BBQ & Beer - Whatcha Drinkin Whatcha Smokin?

In this episode Greg takes some of the learnings and techniques from the Myron Mixon cooking school and puts them to good use! Having never injected ribs before, Greg injects these bad assed spares, but not too much, he talks about how he wants to "sneak up " on what might be too much injection for this cut of meat. But besides that, he uses Myron's "Rib A Dub Rib Rub" forcing himself to not use his own, but adds the twist of smoking with hickory and mesquite wood! He also brings some new versions of his signature sauces. Let's see how this turns out!

The episode is basically "Part Deux" of the Myron Mixon BBQ School special! In Part One, the previous episode, we were so giddy and excited from just finishing the class that our BRAINS were SCATTERED!! Now, after a couple of weeks, and getting our thoughts together, we sit with Jim Nickoli and give you a run-down of the BBQ School weekend that'll probably make a little more sense to you. Hopefully there's some tidbits in here that'll help you right now, and if you have any questions about it, or want to add something from your experience, please leave a message in the comments, we'd love to hear what you think!... OH! and consider going to Myron's BBQ School, definitely worth the experience!

OMG! In this episode Greg and Henry decompress after getting out of Myron Mixon's BBQ cooking school! In a first for us, we come to you from Amici's in Perry Georgia! And for those that don't know, Myron is the most winningest BBQ competitor, owns restaurants, and I've seen him on BBQ Pitmasters as a judge. Meeting the Man, listening to his knowledge as he teaches his recipes was AMAZING! Listen to us as we do a quick, "right after" download of the experience!Many thanks to Myron Mixon, his family, his BBQ team, and others who where there supporting the great experience of Myron's cooking class!Many thanks also to Amici's in Perry, Georgia, for giving us a "meatless" dinner after a breakfast of whole hog, and to our server Heidi who was absolutely phenomenal in explaining the beers we where drinking, and taking care of us!NOTE: After 20 minutes 10 seconds this live recording experienced interference which could not be cleaned up. We tried here to fill in after the fact as best we could. Anyone wanting to listen to the rest of the original "crackly" version just let me know, I'll make it available.

In this episode we get down to pickin' some bones with each other as we hit on our various BBQ preferences. Special guest Jim Nickoli adds his two cents while Henry and Greg go at it! Listen in and, whether you agree or disagree, leave us a comment so we know what yours are! Keep smokin and keep it real!

In this episode Greg does something he's never done before and Henry's memories go back to early BBQ times! Mesquite is a wood used heavily in some areas, and almost unheard of in others. Join us to see how Greg overcame his reluctance to use Mesquite wood, and hear Henry talk about how Mesquite was key part of his early BBQ days. Mesquite is the lore of some great BBQ, and not only did we talk about how we made this work, we brought some along for a taste test! Give a listen, let us know what your experiences are with Mesquite and how you like to do your Q with it!

In this episode we ALL dive in! Special guest speakers Jim, Jackson, and Stephanie join Greg and Henry to really enhance the discussion about what our favorite BBQ sides are! A big shout out to the listener who suggested this topic (he's Greg's brother-in-law... hey at least someone listens!)! But seriously, if you're listening, and if you have any sides that we forgot about, let us know in the comments and we'll get it mentioned in an upcoming podcast. Keep drinking, keep smoking!

In this episode we have a special guest, Jackson Bass, who, for the first time in his life, made some BBQ! He BBQ-ed some pork shoulder on a traditional offset smoker, with nothing more than wood, a couple thermometers, and a lot of patience and vigilance! This proves that you don't need an expensive smoker, or rely on pellet smoker controls, to make great Q! Jackson was generous and brought us some samples of his pulled pork and in Henry's own words, the BBQ was "damn good!" Give this a listen, and let us know how your first experience was.

In this episode we discuss the traditional low and slow method versus going hot and fast! Both of these methods can produce some great "Q" but you have to be aware of how each method affects the meat. You can get great BBQ both ways, but there's gives and takes. So give it a listen and give us your comments, and tell us what your experiences are!

In this episode we have a special guest, Kraig Horomanski, who is going to tell us about a fantastic method for introducing some flavor known as Reverse Marinading! Kraig has dialed in a recipe for pork tenderloin, but the method can be applied to all kinds of meats! Give this one a listen, and let us know what you think, and if you have any experiences and/or recipes that could give us all a good head start to creating this kind of BBQ! Kraig was also generous and brought us a sample! Absolutely fantastic!

In this episode, as Greg contemplates building his dream Rack Shack, he and Henry talk about some of the things you need to consider when constructing a BBQ shack, or shanty. There's a lot of folks who have already built some really nice ones, so give a listen and if you have ideas, or want to share what you've done, leave those in the comments!