S3 E12: The Rub: The story behind Meat Church

S3 E11: The Rub: Do you love hotwings?

S3 E10: The Rub: Countdown to MiM

S3 E9: The Rub: Will MiM move to Mud Island?

S3 E8: The Rub: Hot time coming to 'Popper Throwdown'

Tom Lee

S3 E7: The Rub: Head of restaurant association reacts to proposed Tom Lee Park changes

S3 E6: The Rub: SaveMiM.org launches

S3 E5: The Rub: MiM responds to proposed Tom Lee Park changes

S3 E4: The Rub: More details on proposed changes to Tom Lee Park

S3 E3: The Rub: The Countdown to Memphis in May is on!

The Rub is an award-winning podcast and now weekly radio show that is all about BBQ, outdoor grilling and competition cooking.

S3 E2: The Rub: Super Bowl recipes and more

Randall Bowman

The president of the Kansas City Barbecue society offers his state of the state of the organization, barbecue and more.

S3 E1: The Rub: KCBS president Randall Bowman looks back, looks ahead

Malcom Reed

The Mid-South was well represented at the World Food Championship. Malcom Reed discusses his top-10 finish, plus his recipe for a perfect smoked turkey for Thanksgiving.

Malcom Reed shares his recipe for a perfect Thanksgiving         turkey

Penny Hardaway

On this episode, Tiger basketball coach Penny Hardaway tells us about his love for BBQ and other comfort foods. Malcom Reed explains the background on his popular YouTube channel. And Kendall Adair gives an update on Operation BBQ Relief and it's efforts in the Carolinas.

Memphis coach Penny Hardaway discusses barbecue and basketball

Big money if you can cook a championship steak

Chef Anthony Serrano has won his golden ticket and will participate in the World Food Championships in  November. Brett Galloway teases big money coming up in the SCA.

Chef Anthony Serrano prepares for the World Food Championships

After a hiatus due to health, The Rub returns this week with Meathead Goldwyn of AmazingRibs.com. He explains what a food stylist is, plus has advice on becoming friendly with your butcher. Mike McCloud from the World Food Championship explains how this year's event will be the biggest and best one yet.

After a hiatus due to health, The Rub returns this week with Meathead Goldwyn of <a href="http://AmazingRibs.com" rel="nofollow" target="_blank">AmazingRibs.com</a>. He explains what a food stylist is, plus has advice on becoming friendly with your butcher. Mike McCloud from the World Food Championship explains how this year's event will be the biggest and best one yet.

Meathead: Get to know your butcher!

Paul Young, the Memphis director of Housing and Community Development, discusses plans for the Fairgrounds and how it might affect football tailgaters on Tiger Lane. Jennifer Biggs has a new gig with the Daily Memphian. She weighs in on the popularity of hot chicken in town.

How proposed Fairgrounds changes might affect tailgating on Tiger Lane

Charlie Vergos

On this episode, hear from the director of "The Vous," a documentary telling the story behind Charlie Vergos' Rendezvous. Australian bush cooker Saffron Hodges has a new job with the National BBQ Association. And the cooking comedian Vic Clevenger explains how he cooked a steak on a charcoal chimney at a recent SCA event.

Documentary to tell story behind Charlie Vergos' Rendezvous

On this edition of the show, KCBS president Randall Bowman joins us for three segments to discuss the state of the organization, the future and any changes that might come. Plus, the question-of-the-week and the recipe-of-the-week.

Exclusive: KCBS president Randall Bowman

I found this podcast after Greg Rempe, the host of The Barbecue Central Show, appeared on it.  Short, sweet into the point. Good guests and nice content. But, man, all the gasping for breath is getting a bit annoying.

Great show, but stop gasping for breath...

Jimmy,

When are you going to let real fatback all stars give advice on your show?

P-Funk

The Rub

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