Grill, How Long Steak MR?

Bobbie and Guest Co-host Chef Troy Krajewski talk a little bit about Chef Eric Rivera's departure from the Podcast. They check in on Troy and one of his Restauranteur friends from back home in Oregon and tie that into local celebrity Chef Maria Hines downsizing to just one restaurant. Finishing up by giving their opinion on Chef Thomas Keller serving soup from a BONG.

This episode we talk a little bit about producer Keith's adventures in BBQ at Austin, TX SXSW. We remind people that Chik-fi-la hates the gays and whether it's okay to serve a customer in a MAGA hat. Finally the main subject is paying your dues in the kitchen. Sadly this is Chef Eric Rivera's last week on the show we will touch on that next week.

Eric's back from PR and Bobbie's back producing this week to talk about Cat Cora missing her reservation. Both guys give there opinion on V.I.P guest. Finally they discuss major design flaws when thinking about your guest needs.

Bobbie catches up with episode 13 guest JP to talk more about his butchery skills and his transition from the meat freezer to behind the bar.

Eric & Bobbie missed a week due to bad weather in Seattle so this week they actually discuss how to deal with operating a restaurant during a bad weather event. Then they talk about the landmine field that is a Valentine's day menu. Finally Chef Gordon Ramsey makes a statement about his new restaurant, Lucky Cat being "Authentic asian food" all this plus Eric singing trap music. ENJOY

This weeks episode is hosted in collaboration with CannaCon radio. Recorded live from Seattle's 2019 CannaCon convention and features a guest speaker from earlier that day. Master Chef season 7 winner Shaun O'Neale. He sits down with Bobbie from GHLSMR and Nick from CannaCon radio to chat about his time on TV, cooking with weed and what it's like going from a Las Vegas DJ to celebrity chef.

Eric & Bobbie open up this episode picking Eric's brain on the madness that is his off-menu 20 course tasting menu being served at Addo. Then they discuss the current decibel levels in restaurants and what's appropriate. Finally they talk about ways to improve your knife skills.

This week Eric & Bobbie ponder the question is a hooker still just another customer when she's there to pick up a potential client. Then Eric talks the in's and out's of working a 40hr work week and it not being enough to master your craft. it's not just a job, it's a lifestyle

On this episode Eric & Bobbie briefly touch on Jose Andres stepping up to plate to feed the federal employees during the government shutdown. Traveling Chef's and their checked knife bags, and finish with a discussion on an article discussing who's actually is to blame when a person from outside the restaurant industry jumps in head first and fails.

Eric & Bobbie go over Chefsfeed joke food trends they'd like to see in 2019 (at least they think its a joke)They also give some tips and ideals about menu development at home or at work.

Eric and Bobbie are back from the holiday break starting off the new year dissecting Bon Appetite's list of food trends they would like to see deaded in 2019. Eric also gives his point of view on other peoples expectations on consolidation of different cultures cuisine.

Bobbie and Eric welcome guest and former co-host of the show Chef Hillel Echo-Hawk to talk about her new company Birch basket and her I-collective pop-up dinners she's been doing.

Eric & Bobbie bask in the glory of Eric's recent Eater award and talk about there young gun's nominations process. The reviews are in for Zimmern's new restaurant Lucky cricket and since christmas is coming up they give you a couple gift ideals for friends who love to cook or people you love in the industry.

It's that time of week again! Actually it's a few days past that time, but turned it up to 11 for you this week. In studio we've got the return of Pamalamshabam, Eater Seattle's Chef of the Year Eric Rivera, your host The Ghost of Bobby Stills and they're taking down Andrew Zimmern's awkard foray into Chinese, Netflix new cooking show and bunch of other tasty topics!

Eric is busy running a restaurant so Bobbie brought in Chef Amy Beaumier to discuss Andrew Zimmarn's opinion on Chinese-American cuisine in the midwest. How a Portland based Chef is leading the way for other sober Chefs in the industry. Jose Andres Nobel peace prize nomination and ways to lead a healthier lifestyle while working in the industry.

Happy Thanksgiving from Eric, Bobby, and Producer Keith..... This week Eric & Bobby talk a little about his food adventures in L.A last week. They give you a few ideals for alternatives to cooking turkey for Thanksgiving. Then they discuss the new wave of bread nerds and bread service in restaurants . Any questions, comments or show topics ideals email at grillhowlongsteakmr@gmail.com

Eric & Bobbie Disscus why they think AD revenues are down at YELP. They also talk about Imperfect produces Business model and how it effects small farmers.

Eric & Bobbie sit down for a chat and many laughs with former Seahawk linebacker and talented Chef Joe Cain to discuss his career in the NFL, how he made his way into the industry, and how he's transitioning out of the kitchen while keeping one foot in the BOH.

Bobbie Stills & Eric Rivera along with producer Keith open up the show discussing the trend of outsiders capitalizing in the Seattle food scene . Then move on to the subject of media/news outlets/and foundations creating buzz and giving recognition to people and places wether earned or not, and does it matter.

Bobbie sits down with veteran server Derrick Jones to discuss why all the tension between the to two crews.

Fuck your business model, Fuck your monopoly, and Fuck staging!!! Chef Eric Rivera is cutting through the industry on his own terms. He's back to give his opinion on the industries outdated business structure, storming the stadiums from the streets and the future of the kitchens.

Bobbie has Chef Troy back in to guest host this week. They talk about No call No shows during the hiring process and give you a couple tips on how to get potential employees to show up for their interviews. They chat about cooks for cash (aka Kitchen mercenaries) and why there's not a temp agency's for kitchen. Finally they honor the under appreciated but much needed BBQ dad's.

A continuation from last week.... We finish our conversation about what happened at Oddfellows and what he's up to now.

Bobbie finally gets to sit down with one of his former Chef's, Alex Wilson for a 2 part episode talking about his east coast roots, Peru, how he ended up cooking in Seattle and what he's up to now.

Bobbie is in studio with guest co-host Chef Troy Krajewski of Rockcreek to talk about a couple Chef/owners getting rid of they're restaurants. Also the claim against Anthony Bourdain paying off his girlfriend Asia Argento's rape accuser, and finally the new trend of chef's opening up upscale dessert and fast casual establishments.

This week Keith fills in for Jhonny this week so they are testing a new format. More stories and more arguing. They discuss the Aloha poke debacle going on in Chicago. Apparently there's a Hepatitis A outbreak amongst the kitchen industry in the U.S. WeWork bans meat in it's offices. Then finally they discuss the situation with David Meinert and the future of his bar/restaurants.

As you may of heard Seattle summers are amazing but they can also be short. So Jhonny & Bobbie are very happy about BBQ season with some actual sun. Here's a couple tips and myths about BBqing, along with what to-do if you encounter an I.C.E agent. Last but not least they try and unravel the 1 Million dollar lawsuit awarded against Chef Josh Henderson + Huxley-Wallace.

Jhonny & Bobbie go over some of the new foods featured at the stadiums in Seattle this year. Thy also give you some tips and let you in on a couple myth's about BBQing.

Jhonny & Bobbie welcome Dani Laury into the studio fresh from graduating the culinary program at Farestart. They about the program, what led her to Farestart, sobriety, and life after the program.

Holy Kitchen Gangster, Batman! We've got Chef Eric Rivera on the show talking about working at some of the best spots in the world, being ambitious and committed to a vision and how he's helping create some of the most interesting evenings in Seattle's culinary world.

Jhonny & Bobbie put a fork in Batali and discuss the claims made by his employees at The Spotted Pig. They also talk about automation in the industry after M.I.T opens up a restaurant with robotic chefs.

Jhonny & Bobbie bring in Chef Andrew Miller of Westward as a guest co-host to talk about the topic of banning children at restaurants. They also give their opinion on a new law in the U.K. on banning cursing in the kitchen.

It's been a long time coming but Bobby & Jhonny finally got Chef Ande and Tera from the Sunny up food truck to come down to studio 212 to talk about there brand spanking new food truck.

Jhonny & Bobbie Talk about how the cooking industry has changed in 50 years and food and how it relates to the FX comedy Atlanta

Jhonny & Bobbie give an update on Mario Batali's restaurants. They also give an update on that all natural sea salt from last week. They discuss how a Chef in Toronto deal with animal rights protesters. Finally they speak on shopping for food at war-mart. Plus the Ingredient Of the Week is OKRA

Well Jhonny and Bobbie made it to episode 100...... So they invited Chef Ron Anderson of Cuoco down to the studio to shoot the shit at his long career within the Tom Douglas restaurant group and get him to talk some smack about a couple other well known Seattle chefs. Plus the Ingredient Of the Week is FAVA BEANS

Jhonny is on vaycay in SF this week so Bobby invited his friend/old co-worker Brian Winkler on to talk about Kosher salt and tip pooling

Bobby & Jhonny talk more about David Chang and his cooking style then give you the history of the Zagat guide. Plus the Ingredient Of the week is Fried Rice.

On this episode Jhonny & Bobbie talk about Episode 6 of Chef David Chang's new Netflix series: Ugly Delicious, where Jhonny's work Junebaby is featured. They also speak about the Food action policy's: State of the plate. They finish the episode touching on Chef Jamie Oliver's recent mass closing's over in the U.K.

Jhonny & Bobbie welcome Chef Chris Hamm into the studio to chat about the Alinea pop-up he worked at Addo. They re-cap the NW semi-finalist for the James Beard awards. They discuss Chef Edward Lee's new burger the Big Mic and smoking meat illegally. Plus the Ingredient Of the Week is BACON

Jhonny & Bobbie sit down and chat with Chef Joe Bayley about the time he won Chopped, how he got in to the yacht cooking circuit, his experience cooking in New York and overseas in Spain. Plus what the future holds for his new company La Colonial.

jhonny & Bobbie chat about some Seattle restaurant that are relocating. Bobbie is struggling with not drinking booze and dieting while being in the industry. Plus Ingredient Of the Week is PLANTAINS

Jhonny & Bobbie discuss the death of famed Chef Paul Bocuse. The closing of Mistral and it's affect on the southlake union neighborhood. Why tasting menus aren't working anymore, and welcome instagram star Nur-set to America. Plus the Ingredient Of the Week is CABBAGE, or as Producer Keith put it "BABY CABBAGE"

Bobbie & Jhonny make it short and sweet episode this week talking about what to do if ICE agents (Immigration Control Enforcement) come into your workplace. They discuss Amazon Go's first store being open to the public. Plus the Ingredient Of the Week is BANANAS

#91 How to become a sweet bar manager w/ guest Elmer Dulla by The Soundcasting Network

Jhonny & Bobbie are back from their holiday break to complain about how stressful life can be in the kitchen. Bobbie also had a run in with his producer Keith's old co-workers that didn't turn out the way they'd both hoped for. Plus Ingredient Of the Week is shrimp.