Podcasts about Barbecue

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David Vargas was a f**k-up.As a teenager in Santa Ana, Calif., the devil tapped him on the shoulder every day. Without a clear direction in life, he started smoking marijuana, which quickly turned into doing all the drugs: Cocaine, ecstacy, ketamine, and more. Drugs were the only thing David believed he was good at.Until, one day, he prepared a fried bologna sandwich for his friends while they were high. David realized then that maybe cooking was something he could pursue professionally. Food is life in his Mexican culture, and what better way to honor that than by bringing people together through delicious food?From Noble High School in North Berwick, M.E., Chef Vargas of Vida Cantina and Ore Nell's Barbecue sits down with host Troy Farkas to discuss his rampant teenage drug use in southern California, getting kicked out of high school after threatening his teacher's life, bone-chilling experiences with racism, attending culinary school in Minnesota, his near-death experience in The Virgin Islands, the $35,000 mistake food truck mistake, supporting a family of four on $12 per hour, the Food Network appearance that changed the trajectory of Vida Cantina, his new career, and SO much more.To support Chef Vargas, you can attend and/or become a sponsor of the New England B.I.P.O.C. Fest on 8/17 in Portsmouth! CHAPTERS:Seacoast Stories Dinner Club details! (00:00)How drug addiction derailed David's early years (01:35)How Chef turned his life around (11:15)Attending culinary school in Minneapolis (15:40)SPONSORS: JOBTALK LLC and Samonas Realty (27:00)Working as a private chef on St. Croix (29:55)Moving to Maine and living on welfare (35:40)Chef's failed food truck experiment (49:35)How Vida Cantina BLEW UP after "Diners, Drive-Ins, & Dives" (51:25)Co-owning Ore Nell's Barbecue (59:07)Why he started New England B.I.P.O.C. Fest (01:03:00)Chef's new job (01:10:50)How do you want to be remembered? (01:19:02)To secure your seat at the "Seacoast Stories Dinner Club" this Wednesday, 7/16, at 7 p.m. in downtown Portsmouth, ⁠take the personality quiz here⁠.THANKS TO OUR SPONSORS:Visit ⁠⁠⁠SamonasGroup.com⁠⁠⁠ or stop by Samonas Realty in downtown Portsmouth to learn more about how you can find the Seacoast home of your DREAMS!⁠JOBTALK LLC⁠⁠⁠⁠⁠: Get 50% off ⁠⁠⁠⁠⁠JOBTALK Academy⁠⁠⁠⁠⁠ courses with the code "SEACOASTSTORIES50" for the rest of 2025!Investment and insurance products are:• Not Insured by the FDIC or Any Federal Government Agency• Not a Deposit or Other Obligation of, or Guaranteed by, the Bank or Any Bank Affiliate• Subject to Investment Risks, Including Possible Loss of the Principal Amount InvestedInvestment products and services are offered through Wells Fargo Clearing Services (WFCS), LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company. WFCS uses the trade name Wells Fargo Advisors. 1 North Jefferson, St. Louis, MO 63103.

Chaque jour, retrouvez le journal de 8h de la rédaction d'Europe 1 pour faire le tour de l'actu. Les marseillais se plaignent de la lenteur des canadairs pour fixer les feus. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Chaque jour, retrouvez le journal de 8h de la rédaction d'Europe 1 pour faire le tour de l'actu. Les marseillais se plaignent de la lenteur des canadairs pour fixer les feus. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Chaque jour, retrouvez le journal de 8h de la rédaction d'Europe 1 pour faire le tour de l'actu. Les marseillais se plaignent de la lenteur des canadairs pour fixer les feus. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Tous les jours dans le Club de l'été, Olivier Poels, Fabrice Mignot et Luana Belmondo nous détaillent une recette à faire cet été.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Barbecue F1 // GP et FORMULE 1 à la sauce BARBECUE SPORT CLUBEmission du 9 juillet 2025GP12 GRANDE-BRETAGNE à Silverstone - Horner perduS05E10Avec Jacques Lafrite, Lance Niole, Takuma Sado et Susanne Loup Ca y est, Christian Horner est viré de Red Bull et il est remplacé par Laurent Mekies. Pourquoi, comment, où va-t-on ? McLaren signe un doublé avec une victoire de Norris. Lando s'est-il mis en configuration champion ? La pluie a fait des heureux avec Hulkenberg, Gasly ou encore Stroll mais ce fut terrible pour les rookies Ferrari à la fois loin et proche Alpine, le bateau ivre Et beaucoup d'autres choses AGENDA - Barbecue F1 est disponible à l'écoute sur toutes les plateformes (YouTube, Spotify, Deezer, Apple, Podcast Addict...) après chaque Grand Prix le mercredi à partir de 6 heures.

Barbecue RUGBY

100% LIFESTYLE - Tous les jeudis : - De 19H à 20H sur RDL 103.5 FM en Centre Alsace - A l'écoute partout à cette heure sur le direct live sur www.rdl68.fr / rdl68.fr/playlist/100-lifestyle/ - En PODCAST sur SOUNDCLOUD chaque JEUDI à 21H - FACEBOOK : www.facebook.com/people/100-Lifes…/61565011947886/ Retrouvez "100% Lifestyle" en mode summer avec des chroniques et sujets différents du reste de l'année ! Dans ce numéro, Anne-Claire & Yann vous proposent : - Faits de société (Yann) : Virgin River, Sullivan's Crossing, Cheasapeake Shores, A fleur d'eau : les séries TV d'été feel good - La cuisine de votre été (recettes de cuisine/Anne-Claire): Et si nous réinventions le barbecue et la plancha ? - Chanson Story (histoire d'un tube/Yann): Tubes de l'été 80s - Qu'en pensez-vous ? (débat / Anne-Claire) : Vous êtes plutôt vacances camping/nature ou hôtel/Airbnb ? BETISIER spéciale LAPSUS vers 50min ! MUSIQUE: "On va s'aimer", Gilbert Montagné, 1984 EXTRAITS: Générique de la série "A l'ombre des magnolias", 2020 Générique de la série "Retour à Sullivan's Crossing", 2023 "Confidence pour confidence", Jean Schultheis, 1981 "Macumba", Jean-Pierre Mader, 1985 "Ouragan, Stéphanie de Monaco, 1986 "Kolé Séré", Philippe Lavil et Jocelyne Béroard, 1987 "Joue pas", François Feldman et Joniece Jamison, 1989 "Est-ce que tu viens pour les vacances ?", David & Jonathan, 1988 Important: Je ne touche aucun droits d'auteur sur ces chansons. Les droits reviennent intégralement aux auteurs/compositeurs/interprètes. Diffusion: Jeudi 19H - 20H en direct sur RDL (103.5 FM dans le Centre Alsace) ecouterradioenligne.com/rdl-colmar/ Une production RDL 103.5 FM Tous droits réservés

This type of cuisine involves elements like pork shoulders and ribs, charcoal and hickory wood, a dry rub, a tangy sauce – and impassioned arguments about what to do with them. Anney and Lauren cue up the history and cultures behind Memphis-style barbecue.See omnystudio.com/listener for privacy information.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Warren Rockmacher, known as the godfather of kosher barbecue. Rockmacher discovered competitive barbecue in 2013. He competes with his kosher barbecue team around the country and has started competitions of his own, including the Great American Kosher Barbecue Championship and Jewish Festival in Lake Worth, Florida.    “People love coming out for the food [but we also have] crafters, vendors,” he says. “We're celebrating being Jewish and that's really what [the event] is all about.” Their third annual event will be February 15, 2026.   Rockmacher believes there's an art and craft to making barbecue.    “[The art] is taking something uniquely American … and being able to make it your own,” he explains. “[This applies to] something as simple as just grilling hamburgers and hot dogs or elevating that chicken [or] brisket.   “Try different things - you never know what you might like.”    The craft of barbecue is the fire management. You use different wood pellets, rather than charcoal or propane, to get a nice wood flavor. And you cook it low and slow.   “A good brisket is going to take you anywhere from 9 to 13, 14 hours, depending on how you do it,” he explains. “We start at night and they're done the next morning, and then you let them rest for a period of time and then go ahead and eat them.”   Warren Rockmacher shares his barbecue origin story, name drops some of his favorite kosher pitmasters - including Dani Goldblatt of Holy Smokes in LA - and goes through the different types of grills and smokers, along with what you can make in them. He also shares barbecue tips, the 411 on competitions, and recipes for two of his favorites: honey bourbon crack hot dogs and brisket, which you can find at JewishJournal.com/podcasts. To learn more about the Great American Kosher Barbecue Competition, visit gakbbq.org. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Send us a textWhat have been the highlights and lowlights so far during the Coach Doeren era for NC State Football?  Has NC State Football peaked?

This podcast episode features an enlightening discussion with Amy Mills, a prominent figure in the barbecue realm. Central to our dialogue is the intricate balance between culinary experimentation and the inevitable learning curve inherent in creating new dishes. Mills candidly shares her experiences, revealing that achieving perfection in cooking necessitates multiple trials and adjustments. As the conversation unfolds, we delve into the nuanced dynamics of running a barbecue business, exploring the challenges and rewards associated with managing personnel and the competitive landscape of barbecue events. Ultimately, the episode underscores the profound connections that barbecue fosters, transcending mere culinary practice to embody a sense of community and shared passion.Links referenced in this episode:paintedhillsnaturalbeef.com17thstreetbarbecue.combigapplebbq.commurfreesborobbq.comCompanies mentioned in this episode: Painted Hills Natural Beef 17th Street Fay Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Renowned for his eclectic urban style and Baja-Med cuisine, Chef Chad White is fluent in life and food on both sides of the border. Born in Spokane, WA, he received his culinary training while serving in the US Navy. After a stint cooking at the famed Hotel Del Coronado, Chef White moved to Tijuana and opened La Justina Gastro Pub. After an acclaimed run at La Justina and a stint on Top Chef, White returned to his hometown of Spokane, Washington, and opened Zona Blanca Ceviche Bar, High Tide Lobster Bar, and TTs Old Iron Brewery and Barbecue. He was a James Beard regional finalist in 2020.Trail Feast, his latest venture, combines rugged exploration with fine dining. Guests can explore challenging trails, enjoy custom culinary experiences cooked over an open flame, and relax with expertly crafted cocktails. It's the ultimate blend of adventure and indulgence. To receive notification about the Slow Baja Trail Feast event please email me here.This podcast mentions Overland Expo, La Justina, and Trail Feast

In this episode of Smoke Filled Room, Brad and McKenzie return with significant updates on Texas Senate races, campaign fundraising, and the intriguing dynamics between Governor Abbott and Lieutenant Governor Patrick. They delve into the recent veto showdown over SB3, the status of THC bans, and how these moves will shape upcoming special sessions. The discussion includes insights into the impact of potential congressional redistricting, and an analysis of strategic alliances within the Texas legislature. Listen to more Smoke Filled Room podcasts from our team wherever you get your podcasts. If you like what you hear, subscribe and leave us a review.

Welcome to That Don't Sound Right, the podcast where hosts Peter and Cecil rewind to a time before the internet—when conversations, curiosity, and shared wisdom ruled the day. In this episode, we explore restaurants with limited hours and why their doors don't need to be open all day to have lines around the block. From a hidden gem in Peachland, North Carolina, to the legendary Keaton's Barbecue Chicken, these eateries are breaking the rules—and winning. Peter and Cecil dish out stories from iconic Southern food spots like B's Barbecue and Melvin's Hamburgers, revealing how these restaurants create cult followings despite—or because of—their unusual schedules or limited menus. What makes foodies drive hours for a meal they might miss if they're late? Tune in for a flavorful mix of culinary history, local legend, and mouthwatering storytelling.  Whether you're a food lover, a road trip junkie, or just curious about off-the-radar restaurants, this episode offers a bite-sized journey into the charm of places that succeed by doing things that don't sound right. #TDSRpodcast #BackBeforeTheInternet #jongsbbq #melivins #keatons #kitchenrosellis #bsbbq

Get the low-down on how to grill wings. It's super-easy and they are so totally delicious. Recipe: How to Grill Chicken Wings from TheCookful.Here are the links to some of the items I talked about in this episode: #adUltimate Baked Chicken WingsHow to Cut Chicken WingsGrilling TongsInstant Read ThermometerLarge BowlThe All New Chicken CookbookThis episode was also published in July, 2023.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Episode 298 features Don Drysdale Up and In Author, Mark Whicker and Twisted D Cookers, Donnie Howard as we explore a Baseball Hall of Famers' career and a barbecue pitmaster's journey Mark Whicker worked for 49 years in the newspaper business and spent 34 of those years as a columnist for the Orange County Register.  Before that he was a columnist and beat writer for the Philadelphia Bulletin and a columnist for the Philadelphia Daily News.  He is a member of the U.S. Basketball Writers Hall of Fame.  His latest project is the book, Don Drysdale Up and In: The Life of a Dodgers Legend.  Drysdale is a member of the National Baseball Hall of Fame and this book is a fascinating look at Drysdale's life and career.  Donnie Howard is one half of Twisted D Cookers, a husband and wife barbecue  competition team.  Along with Donnie and his wife, Darlene impressively winning awards in competitions, they have also developed a line-up of spice blends.  These blends are among those they use to compete and are available for sale on their website, https://twisted-d-cookers.company.site/  In addition to Donnie's barbecue prowess, he is also an avid baseball fan and a devoted Texas Rangers fan. We recommend you go to 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

The salient point of this podcast episode centers on the evolution and legacy of 17th Street Barbecue, as articulated by Amy Mills, who represents a significant continuation of her father's culinary legacy. In this engaging discussion, we delve into the substantial transformations that have transpired within the establishment since its inception. Mills elucidates the challenges and triumphs faced during the development of their new coffee and specialty grocery venture, aptly named Fay, which pays homage to her grandmother. Furthermore, we explore the nuanced dynamics of menu evolution in response to customer preferences and the impact of barbecue culture on community identity. Through this narrative, we gain insight into the intricate tapestry of family, tradition, and gastronomic innovation that defines the essence of 17th Street Barbecue.Links referenced in this episode:paintedhillsbeef.comheritagesteel.usoregondungeness.orgbarbecuenationjt.comshop17bbq.com17bbq.comCompanies mentioned in this episode: Painted Hills Natural Beef Oregon Dungeness Crab Commission 17th Street Barbecue Heritage Steel Hammerstahl Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

On part dans le Massif du Sancy Pour aller chercher de la verdure, de la fraicheur… là on est sûr d'en trouver on est en moyenne montagne… a 40 km au Sud de Clermont Ferrand… autour d'un volcan …le Puits de Sancy … c'est le plus haut sommet du massif central… le plus haut volcan de France … 1885 mn un peu la tour Eiffel du territoire… tout tourne autour de lui. Et Ce qu'il y a de chouette pour les familles c'est que Les reliefs sont accessibles dès 30 mn de marche -facile_ vous avez déjà des Vues incroyables a 360 degrés… des panoramas dans tous les sens … les paysages sont très changeants : des crêtes mais aussi des vallées ! ce qui fait que vous avez aussi bien des forêts, des lacs que des cascades, des torrents … donc des points de baignade à qui veux-tu en voilà, mais aussi des sentiers VTT balisés, des sentiers de randonnées etc… Et votre recommandation Vanessa c'est quoi ? Et bien un événement que je trouve très chouette, qui existe depuis 19 ans… et qui n'est pas assez connu … Horizons arts-Nature. Des petites randonnées de 20/30 min qui vous emmènent à la rencontre de l'art contemporain. Des Œuvres qui dialoguent avec le paysage. Les artistes se sont réapproprié le paysage, ses légendes pour créer des œuvres engagées. Comme un Magic bus, en référence au bus du roman « Into the wild » mais en bois le bus…ou le Mirage de Koractis, mon coup de cœur. Les koractis ce sont de grands cactus, Là ils sont en bois font 3 / 4 m de haut et sont plantés au sommet d'une montagne. Ca surprend. Mais avec le changement climatique il y aura peut-être un jour des cactus a la place des pins, bien plus tot qu'on ne le pense… Et pour dormir dans la nature mais pas dans un bus en bois ? On dort chez Nadine dans une maison contemporaine « l'Avancée ». Top parce qu'elle a décoré sa maison avec du mobilier chiné de grands designers. C'est à Murat Le quaire, ce village c'est un balcon sur le Sancy. Fiche Pratique Massif du Sancy : https://www.sancy.com/ Evénement : Horizons Art-nature https://www.horizons-sancy.com/ Hébergement : L'Avancée à Murat Le Quaire https://maison-lavancee.fr/   GRILLADES Ah, c'est le match de l'été, le classico qui revient chaque saison : barbecue ou plancha ??? En gros la France se divise en deux parties, mais pas égales 2/3 du pays, généralement le nord opte pour le BBQ, tandis que le Sud et surtout le Sud-Ouest choisi la plancha. Ils ont tous deux leurs avantages et leurs faibles, on ne va pas trancher ici. En revanche, ce qui est vraiment tendance, c'est d'y cuire des produits inattendus / on ne les réserve plus uniquement à la saucisse ou à la côte de bœuf / légumes et même fruits y ont leur place. Voilà deux idées originales : Barbecue: des abricots rôtis au romarin et miel / une grande tige de romarin va servir de « pic à brochette » / les abricots coupés en deux, dénoyautés et enduits d'un peu de miel / on cuit sur des braises douces et lentement. Plancha : melon grillé au citron vert et huile d'olives / couper les quartiers de melon / réaliser une marinade : huile d'olives, jus et zestes de citron vert / griller à la planche et saupoudrer de feuilles de menthe fraîche ciselée. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Ecoutez L'œil d'Alex Vizorek du 04 juillet 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Jerry Lin is the energetic EVP of a California-based company specializing in barbecue and portable outdoor cooking gear. Known as the "fun guy" and voice of the brand, Jerry brings charisma and creativity to the team, helping lead the charge in product innovation and market expansion. ⁣ Bruce G serves as the company's hands-on manager, focused on operations and trade show execution. With a calm and serious demeanor, Bruce takes the lead in showcasing their versatile, foldable gear designed for van-lifers and outdoor enthusiasts. ⁣ Together, Jerry and Bruce combine over 20 years of experience, having built partnerships with major retailers like Costco and Home Depot while championing the concept of “affordable luxury.”

Andy Allen is a seasoned competition pitmaster, instructor, and restaurant consultant with a deep passion for barbecue. He serves as a cooking consultant, ambassador, and instructor for Green Mountain Grills, helping others elevate their outdoor cooking skills. Over the years, Andy has been fortunate to earn 14 Grand Championships, 8 Reserve Grands, and perfect scores (180s) in all four KCBS categories. He's a four-time participant at the prestigious Jack Daniel's Invitational, with top finishes including 2nd in pork and 4th in ribs, and has received multiple top-10 calls at the American Royal, including a 180 in brisket and 2nd in ribs. Andy was also honored to be part of the California Team of the Year in both ribs and brisket.

This is a Vintage Selection from 2005The BanterThe Guys talk about the Big Apple BBQ 2005 that Francis attended with their chef. Sadly, Mark had to miss because he had a newborn. The ConversationThe Restaurant Guys interviewed the best pitmasters from all over the U.S. at Big Apple BBQ in NYC. The masters shared their regional styles, methods and colorful personalities while the guys “pigged out” on the good stuff that used to be hard to come by in the northeast. The Inside TrackThe Restaurant Guys are culinarily well-versed from fine dining restaurants to hamburger joints, but they had some things to learn about Q.  Francis: What's snoot? Smoki O's: Snoot is the anterior prolongation of the pig's nose.Francis: Is that your specialty?Smoki O's: Barbecue is our specialty. We barbecue anything from the pig's nose to the, um, from the rooter to the tooter! -The Restaurant Guys Podcast at Big Apple BBQ 2005Guests & Info Chef Anthony BuccoSpecial Guest HostMichael RodriguezSalt Lick BBQDriftwood, TX https://saltlickbbq.com/driftwood/Ron BlasingameWhole Hog CafeLittle Rock, AR (& in NJ, too!)https://www.wholehogcafe.com/Elaine & Garry RoarkUbon's (The Barbecue of Yazoo)Yazoo, MShttps://ubonsbbq.com/ Carolyn MacklemoreBig Bob Gibson Decateur, ALhttps://bigbobgibson.com/Kenny CallahanBlue Smoke (2002-2024)NY, NYhttps://www.bluesmoke.com/Smoki O's (closed 2021)St Louis, MOEd MitchellNorth Carolinahttps://www.thepitmasteredmitchell.com/Join us for an elevated cookout at Stage Left Steak on July 5, 2025 featuring Barr Hill spiritshttps://www.stageleft.com/event/7525-not-your-average-cookout-ft-barr-hill-spirits/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Join us for an adventure in North Alabama as Melea sits down with Josh Russell, owner of Russell Barbecue in Sheffield. Discover how this unique spot on the North Alabama Barbecue Trail offers delicious Texas-style barbecue, featuring favorites like tender brisket and surprisingly juicy turkey. Learn about the restaurant's incredible transformation from an abandoned building to a welcoming space that prioritizes accessibility, inspired by Josh's daughter. Josh shares how this commitment has positively impacted the entire community, making it easy for everyone to have an unforgettable dining experience.

These grilled boneless chicken thighs are seasoned simply, cooked to juicy perfection over direct heat, and finished with a timed two-stage barbecue sauce application for the perfect balance of caramelized char and saucy flavor. Recipe: BBQ Chicken Thighs on the Grill from TheCookful.Here are the links to some of the items I talked about in this episode: #adInstant-Read ThermometerMixing BowlTongsBasting BrushHomemade BBQ Sauce RecipeThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Barbecues, Booze, Fireworks (annoyingly until 2 in the morning), those will all be things that will be happening on Friday. What probably won't be? President Trump putting pen to paper on the onetime One Big Potentially Aesthetically Pleasing Act.

We catch up with one of America's elite competition pitmasters and proprietor of Kansas City's top BBQ restaurant on Episode 312 of the Tailgate Guys BBQ Podcast. Joe Pearce of Slaps BBQ is fresh off a Grand Championship at the 159-team Great Lenexa BBQ Battle, his 47th career KCBS Grand Championship. A three-time runner-up in KCBS Team of the Year standings, Joe tells us why that contest is special to him and talks about his decision to scale back his competition schedule. He's also a former competitor on the Food Network program BBQ Brawl and gives his take on Season 6 and buddy Brad Leighninger's showing so far.  Skyler Spartan from The Grill Guys of Missouri has the latest from the area's leading BBQ store, located in Republic, Mo., and co-hosts Lyndal and Steve review their cooking weeks and preview the upcoming 4th of July weekend.  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

Aujourd'hui, Didier Giraud, Barbara Lefebvre et Emmanuel de Villier débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Send us a textThe 2025/2026 NC State Basketball roster is SET! Now what is next? And what should NC State fans say about Alex Sosa's transfer?

Êtes-vous certain de maîtriser la langue française ? Règles de grammaire étonnantes, abus de langage, vocabulaire mal employé, origine insoupçonnée d'expressions... vous allez être surpris ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Episode 297 features former Major League Baseball player and executive, Ed Lynch, inventor of the BBQ Hooker, John Garcia with his son, Gabriel, and winner of Netflix's season two Barbecue Showdown, Thyron Mathews Ed Lynch was drafted by the Texas Rangers and after three years in their minor league system he was traded to the New York Mets and had the opportunity to play with several outstanding players, including Dwight "Doc" Gooden and The Franchise, Tom Seaver.  Ed was  eventually traded to the Chicago Cubs, which is where he ended his playing career.  Ed then made the decision to attend law school and shortly after graduating was back in baseball working as an executive.  There is nothing better than hearing stories from someone who lived his life as a player and an executive and has many opinions on the game of baseball.   John and Gabriel Garcia are a father and son combo.  John, the father, is the inventor of the BBQ Hooker, a device which is meant to be a better way to flip your various proteins while grilling.  We met them at the National BBQ Festival and were impressed by the device, but more than that we were impressed by John and Gabriel who are trying to "build a better mousetrap."  For more information on the BBQ Hooker go to https://firecookingtools.com/products/experience-hooking-up-at-the-grill Thyron Mathews is an award-winning barbecue chef and pitmaster, known for his appearances on Netflix's Barbecue Showdown, where he won the season two title. He is also the founder of T&T Barbecue and Catering in Iowa which he started with his wife, Terri. Thyron is originally from Royal, Florida, and his Southern roots heavily influence his BBQ style.  He made his way back to television as he is on the Food Network's sixth season of BBQ Brawl.  We met Thyron at the National BBQ Festival where he was cooking for a huge crowd, but still was able to spend some time with us.  We recommend you go to 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  

Laurent Mariotte s'entoure de bons vivants pour une émission autour de la cuisine du quotidien : qu'ils soient chefs, artistes ou intellectuels, ils ont en commun cette passion du bien manger et la partagent pendant 1h30 avec les auditeurs d'Europe 1. Promenades gourmandes à travers les marchés et chez les producteurs, recettes simples et conseils proches des préoccupations des auditeurs... Le rendez-vous incontournable des gourmands !Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Chaque samedi, Laurent Mariotte et ses chroniqueurs reçoivent des experts pour débattre et décrypter l'agriculture, l'alimentation, la cuisine d'aujourd'hui. Un éclairage utile pour mieux choisir et cuisiner au quotidien.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In this all-star episode, it was the height of Covid, so Jordan jumped on a video call with Andrew and Michelle Muñoz of Moo's Craft Barecue to discuss their origin story and upcoming tranistion from pop-up concept to brick and mortar - a destination that is now, fours year later, widely considered the best Texas barbecue restaurant in Los Angeles.

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.

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!

02:51 Recap of the Bitcoin Conference in Las Vegas 10:15 Highlights from the TGFB Barbecue 12:51 Jimmy Song's Talk on Christian Freedom 19:20 Innovative Projects and Initiatives 25:22 Launch of the Orange Umbrella Kids Book 27:14 Unexpected Challenges at the Venue 30:04 Barbecue and Community Connections 32:57 Experiences at the Sphere 34:03 Dining Adventures in Vegas 35:57 Networking and Relationships at the Conference 37:55 Insights from the Bitcoin Conference 41:00 Meeting Influential Figures 44:07 Innovative Projects and Collaborations 47:03 Evening Parties and Social Interactions 53:32 Connections in the Bitcoin Community 56:00 Art and Artists in the Bitcoin Space 56:59 Reflections on Conference Talks 01:06:46 The Role of Debt and Cash Flow in Bitcoin 01:09:59 Family, Legacy, and Bitcoin 01:18:00 AI and Its Implications for Bitcoin

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"

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!

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 the public's mistrust of processed foods and the food industry's misunderstanding of these concerns.

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!

  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.

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.