Tag Archives: Pitmaster

Show 679, May 16, 2026: 4th Annual Long Beach BBQ Fest with El Guero y La Flaca

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Justin Escobedo of El Guero y la flaca

El Guero y la flaca is one of the promfinent BBQ creators participating in the 4th Annual Long Beach BBQ Fest. We’ll meet pitmaster Justin Escobedio.

“Pitmaster Justin Escobedio and his wife are El Guero y La Flaca Craft Barbecue and Desserts. They started their barbecue venture in March of 2023 and it’s been amazing. El Guero has done numerous Markets, Catering Events and Breweries all over Southern California in little over a year since they started this ambitious venture. They have had the pleasure of joining some of Southern Californias top Michelin Restaurants in competition and been featured on Fox 11’s Good Day LA, and KTLA 5 News.”

“What makes El Guero different? They have meticulously created a menu that includes their handcrafted rubs and sauces with flavors that are like no other. El Guero has managed to incorporate their Latin Roots that bring Mexican and Cuban spices into Texas Barbecue leaving guests wanting for more.”

Pitmaster Justin Escobedo joins us.

Show 561, January 20, 2024: Long Beach Black Restaurant Week with Organizer Chef Qiana Mafnas of Axiom Kitchen

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Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

“Long Beach residents and visitors alike are in for a treat as over two dozen Black-owned local restaurants and food businesses will offer special menu items and special pricing when the 3rd annual Long Beach Black Restaurant Week returns January 21-28, 2024.”

“Organized by Axiom Kitchen and fiscally sponsored by 501(c)3 non-profit NoahS’s Arc, owner Qiana Mafnas felt that in addition to encouraging local “foodies” to enjoy what the expanding Long Beach Black culinary community has to offer, events like these support the local economy and put “butts in seats” of our valued restaurants and food retailers and home-based businesses.”

Executive Chef Qiana Mafnas of Axiom Kitchen joins us with all the tasty details of the upcoming Long Beach Black Restaurant Week.

“There are no tickets or passes to purchase. Food lovers are invited to dine-in, take-out or have featured items delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on the website.”

“Owners Ian and Qiana Mafnas of Axiom Kitchen are a husband and wife pitmaster / executive chef team, that have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They share their experience as well as their love for smoking meats and cooking with their community.”

Show 541, September 2, 2023: Restaurateur Qiana Mafnas, Axiom Kitchen Smoked Meats & BBQ, Long Beach Part One

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Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

“Black Restaurant Week is presenting its sixth annual campaign in the Los Angeles Region. It’s on until September 3rd.

Discover black-owned restaurants, food trucks, sweets, and more across Los Angeles and additional surrounding metro areas.”

“Founded in 2016 by Warren Luckett, Falayn Ferrell, and Derek Robinson, Black Restaurant Week® is dedicated to celebrating the flavors of African-American, African, and Caribbean cuisine nationwide. Through a series of events and promotional campaigns, Black Restaurant Week’s culinary initiatives nationwide help introduce culinary businesses and culinary professionals to the community.”

“Black Restaurant Week celebrates the flavors of African American, African and Caribbean cuisine with a series of regional cultural events and aims to support Black-owned culinary businesses with substantial programming outside of their multi-city tour across the United States.”

One of the participating restaurants in Los Angeles Black Restaurant Week is Long Beach’s Axiom Kitchen Smoked Meats & BBQ. Ian and Qiana Mafnas of Axiom Kitchen Smoked Meats & BBQ are a husband and wife pitmaster / executive chef team, that have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They have finally decided to share their experience as well as the love for smoking meats and cooking with their community and the “Axiom Fam”.

“Axiom Kitchen is managed and run by the Mafnas family, including their son and daughter-in-law, Chef Tai and Chef Dominique, and front-of-house managers Elleana and Robbie. Add their amazing expediters Kevell, Christopher, Callista, Ian Jr., and Amara and you have magic!”

Follow their Instagram feed to know where Axiom Kitchen will be popping up next.

Qiana Mafnas is our guest with a brisket plate in hand.

Show 541, September 2, 2023: Restaurateur Qiana Mafnas, Axiom Kitchen Smoked Meats & BBQ, Long Beach Part Two

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Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

“Black Restaurant Week is presenting its sixth annual campaign in the Los Angeles Region. It’s on until September 3rd.

Discover black-owned restaurants, food trucks, sweets, and more across Los Angeles and additional surrounding metro areas.”

“Founded in 2016 by Warren Luckett, Falayn Ferrell, and Derek Robinson, Black Restaurant Week® is dedicated to celebrating the flavors of African-American, African, and Caribbean cuisine nationwide. Through a series of events and promotional campaigns, Black Restaurant Week’s culinary initiatives nationwide help introduce culinary businesses and culinary professionals to the community.”

“Black Restaurant Week celebrates the flavors of African American, African and Caribbean cuisine with a series of regional cultural events and aims to support Black-owned culinary businesses with substantial programming outside of their multi-city tour across the United States.”

One of the participating restaurants in Los Angeles Black Restaurant Week is Long Beach’s Axiom Kitchen Smoked Meats & BBQ. Ian and Qiana Mafnas of Axiom Kitchen Smoked Meats & BBQ are a husband and wife pitmaster / executive chef team, that have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They have finally decided to share their experience as well as the love for smoking meats and cooking with their community and the “Axiom Fam”.

“Axiom Kitchen is managed and run by the Mafnas family, including their son and daughter-in-law, Chef Tai and Chef Dominique, and front-of-house managers Elleana and Robbie. Add their amazing expediters Kevell, Christopher, Callista, Ian Jr., and Amara and you have magic!”

Follow their Instagram feed to know where Axiom Kitchen will be popping up next.

Qiana Mafnas continues with an overstuffed, pulled pork sandwich plate in hand.

Show 504, December 17, 2022: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part One

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Chad Phoung of Battamboung BBQ

Meet Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…

This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His wide acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November.

Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings.

On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches.

Far from the ordinary sides include Cambodian Coconut Corn, Garlic Noodles, Cambodian Slaw and Battambong BBQ Sauce.

Chef Chad doesn’t forget his Vegan guests. His special creations are Smoked Oyster Mushrooms, Smoked Coconut Cauliflower, Jackfruit Sliders and Smoked Vegan Rice.

Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach, CA, United States, California

Battambong BBQ will be one of the featured establishments in the upcoming, inaugural Long Beach Cambodian Restaurant Week running from Sunday, March 19th to Sunday, March 26th.

Show 504, December 17, 2022: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part Two

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Chad Phoung of Battamboung BBQ

We continue with Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…

This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His wide acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November.

Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings.

On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches.

Far from the ordinary sides include Cambodian Coconut Corn, Garlic Noodles, Cambodian Slaw and Battambong BBQ Sauce.

Chef Chad doesn’t forget his Vegan guests. His special creations are Smoked Oyster Mushrooms, Smoked Coconut Cauliflower, Jackfruit Sliders and Smoked Vegan Rice.

Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach, CA, United States, California

Battambong BBQ will be one of the featured establishments in the upcoming, inaugural Long Beach Cambodian Restaurant Week running from Sunday, March 19th to Sunday, March 26th.

Show 494, October 8, 2022: Pitmaster Ray Lampe, “DR. BBQ”, St. Petersburg, Florida Part One

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Ray Lampe of Dr. BBQ

“Ray Lampe (aka Dr. BBQ) grew up in Chicago and after high school spent 25 years in the family trucking business. In 2000 the trucking business had run its course, and it was time for Ray to try something new. He had been participating in BBQ cookoffs as a hobby since 1982, so he decided to take a leap and turn his hobby into a career. In 2000 Ray moved to Florida and began his career as an outdoor cooking expert.”

“In 2018 Ray opened “Dr. BBQ” restaurant, a modern American Smokehouse, in St. Petersburg, Florida with Roger and Suzanne Perry (the proprietors of Datz Restaurant Group.)” The sliced, smoked Brisket is ethereal and the Epic Peanut Butter Pie is a wonder of pure decadence. All the BBQ sauces are house-made.

Since 2000, Ray has been busy in the culinary world. He’s been a judge on Food Network’s “Firemasters,” “Tailgate Warriors with Guy Fieri,” and “Chopped” as well as a judge on “Smoked,” NBC’s “Food Fighters,” and on Travel Channel’s “American Grilled.” Ray is spokesperson for the National Turkey Federation and Dizzy Pig Seasoning Co. and has previously been spokesperson for the Big Green Egg Grill, Cabo Wabo Tequila, Kansas City Steak Co. and The National Pork Board.

Ray has written nine best-selling cookbooks including Slow Fire: The Beginner’s Guide to Barbecue and is currently scoping out his tenth. He has competed in over 300 BBQ competitions and has won over 300 awards. In 2014 Ray was inducted into the prestigious BBQ Hall of Fame.

Pitmaster Ray takes a break from the smoker to join us with tongs in hand.

Show 494, October 8, 2022: Pitmaster Ray Lampe, “DR. BBQ”, St. Petersburg, Florida Part Two

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Ray Lampe of Dr. BBQ

“Ray Lampe (aka Dr. BBQ) grew up in Chicago and after high school spent 25 years in the family trucking business. In 2000 the trucking business had run its course, and it was time for Ray to try something new. He had been participating in BBQ cookoffs as a hobby since 1982, so he decided to take a leap and turn his hobby into a career. In 2000 Ray moved to Florida and began his career as an outdoor cooking expert.”

“In 2018 Ray opened “Dr. BBQ” restaurant, a modern American Smokehouse, in St. Petersburg, Florida with Roger and Suzanne Perry (the proprietors of Datz Restaurant Group.)” The sliced, smoked Brisket is ethereal and the Epic Peanut Butter Pie is a wonder of pure decadence. All the BBQ sauces are house-made. The 2nd level houses the Burnt Ends Tiki Bar which is an attraction seen in few distinguished BBQ spots.

Since 2000, Ray has been busy in the culinary world. He’s been a judge on Food Network’s “Firemasters,” “Tailgate Warriors with Guy Fieri,” and “Chopped” as well as a judge on “Smoked,” NBC’s “Food Fighters,” and on Travel Channel’s “American Grilled.” Ray is spokesperson for the National Turkey Federation and Dizzy Pig Seasoning Co. and has previously been spokesperson for the Big Green Egg Grill, Cabo Wabo Tequila, Kansas City Steak Co. and The National Pork Board.

Ray has written nine best-selling cookbooks including Slow Fire: The Beginner’s Guide to Barbecue and is currently scoping out his tenth. He has competed in over 300 BBQ competitions and has won over 300 awards. In 2014 Ray was inducted into the prestigious BBQ Hall of Fame.

Pitmaster Ray takes a 2nd break from the smoker to continue with us with tongs in hand.

Show 399, November 14, 2020: Drew Brahs of Harper Barbecue in Costa Mesa

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Drew Brahs of Harper BarbecueDrew Brahs of Harper Barbecue (Costa Mesa based) is well-known in the West as the go-to builder (via word-if-mouth and Instagram) of hand-crafted, custom smokers for skilled pitmasters and backyard barbecue fans alike. He crafts everything from small backyard pits to large versions on trailers. Drew is responsible for creating the twin, 1,000 gallon smokers offset smokers used at Danny Castillo’s Heritage Barbecue in San Juan Capistrano.

Drew is a fan of the Central Texas style of barbecue. In the early stages of development and construction is his long-in-the works restaurant, Harper Barbecue, in Costa Mesa which will be a Family affair. While the restaurant is being built Drew will shift the smoker enterprise to selling stock items. Website coming soon…

We’ll meet barbecue entrepreneur Drew Brahs.

Show 225, May 27, 2017: Matt Moore, “The Quintessential Southern Cook” and author of The South’s Best Butts – Pitmaster Secrets

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Matt MooreIt’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue. He is also the author of the well-received, A Southern Gentleman’s Kitchen.

Using the almighty pork butt – long considered to be one of the South’s most revered cuts – as his cornerstone, Matt leaves no pits, ovens, grills, or smokers unturned, as he interviews the famous and not-so-famous pitmasters of America’s Southern barbecue region for the techniques and recipes that have made their barbecue some of the most sought after from Texas to Tennessee.

The Smokehouse Stories and Recipes section alone from 12 pitmasters throughout the South is worth buying the book for. For instance, The husband and wife team (Cody & Jiyeon) at Atlanta’s incredibly popular Heirloom Market BBQ (housed in just 720 square feet) creates traffic jams on the surrounding streets for their Korean accented ‘cue !

While pork butt is the star here (according to Matt, “True Southern BBQ has one and only one common denominator : pig.”) , the book includes almost every rub, sauce, and grilling technique for the sought after cut. The South’s Best Butt’s also features everything from Smoked Turkey Sandwiches to Pork Belly Tonkatsu Ramen to Fried Banana Pudding and all of the starters, sides, and desserts in between within its 150 plus recipes.

The son of a cattleman and a grandson of a butcher, Matt Moore is the quintessential Southern cook.

Matt joins us.