It’s the main event folks. The one your guests will be unbuttoning their “pance” for. It’s turkey time! Fresh or frozen? Brine, inject or raw? Smoke, deep fry, or bake? We dive deep and give you the answers you’ve been searching for. Special guest Co Host, the Oregon King of Apples. Mr. Farr bids adieu.

It’s here. This one’s for all the marbles. The biggest cooking event of the year. That’s right, it’s Thanksgiving! This week we drop all of our tips and tricks on how to prepare amazing sides. The ultimate debate on stuffing. Pitmaster and producer has a special announcement. Special guest Matthew McHawkNugget.

Are you ready to pump some iron? Burn some fat? Cook up them calories? From the crew that brought you Body by Barbecue and Bourbon’s not for Quitters, comes the all new exciting program: Cast Iron Chronicles. Bake, sauté, flambé, live fire, attack unwanted house guests; this wunderkind does it all!

Meat Candy

All Hallows’ Eve is upon us. Time for all of the usual TRP shenanigans, just more eerie and spooky. So grab your pillow case and let us stuff it with our meats! Candied meats that is. 

Por'n on the Podcast is back with a theme you won't want to miss: $50 bottles that you might not grab. 

So you say you’ve got beef? Well, so do we. In fact, we have beef plate short ribs. Whole and flanken style. Don’t let our appearance of being completely intoxicated dissuade you from the briskey knowledge bombs we drop. Also, prepare yourself for a huge TRP scandal... “button gate”.

Drinks and drams. Shots and spots. Cups and chugs. Can you make a bourbon seltzer at home? Find out. Is Jeremy’s Por’n the cheapest ever? Find out. Will Matt gag on raw egg? Find out. Does Joel blow smoke? Find out. Will Stacy end up passed out on the couch? Find out.

Brisket 102

The party has ended, the guests have gone home, the dishes are done, and you have 7 pounds of leftover brisket? What do you do?! Recipes, tips, tricks, and hacks. Jeremy tries Joel's sweet, sweet Dickel juice. Matt joins the party in a way NEVER before seen in the history of TRP.

Part deux with the fire god himself: Derek Wolf of @overthefirecooking. The crew deep dives into all the live fire cooking methods. The age old question of how you fit a BBQ rub in a beer can is answered. Learn the secret ingredient to the perfect Maple Bourbon Glaze.

The meat other meats want to be. The meat that makes vegetables regret their life choices. A meat so cultured it can speak Russian... in French. Sharks have a week dedicated to this meat. Roses stop to smell this meat. Bigfoot wanders the PNW seeking pictures of this meat. This meat has no respect for the clock, it tells you when dinner is ready. This is, the most interesting meat in the world. Brisket.

Follow along as Stacy gets salty, the crew beat boxes, and there's a new host in the chair for Rapid Fire questions!

International man of fire Derek Wolf joins the crew this week. Exactly what you think happens, happens. We talk bullets, bourbon and bbq. The crew is regaled with stories of his time as an arm wrestling champion. Also, all of your question of how to cook a deer whole are answered.