Podcast appearances and mentions of franklin bbq

When in Austin I had the chance to eat at the famous Franklin BBQ. It is much different from KC BBQ. The turkey was amazing and the adventure was fun. I did a typical review. Enjoy.

(July 30, 2024 - Hour One)9:14pm - Aaron Franklin from Franklin BBQ.9:35pm - Bill Oakley - Fast Food Expert ReviewerWatch Live Below:FacebookYouTube LiveTwitterThe BBQ Central Show SponsorsWinners Products  Primo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsFamous Dave's All Star BBQ SeriesPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!

EVs for personal use has seen steady growth over the past few years. One area we'll begin seeing more growth in is EV commercial fleet use. There are many considerations a fleet manager must work through to transition from internal combustion engine (ICE) to electric vehicles (EV). Choosing the right vehicles, building out the right charging platform, and EV software selection are just a few of the challenges. Jay Hudson, Fleet Sales Director for Blink Charging joins me to talk through some ideas that will help a fleet manager make the change to EV. Thank you for listening and please take a moment to subscribe, rate, and review our show on your favorite app. Also check our YouTube playlistTo get a hold of us here at Keepin' The Lights On, please email: podcast@graybar.comTo reach Jay on LinkedIn:  https://www.linkedin.com/in/jay-hudson-87483819/Learn more about Blink Charging: https://blinkcharging.com/Salt Lick BBQ: https://saltlickbbq.com/Terry Blacks: https://terryblacksbbq.com/Franklin BBQ: https://franklinbbq.com/Podcast site: https://graybar.com/podcastYouTube version: https://youtu.be/stjzF_6uR60YouTube Playlist: https://www.youtube.com/watch?v=_QgyTlkZ4xY&list=PL9APwpYBHNe_MWgq-FW_GQfx2EjUxAVG1&pp=gAQBiAQB

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

(October 24, 2023 - Hour One)9:14pm - What are the steps to opening and then running a vibrant BBQ supply business? Rick Martin, founder of Texas Star Grill Shop joins me to discuss this very topic. He currently has 4 locations around the greater Houston Metro area and we will dive into the ins and outs of what it takes to win in this line of work. We will also talk about how he brings in new lines to sell and we will also talk about how he (and his staff) goes about showing the right products to potential customers. Rick is a wealth of knowledge in this space and I am looking forward to talking to him tonight.9:35pm - There is a good chance that Rick and I continue into this part of the show as well. We will talk about the Franklin BBQ pit and how he positions it to potential buyers. If you recall, a few months ago, Sam The Cooking Guy found the retail price for the Franklin pit to be a bit "hefty" so I will ask Rick how they overcome this initial objection from the consumer when it comes up.The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!

(October 10, 2023 - Hour Two)10:14 - Coming in for the 2nd hour is one of the most recognized names in BBQ today, Aaron Franklin. Aaron is out promoting his brand of offset BBQ pit that has recently been brought to market. Yes, we have mentioned it on this show for the past few weeks (they sponsor the show) but it is high time the guy in charge of getting these into the consumers hands sits down and talks all about them...from the inside out!10:35pm - Aaron closes the show tonight as we talk about the state of the BBQ restaurant, his other restaurant interests, the books and any other items he has going on as 2023 rapidly comes to a close! It's been a little while since Aaron has been on the show so I am excited to talk with him this evening!The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!

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

“Great brands don't chase customers; customers chase great brands.”- Gary Friedman, CEO Restoration HardwareAs we take a few weeks off before returning with Season 6, we dig into the back catalog to go deep on #7 ("Memorable") in Steve's 8 Essentials of Remarkable Retail framework. Being Memorable is critical to not simply offering a slightly better version of mediocre and competing relentlessly on discounts. Done right, it is the key to long-term growth, profits and customer loyalty.In unpacking this essential we discuss how to own the "real estate of the mind," and what we mean when we talk about "experience" as something other than the latest bright shiny object. Drawing on key take-aways from Steve's best-selling book, we define the six characteristics of memorable and discuss case studies that illustrate the various ways leading retailers are implementing memorable strategies including mega-brands like RH, Nordstrom, Nebraska Furniture Mart and Amazon, along with "special not big" retailers such as Franklin BBQ and Blue Star Donuts. About UsSteve Dennis is an advisor, keynote speaker and author on strategic growth and business innovation. You can learn more about Steve on his       website.    The expanded and revised edition of his bestselling book  Remarkable Retail: How To Win & Keep Customers in the Age of Disruption is now available at  Amazon or just about anywhere else books are sold. Steve regularly shares his insights in his role as a      Forbes senior contributor and on       Twitter and       LinkedIn. You can also check out his speaker "sizzle" reel      here.Michael LeBlanc  is the Founder & President of M.E. LeBlanc & Company Inc and a Senior Advisor to Retail Council of Canada as part of his advisory and consulting practice.   He brings 25+ years of brand/retail/marketing & eCommerce leadership experience, and has been on the front lines of retail industry change for his entire career.  Michael is the producer and host of a network of leading podcasts including Canada's top retail industry podcast,       The Voice of Retail, plus  Global E-Commerce Tech Talks  ,      The Food Professor  with Dr. Sylvain Charlebois and now in its second season, Conversations with CommerceNext!  You can learn more about Michael   here  or on     LinkedIn. Be sure and check out Michael's latest venture for fun and influencer riches - Last Request Barbecue,  his YouTube BBQ cooking channel!

Sometimes, a food experience can be life changing. Such was the case for Adam Bielke whose world was turned upside down by a fateful trip to Austin's legendary Franklin BBQ. This week on FoodCrush, we're sitting down with Bielke and his wife Cindi, the owners of Sweet Smoke BBQ, to chat about the meal that changed everything. From the meal that birthed an obsession with Texas style BBQ, to the research that went into trying to recreate the flavors at home, we're delving deep with this couple whose collective passion for smoked meats prompted them to leave their careers behind to launch a business of their own. Along the way, we learn more about the creative dishes served up at Sweet Smoke BBQ, including their phenomenal smoked brisket smashburger, which earned accolades from Lori's Burger Trail series.

Can you even have a food podcast without chatting with Aaron Franklin of Franklin BBQ in Austin? Well, we finally got him on the show to talk brisket, of course. Plus, a fun segment about the growing edibles industry(yes, really) in Portland, Oregon. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Lee and Glenn for this special Texas BBQ episode featuring  Aaron Franklin of Franklin's BBQ fame along with Ivan Vires with BBQ Social a Youtube BBQ channel creator. You won't want to miss this mouth watering episode to hear from the man himself how Aaron went from a BBQ trailer along I35 to the top BBQ restaurant in the country in just couple years.  Even with selling out of BBQ during lunch every day he is open there have been challenges along the way including the restaurant burning down from hurricane winds in Central Texas!  After a wildly successful BBQ restaurant, an amazingly well-crafted line of BBQ smokers and a couple of Loro Asian smokehouses, hear what's next for Franklin, hint… it's not far from his current BBQ home. Listen closely to this smokin hot episode to see when we are planning to eat at Franklin's to celebrate Ivan's 100th trip thru the longest BBQ line around!  Come and join us!

After you hear thisI promise you're gonna say "you should've just driven there" LOL!!!

WHAT...Booker just gave away Alex's vacuum??? ----- Booker's got a new game for us to see how good we know pop music ----- What's Trending: It's not looking good for Anne Heche AND K-Fed probably regrets leaking those videos of his kids and Britney! ----- Why are we treating Tyson's Tacos like it's Franklin BBQ??? ----- Can't Beat Booker with Erika in South Austin

He thinks that cartooning has gotten worse in the last ten years, loves Franklin BBQ and misses Texas. Cartoonist Matthew Diffee takes a Beyond the Mic Short Cut discussing the 2nd revised edition of “The Best of the Rejection Collection: 297 cartoons that were too dark, too weird or too dirty for the New Yorker”. Beyond the Mic with Sean Dillon is the conversation series where actors, artists, authors, and more go deeper than a traditional interview. They go “Beyond the Mic”.

We lay out the nominees for this year’s Peltoncast Hall of Fame vote before welcoming on author Jordan Mackay to discuss what he learned writing about barbecue with Aaron Franklin of Franklin BBQ, then wrap up with a discussion of … Continue reading → Continue reading →

We lay out the nominees for this year’s Peltoncast Hall of Fame vote before welcoming on author Jordan Mackay to discuss what he learned writing about barbecue with Aaron Franklin of Franklin BBQ, then wrap up with a discussion of … Continue reading →

This week, Matt Amos, Chet Sears and Troy Trussell cover the decline in singing talent. Matt blames autotune, Chet thinks it is because new artists don't cut their teeth by playing live. They spend all of their time singing on camera. Chet then has a genius idea for Sirius XM Satellite radio. The Top 3 smoked meats turns into a discussion on how BBQ sauce should only be applied by the eater, not the cook. The good word segment comes from John when Jesus tells his followers that he is the bread of life. Topics discussed: What's On Your Mind: Matt talks about the decline in singing talent over the years. Top 3 Smoked Meats: brisket, smoked sausage, pulled pork, down home sausage, ribs, hot links, summer sausage, burnt ends, pork butt A Good Word John 6:35 Bread. "I am the bread of life." Jason Aldean, Sirius XM, Prime Country, Willie's Roadhouse, 90's on 9, Guns n Roses, live music, autotune, Milli Vanilli, 1997, Bad Bunny, Tessy Lou Williams, Chris Stapleton, radio, Garth Brooks, LSU, Tiger Stadium, Garthquake, Avett Brothers, David Crowder, Seven Nation Army, Louisiana, flooded timber, when pigs fly, BBQ City, Ruston Louisiana, hot dog, Franklin BBQ, beef prices, golf tournament, buffet, meat sweats, golf stories, Links mentioned in this episode: https://www.hardheadedpodcast.com/ http://admiralspennant.com/ https://tessylouwilliams.com https://www.whenpigsflywichita.com This podcast is hosted by ZenCast.fm

Today on the podcast Eric is joined by Mary Clarkson to discuss the latest news from the Houston restaurant and bar scene including Burger Bodega opening this summer, Benjy Levit's new concept, and Daniel Wolfe's fundraising efforts. In the Restaurants of the Week section BCN and Blue Stone Lane. In the Guest of the Week portion Eric is joined by Aaron Franklin of Loro. Aaron speaks with Eric about how Loro came together, his role in shaping the menu, why he decided to come to Houston for this, his approach with Loro with it's vast array of menu options, how the concept is doing so far, feeling the love from locals, whether more locations could be in the cards for the future, building the grill at Wild Oats, Franklin BBQ being back to normal since the pandemic started, his new sandwich shop concept that's in the works, and much more! Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com, such as: Houston Food Influencer's Smash Burger Pop-Up Finds a Permanent Home on Washington Avenue Benjy Levit's New 'Urban Treehouse' Wine Bar Blossoms in Rice Village Courageous Houston Chef Battling Cancer Uncorks April Fundraiser to Help Restaurant Workers in Need New Heights Patio Bar with Sweeping Downtown Views, Treehouse Vibes, and Cool Cocktails Sets Open Date Casual New Neighborhood Bar bringing Craft Brews, Late-Night Eats, and Major Upside to Garden Oaks/Oak Forest Sizzling New Steakhouse Boasting Italian Fare Sets Open Date in Hot Montrose Mixed-Use Hub

Austin health officials make a slight tweak to our local COVID measurement scale, in which there's good news in a recent drop in daily hospitalizations, but bad news in a 95% spike in new cases and a new record-high CTR. The first U.S. Omicron death is recorded in Harris County - a great idea to get up to speed on vaccinations and boosters now. Franklin BBQ begins a week-long shutdown after a third of its crew tests positive. AISD kindergarten thru third grade teachers will be required to undergo 60 hours of state-mandated reading instruction training - without pay. Travis County Sheriff's deputies stop almost 1,000 speeders during a November crackdown on southern roadways FM 812 and FM 1826. Amazon plans to add 2,000 jobs in Austin over the next few years. A new seafood option is coming to South Congress courtesy of Trudy's. And you thought an expected Christmas afternoon high of 81 was weird - that's been revised to an expected high of 85.

Borízű extra gasztro-világpanoráma. Adorjányi Máriusz bbq-guru elhelyezi az Austin–Taskent tengelyen a grill-kisantant fojtogató gyűrűjében főzögető magyar konyhát.  Rázüstök a buharai emír udvarából, a Franklin BBQ sorának Twittere, azeri kajasámán, ujgur feltámadás. Részletesebb tartalomismertetés, linkek, videók a 444 cikkében. 

COVID numbers remain in low Stage 3 range as statewide hospitalizations recede to pre-surge levels - 36 new cases have been traced back to the ACL Festival. AISD prepares to help vaccinate kids with approval for 5-12 expected early next month. Del Valle High is put on hold after a student pulls a BB gun in the cafeteria. Lt. Governor Dan Patrick wants a fourth special session of the Texas Legislature, but the Governor demurs for now. Austin's real estate market enters a "calming trend", while prices remind at record highs - renters are also experiencing very high rates. Austin FC loses to San Jose 4-0, and returns home to face Houston on Sunday. Franklin BBQ announces the re-opening of their dining room in late November. David Chang's Fuku chicken sandwich chain makes its Austin debut today. SXSW '22 releases its first artist list. And the Old Settler's Music Festival kicks off tomorrow, in person for the first time since 2019, at Tilmon, Texas.

SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, Black Smoke, the definitive history of African-Americans' influence on barbecue culture. (And here are those BBQ-ready spices Derek mentioned!)If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.

SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, Black Smoke, the definitive history of African-Americans' influence on barbecue culture. (And here are those BBQ-ready spices Derek mentioned!)If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.

SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, Black Smoke, the definitive history of African-Americans' influence on barbecue culture. (And here are those BBQ-ready spices Derek mentioned!)If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.

Our guest today is one of the most influential pitmasters and chefs in the US, Aaron Franklin, the co-owner of the famous Franklin BBQ in Austin and Loro Asian Smokehouse in Austin and Dallas.    Coming from the food industry myself, Aaron Franklin is someone I have so much respect for. He was the first pitmaster who was nominated and who won James Beard Foundation Award for Best Chef in 2015.    If you go to Franklin BBQ in Austin, you will always see a long line of people waiting to get their fix of the one and only Franklin barbecue.      Aaron Franklin has just opened a new Dallas location of Loro Asian Smokehouse, his first collaboration with another famous chef Tyson Cole, the co-owner of Uchi and Uchiko Restaurants in Austin.    We talk about barbecue and Loro of course, but also about Aaron's Masterclass, his appearance in the movie ‘Chef', as well as other restaurants he likes to eat at.    I admit I was a little nervous before the interview, but I had an amazing time talking to the Boss of barbecue, and I know you'll enjoy it too!    “Barbecue is an endless battle. You can never totally nail it.” - Aaaron Franklin Time Stamps: 00:00 - Introducing our guest Aaron Franklin.  5:58 - Introducing our sponsor Texas Real Food. 8:00 - How Aaron Franklin likes to be called.  10:17 - Aaron's first collaboration with Chef Tyson Cole to open Loro Asian Smokehouse in Dallas.  11:58 - How the food in Loro will be different from Franklin BBQ.  14:30 - The application of technology in cooking.  18:33 - How Aaaron Franklin and Tyson Cole got the idea to work together.  22:05 - How often Aaron cooks at home.  27:00 - The pandemic as the potential catalyst for the changes for better in the food industry.  29:25 - How Aaaron got in love with the art of making barbecue.  33:40 - What he brought to barbecue that got him the  James Beard Foundation Award for Best Chef in 2015.  36:45 - What is the reason that people love Franklin BBQ so much.  40:30 - Aaron's advice for people who want to enter the food industry.  42:10 - Aaron's experience with shooting the video for Masterclass and doing BBQ with Franklin on PBS.  47:25 - How he got into the movie ‘Chef' by Jon Favreau.  54:14 - What tv shows Aaron likes.  55:00 - What other food places he likes to visit and recommends.   Resources: - Franklin BBQ https://franklinbbq.com/ - Loro Asian Smokehouse Dallas https://www.loroeats.com/dallas  - Uchi Austin https://uchiaustin.com/ - BBQ with Franklin https://www.youtube.com/c/BBQwithFranklin/ - Aaron Franklin's Masterclass https://www.masterclass.com/classes/aaron-franklin-teaches-texas-style-bbq - Film Chef (2014) https://www.imdb.com/title/tt2883512/ - Sloane's Corner https://www.sloanescorner.com/ - The Chef Show https://www.netflix.com/rs/title/81028317 - Hot Luck Festival https://www.hotluckfest.com/ - Lenoir https://www.lenoirrestaurant.com/ - Suerte https://www.suerteatx.com/ - Eldorado Cafe https://www.eldoradocafeatx.com/ - Texas Real Food https://www.texasrealfood.com Connect with Aaron Franklin: - Website https://franklinbbqpits.com/ - Instagram https://www.instagram.com/franklinbbq/ - Twitter https://www.twitter.com/franklinbbq.com Connect with Patrick Scott Armstrong: - IG: @patrickscottarmstrong - https://www.facebook.com/patrickscottvideos/ - patrick@texasrealfood.com Follow The Lone Star Plate: - Follow us on Twitter: @lonestarplateTX - Follow us on Instagram: @lonestarplateTX - Like us on Facebook: https://www.facebook.com/LoneStarPlateTX More From The Lone Star Plate: - https://thelonestarplate.com Texas Real Food: - https://www.texasrealfood.com

All you need to know to produce your own juicy, tender smokey brisket that you can be proud to serve to your family and friends. Mentioned in the show: https://franklinbbq.com/ Brisket Rub: Mix Kosher salt and Coarse Black Pepper Smoke Brisket in close pit using indirect heat kept at 250 degrees for approximately 8 hours, but use the techniques mentioned to test for doneness.  www.blueskiesandgreenpastures.com You can support me by clicking on my affiliate links in my blog. Here is one such link. L.A.'s Totally Awesome Grill & Oven Cleaner, 40 oz. Bottles - $1.00from: DollarTree --- Send in a voice message: https://anchor.fm/blueskiesandgreenpastures/message

The conference semi-finals have been pretty juicy so far, but not nearly as juicy as Franklin BBQ, or so we're told.

Austin Energy recovers from yet another storm impact to power customers. Former WilCo Sheriff Robert Chody and Assistant County Attorney Jason Nassour will face trial in Travis County. Federal financial help looks to be on the way for new transit lines in Austin. Democratic state lawmakers detail the attacks on Austin they've come to expect from the rest of the Lege. A shooting at a local live music venue leaves one person injured. Property tax relief is on the agenda for the Austin City Council, as is help for speeding up construction permits. Franklin BBQ is set to return to dine-in service this fall. Bird's Barbershop celebrates 15 years with an Independence Brewing collaboration. Austin's workers are burned out, but not worse than most cities. Toxic algae levels drop in Lady Bird Lake and Lake Austin - for now. And more rain is on the way - we've got deja vu.

Beef is king and nothing is bigger & badder than Tomahawk's! Inspired by my only monster rib I had at Franklin BBQ in Austin I try to replicate Meat Religion on the day of love & as a freak snow storm covers the ground in San Antonio, Tx. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/rey-garzakillerbites/support

Movie: Chef (14) Beers: Stone Delicious IPA (CA) & Lagunitas Stereohopic IPA (CA) This episode will make you horn- I mean hungry. Join Tyler and CJ as they wipe the drool from their mouths and try to review ‘Chef’. Tasting Notes: Drug use at Lagunitas, cheers to our short term memories, a podcast about f*cking, worldstar, crushed hat, Franklin BBQ. Remember! You don’t have to drink beer, but it would be a lot better if you did. New Episodes every Wed! Don’t forget to FOLLOW, RATE, AND REVIEW! Follow them on Instagram @boozedreviewz!

"Great brands don't chase customers; customers chase great brands."- Gary Friedman, CEO Restoration HardwareWe are on to #7 ("Memorable") in Steve's 8 Essentials of Remarkable Retail framework. Being Memorable is critical to not simply offering a slightly better version of mediocre and competing relentlessly on discounts. Done right, it is the key to long-term growth, profits and customer loyalty.In unpacking this essential we discuss how to own the "real estate of the mind," and what we mean when we talk about "experience" as something other than the latest bright shiny object. Drawing on key take-aways from Steve's book we define the six characteristics of memorable and discuss case studies that illustrate the various ways leading retailers are implementing memorable strategies including mega-brands like RH, Nordstrom, Nebraska Furniture Mart and Amazon, along with "special not big" retailers such as Franklin BBQ and Blue Star Donuts. Steve Dennis is an advisor, keynote speaker and author on strategic growth and business innovation. You can learn more about Steve on his     website.     Remarkable Retail: How To Win & Keep Customers in the Age of Disruption was recently named the best retail book of all time by BookAuthority. It's available in hardcover, audiobook or as a ebook at     Amazon or just about anywhere else books are sold. Steve regularly shares his insights in his role as a     Forbes senior contributor and on     Twitter and     LinkedIn. You can check out his speaker "sizzle" reel     here. Michael LeBlanc  is the Founder & President of M.E. LeBlanc & Company Inc and a Senior Advisor to Retail Council of Canada as part of his advisory and consulting practice.   He brings 25+ years of brand/retail/marketing & eCommerce leadership experience, and has been on the front lines of retail industry change for his entire career.  Michael is the producer and host of a network of leading podcasts including Canada’s top retail industry podcast,     The Voice of Retail, plus      Global E-Commerce Tech Talks  and     The Food Professor  with Dr. Sylvain Charlebois.  You can learn more about Michael     here  or on     LinkedIn.  

Fresh off his trip to Austin, TX Paul breaks down his experience at Franklin BBQ and the guys talk about lessons from Aaron Franklin as well as the importance of where, when and how we approach the work that we all do. The conversation goes into how we can generate clarity in our actions, increase our focus, and drive improvements in quality, revenue, and peace of mind.

Welcome to Episode 68 of the podcast! Original Air Date: November 6, 2019 The Eat More Barbecue Podcast is a proud part of the Alberta Podcast Network, powered by ATB. Check out Putting It Together at www.puttingittogether.transistor.fm and visit www.albertapodcastnetwork.com for all the great shows on the network. 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. Visit my Instagram feed at eat_more_barbecue and find the post about the event for details on how to enter to win a pair of tickets. You can also go to www.bookersbbq.com to reserve a table, but be aware you will be sitting outside of the main area for the podcast event. David Wayne is my guest this week as we talk about the Soul Kitchen BBQ food truck. You can find them online at www.soulkitchenbbqco.com and on both Twitter and Instagram @soulkitchenbbq The restaurants David mentioned visiting down south are: Franklin BBQ, www.franklinbbq.com Memphis Barbecue Company, www.memphisbbqco.com The Rendezvous, www.hogsfly.com Big Bob Gibson Bar-B-Q, www.bigbobgibson.com The Shed BBQ, www.theshedbbq.com This episode of The Eat More Barbecue Podcast is brought to you by: This episode is brought to you by Rural Routes to Climate Solutions, a podcast that dives into the technology and practices that are both good for the farm and good for the climate. Be sure to search for Rural Routes to Climate Solutions wherever pods are cast — that's Rural Routes to Climate Solutions. Or visit www.rr2cs.ca 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.

Planning the ultimate food adventure road trip is essential for a smooth vacation packed with fun stops, amazing food, and memories that will last a lifetime. This podcast episode is filled with fun stories about our food adventure road trips all around the United States. From our experience with both long and short trips, we have developed our own system of planning and enjoying the country's wide open roads. For more specific details of what we talk about, please reference below!  Planning Use Roadtrippers.com and download their app. The Roadtrippers website and app is an essential tool we've used for all of our road trips. Just go to the site, and see for yourself the power of organization behind the planning tool. Arrange stops, attractions, and restaurants with a simple click and explore the whole United States at your fingertips. The site also gives estimates on gas prices, the time between stops, and money spent while on the road. Download the app to have a quick reference on the road. Roadtrippers.com is guaranteed to make you trip amazing. Look to blogs for places to eat and attractions to visit. Locals know the best places to chow down! Take it from someone who's visited and eaten around the city to give their true opinion about a place. We trust other foodies wholeheartedly because of their pure ambition and love for food. If you read that a dish is good and cross-reference it on a foodie's website, you are guaranteed a delicious meal. Locals also know which attractions are worth the time and money. Pay attention to their advice and choose based on what works best for your itinerary Avoid Holidays. If you have vacation time off during a holiday, odds are, everyone else does too. Forget about traveling to well-known landmarks and cities, unless you love long hours waiting in traffic, overpriced and underwhelming food, and wading through masses of people. Plan your vacation away from national holidays whenever possible. Understandably, if this is unavoidable, avoid the flocks of tourists and head towards lesser known areas of the country. Do your research here, because an awful way to spend a vacation is at an uneventful location. Find the must-try restaurants for a regionally specific food. The whole purpose of a food adventure road trip is experiencing the wonders of our nation's food scene. Every city, state, and region of the country is known for its own specific cultural dishes. To find the best here is my best research tactic: -Google "what food is *City* know for." Make a list of the city's best options and take note if the references already name a few restaurants.   -Pick a dish and google "The best *dish* in *city*" Wallow through the results but pay attention to food blogs. If multiple sites bring up the same dish in the same restaurant, you are probably discovered something delicious.  -Make notes and put this restaurant in your Roadtrippers guide for later reference. Here are some examples of what we have experienced during our food adventure road trips: -Chicago Dogs at Super Dawg in Chicago, IL -Buffalo Wings at Bar Bill Tavern in Buffalo, NY -Main Lobster Rolls at Clam Shack in Kennebunkport, ME -Coney Island Dogs at Lafayette Coney Island in Detroit, MI -Key Lime Pie from at the Key Lime Pie Company in Key West, FL -Burgers at Louis Lunch in New Haven, CT -Blackberry liquor at Whidbey Island Distillery Langley, WA -Crawfish anywhere in Louisiana -BBQ Beef Brisket at Franklin BBQ in Austin, TX -Pizza at Pizza Suprema in New York City, NY -Fast Food Burgers at Dick's in Seattle, WA -Ribs at Central BBQ in Memphis, TN Plan out those awesome roadside attractions. We love roadside attractions! In fact, sometimes we love the fun places we stop more than the food we eat along the way. Every state and city holds a hidden gem that is bound to make for an interesting adventure. Keep in mind the hours of operation when planning your trip. Most attractions close in the late afternoon. Do not waste time driving off route to a cool attraction to find a closed sign hanging in the window. Pay attention to the cost, because some attractions cost exponentially more than the time investment. Think about how long you plan to stay there, and if the money makes sense for the attraction. When you leave, do you feel you are getting your money's worth? No one wants to stand in line for three hours at the Willis Tower in Chicago eating up all of your planned time for the day. Unfortunately, sacrifices are made when seeing attractions and unless you have an unlimited time table, fitting everything in is impossible. Pick and choose your favorites and stay the course.  Here are some of our favorite Roadside attractions: -Largest Ball of Stamps in Boys Town, NE -Tallest Filing Cabinet in Burlington, VT -Quilt Museum in Lincoln, NE -Largest Revolving Globe in Yarmouth, ME -Holding a baby alligator in Jennings, LA -Worlds Largest Czech Egg in Wilson, KS -Jello Museum in Leroy, NY -Largest Truck Stop in Wolcott, IA -Niagara Falls in NY -Willis Tower in Chicago, IL -Driving through a Redwood tree in California -Driving on Lombard St in San Francisco, CA -Bragg Farm Sugar House in East Montpelier, VT Try to visit national and state parks. State and national parks provide an exciting avenue to explore the natural beauty of our country and experience the outdoors. National parks have special memories for us camping under the starts next to a roaring fire. Every park is unique with its landmarks and attractions, so take a day or two to explore your surroundings. If you plan on visiting multiple parks, consider the National Parks pass which pays for itself after three visits. Some of our favorite National parks are: -Grand Tetons -Yellowstone -Glacier -Badland -Rocky Mountain -Redwoods  Pack an emergency roadside kit. Prepare yourself by anticipating a roadside emergency. Bring a roadside emergency kit with at least the following items: jumper cables, flares, first aid kit, and a flashlight. Some other good prep items to consider: LifeStraw, blankets, and waterproof matches. Yes, these items may appear unnecessary, but a quick Google search reveals countless stories of people getting trapped in their car in the middle of nowhere waiting for help to arrive. A little preparation goes a long way and gives peace of mind. Make an awesome road trip playlist. Listen to us carefully. Your playlist will forever link your memories to your food adventure road trip. For us, we listened to late '70s, '80s, and some folk to mix up our daily jam list. Make several playlists based on your mood, weather, and location. Driving in the mountains? Pop on the Lumineers. Raging through traffic? Try Van Halen. Always remember that music adds to the overall mood and memory, so choose wisely! Google Maps is God. When it comes to navigation, we always choose Google Maps. Time and time again Google Maps proves its faithfulness and dependability no matter the time of day or occasion. If Google detours you off the highway, then there is probably a good reason for it, like an accident or road construction. If you have a co-pilot navigating, they should look ahead to see the issues and confirm the detour. Trust Google Maps and avoid a world of frustration.  Be creative about sleeping arrangements. Long food adventure road trips can eat through your funds quickly. Not only are you spending money on gas, and super delicious food, but sleeping arrangements often rack up the highest costly. With cheap hotels averaging $75 night, keep an open mind about how and where you sleep. We converted our 2018 Chevrolet Traverse into a go anywhere, sleep anywhere machine. We used makeshift window covers to block out sunlight and give privacy, with a blow-up mattress fitting perfectly for our bed. We used campgrounds, Walmart parking lots and rest areas for the majority of our places to sleep. This saved us thousands of dollars over the years and helps us to focus our money on what we care about most: FOOD! If you want to avoid sleeping in your car, we recommend Airbnb for the community, customer service, and the pricing. We rented out a whole one bedroom apartment in Austin for $20. Yes, you heard me. We have stayed in hotels, apartments, houses and rented rooms through Airbnb, and the service and ease of use could not be better. Even if you need a room in a pinch, Airbnb can help.  Prep your vehicle. This sounds basic, but make sure your vehicle is road trip ready. Double check tire tread, get the oil changed, top off fluids and clean the interior. No one wants car trouble or needing maintenance on the road. It wastes time and money. A tow truck at 2 am is going to cost double than during normal hours, so do everything possible to keep your trip moving smoothly. Trust us on cleaning the interior. A clean car that smells good makes all the difference. Pack Dehydrated and Non-Perishable Foods. With your food adventure road trip budget set specifically for dreamy eats in your new destinations, it's important to save money on your other meals. For us, focusing our money on special foods remained a top priority, so we saved money everywhere else. We packed freeze-dried camping food where one bag usually feeds two people. The good stuff costs roughly six to nine dollars a bag, so three to four dollars per person is not a bad way to eat dinner. Our favorite brand is Mountain House, with many delicious choices. Other low cost, no refrigeration food options are ramen noodles, oatmeal, soup mixes, hard salami, and canned meats. We pack a JetBoil camping stove for convenience, but before that, truck stops and gas stations have free hot water to use. We asked for permission, and no one has turned us down.    On the Road Stop for attractions that catch your eye. Planning for everything is impossible. Keep an open mind to your wonderfully planned agenda, and when a random attraction catches your eye, consider stopping. Flexibility makes road trips adventurous. One of the most random places we stopped was in South Dakota called Wall Drug. Starting in the east side of SD we drove hundreds of miles seeing nonstop signs for Wall Drug. It's an enormous convenience store, restaurant, pit stop, and attraction all in one building. It started off as a drug store in 1931 but morphed into the beast of Wall Drug we know today filled with old western style shops, life-size animatronic T-Rex, and a giant jackalope statue. We got our homemade donut fix while taking in the wonder of Wall Drug. This was totally unplanned but how could we not stop with the several hundred signs advertising the place! A super fun memory full of laughs, and delicious eats. Other fun unplanned stops: -Bayou Rum Distillery Tour in Lacassine, LA -Lincoln Silver Dollar Bar in Haugan, MT -Calm beach in off the highway in Islamorada, FL Pack a small cooler. Bringing a small cooler was a life saver for us. Our Yeti 20L Roadie was perfect for its small size, and god-like ability to keep our food cold for days without needing more ice. Although a Yeti is a bit expensive, any solid cooler will do. Make sure it's small (under 30L) and do not over pack. Walmarts and grocery stores are all over the country so pack only what is needed and buy the rest when the occasion arises. Ice does get expensive after a while so always opt for smaller coolers. We've made the mistake of bringing bigger coolers and felt it necessary to keep it filled with food and ice at all time. Spending an extra $150 on ice over the course of the trip was not fun!  Audible is your friend! Endless hours on your food adventure road trip has dull moments. You've listened to the same playlist for the twentieth time, caught up on life with your fellow road trippers and the 180th mile in the Kansas plains looks the same as mile one. Audiobooks to the rescue! Nothing like a story to keep your imagination occupied to keep those 10 hours of driving at bay. We recommend Audible, as we listened to all of Harry Potter books, Enders Game, Ready Player One, We are Legion and many more. We pick nonfiction for its ability to make time pass quickly with easily digestible material. Take your pick of the thousands of novels and see your road trip get instantly better.   Don't go overboard on the junk food. Junk food is synonymous with road trips. Big gulps, slim jims, red bulls and dried out hotdogs all play in our memories of fully caffeinated filled rides on the highway. Junk food, however, makes your body feel sluggish, tired and sick after some time, so when it's time to eat something amazing, your body may not feel up for the heavy and dense food. Stop at a grocery store and pack plenty of fruits and veggies, and when in a pinch, reach for a green Naked Smoothie from the gas station. Keeping healthy while on your food adventure road trip means your body can handle that Chicago deep dish or the Texas beef brisket. Too often we've been unable to enjoy a meal because we didn't lay off the junk food. Remember to eat those fruits and veggies! Adapt to changes when things do not go your way. Always expect something will go wrong on your road trip. A flat tire, a restaurant is closed or your amusement park day gets rained out. Keep a "go with the flow" mindset and take each challenge as it comes. Arguments and quarrels leave a black spot on these memories and often can ruin a whole trip. Before leaving for your food adventure road trip, have a little meeting with all the passengers. Discuss this open mindset and if the unexpected happens, keep a strong adventuring spirit. Stay around major cities for a few days. Road trips take you through all sorts of cities, but if you have the chance, stay in a big city for a day or two, and focus on the local restaurants and dishes that will make the trip worth it. Passing through Michigan, we stopped in Detroit for coney island dogs at Lafayette and American Coney Island, went to a chocolate factory and ate some Detroit style pizza at the legendary Buddy's Pizza. This took about the whole day and gave us a good look at the city and some iconic dishes to try. By the way, Lafayette Coney Island is the best hotdog we've ever tried and Detroit style pizza beats Chicago style. We understand if that make us enemies now. Be a great co-pilot. The copilot holds an essential job on the road trip. Navigator, DJ, and the lookout, to only list a few of the essential responsibilities of the copilot. Basically, take care of anything the driver needs so they can keep the focus on the road. On our food adventure road trips, I (Chris) am usually the driver and Tiarra the co-pilot, and I can give testament first hand how important it is to have Tiarra helping with everything I need. It's just one less thing to worry about that I know she is going to handle.   Avoid rush hour. If you're passing through major cities between 3-6pm, you might run into traffic jams. If there is one thing on a road trip to make me irritable its unnecessary traffic. Seriously. I hate it. A rule we follow: if there is a chance of a traffic jam, stop at a restaurant or attraction and pass the time having fun instead of sitting in traffic wasting time and gas. Think about it. Sit at a nice bar, have a beer, and walk around town, or sit in a car crawling at a snail's pace. Avoid traffic! Driving in big cities can be stressful. When in doubt pay for parking and use public transport. Driving aimlessly through the confusing city streets trying to find parking or find out how to get to a main attraction can soak up hours filled with stress and worry. The best option is to bite the bullet pay for parking, and use public transport. Time in these cases can be more valuable than money, so spend it wisely. Find the local bus and metro system and use it for getting around the city. Most metro stops are within close distances of where you want to go anyways. Although it costs a little bit more, spending the extra time on making memories. Visit Local Restaurants, Orchards, Farmers Markets, and Roadside Stands. Learn this motto: If the locals are eating here, you should be eating here. No matter where you visit, you will always be a tourist, and generally, you will easily be noticed. Do not let this deter you from trying the amazing food every destination has to offer. From our experience, if you ask for help, the locals will be more than happy to help. Also, just because a place is small doesn't mean the quality is poor. Generally it's the exact opposite! Smaller local places have a long-standing history in the community and are known for making great food. Keep an open mind and find the little places. Farms, fruit stands, and shrimp shacks are the sort of places where you will have an unforgettable meal, such as these: -Discovering Snap Dragon Apples in NY, picking apples and -drinking fresh cider -Huckleberry Pie in Montana -Picking lavender from a farm in Washington State -Glenda's Creole Kitchen a few miles off the main road in Louisiana -Kokopelli Farm Market in Palisade Colorado for peaches and fried peach pie.  Avoid Alcohol! Remember, this is a road trip so avoid the alcohol. Not just for safety, but for efficiency. The last thing you need is wasting hours sobering up before you can drive again. Plus the cost of a single cocktail can be more than an entire meal in a local restaurant. The only exceptions are if your road trip is based on alcohol tours such as distilleries and breweries. Even then, be careful before returning to the road.  Look for regional snacks and food at convenience stores and gas stations. Sticking to regional foods, one of the most amazing and simplest ways to try local food is to browse the convenience store aisle. You will be surprised at how amazing potato chips and candy bars can taste when it's freshly made in a unique way right down the road from where its sold. Bakeries, restaurants, and fresh fried seafood can be found at gas stations all around the country. I still remember a Texas gas station with a full-on bakery selling Kolaches, a Czech baked bread stuffed with sweet or savory fillings, with heavenly sweet teas from companies all around the state. Totally awesome, and unrecognizable from the outside. These hidden gems are part of the adventure your road trip. Still have doubts? The Food Network TV show Diners, Drive-ins, and Dives has featured countless amazing, local eateries found in gas stations. Take your time and explore the small and local.  We hope this podcast episode and blog post helps expand your ideas of your next food adventure road trip. No matter how long or short your driving, these tips will make your trip amazing. 

I just traveled to Los Angeles for the LA times food bowl where Franklin BBQ, Slab, Moo’s, Horn BBQ, Hometown BBQ, Pat Martin and Sam Jones all cooked for an eager west coast crowd. There was brisket, ox tails, tacos, ribs and even whole hog. Stay tuned for coverage from that. Most recently I sat down with Billy Durney of Hometown BBQ here in Brooklyn, NY and you’ll be hearing from him soon enough. I also have a few wild episodes that I grabbed while I was there including an interview with Johnny Ray Zone of Howlin’ Rays which cooks nashville hot chicken. Although he doesn’t cook bbq, he does create an amazing atmosphere as well as cultivating an energetic crew. I think we can all learn a little from him. This week I want to share an incredibly fun interview with you. While I was at Red Dirt in Tyler, TX I got to sit down with the newest young guns in BBQ who are opening Goldee’s. This quartet of BBQ knowledge is going to drop some serious meat on the Dallas/Fort Worth area in the next few months, but first they need to get a septic system...well, you’ll hear more about that in the interview.   Enjoy this round table with Dylan, Lane, Johnny, and Jalen of Goldee’s BBQ with special appearances by Clay Cowgill and Mauro “Max” Chiefari chiming in as well.   Thank you for listening and if you liked the show please leave a 5 star rating on apple podcasts. It helps the show grow and get discovered. If you didn’t like the show you can write me at yoni@bestbbqshow.com. 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 all your social media with @bestbarbecue.   Our Facebook https://www.facebook.com/bestbbqshow/ and Instagram https://www.instagram.com/bestbarbecue/ Watch us on YouTube! https://www.youtube.com/channel/UC99iAPEAsTs7vPzov8mygPA

The celebrated Austin pitmaster discusses the first ten years of Franklin BBQ, the psychology of expectations, and next week's Hot Luck Fest.

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

  After early influences at his Uncle's deli, a stint as a professional drummer and a decade of experience at restaurants like New York City's Gramercy Tavern, Roberta's in Brooklyn, Franklin BBQ and Bufalina in Austin, TX, Chef Tedesco opened  L'Oca D'Oro in 2016 with business partner Adam Orman. The duo is going into their 3th year of delivering gracious hospitality. Tedesco and Orman are also making waves with their forward thinking no tipping policy.  Show notes… Favorite success quote or mantra: Be gracious. Be kind. Listen.  In today's episode with Fiore Tedesco, we discuss: How Tedesco got into the industry.  How, with no prior experience, Tedesco landed a stage at Gabrielle Hamilton's Prune. He did it with pure persistence.   Why it is so important to have confidence in yourself, especially when taking a chance.  How powerful a vision and purpose can be.  The mindset you need to be a good employee. Why Tedesco and Orman chose to implement a no tipping policy.  The challenges of transitioning to a no tipping policy.  Resources mentioned: New York Times Article on Tipping  Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.  BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Trusting his intuition.  What is your biggest weakness? Being wildly erratic.  What's one question you ask or thing you look for during an interview? Can I trust you to be a good compassionate people around you.  What's a current challenge? How are you dealing with it? Trusting that the sun will come up tomorrow.  Share one code of conduct or behavior you teach your team. Regardless of your race, gender, or orientation we are all the same.  What is one uncommon standard of service you teach your staff? Take care of your team first and you'll be better prepared to take care of the guest.   What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: the Transforming Power of Hospitality in Business  What's the one thing you feel restaurateurs don't know well enough or do often enough? Regonizing where you sole lives and being able to connect people to it.  What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Gather If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?  Faith in man kind is only progressed by continuing faith in mankind.  You can only achieve what you dream.  Love the people around you.  Contact info: www.locadoroaustin.com Fiore@locadoraustin.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Fiore Tedesco for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

You’re listening to the Best BBQ Show and I’m your host, Yoni Levin. Last weekend I had the pleasure of sitting down at Terry Black’s BBQ with a table full of amazing people. From Brazil, Rogerio Betti. A true meatman in Sao Paulo, Brazil. A man who brings great happiness to 1000 people a day at Quintal deBetti where they cook amazing steaks family style. The man behind Churrascada, a Brazilian BBQ Festival where high quality beef is cooked by masters of their craft. Also at the table, was Mauro “Max” Chiefari a local pitmaster who came all the way from Italy to cook Texas BBQ. A man who is passionate about BBQ and spends his days cooking at the iconic Franklin BBQ. He first learned the ways of BBQ at Kerlin BBQ side by side with Bill Kerlin a top Austin pitmaster and owner. Mark Black, owner of Terry Black’s BBQ, brought us an amazing platter of BBQ so we had something to eat as we learned about deBetti’s big events and passion for good food. Mark also hung out for a bit and shared some of his questions. Mark, a true professional, was helping customers and managing staff while we all shared a delicious platter. We talked all about the history of beef in Brazil. How the cooks are in love with their food and the quality of their meat. Rogerio started by cooking steak on a small grill outside his butcher shop and now he has a huge following all over the world. During the interview he says “Eat less and eat better”. Happiness is good food and if you’ve heard any of our episodes you know I truly want all of you to spend good times with good people eating great food. Your friends and family deserve the best and so do you. We talked for hours about the amazing meat they’re cooking in Brazil and their steaks seem to have amazing fat within them. I would say if you can scroll @debetti on instagram while you’re listening you’ll like what you’ll see. They say only good vibes at their restaurant and I can vouch for the fact that they bring good vibes with them everywhere they go. My equipment gets so greasy in these interviews. I’m truly putting it to the test and it’s worth the time it takes to rub everything down with simple green. I have said it before, Texas BBQ is taking over the world. I meet people from every continent that want to learn more about the BBQ that is being cooked in Central Texas. While you’re on insta and cruising around tag us in yours or your favorite BBQ posts. I feel like I’ve just dipped my toe into the international BBQ enthusiast world and I want to dive in head first. Help me find your favorite cook, restaurant or butcher by shouting out the show in yours and their posts! I can’t get enough of the good food that’s out there. Enjoy this episode and Obrigado to Rogerio for taking the time on his trip to share his story with the Best BBQ Show. This is a fun one. Enjoy. Follow all our guests on Instagram: Mauro "Max" Chiefari - @texicanabbq_ Rogerio Betti - @deBetti | @churrascada | @quintaldebetti Mark Black - @terryblacksbarbecue  

Hey gang! Today, we chat about 2018 food trends, including solving the weeknight dinner (0:26), smart kitchen tech (1:01), lab creations (2:36), snacks (3:37), mocktails (4:49), storytelling (5:30), & food trucks (6:31). Next we have 10 Questions for Charlie Palmer (9:14) about his restaurant empire, hospitality, training staff, New York vs. Napa, his annual food & wine festival Pigs & Pinot, & hunting. We close out with one man's epic Yelp review of Franklin BBQ (27:19) told in the style of film noir.

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

Andrew and I make the annual trip out to Franklin BBQ. We interview the first folks who arrived, some of the last people to show up, and talk about our experience.

Can you even have a food podcast without chatting with Aaron Franklin of Franklin BBQ in Austin? Well, we finally got him on the show to talk brisket, of course. Plus, a fun segment about the growing edibles industry(yes, really) in Portland, Oregon. Learn more about your ad choices. Visit megaphone.fm/adchoices

Austin’s restaurant scene has been making waves over the past few years in the national restaurant scene with spots like Franklin BBQ, but on today’s episode we are exploring the longstanding titan of the city’s culinary scene: food trucks. We’ll talk to old school and new school food truck vendors and an unexpected newcomer: Whole Foods, who recently announced that it would open its very first food truck test kitchen. See acast.com/privacy for privacy and opt-out information.

Texan Rebecca Darling from R We There Yet Mom? gives us the inside scoop on exploring Austin with kids. She dishes on where to stay, what to do and all the amazing food in Austin. Rebecca gives tips on the best place to view the Congress Avenue bats emerging out from under the bridge at sunset, where to get the best BBQ and how a trash collection can be a fun tourist stop. ON THE PODCAST 0:35 Tamara's girlfriend getaway to Gulf Shores, Alabama 5:00 Where to eat in Gulf Shores, Alabama 9:20 Rebecca Darling from R We There Yet Mom? 11:26 5 week road trip (#Austin2Boston) 12:28 What makes Austin great for families 13:37 A typical Austin itinerary 14:58 Texas State Capit0l 16:15 Zilker Park and Barton Springs Pool 17:40 The Congress Avenue Bats 19:52 Keep Austin Weird 23:35 Where to stay in Austin 26:19 Insider tips 27:40 Where to eat in Austin 34:00 Best place to take a family photo 36:36 Rebecca's favorite travel gear 39:52 App of the Week 41:37 Stay tuned to talk about RV Travel next week!   ABOUT REBECCA DARLING, R WE THERE YET MOM? Rebecca Darling is a freelance travel writer who lives near Austin, Texas. She is a mom of three (15, 13, and 6) who loves to create exceptional memories with her family. Whether that be on the other side of the world or right down the street, her goal is to help families create exceptional memories too. You can find her writing at R We There Yet Mom?, or follow her on Facebook, Twitter, or Instagram.   VISITING AUSTIN WITH KIDS Austin is known for South by Southwest Interactive in the Spring and Austin City Limits in the fall, but there is so much to offer families from a vibrant Hill Country with hiking and waterskiing, to a ton of history and family attractions. A long weekend is sufficient for exploring the city but ideally families should plan on four to five days. Sometimes families may combine a trip to Austin with a visit to San Antonio.   Texas State Capitol is 131 years old and made of pink granite to create a beautiful building with a whispering gallery, a Texas history museum for kids and memorials. Across the street you will find Bullock Texas State History Museum.   Another must do is to to experience the outdoors at Zilker Park in downtown Austin where you can fly kites and swim in the Barton Springs Pool. Barton Springs Pool is manmade but fed by a natural spring so it is 68 degrees year-round. The springs feed into Town Lake and you can rent kayaks, paddle boards and water bikes. After your water activities, you can ride the Zilker Zephyr, a miniature train with excellent views.   At night, you must see the Congress Avenue bats, which live under the Congress Avenue Bridge from March through October. Every evening at dusk, the bats fly out from under the bridge en masse.   However, don't go to the legendary Sixth Street -- it is for college kids and above. But there are plenty of fun and eclectic shops on South Congress.   Some off-the-beaten path places to visit in Austin: Tom's Coffee Shop with a set up a Tom's shoes and a back yard garden Austin Murals Cathedral of Junk WHERE TO STAY IN AUSTIN Rebecca recommends staying in downtown Austin at the Driskill Hotel on the edge of Fifth and Sixth Street with unique, beautiful rooms. She also likes the Four Seasons by Town Lake and the J.W. Marriott, which are both in great locations to walk to the main sites. WHERE TO EAT IN AUSTIN Rebecca recommends: Franklin BBQ -- great BBQ but really long waits and there are many other options Salt Lick BBQ in Dripping Springs Matt's El Rancho -- Tex-Mex that really caters to the kids with face painting, balloon animals... Home Slice Pizza on South Congress -- NY-style pizza with dough balls for the kids Hopdoddy -- unique burgers BEST PLACE TO TAKE FAMILY PHOTO Greetings from Austin Mural -- on South First and Annie I Love You So Much Mural -- on South Congress on the side of Joe's Coffee house Zilker Park field with downtown Austin and the Congress Avenue bridge in the background Hike up Mount Bonnell and on the northwest side you overlook Lake Austin and the downtown is behind you FAVORITE TRAVEL GEAR Rebecca loves LuLaRoe leggings (just like Kim!) and Tom's shoes because they are comfortable and easy to slip on and off. TIP/APP OF THE WEEK Google Maps is a great app to use when walking around the city to find a walking path to your destination and get voice-guided, turn-by-turn directions. Plus, if you turn it on while you are in WiFi it even works when you have data turned off or if you are out of cell coverage. MENTIONED ON THE PODCAST Planning a girlfriend getaway to Gulf Shores, Alabama  The Beach Club, Gulf Shores Alabama Where to eat in Gulf Shores, Orange Beach, Alabama Things to do in Austin, Texas lTip 5 Tips to See the Austin Bats Austin Water Bikes 10 Tips for Families Visiting Krause Springs Cathedral of Junk   FOLLOW US AND SPREAD THE WORD! If you liked this show, please be sure to subscribe on iTunes, Stitcher, or Google Play and leave us a review! Have a question or comment? Send us an email or leave us a voicemail at +1.641.715.3900, ext. 926035#   You can also follow our travels on Stuffed Suitcase and We3Travel, or follow the Vacation Mavens on Instagram, Facebook or Twitter. Thanks for listening!  

In this week's episode we discuss our summer goal of finding the best snow cones and ice cream in Austin, 'senior drink week', and our trip to Austin's most famous barbecue joint: Franklin, as well as a review of Searsucker. Welcome to The Brunch Club Podcast! We like to talk about the most important meal of the weekend: brunch, among other various topics. We created this because we wanted our conversations to be shared and have a place to live on the internet forever! Join the club and subscribe to our podcast for new episodes every week! Follow our brunch adventures and more via our social media and make sure to check out the hashtag #ATXSundayBrunch for up to date brunch happenings in the always beautiful Austin, Texas! facebook.com/brunchclubpod Natasha: instagram.com/nsuri20 twitter.com/nsuri20 Jessica: instagram.com/jessnicole387 twitter.com/jessnicole387 For business inquiries please e-mail: brunchclubpod@gmail.com Audio files provided by looperman.com Recorded on May 3rd, 2015.

Paul talks about Texas BBQ, specifically Franklin BBQ which is really good. You have to wait hours to get it.

Comedian Daniel Webb hangs out with us to talk politics, performing at the Moontower Comedy Festival, vacationing in Iceland, and meeting the President! Follow him on Twitter at @ruebenboobies.    We also talk about Bjork, Out of Bounds Festival, music, piano, Rick Perry, Barack Obama, drag queens, comedy, the Hideout, Stephen F Austin bar, John Lewis, La Barbeque, Franklin BBQ, Jameson Irish Whiskey and more!