Podcasts about grilla grills

Episode 370This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!! Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!___________________________________________Taking you back to 1/31/2010 - Derrick Riches - First show that had guest video coming in as a separate feed…we talked about pellet cookers…and specifically about the then, newly released, Grilla Grills pellet cooker…Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 1/31/2010Original Full Show Link: CLICK HERE

Episode 359This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!! Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!___________________________________________Taking you back to 11/15/2011 - Being featured this week is a guy by the name of Shane Draper…he was the founder of “Draper's BBQ” back in the day. He ended up becoming a very successful seller of sauce and rub…and eventually became quite an integral part of Grilla Grills before they sold to AOB a few years back…so Shane, if you still listen…hope you are well and that you and yours enjoy a great holiday season.If you go to the full show…there is also a segment with Dr. BBQ talking about deep frying turkeys, so if that's something you might be getting into during the Thanksgiving Holiday, you might want to give that a listen and see if 14 year old content still holds water.By the way, the talk out of this particular best moments show is great…Jon REALLY goes over the top to sell it…and he does it well…even I went to the old show and listened to the whole thing…and, as he promised, it was great and filled with value! So…thank you Jon for the build up!Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 11/15/2011Original Full Show Link: CLICK HERE

On today's episode of HowToBBQRight Podcast, Malcom is stoked over SEC football and the Vikings (00:12)! We're heading off to Townsend Spice and Supply to make a GUEST APPEARANCE at their Burger Cook-Off (04:01). The steaks Malcom grilled this weekend were probably the best he's ever cooked… here's how he did it (10:08)! Pellet Grills give meatballs excellent texture, especially on these Buffalo Chicken Meatballs (23:35). Swine Life is onto something with these homemade TRUFF fries (27:37)... The community wants to know - when is Malcom gonna grill that camel meat (31:25)? Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (32:55)! Tyler wants to talk Fantasy Football, but Malcom would rather not (33:39). What is ‘Moo Gloo' (35:11)? Turns out, Amazon has some quality alto shams that I'm itching to try out (37:38). If you're cookin' a bunch of meat in the same pit, here's why SOMETIMES they aren't finished at the same time (39:30). You've heard of girl math before, but we're all about that BACON math (41:11). If you've got a MONSTER 18lb brisket to cook up, here's the BEST way to cook it - low and slow (43:00). I want to know if Malcom would ever make me venison hot dogs (46:24)... We're partnering up with Grilla Grills to giveaway a Silberbac - here is how to enter (49:14).

On today's episode of the Buck Junkie Podcast, we've got some HEAVY rain on the horizon, and here's how we're preparing for it (00:04)! We bring on Ethan from MEAT! Your Maker and Grilla Grills (01:57). We have been perfecting our summer sausage recipe, and it's FINALLY down pat (06:28)! What does it mean to make ‘free form' summer sausage (12:22)? What is the red skin on summer sausage made of (15:16)? What does hunting season up north look like for Ethan (16:25)? If you're using fat for summer sausage, these are the BEST places to get it from (19:55), and this is the SAFEST temperature to smoke it at (22:04)! Is deer bacon as good as pork bacon (26:04)? Ethan processes a lot of wild game, but what all does he like to hunt back home (29:01)? Processing wild deer is something we're all familiar with, but processing wild turkey is a whole ‘nother ball game (30:38). Do different feeds make for different tasting deer (37:01)? What is hunting season like in Missouri (42:42)? Hunting in those CWD areas can make for a FRUSTRATING experience during deer season (45:22). What is “The Rut” like up north (49:21)?  

Ethan O'Keefe of Grilla Grills and Dan Waltzer, CEO of Grill Grates, spend the hour with JT and LeeAnn talking Christmas gift ideasThis podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Go check out episode 294 for the podcast with Victor Webster of Sweetgrass Vodka. He and I grew up going to school together, and their company did a really great thing when they couldn't afford to do anything but help. Congrats on the new partnership or ownership (not sure of the details yet) with Jeremy Renner. Love ya as Hawkeye, and in the Towne. Shout out to Grilla Grills for their awesome customer service! It's nice when a company goes above and beyond expectations for quality customer care. They have been amazing since I started grilling with one of their pellet grills years ago. And SweetTooth is a good show on Netflix. It is what I though it was, but better. :) I love the story, the acting, and Will Forte as Pubba. :) --- Send in a voice message: https://podcasters.spotify.com/pod/show/joshua-peek/message Support this podcast: https://podcasters.spotify.com/pod/show/joshua-peek/support

Today on the HowToBBQRight Podcast, Malcom and I bring in a special guest from Grilla Grills, Ethan O'Keefe, to discuss our NEW smokehouse and Grilla Grills appliances (00:31). The evolution of the outdoor kitchen is HERE (06:11)! What are some of our favorite Grilla Grills (17:01)? Grilla Grills are updating and continuing old products (22:07). Malcom's man cave is a GREAT experience (31:41). What's cooking at the NEW smokehouse (39:03)? Malcom shows off a skewer trick that everyone can use (44:30). How hard is it to make your own sausage (48:55)? What kind of recipes do we cook during hunting season (51:15)? Don't forget about Father's Day (53:33)! We showed Ethan some Mississippi love and hospitality (56:23). Come check out Grilla Grills and our socials (58:06)!

In this week's HowToBBQRight Podcast, We are BACK IN BUSINESS for Season 6 (0:33)! Super Bowl weekend is FINALLY here (2:22). During the break we had some MOUTH WATERING foods (3:30). Malcom clears the air about having “canned” turnip greens for New Years Day (5:43). I FINALLY convinced Malcom to put Blue Plate on his cornbread (07:25) Duck meat is TRULY a hidden gem of meat (8:28). Malcom recreated his Walmart prime rib for Christmas and it was TO DIE FOR (12:06). Malcom's Deer Summer Sausage recipe is coming along quickly (15:12)! I can't stop thinking about our upcoming Birria Taco Recipe (17:54). Malcom smoked a Whole Hog on Outlaw's new smoker “The HAWG” (24:54). I ask Malcom all about his new Grilla Grill Chimp He's been using here lately (34:53), and why he always keeps his grill open when he lights them (39:30). We take a deep dive into FireBall's recent controversy (41:05). Over the break, someone sent us a WHOLE GALLON of Blue Plate Mayo (44:44). We start a NEW weekly segment of answering YOUR community questions (49:53). Malcom gives the rundown of how he would cook up some Chicken Tacos for a large catering event (50:20). How should you go about cooking MULTIPLE dishes all at one temperature (55:48)? Finally we close out with how Malcom would cook a DELICIOUS Elk Roast (59:40)!

Episode 261 Taking you back to December 26, 2012  - And just as we are in the middle of the 2022 YIR show - back in 2012 I attempted a “round table” year in review show…making up the panel back then is the most likely successor to Amazing Ribs.com, Clint Cantwell, Old friend of the show Shane Draper of then Draper's products and eventually Grilla Grills…and then pitmaster of Whiskey Bent BBQ (team and podcast) Chad Ward. What was the BBQ world like 10 years ago?? This will give you a great look at what the scene was like back then and it also goes to show why I might not have done a recurring YIR with a panel of people…lots of logistics that can blow up in my face…live and learn…and what I've learned is that ME doing a YIR show SOLO is better than a group doing it…but, the growth of the show is dependent upon learning what works best and what doesn't work best. So, enjoy the look back to 10 years ago and hear what we thought the biggest surprise of 2012 was to each one of us Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 12/26/2012 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!  

What do you do when no one is looking? --- Send in a voice message: https://anchor.fm/joshua-peek/message Support this podcast: https://anchor.fm/joshua-peek/support

Mark Graham is the Head Engineering and Sales Manager of Grilla Grills. LAST CHANCE ON GIVEAWAY!

Mark Graham of Grilla Grills joins JT in hour 2. After serving 11 years in the Air Force, I came home to and began working as an engineer for a family-owned manufacturing company that specializes in automotive stamping. A team and I started developing a wood pellet furnace.

Sometimes it is tricky to navigate the landscape of being an employer. Yet many times it is the obvious things that trip us up the most. Ohio Employment Lawyer Jon Hyman joins the Toolbox today to talk about why he is known as the "Master of Workplace Schadenfreude". He also shares some ways to avoid making his Worst Employer list on his blog!Plus, Jon shares his recipe for Smoked Sausage and Peppers! He also brags on his pellet smoker from Grilla Grills! You can find the recipes, and many more besides, on the Smoke and Ash Facebook group or by emailing paul@BoldlyLead.com.You can get a copy of Paul's eBook 15 Innovative Ways to Show Employees You Care and Not Break the Bank by emailing him at paul@BoldlyLead.com.Join the discussions at our Podcast Facebook group here.Learn more about Paul Simkins on his website.We happily work with Buzzsprout for our podcast. See how they can help you and get a $20 Amazon Gift Card after you pay your second invoice!Support the show (https://www.buymeacoffee.com/paulsimkins)

Mark Graham of Grilla Grills joins JT.

Mark Graham of Grilla Grills joins JT in Afterhours

Mark Graham of Grilla Grills joins JT. After serving 11 years in the Air Force, I came home to and began working as an engineer for a family-owned manufacturing company that specializes in automotive stamping. A team and I started developing a wood pellet furnace. When it hit the market, we traveled the country going to different shows selling our product. At these shows we would see wood pellet grills and thought that there might be an opportunity to expand our business and provide customers more value than what was being offered at the time. We started building pellet grill concepts, and eventually came out with the Grilla Grill. And here we are today!

Episode 119 What's on tap:  Taking you back to 5/1/2012 - During this show, we did a “round table style” show about “hot topics” in the bbq and grilling world.  On the panel, show legend and guest from last week, Chad Ward, Shane Draper from Draper's BBQ and Grilla Grills and former host of BBQ podcast “In The Hut”, Bruce McCall Junior aka “Huck Jr.  We talked about a number of topics to include “What is BBQ and what is grilling”. Round table shows are always fun.  As always, if you would like to hear something specific on an upcoming show, please send Jon Solberg and email and let him know what you desire!! (jonATthebbqcentralshowDOTcom) ENJOY!! Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP!!! Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 5/1/2012 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…HOME of the A-9 brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin or Jordan!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 119 What’s on tap:  Taking you back to 5/1/2012 - During this show, we did a “round table style” show about “hot topics” in the bbq and grilling world.  On the panel, show legend and guest from last week, Chad Ward, Shane Draper from Draper’s BBQ and Grilla Grills and former host of BBQ podcast “In The Hut”, Bruce McCall Junior aka “Huck Jr.  We talked about a number of topics to include “What is BBQ and what is grilling”. Round table shows are always fun.  As always, if you would like to hear something specific on an upcoming show, please send Jon Solberg and email and let him know what you desire!! (jonATthebbqcentralshowDOTcom) ENJOY!! Don’t forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP!!! Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 5/1/2012 Original Full Show Link:  CLICK HERE   This episode is brought to you by The butcher Shoppe…HOME of the A-9 brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin or Jordan!  Mention The BBQ Central Show for 10% off your entire order!!

You might have seen Shane Draper on the popular Destination America Show “Bama-Q” on Saturdays, as part of “Q Bones BBQ” team and with his own weekly grilling segment on behalf of Grilla Grills. On Episode 43 of the Tailgate Guys BBQ Show Podcast, we welcome Shane to our show. Shane tells us what it’s like being a part of the Bama-Q gang, how he got started in BBQ and provided some pointers for smoking that Thanksgiving turkey. Also this week, we get a preview of the Smithfield National BBQ Championship from Smithfield brand manager Laura Pall. The 24-team team event begins a tournament-style format on Thursday in New Orleans with $50,000 up for grabs. Thanks to our sponsors Smithfield, Blues Hog, Affordable Income Tax & Payroll and Colaw RV. Until next week … #SmokeEmIfYouGotEm

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In our next segment, we took some time to interview Dylan Lipe of Grilla Grills and Blackwood BBQ. Dylan is the owner of several restaurants in Chicago, Illinois, as well as a food truck in Denver, Colorado. Throughout his career, he’s been featured in many Chef magazines and has earned many awards, including KCBS and MBN competitions. He’s always been inspired by the way that food can create personal connections between people who started out as complete strangers. He’s traveled all over the world, developing and refining his cooking techniques. He has a true passion for the pit and all things barbecue, and it really shines through in his food. The thing he loves most about BBQ in general is the familial atmosphere. Everyone gathers around the pit and the fire, coming together to enjoy a meal together. It’s a very old school cooking method – an early man thing – but somehow it’s still so relevant today despite all our advanced technology.

Just in time for summer, this episode is sizzling with some great small business insight! Greg talks to Mark Graham, sales and engineering manager for Grilla Grills. Grilla Grills was born from the idea of two men in the construction industry on a fishing trip, wondering how they could make pellet smoker grills differently. Fast forward just a few years later, and this business is smoking! Hear the story behind the flames and how this idea has bloomed into a summer staple!

Welcome to Episode 41 of the podcast! Original Air Date: May 1, 2019 The Eat More Barbecue Podcast is a proud part of the Alberta Podcast Network, powered by ATB. This week's network shoutout is the 2 And Out CFL Podcast. Tune in to hear Travis Currah and Brazilian Ty bring you all the latest CFL news and insight. Visit www.albertapodcastnetwork.com for details on this and all the other great Alberta based podcasts. My weekend cooks were done on my Weber grills, the propane Genesis and my Master-Touch Series Charcoal Kettle. Visit Weber online at www.weber.com/CA/en This week's guest is Airdrie, AB's Matthew Carre. Visit the Carre-Nivore group on Facebook, as well as The Carre Group realty website at www.thecarregroup.ca Their charitable program is Airdrie Angel. Check it out at www.airdrieangel.ca for more details. Some of the places and items we discussed are: Montana's BBQ & Bar in Airdrie, AB, located at 2745 Main Street. Visit www.montanas.ca The Hayloft Restaurant, also in Airdrie. They are at 5101, 403 MacKenzie Way in Airdrie and online at www.haylofton8th.com Rival Axe Throwing: 109 Gateway Drive NE in Airdrie, www.rivalaxethrowing.com Your Local Ranch: Listen to episode 31 of the podcast to hear more and visit them at www.yourlocalranch.com Your Local Ranch is also a Traeger retailer. Grilla Grills can be found locally at Airdrie Tent & Canvas. You can find them online at www.airdriecanvas.ca and at Bay 3, 421 Eastlake Rd. NE in Airdrie. Visit the Grilla Grills website at www.grillagrills.com Check out the Alberta BBQ Trail at www.eatmorebarbecue.ca/alberta-bbq-trail and follow on Twitter @bbq_trail or Instagram at albertabbqtrail. Visit the website for a region by region listing of Alberta BBQ restaurants, and use the hashtag #albertabbqtrail on your social media posts. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Eat More Barbecue can be found at www.eatmorebarbecue.ca, on Facebook & Instagram at eat_more_barbecue and on Twitter @eatmorebarbecue. Thanks for listening. Please subscribe, rate and review. This podcast is a www.EatMoreBarbecue.ca production.

In this Episode, Jeff and Len look into the Advance Baseball Stats and the Origin of some Baseball Terms. We then shift into BBQ with Len giving Jeff a quiz and an interview with Shane Draper who tells us about their latest product, the Chimp.Call the show - 516-855-8214Email the show - baseballandbbq@gmail.comLeave a message on our Facebook pagewww.baseballandbbq.weebly.com

Grilla Grills' Engineer visits with Mark and Kevin to talk pellet grills and why you should add this to your arsenal if you want to be the talk of your neighborhood!  Grilla Grills is based out of Holland, MI and Mark was one of the two dudes that got the whole thing started.  Hear their story on the episode, and visit their website at Grilla Grills Call Hope Bees when you spot a swarm: 616-419-8640 Call Mark Graham and Grilla Grills: 616-392-7410 Call ETBD with questions for any guest or for Mark Dykema: 616-294-0807

Pitmaster Shane D joins me today on Family Meal! We talk all things BBQ and stories from the road. Shane Draper is a rockstar in the world of Q and travels with the awesome show Bama-Q in addition to being a spokesperson for Grilla Grills and avid food sport competitor. Wait till you hear about what happened when he showed up to a BBQ competition and a team had no meat! It’s a great story! Tune in at 1pm and 9pm to Spoony Radio on iHeartRadio.

On this week’s HowToBBQRight Podcast, we talk to Mark Williams from Swine Life BBQ (1:10) and he talks about what he’s been cooking lately. (8:55).  Malcom talks about making a video on getting Crispy Grilled Chicken Skin (6:40) and the Backyard Competition we judged last weekend (10:45).  Then we talk about the best BBQ Food Truck we’ve found this side of the Mississippi, Big Bad Wolf Truck in Tupleo, MS (13:45) and how Mark reverse-seared a Tri-Tip using the Beefer (14:20). Then Malcom explains how he cooked a flat iron on the pellet smoker for our Wednesday night dinner (26:00) and Mark and Malcom disagree over Sous Vide (29:40). Mark talks about Grilla Grills (37:02) and which type of pellets he runs in his grill (39:30). Next we talk about our plan for Memphis In May (41:15) and how Mark cooked a Mexican-style pork butt for his housewarming taco bar (45:30).  And we also talk about Malcom’s guest spot on the BBQ Central Show (3:08) and what we have planned for next week (53:50).

Being different is the shortest path to standing out with your products in a crowded space. That's not always a good thing, however, when it wins your customer's attention but loses their confidence as a buyer. In this episode of Shopify Masters, we talk about why it's important to create products that are unique but recognizable to new customers. Our guest is Mark Graham who heads up engineering at Grilla Grills: the best wood pellet, smoker, and ceramic grills to meet your needs. Tune in to learn The power of a unique looking product Why you want to create a video comparing all of your products -When you should focus on releasing new products versus improving existing products Show Notes: http://www.shopify.com/blog/grilla-grills-uniqueness

In this episode, Len and Jeff conclude our interview with Shane Draper of Grilla Grills. In the baseball world, we discuss our Mount Rushmore of players and another edition of..... Hall of Fame years in an otherwise Ordinary Career. Who is on your Mount Rushmore? Give us a call at 516-855-8214 or if you prefer, email us at baseballandbbq@gmail.com. Leave us a comment on our Facebook page.

It's all in an effort to get better. What microphones do you recommend and why? Do any of you use a sound board? Do you like 2, 4, 6, or 8 channels? How do you link them? Do you use power condensers or preamps? I'm learning and to be honest, I'm a bit confused looking at other people's versions on YouTube. Hit me up on my YouTube page dhswpea or under my name Joshua Peek, or under my Instagram page jtatpeek Thanks for listening to me talk about Stuff I Heard. :) Feel free to join the conversation! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/joshua-peek/message Support this podcast: https://anchor.fm/joshua-peek/support

Episode 30 What's on tap:  In this "double-header" episode, Shane Draper (from Draper's BBQ - back then), talks about getting a sauce and rub to market and the items you need to consider if you want to try it! Shane now works with Grilla Grills but still has ties in the rub and sauce market.  This content is as relevant today as it was 7 years ago...hopefully you will learn a few things, especially if this is a goal of yours at some point!    You can listen to the full show by clicking the link below. Original Air Date: 11/15/2011 Original Full Show Link: CLICK HERE

I hope your not hungry right now because in this episode I chat with Mark Graham from Grilla Grills to talk about their amazing new pellet grill. We dive into where the idea of this pellet grill came from and how Mark took his idea and turned it into a thriving company.

Jess Pryles, the Hardcore Carnivore, chats about dry-aging, her new book and BBQ families.  She also gave her thoughts on the NBBQA visit. Jason Ganahl from GQUE Barbecue in Denver, CO stopped by to talk about his restaurant and how he got involved with BBQ in the first place. Mark Graham and Shane Draper from Grilla Grills talked about how they got in to the grill business and how they have grown over the years. Kell Phelps and Doug Scheiding closed the show (and the broadcast week) talking about this version of NBBQA and what the goal is for growth.  Kell also talked about the National BBQ News and the Best of The Best BBQ competition. Grab the video on Facebook too! Thanks to NBBQA for allowing me to do the live shows from this venue.  Also, a BIG thanks to www.amazingribs.com and the Pitmasters Club for sponsoring my trip down.  Be sure to join their club for less that $25/year!  

  I had the best time talking with Shane about Grilla Grills and his BBQ passion. I have to say I really like this guy. Also, I believe we have the same grandfather. lol I hope you guys enjoy this episode and if you guys have a pellet grill coming in your life soon Please [...] The post LBBQ-058 An Interview With Shane Draper Pitmaster From Grilla Grills appeared first on Learning Backyard BBQ.

In this podcast session, I catch up with Mark Graham and Shane Draper of Grilla Grills. We talk grill models, Grilla community culture, and more.