Cooking method and apparatus
Christie Vanover of Girls Can Grill is fresh off her GC in Indio CA. She just got back judging The Jack and is running SCA competitions. We run through her process and hear about her experience at the Jack and much more
In this episode I am joined by Jaime and Hiram (virtually) as we talk a little bit of Cowboys football as the rollercoaster ride continues as they keep us on the ropes whether they are a great team or a so so team. Jaime is barely hanging on to the band wagon. We also talk about the fight between Crawford and Porter and did Porter's dad throw him under the bus? We debate who the best pound for pound fighter is. I stop by GW's BBQ and Catering once again to enjoy some breakfast barbacoa. Hiram attempts to practice cooking steak and admits he needs some help. My attempt to cook a Thanksgiving meal outdoors was a success but not without a few hick ups. I attempt and execute a menu of smoked turkey, mac and cheese, scratch green bean casserole, jalapeno cornbread and sausage stuffing. I talk about what went right and some things I would change if I had to do it all over again. They guys talk about what they have planned for Thanksgiving and Hiram has a birthday party planned the day before Thanksgiving. I had my Thanksgiving meal early because I plan to travel to Austin on Thursday. We talk about some of the places we remember eating during our time in Austin and some of our visits. We end up mostly talking about places we ate at 2am after a night out. Jaime talks about his experiences working at Walmart on a Black Friday. He coins a term that would make Urban Dictionary blush. We talk a little bit about wrestling and the steroid controversy in sports. Hiram doesn't think the Rock is "All Natural". We talk a little bit about movies, specifically the ones that wrestlers star in. Hiram throws Derek Jeter under the bus but we respect his game and a dude. Hiram gives us some more details on his 20s Gatsby party he plans to have for his birthday. His bar plans to all dress up and have a 20s theme style party with prohibition drinks and old movies on the tube. Happy Birthday Hiram!!A bunch of joes that cook like pros!!!Ready Set BBQ Shophttps://www.readysetbbq.com/shop Law Office of Hector Hernandezhttp://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7YGW's BBQ & Catering Co.BBQ | United States | GW's BBQ Catering Co. (gwsbbqcatering.com)
Tracklistings: 1.Crazy Penis - Keep On 2.Shonn Hinton - That's The Way I Like It (SoulfFul Re Edit) 3.Mary Jane Girls - All Night Long (DJ XS Edit) 4.A Lighter Shade of Brown - Sunday Afternoon (CMAN Edit) 5.DJ "S "- We Do It 6.The Gap Band - Outstanding (Wicked Mix) 7.Change - Hit or Miss (Soulpersona Raregroove Remix) 8.Nas - I Can (Sylow Rework) 9.Le Pamplemousse - Gimmie What You Got (Poolside Edit) 10.Candi Staton - Room Full Of Strangers (Jeremy Sole Edit) 11.Raphael Saadiq - 100 Yard Dash 12.Soulpersona feat. Princess Freesia - You Did It Again (Ext Pleasure Mix) 13.Tim Maia - Vitoria Regia (Versão Brasileira Tapioca) 14.Lou Rawls - This Song Will Last Forever (Tony Belony Edit) 15.Rose Royce - Car Wash (Doctorsoul Dub) 16.Gibson Brothers - Oh What a Life (Soulmotion dj Edit) 17.La Pregunta - Shangri-La Dim's Mansion Anthem Re Edit) for bookings & contact: firstname.lastname@example.org
One of the most-popular figures in sports media - and a huge BBQ enthusiast to boot - joins us for Episode 140 of the Tailgate Guys BBQ Show Podcast. It's Mike Golic, a radio Hall of Famer after his 23 years on ESPN radio as one half of Mike and Mike and Golic and Wingo. We have so much fun visiting with Mike - who's a national spokesman for Operation BBQ Relief - about his enthusiasm for open-fire cooking, football and his favorite sports-talk radio host these days. We also are humbled to pay tribute to one of BBQ's iconic figures. Bill Arnold, founder of Blues Hog BBQ Sauce, passed away recently and we spend time with one of Bill's closest friends, Tim Scheer of Shake N Bake BBQ, Gateway Drum Smokers, Marble Ridge Farms and The BBQ League. Tim recalls how Bill approached him about purchasing Blues Hog and how Tim has a passion to take the company to a new level of exposure to backyard cooks worldwide. We also want to welcome Manscaped as a Tailgate Guys BBQ Show Podcast sponsor throughout November. BBQ friends, check out the new Lawn Mower 4.0. And best of all, use the code TAILGATEBBQ at checkout at Manscaped.com for 20 percent off and FREE shipping!!! #MANSCAPEDAmbassador #Sponsor Thanks to our great sponsor/marketing partners who make our show possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Vietti Marketing, In the Garden of Eden, Pro Technology Solutions, Gray Wolf Smokers and The BBQ League. Have a great BBQ Week! #SmokeEmIfYouGotEm
Environment, cultural traditions, gentrification - all of these forces shape what we eat and are deeply rooted in where we are. Regional foods are more than just their flavors and ingredients. They are a culmination of local culture and generations of experience. But how are historic foodways being altered by factors like warming oceans and rapidly evolving urban landscapes? In our increasingly interconnected world, does truly regional cuisine still exist? Join us in taking a look at some iconic regional dishes and the stories behind them. Further Reading:To learn more about the University of Arizona's Center for Regional Food Studies, visit their website here.To learn more about your impact on the Chesapeake Bay, you can check out this tool on the Chesapeake Bay Foundation website here.Want to get in on the Cincinnati Chili debate? Read the original Deadspin article and a 2017 Vice piece defending the dish.To read Rachel Martin's full article chronicling hot chicken's history, you can read her Bitter Southerner article here. You can also read her book, Hot Hot Chicken: A Nashville Story To make reservations and learn more about Komah, Paulo Shin's restaurant, feel free to browse his website here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.
A President assassinated. Amish missionaries from Ohio held for million dollar ransoms (per person!). A former cop named Barbecue turned vicious gang leader in the slums claiming to be a revolutionary with aspirations of political power. And a country held hostage by warring street gangs who now control more than half of the capital city and the flow of essential goods. This is the story of how Haiti's gangs were nurtured by the political and business elite, only to grow so powerful that they turned on their former patrons and now control the country.
Hi and Welcome to the I Crush Barbecue Show, I'm your host Abe Delgado. In this Episode I chat with my buddy Alan Cruz of A's Barbecue. A Native of East LA, Alan grew up with his Mexican Culture and all of the Latino Flavors that he now share's through his BBQ. He calls it East LA Chicano BBQ or East Los Soul BBQ, I just call it Delicious! With Central Texas Style BBQ at its foundation, you may be fooled by what it looks like but once you bite into it, those flavors take you to what you might find on the street corners in East LA. Al Pastor, Cochinita, Blue Corn Tortillas and so much more. You're not going to want to miss this one! Remember to follow us on your favorite social media platform @Icrushbbqshow if you like the show please let us know by leaving us a 5 star rating on your favorite listening App, Subscribe to get all past and future shows, and share with your friends!! Don't forget to tag us with your favorite pics We'd love to see what you're crushing Until next time, Keep Crushing that Que! Music Credit: Audionautix- Dirt Road Traveler
Malcom and Tyler talk about the style differences between our TikTok channel and our YouTube Channel (02:10), and Malcom is concerned that his constant TikTok scrolling is gonna give him “swipe thumb” (07:08). We remember the origins of the TikTok account and how it's evolved (08:39), and we drool over some of our favorite videos along the way (10:58), including some recent ones (31:30). Tyler got Malcom a BIG present for reaching one million followers on TikTok (41:25). Malcom and Tyler toured the Corky's manufacturing facility yesterday, and they got to learn all about the history of the company, from the restaurant to the shipping and packaging warehouses (42:14). He even got a few tasters while he recorded a podcast with the CEO, Jimmy Stovall (52:43).
Margo Hall is an award-winning activist, educator, actor, director, playwright, and newly-appointed Artistic Director of the Lorraine Hansberry Theatre, San Francisco's premier African American Theatre. Originally from Detroit, Hall has been an active director and performer in the Bay Area for over 30 years. She recently directed "How I Learned What I Learned" at the Marin Theatre Company and "Barbecue" for SF Playhouse, as well as acted in "Ah, Wilderness!" for the American Conservatory Theater. She was also recently seen in the films "Blindspotting" with Oakland native Daveed Diggs and "All Day and a Night" on Netflix. Her most recent on-stage credit is "Exit Strategy" at the Aurora Theatre. Margo Hall has also won many awards for her outstanding work, including the Glickman Award for best new play in the Bay Area for her play "The People's Temple," featured at Berkeley Repertory Theatre in 2005. Margo devotes herself not only to the Theatre, but her community as well. She is a founding member of Campo Santo, a multicultural San Francisco-based theater company that collaborates with local theater artists to put on new works for Bay Area audiences. She is also a theatre professor at UC Berkeley and Chabot College, where her mission is to support and mentor young actors and playwrights who are discovering their voice. Through her devotion to the dynamic world of theatre, her students, and her theater community, Margo has been able to enrich not only herself, but the Bay Area at large. We are very excited to have the unique opportunity of interviewing someone who is so passionate about the Theatre! For more information about Margo Hall, please visit: https://www.margohall.com/ Meet Margo Hall!
Dallas deletes information about crime from public view; Governor Abbott seeks standards to prevent ‘obscene content' in schools; Delta-8 temporarily legal in Texas again after judge grants injunction; Barbecue fans can win a skip-the-line pass at Meat Fight auction
There's a lot more to lager than just Pilsner We all have a friend that has made a statement like, "I don't like lagers," or, "I don't like dark beer." It's likely the lager-hater is thinking of something like a Pilsner when they think lager, and the dark beer-averse has a thick and boozy stout on their mind. Dark Lagers are here to change those opinions. There's a huge variety of flavor in the dark lager world. On the lighter end, something like a Czech Dark Lager will deliver a touch of toffee, dates, and chocolate. On the bolder end an Eisbock can be sweet and boozy, with big malt presence of toasty caramel. If you like Imperial Stouts and Quads, give an Eisbock a try. German Beer Terms The Germans make it pretty easy to know what you're getting in your beer. Learn these terms and you'll be ready to do some shopping. Doppel = Double Dunkel = Dark Hefe = Yeast Schwarz = black Weiss = White Weizen = Wheat Bock = Male goat / Buck (Listen to the show to see how this became associated with beer.) Now you know that Dunkelweizen is a darky, wheat beer. Boom. Drink Local, Give Local Our friend (and show sponsor) Adam Silverberg from The Nest Kennesaw joined us this week. We sample some brews and he tells us about his annual event to help those in need at the holidays. Through his Drink Local, Give Local event and The Nest you can enjoy some great brews and get on on the raffles for some awesome beer gifts. Bring a toy for MUST Ministries to add to their holiday store to make sure everyone can have something under the tree for Christmas. If you're not in the metro Atlanta area there's sure to be a similar organization near you. The Beer List Aventinus Eisbock (Germany) Ayinger Celebrator Doppelbock (Germany) Duck-Rabbit Schwarzbier (US) Samichlaus Doppelbock (Austria) Einstock Icelandic DoppelBock (Iceland) Arches Mystic Bock (US) Ayinger Altbairisch Dunkel (Germany)
Megan Day (one of our favorite guests) has been featured on The Today Show, Food Network's Chopped Grill Masters (winner), the Amazon Prime documentary Smoke & Ribbons, the front page of the New York Times, Fox & Friends, and the Cooking Channel – just to name a few. Since its founding in 2008, Burnt Finger BBQ has racked up countless awards on the competition barbecue circuit, including numerous State Championships, 1st place chicken at the prestigious American Royal World Series of Barbecue, and overall Top 10 finishes at the American Royal, Memphis in May and World Food Championships. Megan is going to cover cooking steaks and chicken.
Some Dude's should have the confidence that rapper Noreaga has in his 1998. N.O.R.E. believes he was the most popular rapper in the same year DMX released 2 number 1 albums and a hit movie. Maybe Scottie Pippen should have that same confidence. Some Dude breaks down excerpts from Scottie's new book "Unguarded" and comments regarding Michael Jordan. Does Scottie believe he's Scottie Pippen? Last, Jay-Z thanks Damon Dash at this Hall of Fame ceremony. Is there a chance for a reunion? Have YOU ever fallen out with someone you have been friends with for years? Download the #SomeDudePod on Apple Podcasts, Spotify, and Google Play. Click here to visit and get your merch: https://bit.ly/SomeDudeMerchStore
Pitmaster Brendan Lamb talks the right way to smoke a brisket, what makes Texas-style barbecue unique, burnt ends vs. brisket, what it was like working with Bobby Flay and Michael Symon on The Food Network, and his favorite barbecue spots in Austin. Go to ghostbed.com/drinkinbros and use code DRINKINBROS for 30% off EVERYTHING (Mattresses, Adjustable Base, and more) -- plus a 101 Night Sleep Trial and Mattresses Made in the USA! Go to CardoMAX.com and use promo code DB, and you get Buy One Get One FREE on your first order.
Did you know rental car insurance doesn't cover contracting an STD in said insured vehicle? Yep. Let's talk about that, drunk people breaking into a waterpark, getting an entire beer splashed on you at a concert, almost dying after blowing up a truck, and more on today's episode of Is We Dumb?! New episodes every Wednesday at 12pm PST * BAD MAGIC PRODUCTIONS GIVING TREE: givingtree@badmagicproductions * Watch this episode on YouTube: https://youtu.be/f_g0fgRSqjk Show Links:Truck Explosion | https://bit.ly/3vHD3pTFart Pedal | https://bit.ly/3pDAF2w Suggestions for segment content: email@example.comAnything else: firstname.lastname@example.orgAll Merch Inquiries: email@example.com Merch:http://badmagicmerch.comIG:https://instagram.com/iswedumb FB:https://facebook.com/iswedumbBadMagic YouTube:http://youtube.com/badmagicproductions Official Website:http://iswedumb.comThreads:http://badmagicmerch.com Custom Music Beds by Zach Cohen Fan Mail:Is We Dumb?PO Box 3891Coeur d'Alene, ID 83816
Chris Schafer confirmed his status as one of America's premier pitmasters in 2021, nailing down his second straight third-place finish in the KCBS Team of the Year standings with seven Grand Championships. On Episode 138 of the Tailgate Guys BBQ Show Podcast, we visit with Chris about his season, on sharing his BBQ journey with dad Eddie and Heavy Smoke BBQ restaurant celebrating its one-year anniversary. Also joining us is John Lindsey, one of the premier steak cooks on the planet. John, who along with Ronald Burns forms the backbone of Arkassippi Smoke Live and the #ArkassippiCombo line of rubs and sauces, runs down some new products, previews the new season of BAMA-Q (he's one) and offers his views of the new KCBS Strip Steak Series and how it might - or might not - affect the established SCA. We also want to welcome MANSCAPED as a Tailgate Guys BBQ Show Podcast sponsor throughout November. BBQ friends, check out the new Lawn Mower 4.0. And best of all, use the code TAILGATEBBQ at checkout for 20 percent off and FREE shipping!!! #MANSCAPEDAmbassador Thanks to all our great sponsor/marketing partners who make our show possible: Blues Hog, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Vietti Marketing, In the Garden of Eden, Pro Technology Solutions, Gray Wolf Smokers and The BBQ League. Have a great BBQ Week! #SmokeEmIfYouGotEm
In this episode I chat with Chuck Charnichart from @bbqrat and Goldee's Barbecue in Fort Worth, Texas. See all things @bbqrat here: https://www.instagram.com/bbqrat Check out Goldee's Barbecue on Instagram here: https://www.instagram.com/goldeesbbq See the GoFundMe page for Haley Colin here: https://tinyurl.com/3jbrz5cm
On today's episode of the HowToBBQRight Podcast, the Braves' have a new stadium in Brad's backyard (02:15). Brad tells us how he started GrillGrates (04:38), how his wife joined him in his venture (09:00), and the amazing network of employees and freelancers he's accumulated (12:03). Brad brought us some Umami Fermented Rice (15:20). He tells us about the biggest GrillGrate he makes (18:20), and the new one for Blackstone Grills (19:45). Are perfect grill marks really all they're cut out to be (23:20)? How many grills does Brad own, compared to Malcom (26:52)? Malcom is still trying to convince people that Grates run hotter than the dial says (30:05), and we explain how Royal Oak's Charcoal Pellets work (31:18). Brad was stressed the whole time he was on QVC (34:56), but his life motto is still #GrillGrateful (37:30). Brad never cleans his Grates (39:38), and he barely ever takes them off the grill (43:58). Hurricane Dorian devastated his vacation home (46:40), which ruined his attempt at breaking a Guinness world record (49:35). He tells us about his upcoming app, GrillMaster (56:25), and he explains how to grill Rock Lobster properly (59:18).
On this edition of MooHawg the Podcast the gang gets ready for the Halloween Holiday with a special guest call in from Jennifer with Southern Farms Honey. She shares some exciting news about our Christmas collaboration gift box and all their new products. We go back in time with our Ghost of Grills Past and Commish shares a near catastrophe with beer can chicken . Our guest picker calls in for this weeks edition of Nik's Picks and goes toe to toe with Commish about who is the Chicken King.
Hoy en Día a Día, comenzamos conversando con Raymond Francois, periodista en Caraibes 94.5 FM, sobre la situación en Puerto Príncipe: “Los sindicatos de transporte anunciaron una huelga por 3 días, por lo que todo se paralizó por completo con la huelga sumada a la escasez de gasolina”, dijo, y comentó: “Jimmy Chérizier, alias ‘Barbecue', se volvió líder de un grupo llamado G9, formado por 9 bandas”. La periodista y corresponsal de TVV en Madrid, Goizeder Azua, nos habló sobre el caso de Hugo Carvajal: “La defensa ha logrado aplazar esa extradición que se veía inminente hace unos días… Esta mañana, Carvajal se presentó a la audiencia nacional como testigo para brindar información sobre la supuesta financiación ilegal de Podemos”, contó. La periodista añadió: “Ahora Carvajal está intentando sortear su suerte en EE.UU y que no sea condenado a cadena perpetua”. Andrés Vergara, analista económico y político, conversó con nosotros sobre la protesta contra el gobierno ecuatoriano de sindicatos, movimientos sociales y organizaciones indígenas: “Yo no creo que el paro nacional haya tenido el éxito que la gente que lo impulsó buscaba”, opinó, y explicó: “Este paro fue organizado por la Conaie, un grupo de organizaciones indígenas”. Desde São Paulo nos atendió el investigador sénior de Human Rights Watch, Cesar Muñoz, para hablarnos acerca del informe de la comisión del Senado que investigó la gestión de Bolsonaro en la pandemia: “Este informe tiene evidencias de corrupción de Bolsonaro y de otras personas y empresas”, dijo, y aclaró: “El informe no es una querella ni una imputación, el valor que tiene es presentar estas evidencias. Pero la Comisión no tiene poder de hacer imputaciones”, por lo que “Debe ser revisado por el Fiscal General”. La periodista Sebastiana Barráez nos habló sobre el video en el que respondió a las acusaciones de Diosdado Cabello en su contra: “Esta calumnia no es cualquier cosa ni es un chisme. Cabello me hace partícipe de una de esas organizaciones sanguinarias, y eso me expone moral y físicamente a mí y a mi familia… Estas acusaciones me colocan en una situación vulnerable, porque los enemigos de la organización que él dice que son amigos míos me colocan como un objetivo militar”, declaró, y agregó: “Yo tenía que hacer una respuesta que indicara que no soy yo quien tiene relación y defiende a grupos irregulares colombianos instalados en nuestro territorio”. Sobre la idea de aplicar un nuevo impuesto a los multimillonarios para ayudar a pagar los servicios sociales en EE.UU, conversamos con el economista José Gonzáles: “El impuesto a las corporaciones billonarias es de 15% mínimo, eso generaría $400 mil millones. El impuesto a millonarios sería del 23,8% a ganancias de capital no realizadas, eso representaría otros $500 mil millones”, expuso. Y para cerrar, la directora de Prepara Familia, Katherine Martínez, nos habló sobre la muerte de Jhosue Acevedo mientras esperaba un trasplante de médula: “Acevedo, de 4 años, fue paciente del JM de Los Ríos y desde hace pocos meses la familia decidió trasladarlo al Hospital Clínico Universitario”, dijo. “Solo en el servicio de Hematología, donde Jhosue Acevedo era paciente, tenemos al personal con un salario entre $4 y $20 y tenemos problemas graves con los medicamentos quimioterápicos”, declaró.
Low and slow BBQ is a growing food movement all around the world. It now has a solid competition scene not just in Australia, but also in New Zealand. In fact, the scene is growing so quickly in NZ that there are now several BBQ rub and BBQ sauce companies as well as BBQ joints and restaurants that rival the best in the world. One man leading the charge is Luke Seeney, the head of the New Zealand Barbecue Alliance. He is at the forefront of the competition BBQ scene in NZ and is responsible for putting on the biggest and best BBQ festivals in the country. His passionate work in introducing and growing this popular food sport has led to the birth of an entire industry in the land of the long white cloud. His work is both tireless and inspirational. And he's pretty creative on the BBQ himself! In this full episode of the Smoking Hot Confessions BBQ Podcast, Luke and I get into: Luke's love affair with Wagyu Steaks (2:52) How the NZ BBQ Community has evolved as an online community (15:22) The growth of the competition BBQ scene in New Zealand (22:20) How the New Zealand public have embraced the BBQ competition scene (26:35) What the NZ spin looks like on the competitive BBQ scene (32:38) How to stay fresh and creative with BBQ (42:43) This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you're looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out: https://jagrdwoodfired.com.au If you would like to become a Podcast Partner we'd love to hear from you. Send Ben an email at firstname.lastname@example.org and let's get that conversation started! To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to: https://smokinghotconfessions.com
In this episode, Derek Lane and Matthew D Edwards dive into the Agile Manifesto word-by-word to help software developers and engineers bring more value to clients but also, become better barbecue pitmasters.Key Takeaways They are both “people sports.” Barbecue and software are meant for someone to enjoy it. Mastery and knowledge wins over equipment every time. Get the fundamentals down before scaling. However, you don't have to understand all the fundamentals to make progress. Be ready for the things that will get in the way before you even start. The best recipes (comprehensive documentation) adapt to what you have on hand. Read the full transcript ->
In this episode I am joined by Jaime, Hector, Johnny and Hiram (virtually) as we talk a little Dodgers meltdown or just their lack of available players. Hiram and Jaime make a little wager on the World Series. Hector jumps off the burning covered wagon that is Baker Mayfield. He also lost a little faith in Oklahoma. I plan to make a visit to Austin to see my Longhorns after almost 2 years. We give the results of the cap giveaway. We paid a little visit to a local barbecue joint called Teddy's Barbecue. They were recently recognized in the Texas Monthly Top 50 barbecue restaurants. We talk a little bit about what we ate and the quality of their food. We compare it to the closest you'll get to Austin, Central Texas barbecue here on the southern border. We had brisket, pork belly and some choriqueso sausage. Hector also gives a recap of his visit to Burnt Bean Barbecue which landed in the 4th spot in the Texas Monthly rankings. We did it!!! We made some sausage. Hector shows up to my house with commercial sausage grinding and stuffing machines. He puts his special blend of his seasonings as well as high temp cheese and jalapenos. The meat is made up of brisket point and pork shoulder. We ended up making close to 30 sausage links. Hector spends the next day cold smoking the rest of the sausages. The outcome was very surprising and hard to believe how well it came out. Hiram takes us behind the red carpet as he gives his opinion on how someone could get shot on the set of a movie production. Yes the Alec Baldwin story. He talks about some of the weapons he's wielded on his high budget movie set. Yes there were some lasers and Eric Roberts. We end up talking about our friend of the podcast Deshawn Watson and the trade rumors. The guys want to know if we can get Deshawn on the podcast. Johnny has some interesting questions for him. A bunch of joes that cook like pros!!!Ready Set BBQ Shophttps://www.readysetbbq.com/shop Smoke Crafters Barbecue Home - SMOKE CRAFTERS (ordersmokecraftersbbq.com)Teddy's Barbecue Home | Teddy's Barbecue (t3xbbq.com)Texas Monthly Top 50 Barbecue The Top 50 Texas BBQ Joints: 2021 Edition – Texas MonthlyLaw Office of Hector Hernandezhttp://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7Y
While many top competition BBQ teams are a one-person operation with little assistance, it's a collaborative effort for the Kansas City-area team All Forked Up for Q. Dan Boles and Jamie Stuke share the cooking duties for the four KCBS meats and it's clearly a winning formula. On Episode 137 of the Tailgate Guys BBQ Show, Dan and Jamie tell the team's story, including a Grand Championship last weekend at the Border War BBQ in Osawatomie, Kansas. Ever thought of designing your own dream pit, but don't have the skills to make it a reality? Frank Cox of SmokerBuilder.com can help. With an engineering and fabrication background, Frank can build any kind of pit, or design and instruct others how to do so. We visit with Frank about the booming DIY world of BBQ on this week's show. Meanwhile, co-hosts Lyndal and Steve talk about the importance of winterizing grills, cooking fabulous chicken wings and the free-falling Kansas City Chiefs. Thanks to our great sponsor/marketing partners who make our show possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Vietti Marketing, In the Garden of Eden, Pro Technology Solutions, Gray Wolf Smokers and The BBQ League. Have a great BBQ Week! #SmokeEmIfYouGotEm
Some heavyweights of the barbecue world stop by to talk about the life and contributions to the industry of the late Mike Mills – nicknamed The Legend for his prowess in competition barbecue – from 17th St. BBQ in Murphysboro, Ill. Hear from some of the best known names in barbecue as they reflect on an industry icon.
Join the guys as they play a blind tasting game with a few Martin House Brewing Company Sour Ales. Martin House always has great brews and these did not dissapoint. The guys talk about how the Toadies should just retire, tattoos, FM radio stations, rap feuds, chicken brick mysteries, and much much more. Just some dudes having a brew.New episode every Monday.Untappd: _DudesAndBrewsInstagram: _DudesAndBrewsMerchendise: https://dudes-brews.creator-spring.com Podcast website URL: https://dudesandbrews.buzzsprout.comUntappd:Joe: Joe_Dudes&BrewsLarry: Larry_Dudes&BrewsBrian: Boomer _Dudes&Brews
In this episode I chat with Misty Roegels from Roegels Barbecue in Houston (with an upcoming 2nd location in Katy). See all things Roegels Barbecue here: https://roegelsbarbecue.com Follow Roegels on Instagram here: https://www.instagram.com/roegelsbarbecue Check out Roegels Barbecue Katy on Facebook here: https://www.facebook.com/RoegelsBarbecueKaty See Roegels Barbecue Houston on Facebook here: https://www.facebook.com/RoegelsBarbecue Follow them on Twitter here: https://twitter.com/RoegelsBarbecue Hours: Sunday through Tuesday - 11:00am – 3:00pm Wednesday through Saturday - 11:0aAm – 6:00pm Address for Houston Location: 2223 S Voss Rd, Houston, TX 77057 Address for Katy Location: 20702 Katy Fwy #1a, Katy, TX 77449 Ship Roegels nationwide here: https://www.goldbelly.com/roegels-barbecue Specific intro photos (noted on images) courtesy of Kelly Yandell - Kelly Yandell Photography: https://kellyyandell.com
In this episode I chat with Joe Zavala from Zavala's Barbecue - Grand Prairie, Texas. See all things Zavala's Barbecue here: https://www.zavalasbarbecue.com Follow Zavala's on Instagram here: https://www.instagram.com/zavalasbarbecue Check out Zavala's Barbecue on Facebook here: https://www.facebook.com/zavalasbarbecue PRE-order barbecue and sides here: https://www.zavalasbarbecue.com/menu-items Address: 421 W Main St., Grand Prairie, TX 75050 Breakfast Tacos & Coffee HOURS: Tuesday-Saturday: 6am-11am Barbecue Hours: THURSDAY - No Minimum for Pre-Orders - Pre-Order pickups 10am-11am - 11:00 am to No Mas (BBQ) - 4pm to No Mas (Fajitas) FRIDAY - No Minimum for Pre-Orders - Pre-Order pickups 10am-11am - 11:00am to No Mas (BBQ) - 5pm to No Mas (Follow them on Social Media for menu) SATURDAY- No Minimum for Pre-Orders - Pre-Order pickups 10am-11am - 11am to No Mas (BBQ)
En este episodio, dos historias sobre por qué hacer barbecue es más que cocinar. ¿Te interesa saber cuál es tu nivel de inglés? ¡El Duolingo English Test es una forma conveniente, rápida y accesible de descubrirlo! Haz el examen de prueba gratis y revisa tu resultado en go.duolingo.com/relatosenglishtest. La transcripción de este episodio la puedes encontrar en podcast.duolingo.com.
Honorée Fanonne Jeffers is the author of five poetry collections, including The Gospel of Barbecue, Red Clay Suite, and The Age of Phillis, which was longlisted for the 2020 National Book Award for Poetry and won a 2021 NAACP Image Award. Critic at Large for The Kenyon Review and a professor of English at the University of Oklahoma, Jeffers has been awarded fellowships from the National Endowment for the Arts and the American Antiquarian Society. Additionally, Jeffers has been honored with the Harper Lee Award for Literary Distinction and with induction into the Alabama Writers Hall of Fame. An instant New York Times bestseller and an Oprah Book Club selection, her debut novel The Love Songs of W.E.B. Du Bois chronicles the centuries-spanning journey of a Black American family from the days of the colonial slave trade to our own unsteady era. The director of the Smithsonian's National Museum of African American History and Culture, Kevin Young is also the poetry editor for The New Yorker, where he hosts the Poetry Podcast. He is the author of the poetry collections Brown, Blue Laws, Book of Hours, and Jelly Roll, a finalist for the National Book Award. His nonfiction books include Bunk and The Grey Album: On the Blackness of Blackness, a finalist for the National Book Critics Circle Award. The former director of the Schomburg Center for Research in Black Culture at the New York Public Library, Young has been honored with the Lenore Marshall Prize for Poetry, an American Book Award, and the Paterson Poetry Prize. Stones is the newest collection from Young, ''one of the poetry stars of his generation'' (Los Angeles Times). (recorded 10/18/2021)
This month, Adam sits down with Tyler Harp of Harp Barbecue! Tyler is an incredibly talented master of all things fire and smoke, and he discusses the physical and financial challenges of competing (and succeeding) in the crowded KC BBQ scene. You can learn more about Tyler and his team here: https://www.harpbarbecue.com/And as always, feel free to visit us at https://www.broadwayergonomics.com/
Malcom had an interesting trip to the dentist (00:47), right on the heels of his mystery meat contest in Warsaw, Indiana (06:37). He visited a cool BBQ store there (12:53). Malcom gives me the rundown of how milk cow steak is made (16:14), and he tells me about the new drinks he had while in Indiana (18:35). I got an email from a fan wanting to send us his award-winning syrup (20:28). Malcom is loving the chili coffee rub he made this week (23:58), and the flat iron steak he put it on (26:09). He paired it with Al Frugoni's Chimichurri Rub (28:51), and I was in love with the subtle coffee flavor in Malcom's new rub (32:18). Malcom had trouble finding a skirt steak at Aldi this week (33:21). He loves his GrillGrates much more than his ManGrates (36:37), and I came across a great tip for adding a smokey flavor to your steak (44:54). Malcom tells me about all the GrillGrates he's ruined (45:58), and what modifications he's seen made to them (48:54). Malcom doesn't use steak weights (52:21), andI want to know when he chooses not to use his GrillGrates (55:45). I give Malcom a rapid-fire GrillGrate Q&A (57:02).
Energy guru Saul Griffith reckons Australia can lead the way in solving the climate crisis, with our abundant sunlight and love of new technology. Griffith has been advising the Biden Administration on renewables and is well known around the world for his passion for energy solutions that don't just work, but work better than what we have now. He reckons we already have all the technology we need to make it happen – if only we had the political will. His new book is Electrify: An Optimist's Playbook For A Clean Energy Future. See acast.com/privacy for privacy and opt-out information.
It's Bond. James Bond. Daniel Craig took his first crack at playing the iconic spy 15 years ago and with his new film, No Time To Die, just being released, it seemed the perfect time to talk about Casino Royale.We have had both Neil Ghosh and Adam Chance on the show many times, but surprisingly this is the first time they have been on together. We made it happen! Love these two guys and it was wonderful getting to hear both of their takes at the same time.This episode ends with an Imitation Game and our Patrons get to see us draft our Top 5 Favorite Card Playing Scenes In Film Draft.Sit down, have a drink, shaken…not stirred, and enjoy this episode!1:55 Hearts Beat Loud4:12 A Hologram For The King (HULU)6:10 What If? (Disney+)8:09 Malice at the Police (Netflix)9:26 The Tipsy Steer https://tipsysteer.com/11:00 Boomin' Barbecue https://www.boominbbq.com/13:13 Plugarooni's 13:38 patreon.com/theavidindoorsmen16:30 @thewiseghosh and @theadamchance www.theadamchance.com19:15 Casino Royale Plot Synopsis19:51 Rotten Tomatoes21:36 Buegs' Hot Take22:52 Rob's Hot Take27:55 Chance's Hot Take34:06 Neil's Hot Take39:10 The Dude43:53 The Tucci Award 50:03 The Dingus1:00:50 Show Me The Money1:09:35 Buegs Boo Hoo Moments1:11:28 Movie Trivia1:21:48 Judgement Day1:23:14 Imitation Game1:37:17 Top 5 Card Playing Scenes In Film Draft
To celebrate Ken Jennings' return to the Jeopardy stage, we're re-airing his episode, which happens to be one of our favorites! In 2004, Jeopardy champion Ken Jennings won 74 games in a row, making him the record holder for longest winning streak. In 2020 he slayed Jeopardy's Greatest of All Time tournament and he will be sharing Jeopardy hosting duties through the end of the year, alternating with past YLM guest Mayim Bialik. In this episode, Ken shares how he became obsessed with trivia, Alex Trebek's shockingly sugary breakfast choice and, a huge barbecue lover, tells us why he doesn't want to be known as a "Barbecue guy." He also clues us in to the regional food of Utah: Jell-O! We learn the history of Jell-O with Lynne Belluscio, executive director of the Jell-O Gallery in LeRoy, New York. Follow Rachel Belle on Instagram! This episode is sponsored by Ooni Pizza Ovens, the world's first portable pizza oven company! Rachel Belle has had an Ooni for more than three years and has never made better pizza. If you want to make the best homemade pizza of your life, visit www.ooni.com/yourlastmeal See omnystudio.com/listener for privacy information.
In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” chat with Carissa De Santis, chief information officer at Dickey's Barbecue Restaurants to explore hospitality technology and what's in the pipeline for Dickey's Barbecue. De Santis talks about building Dickey's virtual brands, the interest from franchisees around Wing Boss, and the decision to bring it to brick-and-mortar. They recently opened their first location in Dallas, where they have their virtual food menu and a full bar. Dickey's Barbecue is currently operating in forty-four states and De Santis talks about expanding internationally. When asked if Dubai is loving barbecue, De Santis said, “they're 100% loving barbecue over there” adding “they were actually our first international debut as a franchisee and partner there.” De Santis says Dickey's just opened a second location in Japan and first in São Paulo, Brazil. De Santis talks about Dickey's early hospitality tech foresight, saying that part of their original tech stack started out with reporting and analytics, collecting all of the data on their customers and transactions. Smoke Stack is Dickey's Barbecue custom data platform, it was started almost a decade ago. De Santis shares what their tech stack looks like today on this episode. To hear about Dickey's Barbecue successful loyalty program, the growth since its launch, her thoughts on technology and scams, and what is next for Dickey's check out this episode of Hospitality Hangout. Dickey's is offering a special deal to the Hospitality Hangout Listeners. Use code HHFREE3 at checkout and get 3 free Sausages with any $100 purchase on this link at Barbecue at home by Dickey's.This syndicated content is brought to you by Branded Strategic Hospitality.
David and I discuss his new book Food Americana, creating Diners Dives, and Drive-Ins, his attempt to define American cuisine, choosing the foods and the food outlets to include in this book, the death of regionalism, the renaissance in artisanal bagel making, how COVID revolutionized certain aspects of the restaurant business, and much more. David's recommended reads are: Black Smoke: African Americans and the United States of Barbecue by Adrian Miller I Alone Can Fix It: Donald J. Trump's Catastrophic Last Year by Carol Leonnig and Philip Rucker Deconstructing the Rat Pack: Joey, The Mob, and the Summit by Richard A. Lertzman Bottled and Sold: The Story of Our Obsession with Bottled Water by Peter H. Gleick Support the podcast by becoming a Page Turner on Patreon. Other ways to support the podcast can be found here. Thanks to Maggie Garza of HTX Real Estate Group for sponsoring this episode. If you enjoyed this episode and want to listen to more episodes, try Julie Metz, Adam Stern, Ly Tran, Cate Doty, or Joe Berkowitz. Food Americana can be purchased at the Conversations from a Page Bookshop storefront. Connect with me on Instagram, Facebook, and Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices
Six Capital Brewing and BBQ Owner Blake Butler talks barbecue and beer. Larry Middlebrooks previews the League of Extraordinary Drinkers fall season. We review beers from Hoof Hearted Brewing and Avery Brewing Co.
Ce lundi 11 octobre, la gamme de produits de Solar Brother, qui fonctionnent à l'énergie solaire, a été présentée par Lorraine Goumot et Gilles Gallo, président et cofondateur de Solar Brother, dans la chronique La pépite dans l'émission Good morning business présentée par Sandra Gandoin et Christophe Jakubyszyn sur BFM Business. Retrouvez l'émission du lundi au vendredi et réécoutez la en podcast.
This week on the HowToBBQRight Podcast, we got a new coffee machine just to try some new coffee that Umble Coffee Co. sent us (00:23), and we also received a package from a sought after sponsor, this morning (04:46). I want to know how Malcom feels about grilling with coffee (07:13). He likes to wake up to the smell of coffee (11:46), and we discuss what kind of foods are cooked using coffee (13:56). Malcom thinks about how he could use coffee in a rub (15:28), and he tells us about the strange challenge in his upcoming competition in Warsaw, Indiana (18:47). Why does Malcom love his Outlaw Smokers so much (24:05)? How big IS the BFO (29:18)? Malcom tells me about what he has coined the “microwave shelf” on grills (32:47). What's Malcom's ace-up-his-sleeve for the upcoming ‘Mystery Meat' competition (35:39)? I pick Malcom's brain about how many rib recipes he has up there (36:59), and which recipe will he use in his competition this weekend (41:27). We ponder the virtues of real butter vs margarine in competitions (43:00), and Tyler demands to know why we aren't fans of real maple syrup (44:10). We talk about the latest Monday Night Wing recipe (48:35), and the blue cheese sauce he made for it (53:31).
On today's episode of the HowToBBQRight Podcast, we're recording on National Podcast Day (01:07), and bow season is about to kick-off (01:40). We talk about all the preparations we had to do to put on our first BBQ competition (03.24). We laugh about Malcom missing turn-in at The Jack (13:12), and I want to know what Malcom learned from hosting his first BBQ contest (14:58). Is sanitation, cooking with sugar and removing rib membranes a BBQ cardinal sin (20:19)? We also discuss letting your meat rest, oiling your grates and using wire grill brushes (27:52). Does bone-in meat have more flavor than boneless (53:06)? What's coming up on the HowToBBQRight agenda (1:01:43)?
I revisit some former show guests and learn how they used the pause in business caused by the pandemic over the past eighteen months to reinvent themselves. These entrepreneurs don't ever stop. Artious Walker and Smac's Shack Food Truck, Mary Beth Greene and MB Greene bags, and Chris Rainosek at The Noble South restaurant.
We're excited for the MS State Bulldogs season (0:45), but also knee deep in preparations for the Water Tower Festival we're sponsoring, this Saturday (3:06). Malcom is still drooling over Pulled Pork for Breakfast (4:27), and I was pleasantly surprised by the bacon jam he made to go with it (8:51). Malcom concocted his next Monday Night Wing recipe (09:46). We had a photoshoot at Malcom's Deer Camp yesterday (14:50), and I had to really improvise with our props (15:53). We have a remote guest today (22:03), who told us all about The Jack (22:52): how the last year has affected it, what our guest's job is during the competition (27:30), and how ironic it is that an alcohol company is based in a dry county (28:53). He talks about what events and family fun will be going on during the competition (30:44), where you can crash when you've experienced it all (33:49), and what to pack this year so you don't have to worry about weather (35:27). We want to know how one gets an invitation to The Jack (37:18). Malcom is excited to talk about some of the whiskeys sold at Jack Daniels' HQ (40:35) and our favorite mixed drinks from them (46:28).
In this episode, the team discusses barbecue with five time barbecue World Champion, New York Times Bestselling author, and Mayor of Unadilla, Georgia, Myron Mixon. Follow Myron on Instagram @Myron.Mixon and on Twitter @Lord_Of_Q. Go to MyronMixon.com to learn more! Make sure to also follow David Williamson on Instagram and Twitter @DaveWComedy and go to DaveWilliamson.com Go to JimJefferies.com to buy tickets to Jim's upcoming tour, The Moist Tour. See omnystudio.com/listener for privacy information.