Grilling To Get Away

Send Us Your Grilling Questions Ben is away on a Navy assignment this week, so they dive into one of the strangest cooking methods you've probably never tried—cooking fish in the dishwasher. Is it a real thing? Does it actually work? And more importantly, should you try it? After exploring the dishwasher fish phenomenon, the conversation shifts to a backyard favorite: grilled steaks.  Whether...

Send Us Your Grilling Questions Father's Day is right around the corner, and this week we're sharing gift ideas for the dads who would rather be around the grill than anywhere else. From practical grilling gear and backyard upgrades to simple gifts that create lasting memories, we're talking about what dads actually enjoy receiving. We also share a few of our own favorite grilling t...

Send Us Your Grilling Questions This week we're looking back at MeatFest and sharing our biggest takeaways from the event. From the food that impressed us most to the conversations we had with fellow grillers and BBQ enthusiasts, we're recapping the highlights from an unforgettable weekend. We talk about the trends we noticed, the equipment that caught our attention, and why events like...

Send Us Your Grilling Questions This week on Grilling To Get Away, we're firing up the Weber and talking low-and-slow backyard BBQ. We break down our approach to ribs and pork shoulder, what worked, what we'd change, and why you don't need expensive equipment to turn out great food. Whether you're cooking for the family, meal prepping for the week, or just looking for an excuse...

Send Us Your Grilling Questions This week on the podcast we're talking comfort food and Memorial Day weekend plans. We break down Mississippi Pot Roast—why it became such a crowd favorite, easy ways to make it your own, and how it fits right into backyard cooking. We also talk Memorial Day food ideas, keeping things simple, and making time with family and friends around the grill count. Wheth...

Send Us Your Grilling Questions This week on Grilling To Get Away, we’re keeping it casual. No big agenda. No complicated recipes. Just real backyard conversation about grilling, life, food, and whatever else comes up around the fire. Sometimes the best moments happen when you’re standing around the grill talking with friends, and that’s exactly what this episode feels like. Whether you’re cooking...

Send Us Your Grilling Questions This week on Grilling To Get Away , we’re taking a different approach to a classic and showing you how to make smoked pulled ham that’s simple, affordable, and packed with flavor. We start by putting the ham on the smoker to build that rich, smoky bark using a simple seasoning approach (yes—this is where your rub does the heavy lifting).  Then we finish it in the cr...

Send Us Your Grilling Questions This week on Grilling To Get Away , we fired up bone-in chicken thighs—one of the most underrated cuts in BBQ. Crispy skin, juicy meat, and hard to mess up. Then we shift gears and talk Cinco de Mayo—simple, backyard-friendly ideas you can actually pull off without turning it into a full production. Tacos, grilled meats, easy sides, and how to keep it fun without ov...

Send Us Your Grilling Questions If you care about backyard grilling, the gear you use matters. In this episode, we break down a 20-year roundup of the best BBQ equipment ever tested—what’s worth it, what’s not, and what actually holds up over time. We cover grills, smokers, and essential tools that deliver consistent results, plus practical grilling tips you can apply right away. No hype. Just pro...

Send Us Your Grilling Questions What happens when a true butcher steps behind the mic? You get a easy to understand breakdown of beef, how to choose it, cut it, and cook it right. In this episode, I sit down with Brad Baych, the man behind Primal Cuts Cookbook . We talk through how he got started in the food service, underrated cuts of beef, and how you can become a butcher at home. This one is ab...

Send Us Your Grilling Questions This week, we break down how to grill burgers the right way—from choosing the meat to managing heat, seasoning, and nailing that perfect bite every time. No complicated recipes. No overthinking. Just real techniques that deliver real results. We cover:  What fat ratio actually works best   When (and when NOT) to season   Direct vs. indirect heat for burgers   How to...

Send Us Your Grilling Questions We’re talking about a smoked upside down pineapple pound cake cooked in cast iron at 300 degrees. Caramelized pineapple, rich cake, and just enough smoke to set it apart from anything you’ve had out of the oven. If you’re looking to step up your dessert game on the smoker or just want a different take on backyard cooking, this episode delivers. Follow Burn Pit BBQ I...

Send Us Your Grilling Questions We took this one on the road—recording live from the North Woods. No studio. No script. Just talking ball and food.  Follow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" i...

Send Us Your Grilling Questions Easter is coming, and we’re keeping it simple, dialed-in, and full of flavor. This week, we break down exactly how to smoke a ham that’s juicy, balanced, and not overcomplicated—whether you’re starting with a store-bought spiral ham or going from scratch. Then we level up your side dish game with twice smoked potatoes. Crispy on the outside, loaded with flavor on th...

Send Us Your Grilling Questions This week on Grilling To Get Away , we’re putting your St. Patrick’s Day leftovers to work and getting you ready for March Madness. We start with corned beef - how to turn those leftovers into simple, high-impact meals you’ll actually want to eat. From nachos to Rueben's, these are quick, no-nonsense ways to stretch your cook and keep the flavor strong. Then we...

Send Us Your Grilling Questions Greg just got back from Dallas, and that means one thing: Texas BBQ. In this episode we break down Greg’s stops at Hard Eight BBQ and Terry Black's Barbecue . What stood out, how Texas BBQ culture is different, and what backyard grillers can learn from how they do it down there. Then we shift to something you can cook at home: smoked corned beef . Most people b...

Send Us Your Grilling Questions This week on Grilling To Get Away , we break down our time at the Wisconsin Fishing Expo. We spent days talking to backyard cooks, hunters, anglers, and families who take their food seriously. In this episode, we cover: The most common grilling questions people asked What customers are looking for in seasonings right now Trends we’re seeing in backyard grilling How...

Send Us Your Grilling Questions Want to grill a steak that’s perfectly cooked edge to edge with a crust that tastes like it came from a steakhouse? In this episode of Grilling To Get Away , we break down the reverse sear method — one of the best grill techniques for backyard grilling and consistent steak results. You’ll learn: What the reverse sear method is and why it works The best cuts of steak...

Send Us Your Grilling Questions This week on Grilling To Get Away , we’re firing up three backyard favorites that are easy, crowd-pleasing, and packed with flavor: grilled meatballs, steak fajitas, and a show-stopping braided pork loin . We break down the techniques, seasoning choices, grill setups, and timing so you can nail each cook without overthinking it. Whether you’re cooking for family, fr...

Send Us Your Grilling Questions We’re keeping it simple this week. No fancy techniques. No chef talk. Just the real basics of grilling a damn good steak. In this episode of Grilling To Get Away , we walk through: Picking the right steak How to season it properly Fire setup that actually works Timing, flipping, and resting Common mistakes that ruin great meat If you want better steaks without overt...

Send Us Your Grilling Questions Super Bowl Sunday is about more than the game - it’s about the food! In today’s episode of Grilling To Get Away we dug into Super Bowl appetizer ideas that deliver big flavor with minimal prep . Whether you’re feeding a crowd of friends or throwing your first game-day party, we’ve got ideas that cover all your bases. From classic Buffalo wings and cheesy dips to loa...

Send Us Your Grilling Questions Cold smoked cheese is one of the easiest ways to add serious flavor without turning on the grill, and it’s a perfect example of where backyard cooking is heading. In this week’s episode of Grilling To Get Away , we talk through a recent cold smoked cheese cook and use it as a jumping-off point to discuss the flavor trends shaping 2026. We cover: How to cold smoke ch...

Send Us Your Grilling Questions Think grilling season ends when the temperature drops? Not at Burn Pit BBQ. This week on Grilling To Get Away , we’re talking all about grilling in the cold —what changes, what doesn’t, and why winter might actually be one of the best times to fire up the pit. We break down cold-weather grilling tips that actually work, then dive into some cold-season favorites: pul...

Send Us Your Grilling Questions This week on the podcast, we break down our newest over-the-top chili recipe—from smoker setup to flavor tweaks that make it a crowd favorite. We also dive into our go-to Super Bowl dishes, sharing what actually works for game day cooking when you want big flavor without babysitting the grill. Simple, proven, and built for feeding a crowd.  Follow Burn Pit BBQ Insta...

Send Us Your Grilling Questions Chuck roast doesn’t get much respect—and most of the time, it’s because people cook it wrong. This week on Grilling To Get Away , we break down a recent chuck roast cook on the Weber and explain how this affordable cut can eat just like a steak when you use the right fire, seasoning, and slicing technique. We cover: How to set up a two-zone fire for steak-like resul...