Richard Fergola from Fergalicious Barbecue shares his journey from a high school wrestling coach to a successful competitor in the world of barbecue. He emphasizes the importance of preparation and consistency, highlighting how meticulous planning and execution can lead to success in competitions like the American Royal. Throughout the conversation, Richard discusses his unique approach to trimming meats for competitions, focusing on uniformity and presentation to impress judges. He also describes his commitment to using quality ingredients, including aged pecan wood and high-quality meats, which contribute to his award-winning results. With insights into his upcoming barbecue classes and new partnerships, Richard's passion for barbecue shines through as he prepares for more competitions ahead.Links referenced in this episode:obr.orgpaintedhillsbeef.comgunterwilhelm.comfergaliciousbbq.comoregondungeness.orgheritagesteel.usmbbqa.orgbarbecuenews.comCompanies mentioned in this episode: Painted Hills Natural Beef Fergolicious Barbecue Sugarfire Snake River Farms Green Mountain Grills Old World Spices Proud Souls Barbecue This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

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