Podcasts about Barbecue

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.

Lots of news coming out of Winnipeg over the past few days as we might have a trade coming, their captain staying and their star goalie out with an injury. The Maple Leafs continue to be active on the trade market as they look to overcome their slow start to the season. No suspension was given to Rantanen, however we did see a major suspension come out in the OHL. Injuries are a part of the game, some are normal and some are quite unusual. So lets take a look at some of hockey's crazier injuries.Intro - 0:00Hellebuyck out - 0:52Lowry Extends in Winnipeg - 3:52Young Guns Want Out - 6:32Potential Trade? - 21:07No Suspension for Rantanen - 28:22News Around the League - 45:57Full Season Suspension - 58:12Ovi Passes Sakic - 01:05:52Olympic Corner - 01:09:12Real or Fake/Outro - 01:11:52Stick ‘Em Up Socials:Instagram - https://www.instagram.com/seuhockey/Twitter - https://x.com/SEUHockeyTikTok - https://www.tiktok.com/@seuhockeyYoutube - https://www.youtube.com/@StickEmUpPodcastBluesky - https://bsky.app/profile/seuhockey.bsky.social

“Steak Chop van Zijl” (Jaap-Henk Koelewijn) of Braai Witness News is guiding Lester Kiewit through all the nuances of the South African braai and to help elevate your knowledge of this humble pastime. This week they discuss the different (and often creative) ways to get a fire started when you have run out of firelighters. Good Morning Cape Town with Lester Kiewit is a podcast of the CapeTalk breakfast show. This programme is your authentic Cape Town wake-up call. Good Morning Cape Town with Lester Kiewit is informative, enlightening and accessible. The team’s ability to spot & share relevant and unusual stories make the programme inclusive and thought-provoking. Don’t miss the popular World View feature at 7:45am daily. Listen out for #LesterInYourLounge which is an outside broadcast – from the home of a listener in a different part of Cape Town - on the first Wednesday of every month. This show introduces you to interesting Capetonians as well as their favourite communities, habits, local personalities and neighbourhood news. Thank you for listening to a podcast from Good Morning Cape Town with Lester Kiewit. Listen live on Primedia+ weekdays between 06:00 and 09:00 (SA Time) to Good Morning CapeTalk with Lester Kiewit broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/xGkqLbT or find all the catch-up podcasts here https://buff.ly/f9Eeb7i Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

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.

Barbecue BASKET NBA et BASKET-BALL à la sauce BARBECUE SPORT CLUB L'épisode de ce soir concernera le conseil de classe du premier trimestre de notre cher NBA. Coups de cœur ou coups de gueule seront présent ce soir dans notre podcast concernant nos franchises préférées. Mais peut-être que ce conseil de classe concernera aussi les professeurs de la NBA. Avec Derrick Geranium, Tony Parker et Joffrey Lalsace Au programme de ce soir également, un petit point Pro A pour dire qu'il n'y a pas que la NBA qui a des affaires extra-sportives. Et un point Panthers qui ont reussi à intégrer les play off. Et les recos du soir Sur Insta Kick on Tracks Le podcast Airball Enoy

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.

Barbecue FOOT // Le FOOTBALL à la sauce BARBECUE SPORT CLUBEmission du 17 novembre 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.

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. 

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?

Barbecue Sport Club a eu le plaisir et l'honneur d'être invité en direct sur Radio Campus Lorraine. Dans les studios de Nancy, Hélio animateur de Radio Campus Lorraine mais aussi de Barbecue Vélo nous a ouvert les micros pour évoquer le passé, le présent et le futur de Barbecue Sport Club. On retrouve l'excellent Jules, le vieux Jacques Lafrite - Jean-Michel Largué et le grand Nicolas !

Barbecue VÉLO // Le CYCLISME à la sauce BARBECUE SPORT CLUBEmission du 26 octobre 2025 en direct sur Radio Campus Lorraine Barbecue Sport Club a eu le plaisir et l'honneur d'être invité en direct sur Radio Campus Lorraine. Dans les studios de Nancy, Hélio animateur de Radio Campus Lorraine mais aussi de Barbecue Vélo nous a de nouveau ouvert les micros pour une émission spéciale Barbecue Vélo avec les excellents Roulio et Nicolas.

“Steak Chop van Zijl” (Jaap-Henk Koelewijn) of Braai Witness News is guiding Lester Kiewit through all the nuances of the South African braai and to help elevate your knowledge of this humble pastime. This week’s topic is all about the sosatie. Good Morning Cape Town with Lester Kiewit is a podcast of the CapeTalk breakfast show. This programme is your authentic Cape Town wake-up call. Good Morning Cape Town with Lester Kiewit is informative, enlightening and accessible. The team’s ability to spot & share relevant and unusual stories make the programme inclusive and thought-provoking. Don’t miss the popular World View feature at 7:45am daily. Listen out for #LesterInYourLounge which is an outside broadcast – from the home of a listener in a different part of Cape Town - on the first Wednesday of every month. This show introduces you to interesting Capetonians as well as their favourite communities, habits, local personalities and neighbourhood news. Thank you for listening to a podcast from Good Morning Cape Town with Lester Kiewit. Listen live on Primedia+ weekdays between 06:00 and 09:00 (SA Time) to Good Morning CapeTalk with Lester Kiewit broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/xGkqLbT or find all the catch-up podcasts here https://buff.ly/f9Eeb7i Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

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

Barbecue F1 // GP et FORMULE 1 à la sauce BARBECUE SPORT CLUBEmission du 12 novembre 2025GP21 Brésil à Interlagos Sao Paulo - Lando RedentorS05E16Avec Jacques Lafrite et Lance Niole Lando Norris : roi d'Interlagos (et bientôt du monde ?) Verstappen : parti des stands, arrivé en héros Piastri : c'est Halloween dans sa tête Mercedes : Antonelli en flèche Ferrari : des paroles et pas de points 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.

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.

Welcome back to This Week in Barbecue, the podcast where we don't care when you get your ‘cue, as long as it's not drive-thru.We're fresh off the Open Fire Meat Up, I'll give y'all a quick recap and talk about what it was like cooking on Big Javi's rig, the Fire Coop. We've also got an interview dropping soon with Tay from EatBobbys on YouTube, so keep an eye out for that.Now, this week we're diving into a mix of topics, from meat prices that'll make you question your life choices, to the never-ending tipping debate, and even a Texas high school barbecue program that's shaping the next generation of pitmasters.Plus, we'll break down what skyrocketing food costs mean for your holiday table, from turkey shortages to creative ways to feed the family without going broke.So grab a plate, pour a drink, and let's talk barbecue, community, and the cost of keeping the fire going.

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.

Barbecue FOOT // Le FOOTBALL à la sauce BARBECUE SPORT CLUBEmission du 10 novembre 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.

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!

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.

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

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

Send us a textWhat should we takeaway from these exhibition basketball games?  Can NC State Football win one more game this season?

Asian Heritage Chefs in White House History: Cooking to the President's Taste with Adrian Miller and Deborah Chang Come join us to hear about the virtually unknown history of the many Asian heritage chefs who have prepared meals for U.S. presidents extending back more than a century and continuing to the present day. Yet many of their names are largely unknown. Our speakers, Adrian Miller, a two-time James Beard Award-winning author, and culinary authority Deborah Chang, will present stories from their just-published book, Asian Heritage Chefs in White House History: Cooking to the President's Taste. Their book uncovers the stories of these chefs who hailed from China, Japan, the Philippines, South Korea, and Thailand; they were instrumental in preparing meals at state dinners, on presidential yachts, and at Camp David. During the presentation, Adrian and Deborah will spotlight five chefs they featured in their book, Their discussion will begin with the early immigrants who served on presidential yachts, and then delve into the life of Lee Ping Quan, the chef who served Presidents Harding and Coolidge. Their story will continue with the experiences of chefs at presidential retreats, rounding out with profiles of current and former White House chefs. Deborah, who adapted sixty recipes for today's home kitchen, will also share insights on how these chefs have influenced fusion cuisine and American classics. Adrian Miller is a food writer and attorney. A two-time James Beard Award winner, his books include Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas, and Black Smoke: African Americans and the United States of Barbecue. He received his A.B. in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. In 2022, he was awarded an honorary doctorate from the Denver Institute for Urban Studies and Adult College. From 1999 to 2001, Adrian served as a special assistant to President Bill Clinton with his Initiative for One America and went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. Since 2013, Adrian has been the executive director of the Colorado Council of Churches. A certified barbecue judge, Adrian lives in Denver, Colorado. Deborah Chang, a former attorney, graduated from the Napa Valley Culinary School, cooked at numerous Bay Area restaurants, created award winning recipes for Diamond Crystal Kosher Salt and the National Peanut Board. She was born and raised in a suburb of Detroit, Michigan, where she wondered why almond chicken was the most popular dish at her parent's restaurant, Dragon Inn. She is a graduate of Stanford University and the Michigan Law School. Her career has included being an attorney, a tech executive, and most recently a career counselor. *** Recorded via Zoom on May 21, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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.

Send us a textWhat do you hope to see out of NC State Football over these last 5 games?  What are our predictions for NC State Mens and Womens Basketball?

Spooky Month is slicing its way through the classics, and this week we're heading deep into Texas with Tobe Hooper's The Texas Chain Saw Massacre—the grimy, blood-soaked film that redefined horror forever.With Horror Expert Erik Sanchez leading the charge, we dive into how this low-budget shocker became one of the most terrifying and influential films ever made. From its documentary-style realism to its relentless tension and unforgettable villain, The Texas Chain Saw Massacre proves that true horror doesn't need big budgets—just raw fear.It's sweaty, savage, and still screaming 50 years later. Welcome to the slaughterhouse.

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.

The boys are back! Dive into an exciting discussion about the Spurs' successful preseason, standout performances, and what to look forward to in the regular season. The team answers fan questions, provides analysis on the Spurs' upcoming games against the Dallas Mavericks and New Orleans Pelicans, and shares their insights on the key players and strategies. Don't miss out on this ultimate Spurs fan experience filled with in-depth discussions, predictions, and some NASCAR talk! Go Spurs Go!00:00 Welcome to the Silver and Black Coffee Hour00:32 Barbecue and NASCAR Adventures02:40 Spurs vs. Pacers Game Recap16:04 High Praise for Spurs Players29:14 Debating the Need for Arm Sleeves30:08 Fan Question: Double Bigs Strategy32:48 Analyzing Spurs' Rim Protection38:40 Concerns for the Upcoming Season47:08 Excitement for the Season Opener58:53 Predictions and Final ThoughtsFollow us on socials: on IG @SilverandBlackCoffeeHour‬On Twitter @SlvrBlkCoffeeHr

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.

Send us a textWhat does NC State Football need to focus on during the bye week?  Was NC State Basketball robbed of a Preseason Top 25 ranking?

In this episode of Root Words, we'll fire up the barbecue pit and get a taste of Texas with DeMetris Reed Jr. of Making the CuTX Barbecue.   DeMetris and his team create tender, succulent, and savory meats with smoke and patience, and help folks slow down and enjoy a morning at the market.   Join us next time as we connect with more market chefs on Root Words.   This episode was produced by Stephen Abatiell. Special thanks to DeMetris Reed Jr. To learn more find Making the CUTX Barbecue online at www.makingthecutx.com and on Instagram @cutx_barbecue.   Root Words is produced in the heart of Rutland County Vermont and is made possible by generous support from listeners like you.  You can support Root Words by visiting us Online

Emmy Award winning sports broadcaster and International Boxing Hall of Fame member, Steve Albert discusses his new book, A Funny Thing Happened on the Way to the Broadcast Booth and Bullhorn BBQ's champion pitmaster, Rob Arocha discusses his winning team, his podcast, and baseball. Steve Albert is an Emmy Award winning sportscaster, providing play-by-play for the New Jersey Nets, New Orleans Hornets, Golden State Warriors, New York Mets, Phoenix Suns, New York Arrows, New York Islanders, New York Rangers, Cleveland Crusaders, and New York Jets.  He has worked as the sports anchor at WCBS-TV, WNBC-TV, WWOR-TV, and did morning sports reports on WABC radio.  He covered major boxing fights on Showtime Championship Boxing, including the infamous "Bite Fight" between Mike Tyson and Evander Holyfield.  He is a member of the International Boxing Hall of Fame.  He joined us to discuss his book, A Funny Thing Happened on the Way to the Broadcast Booth in which he chronicles the ups, downs, and unforeseen mishaps that occurred throughout his lifelong journey on the air.  The book also has amusing stories of growing up in a sportscasting family with his brothers, Marv Albert and Al Albert. Rob Arocha is an award winning pitmaster as a member of the competition barbecue team, Bullhorn BBQ along with his wife, Dianne.  Per their website, their goal is to "have our guests, family and friends entertained and BBQ stained."  They have been tailgating for Houston Texans games since 2002 and began their competition barbecue journey in 2012.  The team has also been recognized for having one of the best party atmospheres at the American Royal World Series of Barbecue.  Rob is the host of the So Smokin' Gooder Show which is available as a podcast and airs live every Wednesday evening on Facebook. 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.

Chris Marks is a renowned pitmaster and the driving force behind Three Little Pigs BBQ Rubs & Sauces. Hailing from Kansas City, he has established himself as a leading figure in the barbecue world. Marks boasts an impressive competitive record, having secured over 50 national barbecue championships and more than 600 individual awards. Notably, he is an eight-time Grand Champion of the American Royal World Series of Barbecue, the most in the event's history, and has also triumphed at the Jack Daniel's World Championship Invitational Barbecue Beyond competitions, Chris serves as the Chief BBQ Expert (CBBQE) at Three Little Pigs, where he collaborates with specialty dealers across the U.S. to develop premier BBQ destinations. He is also dedicated to mentoring aspiring pitmasters and offers BBQ classes to share his expertise. Chris has taught over 560 BBQ classes throughout the world, including USA, Australia, Canada, and Mexico. Marks has been featured on the Food Channel's "Taste of America" and the Travel Channel's "BBQ Battle," among other media appearances, further cementing his status in the barbecue community. His product line, Three Little Pigs BBQ Rubs & Sauces, includes award-winning rubs like the Kansas City Sweet BBQ Rub and the Touch of Cherry BBQ Rub, as well as the Competition BBQ Sauce, all of which have been instrumental in his competition successes. Three Little Pigs BBQ Rubs and Sauces are available worldwide at leading retailers, including Ace Hardware, Lowe's, Home Depot, Rural King, Meijer stores and hundreds of specialty BBQ stores. Our products are trusted by BBQ enthusiasts for their unbeatable flavor and quality." Accolades: Chris Marks, the pitmaster behind Three Little Pigs BBQ Rubs & Sauces, has garnered numerous accolades throughout his illustrious career: American Royal World Series of Barbecue: Marks holds the record with eight BBQ Grand Championships, the most in the event's history. Including three-time side dish Grand Champion and over 14 category 1st place awards. Jack Daniel's World Championship Invitational Barbecue: He has secured the Grand Championship title at this prestigious competition. National Competitions: Over his career, Marks has amassed more than 50 national BBQ championships and over 600 individual awards. Social Media Handles: Facebook: @ThreeLittlePigsBBQRubs Instagram: @threelittlepigsbbqrubs Tik Tok: @threelittlepigsbbq You Tube: @ChrisMarksBBQ

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