Podcasts about bbq season

"Big Jake" Fullington returns to the Shootin' The Que podcast showcasing his brand new rubs!  He talks about his plans for the upcoming BBQ Season, his favorite cuts of meat to cook, and he reacts to your comments about the ever persistent mystery of his age on this episode of Shootin' The Que!

Brad & Laura have some news  Is it BBQ season yet and why do the cockroaches come out? We talk to the father of Mason, who got to go to be a mascot at the RWC  Would you bite straight into a tomato? Plus... how Brad injured himself at a birthday party!See omnystudio.com/listener for privacy information.

Treble Trouble & Food News - BBQ SeasonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

John Weselcouch joins the podcast and we chat ghosts. We will be back mid-August for Summer break!

It's officially Summer and Ina is back at the beach for a BBQ in the SAND. On the menu is BBQ chicken, Szechuan noodle salad, broccoli with garlic and soy, and s'mores! Ina also shows us a few ways to turn the volume up on plain old vanilla ice cream. Grab the sunscreen and pillows that you bought on sale because its time to go to the beach!

Summer is BBQ season. North Carolina-based father and son duo Ed and Ryan Mitchell, who are legendary pitmasters, released their latest cookbook Ed Mitchell's Barbeque which includes best techniques for roasting meat and recipes for sides and appetizers. Ryan joins us to discuss.  Sheri's Smoked Mac 'n' Cheese (Courtesy of Harper Collins) Serves 4 • Prep Time: 20 minutes • Cooking Time: 45 minutes (if baked) or 1 hour (if smoked)     RYAN MITCHELL, Ed Mitchell's son   Everyone has a macaroni and cheese memory. Mac and cheese has become as American as  burgers and pie. My sister, Sheri, was the first person to bring different ideas about how  to reimagine macaroni and cheese back to Wilson and to our family. Sheri was a cheese  connoisseur. In the 1980s, she was hobnobbing with folks at Georgetown and Howard  University in Washington, DC, and attending parties with fancy cheese boards and wine.  During the holidays, when she would come home to Wilson, she introduced us to  all kinds of cheeses, pâté, and crackers that we were unfamiliar with. Sheri started to add  bacon and different cheeses to our macaroni and cheese. She took it to the next level. We  hadn't known that mac and cheese could be jazzed up. I didn't know there were other  kinds of cheese past the ones that were available in our stores in Wilson County. I credit  Sheri for creating our mac and cheese dish.  We prefer to grate our cheeses instead of buying packaged shredded cheese. Grating  your own cheese will give you a creamier and more flavorful dish.    1 16-ounce box elbow noodles  Salt and freshly ground black pepper  4 tablespoons (1/2 stick) butter  2 tablespoons all-purpose  flour  2 cups milk  1 teaspoon onion powder  1 teaspoon garlic powder  1 cup freshly shredded extra-sharp  cheddar cheese  1 cup heavy cream  1 cup freshly shredded smoked Gouda  cheese  1 cup freshly shredded aged cheddar or  North Carolina hoop cheese  1 egg, beaten  1 cup freshly shredded mozzarella  cheese  1 cup freshly shredded Colby Jack cheese    COOK the elbow noodles in boiling water with 1 teaspoon salt for 8 minutes,  or until al dente. Drain and place in a casserole or baking dish. Season with a  sprinkle each of salt and pepper.  IN a medium-sized pot, melt the butter on low heat, then whisk in the flour.  Add the milk and stir until it starts to thicken. Add the onion powder and  garlic powder. Add the extra-sharp cheddar and 1/2 cup of the cream. Stir until  smooth. Add the Gouda and remaining 1/2 cup cream. Stir until smooth.    MIX the beaten egg and mozzarella in with the elbow noodles, then pour the  cheese sauce over the noodles. Top evenly with the Colby Jack. Cook the  macaroni and cheese on a smoker for 45 minutes or bake at 350ºF until golden  brown and bubbling, about 30 minutes. Turn on the broiler and broil the  macaroni and cheese for 3 minutes. Do not leave your macaroni and cheese  unattended when you turn on the broiler; the cheese will caramelize quickly.   Excerpted from Ed Mitchell's Barbeque © 2023 by Ed Mitchell and Ryan Mitchell.   Food & Author photos by Baxter Miller.  Reproduced by permission of Ecco, an imprint of HarperCollins Publishers. All rights reserved. 

How can food preservation spice up your next barbeque? On this week's episode of the Perfectly Preserved Podcast, we discuss food preservation that makes for delicious summer gatheringsWe cover our favorite foods to preserve for a cookout, including canned pickles, quick pickles, and relish. Jenny shares how to can ketchup that beats any store-bought version, and Anna shares why pickled vegetables are the perfect pairing for any barbeque. You'll also learn how versatile canned beans and pie fillings are for simple side dishes and impressive desserts. Having these canned items in your pantry makes for easy additions to your barbeque spread that will keep everyone coming back for more!Thanks for listening! Find the links and resources mentioned in today's episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here https://smarthomecanning.com/blogs/news/perfectly-preserved-podcast-ep-44-what-to-preserve-for-bbq-seasonSee more from Jenny on this episode here

Wildfires are coming at us from all sides. How can local reporters get at the root issues? And the implementation of Quebec's language law municipalities making fun of the new rules. Tim Bousquet co-hosts. Host: Jesse BrownCredits: Aviva Lessard (Producer), Caleb Thompson (Audio Editor and Technical Producer), Annette Ejiofor (Managing Editor)Guest: Tim Bousquet Further reading: Officials have known for years about the wildfire risks in Tantallon - Halifax ExaminerLetter from the editor: Why we won't be covering Collision this year - The LogicCollision nears a one-year Toronto extension, efforts mount for a West Coast alternative - BetaKit Côte-St-Luc, 20 other municipalities to launch lawsuit against Bill 96 - Montreal GazetteAccess to English medical services threatened in Bill 15, anglo rights group warns - Montreal GazetteChronique – Vinegar Sammy - Le Devoir Sponsors: Ecojustice, oxio, Article, Athletic GreensPitch us! If you value this podcast, Support us! You'll get premium access to all our shows ad free, including early releases and bonus content. You'll also get our exclusive newsletter, discounts on merch at our store, tickets to our live and virtual events, and more than anything, you'll be a part of the solution to Canada's journalism crisis, you'll be keeping our work free and accessible to everybody. You can listen ad-free on Amazon Music—included with Prime. Hosted on Acast. See acast.com/privacy for more information.

We start the show with an update from reporter Ryan Cooke at the Energy NL conference. It comes a day after Equinor dropped the bombshell that it is delaying the $16 billion Bay du Nord project by up to 3 years. Then for the call-in, host Adam Walsh speaks with Martin Hurley of Hurkley's Barbeque and Shaun Hussey, co-owner of Chinched restaurant and Deli. Adam asks them for grill tips and takes questions from folks. He also calls a few other barbecue experts across N.L.

Our guest on this episode, recorded live at the Toronto SIAL food innovation conference, is Vince Sgabellone, Foodservice Industry Analyst at Circana.  Vince emphasizes the resilience and adaptability of the industry during the COVID-19 pandemic, noting how quickly businesses reinvented themselves by offering off-premises services and embracing digital engagement. We also discuss the challenges restaurants face in dealing with higher costs and labour shortages and the need for automation and streamlined operations. Looking to the future, they highlight the importance of engaging with the younger generation, who are digitally savvy and have diverse culinary preferences. The guest concludes by mentioning the growing interest of retail companies in the food service industry, given its significant share of consumer spending.In food industry-related news, we discuss "Cold War II" and food geopolitics, focusing on China and Canadian agriculture. Next, we talk about the story behind Tyson Foods' financial loss in the last quarter, with $13.1 billion worth of sales resulting in a loss of $0.28 per share. As the Victoria Day weekend approaches, the podcast dives into the start of BBQ season, what to expect, and what the significant trends are on the grill. The episode concludes by congratulating Kelly Higginson on her new and improved gig as the new President and CEO of Restaurants Canada. Having previously served as the organization's Chief Operating Officer, Higginson's appointment brings anticipation for success and stability, aiming for a longer tenure than her predecessors.Tune in to The Food Professor podcast to explore the world of food innovation, industry news, and expert interviews. Lobster trap Photo by John McArthur on UnsplashAbout VinceFood has always been in my blood. My passion for food started in my Mom's Italian kitchen where she shared with me her love of cooking. All of our family photos from my childhood seemed to have food in them, so I guess we were instagramming long before that was a thing. To this day, I still enjoy cooking alongside my Mom and I'm still learning. But I still haven't figured out how to master her infamous meatball recipe. Fast forward to the start of my food career where I found myself supplying professional kitchens, learning the business side of food from some of the finest chefs and restaurateurs in Ottawa. As my career progressed, I was able to expand my horizons beyond my Italian roots to include an understanding of cuisines from around the world. My passion for the business was a valuable asset as I worked hard to help my clients achieve their goals. Today, as a Director, Client Development and Foodservice Industry Analyst at The NPD Group, I use data and consumer behaviour analytics to help some of the industry's best known global food brands solve problems and identify growth opportunities. I take pride knowing that my passion for food, combined with my experience, allow me to deliver insights that will help you to make better business decisions. I am available to serve as a media source on topics of food and beverage consumption, and their impact on the foodservice industry. My comments and analysis have appeared in the Globe and Mail, Toronto Star, The CBC, and other national media outlets. I also appear as a featured speaker at industry events and corporate conferences.  About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America

As the temperature rises and the days grow longer, it's time to dust off your smoker and fire up your grill. But before you dive into your next BBQ session, it's essential to ensure that your equipment is in top shape.Full show notes: Hosted on Acast. See acast.com/privacy for more information.

75 Hard day Challenge What Rafael has being doing and if he can continue BBQ season is here what are some good foods you cook for the big day and so much more

It's summer barbecue season and most people have heard that grilling may be linked to increased risks of cancer development. What are the harmful effects of grilling? Factors to consider while using the barbeque, include; 1) the type of food 2) what you do with the food before it hits the grill 3) how long you cook it for We discuss seven key factors to grill in a healthier way. Before signing off, Rob and Sandra compare the nutrition facts of a few favourite summer bbq accompaniments such as potato salad, coleslaw, etc. Grab an icy drink and enjoy the edutainment !:) Enjoying the show? Consider donating , leaving a 5 star review (if you loved it!), and/or sharing this episode with your friends and family :) Don't forget to visit our social media pages as well. You can find us on Facebook, Instagram, and YouTube Your support helps fuel the stoke and keeps the show going strong every week. Thanks! Website: www.mywifethedietitian.com Email: mywifetherd@gmail.com

Adam Cox is joined by acclaimed chef and restaurateur from Santa Monica, Josiah Citrin, head chef and owner of the two-Michelin starred Mélisse Restaurant, and BBQ restaurant, Charcoal Venice, to discuss how to make the most out of BBQ season. He explains how he got into cooking and talks about some tricks he's picked up throughout his career as a chef. He speaks about the Friendship Cities agreement between Santa Monica and Brighton, and great food recommendations in both the UK and Santa Monica. www.santamonica.com

Brendan is over served pre-episode.....the boys talk about BBQ Season, best and worst things to bring....Brendan has a hard time speaking at times and forgets to turn on Danny's mic.  Pretty standard!

It's the first day of July and the last broadcast before Independence Day, and we have our good friend, Nutritionist, J Gulinello (PerpetualHealth.co) in studio. Tonight we will be talking about a big range of health topics, especially the eating mindset as we go deeper into Sumer BBQ season. We'll talk about gluten, pre/post-workout eating, and whatever else J comes armed with -- it ends up being yet another jam-packed conversation, and the audience is bound to learn a lot. Afterwards, we have the final session of the first ever Quite Frankly Book Club assembly – Windswept House. What an experience that was! Watch the full video here: https://rumble.com/v1aptuw-bbq-season-gluten-dr-pepper-and-more-ft-j-gulinello-7122.html Support Our Proud Sponsors: Blue Monster Prep: An Online Superstore for Emergency Preparedness Gear (Storable Food, Water, Filters, Radios, MEDICAL SUPPLIES, and so much more). Use code 'FRANKLY' for Free Shipping on every purchase you make @ https://bluemonsterprep.com/ Secret Nature CBD: 100% organic CBD rich cannabis flower bred so low in THC that they are legally certified as hemp and can be shipped nationwide. High-CBD, low-THC means all the benefits of full spectrum cannabinoids and terpenes without the high, or negative effects like anxiety and paranoia. Pre-rolls, Oils, Tinctures, and more - Promo Code 'FRANKLY' at SecretNatureCBD.com for 20% OFF SUPPORT the Show and New Media: Sponsor through QFTV: https://www.quitefrankly.tv/sponsor SubscribeStar: https://www.subscribestar.com/quitefrankly One-Time Gift: http://www.paypal.me/QuiteFranklyLive Official QF Merch: https://bit.ly/3tOgRsV Sign up for the Free Mailing List: https://bit.ly/3frUdOj Send Crypto: BTC: 1EafWUDPHY6y6HQNBjZ4kLWzQJFnE5k9PK LTC: LRs6my7scMxpTD5j7i8WkgBgxpbjXABYXX ETH: 0x80cd26f708815003F11Bd99310a47069320641fC FULL Episodes On Demand: Spotify: https://spoti.fi/301gcES iTunes: http://apple.co/2dMURMq Amazon: https://amzn.to/3afgEXZ SoundCloud: http://bit.ly/2dTMD13 Google Play: https://bit.ly/2SMi1SF Stitcher: https://bit.ly/2tI5THI BitChute: https://bit.ly/2vNSMFq Rumble: https://bit.ly/31h2HUg Watch Live On: QuiteFrankly.tv (Powered by Foxhole) DLive: https://bit.ly/2In9ipw Rokfin: https://bit.ly/3rjrh4q Twitch: https://bit.ly/2TGAeB6 YouTube: https://bit.ly/2exPzj4 CloutHub: https://bit.ly/37uzr0o Theta: https://bit.ly/3v62oIw Rumble: https://bit.ly/31h2HUg How Else to Find Us: Official WebSite: http://www.QuiteFrankly.tv Official Telegram: https://t.me/quitefranklytv DISCORD Hangout: https://bit.ly/2FpkS11 QF Subreddit: https://bit.ly/2HdvzEC Twitter: @PoliticalOrgy Gab: @QuiteFrankly Truth Social: @QuiteFrankly GETTR: @QuiteFrankly

Summer is here, let's get grilling! Leave us feedback on our Facebook page, Instagram @blackbites, or email us at weareblackbites@gmail.com

In this week's Talking Life Feature, Katie chats to trailblazing BBQ cook, DJ BBQ, about his tips and tricks for the perfect summer meal.

On today's episode we explore the do's and don'ts of the BBQ and what to do when you have been invited to a BBQ, what to bring, how to be a great. Ali & Marco share their tips, tricks and BBQ hacks on this episodeConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdeliciousEmail: thispodcastisdelicious@gmail.com See acast.com/privacy for privacy and opt-out information.

The heart of Plowboys BBQ is competition-style barbecue. It began in 2001 when Todd Johns and his brother-in-law, Randy Hinck, started Pork Pullin Plowboys, their competition team. For the next six years, Todd and Randy would travel all over the country, participating in competitions, perfecting their craft and learning what makes truly great barbecue. Along the way Todd became a recurring theme at the American Royal, becoming Sausage Champion, Pork Reserve Champion, Brisket Champion, Chicken Reserve Champion, Pork Champion, Runner-Up and finally Grand Champion. In this show Todd talks about the fun schedule he and Andy are facing the next few weeks as BBQ season is HERE. Andy and Dave get into the Cinco de Mayo entertaining scene and Andy introduces us to south of the border grilling.

With May long weekends quickly approaching, many are starting to have barbecuing on the brain, which of course – is good news for the beef market. We definitely have enough supply for people to “chew” through…but the price on the shelves is certainly still high enough. So where is demand? Anne Wasko, of the Gateway... Read More

With May long weekends quickly approaching, many are starting to have barbecuing on the brain, which of course – is good news for the beef market. We definitely have enough supply for people to “chew” through…but the price on the shelves is certainly still high enough. So where is demand? Anne Wasko, of the Gateway... Read More

The show OPEN... "grilling"... Monica... Traeger... And Snowflake Sib wins!

Today Johnny and Greg's guest Pat Martin of Martin's Bar-B-Que got delayed so the guys are on their own, just shootin' the BBQ breeze and chatting about what's to come this BBQ season.   Check out Martin's Bar-B-Que Joint @: Web: https://www.martinsbbqjoint.com/ FB: https://www.facebook.com/martinsbarbquejoint/ IG: https://www.instagram.com/martinsbbq/?hl=en   Get The New Book: https://www.amazon.com/Life-Fire-Mastering-Pit-Cooked-Smokehouse/dp/1984826123/ref=sr_1_2?keywords=life+of+fire&qid=1649782108&sr=8-2 Magnechef Link: https://magnechef.com/ Promo Code: ROYAL21 Follow / Watch / Listen to Us On: Podbean: https://pitlifebbq.podbean.com/ YouTube: Pit Life BBQ: https://www.youtube.com/channel/UC8kAoIunRV1MrSOCNQgJs8w Johnny Mags BBQ BBQ: https://youtube.com/channel/UCLjxKXL6-mXA3em8tf9HXHA The BBQ Broker: https://youtube.com/channel/UCvy2TZ37unr9kUohyu8Fb5A Facebook: Pit Life BBQ: https://www.facebook.com/PitLifeBBQ Pit Life BBQ group page: https://www.facebook.com/groups/1813600838747141/?ref=share New England Pitmasters: https://www.facebook.com/groups/newenglandpitmasters/ The BBQ Broker: https://www.facebook.com/TheBBQBroker Instagram: @johnniehd77 @the_bbqbroker @pitlifebbq Join us at the BBQ Pit. The Pit Life BBQ is a member of the United Podcast Network and is recorded live in front of a studio audience at the Studio 21 Podcast Café upstairs at Two Guys Smoke Shop in Salem, NH. Every Tuesday @ 5pm.  

In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” chat with Carissa De Santis, chief information officer at Dickey's Barbecue Restaurants to explore hospitality technology and what's in the pipeline for Dickey's Barbecue. De Santis talks about building Dickey's virtual brands, the interest from franchisees around Wing Boss, and the decision to bring it to brick-and-mortar. They recently opened their first location in Dallas, where they have their virtual food menu and a full bar. Dickey's Barbecue is currently operating in forty-four states and De Santis talks about expanding internationally. When asked if Dubai is loving barbecue, De Santis said, “they're 100% loving barbecue over there” adding “they were actually our first international debut as a franchisee and partner there.” De Santis says Dickey's just opened a second location in Japan and first in São Paulo, Brazil. De Santis talks about Dickey's early hospitality tech foresight, saying that part of their original tech stack started out with reporting and analytics, collecting all of the data on their customers and transactions. Smoke Stack is Dickey's Barbecue custom data platform, it was started almost a decade ago. De Santis shares what their tech stack looks like today on this episode. To hear about Dickey's Barbecue successful loyalty program, the growth since its launch, her thoughts on technology and scams, and what is next for Dickey's check out this episode of Hospitality Hangout. Dickey's is offering a special deal to the Hospitality Hangout Listeners. Use code HHFREE3 at checkout and get 3 free Sausages with any $100 purchase on this link at Barbecue at home by Dickey's.This syndicated content is brought to you by Branded Strategic Hospitality.

In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” chat with Carissa De Santis, chief information officer at Dickey's Barbecue Restaurants to explore hospitality technology and what's in the pipeline for Dickey's Barbecue. De Santis talks about building Dickey's virtual brands, the interest from franchisees around Wing Boss, and the decision to bring it to brick-and-mortar. They recently opened their first location in Dallas, where they have their virtual food menu and a full bar. Dickey's Barbecue is currently operating in forty-four states and De Santis talks about expanding internationally. When asked if Dubai is loving barbecue, De Santis said, “they're 100% loving barbecue over there” adding “they were actually our first international debut as a franchisee and partner there.” De Santis says Dickey's just opened a second location in Japan and first in São Paulo, Brazil. De Santis talks about Dickey's early hospitality tech foresight, saying that part of their original tech stack started out with reporting and analytics, collecting all of the data on their customers and transactions. Smoke Stack is Dickey's Barbecue custom data platform, it was started almost a decade ago. De Santis shares what their tech stack looks like today on this episode. To hear about Dickey's Barbecue successful loyalty program, the growth since its launch, her thoughts on technology and scams, and what is next for Dickey's check out this episode of Hospitality Hangout. Dickey's is offering a special deal to the Hospitality Hangout Listeners. Use code HHFREE3 at checkout and get 3 free Sausages with any $100 purchase on this link at Barbecue at home by Dickey's.This syndicated content is brought to you by Branded Strategic Hospitality.

On this week's episode, John sits down with Kristen Dare and barbeque expert Ricky Hatcher to discuss and sample various smoked meats. Where does Ricky get meat? How long does Ricky smoke the meat? Is the price of meat going up? How does Ricky season the meat? Which BBQ store does Ricky shop at? Can you smoke Cream Cheese?  Answers to all these questions and more on this episode! 

Jon from Two Beerded Guys is back and badder than ever!

No need to go off plan just because you're going to a BBQ.  Make a few of these easy and delicious on plan items and you'll be set for health and no deprivation at every summer party this year!Where to find Becky

The sun has got his hat on and he's coming out to play. So get the coals on the bbq and let's celebrate. In this episode I share with you my tips and tricks for an easy but tasty bbq.  I'm still writing up the full article but I'll send it to my email subscribers when it's ready and will be offering a discount on my new BBQ sauce pack. You can sign up here: Sign Up Listen now to hear how I make have a bbq a doddle. I'll cover:  Key principles:  keep prep easy and limit the number items that you make make it easy for people to help themselves to the food Mains: choose just a couple of mains. shop bought it fine if making it yourself then choose low prep meat or fish and a marinade  the veg option should be a course in its own right - swap meat for tofu (tofoo is my favourite brand), veg sausages and burgers, bean burgers, halloumi or paneer Salads: make as easy as poss, use a processor - salsa and coleslaw are great for this potato and pasta salad are good make-ahead options Veg: corn on the cob, roasted veg, portobello mushrooms Carbs: warm bread on the coals, it makes it taste like fresh bread buns - brioche are all the rage at the moment other options include rice (great with kebabs), cous cous, bugler wheat and potato - baked or wedges.  Sauces: make your own if you like or buy it: options include: bbq sauce, peri peri, chilli sauce, ketchup, mayo, yogurt with herbs and other flavours mixed in, mustard Sides: fired onions cheese pickles crudités - use veg that requires very little prep e.g. baby vegetable, sugar snaps, veg that is easy to chop e.g. cucumber and peppers Dessert choose desserts that don't require a lot of effort to serve up e.g. homemade ice lollies juice and water milk and chocolate/strawberry/rose syrup, milkshake powder? milk and fruit fruit salad grilled fruit - sliced pineapple or peaches charred on the bbq ice cream Drinks punch - both non alcoholic and alcoholic beer water ice glass identifiers (permeant marker for disposable glasses, stem rings for wine glasses, liquid chalk markers for glasses Don't forget to sign up to get the full guide: Sign Up --- Send in a voice message: https://anchor.fm/virtuelicious/message

Freddie Keaton is a beef cattle farmer passionate about providing beef for your BBQ, Your supper, Your everyday meal.... AND he is on a mission to educate the meat consumer, producer and the sale barn about how if we don't take action now...... your meat supply will be in peril.... --- Send in a voice message: https://anchor.fm/coming-out-of-the-kitchen/message

A look at restaurants as they face a new set of challenges as business picks up following the pandemic, we meet the founder of Chicago-based Sacred Serve and things to cook on the grill this Memorial Day Weekend. See omnystudio.com/listener for privacy information.

The guys are back again this week and are joined by Matt to discuss food. It is that time of year again to pull out the BBQ and because of that, the guys are discussing their favorite things to cook and their favorite places to visit (local spots and chains). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/eldermillpod/support

After many years of Swedes incorrectly using the term barbecue instead of grilling, Marcus has decided to get to the bottom of it. To enlists none other than the barbeque king himself, Rodney Scott, to break down the difference between the two terms. See acast.com/privacy for privacy and opt-out information.

This week we play Battle Of The Sexes, talk summer BBQ season, eating bugs, the rattiest city in the US, & breathing out your rectum. Yes, that last one is a real thing. Please remember to review, rate, and share the podcast and follow us on Facebook, Instagram, and Twitter.

This week we play Battle Of The Sexes, talk summer BBQ season, eating bugs, the rattiest city in the US, & breathing out your rectum. Yes, that last one is a real thing. Please remember to review, rate, and share the podcast and follow us on Facebook, Instagram, and Twitter.

Depending how long you've been in Texas, you know we're kicking off BBQ Season and Lauree has a brand new side dish idea that is sure to please if you're a pickle lover!

As we start to re-enter into society, we discuss the newfound appreciation and gratitude for our friends and family and with BBQs aplenty because of it, we're excited! We want to know, what are you putting on your BBQ? You best believe Sam is at the ready with condiment theories! We’re also now over a year into lockdown and we’re finally giving you some film and TV recommendations!

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Grilling season kicks the beef market into gear, as cattle start the week off with a solid rally

Das BBQ & Podcast Jahr 2020 neigt sich nun so langsam dem Ende zu was aber nicht bedeutet, dass die Brenner an unseren Grills still stehen! Nicht nur die Holzkohle, sondern auch unsere Motivation glüht weiter und daher ziehen wir in der heutigen Folge einfach mal Bilanz. Wir schauen voller Stolz auf nun mehr 7 Folgen des BBQ Catch-Up! zurück. Auf Wunsch einiger treuer Zuhörer, fassen wir das Jahr 2020 mit unseren Top BBQ Highlights und den Top BBQ Flops zusammen. Soviel sei verraten, auch hier wird nicht immer alles "Medium" und schön "rosa" serviert. Das Projekt "BBQ Catch-Up!" wird auch in 2021 weitergeführt und wir geben bereits erste Ausblicke was noch so alles auf unserer to do Liste steht. Hört auf jeden Fall wieder rein und wir wünschen euch nicht nur viel Spaß mit dieser Jahresendfolge sondern auch ein Frohes Weihnachtsfest und einen guten Rutsch in die neue BBQ Season 2021! In diesem Sinne, Flamme an und Happy Grilling! follow us on Instagram: bbq.catch_up email for comments & feedback: bbqcatch-up@gmx.net Credits for Sound and Music: Intro/Outro: Music: Say You Will by Shane Ivers https://www.silvermansound.com https://freesound.org/s/237211/Castanet.wav by Katsam was created by playing a castanet - single roll https://freesound.org/s/35872/grill_sizzle.WAV by b0bd0bbs https://freesound.org/s/413204/Clean Trumpet Fanfare with Wobble.mp3 by joepayne https://creativecommons.org/licenses/by-nc/3.0/ https://creativecommons.org/licenses/by-nc/3.0/legalcode --- Send in a voice message: https://anchor.fm/bbq-catchup/message

Whether introverted or extraverted, we are all guilty of dodging social gatherings sometimes. Whether we look for excuses to leave early, cancel at the last minute, or avoid them altogether, we all too often pass up on an opportunity to cultivate our relationships. Epictetus reminds us this is a reaction of our primitive minds...not us. Especially today, it is still possible to interact with people while wearing a mask and social distancing. --- Send in a voice message: https://anchor.fm/AndersonSilver/message

Louise Midgley and Weber's Head Grill Master, Dan Cooper, chat BBQs. A must-listen for anyone looking to make the most of their BBQ, whatever the season!

In this episode of the podcast, I talk about the problem with labelling food "good" and "bad". The answer to whether one type of food is better than others has too many different variables to answer conclusively.

It's a BBQ Special on The Crude Life. Jesse Johnson explains how to BBQ a whole pig, how to cut it and how to prepare it. Daviney talks about her trip to Scotland to visit castles and how the Bakken BBQ fundraiser for Make A Wish made her Wish happen. [...]

Latest on navigating the tricky balance between public health and the economy, a preview of BBQ season and how a production company is putting on an art show in a socially distanced environment.

This week on the HowToBBQRight Podcast, we talk Pork Belly! Malcom really explains just how delicious Jerk Belly Bites really are (2:18), his opinion of the quality of Cheshire Pork (5:19) and the danger of cooking pork belly burnt ends (9:11). Then Malcom brags about finally getting his BBQ trailer (27:39), how impressed he was with Southern Dimension’s shop (29:28) and why it’s such a big deal (37:55). Then we talk about the pros and cons of Weber’s new Pellet Grill, SmokeFire (39:04) and start preparing for BBQ Season! (45:53)

Episode 4 has us finally seeing our girls filming together for the first time at Jeana's bbq! Vicki continues to give us secondhand embarrassment in her quest to be a MILF, Lauri finally gets baby Ryan Cabrera aka Josh out of juvie, and bro baseball player Shane has way more emotional intelligence than we ever imagined.

BBQ SEASON IS FINALLY HERE AND THE GUYS ARE GASSED!! IN THIS WEEKS EPISODE CHEF MICHAEL PAUL TALKS ABOUT HOW TO ACHIEVE THE PERFECT BBQ, RECIPE OPTIONS FOR THE MEAT EATERS, FISH EATERS AND FOR THE VEGETARIANS. ‘WHAT’S IN THE BAG’ ALSO RETURNS, WITH CHEF MICHEL PAUL BRINGING THE GIFTS FROM CROSSTOWN DOUGHNUTS.

On this week's episode of Honest to Goodness, Emily and Janet are discussing The Beyond Meat Burger, BBQ season, and if you should be reducing salt in your diet.

Clay and Chase are bring a fresh sode with Peaks and Valleys. Chase turns into Frankenstein and Clay has a root canal. Peaks bring us back with BBQ Season and a social media break. Then the guys talk about the playoffs and a few targets for the Jazz to make during their key off season.  --- Support this podcast: https://anchor.fm/salt-city-sports-podcast/support

Johnnie Mags and Messy Mike talk about what they ate for Easter. They also talk about brisket and preparing for the BBQ season. Gather round the pit each week as our hosts Johnnie Mags and Messy Mike discuss all things barbecue. They will cover technique, ingredients, equipment and much more. Fire up the smoker, sit back, relax and give us a listen. This week the crew discusses: What did Mike make for Easter? Johnnie talks about how to help Mason’s Army Fight Leukemia For more information about the event and how to help go to www.facebook.com/masonsarmy Johnnie talks about the brisket that he made recently A pit master’s job is to make big pieces of meat taste delicious In the Northeast, many people stop grilling and BBQing Get the proper tools for your springtime cleanup Wear old clothes for your cleaning – they will get very dirty Check your inventory for rubs and sauces Check your knives and utensils Make a checklist for yourself Join us at the BBQ Pit. The Pit Life BBQ is a member of the United Podcast Network and is recorded live in front of a studio audience at the Studio 21 Podcast Café upstairs at Two Guys Smoke Shop in Salem, NH.

It was a wild show, folks! We talked about politicians, kids on the border, angry people, immigration, animal sex, true crime, penis glue, BBQ Season, leaking AC units, moving, and Father's Day. We also have an interview with Krista Mendez, the host of Lone Star Law & Disorder Podcast, music from Bowling for Soup, and Early Pearl! We have a couple Top 10 lists, news, lots of jokes, Dreams from our listeners, and we eat some disgusting jelly beans!We end with a call to action for our fans, America, and the world! Thank you for listening to WhiskeyBoy Radio, I appreciate each and every one of you!Be sure to check out and support other independent podcasters, YouTubers, and local bands!Go visit our website at WhiskeyBoyRadio.com - Be sure to follow the show on Facebook, Twitter, and Instagram @WhiskeyBoyRadio - Call our shows' studio and comment line at 972-853-1359, Subscribe via Spreaker, iTunes, iHeart, Stitcher, Tunein, and Follow us on Spotify!Lone Star Law & Disorder Podcast - https://www.buzzsprout.com/151672

Chef/owner Lainie Carie of the Fig and the Judge joins us in studio. Also on the mic later is winemaker, Cameron Kontos. BBQ Season is in full swing and our News Bytes segment is full of news about beef. The calendar is packed with summer events as well as Father's Day ideas. That, and more on this months Seattle DINING! Show.

The time I got kicked out of a bar with a chicken breast in my pocket, and what to do instead.

Listen to Nik and Luke by clicking here, or on iTunes and Google Play music!

In this episode there's info about our inventory additions for the week, Google advice to grow your business, and we've got BBQ on the brain! Joining us for our discussion on how you can use Google to help grow traffic to your restaurant we've got a special guest, foodservice operator and social media guru, Katrina Petersen.National Pineapple Upside-Down Cake Day was April 20th. For this week's foodie fact, we're asking – When was Pineapple Upside-Down cake first popularized in American culture? The answer at the end of the podcast.Links and product information mentioned in this episode include our website: www.DennisExpress.com and our barbecue page here: www.DennisExpress.com/bbq.

In this episode there's info about our inventory additions for the week, Google advice to grow your business, and we’ve got BBQ on the brain!Joining us for our discussion on how you can use Google to help grow traffic to your restaurant we've got a special guest, foodservice operator and social media guru, Katrina Petersen.National Pineapple Upside-Down Cake Day was April 20th. For this week’s foodie fact, we’re asking – When was Pineapple Upside-Down cake first popularized in American culture? The answer at the end of the podcast.Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website: www.DennisExpress.com and our barbecue page here: www.DennisExpress.com/bbq.We look forward to your feedback, send an email to podcast@dennisexpress.com!

Hey Foodies! BBQ Season is here! Check out my latest Local Business Profile on the The Meat Merchant located in Stouffville Ontario. This is a HIGH QUALITY Organic Butcher that sources all local product. If you or anyone you know would like me to profile a local business please don't hesitate to ask :) For more information other great profiles of businesses in your area, click the link in the first comment box. Darren Plumb Sales Representative RE/MAX Hallmark York Group direct: 905 251 7852

Ah the classic kiwi summer... steak on the barbie, tongs in one hand, a beer in the other.. But sometimes it goes wrong when the rules aren't followed. The Mad Butcher puts us right in this phone call.

It's the season for backyard bbq so join the fun and pun fest on today's show with a new season of giant snail racing, and see if Baldi McGrillin wins the big final. Giant Snail Races