Podcasts about Barbecue

Barbecue RUGBY

Send us a textIn this episode of Barbecue Radio Network, host Freddie Bell talks with Chef Eric Pearson, a seasoned pitmaster known for his expertise in clean smoke and deep flavor. Pearson shares his journey from grilling to barbecuing, discusses his inventive techniques including using peach nectar for marinating pork chops, and touches on his experiences with beekeeping and maple syrup making. The conversation also covers tips for beginners and explores the nuances of creating a balanced smoky flavor.www.bbqradionetwork.com

Send us a textIs it time to PANIC for NC State Basketball? Is the Gasparilla Bowl a preferred Bowl Game for the Tuffy Talk crew? CAN NC STATE MEN'S SOCCER WIN THE NATIONAL CHAMPIONSHIP?

Barbecue F1 // GP et FORMULE 1 à la sauce BARBECUE SPORT CLUBEmission du 10 décembre 2025GP24 ABOU DABI - Le champion en LandoS05E19Avec Jacques Lafrite, Lance Niole, Takuma Sado et Charles Carrefour Lando Norris champion. Est-on content ? On va en parler Max Verstappen remporte encore le grand prix. Que dire encore à son sujet ? C'est fini pour Helmut Marko chez Red Bull Hamilton sans podium et sans passion en 2025 Sainz et Williams : belle fin de saison Hadjar est déjà en Red Bull pour les essais de fin de saison Et beaucoup d'autres choses AGENDA - Barbecue F1 est disponible à l'écoute sur toutes les plateformes (YouTube, Spotify, Deezer, Apple, Podcast Addict...) après chaque Grand Prix le mercredi à partir de 6 heures.

As the winter chill settles over Berryville, the Barns of Rose Hill is anything but dormant. In this episode of "Tourism Tuesday" on The Valley Today, host Janet Michael talks with Executive Director Martha Reynolds to discuss the dynamic calendar of events, exhibits, and community initiatives that will keep the arts alive and thriving well into 2026. From innovative art collaborations to milestone anniversaries, the Barns is poised to be a cultural beacon for the region. Winter Exhibits and Artistic Collaborations Despite the common perception that winter is a slow season for the arts, Martha reveals that it's actually one of the busiest times at the Barns. The season kicks off with a unique collaboration with the Firehouse Gallery, featuring a collective of artists from the Eastern Panhandle of West Virginia. This exhibit, ideal for holiday gift-giving, showcases a diverse array of media—from pen and ink to watercolor, photography, and jewelry. Following this, local artist Jim Haller will present a meditative stippling exhibit, offering visitors a narrative-rich visual experience. Looking ahead, the Barns will spotlight emerging talent through its partnership with the Clarke County High School IB Art Program and a special exhibition by rising artist Kristin Fiorvanti. These initiatives underscore the organization's commitment to nurturing new voices and providing a platform for creative experimentation. Celebrating Milestones: VA250 and the Barns' 15th Anniversary The coming year is especially significant as it marks both the 250th anniversary of the nation and the 15th anniversary of the Barns of Rose Hill. Martha shares her excitement about the Clarke County VA250 committee's collaborative efforts, which will bring a wide variety of programs to the community. Highlights include a kickoff event at Chilly Hollow Brewing Company, a book talk on the Saratoga battle, and a concert series exploring the roots of American music. The Barns will also host a film series in partnership with the American Legion, ensuring there's something for everyone during this historic celebration. Music for Every Taste: Bluegrass, Barbecue, and Beyond Music lovers have much to look forward to, as the Barns' popular Bluegrass and BBQ series returns with crowd favorites like the Plate Scrapers and newcomers such as indie folk cellist Ollella and bluegrass band Damn Tall Buildings. Martha emphasizes the importance of breaking down genre barriers, encouraging audiences to experience the full spectrum of musical styles—from traditional Appalachian tunes to contemporary indie folk. The series not only entertains but also fosters a sense of community and shared appreciation for the arts. Supporting the Arts: The Power of Community Involvement Throughout the conversation, both Janet and Martha stress the vital role of community support in sustaining the Barns' robust programming. Year-end giving, memberships, and ticket sales are crucial for funding concerts, exhibits, and educational initiatives. The Barns also encourages residents to shop local and consider gift memberships, which offer exclusive benefits and help keep the arts accessible to all. As the Barns approaches its 15th anniversary and the conclusion of a decade-long endowment campaign, Martha reflects on the organization's growth and the importance of community engagement. She invites everyone to share their favorite memories and stories, reinforcing the idea that the Barns of Rose Hill is, above all, a community-driven institution. Stay Connected and Get Involved For those eager to stay up to date, Martha recommends visiting barnsofrosehill.org and following the Barns on Facebook. With a full calendar of events, regular newsletters, and a growing online presence, the Barns ensures that no one misses out on the vibrant cultural life of Berryville and Clarke County. The Barns of Rose Hill stands as a testament to the power of art, music, and community. As it enters a milestone year, the organization invites everyone—residents and visitors alike—to join in celebrating creativity, history, and the enduring spirit of collaboration that defines this special place.

Barbecue FOOT // Le FOOTBALL à la sauce BARBECUE SPORT CLUBEmission du 8 décembre 2025 en direct sur YouTube, Twitch et Facebook, puis en replay audio sur notre podcast AGENDA - On se retrouve chaque LUNDI soir à 21H pour le LIVE hebdo et la version audio est disponible dès le lendemain matin sur vos plateformes d'écoute préférées : Apple Podcasts, Spotify, Deezer etc.

In this deeply personal and inspiring episode, Dr. Nancy Chedid—surgeon, educator, writer, musician, and cultural bridge—shares the extraordinary journey that shaped her life across the United States and Lebanon. From training at Yale, Johns Hopkins, NYU, and Harvard to rebuilding a life in Beirut after loss, Dr. Chedid reflects on identity, purpose, and the power of weaving medicine with the humanities. She discusses her memoir Snow on the Barbecue, her transformative years at LAU, the creation of humanities-in-medicine programs, and the profound impact of mentorship and community. We explore themes of home, displacement, grief, belonging, and reinvention. This episode is a tribute to the resilience of the human spirit and to the many ways one can build a meaningful life across continents.  #LebanesePhysiciansPodcast #NancyChedid #HumanitiesInMedicine #MedicineAndHumanities #MedicalEducation #PhysicianStories #WomenInMedicine #LebaneseDiaspora #ArabAmericanVoices #Lebanon #Beirut #DiasporaStories #Memoir #LifeTransitions #Resilience #Healing #HomeAndBelonging #IdentityAndCulture #StorytellingInMedicine #MentorshipMatters #AcademicMedicine #ArtsInMedicine #CreativeWritingInMedicine #GlobalMedicine #CrossCulturalJourneys #Reinvention #GriefAndHealing #BeirutPortExplosion #SnowOnTheBarbecue #LebaneseWriters #ArabDiaspora Episode also on YouTube    

Episode 320 is a grand slam as we welcome Barbecue Hall of Fame member, Ardie Davis and newly inducted member of the Order of the Magic Mop, Chef Ray Sheehan, plus author David Krell brings Bo Belinsky to life in his book, Bo Belinsky:  The Rise, Fall and Rebound of a Playboy Pitcher and Dan Lloyd Discusses Big Dog Sauce Company's newest venture. Ardie Davis aka Remus Powers, Ph.B. is a 2016 Barbecue Hall of Fame member in the celebrity/humanitarian category.  Ardie is a founder of the American Royal Barbecue Sauce Contest which is the world's largest sauce contest.  He is a charter member of the KCBS, instrumental in the development of the Certified Barbecue Judge curriculum, and author of the oath recited by each judge prior to judging a contest.  Ardie has written numerous BBQ books.  He has also been interviewed by the History Channel regarding barbecue, on more than one occasion.  In 2003 he was named a Kansas City Barbecue Legend by the The Kansas City Star. Ray Sheehan is no stranger to awards as he has been writing award winning cookbooks and producing a lineup of award winning sauces and rubs over the last several years.  His latest achievement is his induction into the prestigious Order of the Magic Mop.  The ceremony was led by Barbecue Hall of Famer Ardie Davis, who presented Ray with the symbolic Magic Mop in recognition of his contributions to the betterment of barbecue and humankind, and his ongoing efforts to promote youth involvement in barbecue.  The mop was signed by Ardie Davis and Carolyn Wells, as well as being marked “XX for Chef Paul Kirk.” The mop, made by the late Mr. Gattuso, is believed to be the last of its kind, crafted with an olive wood handle, high-quality Egyptian cotton head, stainless steel wire, and a stainless steel nail.  For more information on Ray Sheehan and his products go to https://www.raysheehan.com/ David Krell is an author and baseball historian.  He joins us once again as he discusses his new book, Bo Belinsky:  The Rise, Fall and Rebound of a Playboy Pitcher.  Belinsky's story is fascinating.  He began in the minor leagues in the mid–1950s, gained a spotlight with a no-hitter for the Angels during his rookie season, and endured severe ups and downs. Along the way, he dated the most famous actresses in America, including Mamie Van Doren, Connie Stevens, and Tina Louise.  Fans did not know about the disastrous effect of Belinsky's alcoholism and drug abuse. Three marriages resulted in divorces.  In the 1990s when he moved to Las Vegas he embraced sobriety and found a satisfying new career.  Interviews with Belinsky's friends and colleagues show a different side to this controversial player who experienced the benefits and the terrific costs of fame.  For more information on David go to https://davidkrell.com/ Dan Lloyd is a cofounder of the Big Dog Sauce Company, specializing in all-natural sauces and rubs. The idea was born in Colorado, but grew to maturation cross-country in New Hampshire.  Taken from their website, "We're more than just sauces; we're about igniting your taste buds and elevating every dish you create."  Dan is a true visionary with his products and now has a way for lovers of his products to invest in the company.  To learn more go to  https://invest.honeycombcredit.com/campaigns/Big-Dog-Sauce-Company We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, 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     Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This episode features Mike Bryant from Bradshaw & Bryant, Restaurant Gal, psychic Ruth Lordan and Sabre Plumbing, Heating and Air Conditioning owner Steve Hucovski with homeowner tips. 

What happens when a dentist who started with pegboards faces down stage four cancer and emerges with the wisdom of 44 years in practice?In this deeply moving episode, Dr. Allison House and Shawn Zajas sit down with Dr. Michael Thompson, a pioneering Arizona dentist whose career spans from the pre-internet era to today's AI-driven landscape. This isn't just another career retrospective—it's a masterclass in building authentic dental practice while maintaining unwavering integrity.Dr. Thompson opens up about the pivotal moments that shaped his authentic leadership journey: from that first meeting with Dr. House at Bucky's Barbecue 25 years ago, to the gut-wrenching decision to replace 50+ failed crowns at his own expense, to facing his mortality with stage four lymphoma and choosing to dedicate his "bonus years" to mentoring the next generation at A.T. Still University.The conversation tackles the profession's greatest challenges with refreshing honesty. When did the pressure to produce 100 new patients a month become the industry standard? How do you maintain ethical practice when overhead keeps climbing? What's the real cost of losing human connection in an increasingly automated healthcare system?Dr. Thompson shares his three-part formula for daily success—feeling well-compensated spiritually, professionally, and financially—and why compromising any one dimension leads to burnout. He reveals how his father's dinner table lessons about entrepreneurship shaped his practice philosophy, why he believes "you're only as ethical as you can afford to be," and what it really takes to build 30-year patient relationships in an era of corporate consolidation.But perhaps most powerful is his cancer journey: diagnosed at 67 while in the prime of his practice, facing refractory stage four B-cell lymphoma, and ultimately experiencing what he calls "a story too good to be true" through CAR-T immunotherapy. His reflection on looking back without regrets—"I don't regret the things I did, I regret the things I didn't do"—offers profound wisdom for practitioners at every career stage.This episode is essential listening for any dental professional wrestling with authentic practice in today's commoditized healthcare landscape, seeking to understand how to maintain integrity when business pressures mount, or simply wanting to hear what sustainable success looks like over a four-decade career.Subscribe to the podcast on APPLE: https://podcasts.apple.com/us/podcast/the-authentic-dentist/id1487586274Or SPOTIFY: https://open.spotify.com/show/6qapfaNRkcIlCjgIsftb60?si=d02c74cf4f924897

Michael Aubuchon of Koakai Brewing interviews Vince Marsaglia of Pizza Port Brewery.This Episode is Sponsored by:Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.FirsdTeaFirsd Tea is a proud sponsor of the Brewer to Brewer podcast. Firsd Tea offers more than tea, bringing herbs and botanicals from across the globe to your doorstep. Be it flower, root, or leaf, contact Firsd Tea to find colorful, fragrant, flavorful botanicals. Email info@firsdtea.com  for more.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Michael AubuchonGuest: Vince MarsagliaSponsors:  Malt Europ, FirsdTea, All About BeerTags: IPA, Pizza, Californina, Barbecue, FunPhoto Credits:  Courtesy of Michael Aubuchon and Vince MarsagliaThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

Barbecue F1 // GP et FORMULE 1 à la sauce BARBECUE SPORT CLUBEmission du 3 décembre 2025GP23 Qatar - Papaya Cliffhanger StudiosS05E18Avec Jacques Lafrite, Lance Niole et Susanne Loup Max Verstappen : le roi du désert McLaren : Papaya don't rule Piastri : un rebond Ferrari : carton rouge Sainz et Williams : belle fin de saison Hadjar chez Red Bull : la fin de la malédiction Et beaucoup d'autres choses AGENDA - Barbecue F1 est disponible à l'écoute sur toutes les plateformes (YouTube, Spotify, Deezer, Apple, Podcast Addict...) après chaque Grand Prix le mercredi à partir de 6 heures.

Send us a textIs NC State UNC's daddy? Was the regular season a success for Coach Doeren? What Bowl Game is NC State going to?

L'épisode de ce soir concernera le conseil de classe du premier trimestre de notre cher NBA et Valérie Damidot. Oui ce soir, avant de penser à maroufler, on va penser reconstruction de franchise. Quand tout va mal et que même l'équipe se fait battre par les Pels, qu'une seule chose à faire. Tout casser pour tout reconstruire. Donc ce soir, on va parler de 4 équipes qui en sont à différents niveaux de finition. On abordera aussi un peu la future NBA européenne pour dire du mal et de basket européen féminin pour finir sur une bonne note Avec Tony Parket, Joeffrey Lalsace et votre hôte Richard Raccourcis Enoy

What if your Big Bend trip started with stillness? We kick off a West Texas series by dropping into Marathon, a tiny town that appears like a mirage after miles of open desert—and turns out to be the smartest basecamp for exploring Big Bend National Park. With guest insights from Samuel, guest services manager at the Gage Resort and Spa, we unpack how a 1927 hotel became an oasis of warm wood, courtyards, and gardens where the noise of the world finally lets go.gagehotel.com We trace the property's roots from Alfred Gage's original build to JP Bryan's restoration and careful expansion, including Los Portales rooms, casitas, and the historic Captain Shepherd House. Samuel walks us through the event-ready Gage Gardens, where desert chic meets rose-lined paths, and explains why weddings here feel close-knit and unhurried. Need recovery after a canyon day? The spa delivers massages, facials, an outdoor hydrotherapy pool, steam room, and an infrared sauna, with a full gym included for guests.Food lovers get plenty to savor. The White Buffalo Bar pairs a legendary mount with a standout prickly pear margarita. 12 Gage serves contemporary American with West Texas flair, while Ghost Fire Pizza fires sourdough pies in a Napoli oven, and Brick Vault Brewery and Barbecue brings weekend smoke and house beer. Mornings belong to V6 Coffee for roastery-fresh drinks, hearty breakfasts, and boxed lunches for the park—because inside Big Bend, options are limited.We share practical trip planning: why Marathon's 45-minute run to the park entrance is a fair trade for comfort and culture, how to structure a two to three day stay, and where to fly (Midland–Odessa commercially, with private options nearby). Along the way, expect stories of quiet balconies, birds in old trees, and the kind of community warmth that makes you think, I could live here. If West Texas has been on your list—or if it's never crossed your mind—this guide will make you see the desert differently.Enjoyed the story and the tips? Follow, share with a friend who needs a desert reset, and leave a quick review so others can find their way to Marathon and Big Bend.Please support our show by shopping through Eagle Creek: https://alnk.to/gVNDI6N and/or feel free to donate to:http://paypal.me/TheROAMies And it means the world to us when you subscribe, rate and share our podcast. Alexa and RoryThe ROAMiesFollow us at:http://www.TheROAMies.com@The ROAMies: Facebook and Instagram YouTube and X.

This Week in Barbecue, Season 8 Episode 17, Rasheed Philips and Bryan Hull close out 2025 with an unfiltered talk about the state of BBQ. From canceled collaborations to Traeger's meltdown, from the rise of “tenderism” to the future of open-fire cooking, the duo tackles what barbecue needs to let go of and what deserves to rise in 2026.Topics Covered: The MOVE challenge and the BBQ fitness wave Why “tenderism” might be marketing gone wrong, Traeger lawsuits, tech burnout, and dropping stock prices. The Campbell's Soup controversy, Nostalgia, food quality, and the illusion of flavorThe cuts, cooks, and community BBQ needs next This Week in Barbecue is the podcast for those who love the culture, craft, and chaos of the pit. Subscribe for weekly episodes, hot takes, and everything barbecue

Barbecue FOOT // Le FOOTBALL à la sauce BARBECUE SPORT CLUBEmission du 1er décembre 2025 en direct sur YouTube, Twitch et Facebook, puis en replay audio sur notre podcast AGENDA - On se retrouve chaque LUNDI soir à 21H pour le LIVE hebdo et la version audio est disponible dès le lendemain matin sur vos plateformes d'écoute préférées : Apple Podcasts, Spotify, Deezer etc.

#podcast #veterans #meme In this episode, the hosts engage in a lively conversation filled with humor, personal anecdotes, and reflections on life. They discuss their recent experiences with friendsgiving, drinking, and cooking, particularly focusing on barbecue techniques. The conversation also touches on movies, streaming culture, and the impact of personal life changes. The hosts share their thoughts on various entertainment topics while maintaining a light-hearted and humorous tone throughout the episode. In this episode, the hosts delve into their experiences with gaming, particularly focusing on the community dynamics and emotional impacts of gaming. They reflect on their military service, discussing the importance of disobeying unlawful orders and the mental health challenges faced by veterans.Chapters00:00 Introduction to DD214 Network Podcast01:55 Friendsgiving and Holiday Celebrations07:58 The Art of Barbecue and Cooking Techniques13:05 Midlife Reflections and Podcasting Journey16:49 Upcoming Events and Time Perception17:03 Navigating Post-Service Life19:22 Reflections on Family and Milestones22:16 Cinematic Experiences and Reviews25:29 Literary Discussions and Insights33:16 Reality TV and Its Impact33:59 The Cutthroat World of Traders35:20 Reality Show Dynamics and Fan Engagement36:16 The Great Bungalow War Begins40:18 The Rise of Streamers and Community Conflicts43:29 Community Events and Gaming Dynamics46:13 Frustration and Gaming Culture46:29 Challenges in Gaming: Campers and Looting47:41 Apologies to Speranza: The Impact of Gaming on Real Places48:17 War Stories and Military Experiences49:34 Intensity of Live Fire Exercises51:18 Transitioning to Football: Game Day Excitement51:55 Overtime Drama: High Stakes in Football54:33 Thanksgiving Showdown: Cowboys vs. Chiefs55:50 Playoff Implications: Must-Win Situations58:35 Basketball Updates: Arizona Wildcats' Success01:00:12 GTA and Gaming Connections01:00:57 Controversy in Sports: Tom Brady's Misstep01:01:53 Game Day Controversies and Misunderstandings01:02:57 Political Discussions and Military Orders01:05:00 The Duty to Disobey Unlawful Orders01:07:54 Reflections on Military Experience and Media01:10:23 Thanksgiving Reflections and Mental Health AwarenessDD214 Network PodcastDirected & Produced by Jonathan ‘Clean' SanchezHosted by Joe Squillini & Jay CampbellEdited by Clean Sanchez Media, LLCMusic by Shrieks666 ("Shadow Surfing," "Voices Getting Louder") – Check them out on Bandcamp!Website: CleanSanchezMedia.comAffiliate LinksGovee - https://govee.sjv.io/CLEANHemper -https://www.hemper.co/DD214Disclaimer: This Podcast contains adult language. Adult Supervision is advised.Fair Use Disclaimer:The content provided on this podcast may include material subject to copyright protection. In accordance with the principles of "fair use" as defined in Section 107 of the Copyright Act of 1976, the use of copyrighted material on this podcast is for purposes such as criticism, comment, news reporting, teaching, scholarship, or research.The determination of whether the use of copyrighted material constitutes fair use is made on a case-by-case basis, taking into account various factors outlined in Section 107. The inclusion of such material is not an endorsement by the DD214 Network Podcast or Clean Sanchez Media, LLC, but is meant to enrich and contribute to discussions within the specified purposes of fair use. All copyrights and trademarks are the property of their respective owners.Shop official merch for DD214 Network: http://www.CleanSanchezMedia.com

Send us a textThis week on Barbecue Radio Network, host Freddie Bell on Barbecue Radio Network as he sits down with world-renowned pitmaster Aaron Franklin of Franklin Barbecue. From brisket perfection and evolving barbecue culture to new projects, old cookers, and the heart behind his craft, this episode dives deep into the passion, people, and purpose that keep Franklin's fires burning. —right here on Barbecue Radio Network!www.bbqradionetwork.com

Send us a textHas NC State created a Cross Country DYNASTY? Can Coach Doeren save this season?  Should we panic about NC State Basketball?

Episode 318 features Grammy-winning country music superstar, Brad Paisley and Emmy-winning writer extraordinaire, David Wild as we discuss our mutual love for baseball, barbecue, music, and so much more. Brad Paisley is a country music superstar and has won three Grammy Awards, two American Music Awards, 14 Country Music Association Awards and 15 Academy of Country Music Awards.  Brad has 24 number one hits and, in 2008 became the first artist to achieve 10 consecutive Billboard Country Airplay number one singles and in 2010 he was named the CMA Entertainer of the Year.  He and his wife, Kimberly Williams-Paisley, are co-founders of the nonprofit organization The Store, a free-referral based grocery store, which aims to empower low-income individuals and families in the Nashville area. For more information, visit www.thestore.org.  Brad is a tremendous Los Angeles Dodgers fan and has played the National Anthem for some of their games.  His most recent rendition was prior to this year's extra inning game which the Dodgers won in the 18th inning.  For more information on Brad Paisley go to  https://www.bradpaisley.com/ 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.  He first joined us on episode 300 and is back with his friend, Brad Paisley as they are both tremendous Los Angeles Dodgers fans and enjoying their back-to-back World Series Championships. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, 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        Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode, Carl sits down with Stan Hays, co founder and CEO of Operation BBQ Relief, to talk about what it really looks like to feed people on the worst day of their lives. From the recent deployment to Jamaica after a massive hurricane to the emotional weight of serving their thirteen millionth meal, Stan shares the stories behind the numbers, including the moment a simple pulled pork sandwich became a symbol of love, humanity and hope.Joining the conversation in studio is champion pitmaster Tillman Lee Nelson III of Tillmans BBQ. Tillman rolls in with award winning brisket, his Perfect 200 rub and honest talk about the grind of the competition circuit, marriage on the road, barbecue family and why he still watches every face in the room when people take that first bite. Together, Stan and Tillman dig into why barbecue has such a deep emotional pull, how the barbecue community shows up for each other, and what it means to use food as a vehicle for comfort, connection and service.Key takeaways: • What it takes for Operation BBQ Relief to activate in places like Jamaica and why safety, dignity and cultural respect matter as much as the food. • How a pulled pork sandwich, a parking lot and one stranger's gratitude helped Stan find his “why” and changed how he sees the work forever. • Why competitive barbecue is a family sport for Tillman, how his wife Amy became the real secret weapon, and why the barbecue community feels like a second family. • Simple ways listeners can get involved, from volunteering with OBR at OBR.org to supporting the people doing the cooking in their own communities.About Walk-In Talk Podcast and Walk In Talk Media:Walk-In Talk Podcast is hosted by food industry veteran and storyteller Carl Fiadini, shining a light on the flavor, the hustle and the heart of the industry. Walk-In Talk is the official podcast for the New York, California and Florida Restaurant Shows and the Pizza Tomorrow Summit, and the on-site media partner for the US Culinary Open at the NAFEM Show. Walk In Talk Media is also the North American media platform for The Burnt Chef Project and regularly supports cause driven partners like Operation BBQ Relief and Hogs for the Cause. Recorded at Ibis Images Studios, where food photography comes alive and Carl gets the first bite. Learn more at thewalkintalk.com.Mentioned in this episode:Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs. Metro Foodservice Solutions Kitchen and back-of-house systems for better flow and function.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

ourth-generation leader Taylor Dorman, EVP of Operations at Kansas City's Jack Stack Barbecue, shares how his family has grown a simple 1950s Hickory-smoked BBQ joint into six high-volume restaurants, a catering division, nationwide shipping, and a retail production facility—while staying true to the values that built the business. He explains the family rule that every next-generation member must work elsewhere and earn a promotion before returning, and why he chose to start back in the kitchen before stepping into leadership. Taylor breaks down their core “Hope Through Hospitality” values—Humility, Optimism, Passion, Engagement—which guide hiring, coaching, and daily execution across 850 team members. He discusses how Jack Stack stands out in a competitive BBQ market by offering an elevated but welcoming full-service experience, and how the company navigates rising beef costs, aggressive local competition, and evolving technology without sacrificing genuine hospitality. As a husband and father of three, Taylor also shares how he protects small pockets of time, avoids burnout, and approaches his role as a steward of a 68-year legacy focused on long-term impact rather than short-term gains.10 key takeaways Jack Stack is a 68-year-old, fourth-generation family business with six restaurants, catering, shipping, and retail production. Family members must work outside the business, earn a promotion, and return only in existing roles—no shortcuts. Taylor started back as an assistant kitchen manager, completed a 20-week MIT program, and spent years in operations before becoming EVP. The brand wins by pairing top-tier barbecue with an elevated full-service experience that welcomes every type of guest. Their HOPE values—Humility, Optimism, Passion, Engagement—form the cultural backbone of the company. Humility is non-negotiable; promoting leaders without it can erode a multi-generational business fast. Restaurants offer real human connection and skill-building, especially for younger workers raised on screens. Technology is used only when it improves convenience; hospitality must always stay personal and accessible. Pricing and traffic are major challenges due to beef costs and dense competition; Jack Stack tackles this through strategic purchasing and partnerships like Food Service IQ. Taylor manages work and family by reclaiming small daily pockets of time, building healthy routines, and consistently showing up for both his team and his home.

Gone are the days when people seeking good barbecue in these parts had to go on a road trip: Nowadays, a good smoked brisket is a stone's throw away from basically every Austinite. And maybe as a result of the sheer number of great barbecue joints, it takes more than a good smoked brisket to impress the Central Texan palate. On today's episode, host Nikki DaVaughn is joined by Texas Monthly's barbecue editor, Daniel Vaughn, to talk about Austin's best budget and splurge barbecue, local standouts, and where to find some excellent macaroni and cheese. Plus, hear how Vaughn survives days-long barbecue trips that require multiple stops in one day.  Want some more Austin news? Then make sure to sign up for our Hey Austin newsletter.  And don't forget– you can support this show and get great perks by becoming a City Cast Austin Neighbor at membership.citycast.fm  Follow us @citycastaustin You can also text us or leave a voicemail.  Interested in advertising with City Cast? Find more info HERE  Learn more about the sponsors of this November 19th episode: DUER - Get 15% off at shopduer.com/ccaustin Simply Eloped

durée : 00:02:38 - Regarde le monde - La violence en Haïti atteint un niveau critique avec les menaces du chef de gang "Barbecue". Les autorités sont sur le pied de guerre face à une situation qui paralyse la capitale et inquiète la communauté internationale. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

durée : 00:02:38 - Regarde le monde - La violence en Haïti atteint un niveau critique avec les menaces du chef de gang "Barbecue". Les autorités sont sur le pied de guerre face à une situation qui paralyse la capitale et inquiète la communauté internationale. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Send us a textWhat does NC State need to do on Saturday to pull the upset over Miami?  What should NC State be concerned about going against Miami?

Send us a textThis week on Barbecue Radio Network, Freddie Bell fires up a mouth-watering conversation with barbecue legend Heath Riles of Olive Branch, Mississippi. From welding his first smoker in high school to creating award-winning rubs, sauces, and ribs that have conquered Memphis in May, Heath shares how hard work, family, and flavor turned a backyard hobby into a global barbecue brand —right here on Barbecue Radio Network!www.bbqradionetwork.com

THE STATE OF BBQ: A TEXAS MONTHLY SPECIAL, which, for the first time, brings the story of how the magazine compiles its influential Top 50 BBQ Joints List under the direction of renowned barbecue editor Daniel Vaughn. Published only once every four years, the list is known as the “Olympics of Barbecue” and has the power to transform a restaurant's business and launch careers into a national spotlight. What does it take to be Texas Monthly Magazine's Barbecue editor? Vaughn has been to over 2500 BBQ joints in just about every community in Texas, averaging about 50 barbecue joints per month! Through the lens of barbecue — which has expanded to incorporate immigrant cuisines — Vaughn shows how Texas is changing, and smoked meats and profiling pitmasters is one way to tell that story. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

On this episode of the podcast, we sit down with Blake Malan, the owner and founder of Bacana Grills, to hear the story behind his vision and passion for creating something truly unique. Blake shares what inspired him to start Bacana, how his love for Brazilian barbecue shaped the brand, and what sets his grills apart from anything else on the market. We dive into the design process, the custom accessories he's developed, and what it takes to bring a new product to life right here in Utah.We also talk about Blake's journey as an entrepreneur, the challenges of building a business from the ground up, and how the Salt Lake City community has supported his growth. He also gives us a look at his catering business, the bold flavors that define his menus, and what makes his events stand out. Whether you're a barbecue fan, a food lover, or just enjoy hearing stories from local business owners, this conversation with Blake from Bacana Grills is one you'll really enjoy.New episodes every Tuesday! Please support and subscribe and tell your family and friends.

SummaryThis is the story of how a "pipe dream," a full-time job, and a Billy Currington song accidentally launched one of barbecue's most memorable brands.Jason Rains, the founder of "Pretty Good At Drinking Beer Barbecue," joins us to share his wild 15-year journey. He started with zero experience and a team name that's a marketing nightmare (but a fan favorite). He pulls no punches, recounting the story of finishing "dead ass last" at a major competition only to fight his way back to a Grand Reserve (second place) finish years later.In this episode, Jason shares the unfiltered story behind his brand, his bold quest to create a sauce "better than Head Country" (a big deal in Oklahoma!), and his new projects, including a non-traditional smoker cookbook and a revolutionary no-sugar-added sauce sweetened with monk fruit.More than just barbecue, this is a story about community, passion, and hustle. Jason balances his full-time job and a return to college for digital marketing, all while running his growing business. His core philosophy? "Food doesn't care about your race. Food doesn't care about your religion... Food brings people together."In this episode, you'll learn:The Origin Story: How a Billy Currington song on a back porch led to the "PGADB" brand.The Competition Grind: The truth about competing, from finishing "dead ass last" in 2015 to claiming a top prize.Oklahoma Sauce Wars: The cultural importance of Head Country and Jason's mission to create a sauce he loves even more.What's Next: A sneak peek at his upcoming second cookbook (focused on non-traditional smoker dishes) and his new no-sugar-added sauce.The "Pipe Dream": How Jason's passion project evolved into a legitimate business with employees.Core Philosophy: Why supporting local businesses and the spirit of community define the barbecue world.The Big Picture: Jason's powerful belief that food is the ultimate unifier, transcending politics, religion, and race.Chapters:0:23 The Origin of "Pretty Good At Drinking Beer Barbecue"3:06 Branding Challenges and Success4:18 Barbecue Competition Experiences5:38 The Evolution of BBQ Sauces6:07 Head Country BBQ Sauce in Oklahoma7:07 Changing Judge Preferences8:12 Developing a Sugar-Free BBQ Sauce10:11 Barbecue Sauce and Family11:37 The Science of Smoking Meat15:06 Smoker Recommendations: Hasty Bake and Oklahoma Joe19:00 The Nook and Local Business Support21:19 Philosophy of Supporting Local Businesses22:19 Challenges of Competing with Big Box Retailers24:26 Why "Pretty Good At Drinking Beer Barbecue" Avoids Walmart25:27 Working with Homeland Stores27:38 The Realities of the BBQ Sauce Business29:59 Shipping BBQ Sauce Nationwide31:09 The Power of Food to Bring People Together31:56 Juggling a Full-Time Job and a "Pipe Dream" Business33:09 The First Cookbook: "I'd Smoke That"34:09 Non-Traditional Smoker Recipes37:18 Plans for the Second Cookbook39:31 The Value of Teaching and Community40:06 Smooth Sailing and Stressful Times41:09 Leaving a Legacy41:35 The Camaraderie of the Barbecue World43:24 First Grand Reserve Win46:25 Helping Fellow Competitors50:18 Favorite Food (Not Barbecue)51:00 Regional Barbecue Styles52:48 Belief in Luck vs. Smartness53:34 Returning to College for Digital MarketingBecome a supporter of this podcast: https://www.spreaker.com/podcast/brews-business--5630487/support.

Send us a textThis week on Barbecue Radio Network, host Freddie Bell fires up the grill with the crew from Black Smoke BBQ — a brotherhood of pitmasters bringing bold flavors and community pride to the world of barbecue. Hear how they came together, what fuels their passion, and the secret behind their legendary smoked mac and cheese! —right here on Barbecue Radio Network! www.bbqradionetwork.com

Dustin Bartz is back. No more Alondra, no more food tuck, it's now a restaurant in Redondo Beach. What does he have for us?Bartz Barbecuehttps://www.instagram.com/bartz.barbecueE-Zonehttp://flavorsbyezone.comNitty Sakhttp://instagram.com/nittysakChicletshttps://www.instagram.com/chiclets_los.angeles/

In this episode of the Southeastern Fly Podcast, host David Perry welcomes returning guest Rob Jeeves for a deep dive into DIY Fly Fishing North Carolina. Rob—who cut his fly-fishing teeth in the Tar Heel State before moving north—shares hard-earned insights on planning and fishing a self-guided trip through the region's freestones, headwaters, and neighboring tailwaters.They cover everything from gear and fly selection to reading water, fishing etiquette, and why Western North Carolina continues to call anglers back. Rob also gives behind-the-scenes stories from his YouTube channel and his recent post—Hurricane Helene series that revisited many of his favorite Appalachian streams.Highlights of the EpisodeA Lifelong Connection: Rob's fly fishing story began while studying at NC State and evolved into years of exploring mountain waters like Stone Mountain, Helton Creek, and the Elk River around Banner Elk.Freestone Favorites: Insights into fishing high-elevation brook trout streams and valley rivers—how to pack multiple rods, pick versatile flies like the Elk Hair Caddis and pheasant tail, and read tight mountain water.Tailwater Talk: A look across the Tennessee line to the Watauga and South Holston—what to know about generation schedules, long leaders, and using local fly shops for up-to-date hatch info.DIY Done Right: How to plan a North Carolina fishing trip that balances comfort and adventure—whether you're camping along the Davidson or staying in an Airbnb near Boone or Brevard (bonus tip: bring a paper map, not just your phone).Beyond the Fishing: The camaraderie of the Psycho Fly Fishers, 25 years strong, reminds us that great trips are about more than fish—community, memories, and shared time on the water.Post-Helene Perspective: Rob's YouTube series documents the aftermath of Hurricane Helene and the resilience of mountain communities rebuilding their homes, bridges, and beloved trout streams.Food Stops Worth the Drive: Don't miss local gems like The Starving Squirrel, Banner Elk Café, Pie on the Mountain in Lansing, and the Old Hampton Store and Barbecue in Linville.Whether you're plotting your first DIY fishing road trip or just want to relive time on familiar waters, this episode captures the spirit, simplicity, and soul of fly fishing in the Blue Ridge. This is for sure a must-listen for anglers who want to explore North Carolina's mountain waters.ResourcesInstagram: @robjeevesYouTube: RobJeeves1972The Starving Squirrel — Great spot for coffee and breakfast in the High Country.Old Hampton Store & Barbecue — Classic Southern BBQ and live music.Pie on the Mountain — Must-stop for pizza in Lansing.Banner Elk Café — Local favorite mentioned by Rob.

THE STATE OF BBQ: A TEXAS MONTHLY SPECIAL, which, for the first time, brings the story of how the magazine compiles its influential Top 50 BBQ Joints List under the direction of renowned barbecue editor Daniel Vaughn. Published only once every four years, the list is known as the “Olympics of Barbecue” and has the power to transform a restaurant's business and launch careers into a national spotlight. What does it take to be Texas Monthly Magazine's Barbecue editor? Vaughn has been to over 2500 BBQ joints in just about every community in Texas, averaging about 50 barbecue joints per month! Through the lens of barbecue — which has expanded to incorporate immigrant cuisines — Vaughn shows how Texas is changing, and smoked meats and profiling pitmasters is one way to tell that story. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Send us a textThis week on Barbecue Radio Network, host Freddie Bell steps up to the plate with Jeff Cohen and Leonard Abramson — the duo behind Baseball and Barbecue. Hear how Cub Scouts, smoked ribs, and New York Mets fandom turned into a hit podcast and lifelong friendship. Tune in and taste where smoke meets soul and the backyard is king  —right here on Barbecue Radio Network! www.bbqradionetwork.com

Welcome to this week's edition of the Flavors of Northwest Arkansas podcast, I'm John Engleman, thanks for being here! This week, we're at one of the most popular breweries in our area, Rendezvous Junction Brewing Company in Rogers where we're talking with Founder and Owner Mike Peerson and Head Brewer and COO Kenny Warden, but before we get to them?!? (*FOOD NEWS*) Mallory Files of the Ozark Charcuterie and Wine Bar BREAKS NEWS WITH US!! The Cellar on B Street opened last weekend Top Chef NWA took place on Saturday. We'll hear from the winner! Sugar Llama's opened over the weekend in downtown Rogers. We'll hear about their journey! Happy Anniversary to El Rey Bar and Grill and Pleasant Counter! We'll tell you all about Bistro 16's wine dinner and how you can score free tickets! The iconic Herman's Ribhouse is for sale. We'll hear why. The soon-to-open Sestina at the soon-to-open Compton Hotel in the Bentonville Square has named their chef! Sassafras Springs Winery has a gorgeous new spot on their premises The Dumont Creamery opened their doors in Bentonville this weekend Wright's Barbecue's Johnson location is close... VERY close to being done. Mike Peerson didn't start Rendezvous Junction at their current location. In fact, it started at the old Foster's Pint and Plate in Rogers... Of course, Foster's closed and that left them without a home and without folks to drink their beer. Who bought it during that time? We've interviewed them on here, so it won't be a surprise to many of you. In fact, Mike ended up taking one of his employees and now he's the head brewer and COO of the company, Ken Warden, who we'll be talking to as well. Mike and Ken will tell us how they got into beer, the successes and failures, and Mike talks about dying. Yes, he's officially died and been brought back. Some great stories- thanks for being with us here on the Flavors of Northwest Arkansas!

In this episode hosts Cal and Wigs conduct a "Cactus Call" interview with Lynn Lazzarini. The primary focus of the discussion is promoting an upcoming "Dog and PonyShow" fundraiser scheduled for Saturday, November 1st, at the Equestrian Center at El Dorado Ranch. Lynn Lazzarini explains that the event is free to attend, includes food from Rosta Joe's Barbecue, and features educational and fun dog and horse competitions, with proceeds benefiting the SNIPspay/neuter program and her therapeutic riding programs for people with disabilities and dementia. Additionally, the hosts briefly discuss Wigs' candidacy for the El Dorado Ranch HOA representative position and mention an upcoming Annual General Meeting (AGM) where residents will vote.For specific information or to make a donation: https://www.horsesinbaja.com

Notas del Episodio:En este resumen del episodio del pódcast titulado "Turn Left at the Cactus", las anfitrionas Cal y Wigs realizan una entrevista tipo "Cactus Call" (llamada Telefonica) con Lynn Lazzarini. El tema principal de la conversación es la promoción del próximo evento benéfico "Dog and Pony Show" (El Show de Perros y Caballitos), programado para el sábado 1 de noviembre en el Centro Ecuestre de El Dorado Ranch.El resumen explica que el evento es gratuito, contará con comida de Rosta Joe's Barbecue, e incluirá competiciones educativas y divertidas de perros y caballos, cuyos ingresos beneficiarán al programa de esterilización SNIP y a sus programas de equitación terapéutica para personas con discapacidades y demencia.Además, las anfitrionas mencionan brevemente la candidatura de Wigs para el cargo de representante del HOA de El Dorado Ranch, así como la próxima Asamblea General Anual (AGM) en la que los residentes podrán votar.

Joe Tulipana isn't just serving up BBQ, he's raising stakes, braising shanks and modernizing a KC classic. He's the owner and founder of Blind Box BBQ, where he's been serving old-school que with new school flavor that packs a punch for 10 years and counting. He isn't changing the game, just refining it. One burnt end - and relationship - at a time. And now, it's time to dig into the story of a young restaurateur who reverse-engineered his way from engineering to entrepreneurship…and built something truly special right here in Kansas City.Website: https://www.blindboxbbq.com/ Instagram: https://www.instagram.com/blindboxbbq/ Twitter: https://x.com/blindboxbbq Facebook: https://www.facebook.com/blindboxbbqCheck out the conversation on YouTube: https://youtu.be/vcmBjcNa_JM

In this episode, Heath Riles BBQ is joined by James Sanders, known as Big Black BBQ. They discuss James's journey into the world of barbecue, starting from his military background to his passion for cooking and sharing his experiences on social media. The conversation also touches on the connection between archery and barbecue, as well as James's favorite wild game to cook0:00 - Introduction to Big Black Barbecue1:07 - James's Journey into Barbecue6:15 - Transitioning to Social Media and Sharing Barbecue9:38 - The Connection Through Archery and Barbecue11:06 - Favorite Wild Game to Cook12:33 Exploring Game Meat: Elk and Antelope16:40 The Art of Barbecue: Favorite Proteins and Techniques23:10 Travel Tales: Oktoberfest and Culinary Adventures in Europe31:00 Bourbon Hunting: Discoveries and Daily Drinkers37:00 Bourbon Hunting Adventures42:33 Exploring Unique Bourbons48:30 Barbecue Techniques and Experiences53:15 Upcoming Hunts and Bourbon ReleasesJoin 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 #barbecue #cooking #wildgame #socialmedia #archery #BigBlackBBQ #HeathRiles #grilling #recipes #ShootinTheQue

0:00 - Cat mud butt. 4:00 - LIGHT RECOMMENDATIONS - “The Accountant”, “The Accountant 2”-----Executive Producers: Conner Dempsey • Dustin WeldonTheme Music by Dustin WeldonProduced & Engineered by Conner DempseyPowered by Zoom, QuickTime, Adobe Audition, & Adobe Premiere ProSpecial Thanks to Anchor FM (or “Spotify for Podcasters”, whatever)FOR ENTERTAINMENT PURPOSES ONLY. This is critique, protected under Fair Use.I DO NOT OWN THIS CONTENT. CONTENT IS IN THE PUBLIC DOMAIN.Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.

AP's Lisa Dwyer reports on a Jerky recall.

This week, Skylar sits down with Delvin Wilson, founder and grill master behind Delvin's Barbecue—a beloved spot in Amarillo's North Heights neighborhood. Delvin shares his story of growing up working in Houston seafood restaurants, honing his craft in country clubs across the South (including during the Midland/Odessa oil boom of the '80s), and ultimately bringing his passion to Amarillo. Their conversation goes beyond food, exploring how cooking can be an act of love, care, and community. It's thoughtful, touching, and, honestly—pretty mouthwatering.

We've got Danika Harrod on the Dump Truck this week to answer all of your calls about Japan, cool aliases, cheesecake, feet, and unfortunately, more of Mike's barbecue joke.Call into the Dump Truck at (707)EXIT-FLUSupport us directly and get new episodes ad-free by signing up for Giant Bomb Premium at https://www.giantbomb.com/join

She emptied her bowels into the Mister Coffee Coffee pot!

Episode 313 features country music singer and professional baseball player, Bryce Hensley and pitmaster for the Generation Q Barbecue competition team, Kevin Tatgenhorst Bryce Hensley was destined to perform in front of a crowd whether as a baseball player or a singer.  In the 2018 MLB draft he was chosen by the Kansas City Royals.  If it had not been for the pandemic he may still be pitching, but when the players were sent home at the start of the pandemic, Bryce made the decision to pursue his other passion as a country music singer.  Bryce received his first guitar at age five, but baseball season came and the guitar was put aside.  However, over time, Bryce picked the guitar back up and taught himself the basics.  He played select shows and performed at local dive bars while home on breaks from school, but kept a sole focus on his baseball career which culminated in his being drafted.  However, Bryce made the decision to pursue his other passion as a country music singer.  For more information on Bryce Hensley, including his music go to  https://brycehensley.com/ Kevin Tatgenhorst is a pitmaster for the Generation Q Barbecue competition team.  Kevin lives in Las Vegas, Nevasa, but began his life in Chicago, Illinois and he roots for the Chicago White Sox.  We discuss a small amount of baseball, but quickly jump into a barbecue discussion which details the growth of barbecue in Las Vegas.  It is a chance to learn about barbecue in a place you may not think about for this cooking method.  Kevin is a great spokesperson for the Nevada BBQ Association of which he is a member. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, 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         Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

It's here! The finale of the 2025 Septemburger tournament pits Wendy's against Dairy Queen and Carl's Jr. against A&W. Who will make it to the finals, and more importantly: who will take home the ability to proclaim themselves the best burger chain of the 2025 Septemburger field? I'm joined once again by filmmaker Tyler Eaton to cover Dairy Queen, comedian and author Ali Gordon to chat Wendy's, one of my best friends Herbert Amaya to review A&W, and composer James McEnelly to eat Carl's Jr. They also humor me and once again embody the chains they're helping me review to trash talk one another. 2nd Round: Wendy's (#1 seed) Baconator vs. Dairy Queen (#5 seed) Loaded A1 Stackburger Carl's Jr. (#3 seed) Western Bacon Burger vs. A&W (#7 seed) BBQ Bacon Crunch Burger Finals: ??? vs. ???

Memphis barbecue? Beyond the smoke, rubs, sauce, and off-in-the-distance blues music there's craft. Culture. The kind of stories you get only if you ask the right person. Someone like Ernie Mellor--Hog Wild BBQ pitmaster and inventor of barbecue nachos. Mellor takes us on a behind-the-scenes tour of the real Memphis barbecue scene, peeling back the bark to reveal the people, places, art, inspiration and passion in America's barbecue capital. Roll up your sleeves, folks. And dig in!  Visit the Legendary Brands That Make MOJO's Duck Season Somewhere Podcast Possible: MOJO Outdoors  Alberta Professional Outfitters Society Benelli Shotguns Bow and Arrow Outdoors Ducks Unlimited  Flash Back Decoys GetDucks.com Inukshuk Professional Dog Food  Migra Ammunitions onX Maps  Use code GetDucks25 Sitka Gear SoundGear Tom Beckbe USHuntList.com   Like what you heard? Let us know! • Tap Subscribe so you never miss an episode. • Drop a rating—it's like a high-five in the duck blind. • Leave a quick comment: What hit home? What made you laugh? What hunt did it remind you of? • Share this episode with a buddy who lives for duck season.   Want to partner? Have or know a story to share? Contact: Ramsey Russell ramsey@getducks.com  

Hello, media consumers! Bryan and David are back to discuss Bryan's quick trip to Dallas for the Micah Parsons return game. He lets you in on the dirty secret of football reporting, gets into the differences between the Micah trade and the Luka Doncic trade, and gives some barbecue reviews (00:24). Then they share some football audio from the weekend, including Gus Johnson's call of an Illinois running back fumbling just as he was about to reach the end zone and a sideline interview gone wrong with Bears coach Ben Johnson (11:10). The two also get into the Overworked Twitter Joke of the Week, Bernie Sanders entering biography status, and Leonardo DiCaprio going viral over what his manager wanted his name changed to (33:05). Hosts: Bryan Curtis and David ShoemakerProducer: Kyle Williams Learn more about your ad choices. Visit podcastchoices.com/adchoices