This is Episode Three of Season Six, my U.S. Road Trip Part II. In this episode I head down to the National Southern Food and Beverage Museum in New Orleans. There I chat with Dan Robert, the curator of Meat Science Programming. Dan was born into a family-owned meat processing and smokehouse business in Louisiana and after earning a degree in Food Science, had a 25 year career with the USFDA, travelling the US and the world inspecting thousands of meat packing plants. In this fascinating interview, I get a lesson in the history of meat in the US and we also get into different meat processing methods from around the world. Before we get into it, I'd like to let you know about our awesome merch shop. We've got our incredible Smoking Hot Confessions Tumbler as well as hats, t-shirts and stickers. There's also two amazing ebooks - 27 Lessons Learned from Competition BBQ and the delicious Bacon Manifesto. I'd also like to invite you to join us at the Smoking Hot Confessions Community on Facebook. If you're looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation. Finally, however you're listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love. So without further ado, grab yourself a cup of thick black coffee and a big ole lamb loin chop, and join me as I take a journey through the history of meat in the USA. Please show your support for the people that supported this episode including: Barbeques & More - The smoker shop with the lot! Clean Heat Charcoal - Burns Hot, and Burns long. Available nationally! JAGRD Woodfired - Smokers, Asado Grills, and custom builds!

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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