Podcasts about barbecuing

Welcome to a festive Christmas special of the Ducks Unlimited podcast! Join hosts Dr. Mike Brasher, Katie Burke, and Dr. Jared Henson as they celebrate the holiday season with special guest Malcom Reed from "How to BBQ Right." Malcom brings his expertise in barbecue and shares his experiences and favorite recipes, perfect for hunting camp and duck camp. Listen in for a delightful conversation filled with holiday cheer, barbecue tips, and memorable Christmas stories.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

Jess Pryles was born and bred in Australia but now calls Austin, Texas home where she revels in her love of meat and barbecuing the American way.

On this episode of Huntavore, Nick is joined by the Hardcore Carnivore herself, Jess Pryles. Jess shares her knowledge of understanding meat and why it's still difficult to get hard evidence on wildgame. Together they unpack aging, both wet and dry, Using a lactic acid spray, and how different cuts work better with different cooking methods. Jess also has a special surprise slated for this fall. Lots of great info on this episode of Huntavore.    In this conversation, Nick Otto interviews Jess Pryles, also known as the Hardcore Carnivore, about her experience studying meat science at Iowa State University and her expertise in wild game cooking. They discuss the challenges of applying meat science principles to wild game due to the lack of controlled conditions and variability in hunting. They also touch on topics such as the increasing cost of meat, the importance of understanding meat quality, and the role of temperature control in preserving the flavor of game meat. In this conversation, Jess and Nick discuss the importance of properly handling and caring for game meat after a successful hunt. They cover topics such as the hanging process, the use of lactic acid spray, the benefits of aging meat, and the different cuts of meat and how to best utilize them. They also touch on the idea of barbecuing venison and the upcoming show 'Hardcore Carnivore' hosted by Jess Pryles. Studying meat science can provide valuable insights into the safety and quality of meat, including wild game. Applying meat science principles to wild game is challenging due to the lack of controlled conditions and variability in hunting. The cost of meat is increasing, and consumers need to be aware of the factors that affect meat quality. Temperature control is crucial in preserving the flavor and juiciness of game meat. Understanding the factors that influence meat quality can help home cooks and hunters make informed decisions. Properly handling and caring for game meat is crucial to ensure its quality and taste. The hanging process and the use of lactic acid spray can help preserve and enhance the meat. Aging meat, whether through hanging or vacuum sealing, can tenderize and concentrate flavors. Different cuts of meat require different cooking methods and can be used in various dishes. Barbecuing venison can be challenging due to its leanness, but there are ways to make it flavorful and moist. Jess Pryles has a show called 'Hardcore Carnivore' on the Outdoor Channel, where she explores different aspects of meat and cooking. Show Partners Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 TieBoss Instagram: @tiebossllc Website: https://bit.ly/3V8qn8I Save 10% using the link above Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Huntavore, Nick is joined by the Hardcore Carnivore herself, Jess Pryles.  Jess shares her knowledge of understanding meat and why it's still difficult to get hard evidence on wildgame.  Together they unpack aging, both wet and dry, Using a lactic acid spray, and how different cuts work better with different cooking methods.  Jess also has a special surprise slated for this fall.  Lots of great info on this episode of Huntavore.   In this conversation, Nick Otto interviews Jess Pryles, also known as the Hardcore Carnivore, about her experience studying meat science at Iowa State University and her expertise in wild game cooking. They discuss the challenges of applying meat science principles to wild game due to the lack of controlled conditions and variability in hunting. They also touch on topics such as the increasing cost of meat, the importance of understanding meat quality, and the role of temperature control in preserving the flavor of game meat. In this conversation, Jess and Nick discuss the importance of properly handling and caring for game meat after a successful hunt. They cover topics such as the hanging process, the use of lactic acid spray, the benefits of aging meat, and the different cuts of meat and how to best utilize them. They also touch on the idea of barbecuing venison and the upcoming show 'Hardcore Carnivore' hosted by Jess Pryles.Studying meat science can provide valuable insights into the safety and quality of meat, including wild game.Applying meat science principles to wild game is challenging due to the lack of controlled conditions and variability in hunting.The cost of meat is increasing, and consumers need to be aware of the factors that affect meat quality.Temperature control is crucial in preserving the flavor and juiciness of game meat.Understanding the factors that influence meat quality can help home cooks and hunters make informed decisions. Properly handling and caring for game meat is crucial to ensure its quality and taste.The hanging process and the use of lactic acid spray can help preserve and enhance the meat.Aging meat, whether through hanging or vacuum sealing, can tenderize and concentrate flavors.Different cuts of meat require different cooking methods and can be used in various dishes.Barbecuing venison can be challenging due to its leanness, but there are ways to make it flavorful and moist.Jess Pryles has a show called 'Hardcore Carnivore' on the Outdoor Channel, where she explores different aspects of meat and cooking.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://bit.ly/3V8qn8ISave 10% using the link above 

On this episode of Huntavore, Nick is joined by the Hardcore Carnivore herself, Jess Pryles.  Jess shares her knowledge of understanding meat and why it's still difficult to get hard evidence on wildgame.  Together they unpack aging, both wet and dry, Using a lactic acid spray, and how different cuts work better with different cooking methods.  Jess also has a special surprise slated for this fall.  Lots of great info on this episode of Huntavore.   In this conversation, Nick Otto interviews Jess Pryles, also known as the Hardcore Carnivore, about her experience studying meat science at Iowa State University and her expertise in wild game cooking. They discuss the challenges of applying meat science principles to wild game due to the lack of controlled conditions and variability in hunting. They also touch on topics such as the increasing cost of meat, the importance of understanding meat quality, and the role of temperature control in preserving the flavor of game meat. In this conversation, Jess and Nick discuss the importance of properly handling and caring for game meat after a successful hunt. They cover topics such as the hanging process, the use of lactic acid spray, the benefits of aging meat, and the different cuts of meat and how to best utilize them. They also touch on the idea of barbecuing venison and the upcoming show 'Hardcore Carnivore' hosted by Jess Pryles.Studying meat science can provide valuable insights into the safety and quality of meat, including wild game.Applying meat science principles to wild game is challenging due to the lack of controlled conditions and variability in hunting.The cost of meat is increasing, and consumers need to be aware of the factors that affect meat quality.Temperature control is crucial in preserving the flavor and juiciness of game meat.Understanding the factors that influence meat quality can help home cooks and hunters make informed decisions. Properly handling and caring for game meat is crucial to ensure its quality and taste.The hanging process and the use of lactic acid spray can help preserve and enhance the meat.Aging meat, whether through hanging or vacuum sealing, can tenderize and concentrate flavors.Different cuts of meat require different cooking methods and can be used in various dishes.Barbecuing venison can be challenging due to its leanness, but there are ways to make it flavorful and moist.Jess Pryles has a show called 'Hardcore Carnivore' on the Outdoor Channel, where she explores different aspects of meat and cooking.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://bit.ly/3V8qn8ISave 10% using the link above 

Joining Bobby to discuss the business of barbecuing is John Relihan of Pitt Bros; food writer, Ali Dunworth; and David Oelke from Bbq4you.ie.

Dean helps a caller dealing with a smelly laundry drain and finding the root of the issue. Dean breaks down the basic differences between barbecuing and grilling. He provides examples of the types of grilling and what it means to actually grill. He then goes into explaining what barbecuing means and his way of doing it. Lastly, Dean recaps the fundamentals of  both, grilling and barbecuing. 

The conversation covers a range of topics including a wrestling event, barbecuing, baseball, stolen valor, and the use of MDMA for PTSD treatment. In this conversation, the hosts discuss various topics including drug experiences, the FDA's consideration of MDMA for PTSD treatment, the failure of the war on drugs, and upcoming gaming events. They also touch on mental health and the importance of seeking help and support. The hosts emphasize the need to take care of oneself, engage in hobbies, and connect with others. Chapters 00:00 Wrestling and Excitement 07:55 Barbecuing and Smoked Meat 13:09 Baseball Rivalry: Yankees vs. Royals 22:47 MDMA for PTSD Treatment 29:19 Supporting Homeless Veterans 44:21 Exploring Drug Experiences and the War on Drugs 48:00 The FDA's Consideration of MDMA for PTSD Treatment 52:14 The Failure of the War on Drugs 01:07:29 The Importance of Mental Health and Self-Care 01:14:10 Upcoming Gaming Events and Excitement 01:23:00 Seeking Help and Building a Support System DD214 Network Podcast Directed & Produced By Jonathan ‘Clean' Sanchez Hosted by Joe Squillini & Jay Campbell Edited by Clean Sanchez Media, LLC Music: "Shadow Surfing" by Shrieks666 "Voices Getting Louder" by Shrieks 666 Check out Shrieks666 on Bandcamp Website: CleanSanchezMedia.com Don't forget to Like and Subscribe for All Updates! Disclaimer: This Podcast contains adult language. Adult Supervision is advised. Fair Use Disclaimer:The content provided on this podcast may include material subject to copyright protection. In accordance with the principles of "fair use" as defined in Section 107 of the Copyright Act of 1976, the use of copyrighted material on this podcast is for purposes such as criticism, comment, news reporting, teaching, scholarship, or research. The determination of whether the use of copyrighted material constitutes fair use is made on a case-by-case basis, taking into account various factors outlined in Section 107. The inclusion of such material is not an endorsement by the DD214 Network Podcast or Clean Sanchez Media, LLC, but is meant to enrich and contribute to discussions within the specified purposes of fair use. All copyrights and trademarks are the property of their respective owners. --- Send in a voice message: https://podcasters.spotify.com/pod/show/dd214gaming/message Support this podcast: https://podcasters.spotify.com/pod/show/dd214gaming/support

In this week's fishbowl session, the lads answer all life's big questions right out of the literal fishbowl. Scoot talks us through his dinner while actually eating it, and we talk about dreams left unfulfilled. Some, quite gross.

Its barbecue weather! Today is expected to be the hottest day of the year with temperatures of up to 22 degrees forecasted So, what are the best recipes to make the most of the sunshine? Louise Lennox, Chef & Children's Fussy Eating Expert give us some great recipes.

Its barbecue weather! Today is expected to be the hottest day of the year with temperatures of up to 22 degrees forecasted So, what are the best recipes to make the most of the sunshine? Louise Lennox, Chef & Children's Fussy Eating Expert give us some great recipes.

In this episode of Saint Louis In Tune, Arnold Stricker and Mark Langston delve into the world of barbecue, exploring the nuances between grilling and smoking. The highlight of the show is Freddie Lee, the creator of Freddie Lee's Gourmet Sauce, who shares his inspiring journey from making sauces as a hobby to becoming a staple in over a thousand stores across the United States and Jamaica. His sauces, free from high fructose corn syrup and vegan-friendly, have made a name for themselves, initially known as 'Ghetto Sauce' but later rebranded to appeal to a wider audience. Freddie's commitment to flavor, combined with personal anecdotes and a discussion on the challenges small businesses face, provides a rich narrative on passion, entrepreneurship, and the craft of sauce-making.[00:00] Introduction to Barbecue Season and the Show[01:01] The Art of Barbecuing and Grilling[01:27] Cultural Etiquette: Removing Shoes at Home[02:51] Introducing Freddie Lee and His Gourmet Sauce[06:42] The Story Behind the Sauce's Name[12:34] The Sauce's Impact and Expansion[19:02] The Challenges of Running a Small Business[25:47] The Variety and Uses of Barbecue Sauces[28:11] The Production Process of the Sauce[29:15] Choosing the Right Ingredients for the Sauce[29:30] The Art of Making Spicy Sauce[30:15] The Secret Behind the Mild Sauce[30:36] The Importance of Flavor in Food[30:53] The Complexity of the Sauce's Ingredients[31:37] The Role of the Wife in the Business[32:05] The Process of Marinating and Grilling Meat[33:49] The Art of Baking with the Sauce[37:17] The Journey to Finding the Right Packaging[40:41] The Challenges and Triumphs in the Sauce Business[40:57] The Love for Cooking and the Sauce[42:27] The Versatility of the Sauce in Cooking[46:48] The Future Plans for the SauceThis is Season 7! For more episodes, go to stlintune.com#bbq #barbeque #bar-b-que #sauces #BBQsauce #stlouis #entrepeneur #barbequesauce #bar-b-quesauce #spicysauce #gourmetsauce #grilling #smoking

The apparatus may be the same. The venue, similar--give or take a few trees. The wafts of the mouth-watering scent of roasting flesh. You begin to reminisce over the long days of summers past-- replete with hot dogs, steak, jacket potatoes... but WAIT. What do you see... whaaat the... Yes, the medium is the same, but the materials are very, very different. Listen to this podcast and learn about Chinese barbecue. Episode link: https://www.chinesepod.com/0898

The apparatus may be the same. The venue, similar--give or take a few trees. The wafts of the mouth-watering scent of roasting flesh. You begin to reminisce over the long days of summers past-- replete with hot dogs, steak, jacket potatoes... but WAIT. What do you see... whaaat the... Yes, the medium is the same, but the materials are very, very different. Listen to this podcast and learn about Chinese barbecue. Episode link: https://www.chinesepod.com/0898

This week Janine (@missj9 on Instagram) catches up with author, food writer and live fire expert Helen Graves (@foodstories on Instagram) to get tips and tricks for creating the perfect BBQ, including lots of exciting recipe inspiration Learn more about your ad choices. Visit podcastchoices.com/adchoices

Listen to today's podcast... I remember that pretty much every Sunday during the summer was barbecue night. Growing up on a farm meant that we ate after the cows were milked. The vintage barbecue would be filled with charcoal, douched in lighter fluid and a match would be tossed in. Flames would burst out and rise into the air. The coals would burn for an hour or so while the chores were finished, and the coals would be glowing red for dad to barbecue our steaks. I loved the smell and the sizzle. Barbecuing is one of the best parts of summer. It means get togethers, family fun and really good food. Barbequing, it turns out, is good for your mental health - particularly when they take place in green spaces, with friends and family, comfort food, and music. There is a relationship between barbecuing, comfort food, and social connection and the positive impact on decreasing loneliness. Take One Action Today To Build Your #Resiliency! So Here are today's Tips For Building Resiliency and Celebrating National Grilling Month: A grill is one of the best ways to cook summer dinners. However, food poisoning peaks in the summer months because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging. Follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. This summer slow down for a few moments and look for ways to make positive memories and build social connection by inviting friends and family over for a barbecue. Your mental health will be the better for it. If you like today's wellness tips, let me know. You can leave me a review on amazon or through your #alexa app. Want to find more strategies to coping with stress, check out my website at worksmartlivesmart.com #mentalhealth #hr

Nick and Angela welcome their first Grammy-nominated guest to DISH HQ. Writer, actor and composer Tim Minchin was born in the UK and raised in Perth, Western Australia. He gained notoriety when he won the Perrier Best Newcomer Award at the Edinburgh Fringe Festival in 2005 and his (unplanned) career in comedy took off.  These days, Tim MInchin is busy collecting accolades for his theatre shows, winning a Tony and an Olivier for Matilda: The Musical. He also picked up a Tony award for Groundhog Day: The Musical which has just returned from Broadway to the Old Vic in London for a limited run. Angela prepares a delicious chargrilled vegetable & orecchiette salad with fresh pesto and rocket while Nick pours a chilled Pinot Noir. Tim is not a cook and marvels at Angela's prowess in the kitchen. Although there is no cheese course, conversation does start there and the eight minute opera that Tim composed about his favourite food. Our trio talk Groundhog Day, Barbecuing and Twitter. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This episode of Big Blend Radio's "Wine Time with Peggy" show focuses on Summer Barbecuing, Grilling, and Wine.  Peggy Fiandaca, who along with her winemaker husband Curt Lawrence Dunham, owns and operates LDV Winery in Arizona.  Peggy also gives an update about their vineyard in the Chiricahua foothills, and discusses the wine term "Durif."  WATCH THIS PODCAST ON YOUTUBE: https://youtu.be/_Cu4G_AC8_U  See Peggy's article about "Barbecuing, Grilling & Smoking" along with two of her recipes, here: https://blendradioandtv.com/listing/barbecuing-grilling-and-smoking-explained/  Wine Time with Peggy airs every 1st Wednesday at 4pm PT / 7pm ET. Follow the podcast here: https://shows.acast.com/wine-time-with-peggy  Learn more about LDV Winery at https://ldvwinery.com/ 

This episode of Big Blend Radio's "Wine Time with Peggy" show focuses on Summer Barbecuing, Grilling, and Wine. Peggy Fiandaca, who along with her winemaker husband Curt Lawrence Dunham, owns and operates LDV Winery in Arizona. Peggy also gives an update about their vineyard in the Chiricahua foothills, and discusses the wine term "Durif." WATCH THIS PODCAST ON YOUTUBE: https://youtu.be/_Cu4G_AC8_U See Peggy's article about "Barbecuing, Grilling & Smoking" along with two of her recipes, here: https://blendradioandtv.com/listing/barbecuing-grilling-and-smoking-explained/ Wine Time with Peggy airs every 1st Wednesday at 4pm PT / 7pm ET. Follow the podcast here: https://shows.acast.com/wine-time-with-peggy Learn more about LDV Winery at https://ldvwinery.com/ Hosted on Acast. See acast.com/privacy for more information.

While the best steak in Dallas, Texas, might be fighting words, I'll stand by them. I knew this was going to be the case while walking up to Brandon Roy's patio, seeing a deep bed of hot coals glowing in his custom parilla. "You have to respect first contact," he later says about grilling steaks perfectly. But way more goes into it. See, for Brandon Roy, the entire process of grilling and smoking meats is a labor of love. And it shows.   Related Links: b.roys_bbq https://www.instagram.com/b.roys_bbq/   Podcast Sponsors: BOSS Shotshells https://bossshotshells.com/ Benelli Shotguns https://www.benelliusa.com/shotguns/waterfowl-shotguns Tetra Hearing https://tetrahearing.com/ Ducks Unlimited https://www.ducks.org Mojo Outdoors https://www.mojooutdoors.com/p Tom Beckbe https://tombeckbe.com/ Flash Back Decoys https://www.duckcreekdecoys.com/ Voormi https://voormi.com/ GetDucks.com USHuntList.com     It really is duck season somewhere for 365 days per year. Follow Ramsey Russell's worldwide duck hunting adventures as he chases real duck hunting experiences year-round: Instagram @ramseyrussellgetducks YouTube @GetDucks Facebook @GetDucks.com   Please subscribe, rate and review Duck Season Somewhere podcast. Share your favorite episodes with friends! Business inquiries and comments contact Ramsey Russell ramsey@getducks.com

In this episode, the Butt Blast Boiz™ dive deep into a formative band for the whole gang: the legendary ithyphallic pharaohs of death metal brutality and technicality themselves: NILE. With the foundational question "What does 'brutal' mean to us within the context of metal?", the Butt Blast Beaus™ determine ONCE AND FOR ALL what the most brutal Nile of ALL-TIME is. The Butt Blasters also discuss the ins and outs of being an amateur Egyptologist, the Egyptian dungeon synth of Karl Sanders' solo material, and why ling cod and motion sickness don't mix well. To put it plainly: the Butt Blasters are ithyphallic for Nile

On this Podcast Steven hosts returning guest & fellow Teamster Wayne Addison. The guys talk about fantasy football, NFL playoffs & Barbecuing. They also reflect on the recent elections local 952 held in October & the upcoming expiring contract for Upsers on August 1st.

Just when you thought you heard it all.. There's even more tips in Afterhours with JT and LeeAnn Mentioned in this episode: null null

Competition Barbecuing: The Do's and Don'ts Part 2. JT and LeeAnn discuss more competition insider tips Mentioned in this episode: null null

Welcome back to WMF.  In this episode we come from Rocco's garage bar in Temecula, CA!  Come along with us as we drink some whiskey and chat.  We will be discussing how the families all had Covid.  Courri's Whiskey trip to London.......did I say whiskey, I meant business trip to London and some of the bottles he brought back.  And our adventure in a Speakeasy in Temecula where we enjoyed some high end whiskey and fancy custom cocktails from Dathan our Bartender.  Come join us for some laughs, good times, and whiskey talk.

In this week's show, Phil talks to Luke Switkowski, the CEO and cofounder of Kognitiv, a company that provides Workday consultancy and professional services. He has been working with Workday for more than a decade and developed an on-demand services model supporting Workday clients. Luke talks about why skill sets are at the heart of every IT career. He also discusses the value of patience when it comes to unhappiness in your career path.   KEY TAKEAWAYS:   TOP CAREER TIP To build a career, you have to build a skill set. It takes patience and time, but everything is predicated upon this, so give it your full attention.   WORST CAREER MOMENT While consulting on a project, the testing was something of a disaster. Testing showed that the systems built were dysfunctional and barely working.   CAREER HIGHLIGHT Starting the Kognitiv business, and making it a success!   THE FUTURE OF CAREERS IN I.T The tools and capabilities available to everyone in the world of today are very exciting, and enable us to make incredible things.   THE REVEAL What first attracted you to a career in I.T.? – The potential to tinker and solve problems What's the best career advice you received? – Niche down and learn your specialist area. What's the worst career advice you received? – That degrees of education are always important to every part of your career What would you do if you started your career now? – Work in consulting What are your current career objectives? – Making Kognitiv even better What's your number one non-technical skill? – Asking questions How do you keep your own career energized? – Working on side projects and pursuits to make the world even better What do you do away from technology? – Barbecuing and grilling!   FINAL CAREER TIP If you're not happy in a position then don't react by quitting immediately. Look for the root cause of your unhappiness and try to fix it.   BEST MOMENTS (4:51) – Luke – “Whether we like it or not, we live in a skill-based economy and a skill-based society” (11:09) – Luke - “Don't assume that everyone will perform their roles in a project. Take more ownership of the work you have to do, and really follow through on it” (15:37) – Luke – “Find a niche area in which you're ready to learn, and learn it to the best of your ability” (18:52)– Luke – “Ask questions and don't be afraid to ask for help”   ABOUT THE HOST – PHIL BURGESS Phil Burgess is an independent IT consultant who has spent the last 20 years helping organizations to design, develop, and implement software solutions.  Phil has always had an interest in helping others to develop and advance their careers.  And in 2017 Phil started the I.T. Career Energizer podcast to try to help as many people as possible to learn from the career advice and experiences of those that have been, and still are, on that same career journey.   CONTACT THE HOST – PHIL BURGESS Phil can be contacted through the following Social Media platforms: Twitter: https://twitter.com/_PhilBurgess LinkedIn: https://uk.linkedin.com/in/philburgess Instagram: https://instagram.com/_philburgess Website: https://itcareerenergizer.com/contact Phil is also reachable by email at phil@itcareerenergizer.com and via the podcast's website, https://itcareerenergizer.com Join the I.T. Career Energizer Community on Facebook - https://www.facebook.com/groups/ITCareerEnergizer   ABOUT THE GUEST – LUKE SWITKOWSKI Luke Switkowski is the CEO and cofounder of Kognitiv, a company that provides Workday consultancy and professional services. He has been working with Workday for more than a decade and developed an on-demand services model supporting Workday clients.   CONTACT THE GUEST – LUKE SWITKOWSKI Twitter: https://twitter.com/kognitivinc LinkedIn: https://www.linkedin.com/in/luke-switkowski/ Website: https://kognitivinc.com/

I remember that pretty much every Sunday during the summer was barbecue night. Growing up on a farm meant that we ate after the cows were milked. The vintage barbecue would be filled with charcoal, douched in lighter fluid and a match would be tossed in. Flames would burst out and rise into the air. The coals would burn for an hour or so while the chores were finished, and the coals would be glowing red for dad to barbecue our steaks. I loved the smell and the sizzle. Barbecuing is one of the best parts of summer. It means get togethers, family fun and really good food. Barbequing, it turns out, is good for your mental health - particularly when they take place in green spaces, with friends and family, comfort food, and music. There is a relationship between barbecuing, comfort food, and social connection and the positive impact on decreasing loneliness.   Take One Action Today To Build Your #Resiliency! So Here are today's Tips For Building Resiliency and Celebrating National Grilling Month: A grill is one of the best ways to cook summer dinners. However, food poisoning peaks in the summer months because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging. Follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. This summer slow down for a few moments and look for ways to make positive memories and build social connection by inviting friends and family over for a barbecue. Your mental health will be the better for it. If you like today's wellness tips, let me know. You can leave me a review on amazon or through your #alexa app. Want to find more strategies to coping with stress, check out my website at worksmartlivesmart.com #mentalhealth #hr

JT And Lee Ann - Competition Barbecuing: What you need to know, from the inside.

It wouldn't be an American summer get-together without grilled chicken brushed with barbecue sauce. To help you enjoy more time with your guests and not worry about under cooking, we completely precook the chicken in the oven and keep it refrigerated up to one day. Then, when you're ready to dine, just warm up the chicken on the grill and brush on your favorite sauce. OVEN-STEAMED CHICKEN Serves 12 3 chickens 1 1/2 teaspoons salt 2 lemons 1 large onion 1. Prepare oven-steamed chicken: preheat oven to 425 F. Arrange chicken quarters in large roasting pan (17 by 11 1/2...Article Link

Although you may hear terms grilling and barbecuing used interchangeably, there's a very big distinction between the two. We define grilling as very hot, fast cooking directly over and close to the heat, with little to no smoke. Barbecuing, on the other hand, refers to slow cooking with low, indirect heat and the addition of wood smoke. For today's test, we will focus on the technique of barbecuing on a charcoal grill. Enough of that, let's get into your very short, only 4 questions, BBQ IQ Test!

Thanks for coming back for another episode of WMF.  We were planning to record in person on our group trip and instead we got sick.  So this is a little late, but come join us as we discuss whiskey, homemade charcuterie meats, and dry aged steaks!  It is a great episode and thanks for coming back for another episode.

Ask the expert: Barbecuing

Welcome back to another episode of WMF.  The final episode of our 2nd season and the introduction of our new format "Distiller's Cut".  Unfiltered pure WMF.  No more editing.  Also I apologize about the fan noise in the beginning the computer was doing some strange things.  In this episode we discuss the 100 whiskeys we tried in 2021 and out top 5 favorites and bottom 5.  Hope you enjoy the episode.

On board today is Pat Garrett, co founder and CEO of Six Park online asset management. Pat is a financial advisor and member of the FPA, as well as graduate of the Australian Institute of Company Directors. He has worked as a Board member, CEO, CFO, senior level corporate advisor and a private equity investor. Pat has over 30 years experience in the financial industry - having worked for JP morgan in New York and San Fransisco before moving to Melbourne where he worked as managing director for private investment firm Georgica Associates. In 2014 he co founded Six Park with Brian Watson (AO) who himself also worked at JP Morgan (as the Chairman of JP Morgan Australia). Pat is a serious investor, but outside of finance he loves Surfing, Barbecuing and spending time at home with the family and his dog Charlie. I've been in touch with Pat for some time now, and he has always had time to chat with me and answer any questions or concerns I have had - not just about my Six Park investment balance and whether I am in the right fund, but also about investing, mindset and life in general. He's even taught me a few new recipes he learned in lockdown!

On board today is Pat Garrett, co founder and CEO of Six Park online asset management. Pat is a financial advisor and member of the FPA, as well asgraduate of the Australian Institute of Company Directors. He has worked as a Board member, CEO, CFO, senior level corporate advisor and a private equity investor. Pat has over 30 years experience in the financial industry - having worked for JP morgan in New York and San Fransisco before moving to Melbourne where he worked as managing director for private investment firm Georgica Associates. In 2014 he co founded Six Park with Brian Watson (AO) who himself also worked at JP Morgan (as the Chairman of JP Morgan Australia).Pat is a serious investor, but outside of finance he loves Surfing, Barbecuing and spending time at home with the family and his dog Charlie. I've been in touch with Pat for some time now, and he has always had time to chat with me and answer any questions or concerns I have had - not just about my Six Park investment balance and whether I am in the right fund, but also about investing, mindset and life in general. He's even taught me a few new recipes he learned in lockdown!

Welcome back to WMF! Come join us as we discuss the only 5 bottles you need on your bar! Hypothetically speaking, cause of course you absolutely need more!  Courri and I discuss what would be our 5 bottles.  The categories include: Daily Drinker, Impress your guest, cheap mixer, something special for a Friday night, and the bottle you are saving for a special occasion.  We could have gone crazy with this, but we decided these had to be bottles we have tried before!  Make sure to stick around to hear us talk about our kids starting extra curricular activities.  Hope you Enjoy!

Ryan Fox He's co-owner of Outback GutterVac of Duluth and Lights All Year. He lives in Cumming Georgia with his wife Alison and their 2 sons Jackson and Grayson. They're about to celebrate 7 years together. His interest include spending time with his family, Barbecuing for them whenever he gets a chance. Ryan also enjoys watching College Football and Deer Hunting when he can find the time. Born and raised in Georgia he started his entrepreneurial journey at 11 years old mowing lawns and continued into high school and thereafter. He attended one year of college at North Georgia Tech. and decided he wanted to go back to working for himself full-time. In 2009 Ryan and Brett Mattison started F&M Outdoors, a tree removal and landscaping company. To supplement the slow months they decided to become a licensee of We Hang Christmas Lights.com in 2012. Ryan's also a certified trainer for CLIPA (Christmas Lights Pro Association) He travels around the U.S. and trains people on how to start and run a successful Christmas light business. In 2015 Ryan and Brett became the 1st Franchisee of Outback Guttervac which specializes in gutter cleaning and power washing. In 2016 they decided to get out of the tree removal business and focus on power washing, gutter cleaning and Christmas lights. In 2019 they rebranded their lights company as Lights all Year so they could venture into more year round lighting. In 2021 They stared their newest business venture Concrete Coatings All Year. We specialize in Polyurea Full Flake floor coatings. [Time Stamps]

Welcome back to WMF.  In this episode we revisit our whiskey wishlist and bottles we are hunting or want to try.  The hunt never ends, so come join us and hear all about it.  We also will discuss a fantastic bottle from Stranahan's.  We will cap off the episode with an intriguing and difficult question about meat choices.

I miss having barbecues and I've got to get over it. Cat meowing in the middle of the night. Children are like lice.

The Athletic's Adam Hurrey, Charlie Eccleshare and Nick Miller assemble for the Adjudication Panel. On the agenda this week: Richard Keys and Andy Gray bravely dismantling the Marcelo Bielsa Myth, Mike Dean's comedy TV cameo, and the latest entry into the grand pantheon of freak footballing injuries. Meanwhile, the panel enjoy some more peak Peter Drury and some frankly incredible scenes from the 2021 Meat Management Industry Awards... hosted by Kevin Keegan. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome back to WMF, it has been a little bit since our last episode.  Come listen to two normal guys as we drink whiskey and juggle being dads, husbands, life, and work!  In this episode journey with us around the world and taste some whiskey.  In this episode we will taste and discuss whiskies from Australia, Taiwan, India, Canada, and Scotland.  I know what your thinking......they make whiskey in Australia, India and Taiwan?!?! Yes they do!  After we talk about some whiskey, listen on to hear us discuss making homemade pastrami and carnitas!  

Check out radforsale.com for daily auctions of vehicles and other radness from the 80s and 90s. Use the discount code TUBULAR to list your car for FREE.Fight your traffic tickets with www.offtherecord.com. Use code "Awesome" to get a nice discount. If you don't win, you don't pay.   Get 20% off all of Heel & Toe's cozy wears using discount code "DWA" at  www.heelandtoeapparel.com/dwa   Get 20% off all Striipe Design socks and face masks using discount code "DWA20" at www.striipedesign.com   Join our Patreon for an exclusive weekly podcast and more awesomeness @ www.patreon.com/drivingwhileawesome.   Please rate and review the show on iTunes.  

I remember that pretty much every Sunday during the summer was barbecue night. Growing up on a farm meant that we ate after the cows were milked. The vintage barbecue would be filled with charcoal, douched in lighter fluid and a match would be tossed in. Flames would burst out and rise into the air. The coals would burn for an hour or so while the chores were finished, and the coals would be glowing red for dad to barbecue our steaks. I loved the smell and the sizzle. Barbecuing is one of the best parts of summer. It means get togethers, family fun and really good food. Barbequing, it turns out, is good for your mental health - particularly when they take place in green spaces, with friends and family, comfort food, and music. There is a relationship between barbecuing, comfort food, and social connection and the positive impact on decreasing loneliness. So Here are today's Hot Tips For Building Resiliency and Celebrating National Grilling Month: A grill is one of the best ways to cook summer dinners. However, food poisoning peaks in the summer months because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging. Follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. This summer slow down for a few moments and look for ways to make positive memories and build social connection by inviting friends and family over for a barbecue. Your mental health will be the better for it. If you like today's wellness tips, let me know. You can leave me a review on amazon or through your #alexa app. Want to find more strategies to coping with stress, check out my website at worksmartlivesmart.com

BC ombudsperson Jay Chalk and infectious disease expert Dr. Srinivas Murthy discuss the possibility of a so-called COVID-19 "vaccine passport" and how to implement it equitably and fairly. Chickadee Room bar manager Sabrine Dhaliwal and barbecue expert Chester Carey discuss summer drinks and barbecue tips and tricks as the summer weather heats up -- and small social gatherings start to return.

Are political debates worth while anymore? Would you tear down Hitler's house if you had the chance? Is it fair to sue your neighbor for barbecuing too much? Scott catches up with an old friend, Tracy Lynn, to cover all sorts of topics!

John is a Florida native, but his two passions — his wife, Monica, and brisket — he met while in Texas. Thanks to his 20-year stint in the healthcare industry, he got to experience barbecue in different regions around the country and determined to learn how to master the art of barbequing brisket. His combined passion of helping others and cooking was rekindled after John barbecued and hosted a fund-raising event for a child with cancer. That was the beginning of a four-year barbecue ministry operated out of his garage. As the barbecue ministry grew, John realized how much happier he was in his chef's hat than in his business suit, and he knew something had to change. Following his dream of opening a restaurant was anything but easy. Not knowing what he was doing was bad enough, but there are countless naysayers too. But he held to the belief that his passions were God-inspired. Today he's founder and CEO of 4R Restaurant Group, has won multiple prestigious awards, and he's still pioneering ways to minister to his community and to those associated with his businesses by living out his faith. In today's episode, you'll learn: • The backstory of how John left his corporate job to pursue his passions • About John's leadership style and the business culture he has created • About his team's weekly book study • John's advice to leaders of faith • Why John chooses not to attend the weekly Bible study at work • How John lives his faith in a genuine, non-pushy way • About John's next big project — a farm that will be a community learning tool and a community gathering place https://www.4r-foundation.org/4roots Connect with John: John Rivers on Instagram 4 Rivers Smokehouse on Instagram Mentioned in this episode: 4 Rivers Smokehouse The Coop, a Southern Affair The Sweet Shop, 4R Specialty Cakes 4 Rivers Cantina Barbacoa Food Truck 4R Foundation Love Works: Seven Timeless Principles for Effective Leaders by Joel Manby Generosity Factor: Discover the Joy of Giving Your Time, Talent, Treasure by Ken Blanchard Quotes “The longer we stay in the wrong environment, we get comfortable — with the pay, the routine, the unhappiness and complaining — and that's a dangerous place to be.” “When you start stepping out on your dream, you better be willing to fight for it. If it was easy, everybody would be doing it.” “To be that catalyst that pulls people together – that's our purpose.” “In order to grow, you have to make mistakes.” “True happiness comes when your actions are lined up with your passions.” “Never let your religion get in the way of your faith.”

Health and Lifestyle Contributor Monica Leighton offers helpful suggestions on celebrating Labor Day safely during barbecues with pets present | Danny Robertshaw and Ron Danta, founders of "Danny and Ron's Rescue" describe their unique rescue organization along with movie director Ron Davis. Together they tell us about their heartwarming and inspiring new movie "Life In The Dog House" which will change and enlighten many viewers about the benefits of animal rescue. Proceeds from ticket sales will benefit shelters/rescues nationwide. The film debuts September12 at more than 70 theaters nationwide. To request a screening at a theater near you visit the website: lifeinthedoghousemovie.com | Dr. Peter Rork, founder of Dog Is My Copilot Animal Rescue Flights shares the non-profits inspirational milestone achieved in August 2018 of 10,000 life changing transports of shelter dogs and cats.

In this episode, Rashanii and Jay talk about Barbecuing indoors, diets, growing in relationships, maturing, Leaving reviews and more. Enjoy. Voicemail:Â 757-752-8236 Email: TheDreamTeamGSK@gmail.com Twitter: @TheDr3amTeam, @Rashanii, @Adjective_J @Scarfinger Jay's Podcast: http://kneegrowmajority.podomatic.com/ Scar's Website: http://www.geeksgoneraw.com Patreon: https://www.patreon.com/SingleSimulcast Paypal.me/singlesimulcast

Barbecuing!; Broadcasting on 92.3 KTAR, 93.5 KAFF, 790 KNST, 1080KGVY, 1130 KQNA & 780KAZM