Ep. 62 - The Smokin Hoggz Conversation with Bill Gillespie
AUG 19, 202655 MIN
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Description
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One great rack of ribs can start a lifelong obsession, and Bill Gillespie proves it. We’re talking with the owner of Smokin Hoggs Barbecue, a highly decorated competitive barbecue pitmaster who’s cooked hundreds of contests across the U.S. and Canada, authored four barbecue cookbooks, and earned one of the sport’s biggest honors: induction into the Kansas City Barbecue Society Hall of Fame.
Bill walks us from his early New England backyard experiments (including the “worst ribs” stage every BBQ fan recognizes) to the moment competition barbecue clicked. We get into what KCBS judges actually score, why taste matters more than appearance, and how the “one bite” reality forces teams to build a controlled flavor punch with finishing techniques like glazes and finishing dust. If you’ve ever wondered how champions make chicken, ribs, pork, and brisket stand out on a crowded judging table, Bill lays out the mindset and the method.
We also dig into the logistics that don’t show up in a recipe: tight turn-in windows, building a repeatable timeline, the shift toward hot-and-fast barbecue cooking at higher pit temps, and the travel grind that comes with chasing trophies. Along the way, Bill shares the losses that sting, the wins that surprise, and the simple backyard barbecue tips that translate immediately to your next cook.
If you enjoy competitive barbecue, BBQ rubs and sauces, smoking brisket, and real-world pitmaster advice, hit play. Subscribe, share this with your favorite grill friend, and leave a review telling us your most proud BBQ moment.
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Credits
Music Credit: True Living by Patrick Moore
Royalty free music license purchased at soundotcom.com


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