Grilling To Get Away
Join Ben & Greg, backyard grill enthusiasts and creators of one of the fastest growing BBQ Brands in the US, Burn Pit BBQ, as they take you into their backyards to tell their battle stories of bad cooks, lessons learned, and why they do what they do.On Grilling To Get Away, we’ll also be talking about outdoor cooking recipes, tips, and more!------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Head Over to www.burnpitbbq.com to find all natural rubs & sauces and to learn more!Intagram: @burnpitbbqguysFacebook: @burnpitbbq
Episodes
228 episodes
Grilled Chicken Thighs + Backyard Cinco de Mayo Ideas
This week on Grilling To Get Away, we fired up bone-in chicken thighs—one of the most underrated cuts in BBQ. Crispy skin, juicy meat, and hard to mess up.Then we shift gears and talk Cinco de Mayo—simple, backyard-friendly idea...
Backyard Grilling Gear That Actually Works - 20 Years of Proven BBQ Equipment
If you care about backyard grilling, the gear you use matters. In this episode, we break down a 20-year roundup of the best BBQ equipment ever tested—what’s worth it, what’s not, and what actually holds up over time.We cover grills, smok...
From Counter to Fire: Brad Baych on Mastering Beef with Primal Cuts Cookbook
What happens when a true butcher steps behind the mic? You get a easy to understand breakdown of beef, how to choose it, cut it, and cook it right.In this episode, I sit down with Brad Baych, the man behind Primal Cuts Cookbook....
How to Grill the Perfect Burger
This week, we break down how to grill burgers the right way—from choosing the meat to managing heat, seasoning, and nailing that perfect bite every time. No complicated recipes. No overthinking. Just real techniques that deliver real results.
Smoked Pineapple Upside Down Cake
We’re talking about a smoked upside down pineapple pound cake cooked in cast iron at 300 degrees. Caramelized pineapple, rich cake, and just enough smoke to set it apart from anything you’ve had out of the oven.If you’re looking to step ...
Live from the North Woods: Top MLB Stadium Foods
We took this one on the road—recording live from the North Woods.No studio. No script. Just talking ball and food.
Smoked Easter Ham Done Right + Twice Smoked Potatoes That Steal the Show
Easter is coming, and we’re keeping it simple, dialed-in, and full of flavor. This week, we break down exactly how to smoke a ham that’s juicy, balanced, and not overcomplicated—whether you’re starting with a store-bought spiral ham or going fr...
Corned Beef Leftover Recipes + March Madness Game Day Food Ideas | Grilling To Get Away
This week on Grilling To Get Away, we’re putting your St. Patrick’s Day leftovers to work and getting you ready for March Madness.We start with corned beef - how to turn those leftovers into simple, high-impact meals you’ll actu...
Corned Beef on the Smoker
Greg just got back from Dallas, and that means one thing: Texas BBQ.In this episode we break down Greg’s stops at Hard Eight BBQ and Terry Black's Barbecue. What stood out, how Texas BBQ culture is different, and what backy...
What We Learned at the Wisconsin Fishing Expo | Backyard Grilling Trends & Real Customer Questions
This week on Grilling To Get Away, we break down our time at the Wisconsin Fishing Expo.We spent days talking to backyard cooks, hunters, anglers, and families who take their food seriously. In this episode, we cover:
The Reverse Sear Method: How to Grill the Perfect Steak Every Time
Want to grill a steak that’s perfectly cooked edge to edge with a crust that tastes like it came from a steakhouse? In this episode of Grilling To Get Away, we break down the reverse sear method — one of the best grill technique...
3 Backyard Grill Wins: Grilled Meatballs, Steak Fajitas & Braided Pork Loin
This week on Grilling To Get Away, we’re firing up three backyard favorites that are easy, crowd-pleasing, and packed with flavor: grilled meatballs, steak fajitas, and a show-stopping braided pork loin.We break down the ...
How To Grill a Steak Without Screwing It Up
We’re keeping it simple this week.No fancy techniques. No chef talk. Just the real basics of grilling a damn good steak.In this episode of Grilling To Get Away, we walk through:Picking the right steak...
Super Bowl Appetizer Ideas That Win Every Time
Super Bowl Sunday is about more than the game - it’s about the food! In today’s episode of Grilling To Get Away we dug into Super Bowl appetizer ideas that deliver big flavor with minimal prep. Whether you’re feeding a cr...
Cold Smoked Cheese & 2026 Flavor Trends: What Backyard Cooks Should Know
Cold smoked cheese is one of the easiest ways to add serious flavor without turning on the grill, and it’s a perfect example of where backyard cooking is heading.In this week’s episode of Grilling To Get Away, we talk through a ...
Cold Weather, Hot Grills: Pulled Ham, Brats & Smoked Queso in Winter
Think grilling season ends when the temperature drops? Not at Burn Pit BBQ. This week on Grilling To Get Away, we’re talking all about grilling in the cold—what changes, what doesn’t, and why winter might actually be one of the ...
Over-the-Top Chili & Our Go-To Super Bowl Dishes
This week on the podcast, we break down our newest over-the-top chili recipe—from smoker setup to flavor tweaks that make it a crowd favorite. We also dive into our go-to Super Bowl dishes, sharing what actually works for game day cooking when ...
Chuck Roast on the Grill: Cheap Cut, Big Results
Chuck roast doesn’t get much respect—and most of the time, it’s because people cook it wrong.This week on Grilling To Get Away, we break down a recent chuck roast cook on the Weber and explain how this affordable cut can eat jus...
Holiday Cooks, Jalapeño Poppers, and What’s Coming to the Grill in 2026
In this episode of Grilling To Get Away, we recap our holiday cooks—what worked, what we’d do again, and what we’d skip next time. We break down a new jalapeño popper recipe that’s easy to execute and packed with real flavor, no gimmic...
Smoking A Holiday Ham & Pulled Ham Breakdown
Smoking a holiday ham doesn’t have to be complicated — and it definitely doesn’t have to stop at slicing.In this episode of Grilling To Get Away, we break down exactly how to smoke a holiday ham for maximum flavor, moisture, and...
Holiday Gift Ideas & What We’re Seeing Online
The holidays are here, and the internet is overflowing with “must-have” gift ideas—but not all of them are worth your money. In this episode of Grilling To Get Away, we break down the holiday gift trends we’re seeing online, what’s ove...
Ben’s Thanksgiving Day Cook — What Worked, What Didn’t, and What We’d Do Again
This week on Grilling To Get Away, we break down Ben’s full Thanksgiving Day cook. From prep to plating, we walk through what went right, what nearly went off the rails, and the tips you can use to make next year’s holiday cook even sm...
Turning Thanksgiving Leftovers Into Grill Gold (Plus: A Wild Festival in Huntley, IL)
This week on Grilling To Get Away, we break down our go-to Thanksgiving leftover recipes—everything from smoked turkey melts to stuffing muffins. We also take a quick detour into one of Illinois’ most unique traditions: the Turkey Test...
Thanksgiving Appetizers, Sides & Desserts You Can Make on the Grill | Grilling To Get Away Podcast
Learn easy, crowd-pleasing Thanksgiving appetizers, side dishes, and desserts you can grill or smoke this holiday season. In this episode of the Grilling To Get Away podcast, we share flavor-packed ideas, tips for beginners, and simple ways to ...
Veterans Day Reflections & How to Spatchcock a Turkey for the Best Flavor
This week on Grilling To Get Away, we pause to recognize Veterans Day and talk about one of our favorite holiday techniques—spatchcocking a turkey. Whether you’re firing up the smoker or the grill, this method guarantees crispy skin, f...