Podcasts about Barbecue

Episode 332 features the coauthor of Attorneys in the Baseball Hall of Fame:  A Collection of Biographical Essays, Louis H. Schiff and up-and-coming pitmaster and barbecue aficionado, Brayden Estrela, and Johnny Mags as guest co-host. Louis H. Schiff is a retired judge, attorney, professor, historian and author. During college, he interned with the New York Yankees Class A farm club, serving as public relations director.  He declined a public relations job offer from Yankees owner, George Steinbrenner to pursue law school.  His latest book, which he coauthored with Robert M. Jarvis is, Attorneys in the Baseball Hall of Fame:  A Collection of Biographical Essays which focuses on the 11 people, players, managers, executives, and commissioners, elected into Hall of Fame who were lawyers.  Each inductee is the subject of a detailed essay that recounts their legal education, admission to the bar, and legal career. Brayden Estrela is the pitmaster for the barbecue competition team, Meaty B's BBQ.  His love for barbecue is deep and we are extremely fortunate that our show is one that he listens to as part of his barbecue podcasts listenening repertoire.  Brayden is visually impaired, but it does not stop him as he participatates in barbecue competitions and he wins.  Once you listen to this discussion you will understand what makes Brayden an extremely likeable "barbecue groupie" and why the world of barbecue is lucky to have him involved.  Johnny Mags from the Pit Life BBQ podcast joins us and talks about getting to know and cook with Brayden. 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.

The episode features an engaging dialogue with Paul Holden, the esteemed pitmaster from Willingham's Barbecue in Georgia. A salient point of discussion revolves around Holden's experiences stepping into the prominent legacy of John Willingham, a revered figure in the barbecue community. Throughout the conversation, we explore the intricate techniques employed in competition barbecue, particularly focusing on the unique vertical cooking methods that define Willingham's style. Additionally, Holden shares insights into the challenges and triumphs of maintaining the revered traditions while fostering innovation within the craft. As we navigate this rich narrative, we also delve into the nuances of flavor profiles, seasoning development, and the vibrant culture surrounding competitive barbecue.Links referenced in this episode:paintedhillsnaturalbeef.comheritagesteel.usoregondungeness.orgpigpowder.comgobarbecuenationjt.comCompanies mentioned in this episode:Painted Hills Natural BeefWillingham'sHeritage SteelPig PowderThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Send a textKansas City barbecue lovers — this is the story you've been waiting for! Join Freddie Bell on the Barbecue Radio Network as he sits down with the team behind Joe's Kansas City Barbecue — the world-famous smokehouse that turned a humble gas station into a global barbecue destination. Hear the secrets behind the Z-Man, the smoke, and the legacy. If you love real barbecue, you won't want to miss this one! www.bbqradionetwork.com

This week on This Week in Barbecue, Rasheed Philips and team run through a packed set of stories across barbecue culture and the food business, including Meat Church entering the charcoal chat, Carey “Pegleg Porker” Bringle's warning about local tax increases hurting small businesses, and Char-Broil's new dual electric and charcoal grill in the UK. Then the episode turns to the main course: can you afford the menu you serve. Then the team discuss the parting of ways of likely the most viral Barbecue Business of 2025

Fluent Fiction - Swedish: From Grill to Hearth: A Cozy Cabin Barbecue Adventure Find the full episode transcript, vocabulary words, and more:fluentfiction.com/sv/episode/2026-02-22-23-34-02-sv Story Transcript:Sv: Stugan låg vid kanten av en stor, frusen sjö.En: The cabin was located at the edge of a large, frozen lake.Sv: Snön föll lätt över tallarna, och den lilla stugan såg ut som om den var målad i vitt.En: Snow fell lightly over the pines, and the little cabin looked as if it were painted white.Sv: Inuti stugan värmde en sprakande brasa rummet och skapade en mysig och inbjudande atmosfär.En: Inside the cabin, a crackling fire warmed the room and created a cozy and inviting atmosphere.Sv: Erik tittade ut genom fönstret och suckade.En: Erik looked out the window and sighed.Sv: Hans planer för den perfekta barbecuefesten för hans vänner Anna och Björn verkade bli förstörda av snöstormen.En: His plans for the perfect barbecue party for his friends Anna and Björn seemed to be ruined by the snowstorm.Sv: Anna och Björn satt i soffan och pratade glatt.En: Anna and Björn sat on the sofa, talking happily.Sv: De var omedvetna om Eriks oro.En: They were unaware of Erik's concern.Sv: Han ville så gärna att allt skulle bli perfekt, men snön gjorde det omöjligt att grilla ute.En: He wanted so much for everything to be perfect, but the snow made it impossible to grill outside.Sv: Erik hade noga planerat allt i flera veckor och kände sig nu lite orolig.En: Erik had carefully planned everything for several weeks and now felt a little worried.Sv: "Erik, hur går det med planerna?"En: "Erik, how are the plans going?"Sv: frågade Anna och log uppmuntrande.En: asked Anna, smiling encouragingly.Sv: "Det är en snöstorm," svarade Erik och pekade mot fönstret.En: "It's a snowstorm," replied Erik, pointing toward the window.Sv: "Jag vet inte hur vi ska grilla nu."En: "I don't know how we're going to grill now."Sv: "Vi kan improvisera," föreslog Björn.En: "We can improvise," suggested Björn.Sv: "Vi kan laga maten på eldstaden inomhus."En: "We can cook the food on the fireplace indoors."Sv: Erik tvekade först.En: Erik hesitated at first.Sv: En barbecue utan grillen?En: A barbecue without the grill?Sv: Men han insåg att det ändå kanske kunde bli bra.En: But he realized that it might still be good.Sv: Han gick med på idén och började förbereda allt för den improviserade grillfesten.En: He agreed to the idea and started preparing everything for the improvised barbecue.Sv: Medan doften av grillad korv spred sig i stugan, började stämningen bli varm och glad igen.En: As the smell of grilled sausage spread in the cabin, the mood began to become warm and happy again.Sv: När allt var klart föreslog Anna att de skulle rosta marshmallows över elden.En: When everything was ready, Anna suggested they should roast marshmallows over the fire.Sv: "Det låter kul!"En: "That sounds fun!"Sv: sade Björn och plockade fram en påse marshmallows.En: said Björn, pulling out a bag of marshmallows.Sv: De tre vännerna satt tillsammans runt eldstaden, rostade marshmallows och skrattade åt hur snöstormen hade förändrat deras planer.En: The three friends sat together around the fireplace, roasting marshmallows and laughing at how the snowstorm had changed their plans.Sv: Det var kanske inte den barbecuefest som Erik hade planerat, men den blev en minnesvärd kväll ändå.En: It might not have been the barbecue party that Erik had planned, but it turned out to be a memorable evening anyway.Sv: När snön fortsatt föll utanför, insåg Erik att det inte alltid behövs en perfekt plan för att ha en bra tid.En: As the snow continued to fall outside, Erik realized that a perfect plan wasn't always needed to have a good time.Sv: Anpassning och lite kreativitet kunde skapa ännu bättre upplevelser.En: Adaptation and a little creativity could create even better experiences.Sv: De tre vännerna fortsatte att njuta av kvällen, glada i värmen inuti stugan.En: The three friends continued to enjoy the evening, happy in the warmth inside the cabin.Sv: Erik kände sig till slut lättad och insåg att flexibilitet ibland kunde leda till de bästa stunderna.En: Erik finally felt relieved and realized that flexibility could sometimes lead to the best moments.Sv: Snön föll fortfarande utanför, men inne i stugan var det varmt, tryggt och fullt av glädje.En: The snow was still falling outside, but inside the cabin, it was warm, safe, and full of joy. Vocabulary Words:cabin: stuganfrozen: frusenpines: tallarnafireplace: eldstadencrackling: sprakandecozy: mysiginviting: inbjudandesigh: suckadebarbecue: grillfestensnowstorm: snöstormenunaware: omedvetnaconcern: oroimpossible: omöjligthesitated: tvekadeimprovised: improviseradesausage: korvsuggested: föreslogroast: rostamarshmallows: marshmallowsmemorable: minnesvärdadaptation: anpassningrealized: insågflexibility: flexibilitetrelieved: lättadwarmth: värmensigh: suckadeplans: planernagrill: grillenspread: spred

Episode 331 features current Major League Baseball content creator and former WFAN New York Yankees beat reporter, Sweeny Murti and granddaughter of Henry Perry, the father of Kansas City Barbecue, Bernetta McKindra Sweeny Murti is a prominent sports journalist, best known as the long-time New York Yankees beat reporter for WFAN radio.  After 30 years at WFAN, he joined Major League Baseball as a senior contributor for social media and content.  While with WFAN, Sweeny was known for his in-depth clubhouse access, extensive knowledge of baseball, and strong relationships with players.  Sports fans have greatly enjoyed and benefited from his coverage of the New York Yankees for many years and now get to benefit from his work with Major League Baseball.    Bernetta McKindra is the granddaughter of Henry Perry, known as the father of Kansas City barbecue.  She founded the Henry Perry Foundation which is committed to building onto the legacy of Henry Perry by investing in programs that strengthen families and builds community.  Chef Ray Sheehan met Bernetta on a recent trip to Kansas City and joins the conversation.  For more information on the Henry Perry Foundation go to www.henryperrykc.org 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.

Barbecue is about community, tradition, and bringing people together — but what happens when your health forces you to rethink how you eat? In this powerful and personal episode, Jay and Brian are joined by Dr. Cory Jenks, co-host of the Diabetes Remission Roadmap Podcast, to talk about BBQ and diabetes. 

Chef Chris Coleman takes The Low & Slow Barbecue Show into The Goodyear House, the Built on Hospitality group and the evolving Charlotte food scene. Find out where the Charlotte native's allegiance lies in the East vs. Piedmont N.C. barbecue debate. Get Executive Chef Chris Coleman's culinary backstory and learn how it motivates a farm-to-fork business model in the group that includes The Goodyear House, Chief's Modern Cocktail Parlor, Folia, and Old Town Kitchen and Cocktails. Don't miss the breaking news about the barbecue brunch entree Chris is planning with Matthew Register for Brisket and Biscuits. The Food Network Champ shares the first reveal for his own backyard cookout event in Savor Charlotte.  This episode of The Low & Slow Barbecue Show is sponsored by Carolina Barbecue Festival, April 17-18 at Victoria Yards in Charlotte. 30+ pitmasters from the Carolinas and beyond celebrate the traditions of whole hog barbecue while supporting Operation BBQ Relief. Reserve your tickets today for the Kickoff, the Festival, or a full weekend of barbecue. Visit The Low & Slow Barbecue Show website here!    

Greetings, and welcome to this week's edition of the Flavors of Northwest Arkansas Podcast. I'm John Engleman- appreciate you being here however you watch or listen. This week, we talk with Jordan Wright of Wright's Barbecue, and as you might imagine, what a story he has! But before we get to him?!?! (*FOOD NEWS*) Onyx Coffee Lab in Rogers is named best coffee shop IN THE WORLD! Parlay on 8th is officially open! We'll have them describe themselves. The Rogers location wasn't a fit for Mermaids Whole Foods opens TODAY in Rogers! We hear about 2 news places coming to downtown Springdale on Bien the Know. We'll tell you how to get your tickets to No Kid Hungry, is tickets are selling FAST. We go back to out 12/11/2024 episode with Rein Sushi & Hibachi for this week's Flavors Flashback Jordan Wright was a backyard BBQ king for a good while. He had a successful career in sales and communications at one of the big northwest Arkansas companies and caught the bug in a bigger way at a popular BBQ spot in Austin. He tasted some things that weren't in Northwest Arkansas at the time, and maybe not even the state. That's changing, as Wright's has 4 spots in Northwest Arkansas, one in Little Rock, with 2 more central Arkansas locations coming soon. Jordan talks about learning BBQ, building Wright's in the early days, current day, and what the future holds and that's next, here on the Flavors of Northwest Arkansas.  

Send a textIt's NC State vs. UNC and you already know — this one means MORE.Welcome to the ultimate fan-driven LIVE preview of the Tobacco Road rivalry as the NC State Wolfpack get ready to battle the North Carolina Tar Heels for bragging rights, pride, and straight-up basketball supremacy.

Brisket prices are climbing, the US cattle herd is at its lowest level in 75 years, and even Texas is talking about “saving barbecue.” In this clip from This Week in Barbecue, Rasheed Philips and the crew break down what rising beef costs mean for pitmasters, restaurants, and the future of the craft, plus why some spots are turning to GoFundMe just to stay open. Then it gets spicy: pellet grills vs offsets, the truth about what “counts” as barbecue, and the brisket rules the internet swears are law, including the wrap-at-165 debate. If you care about barbecue culture, food business realities, and what happens next, tap in, and subscribe for more full episodes and clips.

Barbecue FOOT // Le FOOTBALL à la sauce BARBECUE SPORT CLUBEmission du 16 février 2026 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.

On this episode of The Karol Markowicz Show, Karol sits down with radio host and political commentator Ben Ferguson for a refreshing, deeply personal conversation that goes far beyond politics. Best known for his years debating on CNN, The Ben Ferguson Show, and co-hosting Verdict with Senator Ted Cruz, Ben opens up about his incredible journey—from starting in talk radio at just 12 years old to becoming a nationally recognized media voice. He shares behind-the-scenes stories from his early days with Bill O’Reilly, his time “fighting it out” on cable news, and how the media landscape has dramatically shifted. But this episode takes a different turn. Ben discusses life outside the political spotlight, including his passion for barbecue, launching successful restaurants, and—most importantly—being a father to three young boys. He reflects on what truly matters, why he’s turned down major opportunities to prioritize family, and how parenting has reshaped his perspective on success. The conversation also dives into the future of AI, with Ben predicting transformative changes in healthcare, jobs, and everyday life—and why he remains optimistic about what’s ahead. Plus, Ben shares powerful advice on staying present, breaking phone addiction, and strengthening relationships in an increasingly distracted world.

On this episode of This Week in Barbecue, we explore the future of barbecue through the lenses of wellness, technology, and economics. From Big Moe's 100-plus pound transformation to new restaurant expansions and the growing concern over BBQ joint closures, this conversation examines what it truly takes to build and sustain a barbecue business in today's climate.We also dive deep into the impact of AI on food creators, the rise of backyard barbecue culture versus restaurant dining, pellet grill accessibility, and whether barbecue smoke is becoming a neighborhood nuisance. This is an honest, thoughtful discussion about barbecue entrepreneurship, food culture, and the changing economics of smoke.

It's Thursday and we're about to break up for half-term... Fi's off next week so Jane will be holding down - with some (minimal) help along the way. Before that happens, they chat about Dick Van Dyke, revision periods, CoolCats in a GoPro, and finding love in Asda. Plus, best-selling author Jennie Godfrey discusses her new novel T'he Barbecue at No. 9'. Our next book club pick is 'A Town Like Alice' by Nevil Shute. Our most asked about book is called 'The Later Years' by Peter Thornton.You can listen to our 'I'm in the cupboard on Christmas' playlist here: https://open.spotify.com/playlist/1awQioX5y4fxhTAK8ZPhwQIf you want to contact the show to ask a question and get involved in the conversation then please email us: janeandfi@times.radioFollow us on Instagram! @janeandfiPodcast Producers: Eve SalusburyExecutive Producer: Rosie Cutler Hosted on Acast. See acast.com/privacy for more information.

What a joy it was to chat to Jennie Godfrey, I could have happily chatted for another hour. Jennie's new book The Barbecue at No. 9 is out today and it is fabulous. One you absolutely do not want to miss.No episode of Best Book Forward would be complete without book recommendations! Here's everything we mentioned, with links to buy:

In this episode of Building Texas Business, Chris Hanslik sits down with Levi Goode, president of Goode Company, to talk about leadership, legacy, and building a business rooted in Texas culture.A fifth-generation Texan and three-time James Beard Award nominee, Levi grew up in the family business founded by his father, Jim Goode. From washing dishes as a kid to leading one of Houston's most iconic hospitality groups, Levi shares what it means to carry forward a legacy while continuing to evolve.The conversation explores the realities of running a family business, earning trust as a leader, and preserving culture as a company grows. Levi reflects on the role Texas traditions play in Goode Company's identity, from backyard barbecue and barbecue cook-offs to Houston Rodeo season, community gatherings, and the cookout culture that brings people together year after year.Chris and Levi also discuss leadership development, team culture, and the responsibility that comes with stewarding a brand that has been part of Houston's food scene and rodeo tradition for decades. This episode offers thoughtful insight into entrepreneurship, hospitality, and what it takes to build a business that lasts in Texas.LINKSShow NotesPrevious EpisodesAbout BoyarMillerAbout Goode Company

Send a textNC State Men's Basketball suffered a brutal, embarrassing loss to Louisville, and we're going LIVE to break it ALL down.

Episode 329 features The Voices of Baseball author, Kirk McKnight and Museum of BBQ founder, Jonathan Bender with guest co-host, chef Ray Sheehan Kirk McKnight is a nationally published author specializing in sports journalism. He joined us on episode 201 to discuss this book and is back to discuss the updated version of The Voices of Baseball: The Game's Greatest Broadcasters Reflect On America's Pastime. Baseball broadcasters are the voice of the game. They know the intimate details of the team, the stadium, and the history of their club. This book covers every stadium in major league baseball, recounting the greatest moments to take place within their walls as told by the most renowned broadcasters in the game, past and present. Kirk has interviewed some of the best play by play broadcasters and the conversations are exceptional. Jonathan Bender is the founder of the Museum of BBQ in Kansas City, Missouri.  He has been a journalist for nearly two decades and, after moving to Kansas City, Missouri he launched a food publication and worked as the food editor for Kansas City PBS.  He has also won a Mid-America Emmy Award for a documentary on sandlot baseball.  In the spring of 2025 he partnered with Alex Pope to open the aforementioned museum.  Jonathan is a certified judge and has judged the American Royal World Series of Barbecue.  The museum provides an opportunity to not only learn about Kansas City barbecue, but to educate people about barbecue in other regions.  For more information about the museum go to https://museumofbbq.co/  We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq     Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This week, we expand our culinary knowledge by exploring the world of condiments.

In this episode of Quick Book Reviews, Philippa is joined by bestselling author Jennie Godfrey to talk about her wonderful new novel, The Barbecue at No.9.Jennie's debut, The List of Suspicious Things, became a word-of-mouth sensation, and her second novel is just as joyful, moving and addictive.Set over the twelve hours of Live Aid in 1985, The Barbecue at Number Nine follows the residents of a new-build estate as secrets unravel, tensions rise, and lives change forever. Somebody is watching them — and by the end of the day, nothing will be the same again.In this warm, funny and fascinating conversation, Philippa and Jennie discuss:Second-book nerves and writing under pressureWhy writers should finish book two before book one is publishedLiving and writing in rural SomersetWhy Live Aid became the backdrop to the novelNostalgia, secrets and the endurance of the human spiritCharacter inspiration and the joy of fictional neighboursJennie's whirlwind publishing journeyReading habits, audiobooks and Kindle lifeThe importance of maps in novelsThe ultimate biscuit discussion (including M&S biscuity clouds)Preorder here: https://uk.bookshop.org/a/16356/9781529155013

The I Love CVille Show headlines: Stefan Friedman House Of Cards Is Crumbling Friedman's Ace Biscuit & Barbecue Gets Eviction Notice Also Closed: Bonny & Read, Littlejohn's, Old Met, Draft The Wine Guild, Vitae Spirits, Omakase Next To Fall? Is Stefan Friedman Hunter Smith 2.0? Seven Vacant Storefronts & Eight Shuttered Businesses… The Most Important 3 Minutes Of News Today (2/6/26) If You Need CVille Office Space, Contact Jerry Miller Read Viewer & Listener Comments Live On-Air The I Love CVille Show airs live Monday – Friday from 12:30 pm – 1:30 pm on The I Love CVille Network. Watch and listen to The I Love CVille Show on Facebook, Instagram, Twitter, LinkedIn, iTunes, Apple Podcast, YouTube, Spotify, Fountain, Amazon Music, Audible, Rumble and iLoveCVille.com. #cville #charlottesville

(February 3, 2026 - Hour Two)10:14pm - Sam the Cooking Guy makes his monthly appearance. We will talk about his trip to Vegas this past weekend, tamale pizza and what we should be making for dinner tomorrow night.10:35pm - David Gafford from The Barbecue Lab joins me for his first quarterly apperance in 2026. We will get an update on modular kitchen set ups, best kettle grills and much more!The BBQ Central Show SponsorsSmokin Pecan Pellets – Use promo code “BBQCENTRAL” For 10% Off Your OrderPrimo GrillsBig Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

Send us a textFrom backyard grills to kitchen tables across St. Louis, barbecue isn't just food—it's family, memory, and pride. This week on Barbecue Radio Network, meet Shadid Stewart, the creator behind Big Don's Collections, a sauce born from Chicago roots, St. Louis flavor, and a whole lot of heart. Hear how a TV show, a father's legacy, and a passion for grilling sparked a Midwest original. Don't miss the story behind the sauce—only on Barbecue Radio Network.www.bbqradionetwork.com

American Barbecue map designer Joseph Veazey compiled barbecue history, people, and places into a one-of-a-kind map that chronicles the evolution of smoked meat traditions in the United States. Find out how Joseph decided which BBQ joints, cities and states to include in the map. Joseph explains his method for researching and crafting his unique map designs. You'll hear his passion for barbecue and learn what's coming next in his barbecue map project, including an illustration specifically focused on North Carolina to complement his Georgia barbecue map. EXCLUSIVE: Don't miss the big reveal of his next project examining certain landmarks in Atlanta. Learn more about Veazey Studio and where you can find Joseph and his artwork out in the world. This episode is sponsored by Carolina BBQ Festival, April 17-18 at Victoria Yards in Charlotte. 30+ pitmasters from the Carolinas and beyond celebrate the traditions of whole hog barbecue while supporting Operation BBQ Relief. Reserve your tickets today for the Kickoff, the Festival, or a full weekend of barbecue. Visit The Low & Slow Barbecue Show website here! 

An economical cut of steak can be transformed into something very delicious after 4-24 hours in a crowd-pleasing marinade, before being cooked to smoky perfection on the barbecue. Kelly Gibney joins Jesse to share her recipe for barbecued rump steak with cucumber and avocado salad. Recipe is here

Today on the podcast Eric is joined by Michael Fulmer, a co-founder of the Houston BBQ Festival, to go through some of the latest happenings in Houston food. Michael and Eric discuss Fielding's River Oaks' rebranding as Fielding's Steak, the new Arizona seafood concept making it's way to Houston, and the closure of Wooster's Garden. In the Restaurants of the Week portion the new location of Pinkerton's Barbecue and Sushi Horiuchi are featured.  Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: River Oaks Restaurant Fields a New Menu Devoted to Prime and Wagyu Steaks Lively New Seafood Restaurant Rides into Prime Houston Location Midtown Bar with Creative Cocktails and Craft Taps Will Close in February Arizona Mexican Restaurant is the Latest to Shutter at the Galleria Chopped Champion Houston Chef Packs His Knives for Top Chef Carolinas

In this special episode of Quick Book Reviews, Philippa combines new book reviews with a fascinating behind-the-scenes interview about NetGalley – the platform that gives reviewers early access to upcoming books.First, Philippa shares four recent reads (and listens), including a stunning new novel from Jennie Godfrey, a feel-good Irish audiobook, a classic Agatha Christie, and a BBC Sounds drama that left her in floods of tears.Then, Philippa is joined by Stuart Evers, Director of NetGalley UK, for an in-depth conversation about:What NetGalley actually is and how it worksHow reviewers get approved for booksWhat publishers are really looking forReview percentages – and whether they really matterThe dos and don'ts of writing helpful reviewsUsing NetGalley on Kindle and KoboWhy reviews matter more than you might thinkPlus, of course, the essential biscuit and dunking discussion.

Episode 328 features food, drink, and barbecue author, Robert F. Moss and New York Mets podcaster, Mike Silva, and Doug Scheiding assumes co-hosting duties Robert F. Moss writes about food, drink, and travel.  He is the contributing barbecue editor for Southern Living, restaurant critic for the Post & Courier, and a frequent contributor to Epicurious, Charleston Magazine, Early American Life, Garden & Gun, and The Local Palate.  Robert is a prolific author with at least six books all dealing with different aspects of food and/or drink.  Barbecue books he has written include, Barbecue:  The History of an American Institution and Barbecue Lover's Carolinas. His list of the top 50 BBQ joints in the South is a highly anticipated list which we discuss as well as many other aspects of his life, career, and love of barbecue.  Go to https://www.robertfmoss.com/ for more information on Robert F. Moss. Mike Silva has been covering New York sports independently since 2007. His work has been featured on 1240 AM WGBB, SNY, the YES Network, and the now-defunct ESPN Radio Long Island.  In 2016, Mike decided to switch focus and cover the New York Mets. His Talkin' Mets Podcast gives fans an unfiltered, thoughtful, and passionate look at the New York Mets.  Per the website, "The podcast blends sharp analysis, historical perspective, and candid opinion on everything from roster moves to farm system developments."  Go to https://talkinmetspodcast.com/ for more information on Mike Silva and the Talkin' Mets Podcast. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq     Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This episode features an insightful discussion on the evolution of barbecue competitions, prominently led by our esteemed guest, Ray Lampe, also known as Dr. Barbecue. We delve into the notable transformations within the realm of competitive barbecue, emphasizing how these changes have influenced both techniques and the overall culinary landscape. Ray shares his extensive experience, recounting the inception of barbecue contests and the pivotal shifts he has witnessed over the decades, particularly in terms of meat selection and preparation methods. The conversation also touches upon the increasing emphasis on high-quality ingredients and the financial investments required to compete successfully in today's barbecue arena. Throughout this episode, we explore how the barbecue community continues to adapt and innovate, reflecting broader trends in culinary artistry.Links referenced in this episode:oregoncrab.orgheritagesteel.usgunterwilhelm.comjtbarbecuenation.compaintedhillsnaturalbeef.comCompanies mentioned in this episode:Painted Hills Natural BeefWeston KiaHeritage SteelGunter WilhelmSmart ChickenSnake River FarmsCompartDiracThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

A man armed with a barbecue fork and pizza cutter facing criminal charges for trying to break accused killer Luigi Mangione out of a New York jail. Newly released court documents have provided details about a fatal shooting earlier this month involving underage patrons to a popular University of Kansas bar. Nebraska authorities looking for a pregnant woman who's car found burning earlier this month. Sydney Sumner reports. See omnystudio.com/listener for privacy information.

On today's episode, we're sharing our thoughts on Reese Bro's Barbecue, our top 5 steak tips, and more!

Send us a textJOIN US AS WE REACT TO THE 2ND HALF OF THE SYRACUSE GAME! Also join us as we discuss the transfer portal class for NC State Football, PLUS our thoughts on the trademark controversy!

Send us a textWhat is the biggest question regarding NC State Baseball in 2026? What is the biggest strength for the #PACK9?  Join us to help YOU get ready for some NC State Baseball!!!

Episode 327 features exceptional baseball and barbecue talk with Matt's Backyard BBQ's, Matthew Pereira and award-winning ghostwriter, Daniel Paisner Matthew Pereira describes himself as just a backyard cook who loves barbecue and is competitive.  He is a perfectionist when it come to the art of barbecue.  Matt, as are many other barbecue lovers, became a fan of barbecue and developed a desire to cook competitively from watching the show, BBQ Pitmasters.  Matt and his wife, Heidi got out to a fast start in barbecue competitions as they won a  qualifying competition which qualified them for the World Food Championships.  He was even tasked by his town to start a local barbecue competition.  Matt's passion for barbecue is on full display as we discuss all of this and more. Daniel Paisner is a journalist, author and podcaster, with more than 80 books to his credit, including 17 New York Times best-sellers. As taken from his website, "He is the “voice” of Serena Williams, Steve Aoki, John Kasich, Whoopi Goldberg, Denzel Washington, Ray Lewis, Ron Darling, Gilbert Gottfried, Anthony Quinn, Olympic Snowboardcross champion Lindsey Jacobellis, and dozens of other name-above-the-title celebrities. He is the winner of two NAACP Image Awards for his work with Shark Tank panelist and serial entrepreneur Daymond John, and his novel, A Single Happened Thing was named an Indies Finalist as best book of the year by the editors of Foreword Reviews.  Dan hosts the podcast, As Told To which features interviews with writers and other creatives."  For more information on Daniel Paisner go to www.danielpaisner.com. 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.

Les journalistes et experts de RFI répondent également à vos questions sur les objectifs de Donald Trump avec le Conseil de la paix qui y invite la Turquie et les assauts menés par la police haïtienne contre les gangs. Guerre en Ukraine : privés d'électricité, comment s'organisent les habitants de Kiev ?   Privées d'électricité, de chauffage et d'eau en raison des frappes russes qui ciblent les infrastructures énergétiques, 600 000 personnes ont quitté la capitale depuis le début du mois de janvier. Alors que les températures avoisinent les -14°C, le maire de Kiev, Vitali Klitschko, appelle ceux qui le peuvent à quitter la ville. Qu'est-il prévu pour reloger ces personnes ? Comment s'organisent habitants restés à Kiev ? Les alliés de l'Ukraine aident-ils le pays à traverser cette crise énergétique ? Avec Kseniya Zhornokley, journaliste spécialisée pour la rédaction ukrainienne de RFI.       « Conseil de la paix » : Trump cherche-t-il à rivaliser avec l'ONU ?   Créé ‎initialement pour encadrer la transition politique dans la bande de Gaza, le Conseil de la paix de Donald Trump vise finalement à « œuvrer à la résolution des conflits dans le monde ». Comment cette nouvelle instance pourrait coexister avec le Conseil de sécurité des Nations unies, déjà chargé du maintien de la paix et de la sécurité internationale ? Avec Romuald Sciora, directeur de l'Observatoire politique et géostratégique des États-Unis de l'IRIS (Institut de relations internationales et stratégiques). Auteur de « L'Amérique éclatée, plongée au cœur d'une nation en déliquescence » (éditions Armand Colin).     « Conseil de la paix » : comment Israël réagit à la présence de la Turquie ?   Donald Trump a invité la Turquie à siéger au « Conseil de la paix » chargé notamment de la reconstruction de la bande de Gaza. Alors que les relations entre Recep Tayyip Erdoğan et Benyamin Netanyahu sont très tendues, la participation d'Ankara ne peut-elle pas compromettre le bon fonctionnement de cette nouvelle instance ? Dès son installation, le Hamas aura deux mois pour désarmer. Un tel ultimatum est-il réaliste ? Quid de la situation si le mouvement islamiste ne respecte pas ce délai ? Avec Frédérique Misslin, correspondante permanente de RFI à Jérusalem.       Haïti : la lutte contre les gangs monte en puissance  En Haïti, les forces de sécurité ont lancé une vaste offensive contre les gangs à Port-au-Prince, en grande partie contrôlée par les bandes criminelles. Au cours d'une de ces opérations, la maison de Jimmy Cherizier, dit « Barbecue », a été détruite. Quel est le dispositif mis en place pour traquer le chef de gang le plus puissant du pays ?  Le délogement de « Barbecue » a-t-il affaibli sa coalition de groupes armés "Vivre ensemble ?   Avec Wiener Kerns Fleurimond, journaliste et écrivain. Auteur de l'ouvrage « Haïti : de l'opposition à l'assassinat d'un chef d'État: Haïti, 220 ans de tragédie politique » (éditions L'Harmattan).

Houston BBQ Festival co-founder Michael Fulmer is back on the podcast today to speak with Eric about some of the latest news from the Houston restaurant and bar scene. Eric and Michael discuss the newest retro inspired location of Pinkerton's Barbecue, the sandwich concept Yuma finding a home in the former Ninja Ramen space, and the closure of Perry's Steakhouse in River Oaks. In the Restaurants of the Week portion Casa Kenji and Seven Sushi & Robata are featured.Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Michelin-Rated Houston Barbecue Joint Fires Up Retro-Inspired Second Location Houston Sandwich Pop-Up Presses Forward with a Brick-and-Mortar Home 'Contractual Dispute' Compels Closure of Prime River Oaks Steakhouse Houston Tex-Mex Staple Now Serving Fajitas and Margaritas at Downtown Hub Shuttered Houston Restaurant's Iconic Cookies Revived with New Name

A Winter Tradition Takes Root Frederick County's beloved Restaurant Week returns for its fifth anniversary, bringing 26 diverse eateries together for a week-long celebration of local flavor. Running from January 26th through February 1st, 2026, FredCo Eats has evolved from a modest 15-restaurant launch into a cornerstone event that strengthens the entire regional food economy. In this episode of The Valley Today, host Janet Michael welcomes Wendy May, Marketing Manager for the Frederick County Economic Development Authority, and Dan Myers, owner of Paladin Bar and Grill, to discuss how this initiative has transformed the local dining landscape. Recording from Paladin's original Stephens City location, the trio explores what makes this year's event particularly special. From COVID Recovery to Community Catalyst The story behind FredCo Eats reveals a strategic response to challenging times. Wendy explains that the Economic Development Authority launched the program five years ago as the region emerged from the pandemic. At that time, the organization recognized a critical gap in their community relationships—they needed stronger connections with local restaurants and agricultural producers. Rather than creating a standalone event, however, the EDA developed FredCo Eats as an umbrella brand. This approach allows the initiative to serve as a messaging hub that elevates existing efforts across the entire food economy, from farm crawls to agricultural conferences. Now, the brand is expanding into a standalone website at fredcoeats.com, which will launch in March as a comprehensive resource for anyone looking to start, scale, or expand a food or beverage business in the region. Diverse Dining Options for Every Palate This year's lineup demonstrates remarkable variety in both cuisine and participation style. Restaurants can choose from three categories: multi-course menus, meal deals, or promotional discounts. This flexibility ensures that food trucks, cafes, and fine dining establishments can all participate in ways that make sense for their operations. Among the multi-course menu participants, diners will find Carrabba's Italian Grill, Clem's Kitchen, Curry Cuisine, P2 at Woolen Mill, Paladin, Sal & Gino's, and Vault and Cellar. Meanwhile, meal deal options include Blue Ridge Baking Company, Daily Buzz Cafe (at both Middletown and Stephens City locations), Donut Dive food truck at Weber's Nursery, and Franklin's Smokin Barnyard, also operating from Weber's parking lot. Additionally, the roster features Jordan Springs Market, Laurel Cafe at Laurel Ridge Community College, Mi Ranchito, Paco's Market and Paco's Mexi Mart, Pan D Endz Jamaican Cuisine, Poblanos, Shaffer's Barbecue and Market, both Shawnee Springs Market locations, and West Oaks Farm Market. Rounding out the list, Bam Bam's Barbecue food truck, Italian Touch, and Touch of Italy offer percentage-off promotions. The Original Gangsters Eight establishments have participated every single year since the program's inception, demonstrating their commitment to the community initiative. Both Paladin locations, Vault and Cellar, Daily Buzz, Jordan Springs Market, Paco's Market, Shaffer's Barbecue, and Bam Bam's Barbecue have been there from day one. Paco's journey particularly exemplifies the growth Restaurant Week has witnessed. Starting as a food truck called Paco's Tacos during the first event, the business has since expanded to include Paco's Market and later Paco's Mexi Mart - a testament to how local food businesses can thrive with community support. Local Sourcing Takes Center Stage Dan shares his enthusiasm about this year's special approach at Paladin. For the fifth anniversary, his team is focusing heavily on local sourcing, partnering with West Oaks Farm Market for beef, Spring Valley Greens, obtaining mushrooms from his cousin Jessica Neff at Apple Hill Farm, and incorporating microgreens from Robbie D's operation. Furthermore, Dan reveals that Paige Cross at Farm to Fork (formerly Flour and Water) in Woodstock supplies all the bread for Paladin's restaurants—a behind-the-scenes collaboration that many diners never realize exists. These partnerships not only enhance menu quality but also circulate dollars throughout the local economy. The Stephens City location will feature meatballs, cast-iron cornbread, and locally sourced ingredients, while P2 in Clearbrook will offer a completely different, yet similar menu, including scotch eggs, bruschetta, mushroom carbonara, and duck—proteins that rarely appear on local menus.  More Than Just a Meal Restaurant Week offers participants the chance to win prizes through a passport program. Diners who collect stamps from three or more participating restaurants can enter drawings for prize packs, with each additional stamp beyond three counting as an extra entry. The more restaurants you visit, the better your chances of winning. Passports are available for download and printing at fredcoeats.com, with limited physical copies available at participating restaurants and the Winchester Frederick County Convention and Visitors Bureau. If diners forget to get a stamp, they can submit a photo or receipt as proof of their visit. Beyond individual participation, the event encourages businesses to support one another. Realty companies and other local businesses often bring lunch back to the office or take their teams out during Restaurant Week, creating a "biz-to-biz" camaraderie that strengthens the entire community. Strategic Timing and Lasting Impact The decision to schedule Restaurant Week during the last week of January proves strategic on multiple levels. This timing addresses the natural lull that restaurants experience after the holiday season but before Valentine's Day, providing a much-needed boost during slower months. Moreover, it gives diners a compelling reason to venture out during cold, dark winter evenings when staying home feels more appealing. For restaurant owners like Dan, the event creates exciting internal dynamics as well. His teams at the Stephens City and Clearbrook locations engage in friendly competition throughout the week, tracking which location sells more of each menu item. This competitive spirit energizes staff and drives creativity in menu development. Wendy notes that over the five years, Restaurant Week has fostered genuine relationships among participating restaurants. What began as simple cross-promotion has evolved into restaurant owners visiting each other's establishments, trying menus, meeting staff, and building lasting professional connections that extend well beyond the event itself. Looking Ahead As FredCo Eats enters its sixth year of planning, the initiative continues expanding its mission. The upcoming fredcoeats.com website will serve as a central hub connecting aspiring food entrepreneurs with resources from the county, state, and federal levels, including financing options, contacts at the Extension office, the Small Business Development Center, and the Virginia Department of Agriculture and Consumer Services. This evolution reflects the program's broader vision: creating a sustainable ecosystem where homesteaders can learn to scale their backyard operations, food trucks can transition to brick-and-mortar locations, and established restaurants can continue growing—all while maintaining the unique character that makes Frederick County's food scene special. Registration for future Restaurant Weeks remains open year-round, with the event consistently scheduled for the last Monday of January. As Wendy emphasizes, the more the community supports local establishments, the more these businesses can thrive and maintain the distinctive flavor that sets Frederick County apart. For complete menus, participating restaurant details, and passport downloads, visit fredcoeats.com and follow the event on Facebook and Instagram using #FredCoEats and #FredCoEatsRW.

Episode 3186 of the Vietnam Veteran News Podcast will feature a story about Marine Vietnam Vet Elbert Wingfield. The featured story is titled: Serving Those Who Serve: Mobile restaurant owner and Vietnam War hero always helps area veterans.  It appeared … Continue reading →

Episode 326 features scintillating baseball and barbecue talk with baseball savant, Brett Moore and Hey Grill Hey pitmaster, Susie Bulloch and guest co-host, Doug Scheiding Brett Moore is obsessed with baseball and has turned this life-long passion into a one man show and we welcome him back.  In 2018, Brett's wife, Erin helped him create a new game utilizing his encyclopedic baseball knowledge, which Brett then turned into the show, Batter Up!  This highly entertaining show has been nominated for numerous awards.  Brett, also an active blogger, is working on a book about overlooked Baseball Hall of Fame cases.  For more information on Brett and his show go to https://batterup.show/ Sussie Bulloch is a renowned barbecue expert, recipe developer, and founder of the popular food blog Hey Grill Hey at www.heygrillhey.com.  She has appeared on Food Network, participated in and helped set Guinness World Records for the longest team grilling marathon and largest grilling lesson, created successful product lines of rubs, sauces, and a subscription service.  We are joined by guest co-host, Doug Scheiding 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.

The episode features a compelling discussion with Bill Wheeler, a member of Myron Mixon's esteemed barbecue competition team, Jack's Old South. We delve into Bill's remarkable journey from an amateur cook with limited experience to a seasoned competitor, reflecting on how a Christmas gift in 2010 transformed his culinary path. Throughout our conversation, we explore the intricate dynamics of competitive barbecue, emphasizing the importance of consistency and simplicity in mastering this art form. Bill shares valuable insights gleaned from his extensive training and competitions, including his approach to cooking brisket and pork butts. As we navigate the nuances of barbecue preparation, we also highlight the camaraderie and shared experiences that characterize life on the competition circuit.Links referenced in this episode:paintedhillsnaturalbeef.comheritagesteel.usoregondungeness.orgbbq@salempdx.comCompanies mentioned in this episode:Myron MixonPainted Hills Natural BeefWeston KiaHeritage SteelDoorDashDomino'sChipotleDunkin' DonutsThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

What is up, team!We just wrapped up another solid episode, and I'm feeling dialed in. Greg and I got into the weeds on everything from post-deload training stats to the "victim mentality" creeping into today's content. Here is the breakdown of what we covered:Training & Nutrition Update We are fresh off a deload week, and the strength is rebounding hard. I solidified my base and now the numbers are climbing—I hit 505 lbs on Hatfield squats for reps, which was brutal but good. I'm sitting right around 15% body fat, which is exactly where I want to hold. To support that, I'm eating a lot—averaging 3,500 to 3,800 calories a day.My macros are dialed: ~200g of protein and a heavy 250g to 300g of fat. And no, I'm not worried about the saturated fat; I'm getting a healthy mix of stearic and lauric acid from sources like tallow, butter, and cacao butter.The Competitor's Mindset We took a trip down to Little Rock for a posing seminar (and hit up Wright's Barbecue—if you know, you know). On the drive, we talked about the trap first-time competitors fall into. You might bring your absolute best package to the stage, but if you run into a guy who has been competing for ten years, you might not win because you can't control who shows up.If you tie your self-worth to a trophy, you're setting yourself up to be let down. The goal is always to beat the previous version of yourself. If you transformed your life and body to get on that stage, you've already won, regardless of the hardware.Extreme Ownership vs. "Feel Good" Fluff We listened to some Mel Robbins on the drive. Look, she's popular, but a lot of that content feels like sugarcoating—telling people it's okay to stay on the couch and relax. I think there is a void in the space for people who need to be told to level the f up*.We need less coddling and more Jocko-style Extreme Ownership. Even if your situation isn't your fault, act like it is, own it, and find a way to overcome it. The victim mentality is a cancer.Upcoming Events & UpdatesAustin Retreat: The "Mud Run Meetup" in Austin is almost full. We are capping it at around 12 people to keep that camaraderie tight. We're doing a Tough Mudder, so I've been training my agility on the trails to get ready.Family: Crystal just got a gym membership at a new spot about 20 minutes away. I'm stoked for her to have that dedicated space to train and zone out now that the baby is a bit older.Keto Brick: Good news—Chocolate Malt is back in stock this week. We are also working on some new test formulations... let's just say there might be a "tallow teaser" coming soon.Time to go eat some beef and eggs. Keto on!Greg Mahler is also a lifetime natural bodybuilder, and can be followed on Instagramhttps://www.instagram.com/ketogreg80/Register For My FREE Masterclass: https://www.ketobodybuilding.com/registration-2Get Keto Brick: https://www.ketobrick.com/Subscribe to the podcast: https://open.spotify.com/show/42cjJssghqD01bdWBxRYEg?si=1XYKmPXmR4eKw2O9gGCEuQ

Tune in here to this Friday edition of The Brett Winterble Show! Brett kicks off the show with Pete Kaliner for the long-awaited Friday Hangover! They discuss the violent unrest unfolding in Minneapolis, the growing clash between federal law enforcement and local leadership, and why Brett says this moment feels far bigger than past flashpoints. From rioters targeting ICE vehicles and stealing weapons, to questions about accountability at City Hall and the Governor’s Mansion, Brett and Pete dig into what’s really driving the chaos—and why it’s being allowed to continue. Brett lays out his no-nonsense take on restoring order, including bold ideas like federal intervention, airport decertification, and a sustained law-enforcement surge to stabilize the city. Later Brett talks with Union County Crime stoppers to talk about The 34th Annual Union County Crime Stoppers Barbecue, and it’s a full-on celebration of community, commitment, and great food for an even greater cause. Broadcasting live from the sold-out event, Brett catches up with Reed and the team behind Crime Stoppers to talk about how this single fundraiser powers cash rewards of up to $10,000 for tips that lead to arrests—helping get dangerous criminals off the streets while keeping tipsters anonymous. From early-morning lines and all-night cooking to longtime sponsors, dignitaries, and volunteers, Brett highlights why this barbecue has become a Union County tradition. You’ll hear powerful stories of crimes solved, lives protected, and a community that still looks out for its neighbors. It’s a reminder that local action still matters—and that barbecue tastes even better when it helps keep everyone safer. Listen here for all of this and more on The Brett Winterble Show! For more from Brett Winterble check out his YouTube channel. See omnystudio.com/listener for privacy information.

AP's Lisa Dwyer reports on a lengthy sentence for a New York drunk driver.

Send us a textWhat has been the biggest get so far in the portal?  Has Men's Basketball set themselves up for a mid-season push?

In this week's Flavors of Northwest Arkansas podcast, we talk with Ariel Husband, co-owner of the Gelatissimo gelato shop in downtown Rogers, but before we talk with her!!! FOOD NEWS!!! Benny's Bagels is about a month away from opening in Fayetteville. Hear how they're different! Sweetgreen officially opens in Fayetteville. Wright's Barbecue opened last week on the Walmart Campus. Clementine's Ice Cream opens later this week on the Walmart Campus BLU in downtown Rogers is expanding! Happy anniversary to Shirley's! ChoKolata is coming to Springdale! In this week's Flavors Flashback, we hear from the owners of the soon-to-be new Northern Italian Restaurant in downtown Rogers, Cura. They used to have Cura Culinary in Bentonville Provisions, and they talk about their Northern Italian food from our interview in the summer of 2024. Ariel and Daniel Husband have known each other since they were 16 years old. They started dating in high school and delivered newspapers together from a hollowed-out school bus around downtown Dallas on the weekends. Their first date was to Braum's, so you had to know they'd get into frozen desserts at some point! After marriage and kids, they'd always look for local ice cream-type shops in their travels. About 6 years ago, they went to a wedding out of town and noticed that a frozen treat shop they went to was absolutely packed. They wondered why there wasn't anything like that in Northwest Arkansas... When they did decide to open a shop, how did they decide on Gelatissimo? Being all natural and made in-house surely didn't hurt. Ariel will tell you the story. Also, hear about their grand opening- it was non-stop! We talk with Ariel Husband of Gelatissimo next here on the Flavors of Northwest Arkansas.     

I get a chance to sit down with Charles Carr of Class-1 Barbeque, LLC | Amarillo, Texas. Address: 2963 Blackburn St, Amarillo, TX 79109 Phone: (806) 910-8640 IG: https://www.instagram.com/class1bbq/ Facebook: https://www.facebook.com/profile.php?id=61558885064338 Hours: Wednesday - Saturday 11 am - 6 pm (or Sold Out)

Paris.....Texas. The subject to two movies over the years, the most recent a romantic comedy. Listen, folks, this ain't no joke. I can personally attest that BBQ is alive in well in Texas and this day was a Championship Blowout.  Wine Talks was so intrgiued about the whole culture of BBQ, that we set up a podcast with Steven White, last years Grand Champion, Laura Caldwell, the representative from the Championship Barbecue Alliance, and Paul Allen, the 8 year President of the Paris, Texas Chamber of Commerce. We had a hoot. This episode is all about barbecue in Paris, Texas, but it's also a celebration of community, camaraderie, and a bit of competition. The host, Paul Kalemkiarian, kicks things off with heartfelt family anecdotes and dives straight into the welcoming spirit of Paris. Our guests — Steven White, Laura Caldwell, and Paul Allen — are true barbecue champions, and their love for bringing people together through food is practically contagious. A few tasty tidbits: Barbecue isn't just about grilling meat — it's about balance. As Steven White explains, the trick is not being "too sweet, not too spicy, not too anything." The competitions are run by alliances like the Champions Barbecue Alliance, who keep judging modern with QR codes and cell phones — no greasy, handwritten scorecards here! Newbies are ALWAYS welcome. Veteran pit-masters love sharing tips, but the real trick is in the execution (and maybe wrangling an occasional bacon stretcher just for laughs). The event supports local scholarships for kids, blending culinary skills with giving back. Most importantly, it's all about the joy of gathering around good food. Whether you're debating the merits of beer, whiskey, or a surprising glass of wine with your brisket, you're guaranteed to find laughter and friendship. If you want more nitty-gritty details, heartwarming stories, or just an excuse to fire up your grill this weekend, this episode's transcript is packed with flavor. Just ask if you want to zoom in on a specific part! Let me know if you want more fun facts, tips from the pit, or favorite wine pairings to go with those ribs. I'm here to serve — lighthearted and informative, just like this Paris, Texas shindig!   #BarbecueCompetition #WineTalksPodcast #TexasBBQ #FoodCommunity

Send us a textA tiny AI hologram that sits on your desk and smiles back at you sounds futuristic… until you realize how fast novelty slides into cringe. We kick things off by roasting the CES gadget everyone will meme, then pivot to the ideas underneath: why ambient AI is sneaking into our workspaces, how customization keeps us hooked, and where the line sits between companion and coach. From there, we dig into LEGO's new interactive bricks, the promise of light and sound in creative builds, and the practical headaches around price, collectibility, and what happens when electronics age inside once-timeless sets.The conversation shifts gears into the car world, where Sony teases an EV and manufacturers keep pushing paid features. We talk about the trade-offs between convenience and control, why cars now feel like subscription platforms, and how that changes what “ownership” means. That spirals into a passionate riff on real-life utility: sedans vs SUVs vs minivans, hauling space for gear and pets, and choosing vehicles that match how we actually live—not just how they're marketed.Then we get personal. We lay out goals we'll track this year: getting back to lifting with a home rack, rebuilding a 1992 Volvo wagon, and opening our anime queue to genres we usually skip for fresh creative fuel. On the career side, we map a clean path to the CompTIA trifecta with Network+, and we get candid about money literacy—HYSA vs savings, CDs, brokerage accounts, T-bills, and starting the investing journey without the fluff. We also confront a tough truth: turning a hobby into a business can kill the joy. Photography paid, but it drained us. Barbecue tastes amazing, but meat prices crush margins. Gourmet mushrooms, though, thread the needle—science, repeatability, and steady demand with a lean setup and real market interest.If you've been waiting for the right moment to set goals you'll actually keep, consider this your cue. Write one down, make it smaller, and start today. If you enjoyed the show, follow the podcast, share it with a friend who loves tech and real talk, and leave a quick review so more curious listeners can find us. https://www.carolinaotakus.com/

Happy New Year! I kick off 2026 by staying local. This week i'm joined by Nick and Ben Acevedo of Sigs Kitchen Barbecue. The boys tell their story of starting out cooking for the family and leading into their food trailer and catering business.