It's Deer Opener! Trophy or not, now you have venison. What's next? This weekend on The BBQ Show, Stunt Monkey and Jake Palmer discuss the hunting tradition, and then Ryan from Schmidt's Meat Market joins to discuss preparing and processing venison.

This weekend, Stunt Monkey and Jake Palmer welcome Craig Sharry, owner of Texas Pepper Jelly to The BBQ Show! He shares his story of what got him into the business and what's in store for the future. We'll also discuss the versatility of Rib Candy™!

Stunt Monkey and Jake Palmer are joined by the guys of Fellers Ranch Minnesota’s Finest Wagyu and Conger Meat Market. Join us as we learn about the partnership between a third-generation family farmer, a 75-year-old family-owned (USDA-inspected) artisan butcher shop, and several seasoned ranchers.

PORK MONTH continues as Stunt Monkey and Jake Palmer discuss the methods of smoking and making the world's best-pulled pork! They'll talk you through the process this weekend while we experiment and have fun! Now fire that thing up!

🔥 Exciting News for BBQ Lovers! This episode Stunt Monkey and Jake Palmer are turning up the heat in a new way! Their amazing wives are taking over the BBQ show! 🍖🔥🍗 Join Mrs. Palmer and Mrs. Lang as they talk BBQ in their households. Is it really how the guys say it is? What are their favorite meals? Always experiment and have fun! Now go fire that thing up!

It's the start of PORK MONTH! Stunt Monkey and Jake Palmer are celebrating with Pam Voelkel, the Director of Events and Promotions with Minnesota Pork, and discussing all the delicious pork-related things!

September has been chicken month, join Stunt Monkey and Jake Palmer as they talk grilling chicken, different ways and different cuts. Be prepared for the puns. Experiment and have fun, now go fire that thing up!

It's Stunt's wedding weekend! He and Jake are joined by the 3rd Street Tavern Culinary Director, Charles to talk about the secrets of BBQ and what got him into the restaurant business.