BBQandTech

This week, we're joined by Chanda Mau, a food enthusiast with a passion for BBQ and Cambodian cuisine. Join us as we delve into Chanda's journey and explore her love for BBQ, which has taken her to some of the best restaurants across Texas and other cities in the US.

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As the temperature rises and the days grow longer, it's time to dust off your smoker and fire up your grill. But before you dive into your next BBQ session, it's essential to ensure that your equipment is in top shape.

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Rod and Chris recently shared their decision to switch from a grill to a griddle, and the reasons that drove their choice. As avid grill enthusiasts, they discovered that once they began smoking, they weren't using the grill as frequently, and realized the griddle offered more versatility.

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Previously, we have made comparisons between seasonings. However, this time, we decided to conduct a taste test to compare our preferred A.P. Seasoning Killer Hogs with two other alternatives. Due to their distinct flavor profiles, it made the testing process interesting. 

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This week, we aimed to offer something unique by featuring a plant-based BBQ, which includes three dishes that even the most adamant meat eater would relish. Z

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When it comes to the ultimate cutting board, an end grain cutting board reigns supreme. In the following discussion, we will explain why and examine some of its advantages and disadvantages.

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The Superbowl took a backseat to the BBQ we prepared. This was our first attempt at making Pastrami and outside of brining it is much like cooking a brisket with the exception you add no salt to the final seasoning.

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We like to try new BBQ and invite friends as taste testers.

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We recap our Christmas and New Year BBQ. While people say good things come in small packages, Rod admits he wants his Prime Rib in a large package. We tried a Phosphate injection to boost the flavor of the Snake River Farm Prime Rib and discuss the results.

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Planning the BBQ Thanksgiving feast 2022. It is time to share the planning process we go through for what we plan to prepare for our feast. We plan to use the tip from Pitmaster Tyler on injecting our bird. We are going to try out the Butcher BBQ Bird Booster as an Injector. We also touch on how we make a soup from the turkey and ham bones.

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