BBQandTech

On this week's episode Chris decides he wants a BBQ and Tech take on the Turduken

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Going back to basics and talking about seasonings. Rod and Chris pick their top 5 seasons that they use on a variety of meats. I know you have your favorites please share your go to BBQ Seasonings.

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Tailgating with the F-150 Lightning was a dream but when it comes to the young adults delivering the quality sides to complement the meat buffet... let's just say that failed.

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The plan for F-150 Lightning tailgate is taking shape. The Sous VIde machine will be used to help warm up food. Since Chris is not in charge of sides he decided to try out his cupcake Chicken thighs ahead of the event just to make sure he is ready for game day.

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This week’s episode of BBQandTech brings the audience into a very special planning session. In a few weeks, Chris will be catering a football tailgate with a ton of BBQ using the F150 Lightning.

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If reheating in a Sous Vide is good enough for Aaron Franklin it is good enough for us. Give a listen to see how it all turned out.

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We kicked this week of talking about Breakfast Fatty's. Chris, as always, wanted to find a way to step up the fatty. Can the eggs be the side dish to the breakfast fatty vs a main ingredient? Can you make a breakfast fatty mini? Why it is important to have a bacon boarder to get a proper fill for your breakfast fatty.

Finally, we jumped into what Chris has planned for his 4th of July BBQ celebration

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This week’s episode finds Chris recording by himself as Rod is traveling. On this episode, Chris recaps the big 100 chicken quarters cook filled with tips and tricks as well as lessons learned.

Not every BBQ smoke session goes smoothly but they all offer an opportunity to learn and get better.

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Not every meal on the smoker needs to be lunch and dinner. Today we talking about Breakfast on the Smoker, specifically the breakfast fatty. Chris has not yet done a Breakfast Fatty and is considering making personal servings.

If nothing else the Breakfast Fatty give you another reason to use your smoker and something super simple to make.

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Well the results are in for the Big Brisket Cookoff. To recap we cooked an American Wagyu Brisket, one from our butcher and one from Costco as our Walmart did not have a brisket. The prices were $240, $150, and $75. Our goal was only if we treated each brisket exactly the same could average people tell the difference?

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