Category: Older Shows

December 22, 2012 Show

December 22, 2012 Show

Have you been naughty or nice? Be naughty today and listen to The Grillin’ Guys BBQ radio show for December 22nd, 2012!

Segment 1: The guys are live from the Michigan Talk Network studios as they start the show off by talking about some Christmas tales.

Segment 2: Jop dives into a Pork Loin recipe that is perfect for your Christmas parties. BBQ Bob also gives out a different version of preparing your Pork Loin.

Segment 3: The guys talk to David “Mad Dog” DeMarco from Lansing’s Sport Station “The Game 730 AM” about the college football bowl season. BBQ Bob also breaks down a Prime Rib holiday recipe.

Segment 4: The guys talk to Big Paullie (Paul Rotella), the President of the New Jersey Broadcasters Association, about what he is cooking up for the Christmas holiday. The guys also break down a Charles Dickens Punch concoction.

Segment 5: BBQ Bob talks about a Grilled Ham recipe and how to properly prepare it. Jop also tells a Christmas party story, where he experienced a bad incident.

Segment 6: Jop breaks down an Apple, Sweat Potato recipe for the holiday season. BBQ Bob also dives more into preparing your holiday Ham.

Segment 7: Jop breaks down a Lolly Chops recipe and how to properly prepare those for your Christmas get together. BBQ Bob also talks about his family Christmas traditions, including some appetizers he makes at his gatherings.

Segment 8: BBQ Bob goes on a political rant. BBQ Bob also gives out another “Man Law” on planning a great party. The show then wraps up with a tribute to the Christmas holiday with a song by Woodmen Hall called, “Oh Holy Night.”

December 15, 2012 Show

December 15, 2012 Show

Oh the weather outside is frightful. But the grill is so delightful!  Listen to The Grillin’ Guys BBQ radio show for December 15th, 2012! And then get outside and grill baby, grill!

Segment 1: The guys are live from Schmohz Brewery in Grand Rapids as they start the show off by talking about a little trip BBQ Bob is taking soon to Chicago. Jop also talks about a lunch story with his new company.

Segment 2: The guys talk about the brining process when grilling your Turkey. The guys also dive into getting the perfect gift for your wife for Christmas.

Segment 3: BBQ Bob breaks down the process of Spatchcocking when cooking your Turkey. The guys also talk to Keith Guidry from the Percy, Guidry Company in Lafayette, Louisiana about some Turducken done Cajun style!

Segment 4: The guys talk to Sharon Roberts from Roberts and Associates in Dallas, Texas about how to shop for your wife during the Christmas time.

Segment 5: The guys dive more into buying the prefect gift for your wife during the Christmas time. The guys also get into some holiday drinks.

Segment 6: The guys break down some holiday foods that are perfect for everyone’s Christmas parties.

Segment 7: The guys talk to Chas Thompson of Schmohz Brewery about his Eight Year Anniversary Celebration going on. Chas also talks about some special holiday brews going on at his brewery.

Segment 8: The guys talk to members of the Rub Daddies Barbecue Team, who happened to be at Schmohz Brewery grilling up during the show! Jop gives out another “Man Law” about dressing up for Christmas parties. The show then wraps up with a tribute to the Christmas season with a song by Run DMC called, “Christmas in Hollis.”

December 8, 2012 Show

December 8, 2012 Show

What might Santa bring this year? Listen to The Grillin’ Guys BBQ radio show for December 8th, 2012 to find out!

Segment 1: The guys are live from the Old World Olive Press in Grand Rapids, Michigan as they start the show off by Jop talking about a Kamado Grill story. The guys also talk about buying a grill as a Christmas gift.

Segment 2: The guys break down some Christmas gifts for the Grillin’ Guy.

Segment 3: The guys talk to Mark Reith from the Atwater in Detroit, Michigan about his brewery and what seasonal brews he has going on right now. The guys also give out more Christmas grilling gifts.

Segment 4: The guys talk to Chef Kurtis from Old World Olive Press’s Birmingham location about grilling with Balsamic vinegars. The guys also talk to Shasta Face, the owner of Old World Olive Press, about some holiday Balsamic vinegar mixtures.

Segment 5: The guys talk to Brad Ensing from Gerrit’s Appliance about the “Smokin-It” device he has at his store. Brad also talks about some Christmas presents you can receive at his store.

Segment 6: The guys talk to Jeff Brown from Boogie Barbecue about his business and what he has to offer.

Segment 7: BBQ Bob brings out his Kentucky Egg Nog recipe and gives out a trick when making coffee. The guys also keep rolling on the grilling Christmas gift ideas.

Segment 8: BBQ Bob gives out a trick when cooking a Pork Loin and using EVO’s on the meat. BBQ Bob also gives out another “Man Law” on raising your kids properly. The show then wraps up with a song by Al Green called, “Let’s Stay Together.”

December 1, 2012 Show

December 1, 2012 Show

The weather is chillin’ so do some chillin’ too. Listen to The Grillin’ Guys BBQ radio show for December 1st, 2012!

Segment 1: The guys are live from the Michigan Talk Network Studios as they start the show off by BBQ Bob telling a cold weather family story.

Segment 2: The guys talk to Tim Surprise from Arcadia Ales about his 16th Anniversary Bash going on at his brewery today. The guys also talk to Kate Moore from the Grand Rapids Public Museum about the Beer display she has on showcase.

Segment 3:
The guys give out some cold weather tips when grilling outdoors.

Segment 4: The guys talk to the guys from Brewery Vivant on Cherry Street in Grand Rapids about some brews they brought into the studio.

Segment 5: BBQ Bob talks about his Creole Jerky recipe. BBQ Bob also talks about a hunting story.

Segment 6: The guys give out some more tips for grilling in the cold weather.

Segment 7: Jop gives out a Chili Cumin Pork Dry Rub recipe, which is also his favorite cold weather grilling recipe. BBQ Bob also gives out a hot wine recipe.

Segment 8: Jop talks about another brewery opening up in the downtown Grand Rapids area. The guys also preview some upcoming remote shows during the winter months. BBQ Bob also gives out another “Man Law” on ratting on a friend with a hangover. The show then wraps up with a tribute to the cold weather with a song by George Strait called, “Chill of an Early Fall.”

November 24, 2012 Show

November 24, 2012 Show

Deer season, Thanksgiving, Christmas is coming. Chill out a bit and listen to The Grillin’ Guys BBQ radio show for November 24th 2012!

Segment 1: The guys are live from the Michigan Talk Network Studios as they start the show off by talking about their Deer Camp stories.

Segment 2: The guys talk some Detroit Lions football during Thanksgiving, as well as some Goose Jerky that they learned during Deer Camp.

Segment 3: The guys talk to Cowboy Rob Russell from Kansas about some Venison Jerky. Cowboy Rob also gets into some marinades for your Jerky.

Segment 4: BBQ Bob swings by Lemon Creek Winery and talks to Lynette about the winery. BBQ Bob also tells another Deere Camp story.

Segment 5: The guys dive into some High School Football Finals action, as well as some big college football games taking place today. BBQ Bob also dives into an “Oh Yeah Jerky” recipe.

Segment 6: The guys talk to Chaz Thompson from Schmohz Brewery live from a blind out at Deer Camp about the next Grillin’ Club meeting at his brewery in a few weeks. BBQ Bob also dishes out a Frontier Jerky recipe.

Segment 7: BBQ Bob gives out a Favorite Jerky recipe, as well as a Garlic Butter marinade for your Venison Jerky.

Segment 8: BBQ Bob gives out more Jerky recipes. Jop also talks about some Grilled Roast Venison. BBQ Bob also gives out another “Man Law” on men sharing a bed together. The show then wraps up with a tribute to all the deer hunters with a song by Da Yoopers called, “Second Week of Deer Camp.”

November 10, 2012 Show

November 10, 2012 Show

The Grillin’ Guys remember those who serve our nation.Listen to The Grillin’ Guys BBQ show for November 10th 2012!

Segment 1: The guys are live from The Grist Mill in Canonsburg, Michigan as they start the show off by giving props to the troops overseas to celebrate Veteran’s Day.

Segment 2: The guys talk to Chris Allen, the President of the IGrill, about what his product is all about. The guys also dive into a Grilled Steelhead recipe.

Segment 3: The guys talk to Dan Humphreys from the Michigan Beer Cellar in Sparta, Michigan about some of the beers available at this facility.

Segment 4: The guys talk to Craig Entwistle from South Africa about some wines he brought to the guys. Craig also talks about the perfect way to bribe your wife as you head off to deer camp, as well as his grilling skills.

Segment 5: The guys talk to Don Korlowycz from The Grist Mill about what the facility is all about.

Segment 6: The guys talk to Jared Sper from Perrin Brewing about a Veteran’s Day event going on at his brewery.

Segment 7: The guys talk to Dianna Stampfler from Promote Michigan about the International Wine and Food Festival going on at the DeVos Place. BBQ Bob also gives out a Steak Rub recipe.

Segment 8: The guys talk to Gordy the butcher from The Grist Mill about some holiday meats available at the shop for the holiday season. Jop also gives some tips on brining your meat. BBQ Bob also gives out another “Man Law” about being a real man. The show then wraps up with a tribute to the military and Veteran’s Day with a song by John Michael Montgomery called, “Letters from Home.”

November 3, 2012 Show

November 3, 2012 Show

What do deer camp, wine, olive oil, Chicago, Green Menace Chili and Scotch Eggs have in common? They’re all discussed on the show! Listen to The Grillin’ Guys BBQ show for November 3rd 2012!

Segment 1: The guys are live from the Michigan Talk Network Studios as they start the show off by talking about preparing for your Deer Camp experience.

Segment 2: The guys talk to Doug Welsh from Fenn Valley Winery in Fennville, Michigan about what is brewing at his winery these days. Jop also gives a Grilled Pumpkin recipe.

Segment 3: The guys dive into what they like to pack during their Deer Camp experience.

Segment 4: The guys talk to Kurtis Sievers from Old World Olive Press to talk about the Charcuterie technique. Kurtis also talks about how to properly age your venison meat.

Segment 5: BBQ Bob talks about a Deer Tracking story. The guys also talk to Matt Smith from Pit Stop Catering about his “Green Menace Chili.”

Segment 6: The guys bring back Matt Smith in to talk about how he makes his chili. Matt also talks about how he prepares his meat for his chili.

Segment 7: BBQ Bob talks to David Russell while in a class in Chicago about his business and what he has to offer.

Segment 8: Jop breaks down his Scotch Eggs recipe, BBQ Bob gives out a Grilled Vension Fajita recipe, and the guys pick the top spots for great Beer deals. The guys then talk to Todd Visser from Zager’s Pool & Spa about some upcoming classes for the holiday season. BBQ Bob also gives out another “Man Law” on manly smells. The show then wraps up with a tribute to all the hunters out there with a song by Michigan’s own, Ted Nugent, called, “Fred Bear.”

October 27, 2012 Show

October 27, 2012 Show

It’s huntin’ season! Get some game and throw it on the grill! Listen to The Grillin’ Guys BBQ show for October 27th 2012!

Segment 1: The guys are live from the Michigan Talk Network Studios as they start the show off by talking about bow camping and BBQ Bob goes a little into his Minnesota trip. Jop also goes on his Detroit Tigers rant.

Segment 2: BBQ Bob dives more into his bow camp story. Jop also talks about a grilling story with some buddies.

Segment 3: The guys talk to Chaz Thompson from Schmohz Brewery, who is at the Detroit Microbrew Festival, about what is going on there. BBQ Bob also interviews Paul Boissevain from Keewenaw Brewing Company in the Upper Peninsula about his brewery.

Segment 4: BBQ Bob talks to hunting guru Babe Winkelman from his house in Minnesota on the timing in the woods. The guys also dive into some Deep Fried Crappie and Perch, as well as Jerky made from Chuck Roast.

Segment 5: BBQ Bob wraps up his interview with Paul Boissevain from Keewenaw Brewing Company.

Segment 6: The guys talk to Merle Shoemaker from Al and Bob’s Sports about the different kinds of blinds when out hunting. BBQ Bob also gives out a Venison Meatloaf recipe on a tripod.

Segment 7: BBQ Bob interviews Matt Seaholm, General Manager of Rapid River Knife Company, about what he has to offer at his store in the Upper Peninsula. BBQ Bob also breaks down another grilling gadget.

Segment 8: The guys break down some Dutch Oven tips, especially when cooking a pizza. The guys also talk about grilling Shrimp and providing the right marinades for them. BBQ Bob also gives out another “Man Law” about setting your friend up on a blind date. The show then wraps up with a song by Johnny Cash, “Folsom Prison Blues.”

October 20, 2012 Show

October 20, 2012 Show

Get outdoors and grill something for that big game! Listen to The Grillin’ Guys BBQ show for October 20th 2012!

Segment 1: The guys are live from the Michigan Talk Network Studio as they start the show off by talking about some marinades and brines to go with your fall grilling. Jop also breaks down a Marinaded Pheasant recipe.

Segment 2: The guys talk about making your meals in a pot when you’re outdoors.

Segment 3: Producer Bryan Fongers talks to the guys about the Detroit Tigers. The guys also dive into some fall beers.

Segment 4: The guys talk to the ultimate outdoorsman, Babe Winkelman, about the fall ruts. Babe also talks about the difference between scrapes and rubs with deer.

Segment 5: The guys talk about some DNR records people have captured while hunting. The guys also give out some tips to making sure your game does not taste “gamey.”

Segment 6: The guys talk to Tim Surprise from Arcadia Ales about some of his fall beers available at his brewery. Tim also gives out his favorite Duck recipe.

Segment 7: The guys talk about the best time to buy your grill and grill accessories. The guys also dive into some Beer Butt Chicken.

Segment 8:
The guys talk to Tim Sobie from Sobie Meats about properly storing your smoked meats. BBQ Bob also gives out another “Man Law” on the rules of Man Law. The show then wraps up with a song by Led Zeppelin called, “Immigrant Song.”

October 13, 2012 Show

October 13, 2012 Show

The fall colors are brilliant! Listen to The Grillin’ Guys brilliant BBQ show for October 13th 2012!

Segment 1: The guys are live from the Michigan Talk Network Studios as they start the show off by talking about the top hunting spots in Michigan.

Segment 2: BBQ Bob breaks down a Brisket technique that he learned while in Kansas City last week. The guys also break down grilling in inclement weather.

Segment 3: The guys dive into some tailgate grilling.

Segment 4: The guys recap their trip in Kansas City last week. The guys also dive back into some more tailgating tips.

Segment 5: The guys breakdown some of their favorite Hot Toddy recipes. BBQ Bob also talks about what he cooked up during a bachelor’s party last weekend.

Segment 6: The guys talk to Big Paullie from New Jersey about some East Coast tailgating ideas.

Segment 7: The guys talk about their biggest tailgating parties. BBQ Bob also breaks down smoking a Tri-tip for a fall cookout.

Segment 8: Jop talks about the biggest blunders fowl hunters make. The guys also talk to Captain Dave Engles from Best Chance Too Charters, who is out from a blind, about what he has been seeing out in the woods so far, as well as talk about cooking some duck.

Segment 9: Jop gives out a cooked Goose recipe. BBQ Bob also gives out another “Man Law” on possibly retiring the high five. The show then wraps up with a tribute to BBQ Bob’s daughter, Emily, who is getting married with a song by Heartland called, “I Loved Her First.”