Fire and Grain

Topics discussed:  Can you define BBQ? Fusion BBQ Tex-Mex BBQ Asian-inspired que Can you put anything in a taco and still call it a taco? Non-traditional protein cuts Live-fire, r...

With 4th of July coming, a lot of people cook for larger-than-normal crowds. The guys discuss tons of techniques on how to have a successful backyard cookout, with details, timelin...

Topics discussed: Ben's story and journey Home-brewing Studying abroad Working at different breweries Scaling home brew to restaurant Brew equipment Inspiration of brewers Equipme...

Topics discussed: How sanitizer saved everyone Alcohol laws in Oklahoma Distilling and brewing Starting new businesses Uniting the world with tacos The importance of air condition...

Discussion Points        The guys talk to Adam Green of Mac's BBQ in Skiatook, Oklahoma Bottled in bond whiskies and allocation selections Deep dive in barbecue The story of Mac's...

The guys talk to James Beard-nominee Executive Chef, Kevin Snell, about his story, fishing and campfires, where he's worked and what he's learned. They discuss opening restaurants...

Brett Galloway, co-founder of the Steak Cookoffs Association (SCA) talks about their history, and some memorable moments in past years Nick & Justin discuss steak cuts and grades ...

Our guest, Christ West, talks about Justin Wilson, Leah Chase, Paul Prudhomme and their influence over cajun, creole, and his own food. Chris tells his story about his restaurant,...

Angie from 413 Farms breaks down the mess that is the current American farming system.  Nick and Justin swap stories of BBQ fails ...

Nick and Justin sum up what this podcast is going to be about They talk about COVID and how its affecting local restaurants and farms ...