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Mike Johnson, Sugarfire Grillmaster

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Manage episode 420035309 series 2891563
Content provided by 101 ESPN | Hubbard Radio. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by 101 ESPN | Hubbard Radio or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Mike joins the show in studio to talk about the big hurdle in getting a pizza place going (dough is sticky...), why a Traeger grill is a perfect way to cook a brisket, the perfect way to temp it, why you should always wrap your ribs in foil as part of your rib smoking process, how to cook burgers on a flattop vs. the grill, the perfect meat combination for the best burger patty, 85-15 being the optimal fat content for a burger, why pellet smokers are a good way to start off smoking and some other BBQ tips.

Learn more about your ad choices. Visit megaphone.fm/adchoices

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3981 episodes

Artwork
iconShare
 
Manage episode 420035309 series 2891563
Content provided by 101 ESPN | Hubbard Radio. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by 101 ESPN | Hubbard Radio or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Mike joins the show in studio to talk about the big hurdle in getting a pizza place going (dough is sticky...), why a Traeger grill is a perfect way to cook a brisket, the perfect way to temp it, why you should always wrap your ribs in foil as part of your rib smoking process, how to cook burgers on a flattop vs. the grill, the perfect meat combination for the best burger patty, 85-15 being the optimal fat content for a burger, why pellet smokers are a good way to start off smoking and some other BBQ tips.

Learn more about your ad choices. Visit megaphone.fm/adchoices

  continue reading

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