Cooking with Ochoa’s Smokehouse!
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Albert from Ochoa’s Smokehouse joins us for a very special listener highlight! We begin with highlights: Did Frankie finally master hot & fast ribs? Jay shares some magical pork candy. Wes experiments with Nawabi and Tandoori marinated chicken thighs.
BBQ question of the day is, “Any tips for cooking my first brisket on a vertical charcoal smoker?”
Check out this weeks Grill Coach Recommendation: Butcher Paper strikes again! Great for wrapping brisket, pork shoulder, ribs, and even an impromptu charcuterie board!
After the break we have a great conversation with Albert from Ochoa’s Smokehouse. Albert shares his cooking background and some lessons and favorite takeaways from listening to the show! We talk Traeger, pellet grill smoking, cooking with the family, pastrami, and so much more!
Check out Albert @Ochoas_Smokehouse on Facebook, Instagram and Youtube!
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This week Frankie and Jay are joined by Albert from Ochoa’s Smokehouse and talking fusion bbq! We kick it off with highlights - a Picanha double header! Frankie talks smoked picanha and Jay talks picanha steaks! This inspired our question of the week, “What is the picanha cut?” After the break Albert joins and talks fusion bbq - incorporating bbq into your everyday cultural cooking! Albert talks the best proteins, sides, rubs, and sauces that he uses to make his fusion bbq. We cover some favorite fusion bbq dishes including barbacoa tortas, brisket tacos, smoked pork pozole, and Cali Style Ribs!