Podcasts about bar b que

Is this the best Bar-B-Que sauce in the world? Today we are discussing Head Country Bar-B-Q Sauce in Ponca City, Oklahoma. Donovan Fred Head, known as "Uncle Bud, was a Navy cook in World War II. He tinkered with the recipe and soon Uncle Bud had perfected the recipe and eventually started selling his sauce in local feed stores. Danny Head bought the family recipe from Uncle Bud and founded Head Country Food Products Inc in 1977. Today they still have their orignal recipe and still made with the same ingredients. Danny's BBQ Head Quarters—Ponca City - In 1945, Donovan 'Uncle Bud' Head had just returned to his Oklahoma home from serving as a cook on a naval destroyer in WWII. He brought with him recipes he whipped up aboard the ship using simple, wholesome ingredients. One of the recipes was a barbecue sauce that was an instant hit with everyone who tried it, thus Head Country Bar-B-Q sauce was born. The folks at Danny's BBQ Head Quarters in Ponca City put just as much thought into how the meat is prepared, so go expecting slow-cooked meats served by themselves or as a sandwich with a side of pickles and onions. Afterward, take home a bottle of Head Country, which comes in original, hickory smoke or hot. Ponca City settlers claimed townsite certificates during the Cherokee Outlet Opening, and oil made it into the thriving cultural center it is today. Honor the brave women who settled Oklahoma at the Pioneer Woman Museum & Statue. Tour the Italian "Palace on the Prairie," the Marland Mansion & Estate, built by oil baron and Governor E.W. Marland. Dig deep into Ponca City's oil history at the Conoco Museum, honor Native roots at the Standing Bear Park, Museum & Education Center or go green with a tour of the Lester & Mary Cann Memorial Botanical Gardens. Also discussed Stillwater, Google, and Dicintio's. Special thanks to our partner, Friends of Nicoma Park. Subscribe to the Only in OK Show.   #PoncaCity #HeadCountryBBQ #bbq #Bar-B-QSauce #pizza #dicintios #Google #stillwater #nicomapark #onlyinokshow #Oklahoma #podcast #traveloklahoma #travel #tourism

Special Guest: Former Texas Governor Rick Perry Join Marcus and Melanie on this week's Team Never Quit Podcast for an incredible conversation with former Texas Governor Rick Perry, as we dive into everything from rodeos to revolutionary treatments for veterans. Topics Covered: ✅ Best Bar-B-Que Spots – During a lively discussion about the best Bar-B-Que spots, the consensus was clear—Texas is home to some of the best Bar-B-Que in the world. Many memorable places were mentioned: Truth Bar-B-Que in the Heights and in Brenham. As well as Merric Meat Company in Roundtop, TX. Franklin Barbecue in Austin tops the list with its legendary brisket, while Snow's BBQ in Lexington, helmed by the iconic pitmaster Tootsie Tomanetz, remains a Saturday morning pilgrimage for smoked meat lovers. One of Marcus' favorite spots is Tejas Bar-B-Que and Chocolate Factory, in Tomball, TX, as well as The County Line Bar-B-Que in Waller, TX. Governor Perry states: “Brisket and sausage – nothing else even gets close. Our Bar-B-Que is the best in the world.” But one thing is certain—Texans take their Bar-B-Que as seriously as their state pride. ✅ How Marcus & Governor Perry Met – A story of friendship, leadership, and shared purpose. ✅ Morgan Luttrell's Helicopter Crash – The harrowing experience of Marcus' twin brother, Navy SEAL Morgan Luttrell. ✅ Ibogaine Treatment – A step-by-step breakdown of this groundbreaking therapy for PTSD and TBI. ✅ Stanford Study on Ibogaine – The latest research and findings on this alternative treatment. ✅ Texas Ibogaine Initiative – Governor Perry's goals to bring this life-changing treatment to Texas. ✅ Marcus & Amber Capone's Mission – How they're saving lives by providing funding to help over 1,000 veterans seeking Ibogaine therapy. ✅ Unbelievable Survival Story – A former vet from the third Ranger Battalion had a jump accident where his parachute didn't open, leading to a TBI for 17 years — until he found hope with Ambio and Ibogaine treatment. Don't miss this powerful conversation about healing, resilience, and the future of treatment for our veterans. In This Episode You Will Hear: • I made that fateful statement: “Hey if you're ever through Austin, come by and see us.” Fat chance you're gonna get into the Governor's mansion, right? (10:48) • As we make progress on getting Ibogaine off of schedule 1 and through clinical trials, that facilities will have Ibogaine available to treat traumatic brain injuries. (21:14) • There is a way to regenerate the brain. (23:22) • If you don't want to quit, generally speaking, you're not gonna. (31:42) • Ibogaine. 1 treatment. Within 48 hours the desire is gone. The withdrawals – gone. (33:32) • Ibogaine is on schedule 1. Schedule 1 is addictive, and that is has no medical purpose. (35:56) • The best part about this is that you can't lie t it. (36:25) •  I tell people, “Be curious, lean into this.” (40:42) • I think there are a lot of people who are starting clinics. Go somewhere reputable. Do your homework. Make sure there's coaching before. (59:26) • We spend billions of dollars in this state to treat people who have mental health issues. (61:39) • There's no reason why the state legislature wouldn't go, you know what? We need to make this available. (64:57) • I think that use of Ibogaine is another one that could have a massively powerful, positive effect on this country – I think even in the world. (69:51) • For the naysayers and those who still are not believers, we're gonna prove it to you. (71:00) Socials: - IG: team_neverquit , marcusluttrell , melanieluttrell , huntero13 -  https://www.patreon.com/teamneverquit Sponsors:    - strawberry.me/TNQ   - shipsticks.com/TNQ    - Navyfederal.org           - Robinhood.com/gold    - stopboxusa.com {TNQ}    - ghostbed.com/TNQ [TNQ]   -  kalshi.com/TNQ    - PXG.com/TNQ   -  joinbilt.com/TNQ    - Tonal.com [TNQ]   - greenlight.com/TNQ   - PDSDebt.com/TNQ   - drinkAG1.com/TNQ   - Shadyrays.com [TNQ]   - qualialife.com/TNQ [TNQ]   - Hims.com/TNQ   - Shopify.com/TNQ   - Aura.com/TNQ   - Moink.com/TNQ   - Policygenius.com   - TAKELEAN.com [TNQ]   - usejoymode.com [TNQ]   - Shhtape.com [TNQ]

if you're a foodie like kevin, you will most likely be shocked by something he just learned about bar-b-que. in fact, it's so shocking it'll change how you view it going forward.

What Are You Doing At The Bar-B-Que Festival?!?

Texas AG says Roberson had history of abuse, was not convicted on ‘shaken baby' theory; In other news, a global tech company is moving its U.S. headquarters to Dallas-Fort Worth. Simply Learn, which provides training for digital skills, has relocated its U.S. hub from San Francisco to Plano near the Dallas North Tollway and 121; the Feb. 11, 2021 collision is frozen in the minds of North Texas as one of the deadliest crashes in state history, a 130-car pileup that killed six people and injured dozens. Vehicles slid on black ice after 36 consecutive hours of freezing temperatures; Good news: The pastrami sandwich sold at this year's Texas State Fair at a booth near the Cotton Bowl will be sold at the owners' restaurant, Smokey John's Bar-B-Que & Home Cooking in Dallas, on Fridays and Saturdays only, for a limited time. It starts this Friday. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave Buffaloe Dawger and special guest John Haynes talk football and Shepherd Center fundraiser that is a trout-fishing-rodeo and barBQue

10 - 10 CRICKET FUNDAY AND BARBQUE PROMO UPDATE BY DJ NICO & BIGPAPA by OneVoiceFamilySoundSystem

Zenia Warren, president of the Texas Federation of Republican Women, receives a warm welcome as the guest speaker at the Aug. 27 meeting of the Wilson County Republican Women, held at Witte's Bar-B-Que & Steakhouse in La Vernia.Article Link

(S9 E16) Rick and Kate are here to spread the secrets of barbecuing, and how it differs from grilling. Why is it that this style of cooking has taken America by storm? Where did it originate? What are the different styles? What's with the name? From its role as a beloved pastime to how it has been used in politics, the reasons are interesting and tasty. Also, you will hear about a little-known type of Indian curry dish, and a tasty grilled cabbage, sausage, and potato meal. . . . . . . You Won't Believe What I Ate Last Night is the ongoing conversation by Kate DeVore and Rick Fiori about their endeavor to be and stay healthy in a really tasty world with kindness and compassion towards themselves and others. Perfect if you are interested in: food, eating, diet, weight loss, weight management, health, fitness, compassion, kindness, meditation, mindfulness, humor, comedy, friendship, weight gain, foodie, podcasts, healthy eating.

The Floresville Opry will be presenting a “Western Shindig” Saturday night dance, August 17, at the Wilson County Expo and Community Center with “Freddy Cruz and The Noble Outlaws.” Guests can sit down to a chicken fried steak dinner provided by Witte's Bar-B-Que & Catering for per plate. Attendees are welcome to bring their own adult beverages. Concessions will be available, along with a sweets silent auction. General admission is per person or reserve a table for eight for 0. Proceeds benefit the Wilson County Historical Society. Doors will open at 6 p.m., with music from 7-10 p.m....Article Link

EMANCIPATION BINGO & BARBQUE PROMO UPDATE BY BIGPAPA & DJ DARRY by OneVoiceFamilySoundSystem

Spring Break 2024! Chris and Joel visit Emory, Georgia Tech, University of Georgia and North Georgia University. In Part 2 of their Spring Break trip, the guys break down four more unique institutions. Music on this episode comes from Normcore always (https://freemusicarchive.org/music/Normcore/Neighbors/Heartless_Man).

Spring Break 2024! Chris and Joel visit Belmont, Vanderbilt, Middle Tennessee State and The College of the South (Sewanee). In Part 1 of their Spring Break trip, the guys break down four very different colleges. Music on this episode comes from Normcore always (https://freemusicarchive.org/music/Normcore/Neighbors/Heartless_Man).

Willie's Bar-B-Que has only been a part of Montverde for six years, but it has become a fixture in the small community. Willie Fulmore and his daughter, Tomeka Fulmore-Smith, have spent their lives working with food. Willie Fulmore opened his barbecue restaurant nearly 30 years ago, first setting up shop in Winter Garden. “When I was stationed in Leesburg and there was a gentleman on Pine Street (with a business) by the name of Jim's Barbecue Place and every weekend, everybody at the facility would go there and I would go there,” Willie Fulmore said. “So I said, ‘You know, that would be a neat little business,' because he was open two days a week. I said, ‘Can't get any better than that. A guy can work two days a week and he can make a living.'” At that time, he and his daughter worked as food safety inspectors for the U.S. Department of Agriculture. Willie Fulmore worked with factories dealing in processed foods while his daughter worked with commodities and fresh produce. He opened his restaurant, having people help him run it. “I would get promoted on the job and then I would lease it out to a group of people and then they wouldn't do so well and I'd have to come back and get it boosted up again,” he said. That pattern persisted until he and Tomeka Fulmore-Smith both retired allowing them to run the business together. The pair sold their property in Winter Garden to Matthew's Hope and moved the business to Montverde about six years ago. “I love Montverde. I call Montverde ‘Mayberry,'” Willie Fulmore said. “It's a quiet, cool little place. I like Montverde. It fits me.” “They've been very welcoming. The community is absolutely amazing,” Tomeka Fulmore-Smith added. “It's such a beautiful, beautiful community.” Willie Fulmore brings a lot of expertise to his craft. He grew up in South Carolina, where his family regularly barbecued. He also made friend's with the owner of Jim's Barbecue Place. “I went and I worked free the whole summer for the guy, you know, as a friend,” he said. “So he kind of showed me a lot of tips and I what I learned from my dad and the other guys — I put it all together.” Those tips have paid off. The father-daughter duo said they have had people coming from miles for their food. There have been quite a few people who love taking road trips, and they would literally travel just to try barbecue,” Tomeka Fulmore-Smith said. “We've had people come up (from South Florida). They drove up for the day — ‘Yeah, we're from Miami. We heard about you, we read your reviews.'” Willie Fulmore believes the restaurant only being open two days a week adds to the hype. “People always want what they can't get enough of,” he said. Though he likes to brag about only working two days a week, Willie Fulmore is a busy guy. He is also a minister and works with the homeless. “I preach at the men's homeless shelter. I've been doing that for the last 12, 15 years and I'm really involved with that,” he said. On the latest episode of Florida Foodie, the pair share their entire menu with Candace Campos and Lisa Bell. Willie Fulmore also shares what sets his barbecue apart and why it takes some special skill. Learn more about your ad choices. Visit megaphone.fm/adchoices

May 15, 1940. Maurice and Richard McDonald open their McDonald's Bar-B-Que restaurant in San Bernardino, California. This episode originally aired in 2023.Support the show! Join Into History for ad-free listening and more.History Daily is a co-production of Airship and Noiser.Go to HistoryDaily.com for more history, daily.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What are some of the results of integrating cobots into your production processes and how do you help your employees push past any initial apprehension they feel to fully embrace the benefits? In this special case study-style episode of Manufacturing Happy Hour, we welcome Rob Goldiez, CEO of Hirebotics, a company that makes welding cobots for welders, and Justin Montes, CEO of DeAngelo Marine Exhaust, onto the show to talk about the intersection of automation, technology, and human craftsmanship. We take a deep dive into real-world scenarios of what it looks like when a company adopts robotics, specifically collaborative robots. What factors into the decision making? What are some of the hiccups that happen along the way and what does success look like after a robot is installed? The conversation also covers leadership, robotics, and trends in the collaborative robot space. Plus, if you like welding, fabrication (or boats!) then you're going to love this episode!In this episode, find out:The world of DeAngelo Marine ExhaustExplore Hirebotics' revolutionary robotic solutionsThe journey to automation – overcoming challenges with cobotsSome of the impacts of cobots in the workplaceHow embracing cobots is a game changer in productionThe impact of cobots on efficiency and innovation Industry perspectives – reactions to cobotsCobots as creative toolsOngoing support and results Tweetable Quotes:“We paid off the cobot within an order. One order! So that was done. Now it's just icing!”“The consistent thing is companies are struggling to hire and retain key welders. They're an aging workforce. You see that all over. Can't find welders, can't meet production, struggle to grow the business.”“There is a general fear of automation. It's going to replace my job versus it's going to take the dull, dirty, dangerous stuff away so I can be more creative.”Links & mentions:Hirebotics, fabrication cobot solutions for weldersDeAngelo Marine Exhaust, marine engine exhaust systemsYOT Bar & Kitchen, voted Fort Lauderdale best for brunch and outdoor diningEdley's Bar-B-Que, Nashville style Bar-B-QueHattie B's Hot Chicken, hot Chicken SandwichTootsie's, live musical performances daily and delicious foodConnect with Rob on LinkedInConnect with Justin on LinkedInMake sure to visit http://manufacturinghappyhour.com for detailed show notes and a full list of resources mentioned in this episode. Stay Innovative, Stay Thirsty.

Fried Day Protest UnknownThe Ochelli Effect 4-19-2024 Open MicB Pete has been LIVE via remote contact the past two weeks. One Mans protest is another mans Bar-B-Que. Danny, Chris and JJ joined us. The Topics were what they were. PLUS JJ had ro wait a gew weeks to get some answers.Is Substack the new home of pre-event manifesto for missions of mercyful madness. Broadcast news might be skipping the visual elements.Did a Fry Guy have a few good ideas cooking outside the Trump Trial? Does anyone know what the point was?P.S. The guy from Florida died after the show aired.Friday Night Open Mic NEEDS YOU! Call in and BE THE EFFECT!1(319)527-5016Get Heard and contribute. Would you pay to pick the topic or theme for Fridsays? Let us knowblindjfkresearcher@gmail.comFRIDAY NIGHTS (ALL Times Eastern)Ochelli Effect Friday Night Open Mic 8-10 pmListen/Chat on the Sitehttps://ochelli.com/listen-live/TuneInhttp://tun.in/sfxkxAPPLEhttps://music.apple.com/us/station/ochelli-com/ra.1461174708any given Friday Night, We ask,  Are You awake yet?Ochelli Link Treehttps://linktr.ee/chuckochelli

WE HIGHLY RECOMMEND YOU WATCH THIS ONE ON YOUTUBE!! Episode 253! In this episode we are on location at the World Championship of BBQ at Houston Rodeo! We talked with Bill Purvis, Aaron Lesley, Jeremy Pace, Mark Lambert, John Mercer, Matt Walton and Doug Scheiding!   Bill Purvis https://chickenfriedbbq.com/ https://www.youtube.com/@ChickenFriedBBQ   Aaron Lesley https://texas-oil-dust.myshopify.com/   Mark Lambert https://ssomd.com/   Doug Scheiding https://roguecookers.com/   John Mercer https://www.facebook.com/gettinsaucedcookers/       BBQ NEWS   Hogs for the Cause https://hogsfest.org/   SCA World Champions! https://www.steakcookoffs.com/   World Champion Tell All BBQ Class Bill Purvis & Fred Robles https://chickenfriedbbq.com/shop/     Sauces of Honor Competition https://www.barbecuenews.com/wp-content/uploads/2024/03/2024-Sauces-Of-Honor-Rules-scaled.jpg     HOU BBQ FESTIVAL https://houbbq.com/   Smoke Slam https://smokeslam.com/       We've joined the Oddpods Media Network! https://oddpodsmedia.com/     Promos: Beer'd Al Podcast https://www.beerdalpodcast.com/       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!   Smokerbuilder.com https://www.smokerbuilder.com/ FOR A GREAT DISCOUNT Go to www.smokerplans.net/grabeminthebrisket or use the code "GRABTHEBRISKET" (ALL CAPS)     VacMaster FOR A GREAT DISCOUNT Go to https://www.vacmasterfresh.com/?ref=grabeminthebrisket or use the code "SEALMYMEAT"   NBBQA - National BBQ and Grilling Asssociation https://www.nbbqa.org/         Barbecue News Magazine https://www.barbecuenews.com         Chicks That Smoke https://www.sucklebusters.com/bbq-rubs-seasonings/chicks-that-smoke/         Sucklebusters https://www.sucklebusters.com/         Dalstrong https://dalstrong.com/?ref=S1CLUEQO6rEHh9         CoolieNation https://www.coolienation.com/brisket         Cambro Mfg https://www.cambro.com/             YETI Coolers https://www.yeti.com/en_US  

Today on ST an update on Haiti. Well-armed death squads in Haiti, are continuing their campaign of terror against impoverished Haitians. Meanwhile some of the left in the US are confused and are promoting some of the key death squad leaders Guy Phillipe and Jimmy Cherizier (known as Barbque) as revolutionary leaders. And the agreement brokered by CARICOM, the Caribbean heads of state, to establish a Transitional Council after which the much hated Ariel Henry would step down, has yet been finalized. Another name we hear reported on the media is Moise Jean Charles whose political party Petit Dessaline formed an alliance with Guy Phillipe and Barbecue. Jean Charles is said to have ambitions to be President of Haiti. Moise Jean Charles first agreed to be part of the Transitional Council, then changed his mind and said he would not be on the council. He has yet again changed has now said yes his that party would be part of the Council. This has created confusion and further division. Our guest are journalist and Haiti expert Kevin Pina and Haitian human rights campaigner and co-founder of Haiti Action Committee Pierre Labossiere.

Today on ST an update on Haiti. Well-armed death squads in Haiti, are continuing their campaign of terror against impoverished Haitians. Meanwhile some of the left in the US are confused and are promoting some of the key death squad leaders Guy Phillipe and Jimmy Cherizier (known as Barbque) as revolutionary leaders. And the agreement brokered by CARICOM, the Caribbean heads of state, to establish a Transitional Council after which the much hated Ariel Henry would step down, has yet been finalized. Another name we hear reported on the media is Moise Jean Charles whose political party Petit Dessaline formed an alliance with Guy Phillipe and Barbecue. Jean Charles is said to have ambitions to be President of Haiti. Moise Jean Charles first agreed to be part of the Transitional Council, then changed his mind and said he would not be on the council. He has yet again changed has now said yes his that party would be part of the Council. This has created confusion and further division. Our guest are journalist and Haiti expert Kevin Pina and Haitian human rights campaigner and co-founder of Haiti Action Committee Pierre Labossiere.

Easter bar b que lime and funday promo update by one voice family by OneVoiceFamily

Renting an Airbnb: Can I use all the utensils? How do I properly kasher the oven,pots and microwave etc. Is a bar-b-que grill even kasherable ?

What's Stark talks with Mindy Mullaly, owner of Kennedy's Bar-B-Que and Taggarts Ice Cream.

Chris Jones joins us in this podcast to share his experience as an entrepreneur in the industry and how he got the idea. The owner of Jones Bar-B-Que and The Ruby shares his process to open the business.

Looking for a new take on two of your favorite things to eat? Then we highly recommend trying out Deke's Bar-B-Que, which has several locations including their new Cloud Kitchen that opened about one month ago. Derek "Deke" Denmead joined us on the show for a deep dive into how he and his wife met, and eventually established Deke's BBQ. I know that it was wonderful hearing how they began, but even better is the mouth-watering menu options that they offer, including their Brisket Cheesesteak, mac and cheese, cornbread, and so much more!From an established business to new ones--we cover it all, which is why we spoke with Mardel West, the Owner of the brand-new Bangin Grub located inside Liberty One in Center City Philadelphia! Mardel and our hosts pulled back the veil on what it takes to start a business, including advice on how to prepare for financial, technical, and culinary upheavals. Afterwards, we bit into some of Bangin Grub's new menu options, scratch-made sauces, and unique desserts!Lastly, we spoke with Samuel Kennedy, Co-Founder of Culinary Harvest and Berwyn Farmers Market off of the Main LIne. Not only does Samuel share the amazing locally-sourced products, gifts, foods, and more from area small businesses, he works at Birchrun Hills Farm as an expert cheesemaker. The Berwyn Farmers Market offers so much to taste and enjoy, and per Samuel, you can shop for your weekly grocery list and fill your fridge with farm-fresh products weekly. What is even more important, you can build relationships with the farmers and vendors who live, grow, and produce in your community-creating the opportunity to know exactly what goes into what you eat and knowing you're supporting the community!

In this episode The FM crew get a movie picked by another one of their amazing top dog Patrons! This week Jef, Josh and Brian find themselves in some familiar territory, That's right they are back in the house that chainsaws built, talking about the 1995 movie "Texas Chainsaw Massacre: The Next Generation". This is one of those movies that some folks love and some folks hate, regardless how you feel - this installment in the chainsaw franchise is one that people love to talk about. So sit back and grab some Bar-B-Que or some pizzas if that's what you fancy as The FM3 dig into "The Return Of The Texas Chainsaw Massacre"!

Comedians Carl Tart and Lamar Woods join the show to teach Oscar and Mano all about Bar-B-Que, Steak and Fast Food! Plus, in the safe space, the hosts figure out who between them is better at being gay. Follow on Instagram:Mano Agapion    @manoagapion Oscar Montoya   @ozzymoCarl Tart                    @dammitcarlLamar Woods      @prophmatic  Sources: @34:46 The Liver King - https://www.liverking.com/

J.T. Moore was born right here in the city of Birmingham. Raised in Ensley off of Bush Blvd., he had the opportunity to really experience community. Councilor Moore lived on a street where all of his neighbors knew one another. Moore's grandmother was one who loved to entertain and to cook. It was common for her to get neighbors together to Bar-B-Que on their front lawns. His grandfather served proudly for over 30 years with the Greyhound Bus Station. Councilor Moore would often go on trips with him in the summer time sitting in the front seat listening to M.C. Hammer. Councilor Moore's Grandparents taught him two valuable lessons, the importance of taking care of people and taking pride in what you do. Councilor Moore carried that same spirit and those valuable lessons with him as he began his public service work serving as an intern with the Division of Youth Services. There he learned the true value of serving people. In 2011 Councilor Moore had the pleasure of serving as a coordinator for Alabama Possible where he worked heavily at Woodlawn High School facilitating college prep, mentorship, and assisting in organizing the HBCU college fair for students. He found tremendous value in supporting students and building relationships within the community to further his work and fell in love with the Woodlawn community. There he reflected on the deeper impact that would be made by living in the same place in which he worked. In 2013 he married his beautiful wife and they decided to plant roots there. Whether mentoring teens at A.G. Gaston Boys & Girls Club, working with families of Hayes K-8 to reduce absenteeism or helping to provide free legal assistance through Volunteer Lawyers Birmingham to those who need it most, Councilor Moore has always led with compassion — diligently seeking out opportunities to serve the needs of others. He believes that by nurturing the idea of unity and collaboration amongst the residents of District 4, there won't be anything the community can't accomplish.

A new Sake Bar is now open in Wedgewood Houston. Edley's BBQ goes south. Plus, Third Ave in Downtown Nashville sees major purchases.New YouTube Channel - https://www.youtube.com/channel/UCKjWKXfpjtNL0oL2R6MKSxwToday's Sponsors:XPLR Tourshttps://xplrtours.com/Use ND10 for 10% off the History of Nashville Walking TourBlessed Day Coffeehttps://www.blesseddaycoffee.com/Use Code "XPLR20" for 20% off at checkoutNash NewsWedgewood-Houston adds Japanese-style restaurant, sake bar and bodega https://www.bizjournals.com/nashville/news/2023/05/16/japanese-restaurant-sake-bodega-present-tense.htmlRestaurant Roundup: Edley's Bar-B-Que opens Franklin restaurant, more https://www.bizjournals.com/nashville/news/2023/05/15/restaurant-roundup-edleys-franklins-five-daughters.htmlTwo locally owned restaurants slated for East Nashville's The Washhttps://www.bizjournals.com/nashville/news/2023/05/10/the-wash-adds-two-locally-owned-restaurants-openin.html'Historic new milestones': Tennessee leads the nation in travel spending growthhttps://www.tennessean.com/story/money/2023/05/16/travel-spending-in-tennessee-hit-a-new-record-of-27-5-billion-in-2022/70199865007/Nashville Development News Bluegreen Vacations enters Nashville market with $53 million buyhttps://www.bizjournals.com/nashville/news/2023/05/17/bluegreen-vacations-downtown-nashville-hotel-buy.htmlMetro OKs plan for hotel eyed for SoBro https://www.nashvillepost.com/business/development/metro-oks-plan-for-hotel-eyed-for-sobro/article_dbe31e46-f420-11ed-be53-971917a37ab5.htmlBelle Meade Plaza passes final hurdle for redevelopment in Nashvillehttps://www.newschannel5.com/news/belle-meade-plaza-passes-final-hurdle-for-redevelopment-in-nashvillehttps://www.bellemeadeplazaredevelopment.com/resources?lightbox=dataItem-lh11fbdnNashville Daily Artist of the Day Playlisthttps://open.spotify.com/playlist/51eNcUWPg7qtj8KECrbuwx?si=nEfxeOgmTv6rFUyhVUJY9AFollow us @ XPLR NASHWebsite - https://nashvilledailypodcast.com/YouTube Channel - https://www.youtube.com/c/xplrnashInstagram - https://www.instagram.com/xplr.nash/Twitter - https://twitter.com/xplr_nashNASHVILLE & XPLR MERCH - https://www.xplrnash.com/shopMedia and other inquiries please email hello@xplr.life

New YouTube Channel - https://www.youtube.com/channel/UCKjWKXfpjtNL0oL2R6MKSxwToday's Sponsors:Brad Reynoldshttps://thinkbrad.com/Bowtie Barber Clubhttps://www.bowtiebarberclub.com/Nash NewsRemembering those lost in The Covenant School shootinghttps://www.newschannel5.com/news/remembering-those-lost-in-the-covenant-school-shootingSmartAsset finds Nashville No. 15 U.S. city $100K salary worth mosthttps://www.bizjournals.com/nashville/news/2023/03/29/100k-salary-value-smartasset-nashville.htmlRestaurant Roundup: Edley's Bar-B-Que opens East Nashville spot, The Factory at Franklin unveils F&B details, morehttps://www.bizjournals.com/nashville/news/2023/03/27/restaurant-roundup-edleys-bar-b-que-opens-east-na.htmSpecial Segment  Proposed Redistricting Maps For Davidson Countyhttps://cdn.ballotpedia.org/images/3/3a/Nashville_Districts.jpghttps://redistricting-nashville.hub.arcgis.com/apps/fce735db56254f49b1b6b28f82eb9fd0/exploreLocal Artist FeatureNashville Daily Artist of the Day Playlisthttps://open.spotify.com/playlist/51eNcUWPg7qtj8KECrbuwx?si=nEfxeOgmTv6rFUyhVUJY9AFollow us @ XPLR NASHWebsite - https://nashvilledailypodcast.com/YouTube Channel - https://www.youtube.com/c/xplrnashInstagram - https://www.instagram.com/xplr.nash/Twitter - https://twitter.com/xplr_nashNASHVILLE & XPLR MERCH - https://www.xplrnash.com/shopMedia and other inquiries please email hello@xplr.life

Youngstown's 3PMD Episode: #310 Time: Tuesday March 14, 9:30 EST https://linktr.ee/schwebelroom for merchandise, NFTs, T-shirts, Digital Downloads and collectibles! 0x0B15C8122e7C5251C9519cc85EA5bcF5aB8E68be Topics 0:00 The Pregame 2:55 Garland's Bar-B-Que at 520 Belmont Avenue caught fire around 2:30 a.m. https://www.wkbn.com/news/local-news/former-youngstown-restaurant-goes-up-in-flames/ 10:51 Diplo Says He Had a BJ From Another Man But That It 'Wasn't Gay' https://www.menshealth.com/entertainment/a43316103/diplo-blowjob-from-man-not-gay-emrata/ 23:45 Intro 26:46 Gang members hold posts at highest level of LA Sheriff's department https://www.rollingstone.com/politics/politics-features/la-sheriff-department-gangs-alex-villanueva-1234691873/ 39:14 Mexican cartel apologizes for kidnapping Americans, turns over 5 men ‘responsible' https://www.usatoday.com/story/news/nation/2023/03/09/cartel-turns-over-5-men-apologizes-after-americans-kidnapped-killed/11435887002/ 48:59 Shawn Kemp got into shootout in self defense https://www.insider.com/shawn-kemp-fired-self-defense-attorney-nba-star-washington-driveby-2023-3 53:52 Shaq hiding from FTX scandal https://www.dailymail.co.uk/sport/nba/article-11850571/Shaquille-ONeal-HIDING-inside-home-claim-lawyers-FTX-class-action-lawsuit.html 59:35 YouTuber Omi in a hellcat is sentenced to prison, for cable piracy scheme https://www.distractify.com/p/what-happened-to-omi-in-a-hellcat 1:22:25 Math Hoffa tells Charleston White to layer up for sexual assault threats https://hiphopdx.com/news/math-hoffa-tells-charleston-white-to-lawyer-up-for-sexual-assault-threats @texasnation95 Charleston White Pulls Up To T.I Paperwork Party At The Trap City Cafe #Charlestonwhite #fyp #t.i #viral #Atlanta #trapcitycafe #trending --- Send in a voice message: https://podcasters.spotify.com/pod/show/schwebelroom/message

Lucille's history provides some racial turmoil The You-Must Bowl forces Michael to wear a "Bride-to-Be" sash and tiara The boys enlist some Yelp from Strangers as the boys read their favorite 1 & 5-star Yelp reviews about the Lucille's they visited Garrett speculates that Lucille's is growing its future workforce in back Greta reviews Lucille's kids menu in this week's Munchkin Menu Musings JUB has a bone to pick with a hot security guard's pick-up methods We're now on Patreon! Get a monthly free episode, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, the opportunity to get your face immortalized on the Tchotchke of Mediocrity, and more!   Get our 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send us your Lucille's Smokehouse Bar-B-Que stories at finediningpodcast@gmail.com.   Follow us on TikTok and Instagram @finediningpodcast   Let us know where we should go next by leaving us a review on Apple Podcasts, Spotify, Google, or wherever you get your podcasts. We read every one!   Next time on Fine Dining: Benihana! If you have ever worked for Benihana and have a story to share, or if you'd like us to hear your child's review of Benihana's kids menu, send it to finediningpodcast@gmail.com.

Lots of obstacles got in the way and with location being a big one, Dave Anderson figured out how to become famous for Bar-B-Que. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not so secret techniques that took famous businesses from mom-and-pop to major brands. Stephen Semple is a marketing consultant, story collector, and storyteller. I'm Stephen's sidekick and business partner, Dave Young. Before we get into today's episode, a word from our sponsor, which is ... Well, it's us, but we're highlighting ads we've written and produced for our clients. So here's one of those. [Frank Gay Ad] Dave Young: Welcome to the Empire Builders. Dave Young here, Stephen Semple right there. And you told me just before this started that I'm really going to like this one. Famous Dave's. And I'm thinking, "Oh, yeah, we're going to talk about me." No wait, Famous Dave's. That rings a bell. Wendy's? No, he was famous, but ... Different Dave. Famous Dave's is a barbecue place. Stephen Semple: That's right. Famous Dave's BBQ. Dave Young: Yeah, I met that guy at the Dave Convention years ago. You didn't know. You probably didn't know all Dave's get together once a year. Stephen Semple: You had mentioned this one time previously. And what was confused is that you were not the keynote speaker. I figured you would be the keynote speaker at an event like that. Dave Young: Well, there's a lot of Dave's. Stephen Semple: So Famous Dave's BBQ. It's actually a pretty wild story, and it's one of these ones where his experience that he had through his life really led him to this restaurant. And so that's the part I want us to really focus on when going through this. Because basically it's a pit barbecue restaurant. It was founded in 1994 in Hayward, Wisconsin, which is a little town of 2,300 people literally in the middle of the state. And if you know anything about Wisconsin, when you're in the middle of Wisconsin, you are in the middle of nowhere, by definition. And today it's one of the largest barbecue chains out there with 180 locations. It's listed on NASDAQ with the symbol BBQ, which I think is actually pretty cool for a barbecue place. Dave Young: Before you get into the whole origin story, my big, big question is, did he come out of the gate calling it Famous Dave's? Stephen Semple: He did not. Dave Young: That would take some balls, wouldn't it? It's like, "Nah, I was Famous Dave's from the get-go." Stephen Semple: Slightly different than that and you're just going to have to wait. Dave Young: All right. I'm on the edge of my seat. Stephen Semple: But here's the thing that really caught my intention. Here they are, this little barbecue shack, six miles outside of Hayward, which is in the middle of nowhere, Wisconsin. He's not even near an interstate. It's almost three hours from Minneapolis. Dave Young: Can I point out that he's a thousand miles away from barbecue country? Stephen Semple: He's three hours from Minneapolis, four hours from Green Bay. And guess what? They were getting 6,000 customers a week. Dave Young: Holy cow. Stephen Semple: In a town of 2,800 people. Dave Young: This is called 'the destination.' Stephen Semple: Crazy, right? Dave Young: Yeah. Stephen Semple: And when I heard about this, I went, "Man, what did this guy do?" It was founded by Dave Anderson. And Dave came from a working class family. And hearing and researching Dave's story, I feel like there's four things that really led to his success: his family background, influence of an art teacher, meeting Zig Ziglar, and his involvement in Vegas. And this really all came together. So first was family background. His parents were Native Americans who grew up on reservations, and his parents were taken away from their family and put in Indian boarding schools in Canada.

In this Pizzatola episode, I chat with Tim Taylor from Pizzatola's Bar-B-Que in Houston, Texas about its 87-year history and what exciting changes have taken place over the last couple of years to make this place even better. See all things Pizzatola's Bar-B-Que here: https://pizzitolasbbq.com Check out their menu here: https://pizzitolasbbq.com/menus/dine-in-menu Instagram: https://www.instagram.com/pizzitolasbarbecue Facebook: https://www.facebook.com/PizzitolasBarbecue Address: 1703 Shepherd Dr, Houston, TX 77007 Phone: 713-227-2283 Hours: Monday - Saturday - 11 am - 8 pm

Come hang out with our BBQ team in the lounge while we launch our new podcast Smokin' Butts and Tappin' Ash! Thank you in advance for following along with our shenanigans talking about cigars, BBQ, Bar-B-Que, Barbecue, entertainment, and other very important life topics...

Season 4 Episode 13 of the Chasing MacNaughton Podcast from Tech Hockey Guide; Bar-B-Que Water. This week Tim Braun, Dustin Lindstrom, and Matt Cavender discussed the crazy NMU series, and parts of the the Joe Shawhan Hour and previewed the LSSU series. Mitch's Misfits Amazon wishlist is still having items added as we figure it out but you can take a look by clicking here and a reminder, if you rate the Podcast 5-stars, we'll read your review on the podcast and thanks to our newest sponsor, Fiebke Dental in downtown Rhinelander. Follow us on twitter at ChasingMacPod and you can submit questions through our email address, ChasingMac@techhockeyguide.com. Don't forget to subscribe to the podcast wherever you get your podcasts. Please rate and review which will help us reach more people, and tell your friends. Please check out Jonathan Zamaites series previews every Friday and Mike Anleitner's Old Dog in Texas column every Wednesday (you should definitely read this week's column). Also, keep an eye out for new recruiting articles on Tuesdays. As always, special thanks to our patron saint Doc McResin for his generous donation to get this thing running, we hope you enjoy. Also, thanks to The Thank You Notes for all the bumpers in today's episode. If you like what you hear, check them out at thethankyounotes.bandcamp.com RAW AUDIO: This post is for patrons at the Silver Level ($25/ mo) or above which includes unedited audio and usually drops the night the podcast is recorded or on Mondays. RAW VIDEO: This post is for patrons at the Gold Level ($10/mo) or above which includes unedited video and usually drops the morning after the podcast is record or on Tuesdays. EXTENDED AUDIO: This post is for patrons at the Black Level ($5/mo) or above which includes extended audio content and usually drops the day before the public podcast on Wednesdays. PUBLIC PODCAST: For additional information and more episode liner notes, check out our episode overview on Tech Hockey Guide. To make sure we can afford all our fancy equipment we purchased for the podcast and the THG website in general, please check out our patreon page and consider joining. Patrons at our Black Level or above receive an authentic MTU jersey patch and access to extra podcast content including extended versions of our other episodes. This week's extended version was over 103 minutes. --- Send in a voice message: https://anchor.fm/chasingmacpod/message

Season 4 Episode 12 of the Chasing MacNaughton Podcast from Tech Hockey Guide; Bar-B-Que Water. This week Tim Braun, Dustin Lindstrom, and Matt Cavender were joined by Harrison Watt and discussed the crazy weekend that was in Mankato, and the state of the CCHA, and parts of the the Joe Shawhan Hour. Mitch's Misfits Amazon wishlist is still having items added as we figure it out but you can take a look by clicking here and a reminder, if you rate the Podcast 5-stars, we'll read your review on the podcast and thanks to our newest sponsor, Fiebke Dental in downtown Rhinelander. Follow us on twitter at ChasingMacPod and you can submit questions through our email address, ChasingMac@techhockeyguide.com. Don't forget to subscribe to the podcast wherever you get your podcasts. Please rate and review which will help us reach more people, and tell your friends. Please check out Jonathan Zamaites series previews every Friday and Mike Anleitner's Old Dog in Texas column every Wednesday (you should definitely read this week's column). Also, keep an eye out for new recruiting articles on Tuesdays. As always, special thanks to our patron saint Doc McResin for his generous donation to get this thing running, we hope you enjoy. Also, thanks to The Thank You Notes for all the bumpers in today's episode. If you like what you hear, check them out at thethankyounotes.bandcamp.com RAW AUDIO: This post is for patrons at the Silver Level ($25/ mo) or above which includes unedited audio and usually drops the night the podcast is recorded or on Mondays. RAW VIDEO: This post is for patrons at the Gold Level ($10/mo) or above which includes unedited video and usually drops the morning after the podcast is record or on Tuesdays. EXTENDED AUDIO: This post is for patrons at the Black Level ($5/mo) or above which includes extended audio content and usually drops the day before the public podcast on Wednesdays. PUBLIC PODCAST: For additional information and more episode liner notes, check out our episode overview on Tech Hockey Guide. To make sure we can afford all our fancy equipment we purchased for the podcast and the THG website in general, please check out our patreon page and consider joining. Patrons at our Black Level or above receive an authentic MTU jersey patch and access to extra podcast content including extended versions of our other episodes. This week's extended version was over 102 minutes. --- Send in a voice message: https://anchor.fm/chasingmacpod/message

A natural gas plant will be built next to one of the world's most famous distilleries. New manufacturing brings jobs across Middle Tennessee. Plus, good eats and drinks have opened up across the city in just the last few weeks.New YouTube Channel - https://www.youtube.com/channel/UCKjWKXfpjtNL0oL2R6MKSxwTake a Tour With Us! Use code NASH for 20% off - https://www.xplrnash.com/toursToday's Sponsors: Brad Reynolds  https://thinkbrad.com/Blessed Day Coffee   https://www.blesseddaycoffee.com/   Use Code "XPLR20" for 20% off at checkoutNash News$29M natural gas plant to be built near Jack Daniel's distillery - Louisville Business Firsthttps://www.bizjournals.com/nashville/news/2022/10/20/jack-daniels-natural-gas.htmlNew Balance Distribution Center To Bring Jobs To Wilson Countyhttps://www.wkrn.com/news/local-news/new-balance-distribution-center-to-bring-jobs-more-people-to-wilson-county?utm_source=wkrn_app&utm_medium=social&utm_content=share-linkMicrovast electric vehicle battery grant from White House tees up new plant - Nashville Business Journalhttps://www.bizjournals.com/nashville/news/2022/10/24/microvast-battery-plant-clarksville-biden.htmlRestaurant Openings and Closing Late October 2022Restaurant Roundup: Taziki's Mediterranean Cafe announces four locations, 8th & Roast Coffee Co. expands - Nashville Business Journalhttps://www.bizjournals.com/nashville/news/2022/10/17/restaurant-roundup-tazikis-announces-four-locatio.htmlAfter nearly two decades, beloved Sweet 16th Bakery is closing up shophttps://www.newschannel5.com/news/after-nearly-two-decades-beloved-sweet-16th-bakery-is-closing-up-shopBarista Parlor to Open Wedgewood Houston Headquartershttps://www.bizjournals.com/nashville/news/2022/10/19/barista-parlor-to-open-wedgewood-houston-headquart.html?ana=TRUEANTHEMFB_NA&csrc=6398&utm_campaign=trueAnthem%3A+Trending+Content&utm_medium=trueAnthem&utm_source=facebook&fbclid=IwAR0hto2ByVskuSk3zry4kGdagCkLyiXFBhy0FJFLx7hiqOiSxPifaEr4rfIRestaurant Roundup: Edley's Bar-B-Que opens Donelson location, Sweet 16th Bakery closes - https://www.bizjournals.com/nashville/news/2022/10/24/restaurant-roundup-cledis-burgers-edleys-bar-b-qu.htmlFour Seasons Hotel and Private Residences announces November openinghttps://www.bizjournals.com/nashville/news/2022/10/26/four-seasons-hotel-and-private-residences-nashvill.htmlBlind Barber speakeasy and barbershop to open in Paseo South Gulch https://www.bizjournals.com/nashville/news/2022/10/25/blind-barber-speakeasy-someraroad-paseo-south-gulc.htmlNashville Daily Artist of the Day Playlist   https://open.spotify.com/playlist/51eNcUWPg7qtj8KECrbuwx?si=nEfxeOgmTv6rFUyhVUJY9AFollow us @ XPLR NASH   Website -  https://nashvilledailypodcast.com/   YouTube Channel - https://www.youtube.com/c/xplrnash   Instagram - https://www.instagram.com/xplr.nash/   Twitter - https://twitter.com/xplr_nash   NASHVILLE & XPLR MERCH - https://www.xplrnash.com/shopMedia and other inquiries please email hello@xplr.life

In “Rib Tips, Hot Links, and the Mississippi Roots of Chicago Barbecue,” Gravy producer Courtney DeLong dives into the history of Chicago barbecue and its connection to the Great Migration.  When people think about the best barbecue cities in America, they tend to think about places like Memphis, Kansas City, and Austin. In doing so, many neglect a unique and innovative barbecue hub: Southside Chicago. Melt-in-your mouth rib tips and seasoned hot links sitting on freshly-crisped french fries, topped off with a slice of white bread. Sweet and tangy sauce on the side. Almost always served to-go. The story of Chicago-style barbecue begins, in part, in the Great Migration. Between 1910 and 1970, six million Black Americans left their homes in the South to escape the violence of Jim Crow segregation and pursue greater economic, educational, and social opportunities. Chicago became a major destination, especially for migrants from Deep South states like Alabama and Mississippi. From 1910 to 1940, the city's total Black population grew fivefold. By 1970 it had grown from under 50,000 to over 1 million.  Once early migrants traveled to Chicago, they established community networks that encouraged family and friends to join them. Facing discrimination, red-lining, and sometimes debilitating homesickness, Black migrants built neighborhoods and community structures that supported each other and welcomed Black Chicagoans.  Barbecue was one of the practices that made the journey north. Pitmasters built outdoor smokers made from box springs or empty barrels, and learned to use aquarium pits. They set up takeaway stands in vacant lots and front lawns across the city's Black neighborhoods. Operating within the constraints of their spaces and supplies, they created rib tips from the edges of pork ribs, and hot links, a spicy sausage. For this episode of Gravy, DeLong interviews Charlie Robinson, who moved to Chicago from the Mississippi Delta and founded Robinson's Ribs with the techniques he learned in his youth. Dr. Marcia Chatelain, a Pulitzer Prize-winning historian who studies the Great Migration and food, describes the experiences, challenges, and opportunities that migrants faced in their new homes. DeLong also speaks with Dr. Barbara Ann Bracy, whose parents started the beloved barbecue restaurant Barbara Ann's, and Mimi Johnson of Alice's Bar-B-Que. Chicago-style barbecue tells the story of Black Americans who made the best of impossible decisions. To learn more about Chicago and the Great Migration, this episode's producers encourage readers to explore Dr. Chatelain's books Southside Girls and Franchise, Michelle R. Boyd's Jim Crow Nostalgia, and Isabelle Wilkerson's The Warmth of Other Suns. For more on the history of barbecue we recommend Adrian Miller's Black Smoke and for an understanding of the political power of food we recommend Frederick Douglas Opie's Southern Food and Civil Rights. The episode was produced and reported by Courtney DeLong and co-produced and co-reported by Jess Eng.

How'd you spend your week and whatchu sippin' on? KJ gives us the scoop on the Rock The Bells festival; and he wasn't feeling one of the acts (9:10) The Graybeards reflect on two years in the game (19:00) The "Captain" is discussed and asks 1) are the gift bags real? and 2) is Jeter a nice guy? (20:15) Hi Brooklyn....KD plays a game of chicken (24:28) Off wax becomes on wax when KJ brings up Pro am basketball and Big Tee questions how does a pro am team with three NBA players lose (NY Knicks)...let the fireworks begin (36:32) What's beef... Paolo and Dejounte here's looking at you (44:15) Subtle racism is discussed regarding an alleged Pepsi ad about Bar-B-Que... meet Jamal and Caleb (50:05) Who won the week? (59:40).Follow the show on Twitter @gray_beards - Instagram gray.beards - Facebook @gray.beards100 and email the show at graybeards100@gmail.com

Birmingham locals know and love Martin's Bar-B-Que, owned by Pat Martin. This week, Pat joins The SavvyCast to share about his new book, Life of Fire.  Episode At A Glance:  Calling all bar-b-que lovers! This week, Pat Martin joins me on The SavvyCast to share all things whole hog BBQ. He shares about his restaurant, giving insight into how the pandemic affected his businesses. Additionally, Pat shares about the art of bar-b-que in the South and how it differs from region to region. Lastly, Pat gives listeners the inside scoop on his new book about mastering grilling, BBQ, and the smokehouse called Life of Fire.  Who Is Pat Martin?  Nashville Restaurateur and Pitmaster Pat Martin is the founder of Martin's Bar-B-Que Joint and Hugh-Baby's BBQ & Burger Shop. A celebrated leader at the forefront of traditional American barbecue, Pat Martin is one of the few pitmasters still carrying the torch of West Tennessee-style whole hog BBQ. Martin's debut cookbook, Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, The Grill, and The Smokehouse (Clarkson Potter, 2022) illustrates his lifelong passion and dedication to live-fire cooking through detailed instruction, deep procedural guidance, and recipes. Martin is regularly featured in the press, including The Today Show, Food Network, Bon Appetit, Esquire, Condé Nast Traveler, Travel Channel, Men's Journal, Eater, and National Geographic, among many others. Martin lives in Nashville with his wife, Martha Ann, and their three children Wyatt, Daisy, and Walker. Questions Answered In This Episode:  What are Pat's most popular menu items? Is BBQ a dying culinary art? What are some of the recent struggles in the BBQ restaurant business? How is BBQ different in various locations across the South and what is different about it? What is a “redneck taco?” How did Pat come up with it? How did the pandemic affect his businesses? What info and insight does Pat's book, Life of Fire, have in it? Resources Mentioned In This Episode:  Pat's new book, Life of Fire Martin's BBQ website Martin's sauces  I hope you enjoyed this episode! As always, if you have time to rate, review, and subscribe to The SavvyCast on Apple Podcasts, it would be SO appreciated!!! If you like this podcast, be sure to check these out: Marie Marino on Cooking Meals for Loved Ones in Need An Inside Look at Taziki's and Grk Street with Founder Keith Richards

One of my culinary heroes, Pat Martin, is in the studio today! Ya'll. His new cookbook, Life of Fire, is SO COOL. It's divided into seven sections, each focused on a specific stage of the fire's life. BRILLIANT. We talk about surviving a pandemic in the restaurant industry, how food matters, and all things Father's Day! For the guy or gal in your life who loves to handle the grilling, this one's for you. . . . . Sign up to receive the AFD Week In Review email and ask questions to future guests! #thatsoundsfunpodcast . . . . . Thank you to our partners! BetterHelp Online Therapy: Get 10% off your first month at betterhelp.com/thatsoundsfun. Indeed: Indeed: Start hiring RIGHT NOW with a $75 SPONSORED JOB CREDIT to upgrade your job post at Indeed.com/SOUNDSFUN. Offer good for a limited time. Prose: Take your FREE in-depth hair quiz and get 15% off your first order today! Go to https://prose.com/thatsoundsfun. Rothy's: Get $20 off your first purchase today at rothys.com/SOUNDSFUN. Stitch Fix: Sign up today at StitchFix.com/THATSOUNDSFUN to get $20 off your first purchase.

Episode 137 features Former MLB Umpire, Dale Scott and David Maluff of Full Moon Bar-B-Que with Guest Co-host, Doug Scheiding of Rogue Cookers Dale Scott has been a Major League Baseball umpire for almost 40 years.  Spending that much time in the game has given Dale many stories which he shares in his autobiography, The Umpire Is Out:  Calling the Game and Living My True Self which he wrote along with Rob Neyer.  Dale was an umpire for so many memorable games, including one in which he ejected Billy Martin who had both kicked and thrown dirt on Scott.  In 2014 Scott came out as gay and Dale shares what life was like as he tried to keep his private life and professional life separate.  From 1985 to 2017 he had the opportunity to interact with some of the most fascinating characters and greats of the game.  The path to becoming a Major League umpire is filled with a lot of bumps, twists, and curves.  Dale's book has a plethora of these entertaining stories.  He even indulged us as we asked him to eject Jeff from the show.      David Maluff is one half of the Maluff brothers team, who along with his brother, Joe, are the owners of Full Moon Bar-B-Que.  Full Moon Bar-B-Que has been in operation since 1986 and the Maluff brothers have been the owners since 1997.  Over the years, the siblings have grown the business to include 16 locations in Alabama and one in Mississippi.  All 17 of them are serving high-quality barbecue which would make most pitmasters extremely proud to have come off their pit.  David discusses his family, from whom he inherited his love of food and the food service industry.  Full Moon has a rich history and a deep interest in giving back to the communities they serve.  They also have some signature dishes such as Chow Chow, vinaigrette slaw, and Half Moon cookies which are sure to be on a foodie's bucket list.  Joining us to add his unique insight is our guest co-host, Doug Scheiding. Do not forget about the sale at BBQ Buddha, which is good up until Father's Day 2022.  Go to BBQ Buddha, https://bbqbuddha.com/ for rubs and award-winning sauces and their special 15% discount, using promo code BaseballBBQ15. We recommend you go to baseballbbq.com https://baseballbbq.com for special grilling tools and accessories, the Pandemic Baseball Book Club, https://www.pbbclub.com  to find many of the wonderful books we have featured as well as some additional swag, and Magnechef https://magnechef.com/ for excellent and unique barbecue gloves. We conclude the show with the song, "Baseball Always Brings You Home" by the musician, Dave Dresser, and the poet, Shel Krakofsky. 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.comTwitter:  @baseballandbbqInstagram:  baseballandbarbecueYouTube:  baseball and bbqWebsite:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

WEDNESDAY HR 1 Russ and Carlos go Depp/Heard case. On the say Russ tries to talk slower someone is at 10. Monster Hatchet Trowing event in Apopka. The Queens Jubilee.

In this episode, we break tradition. Meaningful Marketplace interviews female food company founders and female entrepreneurs in the food marketplace. But Tory Campbell's family business is truly worthy of a message that needs to be shared with the entire food world. Their company, Felton & Mary's Artisan Foods, produces the magic behind that glorious, mouth-watering global pastime, Bar-B-Queuing. Along with the spectrum of sauces that cater to all tastes, Felton & Mary also offers spice rub for advanced meat preparation, and they have now branded their very own link sausages, a recipe of ground pork, ground beef and an ideal blend of their special seasonings. And now the story behind the company name and the family. Felton and Mary Campbell were Tory's grandparents. If you knew them you would have known, as Tory says, “…two amazing people who really had a knack for hospitality…”. They always had big pots of food on the stove at their home and always welcomed friends, family and neighbors to come over and enjoy their food. To them, community was built through hospitality and food. Felton and Mary met in the Bay Area and retired up to Portland, Oregon in the mid-80's. Their children and grandchildren, including Tory, followed them there and it was only natural to start a family business around the food and community they had enjoyed all their lives. Felton and Mary were particularly adept a Bar-B-Que and there's a reason behind that. Bar-B-Queuing is an intensive love affair with the meal. It's a commitment of time, labor, multiple ingredients and is a community project. There's downtime in the process, time where people play board games, shoot the breeze and catch up on events. Plus, there's tradition and showmanship; the cook has center stage. It also revolves around a big fire, so it's somewhat primal as well. The recipes developed at home were the impetus to start a restaurant, which coincidently wound up being in their home. Felton, Mary, kids, grandkids and neighbors all pitched in, knocking down walls, painting and pulling up tree stumps (Want a tough job? Try that some time.) and the quaint home became Campbell's Bar-B-Que restaurant. They were big believers in urban farming and utilized the collard greens, basil and other ingredients from their backyard garden. It ran continuously until a few years ago, with Tory's aunt in charge. Then in 2014 after the closing, she turned the recipes over to Tory, telling him it was time for the third generation to take the ball and run with it. Tory's mission is to spread his family's recipes and traditions to the world in an effort to create communities everywhere. The labeling is homage to Felton and Mary for a couple of reasons. First, Tory feels people want to know the source and authenticity for a branded food. They want to know the reason someone was compelled to search for a recipe or a process that was different and worth sharing. But second for very practical reasons, there are lots of Bar-B-Que sauces out there and as Tory says, “You've got to stand out!”. A college friend of Tory's used to go to the restaurant and went on to become a successful graphic designer. He was a natural to work on the labeling and one more shining example of the community that has been built around the Campbell family. Currently, the business is not yet large enough for Troy to be involved fulltime, so he has recruited family members to handle different parts of the business until it grows into a full-time occupation.

In this episode, I catch up with Brett Boren from Brett's Backyard Bar-B-Que - Rockdale, Texas. See all things Brett's Backyard Bar-B-Que here: https://www.facebook.com/Brettsbackyardbarbque Follow them for news as well on Instagram here: https://www.instagram.com/brettsbackyardbbq Address: 449 W Cameron Ave, Rockdale, TX 76567 Phone: 512-639-2736 Hours: Friday - Sunday | 11 am - Sold Out See our interview from 2 years ago here: https://www.youtube.com/watch?v=UPGnyjLLZGM&t=1

Today Johnny and Greg's guest Pat Martin of Martin's Bar-B-Que got delayed so the guys are on their own, just shootin' the BBQ breeze and chatting about what's to come this BBQ season.   Check out Martin's Bar-B-Que Joint @: Web: https://www.martinsbbqjoint.com/ FB: https://www.facebook.com/martinsbarbquejoint/ IG: https://www.instagram.com/martinsbbq/?hl=en   Get The New Book: https://www.amazon.com/Life-Fire-Mastering-Pit-Cooked-Smokehouse/dp/1984826123/ref=sr_1_2?keywords=life+of+fire&qid=1649782108&sr=8-2 Magnechef Link: https://magnechef.com/ Promo Code: ROYAL21 Follow / Watch / Listen to Us On: Podbean: https://pitlifebbq.podbean.com/ YouTube: Pit Life BBQ: https://www.youtube.com/channel/UC8kAoIunRV1MrSOCNQgJs8w Johnny Mags BBQ BBQ: https://youtube.com/channel/UCLjxKXL6-mXA3em8tf9HXHA The BBQ Broker: https://youtube.com/channel/UCvy2TZ37unr9kUohyu8Fb5A Facebook: Pit Life BBQ: https://www.facebook.com/PitLifeBBQ Pit Life BBQ group page: https://www.facebook.com/groups/1813600838747141/?ref=share New England Pitmasters: https://www.facebook.com/groups/newenglandpitmasters/ The BBQ Broker: https://www.facebook.com/TheBBQBroker Instagram: @johnniehd77 @the_bbqbroker @pitlifebbq Join us at the BBQ Pit. The Pit Life BBQ is a member of the United Podcast Network and is recorded live in front of a studio audience at the Studio 21 Podcast Café upstairs at Two Guys Smoke Shop in Salem, NH. Every Tuesday @ 5pm.  

Wide receiver and tight end prospects is the topic of discussion as the OTP Live tour stops at Martin's Bar-B-Que in downtown Nashville, presented by Farm Bureau Health Plans.

In this episode, I chat with Pat Martin from Martin's Bar-B-Que Joint and Hugh Baby's, about his upcoming book (released March 15th) entitled "Life of Fire". See all things Martin's Bar-B-Que Joint here: https://www.martinsbbqjoint.com Pre-order (Or ORDER) a copy of Life of Fire on Amazon here: https://amzn.to/3MoI66j To see a list of a large number of other online book retailers where you can order see this link: https://tinyurl.com/2p88kzx7 Follow Martin's Bar-B-Que on Instagram here: https://www.instagram.com/martinsbbq See all things Hugh Baby's here: https://www.hughbabys.com Photos in intro by Andrew Thomas Lee (and throughout the book): https://andrewthomaslee.com

Only one podcast can get so much inside information on David Lee Roth's No Holds Bar-B-Que film! This week, Steve and Darren talk to Marc Elmer, ACE -- editor on that weird, sublime, and fascinating film. Marc tells about the weeks and weeks of work on the video, working closely with Dave, being encouraged to think outside the box, some deep conversations he had with Diamond Dave, a certain pair of socks (!) and MUCH more. You don't want to miss this! At the top, Darren and Steve talk about what was, and who was in, "The DLR Vegas Band," more musical chairs, the 10th anniversary and the recording of the final Van Halen album A Different Kind of Truth, INK the original and more. Plus, a few teasers for upcoming episodes of The DLR Cast! You can find Marc Elmer at marctheeditor.com and he also does voice-over work; find out more at marcelmervoiceovers.com