Tips and tricks for making great BBQ.
Not every meal on the smoker needs to be lunch and dinner. Today we talking about Breakfast on the Smoker, specifically the breakfast fatty. Chris has not yet done a Breakfast Fatty and is considering making personal servings.
Read More
Well the results are in for the Big Brisket Cookoff. To recap we cooked an American Wagyu Brisket, one from our butcher and one from Costco as our Walmart did not have a brisket. The prices were $240, $150, and $75. Our goal was only if we treated each brisket exactly the same could average…
Read More
Chris is using rain as an excuse for not making it to the butcher on Memorial day weekend. Forget memorial day let’s talk the Brisket Cookfoff. Our plan for next weekend is three briskets Snake River Farms (the gold standard), Butcher (medium quality), Walmart (Lower end but still great quality).
Read More
Rod has to jump on a flight to France so he called an audible for Chris to handle his Memorial day cook. This highlights your need for a BBQ friend you know and trust. Chris is going down the path of a reverse sear on a Tomahawk steak and he decided to share the methods…
Read More
Your friend his hosting his annual BBQ. The party will have 100 guests and the Pitmasters are asked to prepare the meats. What do they want the Pitmasters to make? Well 24 Baby back ribs, 2 pork shoulders, 3 x 15 lb briskets and 70 chicken quarters. Our friend and Backyard Pitmaster Chris Ashley is…
Read More
Chis has been a long time fan and user of the Flameboss but as with many of us learned about BBQ Guru from the legendary series BBQ Pitmasters. Well after deciding to make a change, for the sake of change, he switched to BBQ Guru to see the difference. On this episode he is going…
Read More
Season 2 Episode 4 of BBQandTech is ready for you to enjoy. This week’s episode has the hosts Rod Simmons and Chris Ashley discussing their favorite BBQ tech gadgets. Smoking BBQ is always fun and challenging and for tech lovers there are many devices that can be used to make the process more precise and…
Read More
Maybe pulled pork for a BBQ person is a right of passage. It is the most forgiving cut of meat. We talk about cooking techniques and should you use a butt or shoulder.
Read More
We brought in a guest to talk about his experience and why he chose a reverse flow smoker. One of the first challenges we face when deciding we want to BBQ is what smoker to buy and Tony shares his point of view on why chose reverse flow.
Read More
It was not possible to walk away from our Superbowl party with out being in a meat coma. If you don’t recall we smoked brisket, pork shoulder, and beef ribs. This resulted in 5 different types of sliders. As any good backyard pitmaster we had to make some burnt ends. Did I mention we cooked…
Read More
Recent Comments