Grilling, smoking meat, and beer

This week the Shade Tree Chefs talk about a local beer garden, pizza oven Naan bread, and fire roasted salsa.

The guys are joined by special guest Nick. They talk about Jamie's adjustment to cooking for one, Nicks impromptu taco burger, and Matt gets a new pizza oven where he explores cooking anything but pi…

This weeks episode Matt reviews a new grilling tool and fire starter. He goes over his first attempt at making Refrigerator pickles and reviews Founders Ultimate Oktoberfest beer.

The guys talk about Matt's recent getaway where he had big plans for some open fire cooking. Of course nothing went to plan.

The guys talk about their recent cooks of a not so normal meatloaf along with steak and chicken Shish Kabob.

The guys decide to fry just about anything they could get their hands on.

The guys try their hand at Salmon and shrimp but couldn't decide how to cook it. So they did it three ways.

The guys go through Matt's Ugly Drum Smoker build and talk about lessons learned along with things that he would do different.

The guys bring back special guest Nick. They talk about Jamie's first cook on his vortex accessory, Matt's Independence Day cook, and Nick's pork crown roast.

The Shade Tree Chefs talk about the cook to feed a graduation party for an expected 100 people. Trials and tribulations throughout the process as a brand new smoker was used.

The Guy's talk about some cooks they have done using a griddle attachment for their Weber grill made by Hunsaker. Highlighted by Jamie’s recent "Taco Bell" copy cat recipe for Steak Quesadilla's. Als…

Special guest Nick joins the Shade Tree Chefs for a head to head cook off between Nick's Ooni and Matt's kettle pizza attachment for his Weber grill.

This week the guys talk about different variables that can affect the cook and how to adapt. Everything from weather, poor planning, and neglecting your grill.

The guys talk about their Memorial Day cook. Matt made some home made sausage and an apple crisp. Jamie made some burgers topped with pulled pork.

On this weeks episode the guys feature Ghost Honey by Heart Soul Heat. Using it in a BBQ sauce for chicken, roasted nuts, and a grilled pineapple dessert.

Guest host Dallas interviews the guys covering the basics along as well as southern BBQ.

The guys talk about their cooks on mother's day .

It's been two weeks since cold smoking cheese. The guys open them up and give them a taste. Then they talk about this weeks cook, pork belly along with upcoming plans for Mothers day.

The guys go into the history of beer in their home town Milwaukee, WI.

The gents try their hand at cold smoking some cheese and make poor man’s burnt ends, or as Jamie would call it, rich man’s hotdogs. Also Jamie talks about his twice smoked Ham.