BBQandTech

This week, we're joined by Chanda Mau, a food enthusiast with a passion for BBQ and Cambodian cuisine. Join us as we delve into Chanda's journey and explore her love for BBQ, which has taken her to s…

As the temperature rises and the days grow longer, it's time to dust off your smoker and fire up your grill. But before you dive into your next BBQ session, it's essential to ensure that your equipme…

Rod and Chris recently shared their decision to switch from a grill to a griddle, and the reasons that drove their choice. As avid grill enthusiasts, they discovered that once they began smoking, the…

Previously, we have made comparisons between seasonings. However, this time, we decided to conduct a taste test to compare our preferred A.P. Seasoning Killer Hogs with two other alternatives. Due to…

This week, we aimed to offer something unique by featuring a plant-based BBQ, which includes three dishes that even the most adamant meat eater would relish. Z

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When it comes to the ultimate cutting board, an end grain cutting board reigns supreme. In the following discussion, we will explain why and examine some of its advantages and disadvantages.

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The Superbowl took a backseat to the BBQ we prepared. This was our first attempt at making Pastrami and outside of brining it is much like cooking a brisket with the exception you add no salt to the …

We like to try new BBQ and invite friends as taste testers.

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We recap our Christmas and New Year BBQ. While people say good things come in small packages, Rod admits he wants his Prime Rib in a large package. We tried a Phosphate injection to boost the flavor …

Planning the BBQ Thanksgiving feast 2022. It is time to share the planning process we go through for what we plan to prepare for our feast. We plan to use the tip from Pitmaster Tyler on injecting ou…

It always starts with what can I smoke that I have not smoked before. Late fall and early winter is the perfect time for something hearty and warm and chilli is a perfect fit. Meat Church gave me an …

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 seasonin…

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 u…

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…

On this week's episode Chris decides he wants a BBQ and Tech take on the Turduken

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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 …

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.

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If reheating in a Sous Vide is good enough for Aaron Franklin it is good enough for us. Give a listen to see how it all turned out. 

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