Grilling To Get Away

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Ben is away on a Navy assignment this week, so they dive into one of the strangest cooking methods you've probably never tried—cooking fish in the dishwasher.

Is it a real thing? Does it actually work? And more importantly, should you try it?

After exploring the dishwasher fish phenomenon, the conversation shifts to a backyard favorite: grilled steaks. 

Whether you're experimenting with seafoo...

Send Us Your Grilling Questions

Father's Day is right around the corner, and this week we're sharing gift ideas for the dads who would rather be around the grill than anywhere else. From practical grilling gear and backyard upgrades to simple gifts that create lasting memories, we're talking about what dads actually enjoy receiving.

We also share a few of our own favorite grilling tools, discuss why experiences often beat expensive g...

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This week we're looking back at MeatFest and sharing our biggest takeaways from the event. From the food that impressed us most to the conversations we had with fellow grillers and BBQ enthusiasts, we're recapping the highlights from an unforgettable weekend.

We talk about the trends we noticed, the equipment that caught our attention, and why events like MeatFest remind us that BBQ is about more than ...

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This week on Grilling To Get Away, we're firing up the Weber and talking low-and-slow backyard BBQ. We break down our approach to ribs and pork shoulder, what worked, what we'd change, and why you don't need expensive equipment to turn out great food. Whether you're cooking for the family, meal prepping for the week, or just looking for an excuse to spend a few hours by the grill, this episode is all ...

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This week on the podcast we're talking comfort food and Memorial Day weekend plans. We break down Mississippi Pot Roast—why it became such a crowd favorite, easy ways to make it your own, and how it fits right into backyard cooking. We also talk Memorial Day food ideas, keeping things simple, and making time with family and friends around the grill count.

Whether you're firing up the smoker, the ...

Send Us Your Grilling Questions

This week on Grilling To Get Away, we’re keeping it casual. No big agenda. No complicated recipes. Just real backyard conversation about grilling, life, food, and whatever else comes up around the fire.

Sometimes the best moments happen when you’re standing around the grill talking with friends, and that’s exactly what this episode feels like. Whether you’re cooking dinner, driv...

Send Us Your Grilling Questions

This week on Grilling To Get Away, we’re taking a different approach to a classic and showing you how to make smoked pulled ham that’s simple, affordable, and packed with flavor.

We start by putting the ham on the smoker to build that rich, smoky bark using a simple seasoning approach (yes—this is where your rub does the heavy lifting). 

Then we finish it in the crock pot to break...

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This week on Grilling To Get Away, we fired up bone-in chicken thighs—one of the most underrated cuts in BBQ. Crispy skin, juicy meat, and hard to mess up.

Then we shift gears and talk Cinco de Mayo—simple, backyard-friendly ideas you can actually pull off without turning it into a full production. Tacos, grilled meats, easy sides, and how to keep it fun without overthinking it.

Two conversa...

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If you care about backyard grilling, the gear you use matters. In this episode, we break down a 20-year roundup of the best BBQ equipment ever tested—what’s worth it, what’s not, and what actually holds up over time.

We cover grills, smokers, and essential tools that deliver consistent results, plus practical grilling tips you can apply right away. No hype. Just proven gear and real-w...

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What happens when a true butcher steps behind the mic? You get a easy to understand breakdown of beef, how to choose it, cut it, and cook it right.

In this episode, I sit down with Brad Baych, the man behind Primal Cuts Cookbook. We talk through how he got started in the food service, underrated cuts of beef, and how you can become a butcher at home.

This one is about getting back to the fundamentals, r...

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This week, we break down how to grill burgers the right way—from choosing the meat to managing heat, seasoning, and nailing that perfect bite every time. No complicated recipes. No overthinking. Just real techniques that deliver real results.

We cover:

•  What fat ratio actually works best 
•  When (and when NOT) to season 
•  Direct vs. indirect heat for burgers 
•  Ho...

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We’re talking about a smoked upside down pineapple pound cake cooked in cast iron at 300 degrees. Caramelized pineapple, rich cake, and just enough smoke to set it apart from anything you’ve had out of the oven.

If you’re looking to step up your dessert game on the smoker or just want a different take on backyard cooking, this episode delivers.

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Send Us Your Grilling Questions

We took this one on the road—recording live from the North Woods.

No studio. No script. Just talking ball and food. 

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Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things gril...

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Easter is coming, and we’re keeping it simple, dialed-in, and full of flavor. This week, we break down exactly how to smoke a ham that’s juicy, balanced, and not overcomplicated—whether you’re starting with a store-bought spiral ham or going from scratch.

Then we level up your side dish game with twice smoked potatoes. Crispy on the outside, loaded with flavor on the inside, and...

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This week on Grilling To Get Away, we’re putting your St. Patrick’s Day leftovers to work and getting you ready for March Madness.

We start with corned beef - how to turn those leftovers into simple, high-impact meals you’ll actually want to eat. From nachos to Rueben's, these are quick, no-nonsense ways to stretch your cook and keep the flavor strong.

Then we roll straight into March ...

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Greg just got back from Dallas, and that means one thing: Texas BBQ.

In this episode we break down Greg’s stops at Hard Eight BBQ and Terry Black's Barbecue. What stood out, how Texas BBQ culture is different, and what backyard grillers can learn from how they do it down there.

Then we shift to something you can cook at home: smoked corned beef. Most people boil it, but throwing it on the smoker m...

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This week on Grilling To Get Away, we break down our time at the Wisconsin Fishing Expo.

We spent days talking to backyard cooks, hunters, anglers, and families who take their food seriously. In this episode, we cover:

• The most common grilling questions people asked
• What customers are looking for in seasonings right now
• Trends we’re seeing in backyard grilling
• How fishermen are cooking their catc...

Send Us Your Grilling Questions

Want to grill a steak that’s perfectly cooked edge to edge with a crust that tastes like it came from a steakhouse? In this episode of Grilling To Get Away, we break down the reverse sear method — one of the best grill techniques for backyard grilling and consistent steak results.

You’ll learn:

• What the reverse sear method is and why it works
• The best cuts of steak for reverse seari...

Send Us Your Grilling Questions

This week on Grilling To Get Away, we’re firing up three backyard favorites that are easy, crowd-pleasing, and packed with flavor: grilled meatballs, steak fajitas, and a show-stopping braided pork loin.

We break down the techniques, seasoning choices, grill setups, and timing so you can nail each cook without overthinking it. Whether you’re cooking for family, friends, or just leveling up ...