The guys give a "BBQ Industry" update from the food side and the equipment side, and then jump right into the real applicable stuff - how to adapt in this changing meat environment. Including <ul> <li>cooking off cuts</li> <li>home butchering primals</li> <li>finding hard to find stuff</li> <li>utilizing new cuts for old recipes</li> </ul> They also touch on some summer trends, good and bad, and mixed method grilling.

The guys give a "BBQ Industry" update from the food side and the equipment side, and then jump right into the real applicable stuff - how to adapt in this changing meat environment. Including cooking off cuts home butchering primals finding hard to find stuff utilizing new cuts for old recipes They also touch on some summer trends, good and bad, and mixed method grilling.

The guys give a "BBQ Industry" update from the food side and the equipment side, and then jump right into the real applicable stuff - how to adapt in this changing meat environment. Including <ul> <li>cooking off cuts</li> <li>home butchering primals</li> <li>finding hard to find stuff</li> <li>utilizing new cuts for old recipes</li> </ul> They also touch on some summer trends, good and bad, and mixed method grilling.&nbsp;

EP33: Adapt or Die (How to Cook Without Going Broke)

Modern brewers, distillers, farmers, and barbecue pitmasters celebrate the mastery of fire and grain as building blocks of human survival, modern culture, and creative expression. We sit down for drinks with these masters to talk about their stories, philosophies, and the art of handcrafting fire and grain.

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EP33: Adapt or Die (How to Cook Without Going Broke)

EP33: Adapt or Die (How to Cook Without Going Broke)