Fire and Grain
Modern brewers, distillers, farmers, and barbecue pitmasters celebrate the mastery of fire and grain as building blocks of human survival, modern culture, and creative expression. We sit down for drinks with these masters to talk about their stories, philosophies, and the art of handcrafting fire and grain.
- Update frequency
- every 15 days
- Average duration
- 109 minutes
- Episodes
- 46
- Years Active
- 2020 - 2022
EP43: The American Royal Recap
The guys talk about Nick's trip to the American Royal World Series of BBQ with Hat Creek Q. They discuss:
- How to qualify
- What the Royal is and who competes
- Categories and schedules
They also talk a…
EP42: The King in the North (with special guest Greg Moir)
Nick and Zach get the rare opportunity to sit down with the legendary BBQ "King in the North," Greg Moir. Greg has been a staple in the Hasty Bake and northern BBQ community for over a decade. They d…
EP41: Improving Your Grilling Immediately
Nick speaks with Zach Rowell, Director of CX from Hasty Bake Grills, to talk about Zach’s history and intro to Hasty Bake. They also touch on the Scratch and Dent sale event coming up. Lastly, they p…
EP40: 1907 Barbecue - Movin' on Up!
EP39: Risk It for the Brisket (with guest Clint Pollard)
Co-host Nick, along with friend Clint Pollard, recount their recent massive, 1600-mile BBQ tour of Texas, where they visited 14 of the Texas Monthly's top BBQ joints in the state. Strap in, this one …
EP38: Mezcal-ing Our Way Through Mexico (with guest Chef Shannon Smith)
Chef Shannon is back and is schooling the guys on all things mezcal. She also recounts her recent travels to Mexico and updates us on her upcoming cookbook and her yearly chef's dinner.
EP37: What We Do Today Turns to $h!t Tomorrow (with guests Adam Green and Chris West)
- The new Lassalle's French Market and Farm
- The legend of Donny Teel
- What supporting local means
- Price gouging toilet paper
- Makin…
EP36: Yuletide Logs and New Years Toasts
Host Nick Parsons, along with guests Adam Green and Craig Kus talk about BBQ and family traditions during the holidays, along with new ventures and childhood memories that still stick with them to th…
EP35: BONUS CONTENT - LIVE Zoom Class!
Nick and Justin host a live class for Tulsa Barbecue School where they answer questions, talk different techniques, and get specifc with tips and tricks. Pull up a chair and sit in on this bonus Zoom…
EP34: The Globe-Trotting Culinary Philanthropist (with guest Chef Shannon Smith)
Nick and Kevin join world-traveler, chef-extraordinaire and humble teacher, Shannon Smith, as she documents some of her favorite stories from journeys around the world, highlighting experiences with …
EP33: Adapt or Die (How to Cook Without Going Broke)
The guys give a "BBQ Industry" update from the food side and the equipment side, and then jump right into the real applicable stuff - how to adapt in this changing meat environment. Including
- cookin…
EP32: The Thrill of the Hunt (with the Grippando Clan)
*Content Warning* This episode contains graphic explanations of hunting scenarios to educate listeners about the process of obtaining and cooking wild game On this epsiode Nick is joined by the Grip…
EP31: The Family Table (with guest Kevin Snell)
Nick is joined by friend of the show Kevin Snell to discuss how we share meals, recipes, and traditions with our family. The guys discuss:
- Favorite memories surrounding food and family
- Their best fa…
EP30: Peace, Love, Cheeseburgers
In an epic battle of burger-awesomeness, the guys debate, discuss, and throw punches over the best damn burgers out there. Your mouth will water as they decide:
- Smashburgers, diner burgers, or thick…
EP29: No Sleep Til Brisket - Tulsa Brisket Co.
Pitmaster and owner of Tulsa Brisket Co., Phillip, talks about his BBQ raisin', the philosophy behind mouthwatering brisket and original craft sides, and the joys of owning a food truck in the Oklaho…
EP28: Living on the Edge - Edge Craft Barbecue
An awesome conversation with pitmaster and owner Zack of Edge Craft Barbecue about the theology of BBQ, it's origins and the launch of his new BBQ joint in OKC.
EP27: The Birth of a Pig Farmer - Prairie Creek Farms
The backstory of Prairie Creek Farm with farmer Nate, along with discussions on ethical farming, current regulations, the ongoing meat price battle, and the importance of supporting local farms.
EP26: Devil’s Advocate: The Epic BBQ Debate
The guys throw down in an epic battle of wits and strength. Well, not really, but they do have some good-spirited debate on the following topics:
- Grass finished vs Grain Finished
- Dry age vs wet age
- …