Fire and Grain

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The guys talk about Nick's trip to the American Royal World Series of BBQ with Hat Creek Q. They discuss: How to qualify What the Royal is and who competes Categories and schedule...

Nick and Zach get the rare opportunity to sit down with the legendary BBQ "King in the North," Greg Moir. Greg has been a staple in the Hasty Bake and northern BBQ community for ov...

Nick speaks with Zach Rowell, Director of CX from Hasty Bake Grills, to talk about Zach's history and intro to Hasty Bake. They also touch on the Scratch and Dent sale event coming...

We're excited to update you about 1907 Barbecue's launch and the first couple of months! Justin updates us on all the fun of getting the brick-and-mortar opened and the crazy respo...

Co-host Nick, along with friend Clint Pollard, recount their recent massive, 1600-mile BBQ tour of Texas, where they visited 14 of the Texas Monthly's top BBQ joints in the state. ...

Chef Shannon is back and is schooling the guys on all things mezcal. She also recounts her recent travels to Mexico and updates us on her upcoming cookbook and her yearly chef's di...

After a long break, Nick is joined by Adam and Chris and they discuss: The new Lassalle's French Market and Farm The legend of Donny Teel What supporting local means Price gouging...

Host Nick Parsons, along with guests Adam Green and Craig Kus talk about BBQ and family traditions during the holidays, along with new ventures and childhood memories that still st...

Nick and Justin host a live class for Tulsa Barbecue School where they answer questions, talk different techniques, and get specifc with tips and tricks. Pull up a chair and sit in...

Nick and Kevin join world-traveler, chef-extraordinaire and humble teacher, Shannon Smith, as she documents some of her favorite stories from journeys around the world, highlightin...