Chef Calvin Riley is trained in French cuisine, we all love cooking and believe we can learn from everyone. Always wanting to learn from experts. We kicked off the conversation talking about seasonings we felt a conversation about seasonings for different types of meats. We are Backyard Pitmasters so we know all the common seasonings…
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This week we got an expert Pitmaster Tyler from Mason Dixon BBQ in Greencastle PA. We talked about smokers, grills, meats seasonings and how a BBQ shop picks what they sell. To top it off Tyler hit us with his favorite go to seasonings! Only downside is after the show ended we kept talking for…
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We all love a great video where we get a tip that takes our BBQ game up a notch. Today we shared some of the tips we learned that have transformed, improved, or given us a now I get it moment when it comes to our BBQ game. Like with any Top 5 episode with…
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On this week’s episode Chris decides he wants a BBQ and Tech take on the Turduken, essentially, he wants to create his own version. We also challenge you to tell us for your go to or local football team what is the fan favorite dish. We want to share how we would tailgate if our…
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Going back to basics and talking about seasonings. Rod and Chris pick their top 5 seasons that they use on a variety of meats. I know you have your favorites please share your go to BBQ Seasonings.
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Tailgating with the F-150 Lightning was a dream but when it comes to the young adults delivering the quality sides to complement the meat buffet… let’s just say that failed.
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The plan for F-150 Lightning tailgate is taking shape. The Sous VIde machine will be used to help warm up food. Since Chris is not in charge of sides he decided to try out his cupcake Chicken thighs ahead of the event just to make sure he is ready for game day.
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This week’s episode of BBQandTech brings the audience into a very special planning session. In a few weeks, Chris will be catering a football tailgate with a ton of BBQ using the F150 Lightning. We take some time to plan out the menu as well as some of the tech capabilities of truck. We have…
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Rod’s son was off to college and no better send off is a BBQ. Then menu included 2 Briskets, 2 Pork shoulders, 6 racks of ribs, 1 Salmon, Mac and Cheese, Vegan Red Lentil Curry, and Baked Beens, Coleslaw. We tried the Snake River Farms Black Wagyu Brisket and it did not disappoint. If reheating…
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We kicked this week of talking about Breakfast Fatty’s. Chris, as always, wanted to find a way to step up the fatty. Can the eggs be the side dish to the breakfast fatty vs a main ingredient? Can you make a breakfast fatty mini? Why it is important to have a bacon boarder to get…
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