Podcast appearances and mentions of greg rempe

Episode 268 features a candid interview with Greg Rempe, host of the BBQ Central Show and we explore 3,000: Baseball's Elite Clubs for Hits and Strikeouts with Author, Douglas J. Jordan, plus we discuss the possibility of the Golden At-Bat Rule   Greg Rempe is the creator and host of the longest running and most listened to show dealing with live fire cooking, The BBQ Central Show.  He has been extremely supportive of our show with advice, support, and encouragement.  We wanted Greg back to learn more about him, his show, what it takes to produce a successful podcast, his opinions on barbecue and baseball and much more.  His show can be heard live every Tuesday night from 9:00 pm to 11:00 pm and is released in podcast format; the first hour on Wednesday and the second hour on Thursday.  Then on Fridays you can catch up on parts of past episodes listening to The Best Moments of The BBQ Central Show in 10 Minutes or Less.  You can find out more about his show by going to http://thebbqcentralshow.com/ Douglas J. Jordan is a retired college professor.  His baseball articles have been published in the Baseball Research Journal and NINE: A Journal of Baseball History and Culture.  He joins us to discuss his newest book, 3,000: Baseball's Elite Clubs for Hits and Strikeouts.  This book goes into detail about the elite players in each category, describing how they collected their historic hit or strikeout and their age at the time. Discover the pitchers who gave up a 3,000th hit and the victims of a 3,000th strikeout. This book covers the near-miss men, the ones who almost made it to the milestone, and predicts which players might reach 3,000 hits or strikeouts next. This comprehensive volume tracks all players who have reached this impressive achievement, all who missed it by a hair, and some who might be poised to claim the title.   We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.   Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq 

We talk to Christie Vanover and Greg Rempe join us to discuss the newest wireless probe technology.

In this episode of "This Week in Barbecue," we bid a heartfelt farewell to the legendary James Earl Jones and dive into the latest buzz in the food and BBQ world. Chipotle has announced the introduction of robots to make burrito bowls more efficiently—will this change the game, and will guac still be extra? We explore the pros and cons of splitting a whole cow and celebrate AC Barbecue's standout appearance at Jackson State University. Get ready for Grill Fest Sale and BBQ Competition on September 21, hosted by BBQ Central's Greg Rempe, and join us in congratulating Matt Horn on the birth of his son. We also cover the BBQJackpot becoming a state championship competition, officially qualifying for "The Jack," as announced by Christie Vanover of Girls Can Grill. In product news, everyone's buzzing about the Stanley craze, and Yeti is jumping in with new NFL-inspired drinkware and cast iron releases. We discuss the unique concept of De BBQ Donut in the Netherlands, offering a BBQ experience on water, and Heritage BBQ's exciting barn-style expansion to add more seating and smokers. Plus, the BBQ Snob clears up the confusion about "the list." Lastly, we highlight amaysing_wood, a veteran-owned company based in Hartly, Delaware, and share some personal stories about wood collecting with Andrew Mays. Tune in for all this and more on the latest episode of "This Week in Barbecue"!

Episode 236! In this episode we are joined by Greg Rempe from the BBQ Central Show. We talk about his origin in BBQ and deep dive into the Memphis in May drama, BBQ NEWS, a Beer Review, BBQ FAILS and more!   Greg Rempe https://thebbqcentralshow.com/       BBQ NEWS   NBBQA Conference https://www.nbbqa.org/events/2024-annual-nbbqa-conference---san-antonio-tx   Blue Smoke Blaire's BBQ Legends Class https://bluesmokeblaire.com/shop/ols/products/bbq-academy           We've joined the Oddpods Media Network! https://oddpodsmedia.com/     Promos: Married with Television https://podcasts.apple.com/us/podcast/marriedwithtelevision/id1461680822               BEER REVIEW Real Ale Brewing - Crashpad James 8 Jan 8.3 Jon 8.1       SUCKLEBUSTERS BBQ WINS AND FAILS ---     Send your questions, bbq fails and wins to info@grabeminthebrisket.com or simply leave it as a message at 434-829-2299 Check us out on: www.grabeminthebrisket.com   TikTok - @grabeminthebrisket Facebook- @grabeminthebrisket Instagram- @grabeminthebrisket Youtube- @grabeminthebrisket Twitter- @grabthebrisket Email- info@grabeminthebrisket.com Thanks to our partners and sponsors!   Smokerbuilder.com https://www.smokerbuilder.com/ FOR A GREAT DISCOUNT Go to www.smokerplans.net/grabeminthebrisket or use the code "GRABTHEBRISKET" (ALL CAPS)     VacMaster FOR A GREAT DISCOUNT Go to https://www.vacmasterfresh.com/?ref=grabeminthebrisket or use the code "SEALMYMEAT"   NBBQA - National BBQ and Grilling Asssociation https://www.nbbqa.org/         Barbecue News Magazine https://www.barbecuenews.com         Chicks That Smoke https://www.sucklebusters.com/bbq-rubs-seasonings/chicks-that-smoke/         Sucklebusters https://www.sucklebusters.com/         Dalstrong https://dalstrong.com/?ref=S1CLUEQO6rEHh9         CoolieNation https://www.coolienation.com/brisket         Cambro Mfg https://www.cambro.com/             YETI Coolers https://www.yeti.com/en_US  

Episode 282This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!! Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!__________________________________________________________________Taking You Back To 5/22/2012 - Featured this week is the creator of a company and product that is still around today, named MOJO Bricks, Fred Grosse! Ironically enough, Fred has ties here to Bomb City, USA…I believe his wife was originally from Eastlake, OH which is the next city over from me…so I have actually met Fred in person a few times and been on the receiving end of some “test products” bak in the day. In this episode we talk about his background and we also talk about how he got into the whole BBQ business. Fred's product is unique in that it is a compressed product but much bigger than a pellet. So if you are looking for something that can give good clean smoke and do it for a long period of time, you might want to hit the Googles and see where to grab them! That's Fred Grosse from MojoBricks!Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 5/22/2012Original Full Show Link:  CLICK HERE

2023 is the year that the Barbecue Hall of Fame should induct Greg Rempe and give him the honor he deserves.  Do not just take our word for that, but listen to what our ten guests, Malcom Reed, Ben Arnot, Christie Vanover, Ryan Cooper, Sean Ludwig, Michael Savino, Rusty Monson, Jon Solberg, Meathead, and Doug Scheiding have to say about Greg and his contributions to barbecue. Greg Rempe is the creator and host of the longest-running, most listened to, and extremely entertaining shows dealing with live fire cooking, The BBQ Central Show.  He has been extremely supportive of our show with advice, support, and encouragement.  His presence and what he provides to the barbecue community are immeasurable.  His show can be heard live every Tuesday night from 9:00 pm to 11:00 pm and is released in podcast format; the first hour on Wednesday and the second hour on Thursday.  Then on Fridays you can catch up on parts of past episodes, listening to The Best Moments of The BBQ Central Show in 10 Minutes or Less.  You can find out more about his show by going to http://thebbqcentralshow.com/ According to the Barbecue Hall of Fame website https://www.americanroyal.com/bbq/barbecue-hall-of-fame/ each year, the Barbecue Hall of Fame honors three individuals who, by extraordinary achievement and service, have made outstanding and significant contributions to barbecue. Their mission is to identify and honor the evolving history and traditions of barbecue while recognizing, documenting, and preserving the heritage of barbecue in our world. Induction into the Barbecue Hall of Fame is barbecue's top honor and recognizes the substantial influence on the advancement of barbecue. We conclude the show with the song, Baseball Always Brings You Home by the musician, Dave Dresser, and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories,  Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.     Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.comTwitter:  @baseballandbbqInstagram:  baseballandbarbecueYouTube:  baseball and bbqWebsite:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

Baseball and BBQ Episode #148 Features The BBQ Central Show's, Greg Rempe, Author of Sho-Time, Jeff Fletcher, and Jeff Rants Greg Rempe is the creator and host of the longest running show dealing with live fire cooking, The BBQ Central Show.  When our scheduled guest cancelled at the last minute, Greg was gracious enough to step in and provide a scintillating hour of both baseball and barbecue talk as well as play a game.  Greg has done so much for our show and this is just another example.  He speaks his mind and encourages and appreciates when his guests do the same.  His show can be heard live every Tuesday night from 9:00 pm to 11:00 pm and is released in podcast format; the first hour on Wednesday and the second hour on Thursday.  Then on Fridays you can catch up on parts of past episodes listening to The Best Moments of The BBQ Central Show in 10 Minutes or Less.  More on Greg and his show can be found at http://thebbqcentralshow.com/   Jeff Fletcher is an award winning sports reporter who has been writing about Major League Baseball since 1997,  Fletcher has covered the Los Angeles Angels for the Southern California News Group since 2012 and had the wonderful opportunity to have a "front-row" seat to witness Shohei Ohtani's 2021 MVP season which is the subject of his new book, Sho-Time:  The Inside Story of Shohei Ohtani And The Greatest Baseball Season Ever Played.  The 2021 MLB season was a truly remarkable one for Ohtani and Jeff has great stories which pull back the curtain on his outstanding season and the journey from his native Japan to America.  Jeff has been a Hall of Fame voter since 2006 and may one day be voting for Ohtani's induction.    We recommend you go to BBQ Buddha, https://bbqbuddha.com/ for rubs and award-winning sauces, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, the Pandemic Baseball Book Club, https://www.pbbclub.com  to find many of the wonderful books we have featured as well as some additional swag, Magnechef, https://magnechef.com/ for excellent and unique barbecue gloves, and Cutting Edge Firewood https://www.cuttingedgefirewood.com/ for high quality firewood and cooking wood. We conclude the show with the song, "Baseball Always Brings You Home" from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.   Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.comTwitter:  @baseballandbbqInstagram:  baseballandbarbecueYouTube:  baseball and bbqWebsite:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

On today's episode of the HowToBBQRight Podcast, they're giving the parents more homework than the kids at school, this year (00:45), and there is still time to get invited to our VIPP, A.K.A. Very Important Pig Pickin' (04:07). Malcom reminisces about the first time he got invited to talk with Greg Rempe on The BBQ Central Show (05:10). Our buddy SwineLifeBBQ got invited to cook a VERY prestigious BBQ Competition (06:20). This list I found from America's Test Kitchen put a VERY special mayo at number one (10:29), and Malcom still hasn't tried the new Whataburger that came to town, recently (14:00). Malcom made the best Salmon he's ever cooked, but it was in an Air-Fryer (16:27). Pimento Cheese absolutely belongs on Cheeseburgers (22:36), and you can amp-up that burger even more with Sweet & Spicy Candied Bacon (29:18). There is hardly anything on this planet that you can't put on a Slider Roll and make it more delicious (33:10). Malcom explains how to get more smoke in your cooks on vertical competition smokers (37:58), and I'm interested in Malcom smoking a skinless hog head (43:59). One of our community members wants to know if Malcom wraps Pork Butt, and what temps should they be looking for (49:27)? This is your last call to sign up for the Townsend Spice & Supply SCA Cookoff (53:50).

On today's show Johnny is chatting with Greg Rempe of The BBQ Central Show. When it comes to BBQ talk Greg is a master with over 14 years of experience.   Check Out The BBQ Central Show: Web: https://thebbqcentralshow.com/about-greg/ YouTube: https://www.youtube.com/user/rdrempe   Magnechef Link: https://magnechef.com/ Promo Code: ROYAL21   Follow / Watch / Listen to Us On: Podbean: https://pitlifebbq.podbean.com/   YouTube: Pit Life BBQ: https://www.youtube.com/channel/UC8kAoIunRV1MrSOCNQgJs8w Johnny Mags BBQ BBQ: https://youtube.com/channel/UCLjxKXL6-mXA3em8tf9HXHA Facebook: Pit Life BBQ: https://www.facebook.com/PitLifeBBQ Pit Life BBQ group page: https://www.facebook.com/groups/1813600838747141/?ref=share New England Pitmasters: https://www.facebook.com/groups/newenglandpitmasters/ Instagram:  @johnniehd77     @pitlifebbq Join us at the BBQ Pit. The Pit Life BBQ is a member of the United Podcast Network and is recorded live in front of a studio audience at the Studio 21 Podcast Café upstairs at Two Guys Smoke Shop in Salem, NH. Every Tuesday @ 5pm.

This week on the HowToBBQRight Podcast, we're celebrating Cinco de Mayo here at Malcom's Shop (00:22), and holding our Annual Office Margarita Competition (02:50). Malcom used The Force and a Lightsaber in a recent TikTok video (07:06), and also tried out Mountain Dew's newest flavor in a margarita (07:47). Malcom is ALWAYS down for handouts from the Liquor Store (10:44), and Flamin' Hot Cheetos make fantastic crust on Chicken Wings (12:37). Malcom and I develop a sure-fire way to end all kid sleepovers (19:00). Malcom and Greg Rempe ended their BBQ Round-Table discussion on The BBQ Central Show (20:20). The “Red Meat Disease” would end Malcom's career (21:44), and we are in full force for our Annual Palmer Home Fundraiser (27:00). The Memphis Grizzlies have a GOOD chance of winning the 2nd round of the NBA Playoffs (30:03). I want to know if Malcom has tried Hot Dog Burnt Ends (34:39), and Kroger has been stocking Pork Belly (36:43). I found a super unique recipe on the Let's Get to Cookin' Community Page (42:47), and I rapid-fire some fan questions to Malcom (44:41). We're hosting a Rib Competition on the Community Page (47:58). We are in knee deep in preparation for Memphis in May that's NEXT week (50:30)!

Jeff Mangold, strength and conditioning coach for the 1998-2000 World Series Champion, New York Yankees and Rusty Monson, Utah's Salt City Barbecue pitmaster and podcast host make episode #124 an outstanding show.   Jeff Mangold served as the head strength and conditioning coach for the New York Yankees from 1984-1988 and from 1998-2006.  During his tenure, the Bronx Bombers won nine straight American League East Titles, appeared in five World Series, and won three World Series Championships in 1998, 1999, and 2000.  Jeff also worked for the New York Mets from 1993 to 1996 and designed the strength and conditioning facilities at both Yankee and Shea stadiums.  Jeff is the author of Power and Pinstripes:  My Years Training the New York Yankees.  The book is filled with incredible stories from both of his times with the NY Yankees, which includes interactions with George Steinbrenner, Yogi Berra, Billy Martin, and Lou Piniella.  Jeff worked with the Core Four of the World Series Champions, Derek Jeter, Jorge Posada, Andy Pettitte, and Mariano Rivera.  Jeff shares many of those stories and also talks about how he ended up with a piece of baseball history which he sold for a pretty hefty sum.  Enjoy the interview and purchase the book.Rusty Monson has loved live fire cooking since he was a young child.  He has turned his passion for barbecue into his career and now is the proud owner of Utah's Salt City Barbecue food truck.  Besides competing in competition barbecue and running the food truck, Rusty can also talk quite eloquently on barbecue.  He shares his knowledge and interest in barbecue as a monthly embedded correspondent on The BBQ Central Show with host Greg Rempe.  In addition to his monthly correspondent duties, Rusty is a co-host along with Anthony Lujan on The Pitmaster's Podcast.  It may surprise you to hear what his top-selling food truck item is, but what is not surprising is how much you will enjoy all that Rusty has to offer on life and cooking.         We recommend you go to Fifth & Cherry, https://fifthandcherry.com for wonderful cutting boards, the Pandemic Baseball Book Club, https://www.pbbclub.com  to find many of the wonderful books we have featured as well as some additional swag, and BBQ Buddha, https://bbqbuddha.com/ for rubs and award winning sauces.We conclude the show with the song, "Baseball Always Brings You Home" from the musician, Dave Dresser and the poet, Shel Krakofsky.We truly appreciate our listeners and hope that all of you are staying safe.If you would like to contact the show, we would love to hear from you.Call the show:  (516) 855-8214Email:  baseballandbbq@gmail.comTwitter:  @baseballandbbqInstagram:  baseballandbarbecueYouTube:  baseball and bbqWebsite:  https://baseballandbbq.weebly.comFacebook:  baseball and bbq

Episode 107 features the second halves of fascinating conversations with Ron Blomberg, the 1st official MLB designated hitter and Greg Rempe, host of The BBQ Central Show. Ron Blomberg was only getting started in episode 105.  In the 2nd part of our conversation he discusses the many ways' baseball has changed and his feelings toward those changes.  He talks about his love for the New York fans as well as his love of food and being banned from an all-you-can-eat restaurant.  Ron was the New York Yankees first overall pick in the 1967 amateur draft and on April 6, 1973, he became the first major-leaguer to bat as a designated hitter in a regular season game.  He is also an author and his latest book, The Captain & Me:  On and Off the Field with Thurman Munson provides great information on Ron's career, but more importantly provides an in-depth look into the special relationship he had with Thurman Munson whom he refers to as his "brother."  Ron and Thurman shared many wonderful times together and hearing him describe their friendship makes one appreciate their special bond.  Ron was an exceptional athlete, played the game hard, and it is quite apparent he has lived his life with the same passion with which he played.  We end the conversation with a very long goodbye. Greg Rempe is back for the 2nd half of our conversation and will talk about barbecue, but he is also a big baseball fan who, like many of us, has very strong opinions on many things in the game.  Our baseball talk included the Cleveland team and their new name, bad trades Cleveland has made, favorite players,  steroid users, and so much more.  Greg does not hold back and was unafraid to answer any questions we threw at him, including who should play the part of Greg Rempe if The BBQ Central Show was ever made into a movie.  Greg and Jeff have a friendly debate and Greg discusses his trust issues.  Greg is the creator and host of the longest running, most listened to, and extremely entertaining shows dealing with live fire cooking, The BBQ Central Show.  His show can be heard live every Tuesday night from 9:00 pm to 11:00 pm and is released in podcast format; the first hour on Wednesday and the second hour on Thursday.  Then on Fridays you can catch up on parts of past episodes listening to The Best Moments of The BBQ Central Show in 10 Minutes or Less.  Greg continues being extremely candid and willing to discuss everything.  You can find out more about his show by going to http://thebbqcentralshow.com/   We conclude the show with the song, "Baseball Always Brings You Home" from the musician, Dave Dresser and the poet, Shel KrakofskyWe recommend you go to Fifth & Cherry, https://fifthandcherry.com for wonderful cutting boards and http://www.baseballbbq.com for grill tools and clothing for barbecue and baseball fans and the Pandemic Baseball Book Club, https://www.pbbclub.com  to find many of the wonderful books we have featured as well as some additional swag.We truly appreciate our listeners and hope that all of you are staying safe.If you would like to contact the show, we would love to hear from you.Call the show:  (516) 855-8214Email:  baseballandbbq@gmail.comTwitter:  @baseballandbbqInstagram:  baseballandbarbecueYouTube:  baseball and bbqWebsite:  https://baseballandbbq.weebly.comFacebook:  baseball and bbq 

Social Media is an important tool for all business owners. But how do you make it easier to post content everyday? Our Clubhouse Roundtable Series dug into the topic of How To Make Social Media Effortless so we could brainstorm tips and content ideas to help make posting to social media easier to do. https://youtu.be/_ospbYZ710w ➤ Join the weekly Digital Hospitality Club room on Clubhouse on Fridays at 10am (PST). Raise your hand and take the stage during the open conversation to have your voice heard. Don't have Clubhouse? It's free and easy to sign up. Just download the app on your smartphone and signup like you would any other social media profile. Sign up for Clubhouse at https://www.joinclubhouse.com. What topic should we discuss next week? Let us know in the comments or email the Cali BBQ Media team at podcast@calibbq.media. How To Make Social Media Easy — You've got to build this into your life, but it does not have to be all consuming," Troy Hooper said in the Digital Hospitality Clubhouse room. "You do not need 15 platforms. You do not need to dominate on all of them. You need to get started by pulling your phone out..." As proven by our guests on Digital Hospitality you don't need a production crew or fancy equipment to grow an audience on social media — you just need a story to tell and your smartphone. "You don't need a fancy camera. You sure as hell don't need fancy lighting," Troy continued. "You can tell big pieces, little pieces, things about tomorrow, things about your origin. The content never ends." When you focus on only trying to get the largest follower count possible or view numbers, you're missing the point. Not everyone will get millions of followers (and those numbers you see are often artificially inflated anyway). "I think when you start focusing on growing as much as possible or you're comparing yourself to other people, it becomes more of an effort," shared Corey Nelson, content producer for Best Served Creative. "That's a hard thing for people because they want to quit when they see that they're not hitting those numbers or are not growing as fast as they would like." Greg Rempe from The BBQ Central Show has been working for years to grow a passionate and engaged audience online. "I love my audience," he said while admitting that, "I'm not happy with how quickly I grow. "I might not have 125,000 followers on Instagram, but when I post, I do get a large percentage of engagement from my audience, which to me signals that there's a little bit more buy-in from my folks... so at least my fan base seems to be engaged."   Change Your Social Media Mindset — When you're stuck in the mindset of only wanting to get more followers, you're missing out on the potential joys and benefits of social media, which is to be social. "We really need to honor the followers that we already have and show up for them because they want to know more," said Elizabeth Doss of Izzy Ink Studios. "They want to see you. They want to remember you." One way to make social media effortless is to focus on quantity over quality. Online more is often better. That's because they more places you show up, the more places followers can find you and your message. "You can create a habit for yourself by doing quantity," Stover Harger III from Cali BBQ Media said in the Clubhouse conversation. "And we know that social media needs to be a habit. Or else, let's be honest, we won't do it." "I'm always at my best on social media when I'm doing it every day and I'm thinking about it every day." *** MORE CLUBHOUSE CONTENT: How To Become Your Own Media Company | Best Served Podcast + Cali BBQ Media on Clubhouse | DH112 Crowdfunding Marketing and Promotion Tips from an Expert | Clubhouse Digital Hospitality Club Cal Ripken Jr. of Clubhouse | Guy Clarke (Restaurant Marketing Consultant) | DH102 STAY INVOLVED | ASK FOR HELP | GET INVOLVED

Episode 105 features The BBQ Central Show host, Greg Rempe and the 1st official MLB designated hitter, Ron Blomberg.  Greg Rempe is the creator and host of the longest running, most listened to, and extremely entertaining show dealing with live fire cooking, The BBQ Central Show.  He joined us back on episode 56 and since then he has been a show supporter while offering numerous helpful tips which we have implemented as we strive to improve and for which we are very grateful.  His show can be heard live every Tuesday night from 9:00 pm to 11:00 pm and is released in podcast format; the first hour on Wednesday and the second hour on Thursday.  Then on Fridays you can catch up on parts of past episodes listening to The Best Moments of The BBQ Central Show in 10 Minutes or Less.  Not only is he well versed in barbecue, but he can talk baseball too.  Part one is mainly barbecue talk, but it is so much more as Greg is extremely candid and willing to discuss everything.  You can find out more about his show by going to http://thebbqcentralshow.com/    Ron Blomberg was the New York Yankees first overall pick in the 1967 amateur draft and on April 6, 1973, he became the first major-leaguer to bat as a designated hitter in a regular season game.  He is also an author and his latest book, The Captain & Me: On and Off the Field with Thurman Munson  provides great information on Ron's career, but more importantly provides an in-depth look into the special relationship he had with Thurman Munson whom he refers to as his "brother."  Ron and Thurman shared many wonderful times together and hearing him describe their friendship makes one appreciate their special bond.  Ron was an exceptional athlete, played the game hard, and it is quite apparent he has lived his life with the same passion with which he played.  Part one is just the beginning of a very enjoyable discussion.We conclude the show with the song, "Baseball Always Brings You Home" from the musician, Dave Dresser and the poet, Shel Krakofsky.We recommend you go to Fifth & Cherry, https://fifthandcherry.com for wonderful cutting boards and http://www.baseballbbq.com for grill tools and clothing for barbecue and baseball fans and the Pandemic Baseball Book Club, https://www.pbbclub.com  to find many of the wonderful books we have featured as well as some additional swag.We truly appreciate our listeners and hope that all of you are staying safe.If you would like to contact the show, we would love to hear from you.Call the show:  (516) 855-8214Email:  baseballandbbq@gmail.comTwitter:  @baseballandbbqInstagram:  baseballandbarbecueYouTube:  baseball and bbqWebsite:  https://baseballandbbq.weebly.comFacebook:  baseball and bbq 

This weeks guest on the BBQ Talks Show is Greg Rempe - The BBQ Central Show Greg joins us this week on the show to have a chat about his show and all things Que! With a little twist on things. Greg will Take over a Segment for his show  Featuring a live on air taste test of horse milk From me and my family Check out out The BBQ Central Show on all podcast platforms! Here's a link to Spotify https://open.spotify.com/show/6ilvJS8JcNorp23HXs9D7B?si=7MxTCizeR4SqAWQ2Xnq3PA&dl_branch=1 YouTube: https://www.youtube.com/user/rdrempe Facebook - www.facebook.com/bbqcentralshow Instagram: https://www.instagram.com/bbqcentralshow/ website: https://thebbqcentralshow.com/ If you want a chance for your content to be featured on the show, head over to the Facebook group post your cooks and use the hashtag #bbqtalksshow! Join us live on YouTube and Facebook Don't forget to check out the Facebook Page and Group www.facebook.com/groups/bbqtalksshow  www.facebook.com/bbqtalksshow  Grab your discount codes for Meater, The Rusty BBQ Co and Globaltic from the website www.bbqtalks.com  #meater? #YouTubeFood? #BBQTalksShow? #bbqfamily

Join me in a conversation with Greg Rempe of the "BBQ Central Show" Podcast! Greg has been doing his show for 15 years and has grown it to the most listened to barbecue related podcast show of all time! Hear how he started it and how he has grown it and what he thinks of the outdoor cooking space and all of the changes he has seen in that time! Check out the BBQ Central Show website for all you need to know www.bbqcentralshow.com. Check out FreshJax Organic Seasonings HERE - http://freshjax.refr.cc/darrinCheck out the Inkbird sous vide circulator HERE - https://amzn.to/2JWsDyY

Doug Scheiding is an aerospace engineer. Doug Scheiding is also a business broker. But while this episode of Digital Hospitality is about multi-hyphenate Doug Scheiding, it’s not the merely the story of an aerospace engineer or a business broker. This is the story of a champion who gives his all no matter what. “Whether you’re playing tiddlywinks or chess, do it 150%,” says Texas pitmaster and friend of Cali BBQ Media Doug Scheiding, a talented barbecue cook who holds the title of BBQ World Champion. “That’s my mantra. If you’re going to do something do it to the best of your ability and most things you can do very well if you put your mind to it.”   What was your takeaway from this episode? Email podcast@calibbq.media to get in touch with the Cali BBQ Media content team. We want to hear from you because your opinion matters to all of us at Cali BBQ Media. Your voices and opinions shape this podcast and our other digital content.   Low and Slow BBQ Career: For Doug Scheiding, a Lubbock, TX native and Summa Cum Laude graduate of Texas A&M, living in The Lone Star State and being book smart provided the perfect foundation to become a barbecue great. Still, it was a low-and-slow start to his BBQ career. “I couldn’t even cut the fat,” reflects Doug Scheiding, a Traeger Pro Team member and Head Country Ambassador. Over time, Doug would take the same approach to learning barbecue that he did playing tennis or tidily-winks. Soon enough, he was improving his craft and competing with the best. Over time, competing with the best also meant competing with himself. “Competition BBQ is a lot like golf,” Doug Scheiding notes on the Digital Hospitality podcast. “It’s really what you do that day, you can’t worry about who’s there.” Despite comparisons to golf from a mental standpoint and Doug having a blown-out knee from years of tennis, competitive BBQ is not a country club sport. Cutting his teeth in Texas, Doug Scheiding continued to refine his craft taking an approach that balanced both engineering analytics and gut instinct creativity. The former allowed him to understand the palette of his judges while the latter got him kicked off his team for going on his own and being ‘rogue.’ Ding, ding, ding! At that moment, Rogue Cookers was born.   Rogue Cookers: Teaming up with his wife Jennifer Talley (a talented cook in her own right) for Rogue Cookers and taking his love for making food to online publishing, Doug kept doing things his own way and giving it 150 percent. Ever since, the aerospace engineer has been using his educational background to break down barriers in his food field. “I like to tweak things, it’s part of the engineering thing,” says Doug Scheiding about being a BBQ pitmaster. “When I’m cooking at home, I’m practicing.” Practice made perfect for Doug and so did being rogue. The outcast member of his BBQ competition team was suddenly a winner in his home state in the most rogue of fashions. “The rub that I used to win the Houston Rodeo was Harry Sue’s Jailbreak from California!” exclaims Doug Scheiding about his respect for the West Coast BBQ Movement. Winning a BBQ competition in Texas with a West Coast rub sounds mythological, but Doug made it happen. Over the years, he has earned his hardware in the barbecue space and racked up an array of sponsors and fans. Doug Scheiding is also an Embedded Correspondent on Greg Rempe's The BBQ Central Show, the longest running in that BBQ podcast's history. The latter sees him taking his same 150 percent approach to building a brand on social media. “I fashion myself as an amateur photographer,” shares Doug Scheiding about his photo skills. “The phone always eats first.”   Brand Building and Social Media: A purveyor in food pics, the same man who couldn’t cut the fat would also not claim to be a natural in brand building. Nevertheless, he’s taking the same analytical approach he learned in engineering m...

First a disclaimer: Episode 88 of the Tailgate Guys BBQ Show Podcast is a long one, but we think it’s worth your time whether you binge-listen all at once, or dial up a little at a time. It’s always an honor to visit with BBQ Hall-of-Famer Chris Lilly of Big Bob Gibson’s BBQ. Chris is a six-time Memphis in May World Series of BBQ Pork Champion and five-time Memphis in May Grand Champion, an American Royal Invitational Grand Champ, author, chef, television personality, brand ambassador and restaurant proprietor. We ask Chris about his 2020, his biggest rival from his time on the competition trail and about the value of injecting meat even if you’re doing simple backyard smoking. Joining us for the first time is Greg Rempe, host of the legendary BBQ Central Show. Greg tells us how a guy from Cleveland, a city hardly known for BBQ, wound up with an intense interest in BBQ and went on to start the longest-running, most-downloaded show on the planet with a focus on open-fire cooking. Is there one guest Greg would like to land that he hasn’t? Tune in and find out. Meanwhile, co-host Steve Koehler gives a review of a visit to Clark Crew BBQ in Oklahoma City and Lyndal Scranton recaps how a Steak Cookoff Association tripleheader went. The guys also make World Series predictions. Thanks to our sponsors/marketing partners who make the fun possible: Blues Hog, The Butcher Shoppe, The BBQ Central Show, Royal Oak Charcoal, Code 3 Spices - www.code3spices.com, Affordable Income Tax & Payroll, DDR Fabrication DDRFab.com, Colaw RV and The BBQ League. Special thanks to Vietti Marketing Group and In the Garden of Eden for supporting our competition efforts. Have a great BBQ Week! #SmokeEmIfYouGotEm

In this episode, we have an amazing guest - Greg Rempe from the BBQ Central Show which airs live on Tuesdays @ 9pm EST or subscribe at thebbqcentralshow.com. Hear about the Grill Coach Challenge that Greg gives the team, learn about the BBQ hall of fame and Horsemeat 2020!Recipes discussedBeef plate ribs (Dinosaur Bones)Tomahawk steak (Sous vide)Grilled SaladFind us online at TheGrillCoach.com and on Facebook, Instagram and Youtube @TheGrillCoach! Support the show (https://www.patreon.com/thegrillcoach)

The Man, the Meat, the Legend. You’ve heard his memorable moniker before, but just who is Meathead? He’s a griller, journalist, and web pioneer behind Amazing Ribs dot com who’s been teaching the Internet how to BBQ right before Google was the end-all-be-all search engine. At 71 years of age, Meathead Goldwyn is among the most-respected members of the barbecue and grilling community. For good reason. Having penned books, busted myths, and studied grilling for decades as showcased on his legendary website www.AmazingRibs.com, Meathead’s digital legacy speaks for itself. “With AmazingRibs.com I have not only found my niche, but I have found that I am having an impact on the world,” Meathead told Digital Hospitality podcast host Shawn Walchef on episode 40 of the Cali BBQ Media show. “Every day we get a reader or a member of our Pitmaster Club who sends me a message saying, ‘You've changed my life, you've made my life better. I didn't know how to cook until I met your website. When I come home from work, the kids say, Mom, can Dad cook tonight?’”   Meet Meathead Meathead, birth name Craig Goldwyn, is a self-described "Barbecue Whisperer, Hedonism Evangelist, and Culinary Mythbuster." He and his team at www.AmazingRibs.com have created a engaged community who keep coming back to hang out in the online clubhouse. Visitors can enjoy tested recipes, product reviews, science-based cooking tips, audio and video content, and much more. The BBQ Central Show host Greg Rempe, our friend and former Digital Hospitality podcast guest, has even hosted a “PitCast” podcast for the members of the AmazingRibs.com Pitmaster Club. Meathead released his second Deep Dive Guide e-book of 2020 in time for the July 4 holiday — a pork rib primer called "Amazing Ribs Made Easy," coauthored by Meathead and AmazingRibs.com's "Senior Vice President of Whatever" Clint Cantwell. As AmazingRibs.com continues to grow in membership and readership, Meathead remains committed to the success of the website and its dedicated community. “I want the website to live beyond me,” the proud website founder said on Digital Hospitality. For the man who once wanted to run for President or win a Nobel Prize, Meathead found his chosen way to change the world through online community and BBQ. So, how did Meathead become an authority of amazing barbecue and an online pioneer? It was a low and slow evolution.   Origin of Meathead Growing up, before he became Meathead, the young Craig Goldwyn was a scholar in the classroom. “When I was in high school and college, I got pretty good grades,” Meathead said about his younger years. “I was a journalism major in college, and I wanted to be a newspaperman. It was very highly respected profession once and I was well-trained.” In college, Meathead would study down in Gainesville, Florida, becoming both an author and a Gator before finishing his formal education in the Midwest. “Way back in the ‘70s when I was in college I was at the University of Florida,” recalls Meathead. “I was trained as a writer, but I also had a great deal of interest in photography. I got my Master’s in Fine Arts at the Art Institute of Chicago which is a great art school.” With all this education and smarts, his next move might be surprising. “I went to work in a liquor store,” Meathead laughs looking back. While working in a liquor store wasn’t a joke then, it became the springboard for his professional career just as much as college itself. “One day a week, a guy would come in with a big old beer cooler full of ribs,” Meathead looks back at his days in the liquor store. “He would sell the ribs to the patrons. I thought this was the coolest thing." "I tasted these ribs and I'd never had anything like it. I was a 21-year-old college kid and these ribs just blew me away.” That first taste of ribs would leave an impression on Meathead. As fate would have it,

Welcome to Episode 105 of the podcast! Original Air Date: June 24, 2020 The Eat More Barbecue Podcast is a proud part of the Alberta Podcast Network, powered by ATB. This week's network shoutout goes to I Don't Get It. Hosts Fawnda Mithrush and Paul Blinov offer a critical perspective on performances of all kinds. Visit www.albertapodcastnetwork.com for links to I Don't Get It and all the other great shows on the network. If you're interested in joining in on the Supper Challenge, you can follow @supperchallenge on Instagram and use #supperchallenge on your posts. Follow the feed for each week's theme and have some fun! This episode of the Eat More Barbecue podcast is brought to you by: Straight from the CPA's Mouth, a new podcast series created by the CPA Education Foundation and funded by the Hesje CPA Knowledge Centre. Alberta's Chartered Professional Accountants – or CPAs – are experts on a wide range of topics and issues of interest to Albertans. “Straight From the CPA's Mouth” has discussions on topics important to you – from leadership skills and achieving career potential, to financial literacy and how to make your tax refund bigger. Whether you're a university student, a new Albertan or a parent, you'll find something of value on this unique podcast. You'll find “Straight From the CPA's Mouth” on Apple Podcasts, Spotify, or Google Podcasts, or on the CPA Education Foundation's website at www.cpaalberta.ca/foundation And Pod Power. With Pod Power, ATB is making it possible for us to amplify the voices of Albertans and Alberta podcasters. In recognition of Pride month, this episode we're giving a Pod Power shoutout to: ALBERTA QUEER CALENDAR PROJECT The Alberta Queer Calendar Project features monthly Podcast Dramas by queer, Albertan writers throughout 2020. Episodes are released monthly and are free to access anywhere you get your podcasts. Listen and learn more about the Alberta Queer Calendar presented by Cardiac Theatre, in partnership with What It Is Productions, at www.queercalender.ca Visit the Canadian BBQ Society website at www.cbbqs.ca for a full calendar of events, team info and results from past competitions. Greg Rempe, the host of The BBQ Central Show is my guest this week. You can find his weekly internet BBQ show live on Tuesday evenings at www.thebbqcentralshow.com. Follow Greg and the show on social at BBQCentralShow across all platforms. 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.

This week we have the godfather of bbq podcasting and radio Greg Rempe of The BBQ Central Show We talk with Greg about the state of BBQ, why competitions are seeing fewer and fewer competitors, are pellet grills the new gateway drug, and a lot more. You can catch his live show every Tuesday at 9pm Eastern on his Facebook page as well   

This week on the HowToBBQRight Podcast, we talk about how many Margaritas Malcom has before doing Greg Rempe’s BBQ Central Show this week (0:46) and the list of nominees for the BBQ Hall of Fame (2:10). Then we talk about Malcom’s Chuck Roast Burnt End method for making “Poor Man Burnt Ends” (7:55), why it’s not as good as Brisket Burnt Ends (9:55), why he didn’t use a lot of sweetness in the braise (14:30) and what he would do differently (15:23). Then we talk about how Malcom says “Pollo” (17:58), how he cooks his version of a grilled Pollo Tapatio (18:35) and how he makes Salsa Rice and Refried Beans (21:11). Then we talk about cooking bbq for 200 people (29:17), how to figure the right amount of meat to cook (33:14) and Chell’s catering Cole Slaw recipe (40:34).

Sometimes when we’re young, we hear words of wisdom that instantly move us and inspire us for a lifetime. For Greg Rempe, host of The BBQ Central Show, it was Howard Stern who spoke to him through his father’s car radio as a child with words that would forever change his life. “He said, ‘People are turds,’” Greg Rempe recalled on this episode of Digital Hospitality. “I was way young. Fast forward all the way to ’92 when I graduated high school and I had to commute to community college, I re-found him on a local station here in Cleveland and and I have listened to him every day since.” Appealing to both Greg Rempe’s sense of hearing and sense of humor, that quote from Stern would stick with him as a child and revisit him as a young adult studying sales in school. To and from class, Greg would listen to Howard Stern actively while passively paving the way for his future in what would prove the future of radio. Following those drives to community college scored by Stern, Greg would soon enroll at Ohio University where his longtime love of laughter would be joined by his burning love of grilling. The flame lit by his pops would quickly jump from the grill to the pit as Greg would become BBQ obsessed during his days in academia. Not long after, that passion for the smoke and sauce would see him wrangling and connecting with others just like him during the advent of the internet. “I started a BBQ message board and it began to grow,” reflects Greg on his introduction to the BBQ business and digital world. “I wanted to separate my forum from other forums, and I had heard of podcasting.” In 2006, Greg’s growing forum would be boosted by podcasting and its audio storytelling seasoning to add a new layer of connectivity to his community that was biting at their chops for all things BBQ. “I would talk to my members, we would talk about how to cook stuff, I would give stats about my forum and how many members I had,” reflects Greg Rempe about his early web presence. “It all seemed like such a great idea all those years ago, but it was something that was going to be another value-add to The BBQ Central Forum. That was really the introduction, it was only to set apart my forum from everybody else.” As they say, what makes you different makes you great. By getting into the podcast space back in 2006 and adding a live show in February of 2008, Greg was creating the ESPN of BBQ where the major players in the pit and around the industry could converse, share ideas and even answer tough questions. “I bring people on to give them a voice,” says Greg Rempe of his expert guests. “Why not come on and talk to a fervent bunch of listeners that are in your demo?” And come on they have. Over his 14 years as a digital content producer, Greg has spoken to many an industry great, chopping it up with raw delivery and even catching the ear of his early influence, Howard Stern who mentioned his show on the air. While convo and attention are all nice, what’s a business if it doesn’t make any money? Like his podcast, Greg is not shy to get right to the point when it comes to speaking to sponsors. “If you can’t ask somebody for their signature or their money at the end of a presentation, who gives a fuck?” Yup, getting paid is that simple, but for some that awkward. Fortunately for Greg, he’s built for this. “At heart, I like to sell,” says Greg Rempe, the son of salesman and the Major Account Sales Manager at Ohio Peterbilt by day. “I build relationships, I do proposals, I close sales. To me a good sales guy loves to make cold calls whether you’re brand-new or 30 years in the game.” With well over a decade in sales of both big-time trucks and smaller scale ad buys, Greg has been able to finesse the social and mathematical skills of his day job to keep his passion project podcast going strong by night. “If you’re going to ask people for their money, be professional about it,” says Greg Rempe. Throughout the years,

Episode 56 is a grand slam as we welcome not one, not two, but three exciting guests.Gary Looney, whom Jeff met on his recent trip to Arizona, kicks things off. Gary works at the Los Angeles Angels spring training camp complex and Jeff definitely lucked out meeting him. Gary discusses the ins and outs of training camp and his thoughts on the Angels upcoming season. Please note this was recorded a few weeks prior to baseball being delayed due to the Coronavirus Pandemic, but baseball fans will enjoy this immensely as we long for the season to begin.If you are a fan of live fire cooking or even cooking in general, you must get to know our next guest, Greg Rempe. His long and illustrious tenure as innovator and outstanding host of The BBQ Central Show is unmatched and it is what every barbecue podcast should aspire to. His show can be heard live every Tuesday night from 9:00 pm to 11:00 pm and is released in podcast format; the first hour on Wednesday and the second hour on Thursday. Then on Fridays you can catch up on parts of past episodes listening to The Best Moments of The BBQ Central Show in 10 Minutes or Less. Go to http://thebbqcentralshow.com/ to find out more. Rounding out our star studded lineup is author, Jacob Kornhauser. His book, The Cup of Coffee Club: 11 Players and Their Brush with Baseball History is full of wonderful stories and interesting facts. You will definitely want to read it more than once. The tales of players and what they go through to become big league ball players is fascinating and then when you realize they only play in one Major League game, it is truly incredible. The book is available on Amazon.com and is one we highly recommend.We once again end the show with the wonderful baseball song, “Baseball Always Brings You Home” from Dave Dresser and Shel Krakofsky.Call the Show - 516-855-8214Email - baseballandbbq@gmail.comTwitter - @baseballandbbqIntsagram - baseballandbarbecueYouTube - baseball and bbqWebsite - https://baseballandbbq.weebly.com/Also - check out this YouTube video of the great song by Shel Krakofsky and Dave Dresser https://www.youtube.com/watch?v=qmmzzXl0VPU

Greg Rempe of BBQ Central joins JT for more in Afterhours

Greg Rempe of BBQ Central joins JT for a great informational hour

The BBQ Central is a popular website that discusses all things BBQ!  The host of the show Greg Rempe joins Dane Neal to talk about his humble beginnings and how a love for BBQ can lead into a successful career.  

Director of Equipment Reviews of AmazingRibs.com, Max Good, discusses BBQ Grills, Smokers, and Outdoor Cookers, along with what to look for in a grill, how to identify features that will best fit your needs, and tips and tricks for creating your own BBQ sauces at home. Links for Max Good Amazing Ribs Product Review Section Check out Max's line of BBQ Sauce, Black Swan, which I mention in the opening of this episode. His original recipe has an awesome, fresh tomato taste, and worked great on a Tri-Tip I cooked the other day (stay tuned for video recipe). Links For Chef Jacob Leave us a review on Apple Podcast, and don't forget to subscribe! Check out our Cooking Video Index SCS 041| Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team. SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge! SCS 038 | Greg Rempe of The BBQ Central Show Check out Chef Jacob's Culinary Bootcamp & F-STEP Curriculum. Contact the Show Have a question or comment? Leave a voicemail or send us a message via our contact form.  

Greg Rempe of the BBQ Central Show is interviewed! We talk American Regional BBQ Cuisine, how Greg got his start in podcasting, the Steak Cooking Association & Guidelines, Competition BBQ, Greg's Fleet of BBQ Grills & Smokers and much more. You can find Greg at The BBQ Central Show dot com, download his podcast through iTunes, or listen live every Tuesday, 9-11pm Eastern. Follow Greg on social media, and please make sure to send him a message, thanking him for being on the show. Twitter - @BBQCentralShow FaceBook - You can also watch his broadcast live. Instagram - @BBQCentralShow Questions and comments? Episode 38 Show Notes Leave us a Voicemail or Email Chef Jacob on YouTube Chef Jacob on FaceBook Chef Jacob on Twitter Chef Jacob on Instagram The Stella Culinary Facebook Fan Group! DON'T FORGET! If you haven't already, subscribe to the Stella Culinary School podcast in Apple Podcasts, and leave chef Jacob a review!  

Configuring Wordpress for Podcasting with Powerpress Listen to the new intro I have this week.. cool huh? That was provided by Greg Rempe from the BBQ Central Show. Today I'm going to talk about how to fully setup your wordpress site for podcasting using Blubrry's Powerpress podcasting plugin. I will go through the steps you NEED to take to get the basic podcast RSS feeds and a few little tricks I've learned over the years for best results. I do plan on adding a screencast demo soon of this process. Look for that in the coming weeks. Last week we installed wordpress. How did that go? Feel free to ask questions that we can go over on the show here. Now that we have the basic wordpress installation online we are ready to get things ready for podcasting. At this point, I wouldn't worry about how things look. You can work that out over time. Listen to the show for details! (I will post better shownotes here soon) Catch me Later! If you have any questions or comments, email me mike@mikedell.com or call the voicemail hotline at 702-757-1104 and I may include your question on the show.

Today we're planning our vacation. There are so many reality shows! Sam doesn't have patience for handy work. Legoland is a cool place for adults as well as kids. Girls dating girls. bridgetta surprisingly reveals she's actually a loner. We take a call from BBQ Central host Greg Rempe who gives us valuable tips on successful holiday grilling and BBQ. Kelly Osbourne is seen getting drunk on a plane, which is a shocker considering she's been battling alcoholism.

We start off with a funny call from LA Talk Radio host Greg Rempe from Cleveland. Greg has hosted his BBQ show for four years, and explains what he has to talk about for so long. Bridgetta tells us about her naked shoot with David Duchovny on Californication. We talk to Rose Marie Boyd, an author from Arizona who wrote a novel on American-Italian families "The Spaghetti Set." Reality shows and the upcoming "Reality Run" that gathers dozens of contestants.

Today is LA Talk Radio's 3rd anniversary and we open the phone lines to listeners and other hosts who call in to chat. Sam discusses how he started the radio station and the mood is festive. Sam tells about his former co-hosts. Kara can't handle clips from Sam's previous shows. We got calls from hosts Rachel Gordon, Greg Rempe, Bob Newman ,Starla Faye, Russ Avison, Mary Kennedy and Erika Morrell, and listeners Chris Brown, Rose from Brooklyn, and Tracey McDonald. Dina, Sam's wife, walks in with a cupcake and a candle and surprises us.

Today is LA Talk Radio's 3rd anniversary and we open the phone lines to listeners and other hosts who call in to chat. Sam discusses how he started the radio station and the mood is festive. Sam tells about his former co-hosts. Kara can't handle clips from Sam's previous shows. We got calls from hosts Rachel Gordon, Greg Rempe, Bob Newman ,Starla Faye, Russ Avison, Mary Kennedy and Erika Morrell, and listeners Chris Brown, Rose from Brooklyn, and Tracey McDonald. Dina, Sam's wife, walks in with a cupcake and a candle and surprises us.

Kara is back from Texas and tells about her high-school reunion, including wearing a smelly mascot suit. When people are focused on themselves. Kara can't get anybody to dance at the party, nor can the DJ. We talk to author Todd Jensen about his book "On Gratitude", a collection of celebrity gratitude stories, and about World Gratitude day. Sam can't get any sleep when his A/C breaks down. We get a call from host Greg Rempe begin_of_the_skype_highlighting end_of_the_skype_highlighting and we learn about BBQ competitions.

Kara is back from Texas and tells about her high-school reunion, including wearing a smelly mascot suit. When people are focused on themselves. Kara can't get anybody to dance at the party, nor can the DJ. We talk to author Todd Jensen about his book "On Gratitude", a collection of celebrity gratitude stories, and about World Gratitude day. Sam can't get any sleep when his A/C breaks down. We get a call from host Greg Rempe begin_of_the_skype_highlighting end_of_the_skype_highlighting and we learn about BBQ competitions.

We learn some cooking tips and Southern recipes (like Atomic Turd Balls) from BBQ expert Greg Rempe begin_of_the_skype_highlighting end_of_the_skype_highlighting. Lindsay Lohan is going to jail. Kara tells about trying out for Oprah's show. A debate about how to achieve success and realize dreams. Author Nick Nolan tells us about growing up gay in a conservative family and about his two books.

Sam has advice for people that are always late. Greg Rempe calls in and ridicules LA drivers who can't drive in the rain, does a gay impression, and can't answer why men have an Adam's Apple. We discuss David Carradine's death, found hanging in a Bangkok hotel. Jasmine talks about her relationship with her sister.

We learn some cooking tips and Southern recipes (like Atomic Turd Balls) from BBQ expert Greg Rempe begin_of_the_skype_highlighting end_of_the_skype_highlighting. Lindsay Lohan is going to jail. Kara tells about trying out for Oprah's show. A debate about how to achieve success and realize dreams. Author Nick Nolan tells us about growing up gay in a conservative family and about his two books.

Jasmine gets a flat tire on her way back from the Doobie Brothers concert and proves to be quite the mechanic. Masturbation techniques, and a call from horny host Greg Rempe, who completely grosses us out. We announce the new addition to our show, Amanda.

On our first show, we cover the entire spectrum, talking about pirates, Mel Gibson's divorce, and the National Enquirer. Greg Rempe, host of BBQ Central and the formal voice of LA Talk Radio, calls in and shows again how perverted he is.

We revisit Sam's hair and the bad dye job in the search of a new look. Kara is happy to be able to eat again and talks about her new singing gig. We talk to author David Vann about his book "Legend of A Suicide." A listener calls in to complain the topic brings him down. Duh! We talk about BBQ with host Greg Rempe begin_of_the_skype_highlighting end_of_the_skype_highlighting and get real hungry.

We revisit Sam's hair and the bad dye job in the search of a new look. Kara is happy to be able to eat again and talks about her new singing gig. We talk to author David Vann about his book "Legend of A Suicide." A listener calls in to complain the topic brings him down. Duh! We talk about BBQ with host Greg Rempe begin_of_the_skype_highlighting end_of_the_skype_highlighting and get real hungry.

We return from a weekend of earthquakes, tsunamis, and suicide. Kara brings in her friend Chrissa, a former lesbian who is now happily married, and we are joined by TJ McCormack for the first segment. The girls met working at Starbucks 8 years ago and did not particularly like each other in the beginning. Greg Rempe from Cleveland calls in to tell us they barbecue even in the snow.

We return from a weekend of earthquakes, tsunamis, and suicide. Kara brings in her friend Chrissa, a former lesbian who is now happily married, and we are joined by TJ McCormack for the first segment. The girls met working at Starbucks 8 years ago and did not particularly like each other in the beginning. Greg Rempe from Cleveland calls in to tell us they barbecue even in the snow.