Podcasts about texas barbecue

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

Patrick Longmire grew up in his dad's grocery store, Red's IGA in Spring Grove, MN.  Like a lot of high school guys he decided to pick up a guitar but it turns out it wasn't to look cool it was to fall in love with Texas Barbecue.  Several states, 2 kids and 1 supportive wife later, he's turning that love into Fat Pats Brewery and BBQ.  Maybe I should have called this one, What a Long Strange Trip It's Been.See omnystudio.com/listener for privacy information.

Wines and barbecue make a perfect pairing, but depending on the type of barbecue you like - Kansas City barbecue or Memphis barbecue or Carolina barbecue or Texas barbecue - there are different types of wines that will definitely pair better. Intimidated?!? Don't be! We got you covered! In this episode, we discuss different types of barbecue styles and wines that should go well with them. And we taste and review three different styles of red wine that are great fits. One is a fizzy, frothy, and fun Lambrusco, another is a rich and deep Tempranillo, and a third is a balanced and flexible Sangiovese. Listen to learn more about what we think of these wines, and how to make a perfect wine pairing at your next barbecue. Wines reviewed in this episode: Lini 910 Labrusca Rosso Lambrusco, 2016 Pico Cuadro Ribera del Duero Tempranillo, and 2020 Podere La Berta Sangiovese Superiore.

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

The trip comes full circle as we reflect on our intentions from the first episode and how they were (magically? nope.) fulfilled.

Another re-listen of a year-old interview that blew me away – Brett drops one knowledge bomb after another about how he has methodically built a continually-expanding barbecue joint

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

Evan LeRoy of Austin's LeRoy & Lewis talks about learning the bbq ropes and being everywhere that barbecue is being talked about.

0 mins In this episode we get the gang back together as I am joined by Jaime, Hector and Hiram and Johnny.  We start by talking about our boy Deshaun Watson and getting the biggest contract in NFL history.  Jaime thinks he did nothing to merit a suspension while the rest of us say, No he doesn't think he did anything wrong.  Another podcast ambassador makes the news as the football player that went viral for tackling a ref at our High School gets arrested for being asleep with a sizeable amount of cocaine in his possession.  10:00 minWe get into our BBQ talk as we prepare for this weekend's cook off at the Palmer Drug Abuse Program Courage to Change Cookoff.  Johnny decides that he is coming out of retirement after Smokin on the Rio. Shoutout to South Texas Outdoor Kitchen for listening to the podcast and taking care of Johnny and the rest of us when we visit the store.                                                                                                                            14:00 minWe go behind the Red Carpet at the Oscars as we break some news as it just happened as we started recording.  It will be known as the Slap heard round the world by the time you listen to this episode.  Will Smith layeth'd the smack down on Chris Rock (good thing it wasn't the real Rock). We break down the footage from twitter and try to figure out if it was a slap or a punch.   Hector finally joins the podcast in mid-season form.  Hector gives us a review and funny story of a new bbq pit he bought over the weekend to cook a cabrito and how he cooked the cabrito. Since we didn't see any of the movies we decided to make our own awards that we called the Daddys.  The categories were best picture, best RSB celebrity ambassador, Best BBQ pit of 2021, favorite RSB podcast episode of 2021, favorite bbq meat, and more.  Tune in to find out who won the Daddys.  41:00 minWe get into some unpaid sponsorship scenarios. Johnny wants to be the mascot for Blue Chew and Hector gives us his pitch of how he would produce his commercials.  Hiram wants nothing to do with these promos as he is too involved with Deep in Daddy.  A bunch of joes that cook like pros!!!Law Office of Hector Hernandezhttp://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7YPalmer Drug Abuse Program Palmer Drug Abuse Program (pdapmcallen.org)

5:30am wake-up call for one of the most famous barbecue joints in the country...with some bonus 'cue that was even better

0 mins In this episode we get the gang back together as I am joined by Jaime, Hector and Hiram.   We start by talking about Deshawn Watson being free of all criminal charges but he's not completely out of the water.  Tom Brady has to spoil the fun by announcing his Unretirement.  We also give a shout out to the fajita bandit who we talked about in early season one.  8:00 minWe get into our BBQ talk as the Harvest Fest cook off in Edinburg looms this coming weekend.  We reminisce as this was our first IBCA cookoff where we get a Grand Championship and some pretty sweet trophies.  Although we had some fancy cooking equipment at this point we kept it simple by cooking on 3 weber smokers and grills.  Hector says it's his second worst brisket of al time however we manage a first place call. Hector gives a review about Weber as a company as he recently had some issues with his Weber smoker but through great customer services it was easily resolved.                                                                                                                                                                  19:00 minHiram takes you behind the red curtain in Hollywood as he tried some Texas Barbecue over the weekend.  No he was not in Texas but in LA trying out a restaurant from a celebrity chef.  He gives us his not so shinny review of some Brisket, chicken, sausage, ribs, pulled pork and some ahi tuna.  Yes you heard that right, ahi tuna at a Texas Barbecue themed joint.  We also get into a discussion about some not so well taken comments by Kim Kardashian.  She thinks women need to get up and work more.    35:00 minWe talk about walk up songs again and what we have planned for the upcoming cookoff at the Courage to Change Palmer Drug Abuse Program Cookoff.  I ask the guys if there are songs that make you change the station when you hear them.  44:00 minWe wrap thing up by talking about some practice briskets that hector is going to cook to make up for some recent cooking fails he has had.  A bunch of joes that cook like pros!!!Law Office of Hector Hernandezhttp://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7YPalmer Drug Abuse Program Palmer Drug Abuse Program (pdapmcallen.org)

0 mins In this episode Jaime and I are joined by Hiram (via Zoom in LA).  I start off by giving a quick recap of the bad weather we had at the 2022 Smokin on the Rio Cookoff in Mercedes, TX. I talk about the partying the night before as well as the struggles we had throughout the day.  We had some pretty good turn ins in my opinion and met some pretty cool people. I share some of the results that I can remember as we got one call in beans.  To see the full list of results check out the Smoking on the Rio website on the link below. 15:00 minWe talk about the Russian invasion of the Ukraine with our own Ready Set BBQ spin on how the Russian soldiers were shooting their shot at some of the Ukraine women on the front line.  Hiram gives his strategy to the Ukraine on how they could use Tinder to their advantage.  Operation Black Widow.  Hiram has his own correspondent in Russia and shares her thoughts.  We throw a little shade at Sean Penn.                                                                                                                                                                         23:00 minWe talk about the effects on the economy and how we are planning to move forward.  We share out thoughts on buying fake property in the Metaverse.  There might be a meta Ready Set BBQ store in the future.    26:00 minHiram gives us a recap of his retirement party from the bar life after 15 years.  He carries the party all weekend long ending with our podcast.  He reminisces on the things he will miss and what he won't miss for the bar life.  Jaime tells Hiram what a Toxica is.  We talk about next week's guest and promoting the Palmer Drug Abuse cookoff in April.   33:00 minJaime calls Elon Musk marshmallow soft and we worry for his safety.  Hiram thinks they should fight on the next Jake Paul undercard.  Hiram and I pledge our continuous allegiance to Elon and Space X.  We wonder how much money Elon walks around with and how he paid for the Spiropapa at Charro Days.  Jaime continues to gas light billionaires.  43:00 minHiran tells us about his first pair of Crocs and how quickly he gets shammed for making that kind of purchase in L.A.   A bunch of joes that cook like pros!!!Law Office of Hector Hernandezhttp://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7YSmokin on the Rio smokinontherio.com

In this episode I chat with the BBQ Snob himself, Mr. Daniel Vaughn.  He's the BBQ Editor at Texas Monthly and Author of The Prophets of Smoked Meat: A Journey through Texas Barbecue and Coauthor of Whole Hog BBQ: The Gospel of Carolina Barbecue.  He's also the man behind the Texas Monthly Top 50 BBQ joints list and 50 honorable mentions list.  We chat about both lists and dig into some of the details around the processes and methods used to construct the list. I also get to ask him some fun questions about his travels, providing feedback, uncovering hidden gems and so much more.  I'd always dreamed of having the BBQ Snob on my show and it definitely lived up to my expectations.  I hope you enjoy the show, this is Daniel Vaughn.   Remember to follow us on your favorite social media platform at @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!!    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  

recorded October 19, 2021 Thax, Jack and Erika salute the passing of our founder, Flavio, who drove this podcast for the last four (five?)  years. He was a friend, a traveling companion, a cheerleader for our victories, he was always ready to jump in with both feet to any adventure that came up. We meander through Texas Barbecue to the matrix to the latest boomer "Steampunk is dead" article. We're going to push forward with the show Flavio started and hope he approves from wherever he is watching now. Also... I should have really introduced Erika with the show. I didn't know how active she'd be in this episode. She was a real great addition that I didn't expect at the top of the show. Thank you, Erika.   Here is a really nice slide show that was made by Flavio's friend Megan. https://youtu.be/fVIx0w6bh9Y   https://modus.medium.com/what-ever-happened-to-steampunk-4ac936905165   music provided by Zapsplat.com

Show #140 - Sven, JK and Tony are in the studio where we field a call from Big Sexy who clues us in to Thanksgiving in Italy, Texas, has a serious question and nears the end of this year's adventures with Heather. Talkin' Schmack Black Friday Specials??Movin' Upstairs Round 2New Moffit Show - Firefighter ChuckTis the time for Events in the Fat-bike worldSuper Drive - https://www.autoevolution.com/news/ingenious-supre-drive-is-here-to-shift-the-tides-of-mountain-biking-forever-174785.htmlDino's soft opening and the stealing of stoolsAnamorphic Super Soft OpeningShout out to Kobe!Paragon Machine Works 2h20 Water Bottle Mounting Assembly - https://www.paragonmachineworks.com/catalog/product/view/id/3628/s/ms4015-2h2o-water-bottle-mounting-assembly/category/194/  Paragon Machine Works 2h2o Bottle Cage Holder Show Guest - Yes, it's Big Sexy again! Now with real Texas Barbecue flavor. Hugh Jass - Amelia Kegel - Wheel and Sprocket - Next weekSnow Crown - George or Matt from Broken Spoke - December 8 Call in to our Voice Mail at 717-727-2453 and ask the guys a question or leave a comment! Show Beer - VooDoo Ranger Future IPA Shit Worth Doin' November 27th - Urban Jungle Cross VIIINovember 27, 2021, 2:00 pm - Yukon Fat Bike Rally - Whitehorse, Gunnar Nilsson and Mickey Lammers Research ForestDecember 4th - Santa Cycle Rampage - Just make sure you register or Jake will get you! https://wisconsinbikefed.org/events/santa-rampage-2021-the-return-of-the-rampage/ December 4th - Global Fatbike Day 2021 - https://facebook.com/events/s/global-fat-bike-day-two-rivers/944175872879056/ January 15, 2022, 9:00 am - The Forge Fat Tire Race & Tour - Lemont, IL - Lemont Quarrieshttps://www.forgeparks.com/races January 28th and 29th, 2022 - Fatbike Worlds - https://wisconsinbikefed.org/events/2022-borealis-fat-bike-world-championships-p-b-pure-fuel/ February 11th and 12th - Polar Roll Registration for the 400-rider Mass Start is full the EX version is a 2 month window and is still available. - https://thepolarroll.com  - March 26 – March 27, 2022 - Singlespeed Texas 2022 - https://www.facebook.com/events/s/singlespeedtexas-so-it-begins/389829209304128/  Snow Crown Series - https://snowcrownseries.com  SHELLTRACK – December 18, 2021 – Silver Creek Park – Manitowoc, WI - 12:00 pmCHUBBY CREEK – January 22, 2022 – Baird Creek – Green Bay, WI: January 22, 2022, 12:00 pmFAT CAMP (Night Race) – February 5, 2022 – Reforestation Camp – Suamico, WI: February 5, 2022, 12:00 pmFATTYSHACK (Afterparty) – February 18, 2022 – Hilly Haven – De Pere, WI: February 18, 2022, 12:00 pm Hugh Jass Series - https://hughjass.bike  HughJass #1 Lake Geneva WI: November 27, 2021HughJass #2 Waterloo, WI: December 11, 2021HughJass #3 Kewaskum, WI: January 8, 2022HughJass #4 West Bend, WI: January 22, 2022HughJass #5 - Appleton, WI: February 12, 2022HughJass #6 - Madison, WI: February 26, 2022 Please consider getting something nice for yourself from the Everyday Cycles store! Bikes!  Large Schlick Tatanka, Orange.Schlick FatbikesChumba USA Stella Ti V3 Medium DemoTeesdale Road Frame and Fork - 56cm - Currently bare frame ready for paint or powderRoll C:1 British Racing Green - LargeA bunch of Schlick Growler (Zen Bicycle Fabrications AR 45) frames for custom builds.29+ Schlick Cycles frames for custom buildsComing soon, maybe, a Small Chumba Ursa Major Fatbike if Sven can let it go.Contact info@everydaycycles.com Call-in to 717-727-2453 and leave us a message about how cycling is making your life better! Disclosure: Some of the links on this page are affiliate links. Clicking these and making a purchase will directly support Full Spectrum Cycling. Thanks!

In this episode we are on location as we do a remote podcast from Smoke Crafters Barbecue (Awesome location).  I am joined by Jaime, Hector and Johnny as we sit down with our friend Jaime (Co-owner of Smoke Crafters.   We start by talking a little football as we ask Jaime about his fandom between the Cowboys or Texas.  Jaime argues that the Cowboys have the best offense in the NFL.  Hector may beg to differ.  We then discuss the feast we just finished before recording.  We had a spread of Brisket Waffle fries, brisket mac & cheese, brisket sandwiches, carnitas sandwich, brisket street elote, two kinds of sausage, bread pudding, brisket burnt ends, and an oatmeal cream pie.  Food was all great.  Jaime gives us a little bit of history behind Smoke Crafters.  From starting as a catering business, to a food truck to a full blown permanent location.  He gives our fans some tips on cooking barbecue.   We talk about making sausage.  We tried the Jalapeno Cheddar sausage and an Italian sausage with marinara sauce. We ask for some advice on how we can make our own sausage and some dos and don'ts.  He gives us some examples of some exotic recipes that he's played around with. We are a little surprised about how much work goes into making your own sausage.  We finish off by talking a little movie night as Smoke Crafters will on occasion host their own movie nights.  He tells us about some up coming movies they plan to show during Halloween and some plans for expanding the location.    A bunch of joes that cook like pros!!!Ready Set BBQ Shophttps://www.readysetbbq.com/shop Smoke Crafters Barbecue Home - SMOKE CRAFTERS (ordersmokecraftersbbq.com)Law Office of Hector Hernandezhttp://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7Y 

Historically, barbecue has been a cheap and delicious way to cook meat — principally by Black pitmasters who lived in poverty. Now, ‘cue joints win prestigious awards and can charge top dollar. But a lot of media attention has centered on white cooks, who make up a fraction of pitmasters. Marketplace’s Andy Uhler visited a few Texas barbecue restaurants to look at what some are calling the gentrification of barbecue. We’ll also tackle last week’s jobless claims, hear how the John Deere strike is affecting rural America and examine how climate change is likely to reshape migration.

Historically, barbecue has been a cheap and delicious way to cook meat — principally by Black pitmasters who lived in poverty. Now, ‘cue joints win prestigious awards and can charge top dollar. But a lot of media attention has centered on white cooks, who make up a fraction of pitmasters. Marketplace’s Andy Uhler visited a few Texas barbecue restaurants to look at what some are calling the gentrification of barbecue. We’ll also tackle last week’s jobless claims, hear how the John Deere strike is affecting rural America and examine how climate change is likely to reshape migration.

Join the Friends of the Texas Historical Commission for a virtual talk on Texas barbecue history on Thursday, Aug. 19, at 6 p.m. via Zoom with Texas Monthly barbecue editor Daniel Vaughn. Vaughn is the author of The Prophets of Smoked Meat: A Journey Through Texas Barbecue, and the coauthor of Whole Hog BBQ: The Gospel of Carolina Barbecue. He has traveled the world sampling smoked meats at more than 1,800 barbecue joints, most of which are in Texas. The online event is free; however, donations in support of the Friends of the Texas Historical Commission are welcome. Register online...Article Link

BUTTER! aka Andrew Soto, owner of Butter's Barbecue in Mathis TX joined us for a meal and an interview in Houston. He's the man and I think it comes across in this interview - I LOVED listening to it again.

In this episode Jaime, Hector and I are joined once again by Hiram in LA.  We talk a little NBA updates and the upcoming Mayweather vs. Paul "Fight".  Is  it a fight or a money grab.  Maybe a little bit of both.  We talk about my recent cookoff where I ride shotgun for the Queen of BBQ and battling the erratic Texas weather.  We also talk about the upcoming High Steaks cookoff on 4th of July in Edinburg, Texas. Hiram gets some new into music for his segment, Behind the Red Curtain. He tells us about the new on again off again relationship of Ben Affleck and Jennifer Lopez.  We debate who would win in a fight between Affleck and A-Rod. He also tells us about celebrities getting run over by annoying scooters in LA.   We discuss Tom  Cruises leading ladies.  I share a story of Van Damme when he was shooting Street Fighter the movie.  Hector gets some new theme music for his Word on the Street segment where he shares his experience on his recent trip to Washington D.C.  He talks about some of the good eats that he enjoyed as well as some questionable service he got (or he thought).  We kinda railroad his whole segment.  We take a quiz about how Texas we really are and talk about eating a Boomstick.  Ready Set BBQ Shophttps://www.readysetbbq.com/shop Law Office of Hector Hernandezhttp://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7Y

Former professional athlete and chef Eddie Jackson shares his Texas upbringing, culinary influences and Bobby Flay stories. This week on Food Network Obsessed, host Jaymee Sire chats with former professional athlete turned chef, Eddie Jackson. He shares how his Texas roots shaped both his love of food and football. He talks about the family members who inspired him to cook from a young age, and his journey to opening his first food truck (including preparing comfort food for football teammates in college). Eddie also shares his go-to Game Day recipes. Eddie also shares his experience competing on—and winning—Food Network Star and his relationship and memorable stories with Bobby Flay. And don’t miss Eddie’s recommendations for his favorite Texas barbecue joints at the end of the episode.    Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network    Follow Food Network on Instagram: https://www.instagram.com/foodnetwork    Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire   Follow Eddie Jackson on Instagram: https://www.instagram.com/chefeddiejackson/   Learn More about BBQ Brawl: https://www.foodnetwork.com/shows/bbq-brawl-flay-v-symon   Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed  See omnystudio.com/listener for privacy information.

As a nod to National Barbecue Month, Mayor Adler talks the history of Texas barbecue, local barbecue joints. Plus, hear the latest on exciting upcoming events like ACL and Austin FC's season.

In this episode I chat with Ray Riley, the Meat Center Manager for the Rosenthal Meat Science and Technology Center at Texas A & M University in College Station, Texas. See all things Rosenthal Meat Science and Technology Center HERE: https://agrilife.org/rosenthal Follow Ray Riley on Twitter here: https://twitter.com/agriley79 Check Ray Riley out on Instagram here: https://www.instagram.com/agriley79/ Info on the competitive teams HERE: https://animalscience.tamu.edu/students/teams Order their beef jerky HERE: https://beefjerky.tamu.edu/order-now Get info on Beef 101 HERE: https://animalscience.tamu.edu/academics/meat-science/workshops/beef-101 Learn more about Beef 706 HERE: https://meat.tamu.edu/extension/beef-706 See more info on Creative Sausage Making HERE: https://meat.tamu.edu/2019/01/16/2019-creative-sausage-making-course-at-texas-am ANSC 117 Texas Barbecue class here: https://bbq.tamu.edu/ansc-117-texas-barbecue F.F.A. - (Future farmers of America) https://www.ffa.org Become a member of Foodways Texas HERE: https://www.foodwaystexas.org/become-a-member The retail location is open Monday through Friday from 9am -5pm and Saturdays for home football games.

Lucky 13!! In this episode Hector, Jaime, and myself are joined by Hiram (Virtually from LA).  We talk about WrestleMania and our Mount Rushmores of wrestlers of all time.  We also talk about some characters that would be cancelled if they were around today.  "Work on the Street", Hector talks about his love affair with New York and shares his experience in his week long trip in Chicago.  He talks about some of the restaurants he visited and tells us what Steak (Beef) Tartare is.  He also makes a friend at a restaurant in Chicago.  He had a deep dish pizza with some sausage that is still leaving him wanting more.  We talk about updates on the Deshaun Watson situation.  Hector can no longer provide legal advice at this point.  I talk about my experience cooking with the Queen of Barbecue at our first cookoff in forever.  I was a little surprised and disappointed in one of the results.  We talk about an article of the strangest orders shared by Subway employees.  

My conversation with my guest this week was so interesting i had a hard time finding places to cut. So, this time, I let the conversation run. Wayne Mueller and I talked about how Central Texas BBQ became world famous, how difficult is can be to teach his work ethic, what keeps him up at night these days and  why you should wait until you're a grumpy old man before you read the Yelp reviews. Buckle up for an in depth look at the world of legendary BBQ!

In this episode Hector, Jaime and I are joined by Nick who was visiting from Austin.  We start out by choosing our Chicken Sandwich Champion from the March Madness Chicken Wars.  We decide who is crowned the champ between Popeyes and KFC.  Hector and I preview plans to make our own ultimate chicken sandwich with influence from Jess Pryles. We also talk about the new giga factory "Giga Texas" that Elon Musk is building in Austin.  We ask the question of how a Cyber Truck would fair at a barbecue cook off.  Down the road we also have another Elon project, Space X and the future Star Base.  They guys give their pitch to move to Austin or the Rio Grande Valley and what kind of barbecue you can expect to eat in each region.  We talk about the drop in quality of barbecue restaurants in Lockhart.  We answer a question from the Ready Set Q's bank.  Hector shares his plans for his eating tour of Chicago and distrust of Guy Fieri's reviews. 

In this episode Jaime and I are joined by my brother Hiram (virtually) from LA and Hector joins live for the first time. We talk about the top 10 Super Bowl eats and our take on them. We also discuss whether we would rather eat Rocky Mountain oysters or cricket tacos. I also tell my story of how I believe I was a key member of the beginning of tailgates. We finish off with another crazy Austin college story. This one is a can’t miss!!!

Brett Connell, Bretto to his mates, is captain of one of Australia's oldest competition barbecue teams, Flamin' Mongrels BBQ. They've competed as far south as Melbourne and north as Rockhampton and have amassed a wide range of trophies for smoked brisket, beef ribs, bbq chicken, and even Brahman Hump! But that's not all - they also have a reputation for being the most friendly, enthusiastic and welcoming guys on the circuit. Oh, and throwing some of the wildest and best parties on the circuit!  An entrepreneur through and through, Bretto has long been a friend of the show, and is one of these people that seems to pop up with sage words of wisdom whenever we've been needing some direction. They've recently changed direction themselves too, with COVID-19 forcing Bretto to make the move into BBQ catering to help him take care of his family. His love to Texas Barbecue shines through everything he does, and his catering ventures have been very successful. This is Bretto's second appearance on the show. You can get Bretto's BBQ back story all the way back in Episode 10. In this episode of the Smoking Hot Confessions BBQ Podcast, we get into: Grilling Seafood and why salmon on the BBQ is king - 5:45  The best party he's ever been too at a barbeque competition - 7:50  Making to move into catering - 17:55 Moving from a traditional offset smoker to Gateway Drum Smoker - 29:48  Possible new business directions for Flamin' Mongrels BBQ - 37:07  Tips and Tricks for starting a BBQ catering business - 44:17 This Episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, Heat Beads®. Heat Beads® have been a part of the BBQ family in Australia for over 50 years, fuelling fires and have a wide range of BBQ charcoal, briquettes, and other products. Learn more at:  https://heatbeads.com.au/ New to the world of smoked meat? Grab your free copy of our ebook 'The Beginner's Guide to Real BBQ' at our website: https://smokinghotconfessions.com/

Russell interviews Michael Sambrooks, Founder & Owner of The Pit Room - Handcrafted Texas Barbecue & Candente - Tex Mex.

Heritage Barbecue‘s Daniel Castillo joins Paul and Elizabeth to salute the art and craft of great barbecue. Daniel is chef and pitmaster at Heritage Barbecue in San Juan Capistrano, California, bringing true Texas-style barbecue to Southern California. He represents a new generation of pitmasters who are enhancing traditional barbecue techniques with modern touches, such as seasonal vegetables from local farms. Two 1,000-gallon offset cookers dominate the outdoor restaurant, where thin, blue, aromatic smoke promises great barbecue. Check out this episode!

The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry.In this episode, we sit down with Charles Dottore, a culinary associate director for CSSI Marketing + Culinary, and Katherine Thompson, the co-owner of Hank’s Texas Barbecue. Thompson also previously served as a senior marketing executive for CSSI. Dottore and Thompson share tips and best practices for reworking and reinventing your menu in the midst of the coronavirus crisis.

In this episode I get a chance to chat with Michael Fulmer from the Houston BBQ Festival. He's someone I’ve been friends with since I first got into the BBQ world. Back when Twitter was the only game in town. Since then he has always been encouraging, generous, and helpful. Not only is he a great resource for BBQ knowledge, but he's a fantastic human who I am honored to call a friend. In this interview we go from his early years in DC to moving to Texas to going to UT to his first real taste of quality Texas Barbecue(hint: it's based in Taylor, Texas). We span his career from Pappas Bros. Steakhouse to Mark's to working for the Killen's Restaurant Group. We go into depth on how he met J.C. Reid(Barbecue Columnist for the Houston Chronicle) to starting the Houston BBQ Festival with him(and in detail about the Festival and the festivals they have created that have branched off of it). Check out Fulmer on Instagram here: https://www.instagram.com/fulmerhou See all things Houston BBQ Festival here: https://www.houbbq.com This year would have been the 8th year of the festival. It has been postponed until 2021. See the Houston BBQ Festival on Instagram here: https://www.instagram.com/houbbq Check out the Houston BBQ Festival on Facebook here: https://www.facebook.com/HoustonBarbecueFestival See all things Killen's Restaurant Group here: https://ronniekillen.com

The DFW barbecue scene is blowing up, and popups, food trailers, and brick and mortars are opening around town.  Brandon Hurtado has progressed through popups and food trailer into a retail store front, bringing his spin on Hispanic influenced Texas Barbecue to the game.  The brick and mortar retail establishment is having the grand  opening Sat Feb 22, 2020 at 205 East Front Street, Arlington, TX - go check it out! In our episode we talk about his background, what Tex Mex influence means to him, and his vision for Hurtado Barbecue    

It's more like Pierre Gaz-stro as Verstappen wishes he'd kept "Verschtum" and Bottas bothers his brother-Benz driver enough to spoil his Mexican Fiesta and he'll now have to wait for a Texas Barbecue to celebrate!

This week we interview one of the owners of Taste of Texas Barbecue in Cologne, Germany, Jonas Freitag We fell in love with these guys watching their very popular YouTube videos documenting their journey as they not only start their own BBQ Food business but in true DIY fashion build their smoker and vending trailer […]

Meetings Today Vice President & Chief Content Director Tyler Davidson shares a few yuks from his Laughter Yoga story with Sarah Routman, as well as the best places in Texas for groups to get barbecue, searing your attendees' selfies on pancakes and the importance of speaking up for our industry. Enjoying this episode? View more episodes of the Meetings Today Podcast! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

For our 5th installment of our #Texmexbbqseries , I chat with Brandon Hurtado of Hurtado Barbecue in Arlington Texas.  Brandon is a successful Business Professional that owns a Marketing Agency in Arlington.  He's born and raised in the DFW metroplex and his love for food and cooking dates back to his Grandmother and mothers cooking and his dad smoking Briskets as far back as he can remember.  Although Barbecue was never in his plan he quickly got sucked in by the bug that catches many folks in the Barbecue world.  He never thought it would lead to a business and why would he, he was already living out his marketing dream and getting  a good night sleep every night, but the newly discovered passion was pulling him in.  His Creative dishes along with a solid lineup of great central Texas Barbecue has really drawn quite a bit of attention to him.  With a little help from Local and social media the business has grown enough that he's now a couple of months away from opening a brick and mortar location.  This is an inspiring story filled with passion, hard work and dedication.  I hope you enjoy it!   Social Media: IG - @hurtadobbq FB - Hurtado Barbecue   Thanks for tuning into the I Crush Barbecue Show! If you like the show please help us reach more listeners by leaving us a 5 star rating on your favorite App, Subscribe to get all past and future shows, and share with your friends!!    You can find us on Instagram, Facebook and Twitter @Icrushbbqshow Or email us at icrushbbqshow@gmail.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

Los Angeles. A city of food, culture, diversity. So many foods are represented here. I traveled most recently to eat at the LA Food Bowl. While I was there I went to a small plaza in China Town to eat hot chicken. If you haven’t heard of Howlin’ Ray’s, it is a mecca for Nashville style hot chicken. The owner, Johnny Ray Zone didn’t just open a chicken place out of nowhere.  He went to Prince’s, Boltons and many of the other spots in Tennessee to learn. In the same way that Texas Barbecue is traveling the globe, he transplanted Nashville into California. I watch a lot of food trends and I can say that hot chicken is going to grow as fast as BBQ. I think we live in a time where people are afraid of copying. We live in a time where cultures are defensive and we all need to be more open minded. When someone like Johnny brings a food to a new place it is an homage to the originals. The same way people in LA are creating Texas BBQ at a level you can find in Texas. Intention and authenticity are important to me and Johnny Ray is someone to watch if you want to see great intentions. He puts his staff above himself in many ways which is dead on with some of my favorite BBQ joints. It’s not just about good food, it’s about the place, the experience, the staff. There’s not many people that love their staff as much as Johnny. There’s a reason that people wait, just like in BBQ, for hours in a line at Howlin’ Ray’s. It’s been on my list for years to go. When I sat down at the bar my heart was beating. They saw I liked my Hot sando so they asked if I wanted to try X-Hot. Why not, right? If you saw my live stream you know I put that away as well. Once I had proven myself they handed me a Howlin’ wing. Howlin’ is the hottest chicken they make, in fact they give you gloves to eat it. I tell you this story because I don’t think this interview would have happened unless I had proven myself. I wanted to have the experience and get the respect of the Howlin’ Ray’s line cooks before I ever asked Johnny fo ranything. A lot of work goes into this show and it’s not just writing emails and editing. I’m out here working to be a part of these scenes. To cover the story righteously.   So enjoy this interview with Johnny Ray Zone the master behind Howlin’ Ray’s.   Thank you for listening and if you liked the show please leave a 5 star rating on apple podcasts. It helps the show grow and get discovered. If you didn’t like the show you can write me at yoni@bestbbqshow.com. Tag us in all of your meat posts and if you see people getting a little too friendly with their bbq, remind them #dontsqueezeyourmeat!   Tag us in all your social media with @bestbarbecue. Facebook Instagram Watch us on YouTube!

When I got off the plane that landed at LAX, I had no idea what was in store for me. I'm riding the coattails of Texas Barbecue and I'm holding on tight. This is the second episode from the LA Times Food Bowl. A huge, month long event celebrating Los Angeles staples and introducing the public to new and different types of cooking. There was a burger night and a noodle fest. I had ice cream that was made right in front of  you with liquid nitrogen. There's a lot happening at these events but I went for a specific night. The All-Star BBQ night. There were all kinds of big names from Brooklyn to North Carolina, Austin to LA. The brisket and the smoke was real. This isn't some simple BBQ event. All kinds of pits were used. Offset smokers, brick pits, and even a green egg. The best part is on top of hanging out with the greats, I got to meet the extended BBQ fam. #bbqfam. I have even more people to follow up with in future episodes! In this episode we talk to Daniel and Brenda Castillo. Their dynamic duo puts out incredible barbecue almost every weekend. They cook at some of the nicest breweries on the west coast. They are building their dream from the ground up. One beer and one popup at a time. They also have some of the best fans in BBQ. Their pictures and the pictures they are tagged in are epic. Mostly because of Danny's hats... I also got to hang with Andrew and Michelle Munoz who had one of the prettiest platters at the event. Hand made fresh blue corn tortillas. Brisket, sausage sauces so much on one platter. Last week I talked to their crew, this week I've got the bosses telling me all about their plans to grow. I'm going to say that Moo's has a good chance of being the busiest BBQ joint in LA as soon as they put together a brick and mortar. They work hard and have been growing their business since the day I met them in line at Snow's. I hope you enjoy all these interviews. The people on this show are not only class A badasses, they're my friends. They're a special part of this show and we will be watching them closely this year. Enjoy our conversation and as always, go eat some BBQ! Thank you for listening and if you liked the show please leave a 5 star rating on apple podcasts. It helps the show grow and get discovered. If you didn’t like the show you can write me at yoni@bestbbqshow.com. Tag us in all of your meat posts and if you see people getting a little too friendly with their bbq, remind them #dontsqueezeyourmeat!   Tag us in all your social media with @bestbarbecue. Facebook Instagram Watch us on YouTube!  

In this Episode I Interview Dustin Bartz of Bartz Barbecue. Bartz is a one man show based in the South Bay of Southern California.  He was inspired to cook Texas Barbecue, when he moved to Austin for a short while in the early 2000's.  He's a very passionate and talented individual that pushes himself to extremes, sometimes having up to 5 events in one week! He uses the highest quality meats and is one of the few that smokes all of his meats onsite.  He makes his own sausages from scratch along with all of the tasty sides.  I have to add, he makes one hell of a burger too!!  He helped organize the 2nd Annual Smokefest which will be held at La Ale Works starting at Noon on March 2nd.  Smokefest will host 5 of the Top BBQ Popups in SoCal.  Among them will be A's BBQ, Kelly's BBQ, Meathead BBQ, The Barbacoa Boyz and of course Bartz.  If you're in the area you can not miss this event!  I hope you enjoy the Show!!         Music Credit: Audionautix - Dirt Road Traveller

West Texas "Cowboy Style" cooking may not be as known as Central Texas style, but it is an important part of Texas BBQ history. As cattle drives made their way west across Texas, pits would be dug in the ground as the crews would stop along the way and whatever meats were available on the chuck wagons would be cooked quickly over wood that had been burned down to hot coals. West Texas BBQ today is often mesquite cooked over live fire with signature "show pits" on display for the customer to look at and select their meats. Places like Cooper's and Hard Eight are some of the more known places that provide this experience. Thank you for your support of the show. If you'd like one of our new shirts, please reach out to us via e-mail (talesfromthepits@gmail.com) or via Instagram (@talesfromthepits) where you can see our new shirts.

This week, Levi, Cole, and Marchie caught up with former Cyclone defensive lineman JD Waggoner. We obviously asked him what he's been up to since Ames, but we also swapped Alamo Bowl stories, talked Iowa vs. Texas Barbecue and the bars in Ames, talked about what the worst halftime tongue-lashing he and Cole got from either Paul Rhoads or Matt Campbell was, and much moreThis is was one of the most fun episodes we've ever recorded, so you'll definitely want to tune in!

Do you like great BBQ? I do. I set out over a year ago now to create a show about barbecue. About tasting it, about the people who cook it and all the amazing places that serve delicious, wood fired, low and slow Texas BBQ. Texas Barbecue is unique from many other states. It’s actually descended from the German’s who moved here almost a century ago. They had a simple recipe to cook cheaper cuts and all it took was time and some salt and pepper. Originally Barbecue wasn’t even the main event at most of these meat markets. It was a way to preserve meat that the butcher hadn’t sold yet, the way your local grocer cooks rotisserie chickens to get a few extra days out of their meat case And now, The funny thing is Texans are going to Germany to teach them how to cook BBQ. In fact, Texans are flying all over the world to spread the gospel of Texas BBQ. There’s smoke houses in Tokyo, Toronto, Copenhagen, Adelaide and even London advertising Texas BBQ. I can’t tell you much about those restaurants, but they’re on my list for future episodes. As I’ve said before, @bestbarbecue in all your favorite posts, it’s how I’ve discovered half the Texas BBQ joints all over the world. I didn’t realize when I began the show that I would be posed with a problem. A problem that is almost insurmountable for one person. A challenge that only a true meatman can handle. Not the problem of places to cover, if know anything about BBQ you know there’s a new BBQ joint springing up every week. Now that the word is out, people are working their butts off to create barbecue that rivals the greats. The problem isn’t quality either. In the last decade the amount of GOOD Barbecue, just in Texas, has probably quadrupled. Between youtube, amazingribs.com, and all the books coming out, the techniques of Texas BBQ are not a secret. In fact, the next undiscovered pit master could be listening to this show right now. Secretly cooking the best briskets none of us have ever tasted, just waiting for their moment to drop their perfect bark and masterfully rendered fat right in our laps. Whoever is out there researching for the Texas Monthly top 50 has their hands full in the next few years. Maybe they’ll round it up to a top 100. I thought the problem would be access. I stressed about all these pit masters working hard might not be friendly. They may not want to share their story or worry about competition. If you listen to this show, you know we have all been happily surprised at the openness of my guests. The people who cook barbecue love talking about it. They welcome us to their pit rooms, their small offices, or their huge patios and we often talk for hours before and after the episode is recorded. The problem is choosing what to cover! Who should I talk to this week? Do I talk to an amazing pitmaster or the famous owner of the same restaurant? Do I talk to an up and comer or do a take a left turn and hang out with a competition team at one of the loca rodeos? Do me a favor, send me the people you’d like to hear from. Tag me in their social media and say “Hey, interesting person! You need to be on the best bbq show!” I’ll be at the Jack Daniel’s invitational this weekend hanging out with The Shed and a ton of other competition teams, so if you’re going to be there, send us an email or a message. If you know a team or a pit master who would like to be on the show, send them my way. Some of our best interviews happen from a comment on our instagram or twitter from a fan and I am grateful for all these connections. So don’t be shy To give you a look behind the scenes, I talk to tons of BBQ people every week. I talk about what’s next and who’s cooking new and different things. The borders between Texas and the rest of the US are melting away. Honestly, the borders between Texas and the world are melting away. I’ve got a big fan cooking in the Philippines. His name is David Peralta and he cooks at a place called rubbed and smoked. They fly USDA choice black angus briskets from Star Ranch across the Pacific and put them into Barrel Pro’s which are, as you probably guessed, Texas style offset smokers. I’ll post a few pictures of them this week so you can see what they’re working with. ::: They cook their briskets with DRAGON FRUIT AND TAMARIND INDICA wood. I wonder if that tastes different from post oak… They even have their own line of BBQ sauces. If no one has told you yet, bbq is taking over the world… Every week is a challenge. I look for the best news and the most interesting people. Having said that, I’ve got a few new ideas that you’ll start hearing about in the coming months. Steak cook offs are taking off and I might even start competing in them. I was first turned on to them at the NBBQA convention this year. It’s a simple contest, you get two steaks and you have to turn one in. It has to be perfectly medium and you usually need a few other things like nice grill marks. I’m excited about the simplicity of it. In competition bbq you have tons of injections and sauces and additives that, I feel, have taken away from the true flavors of the meat. Also, the cost of competition and the equipment has priced out many home cooks and others that may want to dabble. The cool thing about steak competitions is you don’t need much to enter. Some people just cook on small grills. M Grills makes a ammo can looking grill called the C4 which is just big enough for a couple steaks. Go ahead and google it, it’s a pretty cool little travel grill. I think the average person wants to be able to cook a perfect steak. What better practice than buying a week's worth of ribeyes and cooking them up every night until you’ve got your method down solid? I know I’m happy eating steak every night. Wouldn’t you like to know, down to the second, how long a perfect steak takes? If you’re keeping up with us you’ll hear all about it. If you’ve heard the show before you know I’ve set out on an adventure that is just getting started. No matter where the barbecue world goes, we’ll be there. To talk about it, to taste it and maybe even try to cook it ourselves. Before we go I wanted to talk to you about our awesome merchandise. I’ve got #meatman and #meatwoman gear available at bestbbqshow.com. Right now it’s shirts and sweet phone cases for all iPhones and also for most Samsung Galaxies. The sales from this site go directly into producing this show. They help us travel and keep our equipment running. Are you looking for other merchandise? What would you like to see next in the Best BBQ shop? If you’re thinking stickers, don’t worry, they’re already in the works.   Thank you again for listening and as always tag us in all of your meat posts and if you see people getting a little too friendly with their bbq, remind them #dontsqueezeyourmeat!

Wyatt McSpadden's love of Texas barbecue stretches back even further in time than his celebrated photography career which spans five decades. Growing up in a meat market family in Amarillo some of Wyatt's earliest memories involve barbecue. As a young man his hobby of photography began growing into a passion that evolved into a profession. In our interview with Wyatt we cover his early days photographing the construction of the famous Cadillac Ranch in Amarillo, the beginnings of his BBQ photography, up to present day with the release of his latest book, Texas BBQ, Small Town to Downtown, and all points in between. Wyatt has witnessed historic moments in Texas barbecue firsthand including the splitting of the Kreuz/Smitty's businesses in Lockhart, and his career has seen the advancements in both the meat quality of the barbecue produced and the many advancements in technology that have changed the photography world. Like the transition of film to digital, the Texas Barbecue scene has evolved. Both of Wyatt's books are must-own items for barbecue lovers and are available at all major retailers. Wyatt's portraits of both the food and the people that cook it are beautifully laid out in these books designed by Nancy McMillan   Get Wyatt’s newest book at one of his upcoming book signings or buy online https://www.amazon.com/Texas-Downtown-Smothers-History-Culture/dp/1477316701?crid=2JQYH0WJEAGC9&keywords=wyatt+mcspadden&qid=1539040443&sprefix=wyatt+mcsp%2Caps%2C212&sr=8-1&ref=sr_1_1 If you don’t already own one, pick up a copy of his first Texas BBQ book as well: https://www.amazon.com/Texas-Doris-Smothers-history-culture/dp/0292718586?crid=2JQYH0WJEAGC9&keywords=wyatt+mcspadden&qid=1539040443&sprefix=wyatt+mcsp%2Caps%2C212&sr=8-2&ref=sr_1_2  

It’s the most wonderful time of the year: barbecue festival season! Chris (who organizes a festival himself)and Greg discuss upcoming events with Will and Nichole Buckman of CorkScrew BBQ, who promise a surprise. Support the show.

We are on location at Sockdolager Brewing Company for the Brews & 'Ques BBQ Fest in Abilene, Tx! We start off chatting with Director of Operations at KACU 89.5 and avid Spurs fan Zane Goggans about all the offseason commotion in San Antonio. Then we are joined by the Vice President of the Abilene Rugby Club Will Hopkins about how and what it is like playing one of the fastest growing European sports in West Texas (24:30). Finally, we are joined by Jay Stearns of Jay's BBQ Shack to talk about his outside the box approach to Texas Barbecue (38:40). Follow us and see where the next Tailgate Party is, our blogs, and more! www.tailgatepartytalk.com Facebook: www.facebook.com/tailgatepartytalk Instagram: tailgatepartytalk Twitter: TGatePartyTalk

The history of barbecue in the state of Texas cannot be confined to one story, one influence, or even one method of cooking. In a state this size with so much history, barbecue styles vary based on different influences throughout the regions of the state. Low and slow or hot and fast? Pork or beef? sauced or dry? Oak or mesquite? We wanted to explore where the primary origins of Texas Barbecue came from and how Texas has not one, but multiple signature styles of barbecue We are documenting Texas' barbecue history in a series of episodes where we will discuss our research and interview people from different regions to help provide a unique insight into what made Texas barbecue what it was and what it is today. We will concentrate our efforts into four primary styles with unique traditions. Here's a quick overview: East Texas draws much of its barbecue roots from slavery in the 19th century which resulted in a heavy southern barbecue influence. Pork is prevalent in this region and saucing of meat is a common occurrence. South Texas to this day maintains a rich barbecue tradition of barbacoa due to its proximity to Mexico and large Mexican American population. Central Texas barbecue draws from its Czech and German immigration with sausages made from meat trimmings and simply seasoned meats. Meat Markets sold barbecue from the counter and patrons grabbed items like pickles and bread off the store shelves, leaving unused condiments to be shared. West Texas barbecue origins go back to cattle trails and live fire cooking. Mesquite is the prominent wood type and logs are burned to coals with meats cooked over direct heat to give a distinct grilled flavor. Listen in to this episode as we get prepared to dive headfirst into this project! Note that we will continue our more standard episodes in between as the interviews and locations will take some time to cover. These will be marked with BBQ History in the title. Please remember to subscribe to us in your favorite podcast app!Catch us on twitter @BBQPodcast and on instagram at TalesFromthePits

Roegels Barbecue Co. (pronounced ray-gulls) received a positive review from the Houston Chronicle's Alison Cook in April 2015 which increased their customer base overnight but the Roegels crew didn't take their foot off the gas pedal.  A continual evolution of their menu and launching weekly specialty meats such as smoked pastrami helped them earn a spot on the 2017 Texas Monthly Top 50 list and cemented Russell's place in the Texas barbecue scene. Subscribe and listen every week to our journey in and through Texas Barbecue, from road trips to pit builders to interviews with the greatest pitmasters in Texas. Follow us on twitter @bbqpodcast and Instagram @talesfromthepits to catch our latest giveaways including our biggest one yet, a Yeti Tundra cooler filled with great BBQ goodies!!! For more information on Roegels, check out their website http://www.roegelsbarbecue.com/ twitter: @RoegelsBarbecue or even better, visit them in person at 2223 S. Voss Houston, TX 77057 Open 7 days a week  

Daniel Delaney started hosting pop-up Brisketown events in the summer of 2012, which led to 5 years of Delaney Barbecue. Some of the best Texas 'cue this far from the Rio Grande. While his first restaurant shuttered in 2017, Delaney Chicken was fast establishing itself as a mainstay at Vanderbilt Market and with plans to continue to expand that brand and perhaps bring back his underground 'cue it seems like Daniel is jsut getting started. Fried chicken, Barbecue and beyond, this NJ native is taking tried and true dishes from way down south and bringing them to us Yankees, while staying true to the roots of the food, and his own. Tune in to hear more about his journey and what he's planning to take on next. Feast Yr Ears is powered by Simplecast

LearnChair Radio host Bob Dragone interviews chef and Texas barbecue master Jeffrey Hobbs on an exploration of leadership in the culinary field.  Jeffrey is owner and operator of the Slow Bone restaurant in Dallas which is famous far and wide for its succulent smoked meats and excellent service.  Jeffrey’s approach to the restaurant business goes beyond just serving good food, but centers on hospitality in all its aspects.  Jeffrey describes his beginnings in the food industry and how he got involved in the hotly contested Texas barbecue arena.  For those of you interested in what makes good brisket, sausage and ribs, Jeffrey’s approach to smoking these delicacies will add to your barbecue knowledge.  The conversation goes beyond this, however, and really centers on Jeffrey’s leadership principles and how a good owner serves both his patrons and his staff.  The interview reveals a man who is just as much concerned with doing his business right as he does for serving good food.  Please listen to the interview if you want to learn more about Texas barbecue but let Jeffrey add to your knowledge of what good leadership is all about.

With a self-described 'plain vanilla' upbringing in the suburbs of D.C. where at least one parent of each of his friends was a lawyer, it was almost set in scripture that Marc would follow a career in the corporate world. After college Marc founded a telecommunications company with friends which led him to London for a few years. Eventually he acknowledged his passion did not lie in technology and sought to rediscover his passions through an MBA at Colombia University. His MBA led to the business plan for Hill Country Barbecue which tied in his love for food, hospitality and nostalgia for Texas Barbecue during his childhood. 10 years later the Hill Country Hospitality Group are celebrating their 10 year anniversary and now have six locations including three Hill Country Chicken Spaces throughout New York and D.C.

In this tenth episode of I Live In Dallas Radio, I sit down with Will Fleischman and Tim McLaughlin, the Pitmasters for Lockhart Smokehouse. Specializing in central Texas style barbecue, Lockhart Smokehouse has been racking up enthusiastic reviews and accolades over the past two years since their opening. Owned by Jeff Bergus and Jill Grobowsky Bergus, The name "Lockhart Smokehouse" was chosen as more them mere homage to the Texas Barbecue capital. Jill is the granddaughter of Edgar "Papa" Schmidt, who ran Kreuz Market in Lockhart Texas, from the time he purchased it from the Kreuz family in 1948, until he passed it onto his sons in the 1980's. Having a dream of bringing a good Central Texas style BBQ place to the DFW area, Jill and Jeff joined forces with Pitmasters Tim McLaughlin, and Will Fleischman. An Interview with Tim and Will Tim has over 15 years experience as a fine dining chef, and trained with the legendary Pitmaster Roy Perez at Kreuz's Market. Will, hailing from rural Wisconsin, has worked as a chef in China, and was named by Southern Living in 2012 as one of the Ten Best Pitmasters in the South, a list that also includes Aaron Franklin, founder of the acclaimed Franklin Barbecue in Austin. This Internet Radio show was recorded live in the main dining room at Lockhart Smokehouse, situated in the heart of the Bishop Arts district at the corner of Davis and Bishop streets.  The three of us gathered around a table to talk about wood, fire, smoke, meat, and an abiding love of all things barbecue. We also discuss the culinary backgrounds of  Will and Tim, what "No Forks, No Sauce Needed" means, and the central Texas style of BBQ. [powerpress] Listen as: Tim talks about the most challenging BBQ meat to cook Will talks about some of the most unique items ever offered on the menu I talk about the BBQ item I find to be "meat candy" Will and Tim talk about their favorite BBQ places The story behind Will's very unique cow tattoo Their reaction to a 1 star restaurant review by a local reporter   Links: Lockhart Smokehouse- Main SiteLockhart Smokehouse's FacbookLockhart Smokehouse Twitter