Podcasts about tootsie tomanetz

Special Guest: Former Texas Governor Rick Perry Join Marcus and Melanie on this week's Team Never Quit Podcast for an incredible conversation with former Texas Governor Rick Perry, as we dive into everything from rodeos to revolutionary treatments for veterans. Topics Covered: ✅ Best Bar-B-Que Spots – During a lively discussion about the best Bar-B-Que spots, the consensus was clear—Texas is home to some of the best Bar-B-Que in the world. Many memorable places were mentioned: Truth Bar-B-Que in the Heights and in Brenham. As well as Merric Meat Company in Roundtop, TX. Franklin Barbecue in Austin tops the list with its legendary brisket, while Snow's BBQ in Lexington, helmed by the iconic pitmaster Tootsie Tomanetz, remains a Saturday morning pilgrimage for smoked meat lovers. One of Marcus' favorite spots is Tejas Bar-B-Que and Chocolate Factory, in Tomball, TX, as well as The County Line Bar-B-Que in Waller, TX. Governor Perry states: “Brisket and sausage – nothing else even gets close. Our Bar-B-Que is the best in the world.” But one thing is certain—Texans take their Bar-B-Que as seriously as their state pride. ✅ How Marcus & Governor Perry Met – A story of friendship, leadership, and shared purpose. ✅ Morgan Luttrell's Helicopter Crash – The harrowing experience of Marcus' twin brother, Navy SEAL Morgan Luttrell. ✅ Ibogaine Treatment – A step-by-step breakdown of this groundbreaking therapy for PTSD and TBI. ✅ Stanford Study on Ibogaine – The latest research and findings on this alternative treatment. ✅ Texas Ibogaine Initiative – Governor Perry's goals to bring this life-changing treatment to Texas. ✅ Marcus & Amber Capone's Mission – How they're saving lives by providing funding to help over 1,000 veterans seeking Ibogaine therapy. ✅ Unbelievable Survival Story – A former vet from the third Ranger Battalion had a jump accident where his parachute didn't open, leading to a TBI for 17 years — until he found hope with Ambio and Ibogaine treatment. Don't miss this powerful conversation about healing, resilience, and the future of treatment for our veterans. In This Episode You Will Hear: • I made that fateful statement: “Hey if you're ever through Austin, come by and see us.” Fat chance you're gonna get into the Governor's mansion, right? (10:48) • As we make progress on getting Ibogaine off of schedule 1 and through clinical trials, that facilities will have Ibogaine available to treat traumatic brain injuries. (21:14) • There is a way to regenerate the brain. (23:22) • If you don't want to quit, generally speaking, you're not gonna. (31:42) • Ibogaine. 1 treatment. Within 48 hours the desire is gone. The withdrawals – gone. (33:32) • Ibogaine is on schedule 1. Schedule 1 is addictive, and that is has no medical purpose. (35:56) • The best part about this is that you can't lie t it. (36:25) •  I tell people, “Be curious, lean into this.” (40:42) • I think there are a lot of people who are starting clinics. Go somewhere reputable. Do your homework. Make sure there's coaching before. (59:26) • We spend billions of dollars in this state to treat people who have mental health issues. (61:39) • There's no reason why the state legislature wouldn't go, you know what? We need to make this available. (64:57) • I think that use of Ibogaine is another one that could have a massively powerful, positive effect on this country – I think even in the world. (69:51) • For the naysayers and those who still are not believers, we're gonna prove it to you. (71:00) Socials: - IG: team_neverquit , marcusluttrell , melanieluttrell , huntero13 -  https://www.patreon.com/teamneverquit Sponsors:    - strawberry.me/TNQ   - shipsticks.com/TNQ    - Navyfederal.org           - Robinhood.com/gold    - stopboxusa.com {TNQ}    - ghostbed.com/TNQ [TNQ]   -  kalshi.com/TNQ    - PXG.com/TNQ   -  joinbilt.com/TNQ    - Tonal.com [TNQ]   - greenlight.com/TNQ   - PDSDebt.com/TNQ   - drinkAG1.com/TNQ   - Shadyrays.com [TNQ]   - qualialife.com/TNQ [TNQ]   - Hims.com/TNQ   - Shopify.com/TNQ   - Aura.com/TNQ   - Moink.com/TNQ   - Policygenius.com   - TAKELEAN.com [TNQ]   - usejoymode.com [TNQ]   - Shhtape.com [TNQ]

Click for tickets!   In the summer of 2010 Jeff Jones, Matthew Wallis, Matthew Johnson and Brandon Gonzales set out to make a documentary titled For the Love of Meat about Texas barbecue. Little did they know what an incredible time capsule it would become to film some of the top pitmasters of that time such as Joe Capello, Roy Perez, John Fullilove, Tootsie Tomanetz and others. Additionally the crew was there shortly after Wayne Mueller had taken the reigns at Louie Mueller and only a few months into Aaron Franklin's career operating the then Franklin Barbecue trailer. Tune into to this episode to hear more details about the film.   For the Love of Meat, originally released in 2015, has not been publicly screened in nine years. But that is changing. On March 1st the filmmakers will be screening the film at the Bullock Museum and tickets are on sale now. This is a must see documentary if you are passionate about Texas barbecue and its history. Follow the ticket link in the show notes for your opportunity to see this incredible footage plus more! There are ticket options for a meet and greet prior to the screening with food provided by Micklethwait Barbecue.    There will be a Q&A panel moderated by Daniel Vaughn after the screening featuring the filmmakers, Wayne Mueller, Tom Micklethwait and Kelli Nevarez discussing the film and evolution of barbecue in the years since. Don't miss out on this special night at the Bullock Museum.   Click for tickets!

In this episode, I chat with Garren “Jon G” and Kelly Kirkman from Jon G's Barbecue in Peachland, North Carolina. See all things Jon G's Barbecue here: https://www.jongsbarbecue.com Jon G's Barbecue on Instagram: https://www.instagram.com/jongsbbq/ Facebook: https://www.facebook.com/JonGsBBQ Saturdays 11 am - until it's gone 116 Glenn Falls St., Peachland, NC 28133 Check their Instagram for Jon G's Food Truck locations Menus: https://www.jongsbarbecue.com/menus The Tootsie Tomanetz video from Yeti we talk about: https://www.youtube.com/watch?v=y0WUHRAGJ6s&t=1s

From Texas to Tennessee, to Virginia and the Carolinas, follow the CIA as we trace southern smoke trails for an insider's tour of some the best smokehouses and barbecue restaurants in America. Viewers will get a lesson in competition barbecue rubs and ribs from the Professor of BBQ, six-time World Barbecue Champion pitmaster and a Barbecue Hall of Fame inductee, Tuffy Stone. Pitmasters Pat Martin and Sam Jones will explain the challenges of cooking whole-hog BBQ, 86-year-old pitmaster Tootsie Tomanetz, of Snow's BBQ, along with Snow's owner, Kerry Bexley, will share their secret recipe for success. Get recipes and watch the full video series with closed captions here!

This week, Anna and Lia get fired up as they put the bae in bar-BAE-cue!  Hop in your covered wagon as Anna Van Valin  takes us on a trip through the American Barbecue Belt, from the Carolinas to Texas. We explore the influences and histories that make each region’s BBQ style so unique, like the indigenous Tainos’ method of slow cooking spiced meat, George Washington’s obsession with barbecue parties, and the African-American man who put Kansas City on the BBQ map. On the way, she gives handy pro-tips to maximize your BBQ experience (rule of thumb: the yellowy sauce goes on the pulled pork, the red sauce goes on the beef!) But first, Lia Ballentine us about the holidays celebrating the wonders of all things char, and highlights three amazing female pitmasters who are blazing trails in the barbecue world. And at the end, Anna and Lia taste test barbecue sauces and rank their most - and least - favorite. So let’s get low and slow, because this episode is smokin’!Explore from the show:How well do you know your primal cuts of beef?Check out Sonny's Barbecue, co-creator of National Pulled Pork Day, and find out how you could win free pork for a year. Get to know the legendary, 86-year old woman named the best pitmaster in Texas, Tootsie Tomanetz.Connect with us:Want to support our women and BIPOC-created independent podcast? Buy us a coffee!For more great content about the stories & foods we talk about on the show (plus a peek BTS) follow us at @FoodDayPod on Instagram, Twitter & Facebook or check out our webpage.Its a GIVEAWAY! Enter to win a special gift box from our friends at Pantry Party, filled with exciting ingredients to elevate your meals.Join our mailing list to keep up with all the exciting things we have planned for this season.(c) Van Valin LLC, Yumday Co

Kerry Bexley is the owner of Snow's BBQ located in the tiny town of Lexington, Texas. Since Texas Monthly magazine rated Snow's BBQ the “#1 BBQ in Texas”, BBQ aficionados drive for miles to line up before dawn for a taste of Snow's juicy pork spare-ribs, succulent smoked sausages and legendary oak-smoked brisket. 86 year-old BBQ Hall of Fame pitmaster, Tootsie Tomanetz, starts the fire in Snow's pits at 2 AM to prepare for the swarm of customers who start lining up before dawn at this Saturday-only BBQ stop. Get BBQ recipes and watch the full series here!

Welcome to Episode 117 of the podcast! Original Air Date: September 23, 2020 The Eat More Barbecue Podcast is a proud part of the Alberta Podcast Network, Locally Grown. Community Supported. This week's network shoutout goes to Ed – Conversations About Teaching. Ed is a podcast about the teaching life. That means it is often about teaching, but it is also about the lives that teachers live – their passions and struggles in the classroom and beyond. Visit www.albertapodcastnetwork.com for links to Ed-Conversations About Teaching and all the other great shows on the network. This episode of the Eat More Barbecue podcast is brought to you by: The inaugural YEGPodFest — presented by Edmonton Community Foundation, in partnership with the Alberta Podcast Network and LitFest, Canada's nonfiction festival. Running October first through third, the festival will be held entirely online this year, so anyone can experience it. Events will include masterclasses with experts, panel discussions, feature interviews and more. Some of APN's podcasters will be part of these events along with guests from around the world. Some highlights of the festival are: The headline event opening the festival on October 1st with Jad Abumrad of Radiolab and Dolly Parton's America. Masterclasses such as How to Sell a Podcast to Your Boss (with APN's Karen Unland and Kyle Marshall) All events are free to register, with donations gratefully accepted. To check out the full line-up, head to www.yegpodfest.ca And Park Power, a provider of electricity and natural gas in Alberta that offers low rates, awesome service, and profit-sharing with local charities. In Alberta, you get to choose who to buy your energy from. If you switch retailers, nothing changes about the delivery of electricity or natural gas to your home or business. If you have an existing contract, you're going to want to find out the terms for leaving. If you don't, then it's even easier to sign up for Park Power. The choice is yours, and there's a better deal available to you. Learn more at www.parkpower.ca Eat More Barbecue is proud to support and to be a member of the Canadian BBQ Society. Visit the Canadian BBQ Society website at www.cbbqs.ca for a full calendar of events, team info and results from past competitions. This week's show features a panel discussion about the Netflix series, Chef's Table BBQ. The panel members are Luke Donald from Canmore, AB, Peter Zukiwski from Edmonton, AB and Yoni Levin from Austin, TX. This week we cover the Tootsie Tomanetz and Lennox Hastie episodes and we will talk about the other 2 episodes next week. The series does a great job featuring these barbecue cooks and I really enjoyed the conversation about the episodes. My guests can be found at the following: Luke Donald – The Moose Shed BBQ on both Facebook & Instagram Peter Zukiwski – Pitt County BBQ on Facebook & Instagram and online at www.pittcountybbq.com Yoni Levin – Best Barbecue on Facebook, @BestBarbecue on Instagram & Twitter and Best BBQ Show on your favourite podcatcher. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Eat More Barbecue can be found online at www.eatmorebarbecue.ca & www.albertabbqtail.ca and my email is eatmorebarbecue@gmail.com Social media links: Facebook & Instagram at eat_more_barbecue Twitter @eatmorebarbecue Thanks for listening. Please subscribe, rate and review. This podcast is a production of Eat More Barbecue Digital Media.

Oh oh oh, here we go go go straight into a world of mystery and awe, with moments of reflection upon hot topics like hot smoke in the air with ash and orange skies, important topics like Zooms with teens, hot hot hot topics like gophers and the life they live beneath us, hot hot hot topics like P90X workout videos becoming horror movies, y'know glorious topics such as science deniers, unnecessary sidekicks on radio and podcasts, topics like appreciating community and slowing down to be in the moment like 85 year-old Tootsie Tomanetz taught us on Netflix, and sports topics like opening an old pack of Topps baseball cards and hoping to find some gems. So those are the topics ready to fill your ears, mind, soul, and reusable grocery bags. Get it! Get it on! Drop a nice rating on iTunes if y'want. Much love to you ALL. On Twitter @jrosenberg957

In this episode of From Behind the BBQ Front Lines I talk to Tootsie Tomanetz from Snow's BBQ in Lexington, Texas that is currently no open and is only shipping as of today's posting. See all things Snow's BBQ here: https://snowsbbq.com Order Snow's BBQ to be shipped to your doorstep here: https://snowsbbq.com/meats Check out Snow's on Instagram here: https://www.instagram.com/snowsbbq See Snow's on Facebook here: https://www.facebook.com/Snows-BBQ-49740591406 We talk about how everyone at Snow's is doing, what it's like to not have Saturday's, their shipping business which has grown, and some improvements to the property that Kerry has done since shutting down for the pandemic(more restaurants(including handicap, a general store, and pavement in the picnic table area). It closes with a message for customers from Ms. Tootsie herself.

WELCOME TO SEASON 2!!! My first Episode of the season is an incredible story of High School Kids in Barbeque! I chatted with Ms Sarah Allen at Lubbock-Cooper High School in Lubbock Texas and some of the members of their bbq competition teams! The team is made up of an equal number of male & female students and they all share the responsibilities of preparation & execution. They are cooking on stick burners, some schools even have programs where students are building pits, more to come on that, they are cooking several proteins and making sides as well! Part of their training includes getting a little help from the Pro’s! The end goal is to make it to the state competition and bring home the Championship. This story gives us a glimpse into what’s happening in the HIGH SCHOOL BBQ scene and it’s a feel good story of how the awesome culture is now embracing our youth! Btw, they have a couple of items on their wishlist, listen to the end and let me know if you want to help out!! I hope you enjoy the show, this is the Lubbock Cooper HS BBQ Team!   Thanks for tuning into the I Crush Barbecue Show, I hope you enjoyed our first episode of Season 2!  Go follow the Lubbock Cooper BBQ team at @LCPCulinaryArts and hit me up if you want to help them out in any way!  As I mentioned we have our one year anniversary giveaway, and the winner of this contest will Win a Tootsie Sampler from the #1 BBQ Joint in Texas, Snows Barbecue!  I’ll ship this directly to the winner anywhere in the US mainland.  Here’s how to play” Tag 3 Friends on Instagram for one (1) Entry @icrushbbqshow You can have Up to 5 Entry’s per person.  I will choose a Winner at random next Saturday and announce the winner on Monday’s show!  Spread the word and Good Luck!!! https://snowsbbq.com/product/tootsie-sampler/ Description Snow’s pitmaster Tootsie Tomanetz doesn’t play favorites when it comes to smoking meats, as evidenced by this delectable sampler, which showcases why Snow’s has long been recognized as the top barbecue in Texas. The “Tootsie” Sampler includes: 1 Beef Brisket (approximately 4-5 lbs): trimmed and oak-smoked low and slow for 10 to 12 hours, producing a perfectly crisp bark, divine smoke ring and moist center. 1 Pork Steak (approximately 2 lbs): bone-in and memorable, a house specialty and local favorite that highlights the brilliance behind barbecuing thick, juicy upper shoulder cuts. 2 rings of Snow’s Original or Jalapeño Sausage (approximately 2 lbs): made from a house blend of beef, pork, and spices in a natural casing, slow cooked, and infused with oak smoke. Total: Approx. 9 lbs. Remember, 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

Barbecue editor and host Daniel Vaughn tells us the story of Tootsie Tomanetz, pitmaster at the famous Snow's BBQ in Lexington, Texas.

Barbecue editor and host Daniel Vaughn tells us the story of Tootsie Tomanetz, pitmaster at the famous Snow's BBQ in Lexington, Texas.

The 4th Tuesday of the month brings another edition of the ECS!  Doug from Texas, Steve from Tennessee, David from Oklahoma and I talk about the BBQ Hall of Fame, who's nominated, who we think should get in and what issues the HOF has right now.  This is a great segment that asks tough questions and gives some strong feedback.  Will the HOF take the ideas we give...only time will tell! PROGRAMMING NOTE:  Yesterday (5/23/18) The BBQ Hall of Fame Officially announced their (3) selections for this year's class.  Congratulations to Tootsie Tomanetz, Tuffy Stone and Charlie Vergos (posthumously) on making it in!! For quick access to all show merch and important links, you can use this Linktreesite! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets FireBoard Smithfield Traeger Grills Southside Market & Barbeque National Barbecue News

We love eating barbecue, and eating with new friends is even more fun. After online banter with Chris Wood of Primacy Meat Co. we were able to meet up with him at Truth Barbecue and the next day at Valentina's Tex Mex Barbecue to share stories of the road. Chris was in the middle of an epic Texas barbecue road trip when we sat down next to the freeway and chatted. Listen in as he tells us about his travels. Keep an eye on him as he launches his business in Virginia, follow him on instagram at https://www.instagram.com/primacymeatco/  and Facebook at https://www.facebook.com/primacymeatco/ Chris's entire trip included Tejas Chocolate, Corkscrew, Southern Q, Victorian's, Pinkerton's, Snow's, Truth, Louie Mueller, Taylor Cafe, Stiles Switch, Valentina's, La Barbecue, Kerlin's, Micklethwait, Texas Ranch, Black's, Smitty's, and Kreuz Market -- what a trip! We announce not one, but TWO winners of great prizes, Mandoesc09 who won an autographed photo of Tootsie Tomanetz, and Stephen Narron who is picking up a John Mueller Black Box Barbecue shirt. Hang on as we tell you about THREE more giveaways including some more details on the insane Yeti cooler stuffed to the brim with BBQ swag. The response from our friends in the BBQ industry has been overwhelming and we keep getting more but it's full and we're going to seal it up for the giveaway. But that's not enough, we will also have two prize packs! We've got some great interviews coming so be sure to subscribe to us on your favorite podcast app - it really helps promote our show. Here are a few of our favorites: iTunes Podcast Addict Castbox Podbean Follow us on Instagram at @TalesFromthePits and Twitter @bbqpodcast or reach out to us directly at talesfromthepits@gmail.com  

82-year-old Texas BBQ pitmaster Tootsie Tomanetz is the guest this week on the Best BBQ Show. Tootsie helps run the pits at one of the best BBQ places in the world, Snow's BBQ in Lexington, Texas. You've heard about Snow's Barbecue before on the show, but this is the first time the great Tootsie has sat down to chat with the Meat Men. In the interview Tootsie talks about being world famous while still working as a janitor for a local school district and more fun stories. When Kerry Bexley opened Snow's in 2003 he knew immediately he wanted Tootsie as his star. When Kerry was young he remembered her Central Texas meat market and her legendary ham sandwiches. When Snow's was named the best bbq in Texas by Texas Monthly in 2008, the state (and then the world) began to notice the magic made there every Saturday. Thanks for listening! Shoutout to #meatman Clay Cowgill from Snow's for making such amazing bark, too. Enjoy our talk with a true icon of the BBQ scene. As always, find us online at www.bestbarbecueshow.com and message us at contact@bestbarbecueshow.com. www.instagram.com/bestbarbecue www.twitter.com/bestbarbecue www.facebook.com/bestbarbecueshow www.linkedin.com/in/stover-e-harger-iii-02174848 Here's some more info on Snow's from their website: How Did This World Famous Texas BBQ Get Started? Kerry Bexley, owner of Snow’s BBQ, knew there was a demand for good BBQ in the small town of Lexington with a population of only 1100 people. Lexington has always been known for its Saturday BBQ. It’s just a tradition! Kerry and Ms. Tootsie Tomanetz, pit boss, discussed the possibilities in the late 90’s of opening a BBQ joint, but took no action until several years later. In November of 2002, Kerry stopped to visit with Ms. Tootsie, kicked the ashes around, and discussed again the opening of this joint. She told Kerry that if he was serious, they better sit down and have a real “heart to heart”. They did just that, and Kerry immediately started building the BBQ pits. March 1, 2003, was the first day of business… and Kerry’s intuition was right. Good BBQ, good service, and friendly people has helped to keep the fire burning, maintaining a steady and consistent business for the last five years. Along with Ms. Tootsie and Kerry, his daughters help out each Saturday morning learning the importance of responsibility and dealing with the public. he fire almost got out of control in May 2008 when Texas Monthly magazine named Snow’s BBQ as the best in Texas! Since that time, the entire staff at Snow’s BBQ has been doing everything possible to keep up with the demand and most important, maintain the quality. It looks like a long road ahead, but it is a challenge everyone is ready for.