Episodes

11h ago

We cover a barrage of topics in this Episode, join us as we discuss “Coal Bed Questions" and much more.

5d ago

We cover a barrage of topics in this Episode, join us as we discuss “Stainless vs Carbon Grilling Grates" and much more.

Dec 16

We cover a barrage of topics in this Episode, join us as we discuss “The Untold Story" and much more.

Dec 14

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.

Nov 25

Should you wrap your ribs or let them ride unwrapped the whole cook? We compare techniques, talk about bark vs. moisture, and share real pit results Whether you’re chasing competition-style shine or backyard rib perfection, this episode helps you decide which method fits your style—and your smoker.

Nov 24

On Episode 8 we squash or attempt to squash some prediction of beef prices. We dive into some other topics along the way.

Nov 21

Should you run the stack cap al the way or partially closed? That is just one of the topics we squash on this episode.

Nov 18

We dive deep into the shady world of peach butcher paper—yes, it’s a thing. From misleading labels to outright scams, we break down how some suppliers cut corners, why it matters for backyard pitmasters, and what to look for so you don’t get burned.

Nov 18

The American dream for many people, is opening a restaurant. I'm not sure if it's the idea around serving people great food or just the access into entrepreneurship. Either way, me and Jordan dive into opening a BBQ joint in 2025.

Nov 15

We squash topics such as "do I need an insualated firebox" to "proper length wood" and much more.

Nov 15

We squash some great topics in this episode from "do I need a fire grate in my offset smoker?" to other topics around open fire cooking.

Nov 15

Since Chef Jordan Jackson's migration from Texas to the North Georgia mountains, he is gone full-emersion into the southern Appalachian food culture.

Nov 14

You would think as much brisket Jordan and I have eaten and cooked, we'd never stumble on a better way to cook a brisket. It just so happens, Jordan went to the lab and unintentionally improved (drastically) the brisket...at least for the backyard offset smoker.