Going From The Backyard To The Big Stage

There's a lot that goes into prepping and cooking food for Thanksgiving day, and we put an emphasis on a lot of food. This episode we talk everything food from smoked turkey to candied yams.

We got an email asking about sausage so why not make a whole episode about it. Class is now in session and in this episode Jordan walks us through his process of making sausage.

There are recurring pain points that happen to beginners with the offset. We want to know about them.

There's a lot that goes into being a good influencer, and especially if you're a good BBQ influencer. This week we talk about what we want to see in BBQ Influencers content and how they should present themselves.

What is your list?

If it sounds simple, sometime's it isn't. The deciding factors that take your BBQ from the backyard to the commercial sector.

When it comes to the offset, elite BBQ can be cooked with simple variables. It's the over complication that makes delivering consistent BBQ difficult. In and out airflow for this episode.

The grates serve a purpose. Today we squash.

I see a lot of content where people are actually smoking barbecue with charcoal. Let's dive in.

We've made it a year and 100 episodes. We're about probe tender and today we discuss just what that is.