Doesn't matter if you spell it BBQ, Barbecue or Barbeque it all means the same thing to us. While Phil and Barbara provide a brief insight to their own BBQ experiences, Phil yaps about a really delicious corn on-the-cob side dish. Sounds super yum.To ramp up on the BBQ experience we go back to Kansas and talk with a genuinely great bloke, Mitch Benjamin from Meat Mitch. He tells us how he got started - beers, swimming pool and mates are all involved.  Now his endeavours see him travelling the world and creating his own unique blend of spices and sauces. Did you know there is a thing called the BBQ belt? Lots of interesting stuff and insights in this episode. We then wander down the NAT NOSH path with the National Food Holiday segment. Phil and Barbara both seemed interested in Sunday October 4!And just some advanced notice, we are going back to the USA for Episode 4, to Nevada as we talk about school lunches. There's a couple of contemporary additives to be revealed in this episode.Give us a bit of love and subscribe via Spotify, Apple and Stitcher. You can also join the conversation with emails to [email protected] Bye y'all

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