#81 David Eaheart: Are You Really Good at BBQ? The Data Says Otherwise

Most Americans think they're pretty good at barbecue. But what if the data says otherwise?

On this episode of the BBQ Therapy Podcast, I sit down with David Eaheart, Senior Director of Communications & Brand Marketing at Seaboard Foods and one of the driving forces behind the Prairie Fresh® State of BBQ Report.

David's journey into the food world is anything but ordinary.

He studied agricultural journalism and agribusiness, earned a culinary arts degree, became an award-winning pie competitor, won Best of Show at the American Pie Council National Pie Championships, created The Chestnut Pig, and built a career around helping people better understand food.

We start with David's personal journey and the experiences that shaped his approach to food, storytelling, communications, and leadership.

Then we get into the really interesting stuff.

The 2026 Prairie Fresh State of BBQ Report surveyed more than 1,500 American grillers and uncovered a fascinating disconnect between how confident people feel about their barbecue skills and what they actually know about cooking.

Americans are confident.

But confidence doesn't always equal competence.

We break down the BBQ Confidence Gap and explore why so many backyard cooks believe they're better at barbecue than their actual knowledge suggests.

Can you properly light charcoal?

Do you know your pork cuts?

Do you know the correct temperature for cooking pork?

And how much of what you think you know about barbecue is actually based on fact versus something you simply heard along the way?

David and I also discuss some of the biggest misconceptions Americans have about pork, why people continue to avoid cooking it, and what the barbecue industry can do to make cooking pork easier and less intimidating.

But this conversation isn't just about statistics.

David explains why storytelling matters in the food industry, how his experience with award-winning pies influenced his career, and what he has learned from working behind the scenes at Seaboard Foods and Prairie Fresh.

We also talk about BBQ personality types, the future of backyard barbecue, and what everyday cooks can do to become better pitmasters.

Whether you're a competition pitmaster, backyard griller, weekend smoker, or someone who simply loves barbecue, this conversation will challenge some of the things you think you know about BBQ.

Because there's a big difference between thinking you're good at barbecue and actually understanding barbecue.

And the data is fascinating.

🔥 This is BBQ Therapy.

Everything BBQ. The smoke. The stories. The people. And the lessons behind the pit.

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