Podcasts about southern bbq

Diving right into the thick of it, the latest episode of the Rapp Report tackles the intersection of faith and law, a topic that's as spicy as a Southern BBQ in July. Andrew Rapoport welcomes the insightful Davis Younts, a scholar blending his passion for Christianity with a sharp legal mind, to dissect the often contentious relationship between biblical principles and the American legal system. They kick off their chat by addressing the misconception that Christians should shy away from engaging with legal matters, especially regarding legislation that can impact the church and its congregants. Younts elaborates on how understanding faith and law is crucial, particularly in light of recent judicial decisions and the implications for religious freedom. With a sprinkle of humor and a hefty dose of thoughtful analysis, they navigate the complexities of how secular humanism reshapes societal norms and what that means for Christians called to stand firm in their beliefs amidst an ever-evolving legal landscape.Takeaways:The podcast explores the intersection of faith and the legal system, emphasizing that Christians should not shy away from engaging in legal matters. The guest, Davis Younts, stresses the importance of understanding Christian principles in shaping America's legal framework, citing the Bible's historical influences on the Constitution. They discuss the challenges Christians face in a secular world, where legal battles often arise around religious freedom and moral values. The conversation highlights the need for Christians to participate actively in public life and the legal system rather than retreating into silence during times of cultural upheaval. Mentioned in this episode:Bible Interpretation made Easy seminarWhat Do They Believe

Send us a textNorth Texas Mean Green linebacker Jaylen Smith is rising to prominence. From Hamilton to the University of North Texas, a career in the NFL or CFL appears imminent. On this Sportsline Podcast with host Bubba O'Neil, Jaylen talked about everything from football, his future, missing family and Southern BBQ.

Shalamar Lane is a Los Angeles-based pitmaster renowned for her innovative approach to American barbecue.She comes from a long line of pitmasters in Alabama and Texas and is the creative force behind the popular restaurant My Father's Barbecue.This interview first aired in May 2024.

(October 8, 2024 - Hour One)9:14pm - Our pal Meathead from Amazingribs.com stops by to talk about the new book that will be coming out next year. There have been some big progress made, secrets to tell and information to give out...so stay tuned!9:35pm - After Meathead, our good friend Robert Moss stops by to talk about Southern BBQ and how race and marginalized cultures have both been affected by and have contributed to the BBQ scene. As always, this will be a great segment!The BBQ Central Show SponsorsSchwank Grills Primo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsFamous Dave's All Star BBQ SeriesPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"Micallef Cigars – Premium Hand Rolled Cigars

Join us as we dive into the world of Southern BBQ, viral TikTok fame, and good ol' Southern hospitality with the one and only Austin Dennis. From turning backyard cookouts into social media sensations to sharing his wild journey from Alabama to becoming a top content creator, Austin's got stories, secrets, and a whole lot of laughs. Whether you're a foodie, a BBQ enthusiast, or just love a good story, this episode is packed with flavor and fun. Don't miss out on the mouthwatering conversation! Austin's Website www.icookyoulook.com FOR ALL OF THE LATEST www.tigsbits.com FOLLOW US! YT - https://www.youtube.com/channel/UCQRPuTS6Z51XZy3qzuIc4Yw X - https://twitter.com/tigsbitspodcast TikTok - https://www.tiktok.com/@tigsbitspodcast IG - https://www.instagram.com/tigsbitspodcast/ FB - https://www.facebook.com/tigsbits SUBSCRIBE TO OUR PODCAST CHANNELS Apple Podcasts - https://podcasts.apple.com/us/podcast/tigs-bits/id1607132262 Spotify - https://open.spotify.com/show/2W1X6AwYzzCuj6IjHIBt9a?si=d8eac48eb70243ed Amazon Music - https://music.amazon.com/podcasts/f6e0d907-86a1-4255-8add-c48f31b6cf8e/tigs-bits #AustinDennis #SouthernCulture #BBQ #Barbecue #TikTokInfluencer #ContentCreator #SouthernFood #ViralContent #SocialMediaMarketing #CookingCommunity #OutlawBeer #BirdsAndSmoke #TbirdsSeasoning #Richardson112 #Louisiana #TakeRisks #Entrepreneur #SouthernLiving #CraftBeer #Podcasting

Ty & Eric deep dive into the demographics of diners, whether Fogal was on the Epstein plane, the time Nick Cage stole a PDF, how the English lads colonized every dinner table for better or worse, the sandwich police force in Sandwich Illinois, and the origins of Southern BBQ.Get 30% off a Zencastr Professional accountinstagram.com/thinkfreshpodcast/

Welcome to All Pro, a brand new strand of The NC Show, where Nat brings you exclusive one-on-one chats with exceptional athletes from NFL, soccer, basketball and beyond. In this series, we dive deep into the lives, inspirations, and unique perspectives of sports stars who have made a significant impact on and off the field. Our first guest is none other than Kieron Achara MBE, a British basketball legend whose career and personal journey are truly inspiring. Join us as Kieron shares his experiences from the court, his motivations, and the lessons he has learned along the way. From his rise in professional basketball to his contributions to the community, and his broadcasting success, Kieron's story is one of dedication, resilience, and passion. And plenty of laughs too, natch! ___ Get ready for the Subway Summer Slam, an unforgettable basketball experience which will see the GB Basketball men's and women's teams face international opposition

Journalist & sports media guru Ed Malyon is back in the house and breaks down his winners & losers from the NFL off-season. The boys also get into the NFL losing its Direct TV anti-trust court case to the tune of $7billion dollars, plus some Euro's, (well England!) sharp takes & a lil' bit of Trump vs Biden for good measure! Plus Ed picks his SpaceBall team - 7 athletes from any era, any sport + a coach, to save the universe! Play along with us @thencshow! ___ The NC Show is delighted to be partnering throughout the 2024 NFL Season with the fantastic Hickory's Smokehouse: Enjoy authentic Southern BBQ, ice cold beers & all the NFL action you can handle! Check out: https://hickorys.co.uk ___ Subscribe to our YouTube Channel: https://www.youtube.com/@TheNCShow ___ Get your tickets for FSU vs Georgia Tech, live at the Aviva Stadium in Dublin on 24th August right here! https://bit.ly/48P37B9  ___ Play against your show faves in our Draft Kings listener league where you can win merchandise, tickets & cash prizes. Hit up the link here: http://dkng.co/NatCoombsShow Or enter your team for by signing up to DraftKings (www.draftkings.co.uk) and using the promo code NC Show. Eligibility Restrictions Apply. See website for details. 18+ only. www.BegambleAware.org® ___ Check out the official Nat Coombs Show music playlist: http://open.spotify.com/playlist/0i1nSLaUJWxZMGCe8eJLQY ___ Follow Nat on X or Instagram: X (Twitter): https://twitter.com/natcoombs Instagram: https://www.instagram.com/natcoombs ___ NC Show socials: X (Twitter): https://twitter.com/thencshow Facebook: https://www.facebook.com/thencshow Instagram: https://www.instagram.com/thencshow/ Tik Tok: https://www.tiktok.com/@thencshow?lang=en Threads: https://www.threads.net/@thencshow Learn more about your ad choices. Visit podcastchoices.com/adchoices

Shalamar Lane is a Los Angeles-based pitmaster renowned for her innovative approach to American barbecue.She comes from a long line of pitmasters in Alabama and Texas.As the creative force behind the popular restaurant My Father's Barbecue, Lane has earned accolades for her unique recipes that blend Southern techniques with a West Coast flair.

The Pulitzer Prize-winning play “Fat Ham” puts a present-day twist on Shakespeare's “Hamlet,” pulling from playwright James Ijames' experiences growing up in the U.S. South. After a third place finish in the Iowa caucuses, Nikki Haley needs a win in New Hampshire to make the GOP primary a race, rather than a coronation of Donald Trump. A calendar featuring “real” Republican women set off a debate that reflects the cultural divide between “barstool conservatives” and social conservatives.  Shakshuka is a North African dish in which eggs are cooked in a spice-infused tomato-pepper sauce. It's great for dipping your favorite bread.

(January 9, 2024 - Hour One)9:14pm - The 2nd Tuesday of the month in 2024 brings a visit from an old favorite, Meathead from Amazingribs.com (He yells at you when you don't say "dot com"). There is plenty to discuss tonight, not the least of which is my new rule of 2024. I will see if Meathead is the latest person to buy in on this and join my movement as we lead the charge to stop spreading misinformation across all media platforms in 2024.9:35pm - After Meathead, I will be joined by BBQ scholar and monthly guest, Robert Moss. Tonight we cover some new topics but we are also working on a concept that will, more or less, take us through to the end of the year. Given Robert's expertise in the BBQ field, especially "southern" BBQ, we will go over a number of topics in-depth that will be of great interest to the beginner, intermediate and experienced BBQ lover. These will be segments you won't want to miss in 2024!The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!

In this episode, I chat with Rod and Brittney Scott from Scott's A1 Southern BBQ in Columbia, South Carolina. Facebook: https://www.facebook.com/scottsa1bbq Instagram: https://www.instagram.com/scotts_a1bbq Pre-order menu: https://shorturl.at/cehFX Pickup at: 7507 Garners Ferry Rd., Columbia, SC 29209

Show Notes Air Date: April 26, 2023 Welcome to Episode 248 of the podcast. Craddyshack Southern BBQ is a new bbq food trailer opening up for business in Red Deer, AB the first week of May. Owner Aaron Craddock has been a barbecue fanatic for some time now and is excited to turn that passion into a business. He joins me this week to talk about the process of getting the trailer up and running. Follow Craddyshack on Instagram & Facebook @craddyshacksouthernbbq. The trailer manufacturer Aaron mentioned is SDG Trailers. You can find them on Instagram @sdgtrailers on online at www.sdgtrailersdirect.com Motley Que offers some of the best barbecue classes going. Visit www.motleyque.ca and click on the Classes tab to see the full schedule. There are both full day and micro classes to choose from, like King of the Grill (it'a great class for beginners) to Big game Prep (great for tailgating or hockey playoff parties) and Brisket Micro classes with a bunch more upcoming including Steak, Ribs and more. Township 27 develops, produces, distributes and sells the highest quality Pantry Spices, Herbs, Spice Blends, Sauces, Salad Dressings and Condiments for People Who Love Food! If you are looking for the best in spices, blends, sauces and condiments, whether it be retail, wholesale, or bulk, check us out at www.township27.com and follow them on Instagram and Facebook. And The Barrel Boss Q, a family owned and operated small business in Leduc County, AB and the manufacturer of the Original Canadian Charcoal Drum Smoker. Visit them at www.barrelbossq.ca to see the whole lineup and follow them on Facebook & Instagram. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Search Alan Horabin on YouTube to check out his new music. Eat More Barbecue can be found online at www.eatmorebarbecue.ca & www.albertabbqtrail.ca and my email is eatmorebarbecue@gmail.com Social media links: Facebook & Instagram at eat_more_barbecue Twitter @eatmorebarbecue Thanks for listening. Please subscribe, rate and review. This podcast is a production of Eat More Barbecue Digital Media.

Show Notes Air Date: December 21, 2022 Welcome to Episode 230 of the podcast. Jeff Jenkins from Dog Days Southern BBQ in Chatham-Kent, ON joins me this week. His brick & mortar restaurant just opened a couple of weeks ago and we talk about the progression from backyard catering to a food truck and now the restaurant. If you're in the area, pay them a visit at 300 Lacroix Street, Unit 82 in Chatham and check them out online at www.dogdaysbbq.com. You can also give them a follow on Instagram and Facebook @dogdaysbbq. The Ontario smoker manufacturer Jeff mentions is Bog Line Smokers and you can find them at www.bogline.ca. This episode has been brought to you by: Motley Que's 2022 Competition Bounty Program. In 2022, when you use Motley Que products and win a category or a G.C. you'll get some extra jangle in your pockets! Visit www.motleyque.ca and click on the BBQ Bounty Program tab at the top of the screen to get all the details. Township 27 develops, produces, distributes and sells the highest quality Pantry Spices, Herbs, Spice Blends, Sauces, Salad Dressings and Condiments for People Who Love Food! If you are looking for the best in spices, blends, sauces and condiments, whether it be retail, wholesale, or bulk, check us out at www.township27.com and follow them on Instagram and Facebook. And The Barrel Boss Q, a family owned and operated small business in Leduc County, AB and the manufacturer of the Original Canadian Charcoal Drum Smoker. Visit them at www.barrelbossq.ca to see the whole lineup and follow them on Facebook & Instagram. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Search Alan Horabin on YouTube to check out his new music. Eat More Barbecue can be found online at www.eatmorebarbecue.ca & www.albertabbqtail.ca and my email is eatmorebarbecue@gmail.com Social media links: Facebook & Instagram at eat_more_barbecue Twitter @eatmorebarbecue Thanks for listening. Please subscribe, rate and review. This podcast is a production of Eat More Barbecue Digital Media.

Join us for lunch at Grandpa's Southern BBQ!

Mountain Dew to Make a Pickle-Flavored Soda This Summer Last week, they announced the return of MTN DEW Typhoon, "tropical punch twist" that hasn't been seen in over a decade. The kids are all trying and not liking the New Mountain Dew ‘Flaming Hot' Now MTN DEW will be testing a pickle-flavored take on the citrus soda The pickled-flavor DEW is one of six flavors that will be tested at the MTN DEW Outpost, Beginning June 4th, DEW will officially take over the Doe Mountain Recreation Area in eastern Tennessee and transform it into the MTN DEW Outpost, offering a wide range of outdoor activities and Taste-testing six potential new flavors In addition to a pickle flavor, which is said to be a "sour sweet complement to Southern BBQ," DEW is also testing apple cinnamon, s'mores, elderberry, huckleberry, and summer "pop" flavors. Some other failed flavors were Caffeine-Free Mountain Dew Mountain Dew Gingerbread Snap'd. Mountain Dew Cake-Smash which sounds good Mountain Dew Dewitos. Dorito Flavored Mountain Dew

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. On this episode, Pitmaster Pat Martin talks about the quintessential hoecake and some of the principles of barbecue. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below Recipe10 to 12 hoecakes (1 or 2 per person)2 1/2 cups medium-ground white cornmeal3/4 teaspoons freshly ground black pepper1/2 teaspoon Diamond Crystal kosher salt1 egg, beaten3 cups whole buttermilk1/4 cup lard or bacon grease, melted, plus more for cooking4 tablespoons butter, melted for brushingPrepare a medium-high grill (4 to 5 seconds using the Hand Test)In a medium bowl, whisk together the cornmeal, pepper, and salt.In a separate bowl, whisk together the egg and buttermilk to combine. Wile whisking, add the warm pork fat to the egg/buttermilk mixture slowly to prevent the egg mixture from cooking. Add the buttermilk mixture to the cornmeal mixture and use a whisk to stir until smooth but do not overmix. It should have the same consistency as pancake batter.Set a cast-iron skillet on the grill and let it heat up for a few minutes. Brush the skillet with a 1 teaspoon of the lard and heat until it looks shiny. Working in batches, scoop 1/3 cup batter into the pan for each hoecake and cook, without moving, until the batter starts to slightly lift around the edges, 3 to 4 minutes. Flip the hoecakes, brush the tops with the melted butter and cook until bottom is golden brown and crispy, 3 to 4 minutes longer. Place the cooked hoecakes on a platter and cover with a kitchen towel to keep warm.Repeat until all the batter is cooked. Serve immediately; hoecakes will dry out if you try to rewarm them. Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Terrance and I sit down with Rodrick Scott founder of Scott's A1 Southern BBQ. You can find more info about Scott's A1 Southern BBQ below. https://linktr.ee/Scottsa1southernbbq https://www.instagram.com/scotts_a1bbq/?hl=en https://www.facebook.com/scottsa1bbq Find Terrance's work over at: https://thebrownsugarcafe.blog/ #TheBackyardPitmastersPodcast #TheMavericPodcastNetwork page: https://linktr.ee/TheMavericPodcastNetwork?s=09 --- Send in a voice message: https://podcasters.spotify.com/pod/show/blacksmokebarbecue/message Support this podcast: https://podcasters.spotify.com/pod/show/blacksmokebarbecue/support

WCMP's Joe Keyport talked to owner Dennis Maxwell about his new restaurant in Pine City. --- Send in a voice message: https://anchor.fm/wcmp-news/message

Pop Southern BBQ is located in Sisters Oregon, just outside of Terrabonne.  Serving up delicious southern BBQ in Episode 1 of Season 3, which will be dishing up a series of fresh interviews from several of the valley's Food Truck Masters and entrepreneurs!

The Soul Food Scholar, Adrian Miller, interviews Ms. Hatcher and Uncle Floyd, matriarch and pit-master of the legendary Lannie's Bar-B-Q Spot in Selma, AL. With the help of our friends at the Lee Initiative and the Southern Restaurants for Racial Justice Coalition, we announced the 71 Fellows of the Black Kitchen Initiative Black-owned restaurant grants. With this podcast, we dive a little deeper into 6 of their stories. Learn more about the Black Kitchen Initiative at BlackKitchenInitiative.com Cover art by Shanee Benjamin.

Cameron Capri – Q Southern BBQQ Southern is a family friendly BBQ restaurant located in Dunedin, FL. Cameron is committed to serving the best barbeque in Tampa Bay and has spent the last 10+ years studying, learning, and mastering his craft. In this episode we talk about how the popularity of barbeque has increased in recent years. Instead of only being able to get some good barbeque on the side of the road on the weekends, you now have restaurants like Q Southern BBQ where you can get your barbeque fix any day of the week. What amazes me is the amount of time the Cameron has put into his craft and lot of it is trial and error until you find something that works. That same persistence is a big part of what helped get Cameron through his first year in business while having to shut down because of the pandemic. Listen in to learn more about Cameron and his story with barbeque! Looking to connect with Cameron!·         Instagram - https://www.instagram.com/qsouthernbbq/·         Facebook - https://www.facebook.com/QSouthernBBQ/·         Website - https://qsouthernbbq.com/Sign-up to our email list – https://palmharborlocal.com/Follow us on Instagram - https://www.instagram.com/palmharborlocal/Our sponsor for this episode is Local Union, LLC. Local Union helps successful small businesses and entrepreneurs take the step to the next level. They offer business and financing planning, process efficiency, and general coaching. Visit their website below for more tips and ideas to grow your business! Learn more about Local Union, LLC - https://www.local-union.com/

Stories from the final leg of our Oilers road trip in 2006. The game we invented to decide where to eat. Airport leg shaving. The worst flight ever. Pepper's not so emergency room visit. Exploring beautiful North Carolina. Falling in love with Southern BBQ. Fond memories of Dillard's BBQ. Our naivety to southern racial tensions. … Continue reading "After Show Show: Fond Memories Of Our Trip To North Carolina and The Emergency Room Toot"

Jason Heaton has a passion for smoking things. His restaurant in the south end of Sudbury has ribs, sausages, chicken skewers, wings and more. I picked up a meat tray and was blown away by the brisket. House-made beans, a special sauce coleslaw, a salad... and you have a meal for many. His menu of course has many other options from poutine to pulled pork sandwiches. Eating in house there are 8 taps, and a broad selection of bourbon. You just have to have a Jones Soda to go with the feast!

Leane Funk from the Winnipeg Supper Club talks about the Southern BBQ & Blues dinner by Loaf & Honey at Torque Brewing See omnystudio.com/listener for privacy information.

Thomas Ward first got started in the restaurant industry owning an Orlando favorite, The Treehouse Truck. After selling it and moving back to Puerto Rico fate would bring him back to The City Beautiful. Upon returning he spoke to friends that said he should open a bbq joint. Not just the normal Southern BBQ though....Thomas decided it needed to have an international feel to it. And as fate would have it another near by table joked about naming it Pig Floyd's and the rest is history. Now Thomas is enjoying serving guests with the occasional visit from groups like The Travel Channel to showcase his unique approach. For more information on how you can take your financial life to the next level and make a bigger impact you can visit www.thelifewealthgroup.com We focus on a financial plan that includes: 1) Where will your income come from in retirement 2) How do your investments fit into the plan 3) How can you keep more of your hard earned money instead of loosing it to the IRS in taxes 4) What is your plan to protect against healthcare expenses or premature death 5) An Estate Plan that can help give you the freedom to make an impact while your living and after you pass Schedule a 15min call today to talk about what IMPACT you want to make

Scott Richards from 2 Men And a Pig joins our "WiFi Studio" to give us the juicy details on his savory Southern BBQ. We will try to get him to spill the beans on his secret to success & what makes them stand out!To watch the full video and transcript of this episode visit:https://fusiononemarketing.com/ biz-talk-with-scott-richards-of-2-men-and-a-pig To learn more about our marketing services, visit: https://fusiononemarketing.com/Facebook: facebook.com/fusiononemarketing LinkedIn: linkedin.com/company/fusion-one-marketing Instagram: instagram.com/fusiononemarketing Twitter: twitter.com/fusiononeteam

Here's my review of California's favorite Gus's BBQ and their amazing menu staples. The recently opened Porter Ranch location of Gus's BBQ is a prime cut above the competition. I had the pleasure of chowing down on an entree of brisket, pulled pork, and fried chicken, complemented by fresh greens and creamy mac n' cheese. It was a must-have dining experience that I recommend to everyone! Here are some helpful things that potential patrons should know before visiting Gus's:  Happy hour is Monday through Friday, 3 p.m. to 6 p.m.  Monday's weekly special: an oversized, smoked, bone-in beef rib with two sides, only $27.95  Tuesday's weekly special: specialty burger with fries and an old-fashioned  Since I have a soon-to-be 4-year-old, I know the parental pain of ordering a full meal for your child only to have them not eat it. Thankfully, at Gus's, they have a plethora of options for kiddos. One of my favorites is the grilled cheese plus a side of fruit and french fries for just $5.95! You can't even get that much at a fast-food restaurant for that price.  There are also many great beers on tap, and their wine and spirits selection is top-notch. “Happy hour is Monday through Friday, 3 p.m. to 6 p.m.” One of the most impressive things about Gus's BBQ is that all of their meats are very juicy. The fried chicken just melts in your mouth, and the blend of seasonings on it strikes a rare balance of flavor.  No knife is necessary to cut through the tender brisket. There's also no such thing as a thinly sliced piece of brisket at this restaurant. On the side, the greens were cooked perfectly and seasoned well, while the mac n' cheese was not too heavy.  Here's a little bit about how Gus's approaches the art of Southern barbecue—and boy, will it leave your mouth watering:  “All of our meats are seasoned overnight and smoked low and slow over whole pecan logs for up to 16 hours. Our rubs and sauces are made from scratch daily, and when it comes to inspiration, we look toward the simplicity of a true Southern kitchen and let the food speak for itself.” Make sure you stop by Gus's BBQ in the vineyards and Porter Ranch. When you're not busy savoring some Southern-style delights and want answers to your real estate questions, feel free to reach out to me by phone or email. I'm always happy to help.

Welcome to Episode One of Season Six, my U.S. Road Trip Part II. In this season I kick things off with two weeks in New Orleans where I head to a couple of competitions and spend some time hanging out with the who's who of Southern BBQ. From there it's up to Kansas City for four days of BBQ Nirvana at the NBBQA's Annual Conference and Excellence Awards. The final two weeks of the journey see us head into Arkansas for some R&R, including bass fishing; monster trucks, a Steak Cookoff Association competition, an AK-47 and a brush with a tornado! And of course, you're all coming with me! This episode sees me head out to Hammond, an hour outside of New Orleans. We'd arrived in New Orleans from Australia at 4pm on Friday, and by 8am Saturday I was meeting some absolute legends of the game. What impressed me about this competition was the complete community backing of the event. Hammond is a small town. There is one main street in and out, split right down the middle by a parallel train line. Both sides of the road are shut down and filled with BBQ teams. This year, there were 47 professional teams, 45 amateur teams, and 4 kids' teams. The town was packed as the whole community came out to support the event and raise money for the local community which was heartwarming to see. And in true Louisianan style, the trophies were pyrographed Crawfish Pot Paddles! Before we get into it, I'd like to let you know about our awesome merch shop. We've got our incredible Smoking Hot Confessions Tumbler as well as hats, t-shirts and stickers. There's also two amazing ebooks - 27 Lessons Learned from Competition BBQ and the delicious Bacon Manifesto. I'd also like to invite you to join us at the Smoking Hot Confessions Community on Facebook. If you're looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation.  Finally, however you're listening to this episode, please subscribe, rate and review the show. It really helps me spread that BBQ love.  So without further ado, grab yourself a crawfish po-boy, and join me as I hit the pavement and chat with the champs at the Hammond BBQ Challenge! Please support the sponsors that support the show: Fired Up BBQ - For all your catering needs, AND a BBQ school! Clean Heat Charcoal - Burns Hot, and Burns long. Available nationally! JAGRD Woodfired - Smokers, Asado Grills, and custom builds!

Gil Martinez Jr from Double G Southern BBQ joins the showTAFR RecapMemphis in May preview

Gil Martinez Jr from Double G Southern BBQ joins the showTAFR RecapMemphis in May preview

We're short one Godless Heathen this episode. Jeff is on a much needed vacation, so it's just Jerry and Don this week. On this episode we talk about Rev. Jesse Duplantis and his recent revelation that god has told him to get a new 54 million dollar plane so he can do the lords work without having to stop and refuel as often. We also discuss the top three craziest things said this week by women. Whoa now, we're not being misogynistic, we routinely call out men when they say crazy stuff. It's just that on this particular week a few women went above and beyond the call of duty and deserve a shout out. Also, we unpack a couple of stories involving churches in "The Palmetto State". And finally, we must of been hungry by the end of the show, because we debate the subjects of Southern BBQ and the Atlanta landmark, The Varsity.   Email - Godlessheathens@yahoo.com Twitter - @godlesspodcast - Proudly blocked by Ken Ham!! Facebook Discussion Group - https://www.facebook.com/228801104333716/  Patreon - https://www.patreon.com/GodlessHeathens -  Any help is greatly appreciated  

Wow! What a life Buddy Finethy has led! From a Dad who was on the run to finding comic books to creating the Mellow Mushroom art to... There is just a lot going on in this man's life. Did I mention he learned how to build a tribe from the Dead Heads? (That's the group of folks that followed the Grateful Dead around the country). Hawg and Ale opened in April 2018 and Buddy and his partners created a place that includes art that focuses on American Bad a--es and food that celebrates the best in Southern BBQ. (They recently won best BBQ at the Taste of Marietta.) I know you will enjoy this wide ranging and fun episode... https://www.hawgandale.com  

With the smell of a wood burning oven mixed with award-winning barbecue sauce in the air, Tim Murphy sits down with Edina resident and entrepreneur Dave Anderson to talk about his newest creation: Jimmie's Old Southern BBQ Smokehouse on 44th & France. Anderson became (literally) famous through his Famous Dave's restaurants across the nation. Now he he's gone back into his personal kitchen to create a whole new experience for BBQ lovers in Minnesota and Wisconsin. Jimmie's Old Southern BBQ Smokehouse is a new twist to what Dave does best -- create fall-off-the-bone meats with award winning sauces that are small batched. Everything is created fresh and on the spot at Old Southern, and you will discover that Dave has big plans for the restaurant named after his dad.    Today you will learn: What Dave regrets the most when it comes to his "Famous Dave's" chain (he hates the word "chain," btw) Why his son went to Edina High School every morning smelling like barbecue sauce What he's looking for in young leaders How he's reaching out to help the leaders of tomorrow   To learn more about Dave Anderson and Old Southern, head here.   Subscribe to the Advice Givers (R) podcast here:   Stitcher iTunes   Interested in becoming a guest on Advice Givers? www.podcastbookit.com is the place to start. Or email Dave Lawson directly at dlawson@edinaadvicegivers.com   Thanks for making SW Minneapolis such a fun and fulfilling place to work, live and play. And thanks for supporting the only podcast that highlights the amazing people in this area. 

Before we start today, we just want to take a minute to thank everyone in our amazing community who came out for the Downtown Getdown. Y'all are the best. Welcome back, Humanoids. This is The Uticast, Episode #117 and This Week; we welcome in the man behind Holy Smoque's BBQ, And President of the Utica Food Truck Association, Nick Briggs!!! On Tap This Week: Heather, Kevin and Sam recap the highlight of the Downtown Getdown, before digging into an interesting week for Claudia Tenney and a rough week for Jemele Hill. Afterward, Sam sits down with the imposing figure behind Holy Smoque's BBQ Nick Briggs to discuss Southern BBQ, the Utica Food Truck Association and the curse of being an adrenaline junkie. Finally, the gang circles the wagons for some history lessons, an Emmy Recap for folks who didn't watch it, the Cassini Mission and the iPhone X. Plus, Poison Tattoo Ink!! This is The Uticast and we're here to tell you a story. #JoinTheClub #MadeInUtica #WoodstockLives UTICAST.COM Apple Podcasts – Soundcloud – Made In Utica

It's Korean fine dining vs. Southern BBQ. With the Taste of Chicago in full swing, Mayor Emanuel invites Charlie Robinson, founder of Robinson's Ribs, and Chef Beverly Kim of Michelin-starred Parachute restaurant to City Hall.

“Southern BBQ is its own religion,” says Matt Moore in his book, "The South's Best Butts." Matt interviewed pitmasters throughout the Barbecue Belt and explains styles by region, from meat to the rub, sauces and cooking styles. Cyril Chirouze is Head Winemaker at Chateau des Jacques, considered one of the most prestigious estates in Beaujolais. He explains his traditional Burgundian style of making Beaujolais Crus with longer ageing in oak barrels to bring out more complexity of the wine.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

NWP welcomes Matt Moore! Food writer Matt Moore waves away clouds of smoke to give BBQ lovers a sneak peek into the kitchens and smokehouses of a handful of the South's most revered pitmasters to uncover their tried-and-true techniques and patron-sanctioned favorite dishes.  At long last a barbecue book that showcases the distinctive nuances of Southern barbecue like no other. By first aiming the spotlight on one of the South's most revered cuts of meat-pork butt-Matt Moore uncovers the methods that have produced the micro-regional styles of 'cue that garner an almost religious reverence. From old-timers and new-comers to the 'cue circuit, he gets the tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig-the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without "all the fixin's" to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain…this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process. https://www.mattrmoore.com   Order now! https://smile.amazon.com/Souths-Best-Butts-Pitmaster-Perfection/dp/084875185X/ref=sr_1_1?s=books&ie=UTF8&qid=1492559556&sr=1-1  

On the show tonight: - Joe Haynes from OC Barbecue joins me to talk about his new book "Virginia Barbecue".  Hear him talk about the rich histroy of where Southern BBQ may have started?? - "Big Perm" from Zilla's Pit BBQ joins me to talk about his background in BBQ and his success on social media.  Get some cooking and media tips from a real pro! - Jeremy Moyers, Pitmaster of Moyers Competition Bar-B-Que Team joins me to recap his win this past weekend in Kennesaw, GA.  We will also cover his year so far...and it has been a good one! - Ted Conrad, from Fire Board Labs, joins me to talk about his new thermometer product call the "Fire Board".  What makes this one different from the rest??  Tune in and find out!! Shop at Amazon?  Now you can help the show while you shop Amazon.  If you save this link, the show will get a small % of your purchase that will be re-invested back in to the production.  It does not make your purchase cost more...YOU just help the show!!  Thanks you!! You can also subscribe to the show on I-Tunes or Google Play Musicand never miss a segment or interview of the show ever again!!  PLEASE REVIEW THE SHOW IN I-TUNES!!! If you do not use I-Tunes or prefer a different podcast catcher, you can use the show RSS, which is www.thebbqcentralshow.com/feed/podcast to get the full archives.  I suggest using JUICE CATCHER but whatever you like is fine.  Plug in the RSS and grab the show at your convenience! I am hosting a new podcast for the Pitclub on Amazing Ribs.com.  It is a weekly "PitCast" that covers the industry news of the week, reviews competition scores, gets industry interviews and more.  You can join the Pit Club for less than $24 per year!! Stream the show from anywhere on the Tune In Radio app available for ALL smart phone devices!!  Visit the Tune In website for more info!!  Once installed on your phone, search "BBQ Central" and then save to your "favorites" for easy access!! Contact Info: Call-In: 216-220-0966 Email: greg@thebbqcentralshow.com Web:http://www.thebbqcentralshow.com/ Skype: bbq4you PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets Chop's Power Injector Sam's Club National BBQ Tour Pit Barrel Cooker Unknown BBQ Shop

On the show tonight: – Joe Haynes from OC Barbecue joins me to talk about his new book “Virginia Barbecue“.  Hear him talk about the rich histroy of where Southern BBQ may have started?? – “Big Perm” from Zilla’s Pit BBQ joins me to talk about his background in BBQ and his success on social media.  Get some cooking and media tips from a real pro! – Jeremy Moyers, Pitmaster of Moyers Competition Bar-B-Que Team joins me to recap his win this past weekend in Kennesaw, GA.  We will also cover his year so far…and it has been a good one! – Ted Conrad, from Fire Board Labs, joins me to talk about his new thermometer product call the “Fire Board”.  What makes this one different from the rest??  Tune in and find out!! Shop at Amazon?  Now you can help the show while you shop Amazon.  If you save thi...

On the show tonight: – Joe Haynes from OC Barbecue joins me to talk about his new book “Virginia Barbecue“.  Hear him talk about the rich histroy of where Southern BBQ may have started?? – “Big Perm” from Zilla's Pit BBQ joins me…

Cooking@100MPH,Dog People Show

I chew the fat with owner Chris Corrigan at his vintage tavern turned eatery, the Lancaster Smokehouse, about the best way to barbecue ribs and his experience judging competitions in the southern US. His large restaurant in Kitchener, Ontario, Canada is always packed due to the delicious food.

In this episode I discuss the Southern style BBQ were having tonight along with direction on how to make a terrific Gluten Free chocolate cake..the recipe is in the Harvest Eating cookbook for those of you that have one.