Smoke Ring Syndicate Wes Phillips

Joe Davidson is a legendary pitmaster, smoker builder and successful restaurateur, renowned for his exceptional talent in smoking meats and creating mouthwatering barbecue dishes. His journey in the world of barbecue began in the early 1980s when he ingeniously crafted his first smoker by hand and sold them at the local Oklahoma fair. Oklahoma Joe was born… From that moment on, his passion for smoking meats ignited, leading him to experiment with various techniques and recipes.
In 1996, Davidson's love for barbecue culminated in the opening of his iconic restaurant, Oklahoma Joe's, located in Kansas City. Almost instantly, Oklahoma Joe's became synonymous with serving some of the most delectable barbecue in the nation, attracting patrons from near and far.
Davidson's unwavering dedication to his craft and insistence on using only the finest ingredients have been pivotal in the success of Oklahoma Joe's. He is renowned for his unique blend of hickory and oak woods, infusing his meats with a distinctively rich and smoky flavor that sets his barbecue apart from the rest. Davidson's meticulous attention to detail and expert approach to smoking meats have earned him countless awards and accolades, solidifying his status as a true master pitmaster.
Beyond his restaurant, competition cooking, and everything else bbq related he could put his hands on the instrumental impact on Oklahoma Joe expanded his brand to include a line of smokers and grills, allowing barbecue enthusiasts to recreate his delectable recipes in the comfort of their own homes. His passion for sharing the joy of barbecue and imparting his expertise to others has earned him a well-deserved reputation as a respected figure in the barbecue community.
Joe Davidson's legacy as a pitmaster and restaurateur continues to inspire aspiring chefs and barbecue aficionados alike, firmly establishing him as a revered legend in the world of barbecue. Get ready to embark on a flavorful journey with the one and only Oklahoma Joe Davidson in his week on The Smoke Ring Syndicate podcast. Special Guest Theodore the Labrador!

The Pit Life Syndicate is a cutting-edge podcast that delves into the world of barbecue with depth and expertise like no other. Hosted by seasoned pitmasters John Maguire & Wes Phillips the podcast offers listeners an insider's perspective on all things related to the art of barbecuing. From discussing the latest techniques and equipment to sharing mouth-watering recipes and stories from the pit, the Pit Life Syndicate is a must-listen for BBQ enthusiasts and novices alike. With its engaging and informative content, the podcast has quickly become the go-to source for all things BBQ.
What sets the Pit Life Syndicate apart from other BBQ podcasts is the level of expertise and passion that the hosts bring to the table and the high level guests like episode one with Duce Raymond. These are not just enthusiast guests talking about their hobby; these are seasoned pitmaster guests with years of experience and knowledge in the field of barbecue. Their insights and tips are invaluable for anyone looking to up their BBQ game and take their skills to the next level. Industry experts and celebrity chefs, providing listeners with a well-rounded and comprehensive view of the world of barbecue.
In addition to its informative content, the Pit Life Syndicate also offers a fun and entertaining listening experience. The hosts bring a lighthearted and engaging approach to the topic, making each episode enjoyable and easy to listen to. Whether you're a die-hard BBQ fanatic or just someone looking to learn more about this delicious and time-honored tradition, the Pit Life Syndicate is the perfect podcast to satisfy your craving for all things barbecue. With its unique blend of expertise, passion, and entertainment, the Pit Life Syndicate is truly the hottest BBQ podcast on the airwaves!

This weeks episode of the Smoke Ring Syndicate I’m joined by BBQ historian, Ed Reilly we’re talking all about Georgia BBQ day which takes place on March 25, 2024. It is a wealth of information when it comes to BBQ in Georgia and beyond. We talked about everything BBQ, including BBQ in space! Did you know that Georgia BBQ was the first barbecue and only BBQ to be eaten in space? Finchers BBQ holds the title. We found out when the first BBQ road trip happened which was in Georgia. Georgia has so many massive BBQ, history, points and events. This year celebrate Georgia BBQ day #GABBQDAY my cooking, delicious barbecue, and posting on our socials and beyond with the #. Ed and mini BBQ accipiters will be on hand at the Georgia Capitol March 25, 2024.

Bill Dumas is back in the studio for his second episode with The Smoke Ring Syndicate We come into frame with a new friend, Cliff Schulze Yes that Schulze of Schulze Pit Room. Bill has taken his sausage passion from the Brotherton’s Black Iron BBQ up to the Seguin Tx at the Schulze Pit Room. There he’ll be polishing the current sausages and expending the line 10 fold! Look to be able to get Bills art maybe even at YOUR house? That’s right Tuesday of this week March 12th was his first day but don’t expect him to keep all the sausage inside the walls of the bbq restaurant. The door seems to be propped open to have wholesale sausage delivery possible. Which, as an Atlanta resident makes me very hopeful for the future of sausage. And in true bbq lifestyle fashion Bill will continue to burn the candle at both ends with the classes consulting and his crazy schedule. Bill is a massive historian of the craft and even at his wurst he’s better than most. The Schulze name has been one in the Texas world for a number of years so I’m certain that relationship will be great for them both. The restaurant in Seguin has old school bbq vibes from more than 20 years ago being a bbq restaurant already. And with the updates and reclaimed interior from all over the US, it’s definitely got that old school vibe that bbq is. I’m super excited to see Bill in person soon and see the new world of sausage. https://sausagesensei.com/ https://schulzespitroom.com/

Brett Gallaway the show pony half of the Steak Cook-Off Association joins us to chat in the studio for this week’s episode. Who knew cooking steaks could be a competitive sport. For the last 10 years I’ve watched as the SCA was born and has grown into a worldwide network of food sport people. The SCA is what I like to highlight on the show the bbq lifestyle and this one I’ve gotten to see from it’s infancy to this year the 10th anniversary of the World Steak Championship. Golden tickets aren’t just free for the taking competitors from around the world strive to make it to the show. Aside from the money and bragging rights there are world championship rings that rival football championship rings.

Ryan Lane owner operator of Lanes BBQ right here in Georgia has only been in operation for 10 years but is already gaining worldwide exposure. What started as a roadside catering business has transitioned into a big sauce and rub business. If you are looking into starting a rubs n sauces business this is the episode where the curtain is pulled back and you see what some of the biggest challenges are as well as how big you can get. Ryan was dropping gold nugget after gold nugget. He’s seen and started as a bbq guy but he’s striving to be the next Hunts or French’s in the kitchen of the world. From the label design to the sauce itself. It’s part of the process and to date he’s pealed back the curtain even further to help show the bbq lifestyle on a world scale rub n sauce brand, catering company and international sauce boss. How could you see the possibility of selling your locally made bbq sauce you used on your roadside stand on the weekends after doing it as part of the insurance policy change to soften the insurance changes with bbq sauce in Italy, Canada, Australia and others? If you step back and see the Australian market by itself and the ownership they take in Ryan’s business you’d never know some Georgia boy started the process for them to create the MASSIVE business they have in their own right. I fully intend to chat with the ownership down there this year…. To them taking delivery of their last premade in Georgia sauce to the Made in Australia sauce that is coming to them this year. It was less than an hour but I’m sure I have 6 hours of notes and 10 hours more to talk about with Ryan Lane and the LanesBBQ.com brand. It’s a service to people Ryan is good at and he’s fortunate to have it in a BBQ flavored version of vehicle with bbq people being so focused on just creating community and just trying to help out and do the right thing. BBQ family plays a large roll in getting started in your quest and if you don’t mess around and forget the bbq community you are destined to achieve the greatness you deserve.