By Nick Parsons & Justin Carroll
5
1616 ratings
The podcast currently has 46 episodes available.
The guys talk about Nick's trip to the American Royal World Series of BBQ with Hat Creek Q. They discuss:
They also talk about the new Hasty Bake barrel smoker, the upcoming release event and holiday classes.
Nick and Zach get the rare opportunity to sit down with the legendary BBQ "King in the North," Greg Moir. Greg has been a staple in the Hasty Bake and northern BBQ community for over a decade. They discuss his cooking origins, Minnesota beer, cold smoking, cooking fish and more.
They also touch on the newly announced changes with Memphis in May and Nick's upcoming trip to the World Series of BBQ, the American Royal.
Nick speaks with Zach Rowell, Director of CX from Hasty Bake Grills, to talk about Zach’s history and intro to Hasty Bake. They also touch on the Scratch and Dent sale event coming up. Lastly, they ponder the top 5 pieces of advice to improve your grilling immediately.
Co-host Nick, along with friend Clint Pollard, recount their recent massive, 1600-mile BBQ tour of Texas, where they visited 14 of the Texas Monthly's top BBQ joints in the state. Strap in, this one is loaded with info about restaurants, menus, wait times, and personal reviews of each place.
Chef Shannon is back and is schooling the guys on all things mezcal. She also recounts her recent travels to Mexico and updates us on her upcoming cookbook and her yearly chef's dinner.
Host Nick Parsons, along with guests Adam Green and Craig Kus talk about BBQ and family traditions during the holidays, along with new ventures and childhood memories that still stick with them to this day.
The podcast currently has 46 episodes available.