BBQandTech

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…

This week’s episode finds Chris recording by himself as Rod is traveling. On this episode, Chris recaps the big 100 chicken quarters cook filled with tips and tricks as well as lessons learned.

Not ev…

Not every meal on the smoker needs to be lunch and dinner. Today we talking about Breakfast on the Smoker, specifically the breakfast fatty. Chris has not yet done a Breakfast Fatty and is considerin…

Well the results are in for the Big Brisket Cookoff. To recap we cooked an American Wagyu Brisket, one from our butcher and one from Costco as our Walmart did not have a brisket. The prices were $240…

Chris is using rain as an excuse for not making it to the butcher on Memorial day weekend. Forget memorial day let's talk the Brisket Cookfoff. Our plan for next weekend is three briskets Snake River…

Rod has to jump on a flight to France, so he called an audible for Chris to handle his Memorial Day cook. This highlights your need for a BBQ friend you know and trust. Chris is going down the path o…

Your friend his hosting his annual BBQ. The party will have 100 guests and the Pitmasters are asked to prepare the meats. What do they want the Pitmasters to make?

Well 24 Baby back ribs, 2 pork shoul…

Chis has been a long time fan and user of the Flameboss but as with many of us learned about BBQ Guru from the legendary series BBQ Pitmasters. Well after deciding to make a change, for the sake of c…

Season 2 Episode 4 of BBQandTech is ready for you to enjoy. This week's episode has the hosts Rod Simmons and Chris Ashley discussing their favorite BBQ tech gadgets. Smoking BBQ is always fun and ch…

Maybe pulled pork for a BBQ person is a right of passage. It is the most forgiving cut of meat. We talk about cooking techniques and should you use a butt or shoulder.

Full episode notes here

Hosted o…

We brought in a guest to talk about his experience and why he chose a reverse flow smoker. One of the first challenges we face when deciding we want to BBQ is what smoker to buy, and Tony shares his …

It was not possible to walk away from our Superbowl party with out being in a meat coma. If you don't recall we smoked brisket, pork shoulder, and beef ribs. This resulted in 5 different types of sli…

It is that time of year in the US that we prepare for the Super bowl. We wanted to share with you our plans for the big day and what we plan to make.  

Chris got a nice shock that I purchased... Liste…

We cooked up 12 bones of 44Farms beef short ribs. Sadly the competition was cancelled due to an unexpected show storm. A winner could not be decided but if injecting your meat is grounds for disquali…

We are both thankful for all the positive feedback on season 1. It is nice to have a community of fellow BBQ lovers from around the globe that want to listen to us talk BBQ, share photos with us, and…

We invited Shawn Barker, a Sommelier and Chef, shared how he got started with Sous Vide. If your are interested trying our Sous Vide then this is the episode for you.

Featuring Chris Ashley and Rod Si…

Our host Chris Ashley has lost over 170 LBS and a heavy BBQ diet. Before your new years resolution he wanted to share how he lost his weight while enjoying BBQ.

Full episode notes here.

Hosted on Acas…

Prime rib is one of the great holiday treats. We talk about seasoning, trimming, slicing, and how to properly cook. your prime rib so you can have the perfect Christmas dinner.

No A1 or Ketchup allowe…

The answer is fat side up. Enough of the debate. Now that we pissed off 50% of the people be happy you know you are wrong :-)

In all seriousness we have had a number of failures with brisket on the pa…

We have made our fair share of mistakes when it comes to tailgating. We will share with you our failures, success, and tips to have success planning

Not to give it away but you will get the theme quic…