Wise Guys BBQ

Vincent Porcaro
  • 4.0 (4)
  • Food
  • Updated Weekly

Wise Guys BBQ is a podcast dedicated to exploring and sharing barbecue tips and insights. Join our cohosts weekly for episodes filled with valuable information and entertaining anecdotes from our talented hosts.

  1. 5d ago

    From the Mic to Food Network: Alexia DiGiglio-Mancini | Bring Back Sunday Dinner

    Alexia DiGilio-Mancini of U Had Me at Kitchen joins the Wise Guys BBQ Podcast—and this one is pure Rhode Island. Alexia takes us from her early days in the music business to building U Had Me at Kitchen, competing as Cook #63 on Food Network’s 100 Cooks, meeting and working with Terry Crews, and fighting her way into the Top 10. We also get into the heart of Alexia’s cooking: her Italian-American family, Mama Mary, Christmas Eve traditions, Sunday gravy, and the recipes and memories behind her new cookbook, Bring Back Sunday Dinner. Then Tommy the Butcher makes Alexia an offer she can't refuse: What happens when Italian-American cooking meets real barbecue? That collaboration is coming.

    From the Mic to Food Network: Alexia DiGiglio-Mancini | Bring Back Sunday Dinner

  2. Aug 28

    80+ BBQ Championships: How Heath Riles Keeps Winning

    How do you win Memphis in May two years in a row? Championship pitmaster Heath Riles joins the Wise Guys BBQ Podcast to break down the competition BBQ techniques, rib strategy, consistency, and mindset behind his historic back-to-back Memphis in May Grand Championships. With more than 80 BBQ championships to his name, Heath Riles has spent decades competing against some of the best pitmasters in barbecue. In this episode, Heath takes us back to how he got started in competition BBQ in 1997, eventually built Heath Riles BBQ, and went from cooking dozens of competitions a year to growing one of the most recognizable brands in barbecue. Heath also gets deep into the details of his championship rib program. He explains why his team cooks around 24 slabs at Memphis in May, why he personally seasons and checks every rack, how warming his butter bath keeps the ribs from being “cold shocked,” how he manages tenderness and timing, and the resting technique he uses before judging. We also talk about the importance of building the right competition BBQ team, getting enough rest before the big cook, practicing for contests like the Jack Daniel’s World Championship Invitational Barbecue, live-fire cooking, growing a BBQ brand, creating cooking content, and what beginners really need to start making better barbecue at home. Plus, Heath shares what keeps him motivated after decades in barbecue, what’s happening next with Heath Riles BBQ, and why you don’t need an expensive smoker to make great food. Whether you’re into competition BBQ, Memphis in May, BBQ ribs, grilling, smoking meat, live-fire cooking, BBQ rubs and sauces, or just want to learn how one of the best pitmasters in the business approaches a cook, this episode is packed with insight. 🔥 Subscribe to Wise Guys BBQ for more BBQ podcasts, recipes, pitmaster interviews, competition barbecue, BBQ road trips, and backyard cooking. #HeathRiles #MemphisInMay #CompetitionBBQ #BBQPodcast #WiseGuysBBQ

    80+ BBQ Championships: How Heath Riles Keeps Winning

  3. Aug 21

    Everything You Need to Know About Sausage | The Sausage Sensei

    What if sausage isn’t just part of Texas BBQ… but one of the reasons Texas BBQ became what it is today? On this episode of the Wise Guys BBQ Podcast, we sit down with **Bill Dumas, better known as the Sausage Sensei**, for a deep dive into the history, science, creativity, and business of sausage. Bill explains how the Bavarian and Bohemian meat markets of Central Texas helped shape the market-style barbecue we know today, why sausage became the “vehicle of economy” for BBQ restaurants, and how brisket trim can be transformed into something just as memorable as the brisket itself. We also get into the science behind making great sausage, why Bill considers sausage an **edible art form**, and some of his wildest creations—including **peach cobbler sausage, jalapeño cheese sausage, the Ozzy Osbourne-inspired “Prince of Darkness,” a red, white & blue sausage, and even a seafood paella sausage made with redfish.** Bill also shares his journey from working at **Smokey Denmark Smoked Meats** to developing the sausage program at **Brotherton’s Black Iron Barbecue**, teaching sausage classes around the world, appearing at Australia’s Meatstock festival, and building the next chapter of Sausage Sensei. If you love **Texas BBQ, sausage making, barbecue history, meat science, or just hearing from someone who has dedicated his life to the craft**, this is an episode you don’t want to miss. Learn professional barbecue techniques directly from experienced pitmasters. Get actionable advice on mastering barbecue cooking. This conversation features experts from Wise Guys BBQ sharing their specialized approach to smoking meat. We break down the essential methods these pitmasters use to achieve consistent results, making this an ideal resource for anyone looking to refine their backyard cooking skills or understand the industry standards for great barbecue. Whether you are a casual griller or working toward professional barbecue techniques, these insights provide a clear look at what separates good food from great food. We discuss the nuances of heat control, wood selection, and equipment management as practiced by the Wise Guys BBQ team. By applying this BBQ cooking tips knowledge, you can improve your next session at the smoker. Subscribe for weekly pitmaster interviews and professional smoking meat advice, and comment which barbecue technique you want us to cover next. #TexasBBQ #SausageMaking #BBQPodcast #podcast #sausage

    Everything You Need to Know About Sausage | The Sausage Sensei

  4. Aug 14

    Jeremy Yoder: BBQ Science & the Story He’s Never Told | Mad Scientist Barbecue

    Jeremy Yoder of Mad Scientist Barbecue joins the Wise Guys BBQ Podcast for a deep dive into barbecue science, live-fire cooking, offset smokers, brisket, pitmaster techniques, and the journey behind one of the most respected BBQ channels on YouTube. Jeremy takes us back to the beginning—from buying a cheap grill as a high school powerlifter and studying biochemistry, to working as a teacher, starting a barbecue catering business, and eventually turning Mad Scientist Barbecue into a full-time career. He also shares a story he says he’s never told publicly before about an early phone call with Yoder Smokers and why that interaction ultimately led him to choose a different offset smoker. We also go behind the scenes of Jeremy’s grueling live-fire competition experience, where limited equipment, strict time constraints, homemade cooking setups, and very little sleep forced him to adapt on the fly. Jeremy opens up about what he’s learned from some of the biggest names in barbecue, including Aaron Franklin, Evan LeRoy, Goldee’s Barbecue, Bar-A-BBQ, and his friend Al. He explains why Franklin Barbecue remains his personal gold standard for brisket and why the openness and transparency of the barbecue community has played such a major role in his own approach to teaching. Plus, we get into: 🔥 How Jeremy uses science to understand better barbecue 🔥 The early days of Mad Scientist Barbecue 🔥 Why he doesn’t worry much about the YouTube algorithm 🔥 The untold Yoder Smokers story 🔥 Surviving an exhausting live-fire cooking competition 🔥 What makes great brisket his benchmark for barbecue 🔥 Cooking Basque cheesecake on a smoker 🔥 His upcoming trip to Lima, Peru for an international barbecue festival 🔥 Smoked ceviche, grilled guinea pig, and exploring Peruvian food 🔥 His upcoming scientific experiment comparing smoke from pellet grills, Weber Smokey Mountains, and offset smokers 🔥 Using laboratory equipment to measure what’s actually in barbecue smoke 🔥 Why great pitmasters are willing to share what they know 🔥 The barbecue creators and pitmasters Jeremy admires today Whether you’re trying to improve your brisket, master an offset smoker, understand clean smoke, learn live-fire cooking, or simply want to hear the story behind Mad Scientist Barbecue, this conversation with Jeremy Yoder is packed with BBQ knowledge, stories, and plenty of laughs. Subscribe to Wise Guys BBQ for more pitmaster interviews, barbecue science, BBQ recipes, competition barbecue, live-fire cooking, and conversations with the people shaping barbecue today. #MadScientistBarbecue

    Jeremy Yoder: BBQ Science & the Story He’s Never Told | Mad Scientist Barbecue

  5. Aug 10

    From Blog to BBQ Celebrity | Susie Bulloch of Hey Grill Hey | Wise Guys BBQ Podcast

    In this episode of the Wise Guys BBQ Podcast, hosts Vin Porcaro and Charlie Baldwin sit down with Susie Bulloch, the founder of Hey Grill Hey, one of the most recognized names in backyard barbecue. What started as a passion for sharing recipes has grown into a nationally recognized BBQ brand featuring hundreds of recipes, award-winning sauces and rubs, online classes, a thriving community, and the bestselling cookbook Backyard BBQ Hero. Join Vin and Charlie as they dive into Susie's incredible journey—from building a food blog into a BBQ empire to Pitmasters Food Network and becoming one of the most influential educators in outdoor cooking. They discuss recipe development, entrepreneurship, family, the evolution of Hey Grill Hey, the future of barbecue, and what it really takes to inspire millions of backyard pitmasters. Whether you're a seasoned pitmaster, a weekend griller, or just getting started, this conversation is packed with inspiration, practical advice, and plenty of laughs.

    From Blog to BBQ Celebrity | Susie Bulloch of Hey Grill Hey | Wise Guys BBQ Podcast

  6. Jul 31

    he Unexpected Beginning of Bourbon & Blues BBQ

    What started as a date at a barbecue festival turned into a full-blown competition BBQ journey. After discovering they couldn’t sample the teams’ food, Colleen and JP became certified barbecue judges, created Bourbon & Blues BBQ, and eventually worked their way from backyard contests to competing against some of the best pitmasters in the country. In this episode of the Wise Guys BBQ Podcast, Colleen and JP discuss the steep learning curve of moving into the Masters division, traveling to competitions across the country, and developing a flavor profile that can score in different regions. JP explains how chicken went from one of his biggest struggles to the team’s strongest category—and why they’re now chasing Chicken Team of the Year. Colleen also shares the preparation, tasting, organization, desserts, social media, and behind-the-scenes work that keeps the team on track. They also dive into mentorship within the barbecue community, cooking on Weber Smokey Mountains and Cotton Gin smokers, the challenge of half-chicken turn-ins, finding the perfect “Texas tender” texture, and their favorite competitions. Plus, hear some hilarious Bill Gillespie stories, why competition teams chase unique trophies, and how the “Wild Child” side pot can turn an 11th-place finish into a major payday. Whether you’re a backyard cook, certified barbecue judge, or aspiring competition pitmaster, this episode offers an honest and entertaining look at what it takes to travel, compete, improve, and still have fun along the way. #competitionbbq #bbq #bbqpodcast #podcast #stories

    he Unexpected Beginning of Bourbon & Blues BBQ

  7. Jul 24

    Great BBQ Isn’t Enough: How to Market and Grow Your Business | Brandon Hurtado

    Brandon Hurtado joins Vin and Tommy the Butcher to share how he turned a backyard barbecue obsession into Hurtado Barbecue—one of Texas’s fastest-growing independent barbecue brands.Brandon’s journey began with food photography, an old offset smoker, and a small brewery pop-up selling barbecue tacos. Today, Hurtado Hospitality operates multiple locations, employs more than 250 people, and continues to expand beyond traditional barbecue with Tex-Mex concepts, catering, nationwide shipping, retail seasonings, and major partnerships with organizations like the Texas Rangers.Brandon opens up about the challenges behind that growth, including closing an unsuccessful location, making the risky decision to expand into dinner service, building consistent systems across multiple restaurants, and hiring experienced people who could help take the company to the next level.The conversation also explores:• How digital marketing helped launch Hurtado Barbecue• Why hospitality matters just as much as great food• The Tex-Mex influences behind Hurtado’s menu• How Mexican cornbread became a signature barbecue side• The creation of Loma, Brandon’s full-service Tex-Mex restaurant• Selling barbecue nationwide through live-shopping platforms• Building successful catering and sports partnerships• Brandon’s advice for creating a loyal audience and lasting brandThis is more than a barbecue success story—it’s an honest conversation about persistence, smart business decisions, creativity, and making every customer feel valued.Subscribe for more conversations with the pitmasters, restaurant owners, competitors, and personalities shaping today’s barbecue world.#HurtadoBarbecue #TexasBBQ #WiseGuysBBQ #digitalmarketing #bbqpodcast #business #businessadvice

    Great BBQ Isn’t Enough: How to Market and Grow Your Business | Brandon Hurtado

  8. Jul 17

    Inside the Rise of Whiskey Bent BBQ | Chad Ward

    Chad Ward’s competition BBQ journey started with a seventh-place finish and a loss to a troop of Boy Scouts. It eventually led him to Food Network’s *Chopped Grill Masters*, a major role in building the Traeger community, and cooking for celebrities like Post Malone, Jelly Roll, Ken Griffey Jr., Jason Aldean, Drew Brees, and Zac Brown. In this episode of the Wise Guys BBQ Podcast, Vin and Tommy the Butcher sit down with Chad Ward of Whiskey Bent BBQ to discuss his rise through the barbecue world. Chad shares how he went from competing across 27 states to growing a 900-square-foot barbecue shop into a 17,000-square-foot retail and manufacturing operation. Chad also breaks down what modern competition cooks are getting wrong, why rigid timelines cannot replace real cooking experience, and how learning to cook on unfamiliar smokers made him a better pitmaster. He takes us behind the scenes of *Chopped Grill Masters*, tells the story of the cold email that launched his relationship with Traeger, and reveals what it is really like cooking backstage for Jelly Roll and Post Malone. Plus, hear how Whiskey Bent BBQ got its name, why Jack Daniel’s sent Chad a cease-and-desist letter, what is next for the brand, and the unforgettable story of his surprise trip to compete against some of New England’s best barbecue teams. This episode is packed with competition BBQ knowledge, brand-building lessons, celebrity cooking stories, and plenty of laughs. Subscribe to Wise Guys BBQ for more pitmaster interviews, barbecue stories, recipes, competition coverage, and behind-the-scenes conversations from the world of BBQ. #bbqpodcast #podcast #foodpodcast #celebritychef #foodnetwork #bbq

    Inside the Rise of Whiskey Bent BBQ | Chad Ward
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Ratings & Reviews

4
out of 5
4 Ratings

About

Wise Guys BBQ is a podcast dedicated to exploring and sharing barbecue tips and insights. Join our cohosts weekly for episodes filled with valuable information and entertaining anecdotes from our talented hosts.

Information

  • Creator
    Vincent Porcaro
  • Years Active
    2024 - 2026
  • Episodes
    70
  • Rating
    Explicit
  • Show Website
    Wise Guys BBQ