(Hour One - October 9, 2018)

Leading off, The 2nd Tuesday of the month regular guest, Meathead from Amazingribs.com joins me. Tonight we will dive back in to the grilled pizza topic. We will also answer some of your Facebook questions as well. Meathead might also make an acceptance speech as he was inducted in to the BBQ Central Show Guest Hall of Fame last month.

For quick access to all show merch and important links, you can use this Linktree site!

PLEASE SUPPORT THE SHOW SPONSORS

The BBQ Guru

Big Poppa Smokers

Butchers BBQ

Green Mountain Grills

Cookshack

Cookin Pellets

FireBoard

Smithfield

Traeger Grills

Southside Market & Barbeque

National Barbecue News

(Hour One - October 9, 2018)

Leading off, The 2nd Tuesday of the month regular guest, Meathead from Amazingribs.com joins me. Tonight we will dive back in to the grilled pizza topic. We will also answer some of your Facebook questions as well. Meathead might also make an acceptance speech as he was inducted in to the BBQ Central Show Guest Hall of Fame last month.

For quick access to all show merch and important links, you can use this Linktree site!

PLEASE SUPPORT THE SHOW SPONSORS

The BBQ Guru

Big Poppa Smokers

Butchers BBQ

Green Mountain Grills

Cookshack

Cookin Pellets

FireBoard

Smithfield

Traeger Grills

Southside Market & Barbeque

National Barbecue News

(Hour One - October 9, 2018) - Leading off, The 2nd Tuesday of the month regular guest, Meathead from Amazingribs.com joins me. Tonight we will dive back in to the grilled pizza topic. We will also answer some of your Facebook questions as well.

Episode 40 - What’s on tap:  This episode brings you back to 2015.  First up, pit building legend, Ben Lang.  We talk about how the Lang was made and why you SHOULD think "fat sizzling and searing machine"when you hear the name LANG.

Episode 40

What’s on tap:  This episode brings you back to 2015.  First up, pit building legend, Ben Lang.  We talk about how the Lang was made and why you SHOULD think "fat sizzling and searing machine"when you hear the name LANG.  In the 2nd segment I talked with Dan Ulledahl from Chops Power Injector.  We talk about his product and why should think about grabbing one if you are on the fence with injecting at home or in your business.  The full show is linked below so enjoy this blast from past!

Original Air Date: 7/7/2015

Original Full Show Link: CLICK HERE

Episode 40

What’s on tap:  This episode brings you back to 2015.  First up, pit building legend, Ben Lang.  We talk about how the Lang was made and why you SHOULD think "fat sizzling and searing machine"when you hear the name LANG.  In the 2nd segment I talked with Dan Ulledahl from Chops Power Injector.  We talk about his product and why should think about grabbing one if you are on the fence with injecting at home or in your business.  The full show is linked below so enjoy this blast from past!

Original Air Date: 7/7/2015

Original Full Show Link: CLICK HERE

(Hour 2 - October 2, 2018) - In the 2nd hour, I will be joined by a mushroom foraging and fermentation EXPERT! Jeremy Umansky, owner of Larder Delicatessen, joins me on the show. Now, I know this might not elicit excitement from you but what you stand...

(Hour 2 - October 2, 2018)

In the 2nd hour, I will be joined by a mushroom foraging and fermentation EXPERT! Jeremy Umansky, owner of Larder Delicatessen, joins me on the show. Now, I know this might not elicit excitement from you but what you stand to learn tonight could be life changing in many areas. We will get into mushroom foraging and how to determine which ones are safe to pick and eat and which ones you should leave on the ground.

We will also talk about something called Koji. If you aren't interested in doing the dry aging thing in its normal process then you NEED to be listening to this segment tonight!!

For quick access to all show merch and important links, you can use this Linktree site!

PLEASE SUPPORT THE SHOW SPONSORS

The BBQ Guru

Big Poppa Smokers

Butchers BBQ

Green Mountain Grills

Cookshack

Cookin Pellets

FireBoard

Smithfield

Traeger Grills

Southside Market & Barbeque

National Barbecue News

(Hour 2 - October 2, 2018)

In the 2nd hour, I will be joined by a mushroom foraging and fermentation EXPERT! Jeremy Umansky, owner of Larder Delicatessen, joins me on the show. Now, I know this might not elicit excitement from you but what you stand to learn tonight could be life changing in many areas. We will get into mushroom foraging and how to determine which ones are safe to pick and eat and which ones you should leave on the ground.

We will also talk about something called Koji. If you aren't interested in doing the dry aging thing in its normal process then you NEED to be listening to this segment tonight!!

For quick access to all show merch and important links, you can use this Linktree site!

PLEASE SUPPORT THE SHOW SPONSORS

The BBQ Guru

Big Poppa Smokers

Butchers BBQ

Green Mountain Grills

Cookshack

Cookin Pellets

FireBoard

Smithfield

Traeger Grills

Southside Market & Barbeque

National Barbecue News

(Hour 1 - October 2, 2018) - Leading off, I welcome a first timer to the show and someone who is building an incredibly popular brand of cooker, Primitive Pits, Jimmy Daniel (JD) to the show. JD believes that Texas BBQ is the best bbq.