Grilling, smoking meat, and beer

The Guy's talk about some cooks they have done using a griddle attachment for their Weber grill made by Hunsaker. Highlighted by Jamie’s recent "Taco Bell" copy cat recipe for Steak Quesadilla's. Also a sneak peek into Matt's recent Ugly Drum Smoker build and a big cook he has this weekend.

Special guest Nick joins the Shade Tree Chefs for a head to head cook off between Nick's Ooni and Matt's kettle pizza attachment for his Weber grill.

This week the guys talk about different variables that can affect the cook and how to adapt. Everything from weather, poor planning, and neglecting your grill.

The guys talk about their Memorial Day cook. Matt made some home made sausage and an apple crisp. Jamie made some burgers topped with pulled pork.

On this weeks episode the guys feature Ghost Honey by Heart Soul Heat. Using it in a BBQ sauce for chicken, roasted nuts, and a grilled pineapple dessert.

Guest host Dallas interviews the guys covering the basics along as well as southern BBQ.

The guys talk about their cooks on mother's day .

It's been two weeks since cold smoking cheese. The guys open them up and give them a taste. Then they talk about this weeks cook, pork belly along with upcoming plans for Mothers day.

The guys go into the history of beer in their home town Milwaukee, WI.

The gents try their hand at cold smoking some cheese and make poor man’s burnt ends, or as Jamie would call it, rich man’s hotdogs. Also Jamie talks about his twice smoked Ham.

We switch it up and grill a vegetarian sandwich. Also discussed are other commonly grilled vegetables.

The Shade Tree Chefs have a friendly wing cooking competition, try a new lump charcoal, and make pig shots.

The guys start out with an interview of a near grilling disaster with a pellet grill. Then talk ribs from preparation to methods, rubs, and sauce.

The guys talk about their weekend adventures, share a listener submitted grilling disaster, and talk burgers.

The guys decide in the morning to smoke a pork shoulder. They talk about their struggles with wind and timing of......well everything.

The guys got together and grilled some steaks. They discuss sear verse reverse sear and spotlight the charcoal chimney.

The Shade Tree Chefs give a glimpse into their past with what got them into grilling, along with grills they have had, and unpleasant exposure to specific meats.

Who we are and what our goals are with this podcast.