On today’s show I give you some basic guidelines on how you can create spice blends and rubs at home that are 10 times better than anything you can buy in a store, plus I share a simple yet amazing recipe for a Grilled Ribeye Steak, that has been hanging around some really good wine a little too much...

On today’s show I give you some basic guidelines on how you can create spice blends and rubs at home that are 10 times better than anything you can buy in a store, plus I share a simple yet amazing recipe for a Grilled Ribeye Steak, that has been hanging around some really good wine a little too much...

BBQ Radio Show 54- Wine Country Grilled Ribeye Steaks, Plus An Amazing Spice Blend

Today, we break down what I call the “ISH” method of cooking, and I share a simple recipe for The World’s Best Salsa

Today, we break down what I call the “ISH” method of cooking, and I share a simple recipe for The World’s Best Salsa

BBQ Radio Show 53- The World’s Best Salsa, And How To Use The “ISH” Method When Cooking

Today, we are going to be making some perfectly Grilled Parmesan-Lime Street Corn. Mexican Street Corn, or Elote, has been around for 100’s of years with a variety of different spices and flavorings being added to the outside. It’s popular at fairs and music festivals, and now will be popular at your house if it’s not already!

Today, we are going to be making some perfectly Grilled Parmesan-Lime Street Corn. Mexican Street Corn, or Elote, has been around for 100’s of years with a variety of different spices and flavorings being added to the outside. It’s popular at fairs and music festivals, and now will be popular at your house if it’s not already!

BBQ Radio Show 52 - Grilled Parmesan-Lime Street Corn

Today, I am going to share with you a delicious recipe for Smoked Shrimp Cheesy Mac, or as normal people call it, Mac and Cheese, but we don’t do things normally at the BBQ Radio show… 

Today, I am going to share with you a delicious recipe for Smoked Shrimp Cheesy Mac, or as normal people call it, Mac and Cheese, but we don’t do things normally at the BBQ Radio show…

BBQ Radio Show 51-Smoked Triple Cheesy Shrimp Mac

On today’s show we dive into another fantastic recipe for one of my favorite foods, and I’m sure yours as well….which is anything with bacon on it! We’re whipping up a recipe for Smoked Bacon-Wrapped Scallops, with a little lemon-dill aioli

On today’s show we dive into another fantastic recipe for one of my favorite foods, and I’m sure yours as well….which is anything with bacon on it! We’re whipping up a recipe for Smoked Bacon-Wrapped Scallops, with a little lemon-dill aioli

BBQ Radio Show 50 – Smoked Bacon-Wrapped Scallops

On today’s show, I’m going to be sharing a recipe that is more of an appetizer, or as we call it in our house, an apeteezer because it just teases your appetite. We are going to make a batch of Smoked Pineapple-Jalapeno Chicken Wings

On today’s show, I’m going to be sharing a recipe that is more of an appetizer, or as we call it in our house, an apeteezer because it just teases your appetite. We are going to make a batch of Smoked Pineapple-Jalapeno Chicken Wings

BBQ Radio Show 49- Smoked Pineapple-Jalapeno Chicken Wings

Today, we are going to crack the code on one of the most challenging foods you will ever cook. Yes, I’m talking about the vaunted boneless chicken breast. Easy to get it wrong, very difficult to get just right. Plus I throw in a recipe for Grilled Pesto Chicken Breast that I think will become one of your favorite new dishes this year….

Today, we are going to crack the code on one of the most challenging foods you will ever cook. Yes, I’m talking about the vaunted boneless chicken breast. Easy to get it wrong, very difficult to get just right. Plus I throw in a recipe for Grilled Pesto Chicken Breast that I think will become one of your favorite new dishes this year….

BBQ Radio Show 48- Perfectly Grilled Pesto Chicken Breast

Although you may hear terms grilling and barbecuing used interchangeably, there’s a very big distinction between the two. We define grilling as very hot, fast cooking directly over and close to the heat, with little to no smoke. Barbecuing, on the other hand, refers to slow cooking with low, indirect heat and the addition of wood smoke. For today’s test, we will focus on the technique of barbecuing on a charcoal grill. Enough of that, let’s get into your very short, only 4 questions, BBQ IQ Test!

Although you may hear terms grilling and barbecuing used interchangeably, there’s a very big distinction between the two. We define grilling as very hot, fast cooking directly over and close to the heat, with little to no smoke. Barbecuing, on the other hand, refers to slow cooking with low, indirect heat and the addition of wood smoke. For today’s test, we will focus on the technique of barbecuing on a charcoal grill. Enough of that, let’s get into your very short, only 4 questions, BBQ IQ Test!

BBQ Radio Show 47- What’s Your BBQ IQ?

When it comes to BBQing, I have some very simple rules. Always, and I do mean always have yourself some good music playing, have a nice beverage in your hand (hot or cold), and surround yourself with lots of family and friends. As long as you can do those things, the rest kind of works itself out. It doesn’t really matter what’s on the menu, it’s all about the intangibles, the things that truly make a difference in your life, and the lives of the people who mean the most to you.

When it comes to BBQing, I have some very simple rules. Always, and I do mean always have yourself some good music playing, have a nice beverage in your hand (hot or cold), and surround yourself with lots of family and friends. As long as you can do those things, the rest kind of works itself out. It doesn’t really matter what’s on the menu, it’s all about the intangibles, the things that truly make a difference in your life, and the lives of the people who mean the most to you.

BBQ Radio Show 46- Why Is BBQ So Popular?

I’m Chef Mitche Graf, the host of this here BBQ Radio Show, and today I share with you a recipe for a Bourbon Street Brisket, that is only going to take you….wait for it….only about 4 hours! Hang tight, and I’ll explain…

I’m Chef Mitche Graf, the host of this here BBQ Radio Show, and today I share with you a recipe for a Bourbon Street Brisket, that is only going to take you….wait for it….only about 4 hours! Hang tight, and I’ll explain…

BBQ Radio Show 45- Hot & Fast Bourbon Street Brisket- In 4 Hours?

Welcome to the BBQ Radio Show! Each week, we will bring you a variety of all things BBQ, like luscious recipes, hot new products, tips for smoking that big hunk of meat this weekend, some fun outdoor activities, and interviews with some of the biggest names in BBQ from all across this awesome country of ours. Cooking ANYTHING outdoors is better than a 5-Star meal indoors! Can I get an Amen?! I’ll see you on the back deck! Chef Mitche Graf

As you know, each week we dive into some wonderful recipe, or give you some Pro Tips on what kinds of pellets to use in your smoker, or ideas on how to set up your backyard kitchen. Well, today…you get none of that. We are simply going to be talking about perhaps the best food ever….of course I’m talking about the heavenly...BACON!

As you know, each week we dive into some wonderful recipe, or give you some Pro Tips on what kinds of pellets to use in your smoker, or ideas on how to set up your backyard kitchen. Well, today…you get none of that. We are simply going to be talking about perhaps the best food ever….of course I’m talking about the heavenly...BACON!

BBQ Radio Show 44- The BACON Episode

We are going to talking about how you can grill up the perfect cheeseburger, plus a few interesting facts about this heavenly food item...

We are going to talking about how you can grill up the perfect cheeseburger, plus a few interesting facts about this heavenly food item...

BBQ Radio Show 43- Cheeseburgers, Cheeseburgers-Who Wants A Cheeseburger?

Today, we dive into a few of the absolute MUST HAVE accessories for your outdoor cooking area, some you may not have thought about before...

Today, we dive into a few of the absolute MUST HAVE accessories for your outdoor cooking area, some you may not have thought about before...

 BBQ Radio Show 42-“Must Have” Grill Accessories For This Season

Today, I share with you a recipe for my world famous Honey-glazed baby back ribs, with a secret ingredient that I think will surprise you just a bit but will hopefully get your creative juices flowing.

Today, I share with you a recipe for my world famous Honey-glazed baby back ribs, with a secret ingredient that I think will surprise you just a bit but will hopefully get your creative juices flowing.

BBQ Radio Show 41- Mitche’s World Famous Honey Glazed Baby Back Ribs

Today I tackle the age old question of which type of cooking is better…..Low &amp; Slow, or Hot &amp; Fast? Well, today we try to answer that question

Today I tackle the age old question of which type of cooking is better…..Low &amp; Slow, or Hot &amp; Fast? Well, today we try to answer that question

BBQ Radio Show 40 - Low And Slow Vs Hot And Fast

In our house, it’s BBQ season year around….just add an extra layer of clothing on those cold/rainy/windy days, and I’m good to go! I have a friend that is one of those fair-weathered grillers, and he actually puts his grill and smoker in his shop over the winter….so even on those nice sunny days in January or February, he can’t throw something on the grill or in the smoker, even if he wanted to! I like to at least have the flexibility to be able to fire up the burners if I so choose. Now, whether it’s the dead of winter or the blazing heat of summer, there’s always an occasion to fire up your grill or smoker.   Well, today I want to share with you a few ideas on dishes you can prepare for larger groups, allowing you to display your best culinary talents while wowing your guests with tasty food.

In our house, it’s BBQ season year around….just add an extra layer of clothing on those cold/rainy/windy days, and I’m good to go! I have a friend that is one of those fair-weathered grillers, and he actually puts his grill and smoker in his shop over the winter….so even on those nice sunny days in January or February, he can’t throw something on the grill or in the smoker, even if he wanted to! I like to at least have the flexibility to be able to fire up the burners if I so choose. Now, whether it’s the dead of winter or the blazing heat of summer, there’s always an occasion to fire up your grill or smoker.   Well, today I want to share with you a few ideas on dishes you can prepare for larger groups, allowing you to display your best culinary talents while wowing your guests with tasty food.

BBQ Radio Show 39- 3 Simple Recipes For Serving A Large Crowd

Today, we go way outside the box, we dive into one of the most popular food items in the entire world, and we are going to prepare it on your grill….we are of course talking about the sandwich, and the insides are going to be the things that are currently sitting in your fridge…better known as leftovers. Yes, we are going to be making leftover grilled sandwiches

Today, we go way outside the box, we dive into one of the most popular food items in the entire world, and we are going to prepare it on your grill….we are of course talking about the sandwich, and the insides are going to be the things that are currently sitting in your fridge…better known as leftovers. Yes, we are going to be making leftover grilled sandwiches

BBQ Radio Show 38- “Left-Over Sandwich Night” On The Grill!

Today I share a recipe with you for a Braised Brisket with an Apple-Bourbon Glaze that will have you doing cartwheels in the back yard! There’s absolutely nothing wrong with seasoning a brisket with a little salt and pepper, braising it in your favorite beer, and calling it good. Today, we’re throwing in a few new ingredients that I think you are going to enjoy.

Today I share a recipe with you for a Braised Brisket with an Apple-Bourbon Glaze that will have you doing cartwheels in the back yard! There’s absolutely nothing wrong with seasoning a brisket with a little salt and pepper, braising it in your favorite beer, and calling it good. Today, we’re throwing in a few new ingredients that I think you are going to enjoy.

BBQ Radio Show 37 -  Braised Brisket with Bourbon-Apple-Peach Glaze 

Admit it, we’ve all seen videos and photos of spectacular outdoor living areas that make your house seem like …. Well, I’ve put together some simple ideas on ways you can upgrade your outdoor space…so that it becomes almost like a magnet. The more comfortable it is for you and your family, the more time you will spend outdoors in the fresh air…and if you are a regular listener to this show, and I hope you are or will be, you know that I love any excuse that gets me out of a building and into Mother Nature…and of course cooking something is just a bonus in my world! So here’s a few ways that you can turn your outdoor living area into a social Mecca

Admit it, we’ve all seen videos and photos of spectacular outdoor living areas that make your house seem like …. Well, I’ve put together some simple ideas on ways you can upgrade your outdoor space…so that it becomes almost like a magnet. The more comfortable it is for you and your family, the more time you will spend outdoors in the fresh air…and if you are a regular listener to this show, and I hope you are or will be, you know that I love any excuse that gets me out of a building and into Mother Nature…and of course cooking something is just a bonus in my world! So here’s a few ways that you can turn your outdoor living area into a social Mecca

BBQ Radio Show 36- Tips For Setting Up Your Outdoor Living Space- ON A BUDGET!

Today we have 4-way dual to the death of who’s BBQ style is the undisputed champion of the BBQ world. Our competitors today are from Carolina, Kansas City, Memphis, Texas,  and a surprise entrant the Pacific Northwest. We could literally spend hours discussing the nuances of BBQ, but in the essence of time, I’m going to just give you some broad stroke highlights. From there, you can dig on as deep as your little heart desires. We all know that there are 3 basic ingredients to all great BBQ…meat, some sort of wood smoke and flame, and some sauce or seasoning based on which region you are from or what style you prefer.

Today we have 4-way dual to the death of who’s BBQ style is the undisputed champion of the BBQ world. Our competitors today are from Carolina, Kansas City, Memphis, Texas,  and a surprise entrant the Pacific Northwest. We could literally spend hours discussing the nuances of BBQ, but in the essence of time, I’m going to just give you some broad stroke highlights. From there, you can dig on as deep as your little heart desires. We all know that there are 3 basic ingredients to all great BBQ…meat, some sort of wood smoke and flame, and some sauce or seasoning based on which region you are from or what style you prefer.

BBQ Radio Show 35-The 4 Main Styles Of BBQ

The BBQ Radio Show

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