How the traditional New Year meal came about (at least how my Granny said it happened) and the meaning of its elements. 

Pitmaster Gary Park just "whipped up" a batch of oyster stew for our recent North Florida cold snap and shares tips and stories to inspire you to do the same.

Back in the day no self-respecting church would go 365 days without having a "Beast Feast" fundraiser where congregants and members cooked up whatever critters were harvested in season and everyone enjoyed the bounty pot luck style, Find out about fun new dishes straight from G's kitchen.

Pitmaster Gary Park is finally out of the woods, but not before harvesting a few bucks and sharing tips from the field to the fryer. From the processor to the pellet smoker find out how venison becomes part of your protein profile.

Brunswick Stew is as much a staple of Florida BBQ as the pig and the yardbird! Pitmaster Gary Park discusses how you can make your own version of his longtime dining room favorite to warm up those cold winter days!

The mad scientists at G's BBQ R&D made hot dog burnt ends a lab priority and the results were awesome! Visit G's Slow Smoked BBQ  on Facebook to check out the pics.

Pitmaster Gary Park schools me on the nuances of pork loin i
on the pellet smoker! Get suggestions on injection options, dry rubs and when to wrap. Bonus tips oh his famous pork belly burnt ends, too!

Fans of the yardbird are dreaming up ways to make chicken thighs the "new wing" Pitmaster Gary Park chats about how they're done from the competition trail to your backyard.

Building community with  Chris Buckaloo of Anchor Services Termite & Pest Control, a local business crucial to the continued growth of Clay County, FL as well as protecting existing homes and businesses. Learn about getting and keeping the bugs OUT with the helppfa neighbor. Call 904-417-5884 and tell Chris you learned about himon our podcast!

Many consider Tri-tip to be a sort of "Holy Grail" of the smoker or pit. Before you make the investment in one, Pitmaster  Gary Park has some pointers to make your first cook a success. Tip 1? This ain't no brisket!