Emmet was 13 when he started his first job in the food industry; most of the next 37 years involved food in one way or another. This (longish) podcast is a survey of that lifetime of experience. If you’ve ever wondered what life is like in kitchens – or what it’s like to find your purpose – you’ll likely find this episode fascinating.
The trip comes full circle as we reflect on our intentions from the first episode and how they were (magically? nope.) fulfilled.
Another re-listen of a year-old interview that blew me away – Brett drops one knowledge bomb after another about how he has methodically built a continually-expanding barbecue joint
5:30am wake-up call for one of the most famous barbecue joints in the country…with some bonus ‘cue that was even better
Listen to us stumble around trying to describe a perfectly okay experience.
Who knew? Our first stop (in New Mexico, not necessarily synonymous with the word barbecue) is a brisket knockout punch.
In this first episode we leave behind snowy Colorado for a month-long road trip through the spiritual center of American barbecue — Texas, obviously. Also, a discussion about aprons.
