Fired Up with Jake and John: Recent Episodes
WTOP | Hubbard Radio
Fired up with Jake and John takes you into the kitchens of some of the Washington DC area’s most exciting BBQ masters. From the best recipes, to the best brisket, to the best smoker, Fired Up is an appreciation of all things BBQ in the DMV. John Domen and Mike “Jake” Jakaitis have been cooking it up for years and with Fired Up they take you behind the taste, behind the sauce, behind the fun! Get your spices ready, get your knives sharpened, get your smoker primed, and get Fired Up!
We are done with our cook- at least until the next time! For now, We re-cap our summer season of "Fired Up with Jake and John" with the pittmasters we spoke with over the summer who share some of their funniest barbecue stories with us once again.
Labor Day has come and gone which means the unofficial end of summer but it doesn't mean it's time to put away your grill or smoker. It's football season so it's still prime time barbecue season. There's nothing wrong with your basic hamburger or hot dog, but if you want to enhance the gameday food experience Jake and John have some ideas that will impress your friends or family!
We like it moist and juicy, but sometimes it can be dry. In this episode Jake and John get tips on how to make the most succulent chicken or turkey.
Afraid of grilling or smoking seafood? It's easier than you think. jake and John talk with grilling guru Steven Raichlen and other pitmasters who share their tips on fish, shrimp, and oysters.
The Fired Up guys get into the Keto Diet and how to make it work for the BBQ lovers among us. Cutting down on sugars and carbs is not always easy with BBQ, but with the help of a famous pitmaster, Jake and John have the answers on losing weight while eating delicious smoked meats.
We have been told at a young age to eat our veggies. In this week's episode Jake and John talk about grilling vegetables. The guys talk to Grilling Guru Steven Raichlen. He's out with a new book on grilling vegetables.
It's considered the holy grail of barbecue: Brisket. Jake and John ask the experts how to make the perfect brisket, and really dig deep about all things beef.
They spend hours smoking a variety of meats at their restaurants but what do they like to cook at home? Find out what some pitmasters prepare in their backyards.
It has freaked out many backyard cooks. What is it and how to beat it. We'll get tips from well known pittmasters on how to deal with this part of the bbq process.
Do you need good wood or a good rub? In this episode we go over rubs, and smoke flavors so you can achieve that perfect cook in your backyard. We asked some pitmasters to share their secrets.
3-2-1..It's time to smoke ribs. In this episode we talk about how you can achieve succulent, mouth watering ribs. We go over techniques like the "3-2-1" method--which is not used by a well known pitmaster. And we compare baby back ribs to St. Louis ribs.
No butts about it, just wing it when it comes to your first cook. Pork butt and chicken wings are one of the best things you can smoke for the first time. We'll share some of our secrets, as well as get tips from DC area pitmaster legends Myron Mixon and Fernando González, so your first cook is a success.
Live in an condo or don’t have access to a smoker? You can still make good BBQ in the oven. It’s not the same as having your meat in a smoker, but you can still make good BBQ that tastes great using some of the same techniques used in your backyard.
In this episode Jake and John get into the nitty gritty about temperature, fire regulation, and whether electric smokers bring the heat! Being considerate of your time and the time it will take to make the food perfect on the grill is essential. Also, the idea of multiple grill ownership is introduced. Learn about the "rule of shoe", smoking with Old Bay, and why the basic grill still remains a good option for most cooks.
Fired Up With Jake and John discuss everything you need to know about how to get started on you BBQ journey. What Washington DC area pit master inspires them to try new recipes in the own kitchens, on the own grills. What are the differences between charcoal and wood and why does that matter? Whether you are a novice, or an expert pit master entering competitions, Fired Up is for you!