Podcasts about grand ole bbq

Ben & Woods start the 8am hour having some fun with an old video that Woodsy found over the weekend which includes one heck of a flub from somebody singing the national anthem. Then at the bottom of the hour we're joined by our pal Jake Mintz from the Cespedes Family BBQ Podcast who joins the show each and every Monday courtesy of Grand Ole BBQ! Listen here!

Petco Park is known for having some of the best food in baseball. They were even one of the first stadiums in the nation to bring in iconic and emerging local restaurants, craft beers, wine, and cocktails for a more upscale experience (we still love a good, classic hot dog). On this episode of Happy Half Hour, co-hosts Troy and David get the inside scoop on the ballpark's food and drink scene at Alesmith's 394 bar inside of Petco. With a stadium that holds nearly 50,000 visitors, vice president of hospitality Josh Momberg says that the most challenging obstacle is serving fresh food. It's no joke feeding nearly 3M people each year, especially when not every visitor is there to actually watch the game. How do you keep your aunt entertained who only began watching the Padres once they started winning last year? A beautiful stadium, perfect weather, craft cocktails, and bacon-wrapped jalapenos that will immediately turn anyone into a sports fan. Ask any attendee and you'll likely start an argument over which restaurant inside the ballpark is the best. Hodad's, a local favorite, often tops the list, but then again, you can't forget about that juicy, tender Cardiff crack tri-tip nachos at Seaside Market. They're wrong, though, it's anything at Grand Ole BBQ y Asado. “When we went into this mission of creating this local program, we wanted to get the best of everything so that if you only came to one place in San Diego, had three hours to watch a ballgame, you got to sample something that's uniquely a slice of San Diego here,” Josh shares. So, what's new this year? Plenty. Some standouts include Mexican street corn made with chiles, fuego sauce, lime crema, and a Tahine pop rock; and fresh Blue Water Seafood's fish tacos. Although technically introduced in 2022, Troy and David gush over Hot Hens with Petco's executive chef Phil Dumlao. The fried chicken sandwich comes in a mini food truck carrier decked out in City Connect colors—because why not? In food news, David forgets where he lives as he brings up the upcoming Falafel Heights opening in North Park from owner Lialie Ibrahim. A Palestinian and first-generation American, Ibrahim spent more than a decade perfecting her falafel recipe and now hopes to bring those authentic Middle Eastern flavors to San Diego. Barn Brewing closes in North Park, Young Cluck opens in Normal Heights, Jeni's Splendid Ice Cream comes to North Park with an everything bagel scoop that David says “kind of tastes like garlic ice cream.” In “Two People, Fifty Bucks,” Josh shouts out The Belly of the Beast ramen at Underbelly Ramen, Phil tips his hat to the burger at The Friendly, Troy picks the vegetarian tasting menu dish at Ambrogio by Acquerello, and David goes for the motherclucker at Hillcrest's Sunnyboy Biscuit Company.

It's a Grand Ole Monday and the guys are joined by Jake Mintz, who makes up half of the Cespedes Family BBQ podcast! Listen here as Jake tells us all about his recent trip to Paris, Gary Sanchez's resurgence with the Padres, pitcher usage in college, and MUCH more, sponsored by our friends at Grand Ole BBQ!

It's a Grand Ole Monday, and our buddy Jordan from the Cespedes Family BBQ podcast returns to the show courtesy of our friends at Grand Ole BBQ! Listen here as Jordan talks about the top stories in Major League Baseball, what went wrong for the Padres this weekend against the Brewers, if he thinks the new rules are negatively impacting hitters, and more!

When I went to Padres games as a kid, a man stood 30 feet away from you and hurled a hot dog at your face. Maybe you got some popcorn whose best attribute was that it looked yellow and had enough salt to turn your insides into prosciutto. Oh, and you got some flat Coke. If you only drank sodas at baseball games in the 80s, you wouldn't know the product came with bubbles. To be honest, I kinda miss that hot dog throwing man. But I don't miss the food. Modern baseball food is worlds better. You got sushi and acai bowls and brisket sandwiches and designer tacos. The Padres have made a lot of great acquisitions of late, but one of my favorites was when they brought in Barrio Dogg and Grand Ole BBQ and Puesto—giving people a taste of some of the best local restaurants. And today David and I sit with an old friend and crush some of our favorite eats from Petco Park. He's a favorite human. Constant sayer of funny things. Mark “Mudcat” Grant has been a Padres broadcaster for 27 years. He and Don Orsillo are in the booth 162 games a year, narrating every Padres game. For fans, they're like extended family, or constant friends who show up in your living room to talk ball and life. Mud and I talk about his career, the 2022 team, how Tim Flannery taught him a mindblowing lesson on perspective in life (ommmmm), and all the food. For news, we talk about the opening of Little Thief and Papalito in North Park, the new natural wine bar from the Bottlecraft team, and the new restaurant from chef Drew Bent's new Sonoran BBQ concept; how 2021's “Chef of the Year” Phil Esteban just signed the lease on a new restaurant in Liberty Station; and the sad closing of Supernatural Sandwiches in Miramar and what that says about the realities of running a restaurant in 2022. For “Two People, Fifty Bucks,” David points you to the best dishes at the new Italian/sushi joint in North Park, CinKuni (the “Godzilla ramen”); Mudcat raves about Barbusa and Janet's Montana Cafe, a favorite near his place in Alpine; and I am reminded just how amazing Wayfarer Bread & Pastry is in Bird Rock (the Kouign Amann, the tomato-herbed ricotta cream bun). Go Padres. See ya next week.

It is, finally, open. Almost. When Grand Ole BBQ y Asado shut down its North Park location for renovation, it was supposed to be for a couple of months. That was three years ago. In the interim, we had a pandemic. But now it's been fully redone. It's ready to open, soon as the last health inspections pass. This is big news because, well, Grand Ole is great. Owner Andy Harris has kept himself busy with their other location in Flinn Springs, which is about as close to a Texas backyard barbecue joint as you can get without leaving San Diego. It's still got that backyard, wooden bench vibe. But most grandmas will like these benches. “I wanted it to be for everyone to enjoy their time there—like if your grandma wanted to come she wouldn't think it was gross,” says owner Andy Harris. “Like my aunt came to the old one and she was like uh no.” In the spirit of everyone, Grand Ole will be the first local barbecue restaurant I can think of with a vegan menu. Andy's also got a “sommelier type guy” for the new spot, wants to prove that beer isn't the only thing that goes well with brisket and ribs and smoked turkey. And of course he'll have craft beer galore on taps throughout. With a full kitchen (the original spot just had a cubby hole), they'll be able to do more menu options and non-barbecue dishes. They'll also have kimchi and a few Korean dipping sauces. “I met a woman who was a dealer at a local casino,” says Harris. “Maybe I go there occasionally. Anyway, we start talking and she says she makes the best kimchi I've ever tasted. So she brings me some. And it is the best I've ever tasted. So now she's going to make all our kimchi. Marcia Marcia Marcia kimchi.” In Hot Plates, we get the sad news out of the way—Metl in North Park, with their boozy milkshakes, had to close (their downtown location is going strong). Stone Brewing won its lawsuit against Molson Coors, whose rebrand of Keystone was deemed to be a pretty bad trademark infringement (the Keystone cans sure looked like the name was “Stone”). The San Diego Beer News Awards rolled out their winners, with some of the bigger awards going to Hopnonymous, McIlhenney Brewing, Pure Project, North Park Beer Co, Burgeon Beer Co., Stone, Societe, and Treevana. And this weekend, one of the best food events in San Diego is finally back after three years—”Celebrate the Craft” at the Lodge at Torrey Pines, an outdoor collaboration cooking event under the sun with Kelli Crosson (AR Valentien), Javier Plascencia (Finca Altozano), Eric Bost (Jeune et Jolie), Jojo Ruiz (Serea, Lionfish), and Travis Swikard (Callie). For “Two People, Fifty Bucks,” Troy is still a little stunned by how good Matsu is, and how chef William Eick can do what he did with that cabbage dish. David has a billion tasters of mezcal at Camino Riviera in Middletown/Little Italy, and Andy is all about the sole with white wine at San Diego classic, Anthony's Fish Grotto. Thanks for listening, guys.

As a young girl growing up on a farm in San Diego County, Lan Thai's dad would hand her shrimp shells from that night's dinner and tell her, “Go feed the trees.” Lan was too young to understand why, but she did. The trees grew gaudy with fruit. Years later, as she was becoming a chef and diving deeper into the nutritive and health properties of food, she learned you can't grow healthy food without healthy soil. And shrimp shells are star soil-makers. Born in a Thai refugee camp as Lan's family fled the communist takeover of Vietnam, they found their way here. Started growing their own sustenance, fishing local waters for proteins. Her father hadn't studied soil science, or farming for that matter. “I asked my dad how he knew shrimp shells were good for soil,” she says. “He said ‘Grandma told me.' So, in addition to science, I'm a strong believer in the wisdom of ancients.” On top of passed-down food wisdom, she started studying the scientific studies of healthy food. Her restaurant—Enclave, a small cafe inside the workspace of hard kombucha company, JuneShine—incorporates what she learns. It's not all twigs and probiotic superseeds. She serves fried chicken and waffles. But every dish on the menu, she explains, has some fermented element. In this episode of HHH, Lan explains why fermentation is a key to unlocking healthy properties in food. We also talk about her newest project: she just took over a 19-acre regenerative farm in Bonsall where she'll grow food for her restaurants (she just opened a second location in UTC Westfield)—everything from fruit trees to a medicinal herb garden—and eventually plans to make it into a destination with cabins and an education center, classes on permaculture, food preservation, composting, cooking. In “Hot Plates,” the longtime Mission Beach staple, Saska's, is being reborn as Mo's—a new, Tecture-designed steakhouse with private liquor cabinets and a throwback wood-and-vinyl booth vibe. Cross Street Chicken has opened its third location in the Del Mar Highlands Town Center, with a full cocktail bar run by a former drinksman from Sycamore Den and Fernside, and local steakhouse success story Rare Society is about to become a nationally known brand. In not-so-good news, the economic fallout of the pandemic hit local brewery Modern Times, who had to close their outposts in Portland, Oakland, Santa Barbara, and L.A. But fans of Texas brisket can rejoice—after three long years of renovations and the world falling apart, our perennial winner of “Best BBQ,” Grand Ole BBQ, is reopening its original North Park location. For “Two People, Fifty Bucks,” Troy has been out at brunch venues across the city filming a preview for SDM's upcoming “Brunch Bash.' While “working,” he discovered the cover star of this month's issue of SDM—the fried chicken and waffles at Brian's 24. David went to Whiskey House for all the Whiskey, and Lan went to Lola 55.

Ted Lasso is the hero we need and America's de facto life coach, but he needs to fix himself when it comes to tea. It is finally taking off in U.S. culture, at least partially because consumers are looking for healthier drinks and are increasingly sober-curious. Sure it took a while. Ever since they threw the king's stash into the Boston Harbor, coffee seized power and has served a few thousand consecutive terms in the part of our hearts where we keep the love for hot beverages. But now specialty tea—sourced from very specific, often family-owned tea gardens across the world—is ascending our love charts in U.S. culture. It seems like it took matcha—a tea the color of Instagram—to open our hearts to coffee's low-key cousin, but we're here for it. San Diego's Paru Tea Bar—the good-tea concept by married couple, Amy Truong and Lani Gobaleza—is proof. On this podcast, Truong explains their humble beginnings in 2017 (she would collect rideshare scooters and charge them to earn extra money while they launched their business in a series of pop-up tea events). They opened their first brick and mortar in Point Loma in 2019, and now they just unveiled their second —a 1,200 square-foot tea sanctuary and art gallery on Girard Street in La Jolla (their first art exhibits feature a La Jolla High alum who used dried Paru tea leaves to paint her work. At the shop they'll be house-milling matcha, the only shop in California to do so. So people caught up in the grasp of the matcha movement can taste it freshly pulverized, not bagged and shipped. In “Hot Plates,” Troy and David talk through a spate of new openings in San Diego, including: the city's first absinthe bar and bistro, Wormwood; the new high-design distillery, Swan Bar; a new concept in Torrey Pines from the group behind Lionfish and Serea; and one of our favorite Italian chefs, Accursio Lota of Cori Pasificio. In “Two People, Fifty Bucks,” David raves about the carnivore catnip down at El Barbecue from chef Ami Cisneros (formerly chef at Grand Ole BBQ); Amy points to her favorite spring roll joint in Hillcrest, Goi Con; and Troy is rekindling his love affair with sushi at two of his favorite sushi joints within walking distance of each other in Bankers Hill (Hane and Azuki).

This week Ben from Bear Mountain BBQ returns to talk Gas Grilling! In the first segment our highlights take us from Snake River Farms Briskets, the American Royal in Kansas City and Frankie's visit to Grand Ole BBQ. Don't forget to submit your BBQ Horror Stories to Wes@TheGrillCoach.com for a chance to win a 6 month supply of Bear Mountain BBQ Pellets! We answer, What are cuts of meat with low fat? and How do you make your burgers not come out dry?  In the second segment we dive deep into Gas Grilling! We talk tips for buying and maintaining, use and recipes for gas grilling! Check out our full show notes at TheGrillCoach.com and don't forget to follow us on Instagram, Facebook and Youtube @TheGrillCoach. Support the show (https://www.patreon.com/thegrillcoach)

Welcome back to the Happy Half Hour! We're recording this episode from a premier club suite at Petco Park, thanks to this week's sponsor, the San Diego Padres. Our special guest this week is Jaclyn Lash, the Padres' vice president of special events. She joined the team in 2011 and oversees all events for the Padres and Petco Park, including concerts, game-day festivals, private and special events, and gatherings for the team. Before joining the Padres, she was at Jimmy Kimmel Live!, coordinating guest appearances and booking musical artists. We had to ask what it's like to meet and work with celebrities regularly, and she shares some fun stories (one including Kanye West!). Jaclyn is here to tell us how they transform the ballpark into venues for everything from the Monster Energy Supercross to The Links at Petco Park, a nine-hole golf course; and about upcoming concerts such as the Hella Mega Tour on Aug. 29 with Green Day, Fall Out Boy, and Weezer. You can see a schedule of more upcoming concerts here. In Hot Plates, the owner of RakiRaki Ramen opened a new restaurant, Matsuoka Pure Sushi, specializing in temari sushi and kaiseki bento. Karina's, a local institution for Mexican seafood, returned to downtown with the opening of a new cantina. Chef Kaci Goff of Wolf and Woman (and a podcast alum!) launched a new monthly dinner series, Lucky Cricket, with Taylor Berk, sommelier at Puffer Malarkey Collective. The dinner features several courses of Malaysian-Tamil cuisine and wines produced by female winemakers. In Two People, $50, Jaclyn is excited about Wolfie's Carousel Bar in Little Italy, which Troy just got a First Look at. Troy recommends the El Xolito hot dog at Barrio Dogg (located in Barrio Logan and Petco Park), and I got the El Borracho fries from Grand Ole BBQ inside the park. David and Troy got seafood without me and went to South Beach Bar & Grille in Ocean Beach for fried oyster tacos. Thank you for listening! As always, we want to hear from our listeners. Need a restaurant recommendation? Is there a guest you want us to book on the show? Let us know! You can call us at 619-744-0535 and leave a voicemail, or if you're too shy, you can email us at happyhalfhour@sdmag.com. See you next week!

We’re here at Provisional Kitchen, one of the restaurants in the Pendry Hotel in downtown San Diego. Today, we have David Duran, the director of food and beverage at the Pendry, talking to us about their new superfood brunch cocktails. David got into the hospitality business at age 17 in Las Vegas and moved to San Diego in early 2017, where he took the job at the Pendry. Today’s guest is Jon Mangini, owner and founder of Basic Pizza and URBN Coal-Fired Pizza. Jon is a Connecticut native who is best known for bringing New Haven style thin-crust pizza to San Diego. He opened Basic Pizza in East Village in 2006, just a couple of years after Petco Park opened—and way before the neighborhood became a dining destination. It’s famous for the pizza topped with mashed potatoes and bacon. In 2008, Jon moved on to his next pizza project, URBN Coal Fired Pizza, which he launched in Vista. He has since expanded the company, and today URBN has five locations around the county, including a new location at One Paseo. For Two People, $50, Jon chose Fish 101 in Leucadia and Cardiff. David chose Tahona Bar along with their speakeasy, Oculto 477, where you have to disclose a sin before entering. Troy’s pick was another stop on his hunt for San Diego’s best birria, Cocina de Barrio in Hillcrest. Now that Troy’s birria journey is over, what should he try next? In Hot Plates, Jsix, the restaurant at the Hotel Solamar, is going to close and will be replaced by Jimmy Buffet's Margaritaville chain. This will be the second Margaritaville Hotel in San Diego; the first is coming to Paradise Point in Mission Bay. Other news from East Village: Melvin Brewing closed its brewpub on 14th and Market. The Grand Ole BBQ y Asado in North Park is still closed for renovation, and they’re hoping to reopen in May. Soi 30th North Park Thai Eatery is opening a new location in Ocean Beach, replacing the Subway on Cable Street. If you listened to our end-of-year episode in December 2019, you’ll remember that we had strong opinions about The New York Times’ prediction that mushrooms would be the next kale. Well, CNN backs this up claim, and declared “mushrooms are the new grocery aisle celebrities” of 2020. Thanks for listening, and we’d love to hear from you! Call us at 619-744-0535 and leave a message. Or if you’re too shy, you can email HappyHalfHour@sdmag.com. You can give us your recommendations for Two People, $50, tell us about any news happening in San Diego’s culinary world, or let us know who you’d like to hear featured as a guest on the podcast.

Welcome back! We’re here at the Hotel Del Coronado with Sara Harper, the director of marketing for the Hotel Del and Beach Village at the Del. Sara oversees all the branding for the iconic resort. This week’s special guest is here right in time for Halloween. Joining us is Amar Harrag, the co-owner of Tahona restaurant and mezcal bar in Old Town, which has a new speakeasy that just opened called Oculto 477. Tahona, opened earlier this year, is the city’s first mezcal tasting room. Both drinking dens are next door to the old El Campo Santo Cemetery. We learned that Amar is a native of Antibes in the south of France, and a graduate of the University of San Diego. In addition to Tahona, he co-owns Matisse Bistro in San Diego and Irvine, and runs the real estate brokerage Allied Green Realty. He is also the founder of the San Diego chapter of Corazon de Vida and sits on the board of directors for Create Purpose—both are nonprofits that help orphaned and abandoned children in Mexico. For Two People, $50, Amar chose Tacos El Gordo for quick and delicious carne asada and lengua tacos. Troy picked El Pescador because of their tasty local fish. Lauren chose Tiger!Tiger!, which recently had a Japanese craft beer pop-up (she enjoyed a matcha lager). Erin ventured out to East County with her family and had smoked turkey on a roll at Grand Ole BBQ. In Hot Plates, we talked about how after more than 50 years in business, Su Casa in La Jolla closed. There is a new Oaxacan restaurant coming to Hillcrest named Cocina de Barrio, replacing the old Swami's Cafe on Fifth Avenue. SKA Bar and Restaurant is a new two-story rooftop bar in Normal Heights on Adams Avenue—it’s now the largest restaurant and bar in the neighborhood. David’s 60 Second Beer Review this week is Collabapalooza—it's a mix of Queen of Tarts from Karl Strauss and Tabula Rasa porter from Second Chance Beer Company, blended in wine barrels with Michigan tart cherries. This week’s Hot Topic is from a recent story from the San Francisco Chronicle, which says that the gig economy (and companies like Uber and Lyft) are making it harder for restaurant owners in the Bay Area to find new kitchen staff. Thanks for listening, and we’d love to hear from you! Call us at 619-744-0535 and leave a message. Or if you’re too shy to call, you can email HappyHalfHour@sdmag.com. You can give us your recommendations for Two People, $50, tell us about any news happening in San Diego’s culinary world, or let us know who you’d like to hear featured as a guest on the podcast

Welcome back! We hit the jackpot this week on Happy Half Hour as we tape from our sponsor, Sycuan Casino Resort, specifically in the restaurant Bull & Bourbon. Marcel, the sous chef of the steakhouse, hopped on to tell us about the 75 internationally-sourced rare bourbons that complement the steaks and seafood. This week was all about barbecue, and our special guest, Andy Harris, knows just about everything there is to know. He’s the owner of Grand Ole BBQ & Asado in North Park, and he recently opened a second location in Flinn Springs, which is near our recording location by El Cajon. Andy's BBQ joint is this year's Critic's Pick for Best of the Best Casual Restaurant in our annual Best Restaurants list, and was recently featured on "Diners, Drive-Ins and Dives" on the Food Network. Andy shared how he switched from working in the music industry to becoming a BBQ expert, and he gave a shout out to Himalayan Cuisine in La Mesa for his Two People, $50. As for our hosts, the veggie burger at Station Tavern and Chiko in Encinitas were this week’s standouts. Things were looking real sweet in Hot Plates this week as we welcomed a new Donut Bar location in Chula Vista. Pacific Beach got a new Argentinian Cafe on Garnet Avenue: Yerba Mate Bar & Empanadas, and Breakfast Republic continues its city-wide domination of the breakfast/brunch scene with the opening of its 9th location, this latest one in Mission Valley. Last but not least, family-owned restaurant Bahn Thai is expanding to Hillcrest. We’re talking about Del Taco as far as Hot Topics go. The fast-food company started selling tacos with Beyond Meat in April, and they just revealed they've already sold two million fake-meat tacos. It's the best-selling new product in the company's history. Thanks for listening, and we’d love to hear from you! Call us at 619-744-0535 and leave a message. Or if you’re too shy to call, you can email HappyHalfHour@sdmag.com. You can give us your recommendations for Two People, $50, tell us about any news happening in San Diego’s culinary world, or let us know who you’d like to hear featured as a guest on the podcast.

This week's episode is brought to you by Ronald McDonald House Charities of San Diego and their Dream House Raffle. Visit www.sdraffle.com to buy tickets and learn more about the hundreds of prizes! Early Bird deadline is February 22, 2019! Today we’re talking brewing, tasting rooms, and whether there is another softening in the market for local craft beer. In Hot Plates, we’re discussing the new locations for Extraordinary Desserts and Holy Matcha, as well as the opening of Kairoa Brewing Company in University Heights. Seven Seas Roasting Company has also soft-opened in South Park and Grand Ole BBQ is officially serving up smoked meats in the Central Texas-style out inFlinn Springs. In the guest seat is Dan Caricco, a San Diego native and one of the founders of Thorn Brewing, who talked about growing up in Mission Hills and leaving behind the doldrums of an office job to turn a passion project into a profitable business. We learned how the racoon-riding-a-bike logo came about as well as his thoughts on the regulations facing the beer industry and whether the recent string of closings is good for the industry. Thorn Brewing’s newest tasting room is open soon in Mission Hills near the new Fort Oak restaurant. Our hot topic is all about the Little Italy Food Hall being voted one of the 10 Best in the nation.

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

North Park’s Grand Ole BBQ y Asado is growing into a second location with owner Andy Harris saying it will offer a bigger space with a menu that includes steaks and burgers in addition to traditional BBQ foods, two full bars, music and an authentic Austin vibe — everything he could ever want. ___________________________________________________________ Never miss an episode of Dish It Up and subscribe here: https://itunes.apple.com/us/podcast/dish-it-up/id1313536406?mt=2 And check out our other podcasts at SanDiegoUnionTribune.com/podcasts ______________________________________________________________ Please take a few minutes to complete our podcast survey. http://survey.podtrac.com/start-survey.aspx?pubid=Kv7xaSXfStEq&ver=standard

Happy 100th episode! We’re toasting to our milestone episode aboard Hornblower Cruises’s Sights & Sips Cocktail Cruise, but before we get to our draft (more on that below), we open with restaurant news. The team behind Campfire is opening a modern French bistro in Carlsbad, You & Yours Distilling Co. is expanding their East Village space and has announced a new product, and our food critic Troy Johnson gives us the scoop on El Jardín, chef Claudette Zepeda-Wilkins’s new Mexican restaurant in Liberty Station. In lieu of a special guest, we’re playing a fun, foodie take on fantasy sports. We asked ourselves, if we could eat at only seven restaurants for the rest of the year, which would we choose? Each of us—Erin, Troy, Archana, and David—prepared a list of our favorite restaurants—everything from fine dining and tacos to breakfast spots and oceanview eateries. And things got competitive. Now that we’ve made our picks, we want you to crown a winner. Check out the picks below—intentionally listed without the drafters’ name!—and tell us which restaurant roster deserves gold. A huge thank you to our listeners and supporters, as well as those of you who joined us aboard the Hornblower—we couldn’t have made it to 100 without you. Looking forward to 100 more! You can vote here: https://www.surveymonkey.com/r/2SXLVBF Team 1 1.1 Buona Forchetta 2.4 Little Lion 3.1 The Crack Shack 4.4 Lucha Libre 5.1 Cucina Urbana 6.4 Campfire 7.1 Mama’s Bakery Team 2 1.2 Cantina Mayahuel 2.3 Panama 66 3.2 Jaynes Gastropub 4.3 Hane Sushi 5.2 Old Venice 6.3 Cowboy Star 7.2 Caroline’s Seaside Café Team 3 1.3 Grand Ole BBQ y Asado 2.2 Isabel’s Cantina 3.3 Trust 4.2 Café Chloe (selected before news of their closing was announced) 5.3 Amplified Ale Works 6.2 Addison 7.3 Beerfish Team 4 1.4 George’s at the Cove 2.1 Las Cuatro Milpas 3.4 Sab-e-Lee 4.1 Wrench & Rodent Seabasstropub 5.4 Born & Raised 6.1 Urban Solace 7.4 Rocky’s Crown Pub

Kyle Leavy: (@meatkyle) of Harvest Meat Company Website: http://harvestmeat.com/ LinkedIn: https://www.linkedin.com/company/harvest-meat-company-inc. Instagram: https://www.instagram.com/meatkyle/ Ole Hickory Pits: www.olehickorypits.com/ Grill Grates: https://www.grillgrate.com/ Weber Grills: www.weber.com/US/en/grills Del Mar BBQ Championship: http://arlie-que.com/event_detail.php?event=10200 HARVEST FOOD DISTRIBUTORS MERGES WITH SHERWOOD FOOD DISTRIBUTORS: http://harvestmeat.com/blog/harvest-food-distributors-merges-sherwood-food-distributors/ Don't fear... Randy, Gene, Shawn, and Derek survived a scary explosion at the Del Mar BBQ State Championship: https://www.instagram.com/p/BYJQcgVlZ8j/ We had a great time at #BETonBBQ this year. It went above and beyond expectations and of course, we will be posting the full photo album on the Del Mar BBQ State Championship Facebook by next podcast! This week's guest, Kyle Leavy of Harvest Meat Company, he is the California Regional Manager. Del Mar BBQ State Championship: https://business.facebook.com/delmarbbqchampionship/events/ Derek and Shawn's new smoker (very dangerous): https://www.instagram.com/p/BYJQcgVlZ8j/ You must try the Smoked Turkey from Grand Ole BBQ y Asado   VFM has been with Harvest meat for 35 years now Leavy family has been close with Marso family Kyle's grandpa came from Ireland - he used to deliver meat in a wagon Grandpa started butcher shop in Iowa for about 20 years then moved to the west His Grandpa came from Ireland, was the son of a butcher. His cousin lives in Ireland and does a butcher shop and farming. things were changing with the meat industry tripes intestines and guts - no one else was selling those parts but Harvest Meat Co harvest meat company has locations all over the country, 14 or 15 distro centers anheuser - texas - sending water to #HurricaneHarvey victims VFM with greater omaha packing plant - for the past 12 years VFM on their Angus program - only choice and prime Greater Omaha is very consistent from Iowa and Nebraska cattle Greater Omaha choice looks great better than some other Primes in San diego Tri-Tip in California is big! It's a very underutilized piece of meat. 2018 Del Mar BBQ State Championship will include a Tri-Tip category (instead of steak - 2017) The Power of Social Media can't be ignored anymore. Valley Farm Market used to be very run down and Derek would be embarrassed to bring his friends around the store until Derek started making changes and implementing his vision for the store The strike in 2004 helped VFM take off. They were able to go from a commodity store to a specialty store.  "You just have to do it. It doesn't matter if it's not perfect." Social Media is powerful for those who embrace it. Businesses who focus on educating the consumer will build lifelong relationships with their customers. Get in Touch Derek Marso - https://twitter.com/MarsoDerek Shawn Walchef - https://twitter.com/shawnpwalchef Cory Wagner - www.twitter.com/TheFifthPofmkt Valley Farm Market - www.valleyfarmmarkets.com - www.instagram.com/valleyfarmmarket/ Cali Comfort BBQ - www.calicomfortbbq.com/ - www.instagram.com/calicomfortbbq/ - www.twitter.com/calicomfort Behind The Smoke -www.instagram.com/bbqwarstories/ - www.facebook.com/bbqwarstories/ - www.twitter.com/bbqwarstories Email - behindthesmoke@calicomfortbbq.com

Stacey Poon-Kinney (@SPKcooks) of The Trails Eatery Website: https://www.thetrailseatery.com/ Facebook: https://www.facebook.com/TheTrailsEatery/ Twitter: https://twitter.com/SPKCooks Instagram: www.instagram.com/thetrailseatery/ www.instagram.com/spkcooks/ Ole Hickory Pits: www.olehickorypits.com/ Weber Grills: www.weber.com/US/en/grills Del Mar BBQ Championship: http://arlie-que.com/event_detail.php?event=10200 KPBS San Diego's Food Network Star Stacey Poon-Kinney article: http://www.kpbs.org/news/2013/may/30/san-diegos-food-network-star-stacey-poon-kinney/ Stacey Poon-Kinney to be on Food Network Star article: https://www.sdentertainer.com/dining/stacey-poon-kinney-san-diego-restaurant-owner-to-appear-on-food-network-star/ - Stacey Poon-Kinney, Owner of The Trails Eatery located in San Carlos, San Diego - On Memorial Day Weekend, Valley Farm Market sold 200 gallons of guacamole - Stacey Poon-Kinney opened up The Trails Eatery - SPK started working where Cali Comfort BBQ is now back when she was just a kid - SPK has shopped at Valley Farm Market since she was young, loves the Pollo Asado like Andy Harris of Grand Ole BBQ y Asado - SPK managed Rock Bottom Restaurant before deciding to open up her own restaurant - "Good food takes time" - Running out happens because we are making food from scratch, things aren't being manufactured - QUALITY MATTERS ALWAYS - SPK has always loved being around the restaurant environment - Curiosity drives SPK, she wants to learn about everything - Being in the corporate side of things, SPK felt like she learned enough skills to start her own business/restaurant - 80/90 hour weeks are normal for business owners - SPK went from a massive Rock Bottom system to buying a 34 seat restaurant and felt like she could handle bigger, then re-modeled and re-branded to The Trails Eatery - The Trails Eatery is a very neighborhood feel, lots of regulars and friendly faces - Having a sense of community is really important for business owners - SPK has shopped at Valley Farm Market since she was 10 years old - The recession hit businesses hard in San Diego, The Trails Eatery included - The Trails Eatery tried out BBQ Dinners for a period of time - SPK is co-owner with her Father - Having a dinner menu is not easy - A regular brought in an ad for Restaurant Impossible tv show to show SPK and that's how she got on Food Network - http://blog.foodnetwork.com/fn-dish/2012/08/robert-irvines-top-5-most-memorable-restaurant-impossible-moments/ - http://www.foodnetwork.com/shows/restaurant-impossible/episodes/the-trails2 - Restaurant Impossible does their full makeover in just 2 days! - Not many restaurants that were on Restaurant Impossible are still open, The Trails Eatery is! - 67% close rate from Season 2 90% close rate from Season 1 - After RI, SPK was on Food Network Star - Being genuine and vulnerable takes you a long way in business - Cali Comfort BBQ closed their breakfast and that's possibly why they are still in business - Be prepared to make very tough decisions but they might end up being the best decisions for your business - SPK was on the 50th episode of Restaurant Impossible - After RI, SPK was on Food Network Star to film for 2 months, while trying to run her business, while trying to be with her family - Shawn is all about the TAB sandwich at Trails Eatery - SPK with the captain of the Essex ship below - Trails Eatery 10 year anniversary party coming soon! - SPK used to do Valley Farm steak and eggs, top sirloin, portion cut 6oz, only Derek could cut them - Thanks to all of our listeners! WHO WANTS STICKERS?! Let us know Get in Touch Derek Marso - https://twitter.com/MarsoDerek Shawn Walchef - https://twitter.com/shawnpwalchef Cory Wagner - www.twitter.com/TheFifthPofmkt Valley Farm Market - www.valleyfarmmarkets.com - www.instagram.com/valleyfarmmarket/ Cali Comfort BBQ - www.calicomfortbbq.com/ - www.instagram.com/calicomfortbbq/ - www.twitter.

Andy Harris (@GrandeOleBBQyAsado) of Grande Ole BBQ y Asado  Website: http://grandolebbq.com/ Facebook: https://www.facebook.com/grandolebbq Instagram: https://www.instagram.com/grandolebbqyasado/ Ole Hickory Pits: www.olehickorypits.com/ Weber Grills: www.weber.com/US/en/grills Del Mar BBQ Championship: http://arlie-que.com/event_detail.php?event=10200 2016 San Diego Eater Article on Grande Ole BBQ y Asado: https://sandiego.eater.com/2016/6/17/11963934/grand-ole-bbq-y-asado-barbecue-north-park#0 2017 "Here's Where to Find the Best BBQ in San Diego" article in the San Diego Magazine: http://www.sandiegomagazine.com/San-Diego-Magazine/March-2017/Heres-Where-to-Find-the-Best-BBQ-in-San-Diego/ - Andy Harris owner of Grand Ole BBQ y Asado located in North Park, San Diego - Eating and Drinking San Diego event with local pit masters picture: www.instagram.com/p/BIT054SDCnv/ - Grande Ole BBQ advertises mostly on Facebook, here is a post: https://www.facebook.com/grandolebbq/posts/1343325145704122 - Grande Ole BBQ gets lots of publicity via word-of-month marketing - North Park location: 3302 32nd St, San Diego, CA 92104 - Andy used to live in the North Park area until he moved out towards east county and saw tremendous opportunity back in the city when he decided to open up his first location - Before BBQ, Andy and his wife were both in the music business (for a long time) doing things like band management, went to Lollapalooza - Andy noticed the music scene was getting tougher and tougher so turned towards the business of BBQ   - Andy is a long time supporter of Valley Farm Market, gives praise to their pollo asado and poke - Where does the love for BBQ come from with Andy? He has roots in Austin, TX - loved to eat BBQ growing up - As a Tour Manager, Andy got to eat his way around america, always loved eating bbq - Age 26, he bought himself a smoker (stick burner) - When he wasn’t touring, he was smoking BBQ trying out new methods - Why it's so hard for cooks, chefs, and pit masters to let someone else cook for them - Andy and Shawn talk about the Chargers situation in Los Angeles - Andy loves the San Diego Padres - Shawn going into the PFUFA nominee for the Chargers: https://www.pfufa.org/ - Do BBQ pit masters watch BBQ TV shows?! - Do NFL players watch NFL Football games? - Valley Farm Market sponsored softball team: https://www.wsj.com/articles/the-san-diego-chargers-softball-team-1405984328 - Grand Ole BBQ and possibilities of having draft beer (maybe 8 local taps 2 texas beer) and wine coming to the North Park location: https://www.instagram.com/p/BTzGo5AFXot/ - Shiner Bock TX beer: https://www.shiner.com/beer/bock - Lone Star TX beer: http://lonestarbeer.com/ - Jester King TX beer: http://jesterkingbrewery.com/ -  Possibilities of a second Grande Ole BBQ location coming? - A new location almost an acre big could have weddings, etc - outdoor Austin Salt Lick BBQ vibe: http://saltlickbbq.com/ - 1000 gallon tank pit from Texas (OFFSET): https://www.instagram.com/p/BTuqwgAlCo3/ - Andy grew up with these types of pits growing up in Texas - Tim from Schmokers Custom Pits: http://www.schmokerscustompits.com/  - Some thoughts on stick burners, pellet smokers? - Talking about life at home as a BBQ Pit Master... Our wives always hating how we smell when we come home - Before opening up shop, Andy first got experience with catering BBQ - Brisket is Andy's favorite thing to smoke - Grande Ole BBQ uses Meyer Natural: http://www.meyernaturalangus.com/     - Videos on Valley Farm Market catering: https://www.facebook.com/pg/valleyfarmmarketSD/videos/ - Shawn Walchef talks about Gene Goycochea helping Cali Comfort BBQ with procedures in prepping the right way, no cutting corners - Meat prices going up and the troubles it gives to owners like Andy, Shawn, and Derek - Getting "Sell out GRIPE" from customers - not understand the true way of BBQ, "Once we're out - WE'RE OUT" - Land BBQ Smokers: https://www.langbbqsmokers.