014 – Over the Curse and Labor Day Grilling


We’re getting over the curse of episode thirteen by talking about what’s grilling this Labor Day weekend!

What’s Grillin’ Podcast 014 “Over the Curse and Labor Day Grillin’” Show Notes:

Episode 14 is coming a week late. Guys were jinxed by Episode 13.

Joe was sick all last week.

Charpie is drinking Stones Throw from Fargo Beer Company. – one of the first bottles ever!

Joe is drinking Fulton Beer, Lonely Blonde – Blonde Ale (Beer Advocate).

Charpie talked to Fargo Beer Company and they have a brewery location picked out.

Rosie’s Laundry Mat is for sale near by.

Joe is double fisting with Lift Bridge Cross Cut Pale Ale (Beer Advocate).

What’s Happenin’

Fargo’s Craft Beer Festival is coming soon.

Fargo’s BBQ competition is coming up soon.

Guys are at a new location, Nocturnal Tavern, at Jade Presents.

Charpie did a great brisket, so the guys want to enter the ND BBQ Championship and only submit brisket.

Joe’s bachelor weekend was spoiled by sickness. Charpie was concerned.

Charpie explains to Bill how the synergy between Joe and Charpie cannot be broken.

It’s too hot for a group hug.

Had Grill-A-Thon 9 over the past weekend.

GAT9 was much smaller and more intimate.

Joe grilled an Asian marinated skirt steak.

Our friend Adam has a girlfriend named Tara. Charpie declares she is a friend of ours as well.

Caleb brought Yuzu, and made yuzu chicken legs (which were awesome).

Made some ribs, steak sandwiches.

Dakota Slim’s Horseradish, “will destroy you.”

Fat may be declared as the next new flavor, similar to Umami.

Charpie has a, “rock star feeling” brisket redemption at Grill-A-Thon.

The technique of smoking the brisket proved to be more important than the seasonings.

Grilling Addiction Rub + Grilling Addiction Podcast = Greatest Brisket Ever!

Charpie made Joe’s dad the best thing he’s ever eaten. That’s a fact!

Brisket keys to success:

  • Smoke at 225 degrees fahrenheit until internal temperature reaches 160 degrees.
  • Wrap in foil, add a beer and finish at 225 degrees until internal temperature hits 190.
  • Let rest for 30 minutes. Slice across the grain and eat.
What’s Grillin’

Labor day grilling is What’s Grillin’

Use all the skills you’ve honed over the summer to do something really fun on Labor Day.

Labor Day is not the last hurrah of the summer; it marks the beginning of Fall (the best time of the year).

Fall brings tons of great, fresh produce.

Charpie wants to smoke a turkey for Labor Day as preparation for Thanksgiving.

Joe wants to utilize all the fresh produce.

Joe proclaims, “Labor Day is the gateway to Fall,” and also wants to name his new band, “Gateway to Fall.” They will be a Jars of Clay and Bush tribute band.

Zucchini kind of sucks, it’s like Canada…it’s okay, but we don’t really need it.

Peaches and Cream corn is awesome.

Screw burgers, hot dogs and chicken breasts.

Joe made the best turkey Charpie has ever had.

Beer podcasts are gross.

Quick Tips

Joe: Utilize your extra vacation day to prep.

Charpie: Brine that bird.

Bill: Listen to our podcast and decide what you’d like to grill (tri-tip).

Shout Outs

Thanks to our new Twitter followers!

@BBQsGoneWild (BBQ Grills Gone Wild)

@miazzetto (Mike Iazzetto)

@logochair (Logo Chair)

@MaxwellsND is “Lovin the fried picks” in reference to Joe’s fried pickles.

@spaceygrl is looking for the best laser temperature gun. Spend at least $40 on a decent one. Charpie bought one for $30 and it only lasted about a year before it broke.

@ErdySouth gets served.




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