BBQandTech
FaktaTeknologiBBQandTECH is an energetic dive into all facets of how technology is being used to make everyone’s favorite cookout food, Bar-B-Que. Hosted by lifelong friends, Chris Ashley and Rod Simmons who share a 15+ year tech obsession with all things smoked or grilled, BBQ and Tech will share tips, tricks, and technology to earn you the title of backyard grill master. Hosted on Acast. See acast.com/privacy for more information.
Siste episoder av BBQandTech podcast
- S7 E02: Top 5 Tech Gadgets on the BBQ Food Truck (00:49:39)
In this episode of BBQ and Tech, hosts Rod Simmons and Chris Ashley dive deep into the essential tech gadgets that keep the barbecue game strong. Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.
- S7 E01: Safe and Effective Techniques for Reheating your BBQ (00:48:10)
Welcome to Season 7 of the BBBQ and Tech Podcast! After a long hiatus, we're back with Episode 1, where we dive into the smoky world of barbecue and the tech behind it. I'm your host, Rod Simmons, joined by pit master extraordinaire and now full-time barbecue professional, Chris Ashley.Full Show Notes Hosted on Acast. See acast.com/privacy for more information.
- S6 E04: Consumer vs Commercial BBQ Tech (00:33:44)
This week episode expands a discussion of weather it is time to consider more commercial tech for making great BBQFull show notes Hosted on Acast. See acast.com/privacy for more information.
- S6 E3: Fat Side Down (00:29:39)
In this week’s BBQandTECH episode, Chris delves into the switch to fat side down. Find out why he made the change and also here some of the benefits he is seeing.Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.
- New Brisket Lessons from the Food Truck (00:36:26)
In this week’s BBQ podcast episode, Chris delves into the challenges encountered while smoking brisket for the food truck—no surprise, there were plenty of BBQ-related hurdles!Full show notes: Hosted on Acast. See acast.com/privacy for more information.
- BBQandTech Going Mobile (00:39:10)
Chris's journey from a corporate America position to launching his own food truck and catering service, BBQ and Tech, is a compelling story of resilience, passion, and the power of networking. After facing the tough reality of being laid off, Chris didn't let his circumstances define his future. Instead, he turned a moment of adversity into an opportunity to pursue his passion for food and technology, blending them into a unique business venture.Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.
- Tips for using an OffSet BBQ Smoker with Kevin Wheeler (00:47:12)
Meet our special guest, seasoned BBQ Pitmaster Kevin Wheeler, who's been mastering the art of smoking on his 48-inch Lang reverse flow offset smoker for an impressive 14 years. Ahead of our first offset smoke on the Old Country Brazos, Chris and I sought Kevin's expert advice to avoid any rookie mistakes.Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.
- Mastering Large BBQ Smoke with 18 Racks of Ribs (00:52:37)
In this podcast episode, we tackled the formidable task of smoking 18 racks of ribs, debunking the 3-2-1 rib method as pure myth. Our first decision centered around whether to apply a dry rub to some ribs and wrap others for a wet treatment. Full show notes: Hosted on Acast. See acast.com/privacy for more information.
- The Brisket Comeback Story (00:52:00)
The first attempt at smoking brisket was nothing short of catastrophic, largely owing to fatigue and a series of misjudgments, alongside a problem with the ThermoWorks Signals Thermometer and temperature controller. Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.
- Cost Conscious Approach to Your Next BBQ (00:44:38)
In today's show, we've got a tasty recap of our smoked chicken and waffles adventure. Then, Chris opens up about a childhood experience that's left him averse to surprises. Following that, Rod unveils his plans for a delicious fajita dinner. And finally, we dive into the heart of the episode.Full Show notes: Hosted on Acast. See acast.com/privacy for more information.
- Lessons from Pork Belly to Chicken and Waffles (00:44:37)
In this episode, we delve into our culinary adventures, exploring the valuable lessons we've learned while experimenting with smoked pork belly in various styles and taking a closer look at the intriguing world of smoked chicken and waffles. Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.
- Pork Belly Experiment Brisket vs. Burnt Ends (00:36:40)
Chris was shopping at Costco when he saw a delicious-looking pork belly. He decided to try making it with a new seasoning and technique, inspired by our recent conversations. He decided to treat half the pork belly like a brisket and the other half like traditional burnt ends. Full show notes Hosted on Acast. See acast.com/privacy for more information.
- Global Spice Adventure to Crafting Perfect Rubs (00:50:03)
This show took many twists and turns from making your own rubs, managing heat in your rub, quality mortar and pestle, and so many more topics. One of the key topics we most enjoyed is slowly sample the rub you are trying to build so you can get the profile dialed in so it is perfect for you. Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.
- S5 E5: Backyard Pitmaster Is Almost A Hero (00:42:54)
In this episode, Chris kicks things off with a comical tale of his attempt to rescue a stranded Tesla driver—a story where the hero isn't exactly as heroic as you'd think. Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.
- Smoked Chilli For Meat Lovers and Vegetarians (00:36:57)
In today's episode, we're diving into two distinct chili variations. First, we've got a treat for all you carnivores: a chili enriched with sumptuous smoked meat.Full show notes Hosted on Acast. See acast.com/privacy for more information.
- Smoked Boneless Beef Short Ribs, The Mini Thors Hammer (00:39:32)
A social media video inspired us to smoke beef short ribs this week. We picked up the ribs from our local butcher and removed the bones. We trimmed the meat and cleaned one of the bones.Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.
- Burger blends and beyond for a culinary masterpiece (00:44:23)
In this episode, we're diving into a rich blend of brisket, short rib, and chuck. While Chris boasts an impressive home meat grinder, we've stepped it up a notch with the mighty Cabela's 1 HP meat grinder.Full show notes: Hosted on Acast. See acast.com/privacy for more information.
- Smoked Meatball Experiment: Oven-Cooked vs. Direct Smoked (00:48:04)
As we kick off Season 5 of the BBQ and Tech Podcast, Chris and Rod embark on a culinary journey with smoked meatballs, each taking a unique approach. Rod opted to begin with oven-cooking, aiming to set a moisture and texture standard that would hold up even when transitioned to the smoker. On the other hand, Chris dove straight into smoking, exclusively using beef, whereas Rod blended both pork and beef.Full show notes Hosted on Acast. See acast.com/privacy for more information.
- Sizzling Smoke and Tech Talk with Marcus McNac of Crimson Creek Smokehouse (01:05:24)
This is a mouthwatering journey through the world of barbeque. Marcus has spent a lifetime perfecting the art of barbeque, starting in Lawton, Oklahoma. His experience and passion for barbeque, from working alongside his dad at a juke joint to competing in prestigious BBQ competitions. Full show notes Hosted on Acast. See acast.com/privacy for more information.
- Starting a Food Truck with Bangin' BBQ Pitmaster Chris Patterson (00:57:38)
We have a special guest who runs a pop-up food truck. Chris Patterson is the owner of Bangin BBQ, a North Carolina-style BBQ truck where he creates his delicious BBQ dishes. For Chris, BBQ is not just a passion, but a family business that he learned from his father at a young age.Full show notes: Hosted on Acast. See acast.com/privacy for more information.
- The Love of BBQ with Chanda Mau (01:04:30)
This week, we're joined by Chanda Mau, a food enthusiast with a passion for BBQ and Cambodian cuisine. Join us as we delve into Chanda's journey and explore her love for BBQ, which has taken her to some of the best restaurants across Texas and other cities in the US.Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.
- Smoker Preparation for the BBQ Season (00:50:36)
As the temperature rises and the days grow longer, it's time to dust off your smoker and fire up your grill. But before you dive into your next BBQ session, it's essential to ensure that your equipment is in top shape.Full show notes: Hosted on Acast. See acast.com/privacy for more information.
- Switching from Grill to Griddle (00:43:14)
Rod and Chris recently shared their decision to switch from a grill to a griddle, and the reasons that drove their choice. As avid grill enthusiasts, they discovered that once they began smoking, they weren't using the grill as frequently, and realized the griddle offered more versatility.Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.
- Ultimate All-Purpose Seasoning Taste Test: Which Blend Will Elevate Your Cooking? (00:40:27)
Previously, we have made comparisons between seasonings. However, this time, we decided to conduct a taste test to compare our preferred A.P. Seasoning Killer Hogs with two other alternatives. Due to their distinct flavor profiles, it made the testing process interesting. Full show notes: Hosted on Acast. See acast.com/privacy for more information.
- BBQ for Vegan and Vegetarians (00:48:46)
This week, we aimed to offer something unique by featuring a plant-based BBQ, which includes three dishes that even the most adamant meat eater would relish. ZFull Show Notes: Hosted on Acast. See acast.com/privacy for more information.