BBQ Nation

Does the name Traeger sound familiar to you? If not you might want to check what planet you are living on. Today on the Nation we welcome Tyson Traeger, the grandson of Joe Traeger, the inventor of the famous pellet grill brand.

Well Tyson staying in the family business has invented a gravity fed stove and heater. Tyson shares his thoughts on being related to Joe Traeger and how his last name has made him conscious of his work ethic and product quality.

You can check out Tysons gravity fed stoves at http://woodpelletproducts.com/

Next week we talk with Carman Kirk, who worked for Traeger for close to 20 years. We will talk with Carman about women in the world of BBQ and how things have evolved over the last 20 years.

Have a good week.

This week on BBQ Nation JT spends some quality time with Simon Majumdar.

Simon Majumdar is a British-American chef, author, and television personality. He was brought up in Rotherham, South Yorkshire . Simon has appeared as a judge on the Food Network shows Cutthroat Kitchen, Iron Chef America, All Star Academy and The Next Iron Chef. He has written books titled "Fed, White, and Blue", "Eat My Globe", and "Eating For Britain”. Simon is severely allergic to coffee and oysters; consequently, neither of these ingredients are used in any competition judged by him. Simon has a great sense of humor, and a soft side that you don’t see much on TV. He even shares the secret of “The Great Salami” with us on the nation.

Simon became a citizen of the United States on September 17, 2014

This week on BBQ Nation JT talks with Angel and Jamie Roscoe, owners of the Cowboy Dinner Tree in Silver Lake Oregon. This is a restaurant that has a mountain of history behind it. Plus , you will get a mountain of food when you dine there.

Small and rustic in the wide open spaces of S.E. Oregon. Whole roasted chickens and 25 oz. or larger sirloin steaks, with all the trimmings. Call ahead and make reservations or you probably will not get a seat.

http://www.cowboydinnertree.net/

This week on BBQ Nation JT talks with Brad McDonald about his new cook book Deep South, New Southern Cooking. Brad comes to us from London where he has opened a BBQ joint, Shotgun in Soho. Shotgun was voted the best new UK restaurant by The Times in November of last year. Brad was born and raised in Mississippi. Brad received OJT in Mississippi then moved on the New York. His first restaurant , Governor was destroyed by Hurricane Sandy so Brad and his wife packed up and moved to London for a new adventure.

I recommend Deep South, it has a ton of old style recipes with a new twist. Deep South covers everything from making pickles to cooking a whole hog.

This week on BBQ Nation JT talks with Dan Rynders. Dan has a new BBQ joint , Swine Dinning, BBQ and Brew in Gresham Oregon. The Grand Opening will take place on Monday, September 26, 2016 and there will be having a rib cutting at 11:30 a.m. with the Gresham Chamber of Commerce. On that day, they will be donating 50% of all food profits to the Wounded Warrior Project to show our support for those who risk their lives for our country every day. My team would also like to donate 100% of all cash and credit card tips for that day as well. It should be a fun filled day, hope to see everyone to show support for our soldiers.

Swine Dining BBQ & Brew, located at 2067 NE Burnside St. in Gresham, Oregon.

Today on BBQ Nation Andy Black from Outdoor Kitchens Northwest joins in the fun to talk about back yard BBQ’s and what is trending in the BBQ World.

Have you ever had WHITE BBQ sauce? Well, maybe if you hail from Alabama or parts there about. Big Bob Gibson created the white BBQ sauce back in 1925

And it’s become part of southern BBQ ever since. Even coach Bear Bryant loved the stuff. Here is the recipe for Big Bob’s original sauce. Give it a try.

•1 quart mayonnaise.

•3/4 quart apple cider vinegar.

•1/2 cup corn syrup.

•1/4 tablespoon cayenne pepper.

•Prepared horseradish.

•Lemon juice.

•Salt and freshly ground black pepper.

Don’[t forget about Oktoberfest in Mt. Angel this weekend. Stop by and say hi to our friends at Mt. Angel Sausage Company.

http://www.foodnetwork.com/recipes/big-bob-gibsons-alabama-white-bbq-sauce-recipe.html

http://www.oktoberfest.org/

http://outdoorkitchensnorthwest.com/

This week on BBQ Nation JT talks with James Hoke from the Mt. Angle Sausage Company about the upcoming October Fest. (September 15-18 in Mt. Angel).

James shares some insight on the history of the festival, different brews, and the large amount of sausage consumed.

Also this week, JT talks with Will Homer, COO from Painted Hills Natural Beef on how and why our food selections change during the year. Will shares his experience on why certain cuts of beef are seasonal and what to expect this fall and winter.

So fire up your grill and sit back and enjoy a flavorful and interesting show.

www.ropesausage.com

www.oktoberfest.org

www.natural-beef.com

This week on BBQ Nation I talk with Roger Collins from Flame Boss. Flame Boss is a great temperature control and measuring unit for folks who use Charcoal smokers. Roger Collins is the head of Flame boss and the man who invented it.

Roger has an engineering background and was a weekend warrior in the back yard with the grill. Roger thought there had to be a better way and he invented it. Check out Flame Boss on line at https://www.flameboss.com/

If you are serious about charcoal grilling I would recommend this unit for your grilling and smoking arsenal.

Also this week I speak with Simon Majumdar. Simon is frequently seen on the Food Network. Simon is also a world class author with three books on the shelf and one more on the way. Simon beside judging on the Food Network is also a gust judge at many events. After the interview Sime was at the Oregon State Fair to judge the BBQ Salmon cook off. Simon has agreed to come back again to BBQ Nation, so we will have to wait on his take of the Salmon contest. HINT; it won’t be that long.

http://www.simonmajumdar.com/

FYI Simon has a great newsletter.

Summer may be over, but the BBQ is still burning.

Have a great week on the grill.

This week on BBQ Nation JT visits with Kelly Toop VP of Sales and Marketing for Neptune Foods. If you need to learn about seafood Kelly is the woman to talk to.

From shellfish to fin fish Kelly and JT talk about a variety of species and how to prepare them for the grill or oven. Kelly does fares well in the lighting round between laughs.

This week on BBQ Nation JT visits with Kelly Toop VP of Sales and Marketing for Neptune Foods. If you need to learn about seafood Kelly is the woman to talk to.

From shellfish to fin fish Kelly and JT talk about a variety of species and how to prepare them for the grill or oven. Kelly does fares well in the lighting round between laughs.