Podcasts about bbq joints

Episode 261! In this episode we talk bout the best BBQ according to yelp! Plus BBQ NEWS, a Beer Review, BBQ FAILS and more!     BBQ NEWS YELP! 100 Best BBQ       We've joined the Oddpods Media Network! https://oddpodsmedia.com/     Promos: https://www.facebook.com/fromthemidpod/     BEER REVIEW Karbach Hoppadillo Juicy IPA James 9.5 Jan 9.2 Matt 9.2     SUCKLEBUSTERS BBQ WINS AND FAILS   Send your questions, bbq fails and wins to info@grabeminthebrisket.com or simply leave it as a message at 434-829-2299 Check us out on: www.grabeminthebrisket.com   TikTok - @grabeminthebrisket Facebook- @grabeminthebrisket Instagram- @grabeminthebrisket Youtube- @grabeminthebrisket Twitter- @grabthebrisket Email- info@grabeminthebrisket.com Thanks to our partners and sponsors!   Smokerbuilder.com https://www.smokerbuilder.com/ FOR A GREAT DISCOUNT Go to www.smokerplans.net/grabeminthebrisket or use the code "GRABTHEBRISKET" (ALL CAPS)     VacMaster FOR A GREAT DISCOUNT Go to https://www.vacmasterfresh.com/?ref=grabeminthebrisket or use the code "SEALMYMEAT"   NBBQA - National BBQ and Grilling Asssociation https://www.nbbqa.org/         Barbecue News Magazine https://www.barbecuenews.com         Chicks That Smoke https://www.sucklebusters.com/bbq-rubs-seasonings/chicks-that-smoke/         Sucklebusters https://www.sucklebusters.com/         Dalstrong https://dalstrong.com/?ref=S1CLUEQO6rEHh9         CoolieNation https://www.coolienation.com/brisket         Cambro Mfg https://www.cambro.com/             YETI Coolers https://www.yeti.com/en_US  

(October 17, 2023- Hour Two)10:14 - CEO of Hardcore Carnivore and creator of the Jess Pryles website, Jess Pryles, joins me in her quarterly segment. Tonight we talk about her expanding sausage business through HEB, the college football bbq series she seems to be on and, of course, we will talk about the TV show that she recently announced on Kevin's BBQ Joints podcast about a month ago. Do we have a music gameshow at the end of the segment...YES!10:35pm - Founder of "Groark Boys BBQ", Matt Groark, joins me for the very first time tonight and we talk about his journey to get where he is today, his vegetarian wife, Embers TV and much much more! Matt is winning at the social media and TV game currently so, if you are interested in getting some pointers on how to win as well, then this is the segment for you!The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!

Fox Bros Expanding: Exciting news for BBQ lovers! Fox Bros is hiring for their new Brookhaven counter service location. Get ready for some mouthwatering BBQ action. Brisket Prices: We're diving into the ever-important topic of brisket prices. Find out what's cooking in the world of this BBQ staple. Southern Living's Top 50 BBQ Joints 2023: Discover the best of the best as we explore Southern Living's list of the top 50 BBQ joints for 2023. Who made the cut this year? Zavalas BBQ Classes: Looking to up your BBQ game? Zavalas has some exciting news with three BBQ classes coming up in October, November, and December. Don't miss your chance to learn from the pros.King BBQ's Anticipated Arrival: We're also talking about King BBQ, one of BA's 10 most anticipated restaurants for 2023. Plus, they're hiring! Find out what makes them a must-visit spot. Tune in to "This Week In Barbecue" for all the latest BBQ news, tips, and mouthwatering updates. It's your one-stop shop for everything BBQ! Follow Rasheed: ⁠⁠⁠⁠Rasheed Philips⁠⁠⁠⁠ Follow Bryan: ⁠⁠⁠⁠Secret Pint BBQ⁠⁠

Welcome to "This Week In Barbecue"!

Nearly 80 restaurants in 27 communities will be coming together from April 14th to the 23rd for Lake County Restaurant Week! First, Chicago’s Very Own Eats hosts Kevin Powell and Michael Piff talk with Chicago Tribune food critic Nick Kindelsperger about his new list of “The 9 best barbecue joints in Chicago.” Nick explains what […]

I get asked all the time where are my favorite BBQ joints are and in this episode I answer that question with my TOP FIVE. This was really tough as I have had the chance to eat at many great BBQ restaurants. I also made this list knowing that there are so many great and iconic BBQ establishments that I have not yet visited...so for now this is my list! In addition I asked some friends who their favorites are - so you will hear what David Olson (Live Fire Republic), Scott Thomas (Grillin Fools), Heath Riles, Chris Thomas (Made South), Susie Bulloch (Hey Grill Hey), Adam McKenzie (This Jew Can Cue) and Matthew Statham (Saw's BBQ) all said their top spots were!

(10/12/22) - A ranking of the best slow cooked meats in the metro area

Episode 41 of The Hitstreak, a podcast where we talk about anything and everything!    This week we're joined by Carey Bringle, Nashville Pitmaster, and blue ribbon entrepreneur. We're talking about overcoming failure, the challenges of starting your own business, and so much more!  Let us know in the comments what YOU want to hear about next!    About our Guest: Nashville native, Pitmaster Carey Bringle, has been competing in barbecue contests for more than 27 years, and he has the blue ribbons to prove it. With a deep southern background built around family values and appreciating a good meal, Bringle founded Peg Leg Porker in 2013. Peg Leg Porker is named after Bringle himself and his greatest win, a cancer battle that he triumphed at the age of 17. With his win, he lost his leg, which led him to create a new name and only added more fire to his passion for success.   Upon opening its doors in the heart of Nashville, Peg Leg Porker was quickly named one of the hottest BBQ Joints in the country by numerous media outlets including Food Network, The Travel Channel, BBC, Southern Living Magazine, Texas Monthly, GQ, Garden and Gun Magazine and many more.   Peg Leg Porker is known for its juicy, smoked to perfection pork ribs drenched with a spicy dry seasoning *after* being smoked. Its homemade yet playful sides like Kool-Aid Pickles and Pork Rind Nachos are some of the items where Peg Leg Porker makes it feel and taste like home  Follow and contact:  Social: @peglegporker

This week, Cal talks about hunting pits supply the original bbq pit: Stonehenge, public land access expansion, mushrooms, and so much more.  Connect with Cal and MeatEater Cal on Instagram and Twitter MeatEater on Instagram, Facebook, Twitter, and Youtube Shop Cal's Week in Review Merch See omnystudio.com/listener for privacy information.

Memorial Day is the unofficial start to the summer.  Time to fire up the grill, get those hot wings ready and talk BBQ with soul food scholar Adrian Miller and preview our picks for the upcoming summer movie season with Val “the Voice” Johnson.

In this episode, we're talking about changing up the how and the why of what we do creatively by getting away from chasing likes and follows and putting more energy into creating community and engagement. Plus, a voice message from a listener inspires a conversation around a specific kind of art.LINKSDaniel MilnorFrank Maddocks‎BBQ Interview Series - Kevin's BBQ Joints on Apple PodcastsPhotography by the LetterThe Midnight Miracle on LuminaryCONNECT WITH SEANWebsite: http://seantucker.photography  Twitter: @seantuck  Instagram: @seantuck  YouTube: Sean TuckerCONNECT WITH JEFFERYWebsite: https://jefferysaddoris.com  Twitter: @jefferysaddoris  Instagram: @jefferysaddorisYou can also connect with both of us by sending an email to deepnatter@gmail.com.SUBSCRIBESubscribe to Jeffery Saddoris: Everything in your favorite podcast app to get every show I release in one feed.SUPPORTLeave a review or a rating wherever you listen, or you can DONATE to support the shows more directly.MUSICHigh Line by DuffmusiqMusic featured in this episode is licensed from Artlist, which is a terrific music licensing platform for YouTubers and filmmakers. Use the following link to get two additional months of Artlist free when you sign up: https://bit.ly/JS_Artlist---This post may contain affiliate links. If you use these links to buy something, I may earn a commission. Thanks.Support the show (https://jefferysaddoris.com/#donate)

In this episode, we're talking about changing up the how and the why of what we do creatively by getting away from chasing likes and follows and putting more energy into creating community and engagement. Plus, a voice message from a listener inspires a conversation around a specific kind of art.LINKSDaniel MilnorFrank Maddocks‎BBQ Interview Series - Kevin's BBQ Joints on Apple PodcastsPhotography by the LetterThe Midnight Miracle on LuminaryCONNECT WITH SEANWebsite: http://seantucker.photography  Twitter: @seantuck  Instagram: @seantuck  YouTube: Sean TuckerCONNECT WITH JEFFERYWebsite: https://jefferysaddoris.com  Twitter: @jefferysaddoris  Instagram: @jefferysaddorisYou can also connect with both of us by sending an email to deepnatter@gmail.com.SUBSCRIBESubscribe to Jeffery Saddoris: Everything in your favorite podcast app to get every show I release in one feed.SUPPORTLeave a review or a rating wherever you listen, or you can DONATE to support the shows more directly.MUSICHigh Line by DuffmusiqMusic featured in this episode is licensed from Artlist, which is a terrific music licensing platform for YouTubers and filmmakers. Use the following link to get two additional months of Artlist free when you sign up: https://bit.ly/JS_Artlist---This post may contain affiliate links. If you use these links to buy something, I may earn a commission. Thanks.Support the show (https://jefferysaddoris.com/#donate)

In this episode, we're talking about changing up the how and the why of what we do creatively by getting away from chasing likes and follows and putting more energy into creating community and engagement. Plus, a voice message from a listener inspires a conversation around a specific kind of art.LINKSDaniel MilnorFrank Maddocks‎BBQ Interview Series - Kevin's BBQ Joints on Apple PodcastsPhotography by the LetterThe Midnight Miracle on LuminaryCONNECT WITH SEANWebsite: http://seantucker.photography  Twitter: @seantuck  Instagram: @seantuck  YouTube: Sean TuckerCONNECT WITH JEFFERYWebsite: https://jefferysaddoris.com  Twitter: @jefferysaddoris  Instagram: @jefferysaddorisYou can also connect with both of us by sending an email to deepnatter@gmail.com.SUBSCRIBESubscribe to Jeffery Saddoris: Everything in your favorite podcast app to get every show I release in one feed.SUPPORTLeave a review or a rating wherever you listen, or you can DONATE to support the shows more directly.MUSICHigh Line by DuffmusiqMusic featured in this episode is licensed from Artlist, which is a terrific music licensing platform for YouTubers and filmmakers. Use the following link to get two additional months of Artlist free when you sign up: https://bit.ly/JS_Artlist---This post may contain affiliate links. If you use these links to buy something, I may earn a commission. Thanks.Support the show (https://jefferysaddoris.com/#donate)

Join Kyle “The Buffalo Wing Beaut” Ranney and Ryan ”Captain Cajun” Pistner to review, test out, and rank some of the best wings in the world (yes, the world!) The boys plan to spread THEIR wings with all of you!This episode, Welcome! To the post 100 shit show! This week, we start off our swing of "Buffalo Staples"! No, Not like Duffs, Anchorbar, and Gabes again (Atleast not yet) But we check out some of the Buffalo Staple restaurants not known for the wings! Should they be? Check it out as we go to one of the top BBQ Joints in all of Buffalo, with our friend, and Former Camera WOMAN, Devon this week!The Platter Box Insta: theplatter.box FB: @YourPlatterBox Thairaphy Session Buffalo FB @thairapysessionbuffaloChicken Dippin @ www.chickendippin.com or on IG @ Chicken_Dippin Scoop some merch at our Spring site- https://my-store-10470380.creator-spr... Follow us on Facebook, Twitter and Instagram! A production of Tiki Tribe TV and The BICBP Radio Network

Junior Urias is a man of action, who isn't afraid of a little hard work. Or a lot of hard work for that matter. Odds are, you've seen Junior before - he was a competitor on the popular TV show ‘BBQ Pitmasters'. But there's so much more to Junior than a season of reality television. He started in the BBQ industry at a very young age and has explored almost all facets of the industry since then. He's run successful food trucks and BBQ catering businesses, growing them into a full scale BBQ restaurant in Midland, Texas. He's now working on building a new restaurant in Early, Texas, and so many more different projects. It's sometimes difficult to keep up with all the irons he has in the fire. And when I say he's building a new restaurant, I mean it. Like, with his own two hands. Literally building the restaurant. The new restaurant is much anticipated with his previous restaurant, Up In Smoke BBQ in Midland Texas, having quickly earned the reputation of having some of the best BBQ in Texas. The menu includes mouth watering smoked brisket, BBQ ribs, BBQ chicken, and of course, smoked sausage. In this full episode of the Smoking Hot Confessions BBQ Podcast, Junior and I get into:  How to grill Romaine lettuce (4:18) Junior's introduction to competition BBQ in high school (10:24) How he almost didn't get on BBQ Pitmasters (11:20) How Junior built his own BBQ joint by hand (22:22) What smokers Junior is running in his BBQ trailer (29:31) The new Market that he's also building himself (34:38) Junior's predictions for where in the BBQ industry people should start a new BBQ business (43:04) This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you're looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out: https://jagrdwoodfired.com.au    If you would like to become a Podcast Partner we'd love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let's get that conversation started! To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to: https://smokinghotconfessions.com  

(October 19, 2021 – Hour Two) 10:14pm – Starting off the 2nd hour is the creator of the Hardcore Carnivore brand of products and quarterly guest, Jess Pryles! Aside from making some really great rubs and other BBQ products, she is a prolific recipe creator! All…

(October 19, 2021 - Hour Two) 10:14pm - Starting off the 2nd hour is the creator of the Hardcore Carnivore brand of products and quarterly guest, Jess Pryles! Aside from making some really great rubs and other BBQ products, she is a prolific recipe creator! All of her recipes can be found at the Jess Pryles website and tonight we will talk about what her life is like during the holiday run ups. When you stop to think about it, when do you see holiday recipes? NOW! So, in order to test these recipes, the creators have been busy at work over the past many months honing in their recipes to share with you. Will Jess be eating a turkey for Thanksgiving or will it be something else?? 10:35pm - One of the most anticipated lists every few years is the Texas Monthly Top 50 BBQ list. Yesterday, TMBBQ dropped the latest version of this on the internet and, of course, the smoked meat world (especially in Texas) is on fire! We will talk to Daniel on how the list is generated and how much flack he gets from those who feel slighted by not being on the list! We will also talk about some of the ones that JUST MISSED being mentioned and what it would take for them to be on the next time around. This is always a fun conversation to have and I look forward to it every time the list is revised and released. BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Green Mountain Grills Cookin Pellets Fireboard Smithfield The Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Primo Grills Yoder Smokers Vortic Watch Company Yukon Glory - Save 10% with code 10CENTRAL Patreon Ad-Free Podcast Feed

(October 19, 2021 - Hour Two) 10:14pm - Starting off the 2nd hour is the creator of the Hardcore Carnivore brand of products and quarterly guest, Jess Pryles! Aside from making some really great rubs and other BBQ products, she is a prolific recipe creator! All of her recipes can be found at the Jess Pryles website and tonight we will talk about what her life is like during the holiday run ups. When you stop to think about it, when do you see holiday recipes? NOW! So, in order to test these recipes, the creators have been busy at work over the past many months honing in their recipes to share with you. Will Jess be eating a turkey for Thanksgiving or will it be something else?? 10:35pm - One of the most anticipated lists every few years is the Texas Monthly Top 50 BBQ list. Yesterday, TMBBQ dropped the latest version of this on the internet and, of course, the smoked meat world (especially in Texas) is on fire! We will talk to Daniel on how the list is generated and how much flack he gets from those who feel slighted by not being on the list! We will also talk about some of the ones that JUST MISSED being mentioned and what it would take for them to be on the next time around. This is always a fun conversation to have and I look forward to it every time the list is revised and released. BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Green Mountain Grills Cookin Pellets Fireboard Smithfield The Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Primo Grills Yoder Smokers Vortic Watch Company Yukon Glory - Save 10% with code 10CENTRAL Patreon Ad-Free Podcast Feed

This week's episode is brought to you "on location" from scenic Denver, Colorado. The fellas are joined by John and Kevin as they rank their favorite BBQ joints. The restaurants were local places near Earlham (though you may have to drive a little to get to them) and have been sampled at least once by the hosts. After the rankings, there is time for a start one-sit one-cut one with Summer Olympic events. Follow us on Twitter and Instagram @ThatsaGoodPoin1. Theme: Protofunk by Kevin MacLeod. Link: https://incompetech.filmmusic.io/song/4247-protofunk. License: http://creativecommons.org/licenses/by/4.0/

As a Nashville native with deep-seated roots in the West Tennessee food and beverage culture, Pitmaster Carey Bringle was born into Barbeque, his appreciation for smoke, fire and, of course, flavor is second-to-none. Bringle was raised on iconic West Tennessee barbecue where thick smoke, a spicy rub and a trusty smoker is “the secret sauce.” For the Bringle family, barbecue is more than eating; barbecue is about bonding and bringing people together as a community. Being mentored in competitive barbecuing by his uncle, Bruce Bringle, who competed in the very first Memphis in May World Championship Barbecue Cooking Contest in 1976, made quite an impact on Carey, who at the time was a budding BBQ enthusiast. Today, Bringle has demonstrated his talents in the “Super Bowl of Swine” for more than 26 years. Winning various awards including several top ten finishes, 2nd place on three separate occasions and 3rd place on “Whole Hog” is worth its weight in bragging rights. On a personal note, at the age of 17, Carey was diagnosed with Osteogenic Sarcoma, an aggressive bone cancer. After months of intensive chemotherapy, Carey lost his right leg. Instead of letting this tragedy set him back, he emerged from that experience with a new perspective and outlook on life. He realized that every day brings new adventures, new experiences, and another chance to enjoy great food, especially barbecue. It was then he vowed to place fun, food, friends and family at the very center of his life. Today Carey's zest for life and sense of humor is reflected in his signature “Peg Leg Porker” brand. Peg Leg Porker BBQ opened in 2013 to offer Peg Leg Porker sauces and rubs, a new line of professional-grade home smokers, and Peg Leg Porker Tennessee Straight Bourbon Whiskey. And, of course, Carey still offers his award-winning barbecue at his restaurant located in Nashville's Gulch neighborhood at 903 Gleaves Street. Peg Leg Porker has more accolades than most and has been featured on television and in magazines since its doors opened. Peg Leg Porker's glossy print features include GQ, Bon Appétit Magazine, Southern Living, Texas Monthly and National Geographic. Digital outlets like Eater National have named Peg Leg Porker as one of the nations “16 Hottest BBQ Joints” in the country while Cooking with Paula Dean Magazine named Peg Leg Porker one of the “Top 10 BBQ Joints in the U.S.” While his press highlights keeps coming in, Carey hasn't been resting on his success. He continues to push himself to be his best. In 2016, he founded another nationally acclaimed brand, Peg Leg Porker Bourbon, which has already won many medals in the competitive bourbon industry. And just when the masses thought Carey had done it all, he and his wife most recently undertook a huge 3-story renovation and redesign of the Peg Leg Porker brick and mortar building in Nashville, Tennessee, which includes a half a million dollar kitchen in collaboration with Viking brand kitchen appliances, known as the “Peg Leg Porker Loft.” The space is set to house some of the nation's top-shelf chefs who will offer cooking classes and special invite dinners and host visiting musicians in Music City. https://www.peglegporker.com/ Facebook, Instagram, Twitter and YouTube: peglegporker Coffee Sponsor: Ismiye Follow us on Instagram: @TheMorningSpotlight Email us at: themorningspotlight@gmail.com www.themorningspotlight.com For title insurance inquiries contact Mike at michael.ham@ctt.com Buy Mike a Coffee!

How many factors, and how important are those factors when comparing BBQ joints? Andrew and Bryan discuss sides, full menu strength, desserts, and the many elements that go into an experience factor. Is house made sausage a must, and does a strong protein menu with average sides outrank a joint with a larger selection of quality items? Years ago commercial pickles and generic sides were standard fare but the evolution of barbecue now includes everything from sides to desserts to pickles and even house made bread at some establishments. Are those relevant when building a list? How much impact does fast service and indoor dining count versus a slower service and porta potties in the Texas Heat? Listen in and let us know on social media what you consider important when comparing two BBQ joints!    

Judging by the smoke signals sent up from backyards and porches, it’s Barbeque Season. Food scholar Adrian E. Miller shares his new book, Black Smoke, a history and guide to BBQ in America. Meanwhile Mr. Wamble and I eat our way through BBQ joints.

On this month's Flavor of Tampa Bay, we bring to you our favorite BBQ joints, restaurants, what have you...and we have a conversation with Dr. BBQ himself, Ray Lampe!

This episode was recorded on March 8, 2021. I spoke with Caryma S'ad about her career as a lawyer and how she got into the legal field (05:25); her beef against BBQAnon guy Adam Skelly (19:00); her thoughts on cannabis law in Canada and how it intersects with the current discourse on police abolition (40:00); the housing situation in Toronto (58:25); and more. BioCaryma S'ad is a Toronto-based lawyer and entrepreneur. Her advocacy focuses primarily on housing, cannabis, and criminal law. She is also active on issues relating to politics, access to justice, poverty, racism, and the legal profession. She is the executive director at NORML Canada, a federal not-for-profit group that lobbies for fair, equitable, and sensible cannabis law and policy. Caryma graduated cum laude from the University of Ottawa in 2015. She was called to the Bar in 2016. Prior to attending law school, Caryma interned with a prominent human rights organization in India.In her spare time, Caryma likes to watch professional wrestling.carymarules.comTwitterLinkedInInstagramEpisode notesHow Caryma developed her unique and creative engagement style. [03:30]Overview of Caryma's practice, how she got into law, and how the legal world has shifted since she got called to the Bar (2016). [05:25]The Stop SOP ordeal at the Law Society of Ontario. [14:00]Caryma vs Adam Skelly aka BBQanon guy. [19:00]Being on the wrong side of cancel culture: Caryma's open air comedy show 2020. [26:05]Documenting the weekly anti-mask rallies in Toronto. [30:00]Caryma's thoughts on prison and police abolition. [40:00]Ontario cannabis rollout, decriminalizing pot offences, Julian Fantino, NORML Canada. [43:00]Park encampment and the housing situation in Toronto, Encampment Support Network, Khaleel Seivwright. [58:25] This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit agoodrefugee.substack.com

Sprawling ranches. Rare animals. Rich folks with guns. Welcome to the state’s booming business of stalking wildlife from around the globe. https://www.texasmonthly.com/travel/how-texas-hunting-went-exotic/ Log inLink SubscriptionLog outSectionsNews & PoliticsThe CultureTravel & OutdoorsFood & DrinkBBQStyle & DesignBeing TexanMagazineSubscribeFebruary IssueWillie Nelson Special IssueAll IssuesSubscribeGive a GiftManage SubscriptionSubscription FAQJoin TM BBQ ClubFeaturedTM BBQ Club StoriesTom Brown's Body SeriesOne by Willie PodcastLongformPodcastsVideoTop 50 BBQ JointsDining GuideMoreNewslettersEventsGeneral StorePromotionsContact Us Texas Monthly Newsletters Log in My Account Link SubscriptionLog outTravel & Outdoors Texas Monthly Wes FergusonFebruary 2021 Share on Facebook Share on Twitter Email a link to this page February 2021 IssueSubscribe18,000-acre propertyuse the tanksWhere to Hunt, or Photograph, Exotic Animals in Texasour future overlordsbaselessdesert bighornswrote on the ranch’s websiteFossil Rim Wildlife CenterSubscribe today In Search of the Chachalaca, the Least-Hunted Game Bird in Texas From the Editor: Wild Wes Where to Hunt, or Photograph, Exotic Animals in Texas Meet the South Texas Couple Who Kill Feral Hogs As a Public Service As More Novices Head to the Wilderness, Rescues Are Spiking at Some Texas State Parks In Search of the Chachalaca, the Least-Hunted Game Bird in Texas From the Editor: Wild Wes Where to Hunt, or Photograph, Exotic Animals in Texas Meet the South Texas Couple Who Kill Feral Hogs As a Public Service As More Novices Head to the Wilderness, Rescues Are Spiking at Some Texas State Parks Recipe: Wild Boar Picadillo How the Most Hyped U.S. Oil Merger in a Decade Went Bust Sanderson Is an Underrated, Adventurous West Texas Escape Houston Shut Down Its Biggest Biking Event for Pandemic Safety. The Indie Bike Scene Is Less Concerned. It Snowed Across America, and We’re Not Jealous. We Swear. Cold-Water Paddling Is for the Brrrave Jupiter and Saturn Will Soon Align in a Rare Astronomical Marvel, and You Can Start Watching Now How the Most Hyped U.S. Oil Merger in a Decade Went Bust Fort Worth Pitmasters Have Perfected Smoked Chicken Salad How Texas Hunting Went Exotic Broken Pelvises, Collapsed Lungs, and Decades of Winning: Barrel Racing’s Martha Josey Has Seen It All Who Is the New ‘Walker, Texas Ranger’ for, Anyway? The Best Thing in Texas: Bernie Sanders Travels Across the State as a Meme The Texanist: My Daughter Moved to Texas More Than a Year Ago. Why Hasn’t She Visited the Alamo Already? 7 Texas Chefs Share Their Favorite Sandwich Recipes Recipe: Truth Barbeque’s Triple Chocolate Cake The Heck With Football, Texas Is a College Basketball State Now How to Attend Sundance Film Festival Without Leaving Texas Muscovy Ducks Are Protected in Parts of Texas. A Houston Subdivision Is Debating Their Slaughter. How to Start a Journaling Habit That’ll Actually Stick As More Novices Head to the Wilderness, Rescues Are Spiking at Some Texas State Parks Dining Guide: Highlights From Our February 2021 Issue See All Subscribelink your existing subscriptionI forgot my password.register for an online accountreset your password

Dave and Blair sit down with Brad Doan of 1775 BBQ in College Station, TX to discuss the discipline and passion necessary to create Texas BBQ at its highest level.Next, Aaron and Christina Rejino discuss the unlikeliness of their success coming from the small Texas panhandle town of Olton.  From starting with a lemonade stand type set-up in their front yard to getting their own permanent place, this story of success is also a love story.

Kansas City style, hickory smoked barbeque is the stuff of legend. Down home fare includes white bread, beans, onion rings, fries, and the local delicacy Burnt ends. The incredibly delectable burnt ends could easily make a meat eater out of an ardent vegan.

Carey Bringle, Owner of Peg Leg Porker in Nashville, TN About Peg Leg Porker and Owner, Carey Bringle: Nashville native, Pit-master Carey Bringle, has been competing in barbecue contests for more than 25 years, and he has the blue ribbons to prove it. With a deep southern background built around family values and valuing a good meal, Bringle founded Peg Leg Porker in 2013. Peg Leg Porker is named after Bringle himself and his greatest win, a cancer battle that he triumphed over at the age of 17. With his win, he lost his leg, which led him to create a new name, and only added more fire to his passion for success. Upon opening its doors in the heart of Nashville, Peg Leg Porker was quickly named one of the hottest BBQ Joints in the country by media outlet after media outlet - including Food Network, The Travel Channel, BBC, Southern Living Magazine, Texas Monthly, GQ, Garden & Gun Magazine and many more. Peg Leg Porker is known for its juicy, smoked to perfection pork ribs, drenched with a spicy dry rub *after* being cooked, as well as Its homemade yet playful sides like Kool-Aid Pickles and Pork Rind Nachos. All things Peg leg feel and taste like home. Peg Leg Bourbon: In 2016, Bringle founded Peg Leg Bourbon, the world’s only Bourbon brand owned by a pit-master himself. The rich smoky notes are unmatched as created by a man who knows smoke better than most. Peg Leg Bourbon can be found across the country in New York, Tennessee and Oklahoma and tasted on-site at the Peg Leg headquarters in The Gulch in Nashville. With more than six years of various industry nominations of “The Best BBQ” in both media and by peers, the name Carey Bringle and the Peg Leg Porker brand has grown from a must- stop barbecue place in Tennessee to a way of life! https://www.peglegporker.com/ (https://www.peglegporker.com/)

Hey, everybody. This is Trevor Chambers from Olde Raleigh Financial Group. Today on Meet the Masters, I'm really excited to do this, I'm going to be talking to Will Tabor. Will is an Assistant Professor of Business Administration at Belhaven University down in Jackson, Mississippi. Say hi, Will. Will: Hey, Trevor. Good to be with you. Trevor: It's such a pleasure to have you. So what's going on in Jackson... well, let me actually, before I do this, I'm fumbling this whole introduction. So one of your areas of research, the reason why I got Will on today is because he focuses on family business, some of his research, family business and specifically succession planning, so I'm really excited to have him talk about that. Obviously, we here at Olde Raleigh Financial, we're in the financial planning business, so this dovetails really, really well. But, before I get into all of that, you're in lovely Jacksonville, Mississippi this morning, the 29th of May, 2020. What's going on down there, how's things? Will: Things are okay. You know, it's quarantine life, so nothing too exciting. We're doing all right. I got two kids and they're enjoying being at home. Their mom is maybe, getting a little bit stressed, but you know, I think that's pretty common across the board. Trevor: So just for historical reference, for the futures of millions that are going to listen to this podcast, we're in the middle of the plague of what we call COVID-19, so that's what's going on. Well, I'm glad to hear that everybody is at least doing well. Yes, there's a lot of frustrated parents across the United States of America. You're a professor, obviously are going to look pretty different in the fall I would imagine, or could potentially look pretty different in the Fall for you guys, I imagine. Will: Oh yeah for sure. Right now, it's anybody's guess, what's going forward. We're in the south east and our state is opening back up at this point, so our university is planning to be open back up, but who knows what the future holds, we'll just have to see. Read Full Interview Transcript at: https://olderaleighfinancial.com/meet-the-masters-professor-will-tabor-discusses-his-research-on-family-business-succession-planning-and-bbq-joints/ Olde Raleigh Financial Group 3110 Edwards Mill Road, Suite 340 Raleigh, NC 27612 Phone: 919.861.8212 This material is provided as a courtesy and for educational purposes only from Olde Raleigh Financial Group, A member of Advisory Services Network and should not be construed as investment advice. All information contained in this video is derived from sources deemed to be reliable but cannot be guaranteed. All economic and performance data is historical and not indicative of future results. All views/opinions expressed in this video are solely those of the presenter and do not reflect the views/opinions held by Advisory Services Network, LLC. Please consult your investment professional, legal or tax advisor for specific information pertaining to your situation.

In this Episode I recap my Tex-Mex Barbecue Series!  If you haven't been able to tune into the series, you might want to tune into this episode first so you can get a preview of what's to come.  The Series consists of 8 Interviews from up and comers to world renowned BBQ Joints.  You'll hear their journey and you'll get to know them a little better too.  Please follow them and let them know you heard their story!!  Keep Crushing that Que!!! Social media: IG - @eddieosbbq Facebook - Eddie O's BBQ Eddie@Eddieosbbq.com www.eddieosbbq.com   Social Media: @ElSanchoBBQ   Social Media: IG - @JQsTexMexBBQ FB - JQ's Tex Mex BBQ #DeathbyTexMex   Social Media: IG - @Raystexassmokebarbecue FB - Ray's Texas Smoke Barbecue   Social Media: IG - @hurtadobbq FB - Hurtado Barbecue   New Brick and Mortar: 205 E. Front St. Arlington, TX 76010   Social Media: IG - @thetasteoftexastexmexbbq IG - @tonytone_409 FB - The Taste of Texas Tex-Mex BBQ   Social Media: IG - @2MSmokehouse #BBQConGanas FB - 2M Smokehouse and Catering www.2Msmokehouse.com   Social Media: IG - @ValentinasTexMexBBQ #hechoconamor FB - Valentina's Tex Mex BBQ www.Valentinastexmexbbq.com   If you're enjoying the show and you want to help us spread the word, please leave us a 5 Star Review on your favorite listening App, Subscribe to our Show on your favorite Podcast App and follow us on Social Media.   You can find us on Instagram, Facebook and twitter @Icrushbbqshow Or email us at icrushbbqshow@gmail.com       Don't forget to tag us with your favorite pics We'd love to see what you're crushing Until next time, Keep Crushing that Que!   Music Credit: Audionautix- Dirt Road Traveler

Screened Threads Use the Code "NashvilleDaily" for 10% off online and in-store https://screenedthreads.com/ Events Live on the Green https://www.liveonthegreen.com/lineup/#/ Peter Frampton Finale https://www.ascendamphitheater.com/events The Raconteurs https://ryman.com/events/ Vanderbilt Football Vs. Georgia https://vucommodores.com/sports/football/schedule/ Business News Memphis, Nashville both rank in Southern Living’s Top 50 BBQ Joints in the South list. But who really won? https://www.tennessean.com/story/news/2019/08/27/memphis-nashville-bbq-southern-living-peg-leg-porker-a-r-bar-b-q-shop-best-rank-winner-vote/2125953001/ Frigid, snowy winter ahead across county in what Farmers Almanac is calling a “polar coaster” https://www.tennessean.com/story/news/2019/08/27/polar-coaster-farmers-almanac-winter-forecast-snow-ice-cold-weather-patterns-2020/2125305001/ Creator of the Day - Andi Whiskey | @andi.whiskey | https://www.instagram.com/andi.whiskey/ | https://www.andiwhiskey.com/ Recording of Mayoral Debate https://www.tennessean.com/story/news/politics/2019/08/23/nashville-mayoral-election-david-briley-john-cooper-debate-watch-live-stream/2099080001/

Barbecue in California is Booming, I'm lucky to have moved here to witness this exciting era.  The Underground scene is part of the DNA here, you can find all types of foods, fruits and deserts and even Drinks in underground settings.  This has definitely contributed to the Barbecue explosion that we're seeing in SoCal. Over the next few weeks I'll be introducing you to some really cool popups that you might not have heard of yet but you will!  Some of these folks are catering and cooking in their backyards and others are doing popups at breweries, Farmers markets and other cool establishments.    For those folks that say there is no good Barbecue in California, you need to tune in and check some of these folks out!!!    In this episode I sit down with Grant Mason of Foundry Barbecue in Orange County.  Grant is a Family Man that is born and raised in Huntington Beach.  He got hooked on BBQ while he was in College in Utah then after moving back to California and missing his go to spot he decided to start cooking his own.  Now a few years later he's taking his hobby to a new level.  Earlier this year he spent time with  BBQ Journeyman and Pitmaster at many top BBQ Joints including  his own Goldees BBQ which will be opening in the fall of 2019, Mr. Dylan Taylor.  This experience has given Grant the confidence to continue his trek towards opening a joint of his own.  Oh and by the way, he's cooking on a Sweet Fatstack Smoker!  With two young Children, his wife Kara pitches in when she can but she's known for putting out some incredible cookies at their popups but you must arrive early if you want some!  I hope you enjoy the Show, this is Foundry Barbecue!   Social Media @Foundrybarbecue @dylan_taylorbbq @Goldeesbbq @Fatstacksmokers   Thanks for tuning into the I Crush Barbecue Show! Remember, if you like the show, please subscribe, leave us a comment and share with your friends You can always find us on Instagram, Facebook and twitter @Icrushbbqshow Or email us at icrushbbqshow@gmail.com   Don't forget to tag us with your favorite pics We'd love to see what you're crushing Until next time, Happy Crushing.   Music Credit: Audionautix- Dirt Road Traveler

As we continue to highlight the history of Texas BBQ, we spend time in this episode discussing some of what we consider the classic Texas BBQ joints. While craft barbecue is all the rage and is a great experience, its popularity has often made some of the long tenured places become less discussed. In order to be considered for what we're calling a classic joint, the business has to be at least 50 years old. We of course highlight the famous historic places such as Louie Mueller, Smitty's, and City Market in Luling, we also spend time discussing some of the lesser known spots that provide a great experience and look into the past such as Giddings City Market and Novosad's BBQ and Sausage Market. In all we discuss over twenty spots in this episode that barbecue fans should stop in if they get the chance. We'd love to hear from our listeners on any spots we might have missed that have a long history. Contact us on social media or via e-mail and let us know your favorite historic barbecue stops and we'll do our best to highlight them all in a future episode. Twiter: @bbqpodcast Instagram: @talesfromthepits E-mail: talesfromthepits@gmail.com  

You may remember Mike Wyont from a few weeks ago when we went to Louie's in Austin and got an update on his trailer and what's next for them. Michael has supported Luis Vasquez of Louie's BBQ through some tough times, but that doesn't mean it's rainbows and unicorns for Mr. Wyont. He's spent years going from a trailer in San Marcos to a trailer in Whitney and now happily in a remodeled bar on route 22 just down the street from downtown Whitney and the lake. Mike has a long history in BBQ working in Lockhart at Black's and starting his own business from scratch. He saw an overnight change in business when he landed in the Texas Monthly Top 50 BBQ Joints. People came from all over Texas, and the world, to get a stamp and try some of his BBQ. I never got into the passport thing, I think mine is somewhere. Truly I just want to try all this great BBQ and meet the people making it. Mike Wyont has a great spot in Whitney. There's tons of seating and parking in this remote locale. His staff works quickly and clearly enjoy the BBQ industry. They generously portion out his meat and sides like pros. Speaking of sides, Mike's training in classic French culinary techniques clearly shows through in the quality and consistency of his sides. From the perfectly chopped slaw and nicely seasoned corn to his tart and spicy homemade pickles. I wouldn't be surprised if they're selling these pickles by the jar (or the case) in the near future. Here at Best BBQ we are constantly searching for great people cooking amazing food at the highest level. Flores BBQ does not disappoint. Mike Wyont is a perfectionist and it shows from the grace and care he takes with his BBQ. I'll be stopping by the next chance I get and I'll make sure it's one of the days he's making that beef rib. If there's one thing that I could eat as much as brisket, it's a beef rib. You can follow Flores BBQ on instagram @flores_barbecue or follow the man himself @pitman_mike. Tune in on your favorite podcast app or watch this episode on YouTube! Follow us on instagram or twitter @bestbarbecue Tag us in all your favorite posts and use #meatman!

Listen in to part two as Will and Nichole Buckman buy their first Oyler and discuss their move to their new location in Old Town Spring, Tx. We also talk about their consistency, selection of meat sources, and their obsession with order accuracy. Be sure to check out Corkscrew BBQ, one of the Texas Monthly Top 10 BBQ Joints, and order the cobbler! www.Corkscrewbbq.com 26608 Keith Street, 77373 Spring, Texas Open Tuesday-Saturday 11am- Sold Out Twitter @corkscrewbbq Instagram corkscrewbbq    

Malcom & Rachelle Reed from HowToBBQRight.com talk about grilling skirt steak and cooking mushrooms on the grill, their favorite BBQ Joints in Memphis, TN and cooking competition BBQ. 

Shawn and Amy Collins, from St. Louis and Houston respectively, met while working at a busy restaurant in Manhattan. While planning to marry Shawn was looking for barbecue wood on Craigslist when he saw a restaurant for sale. Before they knew it they were picking up and leaving the big city for the tiny town of Nixon, Texas where they would be the new owners of Pioneer BBQ.   Shawn and Amy would slowly tweak the menu, refining it to fit the food they wanted to make the way they wanted to make it. With unique items like spicy firecracker corn, spicy scorpion sauce, and some of the finest banana pudding in Texas, the Collins' have made a mark on their small town.   Our interview with Shawn and Amy touches on their beginnings, the challenges of adapting to the palates of the oil workers and small town folk that are their regular clientele as well as their burgeoning "Honey and Swine" Etsy store that sells both Pioneer BBQ's rubs as well as handmade and vintage home decor. The store also features Amy's handmade clothing projects as she is a skilled tailor who went to design school.   In this episode we also unveil the rules of our Yeti giveaway contest.   Here are the contest rules and details:   1. Our Tales from the Pits sticker is placed at all of the following BBQ joints.   2M Smokehouse Bodacious BBQ on Mobberly Ave. Brotherton's Black Iron Barbecue Evie Mae's Barbeque John Mueller Blackbox Barbecue Opie's BBQ Pioneer BBQ Roegels Barbecue Co. Snow's BBQ Truth Barbeque   2.  Take a selfie in front of our sticker at any/all of these 10 BBQ Joints to be entered into our Yeti contest. Each selfie is worth ONE entry into the contest. Each picture must be posted on Instagram and @talesfromthepits must be tagged in each photo.   3. Take a selfie in front of our sticker at any/all of these 10 BBQ Joints while holding some BBQ from any/all of the joints. Every entry with you holding food is worth TWO entries into the contest. Each picture must be posted on Instagram and @talesfromthepits must be tagged in each photo.   4. A maximum of ONE entry per person per BBQ joint is permitted; a maximum of 20 entries per person is permitted.   5. The giveaway winner will be selected at random from all eligible entries.   6. Family of Tales from the Pits hosts are prohibited from winning this prize.   7. Contest ends at 11:59 PM July 4th, 2018      The items won in the giveaway include a Yeti Tundra 45 Cooler filled with various merchandise including but not limited to shirts, hats, koozies, and stickers. Items in the cooler are subject to change. The entire giveaway prizes must be redeemed in person by the winner at a time and place mutually convenient for both the podcast hosts and the prize winner.    

Steven Raichlen,  starts us off on the 4th Tuesday of the month …his new book “Sauces, Rubs and Marinades is ready to go.  We will talk about this one a bit as well as some other topics.  He also weighs in on the potential…

Steven Raichlen,  starts us off on the 4th Tuesday of the month ...his new book "Sauces, Rubs and Marinades is ready to go.  We will talk about this one a bit as well as some other topics.  He also weighs in on the potential de-funding of PBS. Doug Trattner joined me around 9:35pm Eastern and we spoke about his recent trip to Texas and how Cleveland BBQ and Texas BBQ compare/contrast...etc.  He will also gave us the lowdown on some great new places to try if you are visiting the Cleveland area this summer. Daniel Vaughn from Texas Monthly stopped by around 10:14pm Eastern to reveal the Top 50 BBQ Joints in Texas.  This is always a hotly debated posting and we dove into it to see how/why some places dropped, rose up or otherwise disappeared since the last update. Finally, around 10:35pm Eastern, we caught up with Brett Gallaway from the SCA.  We talked about the first quarter of the year, what big events are coming up and what he thought about the KCBS getting into the competitive steak cooking arena. Stay tuned for the release of The BBQ Central Show app for your smartphone and tablet!!  More information to follow!! Shop at Amazon?  Now you can help the show while you shop Amazon.  If you save this link, the show will get a small % of your purchase that will be re-invested back into the production.  It does not make your purchase cost more...YOU just help the show!!  Thank you!!   You can also subscribe to the show on I-Tunes or Google Play Musicand never miss a segment or interview of the show ever again!!  PLEASE REVIEW THE SHOW IN I-TUNES!!!   If you do not use I-Tunes or prefer a different podcast catcher, you can use the show RSS, which is www.thebbqcentralshow.com/feed/podcast to get the full archives.  I suggest using JUICE CATCHER but whatever you like is fine.  Plug in the RSS and grab the show at your convenience! I am hosting a podcast for the Pit Club on Amazing Ribs.com.  It is a weekly "PitCast" that covers the industry news of the week, reviews competition scores, gets industry interviews and more.  You can join the Pit Club for less than $24 per year!! Stream the show from anywhere on the Tune In Radio app available for ALL smartphone devices!!  Visit the Tune In website for more info!!  Once installed on your phone, search "BBQ Central" and then save to your "favorites" for easy access!!   The BBQ Central Show makes news in Cleveland!  Read about it HERE!     PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets Chop's Power Injector Pit Barrel Cooker Unknown BBQ Shop Smithfield National Pro BBQ Tour

Steven Raichlen,  starts us off on the 4th Tuesday of the month …his new book “Sauces, Rubs and Marinades is ready to go.  We will talk about this one a bit as well as some other topics.  He also weighs in on the potential de-funding of PBS. Doug Trattner joined me around 9:35pm Eastern and we spoke about his recent trip to Texas and how Cleveland BBQ and Texas BBQ compare/contrast…etc.  He will also gave us the lowdown on some great new places to try if you are visiting the Cleveland area this summer. Daniel Vaughn from Texas Monthly stopped by around 10:14pm Eastern to reveal the Top 50 BBQ Joints in Texas.  This is always a hotly debated posting and we dove into it to see how/why some places dropped, rose up or otherwise disappeared since the last update. Finally, around 10:35pm Eastern, we caught up with Brett Gallaway from the SCA.  We talked about the first quarter of the year, what big events are coming up and what he thought about the KCBS getting into the competitive steak cooking arena. Stay tuned for the release of The BBQ Central Show app for your smartphone and tablet!!  More information to follow!! Shop at

On the season finale of The Main Course, host Phil Gilmour is joined by Carey Bringle, BBQ master and proprietor of Nashville's Peg Leg Porker, which was named one of the 16 hottest BBQ Joints in the country by Eater National. The restaurant was also on the Nashville Hot List for 8 months in a row.