This week Frankie and Jay are joined by Ryan Mitchell, co-author of Ed Mitchell’s Barbeque! This cookbook is not only full of amazing recipes highlighting North Carolina and whole-hog barbeque, but also offers an enlightening history behind this cherished tradition. Ryan shares the barbeque that started it all and growing up in the family business. He shares the motivation and development of the book and the community of people who helped bring it to life. Of course, Ryan even shares some signature #Edmitchellsbbq tips for cooking a whole-hog!

In this very special episode Jay and Frankie talk with Adrian Miller, Author of Black Smoke: African Americans and the United States of Barbecue. We’re talking his recent book and the influence African Americans have had on the world of bbq. Jay and Frankie kick off the episode with highlights! Frankie shares his country style ribs cooked on the Pit Barrel Cooke Jr. and adapting to grilling in the rain. Jay shares his new love for Grilled German Potato Salad! BBQ Question of the week is, “Is a salt, pepper, garlic rub good for burgers?” After the break we Adrian Miller joins us and we talk his cooking origin story and what influenced him to begin writing about BBQ. We then dive into the history of bbq, it’s Indigenous roots, the shift to what we currently consider bbq and the significant influence and contribution African Americans have had on the culture of BBQ. Adrian shares his thoughts on the current state of BBQ and what the future may hold.

We’re back with Sara Range! Sara is back this week sharing 5 tips for hosting a holiday party spread, and how to be a good potluck guest! From what to cook and when to cook it, to how to serve it! Sara even shares some show stopping recipes sure to impress. Of course, we gotta kick off the episode with highlights. Sara makes her TV Debut gives us a behind the scenes peek into live TV! Jay shouts out a recent visit with Anthony from Mega Texas BBQ and getting to cook on a gravity fed charcoal grill. Frankie shares a technology fail and a gentle reminder to calibrate your thermometers! BBQ Question of the week is, “What is the best way to transport your BBQ?” What are your favorite ways to take your bbq on the road?

This week we’re joined by the iconic Susie Bulloch from Hey Grill Hey! We talk BBQ blogging, products, tv and so much more. We kick off the show with highlights including Frankie’s smoked spaghetti, Wes’ almost watery disaster, and Jay’s continued love for wing dust! BBQ question of the week is, “What is the best temperature to start slicing a brisket after the rest period? What do you think? After the break we are joined by Susie Bulloch from Hey Grill Hey. Susie talks about the inspiration behind HeyGrillHey.com and the journey from blog to the multi-hyphenate business and team that it is today. She shares her process behind recipe development, gives us a peek into cooking bbq on TV, and the future of Hey Grill Hey!

Today the guys discuss smash burgers with Chef Ty Goerke, head chef of Smashburger restaurants! In the first segment highlights include Wes’ al pastor tortas with listener Gabe, Jay’s new favorite - DAS BBQ Restaurant in Atlanta, and Frankie’s pork loin top roast. BBQ question of the day is, "For a beginner, what’s the best wood to use for smoking?” In second segment we’re with Chef Ty and talk all things smash burger. With over 25 years of experience Chef Ty Goerke shares tips and techniques to achieve the best smash burger! What’s the best mix of beef to make a smash burger? What tools do you need to make a smash burger? Can you smash something other than beef!? Tune in as we answer all of those questions, and more!

This week the one and only Meathead Goldwyn joins the show! Creator of AmazingRibs.com, author of New York Times Best Seller “Meathead, The Science of Great Barbecue and Grilling” and BBQ Hall of Famer! We talk about his entry into the world of bbq, creating AmazingRibs.com, his book and the three temps every bbq enthusiast should master! Meathead explains exactly how dry brining works, the advantages of the reverse sear, hot and fast cooking, and is #fatimization a thing?

We dive deep into competition bbq judging and talk Kansas City BBQ Society (KCBS), Steak Cook-off Association (SCA), judging criteria and Anthony throws down our newest #grillcoachchallenge!

In the second segment we dive deep with Georgia Chasen and learn more about Bold BBQ and Adventure Cooking!

In this jam packed episode Steven talks smoked avocado guacamole, grilled paneer cheese kabobs, zucchini burnt ends, caveman flat breads and shares 3 essential tips to grilling vegetables outside!