Podcasts about texas barbecue

A Corporate Time with Tom and Dan — Episode Notes Episode: "Best Of the Week — August 17–21" Hosts: Tom and Dan | Guest: Ross McCoy, John Graham, Billy (Claremont Knights), Marlon Wayans (via Zoom) Sponsors / Ad Reads Central Homes Roofing — Family-owned Orlando roofer of 30+ years, voted #1 roofer three years running by Orlando Weekly. Free inspections/estimates, hurricane warranties, in-house (non-1099) crews, will handle small repairs other roofers skip, 4.8-star Google rating, same-day estimates, and $500 off a re-roof for Tom and Dan listeners (centralhomesroofing.com). Core Flooring — Sponsor of the Weird Job Wednesday segment; contact Corey at Core Flooring in Winter Park for flooring work. Segment Rundown Cold open: Snack Scout naming bit — Tom and Dan welcome in-studio comedian Ross McCoy and John Graham (thatguyontv.com) for the monthly food segment, riffing on rebranding John's recurring "garbage food" bit (Snack Scout, Commissioner of Junk Food, Garbage Man) before diving into product tastings. 7 Up's secret reformulation — John reveals 7 Up is quietly changing its formula (not just adding a flavor) and flipping "lemon lime" to "lime lemon" on cans, sparking nostalgia about the "7 Up Yours" campaign, the Spot mascot's Sega Genesis game, and childhood freebies like McDonald's records and Domino's Noid toys. Protein Pop-Tarts and cup noodle taste test — Dan trashes protein Pop-Tarts his wife bought; the group samples Texas Barbecue and Kansas City Barbecue cup noodles, arguing Texas vs. Carolina-style barbecue, sodium/fat content, and confusing FDA daily-value percentage labeling. Pork brains and gas station oddities — Tangent on canned pork brains in milk gravy sold at Kentucky/Indiana convenience stores, its sky-high cholesterol content, and old 7-Eleven chili-cheese cup-noodle toppings. Tombstone gluten-free potato-crust pizza — The crew tries a Tombstone loaded bacon cheddar pizza with a potato-starch gluten-free crust, spinning into a debate about how many people falsely claim gluten intolerance versus real conditions like Crohn's, plus stories of self-diagnosed sensitivities that turned out to be lifestyle-related (alcohol, shellfish). Papa John's "garlic flavored sauce" gotcha — Ross spots the fine print on a grocery-store Papa John's garlic dipping sauce revealing it's "garlic flavored," not real garlic, printed nearly invisibly on the label; leads into margarine vs. butter and the "ultra-processed food" trend, including Dan's story of overdoing it on Slim Jims as a kid. Coors Light Cheez-Its taste test — A Target-exclusive Coors Light beer-cheese Cheez-It is sampled; talk turns to favorite Cheez-It varieties (white cheddar, with burned/"extra toasty" as the house favorite) versus Goldfish, and kids outgrowing "baby food" snacks like Goldfish and Uncrustables. Homemade Caesar salad lunches — Ross describes his daughter's daily self-made Cardini's Caesar salad lunch ritual and her brand loyalty, which detours into a chat about Worcestershire sauce containing anchovies. Chips Ahoy mystery-flavor contest — The group tastes a soft-baked "mystery flavor" Chips Ahoy tied to a $25,000 guessing contest, guessing vanilla/maple/birthday cake, and debates soft-baked vs. crispy cookies and whether the campaign will flop. Peach Moon Pies and "location foods" — Peach mini Moon Pies are taste-tested, leading to a debate about foods that only belong in specific settings (s'mores only while camping, hot dogs only at cookouts, peanuts/sunflower seeds only at ballgames or while driving). Ultra-processed rebranding and vegan pranks — Talk of brands (Kellogg's dropping dyes, Utz's "three ingredients" marketing) trying to seem less processed, plus a story about a vegan family member's protein powder that turns out to just be ground peanuts. Tootsie Pop flavor-swap taste test — The crew tries new fruit-filled Tootsie Pops (blue raspberry/cherry, strawberry/lemon, green apple/watermelon), jokes about why they weren't renamed "Gordon Pops" after the family that owns them (versus the Reese family drama), and a tangent on the trucking-industry origin of the word "Gaylord" for pallet boxes. Hard candy nostalgia — Discussion of why older generations favor hard candy (fading taste buds craving sweet/salty extremes), fond memories of the "crunchy center" moment on Tootsie Pops and Blow Pops, and whether candy left out ever truly spoils. Segment wrap and plugs — John plugs thatguyontv.com and workshops a new nickname (Snack Hunter); a riff on graham crackers' inventor Sylvester Graham believing they cured alcoholism and "chronic masturbation"; plug for the Moe Comedy Jam at Orlando Funny Bone. Weird Job Wednesday: meet Billy — Segment sponsored by Core Flooring; Tom and Dan welcome Billy, a former Marine and commissioner/coach for the Claremont Knights Youth Football League, discussing his crushing handshake and his family's move from Staten Island to Clermont, Florida. Coaching rules then vs. now — Billy explains Pop Warner's shift from weight classes to an age cutoff (July 15), banned drills like the "nutcracker" and Oklahoma drill, and new safety gear like guardian caps, contrasted with the no-water, no-sympathy coaching Tom and Ross remember from their own 1980s youth football days. Finding the "dog" in young players — Billy discusses helping kids get past the fear of contact, spotting natural talent early (including a 12-year-old opponent who stood 6'8"), and the competitive instinct every kid has but must learn to control. Work ethic and parent commitment — Talk of the grueling practice schedule (up to five days a week), year-round training across football, baseball, and conditioning, Billy's daily 100-pushup rule for his son, and how he handles parent complaints about playing time (tabling them until "Monday," never game day). Fundraising for stadium lights — Billy details the Claremont Knights' $120,000 campaign to install lights at Eastridge Middle School so teams can practice later into the fall, plus the league's quiet scholarship program for kids who can't afford to play, directing listeners to claremontknights.com to donate. Refs, replay, and closing thoughts — Discussion of how paid, tested Pop Warner referees are held to a higher standard than assumed, Billy's own concussion-era playing memories versus modern protocols, and a closing reflection on coaching as a volunteer's "return on investment" through watching his kids succeed. Marlon Wayans on Scary Movie's return — Marlon Wayans joins via Zoom to discuss the new Scary Movie's $230+ million global box office and its September 5 Paramount+ streaming release, explaining why he and his siblings sat out installments 3–5 before reclaiming the franchise. Football training for the role — Marlon describes training for football scenes opposite Tyreek Hill, getting pulled off actual throwing duties by the director in favor of a body double, and getting private quarterback coaching from "Jordan Palmer's brother." Funny Bone marathon and work philosophy — Talk of Marlon's seven-show Funny Bone run (two Friday, three Saturday, two Sunday), his philosophy of constant stagecraft and studying audience reactions, and his upcoming stand-up special and touring set. Liga Tridente cigars — Marlon discusses his Honduran-made cigar brand, expanding from five to roughly 100 (soon possibly 1,000) retail locations, and how he got into the business through his ex-girlfriend's now-business-partner Victor. Family life and the Wayans clan — Marlon talks about his three-and-a-half-year-old daughter, turning 54, hosting family gatherings at his house, and why the family has always turned down reality-show offers. Post-interview reflections on hustle — After the call, Tom and Dan compare Marlon's estimated net worth to his other ventures (likening him to Shaquille O'Neal's diversified business empire), debate what "trying your hardest" really means, and recall the "collard greens" bit with their producer Butler that cemented their relationship with Marlon. Key Dates / Plugs Mentioned This Friday — A BDM member is visiting the show/community from England. This weekend (Fri–Sun) — Marlon Wayans' Orlando Funny Bone run: two shows Friday, three Saturday, two Sunday. September 5 — The new Scary Movie begins streaming on Paramount+. Tickets on sale in September; event October 17 — The Moe Comedy Jam at the Orlando Funny Bone. Ongoing — Sign up for BDM membership at tomanddan.com registration for extra shows, private events, and the Facebook group. Ongoing — Donate to the Claremont Knights' stadium-lights fundraiser at claremontknights.com. Notable Guests/Callers Ross McCoy — In-studio comedian, part of the food segment and Weird Job Wednesday discussions. John Graham (thatguyontv.com) — Monthly food-segment guest bringing in unusual snack products. Billy — Weird Job Wednesday guest; commissioner and coach for the Claremont Knights Youth Football League, former U.S. Marine. Marlon Wayans — Actor/comedian, joined via Zoom to discuss Scary Movie and his Orlando Funny Bone stand-up run. ### Website: https://tomanddan.com/ App: https://tomanddan.com/app Become a BDM: https://tomanddan.com/registration Merch: https://tomanddan.myshopify.com/ YouTube: https://www.youtube.com/@TomandDanLive Twitch: https://www.twitch.tv/tomanddanlive Facebook: https://www.facebook.com/AMediocreTime Instagram: https://www.instagram.com/tomanddanlive/ X: https://x.com/TomAndDanLive TikTok: https://tiktok.com/@tomanddanshow Reddit: https://reddit.com/r/tomanddan ACT RSS: https://feeds.libsyn.com/61976/rss AMT RSS: https://feeds.libsyn.com/18904/rss

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick. A Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSteve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

This week on The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois sit down with Vincent Breton, President & CEO of duBreton, Canada's leading organic pork producer, for a fascinating live interview recorded at SIAL Canada in Montreal. Vincent shares the remarkable story behind duBreton's evolution from a traditional pork producer into one of the world's fastest-growing organic pork companies. He explains why the company made the bold decision to abandon conventional production in favour of organic and animal welfare-certified farming, why younger consumers are increasingly seeking ethically produced food, and how long-term thinking has become a competitive advantage. The conversation explores the realities of producing premium food in today's marketplace, including the economics of organic farming, the growing importance of transparency, and why Vincent believes consumers deserve clear labelling around gene editing and cloning technologies. He also discusses duBreton's expansion across North America and Europe, the opportunities presented by the U.S. market, the company's growing influence in Texas barbecue circles, and why social media, education and consumer trust are becoming essential tools for modern food brands. Perhaps most compelling is Vincent's candid discussion of Quebec's collective marketing system and why he continues to advocate for greater producer choice, innovation and entrepreneurial freedom within Canadian agriculture. It's an insightful conversation about leadership, values, food policy and building a purpose-driven business in an increasingly competitive global marketplace. First, Michael and Sylvain kick off the episode with their weekly review of the biggest food and agriculture stories making headlines. They examine Canada's latest food inflation numbers as grocery prices continue to outpace overall inflation, discuss why salmon prices have surged dramatically heading into summer, analyze new trade measures affecting canned food imports, and explore ongoing Competition Bureau investigations into grocery property controls. The hosts also dive into new research on costly regulatory delays affecting meat imports, rising regional ice cream prices, the challenges food manufacturers face replacing artificial colours, changes to the U.S. SNAP food assistance program, and the broader debate over balancing affordability, nutrition and agricultural policy. Along the way, they celebrate Canadian Grocer Golden Pencil Award winners and preview the season finale before a full summer of special interviews recorded at SIAL Canada. About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

The latest of our RE-HEATED series, where we re-issue episodes that might share something with racing stories in the news… Episode 30 featuring Johnny O'Connell. If you're going to do a podcast about icons of motorsport, then Johnny O'Connell is a mandatory visit. As one of the most charismatic guys in modern sportscar, Johnny is wicked fast, you'll know this because he'll tell you…. having (according to him) been a second faster than every teammate he's ever had. Beyond speed, however, Johnny brings results. As the winningest driver in GM history, Johnny took four consecutive World Challenge championships to go with his four class wins at Le Mans. One of the funniest and most likable guys in the paddock, we were happy to treat him to lunch at Moonie's Texas Barbecue in Flowery Branch, Georgia, with the music of Wrecks playing us out. Thanks to Continental Tire for all of their support!

Redwood Smoke Shack pitmaster Bob Roberts shares the story of his barbecue business in Hampton Roads, VA. Don't miss his ideal Redwood Smoke Shack barbecue tray order! Listen to this episode to learn what sets Redwood apart from other barbecue restaurants, and what you can expect when you visit one of Redwood Smoke Shack's three locations. Bob talks about educating the public on craft barbecue, introducing future food service workers to the industry, and receiving the news that Redwood Smoke Shack is among the best Texas Barbecue outside of Texas. Find out how much brisket is cooking and how much wood is burning every week in Redwood's newest Suffolk location. Opened in 2025, it operates as a commissary that smokes meat daily and delivers it to Redwood Smoke Shack in Norfolk and Virginia Beach. Tune in for Bob's favorite bites from the 2026 Carolina BBQ Festival, his early thoughts about creating a similar event for Hampton Roads, and what he'll do differently at the 2027 festival. This episode of The Low & Slow Barbecue Show is sponsored by Carolina BBQ Festival. Visit CarolinaBBQFest.org to get connected and keep up with the latest Carolina BBQ Festival events supporting Operation BBQ Relief. Stay tuned for details on the fall Pig Pickin' coming soon! Visit The Low & Slow Barbecue Show website! 

Chase joins Louie inside the Charles Schwab Studio to talk about the 2026 Troubadour Festival, now set for Saturday, March 28–29. The festival will once again showcase the best of country music, with chart-topping artists and Texas Barbecue. Mike Elko LIVE from Miami Media Day. 

Texas Barbecue ist nicht nur ein Essen – es ist eine Lebenseinstellung. Das zumindest sagt Lino Brandi, und der muss es wissen. Lino ist der letzte Gast unseres Summer Specials, für das wir den Wunderbar-Together-Spieß umgedreht haben – und ein paar der coolsten Amerikaner:innen in Deutschland besucht haben.

Arn's BBQ is more than just a food trailer in Whitefish, Montana—it's a taste of true Central Texas barbecue in the heart of Big Sky Country. Founded by Arn and Leigha Mendez, the couple took their Houston roots and passion for low-and-slow smoked meats and built something special in northwest Montana.From the very beginning, Arn's goal was to keep it real: post oak wood imported from Texas, brisket smoked to perfection, house-made sausage, chicken, and ribs, all paired with scratch-made sides and that signature Texas hospitality. Even the details matter—the menu is tight, the quality is high, and nothing is served unless it meets Arn's standards.Family is at the heart of the business. Arn and Leigha's kids pitch in wherever needed—prepping sides, helping on service days, and being part of the welcoming atmosphere that locals and visitors have come to love. Though the trailer is only open a few days a week, lines form quickly, and the food sells out just as fast.In this episode we sit down with Arn to talk about the journey from Houston to Whitefish, the challenges of building a barbecue business in Montana, the culture of Central Texas barbecue, and the joy of creating a family-run spot that's earned a loyal following.This is a story of food, family, and community—and how one pitmaster brought a taste of Texas smoke to the Montana mountains.https://www.arnsbbq.com/Send us a textFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

* How the fascination with Texas brisket is taking over the world * Sloan's next project will be eye-opening and must-see for all BBQ fans * Unapologetically herself, Sloan's life lessons and experiences offer lessons for us all  

Episode 286 - BBQ in Texas has become big business. People travel from all corners of the state, the country and even the globe to experience the best barbecue Texas has to offer. A new documentary, Family Beef captures not only the the Texas Barbecue scene, it also explores the BBQ feuds that have divided entire families. Executive Producer Tom Miller and Writer / Director Eric Henrikson join us to discuss the Texas Barbecue scene and why so many people are flocking to Lockhart, Texas, the Capital of Texas BBQ. See the documentary Family Beef here See omnystudio.com/listener for privacy information.

Hello, media consumers! Bryan and Joel return on this Thursday edition of the podcast to discuss the Democrats' deliberate investment in building a liberal infrastructure of influencers, podcasters, and new media (23:00). Then, they discuss the state of podcast interviews and whether or not listeners are making distinctions between the kinds of shows that are journalistic vs. focused on entertainment (39:00). Finally, they react to the release of the Texas Monthly BBQ Top 50 (47:00). Hosts: Bryan Curtis and Joel D. Anderson Senior Producer: Bobby Wagner Learn more about your ad choices. Visit podcastchoices.com/adchoices

Soren Marckwardt joins John to talk Texas Barbecue. From the ins and outs to some of the smokers and how to use them to what it takes to do competition barbecue as a non-professional this is definitely a part one of two. Thanks for listening!!!

A Texas jury has ordered a barbecue restaurant to pay $2.8 million to a woman who was badly burned by its barbecue sauce. 19-year-old Genesis Monita sued Bill Miller Bar-B-Q in San Antonio after spilling sauce on her right leg, resulting in second-degree burns; In other news, after being effectively outlawed in the U.S. after a Supreme Court ruling, the viral video platform briefly shut down late Saturday. A head-spinning series of events culminated on Sunday as President Donald Trump vowed to take executive action that allows TikTok to turn its lights back on, at least for the time being; The Blue Fish, a sushi restaurant that eventually grew to one of Dallas-Fort Worth's biggest homegrown Japanese chains, has closed on Greenville Avenue in Dallas. The restaurant opened at that spot in 1998, then as a sake bar modeled after the cool-kids spots from Los Angeles, The Dallas Morning News' critic wrote a few months after its debut. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join me, Sam Byler, along with special guests Caleb Miller, Karl Schrock, and Mervin Vargas, as we embark on a mouthwatering journey through the world of Texas barbecue and the unique shed hauling community that has grown around it. Discover how Caleb's spark of an idea ignited an annual tradition, bringing together truckers and haulers under the sizzling Texas sun. Hear how Caleb and Mervin's chance meeting laid the groundwork for this event, and Karl's reflections on his early involvement with the bash, creating a network of camaraderie and support in the process.As the barbecue fires up, we dive into exciting plans for expanding the bash to Texas. The buzz is electric as we consider logistics, the role of sponsors, and the potential for similar gatherings nationwide. From the possibility of a West Coast expansion to leveraging local enthusiasm, we explore how these events can unify the community and offer support across the industry. Our chapter on collaboration paints a vivid picture of the challenges and triumphs of hosting such an event, with a focus on inclusivity and family-friendly fun.Finally, we reflect on the essence of these gatherings: community, faith, and unwinding from the daily grind. By easing off the competitive pressures and prioritizing relaxation, we aim to foster an atmosphere where connections flourish. Listen to our musings on creating a welcoming space, drawing from local talent, and engaging families in meaningful ways. With a heart full of gratitude, we extend our thoughts and prayers to those navigating the challenges of the road and life, committing ourselves to building a stronger, faith-driven community within the shed industry.For more information or to know more about the Shed Geek Podcast visit us at our website.Follow us on Twitter, Instagram, Facebook, or YouTube at the handle @shedgeekpodcast.To be a guest on the Shed Geek Podcast visit our website and fill out the "Contact Us" form.To suggest show topics or ask questions you want answered email us at info@shedgeek.com.This episodes Sponsors:Studio Sponsor: Union Grove LumberShed ChallengerCardinal LeasingVersabend

In this episode, I chat with Jason Neeley from Pica Rica Americana Barbecue in St. George, Utah. See all things Pica Rica BBQ here: https://www.picaricabbq.com Menus: https://www.picaricabbq.com/menus 25 N Main St, St. George, UT 84770 Phone: 435-200-4420 IG: https://www.instagram.com/picaricabbq Facebook: https://www.facebook.com/picaricabbq Catering: https://www.picaricabbq.com/catering/ HOURS: Tuesday: 11am - 3pm (or Sold Out) Wednesday - Friday: 11am - 8pm (or Sold Out) Saturday: 11am - 8pm (or Sold Out) Sunday: 11am - 4pm The United States of Texas Barbecue: https://www.texasmonthly.com/bbq/the-united-states-of-texas-barbecue/

Hi listener, in this episode we discuss a topic of how easy it is to become callous & jaded in life!

Texas Monthly Barbecue Editor Daniel Vaughn discusses his new piece, 'The United States of Texas Barbecue,' IN DEPTH. See the article here: https://www.texasmonthly.com/bbq/the-united-states-of-texas-barbecue See the honorable mentions here: https://www.texasmonthly.com/bbq/united-states-of-texas-bbq-honorable-mentions Follow Daniel Vaughn here: https://www.instagram.com/bbqsnob The TOP TEN 1. Palmira Barbecue, SC - https://www.palmirabbq.com 2. Prime Barbecue, NC - https://prime-bbq.com 3. Owens & Hull, GA - https://gcbbq.com 4. Moo's Craft Barbecue, CA - https://www.mooscraftbbq.com 5. Heritage Barbecue, CA - https://www.heritagecraftbbq.com 6. Southern Junction, NY - https://southernjunction716.com 7. Pica Rica BBQ, UT - https://www.picaricabbq.com 8. Jon G's Barbecue, NC - https://www.jongsbarbecue.com 9. Edge Craft Barbecue, OK - https://edgecraftbbq.com 10. Golden Hour Barbecue, NE - https://www.goldenhourbarbecue.com

On this week's “Cougs Corner” with  John Mateer, the Wazzu QB  discusses his debut game, his pregame routine, his leadership style, and his experience competing for the starting quarterback job. He also talks about his running ability, his admiration for other quarterbacks, and his love for Texas barbecue. Mateer praises the performance of the offensive line and the receivers in the game against Portland State and expresses confidence in the team's ability to continue performing well. In this conversation, John Mateer, the quarterback for Washington State University, discusses his journey to the team, the changing landscape of college athletics, and his football influences. He also talks about the upcoming game against Texas Tech and his experience playing high school football in Texas.Rundown00:00 A Successful Debut: John Mateer's First Game as Washington State's Quarterback03:05 Becoming a Vocal Leader: Mateer's Leadership Style06:48 Learning from Cam Ward: Consistency and Ignoring Negativity09:05 Developing Running Ability: Mateer's Inspiration from Lamar Jackson and Jake Locker12:02 Texas Barbecue and Miss Huddy's Partnership: Mateer's Love for BBQ15:17 Impressive Performance: Offensive Line and Receivers Shine in the Game Against Portland State19:13 From Underrecruited to Washington State26:45 Mateer's Football Influences29:06 The Thrill of Texas High School Football

Welcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode, we talk about the Hawk Tuah girl, Justin Timberlake, Bill Bellicheck, practice ribs, Tri Tip, Competition steaks, Prime brisket, Charles Barkley and Xmas in July  0-20 mins: Headlines/Joe TalkHawk Tuah Girl:  The internet has gone crazy with this girl this week. JT Arrested: Justin Timberlake gets a DWI and we talk about his past off the stage career and compare to Derek Jeter Bill Belicheck : The old Patriots coach has a new 24 year old girlfriend Pickle Michelada : I modify my michelada recipe with some pickle juice    20-30 mins: BBQ TimeHigh Steaks Cookoff : tune in as we will have Ronnie on the podcast to talk about the cookoff. Practice Recipe: I try a new recipe as I practice for the High Steaks Tri Tip: I try to cook my first Tri Tip with some help from the Joe Army Steaks: Jaime and I throw down some practice ribeyes for the big cookoff, .Ribeye Tacos: Hiram makes some tacos with ribeye steaks. 30-40 mins: Sir Charles Charles Barkley : Charles talks about retirement after this next TV season. 40-45 mins: Xmas in July Menu:  I ask the guys about the menu for the upcoming party. Attire: We talk about what to wear for a xman in July partyDrinks: Hiram gives us some Joe Tips on what we should drink A bunch of joes that cook like pros!!!Website/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbq

Voice of GO(r)D is happy to have you join myself and Trucking Twitter personality King Spud for a wide ranging discussion that covers Elon Musk rocket launches, deceleration induced back injuries, Texas Barbecue, Hoods versus Plastic, Simplot Potatoes, and understanding the lingua franca of the road you happen to be on. King Spud/Old Goose Burger is currently going through similar issues with Twitter/X that I have been through in the past; y'all know who I'm talking about. Make sure you head on over to https://autonomoustruckers.substack.com/ and subscribe with your email address, you will never miss a show nor any of my written work. Questions, comments, suggestions, corrections and Hate Mail are welcomed and encouraged - gordilocks@protonmail.com

If you're a fan of barbecue and love exploring unique flavor combinations, you won't want to miss Elaine's conversation with the owners of Eaker Barbecue, in Fredericksburg, Texas. Listen in as Boo and Lance share their journey of combining South Texas and Korean flavors and how they've created a winning fusion menu. Learn about their popular menu items, challenges of running a barbecue restaurant, and their decision to move from Houston to Fredericksburg. Tune in to discover delicious pork belly and get inspired to visit Eaker Barbecue for a taste of their mouthwatering dishes.Guests• Boo and Lance: Owners of Eaker Barbecue in Fredericksburg, TexasLinks• Eaker BBQ• Postcards from the Kitchen BlogTopics discussed• The fusion of South Texas and Korean flavors in Eaker Barbecue's menu• Challenges and profitability of running a barbecue restaurant• Their love for Houston and ultimate decision to move to Fredericksburg• Favorite menu items, including pork bellyKey takeaways• Eaker Barbecue combines South Texas, Central Texas, and Korean flavors in their menu.• The food truck was initially intended to be a marketing tool for their future restaurant.• Gochujang ribs and mac and cheese are popular menu items.• Brisket is cooked heavy, while sausage and ribs are cooked light due to their limited reuse potential.• Running a barbecue restaurant is challenging and less profitable compared to other types of restaurants.• Eaker Barbecue moved to Fredericksburg for a better quality of life and a safer environment.• Pork belly is a versatile meat that can be prepared with various glazes and flavors.Notable quotes• “The food is us, right? I grew up in South Texas inspired by Central Texas barbecue and thanks to Boo, realized that Korean food paired very well with Texas barbecue.” - Lance• “Restaurants are not highly profitable. Barbecue restaurants are the least profitable.” - Lance• “We needed our family to be in a good place, and Houston was growing more and more violent. Here, if you hear a gunshot, you wonder if they got the deer, not if someone got shot.” - LanceEntities mentioned• Eaker Barbecue• Houston Barbecue Festival• St. Arnold's• Houston• Fredericksburg• Troubadour festival• Texas MonthlyKeywordsbarbecue, fusion, South Texas, Korean, food truck, restaurant, menu, gochujang ribs, mac and cheese, sausage, brisket, profitability, Houston, Fredericksburg, pork bellyDo you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

Cade Klubnik, Tajh Boyd and Garret Riley join the show live from Studio C and discuss offensive philosophy, mentors they've learned from and Texas barbecue.You can find every episode of this show on Apple Podcasts, Spotify, Amazon and YouTube. You can listen ad-free on ClemsonPlus.com.For more, visit ClemsonTigers.com/Two-Right-Turns.

In this episode, Kareem El-Ghayesh, the founder and pitmaster at KG BBQ in Austin, Texas, joins us today. His path from the banking sector in Egypt to the heart of Texas barbecue is incredible. Kareem has revolutionized the barbecue scene, fusing the unique blend of spices and techniques from Middle Eastern cuisine, with traditional Texas BBQ. Learn the tools and invaluable lessons that allowed Kareem to turn his life around, leave his country, pursue his passion and ultimately create his life's work. Kareem was born and raised in Egypt. After tasting Texas-style brisket for the first time over a decade ago, Kareem became enamored and left his job in Egypt to live in Austin and pursue his passion to master barbeque. Kareem trained under legendary Austin pitmasters for years, allowing him to hone his culinary craft and eventually combine his Egyptian upbringing with Texas barbecue to launch KG BBQ. His passion project quickly became one of the hottest spots in town. Kareem is known to bring a fierce creativity, care, and passion to his art, which you can distinctively taste in his food.Other topics include the art and science behind top barbecue, favorite cuts of meat and barbecue tricks, the intricacies of blending cultural cuisines, what it's like working as a BBQ pitmaster, pursuing your passion, intrinsic motivation, food bringing people together, the differences in BBQ between Texas and Egypt, knowing when to quit your job, the power of believing in yourself, and many other topics.(00:00) - Kareem's Transition to KG Barbecue(10:12) - Transformation Through Texas Barbecue(18:21) - Barbecue Techniques and Experiences(30:21) - Barbecue Job Hunt in Austin(37:22) - Dreams and Evolution in Austin(41:27) - Transitioning Careers in Culinary Industry(48:39) - Glimpse Into Culinary Job Experiences(54:48) - Success in Food Truck Business(01:16:29) - From Supper Club to Food Truck(01:26:19) - Becoming the Hottest BBQ in ATX(01:40:09) - Overcoming Challenges for Success(01:48:44) - Pursuing Dreams and Following Passion *** LINKS*** Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with KG BBQInstagramWebsiteAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIA

Have you ever landed on foreign soil with dreams bigger than your wallet? Natalia Badzjo did just that, and she joins us to recount her extraordinary journey from arriving in the U.S. with $400 to her name, to becoming a Las Vegas entrepreneur. Her story weaves through 15 years of shaping the customer service landscape at Wynn Resorts, to opening not one, but two thriving restaurants with her husband, Brian. Natalia's insights into setting lofty goals and the balancing act between a demanding job and chasing entrepreneurial dreams are beyond inspirational—they're a roadmap to turning ambition into achievement.Succulent, smoky, and satisfyingly simple—Texas barbecue isn't just a meal, it's a way of life. This episode sizzles with the savory secrets behind Big B's Texas Barbecue, the family-owned haven where Natalia and Brian serve up more than just a plate of food; they dish out a cultural experience. Discover the meticulous magic behind authentic Texas barbecue, and how a background in finance and international marketing isn't just advantageous but essential in the world of wood-smoked wonders. You'll also get a taste of Big B's expansion plans, proving that even in the restaurant business, the right formula can lead to mouthwatering success.To round off our conversation, we peel back the curtain on the crucial role of education, real-world know-how, and the art of making and nurturing connections. Whether you're a graduate grappling with the numbers or a corporate climber with a side hustle in mind, Natalia's narrative sheds light on the transformational power of networking and the necessity of a strong community. Learn how a strategic approach to social media and traditional word-of-mouth can elevate a business from good to legendary. For those teetering on the edge of entrepreneurship, let this episode be the nudge you need to leap into your own legacy.

Chef Jason Dady is a San Antonio based restaurateur who owns the Jason Dady Restaurant Group, which includes Range, Tre, Jardin, and Two Bros. BBQ. He is known for his diverse and innovative culinary concepts, ranging from Tuscin-Italian to Texas Barbecue to Mediterranean-inspired cuisine. He has been featured on several TV shows, such as Beat Bobby Flay and has received numerous accolades such as James Beard Foundation Award Semifinalist and Guest Chef in NYC. Chef Dady is passionate about exploring new flavors and creating memorable dining experiences for his guests. Learn more about your ad choices. Visit megaphone.fm/adchoices

With restaurants dedicated to global rice dishes, JJ Johnson explores 28 varieties in his latest cookbook. Chef Eric Adjepong explores assimilation, culture and home in a new children's book. Reporter Helena Bottemiller Evich unravels issues with the global food chain in the case of cinnamon applesauce pouches tainted with lead. LA Times restaurant critic Bill Addison visits Victor Heights for Korean banchan and dosirak. Barbecue editor Daniel Vaughn weighs in on the state of Texas barbecue. Austrian chef Bernhard Mairinger visits the farmers market to shop for his new restaurant, Lustig.

Welcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this season 6  episode 2, we talk NFL Championship games, the Taylor Swift Superbowl, Smash or pass foods, WWE, Elon Musk, slang words, and Air Force Ones. 0:00 – 20:00 – HeadlinesIn this episode Hiram and Jaime joining me fresh from watching the NFL Championship games.  Hiram starts of off by telling us about his experience watching his team play in this game.  It also looks like Taylor Swift made it to the Super Bowl as her boyfriend's team (as the kids say) was able to make it once again.  We talk about what that is going to be like for her and the Kelce family and will she make it on time from her concert in Japan.  We also talk about the WWE Royal Rumble and the scandal of Vince McMahon.  Elon Musk is back with a brand new invention. 20:00-30:00 BBQ TimeSmokin on the Rio is coming up and it's got the internet in a frenzy.  Find out what big changes has everyone so upset and even some saying they will not be attending this year.  We give some shoutouts to some barbecue friends of ours that won cook offs over the weekend and mention the PDAP Courage to Change Cook Off.  We'll have a follow up podcast on that one coming soon.  I ask the guys if they would smash or pass on some interesting meat dishes such as a giant beef rib burrito, smoke steak queso, brisket and cheese stuffed onion rings, Jalapeno popper pigs in a blanket, mole tamales and a steak cake.  30:00 - 40:00 Slang Words I put the guys' street lingo to the test as I ask them to define some pretty modern day slang words.  I think we know more or less what have of them meant and some we looked up and still couldn't figure out.  I also give the guys a top 25 list of the most hated or words that people are tired of.  We finish off talking about some triple-black air force ones and yes guys that's what they are called.  A bunch of joes that cook like pros!!!Palmer Drug Abuse Program - McAllenPalmer Drug Abuse Program (pdapmcallen.org)Websitehttps://www.readysetbbq.com/Facebook Pagehttps://www.facebook.com/readysetbbqElda's KitchenHome - Elda's Kitchen (eldaskitchen.com)Melissa Bankard Farmers Insurancehttps://agents.farmers.com/tx/richardson/melissa-bankardWebsite/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbqElda's Kitchen Home - Elda's Kitchen (eldaskitchen.com)Melissa Bankard Farmers Insurancehttps://agents.farmers.com/tx/richardson/melissa-bankard

Welcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this season 6 premiere episode, we talk NFL playoffs featuring Taylor Swift, Cowboys rant, Jason Kelce, WAGs, Brisket wrapping, soft meats, and Oscars .  0:00 – 20:00 – HeadlinesIn this episode Hiram, Jaime and joining me as we return from our winter break and start our new season on the Ready Set BBQ podcast.  We try something different as we give Jaime a few minutes to rant about the Dallas Cowboys. I'm sure many of the Joe's that listen feel the same way.  We then talk about the NFL Playoffs and what happened with Jason Kelce at the Bills vs. Chiefs game. This creates a call back to an earlier episode where we talked about what type of food to eat on a first date.  I ask the guys what they think of the WAGs or Wives and Girlfriends of famous athletes.  20:00-30:00 BBQ TimeThe PDAP Courage to Change Cook Off is an annual barbecue competition held in Edinburg, Texas on January 27th, 2024.  The cookoff is coming up this weekend and we continue to help make it grow.  We may even have some live events or some podcast material for next week.  I ask the guys to think back on 2023 and tell me what is the best dish they made or had at a restaurant. Seems like the choices are unanimous.  30:00 - 40:00 2024 Goals We talk about our goals for 2024 and even had the Joe Army chime in on Social Media.  Some of the answers are what you would expect.  I plan to go to LA which snowballs into a story of when I went on a tequila train in Mexico many moons ago.  We bring back the Red Carpet segment as Hiram tells us about the upcoming Oscars and his latest experience at the movies.   This somehow leads into talking about exotic types of boots and Jaime wants people to respect his lamb boots once he buys them.  A bunch of joes that cook like pros!!!Palmer Drug Abuse Program - McAllenPalmer Drug Abuse Program (pdapmcallen.org)Websitehttps://www.readysetbbq.com/Facebook Pagehttps://www.facebook.com/readysetbbqElda's KitchenHome - Elda's Kitchen (eldaskitchen.com)Melissa Bankard Farmers Insurancehttps://agents.farmers.com/tx/richardson/melissa-bankardWebsite/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbqElda's Kitchen Home - Elda's Kitchen (eldaskitchen.com)Melissa Bankard Farmers Insurancehttps://agents.farmers.com/tx/richardson/melissa-bankard

Welcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode, we talk Texas football or Eagles & Niners, Taylor Swift, new cookoff season, Elon Musk, Mark Cuban, and Xmas gifts .  0 mins We've got a full house for this part 1 of the Season 5 finale.    Joining me on this one are Jaime, Evee, Hiram (in person), Johnny Deep, and our special guest back on again, Captain Mike Barerra from Old Salt Charters.  Mike tells us a little about fishing out on the bay and a current raffle his company is having with some prizes located from local businesses.  Mike cooks us up a feast of fried shrimp and home made french fries. 20:00 mins BBQ Time - We ask Mike if he misses competing in cook offs and if he plans to come back.  Jaime wants to know if he would rather have a call or a catch.  Eddie from Chillin n Grillin smokes some briskets for Evee's graduation party.  We talk about the upcoming Smokin on the Rio cookoff in Mercedes.  Mike has some breaking news about this cookoff. Looks like we'll be competing in this one.  30:00 I ask everyone what they are eating for Christmas dinner.  We had all kinds of answers from Prime rib roast, tamales, menudo, and brisket.  This year it looks like we'll be having brisket however no one is having turkey.  We ask Hiram what they eat in Los Angeles but can't get a clear answer out of him.  Looks like no one eats in La La land.  The guys close out the podcast talking about Nick's mustache again.  A bunch of joes that cook like pros!!!Palmer Drug Abuse Program - McAllenPalmer Drug Abuse Program (pdapmcallen.org)Websitehttps://www.readysetbbq.com/Facebook Pagehttps://www.facebook.com/readysetbbqOld Salt Charters https://www.oldsaltcharters-spi.com/Melissa Bankard Farmers Insurancehttps://agents.farmers.com/tx/richardson/melissa-bankardWebsite/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbqElda's Kitchen Home - Elda's Kitchen (eldaskitchen.com)Melissa Bankard Farmers Insurancehttps://agents.farmers.com/tx/richardson/melissa-bankard

DON TONY AND KEVIN CASTLE return for an absolutely loaded episode of the Don Tony and Kevin Castle Show, (recorded 10/24/23). Check out the synopsis below for the topics discussed and the cool announcement involving almost 20 years of Don Tony and Kevin Castle Show episodes. Some Topics Discussed: Lyra Valkyria defeats Becky Lynch for NXT Women's Championship. DT/KC discuss Becky passing the NXT Torch to Lyra and leaving NXT Women's Division better than when she arrived. DT/KC also believe that Jade Cargill should and will get involved in the NXT Women's Title picture much sooner than later. Grading Adam Copeland's first four weeks in All Elite Wrestling Sting announces his retirement for early 2024. DT/KC think AEW should follow the template of Great Muta's retirement. Have a 'Sting: Farewell Tour' featuring several matches involving Sting. Impact Wrestling announces a rebrand back to TNA Wrestling in 2024. With Impact currently drawing just 80,000 viewers, what could TNA possibly do to improve their ratings? Should Impact Wrestling sign CM Punk? DT/KC point out if CM Punk couldn't consistently draw 600K viewers for an AEW product, how can anyone think appearing in Impact/TNA would do even half that rating? And what lasting effects would CM Punk truly generate for Impact/TNA after he leaves for WWE? AEW Wrestling without Tony Khan in charge? Ownership change? Out of business altogether? DT/KC discuss if any of this could happen within a few years and if so, how? With over 30 Title Defenses already during his reign, has Seth Rollins had a very good run as WWE World Champion? DT/KC both agree: Drew McIntyre should be the next WWE World Champion, and it should happen before the end of 2023. Praise for Rhea Ripley and a special trait she currently has in WWE Plus: Thoughts on Luchasaurus in WWE... MSK (Wes Lee/Nash Carter) reforming in NXT... Some quick memories of old school TNA... A look at the media manipulation within wrestling, politics, real world issues (War in Israel)... DT/KC want some Texas Barbecue; Things, DT/KC would change immediately in NYC and much more! HUGE ANNOUNEMENT DISCUSSED DURING THIS EPISODE: DON TONY AND KEVIN CASTLE are bringing back online and reuploading the ENTIRE 19 YEAR LIBRARY (SINCE 2004) of THE DON TONY AND KEVIN CASTLE SHOW! Some hotline episodes go back as early as 2002! Episodes will be remastered and uploaded beginning in November 2023. More details will be announced soon.  ==== CHECK OUT THE DON TONY SHOW ON THESE PLATFORMS: CLICK HERE FOR ITUNES CLICK HERE FOR SPOTIFY CLICK HERE FOR APPLE & ANDROID APPS CLICK HERE FOR AMAZON MUSIC CLICK HERE FOR GOOGLE PODCASTS CLICK HERE FOR PANDORA CLICK HERE FOR STITCHER CLICK HERE FOR PODBEAN CLICK HERE FOR IHEARTRADIO CLICK HERE FOR DON TONY MERCHANDISE! ==== THE DON TONY SHOW: UPCOMING SHOW SCHEDULE (EST): WWE Raw Post Show: LIVE MON 11:05PM on YouTube This Week In Wrestling History: Uploaded TUE 4PM at www.DonTony.com DT VIPatreon: LIVE TUE 10:05PM on Patreon (www.patreon.com/dontony) Wednesday Night Don-O-Mite: WED at MIDNIGHT on www.DonTony.com Q&A w/Don Tony (Mailbag): Bi-Weekly on THU The Don Tony Show: LIVE SAT 12PM (NOON) on YouTube The Sit-Down w/Don Tony: LIVE SUN 8:05PM on YouTube WWE/AEW PPV Reviews following PPV/PLE on YouTube ==== SOCIAL MEDIA / WEBSITE / CONTACT INFO: Twitter: https://twitter.com/dontonyd Patreon: http://www.patreon.com/dontony Facebook: https://facebook.com/dontonyshow YouTube: http://www.youtube.com/dontony Website: http://www.dontony.com Email: dontony@dontony.com

0 mins We are back as Jaime, Johnny and myself are joined by our childhood friend DC visiting from corpus.   DC is taken back by all the changes in the RGV.  He talks about all the changes from his last visit and noticeably all the cookoffs. We keep an eye on the baseball playoffs as the Texas series between the Astros and Rangers is currently going on.  10:00 mins BBQ Time - DC tells us about cooking on his Pit Boss.  As none of us really cook on pellet grills he tells us about some of the meats he's been cooking on the pit and even meat loaf.  He wants to try a Thanksgiving turkey this year.  We give him a quick run down of our trip to Kansas City and talk about our upcoming trip to Dallas for the World Steak Championship.  Jaime wants to know what barbecue places are popular in Corpus Christi and turn out it's more popular for seafood.  We ask him about his time working at steakhouses and if he knows the term Medium Plus.  Jaime and DC share war stories about working at Whataburger.  DC tells us about other restaurants that he has worked at.    30:00 We somehow go off the rails and talk about old stories from 20 years ago about partying and how we rolled the dice a little too much back in the day.  We then talk about some weird drinks that one of the guys used to love to drink back in the day.  DC wants to know where he can gets some fancy boots to match up with Johnny and Jaime.   We'll do a better job next time!!A bunch of joes that cook like pros!!!Melissa Bankard Famer's Insurance Melissa Bankard - Farmers Insurance Agent in Richardson, TXInsurance Made by You Insurance Made by YouSteak Cookoff Association Steak Cookoff Association - Home (steakcookoffs.com)Palmer Drug Abuse Program - McAllenPalmer Drug Abuse Program (pdapmcallen.org)Website/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbqElda's Kitchen Home - Elda's Kitchen (eldaskitchen.com)Melissa Bankard Farmers Insurancehttps://agents.farmers.com/tx/richardson/melissa-bankard

It was right here--this exact location--in downtown Houston that I found smoke-infused religion. Purveyor of real Texas barbecue and former world-champ, Grant Pinkerton, and I visit at Pinkerton's Barbecue, running through the finer points of beef versus pork ribs, brisket, whole hog cooking, world championship cook-offs and starting them young. Just in time for the upcoming season, he details tried-and-true, smoked-to-perfection methods, swapping favorite recipes for ducks, geese, doves and side dishes, too.  Mouth-watering episode.   Podcast Sponsors:   Benelli Shotguns https://www.benelliusa.com/shotguns/waterfowl-shotguns BOSS Shotshells https://bossshotshells.com/ Ducks Unlimited https://www.ducks.org Flash Back Decoys https://www.duckcreekdecoys.com/ HuntProof Premium Waterfowl App  https://huntproof.app Tetra Hearing https://tetrahearing.com/ Mojo Outdoors https://www.mojooutdoors.com/p Tom Beckbe https://tombeckbe.com/ Voormi https://voormi.com/ GetDucks.com USHuntList.com     It really is duck season somewhere for 365 days per year. Follow Ramsey Russell's worldwide duck hunting adventures as he chases real duck hunting experiences year-round: Instagram @ramseyrussellgetducks YouTube @GetDucks Facebook @GetDucks.com   Please subscribe, rate and review Duck Season Somewhere podcast. Share your favorite episodes with friends! Business inquiries and comments contact Ramsey Russell ramsey@getducks.com

0 mins We are back with a full banana boat as I am joined by the Queen of BBQ, Alma as well as Johnny Deep and as always Jaime and Hiram from LA.  We start by talking about some high school football for some reason as johnny races to the RSB studios from a high school game.  We then get into the Cowboys and Niners game as we give Hiram a few minutes to gloat.  I ask Alma is Taylor Swift is bigger than the NFL.  I ask the crew if they know what they term dipping means.  10:00 mins BBQ Time - We are fresh (more or less) from our cook at the American Royal. We got beat worse than the Cowboys. Johnny, Alma and I give a recap of the road trip from hell as well as the entire weekend as a whole.  We didn't do so great but we ran into some cool barbecue people and made the most of this adventure.  We break down our cooks for both days and talk about what we would do different if we ever are crazy enough to give it another go.  Alma and Johnny are down to try it again one day while I think staying in Texas to compete in some major cookoffs is the way to go for me.  35:00 Hiram tells us about his first hockey game experience and how he's coming off a battle with covid.  He thinks he got sick at his Big Bear adventure.  We circle back to football to continue to talk about the Dallas Cowboys and how depressed Jaime is about it.  We don't get off the hook easy as Hiram reminds us that the Texas Longhorns also suffered a bad beat from their stupid rival Oklahoma Sooners.   A bunch of joes that cook like pros!!!Melissa Bankard Famer's Insurance Melissa Bankard - Farmers Insurance Agent in Richardson, TXInsurance Made by You Insurance Made by YouSteak Cookoff Association Steak Cookoff Association - Home (steakcookoffs.com)Palmer Drug Abuse Program - McAllenPalmer Drug Abuse Program (pdapmcallen.org)Website/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbqElda's Kitchen Home - Elda's Kitchen (eldaskitchen.com)Melissa Bankard Farmers Insurancehttps://agents.farmers.com/tx/richardson/melissa-bankard

The Eat Drink D-FW team sits down with Texas Monthly's Barbecue Editor Daniel Vaughn at Brix Barbecue in Fort Worth to talk about the state of smoked meats. Vaughn dishes on how Texas-style barbecue has influenced a brisket boom across the country, but how it's now evolving with more influence from immigrant cuisines like Mexican, Vietnamese and Ethiopian. Texas pitmasters aren't afraid to break the “rules” now, either, by showcasing whole hog, wine lists and more. Listen as Vaughn also shares his favorite new spots, how much meat he eats in a week, and why being a barbecue editor is sometimes more about the people than the food.

The Eat Drink D-FW team sits down with Texas Monthly's Barbecue Editor Daniel Vaughn at Brix Barbecue in Fort Worth to talk about the state of smoked meats. Vaughn dishes on how Texas-style barbecue has influenced a brisket boom across the country, but how it's now evolving with more influence from immigrant cuisines like Mexican, Vietnamese and Ethiopian. Texas pitmasters aren't afraid to break the “rules” now, either, by showcasing whole hog, wine lists and more. Listen as Vaughn also shares his favorite new spots, how much meat he eats in a week, and why being a barbecue editor is sometimes more about the people than the food.

Al and Gemini sit down with Natalia Badzo and Brian Beuchner, the husband and wife team behind Big B's Texas BBQ. He's from Texas and she's from Estonia. Also: historically anti-sports Al hits not one but three sports bars, and tries the brunch at Casa Playa. Gemini, fresh from a quick trip to the mouth of the Columbia River, heads back to former podcast venue Little Avalon Coastal Café. And stick around for the news to learn all about.... The Monkey Mixer! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Al and Gemini sit down with Natalia Badzo and Brian Beuchner, the husband and wife team behind Big B's Texas BBQ. He's from Texas and she's from Estonia. Also: historically anti-sports Al hits not one but three sports bars, and tries the brunch at Casa Playa. Gemini, fresh from a quick trip to the mouth of the Columbia River, heads back to former podcast venue Little Avalon Coastal Café. And stick around for the news to learn all about.... The Monkey Mixer! Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of the Titans of Foodservice podcast, host Nick Portillo speaks with Craig Haley, President of Smokey Mo's Texas Barbecue. Craig shares his journey and insights into the food service industry. Starting as a delivery driver in high school, Craig fell in love with the restaurant industry and worked his way up to become a restaurant manager. Craig's passion for operations and guest experience led him to his current role at Smokey Mo's, where he focuses on strategies to grow the brand and build better teams. He emphasizes the importance of quality, service, and creating a fun and enjoyable environment for both employees and guests.QUOTES“Learning about the personalities on your team and how to put people in the right places is something that certainly is important in every industry, but incredibly important in the restaurant industry.” - Craig Haley [07:38]“Figure out the best practice and then write it down and make it easy to train. Flowchart it out. And the important thing about that is that each time somebody comes to any of your restaurants, it's the same. But also if you find that there's an issue, if you start seeing that guests are complaining about something you can go back to the process and go: ‘Okay, how can we tweak this?.' And it just makes the whole problem-solving process much easier when you already have it written down." - Craig Haley [27:02]TIMESTAMPS02:31 Craig's background in the restaurant industry12:56 Common failures in the restaurant industry16:59 Strategies for getting five-star reviews on Yelp 25:01 Smokey Mo's Texas Barbecue30:36 Craig's day-to-day responsibilities as President of Smokey Mo's34:04 Goals and strategies for Smokey Mo's future growth RESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.comCraig: https://www.linkedin.com/in/craig-haley-b4066835/

It's hot, Y'all.  So hot.  Summer beers are here to save the day.Now you know we're not scared to go dark in the Summer, but we do enjoy the lighter, crispy, refreshing beers that Summer brings.  Kolsch, Pilsner, Pale Ale, and a lot more.  We share some of the most popular styles for the season and an unexpected trend this year with... Rocket Pop beers?Another hot item for Summer - the backyard barbecue.  Maybe you call it a cookout, or just grilling.  Call it what you like as long as the end result is delicious grilled meats.  We've got pairings for some of the most popular grilled/smoked meats - ribs, pulled pork, brisket, and good ol' burgers and dogs.  We also talk about some of the regional barbecue styles across the country and the city that's the most BBQ obsessed, which may be a surprise to many.What's your favorite Summer beer?  What's your favorite kind of barbecue?  We've got ours, but we'll be doing research this year to verify.Summer Beers of the WeekDos Equis Especial Lime & Salt (Lager)Sierra Nevada Summerfest (Summer Lager)Westbrook Key Lime Pi (Sour)Three Taverns Beeps (American Light Lager)Oyster City Mangrove (Mango Pale Ale)Deadwords Timberline (West Coast-ish IPA)Oyster City Tates Helles (Helles Lager)Good Supply Beer Co. (Easy Lager)Liability Brewing Stainless Steel Magnolias (Kolsch)Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

What is it about smoked meats that makes people so litigious? The Dallas Morning News food team talks about the latest legal feud in the world of Texas barbecue, this time involving Lockhart Smokehouse and Crossbuck BBQ. Then stick around as Tom and Lisa Perini of the legendary Perini Ranch Steakhouse talk about cowboy cooking, celebrity visits, and why we should all eat more hominy.

What is it about smoked meats that makes people so litigious? The Dallas Morning News food team talks about the latest legal feud in the world of Texas barbecue, this time involving Lockhart Smokehouse and Crossbuck BBQ. Then stick around as Tom and Lisa Perini of the legendary Perini Ranch Steakhouse talk about cowboy cooking, celebrity visits, and why we should all eat more hominy. 

0 mins I am joined by Jaime and Hiram in LA. We start off by talking about the NBA playoffs and the 2 favorite teams Lakers and Celtics are both on the brink of getting swept.  We don't think there will be high ratings for a Denver vs. Miami matchup.  Jaime ask if we are excited for the Spurs winning the draft lottery and landing one of the top prospects of all time. Jaime tells us how Yeo Ming was grown in a China lab. Huh? We get a little into the Haney vs. Loma fight and how we thought there was some highway robbery that took place.  I ask the guys if they know what the term Zombied means and Jaime gives us a long and confusing explanation.  15.00 mins We talk about the upcoming Cook'em High Steaks Cookoff in Edinburg.  Jaime and I start our first practice of the year.  We also celebrated my brother Eric's bday and fired up the PK Grill.  I have a conspiracy theory about HEB meat labeling.  We threw some ribeye's and filets on the grill and it did not disappoint.  We talk about the best cuts of meat at a steakhouse and what sides we are ordering with it.  Hiram doesn't know why people still eat corn and says he never touches it.  So Jaime asks him where it touched him.  Hiram takes a Hungry Man blast to the past.  I talk about HEB having some of the best local barbecue around.  Hiram tells us about the next big thing in Los Angeles called Ghost Kitchens.  We think about having a pop-up steak night so that family and friends can have a steak dinner.  Our friends at Palmer Drug Abuse in McAllen are having a fundraiser and Alma and I volunteered our time and equipment to lend a hand.  We finally have some Winners from our T-shirt giveaway.  30 minute markSome people are talking about adding competitive barbecue as a high school competition against other high schools.  Jaime takes some shots at Eddie.  I think they should go a step further and build the pits they are going to be competing on.  Hiram doesn't think it would hit that big.  Finally, in the last segment of our podcast, we talked about plans for the upcoming Memorial Day Weekend.  We ask Hiram if he has any fancy plans on a boat or beach or both.  It's Jaime's bday weekend but we'll probably just make some more steaks again.  A bunch of joes that cook like pros!!!Elda's Kitchen Home - Elda's Kitchen (eldaskitchen.com)GW BBQ & Catering BBQ | United States | GW's BBQ Catering Co. (gwsbbqcatering.com)Melissa Bankard Famer's Insuracne Melissa Bankard - Farmers Insurance Agent in Richardson, TXInsurance Made by You Insurance Made by YouPalmer Drug Abuse Program - McAllenPalmer Drug Abuse Program (pdapmcallen.org)Website/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbqElda's Kitchen Home - Elda's Kitchen (eldaskitchen.com)Melissa Bankard Farmers Insurancehttps://agents.farmers.com/tx/richardson/melissa-bankard

Show Notes Air Date: May 24, 2023 Welcome to Episode 250 of the podcast. From Texas to Ontario and now Alberta, Tex Parker is bringing his brand of Texas Barbecue to the Big Rock Brewery in Calgary and he's bringing some serious Canadian made offset smokers with him! Opening up in mid-June in the SE Calgary brewery's restaurant, Traylor Parkers Real Texas BBQ promises some authentic Texas flavours combined with the highest quality Alberta beef and other proteins. Follow along on Facebook and Instagram @traylorparker 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.

While barbecue in other parts of the country focuses on pulled pork, ribs, or even sides, in Texas one menu item takes center stage -- brisket. Owner and pitmaster at Austin's Interstellar BBQ, John Bates explains how important brisket is to Texas culture. "Texas barbecue is definitely built around a few key concepts," he said. "It's very much driven by offset smokers. Our style is typically very low and slow with a lot of smoke and clean flavors going through the pits. It's also built on mostly brisket. It's definitely the most important item in all Texas barbecue." Pitmaster at Corkscrew BBQ in Spring, Will Buckman, discusses why he left his career in communications to open the restaurant, and Texas Monthly BBQ Editor Daniel Vaughn tells host Baylee Friday what to order if you want to get a feel for a barbecue restaurant.

0 mins In this episode Jaime and I welcome back Hiram from Los Angeles. We have a new Hiram Xavier as he tells us because he is rolling in a new ride.  We talk about the heartbreak that the Texas Longhorns basketball team left us with once again.  I mention that a guy walks into the sports bar with his wife's purse in tow and that has the guys questioning the masculinity of the guys in this world.  I talk about some beers I'm trying today and tell the guys about a summer drink that I made on Saturday curtesy of Kosmos barbecue on Tik Tok. California continues to have crazy weather like one of those disaster end of the World movies.  Jonathan Majors takes his villain role too far as he ends up getting arrested over the weekend.  17:00 minBBQ time.  I give a recap of the cookoff we had this weekend at the Harvest Christian Academy Cookoff in Edinburg.  Tons of vendors showed up as well as a petting zoo and car show.  I was more than shocked by the results on this one especially they way that we've been cooking lately.  We went from Hero to zero on this one.  Jaime gives us a recap of his judging experience as he volunteers to judge brisket.  I give the guys a review of some cauliflower wings I had at Wings and Rings.  The point of the story was that I tried the ghost pepper ranch sauce they have now.  The guys have no interest in trying something that hot.  30:00 minWe talk a little boxing because we never talk about boxing so why not. We talk about some conspiracy theories that have been going around lately.  I ask the guys if the government is controlling the weather.  Jaime and I both have buddies that think the government is bombing the clouds to control the weather. Jaime throws down some knowledge about what happens every 1200 thousands years.  Social media says we will be visited by Aliens in March.  Jaime drops some more deep thoughts about his theory on Aliens.  39:00 min Jaime tells us about Aaron Rodgers doing drugs with one of the Paul brothers. We play a little GM as we debate where A-Rod should go and what they should give up for him.  Jaime and I witness history as Caitlin Clark makes history by hitting the first 40 point triple double in NCAA history.  Jaime also makes history of his own.  A bunch of joes that cook like pros!!!Protect your home and barbecue pits with Melissa Bankard at Farmer's Insurance. 972-761-9333Website/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbqElda's Kitchen Home - Elda's Kitchen (eldaskitchen.com)Melissa Bankard Farmers Insurancehttps://agents.farmers.com/tx/richardson/melissa-bankard

0 mins In this episode Jaime and I welcome back Hiram from Los Angeles. All the guys are remote tonight on a rare Taco Tuesday as we decide to put out another episode for our fans.  This time all of us have had a chance to catch up on the Chris Rock Netflix special.  We agree that most were just waiting for the 5 mins that he talks about Will Smith.  Banks are going under, and JP Morgan Chase makes a costly error buying bags of rocks for over millions of dollars.  Tik Tokers are now eating dog food to meet their body building protein gains.  Hiram goes to a Laker game and is now a private suite guy moving forward. The new movie about how the Jordan shoes came to be and Matt Damon is not playing Michael Jordan.  Hiram gives us the low down on Taylor Swifts new tour as I bring up a class at UT Austin that just breaks down her lyrics.  1:00 minBBQ time.  I give a product review about the 26" Weber Kettle. My brother brings his over so we can grill some wings.  We were able to cook 50 wings at one time with this awesome pit and it stayed super-hot the whole time.  Tune in to get a Joe Tip from my brother Eric on how to properly cook wings on the Weber kettle.  We have the Harvest Christian Academy cookoff this weekend.  This one is in Edinburg and will have over 100 vendors at the event.  I ask the guys if they have had deep fried ribs before as I've been seeing lots of videos lately about this new trend.  30:00 minHiram tells about the California weather on this first day of Spring.  It's not so sunny in Cali as they have had rain for the past month.  He tells us about the terrible driving conditions and drivers.  The weather may be affecting people as I share a story about a man that charges some cops with a metal pipe.  Another story involves a Brazilian model who also gets shot by the cops after a scuffle with her boyfriend.  40:00 min I ask the guys if the Rock is still movie Viagra.  Lately it seems that the Rock is not the franchise saver he once was.  They guys say it's too much Rock exposure everywhere from commercials, Superbowl, XFL, movies, etc.  Meanwhile Ryan Reynolds is selling companies for Billions of dollars.  A bunch of joes that cook like pros!!!Website/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbqElda's Kitchen Home - Elda's Kitchen (eldaskitchen.com)

In this episode, I talk to Zain Shafi from Sabar Barbecue about his upcoming barbecue concept that marries Texas Barbecue and Pakistani Masalas. He currently works at Goldee's Barbecue while he continues to build and develop his menu. Watch the progression of Sabar Barbecue here: https://www.instagram.com/sabarbbq

In this Episode, I chat with my buddy Derrick Walker from Smoke-A-Holics Barbecue in Fort Worth Texas.  Derrick has been slanging BBQ for many years, he was doing popups before popups were cool!  I dropped by during a BBQ Run I did with my dad where we hit 26 spots in about a week back in December of last year.  Smoke-A-Holics was definitely one of the highlights of that trip and I was able to chat with Derrick earlier this year.  With his Culinary background and homestyle cooking they coined the phrase TexSoul  which  is Texas Barbecue with a Soul Food twist.  If you haven't been, you have to stop by this Texas Monthly Top 50 BBQ Joint!  BTW, Smoke-A-Holics has already confirmed that they will be at The Heritage Barbecue Invitational, which is an event that will be held in San Juan Capistrano California to celebrate Heritage Barbecue's 2nd Anniversary on August 13th.  Get your tickets to that if you haven't yet!  In the meantime, I hope you enjoy the show, this is Derrick Walker with Smoke-A-Holics! Contact Info: IG - @smokeaholicsbbq FB - @smoke1tx  Website: https://www.smoke-a-holicsbbq.com/ Address: 1417 Evans Ave, Fort Worth TX 76104 Hours: Tuesday 11-3pm, Wed-Saturday 11-Sold Out Phone: 817-386-5658 Remember to follow us on your favorite social media platform @Icrushbbqshow  if you like the show please let us know by leaving us a 5 star rating on your favorite listening App, Subscribe to get all past and future shows, and share with your friends!!  If you want to find out what we're up to or if you want to show your support by buying some merch you can head over to our website at www.icrushbbqshow.com   Don't forget to tag us with your favorite pics We'd love to see what you're crushing Until next time, Keep Crushing that Que!   Music Credit: Audionautix- Dirt Road Traveler

0 mins In this episode I am joined by Jaime, and Hiram.  We start by talking about Mike Tyson getting into some blows with some random guy who messing with him on a flight.  We then talk about the other Tyson (Fury) and his easy victory over some guy.  6:00 minWe get into our BBQ talk some barbecue as we give a short recap of the Los Cunados cookoff and some props to the winners.  We each talk about what we did for Easter and the type of barbecue we had or didn't have.  Hiram gives us a lesson on brunch and his Easter day.  We then talk about what people in the US are most likely eating as well as eats around the world.  We then break down what some of the States that we've offended most likely ate.  Hiram dances with a person?  We ask the Joe's what they had for Easter.  Hiram asks if we can make a brisket on a propane grill.                                                                                                                                                                                                                                                                                                                                           25:00 minWe go behind the Red Curtain as we talk about the upcoming Green Ghost movie coming out soon to a theater near you.  Could be up for a Daddy.  We then climb down the rabbit hole as we take a Deep dive into the Johnny Depp trial with Amber Heard. We talk about the alleged abuse by both sides and the turd bomb in his bed.  We take a dive into the crazy hot matrix graph and the danger zone. 40:00 minWe close it out by taking about some football and Hiram hopes to keep Debo Samuels.  He compares him to a scorned girlfriend.  We makes plans to go to a Bears vs. Niners game. A bunch of joes that cook like pros!!!Law Office of Hector Hernandezhttp://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7Y