BBQandTech

We kicked this week of talking about Breakfast Fatty's. Chris, as always, wanted to find a way to step up the fatty. Can the eggs be the side dish to the breakfast fatty vs a main ingredient? Can you make a breakfast fatty mini? Why it is important to have a bacon boarder to get a proper fill for your breakfast fatty.

Finally, we jumped into what Chris has planned for his 4th of July BBQ celebration

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This week’s episode finds Chris recording by himself as Rod is traveling. On this episode, Chris recaps the big 100 chicken quarters cook filled with tips and tricks as well as lessons learned.

Not every BBQ smoke session goes smoothly but they all offer an opportunity to learn and get better.

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Not every meal on the smoker needs to be lunch and dinner. Today we talking about Breakfast on the Smoker, specifically the breakfast fatty. Chris has not yet done a Breakfast Fatty and is considering making personal servings.

If nothing else the Breakfast Fatty give you another reason to use your smoker and something super simple to make. 

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Well the results are in for the Big Brisket Cookoff. To recap we cooked an American Wagyu Brisket, one from our butcher and one from Costco as our Walmart did not have a brisket. The prices were $240, $150, and $75. Our goal was only if we treated each brisket exactly the same could average people tell the difference?

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Chris is using rain as an excuse for not making it to the butcher on Memorial day weekend. Forget memorial day let's talk the Brisket Cookfoff. Our plan for next weekend is three briskets Snake River Farms (the gold standard), Butcher (medium quality), Walmart (Lower end but still great quality). 

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Rod has to jump on a flight to France, so he called an audible for Chris to handle his Memorial Day cook. This highlights your need for a BBQ friend you know and trust. Chris is going down the path of a reverse sear on a Tomahawk steak and he decided to share the methods that work well. Share your Memorial Day with @RodSimmons @BigChrisAshley #MemorialDay22

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Your friend his hosting his annual BBQ. The party will have 100 guests and the Pitmasters are asked to prepare the meats. What do they want the Pitmasters to make?

Well 24 Baby back ribs, 2 pork shoulders, 3 x 15 lb briskets and 70 chicken quarters. Our friend and Backyard Pitmaster Chris Ashley is tasked with delivering the chicken.

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Chis has been a long time fan and user of the Flameboss but as with many of us learned about BBQ Guru from the legendary series BBQ Pitmasters. Well after deciding to make a change, for the sake of change, he switched to BBQ Guru to see the difference. On this episode he is going to share what he likes and dislikes for each device and if pushed what tech we wants to use to manage the temperature of his pit. 

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Season 2 Episode 4 of BBQandTech is ready for you to enjoy. This week's episode has the hosts Rod Simmons and Chris Ashley discussing their favorite BBQ tech gadgets. Smoking BBQ is always fun and challenging and for tech lovers there are many devices that can be used to make the process more precise and connected.

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Maybe pulled pork for a BBQ person is a right of passage. It is the most forgiving cut of meat. We talk about cooking techniques and should you use a butt or shoulder.

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