors, and their tips for those looking to break into the scene. They discuss their involvement in the Jimmy Jam BBQ Slam, their strategies for different meats, and the importance of tenderness in BBQ ..read more

Matt Barber, a seasoned pitmaster and owner of the HOT WACHULAS BBQ competition team, shares his experiences in competitive barbecue, including his time on Barbecue USA and various other shows. He discusses the evolution of the competitive barbecue scene, noting that it has become more competitive over the years. Matt also shares his cooking techniques and tips for different meats, emphasizing the importance of understanding the feel of the meat and adjusting cooking techniques based on trends in judging. He also highlights the importance of using specific equipment like Cambro and Rec Tec pel ..read more

In this episode, we dive into the smoky world of barbecue with Megan and Jason Day, the award-winning pitmasters behind Burnt Finger Barbecue. From humble beginnings as backyard barbecuers, the Days have risen to the top of the barbecue circuit, earning accolades for their sauces and rubs. They share their journey, from their early days attending the world's biggest barbecue contest, the American Royal, to running their own successful sauce and seasoning line. Balancing a corporate job, family commitments, and about 5 to 8 contests a year, they reveal the secret to their success - understandin ..read more

In episode 3 of BBQ 321 Pit Master Interviews, Phil and Carmen share their experiences of being on the TV show Barbecue USA and participating in the American Royal contest. Having enjoyed a successful year in cooking competitions, including a first-place win in the open category at the Jack, the duo delves into their journey into the competitive BBQ world. Both Phil and Carmen discuss their custom rubs and injections, the role of product sales and sponsorships in their income, and the importance of tenderness and quality ingredients in cooking different meats. They also touch on their approach ..read more