I got a few minutes to interview with the @MadScientistBBQ himself, Jeremy Yoder, at an event he was hosting in Kansas City. He was in the middle of cooking 40 briskets, 113 racks of ribs, and almost 300 Texas hot links, in a head to head showdown of Texas BBQ vs Kansas City BBQ, and we chatted about his favorite items to cook, some of his experiences in the BBQ community, and how much he loves Lord Saunders Smokehouse BBQ…

Items I use (affiliate links, any purchases through these links help support the channel!)

Brisket Knife:
Boning/Carving Knife:
Knife Roll:
Traeger Pork/Poultry Rub:
Beef Concentrate:
Wagyu Beef Tallow:
Kosher Salt:
Prep Table:
16 Mesh Pepper:
Tel-Tru Thermometer 3″ Stem:
Tel-Tru Thermometer 4″ Stem:
Tel-Tru Thermometer Installation Kit:
Tactical Apron:

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