Podcasts about Barbecue

Dan gets a clone (9:00 to skip). Barbecues are out, Luncheons are in. Turns out Dan knows all the calls for square dancing (we learn a lot about Dan in this sode tbh). What do I have to do to get a dance card at my next party?Special thanks to VOLO for the intro and outro music.

The come back episode. We Back.... We cover end of the year barbecue. Talk about coach Primes effect on culture and college football. Mel Tucker did he mess up the bag or was he targeted. Sad relationship break up in hip. who can't be trusted men or women in relationships. Lastly trying to change the WU to MIT

Season S6 Ep12 (115)  Barbecue 3 Written: Arthur Bernard Lewis Directed: Leonard Katzman Aired: December 17, 1982 _______________________________________________________________ JR's great scheme "JR Ewing Oil" is revealed. Holly makes her feelings towards Bobby crystal clear. 80s makeup comes to Dallas!!!!  _______________________________________________________________ BUY US A DRINK!   EwingBBQ.com  Patreon: www.Patreon.com/EwingBBQ Merch: bit.ly/ewingbbqmerch Facebook: https://www.facebook.com/groups/EwingBBQ/ Instagram: EwingBBQ Twitter: BBQEwing  

 Although The Southern Fork Summer Tour is over, we still have a few weeks together, and the weather has started to turn in much of the South. I don't know about you, but soon after I feel that first cool breeze, I can't wait to have a plate of barbecue. Maybe it's because in my North Carolina childhood, barbecue “stands” as it were, popped up at church parking lots and auxiliary halls each Autumn, using good food to raise money for good causes, but no matter where I am this time of year, I'm thinking about the combo of time, smoke, and the skill of a pitmaster to create this iconic Southern food. The South is full of barbecue styles, each with throughlines of technique but different nuances, and unlike a barbecue purist, I love them all. So in honor of the Fall Equinox, today we dive into the archives for some barbecue inspiration from three who know their way around hot coals: Chris Lilly of Big Bob Gibson in Decatur, AL, Tuffy Stone, the Professor of Barbecue, out of Henrico, VA, and Hector Garate of Palmira BBQ in Charleston, SC. Full episodes: Chris Lilly: Big Bob Gibson (Decatur, AL) Tuffy Stone: Professor of Barbecue (Henrico, VA) Hector Garate: Palmira BBQ (Charleston, SC)

"Why should I trust you?" Now, ain't that the question many folks ponder when they come across my profile in this big, wide world of online barbecue? Well, fair's fair. But let me set things straight for y'all…I've not only competed at the world's highest level, but I've also come out on top. So, I reckon I got a good handle on this BBQ thing. And I've packed my videos with nuggets of wisdom from my many sunsets spent grillin' and chillin'. Take the Cherry Bomb Ribs recipe, for instance. Have you caught every little trick?  If you haven't (or if you think you have), here's a tip for you:Listen to my video, take notes, and then rewatch it with the sound off. We've been honing our skills for so long that there are little touches most average or starter cooks might miss. Like that trick I use with the ribs. (And I'm not talking about the meat side up, which I don't usually do.) Honestly, it's been right in front of everyone. But seems like many haven't spotted it yet. (It just goes to show how lazy people are nowadays.)Curious?Then tune in for this episode and see if you can find out what the secret is. Key Takeaways:Intro (00:00) Our two cents about music (00:30)Ribs and barbecue techniques (03:04)The dumbest thing I've ever heard (07:14) A few people who know cooking (08:50)What we could do better with these cherry ribs (10:13)What “burger and a grape snow cone” really means (11:54)NFL players and great baseball (and some other) moments (15:26)Recap (24:14)Additional Resources:Share this podcast with someone on social media!Visit Kosmo's website here.Check out Kosmo's YouTube channel. Connect with Kosmo:Instagram: @kosmosqFacebook: @kosmosqTikTok: @kosmos_q--Follow the podcast on Apple, Spotify, Google Podcast, Stitcher, or anywhere else you listen to your podcasts.If you haven't already, please rate and review the podcast on Apple Podcasts!

Harry and Michelle Coleman went from journalists to the kitchen. Their new smokehouse doesn't make your usual barbecue, they've created Miami barbecue. They tell us about their brisket rubbed with ground espresso, ribs glazed with guava-chili sauce and the smoked flan.

Kellie and Allen's son Dylan turned 11 over the weekend. Dylan got every single thing he asked for, which is how things usually go whether it's his birthday or not. That's because Allen always says, “If Kellie says it's okay ….” Kellie is hosting friends from SC next month, so Allen is getting the heck out of Dodge. Not only does Kellie have to come up with an itinerary to keep three women entertained — one of whom has never been to Texas — she also has to be a good sport and dress up in a group costume for Halloween. Kellie's daddy discovered Temu, which has her a little nervous. And this is the last episode before our 500th! Celebrate with Kellie and Allen at Lane's Oak'd Barbecue in Addison, Texas, Sunday, Sept. 24, noon-4pm! Kellie and Allen will be asking listeners to share some of their favorite podcast memories, which will hopefully be lewd-free enough to play on the 500th episode next week. Thank you to our podcast sponsor! AirDoctor comes with a 30-day money back guarantee so if you don't love it, just send it back for a refund, minus shipping. Visit AirDoctorPro.com and use promo code SANDWICH. Depending on the model, you'll receive up to 39% off OR up to $300 off! And - exclusive to our podcast listeners - you'll receive a free 3-year warranty on any unit, which is an additional $84 value.Executive Producer is Riley Peleuses for YEA Networks / YEA Podcasts If you are interested in advertising on this podcast or having Kellie and Allen as guests on your Podcast, Radio Show, or TV Show, reach out to podcast@yeanetworks.com

Why We Love Baseball with Author, Joe Posnanski and Exceptional Barbecue Talk with Pork Mafia's, Phil Wingo and Guest Co-host, Doug Scheiding Joe Posnanski is a #1 New York Times bestselling author.  He has written for The Athletic, Sports Illustrated, NBC Sports and The Kansas City Star.  He has been named National Sportswriter of the Year by five different organizations and is the winner of two Emmy Awards. He joined us on episode 115 to discuss his book, The Baseball 100 and he has followed up that superb book with his latest project, Why We Love Baseball:  A History In 50 Moments.  Some of the moments will be ones you think you know quite well and others you may or not have heard of, but each of them includes something special which will make it as if you are hearing about them for the first time.  Joe has a unique writing and speaking style, both of which are evident from our discussion. Phil Wingo is the founder of Pork Mafia's championship sauces and rubs .  We met Phil at Pig Beach during the Jeff Michner Foundation BBQ Benefit and were fortunate to taste the tri-tip he was offering to the masses.  Phil travels around the world in search of spices to use in his rubs and cooking as well as to teach barbecue classes.  We were joined by Doug Scheiding and thoroughly enjoyed a discussion which included cooking whole hog as well as charitable causes which both of them are involved in.  The discussion is educational and very entertaining. We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories,  Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.   Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

Ribs so good you'll end up intubated! Questions, comments, or the desire to chat? You can reach the crew at Crewscontrolpodcast@gmail.comBecome an official Crewton by subscribing to us on Patreon at patreon.com/crewscontrolWe're mostly on Instagram @crewscontrolpodcastFind us on slightly on Twitter @PodCrewsControlCheck out our woefully undermanaged TikTok @crewscontrolpodcastIf you like the show, help us grow! Rate, review, and subscribe on Apple Podcasts and Dorsch will bake you an authentic Moosekrainian cake!Logo by Ari GoldbergTheme composed by Steve Sarro & Nathan CowperSound design and editing by Ari GoldbergA part of the Asylum Podcast Network.(We can't promise that Dorsch won't eat your authentic Moosekrainian cake)

A Sandwich and We Dem Boys! Football season is in full swing and Kellie is actually enjoying it and participating in the banter! Even though this isn't a sports podcast, bear with Kellie and Allen as they bask in the glow of the Cowboys' first win of the season. And learn more about Aaron Rodgers' personal life than you probably ever cared to know. Right smack dab in the middle of football on Sunday, Kellie and Allen made a very necessary run to the hardware store. And we want YOU to be part of our upcoming 500th podcast episode! So join Kellie and Allen at Lane's Oak'd Barbecue in Addison, Texas, on Sunday, Sept. 24 from noon-4pm, and you may just hear yourself on that 500th show. Thank you to our podcast sponsor!Change things up this season with new frames from Pair Eyewear. Go to paireyewear.com/SANDWICH for 15% off your first pair. Executive Producer is Riley Peleuses for YEA Networks / YEA Podcasts If you are interested in advertising on this podcast or having Kellie and Allen as guests on your Podcast, Radio Show, or TV Show, reach out to podcast@yeanetworks.com

Within Brims Skin. Food Around the Corner, For Me #223. -- The gang is at it again. Brimstone is joined by his wing-man Alex DaPonte as they chat about how Alex's never seems to gain any weight, but eats all the time; and Brim discusses Barbecue Country and his judging at Pig Island. They discuss the AI Project Ravenlight that Brim was included in, and why people should watch out for the upcoming episodes of Flavors of NY. Brim explains what gets Within Brim's Skin.

Richard Fergola has accomplished a lot of awesome things in competition barbecue, but had never won his hometown KCBS event. That all changed last weekend as Fergolicious BBQ earned Grand Championship honors at Smokin' on the Trails in Gardner, Kansas. On Episode 228 of the Tailgate Guys BBQ Podcast, we visit with “Fergie” about that, plus plans for a huge day of food, fun and BBQ knowledge that Proud Souls BBQ and Provisions has on tap Friday, Sept. 29 at the American Royal World Series of BBQ.  We also welcome Norris Sydnor back to the show after Baltimore-based Good Googly Goo - a Tailgate Guys BBQ Show “Under the Radar” alum - kicked off what Syd is calling the Triple G Ugly Tour with a $10,000 Grand Championship last week at the Primo BBQ Bash in Poplar Bluff, Missouri. Syd has mapped out an ambitious schedule over the next month and we ask him about that, plus Good Googly Goo's pursuit of KCBS Chicken Team of the Year honors.  Co-hosts Lyndal and Steve also break down their cooking weeks, including a review of the team's performance at Smokin' on the Trails.   Thanks to all our sponsors and marketing partners for making the show possible:  Blues Hog #blueshognation Royal Oak Charcoal #teamroyaloak2023 The Butcher Shoppe #alwayshandpicked  Clark Crew BBQ #clarkcrew Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq #proudsoulsbarbecueandprovisions Randy Vanslyke and Pro Technology Solutions The Grill Guys of Missouri Allquedup #arkassippicombo Vietti Marketing Group #marketing  In the Garden of Eden Marty "Real Sign Man" Prather #pizza Have a great BBQ week and thanks for listening! #SmokeEmIfYouGotEm

Have you ever wondered why Black folks love to Barbecue? Join us when we talk about the Historical reasoning behind Black Barbecue.Audio Onemichistory.comFollow me on Instagram: @onemic_historyFollow me on Twitter: https://twitter.com/onemichistoryFollow me on Facebook: https://www.facebook.com/OnemichistoryPlease support our Patreon: https://www.patreon.com/user?u=25697914Buy me a Coffee https://www.buymeacoffee.com/Countryboi2mSources:Black Smoke: African Americans and the United States of Barbecue, by Adrian Miller https://www.amazon.com/Black-Smoke-African-Americans-Barbecue/dp/1469662809 https://destination-bbq.com/history-of-barbecue/https://www.thrillist.com/eat/nation/why-barbecue-is-an-essential-part-of-black-history

A few days back, we had a fun showdown: Apple Pie Baked Beans vs. Gator Taters. We made our choice. (If you missed it, go give it a watch!)Then, Wes and I went off on a tangent, chatting about some other out-of-this-world sides (as well as those to avoid)... and dips... well, desserts, too. So, we've got a mouth-watering episode full of great ideas to spice up your meals.We also shared some cool tricks for killer chicken wings. And (well, it's not a moment to be humble…) I revealed a couple of contributions that I've brought to the culinary community of Oklahoma City.So tune in to this flavor-packed episode, and I promise you'll pick up some cooking hacks for your kitchen.Come hang with us!Key Takeaways:Intro (00:00)Kosmo's two big contributions to Oklahoma City cuisine (01:50)What's your favorite side/dip? (03:38)A good banana pudding (08:12)Smoked then fried chicken wings with a twist (or a few of them) (09:37)A side dish to avoid (12:39)Banana pudding vs. badass tiramisu (14:54)Additional Resources:Share this podcast with someone on social media!Visit Kosmo's website here.Check out Kosmo's YouTube channel. Connect with Kosmo:Instagram: @kosmosqFacebook: @kosmosqTikTok: @kosmos_q--Follow the podcast on Apple, Spotify, Google Podcast, Stitcher, or anywhere else you listen to your podcasts.If you haven't already, please rate and review the podcast on Apple Podcasts!

MAKING A WORLD CHAMPIONSHIP BURGERDave Elliott is originally from Minneapolis, he later moved to Kansas City where he found his love of bbq and outdoor cooking. Although he specializes in outdoor cooking, he has competed in the Dessert, Pasta, Burger and Steak categories at the prestigious World Food Championships.  In 2013, his team finished 2nd in Dessert and then went on to become the 2013 World Food Champion! He is currently the 2022 World Burger Champion and in 2023 he will again be competing in the Burger category. He has won several bbq contests and has received over 150 awards. At the American Royal World Series of Barbecue, he has received two perfect scores of 180 in the Dessert category! Who else would we turn to to get a handle on creating burgers your family, friends and neighbors will never forget?www.bbqradionetwork.com www.holsteinmfg.com

You have to forgive Kellie on this podcast. Allen was out of town and the smoke detector went off at 2:30 in the morning and she's been up ever since. Allen recaps the story of a tragic flight from Atlanta to Barcelona that had to turn around mid-flight due to an unfortunate case of explosive diarrhea. And THAT led to another Kellie Claps Back! Kellie and Allen are both excited about football — both college and pro. Allen shared a list of the most unusual names in college football that you won't believe are real….but they are. And in what's become an annual tradition, Kellie and Allen make their predictions for the upcoming Cowboys season. One of them is a lot more optimistic than the other! And don't forget to be at Lane's Oak'd Barbecue in Addison, Texas, on Sunday, Sept. 24, from noon-4pm to celebrate the 500th episode of A Sandwich and Some Lovin'! Thank you to our podcast sponsors! You have to try Thrive Causemetics to see for yourself why Kellie loves them so much. And right now, you can get an exclusive 20% off your first order when you visit thrivecausemetics.com/SANDWICH. Helix is offering 20% off all mattress orders and two free pillows for our listeners! Go to HelixSleep.com/SANDWICH. This is their best offer yet and it won't last long! With Helix, better sleep starts now.Executive Producer is Riley Peleuses for YEA Networks / YEA Podcasts If you are interested in advertising on this podcast or having Kellie and Allen as guests on your Podcast, Radio Show, or TV Show, reach out to podcast@yeanetworks.com

BBQ guru Rob Firing taught me two important lessons about grilling steak. First is to use a coulotte cut of beef; for the uninitiated, the coulotte is boneless, has the flavour of a flank steak but is less chewy. (Bonus: Coulotte is usually reasonably priced). The second piece of advice Rob gave me was to reverse-sear. This method requires slow, low temp cooking before briefly searing the juices in. Trust when I say that reverse-searing guarantees a tender, juicy steak, every time!Listen to my podcast episode with Rob Firing here: https://www.marionkane.com/podcast/grill-rob-firing-barbecues-steak/For more instruction on the reverse-sear method of cooking steak, read my blog post here: https://www.marionkane.com/toronto/grill-cookbook-author-rob-firing/For more recipes of all kinds, join my Facebook Group, Sittin' in the Kitchen: https://www.facebook.com/groups/1573678999552442

0 mins We are back to the skeleton crew with as Jaime and Hiram join me to discuss some of the latest headlines.  It's football season as we prepare to watch week 1 of college football.  We talk about the weekend's games and then dive into some NFL talk with a surprising trade by the Cowboys to pick up Trey Lance from the Niners.  I ask the guys who their GOAT quarterback is after an interview with Joe Montana reveals his own best QB.  We also get into some boxing and celebrity fights coming up between traditional and nontraditional fighters.  20:00 mins BBQ Time - I tell the guys about a new twist on surf and turf that I tried out.  I saw this on Jess Pryles's page and used all of her products for this.  I tried the new Hardcore Carnivore sausage links with shrimp on a skewer seasoned with her Hardcore Carnivore seasoning. Super fan Eddie likes what I did and did his own level 100 twist on this dish.  Totally one upped me on this one.  Jaime gives some props to Juniors as we tried their fajitas for the first time.  Solid selection with very little effort and no added seasoning.  Hiram tells us about a Gucci party he attends in the Hills for the second year in a row.  You'll have to tune in to hear about the spread they had along with live music and views of the Hollywood sign in the hills.  I talk about practicing some ribs as the American Royal cookoff nears.  33:00 Hiram tells us about the writers' strike and how we probably won't get episodes of our new shows in the fall.  Taylor Swift is coming to the AMC theaters in October so now everyone can watch the Eras concert.  We've got Labor Day Weekend coming up.  We talk a little bit about the acceptable distance for someone to smell you when you are wearing cologne.  A bunch of joes that cook like pros!!!Melissa Bankard Famer's Insurance Melissa Bankard - Farmers Insurance Agent in Richardson, TXInsurance Made by You Insurance Made by YouSteak Cookoff Association Steak Cookoff Association - Home (steakcookoffs.com)Palmer Drug Abuse Program - McAllenPalmer Drug Abuse Program (pdapmcallen.org)Website/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbqElda's Kitchen Home - Elda's Kitchen (eldaskitchen.com)Melissa Bankard Farmers Insurancehttps://agents.farmers.com/tx/richardson/melissa-bankard

Listen in today's episode as entrepreneur extraordinaire Mark Walker shares Direct Digital Holdings journey. Mark reveals how laser-focusing on people, processes and credibility grew revenues from $6M to $120M in just five years. His insights on genuine networking and understanding capital raising are invaluable. We also explore leveraging AI for personalized ads and how concentrating on small wins propels growth. Mark's servant leadership style emphasizes collaboration in decision-making. Transitioning from private to public, Mark outlines assembling experienced boards through professional connections. Continuous learning, reading and informed networking develop strong leadership. This glimpse into Mark's exemplary journey offers a treasure trove of strategies for success. SHOW HIGHLIGHTS Mark Walker, the co-founder and CEO of Direct Digital Holdings, emphasizes the importance of people, processes, and credibility in scaling a business from $6 million to $120 million in revenue within five years. He explains that adopting an "it's okay to fail" mindset and involving every team member in the hiring process can lead to a more efficient and collaborative team. The unique sales strategy of Direct Digital Holdings is shared, which involves dividing their sales groups into hunters and farmers, contributing to their remarkable growth. We discuss the significance of focusing on small wins and leveraging AI for personalized ads in accelerating business growth. He mentions that his leadership style is rooted in servant leadership, emphasizing collaboration in decision-making. Walker explains his strategy for assembling a board of directors to transition a company from private to public, highlighting the advantages of collaborating with law and accounting firms to recruit experienced board members. He stresses the importance of continuous learning, networking, and staying informed in maintaining effective leadership. Walker reveals his love for Gatlin's Barbecue and his dream of taking a 30-day sabbatical in Asheville, North Carolina. He explains that maintaining a genuine network of connections before needing something is a valuable tool for success. Walker also shares the importance of a company culture based on integrity, service to each other, and accountability. LINKSShow Notes Previous Episodes About BoyarMiller GUESTS Mark WalkerAbout Mark TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Chris: In this episode, you will meet Mark Walker, co-founder and CEO at Direct Digital Holdings. Mark shares his views on how the importance of focusing on people and processes will help accelerate and manage the growth of your company. Mark, I want to thank you for being here today and being a guest on our podcast. Mark: Yeah, thank you for having us. Chris: So let's just get started by you telling us, tell us, direct Digital Holdings. What is that company? What are you known for? Mark: Yeah, very simply, direct Digital Holdings. What we do is we help companies buy and sell media and we leverage technology to do it. We have a buy side platform where we actually work with roughly about 250 different clients all across the United States, focused on the middle market, and when we look at the middle market, there are companies that are five to 500 million in revenue and we help them purchase media in order to drive our way of performance for their company. The second half of our business is Colossus SP, which is a supply side platform, and that side of the business we help publishers such as USA Today, gannett, hearst, brands of that Nature actually sell media in an automatic or programmatic way throughout the digital ecosystem, and so we work with about 26,000 publications, helping them sell media online and that's everything from digital banner ads to CTV, ot, streaming audio ads and help them generate revenue for their publications and for their websites. Chris: That's great. So what was your inspiration to start this company and grow it to where it is today? Mark: Yeah, absolutely. My business partner and I. We actually worked on another publisher, ebony Media, and while we were at Ebony we saw how the value chain of the programmatic ecosystem and media buying was changing. We saw that publishers were having difficulty specifically multicultural publishers were having difficulty getting connected into the programmatic ecosystem because their websites were too small and typically the larger players in the marketplace would want to work with publications that had 10 million unique visitors Well, anyone less than that. They didn't think it was worth their time giving them the technical expertise, know how, wherewithal, to connect into the programmatic ecosystem and purchase media automatically. So we saw the opportunity to buy two nascent platforms. One was Huddle Masses, which was the initial buy side platform. The other one was Colossus, which was the sell side platform. We put them together underneath one brand direct digital holdings and we started off with roughly about $6 million in revenue, and this year we're projected to grow to about 120 million in top line revenue over the course of these five years, and we've been really blessed and honored that many clients and partners have decided to work with us over this time. Chris: Yeah, I get a meant remarkable growth. Let's talk about a little bit. So this is your first stint at being an entrepreneur. Mark: Yeah, absolutely. Yeah it's myself and my business partner, Keith Smith. It's our first time really stepping into the role of operator. Previously I worked at startups. That's really where I first got my digital expertise and worked at Deloitte, worked at NRG Energy here in town and then also at Ebony Media. So all the while I've been working in the digital space, but this is my first entree into entrepreneurial space, really around the digital platform. Chris: So what were some of the lessons that you've learned, starting basically your own company and taking on that leadership role where everything you know, the buck stops with you? Maybe explain to our listeners, maybe, some of the things that that you've learned along that journey. Mark: Yeah, you know, I would kind of frame it up into three different categories. Chris: One one. Mark: It was about building up credibility in the marketplace. Having a good name, having a good reputation, having a network that you could lean on, I can tell you has been categorically valuable. That network is what I've leaned on for board members, what I've leaned on for contacts, relationships all throughout my career and really it's been 20 years of building up relationships that has come to fruition through this organization. Chris: That's number one. Mark: The second was really building up the credibility as well as the connections, but really the credibility of learning a craft and an expertise. That's been the second thing. And staying inside of the digital space and having 20 years of experience, it just kind of gives you secondhand knowledge of how things are gonna operate and how digital operates and flows. And then the third piece is understanding how to raise capital and put capital into the ecosystem. My business partner he came from private equity, worked on Wall Street and so he had the expertise and really brought that to bear, and so really it's been the culmination of those three things that we made a good partnership in bringing all three of those together. That's actually allowed us to have the success that we've had today. Chris: Yeah, it makes sense. I mean you can't, I think, overemphasize the importance of building really good relationships throughout your career, because you never know what you're gonna need to lean on them. Mark: No, that's exactly right. Yeah, my buddy, he gave me a saying a long time ago. He said network before you need something, and so I kind of lived by that ethos and I thought it was actually a good way of thinking about relationships. And usually if you do something good or nice for someone, even though you don't know how it's gonna come back to you, nine times out of 10, it always comes back when you need it, and that's really has been the story of our career and also our experience working with direct digital holdings. Chris: Yeah, I like that Network before you need something which said in other ways be genuine, right, build relationships in a genuine way, and then, yeah, it's always nice to help people out, and then if you do that from a point of genuineness, then it gets returned. It always gets returned somehow. So let's talk a little about your growth. I mean 6 million to 120. What are some of the things you feel like you and your co-founding partner have done to help kind of manage that growth, Because sometimes rapid growth can destroy a company. Anything that you can kind of share with us, that you think you all have kind of put into place to kind of manage this growth so that it's a healthy growth and that the company is sustainable. Mark: Yeah, absolutely, you know. It was really, you know, going from 6 million to roughly we did. God took about 30 million through an acquisition and so that was a good push for us and then, from that 30 million, really the next trunch from 30 to 90, which is what we did last year we really started working on processes. I can't stress enough in my experience back at Deloitte as well as with NRG really emphasize the importance of process people. You can't grow without people and you can't grow in an organized fashion without processes. And so we internally have been focused for the last two years really building up the processes and bringing new people into the organization to work specific tasks you think about when we look at organizations inside of us, inside of our organization. Part of the training had incorporated is you look at the functional first. Remove all the bodies, just think about the functions that need to be executed, think about the KPIs and the accountability, and then you start assigning the right person for the right role within those functions and understanding that each leader can only manage roughly four or five people effectively. So, we've definitely have had an emphasis and a focus on people, processes and accountability in KPIs inside of our organization. And that's really has led us really to take it from 30 to 90 million. And then we're putting more processes in, more what we call our third and fourth layer of employees inside the organization for us to really take that growth from the 90 to the 120, hopefully from 120 and beyond. Chris: That's great. So totally agree process and people, especially people, are the most important right. You can't no chance of achieving that kind of growth without good people. So what are you doing? And I don't know, how's your employee head count grown when you were at the six and even maybe the 30 to now? How many people are we talking about? Mark: Yeah, so back when we were at six we had probably eight, nine people total. Today we're at 85. So definitely like 12x growth from where we started off. The good thing is we've hired a significant amount of people with experience, a wealth of experience inside of the industry. So that really cuts down on the learning curve. And then the next piece is giving people the distance and direction where we're trying to go, and give them the guide rails. We'll let them figure it out. The thing I try to say internally is if I had to tell you how to do your job, then one of us is not doing their job effectively. So my goal is to hire people who understand and aren't afraid to fail. Put them inside of a structure, give them the distance and the direction of the resources that they need to try to accomplish a task and hopefully, get out the way and try to remove boulders when necessary. That's been kind of our leadership philosophy inside the organization and we think we empower our employees to actually accomplish a task that we put in front of them and hopefully we can celebrate at the end of the year for them achieving it. Most of the times nine times out of ten they actually outperform. So we think if we set up the right structure, giving them the right resources to help, them and then giving them the proper distance and direction and get out of the way. usually that's an effective way If you hire the right people, for them to be effective in their jobs. Chris: I like that. So, going with the people theme, you got to get them in the right seat, give them direction. What are you doing there at Direct Digital to foster a culture and so that people want to stay? Let's talk a little bit about that. Mark: Yeah, the culture that we really try to foster is one based on integrity. So if you're going to say something, follow up and do it. If you don't do it, take account of it before it. That's number one we try to foster that. We also foster service to each other, and that's the biggest one. My job as a leader is really to be of service to the employees, so take it serious to try to provide service to them and getting them what they need in order for them to execute effectively, and so we try to instill that inside of our leadership team and view it as it's not you doing what I say. It's about you enrolling in what we're trying to accomplish, and then let me help you get there. And so, even though we give big goals to our employees, we feel like it's all of our jobs to own that goal. And so I'm right there making phone calls. I still go on sale pitches. Last night, I had a client dinner we're still out here boots on the ground and if I'm not the number one salesperson trying to help generate sales and leads for the team, then I feel like I'm not doing my job. So that's kind of how we think about it. And when we try to hire employees, the word we termed as we want strategic doers. I like that. Yeah, we don't. We, you know, we're very deliberate that, especially in the growth phase that we're in, I need a strategic doer, someone who can be strategic but someone who doesn't mind rolling up their sleeves and getting dirty and running a report or making a sales call or generating leads. We need everybody doing it and then if you do effective job, then hire more resources underneath it. You can start moving into the strategic role. Yeah, Every employee starts off that way. We think it's a bit of an effective way for us to grow. Chris: Kind of that mindset of do what it takes to get the job done. Yep, well, it sounds like you know a lot of collaboration to kind of a team, teamwork, team, teammate mentality. Yeah, but you talked about you know just your hiring process, anything that you guys were doing there. Do you think they're somewhat innovative in how you go about the hiring process to make sure you're getting the right people? And maybe any challenges you faced in the last few years, given the environment and the economy? Mark: Yeah, when we come to the hiring, what we adopt as our philosophy is everybody touches them. So if the team is going to interview, if the person is going to be working on team, everybody on team has a say. Everybody on team has veto authority. And then the one thing I try to remind the leaders is the problem is going to be the problem. So if one person identifies a weakness, another person identifies a weakness, then that's probably the weakness in that person and it's not going to change. So then you have to ask yourself the tougher question Is that weakness detrimental in this role, or is that something that can be covered up or managed? And so that philosophy has been very instrumental in us being effective and we've been very. When we have our debriefs after we interview someone, everyone comes together. One person feels like I don't think they're going to be a good fit or I don't feel comfortable working with them. Then that's a no across the board. So very rarely have we made a decision that the collective wasn't comfortable with that person coming into the organization. Maybe it's my old fraternal approach to things, pledging a fraternity, and my business partner he actually played football at UT, but feel like a team and a collaborative approach is always the best way to try to find the best candidates and make sure you can protect the culture of the organization. Chris: Yeah, no, I couldn't agree more. I think that you've got that cohesiveness. You just can't put a price on it. And one person you hear it a lot in sports right, but a bad apple in the locker room or can destroy a good team, or quite the opposite. Maybe not a group of the best stars, but they get along. They can play above their natural ability. Mark: Yeah, absolutely. Chris: And. Mark: I love that yeah. Chris: So let's talk about a setback that maybe you've encountered in the last since starting at the company. Explain, maybe a setback you've encountered, what you did to overcome that, maybe what the learning was and how it's made you or the company better. Yeah, absolutely. Mark: You know, in moving and growing this fast, sometimes you miss processes and you know the way that we view it. One person didn't miss a process. We all missed the process. So for us you know, we've done that before where you know you have might be a process set up to protect the organization and you missed it. Sometimes you got to go in and everybody has to rally around and say, okay, guys, let's figure out what happened. There's no fault to be assigned, but really what it is. Let's figure out where did the process break down and we're all collectively accountable. So, that's really the approach we've taken, what I think it actually helped us. It actually helped us Really identify are there any other holes that we have in the organization we need to plug up? You know, you know what you know, but you don't know what you don't need. You don't always know what you don't know Right, and so it's that piece that, unfortunately, usually errors get pointed out and that's the correction that you have to go in place. But we try to take an attitude of it's no one's fault, it's all of our problem, let's all own it, let's take accountability for it, let's fix it. Chris: I'd have to believe that helps foster that it's okay to fail type of mentality you talked about earlier. Right, that if everyone's kind of you feel like everyone, that's your coworkers are in it with you, then you're more likely to take that risk, knowing that failure is not going to point fingers at you as a result. Mark: Absolutely, and that usually usually helps, because if everyone's in there with you together, then you're okay. You know you got coverage. Chris: Yeah. Mark: So that's the best benefit that you have. Chris: Switching subjects a little bit, let's just when you think about what you guys are doing and both sides of your business, anything kind of innovative that you all employed, that you think has really helped the trajectory of the company and this growth you've seen. Mark: Yeah, I would say a couple things. One, we bifurcated our sales groups, so we have lead generation and then we have our sales closers. That has been instrumental. Let the hunters be the hunters, let the farmers be the farmers and let them both work collectively together. That has been instrumental to help us grow. Specifically on our buy side business, we've been growing solid 10-20% year over year. That's a tougher business to grow but the level of growth that we've been able to see has been very effective for us. Very proud of what we've been able to accomplish on that piece On the sell side of our business, which has been growing 100-200% year over year we've been able to really foster an environment where a lot of companies will go in and try to get the big whale. We play a lot of small ball inside of the game, so a lot of fruit what I call was low hanging fruit had gotten left by our competitors. We called, we made calls, not to the highest level person, to the lowest level person, told them to test out our platform and, sure enough, we were able to grow that business that way. Our business leader was very innovative on that approach, calling what we call fingers on keyboards those are the decision makers, the day-to-day decision makers to get them to try out our platform and through those efforts we were able to grow effectively. So sometimes, especially when talking to other entrepreneurs, sometimes look for the slow hanging fruit. Don't try to hit the home run, try to hit the single. The single will get you on base and that gets you actually in the game. That's kind of the strategy we've taken. Chris: I think that's great advice for some of our listeners out there that maybe trying to grow their company they just started is. You know, you don't always have to hit the home run of the Grand Slam right, you can start small and let that momentum build. What about AI? How do you see AI playing into your business model and what changes do you think are going to be coming down your path where you may need to make some adjustments? Mark: Yeah, no good question. When it comes to AI, I think what you're going to start saying is it's definitely been around for some time, or some level of machine learning has been around for some time. We think of it in two different counts. We think of behind the house and then in front of the house. Behind the house, that's the stuff that you really don't see, but that's really inside of the processes. That's stuff that we're taking advantage of right now. We're taking advantage of a lot of different algorithms. We're incorporating AI into different pieces of it. You won't be able to see it, touch it, feel it, but it's actually making our systems run much more, our technology run much more efficiently. On the back end, that, I think, has been around for a while and we're definitely in that space and moving more advantageously in that space. Behind the house. In front of the house is where I think all the excitement is actually coming with AI. The fact that you can do words with image imagery, natural language, learning, things of that nature I think we're going to start seeing in the next two years is a personalization of ads. Right now, you do a lot of ads. You might come up with 16, 17, 20 different recipes, trying to hit different segments. I think you're going to see a lot more personalization. On the data side, we have a significant amount of personalization of understanding what people like, what they dislike, their behavioral, demographic, psychographics all that information is already there. Now you're going to start seeing the creative reflect that, because creating new recipes of ads is going to be a lot easier leveraging AI technology than when you don't have AI technology. You have a human who has to replicate 20 different ads of the same idea. I think that's really the next evolution that you're going to see. I think that's going to be the exciting part coming to our space in probably the next two years. Chris: Wow, that'll be before you know it. Mark: Yeah, it'll probably be here sooner than later. Chris: Yeah, let's talk a little bit about leadership. How would you describe your leadership style? Mark: I think it's more of a. As I said before, I try to serve all of my team members. On the personal, we all think of more of it as a collaborative approach. We think of each other as a work family. We try to foster that type of environment of a work family. If you go to our office space, there are offices, but the main area, about 3,000 square feet, looks like a house. It looks like a kitchen, has a TV, has couches. We try to foster a work family environment. We want kids up there. We ask employees bring your kids. We have X-pots for them to play. It needs to be a collaborative approach because we spend probably more time at work than we do at home. Chris: Yeah, no question, right, so you might as well enjoy it while you're there. Mark: The other way that I would say is my leadership style is I try to really believe in trying to be a servant leader, so every problem is my problem. If my team has a problem, it's my problem. I try to own it. I try to help people solve through it and work with them and try to hold them accountable for the result. But no one's held accountable on their own. We're all accountable, so everyone pitches in to try to help out. So that's what we try to do with the environment, that we try to foster Type of leadership style that we have. My team probably would say I get into the weeds a little too much. Sometimes you can't help it right. Chris: Yeah, but I enjoy getting started. I get that. I get that there's some value, as long as you can regulate it to your team, seeing you willing to get in and get dirty get your fingernails dirty from time to time, right, and they're like, okay, you are in this with us, yeah, let's talk about. So. You've got your co-founder, keith Smith. How do the two of you manage the leadership roles in the company to be aligned and kind of maybe not contradict one another or step on each other's toes? Mark: Yeah, so the way we operate Function is we both bring two different experiences and we actually did bring two different personalities to the equation my business partner, keith. He's definitely more on the finance side. So when it comes to the finance, when it comes to the administrator, when it comes to the legal, he owns that, that's, he takes the leadership piece on that and I'm more than happy to step out of the way. All those pieces we got to do refies. We're going through the IPO process. He definitely took the lead on how to get that whole structure and organizing. Yeah, that expertise and experience for that. Chris: When it comes to the operational side. Mark: that's the piece that I bring more of my leadership style to, and so we meet in the middle. So when those two come together we meet in the middle. So it's really kind of clear lines in how we are structured. When it comes to investors, he takes the lead on talking to investors and stuff like that. If they need to hear from the operator, then I step in and have those kind of conversations. Chris: But that's pretty much how we structure the organization and it works well that way, so clearly delineated roles and responsibilities, and then everyone in the organization understands that as well, how it shapes up. Mark: Yeah, and then personality wise we make a good match, because I'm probably more of the passionate one, he's probably more of the sub dude one, so we meet in the middle that way. Chris: Okay, yeah, that sounds like a great team. The results speak for itself. What about mentors? Any mentors you've had along the way? That kind of help get you to where you are, shape your leadership philosophies, your work ethic, etc. Mark: Oh, absolutely, I had a thousand. You know a lot of them Some of them have been independent entrepreneurs. I call them my own personal board of directors. Reach out to a lot of them one-on-one to have conversations with them and get feedback and thought. Some of my mentors and leaders actually have joined the board, okay, and they're on our board of directors, and so definitely get a lot of leadership and good guidance from our board of directors, very happy with what they provide and the expertise that they deliver. And then they definitely help shape the organization and also give me and challenge me to think through different either opportunities or also different risks that are out there. So definitely got the board, got my independent individual board of directors as well. Of friends that I actually call on that I've known for 20 plus years. Some are in the industry, some are outside the industry, but they haven't been shaped by all of them. Chris: Let's talk a little bit about that. You know the board and board composition, etc. When did you and Keith decide to form a board of directors? Was it right out of the start or was it as the company was evolving and growing? Mark: Yeah, so we started our when we were from 2018 to 2022, we were actually privately held, so we're probably I'll do as myself, keith and we had a third business partner who we ended up buying out, so we made up the constitute the board and, trust me, it was 100 times easier as a private company yeah. Because you look at Keith and I look at him and say what do you want to do? Chris: Yeah, Right, which is typically how the small, privately held entrepreneur starts out. Right Exactly. Mark: Yeah, and just kind of kind of keeping moving. When we ended up deciding to go public, we had to actually form a public board, and so then we had to start recruiting people with actually board experience and expertise and you know some level of ground toss and all that. And that's when you know, we had to start tapping into our own connections, our own network. Our lead director we worked at Deloitte. We both worked at Deloitte, didn't know each other at that time but we knew mutual people and mutual friends and so we recruited her to come on the board as our lead director. She's been absolutely phenomenal. But really thought through, what did we need to help us grow to the next level? So we knew we needed technologists. We knew we needed someone with finance background and a strong experience and accounting around audit committee. Then we knew we needed someone with industry expertise, specifically from the agency side. So we're very strategic about who we brought on the board, why we brought them on the board and what value we were really looking to get in expertise. So you know, my advice on performing a board is really to think through. Don't think about where you are today, but really think about where you're trying to go tomorrow and try to bring the people who have that experience and expertise to come on the board. Now I will say for us to recruit one of those members, best place to go is your law firm and your accounting firm. They know good people. They know people they probably worked with on other boards. My first piece of advice go to your attorneys and go to your accountants and see if they know of anyone who might be a good board member. That's how we started our recommendation process, yeah. Chris: And I think you're right in picking those disciplines that you have again as a mentor or resource to bounce ideas off of, get direction from. Yeah, and you don't have to be a public company, a privately held company trying to grow can that entrepreneur can benefit from those resources. Mark: Absolutely Firmly believe that and then build the right culture even inside the board. You want to collaborate on board who can think through problems collectively and come to a solution. Chris: Yeah, what about? You know we all, we all try to continue to learn and grow. What are some of the things you do to kind of keep yourself sharp, to keep learning, to be that servant leader? You know the type of person that you want to emulate in the company. Mark: Yeah, a couple things. One definitely mentorship. So you know, one of the pieces of advice I give is get into a CEO group, because everybody has problems. Chris: Right, then you can learn from other people's problems before they become yours. Mark: Before they become yours. You're like, let me take note of that problem. That's number one. But I would also say you know I read a lot. Yeah, every morning I'm reading, every afternoon I'm reading, I subscribe to God knows how many publications. So you really try to absorb information and I have to say you have to get out of the ivory tower and get out on the street. Yeah, I'm a firm believer in, you know, hearing kind of the qualitative information. To me, if it's in the news, it's already too late. It's really the qualitative information that you get from networks that really kind of give you insight on where the trends are going. So I always try to keep my ear to the street. By getting out and meeting with people and taking people to watch, I get a lot of good information that way. Chris: These are great pieces of advice as far as how to kind of stay in tune with things, and I think you're right. These days there's some great publications, you know I think Bloomberg does since two meals a day, one in the morning, one in the evening, and all that where news is coming at you fast. Mark: It's coming at you and you gotta be on it every day, For sure You're absolutely right. Chris: Before we change subjects, one or two things that you would say to some of our listeners that are trying to start, or maybe just start, a new company about here. If you're about to embark on this journey to pursue a passion on your own or with a couple partners, here are one or two things that I think you should absolutely do or consider doing, as you kind of embark on that wisdom there. Mark: You know, the one piece of advice I would give is be all in Like entrepreneurship. I will just say two things. One, it's not for the faint of heart, but you gotta be all in. And so I think there is something about failure and success. The risk of failure will drive you to success. But if you kinda have one foot in and I'm still doing my job, but I wanna do this then you're not wanting to be an entrepreneur. You either gotta be all in, ready to risk it all, or you don't. That's probably the one piece of advice I would give Pretty much everyone. And if you're not in the position to get yourself in the position to and then go all in, Don't think you can do it half in, half out. It won't work. Chris: That's great, great advice actually, and very true. It's funny that's a pretty consistent theme of the guest I've had. Is that all in mentality? And the second is it's not for the faint of heart. Mark: Right. Chris: So just know there's gonna be tough times and you just gotta muscle through it. So let's go a little bit on the personal side. What was your first job? Mark: First job in high school was a sacker at Randalls. I used to sack groceries when I turned 16, over off of Jones Road and, yeah, you made good money. If I came home with $40 after a cycle, I was pretty happy. Chris: Yeah, and in the hot Texas heat. Oh absolutely, yeah, okay, so your native Texan. I always ask all my guests you prefer Tex-Mex or barbecue? Mark: Barbecue hands down Gavils barbecue. Chris: Oh, okay, there we go, no hesitation, and applaud for Gatlins. I love it. It's pretty good stuff. They've gotten a lot more competition now, but Gavils gonna win, yeah. So let me ask you this so if you could take a 30 day sabbatical not that you would, if you could where would you go? What would you do? Mark: If I could take a 30 day sabbatical I would probably. You know, I really wouldn't mind going to Asheville, north Carolina, getting out in the mountains and enjoy some of that, especially in the fall I'd be out there all day Just out in the woods and hanging out. Chris: It's a beautiful area. Oh God, it's gorgeous. Yeah, it's got a sketch right out there. Well, mark, I wanna thank you again for coming on. Congratulations to you and Keith on what you've built and are continuing to build. Love hearing your story and the insights you shared. Mark: Yeah, absolutely, absolutely. Pleasure being here. I appreciate your time and thank you for having us. Special Guest: Mark Walker.

Ever wondered what Labor Day really signifies? Buckle up as we journey through the history and significance of this often overlooked holiday. It's not just about the barbecues and long weekends, but a tribute to the tireless American labor movement and those hard-working men and women that have shaped our country. From the mesmerizing skyscrapers of New York to the mind-boggling tech innovation of Silicon Valley, we shed light on the remarkable contributions of our workforce. Let's honor the everyday heroes, from the electricians to teachers, who keep our nation moving forward.Meanwhile, we take a moment to reflect on our own labor of love - this podcast. From the humble beginnings as an audio-only podcast to now boasting a multi-platform presence on YouTube, Instagram, TikTok, LinkedIn, and Facebook, it's been a fantastic journey. Hear about our growth, the invaluable feedback from our audience that has molded the show, and what the future holds. We're celebrating nearly 200 episodes, 33,000 downloads, and over a million views on TikTok. This Labor Day, we're valuing not just the labor that built America, but also the tireless efforts that go into creating this podcast for our cherished listeners.Support the showKnowledge is power! Make sure to stop by the webpage to buy me a cup of coffee or support the show at https://linktr.ee/letstalkcabling . Also if you would like to be a guest on the show or have a topic for discussion send me an email at chuck@letstalkcabling.com Chuck Bowser RCDD TECH#CBRCDD #RCDD

Ken and the "Docta" talk about their favorite thing... ribs!

Adrian Davila is carrying barbecue traditions started by his grandfather as owner and president of operations at Davila's BBQ in Seguin and the newest Davila's on Wheels food truck in San Antonio. He discusses the history of food and barbecue in his family, and learning about the centuries-old roots of the cuisine.

Welcome to the heart of Texas City, with our vibrant guest, Phyllis Williams-Strauder, a barbecue restaurant owner turned brand strategist. She's not just a businesswoman; she's a storyteller, a mentor, and most importantly, a fighter who battled imposter syndrome to build a multi-million dollar brand consultancy. Join us as Phyllis unveils her journey, from the smoky corners of a barbecue joint to the shiny boardrooms where she helps clients build authentic brands. It's not just about Phyllis; it's about her core belief in shifting focus from herself to those she seeks to assist. Get ready for a deep dive into how she transitioned from her prior enterprise, CKL Creator, to establish Brandma's House.As we navigate the second part of this riveting conversation, Phyllis takes us on a trip deep into her creative mind, revealing her unique approach to personal branding. She's no ordinary guest; she's an open book, literally! Not only has she penned down her journey, but she also shares it via her podcast, both adding an extra layer of connection with her audience. Business owners, brace yourselves for some invaluable advice on understanding your industry and market. Wrapping up our chat, Phyllis discusses her golden rule of trading time for money, outlining why she only takes on ten clients a year. So grab your headphones, sit back, and get ready for a ride into the world of brave and authentic branding.Support the showAm I adding value to you?If so - I'd like to ask you to support the show.In return, I will continue to bring massive value with two weekly shows, up to 3 hours per month of brilliant conversations and insights.Monthly subscriptions start at $3 per month. At $1 per hour, that's much less than the minimum wage, but we'll take what we can at this stage of the business.Of course, this is still free, but as an entrepreneur, the actual test of anything is if people are willing to pay for it.If I'm adding value to you, please support me by clicking the link now. Go ahead, make my day :)Support the show here.

On This Week's Episode We Start Out A Man Down, Because Phil Decided To Be Late Again, And When He Does Finally Arrive, He Smells Like A Liquor Cabinet..... You Know There Is A Good Story On What Happened! We Break Down What We Are Cooking For Football Season This Year. We Break Down How We Created Our Individual Brands, Sharing The Smart & Not So Smart Moves We Have Made. Kyle Has An Update On His New Restaurant, Is It Going To Open, Or Is He Done.....

It might go down in competition BBQ history as the “Basted Triple” or whatever clever phrase you'd like to use. But if Brad Leighninger and Gettin' Basted win a fourth KCBS Team of the Year, last weekend will be a big reason. On Episode 226 of the Tailgate Guys BBQ Podcast, Brad joins us to recap his remarkable feat of cooking a Friday-Saturday doubleheader at the Death's Door Barbecue in northern Wisconsin, where he earned Grand Championship and RGC honors, then making a 12-hour haul to Paola, Kansas, for a Sunday Grand Championship at the Paola Roots Festival. The impressive three-day stretch helped solidify Gettin' Basted's Team of the Year lead. Brad also weighs in on a variety of other BBQ topics, including high-scoring and the difficulty of winning, how he deals with outlier results and some new restaurant projects in the works.  With Labor Day Weekend ahead, we also check in with Kevin Green of The Butcher Shoppe about the state of the meat business, what's been hot this summer and some under-the-radar cuts to add to your menu this fall. It's also fun to visit with Kevin, one of the biggest supporters of our show and one of the most-important suppliers of high-quality briskets to competition and backyard cooks across the land. Lyndal and Steve also break down their cooking weeks and throw in some sports talk as we big farewell to August and look forward to autumn. Wherever you are, we send best wishes for a great BBQ Week!  Thanks to all our sponsors and marketing partners for making the show possible:  Blues Hog #blueshognation Royal Oak Charcoal #teamroyaloak2023 The Butcher Shoppe #alwayshandpicked  Clark Crew BBQ #clarkcrew Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq #proudsoulsbarbecueandprovisions Randy Vanslyke and Pro Technology Solutions The Grill Guys of Missouri Allquedup #arkassippicombo Vietti Marketing Group #marketing  In the Garden of Eden Marty "Real Sign Man" Prather #pizza Have a great BBQ week and thanks for listening! #SmokeEmIfYouGotEm

Welcome, welcome, welcome to yet another episode of Kosmo Unfiltered, in which Wes and I are sharing a bit more of our backyard cookout magic with you! This time, we're going to be talking about how to reverse sear a steak.I bet you'll be blown away when you see how easy it is to create a flavor-packed ribeye with the perfect reverse sear.Here's the deal - if you follow this simple, easy method, I bet you will never eat steaks out again. (Unless that's all they have.) ‘Cause let me tell you, it will taste waaay better than in any steakhouse you've been to so far.And on top of that, if you're grillin' in your own backyard, you could likely get a whole prime rib for what those fancy places charge for just a pair of steaks.So join us to see exactly how a World Steak Champion does it.Let's get that perfect sear on!Key Takeaways:Intro (00:00)A perfect home-cooked steak that saves your money (01:12)How to cook prime steak (02:53)How much would two nice steaks actually cost you? (05:46)A word or two about meat prices (07:25)A Porterhouse steak adventure (09:28)Additional Resources:Share this podcast with someone on social media!Visit Kosmo's website here.Check out Kosmo's YouTube channel. Connect with Kosmo:Instagram: @kosmosqFacebook: @kosmosqTikTok: @kosmos_q--Follow the podcast on Apple, Spotify, Google Podcast, Stitcher, or anywhere else you listen to your podcasts.If you haven't already, please rate and review the podcast on Apple Podcasts!

Sur les 2 millions de barbecues vendus l'an dernier, selon l'institut GFK, 44% étaient des barbecues et planchas électriques. Ils ont dépassé les barbecues à charbon, qui représentent 39% des ventes, et ils sont aussi loin devant les barbecues et plancha au gaz qui représentent 17% des ventes. Explications signées Armelle Levy pour RTL. Ecoutez L'angle éco du 24 août 2023 avec Armelle Levy.

Kellie's misophonia rears its ugly head after Allen dares to eat right before they start recording this podcast. Allen then dives into the listener email inbox. We'll all learn a cool movie theater popcorn butter hack, meet another Black listener of the podcast, hear Kellie answer a love letter about long-distance love AND get a new Love Letter to Kellie jingle! But things come to a screeching halt when Allen's armpits come into play. Also, get more details about the highly controversial 500th podcast episode celebration at Oak'd Barbecue on Sept. 24, and learn how you can support sending children with life altering conditions to Disney World at kiddskids.org.Executive Producer is Riley Peleuses for YEA Networks / YEA Podcasts If you are interested in advertising on this podcast or having Kellie and Allen as guests on your Podcast, Radio Show, or TV Show, reach out to podcast@yeanetworks.com

This Week, All Three Of Us Were Lucky Enough To See The ALL NEW Green Mountain Grill! These New Smokers Are Going To Change The Barbeque World! Enjoy Our Honest Preview Of The New Must Have Smoker! We Also Recap How Phil Did At His Most Recent Contest In California, And We Found Out Why Phil Almost Blew Up A Gas Station! Please Enjoy This Week's Episode And Thank You For Your Support!

In this episode, we sit down and chat with our dear friend, Michelle Muñoz!  Michelle is the chef and co-owner behind Moo's Craft Barbecue.  From a backyard pop-up to opening a restaurant, Moo's Craft Barbecue became #7 on the 101 Best LA restaurants by Los Angeles Times, Michelle shares how she got there! Super Mamás IG: @_supermamas Facebook: Super Mamás Twitter: @_supermamas  Website: http://supermamas.com/ This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com

Radio Boston hosts its first ever live Chef Throwdown at WBUR's CitySpace.

0 mins We are back to the skeleton crew with as Jaime and Hiram join me to discuss some of the latest headlines.  We start by talking about a potential collaborator in Liquid Death water.  We then discuss the Alabama boat dock brawl.  Lizzo is getting cancelled for body shaming her dancers amongst other things.  Jaime wants you to watch the Johnny Football Netflix documentary.  We tell Jaime not to take drugs from a stranger and even better don't do drugs at all.  We talk about Phil Michelson's crazy gambling career.  Hiram talks about the boxing fights coming up the rest of the year. 17:00 mins BBQ Time - I visit the sister restaurant of Teddy's Barbecue, Jolene's.  I didn't order barbecue but instead ordered the fried chicken sandwich as an ode the Chicken Wars in Season 1.  I will definitely stamp this one the crunchy juicy as Hector would say.  They also have some fried spare ribs that we've talked about but never tried.  Maybe next time.  Jaime would like to make a trip out there to try the chicken fried steak.  My cousin cooks us up some Loco Mocos.  Jaime disrespects the whole Nation of Hawaii by describing it as meh. He also cooked up some Pikana steaks which came out great.  We talk about all you can eat restaurants and what are the best buffet options when it comes to food. 30:00 Behind the Red Carpet.  It's the end of the Summer so we talk summer blockbusters we've seen and even more that we haven't seen.  I run through the top 12 earning summer blockbusters of Summer 2023.  Have you ever wanted to hear takes from movies the critics haven't seen well then you've come to the right place.  Hiram shares his love for Tom Cruise but he's not Jaime's favorite. We give an animated Spider-Man movie some love but don't think they can do a live action version of this one.  Barbie crosses the Billion dollar threshold in a very short amount of time.  Jaime thinks Chris Pratt is so hot right now.  A bunch of joes that cook like pros!!!Melissa Bankard Famer's Insurance Melissa Bankard - Farmers Insurance Agent in Richardson, TXInsurance Made by You Insurance Made by YouSteak Cookoff Association Steak Cookoff Association - Home (steakcookoffs.com)Palmer Drug Abuse Program - McAllenPalmer Drug Abuse Program (pdapmcallen.org)Website/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbqElda's Kitchen Home - Elda's Kitchen (eldaskitchen.com)Melissa Bankard Farmers Insurancehttps://agents.farmers.com/tx/richardson/melissa-bankard

This Week's Episode Is A Very Special One! We Recorded This Episode Late Last Week, When A True Legend In The Barbeque Game Became Available, James Beard Award Winning Chef, Kevin Bludso. Kevin Bludso Lets Loose And Has An Honest, Funny, Colorful And Insightful Conversation. Kevin Explains How We Went From Cooking With His Granny In Texas, To Cooking For Dr. Dre. Kevin Shares Real Stories About His Restaurants, The Highs And The Lows. Kevin Has Went From Manning Smokers All Night, To Being A Television Star. Kevin Also Breaks Down What It Means To Be A James Beard Award Winning Chef. We Were Truly Honored To Talk With A True Legend In The Barbeque World, Mr. Kevin Bludso!

Join us as we chat with Ashley Hawkins, Director of Childcare at Bitchin' Sauce. Discover Ashley's fascinating journey, from her internship at MSNBC to managing childcare at Bitchin' Sauce, along with her deep-rooted passion for early childhood education. Get a behind-the-scenes look at the rise of Bitchin' Sauce, from a farmer's market cult favorite to a nationwide sensation. Hear Ashley's insight on their delicious vegan, gluten-free, and keto-friendly almond-based dips, including the much-anticipated Hatch Chili flavor. In the second half of our conversation, Ashley shares about Bitchin' Sauce's commitment to their community through their Volunteer Time Off program and partnerships with over 65 nonprofits. Learn about the unique benefits at Bitchin' Sauce, including the Bitchin' Beach Club, a space for team activities and events, and their robust sampling program. If you're looking for a new opportunity, don't miss Ashley's announcement about job openings at Bitchin' Sauce. Listen in to learn how to join the team spreading the 'bitchin' addiction' and make a positive impact in your community. Let's Get Social! Website: http://bitchinsauce.com/  Bitchin Sauce on LinkedIn: https://www.linkedin.com/company/bitchin-sauce/  Ashley on LinkedIn: https://www.linkedin.com/in/ashley-hawkins-554ab3143/  Produced by Imagine Podcasting, https://www.imaginepodcasting.com/

Today on the HowToBBQRight Podcast, Malcom and I discuss our Palmer Home's “Feed a Family” campaign (00:59). Malcolm and Tyler talk about their experience at Royal Oak's headquarters (03:24). What are chicken littles and firecracker sauce (06:42)? Malcom talks about his favorite sliders (12:33), and how he made skirt steak tacos (17:02). What kind of restaurant did Malcom and Tyler eat at (28:00), and what kind of food was on the menu (32:30)? We made the BEST homemade “Whataburger” patty melt at our smokehouse (36:27). Why are transfusion so dang good (42:25)? Millionaire bacon is the BEST smoke bacon recipe ever (46:45)! We talk about Joey Chestnut and his life of hot dog competition & eating (53:01). We answer and talk about some community questions (56:55). Check us out on our socials and website for recipes (1:05:46)!

What goes better together than BBQ and summertime? In this episode, Julia and Kris are joined by Ed Doyle and special guest Andy Husbands for a fun chat and best kept secrets for creating world-class BBQ. Andy is the Owner and Pitmaster of The Smoke Shop BBQ, with six locations in the Boston area, and author of six cookbooks, including Backyard BBQ and Pitmaster (over 100,000 copies sold). 

When it comes to twice the bark on pulled pork, believe me when I say no one else does it like us!Today, I'll be sharing with you my secrets to the perfect pulled pork with aaaaaall the bark you will ever need for that awesome, smoky flavor.This recipe will have you asking (or fighting) for seconds before you even finish your plate.Well then, what are you waiting for?Time to get the barbecue ready!Key Takeaways:Intro (00:00)Discover our pulled pork recipe! (00:39)Double your bark this way (07:23)That time TikTok roasted me (08:09)Throwback to my Texas cook-off (13:14)Additional Resources:Share this podcast with someone on social media!Visit Kosmo's website here.Check out Kosmo's YouTube channel. Connect with Kosmo:Instagram: @kosmosqFacebook: @kosmosqTikTok: @kosmos_q--Follow the podcast on Apple, Spotify, Google Podcast, Stitcher, or anywhere else you listen to your podcasts.If you haven't already, please rate and review the podcast on Apple Podcasts!

This Week's Episode Is A Very Special One.... It Is Our Birthday! We Began The Podcast One Year Ago, And Somehow We Made It This Far. We Appreciate Your Support Over The Last Year! To Celebrate Our Birthday, We Took The Show On The Road To Our Home Away From Home... BBQ Island. Please Enjoy This Episode As We Talk With The Founder Of BBQ Island Mike West On The Show. Mike Shares How BBQ Island Started, Where It Is Today, And The Future Of BBQ Island. Mike Also Shares What He Wants To See Change In The Industry, And What We Can Expect In The Future. We Wish We Could Have Celebrated With You All, As We Cooked Out And Enjoyed Some Great Lunch... If You Missed Us This Time, Do Not Worry.... Something You Are Going To Like Is Cooking!!

Making ourselves hungry to start the show + One of us thinks we couldn't compete against Little League World Series players

This episode was brought to you by Zavala's Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new monthly BBQ subscription box service! Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.   Far West Texas is one of the most magical regions of the state to visit for a number of reasons, but until recently barbecue wasn't one of them. That has changed in recent years and Brick Vault Brewery and Barbecue is a big reason why. Phillip Moellering came to Marathon for school and never left, having worked at the beautiful Gage Hotel for 14 years and in 2018 opening Brick Vault. With a strong menu of quality sides, craft sausage and meats produced by Phillip, Jerek Lara and the Brick Vault that pair well with their award winning housemade beers created by brewmaster Amy Oxenham, Brick Vault Brewery and Barbecue is an oasis as you arrive at the gateway to Big Bend. Instagram: brickvaultbreweryandbbq Thurs-Fri: 5p-9p Saturday: 12p-9p Sunday: 12p-5p  

The Future of Q with Barbecue News Magazine Publisher, Kell Phelps and Sons of Baseball with Author, Mark Braff Kell Phelps is the publisher of the Barbecue News Magazine as well as running the National Barbecue Association (NBBQA).  He does all of this with his wife, Miss Janet. They have a new endeavor, The Future of Q which is an online magazine written by youths and aimed at the next generation of pitmasters.  Go to https://www.futureofq.com/ for more information.  If you have an interest in barbecue in any form then you need to subscribe to Barbecue News Magazine.  Kell is an avid Atlanta Braves fan and we discuss both baseball and barbecue. Mark Braff is a diehard baseball fan. The idea for a book about the sons of former major league baseball players had been rattling around Mark's head for more than a decade before he began working on the project. It sprung from the thought of baseball as a bonding experience between so many fathers and sons, from talking about the game to tossing a ball around the yard. But what is it like when dad is a professional baseball player?  In the book, Sons of Baseball:  Growing Up With a Major League Dad, Braff has interviewed the sons of former MLB players and we learn of the experience as the sons speak. We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories,  Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.   Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq  

Today on the HowToBBQRight Podcast, Malcom and I discuss our Palmer Home “Feed a Family” campaign and its prizes (01:34)! How was our experience at the Collinsville “Smoking on Main” event (02:44)? What are Pork Steaks (04:45)? The Saint Louis BBQ Society competition was fun until a crazy storm blew through (08:58). Malcom had the opportunity to try S.T.A.G. Beer (11:40)! What is a horseshoe sandwich (14:50)? Does BAD WEATHER affect your smoke on the grill (19:31)? Humidity AND altitude both have an affect on grilling (23:14). What are the BEST & WORST cookers for lousy weather (29:55)? We answer some Q&A from our Let's Get to Cookin' community (32:18). These are the 'TOP 5' Steakhouses in the Mid-South (36:55). What's coming up this week (45:55)?

TV Villegas is celebrating his birthday this week, while Cinema Steven rounds out the month celebrating his birthday as well.  Since both Screen Addicts have August birthdays, they were inspired to rank their top three favorite scenes in FILM and TELEVISION that include a birthday celebration.  Submit your fan questions to:  screenaddictspodcast@gmail.comGo to www.betterhelp.com/SCREENADDICTS for 10% off your first month of therapy withBetterHelp and get matched with a therapist who will listen and help #sponsoredGet 20% OFF @manscaped + Free Shipping with promo code SCREENADDICTS at MANSCAPED.com! #ad #manscapedpod

In this week's edition of The Michigan Recruiting Insider, Sam Webb, Steve Lorenz, and Brice Marich share the Michigan recruiting outlook after the losses of Aaron Scott to Ohio State and Bennett Warren to Tennessee, and visits by major targets to the annual Barbecue at the Big House. The crew shared the latest on 2025 five-stars David Sanders and Bryce Underwood after there visits. They also share the latest rumblings on Gatlin Bair with his decision fast approaching. The podcast concludes with an interview with new Michigan commit Bobby Kanka, who stopped by the TMI studio to reflect upon his decision. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Emails, Your Guess is as Good as Mine Categories: The Hottest Cities & BBQ! Plus Headlines Mike is NOT working on!

Seriously, we've nailed it - the perfect macaroni and cheese recipe! Just in time for National Mac and Cheese Day, we whipped up the cheesiest mac and cheese you'll ever taste.Here's the kicker - we took it up a notch with some mouthwatering bacon, brisket, and a few secret ingredients.You gotta tune in for this, trust me!I'm telling you, while we were filming, my stomach was growling like a bear in hibernation. I was starving! And talking about such perfection didn't help my condition.But, even if I was full, I'd still crave a bite of this heavenly smoked mac and cheese. I mean, who doesn't love some good old mac and cheese, right?So, go ahead, check it out! It's gonna blow your taste buds away!Key Takeaways:Intro (00:00)Kosmo's smoked mac and cheese recipe (00:25)Drunken mac and cheese (03:27)A few words on the Publix Deli Buffalo Chicken Tender Sub (04:48)The ultimate cheat code to pastrami (07:52)Additional Resources:Share this podcast with someone on social media!Visit Kosmo's website here.Check out Kosmo's YouTube channel. Connect with Kosmo:Instagram: @kosmosqFacebook: @kosmosqTikTok: @kosmos_q--Follow the podcast on Apple, Spotify, Google Podcast, Stitcher, or anywhere else you listen to your podcasts.If you haven't already, please rate and review the podcast on Apple Podcasts!

 In this week's episode, Sid Evans, Editor-in-Chief of Southern Living, chats with legendary pitmaster Ed Mitchell and his son, Ryan, who's helping to bring the family business to a new generation. In addition to a long-awaited barbecue joint set to open in 2024, the duo have a new book out with co-author Zella Palmer called Ed Mitchell's Barbeque, which delves into the deep history and traditions of whole-hog cooking in North Carolina. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Script Editor Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome back to another thrilling episode of Packernet After Dark, hosted by the one and only Pack Daddy!

Kannon Shanmugam rejoins Sarah and David for another SCOTUS opinion wrap-up and barbecue showdown for this live taping in front of a lucky audience of summer associates. The trio discuss the implications of SCOTUS cases versus the notoriety of them and: -Sarah and David's SCOTUS beefs -Sarah's impasse for longer arguments and more cases -Attire for oral arguments (don't forget the lucky suspenders) -A review of Judge Jackson's first term -Barbecue and burger debates -Summer Associate questions Show Notes: -Matt Levine for Bloomberg Opinion on Twitter/Musk saga Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Marsh joins us for an atheist review of Baptists at Our Barbecue, the story of Mormons not having any interesting stories to share but still feeling like they should share something. --- This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/awful and get on your way to being your best self. --- Check out more from Marsh on Be Reasonable and Skeptics with a K Get tickets to QED here. --- If you'd like to make a per episode donation and get monthly bonus episodes, please check us out on Patreon: http://patreon.com/godawful Check out our other shows, The Scathing Atheist, The Skepticrat, Citation Needed, and D&D Minus. Our theme music is written and performed by Ryan Slotnick of Evil Giraffes on Mars. If you'd like to hear more, check out their Facebook Page: https://www.facebook.com/EvilGiraffesOnMars/?fref=ts All our other music was written and performed by Morgan Clarke. To hear more from him, check him out here: https://www.morganclarkemusic.com/