Podcasts about Brisket

Join us with Rooster and Graybeard: where fire meets flavor, to salute the troops and talk about Texas made Charles Goodnight Texas Whiskey Bourbon. 

Ever wonder what retail experts actually buy at Costco or what cars they dream about driving? This lightning round reveals the personal side of our A&M retail gurus, from brisket smoking tips to the shocking number of Cheerios varieties on shelves. Brought to you by A&M Consumer and Retail Group, Mirakl, Simbe, Infios, Clear Demand, and Ocampo Capital. For the full episode, head here: https://youtu.be/vjOmUkH_Vhw?si=9f8KlsQw8yUdPqan #cheerios #corvettes #costco

Host Max Trujillo and his co-host, Hershey the dog, welcome the talented and outspoken chef, Mo (Modega). The conversation traverses Mo's eclectic background, from her roots in Philadelphia to her pivotal role as head chef at LA Dive Bar in downtown Raleigh. They bounce back and forth from recapping the 5th Annual Bubbles & Brisket, some personal details in Max's life, and the similarities to other events happening around town.  They delve into Mo's controversial past involving a heated incident at Plum in Durham, her entrepreneurial ventures with the Modega popup, and the ensuing journey that led her to helm the kitchen at LA Dive. The episode is peppered with candid discussions about the highs and lows of the culinary world, humorous anecdotes, and even a dash of Malört. This episode is a raw, yet inspiring exploration of resilience, creativity, and the sheer passion that drives a chef to turn challenges into delicious opportunities.   The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com

Episode 296! In this episode we dive into summer time BBQ! Plus BBQ NEWS, a Beer Review, BBQ FAILS and more!     NEW OFFICIAL SNACK of Grab'em in the Brisket! https://www.smokehousecrackers.com/shop       BBQ NEWS National High School BBQ Association Championship   Latest Barbecue News Magazine is out!                 MAIL CALL NEW COOKBOOK: GAS FIRE HEAT by Aly Romero https://a.co/d/1X6qlGV       BEER REVIEW Martin House - The Ghost of Johnny Appleseed Jan 7.4 Jon 8   We've joined the Oddpods Media Network! https://oddpodsmedia.com/     SUCKLEBUSTERS BBQ WINS AND FAILS Nitin Mall   Send your questions, bbq fails and wins to info@grabeminthebrisket.com or simply leave it as a message at 434-829-2299 Check us out on: www.grabeminthebrisket.com TikTok - @grabeminthebrisket Facebook- @grabeminthebrisket Instagram- @grabeminthebrisket Youtube- @grabeminthebrisket Twitter- @grabthebrisket Email- info@grabeminthebrisket.com   Thanks to our partners and sponsors! Chef IQ Sense https://glnk.io/r584n/jon-lathrop Smokerbuilder.com https://www.smokerbuilder.com/ FOR A GREAT DISCOUNT Go to www.smokerplans.net/grabeminthebrisket or use the code "GRABTHEBRISKET" (ALL CAPS) VacMaster FOR A GREAT DISCOUNT Go to https://www.vacmasterfresh.com/?ref=g... or use the code "SEALMYMEAT" NBBQA - National BBQ and Grilling Asssociation https://www.nbbqa.org/ Barbecue News Magazine https://www.barbecuenews.com Chicks That Smoke https://www.sucklebusters.com/bbq-rub... Sucklebusters https://www.sucklebusters.com/ Dalstrong https://dalstrong.com/?ref=S1CLUEQO6r... CoolieNation https://www.coolienation.com/brisket Cambro Mfg https://www.cambro.com/

Today on the HowToBBQRight Podcast, shoutout to EVERYONE who participated in our Primo XXL giveaway on the Let's Get To Cookin' Community, but here are the winners (00:12)! Malcom's Ground Bacon Brisket Burger recipe might just be our new favorite way to grill up a burger (06:50). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (20:36)! Our recent trip to Chicago was a BLAST (21:09), and we had some of the BEST foods we've had in a while (26:00)! Malcom whipped up some ribs for Memorial Day, and they were to DIE for (45:01)! Malcom also whipped up a grilled chicken pasta over the weekend, and it was HITTING (49:55). Our HowToBBQRight app is now BACK and fully functional on all platforms (53:32). This is our review on Pok Cha's Egg Rolls here in Hernando (54:28). This is Malcom's go-to method for grilling chicken for a large crowd (1:00:38). When it comes to a Weber Kettle, what is the BEST choice for you (1:02:12)? If you're needing a blower for your DIY drum smoker, here are some solid options other than BBQ Guru (1:04:08). I pick Malcom's brain all about Cornell Chicken, and what HIS take on it would look like (1:05:01). I want to know if Malcom has ever heard of ‘Cream of Shrimp' soup (1:07:44)... When it comes to party ribs, should you hold them in a cambro or just let them hang out in a pan (1:09:06)? These are the best seasoning combos to use when you're smoking up some pulled beef for sandwiches (1:09:51).

The BFYTW boys are back with another Guest Chill Show. We have CJ, DJ Xanthus on to talk about so many things happening with us all.Topics include: Preshow Problems, Spilled Coffee, Cooking, Streaming, Book Readings, Emulation, and so so much more. Promos this week @Grabthebrisket @MarriedwTVProudly Sponsored by Peace, Love, & Budhttps://www.plbud.com/Shoutouts to our Patrons; Mexi, Justin B, Kristin F ,Jeramey F ,Flaose, Todd, Jim, Flaos, Bridget F., David M., Dave A, Erin S, Donna/Colin Maggs,The GateLeapers, Kacey S., William M., Crunchie, DJ Xanthus, Crystal D., Jeff S.Free Followers on Patreon: Joáo C, Joep, Leonardo, Irsya Cahyo, Teanna Cm Lucho D.Founding Members of @OddPodsMedia https://www.patreon.com/BFYTWShow Music by @KeroseneLetter and @Mexigun Our Merch Available by contacting us.https://www.youtube.com/channel/UCyJG-PDn6su32Et_eSiC6RQwww.BFYTWpod.com

In this episode of the Food Origins Podcast, I sit down with my friend Russell Savage, founder and pitmaster of Pico's BBQ. Russell's culinary journey started in the kitchen long before he ever lit a smoker — attending Johnson & Wales University and training under acclaimed chef Guillaume Bienaime (a fellow podcast guest EP. 20).From fine dining to fire and smoke, Russell later spent nearly five years in Texas, learning the art of barbecue at legendary spots like Terry Black's BBQ, before returning home to build Picos BBQ from the ground up.We talk about the evolution of his craft, what it takes to run a serious barbecue operation, and how honoring both classical training and Texas tradition helped him find his unique voice in the culinary world. This episode is packed with heart, heat, and real food talk — don't miss it.Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

We're talking Arby's Quarter Pound Brisket Sandwich in this week's episode of (Not So) Live from Asteroid G. Done as a collaboration between Arby's and AC Barbeque, the sandwich was utterly disappointing, but the sauce... well... come in to find out.

Thyron Mathews is an award-winning American BBQ Chef and Pitmaster, known for his bold flavors, Southern roots, and viral presence both online and on screen. Originally from Royal, Florida—a historic Black farming town where families were once granted their 40 acres—Thyron now calls Iowa home, where he's built one of the most recognized BBQ brands in the Midwest.     Thyron rose to national fame after winning Netflix's hit competition series Barbecue Showdown, which drew over 40 million viewers globally. Prior to that, he had already earned 16 Grand Championships and was crowned “Best in Show” at the Iowa State Fair two years in a row.     What began as a small catering business with his wife, Terrishane Mathews, has since evolved into a full-scale BBQ operation—now rebranded as Thyron Mathews BBQ. From his popular food trailer to his viral how-to videos on YouTube, Thyron has built a loyal fanbase that spans backyard grillers to competition veterans.     Thyron is also a trusted partner of top industry names, including Kingsford Charcoal and the Iowa Pork Producers, and continues to lead the charge in BBQ culture nationwide. He has hosted some of the country's biggest live-fire events, including Smoke Slam in Memphis and the upcoming NBBQA Festivalin Long Island, New York.     With his deep roots, undeniable talent, and larger-than-life personality, Thyron Mathews is one of BBQ's most exciting and influential voices today.

For this episode, we are joined by photographer - Nick Zebelian of Armada, Michigan! Being a battery guy for ESPN early on.Taking a break for a few years and coming back for some 410 sprint car action.Getting a job, walking through a parking lot!Knoxville

This episode of The Food Professor Podcast is steeped in insights, storytelling, and smoky Texas flavour. Hosts Michael LeBlanc and Dr. Sylvain Charlebois kick off with a deep dive into the state of Canadian agri-food policy, tariffs, and food inflation before welcoming a very special guest: Tonia Jahshan, Founder and CEO of Sipology.Broadcasting remotely from Texas, Sylvain shares updates from his new role as head of the prestigious Masters in Agribusiness program at Texas A&M University—ranked #1 in the U.S. and #3 globally. He offers behind-the-scenes insights into the world of American ag education, donor-funded infrastructure, and his leadership plans. Amidst meetings with deans and exploring campus, Sylvain visits a Texas institution of another kind—Buc-ee's, the legendary convenience store-meets-theme-park known for its brisket, wall of jerky, and award-winning bathrooms. The hosts revel in Buc-ee's cult status and then Michael highlights the newly released Texas Monthly Top 50 BBQ list, the Michelin Guide of Texas barbecue. Sylvain, a BBQ enthusiast, is already planning future brisket pilgrimages.  Congrats to our guest on the #pod from earlier this year Chuck Charnichart from Barb's BQ for making the list!!From Texas to Toronto, the episode pivots to policy with an analysis of Prime Minister Mark Carney's new mandate letter. Sylvain critiques its lack of clarity for the agri-food sector, calling for a shift from farm-gate thinking to value-chain strategy. The hosts then turn to the thorny issue of tea tariffs, which are hitting Canadian importers hard despite recent government reprieves. With tea being a $1.3 billion market in Canada—and nearly all of it imported—these tariffs are creating real cost pressures. The duo also revisits the long-running bread price-fixing investigation, discussing Loblaw's recent $500 million class action settlement and why the Competition Bureau's probe remains unresolved.In the second half of the episode, Tonia Jahshan joins the pod live from the SIAL Canada show floor. The inspirational founder of Sipology (formerly Steeped Tea) shares her origin story: how a single sip of loose-leaf Earl Grey in Nova Scotia after a miscarriage led to a wellness-focused tea empire. From launching a side hustle to pitching on Dragons' Den, growing to 8,000 consultants, and creating Health Canada-approved products like menopause relief teas and fizzy matchas, Tonia's entrepreneurial journey is one of resilience, reinvention, and remarkable growth. Now expanding globally and embracing an omni-channel model, she's brewing up a bold new future for Sipology.With a rich mix of policy insights, business strategy, entrepreneurial inspiration—and a side of Texas BBQ—this episode is a flavourful must-listen. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Burgers and brisket. PopStroke. Thin or thick? Recent college graduates' stress level. Brisket. Water-based cooking. No more free bags. Did you know?

Young people. Do you have a favorite song? Burgers and brisket. PopStroke. Thin or thick? Recent college graduates' stress level. Brisket. Water-based cooking. No more free bags. Did you know? Maddie the soccer star. Paint your own crosswalk. Hefty limited edition scent.

Send us a text This episode finds Ronnie battling car troubles while Brian navigates a crowded farmers market. Their culinary chat ranges from in-season fruits to the controversies of barbecue smoking, including the dreaded brisket "squeeze." Ronnie shares his Yakitori chicken success and Brian recounts a surprising grocery store discovery. In a major life update, Ronnie announces his exciting career change to an Omakase sushi restaurant, sparking a discussion about authentic Japanese cuisine.What We DrankRonnie - PacificoBrian - Sugar Creek Brewing Co - White AleSTAY CREAMY

Barbecue is a hot topic, steeped in tradition and regional pride. Some swear by Kansas City's sweet sauce, while others prefer North Carolina's vinegar bite. Brisket purists say salt is all you need, while Santa Maria loyalists stand by dry-rubbed tri-tip over red oak. No matter the style, opinions run hotter than the grill. But despite the debate, exploring different styles is part of the fun. As grill season kicks off, this summer is the perfect time to try new recipes that celebrate the full range of American barbecue.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

My name is Cory Jones owner of Hearth Heroes BBQ. Our passion for BBQ is evident in every bite. We believe that everyone should be able to enjoy great food without compromising their dietary needs, which is why we take pride in our gluten-free and low-salt offerings. We carefully select our ingredients to ensure that each seasoning blend is not only flavorful but also healthy. Whether you are hosting a backyard barbecue, planning a special event, or simply looking to spice up your weeknight dinners, Hearth Heroes BBQ has something for everyone. From our signature rubs, we invite you to taste the difference that dedication and passion can make. Join us on this flavorful journey and discover why we are the go-to choice for BBQ lovers everywhere. Thank you for choosing Hearth Heroes BBQ, where every meal is a celebration of bold flavors and wholesome ingredients!

'Bubbles and Brisket' is in its fifth year, on Saturday, June 7th. The event will feature around ten chefs, multiple bars, and a variety of beverages, including sparkling wines, beers, and potentially a cash bar for full-strength drinks.  Get Tickets HERE In this episode of the North Carolina Food and Beverage Podcast, host Max Trujillo interviews Matt Coleman, owner of The Davie in Raleigh. They discuss Matt's journey from being a bartender at various high-end cocktail bars like Fox Liquor Bar, to opening his own neighborhood bar. The conversation dives into the evolution of the cocktail culture in Raleigh, the challenges and learnings of running a bar business, and the significance of community spaces in urban settings.  Matt also shares insights into his bar's offerings, including special events like comedy nights and live music, and his dedication to maintaining a friendly, unpretentious atmosphere. Alongside personal anecdotes and local industry highlights, the episode reflects on the post-pandemic rejuvenation of Raleigh's food and beverage scene. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com

Send us a textBBQ Radio Network is brought to you weekly by BBQr's Delight 100% All Natural Wood PelletsThis week on BBQ Radio Network, pitmaster Todd Johns of Plowboys BBQ is joined by special guest co-host Bill Purvis of Chicken Fried BBQ. Together, they welcome Jordan Kirkpatrick of Janky Leg BBQ, the 2024 KCBS Brisket Team of the Year and American Royal Grand Champion.In honor of National Brisket Day, Jordan shares his top brisket tips—covering everything from trimming techniques to wrapping strategies and flavor profiles that helped land his team at the top of the brisket leaderboard. Whether you're a backyard enthusiast or a seasoned competitor, you'll want to hear how the reigning champ approaches one of BBQ's most challenging cuts.Plus, listener Shelby from Denton, TX asks about unexpected side dishes that can be elevated on the smoker. Todd and Bill offer a few surprising favorites that go far beyond mac and cheese.Our ATBBQ.com Product Spotlight features the Shun Classic Hollow Ground 12-Inch Brisket Slicer Knife—a precise, high-quality tool for slicing brisket like a pro. Check it out here:https://www.atbbq.com/products/shun-classic-hollow-ground-12-inch-brisket-slicer-knifeTune in to BBQ Radio Network, the #1 nationally syndicated show dedicated to BBQ and grilling.Looking for the latest BBQ news, trends, and recipes? Check out The Smoke Sheet — your weekly insider's guide to all things barbecue. From pitmaster interviews to must-visit BBQ joints, they've got you covered. Subscribe today at bbqnewsletter.com and stay fired up on all things ‘cue!www.bbqrsdelight.com www.yodersmokers.com www.bbqradionetwork.com www.holsteinmfg.com www.atbbq.com www.plowboysbbq.com www.smokeonwheels.com

One of our favorite segments on the Tailgate Guys BBQ Podcast over the last couple of years has been “Under the Radar” where we visit with up-and-coming pit masters. Many of them have gone on to achieve success and we visit with one on Episode 306 this week. Bo Wheless of Bocephus BBQ out of Mayetta, Kansas, was on the show two years ago. He's since won three KCBS Grand Championships, including last week's Smokin' Hot Cars & BBQ in Iola, Kan., where he soared past 700 to pick up the win. We visit with Bo this week to learn about his success and how he's been able to pull it off. We also review Memphis in May where Heath Riles earned his long-sought Grand Championship along with a third world ribs title in four years. It's an encore presentation of portions of Heath's appearance on the show earlier this month where he talked about why winning MIM would be so special. We're back next week. Until then, enjoy your Memorial Day Weekend! A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

On Thursday's Morning Focus, Alan Morrissey was joined by Chef Martyn Whyte. This week, Martyn shared a delicious recipe for a beef brisket. Ingredients: 1kg side of brisket 100g brown sugar 20g Cajun spice, paprika, chili powder, garlic powder 100g wild garlic 250ml olive oil 50g pine nuts 50g Parmesan 10g honey 10g mustard 25ml rapeseed oil 10ml white wine vinegar ½ cup self raising flour ½ cup Greek yoghurt Pinch of salt Method: Combine the sugar, Cajun, paprika, chili powder, garlic and apply to the brisket on both sides. Place in an oven dish with a lid and roast in an oven for 12 hours at 90 degrees. For the last 30 minutes take off the lid. Blend the wild garlic, pine nuts, Parmesan and olive oil together for the pesto, season with salt for taste. Mix the honey, white wine vinegar, rapeseed oil and mustard together for the dressing. For the flatbread, Mix together the flour and yogurt so they come together, knead for a minute. Form a ball shape and cut into desired sizes. With this recipe you will get 4 small size flat breads or 2 larger size flat breads. Place in a heated frying pan, no oil needed and cook on both sides for about 2/3 minutes on each side. Slice the brisket length ways to get nice slices, arrange at the bottom of the flatbread, top with mixed leafs, wild garlic pesto and some of the salad dressing.

Bubbles & Brisket's Max Trujillo shares the roots of the annual North Carolina food and beverage event and the NC F&B Podcast. Get the festival details about North Carolina pitmasters and North Carolina beverage producers and hear why bubbles and brisket go so well together. Find out how industry experience led Max to launch other media platforms. Don't miss Max Trujillo's perspective on the best North Carolina city for food. Listen to learn his favorite places in the state for barbecue. Be sure to visit the NC F&B Podcast's episodes library here. Visit The Low & Slow Barbecue website here!

You might know Steve Smith from BBQ Pitmaster, and today you will hear all about his unconventional path to the show, the barbecue mentors that helped him along the way and the advice he has for newcomers looking to get into the competition barbecue game on today's episode of the Shootin' The Que podcast!0:00 - Start0:27 - Getting Started In BBQ4:03 - Couldn't Shake The Itch7:10 - Needed A Good Partner9:20 - Trying To Get The Finish Right10:48 - Name Change13:35 - Barbecue Mentors19:20 - Sometimes It Works Out22:08 - Strongest Category26:00 - Timing VS Tenderness31:20 - Worst Category38:00 - Tricks To Competition Brisket42:00 - Competition Trailers46:00 - Farthest Travelend51:30 - Advice For Newcomers56:00 - Learning To Let Go59:00 - Doing Well01:04:00 - Finding Mad Dog OnlineJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesHeath Riles, pitmaster• 75x BBQ Grand Champion,• 2022 & 2024 Memphis in May World Rib Champion • Award-Winning Rubs, Sauces, Marinades, and Injections

Griddle vs. Grill: Which One's Better for BBQing Beef? Benefits of Using a Griddle for BBQ Great for smash burgers, fajitas, Philly cheesesteaks Even heat and no flare-ups Easy to clean and ideal for small patios or RV setups Why You Might Prefer a Traditional Grill Adds smoky flavor from charcoal or wood Better for steaks, kabobs, and ribs Authentic sear marks and a backyard BBQ vibe Verdict — Use What Fits Your BBQ Style Choose a griddle for convenience, consistent heat, and multitasking (think: onions + patties at once) Choose a grill for high-heat searing, smoke, and bold beef flavor Top 5 Expert Beef BBQ Tips for Flavor & Juiciness 1. Choose the Right Cut Go for marbled cuts like ribeye or chuck for flavor Leaner cuts like sirloin or flank work better with marinades 2. Don't Overhandle the Meat Pressing burgers too hard or flipping too often = dry beef Remove steaks from the refrigerator, "warm-up" on the counter at least 30 minutes prior to grilling. 3. Season Simply but Generously Salt, pepper, and garlic powder are enough Use rubs for roasts and brisket — let them sit 1+ hour before cooking 4. Let It Rest Before removing from heat, add a pat of butter to melt on the steak during the resting stage. Always let beef rest 5–10 minutes after grilling to lock in juices 5. Invest in a Meat Thermometer Ideal internal temps: Burgers: 160°F (medium) Steaks: 130°F (medium rare), 145°F (medium) Brisket: 195°F–205°F for perfect pull-apart texture OUTDOORS FIELD REPORTS & COMMENTS We want to hear from you! If you have any questions, comments, or stories to share about bighorn sheep, outdoor adventures, or wildlife conservation, don't hesitate to reach out. Call or text us at 305-900-BEND (305-900-2363), or send an email to BendRadioShow@gmail.com. Stay connected by following us on social media at Facebook/Instagram @thebendshow or by subscribing to The Bend Show on YouTube. Visit our website at TheBendShow.com for more exciting content and updates! https://thebendshow.com/ https://www.facebook.com/thebendshow WESTERN LIFESTYLE & THE OUTDOORS Jeff ‘Tigger' Erhardt & Rebecca ‘BEC' Wanner are passionate news broadcasters who represent the working ranch world, rodeo, and the Western way of life. They are also staunch advocates for the outdoors and wildlife conservation. As outdoorsmen themselves, Tigger and BEC provide valuable insight and education to hunters, adventurers, ranchers, and anyone interested in agriculture and conservation. With a shared love for the outdoors, Tigger & BEC are committed to bringing high-quality beef and wild game from the field to your table. They understand the importance of sharing meals with family, cooking the fruits of your labor, and making memories in the great outdoors. Through their work, they aim to educate and inspire those who appreciate God's Country and life on the land. United by a common mission, Tigger & BEC offer a glimpse into the life beyond the beaten path and down dirt roads. They're here to share knowledge, answer your questions, and join you in your own success story. Adventure awaits around the bend. With The Outdoors, the Western Heritage, Rural America, and Wildlife Conservation at the forefront, Tigger and BEC live this lifestyle every day. To learn more about Tigger & BEC's journey and their passion for the outdoors, visit TiggerandBEC.com. https://tiggerandbec.com

Today on the HowToBBQRight Podcast, Tyler is BACK from his trip down to Texas (00:14), and he went on a mini BBQ crawl through San Antonio and Austin (03:44)! After months and months of waiting, Malcom FINALLY fired up the grill and cooked that camel tenderloin (16:01). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (25:56)! I finally got Malcom to wear maroon in Starkville for Mother's Day, and it looks like some of y'all caught us on camera (26:40). Malcom has been thinking about trying Hot Boiled Peanuts on his smoker (33:54). Shoutout to everyone who's competing in both Memphis in May and Smoke Slam, this weekend (39:18). The Palmer Home is hosting their annual Skeet Shootout, and we're catering the WHOLE THING (43:09). I want to know if Malcom would do his take on Trash Can Baked Beans (46:18). If you're looking to take your cracker sandwiches to the next level, try wrapping those bad boys in bacon and throwing them on the smoker (51:01)! When it comes to brisket, is trimming REALLY necessary (52:34)? Weber came out with a new USA style grill, and I'm ordering one right now (56:31)! If you've got a whole pork loin you need to whip up, here's Malcom's FAVORITE ways to cook em (59:01). We've all had Mississippi Pot Roast before, but what are some of the OTHER uses for a whole chuck roast (1:01:39)?  

Darkness Radio Presents: Jim Morrison, Secret Teacher Of The Occult w/ Musician/Poet/Author, Paul Wyld! The groundbreaking 1960s band The Doors, named for Aldous Huxley's The Doors of Perception, achieved incredible acclaim and influence, ultimately serving as a key group in the development of psychedelic and progressive rock. At the center of it all was complex front man Jim Morrison, who died in 1971 at only 27. Yet, as author Paul Wyld reveals, despite Morrison's reputation as a lewd, drunken performer, he was a full- fledged mystical, shamanic figure, a secret teacher of the occult who was not merely central to the development of rock music, but to the growth of the Western esoteric tradition as a whole. Wyld looks at the mystical works that inspired Morrison, including Kurt Seligmann's The Mirror of Magic, Colin Wilson's The Outsider, and the writings of Nietzsche and Jack Kerouac. Drawing on Morrison's lyrics and poems, his intimate writings, and the recollections of friends like photographer Paul Ferrara and Doors keyboard player Ray Manzarek, the author makes the case that Morrison was not simply a superficial dabbler in the occult but an actual secret teacher transmitting knowledge through the golden thread stretching back to Egypt and Thoth-Hermes. On Today's Darkness Radio, we talk with Paul about Morrison's journey before the Doors, what events shaped his life to make him set out on an esoteric journey.  We discuss the parallels between the movie Lawrence of Arabia and Morrison's journey and why he  may have taken cues from that movie on his spiritual journey.  We also discuss significant spiritual highpoint's of Morrison's life, his tragic end, and much more! Get your copy of "Jim Morrison, Secret Teacher of the Occult..." here: https://www.amazon.com/exec/obidos/ASIN/B0CSBTKRBH?tag=simonsayscom Find out more about Paul Wyld here:  https://paulwyld.com/ Find out where we are going to be in your area, check out our store, and subscribe to the podcast here:  https://www.darknessradioshow.com/ Are you looking for the best darned smoked prime rib in the Twin Cities, mouth watering Brisket, good live entertainment,  or are in search of the Wing King?  Look no further than Jellybean and Julia's in Coon Rapids, MN.!  https://jellybeanandjulias.com/ #paranormal  #supernatural  #metaphysical  #paranormalpodcasts  #darknessradio  #timdennis #jimmorrison #paulwyld #jimmorrisonsecretteachwroftheoccult #ajourneytotheotherside #thedoors #thelizardking #shaman #thedoorsofperception #jackkerouac #lawrenceofarabia #lsd #reptiles #collectiveconsciousness #neardeathexperience #ghosts  #spirits  #spectres #hauntings #heaven #hell #realms #demons #angels #theology #spiritguides 

This episode of the North Carolina Food and Beverage Podcast, hosted by Max Trujillo, highlights the return of the 'Bubbles and Brisket' event for its fifth year, scheduled for Saturday, June 7th. The event will feature around ten chefs, multiple bars, and a variety of beverages, including sparkling wines, beers, and potentially a cash bar for full-strength drinks.  Get Tickets HERE Today we speak with Gray Shipley, a fifth-generation owner of Shipley Farms. They discuss the history and operations of Shipley Farms, which dates back to 1872, including its focus on high-quality, pasture-raised beef and pork. They delve into topics like the impact of Hurricane Helene, government and community response, the ethics of farming, and the differences between local farms and large-scale industrial farming. The discussion also touches on dietary issues, the political landscape surrounding food, and upcoming events and new store openings for Shipley Farms.  The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com

Darkness Radio Presents: Jim Morrison, Secret Teacher Of The Occult w/ Musician/Poet/Author, Paul Wyld! The groundbreaking 1960s band The Doors, named for Aldous Huxley's The Doors of Perception, achieved incredible acclaim and influence, ultimately serving as a key group in the development of psychedelic and progressive rock. At the center of it all was complex front man Jim Morrison, who died in 1971 at only 27. Yet, as author Paul Wyld reveals, despite Morrison's reputation as a lewd, drunken performer, he was a full- fledged mystical, shamanic figure, a secret teacher of the occult who was not merely central to the development of rock music, but to the growth of the Western esoteric tradition as a whole. Wyld looks at the mystical works that inspired Morrison, including Kurt Seligmann's The Mirror of Magic, Colin Wilson's The Outsider, and the writings of Nietzsche and Jack Kerouac. Drawing on Morrison's lyrics and poems, his intimate writings, and the recollections of friends like photographer Paul Ferrara and Doors keyboard player Ray Manzarek, the author makes the case that Morrison was not simply a superficial dabbler in the occult but an actual secret teacher transmitting knowledge through the golden thread stretching back to Egypt and Thoth-Hermes. On Today's Darkness Radio, we talk with Paul about Morrison's journey before the Doors, what events shaped his life to make him set out on an esoteric journey.  We discuss the parallels between the movie Lawrence of Arabia and Morrison's journey and why he  may have taken cues from that movie on his spiritual journey.  We also discuss significant spiritual highpoint's of Morrison's life, his tragic end, and much more! Get your copy of "Jim Morrison, Secret Teacher of the Occult..." here: https://www.amazon.com/exec/obidos/ASIN/B0CSBTKRBH?tag=simonsayscom Find out more about Paul Wyld here:  https://paulwyld.com/ Find out where we are going to be in your area, check out our store, and subscribe to the podcast here:  https://www.darknessradioshow.com/ Are you looking for the best darned smoked prime rib in the Twin Cities, mouth watering Brisket, good live entertainment,  or are in search of the Wing King?  Look no further than Jellybean and Julia's in Coon Rapids, MN.!  https://jellybeanandjulias.com/ #paranormal  #supernatural  #metaphysical  #paranormalpodcasts  #darknessradio  #timdennis #jimmorrison #paulwyld #jimmorrisonsecretteachwroftheoccult #ajourneytotheotherside #thedoors #thelizardking #shaman #thedoorsofperception #jackkerouac #lawrenceofarabia #lsd #reptiles #collectiveconsciousness #neardeathexperience #ghosts  #spirits  #spectres #hauntings #heaven #hell #realms #demons #angels #theology #spiritguides 

This week im joined by James, Jan, Jon and Raul of the Grab'em In The Brisket Podcast. They have a tremendous show. We talk about their beginnings in bbq, competitions and starting their podcast. We had a lot of laughs and a few tangents!!!! Follow them on all social medias @grabeminthebrisket

This episode of the North Carolina Food and Beverage Podcast, hosted by Max Trujillo, highlights the return of the 'Bubbles and Brisket' event for its fifth year, scheduled for Saturday, June 7th. The event will feature around ten chefs, multiple bars, and a variety of beverages, including sparkling wines, beers, and potentially a cash bar for full-strength drinks.  Get Tickets HERE Let's chat bartending and bar culture with Jacob Gallant and Ritchie Reno of Raleigh's Wolfe & Porter, a bar offering multiple spaces, including a neighborhood bar, a classic cocktail lounge, and an outdoor patio with live music. We share anecdotes from our bartending days and discussing cocktail recipes, customer interactions, and the evolution of drinking trends. Highlighting their expertise and passion for mixology, we talk about crafting distinctive cocktails and the importance of creating a welcoming environment. The episode concludes with a teaser for an upcoming tiki-themed anniversary party, promising an exciting celebration with themed cocktails and live music.  

This week we are back playing some classic BFYTW games. Aaron hosts three sets of games between Augie and Stevie. Game 1 - Have I Got Bad News For You Story 1 - British Man Unwittingly Buys Back Own Stolen Car https://www.birminghammail.co.uk/news/midlands-news/man-unwittingly-buys-back-20k-31502050 Story 2 - World's Tallest Dog has Playdate with World's Smallest Dog https://www.guinnessworldrecords.com/news/2025/4/the-tallest-and-smallest-dogs-in-the-world-meetup-for-adorable-doggy-playdate-in-america Story 3 - Climber Rescued from Mount Fuji - Then Rescued Again When He Went Back for His Phone https://www.boston25news.com/news/trending/man-rescued-twice-mount-fuji-second-time-he-tried-get-his-forgotten-phone/BH5FKQMPXVHCNOSKYFY47QQM4E/ Game 2 - Pitch Me Baby One More Time April 25th was National Gummy Bear Day, and I've consumed more than my fair share of the gummy bastards, so instead of food, I want something else - I want you to pitch me a crossover between Gummy Bears and an entertainment property. The result can be a book, a TV show, a movie, or a video game. Best crossover pitch wins. Game 3 - No More (gummy) BastardsPromos this week @MarriedwTV @GrabthebrisketProudly Sponsored by Peace, Love, & Budhttps://www.plbud.com/Shoutouts to our Patrons; Mexi, Justin B, Kristin F ,Jeramey F ,Flaose, Todd, Jim, Flaos, Bridget F., David M., Dave A, Erin S, Donna/Colin Maggs,The GateLeapers, Kacey S., William M., Crunchie, DJ Xanthus, Crystal D., Jeff S.Free Followers on Patreon: Joáo C, Joep, Leonardo, Irsya Cahyo, Teanna Cm Lucho D.Founding Members of @OddPodsMedia https://www.patreon.com/BFYTWShow Music by @KeroseneLetter and @Mexigun Our Merch Available by contacting us.https://www.youtube.com/channel/UCyJG-PDn6su32Et_eSiC6RQwww.BFYTWpod.com

On Episode 304 of the Tailgate Guys BBQ Podcast, one of the world's open-fire cooking experts joins us. It's Heath Riles, who's headed to Memphis in May next week looking to bring home his first overall MIM Grand Championship after winning the Ribs championship two of the last 3 years. Heath will tell us how he's been prepping for the world's most-prestigious competition and his busy world, in which he has little down time with his cooking, shooting Youtube channel videos, promoting his product brand and recording his weekly Shootin' the Que podcast. We discuss it all with one of the great people in BBQ.   We also go back under the radar this week, with Brad Vollmer from the Missouri team Meats my Mistress BBQ, learning his BBQ story. Then it's time for our weekly trip to the Grill Guys of Missouri as Charlie Wallace has the latest from the southwest Missouri BBQ store. Finally,  co-hosts Steve and Lyndal also recap their latest cooking adventures and break down the latest BBQ news, including the list of nominees for the American Royal World Series of BBQ Hall of Fame Class of 2025.  A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

Rite Aid files for Chapter 11 bankruptcy … again. Instacart launches a new mobile app focused on party drinks and snacks. And BBQ Brisket Pizza is back by popular demand at Casey's.

WBS: Halloween is Heaven #307 5-1-2025 -- The gang is at it again. Brimstone is joined by his wing-man Alex DaPonte and Brim's wife Danielle as they chat about Brisket King 2025, upcoming tour dates, and how Brim's season of AJLT premieres on May 29th. They discuss the Pee Wee Herman documentary coming to MAX, and how the DMV ‘may' be doubling the length of licenses. They discuss the Grindhouse Radio Dictionary, laughed about some of the words, created the new phrase ‘a quick Richard', and discussed how Netflix crashed because of YOU. They also chat about Google food reviews, the Korean Fried Chicken debacle, and why Brim had a restaurant shut down. Brim explains what gets Within Brim's Skin.

We've been without power going on 36 hours following severe thunderstorms in our neck of the woods and were unable to complete recording for this week's show. But we do have an abbreviated Episode 303 of the Tailgate Guys BBQ Podcast with Charlie Wallace of The Grill Guys of Missouri, previewing a backyard Ribs and Brisket class coming to the store taught by none other than "Fergie" Richard Fergola. Look for a new, full-edition show next week. Thanks for listening and thanks to our sponsors and marketing partners: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm  

"Who are the highest-paid athletes of all time?" This intriguing question sets the stage for another captivating episode of The Ben and Skin Show. Join hosts Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray as they explore the fascinating world of sports earnings, mouth-watering barbecue, and much more.The episode kicks off with a delicious shout-out to Hurtado Barbecue, highlighting their signature brisket tostadas and unique sides at various locations, including Globe Life and the Dallas Farmers Market.KT leads a fun and competitive segment where the hosts guess the top 50 highest-paid athletes of all time, adjusted for inflation. From Michael Jordan to Tiger Woods, the discussion is filled with surprising facts and playful banter.

Operating a successful BBQ restaurant in 2025 can be a difficult endeavor with rising food costs and fielding a dependable work force, not to mention producing consistently, quality food. To overcome the many challenges, Jeff Fitter has transformed one of the long-time BBQ institutions of the St. Louis area into a new model with a combination of offerings. So far, it's been a hit with customers and on Episode 302 of the Tailgate Guys BBQ Podcast, we visit with Jeff about Papa's Diner/Super Smokers BBQ where patrons can order breakfast all day, grab traditional diner food or enjoy some of the traditional championship BBQ that Super Smokers is known for. We also take our weekly trip to Republic as Skyler Spartan brings us the latest from The Grill Guys of Missouri. Co-hosts Steve and Lyndal also recap their latest cooking adventures and recap another Grand Championship on the competition circuit by our hometown friend Brad Leighninger.  A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

Self-sufficiency and discipline are hallmarks of Johnson's persona, ingrained early in his life by his hard-working and devoted parents.  Growing up a “latchkey kid” while his parents worked, Johnson learned to cook and take care of himself, while navigating the streets of Manhattan on his own.  His parents' hard work paid off, and they moved their family to Wyandach, a suburb on Long Island, known equally for its less-than-stellar public schools and the exceptional artists and athletes it turned out.  At times tempted to rebel, Johnson was set straight both by his parents, and his elders in the neighborhood, who took it upon themselves to keep an eye on the neighborhood kids. ​After graduating high school, Johnson embarked on a college career at the University of Connecticut. He soon began to see his college classmates graduating and returning home to their parents.  For Johnson, this was an unacceptable and unfathomable future, and during his second year of college, he altered course.  It was a pivotal decision for the young man, and one that would shape the rest of his adult life. Relocating to New Jersey, Johnson began working in the custom furniture business, a trade he'd learned in his teen years from an uncle.  Over the next few years, Johnson honed his craft and at 27, began his own custom furniture business, living in New Jersey and working in Manhattan.  It was during this time that he began to cultivate a passion for cooking.  He began to consider a future in the catering industry.

This episode of the North Carolina Food and Beverage Podcast, hosted by Max Trujillo, highlights the return of the 'Bubbles and Brisket' event for its fifth year, scheduled for Saturday, June 7th. The event will feature around ten chefs, multiple bars, and a variety of beverages, including sparkling wines, beers, and potentially a cash bar for full-strength drinks.  Get Tickets HERE Welcome Hoon Lee, the president and co-owner of @goraesoju, and Shane Calder, a liquor broker for @dorado.rock, to discuss all things Soju. We delve into Soju's backstory, its production process, and its rising trend of lower alcohol content. Max sample various Soju flavors like original, peach, grape, lemon, and honey do, and discuss their appeal and potential in markets like nightclubs and bars. Additionally, we chat about Go Rae's exposure at the Dreamville hip-hop festival and elaborate on its global market presence. The podcast ends with a playful hint at possibly bringing Soju to the Bubbles and Brisket event.

Today on the HowToBBQRight Podcast, the weather is FINALLY looking up (00:14)! Malcom whipped up a bison picanha, and it was super beefy and delicious (01:08)! The Michelin guides are making their way down south, and here's OUR picks for who deserves a star (08:03). Y'all are KILLING IT on the BBQ memes competition, and the BINGO game might just be our favorite (19:13). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (27:52)! Malcom's got a new dip just in time for your summer charcuterie spreads (28:41). Is Royal Oak's new charcoal actually worth using (34:42)? This is how you smoke the best BBQ beef short ribs (38:59). Catering a wedding can be a HUGE task, but here's the best ways to cater barbecue for the big day (41:58). When you cook brisket for a crowd, should you slice, shred, or chop it (43:28)? Malcom's cooked a LOT of seafood, but here's how he'd get down on a HUGE seafood boil (45:19)! Should you be trimming your brisket BEFORE you throw it on the smoker (49:27)? We've got a golf get together this weekend, and I ordered the “Taste of the Masters” to review (52:23)...

This week Augie is ill...luckily we have Erin to fill his seat to team up with Stevie. Their rivals are the Two Jeffs with 3 Fs between them, from Suggested Articles.Game 1 - Like Share Block I've got three AI-related news stories, all our players have to do is figure out which I would like, which I would share, and which I would block on social media. There is only one for each, and the correct combination was decided by me before the show. Whichever team guesses correctly, or if neither does, whoever is closest, wins the game and earns one episode point. Story 1 - AI-Generated Lawyer Gets Shut Down Immediately By Angry Judges - https://apnews.com/article/artificial-intelligence-ai-courts-nyc-5c97cba3f3757d9ab3c2e5840127f765 Story 2 - McDonald's Ends AI-Powered Drive-Thru After Frustrated Customers Complain Orders Are Comically Wrong - https://www.theguardian.com/business/article/2024/jun/17/mcdonalds-ends-ai-drive-thru Story 3 - Elon Musk's AI, Grok, Falsely Accuses NBA Star Klay Thompson of Throwing Bricks at People's Houses - https://arstechnica.com/tech-policy/2024/04/elon-musks-grok-keeps-making-up-fake-news-based-on-x-users-jokes/ Game 2 - Just Correlate Teams will alternate choosing from six keyboard keys, CTRL, ALT, DEL, INSERT, HOME, and END - behind each is a set of four seemingly-random clues that have something in common in the world of pop culture. Teams have 40 seconds to reveal as many clues as they wish. If the team can solve it after one clue, they get 5 points, two clues, 3 points, three clues, 2 points, and if they need all four clues, they get one point. Failure to solve means we reveal all four clues to their opponents, and if they can solve it, they get 1 point. The team with the most points after all six keys have been revealed wins the game and earns two episode points. And to stay within theme, all six sets of clues were written by generative AI. Which means I had to clean them all up, otherwise this would be IMPOSSIBLE.Game 3 - The Cost is Correct I've got five items that recently went up for auction, our teams will take turns bidding, and the player who bids closest to the final auction bid without going over wins the listing for their team. The first team to win three listings wins the game and earns three episode points.Promos this week @fromthemidpod @GrabthebrisketProudly Sponsored by Peace, Love, & Budhttps://www.plbud.com/Shoutouts to our Patrons; Mexi, Justin B, Kristin F ,Jeramey F ,Flaose, Todd, Jim, Flaos, Bridget F., David M., Dave A, Erin S, Donna/Colin Maggs,The GateLeapers, Kacey S., William M., Crunchie, DJ Xanthus, Crystal D., Jeff S.Free Followers on Patreon: Joáo C, Joep, Leonardo, Irsya Cahyo, Teanna Cm Lucho D.Founding Members of @OddPodsMedia https://www.patreon.com/BFYTWShow Music by @KeroseneLetter and @Mexigun Our Merch Available by contacting us.https://www.youtube.com/channel/UCyJG-PDn6su32Et_eSiC6RQwww.BFYTWpod.com

Helping us celebrate Episode 300 of the Tailgate Guys BBQ Podcast is one of busiest and move-innovative people in the open-fire cooking world. Tim Scheer, owner of Blues Hog and Marble Ridge Farms joins us to discuss Blues Hogs' sponsorship of a NASCAR team owned by Dale Earnhardt Jr., plus five new sauces unveiled this week to bring the lineup to a dozen. How does he come up with sauce ideas and take them to brain to palate? He discusses the process. Tim also tells us about a new partnership with Smokin Brothers, which will manufacture Gateway Drum Smokers. And finally, Memphis is May is a month away and Team Blues Hog has its sights set on regaining the World Championship it brought home in 2022. Also joining us is long-time show friend Richard Fergola of Fergolicious BBQ, who's especially upbeat after his Florida Gators brought home an NCAA basketball championship. “Fergie” has a new direction in his BBQ journey in 2025 as he's taking his teaching skills on the road, with a special emphasis on helping the backyard cook. He also is expanding the branding of Richard Fergola BBQ Rubs into more and more locations. (Note: Fergie has a Ribs and Brisket class scheduled for May 1 at The Grill Guys of Missouri).  Meanwhile, co-hosts Lyndal and Steve break down their recent BBQ adventures and take a quick tour of the sports world. A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

Texas native Robert Griffin' had folks (including THE DRIVE) up in arms about this BOLD brisket take..

The Versad files INTRO:  Welcome to the award winning, Nationally syndicated My Big Fat Bloody Mary podcast where you will never drink alone. Special hello to our new listeners! 49 New Listeners in Florida!  Shout out to James & Christy Molino, Jodi Parks Roo, Robert Rimivicas.. We are coming to …

Episode 298 of the Tailgate Guys BBQ Podcast features a conversation with Rod Gray, CEO of the Kansas City Barbeque Society. During his nearly three years in leading the world's largest competition BBQ organization, there have been ups and downs and we cover some of those with Rod after he gives us a preview of the 7th annual KCBS World Championships coming up in May in Lebanon, Tenn.  We also welcome back Kevin Green from show sponsor The Butcher Shoppe with a rundown on the meat industry and what trends he's seeing in 2025, plus a review of his business for those who aren't familiar with it. Meanwhile, Skyler Spartan from The Grill Guys of Missouri has the latest from the Republic, Missouri, BBQ store. And co-hosts Lyndal and Steve review their own cooking weeks and discuss March Madness plus the start of the Major League baseball season. A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Mister Brisket  Remember, you can find us on your favorite #podcast platform by searching Tailgate Guys BBQ - where all 298 editions are archived. Have a great week! #SmokeEmIfYouGotEm

Send Us Your Grilling QuestionsIf you caught this week's episode of the Grilling To Get Away podcast, you heard me talking about one of my favorite brisket alternatives—the smoked chuck roast. It's cheaper (depending on where you're shopping), faster to cook, and still delivers that bold, beefy flavor we all love. In this post, I'm walking you through the full recipe I mentioned on the show—seasoned up with our All-Purpose Garlic Seasoning and slow-smoked until it's fall-apart tender. Whether you're feeding a small crowd or just want a weeknight BBQ fix, this one's a game-changer.Let's fire it up and get into it!

This episode we speak with Matt Hanson of Crooked Pig BBQ and he gives us all the deets on his award winning comp brisket recipe. If your struggling with brisket or just learning this is the episode for you!!!!

Today on the HowToBBQRight Podcast, Malcom is back from his Texas turkey hunting escapades (01:14)! Malcom doesn't always have all his fancy tools on him to grill on vacation, but here's his SECRETS on making it work (06:15). They always say everything's better in Texas, and Malcom whipped up a tri-tip that PROVED it was true (10:30). Malcom got down to showing off his CLASSIC pastalaya recipe out in Texas and they couldn't BELIEVE how good it was (16:25). If you are cooking on a gas grill on vacation, PLEASE make sure you are being careful (19:28). We will be LIVE this Saturday cookin' up some wings and cocktails so make sure to swing by (22:30)! Y'all voted for the Philly cheesesteak as the better sandwich, but we just don't agree (26:13)... White BBQ sauce might be different than what you're used to, but here are the BEST ways to utilize it (28:05)!  Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (34:28)! We might be giving homemade buns a try here real soon (35:13). Competition brisket might look a LITTLE strange but here's the reason why (41:01). We've put all kinds of meat in Chili, but CHORIZO might just be NEXT LEVEL (44:21)! If you don't have the hot rub for the Hot Honey Ribs here's how you can cook 'em up (46:28). Why is it that pork belly bites ALWAYS seem to get chewy after they're done (48:31)? Malcom gives the secret to making a PERFECT potato salad every time (50:46). It's almost time for some crawfish y'all and we are READY (58:39)!

Special Guest: Former Texas Governor Rick Perry Join Marcus and Melanie on this week's Team Never Quit Podcast for an incredible conversation with former Texas Governor Rick Perry, as we dive into everything from rodeos to revolutionary treatments for veterans. Topics Covered: ✅ Best Bar-B-Que Spots – During a lively discussion about the best Bar-B-Que spots, the consensus was clear—Texas is home to some of the best Bar-B-Que in the world. Many memorable places were mentioned: Truth Bar-B-Que in the Heights and in Brenham. As well as Merric Meat Company in Roundtop, TX. Franklin Barbecue in Austin tops the list with its legendary brisket, while Snow's BBQ in Lexington, helmed by the iconic pitmaster Tootsie Tomanetz, remains a Saturday morning pilgrimage for smoked meat lovers. One of Marcus' favorite spots is Tejas Bar-B-Que and Chocolate Factory, in Tomball, TX, as well as The County Line Bar-B-Que in Waller, TX. Governor Perry states: “Brisket and sausage – nothing else even gets close. Our Bar-B-Que is the best in the world.” But one thing is certain—Texans take their Bar-B-Que as seriously as their state pride. ✅ How Marcus & Governor Perry Met – A story of friendship, leadership, and shared purpose. ✅ Morgan Luttrell's Helicopter Crash – The harrowing experience of Marcus' twin brother, Navy SEAL Morgan Luttrell. ✅ Ibogaine Treatment – A step-by-step breakdown of this groundbreaking therapy for PTSD and TBI. ✅ Stanford Study on Ibogaine – The latest research and findings on this alternative treatment. ✅ Texas Ibogaine Initiative – Governor Perry's goals to bring this life-changing treatment to Texas. ✅ Marcus & Amber Capone's Mission – How they're saving lives by providing funding to help over 1,000 veterans seeking Ibogaine therapy. ✅ Unbelievable Survival Story – A former vet from the third Ranger Battalion had a jump accident where his parachute didn't open, leading to a TBI for 17 years — until he found hope with Ambio and Ibogaine treatment. Don't miss this powerful conversation about healing, resilience, and the future of treatment for our veterans. In This Episode You Will Hear: • I made that fateful statement: “Hey if you're ever through Austin, come by and see us.” Fat chance you're gonna get into the Governor's mansion, right? (10:48) • As we make progress on getting Ibogaine off of schedule 1 and through clinical trials, that facilities will have Ibogaine available to treat traumatic brain injuries. (21:14) • There is a way to regenerate the brain. (23:22) • If you don't want to quit, generally speaking, you're not gonna. (31:42) • Ibogaine. 1 treatment. Within 48 hours the desire is gone. The withdrawals – gone. (33:32) • Ibogaine is on schedule 1. Schedule 1 is addictive, and that is has no medical purpose. (35:56) • The best part about this is that you can't lie t it. (36:25) •  I tell people, “Be curious, lean into this.” (40:42) • I think there are a lot of people who are starting clinics. Go somewhere reputable. Do your homework. Make sure there's coaching before. (59:26) • We spend billions of dollars in this state to treat people who have mental health issues. (61:39) • There's no reason why the state legislature wouldn't go, you know what? We need to make this available. (64:57) • I think that use of Ibogaine is another one that could have a massively powerful, positive effect on this country – I think even in the world. (69:51) • For the naysayers and those who still are not believers, we're gonna prove it to you. (71:00) Socials: - IG: team_neverquit , marcusluttrell , melanieluttrell , huntero13 -  https://www.patreon.com/teamneverquit Sponsors:    - strawberry.me/TNQ   - shipsticks.com/TNQ    - Navyfederal.org           - Robinhood.com/gold    - stopboxusa.com {TNQ}    - ghostbed.com/TNQ [TNQ]   -  kalshi.com/TNQ    - PXG.com/TNQ   -  joinbilt.com/TNQ    - Tonal.com [TNQ]   - greenlight.com/TNQ   - PDSDebt.com/TNQ   - drinkAG1.com/TNQ   - Shadyrays.com [TNQ]   - qualialife.com/TNQ [TNQ]   - Hims.com/TNQ   - Shopify.com/TNQ   - Aura.com/TNQ   - Moink.com/TNQ   - Policygenius.com   - TAKELEAN.com [TNQ]   - usejoymode.com [TNQ]   - Shhtape.com [TNQ]

Tony opens the show by talking about the Capitol One guy, and about Notre Dame beating Penn State in the semifinals of the college football playoffs. Jason La Canfora calls in to talk about the rumors of Bill Belichick going to the Raiders, and he gives his thoughts on the upcoming wild card games in the NFL, James Carville and Jeff Ma call in to make their weekly picks, and Tony closes out the show by opening up the Mailbag. Songs : Josh Langland “Down In The Valley” To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices