Podcast appearances and mentions of bill dumas

If you've been to Queensland, maybe you've eaten at Phat Boyz in Ipswich, maybe you've seen their 5000 gallon offset at Meatstick Australia or just in photos! Come find out the story behind it all with founder and owner Luke Moonshine who was recently in NZ for Meatstock and on tour with Bill Dumas. Plus we chat pizza's, picanha's and Noel gives you his top tips on everything backstrap! See omnystudio.com/listener for privacy information.

He's here all the way from Texas and he's talking sausage! But this is a long way from your basic snags, oh yes! We caught up with the Sausage Sensei himself just before his Sausage Tell All class right here in NZ! Plus get all of Noel's top tips on horseradish and we chat about pizza's, briskets and all sorts more! See omnystudio.com/listener for privacy information.

* One of the world's most influential and in-demand sausage makers, Bill Dumas, on his incredible story. * Step-by-step keys to making the best artisanal sausage. * From basic Texas-influenced sausages to those that have the barbecue world buzzing: Fried catfish sausage? Christmas tamale sausage? Girl Scout Cookie sausage? Yes, yes and yes. * How backyard pitmasters can learn the craft.

Bill Dumas is back in the studio for his second episode with The Smoke Ring Syndicate We come into frame with a new friend, Cliff Schulze Yes that Schulze of Schulze Pit Room. Bill has taken his sausage passion from the Brotherton's Black Iron BBQ up to the Seguin Tx at the Schulze Pit Room. There he'll be polishing the current sausages and expending the line 10 fold! Look to be able to get Bills art maybe even at YOUR house? That's right Tuesday of this week March 12th was his first day but don't expect him to keep all the sausage inside the walls of the bbq restaurant. The door seems to be propped open to have wholesale sausage delivery possible. Which, as an Atlanta resident makes me very hopeful for the future of sausage. And in true bbq lifestyle fashion Bill will continue to burn the candle at both ends with the classes consulting and his crazy schedule. Bill is a massive historian of the craft and even at his wurst he's better than most. The Schulze name has been one in the Texas world for a number of years so I'm certain that relationship will be great for them both. The restaurant in Seguin has old school bbq vibes from more than 20 years ago being a bbq restaurant already. And with the updates and reclaimed interior from all over the US, it's definitely got that old school vibe that bbq is. I'm super excited to see Bill in person soon and see the new world of sausage. https://sausagesensei.com/ https://schulzespitroom.com/

A woman serving a 60- year sentence for murdering her ex-husband in his sleep in 1990 has a parole hearing scheduled in Montgomery Thursday, April 27. Karla Gay Koen Dumas entered a blind plea to the murder of William Joseph “Bill” Dumas on Oct. 5, 1990. She was sentenced to 60 years in the state penitentiary by Circuit Judge Richmond Pearson on Dec. 12, 1992. Bill Dumas was 28 and Karla Dumas was 26 at the time of his death. She has been up for parole before but has always been denied. The murder occurred at the Dumas home on...Article Link

James Nestor, a NYT bestselling author whose book Breath: The New Science of a Lost Art inspired Mike to have a septoplasty, discusses the advantages of healthy breathing, the dangers of mouth breathing, and the reasons why our ancestors had larger mouths and straighter teeth. Then we share a song written by listener Bill Dumas in reaction to Mike's request for a ballad about his deviated septum and his father's swollen scrotum in Episode 203: There's a Hole in Daddy's Arm.

Today we chat with Bill Dumas also known as the Sausage Sensei. If you like sausage even a little bit you NEED to get down to Liberty BBQ or Brotherton's Black Iron and get ya some and if you want to learn how to make sausage you NEED to take his class. Come learn about what it takes to make sausage, what you may need, some tips and info about one of the oldest food known to humans!

Bill Dumas is a living legend of Texas BBQ. Currently with Brotherton's Black Iron BBQ in Austin Texas, known for having some of the best bbq in the world, Bill is an old-school pitmaster who isn't afraid of hard work. And what he's working on at the moment isn't just creating perfect American barbecue: he's working on creating the perfect Texas Sausage. In fact, he's more obsessed with his sausages than he is any other kind of barbecue, be it smoked brisket or otherwise! In this episode of the Smoking Hot Confessions BBQ Podcast, Bill and I talk all things BBQ including: What it's like working a restaurant that serves the world's best BBQ (5:22) What he got up to when he came out to Australia for a low n slow BBQ festival (14:58) A break down, and the origins of Central Texas style BBQ (18:40) All the different types of sausages he's created (27:44) The different types of offset smoker that he likes to cook on (31:52) A lesson in handling restaurant operations (39:15) Barbe Con is coming soon - stay tuned for the confirmation of the date in July.  New to BBQ? Grab your free copy of our eBook 'The Beginners Guide to Real BBQ' at our website now https://smokinghotconfessions.com  P.S. If you're looking for some of the best barbecue in the USA, you need to put Brothertons Black Iron BBQ on your BBQ roadtrip plan ASAP!

In this episode I chat with Bill Dumas, the Sausage Sensei (ˌsenˈsā,senˌsā/) for Brotherton’s Black Iron BBQ and Liberty BBQ. See all things Liberty Barbecue here: https://www.libertybbqrrtx.com See all things Brotherton's Black Iron Barbecue here: https://pflugervillebarbecue.com/ Follow Bill Dumas on Instagram here: https://www.instagram.com/saustin151 Check out Bill on Facebook here: https://www.facebook.com/bill.dumas.773 --To schedule a class contact Bill via Instagram or Facebook. The focus of the interview is about the new sausage classes that Bill is putting on along with sausage making in general (the sausage program he has created for both restaurants). The classes are for the backyard guy to competition guy to the person how is heavy in the barbecue industry. The class includes how to put a sausage program together as well as how to make sausage properly. It is $ 500.00 for 1 on 1 with Bill or $ 750.00 for 1 on 2 (Bill with two people). It is 1 day and takes between 8 and 10 hours. He is currently booked about 2-3 months out. The classes take place at Liberty Barbecue in Round Rock. We also about how this year is going to be the Year of Sausage and the new Passport to World Sausages plan he has for this year. Be sure to check out the END for a tour of Bill’s bar and for some music recommendation that include: Gary P Nunn https://www.garypnunn.com Doug Sahm https://en.wikipedia.org/wiki/Doug_Sahm Townes Van Zandt https://en.wikipedia.org/wiki/Townes_Van_Zandt Cowboy Junkies "To live is to fly" https://www.youtube.com/watch?v=Kt-xJ7bu2Fs Roky Erickson https://en.wikipedia.org/wiki/Roky_Erickson

In this episode I chat with Bill Dumas and Kelly Evers from Creekside Cookers BBQ & Steakhouse in Wimberley, Texas. The interview begins with some background information(extremely interesting) on Bill going from growing up in the barbecue world to eventually being a big part of it with employment at Smokey Denmark's to Stiles Switch and The Switch before joining forces with Kelly. In the middle of this interview we learn all about Creekside Cookers BBQ & Smokehouse, from the ideal location to the fact they will be serving traditional BBQ for lunch and morph into a prime steakhouse(that also serves barbecue) in the evening. You will want to visit. We end with Bill going over the extension lunch and dinner menu and talking more about his recent travels to Australia to cook central Texas style BBQ. It's a really great interview that I know you will enjoy.See all things Creekside Cookers BBQ & Steakhouse here: https://creeksidecookers.comCreekside Cookers on Instagram: https://www.instagram.com/creeksidecookersbbqFollow Bill Dumas on Instagram: https://www.instagram.com/saustin151Creekside Cookers on Facebook: https://www.facebook.com/creeksidecookersbbq/Texas Hatters: https://www.texashatters.comMAKA Leathergoods: https://maka.com.au

This week I talk about Certified Angus Beef, Bill Dumas, Southern Smoke, Sam Jones, Trudy's Underground BBQ, Kimchi Smoke and ATX food guy!

I spent Sunday afternoon eating all kinds of delicious bites from all over Texas. From Houston to Mobberly this invitational was the second version of the Austin vs Houston throwdown. Although there were good bites from both cities, it was Bodacious BBQ who took the trophy this weekend. Check out our instagram stories to see all the food at the event. There was brisket, ribs and even tongue served a few different ways. I cruised around the tents before and after the event. We talked to some of the talent while drinking local brew from Friends and Allies. They brew one of my favorite Austin beers, the noisy cricket. We started out talking to Evan Leroy of Leroy and Lewis who made big red pickled red onions and The Mighty Joe Yim who was there helping them out. Leroy and Lewis always runs deep at events. Next we ran into Chef Ara from Harlem Road BBQ who was cooking up some delicious beef ribs with polenta right next to Bangers. The guys a bangers were cooking some pastrami beef tongue and we got to sneak a bite. We ran into John Brotherton and his crew cooking steaks for the crowd and the S&S Pit Crew was hanging out too. Bram Tripp told us a little about what’s to come at Loro before he goes off on his honeymoon. Shane Stiles and Bill Dumas got on the mic before we talked to the organizers of HOUBBQ and @subtlefoodie who was there running the judging and enjoying the day.   I hope you enjoy this episode from the ATX vs HOU throwdown.   Thank you again for listening and as always tag us in all of your meat posts and if you see people getting a little too friendly with their bbq, remind them #dontsqueezeyourmeat! And as always tag us in all your social media with @bestbarbecue and use #meatman and #meatwoman wherever you see someone who loves meat!

This week on Beckett Radio we are loaded with information to get you ready for the NSCC and Panini first NASCAR release. First, Michael Runyon joins the show to get everyone ready for the first NASCAR release in over a year. Next we have three interviews in a row focusing on the NSCC, the first of which is John Broggi from the NSCC giving you all the ins and outs of the show, Beckett’s own Bill Dumas runs down the promo set and giveaways at the Beckett booth, and Sean Bennett from Steel City Collectibles gives you an inside look at what their plans are on the show floor. All this and much more! Follow us on Twitter for special giveaways, breaking news, and other entertainment >>> twitter.com/BeckettRadio If you have any questions or comments, email us at radio@beckett.com.

On the final episode of the month for Beckett Radio, we bring on Leaf's Brian Gray (47:50), Panini's Tracy Hackler (31:15), and we also hash out Beckett Media's plans for the National Convention. Check out the last show before we head off to Chicago and tune in to see if you won the free week-long guest pass to the convention. Follow us on Twitter for special giveaways, breaking news, and other entertainment >>> twitter.com/BeckettRadio If you have any questions or comments, email us at radio@beckett.com.

This week we get ready for the Toronto Spring Expo next weekend! We bring on Andy Broome and Bill Dumas to talk Beckett's plan for that weekend and what to expect throughout the show. Chris Olds somehow stops by and talks Panini Cooperstown and Kris Bryant, all while taking horrible Instagram pictures. Enjoy! If you have any questions or comments, email us at radio@beckett.com. Follow us on Twitter for special giveaways, breaking news, and other entertainment >> twitter.com/BeckettRadio

This week we get ready for The Industry Summit happening this Sunday through Wednesday. Kevin Isaacson, the man behind the Summit, joins us to talk what to expect this next week and Beckett Media's Bill Dumas joins the show to talk about what Beckett has in store while in Vegas. Chris Olds also stops by to chat about the 30 Days, 30 Teams, 30 Contests on beckett.com and his recent trip to the hobby shop and retail store for Topps Heritage If you have any questions or comments, email us at radio@beckett.com. Follow us on Twitter for special giveaways, breaking news, and other entertainment. twitter.com/BeckettRadio!

Comedian Rosie Tran talks to indie film producer and political activist about his controversial film, “Missing, Presumed Dead: The Search for American POWs” directed by Bill Dumas, including discussions on the POW issue and government corruption. They, also, talk about his other film, “The Long Green Line” directed by Matthew Arnold, about cross country coach, Joe Newton. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/out-of-the-box-podcast/support