This week the Shade Tree Chefs talk about a local beer garden, pizza oven Naan bread, and fire roasted salsa.

The guys are joined by special guest Nick. They talk about Jamie's adjustment to cooking for one, Nicks impromptu taco burger, and Matt gets a new pizza oven where he explores cooking anything but pizza on it.

This weeks episode Matt reviews a new grilling tool and fire starter. He goes over his first attempt at making Refrigerator pickles and reviews Founders Ultimate Oktoberfest beer.

The guys talk about Matt's recent getaway where he had big plans for some open fire cooking. Of course nothing went to plan.

The guys talk about their recent cooks of a not so normal meatloaf along with steak and chicken Shish Kabob.

The guys decide to fry just about anything they could get their hands on.

The guys try their hand at Salmon and shrimp but couldn't decide how to cook it. So they did it three ways.

The guys go through Matt's Ugly Drum Smoker build and talk about lessons learned along with things that he would do different.

The guys bring back special guest Nick. They talk about Jamie's first cook on his vortex accessory, Matt's Independence Day cook, and Nick's pork crown roast.

The Shade Tree Chefs talk about the cook to feed a graduation party for an expected 100 people. Trials and tribulations throughout the process as a brand new smoker was used.