It's the week of the 4th of July, and BBQ season is in full swing! What are you grilling this week? Do you BBQ? Do you have a smoker? Host Mike Pecci dives deep into his love of BBQ today and gives a step-by-step process on how to make his infamous Smoked Babyback Ribs with Blueberry Sauce! Grab a pen and paper, make that shopping list, and prepare to create a rack of ribs that will make even the biggest foodie bow down at your feet. Get ready to become the BBQ hero of your neighborhood on this delicious episode of In Love with the Process!

Our guest, "Gator" Guilbeau, feeds the hardworking men and women on the Yellowstone series, infusing his culinary expertise from Louisiana into every dish. He shares the secrets of keeping movie stars like Kevin Costner content, forging friendships with TV's biggest showrunners, and his unexpected journey from the smoker to becoming the Dutton family chef.
Gator spills the beans about the nerve-wracking moment of placing a cooked octopus in front of Kevin Costner and how he was invited to write the Official Yellowstone cookbook, which has skyrocketed to become a New York Times bestseller!

On today's episode we are joined in the studio by Overall BBQ pit master Bobby Gale, and the two go deep into the world of brisket, homemade pastrami and smoked ramen! Bobby also talks about being a member of one of the oldest motorcycle clubs in America, and tells stories about growing up in a family of moonshiners! WARNING: We highly suggest you eat something while listening to this show, there is a good chance that the descriptive nature of this episode may cause you to chew your arm off!

WARNING. If explicit descriptors offend you, if you get trigger by a sentence that uses the "F Bomb" more than 5 times, then well, you might not want to f@$king listen to this episode! GARY Marandola (@garythebbqchef) joined host Mike Pecci on today's BBQ episode of In Love with the Process Podcast! Gary is described as a "Wild angry home cook that drinks whiskey and has an attitude/language problem". Pecci asks him f@$king questions about BBQ, creating content as an influencer, and what it was like to be a contestant on the Gordan Ramsey cooking show NEXT LEVEL CHEF. Get ready for some f@$King real talk dude, on the new episode of ILWP!

Pulled from deep in our episode vaults comes one of our best foo & BBQ podcast episodes ever! Brad Prose (@chilesandsmoke on Instagram) joins host Mike Pecci on today's episode of In Love with the Process Podcast and discusses his love of food, photography and the history behind recipes. It's all about digging into the roots of our favorite sauces, our favorite ways to cook meats and then pushing the limits of how we cook those recipes today!

Are you hungry? After this episode you will be!
In Love with the Process podcast host Mike Pecci chats with BBQ Specialist Misty Banchero (aka @seatlesbtucherswife) about all things BBQ! Get ready for mouth watering recipes, insight into what it takes to cooking and photograph food for social media, and meats, meats and more meats!

Do you know what it is that we love about Tacos? Absolutely Everything!
Joining host Mike Pecci on today's episode is Juan Garcia from one of the best taco joints in Los Angeles, THE GOAT MAFIA! These guys are known for their epic "Goat Birria Taco" that was featured in Bon Appetit Magazine and listed as one of the Top 10 Tacos in the Country! Garcia & Pecci discuss the power of food, creating art for an audience, getting used to working long unpaid hours, and how Juan struggled to preserve his dying father's recipe that dates back 100+ years. If you love slow roasted meats, if you eat most of your meals on a fresh tortilla, or if you are looking to have a food adventure...grab a beer and a plate....and join us on the new food episode...of the IN LOVE WITH THE PROCESS podcast!

At this point as a long time listener of the show, we assume that you understand Mike Pecci's obsession with food and to be more specific -- grilled meats. There isn't a style of BBQ or a charcuterie board of cured meat that Mike hasn't tried. So when we heard about this new popup in Los Angeles that was serving "Porkstrami" sandwiches, we yea...you guessed it...he lost his shit. Joining us on the show today is the chef and owner of THE BAD JEW, pit master Rebecca King! She joining us in the studio today, shared a spread of tasty snacks and goes deep into her obsession with curing and smoking meats.

A lot of you are still in the early stages of your career. It may feel like you're falling behind or aren't moving fast enough. You're looking at YouTube for inspiration or some technical advice and seeing channels with hundreds of episodes and millions of views. You see those numbers and think "Wow. There's no way I can get there." A couple years ago, cinematographer Justin Cary teamed up with Chef Tom Jackson to shoot a barbecue video when they had nothing else to shoot. They threw it up on YouTube and 4 years later, All Things Barbecue is one of the most popular channels for BBQ enthusiasts (and a personal favorite of our Host Mike Pecci). Justin took advantage of what he had: an incredible chef and his skills with a camera, and turned it into amazing content where they only have to answer to themselves. And he has some incredible stories from along the way.

The best BBQ you'll find is in... New York? Host Mike Pecci is joined by Guest Sean Ludwig of NYC BBQ and The Smoke Sheet to discuss where you can find the best BBQ in New York as well as the rest of the US in this episode of ILWP. From ribs to brisket to wings, they really get into it this week.

You're in the middle of cooking something in your kitchen, and you have to grab the spatula. Where is it? Did you have to think about it or did you already start moving toward where you know it will be? Our guest this week, Chef Frank Prisinzano, has been helping thousands of people on Instagram by teaching them simple recipes that will knock the socks off your dinner guests. What he and Host Mike Pecci really get into, however, is the importance of establishing that flow through repetition and practice. Whether it's a kitchen or a film set, maintaining flow helps you to stop focusing on your tools so you can dive into the art of what you're doing.

What the hell does a pellet grill have to do with directing? It's no secret that Host Mike Pecci loves barbecue almost as much as he loves films, so you know he was excited to talk to Chef Tom Jackson of All Things Barbecue. This show is basically that: all about barbecue, but don't think that there aren't any lessons to pull from such a conversation. Barbecue teaches us to slow down, and enjoy the process of cooking, and this episode hits on a lot of points that are important for every artist to learn about the process of their craft. Pay attention & you might catch some words of wisdom... or you might just learn how to cook something delicious.

It’s finally here. Host Mike Pecci has been openly obsessed with food since... well... forever, and he finally got to sit down with a true master of the craft to nerd out about the effort, skill, experience, dedication, and true passion that it takes to run your own restaurant. Brian Dunsmoor, Owner/Chef at LA-based Hatchet Hall woodfire cookery, shares his extensive knowledge and amazing story with Mike in this long-awaited episode on creativity, passion for the craft, and (most of all) food.