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.”

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