Podcast appearances and mentions of brendan lamb

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Best podcasts about brendan lamb

Latest podcast episodes about brendan lamb

American Party Podcast
Episode 22 - Brendan Lamb

American Party Podcast

Play Episode Listen Later Aug 29, 2022 86:41


Brendan Lamb joins the show.

brendan lamb
American Party Podcast
Episode 20 - Brendan Lamb

American Party Podcast

Play Episode Listen Later Aug 22, 2022 68:51


Brendan Lamb joins the show. 1

brendan lamb
Grab'em in the Brisket - A Texas BBQ Podcast
Ep 157: NBBQA Pt2 Featuring Brendan Lamb, Jason Cottingham, David Elliot, Brad Orrison and Brooke Orrison Lewis

Grab'em in the Brisket - A Texas BBQ Podcast

Play Episode Listen Later Apr 20, 2022 70:32


Episode 157! This is part two from our trip to the NBBQA conference. In this episode we are joined by Brendan Lamb of Smileys BBQ, Jason Cottingham and David Elliot from Trauma Hogs BBQ, and Brad Orrison and Brooke Orrison Lewis with The Shed BBQ.   JOIN THE NBBQA NOW at https://www.nbbqa.org/   CONTACTS   Brendan Lamb - Smileys BBQ and The Blamb Show IG - @blambshow @brendan_lamb TIKTOK - @blambshow     Jason Cottingham & David Elliot - Trauma Hogs BBQ https://traumahogsbbq.com/ IG, TIKTOK, FB - @traumahogsbbq   Brad Orrison and Brooke Orrison Lewis - The Shed BBQ https://amazingribs.com/ IG - @theshedbbq @brookeolewis @bradorrison TIKTOK - @theshedbbq https://www.theshedbbq.com/         Check us out on: www.grabeminthebrisket.com TikTok - @grabeminthebrisket Facebook- @grabeminthebrisket Instagram- @grabeminthebrisket Twitter- @grabthebrisket Email- grabeminthebrisket@gmail.com     Thanks to our partners and sponsors!   Sucklebusters https://www.sucklebusters.com/ Dalstrong https://dalstrong.com/?ref=S1CLUEQO6rEHh9 CoolieNation https://www.coolienation.com/brisket Cambro Mfg https://www.cambro.com/ Texas Brew Hopper https://www.texasbrewhopper.com/ The Smoke Sheet https://www.bbqnewsletter.com/ Bolner's Fiesta Spices https://www.fiestaspices.com/ YETI Coolers https://www.yeti.com/en_US  

Drinkin' Bros Podcast
Episode 928 - Barbecue Gospel With Pitmaster Brendan Lamb

Drinkin' Bros Podcast

Play Episode Listen Later Nov 4, 2021 68:51


Pitmaster Brendan Lamb talks the right way to smoke a brisket, what makes Texas-style barbecue unique, burnt ends vs. brisket, what it was like working with Bobby Flay and Michael Symon on The Food Network,  and his favorite barbecue spots in Austin.   Go to ghostbed.com/drinkinbros and use code DRINKINBROS for 30% off EVERYTHING (Mattresses, Adjustable Base, and more) -- plus a 101 Night Sleep Trial and Mattresses Made in the USA!   Go to CardoMAX.com and use promo code DB, and you get Buy One Get One FREE on your first order.    

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Trey's Chow Down
Trey's Chow Down - Pitmaster Brendan Lamb - Smiley's Craft BBQ

Trey's Chow Down

Play Episode Listen Later Oct 1, 2021 56:00


I Crush Barbecue Show
S3 Ep4 - Holliday's Barbecue

I Crush Barbecue Show

Play Episode Listen Later May 24, 2021 45:22


In this episode, I chat with Gabe and Dom of Holliday's Barbecue in San Diego California!  Gabe has recently joined the Civilian life after spending 11yrs as a Navy Man and Younger Brother Dom a former Marketing Entrepreneur has Joined Gabe in their quest to spread Texas Barbecue Goodness in San Diego. I hadn't tried their food when I recorded the episode but that has changed, check out my pics on Instagram to see my visit!  Gabe grew up in San Antonio and traveled all over the world while in the Navy so he's been able to capture various Flavors in his cooking, on the day I went I was treated to a delicious Boudin!  Another surprise was that Gabe has a buddy that bakes fresh Loaves of Delicious bread to go with the delicious Barbecue.  They're cooking on a Primitive Pit and they've done their research and done some extensive training with one of TX BBQ's best, Mr. Brendan Lamb of Smileys BBQ.  I hope you enjoy this episode, this is Holliday's Barbecue     Social Media:  IG - @hollidaysbarbecue  Website – hollidaysbarbecue.com      Thanks for tuning into the I Crush Barbecue Show!  Remember to follow us on your favorite social media platform @Icrushbbqshow  if you like the show please let us know by leaving us a 5 star rating on your favorite listening App, Subscribe to get all past and future shows, and share with your friends!!       Don't forget to tag us with your favorite pics  We'd love to see what you're crushing  Until next time, Keep Crushing that Que!     Music Credit: Audionautix- Dirt Road Traveler  

What, Like It's Hard?
The Irish Folk Music Revival - Culture, History and Perspective.

What, Like It's Hard?

Play Episode Listen Later Jun 7, 2020 55:29


Brendan Lamb is a musicology PhD candidate at the Conservatorium of Music at the University of Tasmania. Brendan notes in his thesis that the numerous folk music revivals of the twentieth century have been key turning points in popular music, grassroots phenomena that paradoxically drove the industry they often strove to defy. Whilst the North American and English folk revivals were highly popular and influential movements, neither had quite the impact on revitalising culture as the Irish folk music revival in Ireland. Performers such as The Dubliners, The Chieftains, Planxty and The Bothy Band combined old and new, foreign and familiar in their performances in such a way that they drove Irish folk and traditional music into a new evolutionary phase. This evolution, unlike its North American and British counterparts, fundamentally redefined the musical landscape within Ireland and spawned an international phenomenon in the Pub Session.Through studying the origins of this movement, Brendan highlights the complex relationship this period has had within the context of Irish traditional music and also evidenced the fundamental role the tradition played in this music’s performance. In analysing the recorded performances of these key ensembles and comparing their key musical elements to Irish music prior to the period, this thesis has identified the significant innovations and contributions to Irish music that these performers have provided.Support the show (https://www.patreon.com/user?u=21685169)

Best BBQ Show
BBQ 096: My Story

Best BBQ Show

Play Episode Listen Later Feb 25, 2019


You’re listening to the Best BBQ Show and I’m your host, Yoni Levin. I realized something today. After almost 100 episodes of the show, I’m not sure you all know my story on why this show came to be. I’m not sure you know how I got interested in BBQ to begin with or why I’ve spent two years covering the Texas BBQ scene and all the interesting people in and around it. It all started when I was a young boy in upstate New York. Now I say upstate because I’m not talking about New York City. I’m talking about way up state. As in almost Canada. I grew up in small city called Rochester, NY. A city that is almost foreign to me now that I’ve been away for two decades. The only BBQ in Rochester at that time was a place called Dinosaur BBQ. To this day I still like their sauce, but that’s about all that’s good about it. I’ll probably go back the next time I’m up there just to see if they’ve stepped up their game, but I wasn’t impressed back then. Back then all I had was a weber kettle and a dream. Someone gave me a copy of the BBQ Bible and my interest was peaked. Shout out to Steve Raichlen. I read lots of the recipes, dog eared pages, highlighted, took notes and started my BBQ journey. My favorite method back then was the snake method and it was my foray into slow smoked meat. I also spent some time on amazing ribs which if you’ve been following bbq long enough is one of the oldest sites on the internet all about bbq and how to cook it. One of my favorite articles is about how the smoke ring is a myth and how you can produce one without any smoke at all. Now I say slow smoked but I’m embarrassed to admit that I was doing everything wrong. I used cheap charcoal briquettes that didn’t burn very well. I was smart enough not to use lighter fluid back then but I did make some common mistakes. One of them was soaking little piles of wood chips. I soaked those wood chips for hours. I used different kinds, different sizes and I just couldn’t seem to figure out why I wasn’t getting the results I wanted. The one thing I didn’t try was just not soaking the dang wood chips. If hindsight is 2020, my hindsight is clouded with thick white smoke that comes from wet wood. Luckily, that was merely the beginning of my BBQ journey. After college I traveled the state working for non-profits in politics and the environment. I helped create legislation that saved plastic, encouraged recycling and brought a ton of awareness about homelessness. I also worked in kitchens, bars and served at restaurants between campaigns. I loved the work but it wasn’t the full time gig I had dreamed of. Then I caught, what I thought back then, was a huge opportunity. There were field organizer positions opening up for a huge new Greenpeace campaign. I would travel the world helping solve major issues on the national and international level. I went to conferences on both coasts and even attended the conference of the parties United Nations Framework Convention on Climate Change. Long story short, after they sent me to Austin in 2008 I realized there was more politics than progressiveness and decided to stay in this amazing city I had discovered almost completely by accident. Luck would have it that when I moved to Austin I landed in a small neighborhood just south of the river. A small neighborhood that just happened to have a BBQ trailer in it. A BBQ trailer called LA Barbecue. I had luckily found, what was then, one of the only quality BBQ joints in Austin. I know what you’re thinking, not Franklin? Not Lockhart? Nope, my first BBQ in Texas was LA Barbecue. The place where John Lewis worked before he opened Lewis BBQ. Where Esaul Ramos of 2M, Dylan Taylor, and Brendan Lamb of Smiley’s BBQ all worked. When I first showed up in 2012 they had just opened and I knew it was rare to find a place with good BBQ that didn’t have a line. I had heard of Franklin, but had yet to eat there. I was there early and often. Although, back then early just meant a few minutes before they opened. I would bug the guys in the pits and quickly made friends with Ali Clem who was there every day serving up the good stuff to those of us who patiently waited. I was a regular. Some weeks I’d show up 3 days in a row. They had free beer and even some old timers playing country music on a very small hand built stage. About a year later, something happened. I showed up at the usual time and I wasn’t the first one there. No big deal, I just got there a little earlier the next time, but that didn’t do for long. Soon I had to come in 30 minutes early, then 45, then an hour. My #1 spot was in constant jeopardy by all the people discovering this delicious place that I wanted to be my secret! Fast forward a few years and I got my 118 gallon pit. Started cooking my own briskets. Made a list of places I wanted to go and just kept on trying barbecue all over Texas. Then it happened. In May of 2016 I saw a short documentary produced by Yeti about an 81 year old pitmaster named “Tootsie”. She worked all week as a custodian and then woke up early on Saturdays to cook barbecue out in Lexington, Texas. The moment I saw that video I knew I had to go. I rounded up a few friends and we headed out there to try the best BBQ in Texas. If you haven’t been to Snow’s before, it’s an experience. The cool country air, the small town roads and the friendly people are just part of the experience. We didn’t even bring chairs. We just got in line and waited for that slow smoked goodness we had heard so much about. After that day I was hooked. A couple months later we went again and then again. Before I knew it I was waking up at 5am to be near or at the front of the line every Saturday to eat at Snow’s. After a while the crew started to notice. They were like, weren’t you here last week? And “how many weeks is that in a row now?” I became a regular in a small town where magic was happening. Clay Cowgill was the first one to start keeping track. We were fast friends and soon I was spending half the time talking to him while my lady, incredibly patiently, held my place in line. We talked about wood, meat, smoke, timing, feel and I started adjusting my home cooks to match some of Snow’s methods. Almost a year later, we showed up early as planned to see the line was 10 times longer than it had ever been. Our early Saturday ritual was about to take all afternoon. I went and asked Clay what was going on and he told us they had just gotten the #1 spot on the Texas Monthly top 50 for the second time. Til that point I hadn’t even heard of the list, but I was going to find out about it since all these people decided to get between me and my BBQ. A few months later I was talking to some friends about podcasts how to create one and we decided to create one about BBQ. I started calling my friends who owned, operated or cooked BBQ and asked them if they would be on my show. Now, almost 3 years later I’m so happy to share Texas BBQ with you and all the amazing people in it. The BBQ family has been so generous to me and I can’t wait for what’s next in modern barbecue and this show I have created. Stay tuned. 2019 is going to be an interesting year. We’re on youtube and we have more friends than ever on Instagram. I’m so thankful to have ya’ll as listeners and if it wasn’t for you, there’d be no show. So I’ll make a deal with you. If you keep listening, I’ll keep talking tasting and trying to cook Texas BBQ, the best barbecue in the world. For now, go out there what this amazing bbq scene has to offer. If you need some tips, feel free to message me. If you think I need to cover some places, send them to me and they will be added to my list.   This is your host, Yoni Levin saying “Go eat some meat with the people you love and have a great week."

Best BBQ Show
BBQ 076: Want friends? Cook BBQ!

Best BBQ Show

Play Episode Listen Later Sep 24, 2018


I want to be honest with you. I've been cooking BBQ for a long time, but I never felt fully connected to the BBQ community til the last year. What was the change? The people. I decided to start a show. I decided that all these amazing people I was meeting had great stories. I was interested in the stories and I also knew a few of you would want to hear what's going on. Isn't that why you're here? To learn about the scene, see who's cooking what and learn all their secrets? What if I told you they're all right here. They want to tell you everything. A few weeks ago I went on a road trip. 32 or so hours with Brendan Lamb to a well known BBQ joint, The Shed. At the helm of The Shed is Brad Orrison, a mad scientist in his own way, he might just be one of the happiest men on earth. Brad invited Brendan down to share some equipment with him. As soon as Brendan got the invite, he called me to come along. I introduced the two of them and boy do I love an excuse to disappear for a day to help some friends. That's what this story is all about, friends. I'm sure all you #meatwomen and #meatmen are out there making friends with your amazing BBQ. You're the friend everyone counts on. The one that knows hard work because you have lived it. The one who will take over the fire or the grill when you know someone isn't treating it right. You're a hero, a force of good in the world of over the fire cooking. Brendan and Brad are just two of the many heroes I've met in the past year. Enjoy this story and our ramblings as we drive home from Mississippi with a trailer full of gear, bellies full of barbeque and about 5 hours sleep. Who knows, maybe you'll be on your own wild ride in no time. Brad (@bradorrison) The Shed (@theshedbbq) Brendan (@brendan_lamb) Smiley's (@smileysbbq) and of course @bestbarbecue! Tag us in anything that's fit to see, meat, family, fun. Don't forget to use #meatman and keep spreading the love in the BBQ world!

Best BBQ Show
BBQ 066: Getting Fed at the Shed with Brad Orrison

Best BBQ Show

Play Episode Listen Later Jul 16, 2018 58:40


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  

Tales from the pits, a Texas BBQ podcast featuring trendsetters, leaders, and icons from the barbecue industry

In a news roundup for the month of July, we discuss some pitmaster changes, new BBQ restaurant announcements, BBQ closings, and more. Jason Tedford, longtime assistant pitmaster at Louie Mueller Barbecue, has left the restaurant and is now working in the kitchen at Saint Arnold Brewery in Houston. John Brotherton has announced he is opening Liberty Barbecue in Round Rock alongside Tre Dotson of Tortuga flats. Brendan Lamb, who recently left La Barbecue, is starting Smiley's Barbecue in Fort Worth armed with pits from a relatively unknown pitmaker out of Cummings, Georgia, Primitive Pits. The gas station that housed Texas Monthly Top 50 joint BBQ on the Brazos is under new ownership, and BBQ on the Brazos is no longer serving out of there. A new location will hopefully be announced soon. Joel Garcia, formerly of Terry Black's, has moved to the Rio Grande Valley and is working on opening a new business in Weslaco. Brett Boren is taking Brett's BBQ to a brick and mortar. Brett's Backyard BBQ is launching east of Austin, keep an eye out for more news. There is some exciting BBQ news both in the pit building world and news on Las Vegas barbecue that we'll be discussing in the near future as well. Congratulations to jsd_tx (John) on winning our BBQ swag giveaway! We are embarking on a 3,000 mile road trip through nine states. Follow along on Instagram for updates! We have another Doubleback BBQ pop-up dinner on Saturday, July 21st at The Hop Stop in Humble, TX

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Best BBQ Show
BBQ 024: Texas Barbeque All-Stars Pitmaster Roundtable

Best BBQ Show

Play Episode Listen Later Nov 20, 2017


You asked for it, you got it! Thanks for requesting a longer episode Meat Men. In this studio roundtable, we bring three masters of the smoked meat craft into the Meat Man studios to discuss Texas barbecue, cooking techniques, dispatching feral hogs, music, food tips and more. Along with your Meat Men hosts Yoni and Stover, were Brendan Lamb (from La Barbecue), Clay Cowgill (from Snow's BBQ) and Dylan Taylor (from Truth Barbecue). They were a lot of fun to have in our Austin studio. When you hear the audio clip of hogs exploding, you'll have the same reaction we all did. It gets crazy. Kelis also makes a "cameo." Let Best BBQ know what other barbecue chefs, grillmasters, celebrities, Instagram stars, or whoever, you want us to bring into the podcast studio and we will start making it happen. As always, thanks for listening and don't forget to rate and subscribe so we know how you think the show is going. Find us on Instagram and Twitter as @bestbarbecue and jump in our mailbag by emailing contact@bestbarbecueshow.com. Just Say Hi.