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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As we kick off Season 5 of the BBQ and Tech Podcast, Chris and Rod embark on a culinary journey with smoked meatballs, each taking a unique approach. Rod opted to begin with oven-cooking, aiming to set a moisture and texture standard that would hold up even when transitioned to the smoker. On the other…
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This week we welcome Marcus McNac from Crimson Creek Smokehouse. This is a mouthwatering journey through the world of barbeque. Marcus has spent a lifetime perfecting the art of barbeque, starting in Lawton, Oklahoma. His experience and passion for barbeque, from working alongside his dad at a juke joint to competing in prestigious BBQ competitions….
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We have a special guest who runs a pop-up food truck. Chris Patterson is the owner of Bangin BBQ, a North Carolina-style BBQ truck where he creates his delicious BBQ dishes. For Chris, BBQ is not just a passion, but a family business that he learned from his father at a young age. He uses…
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This week, we’re joined by Chanda Mau, a food enthusiast with a passion for BBQ and Cambodian cuisine. Join us as we delve into Chanda’s journey and explore her love for BBQ, which has taken her to some of the best restaurants across Texas and other cities in the US. Get ready to discover the…
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