Podcast appearances and mentions of Franklin Barbecue

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

Click for tickets!   In the summer of 2010 Jeff Jones, Matthew Wallis, Matthew Johnson and Brandon Gonzales set out to make a documentary titled For the Love of Meat about Texas barbecue. Little did they know what an incredible time capsule it would become to film some of the top pitmasters of that time such as Joe Capello, Roy Perez, John Fullilove, Tootsie Tomanetz and others. Additionally the crew was there shortly after Wayne Mueller had taken the reigns at Louie Mueller and only a few months into Aaron Franklin's career operating the then Franklin Barbecue trailer. Tune into to this episode to hear more details about the film.   For the Love of Meat, originally released in 2015, has not been publicly screened in nine years. But that is changing. On March 1st the filmmakers will be screening the film at the Bullock Museum and tickets are on sale now. This is a must see documentary if you are passionate about Texas barbecue and its history. Follow the ticket link in the show notes for your opportunity to see this incredible footage plus more! There are ticket options for a meet and greet prior to the screening with food provided by Micklethwait Barbecue.    There will be a Q&A panel moderated by Daniel Vaughn after the screening featuring the filmmakers, Wayne Mueller, Tom Micklethwait and Kelli Nevarez discussing the film and evolution of barbecue in the years since. Don't miss out on this special night at the Bullock Museum.   Click for tickets!

For our season finale, we're thrilled to welcome Aaron Franklin, owner of Franklin Barbecue in Austin, Texas, often hailed as the best barbecue spot on the planet. The self-taught barbecue expert shares his journey from humble beginnings—cooking just two briskets a day—to becoming the first pitmaster to win a James Beard Award and serving over 120 briskets daily to customers who line up for hours. Aaron opens up about why he still gets terrified cooking at events, the community-driven spirit that makes Franklin Barbecue a must-visit, and his Hot Luck Live Food & Music Festival. Aaron supports a number of organizations, but shares the great work of his friend (and friend of the pod) Chef Chris Shepherd and his Southern Smoke Foundation. Enjoy this episode as we go Beyond the Plate… with Chef Aaron Franklin.This episode is brought to you by PepsiCo Foods.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

Aaron Franklin gives us a personal and super-detailed tour of the entire Franklin Barbecue operation.  See the YouTube version with all of the details HERE: https://www.youtube.com/watch?v=nsOLJ6tfo-4 See everything Franklin Barbecue here: https://franklinbbq.com 900 E 11th St, Austin, TX 78702 Tuesday - Sunday - 11 am to 3 pm (or Sold Out) Pre-order here: https://preorder.franklinbbq.com Goldbelly: https://www.goldbelly.com/restaurants/franklin-barbecue Merch: https://shop.franklinbbq.com Instagram: https://www.toasttab.com/franklinbbq/giftcards Facebook: https://www.facebook.com/franklinbbq Gift Cards: https://www.toasttab.com/franklinbbq/giftcards Franklin Barbecue Pits: https://franklinbbqpits.com

Worth Repeating..."Celebrity Chef" Aaron Franklin was named Best Chef: Southwest by the James Beard Foundation in 2015.  After countless hours spent working the pit, he has earned a reputation as one of the top celebrity chefs in the BBQ. It all began in 2009 when he and his wife Stacy opened up the first location of Franklin Barbecue, a food trailer located just off the interstate in Austin. In just 2 years, they would move to a real brick and mortar location and the restaurant earned a feature on Anthony Bourdain's TV travel series No Reservations in 2012. Very soon Franklin BBQ garnered several mentions from reputable sources as the best BBQ in America.In April of 2015, Franklin published his first cookbook titled Franklin Barbecue: A Meat Manifesto. The cookbook has been dubbed a definitive resource for the backyard pitmaster, providing readers with a top-to-bottom education on cooking meat and brisket. Aaron's new book "Smoke" is available everywhere, including Amazon.www.bbqradionetwork.com www.holsteinmfg.com

This week, the gang returns for a new year with a discussion of Max's BBQ travels over the holidays, and what makes a place like Franklin Barbecue in Austin, Texas, so different from a place like Dreamland Bar-B-Que, the Tuscaloosa, Alabama rib shack that has expanded to several locations across Alabama, Georgia and Florida.MUSIC: "Salad" – Blondshell Hosted on Acast. See acast.com/privacy for more information.

In this episode, I sit down again with Haley Conlin now that the BBQ joint she co-owns, Barbs-B-Q - in Lockhart, Texas has actually opened and has been for a few months now. See all things Barbs-B-Q here: https://www.barbsbq.com Barb-B-Q on Instagram: https://www.instagram.com/barbs.b.q/ Address: 102 E Market St, Lockhart, TX 78644 Barbs-B-Q Menu: https://www.barbsbq.com/pages/menu Barbs-B-Q Shop: https://www.barbsbq.com/collections/all Barbs on YouTube: https://www.youtube.com/@barbs.b.q Haley on Instagram: https://www.instagram.com/barbecuebaddie/ dottie: https://www.instagram.com/thenameisdottie/ Article by Texas Monthly: https://www.texasmonthly.com/bbq/barbs-b-q-lockhart The 24 Hours at Franklin Barbecue video we discussed: https://www.youtube.com/watch?v=vUDiEQBZL_8

Tracy Malechek-Ezekiel is the chef and co-owner of Birdie's, an Austin, Texas, restaurant that is innovative and exciting, and by far one of our favorite meals of the year. On this episode, we speak with Tracy about her journey from cooking at Lula Cafe in Chicago to working the line at some of New York's most acclaimed places—Del Posto, Blue Hill, and Gramercy Tavern—and how she met her partner in life and business, Arjav. We talk about what excites her about restaurants and dig into some of Birdie's most popular dishes. Also, stick around for Matt's thoughts on a recent trip to Austin, Texas—featuring some of the restaurants and trucks that got him most excited, including Joe's Bakery & Coffee Shop, Distant Relatives, Franklin Barbecue, Cuantos Tacos, Birdie's, Canje, and Nido. The TASTE Texas Tour was supported by our friends at Travel Texas. Stay tuned for dispatches from Houston and San Antonio. MORE FROM TRACY MALECHEK-EZEKIEL: Food & Wine Restaurant of the Year: Birdie's [Food & Wine]Food & Wine names East Austin spot Restaurant of the Year [Austin American-Statesman] Inside Birdie's Journey [Tribeza]

On this episode of, “Cooking through the Collection,” my husband and I try to up his “brisket game” with Aaron Franklin's, “Franklin Barbecue: A Meat-Smoking Manifesto”. Check it out from your public library: https://worldcat.org/en/title/884298205 or support the author and indie bookstores by purchasing at BookShop.org: https://bookshop.org/p/books/franklin-barbecue-a-meat-smoking-manifesto-a-cookbook-jordan-mackay/12838115?ean=9781607747208 Follow the pod on Instagram: https://www.instagram.com/cookthecollectionpod/ Follow on Facebook: https://www.facebook.com/cookthecollectionpod If you make this recipe, please let me know! INGREDIENTS--Click Here TRANSCRIPT--coming soon Music: Sweet Love by DayFox on Pixabway --- Send in a voice message: https://podcasters.spotify.com/pod/show/cookthecollection/message

Hey there, welcome back to our Family Brand Podcast! Today, we're chatting about our recent family trip to Europe - the places we visited, the fun we had, and the stuff we learned. It was a five-week adventure that made us see things in a new light. We have chatted with a few people about our trip along the way and the responses were all surprisingly similar. Things like "Must be nice." or, "We could never do a trip like that." were fast replies from many. If you have ever thought something like that when dreaming of a family vacation we want to challenge you and say - why not? We're here to tell you, it's not about luck, but about being willing to take that step and believe in what's possible for you and your family! At Family Brand, we believe you too can live a life full of adventures with your family! Hit play to hear how! Europe was a mix of bustling cities and quiet little towns. We found that a good life doesn't need extravagance; it's about being content and enjoying the simple things. The best part of our trip was the time we spent together as a family. Whether it was wandering around Florence or hiking in the Swiss Alps, we made memories that strengthened our bond. Our kids experienced history firsthand, which made learning so much more exciting. One lesson we learned was the power of "Why not?" We met a couple in Florence who taught us to be curious and open-minded. Life becomes a lot more interesting when we break free from limitations and seek out solutions. Our trip to Europe wasn't just a vacation, it was a chance to grow as a family and gain some valuable insights. So, let's get started, hit play and join us as we share our European adventures and what we learned along the way.   LINKS: Website: familybrand.com Social: Instagram: www.instagram.com/ourfamilybrand Facebook: www.facebook.com/FamilyBrandOfficial YouTube: www.youtube.com/channel/UCGu-7odB6gkPbyXpUIQLkrg Twitter: https://twitter.com/OurFamilyBrand   NEW: What Culture are You Creating In Your Family? Take the Quiz Now! https://familybrand.com/quiz   Episode Minute By Minute: 0:41 Introduction and preview to their family adventures to Europe  2:00 Reflecting on the purpose of Family Brand and inspiring families to live a bigger life of adventure and possibility 4:00 Addressing the common responses of people who feel they will never have similar experiences 6:30 Sharing the lessons and experiences from their trip to Europe 7:00 Exploring the simple yet beautiful lives of people in different countries 8:30 Discussing the contrasting experiences of busy city life and peaceful countryside 10:30 Highlighting the energy and possibilities observed in a couple they stayed with in Florence 12:00 Emphasizing the importance of adopting a "why not" attitude and pressing the easy button 15:00 Reflecting on the impact of witnessing historical sites and landmarks on their children 16:20 Sharing the importance of understanding children's thresholds and balancing historical tours 16:20 Italy: Discussing the freshness of local food and visiting farmers' markets in Rome. 17:20 Overcoming overwhelm: Breaking down trip planning into manageable steps and taking action. 20:47 Franklin Barbecue and Pepe and Granny: Sharing stories of visiting famous food spots and the importance of saying yes to experiences. 24:20 Reflections on the trip: Expressing gratitude and reflecting on family and personal growth. 28:40 - Croatia: Highlighting the joy of being around entrepreneurial families and appreciating the country's beauty. 30:29 Closing thoughts, what's holding you back? Why not go, why not say yes?     

In this week's episode, Sid Evans, Editor-in-Chief of Southern Living Magazine, chats with Aaron Franklin, the proprietor of a barbecue spot that's become so well-known that President Obama visited there back in 2014. Growing up in College Station, Aaron worked at his grandparents' music shop and it was during his lunches there, when he'd head to their home next door, that he acquired his taste for slow-cooked meals. That's also when he got into playing the music that led him to move to Austin, where he eventually took his barbecue skills from backyards to a trailer to a restaurant. He also shares about his grandfather's influence on him, the building of Franklin Barbecue – and the rebuilding of it after a fire – plus his third cookbook, ‘Franklin Smoke,' and plenty more. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Script Editor Learn more about your ad choices. Visit megaphone.fm/adchoices

REPEAT DUE TO ANDY TEACHING AMERICAN BBQ IN SOUTH KOREA"Celebrity Chef" Aaron Franklin was named Best Chef: Southwest by the James Beard Foundation in 2015.  After countless hours spent working the pit, he has earned a reputation as one of the top celebrity chefs in the BBQ. It all began in 2009 when he and his wife Stacy opened up the first location of Franklin Barbecue, a food trailer located just off the interstate in Austin. In just 2 years, they would move to a real brick and mortar location and the restaurant earned a feature on Anthony Bourdain's TV travel series No Reservations in 2012. Very soon Franklin BBQ garnered several mentions from reputable sources as the best BBQ in America.In April of 2015, Franklin published his first cookbook titled Franklin Barbecue: A Meat Manifesto. The cookbook has been dubbed a definitive resource for the backyard pitmaster, providing readers with a top-to-bottom education on cooking meat and brisket. Available May 9, Aaron's new book "Smoke" will be available everywhere, including Amazon (where it can be pre-ordered).www.bbqradionetwork.com www.holsteinmfg.com

"Celebrity Chef" Aaron Franklin was named Best Chef: Southwest by the James Beard Foundation in 2015.  After countless hours spent working the pit, he has earned a reputation as one of the top celebrity chefs in the BBQ. It all began in 2009 when he and his wife Stacy opened up the first location of Franklin Barbecue, a food trailer located just off the interstate in Austin. In just 2 years, they would move to a real brick and mortar location and the restaurant earned a feature on Anthony Bourdain's TV travel series No Reservations in 2012. Very soon Franklin BBQ garnered several mentions from reputable sources as the best BBQ in America.In April of 2015, Franklin published his first cookbook titled Franklin Barbecue: A Meat Manifesto. The cookbook has been dubbed a definitive resource for the backyard pitmaster, providing readers with a top-to-bottom education on cooking meat and brisket. Available May 9, Aaron's new book "Smoke" will be available everywhere, including Amazon (where it can be pre-ordered).Ingredient Insiders: Where Chefs TalkInside the minds of the world's top chefs and how they source their ingredients.Listen on: Apple Podcasts Spotifywww.bbqradionetwork.com www.holsteinmfg.com

Michael Ciatto joins us on this episode of the Rust Belt Rundown! Michael is the SVP and Supply Chain Service Line CEO at Genpact, a global professional services firm. Michael talks about his experience at Dickinson College and how it connected him to mentors and offered him a more global perspective. Those experiences, along with the Rust Belt work ethic he inherited from his family, helped to shape his mindset and launch his career. He got his start in operations and supply chain management with a private equity group that then led to his role with Genpact. Michael tells us about his role with Genpact and the different ways that they serve their clients. He also offers his expertise on global supply chain trends and predictions. He touches on subjects such as how COVID highlighted the volatility of supply chains, geopolitical factors that affect supply chains and trends around reshoring. Michael is based in Austin so of course we asked him for his best BBQ recommendations. Franklin Barbecue, la Barbecue, or Terry Black's BBQ were his top choices. Interested in keeping up with current trends and news around supply chains? Connect with Michael on LinkedIn!

Having employees with strong personal brands is a great asset for any business, manufacturing or otherwise. In this episode of Manufacturing Happy Hour, we talk to Daniel Murray, marketing ops leader and the founder of podcast and marketing community, Marketing Millennials. Daniel discusses his career so far, how he simplifies marketing for marketers and the benefits of building personal brands. He also provides unmissable tips on building lasting LinkedIn posting habits and what platforms he finds most engaging right now. This episode is simply a masterclass in marketing and it's gold for any manufacturer! In this episode, find out: Daniel's goals for Marketing Millennials How to leverage LinkedIn purposefully Why executives should build personal brands Reasons why employers should hire employees with strong personal brands Why social media is just one part of the trust-building puzzle The importance of creating content consistently The power of newsletters and podcasts What's resonating on LinkedIn right now Why put your personal brand over your career at times Top book recommendations from Daniel Enjoying the show? Please leave us a review here. Even one sentence helps. It's feedback from Manufacturing All-Stars like you that keeps us going! Tweetable Quotes: "Consume a lot of content from your space. Understand what people are saying.” “One mistake people make is they're not consistent enough on social media.” “You want people to trust you and the way you build trust is by sharing what you know.” Links & mentions: https://workweek.com/discover-newsletters/marketing-millennials/?utm_source=show+notes&utm_medium=link&utm_campaign=manufacturing+happy+hour (The Marketing Millennials), a community highlighting and uplifting today's marketing leaders and tomorrow's top stars. Zero BS. Just fun, unfiltered, industry insights with the game-changers behind some of the coolest companies from around the globe. Sign up here for the newsletter. https://amzn.to/3rjhRoB (Influence: The Psychology of Persuasion), by Robert Cialdini https://www.linkedin.com/in/justinwelsh/ (Justin Welsh), Founder of The Saturday Solopreneur who's building a portfolio of one-person businesses; follow him on LinkedIn for personal branding tips https://www.terryblacksbbq.com/ (Terry Black's Barbecue), the best BBQ in Austin, TX, according to Daniel https://franklinbbq.com/ (Franklin Barbecue), a mainstay Austin, TX BBQ joint famous for their long lines. Line up at 9am on a weekday if you want to get it before it runs out. Your host Chris Luecke still thinks this is the best brisket he's ever had (but he also hasn't been to Terry Black's yet). Make sure to visit http://manufacturinghappyhour.com/ (http://manufacturinghappyhour.com) for detailed show notes and a full list of resources mentioned in this episode. Stay Innovative, Stay Thirsty.

Episode 4 of Wine & BBQ with Erin Feges featuring special guest Jordan Mackay. See him on Instagram here: https://www.instagram.com/therealjordanmackay See all of his Texas Monthly articles here: https://whiskeyriver.dev/tag/jordan-mackay See all things Feges BBQ here: https://fegesbbq.com/ Purchase his book here: Franklin Barbecue: https://amzn.to/3KVGDm7 Secrets of the Sommeliers with Rajat Parr: https://amzn.to/3wbHKJ6 Franklin Steak: https://amzn.to/39PQ1Lv The Sommeliers Atlas of Taste with Rajat Parr: https://amzn.to/3LUZgrN Two in the Kitchen with Christie Dufault: https://amzn.to/3wg1VWr Knife with John Tesar: https://amzn.to/3skItGU See Jordan's Website here: https://www.jordanmackay.com

Danny Klein is Editorial Director at Food News Media. He talks about hot new fast casual concepts, including Shaquille O'Neal's Big Chicken and Loro from Aaron Franklin, pitmaster of Austin's famous Franklin Barbecue. James Cook is the director of retail research in the Americas for JLL.  Subscribe: Apple Podcasts | Spotify | Google Podcasts Listen: WhereWeBuy.show  Alexa: Say "Enable the Where We Buy skill" Email: jamesd.cook@am.jll.com  Watch our week video show, Everything We Know About Retail: http://everythingweknow.show/ Leave a message on the Where We Buy hotline. We may use it on an upcoming show. Call (602) 633-4061  Read more retail research here:  http://www.us.jll.com/retail Theme music is Run in the Night by The Good Lawdz, under Creative Commons license.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Chef Jack Yoss, Vice President of Culinary at Hai Hospitality about his early inspiration, hands-on training, the importance of having mentors, and working overseas. Yoss shares that his foundation for cooking came from Las Vegas and working for Wolfgang Puck restaurants for nearly eight years. He says he truly learned about people and how to work with different cultures while overseas. Yoss adds, he was in Bali, Thailand, and other countries and when working in a foreign land, managing five hundred people that all have different customs, you learn to adapt very quickly. I asked Yoss about the culture having an impact on his culinary style, he says, “I will never say that I fully understand the fundamentals of Indonesian Cuisine. You know there's hundreds of dialects, there's hundreds of regional cuisines, there's thousands of islands right, you're never going to fully understand that as a foreigner.” He adds, “but what I did get was a good base knowledge and that's definitely inflected the way that I cook these days.” Yoss spent time working with Hai Hospitality before going overseas, and on his return he joined the group again. Hai Hospitality is a restaurant group from Texas, their restaurants include, Uchi, Uchiko, Uchiba, and Loro an Asian smokehouse and bar by James Beard award winners Chef Tyson Cole and Aaron Franklin of Franklin Barbecue. Yoss is known for his in the trenches work style, he says, “you can't lead through email and you can't lead through text, first of all the very first and foremost is you have to get to know and build relationships with your teams and your team doesn't only mean your chef de cuisine or your sous chefs. You need to get to know the line cooks, you need to get to know the prep cooks and you need to be visible.” Adding, “getting out, getting on the road, and getting in the restaurants.” To hear Yoss talk about the importance of mentors, his story behind the recipe for pork shoulder satay, his thoughts on the labor shortage, and what the future holds check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

We’ve been hitting the BBQ trail hard in 2021, but no road trip was bigger than the one we had planned for May. With proper planning and a little help from friends we were able to cram in 20 BBQ meals over the course of five days. Traveling from Houston to Austin to Lubbock to Marfa to Fort Worth to Waco and back home, we were able to try some of the absolute best barbecue in Texas at the following places: Valentina’s BBQ, La Barbecue, Franklin Barbecue, LeRoy and Lewis BBQ, Interstellar BBQ, Evie Mae’s Pit Barbeque (twice), Pitforks and Smoke Rings, Rejino BBQ, Tom and Bingo’s BBQ, Hill Barbecue, Brick Vault Brewery and BBQ, Convenience West BBQ, Goldee’s BBQ, Dayne’s Texas Craft BBQ, Zavala’s Barbecue, Smokeaholics BBQ, Guess Family Barbecue, Helberg Barbecue and Cooper’s BBQ. We recap the trip in this episode, answer some listener questions, and at the end of the episode make a special announcement about some big plans we have for the summer. Interested in sponsoring the show? Contact us! Instagram: @talesfromthepits Email: talesfromthepits@gmail.com

The most important thing you need to know from this episode is that after a lengthy and frustrating "repair process," Bridget finally has her laptop back. You can rest assured she's properly prepped for this episode now that she has her trusty Macbook by her side instead of a PC or a tablet!We released a lot of bonus content this week, we hope you enjoyed our wine episode and our emergency Prince Phillip discussion. We recorded this episode a little earlier than usual and missed the Prince Philip news, so we thought a breaking episode would be a fun bonus for your Saturday night listening!Here's what we chatted about on this week's episode:If you want to celebrate Grilled Cheese Day on Monday, 4/12 in style, try this amazing BBQ Pulled Pork Grilled Cheese sandwich that Nick made this week.Bridget shared this amazing story of William Cabaniss (not cannabis as Nick originally thought) who has raised over $100K for his local food bank by making and selling vanilla extract. Check out the story on People. Nick has always been fascinated by Ancient Egypt and this parade of mummies through the streets of Cairo blew his mind.Bridget is a HUGE jelly bean fan and recommends these Nerds Easter Bumpy Jelly Beans which can be found year round as Big Chewy Nerds.It's BBQ season and Nick has been delving back into one of his favorite cookbooks - Franklin Barbecue by James Beard award winner, Aaron Franklin. Get yourself a copy and get BBQing!If you're looking for a new podcast and like films and pop culture, Nick recommends Film in Black and White.Morbid is a true crime podcast that Bridget is really enjoying right now!Bridget is recommending this Honey Chipotle Pork Kabob recipe for your spring eating this week.And Nick is thrilled that his all time favorite recipe is on this week's meal plan. It's Tri Tip with Chimichurri Sauce that you should definitely try!Thanks so much for listening - we appreciate all the time you spend with us! Did you like our bonus episodes this week? Have any good would you rather questions? Send your feedback our way, we appreciate it.Here's how you can stay up with all of the things Dinner Plus Drinks and get in touch with us: Watch on YouTube Subscribe on YouTubeVisit our websiteLike us on FacebookFollow us on InstagramGet links to subscribe to the podcast in your favorite appOr email us at: hello /at/ dinnerlusdrinks /dot/ comCheers everybody, we'll talk next week!~ Bridget and Nick*If you make a purchase using our links, we may get a small commission. Thanks!

We recently asked on Instagram which barbecue spot would you say is the best in Texas. It’s the age old debate amongst our fellow BBQ nerds and often spurs spirited back and forth. It’s the question Texas Monthly tries to answer every four years and with their new Texas Monthly list coming later in 2021, we felt it would be a good time to start the discussion as well. The submissions we received were varied and spanned much of the state. We decided to make it fun with the two of us flipping a coin to decide who would have to argue the “pros” of why each place receiving multiple votes deserved the top spot and who would have to argue the “cons” side. Spoiler alert: it was pretty hard to find many cons amongst these great joints.  Who do you think deserves the title of “Top BBQ Spot in Texas?” Is it a classic like Louie Mueller or Snow’s? The brisket king and single most influential spot in the state, Franklin Barbecue? A relative newcomer like LeRoy and Lewis or Goldee’s? Current top ten stalwarts like Truth Barbeque or Tejas? Someone else? Let us know your thoughts! Instagram: @talesfromthepits Twitter: @bbqpodcast

In this episode I chat with Stacy Franklin - Franklin Barbecue - Austin, Texas. See all things Franklin Barbecue here: https://franklinbbq.com Hours: Tuesday - Sunday from 11AM - Sold Out Place curbside order here: https://preorder.franklinbbq.com Shop for gift cards or merch here: https://shop.franklinbbq.com See all things Franklin Pits here: https://franklinbbqpits.com Get on the Franklin Pits waiting list here: https://franklinbbqpits.com/#mailing-list Order Franklin Barbecue to be shipped nationwide here via Goldbelly: https://www.goldbelly.com/franklin-barbecue See all things Hot Luck Live Music & Food Festival here: https://www.hotluckfest.com Southern Smoke Foundation here: https://southernsmoke.org/fund Les Dames d’Escoffier International here: https://www.ldeiaustin.org/board-of-directors Learn more about SAFE Alliance here: https://www.safeaustin.org Get the scoop on the Austin food and Wine Alliance here: https://www.austinfoodandwinealliance.org

In this episode, I’m going to tell you about a trip to a restaurant where the food was so incredible, I stopped being hungry for 2 days after eating there and had to force myself to eat. Not only that, I couldn’t write about it and it gave me such a writer’s block that despite having enough content from that visit and many others, I found myself unable to write about anything food related. Visit George Eats Everywhere for more food reviews, food photography, and other food-related content.

(June 2, 2020 – Hour One) The first hour is all BBQ Hall of Fame all the time! Up first, owner of Franklin Barbecue, Aaron Franklin. Thee name that is widely considered to be the beacon of Texas bbq joins me tonight to talk…

LISTEN: Booker, Alex and Sara On Demand 3-18 Can't Beat Booker Booker finally tried Franklin Barbecue!!!! Would you break up with someone because you were not sleep compatible??

Are you “working” from home now?  Perhaps it’s time to take a break and enjoy the latest episode of the National Security Law Podcast.  In a discussion that takes the goal of let’s-not-prepare-too-much to new...

In this episode I interview my buddy Karl Fallenius of OwlBear Barbecue in Denver Colorado. Karl has an incredible story that includes cutting his teeth at the legendary Franklin Barbecue,  slinging barbecue in the CO Underground scene and finally opening a brick and mortar in the heart of Denver.    We dive into his menu and he even gives us a recipe that is at the base of all of his proteins.  He also gives us a peek into the whole Denver Barbecue Scene and share's tips on where you should go if you're ever in the area. My buddy Scott Dube was actually eating at Owlbear while I was interviewing  Karl, you'll get to hear him give us a shout out in the background.   I had the great pleasure of visiting Owlbear in November of last year and I was extremely impressed with the incredible food.  You need to definitely add this to your list if you have not made it out.  I hope you enjoy the story, this is Owlbear Barbecue.   Nashville Tornado Donations Community Foundation https://www.cfmt.org/story/middle-tennessee-emergency-response-fund/ Hands on Nashville - Volunteer opportunities www.hon.org United way of Greater Nashville   American Red Cross     Social Media: IG - @OwlbearBarbecue IG - @the_Owlbear FB - Owlbear Barbecue   2826 Larimer St Denver Colorado, 80205 (720) 667-1181 Th-Sun 11am-6pm owbearbbq@gmail.com www.owlbearbbq.om     Thanks for tuning into the I Crush Barbecue Show! Remember, if you like the show please help us reach more listeners by leaving us a 5 star rating on your favorite App, Subscribe to get all past and future shows, and share with your friends!!    You can find us on Instagram, Facebook, Twitter & TikTok @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, Keep Crushing that Que!   Music Credit: Audionautix- Dirt Road Traveler

Whoa, it's been a full year since Racist Sandwich switched off the lights and took what was, then, an indefinite hiatus. We're so glad we made the decision to come back. We may be down two essential members, but we're stronger and hungrier than ever! To celebrate how far we've come, we wanted to highlight one of our proudest moments of the past year: getting nominated for a James Beard Award for our episode on the erasure of barbecue's Black roots in America. -- We're talking barbecue. It's delicious, it's trendy, it's decidedly American. But barbecue's story today has pretty huge holes. Over the past several years, joints like Franklin Barbecue in Austin have commandeered the barbecue narrative, and mainstream food media have fallen over themselves to give Aaron Franklin and Central Texas pit masters like him their spotlight – largely ignoring the regional diversity of barbecue in Texas (and across the South) and ultimately erasing the Black and Brown folks who created it and built its legacy. For this reported episode, Stephanie talks to Soul Food Scholar Adrian Miller, Texas Monthly barbecue editor Daniel Vaughn; Brent and Juan Reaves, co-owners of Smokey John's Bar-B-Que in Dallas; and Johnny Walker, owner and pitmaster at Momma Jean's BBQ in Lampasas, Texas. Produced by Stephanie Kuo. Music by Robert Earl Keen, Pierce Murphy, AF the Naysayer, Blue Dot Sessions and Brad Turner.

Gary and Michael snake draft America's top 10 restaurants of the decade, including Mission Chinese Food, Franklin Barbecue, Sqirl, State Bird Provisions and The Grey. Gary also breaks down his top 10 meals of the 2010s, and the duo debate whether any Portland restaurant deserves a shot at a national best-of-the-decade list.

Ben Lambert started cooking meat over fire at an early age, hunting and cooking animals with his dad. After a varied career that included everything from working as a tattoo artist to a slaughterhouse job to being a meat cutter at an old school joint, Ben eventually made his way to Austin where he’d meet his wife Sarah. It was in Austin that his professional cooking career began to take shape. Ben worked at a well regarded place for its time, Blue Ox BBQ, and when a job opened up at Franklin Barbecue, he made the leap over there. For the next five years Ben honed his craft in the Franklin pit room with dreams of eventually opening his own place.In mid-2019 the time had finally come for the Lamberts to  launch their own business, JNL Barbecue. JNL is now serving at Buzz Mill in East Austin in their new service trailer with the meats smoked on a thousand gallon Mill Scale pit. Open weekends for now, Ben and Sarah are expanding their menu and hours as they get their operations streamlined. Armed with an undeniable dedication to the craft and a wealth of cooking knowledge, expect big things from JNL Barbecue.   Catch JNL Barbecue on Instagram: https://www.instagram.com/jnlbarbecue   And Facebook: https://www.facebook.com/jnlbarbecue/  

Shane Stiles' dream to open a quality barbecue restaurant came to fruition in 2011 when the craft barbecue scene was just emerging. Franklin Barbecue's brick and mortar had recently opened and the sides at the vast majority of BBQ restaurants were an afterthought. Shane reached out to Lance Kirkpatrick, a veteran pitmaster whose recent foray into fine dining had faltered, and the stage was set for Stiles Switch BBQ and Brew. Two years after open Stiles Switch landed a spot in the TMBBQ top 50, but they would continue to innovate. Stile's wife, Catherine, launched a successful Bloody Mary mix that infused their barbecue sauce. They launched the 12 days of smoked meat; a daily special each of 12 days in December. A second restaurant concept called The Switch held its grand opening in 2018, stretching the boundaries of a barbecue restaurant while still being rooted in the classic Texas proteins. Over the years Shane and Lance have built an all star team of pitmasters and continue to refine their processes. Chris McGhee had a custom sausage smoker built for The Switch's Dripping Springs location, which also featured four Moberg 1,000 gallon pits in their pitroom. Keep up with Stiles Switch at www.stilesswitchbbq.com Open Tue-Thur 11am-9PMFri-Sat 11am-10pmSun 11am-9pm Twitter: https://twitter.com/StilesSwitchBBQInstagram: https://www.instagram.com/stilesswitchbbq/Facebook: https://www.facebook.com/StilesSwitchBBQ/ and The Switch in Dripping Springs at https://www.theswitchdripping.com/ Open Tue-Thur 11am-8:30pmFri-Sat 11am-9:30pmSun 10:30am-8:30pm Sunday Brunch 10:30am-3pm Twitter: https://twitter.com/theswitchbbqInstagram: https://www.instagram.com/theswitchdripping/Facebook: https://www.facebook.com/TheSwitchDripping/ Don't forget to check out BBQ Wife at http://www.barbecuewife.com/

Aaron Franklin of Franklin Barbecue joins Trey Elling & Brad Kellner to discuss his book, FRANKLIN STEAK: DRY AGED. LIVE FIRED. PURE BEEF. The conversation includes the value of a good butcher, various ways to cook a steak, when to salt before cooking, grass versus grain-fed beef, and more.

In this episode I chat with Karl Fallenius from Owlbear Barbecue in Denver, Colorado. Karl shares his incredibly interesting, and challenging, journey to opening his spot in the RiNo district of Denver. He share his time spent in Austin, where he cooked at Franklin Barbecue for over year, and what he was planning on bringing back to Denver. There were a million and one hurdles along the way that he had to get through to where they are today. Which is cooking fantastic central Texas style BBQ with Karl's own twist. Bonus for this interview, his daughter joins him for spells to let him know that he wants his attention just as much as we do.See all things Owlbear Barbecue here: http://www.owlbearbbq.comHours:Thursday - Sunday | 11AM - Sold OutCheck Owlbear on Instagram here: https://www.instagram.com/owlbearbarbecueSee Owlbear on Facebook here: https://www.facebook.com/OwlbearBarbecue

The King of Que. The Sauce Boss. The Meat Maestro. These are some of the nicknames we were afraid to call Aaron Franklin to his face. The Brisket Boy himself met with Joe and Laura, the Burnt Ends Friends, to discuss his iconic Austin eatery, the meat of friendship, and of course, something weird. Aaron's new book is called Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. You can buy it where they sell things like books. Become a patron of Heavy Friending! https://www.patreon.com/heavyfriending AND Follow Heavy Friending on Facebook, Instagram, and Twitter!  @HeavyFriending everywhere.  Laura: @primoalien Joe: @mrjoebarlow

Welcome to Episode 65 of the podcast! Original Air Date: October 16, 2019 The Eat More Barbecue Podcast is a proud part of the Alberta Podcast Network, powered by ATB. Be sure to visit www.seatgiant.ca for tickets to all the hottest sporting events, concerts and theatre. Use the code ‘APN' at checkout and save 5% off your purchase while helping out the Alberta Podcast Network. Visit the Canadian BBQ Society website at www.cbbqs.ca for a full calendar of events, team info and results from past competitions. I'm excited to be acting as emcee for the 2 And Out CFL Podcast live event coming up in Calgary during Grey Cup week. The event is happening Thursday, November 21st at 2:30pm at Booker's BBQ Grill & Crabshack and is officially sold out. I do have a couple of tickets that I'll be giving away, so stay tuned to the podcast in coming weeks. You can also contact Booker's directly to book a table for your group. My guest this week is Pete Cummings from Red Deer, AB. Pete is the man behind Smokey Beard BBQ and has been doing pop ups at Blindman Brewing in Lacombe, AB. Instagram: @smokeybeardbbq Facebook: Smokey Beard BBQ Blindman Brewing is online at www.blindmanbrewing.com and on social: Facebook: Blindman Brewing Instagram @ Twitter: @blindmanbrewery Pete's Texas BBQ trip included visits to: Franklin Barbecue in Austin, www.franklinbbq.com 2M Smokehouse in San Antonio, www.2msmokehouse.com Snow's BBQ in Lexington, www.snowsbbq.com City Market in Luling and Smitty's Market in Lockhart, www.smittysmarket.com This episode of The Eat More Barbecue Podcast is brought to you by TELUS World of Science Edmonton, home of the Canadian debut of Marvel: Universe of Super Heroes. The exhibition runs October 19 to February 17 in Edmonton and features more than 300 artifacts, costumes, props and interactive elements to bring the Marvel Universe to life. 2019 marks the 80th anniversary of Marvel and you'll be able to learn the story of Marvel and its influence on visual culture and see rare, hand-drawn images of iconic heroes such as Spider-Man, Black Panther and Captain America and much more. This is currently the only location in Canada for this exhibition and you can buy your tickets today at www.telusworldofscienceedmonton.ca There is a hotel deal available on the site as well for those travelling. Check out the Alberta BBQ Trail at www.eatmorebarbecue.ca/alberta-bbq-trail and follow on Twitter @bbq_trail or Instagram at albertabbqtrail. Visit the website for a region by region listing of Alberta BBQ restaurants, and use the hashtag #albertabbqtrail on your social media posts. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Eat More Barbecue can be found at www.eatmorebarbecue.ca, on Facebook & Instagram at eat_more_barbecue and on Twitter @eatmorebarbecue. My email is eatmorebarbecue@gmail.com Thanks for listening. Please subscribe, rate and review. This podcast is a www.EatMoreBarbecue.ca production.

Content warning: This episode is almost entirely about cooking meat. If you find that subject to be unpleasant, you may want to hold out for next week's episode! Emily brings the case against her husband Eric. Eric enjoys smoking meats and brisket in particular. Emily complains that smokes brisket too often and that he doesn't manage his time properly during the smoking process. Eric says the brisket is done when it’s done. With Expert Witness Aaron Franklin of Austin's beloved Franklin Barbecue! Huge thanks to Aaron Franklin for joining us this week! His newest book is Franklin Steak. You can also read about his brisket technique in Franklin Barbecue: A Meat-Smoking Manifesto. Thank you to Will Beecher, Daniel Gilbert, & Emily JoAnn Holasek for naming this week's case! To suggest a title for a future episode, follow Judge John Hodgman on Facebook. We regularly put out a call for submissions.  

In this episode I chat with Andrew Soto from Butter's BBQ in Mathis, Texas(a town with only 3 street lights). We get into his background, which included working at a refinery at age 19. We discuss the epiphany he had when he visited Franklin Barbecue in Austin, which was completely different than any BBQ he had ever had. He turned that newfound passion for BBQ into a barbecue business, building a smoker and selling out an old tax office. We go into the low(it’s been difficult to get people to understand what they were doing when they aren't used to this style of BBQ) and the highs(making the Texas Monthly Top 25 Best New BBQ Joints. I think you'll really enjoy this.We discuss his menu in depth, which borrows from his heritage and food he grew up on, as well as beef cheek barbacoa on Saturdays and Sundays.Hours: Wednesday Through Sunday - 11AM til Sold OutMathis is 1.5 hours from San Antonio and 2.5 to 3 hours to Austin.Check out Butter's on Instagram here: https://www.instagram.com/butters_bbqFind Butter's BBQ on Facebook here: https://www.facebook.com/BUTTERSBBQ

How focused are you on your overall business plan? Do you have an evaluation plan? Are you utilizing checklists or measurements to ensure the plan is followed through consistently? These are questions to consider when constructing a business plan and can be a resource of habit. Listen in, as Phil explains how you can apply your answers as a guide to success. Resources: Aaron Franklin’s MasterClass: https://bit.ly/2YFWGg9 Aaron Franklin’s restaurant, Franklin Barbecue: https://bit.ly/2MxJoQ3 “The Southern Foodways Alliance Guide to Cocktails “ by Jerry Slater: https://bit.ly/2Znk4zZ Krista and Jerry Slater’s restaurant, The Expat: https://bit.ly/319kavg Please send comments, questions, and feedback to: mojo@cannonfinancial.com Please send First Friday Feedback submissions to: mojo@cannonfinancial.com

In this episode I chat with Mauro Chiefari who is currently cooking(among other things) at Franklin BBQ in Austin, Texas. We talk about his background, growing up in Italy, his culinary background, his moving to the United States and eventually getting to his now home, Austin, Texas. We go deeply into his passion for BBQ which pushed him to his time at Kerlin BBQ and eventually to Loro and where he now works, Franklin Barbecue. We end by talking about his cool new film project.Follow Mauro's journey on Facebook here: https://www.facebook.com/profile.php?id=100000436815509 Follow Texicana BBQ here: https://www.instagram.com/texicanabbq_See Texicana on YouTube here: http://bit.ly/2TDKvSn Sign up for The Smoke Sheet at: https://www.bbqnewsletter.comFollow The Smoke Sheet on Instagram: https://www.instagram.com/thesmokesheetSee The Smoke Sheet on Facebook here: https://www.facebook.com/thesmokesheetCheck out The Smoke Sheet on Twitter here: https://twitter.com/thesmokesheet See the YouTube version of this interview here: https://www.youtube.com/watch?v=UuEZcvsTDJg Kevin's BBQ Joints on Twitter Kevin's BBQ Joints on Instagram Kevin's BBQ Joints on Facebook

Hey y'all! We're back in Texas with producer Stephanie Kuo, as she takes us on another tasty, tasty trip across her home state. This week, we're talking barbecue. It's delicious, it's trendy, it's decidedly American. But its story today has pretty huge holes. Over the past several years, joints like Franklin Barbecue in Austin have commandeered the barbecue narrative, and mainstream food media have fallen over themselves to give Aaron Franklin and Central Texas pitmasters like him their spotlight — largely ignoring the regional diversity of barbecue in Texas (and across the South) and ultimately erasing the Black and Brown folks who created it and built its legacy. For this reported episode, Stephanie talks to Soul Food Scholar Adrian Miller, Texas Monthly barbecue editor Daniel Vaughn; Brent and Juan Reaves, co-owners of Smokey John's Bar-B-Que in Dallas; and Johnny Walker, owner and pitmaster at Momma Jean's BBQ in Lampasas, Texas. Produced by Stephanie Kuo. Music by Robert Earl Keen, Pierce Murphy, AF the Naysayer and Blue Dot Sessions.

This week we recap the biggest news and happenings around the world of barbecue, including a big pitmaster departures at Franklin Barbecue and La Barbecue. We also talk about the latest word on upcoming BBQ joints opening in the near future such as The Switch, Blood Bros., Micklethwait, and more. A quick word on our recent Doubleback BBQ pop up as well as a final thank you to everyone who helped make the Santa Fe High School benefit the success it was. Tune in every week to hear more stories and interviews!

We love meeting up with fellow barbecue fans to eat and talk 'cue, and there's no better place for that than the tailgate atmosphere that is the Franklin Barbecue line. When we decided to make our yearly pilgrimage to Franklin, we asked if any friends and listeners to the show would like to join us.   A crew of nine of us arrived early on a Friday morning to wait our turn for some of the famed smoked meats from Franklin Barbecue. From Houston to San Antonio to Austin, we convened from different parts of the state to talk barbecue and decided to turn on the microphones!   Some of the topics we discuss include our first eye opening barbecue experiences, which one barbecue joint each of us would want to bring on a deserted island, and what joints we're looking forward to going to next. This episode includes tons of shoutouts including Feges BBQ, Zavala's Barbecue, LeRoy and Lewis, Louie Mueller BBQ, and many more.   Joined by our friends Justin Catrett, Taylor and Terry Osborn, Cory Gregg, Spencer Hoffman and others, we had a blast talking barbecue and then of course eating copious amounts of meat once we got to the ordering counter. Many of our group of course couldn't stop there and ended up at various places such as Terry Black's, LeRoy and Lewis, and Truth Barbeque.   From a semi serious discussion of great barbecue to building a life raft out of Truth cakes, listen in and join us out on the trail sometime!   Be sure to subscribe, rate, and review us on your preferred listening app. Tell a friend and help us grow! Twitter: @bbqpodcast Instagram: TalesFromthePits

Tales From the Pits has been traveling and eating barbecue. We've been out on the BBQ trail quite a bit over the last couple of months, and the foreseeable future looks just as busy. In this episode we reflect on new restaurant openings including our extended thoughts on Loro, the new Asian smokehouse restaurant from acclaimed chef Tyson Cole and Aaron Franklin of the world famous Franklin Barbecue. We've also been to the newly opened Feges BBQ in Houston and provide some early feedback on their newly launched venture. Also included in the episode are some words on recent trips to Bodacious Bar-B-Q, LeRoy and Lewis BBQ, Banger's in Austin on their recent whole hog cooking, and much more. The near future looks bright on the BBQ front as we'll be going to both the Houston BBQ Festival and the Red Dirt BBQ and Music Festival. We're getting deeper into research and recording for our History of Texas BBQ Series and will be continuing on the road with that in the coming months. We also get into the early entries we've received in our Yeti cooler full of goodies giveway and some fan shoutouts from some of the many great listeners that have contacted us. Catch us out on the road and say hi and be sure to subscribe, rate, and review us on your preferred listening app. Tell a friend and help us grow! Twitter: @bbpodcast Instagram: TalesFromthePits  

Listen in as we recap a 5 stop barbecue run where we hit up Pinkerton's Barbecue, Victorian's Barbecue, Feges BBQ, Buck's Barbeque Co., and wound up at Tin Roof Barbecue for their grand re-opening after a recent fire. We met up with John Brotherton and Marvin Briley of Brotherton Black Iron Barbecue and Russell and Misty Reogels of Roegel's Barbecue Co at three of the stops and ran across a number of BBQ trail friends. We tell you where you can find some tasty cheesey squash in Houston What are the most misprounounced names in barbecue? We pronounce Feges, Roegels, Kreuz, Micklethwait, Evie (Mae's), tell you our peet peeve around mispronouncing Franklin Barbecue, and the many ways to say Mueller We draw the winning name for the $50 Opie's Barbecue gift certificate and tshirt We discuss the topic of traditional and non traditional barbecue  

Chance encounters at Franklin Barbecue and la Barbecue set the stage for Dylan Taylor's shift from pursuing a music degree to jumping headfirst into the barbecue world at Terry Black's Barbecue as a meat cutter. Dylan later worked for la Barbecue and helped train staff at Lewis Barbecue in Charleston before landing his current gig at Truth Barbecue. In between all that Dylan and friends have gone on epic barbecue-centric road trips and he describes his experiences sampling the different styles of barbecue across the country and how they compare to central Texas style. Kansas City, Memphis, The Carolinas, and Dylan's favorite Texas BBQ stops are discussed. He also tells us why he takes pictures of his meat. Check out a special prize giveaway on this episode! Listen in and follow us on Instagram (TalesFromThe Pits) for more info on a great gift package from Opie's Barbecue!    

Aaron Franklin is the pitmaster behind Franklin Barbecue, the Austin barbecue restaurant that has had Texans and tourists lining up since it opened in 2009. Despite the high demand, Franklin is adamant about never opening up a second location, and on this week’s episode, he chats with hosts Helen and Greg about why that’s the case and how he’s expanding his business in a different way. Learn more about your ad choices. Visit megaphone.fm/adchoices

Austin American-Statesman restaurant critic Matthew Odam calls in to chat with Chris and Alison. They discuss his recent skirmish with a Washington Post food writer who claims that a D.C. barbecue joint has better brisket than Austin’s revered Franklin Barbecue, and exciting smoked-meat happenings in Austin. Support the show.

Zack, Mike, and Thanh celebrate the 100th episode of The Productivity Show by standing in line for hours to get some famous Franklin Barbecue in Austin. They chat about why celebrating your wins is important and interview their fellow customers in line for barbecue about how they celebrate success. Cheat Sheet How to celebrate a win […]

Zack, Mike, and Thanh celebrate the 100th episode of The Productivity Show by standing in line for hours to get some famous Franklin Barbecue in Austin. They chat about why celebrating your wins is important and interview their fellow customers in line for barbecue about how they celebrate success. Cheat Sheet How to celebrate a win […]

Goodsnitch, the “Anti-Yelp”: Snitches don’t end up in ditches! Jennifer Maldonado, Sr. Business Analyst & Voice of the Gamer program owner at Activision Customer Hero: Middle School Entrepreneur fills a Huge Customer Experience Gap     SPONSOR MESSAGE     Did you know that by 2016 eighty-nine percent of companies will compete mainly by the customer experience they provide? How are you preparing for this? Your survey data and customer journey map only tell part of the story.     Get your whole organization started on the right foot with a CXI® Touchpoint Inventory Workshop. 360Connext uses a trademarked method that’s designed to transcend silos and tell the whole story from the customer’s perspective. These workshops are proven to help companies across many industries align their priorities, strengthen a customer-centric culture, and make improvements where they are needed the most.     2016 is right around the corner! Visit 360connext.com to get started today!     Is this new “Anti-Yelp” company starting a revolution in gathering customer feedback?     Adam and Jeannie talk about Goodsnitch, a new company that allows businesses to gather honest customer feedback on a private basis.     Would customers rather contact you directly than “light you up” on Yelp or other public channels? Goodsnitch could make the difference for customers seeking real solutions instead of retribution, and for business owners who want a fair chance to make things right.     Discussion begins at 01:45     Jennifer Maldonado, Sr. Business Analyst & Voice of the Gamer program owner at Activision     Jennifer discusses how she implemented her Voice of the Customer expertise in the new Voice of the Gamer program at Activision. Is the approach to customer experience different in the video game industry?     Jennifer stresses the importance and benefits of handling customer issues in-channel as opposed to the traditional model of sending the customer to another channel, like a web page or phone number, or even another company, to solve an issue.     Jennifer also explains new ways to request customer feedback, and how rewording survey questions can make a huge difference when generating Customer Effort Scores.     Discussion begins at 07:13       Customer Hero, Customer Zero: Pint-Sized Entrepreneur Fills a Huge Customer experience Gap     Have you heard of Franklin Barbecue in Austin? They are so popular that customers flock in from all over the country and have to wait in long lines to get their food.     Desmond, a middle school student, has the answer for these long lines. You won’t believe what this young genius has done to help fill the customer experience gap for this popular take-out restaurant.     Desmond’s venture has inspired Adam and Jeannie to discuss the “add-on” customer experience. Can third parties that step in to improve upon the experiences we provide give us clues about our next innovations?     Discussion begins at 24:28       People, Places, and Things from the Podcast:     Guest Speaker / People   Jennifer Maldonado has served and dedicated Voice of the Customer and Customer Experience roles for seven years. She recently launched Activision's Voice of the Gamer program and manages the company's Customer Service Analytics team. Jennifer places a heavy focus on process redesign and foundational work enabling trustworthy data and actionable insights, as well as on fostering a client-centric culture by way of storytelling and socializing the Voice and the Customer. LinkedIn | Twitter Goodsnitch Activision Franklin Barbecue BBQ FastPass     Take care of yourself and take care of your customers.     Learn more about your ad choices. Visit megaphone.fm/adchoices

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today on Eat Your Words, host Cathy Erway gets Aaron on the line to talk not only his critically lauded, award winning barbecue but also highlights from his debut book, “Franklin Barbecue: A Meat-Smoking Manifesto.” Unlocking the secrets behind truly great barbecue along with years’ worth of hard-won knowledge, Aaron shares that this book is his resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible! What’s next for Aaron? Tune in for an essential summer episode! This program was brought to you by Fairway Market. “If you follow your heart and do something that you’re proud of, who cares if you’re busy or not?” [18:00] “There is no recipe other than barbecue sauce that will actually work for barbecue… it’s more of a craft than being able to follow a black and white recipe.” [20:00] —Aaron Franklin on Eat Your Words

The Clever Cookstr shares some cookbook picks for the summer season: No-Churn Ice Cream, Franklin Barbecue, and Mrs. Wheelbarrow's Practical Pantry. Read the full transcript here: http://bit.ly/1HEfnU4

In this tenth episode of I Live In Dallas Radio, I sit down with Will Fleischman and Tim McLaughlin, the Pitmasters for Lockhart Smokehouse. Specializing in central Texas style barbecue, Lockhart Smokehouse has been racking up enthusiastic reviews and accolades over the past two years since their opening. Owned by Jeff Bergus and Jill Grobowsky Bergus, The name "Lockhart Smokehouse" was chosen as more them mere homage to the Texas Barbecue capital. Jill is the granddaughter of Edgar "Papa" Schmidt, who ran Kreuz Market in Lockhart Texas, from the time he purchased it from the Kreuz family in 1948, until he passed it onto his sons in the 1980's. Having a dream of bringing a good Central Texas style BBQ place to the DFW area, Jill and Jeff joined forces with Pitmasters Tim McLaughlin, and Will Fleischman. An Interview with Tim and Will Tim has over 15 years experience as a fine dining chef, and trained with the legendary Pitmaster Roy Perez at Kreuz's Market. Will, hailing from rural Wisconsin, has worked as a chef in China, and was named by Southern Living in 2012 as one of the Ten Best Pitmasters in the South, a list that also includes Aaron Franklin, founder of the acclaimed Franklin Barbecue in Austin. This Internet Radio show was recorded live in the main dining room at Lockhart Smokehouse, situated in the heart of the Bishop Arts district at the corner of Davis and Bishop streets.  The three of us gathered around a table to talk about wood, fire, smoke, meat, and an abiding love of all things barbecue. We also discuss the culinary backgrounds of  Will and Tim, what "No Forks, No Sauce Needed" means, and the central Texas style of BBQ. [powerpress] Listen as: Tim talks about the most challenging BBQ meat to cook Will talks about some of the most unique items ever offered on the menu I talk about the BBQ item I find to be "meat candy" Will and Tim talk about their favorite BBQ places The story behind Will's very unique cow tattoo Their reaction to a 1 star restaurant review by a local reporter   Links: Lockhart Smokehouse- Main SiteLockhart Smokehouse's FacbookLockhart Smokehouse Twitter