Podcasts about sauces

Segments The Tallest Unclimbed Mountains Trek Propaganda: Roundup Is Being Sprayed in National Forests. Here's What PCT Hikers Should Know by Kelly Floro QOTD:  Would you rather give up sauces or kissing? Triple Crown of Ways NOT to die Mail Bag 5 Star Review [divider] Check out our sound guy @my_boy_pauly/ and his coffee. Sign up for the Trek's newsletter Leave us a voicemail! Subscribe to this podcast on iTunes (and please leave us a review)!  Find us on Spotify, Stitcher, and Google Play. Support us on Patreon to get bonus content. Advertise on Backpacker Radio Follow The Trek, Chaunce, Badger, and Trail Correspondents on Instagram. Follow Backpacker Radio, The Trek and Chaunce on YouTube. Follow Backpacker Radio on Tik Tok.  Our theme song is Walking Slow by Animal Years. A super big thank you to our Chuck Norris Award winner(s) from Patreon: Alex and Misty with NavigatorsCrafting, Alex Kindle, Andrew, Austen McDaniel, Bill Jensen, Brad & Blair Thirteen Adventures, Bret Mullins aka Cruizy, Bryan Alsop, Carl Lobstah Houde, Christopher Marshburn, Clint Sitler, Coach from Marion Outdoors, Eric Casper, Erik Hofmann, Ethan Harwell, Gillian Daniels, Greg Knight, Greg Martin, Griffin Haywood, Hailey Buckingham, Jackson Storm, JaredNotFromSubway, Jason Kiser, Jason "The Snail" Snailer, Luke Netjes, Matty in AZ, Patrick Cianciolo, Randy Sutherland, Rebecca Brave, Rural Juror, Sawyer Products, The Saint Louis Shaman, Timothy Hahn, Tracy 'Trigger' Fawns A big thank you to our Cinnamon Connection Champions from Patreon: Bells, Benjy Lowry, Bonnie Ackerman, Brett Vandiver, Chris Pyle, Dakota J, David Neal, Dcnerdlet, Denise Krekeler, Jack Greene, Jeanie, Jeanne Latshaw, Lloyd Harris, Merle Watkins, Peter, Quenten Jones, Ruth S, Salt Stain, Sloan Alberhasky, and Tyler Powers

You're NOT going to agree with most of them INCLUDING #1 on the list

Heath and Candace sit down with Jacey "BBQ Bugsy" Blurton and her dad, Jack Blurton, to discuss Jacey's incredible win in the Patio Porkers division at the 2026 Memphis in May World Championship Barbecue Cooking Contest. At just 13 years old, Jacey is already competing against some of the best pitmasters in BBQ and proving she belongs among the sport's top talent. We discuss her recent success, how she got started in BBQ at such a young age, what she's learned along the way, and what's next for Bugsy Que as she continues to make a name for herself in competition BBQ.Shop Heath Riles BBQ: https://www.heathrilesbbq.comFollow Heath Riles BBQ:Facebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/X: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles, pitmaster• 82x BBQ Grand Champion• '22, '24, '25, and '26 Memphis in May World Rib Champion • 2025 & 2026 Memphis in May Grand Champion• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections

Shop Heath Riles BBQ: https://www.heathrilesbbq.comFollow Heath Riles BBQ:Facebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/X: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles, pitmaster• 82x BBQ Grand Champion• '22, '24, '25, and '26 Memphis in May World Rib Champion • 2025 & 2026 Memphis in May Grand Champion• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections

Robert Harmon better known as Uncle Bob is the founder and creative force behind the brand, Uncle Bob's Sauces and Rubs.  Uncle Bob's love for cooking and BBQ started at a young age, and he quickly became known for his delicious creations. He began entering cooking competitions, where he honed his skills and passion for cooking. As his reputation grew, he decided to share his passion with the world, and Uncle Bob's sauces and rubs was born in 2022.  Go to https://theunclebobs.com for more information on Uncle Bob and his products. Christopher Hebert is an author, as well as a former senior editor for the University of Michigan Press and is Associate Professor of English and Director of Creative Writing at the University of Tennessee. His latest novel, Delivery incorporates his love of baseball, especially, the New York Mets.  The story follows a talented high-school baseball player named Gabe who, after an injury shakes his confidence, spends a summer working as a pizza delivery driver in 1993. Go to https://www.christopherhebert.com/?utm_source=chatgpt.com for more information on Christopher Hebert and his books. 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/ To team up against prostate cancer go to https://fansforthecure.org/ for Fans for the Cure, and to subscribe to Bill Chuck's newsletter, Billy-Ball go to  https://billchuck.substack.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.

Are you struggling with chronic symptoms that you can't explain or get rid of, and nothing you've tried has worked? Do you have symptoms all over your body, from rashes to diarrhea to headaches, fatigue, and tinnitus, but no diet, doctor, or supplement you've tried has helped? Do you have a history of estrogen dominance, hypothyroidism, candida, SIBO, IBS, or toxic mold exposure - but even when trying to address these issues, you don't feel better? If so, this episode is for you. On today's episode, I'm diving into salicylate sensitivity. Salicylate sensitivity, or salicylate intolerance as called by some, is an issue that someone can develop for a variety of reasons, but is increasingly common in the chronically ill population. And, unfortunately, it is often overlooked or forgotten about by both conventional and holistic practitioners. That's why, in today's episode, I'm breaking down everything you need to know about salicylate sensitivity. I'll be going over:Salicylate sensitivity symptomsHow to test for salicylate sensitivityWhat salicylates are What foods and medications are high in salicylatesCauses of salicylate sensitivity And a natural treatment pathway to reverse your salicylate sensitivity Salicylate sensitivity is real, but it doesn't have to be a permanent sensitivity. And today, I'm going to show you exactly how to find and address your root causes of salicylate sensitivity. TIMESTAMPS:00:00 - Mystery Symptoms Intro 00:34 - What Is Salicylate Sensitivity 01:42 - Podcast Welcome Disclaimer 02:52 - Why This Episode Matters 05:06 - Salicylates Explained 07:51 - Common Symptoms Breakdown 10:51 - How To Test It 14:09 - Low Salicylate Diet Basics 16:17 - Foods Meds And Prep Tips 21:44 - Boost Phenol Processing 23:34 - Root Causes To Fix 24:19 - Nutrient Deficiencies Links 29:55 - Sulfation PST And Gut Overgrowth 34:12 - Hormones Thyroid Genetics Allergy 37:59 - Wrap Up Next Steps EPISODES MENTIONED:171// 3 Dairy Free Foods for Creamy Cheese, Sauces, and PIZZA298// Low Stomach Acid Explained: A Real Root Cause of Acid Reflux, Candida, Constipation, and SIBO159// Copper Toxicity: A Hidden Cause Behind Constipation & PMS289// How a Calcium Shell Drives Fatigue, Anxiety, and IBS301// Candida isn't a root cause – this is what's really causing it235// SIBO Symptoms, SIBO Testing, and Why SIBO Treatments Fail300// Hypothyroidism isn't a root cause. Here's what is.302// Estrogen Dominance Explained: Symptoms, Signs, and the Real Causes of High Estrogen WORK WITH US:Option #1)

Are you struggling with chronic symptoms that you can't explain or get rid of, and nothing you've tried has worked? Do you have symptoms all over your body, from rashes to diarrhea to headaches, fatigue, and tinnitus, but no diet, doctor, or supplement you've tried has helped? Do you have a history of estrogen dominance, hypothyroidism, candida, SIBO, IBS, or toxic mold exposure - but even when trying to address these issues, you don't feel better? If so, this episode is for you. On today's episode, I'm diving into salicylate sensitivity. Salicylate sensitivity, or salicylate intolerance as called by some, is an issue that someone can develop for a variety of reasons, but is increasingly common in the chronically ill population. And, unfortunately, it is often overlooked or forgotten about by both conventional and holistic practitioners. That's why, in today's episode, I'm breaking down everything you need to know about salicylate sensitivity. I'll be going over:Salicylate sensitivity symptomsHow to test for salicylate sensitivityWhat salicylates are What foods and medications are high in salicylatesCauses of salicylate sensitivity And a natural treatment pathway to reverse your salicylate sensitivity Salicylate sensitivity is real, but it doesn't have to be a permanent sensitivity. And today, I'm going to show you exactly how to find and address your root causes of salicylate sensitivity. TIMESTAMPS:00:00 - Mystery Symptoms Intro 00:34 - What Is Salicylate Sensitivity 01:42 - Podcast Welcome Disclaimer 02:52 - Why This Episode Matters 05:06 - Salicylates Explained 07:51 - Common Symptoms Breakdown 10:51 - How To Test It 14:09 - Low Salicylate Diet Basics 16:17 - Foods Meds And Prep Tips 21:44 - Boost Phenol Processing 23:34 - Root Causes To Fix 24:19 - Nutrient Deficiencies Links 29:55 - Sulfation PST And Gut Overgrowth 34:12 - Hormones Thyroid Genetics Allergy 37:59 - Wrap Up Next Steps EPISODES MENTIONED:171// 3 Dairy Free Foods for Creamy Cheese, Sauces, and PIZZA298// Low Stomach Acid Explained: A Real Root Cause of Acid Reflux, Candida, Constipation, and SIBO159// Copper Toxicity: A Hidden Cause Behind Constipation & PMS289// How a Calcium Shell Drives Fatigue, Anxiety, and IBS301// Candida isn't a root cause – this is what's really causing it235// SIBO Symptoms, SIBO Testing, and Why SIBO Treatments Fail300// Hypothyroidism isn't a root cause. Here's what is.302// Estrogen Dominance Explained: Symptoms, Signs, and the Real Causes of High Estrogen WORK WITH US:Option #1)

We draft the best condiments/sauces with our good friend Boge.

Heath sits down with Ruthless Hogs BBQ pitmaster Kaleb Green to talk all things competition BBQ, including the current season, consistency on the competition trail, dialing in flavors and tenderness, and what it takes to compete at a high level week after week. The two also dive into contest prep, cooking strategy, and the mindset behind staying competitive throughout the season.Shop Heath Riles BBQ: https://www.heathrilesbbq.comFollow Heath Riles BBQ:Facebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/X: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles, pitmaster• 82x BBQ Grand Champion• '22, '24, '25, and '26 Memphis in May World Rib Champion • 2025 & 2026 Memphis in May Grand Champion• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections

Introducing the All Def SquADD Cast show “Versus". It's a podcast with the OG SquADD! Each week, the SquADD will debate topics and vote at the end to see what wins. Versus airs every Monday and you can download and listen wherever podcasts are found.Special GuestJordan Conley Dion LackThis Week We DiscussGive Up Kissing vs All Sauces 5 Million Now vs Everything Under $1000 Is FreePermanent Clown Make Up vs Clown Outfit

Show Open, Replay of GBAG of the Day Champ, Zach Wolchuk has Top 10 Fast Food Sauces, and Eric Chiofalo talks all things NBA Playoffs with Around the Rim.

Heath and Candace recap an unforgettable week at Memphis in May World Championship Barbecue Cooking Contest as Heath Riles BBQ becomes the first team in 42 years to win back to back Grand Championships. From ancillaries and demos to rib prep, finals judging, and another 1st Place Rib finish, they break down everything that went into one of the biggest weeks in team history.Shop Heath Riles BBQ: https://www.heathrilesbbq.comFollow Heath Riles BBQ:Facebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/X: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles, pitmaster• 82x BBQ Grand Champion• '22, '24, '25, and '26 Memphis in May World Rib Champion • 2025 & 2026 Memphis in May Grand Champion• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections

Dr. Don and Professor Ben talk about the risks of eating ranch dressing stored in a warm car for an extended period of time. Dr. Don - not risky

Allen and RD are back, knockin back a few cold ones and having a chat. Thanks for watching!

I had a really fun time chatting with Cassandra Lam, the co-founder of Mama Lam's, a maker of authentic Malaysian sauces. Visiting from Queens, New York, Cassandra and her husband, Ken, joined me @onwaverly 's Clubhouse to share their origin story as well as their favorite ways to eat Mama Lam's sauces! You can get Mama Lam's sauces online or perhaps locally at a store near you! Check out https://mamalams.com/ to find out where.  Come check out our new website www.infatuasian.com and see what's new at the pod! Follow us @infatuasianpodcast on social media, or write to us at infatuasianpodcast@gmail.com Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by @invictusquartet Cover Art and Logo designed by Justin Chuan @w.a.h.w (We Are Half the World) #asianpodcast #asianamerican #infatuasian #representationmatters

Memphis in May week is finally here, and Heath is heading back to defend his crown. In this episode, the team breaks down final prep, the full week schedule, rib cook strategy, ancillaries, and everything that goes into getting ready for the biggest stage in BBQ.Shop Heath Riles BBQ: https://www.heathrilesbbq.comFollow Heath Riles BBQ:Facebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/X: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles, pitmaster• 81x BBQ Grand Champion• '22, '24, and '25 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections

Heath and Candace are joined by live fire expert Al Frugoni and Memphis in May VP Kevin Grothe to break down everything heading into Memphis in May. With the event just a week out, they dive into final prep, behind-the-scenes planning, and the all-new Open Fire World Championship—what it is, why it's a great fit, and what fans can expect from the experience this year.Shop Heath Riles BBQ: https://www.heathrilesbbq.comFollow Heath Riles BBQ:Facebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/X: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles, pitmaster• 81x BBQ Grand Champion• '22, '24, and '25 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections

Is your food sensitivity list growing, despite eating right or doing things to try to heal your gut? Are you dairy free, gluten free, grain free, or on a restrictive diet like the low FODMAP diet and dreaming about the day you'll be able to eat foods you love again? Have you been told that you'll never be able to eat a food again like dairy, gluten, wheat, or corn - but you want to know if anyone has ever successfully reversed severe sensitivities to any of these? If you said yes to any of these questions, this episode is for you. Today, I'm sharing my very real, very personal story about how I recently discovered that I no longer have a dairy intolerance. After more than a decade of having gas, bloating, and bowel movement alteration after eating cow dairy - I suddenly don't anymore. That's why, in today's episode, I'm sharing ALL the details:When my dairy intolerance started (and the super unusual dairy intolerance symptom I got with it)Why I think it startedWhy I never thought I'd be able to eat cow dairy againThe best dairy intolerance test I recommend for anyone wanting to test their sensitivity to dairyHow my dairy intolerance led me to my constipation, IBS, and amenorrhea diagnosesThe exact path I took that led me to this year and discovering I can eat dairy againMy top tips for how you can repeat the exact steps I took, 10x faster, and get the same results If you're looking for a real story from a real person who found healing in the last place she expected, and want to know how you may be able to duplicate my results for yourself - keep on listening. You don't want to miss this episode. TIMESTAMPS:00:00 - Food Sensitivity Hope 00:36 - Dairy Intolerance Gone 01:58 - Podcast Welcome 03:07 - Temporary vs Permanent 07:03 - Testing Dairy Safely 09:47 - Costco Cheese Moment 12:04 - How It Started 13:42 - 2015 Gut Breakdown 16:04 - Three Healing Phases 18:47 - Parasites And Biochemistry 21:30 - Mold Connection 29:21 - Clean Version Steps 30:17 - Free Constipation Guide 31:42 - Closing Encouragement EPISODES MENTIONED:267// The Best Food Sensitivity Test for You, with Vibrant Wellness119// Get OFF the Low FODMAP Diet in 3 Simple Steps171// 3 Dairy Free Foods for Creamy Cheese, Sauces, and PIZZA293 // 10 Best Protein Powders for Gut Health (Dairy-Free + Gluten-Free) WORK WITH US:Option #1)

Don Doty and Wendy Becker were both comfortable in their culinary positions, but memories of a trip to Rome inspired Don to make a bold move—open a new restaurant late in his career. The gamble paid off as Cibo Vino is thriving and supplying downtown Omaha with a welcoming, down-home Italian experience.

This week on the podcast, we're recapping Southaven Springfest, including Heath having to back out last-minute after getting sick and how tough it was to miss the weekend. We'll also turn the page and look ahead to Memphis in May—what's coming up, getting prepared, and what the next two weeks look like heading into one of the biggest events of the year.Shop Heath Riles BBQ: https://www.heathrilesbbq.comChapters:Intro 0:00Springfest 0:25Top 5 BBQ Tools 10:20Viewer Questions 16:36Outro 28:53Follow Heath Riles BBQ:Facebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/X: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles, pitmaster• 81x BBQ Grand Champion• '22, '24, and '25 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections

This week on Chasing the Rabbit, the pastors take a winding road from debating the proper pronunciation of “cruller” (or is it crawler… or wagon wheel?) to discussing favorite barbecue sauces, getting caught in Savannah rainstorms, and surviving long-distance hikes and rucks. Somewhere between grilled chicken, microwaved foil disasters, and sous vide steak experiments, the conversation turns to one of the most powerful resurrection stories in Scripture—the Road to Emmaus.In Luke 24, two discouraged followers walk seven miles away from Jerusalem, confused and heartbroken after the crucifixion of Jesus. What they don't realize is that Jesus Himself is walking beside them. Why did He choose to reveal Himself this way? Why the long walk before the revelation? And what does it teach us about how God meets us in our own confusion, disappointment, and everyday conversations?The team unpacks the beauty of this resurrection appearance—how despair turns to joy, how Scripture comes alive, and how Jesus often reveals Himself in the ordinary moments of life.Also in this episode:The great cruller vs. crawler debate continuesFavorite barbecue sauces from Georgia, the Carolinas, and beyondRainstorm survival storiesLongest distance everyone has ever walkedWhy Jeremy may never climb into a top bunk againHow Jason almost burned down the church with a microwavePlus, a special reminder about First Steps, a great opportunity for kids and parents to talk about salvation, baptism, and following Jesus.Listen, laugh, and chase a few rabbits with us. 

On this week's podcast, Heath and Candace break down Springfest week as competition BBQ season kicks off, sharing what goes into gearing up for a busy stretch of contests. They also dive into Heath's top 5 BBQ tools and answer viewer questions, covering everything from prep to what really matters on the pit.Shop Heath Riles BBQ: https://www.heathrilesbbq.comChapters:Intro 0:00Springfest 0:25Top 5 BBQ Tools 10:20Viewer Questions 16:36Outro 28:53Follow Heath Riles BBQ:Facebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/X: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles, pitmaster• 81x BBQ Grand Champion• '22, '24, and '25 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections

durée : 00:02:14 - Le Dialogue des cuisines - par : Mory Sacko - Cette semaine, Mory Sacko met les sauces à l'honneur à travers deux recettes : le beurre blanc et la sauce au poivre.

Kurt Smith is a staff writer for JerseyMan and MiamiMan magazines, an occasional contributor to Stadium Journey magazine/blog, and former NASCAR writer for the Charlotte Observer and the Frontstretch website.  He also writes web content for VisionLine Media, a website design team.  We spoke to him about his website, Ballpark E-Guides:  True Insider Fan Guides to MLB Ballparks, https://ballparkeguides.com/  The website is a great resource for ballpark information, including tips and money-saving hacks.  Kurt provides details on obtaining cheaper tickets, saving money on parking, and what to eat once in the stadium. Joel Fleetwood is part of the Meat Rushmore Barbecue competition team.  Meat Rushmore BBQ started as just a way for some friends to get together and have a good time.  They are an award-winning Kansas City barbecue team.  Winners of the 3rd Annual Made for KC BBQ Championship, with the grand prize including a residency at Kansas City International Airport.   They also have their award-winning Meat Rushmore BBQ Rubs & Sauces available for sale for home use. 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.

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] This is a good one! Scott Conant and Andrew go back a long way, and boy, does it show in this friendly and expansive conversation that covers everything from Scott's newish line of pasta sauces Martone Street, to his restaurants, to his longtime role as a key cast member on TV's Chopped. They also touch on the evolution of celebrity chef culture, how restaurants change over time, and a few of the industry characters they've both enjoyed knowing over the years. We're going a little long on this episode ... stick around for all of it, and hope you have as much fun as Andrew and Scott did! Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

On this week's podcast, Heath recaps an epic Costa Rica fishing trip filled with blue marlin, billfish, and nonstop action offshore. Heath and Candace also talk through their Easter weekend, and Heath dives into the recent backlash around his take on the 3-2-1 rib method. Hear why he thinks it's outdated, overrated, and what he believes works better for great ribs.Shop Heath Riles BBQ: https://www.heathrilesbbq.com/collections/allChapters:Intro (0:00)Busy BBQ Season (0:40)Costa Rica Fishing Trip (4:33)Easter Recap (24:00)3-2-1 Ribs (27:11)Outro (41:29)Follow Heath Riles BBQ:Facebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/X: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles, pitmaster• 81x BBQ Grand Champion• '22, '24, and '25 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections

The Spitballers return for another hilarious episode! A brand new, can't miss segment is introduced and brings the laughs. Would You Rather goes off the rails like always, and we wrap things up with a draft of the Best Dipping Sauces. Re-brand Mondays with some comedy! Subscribe and tell your friends about another funny episode of The Spitballers Comedy Podcast! Connect with the Spitballers Comedy Podcast: Become an Official Spitwad: SpitballersPod.com Follow us on X: x.com/SpitballersPod Follow us on IG: Instagram.com/SpitballersPod Subscribe on YouTube: YouTube.com/Spitballers Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Welcome to another episode of the Shootin' The Que podcast! With Spring grilling on everyone's mind, Heath and Candace talk about his popular Hawaiian Ribeye recipe, what they look forward to on Easter, and what makes the perfect Easter Ham. Be sure to comment your favorites below!00:00 - Start00:50 - Spring Grilling02:50 - Spring Dishes03:50 - Hawaiian Ribeye13:10 - Easter16:42 - Deviled Eggs21:50 - Collins Helping23:30 - Crazy Foods/Dislikes27:04 - Easter HamJoin 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 #food #Easter #grilling #spring #recipes

Want to make people go crazy? Talk about putting mustard on fish! That's what Heath did on a recent episode of the Shootin' The Que podcast and the internet had a lot of feelings about it. There is also some big to share: we are pre-selling Easter hams complete with Heath Riles Seasonings. Find out more details on today's podcast!00:00 - Start00:38 - Easter Is On Its Way05:30 - Travel Family Food Traditions11:00 - The Mustard Fish Backlash21:20 - Smoked Shotgun Shells28:40 - Viewer's Favorite BBQ Hot TakesJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#heathrilesbbq #podcast #easter #food #tradition #controversy #hottake #backlash #bbq

Episode 335 features JD Paternoster from JD's Backyard Sauces, Lexi Hastings from the Women's Pro Baseball League, and Gary Looney, spring training correspondent, plus Perry Barber and John Vampatella join us in making this a rare overstuffed triple-header JD Paternoster is the founder of JD's Backyard Sauces.  The flavors are unique and distinctive and made from ingredients grown by JD, including figs and hot peppers.  In a very crowded space, JD has discovered a way to stand out from other sauces by adding figs to some of his sauces.  For more information on JD and to purchase his products go to https://www.jdsbackyardsauces.com/ Lexi Hastings  was an exceptional softball player during her time at the University of Connecticut (UConn), culminating in her being named the 2024 Big East Player of the Year.  She will be using those skills as she plays in the inaugural season of the Women's Pro Baseball League (WPBL) as a member of the team from Boston.  Lexi was chosen 20th by Boston as more than 600 players from 10 different countries tried out for the new league in August, 2025.  The WPBL will begin play with four teams.  Those teams are Boston, New York, Los Angeles, and San Francisco.  We thank frequent show guest for acquainting us with Lexi and joining us.  We are also joined by another former guest, Perry Barber.  For more information on the WPBL go to https://www.womensprobaseballleague.com/ Gary Looney returns for his highly anticipated annual appearance which means the 2026 baseball season is about to begin.  Jeff first met Gary in 2020 at the Los Angeles Angels spring training camp complex in Arizona and a friendship quickly developed.  Gary has appeared with us on numerous episodes and provides a glimpse into the Los Angeles Angels spring training camp.  We are itching for the baseball season to commence and Gary helps to scratch that itch as we discuss the prospects for the team.  Having him on is an annual tradition and his baseball knowledge is a great addition to any episode. 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.

What if the foods you love most—the ones tied to family, culture, and comfort—could also help you heal?In this powerful and deeply personal conversation, Rip sits down with Javant Benton, creator of Healthy Vegan Eating and author of Make Your Own, to talk about food, family legacy, self-love, and breaking generational cycles of disease.Javant shares how a frightening health wake-up—pre-diabetes, pre-hypertension, and a suspected lymphoma diagnosis—forced him to confront the way he was eating and living. What followed was a slow, intentional journey through paleo, pescatarian, and ultimately whole-food, plant-based nutrition—guided by research, lived experience, and mentors like Joel Fuhrman, who wrote the foreword to Javant's book.Together, Rip and Javant explore how empowerment—not deprivation—is the key to lasting change. From oil-free Southern classics to protein-rich plant meals, Javant proves you don't have to give up the foods you love—you just have to make your own.This episode is equal parts inspiration, practical nutrition, and permission to value your health—even when it means going against the grain.Key TakeawaysHealth often changes after a crisis—but it doesn't have to. Javant's story shows how fear can be a catalyst, but education and self-worth sustain long-term change.You don't need perfection—just progress. Javant's journey unfolded over years, not weeks, proving that incremental change is both realistic and powerful.“Make Your Own” is about autonomy and empowerment. By recreating familiar foods with whole, plant-based ingredients, people can heal without feeling deprived.Self-love is a nutritional strategy. Choosing differently—especially in social settings—requires confidence, boundaries, and valuing long-term health over short-term approval.Flavor is the gateway drug to better eating. Sauces, spices, textures, and presentation matter—and they make plant-based living sustainable.Episode WebpageWatch the Episode on YouTubeLearn More About our 2026 Live PLANTSTRONG Events: https://plantstrong.com/pages/events Apply for a Scholarship to our April 2026 Retreat in Black Mountain, NC: https://forms.gle/wt4rPyKMEDht6HKG7 Let Us Help Your PLANTSTRONG JourneyLearn More About Our Corporate Wellness Program: https://liveplantstrong.com/corporate-wellness/ COMPLEMENT: Use code PLANTSTRONG for 30% off at https://lovecomplement.com/pages/plantstrong-special-offer Follow PLANTSTRONG and Rip Esselstynhttps://plantstrong.com/ https://www.facebook.com/GoPlantstrong https://www.instagram.com/goplantstrong/https://www.instagram.com/ripesselstyn/ Follow the PLANTSTRONG Podcast and Give the Show a 5-star RatingApple PodcastsSpotify

One of the biggest cooking events in Key West just took place and Heath and Candace are back with a full report. Is the best Key Lime Pie in Key West really that great? Have you ever heard of a Philly Sandwich made with fish? Who's celebration ended with broken bones? This is a BIG recap episode of the Shootin' The Que podcast!00:00 - Start01:30 - First Day Food & Settling In07:00 - The Best Key Lime Pie In Key West?13:30 - Tournament Fishing Day & The Best Restaurant20:00 - Heath's Big Ordering Mistake23:15 - Saturday At The Sandbar28:00 - The Oldest Restaurant In Key West31:00 - Sunday's Cooking Competition37:00 - Big Winners & Broken Feet43:00 - Changes For Next YearJoin 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 #keywest #best #worst #fishing #competition #winner #florida

The AgNet News Hour recently featured a fascinating conversation with Fresno entrepreneur Eddie Papulias, the man behind Pappy's Choice Seasoning and Pappy's Fine Foods. In an interview with host Nick Papagni, “the Ag Meter”, Papulias shared the remarkable story of how a family legacy rooted in agriculture and meat processing evolved into a nationally recognized seasoning brand. What began as a small family effort in the Central Valley has grown into a business whose products now appear in grocery stores across California and much of the United States. Yet the story behind Pappy's success is about far more than spices and sauces—it's about perseverance, family, and navigating the increasingly complex world of food production and small business in California. A Family Legacy That Started More Than a Century Ago Papulias' story begins long before the seasoning business existed. His grandfather immigrated from Greece in 1896 and eventually settled in Fresno, where he raised sheep, lamb, and cattle in the foothills near Friant. Decades later, Papulias' father—known affectionately as “Pappy”—launched Pappy Meat Company in 1958, building a reputation for high-quality aged beef supplied to markets from San Francisco to Los Angeles. After his father passed away while Papulias was still in high school, the future of the family business became uncertain. But in the mid-1980s, Papulias decided to take a leap of faith and build something new from a seasoning recipe his father had created for meat customers. With just $30,000 in startup capital, Pappy's Fine Foods was born. Four Years of Hard Work Before Profit The early years were anything but easy. Papulias worked tirelessly while attending college, often packaging seasoning bottles late into the night with help from friends and family. Even with the support of longtime family friends who offered free rent for a year, the company took four years before turning a profit. But Papulias stayed focused on one goal: rebuilding his father's legacy. For 25 straight years, he says he never took a vacation while building the brand. Today, more than four decades later, Pappy's products are sold across the country—and Papulias still wakes up at 4:30 a.m. every day to go to work. From Seasonings to Sauces and Meat Partnerships Over time, the company expanded beyond seasoning blends to include a variety of sauces and marinades. Some of the most popular products include: Sweet and Tangy Barbecue Sauce Patty's Sweet and Spicy Buffalo Sauce Peppercorn sauce used in marinated tri-tip products A range of seasoning blends used for grilling and home cooking Papulias also partnered with Harris Ranch Beef Company, helping develop marinated meats, pot roast, stuffed bell peppers, and other prepared products sold through retail channels. One product—peppercorn tri-tip—became especially popular during a Southern California grocery strike, when Harris Ranch reportedly sold $87 million worth of the product through Smart & Final stores. Rising Costs and Challenges for Small Businesses While the brand has grown significantly, Papulias says operating a food business in California has become increasingly difficult. He pointed to several challenges affecting producers today: Rising ingredient costs, including black pepper prices increasing dramatically Packaging costs tied to oil prices Rising freight and transportation expenses Expanding regulatory requirements for food production Increased competition from private equity-owned companies Papulias also expressed concern about the regulatory burden placed on small manufacturers. In some cases, he says, companies are leaving California altogether to operate in states with fewer regulatory hurdles. Despite the challenges, Papulias remains deeply committed to the Central Valley and the agricultural community that helped build his business. A Passion for Food, Agriculture, and Family Throughout the interview, Papulias emphasized the importance of agriculture to California's economy. The San Joaquin Valley, he noted, remains one of the most productive farming regions in the world. He also highlighted the importance of maintaining strong food safety standards. Pappy's products are produced under rigorous global safety guidelines, including BRC (British Retail Consortium) certification, which involves extensive inspections and audits. For Papulias, maintaining those standards is critical—not just for the business, but for consumers who trust the brand. Listen to the Full AgNet News Hour Interview The conversation with Eddie Papulias is packed with stories, lessons, and insights for anyone interested in: Agriculture and food production Entrepreneurship and family businesses The challenges of operating in California's business environment The history behind one of the Central Valley's most recognizable food brands Papagni will continue the conversation in the next episode, where Papulias shares recipes, cooking tips, and advice for entrepreneurs considering launching their own food businesses.

Which bourbon is overrated? What bottle of Pappy's is the best? When it comes to barbecue season, what are the priorities? Heath and Candace take on some of your biggest bourbon and barbecue season related questions in today's episode of the Shootin' The Que podcast!0:00 - Start0:50 - New YouTube Bourbon Segment8:15 - What Are You Looking For In A Bourbon?13:35 - Elmer T. Lee17:00 - Spring BBQ Season24:45 - What Is Contest Load-In Like?29:30 - Rib Prep Per Contest31:50 - Viewer QuestionsJoin 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#contenst #food #bourbon #podcast #best #heathrilesbbq #ribs #pappys #weller

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).

Le mot république et son adjectif républicain sont devenus comme le persil dans la cuisine : ça ne sert pas à grand-chose, mais on en met partout pour donner l'air propre et frais.

Le mot république et son adjectif républicain sont devenus comme le persil dans la cuisine : ça ne sert pas à grand-chose, mais on en met partout pour donner l'air propre et frais.

It's officially Key West Invitational Week! Bear and Jenn Holeman stopped by the podcast last week to talk a little about the event and of course that great Key West fishing. Last week also wrapped up another Ace Hardware Trades Show, hear Heath tell Candace about some of the best places to stop in Kentucky for Cuban food and why mustard really is a great binder. There is a lot packed into this week's episode of the Shootin' The Que podcast!00:00 - Start03:00 - Weather and Fishing Conditions06:04 - WSauce Growth and Market Trends08:57 - Bear's Fishing Journey and Industry Insights14:53 - Impact of Technology on Fishing Practices19:05 - Key West Invitational Changes and Enhancements29:00 - Ace Hardware Trade Show23:25 - Eating Chicken At The Eagle37:00 - Who's Who At The Ace Trade Show42:00 - The Great Binder Debate46:00 - Cuban Food At La Bodeguita De Mima52:25 - Sidebar At Whiskey Row59:00 - Changes For Next Ace Trade ShowJoin 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 #keywest #bbq #food #fishing #bourbon #acehardware #cubanfood #mustard #heathrilesbbq

If your church has a battle plan, colour coded demon maps, and something called a “prayer army”… you're not dealing with metaphor anymore.We track Spiritual Warfare into the modern era — where “principalities and powers” become the New Apostolic Reformation, Dominionism, Christian Nationalism, and strategic-level spiritual warfare inside the charismatic and evangelical movements. What started as an internal struggle with sin now fuels prayer armies, spiritual mapping, Christian Surveillance, and open talk of taking back governments for God.From Michael Harper popularising the term in 1970, to C. Peter Wagner and Cindy Jacobs outlining multi-level battle strategies, we unpack how charismatic leaders reframed demonology as political action. Ground-level prayer. Occult-level enemy hunting. Strategic-level warfare against nations.Yes. Nations.We break down:The three levels of spiritual warfarePrayer warriors and prayer armiesSpiritual mapping and identifying “enemies of God”Idol burnings and real-world destructionThe rise of the New Apostolic Reformation (NAR)Dominion theology and Christian supremacyWhy this theology aligns so neatly with MAGA politicsWhen the enemy is everywhere, dissent becomes treason.When you believe you're fighting Satan, violence feels righteous. If you enjoy religious history, evangelical deconstruction, exposing authoritarian theology, and laughing at holy LARPing, you're in the right place. If this episode made you laugh, think, or nervously Google “dominionism,” join our coalition of the reasonable at patreon.com/satanismysuperhero. Bonus content, early releases, and a community that prefers evidence over exorcism. Sauces available on request.  Email us: satanismysuperhero@gmail.com Send a textSupport the showWelcome, Sinners! We're building a cult — the good kind. No robes, just laughs. Catch every blasphemous episode: Listen Here Wear your heresy: Merch Store Support the pod & unlock Hoots songs: Patreon Your reviews, shares, and smart-ass comments keep the cult alive.

Gaming talk. The blizzard aftermath. New show announcement. Garrett & Steve discuss Erik's food particularities. Erik vs Tor on 'The Chad Dukes Show'. Z100 DJ's pee bottle? New Joe Hendry segments.  VIDEO EPISODE on  YOUTUBE  www.youtube.com/@itseriknagel AUDIO EPISODE: IHeartRadio | Apple | Spotify Socials: @itseriknagel

Craig Verhage is back on the podcast! The BBQ Ninja sits down with Heath and Candace to discuss some of the amazing new Royal Oak products that are about to hit the market, the importance of giving back to your community, and the best ways to cook alligator. Look for all new episodes of the Shootin' The Que podcast every Tuesday!0:00 - Start0:22 - Craig Verhage2:30 - When Is Charcoal Season?7:00 - New Royal Oak Products11:20 - Becoming The BBQ Ninja17:15 - Day To Day22:00 - Standout Events31:20 - Hunting & Cooking Alligator40:00 - Wild Game DinnerJoin 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 #royaloak #charcoal #alligator #charity #givingback #bbqninja #bbq #cooking #hunting

Are your weeknight pasta nights starting to feel predictable…even though you know pasta has so much more potential?When you're tired and hungry, it's easy to reach for the same jar of sauce and the same box of noodles. In this episode, we're showing you how to turn pantry staples and simple techniques into pasta dinners that feel comforting, craveable, and completely new.By the end of this episode, you'll:Learn the secrets to a crispy-topped, gooey baked pasta that's worth turning on the ovenExpand your rotation with dishes built around seasonal greens, wild mushrooms, and bright citrusDiscover how to harness your pantry to build bold, flavor-packed sauces—including a Samin Nosrat recipe we can't stop makingPress play and make pasta night the best night of the week.***LinksSix Seasons of Pasta by Joshua McFadden and Martha Holmber, for all the best ways to make a baked pasta dishBaked Ziti from All Recipes – Sonya made a version with Cavatapi pasta and swapped sausage for blanched broccoli rabeCheesy baked pasta with Sausage and Ricotta by Melissa Clark for NYT Cooking Baked gnocchi alla Sorrentina from Wishbone Kitchen River Cafe Walnut Tagliatelle from The Guardian (we skip adding oil to our pasta water)Sausage ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked)Bucatini with Swiss Chard, Raisins and Parm by Joshua McFadden by way of Nigella Lawson by way of Amateur GourmetCreamy Mushroom Pasta with Garlic Miso Butter by Chandra Ram for Food & WineNigella Lawson's famous lemon linguineChicken Piccata pasta by Anna Theoktisto for Food & WineSamin Nosrat's spicy tuna pantry pasta from Food and Wine

While the main event might have been a little lackluster, the food definitely was not! Heath and Candace recap some of their favorite bites from the big game, take a look at some of the knockout Cooking With Friends recipes that have come out lately, and get ready for a very busy travel schedule on today's episode of the Shootin' The Que podcast!0:00 - Start0:25 - Was It Really A "Super" Bowl?6:00 - Most Popular Event Dishes7:00 - Overall Thoughts About The Game10:40 - Cooking With Friends16:30 - Mike Starr's Peach Ribs20:40 - Brianna Stark's Smoked Lasagna27:40 - Very Busy Next Few Weeks39:40 - Looking Ahead To Memphis In MayJoin 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#food #football #favorite #podcast #ribs #mikestarr #lasagna #briannastark #acehardware #keywest #fishing #competition #memphisinmay

The massive ice storm brought the area to a standstill and Heath and Candace were caught in one of the worst hit areas. But things are starting to return to normal and they are back to discuss everything from the biggest tip to cooking with venison, Heath's brand new chili seasoning, and how to have a delicious Valentine's Day dinner without blowing your budget, it's all happening on today's episode of the Shootin' The Que podcast!0:00 - Start0:35 - After Effects Of Crippling Ice Storm10:33 - Brand New Chili Seasoning13:45 - How To Cook With Deer Meat22:30 - Different Types Of Game In Chili26:00 - Valentine's Day Is Coming35:55 - Budget Friendly Valentine's Meal39:40 - Best BBQ Restaurants For Valentine's44:48 - Unique Dishes Made Out Of BarbecueJoin 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#icestorm #podcast #mississippi #hunting #deer #recipe #best #valentines #onabudget

This week I'm joined by Brain Leigh of B.T. Leigh's Sauces & Rubs out of the great state of Kentucky. Brian started by just playing around with ingredients and interesting flavor combinations. He has created a line of sauces and seasonings like non out there. check them out on his website below and use code PITLIFEBBQ for 25% off your order. https://btleighs.com/?srsltid=AfmBOopLb1Y02Px05iaIIc0KzVo4xFyjuWy6g8fBdaE3C3c5S7N7NWR_

durée : 00:03:47 - La chronique de Manon Fleury - par : Manon Fleury - Ce sont des monuments de la cuisine française. Elles apportent énormément de gourmandise aux plats. Elles accompagnent très souvent des viandes ou du gibier, que je ne cuisine pas souvent. Donc je me suis demandé : comment peut faire une sauce au vin rouge avec du poisson ? Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

You've heard about those folks who become famous overnight thanks to TikTok, well now you get to learn all about one of them! Meet Breanna Stark, who cut her teeth in the competitive world of Texas barbecue and then one video later found herself cooking on the world's stage. Hear about her transition from competition to content, some of the biggest lessons she's learned and where to find the best bite of brisket in Texas in today's episode of the Shootin' The Que podcast!0:00 - Start0:15 - Breanna Stark, Married To BBQ3:30 - Difference Between IBCA & KCBS11:00 - So Much Can Change In 10 Years16:50 - BBQ Friends Encourage Each Other21:20 - Biggest Lessons In Competition BBQ30:00 - Beef Tallow For Skin35:25 - Going From Competition To Recipe Videos41:50 - Ah-ha Moment In Video44:45 - Responding To Internet Trolls52:00 - What IS Memphis Barbecue?55:00 - Best BBQ Bite Ever?01:06:00 - Having Doors Opened01:15:00 - Life Before BBQ01:20:00 - Finding Married To BBQ OnlineJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#podcast #food #marriedtobbq #online #viral #cooking #competition #texas #bestbite #heathriles #bbq #tiktok

01-08-26 - BR - THU - Arkansas Diamond Park Sparks Rant Against Crap States - 25 Manatees Saved By Conservationists - Brady's List Of Top Hot Sauces For Some ReasonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Heroes almost got all their food but it's close enough. They force a frosty on the monkey. This doesn't even taste like Wendy's, right? Is that a good or a bad thing at this point? Wendy's is STRUGGLING but maybe this will set them right. Maybe? Right? Does anyone want to be CEO? THE HAT IS BACK https://100percenteat.storeAlso grab an autograph from Our Heroes https://streamily.com/100-percent-eat Support us directly https://www.patreon.com/100percenteat where you can join the discord with other 100 Percenters, stay up to date on everything, and get The Michael, Jordan Podcast every Friday. Follow us on IG & Twitter: @100percenteat Learn more about your ad choices. Visit megaphone.fm/adchoices