Podcasts about Barbecue

-#Inflación subyacente aumenta en EEUU. Cifra general se ha contenido por baja en precios de combustible. -A 2 dias de la cumbre #Trump y #Putin sobre conflicto en #Ucrania, #Zelensky afirma #Rusia sigue avanzando en su invasión. -Justicia de EEUU levanta cargos formales en contra de "Barbecue", líder pandillero de #Haiti, a cuyo grupo considera como "Organización Terrorista".

I'm excited to be joined by Jess Pryles, meat expert, live fire cook, author, TV personality, and founder of the iconic Hardcore Carnivore brand. Originally from Australia, Jess shares how a fascination with Texas barbecue sparked a complete life pivot, taking her from Melbourne to Austin and into the heart of America's meat culture. We dive into her journey from learning butchery basics at a local shop to becoming one of the most recognizable voices in barbecue. Jess shares how she turned her passion for meat into a thriving business, the lessons she learned launching a product line, and how formal meat science education strengthened her credibility. We also talk social media, brand authenticity, hiring the right team, and why diversifying your content can create deeper audience connections. If you love a good origin story, want insider cooking tips, or just need inspiration for following your passion, Jess delivers it all—served up with a side of steak. This episode is packed with actionable advice you can use right now to improve communication at work and beyond. Resources & Links: BPN Yeti Kitchen Items Join The Directory Of The West Get our FREE resource for Writing a Strong Job Description  Get our FREE resource for Making the Most of Your Internship Email us at hello@ofthewest.co Subscribe to Of The West's ⁠Newsletters List your jobs on ⁠Of The West Connect with Jess: Follow on Instagram @hardcorecarnivore @jesspryles Check out Hardcore Carnivore website Visit Jess Pryles website Connect with Jessie: Follow on Instagram @ofthewest.co and @mrsjjarv Follow on Facebook @jobsofthewest Check out the Of The West website Be sure to subscribe/follow the show so you never miss an episode! Learn more about your ad choices. Visit megaphone.fm/adchoices

Things To Get You Going Besides CoffeeSun exposure - getting sunlight it in the morning is actually energizing on a neurological level. Movement - a quick stretch, some yoga poses, or a brisk walk outside can boost energy by improving circulation, increasing dopamine and helping you feel less groggy.Meditation and breathwork - Even five minutes of meditation can help boost energy, quiet mental noise and help with focus.Vocal vibe shift - the practice of just humming, singing or light vocalizing, which stimulates the vagus nerve and regulates the nervous system.Cold water - Splash a little cold water on your face to boost mood, help with alertness, improve focus, and even boost stress tolerance.Hobbies That Make Men More AttractiveReadingLearning a foreign languagePlaying a musical instrumentCookingWoodworkingPaintingWritingGardeningSwimmingPhotographyHandwashing Is More Important In SummerUsing public restrooms and shared toilets - Whether it's at an outdoor festival, a gas station stop during a road trip, or a beach bathroom, these high-traffic areas can be breeding grounds for bacteria like E. coli, salmonella, coronavirus and more. Cooking and eating outside - Barbecues and picnics are a lot of fun, but if food is left out in the sun or meat isn't cooked thoroughly, someone could easily end up with food poisoning. Swimming and water play - Lakes, rivers, swimming pools and oceans can all contain harmful germs and parasites, which can be resistant to chlorine. Beach sand and seawater can even carry fecal bacteria.Camps, playgrounds and festivals - Kids are at higher risk of infection during the summer thanks to group settings like summer camps, playgrounds and soft play centers.But doesn't getting dirty help build kids' immune systems? - Yes, early exposure to natural microbes in soil, from animals or the environment can help support immune development, but this isn't the same as skipping handwashing after using the toilet or preparing food. Second Date UpdateArmie and Melinda met on Hinge and she felt so comfortable, they had their first date at his place. Now she is being ghosted.

Send us a textWho will BREAKOUT on the Offensive side of the ball?  How key is keeping CJ Bailey healthy?

This episode we try out another wonderful Texas Beverage and Package barrel pick of Elijah Craig and have a chat with Bucky Mandy and new guest Anthony about the White Deer Rodeo. Y'all enjoy!

Plusieurs débats au cœur de l'actualité, les Grandes gueules ont le choix, en débattre ou non : "Menace masculiniste", Sandrine Rousseau réagit au barbecue Combien vous coûte votre animal de compagnie ?

Episode 278: Jay & Ray chow down on some old food-ioms. - EncorechownoshspambarbecueSubscribe, review, and come find us on BlueSky, Insta, &  FB.Big Science Music is an award-winning original music and sound boutique. Providing scoring, sound design, radio, podcast, and all audio-post production services for the advertising, film, and video industries. Grab a taste of the groove salad at bigsciencemusic.comsome of the W9Y sources include phrase finder uk, word wizard forums, etymology online, the OED, American Dictionary of Idioms, Wiki, newspapers.com, stackexchange, worldwidewords.

Sujeten haut: Maniff an der Stad géint Ukrain-Krich, Barbecue de la Rue, Hürde vun den Osteopathen zu Lëtzebuerg, Picadilly, Serie Droneland a Congés annulés

Sujeten haut: Maniff an der Stad géint Ukrain-Krich, Barbecue de la Rue, Hürde vun den Osteopathen zu Lëtzebuerg, Picadilly, Serie Droneland a Congés annulés

Want perfectly grilled chicken thighs? Here's how! There's a simple, flavorful marinade and the temp and timing for juicy meat with gorgeous grill marks. Recipe: Grilled Chicken Thighs from TheCookful.Here are the links to some of the items I talked about in this episode: #adMeasuring CupMeasuring SpoonsMetal SpatulaTongsInstant-Read ThermometerChicken Thigh Marinade RecipeBBQ Grilled Chicken Thighs RecipeBBQ Sauce RecipeThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

On this week's Flavors of Northwest Arkansas podcast, we sit down with Onyx Co-Owner Andrea Allen at the new Onyx in downtown Springdale, but first?!? FOOD NEWS!! It's Tontitown Grape Festival Week! We'll tell you when you can get those famous spaghetti dinners! An update about Wright's Barbecue's Johnson location from Jordan Wright himself! We have a BIG update on the Fermentary Public House in Lowell! A popular cafein Devil's Den is temporarily closed. It's finally that time for Nomad's Southtown. Great Harvest is about to open in Bentonville. The Barber Bar in Bentonville is making big progress and might open this month! Coffee has been a passion for Onyx owners Jon and Andrea Allen for a long time. They worked together at Arsaga's in Fayetteville not even having an inkling of what they would build together. Andrea would eventually manage a few Arsaga's coffee shops, where she would learn the business side of the trade, and then she and Jon would get an offer that they just couldn't refuse. That's when Onyx was born. Speaking of Onyx, Andrea will tell us about the name and why it fit what they were building. Also, you'll hear her talk about their growth through the years and what's coming. She'll also tell the story of why their cafe Hail Fellow Well Met has such a special place in her heart. It's a great story. Also a great story? How hospitality runs deep in her family. She's got a few stories about that, and you'll hear them here, on the Flavors of Northwest Arkansas.  

Send us a textWill the Defense be able to return to elite status?  Who will be the suprises on the defensive side of the ball this year?

In the Shenandoah Valley, NW Works has quietly transformed lives for 55 years, championing adults with intellectual and developmental disabilities through programs that foster independence, employment, and a sense of belonging. In this episode of The Valley Today, host Janet Michael visits NW Works for a conversation with CEO Skip Philips and Communications Coordinator, Morgan Towle.  This year, the organization marks a milestone: the 10th annual Farm to Table event, a unique fundraiser that has become a beloved tradition for locals and supporters alike. Hosted on the charming Church Street in Middletown, the Farm to Table event is more than just a meal—it's a celebration of community spirit and local bounty. Long tables adorned with linens and fresh flowers stretch beneath the open sky, where guests enjoy a feast crafted from locally sourced ingredients, courtesy of Schaffer's Barbecue and other regional partners. The event offers both general admission and VIP experiences, the latter providing early access, reserved seating, and exclusive tastings, all while connecting attendees with NW Works' leadership and mission. Behind the festivities lies a deeper purpose. Proceeds from Farm to Table help fund NW Works' essential services, from their day program and community garden to workforce training and facility upgrades. Skip and Morgan emphasize that these programs not only build skills and confidence for nearly 250 individuals each year but also create opportunities for meaningful employment and community engagement. The organization's partnerships with local businesses, schools, and nonprofits ensure that clients are supported at every stage, whether they're learning new skills, volunteering, or earning their first paycheck. The event's popularity is a testament to its impact—tickets sell out quickly, and sponsorships from small businesses and individuals alike help make the evening possible. For those unable to attend, NW Works offers the option to sponsor a client's ticket or contribute through donations and volunteerism, reinforcing the message that everyone has something valuable to contribute. As NW Works looks to the future, the Farm to Table event stands as a shining example of what can be achieved when a community comes together to support inclusion, empowerment, and shared success. For more information or to get involved, visit nwworks.com or follow NW Works on Facebook.

Barbecue VÉLO // Le CYCLISME à la sauce BARBECUE SPORT CLUBEmission du 03 août 2025 en direct sur YouTube, Twitch et Facebook, puis en replay audio sur notre podcast Bienvenue autour de notre Barbecue Vélo, le Talk Show 100% CyclismeQuel pied ! Elle l'a fait. Pauline Ferrand-Prévot a remporté le Tour de France. Retour sur ce triomphe magistral, et débrief complet du Tour de France femmes. On espère que vous vous régalerez en nous écoutant !

Episode 302 features Girls With Guts author and barbecue fiend, Debbie Gonzales and Talking Baseball With Major League Stars author, Wayne Stewart Debbie Gonzales is an author and a self-described barbecue fiend.  She joins us to discuss her latest book, Girls with Guts:  The Road to Breaking Barriers and Bashing Records.  It is a childrens book with a very strong message as it highlights the achievements of women athletes.  The story celebrates strength, endurance, and athleticism of women and girls throughout history.  In addition to discussing her book, we talk about Debbie's love of barbecue.  She loves making it, eating it, and watching shows about it.  She has a passion for her writing and her barbecue and shares all of that and much more. Wayne Stewart is a professional writer and sports historian.  He is the author of 40 books and has joined us to discuss his latest project, Talking Baseball With Major League Stars. The book features over 45 years of interviews and is an entertaining and illuminating inside look at Major League Baseball through the words of the players themselves.  Wayne details the history, tactics, and inside stories of the national pastime with unique perspectives from the  players, coaches, and managers, including exclusive insight from many members of the National Baseball Hall of Fame.  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 conclude the show with the song, Baseball Always Brings You Home from 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.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

Lewis Donald, better known as “Sweet Lew,” is the classically trained chef behind Sweet Lew's Barbecue in Charlotte's Belmont neighborhood. After two decades in fine dining and country clubs, including an apprenticeship at The Greenbrier in West Virginia, Donald traded white tablecloths for wood smoke in 2018, opening a counter-service spot dedicated to Carolina barbecue and community.At Sweet Lew's, the focus is on simplicity, consistency and tradition: whole pork shoulders, brisket, ribs and house-made sausages smoked entirely over wood, alongside nods to multiple regional styles like South Carolina hash and rice, Lexington-style chopped pork and both red and white slaws. Donald says the goal is to be Charlotte's go-to neighborhood barbecue joint — approachable, unpretentious and the kind of place where memories are made over smoked meats.In this episode, Donald shares how his fine dining skills translate to the pit, what he's learned running a neighborhood barbecue joint and why he's passionate about pushing North and South Carolina barbecue into the national spotlight.For more information on Sweet Lew's, visit SweetLewsBBQ.com.This podcast episode is part of a series highlighting winners of The Ledger's 40 Over 40 awards, which honor and celebrate often unheralded people over the age of 40 who are making important contributions to Charlotte. It's hosted by Steve Dunn of Miles Mediation and Arbitration. Donald received The Ledger's 40 Over 40 Award in 2025.This episode of The Charlotte Ledger Podcast was produced by Lindsey Banks. For more information on The Charlotte Ledger, visit TheCharlotteLedger.com. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit charlotteledger.substack.com/subscribe

When artistic talent meets entrepreneurial vision, magic happens. That's exactly the story behind Southern Trend, the beloved Arkansas apparel company founded by former baseball player turned full-time artist, Clint Brannon.In this candid conversation, Clint takes us back to his unexpected journey from the baseball diamond to the art studio. With the crucial backing of former MLB All-Star catcher Tom Pagnozzi, who recognized Clint's artistic potential during his playing days, Southern Trend transformed from a simple poster design for Bikes, Blues and Barbecue into a thriving business. The growth was explosive – from selling 2,000 shirts to Walmart partnerships moving 20,000+ units within just a few years.What truly distinguishes Southern Trend in the crowded apparel space is their access to the University of Arkansas "Vintage Vault" logos. The slobbering hog and other nostalgic designs resonate deeply with Razorback Nation, creating an instant connection with customers across the state. This authenticity, combined with their in-house screen printing capabilities, has enabled them to supply hundreds of boutiques while maintaining family-friendly pricing.Beyond Razorback gear, Clint shares fascinating insights into their custom design process, minimum orders of just 50 items (making quality apparel accessible to smaller groups), and creative partnerships with brands like John Rich's Redneck Riviera. Throughout it all, his artistic integrity and community-centered approach shine through.Whether you're a Razorback die-hard, small business owner, or aspiring artist, there's something inspiring in Clint's story of finding success by staying true to his creative passions. 

Old Colony Smokehouse Pitmaster Adam Hughes reveals the barbecue experience at his Edenton, NC, business. Find out how he evolved from barbecue competitions to the restaurant business, and how his current menu items compare with the world championship barbecue bites he produced for judges. Learn about the Old Colony Smokehouse sauces and what differentiates Old Colony Smokehouse from other Carolina barbecue options. Adam Hughes shares how he's applying three generations of family hog farming and butchery into his modern-day Southern Culinary Revival. Don't miss the Old Colony Smokehouse pitmaster's advice for making great sausage – just like his grandmother did. Listen and get the details on Adam Hughes' menu item for the Pinehurst Barbecue Festival and what he enjoys about participating in the annual event. This episode sponsored by Pinehurst Barbecue Festival 2025 coming Labor Day Weekend Aug. 29-31 in the Village of Pinehurst. 3 days, 5 signature events, concluding with 7 N.C. pitmasters serving meats & sides in the Christopher Prieto Pitmaster Invitational. Buy tickets online today and enter the giveaway for a LIFETIME PASS. Visit The Low & Slow Barbecue Show website here!

TALK TO ME, TEXT ITEver feel like the media spotlight shines in all the wrong places? While everyone obsesses over Sydney Sweeney's blue jeans, we're diving into stories that actually deserve our attention but aren't making headlines.First, a practical guide to dining out wisely as we explore eight expert-identified red flags that signal it's time to leave a restaurant. From the obvious signs like dirty conditions and argumentative staff to the more peculiar warnings about establishments "overloaded with influencers," these indicators offer valuable guidance for your next meal out. Though some seem tailored more to LA than Alabama's Gibson's Barbecue, they provide food for thought on what we should expect from our dining experiences.The conversation then travels beneath Rome's ancient streets, where an extraordinary discovery awaits. Hidden for over a century, a vast 42,000 square-foot network of tunnels and caves known as the Capitoline Grotto once thrived during Julius Caesar's time. This underground marvel served as everything from quarries and taverns to bomb shelters and bustling 19th-century marketplaces before being sealed by Mussolini in the 1920s. After a $2.8 million restoration, these historical passages will finally welcome visitors again in 2026 – a true hidden treasure of the Eternal City.We wrap up with a crucial warning about a new scam targeting social media users. Fraudsters are approaching people with requests to use their photos for supposed art projects, complete with promises of commissions and finished copies. The scam reveals itself when they ask for personal information for "e-check" payments – a reminder to stay vigilant online even when interactions seem innocent or flattering.What national holiday do you think August should have? Share your thoughts and let us know which stories you think deserve more attention than they're getting!Buzzsprout - Let's get your podcast launched!Start for FREE Thanks for listening! Liberty Line each week on Sunday, look for topics on my X file @americanistblog and submit your 1-3 audio opinions to anamericanistblog@gmail.com and you'll be featured on the podcast. Buzzsprout - Let's get your podcast launched!Start for FREESupport the showTip Jar for coffee $ - Thanks Music by Alehandro Vodnik from Pixabay Blog - AnAmericanist.comX - @americanistblog

This memoriam podcast episode features an enlightening dialogue with Ercole Chilla of Uncle Pig's Barbecue, who shares his insights and experiences from the competitive barbecue scene in South Jersey. The conversation delves into the nuances of cooking, including the challenges faced with specific cuts of meat, and the importance of accountability in judging barbecue competitions. Ercole articulates his perspectives on historical figures he would like to cook for, as well as his reflections on the evolution of barbecue techniques. We also explore the intersection of culinary skills and broader life lessons, including how cooking can enhance mathematical comprehension among children. Ultimately, this episode offers a comprehensive examination of barbecue culture, enriched by personal anecdotes and thoughtful discourse.Links referenced in this episode:paintedhillsnaturalbeef.comunclepigsbbq.comCompanies mentioned in this episode: Painted Hills Natural Beef Uncle Pig's Barbecue Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Today's podcast takes a deeper dive into some of the most recent recipes to come off of the grill, from Teriyaki Ribs to Heath's delicious (and affordable) Poor Man Burnt Ends. Heath and Candace take a look at Yelp's list of the 10 Top Cities for Barbecue (do they agree with where Memphis falls on the list?), and answer a variety of listener questions from the best starter offset smoker to is prime brisket really worth it in today's episode of the Shootin' The Que podcast!0:00 - Start0:45 - Cooking With Friends2:30 - Surprisingly Good Cocktails9:00 - Pineapple Teriyaki Ribs12:45 - Poor Man Burnt Ends19:40 - Top 10 Cities For BBQ31:30 - Becoming The BBQ Capital?34:00 - Personal Best BBQ38:10 - Questions From The Audience48:50 - Submit Questions Join our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#podcast #food #heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #foodie #grilling #bbq #barbecue #best #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #friends #cocktails #ribs #top10 #questions #johndaly #memphis #offset #smoker

Send us a textHow did Media Day go for NC State Football?  Did Coach Avent hit the JACKPOT? What is the ceiling for NC State Football this season?

July 28, 2025 ~ Jon Witz, producer of Westland's Blues, Brews & Barbecue, joins Kevin to preview this weekend's Westland's Blues, Brews & Barbecue Festival.

Universities in China have long produced doctors, engineers, lawyers, educators and business professionals. Now one in Hunan province will produce barbecue chefs.长期以来，中国的大学培养了医生、工程师、律师、教育工作者和商业专业人士。现在湖南省有一家将培养烧烤厨师。Yueyang, a city known for its succulent barbecue cuisine, has launched the first barbecue college in China to standardize the booming industry and boost local economic growth.岳阳是一个以多汁的烧烤美食而闻名的城市，它开设了中国第一所烧烤学院，以规范蓬勃发展的行业，促进当地经济增长。Yueyang Open University has joined hands with the Yueyang Barbecue Association to create China's first vocational education platform dedicated to barbecue.岳阳开放大学与岳阳市烧烤协会携手打造中国首个烧烤职业教育平台。A strategic agreement, which also involves the local government, has initiated the creation of the Yueyang Barbecue Research Institute and the Yueyang Barbecue Industry College, whose goals are to train specialized talent, standardize culinary and business practices, and promote the well-known barbecue sector.一项也涉及当地政府的战略协议启动了岳阳烧烤研究所和岳阳烧烤产业学院的创建，其目标是培养专业人才，规范烹饪和商业实践，促进知名烧烤行业的发展。The initiative reflects a deep ambition, said Yue Yanhua, Party secretary of Yueyang Open University. "The institute is expected to transform what is now a store-based barbecue economy into a more structured and integrated industry chain," he said.岳阳开放大学党委书记乐艳华表示，这一举措反映了一种雄心壮志。他说：“该研究所有望将现在以商店为基础的烧烤经济转变为一个更加结构化和一体化的产业链。”The institute will take the lead in drafting the "Yueyang Barbecue Industry Standard", and develop talent evaluation methods as well as outline a development plan, he added.他补充说，该研究所将牵头起草《岳阳烧烤行业标准》，制定人才评估方法，并制定发展规划。Barbecue has become a central part of the catering economy of Yueyang, which is home to more than 2,000 barbecue shops and their 50,000 employees, with an estimated annual output exceeding 2 billion yuan ($280 million).烧烤已成为岳阳餐饮经济的核心部分，岳阳拥有2000多家烧烤店和5万名员工，估计年产值超过20亿元人民币（2.8亿美元）。Jiang Zongfu, vice-president of Yueyang Open University, said the establishment of the barbecue college is a response to employment challenges faced by local residents, especially young people.岳阳开放大学副校长姜宗福表示，烧烤学院的成立是为了应对当地居民，尤其是年轻人面临的就业挑战。"Many junior high school graduates who enter the labor market struggle to find appropriate opportunities," he said, adding that barbecue jobs have become popular because of their low entry threshold and relatively high income potential.他说：“许多进入劳动力市场的初中毕业生很难找到合适的机会。”他补充说，烧烤工作之所以受到欢迎，是因为他们的进入门槛低，收入潜力相对较高。The initiative has been met with some skepticism. Some people are wondering if formal education in the field would actually help sustain the barbecue industry.这一倡议遭到了一些怀疑。有些人想知道，该领域的正规教育是否真的有助于维持烧烤行业。"I'd like to adopt a wait-and-watch approach here," said a local barbecue shop owner surnamed Chen. "The essence of the art of barbecue lies in long-term practical experience. Handling certain tastes requires years of honing skills."当地一位姓陈的烧烤店老板说：“我想在这里采取观望的态度。”。“烧烤艺术的精髓在于长期的实践经验。处理某些口味需要多年的磨练技巧。”However, Jiang, vice-president of the university, said that the institute will study and plan the development of the entire barbecue industry chain, including the production of seasonings, meat handling, vegetable processing, logistics and operations — all of which require skilled workers.然而，该大学副校长姜表示，该研究所将研究和规划整个烧烤产业链的发展，包括调味品生产、肉类处理、蔬菜加工、物流和运营，所有这些都需要熟练的工人。The Yueyang Barbecue Industry College promises to fulfill the need for skilled workers in the field and also provide a structured training system tailored for diverse groups.岳阳烧烤产业学院承诺满足该领域对技术工人的需求，并为不同群体提供量身定制的结构化培训体系。Starting this year, the college will partner with the local human resources bureau to provide 10 days of free government-funded training for some 300 unemployed people. Short-term courses and entrepreneurship instructions will prioritize hands-on learning of the skills needed to start small barbecue businesses.从今年开始，该学院将与当地人力资源局合作，为约300名失业人员提供为期10天的免费政府资助培训。短期课程和创业指导将优先考虑动手学习创办小型烧烤企业所需的技能。Starting next year, the college will enroll 50 to 100 junior high school graduates annually for a full-time vocational program lasting three years. For the general public, it will offer courses spanning from six months to one year, aiming to train 1,000 barbecue specialists within three years.从明年开始，该学院每年将招收50至100名初中毕业生参加为期三年的全日制职业课程。对于普通公众，它将提供为期六个月至一年的课程，旨在三年内培训1000名烧烤专家。The curriculum is being jointly developed by the university and the association. Two core courses — one on barbecue craftsmanship and the other on business management — are currently in preparation. They will combine theory and practice and will be delivered jointly by university professors, experienced barbecue practitioners and local business owners.该课程由大学和协会联合开发。目前正在准备两门核心课程，一门是烧烤工艺，另一门是商业管理。他们将理论与实践相结合，由大学教授、经验丰富的烧烤从业者和当地企业主共同授课。"This is a new field for formal education," said Qiao Binbin, secretary-general of the Yueyang Barbecue Association. "Senior barbecue chefs from leading restaurants will design course content, covering food preparation techniques, hygiene, handling of materials, store operations and online marketing."岳阳烧烤协会秘书长乔彬彬说：“这是正规教育的一个新领域。”。“来自领先餐厅的高级烧烤厨师将设计课程内容，涵盖食物准备技术、卫生、材料处理、商店运营和在线营销。”The instructors will include master grillers and livestreaming experts, who will inform students about traditional and digital business environments. The association will coordinate with around 50 local barbecue businesses to provide internships and job opportunities for graduates.讲师将包括烧烤大师和直播专家，他们将向学生介绍传统和数字商业环境。该协会将与约50家当地烧烤企业协调，为毕业生提供实习和就业机会。Unlike cities such as Zibo in Shandong province and other places in northeastern China, Yueyang is taking a different route in the barbecue sector. Representing the southern school of Chinese barbecue, Yueyang's local cuisine is deeply rooted in the region's culinary traditions, which establishes it as a renowned brand, she said.与山东省淄博市和中国东北其他地方不同，岳阳在烧烤行业采取了不同的路线。她说，岳阳的当地美食代表了中国烧烤的南方流派，深深植根于该地区的烹饪传统，这使其成为一个知名品牌。However, the industry faces challenges such as inconsistent standards, limited professional training, and a growing skills gap. The initiative is expected to help improve the standards and promote the brand.然而，该行业面临着不一致的标准、有限的专业培训和日益扩大的技能差距等挑战。该倡议有望帮助提高标准，推广品牌。"The Yueyang barbecue industry has grown rapidly in recent years, but the standards vary widely," Qiao said. "Everyone uses the name, but there's little consistency. We need unified standards and professional talent to carry the industry forward."“岳阳烧烤行业近年来发展迅速，但标准差异很大，”乔说。“每个人都用这个名字，但几乎没有一致性。我们需要统一的标准和专业人才来推动行业向前发展。”The launch of the barbecue research institute and industry college follows a policy shift at the national level.烧烤研究所和工业学院的成立是国家层面政策转变的结果。In May, the Ministry of Human Resources and Social Security proposed 17 new occupations that included barbecue chef. This marked the first formal recognition of this field of culinary art and signaled a need for regulation.今年5月，人力资源和社会保障部提出了17个新的职业，其中包括烧烤厨师。这标志着这一烹饪艺术领域首次得到正式认可，并表明需要监管。culinaryn.烹饪/ˈkʌlɪnəri/skepticismn.怀疑态度/ˈskeptɪsɪz(ə)m/

The podcast episode commemorates the legacy of Eric Olchila, the esteemed grand champion of the 2023 Jack Invitational, who tragically passed away due to an automobile accident. His contributions to the barbecue community, particularly through his award-winning Uncle Pig's Barbecue pit, are deeply acknowledged, and we reflect on the profound impact he had on those who knew him. To honor his memory, we revisit a previous episode featuring Eric, wherein he shared insights into his life, his passion for barbecue, and the significance of family and community in his journey. As we pay tribute to Eric, we also engage in discussions about competitive barbecue, exploring the nuances of cooking techniques and the camaraderie among pitmasters. This episode serves as both a memorial and a celebration of a remarkable individual whose spirit and talent will be sorely missed.Links referenced in this episode:paintedhillsbeef.comoregon dungeness.orgpigpowder.combbqnationjt.comheritagesteel.usCompanies mentioned in this episode: Uncle Pig's Barbecue Painted Hills Natural Beef Heritage Steel Hammerstahl Dungeness Crab Pig Powder Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Summer barbecue season is in full swing. Barbecue master and 2015 World Burger Champion Rusty Johnson joins the show to answer viewers' burning questions.

Barbecue is a hot topic, steeped in tradition and regional pride. Some swear by Kansas City's sweet sauce, while others prefer North Carolina's vinegar bite. Brisket purists say salt is all you need, while Santa Maria loyalists stand by dry-rubbed tri-tip over red oak. No matter the style, opinions run hotter than the grill. But despite the debate, exploring different styles is part of the fun. As grill season kicks off, this summer is the perfect time to try new recipes that celebrate the full range of American barbecue.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Chaque jour, de 11 heures à 13 heures, Jean-Pierre Foucault reçoit des invités et des auditeurs pour débattre des sujets qui font la Une de l'actualité. Vous voulez réagir ? Appelez-le 01.80.20.39.21 (numéro non surtaxé) ou rendez-vous sur les réseaux sociaux d'Europe 1 pour livrer votre opinion et débattre sur grandes thématiques développées dans l'émission du jour.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Christopher Prieto shares the latest news from Prime STQ, his new steak and barbecue concept slated to launch by early 2026. Find out about his plans for the menu, the progress on the project at Boxyard RTP, and what will differentiate Prime STQ from his other ventures. Listen to this episode of The Low & Slow Barbecue Show, and you'll also hear Christopher Prieto describe the experience at Prime Barbecue and the roots behind his restaurant in Knightdale. Find out how his faith and family set a firm foundation for a non-stop approach to barbecue that keeps him opening the door at the shop and shaking hands with barbecue lovers every day. Don't miss his motivation for joining the Pinehurst Barbecue Festival, the strategy for the Christopher Prieto Pitmaster Invitational and his overview of the Q School Grilling Class. Also in this episode: Christopher Prieto's overlooked tip for the backyard pitmaster. This episode sponsored by Pinehurst Barbecue Festival 2025 coming Labor Day Weekend Aug. 29-31 in the Village of Pinehurst. 3 days, 5 signature events, concluding with 7 N.C. pitmasters serving meats & sides in the Christopher Prieto Pitmaster Invitational. Buy tickets online today and enter the giveaway for a LIFETIME PASS. Visit The Low & Slow Barbecue Show website here!

Send us a textWhat moves does Coach Avent have left to do this off-season?  What were the highlights from ACC Media Day?

Enjoy an engaging conversation with Doug Riverman Allen as he navigates restaurant life—from Jose's Bar & Grill to launching Bubba's Barbecue in Eureka Springs—and his commitment to community and mentorship.

A delicious Brussels sprouts slaw with meaty bacon lardons and some bright, fresh toppings. The creamy dressing uses rendered bacon fat as the base and is a perfect pair for the sprouts. Recipe: Shaved Brussels Sprouts Salad with Bacon from TheCookful.Here are the links to some of the items I talked about in this episode: #adColeman All Natural MeatsColeman Steak Cut Hickory Smoked Uncured BaconLarge SkilletBowl8x8" or 7x11" Baking PanFood ProcessorSpinach Salad With Warm Bacon DressingThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Celebrating our 300th episode with Emmy winner, David Wild, writer for the Grammy Awards and Rolling Stone magazine and barbecue pitmaster legends, Moe Cason and Bob Trudnak, plus special congratulatory messages David Wild  is an award-winning writer, producer, and longtime Rolling Stone magazine contributing editor.  Prior to Rolling Stone he wrote for Esquire magazine.  He has written or produced scores of major specials including the Grammy Awards, Oscars, Emmys, and the Academy of Country Music Awards.  Additionally, he has written books on the television shows, Friends and Seinfeld.  He now co-hosts the podcast, Naked Lunch with Phil Rosenthal.  David is a huge baseball fan, beginning in his youth as a New York Mets fan and as an adult changing his allegiance to the Los Angeles Dodgers. Moe Cason AKA Big Moe is an award winning pitmaster who has toiled for many years creating his well respected brand, Moe Cason Barbeque and his instantly recognizable, Big Moe persona.  Moe is a television personality, cookbook author, and a Navy veteran.  He has been featured in national television segments, including Steve Harvey's and Harry Connick Jr.'s talk shows and had his own segment on NatGeo's World of Flavor.  For more information on Big Moe Cason and to purchase his products go to  https://moecasonbbq.com/ Bob Trudnak has loved barbecue since the age of seven, when his dad placed him "in charge" of putting charcoal in the grill and from that day forward he was hooked.  In 1999, Bob helped co-found the company, BBQ Guru.  He is an award winning competive pitmaster.  Beyond competitions, he is a renowned judge and instructor, having hosted hundreds of in-person and virtual barbecue classes.  He is the creator of BBQ Bob's Sauces and BobbyT's Pizza Products.  For more information on Bob Trudnak go to https://bobtrudnakbbq.com/ Special thanks to Doug Scheiding for his special artwork celebrating our 300th episode. 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 conclude the show with the song, Baseball Always Brings You Home from 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.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq  

The focal point of this episode centers around our engaging dialogue with Brian Lee from BT Lee's Barbecue, highlighting his remarkable journey in the barbecue sauce and rub industry. We delve into the intricacies of his business, discussing the challenges and triumphs he has encountered while navigating the competitive landscape of barbecue products. Brian shares insights into the evolution of his brand, emphasizing the importance of innovative flavors and the significance of maintaining a gluten-free promise to his consumers. Furthermore, we explore the shifting trends within the culinary world, particularly the rising demand for all-natural ingredients and the implications for production practices. As we converse, we reflect on the broader implications for small businesses striving to carve out a niche in an increasingly saturated market, underscoring the dedication required to succeed in this dynamic field.Links referenced in this episode:heritagesteel.usoregondungeness.orgbbqnationjt.compaintedhillsbeef.comheritagesteel.usbtleads.comCompanies mentioned in this episode: BT Lee's Barbecues Ace Hardware Meyer Kroger Publix Three Little Pigs Heritage Steel Hammerstahl Painted Hills Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Fresh from the drama surrounding the closings of Table 34 and Bramare, Chef Joe Valdez has taken over the kitchen at Basillico, the modern, elegant Italian restaurant in the Evora Apartment complex on S. Buffalo, between Sunset & Russell. Joe explains what he's kept and what he's changed since assuming the Executive Chef role. Also: news of a big James Trees birthday event, Big B's Barbecue's West Side location, a smashburger popup at Resorts World and some big stars coming to The Golden Tiki. Also, Al, Gem and Rich recount recent visits to Taco Escobar, Delilah, Evolve Brewing, Flanker and Aromi (among many others!).   

Stefan, Laurens en Lars gaan verder. Etappe 13, de klimtijdrit: ze tikken ‘m aan, pakken ‘m mee, maar houden ‘t kort. Want de echte strijd speelde zich elders af: Premio Clandestino, op de Peyragudes. Het gevecht voor een Bastard werd behoorlijk serieus genomen, want Wout van Aert, Mick van Dijke, Pascal Eenkhoorn en Tiesj Benoot gaven álles voor die BBQ. Sterker nog, Pascal reed zijn beste halveminuutwaarde van het seizoen. Airtime werd gepakt, NOS interviews werden gekaapt. In deze podcast bellen de heren in met Pascal, Tiesj en Mick - Wout stuurde een spraakmemo zoals alleen Wout dat kan. De hele uitslag hoor je in de podcast! En uiteraard is de vraag van de dag beantwoord, de fietskeuze van de renners wordt geanalyseerd.En hoe zit het nou met die Pacman van de dag?Je hoort het allemaal in de Live Slow Ride Fast podcast.

Ryan Glosson and the husband-and-wife team of Bryant and Heather Bain join Holly Whitfield to talk about their experience owning and operating two restaurants in Midtown, their favorite dishes on each menu and restaurant recs around town.

Every summer, the pattern repeats itself: the drinks are flowing, the atmosphere is relaxed but as soon as it's time to light the grill, men gravitate toward the fire while women handle everything else. The result is a quiet but familiar gender split. And it's not just anecdotal.  According to an OpinionWay survey for Campingaz in 2015: when preparing a barbecue 75% of women do the shopping, 72% draw up the menus, 48% prepare the dishes, but when it comes to cooking the food, only 8% of them take care of the barbecue. So what makes the barbecue such a masculine ritual? And what about the meat itself? In under 3 minutes, we answer your questions! To listen to the last episodes, you can click here: Why do people say that black cats bring bad luck? What are the dirtiest objects in your home? Why do we get travel sick? A Bababam Originals podcast written and realised by Amber Minogue Learn more about your ad choices. Visit megaphone.fm/adchoices

For Ashton Smith and Josh Farley, the idea of a BBQ restaurant and food truck seemed unlikely a couple of years ago. But after winning the Made for KC competition in 2023, earning naming rights to the BBQ restaurant in Kansas City International Airport for what turned out to be 18 months, the O.G. Bandits are more than a championship KCBS competition team - they're now an award-winning restaurant with a retail line of rubs and sauces and perhaps bigger things are coming soon. On Episode 314 of the Tailgate Guys BBQ Podcast, Ashton tells us about a world-wide restaurant hospitality award the O.G. Bandits recently received and recaps their BBQ journey.  We also take a trip to Republic, Mo., for the latest happenings from The Grill Guys of Missouri and co-owner Skyler Spartan. And the co-hosts recap the latest episode of BBQ Brawl on Food Network where our buddy Brad Leighninger wowed 'em with his Beef Ribs. The guys also review their cooking weeks and look ahead to the Tailgate Guys' return to competition in a big doubleheader this weekend in west-central Missouri.  A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

From sizzling brisket in Alexander, ND, to political firestorms in Minnesota, What's On Your Mind brings the heat in this jam-packed episode. Scott Hennen and Kevin Flynn go full throttle with live coverage from the Bach Rocks Cookfest, updates on North Dakota's oil revival, and exclusive interviews with Dr. Scott Jensen and Senator Tim Sheehy. Dr. Scott Jensen joins to announce his return to the Minnesota governor's race, unpacking the post-COVID political landscape and his “big tent” vision for Republicans. Later, Senator Tim Sheehy dives deep into wildfires, bureaucratic logjams, and national security. It's a crash course in Washington dysfunction — with a Montana twist. Plus: Kendall Qualls phones in from the road to stir up the race for Minnesota Governor. All this, wrapped in a smoky haze of BBQ, bagels, wellness tips, and weather updates. You'll laugh. You'll learn. You might even book a trip to Alexander. ⏱️ Standout Moments with Timestamps: [00:02:15] – “The Boom Is Back” – Kevin and Scott riff on the reawakening of North Dakota's oil economy and what it means for local businesses (plus FREE BBQ? Yes please). [00:26:45] – Scott Jensen Announces His Campaign – Dr. Jensen returns to the political arena, taking aim at COVID-era policies, media bias, and the need for courageous conservative leadership. [00:42:20] – “Cracking the Metro Code” – Scott and Kevin strategize on how Republicans can gain ground in Minneapolis-St. Paul. [00:56:10] – Surprise Call-in: Kendall Qualls – A new challenger enters the governor's race. His bold, direct message to Minnesota's urban voters may surprise you. [01:15:30] – Senator Tim Sheehy Drops Truth Bombs – Firefighting failures, Chuck Schumer roadblocks, and the big ugly truth about federal agency dysfunction. [01:37:00] – Health Reset with Dr. Mike – Red River Wellness dives into inflammation, sugar addiction, and how to start healing naturally (plus: Kevin's down 17 lbs and loving it!). [01:58:20] – Wrap-up & What's Next? – Your favorite hosts tease tomorrow's coverage of drone innovation and what's brewing in Grand Forks.

Send us a textWho is staying for NC State Baseball?  Who is going?  Are we underestimating NC State Football?

This type of cuisine involves elements like pork shoulders and ribs, charcoal and hickory wood, a dry rub, a tangy sauce – and impassioned arguments about what to do with them. Anney and Lauren cue up the history and cultures behind Memphis-style barbecue.See omnystudio.com/listener for privacy information.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Warren Rockmacher, known as the godfather of kosher barbecue. Rockmacher discovered competitive barbecue in 2013. He competes with his kosher barbecue team around the country and has started competitions of his own, including the Great American Kosher Barbecue Championship and Jewish Festival in Lake Worth, Florida.    “People love coming out for the food [but we also have] crafters, vendors,” he says. “We're celebrating being Jewish and that's really what [the event] is all about.” Their third annual event will be February 15, 2026.   Rockmacher believes there's an art and craft to making barbecue.    “[The art] is taking something uniquely American … and being able to make it your own,” he explains. “[This applies to] something as simple as just grilling hamburgers and hot dogs or elevating that chicken [or] brisket.   “Try different things - you never know what you might like.”    The craft of barbecue is the fire management. You use different wood pellets, rather than charcoal or propane, to get a nice wood flavor. And you cook it low and slow.   “A good brisket is going to take you anywhere from 9 to 13, 14 hours, depending on how you do it,” he explains. “We start at night and they're done the next morning, and then you let them rest for a period of time and then go ahead and eat them.”   Warren Rockmacher shares his barbecue origin story, name drops some of his favorite kosher pitmasters - including Dani Goldblatt of Holy Smokes in LA - and goes through the different types of grills and smokers, along with what you can make in them. He also shares barbecue tips, the 411 on competitions, and recipes for two of his favorites: honey bourbon crack hot dogs and brisket, which you can find at JewishJournal.com/podcasts. To learn more about the Great American Kosher Barbecue Competition, visit gakbbq.org. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Renowned for his eclectic urban style and Baja-Med cuisine, Chef Chad White is fluent in life and food on both sides of the border. Born in Spokane, WA, he received his culinary training while serving in the US Navy. After a stint cooking at the famed Hotel Del Coronado, Chef White moved to Tijuana and opened La Justina Gastro Pub. After an acclaimed run at La Justina and a stint on Top Chef, White returned to his hometown of Spokane, Washington, and opened Zona Blanca Ceviche Bar, High Tide Lobster Bar, and TTs Old Iron Brewery and Barbecue. He was a James Beard regional finalist in 2020.Trail Feast, his latest venture, combines rugged exploration with fine dining. Guests can explore challenging trails, enjoy custom culinary experiences cooked over an open flame, and relax with expertly crafted cocktails. It's the ultimate blend of adventure and indulgence. To receive notification about the Slow Baja Trail Feast event please email me here.This podcast mentions Overland Expo, La Justina, and Trail Feast

In this episode of Smoke Filled Room, Brad and McKenzie return with significant updates on Texas Senate races, campaign fundraising, and the intriguing dynamics between Governor Abbott and Lieutenant Governor Patrick. They delve into the recent veto showdown over SB3, the status of THC bans, and how these moves will shape upcoming special sessions. The discussion includes insights into the impact of potential congressional redistricting, and an analysis of strategic alliances within the Texas legislature. Listen to more Smoke Filled Room podcasts from our team wherever you get your podcasts. If you like what you hear, subscribe and leave us a review.

Episode 298 features Don Drysdale Up and In Author, Mark Whicker and Twisted D Cookers, Donnie Howard as we explore a Baseball Hall of Famers' career and a barbecue pitmaster's journey Mark Whicker worked for 49 years in the newspaper business and spent 34 of those years as a columnist for the Orange County Register.  Before that he was a columnist and beat writer for the Philadelphia Bulletin and a columnist for the Philadelphia Daily News.  He is a member of the U.S. Basketball Writers Hall of Fame.  His latest project is the book, Don Drysdale Up and In: The Life of a Dodgers Legend.  Drysdale is a member of the National Baseball Hall of Fame and this book is a fascinating look at Drysdale's life and career.  Donnie Howard is one half of Twisted D Cookers, a husband and wife barbecue  competition team.  Along with Donnie and his wife, Darlene impressively winning awards in competitions, they have also developed a line-up of spice blends.  These blends are among those they use to compete and are available for sale on their website, https://twisted-d-cookers.company.site/  In addition to Donnie's barbecue prowess, he is also an avid baseball fan and a devoted Texas Rangers fan. 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 conclude the show with the song, Baseball Always Brings You Home from 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.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

Andy Allen is a seasoned competition pitmaster, instructor, and restaurant consultant with a deep passion for barbecue. He serves as a cooking consultant, ambassador, and instructor for Green Mountain Grills, helping others elevate their outdoor cooking skills. Over the years, Andy has been fortunate to earn 14 Grand Championships, 8 Reserve Grands, and perfect scores (180s) in all four KCBS categories. He's a four-time participant at the prestigious Jack Daniel's Invitational, with top finishes including 2nd in pork and 4th in ribs, and has received multiple top-10 calls at the American Royal, including a 180 in brisket and 2nd in ribs. Andy was also honored to be part of the California Team of the Year in both ribs and brisket.

This is a Vintage Selection from 2005The BanterThe Guys talk about the Big Apple BBQ 2005 that Francis attended with their chef. Sadly, Mark had to miss because he had a newborn. The ConversationThe Restaurant Guys interviewed the best pitmasters from all over the U.S. at Big Apple BBQ in NYC. The masters shared their regional styles, methods and colorful personalities while the guys “pigged out” on the good stuff that used to be hard to come by in the northeast. The Inside TrackThe Restaurant Guys are culinarily well-versed from fine dining restaurants to hamburger joints, but they had some things to learn about Q.  Francis: What's snoot? Smoki O's: Snoot is the anterior prolongation of the pig's nose.Francis: Is that your specialty?Smoki O's: Barbecue is our specialty. We barbecue anything from the pig's nose to the, um, from the rooter to the tooter! -The Restaurant Guys Podcast at Big Apple BBQ 2005Guests & Info Chef Anthony BuccoSpecial Guest HostMichael RodriguezSalt Lick BBQDriftwood, TX https://saltlickbbq.com/driftwood/Ron BlasingameWhole Hog CafeLittle Rock, AR (& in NJ, too!)https://www.wholehogcafe.com/Elaine & Garry RoarkUbon's (The Barbecue of Yazoo)Yazoo, MShttps://ubonsbbq.com/ Carolyn MacklemoreBig Bob Gibson Decateur, ALhttps://bigbobgibson.com/Kenny CallahanBlue Smoke (2002-2024)NY, NYhttps://www.bluesmoke.com/Smoki O's (closed 2021)St Louis, MOEd MitchellNorth Carolinahttps://www.thepitmasteredmitchell.com/Join us for an elevated cookout at Stage Left Steak on July 5, 2025 featuring Barr Hill spiritshttps://www.stageleft.com/event/7525-not-your-average-cookout-ft-barr-hill-spirits/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

On the podcast this week Chris and Rosie have a real time domestic and that's before the beefs! They discuss Chris' injury, iced buns, and Chris reveals all after a recent stag do. Beefs are fresh and QTFP involve contraband, running away and some hearing difficulty. Email the podcast shaggedmarriedannoyed@gmail.com