The Bite Meat Podcast
John Lopez and America’s greatest Pitmasters discuss all things barbecue every week.
Latest Episode
Spearfishing champion, free diver, conservationist and chef Kimi Werner on living free and the ocean's grocery store (24.10.2025)
Previous Episodes
- Never too old: A 93-year-old entrepreneur opened J-Bar-M to fulfilll a dream. Four years later, he -- and it -- are thriving
- Gumbo, etoufee, pork chops, frog legs and gator -- the Cajun way
- Texas A&M's Camp Brisket: A phenomenon among world-class pitmasters and backyard cooks alike. The "Three Brisketeers" explain.
- Southern Living's Top 50 BBQ Joints in the South just dropped. And author Robert Moss joins us.
- Tailgate season, live fire, charcoal and de-stigmatizing some BBQ fallacies
- Do you really need barbecue sauce? An age-old question, answered.
- Why a Le Cordon Bleu chef turned to barbecue and lessons for all of us:
- "Simple things done perfectly right win every time" -- world-renowned pitmaster/chef Eric Gephart
- Arturo Ramon couldn’t help with Hill Country flood rescue. So he cooked. 17,000 meals. And incredible, inspiring story.
- From cooking kolaches in a trailer kitchen to roadside phenomenon: The Prasek's story inspires
- An industry in transition? BBQ insider Wes Wright on the latest trends and challenges in the industry
- James Beard Award-winning chef Chris Shepherd on this year's winners and an evolving food scene
- Netflix and Food Network star Sloan Rinaldi on the global obsession with Texas barbecue
- If you're serious about getting into the BBQ industry: What do to, how to start and more.
- Five world-renowned Pitmasters, five different ways to do chicken. What's best for you?
- Fusing Tex-Mex and barbecue ...
- Fresh off winning at "The Masters Of Barbecue" and Texas Monthly acclaim: Grant Pinkerton
- That Griller Guy with terrific techniques on Prime Rib, sauces and how to do brats the right way
- Which style pit to get? Comparing the Big Green Egg, Traeger pellet grill and Pitts and Spitts offset
- What life as a private chef really is like
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