The BBQ Radio Show: Recent Episodes
Mitche Graf
Welcome to the BBQ Radio Show! Each week, we will bring you a variety of all things BBQ, like luscious recipes, hot new products, tips for smoking that big hunk of meat this weekend, some fun outdoor activities, and interviews with some of the biggest names in BBQ from all across this awesome country of ours. Cooking ANYTHING outdoors is better than a 5-Star meal indoors! Can I get an Amen?! I’ll see you on the back deck! Chef Mitche Graf
Today we tackle one of the most difficult cuts of meat to get right, the Flank Steak, along with a marinade that will have you doing cartwheels in your back yard!
BBQ, smoking, grilling, spending time outdoors with friends and family. There’s only one thing in this world better than that, and we all know what that is……really good jazz music…what did you think I was going to say?
Today, I am going to share with you a delicious recipe for Smoked Shrimp Cheesy Mac, or as normal people call it, Mac and Cheese, but we don’t do things normally at the BBQ Radio show…
Today, we are going to crack the code on one of the most challenging foods you will ever cook. Yes, I’m talking about the vaunted boneless chicken breast. Easy to get it wrong, very difficult to get just right. Plus I throw in a recipe for Grilled Pesto Chicken Breast that I think will become one of your favorite new dishes this year….
In our house, it’s BBQ season year around….just add an extra layer of clothing on those cold/rainy/windy days, and I’m good to go! I have a friend that is one of those fair-weathered grillers, and he actually puts his grill and smoker in his shop over the winter….so even on those nice sunny days in January or February, he can’t throw something on the grill or in the smoker, even if he wanted to! I like to at least have the flexibility to be able to fire up the burners if I so choose. Now, whether it’s the dead of winter or the blazing heat of summer, there’s always an occasion to fire up your grill or smoker. Well, today I want to share with you a few ideas on dishes you can prepare for larger groups, allowing you to display your best culinary talents while wowing your guests with tasty food.
I’m Chef Mitche Graf, the host of this here BBQ Radio Show, and today I share with you a recipe for a Bourbon Street Brisket, that is only going to take you….wait for it….only about 4 hours! Hang tight, and I’ll explain…
On today’s show, I mix up a marinade using one of the most popular ingredients known to man…. Your favorite beer. I also share a recipe for Smoked Turkey Meatloaf!
As you know, each week we dive into some wonderful recipe, or give you some Pro Tips on what kinds of pellets to use in your smoker, or ideas on how to set up your backyard kitchen. Well, today…you get none of that. We are simply going to be talking about perhaps the best food ever….of course I’m talking about the heavenly...BACON!
Today, we go way outside the box, we dive into one of the most popular food items in the entire world, and we are going to prepare it on your grill….we are of course talking about the sandwich, and the insides are going to be the things that are currently sitting in your fridge…better known as leftovers. Yes, we are going to be making leftover grilled sandwiches
Admit it, we’ve all seen videos and photos of spectacular outdoor living areas that make your house seem like …. Well, I’ve put together some simple ideas on ways you can upgrade your outdoor space…so that it becomes almost like a magnet. The more comfortable it is for you and your family, the more time you will spend outdoors in the fresh air…and if you are a regular listener to this show, and I hope you are or will be, you know that I love any excuse that gets me out of a building and into Mother Nature…and of course cooking something is just a bonus in my world! So here’s a few ways that you can turn your outdoor living area into a social Mecca
Today, we dive into a few of the absolute MUST HAVE accessories for your outdoor cooking area, some you may not have thought about before...
Today I tackle the age old question of which type of cooking is better…..Low & Slow, or Hot & Fast? Well, today we try to answer that question
Today, I share with you an amazingly simple, yet delicious recipe for what I will call the WORLD CHAMPIONSHIP PULLED PORK SLIDERS…. I’ll explain
Today, we are going to crack the code on one of the most challenging foods you will ever cook. Yes, I’m talking about the vaunted boneless chicken breast. Easy to get it wrong, very difficult to get just right. Plus I throw in a recipe for Grilled Pesto Chicken Breast that I think will become one of your favorite new dishes this year….
If you are a parent, your kids are your entire world…and on today’s episode we talk about ways that you can include them in with your grilling, BBQing or smoking plans.
Who doesn’t love bacon? It’s an important part of the breakfast of champions...bacon and eggs, hash browns and toast, a lunch food for a BLT or a Cobb Salad, a dinner food for things like Bacon & Broccoli Pasta, and perfect as an appetizer and snack food like bacon-wrapped asparagus, bacon-wrapped anything, or bacon by itself….and then there’s today’s recipe for Smoked Bacon-Wrapped Prawns with a little side of Grilled Pineapple.
Are you one of those crazy people who likes to drown your food in the hottest sauce you can get your paws on, and likes it so hot that it makes hair grow in places you never heard of…or are you someone like me who likes to actually taste their food? Most of us fall somewhere between zero spice, and 5-alarm hot! Well, the way you know how hot something really is, is by something called the Scoville Scale…and that’s what we are talking about in today’s episode.
Whether you live in a part of the world that has a year-around BBQ season, or reside in a place where a thing called winter puts a little hitch in your giddy up, I have a few simple Pro Tips on things you can do to elevate your grilling game.
On today’s show, I give you some basic guidelines on how you can create spice blends and rubs at home that are 10 times better than anything you can buy in a store!
On today’s show I dive into a pretty magical and Harry Potter-esque recipe for a Charred Corn Salsa that goes with just about anything, and I give you a couple of hacks on how to use my “ISH” method of creating a perfect recipe…
Nothing says summertime like a good rack of ribs with the perfect smoke ring, impeccable flavor, and meat that literally falls off the bone! On a future episode, we are going to be cooking the perfect ribs, but for today I want to give you the 3 biggest mistakes people make when cooking ribs, and hopefully you can avoid them!
Hello BBQ Fans from coast to coast, kitchen to back deck, and smoker to grill. Chef Mitche here, and I am so excited for today’s show because I am going to share with you a delicious recipe for Smoked Triple Cheesy Mac, or as normal people call it, Mac and Cheese, but we don’t do things normally at the BBQ Radio show… plus I’m going to give you a simple hack on how to make sure your kabob skewers don’t catch fire and ruin your Sunday BBQ.
On today’s show, I give you a delicious and addictive recipe for Grilled Tri Tip Steak, with a wonderful little chimichurri sauce drizzled on top…and I guarantee that THIS will become one of your new favorites…
On today’s show, I’m going to share with you a simple, yet incredibly scrumptious recipe for the best BBQ sauce you will ever taste, plus I discuss all the different types of wood or pellets that you can use for smoking and grilling and will give you some helpful pointers on how to determine which type of wood is best for the whatever you are cooking…
Today you are going to need to put on your heavy coat, a warm hat and some gloves, and meet me on the back deck….and I don’t care how cold it is where you are, or if you have icicles hanging from your nostrils…I’m going to share with you some simple ProTips for ways to get the most out of your winter, or cold weather grilling and smoking.
During the holidays, we all have our go-to recipes for what we prepare for our office party, block party, or just for our own family. And of course, we all get to try other people’s “special” recipes as well... Today, I ask that you think a little outside of the box… so I’m going to give you a few menu ideas that I encourage you to try in the coming days for your next get-together, or just for your own consumption..
You decide to make a romantic meal at home. You consider a pot full of spaghetti…you think about perhaps breaking out that sushi-making kit you got for Christmas in 1997 but have never used.. you even contemplate making your world famous chili...But after much deliberation, you decide that THIS night is too important to drop the ball on the meal, so you decide to go with the absolute KING of romantic meats, the beef tenderloin. Excellent choice! You have just guaranteed yourself the best night of your life, and I’m not talking about the meal!
Cornish Game Hen (also Rock hen) is the USDA-approved name for a particular variety of broiler chickens, produced from a cross between the Cornish and White Plymouth Rock chicken breeds, that is served young and immature, weighing no more than two pounds. Despite the name, the Cornish game hen is not a game bird. The name is also a misnomer because both males and females are served as Cornish game hens, meaning that many are not actually hens. They are bred to develop a large breast over a short period of time, and typically commands a higher price per pound than mature chicken. Adult Cornish game hens are not smaller than standard broiler chickens; the small size of cooked Cornish game hens is due solely to the very young age at which they are prepared.
For the backyard GrillMaster, there is no greater challenge than to smoke a beautiful and glorious brisket to perfection over the period of 8, 12, 16 hours. To most people this can be extremely intimidating to say the least, but I’m going to break it down to a list of palatable pointers that will help you along with way to your brisket heaven.
In this episode, I’m going to share a recipe for Smoked Pineapple Baby Back Ribs that will make you want to fire up your smoker right now…and if you did, I would support that decision 100%!
People tend to think fried or smoked turkey for the holidays. No disrespect to turkeys, but I think that chickens don’t get enough respect at the holiday dinner table, and that’s what we talk about today. Today we are going to be preparing a whole chicken that will have just as much flavor and juiciness but will take a fraction of the time to smoke, and can be cooked in a much smaller area, giving you lots more flexibility.
Who doesn’t love a nice juicy/tender pork chop that has big, beautiful grill marks, with a flavor that takes you to BBQ heaven? Today, we are making my Honey-Pepper Pork Tenderloin
One of my favorite things to do is to fire up my smoker, then whip up a batch of salmon, which I then turn into an incredible Smoked Lemon-Dill Salmon Dip, complete with crackers and a nice Sauvignon Blanc!
Boy, do I have a fun surprise for you in THIS episode… I actually like to think that about every episode, but today, today, is special and you know why? Because we get to use some bourbon in our recipe!
Who doesn’t love a nice sausage, fresh off the grill, topped with all of your favorite toppings, enjoyed with a side dish of…..nothing. Today, I want to take a little trip down memory lane back to our younger days, and I also share with you some simple ProTips on how to grill that PERFECT sausage on your own back deck.
Today we take a little diversion away from our typical format and discuss the topics of happiness, and the value of play and laughter…and why it seems that people ARE happier when engaged in outdoor activities like BBQing and grilling.
Jalapeño poppers as you know them now probably originated sometime in the 1980s. What is certain is that, on April 30, 1992, the phrase “jalapeño popper” was trademarked by Anchor Food Products. Heinz later acquired the name and began to distribute pre-made jalapeño poppers in a frozen form. All we had to do was deep fry the peppers and enjoy.
Today, the term is pretty much a household name, and can be found in many restaurants as one of their go-to appetizers.
Well, I want to take THIS version of the popper up about 10 levels in highfalutincy, and I think your guests are going to shower you with praises.
Today we tackle one of the most difficult cuts of meat to get right, the Flank Steak, along with a marinade that will have you doing cartwheels in your back yard!
What started out with a few sandwiches and a couple of beers before the game...has evolved the tailgate party into great American sports tradition...and I want that tradition to be carried over into your backyard or on your back deck. So, what are the main elements of a successful tailgate party? Here are a few ideas!
Today is a very special day here in the broadcast studio…. Besides the fact that I’m celebrating being alive and being amazingly handsome, we are going to spend a little time with the Holy Grail of the BBQ world, preparing the perfect beef brisket. Plus, we are going to pick some fresh green beans from the garden…
Jerky is one of those things that is simple to make, yet most people settle on purchasing those over-priced and chemically-laiden bags at the local grocery store for $15, $20, even $25 a pound (OUCH!). Well, today we are going to be making a batch of Killer Beef jerky that will cost you literally less than $5/pound all in, and believe me when I say that a pound of jerky will last you a good amount of time…unless you have kids that eat it like candy…which is usually the case in our household.
BBQ, smoking, grilling, spending time outdoors with friends and family. There’s only one thing in this world better than that, and we all know what that is……really good jazz music…what did you think I was going to say?
If you are on a budget, but want to prepare a meal meant for royalty, I got a little something something for you on today’s show. How about a perfectly grilled skirt steak (and I’m not talking about a hunk of beef with a dress), with a very tasty and addictive chimichurri drizzle on top…perfect for a hot day on your back deck.
Today we talk about America’s love affair with good old chicken, plus I share with you a few ProTips for grilling that perfect piece of chicken on your grill
On today’s show, I mix up a marinade using one of the most popular ingredients known to man…. Your favorite beer. I also share a recipe for Smoked Turkey Meatloaf!
Today, I share with you an amazingly simple, yet delicious recipe for what I will call the WORLD CHAMPIONSHIP PULLED PORK SLIDERS…. I’ll explain
If you are a parent, your kids are your entire world…and on today’s episode we talk about ways that you can include them in with your grilling, BBQing or smoking plans.
On today’s show I give you some basic guidelines on how you can create spice blends and rubs at home that are 10 times better than anything you can buy in a store, plus I share a simple yet amazing recipe for a Grilled Ribeye Steak, that has been hanging around some really good wine a little too much...
Today, we break down what I call the “ISH” method of cooking, and I share a simple recipe for The World’s Best Salsa
Today, we are going to be making some perfectly Grilled Parmesan-Lime Street Corn. Mexican Street Corn, or Elote, has been around for 100’s of years with a variety of different spices and flavorings being added to the outside. It’s popular at fairs and music festivals, and now will be popular at your house if it’s not already!
Today, I am going to share with you a delicious recipe for Smoked Shrimp Cheesy Mac, or as normal people call it, Mac and Cheese, but we don’t do things normally at the BBQ Radio show…
On today’s show we dive into another fantastic recipe for one of my favorite foods, and I’m sure yours as well….which is anything with bacon on it! We’re whipping up a recipe for Smoked Bacon-Wrapped Scallops, with a little lemon-dill aioli
On today’s show, I’m going to be sharing a recipe that is more of an appetizer, or as we call it in our house, an apeteezer because it just teases your appetite. We are going to make a batch of Smoked Pineapple-Jalapeno Chicken Wings
Today, we are going to crack the code on one of the most challenging foods you will ever cook. Yes, I’m talking about the vaunted boneless chicken breast. Easy to get it wrong, very difficult to get just right. Plus I throw in a recipe for Grilled Pesto Chicken Breast that I think will become one of your favorite new dishes this year….
Although you may hear terms grilling and barbecuing used interchangeably, there’s a very big distinction between the two. We define grilling as very hot, fast cooking directly over and close to the
heat, with little to no smoke. Barbecuing, on the other hand, refers to slow cooking with low, indirect heat and the addition of wood smoke. For today’s test, we will focus on the technique of barbecuing on a charcoal grill. Enough of that, let’s get into your very short, only 4 questions, BBQ IQ Test!
When it comes to BBQing, I have some very simple rules. Always, and I do mean always have yourself some good music playing, have a nice beverage in your hand (hot or cold), and surround yourself with lots of family and friends. As long as you can do those things, the rest kind of works itself out. It doesn’t really matter what’s on the menu, it’s all about the intangibles, the things that truly make a difference in your life, and the lives of the people who mean the most to you.
I’m Chef Mitche Graf, the host of this here BBQ Radio Show, and today I share with you a recipe for a Bourbon Street Brisket, that is only going to take you….wait for it….only about 4 hours! Hang tight, and I’ll explain…
As you know, each week we dive into some wonderful recipe, or give you some Pro Tips on what kinds of pellets to use in your smoker, or ideas on how to set up your backyard kitchen. Well, today…you get none of that. We are simply going to be talking about perhaps the best food ever….of course I’m talking about the heavenly...BACON!
We are going to talking about how you can grill up the perfect cheeseburger, plus a few interesting facts about this heavenly food item...
Today, we dive into a few of the absolute MUST HAVE accessories for your outdoor cooking area, some you may not have thought about before...
Today, I share with you a recipe for my world famous Honey-glazed baby back ribs, with a secret ingredient that I think will surprise you just a bit but will hopefully get your creative juices flowing.
Today I tackle the age old question of which type of cooking is better…..Low & Slow, or Hot & Fast? Well, today we try to answer that question
In our house, it’s BBQ season year around….just add an extra layer of clothing on those cold/rainy/windy days, and I’m good to go!
I have a friend that is one of those fair-weathered grillers, and he actually puts his grill and smoker in his shop over the winter….so even on those nice sunny days in January or February, he can’t throw something on the grill or in the smoker, even if he wanted to! I like to at least have the flexibility to be able to fire up the burners if I so choose. Now, whether it’s the dead of winter or the blazing heat of summer, there’s always an occasion to fire up your grill or smoker.
Well, today I want to share with you a few ideas on dishes you can prepare for larger groups, allowing you to display your best culinary talents while wowing your guests with tasty food.
Today, we go way outside the box, we dive into one of the most popular food items in the entire world, and we are going to prepare it on your grill….we are of course talking about the sandwich, and the insides are going to be the things that are currently sitting in your fridge…better known as leftovers. Yes, we are going to be making leftover grilled sandwiches
Today I share a recipe with you for a Braised Brisket with an Apple-Bourbon Glaze that will have you doing cartwheels in the back yard! There’s absolutely nothing wrong with seasoning a brisket with a little salt and pepper, braising it in your favorite beer, and calling it good. Today, we’re throwing in a few new ingredients that I think you are going to enjoy.
Admit it, we’ve all seen videos and photos of spectacular outdoor living areas that make your house seem like …. Well, I’ve put together some simple ideas on ways you can upgrade your outdoor space…so that it becomes almost like a magnet. The more comfortable it is for you and your family, the more time you will spend outdoors in the fresh air…and if you are a regular listener to this show, and I hope you are or will be, you know that I love any excuse that gets me out of a building and into Mother Nature…and of course cooking something is just a bonus in my world! So here’s a few ways that you can turn your outdoor living area into a social Mecca
Today we have 4-way dual to the death of who’s BBQ style is the undisputed champion of the BBQ world. Our competitors today are from Carolina, Kansas City, Memphis, Texas, and a surprise entrant the Pacific Northwest. We could literally spend hours discussing the nuances of BBQ, but in the essence of time, I’m going to just give you some broad stroke highlights. From there, you can dig on as deep as your little heart desires. We all know that there are 3 basic ingredients to all great BBQ…meat, some sort of wood smoke and flame, and some sauce or seasoning based on which region you are from or what style you prefer.
Are you one of those crazy people who likes to drown your food in the hottest sauce you can get your paws on, and likes it so hot that it makes hair grow in places you never heard of…or are you someone like me who likes to actually taste their food? Most of us fall somewhere between zero spice, and 5-alarm hot! Well, the way you know how hot something really is, is by something called the Scoville Scale…and that’s what we are talking about in today’s episode.
Today, I’m breaking out a recipe for Grilled Beer-Marinated Steak Fajitas, that I have a feeling will get added into your meal rotation at least once a month…
We all associate the word Tailgating with college football. The word conjures up visions of BBQ grills, smokers, people sitting around in chairs, decked to the gills with their teams’ colors, plates filled with 5 lbs. of goodies…and of course everyone comes to these things with a colossal appetite!
Each year, just in the US, we spend $12 billion on an estimated 50 million tailgaters. Since around 1/3 of all people who tailgate don’t even go into the stadium, this unique American pastime has fans hooked before, during and after the game.
There are countless styles of tailgating grills/smokers/speaker systems, and other accessories
The modern tailgate does have its roots college football, when in New Brunswick, New Jersey, a game between Rutgers and Princeton in 1869 started the tradition of groups congregating with food and drink to cheer together for their ‘team’… actually, in the 1861 Battle of Bull Run in the American Civil War when civilians from both sides gathered with picnic baskets to watch the battle and root for their soldiers.
Today, it’s just an excuse to get together with family and friends, and chow down. So, here’s a few simple ideas on what you can put together for your next tailgate party-
For most of us, our grills are an extension of our kitchen’s, and also our personalities. When I go to a friends house, one of the first things I notice is how there back deck is set up, what kind of equipment they have... Some people say you can tell who a person is by the car they drive or the clothes they wear…I say it’s about what kind of grill you have!
Choosing the right grill can get overwhelming, so we've gathered a few tips for finding the perfect fit for your patio, back deck, camper, vacation property, or tailgater.
If you are a regular listener to the show, you already know that I have a 365 philosophy…meaning I look for reasons, or excuses, to cook outdoors every day of the year. Many of you think that once the weather turns cold, your grill and smoker need to be put away until springtime, and all those grilling ideas you have floating around in your brain have to be put on hiatus. Well, here’s a few tips for Winter Grilling...
Today, I’m going to take one of the most loved inside dishes, and turn it into a little piece of grilled perfection….I’m talking about the oh so popular Chicken Nachos…….on the grill!
Whether you live in a part of the world that has a year-around BBQ season, or reside in a place where a thing called winter puts a little hitch in your giddy up, I have a few simple Pro Tips on things you can do to elevate your grilling game.
Back ribs are cut from where the rib meets the spine after the loin is removed. The upper ribs are called baby back ribs, but not because they come from a baby pig! They're only called baby because they are shorter in relation to the bigger spareribs.
Now, I have 2 golden rules for BBQing, grilling and smoking…#1- Always have some great music playing, and a nice beverage in your hand, and #2- there are no rules. Recipes are meant to be played with, massaged, edited, enhanced and adjusted to meet YOUR personal preferences and tastes. In fact, I don’t think I have ever used the exact same recipe twice. There’s always a little something that I change each time…and I recommend you do the same.
Cornish Game Hen (also Rock hen) is the USDA-approved name for a particular variety of broiler chickens, produced from a cross between the Cornish and White Plymouth Rock chicken breeds, that is served young and immature, weighing no more than two pounds. Despite the name, the Cornish game hen is not a game bird. The name is also a misnomer because both males and females are served as Cornish game hens, meaning that many are not actually hens. They are bred to develop a large breast over a short period of time, and typically commands a higher price per pound than mature chicken. Adult Cornish game hens are not smaller than standard broiler chickens; the small size of cooked Cornish game hens is due solely to the very young age at which they are prepared.
For the backyard Grill Master, there is no greater challenge than to smoke a beautiful and glorious brisket to perfection over the period of 8, 12, 16 hours. To most people this can be extremely intimidating to say the least, but I’m going to break it down to a list of palatable pointers that will help you along with way to your brisket heaven.
Now, you may know Flank Steak as Beef Flank; Flank Steak Filet; Jiffy Steak or Plank Steak. It’s lean and boneless with lots of intense beef flavor, and seems to do best when marinated and grilled, and sliced thin. You can use it in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. That’s how we use it in the Graf household. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fiber) is very apparent in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the meat more tender.
Today, we are making my Whiskey River Pork Chops, with a Honey-Butter Glaze (along with a special something something thrown in).
Kabobs are like the pizza of the grill. Simple to put together, and you can also get as creative as you want with what you put on the skewer. The first kind of “kebab” dates all the way back to 17th century BC in Greece. Excavations carried out in the area found what is called firedogs (dog barking). No, not those kind of dogs…these were stones carved to look like long dog-like animals that would have slots for skewers to lay in. So, whether you’re enjoying kebabs in the comforts of your backyard or on the streets of a bustling city, there is no denying that this is a favorite shared by cultures all around the globe. Regardless of what you decide to skewer, here’s a few ProTips for ways to make sure you are getting the most out of your kabobbing experience
Today, we dive into a scrumptious recipe for Grilled Salmon with a tasty Lemon-Dill Butter Sauce, which if you aren’t a lover of salmon right now, you will be by the time you finish this recipe. Being from the Great Pacific Northwest, we have fresh salmon all over the place from Farmer’s Markets, to food trucks, to our local grocery stores…and hopefully will be on your table very soon…
Now, there’s considerable evidence that suggests that either the USA or Germany was the first country where two slices of bread and a ground beef steak were combined into a "hamburger sandwich" and then sold. Obviously, It is named after the German city of Hamburg, but the hamburger is now readily identified as a food group that is uniquely from United States… Along with Apple Pie and Chevrolet. It has become a culinary icon in the US of A. Alright, here’s a few simple tips that will assure that your burgers attain Platinum Status…at least to your close friends and family..
You know, BBQing for me is a way to escape the craziness of the world for JUST a little while, and allows me to be one with the ingredients. If you enjoy cooking outdoors like I do, you know what I’m talking about.
When I was growing up, my Dad would make up batches of his World-Famous Homemade Chili and we would take it with us hunting, or fishing, or gold panning in the high dessert in the Sierra Nevada’s. It was magical to me then, and it is now…So today, we are making up a batch of Dad’s World-Famous Smoked Chicken Chili.
I have a few simple tips that will take the stress out of trimming your brisket, and will free up some of your time so you can sit on your back deck and stare at your favorite tree! Smoking a brisket is definitely a labor of love…there’s the selection process at the store, then you to spend time trimming, you apply your marinades and rubs, and let is sit for a few more hours or
overnight, then the long/slow process of smoking it which will last all night or all day depending on when it needs to be ready to serve, you need to let it rest it for another 30 minutes or so, then you finally get to slice it, plate it and THEN you get to enjoy the results of all of your efforts. So, here’s a few simple ProTips!
On today’s show, I give you a delicious and addictive recipe for Grilled Tri Tip Steak, with a wonderful little chimichurri sauce drizzled on top…and I guarantee that THIS will become one of your new favorites…
Today, I’m going to give you 3 Slider ideas in about 3 minutes using only 3 main ingredients, kind of a rapid fire episode, so grab a notepad and pen!
On today’s show, I mix up a marinade using one of the most popular ingredients known to man…. beer. I also share a recipe for Smoked Meatloaf
Today we are going to talk about how to figure out how big your portion sizes should be, and how much meat you need to purchase for that get-together this weekend…and I also share with you a quick and easy recipe for grilled pineapple-teriyaki tofu steaks…
On today’s show, I give you some basic guidelines on how you can create spice blends and rubs at home that are 10 times better than anything you can buy in a store!
On today’s show, I’m going to share with you a simple, yet incredibly scrumptious recipe for the best BBQ sauce you will ever taste, plus I discuss all the different types of wood or pellets that you can use
for smoking and grilling and will give you some helpful pointers on how to determine which type of wood is best for the whatever you are cooking…
On today’s show I dive into a pretty magical and Harry Potter-esque recipe for a Charred Corn Salsa that goes with just about anything, and I give you a couple of hacks on how to use my “ISH” method of
creating a perfect recipe…
Nothing says summertime like a good rack of ribs with the perfect smoke ring, impeccable flavor, and meat that literally falls off the bone! On a future episode, we are going to be cooking the perfect ribs, but for today I want to give you the 3 biggest mistakes people make when cooking ribs, and hopefully you can avoid them!
Who doesn’t love bacon? It’s an important part of the breakfast of champions...bacon and eggs, hash browns and toast, a lunch food for a BLT or a Cobb Salad, a dinner food for things like Bacon & Broccoli Pasta, and perfect as an appetizer and snack food like bacon-wrapped asparagus, bacon-wrapped anything, or bacon by itself….and then there’s today’s recipe for Smoked Bacon-Wrapped Prawns with a little side of Grilled Pineapple.
Hello BBQ fans from coast to coast, kitchen to back deck, and smoker to grill. Chef Mitche here for another fast-paced, scintillating and exciting edition of the BBQ Radio Show. Now, whether you are smoking a brisket for 13 hours for a big get-together, or are simply putting together a little meal on Saturday night for your family, anything that gets you outside for some fresh air is always a very good thing. Today, we are going to be making some grilled Street Corn, along with a refreshing cocktail that I bet you will want to try as soon as humanly possible.
Hello BBQ Fans from coast to coast, kitchen to back deck, and smoker to grill. Chef Mitche here, and I am so excited for today’s show because I am going to share with you a delicious recipe for Smoked Triple Cheesy Mac, or as normal people call it, Mac and Cheese, but we don’t do things normally at the BBQ Radio show… plus I’m going to give you a simple hack on how to make sure your kabob skewers don’t catch fire and ruin your Sunday BBQ.
On today’s show, I’m going to be sharing a recipe that is more of an appetizer, or as we call it in our house, an apeteezer because it just teases your appetite. We are going to make a batch of Smoked Party
Wings with a couple of different dipping sauces.
One of the best things about cooking on the grill is that each time you open your hood and put something on, you have the chance to create a magical moment with your cooking that will elevate your
family and friends experience to a higher plain, even if for a little while. While we may always have the best intentions, there are times when things just don’t seem to go our way. Here’s a list of some common mistakes, and ways you can avoid falling prey to the BBQ Goblins.
Hello BBQ Fans from coast to coast, kitchen to back deck, and smoker to grill. I’m Chef Mitche, your 59 year old host in a 12 year old body, and today we are going to crack the code on one of the most challenging foods you will ever cook. Yes, I’m talking about the vaunted boneless chicken breast. Easy to get it wrong, very difficult to get just right. We’re also going to talk about what to look for in a digital thermometer….so let’s get after it.
On today’s show, Chef Mitche give you 4 creative ways to keep your grill grates clean and debris-free without using chemicals, plus a luscious recipe for Smoked Pork Loin…..on your BBQ instead of in your smoker!
In this first episode, Chef Mitche gives an intro to his podcast, and discusses why cooking outdoors on a grill or in a smoker has become so popular. He also lays done some basic rules for BBQing, and reasons why you should jump on the BBQ train!