Hosted by Rasheed Philips · 🇺🇸 US · EN · 136 episodes
Established thought leaders with verified media credentials.
This Week in Barbecue is a popular podcast that covers the world of barbecue and grilling. Hosted by barbecue Pitmasters Rasheed "The Gentleman Smoker" Philips and Bryan Hull, the podcast features discussions on the latest BBQ trends, recipes, and grilling techniques. Each episode also features interviews with notable barbecue Pitmasters, chefs, and other industry professionals. This Week in Barbecue is a must-listen for anyone interested in the world of barbecue and grilling.
Rasheed Philips hosts This Week In Barbecue, a arts show with 136 episodes published.
This week’s episode looks at barbecue in motion: Ribby’s temporarily closing in Fort Worth, Broad Street Barbecue making a smart early move during World Cup traffic in Atlanta, Rodney Scott’s name being protected from la
A clean Five Guys bag might be one of the clearest signs of where the food economy is headed. In this week’s conversation, we get into spoiled meat, grocery packages coming in underweight, and why independent barbecue re
We started this episode arguing about bathroom etiquette and ended up exactly where we needed to be: who gets credit in food culture, how private equity “steps on” the products you love, why scams and AI deepfakes are ma
Al Frugoni is bringing the Open Fire Meetup and the Open Fire World Championship to Memphis in May, and it’s bigger than most people realize. This episode breaks down how Open Fire started as a small influencer cook in 2
This episode features Tiffani Perry discussing the upcoming Memphis in May barbecue event, highlighting new competitions, activities, and tips for attendees. It offers a comprehensive preview of the event's highlights, i
In this episode of This Week in Barbecue, Rasheed Philips and the crew break down the week in barbecue culture, food media, and the business side of what we all eat. We start with a wild Atlanta story, then get into cook
Hill City Chop House earned real recognition in Texas barbecue, but Dustin Martin made a decision most people fear: he closed the brick-and-mortar and went back to the trailer, catering, and private events. In this episo
This week’s episode runs through everything from National Tater Day facts to real restaurant industry news, including Sysco acquiring Restaurant Depot and why that should matter to every small operator. Then the episode
Join us as Andy Eldridge from the Fort Worth Stock Show Syndicate discusses the upcoming Syndicate Smoke Down 2026, a celebration of barbecue, music, and Texas heritage that supports youth in agriculture through scholars
In this episode, we break down the economics of eating out: hidden costs, real margins, shrinkflation, and why rising prices are forcing restaurants to rethink “value.” From smaller fry portions to surging brisket costs
In this episode of This Week in Barbecue, Rasheed Philips sits down with Meat Dave for a wide-ranging conversation about barbecue, stand-up comedy, health, community, and the reality of building a career in modern food m
Barbecue is bigger than smoke and meat. In this recorded segment, Rasheed and the crew dig into the business side of barbecue: restaurant rebrands, who gets to keep accolades when the team changes, and how misinformation
In this lively episode, the hosts explore the evolving landscape of barbecue, the influence of regional styles, the impact of technology on the industry, and the future of barbecue media and gatekeeping. They share perso
This week on This Week in Barbecue, Rasheed Philips and team run through a packed set of stories across barbecue culture and the food business, including Meat Church entering the charcoal chat, Carey “Pegleg Porker” Brin
Brisket prices are climbing, the US cattle herd is at its lowest level in 75 years, and even Texas is talking about “saving barbecue.” In this clip from This Week in Barbecue, Rasheed Philips and the crew break down what
On this episode of This Week in Barbecue, we explore the future of barbecue through the lenses of wellness, technology, and economics. From Big Moe’s 100-plus pound transformation to new restaurant expansions and the gro
This week’s episode of This Week in Barbecue went far beyond smoke and fire. We talked about fear in kitchens, rising costs, recognition, and what happens when the people who make our food feel unsafe just showing up to
On Episode 121 of This Week in Barbecue, we step into one of the most uncomfortable conversations happening in food right now: authenticity, ownership, and what happens when technology forgets the people who built the cr
This week on the podcast, Rasheed dives into the shifting realities of modern barbecue. From Traeger’s quiet hiring push and Smokeslam 2026 being put on pause, to the heated conversation around Tendernism, Keith Lee, and
This Week in Barbecue, Season 8 Episode 17, Rasheed Philips and Bryan Hull close out 2025 with an unfiltered talk about the state of BBQ. From canceled collaborations to Traeger’s meltdown, from the rise of “tenderism” t
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This Week In Barbecue is hosted by Rasheed Philips. The show is categorised under arts (food) and has published 136 episodes.
This Week In Barbecue has published 136 episodes.
This Week In Barbecue regularly covers arts, food. It sits in the arts category, with a food focus.
This Week In Barbecue is accessible for guests with genuine arts expertise. A personalised, episode-aware pitch will still outperform a generic one every time.
This Week In Barbecue hasn't explicitly signalled guest openness in recent episodes. That doesn't rule out pitching. your hook just needs to be especially compelling and relevant to their recent content.
Episodes of This Week In Barbecue average 59 minutes. a focused format where a clear narrative arc and tight preparation matter most.
Our data rates This Week In Barbecue's guest bar at 80/100 (Premium tier). Established thought leaders with verified media credentials. Sign in to PitchCentric to see how your own Pod Score compares against this show.
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