Links to recent podcasts, interviews, newspapers, and other media appearances

Robert Moss Is Part of a BBQ Editor's Convention!

Get In The Smoke! I join Greg Rempe to discuss the fate of Memphis in May and the forthcoming Southern Living Top 50 BBQ List

CHS Menu: The Art of the Restaurant Review

In this episode, Parker and I dive into the mechanics of restaurant reviews and how the landscape has changed . We touch upon my recent reviews of Sorelle and El Molino Supermarket and discuss whether it's time to bring back star ratings.

Robert Moss Hosting His Own Podcast (and game)

Get In The Smoke! This month I try to stump Greg and see if he can tell whether BBQ clickbait was written by a human or by ChatGPT

Texas Barbecue Is the Best It Has Ever Been. Here’s Why.

In a new golden age, younger pitmasters are advancing the form using dynamic flavors from Black, Mexican and Asian cuisines, among others.

CHS Menu: The Story Behind Little Miss Ha

Parker Milner and I discuss the sushi scene in Charleston, including my recent review of 167 Sushi Bar. Then we're joined by Little Miss Ha owner Janice Hudgins to discuss her family's journey and her career in cooking and restaurant ownership.

Simple, Satisfying 3-Ingredient Barbecue Sauces

I talked to Steven Raichlen about BBQ sauce for his latest New York Times piece on sauce, which offers three simple recipes for Alabama white, South Carolina mustard and North Carolina vinegar sauces.

Hash: The delicious barbecue dish that’s a South Carolina secret

Hash is a barbecue tradition practiced almost exclusively in the Palmetto State. Patricia Gaines reveals the secrets of this South Carolina sensation..

Sweet Baby Ray Stops By & Robert Moss Cautions The Click Bait!

Get In The Smoke! I joined Greg Rempe in my usual 2nd Tuesday of the month slot in the first hour of the BBQ Central Show