Podcasts about barbeque

On this episode of Reelin'... The Featured Five Theme is A Backyard Barbeque... Also, a 90s hit song that was inspired by the disappearance of Lela & Raymond Howard... A tune that went from a love song to one of the creepiest songs ever thanks to alcohol... One of three Pink Floyd tunes to feature a guest lead vocalist. Cigar, anyone?... That time when the Stone Temple Pilots recorded with the legendary Glen Campbell... New music from Red Stray Clays, Stella Lefty, and Blues musician - Amani Burnham... Deep cuts from Flo & Eddie, Tyler Childers, and many more! For more information on the show, visit reelinwithryan.com

Cast your vote! We're in the middle of the Fungus of the Year. An incredible series of stories about mushrooms, fungi, moulds, diseases – the poisonous and gorgeous organisms that surround our planet, gardens and —believe it or not— our food! Surprises galore: i.e. The Fungal Kingdom is larger than the Plant Kingdom! There are more fungal species than plant species – get your head around that! We could easily do a fungus story for each Jack Tame program between now and 2086 – My old mate Peter Buchanan (ex-DSIR – Manaaki Whenua, Bioeconomy Science Institute) has always been the storyteller and is now working with teachers. Let's start with a few amazing organisms. VEGETABLE CATERPILLAR The “Vegetable Caterpillar”, Te Awheto: a native mummified caterpillar and a native stick-like fungal fruiting body. The Caterpillar gets to a large form underground, where it can be consumed by a fungus. The “fruiting body” develops from the head of the dead caterpillar to well above the ground, where the spores are released (aiming to grab more live caterpillars!). Māori worked out relatively quickly that if Awheto was collected in good numbers and burnt, the powdered charcoal mixed with bird fat would create the perfect and stable black pigment, used to make Ta Moko. A Caterpillar, a Fungal Fruiting Body, a Barbeque, some Bird Fat and Black Charcoal… Photo / Supplied WOOD EAR FUNGUS I love the Wood Ear Fungus (Te Hakeke) in our Native forest. They look so Dark Brown and elegant on the dead native trees. Touch them and they feel like a human ear, chew a bit off and they are as soft as a human ear – in fact, they smell and kind-of taste like a human ear! ... But they don't! No smell – no taste, but a brilliant way to absorb smell and taste from cooked foods. It wasn't just the Māori who cottoned onto the way to harvest and cook with the ear fungus – the Chinese merchants that settled in Aotearoa realised that the New Zealand Ear Fungus was pretty closely related to the one in China! A significant trade with China (1870 – 1910) developed from a number of ports in Aotearoa – it was known as “Taranaki Wool”. Chew Chong was the leading ear fungus exporter and has been honoured in the NZ Business Hall of Fame for to the “Fungus Trade”. Photo / File | Peter Buchanan Landcare Research FISCHER'S EGG I am really keen to find one of these rare “truffels”, one fine day. It's from just a few places in the South Island: Nelson, Dunedin and Gore and is threatened with extinction (DOC, IUCN Global Red List). The fruitbodies of Fischer's egg have no opening through which to release their spores. Similar “stomach-like” fungi mostly depend on animals to disperse their spores after consumption of their fruitbodies… so, here's a question: Did the flightless Moa feed on (and disperse) Fischer's egg? Photo / Supplied Remember: the 18th of June is the last day to vote (click here or scan the QR code to do so). Have a look at stuff like this to find out more about fungi, and this wonderful book that Peter put together. LISTEN ABOVE See omnystudio.com/listener for privacy information.

One Armed Woman Pulled Over: Hilarious bodycam as a cop pulls over a woman for manipulating her phone in her right hand, BUT THERE'S A TWIST!Las Vegas Shooting: Two heroes emerge from tragedy aS Clark and Austin whoop a shooter's ass in amazing fashion. Also a random kid knocks on a door because he smells BBQ.Facebook Post Arrest: A woman makes a Facebook post about the horrible drinking water in her town and gets arrested for it.THE BEAR!, FUCK YOU WATCH THIS!, SNEAKING AROUND GETS YOU NOWHERE!, NIRVANNA THE BAND THE SHOW!, BRAVE SHORES!, NEVER COME DOWN!, MATT JOHNSON!, JAY MCCAROL!, CAPTAIN HOOK!, HARD R!, CANCEL!, FINE INTRO!, ALLEGEDLY!, AMPUTEE!, POLICE!, PULLED OVER!, RIGHT HAND!, PHONE!, TICKET!, INVISIBLE MAN!, POLICE!, MANIPULATING!, WRITE A TICKET!, NO HAND!, FOOLISH!, FOIA!, HAND UP!, RIGHT HAND!, COURT!, FIGHT!, POLICE!, BODYCAM!, LAS VEGAS!, SHOOTING!, GROCERY STORE!, TWO HEROES!, BEAT UP SHOOTER!, WEAPONS!, SMITH'S!, LOCAL!, SHOOT HIM!, ESTRADA!, VICTOR!, TAG TEAM!, AEW!, ALL ELITE!, FAST FRIENDS!, CLARK!, AUSTIN!, DRAKE'S DICK!, FLOPPY!, BBQ!, RING CAMERA!, BAG OF CHIPS!, ASK FOR FOOD!, HUNGRY!, DENIED!, CAVE BITCH!, ICE CUBE!, CAUCAZOID!, TAPE DECK!, OSCAR WINNER!, GET OUT!, DANIEL KALUUYA!, CULT!, GOODBYE SONG!, WATER!, GRAVY!, ARRESTED!, STREISSAND EFFECT!, CITY!, FREEDOM OF SPEECH!, BBQ UPDATE!, PIZZA!, TRINIDAD!, ORIGINAL PIPES!, LAS VEGAS PLAGUED WITH EARTHQUAKES!, PUSSY SMELL LIKE WATER!, PLIES!, PUSSY WATER!, TASTES!You can find the videos from this episode at our Discord RIGHT HERE!

Fridays on the pod are now dedicated to all things summer! Sober summer, that is. Each week we'll talk through a different summer experience so that you'll feel ready to face it without a drink. Today we're tackling how to prepare for your first sober barbeque, or cookout, or any daytime non-pool gathering where alcohol will be present. We'll talk through how to prepare yourself before, during and after the event so that you can set yourself up for success. You'll walk into that first sober barbeque knowing what you're drinking, what to say, what to do with your hands, and even when to know that it's time to leave. Get my deeper thoughts on your first sober barbeque over at my Sober Summer Series on Substack! Subscribe here! Not sure what to say? Here are 33 Responses to “Why Aren't You Drinking?” Community makes all the difference. Join The Sober Mom Life Cafe for 6+ Peer Support meetings each week and a private Facebook group to connect with sober and sober-curious women. Sign up for our next ‘Fresh 30' and ‘Beyond 30' cohorts. Learn more here! Get Your Copy of my book! The Sober Shift Join me on Substack: https://suzannewarye.substack.com/Follow on Instagram @thesobermomlifeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Morning Xtra with Tug and Los delivers conservative talk on the biggest political, cultural, and news stories of the day. Smart analysis, unapologetic opinions, and real conversations every weekday morning. Every weekday from 6a to 10a! Reflecting on Memorial Day / Who doesn’t love Barbeque The Democratic Autopsy from 2024 Does your politics persuasion make you crazy? Atlanta's ONLY All Conservative News & Talk Station.: https://www.xtra1063.com/See omnystudio.com/listener for privacy information.

Nationa Bar B Q day, Entertainment 1960.1st person known to have died from AIDS, Root Beer invented, Espresso Machine invented, Todays birthdays - Henry Fonda, Liberace, Pierce Brosnan, Richard Page, Debra Winger, Mare Winningham, Janet Jackson, Ralph Tresvant, Tracy Gold, Rick Trevino, Megan Fox. Sammy Davis jr died.Intro - God did good - Dianna Corcoran    https://www.diannacorcoran.com/Good ol' barbq - Whisker BrothersStuck on you - Elvis PresleyPlease help me, I'm falling - Hank LocklinBirthdays - In da club - 50 Cent     http://50cent.com/I'll be seing you - LiberaceKyrie - Mr. MisterWhen I think of you - Janet JacksonMr. telephone man - New EditionBobby Ann Mason - Rick TrevinoCandy man - Sammy Davis jrExit - Chasin' whiskey down - Ben Carter Band       Ben Carter Band on Apple MusicHistory & Factoids about today Playlist on SpotifyHistory & Factoids about today webpagecooolmedia.comcountryundergroundradio.comNational Days - May Puzzle BookGrace & Grit Christian Country Radio

Today's show starts from the top addressing the topic of vices with Eric confessing to his weekly 12oz can of cider, such depraved morality. Whereas Stacy started drinking cocktails slowly but joined select social drinking especially once at her lake house. Stacy visited Austin this week while Eric once watched MTV's Austin Stories. Stacy also waited almost two hours for Franklin's Barbeque while Eric is still waiting for Arby's to have the meats! One thing they both have in common is their wariness about roller coasters. While at Six Flags in Fiesta, Texas Stacy rode the Ferris wheel which is less impressive than Eric riding the Ferris wheel at the iconic Coney Island. As for Cultural Blindspots, Stacy continued her theme of movies involving apartments by watching, The Apartment. She was struck by the empathy and modernity of the movie. Eric watched two movies on both sides of the spectrum: Heat and Sky King. The first is a classic cops and robbers movie with Al Pacino and Robert DeNiro, while the second is a documentary about an airline ground agent who stole a plane from SeaTac and took the ride of his life. As for their topic of the week, unsurprisingly Stacy has far more foibles than Eric, he's just socially awkward sometimes. DAMTT is on Facebook and Instagram as @dontaskme to talk or email asking@dontaskmetotalk.com Next Time: Reality TV: Entertaining or Social Commentary

This week, historian Mills Kelly's love affair with the Appalachian trail started when he was a boy scout. He was 12. Also, central Appalachia is known for exporting coal, but it's losing people, too.  And, Cuz's Uptown Barbeque in southwestern Virginia fuses Asian ideas with Appalachian comfort food, like cheesy egg rolls.You'll hear these stories and more this week, Inside Appalachia. 

With hot weather finally here, many of us will be firing up our barbecues for the first time after the long winter! But do we all remember how to do so safely? All to ask Trish Twohig Director of food safety at Safefood.

With hot weather finally here, many of us will be firing up our barbecues for the first time after the long winter! But do we all remember how to do so safely? All to ask Trish Twohig Director of food safety at Safefood.

On this episode of Americana Podcast: The 51st State, Robert Earl Keen sits down with Matt Pittman to explore the rhythm, tradition, and storytelling behind barbecue. Born and raised in Texas, Pittman built Meat Church from humble backyard beginnings into a widely followed brand known for its seasonings, classes, and YouTube channel. What started as trial and error became a craft rooted in patience, repetition, and instinct. Together, Keen and Pittman draw parallels between food and music—where the slow burn of a smoker mirrors a steady groove, and tradition provides the structure for creativity. They discuss how barbecue, like songwriting, is passed down, shaped by region, and constantly evolving without losing its identity. In a fast-moving world, this conversation is a reminder to slow down—to listen, to learn, and to appreciate the time it takes to create something meaningful. Because whether it's a song, a story, or a meal, the best things are built patiently and shared together. Episodes and Bonus content available on YOUTUBE!https://www.youtube.com/@robertearlkeenofficial Donate to the show!https://tiptopjar.com/americanapodcastInstagram@robertearlkeen1Have questions or suggestions? Emailcreatedirector@robertearlkeen.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

It's a free bonus episode! Just for you! Theo, Andrew, and Ben bring you: A series of illegal auditions for firefighting, a fantasy sword in a real pile of weapons, a briefly touched upon toy, touchable moments at the horror maze, and Headline News. *** Outro: Slowly - Max Sedgley *** Support our show and get exclusive bonus episodes by subscribing on Patreon: www.patreon.com/BoontaVista *** Email the show at mailbag@boontavista.com! Call in and leave us a question or a message on 1800-317-515 to be answered on the show! *** Website: boontavista.com Twitch: twitch.tv/boontavista

Lenten season is ending and BBQ season is here. What does Pit Master Kendal Adair want you to know about how to perfect your meats?

James Pardieu and Drew Tomassini, co-chairs of Battle of the Brews 2026 and D.J. Graves, co-owner of 3rd Street Aleworks, join Herlinda Heras and Daedalus Howell on Brew Ha Ha. Battle of the Brews is an annual event that the Active 20-30 Club #50 of Santa Rosa produces to raise money for their charitable activities. They describe their mission as, “providing young adults an opportunity for personal growth, friendships, and leadership development while improving the quality of life for the underserved children in our communities.” The Battle of the Brews 2026 will have a panel of judges for the Craft Cup competition. There will also be a People’s Choice competition. There will be over 50 different breweries. They expect over 100 different craft brews to be available. In addition to all the beers, there will be a Barbeque competition featuring 10 different BBQ teams. The three categories are ribs, Tri-Tip and chicken. One of the Active 20-30 Club’s favorite and most popular initatives is the Back-t0-School Shopping Day The Active 20-30 Club of Santa Rosa members are men in their 20s and 30s. The organization provides an opportunity for community service to men at a time in their lives before they start families. Daedalus Remembers Tony Magee Daedalus remembers being a cub reporter at the Petaluma Argus-Courier when he visited Tony Magee. He asked how his beer fit in and Tony said, “We’re going to take out foreign beers and replace them with craft beer.” He became fabulously successful. Then he attracted the only buyer he really wanted, as he explained on this episode of Brew Ha Ha in April of 2024. Then he became a foreign beer, in an ironic twist of fate. Listen to Tony Magee’s complete interview with Herlinda Heras from April 18, 2024, which was a great scoop for the show! Herlinda remembers bringing Lagunitas to a beer festival in Lithuania in December one year. Now Laginitas IPA is the number one IPA brand in the world. Beer judges use Lagunitas IPA as the baseline for that style. She explains that with Lagunitas and Russian River Brewing Co., Sonoma County’s reputation as a world beer capital is secure. 

Behind the paywall this week: David Bowie undertaking some spooky tourism, and so much more. Get this and over 400 other bonus episodes for the price of a schooner a month at patreon.com/BoontaVista

Meet Al Mancini; he’s the host of the Food and Loathing Podcast and this is the Neon Feast Foodie Update. Al and his crew are the absolute best at guiding you to where to dine in #Vegas. This is a bite-sized serving of delicious foodie news, celebrity interviews and on-the-scene reporting; covering the most important restaurant happenings on and off The Strip. FOOD & LOATHING PODCAST NEON FEAST The post Neon Feast: Barbeque and Pizza Downtown, A Taste of Station Casinos, and A New Wynn Steakhouse appeared first on Highway Radio.

Join Al Mancini, the host of the Food and Loathing Podcast for another Neon Feast Foodie Update. Nobody’s better at guiding you to where to dine in #Vegas. This is a bite-sized serving of delicious foodie news, celebrity interviews and on-the-scene reporting; covering the most important restaurant happenings on and off The Strip. FOOD & LOATHING PODCAST NEON FEAST The post Neon Feast: Celebrity Chefs, Henderson Barbeque, and Vegas Unstripped appeared first on Highway Radio.

Steak and Sandra are joined in studio by World-famous Atlanta chef Kevin Rathbun to talk Super Bowl, and food!

I get a chance to sit down with Charles Carr of Class-1 Barbeque, LLC | Amarillo, Texas. Address: 2963 Blackburn St, Amarillo, TX 79109 Phone: (806) 910-8640 IG: https://www.instagram.com/class1bbq/ Facebook: https://www.facebook.com/profile.php?id=61558885064338 Hours: Wednesday - Saturday 11 am - 6 pm (or Sold Out)

Culinary Arts at SPAC Events features the talents of both local and visiting chefs along with a visiting guest cookbook author who share their expertise and insights alongside their food. Barbeque legend, James Beard Award Winning author, and host of PBS's “Project Fire” Steven Raichlen kicked off the Culinary Arts SPAC Fall season with a sizzling celebration of the griddle. His latest book is “Project Griddle: The Versatile Art of Grilling on a Flattop with Steven Raichlen.” [Encore airing.]

Renowned Chef Dean Diplock, joins Seán to talk about the national obsession of his home country of South Africa: barbequing, and whether or not you should barbeque your Christmas turkey!

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It is one of the unifying conditions amongst us all in this hyper-speed world. Burnout. Yes, our stressors may not be the same as Elijah's on Mt. Carmel, but they are still very real. What can we learn about renewal and provision from the exhausted prophet under a broom tree? We'll look at this question in our study. 1 Kings 19:1-8 Learn more about your ad choices. Visit podcastchoices.com/adchoices

 My first time with Cosplay Beth. By Thintri - listen to the podcast at Steamy Stories. She stood there, waiting impatiently for the delicious meat to slide into her eager hands. She looked forward to having it in her mouth later, I could tell. She continued to caress her belly and nibble on a fingernail as she waited impatiently.She stood around 5'4" in her Converse sneakers. She wore a black pair of boot-cut jeans and a gray tee that read “Never tell me the odds!” and had a set of red, tumbling dice and a star-fighter with four wings in the shape of an “X” sitting above a plate held up by a small plastic pole  The tee was super tight around her breasts, but I didn't notice any bra lines. I would guess she was a 36C or D. Her hips were just as wide and her ass complimented her full hips and busty chest. Her hair reminded me of that Scottish Disney movie princess, all wild and fire red. Her skin was extremely fair, like she would to burst into flames if she stepped outside. She didn't look much older than the drinking age, a good decade or more younger than me. Another adult millennial in the big city. “Seventy Three!” She pounced and grabbed the too thick package and examined it in her suddenly small hands. Her eyes were as wide as saucers and you could almost see saliva well up in the corner of her mouth. I needed to step in before she made a terrible mistake. “Excuse me. That's my Butt.” I said. “I beg your pardon?!” She responded incredulously. “Seventy Three?.. Your holding my Boston Butt.” I said, holding the ticket for her to see. “Oh, right. I'm sorry. I'm in a different world today.” “You actually look really hungry. Are you going to have time to cook or are you going to eat something raw here in the store? I'll have that Butt now.” I said holding my hands out. “Your butt is so big! Erm… I mean…” She said as she handed it over and I placed it in my cart. “Yeah, What's a bachelor going to do with all this food, right? I'm actually hosting a game night for my friends tomorrow. There will be seven of us total. Eight, if you'd like to have a taste of this Butt.” I said making “Butt” sound more like an actual innuendo this time. “T.J.” I added, extending my hand. “Beth. Pleased to meet you, T.J. What's that stand for?” She said, shaking my out-reached hand in a delicate manner. “Thaddeus Junior. ‘Thad' sounds too douchey.” “What do they call your father?” “Thad…” I said, rolling my eyes sheepishly. “But he's too old to even pretend to act like a douche. He would have no idea where to start.” “Oh, well that's good. I bet he showed you how to be a real gentleman.” She said with a slight giggle in her voice. “He showed me how to rub a butt properly, that's for sure.” “Pardon?!” She said eyes wide again. “Barbeque… dry rub? A good rub down and then moisten it up later.” “Oh, yeah… Right…” “So… Wanna come over tomorrow and join my party? You'd even out the group.” “I don't see why not. Could be fun, right?” “Splendid! That means you'll have to come over tonight to get your character squared away and maybe help prep for dinner? I promise I'll feed you tonight, too. I have flank steaks marinating.” “Oh, I don't know…” “You'll have my address and you can tell all of your friends where you'll be. There's even a doorman and a security camera in the lobby.” “Oh. That sounded well-rehearsed. Invite a lot of ladies home, do you?” She asked suspiciously. “No ma'am. I just want your mind at ease.” I lied with my hands up in a disarming manner. My response was also rehearsed, but it worked like a charm. “Tell me about the marinade.” She said slowly, squinting her eyes and nodding her head up at me. “It's a lazy meal night. It's just a store bought Italian dressing, but I add some of this and that. I was thinking maybe use my indoor grill or broil them. Do you have a preference?” I said trying to sink the hook in deeper. I'm not going to broil a steak. That's ridiculous. “Grill it!” “Agreed. So I'll see you at 6:30 then?” “Yeah. Sounds good.” Hook, Line, and Sinker. “Eighty Three!” said the butcher. “I think you're eighty three.” I said pointing at the ticket in her basket at her feet.“ “Oh. That's me!” She said turning towards the counter. We exchanged information and I gave her my address so we could meet up later. I was actually quite excited about making a new hot friend and maybe even more than that. I'm not the type of guy to jump into bed with just anybody. I really wanted to get to know her and see where in my life she might fit. 6:45 rolled around and I finally got a text from Beth: “Hey, Sorry. The train was running late and there's no cell service down there. I'm walking up to street level now. I'll be at your place in Ten minutes. Is there anything you want me to pick up?” I responded: “Hey, glad you're on the way. I was worried you split on me or worse. All I have is vanilla ice cream and toppings for dessert. If that's not good enough, we can walk around the block and get an Italian Ice from the pizza shop. Is red wine okay with the steaks? If not, I have beer. Should I let the wine breathe or would you rather beer?” She responded: “Italian Icies! And beer, please. Wine feels too formal. [Winky emoji] Be up in five.” She wasn't kidding about the train running slow. The news interrupted my background show. There was a brown out on my line that took 20 minutes to fix. One train was in emergency lighting the whole time. I already called ahead downstairs for the doorman to let my new friend up. He needed to send her up manually because she didn't have a key fob to my apartment. The elevator opened to each unit, but they all had entryways prior to the front door. It was a private place to take off wet clothes and hang jackets and kick off shoes before entering. I left the front door open and she let herself in. “Hello? TJ?” “In the kitchen.” “Hey!” She said, giving me a friendly hug. She smelled like strawberries. I also took a good look at her while were chit-chatted. She wore a Falmouth Falcons Jersey and a matching pleated skirt. She had on short two or three inch heels on that had open toes and matched her outfit well. She quickly discarded them and left them in the hall outside of the front door and closed it behind her. She also put a pair of clips in her hair, leaving the right side of her neck exposed. “I was just about to text you to ask how you like your steak cooked?” “Medium. It's okay if it's a little rare, just don't cook it too much, please.” “Oh, that makes it easier on me. I can put them on around the same time.” “Do you need any help with the cooking?” “Umm… Did you want the potatoes mashed, or as is?” “Hmm… Nah. We can leave them like that. They look done, too.” She said, looking into the pot. “Fork ready!” I said stabbing at them. I went ahead and strained them while Beth flipped the steaks. I also served up a helping of corn for each of us and added the potatoes. “How do they look?” She asked me, pointing to the steaks. I poked at one with my finger and pushed until I felt it push back. “Feels about Medium rare. Maybe another minute on that side.” I said. Beth took it upon herself to grab two beers from the fridge. I was just about done with my second, so it was good timing on her part. “This looks interesting. ‘Axel Rogues' P.O.'d India Pale Ale'? Is it new?” “It's from a brewery a couple of my friends partially own. They send it up from the Alabama Coast for me. They might be giving me a bit of a drinking problem.” I said in jest. “Isn't it bad to have cartoon characters on your beer labels? Something about advertising to minors?” “It's a promotional thing. Only a few of those labels were printed. It was mostly for investors and the grand opening a few weeks back.” “Oh. This tastes pretty good!” She said, wide-eyed. I was told it's a bit of a panty dropper, but I wasn't telling her that. “Yeah. It's got a lot of subtle tastes that the female focus groups enjoyed. The male groups said it's refreshing, but might be too easy to drink. Hence my problem.” I kidded again, even though it was true. Dinner went by pretty quickly and we both cleared our plates and then dumped the dishes in the washer. She was on her third beer and I had just finished my fourth. “Would you like another or maybe a Manhattan?” I asked, trying to grease her wheels some. “Can you make a White Manhattan?” She asked. It felt more like a test. “Sure. Is Hudson okay?” I asked, volleying her serve. “That'd be perfect!” She said all too eagerly. Beth went ahead and wiped the table down and moved some of the settings aside to make room for us to work. She had brought her messenger bag and pulled out a large Velcro binder with a few gaming books. I was actually impressed with her line of questioning and her surprising neatness. We decided that one of her old characters, a Human Monk, was a good fit for the group and I gave her the run-down of the story so far, as best as I could remember. She wasn't surprised by the content being sexual in nature. Lots of groups add a sexy/romantic spin thanks to modern fantasy movies and books. One girl in the group, Adrienne, had to re-roll after a death because she decided to fight her way out of an Orc rape scene rather than lose her purity. She was playing a Paladin at the time, so it was pretty fitting. She did set fire to the camp site and take out a few Orcs before she died, though. It was pretty awesome. She re-rolled into a rogue who was her last toon's “Black Sheep” sister; she was a very pissed off rogue. We completely forgot about going out for Icies and decided to chat some more about the group and where I felt the story might lead. I noticed in my peripheral vision that her nipples started to show through her tight shirt. My apartment isn't that cold. I like it to be around seventy six degrees. The air is humidity controlled, so the extra A/C isn't needed. The conversation slid over to her cosplay hobby and how devout she is to it. She whipped out her phone and swiped through several characters she's played at conventions and ren faires. She's even done some minor MeTube shorts in character. We were sitting side-by-side, nearly shoulder to shoulder as she swiped. One particular picture was done in a mirror “selfie” fashion. She was wearing a very tight corset dress that was blue and white, similar to a very familiar droid we all know and love. Her breasts were practically pouring out of her top and her hand was between her legs in a provocative manner. “Whoops… You weren't supposed to see that… Sorry” “Hey now… You should share with the rest of the class, Missy.” I said leaning in closer to her and her phone. “Okay, but they really aren't much to look at. Really.” She said modestly. The pics varied from lingerie to sexy cosplay back to lingerie. Some were topless, but her free hand covered her nipples. There was still an eye-full of side and under boob, though. “I showed you mine, now you show me yours.” She demanded playfully. I had several shirtless gym “Swole” pics as well as a few cosplay pics, too. None as flattering as her pictures, but she seemed pleased with them. She was definitely excited about my picture with me wearing a Fez and bow tie. As I got up for another drink, I opted to switch back to beer. I offered her one over her shoulder and she took it, letting her hand linger on mine, not taking the bottle, though. She let the cold glass rub her neck and shoulder, and when she finally took it, she pulled me into a bent over, sideways kiss. I'm pretty sure she was feeling similar fireworks to mine. I went ahead and climbed over the couch, letting our head bump in the process. We giggled as we put our beers down and started making out like ninth graders. I was being a complete gentleman and let my hands fall on her face and neck as we kissed. Her hands were in similar places, but soon explored down to my chest. I kept it cool and let her do her thing while both of my hands were now working her neck and tangled in her hair. She reached up and pulled her clips out so I didn't pull on her hair the wrong way. I kept up my aggressive assault above her shoulders as she continued to grope my chest and stomach over my shirt. I was wearing a light, loose button-down and low-rise dark blue jeans. Her hands explored more while undoing a button or two. Her left hand snaked into the opening and now rubbed my chest more over my ribbed tank tee underneath. Once all my buttons were undone, I took some initiative and grabbed her under her thighs and pulled her into my lap. She was now kneeling on both sides of my pelvis. We only broke the kiss long enough to discard my top and then my undershirt. My hands were now under her tee shirt, caressing her back. My fingers roamed and slid over where her bra strap would have been. She felt my mouth peak at the sides in a little smile at that. She giggled and pulled her tee off and tossed it to the adjacent love seat. We were sitting bare chest to bare chest as she started moving her hips in a subtle rocking motion on my lap. My hands found her breasts as I continued to molest her tongue with mine. My cock was rock hard and rubbing against her pussy though my jeans and thin fabric of her underwear. She started undoing my belt and pants as I worked on unbuttoning her skirt and pulling the hip zipper down one handed as my mouth found her right breast. Her strawberry scent was so much stronger with my face in her chest. It was driving me crazy. “Take them off.” She said breathlessly, standing up and discarding her skirt, adding it to her tee. I hopped my butt up and pulled my pants off without standing. She was standing between my legs and I would have prolly head-butted her again if I tried to stand. I decided to leave my boxer briefs on to match her level of dress. She sat back down straddling my lap again, only leaving more room between our pelvises this time. My mouth found her left breast as she blindly reached into the opening of my shorts. I was cupping her left breast with my right hand as my left hand began to fondle her right ass cheek. She was wearing a g-string. My hand would squeeze her ass and slide between her cheeks and back to squeezing again. She gasped as she grabbed my cock with her hand. She couldn't see it past my head or through my shorts, but she was certainly pleased with it's size and current level of petrification. She knelt on her left knee and tried to slide my shorts down. I miscued my attempt at helping by hopping my butt again and we head- butted again. We giggled, took a drink and she took my shorts off and took her place back in my lap again. This time, she was crushing my cock against her slit, covered by the tiniest triangle of fabric I've ever seen… Or felt for that matter. Her rocking increased and she was now dry-humping my cock. I could feel her moistness lubricating my dick through her g-string. My pre-cum was starting to bubble over my mushroom cap. Her nails dug into my chest. I didn't notice them until now… They were French tipped and matched her Quidditch jersey. My hands were both on her ass now, as my fingers were sliding up and down her crack and slipping under the thin thread. Her breathing became ragged as my fingers found her drenched pussy from behind. One hand was holding her string aside and her pussy open for me. My right hand found her opening and clit as she rocked back. She started to cum, grinding harder onto me. She called out my name as she climaxed and crumpled onto my chest. Her head on my shoulder. She was panting hard. My fingers continued to rub her from behind softly, easing several after shocks out of her. “Excuse me a moment.” She finally said through choppy breaths. She made her way to the hallway bath and I took the opportunity to grab a condom from the coffee table drawer. I had just enough time to tear one free from the rest and tuck it into the side of the couch cushion when the bathroom door opened up. Her face and chest were flushed, and she still wobbled a little when she walked. It was a combination of her orgasm and the alcohol, I guess. She was holding her g-string in one hand. Her pussy was clean shaven except for a thin trail of red pubic hair just above her clit hood. My dick jumped in approval. “What are we going to do about that?” She said hitching her head towards my crotch. “What did you have in mind?” I said standing before she got too close. She wrapped her arms around my neck and pulled me into another passionate kiss. My cock was rubbing against her navel and my hands found her ass again. She pushed/eased me back onto the couch and got between my legs. She tossed her undies to the side, this time missing the pile and ending up on the floor. The flimsy fabric wasn't heavy enough to make the whole flight. She also had a condom in her hand that she sat on the couch beside me. She must have snuck it out of the medicine cabinet. Her eyes didn't leave mine as her hands stroked my cock. Her butt lowered to a sitting position on her heels. Her mouth opened wide enough to lick the head as she pumped me. She licked from the root to the tip. Her face was covered from her chin to her hair line when she was at her deepest. My dick was longer than her face. She started to suck me off, never stopping to close her eyes, she barely blinked as she stared right into my mine. I would have loved to close my eyes and roll my head back, but her eyes were entrancing. It was the hottest blow job I have ever gotten. Hands down. She was moaning on my cock, flicking her tongue in my tip's slit, lapping up any pre-cum that was leaking out. There was plenty of it, too. My dick was practically drooling. As soon as she was certain that she killed half of my fortitude, she leaned over and retrieved the condom and handed it to me. I ripped it open and popped it on like a magician doing a close-up magic trick. A dove flew out from under my sack. I'm kidding. I grabbed her and pulled her to the couch letting her fall supine. My cock was already at her moist opening. Her heels dug into the backs of my thighs. My dick slid in a good quarter of the way, our gaze never breaking. Her heels let up some and I retreated only to thrust in again. I found a bit of resistance when I got better than half of my shaft inside her. I finally bottomed out on the fourth stroke. I could feel her cervix give about an inch and then kiss my crown with every pass. It was incredible. I still had about an inch to give her, but she'd have to take that herself, I wasn't going to hurt her. Once I got into a good rhythm, I reached up to place my right hand over her shoulder to support my weight over her a little better. She took my hand and placed it on her neck and gently squeezed my forearm until my fingers mimicked her squeezing. Once she was satisfied with my ministrations on her neck, she started to grind against me from underneath. Her left leg took footing on the floor and bounced up onto me. She was looking for the last inch. My left hand wrapped around her left ankle and lifted her leg up over my shoulder and she finally got what she wanted. I was completely inside her and now, my pubic bone grinding into her clit with each thrust. I shortened my stride and let her clit join in on the fun full-time. I found a nipple with my left hand and rubbed it gently, increasing the sensations more and more. A good deal of my upper body weight was on her neck as I squeezed, but she didn't seem to mind. Her mouth creased into a thin smile as she moaned louder and louder. She was going to cum again, only this time she was cumming on my sheathed cock. Her pussy gripped me tighter and my hands involuntarily did the same to her neck and nipple. Her eyes shot open wide as the convulsions started. My pace quickened and I started to penetrate her deeper again. Her squishing was suddenly louder and more pronounced. Her juices were coating my balls as she continued to shake and moan breathlessly. I released her and leaned back and pulled her legs further apart and rubbed her clit in a similar fashion as before. She shook and gasped as she let a third orgasm pass on by. My strokes came to a halt and stopped rubbing her clit. “Are you okay?” I asked smiling at her. The redness dimmed in her face now that the blood returned, but she was still very flushed. “That…was pretty fucking perfect!” She said honestly. “If you let me turn you over, I can go for extra credit. How does that sound?” I replied. “Oh! You didn't cum yet! Take me anyway you'd like!” She said rolling over onto her hands and knees. My right thumb immediately found her puckered asshole. “Okay, not anyway, Cowboy.” She added, giggling. I leaned in and slid all the way in, missing her cervix this time because of the angle. I was stretching her out while hitting all the right spots. My balls nuzzling her clit as I stroked into her. I could see her pussy pull out with me slightly despite her moisture and the lube on the condom. Her climax surprised us both as she began to ram back onto me. I didn't slow down because her canal tightened up and was now hugging all my favorite spots. I plowed through her narrowing passage looking for my own prize. She didn't have any time to recover as she reached orgasm again and again until I was ready. “Where would you like it?” I asked, being a perfect gentleman. “Don't you… fucking dare… pull out… FUCK!” She gasped between strokes. One last look at the condom to check on it's structural integrity and I was plowing harder, deeper, and faster now. Her moans reached a familiar volume again and I was doing my best to time my nut with her next orgasm. As soon as my seed spilled into her condom-protected cunt, she came hard again. We both grunted our approval as my balls emptied. We stayed like that for a moment, knotted together in pleasure. I could feel my cock softening so I took it as a cue to pull out. I grabbed the base of the condom and my cock and slid it out slowly. She tried backing into me to keep me inside her. The latex held and there was a considerable load sloshing in the tip. It would have produced triplets if that's how sex actually worked. She rolled over and collapsed back onto the couch. Seeing the condom in my hand, she grabbed it and poured it all over her huge breasts and rubbed it in, licking her fingers and popping a nipple in her mouth, purring like a cat. It was the grossest thing I ever saw. I fucking loved it, though. I showed her to my master bath and started the shower. I had a garden tub and a shower stall with just enough room for us both inside. We cleaned up and kissed some under the water, then dried off. She retrieved her clothes in one bundle. Her eyes looked like she had something to say, but her lips didn't move. We were both pretty drunk by now and the trains were far too dangerous to ride. I offered to call her a cab and pay for it, but she declined taking my money, saying something about feeling like a hooker. I assured her that wasn't the case and she smiled. I also offered her my spare bedroom, assuming that sleeping in the same bed would be too intimate for her. She gladly accepted. I grabbed something for her to sleep in. A pair of sweats and a big, soft white tee. I was wearing something similar, although they fit me better. After showing her to the spare bedroom and turning the bed for her, I gave her a sensual kiss on her mouth. No tongue. A peck on her forehead and I walked to the door. “What time do you wake up?” She asked, fiddling with her phone above the covers. “Got somewhere to be?” I jested. “Ten? Maybe? Wake me if you're up first. How does pancakes sound for breakfast?” “Oh my Gaia, He's making me pancakes…” She said laughing out loud. “It's a deal!” As I hit the light, I could see her face lit up by her cell phone screen. She was prolly giving the “all clear” to one of her girlfriends, assuring them that she was alright. Prolly better than alright. I reached my bedroom and wiggled under the sheet and took my rest for the night. My bedside clock said 1:37 AM. Not a bad first date, eh? My eyes were heavy and I surrendered to the best sleep of my life. By Thintri , for Literotica

Culinary Arts at SPAC Events features the talents of both local and visiting chefs along with a visiting guest cookbook author who share their expertise and insights alongside their food. Barbeque legend, James Beard Award Winning author, and host of PBS's “Project Fire” Steven Raichlen kicked off the Culinary Arts SPAC Fall season with a sizzling celebration of the griddle. His latest book is “Project Griddle: The Versatile Art of Grilling on a Flattop with Steven Raichlen.”

Today we'll be switching things up a bit. Instead of Walter and me interviewing a guest we will have a guest interviewing Walter.The conversation is part of the Spring 2025 program put on by the University South Caroliniana Society: “'E' is for Edgar – Conversation and Barbeque with Walter.” Talking with Walter today is Beryl Dakers, president of the Society and long-time producer with SCETV. Today's episode is part of our celebration of Walter Edgar's Journal's 25th year.

Episode 310 features The Barbeque Princess, Leslie Roark Scott who is from a family with an important deep-rooted barbecue history and Jim Leeke the author of Big Loosh: The Unruly Life of Umpire Ron Luciano Leslie Roark Scott is known as The Barbeque Princess.  She is the owner and pitmaster of Ubons Restaurant in Yazoo City, MS, and is the chief pitmaster of Ubons Competition BBQ Team. Leslie was a featured chef at the James Beard House and she and her crew can be seen on the Food Network shows Chopped, SmokeMasters, Beat Bobby Flay, BBQ USA, as well as BBQ Pitmasters and Smoked. The Ubons competition team has won titles across the country including the Houston Live Stock and Rodeo BBQ, Memphis in May, and The Jack Daniels World Championships. Jim Leeke is a journalist, copywriter, and author.  His latest book is Big Loosh: The Unruly Life of Umpire Ron Luciano.  Big Loosh is the biography of Ron Luciano, an outsized figure who was a Major League Baseball umpire in the 1970s, worked in broadcasting, published five books, and became a personality off the field—yet whose upbeat public face was at odds with his private struggle with depression.  Jim is a winner of the SABR Larry Ritter award for his book, From the Dugouts to the Trenches:  Baseball During the Great War. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

P.S. This is a snippet compilation of all 3 parts from the "Barbeque" series . Part 1 is linked to this episode. "I will always be yours."---He's been your brother's best friend for as long as you can remember -protective, off-limits, and always just out of reach. But one night changed everything, and what started in secret has only grown harder to hide. Now, every glance feels dangerous, every touch a risk, and when the truth finally comes out, you'll have to decide if he's worth breaking all the rules for.---IF YOU WOULD LIKE TO HEAR THE FULL SPICY VERSION OF THIS AUDIO, YOU CAN LISTEN HERE Hosted on Acast. See acast.com/privacy for more information.

This Saturday, High Street in Christchurch will transform into a barbeque lover's idea of heaven. The 'Fire on High' food festival brings the city's best chefs together for a day of top-shelf street food, all cooking over fire on custom-build barbeques. Rod Thomson and Josh Hunter from Food by Fire are two of the organisers behind it. Rod is the company director and Josh is their executive chef.

"I like to think that whatever you cook indoors. you can cook it even better outdoors" Meathead Goldwyn. On this special episode of Kitchen Chat, host Margaret McSweeney visits the living legend of grilling in his kitchen for an insightful conversation and a Masterclass on one of America's most revered traditions. She is joined by the celebrated pitmaster, culinary scientist, and seminal voice in outdoor cooking, Meathead Goldwyn, author of the landmark book, "The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes."   This episode presents an inspiring approach to the craft, intricate science and storied history of American barbecue. In a conversation that brings the experience of cooking outdoors to life, Margaret and Meathead delve into the rich History and cultural significance of this culinary art form, examine its central role in American Hospitality, and dissect the scientific principles that create an irresistible, craveworthy Taste experience. It's a discussion that defines the true Luxury of culinary mastery—where technique, precision, and passion converge to inspire and elevate a beloved tradition.   Join us for a compelling exploration of the art, soul, and science of outdoor Summer cooking.   Remember, every episode of Kitchen Chat can now be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook. And of course, Meathead talks about flavoring smoke on the grill with tea. Savor the day!   ✅ Be sure and visit KitchenChat.info for more interviews and recipes.   Subscribe to the KitchenChat audio podcast: Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 Spotify: https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Webtalkradio: Webtalkradio.com   This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv    Savor the day!

The Annual Kickoff Classic event held by FCA in NorthCentral Florida was hit from the beginning, drawing schools, coaches and athletes to Gainesville for an incredible rally, with full-on worship led by an energetic band, a sumptuous free meal provided by Sonny's Barbeque, and a powerful message from a top speaker. The 2025 event featured former NFL great Steve Fitzhugh. Mike was in the lobby with the Shepherd's mobile studio all ready, and caught great interviews with Gator great Patric Young, FCA's David Barber and Noah Wilbanks, and GHS Coach Cepeda Lewis. To learn more about FCA, visit NORTH CENTRAL FLORIDA FCA.

For the CLASSIC BBQ meatball appetizer, you can use homemade or store-bought meatballs. Just make sure you use the unbelievable homemade barbecue sauce from the recipe below. Recipe: BBQ Meatballs from TheCookful.Here are the links to some of the items I talked about in this episode: #adLarge SkilletWooden SpoonMeasuring SpoonsMeasuring CupsAir FryerKitchen ShearsMeatballs made from Italian Sausage MeatThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

On this episode, we sit down with Myles Jackson of Jackson Legacy BBQ, to talk about three things that run deep in his life-----faith, the outdoors and good barbecue. Myles opens up about his journey from Bartow, Georgia to Kentucky, where he and his family recently expanded their business. He shares how his relationship with God shapes the way he hunts, works and serves his community through bbq, as well as the role outdoors has played in keeping him grounded and connected to his roots! Learn more about your ad choices. Visit megaphone.fm/adchoices

Want perfectly grilled chicken thighs? Here's how! There's a simple, flavorful marinade and the temp and timing for juicy meat with gorgeous grill marks. Recipe: Grilled Chicken Thighs from TheCookful.Here are the links to some of the items I talked about in this episode: #adMeasuring CupMeasuring SpoonsMetal SpatulaTongsInstant-Read ThermometerChicken Thigh Marinade RecipeBBQ Grilled Chicken Thighs RecipeBBQ Sauce RecipeThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

When selected as one of 12 contestants for the Food Network program BBQ Brawl, Brad Leighninger of Nixa, Mo., said he just wanted to have fun and represent the competition BBQ world as best he could. Chalk it up as mission accomplished on both parts, plus a whole lot more. The pitmaster behind three-time (working on four-time) KCBS Team of the Year Gettin' Basted made it all the way to the finale where he lost a tie-breaker with Georgia's Kyle Bryner for Master of ‘Cue.  On Episode 316 of the Tailgate Guys BBQ Podcast, Brad reflects on BBQ Brawl's 10-episode journey from what it was like to be on legendary chef Bobby Flay's team to the 16-day grind to film 10 shows to his relationship with Kyle “The Mountain Man” from Georgia (whom he incidentally has invited to join him at a BBQ major later this year). We also ask Brad his recommendation for the next competition BBQ cook for BBQ Brawl and he has a quick answer.  Thanks to Brad for always being available to come on our show, going all the way back to 2016. We appreciate it - and more important, so do the listeners. We also take a trip to Republic, Mo., for the latest happenings from The Grill Guys of Missouri with co-owner Skyler Spartan. Tailgate Guys Co-hosts Lyndal and Steve also review their cooking weeks 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

This week I'm joined by Todd Johns of Plowboys Barbeque. Todd has done it all and then some. From competitions to American Royal World Champion to restaurants to seasonings and sauces and bbq media. We had a great conversation.

Tony Ramirez, also known as TFTI BBQ on social media, has spent nearly twenty years perfecting his backyard barbecue skills in the Bay Area, California. Born in Charleston, South Carolina, Tony is self-taught, inspired by his Filipino and Cajun heritage, his beloved parents, and a passion for BBQ Pitmasters reruns, YouTube tutorials, and personal culinary experiments. What started in 2021 as a hobby of posting BBQ pictures and videos has since evolved into a full-time career, with Tony partnering with major brands like Miller Lite, Char-Griller, Reynolds Brands, and Tony Chachere's. His unique, approachable flavor combinations and techniques, which sometimes bend traditional barbecue “rules,” have earned him a beloved spot in the live-fire BBQ community. Find him online on all major social media platforms as TFTI BBQ.

In this week's Flavors of Northwest Arkansas podcast, we talk to Chef's Matt Cooper and Rafael Rios about being 2 of the 5 finalists for Best Chef of the South at the James Beard Awards. They made the trip to Chicago for the awards, and they'll tell us about their trip, food trends here locally and nationally, and what's next for them... but before we get to that!! FOOD NEWS!! Art of Wine is Friday night! Goat Lab Brewery is opening up a new concept in Fayetteville. A new cocktail bar opens in downtown Springdale TODAY! We'll hear about the Blind Bear! Nomads Southtown is closing in Fayetteville. Hear what their plans are. A popular local fast food burger chain has closed their doors. Happy 3 year anniversary to Crème Ice Cream! Wright's Barbeque has closed their Johnson location temporarily. We'll tell you why. Outlaw Pizza Co. is now in a brick and mortar! We'll tell you where! Conifer & Ryn Chef and owner Matt Cooper and Yeyo's, Bauhaus Biergarten and Casa Magnolia Chef & Owner Rafael Rios were the first in Arkansas to make it to the final 5 in the Best Chef of the South category at the James Beard Awards, an unbelievable feat for them, for Arkansas and more specifically Northwest Arkansas.  They talk about their trip to Chicago, and the lead up to the awards. Keep in mind, the top chef of the south category includes 5 states and Puerto Rico... Chefs Rios and Cooper will tell us how other chefs reacted when they told them that they were from Bentonville. As mentioned earlier, they see some trends coming both for Northwest Arkansas and the rest of the country. They'll tell us about those. And finally, what's next for both chefs? You know that great restauranteurs and chefs rarely sit still... some big plans coming for both, and you'll hear from them next, right here on the Flavors of Northwest Arkansas.

Tons of food, provided by Parish Barbeque and comedian Martin Amini comes in as we head into the weekend!Support the show: https://www.klbjfm.com/mattandbobfm/See omnystudio.com/listener for privacy information.

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

We ask you to VOTE to see if we post this photo of Bret eating barbeque.

John and Soren talk all things about local AMerican BBQ sauces. from Ttexas to Baltimore and everything in between. There is also talk of spice mixes, chiles and what store-bought sauce you should have for quick dinners. Thanks for listening!!!

It all began in his childhood home where Bob Trudnak was the oldest of four children. His mother was a homemaker, and his father worked three jobs to support the family. Most Sundays were spent barbecuing at the local state park, near their home in the hills of Clarks Summit, Pennsylvania – population 5,100. Sundays were his father's only day off, and he would spend it barbecuing at the park's charcoal grills. Bob says watching his father's unselfish sacrifice taught him how important selfless contribution is to a family's well-being. When Bob was seven, his dad placed him "in charge" of putting charcoal in the grill. "From that day forward,” he says. “I was hooked on barbecue." And so it began. Fast forward twenty some years to find a celebrity grillmaster who's become an icon in the world of barbecue, earning the nickname BBQ Bob, and The Time and Temperature Guru. Bob would go on to revolutionize the world of grilling and become a recognized leader in his industry, leaving his influence on the craft around the world.

Sterling Smith, 2022 World Barbecue Champion, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N' Booty BBQ, has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack Daniel's World BBQ Invitational, where they won the title of World Pork Champion, the American Royal World Series of BBQ, where they won Reserve Grand Champion in 2014 and 2022 out of more than 500 professional BBQ teams and won the title of Chicken World Champion and The Kingsford Australian World BBQ Invitational where they won the title of Brisket World Champion. Sterling has won over 55 Grand and Reserve Grand Championship Awards, more than 800 top ten awards and is the two-time Australian Invitational Lamb Champion. Loot N' Booty BBQ is a 5-time Arizona BBQ Team of the Year and was featured on an episode of Destination America Channel's Smoked, where Sterling and his wife Molly won the title of “Smoked BBQ Boss.” Loot N' Booty BBQ Rubs and Sauces are sold nationally and internationally at hundreds of retailers world-wide, and Sterling teaches competition and backyard style BBQ classes at locations across the world. For more information visit: www.lootnbootybbq.com Accolades:  5 X World Champion  2023 CA BBQ Hall of Fame Inductee  55 Grand and Reserve Grand Championships  800 plus Top 10 awards  17 perfect 180 scores  11 – 700 plus scores  2 X Australian Invitational Lamb Champion  2014 American Royal Open Reserve Grand Champion  2022 American Royal Open Reserve Grand Champion  5 X Arizona BBQ Team of the Year  2022 World Barbecue Champion  2021 World Barbecue Reserve Grand Champion  2023 World Barbecue Reserve Grand Champion  Received title of “Smoked BBQ Boss” from Destination America's Channel Smoked

Best strategies for consumers as tariffs loom. Plus, ways you can protect your home after severe spring storms. And, Matt Abdoo shares a delicious barbecue recipe from the new TODAY Loves Food cookbook. 

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.

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.

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