Podcasts about Kamado

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. In his appearance on Money Making Conversations Master Class, hosted by Rushion McDonald, Chef David Rose discussed his culinary journey, his role as a national brand ambassador for Big Green Egg, and the release of his cookbook, Eggin’: David Rose Cooks on the Big Green Egg. The conversation centered on cooking, entrepreneurship, innovation, and expanding traditional views of outdoor cooking. Purpose of the Interview The interview aimed to: Highlight Chef David Rose's culinary career and background. Promote his cookbook and cooking expertise. Educate audiences on the versatility of Big Green Egg cooking. Encourage innovation, creativity, and personal growth in both business and life. Share practical cooking insights while connecting them to broader entrepreneurial lessons. Key Takeaways 1. Culinary Roots Matter Chef David Rose credited much of his success to growing up in a family of chefs. Being raised by two chef parents exposed him to diverse flavors, techniques, and a lifelong appreciation for food. 2. The Big Green Egg Is a Complete Cooking System One of the central themes of the interview was that the Big Green Egg is far more than a traditional barbecue grill. Rose explained that it can be used for: Grilling Smoking Roasting Baking Cooking pizzas Preparing soups Making desserts Cooking vegetables and proteins Its versatility allows users to replace multiple cooking appliances with a single system. 3. Innovation Drives Success Rushion McDonald emphasized that people often become comfortable with familiar methods and stop innovating. Rose's approach to cooking demonstrates the value of pushing beyond traditional boundaries and discovering new possibilities. 4. Technology Can Improve Traditional Practices Rose explained how the Big Green Egg evolved from ancient Kamado-style cooking methods while incorporating modern ceramic technology. The result is better temperature control, moisture retention, and cooking consistency. 5. Personal Branding Matters The interview highlighted how Rose has built a successful brand through television appearances, cookbooks, live events, and partnerships. His expertise, authenticity, and engaging personality have helped distinguish him in a competitive industry. Notable Quotes Chef David Rose "The thing that I love most about the Big Green Egg... is the versatility of it." "You can do low and slow, hot and fast... steaks, pizzas, ribs, briskets." "What I really love doing is highlighting that versatility." Rushion McDonald "It's time to stop reading other people's success stories and start writing your own." "If you have a gift, lead with your gift." "The Big Green Egg is not about just barbecue." Bottom Line The interview served as both a cooking discussion and a business lesson. Chef David Rose demonstrated how versatility, innovation, and passion can create opportunities, while Rushion McDonald reinforced the importance of leveraging one's talents, embracing change, and continuously expanding beyond traditional limits. #SHMS #STRAW #BESTSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. In his appearance on Money Making Conversations Master Class, hosted by Rushion McDonald, Chef David Rose discussed his culinary journey, his role as a national brand ambassador for Big Green Egg, and the release of his cookbook, Eggin’: David Rose Cooks on the Big Green Egg. The conversation centered on cooking, entrepreneurship, innovation, and expanding traditional views of outdoor cooking. Purpose of the Interview The interview aimed to: Highlight Chef David Rose's culinary career and background. Promote his cookbook and cooking expertise. Educate audiences on the versatility of Big Green Egg cooking. Encourage innovation, creativity, and personal growth in both business and life. Share practical cooking insights while connecting them to broader entrepreneurial lessons. Key Takeaways 1. Culinary Roots Matter Chef David Rose credited much of his success to growing up in a family of chefs. Being raised by two chef parents exposed him to diverse flavors, techniques, and a lifelong appreciation for food. 2. The Big Green Egg Is a Complete Cooking System One of the central themes of the interview was that the Big Green Egg is far more than a traditional barbecue grill. Rose explained that it can be used for: Grilling Smoking Roasting Baking Cooking pizzas Preparing soups Making desserts Cooking vegetables and proteins Its versatility allows users to replace multiple cooking appliances with a single system. 3. Innovation Drives Success Rushion McDonald emphasized that people often become comfortable with familiar methods and stop innovating. Rose's approach to cooking demonstrates the value of pushing beyond traditional boundaries and discovering new possibilities. 4. Technology Can Improve Traditional Practices Rose explained how the Big Green Egg evolved from ancient Kamado-style cooking methods while incorporating modern ceramic technology. The result is better temperature control, moisture retention, and cooking consistency. 5. Personal Branding Matters The interview highlighted how Rose has built a successful brand through television appearances, cookbooks, live events, and partnerships. His expertise, authenticity, and engaging personality have helped distinguish him in a competitive industry. Notable Quotes Chef David Rose "The thing that I love most about the Big Green Egg... is the versatility of it." "You can do low and slow, hot and fast... steaks, pizzas, ribs, briskets." "What I really love doing is highlighting that versatility." Rushion McDonald "It's time to stop reading other people's success stories and start writing your own." "If you have a gift, lead with your gift." "The Big Green Egg is not about just barbecue." Bottom Line The interview served as both a cooking discussion and a business lesson. Chef David Rose demonstrated how versatility, innovation, and passion can create opportunities, while Rushion McDonald reinforced the importance of leveraging one's talents, embracing change, and continuously expanding beyond traditional limits. #SHMS #STRAW #BESTSee omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. In his appearance on Money Making Conversations Master Class, hosted by Rushion McDonald, Chef David Rose discussed his culinary journey, his role as a national brand ambassador for Big Green Egg, and the release of his cookbook, Eggin’: David Rose Cooks on the Big Green Egg. The conversation centered on cooking, entrepreneurship, innovation, and expanding traditional views of outdoor cooking. Purpose of the Interview The interview aimed to: Highlight Chef David Rose's culinary career and background. Promote his cookbook and cooking expertise. Educate audiences on the versatility of Big Green Egg cooking. Encourage innovation, creativity, and personal growth in both business and life. Share practical cooking insights while connecting them to broader entrepreneurial lessons. Key Takeaways 1. Culinary Roots Matter Chef David Rose credited much of his success to growing up in a family of chefs. Being raised by two chef parents exposed him to diverse flavors, techniques, and a lifelong appreciation for food. 2. The Big Green Egg Is a Complete Cooking System One of the central themes of the interview was that the Big Green Egg is far more than a traditional barbecue grill. Rose explained that it can be used for: Grilling Smoking Roasting Baking Cooking pizzas Preparing soups Making desserts Cooking vegetables and proteins Its versatility allows users to replace multiple cooking appliances with a single system. 3. Innovation Drives Success Rushion McDonald emphasized that people often become comfortable with familiar methods and stop innovating. Rose's approach to cooking demonstrates the value of pushing beyond traditional boundaries and discovering new possibilities. 4. Technology Can Improve Traditional Practices Rose explained how the Big Green Egg evolved from ancient Kamado-style cooking methods while incorporating modern ceramic technology. The result is better temperature control, moisture retention, and cooking consistency. 5. Personal Branding Matters The interview highlighted how Rose has built a successful brand through television appearances, cookbooks, live events, and partnerships. His expertise, authenticity, and engaging personality have helped distinguish him in a competitive industry. Notable Quotes Chef David Rose "The thing that I love most about the Big Green Egg... is the versatility of it." "You can do low and slow, hot and fast... steaks, pizzas, ribs, briskets." "What I really love doing is highlighting that versatility." Rushion McDonald "It's time to stop reading other people's success stories and start writing your own." "If you have a gift, lead with your gift." "The Big Green Egg is not about just barbecue." Bottom Line The interview served as both a cooking discussion and a business lesson. Chef David Rose demonstrated how versatility, innovation, and passion can create opportunities, while Rushion McDonald reinforced the importance of leveraging one's talents, embracing change, and continuously expanding beyond traditional limits. #SHMS #STRAW #BESTSteve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. In his appearance on Money Making Conversations Master Class, hosted by Rushion McDonald, Chef David Rose discussed his culinary journey, his role as a national brand ambassador for Big Green Egg, and the release of his cookbook, Eggin’: David Rose Cooks on the Big Green Egg. The conversation centered on cooking, entrepreneurship, innovation, and expanding traditional views of outdoor cooking. Purpose of the Interview The interview aimed to: Highlight Chef David Rose's culinary career and background. Promote his cookbook and cooking expertise. Educate audiences on the versatility of Big Green Egg cooking. Encourage innovation, creativity, and personal growth in both business and life. Share practical cooking insights while connecting them to broader entrepreneurial lessons. Key Takeaways 1. Culinary Roots Matter Chef David Rose credited much of his success to growing up in a family of chefs. Being raised by two chef parents exposed him to diverse flavors, techniques, and a lifelong appreciation for food. 2. The Big Green Egg Is a Complete Cooking System One of the central themes of the interview was that the Big Green Egg is far more than a traditional barbecue grill. Rose explained that it can be used for: Grilling Smoking Roasting Baking Cooking pizzas Preparing soups Making desserts Cooking vegetables and proteins Its versatility allows users to replace multiple cooking appliances with a single system. 3. Innovation Drives Success Rushion McDonald emphasized that people often become comfortable with familiar methods and stop innovating. Rose's approach to cooking demonstrates the value of pushing beyond traditional boundaries and discovering new possibilities. 4. Technology Can Improve Traditional Practices Rose explained how the Big Green Egg evolved from ancient Kamado-style cooking methods while incorporating modern ceramic technology. The result is better temperature control, moisture retention, and cooking consistency. 5. Personal Branding Matters The interview highlighted how Rose has built a successful brand through television appearances, cookbooks, live events, and partnerships. His expertise, authenticity, and engaging personality have helped distinguish him in a competitive industry. Notable Quotes Chef David Rose "The thing that I love most about the Big Green Egg... is the versatility of it." "You can do low and slow, hot and fast... steaks, pizzas, ribs, briskets." "What I really love doing is highlighting that versatility." Rushion McDonald "It's time to stop reading other people's success stories and start writing your own." "If you have a gift, lead with your gift." "The Big Green Egg is not about just barbecue." Bottom Line The interview served as both a cooking discussion and a business lesson. Chef David Rose demonstrated how versatility, innovation, and passion can create opportunities, while Rushion McDonald reinforced the importance of leveraging one's talents, embracing change, and continuously expanding beyond traditional limits. #SHMS #STRAW #BESTSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. In his appearance on Money Making Conversations Master Class, hosted by Rushion McDonald, Chef David Rose discussed his culinary journey, his role as a national brand ambassador for Big Green Egg, and the release of his cookbook, Eggin’: David Rose Cooks on the Big Green Egg. The conversation centered on cooking, entrepreneurship, innovation, and expanding traditional views of outdoor cooking. Purpose of the Interview The interview aimed to: Highlight Chef David Rose's culinary career and background. Promote his cookbook and cooking expertise. Educate audiences on the versatility of Big Green Egg cooking. Encourage innovation, creativity, and personal growth in both business and life. Share practical cooking insights while connecting them to broader entrepreneurial lessons. Key Takeaways 1. Culinary Roots Matter Chef David Rose credited much of his success to growing up in a family of chefs. Being raised by two chef parents exposed him to diverse flavors, techniques, and a lifelong appreciation for food. 2. The Big Green Egg Is a Complete Cooking System One of the central themes of the interview was that the Big Green Egg is far more than a traditional barbecue grill. Rose explained that it can be used for: Grilling Smoking Roasting Baking Cooking pizzas Preparing soups Making desserts Cooking vegetables and proteins Its versatility allows users to replace multiple cooking appliances with a single system. 3. Innovation Drives Success Rushion McDonald emphasized that people often become comfortable with familiar methods and stop innovating. Rose's approach to cooking demonstrates the value of pushing beyond traditional boundaries and discovering new possibilities. 4. Technology Can Improve Traditional Practices Rose explained how the Big Green Egg evolved from ancient Kamado-style cooking methods while incorporating modern ceramic technology. The result is better temperature control, moisture retention, and cooking consistency. 5. Personal Branding Matters The interview highlighted how Rose has built a successful brand through television appearances, cookbooks, live events, and partnerships. His expertise, authenticity, and engaging personality have helped distinguish him in a competitive industry. Notable Quotes Chef David Rose "The thing that I love most about the Big Green Egg... is the versatility of it." "You can do low and slow, hot and fast... steaks, pizzas, ribs, briskets." "What I really love doing is highlighting that versatility." Rushion McDonald "It's time to stop reading other people's success stories and start writing your own." "If you have a gift, lead with your gift." "The Big Green Egg is not about just barbecue." Bottom Line The interview served as both a cooking discussion and a business lesson. Chef David Rose demonstrated how versatility, innovation, and passion can create opportunities, while Rushion McDonald reinforced the importance of leveraging one's talents, embracing change, and continuously expanding beyond traditional limits. #SHMS #STRAW #BESTSee omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. In his appearance on Money Making Conversations Master Class, hosted by Rushion McDonald, Chef David Rose discussed his culinary journey, his role as a national brand ambassador for Big Green Egg, and the release of his cookbook, Eggin’: David Rose Cooks on the Big Green Egg. The conversation centered on cooking, entrepreneurship, innovation, and expanding traditional views of outdoor cooking. Purpose of the Interview The interview aimed to: Highlight Chef David Rose's culinary career and background. Promote his cookbook and cooking expertise. Educate audiences on the versatility of Big Green Egg cooking. Encourage innovation, creativity, and personal growth in both business and life. Share practical cooking insights while connecting them to broader entrepreneurial lessons. Key Takeaways 1. Culinary Roots Matter Chef David Rose credited much of his success to growing up in a family of chefs. Being raised by two chef parents exposed him to diverse flavors, techniques, and a lifelong appreciation for food. 2. The Big Green Egg Is a Complete Cooking System One of the central themes of the interview was that the Big Green Egg is far more than a traditional barbecue grill. Rose explained that it can be used for: Grilling Smoking Roasting Baking Cooking pizzas Preparing soups Making desserts Cooking vegetables and proteins Its versatility allows users to replace multiple cooking appliances with a single system. 3. Innovation Drives Success Rushion McDonald emphasized that people often become comfortable with familiar methods and stop innovating. Rose's approach to cooking demonstrates the value of pushing beyond traditional boundaries and discovering new possibilities. 4. Technology Can Improve Traditional Practices Rose explained how the Big Green Egg evolved from ancient Kamado-style cooking methods while incorporating modern ceramic technology. The result is better temperature control, moisture retention, and cooking consistency. 5. Personal Branding Matters The interview highlighted how Rose has built a successful brand through television appearances, cookbooks, live events, and partnerships. His expertise, authenticity, and engaging personality have helped distinguish him in a competitive industry. Notable Quotes Chef David Rose "The thing that I love most about the Big Green Egg... is the versatility of it." "You can do low and slow, hot and fast... steaks, pizzas, ribs, briskets." "What I really love doing is highlighting that versatility." Rushion McDonald "It's time to stop reading other people's success stories and start writing your own." "If you have a gift, lead with your gift." "The Big Green Egg is not about just barbecue." Bottom Line The interview served as both a cooking discussion and a business lesson. Chef David Rose demonstrated how versatility, innovation, and passion can create opportunities, while Rushion McDonald reinforced the importance of leveraging one's talents, embracing change, and continuously expanding beyond traditional limits. #SHMS #STRAW #BESTSteve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Episode 306 features the Baseball Hall of Fame sportswriter,  Bill Madden and the inventor of the FlipGrill, Andrew Barnhart Bill Madden has been an active baseball writer since 1970 and was the New York Yankees beat writer for the New York Daily News from 1980 to 1988 before being promoted to national baseball columnist.  He is the author of many baseball books and is with us to discuss his latest book, Yankees, Typewriters, Scandals, and Cooperstown:  A Baseball Memoir.  In 2010 he received the Hall of Fame's J.G. Taylor Spink Award, the highest honor of the Baseball Writers Association of America and is a member of the Writers Wing of the Basball Hall of Fame. Andrew Barnhart loved cooking on his Big Green Egg.  However, Andrew thought something was missing and that was how to turn chicken quarters without tearing the skin.  His thoughts turned to the flipping racks used on professional chicken pits, "If an open pit can make amazing BBQ chicken, a Kamado with its controlled environment should be able to ‘blow it out of the water."  He then invented the FlipGrill which can be used on many different Kamado grills and firepits.  For more information on Andrew Barnhart and FlipGrill go to https://flipgrill.shop/ We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

Send us a textTune in to our first episode of Season 5 as Trent and Ms Hailey are joined by Patrick Hunter from Kamado Joe to talk all things grilling! Before you fire up your grill this Spring/Summer, you want to check out this episode. #SOPodcast #TakinItOutside #Hunting #Outdoors #EasternNC #HuntingSeason

This week, Shaun is diving into the world of outdoor kitchen innovation with the latest from Lynx. Discover how the new 18” Kamado Grill is set to transform your design projects with its sleek aesthetics, unmatched versatility, and superior performance. Perfect for designers and specifiers looking to elevate their outdoor spaces, this grill promises to be a game-changer. Tune in to learn why the Lynx Kamado Grill should be at the top of your must-specify list for 2024!

Tonight I talk with Jacob Lubbers of Full Boar BBQ and Kamado Joe. We talk about his bbq journey from start to Full Boar BBQ. Then we talk and break down the new Kamado Joe Konnected Joe.

It's almost the Fourth of July, and that means it's time for our annual grilling episode. This year, I'm talking with Big Green Egg CEO Dan Gertsacov, who has big plans for using very modern fan-based marketing techniques to expand the market for the company's old-fashioned, fire-burning, aspirational product.  Links:  Big Green Egg Appoints a New CEO | CookOut News Big Green Egg 50th Anniversary 1974-2024 | Big Green Egg Yep, Big Green Egg Just Made a Beer Keg | Gear Patrol AI could kill creative jobs that ‘shouldn't have been there in the first place,' OpenAI CTO says | Fortune Campfires, explained | Vox An ‘Epidemic' of Loneliness Threatens Health of Americans | Scientific American  RIP: Here are 70 things millennials have killed | Mashable “Genius of the AND” | Jim Collins Keurig's attempt to 'DRM' its coffee cups totally backfired | The Verge A Look at the Danny Meyer Documentary The Restaurateur | Eater Transcript:  https://www.theverge.com/e/23952121 Credits: Decoder is a production of The Verge, and part of the Vox Media Podcast Network. Our producers are Kate Cox and Nick Statt. Our editor is Callie Wright. Our supervising producer is Liam James. The Decoder music is by Breakmaster Cylinder. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.

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

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

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. 

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.

(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

(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

We discuss the demise of Kamado Grille