Podcasts about Grilling

You grilling this weekend? 3 kids/living/Harvard/first born/beer.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg.

The couple's view of life is in a nice post-vacation groove with reflections on cruising past and future, concerts, entertaining, working hard, and kicking back. From streaming standouts to happy fairways, come on and join the fun!

Well, not grilling so much as smoking.See omnystudio.com/listener for privacy information.

Send Us Your Grilling QuestionsEver wonder why your food burns on the outside but stays raw in the middle? This week on Grilling To Get Away, we dive into one of the most important skills every griller needs: how to set up your grill for 2-zone and 3-zone fires. Whether you're working with a charcoal kettle or a gas grill, understanding heat zones will change the way you cook.We'll cover:What a 2-zone fire is and why it's the foundation for great grillingWhen to use a 3-zone setup for more control and flexibilityReal-life examples of when these setups save your BBQIf you want to take your grilling from good to great, this episode is for you!Follow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ. Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone. Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems. Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

This is a free preview of a paid episode. To hear more, visit andrewsullivan.substack.comMy old and dear friend Johann has written four bestsellers: Chasing the Scream: The First and Last Days of the War on Drugs, Lost Connections: Uncovering the Real Causes of Depression, Stolen Focus: Why You Can't Pay Attention (discussed on the Dishcast here), and Magic Pill: The Extraordinary Benefits and Disturbing Risks of the New Weight-Loss Drugs (discussed here). His upcoming book is about the tunnels below Las Vegas.Four years ago we aired a 2012 interview that Johann did with me — in two parts, here and here. In this new episode we cover: my first time doing shrooms — in Amsterdam with Matt and Trey; the perversion of many Germans; my first MDMA trip in the early ‘90s; fleeing rave parties to contemplate God; a disastrous trip I experienced when Johann was present — which he calls “a dystopian version of Fawlty Towers”; ego death; Michael Pollan's How to Change Your Mind; Roland Griffiths; Johann's psychedelic theory about A Passage to India; how religious peeps integrate bad trips better than non-believers; how early HIV drugs affected a psychedelic trip; feeling agape on drugs; why psychedelics often don't affect monks and nuns very much; the 15 minutes I believed that God is evil; my mom's mental illness; the adolescent event that made me a conservative; equity in education; my teenage years in The History Boys; growing up with Keir Starmer; his wild days; our frenemy debates; the Oxford Union; my introversion; coming to America; identity politics; what Foucault got right; Virtually Normal; the Dish blog covering Obama 2008 and the Green Revolution; the indy Dish in 2013; retiring the blog after my doctor said it might kill me; the BLM summer and getting fired from New York mag; Milo Yiannopoulos; Tucker Carlson; Hitchens; The Conservative Soul; Johann prodding about my sex life; Truman; and what I want to achieve in the third trimester of my life. I apologize for TMI.Chris and I are both now enjoying a summer respite from the news and work. Hope all Dishheads are able to get some time to do the same. Perspective is so critical right now, and our culture is designed to obliterate it. See you when the new season debuts at the end of August.

Looking at how to do a "gourmet" grilled cheeseSee omnystudio.com/listener for privacy information.

This week on The Grill Coach Podcast, we're making grilling during the busy week easy, efficient, and seriously delicious.First up, Jay shares a proud moment teaching someone how to grill the perfect steak. Wes has a thermometer fail turned learning moment. For our Grill Coach Recommends, checkout TheGrillCoach.com!In our main segment, we break down how to make weeknight grilling part of your regular routine: 

Popular Uk podcaster and ex-host of "Grilling" travels to Los Angeles for the first time. Chian shares her experiences both good and bad in the industry and explain the differences between London and the USA. Does a QnA with Dale and gets personal with life questions and more.

Send Us Your Grilling QuestionsIn this episode of Grilling To Get Away, we dive into one of the most overlooked yet essential grilling tools—grilling gloves. Whether you're flipping steaks over high heat, moving hot grates, or handling cast iron pans, the right gloves can make all the difference between safety and a trip to the first aid kit. We'll break down the different types of grilling gloves, what materials to look for, and the key features that separate good gloves from great ones. Plus, we share some real-world tips from our own backyard grilling experiences so you can grill with confidence.Follow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ. Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone. Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems. Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

Summary: In this episode, Justin Townsend and Adam Berkelmans explore the world of steak, delving into its primal allure, historical significance, and the value of wild game steaks. They discuss various cuts of meat, cooking techniques, and the debate surrounding the best cuts. The conversation also touches on marination and the best cooking methods, emphasizing the importance of flavor and texture in preparing steaks. In this conversation, Justin Townsend and Adam Berkelmans delve into the intricacies of cooking steak, discussing various techniques, cookware options, and flavor enhancements. They emphasize the importance of mastering searing, the benefits of cast iron, and the nuances of grilling versus broiling. The duo also shares insights on sauces and seasonings that can elevate the steak experience, concluding with practical tips for achieving the perfect steak. - ⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠ - ⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠ ⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠ Links: Venison Steak with Blackberry Sauce and Corn Salad Venison Steaks with Whiskey-Rosemary Cream Sauce and Mushrooms Creamy Cajun Steak and Wild Mushrooms Venison Cube Steak Sandwich with Poblano-Lime Chimichurri Moose Steak with Truffled Beurre Blanc and Potato Crisps Podcast Episode 163: Butchering and Cooking the Neck and Denver Steak Takeaways: Steak is a primal food with deep historical roots. Wild game steaks provide a sustainable and flavorful alternative to conventional beef. Understanding the anatomy of the animal helps in selecting the best cuts. Leg steaks are often a result of lazy butchering practices. The backstrap is one of the most prized cuts due to its tenderness. Cooking in stainless steel or cast iron enhances the flavor through the Maillard reaction. An excellent sear and browning is crucial for steak. Cast iron pans retain and evenly distribute heat well. Always preheat your pan to avoid food sticking. Grilling requires two heat zones for optimal cooking. Let your steak rest to redistribute juices. Sauces should enhance, not cover up the meat's flavor. Brown butter is a simple yet effective sauce. Experiment with different cooking methods for steak. Avoid overcooking steak in sous vide to prevent mushiness. Quality seasoning enhances the steak without overpowering it. Chapters: 00:00 The Primal Allure of Steak 01:54 A Historical Perspective on Steak 06:29 The Value of Wild Game Steaks 07:42 The Debate: Are Steaks the Best Cuts? 10:01 Understanding Different Cuts of Steak 19:14 Cooking Techniques for Perfect Steaks 24:54 Marination: To Soak or Not to Soak? 30:07 Cooking Methods: Stainless Steel vs. Cast Iron 32:24 Mastering the Art of Searing and Cooking Techniques 34:26 The Benefits of Cast Iron Cookware 36:08 Exploring Cooking Methods: Broiling vs. Grilling 39:40 Grilling Techniques for Perfect Steaks 45:52 Sauces and Seasonings: Enhancing Steak Flavor 51:57 Final Thoughts on Cooking Steaks Keywords: Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode, we take a step back in time to revisit the classic George Foreman Grill. Once a household staple in the '90s, this iconic kitchen gadget is still around, and Peter Von Panda is giving it another spin. From sous-vide steaks to crispy paninis, we'll see if the grill still holds up. Can it deliver the sizzle, the taste, and the convenience we remember? Tune in for an honest review, grilling tips, and a little culinary nostalgia. Plus, Peter shares how he cooked the perfect steak without smoking up the house—listen in to hear the results! Get it here... https://geni.us/Z4O62jA ---------- LET'S TALK ABOUT LIVING BETTER: ▶ Podcast: https://geni.us/FtGAT4 ▶ My Amazon Store: https://www.amazon.com/shop/petervonp... ---------- IF YOU'D LIKE TO SHOW SOME LOVE: ▶ Buy My Book: https://geni.us/qwbZAE ▶ Become A Channel Member: https://geni.us/AA3Jk ▶ Patreon:   / petervonpanda   ▶ Merch: https://petervonpanda.storenvy.com/ ▶ Free Panda Group: https://panda-research-institute.mn.co FOLLOW MY OTHER SOCIAL MEDIA PLATFORMS: ▶ Instagram:   / petervonpanda   ▶ Facebook:   / petervonpanda  

Today on the HowToBBQRight Podcast, come see us at the Circle and Square Brewery on Saturday, August 9th (00:14)! Malcom's never had a great track record with fish, but his new pellet grill salmon was ON POINT (06:25). Malcom finally shares my Broccoli Salad recipe (20:56)... Should you put cheese on a BLT (24:54)? Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (27:15)! We've got an update on the app, and it should be completely up and running… SHOULD (28:01)! Our best BBQ t-shirt contest has come to a close and y'all had some… interesting ideas (30:26). Even though summer is coming to a close, Malcom's Melon Mojito was our drink of the summer (39:05)! A birria style philly cheesesteak sounds absolutely delicious (42:26). Do boneless pork butts cook the same as a bone-in pork butt (43:57)? If you can ONLY use a gas grill on a camp site, here's the BEST things to cook up (45:52). What is the BEST beef to use for tacos (50:25)?   

On Deadline is a deep dive into a single topic from Audacy's newsrooms across the country. Today, we're talking about money, and why everything from electricity to steaks on the grill cost so much. Plus, get the latest on AI pricing and how it affects you. On Deadline is written and produced by Christy Strawser and Lauren Barry.

Keep your pork chops from drying out.See omnystudio.com/listener for privacy information.

On Deadline is a deep dive into a single topic from Audacy's newsrooms across the country. Today, we're talking about money, and why everything from electricity to steaks on the grill cost so much. Plus, get the latest on AI pricing and how it affects you. On Deadline is written and produced by Christy Strawser and Lauren Barry.

On Deadline is a deep dive into a single topic from Audacy's newsrooms across the country. Today, we're talking about money, and why everything from electricity to steaks on the grill cost so much. Plus, get the latest on AI pricing and how it affects you. On Deadline is written and produced by Christy Strawser and Lauren Barry.

On Deadline is a deep dive into a single topic from Audacy's newsrooms across the country. Today, we're talking about money, and why everything from electricity to steaks on the grill cost so much. Plus, get the latest on AI pricing and how it affects you. On Deadline is written and produced by Christy Strawser and Lauren Barry.

The Fat One is back to finish recapping his weekend which included Friday at Fatty's, some Kohl's cash, grilling, sportsball, Big Brother and much more. Happy National Oyster Day.

View From Victoria: Grilling ferries & eating donuts Guest: Rob Shaw, Political Correspondent for CHEK News Learn more about your ad choices. Visit megaphone.fm/adchoices

We always talk BBQ and grilling season but let's keep it healthy. Neil is sharing the perfect grilling veggies tips. Take a listen!

Today on the HowToBBQRight Podcast, school is finally back in session, and Malcom can't be happier (00:14)! Malcom has been craving NOLA food, so he whipped up a delicious Muffuletta (01:49). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (09:17)! We may be called HowToBBQRight, but this week it's ALL about how to barbecue WRONG (09:56)! Malcom whipped up some chicken parm for dinner this week, and it was ON POINT (41:24). Malcom is excited to make some homemade pizzas on his new toy (46:17)... Is the slices of mayo real, and I want to know if Blue Plate will take a crack at it (49:14). Stop cooking chicken wings to 165 degrees, here's why (51:38)! If you're cooking a brisket on a pellet grill, should you still take it to 205 internal (55:01)? Caprese salad is always good, but we've gotta give Sweet Corn Caprese salad a try (57:47)! If you've managed to burn your ribs while they're wrapped in foil, here's how to make sure it NEVER happens again (1:01:25). Here is the best way we know how to cook a bunch of beef tenderloins at one time (1:03:21). Malcom LOVES fried cabbage, so cajun fried cabbage might just be next up on his radar (1:05:01).  

Alternative to the Philly Cheese SteakSee omnystudio.com/listener for privacy information.

Mike Crawford of The Young Jurks talks about AG Campbell's luxury travel and Lally gets grilled on the stand.  Visit the Howie Carr Radio Network website to access columns, podcasts, and other exclusive content.

Producer of the Vince Show and author of the Dan Bongino Show Survival Guide joins me to discuss his passion - BBQ! Do NOT equate BBQ and grilling - they are apparently NOT the same!BONUS: We get a tour of his implements of culinary masterpiece creations. Get ready to take notes!And make sure to follow Jim on X @jjverdi

The word 'legend' gets bandied about all too freely these days but it's fair to say that this week Gareth and Gary are joined by a giant of broadcasting that more than fits the bill. The iconic Pat Kenny.Pat joins Gareth and Gary to share his fascinating journey in radio and television. From his surprising start on a children's programme to his incredible career as the host of The Late late and his hugely popular radio shows. They dive into food topics too of course and we get to hear Pat's unique Death Row meal approach. Plus, the duo kicks off the new segment "Cookbook Corner," where Gareth reveals a transformative cookbook that changed his culinary perspective. Stay tuned for listener conundrums, featuring tips on perfecting that rich bolognese and creative barbecue desserts and don't forget to send your Culinary Conundrums to food@goloudnow.com!

Plum and Jeff discuss some great summer meat cooking tips

AP's Lisa Dwyer reports that beef prices are on the rise amid drought, disease and tariffs.

Chef Ann Milneck from Red Stick Spice reveals how to transform inexpensive cuts of meat into flavorful grilled masterpieces through proper techniques and seasoning approaches.• Chuck steak can rival expensive cuts when using the "reverse searing" method - cooking low and slow before finishing on a blazing hot grill• Early salting (dry brining) is crucial for all proteins - use 1 teaspoon per pound at least a few hours before cooking• Always let meat come to room temperature before grilling - cold protein on a hot grill leads to uneven cooking• Sirloin offers excellent value when properly prepared - try slicing it for Latin-seasoned tacos or grilling it whole• Handle burger meat gently and create three indentations in the center to prevent shrinking• Smoked paprika and smoked olive oil add authentic smoky flavor without needing wood chips• Ground chicken is an overlooked, affordable protein that works well for sliders and tacos• A quality digital instant-read thermometer is worth the investment to prevent overcooking• Buy spices in bulk quantities to save money - only purchase what you'll use in six monthsVisit Red Stick Spice for cooking classes where you'll learn techniques you can actually replicate at home, with recipes designed for everyday cooking.Have an idea for a show or a question for Kim? Send us a text messageSupport the showWelcome to Money Matters, the podcast that focuses on how to use the money you have, make the money you need and save the money you want – brought to you by Neighbors Federal Credit Union. The information, opinions, and recommendations presented in this Podcast are for general information only and any reliance on the information provided in this Podcast is done at your own risk. This Podcast should not be considered professional advice.

Robin Hilton, Anamaria Sayre and Hazel Cills gather to share songs that feel like summer — and that means staying indoors to avoid the heat as well as partying on a Brooklyn rooftop. (Note: A version of this conversation appeared in this feed last July.)'All Songs Considered' 25th anniversary segment: Our No. 1 songs from 2020Weekly reset: Grilling on a summer night just ahead of a thunderstormEnjoy the show? Share it with a friend and leave us a review on Apple or wherever you listen to podcasts. Questions, comments, suggestions or feedback of any kind always welcome: allsongs@npr.org Hear new songs from past episodes in the All Songs Considered playlists in Apple Music and Spotify.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Send us a textAfter trying the Pineapple MATE! last week we had to get the creator on and try the rest!! Chris joins us and talks about USA vs Australia, Blind ranking items, and Visiting a Dive bar in the  of the heart of Georgia.We try three flavors of MATE!  Lime/Mint, Watermelon, and Peach!!Drinks:  MATE! Vodka WaterTheme Song by Lost Like Lions Guest Links and Social Media:Instagram:   @matebeverageFacebook: MATE      X: MATEHop Station Craft BarGet Beer, Cocktails, and fab food while enjoying darts, vintage games. Hop Station is hopping!Coastalos SodasUrban Artifact launched our own hemp derived THC brand Coastalo. Made with real fruit!!Niles BrewingUnique Beers and Cocktails! They host events and trivia weekly. Located in downtown Niles, Michigan!TavourUse our promo code 'DrunksWithBuds' for $10 off your second order.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

We're covering everything you've ever wanted to know about grilling and barbecue. First up, a road trip with Daniel Vaughn, barbecue editor at Texas Monthly. We taste whole-hog barbecue in Greenville, coffee-rubbed brisket in Nacogdoches and cow-eye tacos in Brownsville. Then, Meathead Goldwyn joins Chris on the phone lines for your toughest cookout questions; Kenji López-Alt makes the case for his favorite backyard dinner; and Grant Barrett and Martha Barnette of “A Way With Words” cool us down with summertime treats.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Low country boilSee omnystudio.com/listener for privacy information.

This week we fire things up with some sizzling highlights: Jay battles the elements during a high-humidity cookout, and Brian takes us to flavor town with a homemade Hawaiian Plate Lunch featuring steak tips and reverse-seared short ribs.Then we're joined by Alex, Mobile Applications Development Manager at Middleby Outdoor, for Part II of our smart grilling series. Alex breaks down how he's helping build the future of outdoor cooking—using tiny computers to control fire. We dive into his BBQ background, how he got into the tech side of grilling, and what exactly is and is not considered "AI-powered."Tune in as we explore:What to look for in a smart grillThe evolution of grilling technologyWhat the future holds for connected outdoor cookingWhether you're a backyard beginner or a gadget-loving pitmaster, this episode is packed with flavor and fire.

Send Us Your Grilling Questions In this episode of Grilling To Get Away, we recap our July 4th backyard cooks—what worked, what didn't, and what we're definitely doing again. From rich and cheesy smoked mac and cheese to tender pulled pork that fed a crowd, we're diving into our favorite moments from the holiday weekend. If you're looking for ideas or just love talking BBQ, this one's for you. Follow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ. Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone. Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems. Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

Ethan Suplee hosts Matt Groark on the American Glutton Podcast, diving into their shared passion for barbecue and meat. Matt, a high school culinary teacher and barbecue enthusiast, shares his journey from tailgating to authoring a cookbook, emphasizing the community and joy of grilling. He discusses teaching kids to cook, his vegetarian wife's influence, and approachable barbecue techniques like reverse searing. From elk steaks to ribeye caps, their lively conversation explores unique meat cuts, the empowerment of cooking, and the emotional impact of food, making this episode a must-listen for food lovers.SHOW HIGHLIGHTS00:00 - Introduction to Matt Groark01:05 - Pizza vs. Barbecue Debate02:19 - Elk Hunting and Cooking Stories05:35 - Matt's Culinary Journey Beginnings07:05 - Tailgating and Community08:43 - From Hobby to Obsession12:17 - Grilling vs. Smoking Preferences15:46 - Grilling Tips for Confidence19:45 - Exploring Unique Meat Cuts24:35 - Teaching Culinary Arts29:50 - Importance of Home Ec31:07 - Health and Cooking Connection37:52 - Transition to Culinary Teaching46:28 - Family Cookbook Project Hosted on Acast. See acast.com/privacy for more information.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg.

Ever wonder how America's birthday celebration became so explosive? This spontaneous Fourth of July special takes you on a firework-fueled journey through Independence Day traditions, surprising historical coincidences, and childhood memories that shape our national celebration.Scott Powers and Keith Maki dive into the fascinating world of neighborhood firework displays, where some enthusiasts invest upwards of $10,000 for their backyard spectacles. They explore the origins of America's firework obsession, revealing how the tradition began in 1777 when Philadelphia first lit up its skies with explosives imported from China – a relationship that continues to this day.The conversation takes unexpected turns through roller coaster adventures, presidential coincidences, and the perfect hamburger. Did you know three U.S. presidents died on July 4th, with Thomas Jefferson and John Adams passing just hours apart on the same day in 1826? Or that Americans collectively spend over $2.5 billion on Independence Day food alone? These fascinating tidbits emerge alongside personal anecdotes about smoke bombs, grilled delicacies, and the eternal debate over whether to watch fireworks from below or experience them from above.Whether you're a fireworks enthusiast who coordinates neighborhood displays or someone who prefers to "shut the windows, turn the music up and wait till it's over," this episode captures the diverse ways Americans celebrate their independence. Join us for our regular programming next week and don't miss our upcoming crossover episode with Majors Mass Hall!Thanks for listening, hope you come back next weekSupport the showThank you for joining us on today's show, as always, we appreciate each and every one of you! Talk to you soon.X - @PodcastScottIG - Powers31911Tik Tok scottpowers6969 Keith Tik Tok keith.maki08

After some “Good Moring” greetings, the Fat One recaps his day in Fat Acres and takes a few minutes to share some things on his mind. Happy first hump of the second half of 2025.

Today on Valentine In The Morning: Val asked listeners if they've ever felt stretched thin by family—like you're giving your all and still being pulled in every direction. We also shared the hilarious and heartwarming nicknames families have for things only they understand. Plus, Fourth of July plans are rolling in… including one listener who ordered 42 hot dogs. Respect.Listen live every weekday from 5–10am Pacific:https://www.iheart.com/live/1043-myfm-173/Website: 1043myfm.com/valentineInstagram: @ValentineInTheMorningFacebook: facebook.com/valentineinthemorningTikTok: @ValentineInTheMorning

The 8am hour of Tuesday's Mac & Cube rolled on with the guys wondering why fireworks shows aren't as momentous as they used to be; then, Greg labels Cole as a foodie; later, listeners chime in with their thoughts on proper grilling; and finally, Golden Domer, of all people, appears to be the voice of reason when it comes to grilling. "McElroy & Cubelic In The Morning" airs 7am-10am weekdays on WJOX-94.5!See omnystudio.com/listener for privacy information.

This segment is a full-on backyard barbecue of comedy, chaos, and candid confessions. Ben Rogers opens up about his once-pristine grill that turned into a propane-powered embarrassment, leading to the hiring of a $300 grill cleaner—“the price of a small grill”—just to save face in front of his son. Skin Wade shares his grilling woes and the existential dread of stepping outside in Texas heat, while KT Turner compares Ben's grill to a “stocked-up nose” and drops the unforgettable line: “You had the poo cruise of grilling.”The crew also reminisces about a night at The Kessler, where they ran into Dallas legends like Eric Nadel and Sir Daniel Bayless Esquire, and shared war stories about balancing creative work with real life.

632. Chip Lococo discusses his novel, The Devil's Jazz:
A Gripping Historical Thriller of Murder, Music, and Madness in 1918 New Orleans, about the infamous Axman of New Orleans. “They have never caught me and they never will... I have been, am, and will be the worst spirit that ever existed either in fact or the realm of fancy.” — The Axman       In the haunted heart of New Orleans, as World War I draws to a close, a sinister presence stalks the streets. A brutal serial killer—known only as the Axman—emerges from the shadows, targeting the city's Sicilian immigrant community with chilling precision. Inspired by true events, The Devil's Jazz resurrects one of America's most disturbing unsolved murder cases in a city steeped in music, mystery, and myth. Retired detective Giancarlo Rabito is pulled back into the darkness when the killings begin. The press fans hysteria. The public panics. And when the Axman sends a blood-chilling letter to the newspapers — promising death unless every home plays jazz on a chosen night — the city answers with a desperate and defiant flood of music.       Chip LoCoco was born and raised in New Orleans, Louisiana, where he attended Jesuit High School and received his BA degree from Loyola University in 1990 with a concentration in History. He then went on to receive his JD degree from Loyola University Law School in 1993 and joined his father's firm, Many & LoCoco, after being sworn in as an attorney in October, 1993. Now available: Liberty in Louisiana: A Comedy. The oldest play about Louisiana, author James Workman wrote it as a celebration of the Louisiana Purchase. Now it is back in print for the first time in 221 years. Order your copy today! This week in the Louisiana Anthology. Julie Kane, poet laureate of Louisiana, 2011-2013. “Moonrise on the Cane River.” "The moon is a surprised white face over the darkening river Even before a pair of blue-grey wings swoops down Between the O of its mouth and the O of a surfacing fish, And the phone rings, and it's you in Baton Rouge Grilling a silver catfish and staring at the moon." This week in Louisiana history. June 28, 1861. First Civil War battle engagement for Louisiana Tigers, at Seneca Dam on Potomac River. This week in New Orleans history. Hurricane Audrey. June 28, 1957. On June 27, the Hurricane Audrey reached peak sustained winds of 145 mph, making it a major hurricane. Without decreasing windspeed, it made landfall between the mouth of the Sabine River and Cameron, Louisiana the following day. Audrey killed at least 416 people, the majority of which were in Cameron Parish. This week in Louisiana. Essence Fest July 3-6, 2025 Various venues New Orleans, LA     What began in 1995 as a one-time event to celebrate Essence Magazine's 25th anniversary has blossomed into an annual festival, which has welcomed hundreds of thousands of guests to the Crescent City each year over the past two decades. Often referred to as “a party with a purpose,” the Essence Festival of Culture promotes, celebrates, and explores health & wellness, spirituality, beauty & style, food, community & culture, entertainment, entrepreneurship, and much more within the African American community.     Attendees are invited to engage in panel discussions, shopping, meet-and-greets, activities, and of course, nonstop live music featuring some of the best in R&B, soul, funk, gospel, and hip-hop each and every Fourth of July weekend.     Essence Fest returns for its 31st year from July 3-6, 2025. Lineups will be announced closer to the event, but past headliners include Janet Jackson, Charlie Wilson, Usher, and Birdman & Friends, who will also honor three decades of Cash Money Millionaires. Postcards from Louisiana. Phillip Manuel sings with Michael Pellera Trio play at Snug Harbor on Frenchmen St. in New Orleans.  Listen on Apple Podcasts. Listen on audible. Listen on Spotify. Listen on TuneIn. Listen on iHeartRadio. The Louisiana Anthology Home Page. Like us on Facebook. 

Today on the HowToBBQRight Podcast, we are geared up and READY for a vacation (00:14)! What are Malcom's outdoor grilling essentials for building an outdoor kitchen (05:13)? The 4th of July is almost here, and these are what we ALWAYS want to see on the table to eat (18:40). What's Malcom's go-to method for grilling the perfect hot dog (22:01)? Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (32:55)! I pick Malcom's brain about his brand new Jalapeno Ranch Chicken skewers recipe, and how he got those jalapenos to soak up so much flavor (33:37)! I've been working on my steakhouse style mushroom recipe, and I think I've got it down PAT (40:31). We've used leftover pulled pork for plenty of dishes, but taquitos might just be one of the BEST ideas we've ever seen (45:20). This is the best bottled jerk sauce on the market in the US (50:08). Finally, due to airline complications we did NOT get to go to Little Miss BBQ (51:39)...

We're talking grill season like you've never heard it before with Good Housekeeping's Kate Merker Good Better Best, The Not Old Better Show, Good Housekeeping Interview Series

Five weeks from training camp and The Sage is feisty and fiery on various Bucs subjects. Enjoy! The wisdom and fun of Ira and Joe is presented by Bill Currie Ford. Click play above or listen at Apple Podcasts or Podbean.com. Many other […] The post Ira Kaufman Talks Mike Evans Usage, Grilling The Clock Guru, National Fade Call For The Bucs Offense, Another Word On Todd Bowles' Job Security, And More appeared first on JoeBucsFan.com.

SVP and Stanford Steve break down the US Open from all angles and touch on the NBA & Stanley Cup Finals. JJ Spaun was sensational on the back nine and deserved to win. But first, the guys discuss whether or not Sam Burns should have gotten standing water relief, and later talk about Rory McIlroy's odd attitude as of late. Plus, what to expect in Game 5 of the NBA Finals, and SVP shares why he is very confident Florida will beat Edmonton in six. | SVPod (0:00) Intro (1:05) Sam Burns should have gotten relief… (8:50) What a finish by JJ Spaun (14:35) Thoughts on Oakmont (18:50) More US Open recap (22:53) Showing the ‘08 US Open during the delay was awesome (30:56) Gordo stays 0-fer on the double hammers (34:56) Rory's behavior is baffling (41:27) The Finals have been great (51:24) Panthers in 6? (54:21) Coastal baseball is a wagon (58:07) Steve's daughter had an unbelievable meet (1:03:00) Grilling has changed a lot (1:07:00) SC Top 10 got it wrong (1:08:08) Steve's sneaker count is in (1:12:50) Thanks for watching Learn more about your ad choices. Visit podcastchoices.com/adchoices