My Friend The Meat Dude

06/16/2026

Only a few days away from the Grand Opening of Carnis Meats

06/12/2026

This week we talk about the upcoming Carnis Meats Grand Opening on June 20, featuring live music, local vendors, and a Spencer vs. Travis cook-off.

We also sit down with Eric Berg, Professor of NDSU Meat Science and Animal Science to discuss Barbecue Boot Camp, meat science, exercise research, and some fascinating studies on livestock production and human health.

Give it a listen and let us know what you think!

This week, we talk about the Carnis Meats Grand Opening on June 20 ...

06/05/2026

🔥 MEAT OF THE WEEK 🔥

This week's Meat Dude Approved winner is Travis Maddock with a rack of baby back ribs that looked too good to scroll past. 🍖

In this clip, The Meat Dude also shares his favorite way to make baby back ribs and what he looks for when they're done right.

Think your meat can earn the next Meat Dude Approved stamp? Drop your photos in the comments and let's see what you've got.

06/03/2026

Picanha roast done right! 🔥🥩

The Meat Dude put together a quick how-to video on a picanha roast. Simple seasoning—salt, pepper, and garlic—then straight over indirect heat on the smoker.

The secret? A good meat monitor. Hit the perfect temp every time and let the picanha do the talking.

Check out the video and let us know: Have you tried cooking a picanha yet?

05/29/2026

Episode 14 of My Friend the Meat Dude is live! 🔥🥩

This week we’re kickin’ back in the Meat Dude’s backyard talking BABY BACK RIBS for the Meat of the Week. We break down how the Meat Dude cooks his ribs and also dive into the picanha roast how-to video.

Got a cooking fail? A perfect cook? A Meat of the Week submission? Send it our way! We wanna see what everybody’s serving up.

📧 [[email protected]]

Welcome back to Episode 14 of My Friend the Meat Dude! This week we’re hanging out in the backyard of the Meat Dude talking all things BABY BACK RIBS for the...

05/25/2026

When the steer has a name… you already know it’s BIG. 😂🐄

Phil from Mema’s Meats and Spencer have both dealt with some absolute monster beef carcasses over the years. 🥩🔥

This thing wasn’t a steer. It was a county fair attraction.

05/22/2026

🥩 Meat of the Week is officially underway.

Ryan Berg grabs the first ever podcast shoutout with a meat-approved cook. 🔥

Think you’ve got better? Drop your photos and videos in the comments for next week’s feature.

05/16/2026

The Meat Dude had the Big Green Egg workin overtime today.

Smoke rollin. Pork butt barkin. Neighbors suddenly “just stoppin by.” 🤝🔥🐷

05/15/2026

We kick things off talking about the Par 3 Tournament at Red Trail Links. Patrick managed to edge out Spencer this time around… which Spencer will probably claim was because of “conditions.”

This week:
🥩 Meat of the Week featured a brisket that deserved its own zip code
🐄 Phil from Mema’s Meats tells the story of going from oil trucker to butcher shop owner
📦 We discuss the biggest quarter of beef we’ve ever seen
🔥 And we need YOUR cooks, BBQ pics, smoker videos, grill wins, grill fails, and meat madness

Send submissions to:
📧 [email protected]

If your cook gets featured, there’s a good chance it gets the official stamp of approval:
🥩 Meat Dude Approved™

Watch now, share with your BBQ buddies… and if your white T-shirt survives BBQ night spotless, you probably did it wrong.

We kick things off talking about the Par 3 Tournament at Red Trail Links in New Salem, North Dakota. Patrick beat Spencer again… which honestly isn’t exactly...

05/12/2026

Episode 12 Question Reel 🥩

This week’s question was for 6 in 1 Meats:

“What type of aging do they use… and how does longer hanging time change the meat throughout the weeks?”

We talked dry aging, tenderness, flavor changes, and why time can make a serious difference in beef. 🔥

How long would you let it hang before cooking it up?