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.

In a captivating chat with BBQ 321, CJ and Alicia of MAMA and PAPA JOE's BBQ, dive deep into their barbecue journey. CJ reminisces about the iconic Briscoe Ranch Cook-Off at the Crossroads and how, after his military retirement, the world of BBQ competitions became his new community. Alicia wears many hats during these competitions and brings a fresh perspective to their YouTube channel. They give a ton of tips and have an all-around good time. Check it out.

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 competition circuit. They also touch upon their travels, their love for Wagyu meats, and their aspirations for the future. Whether you're a seasoned pit master or a barbecue enthusiast, this episode offers a wealth of insights and tips from two of the best in the business.

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.

In this episode, Joe Pearce, of Slaps BBQ in Kansas City, discusses his rise from a casual meat smoker to a competitive barbecue champion and restaurateur. Alongside his brother, they turned a shared passion into a thriving business. Pearce attributes his success to consistency and meticulous attention to detail. He offers insider insights into the competitive world of barbecue, where strategy and presentation are as crucial as the food itself.

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-the-scenes insights.

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 world of competitive BBQ.

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.

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 pellet smokers. Matt concludes by discussing his barbecue sauces and rubs, which are available in various stores and online.

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 - understanding the changing preferences of judges and rising to the challenge. Tune in to hear their inspiring story and get a taste of what it takes to master the Competition BBQ life.

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 to ancillary categories in competitions and advise newcomers to the BBQ sport to keep it fun. The episode wraps up with anticipation for their upcoming appearance on the American Royal BBQ USA episode and high hopes for their son, Reid, in the realm of competitive BBQ.

Veteran pitmasters Kyle Matuszewski and Justin Coffini share their journey into the competitive BBQ world, and discuss their upcoming appearance on the Barbecue USA show. The pair met during a barbecue contest amid the pandemic and quickly formed a "Super Team" YSB BBQ. The pair share their BBQ techniques and gear preferences, which include drum smokers, Fogo charcoal, and custom rubs and sauces, notably their Green Chili Bacon Rub, which they distribute under their YOUR BEHIND BBQ label. They also offer advice for aspiring pitmasters, such as relying on feel rather than temperature and trimming meats to optimize smoking time. Finally, they announce their upcoming appearance on Food Network and promote their brand, Your Behind BBQ, highlighting the immersive nature of the BBQ world.

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 the competition field.