Podcasts about pitmaster

Brice and Louie talk about EVERYTHING.  Texas vs Texas Tech is just fun, Mike Elkos is not the #14 coach - closer to 8 or 7, Astros Baseball is getting fun, and A&M Baseball in the regional.  Hang out with them.

Brice and Louie talk some Aggie Baseball - win 1 in Hoover for the National seed, Aggie Football, and Memorial Day food + what does Memorial Day mean and stand for.  Brice loves mac and cheese for the side.

The Fork Report Hour 3 (05/16) - Manager of Wild Fork Thousand Oaks, Joel Deuter, joins the show. Also, Enrica Costa, Team Lead Assist Manager and Chef Chris Califa, BBQ Pit Master also join The Fork Reporter!See omnystudio.com/listener for privacy information.

They ponder Aggie Baseball now and the future and the rest of the Miss State series.  Yep, gonna need a change in the coaching staff.  Of course they talk some BBQ and other foods too.  Brice can't talk Astros yet (or maybe all year).

Redwood Smoke Shack pitmaster Bob Roberts shares the story of his barbecue business in Hampton Roads, VA. Don't miss his ideal Redwood Smoke Shack barbecue tray order! Listen to this episode to learn what sets Redwood apart from other barbecue restaurants, and what you can expect when you visit one of Redwood Smoke Shack's three locations. Bob talks about educating the public on craft barbecue, introducing future food service workers to the industry, and receiving the news that Redwood Smoke Shack is among the best Texas Barbecue outside of Texas. Find out how much brisket is cooking and how much wood is burning every week in Redwood's newest Suffolk location. Opened in 2025, it operates as a commissary that smokes meat daily and delivers it to Redwood Smoke Shack in Norfolk and Virginia Beach. Tune in for Bob's favorite bites from the 2026 Carolina BBQ Festival, his early thoughts about creating a similar event for Hampton Roads, and what he'll do differently at the 2027 festival. This episode of The Low & Slow Barbecue Show is sponsored by Carolina BBQ Festival. Visit CarolinaBBQFest.org to get connected and keep up with the latest Carolina BBQ Festival events supporting Operation BBQ Relief. Stay tuned for details on the fall Pig Pickin' coming soon! Visit The Low & Slow Barbecue Show website! 

Pitmaster and restaurateur Rashad Jones joins the pod to talk about his journey from backyard barbecue obsession to building Big Lee's Barbecue into a barbecue destination. Rashad shares the Thanksgiving meal that sparked it all, the legacy of Uncle Leon, and how hospitality became the foundation of everything he does. He also opens up about his “renegade barbecue” style, the Food Network recipes that mean the most to him, and his return to BBQ Brawl - this time as a judge. Plus, Rashad breaks down what makes great barbecue, the pressure of competition, and his ultimate barbecue side dish Mount Rushmore. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Rashad on Instagram: HERE Learn More about BBQ Brawl: HERE Hosted on Acast. See acast.com/privacy for more information.

Brice and Louie are fired for some Aggie Baseball (weather permmitting), Brice thinks Aggie Baseball get the Natty first over Basketball and Football.  Houston Astros the first month and it is ugly.

#postiveBrice might scare you but winning has that effect.  Aggie Baseball heading into Florida, the NFL Draft, and the Athletic breakdown of the CFB transfer portal P4/G6.  Friday was a great day.

Is Kenzie able to defeat a man with the most noble of profession? Chicago’s best morning radio show now has a podcast! Don’t forget to rate, review, and subscribe wherever you listen to podcasts and remember that the conversation always lives on the Q101 Facebook page. Brian & Kenzie are live every morning from 6a-10a on Q101. Subscribe to our channel HERE: https://www.youtube.com/@Q101 Like Q101 on Facebook HERE: https://www.facebook.com/q101chicago Follow Q101 on Twitter HERE: https://twitter.com/Q101Chicago Follow Q101 on Instagram HERE: https://www.instagram.com/q101chicago/?hl=en Follow Q101 on TikTok HERE: https://www.tiktok.com/@q101chicago?lang=enSee omnystudio.com/listener for privacy information.

Is Kenzie able to defeat a man with the most noble of profession? Chicago’s best morning radio show now has a podcast! Don’t forget to rate, review, and subscribe wherever you listen to podcasts and remember that the conversation always lives on the Q101 Facebook page. Brian & Kenzie are live every morning from 6a-10a on Q101. Subscribe to our channel HERE: https://www.youtube.com/@Q101 Like Q101 on Facebook HERE: https://www.facebook.com/q101chicago Follow Q101 on Twitter HERE: https://twitter.com/Q101Chicago Follow Q101 on Instagram HERE: https://www.instagram.com/q101chicago/?hl=en Follow Q101 on TikTok HERE: https://www.tiktok.com/@q101chicago?lang=enSee omnystudio.com/listener for privacy information.

Brice joins Louie for the entire lunch hour and they talk about the Aggie Baseball vs LSU series, the most intimidating sports environments, AI most overrated football players list (it is a garbage list), and Brice creates one himself.

Garren Kirkman takes the Low & Slow Barbecue Show back to Peachland with a talk about what's happening at Jon G's Barbecue. Garren runs through the proteins and sides on the menu and how breakfast fits into the Barbecue Saturday schedule. Hear why part of the Jon G's business plan remains true to its brewery pop-up roots, and how catering supports the full-time employees who stay busy beyond the one-day weekend barbecue party. How are food prices affecting Jon G's? Garren talks about responding to marketplace changes and offers advice for BBQ food truck owners moving to brick-and-mortar. Don't miss his take on the “barbecue beef” over “Best in the South” lists. Listen today to find out who to expect at this year's Jon G's Jubilee and what he's serving for his fifth year at the Carolina BBQ Festival.  This episode of The Low & Slow Barbecue Show is sponsored by Carolina Barbecue Festival, April 17-18 at Victoria Yards in Charlotte. 30+ pitmasters from the Carolinas and beyond celebrate the traditions of whole hog barbecue while supporting Operation BBQ Relief. Reserve your tickets today for the Kickoff, the Festival, or a full weekend of barbecue.

Brice and Louie talk about the cook-off last weekend, Aggie Baseball vs t.u., nothing to worry about with Bucky Ball?, Brice blames Louie for everythign wrong with the Astros.

Union Barbecue Pitmaster Holden Sasser gives the backstory on his Charlotte-area food truck and catering business. Find out what kind of barbecue to expect when he pops up at a breweryor event in the region – and how seasonal meat and produce availability promise unique menus at each stop. Holden reveals new things he's cooking up at Union Barbecue. Plus, he shares his opinion on where food trucks fit into the Charlotte barbecue scene and how that environment has changed since Union Barbecue launched. Learn more about Holden's restaurant roots and hear him explain why he left another career to enter the industry. Chigger professes his love for Big DEBORAH and don't miss Holden's Union Barbecue menu plans for Charlotte BBQ Night on Friday, April 17 at the Carolina BBQ Festival. This episode of The Low & Slow Barbecue Show is sponsored by Carolina Barbecue Festival, April 17-18 at Victoria Yards inuptown Charlotte. 30+ pitmasters from the Carolinas and beyond celebrate the traditions of whole hog barbecue while supporting Operation BBQ Relief. Reserve your tickets todayfor the Kickoff, the Festival, and a full weekend of barbecue. Visit The Low & Slow Barbecue Show website here!

Louie and Brice go over the BBQ at the Troubadour, Aggie Baseball struggles in pitching, state of the Houston Astros, and they both miss watching ESPN for sports.

They talk a lot of BBQ - the Troubadour Saturday (BBQ Festival), best in Texas, where they go to eat - and it is through out the show today.  Astros Baseball 2026, Brices takes the over on 8.5 wins for A&M football, and texting people have questions.

Welcome to Season 6! Have you ever noticed folks that just live to do for others? Our guest BBQ Dad Jody gives us a peek into his servant's heart and the ups and downs of navigating doing for others without forgetting to do for yourself. Follow Jody on Instagram - @bbqdadjodyand get some catering from @twobros.cateringSupport the showIf you'd like to support this podcast, you can buy me a coffee HERE. Check out the "Keep the Darkness at Bay" Journal & T's Here I'd also appreciate it if you left a 5 star rating and review for the podcast on whichever platform you listen on. Thank You! Special Thanks To: @jasonthe29th - Logo Design @jacobjohnsontunes - Theme Music Pod Decks - Fast 5 Questions DISCLAIMER: Some of the links here are affiliate links, which means I will make a small commission if you click them and make a qualifying purchase, at no extra cost to you :) *I hereby solemnly swear to only promote products and services I actually love and use in my podcast and everyday life!

Brice and Louie go around the Aggie Sports Universe with A&M hoops, Aggie Baseball opening SEC play with OU, A&M Football and Elko is easily a Top 10 coach.

Midwood Smokehouse Pitmaster Matt Barry shares his perspective on Charlotte's evolving barbecue scene and where Midwood Smokehouse fits in. Get the scoop on what Matt's cooking up in partnership with Bojangles for the Carolina BBQ Festival's BBQ Brunch, Brisket and Biscuits at Town Brewing Company in Charlotte. Matt also shares updates on Midwood Smokehouse locations – including a new site at Charlotte-Douglas International Airport – and what it takes to maintain oversight for all of them. This episode of The Low & Slow Barbecue Show is sponsored by Carolina Barbecue Festival, April 17-18 at Victoria Yards in Charlotte. 30+ pitmasters from the Carolinas and beyond celebrate the traditions of whole hog barbecue while supporting Operation BBQ Relief. Reserve your tickets today for the Kickoff, the Festival, or a full weekend of barbecue. Visit The Low & Slow Barbecue Show website here!

Texas Barbecue Queen Alma Vera mixes backyard grilling with local politics to get people invested in their community. We'll discuss how South Texas is overperforming in voting and how Democrats are poised to recapture the Rio Grande Valley!

They talk a bit about Vegas vs Lake Charles.  Then some Aggie Baseball heading into the final non-conference weekend and you know they gotta talk Astros and the injuries have started.

"On this week's edition of Pitmaster, an Old Virginia Smoke podcast, we catch up with Jeremy Garrett, the organizer of the Grand Am Barbecue World Championship. We talk about venue, the vibe and some cool things planned for May!"

The discourse herein elucidates the multifaceted nature of competitive barbecue as we engage with Mr. Paul Holden, a distinguished pitmaster from Willingham's Barbecue in Georgia. A salient point of our dialogue centers around the necessity for a paradigm shift in barbecue competitions, advocating for a greater emphasis on the intrinsic quality of smoked meats as opposed to the superficial allure of sauces. We delve into personal anecdotes, revealing Paul's nostalgic recollections of culinary experiences, particularly his affinity for his mother's turkey pot pie, which stands as a testament to familial bonds and the influence of heritage on culinary practices. Furthermore, our conversation traverses the landscape of competitive cooking, exploring the challenges faced by pitmasters and the evolution of barbecue culture. As we navigate these intricate topics, we invite our listeners to engage with the art of barbecue, underscoring the importance of experimentation and the joy of cooking in one's own backyard.Links referenced in this episode:paintedhillsnaturalbeef.comwillinghams.comCompanies mentioned in this episode:Painted Hills Natural BeefWillingham'sThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Episode 332 features the coauthor of Attorneys in the Baseball Hall of Fame:  A Collection of Biographical Essays, Louis H. Schiff and up-and-coming pitmaster and barbecue aficionado, Brayden Estrela, and Johnny Mags as guest co-host. Louis H. Schiff is a retired judge, attorney, professor, historian and author. During college, he interned with the New York Yankees Class A farm club, serving as public relations director.  He declined a public relations job offer from Yankees owner, George Steinbrenner to pursue law school.  His latest book, which he coauthored with Robert M. Jarvis is, Attorneys in the Baseball Hall of Fame:  A Collection of Biographical Essays which focuses on the 11 people, players, managers, executives, and commissioners, elected into Hall of Fame who were lawyers.  Each inductee is the subject of a detailed essay that recounts their legal education, admission to the bar, and legal career. Brayden Estrela is the pitmaster for the barbecue competition team, Meaty B's BBQ.  His love for barbecue is deep and we are extremely fortunate that our show is one that he listens to as part of his barbecue podcasts listenening repertoire.  Brayden is visually impaired, but it does not stop him as he participatates in barbecue competitions and he wins.  Once you listen to this discussion you will understand what makes Brayden an extremely likeable "barbecue groupie" and why the world of barbecue is lucky to have him involved.  Johnny Mags from the Pit Life BBQ podcast joins us and talks about getting to know and cook with Brayden. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, 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     Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

The episode features an engaging dialogue with Paul Holden, the esteemed pitmaster from Willingham's Barbecue in Georgia. A salient point of discussion revolves around Holden's experiences stepping into the prominent legacy of John Willingham, a revered figure in the barbecue community. Throughout the conversation, we explore the intricate techniques employed in competition barbecue, particularly focusing on the unique vertical cooking methods that define Willingham's style. Additionally, Holden shares insights into the challenges and triumphs of maintaining the revered traditions while fostering innovation within the craft. As we navigate this rich narrative, we also delve into the nuances of flavor profiles, seasoning development, and the vibrant culture surrounding competitive barbecue.Links referenced in this episode:paintedhillsnaturalbeef.comheritagesteel.usoregondungeness.orgpigpowder.comgobarbecuenationjt.comCompanies mentioned in this episode:Painted Hills Natural BeefWillingham'sHeritage SteelPig PowderThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Brice and Louie talk about the NFLPA report, quick look at the Aggie Sports weekend ahead, some college football rules changes, and more.

This is an extra-special Seven Million Bikes; our first ever crossover episode with fellow Saigon-based podcast, Sexy Meat Talks. A massive thank you to Sexy Meat Talk hosts, Joshua Durkin and Mark Gustafson, for being so open and enthusiastic to this collaboration.Mark, from the Chicago area in the U.S., is a Brew Master, Pit Master, and enthusiast of all things Meat! In addition, he is co-founder and co-owner of Quan Ut Ut American BBQ and BiaCraft - Artisan Ales.Josh, is a self-confessed damaged American perpetually creating a guide to living and teaching abroad in Vietnam. He also is an enthusiast of all things meat!We talk about our shared love of beer and experiences of living in Saigon, how they met (and finish each others sentences) and came to create Sexy Meat Talks.This is only Part 1 of this special crossover episode. To listen to Part 2 head over to Sexy Meat Talks to listen on their Website.And don't forget to like their Facebook too.-------------------Theme music composed by Lewis Wright.Main Cover Art designed by Niall Mackay and Le Nguyen.Episode art designed by Niall Mackay, with pictures supplied by guests and used with permission."Send me a message!"Support the show

They go around the world of Aggie Athletics with some Aggie Baseball, Aggie Hoops, and would you take the #10 seed for Aggie Football right now (with a loss to Texas.A very M&W hour with some Astros mixed in.

This week's Pitmaster, an Old Virginia Smoke podcast, we kick of 2026 with what has been making all the noise in the BBQ world this offseason, the co-founders of the BBQ World Cup Shannon Pruitt and Scott Erdmann.  We talk all things BBQ World Cup!

Brice and Louie talk Super Bowl food, squares, and Louie has streamng issues for the Super Bowl.They hit up the rest of the world of sports with Astros, some text messages, and Bucky Ball.

Brice and Louie talk about the latest BBQ cook-off, the Astros 2026, and way to early college football 2026 predictions.

BBQ PitMaster Brice Jones joins Louie for the entire hour inside the Charles Schwab Studio.They go all over the entire world of sports:  Marcel needs to be top 50 this upcoming season, Concepsion over Toney, upcoming BBQ competition, and more.

Episode 326 features scintillating baseball and barbecue talk with baseball savant, Brett Moore and Hey Grill Hey pitmaster, Susie Bulloch and guest co-host, Doug Scheiding Brett Moore is obsessed with baseball and has turned this life-long passion into a one man show and we welcome him back.  In 2018, Brett's wife, Erin helped him create a new game utilizing his encyclopedic baseball knowledge, which Brett then turned into the show, Batter Up!  This highly entertaining show has been nominated for numerous awards.  Brett, also an active blogger, is working on a book about overlooked Baseball Hall of Fame cases.  For more information on Brett and his show go to https://batterup.show/ Sussie Bulloch is a renowned barbecue expert, recipe developer, and founder of the popular food blog Hey Grill Hey at www.heygrillhey.com.  She has appeared on Food Network, participated in and helped set Guinness World Records for the longest team grilling marathon and largest grilling lesson, created successful product lines of rubs, sauces, and a subscription service.  We are joined by guest co-host, Doug Scheiding We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, 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       Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Brice joins Louie inside the Charles Schwab Studio to recap the A&M vs. Miami CFP first-round matchup, discuss Marcel Reed and the Aggie offensive line, highlight the players Texas A&M added through the college football transfer portal, break down the College Football Playoff, and talk Houston Astros baseball.  

(January 13, 2026 - Hour Two)9:14 - Let's have an open talk about WBC, Smoke Slam and some other things going on in the BBQ landscape!9:35pm - Robert Moss - Monthly Segment10:14pm - Chris Allerton - Pocket Pitmaster Pro10:35pm - Joe Veazey - Creator of the BBQ MapAll this plus a new "Would You Rather" YouTube Poll Question of the week and results from last week's poll.The BBQ Central Show SponsorsSmokin Pecan Pellets – Use promo code “BBQCENTRAL” For 10% Off Your OrderPrimo GrillsBig Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

Leonard Botello is the owner and Pit Master of Truth BBQ, which currently has two locations in Houston and Brenham, TX. Leonard grew up in restaurants with his family and went on to study Biology at A&M. He pivoted to BBQ when he had his first real eye-opening experience with craft BBQ. In 2015 he opened the first Truth BBQ in Brenham, Texas and in 2019 he opened the second location in Houston.  Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - Cerboni - Cerboni is an all-in-one financial solution for restaurants. Reliable tax preparation & Business incorporation. Seamless Payroll and compliance report. Strategic CFO Services That Drive Business Growth. Detailed, custom reporting for complete financial clarity. Dedicated support for restaurants & Multi-location businesses. End-to-end financial management under one roof. - US Foods®. Make running your foodservice operation easier and more efficient with solutions from US Foods®. Utilize a suite of digital tools, like the all-in-one foodservice app MOXē®, and enjoy exclusive access to quality Exclusive Brands products. Learn how partnering with US Foods helps you get more out of your business by visiting www.usfoods.com/expectmore - Today's guest recommends: Toast Restaurant 365 Paycom MarginEdge Guest contact info:  Website: https://truthbbq.com Thanks for listening! Rate the podcast, subscribe, and share! 

Episode 324 features our annual National Baseball Hall of Fame discussion for the Class of 2026 with journalist, Bill Chuck, Canadian Baseball Hall of Fame Executive, Scott Crawford, writer and performer, Brett Moore, and pitmaster, Doug Scheiding Ask a journalist, the Canadian Baseball Hall of Fame executive, a writer/performer, and a pitmaster  for their thoughts on the 2026 Baseball Hall of Fame ballot and you get a rousing, educational, controversial, and entertaining discussion. Bill Chuck, Scott Crawford, Brett Moore, and Doug Scheiding know their baseball and each has their own opinions which you may or may not agree with, but we hope all can agree they are fun to listen to.  When the 2026 voting results are announced we will know who will be enshrined in Cooperstown, but until then the debate continues and Bill, Scott, Brett, and Doug make very good arguments for their chosen candidates. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, 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     Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Former Major League Baseball pitcher, Steve Trachsel and Chef Jason Morse with help from pitmaster, Doug Scheiding, sling a heaping helping of baseball and barbecue talk on episode 323 Steve Trachsel was a Major League pitcher for 16 years.  Known primarily for his time with the Chicago Cubs and the New York Mets, he also played for the Tampa Bay Devil Rays, the Toronto Blue Jays, and the Baltimore Orioles.  He first joined us on episode 127 and then again on episode 143 during which he discussed a masterful gem he threw against the Boston Red Sox as he outdueled Pedro Martinez.  In this appearance we discuss the game he pitched on August 26, 2005 as he returned to the rotation after an injury and beat the San Francisco Giants 1-0.  The one run was supplied by David Wright's solo home run in the second inning.  Steve is a huge fan of barbecue and we are joined by Pitmaster, Doug Scheiding as all of us talk baseball and barbecue.  Chef Jason Morse aka Chef J had his first experience grilling and smoking meats when he was a Boy Scout.  His passion was further stoked during childhood visits to the Hawaiian island of Kauai, where his grandfather served in the U.S. Army, exposing him to a culture that honors fire-smoked cuisine.  As a teenager, Jason was frying up tortillas at a Mexican restaurant and honing his knife skills at a steakhouse in the suburbs of Minnesota.  Jason then pursued a culinary degree at Johnson & Wales University.  Chef J serves as Ace Hardware's national chef spokesperson and BBQ expert.  He also runs a culinary consulting business, 5280 Culinary.  He has led Colorado Proud campaign initiatives to promote the quality of locally produced meats and agriculture.  Chef J led a healthy cooking education program for nearly 70,000 Denver, Colorado kids. His service earned him an invite to help launch a White House initiative called the ‘Chefs Move to Schools‘ program, impacting millions of kids in their knowledge of nutritious cooking.  He is also the proud founder of Chef J's BBQ Provisions, a line of flavor-packed products that elevate his inventive BBQ recipes and can be found at Ace Hardware stores.  For more information on Chef Jason Morse go to https://chefjasonmorse.com/ We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, 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     Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Pharaoh, like Joseph, had clairvoyant dreams foretelling his future. Joseph dreamed of his ascent to kingship and his brother's subjugation before him. Pharaoh dreamed of Egypt experiencing 7 years of unprecedented plenty and abundance to be followed by 7 years of grinding famine. There's a major difference though in the timeline of the of the […]

Pharaoh, like Joseph, had clairvoyant dreams foretelling his future. Joseph dreamed of his ascent to kingship and his brother's subjugation before him. Pharaoh dreamed of Egypt experiencing 7 years of unprecedented plenty and abundance to be followed by 7 years of grinding famine. There's a major difference though in the timeline of the of the implementation of these dreams though. Pharaoh's dreams occurred right before the 7 years of plenty began. With regards to Joseph's dreams, 13 years elapsed between the dreams and their implementation. In this very interesting Parsha podcast, we share a very profound and transformative idea regarding those 13 years that separated the prophecy from its actualization. We also learn a penetrating insight into the imperative to make the most of the various years of plenty in our lives. It's important to not forget about the impending years of famine when you are awash in an ocean of grain, of all types.– – – – – – – – – – – – – – – – – – – – – –DONATE: Please consider supporting the podcasts by making a donation to help fund our Jewish outreach and educational efforts at https://www.torchweb.org/support.php. Thank you!– – – – – – – – – – – – – – – – – – – – – –NEW TORCH Mailing Address POBox:TORCHPO BOX 310246HOUSTON, TX 77231-0246– – – – – – – – – – – – – – – – – – – – – –Email me with questions, comments, and feedback: rabbiwolbe@gmail.com– – – – – – – – – – – – – – – – – – – – – –SUBSCRIBE to my Newsletterrabbiwolbe.com/newsletter– – – – – – – – – – – – – – – – – – – – – –SUBSCRIBE to Rabbi Yaakov Wolbe's PodcastsThe Parsha PodcastThe Jewish History PodcastThe Mitzvah Podcast This Jewish LifeThe Ethics PodcastTORAH 101 ★ Support this podcast ★

In today's episode, I'm joined by Ian Timmons and Billy Knox, founders of Beefy, and one of my favorite new snacks—featured in our Winter Foodbevy Insider Box.We talk about:what went wrong (and right) in early R&Dthe complexity of manufacturing and scaling a brand-new product formatthe GTM strategy that got Beefy their early tractionwhere they're headed next as they expand beyond DTCStartup to Scale is a podcast by Foodbevy, an online community to connect emerging food, beverage, and CPG founders to great resources and partners to grow their business. Visit us at Foodbevy.com to learn about becoming a member or an industry partner today.

Is Disney's BBQ any good? Where is one of the best sandwiches Heath has ever eaten? There was a lot of travel behind the scenes this week at the Shootin' The Que Podcast. Candace headed to Florida to the happiest place on earth and gives her honest review of their barbecue offering. Heath headed north to Cape Girardeau of the Dinner With A Pitmaster event and discovered a most stop sandwich shop that you can't miss. Hear all about it and the upcoming Black Friday deals on today's episode of the Shootin' The Que podcast!0:00 - Start0:36 - Candace's Trip To Disney9:30 - Dinner With A Pitmaster11:50 - The Relish Sandwich Bar18:24 - B.E. Scott's Whole Hog23:23 - Overall Thoughts On Cape Girardeau Event25:00 - Rolling Into ThanksgivingJoin 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#podcast #bbq #disney #pitmaster #sandwich #relishsandwichshop #capegirardeau #thanksgiving #blackfriday #deals #shootintheq #heathriles

On this episode of Pitmaster, an Old Virginia Smoke podcast, we reminisce with Jason Wagner, aka Wags from Wag's Backwoods BBQ, who won the American Royal Open Championship a few days ago in Kansas City.  Luke and Wags chat about sharing the stage together and get into some of the things that makes Wag's Backwoods BBQ tick.

In this episode, Carl sits down with Stan Hays, co founder and CEO of Operation BBQ Relief, to talk about what it really looks like to feed people on the worst day of their lives. From the recent deployment to Jamaica after a massive hurricane to the emotional weight of serving their thirteen millionth meal, Stan shares the stories behind the numbers, including the moment a simple pulled pork sandwich became a symbol of love, humanity and hope.Joining the conversation in studio is champion pitmaster Tillman Lee Nelson III of Tillmans BBQ. Tillman rolls in with award winning brisket, his Perfect 200 rub and honest talk about the grind of the competition circuit, marriage on the road, barbecue family and why he still watches every face in the room when people take that first bite. Together, Stan and Tillman dig into why barbecue has such a deep emotional pull, how the barbecue community shows up for each other, and what it means to use food as a vehicle for comfort, connection and service.Key takeaways: • What it takes for Operation BBQ Relief to activate in places like Jamaica and why safety, dignity and cultural respect matter as much as the food. • How a pulled pork sandwich, a parking lot and one stranger's gratitude helped Stan find his “why” and changed how he sees the work forever. • Why competitive barbecue is a family sport for Tillman, how his wife Amy became the real secret weapon, and why the barbecue community feels like a second family. • Simple ways listeners can get involved, from volunteering with OBR at OBR.org to supporting the people doing the cooking in their own communities.About Walk-In Talk Podcast and Walk In Talk Media:Walk-In Talk Podcast is hosted by food industry veteran and storyteller Carl Fiadini, shining a light on the flavor, the hustle and the heart of the industry. Walk-In Talk is the official podcast for the New York, California and Florida Restaurant Shows and the Pizza Tomorrow Summit, and the on-site media partner for the US Culinary Open at the NAFEM Show. Walk In Talk Media is also the North American media platform for The Burnt Chef Project and regularly supports cause driven partners like Operation BBQ Relief and Hogs for the Cause. Recorded at Ibis Images Studios, where food photography comes alive and Carl gets the first bite. Learn more at thewalkintalk.com.Mentioned in this episode:Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs. Metro Foodservice Solutions Kitchen and back-of-house systems for better flow and function.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

Before becoming a BBQ chef, I was a firefighter and worked in EMS. I got into BBQ watching my dad cook on his Weber Kettle grill as a kid. After a nasty divorce, the BBQs stopped, and it became just a memory after watching some YouTube videos on BBQ (BBQ Pit Boys, HowtoBBQright, Meat Church, etc.). I decided to purchase my first smoker on Amazon. Many years later, we developed the Michigan BBQ Addicts. We were founded on the idea that anyone can cook Pit Master quality BBQ free of judgment. We got our start in the height of the pandemic when all we had time for was cooking at home. After getting ROASTED online for sharing a recipe on a Meat Church Congregation page on Facebook, my wife and I decided we would make a group that inspired learning in a judgment-free environment. We started a Facebook group in 2020, then launched our TikTok page in July 2021. From there, we blew up online! In October of 2021, I lost my job due to the pandemic. This gave me time to focus on my content until I could find a job. We made lemonade with the lemons we got and started Roll for BBQ after watching Adventures in Aardia on TikTok. This really helped us grow into the DnD community in a way we never would have predicted. Since then, we've been viewed over 30 million times on all our platforms and continue to grow daily! We now work closely with Char-Griller Grills, How to BBQ Right, Royal Oak Charcoal, The Caveman Style Knives, and Yeti Coolers. I went from watching my dad BBQ for us to having him watch me cook at a professional level. Our next big front is navigating the ever-changing TikTok platform and growing our community with a Baby.  

The Left and the Right Deserve Each Other https://www.odwyerpr.com/story/public/23694/2025-10-03/left-right-deserve-each-other.html Bill Burr Destroys His Reputation https://youtu.be/PECQihXJb_g?si=kFBcglMmm1tWs4c8 00:00:00 – Cold Open, CB Radio Day & Show Plans Kicks off with loose banter about “National CB Day” vs. truckers, old-school CB culture, travel plans, and lining up guest co-hosts; sets a playful tone before hinting at heavier news. 00:10:00 – “Escaping the Simulation” Article They dissect a Popular Mechanics piece (and Roman Yampolskiy's ideas) on whether we can exit a simulated reality, poke holes in the write-up, and riff on paradoxes, mass meditation, and overloading “the system” with AI fluff. 00:20:00 – Books & Models of Reality Bringing in My Big TOE (Tom Campbell), The Holographic Universe (Talbot), and The Simulation Hypothesis (Virk), Mike contrasts “level 2” takes with richer frameworks—e.g., distributed-mind generation of reality vs. a Linux-in-the-sky overseer. 00:30:00 – Can You Really Get Out? They argue escape likely requires death or radical detachment (no attachments, near-Zen), invoke “life review,” karma/progression RPG mechanics, and conclude there's no cheap hack—only becoming a better human. 00:40:00 – Mind Power, NPCs & Inner Monologue Into consciousness: people without inner monologues/mental imagery, social-cue humor, and how thought quality affects health and “the sim.” They chew on whether offloading thinking to AI weakens individual processing and spawns weirder glitches. 00:50:00 – Headlines: Drones, War Talk & Odd Death Quick hits: NATO-airspace drone incursions; skepticism about Venezuela “seize the airfields” stories; and a troubling Texas case (GOP staffer death by self-immolation) with sealed records that fuels speculation. 01:00:00 – Transparency & Global Gen-Z Protests On sealed files, political ties, and why Gen-Z is protesting globally—social-media chain reactions from Madagascar to Nepal; digital natives demanding change in the streets. 01:10:00 – Libya, UK Digital IDs & BoBo Craze Libya headlines resurface; talk turns to rumored UK digital ID rollouts (timing, pushback), then a detour into BoBo collectible toys, pop-culture virality, and retail charts going bonkers. 01:20:00 – Saudi Soft Power: EA & Entertainment Saudi Arabia's Public Investment Fund keeps buying influence—EA deal talk, AI plays, and mega-city “The Line”; frames the Riyadh comedy festival as part of a broader rebrand. 01:30:00 – Riyadh Comedy Festival: Burr & Chappelle Bill Burr gets roasted for cashing a $1.5M+ gig and praising KSA after slamming billionaires; Chappelle says it's “easier to talk here than in America.” They wonder who was invited, who wasn't, and whether any set will be released. 01:40:00 – Pitmaster… Deodorant?! Cratchet corner: Progresso launches BBQ-smoke “Pitmaster” deodorant to pair with its soup line; sold-out “Pit Kits” spur jokes about meme products and manufactured scarcity. 01:50:00 – “Jetpack Man” over LAX: Files Drop FOIA'd FBI docs muddy the mystery: pilots describe a humanoid-looking object with no visible propulsion; not a balloon, maybe not a person—just more questions and withheld pages. Cue wild “monkey suit goblin” punchlines. 02:00:00 – AI Music & Wrap They debut/talk AI-assisted songs (“Peg Your Jeans…”, “Chubby Puppy”), muse on 90s-grunge vibes, and plug Patreon/next shows. Nostalgic music talk closes the loop. Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research ▀▄▀▄▀ CONTACT LINKS ▀▄▀▄▀ ► Website: http://obdmpod.com ► Twitch: https://www.twitch.tv/obdmpod ► Full Videos at Odysee: https://odysee.com/@obdm:0 ► Twitter: https://twitter.com/obdmpod ► Instagram: obdmpod ► Email: ourbigdumbmouth at gmail ► RSS: http://ourbigdumbmouth.libsyn.com/rss ► iTunes: https://itunes.apple.com/us/podcast/our-big-dumb-mouth/id261189509?mt=2  

This week on the HowToBBQRight Podcast, Malcom's had a tough run in our pick ‘em league—but the Vikings have been looking great lately (00:14)! Nothing beats a classic BBQ plate, and Malcom put together a killer spread this past weekend (02:40). Everyone loves a good sausage and cheese plate at a party, but we're sharing the top-secret sauce that will take yours to the next level (06:49). Plus, our Blue Plate BBQ Sauce concentrate finally came in and it tastes absolutely killer (12:45). Malcom made his very first poke bowl this week, and it might just become a new family favorite (15:22). We're diving into some of the dumbest BBQ hills you're willing to die on, get ready for some hot takes (26:26)! In a few months, we're heading to Hondo, Texas, to hang out at Al Frugoni's Live Open Fire Meetup and it's going to be a blast (33:25). If you're curious about the best time to buy pork or beef, we're breaking down the seasonal trends to help you score the best deals on meat (36:05). Thinking about getting a Buffalo Chopper? We're sharing our honest thoughts on whether it's actually worth the investment (41:47). We also break down why the Primo Ceramic Grill might be your next go-to cooker (46:20), and why the Buttula remains one of our all-time favorite BBQ tools (47:02). If you're running your Big Green Egg at 250°F but your internal temps are spiking, here's what might be going wrong and how to fix it (48:25). Only have a 14” kettle grill? No problem, we're sharing tips to help you cook up mouthwatering ribs on it (50:13). And finally, we all love beef short ribs, but here are a few creative ways to take them to the next level (51:48)!