Podcasts about Meathead

And that's supposed to be a compliment, according to one Oregon player

Second Rounders are starting to hold out for guaranteed contracts, starting a trend in a positive direction. The Home Run Derby might be the most American tradition in sports. Putting down protein on a Meathead Monday and Lee’s Leftovers.See omnystudio.com/listener for privacy information.

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

Meathead from AmazingRibs.com spends time in Afterhours with JT and LeeAnnMentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

From the Tim DeMoss Show archives we feature conversations with singer/songwriter Lauren Hart who has served as the Philadelphia Flyers national anthemist for 25 years and BBQ Hall of Famer Meathead (founder of www.AmazingRibs.com) regarding his new book The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes.See omnystudio.com/listener for privacy information.

This episode of Barbecue Nation features a Fourth of July special, prominently showcasing the culinary prowess and insights of Meathead from Amazing Ribs, a distinguished figure in the barbecue community. We delve into the quintessential aspects of this national holiday, emphasizing the significance of family gatherings and the shared experience of grilling. As we explore the most celebrated foods of the occasion, the discussion inevitably gravitates toward the preparation and enjoyment of ribs, hot dogs, and other traditional fare. Additionally, we engage in a thoughtful dialogue about the deeper meaning of Independence Day, urging listeners to reflect on the values that unite us as a nation. Join us as we commemorate this festive occasion with culinary tips, personal anecdotes, and a shared appreciation for the art of barbecue.Links referenced in this episode:amazingribs.compaintedhillsbeef.comheritagesteel.usoregondungeness.orgpigpowder.comCompanies mentioned in this episode: Amazing Ribs Painted Hills Natural Beef Heritage Steel Hammerstahl Pig Powder Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. It is available for pre-order now anywhere books are sold and in stores on May 13, 2025.With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook-it's a reference manual which guides us on a journey into the heart of what makes great food. "Almost anything you can cook indoors can be cooked outdoors. Only better," says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.Learn the basics plus advanced methods not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking; and much more! You'll also learn how to use out-of-the-BBQ-box ingredients from a global pantry like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methods

Meathead joins the show today and takes Heath and Candace on the wild journey of his life. From being a teenager and hanging with the legendary first astronauts in space to receiving the very first Master's Degree in Art in Technology, he discusses how all that lead to his newest book "The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling and Outdoor Cooking" in today's episode of the Shootin' The Que podcast.0:00 - Start1:07 - AmazingRibs.com4:10 - Getting The Meathead Name6:20 - Early Grilling Years9:40 - Journalism School14:45 - First Master's Degree18:25 - Biggest Changes In BBQ26:25 - Book The Meathead Method36:30 - What Is BBQ?45:20 - Aquarium Pit49:35 - Future Plans56:50 - Can't Compete In Products59:50 - The Types Of Cooking Heat01:07:20 - How To Find His Book01:10:20 - Finding Meathead OnlineJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #foodie #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcast #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #grill #ribs #recipe #cookbook #technology

From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. It is available for pre-order now anywhere books are sold and in stores on May 13, 2025.With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook-it's a reference manual which guides us on a journey into the heart of what makes great food. "Almost anything you can cook indoors can be cooked outdoors. Only better," says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.Learn the basics plus advanced methods not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking; and much more! You'll also learn how to use out-of-the-BBQ-box ingredients from a global pantry like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methodsBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to cool people in the food space. We talk to a lot of cookbook authors, and today I'm excited to talk to Sally Ekus. She is a literary agent, which, if you've written books or you're trying to get a book published, you know how important the agent process is. She leads a boutique culinary and lifestyle division via @JVNLA and is the lead agent at the Ekus Group. Did I get it right?Follow Sally's Substack Newsletter Not So Secret Agent Sally Ekus:Oh, I was just gonna say, yeah, I lead the Ekus Group. So we're a culinary and lifestyle division within a broader agency.Stephanie:And the Ekus Group was started by your mom.Sally Ekus:Yeah.Stephanie:A legend. Your mom has, like, one of the largest cookbook collections that I'm aware of.Sally Ekus:In fact, the largest, according to Guinness. Yes.Stephanie:A couple of months ago, I think maybe it was on your Instagram page, someone posted a picture of her library of her home that is literally looks like a library that you would see in New York city or Washington, D.C. or somewhere fancy with just walls and walls of books. It was so gorgeous.Sally Ekus:Yeah, It's a two store, all cherry wood, gorgeous library. She built the edition. It was a dream edition. It took a lifetime to build. And it is filled with cookbooks, almost exclusively cookbooks. Her fiction and children's books and other personal books are scattered elsewhere around the house. But the library is almost entirely culinary with over 6000 titles. It's really cool.Stephanie:It's amazing. And your mom's name is? Lisa. Please, can I ask you a question? I'm going to go all over the place here, but sure, please. I have a daughter and only one daughter and no sons. So my only child. And there are things that we have in common about cooking and about food, and I always think, like, oh, maybe she'll follow in my footsteps. But then she is quick to point out, like, no, I'm never doing that. But then she's sort of leaning sort of my way.Stephanie:How did that work with you and being in the publishing space?Sally Ekus:Yeah. So how old is your daughter now?Stephanie:26.Sally Ekus:Okay. Yeah. So growing up, my mom had this vibrant culinary business. At the time, it was a PR agency before we did agenting, and it was never supposed to be a family business. She never pressured me or said, you know, maybe one day. In fact, it was just like. If you had asked me before I started working with her, what does Lisa do for a living? I would have said something with books and something in food. So I was like, growing up in this.Sally Ekus:And I was immersed and sort of absorbing by osmosis. And, you know, in the, in my younger years, I would be like, collating press kits for PR campaigns and, you know, I was like earning a allowance, mailing catalogs and whatnot. But it wasn't, it wasn't something she was really like, whatever you want to do, follow your heart. I was on a different path. I went to school for counseling and I was about to go for a master's in social work. And I deferred. I broke up with a bad decision, moved home, started helping out at the agency and realized that I'd been informally training for this my whole life. I really fell in love with it.And I was very fortunate to step into the legacy of her reputation. And then also, once we decided this is something I wanted to do, talk about what the succession plan would look like and really carve out my own, you know, vibe and skill set and cultivate my own list, supporting her list. And so it was really a unintentional natural progression that then became quite intentional and, you know, quite effortful. So I think that's kind of why it worked out. And if, you know, but it's hard to say in hindsight.Stephanie:It's funny too. You talk about this like being in training of knowing this thing and you not even really realizing that until you've left and gone to do something else. And also, it does track that you were going to be a social worker.Sally Ekus:Absolutely.Stephanie:And now you're an agent.Sally Ekus:Yeah. I somewhat sarcastically but realistically acknowledge that I was trained in crisis counseling, active listening, and negotiation. So all of those things play a very big role in the work that I do as a literary agent working with books. But, you know, at the end of the day, it is a book. It is you know, not somebody's. Well, it is somebody's mental well being, but in a. In a different light. So I get to utilize those skills all the time.Sally Ekus:And it feels, it feels quite, quite lucky. And, you know, it's really the client management and author care and author advocacy that I love so much. And that has kept me, kept me in this, in this business for as long as it has.Stephanie:What is it about cookbooks in particular that makes you solely focus on that?Sally Ekus:Well, that I stepped into, you know, that was Lisa's area of expertise. She was one of the very first cookbook publicists. Publicist. She essentially created the category of culinary publicity before there were massive agencies handling, you know, influencers and brand campaigns. And so that was her area of expertise. So that's what I stepped into and was hyper mentored in. And I also equally just felt in love with it. I mean, there are many different things that bring people together, and at the end of the day, it feels like food is that one.Sally Ekus:Through line. Everyone has some relationship to food, recipes, cooking, memory, good, bad, complicated, probably somewhere in the middle. And so to have a little. To have a role in helping to bring that to fruition in published form is a tremendous honor.Stephanie:You are the publisher, or the agent, actually, of Entertaining 101 with Beth Lamana.Sally Ekus:Yeah. Yes.Stephanie:We just talked with. With her last.Sally Ekus:Yeah, I listened to that. It was such a fun conversation.Stephanie:Yeah, she was pretty great. And the weirdest thing happened to me the other day. I was at my radio partner's office, and we were talking about a project, and she had a stack of cookbooks, and I was like, oh, what are you working on? She's like, oh, I'm. I'm helping our friend from Muriel, Karen Tomlinson, put her proposal together.Sally Ekus:Oh, my gosh.Stephanie:Oh, that's interesting. And she goes, yeah, she's got a really great agent already. And I'm like, who's her agent? And it's you.Sally Ekus:Yes, it is. Yeah. I'm so excited to be working with her. Yep. Yeah.Stephanie:Her point of view on food and her storytelling of the purveyors that she works with and her just completely beautiful recipes. I'm so excited for you, and I'm so excited for that book.Sally Ekus:Thank you. Yeah, I mean, that's a great example of really early development. You know, I often say that I work with people, not proposals. You know, we can get to the proposal. I help guide people through that process as an agent. And, you know, this is a great example where it's like, you know, I'm so captivated by the food and the media attention and the accolades and the intentionality of what is happening from the farm to the plate. And so, you know, sometimes chefs work with writers or collaborators to help bring that to the. To the printed page.Sally Ekus:And that's where we're at with that project. So it's in very early stages, which is super exciting.Stephanie:Yeah. You're going to not be disappointed. She is just a great person. She's a great storyteller, and that you had a really good eye to pick her up, because I think she's.Sally Ekus:Thank you.Stephanie:What other projects do you have on the docket right now that you're excited about? I see Potluck Desserts behind you.Sally Ekus:Oh, yeah. Justin Burke, Potluck Desserts. Justin's book came out the same day as Beth's just a couple weeks ago. And I try to rotate in my background the books that are sort of newly rotating. So The Meathead Method over here, that is Meathead's second book. His first book called Meathead, came out almost 10 years ago. And it's all. Both books are all about the science and art and science of barbecue and grilling and outdoor cooking.Sally Ekus:I have books in a bunch of different levels of activity, so that's also fun because I have something that's like, you know, proposal and development and then things that are coming out. So it really, it really runs the gamut. I just saw Frankie Gaw, whose Instagram handle is @littlefatboyfrankie. He's up for a James Beard Media Award, and he just turned in the manuscript for his second book called Asian Americana. So I'm really excited about that. So it's really all levels of development over here.Stephanie:Once someone does their first book, is it easier to market them the second time around?Sally Ekus:Great question. I find that yes, because really, once that first book is to, you know, publishers need you to have or want you to have a big platform to warrant signing a book deal. And then the book helps sort of level up that platform, promotion, name recognition, certainly moving beyond like the core community of that author. It helps introduce new readers, new cooks, new fans to that person's work. And so I find that that second book, third book, fourth book, 10th book, really helps just keep that momentum going.Stephanie:You wrote something recently on your substack that people should follow you because you're a good follow that I really have spent a lot of time thinking about, and I'm probably going to get the name of the author wrong. So you may have to come.Sally Ekus:We can figure it out together. Yeah.Stephanie:The idea of it was is that a new cookbook writer launched a book tour in a way that was a little unconventional and in some ways maybe controversial because instead of the usual like going out to the booksellers and having a Q and A and talking, she hired her friend who is a comedian and really created more of like, I'll call it in air quotes, like a Real Housewives type in person cooking experience. That there was cooking demonstration, there was talking about the book. Do you know who I'm talking about?Sally Ekus:No, actually. Was it one of my clients or maybe a reshare?Stephanie:I think it's a reshare because she has been on the New York Times bestseller list now with her book for a couple weeks and it was the literary agencies kind of looked down on what she did a little bit because it was unconventional and maybe a little.Sally Ekus:I mean, I love unconventional.Stephanie:I kind of did too.Sally Ekus:Oh, yeah.Stephanie:I wanted to ask you about that because I'm, you know, I'm getting ready to launch my own tour and thinking about, like, locations and. Yeah, it really blew my mind to think, like, for me in particular, and people that have really strong performing skills, like, you know, I am, I would say I'm more of a performer of cooking content than I am of necessarily creating recipes. I do recipe development, but it's more about the presentation of it. And I think that's so cool to think about that we're bringing books into this digital age in that way.Sally Ekus:Absolutely. So my overarching advice with every anything in publishing is it depends and you do you like, what fits for one person is not one size fits all for the other book or other campaigns. And so I love to share information, whether it's on my substack not so secret agent or on my social or just with my clients. Like, I like to share. Here's an example or here's five examples of what another author has done, what is helpful, what resonates with you, and like, move on from the rest. You know, how can you evolve this into your own campaign? And cooking is such a tactile experience. It's so experiential in and of itself. It's such a connector.Sally Ekus:It also can be so beautiful alone. Like, do what feels right for you, your book, and share in a way that feels true to you. Because that's what I think really attracts people to come out first and foremost and like, spend their free time and free re and any sort of additional resources they may have and make it fun and memorable. You know, I mean, I think more and more we see brands and individual authors and companies just evolving. You know the term like activation into experiences, into just moments that matter.Stephanie:You mentioned your substack not so secret agent, and I'm wondering if substack is changing or improving the landscape for cookbook authors.Sally Ekus:I think substack's changing all kinds of things. You know, it used to be that at least as a cookbook agent, we would sort of scout on Instagram or TikTok. And now substack is certainly a major player and there's a ton of food content and creators on substack. But even just a year ago when I got on, there's a lot less and I think there's still a lot more room because there's so many hyper focused areas of interest in foods that you have this opportunity. You know, maybe you can't land a publishing deal, but if you can build a community of the people that want your recipes, your voice, your food, whatever it is in that specific space, go for it. I mean, you can be so hyper focused and really build this, this beautiful community. And I love the Substack ecosystem. It's been incredibly generous to me and I try to give back as much as possible.Sally Ekus:Like the recommendations and resharing and discoverability aspect of Substack has been a really beautiful thing to experience.Stephanie:They've really democratized the idea of podcasting too. I've been podcasting for seven years. Actually longer than that, maybe even closer to like nine.Sally Ekus:Wow.Stephanie:Well, I was a broadcaster so it makes sense to go from radio to developing a podcast space and just the ease of ability of doing it now, you know, before you had to have special equipment and people to host it. And it's just gotten so much simpler. And we're also seeing that, I think with video that's making it so easy to go live. You don't necessarily need 10,000 watch hours on YouTube or 3,000 subscribers or whatever, you know.Sally Ekus:Yeah, most of my readers come like my email goes to their actual email inbox though people find me through substack and so it's been fun. I'm not by any means a seasoned or polished content creator, but I've been doing videos as one means of explaining other things about publishing and just kind of seeing how that resonates with people in their inbox versus other mediums. And it's been really fun. They are super lo fi and quite off the cuff. But most people that are not tuning in live to me on Substack, they'll find it in their inbox the next morning, which has been really fun too.Stephanie:I think the lo fi aspects too are almost what people are looking for.Sally Ekus:I hope so.Stephanie:I have not the TikTok algorithm and I are not friends, probably never will be friends. And I don't understand it at all because I can produce like something that looks great, tastes good, you. It's just mouthwatering to watch. And then I can post like a picture of my dog and that will be the thing that.Sally Ekus:Right. Well, I think animals will always outperform us on, on the socials as they should at this point.Stephanie:You know, it's so crazy. It's so crazy. A single subject book has popped into the zeitgeist that I'm really. I think it's a really great book. Sesame, it's called.Sally Ekus:Yeah.Stephanie:And it's like a single ingredient versus and they take that. She takes that single ingredient and uses it in many different ways throughout the book. You must see like single ingredient books, seasonal books, like, are there trends in what's hot right now?Sally Ekus:I love single ingredient books or single subject. Oftentimes it's a lower recipe count, somewhere between like the 50 to 75 range, as opposed to 75 to 100 or 125. It just feels like a little bit more giftable, a little bit more impulse buy. And it's really fun to see those. There's always single subject books cropping up. But I think particularly in the shift in the cookbook market, meaning there's a bigger gap between creator led books, big robust cookbooks and then sort of a place for everyone else. And sometimes that place where you can settle in for everyone else if you don't have this massive following is in a single subject book that could be your expertise or deep, deeply researched. I don't necessarily think that's so much a trend as it is something that like ebbs and flows.Sally Ekus:And we see a little bit more of on the cookbook shelf because they've always been there. But now people can nerd out on one thing and they'll go to the cookbook shelf because the food scene just in the zeitgeist has become so popular. There's strawberry earrings and I've got a sweater with cherries on it. So why not a book about just sesame? It's really a time to celebrate ingredients and food.Stephanie:When you are on like Instagram or TikTok and you're trying to relax, like you're not working. And I know that's really hard to even do.Sally Ekus:Yeah.Stephanie:Are you following like other creators and other spaces and thinking like, gee, how are they doing this or does that work for you?Sally Ekus:Well, I would, I would just clarify that I don't go on social to relax, but and also I'm almost always working. However, to answer your actual question, I have. Most of the people I follow outside of the food space are in the body inclusivity, body positivity space. I follow some fashion people that are highly inclusive, plus size fashion people that have completely changed my relationship to even the fact that I've said fashion on a podcast interview. I just never would have been that person a while ago. But it's offered me an opportunity to see like color and textures and textiles and just the lifestyle of how we have a relationship to our closet In a new way. Also the home and space, you know, I sometimes represent outside of the cookbook shelf. And so I like to say that I, I represent the home with a focus on the kitchen, but I also, you know, hang out in the living room and I have a tiny human, so I hang out with the kids space.Sally Ekus:And so it's just focusing on other rooms at the home at times has been really fun too. So that's kind of where I dabble on social as well.Stephanie:Speaking of kids, I don't know why this comes to mind, but I always get asked, you know, what are the cookbooks that you should be buying for kids and better homes or not. Betty Crocker's Boys and Girls is still like a best selling book, right?Sally Ekus:Yeah.Stephanie:And then there's one other one that I'm going to not think of the name right off the top of my head, but there feels like there is kind of an empty space in Cooking with Kids and Cooking with Families.Sally Ekus:Yeah, there's a few. So I love the ATK books. I think it's a great brand. They've got great recipes for Cooking with Kids. Deanna Cook, who is a story publishing author, has a bunch of kids books that are awesome. And for me, I think sometimes it's not that there's like a lack of. It's just that there's still space for. And the tricky part about pitching and representing those books or selling them is it, is, is it a book for cooking with kids? Is it a book for kids to cook from? You know, and those are different age groups and those are different recipe styles.Sally Ekus:So much down to like the page and the format and the illustrations or the pictures or the how to steps. So there's just so many practical considerations and logistical ones that it's a slightly trickier category, but one that we've, we, we've dabbled in a little bit and there's some great books and I think a lot of space for, for others. The author of Indian Ish did a kids cookbook as well that I found really fun and just wonderful recipes. I forget the name of the book off the top of my head.Stephanie:That Indian Ish was a really cool cookbook.Sally Ekus:Yeah. Yes.Stephanie:There's been some just beautiful, texturally colorful books written by people from more diverse backgrounds. And while it seems like we see a ton of that right now, and we are, it is fairly new in the last 10 years.Sally Ekus:It has become magnified and intensified though our agency. And kudos to Lisa for carving out her space as a Literary agent representing underrepresented voices from the get go. It's been a part of the ethos of our agency since day one. And so to see publishers in the past 10 years really prioritizing marginalized voices is amazing. And also a little about time, you know?Stephanie:Yeah.Sally Ekus:Yeah.Stephanie:Okay. Kind of a controversial question. Sometimes people in the media can be a little snooty about influencers and about social media in particular, because I think they feel maybe like people are treading on their. Their authority of space. Yeah, you get people that feel snarky sometimes about, like, oh, they're an influencer. It's another influencer cookbook and kind of eye rolling because there are some not so great cookbooks written by really good content creators, but maybe they're not great at putting it all in a book format or maybe the recipes aren't necessarily great. Once they get past that beautiful shot, do you think that there'll be, like, almost a backlash to this whole genre, as it were?Sally Ekus:I don't know that it would necessarily be a backlash in that a lot of the creator led books, both the great ones and the more challenging ones. I think the positive outcome of all of those books is that it has put this spotlight on food and the cookbook shelf. And I think the more people who are interested in what books are on the cookbook shelf, the better. What I do feel, and I've already started feeling this as an agent, is that the shift back to experts or an evolution to what is the next version of people that have really robust followings, capturing their audience in a meaningful way and delivering content that rings true to that audience and honors what the industry is looking for. I'm already hearing that shift from acquiring editors from publishers that I work really closely with and even in my own scouting. So I feel like we are moving towards the. Thank you very much for bringing a spotlight to the shelf. And where are we going and how can we all support the industry at large and.Stephanie:And the trend that we're talking about or hearing about is more expertise, you know, more of a microscope on something in more detail.Sally Ekus:Exactly, yeah. Which is so fun. I mean, more interest, more books, more. More food, more deep dives.Stephanie:And also, like, I mean, we just start scratching the surface about, like, my husband and I are working on books about place of food. So, like, we've written a fiction book about Croatia that has recipe as a component to it.Sally Ekus:I'm seeing a lot more crossover among different genres, even between fiction and nonfiction. I was just pitched a proposal, probably the first Maybe it's the second one that has sort of a fictional component to it. And I, you know, I don't represent fiction. That's for my colleagues at the agency and other agents in the industry. But it is fun to see how food has like penetrated every aspect of our lives and it's just delightful.Stephanie:Yeah, I'm super excited about that. In just my personal journey, it's keeping it fresh and interesting.Sally Ekus:Yeah.Stephanie:You know, my husband is a writer as a fiction writer. And for us to like collaborate on a project together in a way that I know what my lane is and he knows what his lane is is pretty fun.Sally Ekus:Well, I think that's one of the many gifts that have come out of this like creator led book or just like the, the intensification of food in the zeitgeist is that people who are, who are an expert in a certain culinary topic could be a consultant on a novel or who knows, you know what I mean? And it's just, it's blowing the fridge doors wide open.Stephanie:I feel like it's sort of like the white lotus effect for books and cooking and food generally that put that lens on travel and exotic locales. And I just feel like that's the next thing and I'm gonna be there, I promise.Sally Ekus:Cool. Well, it is, it's so fun to just see our beloved culinary space be celebrated across, across genres and like just.Stephanie:To get back to as a little kid going into a bookstore or going into the library and just the joy of, you know, books have been under attack for the last 20 years as the Amazonification of the world has happened. But we're seeing in Minneapolis in particular, like lots of local bookstores are opening again and people are making them multi purpose. So they might be selling cooking things, but also they might have a coffee shop, they might do pastry.Sally Ekus:Yeah, my. One of my favorite recommendations for authors or aspiring authors or just dear friends is to go to your local independent bookstore and talk to the people that work there and ideally talk to the owner and the people who make the decisions about what books to bring in. It is a wildly fascinating conversation.Stephanie:Yeah, it's the best part about a book tour for me is actually like getting to talk to the people that recommend and sell the books and then.Sally Ekus:Also buy books there. Not. I think that's implied, but you never know.Stephanie:Yes. Sally, it's been a delight to talk to you. Thank you for joining the program today. I'll put links to your substack, also your information. If I don't know if anyone's listening is thinking about pitches, but if you are.Sally Ekus:Yeah, I have really comprehensive nonfiction book proposal guidelines that definitely pertain to those looking to write food books, but also are really applicable to anyone that's looking to learn about publishing. So that's a great link to share. And thank you so much for having me on.Stephanie:Yeah, it's great. And keep pitching me your authors. You have good authors. And the books. Beth was a joy.Sally Ekus:Oh, thanks.Stephanie:All right, we'll talk soon.Sally Ekus:Okay, bye.Stephanie:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to cool people in the food space. We talk to a lot of cookbook authors, and today I'm excited to talk to Sally Ekus. She is a literary agent, which, if you've written books or you're trying to get a book published, you know how important the agent process is. She leads a boutique culinary and lifestyle division via @JVNLA and is the lead agent at the Ekus Group. Did I get it right?Follow Sally's Substack Newsletter Not So Secret Agent Sally Ekus:Oh, I was just gonna say, yeah, I lead the Ekus Group. So we're a culinary and lifestyle division within a broader agency.Stephanie:And the Ekus Group was started by your mom.Sally Ekus:Yeah.Stephanie:A legend. Your mom has, like, one of the largest cookbook collections that I'm aware of.Sally Ekus:In fact, the largest, according to Guinness. Yes.Stephanie:A couple of months ago, I think maybe it was on your Instagram page, someone posted a picture of her library of her home that is literally looks like a library that you would see in New York city or Washington, D.C. or somewhere fancy with just walls and walls of books. It was so gorgeous.Sally Ekus:Yeah, It's a two store, all cherry wood, gorgeous library. She built the edition. It was a dream edition. It took a lifetime to build. And it is filled with cookbooks, almost exclusively cookbooks. Her fiction and children's books and other personal books are scattered elsewhere around the house. But the library is almost entirely culinary with over 6000 titles. It's really cool.Stephanie:It's amazing. And your mom's name is? Lisa. Please, can I ask you a question? I'm going to go all over the place here, but sure, please. I have a daughter and only one daughter and no sons. So my only child. And there are things that we have in common about cooking and about food, and I always think, like, oh, maybe she'll follow in my footsteps. But then she is quick to point out, like, no, I'm never doing that. But then she's sort of leaning sort of my way.Stephanie:How did that work with you and being in the publishing space?Sally Ekus:Yeah. So how old is your daughter now?Stephanie:26.Sally Ekus:Okay. Yeah. So growing up, my mom had this vibrant culinary business. At the time, it was a PR agency before we did agenting, and it was never supposed to be a family business. She never pressured me or said, you know, maybe one day. In fact, it was just like. If you had asked me before I started working with her, what does Lisa do for a living? I would have said something with books and something in food. So I was like, growing up in this.Sally Ekus:And I was immersed and sort of absorbing by osmosis. And, you know, in the, in my younger years, I would be like, collating press kits for PR campaigns and, you know, I was like earning a allowance, mailing catalogs and whatnot. But it wasn't, it wasn't something she was really like, whatever you want to do, follow your heart. I was on a different path. I went to school for counseling and I was about to go for a master's in social work. And I deferred. I broke up with a bad decision, moved home, started helping out at the agency and realized that I'd been informally training for this my whole life. I really fell in love with it.And I was very fortunate to step into the legacy of her reputation. And then also, once we decided this is something I wanted to do, talk about what the succession plan would look like and really carve out my own, you know, vibe and skill set and cultivate my own list, supporting her list. And so it was really a unintentional natural progression that then became quite intentional and, you know, quite effortful. So I think that's kind of why it worked out. And if, you know, but it's hard to say in hindsight.Stephanie:It's funny too. You talk about this like being in training of knowing this thing and you not even really realizing that until you've left and gone to do something else. And also, it does track that you were going to be a social worker.Sally Ekus:Absolutely.Stephanie:And now you're an agent.Sally Ekus:Yeah. I somewhat sarcastically but realistically acknowledge that I was trained in crisis counseling, active listening, and negotiation. So all of those things play a very big role in the work that I do as a literary agent working with books. But, you know, at the end of the day, it is a book. It is you know, not somebody's. Well, it is somebody's mental well being, but in a. In a different light. So I get to utilize those skills all the time.Sally Ekus:And it feels, it feels quite, quite lucky. And, you know, it's really the client management and author care and author advocacy that I love so much. And that has kept me, kept me in this, in this business for as long as it has.Stephanie:What is it about cookbooks in particular that makes you solely focus on that?Sally Ekus:Well, that I stepped into, you know, that was Lisa's area of expertise. She was one of the very first cookbook publicists. Publicist. She essentially created the category of culinary publicity before there were massive agencies handling, you know, influencers and brand campaigns. And so that was her area of expertise. So that's what I stepped into and was hyper mentored in. And I also equally just felt in love with it. I mean, there are many different things that bring people together, and at the end of the day, it feels like food is that one.Sally Ekus:Through line. Everyone has some relationship to food, recipes, cooking, memory, good, bad, complicated, probably somewhere in the middle. And so to have a little. To have a role in helping to bring that to fruition in published form is a tremendous honor.Stephanie:You are the publisher, or the agent, actually, of Entertaining 101 with Beth Lamana.Sally Ekus:Yeah. Yes.Stephanie:We just talked with. With her last.Sally Ekus:Yeah, I listened to that. It was such a fun conversation.Stephanie:Yeah, she was pretty great. And the weirdest thing happened to me the other day. I was at my radio partner's office, and we were talking about a project, and she had a stack of cookbooks, and I was like, oh, what are you working on? She's like, oh, I'm. I'm helping our friend from Muriel, Karen Tomlinson, put her proposal together.Sally Ekus:Oh, my gosh.Stephanie:Oh, that's interesting. And she goes, yeah, she's got a really great agent already. And I'm like, who's her agent? And it's you.Sally Ekus:Yes, it is. Yeah. I'm so excited to be working with her. Yep. Yeah.Stephanie:Her point of view on food and her storytelling of the purveyors that she works with and her just completely beautiful recipes. I'm so excited for you, and I'm so excited for that book.Sally Ekus:Thank you. Yeah, I mean, that's a great example of really early development. You know, I often say that I work with people, not proposals. You know, we can get to the proposal. I help guide people through that process as an agent. And, you know, this is a great example where it's like, you know, I'm so captivated by the food and the media attention and the accolades and the intentionality of what is happening from the farm to the plate. And so, you know, sometimes chefs work with writers or collaborators to help bring that to the. To the printed page.Sally Ekus:And that's where we're at with that project. So it's in very early stages, which is super exciting.Stephanie:Yeah. You're going to not be disappointed. She is just a great person. She's a great storyteller, and that you had a really good eye to pick her up, because I think she's.Sally Ekus:Thank you.Stephanie:What other projects do you have on the docket right now that you're excited about? I see Potluck Desserts behind you.Sally Ekus:Oh, yeah. Justin Burke, Potluck Desserts. Justin's book came out the same day as Beth's just a couple weeks ago. And I try to rotate in my background the books that are sort of newly rotating. So The Meathead Method over here, that is Meathead's second book. His first book called Meathead, came out almost 10 years ago. And it's all. Both books are all about the science and art and science of barbecue and grilling and outdoor cooking.Sally Ekus:I have books in a bunch of different levels of activity, so that's also fun because I have something that's like, you know, proposal and development and then things that are coming out. So it really, it really runs the gamut. I just saw Frankie Gaw, whose Instagram handle is @littlefatboyfrankie. He's up for a James Beard Media Award, and he just turned in the manuscript for his second book called Asian Americana. So I'm really excited about that. So it's really all levels of development over here.Stephanie:Once someone does their first book, is it easier to market them the second time around?Sally Ekus:Great question. I find that yes, because really, once that first book is to, you know, publishers need you to have or want you to have a big platform to warrant signing a book deal. And then the book helps sort of level up that platform, promotion, name recognition, certainly moving beyond like the core community of that author. It helps introduce new readers, new cooks, new fans to that person's work. And so I find that that second book, third book, fourth book, 10th book, really helps just keep that momentum going.Stephanie:You wrote something recently on your substack that people should follow you because you're a good follow that I really have spent a lot of time thinking about, and I'm probably going to get the name of the author wrong. So you may have to come.Sally Ekus:We can figure it out together. Yeah.Stephanie:The idea of it was is that a new cookbook writer launched a book tour in a way that was a little unconventional and in some ways maybe controversial because instead of the usual like going out to the booksellers and having a Q and A and talking, she hired her friend who is a comedian and really created more of like, I'll call it in air quotes, like a Real Housewives type in person cooking experience. That there was cooking demonstration, there was talking about the book. Do you know who I'm talking about?Sally Ekus:No, actually. Was it one of my clients or maybe a reshare?Stephanie:I think it's a reshare because she has been on the New York Times bestseller list now with her book for a couple weeks and it was the literary agencies kind of looked down on what she did a little bit because it was unconventional and maybe a little.Sally Ekus:I mean, I love unconventional.Stephanie:I kind of did too.Sally Ekus:Oh, yeah.Stephanie:I wanted to ask you about that because I'm, you know, I'm getting ready to launch my own tour and thinking about, like, locations and. Yeah, it really blew my mind to think, like, for me in particular, and people that have really strong performing skills, like, you know, I am, I would say I'm more of a performer of cooking content than I am of necessarily creating recipes. I do recipe development, but it's more about the presentation of it. And I think that's so cool to think about that we're bringing books into this digital age in that way.Sally Ekus:Absolutely. So my overarching advice with every anything in publishing is it depends and you do you like, what fits for one person is not one size fits all for the other book or other campaigns. And so I love to share information, whether it's on my substack not so secret agent or on my social or just with my clients. Like, I like to share. Here's an example or here's five examples of what another author has done, what is helpful, what resonates with you, and like, move on from the rest. You know, how can you evolve this into your own campaign? And cooking is such a tactile experience. It's so experiential in and of itself. It's such a connector.Sally Ekus:It also can be so beautiful alone. Like, do what feels right for you, your book, and share in a way that feels true to you. Because that's what I think really attracts people to come out first and foremost and like, spend their free time and free re and any sort of additional resources they may have and make it fun and memorable. You know, I mean, I think more and more we see brands and individual authors and companies just evolving. You know the term like activation into experiences, into just moments that matter.Stephanie:You mentioned your substack not so secret agent, and I'm wondering if substack is changing or improving the landscape for cookbook authors.Sally Ekus:I think substack's changing all kinds of things. You know, it used to be that at least as a cookbook agent, we would sort of scout on Instagram or TikTok. And now substack is certainly a major player and there's a ton of food content and creators on substack. But even just a year ago when I got on, there's a lot less and I think there's still a lot more room because there's so many hyper focused areas of interest in foods that you have this opportunity. You know, maybe you can't land a publishing deal, but if you can build a community of the people that want your recipes, your voice, your food, whatever it is in that specific space, go for it. I mean, you can be so hyper focused and really build this, this beautiful community. And I love the Substack ecosystem. It's been incredibly generous to me and I try to give back as much as possible.Sally Ekus:Like the recommendations and resharing and discoverability aspect of Substack has been a really beautiful thing to experience.Stephanie:They've really democratized the idea of podcasting too. I've been podcasting for seven years. Actually longer than that, maybe even closer to like nine.Sally Ekus:Wow.Stephanie:Well, I was a broadcaster so it makes sense to go from radio to developing a podcast space and just the ease of ability of doing it now, you know, before you had to have special equipment and people to host it. And it's just gotten so much simpler. And we're also seeing that, I think with video that's making it so easy to go live. You don't necessarily need 10,000 watch hours on YouTube or 3,000 subscribers or whatever, you know.Sally Ekus:Yeah, most of my readers come like my email goes to their actual email inbox though people find me through substack and so it's been fun. I'm not by any means a seasoned or polished content creator, but I've been doing videos as one means of explaining other things about publishing and just kind of seeing how that resonates with people in their inbox versus other mediums. And it's been really fun. They are super lo fi and quite off the cuff. But most people that are not tuning in live to me on Substack, they'll find it in their inbox the next morning, which has been really fun too.Stephanie:I think the lo fi aspects too are almost what people are looking for.Sally Ekus:I hope so.Stephanie:I have not the TikTok algorithm and I are not friends, probably never will be friends. And I don't understand it at all because I can produce like something that looks great, tastes good, you. It's just mouthwatering to watch. And then I can post like a picture of my dog and that will be the thing that.Sally Ekus:Right. Well, I think animals will always outperform us on, on the socials as they should at this point.Stephanie:You know, it's so crazy. It's so crazy. A single subject book has popped into the zeitgeist that I'm really. I think it's a really great book. Sesame, it's called.Sally Ekus:Yeah.Stephanie:And it's like a single ingredient versus and they take that. She takes that single ingredient and uses it in many different ways throughout the book. You must see like single ingredient books, seasonal books, like, are there trends in what's hot right now?Sally Ekus:I love single ingredient books or single subject. Oftentimes it's a lower recipe count, somewhere between like the 50 to 75 range, as opposed to 75 to 100 or 125. It just feels like a little bit more giftable, a little bit more impulse buy. And it's really fun to see those. There's always single subject books cropping up. But I think particularly in the shift in the cookbook market, meaning there's a bigger gap between creator led books, big robust cookbooks and then sort of a place for everyone else. And sometimes that place where you can settle in for everyone else if you don't have this massive following is in a single subject book that could be your expertise or deep, deeply researched. I don't necessarily think that's so much a trend as it is something that like ebbs and flows.Sally Ekus:And we see a little bit more of on the cookbook shelf because they've always been there. But now people can nerd out on one thing and they'll go to the cookbook shelf because the food scene just in the zeitgeist has become so popular. There's strawberry earrings and I've got a sweater with cherries on it. So why not a book about just sesame? It's really a time to celebrate ingredients and food.Stephanie:When you are on like Instagram or TikTok and you're trying to relax, like you're not working. And I know that's really hard to even do.Sally Ekus:Yeah.Stephanie:Are you following like other creators and other spaces and thinking like, gee, how are they doing this or does that work for you?Sally Ekus:Well, I would, I would just clarify that I don't go on social to relax, but and also I'm almost always working. However, to answer your actual question, I have. Most of the people I follow outside of the food space are in the body inclusivity, body positivity space. I follow some fashion people that are highly inclusive, plus size fashion people that have completely changed my relationship to even the fact that I've said fashion on a podcast interview. I just never would have been that person a while ago. But it's offered me an opportunity to see like color and textures and textiles and just the lifestyle of how we have a relationship to our closet In a new way. Also the home and space, you know, I sometimes represent outside of the cookbook shelf. And so I like to say that I, I represent the home with a focus on the kitchen, but I also, you know, hang out in the living room and I have a tiny human, so I hang out with the kids space.Sally Ekus:And so it's just focusing on other rooms at the home at times has been really fun too. So that's kind of where I dabble on social as well.Stephanie:Speaking of kids, I don't know why this comes to mind, but I always get asked, you know, what are the cookbooks that you should be buying for kids and better homes or not. Betty Crocker's Boys and Girls is still like a best selling book, right?Sally Ekus:Yeah.Stephanie:And then there's one other one that I'm going to not think of the name right off the top of my head, but there feels like there is kind of an empty space in Cooking with Kids and Cooking with Families.Sally Ekus:Yeah, there's a few. So I love the ATK books. I think it's a great brand. They've got great recipes for Cooking with Kids. Deanna Cook, who is a story publishing author, has a bunch of kids books that are awesome. And for me, I think sometimes it's not that there's like a lack of. It's just that there's still space for. And the tricky part about pitching and representing those books or selling them is it, is, is it a book for cooking with kids? Is it a book for kids to cook from? You know, and those are different age groups and those are different recipe styles.Sally Ekus:So much down to like the page and the format and the illustrations or the pictures or the how to steps. So there's just so many practical considerations and logistical ones that it's a slightly trickier category, but one that we've, we, we've dabbled in a little bit and there's some great books and I think a lot of space for, for others. The author of Indian Ish did a kids cookbook as well that I found really fun and just wonderful recipes. I forget the name of the book off the top of my head.Stephanie:That Indian Ish was a really cool cookbook.Sally Ekus:Yeah. Yes.Stephanie:There's been some just beautiful, texturally colorful books written by people from more diverse backgrounds. And while it seems like we see a ton of that right now, and we are, it is fairly new in the last 10 years.Sally Ekus:It has become magnified and intensified though our agency. And kudos to Lisa for carving out her space as a Literary agent representing underrepresented voices from the get go. It's been a part of the ethos of our agency since day one. And so to see publishers in the past 10 years really prioritizing marginalized voices is amazing. And also a little about time, you know?Stephanie:Yeah.Sally Ekus:Yeah.Stephanie:Okay. Kind of a controversial question. Sometimes people in the media can be a little snooty about influencers and about social media in particular, because I think they feel maybe like people are treading on their. Their authority of space. Yeah, you get people that feel snarky sometimes about, like, oh, they're an influencer. It's another influencer cookbook and kind of eye rolling because there are some not so great cookbooks written by really good content creators, but maybe they're not great at putting it all in a book format or maybe the recipes aren't necessarily great. Once they get past that beautiful shot, do you think that there'll be, like, almost a backlash to this whole genre, as it were?Sally Ekus:I don't know that it would necessarily be a backlash in that a lot of the creator led books, both the great ones and the more challenging ones. I think the positive outcome of all of those books is that it has put this spotlight on food and the cookbook shelf. And I think the more people who are interested in what books are on the cookbook shelf, the better. What I do feel, and I've already started feeling this as an agent, is that the shift back to experts or an evolution to what is the next version of people that have really robust followings, capturing their audience in a meaningful way and delivering content that rings true to that audience and honors what the industry is looking for. I'm already hearing that shift from acquiring editors from publishers that I work really closely with and even in my own scouting. So I feel like we are moving towards the. Thank you very much for bringing a spotlight to the shelf. And where are we going and how can we all support the industry at large and.Stephanie:And the trend that we're talking about or hearing about is more expertise, you know, more of a microscope on something in more detail.Sally Ekus:Exactly, yeah. Which is so fun. I mean, more interest, more books, more. More food, more deep dives.Stephanie:And also, like, I mean, we just start scratching the surface about, like, my husband and I are working on books about place of food. So, like, we've written a fiction book about Croatia that has recipe as a component to it.Sally Ekus:I'm seeing a lot more crossover among different genres, even between fiction and nonfiction. I was just pitched a proposal, probably the first Maybe it's the second one that has sort of a fictional component to it. And I, you know, I don't represent fiction. That's for my colleagues at the agency and other agents in the industry. But it is fun to see how food has like penetrated every aspect of our lives and it's just delightful.Stephanie:Yeah, I'm super excited about that. In just my personal journey, it's keeping it fresh and interesting.Sally Ekus:Yeah.Stephanie:You know, my husband is a writer as a fiction writer. And for us to like collaborate on a project together in a way that I know what my lane is and he knows what his lane is is pretty fun.Sally Ekus:Well, I think that's one of the many gifts that have come out of this like creator led book or just like the, the intensification of food in the zeitgeist is that people who are, who are an expert in a certain culinary topic could be a consultant on a novel or who knows, you know what I mean? And it's just, it's blowing the fridge doors wide open.Stephanie:I feel like it's sort of like the white lotus effect for books and cooking and food generally that put that lens on travel and exotic locales. And I just feel like that's the next thing and I'm gonna be there, I promise.Sally Ekus:Cool. Well, it is, it's so fun to just see our beloved culinary space be celebrated across, across genres and like just.Stephanie:To get back to as a little kid going into a bookstore or going into the library and just the joy of, you know, books have been under attack for the last 20 years as the Amazonification of the world has happened. But we're seeing in Minneapolis in particular, like lots of local bookstores are opening again and people are making them multi purpose. So they might be selling cooking things, but also they might have a coffee shop, they might do pastry.Sally Ekus:Yeah, my. One of my favorite recommendations for authors or aspiring authors or just dear friends is to go to your local independent bookstore and talk to the people that work there and ideally talk to the owner and the people who make the decisions about what books to bring in. It is a wildly fascinating conversation.Stephanie:Yeah, it's the best part about a book tour for me is actually like getting to talk to the people that recommend and sell the books and then.Sally Ekus:Also buy books there. Not. I think that's implied, but you never know.Stephanie:Yes. Sally, it's been a delight to talk to you. Thank you for joining the program today. I'll put links to your substack, also your information. If I don't know if anyone's listening is thinking about pitches, but if you are.Sally Ekus:Yeah, I have really comprehensive nonfiction book proposal guidelines that definitely pertain to those looking to write food books, but also are really applicable to anyone that's looking to learn about publishing. So that's a great link to share. And thank you so much for having me on.Stephanie:Yeah, it's great. And keep pitching me your authors. You have good authors. And the books. Beth was a joy.Sally Ekus:Oh, thanks.Stephanie:All right, we'll talk soon.Sally Ekus:Okay, bye.Stephanie:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Episode 294 is filled with members of their respective Hall of Fame's as we welcome Barbecue Hall of Fame member, Meathead and Canadian Baseball Hall of Fame member, Ryan Dempster. Plus we are joined by guest co-host Scott Crawford, Director of Operations for the Canadian Baseball Hall of Fame. Meathead is the founder and publisher of the immensely popular BBQ and grilling website AmazingRibs.com.  He is a   member of the Barbecue Hall of Fame and the author of Meathead: The Science of Great Barbecue and Grilling, a New York Times Best Seller and named one of the “100 Best Cookbooks of All Time” by Southern Living.  He is back with us to discuss his new cookbook, The Meathead Method: A BBQ Hall of Famer's Secrets and Science on Bbq, Grilling, and Outdoor Cooking with 114 Recipes.  For more information on Meathead, his books, and many other outdoor cooking related items go to https://amazingribs.com/ Ryan Dempster is a former Major League Baseball pitcher who played for the Florida Marlins, Cincinnati Reds, Chicago Cubs, Texas Rangers, and Boston Red Sox.  His great baseball career plus being from Canada made him a prime candidate for the Canadian Baseball Hall of Fame which inducted him in 2019.  Ryan is the only Chicago Cub and one of just three players ever to both start a game and collect 30 saves in the same season. He has many great stories, including one involving Alex Rodriguez.  Ryan is a huge fan and admirer of the late great Chicago Cubs announcer, Harry Caray and he honors him with a well done and very humorous impersonation.  We are joined by guest co-host, Scott Crawford, who is the Canadian Baseball Hall of Fame Director of Operations and adds some very special insight to the discussion. 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

Welcome back to the Flex Diet Podcast! I'm your host, Dr. Mike T. Nelson, and today's episode is a special rebroadcast of a conversation I had on the Barbell Shrugged podcast with Anders Varner. We dive deep into what I call the Flexible Meathead Cardio Approach — a method designed specifically for strength athletes and lifters who know they need cardio but don't want it to kill their gains.In this episode, I break down how to build a cardio plan that enhances, not competes with, your strength and performance goals. We cover why aerobic conditioning is a secret weapon for recovery, how it helps you train harder over time, and how to structure your week for maximum benefit.We also get into the weeds on VO2 max testing, different cardio modalities (and when to use them), and how to leverage health data from wearables like the Oura Ring for smarter training decisions. If you're a lifter who wants to be strong and fit without living on a treadmill, this one's for you.Sponsors:Tecton Life Ketone drink! https://tectonlife.com/ DRMIKE to save 20%LMNT electrolyte drink mix: miketnelsonlmnt.comFexible Meathead Cardio Level 1: Sign-up hereAvailable now:Grab a copy of the Triphasic Training II book I co-wrote with Cal Deitz here.Episode Chapters:00:35 Flexible Meathead Cardio Approach00:55 Enrollment Details for the Cardio Course01:45 Podcast Collaboration and Disclosure02:08 Introduction to the Barbell Shrugged Episode02:12 Cardio for Strength Training Enthusiasts05:28 Benefits of Aerobic Training for Lifters09:51 Personal Experience and Data Insights22:58 Structuring Cardio for Muscle-Bound Athletes27:49 Interval Training and Output Management29:03 Recovery Strategies for Intervals31:08 High-Intensity Intervals vs. Long Runs33:41 Understanding VO2 Max Testing39:04 VO2 Max Standards and Goals45:32 Structuring a Balanced Training Week47:46 The Importance of Consistent Cardio49:36 Conclusion and Where to Find More InformationFlex Diet Podcast Episodes You May Enjoy:Episode 287: Insights and Innovations in HRV and Aerobic Training with Coach Joel JamiesonEpisode 138: Why Everyone Benefits from Aerobic Training – Even MeatheadsGet In Touch with Dr Mike:Instagram: DrmiketnelsonYouTube: @flexdietcertEmail: Miketnelson.com/contact-us

Today, I'm thrilled to share a conversation with none other than Meathead—one of only 40 living inductees in the Barbecue Hall of Fame and the founder of AmazingRibs.com, the world's largest barbecue and grilling website. Meathead is the author of the best-selling Meathead: The Science of Great Barbecue and Grilling, and he's back with a brand-new book: The Meathead Method. In this episode, we dig into what makes this book different—and how his method will change the way you cook outdoors. We also bust some big-time barbecue myths, including: Why beer can chicken doesn't do what you think it does The truth about basting with butter Whether wet brining really helps your Thanksgiving turkey And why soaking wood chips might be a waste of time Meathead also shares: How to cook chicken that's juicy and flavorful every single time Tips for taking stir-frying and deep-frying outdoors His secret weapon for perfect steaks: the Sous Vide Que method Essential gear for grilling and barbecue competitions—including digital thermometers And a surprising favorite cookbook that celebrates... vegetables! It's a sizzling, myth-busting episode full of practical tips, surprising insights, and a whole lot of flavor. So buckle in for this longer-than-normal episode as we take a stroll to cook outdoors with the most important discovery of all time: fire.  Things We Mention In This Episode: Amazingribs.com The Meathead Method by Meathead Moosewood Cookbook by Mollie Katzen Mastering the Art of French Cooking

Summertime grilling is here - and Meathead has a new cooktop and some myths and tips to help. See omnystudio.com/listener for privacy information.

In his new book The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking, author and chef Meathead shares barbecue recipes, new techniques, and the science behind grilling.    

Montel Williams shares about his new book The Sailing of The Intrepid: The Incredible Wartime Voyage of the Navy's Iconic Aircraft Carrier on the show today. Williams, the Emmy Award-winning talk show host ("The Montel Williams Show" (1991-2008)), retired from the Naval Reserve at the rank of lieutenant commander in 1996, highly-decorated after 22 years of service. He currently hosts "Military Makeover with Montel." Meathead checks in regarding his newest cookbook, The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes. He is one of several dozen living BBQ Hall of Famers, is the founder of the wildly popular AmazingRibs.com, and says his wife Mary is "the best cook in the house." :) Pastor Jack Hibbs (heard weekdays at 9am on WFIL with the "Real Life Radio with Jack Hibbs" program) joins the show regarding the progress and growth of the Real Life Network (www.reallifenetwork.com) which features sound Christian teaching and family-friendly programming free. He also shares thoughts on the Lord including with regard to his work with Calvary Chapel Chino Hills (CA) where he is pastor. Sports clips: Max Kepler (Philadelphia Phillies Outfielder) (MLB.com)Nick Sirianni (Philadelphia Eagles Head Coach) (philadelphiaeagles.com) Music: Your Way’s Better / FORREST FRANKSee omnystudio.com/listener for privacy information.

From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. It is available for pre-order now anywhere books are sold and in stores on May 13, 2025.With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook-it's a reference manual which guides us on a journey into the heart of what makes great food. "Almost anything you can cook indoors can be cooked outdoors. Only better," says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.Learn the basics plus advanced methods not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking; and much more! You'll also learn how to use out-of-the-BBQ-box ingredients from a global pantry like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methodsBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

BBQ Hall of Famer "Meathead" is one of only 26 living members! Author of the NYT bestseller "Meathead: The Science Of Great Barbecue and Grilling," named a top 100 cookbook by Southern Living (alongside Julia Child!). The BBQ Whisperer & Hedonism Evangelist behind @AmazingRibs, the world's most popular BBQ site. This global judge of food & drink and founder of multiple world championships is dedicated to great flavor. From algae cookies to legendary ribs, Meathead's a culinary icon!The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 RecipesAmazing Ribs.com https://amazingribs.com/If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

The central focus of this podcast installment is the introduction of Meathead's newly released publication, "The Meathead Method." This discourse features Meathead from AmazingRibs.com, where we delve into the intricacies of his latest culinary insights and methodologies regarding barbecuing. We explore the evolution of barbecue techniques and the scientific principles that underpin the art of grilling. The dialogue is enriched by lighthearted banter that highlights the personalities of the hosts, JT and Leanne, while maintaining a serious tone regarding the subject matter at hand. As we navigate through various questions and anecdotes, we emphasize the passion for barbecue that unites us, offering listeners a profound understanding of both the craft and its cultural significance.Links referenced in this episode:AmazingRibs.comPaintedHillsNaturalBeef.comAmazon.comApple.comBarnesandNoble.comCompanies mentioned in this episode: Painted Hills Natural Beef AmazingRibs.com Amazon Barnes and Noble Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

JT talks about The Meathead Method, the latest book from Meathead at Amazingribs.comMentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Streamathon: We are less than one week away from the Streamathon! Get ready for NON STOP JIM AND THEM FILTH PIGS! Love Left Video Scrapbook: We've had this Love Left box set burning a hole in our pocket, lets take a look at the digital scrapbook. Featuring Corey's debut performance at the Nickelodeon Kid's Choice Awards. Friendship Arc: We were at Universal Studios Fan Fest Nights recently and we ran into a member of Corey's entourage! Who could it be!? COREY FELDMAN!, SHOW STOPPER!, LET'S JUST TALK!, DON CHEADLE!, BOOGIE NIGHTS!, JIM AND THEM IS POP CULTURE!, YOU KNOW THAT!, 1K LIKES!, NMAN!, STREAMATHON!, SILENT 50!, SHOUT OUTS TO THE POPE!, AMERICAN POPE!, 1 WEEK COUNTDOWN!, DIGITAL SCRAPBOOK!, LOVE LEFT 2.1 BOX SET!, EARLY FOOTAGE!, FELDMAN!, RUNAWAY MUSIC VIDEO!, BLACK GUY!, MUSICIAN!, TEDDY RUXPIN!, DIC!, DISNEY SEX!, ALADDIN!, LITTLE MERMAID COVER!, KING ALI!, RAJAH!, TAKE YOUR PANTS OFF!, INNUENDO!, SNOPES!, YAHOO SERIOUS!, YOUNG EINSTEIN!, CORNBALL!, YOUNG!, NICOLE EGGERT!, WIL WHEATON!, NICKELODEN!, KIDS' CHOICE AWARDS!, BOBBY HEENAN!, 80S!, PREQUEL!, ROOTS!, FEELING IT!, WAP WAP WAP!, MEATBALLS 2!, ALIEN!, MEATHEAD!, GENUINELY HAPPY!, CHEESING!, UNIVERSAL!, FAN FEST NIGHTS!, DUNGEONS AND DRAGONS!, ONE PIECE!, BACK TO THE FUTURE!, WICKED!, GLINDA!, RECOGNIZED!, TRAM!, BACKLOT!, NEPO BABY BODYGUARD!, CHRIS!, COREY!, IRL!, TALK!, COOL!, DISARM!, JAWS!, COLLECTION!, COREY'S BODYGUARD TO THE STARS!, HARPOON GUN!, SPIELBERG!, SLASH!, STARCRUISER!, STRICKLAND!, SLACKERS!, BIFF!, GTA!, VICE CITY!, YE!, HH!, EDGY!, 4CHAN!, EDGELORD!  You can find the videos from this episode at our Discord RIGHT HERE!

The primary focus of this podcast episode is the introduction of Meathead Goldwyn's latest culinary work, "The Meathead Method," which explores the intricate science and art of barbecue and grilling. We engage in a detailed discussion with Meathead, who shares insights into the book's innovative approach, which encompasses not only traditional recipes but also sophisticated techniques that challenge conventional culinary practices. Throughout our conversation, we dissect various myths surrounding barbecue, including the misconceptions surrounding ingredients like MSG. Additionally, we delve into the importance of understanding the science behind cooking, emphasizing how proper techniques can enhance flavor and elevate the dining experience. As we navigate through these topics, we invite listeners to embrace creativity in their cooking endeavors and to explore the myriad possibilities presented in Meathead's new book.Links referenced in this episode:AmazingRibs.comheritagesteel.usoregondungeness.orgpaintedhillsbeef.compigpowder.comCompanies mentioned in this episode: AmazingRibs.com Amazon Apple Barnes and Noble Grilla Grills Painted Hills Beef Heritage Steel Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Madusa's career on the line. Meathead matches rule. DDP vs Macho: LIGHTS OUT. The art of "less is more" ApronBump.com to watch and listen to all full episodes! Want to be featured on a future episode? Leave a voicemail using the "Send a Voicemail" button on ApronBump.com! Follow me at: @ApronBump on Twitter https://twitter.com/ApronBump @Apron_Bump on Instagram https://www.instagram.com/Apron_Bump/ @ApronBump on Tik Tok https://www.tiktok.com/@apronbump?lang=en “Apron Bump” on Facebook https://www.facebook.com/Apron-Bump-1… “Apron Bump” on YouTube https://www.youtube.com/ApronBump Enjoy this era of TNA? Catch up on the entire timeline at: https://www.apronbump.com/category/tna/ Join the Discord!  https://discord.gg/whcUgwDT Grab some Apron Bump merch! https://the-apron-bump-podcast.creator-spring.com/ -------------------------------------------------------------------------------------- Check out Juice and the "The Juice Box" Podcast; wherever you listen to podcasts For everything "The Juice Box" Podcast, check out: https://linktr.ee/JuicySteen @JuicySteen on X: https://twitter.com/JuicySteen Watch on YouTube: https://www.youtube.com/@juicysteen

Small Bites Radio has been named Top Hospitality Shows on the Planet from 2020–2025, #Bluejeanfood.com named Top Philadelphia Best Philadelphia Lifestyle Blogs and Websites from 2021-2025, Best Philly Food Blogs and Websites 2023-25, Top Philly Food RSS Feeds 2024-2025, nominated by Metro Philly Newspaper 2022-24 Best of Philadelphia Arts & Entertainment, and WINNER of Metro Philly Newspaper Best of Philadelphia Arts & Entertainment in 2023 and 2024. On the latest episode of Small Bites Radio, we're diving deep into the bold, creative fusion wave taking over the BBQ world and, BBQ lovers, hold onto your tongs—because Meathead, BBQ Hall of Famer and New York Times bestselling author, is back with his long-awaited follow-up cookbook: The Meathead Method, available for preorder now and releasing May 13th!

This week the one and only Meathead makes his triumphant return to the show to talk about his new book The Meathead Method. Meathead is a true legend in BBQ and grilling. BBQ Hall Of Fame, New York Times Best Seller and so much more. We dive into his new book available May 13th.    https://amazingribs.com/ https://www.barnesandnoble.com/ https://www.amazon.com/?tag=amazusnavi-20&hvadid=675149237887&hvpos=&hvnetw=g&hvrand=3868618090716587924&hvpone=&hvptwo=&hvqmt=e&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9002014&hvtargid=kwd-10573980&ref=pd_sl_7j18redljs_e&hydadcr=28883_14649097

Thank you to sponsor of this episode: Green Mountain Grills________________________________________________Episode 379Taking you back to 5/19/2017 - Myth busting with Meathead...still appropriate to this day? You be the judge!Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 5/19/2017Original Full Show Link: CLICK HERE

This week it's the meatheads vs. everyone else yet again. The immunity challenge is quickly conquered by more than half of the strong alliance, and Eva wins immunity and the rest get tacos. Meanwhile the losers must embark on a journey where one of them loses their vote. Kyle and David kind of go head to head over who should go home. David wants Kamilla but Kyle is not willing to turn on that alliance.If you enjoyed this episode please share it with your Survivor friends and follow us on Instagram at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@taglinetwinks⁠⁠

This week Jay and Brian are joined by a very special guest - Meathead! Pioneer of AmazingRibs.com, Meathead returns to the podcast to talk his newest book - The Meathead Method! Meathead discusses the inspiration behind the new book, grilled fried chicken, myth busting, essential tools, competition vs backyard bbq, over 100 recipes from his new book, and so much more! 

Analog Jones takes on a classic from the 1980s when they review The Princess Bride. Get a peanut and prepare for some sword fighting! Quick Facts Directed by Rob Reiner (Yeah, Meathead directed this along with This is Spinal Tap and Stand By Me) Screenplay by William Goldman (Butch Cassidy and the Sundance Kid and All the President's Men) Distributed by 20th Century Fox Budget of $16 million Box Office of $30.9 million Rotten Tomatoes: 96% Tomatometer /  94% Popcornmeter Starring Cary Elwes as Westley/the Dread Pirate Roberts Robin Wright as Buttercup, the Princess Bride Mandy Patinkin as Inigo Montoya Wallace Shawn as Vizzini André the Giant as Fezzik Chris Sarandon as Prince Humperdinck Christopher Guest as Count Tyrone Rugen Fred Savage as the grandson Peter Falk as the grandfather  How to listen and reach Analog Jones and the Temple of Film Discuss these movies and more on our Facebook page. You can also listen to us on iTunes, iHeartRADIO, Podbean, Spotify, and Youtube! Please email us at analogjonestof@gmail.com with any comments or questions! Learn more about your ad choices. Visit megaphone.fm/adchoices

Thank you to sponsor of this episode: Green Mountain Grills________________________________________________Episode 376Taking you back to 2/26/2016 - Well, Jon has done it again. He has found a portion of show history that, quite frankly, I just totally forgot about. What you will here on Friday is the first ever "BBQ Round-Up". Now, I do remember this show...but I did not recall releasing it on a Thursday. However, this particular clips really gives you all the details on what this show was looking to accomplish...it was a pre-recorded supplement piece to the Tuesday show.Now, you might be asking why I forgot about it...easy...I think this show made it (2) episodes in length before Meathead from Amazingribs.com called me and said, hey...I like what's going on here...I have the Pitmaster's Club...and I am looking to get some recurring new content up there for the members...can I buy the concept and have you do the show for me? So we talked about it, agreed on what that would look like...and then "The Pitcast" was born...and did that show for Meathead for a number of years.Jon, showing why he is the best at doing the Best Moments show...always mining the gold from the archives...and happy to have him back in the fold for the upcoming EC segment!!Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 2/25/2016Original Full Show Link: CLICK HERE

(March 18, 2025 - Hour One)9:14pm - After a week off chasing Mickey Mouse around his playground, The show is back and better than ever. What better way to kick off the last 2 weeks of shows in March than by talking with the creator of Amazingribs.com, Meathead!! Tonight we talk about the latest updates on his new book, what to do with all that leftover corned beef and pastrami, should we be cooking steak in butter and what live-fire company is the biggest joke in the industry today.9:35pm - After Meathead, I will be joined by our monthly BBQ business expert, Wes Wright of Cook Out News (dot com). Wes and I will discuss the latest happenings over the past 30 days and we will pay specific attention to Solo Stove and their colossal decline in the stock market...could they get delisted...or even go bankrupt? Be sure to tune in for our takes!The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

Maria Bashmakov, Do312 Content Manager + Regional Content Lead, joins Dane to talk about how to celebrate 312 day! For more information visit do312.com. Father Pat McGrath, Pastor at Old St. Patrick’s Church, joins Dane to share what the church is doing to celebrate St. Patrick’s Day! Meathead joins the show to share grilling tips […]

Maria Bashmakov, Do312 Content Manager + Regional Content Lead, joins Dane to talk about how to celebrate 312 day! For more information visit do312.com. Father Pat McGrath, Pastor at Old St. Patrick’s Church, joins Dane to share what the church is doing to celebrate St. Patrick’s Day! Meathead joins the show to share grilling tips […]

Get ready to sit down with Clint Cantwell, the president of AmazingRibs.com!  He tells Heath and Candance what it's like working with Meathead, talks barbecue from New York to Texas to Memphis, and what he thinks is next for the world of barbecue in this week's episode of the Shootin' The Que podcast!

Note: "Act 1" was a separate published audio podcast.*Check out EZ's morning radio show "The InZane Asylum Q100 Michigan with Eric Zane" Click here*Get a FREE 7 day trial to Patreon to "try it out."*Watch the show live, daily at 8AM EST on Twitch! Please click here to follow the page.Email the show on the Shoreliners Striping inbox: eric@ericzaneshow.comTopics:*"EZ the Chin."*Further "fat a thon"*Some EZ Armenian family history.*The LA Kings hockey team caught in an innocent promotional catastrophe. *Update on Meathead.*A rare bit of "soccer talk" by EZ*The awesomeness of The Michigan Rangers soccer games.*Elon is a father for the 14th time!*The new National Parks.*Dumbfuck makes up story after getting locked in storage facility.*Asshole of the Day BTYB TC PaintballSponsors:TAG Accounting, Impact Power Sports, Kuiper Tree Care, Frank Fuss / My Policy Shop Insurance, Kings Room Barbershop, The Mario Flores Lakeshore Team of VanDyk Mortgage, Shoreliners Striping, Ervines Auto Repair Grand Rapids Hybrid & EV, TC PaintballInterested in advertising? Email eric@ericzaneshow.com and let me design a marketing plan for you.Contact: Shoreliners Striping inbox eric@ericzaneshow.comDiscord LinkEZSP TikTokSubscribe to my YouTube channelHire me on Cameo!Tshirts available herePlease subscribe, rate & write a review on Apple Podcastspatreon.com/ericzaneInstagram: ericzaneshowTwitterSupport this podcast at — https://redcircle.com/the-eric-zane-show-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Episode 367This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!! Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!___________________________________________Taking you back to 1/10/2017 -  Being featured this week is Meathead from Amazing Ribs dot com. In this episode we dove into the fascination that many folks in Wisconsin (and the surrounding areas) have with “cannibal sandwich”...basically raw ground beef, on rye bread squares topped with raw onion and black pepper...100% gross. So we talked about that topic, the safety concerns that surround it and so on…we even talked a little bit about the BBQ HOF…Meathead says that he anticipates that he would never get in…history would prove otherwise, of course, as he made it in a few years ago…so get ready to go back 8 years ago and learn about the BBQ HOF and raw hamburger meat eating.Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 1/10/2017Original Full Show Link: CLICK HERE

➡︎ The Jubal Show’s First Date Follow UpWhat happens when you get ghosted after a first date? You call The Jubal Show and have them find out why! It's like putting yourself in a situation to get roasted, when you really just want a second date.======This is just a tiny piece of The Jubal Show. You can find every podcast we have, including the full show every weekday right here… ➡︎ https://thejubalshow.com/podcasts======The Jubal Show is everywhere, and also these places: Website ➡︎ https://thejubalshow.com Instagram ➡︎ https://instagram.com/thejubalshow X/Twitter ➡︎ https://twitter.com/thejubalshow Tiktok ➡︎ https://www.tiktok.com/@the.jubal.show YouTube ➡︎ https://www.youtube.com/@JubalFresh ======Meet The Jubal Show Cast:====== Jubal Fresh - https://jubalshow.com/featured/jubal-fresh/ Nina - https://thejubalshow.com/featured/ninaontheair/ Victoria - https://jubalshow.com/featured/victoria-ramirez/ Brad Nolan - https://jubalshow.com/featured/brad-nolan/ Sharkey - https://jubalshow.com/featured/richard-sharkey/ See omnystudio.com/listener for privacy information.

➡︎ The Jubal Show’s First Date Follow UpWhat happens when you get ghosted after a first date? You call The Jubal Show and have them find out why! It's like putting yourself in a situation to get roasted, when you really just want a second date.======This is just a tiny piece of The Jubal Show. You can find every podcast we have, including the full show every weekday right here… ➡︎ https://thejubalshow.com/podcasts======The Jubal Show is everywhere, and also these places: Website ➡︎ https://thejubalshow.com Instagram ➡︎ https://instagram.com/thejubalshow X/Twitter ➡︎ https://twitter.com/thejubalshow Tiktok ➡︎ https://www.tiktok.com/@the.jubal.show YouTube ➡︎ https://www.youtube.com/@JubalFresh ======Meet The Jubal Show Cast:====== Jubal Fresh - https://jubalshow.com/featured/jubal-fresh/ Nina - https://thejubalshow.com/featured/ninaontheair/ Victoria - https://jubalshow.com/featured/victoria-ramirez/ Brad Nolan - https://jubalshow.com/featured/brad-nolan/ Sharkey - https://jubalshow.com/featured/richard-sharkey/ See omnystudio.com/listener for privacy information.

➡︎ The Jubal Show’s First Date Follow UpWhat happens when you get ghosted after a first date? You call The Jubal Show and have them find out why! It's like putting yourself in a situation to get roasted, when you really just want a second date.======This is just a tiny piece of The Jubal Show. You can find every podcast we have, including the full show every weekday right here… ➡︎ https://thejubalshow.com/podcasts======The Jubal Show is everywhere, and also these places: Website ➡︎ https://thejubalshow.com Instagram ➡︎ https://instagram.com/thejubalshow X/Twitter ➡︎ https://twitter.com/thejubalshow Tiktok ➡︎ https://www.tiktok.com/@the.jubal.show YouTube ➡︎ https://www.youtube.com/@JubalFresh ======Meet The Jubal Show Cast:====== Jubal Fresh - https://jubalshow.com/featured/jubal-fresh/ Nina - https://thejubalshow.com/featured/ninaontheair/ Victoria - https://jubalshow.com/featured/victoria-ramirez/ Brad Nolan - https://jubalshow.com/featured/brad-nolan/ Sharkey - https://jubalshow.com/featured/richard-sharkey/ See omnystudio.com/listener for privacy information.

(January 14, 2025 - Hour Two)10:14pm & 10:35pm - Well, who knows how this is actually going to play out. As we sit here at the time of this writing, it will shape up this way. We MIGHT see Meathead at 10:14pm fresh from an exclusive Weber unveiling event where he will talk all about the new stuff Weber is releasing in 2025. OR, Meathead might be a bit late to the show and I will fill some time until he gets into his home studio and talks about all the cool releases coming from Weber. OR, Meathead will be unable to make it back from the event but will have sent me photos and videos of the new releases in advance of the show for me to show you. Some, or all or none of this is actually going to happen...but that's why we DO IT LIVE!!The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"Micallef Cigars – Premium Hand Rolled Cigars

(January 14, 2025 - Hour One)9:14pm - 2025 Sees the 2nd Tuesday of the month take a bit of a turn from what you have come to know over the past 12+ years. We are kicking off this segment with 3 quarterly guests. Up first is David Gafford from The Barbecue Lab. Next month, Mr. Jonathan from The Cigar Authority and then our pal Meathead. Tonight, David and I will talk all about chamber sealers, vacuum packers and what his experience with testing some has been recently. This will be especially good if you are currently in the market for a "sucker".9:35pm - After David, our pal Robert Moss joins the show. We missed Robert last month but tonight we start back up. Have you noticed a decline in restaurant reviews across the nation? Is it something that no one cares about anymore? Is it too much for a paper to support? Join Robert and I for an interesting discussion on this topic and why one part of the country might be bucking the trend.The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"Micallef Cigars – Premium Hand Rolled Cigars

0 CEUs - 10,000 Extra IQ's

12-20-24 Norm and Eli read stories of dumb scenarios and decide who was the biggest dummy. Follow us on Facebook, Instagram and X Listen to past episodes on The Ticket’s Website And follow The Ticket Top 10 on Apple, Spotify or Amazon MusicSee omnystudio.com/listener for privacy information.

12-13-24 Norm brings back an old Friday staple as him and Travis vote on some of the dumbest people of the week. Follow us on Facebook, Instagram and X Listen to past episodes on The Ticket’s Website And follow The Ticket Top 10 on Apple, Spotify or Amazon MusicSee omnystudio.com/listener for privacy information.

(December 10, 2024 - Hour One)9:14pm & 9:35pm - He was off the past 2 months, but tonight, he is back and better than ever. Meathead, from Amazingribs.com, joins me to talk all about BOOKS. If you are someone who has been thinking about writing a BBQ book of some sort but you have no idea were to begin, then this is the hour for you. Meathead and I will discuss EVERYTHING it takes to go from idea to sale. No punches will be pulled, all questions will be asked and all answers will be truthful.The BBQ Central Show SponsorsSchwank Grills - Primo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardCookin PelletsFamous Dave's All Star BBQ SeriesPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"Micallef Cigars – Premium Hand Rolled Cigars

Join me for an encore episode of the Flex Diet Podcast, where Ryan L'Ecuyer and I discuss various aspects of hypertrophy training, client programming, and integrating flexible dieting into fitness routines. This rebroadcast is filled with valuable insights into building muscle without compromising health.We share our experiences and strategies for adapting training programs, the importance of aerobic conditioning, and practical tips for maintaining effective workouts while managing client expectations. The episode highlights their shared knowledge and anecdotal experiences, providing useful takeaways for coaches, trainers, and fitness enthusiasts.Sponsors:Tecton Life Ketone drink! https://tectonlife.com/ DRMIKE to save 20%Dr. Mike's Fitness Insider Newsletter: Sign up for free at https://miketnelson.com/.Episode Chapters:02:17 Client Programming Strategies03:44 Adapting to Client Needs06:30 Consistency in Training10:13 Challenges in Coaching16:42 Bodybuilding and Nutrition22:39 Weight Management and Diet Breaks35:26 Carbohydrates and Performance44:19 Meal Frequency and Hunger Management45:23 Intermittent Fasting: Personal Experiences45:47 Fasting and Muscle Preservation46:29 Client Experiences with Fasting47:26 Hunger Waves and Substrate Oxidation48:15 Intermittent Fasting for Cognitive Performance49:00 Fat Oxidation and Fasting Adaptation51:22 Fasted Cardio: Benefits and Misconceptions52:48 High-Intensity vs. Low-Intensity Training57:39 Aerobic Training and Nasal Breathing01:01:46 The Mental Challenge of High-Intensity Workouts01:11:40 Training Priorities and Lifestyle Balance01:14:17 Injury Prevention and Long-Term Training01:22:05 Final Thoughts and Contact InformationConnect with RyanInstagram: https://www.instagram.com/lacurefit/?hl=enRebel Performance: https://www.rebelperformancechi.com/Get In Touch with Dr Mike:Instagram: https://www.instagram.com/drmiketnelson/YouTube: https://www.youtube.com/channel/UCn1aTbQqHglfNrENPm0GTpgEmail: https://miketnelson.com/contact-us/