HowToBBQRight

A caramel apple tea cocktail sets the tone for a fall-filled kitchen conversation. Discover flaky cast-iron biscuits, homemade sausage from scratch, and easy chuck roast sandwiches. There’s also talk of beef and dumplings, smoked sweet potato dog treats, low-key Halloween plans, creative tamales, and a new vertical pellet smoker with a high-heat steak drawer.

Southern comfort food takes center stage, from a shrimp roll and massive chili dogs to grilled lamb, venison stew, cornbread, and chicken and dumplings. The conversation also tackles leftover BBQ, new live-fire grills, bizarre sweet-and-sour wings, Tim Tam Slam experiments, and creative ideas for an Anything Pickle competition.

Chili season arrives with smoked chuck roast, cinnamon rolls, and plenty of barbecue talk. The Jack Daniel’s World Championship delivers mystery-box drama, fierce judging, extraordinary desserts, and a historic win for SmellaQue. Also on the menu: Corinth slug burgers, fondant potatoes, high-heat smoker tips, Goldee’s Michelin star, pickled onions, and a pulled-pork bun count.

A Kansas City road trip brings standout steaks, questionable hot chicken, legendary breakfast pizza, and a moving BBQ Hall of Fame celebration. Back home, the conversation turns to a five-hour pork butt, kiln-dried versus air-dried smoking wood, a crispy wing experiment, and preparations for judging The Jack.

Crispy 0-to-400 wings, smoky hot dogs, Rotel dip, and the ultimate lineup of guilty-pleasure football foods take center stage. There’s also a behind-the-scenes look at the massive Ace Hardware Show, where new grills and barbecue trends steal attention. Plus, chicken Parmesan, American Royal Hall of Fame plans, and a brutally honest football pick’em check-in.

Arby’s Steak Bites get a rough review before a better homemade version enters the game. The lineup includes Mississippi meatballs, pickle grilled cheese sliders, zero-to-400 wings, smoked turkey meatloaf, and bean-dip-topped hot dogs. Plus, a shocking brisket theft, leftover Texas Twinkie ideas, spicy nugget experiments, tailgating favorites, and a fix for a runaway smoker wheel.

College football, community rib cooks, and fundraiser plans set the table for a feast of barbecue talk. Highlights include gas station chicken buffalo dip, pulled pork Cubano sliders, creative BBQ restaurants, and an outrageous pulled pork s’more. Plus, a smart charcoal kettle, smoked fajitas, crispy chicken sandwiches, and the eternal debate over the best bacon temperature.

Labor Day brings college football, fantasy drafts, dove hunting, and a menu built for opening weekend. Dive into new wing seasoning, a buffalo snack mix, charcoal-grilled steaks, safer grill cleaning, and Memphis in May’s entry-level BBQ contest. The crew also tackles smoke quality, binders, rib-holding times, upcoming festivals, and a barbecue fundraiser for pediatric brain cancer.

They catch up on recovery life and mobility wins. Pulled-pork BBQ egg rolls and a sweet Thai-chili barbecue dip get cooking attention. Fantasy draft season sparks a rundown of must-have draft-night foods like sliders and wings. Air-fryer bacon experiments, a perfected baked-beans catering hack, wok-style kettle grilling with a Vortex, and two different picanha methods round out the food-focused chat.

Mikey Dyer, an award-winning wing cook and outdoor enthusiast, dives into Buck Junkies, hunting-camp life, and a hilariously failed mini corn dog experiment. He shares competition-winning wing techniques, easy semi-homemade gumbo, a colorful Malibu Sunrise, tailgate-ready cinnamon roll pigs in a blanket, silky sausage gravy, loaded bean dip, and peanut butter banana pudding.