Grilling

S6 E04: Consumer vs Commercial BBQ Tech

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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S6 E3: Fat Side Down

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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S6 E2: New Brisket Lessons from the Food Truck

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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S6 E1: BBQandTech Going Mobile

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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S5 E12: Tips for using an OffSet BBQ Smoker with Kevin Wheeler

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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S5 E11: Mastering Large BBQ Smoke with 18 Racks of Ribs

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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BBQ Tips and Tricks
BBQ Tips and Tricks
S5 E11: Mastering Large BBQ Smoke with 18 Racks of Ribs
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S5 E10: The Brisket Comeback Story

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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BBQ Tips and Tricks
BBQ Tips and Tricks
S5 E10: The Brisket Comeback Story
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S5 E9: Cost-Conscious Approach to Your Next BBQ

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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BBQ Tips and Tricks
BBQ Tips and Tricks
S5 E9: Cost-Conscious Approach to Your Next BBQ
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S5 E8: Lessons from Pork Belly to Chicken and Waffles

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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S5 E7: Pork Belly Experiment Brisket vs. Burnt Ends

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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BBQ Tips and Tricks
BBQ Tips and Tricks
S5 E7: Pork Belly Experiment Brisket vs. Burnt Ends
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