Podcasts about barbeque

Self-sufficiency and discipline are hallmarks of Johnson's persona, ingrained early in his life by his hard-working and devoted parents.  Growing up a “latchkey kid” while his parents worked, Johnson learned to cook and take care of himself, while navigating the streets of Manhattan on his own.  His parents' hard work paid off, and they moved their family to Wyandach, a suburb on Long Island, known equally for its less-than-stellar public schools and the exceptional artists and athletes it turned out.  At times tempted to rebel, Johnson was set straight both by his parents, and his elders in the neighborhood, who took it upon themselves to keep an eye on the neighborhood kids. ​After graduating high school, Johnson embarked on a college career at the University of Connecticut. He soon began to see his college classmates graduating and returning home to their parents.  For Johnson, this was an unacceptable and unfathomable future, and during his second year of college, he altered course.  It was a pivotal decision for the young man, and one that would shape the rest of his adult life. Relocating to New Jersey, Johnson began working in the custom furniture business, a trade he'd learned in his teen years from an uncle.  Over the next few years, Johnson honed his craft and at 27, began his own custom furniture business, living in New Jersey and working in Manhattan.  It was during this time that he began to cultivate a passion for cooking.  He began to consider a future in the catering industry.

Scott Robinson takes over this thursday night. Barbeque. Tarrifs.

Helping us celebrate Episode 300 of the Tailgate Guys BBQ Podcast is one of busiest and move-innovative people in the open-fire cooking world. Tim Scheer, owner of Blues Hog and Marble Ridge Farms joins us to discuss Blues Hogs' sponsorship of a NASCAR team owned by Dale Earnhardt Jr., plus five new sauces unveiled this week to bring the lineup to a dozen. How does he come up with sauce ideas and take them to brain to palate? He discusses the process. Tim also tells us about a new partnership with Smokin Brothers, which will manufacture Gateway Drum Smokers. And finally, Memphis is May is a month away and Team Blues Hog has its sights set on regaining the World Championship it brought home in 2022. Also joining us is long-time show friend Richard Fergola of Fergolicious BBQ, who's especially upbeat after his Florida Gators brought home an NCAA basketball championship. “Fergie” has a new direction in his BBQ journey in 2025 as he's taking his teaching skills on the road, with a special emphasis on helping the backyard cook. He also is expanding the branding of Richard Fergola BBQ Rubs into more and more locations. (Note: Fergie has a Ribs and Brisket class scheduled for May 1 at The Grill Guys of Missouri).  Meanwhile, co-hosts Lyndal and Steve break down their recent BBQ adventures and take a quick tour of the sports world. 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

The Merries gathered at Jan's house for some ham barbeque.. leftover from what Jan created for some relatives that missed a flight! Then, it was time to have a discussion about fish on Wednesday AND Friday's or just Friday's and which local fish fry had the best fish!

"Music has always been my life," Michael Stewart aka Beat Tribe admits. "It's the one thing that has never let me down, broken up with me, made me feel like shit, etc", he continues. "So I am most happy when I am creating (music)". Beat Tribe's career spans over ten years and began in Orlando, Florida in the late 90's, where he began DJ'ing and working at the Underground Record Source, mixing together nu skook breaks and deep and dark, tribal progressive house. Taking equal influence from Sasha and Timo Maas to gay circuit house and the breaks that were coming out of the UK at the time, Stewart began developing a style all his own, and became the Beat Tribe we know today. In 2012, his remix of Omid 16B's classic "The Game" was selected as the grand prize winner, following it with releases on Omid's SexOnWax and Alola Record imprints. He has remixed many artists since then, including Ariana Grande, Nine Inch Nails, Gary Numan, LMFAO, and much more. He currently hosts a (bi)monthly podcast on Apple Podcasts called Subterranean, where he showcases some of his latest tracks and remixes, as well as his favorite deep, dark, atmospheric tech-house. He is available for remix work and collaborations at thebeattribe@gmail.com.

The Wilson County Republican Party will host a Lincoln-Trump Dinner on Thursday, March 27, at the Wilson County Expo and Community Center, 435 S.H. 97 East in Floresville. Doors will open at 6 p.m. for a social hour with the program and dinner to begin at 7 p.m. Dinner includes a roast beef meal catered by Witte's Barbeque & Steak House. Live and silent auctions will be available as well. The keynote speaker will be Texas General Land Commissioner Dawn Buckingham, M.D. Guest speakers will be Commissioner Wayne Christian of the Texas Railroad Commission and senior advisor to Texas Governor...Article Link

We've had the honor of talking to numerous BBQ champions on a regular basis over the years. Sometimes, we also have brought you champions before they emerged. On Episode 293 of the Tailgate Guys BBQ Podcast, we offer up a double-dose of “Under the Radar” with the stories of a pair of up-and-coming competition pitmasters - Tommy Blackmon of Blue Smoke Q out of Georgia and Josh Lenhart of Ohio's Buckeye Flavor BBQ.  We also check in with Charlie Wallace for the latest news from The Grill Guys of Missouri in Republic, where they want to see what you've been cooking in the Midwest snow. And co-hosts Lyndal and Steve preview warmer days ahead and take a quick tour of the sports world.  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 Remember, you can find us on your favorite #podcast platform by searching Tailgate Guys BBQ - where all 293 editions are archived. Have a great week! #SmokeEmIfYouGotEm

The absolute hardest working man in the industry, JOHN GUARNIERI!!!! Former Secret Service agentCurrent Security Director for Shinedown and Motley CrueHost "Spear Talk Podcast" and cohost of "Talk O Tuesday" with Eric Bass (Shinedown)Cohost of "Boos, Brews, and BBQs" with Ty Sherrell (TX Brew and Barbeque) and Barry Kerch (Shinedown)Spear Talk Book clubWriter "Stay Hungry: A WW2 Horror Comic"

The Wilson County Beautification Association is hosting a Meet and Greet for the public to learn more about them on Wednesday, Feb. 12, at 7 p.m., at Witte's Barbeque in La Vernia. The organization's mission is to preserve and enhance the beauty of Wilson County, by engaging citizens, neighborhoods, organizations, and businesses through education and activities to sustain a lifelong stewardship of our county. The nonprofit's activities include recognizing and presenting awards for outstanding efforts to beautify local business locations, working with Keep Texas Beautiful and the many resources they provide, hosting speaker forums, encouraging paint-up, plant-up, fix-up, and pick-up...Article Link

Robert Kelly got sick and had to leave but Gas Digital's Luis J Gomez, Zac Amico, and Shannon Lee filled the studio with fun. Zac Amico broke a new bed and had to argue with the salesman afterward. Jay and the gang tell stories of following comedians who kill with bad comedy. Jay wants Black Lou to take a comedy class although he has no interest in doing stand-up. Lou's stage name will be Black Barbeque and they want to track his progress. "The Luis & Zac Show" is on The Gas Digital Network along with Shannon's show "The Thing Is." *To hear the full show to go www.siriusxm.com/bonfire to learn more FOLLOW THE CREW ON SOCIAL MEDIA: @thebonfiresxm @louisjohnson @christinemevans @bigjayoakerson @robertkellylive @louwitzkee @jjbwolfSubscribe to SiriusXM Podcasts+ on Apple Podcasts to listen to new episodes ad-free and a whole week early.

The biggest football game of the season is this week and with it comes the biggest food day of the year for many. On Episode 291 of the Tailgate Guys BBQ Podcast, we try to help make Super Bowl Sunday a Super Food Sunday by bringing in the powerhouse duo from Smoke 'n Magic BBQ, Breana Via and Brad Colter, with some suggestions on how to plan for - and then execute - a game-day menu. Make sure to check out their YouTube channel. Meanwhile, co-hosts Lyndal and Steve take a look at the match-up between the Kansas City Chiefs and Philadelphia Eagles and also make their fearless picks for Super Bowl LIX.  We also check in with Charlie Wallace for the latest news from The Grill Guys of Missouri in Republic. if you need something to make sure you're ready for Super Sunday - or any day of the week to break out the smoker - The Grill Guys have it.  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 Remember, you can find us on your favorite #podcast platform by searching Tailgate Guys BBQ - where all 290 editions are archived. Have a great week! #SmokeEmIfYouGotEm

There's no such thing as a barbeque 'season', according to Adam Winter. And he should know. He's the co-founder, along with wife Sarah, of a Kiwi barbeque rub company that's finding its feet in the land of big barbeque. The Four Saucemen's Manuka Hot Honey Rub took 6th place out of 900 entries at the world's biggest BBQ competition: the annual American Royal World Series of Barbeque. Not bad for a company that started in a home kitchen six years ago. Sarah and Adam Winter join Kathryn to talk about how a decent rub can transform your meat - and the heat that comes with cooking at the big BBQ competitions.

Episode 276 features author, Tom Hoffarth discussing his book, Perfect Eloquence:  An Appreciation of Vin Scully and pitmaster, Brad Vollmer from the Meat's My Mistress Barbeque Team    Tom Hoffarth is an Associated Press award-winning journalist.  He has written for the Southern California News Group, the Los Angeles Times, Hollywood Reporter, Angelus News, National Catholic Reporter, Los Angeles Business Journal, and Sports Business Journal.  His latest project is Perfect Eloquence:  An Appreciation of Vin Scully which is a collection of 67 essays, one representing each season of his career calling games for the Los Angeles Dodgers, from 1950 through 2016.  Written by various essayists, some more well known than others, but all with heartfelt thoughts which reflect on the ways his professional and private life influenced them.  The collection includes fellow broadcasters as well as historians, players, journalists, celebrities, and others connected to the game of baseball, with each piece introduced by Tom. Brad Vollmer is a great example of what can happen when a backyard cook becomes a competition winning cook through  hard work and dedication.  Brad is a member of the Meat's My Mistress Barbeque Team, which counts Danny Wilk's, My Dad's BBQ as one of its sponsors as well as being a brand ambassador for The Good Charcoal which was founded by Ben Jablonski and Rob Silverman.  Brad has been busy with his latest project and is ready to come to market with two  barbecue sauces.  Brad knows the sauce business is tough, but he is prepared to do what it takes to be successful and share his sauces with consumers hungry for a quality product. 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

I'm a lifelong foodie who's passionate about bringing people together through bold, approachable recipes. Growing up, I spent countless hours helping make dinner, cooking fish, and baking holiday cookies with my mom. I also learned the art of smoking meat, grilling, and grinding sausage with my dad during our backyard barbecues. These moments instilled a love for food and taught me the importance of connection around the table. My journey into barbecue started as a way to honor those family traditions while creating new ones of my own. As a self-taught pitmaster, I've drawn inspiration from mentors like Malcom Reed and crafted signature dishes like Bacon Jalapeño Smoked Deviled Eggs, Reverse Seared Tri-Tip, and Pulled Pork. A viral chicken recipe launched me into content creation, where I've built a thriving community and worked with incredible brands like Pepsi Cola, Prairie Fresh, Kingsford, ThermoWorks, and many other big names in BBQ. I'm currently an ambassador for Royal Oak, Heath Riles, How to BBQ Right, and several industry leaders.

These sausages aren't easy to wrangle, sometimes you just have to knuckle up and get a good grip on there. This week we have internet reviews for cardboard building blocks, the original Popeye cartoon short, Cinderheart Gaming in Oak Brook, Illinois, Elvis by Elvis Presly, and Gate's Barbeque in Kansas City. For the segment, we do a little internet review trivia. Can you knuckle-puck a sausage patty? Want more party? Check it out at http://www.reviewpartydotcom.com/ !

Get ready for a laugh-packed ride as Dave and Derek navigate awkward travel stories, hilarious apologies, and quirky food takes in this week's episode of No Need for Apologies! From Derek's wrong airport misadventures to Dave's Taco Bell confessions, this episode is full of real apologies, real talk, and plenty of LOL moments. Plus, hear about $77 BBQ plates in Austin, the rise of chicken nuggets, and why you might find us hosting sweepstakes in unusual places. Don't miss another splendiferous episode! Like, comment, and subscribe for more unapologetic fun!

It's that time of year again, where I head down south of Sydney, Australia, to a tiny town called Kangaroo Valley. KV is famous for having one of, if not THE best Craft Beer and BBQ Festivals in the country. And 2024 did not disappoint. Join me as I spend the weekend at the festival, chatting with competitors, vendors, suppliers and more! #bbq #bbqfestival #podcast #bbqpodcast

It's that time of year again, where I head down south of Sydney, Australia, to a tiny town called Kangaroo Valley. KV is famous for having one of, if not THE best Craft Beer and BBQ Festivals in the country. And 2024 did not disappoint. Join me for another of our 'AFTER DARK' specials where I settle in for a beer and a chat with some of the best competitors out there. #bbq #bbqfestival #podcast #bbqpodcast

Musician Brantley Gilbert and comedian John Crist swing by my Nashville kitchen for a star-studded menu. I make them Matthew McConnaughey's tuna salad, Snoop Dogg's fried bologna, and Matty Matheson's tomato soup while we talk being California-sober and group vasectomies. Brantley also relives his viral moment – when his wife gave birth to their child DURING his show. KITCHEN PROVIDED BY: https://beautyonbeech.com Follow Brantley Gilbert: https://www.instagram.com/brantleygilbert Follow John Crist: https://www.instagram.com/johnbcrist This episode is brought to you by Dollar Shave Club. Visit https://dollarshaveclub.com/BURNING and use promo code BURNING for 20% off $20 or more. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer CELEBRITY SOUP AND SANDWICHES Tuna Fish Melt Ingredients: * ½ cup mayo * 2 tsp white wine vinegar * 1 tbs lemon juice * 2 tsp wasabi paste * Touch of agave * Touch of Italian dressing * 3 tbs finely chopped red onion * 3 tbs finely chopped Gherkin dill pickles * 1/3 cup crispy jalapeno chips * ¼ cup chopped apple * ½ cup corn * ½ cup frozen peas * 10 ounces tuna * White bread * American cheese Steps: 1. Mix all ingredients well (not including bread and cheese) 2. Add tuna mixture and American cheese to bread and toast on griddle. Bologna Sandwich Ingredients: * White bread * Beef bologna * Deluxe American cheese * Yellow mustard * Barbeque chips Steps: 1. Make slits in bologna and cook on skillet 3-4 minutes each side. Once you're cooking the second side, add BBQ chips and a slice of cheese on top, cooking until melted. 2. Spread mustard onto bread slices then add bologna, cheese and BBQ chip combination and add back to griddle to toast bread. Deviled Eggs Ingredients: * 12 eggs * 1/3 cup mayonnaise * 2 tbs pickle relish * 1 ½ tsp Dijon mustard * Salt * Pepper * Paprika Steps: 1. Add eggs to boiling water and cook for 10 minutes. Peel eggs and remove the cooked yolk. Mash egg yolks in bowl and set to the side. 2. Add egg yolks, mayonnaise, pickle relish and mustard mixing well. 3. Add mixture to plastic baggie and pipe into egg whites. Top with salt, pepper, and paprika. Matty Matheson's Tomato Soup Ingredients: * 12 hothouse tomatoes * 1 red onion * 3 jalapenos * 3 garlic cloves * ½ cup EVOO * Salt and pepper * 2 cups tomato puree * 6 cups vegetable stock * Heavy cream * Parmesan * Croutons Steps: 1. Preheat oven to broil. Broil tomatoes, red onion, jalapenos, garlic, olive oil with salt and pepper to taste. 2. Transfer charred veggies into Dutch oven, adding tomato puree and vegetable stock. Bring this to a rolling boil then lower the heat to low, and cook for 30 minutes covered. 3. Puree the entire soup, top with parmesan and croutons. Learn more about your ad choices. Visit megaphone.fm/adchoices

Musician Brantley Gilbert and comedian John Crist swing by my Nashville kitchen for a star-studded menu. I make them Matthew McConnaughey's tuna salad, Snoop Dogg's fried bologna, and Matty Matheson's tomato soup while we talk being California-sober and group vasectomies. Brantley also relives his viral moment – when his wife gave birth to their child DURING his show. KITCHEN PROVIDED BY: https://beautyonbeech.com Follow Brantley Gilbert: https://www.instagram.com/brantleygilbert Follow John Crist: https://www.instagram.com/johnbcrist This episode is brought to you by Dollar Shave Club. Visit https://dollarshaveclub.com/BURNING and use promo code BURNING for 20% off $20 or more. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer CELEBRITY SOUP AND SANDWICHES Tuna Fish Melt Ingredients: * ½ cup mayo * 2 tsp white wine vinegar * 1 tbs lemon juice * 2 tsp wasabi paste * Touch of agave * Touch of Italian dressing * 3 tbs finely chopped red onion * 3 tbs finely chopped Gherkin dill pickles * 1/3 cup crispy jalapeno chips * ¼ cup chopped apple * ½ cup corn * ½ cup frozen peas * 10 ounces tuna * White bread * American cheese Steps: 1. Mix all ingredients well (not including bread and cheese) 2. Add tuna mixture and American cheese to bread and toast on griddle. Bologna Sandwich Ingredients: * White bread * Beef bologna * Deluxe American cheese * Yellow mustard * Barbeque chips Steps: 1. Make slits in bologna and cook on skillet 3-4 minutes each side. Once you're cooking the second side, add BBQ chips and a slice of cheese on top, cooking until melted. 2. Spread mustard onto bread slices then add bologna, cheese and BBQ chip combination and add back to griddle to toast bread. Deviled Eggs Ingredients: * 12 eggs * 1/3 cup mayonnaise * 2 tbs pickle relish * 1 ½ tsp Dijon mustard * Salt * Pepper * Paprika Steps: 1. Add eggs to boiling water and cook for 10 minutes. Peel eggs and remove the cooked yolk. Mash egg yolks in bowl and set to the side. 2. Add egg yolks, mayonnaise, pickle relish and mustard mixing well. 3. Add mixture to plastic baggie and pipe into egg whites. Top with salt, pepper, and paprika. Matty Matheson's Tomato Soup Ingredients: * 12 hothouse tomatoes * 1 red onion * 3 jalapenos * 3 garlic cloves * ½ cup EVOO * Salt and pepper * 2 cups tomato puree * 6 cups vegetable stock * Heavy cream * Parmesan * Croutons Steps: 1. Preheat oven to broil. Broil tomatoes, red onion, jalapenos, garlic, olive oil with salt and pepper to taste. 2. Transfer charred veggies into Dutch oven, adding tomato puree and vegetable stock. Bring this to a rolling boil then lower the heat to low, and cook for 30 minutes covered. 3. Puree the entire soup, top with parmesan and croutons. Learn more about your ad choices. Visit megaphone.fm/adchoices

To help you prepare your BBQ for summer, Emile talks to Consumer NZ BBQ expert James Le Page.

The Patina battles a horde of octopuses.Cast: - Marathon Messenger is played by Penn Van Batavia. She can be found on Twitter at @acquiredchaste and in drag as horror king JOHN on Instagram at @john.is.risen. Penn is an indie TTRPG designer whose most recent work includes SLICE *IT* OUT, a grisly carving RPG about cutting pieces of yourself out to fit in. Check out faer other work at pennharper.itch.io. - Cassidy Shard is played by Sydney Whittington. She is our wonderful editor. She's also a contributing editor and occasional guest player for the Orpheus Protocol, a cosmic horror espionage actual play podcast. Find her on Twitter at @sydney_whitt. - Emma Blackwood is played by Cameron Robertson. Find her on Twitter at @midnightmusic13 and on Instagram at @reading_and_dreaming. Cameron is also a player on Tabletop Squadron, a Star Wars Edge of the Empire actual play podcast. - Birdie Foundling is played by Kit Adames. Find her on Twitter at @venusvultures. Kit is also a voice actor and writer on Elevator Pitch Podcast, a queer genre-hopping anthology podcast that can be accessed on Spotify and YouTube. - Our GM and narrator is Nick Robertson. Find him on Twitter at @alias58. Nick is also the GM for Tabletop Squadron and can also be found as a player on the Orpheus Protocol.Music & Sound Credits: - This podcast features the musical talents of Dora Violet and Arne Parrott. You can find Dora at facebook.com/doraviolett. You can find Arne at atptunes.com. - old radio Channel search sound effect by Garuda1982. Link & License. - Dripping (Zoom) » Dripping, Slow, A.wav by InspectorJ. Link & License. - Barbeque lid.wav by Key rusher. Link & License. - Tramontana by Julia Kent. Link & License. - The Beauty of Maths by Meydӓn. Link & License.Art Credits: - The official artwork for this podcast was created by Rashed AlAkroka, who can be found on Instagram and Artstation @rashedjrs.Find Us Online: - Our Website - Twitter - Join our Patreon - Join our Discord

Missouri is the second-largest producer of biofuels and contributes 13% to the price of soybeans, making it a significant market with many benefits. Biodiesel encourages better diesel engine performance, reduces our carbon footprint, is a great resource for farmers, and betters the rural economy. Missouri Soybean Market Development Director Matt Amick explains the birth of biofuels and how they are tied to Missouri soybeans. Listen now to learn about the Missouri origination of biofuels, its importance to animal agriculture, and what biofuels mean to Missouri farmers.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ben Maller (produced by Danny G.) has a fun Friday for you! He talks: KC Listener Barbeque, Driving Into Smoke, Phrase of the Week, & more! ...Follow, rate & review "The Fifth Hour!" https://podcasts.apple.com/us/podcast/the-fifth-hour-with-ben-maller/id1478163837 #BenMallerSee omnystudio.com/listener for privacy information.

Holy smokes! It's a moment in Midland, and we are back at one of our best.We are back at one of the all time greats Bone Daddy's Barbeque with our buddy and BBQ legend Bill Wall. He's the master of meat, king of smoke, and just so fun. We know you'll love him. too.A few years ago we were looking for great pasties made UNDER the bridge. We found them at shierspasties in Midland, and we have owners George and Kristin on to give us an update on their family run deli.Our friend Dave Clark, editor of the Midland Daily News shares what makes this community special, as well as beers from a few area breweries. He also shared some news from MiBrew Trail magazine.We hope you'll tune in!Learn more about Behind on the Mitten at amyandgonzo.com.Follow us on Facebook at @behindthemittenBehind the Mitten is co-hosted by chef and local food advocate Amy Sherman and digital journalist John Gonzalez. It is Michigan's Premiere Radio Show and Podcast, established in 2015. They have produced more than 650 episodes.#bbq#midlandmi#mibrewtrail#btm

I've found a whole new way to make pizza – on the BBQ! All you need is one of those hooded BBQ's and a loaf of Turkish pide, ciabatta, or another flatbread, and you're away. Fungi pizza bread Ingredients 1 large loaf store-bought ciabatta, focaccia, Turkish pide, or similar  ½ cup crème fraiche ½ cup grated cheese - I used parmesan 2 cups sliced mushrooms Sprigs of rosemary or thyme Drizzle of olive oil  50g blue cheese, crumbled Fresh herbs to serve - I used parsley Method Heat BBQ or oven to 200 C.  Use a serrated knife to remove the top crust off your bread.  In a bowl mix the crème fraiche and half the grated cheese and spread over the cut side of the bread. Scatter over remaining grated cheese, mushrooms and herbs. Season with salt and pepper. Finish with a decent drizzle of oil and bake on the top rack of the BBQ (or upper level in the oven) for 10-15 minutes until bubbling and golden. Add the crumbled blue cheese as soon as it comes off the heat and scatter with parsley. Slice, eat and enjoy!   Other toppings in place of the mushrooms: Prawns, dill, chilli sauce & squeeze of lemon Grapes, honey and flaked almonds Chopped bacon or ham & pineapple Pork & fennel sausage pieces & olives LISTEN ABOVE See omnystudio.com/listener for privacy information.

A ripper episode today catching you all up on an overnighter in the big smoke of Brissy as we work with Lanes to put the finishing touches together on our collab BBQ rubs! The boys fill us in on their wild 24 hours in the city, including a swingers hotel room, getting lost, some smick feeds and great wins at the new casino which they review. A good crack at reverse searing some Duck during Cooking With Daddy and we look at the potential to bring back extinct animals into the world and bodybags in a kids playground during the news, it gets pretty loose. A reminder of one of our favourite words in Motivation before we wrap up with The Doghouse featuring some personal stories from the weekend. Have a great week trendsetters!Ever wanted to watch the Podcast? You can watch full ad-free visual episodes plus all of our vlogs on our Patreon. Make sure to check out the film from Darwin, over 90 minutes of our mission in the Territory: patreon.com/alphablokespodcast Bought to you by Better Beer. Get around their brand new Better Cider today, low in sugar and perfect for the session: www.betterbeer.com.au0:00 - Admin4:37 - Lanes BBQ Trip 34:50 - Weekends40:55 - Cooking With Daddy46:16 - Alpha News1:15:28 - Motivation1:23:55 - The Doghouse Hosted on Acast. See acast.com/privacy for more information.

Anand is the Founder and Managing Partner of Gala Capital Partners, a diversified investment and holding company with interests in chain restaurants, software & technology, real estate development, franchising and public equities investment. He has spent the past 35 years in various executive capacities within the Software, Real Estate & Restaurant Industries.Gala Capital Partners invests in (among other things) restaurants. The current portfolio includes CiCi's Pizza, Famous Dave's Barbeque, Rusty Taco and MOOYAH Burgers, Fries & Shakes.Anand grew up in the restaurant industry. His mother was an early franchisee with Jack in the Box. Anand's parents knew the restaurant industry was a difficult career path, so they encouraged Anand to pursue other careers. He graduated from USC with a degree in biology, but he was drawn back into the family business and fell in love with it all over again. When it comes to restaurants to invest in, Gala Capital Partners focuses on five key categories: burgers, chicken, tacos/Mexican, pizza and coffee. The brands that Gala Capital Partners focus on are between 25-350 units. They call those “adolescent brands.”  When evaluating successful franchises, Anand starts with the quality of the food. Focusing on quality and taste is the easiest way for a restaurant to stand out from the competition.  QUOTES “(The restaurant industry) is usually the first job for many young adults and teenagers. It teaches them work ethic, it teaches them responsibility.” (Anand)“When I returned to the (restaurant) business after university, I realized I could learn about finance, I could learn about accounting, I could learn about marketing, I could learn about HR, I could learn about IT, I could get into real estate. It was so multi-dimensional. It was remarkable and it just captivated me.” (Anand) “There were many, many humbling experiences. When you're 25 you have a great deal of confidence and bravado. I had a couple lessons that I learned the hard way and I think I'm far better off for it today.” (Anand) “I'd encourage each and every (restaurant) executive to go work a week and do that every single year. You don't know what a franchisee goes through and you don't know what a store manager goes through until you've done it.” (Anand)“Each and every one of our restaurant brands plays a significant role in how you serve the customer.” (Anand) “Our typical franchisee and the ideal profile is somebody who is new to franchising and really wants to get into the business and work in the business and be hands on in the stores. Or it's going to be someone in a smaller market of the family business and they've got anywhere from 3 to 30 locations and they really love being hands on and involved.” (Anand) “We want very active and hands on operators. People who want to be there and build relationships with their leadership teams, with their managers, with their employees. They want to participate and support their local communities. Those are the folks we're looking for.” (Anand)  TRANSCRIPT 00:01.44vigorbrandingHello, everyone. Today’s guest is Anand Gala of Gala Capital Partners. Put simply, Anand is an investor, and one of those investments is restaurants. But I’ve known him for quite a while, and I’m always blown away by his stories, his growth, and and everything in between. So this will be a great conversation. Anand, welcome to Fork Tales. Thanks for doing this program. 00:25.38Anand GalaAbsolutely. My pleasure. Thanks for having me, Michael. 00:28.50vigorbrandingPerfect. Well, hey, so I know we were talking, catching up a little bit before because I’m fortunate to have known you for a while. um You know, I was saying, when people hear about Gala Capital Partners, it sounds ah very regal, which it is. It’s an amazing company and the growth is is astronomical, which we’ll talk about, but it didn’t really all start out that way, did it? 00:47.08Anand GalaYou know, no, it’s everybody’s got a, everybody’s got a story. I guess you can say everybody’s got a story. And mine is um is probably very familiar. 00:58.92Anand Galato many others that are you know that were raised in immigrant families that that came from humble beginnings. And it’s just a story of a lot of hard work. It’s a story of intentionality by my family, by my parents to really invest in me ah in an education around operations and around entrepreneurship that candidly none of us really knew we were doing at the time. 01:24.49vigorbrandingYeah, I mean, you you were literally, I think when I first met you, you you were a child basically being babysat by the dishwasher, right? You were in the restaurants at a young, young age. Talk a little bit about that. 01:34.34Anand GalaYeah, absolutely. So my mom was a franchisee of Jack in the Box. And that was early on when they just began franchising. I think she might have been franchisee number two. 01:45.49vigorbrandingWow. 01:45.60Anand GalaAnd that was 1982 or 83. I must have been eight or nine years old. And she started working 16, 18, 20 hours a day because you know that’s what an operator does. 01:56.08Anand GalaThat’s what an entrepreneur does. You have to figure it out. And I just didn’t see her very often. And so therefore, the best way for her to make sure that she had an eye on me and I spent time with her was for her to bring me to work. And that was daycare. That was after school care. That was vacations and holiday care. You know, that’s what it was. That’s how I spent my time. And so I literally grew up in the back of a restaurant ah and in some cases standing on a milk crate so I could see over the front counter and and talk to customers. But that that was it within eyesight and earshot. 02:27.89vigorbrandingThat’s great. And you know, the the restaurant business has to be in your blood. And obviously, yeah it was literally infused in you from a young age. And I think that’s, ah again, i you can’t help to learn, you can’t help to see. I think it’s one of the most incredible experiences ah for anybody ah is to work in a restaurant. You learn a lot about sales, you learn a lot about people, about hustle, about ah yeah just everything in in between, dealing with problems on your feet. When someone complains, it’s ah it’s ah it’s a phenomenal way to ah get an education, that’s for sure. 02:57.22Anand GalaAbsolutely. and i’ll And I’ll take it a step further. I think it’s fascinating because it not only teaches you all of the things that you mentioned, it’s usually the first job for many young adults or or teenagers. 03:07.18vigorbrandingMm hmm. 03:09.41Anand GalaIt teaches them work ethic. It teaches them responsibility. And one thing that candidly, I’m not sure how it gets taught other than maybe in the home or or through your church or temple or or what have you, 03:22.08Anand GalaBut it’s respect for others, regardless of the position that they’re in. ah It’s an appreciation for hard work and how much it takes to really earn a dollar. 03:32.67Anand GalaAnd the fact that people do what they do so that they can support themselves, their families, have some spending money, develop some independence, it’s remarkable. And, you know, those are lessons and values that don’t get taught very often in many other places. 03:46.25vigorbrandingYeah, no doubt. So okay, so you you youre you’re you’re young, you’re in the restaurant, you’re you’re eight, then you go to USC, right? And you you graduate with a degree in biology. ah So that was, you weren’t on the restaurant path, I don’t think at that point. So what happened there? Where were you headed? Where did you go? And where did how did you end up here? 04:04.53Anand GalaYeah, it’s, you know, don’t don’t all good restaurant operators go into the sciences? Of course. ah it it it is a It is a fascinating path and it’s one that, ah you know, my my parents recognized how hard the restaurant business was. And they wanted my brother and I to have a better life. They wanted us to get an education and and really not have to go through the trials and tribulations that they went through, as every parent wants for their children. 04:31.20Anand GalaSo they thought, hey, we’ll have our kids become doctors. ah That would be great. And I thought, boy, wouldn’t medical school be easier than running a restaurant until I, you know, I i took the ah med school entrance exams and and I tried a couple of interviews for for med schools and I realized that’s not what I wanted to do. I probably should have come to that conclusion much, much earlier in college, but I waited until the end. 04:54.40Anand GalaAnd, ah you know, I thought, okay, I’ll just go help out in the family business, because I know how to do that. And my parents thought, okay, you know, he’s gonna realize how hard this is, and he’ll change his mind quickly and run to med school. And as I got back into the business, I realized how much it just came second nature, how much I truly enjoyed it. And candidly, how much it had to offer. When I was growing up, I thought, boy, the only thing it has to offer is operations. 05:21.61Anand GalaAnd I got a great education and experience in operations. But when I returned to the business after university, I realized I can learn about finance. I can learn about accounting. I can learn about marketing. I can learn about HR. I can learn about IT. t I can get into real estate. there It was so multidimensional. It was remarkable. And it just captivated me. It drew me in. And I had an insatiable curiosity and appetite to learn. 05:47.54Anand Galaand And so every single day it drew me in further and further and further to the point that there was just no return. This was it. 05:54.51vigorbrandingthat’s That’s, that’s awesome. That’s awesome. Well, so I mean, now we’ll jump into to to to life after after school, you you get involved as a is a franchisee, correct? That’s what you that’s that was your first sort of for you were young, I think you bought your first franchise, right? 06:11.11Anand GalaYeah, that’s right. So you know growing up in the restaurant space was fantastic. But the challenge at the time within Jack in the Box was there were a limited number of franchisees that were allowed to expand. And it was because the company was in a very large expansion phase for itself. And so in large markets like Houston and Los Angeles where we operated, there simply weren’t that many opportunities for us because the company had already scouted them out and had already tied them up. 06:40.93Anand GalaSo I left the family business when I was 25 and I became ah I think the youngest franchisee for Applebee’s and started building stores throughout California the exact same time same year I became I believe also the youngest franchisee for Del Taco at the time. 06:59.02vigorbrandingwow 06:59.12Anand GalaAnd I was 25 years old. I was building Applebee’s from Bakersfield to Fresno and and later in the Bay Area and was building Del Taco restaurants outside of Sacramento and Modesto and Stockton and small markets there as well as in Phoenix, Arizona. And so I was traveling a lot and I think when you’re young and you’re not married and you don’t have other responsibilities and You’ve got a lot of energy. 07:22.40Anand Galaah You can really you know push the push the pedal. And so I did. I learned a great deal during that period of time. And I learned a lot about what ah what I did know and what I didn’t know. 07:31.09vigorbrandingY 07:33.97Anand GalaI’ll tell you, there were many, many humbling experiences. 07:35.59vigorbranding‘all bet. 07:37.63Anand GalaBecause when you’re 25, you have a great deal of confidence and bravado. And I had a couple of lessons that I learned the hard way. And um I think i’m I’m far better off for it today. 07:49.97vigorbrandingYeah, we’ve learned a lot more from our mistakes and our wins, that’s for sure. 07:53.08Anand GalaYeah. 07:53.18vigorbrandingAnd ah so it’s it’s interesting too, because we’ll talk about this in a moment, but I mean, you know, obviously, ah you know, at Vigor, we do marketing for restaurants, and we deal with ah franchisees, and we deal with franchisors, the folks that own the brand and control the brand. 08:07.88vigorbrandingAnd and sometimes there’s, there’s dissension among the ranks. I mean, there’s, you know, and you’re you’re you’re on both sides of it. So I’ll be really interested to hear your perspective on the whole thing. 08:18.23Anand GalaYeah, yeah it’s it’s been a fascinating journey, having been a franchisee from 83 all the way to or 82, I guess all the way to, I think about 2014 is when we finally ah decided we were going to start selling and not start selling the brands, but we exited most of the brands that we were involved in. 08:35.37vigorbrandingMm hmm. 08:37.22Anand GalaAnd so prior to that, we had sold our jack in the box business and sold our Del Taco business and, and then by 2014 sold our Applebee’s business. And we we still our franchisees a famous day’s barbecue in California. 08:46.15vigorbrandingMm hmm. 08:49.86Anand Galaah But then starting in 2017, we started investing in and acquiring small franchiseurs. And what’s interesting is we took a very different approach to being a franchisor. Having walked a mile in the shoes of the franchisee, literally, and still being a franchisee, i I fundamentally understand the approach to business and the relationship that a franchisee has. And I try to bring that knowledge and experience and insight to the relationship that we bring as a franchisor. 09:23.64Anand GalaWe acknowledge that a franchisee makes their money off the bottom line and a franchisor makes their money off the top line. That being said, discounting your royalty is not the solution you because you want a financially strong franchisor that has the capital to make the investments in the people and the systems and the resources to really drive your business. 09:45.68Anand GalaIf you cut the royalty down to call it 1%, what’s left for them? 09:45.83vigorbrandingThat’s right. 09:48.63vigorbrandingMhm. 09:50.10Anand Galayou’re not gonna get the best talent, you’re not gonna get the best support. And so it becomes a vicious cycle if you go down that road. I think that what most franchisees ah do focus on and and I think many recognize is rather than try to reduce the royalty, let’s drive accountability and expectations with the franchise or to say we expect best in class marketing, best in class leadership, best in class operations, 10:11.11vigorbrandingMhm. 10:17.38Anand Galaum And so please make sure that you’re hiring those people, make sure that you’re driving those attributes ah through the brands, because that’s what makes us better. you know Please invest in us, please support us. And that’s how we try to bring the parties together. That doesn’t mean that we’re free of any discontent from time to time, but that’s our responsibility is to work through that. 10:42.35vigorbrandingSure. I mean, I’ve always said and I feel very strongly that empathy is probably one of the more powerful like emotions, if you will, and you know, understanding both sides of it from where you’re your you seat from growing up in it. And then being on the other side, it’s I think that’s very powerful to have that that understanding that that that intelligence that hey, I understand I’ve been in your shoes. I know what’s important to you. Here’s what’s important. And and there’s this partnership, right? 11:06.60vigorbrandingIt’s almost like you treat them with as family. ands they’re’re’re They’re a part of your company because they are. i mean they’re They’re your brand. right They’re an extension of it. 11:13.80Anand GalaAbsolutely, and I would even go a step further and I’d encourage each and every executive or leader in a franchise or to go work a week and do that every single year in the stores because honestly, you don’t know what a franchisee goes through. 11:23.83vigorbrandingYeah. Mm-hmm. 11:29.38Anand GalaYou don’t know what a store manager goes through until you’ve done it. You you may have the the best degrees on the wall. um and and lots of experience from lots of other brands, but until you really walk a mile and and do what they do, ah then I think you build a tremendous amount of credibility and and candidly empathy at the same time. 11:49.25vigorbrandingSure. 11:49.40Anand GalaSo I think it helps you connect with with lots of operators and franchisees. 11:55.71vigorbrandingThat’s great. So, okay. So one of your biggest investments was Muyah, burgers, fries, and shakes. Okay. So, and i I was fortunate. 12:01.37Anand GalaYeah. 12:02.41vigorbrandingI actually came out to see you. I was out in California and I ate at one of your, at one of your restaurants. Phenomenal. It was a great ah burger. I’m not just saying that now, but the thing is there’s lots of burgers out there. And I was quoted on a previous podcast. 12:13.42vigorbrandingah I had a gentleman by the name of Audley Wilson on who created a robo burger, which is the yeah ah basically the burger vending machine. 12:18.71Anand GalaYeah, yeah. 12:21.05vigorbrandingAnd, you know, ah my my line my line was no one American ever went bankrupt trying to feed America hamburgers. So, I mean, but there’s a lot of competition out there, isn’t there? I mean, how does how do you guys stand out? 12:30.45Anand Galathere There is. 12:31.03vigorbrandingI mean, you know, I mean, I know it’s ah a phenomenal product with great ingredients, but talk talk a little bit about dumuya. 12:38.44Anand GalaWell, i’ll I’ll frame it in a way that I think you’ll definitely get and I’m sure your audience will get, which is why compete with everybody else? Why play their game? they you know If you’re playing somebody else’s game, then you are automatically at a disadvantage because they’ve been playing it a lot longer. 12:54.46vigorbrandingMm hmm. 12:56.28Anand GalaThey created the rules. They’ve been doing this for a while and they know how to win. They’re gonna tilt the deck in their in their favor. So I think you have to decide what you do that is distinct, that is different. How do you define yourself? And so at Mujah, it’s a very simple approach. It’s better ingredients, it’s better quality, it’s better tasting, ah and it’s done with more hospitality, and it’s done fresh in store every day. And so that’s the approach we take, is that we wanna have fresh, never frozen meat, and we want it to be certified Angus beef, 13:33.11Anand Galawe fresh bake our buns in the stores every day, we hand cut our fries, you know, we only use the highest quality ingredients, and we don’t make anything until you order it. So these are all of the different things that we think are distinct and unique. 13:48.02Anand GalaAnd, you know, nobody ever um disliked high quality and great taste. 13:54.56vigorbrandingright 13:54.79Anand GalaSo our perspective is we’re going to compete on taste, on quality, on service, on experience. Now that may cost a little bit more, but candidly when you put it all together and you’re doing sort of the value formula, it still comes out to be a tremendous value because of what you get, not what you pay. 14:13.95vigorbrandingYeah, no doubt. So, okay, burgers aren’t your only restaurant. You’re you’re involved with a portfolio. you have You have pizza, tacos, coffee, and everything in between. what What criteria do you use when evaluating which restaurants to invest in? 14:27.84Anand GalaWell, your statement earlier, which was nobody ever lost money selling hamburgers to Americans, I would take it a step further and say, you know, there’s a bunch of different categories where 14:37.50vigorbrandingYeah. 14:38.40Anand GalaThe world already knows what you do and how to use your business or your product or your brand. And so we focus on five primary categories. That doesn’t mean that we won’t look at and invest in things around the periphery as well. But those five categories are burger, chicken, tacos or Mexican pizza and coffee. And not only are they pervasive in American society and candidly, I think foundational. 15:04.85Anand Galaum But I think that what American society culture and its tremendous marketing ah machine behind so many of its companies has done a great job of is exporting that culture around the world. 15:14.31vigorbrandingYeah. 15:18.82Anand GalaI can open up a coffee joint anywhere in the world and I can guarantee you that that local community knows exactly how to use that brand, that product, that concept. The same is true with pizza. The same is true with chicken. 15:30.19Anand GalaThe same is true with tacos and Mexican food. and And thank God for the Taco Bells and the Chipotle’s and so many others that have blazed a trail before us. um and And that end is, it for example, just in the Mexican category, but the same is true in each and every one of those categories. 15:48.21Anand GalaSo our primary focus is within these five big categories. 15:51.97vigorbrandingMm hmm. 15:52.18Anand GalaWe love these brands and we think we can bring a higher quality, better experience approach to each and every one of them. 15:59.57vigorbrandingIt’s fantastic. So you went from being a franchisee to now you own these brands and you own is it rusty taco, you have CC’s pizza, Dunn Brothers coffee, Muyah burger, what am I missing one? 16:12.76Anand GalaNope, that’s it, that’s it. 16:13.57vigorbrandingIs that it? 16:13.90Anand Galathose are the those Those are the main ones, yeah, absolutely. 16:14.05vigorbrandingOkay, good. I nailed it. Yeah, yeah. That’s fantastic. 16:17.73Anand GalaYeah, so we’ve we’ve we’ve invested in these brands and some of them we’ve got partners and you know we’re just excited. 16:18.25vigorbrandingSo 16:23.95Anand Galawe We think that each and every one of them plays a significant role in how you serve the customer. So for example, Cece’s Pizza is a buffet concept. 16:35.11Anand Galaum And people, you know they they may attribute buffet with a lower quality. I’ll tell you, if you walked into the back of a Cece’s, Everything is fresh. They make their dough in-store fresh every single day. 16:46.57Anand GalaThe quality of the ingredients is really, really high. in And I was very surprised by that. I mean, it’s it’s a really high quality product. um So I encourage folks to go and focus on the quality because you can’t go wrong. 16:58.93vigorbrandingHmm. 17:01.08Anand GalaYou’re you’re always going to have a better tasting product with a higher quality product. 17:02.21vigorbrandingHmm. That’s great. So now on the opposite end there, so how how do you then ah interview or evaluate potential like franchisees or investors? 17:15.40vigorbrandingHow does that work? I mean, again, playing both sides, these are your babies now. And you know you don’t want to just hand that that off to someone who’s got some money enough money to buy it. 17:19.65Anand GalaYeah. 17:23.70vigorbrandingit’s you know There’s got to be a lot more to it than that, especially for all the care that you put into it. 17:28.63Anand GalaWell, the brands that we focus on tend to be anywhere from 25 to 350 units. 17:33.92vigorbrandingMm-hmm. 17:34.33Anand GalaAnd so we call those adolescent brands. They’re past proof of concept. They’re in a couple of markets. um Maybe they’ve already started franchising. And you know maybe they’ve just hit a speed bump somewhere. 17:45.32Anand GalaMaybe they’re just out of favor. They’re not very sexy. But they are great businesses. As we think about it, every brand goes through a cycle. And there’s a cycle of of evolution and then innovation and then scaling up and so forth. 17:55.57vigorbrandingMm hmm. 18:00.85Anand GalaAnd so the same franchisee that’s a 300 unit KFC or Taco Bell franchisee may not be an ideal candidate for what we do. because they’re focused on scale. They’re focused on large markets controlling big pieces of the business. And candidly, we’re focused on folks that are really involved in their market. So our our typical franchisee and probably the the ideal profile of our franchisee is gonna be somebody who is either new to franchising but really wants to get into the business and work in their business um and and be hands-on and in the stores. 18:38.32Anand Galaor it’s gonna be somebody that’s probably in a smaller market or it’s a family business and they’ve got anywhere from three to 30 locations amongst whatever they’re involved in. 18:48.51vigorbrandingYeah. 18:50.53Anand GalaAnd they they really love being very hands-on, not to mean that they’re in the stores every day all the time, but they really enjoy being involved in their business. It’s not going to be just an investment for them. 19:03.06Anand GalaThey really they they believe this is it. And so we want very active hands-on operators. that’s the That’s the easiest way for us to describe them. ah and And so when somebody really knows their business, they know their business and they want to be there. 19:16.69Anand GalaThey want to, you know, build relationships with their with their leadership teams, with their managers, with their employees. They want to participate and support their local communities. Those are the folks that we’re looking for. 19:28.70Anand GalaAnd those are the ones that that do the best in our organization. 19:28.83vigorbrandingThat’s awesome. 19:31.48vigorbrandingmost successful at the end of the day, right? 19:32.98Anand GalaYeah, absolutely. 19:33.61vigorbrandingVery cool. Probably like ah your mom was, right? When she started out, you know? 19:36.82Anand GalaThat’s right. That’s right. 19:39.60vigorbrandingI mean, it you know, it all comes back around. So when when you look at like a successful growing restaurants or I guess brands to maybe invest in or buy, um is there a common denominator? Is it always like that sort of fresh type of thing? 19:50.01vigorbrandingOr is there anything that you have in your criteria that you’re that you’re really kind of honing in on as far as there’s something you’re seeing in the market that you that you’re that you find to be ah ah successful or you think will be successful? 20:01.93Anand GalaYou know, the the ingredients are very simple. um First and foremost, we start with the food. And interestingly, a lot of people look at franchises and they just see it as a business. 20:13.19Anand GalaThey don’t think of it as what does the business do. So we always, as I mentioned earlier, we have a ah disproportionate focus on quality. 20:20.47vigorbrandingThat’s 20:21.19Anand GalaAnd so we start with the food. I think in in a world where there is so much commoditization and so much a sea of sameness across so many different brands and products, the the easy way to stand out is focus on quality, focus on taste. 20:23.39vigorbrandinggreat. 20:38.35Anand GalaPeople go out to eat because food tastes good. If you wanted bad food or you wanted bland food, you could probably just do that yourself. But you go to restaurants because they’re known for something. 20:49.96Anand GalaAnd so we wanna make sure that when you come in and you’re getting something that we are known for, that you say that’s a darn good, whatever it is, taco, burger, pizza, that’s a darn good ah you know beverage, coffee, tea, you know whatever that was. And you wanna say, geez, I’m glad I went out for that rather than trying to make something at home. 21:10.45Anand GalaSo distinctly, it’s gotta be darn good. Now from there, we look at the bones of the business and usually we’re investing in things that we think we can substantially improve. 21:22.44Anand GalaWhether it’s unit count, whether it’s quality or process or profitability, but if the product itself is pretty darn good, then you can work on the rest. 21:31.08vigorbrandingMm hmm. 21:31.73Anand GalaYou can figure out how to get them to better profitability, faster growth, ah yeah what whatever it may be, we think we can help. 21:32.06vigorbrandingMm hmm. 21:39.94vigorbrandingYeah. but You make a really good point, a very stupid one, especially when it comes to food. like you know Obviously, we have the vigor brand for the markets, restaurants, but we also have ah an agency called Quench. It does food and beverage and CPG. 21:51.67vigorbrandingAnd what we’ve known and noticed is you know when the economy is down, sure, there’s there’s a reason out there for dollar menus and there’s saving stuff. But you know the the place where people will, for lack of a better word, treat themselves is is what they put in their mouths, right? 22:04.79vigorbrandingI mean, so they’ll they’ll they’ll still pay for premium ice cream. 22:05.31Anand GalaAbsolutely. 22:08.35vigorbrandingwhen it’s when things aren’t so good because that’s that that little pleasure they can have it’s not it’s not you know obviously it’s not some overindulgence or ah a great expense but a great burger i mean it’s pretty it brings a lot of joy you know so yeah 22:21.99Anand GalaIt’s the little things that bring you joy. I couldn’t agree more. I’ll tell you, you know, I didn’t understand the difference in the various qualities of ice cream, ah except in the CPG aisle, right? you You knew that you could get the store brand, which was one thing. And don’t get me wrong, it’s tasty. And it’s a nice treat. Or you could go for the super premium with a very high butterfat. 22:42.97Anand GalaUm, and, and so I thought, well, geez, I guess this experience only exists in the grocery aisle until one day I tried a Brewster’s or a Handel’s ice cream. 22:53.69Anand GalaUh, and, and I was blown away. Now it’s not the kind of thing that you’re going to go for every day or every week. 22:59.51vigorbrandingRight. 23:00.35Anand GalaBut when I think about having ice cream, I can go to a lot of different places, or I can just say when I go out for ice cream. as infrequently or frequently as that is, I just wanna get something that I know is gonna be so delicious. 23:14.33vigorbrandingright. 23:15.67Anand GalaAnd I’m gonna go to the place where it’s just gonna knock my socks off. And I’ll pay just a little bit more and I’m okay with that. I just won’t do it as often. But I want it when I want and it. And I’ll tell ya, it’s the service, it’s the quality, it’s the taste. 23:29.23Anand GalaThose things combined create the addiction that you just have to have it. 23:32.64vigorbrandingThat’s it. and I’m sure in most of your brands, you have a lot of repeat clients coming in because they’re they’re getting the quality, they see the quality, they taste the quality, and it’s worth it. It’s an ongoing, probably, I’m sure it becomes habitual. so that’s That’s fantastic. so okay I want to talk about like the ru last year, I think it was last year, you bought Rusty Taco and Dunn Brothers. 23:53.84vigorbrandingum with Gala Capital. He did it with ah an all cash deal. So you didn’t take on any debt. um Talk to me about cash deals and and what are the advantages, disadvantages, and I know you’re you’re adverse to debt. I i am too. So I absolutely respect that. So talk to me a little bit about that and how you how you’ve done all that. 24:10.94Anand GalaWell, you know but in in both cases, they needed some investment. They needed some love. And if you put leverage on a business, you’ve got a lot of reporting requirements. You’ve got you know metrics that you’ve got to hit, ratios you’ve got to hit and report to your bank. It it puts constraints on you. 24:28.99Anand GalaDebt is not bad. Debt is fine. It’s a tool to grow a business. But the business has to be ready to grow in a meaningful way. And it’s got to be pretty stable and strong ah in order to continue to fulfill those criteria that your bank is going to ask you about. And in the case of these two brands, we thought that these businesses needed some work. They weren’t they weren’t bad businesses, but they just needed some work. 24:55.76Anand GalaAnd our perspective is we’d rather do that with our own money and do it in a way that we don’t have a lot of constraints on us. We can make the investments that we need to make that are for the long run. And that may be five years, 10 years, 20 years, but when you’ve got ah when you’ve got debt, you know you really need to focus on cash flow rather than making those investments that need to happen and pay off over the long period of time. 25:20.85Anand Galabecause you’ve got to service that debt. So our perspective is let’s do it where we’ve got a lot of freedom, a lot of flexibility. Let’s go ahead and make these investments. We’ll do it with all cash. And that way we’ve got a little more control over what we do, when we do, how we do. And as we get these things ready and we’re starting to grow them and scale them up, then we’ll look at what can they support reasonably. And we’ll we’ll probably put a little bit of debt on each of these businesses, but it’ll be some time in the future. 25:50.74vigorbrandingGotcha. That makes total sense. so So when you’re working on on a new franchise, um you always you make it a point to have very detailed conversations with current franchisees, which is is very smart. um How does that process work? And you know what do you learn you know from those conversations? 26:08.06Anand GalaWell, I think that there are some franchisees that candidly have just been waiting for the phone to ring so they can talk to somebody. It is fascinating to me how infrequently folks are speaking to franchisees, including executives of brands. 26:22.83Anand GalaThey think they’ve got it all figured out and they’re just gonna send the memos out and send the promotions out and everybody needs to get on board. Now, in in many cases, that may be true, but you do need, this is a team effort. You gotta remember, the franchisee puts up the money. The franchisee runs that restaurant. 26:40.17Anand Galayou You know, they’re taking more risks than the franchise or. And so you have to respect them as effectively your partner in the business. And you don’t always have to agree. They did sign an agreement. You do control the intellectual property and you’re going to set the the tone and the direction of the brand and the business. But it’s a collaboration. 27:00.32Anand Galaand And I think no different than in a successful marriage or a successful partnership or even in a successful corporate environment. You have to find a way to effectively communicate with your peers. And I consider the franchisees to be our peers. So we want to hear them. We want to listen to them. We want to take their ideas and their feedback into consideration. And ah you know, listen, we’re we’re not the ones that have it all figured out. 27:24.87Anand GalaAs the old saying goes, some of the best ideas come from the franchisees because they are toeto toe to toe face to face with the customer. 27:30.43vigorbrandingYeah. 27:31.97Anand GalaThey see the behavior. 27:32.45vigorbrandingThat’s it. 27:32.93Anand GalaThey see the interaction every single day more often than we do. That’s for sure. 27:38.07vigorbrandingYeah, they’re the boots on the ground. Have you ever backed away um from a deal based on and you certainly don’t have to mention any names, but have you ever backed away from a deal based on some feedback that you’ve heard from the franchisees? It kind of scared you off a little bit. 27:48.85Anand GalaYou know, we have, we have actually. 27:50.73vigorbrandingWow. 27:50.94Anand Galaah there There were concerns in one brand that we looked at and there were a number of franchisees that said, geez, you know, um I’m not making money. I’m losing a lot of money. I can’t keep doing this. 28:02.56Anand GalaI’m just gonna close my store down. And we heard that over and over and over again. So then you have to think to yourself, what am I really buying? And and maybe the investment banker did a great job in polishing this thing up and and putting a story behind it. 28:16.29Anand GalaBut, you know, when you really get to the reality of it, this wasn’t gonna be much of a brand for much longer. And so we have to make the hard decisions that we either are gonna say, no, thank you, or we’re gonna you know we’re going to have to recommend a price adjustment um because we think in order to really stem the stem the loss there of franchisees, we’re gonna have to put a lot of incentive in place. We’re gonna have to make a big investment into them and their marketing and their operations. And that changes the economics of a deal. 28:48.13vigorbrandingYeah, I mean, that that that that totally, totally tracks. I mean, and it’s it’s interesting because yeah as an agency, too, we’ve we’ve had several situations where, and we were talking about this earlier, you were on both sides, the franchisee-franchise, or I think that’s really, in a way, your superpower. I think your empathy and the understanding really is ah is ah is it a massive benefit ah in your in your world. and ah But many times, we’ve been asked to for lack of a word act like the whatever you call it bulletproof vest liaison mediator between the the franchisees and the franchisor and I always felt like that was like uh I mean we’re happy to do it as an agency but I always felt like that that that just it signals that there’s a really a communication gap you know what I mean that to you really should you know yeah 29:29.90Anand GalaOh, I think you’re right. I think you’re right. I encourage people have the hard conversations. I’m not saying that you’re gonna be comfortable doing it. They they are uncomfortable conversations, but it that’s just life. 29:43.08Anand GalaThat’s just life. 29:44.79vigorbrandingYeah, no doubt. All right. Well, let’s have some fun with us now. How, I mean, you have a lot of restaurants. 29:47.59Anand GalaYeah. 29:49.23vigorbrandingI mean, obviously you can, you have your choice every day. I’m sure you do, but you, you eat in your restaurants that you invest in, correct? 29:55.66Anand GalaOh, every week, every single week, yep. 29:56.65vigorbrandingOkay. That’s what I wanted to ask you. How often and like, what, you know, is it a coffee thing? Then I’ll get a pizza one day and maybe a burger the next. 30:03.48Anand GalaYeah, I’ll mix it up, exactly. 30:04.69vigorbrandingNice. Nice. Nice. All right. So now I want to get your opinions on some of the menu items in your restaurants and your current portfolio. 30:10.38Anand GalaOkay. 30:11.59vigorbrandingOkay. So what’s the best burger on the menu at Mujah? What’s your go-to? 30:16.68Anand GalaYou know, so so Best Burger, that’s such a personal question, right? Everybody’s got their own approach. Mine, I’m i’m a real fan of what made them successful, right? What is their core product? And for us, our core classic is the Muyad Double Cheeseburger. 30:37.47vigorbrandingNice. 30:37.60Anand GalaMan, it is just such a amazing, delicious burger the way that it should be made. It’s it’s fantastic. If I’m feeling indulgent, i’ll I’ll pop some jalapenos on there, but oh, it’s my go-to. 30:48.61vigorbrandingUh, I’m getting hungry. I didn’t eat lunch today. So I’m, you know, I’m with East coast. So I’m, I’m, I’m ready. 30:54.19Anand GalaYeah. 30:54.60vigorbrandingThat’s, that’s fantastic. All right. CCs. If you’re building your own pizza, what are we getting? 30:59.66Anand GalaSo again, I’m a classic kind of guy. It’s gonna be probably a pepperoni, ah but I’ll tell you what, if you haven’t had it, 31:01.97vigorbrandingMm-hmm. 31:07.71Anand GalaCece’s is known for a mac and cheese pizza. 31:12.16vigorbrandingOh, wow. 31:12.46Anand GalaNow, it’s not something you’re gonna eat every day, but it is definitely something you have got to try. It is addictive. 31:19.32vigorbrandingI’ll take your river. I’m Italian. So I’m, you know, Mac and cheese. We never put it on pizza. I don’t know. So, but that’s definitely and both good foods. 31:22.99Anand GalaI know, I know. It sounds wacky, but you just gotta give it a shot one day. 31:28.54vigorbrandingYou know, put it together. You know, it’s like peanut butter and jelly probably. So maybe, maybe it works. 31:31.22Anand GalaYeah. 31:32.65vigorbrandingah Famous Dave’s barbecue. You ribs, chicken or catfish? 31:36.50Anand GalaBoy, I’m gonna throw you for a loop here. um Although I love all three of those, but you’ve gotta try the brisket. 31:44.14vigorbrandingAh, okay. 31:44.11Anand GalaOh my goodness, it is fantastic. 31:45.58vigorbrandinglove I do love brisket. 31:47.29Anand GalaNow, if i’m if I’m not having the brisket, it’s the St. Louis style ribs. Hands down, the juiciest, meatiest ribs I’ve ever had in my life. They are, oh, they’re addictive. 31:59.10vigorbrandingYou’re you’re not not just the owner, you’re you’re you’re obviously a connoisseur and a fan, so and comes that comes through. That’s not marketing, I can tell. All right, Dumb Brothers Coffee. how what What are we ordering there? like what What’s your go-to there? 32:10.93Anand GalaSo if you don’t know much about Dunn Brothers, we roast our coffee fresh in the locations. 32:15.52vigorbrandingUh-huh. 32:17.25Anand GalaThat is really unique. um And so the coffee you’re having, or coffee-based drink you’re having, the coffee that goes into that has been roasted within the last few days. 32:27.48vigorbrandingBe a test. 32:27.62Anand GalaThat, if you haven’t tried fresh roasted coffee, is remarkable. You can truly, truly taste the difference. 32:35.40vigorbrandingUh-huh. 32:36.61Anand GalaSo for me, it’s just what is the um the the micro lot or special roast that they have during that time frame? And it’s that with maybe just a little bit of milk or just a splash of cream, but just trying to keep it simple so you really get all the real flavors and notes of that coffee coming through. 32:57.21Anand GalaSo I’m a simple guy when it comes to coffee. 32:57.36vigorbrandingAbsolutely. Yeah. Hey, i mine’s just black with a few ice cubes in it. You know, I call it the grandma Agnes move. 33:02.69Anand GalaYeah. 33:03.95vigorbrandingMy grandmother used to always put ice cubes in her coffee. 33:05.46Anand GalaYeah. 33:06.56vigorbrandingAnd so I’ve been drinking coffee all my life, but I love just black ice, black coffee with a little ice cubes in it. And I said, I don’t do the triple latte half oat milk. 33:12.68Anand Galaso So you’re saying that grandma invented, grandma invented iced coffee. 33:15.46vigorbrandingyeah There you go. 33:17.38Anand GalaThat’s what you’re telling me. 33:18.12vigorbrandingyeah It’s not even ice, just a few ice cubes just so I don’t burn my mouth. And it’s probably because I like to drink coffee and I don’t, you know, so it’s not, not loaded with ice, just, you know, a few ice cubes just to cool it off. 33:21.75Anand GalaAh, okay. 33:26.57vigorbrandingRight? So very, very sensitive lips. 33:27.05Anand GalaAll right. 33:29.61vigorbrandingOkay. Rusty taco, pork, beef, shrimp, chicken. 33:31.44Anand GalaYes, sir. 33:34.24Anand Galayou gotta to try the Rusty Taco. It’s the original named for our founder, the namesake. 33:36.79vigorbrandingOkay. home 33:40.53Anand GalaIt’s it’s ah it’s pork with some chunks of pineapple. ah It’s just, I mean, it’s a classic taco, ah which which is the foundation of what Rusty built the brand upon. 33:53.80Anand GalaNow we’ve got a bunch of others and and they’re very sort of Tex-Mex, Taqueria style tacos that are really delicious. So there’s that one. And then I would say, ah Boy, that’s that’s the that’s my go-to every single time, yeah. 34:08.65vigorbrandingPerfect. That’s perfect. So, okay. 34:11.72Anand GalaOh, by the way, if yeah if you haven’t tried, um the queso at Rusty Taco is off the charts. People don’t know that we have it, but we’ve got nachos and you can do that with the queso and you can do brisket or pulled pork or you know any kind of topping you want on there, just off the charts, fantastic. 34:27.40vigorbrandingPerfect. 34:30.84vigorbrandingWell, you’re killing me. Like I said, I haven’t eaten lunch yet. It’s going to one o’clock. So this is this is this is all good. I got to figure out what i’m gonna we’re going to have now. It’s all going through my head. So, okay. What’s what’s up? What’s next for, for, for gala partners? I mean, is there anything else on the horizon? I mean, obviously if you can’t talk about, it you can’t talk about, but anything that you’re, any categories you’re excited about, anything you’re kind of looking at, it anything you can talk about there. 34:52.63Anand GalaYou know, honestly, we’re excited about what we have in the portfolio. we We have so much runway with every one of these businesses that we have that it’s really got to be something special to get our attention. 34:55.64vigorbrandingAbsolutely. 34:58.52vigorbrandingabsolutely 35:02.75Anand GalaAnd right now we just haven’t seen anything that’s that special. So we just double down on what we have and we’re just going deep, going long. 35:09.62vigorbrandingMm hmm. 35:10.05Anand Galayou know With Dunn Brothers, we just expanded into K-Cups and into CPG, so we’re we’re pushing some of our coffee through some grocery stores. 35:10.52vigorbrandingWait. 35:14.74vigorbrandingWow. 35:19.48Anand Galaum We’re going to be redoing, redesigning, and relaunching our direct-to-consumer website and e-commerce pretty soon. We’ve got several new stores and new prototypes in the hopper. 35:30.40Anand GalaThe same is true with Rusty. We’re opening, I think, it’s eight or nine locations this year. um And Muya, we just opened two of our ah very first drive-through locations, both company owned. We want to get the the ball rolling on drive-throughs. And so we’re excited to prove that model out. And so far, the customers love it. 35:48.57vigorbrandingYeah, well, you brought up a couple really, I think, important points. You did load up on a lot of these brands here very recently. And yeah you happened, I mean, no pun intended, but it seems like you covered every food group, like everything that’s important as far as coffee, pizza, burgers, taco, I mean, you know, boy, it’s, ah yeah, yeah, literally, yeah, you nailed it, you nailed it. 35:58.28Anand GalaYeah. Our plate is full. 36:05.78vigorbrandingSo, I mean, it it does make a lot of sense to really kind of drive all that. And and the other thing you brought, which i I personally see a lot is, You know, with our company, you know, we we have about five different agencies in our in our portfolio. and And one being Quench is CPG food and beverage, which is very different than restaurants. They just happen to sell foods. We have another company called Vigor that just does restaurant expertise. But it’s amazing how many are doing the, we have this product, it’s people find it in the restaurant, it’s great marketing, they have it, they love it, like your coffee. 36:35.42vigorbrandingAnd all of a sudden, it’s slotted over CPG. 36:35.64Anand GalaMm hmm. 36:37.06vigorbrandingAnd it’s like people, hey, I i love that coffee. It’s fresh. it’s ah And I walk into the store, and I can buy it. And it’s ah such a smart move. ah but You see it both ways. I’ve seen it from the CPG side going into restaurants, and the restaurant side going into CPG. 36:48.29Anand GalaYeah. 36:49.56vigorbrandingSo I think that’s ah it’s a really, really smart move. 36:49.67Anand GalaYeah, absolutely. 36:52.78vigorbrandingNow, I have one last question. And you know it’s going to be hard for you, probably the hardest thing you have to answer all day, because you can’t you can’t say one of your restaurants. 36:54.72Anand GalaYes, sir. 37:00.72vigorbrandingIf you had one last final meal, what would you eat, where, and 37:00.96Anand GalaAll right. 37:05.55vigorbrandingWith who? 37:08.26Anand GalaBoy, that is a great question. ah First of all, with whom it’d be my family. Hands down, there’s nobody else who I wanna spend time with as often as possible than with my parents and my wife and my kids and my brother and his family. 37:26.81Anand GalaMy family means everything to me. What would the meal be? It’s gotta be something that everybody loves. And so when I think about what does everybody love, it’s probably pizza. 37:36.68vigorbrandingThere 37:38.26Anand Galaeverybody loves pizza. 37:39.72vigorbrandingyou go. 37:40.24Anand GalaAnd you can customize it every which way you want. Where would I go? My goodness. Or what would I have it? There’s a there’s a restaurant in Los Angeles, which ah I truly, truly enjoy. 37:56.39Anand GalaI can’t ever think that I had a bad meal there. And it’s an Italian restaurant. They happen to have amazing pizza. It’s called Osteria Mozza. 38:05.65vigorbrandingNice. 38:05.67Anand GalaAnd they have a a sister brand called Pizzeria Mozza. And the it’s just some of the best food I’ve ever had in my life. It’s the service. It’s the quality. It’s the flavors. 38:17.73Anand GalaIt’s everything all combined. 38:20.04vigorbrandingFantastic. 38:20.05Anand GalaAnd I don’t even remember what I spent. I’m sure it was too much. But, oh man, it’s so memorable. 38:25.90vigorbrandingWell, hey, back to your the concepts on your burger, right? I mean, if it’s a if it if the food hits the mark, you you you really don’t care what you spend. I mean, you know you know it’s it don’t be for those, but quality and and you know it’s it’s so, so important. And you were very smart and you’re a smart guy, you covered it. So if your if your family or anybody in your family watches this podcast, you know you answered the right, you had the right answer. with Only with my family. So that’s fantastic. 38:50.99vigorbrandingand you’re You’re amazing. I love watching what you’ve been doing. it’s It’s a pleasure to talk to you and it’s great knowing you and I look forward to the next time I see you. it Thanks a lot. 39:00.65Anand GalaAbsolutely. Look forward to it. I’ll see you soon. All right. Take care. bye 

Born in Houston, Texas raised in Utah. Currently live in St. George Utah, I own a private training facility, Prolific Performance and have been a certified personal trainer for 10 years. Owning Prolific for 4 years now. I learned my passion for culinary art from my late Mother Teresa at age 6 she taught me to cook and now I also own a small meal prep/catering company called Juicy's Kitchen! I was invited to join the Traeger team 3 years ago where I met YOU, and so many amazing chefs who inspire me to push the culinary limits and express creativity Through flavors of fusion and I can't wait to be on the show!

2+ Hours of ComedyFirst a look at this day in History.Then The Red Skelton Show, originally broadcast October 9, 1949, 75 years ago, The Barbeque.   Red is having a barbecue, Willie Lump-Lump pays a visit. "Junior, The Mean Widdle Kid" stops by for a hamburger. Followed by The Phil Harris Alice Faye Show, originally broadcast October 9, 1953, 71 years ago, Alice's First Date. The cast does a satire of, "Dragnet." Phil breaks up his daughter's first date.  Then The Great Gildersleeve starring Harold Perry, originally broadcast October 9, 1946, 78 years ago, Leila Leaves Town.  Leila's leaving Summerfield to get married, a difficult parting for Gildersleeve. Followed by Bob Hope, originally broadcast October 9, 1953, 71 years ago with Jack Buchanan and Douglas Fairbanks Jr. Bob is in London and talks about his trip with Buchanan. Buchanan and Fairbanks joined Hope in a sketch about the second invasion of England. Finally Lum and Abner, originally broadcast October 9, 1941, 83 years ago,  The New School Teacher.  Lum is hurt because he was passed up to be the President of the School Board. Thanks to Debbie for supporting our podcast by using the Buy Me a Coffee function at http://classicradio.streamFind the Famly Fallout Shelter Booklet Here: https://jfk.artifacts.archives.gov/objects/18804/the-family-fallout-shelterCivil defense info mentioned on the show can be found here: http://www.civildefensemuseum.com/docs.html

This week I'm joined by Ercole Chila of Uncle Pig's Barbeque Pit. The 2023 Jack Daniels World Champion. We talk about him getting into competition bbq and what its like being called Grand Champion of The Jack.

NEW AFRIKA NETWORK TV - LIVE FROM HAITI - JAMES CHERIZIER aka BARBEQUE - PART 2

NEW AFRIKA NETWORK TV:  Special Guest: Mr. James (Jimmy) Chérizier aka Barbecue. Topic: The Nation of Haiti and the continued saga for Black Liberation  

Send us a textThe Bo Brothers sit down with the namesake of the Big Papa's Smokehouse 2 Shots on a Barrel Studio James Rodney "Big Papa" Spalding!  Come hungry when you listen to this show and then on the Bourbon Trail, visit Big Papa's Smokehouse for some of the best smoked barbeque you've ever put in your mouth!Big Papa talks about the journey of Big Papas Restaurant, his favorite Big Papas entree and just the joy of owning and operating his own restaurant in the heart of the Bourbon Trail!Make no mistake about it, this is a team operation and Big Papa stresses that his co-owner and beautiful bride Lori is the ROCK of it all!Sit back and take a listen and then visit Big Papa's Smokehouse on your next visit into Marion County!https://www.facebook.com/groups/288170582570690 Bourbon Podcast Bo Brothers

The end of summer brings fewer tourists to St. John's, which leads to difficulty for many small business in the fall and winter months. Cory Byrne, a co-owner of the Post Taphouse in Torbay, Martin Hurley, the owner of Hurley's Barbeque food truck, and Jessica Holmes, the owner of Arbour restaurant in Bay Bulls, joined us in studio to share the difficulties small business can face in the winter months.

In today's society, meat often gets a bad rap. But this week, we speak with three people who find great beauty in the art of the butcher, the finger-licking taste of barbecue, and even the usefulness of wild hogs. First, Chef Matt Moore chats about his latest cookbook, Butcher on the Block, which is chock full of over 125 recipes for grilling and barbecue. The volume also offers a butchering primer for at-home cooks, as well as a personal introduction to the butchers behind the recipes. Next, Pitmaster Ryan Mitchell, son of barbecue legend Ed Mitchell, talks about the nearly forgotten craft of whole-hog barbecue and his family's barbecue legacy. It's documented along with some award-winning recipes in the father and son's first cookbook, Ed Mitchell's Barbeque. Finally, Julie Grunewald, executive director of Hunters for the Hungry, joins us to explain how local sportsmen are using wild game to feed those in need. This year, Clean Out Your Freezer Day is August 18. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Tonight I'm joined by The Barbeque Princess Leslie Roark Scott of Ubon's Barbeque in Yazoo City MS. We talk about that bbq love, Leslie's tv apperences, the history of Ubon's and much more. https://ubonsbbq.com/

Kara, Is that BBQ Mom from Toronto, Canada. You can find her dancing around the kitchen and firing up her grills on the daily. She is a BBQ recipe developer and content creator for some of BBQs biggest names. Sharing her life as a mother of three with energy and a zest for life (pun intended) and BBQ.

Episode 271 of the Tailgate Guys BBQ Podcast has arrived and it has a variety of guests as we welcome the month of August. At the 7:58 mark, Emmy-award-winning television news producer turned author and now podcast host David Page returns to discuss his latest project. Page's new podcast “Culinary Characters Unlocked” debuts Aug. 27 as he goes in-depth some of the world's top chefs and up-and-coming cooks - including some from the open-fire world. One of the fast-rising pitmasters in competition cooking joins us at the 40:30 mark. Jonathon Indermuehle of Colorado's Heifers, Butts & Clucks has won back-to-back KCBS Grand Championships and has six top-10 finishes in just six 2024 events. Jonathon and his family team is showing that there's no substitute for dedication and determination. On our recurring segments, Charlie Wallace has the latest from Grill Guys of Missouri at 56:07 and Brad Colter of Smoke N Magic has a tasty technique for chicken thighs at the 60:50 mark. Co-hosts Lyndal and Steve start and finish with their weekly cooking recaps and some thoughts on the sports world.  Thanks to all our sponsors and marketing partners for making the show possible:  Blues Hog #blueshognation Royal Oak Charcoal #TeamRoyalOak2024 #charcoalofchampions The Butcher Shoppe #alwayshandpicked  Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq  The Grill Guys of Missouri Smoke 'n Magic BBQ #SmokenMagic Vietti Marketing Group   Marty "Real Sign Man" Prather #pizza Have a great BBQ week! #SmokeEmIfYouGotEm

Absence makes the driveway dump list longer, so Kelly is ready for the Carpool today. She kicks off the episode with another reminder to utilize your iPhone features and wraps with a baby name clue—hint, she won't be taking the Harry Potter theme route. Today's millennial word of the day is 'it was a movie' meaning it was so good it could have hit the big screen. Kelly and Lizz try to break down a 'brat girl summer' again and Lizz has taken her stance—if the explanation is 'the essence' she's out. In driveway dumps Kelly wonders if she needs a shower cap, is plotting a 'try not to waddle' pregnancy challenge, and has a hot take on Ballerina Farms and the life cycle of an influencer. In short, you can get an angle out of anybody. Both gals are loving the Olympics and following Ilona, a female rugby player who's giving the best behind the scenes peeks on social media. Lizz is watching men's rugby and Kelly is loving gymnastics and swimming. Both agree—water polo is some kind of superhuman feat.  Over 74% of people have subscriptions they've forgotten about. Cancel unused and unwanted subscriptions, keep your spending on track, and put money right back in your pocket with Rocket Money. With over 5 million users, Rocket Money has helped save its members an average of $720 a year with over 500 million in canceled subscriptions. So stop wasting money on things you don't use.  → Download the Rocket Money app at rocketmoney.com/carpool   On last three transactions, Lizz has a Frame TV update and made a big Little Sleepies order as well as an order for an electric fence. Kelly is nesting. She ordered Silverettes for breastfeeding relief, 200 pre-cut parchment paper (thanks Naptime Kitchen for the hack!) and snagged a couple of quality Beckham Hotel Collection Pillows for her master bedroom.  In industry news, Deadpool features Honda Odyssey and the Kia Carnival while Toyota is replacing every single engine in a hundred thousand Tundra pickups and Lexus LXs—yikes. Barbeque glazed sausage is hitting the dinner table in five minutes flat thanks to Lizz's pin-spiration. Ditch the drive-through with your favorite links and a little dash of BBQ. → To share your ditch the drive-through recipe with us, call (959) CAR-POOL and leave us a message! → Write in your advice questions! Send Kelly and Lizz an email to get your question featured on the show at hello@thecarmomofficial.com  Follow the Carpool Podcast on IG Follow the Carpool Podcast on YouTube Join The Car Mom Crew Facebook Group! Follow Kelly on IG Follow Lizz on IG Follow the Truck Dad on IG Visit thecarmomofficial.com Learn more about your ad choices. Visit megaphone.fm/adchoices

An episode of Disneyland food, you would think I chose this topic on an empty stomach. Anyway this episode includes the ONE postcard I found last week in Boston. Plus I thought I'd be a little topical since the announcement of the new name for the Hungry Bear. Below are some of the regulars on Art Throw Down, Follow all of them on Instagram anyway for great art and postcards in your Instagram feed: Hipstadufus, luluvision, jlynch9923, greenmosspaper, georgemailsart, state_of_the_funyun, RussRomano2021

Jay and Bob argue about who's crew is more fun to hang out with. Bob shows a photo of a barbeque at Rich Vos' house and Jay has a picture of all the comics at The Fully Loaded Fest. They give number values to their friends to determine their coolness. Christine reminisces about how great Bonnaroo was years ago. Bobby learns to have fun at concerts because of Jay. To hear the full show and subscribe to SXM go to www.siriusxm.com/bonfire FOLLOW THE CREW ON SOCIAL MEDIA: @thebonfiresxm @louisjohnson @christinemevans @bigjayoakerson @robertkellylive @louwitzkee @jjbwolf

On this week's MiniPod hosts Tiffany Cross, Angela Rye, and Andrew Gillum warm up the grill ahead of the July 4th holiday to discuss who–and what–is invited to the cookout.  What are you bringing with your plastic wrapped casserole dish? Better not be a store-bought baked good. And will liquor make or ruin the party? Welcome home y'all!  —--------- We want to hear from you! Send us a video @nativelandpod and we may feature you on the podcast.  Instagram  X/Twitter Facebook Watch full episodes of Native Land Pod here on Youtube. Thank you to the Native Land Pod team:  Angela Rye as host, executive producer and cofounder of Reasoned Choice Media; Tiffany Cross as host and producer, Andrew Gillum as host and producer, and Gabrielle Collins as executive producer; Loren Mychael is our research producer, and Nikolas Harter is our editor and producer. Special thanks  to Chris Morrow and Lenard McKelvey, co-founders of Reasoned Choice Media.  Theme music created by Daniel Laurent.See omnystudio.com/listener for privacy information.

We had the pleasure of sitting down with Logan Chestnut, the talented pitmaster of Small Batch BBQ and the charismatic host of the Right On Que Podcast. Our conversation delved into the intricate world of competitive BBQ, exploring the triumphs and challenges of his competition days and the journey that led him to where he is today.

Haiti's gangs have effectively taken over the country, plunging into chaos and violence as warring gangster warlords like the infamous Barbeque fight for territorial control. In February gangs stormed police stations, shot up the airport and freed thousands of prisoners after storming the country's biggest prisons, causing a humanitarian crisis. Things have gotten so bad that Kenya is sending in 1,000 police officers to try to regain some sort of control. We're joined by reporter Jason Motlagh, who's been reporting down there for years and has hung out with Barbeque before. Learn more about your ad choices. Visit megaphone.fm/adchoices

Thermonator… Harvey moving to California… Pecker testimony… Justice Dept settles Nasser case… chewingthefat@theblaze.com A look at lotto… Fl couple attemps lottery scam… New Johnny Cash album… The Onion sells… Kamala wants legal weed… Student Pilot?... Southwest dropping cities and workers… www.blazetv.com/jeffy Promo code Jeffy… Haitian Prime Minister resigns… Baltimore Principal hate was fake… Game Show: What's The Lie? Contestant: Karen Archer Steen… Learn more about your ad choices. Visit megaphone.fm/adchoices

In hour 3, Chris gets to a bunch of news quickly, including a Youtuber who tried to go to Haiti and meet Barbeque, and plenty more! For more coverage on the issues that matter to you download the WMAL app, visit WMAL.com or tune in live on WMAL-FM 105.9 from 9:00am-12:00pm Monday-Friday. To join the conversation, check us out on X @WMAL and @ChrisPlanteShow Learn more about your ad choices. Visit podcastchoices.com/adchoices

Saving Mitch Albom, Elon Musk v. Don Lemon, Drew Crime: The Gilbert Goons, a new Bonerline, Tom Mazawey promotes Bon Jovi, Jim's Picks: Brothers, and James Crumbley is found guilty of involuntary manslaughter. We chat about songs that have false endings. TikTok is in peril. Princess Kate is doctoring photos. It's not the worst thing that has happened to her. Meghan Markle is hocking cookware. Donald Trump had a few charges dropped. Remember when Trump had a different haircut once? Mitch Albom had to be saved in Haiti. ‘Barbeque' is running the country. Bon Jovi has a brand new song out. Music: JLo's movie and album are a BOMB. Neil Young returns to Spotify. Cancer: Olivia Munn has breast cancer. Christie Brinkley has skin cancer. Elon Musk vs Don Lemon. TJ Miller will join us Tuesday. Cop vs Karen: Who Ya Got? This is the greatest hillbilly chase possibly ever. Drew Crime: The Gilbert Goons. Dr. Zhi Alan Cheng is the worst doctor possibly ever. Matthew Nilo has an upcoming hearing. Steven Avery still gets the chicks. Joy Mode brings you the Bonerline! Use promo code DREW. Call or text 209-66-Boner to communicate with the show. RIP Oilers superfan, Joey Moss. Check out this road rage fight! Tom Mazawey joins the show to promote Phlash Phelps, spill his love of boy bands, Aroldis Chapman's love of his mother, update us on the Lions roster moves, upper management extensions, the upcoming NFL Draft, Jackson Jobe's Spring Training and more. Jelly Roll hates his stupid tattoos. Us too. Post Malone's face tattoos are dumb too. Go away, Kate Beckinsale. Jim's Picks: Brothers. A bunch of female athletes are suing the NCAA for having to change with weiners. A verdict is in for the James Crumbley trial… GUILTY! Enjoy an encore of A.I. Drew. Visit Our Presenting Sponsor Hall Financial – Michigan's highest rated mortgage company If you'd like to help support the show… consider subscribing to our YouTube Page, Facebook, Instagram and Twitter (Drew and Mike Show, Marc Fellhauer, Trudi Daniels, Jim Bentley and BranDon).