Podcasts about sauces

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

Today's episode drops on Heath's birthday and there is a lot to discuss! One of the biggest topics is holiday foods and Heath dives into his recent Holiday Pork Loin video giving some helpful advice to those cooking on a budget this season. For those looking to splurge, the Beef Tenderloin and Prime Rib are also on the menu, complete with discount code HEATH15 if you want to shop through Market House. Lastly, Heath and Candace talk about Christmas traditions and how their daughter helps to make the season a little more magical on today's episode of the Shootin' The Que podcast!0:00 - Start1:35 - Holiday Pork Loin7:30 - Dedicant Southern Holiday Foods14:15 - Beef Tenderloin/Prime Rib24:00 - Cooking Time & Thawed Meat28:25 - When Does Christmas Season Start?33:40 - Typical Christmas Meal38:00 - Family And The HolidaysJoin 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 #traditions #christmas #porkloin #cooking #primerib #family #southern #casserole

Have you recently switched to a dairy-free diet and suddenly realized your old protein powder is off the table? Or maybe you've heard that most conventional protein powders are loaded with fillers, artificial sweeteners, gums, and even heavy metals — and now you're wondering what safe, clean protein powder alternatives you're actually supposed to buy. If you're anything like me — or my clients — you're probably standing in the protein aisle (or scrolling on Amazon) feeling completely overwhelmed. There are so many options… and let's be honest: not all of them taste great, and not all of them are good for your gut. That's why today, I'm breaking down the top 10 healthy, dairy-free, gluten-free, gut-friendly protein powders that my clients and I personally use and love. I'll walk you through:who each powder is best for,why my clients liked it,and what makes each one a great fit for sensitive digestion. And make sure you stay until the end — because I'm revealing the TOP recommendations LAST. I'll also give you a quick summary of which protein powders to try first depending on what's going on in your body — whether you're dealing with candida, want the best plant-based options, or you need something for a super-sensitive gut. As we head into the holiday season — with travel, treats, and routine changes — I hope these recommendations give you easy, delicious ways to support your gut, your energy, and your taste buds. TIMESTAMPS:00:00 - Introduction to Dairy-Free Protein Powders 00:49 - Top 10 Healthy Protein Powders Overview 03:03 - Client Recommendations and Insights 04:08 - Whole Betty Vanilla Protein 06:22 - Organic Pumpkin Seed Protein 08:15 - Hemp Protein 10:18 - Flav City Almond Protein 12:35 - Paleo Valley Beef Protein 19:11 - True Nutrition Custom Protein Builder 21:57 - Exploring Protein Flavors and Sweeteners 22:27 - Understanding Gut Health and Sweeteners 23:25 - Customizing Your Protein Blend 23:53 - Nutrition Facts and Ingredient Insights 24:27 - Boost Options and Their Effects 26:28 - Recommendations for Protein Powders 27:33 - Collagen Protein: Benefits and Considerations 29:11 Top Protein Powder Picks 36:32 - Final Thoughts and Resources EPISODES MENTIONED:234// Symptoms of Candida Overgrowth, How to Test for Candida, and Why the Candida Diet and Candida Cleanses Don't Work

With multiple restaurants in Missouri and appearances on some of tv's biggest BBQ cooking shows, Brad Leighninger has been around. Find out his thoughts on what the world of competition bbq looks like in 2025, which celebrity chefs are some of his favorite to work with, and how he was able to take is massive success in bbq competitions to the brick and mortar world of restaurants in today's episode of Shootin' The Que! 0:00 - Start0:12 - Meet Brad Leighninger5:30 - Traveling With Competition Meat8:04 - Getting Into BBQ11:20 - The Big 4 Contests16:14 - Opening Gettin' Basted Restaurant23:23 - Best Celeb Chef To Work With31:45 - Thing That Should Be Changed In Competition42:35 - What Are You Cooking?50:55 - Naming Today's Top Tier CooksJoin 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#gettingbasted #food #competition #best #celebrity #contest #podcast #heathriles #restaurant #shootintheque

#ScrubHopTalk Ep. 265 - The guys break down a video of a young lady who decides to throw herself onto her deceased lover's casket as it's being lowered into the ground, inspiring some interesting conversation. We're alarmed to find a couple guys that decide to treat a tank of gasoline that's actively on fire much like a soccer ball, resulting in significant property damage for the entire neighborhood. We learn all about more of the crazy hot sauces that J has collected from different celebrity endorsements, only to discover that they are all very old and likely far beyond their "best by" dates, regardless of the fact that J wasn't sharing before it was expired. @troxy_cotton @scrubhopking @bigtrox303 #ScrubHop #RestInSomething#wearegettingthewater#onlyifyouresittingonhiscounterScrub Hop Talk is a weekly show with JDirty, Big Trox, and Troxy Cotton. The boys bring you their take on life and pop culture, reacting to crazy videos, and showcasing a different song from their catalog every week. Brand new episodes air here at YouTube.com/ScrubHop every Sunday night at 5pm Pacific time.Please comment, like, and subscribe!For more information, visit ScrubHop.com to learn all about the music and join the movement.Big Trox's hat selection this week is brought to you by Run The Jewels.Visit Howard's 3D Prints for all your 3D printing needs!https://www.instagram.com/howards3dprintsThis week's song:JDirty - "Pumpkin Kingpin"https://open.spotify.com/track/2MRJNbA3gEqvWJcWvHZwC5?si=d1f8e90801db45c8Buy the merch at:http://ScrubHopShop.bigcartel.comFollow the socials at:@ScrubHop on EVERYTHING!JDirty:http://scrubhop.com/jdirtyhttp://instagram.com/scrubhopkinghttp://twitter.com/jdirty303http://facebook.com/JDirty303Big Trox:http://scrubhop.com/bigtroxhttp://instagram.com/bigtrox303Troxy Cotton:http://scrubhop.com/troxycottonhttp://instagram.com/troxy_cottonhttp://twitter.com/TroxyCottonhttp://facebook.com/TroxyCottonCO

Episode 319 features Chef Ray Sheehan as he presents his Annual Holiday Gift Giving Guide and author, Robert Elias discusses, Dangerous Danny Gardella: Baseball's Neglected Trailblazer for Today's Millionaire Athletes Ray Sheehan also known as Chef Ray is an award winning maker of barbecue sauces and rubs as well as an award winning cookbook author.  We continue with our yearly tradition as he presents his annual holiday gift giving guide.  Links for the gift guide follow:  Bear Mountain BBQ  www.bearmountainbbq.com; The Briner www.thebriner.com;  Big Green Egg www.biggreenegg.com; Drip EZ www.bbqdripez.com; Gunter Wilhelm www.gunterwilhelm.com; Grill Fighter www.grillfighter.tools; Pit Boss www.pitboss-grills.com; 901 Pig BBQ www.etsy.com/shop/901pig; B.T. Leigh's Sauces & Rubs www.btleighs.com; TD's Brew & BBQ www.tdsbrewandbbq.com; WECS Woodworking www.wecswoodworking.com; Chef Ray Sheehan www.raysheehan.com Robert Elias is Professor of Politics and Chair of Legal Studies at the University of San Francisco, where he has received the Sarlo Prize, the Distinguished Research Award, and Frank Beach Service Award, and been a Davies Professor and the National Endowment for the Humanities Chair. He teaches courses on U.S. political history, human rights, constitutional law, American foreign policy, and baseball. He is the author of twelve books and his latest tome is Dangerous Danny Gardella: Baseball's Neglected Trailblazer for Today's Millionaire Athletes.  The book details the life and career of an unlikely baseball pioneer as he challenged baseball's reserve clause.  Robert explores Gardella's humble beginnings, his struggles to establish himself as a professional baseball player, his entertaining antics on and off the field, and his jump from Organized Baseball to the Mexican League that was the spark not only for challenging the reserve clause, but for creating America's most powerful labor union, the MLB Player's Association. 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.

Les industries européennes sont en difficulté, comparées à celles de la Chine et des États-Unis. Un seul secteur enregistre de belles performances: l'aérospatial avec Airbus. Les autres sont en perte de leadership ou d'investissements. Le spécialiste des phosphates Prayron investit plus de 30 millions d'euros dans sa grande usine liégeoise d'Engis pour fabriquer un produit indispensable à l'industrie alimentaire: le SHMP. Cet additif entre dans la composition des nouilles, des boissons énergétiques et des produits laitiers. BNP Paribas Fortis mise à fond sur l'IA. Depuis 2023, la banque développe une centaine d'outils liés à l'intelligence artificielle pour ses clients et ses employés. Présente à tous les niveaux, l'IA réalise ainsi l'équivalent du travail de 270 employés à temps plein. Le Brief, le podcast matinal de L'Echo Ce que vous devez savoir avant de démarrer la journée, on vous le sert au creux de l’oreille, chaque matin, en 7 infos, dès 7h. Le Brief, un podcast éclairant, avec l’essentiel de l’info business, entreprendre, investir et politique. Signé L’Echo. Abonnez-vous sur votre plateforme d'écoute favorite Apple Podcast | Spotify | Podcast Addict l Castbox | Deezer | Google PodcastsSee omnystudio.com/listener for privacy information.

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

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Motorino London | Stevie Parle | Luke AhearneChef Liv's Soy Sauce | HEYDOH Soy SauceCookies book | Vaughn VreelandChicago Chefs CookPalate Palette | The Taste Curators | Lish Steiling | Abbey CookHedley & Bennett corduroy collection | Ellen BennettFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Tous les matins dans Europe 1 Bonjour, Laurent Tessier revient sur le meilleur de l'émission de Pascal Praud et vous de la veille et vous livre en avant-première les sujets sur lesquels vous pourrez réagir en direct entre 11h et 13h, au 01.80.20.39.21 (numéro non surtaxé) ou sur nos réseaux sociaux. Vous voulez réagir ? Appelez-le 01.80.20.39.21 (numéro non surtaxé) ou rendez-vous sur les réseaux sociaux d'Europe 1 pour livrer votre opinion et débattre sur grandes thématiques développées dans l'émission du jour.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

En el concierto de Santa Cecilia el próximo 5 de diciembre en el Batel subirán más de 100 personas al escenario para celebrarlo. Caridad Banacloig, su presidenta, nos cuenta cómo preparan también el concierto de grupos de cámara de esta tarde en Fundación Mediterráneo o el del 20 de diciembre en la iglesia del Carmen acompañados por el coro.

Perry Stancato is the founder and CEO of Signature Sauces and a third-generation operator of the beloved Cleveland institution, Stancato's Italian Restaurant.This conversation with Perry explores the entrepreneurial journey of someone who grew up in the family restaurant — from standing on a milk crate as a kid making waffles for Sunday brunch to running Stancato's today while simultaneously building Signature Sauces into a premier national food manufacturing partner.Signature Sauces began in 2005 with a simple idea: to bottle his family's legendary red sauce after customers kept asking for it. What started as a way to serve Stancato's loyal patrons quickly evolved into something much larger. Perry discovered that while retail was cutthroat and unforgiving, his passion and true product-market fit lay in foodservice — helping other restaurants scale their “secret sauces.” Today, Signature Sauces has grown into a company that helps make the products that make others famous, serving clients from local Ohio favorites to national brands like Bob Evans, Momofuku, Benihana, Barrio, and many more.Alongside that manufacturing growth, Perry continues to steward Stancato's — the restaurant that has been a Cleveland staple for decades. He reflects on the delicate balance of honoring a community legacy while making small, thoughtful changes to stay relevant across generations.In our conversation, Perry shares the challenges of taking nearly ten years to get Signature Sauces off the ground, the resilience it took to keep going, the lessons learned from retail versus foodservice, and what he's most proud of: seeing team members who started as dishwashers grow into leaders, and knowing his work helps thousands of diners enjoy meals every day. We also dive into his Ohio pride, from the region's food scene to partnerships like the Ohio State Buckeye Tailgate sauces, and his perspective on what it takes to build a legacy business in Cleveland.00:00:00 - The Legacy of Stancatos: A Family Business Journey00:09:03 - From Family Recipes to Signature Sauces00:12:49 - Navigating the Food Industry: Retail vs. Food Service00:17:15 - Scaling Up: The Art and Science of Sauce Production00:20:39 - The Future of Signature Sauces: Expanding Partnerships00:21:55 - The Entrepreneurial Journey Begins00:23:33 - Vision and Growth of Signature Sauces00:26:10 - Lessons from the Restaurant Industry00:29:10 - Balancing Time and Responsibilities00:31:40 - Building a Legacy in Ohio00:34:30 - Innovation and Technology in Food Production00:37:08 - Trends in the Culinary World00:39:44 - Understanding Risk and Success00:42:22 - Navigating Customer Relationships00:45:20 - Insights for Aspiring Food Entrepreneurs00:45:35 - Reflections on the Journey-----LINKS:https://www.signaturesauces.com/https://www.stancatos.com/https://www.linkedin.com/in/perry-stancato-799b16b/-----SPONSOR:Roundstone InsuranceRoundstone Insurance is proud to sponsor Lay of The Land. Founder and CEO, Michael Schroeder, has committed full-year support for the podcast, recognizing its alignment with the company's passion for entrepreneurship, innovation, and community leadership.Headquartered in Rocky River, Ohio, Roundstone was founded in 2005 with a vision to deliver better healthcare outcomes at a more affordable cost. To bring that vision to life, the company pioneered the group medical captive model — a self-funded health insurance solution that provides small and mid-sized businesses with greater control and significant savings.Over the past two decades, Roundstone has grown rapidly, creating nearly 200 jobs in Northeast Ohio. The company works closely with employers and benefits advisors to navigate the complexities of commercial health insurance and build custom plans that prioritize employee well-being over shareholder returns. By focusing on aligned incentives and better health outcomes, Roundstone is helping businesses save thousands in Per Employee Per Year healthcare costs.Roundstone Insurance — Built for entrepreneurs. Backed by innovation. Committed to Cleveland.-----Stay up to date by signing up for Lay of The Land's weekly newsletter — sign up here.Past guests include Justin Bibb (Mayor of Cleveland), Pat Conway (Great Lakes Brewing), Steve Potash (OverDrive), Umberto P. Fedeli (The Fedeli Group), Lila Mills (Signal Cleveland), Stewart Kohl (The Riverside Company), Mitch Kroll (Findaway — Acquired by Spotify), and over 200 other Cleveland Entrepreneurs.Connect with Jeffrey Stern on LinkedIn — https://www.linkedin.com/in/jeffreypstern/Follow Lay of The Land on X @podlayofthelandhttps://www.jeffreys.page/

In this episode of Shooting the Q, Heath Riles BBQ interviews Chris Padley from Jenks BBQ. Chris shares his journey from a mortgage sales manager to a BBQ content creator, discussing how he balances his full-time job with his passion for cooking and social media. He reflects on his learning process, favorite recipes, and the unexpected success of certain videos. The conversation also touches on unique holiday cooking traditions, dining preferences, and future plans for his BBQ brand.0:00 - Introduction to Chris Padley and Jenks BBQ2:00 - Chris's Journey into BBQ and Social Media5:51 - Balancing a Full-Time Job with BBQ Content Creation9:54 - Learning and Evolving in the BBQ Space13:32 - Favorite Recipes and Viral Hits17:33 - Inspiration and Planning for BBQ Videos21:43 - Unique Holiday Cooking Traditions25:28 - Dining Preferences and BBQ Restaurant Experiences29:45 - Future Plans and Exciting Recipes AheadJoin 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#BBQ #JenksBBQ #ChrisPadley #socialmedia #cooking #recipes #contentcreation #viralrecipes #holidaycooking #BBQrestaurants #podcast

The conversation delves into the challenges faced by R&D in creating clean label starches that meet consumer demands for simplicity and quality. It highlights the need for innovative, natural solutions to adapt starch functionality without resorting to chemical modifications.For more info, visit agrana.com

When you want some heat for your meal, there is no need to head to New Orleans when we have our very own Naptown Sauces right here in Anne Arundel County! Bet you didn't know that! Neither did I until I saw a jar at Naval Bagels and made a call. Today, we sit down with James Young, the founder of Naptown Sauces. We learn how a guy who had zero interest in gardening left a corporate job after COVID to grow peppers in his backyard and create some of the best sauces you will taste! We learn how sauce is made, how he almost gassed out his daughter with spice, and just what makes a good sauce. You can order online or pick them up at several places all around town. Have a listen!

Voici le dernier volet de cette trilogie d'épisode consacrée au(x) "Poisson(s)". Dans cet ultime chapitre, Pierre fait aussi bien appel au père du surréalisme André Breton qu'à Ordralfabétix, le célèbre poissonnier gaulois, pour nous parler des expressions françaises et autres appellations impliquant ces créatures aquatiques.Pour aller plus loin, voici l'article de Bérénice Toutant sur les poissons au cinéma.___

Hey, it's James from SurvivalPunk.com, and this morning we're cranking out Part 2 of the Pantry Sauce series. Last time we hit the classics — brown gravy, white gravy, and curry — the stuff that keeps morale high when the pantry's looking rough. Today, we're going international and versatile — diving into mustard, tomato, teriyaki, satay, and cheese sauces, all made from long-term storage ingredients. You don't need fresh milk or fancy condiments — just shelf-stable pantry goods and a little DIY grit. Because bland rice and beans should never break your spirit. "Pantry Sauces That Save the Day (Part 2) | Episode 542" The post Pantry Sauces That Save the Day (Part 2) | Episode 542 appeared first on Survivalpunk.

start set the show00:05:00 Grizz fall to Celtics00:28:00 Teresa WalkerDiego Pavia's best game of the seasonGrizzlies woesTitans talk00:53:00 DRAFTFavorite Sauce01:08:00 Theatre ThursdayJameis Winston's 'Hamilton' reference'Sorry, Baby' reviewMovies we are looking forward to seeing

Hey, it's James from SurvivalPunk.com, and this morning it's a frosty 29 degrees out — perfect weather for a hot meal. Today's episode is all about something that might not sound “tactical,” but will absolutely matter when food fatigue sets in: sauces and gravies from your prepper pantry. If you're living on beans, rice, and shelf-stable staples, flavor fatigue will crush morale faster than hunger. But the good news? With a few ingredients and basic know-how, you can turn bland into brilliant. Let's dive in. "Pantry Sauces That Save the Day (Part 1) | Episode 541" The post Pantry Sauces That Save the Day (Part 1) | Episode 541 appeared first on Survivalpunk.

BT & Sal kick off their "Three Random Questions" with a hilarious debate on odd emotional connections after Sal admits to feeling bad about trashing a plant and has a soft spot for stuffed animals, while Tierney is fiercely protective of his towering arborvitae. Next, the guys jump into a fiery Soup Segment, where Tierney's beloved pea soup is declared "gross" by Sal, who champions Italian Wedding soup and bans French Onion from the menu. Finally, they tackle the absurd question: "Where would you rank Sauce Gardner amongst other sauces?" The segment concludes with Sal declaring the star corner has fallen to the "discount rack," somewhere near Ragu, in the hierarchy of condiments.

What would you choose to forgo for an entire year, kissing or condiments? You might be surprised by the responses!The fun continues on our social media pages!Jeremy, Katy & Josh Facebook: CLICK HERE Jeremy, Katy & Josh Instagram: CLICK HERE

It was a big weekend in Texas as Heath and Candace attended the Open Fire Meat Up. Teams from all across the world competed for the top prize and they cooked EVERYTHING, from alligator and moose, to enchilada ribs and suckling pigs. What were Heath's favorite dishes? Who took home the big prize? And what will be the new event at Memphis In May in 2026? Find out in today's episode of the Shootin' The Que podcast!0:00 - Start0:30 - One Of The Best Events Ever3:30 - Judging Finals & Different Countries11:50 - Other Dishes At Life Fire14:28 - From Pit To Profit Panel18:45 - Big Announcement About MIM20:00 - Impressive Kids Competition24:50 - Pitmaster Dinner 26:29 - It's True, We Got RobbedTICKETS - https://app.opendate.io/e/dinner-with-a-pitmaster-heath-riles-november-13-2025-632098?fbclid=IwY2xjawN-16JleHRuA2FlbQIxMABicmlkETE1aGFuZmZrb1FLUXp0ZURVc3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHhESVyGrL4aCdPuUkQEcfbEHR6lhSUEIk4yvrETKpBye1vcIoXcJMVgT3KlP_aem_vM-KwkoEOTW73p82zOu--gJoin 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 #texas #livefire #competition #new #international #best #judging #heathriles #bbq

Some and  Mark Edwards who make a range of Thai inspired sauces on the Kapiti Coast.

➢ Message me “Fast food guide” on IG @ ColossusFit and we'll send it right overIn this episode we share the tips and principles to help you stay on track during tougher times such as fast food, restaurants, etc.Often people are good about staying on track during perfect situations, but really struggle when it comes to fast food, restaurants, etc.(0:00) - Intro(01:41) 1 - Focus on protein and build from there.Carbs and fats are literally everywhere you lookHealthy plate:Protein (chicken, steak, fish, tofu)Veggies (salad, grilled, or steamed)Smart carbs (rice, potatoes, wraps, pita)(04:23) 2- Have some staples you typically chooseEx- chipotle/bowl places for fast foodRestaurant- chicken salad, steak & salad, bowls, etc(05:41) 3- Try to avoid liquid and unnecessary calories-ex pop with a burger order-cocktails when out-If drinking alcohol, go for vodka soda, light beer, or wine and limit to 1–2(08:08) 4- Customize your order (politely)Sauces/dressings on the sideGrilled instead of friedExtra veggies instead of friesHalf rice / half salad base(10:56) 5- Be honest about what you value-Unfortunately, it's extremely hard to have unlimited apps, a big entree, dessert, drinks etc and still see progress.(12:10) 6- Eat until you're 80% full.You don't need to finish everything in front of youIf portions are huge, eat half and bring half home(15:12) 7- Log even if you're unsure & make sure to overlogAll places are designed to have you come back with tons of oils, butters & sauces(16:58) 8- Use eating out as a skill, not a setbackThe goal isn't to avoid restaurants forever - it's to learn how to make smart choices no matter where you are.Thanks for listening! We genuinely appreciate every single one of you listening.➢Follow us on instagram @colossusfit➢Apply to get your Polished Physique: https://colossusfitness.com/

Discover the spicy journey behind Kaatil, the “killer” hot condiments brand, making waves in India and beyond! In this episode of "The Brand Called You," host Ashutosh Garg sits down with Sagar Merchant, Founder of Kaatil (Smerc Foods & Beverages), to talk about the inspiration, challenges, and vision behind India's own chili-forward sauce brand.Sagar shares his early career lessons from Google and the food experience studio Studio Flavor Diaries, reflects on transitioning from tech to food entrepreneurship, and dives deep into what makes Kaatil unique: regional Indian chillies, cultural authenticity, and a modern take on hot sauces. He explains the importance of taste, tradition, and health in product development, how to build trust with Indian customers, and why consistency is crucial in the food business.Learn how Kaatil balances being both a global Indian brand and serving the global Indian consumer, get insights on research & development, and find out which Kaatil product Sagar recommends for newcomers!

Hour 3 Audio from WGIG-AM and WTKS-AM in Brunswick and Savannah, GA

Vidcast: https://www.instagram.com/p/DQsFdBxjUsa/Clostridium botulinum is the bacteria that causes botulism.   Botulism is a  serious illness caused by this bacteria's toxin which attacks the nervous system and can lead to paralysis and respiratory failure. Affected are Original Marinara Sauce, Tomato & Basil; the Original Traditional Pasta Sauce, Meat Flavored; and the Original Puttanesca Sauce, Mildly Hot & Spicy with a “Use By” date of 09/26.The recalled products were sold in Connecticut and Massachusetts at Big Y and Stop & Shop locations beginning on September 22, 2025. Do not cook with or eat these sauces. Return the products to the place of purchase for a full refund. If you did eat the sauces and are experiencing symptoms such as weakness, dizziness, blurred vision, or difficulty speaking or swallowing, seek immediate medical care. For more information, contact First and Last Bakery, LLC at 1-860-956-5000.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/first-and-last-bakery-llc-recalls-first-and-last-brand-tomato-sauce-products-because-possible-health#firstandlast #pastasauce #clostridium #infection #recall

When should you take out your frozen turkey? Does brining really make that much of a difference? What is the most underrated Thanksgiving product? We are only a couple of weeks away from one of the biggest cooking days of the year and Heath and Candace jump into some of the biggest turkey day blunders and traditions on today's episode of the Shootin' The Que podcast!0:00 - Start0:30 - Turkey Time7:00 - True Dressing Recipe11:30 - Holiday Tradition14:00 - Different Turkey Recipes18:00 - Underrated Thanksgiving Products20:00 - How To Brine A Turkey29:45 - Biggest Turkey Mistakes35:45 - Wildest Turkey Recipes39:10 - How Has Thanksgiving Changed?44:00 - Thanksgiving DessertJoin 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 #thanksgiving #recipes #howtobrine #turkeyrecipes #turkeymistakes #dessert #family #traditions #cooking #deepfriedturkey

East Coast Sauces Review with Lynn Miller  Hot Sauce Review – My Big Fat Bloody Mary INTRO:  Welcome to the award winning, Nationally syndicated My Big Fat Bloody Mary podcast where you will never drink alone. Hope your Sunday is a Fun Day! Special hello to our new listeners! We …

In this episode, Heath Riles BBQ is joined by James Sanders, known as Big Black BBQ. They discuss James's journey into the world of barbecue, starting from his military background to his passion for cooking and sharing his experiences on social media. The conversation also touches on the connection between archery and barbecue, as well as James's favorite wild game to cook0:00 - Introduction to Big Black Barbecue1:07 - James's Journey into Barbecue6:15 - Transitioning to Social Media and Sharing Barbecue9:38 - The Connection Through Archery and Barbecue11:06 - Favorite Wild Game to Cook12:33 Exploring Game Meat: Elk and Antelope16:40 The Art of Barbecue: Favorite Proteins and Techniques23:10 Travel Tales: Oktoberfest and Culinary Adventures in Europe31:00 Bourbon Hunting: Discoveries and Daily Drinkers37:00 Bourbon Hunting Adventures42:33 Exploring Unique Bourbons48:30 Barbecue Techniques and Experiences53:15 Upcoming Hunts and Bourbon ReleasesJoin 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 #barbecue #cooking #wildgame #socialmedia #archery #BigBlackBBQ #HeathRiles #grilling #recipes #ShootinTheQue

durée : 00:58:57 - Le Cours de l'histoire - par : Xavier Mauduit, Maïwenn Guiziou - Des coquillettes aux spaghettis, les pâtes sèches sont aujourd'hui un produit de consommation mondiale. Pourtant, ce n'est qu'au 18e siècle qu'elles entrent véritablement dans les mœurs françaises… - réalisation : Thomas Beau, Sam Baquiast - invités : Pierre-Antoine Dessaux Maître de conférences en histoire à l'Université de Tours, UMR CITERES

It was an all-star weekend at the Royal Oak Invitational! The red carpet was rolled out for the teams and Heath and Candace discuss it all: from catered Waffle House Breakfast, to bounce houses for the kids. And find out the moment that, for Heath, was the best of the entire weekend in today's episode of the Shootin' The Que podcast!0:00 - Start0:33 - Royal Oak Invitational6:40 - Friday People's Choice11:05 - Saturday Go Time15:50 - Demos & Other Events22:50 - Heath Riles AmbassadorsJoin 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 #barbecue #allstar #royaloak #contest #richardfergola #deuceraymond #meganday #team #family #peopleschoice #ribs #sweetbabyrays #wafflehouse

This episode of Barbecue Nation features an insightful discussion with Brian Lee, the founder of BT Lee's Sauces and Rubs, who delves into the intricate process of crafting unique barbecue flavors. We explore the origins of Brian's passion for barbecue, which is deeply rooted in his family's culinary traditions and his father's legacy as a pitmaster. Brian shares his journey from a tech career to the world of barbecue sauces and rubs, emphasizing the importance of flavor harmony and innovation in his creations. Listeners will discover how Brian's distinctive approach fuses familiar and unfamiliar tastes, setting his products apart in a competitive market. Join us as we uncover the artistry behind barbecue and the dedication that drives successful culinary ventures.Links referenced in this episode:paintedhillsnaturalbeef.combtlees.comoregondungeness.orgpaintedhillsbeef.comgunterwilhelmknives.comheritagesteel.usCompanies mentioned in this episode: Painted Hills Natural Beef BT Lee's Sauces and Rubs Heritage Steel Weston Kia Gunter Wilhelm Knives This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

In this conversation, Justin and Adam explore the world of casseroles, focusing on their historical roots, techniques for making them, and how to incorporate wild game and foraged ingredients. They discuss the importance of moisture balance, layering, and toppings in creating the perfect casserole, as well as share creative recipes and the concept of side sauces to enhance the dish. - ⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠ - ⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠ ⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠ Recipes: Wild Game Cast Iron Enchiladas Curried Venison Hunter's Pie Pork and Chanterelle Casserole French Onion Chicken of the Woods Casserole Smoked Gouda, Ham, Potato, and Leek Casserole Takeaways: Casseroles are a comforting dish with deep historical roots. Moisture balance is crucial for a successful casserole. Layering ingredients properly enhances flavor and texture. Wild game can add unique flavors to casseroles. Mushrooms can serve as a meat substitute in casseroles. Wild rice is an excellent base for casseroles. Season every layer of the casserole for balanced flavor. Casseroles can reflect seasonal ingredients and foraging. Creative toppings add texture and visual appeal to casseroles. Side sauces can elevate the casserole experience. Chapters: 00:00 The Comfort of Casseroles 02:45 Historical Roots of Casseroles 05:33 Casserole Techniques and Tips 11:42 Incorporating Wild Game into Casseroles 17:48 The Role of Sauces and Seasoning 29:21 Casserole Techniques and Tips 32:10 Incorporating Game Birds in Casseroles 34:29 Wild Fish in Casseroles 36:36 Using Wild Mushrooms Creatively 41:43 Wild Edibles and Seasonal Ingredients 43:52 Key Takeaways for Perfect Casseroles 45:02 Recipe Highlights and Innovations Keywords: Casseroles, wild food, cooking techniques, comfort food, historical recipes, wild game, culinary tips, casseroles recipes, food history, foraging Learn more about your ad choices. Visit megaphone.fm/adchoices

The Jack Daniel's Invitational just wrapped up in Lynchburg, TN and that means Heath and Candace have some stories to tell! From the new Gateway Drum that's too awesome to cook on, to the latest new thing in meat: lard-injected pork chops, this episode covers a lot. Plus, find out what Heath really thought of his scores in this week's episode of the Shootin' The Que podcast!0:00 - Start1:10 - How You Get Invited To The Jack5:10 - Wednesday/Thursday Recap13:10 - Miss Mary Bobo's18:35 - Best Of The Best Bus Ride25:30 - Lighting The Pit29:30 - Chaos Of The Turn In Boxes38:30 - Royal Oak Invitational This Week41:20 - International Teams Brought Their A GameJoin 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 #jackdaniels #competition #lard #porkchops #missmarybobos #tradition #teamwork #international #exoticmeat #gatewaydrums

#65: Social media can be an amazing tool for learning about baby-led weaning…but it can also spread a lot of misinformation. In this episode, I'm joined by five of my expert friends to break down the top five things social media gets wrong about baby-led weaning. From fear-based feeding advice to myths about choking and readiness to start solid foods, we're setting the record straight with evidence-based insights from professionals who actually know what they're talking about. Listen to this episode to learn: 1. What bugs Gill Rapley - the lady who pioneered this approach - the most about baby-led weaning on social media 2. Why short-form content often misrepresents what baby-led weaning is really about…but how to harness its powers for good when you're starting solid food 3. How to spot credible baby-led weaning advice online (...it's out there!) but tune out the fear-based noise in the meantime Shownotes for this episode can be found here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.babyledweaning.co/podcast/65 Links from this episode: • ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow Aileen Cox Blundell on Instagram @babyledfeeding and her website Baby-Led Feeding • Follow Jessica Coll on Instagram @healthlyinstitute and her website International Baby-Led Weaning Network • Follow Dawn Winkelmann on Instagram @mwdawnslp and her website MsDawnSLP.com • Follow Marsha Dunn Klein on Instagram @getpermissioninstitute and her website the Get Permission Institute • Read Gill Rapley's original Baby-Led Weaning book, available on Amazon here • Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: ⁠https://babyledweaning.co/program⁠ • Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: ⁠https://babyledweaning.co/baby-led-weaning-for-beginners⁠ ⁠⁠⁠⁠⁠⁠ Other episodes related to this topic: • Episode 40 - 6 Reasons to Skip the Sippy Cup with Dawn Winkelmann, MS, CCC-SLP • Episode 134 - Sauces, Dippers & Toppers for Making BLW Foods Safe with @babyledfeeding Aileen Cox Blundell⁠ • Episode 241 - How did Baby-Led Weaning Get its Name? with Gill Rapley, PhD • Episode 320 - Supporting Your Baby: Empathy, Readiness and Connection with Marsha Dunn Klein, OTR/L, MEd

#65: Social media can be an amazing tool for learning about baby-led weaning…but it can also spread a lot of misinformation. In this episode, I'm joined by five of my expert friends to break down the top five things social media gets wrong about baby-led weaning. From fear-based feeding advice to myths about choking and readiness to start solid foods, we're setting the record straight with evidence-based insights from professionals who actually know what they're talking about. Listen to this episode to learn: 1. What bugs Gill Rapley - the lady who pioneered this approach - the most about baby-led weaning on social media 2. Why short-form content often misrepresents what baby-led weaning is really about…but how to harness its powers for good when you're starting solid food 3. How to spot credible baby-led weaning advice online (...it's out there!) but tune out the fear-based noise in the meantime Shownotes for this episode can be found here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.babyledweaning.co/podcast/65 Links from this episode: • ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow Aileen Cox Blundell on Instagram @babyledfeeding and her website Baby-Led Feeding • Follow Jessica Coll on Instagram @healthlyinstitute and her website International Baby-Led Weaning Network • Follow Dawn Winkelmann on Instagram @mwdawnslp and her website MsDawnSLP.com • Follow Marsha Dunn Klein on Instagram @getpermissioninstitute and her website the Get Permission Institute • Read Gill Rapley's original Baby-Led Weaning book, available on Amazon here • Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: ⁠https://babyledweaning.co/program⁠ • Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: ⁠https://babyledweaning.co/baby-led-weaning-for-beginners⁠ ⁠⁠⁠⁠⁠⁠ Other episodes related to this topic: • Episode 40 - 6 Reasons to Skip the Sippy Cup with Dawn Winkelmann, MS, CCC-SLP • Episode 134 - Sauces, Dippers & Toppers for Making BLW Foods Safe with @babyledfeeding Aileen Cox Blundell⁠ • Episode 241 - How did Baby-Led Weaning Get its Name? with Gill Rapley, PhD • Episode 320 - Supporting Your Baby: Empathy, Readiness and Connection with Marsha Dunn Klein, OTR/L, MEd

Chris Marks is a renowned pitmaster and the driving force behind Three Little Pigs BBQ Rubs & Sauces. Hailing from Kansas City, he has established himself as a leading figure in the barbecue world. Marks boasts an impressive competitive record, having secured over 50 national barbecue championships and more than 600 individual awards. Notably, he is an eight-time Grand Champion of the American Royal World Series of Barbecue, the most in the event's history, and has also triumphed at the Jack Daniel's World Championship Invitational Barbecue Beyond competitions, Chris serves as the Chief BBQ Expert (CBBQE) at Three Little Pigs, where he collaborates with specialty dealers across the U.S. to develop premier BBQ destinations. He is also dedicated to mentoring aspiring pitmasters and offers BBQ classes to share his expertise. Chris has taught over 560 BBQ classes throughout the world, including USA, Australia, Canada, and Mexico. Marks has been featured on the Food Channel's "Taste of America" and the Travel Channel's "BBQ Battle," among other media appearances, further cementing his status in the barbecue community. His product line, Three Little Pigs BBQ Rubs & Sauces, includes award-winning rubs like the Kansas City Sweet BBQ Rub and the Touch of Cherry BBQ Rub, as well as the Competition BBQ Sauce, all of which have been instrumental in his competition successes. Three Little Pigs BBQ Rubs and Sauces are available worldwide at leading retailers, including Ace Hardware, Lowe's, Home Depot, Rural King, Meijer stores and hundreds of specialty BBQ stores. Our products are trusted by BBQ enthusiasts for their unbeatable flavor and quality." Accolades: Chris Marks, the pitmaster behind Three Little Pigs BBQ Rubs & Sauces, has garnered numerous accolades throughout his illustrious career: American Royal World Series of Barbecue: Marks holds the record with eight BBQ Grand Championships, the most in the event's history. Including three-time side dish Grand Champion and over 14 category 1st place awards. Jack Daniel's World Championship Invitational Barbecue: He has secured the Grand Championship title at this prestigious competition. National Competitions: Over his career, Marks has amassed more than 50 national BBQ championships and over 600 individual awards. Social Media Handles: Facebook: @ThreeLittlePigsBBQRubs Instagram: @threelittlepigsbbqrubs Tik Tok: @threelittlepigsbbq You Tube: @ChrisMarksBBQ

It's finally the week of the Jack Daniel's Competition and Heath and Candace talk through the final steps of a prepping for such a big event. Exciting new recipes have dropped recently, Heath talks through his creative process and inspirations, and with Halloween right around the corner find out which dish is their go to for trick-or-treating night on today's episode of the Shootin' The Que podcast!0:00 - Start0:30 - Jack Daniel's Competition Week10:15 - Cooking Pork Belly20:30 - Texas Twinkie Dip33:00 - Halloween Candy & TraditionsJoin 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 #jackdaniels #halloween #competition #favorites #bbq #contest #best #candy #traditions #family #fall #favorite

It was a big week in college football this past weekend as the Ole Miss Rebels hosted the LSU Tigers. Heath and Candace give you a behind the scenes glimpse at the Friday night dinner inside Vaught Hemingway Stadium. Next up, the hot topic of controversial foods: beans in chili, steak sauce on steak, the right way to make coleslaw... Let them know your opinions in the comments below about this episode of the Shootin' The Que podcast!0:00 - Start0:45 - Ole Miss Football8:30 - Beans Or No Beans In Chili13:35 - Controversial Food19:00 - Coleslaw22:00 - Steak Sauce31:25 - 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#podcast #food #football #controversial #chili #pelletgrill #steak #coleslaw #viewerquestions #bbq

It's Episode 301 of the I'm Fat Podcast, and while it lacks the fanfare of Episode 300, there's still plenty of flab to go around. This week, we review Bungalow by Middle Brow Brewing, Rick Crispie Treats Bliss bars, and taste test these Josh Allen-inspired Snickers Sauces. YOUTUBE:⁠ ⁠youtube.com/c/imfatpodcast⁠⁠MERCH:⁠ ⁠imfatmerch.com⁠⁠SPONSORS:⁠ ⁠Frato's Culinary Kitchen⁠⁠ (use code IMFAT to save 10% on online orders),⁠ ⁠Mazda of Orland Park⁠⁠, Nik and Ivy Brewing Co. in LockportSUPPORT:⁠ ⁠https://podcasters.spotify.com/pod/show/im-fat-podcast/support⁠⁠

This week's episode began with Min Kong, the Director of Culinary Innovation for Dig Inn. Dig Inn is a healthy, fast-casual eatery concept that is expanding within Philadelphia and its surrounding suburbs. We then switched gears and spoke with the Chef and Co-Founder of Get Saucy, a dietary and allergen-friendly sauce company based out of California. Chef Suhan Lee, a Co-Founder of Get Saucy, joined me from his home-base in New York to discuss their lineup of sauces that can be a big hit for all eaters at your table! Lastly, we heard from Lee Leung, who is the Regional General Manager for Fearless Restaurants. Lee joined us to announce the recently-launched breakfast, brunch, and mid-day options at Triple Crown. Fearless Restaurants always offers a dynamic combination of food and vibes, and now Triple Crown can help you power through your next breakfast meeting, family visit, or simply just to enjoy a delightful meal! Related Links:https://www.diginn.comhttps://getsaucy.comhttps://www.triplecrownradnor.com

Any lover of food, or cook, knows how crucial sauces are to a great meal. But getting sauce right is no easy task. Someone very familiar with making good sauces, particularly red ones, is Rosheen Kaul. 

New Product Alert! That's right, we've just launched new 8oz shakers of some of your favorite Heath Riles rubs! Find out which flavors are available and where to find them in this episode of the Shootin' The Que podcast. Heath and Candace then share some of their favorite fall recipes, hear all about the new dishes that were just filmed with BBQ With Big Jake, and find out how Heath is practicing for the upcoming Jack Daniel's Invitational.0:00 - Start1:40 - New 8oz Shakers5:20 - Favorite Fall Foods16:22 - Cooking With Friends21:15 - Jack Daniel's Practice Cook22:41 - Mister Brisket Link (https://www.misterbrisket.com/heathriles)Join 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 #football #fall #recipes #new #applepie #bigjake #bacon #shrimp #jackdaniels #competition #cook #brisket #chicken #ribs #pork

Mike and Greg Show with Black Cat Hot Sauces

In this episode of the Shootin' The Que podcast, Heath and Big Jake discuss their shared passion for barbecue, the challenges and successes of running a barbecue business, and the importance of community and feedback in cooking. They explore product launches, cooking techniques, and the balance between multiple roles in life. The conversation also touches on content creation strategies and seasonal cooking trends, culminating in reflections on their journey and future plans.00:00 - Introduction to Barbecue Passion02:50 - Big Jake's Journey in Barbecue05:57 - Business Lessons and Milestones08:49 - Balancing Work and Barbecue Business11:37 - Food Trends and Recipe Innovations13:34 - Community and Friendship in Barbecue16:41 - Final Thoughts and Future PlansJoin 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 #barbecue #cooking #business #recipes #socialmedia #productlaunch #grilling #tailgating #entrepreneurship #food#trends #bigjake

Best Of 2GG: Brooke Splurges (on sauces) by Two Girls and a Guy

Episode 308 features B.T. Leigh's Sauces & Rubs founder, Brian Leigh and author of The Franchise: Toronto Blue Jays: A Curated History of the Jays, Keegan Matheson Brian Leigh is the founder of B.T. Leigh's Sauces & Rubs.  He is a PBS cooking competition show alum and was a contestant on The Great American Recipe.  As stated on the B.T. Leigh's website for their award-winning sauces and rubs, "We're serious about creating unique flavor combinations that will keep you coming back for more. Our sauces and spice blends combine familiar and unfamiliar ingredients to create tastes that you won't find anywhere else."  Brian tells us all about his barbecue journey.  For more information and to order B.T. Leigh's Sauces & Rubs go to https://btleighs.com/ Keegan Matheson has covered the Toronto Blue Jays since 2017 and joined MLB.com in 2019.  He appears regularly on television and radio programs across Canada as an MLB analyst.  His new book is, The Franchise: Toronto Blue Jays: A Curated History of the Jays. The book is an in-depth look at a Major League Baseball franchise which has a rich history filled with many great players and has won two World Series titles. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, 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

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThis week, we're turning peak-season produce into bold, flavorful dishes. First, we talk with Rick Martínez, author of Salsa Daddy: Dip Your Way into Mexican Cooking, about transforming simple ingredients – think tomatoes, onions, garlic, and chilis – into salsas that sing. Rick explains why salsa is its own food group and leaves us with his family-inspired peach-and-pecan Salsa Tejana recipe. Then, we visit New York chef Sunny Lee of Sunn's, a restaurant devoted to banchan, Korea's iconic side dishes. Sunny teaches Francis how to elevate fresh vegetables into inventive, season-forward sides, including her recipe for Tahini Pickled Mushroom banchan. Broadcast dates for this episode: September 5, 2025 (originally aired)Celebrate kitchen companionship with a gift to The Splendid Table today.When you shop using our links, we earn a small commission. It's a great way to support public media at no extra cost to you.