Chef Kevin Bludso Gives Fire BBQ Tips for Iowans to Use This Summer

"If you know anything about barbeque in America, you know who Kevin Bludso is." - Jon Taffer, Bar Rescue

My love for Bar Rescue is well-documented. I've had the pleasure of interviewing many alums from the show, including mixologist Phil Wills, Chef Ashish Alfred, and the host, Jon Taffer, himself. When tuning into Tastemade on last week, I caught multiple episodes of Barbecue: Smoke Out featuring renowned barbeque Chef Kevin Bludso. I knew who I'd reach out to next.

READ MORE: Jon Taffer Reveals Why Bar Rescue Hasn't Been Back to Iowa Since 2014 (EXCLUSIVE)

If You Want to Know Barbeque, Kevin Bludso is the Man:

Effortlessly charismatic with wisdom that's both simple yet nuanced, Kevin Bludso immediately left an impression on me when I first saw him on Bar Rescue many moons ago. He went into failing, sorry barbeque establishments, and set them straight with effective BBQ recipes that produced immediate results.

Watching him on Barbecue: Smoke Out marinate mouth-watering brisket with common ingredients such as mustard (as the base) and "Kevin's SPG" blend (salt, pepper, and garlic powder), I figured he could give my listeners some insights into how they can elevate the delicacies they want to fire up in their pits/smokers in the near future. I'm thrilled to say that's exactly what he did.

Kevin Bludso Owns and Operates Several Restaurants:

Chef Bludso presently operates four restaurants in California, with another on the way. A Compton native, he fell in love with barbequing on summer trips to his grandmother's juke joint, where she specialized in barbeque brisket. He cut his teeth at a young age, and showed enough promise that he was the only one his grandmother trusted to cook her brisket at her establishment

READ MORE: How Chef Ashish Alfred Reinvented Himself All the Way to Bar Rescue (EXCLUSIVE)

Chef Kevin Bludso Tells You What You Need to Know to Successfully Barbeque:

Geographically, where we are nestled, there are a real deficit of barbeque restaurants. That said, the democratization of equipment and knowledge for a vast array of subjects, including food, has made it easy for the do-it-yourselfer to acquire what is necessary to succeed.

Chef Bludso keeps everything simple, from his processes to his recipes. In our interview, he shares some of his insights and explains why "knowing your pit" is the most important ingredient of all.

READ MORE: Frankie Celenza is a TV Chef Who Cooks on a Tight Budget (EXCLUSIVE)

Take a listen to my interview with Chef Kevin Bludso below, and find out more about him and his acclaimed restaurants on his official website!