Podcasts about american bbq

John and Soren talk all things about local AMerican BBQ sauces. from Ttexas to Baltimore and everything in between. There is also talk of spice mixes, chiles and what store-bought sauce you should have for quick dinners. Thanks for listening!!!

Why it's so difficult to manufacture something entirely in America, and what happens if you try anyway. The Smarter Scrubber Grill Brush Destin Sandlin's YouTube Channel: Smarter Every Day Support Search Engine To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Buddy's All American BBQ 12/19/24

BBQ, culinary legends, and tech taking over the food world—this week is packed! Food & Wine's 35 Best Cookbooks list features 'Turkey and the Wolf' alongside classics like 'Salt Fat Acid Heat' and 'The French Laundry.' Early bird tickets for MeatophiaUK are sold out, and Hanger Bay Spice Co., veteran-owned and operated, just launched two bold new rubs! Dreams to Smoke Rings BBQ event in Chicago this weekend promises top talent like Dominique Leach, Lil Gringa, and Pitmaster Papi. Meanwhile, Chef Edward Lee is donating all profits from 610 Magnolia to support local restaurants hit by Hurricane Helene. AC BBQ rubs earned a spot on Oprah's Favorite Things, and Smoke & Sunshine BBQ festival is set for January 2025 with legends from across the country. Plus, the Michelin guide recognized American BBQ like never before, awarding stars, Bib Gourmands, and recommendations to incredible joints in Texas. And yes, Bojangles' AI drive-thru is proof that tech is changing the game fast!

One of the world's best known and bestselling authors Jodi Picoult is no stranger to controversy, some of her books have been banned in the US, and her latest novel might just ruffle a few ruffs here too as she looks to bust the myths we hold about the truth behind who wrote Shakespeare's plays. The actor and DJ Kristian Nairn, perhaps best known as the gentle giant Hodor in Game of Thrones, has written a memoir sharing stories about his life coming of age as a gay man during The troubles in Northern Ireland and finding his confidence as a drag queen called Revvlon. And Sam Evans and Shauna Guinn reveal what happened when they quit their 9-5 jobs, went on a pilgrimage around the Southern US states, and learned the dark art of American BBQ. All that, plus we have the Inheritance Tracks of actor, author and the voice of Danger Mouse and Hey Dugge - Alexander Armstrong.Presenters: Nikki Bedi and Jon Kay Producer: Ben Mitchell

Is this thing still on? Why are we still here? Well despite it being peak Euros season, there's Royal rumors floating around. Ben and Ross invite on Tom to discuss the fixture announcement, the women's team issues, and exactly what foods are served on an American BBQ.  Thanks as always to our friends ZCZ for their help in sponsoring the show. Follow Ben on Twitter @mrblthomas Follow Ross on Twitter @WebberRoss Follow The Tilehurst End on Twitter @TheTilehurstEnd

The guys talk Chris going to Alabama, Asian girls with country accents, Chris' aversion to American BBQ and Brendan's aversion to Korean BBQ, Erik's love for conveyor belt sushi and desire to open a conveyor belt restaurant, new shows including "I Saw the TV Glow" and "House Of Dragons", a recap of Father's Day, a debate over the "The Office" UK vs US, favorite TV series of all time, Godzilla movies, prequels vs sequels and much more! Get two extra episodes every month at https://patreon.com/thegoldenhourpodcast DraftKings - Download the DraftKings Sportsbook app NOW and use code GOLDEN

Jayme Hohaia is the co-owner of the low-and-slow American BBQ takeaway RANUI SMOKE currently at the Waitemata Rugby Club. Find Ranui Smoke on Instagram here: https://bit.ly/3TPqw1r For more WesWes Network podcasts click here: https://linktr.ee/weswesnetwork --- Send in a voice message: https://podcasters.spotify.com/pod/show/backofthe135/message

In remote WA, the far-flung community of Cosmo Newberry has been cut off from the rest of the country for a week, due to heavy rainfall and flooding. Food supplies are concerningly low, however some unexpected good news arrived on Sunday afternoon, in the form of a bogged food supply truck.

It's a Bonus Episode with Smoked BBQ Source's, Joe Clements, JustinTime Baseball's, Justin Sherman, and International Baseball Promoter, Dmitry Sagalchik Joe Clements is the founder and editor in chief of https://www.smokedbbqsource.com/  which is one of the largest barbecue and grilling websites.  Arranging this was worth the effort as Joe joined us from his home in Australia which was 16 hours ahead of us.  Joe's Smoked BBQ Source website is filled with barbecue recipes and techniques, smoker and grill reviews, and much more.  Joe may live in Australia, but his heart is anywhere great BBQ is served and Joe has become quite knowledgeable about American BBQ. Justin Sherman and Dmitry Sagalchik make a great team as they join us to talk youth baseball and international baseball.  Justin is the founder of JustinTime Baseball, www.justintimebaseball.com, an independent baseball/softball training and coaching business.  Dmitry is extremely knowledgeable about international baseball and was instrumental in bringing Ukraine's national baseball team to the United States in 2022.  Together they know something about helping baseball to grow by working with the youth and promoting the game internationally. We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories,  Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe.   If you would like to contact the show, we would love to hear from you.   Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

This week we making another step on our BBQ World Tour and talking German BBQ! We're joined by Brian V. who takes us down the wonderful world of German BBQ. Tune into the episode below! First, we kick it off with highlights! Inspired by last week's episode Brian fires up the grill and makes steak au poivre. Jay shares a special delivery of some Snake River Farms Kurobuta Pork Ribs. Frankie talks wedding bbq on a Santa Maria style grill! Check out this week's Grill Coach Recommendation and all the links mentioned in the show at TheGrillCoach.com! After the break we dive into German BBQ. What is German BBQ? How has German BBQ shaped American BBQ? We cover common sides, condiments, recipes and more! Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach.Support the show

How do you introduce Mr Steve Harvey?He's a legend of Radio, TV, Comedy and Miss Universe contests.Steve Harvey spoke to Kitch about his love for Abu Dhabi his upcoming food festival, where he's bringing the best of American BBQ to the UAE.https://www.yasmarinacircuit.com/en/open-fire-food-festival/.Instagram: Kitch/.Instagram: Neeil/.Instagram: Producer Pranav/.Instagram: TALK 100.3/. Hosted on Acast. See acast.com/privacy for more information.

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Episode 299This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!! Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!___________________________________________Taking you back to - 9/29/2015 - The owner of South Side market, Bryan Bracewell, was my guest back then. Some of you might know that South Side is the oldest BBQ joint in Texas. Bryan talks about the beginnings of South Side, the past owners and then how his family bought it and 47 years later (from back in 2015) have grown the business into what it is today. We also talked about his trip to Japan and how BBQ was being leveraged to increase the export of American beef over to Japan…at that time, BBQ was a big driver in that part of the business happening and Bryan was brought over to showcase American BBQ along with American beef being the product to make it with. Very interesting conversation…especially since some of the best beef cuts and grades are coming from Japan…both then and now! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 9/29/2015Original Full Show Link: CLICK HERE

Di episode kali ini Ray Janson berkesempatan mengunjungi kediaman Setyo dan Marion yang sekaligus adalah tempat mereka melakukan aktivitas BBQ. Mereka berdua adalah pemilik LC Smokehouse/American BBQ, kali ini Setyo & Marion bersama Ray Janson membuat Smoke BBQ Brisket (Point End & Nevel End) selama beberapa jam, Setyo menjelaskan bahwa selain dari bumbu yang ia buat, kayu bakar untuk BBQ ini juga ikut andil dalam memberikan rasa untuk smoke BBQ tersebut. Tonton video selengkapnya di #RayJansonRadio #336 12 JAM NGASAP DAGING, AMERICAN BBQ WITH SETYO & MARION | RAY JANSON RADIO Enjoy the show ! DON'T FORGET TO LIKE AND SUBSCRIBE ! LC Smokehouse: https://www.instagram.com/lc.smokehouse.jakartaNoorsetyo Utomo: https://www.instagram.com/le.mr.utomoMarion Charbonnier: https://www.instagram.com/_marioncha Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radioTiktok: https://www.tiktok.com/@rayjansonradio Let's talk some more: https://www.instagram.com/rayjanson #RayJansonRadio #FnBPodcast #Indonesia #LCSmokehouse #AmericanBBQ

Meet one of the most humble amazing people you will ever meet. Born and raised in Florida to moving to Iowa meet the man that won Netflix's Season 2 American BBQ Showdown, Thyron Matthews. Johnsy and Damon sit down with the gentleman of the hour and he doesn't disappoint in this epic episode of AFS. --- Support this podcast: https://podcasters.spotify.com/pod/show/thedudenetwork/support

Episode 206! In this episode we talk about the best dinosaur to BBQ, lab grown meat, and BBQ trends, Beer Review, BBQ FAILS and more! BBQ NEWS Barbecue News Magazine and NBBQA Funraiser https://www.barbecuenews.com/product/photo-contest/ 2023 Hall of Fame Nominations Top 10 Semi-Finalists     Byron Chism – As a Culinary Institute of America graduate, Byron created Bad Byron's Butt Rub in 1997. To help market it, he began competing in BBQ competitions where among many honors he was one of the top 10 KCBS cooks for 7 consecutive years.     Steve Grady – Renowned pitmaster at Grady's BBQ in Dudley, NC. He's been cooking whole hog BBQ at the legendary restaurant that bears his last name for decades.     David Klose – He pioneered high quality offset cookers under the name BBQ Pits by Klose. His pits have been used and enjoyed by restaurants, competition cooks, and backyard cooks.     Fast Eddy Maurin – A pioneer of pellet grills on the competition scene, and teamed up with Cookshack in 2003 to manufacture them commercially.     Roger Mooking – A chef an restaurateur, most know for documenting the American BBQ scene on the show Man Fire Food.     Flora Payne – After her husband, Horton Payne, tragically passed in 1984, she took over Payne's BBQ in Memphis with Horton's mother. It's still a legend in the Memphis BBQ scene.     Dave Raymond – You may not recognize his name, but you certainly know Sweet Baby Ray's BBQ sauce, which he founded in the 80's. Other than the sauce, he also still runs restaurants in the Chicago area.     Malcom Reed – One of the most popular BBQ personalities with his How to BBQ Right YouTube channel.     Donny Teel – He's been a very successful BBQ competitor for a long time and run's a BBQ trailer in Oklahoma called Buffalo's BBQ.     Darren Warth – He's been successful at BBQ competitions for decades and runs Smokey D's BBQ with his wife Sherry. source- https://www.cookoutnews.com/2023-american-royal-bbq-hall-of-fame-top-10-semi-finalists/ Sean Hill leads his team to a Texas State BBQ Championship!     We've joined the Oddpods Media Network! https://oddpodsmedia.com/       Promo: Infectious Groove Podcast https://www.youtube.com/@InfectiousGroovePodcast   BEER REVIEW Miller High Life James 7 Jan 7.9 Jon 7.6 Matt 7.9 Alex 6     SUCKLEBUSTERS BBQ WINS and BBQ FAILS @sudsandswinebbq     Send your questions, bbq fails and wins to info@grabeminthebrisket.com or simply leave it as a message at 434-829-2299 Check us out on: www.grabeminthebrisket.com   TikTok - @grabeminthebrisket Facebook- @grabeminthebrisket Instagram- @grabeminthebrisket Youtube- @grabeminthebrisket Twitter- @grabthebrisket Email- info@grabeminthebrisket.com Thanks to our partners and sponsors! Oklahoma Joe's https://www.oklahomajoes.com/rider-pellet-grills?utm_source=pr&utm_campaign=grab_em_brisket       NBBQA - National BBQ and Grilling Asssociation https://www.nbbqa.org/       Barbecue News Magazine https://www.barbecuenews.com       Clean Space Project Gloves https://cleanspaceproject.com/discount/brisket?redirect=%2Fproducts%2Fcsp-nitrile-gloves       Sucklebusters https://www.sucklebusters.com/       Dalstrong https://dalstrong.com/?ref=S1CLUEQO6rEHh9       CoolieNation https://www.coolienation.com/brisket       Cambro Mfg https://www.cambro.com/       Texas Brew Hopper https://www.texasbrewhopper.com/       The Smoke Sheet https://www.bbqnewsletter.com/       Bolner's Fiesta Spices https://www.fiestaspices.com/       YETI Coolers https://www.yeti.com/en_US

Today I paid a trip to Burnout BBQ in Summertown and sat down with co-owners Thomas and Malcom to chat about the amazing site that they have created here.  Originally a street food business, during COVID they saw a chance and exploited a gap in the market for authentically American BBQ.  The result is a love letter to all the US with Brisket, burnt ends, hot dogs, cheesesteaks, wings, floats, and any kind of food you can imagine.  The atmosphere inside matches it too so sit back and listen to the sheer passion of these two and the success of their American dream. Be sure to check out the Instagram olieatsitall for more photos of all the crazy dishes I tried and subscribe so that you don't miss any episodes of Meet the Chefs! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Pitmaster Adam Roberts is a multiple-trophy-winning barbecue contest competitor. Adam has also authored two international best-selling books 'Ribs & Sides' in 2017 and 'Barbecue Like a Boss' which was released in late 2021. Both books were awarded Top 5 Barbecue Book of the Year (USA) in 2018 & 2022 respectively. Roberts is a dedicated teacher of American BBQ in Australia & New Zealand, allowing for local flavors to seep in.Roberts also co-founded the Austral-Asian Barbecue Alliance in 2014 and the New Zealand Barbecue Alliance in 2017 and was both organizations inaugural General Manager until 2021 before renewing his focus to undertake a greater range of promotional activities to grow the profile of barbecue through reaching new audiences.www.bbqradionetwork.com www.holsteinmfg.com

Rob and Lach rate and discuss tens machines, metaverse date nights, themed work parties, Dr Pimple Popper, American BBQ's, supergroups, love handles, GIFS, botox and head tattoos. YOU CAN FIND US ON... The web ~ https://linktr.ee/funnybusinesspodcast Instagram ~ https://www.instagram.com/funnybusiness_au/ LinkedIn ~ Lach / Rob CONTACT ME (Lach) ~ lach@dreambigsocialclub.com DREAM BIG SOCIAL CLUB COMING SOON.

Today's podcast's host Ryan Reiss, Tere Bernace and Kitty Reynolds sit down with one of Brazil's first and biggest comedians, the great Rafi Bastos! Rafi is MASSIVE in Brazil, but has decided to come to New York City to join the scene at the stand-up comedy Mecca. Once again, the team at [...]

In this episode, we recap and analyze Episode 6 of It's Okay to Not Be Okay, the hit K Drama on Netflix. In this episode Gang Tae and Meun Young admit to each other that they knew each other in childhood, Sang Tae moves in with Meun Young and becomes her exclusive illustrator, Gang Tae eventually moves in to the cursed castle as well, we learn more about the incident where Gang Tae and Sang Tae fell through the ice in the frozen lake, a hospital patient thinks she's Meun Young's mom and greatly upsets Meun Young, the hospital director has a clandestine meeting with one of his patients in a linen closet, the publisher and art director try unsuccessfully to convince Meun Young to come back to her old life, and Gang Tae promises Meun Young that he won't leave her after witnessing her have a terrible nightmare.Joanna and Jen recap the episode, discuss the show, and then talk about Korean BBQ.References:The Story of BluebeardKorean BBQ vs. American BBQ 

Every year the Chidlow community in the Darling Ranges comes together for a barbeque festival that puts the small town on the map. The annual Chidlow Barbeque Festival is a competition for some of the world's most serious American BBQ cooking enthusiasts.See omnystudio.com/listener for privacy information.

The proprietors of Lucky's Fire & Smoke, Lafayette's newest restaurant, discuss their unique cuisine which features farm-direct American Wagyu beef, poultry, locally sourced seafood, and plant-based offerings. Acclaimed chef and author, Jimmy Schmidt, a three-time winner of the James Beard award who created this fine-dining concept along with Lucky's co-owner, Eddie Khoury, a restauranteur of 30 years who brought this unique restaurant to Lafayette, join our discussion. Over the years, Chef Jimmy Schmidt's culinary accomplishments have been consistently recognized. He has been named on the Food & Wine Magazine Honor Roll of American Chefs,  Cooks Magazine Who's Who of Cooking in America, Gourmet Magazine America's Best Restaurants, USA Today's 10 Best Destinations in Southern California and awarded a 5 Star Diamond Award from the American Academy of Hospitality Sciences. And yes, he has served as guest chef judge on Top Chef. Jimmy has also published many cookbooks and contributed to Bon Appetit, Cuisine, Gourmet, Food & Wine. In 2018, Jimmy Schmidt and his team created a new way to enjoy the wonderful flavors of American BBQ with Lucky's Noble Fire & Smoke. When his longtime friend and colleague, Eddie Khoury, realized the unique concept of Lucky's, he convinced Jimmy to help him bring it to the Lafayette market; Lucky's is the first of its kind to open in the U. S. Lucky's Fire & Smoke is located at 6774 Johnston Street, Lafayette LA 70503. It offers a Saturday and Sunday Brunch from 10 am to 3 pm, and is open Tuesday through Saturday 5 to 10 pm, and Sunday, 5 to 9 pm. Visit https://luckyslafayette.com for more information. The featured photo is Lucky's stuffed Deviled Egg dish featuring Wagyu beef bacon on top. Lucky's Lafayette location is the first to open in the U. S. Jimmy grew up in Champagne, Illinois, working on the family farm as a kid, which influenced his appreciation of whole foods and nature, something he only came to realize as an adult. His cooking skills are deeply based on science and influenced by his background in engineering, as his focus is not only on taste but nutrition, extracting the maximum health benefits from each meal prepared. While in college, Jimmy studied electrical engineering at the University of Illinois and went to France to earn language credits where he took cooking classes for entertainment. While there, he fell in love with food and wine and studied under Madeleine Kamman. He earned a culinary degree from Luberon College and the French Institut Technique du Vin diploma from Maison du Vin in Avignon. Jimmy followed Madeleine to Boston where he worked for her in the restaurant business for a number of years; he graduated magna cum laude and first in class with a Professional Chef's diploma from Modern Gourmet. He pursued higher education at Harvard University Graduate School of Business from 1999 through 2001. Madeleine generously shared with Jimmy not only what food was, but the recipes and the chemistry behind great cuisine. Jimmy says, "It lit a fire under me to always reach out to learn more." He's always focused on the science behind cooking and creating great dishes. Chef Jimmy Schmidt's whole focus is on the science behind the preparation of foods. "You instinctually crave foods in season. They'll all have the highest amount of nutrition and flavor right off the tree and plant. As a chef that focuses on developing flavors, hand in hand with fresh foods comes great nutrition. I ask how can I make this taste better. My scientific research is to understand how things taste better and how can I use culinary techniques to accentuate flavor while also releasing bioactive ingredients that are nutritionally based so that diners can absorb bioflavonoids in their body to benefit from the meal?" The name, "Lucky's Fire & Smoke," was inspired by the book "Catching Fire - How Cooking Made Us Human," written by Richard Wrangham.

Back again with this episodes guest Dyno Dan. We talk pop up bbq, flying under the radar pellet envy and what BBQ really should cost!

Hi there,Apologies for the silence last week! The COVID fairy finally pulled my card, and it knocked me (and my family) down for a number of days. We’re all recovering over here, and I’m excited to share this week’s conversation with you now! I hope you’ll forgive the delay. Read on for more on my recent chat with Kwame Onwuachi—and make sure you’re subscribed to our Substack to access exclusive recipes from Kwame’s My America later this week.–BrianEpisode 132: Kwame OnwuachiIt really does feel like we’re living in Kwame Onwuachi’s America.Industry folks run into him around every turn—he’s fresh off the high-profile hosting gig at Monday’s James Beard Awards, for one—and his voice and influence are becoming undeniably one of the most impactful. After opening five restaurants before turning 30, Kwame has earned accolades from nearly every major media outlet (James Beard Foundation’s Rising Star Chef, Food & Wine Best New Chef, Esquire Chef of the Year, Forbes 30 Under 30, the “most important chef in America” by the San Francisco Chronicle, and so on). Now, Kwame is an executive producer for Food & Wine magazine and is responsible for convening the upcoming 2nd Annual Family Reunion, a multi-day event that celebrates racial and ethnic diversity in hospitality.In Kwame’s first book, 2019’s Notes From A Young Black Chef written with Joshua David Stein, he chronicles his life from growing up in New York City, with extended stints in Louisiana and Nigeria, to the path that led him to his first restaurant, the Shaw Bijou. (And that memoir is now being made into a feature film by A24!)He’s followed it up with a new book—this time a cookbook, titled My America: Recipes from a Young Black Chef, and also co-authored by Stein.Part memoir, part cookbook, My America features recipes from Kwame’s culinary journey—from Suya (Nigerian BBQ) to Egusi Stew, a Nigerian recipe he grew up eating that’s thickened with egusi (melon seed).Recipes This Week:Paid subscribers will get access to two recipes from Kwame’s My America this week: Jamaican Beef Patties and Suya (“the grandfather of American BBQ”):Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber.We’ve got a great show for you today: Kwame joined us to discuss his culinary career, his books, and of course, to play our signature culinary game. Thanks for joining us to #TalkCookbooks!–Brian, Clea, and the Salt + Spine team Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Walter Brooks, President and CEO of Brooksmade Gourmet Foods, found it easier to expand internationally with his specialty BBQ Sauces than to sell more in the competitive domestic US market. With grants and supports from the US government available for all small and mid-sized businesses, he was able to secure $10 million in business with an investment of about $100k.  Calculate the ROI on that!  Listen to this episode to hear how he did it! Links: https://brooksmadegourmetfoods.com/ Access to supports for exporters - https://www.rapporttranslations.com/blog/exporter-resources-information     Connect with Wendy - https://www.linkedin.com/in/wendypease/ Connect with Walter – https://www.linkedin.com/company/brooksmade-gourmet-foods/ @brooksmadegourmetfood Music: Fiddle-De-Dee by Shane Ivers - https://www.silvermansound.com

Chef, memoirist, and Top Chef alum Kwame Onwuachi returns to the show to discuss his debut cookbook, My America: Recipes from a Young Black Chef, featuring the cuisine of Onwuachi's family and ancestors.   Suya Origin: Nigeria Yield: 6 to 8 servings   Suya is the grandfather of American BBQ. In Nigeria, the spices draw out and fire up the meats, often cooked over an open flame. Here I do the same. But if you don't have a grill, use a well- oiled cast- iron skillet over high heat in a kitchen with open windows. The open windows are very important, unless you find the blare of a smoke alarm harmonious and enjoy fits of sneezing. I find the sweetness of the char plus the heat of the spice totally irresistible. I did when I first smelled it from beyond the walls of my grandfather's compound in Nigeria, or when we went to market when I could sneak a skewer. (Since my grandfather was an obi, or chief, there were many customs and rules around what he and his family could eat.) When I opened my second restaurant, Kith and Kin, I wanted to suya everything. The reaction from the diners, at least initially, was mixed. Many Nigerians scoffed at the idea that suya could be applied to, for instance, brussels sprouts. They were, on the whole, proud that Nigerian cuisine was being given the attention it so much deserved but arrived at the table with some strong opinions. Judging from the empty bowls that came back to the kitchen, I think I won them over. But it was always a battle. In this recipe, I stick to the traditional proteins— steak, chicken, and shrimp. In Nigeria, suya is served with sliced tomatoes and onions, which help mellow the heat. Here that role is played by a tomato- ginger soubise and a traditional onion cream sauce from France, and I keep the tomatoes and onions in the form of pickles, whose burst of acidity rounds out the flavors.   For the suya and to assemble 1 pound large (16– 20 size) shrimp, peeled and deveined 1 pound boneless ribeye steak, excess fat trimmed, sliced into ¼- inch strips 1 pound boneless, skinless chicken thighs, sliced into ¼- inch strips 4 1/2 tablespoons Suya Spice, divided, plus more to garnish *Note: Kwame makes this from scratch, but you can find it at most grocery stores or online. Kwame's recipe is included in the cookbook. 1 1/2 teaspoons kosher salt, divided ¼ cup roughly chopped fresh parsley Tomato-ginger soubise, to serve Pickled tomatoes and onions, to serve Lime wedges, to serve   For the tomato-ginger soubise 1 Roma tomato, roughly chopped 2 teaspoons extra-virgin olive oil Kosher salt, to taste 2 tablespoons grapeseed oil 3 tablespoons Ginger-Garlic Purée (GGP) *Note: Kwame makes GGP from scratch, but you can find it at most grocery stores or online. Kwame's recipe is included in the cookbook. 1 yellow onion, thinly sliced 1 cup heavy cream 1 cup whole milk   For the pickled tomatoes and onions 1 cup Spice Pickling Liquid (below) 1 medium red onion, large dice 1 medium ripe tomato, large dice   For the suya Place the shrimp, steak, and chicken in three separate bowls. Season each with 11/2 tablespoons of suya spice and 1/2 teaspoon salt, mixing well to combine. Cover with plastic wrap and refrigerate for at least 1 hour. (You can marinate the shrimp for up to 12 hours, and the steak and chicken for up to 48 hours.)   For the tomato-ginger soubise Heat the oven to 400°F. Line a sheet pan with parchment paper. Toss the tomatoes with olive oil and season with salt. Spread evenly over the sheet pan and bake for 15 minutes, until deep red and a little wrinkly.   Meanwhile, heat the grapeseed oil in a medium pot over medium heat. When it shimmers, add the GGP and cook until fragrant, 2 to 3 minutes. Add the onions and cook until translucent and soft, 7 to 10 minutes. Add the roasted tomatoes, along with the cream and milk. Bring to a simmer and cook, stirring often, until reduced to about 1 cup— watch carefully, as cream has a tendency to boil over, so reduce the heat as necessary to keep it from sputtering or burning— about 1 hour. Remove from the heat and let cool slightly, then transfer to a blender and purée until velvety smooth. Season to taste with salt and set aside. You should have 1 cup of soubise.   For the pickled tomatoes and onions Bring the spice pickling liquid to a boil in a small pot. Place the onions and tomatoes in a nonreactive bowl and pour the hot liquid over them, stirring to combine well. Let cool to room temperature, about 1 hour before serving. You should have about 3 cups of pickled tomatoes and onions.   To assemble When ready to cook, prepare a grill for high heat. Let it heat for 10 minutes. Grill the shrimp, steak, and chicken, turning occasionally, until deeply browned and cooked through, about 3 minutes for shrimp and steak and 4 to 5 minutes for the chicken. In a small pot, warm the soubise over low heat. Place the grilled items on a platter, dust with extra suya spice, and sprinkle with parsley. Serve with warm soubise, pickled tomatoes and onions, lime wedges for squeezing, and jollof rice. Note: Cooked suya shrimp will keep in an airtight container in the refrigerator for up to 1 day, chicken and beef suya for up to 4 days. Tomato-ginger soubise will keep in an airtight container in the refrigerator for up to 3 days. Pickled tomatoes and onions will keep in an airtight container in the refrigerator for up to 3 days.   Spice Pickling Liquid Origin: American South Yield: 3 cups   Pickling is an act of food preservation and also, thankfully for us, adds an entire dimension of bright angular flavors. This pickling liquid includes a touch of spice but it largely neutral, allowing the flavors of the pickled vegetables to emerge. I like the balance between the thyme and coriander on the softer herbal side with the habanero and ginger more biting, but play around as you like. Garlic goes well, ditto allspice, cloves, and bay leaf. Here's your chance to go freeform and experiment with what aromatics you use in the pickling liquid and what you pickle. Among my favorite vegetables to pickle are onions, mushrooms, and pig's feet—which aren't a vegetable at all, of course, but are delicious.   1 ¾ cups white wine vinegar ¼ cup granulated white sugar 3 tablespoons + 1 teaspoon kosher salt 12 fresh thyme sprigs 4 teaspoons whole coriander seeds ½ habanero pepper, stemmed, seeded, and roughly chopped 2 thin slices ginger, about 2-3 inches long 2 cups water   Place all the ingredients into a medium pot and bring to a boil over high heat. As soon as it comes to a boil, remove it from the heat. Let cool completely, then strain through a fine-mesh sieve and transfer to a clean jar with a tight-fitting lid. Note: Spice pickling liquid will keep in an airtight container in the refrigerator for up to 6 months.   From My America: Recipes from a Young Black Chef by Kwame Onwuachi with Joshua David Stein. Copyright © 2022 by Kwame Onwuachi. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Welcome to Surge's Faith, Work, and Rest podcast. Our goal is to help God's people discern their vocations and reimagine their occupations for the good of their neighbors and the glory of God. In this episode, we listen to a conversation between Teena Dare and Adrian Miller about the power of sharing meals, the whitewashing of American BBQ history, and seeking to mend the polarization of America by choosing to stay at a common table. Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. https://adrianemiller.com/about/

A child and family therapist shares why it's important to start talking to kids about racism early and ways to approach the conversation. Then, we talk to a local woman who's changing the medical industry from the inside out. We explore an exhibit that features souvenirs, photos, and trinkets brought home by Wisconsin veterans. Plus, tell you how a culinary historian is working to restore African Americans to the center of barbecue history.

That's RIGHT baby, it's SEASON THREE of MARTI'S MUSIC KITCHEN! We're in the kitchen with Pete Peterson, orchestrator and Portland's go-to recording artist for sax and woodwinds. He's a member of the Harry James Orchestra and is well-known for his cooking expertise behind the grill! “I toured with some bands that went all over the country, so every place I went I would sample their barbecue … I'd come back with ideas and I'd go out to my smoker and just experiment and practice and try to see what I can come up with. …barbecue is kind of the universal language of American cooking!” Today's recipe is a beef wellington with a touch of bourbon. Pete's recipe calls for slow-cooking the beef and adding in the sensuous flavors of mushrooms, shallots, and other good secrets all before wrapping it in prosciutto and bread dough and baking it to a perfect, delicious golden brown. http://Petepetersen.com WATCH the Marinade on this video! https://youtu.be/jzvhBliWDxo http://MartiMendenhall.com http://Patreon.com/MartiMendenhall Marti's Music Kitchen Season 1 Cookbook https://martimendenhall.com/cookbook-store.html Smoked Tri Tip Wellington Prep time: 12 to 24 hours Cook time: 3-5 hours (smoke) plus 35-40 minutes (bake) Ingredients 1 medium to large Tri-tip roast Marinade: 1/4 cup Worcestershire 1/4 cup olive oil 1/4 cup balsamic vinegar McCormick's Montreal Steak Seasoning Optional: 1 tsp Knorr “Deep Smoke” liquid seasoning if searing instead of smoking Dry Rub: 2 tablespoons each of: Onion powder Dry mustard Brown sugar Black pepper Paprika 1 tablespoon garlic powder 1 teaspoon sea salt Cayenne pepper or red pepper flakes to taste Duxelle: 4 tablespoons butter (half stick) 1 tablespoon olive oil 1 to 2 pounds mushrooms 1 medium-sized shallot 2-4 garlic cloves Bourbon whiskey Dough wrap 2 to 3 cans of Pillsbury crescent rolls 2 packages prosciutto 1 egg Marinade: 1 day before: Whisk marinade until incorporated. Marinate meat overnight. Prep the smoker for cooking between 225-250 degrees. Hardwoods (oak, maple) and fruitwoods (apple, cherry) make the most flavorful smoke. Dry Rub: Combine all dry ingredients. Reserve 1 to 2 tablespoons for later. Cover marinated meat with dry rub. Smoke for 3 to 5 hours to internal temperature of 150. Then wrap in foil. Pro tip: the meat will be fully cooked but still tough; you may continue cooking for additional tenderness or remove from heat. Keep in 225-degree heat wrapped in foil to internal temp of 180-190 for fall-apart tender. Optional: No smoker? The meat may be seared in a high-heat skillet. Follow the above instructions for marinade and dry rub, then sear the meat on all sides in a hot skillet with oil. The final product will be rarer, but still full of flavor! Duxelle: Put mushrooms, shallots, and garlic in a food processor. Melt butter and olive oil in a skillet. Add mushroom paste and 2 tablespoons of dry rub. Add 1 shot of bourbon; cook this mixture until most of the liquid reduces. Remove from heat and set aside. Dough and assembly: Layer a baking sheet with parchment paper. Spread triangles of crescent dough on parchment to create a base of dough. Layer prosciutto on dough, then spoon a layer of duxelle on prosciutto. Remove the meat from foil and lay it on top of this base layer. Coat the rest of the surface of meat with duxelle, add a layer of prosciutto and cover with the rest of the crescent dough. Beat 1 egg to make egg wash; brush the egg wash onto the outside of the dough. Bake at 350 for 35 to 45 minutes until outside is golden brown. Remove from oven and serve. (Pro-tip: slice thin slices against the grain for maximum tenderness!) #MartisMusicKitchen #MMK #MartiMendenhall #PetePeterson #HarryJamesOrchestra #barbecue #beefwellington #Food #Podcast #Recipes #OregonMusicNews #Jazz #BBQ #Cookbook

That's RIGHT baby, it's SEASON THREE of MARTI'S MUSIC KITCHEN! If you've been around since the beginning, THANK YOU! And if you're new here, don't forget to give the podcast a listen and patreon.com/MartiMendenhall a peek, would you kindly? We're in the kitchen on this momentous day with Pete Peterson, orchestrator extraordinaire and Portland's go-to recording artist for saxophone and woodwind instruments. He's a member of the Harry James Orchestra, has been featured on film soundtracks, and has toured nationally with several bands. Pete is also well-known for his cooking expertise, especially behind the grill! Listen to the full episode here: https://mmk.martimendenhall.com/EP38-Pete-Petersen-Beef-Wellington “I was fortunate enough to get to tour with some bands that went all over the country, so every place I went I would sample their barbecue and go ‘oh wow, this is really good'! I'd come back with ideas and I'd go out to my smoker and just experiment and practice and try to see what I can come up with. You know, barbecue is kind of the universal language of American cooking!” Today's recipe is a beef wellington with a touch of bourbon and an addition of a few other sensuous flavors to really make your mouth water. Follow along with Marti to learn the trick to making Pete Peterson's very own Beef Wellington in your very own kitchen! http://PetePetersen.com WATCH Pete make the marinade! https://youtu.be/jzvhBliWDxo GET THE SEASON 1 COOKBOOK HERE: https://martimendenhall.com/cookbook-store.html http://MartiMendenhall.com http://Patreon.com/MartiMendenhall #MartisMusicKitchen #MMK #MartiMendenhall #MusicIndustry #PetePeterson #HarryJamesOrchestra #barbecue #beefwellington #travel ##Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #BBQ #Podcast #Season1Cookbook

O Casarão Odin fará neste mês um curso para os apaixonados por cerveja e churrasco.

Warning: This episode covers topics that some listeners might find the content triggering or confronting. If you are seeking help please contact your local Helpline.Sam and I chat Deep Personal Conversations, Working During Covid, Food Critic, Loving Food, Food Culture, Eating Food Overseas, Gumshara Ramen, Cooking at Home, Improvising vs Recipes, BBQing, Twitch Streaming BBQ, Stereotypes Growing Up, Australian BBQ vs American BBQ, Cooking Techniques, Food Truck Culture, Love and Passion in Cooking, Stealing Christmas, Sharing Cooking Duties,

From Texas to Tennessee, to Virginia and the Carolinas, follow the CIA as we trace southern smoke trails for an insider's tour of some the best smokehouses and barbecue restaurants in America. Viewers will get a lesson in competition barbecue rubs and ribs from the Professor of BBQ, six-time World Barbecue Champion pitmaster and a Barbecue Hall of Fame inductee, Tuffy Stone. Pitmasters Pat Martin and Sam Jones will explain the challenges of cooking whole-hog BBQ, 86-year-old pitmaster Tootsie Tomanetz, of Snow's BBQ, along with Snow's owner, Kerry Bexley, will share their secret recipe for success. Get recipes and watch the full video series with closed captions here!

(September 21, 2021 - Hour Two) 10:14pm: Remember last year when The American BBQ Showdown hit Netflix and everyone was talking about it? I had a few of the contestants on the show and we talked about the experience with them. Joining me in the 2nd hour is Stephanie Lewis who is the Casting Director for season 2! We will talk about the application process, how to position yourself in these interviews and what traits/qualities they look for when casting a show like this. If YOU have ever wanted to be on a BBQ related show like this, then here is your chance to get some real advice from someone who is in charge of putting the people on it for the upcoming season! Have questions...send them to me and I will mix them in! 10:35pm - Austin (a caller) plays porn star or athlete for a prize! BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Green Mountain Grills Cookin Pellets Fireboard Smithfield The Pit Barrel Cooker Pitts & Spitts The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Primo Grills Yoder Smokers Vortic Watch Company Yukon Glory - Save 10% with code 10CENTRAL Patreon Ad-Free Podcast Feed

(September 21, 2021 – Hour Two) 10:14pm: Remember last year when The American BBQ Showdown hit Netflix and everyone was talking about it? I had a few of the contestants on the show and we talked about the experience with them. Joining me in the 2nd…

In this episode, Leo and Charlene discuss the history and origin of American BBQ and how it has evolved over time. Later, they discuss with a special guest about the social impact of Korean BBQ compared to American BBQ, and how shared experiences made BBQ have such an important part of American culture.

You may recognise Cody Lundin from the TV, you may have read his books, if not, Cody is a survival instructor of the highest calibre. AL and Tom speak to Cody about his life and what it means to be in his position when it comes to calling out all of the bulls**t that we see on TV when it comes to survival. Cody also gives you listeners some hand survival pointers just in case you find yourselves exposed to the elements.  In the Later Lounge AL gets Tom to score an American BBQ join that he visited in Shrewsbury, aka the Smoke Stop (they do a mean BBQ brisket). The guys also cover episodes 1-2 of Loki with some heavy spoilers.

On this Week's episode of The Main Ingredient with David Nayfeld we chat with Matt Horn of Horn BBQ. During the past year, it would have been impossible to hear anything about American BBQ and not hear the name, Matt Horn. We discuss the passion that it takes to stay up all night tending to the gentle smoke that it takes to create some of the best BBQ in the country.

(September 22, 2020 – Hour One) September is drawing to a close and tonight we begin the wrapping with a fabulous show! First up is the pitmaster of the “Lady of Q“ competition team and one of the 8 contestants on the first season of…

(September 22, 2020 - Hour One) September is drawing to a close and tonight we begin the wrapping with a fabulous show! First up is the pitmaster of the "Lady of Q" competition team and one of the 8 contestants on the first season of the American BBQ Showdown currently airing on Netflix, Sylvie Curry joins me. There are 8 total episodes, and in true Netflix fashion, all 8 dropped at once this past Friday, so you can consume in binge form or take your time and draw it out over 2 months if you wish. In any event, Sylvie and I will talk about how the opportunity presented itself, how long it really took to shoot and discuss her week to week results before her ultimate elimination in week....(not spoiling it here). It should be a great conversation with one of the premier pitmaster out there today! Then, 4th Tuesday of the month regular guest and BBQ Central Show Guest Hall of Fame'er, Derrick Riches joins me. We will discuss his thoughts on the new pair of BBQ shows on Netflix currently and where he sees Netflix in this space going forward. We might also hit on the Comparing and contrasting styles of pellet cooker and ceramic cooker. BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookin Pellets Fireboard Smithfield Southside Market & Barbecue - 10% off with code "bbqcentral" The Pit Barrel Cooker Pitts & Spitts The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Smoke Sheet Newsletter - Sign Up Here

(September 15, 2020 - Hour 2) In the 2nd hour, I will be joined by Robyn Lindars from the Grill Girl website. Tonight Robyn and I talk about pellet cooker maintenance and we will also talk about the GMG pizza oven insert. No one likes to talk about their failures and everyone loves to show you their perfect items on social. We will talk about our recent pizza failures and how we have corrected the process in order to help you! Closing the show tonight is one of the judges on the upcoming BBQ contest show on Netflix, Kevin Bludso from Bludso's Bar and Que. We will talk about what you can expect when you tune in this coming Friday, how it differs from other BBQ TV shows and how he got started in the biz way back when! Kevin is a staple and legend in California BBQ so I am excited to have him on for the first time tonight! BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookin Pellets Fireboard Smithfield Southside Market & Barbecue - 10% off with code "bbqcentral" The Pit Barrel Cooker Pitts & Spitts The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Smoke Sheet Newsletter - Sign Up Here

(September 15, 2020 – Hour 2) In the 2nd hour, I will be joined by Robyn Lindars from the Grill Girl website. Tonight Robyn and I talk about pellet cooker maintenance and we will also talk about the GMG pizza oven insert. No one likes…

In this episode: We talk to the Commander Greg Keeley of the Council on American Security (CAMSEC). Keeley is a former GOP senior staffer, immigrant, and Service-Disabled Combat Veteran, and he provides some valuable insight into why Trump is losing support amongst veterans of the military, intelligence, and national security communities. Also discussed: American BBQ vs Australian BBQ. -- Become a member of IXNAY PAC today! https://secure.actblue.com/donate/ixnaymembership Sign up for our newsletter and grab IXNAY shirts, stickers, buttons and more at IXNAYPAC.ORG Follow @IXNAYPAC on Twitter, Instagram, and Facebook Give us a ring! Call us on (512) 766-8279 and leave us a message or file a scene report! Read about IXNAY's origin over at Pacific Standard: "MEET THE GUY WHO FORMED A PAC DEVOTED SOLELY TO TAKING DOWN TRUMP" --- Send in a voice message: https://podcasters.spotify.com/pod/show/ixnay/message

David Smith is an American living in Moldova, and is one of the founders of Smokehouse, an American BBQ restaurant in the capital city of Chișinău. We talk about starting a business without making any bribes in a landscape that expects them, the early but sometimes awkward lockdown of the former Soviet satellite and the view of the American response to coronavirus from abroad. If you happen to find yourself in Chișinău and need a little American BBQ, you can find your way to Smokehouse by visiting their website.

Today I'm speaking with Manny, the owner and pit master of smok-haus in Garden City, NY. Manny tells us how he discovered his love of barbecue during his hunting trips to upstate NY. While perfecting his craft and menu, smok-haus was born with authentic barbecue and unique menu items like their smoked porchetta. Listen in as Manny talks about how they are working through the current pandemic and how his plans for building a bigger brand. Smok-haus is a casual restaurant and bar with authentic American BBQ, cooked low and slow is paired with the freshest, healthy international fare. I've personally been to smok-haus during my monthly "guys night out" about a year. I've had their pulled pork, brisket, mac and cheese, smoked wings and their porchetta. Manny goes into detail on they prepare the porchetta pictured below. Manny opened the doors at smok-haus in November of 2018 and shares with me that his concept was in the works for years. He truly believes food brings people together. Having been introduced to smoking meats and barbecue on his hunting trips and continuing to self educate, Manny eventually teamed up with Myron Mixon down at his BBQ. Not familiar with Myron Mixon? Myron is a four time world barbecue champion and also sells a line of smokers that smok-haus uses in their restaurant. Best Selling BBQ Items at Smok-Haus When asked about their best selling items, people love the brisket and their pulled pork. Their smoked wings, pictured below, are some of the best on Long Island. What some of you may not know about is their pastrami, only available on Friday nights. It gets brined in house for 2 weeks and smoke it even longer than their traditional brisket. It's available as a sandwich or ala carte. Make a donation at https://bigfoodtalk.com. Follow us on Social Media https://instagram.com/bigfoodtalk https://facebook.com/bigfoodtalk

Today's theme: Bookstores Bookshops are time machines, spaceships, story makers, secret keepers, dragon-tamers, dream catchers, fact finders and safe places. A bookshop is a place for discovering things you never knew existed. They are built by people - they are unpredictable. Everyone should be different. They are personal. It should be the curated mindspace of the person who owns it. Certainly the independent ones. >>>The Conversationalist with British Ambassador Charles Hay “The Wow Book Festival not only features various collaborations of artists, but also a platform for discussions on various issues. How can reading improve our ability to engage with others, do you think?” & Journalist Andrew Salmon “People are overwhelmed with large amount of information these days and have less time to read or even go buy books. Having one of the busiest professions, what do you think still makes you go to bookshops?” & >>>A Few Minutes with Amos For several days in a row I was able to get free meals. Like I said before, if someone offers you free food, and you don't accept it, you are throwing money in the garbage So the first was a buffet where I ate 8 plates of food and almost had to be hospitalized. My face broke out into hives because of some allergy. But since I ate ALL the food, there is no way to tell what triggered it. The second was American BBQ which is crazy expensive. My cousin was buying so I got a 3 person platter instead of 2. He gets there and says he's not that hungry. So Even though I'm dying, I just soldiered on and kept eating… >>>Next week: zero-waste living