Podcasts about Barbecue

Sam Webb, Steve Lorenz, and Brice Marich recap Michigan's annual Barbecue at the Big House. The crew breaks down down the Evan Link commitment and gives the the latest on Jadyn Davis, Chris Peal, Jyaire Hill, Zack Marshall, and more. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

On today's episode of the HowToBBQRight Podcast, they're giving the parents more homework than the kids at school, this year (00:45), and there is still time to get invited to our VIPP, A.K.A. Very Important Pig Pickin' (04:07). Malcom reminisces about the first time he got invited to talk with Greg Rempe on The BBQ Central Show (05:10). Our buddy SwineLifeBBQ got invited to cook a VERY prestigious BBQ Competition (06:20). This list I found from America's Test Kitchen put a VERY special mayo at number one (10:29), and Malcom still hasn't tried the new Whataburger that came to town, recently (14:00). Malcom made the best Salmon he's ever cooked, but it was in an Air-Fryer (16:27). Pimento Cheese absolutely belongs on Cheeseburgers (22:36), and you can amp-up that burger even more with Sweet & Spicy Candied Bacon (29:18). There is hardly anything on this planet that you can't put on a Slider Roll and make it more delicious (33:10). Malcom explains how to get more smoke in your cooks on vertical competition smokers (37:58), and I'm interested in Malcom smoking a skinless hog head (43:59). One of our community members wants to know if Malcom wraps Pork Butt, and what temps should they be looking for (49:27)? This is your last call to sign up for the Townsend Spice & Supply SCA Cookoff (53:50).

At a school board meeting, the Houston ISD superintendent and police chief said they were not prepared for a potential shooter, la Barbecue is hit by brisket thieves, and a Washington woman is banned from her local YMCA  after demanding a transgender staff member leave the women's locker room. All that and more!See omnystudio.com/listener for privacy information.

The season is back. And the Beesotted crew may have been hanging out in three different countries but that didn't stop them from cramming themselves into the virtual joint and shooting the breeze on the Bees as they looked forward to the first match of the season against (and) Leicester. Billy theBee Grant (@Billythebee99) in Javea, Dave Laney Lane (@Beesotted100) in Majorca and Matt The Allard Allard  (@theMattAllard) in Twickenham got together to chat Womens Euro success, Brentford's match against Real Betis and the imminent signing of Damsgaard from Sampdoria. Plus Will the Winker (@allsoppwill) gives a statistical lowdown on the Bees - looking forward to the new season And Leicester City journalist Jamie Thorpe (@thorpie54) gives us the lowdown on The Foxes

Was erfreut sich in dieser warmen Jahreszeit großer Beliebtheit und macht total Spaß? Richtig - das Grillen! In unserer heutigen Podcast-Folge, die den Titel "Ran an den Grill" trägt, sprechen wir über die kulinarische Verköstigung á la Barbecue und die Vielseitigkeit dieses technischen Wunderwerks. Was sind die Vor- und Nachteile eines Holzkohle-, Gas- und Elektrogrills? Wo ist der beste Ort zum Brutzeln? Was kommt auf den Rost drauf - muss es immer ein Steak sein oder gibt es auch leckere vegetarische und vegane Möglichkeiten? Und wie viel Aufwand und Verantwortung hat der Grillmeister oder die Grillmeisterin eigentlich? Über das und viele weitere Themen werden wir in den nächsten Minuten sprechen. Seid wieder mit dabei und freut euch auf eine Geschmacksexplosion der besonderen Art. Viel Spaß bei Zuhören und jetzt Grill an! Eure Marion & Euer Manuel!

Grilling and Barbecue Season is on with this fourth episode of our new Big Blend Radio "Wine Time with Peggy" series featuring Peggy Fiandaca, who along with her winemaker husband Curt Lawrence Dunham, owns and operates LDV Winery in Arizona. Plus, hear an update on the vineyard, and what the term "Tannins" means. Check out Peggy's recipe for Spicy Grilled Pineapple over Vanilla Bean Ice Cream here: https://blendradioandtv.com/listing/spicy-grilled-pineapple-over-vanilla-bean-ice-cream/ Wine Time with Peggy airs every 1st Wednesday at 4pm PT / 7pm ET. Learn more and see the playlist here: https://blendradioandtv.com/listing/peggy-fiandaca-ldv-winery/ Learn more about LDV Winery at https://ldvwinery.com/ Music on this episode: "Rock Gardens, Swimming Pools and Barbeques" from the album "The Perfume of Creosote: Desert Exotica 1"

Imagine rolling into a KCBS competition in a pickup truck hauling one Gateway drum smoker, a table, a 10 x 10 easy up, a cooler and a tub of basic supplies. Then imagine cooking all four meats on that one drum and kicking everybody's butts for a Grand Championship. That's what Drew Davis of Arkansas-based Razorracks BBQ did recently at Smokin' on the Osage in Osceola, Missouri. How did Drew do it? He tells us on Episode 173 of the Tailgate Guys BBQ Podcast. Just for grins, Drew returned to competition seven days later, cooking on his usual Jambo, and won another GC in Miami, Oklahoma. It's always good to visit with Drew, who also discusses his Razorracks 501 All Day rub, how to use it and where to get it. Later in the show, it's time for another installment of “Competition BBQ 101” with veteran pitmaster Randy Vanslyke of High IQ BBQ. Randy offers beginning or inexperienced cooks some helpful tips on how to learn the competition game with this month's segment focusing on how to evaluate a scoresheet and review a cook. Meanwhile, Lyndal previews the Tailgate Guys BBQ team's upcoming trip to Warsaw, Missouri, for Smokin' on the Harbor and Steve returns to discuss the latest episode of Food Network's BBQ USA. A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino's. We still have room for a couple of more sponsors. Contact me at lscranton755@gmail.com for more info. Have a great BBQ Week and thanks for listening! #SmokeEmIfYouGotEm

Sunday, July 31, 2022 - This weekend, we're bringing barbecue and watermelon! That's right, we revisited a couple of our previous segments to bring you something filling and something festive to your August long weekend. Tune in, and be ready to jot down some recipes!

Frankfurter, wiener, glizzy, hot dog - whatever you call it - the food is a global staple and has become an American icon. It's time to celebrate National Hot Dog Month on Meat and Three! While the tubed food is pervasive throughout the rest of the world, it is a multi-billion dollar industry in America. Whether hot dogs are kosher or vegan, hailing from Coney Island or Chicago, we'll take a look at their history and how they are made and consumed today. Travel back all the way to the stone age, get an education from Hot Dog University, and even take a trip to a hot dog factory floor!Further Reading:Bruce Kraig is an emeritus professor of history at Roosevelt University in Chicago and the author of two books on hot dog history: Hot Dog: A Global History, and Man Bites Dog: Hot Dog Culture in America.Read Frederick Kaufman's book, A Short History of the American Stomach and his wonderful articles: The Secret Ingredient about kosher food and Fat of the Land about hot dogs. John Carruthers is a journalist, cook, and hot dog connoisseur. You can read his books Eat Street and ManBQue.Grab a bite at Grilled on Suydam street in Bushwick, or grab a booth at Abe's Pagoda for your next night out.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Hello Internet! This week's episode is the LIVE show from Kansas City, MO! This episode is all about BARBECUE etiquette and history from around the United States. Enjoy and be sure to share with a friend!

As broadcast July 28, 2022 with plenty of extra sauce to slather on.  Well, it's late July so we're having a barbecue to start the show tonight with some newer and older funky favorites, but maybe not the most familiar tracks if you're American.  Lots of African, UK, and French influences going on here with some Ethiopians, Russians, and Danes thrown into the jam for flavor.  For our second hour Dan Lloyd once again kicks down the studio door to rock out, with some amazing covers from St. Vincent and The Linda Lindas being big highlights, along with new tunes from Ozzy Osbourne, Dry Cleaning, Cigar, and many others to taste test on a record-setting 13 track throwdown from Gwangju's Rock Maestro.#feelthegravityTracklisting (Start):Part I (00:00)Tom Misch feat De La Soul – It Runs Through MeLabi Siffre – I Got The…William Onyeabor vs. Hot Chip – Atomic BombMr. Jukes feat BJ The Chicago Kid – Angels/Your Love Part II (31:31)Coubo – MyrrhGalimatias – BlowbackFKJ – Better Give U UpCrayon – After The Tone (Duñe remix)DJ Cam – Soulshine Mulatu Astatke & Black Jesus Experience – Mascaram Setaba Part III (60:23)Ozzy Osbourne – Degradation Rules ft Tony IommiPool Kids – Arm's LengthLinda Lindas – Tonite (The Go-Go's cover)St. Vincent – Piggy ft Dave Grohl (Nine Inch Nails cover)THICK – Tell MyselfDry Cleaning – Anna Calls From theArctic Part IV (92:38)Cigar – Legacy of the 7 PliesTeens in Trouble - DecomposingOsees – A Foul FormNo Trigger – No TattoosThe Garden – Orange County Punk Rock LegendBuilt to Spill - SpiderwebPalm – Feathers 

The University of Louisville football program has another big weekend coming up where multiple highly-rated players from the 2023, 2024, and 2025 recruiting classes will be on campus for the 502 Barbecue. Dalton analyzes the visitor list, while explaining that recruiting momentum isn't likely to slow down soon. Soon-to-be five-star 2023 point guard AJ Johnson has narrowed his list to eight schools and the G-League. Dalton explains that this recruitment could be a monumental recruiting win for Kenny Payne and that him visiting for Louisville Live would be huge. In the final segment, Dalton discusses what Christian Pedersen entering the transfer portal means for the Louisville tight ends position moving forward. Support Us By Supporting Our Sponsors! BetOnline BetOnline.net has you covered this season with more props, odds and lines than ever before. BetOnline – Where The Game Starts! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Conrad and Shannon are in a Shed in Oklahoma, and they are talking about their trip to Swadley's Barbecue in OKC, and how much pee is in a public pool, but most importantly they went on a trip to Goodwill Outlet in OKC and witnessed humanity. Watching Garbage be turned into merchandise that will eventually be garbage. Subscribe to Conradio on Youtube Apple Podcast: https://podcasts.apple.com/us/podcast/conradio/id772967885 Spotify: https://open.spotify.com/show/7InK6IzBqK3KVK2uSHkLdA?si=97ea8f1be2634786 Visit our Patreon www.patreon.com/conradio Connect With us on Social Media: www.Facebook.com/conradio www.Instgram.com/conradio_show https://twitter.com/conradioshow Website: https://www.oktacocompany.com/podcasts

durée : 00:01:44 - Les 80'' - par : Nicolas Demorand - Il y a les puristes accrocs au charbon, ceux qui se convertissent au gaz, plus efficace. Il y a encore les fans de l'électrique, plus sûr et moins cher et enfin les plus récents, séduits par le solaire, plus écologique.

Welcome to Episode 172 of the Tailgate Guys BBQ Podcast, where one of the most-engaging people in BBQ returns to the show to share knowledge and stories about food sport. That's Sunny Moody of Moodswing BBQ, a world steak champion who emerged from this spring's Food Network show BBQ Brawl as one of the final four contenders - and one of the most-popular contestants. We already knew Sunny was all of those things. She reinforces that, plus more, on this week's appearance as she recounts the BBQ Brawl experience, what it was like smoking chicken livers on the show and how more television could be in her future. Sunny also gives us some great information on how to best grill a perfect Tomahawk Ribeye. It's also time for “Fergie Time” and on the July segment, Richard Fergola from Fergolicious BBQ discusses his busy schedule which included four KCBS contests and an appearance at the Scheels Outdoors BBQ University in a recent eight-day period. Fergie rolls on with more classes and competitions coming up with little down time. That's how he likes it. Meanwhile, Lyndal Scranton rolls solo in the host's cockpit this week and gets to humble brag about the Tailgate Guys BBQ competition team's KCBS championship ribs from the weekend at Smokin' on the Osage in Osceola, Missouri. Yep, first place. The head coach was pleased and maybe surprised. And the team chicken continues to kill it with two more top-five calls. A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino's. We still have room for a couple of more sponsors. Contact me at lscranton755@gmail.com for more info. Have a great BBQ Week and thanks for listening! #SmokeEmIfYouGotEm

Alternative rocker Austin Meade joins the show to discuss his musical genre, learns how to taste whiskey and opines on his favorite barbecue spot in Texas. The blind tasting: Glass A) Proof & Wood American Blend. Glass B) McBrayer; and Glass C) 21 year Chicken Cock Canadian RyeSubscribe to Fred Minnick's Channel: https://www.youtube.com/channel/UCyE_GJtYr3yowks2iv1o4jg?view_as=subscriberMerch, including official The Fred Minnick Show Glencairn: https://shop.podcastone.com/collections/the-fred-minnick-showBecome a YouTube Member: https://www.youtube.com/channel/UCyE_GJtYr3yowks2iv1o4jg/joinGlencairn provides glassware The Fred Minnick Show: https://www.glencairnwhiskyglass.com/The American Spirits Council of Tasters: https://ascotawards.comOFFICIAL THEME SONGThe Fred Minnick Show intro features Moon Tooth's “Awe At All Angles”, available now on Pure Noise Record. Listen to the full song at https://fanlink.to/aweatallangles.FOLLOW FREDhtps://www.instagram.com/fredminnick/https://twitter.com/FredMinnick https://www.youtube.com/channel/UCyE_GJtYr3yowks2iv1o4jg https://www.facebook.com/fred.minnick/Buy Fred's Bookshttps://www.amazon.com/dp/0760351724/ref=as_sl_pc_qf_sp_asin_til?tag=httpwwwfredmi-20&linkCode=w00&linkId=7cf6556bbccd99181248b3ae598a9c5b&creativeASIN=0760351724Subscribe to Fred's Podcastshttps://podcasts.apple.com/us/podcast/the-fred-minnick-show-podcast/id1490483021 https://bourbonpursuit.com/all-podcasts/Disclosure Statement: https://www.fredminnick.com/disclosures/

Le barbecue est un incontournable de la période estivale. Et pour trouver l'origine de cette appellation, il faut remonter à Christophe Colomb.

Welcome to our Christmas in July party! In this episode, Marty is joined by his friend, Madeline, as they both get hammered on sherry and hammer on Alex Haley's A Different Kind of Christmas. BONUS POINTS: Place bets as to when Marty will throw up during the episode. GHOST OF CHRISTMAS PRESENT SPIRIT: Sherry (sweet or dry) NONALCOHOLIC ALTERNATIVE: Nonalcoholic sherry OR fruit juice Marty has an Master's in fiction writing, MFA in poetry writing, and teaches in the English Department at Northern Michigan University in the Upper Peninsula of Michigan. He served two terms at Poet Laureate of the Upper Peninsula, and has published the poetry collection The Mysteries of the Rosary from Mayapple Press. For more of Marty's thoughts and writing visit his blog Saint Marty (saintmarty-marty.blogspot.com) or listen to his other podcast Confessions of Saint Marty, also on Anchor.fm. Marty is a writer, blogger, wine sipper, easy drunk, and poetry obsessor who puts his Christmas tree up in mid-October and refuses to take it down until the snow starts melting. Madeline has a BA in English Creative Writing and gin drinking. Currently, she works the Reference Desk at a library, but she will soon become a graduate student studying for her Masters of Library Science. In her spare time, she enjoys reading eco-lit, true crime, and Alice Hoffman books. Music for this episode: "Jingle Bells Jazzy Style" by Julius H, used courtesy of Pixabay. "A Christmas Treat" by Magic-828, used courtesy of Pixabay. A Christmas Carol sound clips from: The Campbell Theater 1939 radio production of A Christmas Carol, narrated by Orson Welles and starring Lionel Barrymore. Other music in the episode: "I've Been Working on the Railroad." K. H. Lee. (https://www.youtube.com/watch?v=H1QfUz9dEn8) This month's Christmas lit: Haley, Alex. A Different Kind of Christmas. Doubleday, 1988.

On this week's episode Sam Webb chats with the director of Premiere Prospects International Brandon Collier, the man responsible for connecting Michigan with Julius Welschof and new commitments Aymeric Kouba, and Manuel Biegel. Sam and Brice Marich then discuss U-M's international strategy, new offensive line offers, new Barbecue at the Big House confirmations, and preview the major visit week on tap for Michigan basketball. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of the HowToBBQRight Podcast, where have we been the last few weeks (00:25)?! The Gulf Coast was a MUCH NEEDED break (00:45). How much fish ACTUALLY made it back with us (03:45)? I pick Malcom's brain about the best seafood he ate in Orange Beach (06:08). The Townsend Spice and Supply SCA Steak Contest is approaching FAST (14:22), and who from the HowToBBQRight crew will be making an appearance (18:14)? I'm under the impression that not EVERYONE understands the “Sides Chick” shirt (24:32). There has been some pranking happening around the office recently (31:25). Our Palmer Home for Children Fundraiser is gaining momentum (36:46). We discuss the best places to stop and eat while road tripping on the Gulf Coast (39:01), and Malcom OFFICIALLY got to meet Uncle Si from Duck Dynasty (48:20). Everyone needs to ‘be cool' in our Facebook Community, (53:10) and we're hosting ANOTHER barbecue festival right here in our backyard (59:56)!

Corey Richard tells the story of how his passion for barbecue unexpectedly became his new career.

Corey Richard tells the story of how his passion for barbecue unexpectedly became his new career.

Corey Richard tells the story of how his passion for barbecue unexpectedly became his new career.

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. Recently she was targeted to go against Bobby Flay and will talk about that in this episode. 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 economical meat alternatives while Dave and Andy will address smoking meat with a gas grill.

WHEN IN DOUBT, GRILL IT OUT: In this episode, my friends came over to have a barbecue and I got some much-need support.

On this episode Dan tells the story of a Swiss barbecue that forever changed the church

On Episode 171 of the Tailgate Guys BBQ Podcast, we combine BBQ and music as one of the great personalities of BBQ - the one and only Stretch - joins us. The Food Network personality, BBQ pitmaster, restaurant owner, artist and now rock & roll recording artist has collaborated with the pop/rap/rock band Black Oxygen for the catchy new tune “First Bite” which is a tremendous anthem to smoking meat. Catch our conversation with Stretch and brothers David and Nick Lyle from Black Oxygen as they tell us about First Bite, a song that is charting on Billboard's Most-Added list, alongside tunes from Ozzy Osbourne and Red Hot Chili Peppers. Stretch recaps how this fun project came to be and Black Oxygen also breaks some big news about a new project. We'll also play the song. Organizing a BBQ contest is not easy and often is filled with stress. Chuck Simpson, who along with wife Jessica is putting on this weekend's KCBS “Smokin' on the Osage” doubleheader in Osceola, Missouri, discusses what goes into getting a contest off the ground in our other guest segment. We'll be taking the Tailgate Guys BBQ team to Osceola this weekend, where it's projected to be a hot one! Co-hosts Lyndal and Steve touch on their recent cooking experiences and discuss Episode 2 of Michael Symon's BBQ USA Show on Food Network. A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino's. We still have room for a couple of more sponsors. Contact me at lscranton755@gmail.com for more info. Have a great BBQ Week and thanks for listening! #SmokeEmIfYouGotEm

Beef: It's What's for dinner, and the subject of today's awesome episode. Dave sits down with Food blogger and author of 'Beef it up!', Jessica Formicola.  Follow Savory Experiments--> https://www.savoryexperiments.com/about/ Catch Dave on Tour --> www.davewcomedy.com

Ed Gamble is ON MENU at Dish HQ with Nick and Angela. Comedian Ed is a regular on Mock the Week, a judge on Great British Menu and co-hosts the hugely successful Off Menu podcast with James Acaster. He's currently touring the country with his stand up show ‘Electric' (which has just been extended till November 22). Ed Gamble's middle name is barbeque and as it's the season, Angela makes some BBQ cauliflower wings with a zingy coriander mayo, as the trio drill down into the minutiae of outdoor grilling. Next up are tasty pork steaks with peanut salsa & Chinese leaf slaw and talk turns to the Great British Menu, university eating habits and the surprise dish that did NOT go to plan… Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes Find a  transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a Somethin:Else Creative Studio production for Waitrose & Partners.

Dans un format court, Elisa décrypte des thématiques autour de l'alimentation avec des experts, de manière ludique et très simple.Dans cette nouvelle saison, nous nous immergeons dans l'univers des cuissons avec notre invité spécial, Aaron Rosenthal, chef résident. Nous vous dévoilerons les secrets de la fumaison, la cuisson à la vapeur, la fermentation, la friture, de la cuisson au four et bien d'autres encore…

Alan O'Reilly, Carlow weather, Louise Reynolds, Dietician

Colorado isn't usually the first state people think of when it comes to barbecue. But it turns out, we have our own barbecue story to tell — and our Black community is at the center of it all. James Beard award-winning author Adrian E. Miller has that story and more in his most recent book, “Black Smoke: African Americans and the United States of Barbecue.” He joined host Bree Davies on the show last May to talk about everything Colorado barbecue, from the 1898 barbecue riot at the Stock Show to the legacy of “Daddy” Bruce Randolph and his son, Bruce Jr. NOTE: This interview originally aired in May of 2021, and is back as part of our special summer book series. Tune in all week for more!  Learn more about Adrian and his work at adrianemiller.com What's your favorite barbecue spot in Denver? Let us know on Twitter @citycastdenver Learn more about the sponsors of this episode: Control Group Productions presents THE END Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

Weber grills, in particular. www.patreon.com/stevelehto

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Going places in my chair- Hit my head again- Barbecue using the tray method- The Pepper Show is back.

Our Annual 4th of July Burgers, Brats and Dogs (Oh My!) show is back. This time around Chef Tom Jackson of All Things Barbecue (www.atbbq.com ), was assigned the task to tell us how to elevate our Burgers, Brats and Dogs to beyond expectations. Jackson is widely known for his videos at the All Things BBQ YouTube Channel.  A culinary institute trained chef, Chef Tom always brings it to the recipes he consistently develops and unveils on YouTube.  If you have a weekend BBQ with friends and family, this is the show to listen to, and it doesn't even have to be a holiday.Drinks Adventures with James AtkinsonWine lover? Craft beer fan? Drink whisky, bourbon, cognac or rum? Or maybe it's gin or...Listen on: Apple Podcasts Spotify

Wine Road Podcast Episode 153 Sponsored by Ron Rubin Winery   Episode 152 | John Viszlay of Viszlay Vineyards. John Viszlay joins us to talk about what's going on at the vineyard and introduce us to his new second label –Sonoma Jones. We also hear from Jessie Poshepny Vallery's with her Fast Five recipe for Strawberry Gazpacho. Wine of the Day: 2019 Sonoma Jones Chardonnay, Russian River Valley Book of the Day: Press for Champagne Guide: A Guide to Enjoying The World's Greatest Sparking Wine by Christopher S. Ruhland. Fast Five: Strawberry Gazpacho from Jessie Poshepny Vallery at Trione Vineyards Podcast Sponsor: Ron Rubin Winery https://ronrubinwinery.com/   SHOW NOTES 0:53 Wine of the Day: 2019 Sonoma Jones Chardonnay, Russian River Valley. Johns second label that is an homage and tribute to his mother's family, the Jones. 5:20 John tells us what's happening at the winery and in the vineyard—so many projects in the works—from grafting vines, to clearing the land to create new spaces for events. 10: 45 Winery guesthouse listed on VRBO and AirBnB. 11:45 Viszlay Winery open for walk-ins and also can make reservations online. Groups of 6 or more need a reservation. 15:09 Fast Five Recipe – Strawberry Gazpacho from Jessie Poshepny Vallery at Trione Vineyards. Ingredients: Strawberries, simple syrup, Rosé wine, Barbecue spice rub, Crème fraîche. Directions: Place all ingredients into a blender --except for the Crème fraîche. Pour into shooter glasses, top with Crème fraîche and serve it up fresh and cold! 16:52 Book of the Day: Press for Champagne Guide: A Guide to Enjoying The World's Greatest Sparking Wine by Christopher S. Ruhland. Links Viszlay Vineyards Trione Winery and Vineyard Press for Champagne By Christopher Ruhland Ron Rubin Winery Credits: The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

On July 4th, we celebrate the birthday of America, the date theDeclaration of Independence was signed, and we complacentlywave flags, sing patriotic songs, go to barbecues and eat hot dogs. But, we need to also remember that our Independence isn't guaranteed to last forever… not if terrorists have their way!Indeed, terrorists, from outside and inside America, are currently plotting to take it away!First, we look at examples of terrorists from other countries, who recently came from outside America to wage jihad inside. The Terrorist Screening Database is supposed to keep suspected terrorists out. But, with the tsunami of border-crossers from the South and North, shocking numbers are coming in. Next, we look at examples of terrorists who came from other countries, and already entrenched themselves in America, such as Dilkhayot Kasimov, a Brooklyn hipster, recently sentenced to 15 years for aiding ISIS in terror plots.These included bombs on Coney Island, the iconic spotwhere Nathan's July 4th hot dog eating contest occurs, and possibly a plot to kill Barack Obama. Worst are the homegrown terrorists, such as Kansas mom-turned-ISIS battalion leader, Allison Fluke-Ekren, who recently pled guilty to terrorism charges. Yet, it's not only terrorists with violent weapons - from guns to knives to suicide vests, who threaten us. There are terroristsusing ‘words' as weapons and stalking the halls of Congressto lobby politicians to support their dangerous agenda. This June was the 7th annual pilgrimage of the U.S. Council of Muslim Organizations, a benign sounding name for an umbrella group linked to terrorists. Hear what their agenda was this year. And last, but not least, we'll look at the disempowered crew  left to protect us from all these terrorists who are bent on destroying the Independence many take for granted….

You might say it's duos week on Episode 169 of the Tailgate Guys BBQ Show Podcast. Up first are Jason Zwiegel and Nick Galligan from newly minted KCBS Grand Champion “Dr. Squealgood BBQ” from the Kansas City area. Jason and Nick tell us how they started cooking together and recapped the relatively quick journey to their first GC, last weekend in Topeka, Kansas. We also check in with the co-leaders of “Team Arkassippi,” John Lindsey and Ronald Burns. While they have made a name for themselves among the world's top competition steak cooks, John and Ronald were outstanding BBQ competitors back in the day and now are venturing more and more into the KCBS cooking world again while spreading their #ArkassippiCombo brand of rubs and sauces. The pair recap a tremendous weekend at the recent National BBQ Battle in Washington, D.C. and preview what's ahead, both on the cooking trail and for the SCA Ribeye Roundup and Arkassippi Smoke Live programs John and Ronald co-host. Lyndal and Steve also recap their 4th of July weekend cooking adventures, including the Tailgate Guys' solid performance at the KCBS Low & Slow Cookoff in Lowell, Arkansas. Yes, we got a brisket call! A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino's. We still have room for a couple of more sponsors. Contact me at lscranton755@gmail.com for more info. Have a great BBQ Week and thanks for listening! #SmokeEmIfYouGotEm

Today, Johnny is talking with Kell Phelps of Barbecue News Magazine. They are talking about the magazine and about Kell recently taking over the NBBQA (National Barbecue and Grilling Association)   Check Out BBQ News Magazine: https://www.barbecuenews.com/magazine/ Check Out NBBQA: https://www.nbbqa.org/   Magnechef Link: https://magnechef.com/ Promo Code: ROYAL21   Follow / Watch / Listen to Us On: Podbean: https://pitlifebbq.podbean.com/   YouTube: Pit Life BBQ: https://www.youtube.com/channel/UC8kAoIunRV1MrSOCNQgJs8w Johnny Mags BBQ BBQ: https://youtube.com/channel/UCLjxKXL6-mXA3em8tf9HXHA Facebook: Pit Life BBQ: https://www.facebook.com/PitLifeBBQ Pit Life BBQ group page: https://www.facebook.com/groups/1813600838747141/?ref=share New England Pitmasters: https://www.facebook.com/groups/newenglandpitmasters/ Instagram:  @johnniehd77     @pitlifebbq Join us at the BBQ Pit. The Pit Life BBQ is a member of the United Podcast Network and is recorded live in front of a studio audience at the Studio 21 Podcast Café upstairs at Two Guys Smoke Shop in Salem, NH. Every Tuesday @ 5pm.

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Barbecue is America's culinary national pastime. Dozens of  books have been written about it, food writers criss-cross the country looking for the best places, and people wait hours to eat at the most famous spots. In his book The Cooking Gene, culinary historian Michael Twitty traces the path that barbecue traveled from West Africa to the American South — and how enslaved cooks in plantation kitchens created Southern cuisine. But the barbecue journey doesn't stop there. During the Great Migration, Black Americans brought the foods they created in the South with them to places like Chicago. Dan visits Uncle John's BBQ, just south of Chicago, to learn about — and eat — a type of barbecue that only exists there.Check out Kevin Pang's article about Chicago's “barbecue divide” in Saveur.This episode originally aired on December 10, 2018, and was produced by Dan Pashman, Anne Saini, and Aviva DeKornfeld. It was edited by Gianna Palmer and Kristin Torres, and mixed by Casey Holford. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell.Transcript available at www.sporkful.com.

Welcome to July 4th, 2022 on the National Day Calendar. Today we celebrate slow cooking by day and lighting up the night.   While Independence Day is celebrated across the country today, one town holds the record for the longest running parade. Since 1785, Bristol, Rhode Island has boasted this unbroken tradition, with nearly 200,000 attendees from all over the world. The festivities begin on Flag Day or June 14th with soapbox races and outdoor concerts that continue throughout the month of June. This culminates on July 4th with the parade that commemorates the signing of the Declaration of Independence. From just about anywhere today you can see spectacular displays of fireworks and attend festivals and parades in your own neighborhood. No matter how you celebrate, Independence Day is a time to cherish freedom and to honor those who sacrificed to build our great Nation.   Fireworks may take center stage tonight, but most of us celebrate with a barbecue. Technically what most of us do is grilling, that is cooking meat over a fire. Barbecue is cooking meat slowly over indirect heat or in a smoker. This tradition started in the American South, where farmers would try to use every bit of meat they could from the pigs they had raised. Some of the meat, such as between the ribs, was pretty tough to eat. But they found that cooking ribs slowly over indirect heat made the meat tender and succulent. The tastiest of these come from the belly, and are called spareribs. Today while we celebrate our Nation's birthday we also enjoy a food that is uniquely American on National Barbecued Spareribs Day. I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

Intern here and I just got back from a trip to Tijuana. Now we're back with the full force of G! Brace yourself for the action packed Broforce! A retro, run and gun side scroller with an EPIC catalog of bros (and bro'ettes). "Oh Canada!," or "say can you see", depending on what side of the border you're on. Canada and the U.S. celebrate their independence and we talk traditions! Speaking of festivities, fireworks are a familiar fan favorite for these holidays. Find out our firework fails as well! We got some unhelpful advice for Olivia from (an) Ontario regarding her BFs funky feet. Drop us a line at triplegpod@gmail.com and rate and review on your player of choice, and we'll read it on air! --- Send in a voice message: https://anchor.fm/triplegpodcast/message

This week it's a fourth of July special on barbecues, booze, and bodybuilding! We take a dive into the science of alcohol and discuss alcohol metabolism, as well as its effects on performance, hormones, muscle, and fat loss. We also give you some helpful tips to help you navigate the summer barbecue season. If you enjoy this episode don't forget to subscribe, give us five stars, write a review, and share this podcast with a friend. Follow us on IG @eatritenutrition

It's a Five Things Barbecue Bonanza! From the meat, to the sides, to the desserts to the drinks. We've got everything you need to host the perfect barbeque this summer.We sat down with barbeque experts and owners of Pig Beach BBQ restaurant Matt Abdoo and Shane McBride to talk about their favorite spread. Spoiler alert, it's not a small.We also sat down with USA TODAY books and food reporter Jennifer McClellan and talked barbecue in the Southwest and what makes it different than other places.Finally, we sat down with Danielle DeSiato, the kitchen and cooking editor at Reviewed to play 'hi/low' with barbecue essentials like grills.To follow James Brown on Twitter, click here.To follow Shane McBride on Twitter, click here. To follow Matt Abdoo on Twitter, click here.To buy the Pig Beach BBQ cookbook on Amazon, click here.Follow Jennifer McClellan on Twitter by clicking here. Click here to read Jennifer's latest article.Follow Danielle DeSiato on Twitter by clicking here. To read her latest article on Reviewed click here.For a great deal on grills and more click here.Episode Transcript available hereAlso available at art19.com/shows/5-ThingsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on the HowToBBQRight Podcast, getting to and from Omaha was the worst experience we've ever had (00:22), but once we finally arrived, we were ALL OVER some delicious Ball Park Food (05:00). Nebraskans were much friendlier than people in our area (11:21). The Ole Miss Rebels WON against the Arkansas Razorbacks (12:05). Malcom made us “Gourmet” Microwave Cheeseburgers (15:25), despite his near-DISASTER while preparing Father's Day Brunch (18:23). He made the BEST Sweet Onion Gravy I've ever tasted (26:04). Malcom bought fireworks that are almost TOO BIG to use (30:36), and our office “4th Of July” Celebration is going to have ALLLL the sides (32:40). We answer YOUR Burning BBQ-based questions, from Pulled Pork with bark (40:20) to Beef VS. Pork Country-Style Ribs (51:15). The Palmer Home Fundraiser is in FULL blast (54:35), and we're still getting prepped for the Townsend Rib Cookoff in August (56:10).