Hog in the Fog: A Barbecue Podcast

In this episode of Hog in the Fog, Will and Jonathan discuss the finer details of smoking ribs, how to make the best mac and cheese to serve at your next gathering, and their predictions for this year's Texas Monthly Top 50 barbecue list. As always make sure you subscribe for future episodes and give us any feedback you might have!

It's that time again, folks! We're back with a new episode of Hog in the Fog. Will and Jonathan talk about the new YouTube videos coming out of Bar-A-BBQ and why you should focus on your technique and not following a recipe, as well as finding the perfect cut to rival a beef cheek and, as we approach the final week of the season, a quick chat on the state of college basketball. Subscribe,...

We're back! After a few weeks off, Hog and the Fog is back to talk about all things barbecue. In this episode, Will and Jon cover a variety of topics ranging from season salt recipes to types to charcoal to the food we cooked for the Super Bowl (even though that happened last month...). Jon also gives a rundown of a recent sausage class he took at the Meat Hook in Brooklyn. Breaking from the m...

To damper or not to damper, that is the question. To cook, perchance to smoke—ay, there's the rub. On this episode of Hog in the Fog, Will and Jonathan talk about what's going on with the ribs at Franklin and Barbs, how the quality of wood affects your overall cook, and the benefits (or drawbacks) of using a damper on an offset smoker. The episode concludes with a Mount Rushmore of BBQ sid...

We're rolling smoke now. For the holiday weekend, Jonathan came down to Texas to visit Will and try three of the most notable barbecue joints in the area: Franklin Barbecue, Snow's BBQ, and Barbs-B-Q. We give a breakdown of every tray and offer our thoughts on the complete weekend experience. Thanks for listening and if you have had food at either of these three places, let us know in the...

The fog thickens! Welcome to episode one of Hog in the Fog, featuring co-host Will Dorsey and Jonathan Minnick. In this inaugural episode, we talk about our barbecue journeys, which thermometers are worth it for backyard pit masters, how to use our senses when cooking, and also general chat about bourbon, wine, meal prep, broccoli, and other fun topics. Thanks for listening and make sure to rate u...