Podcasts about smokedmeats

Over the weekend, we had quite the culinary adventure! Jeremy whipped up an incredible chili featuring a delicious 4-hour smoked tri-tip, while Katy crafted some delightful homemade cinnamon toast crunch cereal.The fun continues on our social media pages! Jeremy, Katy & Josh Facebook: CLICK HERE Jeremy, Katy & Josh Instagram: CLICK HERE

The Idiots talk with the Park Ridge Pitmaster, Mel Thillens from Mel's Craft BBQ.

Chef Burt Bakman opened Slab BBQ in 2018 after years and years of perfecting the craft of smoked meats. On a trip to Texas, Chef Bakman, a real estate agent at the time, was inspired by the barbeque scene and, over the next several years, decided to perfect the craft at home. He developed a reputation for outstanding barbeque and gives us in-depth knowledge in this episode!From Westholme Wagyu, Deborah Funk joins John and Andrea in the NYC studio and deep dives into how Westholme “crafts contemporary Australian Wagyu for professional kitchens. Chefs love the fine, even marbling that creates deep, rounded flavors and delicate mouthfeel: the Westholme signature.”You can watch our interview with Burt on YouTube HERE! Follow @burtbakman @slab @westholme @ingredients insiders @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Bobaflex joined us in studio this morning to announce a reunion show. Loper questions Randi's sense of smell and she isn't having it. How many hours does it take to become best friends? Randi stole her mom's car. Loper has deer issues. Plus, bull riding, bullfighting, smoked meats, Huge Mail Sack, acie bowls and more!

The COVID-pandemic inspired a petite Chinese American Southern California woman named Winnie Yee Lahkani to boldly insert herself into a subculture from the Deep South which has long been populated by large Black or White men. Her deftly seasoned smoked meats and business model have created a swelling fan-base, as well as the validation and admiration of famous BBQ judges and food critics. 

In order for the Emerald Coast's hospitality industry to thrive tourism must be at full-speed. But with the COVID-19 issues the country is facing this is a challenge. But Ashley Lowery, a server turned flight attendant, says she sees promising signs.Please subscribe to our podcast at iHeart Radio, Pandora, Spotify, TuneIn, Apple Podcasts, Google Play, and anywhere podcasts are heard.

One of the longest-running staples in Navarre Florida is James Dabney's East River Smokehouse. From their signature way of cooking meat to their proprietary hardwood smoked process, they do BBQ food the way it's supposed to taste.Restaurant Hours:11am to 9pm DailyDeck Bar HoursSunday – Thursday: 11:00am – 9:00pmFriday and Saturday 11:00am – MidnightEast River Smokehouse8491 Navarre ParkwayNavarre, Florida(850) 939-2802https://eastriversmokehouse.cominfo@eastriversmokehouse.comPlease subscribe to our podcast at iHeart Radio, Pandora, Spotify, TuneIn, Apple Podcasts, Google Play, and anywhere podcasts are heard.

Rick Bronson is an award-winning comedian, magician, TV Host, and entrepreneur. He has worked with President Bill Clinton, Spinal Tap, Martin Short, The Smothers Brothers, and many other fascinating people. Rick is the recipient of 8 COCA Comedian of the Year awards, an AMPIA award for Best TV Host on his travel series, The Tourist, and many other comedy accolades.  Today, Rick owns and operates some of North Americas top comedy clubs – The House of Comedy in Minneapolis and Phoenix; and The Comic Strip in Edmonton and (coming soon) East Rutherford, NJ. We talked live at the Big Pine Comedy Festival in Flagstaff, AZ about transitioning from life as a performer,  running a successful business, smoked meats, and finding happiness amidst life’s ups-and-downs….which has mostly to do with smoked meats…and golf.    Email Paul at Paul@CrazyMoneyPodcast.com   

Ernest Servantes joins Case and Rob to talk about what BBQ means to him and how it's allowed him to do so much in the BBQ community. He discusses his willingness to help people and be a BBQ ambassador that will allow to grow the sport of BBQ.He also talks about his recent acceptance of the IBCA Vice Presidential nomination and how he help to grow the IBCA and bring it to a prominent level

Ernest Servantes joins Case and Rob to talk about what BBQ means to him and how it's allowed him to do so much in the BBQ community. He discusses his willingness to help people and be a BBQ ambassador that will allow to grow the sport of BBQ.He also talks about his recent acceptance of the IBCA Vice Presidential nomination and how he help to grow the IBCA and bring it to a prominent level

Steak Cook Off Association's Brett Gallaway joins Case and Rob to discuss all things SCA

Steak Cook Off Association's Brett Gallaway joins Case and Rob to discuss all things SCA

Case and Rob recap the big weekend at the PHA Summer Steak Showdown and the results from #teamdairycone at Columbus. Reba Beard from South Texas BBQ Emporium comes on to discuss the No Excuses BBQ cook off. Chef Andy Lugo with Meat Hussler comes on to discuss the #lugocut among other things to wrap up... Matias Serrata comes on to discuss the 2018 IBCA points win and the changes for 2020Tune in!

Case and Rob recap the big weekend at the PHA Summer Steak Showdown and the results from #teamdairycone at Columbus. Reba Beard from South Texas BBQ Emporium comes on to discuss the No Excuses BBQ cook off. Chef Andy Lugo with Meat Hussler comes on to discuss the #lugocut among other things to wrap up... Matias Serrata comes on to discuss the 2018 IBCA points win and the changes for 2020Tune in!

Joey Machado joins the show to discuss his new position with Fogo Charcoal. He talks about what got him in the charcoal marketing landscape and what brought him over to Fogo Charcoal. He explains the different types of lump charcoal now available and gives a little insight to his vision for Fogo Charcoal in the future. Richard Anzaldua with the Texas Steak Tour and Steve Jimenez with Kids Que Nation also join the show to discuss all things Texas Steak Tour.Tune in!

Joey Machado joins the show to discuss his new position with Fogo Charcoal. He talks about what got him in the charcoal marketing landscape and what brought him over to Fogo Charcoal. He explains the different types of lump charcoal now available and gives a little insight to his vision for Fogo Charcoal in the future. Richard Anzaldua with the Texas Steak Tour and Steve Jimenez with Kids Que Nation also join the show to discuss all things Texas Steak Tour.Tune in!

This is the first of what will be many episodes about barbecue. In this episode I give a quick back story about how being stationed in North Carolina changed my world and sent me on a barbecue adventure that hooked me for life.

Friday Night Shenanigans! Live from the HCCO Cook Off in Lockhart, TX... Danny Regon from Hell Yeah BBQ, Steve Jimenez of Kids Que Nation and Tom Fuentes of the Smokin Onions and #stupidbeer fame join Rob and special guest host Tony Tenace. Fun night of good BBQ talk and crazy stories. Enjoy!!

Friday Night Shenanigans! Live from the HCCO Cook Off in Lockhart, TX... Danny Regon from Hell Yeah BBQ, Steve Jimenez of Kids Que Nation and Tom Fuentes of the Smokin Onions and #stupidbeer fame join Rob and special guest host Tony Tenace. Fun night of good BBQ talk and crazy stories. Enjoy!!

*Rob and Case talk Wharton and Tomball, TX cook offs and discuss the upcoming Houston BBQ Festival. JBird and Rob will be out at the HOUBBQ Fest. Lots of great HTown area BBQ joints and we're ready to check them out!

*Rob and Case talk Wharton and Tomball, TX cook offs and discuss the upcoming Houston BBQ Festival. JBird and Rob will be out at the HOUBBQ Fest. Lots of great HTown area BBQ joints and we're ready to check them out!

Brisket, pulled pork, asian ribs, St. Louis style ribs, jalapeno poppers, another brisket, trip tip and ice cream, chips and homemade salsa and BBQ sauce. And 4 dogs.

Brisket, pulled pork, asian ribs, St. Louis style ribs, jalapeno poppers, another brisket, trip tip and ice cream, chips and homemade salsa and BBQ sauce. And 4 dogs.