{"podcast":{"title":"Quetorials","slug":"quetorials-7582863","podcast_index_feed_id":7582863,"rss_url":"https://media.rss.com/quetorials/feed.xml","website_url":"https://www.quetorials.com","image_url":"https://media.rss.com/quetorials/20251108_031130_e3921fc77b1962021f5870fa193b97e7.jpg","author":"JD","episode_count":75,"summary":"Howdy, I love cooking the primitive way, with just wood and a fire. I've been fascinated and inspired by it since I was a boy. After 35 years of meddling with fires trying to conjure up the next best cook, I stumbled upon a larger purpose. I realized my \"why\" was less about the end product and MORE about the spiritual pilgrimage of primitive style cooking. The enjoyment of prepping wood, getting a fire going, establishing a coal bed... I love being entangled by the many challenges within a cook and that process became the gift I didn't know I needed. The theater of primitive style cooking is simply magical, carrying with it a therapeutic value that can only be measured by my genuine joy of cooking.​ Along the way my inspiration led me to launch Primitive Pits (2015), Workhorse Pits (2019), El Bandido Grills (2022) and The Wood Fire Mercantile , all now on one campus in beautiful Cleveland, Georgia. ​The Quetorials Podcast is a hodgepodge of my inspiration, fascination, tips of wood fire cookery. I hope you enjoy!","last_synced_at":"2026-07-17T10:18:41.136077+00:00","page_url":"https://stenobird.com/podcast/quetorials-7582863"},"episode":{"title":"Competition vs Backyard Brisket","slug":"competition-vs-backyard-brisket","published_at":"2026-04-02T21:54:16+00:00","page_url":"https://stenobird.com/podcast/quetorials-7582863/competition-vs-backyard-brisket","show_page_url":"https://stenobird.com/podcast/quetorials-7582863","url":"https://rss.com/podcasts/quetorials/2684658","audio_url":"https://content.rss.com/episodes/354451/2684658/quetorials/2026_04_02_19_28_49_412880f6-3f9b-46b2-9326-23afe3d77076.mp3","summary":"In this episode, we break down how competition-style brisket compares to what you’re cooking at home, from flavor profiles to texture and technique. We also dive into the best ways to know when your brisket is done (not just guessing by time), plus we review a custom-built backyard smoker and what makes it stand out.","meta_description":"In this episode, we break down how competition-style brisket compares to what you’re cooking at home, from flavor profiles to texture and technique. We al…","key_points":[],"chapters":[],"topics":[],"duration_seconds":2289,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/quetorials-7582863/episodes/competition-vs-backyard-brisket/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/quetorials-7582863/competition-vs-backyard-brisket.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}