BBQ radio talk and grillin’ smack down! Listen to the October 1st, 2011 The Grillin’ Guys show.

Segment 1: The guys are live from Al and Bob’s Sports as they start the show off by talking to Sarah Derylo of Siciliano’s about what kinds of red wines go well with venison.

Listen: [wpaudio: url=”https://thegrillinguys.com/audio/2011-Oct/grillinguys-100111-seg1.mp3″ text=”Segment 1″]

Segment 2: The guys talk to Todd Bishop from Ducks Unlimited about his organization that is based upon the conservation of wetlands. Todd also talks about some upcoming functions that his organization holds. The guys then talk to Merle of Al and Bob’s Sports about the upcoming Big Buck Contest.

Listen: [wpaudio: url=”https://thegrillinguys.com/audio/2011-Oct/grillinguys-100111-seg2.mp3″ text=”Segment 2″]

Segment 3: The guys continue to talk to Merle about the upcoming deer hunting season, and what their store has to offer to help people out during the hunting season.

Listen: [wpaudio: url=”https://thegrillinguys.com/audio/2011-Oct/grillinguys-100111-seg3.mp3″ text=”Segment 3″]

Segment 4: BBQ Bob gives the listeners some techniques on how to properly cook venison. BBQ Bob then gives out his Tex Mex Venison Chili recipe involving ground venison.

Listen: [wpaudio: url=”https://thegrillinguys.com/audio/2011-Oct/grillinguys-100111-seg4.mp3″ text=”Segment 4″]

Segment 5: BBQ Bob continues to give out his Tex Mex Venison Chili recipe that is full of flavor and has a little kick to it!

Listen: [wpaudio: url=”https://thegrillinguys.com/audio/2011-Oct/grillinguys-100111-seg5.mp3″ text=”Segment 5″]

Segment 6: The guys talk to Chaz from Schmohz Brewery about his seasonal Oktoberfest beer. Chaz also tells the listeners about his growing brewery and where he distributes his brews in the community.

Listen: [wpaudio: url=”https://thegrillinguys.com/audio/2011-Oct/grillinguys-100111-seg6.mp3″ text=”Segment 6″]

Segment 7: The guys talk about the smoking meat basics, especially when it comes to cooking meat “low and slow.”

Listen: [wpaudio: url=”https://thegrillinguys.com/audio/2011-Oct/grillinguys-100111-seg7.mp3″ text=”Segment 7″]

Segment 8: BBQ Bob offers the listeners his pan roasted venison with cheesy baked potato and rutabaga recipe.

Listen: [wpaudio: url=”https://thegrillinguys.com/audio/2011-Oct/grillinguys-100111-seg8.mp3″ text=”Segment 8″]

Segment 9: The guys talk to Cowboy Rob Russell from “The Good One,” who is at the American Royal, about the invitational that is taking place out there. The guys then talk to Bret Bakita about the high school football scene and the Lowell-East Grand Rapids contest from last night.

Listen: [wpaudio: url=”https://thegrillinguys.com/audio/2011-Oct/grillinguys-100111-seg9.mp3″ text=”Segment 9″]

Segment 10: BBQ Bob gives the listeners his “Pollo Libre” (Limed Chicken) recipe, which is a perfect fit for tailgating or camping. BBQ Bob also gives out another “Man Law” on men being able to comment on any smells that he enjoys. The show then wraps up with a tribute to the deer hunters out there with a song by Da Yoopers entitled, “Second Week of Deer Camp.”

Listen: [wpaudio: url=”https://thegrillinguys.com/audio/2011-Oct/grillinguys-100111-seg10.mp3″ text=”Segment 10″]

Download the audio: Right-click the audio segment link (Segment 3 for example) and select Save Link As…