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MAKING A WORLD CHAMPION HAMBURGER

Dave Elliott is originally from Minneapolis, he later moved to Kansas City where he found his love of bbq and outdoor cooking. He is the 2022 World Burger Champion and will again be competing in the Burger category. 

Although he specializes in outdoor cooking, he has competed in the Dessert, Pasta, Burger and Steak categories at the prestigious World Food Championships.  In 2013, his team finished 2nd in dessert and then went on to become the 2013 World Food Champion!  He has won several bbq contests and has received over 150 awards. At the American Royal World Series of Barbecue, he has received two perfect scores of 180 in the Dessert category! Who else would we turn to to get a handle on creating burgers your family, friends and neighbors will never forget?

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Malcom Reed is the King of BBQ media with almost TWO MILLION YouTube subscribers to his channel "HOW TO BBQ RIGHT".  No smoker yet? How about doing those ribs right on your gas grill? Malcom shows you how. Co-Host Todd John has a burger recipe that might just get your attention,

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TRAVIS CLARK has 10 World BBQ Titles to his name as Andy and Todd get into  cooking delicious ribs right on the grill, as well as get caught up with Travis's doings in Oklahoma.
Co-Host Todd Johns is wondering what in the world ever happened to sandwiches?!?

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In this episode Brad Leighninger is going to get into doing brisket the hot 'n fast way he has become famous for. 
Brad Leighninger of Gettin’ Basted BBQ is the very definition of winning consistently. Winning pork at Memphis in May, winning the Jack Daniels Invitational, and back-to-back KCBS Team of the Year Championships (which he has won 3 out of 4 years), all of that while running multiple restaurants. He even took down last year's 2023 American Royal crown for chicken.

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Get ready to take notes as we have a true BBQ legend dropping tips and hints left and right. Dave Anderson is the Dave of the more than 200 Famous Dave’s BBQ in North America.

Growing up in Chicago, Anderson remembers his father coming home from work with a lunch pail full of street vendor ribs. Those early flavors inspired a lifelong passion, one that’s taken Anderson from barbecue novice to one of the foremost authorities on the art and craft of meat, heat, and smoke.

Anderson spent 25 years exploring his passion in barbecue capitals of America, from Kansas City to the Carolinas. About 20 years and 20,000 jobs later, the rest is finger-licking history. Over the course of his career, Anderson has shared his smoky savvy everywhere from The Food Network, The Travel Channel, and CNBC to Washington, D.C., and a special Presidential appointment. And he’s devoted his talents not only to feeding a nation but to charitable causes, including leadership work with at-risk youth.

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Aaron Stoffer of THE REAL Man Meat BBQ is gaining a name for himself, not only as a competitor on the BBQ circuit, but for his line of rubs and sauces as well (new one's coming out soon).  Aaron really gets that we are all about sharing tips and techniques, so he comes loaded to talk about how to layer flavors in your brisket with injections.

Todd and Andy have ideas on how to use the meat trimmings you've saved up.

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Sterling Smith, 2022 World Barbecue Champion, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N’ Booty BBQ, has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack Daniel’s World BBQ Invitational, where they won the title of World Pork Champion, the American Royal World Series of BBQ, where they won Reserve Grand Champion in 2014 and 2022 (out of more than 500 professional BBQ teams each time), and won the title of Chicken World Champion and The Kingsford Australian World BBQ Invitational where they won the title of Brisket World Champion.
Loot N’ Booty BBQ is a 4-time Arizona BBQ Team of the Year and was featured on an episode of Destination America Channel’s Smoked, where Sterling and his wife Molly won the title of “Smoked BBQ Boss.” Loot N’ Booty BBQ Rubs and Sauces are sold nationally and internationally at hundreds of retailers world-wide, and Sterling teaches competition and backyard style BBQ classes at locations across the world. For more information visit: www.lootnbootybbq.com

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Our guest swears by it - mastering reverse sear will elevate your backyard game all the way around. And she's going to walk you through it. Danielle Bennett, aka DIVA Q, is being inducted into the BBQ Hall of Fame this fall via The American Royal. A well deserved accolade for a champion pitmaster with over 400 awards to her name. Her love of BBQ was instilled in her from a young age traveling through the American South with her family. She’s also an acclaimed cookbook author and has made numerous appearances on the Travel Channel, Food Network, and more. She’s passionate about bringing people together through BBQ and lives by her motto, “life is too short for bad BBQ”.

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They have been hounding Craig Carter of Aces Wild BBQ for years to find out how he does his award winning "Scotch Egg" - and we've got the exclusive right from the horse's mouth.

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Chiles Cridlin is the Pit Master of "Wolf's Revenge BBQ" and is cooking with a smoker that he designed and built himself, taking it across the country on the KCBS circuit to see how his recipes and skills rank against other professional BBQ teams. Hint: Very high! He is a poultry master and this episode focuses on getting chicken done right.

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Over the years, guest Heath Riles has not only established himself as a master of the cooking styles of both of the two principle sponsoring bodies in the industry – the Memphis BBQ Network (MBN) and the Kansas City BBQ Society (KCBS) – but also a master of the winning style favored by the Steak Cook-Off Association (SCA).  To illustrate that point, in 2015 Heath won twelve Grand Championships out of the thirteen Memphis BBQ Network contests they competed in, and also racked up five perfect “180” scores in Kansas City BBQ Society contests.  The various sauces, rubs and other products Heath has developed are among the top winners in the Awards of Excellence Competition. His product line is second to none and he talks about the versatility from Appetizers to Cocktails.

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Larry Olmsted is an award-winning journalist and bestselling author who has published several books and thousands of articles for major newspapers and magazines worldwide over the past 25-plus years. He was named one of the “10 Most Extreme U.S. Journalists,” by the Society of Professional Journalists and Travel Writer of the Year by the State of Mississippi.  His last book, Real Food, Fake Food: Why You Don’t Know What You’re Eating & What You Can Do About It, was a New York Times hardcover bestseller, an audiobook bestseller, and a bestseller in Canada. It was named to Best Books of the Year lists by People Magazine, Outside Magazine, Apple iBooks and has been republished in several foreign languages. 

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After 34 years of running meat markets, sausage counters, selling wholesale, and running a custom meat processing plant, David Bouska started cooking in his local BBQ competitions. Since then, David has won hundreds of competitions INCLUDING the World Champion BBQ Pitmaster of 2012, followed by a second World Championship in 2018. David appeared on season 4 & 5 of the hit TV reality show, BBQ Pitmasters & BBQ Pitmasters All Stars.  There's no one better we can think of to talk rescuing your cook when things go south than the man behind www.ButcherBBQ.com

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Chef Fred Nesbitt is one of the country's leading cannabis chefs. Based in San Francisco, Fred is in demand creating dining experiences not for the faint of heart. Classically trained as a chef and augmented with a certification in Cannabis Science & Medicine from the College of Medicine at The University of Vermont, Fred creates delicious edibles from his home and discovers new ways to infuse cannabis into his cooking. T-Bone sent him a bottle each of BBQ sauce from Andy's Smoke on Wheels line and Todd's Plowboys collection and talks about using them at a private party in California just last weekend.

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As a respected authority on Texas-style barbecue, Jess Pryles is also a co-founder of the Australasian Barbecue Alliance, designed and releases the JP Signature Edition Pitts & Spitts smoker, created an internationally- acclaimed line of meat seasonings under the Hardcore Carnivore® brand and has partnered and been ambassador for numerous brands including Kingsford Charcoal, Lone Star Beef, Gerber Legendary Gear and Texas Parks and Wildlife Foundation.
With her “meat scientist” credentials from Iowa State University, Jess is going to (with her warm-heart) unravel the myths and hesitations with frozen meats.

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Blane Hunter (a.k.a. Mr. Porky Butts) grew up barbecuing in south Texas from a very young age. With over 27 years of experience combined with a Culinary education from Johnson and Wales and FVTC culinary schools Blane started competing professionally in the world of BBQ in 2013. In the seven short years that followed he has accumulated one of the most impressive resumes on the BBQ circuit across America.

·       7 World Championships

·       2016 KCBS National Grand Champion – Team of the Year

·       2016 KCBS National Ribs Champion

·       2017 American Royal Open World Champion

·       2017 King of the Smoker Grand Champion

·       Multiple KCBS Perfect Scores in Chicken, Ribs, Brisket and Pork

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What makes Hot n Fast smoking work? Tim Scheer (who pretty much started the crazy phenomena) explains how his Gateway Drum Smokers get the job done. He will also tell you how he grows Wagyu beef at Marble Ridge Farms. Andy and Todd will have cast iron care and feeding tips for you.

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TRAVIS CLARK has 10 World BBQ Titles to his name as Andy and Todd get caught up with his doings in Oklahoma as well as considerations in preparing for getting a run at a great summer of BBQ in your own backyard.
Co-Host Todd Johns is going to wax eloquent on grilling fish, including the use of planks.

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It's that time of year, so we visit with the guy who monitors the pulse of the BBQ industry for new products and services. David Gafford from The Barbecue Lab will be talking about all the new products unveiled at the Hearth, Patio & BBQ Expo in Nashville last month. On the docket is AI, starting your fire with just the pull of a string and live fire cooking shows up big.

Meanwhile, Todd & Andy will make sure to talk about assembling a great charcuterie board and the guidelines to follow for that.

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21 year US Air Force Veteran Mike Starr has traveled all over the world. During those travels he experienced unique cultures and tasted unique foods. He is bringing those unique flavors from his world travels to your backyard. Mike guarantees that after you try his natural sauces and seasonings in the Blazing Star line up, you will never have a boring dinner or barbecue party. 

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Armed with a background in the Refrigeration, HVAC, and Food Equipment Industry for 28 years, Frank Cox has made his living with temperature control, fluid dynamics (liquid and vapor), and heat transfer in many applications in the real world. His passion, SmokerBuilder, was founded by Frank in 2010 with a small blog and a shop full of tools. Since then, he has published over 200 sets of smoker plans, and produced in person and online courses teaching fabrication. His mission was, and still is, to "Teach people to build a smoker". This week Frank is going to help us to troubleshoot our gas grills. Todd is going to help your St. Patrick's Day party with a recipe for making your own pastrami and his own Russian dressing recipe.

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Worth Repeating...
"Celebrity Chef" Aaron Franklin was named Best Chef: Southwest by the James Beard Foundation in 2015.  After countless hours spent working the pit, he has earned a reputation as one of the top celebrity chefs in the BBQ. It all began in 2009 when he and his wife Stacy opened up the first location of Franklin Barbecue, a food trailer located just off the interstate in Austin. In just 2 years, they would move to a real brick and mortar location and the restaurant earned a feature on Anthony Bourdain’s TV travel series No Reservations in 2012. Very soon Franklin BBQ garnered several mentions from reputable sources as the best BBQ in America.

In April of 2015, Franklin published his first cookbook titled Franklin Barbecue: A Meat Manifesto. The cookbook has been dubbed a definitive resource for the backyard pitmaster, providing readers with a top-to-bottom education on cooking meat and brisket. Aaron's new book "Smoke" is available everywhere, including Amazon.

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Craig Sharry is the Pitmaster of Texas Pepper Jelly Competition BBQ team out of Houston, TX. Craig is a 2-time World Champion at the Houston Livestock Show and Rodeo. Craig is also a 2-time winner of the San Antonio Stock Show & Rodeo BBQ Cook-Off, the 3rd largest sanctioned cook off in the United States where over 220 teams competed.  He has won well over 80 Grand Championships and Reserve Grand Championships combined during his 15+ years of cooking. Many backyard BBQ enthusiasts and competition cookers all over the world have used his Texas Pepper Jelly, Rib Candy and Craig's Sauce in their BBQ cooking over the past 13 years. Craig has a great tip to apply to any rub there is. Co-host Todd Johns is talking with Andy G about sugar and its uses in BBQ.

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Aaron Stoffer of THE REAL Man Meat BBQ is gaining a name for himself, not only as a competitor on the BBQ circuit, but for his line of rubs and sauces as well (new one's coming out soon).  Aaron really gets that we are all about sharing tips and techniques, so he comes loaded to talk about how to layer flavors in your BBQ.

Todd and Andy have some ideas for Valentine's BBQ Day.

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Having a get together for the Big Game? Who does the Today Show call? Our special guest and KC homie, Megan Day. Megan has garnered 5 World Championships, and four of those are for the incredible rubs and sauces in the BurntFinger.com line-up. Megan (one of our favorite guests) has been featured on The Today Show, Food Network’s Chopped Grill Masters (winner), the Amazon Prime documentary Smoke & Ribbons, the front page of the New York Times, Fox & Friends, and the Cooking Channel – just to name a few. Why is her battle cry, "BIG GAME, BIG MEATS". Find out what her party plans are this year. Todd Johns will continue the theme with his own ideas for Big Game snacks.

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