Show Notes
Today we’re digging into a claim that should make every BBQ fan and beef buyer stop scrolling: “Product of USA” doesn’t always mean the beef was raised in the USA.
In this episode, we talk with Texas Agriculture Commissioner Sid Miller about the labeling loophole, imported beef, and why brisket prices feel impossible right now, and what can be done to save Texas BBQ.
Drop a comment: Have you noticed beef prices where you live, and do you trust “Product of USA” labels?
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.