This show has never been about brisket times or trophy counts.

It’s about the people behind the fire.

Chef Blackwell Smith, founder of Lucky Cajun, didn’t just create a seasoning—he created purpose in a package.

Built on real ingredients, fresh-ground spices, and deep-rooted heritage, Lucky Cajun represents more than flavor. It represents respect—for the food, for the culture, and for the people at the table.

In this episode, we go beyond the brand.

We talk about identity, growth, and the journey of discovering who you are through food. Before the labels, before the markets—this is the story of a man chasing flavor and finding meaning along the way.

This one is deeper.

This one is personal.

This is BBQ Therapy.

This episode is a little different.

During Memphis in May World Championship Barbecue Cooking Contest, I had the opportunity to step in as a guest host for Blowin’ Smoke on a Doublewide, interviewing some of the biggest names—and some soon-to-be household names—in competition BBQ.

Over two days in Memphis, we talked with pitmasters, champions, rising teams, industry leaders, and passionate BBQ people from across the country. These conversations go beyond trophies and turn-in boxes, diving into the stories, challenges, lessons, and personalities that make the BBQ community special.

In this compilation episode, you'll hear highlights from those interviews all in one place.

A huge thank you to the teams, pitmasters, and organizers who took the time to sit down and share their stories.

If you enjoy these conversations, be sure to subscribe, leave a review, and share the episode with a fellow BBQ fan.

BBQ Therapy — where we talk about more than barbecue. We talk about the people behind the fire.

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Clean grill, clean BBQ—it’s that simple, but it’s often overlooked.

In this minicast, we break down why a clean pit isn’t just about appearance—it’s about flavor, consistency, and respect for the craft. Old grease, leftover ash, and buildup don’t just sit there… they affect your cook.

We get into the discipline behind maintaining your equipment, how small habits separate average from great, and why taking care of your pit is really about taking pride in your process.

Because if your grill isn’t right, your BBQ won’t be either.