Do you smell smoke? It’s our annual live episode celebrating all things grilled, smoked, and barbecued. The pitmaster behind Hindsight Barbecue in Waterbury and West Hartford is our guest for the hour. Plus, local pitmaster Darryl Thomas of Thomas' Smokey Pit Stop in Manchester shares the inspirations behind his recipes and answers your barbecue questions too.

Where is your favorite barbecue joint in the state? Are you a fan of Kansas City, Carolina, Memphis or Texas-style barbecue? We’re gonna make a case for a thing called Connecticut-style barbecue because the pitmasters in our state are on fire.

We want to know where you’re getting your pulled pork, ribs, brisket, smoked sausages, and burnt ends. If it’s covered in sauce or piled high on a tray with slaw and a side of cornbread, we want to hear about it.

GUESTS: 
Jeff Schmidt: Co-owner of Hindsight Barbecue in Waterbury and West Hartford, Conn. (@hindsightbbq)
Darryl Thomas: Owner/pitmaster of Thomas' Smokey Pit Stop, Manchester, Conn. (@thomassmokeypitstop)

Cookbooks that'll up your BBQ game: 
Rodney Scott's World of BBQ by Rodney Scott
Franklin Smoke: Wood. Fire. Food. by Aaron Franklin
Thank You for Smoking by Paula Disbrowe
Ed Mitchell's Barbecue by Ed and Ryan Mitchell with Zella Palmer

Further reading on the history of barbecue:
Black Smoke: African Americans and the United States of Barbecue by Adrian Miller
From Barbycu to Barbecue: The Untold History of an American Tradition by Joseph R. Haynes

Listener shout outs: 
Dog Watch, Mystic, Conn.
Ricky D's Rib Shack, New Haven (Want to see 70 sisters enjoying Ricky's BBQ? Go to Ricky D's Instagram page)
Taino Smokehouse, Middletown and Meriden, Conn.
Sub Edge Farm, Farmington and Avon, Conn. (Not a BBQ shout out, but a local pasture-raised beef, pork, and poultry shout out)

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Gene Amatruda was our technical producer. Our interns are Stacey Addo and Carol Chen.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Do you smell smoke? It’s our annual live episode celebrating all things grilled, smoked, and barbecued. The pitmaster behind <a href="https://www.hindsightbbq.com/">Hindsight Barbecue</a> in Waterbury and West Hartford is our guest for the hour. Plus, local pitmaster Darryl Thomas of <a href="https://thomassmokeypitstop.com/">Thomas' Smokey Pit Stop</a> in Manchester shares the inspirations behind his recipes and answers your barbecue questions too.
Where is your favorite barbecue joint in the state? Are you a fan of Kansas City, Carolina, Memphis or Texas-style barbecue? We’re gonna make a case for a thing called Connecticut-style barbecue because the pitmasters in our state are on fire.
We want to know where you’re getting your pulled pork, ribs, brisket, smoked sausages, and burnt ends. If it’s covered in sauce or piled high on a tray with slaw and a side of cornbread, we want to hear about it.
GUESTS: 
<ul>
<li>Jeff Schmidt: Co-owner of <a href="https://www.hindsightbbq.com/">Hindsight Barbecue</a> in Waterbury and West Hartford, Conn. (<a href="https://www.instagram.com/hindsightbbq/">@hindsightbbq</a>)</li>
<li>Darryl Thomas: Owner/pitmaster of <a href="https://thomassmokeypitstop.com/">Thomas' Smokey Pit Stop</a>, Manchester, Conn. (<a href="https://www.instagram.com/thomassmokeypitstop/">@thomassmokeypitstop</a>)</li>
</ul>
Cookbooks that'll up your BBQ game: <a href="https://bookshop.org/p/books/rodney-scott-s-world-of-bbq-every-day-is-a-good-day-a-cookbook-lolis-eric-elie/15027313">Rodney Scott's World of BBQ</a> by Rodney Scott <a href="https://bookshop.org/p/books/franklin-smoke-wood-fire-food-a-cookbook-jordan-mackay/18727286">Franklin Smoke: Wood. Fire. Food.</a> by Aaron Franklin <a href="https://bookshop.org/p/books/thank-you-for-smoking-fun-and-fearless-recipes-cooked-with-a-whiff-of-wood-fire-on-your-grill-or-smoker-a-cookbook-paula-disbrowe/7279076">Thank You for Smoking</a> by Paula Disbrowe <a href="https://bookshop.org/p/books/ed-mitchell-s-bbq-ryan-mitchell/18829900">Ed Mitchell's Barbecue</a> by Ed and Ryan Mitchell with Zella Palmer Further reading on the history of barbecue: <a href="https://bookshop.org/p/books/black-smoke-african-americans-and-the-united-states-of-barbecue-adrian-miller/17600416">Black Smoke: African Americans and the United States of Barbecue</a> by Adrian Miller <a href="https://bookshop.org/p/books/from-barbycu-to-barbecue-the-untold-history-of-an-american-tradition-joseph-r-haynes/19071251">From Barbycu to Barbecue: The Untold History of an American Tradition</a> by Joseph R. Haynes
Listener shout outs: <a href="https://www.dogwatchcafe.com/mystic">Dog Watch</a>, Mystic, Conn. <a href="https://rickydsribshack.com/">Ricky D's Rib Shack</a>, New Haven (Want to see 70 sisters enjoying Ricky's BBQ? Go to <a href="https://www.instagram.com/ricky_ds_rib_shack/">Ricky D's Instagram page</a>) <a href="https://www.tainosmokehouse.com/">Taino Smokehouse</a>, Middletown and Meriden, Conn. <a href="https://www.subedgefarm.com/">Sub Edge Farm</a>, Farmington and Avon, Conn. (Not a BBQ shout out, but a local pasture-raised beef, pork, and poultry shout out)
This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Gene Amatruda was our technical producer. Our interns are Stacey Addo and Carol Chen.
Join the conversation on <a href="https://www.facebook.com/ctpublic/">Facebook</a>, <a href="https://twitter.com/wnpr">Twitter</a>, <a href="https://www.instagram.com/ctpublic/">Instagram</a>, and email: <a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>.
Seasoned is available as a podcast on <a href="https://podcasts.apple.com/us/podcast/seasoned/id1526131365">Apple Podcasts</a>, <a href="https://open.spotify.com/show/2vvu0dV0ugvCcnyyIAJxiU">Spotify</a>, <a href="https://podcasts.google.com/feed/aHR0cHM6Ly9vbW55LmZtL3Nob3dzL3NlYXNvbmVkL3BsYXlsaXN0cy9wb2RjYXN0LnJzcw">Google Podcasts</a>, <a href="https://music.amazon.com/podcasts/61d210af-f00b-4b18-bdd3-a5a247cf9c34/seasoned">Amazon Music</a>, <a href="https://tunein.com/podcasts/Food--Cooking-Podcasts/Seasoned-p1353966/">TuneIn</a>, <a href="https://www.listennotes.com/podcasts/seasoned-connecticut-public-radio-bBwFVsl1Q0p/">Listen Notes</a>, or wherever you get your podcasts. Subscribe and never miss an episode.

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

<a href="https://www.ctpublic.org/show/seasoned">Seasoned</a> is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host <a href="https://www.ctpublic.org/people/robyn-doyon-aitken">Robyn Doyon-Aitken</a> and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to <a href="https://www.ctpublic.org/food">CTPublic.org/food</a> to see our featured recipes and videos and <a href="https://www.ctpublic.org/newsletters">sign up</a> for our monthly newsletter, 'Full Plate'.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

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