Podcasts about meats

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSee omnystudio.com/listener for privacy information.

Wednesday with Watson Brown presented by SImpson's Meats simpsonsmeats.com#Vols

Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

at 6:00 a.m. or so and I've been awake since 2:00. I promised myself I would document all of the stuff particularly how hard things are. This is me without the coping strategies of the previous episode. cuz pain dreams strip all that awayresiliency dampened by pain and the extent of the difficulties means that despair has caught up with me

This week on the HowToBBQRight Podcast, Tyler is out on a big trip to California (00:17)! Melinda's Sauces sent over a package today packed with all kinds of goodies (03:55). It's a sad day for Royal Oak fans after a Flame Saber grill recall (06:46)... Malcom tested out some new seasonings this weekend, and y'all—we might be on to something (10:33). I pick Malcom's brain and get his rankings for the absolute best burgers (17:50). Shoutout to everyone who competed at the Houston Rodeo BBQ Championship this past weekend (29:10). What are the best budget-friendly cuts of meat to cook when you don't want to break the bank (32:01)? Have y'all ever seen a boiled egg get pan-fried (39:45)? After last week's episode, we learned that dry brining might be the best way to get deeper flavor into your meat (43:20). We've had all kinds of bologna, but BOUGIE bologna might be a first (50:43)! If you're looking to source whole pork shoulder, here's where you should start (52:17). Having trouble controlling airflow on your smoker? Here's what might be going on (55:44).

On this week's episode, host Caryn Antonini is joined by Jon Engelson, Chief Strategy Officer of Joburg Meats, a U.S. based food company specializing in air-dried meat snacks called Steak slices. Inspired by traditional South African biltong, these tender, air-dried beef slices offer a high-protein, low carb snack that is clean, sugar and nitrate free with a distinct, natural flavor profile. Biltong is rooted in South African tradition and Joburg Meats uses the same recipes to offer healthy protein-packed snacks that are convenient and ready to eat. Jon is a seasoned entrepreneur, brand-builder and has been a Holistic Health and Healing advisor for over 30 years. He is also the founder of You Are What You Eat, which reached #441 on Inc. 500's fastest growing companies in 1998. Jon believes that true health starts not just in our choices, but with connection and education.For more information on our guest:Steak Slices | No Sugar | No Carbs | Gluten-Freejoburgmeats.comlinkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Wednesday with Watson Brown in Hour 2 presented by Simpson's Meats simpsonsmeats.com#Vols

 Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

 Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

Wednesday with Watson Brown presented by Simpson's Meats simpsonsmeats.com#Vols

Today on Too Opinionated, we sit down with writer/director Ricky Glore to dive into his films Sweet Meats and Casually Cool. Joining him is actor Timothy Barron, bringing insight from in front of the camera. Sweet Meats follows Bobby Sweet, a legendary country music icon and the world-famous face behind the restaurant empire "Sweet Meats," founded with his wife. But when your brand is built on a "secret ingredient," maybe some things are better left undisclosed… We explore the twisted humor, indie filmmaking hustle, character creation, and the creative risks behind these bold projects. If you love independent film, dark comedy, and behind-the-scenes filmmaking stories, this episode is for you.

When the cadets leave campus for All-Worlds Day break, Darem gets ritually abducted and Jay-Den makes an extremely risky decision to follow him through a random portal. But after Caleb stays aboard the Athena and Genesis gets them both in trouble over nothing, Jay-Den gives a reception speech so targeted that it pushes the happy couple to the point of abdication. How does a Klingon wear a speedo? What's been working fine on Star Trek for 60 years? Which species gets more exposition than the Khionians? It's the episode with three notable examples of science fiction. Support the production of Greatest Trek Get a thing at podshop.biz! Sign up for our mailing list! Greatest Trek is produced by Wynde Priddy Social media is managed by Rob Adler and Bill Tilley Music by Adam Ragusea Friends of DeSoto for: Labor | Democracy | Justice Discuss the show using the hashtag #GreatestTrek and find us on social media: YouTube | Instagram | Bluesky And check out these online communities run by FODs:  Reddit | USS Hood Discord | Facebook group | Wikia | FriendsOfDeSoto.social Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Hour 1 preview of Tennessee OklahomaWednesday with Watson Brown presented by Simpson's Meats simpsonsmeats.com#Vols

 Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

It'll come as no surprise that not all ham is created equal. It's a lunch box staple, for kids and adults alike, but is it actually good for us? And what cuts are better than others? To find out, Jesse chats to fourth generation 'Master of Meats' and deli meat specialist Wilhelm Zabern.

Patrick is in Atlantic City and wants to do a quick show to talk about the weekend developments, answer any questions you may have, and grift for money to play poker with as his spiral of losing continues!

In the first episode of Season 5, we get to talk with Brent and Kira Olsen of Olsen Farms and Smokey Ridge Meats. Olsen Farms is a small family farm located in a mountain valley in Northeastern Washington, just north of Colville. They produce high quality meats from their sustainably raised farm animals. All of their beef, pork and lamb is processed at Smokey Ridge Meats, our own USDA facility in Chewelah, WA. They also grow over 20 varieties of potatoes of various colors, textures, and culinary uses. Olsen Farms is committed to enhancing the rural economy and stewarding farmland for wildlife habitat. Sustainability and direct marketing are the roots of their family farm and strengthening biodiversity is a clear benefit of their farming approach.This episode was funded by the USDA National Institute of Agriculture AFRI Grant #2022-68006-37269 Complexity and tradeoffs in animal agriculture sustainability: building awareness and trust between producers and consumers.The Farm Walks Podcast is collaboratively organized by Tilth Alliance and WSU Food Systems. Visit farmwalks.org to learn more.

Dr. Nagra debunks myths about ingredient lists and 'chemical-sounding' names, explaining what ultra-processed means and why not all are harmful. #PlantBasedMeat #FoodMyths #UltraProcessed #NutritionFacts

Marcos Garza joined in Hour 1 to discuss Joey Aguilar TROWatson Brown presented by Simpson's Meats simpsonsmeats.com#Vols

Because Miami returns to talk about First Amendment violations and Francis Suarez scandals. First, Army National Guard veteran Raquel Pacheco talks about her Constitutional rights being infringed due to Miami Beach mayor Steven Meiner sending a cop to her home because of a social media post he found too mean. And Miami New Times writer Naomi Feinstein talks about the...not one...not two...but THREE scandals that the former mayor of Miami finds himself in. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Danny is back to recap this week's episode of The Traitors! Spoilers abound in the episode, so don't listen until you've watched episode 7 of season 4! ORDER DANNY'S BOOK: https://linktr.ee/jolliestbunchDANNY'S (OTHER) BOOK: Smarturl.it/unrememberTwitter: @DannyPellegrinoInstagram: @DannyPellegrinoYouTube: www.YouTube.com/DannyPellegrino1TikTok: @DannyPellegrinoPatreon: www.Patreon.com/EverythingIconic Hosted on Acast. See acast.com/privacy for more information.

 Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

The term “plant-based” doesn't necessarily mean a product is healthy. That's the conclusion of…

New year, new episode. RBT, Fast Food blind rankings, NBA tic tac toe, and a game of Who/What/Where.

 Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

This week on The Livin' in San Diego Podcast:Chris recaps a quick Las Vegas trip, while Cassidy talks through a busy stretch of baseball drafts. We review last week's NFL picks and look ahead to what's coming up next.For New, Tip Top Meats in Carlsbad is officially coming back.For To Do, we talk Petco Park concerts and what shows are worth checking out.For Adieu, we say goodbye to Cucina Enoteca in Del Mar.And for the San Diego Story of the Week, we dive into the history of the very first amusement park in San Diego and where it all started.

January 21, 2026: Your daily rundown of health and wellness news, in under 5 minutes. Today's top stories: Eventbrite reports 79% of Gen Z and millennials plan to attend more in-person events in 2026, gravitating toward spontaneous formats like run clubs and sauna raves over curated programming Meta puts Supernatural VR fitness app into maintenance mode, ending new content after layoffs and strategic shift toward AI, signaling broader risk for VR fitness category Merge Labs, co-founded by OpenAI CEO Sam Altman, raises $252M to develop brain-computer interfaces starting with medical applications before expanding to consumer use Cream Co. Meats raises $8M to connect consumers with regenerative ranchers as concern over pesticides drives shift toward nutrient-dense animal protein and transparency More from Fitt: Fitt Insider breaks down the convergence of fitness, wellness, and healthcare — and what it means for business, culture, and capital. Subscribe to our newsletter → insider.fitt.co/subscribe Work with our recruiting firm → https://talent.fitt.co/ Follow us on Instagram → https://www.instagram.com/fittinsider/ Follow us on LinkedIn → linkedin.com/company/fittinsider Reach out → insider@fitt.co  

A Few Minutes in The Gospel of Mark  Part 17:  Purging All Meats  -  English only.  In Mark chapter 7,  some of the rulers complained that Yeshua's disciples were not following the rules regarding eating.  Yeshua rebuked the rulers.   Three times, Yeshua explained the truth of the matter.  Do the Gospels record that Messiah taught that all foods are clean?  Join us for some new insight into this passage!  Based on Mark 7:5-23.  This is a rebroadcast of a podcast originally recorded on October 28, 2022.

 Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

Greg Pickel @GregPickel in Hour 1 Wednesday with Watson Brown in Hour 2 presented by Simpson's Meats simpsonsmeats.com#Vols

The Meats are back to the GRINDSET, working day and night to take the rightful place as the 2nd ever GOLDEN GLOBE WINNING PODCAST.  Right off the tip in 2026, the fellas are uncovering star whacking conspiracies, giving train travel trips, spoiling Bugonia, and arguing Mr Beast's studio notes.  PLUS SO MUCH MORE!    Patreon.com/LooseLips

 Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

Hello and welcome to The Magicians season 3 episode 3! This week, Elliot needs an assist after a band of pirates takes his sentient ship and crew hostage. Luckily, Margo is able to smooth talk the fairy queen into lending her a hand. Meanwhile, Penny is undergoing supernatural surgery from a poison munching demon doctor and Quentin is with Alice and her family, covered in plastic wrap and cattle prodding eachother...I wish that was innuendo and not fact. But you play the hand you are delt. Thanks for listening!

We're diving into odd traditions - from the "First-Foot" ritual to Jerry finally learning what a "glizzy" is. Between debating if you'd skip being a Best Man for a Jets AFC Championship game and listening to Joe Benigno transition from Woody Johnson-induced rage into a Manscaped ad.. We wrap things up with a deep dive into "mystery meats" and the dream franchises Jerry and Willie would love to own.

Princilya is truly a Jill of all trades. When it comes to education, she goes far beyond promoting natural foods and eating liver in its raw, original form. Princilya Belley is a tutor, teacher, and executive language coach specializing in English for professionals.

Send us a textJoseph and Eric talk meat gifts for the carnivore in your life.  If you are interested in the Houston Pipe Club visit us at HoustonPipeClub.com

 Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

Wednesday with Watson Brown presented by Simpson's Meats simpsonsmeats.com#Vols

On an all new Reporting as Eligible, JR, Paul, and Special Guest/RAE question-asker extraordinaire Mark Podskarbi tackle the fallout from the Broncos game and immediately tear their ACLs in doing so. Have the guys calmed down? Is 2026 over too? Or does a lackluster field of competitive teams mean that hope is still alive, even this year? They also talk vacation destinations, middle names, meats, reasonable expectations, and of course, listener questions. (Also, you can check out Mark's pod here)

 Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

Jake and Gareth help a young teacher hold her own on a "Trip to the Wet Counties." Then, they do their best to dissect a cold take. Plus, the follow-up to Episode 188 "Digging Up Orville."See images from the episode here: http://www.heretohelppod.com/post/episode-235 Want to call in? Email your question to helpfulpod@gmail.com.PATREON: https://patreon.com/heretohelppodMERCH: heretohelppod.comINSTAGRAM: @HereToHelpPodIf you're enjoying the show, make sure to rate We're Here to Help 5-Stars on Apple Podcasts.Advertise on We're Here to Help via Gumball.fmSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave made a list. It's 100 deep and contains the Best Position Group by Franchise in History. Jeremy Taché joins the show to vet this list. Some of the places make sense, like Dodgers starting pitches. But some of Dave's rankings are suspect, like how high on the list the Penguins centers sit. Then we've got the Top Five Games of the Weekend. Playoff berths on the line this week my fellow Americans. Plus, we have Celebrity Chef Capon on the show to give you ideas on what to do with all those leftovers. And then he ranks meats. All of them. Safe to say that Dave Dameshek and the gang will get you through the Thanksgiving break on Football America! (Photo by Jeffrey Phelps/AP) Timestamps: (00:00) Start the Show! (00:30) Best Position Group by Franchise in History List (27:00) Top Five Games of The Week (35:00) Celebrity Chef Capone AUDIO Football America! is available wherever you listen to podcasts. Leave us a 5-star review on Apple Podcasts: https://podcasts.apple.com/us/podcast/football-america/id1831757512 Follow us: Dave Dameshek: https://x.com/dameshek Chef Capon: https://www.instagram.com/chefcapon/ Jeremy Tache: https://bsky.app/profile/jeremytache.bsky.social Host: Dave Dameshek Guests: Jeremy Tache, Chef Capon Team: Gino Fuentes, Mike Fuentes, Bradley Campbell Director: Danny Benitez Senior Producers: Gino Fuentes, Mike Fuentes Executive Producer: Bradley Campbell Arizona Cardinals, Atlanta Falcons, Baltimore Ravens, Buffalo Bills, Carolina Panthers, Chicago Bears, Cincinnati Bengals, Cleveland Browns, Dallas Cowboys, Denver Broncos, Detroit Lions, Green Bay Packers, Houston Texans, Indianapolis Colts, Jacksonville Jaguars, Kansas City Chiefs, Las Vegas Raiders, Los Angeles Chargers, Los Angeles Rams, Miami Dolphins, Minnesota Vikings, New England Patriots, New Orleans Saints, New York Giants, New York Jets, Philadelphia Eagles, Pittsburgh Steelers, San Francisco 49ers, Seattle Seahawks, Tampa Bay Buccaneers, Tennessee Titans, Washington Commanders Learn more about your ad choices. Visit podcastchoices.com/adchoices

FULL SHOW: Tuesday, November 25th, 2025 Curious if we look as bad as we sound? Follow us @BrookeandJeffrey: Youtube Instagram TikTok BrookeandJeffrey.com See omnystudio.com/listener for privacy information.

Today we're talking to an infamous criminal who says they HAVEN'T BEEN CAUGHT... and even though he's retired now, he says his wife has no idea about his past...See omnystudio.com/listener for privacy information.

Today, Dave sits down with Eric Wareheim and Gabe Ulla, authors of the new book 'Steak House: The People, the Places, the Recipes'. Amongst friends, the discussion ranges from the magic of steakhouses to the ideal steakhouse order. The myriad types of potato sides are listed, the right way to order a martini is declared, and the idea of the steak dinner celebration as a descendant of the old-school hunt and sacrifice is posed. Dave also cooks a wet-aged and a dry-aged (or, at least, a little less wet-aged) steak for the cowriting duo. Get Eric and Gabe's book Steak House: https://www.penguinrandomhouse.com/books/723311/steak-house-by-eric-wareheim-with-gabe-ulla/ Follow Eric online: https://www.instagram.com/ericwareheim/ Follow Gabe online: https://www.instagram.com/gabeulla/ Get Dave's memoir written with Gabe, Eat a Peach: https://amzn.to/4owNoPs Learn more about Majordomo: https://www.momofuku.com/restaurants/majordomo Learn more about Dal Rae: https://www.dalrae.com/ Learn more about Pappas Bros.: https://pappasbros.com/home/ Learn more about Beef 'N Bottle: https://beefandbottle.net/ Learn more about Little Red Barn Steakhouse: https://lrbsteakhouse.com/ Learn more about Circus Circus' The Steak House: https://www.circuscircus.com/restaurants-1/the-steak-house/ Learn more about Morton's: https://www.mortons.com/  Learn more about Gallagher's: https://www.gallaghersnysteakhouse.com/  Learn more about The Grill NYC: https://thegrillnewyork.com/  Learn more about Cream Co. Meats: https://creamcomeats.com/ Learn more about Cote NYC: https://www.cotekoreansteakhouse.com/ Learn more about Langer's: https://www.langersdeli.com/ Learn more about Clearman's: https://clearmansrestaurants.com/ Learn more about Taylor's: https://taylorssteakhouse.com/ Learn more about Peter Luger: https://peterluger.com/ Learn more about Musso and Frank: https://mussoandfrank.com/ Learn more about House of Prime Rib: https://www.houseofprimerib.net/  Learn more about Golden Steer: https://goldensteer.com/ Learn more about Gramercy Tavern: https://www.gramercytavern.com/ Learn more about Craft: https://www.craftrestaurant.com/  Learn more about Magnus Nilsson's new restaurant Furuhem: https://furuhem.com/ Listen to our episode with chef Josh Niland: https://open.spotify.com/episode/2mDhY3Z73PJHcZm5btZ8zi?si=leIfmPBTR7Wj4jgJb5ABWg  Learn more about St. Peter: https://www.saintpeter.com.au/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guests: Eric Wareheim and Gabe Ulla Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices