Flavoring sauce used as a marinade, basting or topping for barbecued meat
Date syrup is a sweetener made from the juice of dates. It is a thick, dark liquid with a rich, caramel-like flavor. It is used in cooking as a natural sweetener in a variety of dishes, including desserts, baked goods, and savory dishes. It is also used as a topping or drizzle for pancakes, waffles, and oatmeal. In Middle Eastern cuisine it is commonly used in traditional dishes such as baklava, falafel, and is also drizzled over labneh. In restaurants, it may be used as a natural sweetener in salad dressings, marinades, and sauces, and as a garnish for desserts. It can also be used as a natural sweetener in hot and cold beverages like coffee and tea. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Why is Date Syrup becoming popular in the U.S. Date syrup is becoming a popular alternative sweetener in the United States for its natural and healthy properties. It's high in antioxidants, minerals, and vitamins, and has a low glycemic index, making it perfect for those watching their blood sugar levels. Its versatility in cooking and baking, as well as its use in coffee and tea, make it a go-to sweetener. The growing popularity of Middle Eastern cuisine is also introducing more people to the unique taste and versatility of date syrup. With more companies producing and selling date syrup in the US, it's now more easily accessible to purchase and use. How to make Date Syrup? Here is a simple recipe to make at home (recipe created by A.I.)Ingredients:1 pound of Medjool dates, pitted3 cups of water1 tsp of lemon juice (optional)Instructions:Soak the dates in 3 cups of water for a minimum of 2 hours or overnight.Drain the water and reserve it.Add the soaked dates to a blender and blend until smooth.Pour the blended mixture into a saucepan and add 2 cups of the reserved water.Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.Add lemon juice, if using, and stir.Remove from heat and let it cool for a few minutes.Strain the mixture through a fine-mesh strainer or cheesecloth to remove any solids.The date syrup is now ready to use. Store it in an airtight container in the refrigerator for up to 3 months.Note: the ratio of dates to water can be adjusted depending on the desired consistency, usually 1:2 or 1:3. Also, the syrup can be flavored with vanilla, cinnamon, or other spices to taste. BBQ Sauce recipe featuring Date Syrup Ingredients:1 cup ketchup1/2 cup date syrup1/4 cup apple cider vinegar2 tbsp Worcestershire sauce2 tbsp Dijon mustard2 cloves of garlic, minced1 tsp smoked paprika1 tsp onion powder1/2 tsp black pepper1/4 tsp cayenne pepper (optional)Instructions:In a medium saucepan, add the ketchup, date syrup, apple cider vinegar, Worcestershire sauce, Dijon mustard, minced garlic, smoked paprika, onion powder, black pepper, and cayenne pepper (if using).Stir the ingredients together and bring the mixture to a boil over medium heat.Reduce the heat and let the sauce simmer for 10-15 minutes, stirring occasionally.Taste and adjust the seasoning as needed.Remove the sauce from heat and let it cool for a few minutes.The BBQ sauce is now ready to use. Store it in an airtight container in the refrigerator for up to 2 weeks.This BBQ sauce can be used as a marinade for meats, fish, and vegetables, or as a dip for chicken wings, ribs, and other BBQ favorites. It's sweet,
0 mins In this episode Hiram and I chat with Brie Blackford, co-founder of Elda's Kitchen. Brie recently made the move from California to Texas. We ask her about the big life change and the major differences between Texas and Cali. We then talk about barbecue places she's visited in Houston and some other we recommend she try. You may recognize one of the spots as the Pitmaster Jim Buchanon from Dozier's BBQ was on the Ready Set BBQ podcast. 10:00 minElda's Kitchen- What's New? Brie tells us about what's new with Elda's Kitchen. If you follow her on social media you can see that she has been busy. She also has a live cooking demo every Wednesday evening. Elda's Kitchen has a new Dill Pickle Burger Sauce and a Spicy Ketchup sauce now available to order. Hopefully we'll see them across all our HEB stores in Texas soon. I'm wanting to try the Black Cherry BBQ sauce on some ribs. Brie tells us some stories on the inspiration for some new flavors. 20:00 min We close out with some questions from the fans. Eddie wanted to know if she had any holiday food traditions. Hector wanted to know about tamales and if she liked them with or without ketchup. We ask for some tips on how to make a better prime rib roast. I want to know who ate Brie's giant charcuterie board. We talk about some New Year's foods and wish everyone Happy Holiday's. A bunch of joes that cook like pros!!!Elda's Kitchen Home - Elda's Kitchen (eldaskitchen.com)Dozier's BBQ Dozier's BBQ, Deer Processing, Meat Market (doziersbbq.com)Law Office of Hector Hernandezhttp://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7YWebsite/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbq
On today's show, I'm going to share with you a simple, yet incredibly scrumptious recipe for the best BBQ sauce you will ever taste, plus I discuss all the different types of wood or pellets that you can use for smoking and grilling and will give you some helpful pointers on how to determine which type of wood is best for the whatever you are cooking…
Hello and welcome to what will likely be the final episode of 2022! This week, I'm talking about this amazing Asian BBQ Sauce I made out of a lot of the leftovers and components of Asian dishes I've made on the show over the past year or so. I don't know Asian food very well, but I know BBQ sauce, and I was thrilled to try to chuck tamarind and palm sugar into one, and the results absolutely blew me away. Season five of the show will not be kicking off until January 2023 at the earliest. Until then, I'm working on reformatting areas of the show and making this about not just my journey, but about your journey. If something has happened in your life that has changed how you view life, and if you have something that changed your view on positivity, I want to hear from you! Please reach out to me on Instagram @nikoliskitchen or email me at firstname.lastname@example.org and I'd love to sit down and chat with you. Table for Two will return in season five as well! If you'd like to sit and talk to me about your content, your life, or whatever- all while I'm cooking your dish- please reach out via the means above with your recipe and we'll set it up. Featured Recipe for this Episode 1-1/2 yellow onions, diced 2 jalapeño peppers, diced 1/2 c rice vinegar 3 c water 1 stalk of lemongrass, cut in half and halved lengthwise 1/4 c pomegranate molasses 3 T fresh ginger, minced 1 bulb of garlic, minced 12 T palm sugar, crushed 1 c tamarind paste 1/4 c dark soy sauce 1/4 c rice wine 2 T gochujang 2 T black bean paste 2 c Ketchup 1/2 t sesame oil 1 t fish sauce Drizzle a bit of vegetable oil into a large skillet over mid heat and add your onions and peppers. Sprinkle in a bit of salt and cook, stirring periodically, for 3-5 minutes. Add your rice vinegar, 1-1/2 c water, and your lemongrass. Reduce heat to low and cover, allowing to simmer for 12-15 minutes or until liquid is mostly gone and the onions and pepper are softened. Remove the lid. Turn heat back to mid and discard the lemongrass. Cook off the rest of the liquid, then make a space in the center of the pan for your ginger and garlic. Cook ginger and garlic for 1 minute, stirring so it doesn't burn. Deglaze the pan with your rice wine. Add the rest of the water, the pomegranate molasses, palm sugar, tamarind paste, soy sauce, gochujang, black bean paste, ketchup, sesame oil, and fish sauce. Stir until everything is well combined. Bring to a simmer and reduce heat to low, allowing everything to cook and come together for 30-60 minutes. Using an immersion blender, blend everything down into a smooth sauce. Jar and refrigerate. Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch! Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW). I went back to Two Peas to hang out with my good friend Gerald and talk about the top five on-screen TV deaths! Tune in at https://www.netflixnswill.com/twopeasonapodcast/2022/12/5/top-5-on-screen-tv-deaths-192! (Note: NSFW). Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "My Foolish Waltz" by Wendy Marcini.
Say hello to Dr. Will Breakey. A founder, foodie, doctor, plastic surgeon AND alchemedic condimist. He co-founded Dr Will's back in 2015 with Josh Rose and Liam White. An interesting concoction of backgrounds - medicine, nightlife and investment banking. It turned out to be the recipe for success, becoming one of the UK's fastest growing, all natural, condiment ranges. They started by giving Ketchup a much needed reformulation - switching up the 19 cubes of sugar, for 3 and half dates. The same sweet taste without refined sugar. From there they've taken the same approach to the rest of the condiment aisle, launching products like Beetroot Ketchup, BBQ Sauce, Classic Mayo, Spicy Mayo (my favourite), Vegan Mayo, Hot Sauce Sriracha as well as a number of dressings. The remit is simple. To make food better by making better foods. In this episode we talk about chipping away at the big H's (Heinz and Hellman's), raising £1.1mn in record speed during the pandemic and why he has no plans to give up his medical career.
35-year-old Jerrel Oates did NOT want to pay an extra 30 cents for BBQ dipping sauce at a Wendy's in Gastonia, NC. After blocking the drive-thru, and making everyone behind him wait for 20 minutes, he was arrested for threatening drive-thru workers and the manager with a stolen gun. See omnystudio.com/listener for privacy information.
Kylie and Elliott talk about the movies they watched over the past week while searching for better cinematic dads. Along the way, they discuss gooey horror movies, getting squirmy worms in their bellies, how Laurie Strode is a very good babysitter, and their plans to do a two-man show of Saw.This week's movies are: The Beyond (1981), Halloween (1978), No Country For Old Men (2007), The Lobster (2015), Planet Terror (2007).Follow along onInstagram: @baddad.raddadLetterboxd: kylieburton Letterboxd: ElliottKuss Hosted on Acast. See acast.com/privacy for more information.
I'm back at it with the Friday 5... sharing my favorites and some life updates! In this episode... 1. Follow me over on YouTube 2. Fuzzy fleece pullover - OMG, this fleece is everything. It's definitely something you don't necessarily 'need' but YOU DO. It's incredibly soft, so cozy, affordable, and absolutely a top that I will wear all winter long. This fleece comes in a bunch of different colors, so I know you'll find one you love! https://amzn.to/3fC1DVt 3. Lilli Q's BBQ Sauce. I am OBSESSED with this 'clean' barbecue sauce. Obsessed. It truly completes a meal, and I add it to everythingggg!https://glnk.io/y3pnv/carrotsncake Use code CARROTSNCAKE15 to save 15% off your order 4. Get a FREE turkey with your first ButcherBox! https://butcherbox.pxf.io/Zdg53k 5. Why I decided to track macros again --- Hormonal Health Meal Plan https://carrotsncake.ck.page/c3539295e9 MY FITNESS PROGRAMS: https://programs.carrotsncake.com/fitness DISCLAIMER: The content contained herein is provided for informational and/or entertainment purposes only. Nothing contained in these videos should be construed as providing medical advice, diagnosis or treatment. You should immediately consult with your physician respecting any medical concerns that you may have. --------------------------------- FOLLOW ME ON: INSTAGRAM → https://www.instagram.com/carrotsncake/
Episode #157 Features Barbecue Renaissance Man, Craig Sharry and Former MLB Player, Endy Chávez Craig Sharry is a well known pitmaster and a true barbecue renaissance man. Craig has an amazing personality and our guest co-host Doug Scheiding tells Craig how much his mentoring has meant to him. Craig is the pitmaster of Texas Pepper Jelly Competition BBQ team out of Houston, TX. He is a two-time World Champion at the Houston Livestock Show and Rodeo and a two-time winner of the San Antonio Stock Show & Rodeo BBQ Cook-Off. He has won more than 80 Grand Champions and Reserve Grand Champions combined during his 15+ years of cooking. He is the founder of the company, Texas Pepper Jelly and the inventor of incredible barbecue products, including the award-winning Pineapple Habanero Jelly, Rib Candy, BBQ Sauce, and various rubs and seasonings. Our conversation includes baseball talk, a look back at his time raising show dogs, winning the Good Guy Award twice, his induction into the IBCA Hall of Fame, and we even learn why he has the nickname Pudding. For more information on Craig and to order his products go to https://texaspepperjelly.com Endy Chavez is a former professional baseball player who played for the Kansas City Royals, Montreal Expos/Washington Nationals, Philadelphia Phillies, New York Mets, Seattle Mariners, Texas Rangers, and Baltimore Orioles. While playing for the Mets in the 2006 National League Championship Series against the St. Louis Cardinals he made an incredible defensive play which has come to be known as "The Catch." In the top of the sixth inning with the game tied at one, Cardinals third baseman, Scott Rolen hit a pitch off Mets starter Oliver Perez. Leaping over the eight foot-high left field wall, Endy caught the ball with the tip of his glove to rob Rolen of a two-run home run. Chávez then completed the play with quick thinking and a throw which lead to an inning-ending double play. Endy's career is filled with highlights beyond "The Catch" and we discuss his wonderful time as a Major League player and Endy gives us wonderful insights into being a professional ballplayer. Endy can talk about food too and we learn about some Venezuelan dishes. Endy is still involved with baseball and shares with us his future baseball ambitions. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, the Pandemic Baseball Book Club, https://www.pbbclub.com to find many of the wonderful books we have featured as well as some additional swag, Magnechef, https://magnechef.com/ for excellent and unique barbecue gloves, and Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood. We conclude the show with the song, "Baseball Always Brings You Home" from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show: (516) 855-8214 Email: email@example.com Twitter: @baseballandbbq Instagram: baseballandbarbecue YouTube: baseball and bbq Website: https//baseballandbbq.weebly.com Facebook: baseball and bbq
When corn is harvested, the remaining corn stover either gets tilled into the soil or left on top. But what if we took a portion of that corn stover, converted it into carbon-rich bio-oil, and pumped it deep underground? Peter Reinhardt is Cofounder and CEO of Charm Industrial, a carbon removal company that is working on a fleet of mobile pyrolyzers that covert ag biomass into bio-oil and sequester it underground. On this episode of Reversing Climate Change, Peter joins Ross, Siobhan, and Asa to walk us through the process Peter's team uses to produce bio-oil and weigh in on why he refers to it as ‘BBQ sauce' in his pitch for Charm. Peter explains why Charm developed its own measurement, reporting, and verification (MRV) system and explores how much bio-feedstock is available for bio-oil production in the US and around the world. Listen in to understand the big questions around IP in carbon removal and learn how Charm is turning biomass residue into bio-oil for use in carbon removal and other industrial applications like iron and steel. Connect with Nori Purchase Nori Carbon Removals Nori's website Nori on Twitter Join Nori's Discord to hang out with other fans of the podcast and Nori Check out our other podcast, Carbon Removal Newsroom Carbon Removal Memes on Twitter Carbon Removal Memes on Instagram Resources Charm Industrial Charm Industrial's MRV Protocol Charm Industrial's Carbon Removal Registry Peter's Blog Post on MRV Thanks a Ton Carbon Direct Climeworks Carbon Removal Memes on Twitter Carbon Removal Memes on Instagram --- Send in a voice message: https://anchor.fm/reversingclimatechange/message Support this podcast: https://anchor.fm/reversingclimatechange/support
We're back from JUNKCON 2022 recapping the event and what we learned. Had a blast meeting and hanging out with everyone, we thought it was a great event and looking forward to more! Watch This Episode: https://www.youtube.com/watch?v=h3n_m3v2zfM Subscribe on YouTube: https://www.youtube.com/channel/UCjAzNKqcVe6edOPbG81B7jw/ Listen in as industry experts Andy Weins of Green Up Solutions and Casey 'Bubba' Lawrence of Demo Worx break it down for you. Connect with Andy: https://www.linkedin.com/in/andyweins/ Connect with Casey: https://www.linkedin.com/in/casey-lawrence-b37275b3/
On this episode of simply the jest pull your chair up because its Dinner time baby! You'll hear about dinner party that have gone oh-so-wrong including broken bones, shattered pride and of course, injured private parts.
Today on the BiG KiD show we discuss the Best Barbecue Sauces of All Time. It's a BiG KiD show round table discussion. What are the Best BBQ bottled sauces of all time? Top 3 style. Think of your favorites and see if they make the cut. Sauce so good it will make you slap your mamma! Follow us on Instagram @bigkidshow and also on Twitter @thebigkidshow Thanks to Cincinnati, Ohio band Two-Bit for providing the BiG KiD theme music - "Simple Life". Find that song and more on their album "Acoustic?" available on Apple Music and Spotify. https://music.apple.com/us/album/simple-life/1375551763?i=1375551788 https://youtu.be/5-Aw8Qw8nf4
Have you ever tried infused BBQ sauce?! BBQ sauce that gets you high is definitely a vibe. Meet the Texas-born creator of one the tastiest creations yet. Learn about Tess' journey, how she evolved through different form factors to create Dose of Saucy, collaborations and upcoming new releases! Tess' bag is also loud af! Learn about her position on the board of Our Academy, what they do to help businesses in this industry succeed and how it started. This is such a fun and goofy conversation where we get *lit* lit, have some deep belly laughs and celebrate Tess' awesome work in the space. Thanks for joining Send Us Flowers - the weed podcast that's guaranteed to make you giggle. If you want to follow Tess, check her out below! https://www.doseofsaucy.com/about-us https://www.instagram.com/doseofsaucy/ https://www.thrillist.com/eat/nation/saucy-cannabis-infused-condiments Timestamps: Sending flowers … 1:06 Connecting the Dots with Our Academy … 1:54 Our Academy + Web3 … 2:46 Similarities of Weed + Web3 … 3:30 How Our Academy Started … 5:49 Joining the Our Academy Board … 6:44 “Big Kid Jobs” … 7:59 Tutoring and Helping Kids Find Their Passion … 9:21 Dose of Saucy Journey … 10:21 Being as Congruent as Possible … 11:11 Family, Weed and Finding Balance … 11:43 Celebrating 2022 - Big Wins … 13:43 Healing Family + Self … 17:11 Skincare, CBD + Destigmatization … 19:12 Evolution from Skincare to Sauce … 21:23 Working in Limited States … 22:00 Best Food to Have With Dose of Saucy … 22:41 Where did the recipe come from? … 23:31 Tess' Favorite Restaurant … 24:07 Heating Elements … 25:03 Tenacious Tess! Becoming You're Own Teacher … 27:58 New Product Launch … 29:30 New Sauce Flavor … 30:20 Is There a Non-Infused Sauce … 31:20 Moving From Texas To California … 32:42 Turning 30 … 33:53 In My Bag … 34:36 What's a Nootropic … 36:30 Dab for What's In Your Bag … 41:12 Best Bang for Your Buck … 41:34 Favorite Devices … 42:29 Where to Find Tess … 47:54
Eric Brown is well seasoned in urban housing development and entrepreneurship. He has built and developed over 16,000 market rate apartments on a national scale. He founded Urbane Apartments in 2000 and oversaw new business, general operations, marketing and branding at the company. He is long recognized by the multi-family housing industry as a vanguard of cutting edge social media marketing. Eric recently stepped away, and is creating a new Side Hustles with UrbaneFarm. UrbaneFarm is a purveyor of 100-Unique Hot Sauce Brands, Fish Sauces, Salsas, BBQ Sauce, Rubs, Gourmet Salts, Beef Jerky, Eclectic Art, Vintage & New Cast Iron Cookware and Cut Flowers in Season. Eric is launching his first book, Second Act Entrepreneur on Tuesday 3/22/22. Connect with Jon Dwoskin: Twitter: @jdwoskin Facebook: https://www.facebook.com/jonathan.dwoskin Instagram: https://www.instagram.com/thejondwoskinexperience/ Website: https://jondwoskin.com/LinkedIn: https://www.linkedin.com/in/jondwoskin/ Email: firstname.lastname@example.org Get Jon's Book: The Think Big Movement: Grow your business big. Very Big! Connect with Eric Brown: Amazon Second Act Entrepreneur: https://www.amazon.com/Second-Act-Entrepreneur-Journey-Housing/dp/B099BWBP24/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= Twitter: https://twitter.com/SecondActMyLife Instagram: https://www.instagram.com/myoffroadadventures/ Facebook: https://www.facebook.com/EricUrbane/ LinkedIn: https://www.linkedin.com/in/urbanemedia/ Website: https://thesecondactentrepreneur.com/
These are the best kind of stories. Youth. Passion! Barbecue! Darren and Charlene Young moved to St. Louis from LA -- and Darren discovered a hidden passion for real, authentic barbecue. Charlene suddenly noticed that she missed the Filipino barbecue fests of her LA family and world, and so with an abundance of energy, and desire to make friends with new neighbors, they began hosting backyard Filipino barbecues. They were very popular! It morphed from backyard, to catering and on to sold-out pop-ups. Now, The Fattened Caf is a full-fledged company with its BBQ sauces and longganisa on sale online and at 67 groceries throughout the midwest. Who even knew that Filipino BBQ was a "thing"?Photo Courtesy of Anastacia Marx DeSalcedo.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Let's Talk About Food is Powered by Simplecast.
Watch the video episode HERE to see our beautiful faces Welcome back to Phat Dudes Phat Foods! Joining me for this series is my man Jonathan Jones from Smokin Hope, a nonprofit bbq cookout that everyone is invited to. We want to help you become the master backyard entertainer you were destined to be! In this episode, we are joined by the legendary Luke Unrein aka Saucy Luke. Operating out of Buckeye, Luke makes some of the best sauces and rubs I've ever had. It only made sense to get him on for 2 episodes. This one is all about the sauce. Follow PDPF on Instagram @phatdudesphatfoods
In an effort to raise funds for her favourite four-legged foundation, local canine legend and international barbeque sensation, Ms. Deborah Rose, is giving Canadians a chance to try her award-winning BBQ sauce. Let's find out more.
The Big Foodies are presented by Berky Orthodontics and in this episode, the guys are heading down the sauce aisle and try the best brands of BBQ Sauce. The Big Foodies have done sauce episodes in the past but here the guys are focused on brands you can get at the store. Biggie, Matt and BB sit down and give their opinions on the BBQ sauces from Kraft, Jack Daniel's, Sweet Baby Ray's, Stubb's BBQ Sauce, Dickey's BBQ, Sticky Fingers Ribhouse and Great Value.
Hour 3 - Happy Thursday! Here's what Nick Reed covers this hour: In case you missed it, Nick interviewed Dick Morris as our ABC Books Author of the week. You can find more information about the book by CLICKING HERE. The Kansas City Royals released a new sandwich at the K earlier this week. The new BBQ Reese's Sandwich features Reese's Peanut Butter Cups, Pulled Pork, Sweet Baby Ray's BBQ Sauce, and bacon. Would you try it? Harpeth Hall, an elite girls school in Nashville, Tennessee, has implemented a new policy to allow applications from anyone who identifies as female, not just those who are biologically female.
Little Leaf Farms recently secured $300 million in capital investment to help the hydroponic lettuce company further expand its operations. In this episode of the Xtalks Food Podcast, Sydney talks about Little Leaf Farms' use of advanced greenhouse technologies, including data analytics and hands-free automated grow systems, as well as its plans to open a new hydroponic greenhouse on 180 acres in Pennsylvania. She also discusses how hydroponic growers like Little Leaf Farms are helping to reduce the global lettuce shortage, which began in 2020 when California lettuce growers faced hotter-than-average temperatures and crop diseases. The team wonders whether lettuce grown with hydroponics will ever replace traditionally grown produce, but commend the technology for enhancing food security despite weather conditions and supply chain disruptions. Also, in this episode, Sydney discusses the best condiments according to the Whole Foods Market Trends Council. With the condiment, marinade and dressing category expected to hit $2.9 billion by 2024 according to a Mintel report, the Council noted that consumer desire to experiment will support the sales growth. She talks about the five best condiments that made the list, including BBQ sauce, hot chili sauce, ketchup and mustard, fermented condiments and ranch, and provides examples of products on store shelves that represent these trends. The team is surprised by how many different varieties of condiments are on the market, but praise the Whole Foods Market Trends Council for including condiments from all over the world.Read the full articles here:Hydroponic Lettuce Grower Little Leaf Farms Raises $300 MillionThese are the Best Condiments According to Whole Foods Market Trends CouncilFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured
(0:00) Welcome(0:30) George is going to start trying(01:04) We are considering some light tax fraud(01:40) Snack of the Day: Skinny Butcher Crazy Crispy Chick'n Nuggets(02:20) The boys discuss fake meat(02:49) Brook's House of BBQ(06:30) Bill Burr Comedy Show(07:15) Bert Kreischer Comedy Show(08:11) Top Gun Maverick (again)(10:33) Prime: Everybody Wants Some!!(12:40) Bradley Cooper tangent (Failure to Launch, Wet Hot American Summer, The Hangover, Wedding Crashers)(14:48) Vince Vaughn Tangent (George being a hater & The Internship)(16:35) Top Gun traits(18:48) Barstool Instagram Top Gun family members(19:39) Val Kilmer had throat cancer(20:48) Netflix: Hustle(23:24) Netflix: Hubie Halloween (26:28) David Spade owes his career to Sandler……or maybe it was Rob Schneider(28:25) Epix: Dickie Roberts: Former Child Star (30:27) Peacock: Walk Hard: The Dewey Cox Story(32:01) HBO Max: Blades of Glory(34:19) George is a liar - David Spade correction(35:20) Netflix: Love on the Spectrum (41:45) Netflix: Atypical(44:47) Hulu: Speechless (46:54) Netflix: Rambo: Last Blood (47:39) Episode Recap: Nuggets & BBQ Sauce, Bill Burr, Top Gun Maverick, Everybody Wants Some!!, The Hangover, Wedding Crashers, Hustle, Hubie Halloween, Dave Spade/Rob Schneider with Adam Sandler story time, Bert Kreischer, Dickie Robert: Former Child Star, Walk Hard: The Dewey Cox story, George is a DVD thief, Blades of Glory, Love on The Spectrum, Atypical, Speechless and Rambo: Last Blood(55:20) Thank you for supporting your local podcast
Johnny and Colin chat with https://www.linkedin.com/in/chase-novelich-232aaa63/ (Chase Novelich), Director of Ecommerce at https://bachans.com/ (Bachans), a Japanese Hot Sauce that has quickly become a pantry favorite. In this episode, they talk about. Becoming the #1 BBQ Sauce on Amazon. History of the brand Becoming #1 on Amazon Triple digit growth on all channels From High Growth Ecommerce to Brick and Mortar Excellence Exceeding expectations in Target, WholeFoods, Costco etc. Topic 3 Managing Ecommerce and Brick and Mortar Expectations. Challenges of DTC vs. Brick & Mortar keeping everyone happy. Bricks and Clicks is hosted by Johnny Valeriote and Colin Davidson, two of the three managing partners at https://www.omniumcpg.com/ (Omnium). Produced by Rolled Up, submit your comments and questions to us on Twitter.
Feeling refreshed after a great conversation with another 20+ year career DJ, advocate, mentor, and peer we all know and love in the Charlotte-Metro area, DJ BBQ Sauce. Were I to start-up a radio station, Tim is someone that I would personally seek out for his knowledge, trustworthiness, and forward thinking, among other reasons. Be sure to check out his book "#PREPARETOPARTY" available now on Amazon.
This week on Beer Sessions Radio, Jimmy welcomes award-winners Peter Yi from Brooklyn Cider House and Ray Sheehan who created the “Best BBQ Sauce in the World” for an in-depth discussion on the classic American pairing of cider and BBQ. The gang will introduce not only insights into the makings of cider and BBQ, but also guide us to fully draw out their flavors by pairing them together!The episode will start with Ray's gradual yet monumental growth in the BBQ world that led him to the top of the sauce chain today, in contrast to Peter's big swift shift to cider from the old wine palate that all started in Spain. Ray goes on to tell how he learned the fundamentals by helping local BBQ teams with the most menial tasks, before diving deeper into his book “Big Green Eggs Basics from a Master Barbecuer,” while Peter reminisces his discovery of the lost apple cider tradition that led him owning an apple orchard, providing the source materials for all his products. Sipping an old-world-style OEC pilsner, Ray will take us through his lists of BBQ-beer pairings, ranging from ribs with porters to hot wings with IPAs. He then grabs the mic to interview Peter on how to pair cider with smoked pork loin, and reveals hot takes on food-alcohol pairings and pourings that are only available to those who stay till the end!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.
Mary is a talented young student heading off to college in the Fall. She rates college, Abraham Lincoln, Outlet Malls, "That's P," and Chick-Fil-A BBQ sauce. I also learn about the sad fate of Victoria Justice, and get introduced to Drill Rap Music (google it) which comes out of the South Side of Chicago. If you enjoy this episode, please subscribe, write a review, share it with a friend, follow us on social media, @theratingshow, and/or scream it from the highest mountaintop.
Taste Buds is a podcast where comedians Joe DeRosa and Sal Vulcano hash out all their food based arguments for YOU the fans to decide! MAKE SURE YOU VOTE IN THE TWITTER POLL TO WEIGH IN! Twitter polls go down on Sal's Twitter Account. This weeks episode is a Lightning round!! Hot Sauce vs BBQ Sauce! Ranch vs Blu Cheese! Honey Mustard vs Sweet and Sour! Who's side are we on Taste Buddies?!?! Sound off in the comments. Remember to rate us on itunes! Follow The Show! Instagram - https://www.instagram.com/tastebudspod/ Twitter - https://twitter.com/tastebudspod?lang=en https://linktr.ee/Nopreshnetwork Follow us! Joe DeRosa Instagram - https://www.instagram.com/joederosacomedy/ Twitter - https://twitter.com/joederosacomedy Website - https://www.joederosainfo.com/ Sal Vulcano Instagram - https://www.instagram.com/salvulcano/ Twitter - https://twitter.com/SalVulcano Website - https://salvulcanocomedy.com/ Our Producer @TheHomelessPimp https://www.instagram.com/thehomelesspimp/ Theme song by Casey Jost
On this episode I had the pleasure of chopping it up with my good friend John Charles, a former All-American, and Hall of Fame quarterback at Portland State University (PSU). John reached both the National FootballLeague (NFL) and Arena Football League (AFL).In two seasons, John led PSU to two consecutive semi-final appearances. Charles threw three or more touchdowns in 17 of the 18 games he started. He earned National Player of the Week honors from USA Today and Sports Illustrated. He was the only player to be named Player of the Year twice in the Western Football Conference. Additionally, he was a Harlon Hill Trophy Finalist, earning both Kodak and Small College All-America honors.John was selected as a free agent in the 1993 NFL Draft by the Atlanta Falcons. In 1996, while playing for the San Jose Sabercats, sustained a shoulder injury that forced him to retire.He now enjoys using his knowledge and continued education working in the sports performance industry to help athletes sharpen their skills. Charles' volunteer training centers around 3 components: mental toughness, teamwork, and preparation.John also works in the food industry where he has created a barbecue sauce called, John John's BBQ Sauce that is being sold in 19 stores throughout the state of Oregon. John also works with youth at a Treatment Facility, as well as, Substitute Teaching.What we discussed: Qualities of an elite QB Transferrable skills that can help you in the job market How to use adversity as a tool that can benefit you Using your passion to find purpose Connect w/John: https://www.johnjohnsbbqsauce.com/ (Website) JohnJohnsBBQSauce@gmail.com https://www.facebook.com/profile.php?id=100070193469029 (Facebook) Let's connect: https://open.acast.com/shows/5e759e3195fa07a414c9afe8/episodes/60ed28a18c0c31001917b838/www.yourultimateplaybook.com (My book (The Ultimate Playbook for High Achievement) ) https://www.linkedin.com/in/alex-molden-9693431b/ (LinkedIn) https://www.instagram.com/alexmolden/ (IG) https://www.facebook.com/alex.molden1/ (Facebook) https://open.acast.com/shows/5e759e3195fa07a414c9afe8/episodes/www.alexmoldenspeaks.com (website) https://thehaacademy.com/get-full-access (High Achievers Academy) *Get you a https://www.uv-brite.com/ (UV Brite water bottle)!! Use coupon code Sharkeffect15 for 15% off!!**Get stronger w/https://frogfuel.com/ (Frog Fuel)!! Use coupon code Sharkeffect20 for 20% off of your 1st order! See acast.com/privacy for privacy and opt-out information.
We are deep into Mangia March and this week we have a smoking new episode. We are covering Season for Love. It stars Autumn Reeser as Tyler, a single mom trying to find a new path after her life in the big city fizzled out. She returns home where she runs into Corey, played by Marc Blucas, a successful BBQ entrepreneur who's trying to rekindle his passion for cooking. In this episode we invent a re-Flesh-ment table (could be good, could be bad, could be hot, we're not sure), talk about the uber sensitive kiss tractor beam TM that always gets shut off at inopportune moments and ponder the possibility of an erotic BBQ cookbook (sounds messy and we're not mad at it). This movie helps us realize that life is better with a side of BBQ, so jump on this sausage pony and ride with us as we savor a Season for Love.
The sap is beginning to flow in area Maple trees, offering up what's needed for that homemade maple syrup. Chef Steph visits with Ken and Deb, sharing a BBQ Sauce recipe, blondies, and cookies that highlight that spring sweetness! Don't miss these new seasonal recipes with Chef Steph with no tapping required! See omnystudio.com/listener for privacy information.
S3E56 ~ Midweek BONUS Episode! - No one cried over spilled milk, but 2 Walmart employees got into it with one getting stabbed over it. And don't cross a Texan over BBQ sauce...otherwise, you'll have a Texas style shoot-out in your Dickie's BBQ. Do you live in one of the states that characterize one of the 7 Deadly Sins? Find out if you do...and find out more stupidity in this episode! OR city installs 37-ft. fork believed to be world's tallest; Lady Uses the War in Ukraine to Get Refund on Stand-Up Comedy Tickets; Why Are So Many People Are Saying ‘Wordle' Is Harder Now; Authorities seize nearly $3M worth of meth in onion shipment; 2 Guys Ordered Subway...Paid...Ate It...Then Robbed the Place; Potholes Are Being Plugged with...Phone Books; Man Arrested at Zoo: I Just Wanted to Look Into ‘Eye of the Tiger'. And get the stupid spin on the week's biggest current event headlines in the "Insane Week In Review" as well as the new glittering jewels on the crown of stupidity with the "Genius Awards"! --- Send in a voice message: https://anchor.fm/eriklane/message Support this podcast: https://anchor.fm/eriklane/support
The cookoff wrapped up this past Saturday and now the Houston Livestock Show & Rodeo officially kicks off tonight with the first concert -Cody Johnson.......and a Houston man made national news for opening fire because he was upset for not receiving enough barbecue sauce
(01:04) — All-Star Weekend: JJ recaps the best events and the horrid ones of NBA All-Star Weekend. (09:32) — NICK MANGOLD: Former NY Jets center Nick Mangold talks the Rex Ryan–era Jets, HOF chances, and 74 BBQ Sauce. (19:35) — WORST LOSSES IN NY SINCE 2010: JJ starts by revealing his 10-6 on his worst losses list. (29:08) — CALLS: Callers talk their worst losses. We always want to hear from you! Leave JJ a message on the Listener Line at 917-382-1151. Follow JJ on Spotify Greenroom! https://spotifygr.link/Z2KGxnBEUib Host: John Jastremski Guest: Nick Mangold Producer: Stefan Anderson Learn more about your ad choices. Visit podcastchoices.com/adchoices
Welcome back to Big Boss Mare with Brandy Von Holten! If you love law enforcement and BBQ, then you are going to love this interview! Meet Jason Worthley! Jason is a homegrown Missouri boy! Jason started as a 911 dispatcher but then has had the titles of jailer, deputy, K-9 deputy, and undercover narcotics while working with the Mid Missouri Drug Task Force. After Jason left the Morgan County Sheriff's Department, he joined the Water Patrol which became an extension of the Missouri State Highway Patrol. With being so close to the Lake of the Ozarks which is a popular vacation area in Missouri, law enforcement is going to racking up some hard to believe stories. Jason said that he has seen the worst in good people, and the good in people that others would consider bad. Jason and his best friend, Chuck Black, are serving up some of the best foods in Missouri at a restaurant called Patio 52 Bar and Grill, which is located in Stover, Missouri. Chuck, who is also Morgan County Sheriff's Deputy, is the owner of Patio 52. Jason co-manages the restaurant and is the voice the public hears. In addition to the restaurant, Jason, Chuck, and one of Chuck's brothers who is a combat veteran named Billy Black, are co-owners to accustom BBQ sauce called Patio 52 BBQ Sauce. My husband and I love this restaurant and what they stand for! We eat at Patio 52 at least once a week, but sometimes three or four! Our ranch became one of the first five locations to carry their sauce! After listening to this interview, you will know why we are such large supporters of Patio 52 bar and Grill and Jason Worthley!
Episode #25 - In this episode of At The Lucky Duck, hosts Chase and Myles welcome guest Matthew Bruggerman. Matt a creative who works in improv comedy, acting, and digital content. He's currently developing his own animated TV series.
In this episode of The Makers Gonna Make Show, Julie interviews Mike D., founder of Mike D's BBQ. Mike's journey as a BBQ sauce master started early in his life, on a family vacation to NC. Starting off with family and friends as customers, and learning the hard way that patience pays off in the long-run, Mike now has a thriving business and a retail location in NC. As a bonus, he shares his secrets on how to make the BEST BBQ towards the end of the episode. Don't want to miss another awesome interview? Subscribe here (link to form) and get further insights into each episode. Follow Mike D's BBQ here: Mike D's BBQ Website Instagram @ MikeDsBBQ Mike D's on Facebook
This show was a weird one... you know that weird feeling you get when you eat BBQ sauce? If you know, you know. This fantasy show takes a close look at child labour laws and exploits them to the fullest. While venturing down a giant hole, Sam and Will find themselves discussing a show that conveniently knows a thing or two about that. If you want to hear us ramble on for a couple of hours about the first three episodes of this weird chibbified freakfest, then make sure to tell a friend and spread the word.
Founder, Kerry Fitzmaurice was poised to open the first plant-based, vegan Pure Grit BBQ restaurant in Greenwich Village and Covid had other plans. Ms. Fitzmaurice pivoted, put the commercial smoker bought for the restaurant into storage and took the restaurant's recipes, sauces and rubs online. Specialty retailers in NYC, along the East Coast and in various parts of the country have started carrying the products. Web: https://www.puregritbbq.com Follow: @puregritbbq They were recently featured in the NY Times https://www.nytimes.com/2021/06/01/dining/pure-grit-bbq-sauce.html Vegan, vegetarian or flexitarian AND loves grilling and BBQ – just in time for grilling season Pure Grit BBQ's Complete Vegan BBQ Kit (available on the Pure Grit BBQ website.) The kit includes The BBQ Sauce, The Hot Sauce pepper sauce and BBQ Blend Dry Rub. The products are Plant Based, Vegan, Gluten-Free, Dairy Free, Nut Free Gift and are small batch produced and packaged in NYC. (Pricing & Links provided below) For those of us that know and love BBQ, it's more than turning on the smoker or the grill - it's all about the flavor. The Pure Grit BBQ Essentials are also made to blend by combining with other condiments for sauce combos including tangy dips, dressing and take-out toppers....those recipes are also on our website under sauces. Pure Grit BBQ's Complete Vegan BBQ Kit: The kit includes The BBQ Sauce, The Hot Sauce pepper sauce and BBQ Blend Dry Rub. The products are Plant Based, Vegan, Gluten-Free, Dairy Free, Nut Free Gift and are small batch produced and packaged in NYC. Pure Grit BBQ was created for plants and, is good on everything. Visit the Pure Grit BBQ website for delicious BBQ essentials and recipes to help you pile more plants on your plate. www.puregritbbq.com The Flavors: The BBQ Sauce is the taste of New York. It does not lean into any specific BBQ region. There is no heavy sweetness, just a touch of agave, no hot heat, just a glimmer and no smoky flavor. Just simple quality ingredients that yield a delicious, premium BBQ sauce that appeals to all palettes. It is our hope that you combine our BBQ sauce with your favorite condiments to make it your own. From the smoker, to the grill, to endless dips and dressings, we think The BBQ Sauce is the ideal ketchup replacer. The Hot Stuff is hot without burning you out. No ghost peppers here. It pairs perfectly with The BBQ sauce to turn up the heat. We pour it on everything from BBQ to Just Eggs to hummus. Because it is thicker and milder than other hot sauces, it can be used liberally and adds depth and texture to any dish. The Rub is not your normal BBQ rub. Made with many spices including demerara sugar, smoked paprika and smoked salt with a hint of lemon, it will become your go to spice blend. In the kitchen, toss with your veggies before roasting or grilling. We also like to add some to bread dough, on pizzas and even popcorn. The Background: Kerry Fitzmaurice is a serial entrepreneur and marketer, who is also vegan. A few years ago, she was at South By Southwest in Austin, TX with her team and they wanted to go out for Texas BBQ. Ms. Fitzmaurice was hungry in Austin, TX when she came up with the idea for Pure Grit BBQ. As a plant-based eater, she felt excluded from BBQ, she didn't want to be sidelined to salads and * on a menu. For Kerry, BBQ is a rich culinary experience that was exclusive to meat eaters. She wanted to create an experience that was equally as rich but glorified vegetables and alternative proteins - a brand that appeals to all palettes, one that is inclusive and approachable. She wants to inspire you to pile more plants on our plate all while enjoying the delicious flavors of BBQ. Originally slated to open as a plant-based BBQ joint in NYC's Greenwich Village, Covid had other plans. Kerry took the restaurant's recipes online, found a small batch artisanal producer and bottler, as well as a fulfillment house and began packaging Pure Grit's BBQ Essentials: the BBQ Sauce, Hot Stuff and Rub. Kerry grew up on a commune. After graduating University of Michigan and Yale, Kerry started her career as an environmental economist but her creativity drew her to the entertainment industry and advertising where she has spent the last 25 years. She is back to her roots with Pure Grit improving the health of the planet and people. About the show: ► Website: http://www.ashsaidit.com ► Need Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: manage1.com/subscribe?u=2a2ca3b799467f125b53863http://ashsaidit.us11.list-c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!
Pete's Spring Training roommate and part-time babysitter Josh Fleming makes his much awaited appearance. Their brotherly battles range from potatoes to 2004 pop music. Learn more about your ad choices. Visit podcastchoices.com/adchoices Learn more about your ad choices. Visit podcastchoices.com/adchoices
In Chapter 8 maK & Rev converse about the difference between reform and revolution. America was built on revolution, and power structures rarely change with reform. With the political and social climate of today's world, is America ready for another revolution or another attempt at reform? Black Business Highlight: Smoking Cole's (BBQ Sauce). Smokin Cole's can be used as a traditional BBQ sauce, dipping sauce or marinade. Visit smokincolesbbq.com for details and to place your order. Nationwide shipping available. (E) email@example.com (IG) thenile.est1981
Are you passionate about BBQ? Do you wonder what its like to bottle and sell your own rubs and sauces? In Episode 27 of the Dumpster Fire Project, Erik and Murray have a conversation with Tearl Dunlap of TD's Brew & BBQ. Find out how TD went from bottling his own seasonings and sauces in “repurposed” Sailor Jerry bottles in his kitchen, to owning his own BBQ business. The Dumpster Fire Project is a podcast that follows the story of two ordinary men as they set out on an entrepreneurial journey to create more meaning in their lives. In the process, hosts Erik Scramlin and Murray Swoish talk with guests who have their own unique stories to tell. PLEASE FOLLOW US, ADD US TO YOUR FAVORITES WHATEVER JUST SUPPORT THE PROJECT!
The crew discusses the passing of actor Chadwick Boseman, the NBA lockout, Bella Thorne ruining OnlyFans, the cheapest thing we've ever done and more. Follow on instagram @brazybunchpodcast and submit all comments or topics to firstname.lastname@example.org.
Legendary pro-wrestling commentator and author Jim Ross joins the John Oakley Show to discuss everything from the evolution of race relations in pro-wrestling to the history of the term "Slobberknocker."
Brogan, Justin, and Scott sit down for another Quarantined conversation. They were joined by some live listeners and returning guests on the GCP Discord. 01:25 – Conversation kicks off with Brogan announcing his learning of a second language, Justin talks about the conspiracy behind his internet slow down at 6 PM, and things he's been frustrated over in the past week. He share's how fortunate he is during the quarantine, things that have been going on in the South Sound area, and Scott shares the local beer he's drinking. They talk about “essential” businesses, Justin talks about what he and his wife have done to prep, and Justin shares the happy hour shots he's been doing. He gives a shout out in honor of Norwescon, questions what businesses will be coming back as the virus dies down, and they discuss potential shows that Netflix is cancelling. 16:35 – They tell listeners how they can find them on Discord, Justin encourages to submit coaster questions and where to do so, and Brogan gives a brief review of using his air fryer. Justin talks about things he and his wife have been making in his Instant Pot, he throws out some “Would You Rather” questions, and each one shares if they are shaving and/or wearing clothes during Coronavirus. Justin talks about the return of Lime Scooters, Scott explains what Discord is, and talks about what David Thompson from Food Is Free has been up to. 32:04 – Brogan returns with his Bloody Mary, Scott suggests they have Biff back on from Biff's BBQ Sauce, Scott shares that he enjoys pickle juice in his Bloody Mary, and Justin talks about his countdown to when they will be about to BBQ again. Each one gives his guess on when people will be able to go to a bar again, when they think the next shut down will be for the second wave, and Justin asks the guys what masks they've been wearing in being out in public. Scott talks about what the repercussions are for people that are still out in the streets and Justin talks about the latest mask he is wearing. He talks about what other people are wearing for masks and they question the last time they each had spray cheese. 51:04 – Scott talks about their new shirts that were just printed by Shroom Brothers, a listener jumps in and talks about how he's adjusted to Coronavirus, and their Shroom Brother friends jump into the conversation. Justin poses a would you rather question to the group, the group talks on if this is an actual apocalypse or simply the prequel, and they debate if Amber actually sliced Johnny Depp's finger. Everyone talks about what they have been doing during the stay-at-home order, Justin talks about the importance for him to wear pants when leaving the house, and Billy from Mary Mart joins the conversation. Special Guests: Billy and Shroom Brothers.