Sign up to save your podcasts
Or
Share September 18, 2012 – Official Archive
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
September 18, 2012 – Official Archive
Hour 1:
Creator of The Outdoor Cooking Channel and Pitmaster of HomeBBQ.com, Kevin Bevington, joins me to talk about his impending cook at the Sam’s Club Regional this weekend in Hendersonville, TN. If you have been following Sam’s you know that the Hendersonville regional is STACKED with great cooks! Kevin also promises to share some HUGE news as it relates to The Outdoor Cooking Channel…you won’t want to miss this!
Monthly contributor to the show, Scott Roberts, joins me to hit and review some new rubs and sauces. This is a great way to feel confident when you buy or the BEST way to prevent you from wasting your money on something that sucks!
Hour 2:
Meathead Goldwyn, from Amazingribs.com, joins me for the second hour. Meathead is a crowd favorite and always brings unique insight and information to every topic we cover. Tonight promises to be no different. On the agenda: Bare Bones BQ competitions, is the meat sweeter closer to the bone, infared styles of grills and letting meat “come up” to room temperature.
View all episodes
By The BBQ Central ShowHour 1:
Creator of The Outdoor Cooking Channel and Pitmaster of HomeBBQ.com, Kevin Bevington, joins me to talk about his impending cook at the Sam’s Club Regional this weekend in Hendersonville, TN. If you have been following Sam’s you know that the Hendersonville regional is STACKED with great cooks! Kevin also promises to share some HUGE news as it relates to The Outdoor Cooking Channel…you won’t want to miss this!
Monthly contributor to the show, Scott Roberts, joins me to hit and review some new rubs and sauces. This is a great way to feel confident when you buy or the BEST way to prevent you from wasting your money on something that sucks!
Hour 2:
Meathead Goldwyn, from Amazingribs.com, joins me for the second hour. Meathead is a crowd favorite and always brings unique insight and information to every topic we cover. Tonight promises to be no different. On the agenda: Bare Bones BQ competitions, is the meat sweeter closer to the bone, infared styles of grills and letting meat “come up” to room temperature.