Blind Grilling Experience: Recent Episodes
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Encouraging independence through accessible technology at the grill, in the kitchen, and in every other aspect of life. Sharing experiences from a unique perspective in activities you would not expect the blind or visually impaired to be involved in.
Chris is joined in studio with Tony who was passing through the area and wanted to say hello. Last season, Tony was a guest talking about his homemade fridge smoker and Big Green Egg outdoor kitchen setup. This time we talk about our favorite cooks and offer some pros and cons to pellet smokers. We also discuss some other hobbies we love. Email questions and comments to: info@blindgrilling.com
Chris survived his camping trip and tells about his experience with tarantulas and the All Terrain Cane. Questions and recommendations for subjects came pouring in and this episode examines how to mitigate the smell of fish. Any questions? email us at info@blindgrilling.com
I’m headed into the backwoods of the Ozark mountains to camp with some friends. Going to try a new French press coffee maker at the campsite and report back with some other adventures. We remind folks about the usefulness of a fish basket for grilling and then talk about how to cook eggs without breaking the yoke. Email us at: info@blindgrilling.com
It’s a new season of BGE and we are so appreciative of all the emails and texts we have received. We will answer a few of your questions about meat probes, starter sticks, grills and more. Chris spoke at the MOKA Conference in Springfield, MO which was put on by the MLV foundation. We have also traveled to Texas and Tennessee for some preaching appointments. We were able to eat a smoked pecan pie from Pulaski County TN made by Papa B’s. Email us info@blindgrilling.com
For our last show of season 3 we are talking about the new Meater 2 Plus wireless meat probe and what I love about it. We then talk about cooking prime rib and how to please everyone regardless of how they like their meat cooked.
Thanks for a wonderful year and season of Blind Grilling Experience.
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We are recovering from our food coma after an amazing week of Thanksgiving treats. While Turkey was the star for most folks, we had some duck breast that stole the show.
Update on my diet and the great results from eating the right kind of fats and looking forward to talking about prime rib for Xmas.
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Hope y’all have taken your turkey out of the freezer to thaw. Are you smoking a ham. Try equal parts of apple juice, orange juice, pineapple juice and honey as a sprits while on the smoker. Smokey sweet goodness awaits your tastebuds.
We are also going to try the new Meater 2 Plus waterproof meat probe and let you know if it is worth the upgrade.
Happy Thanksgiving.
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Chris walks through his recommendations for preparing your turkey this Thanksgiving. From thawing it out, how to inject and how to avoid an over salted brined turkey. Timing and tips for crispy skin. Did he say mayo? Yes, and you won’t regret using mayo on your turkey prep if you follow some is pre instructions.
Happy Thanksgiving.
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Preparing for Thanksgiving is key for success. Whether you are ordering a fresh turkey or a frozen one, you don’t just throw it in the oven or smoker without some prep and serious consideration of flavors. To brine or not to brine, that is the question. What about injections? What are some things we need to have on hand to ensure the best results?
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Winter arrived and I am not as keen on smoking in the cold any more. Technology is great when it works and a nightmare when it doesn’t. Software updates can render devices useless and power outage causes us to cook old school so it is good to keep those skills sharp. Finally, I’ve jumped into the hobby of 3D printers and may have found an accessible option. I will keep you updated on my adventures with the Bambu Lab X1C printer.
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We finally removed the broken canopy over the grilling facilities to make room for some new construction. Winter is coming and we are expecting our first hard freeze so had to unhook the water lines and hot water heater from the outside sink. If we have to work on the deck we might as well through a pork shoulder on the smoker for some pulled pork. Hard to get away from the spicy apple seasoning and apple juice brine so that is what we did. Y’all stay warm.
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So good to be back home after traveling to visit our girls in Alabama. Both my girls are amazing cooks and made us some great food but a few of the restaurants left some things to be desired. After returning home we have fired up the grill and smoked some cheese, reverse seared steaks and put together an easy pork roast that is full of flavor.
Finally, I preached a sermon about the war in Israel and who are the heirs of Abraham today. Follow the link to my Gospel Preaching With Chris Peltz YouTube channel.
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Chris begins by talking about smoked cream cheese and then gets to all the hype around grass fed beef. While it is leaner, Chris is not convinced it is better. Let us know what you think.
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Krispy Kreme Donuts are popular for several reasons but when you through them on the grill, they are truly over the top GOOD. You have to at least try them before you knock them. Also, we grilled some Chuck Eye steaks with mixed results. Chris loved the first bite, texture and flavor but there was way too much fat that did not render down. However, for the price, it is worth trying again. Finally Chris shares his thoughts on a new idea for stuffed apples to maximize the flavor and creamy goodness inside. Stay tuned for further updates and email us to let us know if you try anything we talk about.
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We love desserts on the grill and confident you will as well. Try your favorite apple pie, peach or blackberry cobbler, cakes or other baked goods on the grill. We also love grilling fruits like pineapple, peaches, apples and bananas. Don’t knock it ’til you try it. Finally there is the campfire classic S’more with a twist for the grill. In the middle of all that we take a side trip on getting more smoke with pellets using the Grill Grate brand cooking grates.
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You wanted to know if I still have an air fryer and what I might know about accessibility. Well, yes, I still have an air fryer, the Cosori Dual Blaze, which has been working with my Amazon speaker and almost completely accessible. However, I can’t go all in with the air fryer for preparing complete meals. It is my go to for reheating leftovers. It is hard not to fire up the grill or use the sous vide instead of the air fryer. Finally, the results of the World Championship Squirrel Cook-off are in and Nick got third place. Congratulations and good luck next year. It amazing me how creative you guys get with your cooks. Thanks for sending in your recipes and I look forward to sharing them next week.
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Looking for the perfect grill scraper and my quest to make it from wood. Then we get into the Pork shoulder and my preferred method of cooking. While I’m at it, I’ll talk a little about the difference between brining and marinade for meat.
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I’m dropping hints on the World Championship Squirrel Cook-off taking place September 23rd and hooking you up with another game day appetizer with a sweet and spicy kick. Chris gives his tip for the best fried rice. We want your feedback on adding a blind hobbies episode to this feed or creating a new podcast all together that would be dedicated to various hobbies for the blind and visually impaired.
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Garden season is done but Chris has a tip to share about those last cucumbers and left over pickle juice. He also answers a few questions about the Big Green Egg plate setter and the bluetooth dome thermometer. Then it is all about chicken breast with several ideas to spice up that bland piece of meat. My mouth is watering just thinking about all the ideas Chris has shared.
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Congratulations to Nick on another first place ancillary cook in Alaska with our brisket and pimento cheese egg rolls. Chris has also been taste testing some new recipes for the World Championship Squirrel cook off. Also talk about the battery pack for the FLameBoss and which ceramic grill I prefer, BGE or KJ.
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We answer a few questions from our listeners and talk about our Halibut cook before getting to the brisket. Tips for the best brisket begins with purchasing a whole packer cryovac three weeks before you intend to smoke it. Place it, unopened, in your refrigerator and leave it alone for three to four weeks. Smoke it at 275 indirect for the first four hours and then wrap and place a probe in the flat. Bring temperature of meat up to 205 and then test for probe tender. Let it rest for an hour or two before slicing. Do not worry about trimming.
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Not everyone can cook no matter how hard they try. Others don’t like to cook and some just need very specific instructions. A young couple learned the hard way that the best thing on the table isn’t always good.
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We start with your feedback with one email from Shawn which he wrote to the Meater probe support about the lack of accessibility for the Meater Block. Then Kevin wrote in to tell us about his excitement trying to reverse sear some T-bone steaks. Since he ran out of propane, Chris shares a trick to help determine how much propane you may have left before firing up the grill for the next cook.
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It’s time for the fantasy football draft and practicing for those game day appetizers. Chris shares his ideas for some great homemade pizzas and bbq nachos.
Watch the video on our St. Louis style pizza crust and the Big Green Egg link to Sarah’s stuffed pretzels
https://www.youtube.com/watch?v=JdWGuGCaGr0&t=57s
Thin Crust Pizza dough recipe:
2 cups and 2 Tbsp flour
Half tsp salt
One tsp baking powder
Two tsp olive oil
Two tsp dark corn syrup half cup and two tablespoon water
Mix until thoroughly combined in medium bowl. You will be very stiff. Divide the dough in two balls. Roll into a circle shape. Recipe makes enough for two 12 inch pizza crusts. The dough is ready Ito use” as-is”. Do need to let rise or kneed.
https://biggreenegg.com/recipes/sarahs-stuffed-pretzels/
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Chris answers a listener's question about smoke tubes and getting more smoke from a pellet grill. The listener also tells how accessible his pellet grill is. Then it is all about pork belly burnt ends and the amazing flavor you can get.
A four to five hour cook at 275F indirect it is a mixture of savory and sweet delights and the apple glaze sends it over the top.
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We are beating the heat by beating some taters into culinary delights. Chris even explains how to make mashed potatoes without boiling water. You don’t want to miss this! From great to amazing stuffed and smoked potatoes, is there any end to our creativity?
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Chili is one of my favorite dishes and I can eat it year round. I make it with brisket, burger, roast, ground pork, and even on the smoker. One day I was served a plate of spaghetti and they called it chili, Cincinnati Chili. Not that it was bad, but it was not chili.
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Football season means appetizers and finger foods. The sausage Fatty and Jalapeño popper are some of our favorites.
You can make them more spicy by using the seeds from the jalapeño or tone it down by removing them completely. Either way, you will be the grill master extraordinaire
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We are talking all about Wagyu beef and I have a call to action. Our friend, Walter from NYC lost everything to a fire and there is a GoFundMe link on our FaceBook page. Blind Grilling has sent some replacement grilling and cooking accessories his way, but if you would like to help, please head over to our Facebook page and click the link. What is Wagyu and why can we not know exactly what we are getting if beef is labeled Wagyu in the U.S. today? The USDA has no grading system for American bred Wagyu beef and Japan has banned the export of more living Wagyu cattle for breeding. While Wagyu is amazing and something you should try at least once, it is not worth the extra cost when it comes to American bred Wagyu. Send questions and comments to blindgrilling@gmail.com or info@blindgrilling.com Check out our website at blindgrilling.com Subscribe to our You Tube channel at: youtube.com/blindgrilling Like us on Facebook at: www.facebook.com/blindgrilling Visit our sponsors: https://lanesbbq.com/ https://kickashbasket.com/?ref=MgW7rNTx If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777 Press 2, then 4 and then 28 for Blind Grilling Experience
Chris breaks out the sous vide machine to try cooking shrimp using this method for the first time. It is so easy and so great; we plan on doing it a lot. He also shares a recipe for some cajun shrimp bread which you can find below:
You can use French baguette or ciabatta bread sliced in half long ways.
Preheat oven or grill to 400F
Sous Vide or cook half pound of shrimp with three cloves of minced garlic with salt and pepper to taste until firm and cooked through, about 6-8 minutes in the oven. Let shrimp cool and then dice into small, bite sized pieces.
Combine cooked shrimp with the following:
One teaspoon favorite Italian seasoning or rub
One third cup of mayo (We love Truff spicy mayo)
One quarter cup Mozzarella fresh graded cheese
Two tablespoons freshly grated Parmesan cheese
One quarter cup sour cream
Top the bread with your shrimp mixture and season with more cajun seasoning like Slap Ya Mama
Bake in oven for six to ten minutes or until cheese is melted. Enjoy
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Chris talks about his epic failure with rice paper on the grill and his great results from the experiment with scallops and crab dip. Springfield, M,O is known for being the birth place of cashew chicken and we would love to hear from you about the food your area is known for. Finally, Chris gives a tip to transform your box cake mix into a contender for a cake masterpiece that tastes like homemade.
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Chris remembers learning how to milk a cow and make butter. He even gives a few ratios for making your own compound butter to sweeten your biscuits or top your steaks.
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Chris and Michelle read your feedback. Look for our FaceBook group Blind Grilling Experience and request to join. Chris also answers the question, what do I recommend for the first cook on a grill for someone getting started.
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We tried some bacon wrapped okra on the grill for the first time and thought it was better than I expected. Chris also shares his recipe for the buffalo potato bake and helps you make some changes to personalize the recipe to your own taste.
We hope to have the recipe on our website soon.
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Fish fry is at the heart of community, festivals and family reunions. The ways of catching fish, preparing fish and the types of fish are diverse and all of them good. Before you can fry them, you have to catch them. This is an opportunity to teach kids about nature and our natural resources as well as respect for the things around us.
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Special guests William and Sarah Guilkey join Chris to talk about their YouTube channel and their goal to make a popular state food every week for a year. William also shares a summer cake recipe which can also been seen on their YT channel.
Visit their You Tube channel: https://www.youtube.com/channel/UCZOslvKWjIcWS5fAyDyqMPw
And their Facebook page: https://www.facebook.com/guilkeyslimitedadventures/
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If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777 Press 2, then 4 and then 28 for Blind Grilling Experience
Chris breaks down the difference between the brisket and chuck roast. Why is the chuck roast called the poor man’s brisket when it cost more per pound? He also shares his method for smoking them both and a recipe for chuck roast in the crock pot.
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Whole hog bbq is popular but not my favorite. The first hunt I ever went on was a hog hunt in Georgia and I think about that hunt every time there is a whole hog on a smoker.
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If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777 Press 2, then 4 and then 28 for Blind Grilling Experience
Welcome to our new listeners on Minds Eye Radio. Today we give some tips for making a rue when you are blind or visually impaired. We also talk about the importance of food preparation before starting your cook. Then Chris shares his favorite recipe for smoked Mac & Cheese
Cook a box of macaroni noodles and drain. In a 9x13 pan, melt 5Tbsp of butter and mix in 3Tbsp flour to make your rue. Then stir in 4 cups of milk while stirring on medium low heat. Now add 3tsp +/- of flour favorite all purpose or bbq rub along with 2 cups of freshly shredded sharp cheddar. Once cheese is melted you can add the cooked macaroni noodles and either serve or top with some more shredded cheddar and sliced jalapeño peppers, place in smoker at 300F for about 3045 minutes or until cheese on top is completely melted. Enjoy
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If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777 Press 2, then 4 and then 28 for Blind Grilling Experience
Chris and Bruce talk about homemade salsa and the versatility you have with recipes. Chris also reveals one of his favorite ways to eat tomatoes. Stuff them with meat, cheese and peppers with either Italian or southwest seasonings.
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If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777
Press 2, then 4 and then 28 for Blind Grilling Experience
Iced tea has been at the center of my life’s greatest lessons. Both sweet and unsweet, black tea or green tea, I’m forever thankful for the lessons my mamma taught me simply by pouring a glass of iced tea.
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If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777 Press 2, then 4 and then 28 for Blind Grilling Experience
An unlikely pairing of blackberries and pork chops will send your taste buds into a frenzy. The key to the perfect pork chop is temp and nothing makes a blackberry cobbler better than a little smoke. Look for the recipe on our website blindgrilling.com Send questions and comments to blindgrilling@gmail.com Visit our sponsors: https://lanesbbq.com/ https://kickashbasket.com/?ref=MgW7rNTx If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777 Press 2, then 4 and then 28 for Blind Grilling Experience
Michelle joins Chris to talk about their trout fishing adventures with #ExcelFishingCarters in #BransonMo and how they freeze corn.
If you are going to be in the Branson, MO, area and want a great #trout fishing guide, check out Blake Harris's website at
https://www.excelledfishingcharters.com/ or his Facebook page: https://www.facebook.com/people/Excel-Fishing-Charters/100077426786920/
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RetinitisPigmentosa
#WhatIsRP
We picked up a billy goat that was terrorizing the small town of Jerome, MO, with plans for a BBQ. That goat turned into a coon treeing machine and we gave him away to someone so they could have a bbq. That goat learned to dance and survived another bbq pit.
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Chris is joined by Chef Debra Erickson from The Blind Kitchen to talk about her grilling collection and share a recipe for kabob marinade.
Visit Debra at
TheBlindKitchen.com
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If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777 Press 2, then 4 and then 28 for Blind Grilling Experience
Our new website is up and running and you can find more than just the podcast there. Be sure to go to the Recipe page to find out all about the recipe Chris shared on today’s episode. Smoked buffalo chicken dip will be one of your new favorites.
Visit our website at: blindgrilling.com
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If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777 Press 2, then 4 and then 28 for Blind Grilling Experience
Chris recalls when his dad brought home a rooster but it might as well as been a guard dog. Thankfully, Chris got the last bite.
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Answering your questions about the best fish to grill; Chris discusses how he grills crappie, tuna, and salmon along with how to use the leftovers for homemade tuna salad.
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If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777 Press 2, then 4 and then 28 for Blind Grilling Experience
Beef ribs are also called brisket on a stick for a reason. Chris answers a listener's question about how to prepare them as well as an inquiry about accessible meat probes. There is also a correction from Wednesday’s episode about refrigerated eggs. If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777 Press 2, then 4 and then 28 for Blind Grilling Experience Send questions and comments to blindgrilling@gmail.com Visit our sponsors: https://lanesbbq.com/ https://www.flameboss.com/ https://kickashbasket.com/?ref=MgW7rNTx
Each Wednesday Chris tells a story about the history and food that helped get him and Blind Grilling to where they are today. Growing up gathering farm fresh eggs from the chickens they raised and enjoying his ma’s homemade biscuits and sausage gravy, nothing motivated him more than the first meal of the day. Send questions and comments to blindgrilling@gmail.com Visit our sponsors: https://lanesbbq.com/ https://www.flameboss.com/ https://kickashbasket.com/?ref=MgW7rNTx
Chris answers a listener’s question about how to get the perfect, tender bite of your favorite steak every time. Tips, tricks, cooking methods and misnomers. Send questions and comments to blindgrilling@gmail.com Visit our sponsors: https://lanesbbq.com/ https://www.flameboss.com/ https://kickashbasket.com/?ref=MgW7rNTx
We fired up the flattop griddle and experienced the joy of a perfectly crusted smash burger. We then went to the next level and made some smash tacos. We waited too long to try this.
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Chris recalls a time from his past when he moved with his family to a farm outside Ft. Leonardwood, MO. We thanked everybody for helping us move into the farm house with food. It was my first crawfish boil and as fun as catching them was, eating was even better. Send questions and comments to blindgrilling@gmail.com Visit our sponsors: https://lanesbbq.com/ https://www.flameboss.com/ https://kickashbasket.com/?ref=MgW7rNTx
Chris walks through the process of lighting your charcoal grill for the first time and recommends burgers or whole chicken for your first cook. Send questions and comments to blindgrilling@gmail.com Visit our sponsors: https://lanesbbq.com/ https://www.flameboss.com/ https://kickashbasket.com/?ref=MgW7rNTx
Stephanie from the Menus4All app joins Chris to talk bout the accessible menus application that provides independence for the blind and visually impaired who want to read their favorite restaurant menu. Download the iOS app and try the 14 day free trial.
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Chris goes back to his first memories of how food played such a valuable roll in his upbringing and why he loves to share meals with others today Send questions and comments to blindgrilling@gmail.com Visit our sponsors: https://lanesbbq.com/ https://www.flameboss.com/ https://kickashbasket.com/?ref=MgW7rNTx
Chris and Vince talk about the method of reverse searing and Chris provides the secret to the best gooey brownies.
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Chris has a special guest, Mikey Kay, owner and developer of the Fire And Smoke BBQ Co line of rubs and sauces. Mikey tells us how he got started and how he is going from a food truck to a full line of rubs and seasonings. We also talk about the Big Green Egg and cooking at EggFests. Mikey's wife worked for Be My Eyes, an app helping blind and visually impaired folks by offering them a sighted assistant through their phone’s camera. Send questions and comments to blindgrilling@gmail.com Visit our sponsors: https://lanesbbq.com/https://www.flameboss.com/https://kickashbasket.com/?ref=MgW7rNTx
We welcome our new listeners from the AINColorado network, Audio Information Network of Colorado. Chris also talks about a few “must haves” for the blind and visually impaired cooks as well as what the Blind Grilling Experience is all about. Send questions and comments to blindgrilling@gmail.com Visit our sponsors: https://lanesbbq.com/https://www.flameboss.com/https://kickashbasket.com/?ref=MgW7rNTx
Chris and Bruce talk about some easy ways to get started canning with hot packing, pickling and water bath methods. Tools and techniques that help the blind and visually impaired to be independent and self sustaining. Send you comments and questions to blindgrilling@gmail.com Visit our sponsors https://kickashbasket.com/?ref=MgW7rNTxhttps://lanesbbq.com/https://www.flameboss.com/
Chris has a blind moment when grilling some stuffed peppers and gives his thoughts on the wireless Meater Plus accessible meat probe.
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Chris is joined by William Bowman, the founder of VIP Organization Inc., to talk about their gardening initiative for the blind and visually impaired. Check out their website VisuallyImpairedPeople.org
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Chris and Vince talk about their love for disposable cutting boards and Vince learns how he has been neglecting one of their best features. Vince also tells how he uses the Flame Boss 400 to hold a pit temp of 150F for nearly 30 hours without adding charcoal.
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Chris and Bruce talk about some recent cooks and get into canning meats and accessible canners. Bruce sent Chris a package with some canned pork and canned banana peppers.
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It has been a busy week of cooks on the grill and in the kitchen. Our new oven is installed and is working great.
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In this episode, host Chris Peltz is joined by Bruce Brooks and talks about what is needed to start growing herbs and vegetables. Bruce is not only blind but has a Facebook group called Homesteading In The Dark with several blind and VIPs who love gardening and canning.
Email us with comments and questions at: blindgrilling@gmail.com
Chris and Mike discuss their history with pellet grills and accessibility issues. Mike has had extensive conversations with several manufacturers about making their controllers accessible for the blind and visually impaired. However, there is still much work to do. Email us with comments and questions at: blindgrilling@gmail.com
Tony joins Chris to talk about BBQ and his homemade smoker. We also talk about pellet smokers, the Big Green Egg, and Flame Boss controller
In part 2 of our series Choosing Your Next Grill, Chris goes through some of the pro and cons of various charcoal cookers. Email us with comments and questions: blindgrilling@gmail.com Visit our sponsors: kickashbasket.com lanesbbq.com
Choosing your next grill is an important process with lots of things to consider. We are going to break down the thought process and help you make an informed decision. Email us with questions and comments: blindgrilling@gmail.com Visit our sponsors: lanesbbq.com kickashbasket.com
John Grimes joins Chris to talk about the past five years of grilling on his Big Green Edd. John also shares his flank steak recipe. Email us with comments and questions: blindgrilling@gmail.com Visit our sponsors: kickashbasket.com lanesbbq.com
We are joined by Carrie On Accessibility to discuss accessible tech and some food delivery apps which work for the blind and visually impaired. Email us with comments and questions at blindgrilling@gmail.com Visit our sponsors: kickashbasket.com lanesbbq.com
Today's episode answers some of your questions and talks about the best way to lower the temp of a hot charcoal grill. Also a huge shout out to Kirby from Making Good for the theme song. Send comments and questions to: blindgrilling@gmail.com Visit our sponsors: lanesbbq.com kickashbasket.com
Vince joins Chris to talk about the process of making bacon in 7 days and some thoughts on talking scales. Email us with questions and comments at blindgrilling@gmail.com Visit our sponsors: www.kickashbasket.comwww.lanesbbq.com
We made a delicious banana bread topped with smoked candied pecans on the grill using a cast iron skillet. We also made some cornbread and smoked some Walleye. Comments and questions email: blindgrilling@gmail.com Sponsors: Kickashbasket.com lanebbq.com
Creator of The Blind Kitchen Chef Debra Erickson talks accessibility for the kitchen and her new website theblindkitchen.com
Comments and comments email to blindgrilling.com
Visit this website:
theblindkitchen.com
Which is better, briquettes or lump charcoal? There are pros and cons to each. We also had some storm damage which destroyed our cover over our outdoor grilling facility. Comments and questions: blindgrilling@gmail.com Our sponsors: lanesbbq.com kickashbasket.com
A few changes are coming to our format as we turn our attention to grilling and in the kitchen. Email us with questions and comments at blindgrilling@gmail.com
It's time to fire up the grill and some folks are looking for a new grill for cooking this summer. Questions and comments email us at: blindgrilling@gmail.com Visit our sponsors: Kickashbasket.com Lanesbbq.com
We are talking misconceptions about just how easy pellet grills are to start and why you cannot start them from an app. We also discuss the shutdown process and a feature to look for concerning the fire pot and cleaning out the ashes.
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This week's episode is about a baby's fist keepsake box and why you should always double check your miter gauge. Chris also talks about the monthly woodworkers guild meeting at Grizzly Industrial show room and the pocket hole demonstration. Email us with comments and questions at: blindgrilling@gmail.com
I had a great time fishing and finally cooked an injected brisket. We are close to 2k subscribers on YouTube and working on more videos. Questions and comments email to blindgrilling@gmail.com Check out our sponsors: lanesbbq.com kickashbasket.com
Chris answers a question about pellet grills vs. charcoal. He also talks about some of his favorite woods for smoking meats and how he cooks salmon.
duckfatspray #biggreenegg #campchef #pitsngrills #kickashbasket
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This week I'm talking about some of my thought on using a router. Thanks to Tony for the question.
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App updates an be very frustrating when accessibility is affected. Stuffed pork loin you have to try and I am genuinely impressed with air fried leftovers.
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Chris talks about some household maintenance projects, an idea for dining chairs, and how his dentist made a new crown with a CNC machine.
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Celebrating the Chiefs Super Bowl win with chicken wings and friends. We are also getting some partial BGE packages ready for some blind and VIP grillers.
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Chris talks about shop layout and not worrying about workflow as much as putting everything on wheels. He also talks about the 20 amp 250 V extension cord that he uses and works great for his 220 V tools.
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Conntek Extension Cord website: https://www.amazon.com/Conntek-25F620-Extra-Heavy-Extension-Volts/dp/B07FP7V5NR/ref=sr_1_3?crid=MSGJIPYTDFDW&keywords=conntek+25F620&qid=1675997251&sprefix=conntek+25f620%2Caps%2C130&sr=8-3
We are gearing up for the Super Bowl Party and trying a new air fryer. It is almost completely accessible, and while I was able to set it up by myself, completely blind, I think I just got lucky.
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This week Chris talks about choosing a cordless tool battery platform for all your cordless tool needs. Quality, options, price, and needs should all be considered in this purchasing decision.
makita #milwaukee #dewalt #ridgid#packout
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Chris celebrates the Kansas City Chiefs win over the Bengals and shares his spicy pimento cheese recipe for your next game day party.
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I finally finished the dining table and have started rearranging the workshop. Love the 3M Xtract system and making some jigs.
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Season 3 is underway! Thanks for all the emails, texts, and calls looking forward to the new season.
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The bread board ends are glued up on the dining table. Now just a lot of sanding needs to be done before the finish can be applied. Disaster on the router table turned into wasted work pieces because of a broken router bit. Thankfully I was able to use those work pieces to make coasters.
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Chris gives his basic chili recipe and mentions a few other gift ideas. He also talks about what might be on the menu for Christmas dinner.
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Chris gives an update on his wife's dining table and how it is all clamped up together. Also discusses the biscuit joiner and his talk at the Sertoma Club.
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Long weekend is over and back to the grind. Christmas will be here before you know it so be sure to support local businesses.
These gift ideas are the gifts that keep on giving.
Remember to use our link for all of your Kick Ash Basket accessories.
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Email us with comments and questions at
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The dining table is one step closer to being finished but not without some close calls. Disaster averted and all the slabs are the same thickness. I also have some gift ideas for the blind and visually impaired woodworker to help in the shop.
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Christmas is soon upon us and supply chain troubles continue. Here are some gift ideas you should jump on. Also, answering an email question about smoking turkey on a pellet grill and introducing our new sponsor.
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Michelle jumped in to help me get started on this live edge walnut dining table. Table saw cuts are done and ready for the planer. Also, have some other projects like grill scrapers and a pizza peel.
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Our weekly upload schedule has a slight change, but we will keep content coming. My wife and I purchased a home and I'm getting my outdoor kitchen ready for the winter.
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The one constant in my life has been change. Some not so good; but some for the better. An unexpected change out of nowhere made me want to quit my job and preach.
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Chris and John Grimes talk about their favorite way to light the grill with a grill torch and compare the JJ George torch with the Grill Blazer grill gun. Then we talk turkey for Thanksgiving and how to avoid a salty bird. Brining, injecting, time and temp; it's what you need to know for smoking the best bird ever.
Chris walks through the process of making recipe boxes and what tools he uses.
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This week I talk about my decision to get a guide dog.
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I competed in a local KCBS style BBQ competition with ribs and chicken turn ins. I walked through my chicken cook and reveal the results.
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I found a group of blind woodworkers online and I talk about the Saw Stop table saw.
Woodworking for the Blind website
ww4b.org
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Chris's mother is diagnosed with breast cancer and he gets to know others who are blind or visually impaired. He is not the only one going through trials, so he learns to focus on others rather than himself.
Chris and Vince talk about some grilling accessories and get carried away discussing the Bug-A-Salt gun. They also discuss how to find and cut against the grain of brisket, tri-tip, and other beef cuts.
In this week's edition of the Cut Straight Workshop, Chris is talking about why the band saw is one of the most used tools in his shop.
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The first six years of sight loss could have been the worst years in my life if it hadn't been for the people around me. It's important to surround yourself with those who are supportive, encouraging, and willing to help you gain independence. If you look hard enough, you can find someone who believes in you.
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Chris and Vince talk about their favorite woods for smoking and Vince shares his meatball recipe.
Email questions and comments to blindgrilling@gmail.com
Vince’s BBQ meatballs
Balls:
2 pounds grass fed/finished ground beef
2 pounds ground Mangalitsa pork
2 ounces (4 tablespoons) Lane’s BBQ chili lime rub
1/2 ounce (1 tablespoon) ancho chili powder
1 1/2 tablespoons brown sugar
Cracked black pepper to taste (approximately 1/2 tablespoon)
2 teaspoon Ground oregano
1 1/2 teaspoon onion powder
1/2 cup oat flour (add 2-4 extra tablespoons if high fat content in meat)
2 tablespoons powdered buttermilk (or 1/2 cup liquid buttermilk)
2 eggs (chicken)
Mix thoroughly and cover. Let marinade in fridge for 24-36 hours, or as long as possible.
Measure with a 1/2 cup measuring cup and roll into balls. Smoke indirectly on grill grids at 300 for 45-60 minutes (30-45 minutes for smaller balls). Coat with sauce and place back on smoker for 5-10 minutes.
Sauce:
1 1/2 large sweet onions
2 stalks celery
4-6 cloves garlic
1 green bell pepper
2 Serrano peppers (seeds removed)
1 quart chicken stock
1 1/2 cups Lane’s BBQ Kinda Sweet sauce
1/2 cup raw honey
1/4 cup balsamic vinegar
2 tablespoons white vinegar
1 ounce (2 tablespoons) Lane’s BBQ Chili Lime rub
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 tablespoon sweet paprika
Salt to taste (approximately 1 teaspoon)
Purée vegetables in food processor, add to pot with 1 quart chicken stock. Reduce until very little liquid remains and contents of pot are mostly vegetable purée. Reduce heat to simmer. Add seasoning, BBQ sauce, honey, and vinegars. Stir often until liquid reduces into a thick glaze. Let cool some. Pour over smoked meatballs or roll smoked meatballs in glaze and place them back on grill for 5-10 minutes for glaze to adhere.
Serve with creamy Asiago mashed potatoes, roasted garlic flatbread, coarsely chopped roasted vegetables, or any of your favorite BBQ sides.
I'm looking for an accessible app to help identify types of wood.
Email us if you know of one at blindgrilling@gmail.com
We also discuss how to know the direction of the wood grain by using your fingernail.
Finally we mention picking a small project to help you get comfortable with the tools.
Chris tells about growing up in the Ozark Mountains hunting and fishing and when he found out a game warden had been watching him.
This week is all about chicken and that crispy skin. Chris reveals some tips and tricks to help crisp up the chicken skin and some great ways to grill up amazing chickens.
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This week is all about safety. A good face shield, ear protection, and being familiar with your tools is essential, along with a good shop vac.
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blindgrilling@gmail.com
Chris tells about his diagnosis and lessons he has learned when life unexpectedly throws a curve ball.
Email us and let us know what you think of the podcast:
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Chris Peltz and John Grimes answer your email questions and discuss using binders and how to apply rubs. John also talks about audio description for movies and plugs his podcast "Ambiguously Blind".
We are beginning a series on Fridays called Cut Straight where we discuss woodworking while blind and visually impaired.
Email us with your questions at
blindgrilling@gmail.com
Chris talks about when he first noticed having vision problems and the difference sitting in the dark can make.
We announce some exciting, new episodes and visit with my youngest daughter Grace. She tells us her favorite cooks and lessons she learned growing up with a blind dad. Please email us and let us know what you think of some of the upcoming shows
blindgrilling@gmail.com
Chris and John talk about new Apple products and discuss ways to manage flare ups when grilling hamburgers.
blindgrilling@gmail.com
https://www.youtube.com/c/BlindGrilling
Chris gives his recommendations on talking tape measures and the click rule for the blind and visually impaired. He also discussed his latest smoked pork loin. Be sure and email with any questions or feedback to blindgrilling@gmail.com.
Mrs. Blind Grilling, Michelle, joins Chris to talk about how they met and her favorite meals off the grill.
Chris answers several questions about how to cook pizza on various grills and discusses the best temperature to cook them.
Special guest Vince Sobris joins me to talk about our time on the BYU tv show Making Good. Vince was a recipient of a BGE package. You can watch that episode with the following link.
https://www.byutv.org/player/95dcfaf9-22f0-4da9-92a9-e6713b452c28/making-good-blind-grilling
We discuss why not to purchase a cheap ceramic grill and how to control the temperature and fire management.
Gabor The Blind Guy joins the podcast to talk about over zealous helpers and fake healers while Chris gives his pulled pork recipe and his favorite way to reheat BBQ so that it tastes fresh.
blindness #BBQ #blindgrilling #pulledpork #leftovers
Chris and daughter, Sarah, talk about their favorite memories with Blind Grilling and lessons learned growing up with a blind dad.
Chris talks about his new cooking method and how much he loves the sous vide. Email him at blindgrilling@gmail.com
blindgrilling #sousvide
Season 2 Episode 1 of the Blind Grilling Experience starts off with several teasers of what you can expect. Email us with any questions or suggestions at blindgrilling@gmail.com
Season 2 Episode 1 of the Blind Grilling Experience starts off with several teasers of what you can expect. Email us with any questions or suggestions at blindgrilling@gmail.com
Chris discusses the current situation of online schooling for blind parents with Jeri from My Blind Mommas Messy Kitchen
John Grimes tells about his experience with the new ESight version 4 and what he loved about it. https://esighteyewear.com/low-vision-device-for-visually-impaired/
I walk through my steps for smoked brisket and try to remove the intimidation factor. Also I talk about why I hate wearing masks.
I review the #Trayvax Axis and Summit wallets and go through why it is my EDC (Everyday Carry). This is one of the best minimalist wallets I have found for those who are blind or visually impaired.
Chris is joined by Jeri from the YouTube channel My Blind Mommas Messy Kitchen to talk about accessible grocery store apps. Jeri also shares a bone in pork chop recipe.
Chris Peltz and John Grimes talk about burning burgers and preventing flare ups on the Big Green Egg. We also discuss what we like about FOGO charcoal and frustrations cooking in an unfamiliar kitchen
Lyndal Scranton, a host of the Tailgate Guys BBQ podcast, joins me in studio to talk about their KCBS experience and favorite guests they have interviewed.
Chad, from Kick Ash Basket, joins us to talk about the development of their products and business entrepreneur story. Find out why Kick Ash Basket is one of the premier grilling accessories. Visit kickashbasket.com
John and Chris talk about their method for cooking ribs on the Big Green Egg in less than two and one half hours with amazing results.
Jeri from My Blind Momma's Messy Kitchen, along with her daughter Kate, talk about her Youtube channel and challenges she faced as a blind Youtuber.
Blind and public restrooms do not go well together. Gabor the Blind Guy and I share other embarrassing blind blunders and have a good laugh. Listen on Apple iTunes, IHeart radio, Spotify, Spreaker, Google or your favorite podcast catcher.
Crazy Hungarian hijacks my podcast and rummages through my house. But I planted Carolina Reaper potato chips for him to eat.
Two years after being BlindSided, John Grimes talks about his Blind Grilling Experience and offers some gift ideas for useful accessories.
Two years after being BlindSided, John Grimes talks about his Blind Grilling Experience and offers some gift ideas for useful accessories.
I talk about gift ideas for dad whether he's into BBQ, technology or fishing, I have some great Father's Day gift ideas.
How can the blind and visually impaired know when meat is properly cooked? The benefit of a meat thermometer as opposed to as cooking by time.
Gabor the Blind Guy is back. Gabor and I talk about what we have planned for the future and why he is no longer on YouTube.
Remembering the USS Lagarto and talking about why we use ceramic grills. We also discuss talking thermometers and pellet smokers.
Welcome to our first podcast for Blind Grilling. How we got started and what you can expect moving forward.
Bbq and life experiences from a blind perspective. Recipes, tips and inspiration to live independently