The Return of BBQ’n’A: Teaser Video

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Pit Master Tony brings back his BBQ’n’A series, with co-host Adam, as exclusive Arrowhead Guys content for 2019. At AG, we don’t just cover the Chiefs, we cover everything Chiefs fans love, and BBQ is at the top of that list. And we would know; we’re actually Chiefs fans.

The goal of BBQ’n’A is to provide all the information required for someone who has never cooked BBQ before to be able to make education decisions in acquiring the necessary gear, choosing a smoker, managing your pit’s fire, and preparing/smoking mouth watering BBQ to serve at your next gathering. No detail is too small for BBQ’n’A; we guarantee if you follow our guidelines you will smoke an amazing brisket on your first attempt. The brisket is well known as the most difficult and intimidating cut of meat to prepare and cook correctly. It is also the most expensive, causing many inexperienced BBQ enthusiast to perpetually avoid smoking their first whole brisket. We aim to change that. As soon as you bite into your perfectly cooked first brisket you’ll be asking yourself why Tony didn’t start a website sooner. With any luck, we may get a few of you inspired to get out there and join us on the competition BBQ circuit.

Special Thanks to Red Tribe Cinema for producing the intro clip for our show, if you are not subscribed to Red Tribe Cinema, do so now. But First! Subscribe to Arrowhead Guys now for everything you need to know to BBQ like the pro’s.

If you have questions you would like answered in an upcoming BBQ’n’A video, include them in the comments below.

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South Carolina Chief
South Carolina Chief

I’ve got a question about a problem I’ve had for awhile. I’ve a All American BBQ System – All Star. Got it at the BBQ Store in Olathe. I’m all good with the 225 constant temp, but having issues with the constant 350+ temp for smoking chicken quarters to get a crispy skin. Any tips??

I use lump coal and wood chunks

I’ve tried a couple of methods. Stacking it just right I can get a very good 290 constant with the minion method. Also tried dumping lump coal and wood in the center of the firebox box method, but can’t regulate the temp. It fluctuates too much

Clay
Clay

Thanks for the bump, Chief.

4thQtrMagic
4thQtrMagic

Very interested in this series. I need to get a smoker now!

QuackTastic
QuackTastic

Looks great man! Great and original idea for a football blog, especially one in KC. Wouldn’t be surprised to see an AP knockoff down the road.

ElPasoJason
ElPasoJason

Alright, my timeline for a new smoker got pushed back with some unexpected expenditures. I’ll definitely be taking notes for when I get there.

Questions:

Are you loyal to brand or are there certain things to look for specifically?

Mitch Schwartz uses Traeger, is he just a celebrity endorser or are those quality?

What is the right amount of fuel to begin with. In my first few attempts I believe I used far too much fuel. Still the best meals I’ve ever made thanks to you guys haha!

How do you know when to add fuel and how much do you add. Do you add it unlit?

I forget, when seasoning a smoker, does the type of oil used matter?

These are the few i could think of off the top of my head.

Team Player
Team Player

Mmmmm Q!

Traeger’s are good but overpriced. There are better but less well known pellet smokers at every price point Traeger sells. I will wait for the article before I say more.

Tyrone
Tyrone

Joocy

1wombat
1wombat

So this friend of mine tells me he has a brisket for the Super Bowl, but he’s afraid his little smoker isn’t big enough. I tell him I’ll do it for him. To my pleasant surprise he brings over a whole brisket. I made brisket and burnt ends. The flat turned out pretty good, but the burnt ends were to die for. LC’s are the only better ones I’ve had. So proud of myself. Bad news was no leftovers!

Dave

Love the video, hate you for making me hungry