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.
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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…
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It is that time of year in the US that we prepare for the Super bowl. We wanted to share with you our plans for the big day and what we plan to make.
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We cooked up 12 bones of 44Farms beef short ribs. Sadly the competition was cancelled due to an unexpected show storm. A winner could not be decided but if injecting your meat is grounds for disqualification then we have a winner. If you want some tips on Beef Ribs for your family stick around.
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We are both thankful for all the positive feedback on season 1. It is nice to have a community of fellow BBQ lovers from around the globe that want to listen to us talk BBQ, share photos with us, and support our hand made merchandise.
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We invited Shawn Barker, a Sommelier and Chef, shared how he got started with Sous Vide. If your are interested trying our Sous Vide then this is the episode for you.
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Our host Chris Ashley has lost close to 170 LBS and a heavy BBQ diet. Before your new years resolution he wanted to share how he lost his weight while enjoying BBQ.
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Prime rib is one of the great holiday treats. We talk about seasoning, trimming, slicing, and how to properly cook. your prime rib so you can have the perfect Christmas dinner. No A1 or Ketchup allowed!
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Today on BBQ and Tech Rod and Chris talk burgers. BBQ or Grilling you need to eat right and there is always a tip to take any food to the next level. What cut of meat do you like? What tips to set your burgers off from the rest? Should I grind my own meat?
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