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Fire and GrainEpisodes
Episodes of Fire and Grain
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The guys talk about Nick's trip to the American Royal World Series of BBQ with Hat Creek Q. They discuss: How to qualify What the Royal is and who competes Categories and schedules They also talk about the new Hasty Bake barrel smoker, the up
Nick and Zach get the rare opportunity to sit down with the legendary BBQ "King in the North," Greg Moir. Greg has been a staple in the Hasty Bake and northern BBQ community for over a decade. They discuss his cooking origins, Minnesota beer, c
Nick speaks with Zach Rowell, Director of CX from Hasty Bake Grills, to talk about Zach’s history and intro to Hasty Bake. They also touch on the Scratch and Dent sale event coming up. Lastly, they ponder the top 5 pieces of advice to improve y
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 bi
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,
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
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 vi
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 ha
*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
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 Techn
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 Gril
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.
An awesome conversation with pitmaster and owner Zack of Edge Craft Barbecue about the theology of BBQ, it's origins and the launch of his new BBQ joint in OKC.
The backstory of Prairie Creek Farm with farmer Nate, along with discussions on ethical farming, current regulations, the ongoing meat price battle, and the importance of supporting local farms.
The guys throw down in an epic battle of wits and strength. Well, not really, but they do have some good-spirited debate on the following topics: Grass finished vs Grain Finished Dry age vs wet age Dry rub ribs vs sauced ribs Beef burnt ends v
The guys are addressing 2021 BBQ trends such as: Grilled Veggies and pandemic gardens Weird, fancy spices and chef shows Live fire grilling in the backyard Mixed-method grilling and sous vide Technology in the grill Burgers - smashburgers vs b
The guys work thru recent mailbag questions such as: Spring cleaning tips for pits and grills Is it important to clean your pit? Reseasoning? Is it a thing? Why? Charcoal types: What’s the difference? What is creosote and why is it bad? What
On this star-studded episode, we talk about: Sausage Brothers Meat & Deli and the history of Craig the Butcher New adventures in business Mac's Mayfest - the huge summer kickoff party Adam Green of Mac's BBQ is planning Donny Teel, one of the
On this episode Nick and Wes talk about learning backyard BBQ and what it takes to start a new hobby. They talk pits, meat, processes and fire. Justin also joins remotely and walks us thru cooking on his 1000 gallon pit and prepping for food tr
On their first video-podcast ever, the guys talk with BBQ biz owner Oliver Larrabee of Killer Wail BBQ about flavor, technique, and cooking in negative-degree temps. They also passionately discuss jam vs jelly, how to make the best grits, and w
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