In this episode, we delve into our culinary adventures, exploring the valuable lessons we've learned while experimenting with smoked pork belly in various styles and taking a closer look at the intriguing world of smoked chicken and waffles. 

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Chris was shopping at Costco when he saw a delicious-looking pork belly. He decided to try making it with a new seasoning and technique, inspired by our recent conversations. He decided to treat half the pork belly like a brisket and the other half like traditional burnt ends. 

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This show took many twists and turns from making your own rubs, managing heat in your rub, quality mortar and pestle, and so many more topics. One of the key topics we most enjoyed is slowly sample the rub you are trying to build so you can get the profile dialed in so it is perfect for you. 

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In this episode, Chris kicks things off with a comical tale of his attempt to rescue a stranded Tesla driver—a story where the hero isn't exactly as heroic as you'd think. 

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In today's episode, we're diving into two distinct chili variations. First, we've got a treat for all you carnivores: a chili enriched with sumptuous smoked meat.

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A social media video inspired us to smoke beef short ribs this week. We picked up the ribs from our local butcher and removed the bones. We trimmed the meat and cleaned one of the bones.

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 In this episode, we're diving into a rich blend of brisket, short rib, and chuck. While Chris boasts an impressive home meat grinder, we've stepped it up a notch with the mighty Cabela's 1 HP meat grinder.

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As we kick off Season 5 of the BBQ and Tech Podcast, Chris and Rod embark on a culinary journey with smoked meatballs, each taking a unique approach. Rod opted to begin with oven-cooking, aiming to set a moisture and texture standard that would hold up even when transitioned to the smoker. On the other hand, Chris dove straight into smoking, exclusively using beef, whereas Rod blended both pork and beef.

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This is a mouthwatering journey through the world of barbeque. Marcus has spent a lifetime perfecting the art of barbeque, starting in Lawton, Oklahoma. His experience and passion for barbeque, from working alongside his dad at a juke joint to competing in prestigious BBQ competitions. 

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We have a special guest who runs a pop-up food truck. Chris Patterson is the owner of Bangin BBQ, a North Carolina-style BBQ truck where he creates his delicious BBQ dishes. For Chris, BBQ is not just a passion, but a family business that he learned from his father at a young age.

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