BBQ Feast at Shake Shack, Wagyu Hot Dogs & Viral Crunchwrap Casserole Recipe
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Malcolm and Rachelle Reed kick off National Barbecue Month with a fiery episode packed with culinary adventures, from testing Wagyu hot dogs at a Nashville Shake Shack to reverse-searing thick strip steaks and crafting a viral Crunchwrap Supreme casserole. The highlight? A deep dive into the Shake Shack's limited-time barbecue feast, where the Wagyu hot dogs—especially the Mexican-style street dog with bacon, grilled vegetables, and a buttered, toasted bun—stole the show. The hosts also reveal a surprisingly simple strawberry crunch bar dessert that tastes like a childhood ice cream truck treat, and share pro tips for smoking bone-in pork loin and cooking 32 briskets for a 300-person charity event. With a mix of humor, home cooking hacks, and a love for Southern food culture, this episode proves that barbecue isn't just about meat—it's about community, creativity, and the perfect crunch.
Butter and toast hot dog buns on all sides for a grilled-cheese-like crunch and pillowy soft interior.
Wagyu hot dogs are worth the price—$18 for eight—and shine best when smoked at 250°F for 45 minutes.
The Mexican-style street dog is made with bacon-wrapped Wagyu dogs, sautéed onions, peppers, tomatoes, and a toasted buttered bun.
A Strawberry Crunch Bar made from cake mix, cream cheese icing, crushed Golden Oreos, and strawberry jello powder tastes like a childhood ice cream truck treat.
For thick strip steaks (1.5 inches), use reverse searing: cook to 118–120°F on the cooler side of the grill, then sear for 1.5 minutes per side.
…and 3 more takeaways available in PodZeus
National Barbecue Month Kickoff & Cold Weather Grill Plans
Malcolm and Rachelle welcome listeners to the new season with a mix of weather complaints and barbecue enthusiasm, setting the stage for a month of grilling despite chilly temps. They discuss their upcoming trip to Nashville to try Shake Shack’s limited-time barbecue menu.
The Wagyu Hot Dog Experience: From Kevin’s Butcher Shop to Nashville
“I just ate one and then I ate the other one. I was stuffed. I had to do a half a half. Yeah, but it was really good. I recommend them.”
Viral Crunchwrap Supreme Casserole Recipe Revealed
“It feeds a lot of people too because I think we would have got I think it came into 12 total slices. 12 total big portions, so it made a bunch.”
Shake Shack’s Limited-Time Barbecue Feast: A Nashville Review
“The star of the show was that rib sandwich. So what did you think of the rib sandwich? Pre-formed patty. Like a pre-formed rib-shaped patty.”
The Strawberry Crunch Bar: A Simple Dessert That Tastes Like Childhood
“It was like good humor. Is that what it was? It's got like that little crunchy strawberry outside crust stuff on it and it was like strawberry with vanilla ice cream on a stick. Man, it was good.”
“It was like good humor. Is that what it was? It's got like that little crunchy strawberry outside crust stuff on it and it was like strawberry with vanilla ice cream on a stick. Man, it was good.”
“the star of the show was that rib sandwich. So what did you think of the rib sandwich? Pre -formed patty. Like a pre -formed”
“It feeds a lot of people too because I think we would have got I think it came into 12 total slices. 12 total big portions, so it made a bunch.”
Hosts
shake shack
brand
malcolm reed
person
rachelle reed
person
wagyu hot dogs
product
crunchwrap supreme
other
strawberry crunch bar
other
kevin
person
david allen koda
person
louisiana tea
brand
avocadosondemand.com
product
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