Nick and Justin host a live class for Tulsa Barbecue School where they answer questions, talk different techniques, and get specifc with tips and tricks. Pull up a chair and sit in on this bonus Zoom conversation!

Nick and Kevin join world-traveler, chef-extraordinaire and humble teacher, Shannon Smith, as she documents some of her favorite stories from journeys around the world, highlighting experiences with live-fire in many different countries. Her videos and blogs on chefshannon.com give people a glimpse inside Shannon's experiences and travels. She talks multiple recipes and cooking styles with Nick and Kevin  (and brings dinner!) and shares a few laughs and cocktails as they broaden their horizons of "bbq" and bold flavors. Her cookbook is set to be released soon.

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. 

*Content Warning* This episode contains graphic explanations of hunting scenarios to educate listeners about the process of obtaining and cooking wild game On this epsiode Nick is joined by the Grippando family, local hunters and amatuer chefs who recently completed a DIY Colorado Elk hunt and retell their stories, processes, and recipes.

Nick is joined by friend of the show Kevin Snell to discuss how we share meals, recipes, and traditions with our family. The guys discuss:

• Favorite memories surrounding food and family
• Their best family recipes still in frequent rotation
• Techniques from family life that have shaped how they cook now
• Evolving recipes over the years
• Family recipe books

In an epic battle of burger-awesomeness, the guys debate, discuss, and throw punches over the best damn burgers out there. Your mouth will water as they decide:

• Smashburgers, diner burgers, or thick burgers
• Grinds/blends
• Cheese, seasoning
• Grilled, flat topped, smoked
• Buns and toppings
• Restaurant burger ratings

Pitmaster and owner of Tulsa Brisket Co., Phillip, talks about his BBQ raisin', the philosophy behind mouthwatering brisket and original craft sides, and the joys of owning a food truck in the Oklahoma summer.

An awesome conversation with pitmaster and owner Zack of Edge Craft Barbecue about the theology of BBQ, it's origins and the launch of his new BBQ joint in OKC.

The backstory of Prairie Creek Farm with farmer Nate, along with discussions on ethical farming, current regulations, the ongoing meat price battle, and the importance of supporting local farms.

The guys throw down in an epic battle of wits and strength. Well, not really, but they do have some good-spirited debate on the following topics:

• Grass finished vs Grain Finished
• Dry age vs wet age
• Dry rub ribs vs sauced ribs
• Beef burnt ends vs pork belly burnt ends
• Fall off the bone ribs vs some pull
• Sweet vs savory cornbread
• Santa maria brisket (mind blown)