Barbecue talk with live-radio smoke.
The BBQ Central Show treats barbecue like a sport, a craft, and a running argument. Greg Rempe steers a fast, messy, interview-heavy room through grills, competition cooks, sauces, audio problems, sponsor breaks, and whatever side topic wanders in.
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The BBQ Central Show is barbecue coverage with the shape of live sports radio. It is loud in format, quick in turns, and much more interested in momentum than polish. Greg Rempe anchors the main show from a Cleveland frame, treating barbecue and grilling as a weekly beat with guests, news, gear, and side arguments. The result feels like a room where barbecue competitors, backyard cooks, product people, and regular voices drift through the same doorway. It talks cooking, but not in a quiet recipe-card way. Malcolm Reed appears around grill-buying conversation, Sam the Cooking Guy is queued for a second-hour guest spot, and Len and Jeff from the Baseball and Barbecue Podcast roll in with Opening Day energy. The show also has a deep archive. John Solberg hosts Best Moments editions that pull older interviews into short replays, turning past segments into bite-size discovery clips. Those archive cuts give the feed a second identity. One moment it is sponsor copy for Green Mountain Grills, pellet smoke, Wi-Fi control, pizza ovens, rotisseries, side burners, and rack systems. Then it pivots into Kent Rowland talking chuck wagon cooking and cow camp ethics. Another segment follows Sterling Ball as a recurring guest connected to rubs, sauces, cookers, and competition consistency. Darren Worth gets into the practical chaos of showing up, borrowing cookers, managing heat, and still trying to win chicken. The show likes that kind of field knowledge. It asks how cooks adapt when the pit changes, how consistency survives travel, and how barbecue culture works beyond the backyard. It also keeps the broadcast machinery visible. Missed microphones, release timing, live second-hour resets, listener requests, sponsor transitions, and stray music arguments all become part of the rhythm. That looseness is the point. The BBQ Central Show suits people who want barbecue as culture, competition, gear talk, memory, and banter in one crowded feed. It is not sterile instruction. It is a long-running barbecue clubhouse with smoke in the air and the clock always running.
Made for: For barbecue fans who enjoy competition talk, grill gear, interviews, archive segments, and a rowdy live-show rhythm. It especially suits listeners who like practical cooking knowledge wrapped in banter.
What sets it apart: The show blends current barbecue talk with replayed archive interviews, so new episodes feel both immediate and historically deep. Its visible live-production texture gives it a looser, more talk-radio feel than cleaner food podcasts.
The BBQ Central Show is a weekly internet based show that airs live each Tuesday from 9pm-11pm EST and originates from Cleveland, Ohio. Each show is packed with interviews which include top pitmasters on the competition circuit, industry cookbook authors and bloggers, grill manufacturers, BBQ pit and accessory makers and highlighting the top news stories of the week. Subscribe TODAY and never miss an episode of the longest continually running and most downloaded BBQ/Grilling podcast available anywhere!
Based on 6 episodes we listened to · September 2026
Greg Rempe turns barbecue's techniques, business pressures and stubborn myths into informed, funny arguments with real practical value.
Greg Rempe treats barbecue as a world with its own economics, arguments and running jokes. Interviews and roundtable conversations move between brisket pricing, restaurant menu decisions, grill-company ownership and cooking technique, while Rempe presses guests for specifics and…
Brisket disappears from the menu, and your cookout suddenly has an economics department.
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Short reviews from the PlayNext desk, based on the episodes we processed.
A loose, live hour built on correspondents, technical scrapes, and Ali Khan's debut.
The Barbecue Central Show settles into a second-hour looseness that feels intentionally unpolished, with sponsor chatter, a Youngstown pricing gripe, and Greg Rempe's phone-and-iPad confusion carrying the early stretch before the show gives way to embedded correspondence.
Brisket pricing is reshaping barbecue menus, and the show follows the money without losing its live-radio rhythm.
The segment keeps its focus on brisket pricing and the way it is forcing barbecue menus to shift. Greg Rempe and his guest walk through practical examples, from one shop dropping brisket altogether to another leaning on tri-tip and a third limiting sliced brisket to Saturdays.
A grounded look at Traeger's ownership, share price, and possible path back to private ownership.
Traeger anchors a clear, practical review of what happens when a public barbecue brand's value story stops lining up with its share price. The conversation follows the possibility of a sale, the tight ownership base, Jeremy Andrews' large stake, and the case for taking the…
A lively barbecue myth check that separates bone flavor from bone-in cooking's thermal effects.
This PlayNext episode works through one of barbecue's more durable beliefs: whether bones actually add flavor to meat. Greg Rempe's conversation with Meathead keeps the distinction tight, separating flavor from the way a bone changes heat movement during cooking.
A live-fire debate where pig wings and coal placement carry as much weight as the punch lines.
The Barbecue Central Show uses a conversation with Sam the Cooking Guy to probe what barbecue viewers actually want from a cooking video. Sam's brisk live-fire style is set against Malcolm Reed's more methodical attention to chimney setup, coal placement, cooking systems, and…
A loose barbecue episode turns guest plans, microphone trouble, and one deeply awkward hypothetical into its real story.
This live barbecue episode is most interesting when the planned Sam the Cooking Guy segment gives way to everything around it. Greg Rempe keeps the broadcast moving through a microphone issue that limits Malcolm Reed's appearance, brings Len and Jeff from Baseball and Barbecue…
Bourbon talk, barrel stories, messy good pours.
Bourbon reviews with memory, candor, and community.
Everyday life, thought through together.
This episode compiles highlights from The BBQ Central Show into a 10-minute format.
The BBQ Central Show features Sam the Cooking Guy discussing his recreation of Rory McIlroy's Masters dinner menu in a 40-minute video.
Greg Rempe opens by dissecting a viral AI-generated video of a man grilling in a pickup truck on a highway, citing smoke rising straight up and an unmoving jug as proof it is fake.
This episode compiles highlights from The BBQ Central Show, featuring an interview with Kent Rowland discussing chuck wagon cooking staples and ethics.
This episode of the Barbecue Central Show features humorous banter about barbecue, a debate over songs like 'The Edmund Fitzgerald' and 'Sundown', and announcements about show recordings.
This episode discusses barbecue techniques and safety, including using wood and lighter fluid, while originating from Cleveland, Ohio.
This episode compiles highlights from The BBQ Central Show, featuring an interview with Billy Carroll from Do-Rag Barbecue and sponsored by Green Mountain Grills.
This episode of the Barbecue Central Show features upcoming interviews with Sam the Cooking Guy and an unannounced special guest, while addressing technical issues from the previous hour.
This episode features Malcom Reed discussing how to buy a grill, with the Baseball and BBQ Guys joining for Opening Day, covering barbecue and grilling topics.
This episode compiles highlights from The BBQ Central Show, featuring an interview with pitmaster Sterling Ball discussing barbecue competitions, rubs, and grills.
Greg Rempe opens the second hour.
Greg Rempe opens from Cleveland in full live-radio mode.
Traeger gets the full live-fire treatment.
This episode of the Barbecue Central Show discusses barbecue and grilling topics, including a potential ham segment and roundtable.
On the BBQ Central Show, host Greg Rempe brings back Meathead (Meathead Goldwyn of AmazingRibs.com) to re-litigate whether bone adds flavor to grilled meat.
Hosts Greg Rempe and John run the Barbecue Central Show's second hour, opening with a YouTube poll on sleeping in a dumpster versus a porta-potty (71% picked the dumpster) and a rundown of the M5 tactical flashlight, which Greg says puts out 2030 lumens.
This episode is the second hour of a 2025 year-in-review special on the Barbecue Central Show, focusing on highlights from June and the world of live-fire cooking.
This episode of the Barbecue Central Show, hosted by Greg Rempe, introduces a live barbecue and grilling discussion originating from Cleveland, Ohio.