Podcasts about carolina bbq

INTRO (00:23): Kathleen opens the show drinking a Captain Jack Pilsner from Olde Mecklenburg Brewery in Charlotte. She reviews her weekend in Virginia Beach VA and Charlotte NC, eating Carolina BBQ and touring an aircraft carrier.    TOUR NEWS: See Kathleen live on her “Day Drinking Tour.”   COURT NEWS (14:53): Kathleen shares news on Anne Murray's Lifetime Achievement Juno Award, Morgan Wallen's in the hot seat after his Saturday Night Live appearance, Jelly Roll has gotten rid of his iPhone, Post Malone buys a horse named “Ashtray,” and Snoop Dogg is partnering with Dr. Dre to open the “Still G.I.N Lounge” in Nashville.    TASTING MENU (3:43): Kathleen Doritos Late Night Jalapeno Popper chips and Orion Sweet Corn Turtle chips.    UPDATES (33:25): Kathleen shares updates on Chimp Crazy Tonia Haddix's federal sentencing, the Just Stop Oil organization announces that it will cease museum actions, the first Millennial Saint sits in rest awaiting his canonization, and 23andMe goes bankrupt.    HOLY SHIT THEY FOUND IT (51:22) : Kathleen reveals the discovery of a Pampas cat on a trail camera in Chile, and rare otters are discovered in England.    FRONT PAGE PUB NEWS (53:23): Kathleen shares articles on Fireball Whiskey's senior promotion,  Johnny Mathis' retirement after 70 years of touring, the Sundance Film Festival is leaving Utah for Boulder CO, Bar Louie has filed for bankruptcy, White House Faith Officer Paula White is offering paid celestial blessings if donations are made before Easter, Elon Musk has sold X to his AI company, Prince Harry is accused of bullying a charity, and a naked woman has a meltdown in the DFW Airport.    WHAT ARE WE WATCHING (27:03): Kathleen recommends watching March Madness basketball games, and “Happy Face” on Paramount Plus.   FEEL GOOD STORY (1:15:30): Kathleen reads about the world's oldest cat Millie turning 30 years old.

Sam Jones BBQ's pitmaster and business leader Michael Letchworth shares the story of his barbecue journey. From an early start working the pits at Skylight Inn to his current role leading the Sam Jones BBQ business alongside Sam, who carries on the Carolina barbecue legacy started by his grandfather Pete Jones. Don't miss Michael's perspective on a life spent in the barbecue business and what motivates him away from the pits. Listen to find out what the Sam Jones BBQ team will bring to the Carolina BBQ Festival in Charlotte (spoiler alert: it is exactly what you expect.)Visit the Low & Slow Barbecue website here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ben's Backdraft Barbecue reveals big news about his first brick-and-mortar location and his first time participating in the Carolina BBQ Festival for the first time April 4-5, at Victoria Yards in Charlotte. Find out details about this year's BBQ Festival and why you want to attend. Listen to learn more about how Ben's Backdraft Barbecue continues to serve western North Carolina in the wake of Hurricane Helene, while expanding his own business opportunities. Visit the Low & Slow Barbecue website here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Low & Slow Barbecue Show reveals the Carolina BBQ Festival Pitmasters for 2025. Listen today and find out who will serve their best barbecue bites at the festival April 4-5. Get a hint of what they've brought in the past. Lexington Barbecue's Nathan Monk, City Limits BBQ's Robbie Robinson, Southern Smoke's Matthew Register, and Bryan Furman lead the line-up. Get festival details and where you can buy tickets. Be sure to visit The Low & Slow Barbecue Show to hear the pitmasters share their stories in their own words. Visit the Low & Slow Barbecue website here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Carolina climate is getting cooler but things are heating up for the Carolina BBQ Festival in 2025. The Low & Slow Barbecue Show is serving the details as well as an update on a new barbecue business in Hickory and Hurricane Helene Relief efforts. Find out about a great fall recipe for collard green chowder from Southern Smoke BBQ Pitmaster Matthew Register. Don't miss the listener shout-out and reader mail! Visit the Low & Slow Barbecue Show website here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

INTRO (00:00): Kathleen opens the show drinking a Chillsner With Lime from the Southern Growl Beer Company, and a “Durty Gurl” vodka Bloody Mary. She reviews her weekend in Spartanburg SC and Wilmington NC, eating Carolina BBQ (her favorite), enjoying Bloody Marys at Anne Bonny's river barge bar, and experiencing the coolest airport gas station outside of the RDU Airport. COURT NEWS (16:45): Kathleen shares news on Stevie Nicks' Rolling Stone interview, Chappell Roan scolds a red carpet photographer, Cher makes her endorsement prior to the 2024 Presidential election, and Taylor Swift closes out the New Orleans leg of her ERAs Tour. TASTING MENU (4:10): Kathleen samples Spicy Crayfish Korean Lay's chips, Keogh's Sour Cream & Shamrock chips, and Hampton Acres Carolina Crack Sauce. UPDATES (40:56): Kathleen shares updates on Jelly Roll's return to Twitter after a fun afternoon picking up the tab for an entire restaurant in Little Rock. “HOLY SHIT THEY FOUND IT”: Kathleen is amazed to read about the discovery of dozens of elusive brown dwarfs (strange objects larger than planets) beyond the Milky Way for the first time ever.FRONT PAGE PUB NEWS (45:40): Kathleen shares articles on the heartbreaking death of the oldest grizzly bear in Yellowstone, the “picklewich” rolls out at Jimmy Johns, a Springfield MO woman uses Apple airtags to find stolen election signs, the former Abercrombie CEO is charged with sex trafficking, a Wisconsin dad buys 14 tickets to see the wrong “Alabama,” the most popular Halloween candies by state are revealed, the Cleveland Browns announce plans to move to the suburbs, and American Airlines test boarding technology that shames line cutters. WHAT WE'RE WATCHING (38:20): Kathleen recommends watching “I'm Not A Monster” on HBO Max.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this Dai By Dai Podcast Clip, Charlotte Artist Gauxstman takes us on a tour of the top 5 food spots in the Queen City, featuring everything from local favorites to hidden gems. And you can't talk about Charlotte without diving into its signature dish—Carolina BBQ! Featured Restaurants: 1. Rollo's Wings 2. Mariah's Taco Spot 3. The Fig Tree Restaurant 4. Cajun Queen 4. Nana Morrison's Soulfood

If you feel it, devour it. --- Support this podcast: https://podcasters.spotify.com/pod/show/fastfoodfilmfriends/support

The guys explore the menu, history, and regions of Carolina BBQ. Listen as they pig out on Todd's Carolina style pulled pork, try to figure out what corn pudding is, and unlock Tabasco related childhood memories. Follow Foodiot on Facebook, Instagram, and Twitter for the latest episodes, news, and more. Sponsors Foodiot is proud to be sponsored by Hey Grill Hey and the Hey Grill Hey app. Episode References & Resources Credits Hosts: Todd Bulloch, Lloyd Grimm, Denny Munson Editor: Denny Munson Publishing/Episode Notes: Lloyd Grimm Music: Made My Day, Files provided by Gavin Munson/Todd Bulloch and Shiny Heads Productions

It's time to explore Carolina-style barbecue with Doc Brown's BBQ. We had the pleasure of chatting with David “Doc” Brown himself, and he tells us all about their amazing meats and scratch-made sides (like collard greens and mac-n-cheese pie). So good! David knows the history of BBQ like no one else. This is truly great BBQ! Tune in for a delicious dive into authentic Carolina BBQ, located right here in Candler, NC!    LINKS:   Doc Brown's BBQ https://www.docbrownbbq.com   Fine and Danjee-Website https://www.fineanddanjee.com   The Lynwood Lounge-‘Your vacation home-away-from-home.' https://airbnb.com/h/thelynwoodlounge   Daniel Fox Books (Dan's novels) https://www.danielfoxbooks.com

In this episode of The Low & Slow Barbecue Show we review the big Carolina BBQ Festival weekend in Uptown Charlotte. Find out who served what and which barbecue bites were our favorites. We've also got big news about the future of the festival and more Carolina BBQ Festival events coming your way soon.Listen today and get the latest barbecue news from our friends. We also include the lowdown on other barbecue festivals around the Carolinas that you don't want to miss.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Operation BBQ Relief Founder Stan Hays and Carolina BBQ Festival Founder Lewis Donald share how the global barbecue community supports people when they are facing their greatest struggles. Get the latest details on the 2024 Carolina BBQ Festival and how it connected with Operation BBQ Relief. You'll also hear the story behind this charitable organization founded in Joplin, MO, in the wake of a tornado disaster. Don't miss our conversation with Stan Hays, a competition barbecue champion, charity pitmaster, and cookbook author who is focused on helping his neighbors in need.Want to go to the Carolina Barbecue Festival? Visit the website here, and use the promo code lowslowbbq for a discount!Visit The Low and Slow Barbecue Show website here!Click here to get some of Jon Reep's South In Ya Mouth BBQ Sauce!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Buddies were honored to have Marschall Runge, M.D. on the podcast so they could chat about his debut medical thriller, Coded to Kill. Despite being severely outmatched in the IQ and credential department, the Buddies dug into Coded to Kill, discussing EHRs, what inspired the novel, and actors Dr. Runge would cast in the movie. They also were able to settle a few longstanding debates, namely: Texas vs Carolina BBQ, Jordan vs Lebron, and who will win the Michigan vs Washington national championship. So head to your local book store or e-retailer and pick up Coded to Kill, and join us and author Marschall Runge, M.D. for the first episode of 2024.Intro: (0:00-1:20)Interview w/ Marschall Runge, M.D. (1:21-26:16)Stock Up/Down (26:17-45:53)Love/Hate (45:54-55:30)Conclusion (55:31-57:24)Next Book: MATILDA by ROALD DAHL

Kathleen opens the show drinking a shot of Stone Breaker Cinnamon Irish Whiskey from Restless Spirits in Kansas City. She talks about her weekends in Richmond and Charlotte, and then Des Moines and Kansas City, eating BBQ at two of her favorite places: Mac's Speed Shop in Charlotte and Joe's Kansas City BBQ, and visiting her friends at Raygun in Des Moines before stopping by Fong's Pizza for a beer. QUEEN NEWS: Kathleen reports that Taylor Swift's “Era's Tour” film opened to almost $125M in box office sales globally last weekend, and Queen Dolly Parton has announced that she will perform at the Dallas Cowboys' Thanksgiving Day Halftime show.“GOOD BAD FOOD”: In her quest for delicious not-so-nutritious food, Kathleen samples “Night of the Living” BBQ sauce from Joe's KC, Reese's Dipped Peanut Butter Animal Crackers, and Sterzing's Potato Chips. UPDATES: Kathleen gives updates on the auction results from the “Infinite Blue” diamond, Netlix plans to open brick-and-mortar stores, and more drama occurs around Spirit Airlines when a half-naked woman walks through one of their Florida airport terminals. “HOLY SHIT THEY FOUND IT”: Kathleen is amazed to read about the discovery of a 1981 DeLorean in a Wisconsin barn, and a painting valued at $15K turned out to be a Rembrandt. FRONT PAGE PUB NEWS: Kathleen shares articles on Mattress Mack's $50K donation towards Mary Lou Retton's medical costs and his potential $43M gambling payout if the Astros win the World Series, the latest video release capturing Bigfoot walking near a train in Colorado, Britney Spears flees to a private island amidst scrutiny from her forthcoming biography release, a farmer protecting chickens captures a creature believed to be extinct for 130 yrs, a Mexican cartel member murders his box by mistake in a raid, a Buc-ee's cofounder's son is charged with secretly recording guests, three Scottish islands have gone up for sale, a UK university will offer a Masters Degree in Magic and the Occult, WHAT TO WATCH THIS WEEK: Kathleen recommends watching “The Gilded Age” on HBO, and watching (and rating) her new stand-up Special “Hunting Bigfoot” on Prime Video.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Injuries to QBs are rampant early this NFL season as we head into Week 3 with Anthony Richardson, Bryce Young, and potentially Joe Burrow out. Zach Wilson not worrying about his job with the Jets. Plus, Carolina BBQ sauce on You In or Out?See omnystudio.com/listener for privacy information.

Today on 2 Pros and a Cup of Joe, Trevon Diggs is out for the season and the guys discuss the impact on the Cowboys defense, Brady's picks for the college football weekend, Picks Against the Spred, World Series of Poker scandal on ICYMI, Carolina BBQ sauce on Are You In or Out, and more!See omnystudio.com/listener for privacy information.

This is a special episode! Thanks to our amazing sponsor, Sander Catering, we did a BBQ sauce taste test. Using three different meats—ribs, pull pork, and brisket—Joe and Curtis tried out 5 different BBQ sauces from our friends at Sander Catering. They were all incredible! Can they guess which is which?Don't forget, Curtis is hosting a live comedy show on September 23. Jake Ruble is featuring and Brian Bates is headlining!Get your tickets here!Thanks to Sander Catering for sponsoring the show. If you need a catering service in Southern Indiana, call Sander. They can cater parties as large as 5,000. You know who else fed 5,000 people? Jesus. We aren't saying Sander is Jesus, but there will be leftovers. Great service and even better food. Sander Catering.https://www.sandercatering.net/Give Sander Catering a call at (812) 634-1018Watch the show on YouTube and get the full experience.

Heading to Mickey's Not So Scary Halloween Party in 2023? If yes, you're in luck as this promises the best year ever when it comes to specialty foods. Our complete guide on what to try, plus our take on the recently reopened Trail's End and Crockett's Tavern at Fort Wilderness.The Must Eat Items at Mickey's Not So Scary Halloween Party This is one of the best years ever for foodies at Mickey's Not So Scary Halloween PartyFor 2023 Disney culinary has created 30 specialty treats and 27 of them are brand new this year! Here is the full menu and our top picks for what you must try.Auntie Gravity's Galactic Goodies (Available Aug. 11 through Nov. 1 during regular park hours and Mickey's Not-So-Scary Halloween Party) Apple Fritter Milk Shake: Salted caramel milk shake topped with green apple whipped cream and an apple fritter (Non-alcoholic) (New) Cheshire Café  MMMummy Treat: Flaky pastry filled with chocolate-hazelnut filling and topped with white icing stripes and sugar eyes (New) (Mickey's Not-So-Scary Halloween Party only)  > Mike's Pick Queen of Hearts Slushy: Frozen cherry slushy drizzled with black cherry purée and topped with whipped cream and a crown-shaped chocolate piece (Non-alcoholic) (New) (Regular park hours and the Party) Witches Cold Brew: French Vanilla Joffreys Coffee Cold Brew topped with pumpkin-spiced foam and Halloween sprinkles (Non-alcoholic) (Regular park hours and the Party) Cosmic Ray's Starlight Café (Available during Mickey's Not-So-Scary Halloween Party only) Terrifyin' Twice-Spiced Chicken Sandwich: Spicy fried chicken breast dipped in hot honey and topped with pepper jack cheese, jalapeño poppers, and bacon (New)  > Mike's Pick > Amelia's Pick The Snarling Sub: Meatball sub with spicy marinara, pesto and pearl mozzarella "teeth" served on a black roll (new)  Zombie Fingers: Almond cookie fingers, Key lime pie white chocolate ganache, salted caramel crisp pearls, and sugar eyes (New)  > Mike's Pick River Styx Elixir: Kiwi lemonade with luster dust (Non-alcoholic) (New) The Friar's Nook (Available during Mickey's Not-So-Scary Halloween Party only) Pain and Panic Brat: Bratwurst, sweet and spicy onion relish, and sriracha mustard (New)  Pain and Panic Loaded Tots: Tots topped with sweet and spicy onion relish, sriracha mustard, and crumbled bratwurst (New)  Buffalo Chicken Hand Pie with spicy ranch drizzle and blue cheese powder (New) Golden Oak Outpost Tombstone Tart: Flaky pastry filled with strawberry-jalapeño jam and topped with sprinkles and sugar spiders (New) (Available regular park hours and Mickey's Not-So-Scary Halloween Party) Loaded Sweet Potato Fries: Sweet potato fries tossed in cinnamon sugar and topped with marshmallow cream, butterscotch chips, and toffee pieces (New) (Available during Party only) > Amelia's Pick Liberty Square Market (Available regular park hours and Mickey's Not-So-Scary Halloween Party)Black Velvet Whoopie Pie: with buttercream and sprinkles topped with a sugar spider (New)  Main Street Bakery Mickey-shaped Cinnamon Roll: Mickey-shaped cinnamon roll topped with orange frosting and sprinkles (Available regular park hours and Mickey's Not-So-Scary Halloween Party)  > Amelia's Pick Minnie-shaped Pumpkin Cheesecake: Pumpkin cheesecake and pumpkin coffee mousse topped with a white chocolate candy corn bow (New) (Available during the Party only)  > Amelia's Pick Pecos Bill Tall Tale Inn & Café (Available during Mickey's Not-So-Scary Halloween Party only) Cajun Burger: Cajun-spiced all-beef patty topped with fried green tomato, Cajun Andouille dip, and Creole remoulade served on a black bun (New)  > Mike's Pick Bucket of Bones: Bone-in piggy wings fried with fresh jalapeños tossed in Coca-Cola Cherry barbecue sauce (New)  > Mike's Pick Candy Corn Milk Shake: Sweet corn soft-serve topped with whipped cream and sweet potato corn bread nuggets (Non-alcoholic) (New)  Plaza Ice Cream Parlor (Available during Mickey's Not-So-Scary Halloween Party) Apple Fritter Sundae: Apple fritters topped with choice of ice cream, whipped cream, and sprinkles (New)  > Amelia's Pick Ice Cream Cookie Sandwich: Cookies topped with sprinkles with choice of ice cream Sleepy Hollow (Available during Mickey's Not-So-Scary Halloween Party only) Char Siu Chicken Wings: Whole chicken wings glazed in char siu, topped with chili threads and garlic (New)  Headless Horseman Cupcake: Yellow cupcake topped with cream cheese buttercream, spicy cheese-flavored snacks, and a chocolate piece (New)  Cinnamon Funnel Cake: Funnel cake topped with pumpkin ice cream, drizzled with pumpkin spiced caramel, and topped with butterscotch chips (New)  Storybook Treats (Available during Mickey's Not-So-Scary Halloween Party only)Hades Cone: DOLE Whip mango and habanero soft-serve topped with blue raspberry shell and chili-lime seasoning (New)  > Mike's Pick Sunshine Tree Terrace (Available during Mickey's Not-So-Scary Halloween Party only)Tropical Graveyard: Mango mousse and sour tropical gelatin topped with cookie crumbles, gummy worm, sprinkles, and a tombstone chocolate piece (New) Churro Cart near Cinderella Castle  Not-So-Poison Apple Churro: Churro rolled in green apple sugar, topped with SNICKERS bar pieces, and drizzled with caramel sauce (New) (Available during regular park hours and the Party)  > Amelia's Pick Jack Pop: Chocolate fudge brownie with marshmallow filling and topped with a Jack chocolate piece (New) (Available during Mickey's Not-So-Scary Halloween Party only) Sally Pop: Yellow pop with raspberry filling topped with a Sally chocolate piece (New) (Available during Mickey's Not-So-Scary Halloween Party only) Outdoor Vending Cart near The Haunted Mansion (Available during Halloween Party only)Skull Brownie: Mexican-spiced chocolate brownie, dulce de leche filling and sugar eyes (New)  -- Trail's End Restaurant and Crockett's Tavern Have Reopened at Fort Wilderness and We are Pleased with the ResultTrail's End at Fort Wilderness is now open as a quick-service restaurant that, at first look, appears to be a better update than many were expecting.The marketplace concept now includes an on-stage pizza station where you can satisfy your appetite with a slice or the entire pie (remember those make your own pizza days back in the day?). New pizza options include a smokehouse-style pizza topped with house-smoked brisket, sausage, and pepperoni and a roasted vegetable pie. The classic pepperoni and cheese pizzas are still available.The Hot Grab and Go section features pecan-smoked whole chicken or brisket, and a rack of pork ribs. Fort Wilderness' iconic fried chicken is still on the menu as well. Sides are available by the pound including macaroni & cheese, plant-based cowboy beans, and mashed potatoes.Other offerings include cheeseburgers, plant-based vegetable burgers, chicken nuggets, and french fries. Homestyle Meals feature cornbread, coleslaw, and mashed potatoes with gravy and your choice of half a slab of barbecued ribs or two pieces of fried chicken. Rounding it all out is hand-scooped ice cream and specialty coffees, like the Wilderness Latte of chocolate and hazelnut.Light fresh offerings to grab and go include a new Chicken Wrap featuring a new house-made blueberry BBQ sauce or the returning favorite Pioneer Berry Salad.On the sweet side, new items and returning favorites are house-made. The pastry team dusted off old favorite recipes from years past like the Banana Pudding, Carrot Cake Cupcake, Blueberry Bread Pudding, and the popular Strawberry Shortcake from Hoop-Dee-Doo Musical Revue, which will be available in a single serve portion. The plant-based Lemon-Blueberry Trifle is filled with layers of lemon curd, fresh blueberries, and whipped 'cream.'Also new, the pastry team has brand-new recipes like the Fort Fruity Cookie featuring fruity cereal and white chocolate chips or the Peanut Butter and Jelly Cupcake. There are also two sweets inspired by the classic campfire favorite: a S'more Cupcake and a S'mores Cookie.Crockett's Tavern has also been refreshed as a lounge with expanded seating, both indoors and out. Here you'll find elevated lounge-style snacks to accompany the new and returning beverages and specialty cocktails.This new menu pays tribute to the heritage of Fort Wilderness and takes "its inspiration from the American frontier." The menu has A Trio of Sliders (a pulled pork slider with BBQ sauce and coleslaw, a brisket slider with Carolina BBQ and pickled onions, and a buffalo chicken slider with house-made blue cheese dressing and dill pickles) and is served with seasoned french fries.For the new Chicken Bites you can pick a favorite sauce including buffalo, garlic-parmesan, or blueberry BBQ. These bites are served with celery, house-made ranch, blue cheese, and seasoned french fries. The Charcuterie Board option has a selection of meats and cheeses with house-made bread and butter pickles, tomato jam, cornbread crostini, and sesame lavash.New plant-based offerings include Crispy Cauliflower paired with a tasty garlic aïoli. This fan-favorite from the Hoop-Dee-Doo is also gluten/wheat friendly. You can also try the plant-based fried green tomato sliders featuring a southern remoulade and citrus greens served with seasoned fries.The Trailblazin' Dessert Trio features a s'more with chocolate pudding, graham cracker crumbs, and house-made marshmallow, a strawberry shortcake with strawberries and whipped cream, and a banana pudding with vanilla wafers, whipped cream, and a banana chip.Adult beverages pay homage to the resort's 50+ year history. Inspired by the Fort Wilderness Railroad that once ran throughout the resort, the All Aboard! Moonshine Cocktail Flight is a sampling of three moonshine cocktails: the Gullywhumper, Blackberry Lightning, and Spiced Appleberry Shine.The Bear-y Buckle combines Uncle Nearest 1884 Small Batch Whiskey, pure cane sugar, lemon juice, bitters, Fever-Tree Ginger Beer, and muddled blackberries for a touch a sweetness in this cocktail. The team is pleased to be serving Uncle Nearest 1884 Small Batch Whiskey.Ever wanted to try America's first spirit, Laird's Applejack Brandy? If so, the Camper's Coupe is for you. This drink features Laird's Applejack Brandy, orange and lemon juices, and a hint of maple syrup.For bright and refreshing flavors try the Meadows Cup. This twist on a cocktail classic has Pimm's No. 1 Liqueur Cup, Hendrick's Gin, Minute Maid Premium Lemonade, and strawberry.If you like old fashioneds, the bark serves up a rotating selection of old fashioned cocktails throughout the year. The summer version is a Clementine Old Fashioned with Angel's Envy Bourbon, Hella Cocktail Co. Orange Bitters, and cane syrup garnished with a clementine wheel and Luxardo cherry. This is a nod to Clementine Beach at the resort.Tequila fans have two options on the menu. A nod to one of the historic camping loops at Fort Wilderness, the Quail Trail Paloma serves up Teremana Blanco Tequila with Hella Cocktail Co. Smoked Chili Bitters, grapefruit soda, and a chili-lime rim. And, of course, you'll still be able to enjoy the porch sippin' favorite – the Moonshine Margarita with Ole Smoky White Lightnin' Moonshine, Triple Sec Liqueur, sweet-and-sour mix, and lime juice. --Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

The Right Brothers National Memorial, the Outer Banks, Carolina BBQ and friend green tomatoes, the food, not the film.The home of another "Don't Say Gay" bill, but where 54% of voters are in opposition of religiously based refusals to serve gay and lesbian people.We're talking about North Carolina.Are there any places where LGBTQ+ folks feel like they can have a home and feel safe?We'll share the top two based the data we've pulled from The Human Rights Campaign's Municipal Equality Index, city-level cost of living, the US Census data on incomes and Zillow's data on housing and rent prices. Get the dynamic list of Affordable LGBTQ+ Friendly Cities in the U.S. here. For the resources and to connect with our guests, get the show notes at: https://queermoneypodcast.com/subscribe Follow us: Queer Money YouTubeQueer Money TwitterQueer Money Instagram

What poor people do when company comes over. A Spider lives in my microphone. Dave shares a moving recipe for Carolina BBQ. The Culinary Fellowship of the Rings. ATTIC HAM. Soft Shell Turtle Soup. More BBQ Gatekeeping. Dave keeps a year long rivalry alive.

Try It Tuesday 6/13/23

Try It Tuesday 6/6/23

Try It Tuesday 5/30/23

Try It Tuesday 5/23/23

If you want the best Carolina BBQ you need a low slow cooking heat source, the best quality meat… and a seasoned pitmaster.The Low & Slow Barbecue Show partnered with the Carolina BBQ Festival for this Pitmasters Series of Podcasts. We want you to hear the Pitmasters' stories. From managing the fire and seasoning the meat to seeing it through to a perfect finish. We know the person serving a show-stopper for the mouth is the one at the pit, the ringmaster of the Carolina Barbecue main event.In this episode, we talk with Carolina BBQ Festival Founder Lewis Donald, the pitmaster of Sweet Lew's BBQ in the Belmont neighborhood of Charlotte. We also talk to Garren Kirkman the pitmaster at Jon G's Barbecue in Peachland, NC. Finally, stay tuned to the end of our conversation with Matthew Register from Southern Smoke BBQ in Garland. You'll want to hear how he went from backyard barbecue to successful restaurant runner and cookbook author featured in Southern Living and Our State.Visit The Low & Slow Barbeque Show website here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get ready to fire up your taste buds and sink your teeth into the award-winning barbecue of Billy G's Carolina BBQ. From their mouth-watering pulled pork to their savory barbeque chicken, hickory smoked beef brisket, and St. Louis-style pork ribs, Billy G's has been serving up the delicious barbeque for years. But the barbeque is only half the story. Billy G's also offers an array of tantalizing side dishes, including the crowd-pleasing Mom's Cheesy Macaroni & Cheese and South Carolina specialties like "Nuthin' but Butt" Hash & Rice and Chicken & Sausage Bog. These dishes are the perfect complement to the rich and smoky flavors of the barbeque and have earned Billy G's a devoted following. What sets Billy G's apart from other barbeque joints is its commitment to catering casual events. Whether you're planning a backyard barbeque, oyster roast, birthday party, reunion, corporate outing, graduation, or any other type of gathering, Billy G's has got you covered. Their full-service catering ensures that every detail is taken care of, from setup to cleanup, leaving you free to enjoy your event and savor the delicious flavors of Billy G's Carolina BBQ. In this episode, we'll dive deep into the rich history and flavors of Billy G's Carolina BBQ. From their humble beginnings to their current status as one of the most beloved barbeque caterers in the Carolinas, we'll learn what makes their barbeque so special and how they've managed to build such a devoted following. Whether you're a die-hard barbeque fan or simply a lover of good food, you won't want to miss this episode of the Here for the Health of It podcast. Billy G's Links: website - https://billygscarolinabbq.com/ instagram - https://www.instagram.com/billygscarolinabbqsauces/ facebook - https://www.facebook.com/billygscarolinabbq/ HFTHOI Links: website - https://www.hereforthehealthofit.com/ linktree - https://linktr.ee/hereforthehealthofitpodcast

Get ready to fire up your taste buds and sink your teeth into the award-winning barbecue of Billy G's Carolina BBQ. From their mouth-watering pulled pork to their savory barbeque chicken, hickory smoked beef brisket, and St. Louis-style pork ribs, Billy G's has been serving up the delicious barbeque for years. But the barbeque is only half the story. Billy G's also offers an array of tantalizing side dishes, including the crowd-pleasing Mom's Cheesy Macaroni & Cheese and South Carolina specialties like "Nuthin' but Butt" Hash & Rice and Chicken & Sausage Bog. These dishes are the perfect complement to the rich and smoky flavors of the barbeque and have earned Billy G's a devoted following. What sets Billy G's apart from other barbeque joints is its commitment to catering casual events. Whether you're planning a backyard barbeque, oyster roast, birthday party, reunion, corporate outing, graduation, or any other type of gathering, Billy G's has got you covered. Their full-service catering ensures that every detail is taken care of, from setup to cleanup, leaving you free to enjoy your event and savor the delicious flavors of Billy G's Carolina BBQ. In this episode, we'll dive deep into the rich history and flavors of Billy G's Carolina BBQ. From their humble beginnings to their current status as one of the most beloved barbeque caterers in the Carolinas, we'll learn what makes their barbeque so special and how they've managed to build such a devoted following. Whether you're a die-hard barbeque fan or simply a lover of good food, you won't want to miss this episode of the Here for the Health of It podcast. Billy G's Links: website - https://billygscarolinabbq.com/ instagram - https://www.instagram.com/billygscarolinabbqsauces/ facebook - https://www.facebook.com/billygscarolinabbq/ HFTHOI Links: website - https://www.hereforthehealthofit.com/ linktree - https://linktr.ee/hereforthehealthofitpodcast

Try It Tuesday 5/9/23

Try It Tuesday 5/2/23

Try It Tuesday 4/25/23

Try It Tuesday 4/18/23

On this episode of the Low & Slow Barbecue Show, we welcome the barbecue pitmaster at Sweet Lew's Barbecue in Charlotte and the founder of the Carolina BBQ Festival. Find out about Charlotte's newest BBQ Fest from Lewis “Sweet Lew” Donald and celebrate the heritage of whole hog barbecue. One of the best things about cooking barbecue low and slow in the Carolinas is watching family, friends, and customers when they take that first savory bite of what you prepared. Spend countless hours preparing, cooking, and serving up your best barbecue. For a barbecue pitmaster, it is hard to beat the feeling when someone says, “Ooh, that's so good.”Of course, the experience only gets even better if you are among a community of your barbecue peers all working together for a good cause. Wow all those tastebuds, see sauce spill on fingers and shirt fronts, your work is done. That's why spring bbq festivals fill the calendar when the weather starts to warm. From Memphis in May to the Lexington Barbecue Festival in October. If you try, you can spend most weekends competing, serving, judging, tasting, or enjoying the best barbecue cooked low and slow.Join Chigger Willard to learn more about:Barbecue for a Cause and the Carolina BBQ Festival. Sweet Lew's barbecue specialty and his favorite recipes.Secrets of preparing great barbecueThe Pitmaster's take on the best sauce, best wood, and best barbecue cooking methods.And naturally, the best of that barbecue is right here in North Carolina. Visit The Low & Slow Barbecue Show website here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Storing Wine and Scotch & McDonalds New Carolina BBQ BurgerSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How does Carolina BBQ sauce pair with Little Debbie Christmas Tree Cakes? We were unanimous today!

Jason has over 20 years of leadership experience as an executive director, community organizer, and business entrepreneur. Now, he helps executive leaders and HR professionals successfully adapt to the changing needs of employees through his Village Mindset framework that utilizes the science-based research of compassion and the soft skills of emotional intelligence to activate the powerful principles of Servant Leadership. Jason is a strategic thinker, a dynamic keynote speaker, and the author of The Village Mindset. When he's not working, he loves to ride his Harley, go skydiving, and go out for Carolina BBQ. He lives in Raleigh with his partner, Andrea, and their 7 kids!

Chris Marler, CFB Uncensored Pod / SDS, Joined the show to breakdown Carolina BBQ sauce and potential conference realignment. Learn more about your ad choices. Visit megaphone.fm/adchoices

We welcome Brandon and Kenneth to the show this week. Despite Kenneth's devotion to Carolina BBQ, we welcome him in and listen as he shares his story on his road to hope.

If you are an upcoming cook get your pen and take notes Dan Pope Owner of Bearded Brother BBQ knows all about presentation. I was blown away the minute I saw the spread of food that was presented for this episode . As we drink good bourbon over a fantastic meal . I got to understand the culture of cooking meats and what makes  Texas BBQ more superior than Carolina BBQ. After a couple of great debates we discuss our life struggles and much we love our Lord Savior for blessing us despite our failures and flaws.  --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/imhere2argue/message

Check out this sneak preview of the Tuesday episode of Jake's Small Market Sports Take. Grab that Carolina BBQ and take a listen

Drinking for Taco Tuesday or Cinco De Mayo...you might need this hangover cure. Miguel and Holly try Carolina BBQ sauce and Oreos for Try It Tuesdays and a Miguel and Holly fam member's marriage started off on the wrong foot when she found an e-mail exchange between her husband and his Mom.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. On this episode, Pitmaster Pat Martin talks about the quintessential hoecake and some of the principles of barbecue. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below Recipe10 to 12 hoecakes (1 or 2 per person)2 1/2 cups medium-ground white cornmeal3/4 teaspoons freshly ground black pepper1/2 teaspoon Diamond Crystal kosher salt1 egg, beaten3 cups whole buttermilk1/4 cup lard or bacon grease, melted, plus more for cooking4 tablespoons butter, melted for brushingPrepare a medium-high grill (4 to 5 seconds using the Hand Test)In a medium bowl, whisk together the cornmeal, pepper, and salt.In a separate bowl, whisk together the egg and buttermilk to combine. Wile whisking, add the warm pork fat to the egg/buttermilk mixture slowly to prevent the egg mixture from cooking. Add the buttermilk mixture to the cornmeal mixture and use a whisk to stir until smooth but do not overmix. It should have the same consistency as pancake batter.Set a cast-iron skillet on the grill and let it heat up for a few minutes. Brush the skillet with a 1 teaspoon of the lard and heat until it looks shiny. Working in batches, scoop 1/3 cup batter into the pan for each hoecake and cook, without moving, until the batter starts to slightly lift around the edges, 3 to 4 minutes. Flip the hoecakes, brush the tops with the melted butter and cook until bottom is golden brown and crispy, 3 to 4 minutes longer. Place the cooked hoecakes on a platter and cover with a kitchen towel to keep warm.Repeat until all the batter is cooked. Serve immediately; hoecakes will dry out if you try to rewarm them. Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On this week's episode, Logan sets out to make friends with actor, comedian and writer Chris Grace. Join them as they talk about the scandalous person he's named after, what he has in common with Anna Nicole Smith, Tex-Mex cuisine, his first performance in elementary school, the average number of hugs he received monthly as a child, what led him to the arts over other academic subjects, why he picked North Carolina School of the Arts, his thoughts on Carolina BBQ, why acting took him to NY vs. LA, getting involved with Baby Wants Candy, how playing Christian Grey gave him more confidence than any other role, getting cast as Jerry on Superstore, the fun of playing in the love triangle with Sandra and Carol, wearing the Crab Sweater, crusts vs. crustless sandwiches, why Logan can expect a cease and desist letter in the near future, the lesson Chris had to learn the hard way & more!The Fast Friends Fortune Teller determines that Sean and Logan will play a game of Ask Me Anything before Logan sends Chris a real-life Friend Request.Follow Chris on Twitter:https://twitter.com/ChrisGrace Follow Chris on Instagram:https://www.instagram.com/chrisgracecomedy/ Follow Chris on TikTokhttps://www.tiktok.com/@chrisgracecomedy###Fast Friends With Logan CumminsReach Out and Touch Us. In a platonic way.Follow Logan on Twitter:https://twitter.com/logancumminsEmail logan@fastfriendspodcast.com or call/text Logan at 872-267-2735 Hosted on Acast. See acast.com/privacy for more information.

WFT S Bobby McCain joins the show to talk about the win over Tampa Bay, an improving unit and telling the media he was right things would turn around. Plus a visit with Tailgate Ted and how to make your own Carolina BBQ. Learn more about your ad choices. Visit megaphone.fm/adchoices

(November 2, 2021 – Hour One) 9:14pm: Opening November with a BANG…and there will be plenty of turkey talk over the next few weeks as we gear up to make sure you have the best holiday yet! First up, is the pitmaster of Swine Life…

(November 2, 2021 - Hour One) 9:14pm: Opening November with a BANG...and there will be plenty of turkey talk over the next few weeks as we gear up to make sure you have the best holiday yet! First up, is the pitmaster of Swine Life BBQ, Mark Williams. While we usually chat with Malcom Reed, he has some other things that require his attention tonight and, luckily for me, Mark was free and happy to jump in to discuss turkey, competition BBQ and steak! 9:35pm: After Mark, BBQ journalist Dr. Robert Moss joins me. Tonight we talk about his big event coming up in about 10 days and what you can expect if you will be attending. It sounds like this will be an event that you will remember forever! Robert also has some fairly pointed thoughts on the Texas Monthly BBQ top 50 list. There appears to be some scuttlebutt between Texas and Carolina as well...at least from the Carolina side. Robert will air it out tonight so be sure to tune in! BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Green Mountain Grills Cookin Pellets Fireboard Smithfield The Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Primo Grills Yoder Smokers Vortic Watch Company Yukon Glory - Save 10% with code 10CENTRAL Patreon Ad-Free Podcast Feed

(November 2, 2021 - Hour One) 9:14pm: Opening November with a BANG...and there will be plenty of turkey talk over the next few weeks as we gear up to make sure you have the best holiday yet! First up, is the pitmaster of Swine Life BBQ, Mark Williams. While we usually chat with Malcom Reed, he has some other things that require his attention tonight and, luckily for me, Mark was free and happy to jump in to discuss turkey, competition BBQ and steak! 9:35pm: After Mark, BBQ journalist Dr. Robert Moss joins me. Tonight we talk about his big event coming up in about 10 days and what you can expect if you will be attending. It sounds like this will be an event that you will remember forever! Robert also has some fairly pointed thoughts on the Texas Monthly BBQ top 50 list. There appears to be some scuttlebutt between Texas and Carolina as well...at least from the Carolina side. Robert will air it out tonight so be sure to tune in! BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Green Mountain Grills Cookin Pellets Fireboard Smithfield The Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Primo Grills Yoder Smokers Vortic Watch Company Yukon Glory - Save 10% with code 10CENTRAL Patreon Ad-Free Podcast Feed

Let's gooooo! It's time for another “Can It Sandwich?” This week, I put Cheesy Cheese Pringles from Thailand, Trader Joe's Carolina Gold BBQ potato chips, and Poppamie's Cheese Jalapeño potato chips to the test. --- Support this podcast: https://anchor.fm/inthechips/support

This is #30 in our Insider Series, and taking us behind the Panthers is Jeff Haseley, a Sr. Writer for the Football Guys and the founder of the Carolina Fandom podcast. We talked CMC's workload expectations, Sam Darnold's Panther rebirth and the talented group of WRs. Jeff gave a #FantasyFootball spin all around. Fun chat, and he answered the question of whether people put Carolina BBQ on tacos. And nachos, too? Salud! #CarolinaPanthers #ChristianMcCaffrey Twitter: @jeffhaseley / @jorgemartin17 / @FamiliaFFB / @Carolina_Fandom Website: familiaffb.com

125 Roller Coaster Challenge is back doing what we love, sharing our amusement park adventures and this episode is the conclusion to our Carowinds trip in 2017 (a time before Copperhead Strike and our love of FURY). We are focusing on Food, Flats, and the Waterpark as we discuss where to get the best Carolina BBQ, Why Boo Blasters on Boo Hill is a must ride, and what not to do at a waterpark (seriously, we couldn't believe someone did this to us). We want to congratulate missy0120 for winning our June Giveaway and check out our new channel starting July 1st called "125rcLive".  More information coming soon. Make sure you follow us on https://www.trimmedandstapledpodcast.com to get your chance to win some amusement park merch (we have stuff from Six Flags Great Adventure, Hersheypark, Disney, Delgrosso, and even Fun Spots). Get up to date on our adventures, check out our Facebook and Instagram pages at : 125rollercoaster We can't wait to see you in the queue this summer!!

This week, we will be exploring the history of BBQ, especially in NC. May is National BBQ Month, as we are entering the grilling and cookout season. Here are the resources mentioned in the podcast: “Going Whole Hog: History of NC BBQ” www.tobaccofarmlifemuseum.org/post/going-whole-hog-history-of-north-carolina-bbq Holy Smoke: The Big Book of NC BBQ (The Definitive Guide to the People, Recipes, and Lore) by John and Dale Reed Bob Garner's Guide to NC Barbecue Steven Raichlen's BBQ USA: 425 fiery recipes from all across America Barbecue America: A Pilgrimage in Search of America's Best Barbecue Whole Hog BBQ: The Gospel of Carolina BBQ by Sam Jones & Daniel Vaugn

9 Surprising Health Benefits Of Learning A Foreign Language – TARC Training If you don't speak another language other than English, I recommend that you learn one because the benefits of being bilingual are priceless. Bilingualism or multilingualism also makes one a powerful asset. Think about the profession or trade that you are in. How would speaking another language help you in your professional life? Once you learn French, German, Chinese, or any other language of your choice, new doors will open for you. As a Hispanic-American, I have the best of both worlds. I love to cook and eat Mexican food. On the other hand, I too enjoy Carolina BBQ, biscuits, fish fried, and tea. I wear my Mexican jersey when Mexico plays the world cups, and I also place my hand on my heart when I say the pledge of allegiance to the red, white, and blue. --- Send in a voice message: https://podcasters.spotify.com/pod/show/ariseandgalvanize/message Support this podcast: https://podcasters.spotify.com/pod/show/ariseandgalvanize/support

Located in an old farmhouse in Holly Hill, South Carolina, Sweatman's Bar-Be-Que is a favorite stop of the Carolina BBQ trail. Famous for its whole hog barbecue and homestyle buffet; co-owner Chris Neue take us on a tour. Sweatman's whole Carolina hogs are gently cooked over hot coals of aged oak, hickory, and pecan while they are continuously basted with Sweatman's secret mustard-based sauce. Get BBQ recipes and watch the full series here!

Carolina BBQ vs Nashville BBQ

Carolina BBQ vs Nashville BBQ

Today's show was an all-timer. It started with the saga of Kyle and his girlfriend's cat. Well, more specifically, his girlfriend's cat's name. It's a doozy. Near the bottom of Hour 1, NBC's Randy Moss joined us to preview Preakness tomorrow with some tips on how to make some money. Late in Hour 1, a little more discussion about the Orioles' timeline. Early in Hour 2, MLB.com's Jim Callis joined us for our first weekly MLB Draft segment and more conversation about the timeline question. At the bottom of Hour 2...oh buddy. ESPN's Marty Smith checked in live from Pimlico AFTER one of the greatest gaffes in show history. It involves former Ravens Offensive Coordinator Marty Mornhinweg. Who definitely isn't Marty Smith. And we went In The Kitchen with Kyle for some Carolina BBQ. Gross.

In this episode we hang with North Carolina band Falling Through April!  Jim and Mike talk about strange tour stories, playing shows on a cruise, their favorite band to interact with and most importantly, Carolina BBQ!  And make sure you follow their social media fun with #FTAShenanigans!   Find Falling Through April on all streaming platforms as well as: http://www.fallingthroughapril.com Instagram: http://www.Instagram.com/fallingthroughaprilofficial Facebook: https://www.facebook.com/FallingThroughApril Twitter: http://www.Twitter.com/bandFTA Want some visual Bacon is My Podcast? Check out this episode and all others on Strangerhood TV on YouTube. www.strangerhoodtv.com and make sure to check out all the other great content on the channel! Don't forget that we are officially #poweredbypoddecks so don't forget to go to www.poddecks.com and use the promo code BACON for an additional 10% off your order!   #podcast #baconismypassion #strangerhoodtv #youtubechannel #youtubepodcast #cravingstrange #somethingheavy #betterthanradio #baconismypodcast #poweredbypoddecks

Colleen is joined by former North Carolina running back Javonte Williams.You'll hear the answers to such questions as: How did he get his nickname "Pookie"? What was it like getting to play for his lifelong dream school? What was his favorite play in college?Javonte also dishes on: his horses (Cash & Pablo), being high school valedictorian, the unique way his mom used to encourage him to study, his grandpa's barbeque, and why people say he's an old soul.Plus: is cheesecake a cake, a pie, or it's own thing? All this and more as we put Javonte Williams On The Clock.If you enjoy the podcast, please leave us a rating and review! It is the #1 way you can help out the show.   GET IN TOUCH: @ColleenWolfe@BlueWirePods HAVE QUESTIONS?Tweet em using the hashtag #OnTheClock

Welcome back to the show Dr. Tarun Agarwal, DDS Zach starts off by asking Tarun about some of his Kansas City experiences: Favorite Bar (spoiler alert, one of his choices is Zach's favorite bar) Favorite BBQ Restaurant Favorite casino We settle the debate of Carolina BBQ vs. Kansas City BBQ... FOREVER Then we get into some hot implant talk: Dr. Agarwal discusses his 3 step digital clinical workflow for implants and how to price and create payment plans for them. 1) Digital Diagnosis 2) Guided Placement 3) Digital Restoration We discuss 3D Dentists and their courses 3D Dentists has a new retreat! Do you want more T-Bone?   https://3d-dentists.com/   and don't forget his podcast T-Bone Speaks!  https://3d-dentists.com/podcast/ Have any questions?   Tarun is in the Clinical Hacks facebook page, and you should be as well.  

In this episode we talk about how great a sports day December 19 is, Alex gives you his Football picks and we spotlight Carolina BBQ as the food of the week.

The guys are joined on this episode by beer blogger and host of Bambrewzled on Instagram, Brad Moose aka @moosemolisticka. We have a 4 beer episode and the beer conversation is heavy. We are talking about PA and NC beer and breweries. We get into how Moose got started in beer, how Bambrewzeled came about and what are his favorite spots in NC. And of course we have to talk Carolina BBQ. Go to https://www.beerbelliesclothing.com/ and use PROMO CODE: BBFPOD for 20% off of your entire order Follow Moose on Instagram @bambrewzled and @moosemolisticka The featured beers of the episode: DDH Sensible Portions by https://www.stickmanbrews.com Thought Police by https://newanthembeer.com Isle of Tortuga by https://www.heistbrewery.com General Merriment by https://www.stickmanbrews.com Remember to Subscribe, Rate and Review UNTAPPD - @Bestbestfriendspod INSTAGRAM - @Bestbestfriendspod FACEBOOK - @Bestbestfriendspod TWITTER - @BBFPod EMAIL - BestBestFriendsPod@gmail.com --- Support this podcast: https://anchor.fm/bestbestfriendspod/support

You likely know Haley Adams as the 2018 CrossFit Fittest Teen on Earth and in 2019 she finished 6th in the Individual Womens Division. We caught up with Haley to discuss everything from how her current training for the CrossFit Games is going, her college schedule, as well as her love of Carolina BBQ and Olive Garden. This episode is brought to you by FLEO.

Randy Tomblin and Tim White fire up another episode with Miller Howerton, owner of Daddy Bob's Barbeque in Raleigh, North Carolina, and Jake Wood, owner of the soon-to-open Lawrence Barbecue, which is also located in Raleigh. The boys talk about the struggles of opening a new restaurant, having a work/life balance, chat a bit about the past, take some listener questions, and lay out the details of what it takes to make some great BBQ!

Pat is joined by Justin Freeman on a new podcast series called The Mesh Point, a blend of fantasy football and everyday life discussion. We talk DFS strategy, food, hobbies, and his time at Duke. Follow on Twitter @patjamesdfs and @justinfreeman18

On this edition of The Drive with Josh Graham Daron Vaught comes in studio to compare a couple things, Brian Geisinger tags along to play The Movie Game, and Adam Amin calls in to give his take on the Panthers and Carolina BBQ.

Kevin McLaughlin and Matt Whitlock of the NRSC sit down with Thom Tillis to talk about BBQ, Carolina sports, his dog Mitch, veterans, and play "Who You Would Rather Have in the Senate."

Old Carolina is Kenny and JT's "Eat Of The Week", so let's find out from Brian what's good, what's new, and he gives us some barbecue tips.

"The Y'all Show" turns 1.  Host Jon Rawl blows out the candles on the first year of the show with a fun-filled ride down memory lane.  Matt Heermans discusses South Carolina's barbecue trail map, bratwurst, and college baseball.  Also, there is good news for Democrats in Virginia.

"The Y'all Show" turns 1.  Host Jon Rawl blows out the candles on the first year of the show with a fun-filled ride down memory lane.  Matt Heermans discusses South Carolina's barbecue trail map, bratwurst, and college baseball.  Also, there is good news for Democrats in Virginia.

Boxxamillion and GIllz pulled up to kick it with Stay Ready to talk about their latest work of art "Carolina BBQ & Bourbon Street Beignets Vol.2" We talk about them and the album of course, but you know we had to talk about some real issues and some fun shit! Boxx taught us french words and we took some shots and talked our shit. Check it out..Stay Ready

Why do we form such strong emotional attachments to certain foods? Anney & Lauren explore the science and history of nostalgia and comfort food -- plus, we take a dip into the hotly debated, heavily nostalgic notion of what Carolina barbecue really is. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Southern Fried Asian's month-long series of food episodes continues with a special Comic-Con conversation with nutrition specialist, and North Carolina native, Dr. Benjamin Ha! In the halls of the San Diego Convention Center, Dr. Ha tells Keith about his family's love of Comic-Con (1:45) and how he defines being a nerd (3:00). He also talks about growing up in rural North Carolina (8:00) and explains why he chose to become a physician (13:00) and focuses on nutrition (16:00). Then, Keith asks about his viral "Baby Got Kale" video (20:00) and their mutual love for Hamilton (24:30). Later, Dr. Ha describes what it was like trying to find Asian food in a small, rural town (27:30) and helps Keith understand why American food choices are often so unhealthy (32:45) before sharing food memories of Carolina BBQ and Bojangles (36:00). Subscribe to the Southern Fried Asian podcast on iTunes, Google Play, NPR One, and TuneIn Premium! Support Hard NOC Media on Patreon. Our official theme music is the song "Top Down" by  Chops, Timothy Flu, and Mic Barz.  Southern Fried Asian is produced by Keith Chow and Jes Vu.

On today's show, I discuss making a simple but delicious Southern specialty; corn spoonbread. This soul food classic is simple to prepare, uses common ingredients and delivers the comfort-food feeling we all love about Southern food. Spoonbread is not cornbread which tends to be dry and crumbly. This is rich, soft, creamy and delicious. You need a spoon to eat it, almost pudding-like, hence the name-spoonbread. If you're serving some Carolina BBQ, a pot of greens or green beans this HAS to be served alongside. I really do love this dish. To make it properly you will need some real stone-ground cornmeal. Not the crap in the baking aisle of most supermarkets. Unless its Bob's Redmill, that will do the trick. Also, farm-fresh eggs. For those of you who really appreciate the finer things in life, I suggest sourcing this cornmeal from Anson Mills, my go-to source for all fine grains. You can also get AMAZING oats from Anson Mills too. Steel cut oats are available from Bob's Redmill and in supermarkets also. I do follow a lower carb diet so I avoid sugar at all costs. In this dish, I use Lakanto Golden, a sugar sub. that tastes great without the creepy aftertaste so many others have. If you give it a try this dish please tag my Instagram account @harvesteating Thanks...oh..dont forget to get a free bag of my Harvest Eating Seasonings at Try Harvest Eating.com    

Rodney Scott is the first African-American to win the James Beard Foundation Award for Best Chef Southeast and only the second barbecue cook to win a chef award from the JBF. He joins the HRN Happy Hour crew to talk about his much-deserved recognition, how Rodney Scott BBQ in Charleston is doing one year in, and plans for expansion to Birmingham, Alabama. Our theme song is “Suns Out Guns Out” by Concord America. HRN Happy Hour is powered by Simplecast

In this podcast episode, John Shelton Reed - Southern Culture Author and BBQ Historian - talks about Carolina BBQ History, TrueCue.org, and more.

We’re back for an overnight barbecue challenge with two brand new guests Sarah Hatheway and her dude Kyle (who knows a LOT about Carolina BBQ). As usual, we’re technically flawless and always tight. Bonus! Here’s a picture of Sarah and Kyle at the World’s Largest Chest Of Drawers.

This is a special episode. Pat and Roger talk almost exclusively about The Purge movie franchise because they love it so much. There's a long form make'em up story about the economic inequality facing America today, and we make some masturbation jokes. Chips are there.

This week GovLove sits down with Lee Worsley the Executive Director of the Triangle J Council of Governments in North Carolina. He explains what a COG does and the role they play in everything from elderly care to high speed internet. Lee also tells us about leading small and big counties and where he stands on the east vs. west Carolina BBQ debate.

?Durrell “Jon Notty” Peele is a product of Goldsboro, North Carolina. He graduated from Goldsboro High School and attended NC Central University. Ironically he was fellow classmates with a gifted group of individuals that includes Sunshine Anderson, 9th Wonder and Little Brother. JN was discovered in Richmond, Virginia (1999) by the Bedroom Wizard (producer) where he got his first exposure as a featured artist on associated labels that include Bronx Science (NY), GoodVibe Recordings, Inc (CA) and Avatar Records (CA). During that time the recording industry was going through serious changes that would level the competetive playing field for todays independent artists & record labels. Today JN resides in Greenville, NC and is gearing up for a series of performances in regards to his promo single Carolina BBQ. There is high expectations for his forthcoming mixtape. He will then follow up with his first EP “Back to Bed” to solidify his reunion with The Bedroom Wizard. Download Mixtape @: http://www.coast2coastmixtapes.com/mixtapes/mixtapedetail.aspx/jon-notty-everybody-hates-jon-notty Contact Jon Notty www.jonnotty.com www.reverbnation.com/carolinabbq http://nchiphop.net/Featured-Artists/jon-notty http://www.alwayztherro.com/2010/12/27/rated-next-jon-notty/