Podcasts about Kamado

Erin Lawrence from Tech Gadgets Canada joined me this week. We delved into a variety of tech topics, starting with the Birdfy Hum Feeder, where Erin shared her mixed experiences, praising the seed feeder but expressing disappointment with the Hum feeder’s performance. Moving on to the Kamado Connected Joe smart charcoal grill, Erin’s review highlighted its impressive capabilities, transforming her into a confident cook despite her initial reservations about charcoal grilling. Lastly, we explored the automotive tech landscape with Erin’s exhilarating two-day test drive of the 2024 Chevy Traverse, demonstrating how advancements in auto tech are rapidly converging with smart home

Erin Lawrence from Tech Gadgets Canada joined me this week. We delved into a variety of tech topics, starting with the Birdfy Hum Feeder, where Erin shared her mixed experiences, praising the seed feeder but expressing disappointment with the Hum feeder's performance. Moving on to the Kamado Connected Joe smart charcoal grill, Erin's review highlighted its impressive capabilities, transforming her into a confident cook despite her initial reservations about charcoal grilling. Lastly, we explored the automotive tech landscape with Erin's exhilarating two-day test drive of the 2024 Chevy Traverse, demonstrating how advancements in auto tech are rapidly converging with smart home

Erin Lawrence from Tech Gadgets Canada joined me this week. We delved into a variety of tech topics, starting with the Birdfy Hum Feeder, where Erin shared her mixed experiences, praising the seed feeder but expressing disappointment with the Hum feeder's performance. Moving on to the Kamado Connected Joe smart charcoal grill, Erin's review highlighted its impressive capabilities, transforming her into a confident cook despite her initial reservations about charcoal grilling. Lastly, we explored the automotive tech landscape with Erin's exhilarating two-day test drive of the 2024 Chevy Traverse, demonstrating how advancements in auto tech are rapidly converging with smart home

In our last few episodes, we had some deeper conversations about being a content creator and the projects we're working on, but now it's time to lighten the mood with a special edition of 'That's Friggin Deadly'! We explore our favorite things in an entire episode dedicated to what's been catching our attention lately. Chris unveils his ultimate steak recipe straight from the grill, sharing his passion for Kamado-style BBQs. Meanwhile, Becki delves into her top picks for travel shows and documentaries, and shares insights into her current 'Inspiration Sponge Soak Up Mode', discussing the ebb and flow of creativity. Links and images from this episode can be found in our show notes: ⁠⁠⁠⁠⁠https://www.beckiandchris.com/podcast⁠⁠⁠⁠ Find more of our recommendations on VERO: https://vero.co/beckiandchris Social Media: YouTube:⁠⁠⁠⁠⁠ youtube.com/c/beckiandchris⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠instagram.com/beckiandchris⁠⁠⁠⁠⁠ Twitter: ⁠⁠⁠⁠⁠twitter.com/beckiandchris

El hermano de Sandra tenía un amigo que comía bocata de pajarito frito en los 80, rastreamos qué moda fue aquella de los pájaros fritos en Madrid y hablamos del misterioso y prohibido Hortelano al Armagnac. Robert nos cuenta cuántas formas hay de comer en la naturaleza y cómo dieron forma al planeta. Nos ponemos en modo teletienda para recomendar el kamado que a veces venen en el lidl.

In deze aflevering hebben we het kamado's en of deze keramische barbecues echt zo goed zijn. Verder kletsen we je bij en we hebben het over nieuwe ontwikkelingen die we zijn tegengekomen.En we  beantwoorden weer een aantal vragen van luisteraars: Waar stop je je rookhout?Wat is onze ervaring met het roken van worst?Waar komen de namen noskos en NasQ vandaan?Heb jij zelf een brandende barbecuevraag? Dan kun je die hier inspreken: https://www.speakpipe.com/VurigeVerhalenMaar je kunt je vraag ook mailen naar: brandendevragen@vurigeverhalen.nlWe hebben ook een website: www.vurigeverhalen.nlAlles van noskos:Youtube: Noskos BBQWebsite: BBQ-NLInstagram: @noskosbbqAlles van NasQ BBQ:Youtube: NasQ BBQWebsite: NasQBBQInstagram: @nasqbbq

Both Jevon and Marc have ceramic cookers that they love. Jevon, however, is a newbie  to the ceramic game and is filled with questions like an obese loaded Texas tater! Listen through their journey and see if you can pick up any tips or tricks. Better yet, if you have any suggestions, DM them on Instagram, or email them at stallpodcast@gmail.com. I'm sure they would love to hear all about it!The guys now have a Patreon account! Currently, only offering one tier, but they plan to add some benefits in the near future! https://www.patreon.com/StallPodcastYou can follow the podcast on YouTube, Instagram, and Facebook:YouTube: https://www.youtube.com/@StallPodcastInstagram: https://www.instagram.com/stallpodcast/Facebook: https://www.facebook.com/StallPodcastLinks from the episode:Fire Starter Tumbleweeds: ​​https://amzn.to/3QGtWClCharcoal Chimney: https://amzn.to/3OZ55IBElectric Charcoal Starter: https://amzn.to/3P4KyTdAsh Tool: https://amzn.to/3KMgDMOGrate Lifter: https://amzn.to/3P43yRATongs (don't sleep on these!): https://amzn.to/3E3Eh3CThermopen: https://amzn.to/45dM62xBison multi-tool: https://amzn.to/3E3Et2QPrimo XL: https://amzn.to/3so8k3mWeber Kettle: https://amzn.to/3P2u1PlCheck out the men behind the mics:Jevon:https://www.youtube.com/@cheneyconcepts/ https://www.instagram.com/cheneyque/https://www.facebook.com/@cheneyconcepts/Marc:https://www.youtube.com/@TWWBBQhttps://www.instagram.com/twwbbq/https://www.facebook.com/groups/twwbbq

Opinions are all over the place, swinging high and low as Demon Slayer's Swordsmith Village Arc hits its halfway point. Join us for the gushing and discourse.Use my special link zen.ai/staywhelmed12 to save 12% at blendjet.com. The discount will be applied at checkout!

Demon Slayer's Swordsmith Village Arc continues to up the ante as the action intensifies! We're here to give you our unadulterated thoughts, opinions and reactions!Use my special link zen.ai/staywhelmed12 to save 12% at blendjet.com. The discount will be applied at checkout!

In onze langste aflevering tot nu toe bespreken we alle ins en outs van kamado's die nu op de markt en  voor ons interessant zijn. Na twee jaar intensief barbecueën op onze Bastard en Kamado Joe is de vraag; zouden we nu een andere keuzen maken? En wat zou die dan precies zijn?Zoals je van ons kunt verwachten bespreken we uiteraard onze tips, bucketlist en wat er zoal is gemaakt de laatste weken. En oja, we hebben nieuwe apparatuur! Hopelijk horen jullie er wat van terug.Heel veel luisterplezier.- Bockie de Repper Drip festival

The BOYS ARE REUNITED and it feels so good almost as good you will be after listening to this episode where we ponder the age old question of time travel and taking out evil? We also all agree Regan was punk ho.intro:      @303BAM 3BAM          All AroundRemember to Subscribe and click that bell to see all new episodes Every THURSDAY Follow National Meat TreasureSpotify: https://open.spotify.com/show/1SyeJ0w70W24RrFvaiveGdApple Podcasts: https://podcasts.apple.com/us/podcast/national-meat-treasure/id1574254106TikTok: https://www.tiktok.com/@nationalmeattreasureInstagram: https://www.instagram.com/nationalmeattreasure/Listen to us elsewhere: https://nationalmeattreasure.buzzsprout.com/Merch: https://national-meat-treasure.creator-spring.com/Follow Us on our socialsJoey AKA Saint Thrillah AKA Youngmoth:TikTok:https://www.tiktok.com/@regularsizedjoeyIG: https://www.instagram.com/saintthrillah/?hl=enTwitter: https://twitter.com/saintthrillahSpotify: https://open.spotify.com/artist/4tBkST4hGMypDuvWMC4j9NLoFi Project: https://open.spotify.com/artist/0lQCyFzeyFIUjtGeN7MEWhSasha:TikTok: https://www.tiktok.com/@thin.cruel.lips?lang=enIG: https://www.instagram.com/thin.cruel.lips/?hl=enChristian:IG: https://www.instagram.com/pointthebarrel/

Come with us as we look into the tragic yet uplifting origin of the demon slaying prodigy that took the world by storm, Tanjiro Kamada! This week we find out that being a warrior is more then swinging a sword.Find us on other platforms!linktr.ee/MoonboundProductions

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Klaus & Kamado Joe, das war doch wie Cindy & Bert, wie Bonny & Clyde, wie Siegfried & Roy. Und so wie diese drei Paare, ist auch Klaus & Kamado Joe Geschichte. Warum, wieso, was denn nun kommt und ob Klaus überhaupt noch grillt, verrät er hier. Nur eine einzige Antwort bleibt er schuldig. Aber die entlocken wir ihm auch noch. ///// Die Grillbücher zum Podcast: www.wirgrillen.com ///// Die Macher des Podcasts: www.hoch5.com ///// Der Mann am Grill: www.instagram.com/bbqklausbreinig

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Alles wat je (veel) gebruikt, vraagt ook om goed en regelmatig onderhoud. Zeker ook je kamado. In deze aflevering behandelen we het onderhoud van de kamado. Mocht je nou een schuuroverwinteraar zijn of een bikkel die in weer en wind staat te barbecuen, deze aflevering mag je niet missen.Linkjes:Smoking Dad BBQ krijgt zijn kamado helemaal schoon

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Tertulia gastronómica semanal presentada por el periodista y único critico invidente en España Jonatan Armengol. Un programa de radio itinerante, fresco y dinámico, que sale de los estudios para conocer de primera mano los mejores restaurantes, tabernas, bodegas, eventos culinarios, catas, concursos. En esta nueva temporada, la locura de Comer A Ciegas vuelve a radio Intereconomía de la mano de Jonathan Armengol, haciendo que todo aquello que no tiene sentido pero está delicioso, cobre sentido en un programa fresco dinámico y rápido. Si hay algo que nos gusta más que grabar el programa de Comer a Ciegas, es hacerlo viajando, y si es frente al mar con unos vinos maravillosos como los que nos trajo Rafael Pobeda, o unas salazones de nueva generación como las de Alma Marina, el programa solo puede mejorar poniendo frente a frente a las dos Raqueles Madre e Hija que nos cuentan además de lo bien que se come en Moments Bar en Alicante cómo empezó todo y cómo se llega a concretar un sueño. Terminemos descubriendo que las barbacoas no solo son para el verano y desde SLP barbacoas su Gerente Jasmina nos habló del Kamado Monolith, que por cierto es el que usa nuestro director Jonatan Armengol en su canal de YouTube El Camino del Fuego.

Chef Taylor Ponte was born and raised working the farmlands in the paniolo town of Makawao, Maui. He has an honest appreciation for the land, fresh produce and livestock which is reflected in his food and his support of Maui's food sustainability. While his cooking style is primarily modern American, he is also well adept at adapting flavors and cuisines from all around the world, and especially food of the mixed cultures of Hawaii. He runs his own Private Chef business, Kamado with his girlfriend, Natasha, serving a wide array of food offerings that are -- well, on point. In 2020, Chef Taylor Ponte made history by becoming the youngest Chef awarded the coveted Maui No Ka Oi Magazine Aipono Awards Chef of the Year. Madame After Midnight Ep 22 Taylor Ponte

Jason Evans of SilverShark Media speaks to chef Taylor Ponte of Kamado.  In this podcast Taylor talks about how his career has evolved since May of 2020 when we last spoke to him, how he used time during the pandemic to adapt, what it was like learning he would be receiving the 2020 Aipono Chef of the Year award during the pandemic, how he will be recognized for that award in person at the upcoming Aipono Awards on August 20th, how he's seen the culinary industry on Maui evolve over the years, what restaurant industry adaptations that surfaced during the pandemic that he believes will stick around, challenges that the industry is still working through, how he and his girlfriend started their private chef business Kamado, the difference in creating menus as a private chef compared to working in a restaurant, the goals for Kamado, a few rapid fire questions about his favorite meal to cook & eat + some of his favorite Maui restaurants to visit, what qualities he looks for in chefs when he votes for Chef of the Year, and the contact info for Kamado.  

Hey Everyone, Our voices sound super rough on this episode! Kamado grills, comedy gig in New Jersey and Big Tuna updates. Go floss yourselves, take care and we'll see you around.  Love Carlos and Sandy Lee OnDiem https://tinyurl.com/mrr66zn3 Info on Carlos' new Comedy Work Shop can be found here, https://www.carlosrdh.com **DENTAL PROFESSIONALS ONLY** Use this link, Ambassador info: https://mailchi.mp/theautoflosser/oyf Use our discount code FREE SHIPPING 1 https://aflexxassistarm.com Join Our Facebook Page Here: https://www.facebook.com/offyourflosserpodcast Subscribe to our Youtube Channel: https://www.youtube.com/channel/UCTlSaKUhUITjRztbl8t-_qw For More OYF Info,Booking Information and Sponsorship Opportunities https://www.offyourflosser.com

Bruce and Caleb explore how the roles of characters like Volo, Cogita, Cyllene, and Kamado in Pokemon Legends Arceus give us an interesting perspective on the stories about their descendants in Diamond and Pearl, and the role that legacies play in the Pokemon universe.This is an EXPERT level episode, which means some parts of the discussion may not make sense unless you've played the games. Expect lots of spoilers.Email us: podcast@loreparty.comSlide into our DMs: https://twitter.com/lore_party**Get 20% Off + Free Shipping at https://manscaped.com with promo code LORE**

Geoffrey joins Terrance and Charlie to do a lot of catching up since February. (3:20) We talk about Geoff's trip to Memphis in May (24:20)What National BBQ month means to Geoff (33:30) Geoff gives us his impressions on the new Char-Griller Akron Auto-Kamado (44:50) Terrance talks to Geoff about hot wing cooks (46:45) Geoff talks about Black Smoke Barbecue and what it means for the culture (51:54) Terrance talks about wanting to do more videos and we cut up and have some good laughs Check out Geoff's latest video: https://youtu.be/qxRiLrZbQxw Geoff's Linktree: https://linktr.ee/OutdoorsWithGeoff Find Terrance's work over at: https://thebrownsugarcafe.blog/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/blacksmokebarbecue/message Support this podcast: https://podcasters.spotify.com/pod/show/blacksmokebarbecue/support

The first season of Demon Slayer: Kimetsu no Yaiba comes to a fiery finish on today's episode of Anime Was (Not) A Mistake. On Mount Natagumo, Tanjiro faces an uphill battle against Rui: the head of the Spider Demon "family" and Lower Five of the Twelve Kizuki. When his usual techniques prove ineffective against the demon, Tanjiro gets a blast from the past (and a few new dance) to help level the playing field. With the grueling Mount Natagumo mission complete, Tanjiro and Nezuko must then face the judgment of the Hashira: the most prestigious warriors of the Demon Slayer Corps. These colorful characters have a few choice words for the boy and his sister. Will the words of their mysterious Master be enough to reassure them and spare the Kamado siblings? And can Zenitsu be spared from having baby hands? Find out as the semi-annual Hashira meeting commences on today's episode of Anime Was (Not) A Mistake! Follow us on Instagram:@animewasnotamistakepodcast Or on Facebook:@animewasnotamistakepod Music Provided by: millennium parade x Belle – “U” – Belle (Original Motion Picture Soundtrack) AmaLee – “Again”- Fullmetal Alchemist: Brotherhood OP FictionJunction ft. LiSA – “from the edge” - Demon Slayer: Kimetsu no Yaiba ED

Video version with full credits/links: https://www.youtube.com/watch?v=Y9U4U0YkJGw&t=44s

Het heeft  even geduurd, maar we zijn weer terug! Met een periode van prachtig weer achter de rug is op veel plaatsen de barbecue weer ontstoken. In deze aflevering spreken wij over onze paradepaardjes en hoe we tot onze keuze zijn gekomen, gaat het over prachtige recepten en beloven we beterschap voor meer en snellere afleveringen. - Medaillon van Tri Tip met zoete aardappel

Initiate the slayerdex and choose your main character between bleeding heart brother, only useful when unconscious creepy best friend and model in the face muscle in the streets. Prepare for battle with Demon Slayer: Kimetsu no Yaiba this week. Tasty links below...Site: https://fyrpodcast.comApple: https://itunes.apple.com/us/podcast/for-your-reference/id1453532214Patreon: https://www.patreon.com/ForYourReferenceTwitter: https://twitter.com/ForYourRefPodInsta: https://www.instagram.com/foryourrefpodYouTube: https://www.youtube.com/channel/UC6oOmo_3tzdD0VtBzt2d0JA

This episode should've just been called "SAKUGA TIME BTCHES!!!" because. the animation AWF. Sound design, off the charts. Nezuko saving her big brother and leveling up, Tanjiro making me worried, getting major teases about the whole Sun breathing heritage of the Kamado family. This episode had it all, and I just had to go over every little detail because...well that's mah sh*t!!!!! I tried a lil something new with the sound transitions in this ep, hopefully they are nice. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

New demon slayer episode so we gon talk about it! Come to the table let's talk about the Kamado family fire

YEEEEHAAAWWWW!!! The ride has begun. Demon Slayer is BACK BACK y'all!!!!  We meet my new baby Senjuro who is th sweetest, Tanjiro knocks some literal sense into Papa Rengoku, we learn a bit about Sun Breathing and the potential legacy of the Kamado family. We also meet Uzui-san who is, well...a LOT. Oh, and Muzan is terrifying and so meeeeaaaan. Can't wait for next weeek!!!! Let me know what you think on twitter @heycommaworld or by email at joycommworld@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Deze week is Patrick niet te laat, maar op vakantie. Zodoende dat we het eerst uitgebreid over Kamado's en Weisswursten moeten hebben voordat we onze hot takes over de GTA remasters en het Splinter Cell gerucht kunnen geven.Games die we gespeeld hebben:Tales of AriseEastwardMafia 2: Definitive EditionVragen, suggesties of andere opmerkingen kun je makkelijk en snel achterlaten in dit formuliertje of via de mail: info@gamelovepodcast.nl. Wil je niets missen? Bekijk dan onze website, gamelovepodcast.nl, en volg ons op Twitter en Instagram: @gamelovepodcast.

Are you looking for a high-quality barbecue? Yorkshire Fire's online store carries the Kamado Joe Classic III ceramic grill and bundles it with useful cooking products and accessories. Go to https://yorkshirefire.com/kamado-joe-classic-iii (https://yorkshirefire.com/kamado-joe-classic-iii) for more information.

On this week's episode of Spoon Mob's Chefs & Guests podcast series, chef Taylor Ponte of Kamado in Maui, Hawaii joins the podcast to talk about growing up in Maui, how he got into the kitchen at one of Alan Wong's restaurants, going to culinary school, competing in cooking competitions, joining the Mill House, externing with chef Jonathan Mizukami at the Vintage Cave, running The Mill House & Maui Chef's Table restaurant experiences, being named chef of the year for 2020 by Maui Magazine, the idea behind Kamado, covid in Hawaii, what it means to be Hawaiian, future plans, and more before answering the guest questions! For more on chef Taylor Ponte, visit spoonmob.com/taylorponte and follow him on Instagram @taylor_ponte & @kamadomau. Visit kamadomaui.com for booking details and contact information. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

In episode 59 we are joined by Chef Eric Gephart, the Director of Culinary Inspiration for Kamado Joe. Eric explains the benefits of ceramic grills, gives a few great recipe ideas and dives into how food can really bring people together. About Eric: "My objective is to never stop learning and to continue to spread the passion that I have for food and sustainability to others. I have been fortunate enough to have followed a path that introduces me to amazing new people and gives me the opportunity to give back the community. My purpose is to create significance for others and make sure that no one goes hungry. The world around us is constantly evolving and yet the truths remain the same; we can always give more!" Chef Eric on Youtube: https://www.youtube.com/channel/UCBKQYKaKvMqbuAI9yQGob9Q Instagram: https://www.instagram.com/ericgephart Kamado Joe: https://bit.ly/3lznvRZ Leg of lamb: https://youtu.be/a6k3g_KRsVQ Cape Town Glaze (great for wild game) Ingredients: - 1/4 cup worcestershire sauce - 1/4 cup soy sauce - 1/4 cup brown sugar - 3 tbsp. dijon mustard - 2 tbsp Chinese style hot mustard - 3 tbsp. lemon juice - 3 tbsp. canola oil - 3 chopped garlic cloves - 1 tbsp. chopped ginger - 1/4 tbsp. kosher salt - 1/4 tbsp. black pepper Instructions: Combine the Worcestershire sauce, soy sauce, brown sugar, dijon, Chinese-style mustard, lemon juice, oil, and minced ginger in a small heavy sauce pan. Over medium heat, stir the mixture frequently to dissolve the brown sugar. Cook the glaze until thick and syrupy (about 3 minutes) and stir frequently to prevent sticking and scorching. Remove the glaze from the heat and taste for seasoning, adding salt and pepper as necessary. Let the glaze cool to room temperature and store in appropriate sized container. Label and refrigerate.

Do you want to be the king of the barbecue this summer? Then check out Yorkshire Fire's updated Kamado Joe bundles for the best equipment and accessories for your summer events. Visit https://yorkshirefire.com (https://yorkshirefire.com) for more information.

It's time to do some grillin' and chillin' as Trent sits down with Patrick Hunter, Regional Sales Manager from Kamado Joe, to talk grills!  The guys go over the Kamado Joe grill line that's sold at Springhill Outfitters as well as talk about their favorite grilling tips and recipes. 

Dia de novo Personagens da Minha Vida... E, dessa vez, sobre um marcante personagem do anime Demon Slayer. Marcos Veloso (@eumarcosrveloso) e Guilherme Pin conversaram, não só sobre o poder do personagem para a história, mas toda a relação de família e o laço com sua irmã que o anime apresenta. Isso rendeu muito papo profundo sobre o personagem e também sobre as relações com os irmãos de cada um. FICHA TÉCNICA Produção, apresentação e edição: Guilherme Pin (@gpiins) REDES SOCIAIS DO OFICINA GEEK YouTube: Oficina Geek Instagram: @oficinageekreal Twitter: @OficinaGeekreal REDES SOCIAIS DO 16MM FACEBOOK: 16 mm INSTAGRAM: @16milimetros TWITTER: @Cine16MM

PATREON: https://www.patreon.com/animeuproar / Follow our Twitch here: https://www.twitch.tv/animeuproar / / Follow us on Twitter: https://twitter.com/AnimeUproar / Like us on Facebook: https://www.facebook.com/animeuproar/ / And we're on Instagram: https://www.instagram.com/animeuproar/ / Outro Music: Dex Arson & MDK - Resolution / Link: https://www.youtube.com/watch?v=yyz2DXlear8 / Subscribe to Dex Arson : https://tinyurl.com/ycawejee / Subscribe to MDK : https://tinyurl.com/yc32kxug / "Rising Hope" by Mitchell Miller - www.youtube.com/channel/UCx8UHxPqt79eYdo1fsz7zYA / www.soundcloud.com/mitchellmillermusic / mitchellmillermusic.com / #DemonSlayer #Tanjiro #AnimeUproar

ようこそ! ¡Bienvenidos al podcast Japonés para todos! En esta ocasión hablamos de Kimetsu no Yaiba (鬼滅の刃) ⚠️SIN SPOILERS⚠️ Si lograste ver en cine la película 'Kimetsu no Yaiba: Mugen Ressha-hen', ¡afortunada o afortunado seas!

主題: 陶瓷烤爐(Kamado Grills) 科男 主持

Brisket? Lässt dem Kenner das Wasser im Mund zusammenlaufen. Aber wo bekomme ich mein Brisket eigentlich? Warum ist es so teuer? Und vor allem: Wie schaffe ich es, dass es außen wunderbar braun und innen schön saftig-weich wird? Wir sind stundenlang um den Kamado herumgeschlichen. Und wissen jetzt: Ja, die Mühe lohnt sich. Diese Folge ist eine Schritt-für-Schritt-Gebrauchsanleitung für ein ganz besonderes Stück Fleisch – und für jede Menge Tipps von Klaus zum Thema Slow-BBQ. ///// Das Grillbuch zum Podcast: www.wirgrillen.com ///// Die Macher des Podcasts: www.hoch5.com

Tras unas vacaciones forzosas, volvemos a la carga con un programa imperdible. Visitamos el Restaurante Uscar de Madrid de la mano de Miguel Valdivieso chef del restaurante Uskar un templo del producto de temporada en el que en estos momentos brilla el atún y las berenjenas ahumadas al Kamado entre otros manjares. Su sumiller Raúl nos contará cómo se puede tener una carta con más de 75 uvas diferentes todas españolas. Y maridaremos todo esto con vinos de las bodegas Arrayán y el buen humor que destila la complicidad entre Ernesto Gallud y el director del programa Jonatan Armengol. Nos acompañas?

What's the deal with the Kamado Joe? Matt Harris from Shire Smokers Barbecue leads me down the rabbit hole of ceramic obsession and does his best to induct me into the Kamado Cult. With claims of being able do a smoked brisket in 5 hours, I have to admit - he's close to getting me over the line! Shire Smokers Barbecue is one of the oldest teams on the competition BBQ circuit in Australia and have seen the scene change a lot over time. As a result Matt is well respected on the circuit, at one stage holding the record for highest BBQ chicken score. Matt spends a lot of time giving back to the BBQ community, running classes, founding the largest Kamado group on Facebook, and running charity side-competition with... ahem... devon, raising money for local schools and other great organisations. In this episode of the Smoking Hot Confessions BBQ Podcast, Matt and I get into: • Matt's barbeque origin story (13:58) • How Montreal Smoked Meats changed his life (16:03) • His competition team, Shire Smokers Barbecue (22:14) • The for-charity Devon competition he runs every year at the Kangaroo Valley Craft Beer & BBQ Festival (34:13) • How to BBQ Right on a Kamado Joe (42:02) This Episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, Meat N Fire Media Services. To save $100 off their 'Brand Building through Strategic Social Media Marketing' course, use the codeword 'Podcast' at checkout! https://meatnfiremediaservices.com/ New to the world of smoked meat? Grab your free copy of our ebook 'The Beginner's Guide to Real BBQ' at our website: https://smokinghotconfessions.com/ 

This week's manga log: "Demon Slayer," written and illustrated by Gotoge, Koyoharu.   Description (courtesy of MyAnimeList): Ever since the death of his father, the burden of supporting the family has fallen upon Tanjirou Kamado's shoulders. Though living impoverished on a remote mountain, the Kamado family are able to enjoy a relatively peaceful and happy life. One day, Tanjirou decides to go down to the local village to make a little money selling charcoal. On his way back, night falls, forcing Tanjirou to take shelter in the house of a strange man, who warns him of the existence of flesh-eating demons that lurk in the woods at night. When he finally arrives back home the next day, he is met with a horrifying sight—his whole family has been slaughtered. Worse still, the sole survivor is his sister Nezuko, who has been turned into a bloodthirsty demon. Consumed by rage and hatred, Tanjirou swears to avenge his family and stay by his only remaining sibling. Alongside the mysterious group calling themselves the Demon Slayer Corps, Tanjirou will do whatever it takes to slay the demons and protect the remnants of his beloved sister's humanity. Feel free to send your thoughts and questions via the Anchor app, the podcast e-mail: mangalogpod@gmail.com, or the podcast Twitter @mangalogpod.      Next series: Yona of the Dawn Pt. 2  Music: "Eternal Youth" by RUDE. Please support him! (Source: https://www.youtube.com/watch?v=3uXHaVENo6E) --- Send in a voice message: https://anchor.fm/mangalog/message

Join me in a conversation with Joseph Pruitt, CEO of Atlas PMG. They are a product design and manufacturer that works with several grill companies to help with a lot of the behind the scenes development and production. They have done a lot of work with Kamado Joe including the just released "Pellet Joe", a grill that offers the best functions and efficiencies of both a pellet grill and a ceramic based kamado grill. You can learn more about the other products they support on their website HERE - https://www.atlaspmg.com/ If you love Fresh Organic spices, you MUST try FreshJax Organic Seasonings and spices! All of their products are superior quality, organic, non-gmo, no added colors, anti caking, or other additives! They have the BEST blends and individual spices I have ever tried! They have many different packages for you to try and you can Find them HERE and get 15% off! http://freshjax.refr.cc/darrin Check out the Inkbird 1000 Watt WIFI enabled sous vide circulator! I have been using one for over a year and they work great!

Hey All! I was lucky enough to talk with Scott Heimendinger, he is the creator of the Sansaire Sous Vide Circulator, one of the 1st circulators designed for the home cook! Scott is now the Chief Marketing Officer for Anova Culinary and was instrumental in developing the brand new Anova Precision Oven! Bringing the experience of the Commercial Combi Ovens to the home cook! Make sure you listen to what this new oven is capable of and how it works! Check out the Anova Precision Oven HERE - https://bit.ly/3g7TS3Y he New Inkbird wifi enabled BBQ Temperature Controller is totally affordable, adjustable, and comes with 1 pit probe and 2 food probes. Comes with 2 different adaptors for Kamado type grills and can work with many other adaptors for kettle grills and bullet smokers. Has manual and app controls, easy to set up and use! Check it out HERE https://amzn.to/32FD3tB

Check out my conversation with Mendel Lin, CEO of The MeatStick as we discuss how they came up with the idea for the product and who they continue to innovate and improve the product. From design to prototype to launch, and where they see the future of technology in the indoor and outdoor cooking space! The MeatStick is fully waterproof and deep fryer proof and can be used in sous vide cooking. Check out the MeatStick on Amazon HERE https://amzn.to/3caV469 and check out the upcoming Mini by TMS HERE https://themeatstick.com/products/mini-by-tms The New Inkbird wifi enabled BBQ Temperature Controller is totally affordable, adjustable, and comes with 1 pit probe and 2 food probes. Comes with 2 different adaptors for Kamado type grills and can work with many other adaptors for kettle grills and bullet smokers. Has manual and app controls, easy to set up and use! Check it out HERE https://amzn.to/32FD3tB

Join Margaret McSweeney and Jaime Laurita as they talk with Serial Griller Matt Moore. Learn the secrets of grilling the ultimate comfort food. Matt traveled 10,000 miles to explore hot and fast grilling as documented in his new book, Serial Griller- Grillmaster secrets for flame-cooked perfection. Chefs Matt worked with include James Beard outstanding chefs Michael Solomonov, Ashley Christensen and Meathead. Ashley encouraged Matt to use the practice of “shaping fire” while grilling. Based out of Nashville, Matt lives in the heart of the city, He spends 200 days of the year on the road and returned home in time for the March 2 tornado. Enduring minor damage to his home, his grill was unscathed. The shelter in place that followed the tornado has provided opportunity. Matt has found himself home and grilling with his family every evening on his Kamado style grill. Join the conversation as Matt shares ideas for grilling with the family using unique flavors and methods.

Episode 37! We have a special guest, our favorie egg man, Ron Dimpflmaier! We talk about Big Green Eggs and Kamado style cookers, UFOs, Aldan's new truck, 90 Second Beer Review, bbq fails and more!90 Second Beer ReviewSaloon Door Brewing - Cream Alehttps://saloondoorbrewing.com/Scores:James 8.8Aldan 9.8Jan 8.6Jon 8.1Matt 7.1 Special GuestRon Dimpflmaier aka Captain RonIG-cptnron302YouTube-https://www.youtube.com/channel/UCMFtXLXSmrEJmWkXolJGJiQ   Check us out on:www.grabeminthebrisket.comFacebook- @grabeminthebrisketInstagram- @grabeminthebrisketTwitter- @grabthebrisketEmail- grabeminthebrisket@gmail.com BBQWINS & BBQFAILSRon DimpflmaierMatt Sorich

(April 28, 2020 - Hour One) Tonight's show is packed with something for everyone...even the folks who enjoy BAD singing! First up, CEO of Hardcore Carnivore, Jess Pryles stops through. If you have been looking to cook along with her you can do that this coming Saturday! She will tell us all about it and what you need to do in order to take part! We will also talk about her recent videos on "resting steak" and "meat glue". After Jess, I will be joined by 4th Tuesday of the month regular, Derrick Riches from www.derrickriches.com. During our segment we will get further insight on the Masterbuilt GF cooker, a rumor of a bigger Pit Barrel Cooker coming to market, the state of Texas starting to open restaurants again and how Kamado and Pellet cookers have shaped the live-fire industry! BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookin Pellets Fireboard Smithfield Southside Market & Barbecue - 10% off with code "bbqcentral" The Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Smoke Sheet Newsletter - Sign Up Here

(April 28, 2020 - Hour One) Tonight's show is packed with something for everyone...even the folks who enjoy BAD singing! First up, CEO of Hardcore Carnivore, Jess Pryles stops through. If you have been looking to cook along with her you can do that this coming Saturday! She will tell us all about it and what you need to do in order to take part! We will also talk about her recent videos on "resting steak" and "meat glue". After Jess, I will be joined by 4th Tuesday of the month regular, Derrick Riches from www.derrickriches.com. During our segment we will get further insight on the Masterbuilt GF cooker, a rumor of a bigger Pit Barrel Cooker coming to market, the state of Texas starting to open restaurants again and how Kamado and Pellet cookers have shaped the live-fire industry! BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookin Pellets Fireboard Smithfield Southside Market & Barbecue - 10% off with code "bbqcentral" The Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Smoke Sheet Newsletter - Sign Up Here

Happy Valentine's Day!In honor of V-Day I have whipped up a special LGBTQ+ friendly episode just for you! Today I will play my rendition of the game "F***, Marry, or Kill": "Tap that, Ring That, or Scratch That". Drawing 3 names of hot anime men at random and debating on who I will tap, put a ring on, or scratch off the list.18+ rated episode!I will also do a throwback segment and talk about/review an anime from the past.And, last but not least, I will guess the Big 3 signs of Tanjiro Kamado and give him an Astrology Reading based off of that!Music credit: Dance With Me by Ehrling.  Check out their music!

"Barbecue Barrister" Matt Heermans examines the big dilemma in grilling: Kamado Joe versus Big Green Egg. Ed Orgeron and Joe Burrow speak after the LSU Tigers captured the school's fourth national championship in football with a 42-25 win over Clemson. Plus, Tate Reeves is sworn in as the 65th governor of Mississippi; while Virginia legislators continue to construct bills restricting guns.

"Barbecue Barrister" Matt Heermans examines the big dilemma in grilling: Kamado Joe versus Big Green Egg. Ed Orgeron and Joe Burrow speak after the LSU Tigers captured the school's fourth national championship in football with a 42-25 win over Clemson. Plus, Tate Reeves is sworn in as the 65th governor of Mississippi; while Virginia legislators continue to construct bills restricting guns.

We have a great conversation with John Setzler of Man Cave Meals about the newer grills, smokers that are hitting the market, and how to use and understand smoke while cooking. John has been a successful YouTuber for many years and has worked for Kamado Joe on their Kamado Joe cooking channel. He also has a very large Facebook following under Kamado Guru and Man Cave Meals. Check out his Facebook Page HERE and his Facebook Group HERE and see his work on the Kamado Joe Cooking channel HERE. John Also has his own line of Rubs in partnership with the Atlanta Grill Company HERE! Get all your favorite groceries delivered to your home in around an hour! Save money and time! Check out InstaCart HERE and get FREE deliver on your 1st order of $35 or more! InkBird just released their new WIFI Based, 4 probe, rainproof, BBQ thermometer! Has pretty much an unlimited rage as it uses 2.4ghz wifi to connect to your mobile device where ever you are! It also uses a brand new InkBird Pro app to help you monitor your cook! Use the code 4BD57AS6 to save $30 at check out! Find it on Amazon HERE!

In Anime Airwaves #10, we review Demon Slayer, the critically-acclaimed show from ufotable, the studio behind the Fate and God Eater series. Ever since the death of his father, the burden of supporting the family has fallen upon Tanjirou Kamado’s shoulders. Though living impoverished on a remote mountain, the Kamado family are able to enjoy […]

In Anime Airwaves #10, we review Demon Slayer, the critically-acclaimed show from ufotable, the studio behind the Fate and God Eater series. Ever since the death of his father, the burden of supporting the family has fallen upon Tanjirou Kamado’s shoulders. Though living impoverished on a remote mountain, the Kamado family are able to enjoy […]

(October 22, 2019 – Hour One) The World Food Championships wrapped up this past weekend. Joining me to recap their time in Dallas is Jackie Milligan. Her team had quite a successful trip to include winning the EAT barbecue portion of the BBQ…

(October 22, 2019 - Hour One) The World Food Championships wrapped up this past weekend. Joining me to recap their time in Dallas is Jackie Milligan. Her team had quite a successful trip to include winning the EAT barbecue portion of the BBQ contest, 3rd overall in the IBCA portion of the BBQ contest, winning the Firewoman Challenge and taking 8th overall in the BBQ finals on Sunday...WOW!! Looking forward to getting the complete breakdown! Also on tap for tonight, I catch up with the Keeper of The Flame at Amazingribs.com, Max Good. There is a new Kamado style cooker hitting the market and it's coming in at nearly $7,000! Who is making it and what are the initial thoughts? Max will answer all tonight! BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Smithfield Butchers BBQ

(October 22, 2019 - Hour One) The World Food Championships wrapped up this past weekend. Joining me to recap their time in Dallas is Jackie Milligan. Her team had quite a successful trip to include winning the EAT barbecue portion of the BBQ contest, 3rd overall in the IBCA portion of the BBQ contest, winning the Firewoman Challenge and taking 8th overall in the BBQ finals on Sunday...WOW!! Looking forward to getting the complete breakdown! Also on tap for tonight, I catch up with the Keeper of The Flame at Amazingribs.com, Max Good. There is a new Kamado style cooker hitting the market and it's coming in at nearly $7,000! Who is making it and what are the initial thoughts? Max will answer all tonight! BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Smithfield Butchers BBQ Green Mountain Grills Cookin Pellets Fireboard Southside Market & Barbecue - 10% off with code "bbqcentral" Smoke Sheet Newsletter - Sign Up Here

Today we hear how an Engineering Class Project at Harvard University, turned into a revolution of the Kamado grill with the SloRoller in the Kamado Joe Classic and Big Joe III and the Kamado Joe IKamand! CEO Michel Maalouly discuss how they created the "Hyberbolic" grill insert and the software designed to take full advantage of its power to change the way we BBQ! We also discuss the companies decision to purchase the Cinder Grill "Intelligent Grill" that brings the power os Sous Vide cooking without the water bath, and what lays in store for it down the road. Check out Desora HERE and the Cinder Grill HERE and get $50 off your order by using the code "FireWater" at checkout! Check out the InkBird 1000 watt WIFI Sous Vide circulator from amazon! Has lots of power, nice wifi app, and is super quiet! There is a 20% off Discount code of "3LQH5R32" at checkout! InkBird is a great sponsor of the Fire & Water Cooking Podcast!

Check out my discussion with John Setzler from the YouTube Channel Man Cave Meals and the Kamado Joe Cooking YouTube Channel! John has inspired thousands of people to use their grills for more than just burgers and dogs! John has tons of experience and lots of great advice! Check out his Man Cave Meals channel HERE and the Kamado Joe Cooking Channel HERE. You can also find him on Facebook HERE Our Sponsor InkBird Make Sure you check out InkBird products on Amazon! The 4 probe Bluetooth BBQ thermometer the IBT-4XS is a great wireless thermometer that works with your Cell phone! Check out The IBT-4XS HERE

Show notes Kamado grill - KELL Mi lenne nekünk a jó? Sorozat

Jon and Chris discuss the tribulations of baking the world's best chocolate chip cookies, as well as a new method Chris is experimenting with to rapidly prototype watch dials.

Brisket. Few words have such power to spark hunger and make mouths water. Whether barbecued in a pit, braised lovingly by a Jewish grandmother, or simmered for half a day by a Vietnamese pho master, this rich, flavorful cut ranks among the world’s most revered meats. Now Steven Raichlen, the James Beard Award–winning author of an impressive array of New York Times bestselling cookbooks, Barbecue Hall of Famer, and public television star, shares the definitive handbook to this storied cut of meat in THE BRISKET CHRONICLES: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat [Workman; APRIL 30, 2019; $19.95]. At first glance, brisket is easy. Texas barbecue, for example, requires only three flavorings: salt, pepper, and wood smoke. But easy doesn’t always mean simple. Over the centuries, brisket’s bold flavor has made it popular across the planet, from North America to Latin America and Europe, from Vietnam to Korea and beyond. It can be braised, boiled, baked, cured, and even grilled. Brisket makes an awesome centerpiece, but it also proves a welcome addition to everything from soups, sandwiches, stews, and stir-fries. And although the cooking methods may seem straightforward, each involves insider knowledge and techniques.THE BRISKET CHRONICLES delivers both a complete step-by-step guide, from buying, trimming, and seasoning brisket, to mastering the various cooking techniques—including how to cook it both indoors and outdoors—and a collection of fifty innovative recipes, from starters to breakfast to sidesthere’s even a brisket dessert. Highlights include:An in-depth look at the history and culture of brisketEssential tips for buying, trimming, seasoning, and carvingA complete exploration of cooking methods and gear, from Dutch ovens to Kamado-style cookers. The luscious, boldly flavored recipes range from starters like Bacon-Grilled Brisket Bites and Vietnamese Crispy Brisket Salad; to classics like Old School Pastrami and Montreal Smoked Meat; to cutting-edge innovations like Brisket Ramen and Brisket Banh Mi. Aunt Annette’s Holiday Brisket with Sweet Wine and Dried Fruits (a dish from Steven’s childhood) employs the surprising yet effective technique of slicing the brisket halfway through cooking to maximize tenderness. For sides, try Raichlen’s Brisket Baked Beans or Brisket Yorkshire Pudding. As you’d expect, there are ample recipes for seasonings and barbecue sauces, from Butter Bourbon Injector Sauce to the Dalmatian Rub, a classic mixture of seasonings used by top pit masters. A stunning collection of recipes and techniques for cooking what has become a cult meat beloved by the culinary world, THE BRISKET CHRONICLES provides extraordinary insight into how to master the art of cooking brisket.

Brisket. Few words have such power to spark hunger and make mouths water. Whether barbecued in a pit, braised lovingly by a Jewish grandmother, or simmered for half a day by a Vietnamese pho master, this rich, flavorful cut ranks among the world’s most revered meats. Now Steven Raichlen, the James Beard Award–winning author of an impressive array of New York Times bestselling cookbooks, Barbecue Hall of Famer, and public television star, shares the definitive handbook to this storied cut of meat in THE BRISKET CHRONICLES: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat [Workman; APRIL 30, 2019; $19.95]. At first glance, brisket is easy. Texas barbecue, for example, requires only three flavorings: salt, pepper, and wood smoke. But easy doesn’t always mean simple. Over the centuries, brisket’s bold flavor has made it popular across the planet, from North America to Latin America and Europe, from Vietnam to Korea and beyond. It can be braised, boiled, baked, cured, and even grilled. Brisket makes an awesome centerpiece, but it also proves a welcome addition to everything from soups, sandwiches, stews, and stir-fries. And although the cooking methods may seem straightforward, each involves insider knowledge and techniques.THE BRISKET CHRONICLES delivers both a complete step-by-step guide, from buying, trimming, and seasoning brisket, to mastering the various cooking techniques—including how to cook it both indoors and outdoors—and a collection of fifty innovative recipes, from starters to breakfast to sidesthere’s even a brisket dessert. Highlights include:An in-depth look at the history and culture of brisketEssential tips for buying, trimming, seasoning, and carvingA complete exploration of cooking methods and gear, from Dutch ovens to Kamado-style cookers. The luscious, boldly flavored recipes range from starters like Bacon-Grilled Brisket Bites and Vietnamese Crispy Brisket Salad; to classics like Old School Pastrami and Montreal Smoked Meat; to cutting-edge innovations like Brisket Ramen and Brisket Banh Mi. Aunt Annette’s Holiday Brisket with Sweet Wine and Dried Fruits (a dish from Steven’s childhood) employs the surprising yet effective technique of slicing the brisket halfway through cooking to maximize tenderness. For sides, try Raichlen’s Brisket Baked Beans or Brisket Yorkshire Pudding. As you’d expect, there are ample recipes for seasonings and barbecue sauces, from Butter Bourbon Injector Sauce to the Dalmatian Rub, a classic mixture of seasonings used by top pit masters. A stunning collection of recipes and techniques for cooking what has become a cult meat beloved by the culinary world, THE BRISKET CHRONICLES provides extraordinary insight into how to master the art of cooking brisket.

download & listen! Minnesota Man sits down with cooking and grilling expert Matt Robinson. This episode contains an incredible amount of information about the fine art of cooking meat. Matt specializes in cooking on Kamado (Big Green Egg?) style grills. He provides us incredible insight into this method of cooking, grilling and smoking. Hold onto your butts ladies and gents, this is a good one!

Just in time for annual Memorial Day cookouts, we’re talking about utilizing Japanese-style grills. Chef JJ Boston is on a mission to teach the world how to better cook outdoors...

E122 - Bobby Brennan from Kamado Joe An interview with Bobby Brennan owner of Kamado Joe. This podcast is brought to you by our kind sponsors ProQ, Kamado Joe, Thermapen & Smokewood Shack ProQ is dedicated to providing you quality smoking products, with top notch service and free advice for beginners to pitmasters. You can find them on Facebook, Twitter and Instagram under ProQSmokers. Kamado Joe is renowned for Build Quality and Innovation, from smoking, roasting or searing, Kamado Joe is the Premium Ceramic Grill, chosen by Michelin star chefs and BBQ enthusiasts alike. Kamado Joe’s patented technology lets you cook with confidence and stay in complete control, get that great BBQ taste and keep the moisture locked in your food. Check out kamadojoe.co.uk plus Facebook and Twitter. Thermapen Instant Read Thermometers - Take the guesswork out of barbecuing with a Superfast Thermapen! Smokewood Shack delivers quality smoking wood every time! They provide the smokey goodness - you provide the talent! So if you are looking for smoking wood chunks, dust, chips or planks then head on over to SmokewoodShack.com.

Wijnschrijver Esmee Langereis van het wijnblog Make me wine schreef samen met Harold Hamersma De Grote Hamersma Bio, een gids vol biologische wijnen die in Nederland te koop zijn; chef Leonard Elenbaas schreef samen met Jeroen Hazebroek Hete Kolen Compleet een handboek voor de kamado en hij laat ons gerechten van deze Japanse barbecue proeven; kookboekenschrijver & voormalig restaurant-recensent Karin van Munster bespreekt Venetië van Russell Norman en jongste bediende Jannekee Kuijper kookt hieruit. Presentatie: Petra Possel

In which I chat to James about our Kamado Joe – ribs and brisket and roast chicken and pizza. And the things that go along with it. Brisket. Inspired by Warren, interviewed last year. My Patreon page. (Yes, I’ve interviewed James previously.) Piper St Food Co (home of the festive yeast breads baking class).

We spoke again with Tad and some students, Yass, Kaide, & Kodi from University in Tsukuba. You might remember them from Disaster Relief Trials 2016!  We talk about the Kamado, a wood fired rice cooker, international cycling standards compared, and how they think about responding in an emergency. Also thanks to our drink sponsor The … Continue reading E402 – Rice Cooker Ride 2018 with Tad & friends →

Links and resources mentioned in today’s show: Show notes coming soon sorry.. SHABBA BABY Thanks for listening Thanks so much for joining me again this week. Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media button [...] The post LBBQ-049 My Very First Episode (Back To The Basics ) And New Kamado Smoker appeared first on Learning Backyard BBQ.

E75 - Eric Gephart Kamado Joe This podcast is brought to you by our kind sponsors ProQ, BBQ Gourmet, Kamado Joe & Smokewood Shack ProQ is dedicated to providing you quality smoking products, with top notch service and free advice for beginners to pitmasters. You can find them on Facebook, Twitter and Instagram under ProQSmokers. BBQ Gourmet is dedicated to promoting real BBQ and supplying the UK and Europe with the top championship-winning BBQ rubs and sauces from the United States. You can find them @ www.bbqgourmet.co.uk Kamado Joe is renowned for Build Quality and Innovation, from smoking, roasting or searing, Kamado Joe is the Premium Ceramic Grill, chosen by Michelin star chefs and BBQ enthusiasts alike. Kamado Joe’s patented technology lets you cook with confidence and stay in complete control, get that great BBQ taste and keep the moisture locked in your food. Check out kamadojoe.co.uk plus Facebook and Twitter. Smokewood Shack delivers quality smoking wood every time! They provide the smokey goodness - you provide the talent! So if you are looking for smoking wood chunks, dust, chips or planks then head on over to SmokewoodShack.com & you can find them on Twitter @SmokewoodShack E75 - Eric Gephart Kamado Joe We hope you enjoy! Any feedback is welcome! If you would like to be on the show, ask the show a question or just get in touch then contact me on: Team@UnitedQ.co.uk Instagram: @UQUnitedQ @DanielShahin @BBQForte Twitter: @UQUnitedQ @DanielShahin iTunes: UQ UnitedQ Soundcloud: Unitedq

We discuss the demise of Kamado Grille

Heute zeige ich Euch den Broil King KEG 2000. Ein Konvektionsgrill oder auch Kamado genannt. Ein super Teil mit sehr effizienter Energieausnutzung. Im Test mit leckerem Fladenbrot.