Is that smoker meant to be at the bottom of a swimming pool? How big is the world’s biggest frypan? Have you done your yearly BBQ rub culling? All these questions and more are answered in Episode 51 of the Under Seasoned BBQ Show.

In this episode:

• Michelin-star tri-tip

• Tex-Mex-Cajun boudin sausage

• Brisket-fried popcorn

• Father and daughter Texas BBQ pilgrimage

• World’s biggest frypan in Mexico

• Brisket & gravy Yorkshire puddings

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