The BBQ Central Show

(September 15, 2026 - Hour Two) Tonight on The BBQ Central Show, host Greg Rempe lines up another massive broadcast spanning personal style upgrades, the business of barbecue, and deep-in-the-heart Texas pitmaster royalty. First, we welcome Lindsay Cole from Hair By Lindsay. We're stepping away from the smoker for a segment as Lindsay walks us through the entire process of my upcoming toupee installation next Monday. We’ll discuss what to expect, daily maintenance, and the confidence boost that comes with a fresh new look. Next, monthly guest Wes Wright, the Founder and CEO of CookOut News, joins the show. Wes brings his background in finance and mechanical engineering to the table as we break down the latest BBQ business happenings, industry acquisitions, and the financial trends shaping the outdoor cooking landscape. In our second hour, we sit down with quarterly guest Daniel Vaughn, the Barbecue Editor for Texas Monthly. Widely known as one of the most influential voices in barbecue, Daniel stops by to talk all things beef, what's happening on the ground in Texas, upcoming events, and the state of the barbecue union. ______________________________________________ 9:14pm - Segment 1: Lindsay Cole – Hair By Lindsay & The New Look The Big Reveal: Lindsay details the step-by-step process for my upcoming toupee installation next Monday. Maintenance & Care: What it takes to keep the new hair looking fresh, dealing with the elements (and grill smoke), and the best products to use. Style and Confidence: A look at the consultation process and how a great hair replacement system changes the game. 9:35pm - Segment 2: Wes Wright – CookOut News & Industry Insights The Business of BBQ: Wes dives into the latest news and financial shifts hitting the outdoor cooking and grill manufacturing sectors. Mergers & Trends: Breaking down recent acquisitions, supply chain impacts, and what it all means for the consumer. Engineering the Perfect Grill: How Wes's mechanical engineering background influences his coverage of new grill releases and hardware reviews. 10:14pm - Segment 3: Daniel Vaughn – Texas Monthly & Barbecue Royalty Deep in the Heart of Texas: Daniel gives us the lay of the land on the current Texas barbecue scene and which joints are pushing the envelope. Where's the Beef?: A deep dive into brisket trends, beef pricing, and how pitmasters are adapting to fluctuating meat costs. On the Horizon: A preview of upcoming BBQ festivals, events, and what Daniel is looking out for as he travels the country tasting the best smoked meats available.

(September 15, 2026 - Hour One) Tonight on The BBQ Central Show, host Greg Rempe lines up another massive broadcast spanning personal style upgrades, the business of barbecue, and deep-in-the-heart Texas pitmaster royalty. First, we welcome Lindsay Cole from Hair By Lindsay. We're stepping away from the smoker for a segment as Lindsay walks us through the entire process of my upcoming toupee installation next Monday. We’ll discuss what to expect, daily maintenance, and the confidence boost that comes with a fresh new look. Next, monthly guest Wes Wright, the Founder and CEO of Cook Out News, joins the show. Wes brings his background in finance and mechanical engineering to the table as we break down the latest BBQ business happenings, industry acquisitions, and the financial trends shaping the outdoor cooking landscape. In our second hour, we sit down with quarterly guest Daniel Vaughn, the Barbecue Editor for Texas Monthly. Widely known as one of the most influential voices in barbecue, Daniel stops by to talk all things beef, what's happening on the ground in Texas, upcoming events, and the state of the barbecue union. ______________________________________________ 9:14pm - Segment 1: Lindsay Cole – Hair By Lindsay & The New Look The Big Reveal: Lindsay details the step-by-step process for my upcoming toupee installation next Monday. Maintenance & Care: What it takes to keep the new hair looking fresh, dealing with the elements (and grill smoke), and the best products to use. Style and Confidence: A look at the consultation process and how a great hair replacement system changes the game. 9:35pm - Segment 2: Wes Wright – CookOut News & Industry Insights The Business of BBQ: Wes dives into the latest news and financial shifts hitting the outdoor cooking and grill manufacturing sectors. Mergers & Trends: Breaking down recent acquisitions, supply chain impacts, and what it all means for the consumer. Engineering the Perfect Grill: How Wes's mechanical engineering background influences his coverage of new grill releases and hardware reviews. 10:14pm - Segment 3: Daniel Vaughn – Texas Monthly & Barbecue Royalty Deep in the Heart of Texas: Daniel gives us the lay of the land on the current Texas barbecue scene and which joints are pushing the envelope. Where's the Beef?: A deep dive into brisket trends, beef pricing, and how pitmasters are adapting to fluctuating meat costs. On the Horizon: A preview of upcoming BBQ festivals, events, and what Daniel is looking out for as he travels the country tasting the best smoked meats available.

Episode 450Taking you back to 9/5/2017 - This week, I’m featuring a person who many feel is the GOAT of competition BBQ...and NO...it's NOT Darren Warth. Travis Clark of Clark Crew BBQ joined me back in September of 2017 and we talked about that year's American Royal BBQ contest. He was top 40 on the Open side but, the day before, he won the Invitational side. At that point in time, it was Travis's biggest and most important win to date (according to him).If you aren't familiar with Travis, this is a great introduction to one of the best who has even done it.**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: 9/5/2017Original Full Show Link: CLICK HERE

Episode 449Taking you back to 5/21/2019 - This week, I’m featuring a guest who holds a special place in my heart—so much so that I’ve nominated her for the BBQCS Great Hall of Fame (GHOF) for several years running, and I’ll be doing so again for the Class of 2026. Her name is Sara Lewis, and she shares a direct connection to our original Tennessee Embedded Correspondent, Steve Ray.Her name might not ring a bell, as her only appearance on the show was over seven years ago. However, there is a specific reason she deserves to be in the GHOF. At the time of our interview, she was working for Stanley—the company behind the viral mugs that have taken over the world in the last five years. We discussed her professional journey, how she landed at Stanley, and the products themselves. She was an incredibly engaging guest with great energy.Here is the "nugget" that makes her stand out: Unbeknownst to me, the evening we recorded the interview was her very last day at Stanley. She was already out the door and moving on to a new role. Think about that—if you had just finished your last day at a company, would you keep your commitment to sit down and do an interview about them? Most people wouldn't. This proves two things: first, Sara was raised right and honors her commitments to the very end; and second, it speaks to her high level of professionalism. On that merit alone, she deserves the GHOF nod far more than some folks I could mention (looking at you, Adam Perry Lang).Listen closely to that detail during the show this Friday. And yes—please note that the audio quality is from a different era of the show and is not up to our current standards. Please, no emails about the sound—I know!**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: 5/21/2019Original Full Show Link: CLICK HERE

(September 1, 2026 - Hour Two) Tonight on The BBQ Central Show, host Greg Rempe lines up a massive broadcast featuring barbecue royalty, grillography experts, YouTube culinary titans, and premium cigar industry leaders. First, we welcome the legendary Malcom Reed from HowToBBQRight. We trace the massive success of his Killer Hogs BBQ product line, his signature recipes, and how his passion for sharing barbecue knowledge turned his YouTube channel into an absolute powerhouse for backyard grillers and seasoned pitmasters alike. Next, we sit down with Mike Lang, the mastermind behind Another Pint Please and the official "Grillographer" for Weber Grills. Mike dives into his career seamlessly pairing great craft beer with live-fire cooking, his book One-Beer Grilling, and his incredible knack for capturing the perfect barbecue shot behind the lens. In our second hour, YouTube sensation Sam Zien—better known as Sam The Cooking Guy—joins the show. Sam breaks down his philosophy of creating food that’s "big in taste but small in effort," shares the secrets behind his wildly popular recipes, and gives us an update on his growing digital empire. Closing out the show, we shift gears to the premium cigar world with Amanda Micallef, Vice President of Marketing for Micallef Cigars. Amanda talks about her journey into the cigar business, navigating a family enterprise, championing women in the industry, and the highly anticipated launch of the new Micallef Orange line. 9:14pm - Segment 1: Malcom Reed – HowToBBQRight & The Killer Hogs Empire - Building a BBQ Powerhouse: Malcom details the evolution of HowToBBQRight from a simple 2007 website to a massive YouTube channel and instructional hub. The Killer Hogs Lineup: A look at the ongoing success and development of his signature rubs, sauces, and seasonings designed for unbeatable flavor. The Perfect Bite: Malcom shares his go-to recipes, from his all-time favorite "Malcom Style Ribs" to the intricacies of smoking meats to the perfect tenderness. 9:35pm - Segment 2: Mike Lang – Another Pint Please & Weber's Grillographer Behind the Lens: Mike discusses his unique role as the "Grillographer" for Weber Grills, blending his 22-year career in law enforcement with his passion for food photography. One-Beer Grilling: Insights from his cookbook, where he perfects the art of creating awesome, smoke-infused meals in the time it takes to finish your first cold craft brew. Mastering the Elements: Stories from the trenches, including surviving a microburst while smoking turkeys on a photoshoot. 10:14pm - Segment 3: Sam Zien – Sam The Cooking Guy & Big Flavor - The YouTube Grind: Sam discusses his mission to make the food life better for his nearly 4 million subscribers with his signature irreverence and highly engaging content. Accessible Culinary Greatness: Breaking down why everyday home cooks gravitate toward his massive flavor profiles that don't require all-day prep. Expanding the Empire: An update on his latest recipe drops, restaurant concepts, and what's next for his brand. 10:35pm - Segment 4: Amanda Micallef – Micallef Cigars & Industry Innovation - A Non-Traditional Path: Amanda shares her unique entry into the premium cigar world, transitioning from Hollywood production and digital marketing to the VP of Marketing for her family’s rapidly growing brand. The Micallef Orange Launch: Getting into the specifics of the latest addition to the Micallef Color Series and how it complements their highly regarded lines like Micallef Black. Women in Cigars: Highlighting the integral, generations-long role women have played in making and marketing premium cigars, and the strength of the Micallef community.