BBQ & Beer - Whatcha Drinkin Whatcha Smokin?

The episode is basically "Part Deux" of the Myron Mixon BBQ School special! In Part One, the previous episode, we were so giddy and excited from just finishing the class that our BRAINS were SCATTERED!! Now, after a couple of weeks, and getting our thoughts together, we sit with Jim Nickoli and give you a run-down of the BBQ School weekend that'll probably make a little more sense to you. Hopefully there's some tidbits in here that'll help you right now, and if you have any questions about it, or want to add something from your experience, please leave a message in the comments, we'd love to hear what you think!... OH! and consider going to Myron's BBQ School, definitely worth the experience!

OMG! In this episode Greg and Henry decompress after getting out of Miron Mixon's BBQ cooking school! In a first for us, we come to you from Amici's in Perry Georgia! And for those that don't know, Miron is the most winningest BBQ competitor, owns restaurants, and I've seen him on BBQ Pitmasters as a judge. Meeting the Man, listening to his knowlege as he teaches his recipes was AMAZING! Listen to us as we do a quick, "right after" download of the experience!Many thanks to Miron Mixon, his family, his BBQ team, and others who where there supporting the great experience of Miron's cooking class!Many thanks also to Amici's in Perry, Georgia, for giving us a "meatless" dinner after a breakfast of whole hog, and to our server Heidi who was absolutely phonominal in explaining the beers we where drinking, and taking care of us!NOTE: After 20 minutes 10 seconds this live recording experienced interference which could not be cleaned up. We tried here to fill in after the fact as best we could. Anyone wanting to listen to the rest of the original "crackly" version just let me know, I'll make it available.

In this episode we get down to pickin' some bones with each other as we hit on our various BBQ preferences. Special guest Jim Nickoli adds his two cents while Henry and Greg go at it! Listen in and, whether you agree or disagree, leave us a comment so we know what yours are! Keep smokin and keep it real!

In this episode Greg does something he's never done before and Henry's memories go back to early BBQ times! Mesquite is a wood used heavily in some areas, and almost unheard of in others. Join us to see how Greg overcame his reluctance to use Mesquite wood, and hear Henry talk about how Mesquite was key part of his early BBQ days. Mesquite is the lore of some great BBQ, and not only did we talk about how we made this work, we brought some along for a taste test! Give a listen, let us know what your experiences are with Mesquite and how you like to do your Q with it!

In this episode we ALL dive in! Special guest speakers Jim, Jackson, and Stephanie join Greg and Henry to really enhance the discussion about what our favorite BBQ sides are! A big shout out to the listener who suggested this topic (he's Greg's brother-in-law... hey at least someone listens!)! But seriously, if you're listening, and if you have any sides that we forgot about, let us know in the comments and we'll get it mentioned in an upcoming podcast. Keep drinking, keep smoking!