Show Notes
Fourth of July, fireworks, tornado stories, World Cup crowds, Buc-ee’s, Bass Pro, and the growing international obsession with Texas BBQ.
The guys dig into why visitors from around the world are chasing the most American experience possible — and why that often means brisket, gas stations, beaver nuggets, and a trip to a Texas BBQ joint.
Plus, an unannounced Texas pitmaster drops in mid-episode with a real-time update from the World Cup BBQ rush.
More from Smoke(less)
Making great BBQ is easy. You just need a little patience… right? This week on Smoke(less), Nick Pencis of Stanley’s Famous Pit Bar-B-Q, Wayne Mueller of Louie Mueller Barbecue, Justin Fourton of Pecan Lodge and Vic Barry respond to the claim that anyone with a cheap offset smoker and a little patience can make great barbecue.
What started as a backyard BBQ in Dallas has grown into something nobody could have predicted.
Before Texas BBQ became a global phenomenon, Wyatt McSpadden was already there — camera in hand, documenting the people, places and traditions that helped define it.
Why are so many Texas BBQ joints closing? Is the Texas BBQ Boom Over?
Before Jess Pryles became one of the biggest names in live-fire cooking, she was living in Australia, bouncing between careers and travelling to Texas whenever she could. Eventually, she realised her life back home was essentially “on pause” while she waited for the next trip.