[Podcast] Barbecue’s Next Chapter: From Wagyu Burgers to Harvard Classrooms
...the test is simple, does it bring people to the table?
Barbecue has always been a blend of tradition and innovation. On one side, you’ve got the pitmasters who carry forward recipes passed down through generations. On the other hand, you’ve got wild new ideas, sometimes questionable, that push the craft into fresh territory. This week’s conversation was all about that balance, with stories ranging from corporate fast-food experiments to deeply rooted family legacies.
The Curious Case of the “Wagyu” Burger
Burger King recently introduced a “wagyu burger.” Now, before you picture Gordon Ramsay wagyu beef with marbling that melts in your mouth, let’s pause. This burger isn’t sourced from the Japanese beef that set the gold standard. It’s more marketing than mastery. And yet, people will line up for it, proving once again that BBQ and burger culture live at the intersection of hype and hunger.
It raises the question: when does innovation become gimmick? Pitmasters know it’s not about fancy labels, it’s about the process, the patience, and the flavor that speaks for itself.
The Mitchells: Keeping It True
On the other end of the spectrum, Ryan and pitmaster Ed Mitchell are partnering with True Foods to launch a line of rubs. This is where tradition meets accessibility. For decades, Ed Mitchell has carried the torch for whole hog barbecue, and now, more folks will have a chance to bring that flavor home. It’s a reminder that when done right, scaling barbecue doesn’t mean losing its soul, it means spreading it.
Eggfest, Big Moe, and TheLilGringa
Speaking of spreading barbecue, Eggfest season is heating up. Pensacola Eggfest will feature Big Moe and a stacked lineup, while TheLilGringa is set to make waves in the Champions Corner at Georgia’s Eggtoberfest. These events highlight the energy of the barbecue community: rising stars getting their shine alongside seasoned legends, all fueled by smoke and fire.
From Texas to Harvard: Science Meets Smoke
Tallow Barbecue is officially opening its doors in Tool, Texas, date to be announced, proving that great names still come from small towns. Meanwhile, The Doc Brown of BBQ, aka Bryan Furma,n is back at Harvard to teach thermodynamics through barbecue. Yes, you read that right, brisket and physics in the same classroom. It’s a testament to how far barbecue has come as both a craft and a science.
Cast Iron Cowboy & Media Growth
Barbecue is also having a media moment. Cowboy Kent Rollins is bringing his cowboy cooking chops to the Outdoor Channel with Cast Iron Cowboy. It’s the perfect mix of nostalgia, open fire cooking, and storytelling. Add Memphis in May tickets already selling fast, and Moos Family Style Food Fest drawing crowds in Los Angeles, and you’ve got proof that barbecue continues to grow as entertainment, culture, and community.
Hot Take: Garnish or Nah?
Finally, our hot take this week: should barbecue have garnish? Purists will scoff, brisket doesn’t need a parsley sprig. But as BBQ leans into plated presentation, more pitmasters are embracing garnish to elevate the experience. The question is: are we seasoning for flavor or for photos?
The Heart of the Matter
For all the headlines, experiments, and hot takes, barbecue always circles back to one truth: it’s about feeding people. Whether it’s a wagyu burger from Burger King or a carefully smoked lamb shoulder from Freedom Run Farm, the test is simple, does it bring people to the table? That’s the measure of good barbecue.