Podcasts about bbq restaurant

Looking for a new take on two of your favorite things to eat? Then we highly recommend trying out Deke's Bar-B-Que, which has several locations including their new Cloud Kitchen that opened about one month ago. Derek "Deke" Denmead joined us on the show for a deep dive into how he and his wife met, and eventually established Deke's BBQ. I know that it was wonderful hearing how they began, but even better is the mouth-watering menu options that they offer, including their Brisket Cheesesteak, mac and cheese, cornbread, and so much more!From an established business to new ones--we cover it all, which is why we spoke with Mardel West, the Owner of the brand-new Bangin Grub located inside Liberty One in Center City Philadelphia! Mardel and our hosts pulled back the veil on what it takes to start a business, including advice on how to prepare for financial, technical, and culinary upheavals. Afterwards, we bit into some of Bangin Grub's new menu options, scratch-made sauces, and unique desserts!Lastly, we spoke with Samuel Kennedy, Co-Founder of Culinary Harvest and Berwyn Farmers Market off of the Main LIne. Not only does Samuel share the amazing locally-sourced products, gifts, foods, and more from area small businesses, he works at Birchrun Hills Farm as an expert cheesemaker. The Berwyn Farmers Market offers so much to taste and enjoy, and per Samuel, you can shop for your weekly grocery list and fill your fridge with farm-fresh products weekly. What is even more important, you can build relationships with the farmers and vendors who live, grow, and produce in your community-creating the opportunity to know exactly what goes into what you eat and knowing you're supporting the community!

Holmberg's Morning Sickness - Brady Report - Tuesday December 12, 2023 Learn more about your ad choices. Visit megaphone.fm/adchoices

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NTD News Today—6/22/20231. Missing Titanic Sub Search Continues2. Wife of Missing Sub's CEO Related to Titanic Victims3. Sub Passenger's Friend Opted Out of Trip4. East Palestine Train Derailment Hearing5. EPA's Proposed Emissions Standards Debated6. Report Alleges Catholic Hospitals Linked to Transgender Procedures7. Former FBI Analyst Took 386 Classified Docs8. 3 Soros-Backed Prosecutors Win VA Primaries9. Rights Concerns Loom as Biden Welcomes Modi10. Terror List Arrests: All Time High at Border11. Musk and Zuckerberg Agree to Hold Cage Fight12. AI Hype Like Dot-Com Bubble?: Analysis13. CCP Set to Put Military Bases in Cuba14. Blast at BBQ Restaurant in China Kills 3115. Moscow Court Rejects WSJ Reporter's Appeal16. UK Hikes Rates by a Surprise Half-Point17. UK Schools Let Students Identify as Animals18. UK: Eating Disorders Go Up During Lockdowns19. Pizza Makers Report Pricey Basic Ingredients20. Cuddly Pair of Alpacas Wins Fans in Tokyo21. Lab-Grown Chicken Approved for Sale in U.S.22. Anxiety Screening for Adults Under 65: Panel23. Yogis Takeover Time Square

Chinese President Xi Jinping demands all-out efforts to treat the injured.

The folks from Carolina Smoke BBQ Restaurant in Bothell join Dave Softy Mahler to talk about their upcoming fundraiser and the great food their restaurant produces.

Lucy Dee's BBQ at 669 E. Sheldon Street in Prescott is now State 48 Hometown BBQ and is open under new owners, Jamaal and Rhona McCoy. The McCoys, who purchased the restaurant in September 2022, are keeping most of the original menu, which features Angus beef brisket, pulled pork, barbecued chicken, and St. Louis-style ribs – all smoked daily on the premises. The owners will also add many new items, such as tri-tip burnt ends, sandwiches, and desserts. “The menu here is already great,” said Jamaal McCoy. “Our goal is to simply enhance it with tasty, new options.” McCoy plans... For the written story, read here >> https://www.signalsaz.com/articles/popular-prescott-bbq-restaurant-gets-new-name-and-new-owners/Follow the CAST11 Podcast Network on Facebook at: https://Facebook.com/CAST11AZFollow Cast11 Instagram at: https://www.instagram.com/cast11_podcast_network

Frank promotes Pappy's BBQ Restaurant

A new BBQ restaurant is coming to Cedar Rapids and we make you choose between a haunted house or a corn maze on a This or That Thursday!

A new BBQ joint has opened in Cascade and its waffles vs. french toast on a This or That Thursday!

Travis GREW his business during the pandemic. He didn't run. He didn't hide. He took the opportunity to run harder and faster because he knew the success of his business was in his hands. In this episode of MP TV, I chat it up with Travis to learn more about his story and the steps he took to building a successful BBQ Restaurant.   In this episode, you'll learn: What the future holds for Delta Blues How Travis grew during the pandemic What Travis has learned over the years Why location matters What he learned at BBQ competitions   All this AND MORE on this episode of MP TV   Find Travis here: https://www.deltablues-bbq.com/

There are more than 180,000 small businesses in Nebraska. Courtney and Heath Bristol own and operate one of them - Bulldoggers BBQ in Valentine, Nebraska.

There are more than 180,000 small businesses in Nebraska. Courtney and Heath Bristol own and operate one of them - Bulldoggers BBQ in Valentine, Nebraska.

Kevin Cornish opened the original KC's Rib Shack in 1998. Prior to that he owned a printing company in Manchester, NH, as well as a rock club in Miami. The rock club lasted about 5 years from late 80's to mid-90's when he returned to Manchester. After barbecue-ing with friends he decided to open up his own restaurant. The first location was in Litchfield, NH and had only a handful of tables. The concept soon moved to the much bigger city of Manchester. Now, KC's Rib Shack is a staple in Manchester with over 300 seats. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "We are in the hospitality industry first and foremost." In this workshop with Kevin Cornish we will discuss: Staff longevity BBQ mail order Operating a music venue and bar Being busy but not making money Proof of concept Pop ups When investors pull out Where passion gets you when money fails Opening a restaurant in the 90s with 4,000 dollars Guerilla marketing Email marketing Facebook marketing Yelp Mug clubs RestaurantOwner dot com Labor Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hospitality What is your biggest weakness? Push-over What's one question you ask or thing you look for during an interview? Longevity, loyalty What's a current challenge? How are you dealing with it? Labor and food cost Share one code of conduct or behavior you teach your team. Make people feel welcome What is one uncommon standard of service you teach your staff? Always smile What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? BentoBox Name one service you've hired. KDS with Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't open a restaurant Charge what you need to charge Expect restaurant ownership to be hard Contact info: Website: ribshack.net Email: kcsribshack@gmail.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Kevin Cornish for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode we do a remote podcast from GW's BBQ & Catering.   I am joined by Jaime, Hector and Hiram and our Special Guest George Watts Jr. (Owner of GW's BBQ).  We start by talking about he feast we just enjoyed made up of brisket sandwiches, macaroni, ribs, dino ribs and more.  We also talk a little bit of boxing as we plan to watch the Jake Paul fight later that night.   We show up to the podcast as we left our other buddy Johnny to fend for himself at the Noche de Paz cookoff.  We sit down with George and get a little history on the restaurant.  He tells us how they started with a food truck for many years before they take the leap into opening a full barbecue restaurant.....but wait...Covid-19 throws a wrench in the plans and they have to get creative by shipping brisket to all over the country.  He tells us about their clever way to sell brisket when we weren't able to eat at a restaurant. We also talk about some of the creative menu items they are offering such as chicken fried brisket, brisket nachos and fries,  as well as some awesome sides and desserts.  We get a hart warming testimony about the barbacoa that is sold on Sundays.                                                                                                                                                                                                                                                                                                            George also shares some tips about cooking as far as type of pits, seasoning, meat selections and just overall keeping it simple and cooking what you like.  We give the joes some tips about cooking in their back yard. We also talk about what we like to eat after barbecuing all day or competing at a cookoff.  We talk about the cookoff and John Pardi concert that we are competing at.  GW was selling turkey legs at the concert the night before with their food truck. Lastly we talk about future menu items that might be featured at GW's. Spoiler alert but there was talk about dino rib carnitas.  Pork belly is now being offered as part of the menu and Hector wants to know when they are going to start making banana and bread pudding.  A bunch of joes that cook like pros!!!Ready Set BBQ Shophttps://www.readysetbbq.com/shop Law Office of Hector Hernandezhttp://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7YGW's BBQ & Catering https://www.gwsbbqcatering.com/ 

We had so much fun talking with Jakob Takos in the studio this week. He talked to us about the various bands he has been in locally, some of his influences, and had some fun stories to tell. He played several songs for us in the 561 Music Lounge, including one that has yet to be released! Jakob Takos can be found at the following links: Facebook: https://www.facebook.com/JakobTakos Instagram:https://www.instagram.com/jakobtakos/ Enjoy his music on Spotify, Apple Music, Amazon Music, or you can find them on the new 561 Music Playlist we created of various local artists that we will be continually updating. Jakob Takos on Spotify: https://open.spotify.com/artist/70UnN46IkAC54vwQE66UAc?si=cmvEv9a3RYCBFDZqNGLPkw&dl_branch=1 Jakob Takos on Apple Music: https://music.apple.com/us/artist/jakob-takos/1475972970 561 Music Playlist: https://open.spotify.com/playlist/7y2i0AgJTGRMtxMADgZ7AZ?si=Zp77sqBTuewWTDouxH2g 561 Music Links: Facebook: https://www.facebook.com/561musicpodcast Instagram: https://www.instagram.com/561musicpodcast Twitter: https://twitter.com/561musicpodcast YouTube: https://www.youtube.com/c/561musicpodcast A huge thank you to our sponsors this week. Our official weekly sponsor, Handlebars Bar, and Grill and a bonus sponsor this week, Pigsty BBQ in Boyton beach. HANDLEBARS BAR AND GRILL Handlebars is a little biker bar in Tequesta FL with a lot of history. Famous with bikers around the world in its previous incarnation as Judy's, the new owners have kept the feel and vibe of the place while upgrading the quality of the food and drink. From its bike nights that fall every 2nd Thursday of the month to its daily great food and drink and cool atmosphere, Handlebars is a destination bar for anyone who owns a bike, and even if you don't ride you are welcome to come and soak in the vibe with an ice-cold beer. Go online and check the place out at www.handlebars-bar-and-grill.com or find us on Facebook to keep up with events and find out about bookings and menu items. PIGSTY BBQ The Pigsty BBQ is a family-owned and operated BBQ Restaurant where YOUR satisfaction is our #1 concern!! All of our meats are hand-picked by our resident pit master Big Tom! Slow smoked to perfection the way only a true pitmaster can. Everything on our menu is prepared fresh every day, nothing in this restaurant comes from a box or a bag! We pride ourselves on serving only the best product money can buy to our friends and family! Come on down and see what all the fuss is about! We're always havin' a SMOKIN' good time at Pigsty!! 561 Music Podcast was recorded at Live Music Community, which offers podcasting, video production, live stream, music lessons, recording and so much more. Check them out and take a virtual studio tour here: https://www.livemusiccommunity.com Special Guest: Jakob Takos.

Visiting the Rock and Roll HOF; Geologic Time; The Planet Hates Humans; Designing a BBQ Restaurant

Michael And Adam Discuss Adam's latest court challenge, what actually happened at his BBQ Restaurant back in 2020, and what he is currently doing right now. All the ways you can tap into LCC and share our content/messages: Gab: gab.com/libertycoalitioncanada Telegram: https://t.me/libertycoalitioncanadanews Instagram: www.instagram.com/libertycoalitioncanada/ Facebook: www.facebook.com/LibertyCoalitionCanada Twitter: @LibertyCCanada YouTube: https://www.youtube.com/channel/UCj_5... LIBERTY DISPATCH PODCAST: PodBean- libertydispatch.podbean.com You can also find us on Spotify & Itunes!

During the summer of 2001, Steven James Rollins along with 3 other people brutally murdered 81-year old, Fisherman's Paradise bait shop & BBQ Restaurant owner, John Bussell. Shortly after,  Rollins and his girlfriend Angela Salyers went on the run and travelled to the small town of Republic in the Upper Peninsula of Michigan. Staying with nearby family, Rollins and Salyers ended up working for the town's grocery store (owned by our family) - Republic Family Foods.  Join us for the episode that hits too close to home. #stevenjamesrollins #johnbussell #republicmichigan #murder #ontherun #robbery #mayhem #fbitakedown #fbi #truecrimecommunity #truecrimepodcast #truecrime

In todays episode we dive into all the best and least favorite restaurants in Central Arkansas. In the second segment we talk about some of the best meals we've ever had of all time and our favorite spots in the whole country that we've personally been to. Prepare yourself....this episode will make you HUNGRY! [Ft. Caleb Reese, Rob Cox, Sean Collins, & Michael Reese]

On this Episode I interview Dimitri Ioakim of Rosie's BBQ and Grillery in Northridge CA.  As many folks build their clientele through popups or food trucks or trailers, Dimitri started from the other end!  After being in the Restaurant industry for most of his life he decided to buy a Restaurant and he's been easing his way into the BBQ World ever since. Now he has Pit's on order from a local pit builder and friend of ours, Fatstack Smokers and he's got big plans for his BBQ Restaurant.  I hope you enjoy the show!    Social Media:  IG - @Rosiesbbq  IG - @Dimitricue  IG - @barstoolsports  IG - Fatstacksmokers     Rosie's BBQ & Grillery  8930 Corbin Avenue  Northridge, CA 91324  (818) 349-3055  Hours:  Email:   https://rosiesbbq.com/home        Thanks for tuning into the I Crush Barbecue Show!  Remember, if you like the show please help us reach more listeners by leaving us a 5 star rating on your favorite App, Subscribe to get all past and future shows, and share with your friends!!       You can find us on Instagram, Facebook, twitter and Tik Tok   @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  

Adamson's BBQ got shut down yesterday, Trudeau admits Canadians will have to wait a bit for the vaccine, Scotland makes a great change for women, A big swinger party got busted in NYC, Americans will be celebrating Thanksgiving tomorrow and the best cuisines from around the world.  See omnystudio.com/listener for privacy information.

BBQ Restaurant Industry. Hospitality Industry. I had an opportunity to have a conversation with Shawn Walchef, whos is the owner and founder of Cali Comfor BBQ, Cali BBQ Media, and Digital Hospitality Podcast. We dive into the current status of the restaurant industry while learning about Shawn's entrepreneur journey of owning his own business. He talks about the ups and downs and the many struggles we all go through as business owners. Shawn has amazing insight into the current world of social media and digital marketing content. He breaks down why and how small business needs to jump on the content creation train and join the social media world. There is so much to gain for any up and coming business owner and entrepreneur in this episode. Grab and drink and enjoy the ride. Cali Comfort BBQ / Digital Hospitality Podcast - Shawn Walchef - Owner/Founder:https://calibbq.media/https://calibbq.media/podcast-episodes/digital-marketing/https://www.instagram.com/calicomfortbbq/https://twitter.com/calicomforthttps://www.facebook.com/calicomfortbbqhttps://www.youtube.com/user/CaliComfortBBQUnfiltered MaPop Passage -https://www.unfilteredmapop.com/https://www.instagram.com/mapop_80/https://www.youtube.com/channel/UCE6lCPIKprSIk2EsH0_j9LA https://www.facebook.com/UNFILTEREDMAPOP/

Melissa Constanzer, a professional broadcast meteorologist with AccuWeather, will run for miles in temperatures ranging from 9 degrees above zero to 97 degrees above zero. That wide spectrum of commitment to getting outside combined with her thorough knowledge and passion for weather is why she is our Wonder Guide for episode 14.Stories that Help EveryoneDespite her vast knowledge of math and science, Melissa knows that her main job is to tell a story with weather. A story that will help others know more about their environment and be able to stay safe and healthy. When you watch a meteorologist like Melissa you may assume that she's following along on script written by others. But most often that's not the case. She's the one picking the graphics, the sequence, the emphasis - in other words, telling a story to us that keeps our attention and keeps us informed.Green Screen ChoreographyAnd she does all of that while using multiple monitors, mirrors, touch screens - while keeping it all smooth and steady on live television.It's a lot to juggle but Melissa's confidence with all the many tasks is why she's been a successful meteorologist in Wisconsin, Alabama and now at AccuWeather.Terms and More TermsOur conversation ranges widely and we dig into the many fascinating terms around weather including: transpiration, vortex, corn sweat, Dixie Alley, density, Blue Norther and a weather phenomenon I had never heard of before; graupel.It's All Science and Math.For anyone interested in a career in meteorology be sure to keep up that STEM side of your education! Melissa prefers physics and earth science to biology. That understanding, combined with observing the devastating effects of Hurricane Katrina, is what led her to become a meteorologist.Hurricane KatrinaMelissa was deeply affected by the power and destruction of Katrina and feeling motivated to help people, decided to pursue meteorology. "The more information you can give them, the more power they have to make the proper decision."Melissa also knows that weather is the common bond between people - a topic that builds community. She describes her most important mission as helping people get out and discover reasons to love where they live. She knows, first hand, that this will make you a happier person.Hurricanes, Ozarks & Water Spouts, Oh My!We also talk about the water cycle, all kinds of clouds, the jet stream and exactly why hurricanes travel in the direction that they do! (Hint: it has to do with the sun's energy hitting mostly at the equator. Melissa's passion for weather, her command of the science and her need to simply unplug and go outside is a great gift to all of us so be sure to listen to all of episode 14!Carrie Underwood's Blown Away In Where Art Meets Nature with DJ Shark we analyze the multiple award-winning song, Blown Away by Carrie Underwood. The metaphors of thunderstorms and tornadoes dominate this compelling and moving story about a girl's struggle with an abusive and alcoholic father. 3 x 3 Main Street Challenge Since Mobile, Alabama was a stopping point for Melissa's career we are going to start at a BBQ Restaurant at 3103 West Main Street called McMillan Bar-B-Que.

In this episode of the BBQ Beat Podcast, I talk with Norwegian native Dag Ødegaard and his Texas native wife Angela Taliaferro. We discuss their store in Sandvika, Norway called, aptly, The BBQ Shop, as well as their popular BBQ Restaurant called the Texas Barbecue Café.  The BBQ Shop on Instagram: @bbqshop.no The BBQ Beat Podcast on Instagram: @bbqbeat Main BBQ Beat Website: https://bbqbeat.com

Disney Parks are known for their "Dark Rides" and you've definitely been on a bunch. But, how much do you KNOW about those rides? We're here for Part 1 of a series diving deep into the Classic Style Dark Rides of WDW. This time we're covering: It's a Small World, Peter Pan's Flight, Pirates of the Caribbean and Under the Sea.    News this week: new 90s-themed apparel is coming your way, new BBQ Restaurant at Epcot menu is revealed and Festival of the Arts has some exclusive items for APs! Follow us: @thatparklifepodcast   | Greg @thedisneygreg   | Beth @lostprincessprinting If you like what you hear please leave us a review! If you want to support our show AND get exclusive access (and gifts!), visit our Patreon page. Thanks for listening!

Monte tells you how to master inbound and outbound marketing on Linkedin. He also tells you why Kansas City BBQ is mediocre. You can check him out at https://MonteClark.com. Go To https://www.808Podcast.com or the next time you go to a local BBQ Restaurant, you'll have to wear a PETA tee shirt.

On Episode 27 of the Tailgate Guys BBQ Show, we visit with a Doctor and a Cowboy who have been around an open-fire pit or two in long cooking careers. Ray Lampe is known as “Dr. BBQ” for his many ventures, including pitmaster, author and television personality. Known for his love of ’Q and long, white goatee since an impromptu cook at the Mike Royko Rib Fest in his native Chicago in 1982, Lampe recently added restaurateur to his long resume. He tells us about the “Dr. BBQ Restaurant” in St. Petersburg, Florida, along with his take on the state of modern BBQ, kale salad and his beloved Chicago Bears - plus much, much more. This is one visit to “The Doctor” that you won’t mind one bit. The second half of the program features one of America’s top competition pitmasters. Kelly Wertz of "4 Legs Up' has won the Jack Daniels Invitational and American Royal among other big contests during his 16-year competition career. The Nebraska native who lives in Great Bend, Kansas, is easily recognized on the circuit for his big-brimmed, western hat and cowboy boots. He’s having a tremendous year, ranking third in the KCBS Team of the Year points race. We hope everybody enjoys the show and finds time to fire up the grill. Next week, we’ll chat with one of Texas’ BBQ icons, Ernest Servantes. Until then, #SmokeEmIfYouGotEm

Bernie Lutzer owner of Smokin Hawg BBQ restaurant is on The Main Ingredient this weekend to tell us how he makes his crazy good BBQ. 

But Sarah just gave him the wrong information...

Jeff Nicoletta - Bubba's Smokehouse BBQ - @BubbasSmokehouseBBQ - La Jolla & Eastlake, California Podcast recorded above the butcher shop at Valley Farm Market in Spring Valley, California. Summary Jeff Nicoletta is the owner/operator of Bubba’s Smokehouse BBQ in La Jolla and Eastlake. Having no experience in BBQ Jeff opened two BBQ restaurants only because he has a passion for the customer’s reaction not just the bottom line. By treating his restaurant operations like a video game, Jeff tries to raise his score by increasing quality and decreasing operational cost to satisfy his customers. The benefits of paying more for quality and the shift in the industry from commodity to craft. Delivery: Will it work for your business? How do you maintain the customer experience when using a food delivery service? We discuss: UberEats, GrubHub, Postmates and online ordering through your Aloha POS. Buying from Restaurant Depot vs. using a primary food vendor like US Foods. Jeff and Derek share their experiences delegating day-to-day tasks to more passionate staff members and how it allows them to focus broader goals. Derek gives an update on the 2018 Turf & Surf BBQ Championship. Links Mentioned in this Episode: Bubba's Smokehouse BBQ Facebook Website Twitter Mentions Restaurant Depot Website Flores Financial Bookkeeping - Bubba’s Smokehouse Recommendation Restaurant Solutions Inc - Cali Comfort BBQ’s Recommendation @BBQWarStories Weekly Social Shout Out: @rosiesbbq Winner of a sexy new #BehindTheSmoke Mug. Be sure to tag @bbqwarstories in all your #BehindTheSmoke photos and interact with the podcast on social for your chance to win. Remember...if we can’t tag you then we can’t pimp you. Shareable Quotes From This Podcast: “You have to make bad brisket before you make good brisket” {05:10} - Derek Marso “What I find interesting about BBQ is how there’s so many different techniques.” {7:02} - Jeff Nicoletta “It goes but gut feeling, really. I’ve been told I’m insane for listening to my gut.” {9:25} - Jeff Nicoletta “You gotta go to Restaurant Depot everyday and slave!” {16:22} - Jeff Nicoletta “I look at food costs and labor costs as a video game. The lower you get those costs the more points you get. The more customers you please, the more points you get. Your goal is to bat 1000 every day.” {16:01} - Jeff Nicoletta “The trick is to portion it correctly and run a food cost of 28%.” {17:12} - Jeff Nicoletta “Having all the things I had made it too easy and made me real cocky. That’s what causes problems sometimes in this business. You have to maintain you have to be humble.” {22:06} - Jeff Nicoletta “You can never take your eye off the ball in this business. Ever.” {22:20} - Jeff Nicoletta “You have to work just as hard on the second restaurant as you did building your first one.” {37:02} - Jeff Nicoletta Get in Touch: Shawn P. Walchef -  @shawnpwalchef  on Twitter Derek Marso - @marsoderek on Twitter Cory Wagner - @iamcorywagner on Twitter Bryan Abou Charca - @kinglordbryan Behind The Smoke Media www.BehindTheSmokeMedia.com behindthesmoke@calicomfortbbq.com Facebook Page Behind The Smoke (Live Videos of the Podcast Recordings) Instagram - @bbqwarstories Twitter @bbqwarstories Valley Farm Market - 9040 Campo Road, Spring Valley, CA 91977 www.valleyfarmmarkets.com derek@valleyfarmmarkets.com Instagram @valleyfarmmarket Twitter @valleyfarmarket Facebook Page Valley Farm Market Cali Comfort BBQ - 8910 Troy Street, Spring Valley, CA 91977 www.calicomfortbbq.com shawn@calicomfortbbq.com Instagram @calicomfortbbq   Twitter @calicomfort   Facebook Page Cali Comfort BBQ YouTube Channel Cali Comfort BBQ Connect with Shawn P. Walchef on LinkedIn Honorable Mentions & BBQ Business Resources: Behind The Smoke Media BBQ Business Resources

After filming some lesson in Myeongdong(명동), we went to have lunch at YG Entertainment’s Korean BBQ restaurant. They have a few branches of this restaurant (Sam-geo-ri Butchers) and this is the one in Myeongdong. For more videos like this, please subscribe to our channel: http://bit.ly/1YjfNbA   Subscribe to our newsletter: http://eepurl.com/xaFFH    명동에서 촬영을 마친 후에 YG 엔터테인먼트에서 운영하고 있는 것으로 유명한 삼거리 푸줏간에서 점심을 먹었습니다. 여러분도 삼겸살 좋아하시나요? 음식을 정말 좋아하고 음식 이야기를 하는 것을 즐기는 경은 선생님과, 맛집을 잘 알고 있지만 음식 이야기를 잘 안 하는 경화 선생님이 함께 식사를 하면서 이야기를 나눴습니다. 즐겁게 봐 주세요!    Just starting to learn Korean? http://talktomeinkorean.com/about   Learn how to read and write in Korean https://vimeo.com/ondemand/hangeul   Our online bookstore http://mykoreanstore.com   Follow us on Snapchat Hyunwoo: hyunwoosun Kyeong-eun: kyeong-eunchoi Kyung-hwa: kyunghwasun Seokjin: jinseokjin Jooyeon: pillarlotus   Other social media links http://twitter.com/ttmik http://instagram.com/ttmik http://facebook.com/talktomeinkorean 

Black's BBQ started BBQ as we know it. A family that came together worked hard with no expectations but ran a Grocery Store that became a BBQ Restaurant, that became a legend.  The legend has lasted 82 years.  They are doing 7000 runs of 100 pounds of sausage at a time.  Brisket that has been made the same say for all that time. Listen to this show and taste American History!

Megan barbecues up some great coworker relationships In 2010, Megan Varani and her husband Brian began participating in BBQ competitions in several different states. Just six short years later, they opened Mookie’s BBQ Restaurant and also have a catering business in Northern Virginia. All of this was made possible thanks to EY leadership giving her the flexibility to get the work done with taking many Fridays off to travel to competitions. She talks about how her sharing provided another connection point with clients and coworkers. And by her sharing more about the BBQ competitions and restaurant, it encouraged others to also open up about their passions. Megan is an Executive Director with EY in the DC Metro office, focusing on Assurance Financial Services clients. She’s spent the last 14 years with EY. Prior to that, she was an Audit Staff with Arthur Andersen prior to being merged into EY. Megan graduated from Marietta College with a BA in Accounting and a minor in Leadership Studies.

Nabeel The Extremist stops by the studio to talk about his journey of coming to America to follow his dreams of opening a BBQ Restaurant and becoming a stand up comedian.

03:32 - Jeff Morrison Introduction Twitter GitHub Facebook 03:46 - Avik Chaudhuri Introduction Twitter GitHub LinkedIn Facebook 04:27 - Flow @flowtype [GitHub] flow 05:36 - Static Type Checking Dynamic vs Static Type Languages 09:52 - Flow and Unit Testing Jest 12:39 - Gradual Typing 15:07 - Type Inference 17:50 - Keeping Up with New Features in JavaScript Babel 20:49 - Generators 24:46 - Working on Flow 28:27 - Flow vs TypeScript Inference Support Tony Hoare: Null References: The Billion Dollar Mistake 35:41 - Putting the “Java” Back in JavaScript Server/Client Overview Prototyping 45:26 - Flow and the JavaScript Community 46:43 - React Support 48:39 - Documentation gh-pages (link to the docs) IRC Channel for Flow: #flowtype on webchat.freenode.net Picks Nolan Lawson: We have a problem with promises (Aimee) Jim 'N Nick's BBQ Restaurant (Aimee) Frank McSherry: Scalability! But at what COST? (Jamison) Frank McSherry: Bigger data; same laptop (Jamison) Greg Wilson: What We Actually Know About Software Development, and Why We Believe It's True (Jamison) Marron: Time-Travel Debugging for JavaScript/HTML Applications (Jeff) Real World OCaml (Jeff) Muse (Jeff) Shtetl-Optimized (Avik) Chef's Table (Avik)

03:32 - Jeff Morrison Introduction Twitter GitHub Facebook 03:46 - Avik Chaudhuri Introduction Twitter GitHub LinkedIn Facebook 04:27 - Flow @flowtype [GitHub] flow 05:36 - Static Type Checking Dynamic vs Static Type Languages 09:52 - Flow and Unit Testing Jest 12:39 - Gradual Typing 15:07 - Type Inference 17:50 - Keeping Up with New Features in JavaScript Babel 20:49 - Generators 24:46 - Working on Flow 28:27 - Flow vs TypeScript Inference Support Tony Hoare: Null References: The Billion Dollar Mistake 35:41 - Putting the “Java” Back in JavaScript Server/Client Overview Prototyping 45:26 - Flow and the JavaScript Community 46:43 - React Support 48:39 - Documentation gh-pages (link to the docs) IRC Channel for Flow: #flowtype on webchat.freenode.net Picks Nolan Lawson: We have a problem with promises (Aimee) Jim 'N Nick's BBQ Restaurant (Aimee) Frank McSherry: Scalability! But at what COST? (Jamison) Frank McSherry: Bigger data; same laptop (Jamison) Greg Wilson: What We Actually Know About Software Development, and Why We Believe It's True (Jamison) Marron: Time-Travel Debugging for JavaScript/HTML Applications (Jeff) Real World OCaml (Jeff) Muse (Jeff) Shtetl-Optimized (Avik) Chef's Table (Avik)

03:32 - Jeff Morrison Introduction Twitter GitHub Facebook 03:46 - Avik Chaudhuri Introduction Twitter GitHub LinkedIn Facebook 04:27 - Flow @flowtype [GitHub] flow 05:36 - Static Type Checking Dynamic vs Static Type Languages 09:52 - Flow and Unit Testing Jest 12:39 - Gradual Typing 15:07 - Type Inference 17:50 - Keeping Up with New Features in JavaScript Babel 20:49 - Generators 24:46 - Working on Flow 28:27 - Flow vs TypeScript Inference Support Tony Hoare: Null References: The Billion Dollar Mistake 35:41 - Putting the “Java” Back in JavaScript Server/Client Overview Prototyping 45:26 - Flow and the JavaScript Community 46:43 - React Support 48:39 - Documentation gh-pages (link to the docs) IRC Channel for Flow: #flowtype on webchat.freenode.net Picks Nolan Lawson: We have a problem with promises (Aimee) Jim 'N Nick's BBQ Restaurant (Aimee) Frank McSherry: Scalability! But at what COST? (Jamison) Frank McSherry: Bigger data; same laptop (Jamison) Greg Wilson: What We Actually Know About Software Development, and Why We Believe It's True (Jamison) Marron: Time-Travel Debugging for JavaScript/HTML Applications (Jeff) Real World OCaml (Jeff) Muse (Jeff) Shtetl-Optimized (Avik) Chef's Table (Avik)