The BBQ Central Show

(October 20, 2026 - Hour One)

Episode Description:
Tonight on The BBQ Central Show, host Greg Rempe returns with a heavy-hitting lineup addressing crucial backyard safety, the latest tech shaking up the retail market, and a highly anticipated open-fire masterclass
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First, the legendary Meathead from AmazingRibs.com joins the broadcast. We are breaking down the high-heat art of WOK cooking directly on top of a charcoal chimney starter. Then, we are tackling a critical retrospective: the great bristle grill brush fiasco of 2026. We will look at the 20-year history of dangerous wire bristles, why the industry is hitting a breaking point, and provide the absolute best safe, wire-free alternatives for your cleaning routine.

Next, Wes Wright from Cookout News stops by for our essential monthly industry business breakdown. We are diving into the newest product rollouts, including a highly anticipated new smoker from Pit Boss, and examining a few new super high-end charcoal ovens making waves in the premium outdoor kitchen space.

In our second hour, we are re-loading the authority on open-fire cooking, Al Frugoni! After an unexpected emergency forced us to push his segment last week, Al joins us to break down the massive success of the 2026 Meat-Up in Hondo, Texas, his time on The Pitmasters TV, and look months ahead to project what the 2027 Memphis in May International Festival will look like.

Timeline & Segment Breakdown

9:14pm - Segment 1: Meathead – Chimney Wok Cooking & The Grill Brush Fiasco
The Ultimate Heat Station: Meathead shares tips for utilizing your charcoal chimney starter as a high-powered vortex burner for authentic wok searing.
20 Years of Danger: A deep dive into the history, medical warnings, and regulatory discussions surrounding wire bristle grill brushes leading up to the tipping point of 2026.
Better Alternatives: Evaluating the safest and most efficient cleaning tools on the market, from nylon and wooden scrapers to pumice stones and coil brushes.

9:35pm - Segment 2: Wes Wright (Cookout News) – Pit Boss Innovations & Luxury Charcoal Ovens
Pit Boss Expansion: Breaking down the specs, features, and target market of the newest smoker hitting the retail pipeline from Pit Boss.
The Next Tier of Live-Fire: Taking a close look at a few new ultra-premium, high-end charcoal ovens blending indoor kitchen performance with pure outdoor wood-fired flavor.
Industry Trends: Analyzing consumer demand shifts as manufacturing gears up for the late-season push.

10:14pm - Segment 3: Al Frugoni – The Re-Loaded Open-Fire Masterclass
The Return: Al Frugoni joins the show following last week's emergency delay.
Hondo 2026 Deep Dive: Capturing the energy, unique cooks, and community growth from this year's Meat-Up in Hondo, Texas.
Television & Memphis 2027: Behind-the-scenes stories from The Pitmasters TV and early strategies for the upcoming 2027 Memphis in May competition trail.

Key Links & Resources Mentioned in This Episode:
Unbiased BBQ Science & Reviews: AmazingRibs.com Official Site
Stay Updated on Industry Business: Cookout News Website
Master the Open Flame: Al Frugoni Live Fire & Seasonings
Subscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major platforms.

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Target SEO Keywords for Indexing:
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Episode 455Taking you back to 10/7/2015 - Being featured this week is…then…first time guest and pitmaster of Loot N Booty competition team, Sterling Smith. In this interview, we got to talking about his ALMOST win at the 2015 American Royal. We also got a peek into how he got into competition BBQ in the first place.I don’t know if I would say that Sterling is “under-rated” as a competition cook…but he flies a bit on the radar as it relates to teams that are really good, have won a lot and are also in the business in the of BBQ…he sells rubs and sauces, does cooking classes and is hired in to stores to do classes as well…and someone that I have actually met in person a number of years ago.  Good guy…GREAT cook…and continues to do it to this day…What up SMITTY!!?? Hope you are well!!**Don’t forget to rate and review the show on your podcast app.**Want to hear more from this episode? Click the link below for the full show:Original Air Date: 10/7/2015Original Full Show Link: CLICK HERE

(October 13, 2026 - Hour Two)

10:14pm - Segment 3: Al Frugoni – The Art & Authority of Open-Fire Cooking
Hondo Recap: Al breaks down the highlights, community impact, and open-fire spectacles from the 2026 Meat-Up in Hondo, Texas.
As Seen on TV: Inside the production, stories, and behind-the-scenes moments of filming The Pitmasters TV.
Memphis in May 2027 Projections: Looking months in advance at the evolving landscape of the historic event and what teams should expect as preparation begins.

Key Links & Resources Mentioned in This Episode:
Check the Latest Gear Tests: The Barbecue Lab Official Site
Read Robert's Deep Dives: Robert Moss BBQ History & Reviews
Master the Flames: Al Frugoni Open Fire Cooking & Seasonings
Subscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major platforms.

Timeline & Segment Breakdown

9:14pm - Segment 1: David Gafford – The Barbecue Lab Gear Reviews & Beyond
The Blueprint for Backyard Gear: David outlines his strict testing criteria for the latest round of product reviews.
The Brush Debate: Breaking down the safest and most efficient grill brushes on the market today.
Smash Burgers & Induction Power: Finding the best heavy-duty presses and analyzing how induction burners are changing the workflow for outdoor cooks.
A New Frontier: Why David is expanding his footprint with a separate review channel outside the world of smoke and fire.

9:35pm - Segment 2: Robert Moss – Inside the Jack Daniel's World BBQ Championship
Judging the Elite: Robert gives an insider's view of what it takes to score the most prestigious teams in the world at "The Jack". [1, 2]
BBQ World Cup Momentum: Where things stand with logistics, team tracking, and industry buzz as the event nears.
Stars and Smoke: A critical look at the latest Michelin Star announcements and whether live-fire cooking is getting its due respect from the culinary elite.

Key Links & Resources Mentioned in This Episode:
Check the Latest Gear Tests: The Barbecue Lab Official Site
Read Robert's Deep Dives: Robert Moss BBQ History & Reviews
Master the Flames: Al Frugoni Open Fire Cooking & Seasonings
Subscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major platforms.

Episode 454Taking you back to October 2, 2013 - Being featured this week is the first ever…additional day…of the show…when that was a thing. You have come to know the show as a Tuesday night staple…yes…but 13 years ago, I also toiled with adding an additional day to the show week…and this was the first run at that…Jon did not know the answer to this…and I do not know the answer to this…I have no idea how many of these Wednesday shows I actually did…but this was the first!I tinkered on and off with the show format for the first 8-10yrs of its life…it was originally a podcast back in 2006…then it went to a live one hour show in 2008…at some point we added the “After Dark” segment…which was basically trying to see if a second hour might be feasible…and ultimately it was…then we extended to a full 2nd hour…and this is where the format pretty much stayed for the duration…with an attempt at an additional day…and, in hindsight, the once per week…2hr show is the best version of this thing.But I have never been afraid to try things out and see what works and what doesn’t…I will continue to do that as we grow into the 21st year of the show this coming February**Don’t forget to rate and review the show on your podcast app.**Want to hear more from this episode? Click the link below for the full show:Original Air Date: 10/2/2013Original Full Show Link: CLICK HERE