This Week In Barbecue

From barbecue school with Tuffy Stone to Bizarro Superman, we’re covering the full smoke ring this week. Rasheed’s asking the real questions: should you be allowed to critique barbecue if you can’t actually cook it? We’re also diving into big news from Peg Leg Poker in Nashville, and who we’d draft as the ultimate pitmaster play-by-play team. Plus, we break down rising meat prices, tariffs threatening your holiday feast, and a hot debate about when your brisket actually stops taking on smoke. Oh, and someone wants Rasheed to join ICE for $50K.

This week, we’re asking the real questions: If your neighborhood says “no” to diversity, does that extend to the dinner table too? Rasheed and Bryan serve up hot takes on cultural food acceptance, the value of showing up as a business owner, and why brisket still doesn’t get the respect it deserves compared to steak. Plus, the cancellation of Bludso’s Smoking Out the Hub tour, a big welcome to the new Dinner with Delilah streaming series, and the ongoing battle to sell wings the way nature intended, whole. Fueled by Melinda’s Hot Sauce, this one brings the heat.

Lab-grown bacon is coming to San Francisco, beef prices are through the roof, and somewhere out there, a legendary smoker has gone missing. In this episode, Rasheed and James dig into the soul of barbecue, what’s passed down, what’s trained up, and whether a culinary degree can ever replace porch wisdom. Plus: BBQ in the UK

This week’s episode fires on all cylinders—birthday shoutouts, Windy City recap, brisket-fueled hotel plans, and a BBQ restaurant on a British airfield. But it’s not all fun and burnt ends, Sheed and James get serious about food safety in summer heat. From why coleslaw is a silent killer at the cookout to BBQ-inspired junk food you’re too ashamed to admit you love, we’ve got tips, hot takes, and hard truths for every backyard hero and plate-piling guest. We also tackle one of the hardest questions for anyone starting in the food business: “Where do you even begin?” This one’s equal parts laugh-out-loud and eye-opening. Tap in, take notes, and clean that grill.

Running a top-tier BBQ spot isn’t just about smoke and flavor—it’s about pivoting daily to keep the doors open. From cost breakdowns to menu hacks, Bryan and Rasheed get real about the business behind the brisket. Catch the latest episode of This Week in Barbecue.