Podcasts about Brisket

Episode 300! In this episode we dive into competition BBQ for beiginners! Plus BBQ NEWS, a Beer Review, BBQ FAILS and more!       NEW OFFICIAL SNACK of Grab'em in the Brisket! SmokeHouse Crackers! https://www.smokehousecrackers.com/shop     BBQ NEWS Rubs of Honor is Open! https://www.barbecuenews.com/2025-rub...   http://www.comfortvfd.org/donate/   https://www.amazon.com/hz/   https://app.aplos.com/aws/give/citywestchurch/general   https://volunteers.operationbbqrelief.org/donations/donate-now             MAIL CALL   Bryone Asberry @dfwwhiskeyhunters   BEER REVIEW Bj's Jeremiah Red Irish Style Ale Jan 9.4 Jon 8.6   We've joined the Oddpods Media Network! https://oddpodsmedia.com/     SUCKLEBUSTERS BBQ WINS AND FAILS Todd Kurn   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/

Send us a textErika Herrera and Milton Arredondo are the heart and soul behind Domestic BBQ, the family-owned California-style barbecue spot that's become a local favorite in La Puente and Covina. They made the bold leap from corporate life to smoky kitchens, turning a weekend hobby into a flourishing restaurant. Their success isn't just about cooking—it's about bringing people together with food that feels both comforting and inventive.What makes Domestic unique? Erika and Milton infuse each dish with handcrafted care: meats slow-smoked up to 14 hours, a secret 16-blend dry rub, and signature sauces—all prepared fresh daily. They honor classic Texas-style barbecue while adding their own spin, drawing from their Hispanic heritage and California flair. It's barbecue with a twist—using premium ingredients like Angus beef, Duroc pork, and Jidori chicken, paired with locally brewed craft beers.The menu is filled with stand-out items, but one creation has become a cult favorite: the Brisket Flautas. This clever mash-up wraps their tender, smoky brisket in a crispy tortilla, topped with chipotle crema, cotija cheese, and fresh pico de gallo. It's got the crunch of a street taco, the flavor of a backyard smoker, and the kind of umami punch that makes people do a double take. It's California BBQ at its boldest—and it's unforgettable.Behind the scenes, Erika and Milton remain deeply rooted in the community. Their staff is locally sourced, every corner of the restaurant reflects hometown pride, and their commitment to scratch-made quality makes them a destination worth visiting. Erika says the best part is seeing smiles on customers' faces, while Milton notes that having his wife as a business partner gives him a sense of security and trust as they navigate every challenge together. Their journey shows that when passion meets partnership and heritage meets creativity—you get barbecue that's as meaningful as it is mouthwatering.__________Music CreditsIntroEuphoria in the San Gabriel Valley, Yone OGStingerScarlet Fire (Sting), Otis McDonald, YouTube Audio LibraryOutroEuphoria in the San Gabriel Valley, Yone OG__________________My SGV Podcast:Website: www.mysgv.netNewsletter: Beyond the MicPatreon: MySGV Podcastinfo@sgvmasterkey.com

This week we are joined by Special Guests Krissy and Kacey as they play against the Dream Team of Augie and Stevie. Aaron Hosts three games all about books.Game 1 - The Cost is CorrectI've got five items that recently went up for auction, and our players will each make one bid on how much the final auction price was, and the player who bids closest to the price without going over wins the listing for their team, and the team that wins three listings wins the game and earns one episode point. Game 2 - Pitch Me Baby One More TimeTons of great books went without a sequel, and why? I'm a publishing executive with more money than common sense, and I want to sequelize a novel that deserves it, but I have a lack of knowledge about good books to go with my common sense (so you know I'm a typical publishing exec) so I want you guys to pitch me a sequel to a popular novel, tell me what happens, tell me about any new characters or settings, and just to get out ahead of it, no sequels to books by that Aaron Randolph guy - he's a total hack. Best book sequel pitch wins and earns their team two episode points. Game 3 - Knock-Offs This brand NEW game features players taking turns tackling lists of ten knock-off book titles - in other words, I've taken the name of a book and replaced every word with a synonym (excepting articles like a, an, and the, and conjunctions like of, and, and but) for example, The Grapes of Wrath knock-off would be The Currants of Rage. The player's goal is to decipher the original book behind the knock-off. Each player gets their own list of ten knock-offs to decipher and they'll get two minutes to get as many as they can. The team that solves the most knock-offs wins the game and earns three episode points.Promo @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, Gina W.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

Dampf Good BBQ Founder Nick Dampf went from being a brisket first-timer with a backyard smoker to North Carolina's best brisket bite according to Texas Monthly. He shares the Dampf Good BBQ story and his tips to help you cook the best brisket in your own backyard. Don't miss the news from Dampf Good BBQ about an expansion in the business (and the Dampf family). Listen to this episode of The Low and Slow Barbecue Show and get the scoop on the plans for a 3,000-square-foot brick-and-mortar coming soon. Find out how Dampf Good BBQ is different from other Texas barbecue in North Carolina and the faith that keeps Nick Dampf's fire burning. This episode is brought to you by our friends at the Pinehurst Barbecue Festival. Learn more about the festival here! Visit the Low & Slow Barbecue Show website here!  

(July 8, 2025 - Hour One)9:14pm - The 2nd Tuesday of the month (at least this month) brings a visit from the creator of the Barbecue Lab. David Gafford joins me tonight to talk about outdoor kitchens, pellet cookers, gas grills and grill brushes.9:35pm - After David, I will be joined by the smartest man in BBQ, Robert Moss! Tonight we talk about the latest updates in the Michelin Star Guide and then we transition into "Mac and Cheese" or pork ribs getting dumped into the Ohio river...guess you'll have to tune in and find out what we end up going with to close the segment.The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

Episode 299! In this episode we are amped up for 4th of July! Plus BBQ NEWS, a Beer Review, BBQ FAILS and more!       NEW OFFICIAL SNACK of Grab'em in the Brisket! SmokeHouse Crackers! https://www.smokehousecrackers.com/shop     BBQ NEWS Rubs of Honor is Open! https://www.barbecuenews.com/2025-rub...     SCA event at the Jack Daniels Distillery     Rib Cookoff Association even at The Shed!             MAIL CALL       BEER REVIEW Palo Pinto Strawberry Margarita MH Jan 4.4 Jon 5   We've joined the Oddpods Media Network! https://oddpodsmedia.com/     SUCKLEBUSTERS BBQ WINS AND FAILS @bmars_shotya   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/

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Warren Rockmacher, known as the godfather of kosher barbecue. Rockmacher discovered competitive barbecue in 2013. He competes with his kosher barbecue team around the country and has started competitions of his own, including the Great American Kosher Barbecue Championship and Jewish Festival in Lake Worth, Florida.    “People love coming out for the food [but we also have] crafters, vendors,” he says. “We're celebrating being Jewish and that's really what [the event] is all about.” Their third annual event will be February 15, 2026.   Rockmacher believes there's an art and craft to making barbecue.    “[The art] is taking something uniquely American … and being able to make it your own,” he explains. “[This applies to] something as simple as just grilling hamburgers and hot dogs or elevating that chicken [or] brisket.   “Try different things - you never know what you might like.”    The craft of barbecue is the fire management. You use different wood pellets, rather than charcoal or propane, to get a nice wood flavor. And you cook it low and slow.   “A good brisket is going to take you anywhere from 9 to 13, 14 hours, depending on how you do it,” he explains. “We start at night and they're done the next morning, and then you let them rest for a period of time and then go ahead and eat them.”   Warren Rockmacher shares his barbecue origin story, name drops some of his favorite kosher pitmasters - including Dani Goldblatt of Holy Smokes in LA - and goes through the different types of grills and smokers, along with what you can make in them. He also shares barbecue tips, the 411 on competitions, and recipes for two of his favorites: honey bourbon crack hot dogs and brisket, which you can find at JewishJournal.com/podcasts. To learn more about the Great American Kosher Barbecue Competition, visit gakbbq.org. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

After Gordon's brutal hit, we're asking the question no one at Daiken Park wants to answer- are he Astros' medical staff dropping the ball...again. Meanwhile, a BBQ debate gets spicy: can LA actually hang with Texas in the smokehouse or is Lance just being Lance. 

Episode 298! In this episode we are joined in studio by Perry Brooks! Plus BBQ NEWS, a Beer Review, BBQ FAILS and more!   Perry Brooks Stone Cold Meats https://stonecoldmeats.com/     NEW OFFICIAL SNACK of Grab'em in the Brisket! SmokeHouse Crackers! https://www.smokehousecrackers.com/shop     BBQ NEWS Rubs of Honor is Open! https://www.barbecuenews.com/2025-rub...     Latest issue of Barbecues News Magazine is out! Free issues for National BBQ month! https://www.barbecuenews.com/   World Junior BBQ League www.worldjrbbqleague.com         MAIL CALL Weber Searwood XL   Carnivore SNAX       BEER REVIEW Peroni Non Alcoholic James 6.5 Jan 7.4 Jon 7.5 Perry 7.2   We've joined the Oddpods Media Network! https://oddpodsmedia.com/     SUCKLEBUSTERS BBQ WINS AND FAILS Christopher Jones   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/

We catch up with one of America's elite competition pitmasters and proprietor of Kansas City's top BBQ restaurant on Episode 312 of the Tailgate Guys BBQ Podcast. Joe Pearce of Slaps BBQ is fresh off a Grand Championship at the 159-team Great Lenexa BBQ Battle, his 47th career KCBS Grand Championship. A three-time runner-up in KCBS Team of the Year standings, Joe tells us why that contest is special to him and talks about his decision to scale back his competition schedule. He's also a former competitor on the Food Network program BBQ Brawl and gives his take on Season 6 and buddy Brad Leighninger's showing so far.  Skyler Spartan from The Grill Guys of Missouri has the latest from the area's leading BBQ store, located in Republic, Mo., and co-hosts Lyndal and Steve review their cooking weeks and preview the upcoming 4th of July 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

Hello and welcome to What's The Story? Hash Brown Glory!We're your hosts, Tom Bower and Lee Harding!This week, we're joined by the fantastic Jon Oakes, owner of Feast & The Furious in Melton Mowbray. From starting his journey with a food truck in 2017 to opening his incredible bbq smokehouse just a few years later, Jon's talent for serving up some absolutely mind blowingly good meat is incredible.We talk about his journey in food so far, the ups and the downs, and what he's got planning for the future.Situated in the heart of Melton Mowbray at The Stockyard, (right next to Round Corner Brewery!), Feast and The Furious host numerous food filled evenings, from burger nights to all out bbq style feasts.We discuss everything from what goes into growing such an amazing food business and the difficulties that sometimes come with it, from growth to adaptation. We also cover the importance of consistency with menus and of course, our legendary quiz makes its appearance.You can find Feast And The Furious here:https://feastandthefurious.co.ukYou can find Lee and Tom here:https://rustickitchendeli.comAs ever, thank you so much for listening and make sure you leave us a 5* review!

Todd McNeel Jr. joins us for Season 3, Episode 12. What's on the plate? – Juneteenth Celebrations. Fried Chicken. Red Velvet. Hibiscus Soda. Watermelon. Brisket. Sunday Dinner. Mac & Cheese. Collard Greens. Green Beans. Honey Cornbread. Sherbet. Black Eyed Peas. Spring Greens. Food Hygiene. Watermelon Arugula Salad. Mustard Greens. Honey BBQ Corn Chips. Thot Chips. Quarter Water. Boston Food Scene. Carbonara. Fish & Spaghetti. Todd's Dinner Party. Peach Crown Royal with Ginger Ale. Peach Lemonade. Short Rib Beef Stew. Smoked Turkey Neck. Chicken Wings. Beef Ribs.Media:Todd's Instagram: @toddy_mackLick the Plate's Instagram and TikTok: @licktheplatepodcastCameron's Instagram and TikTok: @cbjartslicktheplatepodcast@gmail.comInstrumentals, mixing and mastering of the theme song "Lick the Plate" courtesy of Adam FarrellAdam's Instagram: @farrell33aSources:https://en.wikipedia.org/wiki/JuneteenthMusic provided by https://slipstreammusic.comTrack: "Shopping in LA", Carlton BanksyDownload / Stream: https://get.slip.stream/eJokta Hosted on Acast. See acast.com/privacy for more information.

In this rowdy, laugh-packed episode of Y Chromes, CannCon, Alpha Warrior, and Cam Cooksey gather for a 4th of July warm-up that's equal parts cooking show, cultural roast, and locker-room confessional. Alpha walks listeners step by step through his marathon brisket cook, complete with mustard binders, smoke rings, and the all-important probe test. Cam shares his plans to prove once and for all that he can swim, sparking a hilarious debate about black stereotypes, Kool-Aid flavors, and Caribbean lineage. The crew reacts to viral firework disasters, cringe-worthy gym videos, and a highlight reel of classic Chappelle Show sketches that somehow spirals into a takedown of Starbucks cup sizes. With stories about Marine Corps color guards, neighborhood fireworks drama, and the unwritten rule of smacking your woman's backside on the way to the kitchen, this episode is a celebration of summer chaos, dad jokes, and the art of not taking yourself too seriously.

Robs Man Cave - Dr. Rob - Small Penis & BrisketSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

(June24, 2025 - Hour One)9:14pm - Did you know we are "Eating the World"? Mike Grunwald thinks so and he joins me once again to talk about where we are as a country and as a global society as it relates to the food supply, the land we have available and the population that is growing. The conversation is sure to be thought provoking and entertaining.9:35pm - After Mike, in studio guest and pitmaster of Go Big or Go BBQ, Aaron Huntelman, joins me to talk about the new partnership Mister Brisket has with the American Royal and how you can take advantage of it if you are competing at the contest this year. I also have a few chicken questions for Aaron as well.The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

Episode 297! In this episode we dive into meat injections! Plus BBQ NEWS, a Beer Review, BBQ FAILS and more!     NEW OFFICIAL SNACK of Grab'em in the Brisket! SmokeHouse Crackers! https://www.smokehousecrackers.com/shop       BBQ NEWS Rubs of Honor is Open! https://www.barbecuenews.com/2025-rubs-of-honor-rules-form/           MAIL CALL     BEER REVIEW Bob's Fine Beers Light Lager - Blue Owl Brewing Jan 5.9 Jon 5.8   We've joined the Oddpods Media Network! https://oddpodsmedia.com/     SUCKLEBUSTERS BBQ WINS AND FAILS Rob Dopp Phillip Dell   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/

When you think of Oklahoma sports, you think of college with the Sooners or Cowboys and even Golden Hurricane. But these days, the Oklahoma City Thunder have turned the state into a pro basketball-frenzied state and to measure the enthusiasm we check in with Hall of Fame pit master Travis Clark of Clark Crew BBQ. Along with basketball, we visit with Travis about his restaurants, memories of his historic 2017 KCBS Team of the Year season and what he misses about the competition circuit.  Charlie Wallace from The Grill Guys of Missouri has the latest from the area's leading BBQ store, located in Republic, Mo., and co-hosts Lyndal and Steve review their cooking weeks and preview the upcoming 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

What's the best in beef? Tri-tip or Brisket   Listen as I talk with Utah rancher and restaurant owner Ralph Perkins 

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.

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.  

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

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.

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)...