Happy New Year - 2026 BBQ Predictions

0:00Fire that thing up, lick the tongs, and let's get grilling. You're doomed into the barbecue show. It is the barbecue show, and as always, even though we're in a new year, with stunt and Jake, stunt to my left. And Jake, I'm alright. Stop and think about it. Yeah, then look at your hand, but wait a second. If you turn your hand the right way, if you point your thumbs at each other, you'll see which one is the yellow. And you'll know, that's the left. I learned that in kindergarten. There you go. That's stuck with me. Well, you know, it's a small stuff like that that we remember when we were younger. Do you remember your kindergarten teacher? Uh, Ms. Johnson. I do. Wow. Nice job. Yeah, thank you. I can see my kindergarten teacher, but I cannot remember her name. I remember her for whatever reason. She also was my mom's kindergarten teacher. Cool. Yeah. My, uh, my first marriage. Our son was delivered by the same doctor that delivered her. My wife. Oh, wow. Yeah. Yeah. There you go. Yeah.

1:00He was an old school farmer doctor. He was, he was a farmer doctor. Yeah. He had that charm and that age, that, that demeanor of like, uh, like in another life, he used to take his little bag and go out to somebody's farm and test. Yes. Thanks for coming, Doc. He's been real sick for the last couple of days. Yeah. I got you. It's what they always say. Done. Speaking of done, uh, welcome to the show. That was, I don't know what typical us. Uh, very exciting for us as we get into the new year because, um, I don't know. There's something about the new year that always makes feels like a fresh start. Yeah. I can do it different now, which to me is odd. And this is another thing. I don't want to get us off track here, but because we're not so far. Well, I think we've gotten on the track. So before we run over there, before we get on it, here we go. Um, wouldn't it be easier to reset everything if it wasn't in the middle of a season? Like if the new year started on like the summer solstice or like the first day of spring. Did you reset it then? Yeah. And then because then you go, oh, that's the end of the year. And now moving forward, I'm going to do this differently in that.

2:02Right. But when you're already embedded in the middle, you know, it's January. We're in the middle of winter. We're already in a football season. You know, there, there is a, yeah, I heard you're saying. Yeah. It should, there, there's something to be said there. It should be a better start point. Well, I'm, I believe the old my encounter probably had a different starting point. So I think that might have been part of the, maybe that's it. They changed it. The season changed it all. But I'm glad you brought that up. It reminds me next week on the show, my and barbecue. You know, they had to smoke stuff back then. For sure. They probably did more preserving with it, but I'm looking to get back to you. Anyway, on today's show, thanks for joining us by the way. We're going to talk. First of all, it's our inaugural one hour show. Yes. You have a whole hour of this, folks. We had to hold them on. I know. And we're both. I don't know if you can tell. Under the weather. Like all of the weather's on top of us. Yeah, I lost like 10 pounds last week. So best starting diet of the whole year right here. Happy holidays. It's pretty rough. Nobody will even come in the studio around us because the two of us are so sick.

3:04But we're troopers and we're here. That's what happens when you, when you grill your round, you just suck it up and you get it done. That's right. You know what I mean? We're going to talk about this in a second. A new thing in my house called smoke it Saturday. I love that. And you told me about that. I'm like, I wish I was around. I would be there. I think I thought I like smoke in Saturday better, but smoke it Saturday. And we did it last weekend. So like between Christmas and New Year. Yeah. And it was supposed to be 47 in Mancadal, Minnesota. And we got, it's going to be gorgeous. And it was wet and damp. Like you were in a fog the whole day. Yeah. Like living inside of a cloud. Yeah. I drove back from our family Christmas and that. And it was, it was just awful. Yeah. It was weird. But it was, it never really got 47-ish. It didn't feel like we were in the low 40s for a while there that day. And I kept saying, man, it's raw. It's just a wet, cold. And my wife would say, the obvious, oh, if you put some pants on. Because I'm the short sky. Yeah. And I would say, I'm not, my kneecaps aren't cold.

4:04Yeah. They're kneecaps. It's just cold and it kind of cuts through the top of you. You know, as long as you get some gloves and you're out there. But at any rate, that's what we do. We power through. So we'll get through this first episode without too much hurrah to do. We'll be fine. That's what I'm trying to say. I lost my total track, I thought. I track and train. Anyway, on the show today, what we're going to do, a no-guest. We've got to start the new year on our own feet. That's right. But we are going to talk about the upcoming year ahead. Tips, trends. Predictions. Predictions. Thank you. That's what I was trying to say. Things that we think are going to be different, new, exciting happening with it. Wow. Because barbecue is funny like that. I always think so. Like what I mean is it changes. Yes. For years or something. It's more. It's been, there's always a tried and true part of barbecue. That's just that's the way it is. Live fire and everything else. But the trends and tricks around it. I think I've definitely changed. I mean, especially with pellet grills and stuff like that. What people are cooking.

5:04Those things change from year to year, based off different techniques and styles that people are thinking are in new thing to do. So I look forward to kind of talking about that later on. I do, too, because I think everybody, including us, goes through a phase, you know, a series of trends, if you will. Yeah. Or a progression. That's what I'm trying to say. There you go. You kind of go through a progression of your styles. And I think a lot of you are familiar with the show. But when we started, which by the way, over four years ago. Yep. The 2021. I think you're right. Yeah. We didn't start in 2020, did we? No. Now, I don't remember. I think it was 20. This is year five. We're going on year five. May first starts or may. May. There's barbecue day, May 16th of 2021. That officially is our anniversary. Yes. Yeah. And that's our fifth anniversary. Oh, we are fifth anniversary this year. What do you get for five? Is that a paper? Oh, brisket. Briskets. Oh, good. I like that.

6:04That's good. You can never go wrong with good brisket folks. Anyway, so when we started, we were complete opposites. Which is kind of what made the show work. I was hot and fast. Charcoal only. I had a gas grill because you know, like begrudgingly, it was a wedding gift. Not even kidding. And so that was it. And stunt was the pilot guy. And he was low and slow, a smoker guy. And our contrast, we were so different. And little by little, you brought me over to the dark side. And I think I've pushed you a little to the other dark side. Yeah. And so we have, it's kind of fun because we've got to go through that same progression. And everybody else has gone through. And it's neat to watch each other go through the progression. Like you can see how you know what they're going to do wrong next, what they're going to do right next. Right. And so for me, it's been fun because I've always said how long I'm, you know, listen, just because you can smoke something. And it doesn't mean you need to. Right. You know, there's such a thing as too much smoke. You know, you can oversmoke something, especially if you're looking for a flavor. Or if it's a lighter, delicate or thing, delicate or.

7:05That's my own. Very nice. Made that up on the fly. And I'm in that phase right now. Well, you know, we could smoke that. Don't remind me of Richard Weaver in high school. Like I could, he'd smoke anything. Usually books though. Yeah. It's a long story. We'll leave. We'll save it for another show. I love it. But yeah, and I'm at that point now where I'm like, you know, I bet that. If you did that on the smoker instead of the oven, you get this different texture. You get this different flavor profile. You know, if you did this and not my wife's into it, which is, you know, behind every good man, there's a woman kicking him in the butt. So it's like, oh, yeah, we can do this. Oh, we can do that. Great. When we come back after our next segment, I'll talk more about smoke and Saturdays. Yes. But I finally broke down at smoked eggs. Okay. We did deviled eggs on the smoker. I look forward to hearing about it. Oh, fantastic. And again, was able to give just enough smoke. You know, it's kind of like, that's the fun part now is learning those little nuances of adding some smoke

8:07without over-smoking what you're trying to do without overpowering the flavor without, I mean, you know through your progression of stunt munch, right? Right. I mean, your first batch is stunt munch. You take off the lid and like the whole building for a city block was like, who, who, who's, who's having a fire? Yeah. You, you, yeah, there's a little too much smoke in the, in the mix. Right. You kind of find that little sweet spot, you know, you just, you just dial it in. So it's been kind of fun. So I'm kind of in that, that's kind of where we're at is now I'm in that phase of like, well, we can smoke it. And I need somebody to be like, hey, calm down. And it's funny because I'm trying to find different ways to use my Weber kettle to do basically hot and fast items. Right. Make pork chops, steaks, whatever it may be. I want to do something a little bit different and I not have to use anything inside. Even in the cold weather, I want to be outside as much as possible, grilling something. And it's like, okay, how can we do the charcoal? And or get this already to go and like get it on, get it off the sky. So I've been kind of in that realm as well. It's, it's fun too, because when you start to do, because I'm, I think we're both a little bit in this range.

9:12When you start trying to do the opposite, with the opposite. Say what? Yeah. Right. What I mean is when you, when you start trying to do low and slow on the charcoal. When you start trying to do hot and fast on the smoker. Like, like with my pit boss, I can open the grates and I can get direct flame. So I can sear. Right. Theoretically, you know, I've tried it a couple different times. I've been doing some stuff like that with like reverse searing my, reverse searing like they tried tips when I do them. I've been doing them that way. Or searing them afterwards rather, I should say. The problem is it actually kind of works because you got to wait and let the smoker get up the temp and get those flames up there. Yeah. And again, you know, the difference of if you've had any experience on an offset, that helps with charcoal. If you're like, oh, I want to do a brisket on the charcoal, which is pretty good. I've done it. It's, it's a different deal. It's a different animal. Yeah.

10:12One that I recommend you tread lightly around because it can bite you. But, but it's great when it works out, you know, but controlling the airflow and controlling that heat source is completely different than just click, click on your smoker, you know. Yeah. It's people who talked to us in the last few weeks, months or whatever, but oh my gosh, you're trying my first brisket because you guys talked about how we can take these chances and how easy it is. Yeah, especially on the pellet grill. It is not as hard as you make it out in your head. It is definitely worth the opportunity for you to try and experiment and have fun with it. That being said, if you're working an offset, do not have a brisket be your first go to. Right, right, right. That would be, well, I could get ugly really fast for sure. Yeah. Hey, let's do this. Let's take a quick break because we've got new format to the show now. So four segments. So we'll take a quick break here. Come back. I want to talk about smoke at Saturday because it was overboard. It was out of hand. Smoke at Saturday turned into a two day event because we had salmon and country style pork.

11:12I don't know, I've lost track now. Anyway, we had that stuff to do also Mississippi style. And we had to move all those things to Sunday because we had too much food. Oh, my goodness. We'll talk a little bit about that. And then we'll also get into what we foresee to be. And not just us. We've got some expert opinions while that we'll bring into it. And we'll find a throat lashing. And do all of that as the barbecue show continues right after this. You're listening to the barbecue show with stunt and Jake. The flavor continues next. We're back on the barbecue show with stunt and Jay. I like that song. We already have a song. I can't create another one. I met our song. It doesn't sound like that. I would just say. Yeah, it's nothing like it's a tribute song. Yeah, I like our song is what I meant to say as I was singing. And because it's better than what I was just doing. Anyway, welcome back. So glad you're here. Say you went to a four. To a four. Maybe one. If we make it for four hour now. Yeah, stunt and Jake.

12:12And before we talk about the future of 2026, we got to talk about smoke it a Saturday. Yeah, it's something you guys did this last weekend. First of all, I feel I got to give my kid credit. Credit where credits do. It's double duty here. Credit because my wife said I had an idea of this was Friday evening. I had an idea tomorrow. I have found these new recipes and I'm like, we don't have anything going on. Let's just spend the day on the patio and try out some of these different recipes. I was like, that sounds excellent. Let's do it. So the 12 year old decides that you should call it smoke in Saturday. And then every Saturday, you and stunt can go to our patio or stunts garage. And you bring a couple people and then we'll videotape it. And then it can be like, prove it Saturday. Like, this is all stuff you guys talk about on the show. We're going to do it. Here we go. I love it. And I'm like, I said, that's it. You are officially the new producer of the barbecue show. And so when we do our first video, we have to give, you know, put her in the credits.

13:14That's it for now, Priya. That's all you get. Yeah. Anyway, then mom explained to her being the producer just means a lot of work with no money. Yeah, which is basically what being the host means. Yeah. Yeah. But we get the glory. Yeah, there's lots of glory. All the glory when we go out in the public. So anyway, I digress. Smoke at Saturday was rough. I don't say rough. I mean, full. It was a fifth day. Yeah. We didn't start super early because we weren't doing anything long smoke. But there was a lot of different stuff. So I started at 10. Okay. With a half inch thick side pork from neighbors. Hill top meets. Yes. I love that. That thick pork. I've done this before and it works out really well. I did it two ways this time. I just season it through it on the smoker at like 180. I just left it in smoke mode and just let it go. Just left it alone. And then I rendered a bunch of that down till where it was eatable. And then some of it I took off and threw in a Ziploc bag. Through it in the freezer. So next time I want bacon, I'll take that out and throw it on the flat top.

14:14Bang. So you got to have breakfast. Yeah. Then we got in. I think we went to the, oh, we went to the devil eggs next. So we did it devil eggs. The laugh. Boyle the eggs in the house, just like always. Although I do want to try hard and boil on them, hard smoking them. Put them on rods if they'll smoke and become hard. I've heard people do that. Yeah. When you do get some penetration through the shell, I've never done it. If you've done it, hit us up on the socials and let us know what you think. Anyway, so we did the devil eggs. I've got recipes I could post if you guys were interested. But the only thing there is we had it, we thought it needed pickles. So we added some pickles to the devil eggs and crispy bacon. So now I got the flat top going. Yes. So again, I have some bacon. Took the hard boiled eggs and put them on the smoker when they were done. Peeled them, threw them on the smoker for like a half an hour. Just enough to change the color of them and let them pull in a little bit of hint of smoke. Yeah. Perfect. Really? Yeah. Just absolutely nailed it. It was so good. And I think it was a fairly standard recipe as far as the devil eggs go.

15:17But they were, again, bang, here we go, appetizer one. Next. This is great. Next was this concoction. And I cooked them in order by temp, by cooking temps because the eggs were at about 180 also. Okay. So just let them roll. So I didn't want to be going up the 300 or something back and forth. So now we, we jack the heat up just to touch to get on bacon wrap pickle burnt ends. What they're called. Dang. Yeah. Think burnt ends except you've got bacon wrap pickles instead. Okay. So we took, you want a healthy bacon, not overly thick, but a healthy bacon cut it into thirds. And then we took pickles and we sliced them up learned a lot. I would slice them on a bias and make them a little longer and more of like an oval shape. Okay. Rather than just straight round little pickle bites just to give you a little more substance, a little more surface area. Right. Anyway, wrap those in bacon season them through them on the smoker and let those go until the bacon got, you know, a little crispy.

16:17Right. Then just like with burnt ends through them in a pan with some brown sugar and some butter, a little bit of sauce, a little more seasoning, cover them, throw them back on the smoker. Let them go till they were ready. Just amazing. It was great because you had the pickle and the bacon and the barbecue and the smoke and the seasoning. It was like, it was like everything all at once. I think you sent me photos of that. I got to go back and look because that, that sounds amazing right now. Yeah, there it is. That looks so good. I'm going to share these on their Facebook page right now. That looks so good. They were delicious. And they're just little bites. And that was the beauty of this. We didn't really plan a full blown like this is the sit down meal. We're just going to keep snacking all day and just keep letting everything roll. Perfect. I think the hopper emptied on the smoker twice. It was great. So those turned out really well. I was really pleased with those. And the beauty of it is all you need to know if you want to try this at home is the basics. Pickles, bacon, your favorite seasonings. Right. And then you just let it go and then and mix it up and add it to taste and make it to, you know,

17:20turn about however you want it to be. That's that's the beauty of it. That's right. Next, what do we have? Oh, the pork shots was probably if you were going to, if you were going for impression. If you know, I want to impress somebody, the pork shots are definitely where it's at. Okay. So tell me about it. I've never heard of this before. I want to have a barbecue show. I probably should get my card pulled. But you take bacon again, a healthy thickness of bacon. We use to kill bossa, but you can use whatever type of sausage. Yes. You buy it full in the ring. Excuse me. And then you slice it into little pieces. So you've got a round little piece that's, I don't know, quarter inch, three eighths of an inch thick. Okay. And then you take your bacon and you wrap it around that. Yes. So the, so you form a little shot glasses, what it looks like, a little cup. Okay. I saw one of the photos you sent me. Yep. Yeah. You picked together. Yep. And then you take a round of toothpick through it through the bottom. So the bottom of your cup is the sausage, the kill bossa in this case.

18:21And the sides are the bacon. And then you, so good. And then we did this concoction of like five different cheeses. Oh, my gosh. A bunch of seasoning. I think there were some bacon bits in there from crumbled bacon. And then filled the little pork container. Yeah. And then threw them on the smoker. How was it? It was amazing. It was delicious, really rich. And, but they just, you know, with the bacon and the bacon grease getting into the cheese. And then you got the kill bossa on the bottom. Remove the toothpick before you eat it. Just a little tip there. Yeah, thanks. Fantastic. Yeah, definitely something I'm going to do again. I'm going to experiment with different fillings because you could go crazy. You could go like, oh, I'm going to, I'm going to dice up some shrimp and put it in here. Oh, my gosh. I'm going to dice up whatever and add it to the cheese mixture that's inside of it. It would be great. If you had, my thought is you could do this with the cheese. And then maybe sprinkle some leftover brisket on top.

19:22Right? Yes. I know. It's like, it's like a version of a shotgun shell or any of those little different cups that they kind of have like that. Yeah. But it's in this case. It's all the meat. Oh, my goodness. It was fantastic. I'm salivating a little bit right now. That was, yeah. Okay. So we pickle burnans, the devil eggs. So that was everything we, oh, smoked queso. Smoked queso as always. We did, we did our own version of a smoked queso that had just a gazillion cheeses in it again. A bunch of seasonings. And then while the queso was smoking, just before it was done, pulled out the flat top again. And then I took, I took some New York strips. And I cubed them up. And then I took some shrimp. Oh, my goodness. And I seasoned everything the way I wanted it with just like my standard steak seasoning. It's some shrimp seasoning. More of a little shout out to our friend Tracy from Lake Washington. Spice partners. Yes. Some of her Greek seasoning on there. Fried those up and then throw those onto the queso at the end and just enjoy.

20:22Oh, my goodness. That sounds fantastic. And we'll talk more about the Sunday episode of Smoked Sunday because we had salmon bites we did. And then we did this other country style pork ribs. Also that we're phenomenal. We'll talk about that maybe before in the last segment of the show before we wrap things up. Okay. We are up against it. We got to take a quick break. We'll do that. We'll come back. And we'll talk about the year that is to be of 2026 on the barbecue show. For photographic evidence of the barbecue food, like and follow the barbecue show on YouTube, Instagram and Facebook. Meat, heat, and a whole lot of heat. Oh, God, it's so good. This is the barbecue show where every bite is an adventure. Our experiment and have fun. Welcome back to the barbecue show Parts 2, which is new for us. Yeah, that's right. A whole hour long now. Yeah, normally we would have we would have been done.

21:22But here we go. Let's keep it. Let's keep the fun. Smoking. Yeah, I'll leave the puns to you. Anyway, so start new year. People do what they do. Make their resolutions. They try to reset. They try to do, you know, recreate themselves a little bit. And it seems like every season in every year, the advantage we have of going the year round with this show, even though there's a lot of seasonal. Grillers and smokers and barbecue folks around, which is great. As long as you're out there doing it, you're doing it. And that's the important part. We're going to see new trends and new things develop as we work our way into summer. And there's always, there's always some new gadget. There's always, you know, the thing that becomes cool. It's just like fishing and golf. There's always something out there that you can add to your repertoire. Yeah. To try to, try to make it. And just because, you know, your sizzler jig, which by the way, they don't make it anymore, caught a bunch of crappies last year. It doesn't mean it will work this year. So what do we think is going to happen for 20, 26? Well, there's a bunch of different things I was looking online

22:23for different trends when I was thinking online, or what I was thinking as well, or what I could maybe find some ideas on that. One thing that I thought of right off the bat, I think we're going to see more elevated at home dining. Like we're going to plan our smoke, it's Saturday type of style dining, a progressive type party where we're going to go with one appetizer, another appetizer, another building up to a meal. I see that happening because it costs so much money to eat at a restaurant and then have the restaurant be, I mean, there's some great stake places, but at the same time, it's not what you think you can do at home. And the money you pay for that is just outrageous. So I think we're going to see more elevated at home dining. I mean, just the way the back, we talked about that with the Jeremy praying a few months or a few weeks ago, the backyard kitchen is becoming more and more of a thing. And so that's a part of that. I think that's going to continue to trend. I think that we'll see that in 20, 26. I couldn't agree more.

23:23I think that I think you're right, especially in my wife and I were discussing this this last weekend, and we were talking about going out to eat somewhere. I'm like, what about here? What about here? What about here? I said, you know, does it feel like sometimes the average restaurants that you go out to eat at, you're basically just participating in a battle, I call it the Cisco battle. Who can take Cisco foods and prepare it better than the other guy? And the places that do elevated things like their own dry-aged steaks and their own things like that, you're paying dearly for that process and that luxury, which if that's you, go ahead and enjoy it. You know, don't feel bad about it, but there's a lot of us that are like, it's hard to justify spending a couple hundred bucks on a meal. Yeah, it's getting more and more expensive, especially when you're going for those steakhouse-type things. Right. And then what are you getting for that steakhouse price? Do you see, do you do this and this kind of ties into what we're talking about? I have a problem with, there are a few places I enjoy ordering a steak

24:23when I go out to eat, but there are places where I purposely don't, because I'm like, I know I can cook that steak at home. Yes. And it's going to be exactly what I want the exactly the way I want it. For example, I never order a walleye. It's just something I'm like, if I want walleye, there's walleye in my freezer at home. See, and that's the one thing I will probably, I'm also, I'm not going to get a steakhouse, is that a very nice steak restaurant? I'm going to get a burger or something, because you know, whatever. I'm going to get something like that. I'm not a big fish guy in the first place, but if I am going to order fish, I'll do that at a restaurant, because I don't have that in my freezer at home. Right. So it's kind of funny, because yeah, it's an opposite a little bit. I think the, in tying this back together, I think the thing we're going to see from a cost-saving standpoint, more and more of 2026. And I feel like we're a little cutting edge, because we already talked about this on the show last year. Last year. I think more and more people are going to, as they get better with their grill and their smoker, they're going to start to look to do nicer cuts of meat in a money-saving way. And what I mean is, if you break it down and do the math,

25:25you're going to realize it's a lot less expensive to buy a beef tenderloin, which is not inexpensive, by any means. But now you can throw that in your freezer and you can cut it up into steaks. You can use it, or whatever you want. You can do more of those types of things. And I think we're going to see people starting to get more into it. I don't say butchering, but that. What did our guy Brad called? Micro butchering or, you know, buying larger, less expensive cuts of meat, because it's still whole, doing the cut and the trim on your own. Because I think people are getting better with their knife skills. They're getting more confident with their grilling skills. And it's tough when you look at, if you're at the store, even if you're at like a Sam's Club and you're going, okay, those ribbys are $28 a pound. That seems like a lot, you know, to buy two ribbys, it's going to cost me $54 or something. Or for $154, I can buy a whole piece of meat and cut that into eight or ten steaks. Right. And now you're going to come out ahead. Or you can do other things with it. One of the things I'm going to try,

26:25and I don't know if it's going to work with smoking it, but I want to try smoking a beef Wellington. And I can get the temperature right where the crust gets crusty. Yes. I think it could be cool. But I don't know. I'm kind of tossing some different ideas around about, like maybe pre-smoking the tenderloin a little bit before you wrap it up and then throw it in the oven so it adds a little... Different levels? Yeah. And I think the smoke and the mushrooms in the beef Wellington will go really well together. Yeah. It would be a nice hint of that flavor profile that could be awesome. That's a fun way to play. I thought you were looking at my notes there when you started going off on the nicer cuts of meat and then also you could maybe freeze them if you don't have to buy a bigger piece. Right. Nothing's ever going to be going to your local butcher and having something cut, right? That's always going to be amazing. But bigger cuts of meat and nicer choice cuts of meat and prime cuts are becoming a bigger thing. And those wagyu beefs coming from Japan are frozen. And so buying frozen meat I think might be a bit of a trend for 2026

27:26and understanding how you thaw it out. Instead of just like a quick flash thaw, like throwing the water, letting it thaw, you pull out a week ahead of time for a bigger cut, maybe a day or two ahead of time for a steak and let it actually thaw in the fridge slowly. And like utilizing that freezer for some higher quality meat so like that might be a thing on 2026. Have I ever told you about my defrosting plate? I feel like you might have. So I have a defrosting plate, which is what it is. I bought it decades ago in the 90s as a gimmick for the radio show I was on because it was one of those like as advertised on TV and things like that. Yeah. Hi, Ronco. Hi, look at this, it's Meltzer. And so I said, well, let's test this as we bought it and then we used it on the show and we put different things on it. It works like a dream. It's amazing because it's like a cast type iron and it's black. And so it pulls the ambient heat and transfers it to your meat without the effect of like adding heat or microwaving to things like that. And I could take steaks out at noon

28:27and they're ready to go at two o'clock. That's cool. Yeah. And it doesn't mess it up. You don't throw it in the microwave. Don't do that. Yeah, don't do that. It's just it's a nice little addition. So you know, adding something like that to your line up and they're easy to store. They're not real big. And it just it's helpful. Yeah. I think more people are going to start looking, you know, again, little toys and little tools like that. I agree. Our friend Steve Reiklin, I found online. He has a few things listed on his 2026 trends and predictions. What's he got? He has move over kettle. The Santa Maria smoke grills are going to be a new thing. Oh. And that's the bed of charcoal with a lower or raise grill grates. Okay. So either you can lift them up and put them in different spots by hand or there'd be a chain one that you can lift them up like. Depends on size of them. I've seen them before and I think they're super cool. But basically he sees more live fire and not being done in a kettle grill like a Weber kettle. So the problem is the Santa Maria's run a pretty spending numbers.

29:29Yeah. That's a valid point. His other thing he mentioned, I think puts us right on topic here with him. He called it a trisket. It's not buying the brisket, buying a tritip and smoking it like a brisket. So season it and then just taking it long and slow to get that brisket type flavor and feel to it is going to be a trend for 2026. The other trend actually is going to be real big is sous vide. Don't start. That was your trend in this bit like two years ago, I think. I don't think it ever really came around. People, I mean, people talk about it. They do it, but I, that's all on you, man. If you've never tried this sous vide, it's the best of both worlds because you get to do, you get to low and slow long cook which keeps things tender and juicy and delicious. But you don't have to worry about going over because it holds it at the perfect temperature. And then you still get to sear it. So you're still throwing it on a grill whether it's charcoal or flat top or grill gun

30:30and you're just shooting with like a brulee torch or something. Yeah. So it's a little bit at the best of both worlds. Yeah, sure. And it's kind of one of those, you know, one of those things. It doesn't feel very manly. But, you know, the results are there. Well, yeah, sure. Speaking of not manly, two other things that I found online, they're expecting for 2026 grilling trends. Global inspiration was listed. So just marinating different flavors with different global cuisine, which I mean, I think we talk all the time, matching flavors up with different things is exciting. And even one of the things is like, you watch down his drives and dives, all the Korean barbecue joints that are popping up around the country right now. Right. That's a big thing currently. That's funny. We'll talk more about that in the next segment. But that's something that I've seen and want to do more of. There you go. So we'll talk about that. And then the other thing, it pains me to say, but it was listed. And so I think I bring it up. I'll bring this up for April and our friend Carrie. How about that? Plants are going to move forward more in the grilling in the next year.

31:32And move over cauliflower. They think cabbage is going to be a making move in the grilling world. Really. Cabbage. I hate warm lettuce. And cabbage is basically that, right? Yeah. Kind of. It's a little bit. But Mike, it's the thing, the reason that the cauliflower works. And I've seen it everywhere, cauliflower wings. Yeah, cauliflower crust on pizzas. Full disclosure, I've tried the cauliflower crust. That's the worst thing. It's actually really good. I don't say that. Well, it's crispy. It's got the right texture. It's got the crispiness on it is amazing. Yeah. And after that, it's just a catalyst for the stuff on top. Well, which is what it comes down to again? And if you're like me and you're a little lazy, if you go to, I think, Sam's Club or one of, or sure Costco hasn't also, you can get a cauliflower crust, cheese pizza, and then just load that up. Or you can buy the crusts just to plain crust as well. So you don't have to try to, I don't know how you prepare that. My concern is that if you're looking at doing cabbage in a similar manner,

32:34there's so much moisture in there. How does that work? I'm not sure. I didn't read into it as far as I went. I'm not sure if they're talking about cabbage crust as much as they're just saying cabbage is going to be the new thing on the grill. And I just, I don't do like warm lettuce. Like a taco salad is sounds all exciting until it's all warm, you know? I'm kind of kind of curious. Yeah, well, that is something you might be able to look forward to in 2026. Yeah, that's your attempt at my tummy. Oh, excuse me. So that's a couple ideas. We might make it through the show without dying yet. That's a couple ideas of things that we think are going to be kind of making some trends and some appearances in 2026. What is the barbecue show going to do differently in 2026? What are stunt and Jake going to do that might be a little bit different. We'll talk about that when the barbecue show continues right after this. It's the barbecue show. It's stunt and Jake. For photographic evidence of the barbecue food,

33:35like and follow the barbecue show on YouTube, Instagram and Facebook. We're back on the barbecue show, stunt and Jake. First show of the new year. Hope you're new year and your holidays were fantastic. If you do the holiday thing, does anybody not do the holidays? I mean, I'm pretty sure a lot of people, I had one client who wanted to meet with me on Christmas Eve and the new year's Eve day. And I'm like, I'm busy those days. And like, oh, I'm like, yeah, sorry. I'm like, I'm not sure if they didn't celebrate those holidays or not. But it must not be their main focus, I guess. Yeah, we're going to talk more about barbecue. What we're going to do differently and what the trends that we're going to embrace as we get to the new year. But I forgot to ask Santa, good to you. Oh, yeah. I got a serene thing that says my name on it. Also got oil sprayer that also can pours oil. I saw that. That'd be perfect for the flat stone. Yeah. And then I also picked up for Christmas a blanket, the easy drip blanket for your briskets, which I had in my list.

34:35So I was very excited about that. It's funny because somebody I know got a bag for Christmas. It was my sister-in-law and it's designed. It's an insulated bag that zips open. It's designed to slide your crockpot into it. Oh. So you can put your crockpot in there and then pick it up. And it kind of helps insulate. And I immediately said, you know, you could arrest a brisket in that bag. It's the same. Yeah. The whole family was like, of course you can. Of course you can. Yeah, of course you can. So that's good. You can in this thing as well. Yeah. Nice, nice. Barbecue stuff. I only got, I got a new set of knives. Nice. A nice slicer and a nice boning knife as a pair. Okay. Really sharp. Japanese wooden handles. Just really sharp. And physically sharp as well. Yeah. Yeah. So that was kind of nice. It's not often that you get a new set of knives and they come perfectly sharp from the factory. Right. Usually sharp for, you know, to expedite the process. And these were solid. I touched them up with my steel a little bit and they were like, you know, perfect.

35:38Looking ahead, personally, you mentioned Korean earlier. Korean barbecue is something that we're seeing trending across the country. But I want to start doing more Korean style barbecue and at home. And with that, I want to lean more into the Japanese style of barbecue and where they do. Okay. And of course I want to put my American spin on it. Where I'm thinking, you know, they do little pieces of meat like at the table. Yeah. And I think that's kind of a cool concept. But again, I'm like, well, that means everybody's kind of grilling their own thing, so to speak. Which is fun. But I really want to lean more into the idea of adding flavor profiles. These all kind of link together, by the way. And when I say adding flavor profiles, one thing I've been experimenting with more and I'm going to do it a lot more this coming summer in this year is smoking things a little bit. Just to penetrate some smoke. Not necessarily. Like with a brisket, you're trying to penetrate smoke and build a bark. Right. What I want, what I've been trying to do more in experimenting with is adding smoke, but not building a bark.

36:40So you're smoking something, you know, kind of like reverse searing a steak or any other piece of meat. Smoke it to a certain temp. Then take it off. Let it rest. And then hot and fast. To get the good sear and good finish. You still have a little bit of that smoke flavor to it. Just kind of adding an extra step. It does a couple of things. One, I think it builds the flavor profile. Two, it gives you an excuse to play with all the toys. Yeah. It's hard to justify, you know, like my wife's always like, why do you have four guitars? Like, well, because they all do the perfect thing. You know, why do you have five cooking apparatus? Well, they all do their own thing. So now you have to say, oh, see, look, I'm using the smoker for this. And then I'm going to use the flat top for that. Along those lines, the other thing I'm going to do more with is cast iron. I don't do as much with cast iron as I used to. And quite honestly, once I got to the flat top, I just realized, I don't need the mess. I don't need the hassle. It's true. But there is something about a cast iron that you can get. You can get it super, super hot.

37:41But there is something about a cast iron that you can get. You can get it super, super hot. And you can do just so many different things with it that I think I want to do more of that. There's so many different styles and types of cast iron out there that I think are going to be fun to kind of play around with. And they're just, they're timeless, you know, they're timeless. They're a little traditional. They'll just hold up for you. And yeah, you've got similar maintenance and care that you would have with your flat top. But I think it just adds another dimension to the profile. I really enjoyed using my cast iron in 2025. I really did. I think you talk about new apparatuses or whatever else. If Tara's not listening, I'm looking at maybe in that barrel smoker that a friend of ours has in marketplace. Yes. I think it'd be fun to play with. Do I need it? No. But do I want to try it out? I do. And so adding that into the repertoire and trying to cook with that might be kind of fun for this year. And also, this is not the trend. I guess technically barrel smoker's last year's trend, I think anyway. Right. But outdoor pizzas is probably about two years old.

38:42And I really want to start doing more outdoor pizza. We talk about doing that when we move into this place and have a nice backyard pet. Like a pizza party type situation. Right. And we never really fully saw that through. And I think I'm going to try to really do that this year. So I think you're right. And that's a lot of what it comes down to is for you and I. And maybe for you as a listener also. We get caught in a rut. Yeah. Like we tend to do the same things the same ways over and over. And we grill and smoke so much that you kind of feel like. You know, it kind of feels like 1960s where it's it's Friday. So we're having cheeseburgers. Right. You know, it's Saturday. We're going to do a brisket. It's Sunday. We do steaks. And we tend to do them the same way over and over again. So I'm looking to kind of mix it up this year. Yeah, I like that. I want to do more flavor profiles. I want to do things a little differently. I want to experiment with different spices. Maybe combining spices. Because for me, as much fun as it is to build a spice from scratch, which I want to do more of this year. If you find one you like that's pre-made and ready to go.

39:44Go with it. Yeah. Why reinvent the wheel? Right. But if you've got time to reinvent the wheel, why not? You know, let's let's let's see how that goes. I do agree. I think the barrel smokers are with that. Something we've talked about a few times over the last year. But we haven't, you and I personally haven't really dove into this world yet. More cold smoke. Yes. Doing things where you're less heat, more smoke, cheeses and different things along those lines. Where it's, again, you're using the smoke as an additive, not a cooking method. Right. And I think that that really opens it up to a lot. Plus, the barbecue show itself is going to go through some, some more metamorphosis and some changes. Hopefully for the good. If we move forward and kind of grow as we get into our fifth year. I mean, the way it looks right now, obviously an hour long program for 2026. We're going to have more guests. That means we have, hopefully, one guest per show for sure. If not two, we can fill them in sometimes. Also going to do a lot more video. If it's part of the smoke at Saturday or Sunday or whatever it may be.

40:46We obviously talk about that a lot. And no, Jeremy even told us about that. He's like, aren't you guys supposed to be doing more video? Well, we talk about it. Right. It's hard to do. You know, our main gig that's supposed to be our side gig. So it's hard to, it's hard to kind of fit it into our schedule. But we love doing what we do. And sometimes we also forget to take photos or a food in the first place. But we fail sometimes in that regard, but not terribly bad. So listen, most importantly, thank you for listening and being with us for these past four and a half years as we move into year five. And we love feedback. So always hit us up on our socials. So the BBQ show is a great way to track us down and let us know what you think. And we'll see what 2026 brings. And in the meantime, experiment and have fun. Now go fire that thing up. Thanks for listening to the barbecue show with stunt and Jake. Missed an episode? Get up anytime on your favorite podcast platform. Just search for the BBQ show.

41:46Until next time, fire that thing up.