Podcasts about Barbecue

On the podcast this week Chris and Rosie have a real time domestic and that's before the beefs! They discuss Chris' injury, iced buns, and Chris reveals all after a recent stag do. Beefs are fresh and QTFP involve contraband, running away and some hearing difficulty. Email the podcast shaggedmarriedannoyed@gmail.com

BBQ Judging, Scythe Harvesting, and Christian MarriageBarbecue Competition Judging: Adam shares his first experience as a barbecue competition judge at a local Catholic church and school fundraiser in Tulsa, where he was joined by his son Jude (assistant judge) and two priests.Judged four categories: chicken, pulled pork, ribs, and brisket (Adam insists brisket is the primary measure; David (wrongly) argues for ribs).12 pit masters competed; judged on appearance, taste, tenderness, texture, uniqueness, and overall (max score 25).Advice from Joe Martin's son: Take one bite per entry to avoid overeating (48 bites total across 40 minutes).Adam judged strictly (e.g., scores as low as 14, zero for appearance), while priests gave higher scores (23–24), highlighting differing standards.Event fostered camaraderie among pit masters (12 hours together) and service to attendees, teaching kids sacrifice, friendship, and craft articulation.Shout-out to Brian Schooley for organizing; Adam and David plan to enter as The Catholic Man Show next year, with Jim in a dunk tank.Main DiscussionWheat Harvest with a ScytheDavid's Experience: David harvested two 45x45-foot wheat plots using a scythe, finding it soothing, peaceful, and in tune with nature despite being exhausting.Quotes Wendell Berry: “The means we use to do our work almost certainly affects the way we look at the world” (via an X account, @minahan8).Compared to last year's sickle (felt “commie”), the scythe was efficient for small-scale farming; not practical for large-scale but satisfying.Kids raked straw (post-harvest, nutritionless due to seeding) for pig bedding or garden mulch; straw vs. hay explained (hay retains nutrition).Adam plans to borrow David's scythe for his own wheat harvest, nervous about back strain.Wendell Berry Reflection: Hosts revisit Berry's essays, appreciating his beautiful, idealistic conclusions but finding his reasoning insufficient (e.g., abandoning tractors would starve people).Compare Berry's idealism to J.R.R. Tolkien and Guardini's Letters at Lake Como; both depict lovely worlds but lack practical solutions for modern challenges.Christian Marriage and Pope Leo XIIIIntroduction to Pope Leo XIII: Adam introduces Pope Leo XIII (1810–1903), a prophetic figure who addressed modernity's challenges (secularism, communism, liberalism) in the late 19th century.Known for Rerum Novarum (1891, Catholic social teaching), reviving Thomism in seminaries (to counter Nietzsche, Hegel, and communism), and engaging modern society.His encyclical Arcanum Divinae Sapientiae (1880) emphasizes Christian marriage as a divine, not secular, institution, foundational to society.Critiqued rise of divorce, moral relativism, and civil interference undermining marriage's sanctity; argued church, not state, holds primary authority over marriage.Marriage as Trinitarian Image: Marriage mirrors the Trinity's relational society, where spousal love is so real it produces a third (child), reflecting Father, Son, and Holy Spirit.Secular view (Enlightenment-era and today) reduces marriage to a consensual contract, ignoring its sacramental, stable, and permanent nature.State has a role in regulating marriage per natural law, but church's supernatural authority supersedes.Ephesians 5 and Mutual SubmissionScriptural Basis: Leo XIII references Ephesians 5 (footnoted), where St. Paul instructs mutual submission out of reverence for Christ, with specific roles: wives submit to husbands, husbands love wives as Christ loved the church.Secular society fixates on “wives submit,” ignoring mutual submission and...

Join us with Rooster and Graybeard: where fire meets flavor, to salute the troops and talk about Texas made Charles Goodnight Texas Whiskey Bourbon. 

To Every Generation...The teaching ministry of Calvary Chapel Crossfields.....Join us as we go verse by verse through the Bible.

A podcast where life meets story and story meets soul!Become a supporter of this podcast: https://www.spreaker.com/podcast/life-pain-laughter-and-donna--2448615/support.

Es ist angegrillt! Die Grillsaison ist eröffnet – und auch in dieser Folge von DA GEHT NOCH WAS werfen wir gemeinsam den Grill an. Denn in der Welt des Barbecues geht viel mehr als Würstchen und Steaks! Ich zeige Dir, wie gesundes Grillen ganz ohne Verzicht auf Genuss und Geschmack funktioniert. Wo verstecken sich die größten Zuckerfallen? Warum sollte Marinade niemals auf die Glut tropfen? Wie entstehen beim Grillen krebserregende Stoffe – und was kannst Du dagegen tun? Wieso ist Ordnung auf dem Grillrost wichtiger, als viele denken? Welche pflanzlichen Alternativen lohnen sich wirklich? Schmeckt gegrilltes Obst? Und warum ist mein griechischer Kartoffelsalat der heimliche Star jeder Grillparty? Ich verrate es Dir – in dieser Folge! Deine Anastasia. -- Hier könnt ihr mein neues Buch "Hot Stuff" vorbestellen: https://amzn.to/3GSVVf8 -- Hier kommt ihr direkt zu meiner Masterclass "In 21 Tagen zuckerfrei - mit Anastasia": https://bit.ly/40tL6b9

Here's a quick look at our top local stories for Tuesday, June 17. Find the complete articles and much more in today's print edition and online at https://www.iolaregister.com/. Thanks for listening local!

Send us a textWas Will Wade out of line with his comment? Is NC State unarguably a basketball school now?

Max and Roger discuss Roger's experience at the BBQ Festival Wrestling event in Long Island, and Max makes an exciting announcement on Monday, June 16th 2025. Hosted on Acast. See acast.com/privacy for more information.

HPR speaks to participants of the "No Kings" protests in Honolulu; L&L's Eddie Flores Jr. chronicles his journey in the new book "Franchising the American Dream"

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Barbecue FOOT // Le FOOTBALL à la sauce BARBECUE SPORT CLUBEmission du 16 juin 2025 en direct sur YouTube, Twitch et Facebook, puis en replay audio sur notre podcast AGENDA - On se retrouve chaque LUNDI soir à 21H pour le LIVE hebdo et la version audio est disponible dès le lendemain matin sur vos plateformes d'écoute préférées : Apple Podcasts, Spotify, Deezer etc.

The crackling warmth of a wood fire speaks to something primal in us all, but modern wood heating has evolved far beyond the smoky, inefficient fireplaces of yesteryear. In this revealing conversation with Nick Malcolm, fourth-generation fireplace expert and owner of Fire Away Fireplace and Barbecue, host Jerry Ouellette uncovers why wood heating is experiencing a remarkable resurgence after years of declining interest.Malcolm reveals that wood-burning appliances now represent 60% of his business across four retail locations, with many buyers being 30-40 year olds seeking to recreate the cozy experiences of their childhood. But today's wood heating technology offers far more than nostalgia – modern EPA-certified inserts and stoves operate at approximately 85% efficiency compared to the paltry 5-10% of traditional open fireplaces.This efficiency translates to dramatic fuel savings. What might require 3-5 bush cords in an open fireplace can be accomplished with just 2 bush cords in a modern insert. Malcolm dives deep into proper wood seasoning techniques, explaining that wood should ideally season for a full year with 12-14% moisture content for optimal burning. He shares which hardwoods burn best (oak, maple, hickory, ash) and how to maximize burn times through proper loading techniques.Particularly fascinating is Malcolm's explanation of secondary combustion systems that re-burn smoke and gases before they exit the chimney, dramatically reducing emissions. A properly functioning wood stove should emit primarily water vapor rather than heavy smoke – a visible indicator of clean burning.Whether you're considering wood heat for the first time, looking to upgrade an existing system, or simply curious about this traditional heating method's modern renaissance, this episode offers invaluable insights from one of Ontario's most knowledgeable hearth experts. The rising costs of conventional heating have many homeowners reconsidering wood, and Malcolm's expertise provides a perfect primer for navigating this warming trend.

Alluuuuuumez le feu, alluuuuuumez le feu ! Dans cette émission spéciale Johnny Hallyday, nous ne pouvions pas ne pas allumer... un bon barbecue ! Adieu merguez mollassonnes et brochettes cramées ! On veut du BBQ qui crépite, qui fume, qui chante et une viande juteuse et bien saisie...Pour nous transformer en reines et rois de la braise, nous recevons le pitmaster du barbecue en France : Raphaël Guillot ! Ecoutez C'est ça la France avec Vincent Perrot du 15 juin 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

When the going gets tough, the tough go for pozole. Tony Ramirez dusts off the barbecue for summer grilling and adds Filipino flair to live fire TikTok darling Claire Dinhut has a thing for condiments and finds creative ways to use them Casey Elsass helps you decide what to bring to the party based on what type of guest you are Memo Torres discovers a pozole palace in the San Fernando Valley Charlotte Biltekoff explores how the public's mistrust of processed foods and the food industry's misunderstanding of these concerns Sign up for our weekly Good Food newsletter!

Howdy y'all!Join this special recap episode of LCD Podcast to hear about LMC's road trip out west, taking in Cave City Cars and Coffee, the Owensboro Octane event, and several amazing meals with the legendary Brandon Shirley!Also - Dustin Buttery joins us as he recaps the Alter Education show in Tennessee!You'ins pull up a chair, now, and hear tales about Barbecue, road-side tourist traps, Mouse-Fu, and proof that Noah's Ark was actually in Eastern Kentucky!

Aanstaande zondag is het Vaderdag en we moeten het hebben over de rol van vaders, want de zorgtaken zijn nog steeds niet eerlijk verdeeld. Hoe ziet dat eruit, een 'moderne vader'? Door de jaren heen is de rol van een vader drastisch veranderd. Vaders blijven tegenwoordig vaker thuis en hebben betere banden met hun kinderen. Maar begint met de opkomst van de manosfeer en conservatief gedachtegoed dat tij weer te keren? Jan praat erover met Tim Gouw, schrijver van het boek 'de thuisblijfvader'!

Assurances, conso, nouvelles technologies… "On en parle" vous oriente dans tout ce qui fait votre quotidien. Au programme aujourd'hui: 1. Médecin à domicile: à quel prix? 2. Deuxième service 3. Guichet: le barbecue, avec Benjamin Deschamps et Christophe Sifferlin

  We welcome Rusty Monson back to the show for an update on Salt City Barbecue. For 2025 he has won the Best In State vote for Best Barbecue Restaurant. It has officially been one year since he stepped away from the show, so we will see what he has been doing.

Anna-Maria und Anis sind zurück von ihrem Malediven-Trip und haben viel zu berichten. Von wilden Momenten im Flugtaxi über ein romantisches Barbecue bis hin zu übermotivierten Butlern hatte der Urlaub zum Hochzeitstag so einiges in petto.+++Alle Rabattcodes und Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/bushido_podcast+++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.html+++Wir verarbeiten im Zusammenhang mit dem Angebot unserer Podcasts Daten. Wenn Sie der automatischen Übermittlung der Daten widersprechen wollen, klicken Sie hier: https://datenschutz.ad-alliance.de/podcast.html Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Chaque été, un étrange phénomène se produit. Alors que les groupes mixtes profitent de l'apéro, vient le moment d'allumer le barbecue et dès lors, les hommes sont comme aimantés autour des braises tandis que les femmes continuent de vaquer à leurs occupations. Résultat : on se retrouve avec deux groupes genrés.  D'après une enquête OpinionWay pour Campingaz en 2015 : en prévision d'une soirée barbecue, 75% des femmes font les courses, 72% élaborent les menus, 48% préparent les plats, mais au moment de cuire la nourriture, elles ne sont que 8% à s'occuper du barbecue. Est-ce que le barbecue est vraiment un symbole de virilité ? Et la viande dans tout ça ? Ecoutez la suite de cet épisode dans "Maintenant vous savez". Un podcast Bababam Originals, écrit et réalisé par Joanne Bourdin. A écouter aussi : Qu'est-ce que le "pebbling", cette méthode de communication 2.0 ? Qu'est-ce que la "théorie du canapé" ? Comment lutter contre la procrastination avec la méthode du “task snacking” ? Retrouvez tous les épisodes de "Maintenant vous savez". Suivez Bababam sur Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices

Let's face it, Austin, it's just too hot to cook inside. Enter: Grilling season. To get you grillmaster-ready, we're revisiting a conversation host Nikki DaVaughn had last year with Cairo-born and Texas-trained pitmaster Kareem El-Ghayesh, of KG BBQ. The award-winning, self-proclaimed “Lambassador of Texas” shares his best tips and tricks for cooking meat like a pro, his favorite place to buy meat, and where he had the first taste of barbecue that forever changed his life.  This episode originally aired on August 29, 2024.  Learn more about the sponsors of this June 11th episode: Tecovas XOXO Downtown Austin Want some more Austin news? Then make sure to sign up for our Hey Austin newsletter.  Follow us @citycastaustin You can also text us or leave a voicemail.  Interested in advertising with City Cast? Find more info HERE

On Episode 309 of the Tailgate Guys BBQ Podcast, we talk tailgating with one of the best in college sports. Josh Schluterman and Ben Crozier are Baum BQ Squad out of Fayetteville, Ark. The duo are top-notch Steak Cookoff Association and Rib Cookout Association contestants, but the avid, long-time Arkansas Razorbacks fans throw some of the best tailgates around. Josh joins us to talk about their two favorite passions and the upcoming trip to the College World Series in Omaha where the Razorbacks will be the team to beat. The “Under the Radar” segment returns where an up-and-coming team shares its story. This week it's Lawson Parker of SouthInUrMouth, who jumped right into the deep waters of the American Royal World Series of BBQ for his first competition in 2019. Since that time Lawson, an oral surgeon by day and open-fire cooking enthusiast by nights and weekends,  has worked on his BBQ game to the point of now getting calls on a regular basis as a one-man team. Charlie Wallace from The Grill Guys of Missouri has the latest from the BBQ store in Republic, Mo., including details of a class with Josh DeWitt and Jeremy Williams this weekend. Co-hosts Lyndal and Steve also review their cooking weeks and preview the upcoming weekend.  Also, Happy Father's Day to all the dads out there!  A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

As a child, chef Graeme Stockdale was embarrassed by the smell of sauerkraut and pickles that would trail him from his Polish and German grandparents' home. A transformative encounter with a barbecued duck in Singapore changed his life, though nothing would prepare him for two monumental floods in his adopted region of Lismore, NSW.Graeme was only a boy when he was introduced to the power and ferocity of fire. As a nine-year-old living in Albany, Western Australia he lit a fire out of curiosity on a neighbour's property. It was the look on his mother's face that turned his experience from awesome into terrifying.Graham grew up with the flavours of his grandparents' German and Polish ancestry, raised by a single mum, and experienced social isolation brought on by the judgement of kids at school.  After the barbecued duck experience, his whole world became focused on food, and he eventually opened his own restaurant in Lismore, NSW.Graeme survived two major floods, and in the aftermath, cooked on his barbecue non-stop for weeks, outside his ruined restaurant, feeding his community with help from volunteers.Further informationRead more about Graeme's restaurant in Lismore, The Stockpot Kitchen.Graeme's cookbook, Red Hot & Smokin'! was published by New Holland Publishers in 2019.Conversations' Executive Producer is Nicola Harrison. This episode was produced by Alice Moldovan.Find out more about the Conversations Live National Tour on the ABC website.This episode of Conversations deals with mental health, fire, barbecue, murder, epic life stories, origin stories, sauerkraut, Singapore barbecued duck, the Albany Snake Run, cooking, restaurants, feeding, single mum, aged care, aged care mistreatment, Lismore floods, adventure, vocation.

Send us a textWhat were the highlights of the 2024/2025 NC State Athletics Year?  What were the lowlights?

We've recently discussed the possibility of a serial killer on the prowl in Austin, Texas. Is there a deeper story here in Texas?Catch this and all episodes, YouTube links to recent episodes, behind the scenes pics of EACH, episode, some pics of Mitch's celebrity encounters, and much more at mitchwonders.com , and...THANK YOU!

The essence of this episode is a heartfelt tribute to the late Paul Kirk, revered as the Baron of Barbecue, who passed away on May 26, leaving behind a profound legacy in the culinary world. As we reflect upon his remarkable contributions and distinctive style, we are privileged to revisit one of our previous interviews with him, showcasing his vibrant personality and profound passion for barbecue. Throughout his illustrious career, Paul garnered numerous accolades, including over 500 awards and seven world championships, establishing himself as a true icon in competitive barbecue. His approach to cooking, characterized by creativity and heartfelt dedication, resonates deeply with both seasoned chefs and home cooks alike. In honoring Paul's legacy, we invite our listeners to appreciate the art of barbecue and the joy it brings to both the cook and the community.Links referenced in this episode:paintedhillsnaturalbeef.comheritagesteel.usoregondungeness.orgpaintedhillsbeef.comcowboycook.comCompanies mentioned in this episode: Kansas City Bullsheet National Barbecue News CBS Anthony Bourdain's Rest His Soul Painted Hills Natural Beef Hammerstahl Heritage Steel Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Hear how Forbidden Root uses rare botanicals and fruit to craft unique beers—and how the same fruit can create different flavors.Phil Zelewsky, Head Brewer at Forbidden Root, shares how Chicago's first botanical brewery evolved from a root beer experiment into one of the top 10 brewpubs in the U.S. He explains how founder Robert Finkel sources wild ingredients like the “smuggled” Alpine botanical Génépi, Forbidden Root's approach to using “unusual but appropriate” ingredients, how to determine whether a root belongs in a beer, and how Thailand's markets and flavors inspired his ingredient mindset. He also discusses brewing with feijoa (pineapple guava) in a kettle sour, flagship beers like the strawberry basil Hefeweizen and peach witbier, the challenges of sourcing fruit with consistent flavor from one purveyor to the next.After the beer break, Phil introduces Bicycle Fire, a fruited Kveik ale brewed with hearth-grilled grapefruit and white pepper. He explains the advantages of Kveik yeast, including fast fermentation and high-temperature tolerance, and then breaks down Sláinte, a collaboration Irish Red Ale with Parlor Pizza, and shares how collaborations come together at the brewery. He also discusses the Black Phillip black IPA (a.k.a. Cascadian Dark Ale) and explains the use of their “flavor torpedo,” a device for infusing beers with hops, cherry stems, and more. Plus: Phil's “origin story” of how bartending at Merle's #1 Barbecue led to homebrewing, and eventually, to leading production at Forbidden Root.About Forbidden Root: As the first botanical brewery in Chicago (located in the West Town neighborhood), Forbidden Root's mission is to brew botanic beer, working to evoke the natural world in new and unique ways. Learn more on their website at https://forbiddenroot.com/ —You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: New England IPA, Ghost Tropic, botanical beer, flavor torpedo brewing, grilled grapefruit beer, hearth-grilled fruit, fruit beer brewing, wheat beer base, experimental beer styles, kettle sour brewing, fruit puree in beer, brewing with orange peel, white pepper in beer, heather in beer, heather honey beer, smoked malt, Seville orange peel, roasted barley beer, carafa malt, Black IPA vs Cascadian Dark Ale, how to brew with botanicals, botanical beer recipes, brewing with cherry stems, Forbidden Root beer styles, collaboration beer process, grapefruit in IPA, beer recipe consistency, flavor infusion brewing, ingredient sourcing for brewers, pub brewing vs production brewing, epic spices Chicago, Merle's Number One Barbecue, Chicago craft brewery collaborations, and seasonal fruit beer.

Episode 286 - BBQ in Texas has become big business. People travel from all corners of the state, the country and even the globe to experience the best barbecue Texas has to offer. A new documentary, Family Beef captures not only the the Texas Barbecue scene, it also explores the BBQ feuds that have divided entire families. Executive Producer Tom Miller and Writer / Director Eric Henrikson join us to discuss the Texas Barbecue scene and why so many people are flocking to Lockhart, Texas, the Capital of Texas BBQ. See the documentary Family Beef here See omnystudio.com/listener for privacy information.

On Wednesday's show: From the end of the Texas Legislature, to ongoing budget discussions at the City of Houston, we discuss the latest developments in politics in our weekly roundup.Also this hour: With Texas Monthly releasing its list of the state's top barbecue spots, local food writers hone in on Houston and name some of their favorite places here in this month's installment of The Full Menu.And we learn how history, gender, and faith intersect in Islamic art from the new executive director of Houston's Islamic Arts Society and a local calligraphy artist.

* From smoked pork butt menudo, to barbacoa with Carolina Gold BBQ sauce and "Pica Fritz," melding cultures opens up an entirely new flavor profile. * Fredericksburg staple Leroy's Tex-Mex Barbecue is carving out a niche we all can learn from. * How the little things make a big difference

Send us a textIs the 2025 NC State Baseball Season a success or a failure?  Ven-Allen Lubin making some NOISE in the College Basketball world!

In the final episode of Season 2, past guest Alex Bynum takes the mic to interview host Troy Farkas! From the West End of Portsmouth, the two discuss the 6/19 live podcast, why Troy became a yoga teacher this year, and what to expect in Season 3. Plus, Seacoast Rapid Fire -- which may or may not include a rant all of you can relate to.Then, in Part Two, Troy revisits five of the most powerful moments from the podcast so far this year, which includes snippets from Flight House Gym's Jay Collins, Seacoast yoga teacher Ankati Day, Ore Nell's Barbecue owner Will Myska, musician Laura Fox, and Cody and Emily from Treeline Outfitters (39:20).CHAPTERS:Expectations for the 6/19 live show (00:00)Why Troy became a yoga teacher (05:00)Plans for Season 3 + beyond (10:05)How a "life activation" improved Troy's life (16:55)The most difficult & most fulfilling parts of the show (18:45)The "wildest dreams" for the show (23:05)Seacoast Rapid Fire (27:55)SPONSORS: Live Freely Market & Misa's Clean KitchenTop 5 most powerful moments from Season 2 (39:25)UPCOMING EVENTS:The next "Seacoast Stories" LIVE PODCAST is on June 19! It's at The Word Barn in Exeter, N.H., and it will feature conversations with Flight House Gym's ⁠⁠⁠⁠Jay Collins⁠⁠⁠⁠, Live Freely's ⁠⁠⁠⁠Alyssa Pine⁠⁠⁠⁠, and Cup of Joe's ⁠⁠⁠⁠Joanna Kelley⁠⁠⁠⁠. To secure tickets, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠click here. ⁠⁠**THIS THURDAY, June 5: For their weekly Community Night, Ore Nell's Barbecue has selected "Seacoast Stories" as its beneficiary of 20 percent of total revenue from the night! To support the future of this show, we'd love if you grabbed a group and dined at Ore Nell's on Thursday. Ordering takeout is equally supportive

Suz and Doug review Chik-fil-A's new Smokehouse barbecue bacon sandwich. Note: We are not comped for our meals. Our opinions are our own. (dougmilesmedia)

It's time to get grlling! And sipping! Men of barbeque loom large in America but Toni Tipton Martin and Morgan Bolling remind us that women also know their way around the pit Cathy Park rounds up the best matcha lattes in Los Angeles. Zach Mangan of Kettl in Los Feliz considers the downside to the matcha boom Lila Seidman reports on the tricky process of removing rare steelhead trout from the Palisades Fire burn area At the farmers market, chef Viktoriya Campos gets an early start, stalking seasonal asparagus. Sign up for our weekly Good Food newsletter!

Thyron Mathews is an award-winning American BBQ Chef and Pitmaster, known for his bold flavors, Southern roots, and viral presence both online and on screen. Originally from Royal, Florida—a historic Black farming town where families were once granted their 40 acres—Thyron now calls Iowa home, where he's built one of the most recognized BBQ brands in the Midwest.     Thyron rose to national fame after winning Netflix's hit competition series Barbecue Showdown, which drew over 40 million viewers globally. Prior to that, he had already earned 16 Grand Championships and was crowned “Best in Show” at the Iowa State Fair two years in a row.     What began as a small catering business with his wife, Terrishane Mathews, has since evolved into a full-scale BBQ operation—now rebranded as Thyron Mathews BBQ. From his popular food trailer to his viral how-to videos on YouTube, Thyron has built a loyal fanbase that spans backyard grillers to competition veterans.     Thyron is also a trusted partner of top industry names, including Kingsford Charcoal and the Iowa Pork Producers, and continues to lead the charge in BBQ culture nationwide. He has hosted some of the country's biggest live-fire events, including Smoke Slam in Memphis and the upcoming NBBQA Festivalin Long Island, New York.     With his deep roots, undeniable talent, and larger-than-life personality, Thyron Mathews is one of BBQ's most exciting and influential voices today.

This week on The Grill Coach Podcast, we're diving into the fundamentals of seasoning meat for the grill! Whether you're cooking pork, beef, chicken, or seafood, we break down the best dry rub tips and flavor profiles to elevate your BBQ game.

Today, I'm thrilled to share a conversation with none other than Meathead—one of only 40 living inductees in the Barbecue Hall of Fame and the founder of AmazingRibs.com, the world's largest barbecue and grilling website. Meathead is the author of the best-selling Meathead: The Science of Great Barbecue and Grilling, and he's back with a brand-new book: The Meathead Method. In this episode, we dig into what makes this book different—and how his method will change the way you cook outdoors. We also bust some big-time barbecue myths, including: Why beer can chicken doesn't do what you think it does The truth about basting with butter Whether wet brining really helps your Thanksgiving turkey And why soaking wood chips might be a waste of time Meathead also shares: How to cook chicken that's juicy and flavorful every single time Tips for taking stir-frying and deep-frying outdoors His secret weapon for perfect steaks: the Sous Vide Que method Essential gear for grilling and barbecue competitions—including digital thermometers And a surprising favorite cookbook that celebrates... vegetables! It's a sizzling, myth-busting episode full of practical tips, surprising insights, and a whole lot of flavor. So buckle in for this longer-than-normal episode as we take a stroll to cook outdoors with the most important discovery of all time: fire.  Things We Mention In This Episode: Amazingribs.com The Meathead Method by Meathead Moosewood Cookbook by Mollie Katzen Mastering the Art of French Cooking

It's "barbecue," but you know...if you spell it "barbeque," or "BBQ," or "Bar-b-que," it's gonna taste just as good! I got an interview with my man Dave Graham of Graham's Up In Smoke in Philipsburg. Dave's got opinions about barbecue, and that's 100% cool, because he makes excellent barbecue: brisket, pork, chicken (when it's reasonable), sausage, turkey, and salmon. Yes, salmon...but you'll have to wait for Lent! Dave and I got well into the weeds, temperatures, wood, and cuts of meat, and you will be drooling by the time we're done.  I'll give you my opinions on barbecue as well; I have been smoking/barbecueing for well over ten years, and I will challenge your thoughts on this ancient method of meat magic cookery.  What else? I finally got my first Maibock of the year, from New Trail Brewing, and the Smack Dab In The Centre segment is about three GREAT music venues in Centre County (all of them have a liquor license, so, you know).  Next episode? I've got an interview on Monday that I have wanted to get for longer than we've had the podcast, an OG beer bar that I first visited over 20 years ago. That's going to be the heart of a great town profile, I guarantee.   See you in two weeks! Until then? TELL YOUR FRIENDS ABOUT THE PODCAST! Seen Through A Glass is sponsored by the Happy Valley Adventure Bureau. Come visit Centre County! This episode uses these sounds under the following license: Creative Commons CC BY 4.0 https://creativecommons.org/licenses/by/4.0/ "Champ de tournesol" by Komiku at https://www.chosic.com/free-music/all/ arrow-impact-87260 Sound Effect found on Pixabay (https://pixabay.com) "Acoustic Blues" by Jason Shaw on Audionautix.com "Glow" by Scott Buckley | www.scottbuckley.com.au Music promoted by https: //www.chosic.com/free-music/all/ All sounds sourced by STAG Music Librarian Nora Bryson, with our thanks.

* Go behind the scenes of one of the biggest barbecue competitions in the world. From planning, to traveling, putting together a super team and making great barbecue, a legendary pitmaster shares terrific insight. * Getting that "one bite" right not just for judges, but the illustrious Texas Monthly list. * And why all the expense and headaches is worth it.

On a special episode of What's Eric Eating, Eric Sandler was joined by three people very much in the know about the Texas BBQ scene, to discuss the Texas Monthly Top 50 BBQ restaurants in Texas list! Renowned photographer and entrepreneur Robert Lerma The pitmaster and owner of Truth BBQ in Houston and Brenham, Leonard Botello IV, who ranked inside the top 10 of this list! And Ernest Servantes, the chef/pitmaster/co-owner from Burnt Bean Co. Barbecue, who ranked at the very top of this list! 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: Lively new neighborhood bar shakes up Washington Ave. with diverse menu 7 Houston-area barbecue joints make Texas Monthly's new top 50 list Ben Berg's New York-Inspired, Fancy Burger Joint Will Soon Shutter

Turns out we all need to go to more barbecues this summer! Join Intern John, Sos, and Rose as we look at a new study on events in the summer and more!Make sure to also keep up to date with ALL of our podcasts we do below that have new episodes every week: The Thought Shower Let's Get Weird Crisis on Infinite Podcasts

JOIN THE CHANNEL: https://www.youtube.com/channel/UChjRIs14reAo-on9z5iHJFA/join Find Merch: https://mattek.store/ Draft for $1,500,000 on UnderDog Fantasy & Get A $1,000 Deposit Bonus With A FREE Pick 'Em Bonus Entry:  https://play.underdogfantasy.com/p-davis-mattek GET 10% OFF RUN THE SIMS W/ CODE "ENDGAME": www.runthesims.com Try Out UNABATED'S Premium Sports Betting + DFS Pick 'Em Tools: https://unabated.com/?ref=davis Draft for $1,500,000 on UnderDog Fantasy & Get A $1,000 Deposit Bonus With A FREE Pick 'Em Bonus Entry:  https://play.underdogfantasy.com/p-davis-mattek Try Out UNABATED'S Premium Sports Betting + DFS Pick 'Em Tools: https://unabated.com/?ref=davis Sign up for premium fantasy football content and get exclusive Discord access: www.patreon.com/davismattek Subscribe to the AutoMattek Absolutes Newsletter: https://automattekabsolutes.beehiiv.com/ Download THE DRAFT CADDY: https://endgamesyndicate.com/membership-levels/?pa=DavisMattek Timestamps: 00:00 Best Ball Fantasy Football Introduction 3:50 Eliminator Draft Starts  14:30 Anthony Richardson  40:00 Best Ball Mania Draft STARTS (1.4)  1:21:30 Friends And Family Eliminator 

Today on the podcast Eric is joined by Mary Clarkson to dive into some of the latest news from the Houston restaurant and bar scene. The pair discuss the recent closings of PostScript and B.B. Lemon and the recent openings of Succulent Fine Dining and King Steak. In the Restaurants of the Week portion, Hachi and Burnt Bean Co. Barbecue 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: Ben Berg's New York-Inspired, Fancy Burger Joint Will Soon Shutter Predicting 13 Barbecue Joints That Could Make Texas Monthly's New Top 10 Houston's New Napa Valley-Inspired Restaurant Sets Opening Date Houstonians Will Get the Royal Treatment at this Lively New Steakhouse East Coast-Inspired Eatery Shakes Up Rice Village with 'World's Coldest Martini' Dough-Obsessed Pizzeria Picks River Oaks for First Houston Location

E! News host Justin Sylvester joins Jenna to co-host. Comedian and actor Jim Gaffigan stops by to talk about his latest comedy album, The Skinny. Then, get the perfect recipes for a backyard barbecue bash — from Beyond Burgers to classic hot dogs. Plus, Meaghan Murphy shares the best backyard games and pool toys for the whole family, just in time for the kickoff to summer.

Charbon, gaz ou électrique ? Choisir un nouveau barbecue à l'approche de l'été peut constituer un dilemme terrible. RTL vous aide à choisir en passant en revue les forces et les faiblesses des différents types de barbecues. Ecoutez Le conseil conso avec La rédaction de RTL du 26 mai 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Chelsea and Emily Walker are back to recap “The Secret Lives of Mormon Wives” Season 2, Episode 2: “The Book of Accountability,” and things are getting dark. From messy parties to more ancestry drama for Ben Affleck to emotionally manipulative barbecues, this episode delivers. With Jen's disappearing friends and the emotional polygamy in the group, it's so toxic… and we can't look away. Join the cookie community: Become a member of the Patreon Follow Chelsea: Instagram @chelseadevantez Show Notes: Secret Lives of Mormon Wives Season 2 Premiere: Soft Swinging & Sexy Baptisms The Secret Life of Mormon Wives & A Well-Trained Wife: Scandals and Faith (Glamorous Trash) Loretta Lynn's Memoir Me & Patsy Kickin' Up Dust (with Emily Walker) Where to find our guest Emily Walker: Instagram *** Glamorous Trash is all about going high and low at the same time— Glam and Trash. We recap and book club celebrity memoirs, deconstruct pop culture, and sometimes, we cry! If you've ever referenced Mariah Carey in therapy... then this is the podcast for you. Thank you to our sponsors: Thrive Causemetics - Get 20% off your first order at thrivecausemetics.com/glamorous Libro.fm - Click here to get 2 audiobooks for the price of 1 with your first month of membership using code TRASH. Learn more about your ad choices. Visit podcastchoices.com/adchoices

My name is Cory Jones owner of Hearth Heroes BBQ. Our passion for BBQ is evident in every bite. We believe that everyone should be able to enjoy great food without compromising their dietary needs, which is why we take pride in our gluten-free and low-salt offerings. We carefully select our ingredients to ensure that each seasoning blend is not only flavorful but also healthy. Whether you are hosting a backyard barbecue, planning a special event, or simply looking to spice up your weeknight dinners, Hearth Heroes BBQ has something for everyone. From our signature rubs, we invite you to taste the difference that dedication and passion can make. Join us on this flavorful journey and discover why we are the go-to choice for BBQ lovers everywhere. Thank you for choosing Hearth Heroes BBQ, where every meal is a celebration of bold flavors and wholesome ingredients!