Send us a text This week on Barbecue Radio Network, Freddie Bell fires up approachable, practical barbecue you can master at home. Backyard Smoke master Kenyatta Robinson joins with real-world tips on ribs, brisket, and confidence—no fancy pits required. Then the guys from Blacksmoke BBQ talk if you want great barbecue without overthinking it, this episode is for you. Fire it up with Barbecue Radio Network. www.bbqradionetwork.com

Send us a text This week on Barbecue Radio Network, Freddie Bell fires it up with the Meat Dudes for a mouth-watering deep dive into Wagyu beef, swagger, and smokehouse secrets. Then, it’s game on with the Tailgate Guys, talking food, football, and parking-lot perfection. From backyard grills to game day glory—this is barbecue at its boldest. www.bbqradionetwork.com

Send us a text From tailgating with a smoker to a grand opening at Midtown Global Market, this week on the Barbecue Radio Network, Freddie Bell sits down with Chef T.J. Nolen of Rollin’ Nolen’s Barbecue. Hear the hustle, the family story, and the secret behind flavors that have Minnesota lining up for more. It’s barbecue, community, and a wild ride of flavor—don’t miss it. www.bbqradionetwork.com

Send us a text This week on Barbecue Radio Network, it’s a special spotlight on two giants of competitive barbecue — Luke Darnell of Old Virginia Smoke and chef Matt Basile. Host Freddie Bell brings you stories, flavor, and the fire behind the champions. From live-fire wisdom to competition secrets, you won’t want to miss this smoky, soulful episode of Barbecue Radio Network. Tune in and turn up the heat! www.bbqradionetwork.com

Send us a text In this episode of Barbecue Radio Network, host Freddie Bell talks with Chef Eric Pearson, a seasoned pitmaster known for his expertise in clean smoke and deep flavor. Pearson shares his journey from grilling to barbecuing, discusses his inventive techniques including using peach nectar for marinating pork chops, and touches on his experiences with beekeeping and maple syrup making. The conversation also covers tips for beginners and explores the nuances of creating a balanced ...

Send us a text The episode features Craig Sharry, a two-time world champion pitmaster and creator of Texas Pepper Jelly, discussing his journey in competitive barbecue and product development. It also includes an interview with David Bouska of Butcher BBQ, who shares insights on barbecue techniques, product innovations, and maintaining authenticity while expanding his business. Both guests offer valuable barbecue tips and personal stories. www.bbqradionetwork.com

Send us a text This week on Barbecue Radio Network, host Freddie Bell on Barbecue Radio Network as he sits down with world-renowned pitmaster Aaron Franklin of Franklin Barbecue. From brisket perfection and evolving barbecue culture to new projects, old cookers, and the heart behind his craft, this episode dives deep into the passion, people, and purpose that keep Franklin’s fires burning. —right here on Barbecue Radio Network! www.bbqradionetwork.com

Send us a text This week on Barbecue Radio Network, Freddie Bell fires up the grill with British barbecue masters Owen Cook and Dan Hewlett, hosts of the Meat & Greet Barbecue Podcast. From cooking through the rain to perfecting brisket and Welsh trout, these U.K. pitmasters share how passion, community, and a little fire unite food lovers across the pond. It’s barbecue, British-style — with flavor, friendship, and a whole lot of smoke! —right here on Barbecue Radio Network! www.bbqradion...

Send us a text This week on Barbecue Radio Network, Freddie Bell fires up a mouth-watering conversation with barbecue legend Heath Riles of Olive Branch, Mississippi. From welding his first smoker in high school to creating award-winning rubs, sauces, and ribs that have conquered Memphis in May, Heath shares how hard work, family, and flavor turned a backyard hobby into a global barbecue brand —right here on Barbecue Radio Network! www.bbqradionetwork.com

Send us a text This week on Barbecue Radio Network, host Freddie Bell fires up the grill with the crew from Black Smoke BBQ — a brotherhood of pitmasters bringing bold flavors and community pride to the world of barbecue. Hear how they came together, what fuels their passion, and the secret behind their legendary smoked mac and cheese! —right here on Barbecue Radio Network! www.bbqradionetwork.com

Send us a text This week on Barbecue Radio Network, host Freddie Bell steps up to the plate with Jeff Cohen and Leonard Abramson — the duo behind Baseball and Barbecue. Hear how Cub Scouts, smoked ribs, and New York Mets fandom turned into a hit podcast and lifelong friendship. Tune in and taste where smoke meets soul and the backyard is king —right here on Barbecue Radio Network! www.bbqradionetwork.com

Send us a text This week on Barbecue Radio Network, host Freddie Bell welcomes Kenyatta Robinson, founder of Backyard Smokemaster BBQ, for a soulful conversation about turning everyday backyard cooks into confident pitmasters. Kenyatta shares his humble beginnings—sparked by friendly rib rivalry with his father-in-law—and how a Weber Smoky Mountain and a few YouTube videos launched his barbecue obsession. From early misfires to coaching others, Kenyatta emphasizes simplicity, grace, and learn...

Send us a text This week on Barbecue Radio Network, Freddie is talking with Lyndal Scranton of the Tailgate Guys. From backyard grills to game-day stadium setups, we’re diving into the food, the fellowship, and the secrets that make tailgating unforgettable. Don’t miss the tips, the stories, and the sizzle—right here on Barbecue Radio Network! www.bbqradionetwork.com

Send us a text Champion pitmaster Luke Darnell of Old Virginia Smoke joins host Freddie Bell to share his barbecue journey—from backyard pig roasts to competing on the national stage. Luke dishes out competition secrets, backyard tips, and the importance of patience and tenderness in great barbecue. Plus, hear personal stories about family, teamwork, and what it takes to fire up championship-level flavor. www.bbqradionetwork.com

Send us a text Freddie Bell interviews Chef Matt Basile on the Barbecue Radio Network. They discuss Matt’s culinary journey, live fire cooking techniques, and the importance of patience and simplicity in barbecue. Matt shares insights on essential grilling tools, wood choices, the balance of flavors, and his favorite cuts of meat. He also talks about his projects with Alchemy Grills and his passion for international flavors. www.bbqradionetwork.com

Send us a text Freddie Bell of Barbecue Radio Network hosts a special episode featuring Chris Lilly from Big Bob Gibson's Barbecue celebrating their 100th anniversary and 18 world championships. Chris shares the history, traditions, and cooking techniques of their legendary barbecue establishment. In the second half, Steven Raichlen provides expert advice on grilling techniques, fuel choices, and essential tools for both beginners and seasoned grillers, while also discussing upcoming projects...

Send us a text The episode features Craig Sharry, a two-time world champion pitmaster and creator of Texas Pepper Jelly, discussing his journey in competitive barbecue and product development. It also includes an interview with David Bouska of Butcher BBQ, who shares insights on barbecue techniques, product innovations, and maintaining authenticity while expanding his business. Both guests offer valuable barbecue tips and personal stories. www.bbqradionetwork.com

Send us a text In this episode of the Barbecue Radio Network, host Freddie Bell interviews Steven Raichlen, an award-winning author and TV host who has significantly influenced global grilling through his books and shows. They discuss Raichlen's journey into barbecue, the evolution of American grilling, essential grilling tips, and innovations such as Barbecue University. Raichlen also shares insights on tools, techniques, and flavors that elevate home grilling to professional levels. www.bbq...

Send us a text In this episode of Barbecue Radio Network, host Freddie Bell interviews Chris Lilly of Big Bob Gibson's Barbecue, discussing the restaurant's 100-year history, traditional barbecue techniques, and Chris's 18 world championship titles. They also delve into the origins and innovations within their famous sauces plus upcoming events and competitions where Chris will be participating fall 2025. www.bbqradionetwork.com

Send us a text The episode of Barbecue Radio Network, hosted by Freddie Bell, features a detailed conversation with Evan Carter and Tyler Palagi, known as the Meat Dudes, who discuss their passion for Wagyu beef and their restaurant, Lady J, in Seattle. They talk about their journey from working at Radiator Whiskey in Seattle to starting their own barbecue and whiskey bar, Lady J. The Meat Dudes explain the origins and different types of Wagyu beef, the benefits of its marbling, and provide t...