Podcasts about 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

Send us a textIn this episode of Fabulously Delicious: The French Food Podcast, we continue our Saucy September series by exploring the flavorful world of French daughter sauces, also known as petites sauces. These elegant derivatives take the classic mother sauces and transform them into something entirely new with the addition of wine, cream, herbs, or aromatics.From the creamy richness of Mornay to the tangy elegance of Béarnaise, each daughter sauce has its own story, personality, and place on the French table. We'll uncover how a simple béchamel, velouté, espagnole, hollandaise, or tomato sauce can give rise to an entire family of variations that elevate everything from vegetables to fine cuts of meat.These sauces aren't just recipes — they're a window into the creativity and ingenuity of French cuisine. By learning how the petites sauces are built, you'll gain a deeper appreciation for the artistry behind every drizzle and pour, and discover how chefs have used them for centuries to refine and perfect their dishes.So whether you're a passionate home cook, a curious foodie, or simply someone who loves all things French, this episode is your guide to unlocking the secrets of French daughter sauces. Because in France, the secret really is in the sauce.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

In this episode, private chef Aly Romero shares her culinary journey, from her beginnings in cooking to her experiences on cooking competitions and her evolution into a private chef. She discusses the influence of her diverse background on her cooking style, the challenges she faces in the culinary world, and the importance of family meals. Aly also highlights her innovative cooking techniques, including sous vide, and shares insights into her upcoming cookbook that focuses on barbecue fusion.0:00 - Start0:15 - A Culinary Journey Begins05:48 - Challenges of Cooking Competitions12:00 - Cooking for Celebrities17:54 - Sous Vide Techniques in Barbecue24:24 - The Importance of Family Meals29:46 - Building a Private Chef Business35:35 - The Joy of Cooking for Others44:08 - Connecting with the Culinary CommunityJoin 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 #heathrilesbbq #privatechef #culinary #journey #outdoor #cooking #grilling #sousvide #cookbook #cookingcompetitions #family #meals #culture #barbecue #fusion

Chris recommends a brilliant syrup for follically challenged lads, Sunil raw-dogs the M1 and James isn't worried about child slavery laws. The lads also celebrate the release of Sunil's Hollywood film, The Toxic Avenger! If you want to experience the full force of Rural Concerns Live, you can grab tickets to our Manchester show at Fairfield Social Club on 22nd November! So far our prep is just a post-it note on which is written, ‘best live podcast episode ever'. Series two of Chris' radio show Icklewick FM has just dropped on BBC Sounds! It's also on BBC Radio 4 at 11pm for the next few weeks.   If you have a Rural Concern you can send us an email to christopher@alovelytime.co.uk. We promise we'll be very kind! The best way to support this educational podcast is through Patreon. For less than a fiver you can get bonus episodes and access to our Discord community, The Creamery. Our artwork is by Poppy Hillstead, our music is by Sam O'Leary and our legal due diligence is by Cal Derrick, Entertainment Lawyer. Rural Concerns is edited by Joseph Burrows and produced by Egg Mountain for A Lovely Time Productions.

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about Boves delicious pasta sauce. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

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.

Send us a textMother Sauces French cuisine is built on tradition, elegance, and above all — sauce. In this episode of Fabulously Delicious: The French Food Podcast, we celebrate Saucy September by diving deep into one of the cornerstones of French gastronomy: the five French mother sauces. From Béchamel to Velouté, Espagnole to Tomato, and finally the golden Hollandaise, these sauces are the foundations on which countless classic and modern recipes are created. Whether you're a passionate home cook or a curious foodie, this episode will give you the delicious details behind each sauce's history, technique, and timeless appeal.We'll explore the story of how these sauces became “mother sauces” thanks to legendary chefs like Marie-Antoine Carême and Auguste Escoffier, who codified French cuisine into the art form it is today. Each sauce has its own character: the creamy comfort of Béchamel, the velvety depth of Velouté, the rich savoriness of Espagnole, the bright tang of Tomato, and the luxurious silkiness of Hollandaise. You'll discover not only how they're made but also how they've shaped French food culture around the world.Of course, no discussion of the mother sauces would be complete without mentioning their many daughter sauces or derivatives. Think of Mornay, Bercy, Demi-Glace, Provençale, or Béarnaise — these are the flavorful branches that stem from the mother sauces, transforming everyday dishes into something spectacular. In this episode, you'll hear practical examples of how these sauces are used in French kitchens and beyond, inspiring you to bring them into your own cooking.So grab your apron, pour yourself a glass of wine, and join host Andrew Prior as we whisk, simmer, and stir our way through the mother sauces of France. By the end of this episode, you'll not only understand their importance but also feel equipped to start experimenting with them at home. After all, learning the French mother sauces isn't just about recipes — it's about unlocking the secrets of French culinary heritage.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

If you want great barbecue everyone in Memphis knows that Tops Bar-B-Q is the place to go. First opening its doors in 1952 this local staple has served generations of barbecue lovers. Today on the Shootin' The Que podcast, Heath and Candace sit down with VP Hunter Brown to discuss how the company keeps its high standard in this legendary BBQ city while managing to grow their menu, and what NEW locations may be coming soon!0:00 - Start0:30 - Finding His Way To Tops Bar-B-Q8:04 - Why Change What Works?11:50 - What Is Tops Bar-B-Q All About?15:45 - Where To Find Tops Locations25:00 - Covid And Creating New Services32:30 - Learning How To Be Successful35:40 - What's Next For Tops Bar-B-Q?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 #heathrilesbbq #topsbbq #memphis #barbecue #local #food #best #locations #bbq #midsouth

Send us a textGeneral Overview of French SaucesFrench sauces are more than just condiments — they're the heart and soul of French cuisine. In this episode of Fabulously Delicious: The French Food Podcast, we dive into the fascinating world of sauces, exploring how they elevate even the simplest dishes into something extraordinary. From the velvety béchamel in a comforting gratin to the golden hollandaise draped over steamed vegetables, sauces bring richness, brightness, and balance to French cooking.We'll uncover the history of French sauces, tracing their evolution from the thick, spice-laden concoctions of the Middle Ages to the refined creations of the 17th century, shaped by visionary chefs like La Varenne. And of course, we'll celebrate Auguste Escoffier, the culinary genius who codified the five “mother sauces” — béchamel, velouté, espagnole, tomato, and hollandaise. These timeless foundations form the building blocks of classical French cuisine and continue to influence kitchens worldwide.French sauces are also deeply tied to place. In Burgundy, wine reductions create bold and hearty flavors, while Provence favors lighter, olive oil and tomato-based sauces. Normandy leans into its dairy heritage with cream and cider-infused sauces, and the South-West embraces indulgence with duck, foie gras, and Armagnac. Each region of France has its own saucy story to tell, shaped by its landscape, traditions, and local ingredients.Whether you're a professional chef, a passionate home cook, or simply a lover of French food, this episode will give you a new appreciation for sauces as the backbone of gastronomy. So grab a glass of wine and join host Andrew Prior as we kick off Saucy September — a month-long celebration of French sauces on Fabulously Delicious: The French Food Podcast.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

In this episode, Chris breaks down some of the sneakiest calorie-dense sauces that can quickly add up without you realising. From the ones you drizzle over salads to the ones that take your favourite meals from “healthy” to “high-calorie,” you'll learn what to watch out for and smarter swaps you can make without sacrificing flavour.

Bracket 7 is here! What sauce or condiment is the best tasting?! Listen to find out!

In this episode, Chris William shares his go-to sauces and seasonings that add flavour without derailing his nutrition goals. From low-calorie condiments to versatile spice blends, Chris reveals how he keeps meals exciting and satisfying while staying on track. If you've ever felt like healthy eating is bland or repetitive, this episode will give you practical, tasty options to make your food more enjoyable without adding unnecessary calories.

Podcast Show Notes: The Hidden Toxins Making You Sick (And How Plants Can Help) Episode Summary In this enlightening episode of the NHA Today podcast, guest host Stacie Haney interviews Dr. Stephanie Peacock about the powerful role of plant-based nutrition in detoxification and healing from environmental toxins. Dr. Peacock shares her personal journey from competitive swimming to becoming an expert in mold illness and environmental toxicity, offering practical strategies for supporting the body's natural detox pathways through food, lifestyle, and targeted supplementation. Key Topics Covered The Power of Plant-Based Detoxification How fiber and bioflavonoids in plants help bind and eliminate toxins The importance of dietary diversity for gut microbiome health Specific color bands of foods that target different toxins (e.g., red foods for citrin detoxification) Understanding Your Body's Detox Pathways The three phases of liver detoxification explained in simple terms Why gut motility is crucial for toxin elimination The role of sweating as a detox pathway Environmental Toxins in Modern Life EPA estimates indoor air is 2-5x more toxic than outdoor air 50-60% of American homes have some form of water damage Hidden sources of toxin exposure in everyday products Practical Detox Strategies Foundation Foods & Supplements: 2 tablespoons daily of ground flax or chia seeds as natural binders Broccoli sprouts for liver support and microplastic detoxification Bitter greens to stimulate bile flow Organic produce to reduce pesticide exposure Lifestyle Modifications: Water filtration (reverse osmosis or distillation) Air purification for indoor spaces Natural cleaning products 7-8 hours of quality sleep Regular movement (20-30 minutes, 4-5x weekly) Sweating through exercise, saunas, or hot baths Supporting Supplements (when needed): Magnesium for gut motility Milk thistle for liver support Modified citrus pectin for pesticide binding Omega-3s for cellular health Testing & Assessment Vibrant Wellness Total Tox Burden Test Importance of checking liver enzymes and kidney function When to consider viral load panels Key Takeaways Food First Approach: Most detoxification can be accomplished through a diverse, colorful plant-based diet rather than expensive supplements Address the Basics: Before complex protocols, ensure proper gut motility, adequate hydration, and regular sweating Environmental Awareness: Simple swaps in water, air quality, and personal care products can significantly reduce toxic burden Individual Assessment: Chronic health issues may stem from hidden environmental exposures that standard medical tests miss About Dr. Stephanie Peacock Dr. Peacock is a holistic health practitioner specializing in environmental toxicity and mold illness. After her own experience with mold exposure while working at TrueNorth Health Center, she developed expertise in helping others navigate complex environmental health challenges through plant-based nutrition and targeted detoxification strategies. Connect with Dr. Stephanie Peacock Website: https://stephaniepeacock.com Instagram & TikTok: @DrStephPeacock Podcast: The Holistic Health Podcast (biweekly episodes) Schedule a discovery call through her website Host Stacey Heiney (Guest host for The NHL Today Podcast) Organic farmer and wellness advocate FREE Resource: Get Stacey's healthy vegan Sauces, Dips & Dressings e-book: https://theherbanfarmacy.mykajabi.com/the-secret-is-in-the-sauce Website: theherbanfarmacy.com Instagram: @theherbanfarmacy Resources Mentioned CLEAR app for checking product safety EWG (Environmental Working Group) database Branch Basics cleaning products Air Doctor air purifiers Vibrant Wellness testing panels Episode Reflection This conversation highlights how our modern environment presents unique health challenges that require a comprehensive approach combining ancestral wisdom about plant foods with modern understanding of detoxification. The emphasis on accessible, food-based solutions makes this valuable information for anyone looking to optimize their health in today's toxic world. The NHA Today podcast is powered by the National Health Association, bringing you real conversations about transforming health through food, mindset, and community.

Summary: In this episode, Justin Townsend and Adam Berkelmans explore the world of steak, delving into its primal allure, historical significance, and the value of wild game steaks. They discuss various cuts of meat, cooking techniques, and the debate surrounding the best cuts. The conversation also touches on marination and the best cooking methods, emphasizing the importance of flavor and texture in preparing steaks. In this conversation, Justin Townsend and Adam Berkelmans delve into the intricacies of cooking steak, discussing various techniques, cookware options, and flavor enhancements. They emphasize the importance of mastering searing, the benefits of cast iron, and the nuances of grilling versus broiling. The duo also shares insights on sauces and seasonings that can elevate the steak experience, concluding with practical tips for achieving the perfect steak. - ⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠ - ⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠ ⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠ Links: Venison Steak with Blackberry Sauce and Corn Salad Venison Steaks with Whiskey-Rosemary Cream Sauce and Mushrooms Creamy Cajun Steak and Wild Mushrooms Venison Cube Steak Sandwich with Poblano-Lime Chimichurri Moose Steak with Truffled Beurre Blanc and Potato Crisps Podcast Episode 163: Butchering and Cooking the Neck and Denver Steak Takeaways: Steak is a primal food with deep historical roots. Wild game steaks provide a sustainable and flavorful alternative to conventional beef. Understanding the anatomy of the animal helps in selecting the best cuts. Leg steaks are often a result of lazy butchering practices. The backstrap is one of the most prized cuts due to its tenderness. Cooking in stainless steel or cast iron enhances the flavor through the Maillard reaction. An excellent sear and browning is crucial for steak. Cast iron pans retain and evenly distribute heat well. Always preheat your pan to avoid food sticking. Grilling requires two heat zones for optimal cooking. Let your steak rest to redistribute juices. Sauces should enhance, not cover up the meat's flavor. Brown butter is a simple yet effective sauce. Experiment with different cooking methods for steak. Avoid overcooking steak in sous vide to prevent mushiness. Quality seasoning enhances the steak without overpowering it. Chapters: 00:00 The Primal Allure of Steak 01:54 A Historical Perspective on Steak 06:29 The Value of Wild Game Steaks 07:42 The Debate: Are Steaks the Best Cuts? 10:01 Understanding Different Cuts of Steak 19:14 Cooking Techniques for Perfect Steaks 24:54 Marination: To Soak or Not to Soak? 30:07 Cooking Methods: Stainless Steel vs. Cast Iron 32:24 Mastering the Art of Searing and Cooking Techniques 34:26 The Benefits of Cast Iron Cookware 36:08 Exploring Cooking Methods: Broiling vs. Grilling 39:40 Grilling Techniques for Perfect Steaks 45:52 Sauces and Seasonings: Enhancing Steak Flavor 51:57 Final Thoughts on Cooking Steaks Keywords: Learn more about your ad choices. Visit megaphone.fm/adchoices

Each week, Paul Foster & Simon Alexander catch up for coffee. This week: The Lygon Arms, milk frothers, topping and dressing stations, best wing sauces, avocado preserving and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode Summary Wellness pioneer and bestselling author Doug Evans reveals how sprouting can transform your health and wallet. Learn how to grow nutrient-dense vegetables on your countertop in just 5 days for under $1 per serving. Doug shares his incredible journey from fast food addiction to thriving on living foods, and explains why sprouts are up to 100x more nutritious than mature vegetables. Guest Bio Doug Evans is a visionary entrepreneur, wellness advocate, and bestselling author of The Sprout Book. He co-founded Organic Avenue, one of the first organic cold-pressed juice brands in the US, and later created The Sprouting Company, making it easier than ever for people to grow nutrient-dense food at home. Key Topics Covered Doug's Health Transformation From eating 4 cotton candies at basketball games to a plant-based lifestyle His typical McDonald's meal: Big Mac, Quarter Pounder, 9-piece nuggets, large fries, vanilla shake, apple pie, and hot fudge sundae Lost family members to diabetes, cancer, and heart disease before discovering plant-based nutrition Started sprouting 30 years ago after seeing sprouts at Union Square Farmers Market Why Sprouts Are Nutritional Powerhouses Up to 100x more nutrient-dense than mature vegetables Sprouted lentils increase vitamin C by 300% and quadruple antioxidants in just 3 days Travel only 2 feet (counter to table) vs. 2,000 miles for average vegetables You eat the entire plant: root, shoot, endosperm, and embryo Top Sprouts & Their Benefits Broccoli sprouts: Highest in sulforaphane (anti-cancer compound), most bioavailable on day 3 Alfalfa: More beta-carotene than GMO golden rice, plus vitamin C and chlorophyll Sprouted legumes (mung beans, lentils, chickpeas): High in amino acids, keep you full Red clover: Beautiful texture, mild flavor, great crunch Getting Started with Sprouting 1/4 cup of seeds = 5 cups of sprouts in 5 days Costs under $1 per serving No soil, sunshine, or fertilizer needed The Sprouting Company's jar features: larger vessel, better drainage, stainless steel filter Seeds are tested for pathogens and microplastics How to Use Sprouts Add to any meal: salads, smoothies, juices, wraps Mash with avocado and wrap in nori for quick meal Top pizzas, tamales, soups - increases nutrition 1000x Can eat directly from the jar as a snack Store fresh homegrown sprouts for over a week Key Takeaways Sprouts are vegetables, not just garnishes - they can be entire meals Growing your own eliminates plastic packaging and ensures freshness Perfect for food deserts or anyone wanting local, organic produce year-round The most nutritious food is paradoxically also the lowest cost Sprouting breaks you free from processed foods and reconnects you with natural flavors Resources Mentioned The Sprout Book by Doug Evans Eat to Live by Dr. Joel Fuhrman The Sprouting Company: TheSproutingCompany.com Follow Doug: @dougevans on Instagram and TikTok Notable Quotes "What if I told you that you can grow the most nutrient dense food on the planet in five days on your kitchen countertop, without soil, without sunshine, without fertilizer?" "Everybody should be sprouting, everybody should be eating sprouts." "Most people are living to eat... but we should eat to live." "The world is hungry for fresh produce, and miraculously, sprouts grow in all climates, all seasons, all geographies." Host Stacey Heiney (Guest host for The NHL Today Podcast) Organic farmer and wellness advocate FREE Resource: Get Stacey's healthy vegan Sauces, Dips & Dressings e-book: https://theherbanfarmacy.mykajabi.com/the-secret-is-in-the-sauce Website: theherbanfarmacy.com Instagram: @theherbanfarmacy Connect with Doug Instagram: @dougevans TikTok: @dougevans Website: TheSproutingCompany.com Doug answers questions and supports the sprouting community directly Note: Doug lived exclusively on sprouts for 30-day periods while living in the Mojave Desert, proving their complete nutritional value.

Never give up on your dreams, that is what Elizabeth Heiskell wants to shout from the rooftops. From watching The Today Show at home and dreaming of one day getting to cook on it, to being a staple almost a decade later, she knows a thing or two about believing in yourself. Follow her journey from working with Viking Ranges, to starting a produce farm complete with prison bus, and then one day catering for the queen, Dolly Parton herself. Heath and Candace hear all about her journey on today's episode of the Shootin' The Que podcast!0:00 - Start0:45 - Elizabeth Heiskell3:50 - From Viking Ranges To Cooking Classes9:25 - The Accidental Farmer15:40 - From Farming To Catering19:07 - Catering VS Tailgating34:20 - A Day With Dolly39:20 - Four Cook Books52:00 - The Today Show01:06:00 - Catering 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 #heathrilesbbq #elizabethheiskell #author #chef #catering #debutante #southern #vikingranges #farmer #tailgating #olemiss #football #weddings #fun #dollyparton #cookbook #recipes #thetodayshow #foodie #journey

Send us a textFind fun and creative way to enhance summer meals with no-cook sauces in your Empty Nest Kitchen. Christine shares her tips and tricks on making flavorful sauces without turning on the stove, perfect for the hot summer months. You'll learn a simple framework using fats, acids, and flavor enhancers like fresh herbs. Christine also introduces her new mini-course, 'Just Add Sauce,' which provides detailed guidance on creating and remixing various no-cook sauces, emphasizing ease and adaptability for small-scale cooking.00:00 Introduction to No-Cook Sauces00:46 Why No-Cook Sauces?03:16 The Basics of Sauce Making05:01 Creative Sauce Ideas08:24 Practical Tips and Tools09:04 Challenge and Conclusion10:49 Special Offer: Mini Course Follow Christine Van Bloem on Instagram @theemptynestkitchen and on Facebook @emptynestkitchen Learn more about Menopause Meal Plans Sign up for my FREE 10 Essential Tools for the Empty Nest Kitchen

It's finally time to take a seat at the witness stand and testify Lil' Sauces' alleged innocence. Will he be convicted on his 5x counts of murder (not to mention the charges of theft, robbery, and trespassing) or will his legal team manage to get him off on all accounts? Find out in the exciting conclusion of Sauce's trial! Maki (Quill Smith) - Played by David Kenku Shadow Sorcerer Keto (Ichthyo "Theo" Glycerskin) - Played by Fatty Lumpkins Kobold Echo Knight Fighter Feather McGregor - Played by Quinn Kenku War Mage Wizard Rorick (Fizzlefingers) - Played by Cameron Goblin Arcane Trickster Rogue Dez (Wingbert Featherbottom) - Played by Jackson Kenku Swarmkeeper Ranger We hope you've enjoyed our show so far and that you continue listening as episodes are released! Additionally, feel free to follow us using the social links below, or by clicking the icons. Feel free to share our show with anyone who loves Dungeons and Dragons and actual-play podcasts! Finally, if you would be so kind, we would appreciate a review on whatever platform you're listening on. It would mean a lot and help to support our podcast and allow us to grow! Thanks so much for listening! Social Media LinkTree - A Full List of Our Links Instagram - @SessionZeroHeroes Facebook - @SessionZeroHeroes Bluesky - @szhpodcast.bsky.social X- @Session0Heroes Credits Character Art by: comabogbog Music by: Simon Jones Music Additional Music by: Monument Studios © 2023 Session Zero Heroes. All rights reserved.

An Adventure in Sandwich Crafting: Interview with the Roll for Sandwich Creator In this episode of the Okayest Cook Podcast, host Chris Whonsetler interviews Jacob Pauwels, famously known as the 'Roll for Sandwich guy' on Instagram and TikTok. They discuss Jacob's journey from being a video production graduate turned stay-at-home dad to a viral sandwich creator on TikTok. Jacob shares his experiences during the COVID-19 lockdowns, starting his 'Roll for Sandwich' series, and rapidly gaining popularity for his creative and chaotic sandwich-making content. They also dive into a live sandwich-making session using local Indiana ingredients, which leads to a rich discussion about flavors, food combinations, and the story behind roll for sandwich. Jacob offers insights into his methods, his background, and his engagement with fans. The episode wraps up with suggestions for listeners to recreate Jacob's sandwiches, whether by using random number generators to select from his vast array of videos or by purchasing his latest cookbook. It's a deep yet fun exploration of food, creativity, and the joy in culinary experimentation. Find Jacob: Tiktok: https://www.tiktok.com/@adventuresinaardia Insta: https://www.instagram.com/adventuresinaardia/ YouTube: https://www.youtube.com/channel/UCwk6sUuJr99hCywO_Zph8Mw Grab a Dice Tower: https://shoptalonclaw.com/pages/roll-for-sandwich Grab a book:  Adventures in Aardia Merch: https://adventuresinaardia.bigcartel.com/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters 00:00 Introduction and D&D Beginnings 00:41 Welcome to the Podcast 00:57 Guest Introduction: Jacob Pauwels 01:22 Gen Con and the Sandwich Guy 01:50 Recent Culinary Adventures 03:19 Adventurous Eating and Unusual Ingredients 05:31 Jacob's Background and Content Creation Journey 07:53 The Birth of Roll for Sandwich 09:51 The Viral Success of Roll for Sandwich 12:49 The Mechanics of Roll for Sandwich 18:27 Challenges and Curses in Roll for Sandwich 25:36 Memorable Sandwiches and Ingredients 38:35 Respecting Cultural Foods and Future Plans 40:53 The Impact of Roll for Sandwich 44:54 From Introvert to Internet Celebrity 46:03 The Chaos of Life and Finding Control 46:41 Upcoming Projects and Exciting Announcements 47:36 Creating the Indianapolis Roll Sandwich 48:57 Rolling for Ingredients and Building the Sandwich 01:00:03 Tasting and Reviewing the Sandwich 01:12:57 Reflecting on the Sandwich and Future Ideas 01:16:51 Exploring Indiana's Best Mains 01:17:19 Local Sausages and Unique Meats 01:18:47 Cooking Techniques and Tasting 01:20:15 Building the Perfect Sandwich 01:21:02 Hunting and Cooking Stories 01:23:04 Selecting Ingredients and Flavors 01:33:47 Sauces and Condiments 01:37:41 Final Sandwich Creations 01:44:32 Conclusion and Upcoming Events More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

When selected as one of 12 contestants for the Food Network program BBQ Brawl, Brad Leighninger of Nixa, Mo., said he just wanted to have fun and represent the competition BBQ world as best he could. Chalk it up as mission accomplished on both parts, plus a whole lot more. The pitmaster behind three-time (working on four-time) KCBS Team of the Year Gettin' Basted made it all the way to the finale where he lost a tie-breaker with Georgia's Kyle Bryner for Master of ‘Cue.  On Episode 316 of the Tailgate Guys BBQ Podcast, Brad reflects on BBQ Brawl's 10-episode journey from what it was like to be on legendary chef Bobby Flay's team to the 16-day grind to film 10 shows to his relationship with Kyle “The Mountain Man” from Georgia (whom he incidentally has invited to join him at a BBQ major later this year). We also ask Brad his recommendation for the next competition BBQ cook for BBQ Brawl and he has a quick answer.  Thanks to Brad for always being available to come on our show, going all the way back to 2016. We appreciate it - and more important, so do the listeners. We also take a trip to Republic, Mo., for the latest happenings from The Grill Guys of Missouri with co-owner Skyler Spartan. Tailgate Guys Co-hosts Lyndal and Steve also review their cooking weeks and take a quick tour of the sports world.   A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

Today's podcast takes a deeper dive into some of the most recent recipes to come off of the grill, from Teriyaki Ribs to Heath's delicious (and affordable) Poor Man Burnt Ends. Heath and Candace take a look at Yelp's list of the 10 Top Cities for Barbecue (do they agree with where Memphis falls on the list?), and answer a variety of listener questions from the best starter offset smoker to is prime brisket really worth it in today's episode of the Shootin' The Que podcast!0:00 - Start0:45 - Cooking With Friends2:30 - Surprisingly Good Cocktails9:00 - Pineapple Teriyaki Ribs12:45 - Poor Man Burnt Ends19:40 - Top 10 Cities For BBQ31:30 - Becoming The BBQ Capital?34:00 - Personal Best BBQ38:10 - Questions From The Audience48:50 - Submit Questions 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 #food #heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #foodie #grilling #bbq #barbecue #best #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #friends #cocktails #ribs #top10 #questions #johndaly #memphis #offset #smoker

Episode 301 features Donna Muscarella, President of the Elysian Fields SABR Chapter and Steven Chase, founder of Steve's Original Sauces      Donna Muscarella is a baseball enthusiast, photographer, and mixed-media artist.  Hinchliffe Stadium, one of the few Negro Leagues ballparks still standing, is a repeat subject of Donna's creative compositions.  In 2021, she released her debut trading card set, which used her photography of the historic ballpark on the card fronts.  The card backs featured information about Hinchliffe's Negro Leagues ties.  Donna's Hinchliffe photography appeared on Forbes.com, in the third edition of Turnstyle:  The SABR Journal of Baseball Arts, and her card set was featured on the SABR Baseball Cards Blog.  She has covered events at Hinchliffe Stadium for the National Baseball Hall of Fame and the Charles J. Muth Museum of Hinchliffe Stadium.  Donna serves as president of the Elysian Fields (Northern New Jersey) Chapter of the Society for American Baseball Research (SABR).  Go to  https://linktr.ee/TheLensOfDonnaM  to see more of Donna's artwork.    Stephen Chase is the chef and founder of Steve's Original Sauces, otherwise known as SOS.  Stated on their website, "At Steve's Original Sauces, we believe that every culinary creation deserves a touch of artistry, a dash of passion, and an infusion of exquisite flavor. Founded in the quaint town of Belmont in 2018 by the visionary Stephen Chase, our journey began with a singular mission: to elevate the everyday dining experience through a curated selection of gourmet sauces and syrups that tantalize the palate and inspire the imagination.  As we continue to grow, we remain steadfast in our dedication to creating products that resonate with the discerning tastes of our clientele."  For more information or to make a purchase go to  https://stevesoriginalsauces.com/    We recommend you go to 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

The debate started between the four of us on the podcast and it quickly got heated (pun intended). We knew we had to bring it to the air and ask the listeners, what are the top 3 best dipping sauces.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Don't call yourself a cook if you can't make... what? Heath and Candace are joined today by the "Cooker of Deliciousness", Matt Ramsey, and they get candid about the differences between being a chef and a cook, discuss being polar opposites on the subject of mayonnaise, and being bold enough to take a chance on yourself in today's episode of Shootin' The Que!0:00 - Start0:45 - Cooker Of Deliciousness5:25 - Walking Away From Nursing9:00 - People Don't Gatekeep In This Community13:10 - First Viral Moment22:00 - 100oz Steak24:50 - Day To Day Changes31:45 - Mayonnaise Is My Kryptonite36:06 - From 2020 To 202537:54 - Finding Matt 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 #heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #foodie #grilling #bbq #barbecue #best #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #delicious #secret #chef #cook #nursing #viral #kryptonite

Kusi Foods Hot Sauces Review 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 are coming to you from the studios of the Bloody Mary …

Celebrating our 300th episode with Emmy winner, David Wild, writer for the Grammy Awards and Rolling Stone magazine and barbecue pitmaster legends, Moe Cason and Bob Trudnak, plus special congratulatory messages David Wild  is an award-winning writer, producer, and longtime Rolling Stone magazine contributing editor.  Prior to Rolling Stone he wrote for Esquire magazine.  He has written or produced scores of major specials including the Grammy Awards, Oscars, Emmys, and the Academy of Country Music Awards.  Additionally, he has written books on the television shows, Friends and Seinfeld.  He now co-hosts the podcast, Naked Lunch with Phil Rosenthal.  David is a huge baseball fan, beginning in his youth as a New York Mets fan and as an adult changing his allegiance to the Los Angeles Dodgers. Moe Cason AKA Big Moe is an award winning pitmaster who has toiled for many years creating his well respected brand, Moe Cason Barbeque and his instantly recognizable, Big Moe persona.  Moe is a television personality, cookbook author, and a Navy veteran.  He has been featured in national television segments, including Steve Harvey's and Harry Connick Jr.'s talk shows and had his own segment on NatGeo's World of Flavor.  For more information on Big Moe Cason and to purchase his products go to  https://moecasonbbq.com/ Bob Trudnak has loved barbecue since the age of seven, when his dad placed him "in charge" of putting charcoal in the grill and from that day forward he was hooked.  In 1999, Bob helped co-found the company, BBQ Guru.  He is an award winning competive pitmaster.  Beyond competitions, he is a renowned judge and instructor, having hosted hundreds of in-person and virtual barbecue classes.  He is the creator of BBQ Bob's Sauces and BobbyT's Pizza Products.  For more information on Bob Trudnak go to https://bobtrudnakbbq.com/ Special thanks to Doug Scheiding for his special artwork celebrating our 300th episode. We recommend you go to 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  

Portland has plenty of options when it comes to breakfast. You can pick up some pastries at an award-winning bakery or stand in line for brunch in just about every neighborhood. But what about breakfast sandwiches? Today on City Cast Portland, host Claudia Meza joins producers John Notarianni, Giulia Fiaoni, and you, our listeners, to talk about Portland's best breakfast sandwiches – from the tastiest sauce to the ultimate hangover cure. Some Places Discussed in Today's Episode: Pie Spot Great North Coffee Fried Egg I'm In Love Kind Coffee Podnah's Pit Dawnbringer Sincerely, Bagel ROAM Better Half PDX Two of Us Rad Magic Subs Picone's Become a member of City Cast Portland today! Get all the details and sign up here.  Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter, Hey Portland, and be sure to follow us on Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about the sponsors of this July 17th episode: Visit Walla Walla Montavilla Jazz World Forestry Center Learn more about your ad choices. Visit megaphone.fm/adchoices

Shaun gives his Top Five Sauces in honor of the Sauce Gardner extension.

Get Pasterds Merch @ Meaningless Apparel: https://meaninglessapparel.etsy.com   PASTERDS LINKS: Pasterds Website: www.ingloriouspasterds.com Pasterds Twitter: www.twitter.com/PasterdsPodcast Michael Twitter: www.twitter.com/mjbaysinger Pasterds Threads: https://www.threads.net/ingloriouspasterds Michael Threads: https://www.threads.net/mjbaysinger Matt Threads: https://www.threads.net/the_big_lemattski Josh Threads: https://www.threads.net/thejmcasey Lucas Threads: https://www.threads.net/lucallen Instagram: www.instagram.com/ingloriouspasterds Facebook: www.facebook.com/pasterdspodcast   SUPPORT US ON PATREON TO JOIN THE PASTERDS PUB: http://www.patreon.com/pasterdspodcast WANT MORE HOT CONTENT?!? HEAD OVER TO PATREON TO GET ACCESS TO OUR ARCHIVED SPINOFF PODCASTS: Tao Te Matt, Deep Thoughts w/ Michael, Rumi-nations, Hymns of Reconstruction, TERD Talk & More!  http://www.patreon.com/pasterdspodcast  

In today's podcast, Cheri Renee shares her journey from being a second-grade teacher to becoming a successful food blogger and cookbook author. Hear her advice for new grilling enthusiasts and insights into her upcoming projects, including a new cookbook focused on camping recipes on today's episode of Shootin' The Que!0:00 - Start0:10 - From Teacher to Food Blogger2:43 - The Journey of Outdoor Cooking5:53 - The Evolution of Food Blogging8:51 - Family and Food: A Love Language11:52 - Transitioning to Full-Time Blogging14:35 - Creating Unique Recipes17:20 - The Impact of Social Media20:29 - Cooking with Griddles and Smokers23:34 - Advice for New Grilling Enthusiasts26:16 - Feedback and Future ProjectsJoin 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 #heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #foodie #grilling #bbq #barbecue #best #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #foodblogging #outdoor #cooking #family #grillingtips #cookbook #socialmedia

Gindo's Spice of Life Hot Sauces Review with the Mastersons

Have you ever wanted to know some of the BEST (and worst) places to eat in Mississippi or around the Memphis area? Big Tae Eats joins Heath and Candace today and they discuss some of their favorite restaurants, can't miss BBQ joints, and even a few places that just aren't as good as the hype in today's episode of the Shootin' The Que podcast!0:00 - Start1:40 - Home Town Food3:50 - Burgers or Sandwiches?7:55 - First Food Review11:15 - Who Influenced You To Start?13:40 - Signature Reviewing Style16:25 - Follower Suggestions22:05 - MS Soul Food25:25 - Food Review Reactions31:15 - Dyer's Burgers In Memphis33:00 - Tope Places To Visit36:40 - Top BBQ Places48:00 - Cajun Food51:50 - Pop Up Burger Business54:15 - Cities To Visit59:30 - Content Creations01:03:10 - What's Next?01:04:10 - Finding Big Tae Eats 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 #heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #foodie #grilling #bbq #barbecue #best #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #grill #mississippi #influencer #foodreview #burgers #top3 #soulfood #bigtaeeats

Sean Green joins us for Season 3, Episode 13. What's on the plate? – Meal Prep. Bibimbap. Korean Fried Chicken. Kimchi Pancakes. Curbing Dairy. Roasted Potatoes & Beet(root). Strategic Food Shopping. Fish Fingers & Tinned Spaghetti for Breakfast. Dumpling. Ackee & Saltfish. Saltfish Fritters. Plantain. Corned Beef & Rice with Macaroni. American Corned Beef Hash. Hidden Vegetables. Caribbean-Style Bolognese. Dairy Milk?! Dark Chocolate. Salmon Pasta with Creme Fraiche. Semmel Knödel. Brathähnchen. Schweinebraten. Rotkraut. German High-Quality Produce. Orange Zest. Sausage Casserole. Couscous. Tagine. Quorn Patties. Recurrent & Mint Glazed Lamb. Food Ethics & Responsibility. Sauces & Dressings From Scratch. Salad Cream. Disco Snacks. Chilli Caramel Chicken Wings. Media:Sean's Instagram: @seangreenonthekeysLick the Plate's Instagram and TikTok: @licktheplatepodcastCameron's Instagram and TikTok: @cbjartslicktheplatepodcast@gmail.comInstrumentals, mixing and mastering of the theme song "Lick the Plate" courtesy of Adam FarrellAdam's Instagram: @farrell33a Hosted on Acast. See acast.com/privacy for more information.

Kansas City barbecue gets some love today on the Shootin' The Que podcast as guest Richard Fergola of Fergolicious BBQ stops by to hang with Heath and Candace. He talks about some of his favorite places to grab a bite, his time on television and him creating is own cooking classes, and gets into a deep conversation about the differences between being a competition cook and an influencer in today's episode of the Shootin' The Que podcast! 0:00 - Start1:24 - Getting Into BBQ4:15 - Cooking After Covid9:10 - Transitioning Into BBQ Full Time10:40 - Influencers VS Pitmasters21:20 - First Big Break23:50 - Growing Up In Kansas28:10 - Memphis BBQ30:20 - Restaurants In Kansas City32:00 - Social Media Upping The Game34:40 - Mac N' Cheese37:30 - Teaching BBQ Classes45:48 - Finding Fergolicious On Social MediaJoin 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 #pitmasterheathriles #heathrilesbbqproducts #food #foodie #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcast #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #grill #kansas #kansascity #kansascitybbq #realityshow #teaching #cookingclass #socialmedia

We escape to another planet to eat Spam, sauces, and macaroons before discussing Mickey 17. Is this another Bong hit or pass? The premise of Mickey's lab rat-like existence is troubling yet thoughtful. Robert Pattison is incredible as all Mickey's one through eighteen. Although the film captures the insanity and stupidity of today's politics, it may be a little too preachy for some and could lead to a loss of interest. Let's face it. Most of us go to the movies to escape and not to be reminded why we want to escape.

Brandon says that sauce is one of his major food groups. His wife, Jacqueline says the sauces take up too much fridge space! She wants to put away groceries without playing fridge Tetris. But Brandon just loves sauce! Who's right? Please consider donating to Al Otro Lado. Al Otro Lado provides legal assistance and humanitarian aid to refugees, deportees, and other migrants trapped at the US-MX border. Donate at alotrolado.org/letsdosomething.We are on TikTok and YouTube! Follow us on both @judgejohnhodgmanpod! Follow us on Instagram @judgejohnhodgman!Thanks to reddit user u/jiminycricket81 for naming this week's case! To suggest a title for a future episode, keep an eye on the Maximum Fun subreddit at reddit.com/r/maximumfun! Judge John Hodgman is member-supported! Join at $5 a month at maximumfun.org/join!

She is known as the "Winningest Woman In BBQ" and for good reason. From breeding her own hogs, to stepping up to support the next generation of cooks with the World Junior BBQ League and being a judge on the Netflix series "BBQ Showdown", Heath and Candace cover her whole career in this week's episode of the Shootin' The Que podcast!0:00 - Start0:20 - Melissa Cookston2:10 - Getting Started In BBQ3:20 - The Restaurant7:30 - Life After Covid9:45 - Comp Cooking VS Restaurant Cooking12:40 - Catfish & BBQ Meatloaf14:27 - Competition Team Name17:45 - Own Breed Of Hog19:50 - Only Woman To Win MIM21:50 - World Junior BBQ League24:20 - Barbecue Store26:40 - Cookbooks29:10 - Working With Smoke Slam37:30 - Netflix Barbecue Showdown43:05 - Creating Recipes45:00 - Barbecue Hall Of Fame48:00 - Finding Melissa 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#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #foodie #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcast #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #grill #netflix #restaurant #cookbook #halloffame #mississippi

Your Guess is as Good as Mine

Topics: Bird Feeder Feedback, S'mores, Anger, Breaking Animal News, Animal Videos, Sauces BONUS CONTENT: S'mores Follow-up   Quotes: “I'm asking for help.” “Anger may be our biggest problem.” “Anger makes you not want to help other people.” “Whatever you do with anger you can do better without it.” . . . Holy Ghost Mama Pre-Order! Want more of the Oddcast? Check out our website! Watch our YouTube videos here. Connect with us on Facebook! For Christian banking you can trust, click here!

Meathead joins the show today and takes Heath and Candace on the wild journey of his life. From being a teenager and hanging with the legendary first astronauts in space to receiving the very first Master's Degree in Art in Technology, he discusses how all that lead to his newest book "The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling and Outdoor Cooking" in today's episode of the Shootin' The Que podcast.0:00 - Start1:07 - AmazingRibs.com4:10 - Getting The Meathead Name6:20 - Early Grilling Years9:40 - Journalism School14:45 - First Master's Degree18:25 - Biggest Changes In BBQ26:25 - Book The Meathead Method36:30 - What Is BBQ?45:20 - Aquarium Pit49:35 - Future Plans56:50 - Can't Compete In Products59:50 - The Types Of Cooking Heat01:07:20 - How To Find His Book01:10:20 - Finding Meathead 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#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #foodie #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcast #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #grill #ribs #recipe #cookbook #technology

Tim and Willie had an idea to try a bunch of hot sauces but then realized they do actually expire. So instead they try the least expired one and talk about the latest Crystal Lake casting, the Alien:Earth trailer, and Australian television (With special guest Nicki!) Hosted on Acast. See acast.com/privacy for more information.

Nurse turned food influencer Dakota, better known as "The APizza Guy" joins the show today! From learning to never call a cheesesteak a "Philly cheesesteak" when visiting Philadelphia to getting refused service at a restaurant over his honest reviews, he tells it all in this week's episode of the Shootin' The Que podcast!0:00 - Start0:14 - Dakota "The APizza Guy"1:15 - Pizza Reviews In Boston2:15 - First Review Back In Oxford4:20 - Plans To Make Own Pizza?6:25 - Branching Off From Pizza12:25 - Oxford,MS Is A Vibe14:25 - Pennsylvania Food18:25 - Best Cheesesteak In Philadelphia20:25 - From Orland To Nashville24:05 - Getting Push-Back On Reviews31:55 - Staying On Top Of Social Media33:20 - Do You Give Second Chances36:55 - The Best & Worst Pizza Chains40:25 - Good Steak In MS48:15 - Advice For People Wanting To Get Started52:35 - When Fans Defend You55:15 - The Amish Market56:25 - Next Big GoalJoin 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-recipesHeath Riles, pitmaster• 75x BBQ Grand Champion,• 2022 & 2024 Memphis in May World Rib Champion • Award-Winning Rubs, Sauces, Marinades, and Injections

Are you just as sauce-obsessed as we are? Join Intern John, Sos, and Rose as we go on a mini-rant about sauces and more!Make sure to also keep up to date with ALL of our podcasts we do below that have new episodes every week: The Thought Shower Let's Get Weird Crisis on Infinite Podcasts

The Show Presents: Full Show On Demand

On today's show: 1. Fear, humiliation and chaos: Alamo patron recounts raid as groups call for transparency - https://www.postandcourier.com/news/crime/woman-refutes-police-story-alamo-ladson-raid/article_2fdd76b3-b3d3-4189-ad6e-509b3c508a09.html 1a. 'Mountains of paperwork' exist after ICE arrested 80 at Ladson club. The public 'won't get it.' - https://www.postandcourier.com/news/crime/alamo-ice-raid-ladson-immigration-charleston/article_cae1db49-eae6-482e-8c6d-88355965cf6a.html 2. Police respond to stabbing incident at downtown Charleston restaurant, 1 injured - https://www.live5news.com/2025/06/06/police-respond-stabbing-incident-downtown-charleston-restaurant-1-injured/ 3. Property owners at Dockside suing city over mandatory evacuations - https://www.live5news.com/2025/06/04/property-owners-dockside-condominiums-suing-city-over-mandatory-evacuations/ 4. Charleston to be home to South Carolina's first Four Seasons Hotel - https://abcnews4.com/news/local/charleston-to-be-home-to-south-carolinas-first-four-seasons-hotel-wciv-abc-news-4-luxury-hotel-and-private-residences-former-days-in-downtown-charleston 5. Acclaimed Pitmaster Rodney Scott Launches a Line of Sauces and Sides at Target - https://carolinas.eater.com/2025/5/28/24438144/rodney-scott-target-products 6. Former Stingrays coach becomes first to be named coach of the year in NHL, AHL, ECHL -https://abcnews4.com/news/local/former-stingrays-coach-becomes-first-to-be-named-coach-of-the-year-in-nhl-ahl-echl-wciv-abc-news-4-charleston-sc-south-carolina-spencer-carbery-washington-capitals-jack-adams-award This episode's music is by Tyler Boone (tylerboonemusic.com). The episode was produced by LMC Soundsystem.

The Show Presents: Full Show On Demand