Kurt talks with Erik Mengel, Pitmaster of Trash Panda BBQ out of Roland, IA about how he got started from a cookbook his mom gave him, where the name Trash Panda comes from, what Iowa BBQ means, Erik’s specialty bacon wrapped pizza rolls, his cooker set up, going into backyard before pro, the mindset of a competition BBQ, the resource that helped him the most, his go-to rubs and sauces, his take on the judge seating program, and some advice for BBQ newbies!
“It’s not dip your toe in, you just gotta go for it.”
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KEEP CALM AND SMOKE ON! 🔥
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