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This week on Wise Guys BBQ, it’s a classic roundtable with Vin, Chip, and Tommy the Butcher!
Tommy dives into the techniques behind next week’s epic Tomahawk steak cook, sharing his process for dry brining, reverse searing, slow smoking, and indirect grilling. Vin breaks down how to keep your meat perfectly warm after a cook—without a warmer. The guys also tackle fan questions like “Do I really need to soak my woodchips?” and put their taste buds to the test with a hot sauce showdown.
If you love BBQ know-how, expert tips, and a few laughs along the way, this episode’s for you.
*Big Bobby's Q Catering:* https://bigbobbysq.com/catering-1 *The John Loughlin Show:* https://omny.fm/shows/the-john-loughlin-show/special-guest-bob-baumann *Where we got our steak* : https://snakeriverfarms.com/products/tomahawk?variant=49008174858555&
