Podcasts about blues joint

Pavielle, celebrated vocalist and bandleader as well as host on Jazz88, has teamed up with vocalist and curator Dennis Spears to kick of season 14 of Legends at the Capri Theater. This weekend the Capri will be transformed into a juke joint in a show titled "Hot Times at Zona's Cabaret and Blues Joint". Listen for how Pavielle and Dennis Spears are bringing their musical histories into an exciting new stage performance.

Pavielle, celebrated vocalist and bandleader as well as host on Jazz88, has teamed up with vocalist and curator Dennis Spears to kick of season 14 of Legends at the Capri Theater. This weekend the Capri will be transformed into a juke joint in a show titled "Hot Times at Zona's Cabaret and Blues Joint". Listen for how Pavielle and Dennis Spears are bringing their musical histories into an exciting new stage performance.

Welcome to the first episode of the Bottled Up Podcast; on this episode, host Andrew Allen talks with the brother-and-sister and bonafide BBQ World Championship team of Brooke Lewis and Brad Orrison from The Shed BBQ and Blues Joint. Open since 2001 and located right off I-10 on the Mississippi Gulf Coast, it has been a magnet for BBQ and music fanatics from all over the country.  This episode is made possible by Allen Beverages Please subscribe, rate, and review The Bottled Up Podcast wherever you listen to your favorite podcasts.

Andrew spoke to Nathan Haslam ahead of Whitby Town's home clash with Hyde...

Agenda semana 01 - al 13 de octubre, Entrevista a Cesar-- 3°Blues Joint-- , Anuncios Swing Swing Valpo y Sopresas.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In this interview, we take the time to sit down with Linda and Brad Orrison of The Shed Barbecue and Blues Joint in Ocean Springs, Mississippi. The Shed is a true family affair. It was started by a brother-sister team, and the entire family works in the business. The music is run by one of the brothers, Brett, and even G-Maw and Daddy O are part of the team, manning the beer bar and making competition-worthy BBQ sauces.

Enjoy this episode where I get to sit down with my friend Brad Orrison who gave me about 4 hours notice he'd be in Ft. Worth, TX for a fantasy football event. He spent the night feeding hundreds of pork sliders to famous football players and their fans alike. He even delivered a special platter to the VIP room as a special request from Michael Irving! We had a chance to sit down with him and Brendan Lamb before he had to take off back to Memphis. We set up in a secluded corner of the hotel lobby and ended up getting shut down! You'll catch that at the end, but enjoy the episode! I had a great time recording it! Brad Orrison began his BBQ and Blues journey in 2001. This wild ride has taken him on quite a successful trip. It all began with dumpster diving, using G-Maw’s Lowes credit card, learning to slow smoke meat and put a menu together. When they opened the doors folks simply loved it. Once there was a guy that spent most of his out-of-class time at Ole Miss scouting out, jumping in, and rummaging through dumpsters and street side garbage piles.  The highlight of his week was the “night before trash day.”  After graduation, he wanted to move back to the Coast.  One sobering morning he surveyed all he had collected over the years.  It was everywhere, it was insane: warped used two by fours, old tin roofing, bent nails, ugly windows, mountains of pure, unadulterated junk! Not knowing what to do with it and not willing to part with a single plastic bucket or warped record, he built a trailer out of the larger parts and loaded the rest on top of this homemade junk hauler and moved back to Ocean Springs. One evening while dumpster diving on the Coast, the guy, Brad Orrison, knee deep in hardwood flooring had an epiphany: “I’m gonna’ build myself a take out barbeque joint with all this junk!” Brad (24) and his sister Brooke (19) hammered and nailed.  They practiced cooking, smoking, and timing meat to perfection.  A few weeks after opening, Brother Brett (22) just graduating from Full Sail University in Recording Arts and being the sound engineer for the House of Blues in New Orleans, breezed in with all his knowledge and contacts to set up one of the finest Blues venues in the South.  Now, The Shed had all the elements it needed to become a true BBQ & Blues Joint. I met Brad last year at the NBBQA conference in Fort Worth, TX and we were immediately friends. Over those three days we cooked, drank Texas beer, and even did karaoke together. Since then we took a trip up to Memphis for the World Barbecue Cooking Championships at Memphis in May where they won World Grand Champions after winning in 4 of the 8 categories. After winning it all Brooke told us that we are officially part of the shed family. This means that we'll be covering them as often as we can to get the story of this great restaurant and world champion cooking team. Brendan Lamb has cooked Texas style barbecue at a few places and now he's creating his own restaurant in Ft. Worth, TX. Smiley's BBQ is still looking for locations but that hasn't stopped Brendan from cooking at pop ups and special events. Brendan is a true Texan in so many ways it's hard to count. One of the most obvious ones was that when we met up with him at the hotel his pick up had a nice stack of post oak right next to the stains from hog hunting! Follow us and all our guests on social media! @bestbarbecue (on all platforms) @brendan_lamb @bradorrison & @theshedbbq http://theshedbbq.com/ https://www.facebook.com/TheShedBBQ  

On this episode of “Hot Off the Press” Chef Pete road trips to the Gulf Coast of Mississippi to visit The Shed BBQ and Blues Joint in Ocean Springs. A family-owned restaurant, Brett Orrison, Brooke Lewis and Brad Orrison began their BBQ and Blues journey in 2001. This wild ride has taken them on quite a successful trip. The Shed has been featured on national TV shows and has landed a number of world championship awards for their famous barbecue and for their secret rub. Most recently, The Shed was named the best BBQ in the state of Mississippi by the Food Network, and Southern Living Magazine ranked the Shed number one on their Great American Bucket List.  Winning over 20 awards for their sauces at the National BBQ Association Convention, as well as the Grand World Championship in the Whole Hog Division at the Memphis in May World Championship, are only a few notches in the belts of The Shed’s BBQ competition team. Most every item on The Shed’s menu has won prestigious awards. From all of the meats, the sauces, to Daddy O’s coleslaw.  The Original Shed is located in Ocean Springs, Mississippi. There are now 3 Shed BBQ locations along the Mississippi Gulf Coast. The Shed also offers online ordering and catering.

Recorded live at The Shed Barbeque and Blues Joint with traditional blues guitarist Wes Lee on Friday the 13th for this "Bad Luck Blues" event. In this episode, we discuss the roots of blues music and Wes shares some of his personal experiences from his career as a blues musician. Afterwards, we performed a side by side set, playing a mix of oldies and original tunes. Hosted by Stefan Lawson. 11/13/15 *Photography by Stephen Anderson

_KNZ026_ Kanzen Records is proud to announce this epic album of purely supreme deep sounds expressed at mid range tempo. This is an album that's bound to give a sense of happy satisfaction throughout. We aim to bring out the capabilities of a more advanced or effective state in the Deep House scene through these melodic sounds. Stream the FULL TRACK FREE : http://www.kanzenrecords.co.za/knz026 Other Links : https://fanlink.to/Tempo_Di_Mezzo Primary Artist : Various Release/catalogue number: KNZ026 Release Date : 01/11/2013 Format : Digital Album Territory : Worldwide Released by : Kanzen Records 2013 Kanzen Records ©