Podcasts about Wagyu

Episode 211 Taking you back to 1/27/2017 – Have you ever wondered where Jon Solberg came from as it relates to the show? Before he was an official "Embedded Correspondent" he was a guest. A guest that talked about how to make your own lump charcoal at home! You will also learn how Jon got into live fire and when his passion really sparked up for it. I think you will really enjoy this segment a lot...and if you wonder how someone becomes a Show Guest HOF'ER...all you need to do is be a guest one time...look how it worked out for Jon (class of 2021!!) Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 1/27/2017 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 210 Taking you back to 1/19/2010 – David Bouska of Butcher BBq is featured this week. In this past episode, we talked all about injecting…also, this might be the first time I had David on the show. We got some background on him first and then we really talked about injecting and what it looked like back 11 years ago or so…David is always a great guest…if you aren't familiar with him, this is a really great introduction to him so I hope you enjoy it! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 1/19/2010 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 209 Taking you back to 11/9/2010 - In a moment of SHEER coincidence…a few weeks ago I had Jose Urquiza from 3 Years Hollow on the show - after a 10 year lay-off…and wouldn't you know, Jon Solberg, EP of the Best Moments Show, had just stuck this one in the log a few days before the show that Tuesday…if this isn't a case of 2 great minds thinking a like then I don't know what is!  Anyway, if you liked the interview with Jose from a few weeks ago and wanted to hear the first one from a decade ago…then be sure to check out the Best Moments show this week… Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 1/19/2010 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Folge 94 – Silvester [Folge anhören? HIER KLICKEN!] mit den Gastro Survival Passionistas? Oh Mann – da müssen zwei tolle Gäste her: Dirk Würtz, Chef im Ring beim Weingut St. Antony, und Philipp ter Haar, ja, der von Phillips Wagyu, unterstützen Ralf und Buddy bei einer schier unfassbaren Food-Eskalation! Es ist ja nur einmal im Jahr Silvester … und wenn man ein so „tolles Corona-Jahr“ verabschieden kann, dann bitte mit allem Pomp und Tamtam. Das nehmen die vier Kulinariker absolut ernst. Und so gibt es in der Silvesterfolge „Fondue vom Wagyu“, geflämmtes Wagyu und noch viel mehr. Zwischendrin brennt noch was, die Brennpaste stellt die vier Herren vor ein größeres Problem und man sollte Buddy wirklich keinen Flämmer in die Hände geben … aber hört selbst!Wenn wer feiern kann, dann wohl Philipp, Dirk, Ralf und Buddy. Bilder der Eskalation gibt es übrigens auf Instagram unter "Gastrosurvival"...  Party on und einen tollen Start in das Jahr 2022!!!Wie immer gibt es auch etwas zu gewinnen: Und zwar DREI (3), mit den Unterschriften der Akteure der aktuellen Folge signierten, Chroma-Messer mit Hammerschlag und allem Zip und Zapp! Was muss man dazu tun? Einfach diesmal den vier Jungs möglichst originelle Neujahrsgrüße auf Facebook und Instagram hinterlassen und die GASTROSUVIVALs abonnieren und folgen, wo Ihr könnt. Neue Songs gibt's für die Playlist von Buddy und Ralf auf Spotify – reinhören lohnt sich. Hier geht es zur Playlist: GASTRO SURVIVAL TUNES - HIER KLICKEN! 

WSOP/Vegas trip review complete with a deep run, old guys and hookers, an education on Wagyu beef and more of Danny Ocean. Check us out on: Twitter @sevenoutpod Facebook: Seven Out Podcast Instagram: @sevenoutpod Our website: www.sevenoutpodcast.com Email: sevenoutpod@gmail.com Your Hosts: @jumbeezi @vchenz726

Se voir 32 heures par mois, consentir à quatre rapports sexuels mensuels, s'embrasser sur la bouche quand on se retrouve et se tenir la main dans la rue sont quelques-unes des 14 clauses qui composent le « contrat de relation amoureuse de qualité », imaginé par Jeanne Spaeter; Qu'il s'agisse de truffes parfumées ou du succulent bœuf Wagyu, ou encore de la crème de menthe revisitée, les fins palais seront comblés par les créations de nos invités, qui travaillent d'arrache-pied pour offrir des produits locaux de grande qualité.

Episode 208 Taking you back to 12/20/2011 – Christmas is tomorrow and the music stations have been flooding you with the traditional music standards. Why not change it up a bit and add THIS classic to the music repertoire? Back in 2011, the guys from Hot Grill on Grill Action penned a BBQ style Christmas carol based on the "12 Days of Christmas". I present to you, on this Christmas Eve of 2021, The "12 Days of BBQ Christmas" (now 10 years old). This song was done live with my 3 daughters as my background singers...I mess up once...but, all in all, we NAILED it! Enjoy the song and enjoy your holiday weekend!! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 12/20/2011 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Heute geht es um Fleisch. Hochwertiges Fleisch. Und wie ich es gerillt und genossen habe.

Episode 207 Taking you back to 5/30/2017 - Featuring The owner/founder of Joe's KC and the pitmaster of Slaughterhouse 5 - Jeff Stehney!!  Also a BBQ Hall of Fame Inductee in 2017…ENJOY!! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 5/30/2017 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 206 Taking you back to 12/04/2012 - Featuring a guy by the name is Bubba Latimer!!  Remember Bubba???  If you have been in it as long as I have (or longer) then you will remember Bubba not only from this show but his many TV appearances during the heyday of BBQ TV.  He was also a very accomplished BBQ competitor and, last but not least, a very successful BBQ restaurateur.  In this particular segment, Bubba and I talked about getting into the BBQ restaurant business and what you need to consider, plan for and have in place to give yourself the best shot at success right out of the gate.  Bubba shared some great info that remains evergreen to this day...so, if you are thinking about doing something like this...be sure to check out the BEST MOMENTS show Friday and then download the whole show...because this is only a portion of that entire segment! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 12/04/2012 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Treble Trouble & Entertainment News -Powerful Women and Wagyu SteakSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

There's a lot more to AACo's 'sustainability strategy' than feeding seaweed to cattle.

On today's episode of the HowToBBQRight Podcast, we had an AMAZING Thanksgiving (4:08), and Malcom has been filming a new podcast the last few weeks (04:35). Malcom was tired of turkey, so he just cooked a breast (4:42). We all talk about our favorite things we ate this year (11:46), and Malcom thanks me for the dessert I made for Deer Camp (16:00). Now that Thanksgiving is over, it's time for a Christmas celebration at the office (17:06). The Facebook Community is running a ‘Dirtiest Grill' competition (20:10). Mark Williams and Malcom love talking about their expensive treat Kevin from The Butcher Shoppe sent over (25:53), and Mark explains the origins of his Prime Beef Rub (33:38). We discuss the best ways to cook mushrooms (40:01) and beef (46:10). Mark is still amazed at the variety of horseradish sauces (53:53), and he's cooking a whole hog for Christmas this year.

On this episode: The ”Poddin' Next Door" crew opens with some Rotten Tomatoes vibes. The guys try out a different location and get right to it. The guys play some slappers, Black Friday shopping, Thanksgiving meals, King Richard review, Pushing your kids, not showering during the winter, wet strip clubs, Ahmaud Arbery Verdict, Wagyu steak, Slim Thick Rachel, and Washer Machine Mania. Listen on most Digital Streaming Platforms. Apple, Amazon, Spotify, Google…… Follow + Subscribe: Instagram - @poddinnextdoor YouTube - Poddin' Next Door

What does the restaurant of the future look like? Well, if we've figured anything out in our time together it's that I could look like many different things. I think Chef Steve Brown has stumbled upon a really intriguing business model. He's evolved the pop up model into a restaurant incubator, creating massive demand and awareness for his brands. In our conversation we unpack what went into conceptualizing and executing this restaurant ecosystem and how he leveraged his unique personal brand to bring it to the masses. TIME-STAMPED SHOW NOTES: [2:] Taking partnership to the next level: creating a brand vibe with the love of your life [5:01] Being in hospitality vs. being in the hospitality business [6:56] Anything but a restaurant! How the Swagyu pop-up was born [8:15] It wasn't marketing... it was survival. [9:39] The Wagyu concept: born the Coachella of culinary battles [11:25] Taking it on tour: You can't perform the concert in the same town every day [12:48] The last supper: how a moment of desperation tripled revenue [16:07] Swagyu Study Hall: how Covid shaped next-level hospitality [17:13] "Uhh, Chef, we don't see it...": the journey into Brick & Mortar [18:36] Making what was for the 1% accessible to the 99% [19:36] Capitalizing on sh*tty strip malls: the golden ticket that made Swagyu Chop Shop possible [20:54] The Wagyu Smashburger: how the greatest oxymoron in the history of food became a huge success [23:46] What's better than zero waste? Negative waste. [24:16] And the beat goes on: the success keeps rolling in at every turn [25:13] Failing your way to success: trust your gut and understand your audience [27:43] Why Chef Steve Brown was able to rise from the ashes of Covid [29:09] Choosing the good choices: "I'd rather be miserable than without clarity." [29:49] Now what?: The future of Swagyu [31:12] "Wouldn't it be so funny if this worked?" [33:17] Listen for the mic drop: Chef detonates the Hiroshima of truth bombs. [33:43] "You wanna know how to expand this fast? I'll tell ya..." [36:00] Multiple revenue streams done right: Chef Steve divulges an EPIC strategy [37:41] Massive expansion during the great recession: where he's finding his employees [38:38] The creativity doesn't end at the plate: make big moves that might seem crazy. For more on all of his projects visit https://chefstevebrown.com FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net ProfitWe have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

Episode 203 Taking you back to November 18, 2014 - You know what this time of year means to many of you. Thanksgiving? NO! Almost Christmas? NO! Vacation time from work? NO! Indeed, the McRib is back and it's time to cram as many of those vile sandos into your mouth before McDonalds rips them off the menu again! In this episode, I bring you back to an exceptionally great anti-McRib rant I did back then. Now, while my stance on this nonsense hasn't softened in the past 7 years (or 20 years), I will say, that if you find these pieces of crap to be exceptionally deeelish, then eat all of them you want. I cannot keep you from eating the "McPoop" and after all, Your happiness is what I care about the most. Even though you must hate yourself (and me) I will love you no matter what! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 11/18/2014 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

National Agriculture Day celebrates what the sector describes as the fabulous and fulfilling career opportunities on offer and at the Central Queensland University, primary school students are being taken on an 'AgVenture' to learn more and the Australian Agricultural Company, the country's oldest and largest, has announced a major commitment to boost its green credentials with a plan to feed methane-reducing seaweed to Wagyu cattle in long fed production systems.

This week Joe is joined by Patrick Montgomery, the CEO and founder of KC Cattle Company. KC Cattle Company was founded with the goal of connecting the consumer with agriculture. They specialize in high quality Wagyu beef that is available directly to consumers across the country. An Army Veteran, Patrick discovered entrepreneurism while attending college following his service. Not motivated by a career in corporate America, Patrick founded KC Cattle Company. He shares with Joe his advice to Veterans looking to start their own business and how his military experience impacts his business leadership.  About Our Guest Patrick began his working career in the United States Military. After completing the Ranger Assessment and Selection Program, Patrick reported to 1st Ranger Battalion, 75th Ranger Regiment. While serving as a Ranger, Patrick completed two combat deployments to Afghanistan. He served as an assistant gunner, anti-tank team leader, shooter for a sniper team, gun-team leader, and weapons squad leader. After exiting the military, Patrick completed his Bachelor of Science in Animal Science at the University of Missouri. During his last semester, in 2016, he created the business plan for KC Cattle Company. While building his business, Patrick completed his ExecMBA through the University of Missouri – College of Business. Patrick remains the CEO/Founder of KC Cattle Company.  Check out KC Cattle Company here.  Join the conversation on our Facebook! Check out Veteran on the Move on Facebook to connect with our guests and other listeners. A place where you can network with other like-minded veterans who are transitioning to entrepreneurship and get updates on people, programs and resources to help you in YOUR transition to entrepreneurship.   About Our Sponsors Navy Federal Credit Union  At Navy Federal Credit Union, every day is Veterans Day. They thank Veterans in ways that are meaningful by offering great resources like employment assistance partnerships with nonprofits like U.S. VETS and 24/7 member services. They're a top VA Home Loan lender and offer members personal finance counseling.  Learn more at navyfederal.org/veterans. At Navy Federal, our members are the mission.    Want to be our next guest? Send us an email at interview@veteranonthemove.com.  Did you love this episode? Leave us a 5-star rating and review!  Download Joe Crane's Top 7 Paths to Freedom or get it on your mobile device. Text VETERAN to 38470. Veteran On the Move podcast has published over 400 episodes. Our listeners have the opportunity to hear in-depth interviews conducted by host Joe Crane. The podcast features people, programs, and resources to assist veterans in their transition to entrepreneurship.  As a result, Veteran On the Move has over 7,000,000 verified downloads through Stitcher Radio, SoundCloud, iTunes and RSS Feed Syndication making it one of the most popular Military Entrepreneur Shows on the Internet Today.

Episode 202 In a special episode that Jon has put together, we take a run back to 2/11/2011 as we honor the late Bill Arnold of Blues Hog BBQ Sauce and Rubs. Bill lost his battle to brain cancer this past week, something he was fighting during this interview back in 2011, so we take this moment to honor him and listen to how he got Blues Hog started. Bill has been in the running for BBQ Hall of Fame the past 2 years but has not crossed over as of yet. Many folks remain disappointed that he has not been voted in and I wonder, in light of his passing, if this will change something next year. Time will tell, but one thing is for sure, their is no better (or more popular) sauce on the market today than the line of Blues Hog sauces! If you haven't tried it yet, do yourself a favor, and get some ASAP. My personal favorite is a 50/50 combo of Blues Hog original and Blues Hog Tennessee Red!!!! Special thanks to Jon Solberg for putting this one together so quickly in order to keep this week's theme of "remembering Bill" going strong! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 2/11/2011 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Patrick is the Boss man and founder of  KC Cattle Company. He served in the Army in the 75th Ranger Regiment. His favorite Wagyu cut is KC Cattle Company's Wagyu Hanger Steak!  Listen how Patrick transitioned from an Army Ranger to rancher, the challenges of building a cattle company and the unexpected product that changed the company overnight. Links from the show: KC Cattle Company - Order Online

Review: Garrison Brothers 2020 Cowboy Bourbon Texas Straight Bourbon Whiskey After the review, we try to figure out why "No Shave November" changed and learned an important men's health tip. We discuss the right size griddle for Red Beard and a little about 1984 before digging into Tiger Kings Jeff Lowe's nanny situation. Hope you enjoy! Check out our sponsor: The Beard Struggle - Listen to the episode to learn how to save 15% on your purchase! Check out the show notes at: beardedidiots.com Support us on Patreon! patreon.com/beardedidiots WE HAVE MERCH! -> beardedidiots.com/store Intro/outro music is provided by ampletunes.com go check them out, send them some love and tell them we sent you! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/beardedidiots/support

Episode 201 Taking you back to 11/01/2011 - Folks, there have been some classic moments on this show...there are plenty of classic moments I don't even remember.  However, this isn't one of those...in fact, this particular segment which you will hear on Friday is one that has stayed with me since the moment it happened 10 years ago.  Have you ever heard me reference the Certified Angus Beef rant courtesy of Dave Bouska from Butcher BBQ?  If you have listened to this show for any length of time, this mention works into the classic parts of the show and its history...and is usually a top moment at that.  This Friday you will hear the segment from which this classic rant was born, and better yet, you get to hear the set up to it happening. This wasn't a topic that Dave wanted to come on the show to rant on...this was as organic and spontaneous as it gets...and, if you haven't heard this before, you are in for a treat!!  I can't believe it's taken 201 shows to get here....but Friday it happens again, for some, the first time, for many others, a stroll down memory lane to hear a great moment from the show's long and storied past Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 11/1/2011 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 200 A special show that breaks the format of what you have come to know and love as The Best Moments Show...like ep 100, this is where Jon, EP of the show, interviews me about some topics...A break from the normal flow but I think you will like it...can we all give Jon a round of applause, please...he has 200 episodes under his belt now...which, in podcast terms, is an incredible run!!  By the way, how many of you have gone back to listen to the original show in its entirety??  I do it almost every week...Again, thank you Jon for the hard work and the GREAT episodes!!! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 10/29/2021 Original Full Show Link:  N/A This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 199 October 10, 2017 – We have been heavy on the Smoked Cream Cheese trend which is all over social media recently. Well, back in 2017, there was another huge social media trend that was sweeping the nation! Remember a thing called pork belly burnt ends?? In this episode, we spoke with Matt Pittman from Meat Church as he was rebutting what Ray Lampe had to say on the topic the week before. It was a very entertaining segment and, if you listen real close, you can hear Matt accuse Ray of being a "Jerk"...classic!! If you missed the craze back then, here is a good refresher and Matt was a great guest! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 10/10/2017 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

I read a meme one time that as soon as a man enters his 30s, there are two hobbies he picks up. It's whiskey and smoking meats. Well, I'm guilty for it and I know Ryan and Fred are too. There's nothing better than starting the fire in your grill and preparing for the long night ahead making sure your brisket is done. I know when I started cooking on my grill, I went to the resource where you go to learn everything on internet and that's YouTube. Immediately, I was hooked on the channel called How To BBQ Right. I learned the 10 different ways to cook ribs, game day burgers, and even a delicious pot roast from our guest today, Malcom Reed. Malcom has made a name for himself in the BBQ competition circuit and has turned it into one of the largest BBQ places on the internet. You can find him on YouTube, Instagram, TikTok and more talking how to BBQ crazy good meals. Malcom joins us to talk not only about BBQ, Wagyu steaks, dry rub vs sauce, but he's also a big bourbon fan and you can catch him drinking Buffalo Trace or EH Taylor frequently on his channels. Don't forget to to subscribe to his podcast called, you guessed it, How to BBQ Right. Show Partners: Catoctin Creek has been honoring that tradition of small craft rye whisky since 2009. Learn more at CatoctinCreekDistilling.com. Smooth Ambler builds on the traditional roots of American whiskey in West Virginia. Visit SmoothAmbler.com to learn more. Wilderness Trail is Sweet Mash Kentucky Straight Bourbon and Rye Whiskey distilled, aged, and bottled in Danville, Kentucky. Learn more at WildernessTrailDistillery.com. You can now buy Barrell Craft Spirits products online and have them shipped right to your door. Visit BarrellBourbon.com and click Buy Now. Spirits of French Lick is delivering the finest hand crafted Bottled in Bond bourbons. Check out SpiritsofFrenchLick.com. Savor every drop of summer at Total Wine & More! You're sure to find cool prices in-store or online at TotalWine.com. Heaven Hill Distillery has been lifting America's spirit since 1935. Check out educational resources and sign up for their newsletter at HeavenHillDistillery.com. Show Notes: This week's Above the Char with Fred Minnick (@fredminnick) talks about working for distributors. How did your passion for BBQ grow into a business? How did you get into BBQ competitions? Are there rivalries in the BBQ community? Were you nervous when you first started putting out content? How did you get into bourbon? What bourbon pairs well with specific meats? Do you prefer dry rub or sauce? Do you ever get tired of cooking at home and prefer to go out? Are Costco prime steaks as good as other butcher shops? What do you think about wagyu beef? What is your favorite way to cook tomahawk steaks? What do you think about health organizations encouraging society to eat less meat? You are stranded on an island and can only pick one cooking apparatus, what do you choose? How do you chose what grill to use? What do you think about Blackstone griddles? What BBQ pit is your go to? Do you like to turbo cook or low and slow? Is using a pellet grill cheating? What's your go to bourbon cocktail? @howtobbqright

Wagyu beef is the most expensive beef in the world, but South Africans can't get enough of it. According to Johan de Vos, chairperson of the Wagyu Society of South Africa, we used to slaughter between 20 and 30 oxen a week, this has increased to 120 to 150 per week. Crazy but true!  Joining us in today's episode is, Dr Michael Bradfield, CEO of the Wagyu Society, to give some statistics about the growth of the breed.

Ben Blackmore is a sixth generation farmer and the custodian of Blackmore Wagyu, launched by his father David more than 30 years ago. Their wagyu is one of the most respected and adored meat products in the world, a testament to genetics, breeding, feed, animal care and an unending commitment to quality. But what's it like to run a family farm in an arena that's stocked with corporates and in a world that's facing climate change?https://blackmorewagyu.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Ben Blackmore is a sixth generation farmer and the custodian of Blackmore Wagyu, launched by his father David more than 30 years ago. Their wagyu is one of the most respected and adored meat products in the world, a testament to genetics, breeding, feed, animal care and an unending commitment to quality. But what's it like to run a family farm in an arena that's stocked with corporates and in a world that's facing climate change?https://blackmorewagyu.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

On today's episode we finally get together and chew the Wagyu fat with our friend and host of Yelling About Pate, Karl Hess! We talk about Karl being the penultimate customer and bar and restaurant enthusiast. He's the guy you actually want sitting at the end of the bar.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 198 October 16, 2012 - Featuring Mike McCloud, the CEO and President of MMA Creative and, of course, the founder/creator of The World Food Championships...and on this night we were talking about the 2nd season of the then Sam' Club National BBQ Series...anyone remember that?  It was kind of a big deal...now longer going on...but for a stretch of almost 10...it was one of the most important events of it's kind...in fact, there was nothing like it before and there has been nothing like it since...and there were a few years where The BBQ Central show did weekly updates on the progress of the series...man, seems like forever ago...If you aren't familiar with what it was...this will be a great segment to understand how big it was and what it was like to put on. Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 10/16/2012 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 197 August 13, 2013 – David Marks from Wilbur's Revenge BBQ Team, owner of many Famous Dave's BBQ stores and the Chief Media Officer of Operation BBQ Relief...this was his first time on the show back in 2013...so if you aren't familiar with David or what his background is, this is a good segment for you to check out...he's also been on the show a few times since then to talk about OBR stuff...Make sure you are subscribed to the podcast feed to make sure you get the “Best Moments show” every Friday. Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 8/13/2013 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 196 October 4, 2016 - Dr. BBQ (Ray Lampe) was my guest during this show back in 2016...we were answering some questions from some social media platforms.  Ray recapped his time participating at something called “Grillstock” which is now no longer happening...however, it existed for a good 5 or 6 years and was a HUGE event over there!  We also mentioned something named “Haywood Jablowme...and his sous chef Ben Dover...you can see where we are going here… Ray also talked about how he was putting cookbooks together at that time as well...pretty interesting stuff! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 10/4/2016 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 195 8/13/2013 --  Sometimes on this show you will hear me refer to “The Golden Age of BBQ”...what does that mean??  Well, 10 years ago, BBQ of all kinds, especially competition, was all over the place...no more prevalent place than TV.  BBQ Pitmasters was THEE show of its time and everyone who watched it realized that they didn't have to be a world class athlete...or even need to be in ANY KIND of physical shape, to be the best pitmaster in the country...and this brought a ton of interest into the industry.  In this week's Best Moments show, back in 2013 I convened a BBQ Round Table with 2 of the participants in that year's BBQ Pitmasters TV Show.  Dave Bouska of Butcher BBQ and Lynnae Oxley of Sugars BBQ joined me to talk about the show and both of them making into the impending finals of that time...fun show, great info and insight so be sure to check it out! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 8/13/2013 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

(00:00) DId Zolak channel his inner Sergio Dipp this past weekend? More details from Nick's Bachelor Party from this past weekend, including Lifshatz's $175 40oz wagyu tomahawk. (19:53) Andrew Callahan covers the New England Patriots for the Boston Herald and joins Toucher & Rich. (35:23) From cocaine to rehab, we take a deep dive of John Mulaney and what the comedian has gone through. Watch Toucher & Rich every morning on Twitch! Watch them live or whenever you want: Twitch.tv/thesportshub

1:31 - Current events in Afghanistan3:33 - Passion for serving the country5:55 - Impact of Brother in law's death8:33 - Tattooed on Patrick's heart9:47 - Passion for Animals/Wildlife13:17 - What else Patrick can do14:30 - The Aha Moment17:38 - Business Plan19:15 - Instinct Decision Making19:45 - Types of Beef22:20 - How to make meat better25:13 - Managing Expectations26:16 - Long term ROI27:01 - The veteran's advantage28:26 - Effect of Covid in Business30:03 - Making it out of Covid32:50 - The Learning Curve37:03 - Favorite Method of Consumption38:38 - Greatest Piece of Advice39:55 - Patrick's North Star

Episode 194 September 6, 2011 - Backyard chicken round table.  With Shane Draper, Jeremy Sleshmen and Chad Ward.  Here's the good news about any BBQ round table you might run across from my past shows...and some go WAAAAY back to the early 2010's...the majority of them are still 90% GOOD info even to this day.  Sure, there are some techniques or rub that might have changed...but the vast majority of the info you hear on these is still good today and will help you be a better backyard cook and, in some cases, still help on the competition side of things as well.  Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 9/6/2011 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 193 Sept 20, 2016 - A look back at September 11th from 5 years ago...this Saturday will be the 20th anniversary of this event...one that changed our way of life in many ways...especially in the ways we travel now.  I have said it before and I will say it again...the further we move past the event itself, the more it becomes “something you read about or see on TV” on that day only.  The details fade...especially for those who were too young to remember or who were not even born yet and just know it as an event that happened like WW1 or Pearl Harbor or the Vietnam war….etc. I will continue to close the show the same way I have for the past 13 years...by the single sentence of “September 11th 2001...I will never forget”...because I refuse too...and I hope you refuse to as well.  Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 9/20/2016 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 191 September 4, 2012 - Today we feature one of the most iconic Pitmasters in the Northeast (and the country) Chris Hart from I-Que who was my guest back then and we were talking about the impending Jack Daniels BBQ World Championship he was going to compete in.  Back in 2012, Team I-Que was going for their 11th year in a row!!  A huge feat regardless of team or sport...they were a past grand champion of the event back in 2009, but 11 years for this event is not something that many, if any, have ever matched or beaten.  Chris shares what it was like to win back in 2009 and how a team should gear up to both balance the “experience properly” while also not getting lost in everything going on around them and having it bite them in the butt on game day.  A great interview and the info is something that really holds true almost 10 years later. Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 9/4/2012  Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Dan Moren from Six Colors discusses some of the ways that Apple is changing its app store policies in reaction to legislative pressure. Iain Thomson from the Register shares how scientists are learning to 3D print Wagyu beef in the lab and how that's good for the environment. Mikah talks about Apple's method of storing IDs like a driver's license on the iPhone and what kinds of tradeoffs might come from that convenience. Jason shows off the new Samsung Galaxy Z Fold 3, a premium foldable smartphone with a lot of firsts for a lot of money. Hosts: Jason Howell and Mikah Sargent Guests: Dan Moren and Iain Thomson Download or subscribe to this show at https://twit.tv/shows/tech-news-weekly. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit Sponsors: akamai.com/tnw Melissa.com/twit checkout.com/tnw

Dan Moren from Six Colors discusses some of the ways that Apple is changing its app store policies in reaction to legislative pressure. Iain Thomson from the Register shares how scientists are learning to 3D print Wagyu beef in the lab and how that's good for the environment. Mikah talks about Apple's method of storing IDs like a driver's license on the iPhone and what kinds of tradeoffs might come from that convenience. Jason shows off the new Samsung Galaxy Z Fold 3, a premium foldable smartphone with a lot of firsts for a lot of money. Hosts: Jason Howell and Mikah Sargent Guests: Dan Moren and Iain Thomson Download or subscribe to this show at https://twit.tv/shows/tech-news-weekly. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit Sponsors: akamai.com/tnw Melissa.com/twit checkout.com/tnw

Dan Moren from Six Colors discusses some of the ways that Apple is changing its app store policies in reaction to legislative pressure. Iain Thomson from the Register shares how scientists are learning to 3D print Wagyu beef in the lab and how that's good for the environment. Mikah talks about Apple's method of storing IDs like a driver's license on the iPhone and what kinds of tradeoffs might come from that convenience. Jason shows off the new Samsung Galaxy Z Fold 3, a premium foldable smartphone with a lot of firsts for a lot of money. Hosts: Jason Howell and Mikah Sargent Guests: Dan Moren and Iain Thomson Download or subscribe to this show at https://twit.tv/shows/tech-news-weekly. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit Sponsors: akamai.com/tnw Melissa.com/twit checkout.com/tnw

Dan Moren from Six Colors discusses some of the ways that Apple is changing its app store policies in reaction to legislative pressure. Iain Thomson from the Register shares how scientists are learning to 3D print Wagyu beef in the lab and how that's good for the environment. Mikah talks about Apple's method of storing IDs like a driver's license on the iPhone and what kinds of tradeoffs might come from that convenience. Jason shows off the new Samsung Galaxy Z Fold 3, a premium foldable smartphone with a lot of firsts for a lot of money. Hosts: Jason Howell and Mikah Sargent Guests: Dan Moren and Iain Thomson Download or subscribe to this show at https://twit.tv/shows/tech-news-weekly. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit Sponsors: akamai.com/tnw Melissa.com/twit checkout.com/tnw

Dan Moren from Six Colors discusses some of the ways that Apple is changing its app store policies in reaction to legislative pressure. Iain Thomson from the Register shares how scientists are learning to 3D print Wagyu beef in the lab and how that's good for the environment. Mikah talks about Apple's method of storing IDs like a driver's license on the iPhone and what kinds of tradeoffs might come from that convenience. Jason shows off the new Samsung Galaxy Z Fold 3, a premium foldable smartphone with a lot of firsts for a lot of money. Hosts: Jason Howell and Mikah Sargent Guests: Dan Moren and Iain Thomson Download or subscribe to this show at https://twit.tv/shows/tech-news-weekly. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit Sponsors: akamai.com/tnw Melissa.com/twit checkout.com/tnw

Dan Moren from Six Colors discusses some of the ways that Apple is changing its app store policies in reaction to legislative pressure. Iain Thomson from the Register shares how scientists are learning to 3D print Wagyu beef in the lab and how that's good for the environment. Mikah talks about Apple's method of storing IDs like a driver's license on the iPhone and what kinds of tradeoffs might come from that convenience. Jason shows off the new Samsung Galaxy Z Fold 3, a premium foldable smartphone with a lot of firsts for a lot of money. Hosts: Jason Howell and Mikah Sargent Guests: Dan Moren and Iain Thomson Download or subscribe to this show at https://twit.tv/shows/tech-news-weekly. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit Sponsors: akamai.com/tnw Melissa.com/twit checkout.com/tnw

Dan Moren from Six Colors discusses some of the ways that Apple is changing its app store policies in reaction to legislative pressure. Iain Thomson from the Register shares how scientists are learning to 3D print Wagyu beef in the lab and how that's good for the environment. Mikah talks about Apple's method of storing IDs like a driver's license on the iPhone and what kinds of tradeoffs might come from that convenience. Jason shows off the new Samsung Galaxy Z Fold 3, a premium foldable smartphone with a lot of firsts for a lot of money. Hosts: Jason Howell and Mikah Sargent Guests: Dan Moren and Iain Thomson Download or subscribe to this show at https://twit.tv/shows/tech-news-weekly. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit Sponsors: akamai.com/tnw Melissa.com/twit checkout.com/tnw

Episode 191 August 24, 2010 - BBQ Fan favorite Rod Gray of Pellet Envy, is featured on this episode and we talked in-depth about where Wagyu briskets were in that era.  If you can believe it, there was a time where wagyu was not the mainstream pick...in fact, 11 years ago or longer, many of the top Pitmasters actually poo-pooed all over it.  One of the key points in this segment was me asking Rod if he thinks that wagyu briskets will stick and become the norm...much like injections were roundly dismissed back in the day, they are now something that everyone does...and look what has happened in 2021...wagyu, injections...all standard operating procedure!  Pretty cool! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 8/24/2010  Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 190 August 21, 2021 - Remember the incredibly popular showed on the Food Network called "Chopped"? Of course you do...aside from me, everyone thinks that show is great! In an effort to change it up a bit, Chopped went to a "grill-master" style show that had a number of personalities on it to include Ray Lampe. We talked about how he got on the show and what the experience was like and we also got into having to audition for shows even though he was so accomplished even back then! Ray is always a great guest and this appearance is no different! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 8/21/2012  Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 189 July 10, 2010 - Hot Grill on Grill Action was a guest on the show back then.  This was actually done in the “After-Dark” segment before the show blew out to a full two hour weekly show.  Logan Hendrickson and Ryan Amos showed up and we talked about their background and how they got into cooking.  They were getting ready to be on the 2nd season of BBQ Pitmasters back then.  I also gave a quick take before we started talking with the guys about “teams that just wanted to be on TV”...a fun interview to be sure.  BTW, Hot Grill on Grill Action has been tied with the show in a number of ways...Flabong-Gos, Original BBQ Songs and more...a great team, a great group of guys and THE BEST BBQ TEAM NAME EVER!!  Ryan, Logan, Matt and Chris...shout out!!  Hope you guys are doing well.  Don't forget...Matt Framption is also the guy behind Urban Slicer Pizza. Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 7/10/2010  Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

On today's episode of the HowToBBQRight Podcast, we have prematurely reached an amazing goal, thanks to y'all (00:32), and Killer Hogs BBQ will be throwing down at a big Palmer Home event, soon (01:55). Malcom is hoping to get a Fiddle this weekend (02:19), and his bucket list for the trip includes bar food (04:51). There used to be a massive beach party in Galax (08:20). Dauphin Island rocked me harder than I rocked it (15:40). Malcom cooked a Pork Butt on the Ranger (19:45), and he has a big warning for using that type of pellet grill (21:27). We all love a good boat sandwich (24:01), and I want to know if it's just a Southern thing to find amazing gas station food (25:39). Malcom spills the beans about the Wagyu Steaks he cooked on Instagram this weekend (27:08), and he doesn't believe in temping Wagyu meat (30:13). I want to hear about Malcom's take on a Caprese Salad (31:20), and his second favorite season is fresh tomato season (32:18). Tyler questions Malcom about peeling his tomatoes (32:56). This week on YouTube, Malcom cooked a massive italian-inspired barbecue sandwich (36:22), and he wants to make an in-depth sausage grinding video (41:40). The guys have been using Malcom's Sausage Seasoning on Butts recently (42:30). I take shots at Tyler's taste buds again (45:42). Malcom and I are the only two people on the planet who enjoy boiled peanuts (46:45), and he's cooked them during a crawfish boil before (48:19). Boiled peanuts make a great laxative (49:20). Malcom also wants to shoot a recipe about making chicharrones (51:37). Finally, we talk about what we have coming up in the future (54:39).

The Indicator gives out the special Beigie Award eight times each year, and it's that time today! We are honoring the Federal Reserve branch that told the story of beef. Yes, premium cuts!