This episode of the Smoking Hot Confessions BBQ Podcast is Part 2 of a 2 part ‘After Dark’ series recorded at the always amazing Kangaroo Valley Craft Beer and BBQ Festival. In Pt 2, I’m joined by Chad Griffin from Smoke Masters BBQ in a stint as co-host, as well as Matt Brien from Smokin’ Forties, Drinkin’ Shorties, and Cheyne Whitemore from Long Paddock Meats and That South Coast Rub Guy. So settle in and get comfortable for this really interesting chat with some up and comers on the competition BBQ scene. Wanna continue the conversation? Come join us over on Facebook at the Smoking Hot Confessions BBQ Community:  https://www.facebook.com/groups/smokinghotconfessionsbbqcommunity

This episode of the Smoking Hot Confessions BBQ Podcast is Part 2 of a 2 part ‘After Dark’ series recorded at the always amazing Kangaroo Valley Craft Beer and BBQ Festival. In Pt 2, I’m joined by Chad Griffin from Smoke Masters BBQ in a stint as co-host, as well as Matt Brien from Smokin’ Forties, Drinkin’ Shorties, and Cheyne Whitemore from Long Paddock Meats and That South Coast Rub Guy. So settle in and get comfortable for this really interesting chat with some up and comers on the competition BBQ scene. Wanna continue the conversation? Come join us over on Facebook at the Smoking Hot Confessions BBQ Community: <a href="https://www.facebook.com/groups/smokinghotconfessionsbbqcommunity" rel="nofollow" target="_blank">https://www.facebook.com/groups/smokinghotconfessionsbbqcommunity</a>

Kangaroo Valley After Dark Part Two

This episode of the Smoking Hot Confessions BBQ Podcast is Part 1 of a 2 part ‘After Dark’ series recorded at the always amazing Kangaroo Valley Craft Beer and BBQ Festival. In Pt 1, we’re chatting with Matt Harris from Shire Smokers BBQ and James Wilson from Smokeface Grillahs, two of the most seasoned BBQ competitors in Australia. Get your pens and papers ready, as these guys share some seriously tasty tips and tricks! Keep the conversation going in The Smoking Hot Confessions BBQ Community on Facebook:  https://www.facebook.com/groups/smokinghotconfessionsbbqcommunity

This episode of the Smoking Hot Confessions BBQ Podcast is Part 1 of a 2 part ‘After Dark’ series recorded at the always amazing Kangaroo Valley Craft Beer and BBQ Festival. In Pt 1, we’re chatting with Matt Harris from Shire Smokers BBQ and James Wilson from Smokeface Grillahs, two of the most seasoned BBQ competitors in Australia. Get your pens and papers ready, as these guys share some seriously tasty tips and tricks! Keep the conversation going in The Smoking Hot Confessions BBQ Community on Facebook: <a href="https://www.facebook.com/groups/smokinghotconfessionsbbqcommunity" rel="nofollow" target="_blank">https://www.facebook.com/groups/smokinghotconfessionsbbqcommunity</a>

Kangaroo Valley After Dark Part One

David Bouska

Butcher BBQ

If you’re serious about BBQ, and let’s be honest, you wouldn’t be here if you weren’t, then you’ll know about Butcher BBQ. Their BBQ rubs and injections are staples of competition BBQ kitchens around the world and have been credited with more trophy wins than any other product out there. The founder is David Bouska - world championship winning Pitmaster, BBQ Pitmasters competitor and champion archer. A butcher by trade, David fell in love with competition BBQ and it wasn’t long before his knowledge of meat gave him an edge over his fellow BBQ competitors. And the rest, as they say, is history.  In this full episode of the Smoking Hot Confessions BBQ Podcast, David and I get into:  Smoking Wagyu Briskets (0:59) The difference between a meat market and a butcher (8:41) Appearing on BBQ Pitmasters (12:30) How Butcher BBQ became a business (27:58) Butcher BBQ Classes (39:55) David’s best tips for people looking to get into competition BBQ (43:37)  Looking to get more from your BBQ? Check out Barbe Con. The library is now open. Learn how to cook better BBQ and become the envy of family and friends. And if you have a BBQ business, learn how to sharpen your game to make those fat stacks of brisket cash!https://barbecon.smokinghotconfessions.com

If you’re serious about BBQ, and let’s be honest, you wouldn’t be here if you weren’t, then you’ll know about Butcher BBQ. Their BBQ rubs and injections are staples of competition BBQ kitchens around the world and have been credited with more trophy wins than any other product out there. The founder is David Bouska - world championship winning Pitmaster, BBQ Pitmasters competitor and champion archer. A butcher by trade, David fell in love with competition BBQ and it wasn’t long before his knowledge of meat gave him an edge over his fellow BBQ competitors. And the rest, as they say, is history.  In this full episode of the Smoking Hot Confessions BBQ Podcast, David and I get into: <ul> <li>Smoking Wagyu Briskets (0:59)</li> <li>The difference between a meat market and a butcher (8:41)</li> <li>Appearing on BBQ Pitmasters (12:30)</li> <li>How Butcher BBQ became a business (27:58)</li> <li>Butcher BBQ Classes (39:55)</li> <li>David’s best tips for people looking to get into competition BBQ (43:37)</li> </ul> Looking to get more from your BBQ? Check out Barbe Con. The library is now open. Learn how to cook better BBQ and become the envy of family and friends. And if you have a BBQ business, learn how to sharpen your game to make those fat stacks of brisket cash!<a href="https://barbecon.smokinghotconfessions.com" rel="nofollow" target="_blank">https://barbecon.smokinghotconfessions.com</a>

Turning Competition wins into Cash | David Bouska | Butcher BBQ

Adam Yorke

If there’s one man who knows how to build an ugly drum smoker, it’s Adam Yorke, founder of Ugly Drum Smokers Australia. A fellow Brazilian Jiu Jitsu practitioner and BBQ lover, it didn’t take long for Adam to go all in on the BBQ game, starting his own BBQ business. And he has several different options available for potential barrel smoker fans. For those who want a DIY smoker and are confident to build a drum smoker of their own, he has a wide range of drum smoker parts including a complete UDS kit. And for those who aren’t so brave with the do it yourself stuff, he also sells complete ugly drum smokers. All of his smokers are completely customisable so your UDS build will be your own. In this full episode of the Smoking Hot Confessions BBQ Podcast, Adam and I get into:  Adam’s love of BJJ (0:47) Where Adam’s love of food and barbecue came from (6:28) What fish Adam likes to catch and cook in his drum smokers (13:36) How Ugly Drum Smokers Australia got started (16:15) One of his other hobbies that is also popular with BBQers (20:51) Why his drum smokers don’t have form lines (31:22) Adam’s best tips for cooking on ugly drum smokers (44:57)  Want to continue the conversation, join over on Facebook at the Smoking Hot Confessions BBQ Community: https://www.facebook.com/groups/1676305375916142/

If there’s one man who knows how to build an ugly drum smoker, it’s Adam Yorke, founder of Ugly Drum Smokers Australia. A fellow Brazilian Jiu Jitsu practitioner and BBQ lover, it didn’t take long for Adam to go all in on the BBQ game, starting his own BBQ business. And he has several different options available for potential barrel smoker fans. For those who want a DIY smoker and are confident to build a drum smoker of their own, he has a wide range of drum smoker parts including a complete UDS kit. And for those who aren’t so brave with the do it yourself stuff, he also sells complete ugly drum smokers. All of his smokers are completely customisable so your UDS build will be your own. In this full episode of the Smoking Hot Confessions BBQ Podcast, Adam and I get into: <ul> <li>Adam’s love of BJJ (0:47)</li> <li>Where Adam’s love of food and barbecue came from (6:28)</li> <li>What fish Adam likes to catch and cook in his drum smokers (13:36)</li> <li>How Ugly Drum Smokers Australia got started (16:15)</li> <li>One of his other hobbies that is also popular with BBQers (20:51)</li> <li>Why his drum smokers don’t have form lines (31:22)</li> <li>Adam’s best tips for cooking on ugly drum smokers (44:57)</li> </ul> Want to continue the conversation, join over on Facebook at the Smoking Hot Confessions BBQ Community: <a href="https://www.facebook.com/groups/1676305375916142/" rel="nofollow" target="_blank">https://www.facebook.com/groups/1676305375916142/</a>

Ugly Drum Smokers Australia | Adam Yorke | UDS Builder

There’s not much that Steven West of Moist BBQ enjoys more than going to a BBQ Competition. Except of course winning a trophy at that BBQ competition. Using his own BBQ rubs of course! Steven is the pitmaster and team captain of Moist BBQ, a competition BBQ team that enjoys a good reputation on the circuit. Be it a low and slow Australasian Barbecue Alliance competition, or a Steak Cookoff Association competition, Steven and his team are up for the challenge and are regularly at the pointy end of the board. In fact, they are currently waiting for the next World Championship round of the Steak Cookoff Association, having won a ‘Golden Ticket’ invitation to head to the United States and represent Australia, cooking up the perfect ribeye steak. Off the back of his competition BBQ successes, Steven has also founded Slow Burner BBQ, a BBQ rub company whose spice rubs are on high rotation here at Smoking Hot Confessions.  In this full episode of the Smoking Hot Confessions BBQ Podcast, Steven and I get into:  How Steven got into barbeque and how Moist BBQ got started (1:31) How Moist BBQ keep up on trends in competition BBQ and the wider food scene (12:34) Their recent successes at Meatstock Melbourne (15:25) What he thinks about a quadruple Steak Cookoff Association competition (22:49) How he started his rub business Slow Burner BBQ (26:26) Steven’s best tips for starting a BBQ rub business (41:50)  Barbe Con is here! The world's first live online BBQ summit is just around the corner and we have three goals - to save you time, save you money and to become the envy of friends and family. We have the best BBQ pitmasters and BBQ business owners from around the country as well as one or two international guests and we’re bringing them into your living rooms, LIVE! A two day event, the first day is dedicated to cooking BBQ, and the second day is dedicated to the business of BBQ. We’re bringing you cooking demonstrations on Saturday and business presentations on Sunday. Get your tickets now:https://barbecon.eventbrite.com.au

There’s not much that Steven West of Moist BBQ enjoys more than going to a BBQ Competition. Except of course winning a trophy at that BBQ competition. Using his own BBQ rubs of course! Steven is the pitmaster and team captain of Moist BBQ, a competition BBQ team that enjoys a good reputation on the circuit. Be it a low and slow Australasian Barbecue Alliance competition, or a Steak Cookoff Association competition, Steven and his team are up for the challenge and are regularly at the pointy end of the board. In fact, they are currently waiting for the next World Championship round of the Steak Cookoff Association, having won a ‘Golden Ticket’ invitation to head to the United States and represent Australia, cooking up the perfect ribeye steak. Off the back of his competition BBQ successes, Steven has also founded Slow Burner BBQ, a BBQ rub company whose spice rubs are on high rotation here at Smoking Hot Confessions.  In this full episode of the Smoking Hot Confessions BBQ Podcast, Steven and I get into: <ul> <li>How Steven got into barbeque and how Moist BBQ got started (1:31)</li> <li>How Moist BBQ keep up on trends in competition BBQ and the wider food scene (12:34)</li> <li>Their recent successes at Meatstock Melbourne (15:25)</li> <li>What he thinks about a quadruple Steak Cookoff Association competition (22:49)</li> <li>How he started his rub business Slow Burner BBQ (26:26)</li> <li>Steven’s best tips for starting a BBQ rub business (41:50)</li> </ul> Barbe Con is here! The world's first live online BBQ summit is just around the corner and we have three goals - to save you time, save you money and to become the envy of friends and family. We have the best BBQ pitmasters and BBQ business owners from around the country as well as one or two international guests and we’re bringing them into your living rooms, LIVE! A two day event, the first day is dedicated to cooking BBQ, and the second day is dedicated to the business of BBQ. We’re bringing you cooking demonstrations on Saturday and business presentations on Sunday. Get your tickets now:<a href="https://barbecon.eventbrite.com.au" rel="nofollow" target="_blank">https://barbecon.eventbrite.com.au</a>

Making BBQ Rubs and Winning Trophies | Steven West | Moist BBQ

You have a dream. You’re onto something. You can feel it in your bones. You just have to get there. But there’s a problem. Money makes the world go round, and you don’t have much of it. In fact, you only $500 left on your last good credit card. Do you back yourself and go all in, or do you play it safe and bow out while you still can?  One man who chose to roll the dice is Darian Khosravi. The result? Kosmo’s Q. And the rest, as they say, is history. Kosmo developed his products on the competition BBQ circuit, starting with small batches for friendly competitors, taking on their feedback and that of judges and refining his recipes. His success at BBQ competition after BBQ competition was evidence of his hard work, and the slogan ‘It just wins’ became cemented in the minds of BBQ enthusiasts everywhere.  In this full episode of the Smoking Hot Confessions BBQ Podcast, Kosmo and I get into:  How Darian likes to cook his catfish (1:42) Overcoming being a burns victim as a child (8:54) What is was like winning the World BBQ Championships (16:08) The story that inspires him to keep going with his business ventures (26:55) The Kosmo’s Q Food Truck (35:54) The journey from $500 to $50M (40:02) Kosmo’s Q Top Tips and Tricks for BBQ Success (48:57)  Barbe Con is here! The world's first live online BBQ summit is just around the corner and we have three goals - to save you time, save you money and to become the envy of friends and family. We have the best BBQ pitmasters and BBQ business owners from around the country as well as one or two international guests and we’re bringing them into your living rooms, LIVE! A two day event, the first day is dedicated to cooking BBQ, and the second day is dedicated to the business of BBQ. We’re bringing you cooking demonstrations on Saturday and business presentations on Sunday. Get your tickets now:https://barbecon.eventbrite.com.au #kosmosq #bbqindustry #bbqbsuiness #businesssuccess #competitionbbq #bbqcompetition #meat #smokedmeat

You have a dream. You’re onto something. You can feel it in your bones. You just have to get there. But there’s a problem. Money makes the world go round, and you don’t have much of it. In fact, you only $500 left on your last good credit card. Do you back yourself and go all in, or do you play it safe and bow out while you still can?  One man who chose to roll the dice is Darian Khosravi. The result? Kosmo’s Q. And the rest, as they say, is history. Kosmo developed his products on the competition BBQ circuit, starting with small batches for friendly competitors, taking on their feedback and that of judges and refining his recipes. His success at BBQ competition after BBQ competition was evidence of his hard work, and the slogan ‘It just wins’ became cemented in the minds of BBQ enthusiasts everywhere.  In this full episode of the Smoking Hot Confessions BBQ Podcast, Kosmo and I get into: <ul> <li>How Darian likes to cook his catfish (1:42)</li> <li>Overcoming being a burns victim as a child (8:54)</li> <li>What is was like winning the World BBQ Championships (16:08)</li> <li>The story that inspires him to keep going with his business ventures (26:55)</li> <li>The Kosmo’s Q Food Truck (35:54)</li> <li>The journey from $500 to $50M (40:02)</li> <li>Kosmo’s Q Top Tips and Tricks for BBQ Success (48:57)</li> </ul> Barbe Con is here! The world's first live online BBQ summit is just around the corner and we have three goals - to save you time, save you money and to become the envy of friends and family. We have the best BBQ pitmasters and BBQ business owners from around the country as well as one or two international guests and we’re bringing them into your living rooms, LIVE! A two day event, the first day is dedicated to cooking BBQ, and the second day is dedicated to the business of BBQ. We’re bringing you cooking demonstrations on Saturday and business presentations on Sunday. Get your tickets now:<a href="https://barbecon.eventbrite.com.au" rel="nofollow" target="_blank">https://barbecon.eventbrite.com.au</a> #kosmosq #bbqindustry #bbqbsuiness #businesssuccess #competitionbbq #bbqcompetition #meat #smokedmeat

Broke to $50M USD | Darian 'Kosmo' Khosravi | Kosmo's Q

Rob Gallina

Game meat isn’t for everybody. Atleast, it hasn’t been historically. However one man, Rob Gallina, is set to change that. He’s a builder, contract shooter and BBQ freak who loves nothing more than getting out in the bush for a few weeks at a time and living off the land. Yes, you read that right - he hunts, catches, cleans and cooks what he eats. He’s also the founder of Game On Enterprises, which takes people out into the bush and teaches them how to be self-sufficient in the bush, and live sustainably. He also offers classes, and even has his own range of BBQ rubs, that aim to combine delicious traditional BBQ flavours with game meat to create an industry niche with sustainability at its core.  In this full episode of the Smoking Hot Confessions BBQ Podcast, Rob and I get into:  The good time he had at Meatstock Toowoomba (0:31) Bringing sustainability to the BBQ world (7:06) Life as a contract shooter (13:54) Taking Big Moe Cason out into the Aussie bush (18:47) The rising trend in self-sufficiency classes (22:25) How his BBQ business, Game On Enterprises came about (28:13) A new idea for competition BBQ categories (35:00) Steps toward sustainability you can take (49:08)  Barbe Con is here! The world's first live online BBQ summit is just around the corner and we have three goals - to save you time, save you money and to become the envy of friends and family. We have the best BBQ pitmasters and BBQ business owners from around the country as well as one or two international guests and we’re bringing them into your living rooms, LIVE! A two day event, the first day is dedicated to cooking BBQ, and the second day is dedicated to the business of BBQ. We’re bringing you cooking demonstrations on Saturday and business presentations on Sunday. Early Bird tickets go on sale Friday the 9th of July. Head to our website to get your tickets now: https://www.smokinghotconfessions.com/barbecon

Game meat isn’t for everybody. Atleast, it hasn’t been historically. However one man, Rob Gallina, is set to change that. He’s a builder, contract shooter and BBQ freak who loves nothing more than getting out in the bush for a few weeks at a time and living off the land. Yes, you read that right - he hunts, catches, cleans and cooks what he eats. He’s also the founder of Game On Enterprises, which takes people out into the bush and teaches them how to be self-sufficient in the bush, and live sustainably. He also offers classes, and even has his own range of BBQ rubs, that aim to combine delicious traditional BBQ flavours with game meat to create an industry niche with sustainability at its core.  In this full episode of the Smoking Hot Confessions BBQ Podcast, Rob and I get into: <ul> <li>The good time he had at Meatstock Toowoomba (0:31)</li> <li>Bringing sustainability to the BBQ world (7:06)</li> <li>Life as a contract shooter (13:54)</li> <li>Taking Big Moe Cason out into the Aussie bush (18:47)</li> <li>The rising trend in self-sufficiency classes (22:25)</li> <li>How his BBQ business, Game On Enterprises came about (28:13)</li> <li>A new idea for competition BBQ categories (35:00)</li> <li>Steps toward sustainability you can take (49:08)</li> </ul> Barbe Con is here! The world's first live online BBQ summit is just around the corner and we have three goals - to save you time, save you money and to become the envy of friends and family. We have the best BBQ pitmasters and BBQ business owners from around the country as well as one or two international guests and we’re bringing them into your living rooms, LIVE! A two day event, the first day is dedicated to cooking BBQ, and the second day is dedicated to the business of BBQ. We’re bringing you cooking demonstrations on Saturday and business presentations on Sunday. Early Bird tickets go on sale Friday the 9th of July. Head to our website to get your tickets now: <a href="https://www.smokinghotconfessions.com/barbecon" rel="nofollow" target="_blank">https://www.smokinghotconfessions.com/barbecon</a>

Game Meat, Sustainability and Barbecue | Rob Gallina

Howard Conyers

When asked for their best piece of advice, many BBQ pitmasters will pause, reflect, and say ‘Relax, it’s not rocket science.’ Except, sometimes it is. Such is the case for Dr Howard Conyers, a pitmaster from South Carolina, currently living in Louisiana. Why Louisiana? Because by day, Dr Conyers is a rocket scientist for NASA. Yep, during the week he sends rockets worth countless millions of dollars hurtling through space, and on the weekends, cooks whole hog in the most traditional of ways and teaching the missing history of barbecue on his family farm as part of The 100 Acres Project. Dr Conyers is truly a Guardian of BBQ and The 100 Acres Project is an initiative of his BBQ operation, Conyers Family BBQ. Cooking under his own name is a right that was denied his ancestors and this is the driving motivation behind everything Dr Conyers does.  In this full episode of the Smoking Hot Confessions BBQ Podcast, Dr Conyers and I get into:  Life as a NASA Rocket Scientist (1:18) The story behind his BBQ nickname ‘The Guardian of Tradition’ (7:43) Creating the Kingsford Preserve the Pit Program (15:07) The Conyers Family BBQ LLC (25:34) The Hundred Acres Project (36:40) Dr Conyers’ lesson on the missing history of barbecue (46:34)  Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon! https://smokinghotconfessions.com/barbeconprereg/

When asked for their best piece of advice, many BBQ pitmasters will pause, reflect, and say ‘Relax, it’s not rocket science.’ Except, sometimes it is. Such is the case for Dr Howard Conyers, a pitmaster from South Carolina, currently living in Louisiana. Why Louisiana? Because by day, Dr Conyers is a rocket scientist for NASA. Yep, during the week he sends rockets worth countless millions of dollars hurtling through space, and on the weekends, cooks whole hog in the most traditional of ways and teaching the missing history of barbecue on his family farm as part of The 100 Acres Project. Dr Conyers is truly a Guardian of BBQ and The 100 Acres Project is an initiative of his BBQ operation, Conyers Family BBQ. Cooking under his own name is a right that was denied his ancestors and this is the driving motivation behind everything Dr Conyers does.  In this full episode of the Smoking Hot Confessions BBQ Podcast, Dr Conyers and I get into: <ul> <li>Life as a NASA Rocket Scientist (1:18)</li> <li>The story behind his BBQ nickname ‘The Guardian of Tradition’ (7:43)</li> <li>Creating the Kingsford Preserve the Pit Program (15:07)</li> <li>The Conyers Family BBQ LLC (25:34)</li> <li>The Hundred Acres Project (36:40)</li> <li>Dr Conyers’ lesson on the missing history of barbecue (46:34)</li> </ul> Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon! <a href="https://smokinghotconfessions.com/barbeconprereg/" rel="nofollow" target="_blank">https://smokinghotconfessions.com/barbeconprereg/</a>

Remembering the Missing History of Barbecue | Dr Howard Conyers

Julie-ann Tindall-Davies returns in this very special episode of our BBQ Podcast. If you’ve been listening to the show for a while, you’ll know that she’s one half of the dynamic duo behind JAGRD Woodfired, one of the most successful smoker manufacturers in the country. Their competition team was also awarded the KCBS International Brisket Team of the Year in 2020. Recently, she’s taken over the running of the Smokin’ Charity BBQ Competitions, which holds the majority of the BBQ competitions in Western Australia. Combine all that with being a wife, mother, grandmother and business owner and you’ve got a woman who’s earned her title of ‘The First Lady of BBQ’.  In this full episode of the Smoking Hot Confessions BBQ Podcast, Julie-ann and I get into:  How Julie-ann likes to do an entire crackling pork roast dinner (2:31) Winning Runner Up Pit Builder of the Year (6:23) Winning Best Innovative Outdoor Design (14:45) Taking on Smokin’ Charity BBQ Competitions (23:51) Handing over the reigns of her competition BBQ team to Glenn (40:23) Tips for staying cool at a BBQ competition (44:30)  Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon! https://smokinghotconfessions.com/barbeconprereg/

Julie-ann Tindall-Davies returns in this very special episode of our BBQ Podcast. If you’ve been listening to the show for a while, you’ll know that she’s one half of the dynamic duo behind JAGRD Woodfired, one of the most successful smoker manufacturers in the country. Their competition team was also awarded the KCBS International Brisket Team of the Year in 2020. Recently, she’s taken over the running of the Smokin’ Charity BBQ Competitions, which holds the majority of the BBQ competitions in Western Australia. Combine all that with being a wife, mother, grandmother and business owner and you’ve got a woman who’s earned her title of ‘The First Lady of BBQ’.  In this full episode of the Smoking Hot Confessions BBQ Podcast, Julie-ann and I get into: <ul> <li>How Julie-ann likes to do an entire crackling pork roast dinner (2:31)</li> <li>Winning Runner Up Pit Builder of the Year (6:23)</li> <li>Winning Best Innovative Outdoor Design (14:45)</li> <li>Taking on Smokin’ Charity BBQ Competitions (23:51)</li> <li>Handing over the reigns of her competition BBQ team to Glenn (40:23)</li> <li>Tips for staying cool at a BBQ competition (44:30)</li> </ul> Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon! <a href="https://smokinghotconfessions.com/barbeconprereg/" rel="nofollow" target="_blank">https://smokinghotconfessions.com/barbeconprereg/</a>

KCBS Competitions in the West | Julie-ann Tindall-Davies

Sunny Moody

There are few people that you will meet in your life that deserve the moniker, ‘a force of nature’. However Sunny Moody is exactly that. Sunny was awarded, and is the current reigning World Steak Champion, taking out the annual Steak Cookoff Association Championships in 2021. Now winning that prestigious BBQ competition is no mean feat, but there’s more to Sunny than ‘just’ being a legend on a grill. She’s a mother to two teenagers, volunteers taking groups of even more teenagers out into the bush and teaching them how to cook, is a certified nutritionist and physical trainer, and if that wasn’t enough is also a Multiple Sclerosis sufferer. Though in truth, it looks more like she’s kicking MS’s butt rather than suffering from it.  In this full episode of the Smoking Hot Confessions BBQ Podcast, Sunny and I get into:  The charity work that she does with teenagers (1:12) Winning the World Steak Championships (10:31) Her special role at the recent NBBQA event (23:16) An insight into how the Georgia BBQ Association (36:19) Her background in forensic science and how that helps her in BBQ (39:56) Sunny’s best tips for delicious chicken wings on the BBQ (46:20)  Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon! https://smokinghotconfessions.com/barbeconprereg/

There are few people that you will meet in your life that deserve the moniker, ‘a force of nature’. However Sunny Moody is exactly that. Sunny was awarded, and is the current reigning World Steak Champion, taking out the annual Steak Cookoff Association Championships in 2021. Now winning that prestigious BBQ competition is no mean feat, but there’s more to Sunny than ‘just’ being a legend on a grill. She’s a mother to two teenagers, volunteers taking groups of even more teenagers out into the bush and teaching them how to cook, is a certified nutritionist and physical trainer, and if that wasn’t enough is also a Multiple Sclerosis sufferer. Though in truth, it looks more like she’s kicking MS’s butt rather than suffering from it.  In this full episode of the Smoking Hot Confessions BBQ Podcast, Sunny and I get into: <ul> <li>The charity work that she does with teenagers (1:12)</li> <li>Winning the World Steak Championships (10:31)</li> <li>Her special role at the recent NBBQA event (23:16)</li> <li>An insight into how the Georgia BBQ Association (36:19)</li> <li>Her background in forensic science and how that helps her in BBQ (39:56)</li> <li>Sunny’s best tips for delicious chicken wings on the BBQ (46:20)</li> </ul> Barbe Con is coming! We’re bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We’re going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon! <a href="https://smokinghotconfessions.com/barbeconprereg/" rel="nofollow" target="_blank">https://smokinghotconfessions.com/barbeconprereg/</a>

World Steak Champion | Sunny Moody | Mood Swing BBQ

In this podcast I will be chatting to experts in all areas of BBQ. The purpose of this podcast is to help people to once again claim the title King of the Grill and have a hell of a lot of fun doing it!

Definite a BBQ connoisseur&#39;s program for all those who want to learn more about the intricacies of grilling and go in depth with those who make it happen and learn more about how to make better food.

A delicious podcast

The Smoking Hot Confessions BBQ Podcast

Dan Barret

Dan Barret is about as close to BBQ Royalty as it gets in Australia. As the one man team ‘Big Smoke BBQ’, Dan has risen through the ranks on the competition BBQ scene and now travels around the country, and the world, absolutely dominating on all fronts. In 2019, Big Smoke BBQ finished 4th on the KCBS Australia ladder, which is already very commendable, but when you find out how many KCBS competitions Dan had to do to get there, you’ll be surprised!In this episode of the Smoking Hot Confessions BBQ Podcast, Dan takes us through the whole Big Smoke BBQ story, starting in 2015, right up to the present. We discuss the highs, the lows, and most importantly the lessons that he’s learned that’s made him a better BBQer. We find out about exactly how his 2019 went and what got him to the pointy end of the KCBS Australia ladder. And very excitingly we learn about what he’s doing (or should I say where he’s going!?) in 2020.  We round out the interview talking about some very interesting topics. We learn about different business opportunities that his success in competition BBQ has led him to, as well as a complete career change. More interesting though, is the closing segment where we discuss pellet grills. As a brand ambassador for Green Mountain Grills, Dan was the perfect person to explain all about how they work and why he’s so in love with them. In fact, Dan was cooking on pellet grills years before they were trendy on the Australian competition BBQ scene. He even shares some secret tips and tricks to make sure that you can get the most out of your pellet grill! If you’d like to get some of the best looking merch around, check out our line up in our online shop. We have our sensational Hail Mary T-Shirts and Hoodies, Kettle Caps, Tumblers and some large, high quality stickers. They are hands down the best looking gear around!https://smokinghotconfessions.com/shop/

Dan Barret is about as close to BBQ Royalty as it gets in Australia. As the one man team ‘Big Smoke BBQ’, Dan has risen through the ranks on the competition BBQ scene and now travels around the country, and the world, absolutely dominating on all fronts. In 2019, Big Smoke BBQ finished 4th on the KCBS Australia ladder, which is already very commendable, but when you find out how many KCBS competitions Dan had to do to get there, you’ll be surprised!In this episode of the Smoking Hot Confessions BBQ Podcast, Dan takes us through the whole Big Smoke BBQ story, starting in 2015, right up to the present. We discuss the highs, the lows, and most importantly the lessons that he’s learned that’s made him a better BBQer. We find out about exactly how his 2019 went and what got him to the pointy end of the KCBS Australia ladder. And very excitingly we learn about what he’s doing (or should I say where he’s going!?) in 2020.  We round out the interview talking about some very interesting topics. We learn about different business opportunities that his success in competition BBQ has led him to, as well as a complete career change. More interesting though, is the closing segment where we discuss pellet grills. As a brand ambassador for Green Mountain Grills, Dan was the perfect person to explain all about how they work and why he’s so in love with them. In fact, Dan was cooking on pellet grills years before they were trendy on the Australian competition BBQ scene. He even shares some secret tips and tricks to make sure that you can get the most out of your pellet grill! If you’d like to get some of the best looking merch around, check out our line up in <a href="https://smokinghotconfessions.com/shop/" rel="noopener nofollow" target="_blank">our online shop</a>. We have our sensational Hail Mary T-Shirts and Hoodies, Kettle Caps, Tumblers and some large, high quality stickers. They are hands down the best looking gear around!<a href="https://smokinghotconfessions.com/shop/" rel="nofollow" target="_blank">https://smokinghotconfessions.com/shop/</a>

094 Dan Barret - Big Smoke BBQ

Andy Groneman

This is Episode Twelve of Season Six, my U.S. Road Trip Part II. There is one world champion BBQ’er who has done so much to grow the BBQ scene in Australia that we should just make him an honorary Australian. And that man is Andy Groneman, Pitmaster of Smoke On Wheels Competition Team. Born and bred in Kansas City, Andy preaches KC Style BBQ around the US and indeed the world. And so he was the perfect person for us to get a lesson in what makes KC BBQ so unique. With summer coming up, it’s time for a new favourite t-shirt, and I’ve got just the thing. Drawing inspiration from the iconic BBQ pop culture art by Gil Elvgren, the Hail Mary T is black, like all good BBQ shirts should be, comes in both men’s and women’s cuts in a variety of sizes and of course feature Mary, who likes her BBQ smokey, spicy and just a little bit naughty. Check her out now! I’d also like to invite you to join us at the  Smoking Hot Confessions BBQ Community on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions BBQCommunity is a great place to continue the conversation.  So without further ado, grab yourself some Kansas City Style Ribs and some Bourbon, and join me as I learn about what makes Kansas City Style BBQ so unique! Please show your support for the people that supported this episode including:  Dragon's Breath Charcoal - made from native Australian Gidgee, Dragon's Breath launches in November! Harvey's Kitchen - Rubs, Sauces and Signature Dusts, Harvey's got what you need! JAGRD Woodfired - One of Australia's biggest smoker manufacturers: Smokers, Asado Grills, and Custom Builds!

This is Episode Twelve of Season Six, my U.S. Road Trip Part II. There is one world champion BBQ’er who has done so much to grow the BBQ scene in Australia that we should just make him an honorary Australian. And that man is Andy Groneman, Pitmaster of Smoke On Wheels Competition Team. Born and bred in Kansas City, Andy preaches KC Style BBQ around the US and indeed the world. And so he was the perfect person for us to get a lesson in what makes KC BBQ so unique. With summer coming up, it’s time for a new favourite t-shirt, and I’ve got just the thing. Drawing inspiration from the iconic BBQ pop culture art by Gil Elvgren, the Hail Mary T is black, like all good BBQ shirts should be, comes in both men’s and women’s cuts in a variety of sizes and of course feature Mary, who likes her BBQ smokey, spicy and just a little bit naughty. <a href="https://smokinghotconfessions.com/product/hail-mary-t-shirt-2/" rel="noopener nofollow" target="_blank">Check her out now!</a> I’d also like to invite you to join us at the <a href="https://www.facebook.com/groups/smokinghotconfessionscommunity/" rel="nofollow" target="_blank"> Smoking Hot Confessions BBQ Community on Facebook</a>. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions BBQCommunity is a great place to continue the conversation.  So without further ado, grab yourself some Kansas City Style Ribs and some Bourbon, and join me as I learn about what makes Kansas City Style BBQ so unique! Please show your support for the people that supported this episode including:  Dragon's Breath Charcoal - made from native Australian Gidgee, Dragon's Breath launches in November! <a href="https://harveyskitchen.com.au/" rel="noopener nofollow" target="_blank">Harvey's Kitchen</a> - Rubs, Sauces and Signature Dusts, Harvey's got what you need! <a href="http://www.jagrdoutdoorovens.com/" rel="noopener nofollow" target="_blank">JAGRD Woodfired</a> - One of Australia's biggest smoker manufacturers: Smokers, Asado Grills, and Custom Builds!

079 Andy Groneman - Kansas City Style BBQ

Jye Healey

In this episode of The Smoking Hot Confessions BBQ Podcast, I pick the brains of Jye Healey, the captain / not captain of the multi-championship winning BBQ team Smokeface Grillahs. These lads are absolutely at the pointy end of the ladder, finishing 3rd on the Australasian Barbecue Alliance ladder in 2019 and 2nd in 2018. They have competed around Australia, New Zealand, and the United States and have found success everywhere they go.  Here we chat about their story so far in competition BBQ, and what they have lined up in 2020. Most interestingly though, Jye has a background in science and a nose for statistics and identifying patterns. So in this episode we have a very interesting chat about patterns he’s identified in competition BBQ in different states around Australia. And we round out the episode with a look at how he’s taken a buzzword from the business world and applied it to his BBQ team and the results he’s found.  For more BBQ goodness, check out: https://smokinghotconfessions.com/

In this episode of The Smoking Hot Confessions BBQ Podcast, I pick the brains of Jye Healey, the captain / not captain of the multi-championship winning BBQ team Smokeface Grillahs. These lads are absolutely at the pointy end of the ladder, finishing 3rd on the Australasian Barbecue Alliance ladder in 2019 and 2nd in 2018. They have competed around Australia, New Zealand, and the United States and have found success everywhere they go.  Here we chat about their story so far in competition BBQ, and what they have lined up in 2020. Most interestingly though, Jye has a background in science and a nose for statistics and identifying patterns. So in this episode we have a very interesting chat about patterns he’s identified in competition BBQ in different states around Australia. And we round out the episode with a look at how he’s taken a buzzword from the business world and applied it to his BBQ team and the results he’s found.  For more BBQ goodness, check out: <a href="https://smokinghotconfessions.com/" rel="nofollow" target="_blank">https://smokinghotconfessions.com/</a>

091 Jye Healey - Smokeface Grillahs

This is a bonus episode for Season 5. There is one comp on everyone's lips right now - the Cairns BBQ Classic. And there's one reason why. The Grand Champion winner is going to walk away with a cheque for $20,000. This will make it one of the richest BBQ competitions in the country! The total prize pool is $50,000, equal to that of Australasian Barbecue Alliance's Invitational.  But where has this competition come from? How have they managed to secure so much prize money, and why host one of the country's richest competitions in Far North Queensland, so remote from 95% of the Australian population? Evo, the promoter behind the Cairns BBQ Classic reveals all this and more in this very candid interview!  With summer coming up, it’s time for a new favourite t-shirt, and I’ve got just the thing. Drawing inspiration from the iconic BBQ pop culture art by Gil Elvgren, the Hail Mary T is black, like all good BBQ shirts should be, comes in both men’s and women’s cuts in a variety of sizes and of course feature Mary, who likes her BBQ smokey, spicy and just a little bit naughty. Check her out now!

This is a bonus episode for Season 5. There is one comp on everyone's lips right now - the Cairns BBQ Classic. And there's one reason why. The Grand Champion winner is going to walk away with a cheque for $20,000. This will make it one of the richest BBQ competitions in the country! The total prize pool is $50,000, equal to that of Australasian Barbecue Alliance's Invitational.  But where has this competition come from? How have they managed to secure so much prize money, and why host one of the country's richest competitions in Far North Queensland, so remote from 95% of the Australian population? Evo, the promoter behind the Cairns BBQ Classic reveals all this and more in this very candid interview!  With summer coming up, it’s time for a new favourite t-shirt, and I’ve got just the thing. Drawing inspiration from the iconic BBQ pop culture art by Gil Elvgren, the Hail Mary T is black, like all good BBQ shirts should be, comes in both men’s and women’s cuts in a variety of sizes and of course feature Mary, who likes her BBQ smokey, spicy and just a little bit naughty. <a href="https://smokinghotconfessions.com/product/hail-mary-t-shirt-2/" rel="noopener nofollow" target="_blank">Check her out now!</a>

086 Evo from Cairns BBQ Classic

Dan Robert

This is Episode Three of Season Six, my U.S. Road Trip Part II. In this episode I head down to the National Southern Food and Beverage Museum in New Orleans. There I chat with Dan Robert, the curator of Meat Science Programming. Dan was born into a family-owned meat processing and smokehouse business in Louisiana and after earning a degree in Food Science, had a 25 year career with the USFDA, travelling the US and the world inspecting thousands of meat packing plants. In this fascinating interview, I get a lesson in the history of meat in the US and we also get into different meat processing methods from around the world.  Before we get into it, I’d like to let you know about our awesome merch shop. We’ve got our incredible Smoking Hot Confessions Tumbler as well as hats, t-shirts and stickers. There’s also two amazing ebooks - 27 Lessons Learned from Competition BBQ and the delicious Bacon Manifesto. I’d also like to invite you to join us at the Smoking Hot Confessions Community on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation.  Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love.  So without further ado, grab yourself a cup of thick black coffee and a big ole lamb loin chop, and join me as I take a journey through the history of meat in the USA. Please show your support for the people that supported this episode including:  Barbeques &amp; More - The smoker shop with the lot! Clean Heat Charcoal - Burns Hot, and Burns long. Available nationally! JAGRD Woodfired - Smokers, Asado Grills, and custom builds!

This is Episode Three of Season Six, my U.S. Road Trip Part II. In this episode I head down to the National Southern Food and Beverage Museum in New Orleans. There I chat with Dan Robert, the curator of Meat Science Programming. Dan was born into a family-owned meat processing and smokehouse business in Louisiana and after earning a degree in Food Science, had a 25 year career with the USFDA, travelling the US and the world inspecting thousands of meat packing plants. In this fascinating interview, I get a lesson in the history of meat in the US and we also get into different meat processing methods from around the world.  Before we get into it, I’d like to let you know about <a href="https://smokinghotconfessions.com/shop/" rel="noopener nofollow" target="_blank">our awesome merch shop</a>. We’ve got our incredible <a href="https://smokinghotconfessions.com/product/shc-tumbler/" rel="noopener nofollow" target="_blank">Smoking Hot Confessions Tumbler</a> as well as hats, t-shirts and stickers. There’s also two amazing ebooks - 27 Lessons Learned from Competition BBQ and the delicious Bacon Manifesto. I’d also like to invite you to join us at the <a href="https://www.facebook.com/groups/smokinghotconfessionscommunity/" rel="noopener nofollow" target="_blank">Smoking Hot Confessions Community on Facebook</a>. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation.  Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love.  So without further ado, grab yourself a cup of thick black coffee and a big ole lamb loin chop, and join me as I take a journey through the history of meat in the USA. Please show your support for the people that supported this episode including:  <a href="https://www.barbequesandmore.com.au/" rel="noopener nofollow" target="_blank">Barbeques &amp; More</a> - The smoker shop with the lot! <a href="https://www.facebook.com/cleanheatbbq/" rel="noopener nofollow" target="_blank">Clean Heat Charcoal</a> - Burns Hot, and Burns long. Available nationally! <a href="http://www.jagrdoutdoorovens.com/" rel="noopener nofollow" target="_blank">JAGRD Woodfired</a> - Smokers, Asado Grills, and custom builds!

068 Dan Robert - A History of Meat

Brett Gallaway

This is Episode Fifteen of Season Six, my U.S. Road Trip Part II. If you haven’t heard of the Steak Cookoff Association, you might well be living under a rock. It is the fastest growing competitive cooking association in the world and is borne completely from the work of Brett Gallaway and Ken Phillips. In this interview we’re going to get into the nitty gritty of the SCA and learn some shortcuts from their experience to help us start our own competition bodies! With summer coming up, it’s time for a new favourite t-shirt, and I’ve got just the thing. Drawing inspiration from the iconic BBQ pop culture art by Gil Elvgren, the Hail Mary T is black, like all good BBQ shirts should be, comes in both men’s and women’s cuts in a variety of sizes and of course feature Mary, who likes her BBQ smokey, spicy and just a little bit naughty. Check her out now! I’d also like to invite you to join us at the  Smoking Hot Confessions BBQ Community on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions BBQCommunity is a great place to continue the conversation.  This episode is the end of this Season. But don’t worry - I’ll get plenty of Smoking Hot Confessions into your earbuds again real soon. Til next time, take care of each other, and keep on Q’ing. Please show your support for the people that supported this episode including:  Smartfire - An Australian designed pit temperature controller, to make your BBQ life easier JAGRD Woodfired - One of Australia's biggest smoker manufacturers: Smokers, Asado Grills, and Custom Builds! Dragon's Breath Charcoal - made from native Australian Gidgee, Dragon's Breath launches in November!

This is Episode Fifteen of Season Six, my U.S. Road Trip Part II. If you haven’t heard of the Steak Cookoff Association, you might well be living under a rock. It is the fastest growing competitive cooking association in the world and is borne completely from the work of Brett Gallaway and Ken Phillips. In this interview we’re going to get into the nitty gritty of the SCA and learn some shortcuts from their experience to help us start our own competition bodies! With summer coming up, it’s time for a new favourite t-shirt, and I’ve got just the thing. Drawing inspiration from the iconic BBQ pop culture art by Gil Elvgren, the Hail Mary T is black, like all good BBQ shirts should be, comes in both men’s and women’s cuts in a variety of sizes and of course feature Mary, who likes her BBQ smokey, spicy and just a little bit naughty. <a href="https://smokinghotconfessions.com/product/hail-mary-t-shirt-2/" rel="noopener nofollow" target="_blank">Check her out now!</a> I’d also like to invite you to join us at the <a href="https://www.facebook.com/groups/smokinghotconfessionscommunity/" rel="nofollow" target="_blank"> Smoking Hot Confessions BBQ Community on Facebook</a>. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions BBQCommunity is a great place to continue the conversation.  This episode is the end of this Season. But don’t worry - I’ll get plenty of Smoking Hot Confessions into your earbuds again real soon. Til next time, take care of each other, and keep on Q’ing. Please show your support for the people that supported this episode including:  <a href="https://smartfirebbq.com/" rel="noopener nofollow" target="_blank">Smartfire</a> - An Australian designed pit temperature controller, to make your BBQ life easier <a href="http://www.jagrdoutdoorovens.com/" rel="noopener nofollow" target="_blank">JAGRD Woodfired</a> - One of Australia's biggest smoker manufacturers: Smokers, Asado Grills, and Custom Builds! Dragon's Breath Charcoal - made from native Australian Gidgee, Dragon's Breath launches in November!

083 Brett Gallaway - Steak Cookoff Associations

This is Episode Ten of Season Six, my U.S. Road Trip Part II. This is the third and final episode recorded live that the NBBQA’s annual conference in Kansas City. The last day of the event was a double-headed Steak Cookoff Association competition. That’s right, two rounds in one day. The competition was fierce as all of the professionals who’d just spent two days cooped up in the Mariott for two days came bursting outside to the square across the street ready to light charcoal and have a good old throw down. There was an awesome festival feel to the event, despite being literally in the middle of busy Kansas City. There was even one BBQ trailer that periodically shot bursts of flame into the air while blasting out rock music. It. Was. Awesome! Before we get into it, I’d like to let you know about our awesome merch shop. We’ve got our incredible Hail Mary T-Shirt as well as hoodies, hats, t-shirts and stickers. There’s also two amazing ebooks - 27 Lessons Learned from Competition BBQ and the delicious Bacon Manifesto. I’d also like to invite you to join us at the Smoking Hot Confessions BBQ Community on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation.  Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love.  So without further ado, grab yourself a perfectly grilled rib-eye steak and whatever day-time BBQ Festival drink you like, and join me at Barney Allis Plaza in the middle of down town Kansas City for the NBBQA BBQ Classic! Please show your support for the people that supported this episode including:  JAGRD Woodfired - One of Australia's biggest smoker manufacturers: Smokers, Asado Grills, and Custom Builds! Ranch Hand Foods: - With over a decade of spice rub manufacturing, Ranch Hand are the OG's of spice rubs in Australia! Dragon's Breath Charcoal - made from native Australian Gidgee, Dragon's Breath launches in October!

This is Episode Ten of Season Six, my U.S. Road Trip Part II. This is the third and final episode recorded live that the NBBQA’s annual conference in Kansas City. The last day of the event was a double-headed Steak Cookoff Association competition. That’s right, two rounds in one day. The competition was fierce as all of the professionals who’d just spent two days cooped up in the Mariott for two days came bursting outside to the square across the street ready to light charcoal and have a good old throw down. There was an awesome festival feel to the event, despite being literally in the middle of busy Kansas City. There was even one BBQ trailer that periodically shot bursts of flame into the air while blasting out rock music. It. Was. Awesome! Before we get into it, I’d like to let you know about <a href="https://smokinghotconfessions.com/shop/" rel="noopener nofollow" target="_blank">our awesome merch shop</a>. We’ve got our incredible <a href="https://smokinghotconfessions.com/product/hail-mary-t-shirt-2/" rel="noopener nofollow" target="_blank">Hail Mary T-Shirt</a> as well as hoodies, hats, t-shirts and stickers. There’s also two amazing ebooks - 27 Lessons Learned from Competition BBQ and the delicious Bacon Manifesto. I’d also like to invite you to join us at the <a href="https://www.facebook.com/groups/smokinghotconfessionscommunity/" rel="noopener nofollow" target="_blank">Smoking Hot Confessions BBQ Community on Facebook</a>. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation.  Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love.  So without further ado, grab yourself a perfectly grilled rib-eye steak and whatever day-time BBQ Festival drink you like, and join me at Barney Allis Plaza in the middle of down town Kansas City for the NBBQA BBQ Classic! Please show your support for the people that supported this episode including:  <a href="http://www.jagrdoutdoorovens.com/" rel="noopener nofollow" target="_blank">JAGRD Woodfired</a> - One of Australia's biggest smoker manufacturers: Smokers, Asado Grills, and Custom Builds! <a href="https://ranchhand.com.au/" rel="noopener nofollow" target="_blank">Ranch Hand Foods:</a> - With over a decade of spice rub manufacturing, Ranch Hand are the OG's of spice rubs in Australia! Dragon's Breath Charcoal - made from native Australian Gidgee, Dragon's Breath launches in October!

076 NBBQA Conference - Day 3

This is the very first episode of Season Five. This season covers the 2019 Australian Competitive BBQ Circuit and includes recordings from some of the biggest and best festivals from all over this beautiful wide brown land of ours. In short, I’m going to be spending the year flying, driving, eating, walking and talking my way around Australia and I’m bringing you along for the ride! I’m kicking things off a bit early this year and hitting the ground running at the Kondari BBQ Festival on Australia Day. The Kondari Hotel is in Hervey Bay on the Central Coast of Queensland, and I was there competing on my friend Anthony’s team, Black Bark Barbecue. True to form, Australia Day lived up to its reputation - it was hot. Really, really hot. We had two 3 by 3 metre marquees up. The one in front was open, and it was 45 degrees in the shade. That’s 115 Fahrenheit for our American listeners. The back tent was our camp kitchen, and with three walls up to keep the dust off the proteins, it was 55 degrees, or 130 Fahrenheit. Despite this, the competition was even hotter, but I’ll save that for a surprise. Before we get started, I’d like to let you know that my new ebooks are now available on the website. There is the second edition of my well-loved ‘27 Lessons Learned from Competition BBQ’ and also the deliciously new ‘Bacon Manifesto’. The ‘Bacon Manifesto’ includes what you need to know about making bacon at home and then some incredible recipes to give you an idea of what to do with it. I’d also like to invite you to join us at the Smoking Hot Confessions Community on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love. So without further ado, grab yourself a chicken rib and pale ale and turn your aircon up to 11 and join me as I melt in the hot Aussie sun at the Kondari BBQ Festival!

This is the very first episode of Season Five. This season covers the 2019 Australian Competitive BBQ Circuit and includes recordings from some of the biggest and best festivals from all over this beautiful wide brown land of ours. In short, I’m going to be spending the year flying, driving, eating, walking and talking my way around Australia and I’m bringing you along for the ride! I’m kicking things off a bit early this year and hitting the ground running at the Kondari BBQ Festival on Australia Day. The Kondari Hotel is in Hervey Bay on the Central Coast of Queensland, and I was there competing on my friend Anthony’s team, Black Bark Barbecue. True to form, Australia Day lived up to its reputation - it was hot. Really, really hot. We had two 3 by 3 metre marquees up. The one in front was open, and it was 45 degrees in the shade. That’s 115 Fahrenheit for our American listeners. The back tent was our camp kitchen, and with three walls up to keep the dust off the proteins, it was 55 degrees, or 130 Fahrenheit. Despite this, the competition was even hotter, but I’ll save that for a surprise. Before we get started, I’d like to let you know that my new ebooks are now available on the website. There is the second edition of my well-loved ‘<a href="https://smokinghotconfessions.com/product/27-lessons-learned-from-competition-bbq/" rel="noopener nofollow" target="_blank">27 Lessons Learned from Competition BBQ</a>’ and also the deliciously new ‘Bacon Manifesto’. The ‘<a href="https://smokinghotconfessions.com/product/the-bacon-manifesto/" rel="noopener nofollow" target="_blank">Bacon Manifesto</a>’ includes what you need to know about making bacon at home and then some incredible recipes to give you an idea of what to do with it. I’d also like to invite you to join us at <a href="https://www.facebook.com/groups/smokinghotconfessionscommunity/" rel="noopener nofollow" target="_blank">the Smoking Hot Confessions Community on Facebook</a>. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love. So without further ado, grab yourself a chicken rib and pale ale and turn your aircon up to 11 and join me as I melt in the hot Aussie sun at the Kondari BBQ Festival!

056 Live @ Kondari BBQ Festival 2019

For Ep 5 of ‘Living the Dream’ Bronnie from 4670BBQ takes a seat in the Confessional to reveal all the behind-the-scenes goings-on at BBQ competitions. She tells all the stuff we don’t know about how BBQ competitions are put together, executed, and of course how she navigates the political minefields that typically separate competitors from sponsors and vendors. Please be sure to subscribe and leave a review of this episode. Bronnie and her husband Paul run 4670BBQ, a catering and events management business out of Bundaberg in QLD. They compete as Bulldogs BBQ, and they are the event promoters behind ‘the friendliest competition on the Australian circuit, the Bundaberg BBQ Battle. If you’ve ever had the idea of running your own comp, this episode is for you! Much thanks and appreciation go to this episodes sponsors: Ministry of Smoke Harvey’s Kitchen JAGRD Wood-fired Smoker Ovens   Get your free ebook now!

For Ep 5 of ‘Living the Dream’ Bronnie from 4670BBQ takes a seat in the Confessional to reveal all the behind-the-scenes goings-on at BBQ competitions. She tells all the stuff we don’t know about how BBQ competitions are put together, executed, and of course how she navigates the political minefields that typically separate competitors from sponsors and vendors. Please be sure to subscribe and leave a review of this episode. Bronnie and her husband Paul run 4670BBQ, a catering and events management business out of Bundaberg in QLD. They compete as Bulldogs BBQ, and they are the event promoters behind ‘the friendliest competition on the Australian circuit, the Bundaberg BBQ Battle. If you’ve ever had the idea of running your own comp, this episode is for you! Much thanks and appreciation go to this episodes sponsors: <a href="https://www.facebook.com/Ministry-of-Smoke-425102604330825/" rel="noopener nofollow" target="_blank">Ministry of Smoke</a> <a href="https://harveyskitchen.com.au/" rel="noopener nofollow" target="_blank">Harvey’s Kitchen</a> <a href="http://www.jagrdoutdoorovens.com/" rel="noopener nofollow" target="_blank">JAGRD Wood-fired Smoker Ovens</a> Get <a href="http://smokinghotconfessions.com/ebooks/" rel="noopener nofollow" target="_blank">your free ebook</a> now!

024 Bronnie fr 4670BBQ

This is Episode Seven of Season Five. In this episode I get in the ears of the Reserve Grand Champion and Grand Champion winners from Smoke in Broke last weekend. So I kick things off with Richard from Beer-B-Q who reveals some very interesting things about the smoker that they cooked most of their hand-ins on. After that, I chat once again with Jye from Smokeface Grillahs - the team that just can’t stop winning. We get into what it’s like living with a Myron Mixon H2O, and how the point end of the national ladder works under the 2019 ABA rule changes. Before we get into it, I’d like to let you know about our awesome new shop on the website. If you love bacon, you’re going to want to check out ‘The Bacon Manifesto’. It’s an ebook we’ve put together with everything you need to know about making bacon at home, and then some delicious recipes about what to do with it, including our iconic Maple Bacon Pecan Pie. I’d also like to invite you to join us at the Smoking Hot Confessions Community on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love.

This is Episode Seven of Season Five. In this episode I get in the ears of the Reserve Grand Champion and Grand Champion winners from <a href="https://www.facebook.com/smokeinbroke/" rel="noopener nofollow" target="_blank">Smoke in Broke</a> last weekend. So I kick things off with Richard from <a href="https://www.facebook.com/BEERBQteam/" rel="noopener nofollow" target="_blank">Beer-B-Q</a> who reveals some very interesting things about the smoker that they cooked most of their hand-ins on. After that, I chat once again with Jye from <a href="https://www.facebook.com/smokefacegrillahs/" rel="noopener nofollow" target="_blank">Smokeface Grillahs</a> - the team that just can’t stop winning. We get into what it’s like living with a Myron Mixon H2O, and how the point end of the national ladder works under the 2019 ABA rule changes. Before we get into it, I’d like to let you know about our awesome new <a href="https://smokinghotconfessions.com/shop/" rel="noopener nofollow" target="_blank">shop on the website</a>. If you love bacon, you’re going to want to check out <a href="https://smokinghotconfessions.com/product/the-bacon-manifesto/" rel="noopener nofollow" target="_blank">‘The Bacon Manifesto’</a>. It’s an ebook we’ve put together with everything you need to know about making bacon at home, and then some delicious recipes about what to do with it, including our iconic Maple Bacon Pecan Pie. I’d also like to invite you to join us at <a href="https://www.facebook.com/groups/smokinghotconfessionscommunity/" rel="noopener nofollow" target="_blank">the Smoking Hot Confessions Community on Facebook</a>. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love.

062 Winners from Smoke in Broke 2019

Welcome to Episode One of Season Six, my U.S. Road Trip Part II. In this season I kick things off with two weeks in New Orleans where I head to a couple of competitions and spend some time hanging out with the who’s who of Southern BBQ. From there it’s up to Kansas City for four days of BBQ Nirvana at the NBBQA’s Annual Conference and Excellence Awards. The final two weeks of the journey see us head into Arkansas for some R&amp;R, including bass fishing; monster trucks, a Steak Cookoff Association competition, an AK-47 and a brush with a tornado! And of course, you’re all coming with me! This episode sees me head out to Hammond, an hour outside of New Orleans. We’d arrived in New Orleans from Australia at 4pm on Friday, and by 8am Saturday I was meeting some absolute legends of the game. What impressed me about this competition was the complete community backing of the event. Hammond is a small town. There is one main street in and out, split right down the middle by a parallel train line. Both sides of the road are shut down and filled with BBQ teams. This year, there were 47 professional teams, 45 amateur teams, and 4 kids’ teams. The town was packed as the whole community came out to support the event and raise money for the local community which was heartwarming to see. And in true Louisianan style, the trophies were pyrographed Crawfish Pot Paddles! Before we get into it, I’d like to let you know about our awesome merch shop. We’ve got our incredible Smoking Hot Confessions Tumbler as well as hats, t-shirts and stickers. There’s also two amazing ebooks - 27 Lessons Learned from Competition BBQ and the delicious Bacon Manifesto. I’d also like to invite you to join us at the Smoking Hot Confessions Community on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation.  Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love.  So without further ado, grab yourself a crawfish po-boy, and join me as I hit the pavement and chat with the champs at the Hammond BBQ Challenge! Please support the sponsors that support the show:  Fired Up BBQ - For all your catering needs, AND a BBQ school! Clean Heat Charcoal - Burns Hot, and Burns long. Available nationally! JAGRD Woodfired - Smokers, Asado Grills, and custom builds!

Welcome to Episode One of Season Six, my U.S. Road Trip Part II. In this season I kick things off with two weeks in New Orleans where I head to a couple of competitions and spend some time hanging out with the who’s who of Southern BBQ. From there it’s up to Kansas City for four days of BBQ Nirvana at the NBBQA’s Annual Conference and Excellence Awards. The final two weeks of the journey see us head into Arkansas for some R&amp;R, including bass fishing; monster trucks, a Steak Cookoff Association competition, an AK-47 and a brush with a tornado! And of course, you’re all coming with me! This episode sees me head out to Hammond, an hour outside of New Orleans. We’d arrived in New Orleans from Australia at 4pm on Friday, and by 8am Saturday I was meeting some absolute legends of the game. What impressed me about this competition was the complete community backing of the event. Hammond is a small town. There is one main street in and out, split right down the middle by a parallel train line. Both sides of the road are shut down and filled with BBQ teams. This year, there were 47 professional teams, 45 amateur teams, and 4 kids’ teams. The town was packed as the whole community came out to support the event and raise money for the local community which was heartwarming to see. And in true Louisianan style, the trophies were pyrographed Crawfish Pot Paddles! Before we get into it, I’d like to let you know about <a href="https://smokinghotconfessions.com/shop/" rel="noopener nofollow" target="_blank">our awesome merch shop</a>. We’ve got our incredible <a href="https://smokinghotconfessions.com/product/shc-tumbler/" rel="noopener nofollow" target="_blank">Smoking Hot Confessions Tumbler</a> as well as hats, t-shirts and stickers. There’s also two amazing ebooks - 27 Lessons Learned from Competition BBQ and the delicious Bacon Manifesto. I’d also like to invite you to join us at the <a href="https://www.facebook.com/groups/smokinghotconfessionscommunity/" rel="noopener nofollow" target="_blank">Smoking Hot Confessions Community on Facebook</a>. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation.  Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love.  So without further ado, grab yourself a crawfish po-boy, and join me as I hit the pavement and chat with the champs at the Hammond BBQ Challenge! Please support the sponsors that support the show: <a href="https://www.firedupbbq.com.au/" rel="noopener nofollow" target="_blank">Fired Up BBQ</a> - For all your catering needs, AND a BBQ school! <a href="https://www.facebook.com/cleanheatbbq/" rel="noopener nofollow" target="_blank">Clean Heat Charcoal</a> - Burns Hot, and Burns long. Available nationally! <a href="http://www.jagrdoutdoorovens.com/" rel="noopener nofollow" target="_blank">JAGRD Woodfired</a> - Smokers, Asado Grills, and custom builds!

066 Live at the Hammond BBQ Challenge, Louisiana

In Ep 6 of Season Two, ‘Living the Dream’, Aidan from Cut Throat Knives swings by the Confessional to reveal what goes on at an artisan blade smith. Whether it’s forging or stock-removal, Aidan tells us exactly just how far he will go to ensure that his knives are the most beautiful and functional knives on the market. Please be sure to subscribe and leave a review of this episode.   Aidan and his team have been running Cut Throat Knives for three years now and have built a reputation that is second-to-none in the industry. His knives have most recently been seen at Meatstock where not only was he a sponsor, but his knives were actually contracted to be the trophies! If you love your knives and can’t imagine working in the kitchen without them, this episode is a must.   Much thanks and appreciation go to this episodes sponsors: Harvey’s Kitchen  Ministry of Smoke Pure Meats Robina  Get your free ebook now!

In Ep 6 of Season Two, ‘Living the Dream’, Aidan from Cut Throat Knives swings by the Confessional to reveal what goes on at an artisan blade smith. Whether it’s forging or stock-removal, Aidan tells us exactly just how far he will go to ensure that his knives are the most beautiful and functional knives on the market. Please be sure to subscribe and leave a review of this episode. Aidan and his team have been running Cut Throat Knives for three years now and have built a reputation that is second-to-none in the industry. His knives have most recently been seen at Meatstock where not only was he a sponsor, but his knives were actually contracted to be the trophies! If you love your knives and can’t imagine working in the kitchen without them, this episode is a must. Much thanks and appreciation go to this episodes sponsors: <a href="https://harveyskitchen.com.au/" rel="nofollow" target="_blank">Harvey’s Kitchen</a> <a href="https://www.facebook.com/Ministry-of-Smoke-425102604330825/" rel="nofollow" target="_blank"> Ministry of Smoke</a> <a href="https://www.facebook.com/puremeatsrobina/" rel="nofollow" target="_blank">Pure Meats Robina</a> Get <a href="http://smokinghotconfessions.com/ebooks/" rel="nofollow" target="_blank">your free ebook</a> now!

025 Aidan fr Cut Throat Knives

This is Episode Ten of Season Five. Once again, it’s a local competition for me: the Brisbane BBQ Festival. This year marked the fifth year that this festival has run. The first year was my first ever judging experience and you can read about that on the website. I’ve been involved every year since and this year was perhaps the biggest yet. There were two stages running - a live music stage and a BBQ stage. On the BBQ stage we had demonstrations, Q&amp;A sessions, exhibitions and eating competitions running over two whole days. It was a killer weekend and I was really excited to have been a part of it.  Before we get into it, I’d like to let you know about our awesome online shop. Our Hail Mary T-Shirt has been hugely successful, and this week I’ve just updated the shop with our second order which includes Big Boy sizes, all the way up to 5XL. The shirts are black, have the classic SHC logo on the front, Mary on the back and come in both men’s and women’s cuts. If you’re after some of the best looking BBQ shirts out there, check them out at smokinghotconfessions.com/shop/ I’d also like to invite you to join us at the Smoking Hot Confessions Community on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love. So without further ado, grab yourself a double-hopped IPA and some soft, squishy burnt ends and join me at the sunny Brisbane BBQ Festival!

This is Episode Ten of Season Five. Once again, it’s a local competition for me: the <a href="http://www.brisbanebbqfestival.com/" rel="noopener nofollow" target="_blank">Brisbane BBQ Festival</a>. This year marked the fifth year that this festival has run. The first year was my first ever judging experience and you can read about that on the website. I’ve been involved every year since and this year was perhaps the biggest yet. There were two stages running - a live music stage and a BBQ stage. On the BBQ stage we had demonstrations, Q&amp;A sessions, exhibitions and eating competitions running over two whole days. It was a killer weekend and I was really excited to have been a part of it.  Before we get into it, I’d like to let you know about our awesome online shop. Our Hail Mary T-Shirt has been hugely successful, and this week I’ve just updated the shop with our second order which includes Big Boy sizes, all the way up to 5XL. The shirts are black, have the classic SHC logo on the front, Mary on the back and come in both men’s and women’s cuts. If you’re after some of the best looking BBQ shirts out there, check them out at <a href="smokinghotconfessions.com/shop/" rel="noopener nofollow" target="_blank">smokinghotconfessions.com/shop/</a> I’d also like to invite you to join us at the <a href="https://www.facebook.com/groups/smokinghotconfessionscommunity/" rel="noopener nofollow" target="_blank">Smoking Hot Confessions Community</a> on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love. So without further ado, grab yourself a double-hopped IPA and some soft, squishy burnt ends and join me at the sunny Brisbane BBQ Festival!

065 Live @ Brisbane BBQ Festival 2019

James Cruse

This is Episode Two of Season Six, my U.S. Road Trip Part II. In this episode I head downtown to the #1 voted BBQ joint in New Orleans - Central City BBQ. There I met James Cruse Jr, the head Pitmaster of Central City and also team captain of the all-conquering Aporkalypse Now Competition BBQ team. After a tour of the very impressive facilities, we grabbed a couple of local microbrews and a plate of pulled pork egg rolls and chatted at length about what goes into running the #1 BBQ joint in a city voted #1 for food in the world, and I even managed to get James to give me a step-by-step run through of how he does his competition-winning pork ribs. And for those of you wondering, those egg rolls were to die for! Before we get into it, I’d like to let you know about our awesome merch shop. We’ve got our incredible Smoking Hot Confessions Tumbler as well as hats, t-shirts and stickers. There’s also two amazing ebooks - 27 Lessons Learned from Competition BBQ and the delicious Bacon Manifesto. I’d also like to invite you to join us at the Smoking Hot Confessions Community on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation.  Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love.  So without further ado, grab yourself a local microbrew and a pulled pork egg roll, and join me as I rap all things BBQ with James Cruse. Please show your support for the people that supported this episode including:   Clean Heat Charcoal - Burns Hot, and Burns long. Available nationally! JAGRD Woodfired - Smokers, Asado Grills, and custom builds! Barbeques &amp; More - The smoker shop with the lot!

This is Episode Two of Season Six, my U.S. Road Trip Part II. In this episode I head downtown to the #1 voted BBQ joint in New Orleans - Central City BBQ. There I met James Cruse Jr, the head Pitmaster of Central City and also team captain of the all-conquering Aporkalypse Now Competition BBQ team. After a tour of the very impressive facilities, we grabbed a couple of local microbrews and a plate of pulled pork egg rolls and chatted at length about what goes into running the #1 BBQ joint in a city voted #1 for food in the world, and I even managed to get James to give me a step-by-step run through of how he does his competition-winning pork ribs. And for those of you wondering, those egg rolls were to die for! Before we get into it, I’d like to let you know about <a href="https://smokinghotconfessions.com/shop/" rel="noopener nofollow" target="_blank">our awesome merch shop</a>. We’ve got our incredible <a href="https://smokinghotconfessions.com/product/shc-tumbler/" rel="noopener nofollow" target="_blank">Smoking Hot Confessions Tumbler</a> as well as hats, t-shirts and stickers. There’s also two amazing ebooks - 27 Lessons Learned from Competition BBQ and the delicious Bacon Manifesto. I’d also like to invite you to join us at the <a href="https://www.facebook.com/groups/smokinghotconfessionscommunity/" rel="noopener nofollow" target="_blank">Smoking Hot Confessions Community on Facebook</a>. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation.  Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love.  So without further ado, grab yourself a local microbrew and a pulled pork egg roll, and join me as I rap all things BBQ with James Cruse. Please show your support for the people that supported this episode including:  <a href="https://www.facebook.com/cleanheatbbq/" rel="noopener nofollow" target="_blank">Clean Heat Charcoal</a> - Burns Hot, and Burns long. Available nationally! <a href="http://www.jagrdoutdoorovens.com/" rel="noopener nofollow" target="_blank">JAGRD Woodfired</a> - Smokers, Asado Grills, and custom builds! <a href="https://www.barbequesandmore.com.au/" rel="noopener nofollow" target="_blank">Barbeques &amp; More</a> - The smoker shop with the lot!

067 James Cruse - Central City BBQ

In this episode my buddy Anthony from Black Bark Barbecue and I jump in the faithful Smoking Hot Confessions Mobile and make the annual pilgrimage to BBQ Mecca - the annual BBQ Wars in Port Macquarie, the biggest competition on the Australian calendar with over 100 BBQ teams fighting it out for BBQ glory. Before we get started, there’s just a week left to get my ebook ‘27 Lessons Learned from Competition BBQ’ available for free on the website. I’ve recently put together a second edition of that book, working with a professional graphic designer and I’ll be releasing that soon. Which means that the free, 1st edition is only going to be available for another week. After that, the second edition will be available for purchase, and there is even going to be a second book available, but I’m keeping the details under wraps for now. I’d also like to invite you to join us at the Smoking Hot Confessions Community on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love. So without further ado, grab yourself a pulled pork sammich and a frosty and join me as I hit the pavement at BBQ Wars 2018. Head to the Smoking Hot Confessions website for full show notes. 

In this episode my buddy Anthony from Black Bark Barbecue and I jump in the faithful Smoking Hot Confessions Mobile and make the annual pilgrimage to BBQ Mecca - the annual BBQ Wars in Port Macquarie, the biggest competition on the Australian calendar with over 100 BBQ teams fighting it out for BBQ glory. Before we get started, there’s just a week left to get my ebook ‘<a href="smokinghotconfessions.com/ebooks/" rel="noopener nofollow" target="_blank">27 Lessons Learned from Competition BBQ</a>’ available for free on the website. I’ve recently put together a second edition of that book, working with a professional graphic designer and I’ll be releasing that soon. Which means that the free, 1st edition is only going to be available for another week. After that, the second edition will be available for purchase, and there is even going to be a second book available, but I’m keeping the details under wraps for now. I’d also like to invite you to join us at <a href="https://www.facebook.com/groups/smokinghotconfessionscommunity/" rel="noopener nofollow" target="_blank">the Smoking Hot Confessions Community on Facebook</a>. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love. So without further ado, grab yourself a pulled pork sammich and a frosty and join me as I hit the pavement at BBQ Wars 2018. Head to <a href="smokinghotconfessions.com/shcpodcast051/" rel="noopener nofollow" target="_blank">the Smoking Hot Confessions</a> website for full show notes.

052 Live @ BBQ Wars 2018

This is episode six of season four of the Smoking Hot Confessions Podcast. In this episode I get to stay pretty close to home, heading down to the Bangalow BBQ &amp; Bluegrass Festival. It’s a competition and festival whose sole purpose is to raise money for local schools, so I always make sure I’m there, doing what I can to help out. Before we get started, I do have a couple of announcements. For some time now, I’ve had my ebook ‘27 Lessons Learned from Competition BBQ’ available for free on the website. I’ve recently put together a second edition of that book, working with a professional graphic designer and I’ll be releasing that soon. Which means that the free, 1st edition is only going to be available for another two weeks. After that, the second edition will be available for purchase, and there is even going to be a second book available, but I’m keeping the details under wraps for now. I’d also like to invite you to join us at the Smoking Hot Confessions Community on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. So without further ado, grab yourself a Kettle-Koned Buffalo Wing and something cold and bubbly to wash it down, and join me at the always incredible Bangalow BBQ &amp; Bluegrass Festival. Head to the Smoking Hot Confessions website for full show notes. 

This is episode six of season four of the Smoking Hot Confessions Podcast. In this episode I get to stay pretty close to home, heading down to the Bangalow BBQ &amp; Bluegrass Festival. It’s a competition and festival whose sole purpose is to raise money for local schools, so I always make sure I’m there, doing what I can to help out. Before we get started, I do have a couple of announcements. For some time now, I’ve had my ebook <a href="smokinghotconfessions.com/ebooks/" rel="noopener nofollow" target="_blank">‘27 Lessons Learned from Competition BBQ’</a> available for free on the website. I’ve recently put together a second edition of that book, working with a professional graphic designer and I’ll be releasing that soon. Which means that the free, 1st edition is only going to be available for another two weeks. After that, the second edition will be available for purchase, and there is even going to be a second book available, but I’m keeping the details under wraps for now. I’d also like to invite you to join us at the <a href="https://www.facebook.com/groups/smokinghotconfessionscommunity/" rel="noopener nofollow" target="_blank">Smoking Hot Confessions Community</a> on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. So without further ado, grab yourself a Kettle-Koned Buffalo Wing and something cold and bubbly to wash it down, and join me at the always incredible Bangalow BBQ &amp; Bluegrass Festival. Head to <a href="smokinghotconfessions.com/shcpodcast051/" rel="noopener nofollow" target="_blank">the Smoking Hot Confessions</a> website for full show notes.

051 Live @ Bangalow 2018

This was the 4th year for the Brisbane BBQ Festival, and the 4th time I've been involved and I gotta tell you, if this comp isn't the jewel in the QLD circuit crown, it's gotta be close.  In this Ep I chat with teams about their hand-ins, and one team even gives me a live recording of them PREPARING their hand-in, talking me through how they do it all. Check it out now! For full show notes, head on over to the Smoking Hot Confessions website. 

This was the 4th year for the Brisbane BBQ Festival, and the 4th time I've been involved and I gotta tell you, if this comp isn't the jewel in the QLD circuit crown, it's gotta be close.  In this Ep I chat with teams about their hand-ins, and one team even gives me a live recording of them PREPARING their hand-in, talking me through how they do it all. Check it out now! For full show notes, head on over to <a href="smokinghotconfessions.com/shcpodcast046/" rel="noopener nofollow" target="_blank">the Smoking Hot Confessions website</a>.

048 Live @ Brisbane BBQ Festival 2018

This is the second episode of Season Five. This season covers the 2019 Australian Competitive BBQ Circuit and includes recordings from some of the biggest and best festivals from all over this beautiful wide brown land of ours. In short, I’m going to be spending the year flying, driving, eating, walking and talking my way around Australia and I’m bringing you along for the ride! This episode is another first for me - this time it’s Adelaide, South Australia. I drove from the Gold Coast up to Brisbane airport, flew down to Adelaide, spent two days at Up in Smoke and then did the reverse home again. It was a big weekend, but totally worth it. I’d seen Up in Smoke the last few years in other people’s Facebook posts and had always wanted to get down there. This year there was a new promoter running the event, a new location, and a new partnership with the Let’s Go Caravan and Camping Association. We had 30,000 people through the gates over the weekend and it was a fantastic opportunity to showcase some of the best BBQ in the country. Before we get started, I’d like to let you know that my new ebooks are now available on the website. There is the second edition of my well-loved ‘27 Lessons Learned from Competition BBQ’ and also the deliciously new ‘Bacon Manifesto’. The ‘Bacon Manifesto’ includes what you need to know about making bacon at home and then some incredible recipes to give you an idea of what to do with it. I’d also like to invite you to join us at the Smoking Hot Confessions Community on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love. So without further ado, grab yourself a custard apple jaffle covered with crunchy toffee and something on ice and join me as I explore the Great Outdoors at Up in Smoke 2019!

This is the second episode of Season Five. This season covers the 2019 Australian Competitive BBQ Circuit and includes recordings from some of the biggest and best festivals from all over this beautiful wide brown land of ours. In short, I’m going to be spending the year flying, driving, eating, walking and talking my way around Australia and I’m bringing you along for the ride! This episode is another first for me - this time it’s Adelaide, South Australia. I drove from the Gold Coast up to Brisbane airport, flew down to Adelaide, spent two days at <a href="https://www.facebook.com/uisbbqcomp/" rel="noopener nofollow" target="_blank">Up in Smoke</a> and then did the reverse home again. It was a big weekend, but totally worth it. I’d seen Up in Smoke the last few years in other people’s Facebook posts and had always wanted to get down there. This year there was a new promoter running the event, a new location, and a new partnership with the <a href="https://www.facebook.com/LetsGoCaravanCamping/" rel="noopener nofollow" target="_blank">Let’s Go Caravan and Camping Association</a>. We had 30,000 people through the gates over the weekend and it was a fantastic opportunity to showcase some of the best BBQ in the country. Before we get started, I’d like to let you know that my new ebooks are now available on the website. There is the second edition of my well-loved ‘<a href="https://smokinghotconfessions.com/product/27-lessons-learned-from-competition-bbq/" rel="noopener nofollow" target="_blank">27 Lessons Learned from Competition BBQ</a>’ and also the deliciously new ‘Bacon Manifesto’. The ‘<a href="https://smokinghotconfessions.com/product/the-bacon-manifesto/" rel="noopener nofollow" target="_blank">Bacon Manifesto</a>’ includes what you need to know about making bacon at home and then some incredible recipes to give you an idea of what to do with it. I’d also like to invite you to join us at <a href="https://www.facebook.com/groups/smokinghotconfessionscommunity/" rel="noopener nofollow" target="_blank">the Smoking Hot Confessions Community on Facebook</a>. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love. So without further ado, grab yourself a custard apple jaffle covered with crunchy toffee and something on ice and join me as I explore the Great Outdoors at Up in Smoke 2019!

057 Live @ Up in Smoke 2019

This is a bonus episode for Season Five. It's the first of a new format that will be trialed here at Smoking Hot Confessions whereby after each BBQ competition, winners will contacted by phone for a quick round up. These episodes are going to be more raw, and unpolished than usual, but will be more timely and authentic because of it.  In this Episode I have a chat with Brandon and then Adam from the Wizards of Q. Not only did Brandon win his Golden Tickets in the Steak Cookoff Association competition at Meatstock Sydney, but the entire team won Reserve Grand Champion in the Australasian Barbecue Alliance main event! Before we get started, I’d like to let you know that my new ebooks are now available on the website. There is the second edition of my well-loved ‘27 Lessons Learned from Competition BBQ’ and also the deliciously new ‘Bacon Manifesto’. The ‘Bacon Manifesto’ includes what you need to know about making bacon at home and then some incredible recipes to give you an idea of what to do with it. I’d also like to invite you to join us at the Smoking Hot Confessions Community on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love. So without further ado, let's find out what's happening with the lads from Wizards of Q!

This is a bonus episode for Season Five. It's the first of a new format that will be trialed here at Smoking Hot Confessions whereby after each BBQ competition, winners will contacted by phone for a quick round up. These episodes are going to be more raw, and unpolished than usual, but will be more timely and authentic because of it.  In this Episode I have a chat with Brandon and then Adam from the Wizards of Q. Not only did Brandon win his Golden Tickets in the Steak Cookoff Association competition at Meatstock Sydney, but the entire team won Reserve Grand Champion in the Australasian Barbecue Alliance main event! Before we get started, I’d like to let you know that my new ebooks are now available on the website. There is the second edition of my well-loved ‘<a href="https://smokinghotconfessions.com/product/27-lessons-learned-from-competition-bbq/" rel="noopener nofollow" target="_blank">27 Lessons Learned from Competition BBQ</a>’ and also the deliciously new ‘Bacon Manifesto’. The ‘<a href="https://smokinghotconfessions.com/product/the-bacon-manifesto/" rel="noopener nofollow" target="_blank">Bacon Manifesto</a>’ includes what you need to know about making bacon at home and then some incredible recipes to give you an idea of what to do with it. I’d also like to invite you to join us at <a href="https://www.facebook.com/groups/smokinghotconfessionscommunity/" rel="noopener nofollow" target="_blank">the Smoking Hot Confessions Community on Facebook</a>. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. Finally, however you’re listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love. So without further ado, let's find out what's happening with the lads from Wizards of Q!

059 Winners from Sydney Meatstock 2019

Alrighty, this episode is the last in our US Road Trip series and sees me finish up with an interview recorded live in a BBQ joint in Fort Smith, Arkansas. Ralph from Pink Flamingo is something of a legend in that corner of the state. He was making so much money at BBQ competitions that he quit his job as a banker and opened up a BBQ joint. There is a trophy cabinet in his restaurant that stretches an entire wall, and his place is so popular that CNN comes in once a week to record a sports chat show in there. But how did he get there? Let’s find out. Much thanks and appreciation to this episode's sponsors: Black Angus Reserve - the best briskets in the game Clean Heat Charcoal - burns long, burns hot, and is eco-friendly Pit Brothers BBQ - delicious rubs and exquisite charcoal

Alrighty, this episode is the last in our US Road Trip series and sees me finish up with an interview recorded live in a BBQ joint in Fort Smith, Arkansas. Ralph from Pink Flamingo is something of a legend in that corner of the state. He was making so much money at BBQ competitions that he quit his job as a banker and opened up a BBQ joint. There is a trophy cabinet in his restaurant that stretches an entire wall, and his place is so popular that CNN comes in once a week to record a sports chat show in there. But how did he get there? Let’s find out. Much thanks and appreciation to this episode's sponsors: <a href="https://www.facebook.com/angusreserve/" rel="noopener nofollow" target="_blank">Black Angus Reserve</a> - the best briskets in the game <a href="https://www.facebook.com/cleanheatbbq/" rel="noopener nofollow" target="_blank">Clean Heat Charcoal</a> - burns long, burns hot, and is eco-friendly <a href="https://www.pitbrothersbbq.com.au/" rel="noopener nofollow" target="_blank">Pit Brothers BBQ</a> - delicious rubs and exquisite charcoal

045 Ralph fr Ralph's Pink Flamingo

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