This week the guys dive deep into our weeks highlights! Frankie kicks it off with his backyard DIY project, talks how to be a good bbq guest, and a recent visit to HATCH Yakitori + Bar! Jay talks meat snacks, rib tips, Blues Hog glazed spareribs and the magic of fatimization! Wes rounds us out with sharing his amazing Oklahoma Onion Burgers cooked on the Blackstone Grill! BBQ Question of the week is, “How do you cook a tomahawk steak on a gas grill?”

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?” 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!

The guys are back at it this week! We take a pit stop on our BBQ World Tour and talk the Japanese specialty of Yakitori BBQ! Wes kicks off this week’s highlights with two listener submitted #protips, one for hanging chicken on a vertical cooker and another for achieving the ultimate fatamization! Frankie shares his boneless skinless chicken thighs that may give pre-marinated meat it’s much needed moment. Jay shares some wisdom summed up in 3 simple words: follow the grease! BBQ question of the day is from Joel, “How do you feel about vertical charcoal smokers?” After the break we dive deep into Yakitori BBQ. What exactly is Yakitori BBQ? Come find out!

We’re back this week talking summer highlights! Jay talks about cooking a brisket on a trusty 22-inch weber kettle, a first for him. Frankie talks 4th of July spatchcocked chicken (smoked and grilled) and a burger disaster averted! Wes tries out a new listener recommended spice and proposes a new way to cook bacon?! For a highlight episode, there’s a surprising amount of learning moments too. Hot and fast ribs strike again! BBQ question of the day is from Eric. He asks, “What meats and cuts do you dry brine or not dry brine?” What would you recommend?

This week we’re talking 4th of July BBQ! We talk some July 4th fun food facts, and recipes! We kick it off with highlights; Jay shares his Jalapeño popper learning moment, Wes reminds us of the importance of grilling chili’s outside, and Frankie shouts out The BBQ Central Show! BBQ question of the day is from Dawn! She asks, “Is there a good way to safely cool meat down to keep it from overcooking while resting if you let it get a little bit away from you when it’s on the grill?” What do you think? In the second segment we talk some July 4th food facts including National Grilling Month, National BBQ Day, and popular proteins and sides! Do you know how much beer is consumed over the 4th of July holiday weekend? Tune in and find out!

Has anyone ever told you you couldn’t grill something? This week the guys are discussing 5 common things they say you shouldn’t be grilling. We kick it off with this weeks highlights including country style pork ribs, cooking tri-tip on the road, and a listeners pro-tip on how to make a McDonalds worthy egg! BBQ Question of the Week is, “What’s the point of cedar planks for cooking fish? Can you use them to cook anything else?” In the second segment we discuss food that some tell you not to grill. Leafy greens? Go for it. Cheese? Let’s do it. Brisket?! Tune in and find out!

This week the guys are talking homemade spices! Our highlights include beef tallow steaks, pork shoulder hash, butterflied chicken drumsticks, and even a poached egg debate! BBQ Question of the Week is, “Can you make a medium rare brisket?” In the second segment we dive deep into making your own spices and seasonings! We cover basics like using salts, granulated vs. powdered ingredients, dried herbs, and even shopping tips! What flavor profiles go best with chicken, beef, and pork? Tune in and find out!

We have a very special episode this week as we celebrate our 100th Episode! True to form we kick it off with this weeks highlights that include a Smokeless Barbie, Prime Steaks, Smoked Ribs, and Tri-Tip! BBQ Question of the Week is, “When using charcoal, is there an advantage to starting the charcoal in a chimney first rather than spreading out the charcoal in the bottom of the grill and lighting the charcoal with a propane torch?” In the second segment we discuss our beginnings, behind the scenes stats, and revisit Episode 1! We chat some our most useful learned techniques, favorite podcast guests, our core items and so much more!

This week the guys are talking Memorial Day and Summer BBQ! First segment highlights include Wes’ sausage egg muffin Blackstone hack, Jay’s smoked pork shoulder money muscle, and butterflied chicken drumsticks! BBQ Question of the week is, “When spatchcock-ing a chicken, how do you keep the skin from becoming rubbery?” In the second segment we dive into Memorial Day and Summer BBQ. We talk some memorial day trivia, what’s on the grill this Memorial Day, summer cook wishlists and goals and three tips to kick off summer bbq!

We’re back this week and talking Next Day BBQ! What does that mean exactly? Tune in and find out! Hint: it’s not nextovers! First segment highlights include Frankie’s hot and fast grilled ribs on a Big Green Egg, Jay’s KC Strip Steak adventure, and Wes’ grilled fish adventures on the grill! BBQ Question of the week is, “How do you smoke oxtail?” In the second segment we dive into Next Day BBQ! We talk preparing bbq to enjoy the next day - perfect when you’re entertaining and cooking for large crowds and special occasions!

This week we have a short bonus episode of highlights and questions! Highlights include Memphis in May, Delmonico Steaks, spatchcock chicken, and spice crusted pork ribs! BBQ Questions of the week are, “Can you freeze raw meat that has been dry-brined?” “How do you get smoke on a pork shoulder after it’s been in a pressure cooker?

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?” In the second segment we dive into 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!

Today the guys discuss smash burgers with Chef Ty Goerke, head chef of Smashburger restaurants! In the first segment highlights include Wes’ al pastor tortas with listener Gabe, Jay’s new favorite - DAS BBQ Restaurant in Atlanta, and Frankie’s pork loin top roast. BBQ question of the day is, "For a beginner, what’s the best wood to use for smoking?” In second segment we’re with Chef Ty and talk all things smash burger. With over 25 years of experience Chef Ty Goerke shares tips and techniques to achieve the best smash burger! What’s the best mix of beef to make a smash burger? What tools do you need to make a smash burger? Can you smash something other than beef!? Tune in as we answer all of those questions, and more!

Do you remember the steak that changed your life? This week the guys talk steak, steak, and steak! Highlights include Frankie’s quick bulgogi chicken bowls, Jay’s Prime Rib moment of enlightenment, and Wes’ Japanese A5 Wagyu Omakase experience. BBQ question of the day is, "Do you need to spritz pork butt or brisket?” In the second segment we talk steak! How is steak graded in the US? What is Wagyu? How do you cook steak? What makes a steak a steak? After the second break we share the steaks that changed our lives!

The BBQ World Tour Continues with the next stop in Mexico! What is Mexican BBQ? Tune in and find out! Highlights include Frankie’s smoked pork chile verde, Jay’s ribs on the gateway, and the most amazing steaks Wes has ever cooked! BBQ question of the day is, "How and what do you smoke on a gas grill?” In the second segment we dive deep into what exactly is Mexican BBQ? We talk salsas, corn, tortillas, carne asada, suadero, barbacoa, and cochinita pibil! What is the difference between tequila, mezcal, and pulque?

This week the guys talk all things BBQ Sandwiches! Highlights include Tajin rubbed ribs, reverse sear burgers on the new PK, and Wes’ learning moment with beef ribs! BBQ question of the day is, "Can I arrange chicken wings on a cold grate, and then put that into a hot grill?” In the second segment we dive deep into BBQ Sandwiches. We talk tri tip, pastrami, cuban sandwiches, banh mi, McRibs, and Hot-Link breakfast sandwiches!

This week the guys talk all things PK Grill! We begin with highlights; Jay's Honey Pig Korean BBQ, Wes' new favorite seasoning, and Frankie's homemade chorizo! BBQ question of the day is, "What's the difference between Angus beef and Prime beef?" In the second segment we dive deep into PK Grills. What makes them so unique? What are the different models? What should you consider when purchasing a PK Grill?

Grilling season is upon us and this week we're talking 5 Tips To Kick Off Grilling Season! Opening segment highlights are weeknight ribs, Johnsonville brats, and prime beef ribs! BBQ Question of the day is, How do you make beef bacon? In the second segment we talk 5 things to kick off your bbq and grilling season.

We kick off our American BBQ Tour with our first stop in Texas! In the first segment, highlights include smoked chuck roast, birria quesatacos, baby back ribs, and The Ultimate Braai Master! BBQ Question of the day is, Do you need to trim off the fat cap off the point for corned beef? In the second segment we kick off our American BBQ Tour and talk Texas BBQ! What is Texas BBQ? Regional Texas BBQ? What meats are king in Texas? Types of cookers? Classic BBQ Sides?!

This week the we’re back with a very special Listener segment: Underground Cooking with Saul!In the first segment, highlights include Frankie’s weekend of BBQ, Wes’ impromptu steak night, and Jay’s rib tips on the kettle! In the second segment we talk Underground cooking with listener Saul! What is underground cooking? How do you prepare an underground pit? Saul covers the basics and walks us through an underground cook of 17 turkeys!