Explore every episode of the podcast Grilling, smoking meat, and beer

The guys try to put an end to the debate of which is the best way to cook Bratwurst.

The guys put to test 3 different methods of cooking ribs. Which will come out on top?

The guys cook turkey 2 ways, one on the smoker and one in the oven.

The guys make some Jambalaya.

The guys try out Jamie's newest toy, the Blackstone. They make several diner style sandwiches along with broccoli cheddar soup and a banana cream pie.

Jamie talks about his work cookout where he made Chuck roast burnt ends. The guys then talk about their cook of Filipino lumpia and Asian slaw.

The guys make 3 sauces, garlic parmesan, honey garlic, and honey sriracha along with ranch and blue cheese to go with the wings.

The guys decide to cook up an American classic, hotdogs. They make several regionally inspired dogs and rate which they like best.

The guys make Queso Blanco with chorizo.

The guys ran across an interesting recipe for German style pork chops (Schwenkbraten). They decide to make the meal complete with some homemade red cabbage and spaetzle.

Matt has had it set in his mind to make catfish, even though he doesn't like fish. It was a good thing he stuck with the idea as both of the guys rated the cook 8 out of 10.

With Easter coming up, the guys decide to cook a couple hams and choose a couple new recipes to try. They did one with apple and coriander, the other with a rub and a whiskey black cherry glaze.

The guys get their bacon fix making a bacon explosion and bacon bomb.

Well, not exactly. The guys make home made Caesar's salad dressing, twice baked potato's and finish with a Chimichurri topped steak.

The guy's decide to spot light Phyllo dough and make Eastern European influenced Burek and Baklava.

To help celebrate Jamie being back in town, Matt makes French onion soup, braised beef short ribs, and Yorkshire pudding

The guys talk about how it all started, along with highlights and a sneak peak into where they are going in season 2.

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The guys pull out all stops and are joined by Nick, Lissa, Chad, and Kristen where they talk about family traditions along with some of their favorite sides.

For everything Shade Tree Chefs visit: https://shadetreechefs.godaddysites.com

The guys talk about cooking pork tenderloin and how they have cooked it in the past. Matt tried a new recipe, pork tenderloin with a honey garlic sauce.

The guys talk about making beef jerky on the smoker and steak sandwiches.

The Shade Tree Chefs talk about their recent cooks starting out with a twist on Sloppy Joes. Then follow up with 6 hour bolognese sauce, crock pot pulled pork, and smoked lasagna.

The guys catch up with Nick and his recent cooks, from his take on meatloaf to queso. Then they go over Matt's lazy "clean out the freezer" schnitzel and "Too lazy to grocery shop" spin on ramen.

With the weather starting to turn the guys decide to talk Chili. Jamie tries a crock pot recipe and Matt strays from his go to and tries Over the top Chili.

Matt is joined by special guest Brandon and they talk about planning/cooking dinner during a busy weeknight.

Special guest Sal joins the guys and walks them through his family tradition of taking tomatoes and transforming them to sauce. Matt takes a less time consuming approach at sauce and makes home made meatballs.

This week the guys discuss Matt's steak cooked on the pizza oven, Jamie's burrito's, and a cooking fail that is sure to make you laugh.

Jamie joins in this week and answers the big question on whether or not he started a Tupperware podcast. In the wake of the Queens passing, the Shade Tree Chefs do a British classic, Scotch eggs. Also they cook Stuffed peppers on the grill.

This week special guest Melissa joins Matt and they discuss their Labor Day cook of Chicago style Italian beef and blooming apples.

This week the Shade Tree Chefs talk about a local beer garden, pizza oven Naan bread, and fire roasted salsa.

The guys are joined by special guest Nick. They talk about Jamie's adjustment to cooking for one, Nicks impromptu taco burger, and Matt gets a new pizza oven where he explores cooking anything but pizza on it.

This weeks episode Matt reviews a new grilling tool and fire starter. He goes over his first attempt at making Refrigerator pickles and reviews Founders Ultimate Oktoberfest beer.

The guys talk about Matt's recent getaway where he had big plans for some open fire cooking. Of course nothing went to plan.

The guys talk about their recent cooks of a not so normal meatloaf along with steak and chicken Shish Kabob.

The guys decide to fry just about anything they could get their hands on.

The guys try their hand at Salmon and shrimp but couldn't decide how to cook it. So they did it three ways.

The guys go through Matt's Ugly Drum Smoker build and talk about lessons learned along with things that he would do different.

The guys bring back special guest Nick. They talk about Jamie's first cook on his vortex accessory, Matt's Independence Day cook, and Nick's pork crown roast.

The Shade Tree Chefs talk about the cook to feed a graduation party for an expected 100 people. Trials and tribulations throughout the process as a brand new smoker was used.