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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.