Podcasts about meat sweats

Aaron + Gerry + Guest + Brazilian steakhouse = a very fantastic episode of SuperPod Saga. The boiz are joined by Steve, who also goes by Blink or Blinkoom, to discuss the wildest video game genre fusions! We'll be doing the Dragon Ball Z fusion dance to combine anything with everything to make some sweet, terrifying hybrids. 

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Dr. Eric Berg, Professor at NDSU in the Animal Sciences Department, explains the body's reaction to what many people refer to as "the meat sweats." Get ready for some education!See omnystudio.com/listener for privacy information.

Meat sweats and other post Viperpit cookoff aftermath on News Radio KKOBSee omnystudio.com/listener for privacy information.

On this episode of LAP, the guys talk about the end of the Conference Finals and give their thoughts on the storyline going into the Cup Final. They talk about how evenly matched this rematch feels and who they're rooting for. They finish this shorter episode with some takes on soup and answer listener questions! Follow Late Arrivals  Twitter: @latearrivalspod Instagram: @latearrivalspod Follow the hosts Chris: @CJKChel Connor: @91_Pluty Jake: @_JRobles71 Louis: @Louiex37  Intro/ Outro done by Will Rice/ @pastorwillrice

Last week we gave out all of the awards for John and Tammy's Hometown ACMs and almost every winner was able to make it out, except for The Barbecue Pit in east county. They were your winners for "Best Place to Get the Meat Sweats" and Tammy dropped by the restaurant over the weekend to present them with their trophy!

You know when you've eaten so much that it kind of hurts but it was totally worth it because it was so good? That's what we're talking about when it comes to the next award - Best Place to Get the Meat Sweats! Our winner couldn't make it this morning so John gave a speech on their behalf.

Oh, beef and seafood, chicken and pork, in this feast of flavors, let's all gather 'round the fork! From grill to plate, it's a culinary dance. With every delicious bite, we're lost in a trance. Oh how I wish I had worn my good sweatpants. A feast for the ears and your mind to devour. Who will win this round to hold the power? The LAD crew is cooking up a tasty delight with a buffet of debate that lasted long into the night. So here's to the flavors, the joy that they bring. In the heart of our kitchens, let our praises sing. With so many meats on our plates, it's a feast of flavors, let's celebrate our takes! Vote for best team! https://forms.gle/CL9DWKWteJmcUZu48

We're continuing John and Tammy's Hometown ACMs and this week we're trying to find the Best Place to Get the Meat Sweats. This morning, we broke it down to the top 5 as voted by YOU! Did your favorite make the cut?

John & Tammy's Hometown ACMs: Best Place to Get the Meat Sweats! full 149 Fri, 04 Apr 2025 17:24:15 +0000 OYW8uGKw7tbcZ7YY5rRMn6Z4K49WWX1C society & culture John & Tammy: San Diego's Morning Show society & culture John & Tammy's Hometown ACMs: Best Place to Get the Meat Sweats! Interviews, favorite moments, Tammy's College of Hollywood Knowledge and more. The official show-audio podcast of John & Tammy: San Diego's Morning Show on 103.7 KSON in San Diego. 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodc

Wednesday – Wekiva Springs, potato chips, Amazon recalls and meat sweats. Kathy Burns, Kenny Tallier & Dorito from the Pet Alliance of Greater Orlando are in for Animal House. Orlando Sentinel columnist Scott Maxwell on Florida politicians making it harder for citizens to pass amendments. Plus, JCS News, JCS Trivia & You Heard it Here First.

In this week's episode, I discuss eating frozen pizza after a decade-long hiatus, and rate my favorite brands and styles of frozen pizza. 00:00:00 Introduction and Writing Updates   Hello, everyone. Welcome to episode 239 of The Pulp Writer Show. My name is Jonathan Moeller. Today is February the 14th, 2025 and today we are rating the different brands of frozen pizza I tried over the last several months. I know that is an odd topic for a writing podcast, but it's my podcast and I like frozen pizza, so we're going to talk about frozen pizza this week. Before we do that, we will have Coupon of the Week and an update on my current writing projects.   So let's start off with Coupon of the Week. This week's coupon code will get you 25% off the eBooks in the Dragonskull series at my Payhip store. That is all nine ebooks and this coupon code will get you 25% off any of them. That is DRAGONBOOK25. We'll have the links and the coupon code in the show notes. Someone pointed out that I've only been giving away coupon codes for audiobooks instead of ebooks, which is a fair argument, so that's why we're doing this. The coupon code will be valid through March 7th, 2025. So if you need a new series to read for spring, we have got you covered.   Now an update on my current writing projects. As of this recording, I am 67,000 words into Ghost in the Assembly, which puts me on Chapter 13 of 21. I think this book will be in the Hundred Thousand Words Club, maybe a little less, maybe a little more, we'll see. I'm still hoping to have it out in March, if all goes well. My secondary project right now is Shield of Battle, the fifth of six books in The Shield War series, and I'm 5,000 words into that. Once Ghost in the Assembly is complete, it will be full speed ahead on Shield of Battle. In audiobook news, recording for Orc-Hoard (as excellently narrated by Leanne Woodward) and recording for Cloak of Dragonfire (as excellently narrated by Hollis McCarthy) are both done and those should be showing up on audiobook stores soon. They haven't quite gotten through processing yet, but it is close.   In regards to Cloak Mage and Half-Elven Thief, I am planning to work on those in the second half of 2025 once Ghost Armor and The Shield War are done, since there are only two books left in Shield War and I'm just about through the fourth book of six for the Ghost Armor series, that won't be too much longer. So that's where I'm at with my current writing projects and let's move on now to Question of the Week.   00:02:22 Question of the Week   Question of the Week is intended to inspire enjoyable discussions of interesting topics. This week's question, what is your favorite kind of frozen pizza? No wrong answers, obviously. The inspiration for this question is that it's the topic of the episode, so here are the answers we got from people.   Justin says: We do the Walmart Great Value rising crust frozen pizzas at my house. I add eight ounces of shredded cheese and sprinkle Italian herb mix on top.   I've found that's a good idea myself. If you buy some of the cheaper frozen pizzas, you can add extra pepperoni, oregano, or whatever you want to it and that will enhance the flavor.   John says: Trader Joe's. They have an Italian-made margherita that's quite good.   Scott says: Red Baron Classic Crust, either Supreme or Four Meats.   MW says: The one they sell in my country, brand name Dr. Oetker Ristorante with salami, mozzarella cheese, and green pesto. I often top it up with some goat's cheese. Doug says: Digiorno's Supreme.   Juana says: Half pepperoni, half Canadian Bacon.   Brooks says: Depends on the mood. We typically don't eat frozen pizza. If we do, it's usually Digiorno's, although when I'm craving something junk food-ish and pizza at the same time, I will totally go for Totino's. Plus the story behind that brand and how it revolutionized the frozen pizza business in general is amazing.   Brandy says: I don't have a full size oven at the moment, so Totino's is my favorite because I like cheese pizza and it fits in my toaster oven. Otherwise, I make my own.   Gary says: Generally a smaller local brand-they seem to be a little fresher with higher quality ingredients than larger brands.   Parker says: Totino's, hands down-my favorite junk food.   JT says: I either eat 7-Eleven pizzas or eat Totino's. Otherwise, my pizzas are almost as fresh as the day Adam and Eve were introduced to the concept in Eden. For myself, my answer will be the main topic of this episode, which we're going to get to right now.   00:04:15 Main Topic: Winter 2024/2025 Frozen Pizza Roundup   I used to joke that if I lived long enough and could afford to retire, I wanted to start a YouTube channel that consisted entirely of different reviews of frozen pizza. The idea came from the sitcom Community. I always enjoyed the show since it's about a community college. I used to work in higher ed, so I could definitely relate to most of the jokes. One of the recurring gags is an elderly student named Leonard (who was played by the late actor Richard Erdman) has a YouTube channel where he reviews potato chips, frozen pizza, and other snack foods. Anyway, one member of my family gets quite ill if any gluten is consumed. So for about the last decade, I've been buying and eating gluten-free frozen pizzas, which are very nearly almost as good as the real thing these days. However, I eventually realized I could just buy myself a frozen pizza made with delicious, delicious gluten and get several lunches out of it over the course of the week. So that is what I did. Since I haven't had normal frozen pizza on a regular basis for nearly a decade, I decided to try a new brand every week. So here is the Winter 2024/2025 Frozen Pizza Roundup. Unlike my movie reviews, the pizza reviews will be in chronological order based on when I ate them. Grades are totally subjective and based on my own opinions and nothing else. I'll also be rating the pizza by eating it hot and eating it cold, since cold pizza is a different experience than hot pizza. Cold pizza for lunch the next day is something to look forward to, especially during a busy day.   I should also mention that I bought each pizza myself. No one sent me any free stuff, so while my opinion is subjective, it is nonetheless unbiased. Additionally, I exactly follow the preparation directions for each pizza since I wanted to avoid the phenomenon you sometimes see on recipe blogs where a commenter will complain that a recipe didn't work and then will later admit that they took out the butter, cut the sugar in half, replaced the flour with cornstarch, and substituted canola oil for frosting.   In terms of the health of eating this much pizza, I should point out I lost about five pounds during the time period here. Pizza, like most things, is perfectly fine when consumed in moderation. Eating an entire frozen pizza in one sitting is bad. I could do that when I was 20 years old and working as a truck unloader. Doing that when I'm a middle-aged man who spends most of his time sitting down and typing is a much worse idea. Besides, getting three meals out of a pizza is better and definitely more economical and I'm at the age where if I can lose a pound a month and keep it off, I'm doing well. With that rather lengthy introduction out of the way, on to the pizzas.   First up is the Pothole Pizza Meat Sweats, which I ate on November 15th, 2024. Kwik Trip is a large brand of gas stations and convenience stores in the Upper American Midwest. They're known for having a wide variety of foods. Pothole Pizza is the store brand of frozen pizza, so for my first week of trying a non-GF pizza, I got one of those specifically the Meat Sweats variant with a lot of meat, specifically a whole bunch of pepperoni, sausage, ham, and bacon. It was really quite good.   The crust was on the thicker side without being dough or bready. The sauce had a pleasant garlic flavor to it. The cheese was good and the pepperoni and sausage were ample. The sausage also had a pleasant spiciness to it as well. The abundance of cheese means that it is a little greasy but not unduly so. When cold, it is also good. You can't really taste the sauce, but the cheese sets well and the sausage tastes just as good cold as it does hot.   Overall grade: A+   Next up is the Cheese Mountain Four Meat pizza, which I had on November 22nd, 2024. Cheese Mountain is Kwik Trip's take and bake pizza, which isn't frozen (technically). The advantage of take and bake is that it's easier to cook since it hasn't been frozen, though you really should cook it on the same day that you buy it.   Overall, I like this about the same as Pothole Pizza. The sauce on Pothole Pizza is better, while the crust on Cheese Mountain is superior. I do think the cheese on the Pothole is slightly better as well, which is ironic given that this pizza is named Cheese Mountain, but the cheese is still good. When cold, I don't think it's quite as good as the Pothole Pizza. Both the sausage and pepperoni aren't as spicy as the toppings on the Pothole version. This was still good, but I still prefer the Pothole.   Overall grade: A-   Next up is Heggie's pepperoni pizza, which I ate on December 6th, 2024. Heggie's is a pizza company based out of Minnesota that distributes to the Upper Midwest and the Dakotas. I admit I don't go to bars all that often, but I've been told that Heggie's is the official bar pizza of much of that region, so I decided to try that next.   Having never tried it before, I came in with no expectations and was therefore quite pleasantly surprised by how good it was. It's a thin crust pizza, though a bit on the thicker side, which gives the crust some satisfying heft. The sauce had an excellent tang. The pepperoni was good and the cheese flavorful. When cold, it is likewise excellent. The spiciness of the pepperoni overcomes the more subdued taste a pizza often has while cold. Honestly, this is a superb example of a pepperoni pizza.   Overall Grade: A   Next up is Lottza Motzza Four Meat pizza, which I tried on December 13th, 2024. This was made by Brew Pub Pizza, which is itself owned by Bernatello's, a Wisconsin based frozen pizza manufacturer and distributor. I quite like this one as well. The crust is thin and just a bit flaky, which is nice. The cheese was excellent and as the name indicates, there was indeed a lot of mozzarella cheese. When eaten cold, it is also a good meal.  The large quantity of cheese helps, the crust remains flaky, and the spiciness of the sausage is highlighted when it is cold.   Overall Grade: A   Next up is Legit Three Meat Pizza, which I ate on December 20th, 2024. Legit Three Meat Pizza is made by Pep's Pizza Company, which is based out of Green Bay in Wisconsin. I admit I didn't like this quite as much as the other ones on the list. The meat was good, but the cheese and sausage weren't quite as strong as the other examples on the list so far. I don't think it had quite enough sauce, which is actually amusing because I accidentally dripped a bunch of sauce in my shirt while I was eating it (which might be why I thought it didn't have enough sauce, because some of the sauce ended up on my shirt). Eaten cold, I actually think it tastes better cold than it does hot. However, this is one of the few pizzas on this list where I would recommend you add some oregano, frozen pizza spice, or garlic salt (depending on your preferences) because it's not quite as flavorful as others on this list.   Overall Grade: B   Next up is the Screamin' Sicilian pepperoni pizza, which I tried on January 3rd, 2025. Screamin' Sicilian pepperoni is produced by the Palermo's Pizza Company, which is based in Wisconsin.   I realized when I was writing this that a lot of pizza companies are based in Wisconsin, so I did some research. The reason is quite logical. Wisconsin is one of the leading producers of cheese in the United States, and so the pizza companies want to be closer to the supply, so to speak. Wisconsin is also generally considered to be more small business friendly than the neighboring states of Minnesota and Illinois. Having visited both Minneapolis and Chicago, I can hazard a guess that the only thing harder than running a small business in Minneapolis would be running one in Chicago.   Anyway, back to the pizza. I quite like this one. It has abundant cheese and a very generous layer of pepperoni. There's enough pepperoni that the top layer of it becomes quite crispy. Crispy pepperoni is delicious. Additionally, the cheese is very good. I'd say the biggest weakness in the pizza is the crust, which is somewhat bland and a bit on the bready side. Eaten cold, it remains a good experience. The cheese sets well and the pepperoni retains the taste. As I said before, the crust remains the only weakness.   Overall Grade: A-   Next up is Pothole Pizza Pep Rally, which I ate on January 10th, 2025. This is another pizza from Kwik Trip's Pothole brand, specifically an all pepperoni pizza, and frankly it was just superb. It has the same high quality crust, tasty sauce, and excellent cheese as the Meat Sweats version above. The pizza also has a generous layer of pepperoni, enough that crisps a bit in the oven. The combined flavor is just excellent.   Eaten cold, it tastes just as good. The cheese, the pepperoni, and the sauce (especially the sauce) retain their flavor. I think a strong sauce is key to having pizza taste good while cold. The only thing I can say that's negative about this pizza is that I think it would taste better with sausage, which is why they have the Meat Sweats pizza.   Overall Grade: A   Next up is Pep's Drafthouse Double Pepperoni Doppelboch Pizza, which I ate on January 17th, 2025. This is another pizza from Pep's Pizza Company, also did the Legit Three Meat pizza from several weeks ago. I like this one quite a lot better than the Legit Three Meat pizza.   The crust was a bit thicker but much more flavorful. The pepperoni and the sauce both tasted good. The pizza had a mixture of mozzarella and provolone cheese, which I wasn't sure would work, but it really did. It gave the cheese a somewhat sharper flavor than the straight mozzarella that combined well with the pepperoni. Eaten cold, it isn't quite as good as hot, but granted that's true of many things. The sauce is definitely better when hot, though the cheese and pepperoni still carry the day.   Overall Grade: A-   Next up is Seventh Avenue Pepperoni and Meatball Pizza, which I ate on January 24th, 2025. Seventh Avenue is a regional frozen pizza in the Upper Midwest, specifically based out of Minneapolis. I have to admit, that makes me root for them a bit since as I mentioned above, running a small business in Minneapolis is a bit like playing the small business game on hard mode. Anyway, the pizza is quite good when it's hot. The cheese is on the higher end and the sausage is excellent. The crust isn't quite as good as the other ones on the list, but overall, the pizza is quite tasty. Eaten cold, I actually liked it a bit better. The sauce sets well and the cheese and toppings have strong flavor. I can tell that the cheese was very high quality because I needed to take three lactase pills before I ate it.   Overall Grade: A-   Next up is Tombstone pepperoni and sausage, which I ate on January 31st, 2025. I wanted to close out this review tour by trying some of the larger corporate pizzas, since all the pizzas I tried for this on the list came from relatively smaller, US-based companies. Tombstone was originally one of the oldest frozen pizza companies in the US, founded by Pep and Ron Simek in the ‘60s. Pep Pizza's company (mentioned above) is an effort to carry on that legacy. Tombstone is now owned by a very large multinational corporation that has something of a questionable reputation in certain areas (they're litigious, so you can Google them if you're curious). They're the kind of company whose “Controversies” Wikipedia article is as long as the actual article on the company itself. So honestly, I wasn't sure what to expect. The multinational company in question bought Tombstone way back in 2010, and I haven't had a Tombstone pizza since a couple of years before that. In all honesty, it wasn't bad. Eaten hot, the crust is crisp and a little bit on the thicker side and the sausage is good. I like the sauce as well. The cheese isn't as good as the others on this list, but it's by no means bad. Eaten cold, it's adequate, but as I said, not as good as most of the others on this list.   But in all fairness, the biggest advantage of Tombstone is price. If I remember right, it's at least $2 cheaper than the next cheapest pizza I tried on the list. The downside of buying pizzas from smaller companies is that they tend to be proportionally more expensive. Given how bad the economy remains, this is an important fact, which in all fairness is one of the advantages of a larger company like the multinational food company we've been talking about- it is possible to drive down the cost and deliver a product that might not be as good as some of the others on this list but it is still good enough at a lower price.   Overall Grade: B+   The next large corporate pizza I tried, and the last one we'll mention in this episode, is the Digiorno's Classic Crust pepperoni pizza, which I tried on February 10th, 2025. Digiorno's, like Tombstone, is part of the same food conglomerate I mentioned for the Tombstone pepperoni and sausage pizza, which makes sense because honestly, this tasted almost exactly the same as the Tombstone pizza. I thought that pepperoni was slightly better, but overall, it tasted very nearly the same.   Eaten cold, I don't think it was quite as good. The crust definitely got a bit soggier than the others on the list. I think Digiorno's is mostly known for their thick crust pizza, so I might try one of those instead and see what the difference is. But again, this had the significant advantage of being cheaper than many of the other options I tried. Granted, I still like the Tombstone pizza better, but this wasn't a bad pizza, either.   Overall Grade: B   So now we come to the conclusion. Overall, the Pothole Pizza Meat Sweats, Heggie's pepperoni pizza, and the Lotzza Motzza Four Meat Pizza were my favorites. For the more budget conscious diner, I think the Tombstone Pizza offers the best value for price out of everything on this list. Given that I didn't give anything on this list a lower grade than a B, you might conclude that I like frozen pizza, and you would be right. I very much enjoy frozen pizza, and I very much enjoy having come back to gluten based pizza after a decade, after finally deciding that, you know what? When I have pizza, I'm going to buy a glutenous pizza and a non-gluten pizza for the family member who has trouble with gluten. Still, frozen pizza in general is really a miracle of technological achievement, isn't it? Making pizza from scratch is a lot of work, but you can go to the store, buy an entire pizza for under $10, and cook and eat it with minimal prep time. That would've been an unfathomable wonder for the vast majority of human history, and I think that is to be admired. So to celebrate this achievement, I think I'm going to eat some cold pizza now.   So that's it for this week. Thanks for listening to The Pulp Writer Show. I promise that next week I will go back to talking about writing topics instead of movies or frozen pizza. I hope you found the show enjoyable. A reminder that you can listen to all the back episodes on https://thepulpwritershow.com. If you enjoyed the podcast, please leave a review on your podcasting platform of choice. Stay safe and stay healthy and see you all next week.

Cooking meat over a flame is a primal feeling, but few possess the patience, talent, and potential to level up from backyard BBQ warriors to restaurant owners. My guests on this episode—the owners of J's Smokehouse, Lazy Buffalo BBQ, and Pulled BBQ—discuss the joys and challenges of transforming their hobby into their profession, the logistics of opening a BBQ restaurant, how they come up with innovativ specials, and so much more!Looking for a night of the "Meat Sweats?" Check out the featured restaurants NOW!J. Smokehouse BarbecueLazy Buffalo BBQPulled Barbecue OmahaThis Episode was Sponsored by:Dave's CakesCertified PiedmonteseGet your tickets to see The Waitress at the Omaha Community Playhouse!This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or Hurrdat Media YouTube channel!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The show starts out with a short discussion about spicy foods and what happened to the original Siracha sauce. Gym has a problem with a quiche. Gym helps his son install a leveling kit on his Ranger and things go sideways. Gym's son and daughter-in-law buy a Honda Prologue. Foo and Piper get the meat sweats in Santa Barbara. Foo does a school tour with Piper at UC Santa Barbara. Plus more!

A new, definitely-not-controlled-by-remote-behind-a-curtain, episode of Dregs of Craigs is here! This week, a very sweaty missed connection! Brainwaves, light, and healing! Forklift ignorance! Artisan jarred farts! And more! Find out more at https://dregs-of-craigs.pinecast.co Send us your feedback online: https://pinecast.com/feedback/dregs-of-craigs/545a030d-8bf1-43b9-a398-7c92906ddb94 This podcast is powered by Pinecast.

Jordan and Max talk a recent Summer ingredient fuelled meal at Stella: West Hollywood, before returning days later to undertake a meaty marathon of a blind beef tasting. Into the Beverly Blvd. restaurant the boys went to help chef Rob Gentile and team determine the best tasting steak out of eight worthy prime and wagyu opponents. Smacking of lips on mic occured, keto lifestyles were maintained, and a winner was crowned.

This week My tag team partner Monte Baldwin helps me sample @MeatChurch Holy Cow on some giant Ribeyes! We talk this and that about some current events and nerd out a bit over some movies and shows.

MEAT SWEATS THIS FRIDAY by 101.9POR

MEAT SWEATS THIS FRIDAY by 101.9POR

Subscriber-only episodeAre you a big eater? Don't mind a food challenge should the opportunity arise? JT is known for his ability to put food away much to his own pride & shame. In this episode he shares a legendary tale of how a eating contest almost ended him. It started with helping a mate bulk up for rugby and then makes its way to Northern England where JT meets his match in the form of the "Meat Sweats" challenge. The food challenge gauntlet was thrown down and JT had to step up- but would he prevail? 

The boys eat a ton of meat, get stoned, and discuss why the video game companies that we know and love are falling apart. Enjoy!

Simon Delaney can and has done it all. Actor, director, television/radio presenter AND he's an absolute whizz in the kitchen. On the first episode of the new series of Dishing It Out, Simon joins Gary and Gareth to tell some incredible stories of his career on stage and screen as well as some hilarious tales of his sweat enducing experience on Master Chef. Enjoy!Don't forget to send in your questions for Gaz & Gary to answer in series 3 to Food@GoLoudNow.com

Sometimes, foods that require more effort for our bodies to digest (like meats) can cause us to sweat. Learn why in this episode of BrainStuff, based on this article: https://health.howstuffworks.com/diseases-conditions/digestive/are-meat-sweats-real-thing.htmSee omnystudio.com/listener for privacy information.

The year is maintaining the weird vibe that we all anticipated- so why not co-opt it and break it down over South American style rotisserie porn.

Ep. 295 The Meat Sweats by Coach Class Podcast

Join us this week for all of our usual segments including facts, reviews, the Go To Wheel and our third ever live Top 5 where we determine our favorite canned meats!

Episode 314 is here and the count of old man fingers are up there! Dylan got stolen from us for a party so we brought in our buddy Jason, Master Reface Artist and Casual Heart Attack Survivor to sit in with us. We talk Surgeries, Unfortunate Mustache Trimmings, Eternal Memes, Not knowing your own Culture, Jay gets waxxed, Only Losers Bleed, T-Mobil Tuesday sounds like a party, Weird Beards, Online Darts at Real Bars, Getting Hit on by a Lady with a Huge Boyfriend, Youthful Fighting / Aggressive Spitting, Skateboarding Injuries, Drinking, Smoking, The Podcast has brought us Rad Friends, Random Questions, Sealed Tight Holes, Being Christmas Losers, Movies, Gaming, Old News, 1989 Dude died in a Septic Tank trying to Upskirt, Adult A.I. Generation   Segments: - The Last Gamertag of the Week Qualifier for the Year - Hurt People-Hurt People - Look at This!   Visit us at www.NFHCPodcast.com for everything Not For Human Consumption. Support the show by subscribing to our Patreon! https://www.patreon.com/NFHCPodcast Leave us a voicemail anytime at 480-788-7330   Apple Podcast: https://tinyurl.com/yapnr7cf Spotify: https://tinyurl.com/ybpo59va Youtube: https://tinyurl.com/y7va3h9a    Join the NFHC Discord! https://discord.gg/xrxhQTP Matt's Twitch Streams Weekly: https://www.twitch.tv/GrimwolfePrime

Ben Maller & Danny G. Radio have another fun Friday bonus broadcast! They talk: Cubano Surprise, the Idiom of the Week, Foodie Fun, & more!  ...Subscribe, rate & review "The Fifth Hour!" https://podcasts.apple.com/us/podcast/the-fifth-hour-with-ben-maller/id1478163837 #BenMallerSee omnystudio.com/listener for privacy information.

Ben Maller & Danny G. Radio have another fun Friday bonus broadcast! They talk: Cubano Surprise, the Idiom of the Week, Foodie Fun, & more!  ...Subscribe, rate & review "The Fifth Hour!" https://podcasts.apple.com/us/podcast/the-fifth-hour-with-ben-maller/id1478163837 #BenMallerSee omnystudio.com/listener for privacy information.

In Hour 1... [02:10] - Meat Sweats with GoJo   GoJo is battling through a post-Brazilian Steakhouse meat sweats situation, sharing the aftermath of a red-meat and dessert-filled evening. Golic and Jessie share stories of age limitations as they explore the consequences of GoJo's indulgent, carnivorous feast. [07:00] - Three NFL Questions Thursday   GoJo and Golic address three key NFL questions. They dissect potential upsets, rookie QB performances, and divisional standings, providing insights to get fans pumped for the upcoming Sunday matchups. [19:52] - Big Ten vs. Michigan vs. Big Ten   Amidst rumors of Big Ten penalties for Michigan's football program over sign-stealing allegations, the university is ready to fight back. GoJo and Golic share updates on the brewing controversy, emphasizing the comedic elements of the situation. [29:41] - Thursday Night Football Preview: Panthers vs. Bears   As the Panthers face the Bears at Soldier Field, GoJo and Golic offer a preview. They playfully dub this matchup as one for "football sickos," discussing the future of Panthers' QB Bryce Young and the potential fate of injured Bears QB Justin Fields. [39:32] - LeBron on Lockdown & New York lights too bright for Wemby   GoJo and Golic dive into last night's NBA action, dissecting the ongoing drama between Dillion Brooks and LeBron James during the Lakers vs. Rockets game. They then shift focus to Victor Wembanyama's NYC debut, highlighting Coach Popovich's mentorship approach in the midst of the Superstar's struggles. Click here to subscribe, rate, and review the newest episodes of GoJo and Golic!  If you or someone you know has a gambling problem, crisis counseling and referral services can be accessed by calling 1-800-GAMBLER (1-800-426-2537) (IL/IN/MI/NJ/PA/WV/WY), 1-800-NEXT STEP (AZ), 1-800-522-4700 (CO/NH), 888-789-7777/visit http://ccpg.org/chat (CT), 1-800-BETS OFF (IA), 1-877-770-STOP (7867) (LA), 877-8-HOPENY/text HOPENY (467369) (NY), visit OPGR.org (OR), call/text TN REDLINE 1-800-889-9789 (TN), or 1-888-532-3500 (VA). 21+ (18+ WY). Physically present in AZ/CO/CT/IL/IN/IA/LA/MI/NJ/ NY/PA/TN/VA/WV/WY only. New customers only. Min. $5 deposit required. Eligibility restrictions apply. See http://draftkings.com/sportsbook for details. Learn more about your ad choices. Visit megaphone.fm/adchoices

We talk Spurs schedule, How many games do the spurs win? What were the results of our Sweep The League Fan Poll? Did y'all vote Boxers or Briefs? A combo that lets you lose 7 pound in 7 days? Someone on the panel ordered chicken fingers at a steak house?? We talk about our experiences at Brazilian steakhouses, and more #LifeLaughsSports on #SweepTheLeague Podcast! So many questions that need answers! -Powered By Special Leaf Tea (@SpecialLeaf) Join Rudy campos Jr., Candice Avila-Garcia, Rocky Garza Jr., Shemaiah, & Mark aka "Stats" as we talk life, laughs, sports & more every week on Sweep The League Podcast!

An autistic girl in the U.K. was arrested for insulting a cop. The FBI killed a 75-year-old man during an early-morning raid. And steaks. Lots of steaks. Joined by Dan Hollaway of Drinkin' Bros. Go to https://TryMiracle.com/NORMAL to try Miracle Made sheets today! Use promo code NORMAL at checkout to get 3 FREE TOWELS and SAVE an extra 20%! Follow the boys@TheDtlandau ► https://davelandau.com/ @QTRBlackGarrett ► https://linktr.ee/14BlackGarrett

Expiration Dates Jedi Survivor Spoilers Indiana Jones Review (spoiler warning) Please help out the @amidalahelps fundraiser for @equalitytexas If you have any questions or comments you'd like us to read on the show you can email us at cantobightpod@gmail.com. You can also send us audio files! And send us possible Top 3 topics so we can continue to rank anything and everything! Or send us F*ck/Marry/Kill suggestions. If you enjoy the show, please rate and review us on iTunes. It helps grow the show! We also have merch! Check it out at https://teepublic.com/user/eflind Find us on Twitter: @cantobightpod @eflind @cantobritt

Has anyone else ever gotten the meat sweats? After grilling up some pork chops and hot dogs, my buddy Sean was down for the count in my living room. Pouring sweat, yelling that he had "the meat sweats." Is this a thing? --- Send in a voice message: https://podcasters.spotify.com/pod/show/talkswithtom/message

George quits his job, we talk beer, smash bros and learn the secret to dating

The 2023 NFL Draft is *finally* almost here, with Round 1 starting off Thursday, April 27. Kate and Michelle Magdziuk are back with their annual "Meat Sweats" episode, discussing which NFL veterans they'll be sweating over on draft night, with the chance for a rookie to swoop in to steal some reps! Bijan Robinson is favored to be drafted by the Atlanta Falcons! Should we write the eulogy for Tyler Allgeier? Which offense should be looking at WR in the first round? All of that and more on the 2023 NFL Draft in this week's BallBlast NFL Show!

Ever feel like a high protein meal has cranked up your body's thermostat?!? You're not alone. But why is that meat lovers meal making you sweat? Tune in to find out. --- Support this podcast: https://podcasters.spotify.com/pod/show/mirepoixtastebuds/support

On this Episode of No Brains No Headache Podcast the show gets right into Cleary's Comments, the open discussion portion of the show with topics widely ranging. Coming off a busy week Matt has meat on his mind early telling us about a chicken wing embezzler and a million dollar idea involving exploitation and the worlds most soundproof room. Jordan discusses the Waste Management Open and how someone mistook Tom Kim, a South Korean golfer, for Tiger Woods. A real doozy. As expected, the hosts go over the Super Bowl and way too early odds for next season. Finish up with Mini Helmet Fantasy Football Super Bowl Results and crown a champion. Thank you for listening! Available on: Apple. Subscribe + rate + review. Spotify. Follow along. Anchor. Our creation platform. iHeartRadio. Or wherever you listen to your favorite podcasts. New episode every Tuesday! Twitter. https://twitter.com/nbnhpodcast Instagram. https://www.instagram.com/nbnhpodcast/ Facebook. https://www.facebook.com/nbnhpodcast YouTube https://www.youtube.com/channel/UCQbXoHzYhhDigOaNXVYdK3g Tik Tok. @NBNHPodcast

On this episode of the On a Bucket Podcast JB's back in town The infamous Butta Katie's Birthday Festivities How do you like your steak? JB's mom is an angel Mardi Gras Prep NFL Playoffs NFL contracts --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/onabucketpodcast/support

Trail and Neville sit down to talk about everything wild game meat processing. From gutting, quartering, packing out, grinding, and cooking, the guys cover it all in this episode of the big hunt guys podcast.

Night Listeners -The white devil has fallen from the heavens. So that means black metal. Well it just gives me an excuse to play Pozar for the sixth week in a row. But Also we got a new track from Michael Duede called "The Meat Sweats". Plus a bunch of tunes off the Iowa City Weirdo Scene Comp.Iowa Basement Tapes has its own archive of Iowa music. Be sure to check out iowabasementtapes.bandcamp.com and download any of the releases for free. If you would like to contribute any music please send an email to kristianday@gmail.com. Hear us every Thursday at 9PM on 98.9FM KFMG – Des Moines and every Friday at 11PM on 90.3FM KWIT – Sioux City & 90.7FM KOJI – Okoboji. If you miss the show please subscribe to the broadcast archives: https://apple.co/2MzdH5e Find me on twitter @kristianmday #trustkristiandayMichael Duede - "The Meat Sweats" (Des Moines)Shiloh Church - "Punx and Monks" / Aggro Culture Compilation Vol 1 (Cedar Rapids)Safety Second - "Things Change" / Aggro Culture Compilation Vol 1 (Cedar Rapids)Nerv - "Inside Out" / Tibs Picks- Iowa City Weirdo Scene Comp (Iowa City)Los Voltage - "Bleeding Me" / Tibs Picks- Iowa City Weirdo Scene Comp (Iowa City)The Tanks - "Natural Man vs Unnatural Boy / Tibs Picks- Iowa City Weirdo Scene Comp (Iowa City)Wet Hair - "Fame Hate" / In Vogue Spirit (Iowa City)Slut River - "K9 Love" / Tibs Picks- Iowa City Weirdo Scene Comp (Iowa City)Goldendust - "Enemy" / Goldendust (Iowa City)Pozar - "The Mystery of Knowledge" / Cold Winds (?)Glass Ox - "Spellcaster" / Winds of Violence (Des Moines)Black Ink Pen -"Bye Thee LB" / The Mysterious Fall Tape (Iowa City)Aseethe - "Our Worth is the New Measure" / Throes (Quad Cities)

THE MEAT SWEATS, LETS CHAT JACK THE RIPPER, PETER HAS DONE HIS JOB...DECORATING. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Happy Thursday! Sara and Nat are back in action and are covering literally everything. The girls start by recapping Natalie's European adventures and Sara's mountain wedding before they get into the Net. The Net has everything from JLO and Sara Hylands wedding dresses, to the book that made Nat "excited", to whatever is going on with Kim Kardashians Insta, and of course the Olivia Wilde drama. Also, hear Nat vent about engagement comments and her recent anxiety struggles. It's all here! Enjoy!   Follow the chicks y     Produced by

Happy Thursday! Sara and Nat are back in action and are covering literally everything. The girls start by recapping Natalie's European adventures and Sara's mountain wedding before they get into the Net. The Net has everything from JLO and Sara Hylands wedding dresses, to the book that made Nat “excited”, to whatever is going on with Kim Kardashians Insta, and of course the Olivia Wilde drama. Also, hear Nat vent about engagement comments and her recent anxiety struggles. It's all here! Enjoy!   Follow the chicks y     Produced by

Thanks to our sponsor Branded Bills! Use code Radcast20 at www.brandedbills.com for 20% off your purchase!Social holidaysJuly 1st - National Postal Worker DayJuly 2nd - World UFO DayJuly 4th - Independence DayJuly 6th - International kissing dayJuly 7th - World chocolate dayTrends In The MetaverseMark Zuckerberg Expects Billions of People to Use the Metaverse Generating Massive Revenue for MetaA Serial Entrepreneur's [Tommaso Di Bartolo] Predictions For The Metaverse In 2030McDonald's stakes out virtual summer camp in mobile appSlash is entering the metaverse to host a virtual reality concertMarketing NewsCoke teams up with Marshmello for limited-edition flavorAlka-Seltzer drops new hangover-relief product with help from T-PainKraft rebrands macaroni and cheese to promote comfort food positioningIf you enjoyed this episode of The Radcast, let us know by visiting our website www.theradcast.com. Check out www.theradicalformula.com. Like, Share and Subscribe to our YouTube channel https://www.youtube.com/c/RadicalHomeofTheRadcast or leave us a review on Apple Podcast. Be sure to keep up with all that's radical from @ryanalford @radicalresults @the.rad.cast @christinaroseyasi @nick_weaver_Special thanks to MrExctbhj for letting us feature his version of the National Anthem! Check them out! https://www.youtube.com/watch?v=Qr0BjbwFAQ8

Listen along as Jon and Austin discuss the meat sweats! They talk about upcoming guests, show what it means to be a true Patriot, and chow down on some new flavors that both happen to include ginger. Plus, meat matters, and a review of a new commercial collaboration we can't get enough of, enjoy!https://waltons.com/ | www.meatgistics.com

We discuss Emily's First Time not checking a bag on a flight, Nick finally getting a PS5 and how Emily's new pants make guys magically hit on her. See omnystudio.com/listener for privacy information.

Amahs, DP, and Esahc are back with a timely podcast where they discuss Patreon, movie theaters, meat sweats, beyond meat sweats, existential crises, and improvise the worst heavy metal song yet. Mail us something! Church Stories Podcast P.O. Box 14061 Greenville, SC 29610 Join our Patreon for more content! https://www.patreon.com/churchstories e-mail us your written or recorded church stories and they might make the show, for real! churchstoriespod@gmail.com Instagram: https://www.instagram.comchurchstories Twitter: http://bit.ly/churchstoriestwitter Sham: https://linktr.ee/shama4realz PD: http://bit.ly/pdbach Chase: https://linktr.ee/chasebridges --- Send in a voice message: https://anchor.fm/churchstories/message Support this podcast: https://anchor.fm/churchstories/support

On this week's BallBlast Fantasy Football podcast, Kate, Michelle and Jake discuss some fantasy football assets that could lose value during the 2022 NFL Draft. Which veteran tight end is Jake pumping the breaks on for your 2022 fantasy football leagues? Does Terry McLaurin lose value if the Washington Commanders draft a wide receiver? Is there a chance that the Rams draft a running back with one of their few picks in the 2022 NFL draft? What would that mean for the value of Cam Akers and Darrell Henderson? Kate, Michelle and Jake discuss all of that and more on this week's BallBlast Fantasy Football podcast!  Follow your hosts on Twitter for more fantasy football advice!  Kate Magdziuk: @FFBallBlast Michelle Magdziuk: @BallBlastEm Jake Trowbridge: @JakeTrowbridge