That Reload Podcast

Bourbon 104 Wanna know how to score them Wellers and Pappys? How allocation works? The do’s and don’ts of liquor store etiquette? Find out this week as the crew interviews Brittany, the GM of our local honey hole, of Bob’s Liquor @bobswine. Furthermore, two unicorns drop by for a brief visit.

As we are approaching that most wonderful time of year, Joel and Stacy recount the heart warming tale of building their house. Said house being filled with the smells of roasting Christmas Edibles this episode. Special guest and friend of the show Mike @haltemanfamilymeats calls in to give us the rundown on holiday roasts.

Pitmaster and Producer, Father Farr, rejoins the podcast after his paternity leave. The owners of Pit Barrel Cooker, Noah and Amber, join the whole crew to discuss drum smokers and cookers. With dozens of offerings on the market, what makes a good Barrel Cooker? Also, bourbon. Lots of bourbon talk.

The pours are looking a lot bigger this week, as the world famous Lou Kittrell of @bluesandbarbq joins the crew in person. Lou is a professor of beer craft and the art of pairing victuals with said beer. His nickname is “Mr. 7000”, for the number of beers he can drink in one sitting. We eat, we drink, we eat and drink some more!

Turkey 103 It’s overtime! Turkey day is done and what to do with all of the leftovers?? This year you don’t have to stand in front of that open fridge at 3am, in your whitey tighties, shoveling food from a cold Tupperware container into your gullet! Listen up for our go to recipes. The crew takes a world voyage with this week's Por’n.

It’s the main event folks. The one your guests will be unbuttoning their “pance” for. It’s turkey time! Fresh or frozen? Brine, inject or raw? Smoke, deep fry, or bake? We dive deep and give you the answers you’ve been searching for. Special guest Co Host, the Oregon King of Apples. Mr. Farr bids adieu.

It’s here. This one’s for all the marbles. The biggest cooking event of the year. That’s right, it’s Thanksgiving! This week we drop all of our tips and tricks on how to prepare amazing sides. The ultimate debate on stuffing. Pitmaster and producer has a special announcement. Special guest Matthew McHawkNugget.

Are you ready to pump some iron? Burn some fat? Cook up them calories? From the crew that brought you Body by Barbecue and Bourbon’s not for Quitters, comes the all new exciting program: Cast Iron Chronicles. Bake, sauté, flambé, live fire, attack unwanted house guests; this wunderkind does it all!

Meat Candy All Hallows’ Eve is upon us. Time for all of the usual TRP shenanigans, just more eerie and spooky. So grab your pillow case and let us stuff it with our meats! Candied meats that is.  The crew shares all of our favorite candied meat recipes with you and what the true meaning of this holiday is (it’s eating candied meat). Por'n on the Podcast is back with a theme you won't want to miss:...

So you say you’ve got beef? Well, so do we. In fact, we have beef plate short ribs. Whole and flanken style. Don’t let our appearance of being completely intoxicated dissuade you from the briskey knowledge bombs we drop. Also, prepare yourself for a huge TRP scandal... “button gate”.

Drinks and drams. Shots and spots. Cups and chugs. Can you make a bourbon seltzer at home? Find out. Is Jeremy’s Por’n the cheapest ever? Find out. Will Matt gag on raw egg? Find out. Does Joel blow smoke? Find out. Will Stacy end up passed out on the couch? Find out.

Brisket 102 The party has ended, the guests have gone home, the dishes are done, and you have 7 pounds of leftover brisket? What do you do?! Recipes, tips, tricks, and hacks. Jeremy tries Joel's sweet, sweet Dickel juice. Matt joins the party in a way NEVER before seen in the history of TRP.

Part deux with the fire god himself: Derek Wolf of @overthefirecooking. The crew deep dives into all the live fire cooking methods. The age old question of how you fit a BBQ rub in a beer can is answered. Learn the secret ingredient to the perfect Maple Bourbon Glaze.

The meat other meats want to be. The meat that makes vegetables regret their life choices. A meat so cultured it can speak Russian... in French. Sharks have a week dedicated to this meat. Roses stop to smell this meat. Bigfoot wanders the PNW seeking pictures of this meat. This meat has no respect for the clock, it tells you when dinner is ready. This is, the most interesting meat in the world. Br...

International man of fire Derek Wolf joins the crew this week. Exactly what you think happens, happens. We talk bullets, bourbon and bbq. The crew is regaled with stories of his time as an arm wrestling champion. Also, all of your question of how to cook a deer whole are answered.

The crew is at it again. Pontificating on how the juice is made. Y’all know what they say: when you see how the bourbon is made, all you want is more bourbon. Matt leads a bang up Por’n on the Pod. Stacy goes down the Rye rabbit hole. Joel and Jeremy drink a lot, like a lot lot. Break out your (Glen) Karen and join in!

While many intrepid entrepreneurs have made their mark in the industry of bottling spirits, one dynasty stands out for the exact opposite: opening those bottles. Eli and Jen Crane of Bottle Breacher join us this week and talk about everything, from life as a  Navy SEAL to striking deals on Shark Tank. Also, gun recommendations.

Ladies and gentlemen, boys and girls, children of all ages (over 21, of course) this is the episode you’ve all been waiting for: Bourbon! This brown nectar of the gods finally gets the publicity it’s always dreamed of, a guest spot on TRP. From Angel’s Share to Wheated Bourbons, we cover it all! So sit down, pour a dram, and join us for this drink along.

National beer expert Noah Cheek calls in to discuss canned water. Matt learns the difference between a dish towel and an oven mitt. All new segment has a special guest dueling with Joel. Stacy proposes a question to y’all Hooligans or Reloadians (your call!)

This week, the crew goes on a treasure hunt in the outer banks for shipwrecked 80 year old scotch. Instead, they find a full 3 course meal of high-proof American whiskeys, culminating with a dessert course of envelope glue. Q: Which unlikely kitchen essentials should you bring on vacation? Learn from the crew’s mistakes. Celebrity crushes, apocalyptic ammo preferences, and the best way to cook an...

The King of “Would You Rather” takes a break from his international hunting exploits and joins the crew this week. That’s right, Brooks Hansen, the Manager of Public Relations at Camp Chef! From adventures north of the arctic circle to hunting cows in Hawaii to running a top outdoor cooking company, Brooks tells all.

The gang kicks off the podcast with a crisp 32 oz Miller High Life. Reload has a huge announcement. Pourin' on the Podcast has a new bartender this week. 

A flock of mongeese invade the studio as the gang interviews Riggan of Hungry Heroes. Are you interested in the deets of cooking 60 pork butts at once? Then pull up a chair and buckle up buttercup for this extreme game of Hungry Hungry Heroes! Special shoutout to Steve Harvey's mustache for making a guest appearance. 

A fish and a taco walk into a bar. The bartender says, “We don’t serve your kind here.” The taco responds, “Yes the hell you do, it’s Tuesday!” Buckle up my buttercups, we’re going to Taco Town this week. Each of the crew constructs a custom fish taco for your listening pleasure.  

The crew takes it outside for an epic battle between Flaky vs Drop...biscuits that is! Pouring on the podcast makes a return, glen cairns are raised and the Kentucky chew is practiced on 3 unique bourbons brought by Matt! Whiteclaw pizzas, Joel's liver debacle, and Stacy gets dubbed with a new wrestling name.