Fat Guys with Smokers

Fat Guys with Smokers - Flattops!

Mike and John celebrate reaching episode 20 by talking about flattop cookers. They reached out to Blackstone, Traeger, and Loco Cookers to ask them why they were the best. They talk about some cool technology at work and what differentiates each company. Ultimately the guys share what they’d buy and why, and thank their listeners for their support. They also give a shoutout to down.rightdelicious, a great account on social media where Drew doesn’t let his challenges slow him from making some awesome eats.

Fat Guys with Smokers - The age old question

In this episode, John and Mike answer the question they get asked the most: "What should I cook first?" Whether you're new to smoking or just want to try something new, this is the episode for you. The guys discuss different meats that are great for beginners, such as chicken, ribs, and pork butt, and give tips for seasoning and cooking them to perfection.
They also dive into the science behind the "stall," which is when the internal temperature of the meat stops rising for a period of time during the cooking process. The stall can be frustrating for new smokers, but John and Mike explain why it's a natural part of the process and offer some tips for overcoming it.
Of course, there are plenty of laughs and jokes along the way, and the guys try to avoid their usual discussion about the weather (but don't quite succeed). So if you're looking for some tips and tricks for your next smoking session, be sure to tune in!

Fat Guys with Smokers - Back in the Studio

John and Mike are back in the studio for another episode of their podcast. They start off by laughing about their last episode and how awkward it was to record while out in public. They joke about their age when Haley, John's wife, points out that they always talk about the weather at the start of the episode. It must be a sign of their age!
The guys then talk about an account on social media that they have learned a lot from, called the Bearded Butcher. It's run by a couple of brothers who run their family meat business and share great content about where cuts of meat are located. They discuss how important it is to know where different cuts of meat come from in order to cook them properly.
 
John and Mike then talk about their recent big cook, making over 240 pulled pork sandwiches. They share their tips for cooking for large groups and discuss the importance of portion sizes.
 
Finally, the guys talk about what they're going to be cooking for Easter. John is especially excited about making Meat Church's latest viral sensation, deep fried deviled eggs. They end the episode with some laughs and more talk about their love for all things BBQ.

Fat Guys with Smokers - The guys go shopping

In this episode, John and Mike take the podcast on the road and give listeners a behind-the-scenes look at their shopping process for a big cook they're doing the next day. They discuss the importance of planning ahead, especially when cooking for a large group, and share their tips for portion sizes and estimating how much food to buy.
As they shop, the guys can't help but crack jokes and share their trademark banter. Things get even more interesting when they run into Mike's high school girlfriend and Mike refuses to introduce John!
Things get exciting when the guys meet Hayden, their cashier, who shares an unbelievable story about the craziest thing he's ever sold to a customer. John and Mike can't stop laughing as Hayden describes the scene, and the conversation provides a perfect reminder of the unexpected moments that make life so entertaining.
The audio in this episode is less than amazing so bear with the guys and if everyone enjoys going along for the ride Mike and John promise the audio will be on point next time!

Fat Guys with Smokers - MULLY!

In this episode, John and Mike welcome a special guest, Mully of mullybrewnque. The guys quickly hit it off, bonding over their shared passion for all things BBQ. Mully shares his experience of starting out on social media, emphasizing the importance of building connections, sharing recipes, and learning from others in the BBQ community.
 
The conversation then turns to the topic of balance, as the guys discuss the challenges of juggling various aspects of their lives while still pursuing their passion for BBQ. They agree that it's important to focus on the journey and enjoy the process, rather than getting too caught up in results. Interestingly, as they have all adopted this mindset, they've found that the results have followed naturally.
 
As always, the guys share plenty of laughs and funny stories throughout the episode!

Fat Guys with Smokers - Spring cleaning time will eventually be here

John and Mike discuss the importance of grill maintenance as spring approaches. They talk about the importance of regular cleaning throughout the year to maintain the grill's performance, as well as the big springtime cleanings that require disassembling and a lot of elbow grease. The guys share their own tips and tricks for cleaning and maintaining their grills, as well as some common mistakes to avoid. They also talk about the benefits of investing in high-quality grill brushes, scrapers, and other cleaning tools. 
 
Along the way, they shout out to Maciek at Grillin_with_Dad, a Big Green Egg enthusiast who started a social media account when he bought a grill at the age of 35. John and Mike can relate, having started this podcast!
 
As always, the conversation is filled with plenty of laughs and friendly banter, making this episode a must-listen for anyone who loves grilling and wants to keep their equipment in top shape.

Fat Guys with Smokers - A little side action

John and Mike talk about sides, and how they can make or break a meal. They discuss the importance of having a variety of sides to complement the main protein, and share some of their favorite recipes. John talks about some of his go-to side dishes, including his famous Brussel sprouts and his wife Haley's Mac and cheese, which has a huge following. The guys also dive into the versatility of potatoes and all the different ways they can be prepared. John also shares some stories about some of his favorite side dishes, including some out of the world potatoes he had on a business trip to Ontario and a coleslaw recipe from the McCormick side. Finally, John raves about his all-time favorite dessert, banana pudding, and shares his recipe for making it. Whether you're a meat lover or a side dish aficionado, you won't want to miss this episode!

Fat Guys with Smokers - You gotta start somewhere

In this episode of Fat Guys with Smokers, John and Mike dive deep into the topic of authenticity, discussing how it's important to them and their listeners when it comes to food, barbecue, and life. They also give a shoutout to BeardohWeirdoh, a true Canadian Fat Guy who creates hilarious videos and shares his love of great food.
The guys then move on to discuss what they would buy if they were starting fresh and had a budget of $100 and $1000. There were some common themes that emerged, such as the importance of a good thermometer and the versatility of a Weber kettle grill. But there were also a few surprises, as John picked out some items that inspired Mike to make some quick changes to his list.
As always, the conversation is filled with plenty of laughs and good-natured ribbing between John and Mike. Don't miss this episode if you're looking for some inspiration for your own backyard barbecue setup, or if you just want to hear these two fat guys talk about their favorite subject: food.
 
John's Pick for an instant read thermometer - https://amzn.to/3ZnQfhu
Mike's Pick for a leave in budget friend thermometer - https://amzn.to/3Yo3oGf 

Fat Guys with Smokers - Danny had a little lamb

In this episode, John and Mike are joined by a special guest, Danny, who they've talked about in several past episodes. Danny shares how he got his start cooking outdoors by using his high school ID to flip burgers in the back parking lot. The guys pregame the episode by cooking up some lamb using only a single pocketknife as their utensil. Mike shares his first impressions of this protein that John and Danny already love.
 
The conversation takes an interesting turn as Danny shares his experiences growing and raising everything his family had for Thanksgiving dinner last year. From potatoes to the protein everything on the table came from their backyard! This will be a recurring tradition in their family, and Danny talks about the satisfaction of providing everything on the table for his loved ones.
 
The guys also share some funny stories and have a lot of laughs throughout the episode.

Fat Guys with Smokers - You Gotta RUB Me The Right Way

In this episode of Fat Guys with Smokers, John and Mike begin by giving a shout out to Kendrick BBQ, a fellow BBQ enthusiast on Instagram. They discuss his impressive BBQ skills and story about how he’s gotten to where he is today as a big part of Traegers social media presence..
Next, John makes Mike shares an amusing story about how he's become famous in his neighborhood after a viral Instagram reel.
The episode then takes a turn as John and Mike dive into their favorite BBQ rubs. They talk about what makes a good rub and share some of their personal favorites for different kinds of proteins. From sweet and spicy to savory and smoky, they discuss what flavors they love and why. John even shares his controversial method of turkey that he says is the only way he’ll cook the big bird.
This won’t be one you want to miss as John and Mike bring cameras into the studio and get some great clips for social media and talk about adding YouTube in the future to better engage with you!