Smoke Ring Syndicate Wes Phillips

Pictures play a significant role in social media, but BBQ and food pics? Now, those are truly essential to us! When you feast your eyes on the incredible shots captured by Marc Suarez, the owner of Rolling Smoke Productions, you'll understand why so many people are raving about his work. This week, we are thrilled to have Marc join us on the podcast. As the mastermind behind Rolling Smoke Productions, he brings a unique perspective to social media with his stunning videos and photographs. From Memphis in May to Smoke Slam, Marc has a wealth of knowledge and expertise in photography and camera techniques that will take your shots to the next level. Not only that, but Marc is also one half of the dynamic duo behind ChickN Bark, a page dedicated to the latest and greatest BBQ memes. We're still waiting for them to meme us, but until then, we're proud fans! Be sure to check out their BBQ-flavored content and give a shoutout to The Smoke Ring Syndicate. It's a win-win for all of us! Stay tuned for more exciting shows coming your way. Visit TheSmokeRingSyndicate.com/podcast for more information. Get ready to be blown away!

Head for that orangy-brown couch under that sailboat picture. This weeks guest is That Bill Oakley; Seasoned TV writer and show runner for hits such as The Simpsons, Futurama and many more. Has a “seasoned” side of his own with his own brand of food reviews, from sit down to fast food. He’s got an opinion and he does not care who knows it. This #Tastemaker is trailblazing in food critic circles. Think Gordon Ramsey with less of the knife & cooking skills. Similar hair though…. But he knows good food and will eat it!
Fellow food enthusiasts: Bill Oakley has been gaining attention in the digital realm with his captivating and appetizing review content. What distinguishes Oakley from others? It's his sincere ardor for all things for & flavor that radiates through every video he publishes.
Oakley's affection for quality food is well-known. In his review content, he delves deep into the realm of meats, delectable sauces, the newest drinks and more. Think Guy Fieri without the Camaro. Whether he's exploring a fresh establishment or discovering a rebrand. Oakley's zeal for food is unmistakable. It is this authentic fervor that has resonated with audiences all over. I can see it as the Ideal Fusion of Humor & Gastronomy. What distinguishes Oakley's review content is his distinctive amalgamation of humor and gastronomy. Leveraging his background as a writer for The Simpsons, Oakley imbues each video with comedy and cleverness, rendering them not only informative but also immensely enjoyable to behold. From witty quips to amusing taste trials, Oakley's videos are a treat for the senses in multiple ways. I felt very fortunate to share an hour with such a great part of childhood, cartoons, but to know he’s a goodie like me and MOST of my viewers? Say less. Folks asked how does it relate to bbq. And the answer is it’s food related commentary that can be used for bbq exclusively or branched to cover many foods as his does. #SmokeRingSyndicate #ThePeoplesPitmaster approved! This guy is legit and I’m glad to bring you such a wonderful guest! Stay tuned as we get back in the saddle and bring so many more fantastic guests!

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/