Advertise on podcast: Fire and Grain

We're excited to update you about 1907 Barbecue's launch and the first couple of months! Justin updates us on all the fun of getting the brick-and-mortar opened and the crazy response they've had. Nick touches on his Bourbon Trail trip and a bit about what's next for Fire and Grain

Co-host Nick, along with friend Clint Pollard, recount their recent massive, 1600-mile BBQ tour of Texas, where they visited 14 of the Texas Monthly's top BBQ joints in the state. Strap in, this one is loaded with info about restaurants, menus, wait times, and personal reviews of each place. 

Chef Shannon is back and is schooling the guys on all things mezcal. She also recounts her recent travels to Mexico and updates us on her upcoming cookbook and her yearly chef's dinner. 

After a long break, Nick is joined by Adam and Chris and they discuss: The new Lassalle's French Market and Farm The legend of Donny Teel What supporting local means Price gouging toilet paper Making the most of the legendary Cain’s Ballroom  Macs Mayfest version 2.0 Boiling Crawfish for 5000 and when to buy them Partying at Green Acres

Host Nick Parsons, along with guests Adam Green and Craig Kus talk about BBQ and family traditions during the holidays, along with new ventures and childhood memories that still stick with them to this day.

Nick and Justin host a live class for Tulsa Barbecue School where they answer questions, talk different techniques, and get specifc with tips and tricks. Pull up a chair and sit in on this bonus Zoom conversation!

Nick and Kevin join world-traveler, chef-extraordinaire and humble teacher, Shannon Smith, as she documents some of her favorite stories from journeys around the world, highlighting experiences with live-fire in many different countries. Her videos and blogs on chefshannon.com give people a glimpse inside Shannon's experiences and travels. She talks multiple recipes and cooking styles with Nick and Kevin  (and brings dinner!) and shares a few laughs and cocktails as they broaden their horizons of "bbq" and bold flavors. Her cookbook is set to be released soon.

The guys give a "BBQ Industry" update from the food side and the equipment side, and then jump right into the real applicable stuff - how to adapt in this changing meat environment. Including cooking off cuts home butchering primals finding hard to find stuff utilizing new cuts for old recipes They also touch on some summer trends, good and bad, and mixed method grilling. 

*Content Warning* This episode contains graphic explanations of hunting scenarios to educate listeners about the process of obtaining and cooking wild game On this epsiode Nick is joined by the Grippando family, local hunters and amatuer chefs who recently completed a DIY Colorado Elk hunt and retell their stories, processes, and recipes.

Nick is joined by friend of the show Kevin Snell to discuss how we share meals, recipes, and traditions with our family. The guys discuss: Favorite memories surrounding food and family Their best family recipes still in frequent rotation Techniques from family life that have shaped how they cook now Evolving recipes over the years Family recipe books

In an epic battle of burger-awesomeness, the guys debate, discuss, and throw punches over the best damn burgers out there. Your mouth will water as they decide: Smashburgers, diner burgers, or thick burgers Grinds/blends Cheese, seasoning Grilled, flat topped, smoked Buns and toppings Restaurant burger ratings

Pitmaster and owner of Tulsa Brisket Co., Phillip, talks about his BBQ raisin', the philosophy behind mouthwatering brisket and original craft sides, and the joys of owning a food truck in the Oklahoma summer.