BBQ Interview Series - Kevin’s BBQ Joints
A BBQ Interview Series by Kevin’s BBQ Joints focusing on personalities in the BBQ, meat and food world. We dive deep into their history, current projects, and more importantly their passion for BBQ and meat.
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Episodes
Friday Jan 17, 2020
Friday Jan 17, 2020
In this episode I get to chat with Jason Hisaw, Advanced Sommelier and Texas Wine Ambassador for RNDC. We go deeply into his journey from Chicago to Las Vegas to Santa Barbara to Kansas City and finally in Dallas, Texas. We discuss how you become a Master Sommelier(so interesting and so daunting) and how he carved his niche in the world of Texas barbecue. We try two wines and discuss all of the Texas wines RNDC offers. It's a love letter to Texas, wine, and barbecue. You're going to love it.
Follow Jason on Instagram here: https://www.instagram.com/jrhisaw
Check out Jason on Twitter here: https://twitter.com/jrhisaw
See RNDC here: https://www.rndc-usa.com
Here are the wines discussed:
Fall Creek Vineyards: https://fcv.com/
McPherson Cellars: https://www.mcphersoncellars.com
Duchman Family Winery: https://www.duchmanwinery.com/
Messina Hof: http://www.messinahof.com/
Rancho Loma Vineyards: https://www.rlv.wine/
Llano Estacado: https://llanowine.com/
Brennan Vineyards: https://www.brennanvineyards.com/
Becker Vineyards: https://www.beckervineyards.com/
Kevin's BBQ Joints Podcast & YouTube Sponsored by:
AJ's Custom Cookers: https://www.ajscustomcookers.com
Phone: 817-714-4495
AJ's on Instagram: https://www.instagram.com/ajscustomcookers
AJ's on Facebook: https://www.facebook.com/AJsCustomCookers
AND
Treaty Oak Distilling: https://www.treatyoakdistilling.com/whiskey
See Treaty Oak Distilling on Instagram: https://www.instagram.com/treatyoak
Treaty Oak Distilling is on Facebook here: https://www.facebook.com/TreatyOak
Monday Jan 13, 2020
Monday Jan 13, 2020
In this episode I chat with Jack Timmons from Jack's BBQ in Seattle, Washington. This is a really fun one that covers everything form Jeff Bezos to his time at Texas A & M for college to San Diego working in the space program to moving to Seattle work at Boeing to his time in Brussels to his epiphany at Barbecue Summer Camp and his connection with two Daniels(Daniel Vaughn and Daniel Delaney). He has 3 locations with more coming and smokes 4-5 TONS of meat per week. You really get to see Jack's passion for barbecue and life in this incredibly enjoyable episode.
See all things Jack's BBQ here: http://jacksbbq.com
Follow Jack's BBQ on Instagram here: https://www.instagram.com/jacksbbq
Check out Jack's BBQ on Twitter here: https://twitter.com/jacktimmons
See Jack's BBQ on facebook here: https://www.facebook.com/jacksbbqseattle
Kevin's BBQ Joints Podcast & YouTube Sponsored by
AJ's Custom Cookers: https://www.ajscustomcookers.com
Phone: 817-714-4495
AJ's on Instagram: https://www.instagram.com/ajscustomcookers
AJ's on Facebook: https://www.facebook.com/AJsCustomCookers
Tuesday Dec 10, 2019
Tuesday Dec 10, 2019
In this episode of '10 Minutes With...' I chat with Zach Oldham. He's a graphic designer that has done a great number of designs for BBQ spots that you have seen, but may not have put a face to the name. We discuss his design philosophy and how he goes about his projects. We also get into his background, how he ended up with the guys at Miller's Smokehouse in Belton and what he listens to while he designs. See all things Zach Oldham here: http://zacholdham.com Check out Zach Oldham Design here: https://www.facebook.com/zacholdhamdesign Zach Oldham on Instagram here: https://www.instagram.com/zacholdham Here's his Dribble page: https://dribbble.com/zachloldham
Thursday Dec 05, 2019
Thursday Dec 05, 2019
In this episode I chat with Jordan Wright from Wright's Barbecue in Johnson, Arkansas. We discuss his BBQ journey which started with a work trip to Texas, which fueled a desire to replicate that barbecue in Arkansas. It wasn't easy. He did farmers markets and caterings and eventually pulled the trigger on a small house that he converted into a restaurant. A 102 year old house. Now he has (4) 1,000 gallon Moberg smokers, a chud pit for whole hogs and a huge fan base that eats up(literally) his BBQ from Tuesday through Saturday. Jordan is honest about his feelings throughout and takes us on a tour of his restaurant, inside and out, while chatting about everything Wright's. You're going to learn a lot and want to visit Wright's the next time you're in Arkansas.See all things Wright's Barbecue here: https://wrightsbarbecue.comBuy a hat or sauce or something Wright's related here: https://wrightsbarbecue.com/shopCheck out Wright's Barbecue on Instagram here: https://www.instagram.com/wrightsbarbecueFollow Jordan Wright on Instagram here: https://www.instagram.com/jordanwrightsbbqSee Wright's on Facebook here: https://www.facebook.com/wrightsbarbecue
Monday Dec 02, 2019
Monday Dec 02, 2019
In this episode I get the chance to talk to Tom Nguyen who is better known as his BBQ alter ego Hirotoshi Mugen. We get into THAT, because it's quite interesting, but more importantly we discuss how his love for barbecue grew and all about his travels for barbecue throughout the great state of Texas. He provides amazing tips for Tejas Chocolate + Barbecue, CorkScrew BBQ, and Franklin as well as information on a dozen or more BBQ spots and pop-ups. I recommend getting a pen handy to take notes, because there are some gems within this interview. Mainly this chat focuses on the BBQ world, its people, and the incredible BBQ options Texas has. I can't thank Tom(Hirotoshi) enough for taking the time to share his story and thoughts.Follow Hirotoshi here: https://www.instagram.com/hirotoshi_mugenCheck Hirotoshi on Facebook here: https://www.facebook.com/profile.php?id=100005052315287
Wednesday Nov 27, 2019
Wednesday Nov 27, 2019
In this episode I chat with Joel Garcia from Teddy's Barbecue in Weslaco, Texas. Joel has had an impressive journey. From Texas A & M to working in Austin at the capitol, to being there when H.E.B. first got on board with having a BBQ spot in their stores, to Freedman's with Evan LeRoy, to Terry Black's Barbecue in Austin, to pioneering Smokin' Moon BBQ, to now opening his own spot in Weslaco with his brother Jesse in September of 2019.Teddy's Barbecue Hours: Thursday through Sunday - 11AM - Sold OutHere's a link to a map of where Teddy's is: https://bit.ly/2QUkeNOFollow Teddy's Barbecue on Instagram here: https://www.instagram.com/teddysbarbecueCheck Teddy's out on Facebook here: https://www.facebook.com/TeddysBarbecueSee Teddy's Barbecue on Twitter here: https://twitter.com/teddysbarbecue
Sunday Nov 24, 2019
Sunday Nov 24, 2019
In this episode I get the chance to chat with Matt Rushworth from the upcoming Matty Boy Barbecue in Kingston, Ontario. He is currently manning the pits and block at Adamson Barbecue in Toronto and will be using twin 500 gallon smokers from Adamson for his upcoming location.We talk about his background(spoiler alert...it wasn't BBQ), and how he came to move to Toronto and eventually got the job with Adamson. He's been there through the growth of Adamson and has learned so much from that experience, which he shares. You're really going to love this and be sure to follow him on social media so you can see his journey to Kingston.See all things Matty Boy Barbecue here: https://mattyboybbq.comCheck out Matty Boy on Instagram here: https://www.instagram.com/mattyboybbqFollow Matty Boy on Facebook here: https://www.facebook.com/mattyboybbqCheck them out on Twitter here: https://twitter.com/mattyboybbq
Thursday Nov 14, 2019
Thursday Nov 14, 2019
In this episode I get a chance to chat with Robin Wong, Terry Wong, and Quy Hoang who have Blood Bros. BBQ in Bellaire, Texas. This one is so great. We get into them growing up together(from high school forward). The city where they grew up was a melting pot of cultures, different types of people. Big into skating, anime, and music. None of them had a culinary background at all. Robin and Terry started Glitter, a night club with karaoke and Quy started cooking for specific nights. Started with a weber grilling fajitas and drum sticks, simple stuff. Even a customer appreciation steak night. That grew in popularity. It's really interesting to see the progression. See how they tweaked the rubs, flavors, etc. We discuss how they came up with Blood Brothers name, their marketing which comes from their nightclub background. We discuss how they found their brick and mortar and how long it took to get open. Their menu is very unique. Scratch made sausage, brisket fried rice, smoke turkey bahn mi, Thai peanut butter sticky ribs, Thai Green Curry Boudin are examples.Their motto is: Bringing the backyard vibe to the massesThey are located in Bellaire Texas, which is about 45 minutes southwest of Downtown Houston. They are closed Monday and Tuesday, but open the rest of the week from 11AM to sold out.See all things Blood Bros. BBQ here: http://bloodbrosbbq.comCheck them on Instagram here: https://www.instagram.com/bloodbrosbbqFind Blood Bros. BBQ on Facebook here: https://www.facebook.com/BloodBrosBBQFollow Blood Bros. on Twitter here: https://twitter.com/BloodBrosBBQ
