arts
Hosted by BiteMeat · arts · EN
John Lopez and America’s greatest Pitmasters discuss all things barbecue every week.
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Contact path
Public web form
Booking probability
21%
Guest openness
Selective
Sign up to generate a grounded pitch for The Bite Meat Podcast.
Signup to Generate a PitchThe Bite Meat Podcast is hosted by BiteMeat. The show has published 71 episodes to date.
Recent episodes include "Prepping, brining and smoking the best Thanksgiving turkey, from a World Champion pitmaster" (15 November 2025, 34 minutes), "•From afterthought to destination: How the Houston BBQ scene has drastically changed." (6 November 2025, 41 minutes), and "Ever wonder how those BBQ restaurants really do it? Find out here." (30 October 2025, 27 minutes).
The Bite Meat Podcast publishes roughly weekly, with episodes averaging 37 minutes across 71 episodes.
Booking probability for The Bite Meat Podcast is 21%, and the host is rated Selective on guests. The Bite Meat Podcast requires a Pod Score of 80 or higher. The Bite Meat Podcast's contact route on record: public web form.
The strongest fits for The Bite Meat Podcast are Restaurants. The Bite Meat Podcast has an arts audience.
BiteMeat hosts The Bite Meat Podcast, an arts podcast with 71 episodes published.
Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.
Episode #71
Danielle "Diva Q" Bennett goes in deep on making sure your turkey is an all-time crowd-pleaser. And what backyard pitmasters can learn about expanding their cooking horizons. Getting the best bark and what pellet grills...
+ Michael Fulmer from the Houston Barbecue Festival joins: + Factors and influences that have changed the entire landscape. + Emerging styles, pitmasters and current trends + Competitions and awards don't lie ... the...
* Arash Kharat takes us from the 4 a.m. starts to the sourcing of meats, techniques, challenges and science behind feeding so many hungry guests at one of the bigger barbecue restaurants around.
* Her influence and impact goes well beyond social media. And we can all learn and expand our cooking horizons from it. * How sustainability, and the blending of cultures and flavors are here -- even for those who don't...
* One of the most innovative barbecue restaurants in Texas has been redefining the game, thanks to a former attorney turned BBQ joint owner. * When John Toomey found the right place, the right time and the right people...
* Master pitmaster Keith Guidry with insight on Cajun-influence on pits and grills. * Detailed techniques on everything. * And don't forget the sides!
* Texas A&M professor Ray Riley and Dean of Agrilife Dr. Jeff Savell explain how pitmasters of every level, from around the world, have come to swear by this Department of Agriculture camp. * Its elements, how it came...
Episode #64
* What went into paring the list down to just 50. * Some "upsets" and familiar places on the list. * How healthy is the BBQ industry today? * The South's hot spots and trends in the game.
Two of the all-time greats -- Jess Pryles and "Hey, Grill, Hey's" Susie Bulloch dig in on live fire techniques, becoming world-class pitmasters from scratch, recipes and taking risks and pellet grills.
* World Champion pitmasters Bill Purvis and Erin Feges join to dig in on array of taste-enhancing techniques. * What, when and how to sauce. * What about the beef tallow craze ... and a liquid-based wrap?
Chef David Welch worked at some of the finest restaurants in France and built a legion of fans in Kingwood. Why now barbecue? How the soul of the barbecue culture helps even the most casual backyard pitmaster. Making...
Episode #28
* From shoveling charcoals on the Appalachian Trail to the top of the culinary world, Chef Gephart shares his story and innovative techniques that could change how you do barbecue. * "White, red brown is how we throw it...
* Deeply affected by the devastation of the July 4 floods, Ramon decided to hitch up his barbecue smoker and head to the rescue site. * Sleeping in his truck, working 16-hour days, sourcing supplies every way he could...
Episode #59
* How Mike and Betty Jo Prasek created an institution * Keys to standing out in an ever-growing roadside superstore market * The head-spinning process keeping kolaches, dried sausage and meats at a high level * Deer...
* How a changing market landscape is affecting prices, production and consumers * Are pizza ovens, micro-pits and griddles here to stay? * Big-box stores going all-in * The future of pop-ups and food trucks reacting to...
Episode #57
* What recent James Beard and Michelin accolades mean for Texas and Houston restauranteurs and the food scene * Common threads Eat Like A Local restaurants share * Cooking with live fire changing the game? * Is The Bear...
* How the fascination with Texas brisket is taking over the world * Sloan's next project will be eye-opening and must-see for all BBQ fans * Unapologetically herself, Sloan's life lessons and experiences offer lessons...
Episode #55
* Competitive pitmaster and longtime barbecue expert Tyler Gurney has done just about everything in the industry. He'll share stories, tips, do's and don't's and insight into taking your game to another level.
You'll hear techniques, approaches and wood choices from: * Michael Sambrooks of The Pitroom * Ronnie Killen of Killen's * Aaron Franklin of Franklin Barbecue * Sloan Rinaldi of Texas Q and Netflix * Leonard Botello of...
Episode #52
* From smoked pork butt menudo, to barbacoa with Carolina Gold BBQ sauce and "Pica Fritz," melding cultures opens up an entirely new flavor profile. * Fredericksburg staple Leroy's Tex-Mex Barbecue is carving out a...
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