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After judging Jack for a year, Christie Vanover of Girls Can Grill is finally cooking it. After a very successful 21 season, Christie is more focused on BBQ than ever before, as she is now a full-time BBQ pro. We get some of her secrets and talk grills and much more. 

A new competitive food sport is coming to a town near you, and it is called the Pizza Cook-Off Association. Jerry Belcastro is the guy who is bringing pizza to the competitive forefront, and we chat with him about what to expect from the association and if Dominos is the best pizza chain or not.

We wrap up this four meat series with Matt walking us through his brisket cook. We go through everything from selecting the brisket all the way to boxing it. Matt is one of the top brisket cooks in the nation, and you don't wanna miss these tips

Zack Moreno of A Boy and A Grill is a home cook who is a BBQ fiend. If you want a break from all the competition talk, this is your episode. Maybe you can learn something about cooking for friends and family and not 6 strangers.

We got Matt Hanson of Cooked Pigs back to talk ribs. He runs us through his whole process and has a grip of tips you can take to your next comp. I know we said we would talk brisket but we didn't and for that we a sorry. The good news is, that he will be back to talk about brisket,

Charles Wong set out to advance the art of BBQ by combining Texas Style BBQ and Asian dishes. The results have been pretty amazing. We chat about where BBQ is going and explore things you can smoke other than the normal BBQ fair. https://umamicue.com/

We have Mark Lambert of Sweet Swine O' Mine on the podcast today. This dude is a legend, winning 7 World Championship titles and countless awards. We talk with him about his recent Memphis in May shoulder win and how to cook a whole hog and of course a whole lot more. Check out Mark's website: https://ssomd.com/ If you want to take his BBQ Academy Class go here: https://bbqchamps.com/pitmasters/mark-lambert/

Ryan Grob is a long-time bbq competition cook. Started out with Mike Mills and set out on his own and has been living the bbq life ever since. We talk about his long decorated run and much more. Chad Unsicker comes on for a minute and talks about the SCA QUAD coming to Utah in August.

Lu and Damon of Croix Valley not only slay it on the competition circuit in BBQ, SCA, World Food, and ancillary. They also have a great line of award-winning barbecue and grilling sauces, marinades BBQ rubs & Seasonings, and Bloody Mary products. You have also probably seen them on one of their many TV appearances, including BBQ Brawl and Guys Grocery Games to name a couple. We talk Steak comps, BBQ, and much more

This week, we get brisket tips and more from Derek Perry of Freedom So Hard. Derek runs a catering business and is an avid backyard bbq cook. He is a multi-faceted cook and cooks on several different cookers, so there is something for everyone on his pages. So come hang out with us and learn a thing or two from Derek.

Matt is fresh off a GC and 2 RGCs run in the pacific northwest, and he comes to the podcast to run us through his 1st place chicken leg recipe and how he does his famous pork. Matt kills it on the circuit, and we always learn something when he comes on the podcast!

Fresh off their first backyard BBQ GC, SinBin BBQ has done some damage in the SCA, snagging a Golden ticket to the big steak dance. Anthony talks with Chris and Christina Dunyon about BBQ and steak cooking.

Don Bruton Jr started small, real small, and has grown his BBQ business to a full-time job. So download and hear his story maybe you will learn a thing or 2 about selling bbq. Find out why Don or Rusty will have to shave their beards.

Today we chat with Bill Dumas also known as the Sausage Sensei. If you like sausage even a little bit you NEED to get down to Liberty BBQ or Brotherton's Black Iron and get ya some and if you want to learn how to make sausage you NEED to take his class. Come learn about what it takes to make sausage, what you may need, some tips and info about one of the oldest food known to humans!

Today we revisit our conversation with Joe Pearce of SLAPS BBQ one of our favorite episodes. We hope you learn something you missed the first time around with this BBQ legend. This was a while ago so remember that, for example, I said the food truck will be up and running by April 😂... Little did I know it would be many months after that.

Anthony and Rusty talk about Anthony's steak process, why we hate ancillaries, judges, and SCA in general.

Nevada's team of the year Stevo has been killing it on the BBQ scene the past few years.  We talk with him about his rise through the BBQ comp world and much more 

Scott Harris of Surefire Foods has won Golden Tickets in SCA Steak and Ancillaries and is an accomplished BBQ competitor as well. We chat with him about his culinary background and how that helps and hurts him in comps. How he pays for comps and so much more.

In this episode, we recap the SCA world championship with Morgan Strunk, Nate Benson, and Bobby Oliver. We chat about their experience, what is needed to prepare for such an event and what it takes to walk.

Pitmaster of Fire and Smoke BBQ and host of Man Meat BBQ podcast Mikey Kay stops by to talk about what he has been up to and talk bbq business.