Welcome to Season 7 of the BBBQ and Tech Podcast! After a long hiatus, we’re back with Episode 1, where we dive into the smoky world of barbecue and the tech behind it. I’m your host, Rod Simmons, joined by pit master extraordinaire and now full-time barbecue professional, Chris Ashley.
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This week episode expands a discussion of weather it is time to consider more commercial tech for making great BBQ. Chris lays out the case for why he is switching and perhaps should have done so already. Please help support the show and order your next seasonings from Mason Dixon BBQ
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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 week’s BBQ podcast episode, Chris delves into the challenges encountered while smoking brisket for the food truck—no surprise, there were plenty of BBQ-related hurdles! From tackling brisket smoking issues to discovering fresh approaches, Chris shares valuable tips and tricks learned along the way. Additionally, the episode covers an update on the food truck…
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Chris’s journey from a corporate America position to launching his own food truck and catering service, BBQ and Tech, is a compelling story of resilience, passion, and the power of networking. After facing the tough reality of being laid off, Chris didn’t let his circumstances define his future. Instead, he turned a moment of adversity…
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Meet our special guest, seasoned BBQ Pitmaster Kevin Wheeler, who’s been mastering the art of smoking on his 48-inch Lang reverse flow offset smoker for an impressive 14 years. Ahead of our first offset smoke on the Old Country Brazos, Chris and I sought Kevin’s expert advice to avoid any rookie mistakes. Kevin’s journey began…
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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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In this episode, we delve into our culinary adventures, exploring the valuable lessons we’ve learned while experimenting with smoked pork belly in various styles and taking a closer look at the intriguing world of smoked chicken and waffles. Our challenge lies in achieving the perfect contrast between the traditional fried chicken and waffles and their…
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