BBQandTech
Chris Ashley and Rod Simmons
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Recent Episodes
S7E2 S7 E02: Top 5 Tech Gadgets on the BBQ Food Truck
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…
S7E1 S7 E01: Safe and Effective Techniques for Reheating your BBQ
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,…
S6E4 S6 E04: Consumer vs Commercial BBQ Tech
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.
S6E3 S6 E3: Fat Side Down
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…
S6E2 New Brisket Lessons from the Food Truck
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…
S6E1 BBQandTech Going Mobile
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…
S5E12 Tips for using an OffSet BBQ Smoker with Kevin Wheeler
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…
S5E11 Mastering Large BBQ Smoke with 18 Racks of Ribs
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…
S5E10 The Brisket Comeback Story
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…
S5E9 Cost Conscious Approach to Your Next BBQ
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…
S5E7 Lessons from Pork Belly to Chicken and Waffles
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…
S5E7 Pork Belly Experiment Brisket vs. Burnt Ends
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…
S5E6 Global Spice Adventure to Crafting Perfect Rubs
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…
S5E5 S5 E5: Backyard Pitmaster Is Almost A Hero
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…
S5E4 Smoked Chilli For Meat Lovers and Vegetarians
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…
S5E3 Smoked Boneless Beef Short Ribs, The Mini Thors Hammer
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…
S5E2 Burger blends and beyond for a culinary masterpiece
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…
S5E1 Smoked Meatball Experiment: Oven-Cooked vs. Direct Smoked
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…
S4E11 Sizzling Smoke and Tech Talk with Marcus McNac of Crimson Creek Smokehouse
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…
S4E10 Starting a Food Truck with Bangin' BBQ Pitmaster Chris Patterson
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…
Frequently Asked Questions
BBQandTech has published 67 episodes since October 2021, covering topics in Arts, Education.
BBQandTech is currently dormant with new episodes every 2 weeks. Average episode length is 46m.
Sign up on Grep.FM to access contact details for BBQandTech, including email and social media links.
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