BBQ RADIO NETWORK with Andy Groneman & Todd Johns Andy Groneman & Todd Johns & Richard Fergola

Chef Fred Nesbitt is one of the country's leading cannabis chefs. Based in San Francisco, Fred is in demand creating dining experiences not for the faint of heart. Classically trained as a chef and augmented with a certification in Cannabis Science & Medicine from the College of Medicine at The University of Vermont, Fred creates delicious edibles from his home and discovers new ways to infuse cannabis into his cooking. T-Bone sent him a bottle each of BBQ sauce from Andy's Smoke on Wheels line and Todd's Plowboys collection and talks about using them at a private party in California just last weekend.
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As a respected authority on Texas-style barbecue, Jess Pryles is also a co-founder of the Australasian Barbecue Alliance, designed and releases the JP Signature Edition Pitts & Spitts smoker, created an internationally- acclaimed line of meat seasonings under the Hardcore Carnivore® brand and has partnered and been ambassador for numerous brands including Kingsford Charcoal, Lone Star Beef, Gerber Legendary Gear and Texas Parks and Wildlife Foundation.
With her “meat scientist” credentials from Iowa State University, Jess is going to (with her warm-heart) unravel the myths and hesitations with frozen meats.
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Blane Hunter (a.k.a. Mr. Porky Butts) grew up barbecuing in south Texas from a very young age. With over 27 years of experience combined with a Culinary education from Johnson and Wales and FVTC culinary schools Blane started competing professionally in the world of BBQ in 2013. In the seven short years that followed he has accumulated one of the most impressive resumes on the BBQ circuit across America.
·       7 World Championships
·       2016 KCBS National Grand Champion – Team of the Year
·       2016 KCBS National Ribs Champion
·       2017 American Royal Open World Champion
·       2017 King of the Smoker Grand Champion
·       Multiple KCBS Perfect Scores in Chicken, Ribs, Brisket and Pork


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What makes Hot n Fast smoking work? Tim Scheer (who pretty much started the crazy phenomena) explains how his Gateway Drum Smokers get the job done. He will also tell you how he grows Wagyu beef at Marble Ridge Farms. Andy and Todd will have cast iron care and feeding tips for you.


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TRAVIS CLARK has 10 World BBQ Titles to his name as Andy and Todd get caught up with his doings in Oklahoma as well as considerations in preparing for getting a run at a great summer of BBQ in your own backyard.
Co-Host Todd Johns is going to wax eloquent on grilling fish, including the use of planks.
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It's that time of year, so we visit with the guy who monitors the pulse of the BBQ industry for new products and services. David Gafford from The Barbecue Lab will be talking about all the new products unveiled at the Hearth, Patio & BBQ Expo in Nashville last month. On the docket is AI, starting your fire with just the pull of a string and live fire cooking shows up big.
Meanwhile, Todd & Andy will make sure to talk about assembling a great charcuterie board and the guidelines to follow for that.


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