Podcasts about big apple bbq

This is a Vintage Selection from 2005The BanterThe Guys talk about the Big Apple BBQ 2005 that Francis attended with their chef. Sadly, Mark had to miss because he had a newborn. The ConversationThe Restaurant Guys interviewed the best pitmasters from all over the U.S. at Big Apple BBQ in NYC. The masters shared their regional styles, methods and colorful personalities while the guys “pigged out” on the good stuff that used to be hard to come by in the northeast. The Inside TrackThe Restaurant Guys are culinarily well-versed from fine dining restaurants to hamburger joints, but they had some things to learn about Q.  Francis: What's snoot? Smoki O's: Snoot is the anterior prolongation of the pig's nose.Francis: Is that your specialty?Smoki O's: Barbecue is our specialty. We barbecue anything from the pig's nose to the, um, from the rooter to the tooter! -The Restaurant Guys Podcast at Big Apple BBQ 2005Guests & Info Chef Anthony BuccoSpecial Guest HostMichael RodriguezSalt Lick BBQDriftwood, TX https://saltlickbbq.com/driftwood/Ron BlasingameWhole Hog CafeLittle Rock, AR (& in NJ, too!)https://www.wholehogcafe.com/Elaine & Garry RoarkUbon's (The Barbecue of Yazoo)Yazoo, MShttps://ubonsbbq.com/ Carolyn MacklemoreBig Bob Gibson Decateur, ALhttps://bigbobgibson.com/Kenny CallahanBlue Smoke (2002-2024)NY, NYhttps://www.bluesmoke.com/Smoki O's (closed 2021)St Louis, MOEd MitchellNorth Carolinahttps://www.thepitmasteredmitchell.com/Join us for an elevated cookout at Stage Left Steak on July 5, 2025 featuring Barr Hill spiritshttps://www.stageleft.com/event/7525-not-your-average-cookout-ft-barr-hill-spirits/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

In episode 5 of Hooked on Creek, Korre Johnson interviews Dave Burland and discusses Max Creek's performance on June 15, 2019, at Lincoln Hill Farms in Canandaigua, New York. Dave is a huge fan of Max Creek and a talented singer/songwriter, publishing music under the name Cactus Area.Korre's interview with Dave includes conversations about David's love of music, including Max Creek, Phish, Mike Gordon and Trey Anastasio.Dave talks about how he was first exposed to Max Creek through seeing Scott Murawski play with Mike Gordon.Dave shares memories and highlights from his recent experience seeing Max Creek perform at Lincoln Hill Farms in Canandaigua, New York, on June 15, 2019.And, Korre digs deep into Dave’s passion for playing guitar, singing and writing music as Cactus Area.Included in this episode are two Cactus Area songs:After EverythingThis Is Where the Suffering Ends.Dave Burland on Twitter:https://twitter.com/cactusareaCactus Area on Bandcamp:https://cactusarea.bandcamp.com/The Max Creek song She’s Here that was featured in the introduction of this episode was recorded at Max Creek’s performance at the Big Apple BBQ in Madison Square Park in New York, New York, back on June 10, 2018. You can download or stream it here: https://archive.org/details/MC2018-06-10.MadisonSquareParkBBQStephenDesJardinsMasterDSBD/Setlist from Max Creek’s performance on June 15, 2019Set one:1: She's Here2: Up on Cripple Creek3: I Want You to Know4: Sweet Wanomi5: The Field6: See It My Way7: Slow DownSet 28: Jones9: I Can't Stand the Rain10: Blood Red Roses11: Television12: The Bees13: Emerald Eyes14: You're the Only OneEncore15: Shakey Ground16: Back Porch Boogie BluesRead a transcript of episode 5 of Hooked on Creek: https://hookedoncreek.com/2019/07/episode-5-david-burland-discusses-max-creek-phish-cactus-area/

The Big Apple BBQ concludes with this episode...  It's food, drinks, laughs, and a cast of many in this two part series! Opie steps a little deeper into the world of Chef Carl Ruiz. This time, for the annual Big Apple BBQ! Just wait to you hear some of the tales and jokes from these southern foodies!  Lots of charm, pithy comments, and that's just Opie and Carl! You'll fall in love with some of the guests on this one for sure. Here's a list of the cast... just incase you'd like to follow them on Twitter and social media platforms: (You can find the clickable links in the Part One show description)  Garry Roark @UbonsBBQ  @barbequeprincess @thebbqninja @foxbrosbarbq @samjones_bbq @martinsbbq @BlueSmokeNYC @HolyCityHogs @samjones1980 @HometownBarBQue @Nick_Solares @blacktapnyc https://twitter.com/carlruiz See omnystudio.com/listener for privacy information.

Cette semaine dans Bouffons, Guilhem vous dit tout du barbecue : des merguez du barbeuc’ dominical à la viande marinée et épicée cuite longuement sur un Texan BBQ.En première partie (02:07), Guilhem discute avec Jean-François Dupont, l’organisateur du Championnat de France de barbecue.En seconde partie (19:26), Guilhem reçoit Thomas Abramowicz, du restaurant de barbecue texan The Beast.Références entendues dans l’épisode : Les références de Jean-François :L’Atelier BL ouvert par Bruno Ledru, de l’équipe « Mère Poule » championne de France de barbecue en 2017 dans la catégorie « taureau » : 29 avenue Gilbert Leroy, 13460 Saintes-Maries-de-la-MerLa cuisson indirecte au barbecue : placer les braises d’un côté et l’aliment à cuire de l’autre côté, recouvrir l’ensemble avec un couvercle afin de donner un goût fumé et de préserver la texture moelleuse de l’aliment.Pour suivre Jean-François : Le site du Championnat de France de barbecue, dont l’édition 2018 aura lieu les 23 et 24 juin aux Saintes-Maries-de-la-MerLes références de Thomas :Fette Sau : 354 Metropolitan Ave, Brooklyn, New York 11211, États-UnisSalt Lick BBQ : 18300 Farm to Market Rd 1826, Driftwood, Texas 78619, États-UnisLouie Mueller Barbecue, où exerce Wayne Mueller : 206 W. Second Street, Taylor, Texas 76574, États-UnisFranklin Barbecue, d’Aaron Franklin : 900 E 11th St, Austin, Texas 78702, États-UnisLes saucisses fumées texanesLe brisket (pointe de poitrine) de bœuf Black Angus très persilléLe festival new-yorkais Big Apple BBQ, dont l’édition 2018 a eu lieu les 9 et 10 juinLes James Beard Arward, sorte d’Oscars de la cuisineLe magazine Texas Monthly et son « Top 50 BBQ Joints »Pour suivre Thomas Abramowicz :The Beast et ses 3 adresses : République : 27 rue Meslay, 75003 Paris - Belleville : 79 boulevard de Belleville, 75020 Paris - Son of a Beast : 79 boulevard de Belleville, 75020 ParisAu festival Hellfest, du 22 au 24 juin 2018 : 44190 ClissonAu festival Lollapalooza, les 21 et 22 juillet 2018 : hippodrome de Longchamp, 75016 ParisRetrouvez Bouffons sur Mapstr, Instagram, Twitter et Facebook !Pour découvrir La Poudre, c'est par iciEt pour découvrir Banquette, c'est par làBouffons est une émission de Nouvelles Écoutes animée par Guilhem Malissen. Réalisée par Aurore Meyer Mahieu. Montée et mixée par Thibault Delage au studio L’Arrière Boutique. Production et coordination Laura Cuissard, avec l’aide de Marie Jactel.

It's food, drinks, laughs, and a cast of many in this two part series! Opie steps a little deeper into the world of Chef Carl Ruiz. This time, for the annual Big Apple BBQ! Just wait to you hear some of the tales and jokes from these southern foodies!  Lots of charm, pithy comments, and that's just Opie and Carl! You'll fall in love with some of the guests on this one for sure. Here's a list of the cast... just incase you'd like to follow them on Twitter and social media platforms: https://www.instagram.com/saborchef/ Garry Roark This man's a star! https://www.instagram.com/ubonsbbq/ Leslie Roark: https://www.instagram.com/barbequeprincess/ @thebbqninja @foxbrosbarbq @samjones_bbq @martinsbbq @BlueSmokeNYC @HolyCityHogs @samjones1980 @HometownBarBQue @Nick_Solares @blacktapnyc See omnystudio.com/listener for privacy information.

Being likeable goes a long way. Being likeable with an MBA goes even further. As a Business Leader of Global Sponsorships, Music & Entertainment at Mastercard, Brian doesn't let his credentials get to his head. Brian's career in sports and entertainment has included stops at brands like Dr. Pepper Snapple Group and Mars, along with managing the marketing for some of the largest music artists in the world. From jobs at the video rental store (yes, VHS tapes), to Kenny Rodgers Roasters as a chicken cutter, then the help desk at Ithaca College and the stockroom of Computer Associates - being likeable and listening to his father somehow led Brian to a career path in sports and entertainment for all to envy. shout out to Pops, shout out to the video store, shout out to the Big Apple BBQ, shout out to social clout #hirepeoplenotpaper #backtoschool https://www.linkedin.com/in/brian-lancey-b0472612/ Recorded 11/10/2017

Anna goes to Formula 1 Grand Prix du Canada and gets stuck in Canada. pleasantly surprised how nice and friendly Canadians could be. Has the worst morning with the flat tire on LIE. - AND A VERY SPECIAL SHOUT OUT TO THE GUY WHO STOPPED AND HELPED ME TO CHANGE A TIRE , JUST SHOWS THERE ARE SIME NICE PEOPLE IN THE WORLD. Like seriously thank you stranger! and DON’T GO TO THE AUTO BODY SHOP AT THE GULF GUSTATION ON HORACE HARDING AND 218TH ST , WHO REFUSED TO HELP ME AND TRIED TO EXTORT MONEY FROM ME BECAUSE THEY THOUGHT IM JUST A SILLY GIRL IN DISTRESS WHO IS CRYING AND THEREFORE SEEMS LIKE CAN BE TAKEN ADVANTAGE OF. YOU ARE HORRIBLE PEOPLE. Dan and Anna share their love for Monty Python, then try to sort out what gravy actually is. Dan talks about moving to Astoria, and what a legal window is, and his driving test. Lindsey talk about being up in the Saratoga Springs and being flipped of by an old lady. Big Apple BBQ and the evil bitch who was being all greedy. canada, canadian grand prix, anna abrams, cancelled flights, elk, moose, farting, monty python, waterloo, Napoleon, Duke of Wellington, ABBA, Paul McCartney, Isabella Roselini, MLK, michael fassbender, eggspectation, smoked meat, garvy, big apple bbq, horace harding highway, auto body shop, DON’T GO TO THE AUTO BODY SHOP, jalopeno tequila, margarita, the ghost pepper kid, youtube,

Food Talk with Mike Colameco is brought to you by the following generous underwriters: Food Talk is kicking off the summer as host Mike Colameco opens the show speaking with Gerard Bertrand of Gerard Bertrand wines on the line from France. Born and raised in the South of France, making wine with his father since the age of 10, Gerard talks to Mike about his wines which offer the full range and diversity of wines from the region – red, white, rose, varietal, appellation, estate, still, sparkling, and dessert – all of which evokes the image and emotions from France. Following Gerard, Mike welcomes Tim Love, Drew Robinson, and Daniel Vaughn who are all affiliated with The Big Apple BBQ Block Party going down for the 13th year this weekend in Madison Square Park. Drew is the Chef and Pitmaster of Jim N’ Nicks Bar-B-Que and talks the significance of his smoked pork hot links with pimento cheese and how it reflects Alabama BBQ. This stirs a conversation about BBQ and the variations one finds around the country, and that it’s the one food that has the ability to bring the country together! Chef Tim Love is the acclaimed chef/owner of Lonesome Dove Western Bistro, Woodshed Smokehouse, Love Shack, and Queenie’s Steakhouse and hails from Texas, proudly serving lamb brisket at The Big Apple BBQ. Daniel Vaughn, editor of Texas Monthly Magazine’s BBQ platform, rounds out the group and shares his vast take on BBQ and the meat he’s excited to eat this weekend. Ryan Sutton, food critic of Eater, finishes the episode talking about his recent reviews, including that of David Chang’s new venture Fuku, known for its fast-casual, fried chicken sandwich. Tune in for Ryan’s expert opinions and more on this brand new Food Talk episode!

Travel to North Carolina and the Caribbean on the same episode of Radio Cherry Bombe! Host Julia Turshen is first joined by chef Elizabeth Karmel of Hill Country Barbecue, who talks about her Southern roots and the sentimentality around BBQ and fried chicken. She’s gearing up for the Big Apple BBQ and shares some great thoughts on meat and the culture of grilling. Later on, Julia is joined by Suzanne Rousseau, 1/2 of Two Sisters and a Meal, the brainchild of two Jamaican sisters who are business partners, foodies, lovers of world travel, avid cultural explorers, crazy history buffs, adorers of the arts, soul seekers and well known “fetin queens”. Learn what’s misunderstood about Caribbean cuisine and how the two sisters juggle cookbooks, television and web series and still have time for fun. This show was sponsored by The International Culinary Center. “Food is the purest form of communication. Instinctively, the way my family communicated was through food.” [02:00] “My job and my life are blurred edges because food and wine are so much fun.” [04:00] “BBQ and fried chicken are foods people are very emotionally connected to see when they take a bite it needs to transport them back [to a memory]” [08:00] –Elizbaeth Karmel on Radio Cherry Bombe “Either you take the opportunity and let the door open or you don’t.” [24:00] “I think we could represent food in a new way, and that’s always what we wanted to do.” [27:00] “We can cook sexy Caribbean food, it doesn’t have to be heavy duty stews. We don’t eat that way.” [27:00] Suzanne Rousseau on Radio Cherry Bombe