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On this show we discuss our first attempt at beef ribs, and we are trying somthing else new by having our good friends Josh Vaughan and Brent Smith on the show for a little BBQ Q&A! Josh and Brent have both come up with some questions that we think are helpful for them and you at home!
hope you enjoy this episode as much as we did!Support the show
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unfortunately this is our 2nd ep of the year... on tonights show we discuss a slow start to the year and our first two catering jobs of the year.
ALSO tonight we have our buddy Todd Wright of Just Wright BBQ!
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Tonight we discuss fixing Turkey for easter lunch two different ways, the first thing I've smoked since last show, and two new paid gigs coming up in June!
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Our First Episode of 2024 and we have alot to get you all up to speed on. We discuss Thanksgiving, Christmas and New Years, our first paid gig, 2nd paid gig, smoked ham that was precooked, Sous-vide things, and last but not least a freezer door left open!
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Its Interview time! On tonight's show we sit down with our friend Todd Wright of "Just Wright BBQ". With a combined 27 years of BBQ experience in the room this was definitely a great conversation and we hope you all enjoy!
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On the episode we talk our first BBQ compotation as well as Grant getting a bigger smoker!
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On tonights show we give a recap of our very busy July complete with a trip to Puerto Rico and My (Cody) first time cooking for money! Special guest Ryan Willis joins us as well!
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We discuss Pork Butts! Always trying new things, and new techniques. Also I (Cody) smoked my first chuck roast! Finally we discuss buying more smokers!
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In this show we discuss Prime rib, Cholula hot sauce, and our friend Ryan's return from Kansas City! Also we talk turkey for a few moments...
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So after getting halve way done with recording we realized we forgot to hit record!
Anyway short show this time around, we discuss a batched brisket that redeemed itself the next day, as well as future cooking plans.
Special thanks to our friend Rob for being a good sport and sitting in on he Episode.
thanks everyone!
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Smoked braised chuck roast
* 1/2 bottle red wine
* 32 ounces beef broth
* 1.5 cups brown sugar
* 2 TBSP minced garlic
Bring to boil and mix;
Smoke chuck roast at 270 for 2-3 hours until 150-160 (judge by bark) in a foil "boat" to conserve juice;
Place on bed of red onions in aluminum pan;
Add braising liquid to cover half of roast;
Add pats of butter on top of roast;
Cover pan and place in oven at 250;
Cook to 200 and check for tenderness;
Let rest minimum 30 minutes.Support the show
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On tonights show we finish our turkey talk, and discuss the end of the year festivities!
Thanks to everyone who gave us a chance this year!Support the show
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On tonight's show, We will be discussing smoking turkey, as well as some tips and tricks from Grants years of experience!
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On this show, we discuss Cody getting a free vertical smoker, smoking two pork butts at night. As well as Grant trying out a new technique with a brisket, while cooking a pork but at the same time.
Hope you like it!
The Fire & Smoke Society
The best seasonings for the best prices!
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show
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Episode 10 i can't believe it! update time, lots of new going on with us so listen all the way to the end!!
Website (Thesmokingbarrelpodcast.com)Support the show
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On this show, we will be talking about our biggest party of the year! The slight mishap that happened and the amazing food that we enjoyed. Also Grant and Kristi take a trip to Cleveland and find some really cool places.
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On this episode of The Smoking Barrel Podcast, We discuss My (Cody) first attempt at ribs, some new spices and rubs that we have come across, and our biggest event of the year, the 4th of July party!
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On this episode, we discuss our crazy busy end to 2021, and the ruff beginning to 2022. Also we have our friend Ryan in studio with us for the first time. We plan on having him involved more while he's in town.
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On tonight's show we start with Grant struggling to find a bottle opener... then we discuss chicken thighs and whether or not there underrated, as well as me having to smoke 4 ten pound pork butts for our church picnic, and Finally its story time! Grant, Jordan and I travelled to Charlotte NC for there annual Moo and Brew Festival.
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In Ep 5 we discuss our Fourth of July party / Wedding Anniversary Celebration.
Lots going on so listen close!
#bbq, #wholehog, #brisket, #pulledpork, #barrelaged, #smokingbarrel, #thesmokingbarrelpodcast, #whiskeybarrel, #bourbonbarrel, #smoker, #pitbarrel, #pitmaster, #masterbuiltsmoker, #smokedSupport the show
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