Grown Ass Dads Episode 11: The Backyard Playbook — Pork Steaks, Pizza Ovens & Dad-Tech Debates

Welcome to the backyard command center. The Grown Ass Dads get delightfully serious about unserious things: who really runs the yard, how to set up your grill “zones,” and the eternal St. Louis pork steak showdown. From Big-Lots seasonal pools vs. backyard driving-range nets to pellet smokers, Blackstones, Webers, and gas grills—all the dad gear gets its moment. And yes, we go deep on pizza-oven inserts, cornmeal vs. flour on the peel, and whether steak weights are genius or juice-squeezers. It’s funny, borderline competitive, and very, very delicious. We hit the good stuff:Pork steak three ways: hot-and-fast, smoke-then-sear, and the low-temp saucy oven finish—plus St. Louis pride and friendly trash-talk. Grill lineups that work: pellet smoker + Weber kettle + gas + Blackstone, and when each shines for family cooks. Pizza night at home: temp gun, fire bricks, dough tips, and why a little cornmeal saves your sanity. Steak-weight & oil debates: olive vs. avocado vs. veg oil, binder basics, rest times, and getting that even sear. Backyard safety & laughs: golf-net oops, wooden-pole hazards, and the case for dad-proofing the entertainment zone. 🚀 Join the Conversation!Drop a comment below 👇 and let us know: What’s the hardest part of being a dad? What topics do you want us to cover in future episodes?👉 Drop your pork steak method in the comments and settle the argument once and for all.📢 Follow Us on Social Media:📸 Instagram: https://www.instagram.com/growndadspodcast/📘 Facebook: https://www.facebook.com/profile.php?id=61574200411933⏰ TikTok: https://www.tiktok.com/@grownassdads🌎 Website: www.grownassdads.com