Quetorials
JD
JD
Howdy, I love cooking the primitive way, with just wood and a fire. I've been fascinated and inspired by it since I was a boy. After 35 years of meddling with fires trying to conjure up the next best cook, I stumbled upon a larger purpose. I realized my "why" was less about the end product and MORE about the spiritual pilgrimage of primitive style cooking. The enjoyment of prepping wood, getting a fire going, establishing a coal bed... I love being entangled by the many challenges within a cook and that process became the gift I didn't know I needed. The theater of primitive style cooking is simply magical, carrying with it a therapeutic value that can only be measured by my genuine joy of cooking. Along the way my inspiration led me to launch Primitive Pits (2015), Workhorse Pits (2019), El Bandido Grills (2022) and The Wood Fire Mercantile , all now on one campus in beautiful Cleveland, Georgia. The Quetorials Podcast is a hodgepodge of my inspiration, fascination, tips of wood fire cookery. I hope you enjoy!
20h ago
We cover a barrage of topics in this Episode, join us as we discuss “Stainless vs Carbon Grilling Grates" and much more.
2d ago
We cover a barrage of topics in this Episode, join us as we discuss “The Untold Story" and much more.
4d ago
We cover a barrage of topics in this Episode, join us as we discuss “The Ultimate Texas BBQ Crawl” and much more.
Dec 12
We cover a barrage of topics in this Episode, join us as we discuss “How to Portion and Price Your BBQ” and much more.
Dec 10
We cover a barrage of topics in this Episode, join us as we discuss “Cleaning Your BBQ Pit” and much more.
Dec 5
In this episode, we're taking a swing at one of the most talked-about rib methods out there: the 3-2-1 method. Jordan and I break down where it came from, why some folks swear by it, and why others say it ruins ribs completely.
Dec 2
In this episode, I’m diving into something I get asked about all the time: is it better to cook the whole animal, or stick to individual cuts? Jordan and I talk through what you gain—and what you risk—when you take on a full carcass cook.
Nov 27
In Episode 10 we discuss resting brisket and squash more topics sent in.
