Barbecue isn’t just about what you put on the smoker—it’s about respecting the whole process from fire to fork. This week, we’re diving deep into the BBQ waste problem because too many folks are out here treating brisket trimmings like expired milk.
Here’s what’s on the pit this episode:
- Pitmasters Making Moves – Shoutout to Pitmaster Papi on his feature in The Herald and Rashad Jones for inspiring the next generation of culinary students.
- BBQ News Round-Up – From Weber’s grilling class at the National Hardware Show to Trader Joe’s stepping up their meat aisle game, we’ve got the latest BBQ buzz.
- The Boston Butt Mystery – Ever wonder why it’s called a Boston Butt? We’ve got the history and maybe a new dish idea—Boston Buttcheeks.
- BBQ Waste is a Crime – Calling out the trim-happy butchers who treat fat like the enemy and tossing leftovers like they’re yesterday’s news. It’s time to repurpose, remix, and respect every bite.
Practical Tips to Save Every Scrap:
- Brisket trimmings can be turned into homemade beef tallow to baste meats, fry eggs, and butter toast.
- No sausage grinder? No excuses—food processors and ziplock bags can get the job done.
- Burgers need love too—mix in some trimmings for extra flavor.
- Leftover ribs? BBQ ramen, grilled cheese, tacos—the possibilities are endless.
- Bones make a perfect stock for stews and sauces, so stop throwing away liquid gold.
The Challenge: We want to see how you repurpose BBQ scraps. Tag us @ThisWeekInBarbecue with your most creative leftover hacks. The best one gets a shout-out from the two chocolate towers of BBQ wisdom.
If you love BBQ, respect the process. If you throw away brisket fat… just know, we listen and we judge.
Hit play now, and let’s get into it
