Discussion Points       

• The guys talk to Adam Green of Mac’s BBQ in Skiatook, Oklahoma
• Bottled in bond whiskies and allocation selections
• Deep dive in barbecue
• The story of Mac’s BBQ and how Adam came to be the owner
• Old school vs new school bbq
• Getting bit by the “bbq bug”
• Competition bbq and learning from the masters
• Pit preferences and differences
• Using the right type of wood
• Holding temperatures and techniques
• Mac’s “celebrity steak night”

• The guys talk to James Beard-nominee Executive Chef, Kevin Snell, about his story, fishing and campfires, where he’s worked and what he’s learned.
• They discuss opening restaurants and  what it entails.
• They talk about home butchery (PG-13 rating) and respecting the animals we raise.
• Kevin talks about sourcing local ingredients.
• Keven reveals his next adventure.

• Brett Galloway, co-founder of the Steak Cookoffs Association (SCA) talks about their history, and some memorable moments in past years
• Nick & Justin discuss steak cuts and grades
• They cover grassfed and grainfed beef and dry aging preferences
• They share their favorite steak cooking processes
• Justin volunteers his man-card.

• Our guest, Christ West, talks about Justin Wilson, Leah Chase, Paul Prudhomme and their influence over cajun, creole, and his own food.
• Chris tells his story about his restaurant, Lassalle's,  Hurricane Katrina, and how him and his wife met.
• The guys explore the concept of boucheries and whether they should be more predominant in current society.
• Chris tells us how he got into barbecue and why he relates to it.

• Angie from 413 Farms breaks down the mess that is the current American farming system. 
• Nick and Justin swap stories of BBQ fails

• Nick and Justin sum up what this podcast is going to be about
• They talk about COVID and how its affecting local restaurants and farms