Podcast appearances and mentions of mikey kay

Join Mezza & Craig along with Grae Tennick, Mikey Kay and Andy McIntosh as they revisit Fish's "Sunsets on Empire" album. A lively chat includes a full track by track review, artwork and tour reviews. There are lots of different opinions on this album and many of them are expressed here! The podcast also includes listener comments about the Sunsets album too!

The PM team are joined by Mikey Kay, Andrew "Barnsley" Wood and Martin Jakubski to conclude their look at the singles from Clutching at Straws - This time it's Warm Wet Circles.The usual Charting the Single features are included...bsides, video, chart performance and artwork...along with more of Barnsley 's "facts you never knew...." !

The PM team are joined by Mikey Kay, Andrew "Barnsley" Wood and Martin Jakubski to take a look at the second single from Clutching at Straws - Sugar Mice.The usual Charting the Single features are included...bsides, video, chart performance and artwork...along with Barnsley 's "facts you never knew" slot!Look out for "Charting the Single - Warm Wet Circles" - coming soon!

Have you ever had pig brains and eggs?  That's just one of the MANY topics that Heath and Candace discuss with this week's guest, Mikey Kay, of Fire & Smoke BBQ.  Learn all about his sugar free product line, the grill he has tattooed on his body, and how hard it really is to run a food truck on this week's episode of the Shootin' The Que podcast!

For the latest episode in the "Charting the Single" mini-pod series, join Craig & Mezza as they discuss Marillions biggest single release, so far, with Lucy Jordache and Mikey Kay. Chat includes release information, memories of TV performances, formats, b-sides, lyrics and the legacy of this iconic single from the 80's.

We are live from The BBQ LOve Fest in Tampa Florida again sitting down with another amazing pitmaster. On this exciting episode of May The Smoke Be With You BBQ podcast, we're thrilled to have the fiery force behind Fire and Smoke BBQ, none other than the legendary pitmaster Mikey Kay. With a passion for all things smoky and delicious, Mikey shares his journey from backyard griller to barbecue aficionado, offering invaluable insights into the art of low-and-slow cooking and the magic of flavor infusion. From his mouthwatering rubs to his expertly crafted sauces, Mikey's expertise promises to ignite your taste buds and elevate your grilling game. Join us as we dive into the world of Fire and Smoke BBQ with the one and only Mikey Kay. Prepare to be inspired and hungry for more! Follow Fire and Smoke on Instagram Follow Mikey on Instagram

Chris has a special guest, Mikey Kay, owner and developer of the Fire And Smoke BBQ Co line of rubs and sauces.  Mikey tells us how he got started and how he is going from a food truck to a full line of rubs and seasonings.  We also talk about the Big Green Egg and cooking at EggFests. Mikey's wife worked for Be My Eyes, an app helping blind and visually impaired folks by offering them a sighted assistant through their phone's camera. Send questions and comments to blindgrilling@gmail.com Visit our sponsors: https://lanesbbq.com/ https://www.flameboss.com/ https://kickashbasket.com/?ref=MgW7rNTx

On this episode of Huntavore, Nick is joined by a couple of BBQ pitmasters, Cowboy Kev and Mikey K. Both of these guys live for the live fire pit and the low and slow lifestyle. You can find these guys at the pit or on their own podcast, BBQ Chat. Nick tries to take advantage of their expertise by having them give him some pointers when cooking large cuts of pork. If you plan on putting something on the pit this weekend, Mikey and Kev will have you thinking about your process. WIth the memorial holiday coming fast we need to get ourselves in the spirit of low and slow, on this episode of Huntavore. Cowboy Kev hails from Connecticut and runs Wilee BBQ while Mikey is based out of the Chicagoland area and heads up Man Meat BBQ, yet is poised to head south sometime soon. These two share a passion for barbecue. These two take on challenges that normal home cooks don't take on, cooking for huge crowds and serving amazing bbq. These guys gave me some great pointers when cooking up pork butts and picnics. First, that butts trump picnics because of their meat content and shreadability. Picnics have more bone and do not shread as easily. Which makes them good candidates for chopped pork instead of shredded. Second, don't forget to season after the shredding or chop because the outside got all the seasoning, 85% of the internal pork won't be seasoned. Mikey Kay says for a special punch, add all the juices back in after the shred or chop. cowboy Kev does his whole hogs upside down with a skin facing the heat. Skin does a great job of keeping things in or out, essentially creating a bathtub for flavor all the juices render and can't run off the meat. You can find these guys, and their show @bbqchat on Instagram. Check out the Sportsmen's Empire Podcast Network for more relevant, outdoor content!   Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Huntavore, Nick is joined by a couple of BBQ pitmasters, Cowboy Kev and Mikey K.  Both of these guys live for the live fire pit and the low and slow lifestyle.  You can find these guys at the pit or on their own podcast, BBQ Chat.  Nick tries to take advantage of their expertise by having them give him some pointers when cooking large cuts of pork.  If you plan on putting something on the pit this weekend, Mikey and Kev will have you thinking about your process.  WIth the memorial holiday coming fast we need to get ourselves in the spirit of low and slow, on this episode of Huntavore.Cowboy Kev hails from Connecticut and runs Wilee BBQ while Mikey is based out of the Chicagoland area and heads up Man Meat BBQ, yet is poised to head south sometime soon.  These two share a passion for barbecue.  These two take on challenges that normal home cooks don't take on, cooking for huge crowds and serving amazing bbq.  These guys gave me some great pointers when cooking up pork butts and picnics.  First, that butts trump picnics because of their meat content and shreadability.  Picnics have more bone and do not shread as easily. Which makes them good candidates for chopped pork instead of shredded. Second, don't forget to season after the shredding or chop because the outside got all the seasoning, 85% of the internal pork won't be seasoned. Mikey Kay says for a special punch, add all the juices back in after the shred or chop. cowboy Kev does his whole hogs upside down with a skin facing the heat. Skin does a great job of keeping things in or out, essentially creating a bathtub for flavor all the juices render and can't run off the meat.  You can find these guys, and their show @bbqchat on Instagram.Check out the Sportsmen's Empire Podcast Network for more relevant, outdoor content! Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

On this episode of Huntavore, Nick is joined by a couple of BBQ pitmasters, Cowboy Kev and Mikey K.  Both of these guys live for the live fire pit and the low and slow lifestyle.  You can find these guys at the pit or on their own podcast, BBQ Chat.  Nick tries to take advantage of their expertise by having them give him some pointers when cooking large cuts of pork.  If you plan on putting something on the pit this weekend, Mikey and Kev will have you thinking about your process.  WIth the memorial holiday coming fast we need to get ourselves in the spirit of low and slow, on this episode of Huntavore.Cowboy Kev hails from Connecticut and runs Wilee BBQ while Mikey is based out of the Chicagoland area and heads up Man Meat BBQ, yet is poised to head south sometime soon.  These two share a passion for barbecue.  These two take on challenges that normal home cooks don't take on, cooking for huge crowds and serving amazing bbq.  These guys gave me some great pointers when cooking up pork butts and picnics.  First, that butts trump picnics because of their meat content and shreadability.  Picnics have more bone and do not shread as easily. Which makes them good candidates for chopped pork instead of shredded. Second, don't forget to season after the shredding or chop because the outside got all the seasoning, 85% of the internal pork won't be seasoned. Mikey Kay says for a special punch, add all the juices back in after the shred or chop. cowboy Kev does his whole hogs upside down with a skin facing the heat. Skin does a great job of keeping things in or out, essentially creating a bathtub for flavor all the juices render and can't run off the meat.  You can find these guys, and their show @bbqchat on Instagram.Check out the Sportsmen's Empire Podcast Network for more relevant, outdoor content! Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

On this episode of Huntavore, Nick is joined by a couple of BBQ pitmasters, Cowboy Kev and Mikey K.  Both of these guys live for the live fire pit and the low and slow lifestyle.  You can find these guys at the pit or on their own podcast, BBQ Chat.  Nick tries to take advantage of their expertise by having them give him some pointers when cooking large cuts of pork.  If you plan on putting something on the pit this weekend, Mikey and Kev will have you thinking about your process.  WIth the memorial holiday coming fast we need to get ourselves in the spirit of low and slow, on this episode of Huntavore.Cowboy Kev hails from Connecticut and runs Wilee BBQ while Mikey is based out of the Chicagoland area and heads up Man Meat BBQ, yet is poised to head south sometime soon.  These two share a passion for barbecue.  These two take on challenges that normal home cooks don't take on, cooking for huge crowds and serving amazing bbq.  These guys gave me some great pointers when cooking up pork butts and picnics.  First, that butts trump picnics because of their meat content and shreadability.  Picnics have more bone and do not shread as easily. Which makes them good candidates for chopped pork instead of shredded. Second, don't forget to season after the shredding or chop because the outside got all the seasoning, 85% of the internal pork won't be seasoned. Mikey Kay says for a special punch, add all the juices back in after the shred or chop. cowboy Kev does his whole hogs upside down with a skin facing the heat. Skin does a great job of keeping things in or out, essentially creating a bathtub for flavor all the juices render and can't run off the meat.  You can find these guys, and their show @bbqchat on Instagram.Check out the Sportsmen's Empire Podcast Network for more relevant, outdoor content! Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

Pitmaster of Fire and Smoke BBQ and host of Man Meat BBQ podcast Mikey Kay stops by to talk about what he has been up to and talk bbq business. 

Michael is a British TV host, Foreign Affairs correspondent, a regular analyst on MSNBC, NBC, and Huffington Post, and an emerging director and producer of documentaries spanning hardline current affairs, travel, and fashion. He retired from the RAF as a senior officer 2012, after 20 years of flying assault helicopters with 10 tours of duty under his belt. MikeyKay.com Become a patron of H-Hour at https://patreon.com/hkpodcasts

Mikey Kay, Royal Air Force Veteran, helicopter pilot, correspondent, journalist and filmmaker tells Frank Morano how the Afghanistan evacuation is going.

What an episode! I'm joined today by Mikey Kay of Fire and Smoke BBQ Company and Mike Pallen of Mikerphone Brewing in Elk Grove Village. Over mouth-watering BBQ from Fire and Smoke, we talk about the state of business for both Fire and Smoke & Mikerphone, Mikerphone and Fire and Smoke's history and why what they both do is similar to running a DIY band. Car Con Carne is sponsored by Siren Records McHenry

What an episode! I'm joined today by Mikey Kay of Fire and Smoke BBQ Company and Mike Pallen of Mikerphone Brewing in Elk Grove Village. Over mouth-watering BBQ from Fire and Smoke, we talk about the state of business for both Fire and Smoke & Mikerphone, Mikerphone and Fire and Smoke's history and why what they both do is similar to running a DIY band. Car Con Carne is sponsored by Siren Records McHenry

Thanks for listening in.  You can catch After The Cook live on YouTube every Tuesday at 8pm Central time on the Dark Side of the Grill channel. Be sure to follow on Instagram @afterthecook, @titletowngriller and @darksideofthegrill. Mikey Kay is the pitmaster at Chicago's Fire & Smoke BBQ Company and he's also the voice of the acclaimed Man Meat BBQ podcast. Visit online at www.fireandsmokebbq.com & www.manmeatbbq.com. Mikey is on Instagram @mikeykay, @firesmoke_bbq & @manmeatbbq Music on this episode is provided courtesy of www.podsummit.com This podcast is produced by Eat More Barbecue Digital Media. Visit us at www.eatmorebarbecue.ca to see how we can help you with your next podcast project.

Episode 86 is jam-packed with barbecue and baseball history.Mikey Kay loves barbecue. It is his passion and he does it very well. As a talented pitmaster he is extremely willing to impart his knowledge and he is not afraid to speak his mind. Because of that, we the listeners are very fortunate. Mikey does not claim to know all, but he does know a lot, and he shares that with us as well as on his podcast, Man, Meat, BBQ. We talked about how his love of barbecue started as well as his likes and dislikes. He really knows his stuff, and you will appreciate his candor. Go to http://www.manmeatbbq.com/ for more information. Jeff Kornhaas is known to everyone as Pinetar. As the second guest in our baseball history/origins series, he tells us how he plays by the rules. Of course, the rules he plays by are from 1865. He is extremely personable and shares his wealth of knowledge on how the game used to be played. It is fascinating to hear what was different and what has stayed the same as the game has developed into the version we know today. It is a fascinating look into the game and Pinetar has some wonderful stories to share. What better way to learn about how baseball was played when it was in its infancy then from someone who devotes himself to playing the game the old-fashioned way and maybe some may even say, the better way. We once again conclude the show with the beautiful song, "Baseball Always Brings You Home" from the musician, Dave Dresser and the poet, Shel Krakofsky.We recommend you go to Fifth & Cherry, https://fifthandcherry.com for wonderful cutting boards and http://www.baseballbbq.com for grill tools and clothing for barbecue and baseball fans and the Pandemic Baseball Book Club, https://www.pbbclub.com to find many of the wonderful books we have featured as well as some additional swag.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) 855-8214Email - baseballandbbq@gmail.comTwitter - @baseballandbbqFacebook - baseball and bbqInstagram - baseballandbarbecueYouTube - baseball and bbqWebsite - https://baseballandbbq.weebly.com

On the inaugural episode of the How to Build a Business podcast with Chandler Lyles my good friend Mikey Kay stops by. He is the amazing voice behind the ManMeatBBQ podcast and the owner of the Chicago based Fire & Smoke BBQ Catering Company. Mikey is an entrepreneur's entrepreneur. He built his BBQ business from his garage over a painstaking 5 years. In this hour-long interview, we get into the tactics of the BBQ business and just what it takes to be a successful small business owner. ___ Do you need help growing your revenue? Check out my www.chandlerlyles.com for tactics to improve your revenue today.

We'll look at how GE Healthcare is applying a broadcasting model to its thought leadership through its series with journalist and filmmaker, Mikey Kay. And how in many ways, the broadcast model will likely grow in importance as it relates to marketing and content in the digital age.

Mikey Kay sits down with Chef Michael Chernow and chats about bbq, meatball and seafood.

BBQ Chat With Mikey Kay

Mikey chats about the crazy time we are living in.

In this episode I chat with my buddy Mikey Kay of the Man Meat Barbecue podcast out of Chicago Ill. Last year I had the pleasure of being on his show, so I thought it was time to return the favor!  Not only is he one of the biggest Barbecue Podcasters on the airwaves he’s actually a full time Barbecue guy at Fire & Smoke BBQ Company. We chat about how he got started and some memorable moments on the show & we also get into his side hustle that’s now become his full time business! You’re not going to want to miss this one. I hope you enjoy the show!! Social Media IG: @ManMeatBBQ IG: @MikeyKay www.fireandsmokebbq.com   Thanks for tuning into the I Crush Barbecue Show! Remember, if you like the show please help us reach more listeners by leaving us a 5 star rating on your favorite App, Subscribe to get all past and future shows, and share with your friends!!   You can find us on Instagram, Facebook, twitter and Tik Tok @Icrushbbqshow Or email us at icrushbbqshow@gmail.com   Don't forget to tag us with your favorite pics We'd love to see what you're crushing Until next time, Keep Crushing that Que!   Music Credit: Audionautix- Dirt Road Traveler

This one is a little different Cowboy Kev takes over and puts Mikey in the hot seat. what a great podcast to really get to know who Mikey is.

British Filmmaker and Journalist Mikey Kay is back.  This time, to give us his take on what's happening in America during these increasingly bitter days.  And he gives it to us from a uniquely British perspective.  Are the Brits losing their love for the United States of America, and if so, why?  That, plus updates on topics they previously discussed, including Brexit and his powerful film, starring his inspiring big brother, Spencer.  

In this episode Sam meets Mikey Kay, founder and owner of Man Meat BBQ and co-owner and pit master at Fire & Smoke BBQ. They chat about how Mikey got into barbecuing at age 12, why people started barbecuing, touring with bands, going to cosmetology school, his podcast and website Man Meat BBQ, barbecuing in other countries, cooking by feel, grades of beef, teaching cooking classes and creating barbecue ice cream.

From sit downs with radical clerics to photo shoots with the world's top supermodels, when it comes to captivating subject matter - British journo Mikey Kay has one hell of a resume.  But as Juliet shows us, it's a story from his own life that may just be the most compelling of all. 

Mikey Kay is the host of the Man Meat BBQ Podcast.  The podcast has over 12,000 downloads a week and Mikey tells it like it is.  Mikey shares with us his passion for BBQ, teaching, how you can be successful and his plans for the future. Learn more about Mikey here (http://www.businesschef.org/blog/mikey-kay/) . Follow us: Business Chef Website:  http://www.businesschef.org (http://www.businesschef.org/) LinkedIn Page:  https://www.linkedin.com/showcase/businesschef/ (https://www.linkedin.com/showcase/businesschef/) Facebook Page:  https://www.facebook.com/MakeFoodMakeMoney/ (https://www.facebook.com/MakeFoodMakeMoney/) Instagram Page:  https://www.instagram.com/makefoodmakemoney/ (https://www.instagram.com/makefoodmakemoney/) Want to know more about how you can help aspiring culinarians, as well as creating a more sustainable food service future? Email us  info@businesschef.org (mailto:info@businesschef.org) , with “Culinary Technology Fund” in the subject line

For more info go to KimIPlyler.com

In this episode of AWSM Comedy Radio we share a delightful cup of coffee with a roaster from Metropolis Coffee, Chris Petrovich, and the man of meat himself (Man Meat BBQ that is), Mikey Kay. Fun and tasty. Connecting awesome people, laughing like monsters -Awesomonster, AWSM Comedy Radio

The stealth attack ship Washington D.C. is on a mission which must be completed, regardless of the cost. Everyone is expendable. All that matters is that they succeed in their task. They must learn what Professor James Keeling of the Planetary Union is working on out here in deep space.The DC is a highly advanced "ugly" from the League of Planets. Silence and stealth are the Washington's weapons of war. Every emission, whether it be electromagnetic, heat, light, or sound can place them in immediate peril. Detection means death. Deaths noted in Captain Plaunts' log this episode: Donny Bliss, Chris Bugaj, Melissa Bugaj, Laura Burns, Andrew Clark, Christiana Ellis, Martha Hollaway, Paulette Jaxton, Mikey Kay, Mur Lafferty, Kira Mandel, Steve Marschall, Earl Newton, Nutty Nuchtchas, Jason Ramboz, Andrew Randles, Mark Smith, Andy Spencer, Carmen Wellman, Jett Whitfield. Crew members whose fates are UNKNOWN: Scott Breakall, Darth BonBon, Christine Cipparone, Hillary Clapper, John Cmar, Kevin Crosby, Darrin Dishong, Bill Engleman, Paul Fischer, Cristin Guinan-Wiley, Eric Hodges, Jason Jones, Ed Patrush, Gillian Plaunt, Allie Press, Bruce Press, Aric Ruks, Ted Sawyer, Chooch Schubert, Viv Schubert, Ashley Schultz, Carrie Seidman, Greg Seidman,  Ryan Sexmore, David Sobkowiak, Maxwell Sobolik, Dan Tabor, Annie Turner, Brent Weichsel, Evelyn Wolke, Jason Wonn.