Podcasts about brazilian bbq

Jake and Brad went to Trey's New Year's Eve party and have stories to share! Jake and Timon talk about their experiences running a mile every day and Brad is disappointed in an all-you-can-eat Brazilian BBQ restaurant. Check out Cozy Earth and get 35% off site wide with promo code GRKC at https://cozyearth.com/ Check out Main Street Roasters and use code GRKC at check out for a 10% discount! https://mainstreetroasters.com Check out Good Ranchers and get %10 off with code GRKC http://bit.ly/3KV86YU Ghostrunners merch: https://bit.ly/399MXFu Become a Patron and get exclusive content from Jake & Brad: https://bit.ly/2XJ1h3y Follow us on Instagram: http://bit.ly/33WAq4P Leave us a voice memo and ask a question: https://anchor.fm/jake-triplett/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Sam is on the beachside balcony of The Stand Comedy Club owner Cris Italia in Miami this week on the pod. Spalletti's got a new Azzurri squad and Ciro Immobile's still getting called up -- they talk about that. Sam wants to sue Walmart and Cris shares his legal advice. Cris loves Andrew Dice Clay and recounts how he got to meet him at The Stand before they began working together more closely. He also has some thoughts on Sam's selection of Brazilian barbecues. Sam has some opinions on Cris's barbering. And much more. Please give the show a 5 star rating if you're reading this! Enjoy! Follow Cris @CrisCitalia, read his writings on FanSided (https://greenstreethammers.com/author/citalia/) and watch his productions on the impressive Witz Comedy platform Follow Sam @imSamAdamo --- Send in a voice message: https://podcasters.spotify.com/pod/show/samadamo/message

A conversation between two friends.

On this Episode, we have the pleasure of being served homemade Brazilian BBQ by our dear local Brazilian Brewer, Marcio Buffalo! While having our bellies full of great eats, we have 5 Brewers at one table: Clay Turnbow (Kiitos), Marcio Buffalo (Shades), Jason Stock (Squatters), Chad Hopkins (Hopkins), and David (Strap Tank). Tune in to … Continue reading "Ep. 125: Brewers Brazilian BBQ" The post Ep. 125: Brewers Brazilian BBQ appeared first on Tastemasters.

If you've been with our channel for a while, you'll know that here at Smoking Hot Confessions, we're all about low'n'slow BBQ. You'll also know that we love to mix things up. And so when I met Adriano Andrade for the first time, I knew I had to have him on the show.  You see, Adriano Andrade is from Brazil and now calls Australia home. His passion is Brazilian BBQ Fusion. Yep, you read that right. He's bringing traditional Brazilian flavours to the world of low'n'slow barbecue. And he's got some killer flavours. His picanha rub is a favourite here at Smoking Hot Confessions and is on high rotation!  In this full episode of the Smoking Hot Confessions BBQ Podcast, Adriano and I get into: How he likes to cook a picanha (3:41) Growing up with BBQ in Brazil (6:08) His favourite competition BBQ experience to date (13:57) How Brazilian BBQ differs to Australian BBQ (21:01) Brazilian sausage flavour profiles (26:56) Creating Brazilian flavoured BBQ rubs (34:47) How to Grill Chicken Hearts (41:55) If you would like to become a Podcast Partner we'd love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let's get that conversation started! To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to: https://smokinghotconfessions.com  

When you think of Brazil, does your mind go to Rio, Copacabana, Brazilian BBQ, Beaches, and Carnaval? If so, you may enjoy accompanying me beyond those places, to this Shangri-La interior. Chapada Diamantina —the site of abandoned diamond mines embedded in natural splendor. Epic bus rides, beautiful waterfalls, strange encounters, and of course, my observations of the whole process make for a challenging and exciting experience! To learn more about Danny G, please be sure to check out his Instagram @guerratravels.

TRDS returns to form! (By being funny) And oh boy does this one get wild… Hot liquor talk!; Rem's disability; Going to a comedy show; How we change with age; Ray's sex party; Ray gets fired?; Stories from the Stag Party; DOTW; Hookers and Blow and Hookers; TWYD; The Funniest April Fool's Prank Ever; Are you circumcised?; Brazilian BBQ; Randy on Rte 32; Voicemails; Sex toy injustice; and So. Much. More! Looking for a jumping off point? Get the hell into this one!  

Featured Whiskey: Cutty Sark Prohibition Edition Mitch Perrine is a graphic designer, bar owner, and restaurant owner. Ziggy's Bar and Retro Diner can be found about 800 meters from each other in ChangAn Town, South Dongguan. Mitch talks about what first brought him to China, what compelled him to open Ziggy's Bar and Diner, then we touch on a few more topics before allowing the conversation to devolve into NFL banter with a touch of local gossip peppered in. Enjoy! Although Ziggy's is in a small town, Mitch is constantly active on WeChat (China's leading social media outlet) crafting specials and putting feelers out for new products and menu items that customers will enjoy, from signature cocktails to "michelin star" roast beef sandwiches. He also organizes special events such as live bands and Brazilian BBQ and regularly asks customers how their meal was, staying on top of any mistakes day in and day out. If you ever find yourself in Changan, stop by for a visit. https://www.tripadvisor.com/Restaurant_Review-g297412-d8733636-Reviews-Ziggy_s_Bar-Dongguan_Guangdong.html

Brazilian BBQ, 1K Subs, NEW Primabolics Range, Viewer Questions & Gym Rants! THURSDAY THUNDER! Australian Muscle Weekly update with Kim & Adrian! This week the guys cover: 0:10 - Complaining about Brazilian BBQ! 1:40 - 1k Subscribers! 3:00 - Back In Stocks! 4:15 - Primabolics Supps coming Soon! 9:00 - Viewer Questions 13:30 - Gym Rants Subscribe to Our Podcast! Apple Podcast Link: https://tinyurl.com/y8x36nt2 Android Podcast Link: https://tinyurl.com/ycxpny64 Contact us at: ausmuscle@adam.com.au Shop Online With Us Here: www.australianmuscle.com.au FREE Shipping on all orders over $20 Australia Wide! Subscribe to Us for weekly Videos! Follow A.M on Facebook Here: https://www.facebook.com/AussieMuscle Follow A.M The Gym on Facebook Here: https://www.facebook.com/AustralianMuscleTheGym/ Follow ICN South Australia on Facebook Here: https://www.facebook.com/ICNSouthAustralia/

On this episode India explores Brazil and highlights the diversity and melting pot of cultures and cuisines. She travels to Los Angeles to meet chef Renni Flores of Sabor de Bahia to learn about and taste the Afro-Brazilian food from Salvador de Bahia, a rare find outside of Brazil. A singer turned chef who has put Bahian food on the map in California. Then India meets up with Chris de Sauza who runs the family-run restaurant, Brasilia Grill in Newark to try traditional Brazilian BBQ, churrascaria. Chris speaks about growing up in Ironbound, a neighborhood in Newark that is arguably the oldest and strongest Brazilian community in America. Tom Le Mesurier, a food and travel writer based in Rio who runs EatRio.com helps explain the history and roots of Brazilian cuisine. Scott Barton, a chef, food scholar and NYU professor explains Afro-Brazilian culture, cuisine and history. Follow Eating America with India at @eatingamericawithindia on Instagram and Twitter Follow Renni Flores at @sabordebahiaFollow Chris de Sauza at @brasiliagrill Follow Tom le Mesurier at @eatrioCreated and produced by India WitkinThis episode was co-produced with MixedMag @mixedmagCover art by Suzanne Borderies @art_bysuzOriginal song by Kilcool @kilcoolbeatsSupport the show (https://www.paypal.com/donate?hosted_button_id=8CYUK3HB9XYAQ)

We will discuss all things MEAT and Brazilian BBQ... Guest: Alex Danielli, Manager of Fogo de Chão Portland's premier Brazilian steakhouse joins T.I.R.S.

Being stuck at home has got us cooking this week! Here is just a small taste (get it?) of what we talk about in this episode: Soups, hamburgers, Brazilian BBQ, tres leches cupcakes, smoking chickens, taro root flour, stainless steel cookware, unicorn cakes, how to flatten tostones, coffee, quibe (or maybe it is kibe...), how to make dry beans, and how to cheat making rice! Be sure to check out Mama Noodle's Sweets on Facebook and get yourself some tasty treats. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/nickandelitalkatyou/support

We love Tucano's, a Brazilian BBQ restaurant in Salt Lake City, UT. Do you love all-you-can-eat salad bars with an endless supply of various meats? This is the place for you. You won't be able to handle the dessert, but meat should be your dessert anyway!

Review of Tucano's, Salt Lake City, UT

Review of the Rodizio Grill, Salt Lake City, UT

Join us as we give you our honest opinion of the Rodizio Grill, Salt Lake City, UT

To be honest, the sound bye you’re looking for in this podcast comes around the three-minute mark. You can fast forward there if you’d like. Tri Bourne, taking SANDCAST: Beach Volleyball with Tri Bourne and Travis Mewhirter on the road for a training camp in Florida, asks Phil Dalhausser and his coach, Jason Lochhead if they are all in for the upcoming quad. “Yep.” “Yep.” Two words. All you need to know. Dalhausser and Nick Lucena are all in for the two-year push for the 2020 Tokyo Olympics.   Over the past few months, as it goes with beach volleyball, there has been no shortage of speculation in regards to the career plans of Dalhausser and Lucena. Rumors of retirement. Rumors of partner switching. Rumors of one final push. All of those rumors, dispelled with a simple yep. “It’s going to be quite a battle this time around,” said Bourne, who narrowly missed qualifying for the 2016 Olympics with John Hyden, edged out by Dalhausser and Lucena and Casey Patterson and Jake Gibb. With Dalhausser and Lucena confirming they’re intentions for the upcoming Olympic race, a battle is exactly what it will be. Dalhausser and Lucena will be slotted as the unquestioned favorites, followed by Jake Gibb and Taylor Crabb and then a mess of three to six teams – Bourne and Trevor Crabb, Billy Allen and Stafford Slick, Reid Priddy and Theo Brunner, Ryan Doherty and John Hyden, Miles Evans and Billy Kolinske, Casey Patterson and Chase Budinger – all of whom could reasonably make an international push. Which makes the preseason work all that more important. After the Fort Lauderdale Major was cancelled, Bourne and Crabb simply kept their tickets and decided to train with Dalhausser and Lucena, hence the Florida-based podcasts and a week of two-a-day practices and Brazilian BBQ with coach Jose Loiola and the girls team, Sara Hughes and Summer Ross, at night. “Jose saw we had a big break after Fort Lauderdale got canceled so he wanted to get us out of California and switch it up,” Crabb said. “It’s a good idea. You get, over and over again practicing the same thing for two months straight in California is a little much. Especially when you get the opportunity to train against Phil and Nick, one of the best teams in the world, it’s good.” Bourne and Crabb are still experimenting with their approach to an Olympic quad. They’re trying out a new system – split-blocking – new sides, new offenses, new everything. For Dalhausser and Lucena, who have a combined four Olympics between them, while Lucena had a narrow miss in 2012, this is nothing new. “When I come in, it’s not like I tell you what to do,” said Lochhead, who coached Canada in the 2016 Olympic Games. “It’s, ‘We have three minds, let’s check out ideas and what things are going to be the best.’ It won’t work if I just come home and tell them what to do. They have a ton of experience. They know what’s going on. I always think, if you tell someone what to do, in their mind, it’s hard for them to really do it because they don’t truly believe it but if you talk it out with them and hear their thoughts and hear their ideas it almost becomes their idea and their thought then they truly believe it and go 100 percent at it.” For one final Olympics, Dalhausser and Lucena are 100 percent in.  

In this week's episode of The Delicious Story, we talked to coach, speaker and diversity expert Claudia Schabel of Schabel Solutions. Based in Des Moines, Iowa, for over two decades Schabel has consulted companies and organizations in the areas of diversity, equity, inclusion, and cultural competency.Claudia's country of origin is Brazil, so naturally, I asked her to indulge us with her experiences of traditional Brazilian BBQ. Just listening to her fond memories of a typical family gathering with meats sizzling on the grill in the background was mouth watering. If you're a fan of beans and rice, you'll find Claudia's description of the plates she remembers eating as a child inviting, too. Although we didn't get Claudia's recipe for this staple served twice daily in most Brazillian homes, here is a recipe from Skinny Taste that will work to give you a sample of the experience. In between considering salty, tender grilled meats, rice and beans and her favorite cheese bread recipe, Claudia shared wise insights about the topic of diversity. These days, perhaps more than ever, we are looking within our organizations wondering if the people within are accepting of differences and working well to bring everyone into the fold.

Izzy and Caden met on Tinder. After a night of Brazilian BBQ and Netflix, there's no second date for Izzy! What happened?!

Hey Weight Loss Nation! The Weight Loss Nation It’s Tampa Bay Tuesday, and today I’m Reviewing the Terra Gaucha Brazilian Steak House ……located at 1108 S. Dale Mabry Hwy (between W. Jetton Ave & W. Watrous Ave in South Tampa, FL They also have a 2nd Terra Gaucha location in Jacksonville, which is located at 4483 Southside Blvd….. in Jacksonville, FL. Terra Gaucha has “Chur-ra-Scaria” Style dining…….”Churrasco” means Brazilian BBQ……which is a timeless tradition from the Southern Hills of Brazil. “Gaucho” means Cowboy in Brazilian. These “Gaucho’s” would work taking care of cattle in the open land…..and they would eat their meal by preparing a “Churrasco.” The Gaucho’s would season & roast “skewered” meat over open fire pits, cooking over natural wood fires & use Rock Salt to prepare & season the meat that they would BBQ. This Brazilian BBQ has traveled thousands of miles for you to experience this Authentic Southern Brazilian culture.   When you enter Terra Gaucha, your eyes are immediately drawn to the beautiful salad bar. The Salad Bar is an “eye pleasing” experience. Set with white linen cloth, and gold and silver colored bowls, filled with fresh, colorful vegetables, lettuce, salads and meats. Many, many Healthy options available at the Salad Bar.   “Dennis” was our waiter for the evening. He handed us a “cardboard Coaster” that was “RED” on one side and “GREEN” on the other. Dennis explained the “Chur-ra-Scaria” Style dining experience like this: When you place the “green” colored coaster in front of your plate, the “Gauchos” will come over and offer you different selections of fresh carved meat. If you don’t want the “Gauchos” to bring you meat, turn the coaster over…..so that the “RED” side is facing up. Sounded Easy Enough. Dennis then invited me and my guests up to the salad bar. I had already “Checked Out” the Salad Bar before I sat down, so I knew EXACTLY what I was going to eat. That’s a VERY IMPORTANT TIP NATION! ALWAYS….and I mean Always.. check out a salad bar …. Or …. A buffet….. BEFORE you go up to eat. This way, you know exactly what healthy items you will be putting on your plate and you WON’T be tempted by any of the other “unhealthy” choices. I walked up to the “Salad Bar” and placed fresh Spinach, cucumbers, beets and tomatoes on my plate. I added some fresh cold shrimp to my salad and Added some oil & balsamic vinegar to the salad & “Voila” a Healthy, Delicious salad! After my salad, I went back up to the salad bar, and added broccoli and a sweet potato to my plate, to eat with the Delicious “Skewered Meat” that would be coming!   Let the “Churrasco” Begin! I sat down….and placed my “GREEN” colored coaster in front of me. Immediately……a “Gaucho” came over to me and offered me some “Filet Mignon.” I said….YES….of course….and then the Gaucho asked me if I wanted “rare, medium or well done.” I looked at the Skewer…I looked at the Gaucho….and I said……”Medium please” With that….The Gaucho sliced some Fresh, Flame-Broiled Filet Mignon from the middle of the skewer” onto my plate. The Filet Mignon was cooked perfectly! No sooner did I swallow the Filet Mignon, another Gaucho comes over to the table and asks me if I would like some pork loin…..Then another Gaucho comes over and asks if I want some Lamb.  I tell him “No Thank you” and he leaves…but ANOTHER Gaucho comes over. I politely tell him “No Thank you” I was like….Wow….these “Gauchos” are fast! I can’t even enjoy my Filet Mignon. I turn around….and Dennis is standing next to me and says…..”Diane, are you enjoying your Churrasco? I’m like…..The Gauchos are coming too fast Dennis. I’d like to finish one piece of meat, before they bring over another one. Dennis Smiles and says…..”That’s no problem Diane.”  And with that…..Dennis turns the GREEN coaster over….so that the RED side is facing up. Just turn the coaster over to the GREEN side when you’d like to be served more meat.”   There are many different types of meat available for you to enjoy, as well as fresh, healthy veggies at the salad bar. The main thing you have to do is be MINDFUL. Pace Yourself! Turn the RED Coaster up while you are enjoying your meat! AND…..watch your portions! You can EASILY eat like King Henry the 8th at Terra Gaucha’s. I really enjoyed the Filet Mignon and the Grilled Salmon with Mango Salsa. Two things I would never cook at home. Another Great TIP for you Nation. HAVE items you wouldn’t cook at home or at a restaurant. ENJOY yourself!   It’s time to review Terra Gaucha Brazillian Steakhouse.   For the fresh, clean ambiance……..Fresh vegetables and healthy choices at the salad bar, AND…..of course…..the perfectly cooked filet mignon and grilled Atlantic Salmon with Mango Sauce….. Terra Gaucha gets a BIG 3 WLN Avocado’s Great job……Terra Gaucha!   If you Live in the Tampa area…..or …..are Visiting the Tampa area, go to Terra Gaucha Brazillian Steakhouse. They are open M-F for Dinner ….. from  5 – 10:00pm                             Saturday                 from   4 – 10:30pm                             & Sunday                from   4 -  9:00pm The Tampa Restaurant is located at 1108 S. Dale Mabry Avenue. Go to their website….   www.TerraGaucha.net to look at the full menus for the Tampa as well as the Jacksonville location. The Tampa location’s phone number for reservations is    813-999-4332. When you go…..ASK for Dennis as your Waiter! Dennis is FANTASTIC! Thank you Dennis for being so observant and courteous to me. All the Gauchos are so pleasant and accommodating. The price for a FULL Churrasco Dinner experience is $42.95. You can order just the Full salad bar for $24.95. Check out Terra Gaucha Brazillian Steakhouse! You’ll have a great time and enjoy a Healthy meal!   Hey Weight Loss Nation! www.TheWeightLossNation.com If you are ready to "finally" lose weight and keep it off forever, you need to "join Weight Loss Nation." You know the adage....."It takes a village to raise a child." The concept is the same with weight loss! Would you rather continue "yo-yo dieting" by yourself and not be able to go out to a restaurant with friends, since you know you will "struggle" with food choices? Are you happy with losing weight only to gain it back again? Do you have too much "stress" in your life? I've said all of those things and I've had every excuse in the book on why I couldn't keep weight off. Or....... Would you like to be part of a "Village" of people, who are just like you and will be there to support you every single day in a private community? Weight loss Nation has a collaboration of experts in the fields of Nutrition, Mindset, Movement, Weight Loss, Yoga, Fitness, Meditation, Emotional Eating and Post Traumatic Stress! When you become a member of Weight Loss Nation, you have access to these experts to answer your questions! Weight Loss Nation Members* have access to recipes, cooking videos and exercise videos. Weight Loss Nation participates in “Meet Ups” in the Tampa Bay, Florida area. Our Private Facebook Forum is a "no judgement zone," where you can feel safe and comfortable in sharing your comments and feelings. So.....what are you waiting for? Go to www.TheWeightLossNation.com and take the life-long journey with me and finally lose the weight forever! Members* are Weight Loss Nation Pro Support and/or Lifetime Members https://goo.gl/aJrpZT    Nutrition Disclaimer These show notes are written and produced for informational purposes only. Statements within this site have neither been evaluated or approved by the Food and Drug Administration nor a health practitioner. This site is not intended to diagnose, treat, cure or prevent any disease. Content should not be considered a substitute for professional medical expertise or treatment. The reader assumes full responsibility for consulting a qualified health professional regarding health conditions or concerns, and before starting a new diet or health program. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. This website, www.TheWeightLossNation.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as MyFitnessPal.com, CalorieCount.com, Nutrifox.com, as well as from other sites.  Although TheWeightLossNation.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Different online calculators provide different results depending on their own nutrition fact sources and algorithms. Furthermore, I am neither a chef nor a cook and I don't pretend to be. I'm also not great in Math! Under no circumstances will Weight Loss Nation LLC. be responsible for any loss or damage resulting for your reliance on nutritional information, or any other information from this site, or the www.TheWeightLossNation.com website. Information is offered as an opinion and information may not be accurate. Due your own due diligence and make your own conscious decisions.  

Oopsies forgot to upload this yesterday cuz I was busy digesting MEAT. 

Where engineers talk to other engineers about tech & other stuff. This episode highlights Omar Johnson and Phil Calçado. Listen as they talk about scaling and Brazilian BBQ.music credit: https://soundcloud.com/misterscribbles/the-flaming-lips-yoshimi-battles-the-pink-robots-pt-1-mr-scribbles-remix Hosted on Acast. See acast.com/privacy for more information.

It's a brave new world as Solid Cat opens up Season 5! In addition to a new season, we're getting a new Lunar New Year; the year of the Fire Chicken to be specific. Also new: rain in Los Angeles, which means an increase in swift water rescues. Val is adventurous, but only when something comes recommended. In a series of classic Solid Cat segues, talk about Chinese food goes to Brazilian BBQ goes to Kansas City goes to the rumor that Maryland is filled with very unattractive people (if you live in Maryland, send pics and prove us wrong). We parent by reverse psychology. Killer flying bears are not as uncommon as you'd expect, apparently. A fresh Dolores Umbridge reference. We talk a little Trump-ish. What are bacon mushrooms? Of course, the white elephant in the room is that D-mo's father passed away during the break. But ending on a high note, we're like Burns and Allen, and more importantly, you always have friends here with D-mo and Val. In this new era, friendship and compassion are just want the doctor ordered. We're back... we're Solid Cat!

WE ARE BACK! SLAMMIVERSARY SUNDAY! WEATHER CHAT! BRAZILIAN BBQ! NO FLIES ON BARRY! NXT DUBLIN! WORLD VIOLENCE! REV PRO ANGLE VS SABRE! MOVIEGUFF! BONFIRE OF VANITIES! RESURRECTION OF JAKE THE SNAKE! THE BUTTERFLY EFFECT! ESCAPE FROM NEW YORK! THE NICE GUYS! PREACHER! WHAT AM I THINKING QUIZ! BIB SHIRTS! HEENAN BOTCH! HANK SCORPIO DEBATE! STAR WARS HATRED! NXT TAKEOVER! BREAKING GROUND! LUCHA UNDERGROUND! WE DON'T WATCH RAW! AND MUCH MUCH MORE!

This week we are faced with some awfully tough challenges; reviewing a movie, picking next week’s film, figuring out what to do with the ferrets. And we need to do it all without Tiny Wight. How will we ever get through this episode?! Well, we do manage to accomplish a thing or two. We watch the flick Bad Milo, we have an in depth discussion about digital vs. physical comic books and well... we ummm... Yea that's about it. Strap on!Topics discussed: Archer and Armstrong, Hitman, Axel Braun, ferret boarding, Dr. Katz, the digital vs physical debate, I Fink U Freeky, House, Shadow Man, Alyce Kills, watermelon scene, mail order comics, the f word, Dynamo’s action figures, Peter Stormare, limos and vans, the Green Lantern and the Bunny Ranch, Preacher, Ken Marino, The Seasoning House, wordy comics, NXT Arrival, snorks & smurfs, Garth Ennis dialog, Slim Shady, Kevin Steen, Die Antwoord, The African American Wolves, Valiant Trades, El Generico, Quantum and Woody, Ascension, giant burgers, Vincent Van Goat, Pro wrestling Guerrilla’s Matt Rushmore, the iheartsynths.com contest, Monster Hunting tips, not paying attention commentaries, Ten$ion, MonsterZero’s vacation, NCW, Tiny is lost, Ares’ whiskey, good digital comics, Eminem killing his wife, librarian and libarian, dinosaur erotica, Trick or Treat Radio selfies, Toby Huss, Brain Damage, digital comics, Haunter, Marcus Pelegrimas Skinners series, Basket Case, Sami Zayn vs. Cesaro, Saving General Wang, why people go to comic shops, dancing to hey sexy and Brazilian BBQ.Support the show (https://www.patreon.com/trickortreatradio)

Catching up on unfinished business // Dogfish Head + Sierra Nevada = Life and Limb 2 // Why I've been away // Brazilian BBQ, Pao de queijo, and how to make your own // The restaurant business is not for everyone // Price of food increase // Grocery store strikes loom in California // Rachael Ray is a notoriously bad tipper? // Coming this Fall to ABC - The Chew