In this episode Greg does something he's never done before and Henry's memories go back to early BBQ times! Mesquite is a wood used heavily in some areas, and almost unheard of in others. Join us to see how Greg overcame his reluctance to use Mesquite wood, and hear Henry talk about how Mesquite was key part of his early BBQ days. Mesquite is the lore of some great BBQ, and not only did we talk about how we made this work, we brought some along for a taste test! Give a listen, let us know what your experiences are with Mesquite and how you like to do your Q with it!

In this episode we ALL dive in! Special guest speakers Jim, Jackson, and Stephanie join Greg and Henry to really enhance the discussion about what our favorite BBQ sides are! A big shout out to the listener who suggested this topic (he's Greg's brother-in-law... hey at least someone listens!)! But seriously, if you're listening, and if you have any sides that we forgot about, let us know in the comments and we'll get it mentioned in an upcoming podcast. Keep drinking, keep smoking!

In this episode we have a special guest, Jackson Bass, who, for the first time in his life, made some BBQ! He BBQ-ed some pork shoulder on a traditional offset smoker, with nothing more than wood, a couple thermometers, and a lot of patience and vigilance! This proves that you don't need an expensive smoker, or rely on pellet smoker controls, to make great Q! Jackson was generous and brought us some samples of his pulled pork and in Henry's own words, the BBQ was "damn good!" Give this a listen, and let us know how your first experience was.

In this episode we discuss the traditional low and slow method versus going hot and fast! Both of these methods can produce some great "Q" but you have to be aware of how each method affects the meat. You can get great BBQ both ways, but there's gives and takes. So give it a listen and give us your comments, and tell us what your experiences are!

In this episode we have a special guest, Kraig Horomanski, who is going to tell us about a fantastic method for introducing some flavor known as Reverse Marinading! Kraig has dialed in a recipe for pork tenderloin, but the method can be applied to all kinds of meats! Give this one a listen, and let us know what you think, and if you have any experiences and/or recipes that could give us all a good head start to creating this kind of BBQ! Kraig was also generous and brought us a sample! Absolutely fantastic!

In this episode, as Greg contemplates building his dream Rack Shack, he and Henry talk about some of the things you need to consider when constructing a BBQ shack, or shanty. There's a lot of folks who have already built some really nice ones, so give a listen and if you have ideas, or want to share what you've done, leave those in the comments!

In this episode Greg contemplates getting a pellet smoker (yes! we never thought it could happen either!) The question is, which one? Listen in as he talks about the ones that appeal to him and why. He's gonna pull the trigger soon so give your input now and stay tuned for what happens next!

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!