Podcasts about bbq

"There was a part of me that was like, 'What if I hate it? What if I hate this job, what if I hate this role? Because I might! I'm not a media operations person! What if I hate it?' And so before the trip even started, I had kind of told myself, 'Hey, if you don't love this, that is not a measure of success, and that does not make you a failure. You fail at this if you don't try, if you don't show up for your team, if you do a bad job, if you make a lot of mistakes. That would be a failure. But not loving it just means, OK, you tried something new, and if you don't love it, you don't have to do it again. But go and learn and take it all in, and what an experience to get to have!'" Welcome to Ask Ali, a twice-a-month series where I answer all of your questions. This time around, I'm flying through 31 listener questions, sent in via Instagram Stories (I'm @aliontherun1), about my experience at World Athletics Championships, buying a house (!!!), living in New Hampshire, my running paces, feeling proud, and more. SPONSOR: goodr. Click here and use code ONTHERUN15 for 15% off your entire goodr order! You asked: What are the best and worst parts about living in New Hampshire? (3:40) Which one athlete or coach did you interact with at World Championships that you most want to have on the podcast? (6:45) What are you proudest of this week (at World Championships)? (7:55) Would you do something like working World Championships again? (13:10) What was your favorite race to watch? (16:20) What did a typical day in Eugene look like? (17:05) Why was that crane there? (23:15) Were meals and housing provided? (25:10) Share more about the new house! (25:30) Do you miss Brian when you travel? (26:40) Ultimate running-related dream job? (28:35) What surprised you most about yourself at World Championships? (32:30) What was your favorite thing about the state of Oregon? (33:40) How did you pack for this trip? (34:05) Favorite dessert? Upcoming marathon plans? Restocks of merch? (34:25) What is Annie's full name? (35:15) Do you have any food preferences or allergies? (36:25) Do you like swimming? (37:25) Are you crying right now? (37:45) Sharpest memory moment from World Championships? (38:50) You're invited to a BBQ. What do you bring? (39:50) What's your Dairy Queen order? (40:10) How's your voice? How do you keep it healthy when talking is a living for you? (40:20) Who surprised you at the press conferences, in a good way? (42:30) How did the Crohn's hold up with such busy days? (44:00) Why do you do all your runs at a fast pace? (47:30) Will you sleep in past 4:30 now? (51:20) Did you go to the Saturday market in Eugene? (52:30) How did you / everyone not get Covid in Eugene? (52:35) Are your legs really that long? (53:30) How freaking exhausted are you at this point? (57:50) Follow Ali: Instagram @aliontherun1 Join the Facebook group Twitter @aliontherun1 Support on Patreon Blog Strava SUPPORT the Ali on the Run Show! If you're enjoying the show, please subscribe and leave a rating and review on Apple Podcasts. Spread the run love. And if you liked this episode, share it with your friends!

(START): JaM discuss the Tony Pollard question the Cowboys must answer and what role he might be able to play in his 4th year in the league. Plus, a look ahead at what they want to see on Saturday in the first preseason game. (26:18): The Block-DFW gets rain! Dallas is ranked out of the Top 10 in BBQ cities, which is nonsense. A movie you must watch and how about some free diving? (52:27): Fort Worth Star-Telegram Cowboys beat reporter Clarence Hill Jr. makes his season debut on the podcast, reporting live from Denver and offering some real and sobering thoughts on the Cowboys first couple weeks of training camp. RECORDED 8/11/22. EXPLICIT LANGUAGE INCLUDED. 

On today's episode of the HowToBBQRight Podcast, come visit us at a BBQ Competition THIS WEEKEND (00:44), and getting your ticket to that Very Important Pig Pickin' (VIPP) is slowly but surely hitting the deadline (05:10). I pick Malcom's brain about that Award-Winning Fried Catfish recipe (07:15), and he turned it into an amazing sandwich for TikTok (21:55). I make plans to binge watch BBQ USA on the Food Network (29:50). I've been wondering if the different types of Wood Pellets actually make a difference in the flavor of BBQ coming off a Pellet Grill (42:10). Does BBQ have a place at the table in the world of Breakfast (49:32)?

(START): JaM discuss the Tony Pollard question the Cowboys must answer and what role he might be able to play in his 4th year in the league. Plus, a look ahead at what they want to see on Saturday in the first preseason game. (26:18): The Block-DFW gets rain! Dallas is ranked out of the Top 10 in BBQ cities, which is nonsense. A movie you must watch and how about some free diving? (52:27): Fort Worth Star-Telegram Cowboys beat reporter Clarence Hill Jr. makes his season debut on the podcast, reporting live from Denver and offering some real and sobering thoughts on the Cowboys first couple weeks of training camp. RECORDED 8/11/22. EXPLICIT LANGUAGE INCLUDED. 

Make sure to check the rest of the description for all of our social media and charity links, including our Patreon (patreon.com/DoNotRelent)!  Sildewhistle, Immunization, and Aaron have returned; Sanctum of Domination cleared, Alpha tested more so than before, and fully educated about (and angered by) Blizzard's latest...interesting...story decision. More importantly though, they craft the number one newest character who acts as the only way to bridge the Retail and Classic communities, save Blizzard's tepid reputation, and bring peace to Azeroth once and for all. Please send all your love mail, hate mail, and BBQ-flavored Hot Pockets to @DoNotRelentPod (Twitter) or on gmail at DoNotRelentPod@gmail.com! We will respond to literally anything and read it on the pod. Find us at: Patreon: patreon.com/DoNotRelent Discord: donotrelent.com Instagram: www.instagram.com/donotrelent Twitter: twitter.com/DoNotRelentPod Livejournal: donotrelentpod.livejournal.com E-Mail: DoNotRelentPod@gmail.com Finally, if you feel so inclined, please rate us on iTunes and warcraftradio.com. We will take a shot on air in your honor! Every rating helps! :D Additionally, here are the links to the charities that Blizzard employees have asked us to support in the wake of the sexual harassment and gender inequality lawsuit: https://www.blackgirlscode.com/  https://www.futureswithoutviolence.org/ https://girlswhocode.com/ https://www.rainn.org/ https://womeninanimation.org/ https://www.getwigi.com/

Oh no, the boys caught COVID this week! Jacob went to Kansas City and ate famous Joe's BBQ but no chicken. No chicken talk this week, barely basketball this week, honestly, but just listen, we're still funny. Enjoy! Buy our shirt: https://noah-corp-international.creator-spring.com/ If you or someone you know has a gambling problem, crisis counseling and referral services can be accessed by calling 1-800-GAMBLER (1-800-426-2537) (IL/IN/MI/NJ/PA/WV/WY), 1-800-NEXT STEP (AZ), 1-800-522-4700 (CO/NH), 888-789-7777/visit http://ccpg.org/chat (CT), 1-800-BETS OFF (IA), 1-877-770-STOP (7867) (LA), 877-8-HOPENY/text HOPENY (467369) (NY), visit OPGR.org (OR), call/text TN REDLINE 1-800-889-9789 (TN), or 1-888-532-3500 (VA). 21+ (18+ WY). Physically present in AZ/CO/CT/IL/IN/IA/LA/MI/ /NJ/NY/ PA/TN/VA/WV/WY only. New customers only. Min. $5 deposit required. Eligibility restrictions apply. See http://draftkings.com/sportsbook for details. Learn more about your ad choices. Visit megaphone.fm/adchoices

Charged for a Question? Oscar Producer on Will Smith Apology. Morons in the News. Everyone Needs a Laugh. True Crime Time. Lamar's BBQ. Talkback Callers. Can You Believe This S***? Bob Tries too Hard. From the Vault. An Inflatable Pub. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Where the YouTube at? We fix it. Jackson got a mic switch! Iggy hijacking. NYPD Blue. Top 5 most games played in MLB. QFTA yesterday. Trying to get interviews is tough these days due to the over-saturation of podcasts. This mic switch is a real game changer. Tim and Doug at Steve Schmitt Kia yesterday. BBQ. Lern took a shot at Ken yesterday. Iggy is going to be a guest on Lisa Ann's podcast. Gambling. Celebrities handicaps.

Misha Zelinsky caught up with Ukraine's Ambassador to Australia, Vasyl Myroshnychenko. Before becoming the Ambassador, Vasyl was an accomplished and high profile business and civil society leader in Ukraine. A graduate of London School of Economics, he is a communications expert and a recognised global leader.  In this episode we talk about the latest in Russia's invasion of Ukraine, what more the world can do to help, what Ukrainians want for their own future, Russia's and Putin's war crimes, what the world got wrong about Putin prior to the invasion, and why what happens in Ukraine matters everywhere.  A big thank you to the Ambassador who took this call while on the road in between meetings. As a result, at times the audio quality may not be to our usual standard. We apologise and trust you will forgive us as this is a very important conversation.  Also, be sure to listen to one of the best BBQ question answers we've ever had! Please continue to support Ukraine however you can. It is so vital! Please share, rate and review the episode widely, it really helps draw attention to the Ukrainian fight for survival. It's so important we spread the word of what is happening in Ukraine right now.  Slava Ukraini! You can follow Misha and the Diplomates show on social media here:@mishazelinsky  @diplomates.showSee omnystudio.com/listener for privacy information.

Al & Jerry Discuss: Fruit flies, BBQ ribs, Monkey Pox, UFO's and making decisions with your wife--PLUS the Full Warm Up Show To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Tom is joined by SMR and BBQ and Tech host Rod Simmons to discuss the problems and possible solutions to charging electric vehicles.Featuring Tom Merritt and Rod Simmons.Visit the episode page here.Sites mentioned during this episode:- Plugshare- A Better Route Planner- SMR Podcast- BBQ and Tech Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

After judging Jack for a year, Christie Vanover of Girls Can Grill is finally cooking it. After a very successful 21 season, Christie is more focused on BBQ than ever before, as she is now a full-time BBQ pro. We get some of her secrets and talk grills and much more. 

After winning The American Royal, Pitmaster Todd Johns built a Kansas City BBQ reputation well known by many, in and out of KC. Three Plowboys restaurants and THE barbecue go-to at Arrowhead Stadium for Chiefs games, Johns is moving on to bigger and better things.  BBQRN has been wanting to do a show about opening a BBQ restaurant for some time and now that he's exiting we were able to get his well earned advice to those with that dream. Dave and Andy get into summertime appetizers you can grill and smoke - and what in the world is "Cold Smoking"?

Al & Jerry Discuss: Fruit flies, BBQ ribs, Monkey Pox, UFO's and making decisions with your wife-- To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

On today's episode Ben, Burke and Matt discuss the good and bad points about working at an Eikaiwa (English conversation school) in Japan.Sponsors:Bearfoot BarLocated in downtown Sapporo, walking distance from the subway station. There are  variety of Japanese made craft bottled beers. A wide range of regular and unique spirits and basic cocktails also available. Burgers and pub style snacks. With friendly English and Japanese speaking staff.  https://www.facebook.com/bearfootbar The Red House Located in the heart of Rusutsu Ski Resort, just cross the main road and it's behind the Seicomart Convenience store. The restaurant features a mix of Japanese, Asian fusion, and western Style dishes, including shabu-shabu with wagyu beef and Hokkaido wagyu beef steak. Open winter and summer, 12-3pm for lunch, 5-9pm for dinner, with prices ranging from under Yen 1000 to about Yen 5000. https://theredhouse.jp/ Rusutsu LodgesOpen all year round. Located 5 minutes walk to the main Rusutsu Ski Resort Gondola. There are Japanese, Western, and apartment style rooms with breakfast packages available. There's a Japanese sento (public bath), two convenience stores less than a minute walk, ski room and tune up tables, plenty of free parking space, and summer BBQ packages available. Check out the website for more information and availability. http://rusutsulodges.com Hokkaido GuideEstablished over 10 years ago, written by locals for locals and international tourists. The guide contains information on all types of businesses and locations around Hokkaido. There's information regarding all things Hokkaido such as sightseeing, nightlife, events, services, food and restaurants, entertainment, outdoor activities, and more. Currently offered in English and Thai, advertising space available. Check out website for everything you need to know about this beautiful prefecture. https://hokkaidoguide.com Use our Buzzsprout affiliate link to start your podcast today!  Website:https://www.voicesinjapan.com/ Follow us and check out our other content:https://twitter.com/voicesinjapanhttps://www.facebook.com/voicesinjapan/https://www.instagram.com/voicesinjapan/Get in touch: voicesinjapan@gmail.comSupport the show

Es geht wieder wild zu im Podcast der zwei wohl tightesten Boys Südosteuropas! Timons Hund wird das Herz gebrochen, Julian leitet den Bubble Tea Super GAU ein und Flo springt ins Rabbit Hole der Staubsaugerbeischlafausüber. Außerdem mit dabei: Ein koreanisches BBQ, Deutsche im Urlaub und geheimste Tab-Geheimnisse! WIR GEHEN AUF TOUR! Alle Termine und Tickets unter: https://comedylive.de/heiderundklengan

In our podcast we will be covering a little on Outdoors A little of the Drinking side and a BBQ Features, and Recipes OutDoors WUBEN C3 $32Rechargeable Flashlights 1200 High Lumens Super Bright, LED Tactical Flashlight Powered EDC Flash Light IP68 Waterproof, 6 Light Modes for Camping, Emergency, Outdoor 【Type C Easy Charging】 WUBEN C3 has built-in USB charging port, fast recharged by Micro Type C cable ( all included ). 3 hours fully charged can work for a long time. 【6 modes super bright】 Running time tested according to FL1 standard: high (2.9h)/medium (3.5h)/low (8.5h)/environmental protection (143h)/strobe/SOS, but cold weather will reduce the running time.The maximum brightness can reach 1200 lumens. 【Durable & Water Resistant】 Made of high-quality aluminum alloy, 1.5 meter impact-resistant, IP68 waterproof, dustproof, skid-proof. No fear of extremely bad weather. 【Easy To Carry】 Small pocket-size design. ‎Length: 4.78 inches. ‎Weight: 4.3 ounces. WUBEN C3 littile flashlight is so compact that it can fit well in your hand and fit easily into your pocket. The clip and lanyard of the flashlight make it very convenient to carry with you. It is a good choice for you to carry every day. 【Widely Used】 Suitable for daily use, hiking, adventures, walking dogs, night fishing. Before the first use, please remove the insulation sheet of the battery. Coast HX5 $19PURE-BEAM FOCUSING OPTICSINGLE MODESLIDE FOCUSTWO-WAY CLIPWATER RESISTANCEBEER (Lincoln Beard's brewing Co)Maxwell brothers clothing storeBeer and pizza location in one locationEst 2020Cry baby (ice cream location next door)All three are part of the same company Beers Meatball Pilsner 4.9 ABVA hop forward, dry and crispy pilsner. Dry hopped with Hallertau Mittelfruh and Czech Saaz for an herbal and floral aroma and flavor.Lawyers don't Surf IPA 6.9 ABVA hazy and juicy IPA hopped with Amarillo and Grungeist. Born at Strange Beast proper and a fan favorite.Spice of life Sour Ale 8.5 ABVImperial sour ale with blueberry, sweet cherry, and Madagascar vanilla addedVanilla demon portal (bourbon barrel aged) 10.5 % ABVImperial stout aged in Heaven Hill and Old Fitzgerald barrels for 10 months, then finished on Madagascar and Ugandan vanilla beansDemon portal  stout 10.5 ABVDemon Portal is our imperial stout aged in Heaven Hill and Old Fitzgerald bourbon barrels for 10 months.BBQ Section.Open dialogue with BBQ Ambassador Guest Looking at the Char-Griller 15” Akorn Kamado jr.

0 mins In this episode I am joined by Jaime, Isaac and Hector.   We start off with our favorite NFL players Deshawn Watson.  Recently he was given a 6-game suspension by an independent judge but that wasn't good enough for the NFL, so the saga continues.  We ask Hector from some legal advice on the matter.  I bring up last week's podcast as I talked about buying Troy Aikman's beer, Eight as he recently visited the Rio Grande Valley to promote it.  When I saw the sticker price, I called an audible and decided my money was better spent elsewhere.  10:00 minWe then talk about some BBQ as Hector is on the podcast so be ready for some pretty heavy bbq talk.  I saw a video on social media that we break down.  The person lathers mayo on the brisket before he seasons and puts on the smoker.  As the brisket reaches the stall, he then proceeds to make a foil boat for the brisket with the thought that the brisket will be half wrap so still remain MOIST however the top of the brisket will continue to develop a nice bark.  Something to maybe try in the test outdoor kitchen.  We then talk about my second weekend in a row cooking bbq pizza on the Weber Kettle.  I come up with 4 different pies with some input from my sister.  We make a traditional pepperoni pizza, then follow it with our twist on a Hawaiian that includes a yogurt/garlic sauce, Canadian bacon, jalapenos and cheese. The next offering is a meat lovers if you will topped with pepperoni and ground brawts, followed by thick cut mushrooms.  Last but not least I spread some jalapeno cream cheese, top it with crispy bacon, jalapenos and freshly grilled fajita chunks.  All winners in my book.  Hector and Jaime share their experiences of visiting GW BBQ and Catering during the week. One of the guys has a successful trip and the other does not.  Hector only wants to go back for the Brisket smash burger.  35:00 minAnother bandit makes his way onto the podcast but this time it's a brisket bandit.  Apparently there was another brisket heist in Austin as a man successfully steals 20 briskets off the pit of La Barbecue.  We wonder how this can keep happening and why there are no employees present when this goes down. We then share our thoughts of what this person did with all that brisket.  45:00 minWe close it out talking some college football as our team the Texas Longhorns are scheduled to play Alabama in September.  We can't believe what the tickets are going for.  Hector gives us a peak behind the curtain from the VIP section of the games.  I'm mad cause I didn't get any buffet.  A bunch of joes that cook like pros!!!Law Office of Hector Hernandezhttp://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7YGW BBQ BBQ | United States | GW's BBQ Catering Co. (gwsbbqcatering.com)

(August 9, 2022 - Hour One) 9:14pm - Opening the 2nd Tuesday of the month is BBQ Hall of Fame'er, best selling author and creator of the most heavily trafficked BBQ and Grilling website out there, Meathead from Amazingribs.com. We ran into some technical issues last month and missed out on the topic we hit tonight, which is "Water Pan Myths". You have probably heard a bunch of different things when it comes to what the water pan does in your cooker and tonight we trim the fat! 9:35pm - After Meathead our new friend from the San Antonio Express-News, Chuck Blount, will join us to talk about some of the latest topics in his region of the country. There is a thief stealing thousands of dollars of brisket from La Barbecue, are smoked hamburgers still a thing and there is a new feud that might be brewing in Lockhart! Speaking of brews...there might be some beer talk as well as we close out the segment! BBQ Central Show Sponsors! Big Poppa Smokers Green Mountain Grills Primo Grills Yoder Smokers David Leans / DoWellness - GET FIT for $200/month) Cookin Pellets Fireboard Smithfield Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Bub 'N Mutha's BBQ Rub Vortic Watch Company

Today on the show Johnny is chatting with Sterling Smith of Loot ‘N' Booty BBQ and YSB BBQ. Sterling is a Veteran, author, tv personality and BBQ champion!   Check Out Loot ‘N' Booty BBQ: https://lootnbootybbq.com/ Check Out YSB BBQ: https://www.facebook.com/YSB-BBQ-111649084346394/ Magnechef Link: https://magnechef.com/ Promo Code: ROYAL21   Follow / Watch / Listen to Us On: Podbean: https://pitlifebbq.podbean.com/   YouTube: Pit Life BBQ: https://www.youtube.com/channel/UC8kAoIunRV1MrSOCNQgJs8w Johnny Mags BBQ BBQ: https://youtube.com/channel/UCLjxKXL6-mXA3em8tf9HXHA Facebook: Pit Life BBQ: https://www.facebook.com/PitLifeBBQ Pit Life BBQ group page: https://www.facebook.com/groups/1813600838747141/?ref=share New England Pitmasters: https://www.facebook.com/groups/newenglandpitmasters/ Instagram:  @johnniehd77     @pitlifebbq Join us at the BBQ Pit. The Pit Life BBQ is a member of the United Podcast Network and is recorded live in front of a studio audience at the Studio 21 Podcast Café upstairs at Two Guys Smoke Shop in Salem, NH. Every Tuesday @ 5pm.

Welcome to the 2014 90 Degree Show Week 12! This week we talk our first conference championship of the SOUTHERN INTERCOLLEGIATE ATHLETIC CONFERENCE Albany State vs. Tuskegee Univesity. We will announce the winner of the People Choice Awards battle from last week and our 'Word on the Street', where we try to find out what happened at Savannah State? This podcast is brought to you by SAY Marketing and Promotions, Block Band Music & Publishing, Kevin Peete of ReMax Patriots, Block Us Up - Band Blog, Smokee O's BBQ, Math-Sci Tutoring and Educational Services, Lamik's Video Sofia's BBQ and Fish, Bull City Music School, HBCU Recruitment Center, and Prodigious Music Concepts LLC Check out our website http://www.themarchingpodcast.com/ you can email the show at marchingpodcast@gmail.com, find us on IG at themarchingpodcast, subscribe to us on Facebook at The Marching Podcast or tweet us @marchingpodcast, We hope you enjoy the show!  

Martelle and Randy breakout the New OHLQ Makers Mark Roasted French Menident and Crumble Coffee Cake while Having a cigar.  Liz stops by to call Martelle an idiot and We talk about some Cheese.   Don't forget to join the Buckhorn Lounge on #facebook to carry on the show conversation and get to see the caliber of Randy's Meme game first hand. Show music provided by: This Fires Embrace - Warrior Poets Podbean / Apple Podcast / Google Podcast https://podfollow.com/BuckhornPodcast - Spotify: https://open.spotify.com/show/2uhj7Vzq8u3SPvB01VqAh7 #whiskey #whisky #bourbon #whiskeygram #cocktails #whiskygram #bourbonwhiskey #whiskylover #whiskeylover #whiskyporn #vodkasucks #drinks #beer #bourbongram #alcohol #whiskeyporn #cheers #bourbonporn #instawhiskey #instawhisky #podcast #liquor #politics #racing #BBQ #rvw #uk #motorsports #comedy #talkshow 

Sarah is back so Def and Conor join her to discuss Texan hospitality, the trickiness of Trickerion, tenderhooks vs tenterhooks, and theorising on Vital Lacerda's research methods for Escape Plan. Meanwhile in Sizzling Games, Sarah has been running out of patients (see what I did there?), Conor has been creating chaos in a collectable card-game, and Def has been taking tribes to task. We recap last week's Question of the Pod: What game from your collection always makes it back to your table? Finally, in Swear An Oath, Sarah and Def put a curse on Ian O'Toole's house for teaching On Mars to Dan before they had a chance, but Conor came through on his oath and relived some family memories by playing the new edition of Key To The Kingdom. New oaths include Viscounts of the West Kingdom: Keeper of the Keys (Conor), playing Marvel Champions solo (Def), and playing burncycle solo (Sarah) Question of the Pod: Are you more likely to love a game if you win the first time you play it?   Sizzling Games: Clinic (22:00), Flesh & Blood (35:25), Five Tribes (48:20) Question of the Pod Recap (1:00:00) Swear An Oath: (1:08:50)   Check out our Eventbrite page for all of our upcoming Game Days: https://www.eventbrite.com.au/o/board-game-bbq-32833304483 Has this episode left you with a thirst for more? Here are all of the games that we discussed: Trickerion (2015)  Root (2018)  Escape Plan (2019)  burncycle (2022)  Clinic (2014)  Flesh & Blood (2019)  Five Tribes (2014)  Key To The Kingdom (2022)  Viscounts of the West Kingdom: Keeper of  Keys (2022) Marvel Champions: The Card Game (2019)    **SPONSORS** Our podcast is proudly sponsored by Advent Games. Advent Games (http://www.adventgames.com.au/) are an Australian online board game store based in Sydney, NSW. Their core values are integrity, customer satisfaction, and providing a wide range of products including those hard-to-find board games. **PATREON** Yes, that's right. We have a Patreon. By becoming a Patreon member you will receive exclusive content, have access to a members only section of our discord where you can contribute to the content of the show, and much more. Your Patreon support will also allow us to expand the podcast and deliver some exciting upcoming projects that we have planned for 2022. Our team at the Board Game BBQ Podcast love what we do and will continue to deliver the same shenanigans that you have come to expect from us, and we are already incredibly grateful and humbled by all of your support. Being a member of the Patreon is by no means an obligation and please do not support the Patreon if it will it cause you financial hardship in any way. But if you would like to support us from as little as USD$5 a month please click the link and head to the Patreon page. Thanks again for all of your continued support. We work hard to create a welcoming and inclusive community and you are all awesome. See you at the BBQ!! Patreon link: https://www.patreon.com/BoardGameBBQ **SOCIALS** Support the podcast and join the community! https://linktr.ee/BoardGameBBQ

69 - In this episode we take a deep dive into BBQ and opening a restaurant. Please join us for a great chat with Bob! You can check out his work here: Website Instagram You can now support us on Patreon! Check it out here Patreon Show hosts can be found in these links: Dean Duplantis Christy from Twisted Twine Woodworking Austin from High Caliber Craftsman

Pulled from deep in our episode vaults comes one of our best foo & BBQ podcast episodes ever! Brad Prose (@chilesandsmoke on Instagram) joins host Mike Pecci on today's episode of In Love with the Process Podcast and discusses his love of food, photography and the history behind recipes. It's all about digging into the roots of our favorite sauces, our favorite ways to cook meats and then pushing the limits of how we cook those recipes today! --------------------------------- ►chilesandsmoke Website: https://www.chilesandsmoke.com/ ►chilesandsmoke IG: https://www.instagram.com/chilesandsmoke/ ►Mike Pecci's IG: instagram.com/mikepecci ►ILWP's IG: instagram.com/inlovewiththeprocesspod -------------> Featuring Music by: ►The Neon Droid ►Code Elektro ►Jambox.io ------------------ The Episode is Sponsored by ►BearRepublic: bearrepublic.com/ Discount code is PROCESS15 ►Puget Systems: puget.systems/go/ILWTP ►Jambox www.jambox.io ► FujiFilm: fujifilm-x.com/ www.facebook.com/FujifilmXUS/ twitter.com/FujifilmX_US www.instagram.com/fujifilmx_us/ www.youtube.com/c/FujifilmUSACameras

The guys welcome in Ashley Stroehlein, sports anchor and reporter for WCNC Charlotte, for another edition of the 'Stro Show', as they talk about the biggest storylines around Panthers camp and why she is not a fan of the Reese's BBQ sandwich.See omnystudio.com/listener for privacy information.

In Episode 028, Taryn Solie (Hot Pan Kitchen) talks with Laura Parsons from Dangerously Delicious BBQ about grilling on a Recteq! Laura came upon the Recteq brand of wood pellet grills by happenstance and has since become involved in the community, not only making great BBQ recipes and participating in BBQ competitions but also hosting visitors in her home when they come to visit the Recteq HQ, which is located near Laura's home. Listen in as Laura talks about all things Recteq and some of her favorite foods to grill!

In This Episode: This week we open with a GF finding some strange results in her BF's search history, a BF has a certain smell on his breath and it isn't BBQ and cake, creep asks Facebook possibly the hardest question ever questioned, a guy gets yelled at for not appreciating an unsolicited spicy picture, and a listener teaches a snot-nosed brat what happens when you pop their balloon. Get Judgies Merch Here: https://www.bonfire.com/store/the-judgies-podcast/ Our Patreon is officially open, if you want to see extra content go check it out!  https://www.patreon.com/JudgiesPod  Send us mail! (Addressed However You'd Like)  P.O. Box 58 Ottawa, IL 61350   Leave a Review!  https://podcasts.apple.com/us/podcast/the-judgies/id1519741238  Follow us on Twitter: https://twitter.com/judgiespod Follow us on Instagram: https://instagram.com/judgiespod  Intro Music by: Iván  https://open.spotify.com/artist/5gB2VvyqfnOlNv37PHKRNJ?si=f6TIYrLITkG2NZXGLm_Y-Q&dl_branch=1  Story Links: Time Stamps: 0:00 Intro 1:18 Erika brings up the elephant in the room 4:33 THE REVIEWS ARE IN!!!! 6:51 MAILTIME 9:14 GF hovers his history 17:09 BF breath stinks 27:14 Man asks Facebook a hard question 32:19 Return from Break 33:19 Circle Jerdge: Josh's spinoff podcasts 45:56 Listener Sound Submission 49:06 Listener Story Submission 55:57 Dude does not appreciate the lewd  1:03:05 Outro #Judgies #Reddit #Drama Learn more about your ad choices. Visit megaphone.fm/adchoices

3:05pm: Senate Passes Democrats' Climate, Healthcare and Tax Bill  3:20pm: Guy Benson Show 3:35pm: The IRS prepares to double in size thanks to the Democrats' social spending and taxation bill 3:50pm: Immigration update 4:05pm: Guest: Brian Kemp, Georgia's 83rd Governor 4:20pm: Stacey Abrams on abortion  4:35pm: Guest: Brian Riedl, senior fellow at the Manhattan Institute 4:50pm: Biden administration planning to extend Covid emergency declaration  5:05pm: Guest: Howard Kurtz- host of Fox News Channel's (FNC) "MediaBuzz"  5:20pm: Kathy Hochul loves a good BBQ  5:35pm: (Replay Gov. Kemp) 5:50pm: Homestretch: Final Update on the following: Vacuums and psychics  Learn more about your ad choices. Visit megaphone.fm/adchoices

A Friday tradition..."Little Kid or Drunk Adult" ----- What's Trending: Lady Gaga has a new role AND a local BBQ joint needs your help ----- Once normal names that pop culture basically ruined ----- Can't Beat Booker with Zac in Bastrop, Texas ----- Share Your Salary: Shelby is a softball instructor!!!

Dave and Chuck the Freak talk about the dumbest/worst inventions, Anne Heche hospitalized after fiery car crash, crazy clauses celebrities have in their contracts, a jerk that ripped off a kid running a lemonade stand, a smoke shop owner that fought off robbers with a knife, a suspect that waited 20 minutes for cops to arrest him, Blue Balls is a real condition, a man arrested after pointing a rifle at a landscaper for blocking his drive, nearly $3K worth of brisket stolen from a BBQ restaurant, how long people let warning lights go in their car, a landscaper attacked a home owner with a weed whip over a payment dispute, a guy arrested for stealing an excavator & tearing apart a parking lot, a dude busted possessing methamphetamine and sharks, former WWE superstar claims to have slept with a million women, and more!

Welcome to the 2014 90 Degree Show Week 11! This week we get our first glimpse of Bethune Cookman as they travel to Norfolk for a Thursday contest and if the tape is out the rivalry between Shaw and St. Augustine. We will announce the winner of the People Choice Awards battle from last week and our 'Word on the Street', were we talk about Drumline 2. This podcast is brought to you by SAY Marketing and Promotions, Block Band Music & Publishing, Kevin Peete of ReMax Patriots, Block Us Up - Band Blog, Smokee O's BBQ, Math-Sci Tutoring and Educational Services, Lamik's Video Sofia's BBQ and Fish, Bull City Music School, HBCU Recruitment Center, and Prodigious Music Concepts LLC Check out our website http://www.themarchingpodcast.com/ you can email the show at marchingpodcast@gmail.com, find us on IG at themarchingpodcast, subscribe to us on Facebook at The Marching Podcast or tweet us @marchingpodcast, We hope you enjoy the show!  

Time for another World Famous Jeff Does Vegas Trip Report!  This time, we're going over my most recent trip to Vegas from July 25th-27th, 2022. This episode includes reviews of my stay at The Mirage as well as meals at Village Cafe at Ellis Island, Ri-Ra Irish Pub in Mandalay Bay, Home Plate Bar & Grill off the strip, Otoro Robata Sushi & Grill at The Mirage and my not-so-awesome dining experience at Mabel's BBQ at The Palms. I recap my experience touring Allegiant Stadium, home of the NFL's Las Vegas Raiders, talk about some of the changes I saw happening along the Vegas Strip, and I share a few observations on Vegas becoming the new "family vacation destination". I also briefly discuss the homelessness situation in Las Vegas.  If you want to help support this vulnerable population, please check out the following charities: Las Vegas Rescue Mission The Shade Tree Catholic Charities of Southern Nevada Shine A Light __________________________________________________________________________ Jeff Does Vegas is an official Vegas.com affiliate!  Help support the podcast & get exclusive deals by booking your hotel stays, shows, attractions, tours, clubs and even complete vacation packages (including air & hotel) with our special link!

Join us for this extended cut with our special guest, Patricia Rossi. Drawing upon her twenty-plus years of experience in social and emotional intelligence, Patricia created the First Impressions, Lasting Impact Model to help others navigate the ever-changing social environment by maximizing their presence, performance, and professionalism in seven critical areas of influence. Her expertise in influence, impact, and impressions has helped professional athletes, business leaders, and corporations from all over the world develop their powerful social sixth sense, lead with more confidence, lean into their resilience, and jet-propel their productivity. Patricia breaks down the barriers to true social connection while debunking the stuffy rules of decorum. From the boardroom to the backyard BBQ, her clients learn the tools they need to feel more comfortable, assured, anxiety-free, and finally ditch social awkwardness and focus on building game-changing quality connections. She is a frequent speaker for top-tier sports organizations like the NFL, MLB, NCAA, and PGA. No stranger to the camera, Patricia has been a frequent contributor to many news and lifestyle programs and a television host of NBC Daytime's weekly Business Etiquette Minute for over 12 years, airing in 165 syndicated markets as well as HSN. Her depth of expertise has made her the featured business etiquette expert for Bloomberg, BusinessWeek, The Wall Street Journal, The New York Times, USA Today, Real Simple, HGTV, and others. Patricia's bestselling book Everyday Etiquette: How to Navigate 101 Common and Uncommon Social Situations, St. Martin's Press, is now in its 15th printing with no signs of slowing down. Patricia Rossi ensures every client has what they need to stop struggling with small talk, network without nervousness, dine like a diplomat, and lead and proceed with business confidence, and competitive-edge social skills.Follow Pastor Q on Instagram (@markquattrochi)Leave a ReviewPrivacy PolicyPatricia Rossi on InstagramPatricia Rossi | WebEveryday Etiquette on AmazonTaking Flight with DISCWIN A SIGNED COPY OF PATRICIA'S BOOK!Text "XWITHQ" to 97000. 

Joe Cook from Inside Texas and On3 joins the show to talk notes and nuggets from fall camp and more. Plus, the newest UT commit in FLX 30 and the newest ballpark food that combines BBQ and...peanut butter cups?

In this episode, Lynn, Anna and Emilia answer client questions on hunger and normality of it not being there, opposites attracting, removing your identity as the ‘healthy one', losing the want to be leaner when recovering from HA, food order and disordered eating, working around BBQs, finding acceptance when you've gone off track for a while, challenging the need to hit macros when not hungry, food environments and mindful eating, botox and body acceptance, managing time out with injury, managing a lack of progress in fat loss, online yoga and our ideal retreats. For more information, visit www.emilia.fitness or @emiliathompsonphd

Episode 173! In this episode we are joined by Heath Riles. We talked about all things BBQ, our recent trip to Fargo, the newest additions to hi rub and sauce lineup, BBQ NEWS, Beer Review, BBQ FAILS and more!   Contact Heath Riles: @heathrilesbbq on IG and tiktok https://www.heathrilesbbq.com/   Beer Review Martin House Brewing - Best Maid Chamoy Drip Pickle Beer Jan 6.9 Jon 4.1 James 6 Matt 3.6   SUCKLEBUSTERS WINS AND FAILS! Sammy @702inthekitchen on IG   Send your questions, bbq fails and wins to info@grabeminthebrisket.com or simply leave it as a message at 434-829-2299     HOT OFF THE GRILL BBQ NEWS BBQ USA and Big Moes show are out now! Check out the latest edition of Barbecue News Magazine.     Check us out on: www.grabeminthebrisket.com TikTok - @grabeminthebrisket Facebook- @grabeminthebrisket Instagram- @grabeminthebrisket Twitter- @grabthebrisket Email- info@grabeminthebrisket.com     Thanks to our partners and sponsors! NBBQA - National BBQ and Grilling Asssociation https://www.nbbqa.org/ Clean Space Project Gloves https://cleanspaceproject.com/discount/brisket?redirect=%2Fproducts%2Fcsp-nitrile-gloves Oklahoma Joe's https://www.oklahomajoes.com/ Sucklebusters https://www.sucklebusters.com/ Dalstrong https://dalstrong.com/?ref=S1CLUEQO6rEHh9 CoolieNation https://www.coolienation.com/brisket Cambro Mfg https://www.cambro.com/ Texas Brew Hopper https://www.texasbrewhopper.com/ The Smoke Sheet https://www.bbqnewsletter.com/ Bolner's Fiesta Spices https://www.fiestaspices.com/ YETI Coolers https://www.yeti.com/en_US  

Episode 121 Building a Friendly Ghost Kitchen with Shawn Walchef   https://restauranttopia.com/episode-121-building-a-friendly-ghost-kitchen-with-shawn-walchef/(opens in a new tab)   About CALI BBQ Since opening Cali BBQ in 2008, Shawn and Rositsa Walchef have incorporated the Bulgarian traditions of hospitality into every facet of their expanding business empire, from evolving their restaurant for 2020 and beyond with easy online ordering of BBQ online, to publishing podcasts and other digital media through Cali BBQ Media. Cali BBQ Podcast — Digital Hospitality Digital Hospitality is a weekly business and marketing podcast produced by Cali BBQ Media and hosted by restaurant owner and thought leader Shawn Walchef.     https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5    Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/   Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia   Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/ 

On today's episode of the HowToBBQRight Podcast, they're giving the parents more homework than the kids at school, this year (00:45), and there is still time to get invited to our VIPP, A.K.A. Very Important Pig Pickin' (04:07). Malcom reminisces about the first time he got invited to talk with Greg Rempe on The BBQ Central Show (05:10). Our buddy SwineLifeBBQ got invited to cook a VERY prestigious BBQ Competition (06:20). This list I found from America's Test Kitchen put a VERY special mayo at number one (10:29), and Malcom still hasn't tried the new Whataburger that came to town, recently (14:00). Malcom made the best Salmon he's ever cooked, but it was in an Air-Fryer (16:27). Pimento Cheese absolutely belongs on Cheeseburgers (22:36), and you can amp-up that burger even more with Sweet & Spicy Candied Bacon (29:18). There is hardly anything on this planet that you can't put on a Slider Roll and make it more delicious (33:10). Malcom explains how to get more smoke in your cooks on vertical competition smokers (37:58), and I'm interested in Malcom smoking a skinless hog head (43:59). One of our community members wants to know if Malcom wraps Pork Butt, and what temps should they be looking for (49:27)? This is your last call to sign up for the Townsend Spice & Supply SCA Cookoff (53:50).

Stu sits down with Nikita Koloff at Camel City BBQ Factory in Winston-Salem, NC to talk about his upcoming Man Up Conference in Fort Mill, SC, that will take place August 25th through the 27th.

Ked and Brownie are back with NHL offseason news such as: -Hockey Canada -San Jose Sharks Updates -Who won the Tkachuk trade? -Calgary glass half full / is Jenkins a curse? -Did the Penguins upgrade their defense? Brownie has an offside question, Ked is super positive and on point, and the boys talk about their top 3 family BBQ themes. Do you listen to The Morning Skate? Please be sure to leave us a review on iTunes. Every review lets us know how we're doing, how we can continue to make the podcast better and help us land future guests. Be sure to check us out at www.morning-skate.com Follow us on social media! Facebook: www.facebook.com/morningskate/ Instagram: www.instagram.com/morning_skate Twitter: twitter.com/morning_skate

... a chat about footy, BBQs and who'd you'd invite to the perfect Weekend Session! 

Food may be a universal language, but how much gets lost in translation when you're eating in a place where you're not a native speaker? Dave shares a few of his recent linguistic travails, and compares notes with Noelle and Chris, before revisiting the rural Osaka ramen-shop moment that very likely changed his life. Also: Dave as the Park's BBQ shepherd, locals-only restaurants, a return to Duck House, Chris in Las Vegas, inauspicious fork drops, velveting the shrimp, doing whatever it takes to win over the waiter, OG smørrebrød, Golden Century, Hop Woo's trilingual menu, and Dave's tips for avoiding the tourist tax. Hosts: Dave Chang and Chris Ying Guest: Noelle Cornelio Producer: Mike Wargon Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

(August 2, 2022 - Hour Two) 10:14pm - As you may or may not know, the CEO of KCBS has resigned and taken a position outside of BBQ. Tonight, Emily Detwiler makes her first appearance on the show not being tied into live fire (for now). We will talk about ow she came to be the CEO for KCBS, what her most important accomplishments were during her time and what ultimately drove her out of the position! Most importantly, I will ask her where she she's the organization heading now that she is no longer at the helm! You won't want to miss this one! 10:35pm - Closing the show tonight is long time fan and budding YouTube superstar, Joe Martinez from Smokin' Joe's Pit BBQ! Joe reached out to me a few weeks ago and said he was going to do a video cooking a brisket while using MAYO as a binder! After I saw the video, I was compelled to have him on to discuss the whole process! Tonight we learn about the whole thing from start to finish and what his thoughts were! BBQ Central Show Sponsors! Big Poppa Smokers Green Mountain Grills Primo Grills Yoder Smokers David Leans / DoWellness - GET FIT for $200/month) Cookin Pellets Fireboard Smithfield Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Bub 'N Mutha's BBQ Rub Vortic Watch Company

Albert from Ochoa's Smokehouse joins us for a very special listener highlight! We begin with highlights: Did Frankie finally master hot & fast ribs? Jay shares some magical pork candy. Wes experiments with Nawabi and Tandoori marinated chicken thighs. BBQ question of the day is, “Any tips for cooking my first brisket on a vertical charcoal smoker?” Check out this weeks Grill Coach Recommendation at TheGrillCoach.com! After the break we have a great conversation with Albert from Ochoa's Smokehouse. Albert shares his cooking background and some lessons and favorite takeaways from listening to the show! We talk Traeger, pellet grill smoking, cooking with the family, pastrami, and so much more! Check out Albert @Ochoas_Smokehouse on Facebook, Instagram and Youtube! Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don't forget to share!Support the show

On this week's episode of GMFST, Mark Markiplier Fischbach and Tyler Apocalypto_12 Scheid dive into the ins and outs of non-competitive sports! This ELEGANT duo kick things off with a rousing discussion surrounding hot dogs and BBQ briefcases before diving into the big question of the week: is marching band a sport?

“When smoke impact in the vineyard is great enough to impact the fruit and causes inferior wine, then we start calling it smoke taint.” explains Anita Oberholster, Professor Cooperative Extension Enology in the Department of Viticulture and Enology at the University of California, Davis. During a wildfire event, the lignin in vegetation is broken down, releasing volatile phenols. While there are naturally occurring phenols in grapes, this release causes an excess which can impact the final product. Some tainted wines smell like camp fire, smoky, BBQ, and even bacon. New research shows there is an aftertaste, an aroma you perceive in the back of your throat, that creates that ash tray character. Fruity aromas natural to some varieties can mask smoky aromas quite well. While green aromas like green pepper bring out the undesirable smoky traits. Some varieties may stand up to smoke taint better than others but there has not been a definitive research project on this yet due to the complexity of the testing process. Barrier spray research is still in its infancy. Early testing shows that barrier sprays need to be used preventatively. One trial showed a slight impact that could make a positive difference in a light smoke taint situation. The additional challenge with sprays is that they need to be washed off which uses a lot of water. Listen in for Anita's number one tip for growers. References: Anita Oberholster, UC Davis Viticulture and Enology Webpage Key Information on Smoke Effect in Grapes and Wine: What can be done to identify and reduce smoke effect in grape and wine production? (Western Australia Agriculture Authority) Grower-Winery Contracts and Communications about Smoke Exposure to Oregon's 2020 Wine Grape Harvest SIP Certified Step-by-Step: How to do small scale fermentations Sustainable Ag Expo November 14-16, 2022 | Use code PODCAST for $50 off The Australian Research Institute Smoke Taint Resources Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org. Transcript Craig Macmillan  0:00  And with me today is Dr. Anita Oberholster . She is Professor of Cooperative Extension, enology in the department of Viticulture and Enology, UC Davis. And today we're gonna talk about smoke taint. Welcome to the show.   Anita Oberholster  0:11  Thank you. Thank you for having me.   Craig Macmillan  0:13  This is a problem that has gotten a lot of attention in the last few years in California, I think a lot of us was surprised to find out it's been a topic of conversation in Australia for much longer than that. And yet, we still have a lot of questions. And we still don't have a lot of answers. But we're making progress. We're learning more about this. So first off, can you define what smoke taint is?   Anita Oberholster  0:35  Sure. So the first thing I would want to say is that, you know, when a vineyard is exposed to smoke, we talk about smoke impact, this potential smoke impact. Smoke taint is actually a sensory term. So that is when you have something that causes a decrease in quality or fault in the wine, then we start calling it taint. So when smoke impact in the vineyard is great enough that it impacts the fruit in such a way that it makes wine that is inferior and has a fault, then it is smoke taint. So smoke impact in grapes causes potentially smoked taint in wine. That clear?   Craig Macmillan  1:16  Absolutely. So there would be smoke impact then, as a standalone, what would be smoke impact?   Anita Oberholster  1:21  Okay, so smoke impact would be that there was fresh enough smoke that the grapevines were exposed to that the grapes absorb some of the volatile phenols coming from the smoke, so that it's more than normal. So smoke impact would be there were some absorption that took place. So grape composition is not totally what it was before smoke exposure, that would be smoke impact.   Craig Macmillan  1:47  And then smoke taint is what happens when you turn it into wine. The aromas that you get from that?   Anita Oberholster  1:51  Yes, and if the smoke impact was enough, because if you only have a little bit of absorption, that may still be a result in a wine that has no problems, right. So the smoke impact has to be at a certain significant level before we see a problem in the wines. So it's very important to know just a little bit of absorption do not always equal a problem in the winery.   Craig Macmillan  2:16  What kinds of aromas in terms of like descriptors and also then what kind of compounds, their aromas are compounds, what kind of compounds are we talking about?   Anita Oberholster  2:27  Okay, so I'm gonna get a little bit scientific.   Craig Macmillan  2:29  Do it please.   Anita Oberholster  2:30  So if you think of smoke, right, if we think a wildfire smoke, you have a lot of vegetation burning . So 15 to 25% of wood is lignin now lignin is what give celery its crunch, okay, so it's what it's the fiber you food. It's what gives wood its structure, its hardiness. When lignin burns, it actually release a lot of compounds. When it breaks down, we call thermal degradation. It releases a lot of compounds that we call volatile phenols. It's a whole range of compounds. And these compounds are naturally present in grapes. So that is something to remember, naturally, in different grape varieties in different regions would have natural, a certain amount. Now you have an excess amount in the air that can absorb onto those grapes because grapes are little little sponges, that absorbs the extra volatile phenols. Now if you have an excessive amount of volatile phenols, then it can result in wines with off flavors. Now what we talk about here is on the nose, you can get very campfire, smoky, BBQ, bacon, medicinal and the list goes on, aromas, but what for me is very distinctive, I call smoke taint, we call it a ritrum nasal character, or people talk about an aftertaste, it's actually an aroma you perceive in the back of your throat because what happens when these volatile phenols absorbed onto grapes, part of their defense mechanism is they attach sugars to it so as soon as you add sugars to it, this moment of fear now there was a really small compounds that's volatile and you can smell becomes non volatile because it is now larger in weight. But when you make wines both the free and without, so both of those with sugars on and those who have no sugars on, gets released into the wine. That rates your changes within the enzamatic activity, the pH of wine. And when you taste a wine, you have enzymes in your saliva that can actually release that bound. And we think it's that action that gives you that ashy character in the back of your throat. So it's a ritual nasal character because the back of your nose is connected to your throat as we all know when you have a cold and basically that release makes you perceive it and it's like an ashtray character if you can imagine an old campfire in the morning but that smells like if you licked that what that would taste like or if you smoking you have the old ashes there. I mean, I used to as a kid, my dad used to smoke a pipe, put the old coal pipe in your mouth and suck on it, that kind of taste. So obviously, that's very awful. So that would not be something that will increase the quality of your wine. So that for me is smoke taint. I have to caution that if you smell like, you know, smoke or something in wine, and only that, that doesn't always mean smoke taint. And there's other things that can happen in the wine that could also give you those characters. And you know, even barrel aging, some barrels can give you smoky character. So I want to caution people not to smell smoke and go oh, this is what tainted. Really focus on is there that aftertaste character that ritrum nasal, ashy character that's really distinctive.   Craig Macmillan  5:48  Are there particular compounds that are kind of hallmarks that either are the most commonly found in wines that are identified as having ssmoke taint from a descriptor standpoint. Or ones that just tend to travel with those descriptors, even if they're not the compound itself? You know, what I'm talking about, like a proxy? What are those? And where did it come from?   Anita Oberholster  6:05  Yeah, so we do have, you know, and we can thank our Australian researchers for that, because they've been working on this for much longer. And they have found about seven key volatile phenols, I can list them guaiacol, 4-methylguaiacol, syringol, 4-methylsyringol, p-cresol, o-cresol and m-cresol. they have identified six individual bound compounds that also correlate with smoke. So they've actually isolated them looked at them showed that they correlate with smoky characters, and the distinctive smoke taint character in wine. However, research continues. Even analyzing all those compounds, does not give you 100% predictive power, it's only about 70%. So we do think that there are more compounds that we need to keep on looking for. And that's something we're actively researching, but also the matrix. So the matrix is everything but what you're talking about. So for wine, it would be everything but the volatile phenols. We know that how much phenolic or color, polysaccharides, proteins, alcohol, sugar is in that wine, all of that influence the perception of smoke. So that can also be why the predictive power isn't that great. It could be everything else, not just the mark compounds. For instance, we know like fruity aromas can mask the smokiness quite well. But green characters like you know, the green pepper character or grassy characters, they actually uplift, smokiness, that's from research coming from South Africa. Very complex, everything in the wine influences something else.   Craig Macmillan  7:41  You know, that actually just remind me of another another question. Do we know? Are there certain varieties that seem to be much more prone to either suffering from smoke impact or if they do suffer from smoke impact, having being identified as having smoke taint later on down the line?   Anita Oberholster  7:57   Yes, you know, it's it's difficult. We really need more data. We we know, a variety like Pinot Noir, for instance, seems to be pretty prone to showing smoke. But is that because they absorb more? Is it something to do with the skin structure? Or is it just because they many times make wines where most simpler matrix is then, for instance, a full bodied Cabernet Sauvignon? And it's really difficult to know, we know that, for instance, Syrah naturally have very high levels of volatile phenols and can handle additional volatile phenols come from smoke quite well. That doesn't mean you can't get smoke impacted Syrahs. I've seen them. But so Syrah seems to be more robust. It seems to ask you know, Pinot Noir definitely more sensitive, say then Cabernet Sauvignon. Cabernet, Merlot, Cabernet Franc, Petit Verdot. I think the Petite Verdot perhaps a little bit more sensitive to the Cabernet Sauvignon but this is more based on anecdotal experience, rather than having enough research data to really piece it out. For us to really determine this, we would have to intentionally smoke different varieties so that they actually at the same ripeness point gets exposed to exactly the same volatile phenol compositions and smoke composition, and then evaluate them. As you can imagine, that's not easy to do.   Craig Macmillan  9:20  No, it's not. Maybe I'm misremembering this, but I think I read an article where researchers were tenting rows of vines, and then building fires at one end and then blowing the smoke into the tent. And I was like, that's genius. But then in the, in the conclusions, right, the discussion, limitation, it's like, yes, but did we use the right wood? Is the intensity right? Is this over top, you know, you know, all these other variables and you're like, oh, God, you know, holy crap, what are we going to do? You know. And a lot of it's going to end up being what work that you guys are doing, which is just real in the field research when things happen, you just go study it as best you can. Yeah, you know, so it's gonna be a long time for us to figure a lot of these things out.   Anita Oberholster  10:03  Yeah, we do a combination of it. But it's not easy. We've done some intentional smoking last year. And you know, we built a tank, it was like 36 feet by seven feet by 10 feet to cover for vines in our Vineyard. Just to test barior sprays, right. And then to figure out what to burn, we had some natural ash that we analyze. So Tom Collins in Washington State University, he used to burn natural vegetation and gave up because to keep it consistently the same, to know that everything was exposed to exactly the same smoke. It's difficult. So we've moved to like using pellets, but then not all pellets give up the same depending on what what they're made of, and usually hard work. And what we usually burns here in California is soft wood. So yeah, it's tricky. We had to play around with a lot of different fires to figure out which source material we should be using for for our intentional smoking. And we will keep investigating, we're trying to mimic the real situation as much as possible, but it's not perfect.   Craig Macmillan  11:06  What is the window, or the progression of the windows for smoke impact on grapes when they're most vulnerable?   Anita Oberholster  11:13  Yeah, you know, unfortunately, I have to tell you, basically, from the moment you have a berry,. There was this research in Australia on Merlot vines where they actually intentionally spoke, expost ir to smoke over three seasons at different growth stages. And they did find in that study, the most sensitive was from verasion on onwards. So from sugar accumulation onwards, right, our color change onwards. However, we've had many instances of now our vineyards that were only exposed to smoke before veraion. At pea size even and still ended up making smoke impacted wines. So I want to caution I would say the risk gets higher from verasion onwards. But unfortunately, you're not safe if your smoke exposure was earlier.   Craig Macmillan  12:04  So it's an issue no matter what, basically.   Anita Oberholster  12:07  Yes, unfortunately.   Craig Macmillan  12:08  That's unfortunately, but also, that's good to know, that's really, really good to know, because I think we're thinking, oh, you know, it's a tiny berry and its all waxy and you know, it's not going to be an issue. And then, you know, four months later, three months later, suddenly, it's a problem.   Anita Oberholster  12:20  I also heard this rumor of my grapes are fine, because they were overripe with smoke exposure. Now, unfortunately, that does not work either. It will absorb smoke, even if it's very ripe. The enzyme activity within the berry do decrease somewhat. So there might be a difference in how much they actually attach sugars to it, or, like these volatile phenols. But they're still sensitive, you still have a risk, there's unfortunately no period that you don't have a risk if you have a berry on the vine.   Craig Macmillan  12:50  Got it. Oh, related. This reminds me of something. So the volatile phenols that we're talking about. These are compounds that are out in the air. They're part of smoking in quotes, but they're not ash. Ash is something's completely different, right?   Anita Oberholster  13:05  Yeah. So ash is carbon, mostly right? So what can happen and this is the confusing thing. When you have a fire ,volatile phenols are very small, you can't see them, right. So what you see is the debris or the particulate matter, volatile phenols on their own actually break down very quickly, they phyto oxidize in the air within hours. But now they can absorb on to particulate matter. So they can absorb onto the ash. And when they absorb onto the ash, we do not know how that impacts their degradation. So there's where the issue comes. So and this is why we say only when smoke is fresh, is there any kind of relation between particulate matter and risk of smoke exposure. The older that ash gets, the older that smoke gets, the less it contains volatile phenol, phenols. And the lower your risk of smoke impact, if that makes sense.   Craig Macmillan  14:02  I was just going to ask you about that. You've mentioned freshness in some of your other work. How fresh is fresh and how does it change over time? And is there any way I can sleep at night thinking that this has been out there for three days or whatever?   Anita Oberholster  14:14  Yeah, you know, it's difficult, So basically at the moment, fresh ash is defined as anything less than 24 hours old. Now that's based on anecdotal data. The Australians had a fire, all the smoke moved in a column over the ocean and came back as one big column over  McLaren Vale. And it was more than 24 hours later, and McLaren Vale was fine, there was no impact. So that was all anecdotal, but my own observations really do confirm that. I'm not saying you have no risk if the smoke is older than 24 hours, but your risk definitely substantially decrease. The older that smoke gets. Because what happens the volatile phenols starts breaking down, even those absorbed onto particulate matter starts breaking down. So after you know two, three days eyes that smoke is particulate matter. It doesn't contain the compounds that can absorb onto the grapes and into the graves and cause a problem.   Craig Macmillan  15:10  We've talked about time, in fact about windkow. Let's pretend Craig's a grower, I was at once but I am not now. What can I do? What should I do? What should I not? Do I have any kind of agency in this process?   Anita Oberholster  15:21  I wish I could tell grapegrowers what to do. I have some cautionary tales. If I can put it that way. Please, please. So what I would say is currently, we do not recommend anything. We've looked at some berry sprays, things they can spray onto the berry to protect it against the volatile phenols in the air. We've tried kaolin or surround, you know, the claim. Yep, yep. And it has shown some efficacy. So if you want to spray that on, you can try it. But it's not a silver bullet. In laboratory conditions. This is now 100% coverage, I saw about a 30% decrease in the amount of volatile phenols absorbing from smoke. But now remember, in a vineyard setting, you're not going to get 100% coverage, you may get 30 to 40% coverage. But it's a fact where if you only have a little bit of smoke exposure, that every little bit of prevention could actually mean the difference so that you end up with grapes that's not impacted and make good wine. This is always going to be preventative. Growers might have heard of the study that you looked at Praka, and it showed really, really good efficacy. However, after that initial study, there's been two more studies that showed no efficacy, and some that actually showed it resulted in the absorption of more of volatile phenols. So I'm cautioning against using Praka.  I've looked at EMP barrier, I've only done one study 100% coverage. So keep that in mind. And one of their compilations, jin3e showed something very similar to surround not better. But in a similar similar realm. Here's the problem with whatever you put on, you need to wash it off. At this stage, it seems the volatile phenols absorbs onto the barrier instead of absorbing onto the berry. However, if that barrier is still there, when you pick the grapes and make the wine, it dissolves from the barrier into your wine, so you're no better off, you still have to wash it off. And that's the problem because removing that clay from the berries, that's very difficult and will need a lot of water, which is my other problem with the solution. We are continually looking at other barrier sprays, if we can find something that potential you don't have to rinse off. Because that would obviously logistically and for many other reasons be a better option. There's something else I would like to say. Some of these studies looked at compounds I just mentioned, like Praka in some of the studies and actually made it worse. We are concerned a lot of applications use the stickers, many times it's oil to get the compact stick to the berry. If there's too much oil in whatever you are applying, it seems like it doesn't dry out. And if you have something wet on the outside of the barrier that increases the volume of the berry, or potentially is a liquid and the outside of which the volatile phenols can absorb and then absorb for concentrate in that liquid and then go into the berry. That may be why in some circumstances, some compounds are making it worse. Some berry sprays are making it worse. We saw people applying fungusicides and things like that that also made absorption worse. So currently, really if there's smoke in the air, and you do not have to apply something to your grapes, don't. We're really worried about applying anything while there's smoke in the air. If you want to apply something as a protection, the only things that showed some efficacy is basically surround or potentially some of these EMP various sprays you have to do it preventative, you need to do it before there's any smoke. So you're going to do this not knowing whether you actually need this protection or not. When the smoke is there, it's too late. Please do not apply anything to you grapes, your vines while there's smoke in the air. Wait until the smoke clears. If you do have to apply fungicides and other things. That's important. The other thing also there's been some studies looking at leaf removal or not leaf removal. Now the thing is the volatile phenols can also absorb onto leaves. And actually when you have a big canopy, that canopy can actually sort of protect your grapes because the volatile phenols is absorbing onto the leaves, not onto your grape bunches.   Craig Macmillan  19:40  We don't believe or we don't know at this point or we don't believe that those things aren't going to be transported from a mature lead back to the berries just like I'm transporting all these other precursors and amino acids and you know excetera?   Anita Oberholster  19:52  Yes, good question. So here's the thing. There's one study that looked at this and showed that translocation from the leaves to the grapevine bunches is possible. Now here's the problem, we think it's very limited, because we still see more advantage from having a canopy there than not having a canopy. So here's the thing. There's a study that looked at a big canopy that looked at leaf removal before smoke, and then looked at leaf removal after smoke. Now, having the big canopy resulted in grapes with the least impact from the smoke than those that had leaf removal before smoke, worst impact as you can think, because the berries were totally exposed. And then the leaf removal off the smoke did help with the smoke impact in the final wines. However, there's other studies that didn't see a great impact by doing leaf removal. And there's a risk with doing leaf removal. Because if you do leaf removal, and there's another fire, or more smoke than you might do just made it worse. And obviously we are in California, you actually sometimes need some shade for your berries. So we are concerned about sunburn and other things like that. So we're not, even in Australia, I've talked to them as well, they're not recommending leaf removal, we think that risk is too high in the benefit too low at this stage. We are I'm just started a study at Oakville experimental station where we can look at translocation between leaf and vines a little bit more and get a better and I should say leafs and grapes and get a better idea about the kinetics of this translocation. When does it happen? Does it only happen when you also have sugar translocation happening? We would no more than a couple of years.   Craig Macmillan  21:32  That's good. And I hope that everything continues apace. I'm very pleased to see how much research has been funded in this area. And also the collaboration. I think that the whole West Coast working together I think is a fantastic thing. And I hope that we can continue that model going forward. This isn't one of those problems where you know, we got a supply side grower, and then we have a consumer, the winery. And often we draw a line between those two. This is an issue that somehow we got to find a way of working together on this, we've got to find a way of finding some balance in terms of what the outcomes are going to be or what's going to happen. At this point qhat do you what do you think about that? What are what are things that you've come across that seemed like they made the community that if you will function or where things just clearly were problems that were going to be really, really bad? In kind of the more like logistical, social, economic realms?   Anita Oberholster  22:20  Yes, I guess communication is key, right. And I do feel that this is a heavy burden that should be carried equally by the grape grower and the winemaker, there's been a little bit of everything. You have the situations where some grape contracts were canceled with no rhyme or reason, it seems like. And then you have the situations where you have winemakers that talk to their grape growers. Made bucket fermentations with their grapes, brought them in, tasted together, looked at the data, had a discussion. And that's really optimal. So what I really would like to see is that before there's a smoke event, before harvest, right, in the offseason, there needs to be clear communication about how this process is going to work. You know, the grape grow needs to know, okay, what stands in my contract? Okay, what does that mean? When are we going to evaluate the grapes? Who's going to pay for the testing? Who needs to take the samples, take it to the lab? Do we do bucket fermentations? Who do the bucket fermentations? Who's going to taste these wines? And all of these things optimally should be about communication and a shared experience right effort between the grape grower and the winemaker, that's really the best situation. So for growers, I would say, talk to the winery and make sure that there are steps in place, don't assume they are there, make sure that they are actually in place and what they are, what's going to be your responsibility. How's that conversation going to go? If there is a smoke event, it's really important. But also for growers, you know, I'm recommending, I know that testing is really expensive. However, if you can, for crop insurance, you need a sample of each block of each variety, which is a lot. But even if you can just take a composite sample, you know, 300 berries in a bag. I mean 100 If you don't have a lot of grapes, in a bag, throw it in your freezer. Every couple of weeks from verasion. I would say our risk for smoke exposure really exponentially goes up from verasion onwards. So I would say from verasion, take a berry sample, throw it in your freezer. If don't need it, you don't need it. But if there's a smoke event, then you can go back to your pre smoke sample. You can have that analyzed with your harvest sample. And you can see what's the difference? Because the problem is we do not have public baseline. And we're at baseline I mean for the main varieties, what is normal for your area, what is the normal amount of volatile phenols. Because this is the problem we're all doing testing, and then say, now we're supposed to know what's elevated. How do you know what's elevated if you don't know what's normal. And then like I just said, you can get smoke impact without wine taint, right? How much elevation do you need before it actually results in a wine that's tainted, and that's what we're also trying to address. But we're only now this season will be our second year for baseline. Trying to determine baseline for the seven main varieties in California to at least as a reference when you get numbers back from the lab so that you can interpret it more easily. And we're also doing threshold studies in wine. That is, how much of these compounds can be in a specific wine matrix before it results in a decrease in quality. That's what we're trying to do. I call it the two bookends. If we have the two bookends, then contracts can be more specific, perhaps they can even have numbers in them. Now numbers is difficult because we just don't have enough data to know whether what is a good number to put in a contract. I mean, there's some numbers out there based on guaiacol and 4-methylguaiacol. That's only two of the seven free vlatine phenols. That doesn't even take the bound into account. So this is something I do want to tell a grower and this is really important. Crop insurance is based on only guaiacol and 4-methylguaiacol, only to marker compounds. Here's the problem, you may have smoke impacting your berries, and that guaiacol and 4-methylguaiacol number is below quantification limits, right? So you think you're good, no problem. The issue is most of these free volatile phenols depending on when grapes are exposed to smoke can be in the bound form. So you don't see it. But now the winemaker takes those grapes, he makes wine during the winemaking process, up to 30% of that bound can be released to free. And now suddenly you have a problem because it made wine that impacted but according to crop insurance, your data did not show smoke impact. And this is why we're really telling people to do small scale fermentations. And I know don't ask a grower to do fermentation is not a small ask. So that would be great if your winery was prepared to do it. But it's not that difficult. I do have a video on my website. I cringe saying this. But it was done overnight. But there you go,   Craig Macmillan  27:31  There will be a link to that particular video, by the way, I think I thought it was great. I thought it was I thought was fantastic. It is a little intimidating, I have to admit, but it was really, really good and a lot of numbers and a lot of things. But but you got it, you got to do it, you got to do it. Right. I mean, there's no other sense.   Anita Oberholster  27:45  I think, you know, I tried to on the fly, in my brain, make it so that somebody in a kitchen can do it, using things that you may have at on hand right to make the wine. So the advantage here is crop insurance meeting us halfway. They said so long as you can show chain of custody, so long as I bucket fermentation actually represents that block for that specific variety, they will take that wine number so that one you can take that bucket fermentation and get that analyzed for guaiacol and 4-methylguaiacol. That may still show safe and then why may still end up being smoke impacted six, nine months later that unfortunately do happen. However, your chances is much greater that it will show you impact if you had impact just because you had that 20 to 30% that can be released during the primary fermentation process. And this is why we recommend that. Now that you know the story gets convoluted because there's some people now saying but grape analysis and wine analysis gives you the same number. There's some researchers out there saying that. And it's true for how they looked at the grapes, the grape number and the wine number was the same. However, most labs will take the grapes, homogenize it spin down the juice and analyze the juice. That's not an extensible amount of skin contact you really to get the same amount that will end up in the wine, you need at least five days of contact.   Craig Macmillan  29:15  Okay, there is the key.   Anita Oberholster  29:16  And so that's why I'm saying just do not do a mini fermentation because you need that skin contact time. Researchers that say that grapes on wine they get the same number by analysis is because for their sample prepping the grapes, they did something like a five day course.   Craig Macmillan  29:31  But also because if you have an active fermentation, you are having some enzymatic activity that's going to break those glucosides and set those phenols the variable freeness free and that's what's happening in reality. So that's that's part of it.   Anita Oberholster  29:45  Good point. So this is what happening. Yes. So especially in the beginning, as soon as you crush your groups, there's enzymes within the cells of the groups and then gets released and they can release the sugars from the volatile phenols. Now during the winemaking process in the beginning until the alcohol formation gets too high, the alcohol do inhibit these enzymes, you get that release. And then after that, you also have the fact that wine has a low pH between three and four. And so you get some acid release as well, because they're acid liable, meaning that they do release the sugars over time. But that type of reuse is slow.   Craig Macmillan  30:24  That's a good question. Is there an unknown effect of pH on this? You know, you talk, you talked about a target pH that many winemakers would like to have. But I know that it was along the central coast, it's not unusual to be three, seven push and three, eight going from there. And in other spots, making white wines with three twos. Do we know what the what the effect is?   Anita Oberholster  30:42  Okay, so here's the thing, I'm not recommending acidifying your wines to a ridiculous low pH and then adjusting it to get to get more to release. The thing is, there is a pH effect, but it's not very strong. So in the range of wine, this is why after wine is made, these bound compounds are actually pretty stable over five, six years, you may get another 10 15% releasing, okay. So that they don't actually release a lot at the wine range pH. So in a short period of time, I don't think it's worth doing that kind of thing. Just to give you some context in the lab, if we're trying to hydrolyze basically to remove all the sugars from the volatile phenols. We adjust the pH with hydrochloric acid or sulfiric acid to pH one.   Craig Macmillan  31:33  Oh my god!   Anita Oberholster  31:34  Then we heat it at 100 degrees Celsius for one hour. And it still does not release that.   Craig Macmillan  31:43  Holy cow.   Anita Oberholster  31:44  So just want to say this is extreme conditions. Because you know, in 2020, somebody contacted me and asked that winemaker wants me to spray to tartaric acid on my grapes to break down the glycosides. Now, obviously, that is a lot of unnecessary labor, because it's gonna do nothing to those bound, volatile phenols.   Craig Macmillan  32:05  That's gonna be an uncontrollable situation, man.   Anita Oberholster  32:07  Yeah, so that kind of thing. You know, I have to say, I want to invite growers. If somebody asked you to do something weird, or something you think is really not needed, you're obviously free to contact me and I will share my knowledge which they may forward to the winemaker.   Craig Macmillan  32:24  Well, it's part of the communication.   Anita Oberholster  32:25  I actually have a cooperative extension specialist for the for the enology side for the wine side, I true believer, all wines, and all good wines are made in the vineyard. Yeah, I you know, I'm a farmer's daughter. So I get it. So I really do want to look out for both sides. Because where would a winery be without grapes?   Craig Macmillan  32:45  And where would a grape poor be without wineries?   Anita Oberholster  32:47  Exactly right. So it's a two way street. And we need to figure this out together. You know, it's a difficult situation. And unfortunately, we don't know that much more than 2020. But I think we know more about how to prepare ourselves. And sometimes not, you know, knowledge is power, even just knowing what we don't know, is power. And just being more informed is power, right? The more you understand about the problem, the smaller the chance that somebody can come and tell you something that's totally wrong, and get you to do something that actually makes matters worse, which wastes your time or waste your money and is not going to help.   Craig Macmillan  33:27  So we only got about another minute here left, we got to wrap up. What, is there one thing that you would recommend to a grape grower on this topic related to this topic?   Anita Oberholster  33:37  I would say please store berry samples. Buy a freezer, and store samples. There's so many people that's now in litigation, and they asked my help. And I can't help them because they don't have a grape sample. And even the sample you sent to the labs that were smoke impacted those samples. Keep reference samples of them too. You never know when you need to go back to them. It breaks my heart when I can't help them prove what they're trying to tell me because they just don't have the samples to analyze. It's really important and and please talk to your winery, make sure that you know what steps to take. Talk to your crop insurance know what steps to take to ensure that you're at least covered if you need it.   Craig Macmillan  34:25  Where can people find out more about you and your work?   Anita Oberholster  34:28  So you know, I'm on the viticulture enology, the Department of Viticulture and Enology website, just look under personnel. I'm there, my contact details are there. There's a link to my bio and some of the work that I do and you know, just send me an email. It's very important to say persistence is key. I do receive more than 100 emails per day. So it's sometimes difficult to get to everybody and sometimes I really miss important emails. That's a shame. So it's really good when people actually send a repeat.   Craig Macmillan  34:59  Okay, Hey, good advice. So our guest today has been Dr. Anita Oberholster  Professor Cooperative Extension Enology in the department of Viticulture and Enology, UC Davis,. Thank you so much for being a guest. This is a hugely important topic and obviously isn't going away. And the science on this is developing. Golly, probably by the month. You know, as I watched the literature, there's new publications on this topic globally. Every issue of something so keep up the good work, keep us informed. We'd love to have you back in the future and we'll talk some more about what we learned.   Anita Oberholster  35:29  Absolutely. It was great talking to you   Transcribed by https://otter.ai

Today we take a deeper dive into how former Hampton County attorney Alex Murdaugh and former Palmetto State Bank CEO Russell Laffitte allegedly defrauded a deceased quadriplegic man — and then tried to cover their tracks. We show once again that there is no “bottom” in the world of South Carolina's good ole boys. Also on the episode, Liz Farrel gives you a behind the scenes look at Laffitte's federal bond hearing and Mandy updates you on Dick Harpootlian's motion for a gag order in the murder case. Plus spirited analysis from Eric Bland and Justin Bamberg. The Murdaugh Murders Podcast is created by Mandy Matney and Luna Shark Productions. Our Executive Editor is Liz Farrell. Advertising is curated by the talented team at AdLarge Media. Special Event Alert: Plan your next visit to Hilton Head Island, SC near August 13th to experience Beachside Brews, Bourbon & BBQ at the Westin Hilton Head Island Resort & Spa. Visit sipadsavorseaside.com to learn more. Learn more about our friend Luge Hardman's book, Life After Loss by clicking this link: https://amzn.to/3zhfCpz Find us on social media: https://www.facebook.com/MurdaughPod/ https://www.instagram.com/murdaughmurderspod/ ** Click to ADVERTISE WITH OUR MEDIA PARTNERS AT FITSNEWS.COM ** For current and accurate updates: Fitsnews.com or Twitter.com/mandymatney Support Our Podcast at: https://murdaughmurderspodcast.com/support-the-show Please consider sharing your support by leaving a review on Apple at the following link: https://podcasts.apple.com/us/podcast/murdaugh-murders-podcast/id1573560247 Support the Reporting: https://www.fitsnews.com/fitsnews-subscription-options Learn more about your ad choices. Visit podcastchoices.com/adchoices

SEC Mike Bratton (@MichaelWBratton) and his Cousin Shane (@BigOrangeVolz) share the latest news around the league! Shane doing what he can to get Buddy's BBQ to sponsor the show (1:15), listing the SEC openers in terms of their watchability (2:30), Mizzou camp updates: projected starter ineligible for the season and star defender is back from injury (31:00), Tennessee camp update: Josh Heupel loves size and speed of his players and freshman receiver turning heads early (39:30) All show music comes via Nashville band Crimson Calamity; check out their work by clicking the link below:  https://open.spotify.com/artist/29HGeJEcYHBJlyt4xIcLBw?si=GJoEOr0YSoeqWkrjhCc0Ug Advertising inquiries: thatsecpodcast@gmail.com Donate to cousin Shane's beer fund via CashApp: $thatSECpodcast Show call-in number: 615-800-5683 We have t-shirts for sale! Check out our merchandise store featuring shirts, hoodies, stickers, coffee mugs, pillows, phone cases and more: https://www.teepublic.com/stores/thatsecpodcast?ref_id=19055 Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Boogie Monster celebrates its 6th Anniversary! Dave unveils his first ever BBQ power rankings, with a newcomer sitting atop the list. The guys also discuss mediocre fast food and once again fail to get to an actual topic. Learn more about your ad choices. Visit megaphone.fm/adchoices