Tips and Tricks for making great BBQ at home.
In this week’s BBQandTECH episode, Chris delves into the switch to fat side down. Find out why he made the change and also here some of the benefits he is seeing. Additionally, the episode covers an update on the food truck operation. Please help support the show and order your next seasonings from Mason Dixon…
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In this podcast episode, we tackled the formidable task of smoking 18 racks of ribs, debunking the 3-2-1 rib method as pure myth. Our first decision centered around whether to apply a dry rub to some ribs and wrap others for a wet treatment. Chris ultimately opted for a split of 9 dry and 9…
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Either a Brisket disaster or the greatest recovery when all the Briskets are charred. Thanks to Mason Dixon BBQ we got our hands on the Old Country Cabinet-Style Gravity Feed Smoker. The smoker is a unit they leverage for training classes and they provided it to us as a free loaner to review the smoker….
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In today’s show, we’ve got a tasty recap of our smoked chicken and waffles adventure. Then, Chris opens up about a childhood experience that’s left him averse to surprises. Following that, Rod unveils his plans for a delicious fajita dinner. And finally, we dive into the heart of the episode. Feeding a family or hosting…
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Chris was shopping at Costco when he saw a delicious-looking pork belly. He decided to try making it with a new seasoning and technique, inspired by our recent conversations. He decided to treat half the pork belly like a brisket and the other half like traditional burnt ends. The end result was incredibly juicy and…
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Today, we’re joined by Gabriel, a spice connoisseur from Spice and Tea Exchange. Having grown up as a military child, Gabriel had the unique opportunity to explore spice markets worldwide, in countries including Japan, Korea, Germany, and Greece, among others. These global adventures during his childhood have profoundly influenced his extensive knowledge and deep passion…
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In this episode, Chris kicks things off with a comical tale of his attempt to rescue a stranded Tesla driver—a story where the hero isn’t exactly as heroic as you’d think. Then, Rod shares his experience making Italian meatballs for the second time, revealing the three key adjustments that finally led to the perfect texture….
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At the heart of every tantalizing chili lies its robust body – it’s what differentiates a hearty chili from a mere soup. In today’s episode, we’re diving into two distinct chili variations. First, we’ve got a treat for all you carnivores: a chili enriched with sumptuous smoked meat. And for our vegetarian friends who never…
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A social media video inspired us to smoke beef short ribs this week. We picked up the ribs from our local butcher and removed the bones. We trimmed the meat and cleaned one of the bones. Then, we seasoned the meat and wrapped it around the bone. Finally, we tightly wrapped the meat with butchers…
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Welcome back to our journey for the perfect burger! In this episode, we’re diving into a rich blend of brisket, short rib, and chuck. While Chris boasts an impressive home meat grinder, we’ve stepped it up a notch with the mighty Cabela’s 1 HP meat grinder. We both sense a clear distinction when comparing our…
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