Fat Guys with Smokers

The weather’s finally turning, which means it’s time to knock the dust off the rigs and get those grates ready for some serious smoke. In this episode, John and Mike dive into the dirty work of BBQ spring cleaning and put some "armor" on the pit with a review of the GrillFighter chainmail grill brush. We’re talking about ditching the dangerous wire bristles for good to see if this medieval-style scrubber can actually handle the gunk from last season’s brisket marathons. Grab a cold drink and join us as we get everything dialed in for a legendary year of grilling.

John and Mike are officially 3 for 3 on cooking videos and this time they’re bringing the heat with Sonora Dogs. If you’ve never had one, a Sonora Dog is a bacon-wrapped hot dog grilled to perfection, tucked into a soft bolillo-style bun, and loaded up with pinto beans, tomatoes, onions, jalapeño sauce, mustard, and mayo. It’s bold, messy, and absolutely incredible.

The guys cook them up, talk a little life, celebrate that baseball season is finally here, and ask the important question: what’s better than a great hot dog at the start of the season? As always, there are laughs, a little chaos, and plenty of backyard vibes.

Tune in, grab a dog, and let us know—what’s your favorite way to top a hot dog?

#FatGuysWithSmokers #SonoraDog #HotDiggityDog #BaseballSeason #BackyardBBQ #HotDogLife #BBQLife #GrillMasters #BaconWrapped #BBQCommunity #GameDayEats

John and Mike are back at it with more incredible meat from B&G Premium Meats, and this time they’re throwing down some American Wagyu T-bones—and they are unreal. The flavor, the marbling, the crust… it all delivers. The camera work might not be our finest production moment, but the jokes are strong and the steaks are stronger.

Huge thanks to our friends at B&G Premium Meats in Cache Valley for supplying the goods. You can check them out at https://www.bgpremiummeats.com/ and use code FGS10 for 10% off your order. Do yourself a favor and grab something special.

Tune in, hang out, and enjoy some seriously good beef with the Fat Guys.

John and Mike kick off this episode from a brand-new location that’s going to make for some truly epic videos moving forward. With fresh surroundings and big energy, the guys fire up the pit to cook Chicago-style brats and dive into the history of bratwurst and how it became a staple of backyard cooking.

They also announce a new show sponsor, B&G Premium Meats, a local butcher shop right here in Cache Valley. B&G Premium Meats is offering Fat Guys with Smokers listeners 10% off with code FGS10, making it even easier to cook with top-quality meat. Check them out at https://www.bgpremiummeats.com/. It’s an episode full of great food, BBQ history, and exciting things ahead for the show.

John and Mike sit down to talk about goals, plans, and what they’re hoping to build in 2026. From personal growth to the future of Fat Guys with Smokers, the guys share what they’re excited about and where they want to take things next. Along the way, they drop a few hints about an upcoming collaboration with a local group—and let’s just say it’s going to taste really good. It’s a laid-back, forward-looking episode filled with excitement, laughs, and plenty to look forward to.

#FatGuysWithSmokers #BBQPodcast #GoalsFor2026 #LookingAhead #BBQLife #BBQCommunity #FuturePlans #BBQCollab #SmokedGoodness #BBQTalk

This week on Fat Guys with Smokers, Mike and John tackle the ultimate holiday feast: Prime Rib! They break down everything from choosing the best cut (bone-in vs. boneless) to Mike's famous herb and garlic paste. Learn John's step-by-step guide to the reverse-sear method for achieving a perfect, edge-to-edge medium-rare finish every single time. Get ready to impress your guests with a truly spectacular smoked centerpiece!

#PrimeRib #SmokedPrimeRib #ReverseSear #StandingRibRoast #BBQ #SmokerRecipes #FatGuysWithSmokers

Mike's Lift

https://www.amazon.com/hz/wishlist/ls/1AFXGOTEDGU73?ref_=wl_share

John's List

https://www.amazon.com/hz/wishlist/ls/186Y8SZF7J3OZ?ref_=wl_share 

#FatGuysWithSmokers #HolidayGiftGuide #BBQPodcast #GiftIdeasForMen #SmokingHotTake

In this week’s episode of Fat Guys with Smokers, Mike and John awkwardly navigate a Zoom recording as they recap their Thanksgiving cooks, break down their front-page feature in the Herald Journal, and catch up on John’s current Texas BBQ road/work trip. From holiday smoker wins to Lone Star brisket adventures, the guys keep it real—even when the tech doesn’t cooperate. Tune in for good food, good laughs, and questionable internet connections.

John and Mike take on Thanksgiving in true Fat Guys with Smokers fashion—and nothing goes according to plan. They kick things off by making whole cranberries in about 10 minutes, which actually works… shockingly well. But from there, chaos sets in. Something wildly unexpected happens (yes, even more unexpected than the laptop dying mid-episode), and the masterclass they record on how to spatchcock a turkey? Never actually records.

It’s an episode full of triumph, laughter, and some truly tragic sorrow as the guys ride the emotional highs and lows of Thanksgiving prep. And to top it off, they close with some big news about upcoming local happenings for Fat Guys with Smokers. It’s messy, it’s hilarious, it’s heartfelt—pretty much everything you expect from John and Mike during the holidays.

Season 3 is here! Mike and John kick things off by talking about their boys’ football seasons, some recent cooks they’ve been proud of, and—most importantly—the main event: chili. The guys dive into their takes on over-the-top chili, sharing tips, flavor tricks, and a few laughs about what went right (and what didn’t) when smoke met spice. Whether you’re firing up your pit or just craving a hearty bowl, this episode brings the heat and the heart.

#FatGuysWithSmokers #OTTC #OverTheTopChili #BBQPodcast #ChiliSeason #SmokedChili #Season3Kickoff #DadLife #FootballSeason #BBQLife