Fusion Grilling and BBQ!
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This week the guys are back in action and talking fusion bbq! What exactly is fusion bbq? Tune in and find out!
In the first segment we talk chuck roast on the pit barrel smoker, a fancy butcher shop called Mitch’s Meat Market, and a turkey burger learning moment.
BBQ Question of the week is, “What’s the best temp to smoke steak filet mignons at, 225 or 250?”
This week’s #grillcoachrecommendation is a good old faithful cooler for holding smoked meats at temp. Check out some alternatives like this insulated food bag and a stackable portable cooler!
In the second segment we dive into fusion bbq! What comes to mind when you think fusion bbq? We share some fusion bbq recipes to try at home, including Jamaican Jerk Spiced Ribs, smoked lamb chops with homemade mole, and a Korean inspired pork roulade!
This week Jay and Brian are on location at The World Food Championships in Indianapolis! Join us as we kick of a series of interviews with participants, judges, creators and beyond! Interviews include Edible Indy, Hard Truth Whiskey, John McManus, Al Frugoni, and the American Culinary Federation.