We’re back this week talking summer highlights! Jay talks about cooking a brisket on a trusty 22-inch weber kettle, a first for him. Frankie talks 4th of July spatchcocked chicken (smoked and grilled) and a burger disaster averted! Wes tries out a new listener recommended spice and proposes a new way to cook bacon?! For a highlight episode, there’s a surprising amount of learning moments too. Hot and fast ribs strike again!

BBQ question of the day is from Eric. He asks, “What meats and cuts do you dry brine or not dry brine? And if you dry brine do you stay away from salt when you put the rest of the seasonings on or would you try and wash it off or just keep it on for extra salt flavor.” 

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