The BBQ Central Show

(November 10, 2026 - Hour One)Episode Description:Tonight on The BBQ Central Show, host Greg Rempe changes things up with a masterclass lineup blending premium lifestyle, elite smoke-chasing travel, and the inside world of network food entertainment.First, we are joined by Mr. J from the legendary platform The Cigar Authority. With the winter season kicking into gear, he breaks down the ultimate holiday cigar buying guide for your favorite pitmasters and loved ones. We will also dissect his definitive list of the absolute best and worst cigars of 2026, and hear firsthand accounts from his exclusive culinary and smoking trip to Toscano Cigars in Italy last month.Next, monthly guest, BBQ historian, and Southern food authority Robert Moss steps up to the mic. Robert has just returned from an intensive, boots-on-the-ground Memphis Barbecue Tour. We will map out his entire trail, tracking the legendary legacy joints, the modern contenders, and how the classic Memphis flavor profile is shifting today.In our second hour, culinary icon and iron chef Michael Symon joins the broadcast! We are pulling back the curtain on the television landscape to discuss the recent wave of barbecue shows on the Food Network. Michael shares his perspective on the revival of The Chew, how streaming platforms are changing cooking television formats, and what it takes to execute food media the right way in today's landscape.Timeline & Segment Breakdown9:14pm - Segment 1: Mr. J – The 2026 Cigar Wrap-Up & Italian Toscano ToursHoliday Smoke Guide: Practical buying tips for pairing premium cigars with live-fire cooking lifestyles this holiday season.The Best & Worst of 2026: A critical review of the blends, vitolas, and leaf trends that dominated the humidors or missed the mark this year.The Italian Connection: Inside his recent travels to Italy exploring the unique fermentation, history, and craft behind Toscano Cigars.9:35pm - Segment 2: Robert Moss – The Definitive Memphis BBQ Tour RecapChasing the Blues & Bark: Robert walks us through his recent multi-stop journey across the high-profile barbecue hubs of Memphis, Tennessee.Ribs, Shoulders, and Dry Rubs: Comparing the consistency of historic institutions with the emerging style of new-school pitmasters.The Historical Context: How the city's unique wood-fired heritage continues to dictate competitive and commercial barbecue landscapes.10:14pm - Segment 3: Michael Symon – Networks, Streaming, and Cooking EntertainmentBarbecue on the Big Screen: Analyzing the production, authenticity, and audience reception of recent outdoor cooking shows on Food Network.The Return of The Chew: Breaking down the logistics and creative drive behind reviving the hit daytime food lifestyle series.The Streaming Era: How modern chefs and creators must adapt to streaming platforms to produce high-value culinary content that translates to backyard viewers.Key Links & Resources Mentioned in This Episode:Enhance Your Humidor Lineup: The Cigar Authority Official SiteRead Robert's Travel Journals: Robert Moss BBQ History & ReviewsFollow Michael's Culinary Projects: Michael Symon Official ChannelSubscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major audio streaming platforms.Target SEO Keywords for Indexing:Mr J The Cigar Authority, holiday cigar buying guide, best cigars 2026 reviews, Toscano Cigars Italy travel, Robert Moss food historian, Memphis BBQ tour review, best ribs in Memphis, Michael Symon interview, Food Network barbecue shows, The Chew revival, streaming food TV shows, Greg Rempe BBQ podcast.

Episode 458Taking you back to 11/21/2017 - This week…we feature a guest that was scheduled to join the broadcast shortly, but he bailed on us to prepare for a television appearance tomorrow—apparently requiring an extensive travel!As Jon noted during the introduction, Thanksgiving is right around the corner, meaning your social feeds will soon be inundated with holiday birds. In this segment, we tackle holiday prep head-on—specifically covering the emergency steps to take when you realize two days before dinner that your giant frozen turkey is still rock solid in the freezer! We break down exactly how to handle that crisis.As a quick reminder, this interview originally aired back in 2017 when we were utilizing traditional phone lines for call-ins, which explains why Sam’s connection has that classic telephone sound quality.It’s always a fantastic time chatting with Sam, packed with great insights and plenty of entertainment.**Don’t forget to rate and review the show on your podcast app.**Want to hear more from this episode? Click the link below for the full show:Original Air Date: 11/21/2017Original Full Show Link: CLICK HERE

(November 3, 2026 - Hour Two)Tonight on The BBQ Central Show, host Greg Rempe delivers a powerhouse broadcast celebrating elite live-fire achievements and the massive, life-changing charity efforts driving the modern barbecue community.First, monthly guest Malcom Reed of How To BBQ Right joins the program. After a frustrating technical SNAFU forced us to miss him last month, Malcom is re-loaded and ready to roll. We will dive deep into his monumental induction into the Barbecue Hall of Fame, catch up on his experiences at the Open Fire Meat-Up a few weeks back, and get an exclusive look at what his Thanksgiving cooking plans look like for this year.Next, we welcome a first-time debut guest to the show: Becker Hall, the Co-Founder of Hogs for the Cause. We will be executing a comprehensive deep dive into this incredible organization—exploring its humble origins, its explosive growth into one of the premier charity events in the country, the staggering millions of dollars they have raised to support pediatric brain cancer patients, and an exclusive preview of what the highly anticipated 2027 main fundraiser festival is going to look like.Malcom Reed interview, HowToBBQRight, Barbecue Hall of Fame induction, Open Fire Meat Up, Thanksgiving barbecue recipes, Becker Hall Hogs for the Cause, pediatric brain cancer charity BBQ, Hogs for the Cause 2027 festival, live fire podcast, Greg Rempe, competitive barbecue fundraising, charity pig roast.

(November 3, 2026 - Hour One)Tonight on The BBQ Central Show, host Greg Rempe delivers a powerhouse broadcast celebrating elite live-fire achievements and the massive, life-changing charity efforts driving the modern barbecue community.First, monthly guest Malcom Reed of HowToBBQRight joins the program. After a frustrating technical SNAFU forced us to miss him last month, Malcom is re-loaded and ready to roll. We will dive deep into his monumental induction into the Barbecue Hall of Fame, catch up on his experiences at the Open Fire Meat-Up a few weeks back, and get an exclusive look at what his Thanksgiving cooking plans look like for this year.Next, we welcome a first-time debut guest to the show: Becker Hall, the Co-Founder of Hogs for the Cause. We will be executing a comprehensive deep dive into this incredible organization—exploring its humble origins, its explosive growth into one of the premier charity events in the country, the staggering millions of dollars they have raised to support pediatric brain cancer patients, and an exclusive preview of what the highly anticipated 2027 main fundraiser festival is going to look like.Malcom Reed interview, HowToBBQRight, Barbecue Hall of Fame induction, Open Fire Meat Up, Thanksgiving barbecue recipes, Becker Hall Hogs for the Cause, pediatric brain cancer charity BBQ, Hogs for the Cause 2027 festival, live fire podcast, Greg Rempe, competitive barbecue fundraising, charity pig roast.

Episode 457Taking you back to 11/8/2016 - Being featured this week is a rare occurrence on this show…but it does happen very now and again…which is what…a guest NO SHOWS for the segment. In this instance, it was Kenji Lopez Alt not showing up for his scheduled appearance on the show.In real time, you can hear what it’s like when a guest forgets, decides to show up…or for whatever reason…ghosts their appearance to the show. Also in this show, you can hear me give you my pitch for being President of The United States…specifically a guy whom I was nominating for my Secretary of Defense…a guy who was doing bong rips of Carolina Reaper Peppers…and also blasted rails of dried Carolina Reaper Pepper dust…MACHO to say the least…MACHO!!Anyway…check out what it’s like when I get left at the guest alter and spontaneously fill a segment…I even dialed out to Sterling Ball in a desperate attempt to fill time…and being the true stud that he is…picked the phone up and unknowingly found himself in the middle of a BBQ Central Show segment…This is why Sterling is a legend…PERIOD!!!BTW, quick update on Sterling…even though his doctor’s told him we would most likely never walk again…he continues to defy the odds and the diagnosis…and is close to walking on his own!! We have to get him on the show to talk about this stuff!!**Don’t forget to rate and review the show on your podcast app.**Want to hear more from this episode? Click the link below for the full show:Original Air Date: 11/8/2016Original Full Show Link: CLICK HERE

(October 27, 2026 - Hour Two)Tonight on The BBQ Central Show, host Greg Rempe welcomes an elite American Royal champion to the broadcast followed by the highly anticipated return of the monthly roundtable panel to dissect the latest heavy-hitting industry investments.First, we sit down with a long-time acquaintance but first-time guest, Megan Day of Burnt Finger BBQ. From the team's historic roots to the massive growth of their award-winning products, Megan takes us inside the genesis and current state of the brand. We will dive deep into her personal journey as a prominent female leader in the competitive circuit, her raw thoughts on navigating social media, and their sensational category win at the American Royal this year, taking home the top spot in sausage. Plus, Megan drops an exclusive look into the details of her upcoming book project.In our second hour, the Embedded Correspondents take over the studio. Doug, Jon, Rusty, and Matt return for their monthly segment to tackle the massive news surrounding the latest major cash infusion into the BBQ World Cup finals. Once the big-money business talk settles, the guys will lock in to face a brand-new, unfiltered list of 100% Assurity Statements.Timeline & Segment Breakdown9:14pm - Segment 1: Megan Day – The Story of Burnt Finger BBQ & American Royal GloryThe Brand Blueprint: Megan shares the history, team dynamics, and competitive drive that built Burnt Finger BBQ into a staple name.Breaking Barriers & Algorithms: A candid conversation on her perspective as a female pitmaster in a changing circuit, alongside a look at how social media impacts modern BBQ culture.Sausage Category Kings: Behind-the-scenes of their massive triumph at the American Royal World Series of Barbecue.From Pit to Page: Early details on her next major creative project—a newly greenlit book deal.10:14pm - Segment 2: The Embedded Correspondents – World Cup Investments & AssurityFollowing the Money: Doug, Jon, Rusty, and Matt dissect the newest financial backing and private investments expanding the reach of the BBQ World Cup.100% Assurity Roundtable: The correspondents step up to debate a fresh gauntlet of definitive, line-in-the-sand statements covering the live-fire industry.Hot Take Central: Rapid-fire analysis of the breaking news, rumors, and controversies making waves across the backyard and competitive scenes.Key Links & Resources Mentioned in This Episode:Shop Award-Winning Rubs & Sauces: Burnt Finger BBQ Official SiteSubscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major audio streaming platforms.Target SEO Keywords for Indexing:Megan Day Burnt Finger BBQ interview, American Royal sausage category winner, female pitmasters competition barbecue, barbecue rub and sauce products, BBQ Central Show Greg Rempe, Embedded Correspondents podcast roundtable, BBQ World Cup prize money investors, 100 percent Assurity Statements, live fire grilling news.

(October 27, 2026 - Hour One)Tonight on The BBQ Central Show, host Greg Rempe welcomes an elite American Royal champion to the broadcast followed by the highly anticipated return of the monthly roundtable panel to dissect the latest heavy-hitting industry investments.First, we sit down with a long-time acquaintance but first-time guest, Megan Day of Burnt Finger BBQ. From the team's historic roots to the massive growth of their award-winning products, Megan takes us inside the genesis and current state of the brand. We will dive deep into her personal journey as a prominent female leader in the competitive circuit, her raw thoughts on navigating social media, and their sensational category win at the American Royal this year, taking home the top spot in sausage. Plus, Megan drops an exclusive look into the details of her upcoming book project.In our second hour, the Embedded Correspondents take over the studio. Doug, Jon, Rusty, and Matt return for their monthly segment to tackle the massive news surrounding the latest major cash infusion into the BBQ World Cup finals. Once the big-money business talk settles, the guys will lock in to face a brand-new, unfiltered list of 100% Assurity Statements.Timeline & Segment Breakdown9:14pm - Segment 1: Megan Day – The Story of Burnt Finger BBQ & American Royal GloryThe Brand Blueprint: Megan shares the history, team dynamics, and competitive drive that built Burnt Finger BBQ into a staple name.Breaking Barriers & Algorithms: A candid conversation on her perspective as a female pitmaster in a changing circuit, alongside a look at how social media impacts modern BBQ culture.Sausage Category Kings: Behind-the-scenes of their massive triumph at the American Royal World Series of Barbecue.From Pit to Page: Early details on her next major creative project—a newly greenlit book deal.10:14pm - Segment 2: The Embedded Correspondents – World Cup Investments & AssurityFollowing the Money: Doug, Jon, Rusty, and Matt dissect the newest financial backing and private investments expanding the reach of the BBQ World Cup.100% Assurity Roundtable: The correspondents step up to debate a fresh gauntlet of definitive, line-in-the-sand statements covering the live-fire industry.Hot Take Central: Rapid-fire analysis of the breaking news, rumors, and controversies making waves across the backyard and competitive scenes.Key Links & Resources Mentioned in This Episode:Shop Award-Winning Rubs & Sauces: Burnt Finger BBQ Official SiteSubscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major audio streaming platforms.Target SEO Keywords for Indexing:Megan Day Burnt Finger BBQ interview, American Royal sausage category winner, female pitmasters competition barbecue, barbecue rub and sauce products, BBQ Central Show Greg Rempe, Embedded Correspondents podcast roundtable, BBQ World Cup prize money investors, 100 percent Assurity Statements, live fire grilling news.

Episode 456Taking you back to 10/10/2014 - Being featured this week are 2 brothers…both competitive BBQ cooks…and at the time…both were heading to the Sam’s Club National Finals in Bentonville, Arkansas. While not usually competing against each other…in this instance, they both decided to cook separately for the Sam’s Club Tour…and both did well enough to advance through the local contest…then again through the regional round and ultimately into the finals of 2014…a pretty good run for both cooks.I know there has been talk about a version of Sam’s Club coming back in some form…haven’t really heard much about it recently…but I do know that World Food Championships just wrapped up this past Sunday…so we will be looking for a Mike McCloud wrap up soon.If you aren’t familiar with Keith and Kent Boatright…this is a good introduction to both of them…also, if you have ever heard the term “You’ve been Boat-Righted”...this is where it came from!**Don’t forget to rate and review the show on your podcast app.**Want to hear more from this episode? Click the link below for the full show:Original Air Date: 10/10/2014Original Full Show Link: CLICK HERE

(October 20, 2026 - Hour Two)Episode Description:Tonight on The BBQ Central Show, host Greg Rempe returns with a heavy-hitting lineup addressing crucial backyard safety, the latest tech shaking up the retail market, and a highly anticipated open-fire masterclass.First, the legendary Meathead from AmazingRibs.com joins the broadcast. We are breaking down the high-heat art of WOK cooking directly on top of a charcoal chimney starter. Then, we are tackling a critical retrospective: the great bristle grill brush fiasco of 2026. We will look at the 20-year history of dangerous wire bristles, why the industry is hitting a breaking point, and provide the absolute best safe, wire-free alternatives for your cleaning routine.Next, Wes Wright from Cookout News stops by for our essential monthly industry business breakdown. We are diving into the newest product rollouts, including a highly anticipated new smoker from Pit Boss, and examining a few new super high-end charcoal ovens making waves in the premium outdoor kitchen space.In our second hour, we are re-loading the authority on open-fire cooking, Al Frugoni! After an unexpected emergency forced us to push his segment last week, Al joins us to break down the massive success of the 2026 Meat-Up in Hondo, Texas, his time on The Pitmasters TV, and look months ahead to project what the 2027 Memphis in May International Festival will look like.Timeline & Segment Breakdown9:14pm - Segment 1: Meathead – Chimney Wok Cooking & The Grill Brush FiascoThe Ultimate Heat Station: Meathead shares tips for utilizing your charcoal chimney starter as a high-powered vortex burner for authentic wok searing.20 Years of Danger: A deep dive into the history, medical warnings, and regulatory discussions surrounding wire bristle grill brushes leading up to the tipping point of 2026.Better Alternatives: Evaluating the safest and most efficient cleaning tools on the market, from nylon and wooden scrapers to pumice stones and coil brushes.9:35pm - Segment 2: Wes Wright (Cookout News) – Pit Boss Innovations & Luxury Charcoal OvensPit Boss Expansion: Breaking down the specs, features, and target market of the newest smoker hitting the retail pipeline from Pit Boss.The Next Tier of Live-Fire: Taking a close look at a few new ultra-premium, high-end charcoal ovens blending indoor kitchen performance with pure outdoor wood-fired flavor.Industry Trends: Analyzing consumer demand shifts as manufacturing gears up for the late-season push.10:14pm - Segment 3: Al Frugoni – The Re-Loaded Open-Fire MasterclassThe Return: Al Frugoni joins the show following last week's emergency delay.Hondo 2026 Deep Dive: Capturing the energy, unique cooks, and community growth from this year's Meat-Up in Hondo, Texas.Television & Memphis 2027: Behind-the-scenes stories from The Pitmasters TV and early strategies for the upcoming 2027 Memphis in May competition trail.Key Links & Resources Mentioned in This Episode:Unbiased BBQ Science & Reviews: AmazingRibs.com Official SiteStay Updated on Industry Business: Cookout News WebsiteMaster the Open Flame: Al Frugoni Live Fire & SeasoningsSubscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major platforms.___________________________________________________________________________Target SEO Keywords for Indexing:Meathead AmazingRibs, charcoal chimney wok cooking, wire grill brush danger 2026, safe grill brush alternatives, Cookout News Wes Wright, new Pit Boss smoker release, luxury charcoal ovens, Al Frugoni open fire cooking, Hondo Texas Meat-Up 2026, The Pitmasters TV, Memphis in May 2027 strategy, live fire podcast.

(October 20, 2026 - Hour One)Episode Description:Tonight on The BBQ Central Show, host Greg Rempe returns with a heavy-hitting lineup addressing crucial backyard safety, the latest tech shaking up the retail market, and a highly anticipated open-fire masterclass.First, the legendary Meathead from AmazingRibs.com joins the broadcast. We are breaking down the high-heat art of WOK cooking directly on top of a charcoal chimney starter. Then, we are tackling a critical retrospective: the great bristle grill brush fiasco of 2026. We will look at the 20-year history of dangerous wire bristles, why the industry is hitting a breaking point, and provide the absolute best safe, wire-free alternatives for your cleaning routine.Next, Wes Wright from Cookout News stops by for our essential monthly industry business breakdown. We are diving into the newest product rollouts, including a highly anticipated new smoker from Pit Boss, and examining a few new super high-end charcoal ovens making waves in the premium outdoor kitchen space.In our second hour, we are re-loading the authority on open-fire cooking, Al Frugoni! After an unexpected emergency forced us to push his segment last week, Al joins us to break down the massive success of the 2026 Meat-Up in Hondo, Texas, his time on The Pitmasters TV, and look months ahead to project what the 2027 Memphis in May International Festival will look like.Timeline & Segment Breakdown9:14pm - Segment 1: Meathead – Chimney Wok Cooking & The Grill Brush FiascoThe Ultimate Heat Station: Meathead shares tips for utilizing your charcoal chimney starter as a high-powered vortex burner for authentic wok searing.20 Years of Danger: A deep dive into the history, medical warnings, and regulatory discussions surrounding wire bristle grill brushes leading up to the tipping point of 2026.Better Alternatives: Evaluating the safest and most efficient cleaning tools on the market, from nylon and wooden scrapers to pumice stones and coil brushes.9:35pm - Segment 2: Wes Wright (Cookout News) – Pit Boss Innovations & Luxury Charcoal OvensPit Boss Expansion: Breaking down the specs, features, and target market of the newest smoker hitting the retail pipeline from Pit Boss.The Next Tier of Live-Fire: Taking a close look at a few new ultra-premium, high-end charcoal ovens blending indoor kitchen performance with pure outdoor wood-fired flavor.Industry Trends: Analyzing consumer demand shifts as manufacturing gears up for the late-season push.10:14pm - Segment 3: Al Frugoni – The Re-Loaded Open-Fire MasterclassThe Return: Al Frugoni joins the show following last week's emergency delay.Hondo 2026 Deep Dive: Capturing the energy, unique cooks, and community growth from this year's Meat-Up in Hondo, Texas.Television & Memphis 2027: Behind-the-scenes stories from The Pitmasters TV and early strategies for the upcoming 2027 Memphis in May competition trail.Key Links & Resources Mentioned in This Episode:Unbiased BBQ Science & Reviews: AmazingRibs.com Official SiteStay Updated on Industry Business: Cookout News WebsiteMaster the Open Flame: Al Frugoni Live Fire & SeasoningsSubscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major platforms.___________________________________________________________________________Target SEO Keywords for Indexing:Meathead AmazingRibs, charcoal chimney wok cooking, wire grill brush danger 2026, safe grill brush alternatives, Cookout News Wes Wright, new Pit Boss smoker release, luxury charcoal ovens, Al Frugoni open fire cooking, Hondo Texas Meat-Up 2026, The Pitmasters TV, Memphis in May 2027 strategy, live fire podcast.