Podcasts about central texas bbq

When Wayne opened his food truck in 2014, he helped usher in a new era of Omaha to BBQ, introducing legit brisket and simplistic methods that introduced incredible meat. We discuss why he loves Central Texas BBQ and the importance of hospitality and loving people in BBQ.Follow, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twitter, Instagram, AND my blog Restaurant Hoppen!This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or Hurrdat Media YouTube channel!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I got to speak with Tyler Brunache of Smokemade Meats + Eats- A locally owned award-winning Central Texas-style BBQ restaurant in Orlando. * We got to speak about how he got into BBQ and where the love of BBQ comes from. We talked about the difference between Central Texas BBQ and other BBQs. Tyler shared with me the hardest transition from a successful pop-up to now running a brick-and-mortar location. We also spoke about the food Smokemade Meats is making from scratch- from the sides to the desserts and the amount of time it takes to smoke and let meats rest. To being close to perfect before growing and constant consistency. Tyler also mentioned the great community coming together mentioning getting feedback and help from previous Lunch with Biggie guests- Andrew from Jam Hot Chicken; Traviss from Black Magic Pizza and Derek from Bien Fuegos BBQ along with many others. * Please note some of Tyler's audio was choppy due to the internet and storms occurring during recording. Lunch with Biggie is a podcast about small business and creatives sharing their stories and inspiring you to pursue your passion, with some sandwich talk on the side. They are created, edited, and produced in Orlando, FL by Biggie- the owner of the sandwich-themed clothing brand- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Deli Fresh Threads⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Smokemade Meats Social: ⁠⁠ ⁠Instagram:⁠⁠⁠⁠⁠⁠⁠ https://www.instagram.com/smokemademeats ⁠https://www.instagram.com/indestructiblefood/⁠ ⁠⁠⁠Website:⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.smokemade.com ⁠⁠Facebook: ⁠⁠https://www.facebook.com/smokemademeats/⁠ Biggie's Social:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Deli Fresh Thread's Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/delifreshthreads/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Podcast's Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/lunchwithbiggie/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Podcast's Facebook Group⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/groups/lunchwithbiggie⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Podcast's Twitter-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/LunchwithBiggie⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Deli Fresh Threads⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://DeliFreshThreads.com⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/lunchwithbiggie/message

My conversation with my guest this week was so interesting i had a hard time finding places to cut. So, this time, I let the conversation run. Wayne Mueller and I talked about how Central Texas BBQ became world famous, how difficult is can be to teach his work ethic, what keeps him up at night these days and  why you should wait until you're a grumpy old man before you read the Yelp reviews. Buckle up for an in depth look at the world of legendary BBQ!

We take a long overdue road trip to the southern tip of Texas, where barbacoa is king but Central Texas BBQ has continued to take a foothold. We hit up Butter's, Teddy's, and 1848 BBQ. We even got to take a firsthand gander at the SpaceX Starship prototype. While we did not get to revisit Smoking Oak or stop by Smokin' Moon, we did get to revisit Vera's Backyard Bar-B-Que which still cooks whole cow heads in an literal pit in the ground and is one of our must-experience stops for those who want to sample all kinds of Texas barbecue. We also get into some good conversation about the candidates for the 2021 Top 50 where there will be an abundance of top quality joints to choose from.  

In this Episode, I sit down with Drew Brahs and Bryant Stephens of Harper Barbecue.  These guys are based in Orange County and they're quietly  putting out some of the baddest BBQ Pit's around.  They make backyard models, large covered commercial trailers and pretty much anything your imagination can come up with.  I didn't realize there were country folk in California until I sat down with these fellas who are all about hunting and fishing & their office had all the equipment to prove it!  It was a chilly morning and I was shivering until we hit an open bottle of Makers mark that warmed us right up.  With the Country Music playing in the background they proceeded to tell me how they started their operation and how they have big plans to open a down right Central Texas BBQ joint in Costa Mesa.  I had the pleasure of visiting the sight and get a visual of what's to come.  You're not going to want to miss this episode, and if you live in SoCal you'll want to stay tuned.  This is Harper Barbecue.   @harperbarbecue Icrushbbqshow@gmail.com   Thanks for tuning into the I Crush Barbecue Show! Remember, if you like the show, please subscribe, leave us a comment and share with your friends You can always find us on Instagram, Facebook and twitter @Icrushbbqshow Or email us at icrushbbqshow@gmail.com   Don't forget to tag us with your favorite pics We'd love to see what you're crushing Until next time, Happy Crushing.   Music Credit: Audionautix- Dirt Road Traveler

You’re listening to Best BBQ and I’m your host, Yoni Levin. If you’ve been on our instagram this week you know it is Texas Monthly BBQ weekend. What does that mean? It means I just spent the last 3 days eating and hanging out with pitmasters from all over the world. What else does that mean? Well, if you saw our wild weekend on our social channels you’ve seen where we’ve been hanging out. You’ve seen who we’ve talked to and today we’ve got a great episode of pitmasters and enthusiasts from California to New York who love Texas BBQ. It takes endurance to be part of something as hectic as TM BBQ weekend. It’s not easy eating all that meat and driving to so many destinations that we went to over the last 4 days. I see it as a test, the test of a true meatman. The test of a true bbq enthusiast and the kind of man or woman who can handle being surrounded by meat and smoke. While being surrounded by smoke is nice, adding some smokey pit masters is an added bonus. I showed up to Snow’s this last Saturday expecting to see a few familiar faces and what was actually there amazed me. A crew of people that truly love BBQ and cook it often and well. We had a slew of cooks, owners and talking heads, so many in fact, that if I had had 10 mics it wouldn’t have been enough. In this episode we talk to Joey Victorian the king of tri-tip, Abe Delgado the cheerleader of all things bbq and a regular at Moo’s Craft BBQ who was also there so pay attention, the mics move around fast. After Andrew and Michelle Munoz of moos I had a Chat with Robert Jacob Lerma photographer extraordinaire, and Mallory Robbins of Evie Mae’s.  We talk about the struggles of cooking Central Texas BBQ in the pan handle and an email list that you’ll all want to get on for Evie Mae’s prime rib dinners. Mallory passes it to Arnis, does it sound like I’m doing a football play by play? Sorry. Arnis and Andrew have a chat before we get a quick word with Matt from Mill Scale. John Brotherton and Joey Victorian face off for a little smack talk and Clay pokes in to make jokes.   Before the episode ends we get some wise words of wisdom from Russell Roegels who has been dubbed the Commissioner of BBQ. I hope you enjoy this episode and all the great people that joined us to talk bbq. I’ve got to go wash my mics, they’re covered in grease. Enjoy!   Thank you again for listening and as always tag us in all of your meat posts and if you see people getting a little too friendly with their bbq, remind them #dontsqueezeyourmeat! Tag us in anything that's fit to see, meat, family, fun. Don't forget to use #meatman and keep spreading the love in the BBQ world!

Andy Harris - Grand Ole BBQ y Asado - @GrandOleBBQyA - Flinn Springs, CA Podcast recorded live on the main stage at Grand Ole BBQ y Asado in Flinn Springs, California. Subscribe to Behind The Smoke on YouTube Summary Andy Harris, owner of Grand Ole BBQ y Asado in North Park is opening a new barbecue and entertainment venue in Flinn Springs, CA. Combining Texas roots with Argentinian BBQ, Grand Ole BBQ y Asado sells out daily making it one of San Diego’s must-eat barbecue destinations. Andy accurately captures the Austin barbecue experience inside and out. From Shiner Bock on tap, to live music on weekends at the outdoor stage in “The Backyard.” Creating a family environment in an old biker bar, Andy talks about his choice to make the restaurant 21+ after 9 PM. Andy talks about supporting local businesses at the Grand Ole BBQ by featuring neon signs to promote the beer and food vendors like Valley Farm Market. Links Mentioned in this Episode: Grand Ole BBQ y Asado Flinn Springs Website - http://grandolebbq.com/ Twitter - https://twitter.com/GrandOleBBQyA Instagram - https://www.instagram.com/grandolebbqflinnsprings/ Facebook - https://www.facebook.com/grandolebbqflinnsprings/ Mentions Nicky Rottens - https://www.instagram.com/grandolebbqyasado/ Shamrock Foods - https://www.shamrockfoodservice.com/ NEXGEN Building Group - http://www.nexgenbuilding.com/ Scott Kaplan Solo Podcast with KABOO Founder What Is The Experience Economy, And Should Your Business Care? Shiner Bock Pliney The Elder Weekly Social Shout Out: @delmarbbqco Winner of a sexy new #BehindTheSmoke Mug. Be sure to tag “@bbqwarstories” in all your #BehindTheSmoke photos and interact with the podcast on social for your chance to win. Remember...if we can’t tag you then we can’t pimp you. Shareable Quotes: “The environment you create in your space dictates how people are gonna act” {18:52} - Shawn Walchef “Shiner Bock is buying in to what you’re doing. It’s better to have those type of people in your corner because they feel like they’re doing you a favor. {22:28} - Derek Marso “When you put a restriction on something it becomes even tastier for some reason.” {23:19} - Andy Harris “Whatever you think your gonna pay for construction, times that by three. Whenever you think your gonna be open, times that by three. It always just takes that much more time.” {31:08} - Derek Marso “True to Grand Ole BBQ form we sold out really quick!” {39:26} - Andy Harris Get in Touch: Email the Show: BehindTheSmoke@CaliComfortBBQ.com Shawn P. Walchef - @shawnpwalchef  on Twitter Derek Marso - @marsoderek on Twitter Cory Wagner - @iamcorywagner on Twitter Bryan Abou Chacra - @kinglordbryan on Twitter Write Us a Review on iTunes Behind The Smoke Media Website - http://www.behindthesmokemedia.com/ Instagram - https://www.instagram.com/bbqwarstories/ Twitter - https://twitter.com/bbqwarstories/ Facebook - https://www.facebook.com/bbqwarstories/ Valley Farm Market - 9040 Campo Road, Spring Valley, CA 91977 www.valleyfarmmarkets.com derek@valleyfarmmarkets.com Instagram - https://www.instagram.com/valleyfarmmarket/ Twitter - https://twitter.com/valleyfarmarket Facebook - https://www.facebook.com/valleyfarmmarketSD/ Cali Comfort BBQ - 8910 Troy Street, Spring Valley, CA 91977 www.calicomfortbbq.com shawn@calicomfortbbq.com Instagram - http://www.instagram.com/calicomfortbbq/ Twitter - http://www.twitter.com/calicomfort    Facebook - https://www.facebook.com/calicomfortbbq/ YouTube - https://www.youtube.com/user/CaliComfortBBQ/ Shawn P. Walchef on LinkedIn - https://www.linkedin.com/in/shawnpwalchef/ Honorable Mentions & BBQ Business Resources: 9th Annual Spring Valley Tailgate & BBQ Festival   #SVBBQFest California’s Largest Annual Amatuer Tailgate & BBQ Competition Sunday, October 28, 2018

Listen in as we discuss the early days of Truth Barbecue, what is "Central Texas BBQ", status of the Brenham location, and some news on the new Houston location in part one of our two part interview with Leonard Botello IV    

I denne episoden av MeatandMetalNOs podcast får du vite mer om death metal-bandet Obliteration fra Kolbotn, norsk deltagelse i "The Jack" og en innføring i Central Texas Style Barbecue

We talk about a very specific style of American BBQ in this episode - Central Texas BBQ - and give you the recipe to make an authentic Texas Smoked BBQ Brisket. You'll learn a bit about how this style of BBQ came to be, some meat science, our tips on what type of brisket to smoke and more. Listen, learn and then get smoking!Get our complete recipe and links to more resources at episode10.reducebyhalf.info.

When you ask your friends for restaurant recommendations for an upcoming visit to the PNW, you're probably expecting a list of restaurants that showcase cedar-planked salmon, coconut cream pies, and coppery oysters. But the restaurant you should add to your list is almost too easy to miss - true Central Texas-style barbecue smoking restaurant Jack's BBQ is hidden in Seattle's SODO neighborhood among industrial warehouses and the bus depot. Having spent a few years in Texas, I had to hear for myself whether Jack was legit, so  this podcast episode is Jack's opportunity to prove that he really brings it. Find out why Sir Mix-a-Lot twitter-stalked Jack during his pop-up dinners, and make plans to visit!