BBQ & Beer - Whatcha Drinkin Whatcha Smokin?

In this episode we're going to dive into the Pork Should teeth first to understand some of the good parts of this amazing piece of meat! These are things that the competition guys are keenly aware of, and that many of us backyard BBQ-ers are not necessarily tuned in to. Give a listen, hopefully get a bit of knowledge and, if you are an expert on this subject, please comment and help us all learn!

In this episode we have guest host Dan Collins join us, and Jim, our very own "Paul Schaeffer" sound-guy now has a microphone! Unfortunately Henry could not make this recording, so Dan, Jim and I sat down with a few cold ones and talked about why smoking meat tastes so good! If you think that smoking meat is a waste of time and you can get equally as good ribs from the oven, then you definitely want to listen to this one. And even if you are a dedicated master of the pit, you will want listen and maybe pick up a science tidbit or two!

In this episode Greg and Henry discuss the flavors of BBQ sauces from various regions across the United States. BBQ sauce is just one element of building the flavor profile in BBQ and it's flavors can be just as diverse as the rubs we might use. Although this episode is not necessarily comprehensive in terms of everything that may be out there, it should give you a pretty good generalized overview of the flavors across America. Greg also shares some of his own BBQ recipes that are based on some of his regional favorites!

We can't believe that the end of the year is here! It's gone by really fast but we've made some good BBQ in between! To cap off the year, we're going to go into a little more specifics on what we did with the venison that we taste-tested in the previous episode, so you don't miss anything. And then we're going to talk about some delicious Christmas turkey that we did! Y'all listen in and don't be shy about adding your own comments, we're always open to new ideas! Happy New Year!

In this episode Greg smokes the back-straps from a deer he harvested and brings the results in to sample! We also welcome back a special guest, Bob Dickman, manager at The Southern Growl and certified Advanced Cicerone. Bob helps sample the venison and uses his in-depth knowledge and experience in beer pairing to give us some great insight as to the types of beers that pair well with this unique BBQ! Give us a listen and, as always, let us know your experiences.

Join us as we take a little break from tending the fire and talk about the history of BBQ! Folks have debated grilling, versus smoking, versus BBQ for a long time, and in this episode you get to hear us wrangle about what it means to us. BBQ in America has become a culture in itself, so give a listen, and then let us know what you think about it!

If you listened to our initial podcast called "BBQ & Beer Beginnings - Why Listen To Us?!?" then you heard a little bit about our humble beginnings, and what we thought we might do with this podcast. In this episode, after putting out some episodes talking about fundamentals, general BBQ discussion, some specialty topics and taste testing, we'll give you a synopsis of what we've done, and, with a little more clarity, what we will continue to do! Come on the BBQ journey with us!

In this episode we're going to give you some tips on putting some great turkey on the table for the holidays! It's actually quite easy to smoke a turkey (or a whole chicken) and keep it delicious and juicy. This also frees up the oven for making some of the other sides. Give it a listen and let us know what you think! Better yet, give it a try and let us know how it came out! Happy Holidays!

In this episode we're going to be talking about one of the preeminent pieces of meat that people love to BBQ, and love to eat... Brisket! There's a mystique around Brisket, and everyone knows that Texas has set the bar for it, no question. But if you think that making Brisket is beyond your capabilities, give us a listen, and think again! We've made some great Brisket and you can too!

You've heard us talk about flavor profiling and layering in previous episodes. In this episode Henry and Greg bring in their own experimental ribs for taste-testing! There's different flavor profiles on each, and then the choice of sauce and beer is enough to tantalize your taste-buds and send you into sensory overload! Give it a listen and let us know in the comments if you have any experiences along these lines that you can share!

In this episode, and since we've already talked about pork ribs, we're going to talk about all the other parts of the pig that you can turn into tasty BBQ! It just might change the way you look at some meats the next time you're at the butcher counter. So give a listen, and hopefully you'll get an idea or two for your next cook!

In this episode were going to discuss smoking chicken wings and the various ways you can cook them and make them the best damn wings you've ever eaten! There's a multitude of ways you can do it, so give a listen, try some ideas out, and let us know in the comments what you like!

In this episode were going to be talking about different kinds of rubs that you might try using with the different kinds of meats you BBQ. We'll get into the spices that we've had experience using, and hopefully give you some ideas for some rubs you may want to try! Give us a listen and, as always, let us know if you have some ideas that we might like to try!

In this episode we get to hear from Henry how his last rib smoke went, and, he brought some ribs in, letting us all taste'em, and they were pretty damn delicious! So join us as we hear Henry describe this particular smoke and get his take on how it went!

In this episode were going to be talking generally about BBQ smoking pork ribs. I think pork ribs are one of the ultimate cuts of meat that you can BBQ with, and there's a multitude of ways to alter flavor profiles. We'll clue you in a number of things that you might try and do, so give it a listen, and let us know if you've got anything to add!

In this episode we hear from special guest Bob Dickman, manager at The Southern Growl and certified Advanced Cicerone. Bob's knowledge of beer styles, brewing, flavor and pairing, will give us extraordinary insight into what beers pair well with certain types of BBQ! So tune in, give this episode a listen, and take some of Bob's knowledge to help elevate your BBQ to the next level! An let us know what you did in the comments!

In this episode we'll talk about the various types of meats that you might BBQ, and how you might prepare the meat. How you prep your meat will have a big impact on how your BBQ tastes! So give a listen, let us know in the comments if you have other thoughts, ideas or experiences, and get ready to BBQ!

When you're smoking something, whether it's ribs, or brisket, or what-have-you, you are not going to be able to control the temperature of your smoker, and the type of smoke that's going to be flavoring your meat if you do not manage your fire! Damn, that was a long sentence, but it say's it all! Let us get you started thinking about the right kind of fire for your smoker so that you can consistently make some great BBQ!

If you're looking to get into BBQ, grilling and smoking great meats, you're need to decide what kind of smoker/grill to get (I call them all smokers). In this episode we discuss some of the different types of BBQ smokers that you might choose to get started, or to upgrade to, and highlight pros and cons of each. We hope we can help you decide which is best for you! Let us know in the comments if you have any experiences that you can add to this!

In this initial episode, we're going to talk about our own personal histories and experiences with BBQ, grilling and smoking. You'll hear about how we got into it and how we did it, some of the mistakes we made along the way and what we learned. And it's a journey! So we'll talk about where we're at now, and why we consider ourselves a good resource for those who want to start BBQ-ing and making some good "Q" for their family and friends!