May 1, 2026
This week on the HowToBBQRight Podcast, with summer right around
the corner, it sure is cold down here (00:17)! Shoutout to Jessie
from Avocados on Demand for the huge order of avocados (04:44). I
whipped up the viral Crunchwrap Supreme casserole for dinner this
week, and it was killer (12:01)! Y’all have had Wagyu burgers
before, but what about Wagyu hot dogs (15:03)? I made a strawberry
crunch bar this week, and it might be the best dessert I’ve ever
made (23:51). We drove all the
way to Nashville to try out the new BBQ menu at Shake Shack, and it
was a feast (26:35). If you’re smoking a bone-in pork loin,
here’s how to get it done (36:05). Got some thicker strip steaks?
Reverse sear them to perfection (40:11). Luzianne Tea is now the official tea of the
HowToBBQRight Podcast (43:17)! Ben from Krack’s Country Cookin whipped
up a white sauce cucumber salad, and we might have to recreate
it (44:28). Finally, we’re gearing up to cook BBQ for over 300
people at the Palmer Home (45:56)!