Podcasts about Barbecue

Guest host Jerry Mathis of Ray's Body Shop fills in on The Christian Car Guy Radio Show and is joined by Mark Flynn from Pulliam's Hot Dogs and Barbecue. They discuss finding peace in Christ despite the negativity in today's world, the importance of supporting first responders, and how sharing personal testimony can reach those who don't believe. Jerry also shares helpful tips about understanding insurance claims after an accident.

Dallas Mayor Eric Johnson was not always easy to reach during several behind-the-scenes economic development discussions over the past year, even as business leaders sought direct contact with him. In other news, Frisco ISD trustees named Todd Fouche as the lone finalist to become the next superintendent after a unanimous vote Thursday evening; Ashley Furniture is ending its manufacturing operations at a site in Mesquite. The retailer will cut 266 positions with the move that consolidates production efforts; and why is barbecue so contentious? Dallas Morning News Food Reporter Sarah Blaskovich asked for insight from Texas Monthly barbecue editor Daniel Vaughn. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send a textOnce again I record live from Herd Foundation in Delray Beach during a veteran barbecue that shows how grants, community partners, and horses come together to create real healing. We hear why equine assisted services build patience, calm, and connection, plus why a handmade Quilt of Valor can break through walls that nothing else touches. • partnering with Delray Beach Elks Lodge to fund Herd programming through a $10,000 grant • why locals miss the ranch even after decades nearby • veterans describing equine assisted services as calming and life changing • lessons from the arena about stories we make up and self regulation • the meaning of Quilts of Valor and why they feel different than awards • nonprofit collaboration, referrals, and supporting veteran families after loss • Herd Foundation growth, upcoming spring dinner, and expanded support for families and kids • patience defined as not letting emotions drive actions If you liked it, share it  Like, Subscribe and Share. If you have comments or suggestions email us at: vetsconnectionpodcast@gmail.com. You can also find the video of this podcast on our YouTube Channel - Vetsconnection Podcast

Barbecue is American history — but not the version most of us were taught.In this episode, I talk with James Beard Award–winning historian Adrian Miller about the untold story behind his book Black Smoke: African Americans and the United States of Barbecue.Who built American barbecue? How did enslaved pitmasters shape a national cuisine? Why have Black barbecue traditions been minimized in the stories we tell about Texas brisket, Memphis ribs, and Southern food culture?We dive into Juneteenth celebrations, church barbecues, political gatherings, regional myths, and the fight over what counts as “authentic” barbecue.If barbecue is America's food, this conversation asks a bigger question: What happens when we forget who built it?

Which bourbon is overrated? What bottle of Pappy's is the best? When it comes to barbecue season, what are the priorities? Heath and Candace take on some of your biggest bourbon and barbecue season related questions in today's episode of the Shootin' The Que podcast!0:00 - Start0:50 - New YouTube Bourbon Segment8:15 - What Are You Looking For In A Bourbon?13:35 - Elmer T. Lee17:00 - Spring BBQ Season24:45 - What Is Contest Load-In Like?29:30 - Rib Prep Per Contest31:50 - Viewer QuestionsJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#contenst #food #bourbon #podcast #best #heathrilesbbq #ribs #pappys #weller

Send Us Your Grilling QuestionsGreg just got back from Dallas, and that means one thing: Texas BBQ.In this episode we break down Greg's stops at Hard Eight BBQ and Terry Black's Barbecue. What stood out, how Texas BBQ culture is different, and what backyard grillers can learn from how they do it down there.Then we shift to something you can cook at home: smoked corned beef. Most people boil it, but throwing it on the smoker might be the better move.If you want real-world BBQ inspiration and a new idea for your smoker, this episode delivers both.Follow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ. Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone. Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems. Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

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Barbecue is bigger than smoke and meat. In this recorded segment, Rasheed and the crew dig into the business side of barbecue: restaurant rebrands, who gets to keep accolades when the team changes, and how misinformation spreads through “best of” lists. They also break down why trademarks and utilization matter, and how protecting your name is part of protecting your future in the food industry. Then the conversation widens into BBQ gatekeeping, Texas barbecue as a brand, the power of food media to shift a restaurant's momentum, and why titles like “chef” and “pitmaster” mean less when they're not backed by real reps. If you care about barbecue culture, entrepreneurship, and where the industry is headed, this one is for you. Subscribe and watch the full episode for the complete discussion.

Episode 333 features LC's Bar-B-Q owner, Tausha Hammett carries on her grandfather's legacy and New York State Baseball Hall of Fame member, Tony Morante provide exceptional barbecue and baseball talk Tausha Hammett is the owner of LC's Bar-B-Q in Kansas City, Missouri and the granddaughter of the founder, LC Richardson.  At 12 years old she began learning the business and helping.  Per Tausha, "My grandfather was a pillar and BBQ legend in the Black community and my goal is to keep his legacy and brand strong."  She is doing just that as she does everything needed to run the restaurant, "If I have to come in here after a full day, I come in here and if I have to open, I open. If I have to close, I close."  She also said, "When I make decisions that affect his legacy, I always have him in the back of my mind.  I feel like he's always looking down on me."  Ray Sheehan was instrumental in introducing us to Tausha and joins us as guest co-host. Tony Morante is a member of the New York State Baseball Hall of Fame and a Bronx, New York lifetime resident.  His father was a Yankee Stadium usher and Tony had the thrill of accompanying him to games and eventually working at the Stadium in 1958 also as an usher.  In 1973 Tony was offered a job in the New York Yankees Group and Season Sales Department.  In 1979 with the help of the Bronx County Historical Society, he began walking tours of the Stadium.  By 1998, George Steinbrenner helped Tony open a Tours Department.  Revenue accrued through the tours benefitted the Yankee Foundation, a charitable program that brought education and recreation programs to the inner-city youth.  Included among his many other accomplishments is that Tony is the author of the book, Baseball: The New York Game:  How the National Pastime Paralleled US History. 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.

Hi, it's Christiaan Mader, host of Out to Lunch Acadiana. I love a dive bar. And I know I’m not alone. They attract a certain cult-like following among people looking for an unpretentious place to share a reasonably priced drink with an old friend or a new one. The appeal is fundamentally American. The drinks are cold, the music is loud, the bathrooms might be suspect — but you can be you and everyone's welcome. In Acadiana, a great dive bar can be a cultural center of gravity. Especially if it’s got a stage and a spunky PA. However adored, dive bars carry a janky reputation. And the people who love them, love them because of that jank. It’s hard to precisely define a great dive bar. But my guest Justin Bennet saw one in the making when he moved to Lafayette and bought Artmosphere, the Downtown Lafayette bar and music venue. Justin Bennett grew up in New York and was literally raised in dive bars, sitting on a barstool drinking cherry cokes from the age of five while his musician father played gigs. He went on to earn a bachelor's in journalism from the University of Washington, spent five years with New York City's Department of Management rising from Press Assistant to Public Information Officer, and later served as Press Secretary for the Louisiana Workforce Commission. But it was Lafayette, Louisiana — a city he and his wife Marcela kept passing through on the way to Lake Charles — that eventually called them back. In February of 2025, Justin purchased Artmosphere, a bar and music venue on Johnston Street that's been a Lafayette landmark for years. He didn't just buy a bar. He bought a vibe, a history, and a whole lot of deferred maintenance. Now he's fixing the bathrooms, booking the bands, and making his grandmother's meatballs. Barbecue There’s maybe no better example of something great out of something humble than American BBQ. We’re not necessarily known for BBQ here in Acadiana, but Shane Wiggins is doing his part to change that. Shane was born and raised in Flynn, Texas. He came up through electronics repair school, then spent years in the oilfield — onshore, offshore, and eventually running a business with his father in Pennsylvania. When that chapter closed, he ended up back in the Lafayette area. Shane had been making brisket for years. His Texas Twister BBQ sauce became so popular with friends and family that by 2020 he was bottling it commercially. He and his wife Allyson had long talked about a food truck. He told her: if that spot on East Main in Broussard ever comes available, that's the sign. It did. He had to keep his word. In early 2022, Deuces Taste of the South opened as a part-time venture — a Texas-style BBQ joint with Cajun influences, built around a forty-two-foot custom trailer that Shane built himself. It didn't stay part-time for long.Out to Lunch Acadiana was recorded live over lunch at Tsunami Sushi in downtown Lafayette. You can find photos from this show by Astor Morgan at itsacadiana.com.See omnystudio.com/listener for privacy information.

Send a textGet ready to fire up your grill and your passion for barbecue! This week on the Barbecue Radio Network, Freddie Bell sits down with award-winning pitmaster Chef Ray Sheehan to talk fire control, flavor balance, and the secrets behind championship sauces. If you want repeatable results and unforgettable flavor, don't miss this smokin' hot episode!www.bbqradionetwork.com

My chat with owner Ben Vaughan from Lil' Barbecue in Portland, Oregon. See all things Lil' Barbecue here: https://www.lilbarbecue.com Address: 1771 NE Dekum St, Portland, OR 97217 IG: https://www.instagram.com/lil_barbecue Open 7 Days a Week Monday - Thursday - 3 pm - 11 pm Friday - 3 - 12 am Saturday - 12 pm - 12 am Sunday 12 pm - 11 pm Phone: (971) 754-4188

The discourse herein elucidates the multifaceted nature of competitive barbecue as we engage with Mr. Paul Holden, a distinguished pitmaster from Willingham's Barbecue in Georgia. A salient point of our dialogue centers around the necessity for a paradigm shift in barbecue competitions, advocating for a greater emphasis on the intrinsic quality of smoked meats as opposed to the superficial allure of sauces. We delve into personal anecdotes, revealing Paul's nostalgic recollections of culinary experiences, particularly his affinity for his mother's turkey pot pie, which stands as a testament to familial bonds and the influence of heritage on culinary practices. Furthermore, our conversation traverses the landscape of competitive cooking, exploring the challenges faced by pitmasters and the evolution of barbecue culture. As we navigate these intricate topics, we invite our listeners to engage with the art of barbecue, underscoring the importance of experimentation and the joy of cooking in one's own backyard.Links referenced in this episode:paintedhillsnaturalbeef.comwillinghams.comCompanies mentioned in this episode:Painted Hills Natural BeefWillingham'sThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

In this lively episode, the hosts explore the evolving landscape of barbecue, the influence of regional styles, the impact of technology on the industry, and the future of barbecue media and gatekeeping. They share personal stories, industry insights, and future plans, making it a must-listen for barbecue enthusiasts and industry insiders alike. key topicsRegional barbecue styles and their global influenceThe role of media and gatekeeping in defining authenticityThe impact of technology and AI on the food industryFuture trends in barbecue shows and content creationCommunity engagement and supporting local food initiatives

Barbecue FOOT // Le FOOTBALL à la sauce BARBECUE SPORT CLUBEmission du 2 mars 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.

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.

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.

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

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 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.

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

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.

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

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