BBQ and Tech

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.

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.

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.

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.

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.

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.

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.

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 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

When it comes to the ultimate cutting board, an end grain cutting board reigns supreme. In the following discussion, we will explain why and examine some of its advantages and disadvantages.Full show notes: Hosted on Acast. See acast.com/privacy for more information.

The Superbowl took a backseat to the BBQ we prepared. This was our first attempt at making Pastrami and outside of brining it is much like cooking a brisket with the exception you add no salt to the final seasoning.Full show notes Hosted on Acast. See acast.com/privacy for more information.

We like to try new BBQ and invite friends as taste testers.Full Show Notes Hosted on Acast. See acast.com/privacy for more information.

We recap our Christmas and New Year BBQ. While people say good things come in small packages, Rod admits he wants his Prime Rib in a large package. We tried a Phosphate injection to boost the flavor of the Snake River Farm Prime Rib and discuss the results.Full Show Notes Hosted on Acast. See acast.com/privacy for more information.

Planning the BBQ Thanksgiving feast 2022. It is time to share the planning process we go through for what we plan to prepare for our feast. We plan to use the tip from Pitmaster Tyler on injecting our bird. We are going to try out the Butcher BBQ Bird Booster as an Injector. We also touch on how we make a soup from the turkey and ham bones.Full Show Notes Hosted on Acast. See acast.com/privacy for more information.

It always starts with what can I smoke that I have not smoked before. Late fall and early winter is the perfect time for something hearty and warm and chilli is a perfect fit. Meat Church gave me an inspiration but as always you must throw in your own angle.Full show notes Hosted on Acast. See acast.com/privacy for more information.

Chef Calvin Riley is trained in French cuisine, we all love cooking and believe we can learn from everyone. Always wanting to learn from experts. We kicked off the conversation talking about seasonings we felt a conversation about seasonings for different types of meats. We are Backyard Pitmasters so we know all the common seasonings for amazing BBQ. When you have restaurant experience you know how to meat typesFull show notes: Hosted on Acast. See acast.com/privacy for more information.

This week we got an expert Pitmaster Tyler from Mason Dixon BBQ in Greencastle PA. We talked about smokers, grills, meats seasonings and how a BBQ shop picks what they sell. To top it off Tyler hit us with his favorite go to seasonings!Only downside is after the show ended we kept talking for 20 minutes and got so many more tips including Smokingwood.com for buying pimento wood.Please check out and follow our friends Mason Dixon BBQ:Full show notes: Hosted on Acast. See acast.com/privacy for more information.

We all love a great video where we get a tip that takes our BBQ game up a notch. Today we shared some of the tips we learned that have transformed, improved, or given us a now I get it moment when it comes to our BBQ game. Full show notes Hosted on Acast. See acast.com/privacy for more information.

On this week's episode Chris decides he wants a BBQ and Tech take on the TurdukenFull show notes Hosted on Acast. See acast.com/privacy for more information.

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.Full show notes Hosted on Acast. See acast.com/privacy for more information.

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.Full show notes: Hosted on Acast. See acast.com/privacy for more information.

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.Full show notes Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

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.Full episode notes Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

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. Full show notes Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

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 celebrationFull show notes See acast.com/privacy for privacy and opt-out information.

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.Full show notes See acast.com/privacy for privacy and opt-out information.

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. Full show notes See acast.com/privacy for privacy and opt-out information.

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?Full show notes See acast.com/privacy for privacy and opt-out information.

Chris is using rain as an excuse for not making it to the butcher on Memorial day weekend. Forget memorial day let's talk the Brisket Cookfoff. Our plan for next weekend is three briskets Snake River Farms (the gold standard), Butcher (medium quality), Walmart (Lower end but still great quality). Full episode notes here See acast.com/privacy for privacy and opt-out information.

Rod has to jump on a flight to France, so he called an audible for Chris to handle his Memorial Day cook. This highlights your need for a BBQ friend you know and trust. Chris is going down the path of a reverse sear on a Tomahawk steak and he decided to share the methods that work well. Share your Memorial Day with @RodSimmons @BigChrisAshley #MemorialDay22Full Show notes: See acast.com/privacy for privacy and opt-out information.

Your friend his hosting his annual BBQ. The party will have 100 guests and the Pitmasters are asked to prepare the meats. What do they want the Pitmasters to make?Well 24 Baby back ribs, 2 pork shoulders, 3 x 15 lb briskets and 70 chicken quarters. Our friend and Backyard Pitmaster Chris Ashley is tasked with delivering the chicken.Full Show notes: See acast.com/privacy for privacy and opt-out information.

Chis has been a long time fan and user of the Flameboss but as with many of us learned about BBQ Guru from the legendary series BBQ Pitmasters. Well after deciding to make a change, for the sake of change, he switched to BBQ Guru to see the difference. On this episode he is going to share what he likes and dislikes for each device and if pushed what tech we wants to use to manage the temperature of his pit. Full episode notes here See acast.com/privacy for privacy and opt-out information.

Season 2 Episode 4 of BBQandTech is ready for you to enjoy. This week's episode has the hosts Rod Simmons and Chris Ashley discussing their favorite BBQ tech gadgets. Smoking BBQ is always fun and challenging and for tech lovers there are many devices that can be used to make the process more precise and connected.Full episode notes here See acast.com/privacy for privacy and opt-out information.

Maybe pulled pork for a BBQ person is a right of passage. It is the most forgiving cut of meat. We talk about cooking techniques and should you use a butt or shoulder.Full episode notes here See acast.com/privacy for privacy and opt-out information.

We brought in a guest to talk about his experience and why he chose a reverse flow smoker. One of the first challenges we face when deciding we want to BBQ is what smoker to buy, and Tony shares his point of view on why chose reverse flow. Full episode notes here See acast.com/privacy for privacy and opt-out information.