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Beyond Bloody Marys - Uses for Bloody Mary Mix on the Grill
This week, we’re shaking things up with Brad Colter & Brea Via of Smoke n Magic BBQ as they reveal creative ways to use Bloody Mary mix on the grill! From marinades to sauces, we’re unlocking bold, smoky flavors you never saw coming.
Plus, the crew tackle a listener question on maximizing a rotisserie attachment on a gas grill—get ready to spin your way to BBQ perfection!
In the fourth segment, Jessie Green, founder of Lavel’s BBQ, joins us to share the story behind his brand-new line of BBQ sauces—a heartfelt tribute to his father.
ATBBQ.com Product Spotlight: Torched Beer Bottle Candles – Set the mood with these unique, upcycled beer bottle candles!
Got a burning BBQ question? Email [email protected], and we might answer it on air!
Stay fired up! Like, follow, and subscribe to BBQ Radio Network on Facebook, Instagram, and your favorite podcast platform—don’t miss a single sizzling episode!
NEXT WEEK: We’re diving into the world of beef with Amanda Radke & Chris Earl of Bid on Beef!
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BBQ Radio Network is brought to you weekly by BBQr’s Delight 100% All Natural Wood Pellets
This week, we’re turning up the heat with Aaron Stoffer of The Real Man Meat BBQ, who’s sharing his secrets to grilling the juiciest, most flavorful chicken ever! Whether you’re a backyard warrior or a seasoned pitmaster, you won’t want to miss these expert tips.
Plus, Andy and Todd tackle a listener question on amping up the flavor of grilled pork tenderloin—get ready to take your pork game to the next level!
In the fourth segment, Sean Ludwig of The Smoke Sheet counts down his Top 5 Must-Read BBQ Books of 2025—perfect for pitmasters looking to up their game!
ATBBQ.com Product Spotlight: BBQr’s Delight Wood Pellets – Pure flavor, serious smoke!
Got a burning BBQ question? Email [email protected], and we might answer it on air!
Stay fired up! Like, follow, and subscribe to BBQ Radio Network on Facebook, Instagram, and your favorite podcast platform—don’t miss a single sizzling episode!
Tune in for another great episode and keep the smoke rolling!
🎙️ For more great BBQ stories, events, and insights... check out thesmokesheet.
NEXT WEEK: We’re bringing the magic with Brad Colter & Breanna Via of Smoke n Magic!
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This week on BBQ Radio Network, hosts Andy Groneman and Todd Johns welcome Mark Lambert, a world-class pitmaster, to discuss one of BBQ’s most popular topics—Memphis dry ribs. Are they a true hometown staple, or are they like Chicago deep dish pizza—beloved by tourists but not necessarily what the locals eat? Mark shares his expert insights along with the secrets behind his world championship ribs, giving listeners an inside look at what makes them so special.
In addition to this deep dive into Memphis BBQ culture, Todd and Andy answer a listener’s question about the best pickled accompaniments for BBQ. From classic dill pickles to unexpected tangy pairings, they break down which flavors complement smoky meats the best.
The guys also have some fun putting BBQ AI to the test. Can AI really provide solid BBQ advice, or is it just blowing smoke? They ask some BBQ-related questions to see if virtual BBQ intelligence is legit or still very much artificial.
Finally, in this week’s ATBBQ.com Product Spotlight, they feature Holmes Made Dad’s Spicy Garlic Dill Pickles, the perfect zesty bite to pair with BBQ. Get your jar at ATBBQ.com.
BBQ Radio Network is proudly brought to you by BBQr’s Delight 100% Natural All Wood Pellets, the go-to choice for serious grillers who want real smoke flavor.
Tune in for another great episode and keep the smoke rolling! 🎙️
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🔥 This Week on BBQ Radio Network: We’re diving deep into the art of wrapping meats while smoking with none other than Bill Purvis of Chicken Fried BBQ!
Bill joins Andy Groneman of Smoke on Wheels BBQ and Todd Johns of Plowboys BBQ to break down when, why, and how to wrap your meats for the best results—whether it’s brisket, ribs, or pork shoulder. With huge wins under his belt, including 1st place chicken at the 2024 Houston Livestock and Rodeo BBQ Contest and a tie for first in brisket at the Jack Daniels BBQ Invitational World Championship, Bill knows his way around a pit! Plus, he shares insights from his BBQ Champs Academy classes, where he teaches the secrets to competition-level barbecue.
🔥 BBQ&A Listener Question: Are you new to smoking and worried about ruining an expensive cut like brisket or ribs? Andy and Todd tackle this common fear, offering tips and techniques to help you nail it on your first try.
🐖 Pork Loin Perfection: Todd shines the spotlight on pork loin, sharing a delicious recipe showcased at the Missouri State Fair from the Missouri Pork Producers Association.
🔦 ATBBQ.com Product Spotlight: We’re featuring the Yoder Smokers Magnetic Wraps, a sleek way to customize and protect your YS pellet grill. Check them out here: Yoder Smokers Magnetic Wraps.
Catch every episode and never miss a moment of BBQ wisdom by subscribing now
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BBQ Radio Network is brought to you BBQr's Delight 100% All Natural Wood Pellets
Our special guest is Dan Barrington from Brisbane, Australia, representing Lane's BBQ AU and Smoked Beyond Smoked BBQ. Dan is in the U.S. to compete in the Houston Livestock Show and Rodeo World Championship BBQ Contest, and he’s sharing his journey, competition prep, and what it takes to bring Australian BBQ flavors to the world stage.
This week on the BBQ Radio Network, Todd and Andy check back in with Phil from Jacksonville for a follow-up on tri-tip preparation for his big event. Got a BBQ question? Send it to [email protected]—be sure to include your t-shirt size and how you listen to the show!
ATBBQ.com Product Spotlight:
🔥 Yoder Smokers Outlander – A premium pellet grill designed for serious pitmasters. Check it out here: Yoder Smokers Outlander.Don’t miss this episode—it’s smokin’ hot! 🍖🔥
NEXT WEEK: World Champion Pitmaster, Bill Purvis from Chicken Fried BBQ
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BBQ Radio Network, where we talk all things barbecue—smoking, grilling, and everything in between! Whether you're a backyard warrior or a seasoned pitmaster, we’ve got something for you.
🔥 This week, we’re bringing in a West Texas pitmaster, John Reeves of Smokin X BBQ and Smokin Swag! He joins us to talk with Andy Groneman of Smoke On Wheels BBQ and Todd Johns of Plowboys BBQ about an exciting topic: "Anything But Brisket"—Beef Cuts to Smoke and Grill Other Than Brisket. If you love beef but want to switch things up from the usual brisket, this episode is for you!
💡 Andy and Todd will also tackle a listener question about buying a new grill, helping you decide what’s best for your backyard setup.
🔥 In the fourth segment, we welcome Frank Cox of SmokeSlinger Pits, who’s here to talk about his brand-new Liberty 94 pit—a must-hear if you're in the market for a serious smoker!
🔦 And don’t miss this week’s ATBBQ.com Product Spotlight: We’re featuring Hardcore Carnivore Black Rub, a bold, activated charcoal rub that makes beef shine. Check it out at All Things BBQ.
So grab a cold one, fire up the smoker, and let’s talk BBQ!
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Richard Fergola, World Champion pitmaster of Fergolicious BBQ, joins Andy and Todd ripping into the secrets of competition ribs.. Richard is a nationally renowned pitmaster and educator with a profound understanding of the perfect smoked pork rib.
Andy and Todd answer a listener question about cooking and holding Tri-Tip for a group event. Andy, Todd, and Ferg discuss BBQ Rizz: myths, legends and lore of BBQ and grilling.
ATBBQ.com Product Spotlight: Cattleman’s Grill California Tri-Tip Rub
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Celebrating National Pizza Day, the guys talk dough with Matt Frampton, founder of Urban Slicer Pizza Works. Matt's Urban Slicer brand of pizza dough mixes makes pizza at home as easy as adding a cup of warm water. USPW's Outdoor Grilling Pizza Dough can be put directly on the grill grate over the coals or burners. Matt explains "cupping pepperoni" and shares his grilled focaccia recipe.
Andy and Todd attempt to save a listener's marriage by answering his question about how to NOT break his wife's favorite pizza stone again on the grill. Todd breaks out the best selling cookbook from Jason Day of Burnt Finger BBQ: BBQ Makes Everything Better.
All Things BBQ Product Spotlight: Charcoal Companion 12” Aluminum Pizza Screen
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Craig Carter, Aces Wild BBQ, joins Todd Johns as co-host this week. Food Network Star and multiple World Champion Pitmaster, Megan Day, returns to the show sharing party ideas for the upcoming Super Bowl. She talks about how Burnt Finger BBQ became an overnight success nearly two decades ago when their Bacon Explosion YouTube video went viral unexpectedly landing them at the 2009 Super Bowl in Miami.
Todd and Craig answer a listener question about a Cuban Asadora Caja style box pit. Craig shares some of his party recipes, also.
Product Spotlight: Fireboard Labs Pulse Wireless Temperature Probe
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FIRE MANAGEMENT and THEORY with FRANK COX on BBQ RADIO NETWORK
The Pit Engineer, Frank Cox, talks about fire theory and management as it relates to live fire cooking in enclosed pits, open fires, and everything in between. Cox breaks down all the technical aspects of heat and fire that every pitmaster of any skill level needs to know. Frank's Smoker Builder community of professional and amateur pit builders have been sharing grill designs and fabrication best practices for over a decade. He talks about his newest pit design aptly named The Smoke Slinger.
Andy and Todd also answer listener questions and talk waygu beef short ribs with a red wine demi glacé.
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ARGENTINA OPEN FIRE COOKING with AL FRUGONI on BBQ RADIO NETWORK
Raised in Argentina, Al Frugoni is the authority on Asado, the open fire cooking style of Argentina. For 25 years, Al and his wife traveled back and forth to his home in Buenos Aires and her’s in the Texas Hill Country. Al Frugoni has curated a unique fusion of Asado and traditional South Texas barbecue. He is a rising star on the world BBQ and open fire cooking scene using his Italian-Argentine culinary background to fuse the favorite flavors of the US with South America. Al hosts the largest open fire cooking festival in Hondo, TX every year.
Andy, Todd, and Al also talk about Todd's recent trip to Argentina.
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ROOTER TO TOOTER - LEVERAGING YOUR BBQ BY-PRODUCTS
When they talk about the best BBQ place in America, one name is ALWAYS in the conversation - 100 year old Big Bob Gibson's in Decatur, Alabama. Our guest, Chris Lilly,is a 4th generation partner of Big Bob's and is the head pitmaster of the their Competition Cooking Team, the winner of 17 World BBQ Championships in meat categories, holding a record 5 "Memphis In May" World Grand Championships. Lilly is a 2016 inductee into the Barbecue Hall of Fame and in 2019 he was presented with the 2019 Pioneer Award for his work in barbecue. Also, in 2020, Lilly was awarded the Legends of Barbecue Pitmaster Award by the National Barbecue Association. That's kind of what happens when you win 17 World Championships!
This episode Chris is going to dive into the plethora of BBQ by-products that you can leverage for a plethora of different delicious options.www.bbqrsdelight.com
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It's our annual Whiskey Tasting! This year we invited Whiskey Master and Barrel Captain, TANNER AUSTIN who is going to teach us about the nuances of different whiskey's, including their aroma, flavor, and tasting notes. TANNER conducts frequent private and independent tastings, classes, presentations and consultations for newbies to seasoned connoisseurs.
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Chris Schafer, pitmaster of Heavy Smoke BBQ, picked up his third world championship title at the prestigious 2022 Jack Daniels Invitational. A restaurateur and BBQ instructor out of St. Louis, Chris talks about some of the techniques he teaches (there's a class coming up), as well as having the proper mindset. Chris’s competition trail has been filled with success as he joined the hot and fast movement with his drum cookers.
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BRAD COLTER & BREANA VIA are pretty new to the BBQ scene but have taken off like a rocket in the last year. First they won the 1st Annual Made for KC Cookoff that awarded them a one year pitmaster residency at Kansas City’s new airport terminal. Just to show it was no fluke, they turned around and not only was invited to the famous Jack Daniels competition, they finished first in pork. What’s next for these two? How about taking off for Australia to compete at Meatstock!
Andy and Todd will discuss Water Smokers (which is what Brad and Bre cook on).
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Myron Mixon's won over 200 grand championships resulting in over 1,800 total trophies, 30 state championships, 8 Team of the Year awards, and 11 national championships. Mixon's teams have taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbeque Competition; has been the Grand Champion at the World Championship in Memphis three times: 2001, 2004 and 2007; and has also taken first place in the Whole Hog category at the World Championship in: 2001, 2003, 2004 and 2007. And, his team is the only team to win Grand Championships in Memphis in May, Kansas City BBQ Society, and Florida BBQ Association in the same year.
In 2013, he was inducted into the Barbecue Hall Fame in Kansas City. In 2018, he was awarded the Carolyn and Gary Well “Pioneer of Barbeque” Award by the Jack Daniel’s World Championship Invitational Barbecue.
On TV, Myron is the Executive Producer and host of “BBQ Rules,” host of “Smoked,” and star of two other hit shows “BBQ Pitmasters” and “BBQ Pitwars”.
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What to get your favorite BBQ'er for Christmas? David Gafford offers suggestions from the many products he has personally used and tested in The Barbecue Lab. They have all passed through David's rigorous 25 point testing, so you know they are winners.
Meanwhile, Todd & Andy will talk about gifts your BBQer might cringe at, so you might want to put them on your avoid list. Meanwhile, check out THE BARBECUE LAB on YouTube for deep dives into all kinds of BBQ products.www.bbqrsdelight.com
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Ham? Prime Rib? Lamb? Chef Tom Jackson from ATBBQ.com has you covered this Christmas to make an impression at the dinner table.
A culinary institute trained chef, Chef Tom Jackson always brings it to the recipes he consistently develops and unveils on YouTube. Check out his fantastic and professionally produced videos by searching "allthingsbbq" on YouTube. Oh, and hit his Subscribe button!www.bbqrsdelight.com
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With her “meat scientist” credentialed certification from Iowa State University, Jess Pryles is going to unravel the myths and hesitations with frozen meats.
As a respected authority on Texas-style barbecue, Jess Pryles is also a co-founder of the Australasian Barbecue Alliance, designed and releases the JP Signature Edition Pitts & Spitts smoker, created an internationally- acclaimed line of meat seasonings under the Hardcore Carnivore® brand and has partnered and been ambassador for numerous brands including Kingsford Charcoal, Lone Star Beef, Gerber Legendary Gear and Texas Parks and Wildlife Foundation.
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Some outside the box Thanksgiving ideas as host Andy Groneman reminisces with the 2011 Junior World BBQ Champion, his daughter, Kaylin Groneman. You might be surprised at what comes up when they list their favorite Thanksgiving meals. Creativity is in no shortage with this family.
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- Visa fler
