Every Jeff I have ever known has been one cool dude...and THIS Jeff doesn't buck the trend. JCGrill gets his turn on the hot seat in this episode of the PitCast. Learn all about our buddy JC!! A quick review of the news...do you like #SaltBae?? ENJOY!!
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Speaking of not bucking the trend, Greg. First name is Jason, but I probably get called Jeff about once a week minimum. Don't feel bad, everyone does it.
I'm excited to listen and see if you managed to make me sound good.
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Damn...how did I screw the pooch on that!! why didn't you call me out during the recording!!! I apologize for the mistake..that's highly unprofessional!! :-o -
BBQCentralShow to be honest I didn't notice it during the interview, I get called Jeff so often that I don't even notice it in conversation. Long story, but I have a friend whose mom purposely calls me Jeff. Really. Not a problem.
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Nice to hear your voice there JEFF ... er... JASON....lol. You should have thanked Greg by calling him Steve. Anyway, just kidding around, nice to hear from you, good interview. If I knew what I know now about cooking and barbecuing and lived up north like you do, I'd give some serious thought about introducing the hobby or the culture to your area. BBQ has an almost gold rush mentality, I've watched it grow over the years and its never been more popular! Again, good interview, hope to meet you some day!!!Comment
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Another great one. As usual good to put a voice to the guy!Comment
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Great interview! Good to hear your voice Jason.
I would totally agree that we have very little BBQ culture up here………….yet. I hope that will change, one cook at a time.
Have you been in Maple Grove the whole time you have been in the Twin Cities? That place has totally exploded, as of late. Reminds me of Eden Prairie in the 90’s and 2000’s.
Great ideas always come to me while I am on the boat with a line in the water too. And look where it got you!
I remember seeing your first brisket cook. You killed that one. It looked great. Good to hear you are loving that Green Mountain . I have heard good things. I had no idea you could do pizza in a pellet smoker. I did not realize they could get hot enough.
Every time I hear IR grill, I picture FireMan laughing is butt off at my IR hockey puck burgers. LOL.
For the steaks, make sure that you try beef love. Renderer the trimmed fat down in a skillet. Then brush it on the steaks as you flip and/or just before searing. You will use it every time there after. Really dials up that beefy flavor. (Mouthwatering)
You found AR the same way I did after I got my KEG. Then I got tired of seeing the pop-ups, so I joined.
Texas over blown? I’d say they’ve earned it. But so has Memphis, the Carolinas and others. It would be nice to experience some of the others. I’d like to run out to the Carolinas. I have heard great things.
Great interview, and thanks for taking the time to let get to know you better!
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All BBQ done well can really stand on its own merits. We here in Texas pride ourselves on being one of the first and one of the best when it comes to burning meat with wood fire. Having said that, I've eaten in the Carolinas (loved it), in Memphis (loved it), Alabama (loved it, white sauce) and Brooklyn (it will blow you away!). All are great examples of true American inspired cuisine. Glad to see others, like Jason, pretty much agreeing with that !!!Comment
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Jason, a pleasure to hear you! I have an old Bradley that I used a few years and it was convenient, but charcoal and wood gives Q a much better flavor profile. Great to hear your take on steak- AMAZING RIBS upped my steak cooking also. Greg makes this fun and easy. Really enjoyed your Pitcast!Comment
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As has become th' usual standard fer this every Thursday rollout, this was a wonderful insight into a fellow Pit Member, an' their world....
Many Thanks fer alla yer hard work BBQCentralShow JCBBQ !
I greatly enjoyed, as per usual!
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Finally got a chance to listen to the segment, great job, Greg. I was really feeling self conscious about this, and I thought it turned out great. It ain't easy to make me sound good!
Thanks to the rest of the comments here, glad you all enjoyed it!
Greg, I may have a celebrity I would like to meet, how about your Cleveland boy Michael Symon? Is he an OK dude?
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Do you know him personally? I have tried to land him for my BBQ Central show to no success. I am ALL ears!! -
BBQCentralShow nope, I thought maybe you knew him considering you are both Cleveland guys. I really enjoy him on TV, Twitter, and his books, so if I could change my answer on a BBQ Celebrity I'd like to meet, I think he's the one.
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Congratulations on another Great PitCast! Excellent idea on distributing the cost of a learning tool JCGrill. I've had my GMG just a little less time than you -- the Pizza Oven is a Great addition to the GMG. I'm amazed at how hot it will get, although I haven't used it too much yet (I've been focused on smoking meat so far). I agree with you on the still learning portion of the cooker. Thanks for talking to us!Comment
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JCGrill, I worked for Melroe Div of Clark Equip (Bobcat Loaders) for about 14 Yrs as a Product MGRâ—ï¸ Damned Engineers would design and Prototype itâ—ï¸ I'd take it to the Field and Break Itâ—ï¸
🤗😇🤗 Great Funâ€¼ï¸ 🤗😇🤗
Great Interviewâ€¼ï¸ From a Backyard Cremator in Fargo ND, Dan
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JCGrill Great Job!! GreatPit Cast...Enjoyed listening..The pit is truly the best!!Comment
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Great interview! Good getting to know you Jason.
*Ahem* Greg, I can tell the difference between apple & cherry. Definitely not every wood (despite my best efforts to do just that) but apple & cherry are easy peasey.
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