Podcast appearances and mentions of wayne mueller

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!

Known as “The Cowboy Cook” and a capable griller in his own right, JT loves to interview great cooks like Aaron Franklin, Steven Raichlen, Tuffy Stone, Wayne Mueller, Amy Mills, Carolyn Wells, Meathead, and other notables from the BBQ world on his show BBQ Nation. Earning his reputation over 20 years in the entertainment industry, JT has appeared in movies, was part of a reality series for Discovery Channel, appeared in many TV commercials, and appearances as The Cowboy Cook on ABC TV affiliates. In his spare time JT has written for several magazines with the stories focused on food and fun.The title The Cowboy Cook is also related to his fame in the horse world where he won a number of National Championships and world titles starting at the age of 16.Thanks for listening to Around the house if you want to hear more please subscribe so you get notified of the latest episode as it posts at https://around-the-house-with-e.captivate.fm/listenIf you want to buy Eric G a beer or coffee you can support the show here: https://www.buymeacoffee.com/ATHERICGWe love comments and we would love reviews on how this information has helped you on your house! Thanks for listening! For more information about the show head to https://aroundthehouseonline.com/ We have moved the Pro Insider Special on Thursday to its new feed. It will no longer be on this page. You can find it and subscribe right here: https://around-the-house-pro-insider.captivate.fm/ Information given on the Around the House Show should not be considered construction or design advice for your specific project, nor is it intended to replace consulting at your home or jobsite by a building professional. The views and opinions expressed by those interviewed on the podcast are those of the guests and do not necessarily reflect the views and opinions of the Around the House Show. Mentioned in this episode:Buy Me A Coffee, Beer, or Drink

The difference between the spiritually blind and the seeing is the miracle of faith. And what a miracle that is! Without faith it is impossible to please God! Without faith all we see and experience are worthless idols! Without faith we remain in darkness.  So when God works the miracle of faith and opens our eyes to him, to his mercy, and to spiritual life, what a mighty miracle! This weekend we feed our faith with the word of God and praise the Lord for his mercy and might.  Our guest preacher this weekend is Rev. Wayne Mueller.

Its Springtime BBQ Season so we invited Jeff Tracy and Lee Ann Whippen from the nationally syndicated radio show and podcast BBQ Nation! We talk about what makes a great a great grill and what is their favorite cut of beef to toss on that grill. We ask some questions about JT being in a big Hollywood Movie and discuss with Lee Ann Whippen what it was like to win a throwdown with Bobby Flay and what it was like to win Food Networks Series Master of 'Cue on BBQ Brawl: Flay v. Symon. Jeff Tracy, Known as “The Cowboy Cook” and a capable griller in his own right, JT loves to interview great cooks like Aaron Franklin, Steven Raichlen, Tuffy Stone, Wayne Mueller, Amy Mills, Carolyn Wells, Meathead, and other notables from the BBQ world. Earning his reputation over 20 years in the entertainment industry, JT has appeared in movies, was part of a reality series for Discovery Channel, appeared in many TV commercials, and appearances as The Cowboy Cook on ABC TV affiliates. In his spare time JT has written for several magazines with the stories focused on food and fun. Lee Ann Whippen is a 23-year barbecue competitor, and the managing partner and pitmaster at Deviled Pig in Tampa. She's a judge in the Kansas City Barbecue Society, a past world and national barbecue champion. She's also won multiple state championships. Lee Ann has been seen on BBQ Pitmasters and Food Network's Throwdown with Bobby Flay and Chopped. To listen to BBQ Nation podcast visit: https://bbq-nation.captivate.fm/listen (https://bbq-nation.captivate.fm/listen) Thanks for listening to Around the house if you want to hear more please subscribe so you get notified of the latest episode as it posts at https://around-the-house-with-e.captivate.fm/listen (https://around-the-house-with-e.captivate.fm/listen) We love comments and we would love reviews on how this information has helped you on your house! Thanks for listening! For more information about the show head to https://aroundthehouseonline.com/ (https://aroundthehouseonline.com/) We have moved the Pro Insider Special on Thursday to its new feed. It will no longer be on this page. You can find it and subscribe right here: https://around-the-house-pro-insider.captivate.fm/ (https://around-the-house-pro-insider.captivate.fm/ )

Air Date: December 29, 2021 Welcome to Episode 183 of the podcast. This is part 1 of the annual Year In Review where I take a look back at some of my favourite moments on the show over the last year. Episode 135 - Graham Sherman from Tool Shed Brewery https://soundcloud.com/eat-more-barbecue/135-tool-shed-bbq?si=a2436155ff584820bd8d03f7bc8b9bce&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Episode 137 - Evan LeRoy from Austin, TX's LeRoy & Lewis https://soundcloud.com/eat-more-barbecue/137-evan-leroy?si=0364dfefe1844ade8fde58c9b288ad98&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Episode 140 - Wayne Mueller from Louie Mueller BBQ in Taylor, TX. https://soundcloud.com/eat-more-barbecue/140-wayne-mueller?si=c567de3b26f344fe8b36b0f7355f6ac1&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Episode 141 - Cory Young from Lowbrow BBQ in Weyburn, SK. https://soundcloud.com/eat-more-barbecue/141-lowbrow-bbq?si=c567de3b26f344fe8b36b0f7355f6ac1&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Episode 144 - Kristin from Fifth Gen Gardens https://soundcloud.com/eat-more-barbecue/144-fifth-gen-gardens?si=26de429ccf234a959f7179ec448883cb&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Episode 152 - Margaret's Hot Sauce https://soundcloud.com/eat-more-barbecue/152-margarets-hot-sauce?si=a288559cb4574cc18e7e363a4e86e870&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Episode 154 - Donnie from All Beef Catering & Smokehouse https://soundcloud.com/eat-more-barbecue/154-all-beef-catering-smokehouse?si=d1278b93fc3046508ea0add5f05175a2&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Episode 157 - Chef Craig Ramsey from South Block Bar-B-Cue https://soundcloud.com/eat-more-barbecue/157-south-block-bar-b-cue?si=981f99d36ce640fe8e11cf6e0cb10c9c&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing This episode has been brought to you by: The Best Sauce On The Planet, Sticky Fixx from Motley Que. Recently named the 2021 Best Sauce On The Planet at the American Royal World Series of BBQ Sauce Contest, Sticky Fixx will be your new go-to, perfect for the whole family. Visit motleyque.ca to see their full lineup and get your bottle of the Best Sauce On The Planet! Listeners of the Eat More Barbecue podcast can use the discount code eatmoreque to save 15% off your order! 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. And Pitt County BBQ, who is bringing authentic North Carolina style, Whole Hog BBQ north of the border to Alberta and Canada. Specializing in corporate catering, and private events, Pitt County BBQ brings a unique regional BBQ dining experience. To book your event visit their website at Pittcountybbq.com All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Search Alan Horabin on YouTube to check out his new music. Eat More Barbecue can be found online at www.eatmorebarbecue.ca & www.albertabbqtail.ca and my email is eatmorebarbecue@gmail.com Social media links: Facebook & Instagram at eat_more_barbecue Twitter @eatmorebarbecue Thanks for listening. Please subscribe, rate and review. This podcast is a production of Eat More Barbecue Digital Media.

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!

Welcome to Episode 140 of the podcast! Original Air Date: March 3, 2021 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 Press Start to Join. Please visit www.albertapodcastnetwork.com for links to Press Start to Join and all the other great shows on the network. This episode of the Eat More Barbecue podcast is brought to you by: The Alberta Podcast Network And Park Power, your friendly, local utilities provider in Alberta. Offering Internet, Electricity, and Natural Gas with low rates, awesome service, and profit- sharing with local charities. In Alberta, you get to choose who to buy your internet, electricity and natural gas from. Park Power has low overhead, which in turn allows them to offer low, competitive rates. Reach out for a no obligation comparison by emailing estimates@parkpower.ca If you decide to switch, it's easy. It's really just a change to your billing and you can feel good knowing you are helping to give back to our communities with your utilities bill. Learn more at www.parkpower.ca Visit Louie Mueller Barbecue online at www.texasbbq.com. On Facebook they are at Louie Mueller Barbecue, Instagram is @louiemuellerbbq and on Twitter @LouieMuellerBBQ. 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.

In this episode I chat with Scott Schaefer, the Director of Special Events at The Resort at Paws Up in Greenough, Montana. Essentially a national park contained on private property. See all things The Resort at Paws Up here: https://www.pawsup.com Follow The Resort at Paws up on Instagram here: https://www.instagram.com/theresortatpawsup Check them out of Facebook here: https://www.facebook.com/TheResortatPawsUp The property is 60 square miles or 37,000 acres. The property has been the site of a working Angus ranch for over a century (and still is one), and the family bought it approximately 25 years ago. It features 6 camps, 38 different homes, and they are working on an island and an adult's only resort. To visit you fly into Missoula. This was recorded early into the pandemic, right before Montana Master Grillers(this year Sheldon Mason and Evan LeRoy). We talk about Scott's background, how he came to work at The Resort at Paws Up, but mostly we chat about the property, it's history, and the incredible events(BBQ and live fire) that are put on year round with the likes of Charlie McKenna, Andy Husbands, Wayne Mueller, Sam Huff, Erin and Patrick Feges, and many, many more. Some of the Upcoming Events and links to past events: Pitmaster - July 10th - 12th Featuring Chefs and Authors Chris Hart and Andy Husbands https://www.pawsup.com/events/cookbook-live/pitmaster Live Fire Legends - July 10th - 12th https://www.pawsup.com/events/live-fire-legends Featuring Chefs and Authors Chris Hart and Andy Husbands https://www.pawsup.com/events/live-fire-legends Campire Chefs - August 20th - 23rd https://www.pawsup.com/events/food-and-wine/campfire-chefs/chef-patrick-feges Montana Master Grillers (2020) https://www.pawsup.com/events/montana-master-grillers Live Fire Legends (2020) https://www.pawsup.com/events/live-fire-legends From the Archives, Montana Master Grillers (2019) https://www.pawsup.com/events/2019/montana-master-grillers Montana Master Grillers (2021) https://www.pawsup.com/events/2021/montana-master-grillers Video for Montana Master Grillers https://vimeo.com/332242583 If you are a chef or pitmaster interested in participating in one of these events you can email Scott here: sschaefer@pawsup.com His episode on Eat More Barbecue podcast: https://podcasts.apple.com/us/podcast/the-resort-at-paws-up/id1416444264?i=1000461882625 Find the resort on the map here: https://www.google.com/maps/place/The+Resort+at+Paws+Up/@46.9169794,-113.434776,15z/data=!4m2!3m1!1s0x0:0xea52da2857ff3070?sa=X&ved=2ahUKEwjyjr60sbrqAhVDj54KHd1BDFwQ_BIwFnoECBMQCA Request a brochure: https://www.pawsup.com/contact-us/request-brochure Sign up for newsletter at the bottom of the page

A very special episode this week as we are joined by two amazing pitmasters, Wayne Mueller of Louie Mueller Barbecue (https://www.louiemuellerbarbecue.com/) and Ara Malekian of Harlem Road Texas BBQ. We cover a range of topics this episode and left the mics recording for a little longer, but listen all the way through as both Wayne and Ara drop some serious knowledge. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and to Harlem Road Texas BBQ for hosting us this week (http://www.harlemroadtexasbbq.com/).

I wanted to check in on the BBQ scene a little bit. If you’re a cook, butcher, cutter, pit guy or have anything to do with BBQ send me a message or DM. The BBQ world is full of stories and I want to hear yours. I love BBQ. I love the people who cook it, I love the smell of it cooking all over Texas. I love the meats that Texans cook and I love the way the alchemy of BBQ transforms a simple cut into soft and delicious wonderment. If you listen to this show you know I travel all over. I’m the embedded journalist chasing the story of BBQ. Just recently I’ve jumped in cars, planes and even on my motorcycle to get good cue and a good story. A lot of my interviews were videotaped as well so don’t be a stranger to the youtube channel! If you want to know when they come out subscribe to my channel. It’s easy to remember, just type in Best B B Q Show. Also, click the little bell icon to get notifications every time I post an episode on the channel. This being episode 114, I want to ask y’all a few questions. I want to know exactly what you’re looking for when you press play on the show. The reason I ask is because I don’t enjoy a lot of popular BBQ shows, especially these shows on TV that give you a glimpse of a popular spot but don’t truly tell their story. I’m creating something different. I’m creating something that goes deeper into the people who cook bbq and how they cook it. I know I could get hundreds of thousands of followers if I just posted BBQ porn all the time. Slomo shots of meat cooking and getting cut. Epic drone passes of big events and the biggest names. Don’t worry, you’ll see that on my show, I just don’t want it to be the majority of what I’m sharing. I’m excited to show you the nuances of BBQ. The things they can’t show in a 4 and a half minute segment between commercials on a TV food channel. I’m also on demand. You can watch my stories anytime you want or listen to a podcast at will. No need to worry about catching it at a certain time. I’ve got over 100 guests from the past few years to follow up on and new ones to introduce to you as well. I’ll always be checking in with the OG’s like Wayne Mueller at The Cathedral of Smoke, The Snow’s BBQ crew and a few competitions teams like SS Pit Crew or The Shed BBQ. A few weeks ago I jumped in a car with my friend Joey Garcia. A Houston BBQ enthusiast who’s good with a camera and loves a long drive. We left Friday morning around 10am. I loaded a cooler full of topo chicos. Lime of course. We had a long drive but we both knew with short stops we’d be there in no time. If you driven through west Texas you know there isn’t much out there. I love the wind turbines, the abandoned buildings and all the overpriced gas stations. If you’ve driven I-10 in west Texas you’ve seen an abandoned gas station where the roof over the pumps has fallen and twisted in the wind. I’m amazed that it’s there every time I drive by. Things don’t change as fast out west. In Austin things change every day. Between Google, Apple, Datical, Dell, Atlassian, TrendKite, Facebook, Accenture, the universities, 3M, Whole Foods  it seems every person I meet is in tech. Even the amount of BBQ joints keeps growing every year. So when you hear west Texas has a BBQ scene, you pay attention, because changes don’t happen often in the dessert. Joey was determined to get to Convenience West BBQ shortly after they started serving BBQ. He mentioned the menu more than once and all the different offerings he was excited to try. The white Subaru we were rolling in was cruising comfortably a few miles over the speed limit. We flipped between podcasts and some easy listening. By the time we got to Fort Stockton,which is still a few hours from Marfa, we had gone through at least 7 topo chicos. If you didn’t know, the secret to surviving a Texas summer, it’s topo chico. They’re not sponsoring me, but if you know someone there, I think we could talk about it… That cold glass bottle that seems to never run out of bubbles is a staple in my life. To get to Marfa, you have to drive through a few towns, one of those is Alpine. Alpine is about 26 miles east of Marfa and consists of two one way streets. They call it the one way. I’d love to explore Alpine more, but not this trip, we had to get to Convenience West before they ran out of food! The vibe in Marfa is quiet, calm and serene. There’s a few stop signs, some bars, food shark, dairy queen and on the west side of town is Convenience West BBQ. When we pulled up the dining room was full of the eclectic crowd you’d expect. Fashionable hats, coveralls, summer dresses and cool jackets littered the room. Kaki was happy to greet us and I recognized the whole crew from their Instagram. Mark was slicing up a mouthwatering brisket. You can tell someone who knows how to cut brisket a few ways. One, is they take their time and let a sharp knife do the work. Two, their slices are even the whole way down. They’re not thicker on the bottom or the top. After looking at the menu and seeing the unique items like the roasted carrot dip dip, I was sure we had made a good choice. There’s nothing like starting a weekend with a mad dash to BBQ. I’m sure if you’re listening, you’ve been on one of these. If not, you’re probably thinking about a BBQ excursion to one of your favorite places. I tell this story because BBQ takes time. It takes patience and eating it takes a little time and patience too. How many other foods do people drive across states and countries to eat? How did BBQ become everyone's destination. Not only that but many people drive for hours and then get in a line that may be an hour or longer. Have you waited in a line lately? Are you planning to? Snap a photo and tag me. I’ve got a $20 credit to my merch store for one lucky listener. I’m a BBQ guy. If you scroll through the camera roll on my phone it is all meat. My lady likes to laugh and tell people this. If they don’t believe her she happily scrolls through my phone to show all the food and meats. With my years of meat pictures you could scroll through for days. I’m pretty sure my cloud is a vegetarian's nightmare. Happiness is BBQ. The people I meat in BBQ are living a great life. They’re hard workers. They lose sleep, have burns and cuts on their hands. They slave away for days before the food is ready. If you’re eating good Texas BBQ it’s possible the process to make it started 24 plus hours ago. How is something so old becoming so popular? This show is on its third year and I feel like I’ve barely covered all the happenings. Even though I’ve been on both coasts and all over Texas there’s still more story to tell. The quality of BBQ in America is on the rise. Texas BBQ can take a lot of credit for that. In Texas, we take our time. Even a chicken takes at least a couple of hours. In the past two years a lot of ideas have come up for this show. Should it be interviews or reviews? Restaurants, competition or pop ups? Do we need some sort of focus. I don’t think it’s that easy. It’s hard to cover BBQ without expressing an opinion but I’ll tell you now that I won’t be criticizing or putting down any BBQ I eat. All of the positives will be shared and if I don’t like something, well, you won’t hear about it. When I eat all the different cuts and creations people work so hard to cook, it’s astounding. There’s no way to compare all the ways people cook. Even some of the chains in Texas, like Rudy’s are putting out a good product and have a great vibe when you walk in. This is also why I won’t be making any lists. I don’t think anyone is qualified to rank the top places. How could you say one place is 1st, 3rd or 10th. I can guarantee you if you made a list of 50 places that it would be hard to find a top. The truth is we’re all having too good of a time to start making lists. I’m eating the best BBQ in the world and sharing it with as many people as I can. I don’t have time to rank or complain. To nit pick little details. Honestly, if you eat BBQ, especially in Texas and you aren’t satisfied, let the people there know. I understand it’s difficult to send things back or convey you have a problem. None of us ever want to complain, but I’ll tell you from talking to countless owners that they want to know. They would rather know right away than read it on some review on google or yelp.   Google or Yelp aren’t going to give you a better slice of brisket or and they aren’t going to help you if something was wrong. You know who can help you? The people at the restaurant. We’ve all read the reviews that make no sense. “I called and no one answered...1star”, “The BBQ was cold because I took 20 minutes taking pictures, 1 star” Most people who review food aren’t truly qualified to do so. So stop listening to their reviews and go explore for yourself.

New York City. I hear it never sleeps. If you cook BBQ you know that sleep isn’t always an option. Hard work sometimes means losing some sleep. Now if you’re looking for hardworking people, New York is not a bad place to start. If you are looking for Texas BBQ in NYC you only have a few destinations. In fact, one of the best spots isn’t on the island of Manhattan. It’s in a small neighborhood in a corner of Brooklyn called Red Hook. The restaurant, Hometown BBQ. The owner and creator is named Billy Durney Billy Durney didn’t start his life wanting to cook BBQ. He worked private security for celebrities and traveled all over the world. During his travels he discovered BBQ. His most memorable stop was eating at Louie Mueller BBQ. From then on he knew he’d quit the road and start cooking barbecue. Billy is known for his big heart. When he was building out his restaurant the first time in 2012 hurricane Sandy destroyed everything in the building except his smoker. Even after this devastating loss he lit the fire and started cooking for the people of Red Hook who were rebuilding from the storm. He told me he had 20 minutes and we ended up hanging out for an hour. He’s a great friend of Wayne Mueller who is also a great friend of the show. He’s a big sweetheart who loves his life. He has nothing but amazing things to say to all the people in his restaurant. He even dragged his pit boss Michael Conlon in to talk to us about their experiences at Memphis in May.   Please enjoy this fun conversation with Billy Durney at Hometown 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!

There's a danger to cooking with fire. Recently, B's Cracklin in Atlanta had a fire that consumed their entire restaurant. Within days of the news Leo Botello IV, owner of Truth BBQ in Houston, put together a fundraiser. Not for the restaurant, insurance will eventually cover that, but for the employees of B's Cracklin. For the hard working people in the barbecue industry who have temporarily lost their jobs. Watching people come together in a shared goal is truly beautiful. In this episode I get to talk to a ton of great people in BBQ. Elliot Moss of Buxton Hall, Mauro "Max" Chiefari formerly of Franklin, Matt Horn, The Mighty Joe Yim, Burt Bakman, Wayne Mueller and Clay Cowgill. I even get a quick chat with Reed, Chris and Cole who are part of the hard working team at Truth BBQ. If you haven't been to Truth, the food is exceptional and the staff is unreal. Their attention to hospitality and service is a beautiful thing to watch. Like many of these event episodes, I'm chasing down the story and catching these guys as they're working. I started at 6am and was on my feet with the Pitmasters till service at 8pm. A long day of fun and watching the masters work. I'm grateful for all the access and information I'm allowed by professionals in BBQ. It is an honor to be allowed to get in the way as much as I do. I feel like an embedded journalist chasing the fire, smoke and sweat that goes into the delicious food we all love. I hope you enjoy this episode and feel free to reach out to any of these pit masters or myself if you have any questions. Also, send your love to Bryan and his team because they are working hard to get open again.   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.   Our Facebook https://www.facebook.com/bestbbqshow/ and Instagram https://www.instagram.com/bestbarbecue/ Watch us on YouTube! https://www.youtube.com/channel/UC99iAPEAsTs7vPzov8mygPA

“A ‘successful’ life has become a violent enterprise. We make war on our own bodies, pushing them beyond our limits; war on our spirits, because we are too preoccupied to listen to the quiet voices that seek to nourish and refresh us.” -Wayne Mueller If we don't allow ourselves to rest, then our bodies will force us to do so. That's where I am right now, in a forced rest that is causing me to examine why it has taken me so long make time to refill my tank. Episode #97 is about me and this extended #PeaceBreak God has allowed me to experience. It’s also about you, and the ways you must honor your spirit by truly making time to rest...before your illness forces you to do so. . If you are in a space where you know it's time for you to take Sabbath, then this is the episode you need to hear. --------- Show Notes: 1. Get Some Peace in Your Inbox: Join my #PeaceCollective Eblast List http://bit.ly/2OH6yRD 2. Inhale Peace: A 31-Day Journey to Realign with God's Peace http://bit.ly/2jQ8IRM 3. Inhale Peace: A 31-Day Journey on Amazon https://amzn.to/2zLRnSj 4. Present Over Perfect: Leaving Behind Frantic for a Simpler, More Soulful Way of Living by Shauna Niequist: https://amzn.to/2TXcbma 5. Sabbath: Finding Renewal, and Delight in our Busy Lives by Wayne Mueller: https://amzn.to/2FweinT

Brett Jackson grew up in Katy, Texas eating at Nonmacher's BBQ, a long time institution in that community. After growing up and trying a few career paths, Brett went to culinary school in Austin and soon after answered a Craigslist ad to be a BBQ apprentice in Taylor, Texas. Upon walking into the famed Louie Mueller BBQ and interviewing with Wayne Mueller, Brett knew where he wanted to be. He got the job and over the course of the next two years would learn how to make sausage and cook brisket by feel and instinct. Brett eventually made his way back to the Houston area and after a few barbecue opportunities that ultimately didn't last, began exploring what it would take to open his own place. It was around this time they he had heard Nonmacher's, his childhood BBQ spot, had closed. Brett spoke with the landlord and owner and a deal was struck for him to open his own place in the spot he grew up eating and on the very pit Nonmacher's used for many years. Brett's BBQ Shop opened in September 2018 and quickly developed a reputation of quality in the Katy area. Serving the BBQ essentials of brisket, pork ribs and housemade sausages as well as creative specials, Brett's BBQ Shop has hit the ground running and is a welcome addition to an area that needed more good barbecue. Brett's Barbecue Shophttps://twitter.com/brettsbbqshophttps://www.instagram.com/brettsbarbecueshop/ 606 Mason Rd, Katy, TX 77450 Hours: Monday ClosedTuesday ClosedWednesday 11:30AM–sell outThursday 11:30AM-sell outFriday 11:30AM–sell outSaturday 11:30AM–sell outSunday 11:30AM–sell out

Owner-pitmaster Wayne Mueller continues his conversation with Chris, Alison and Greg, delving into the history of Louie Mueller Barbecue and Texas barbecue at large; brisket technology; his time in Houston, including what he learned from working with Jim "Mattress Mac" McIngvale; and his plans to open a Louie Mueller Barbecue outpost outside of Taylor. Support the show.

Originally posted Aug. 4, 2017 — Texas barbecue royalty and third-generation owner-pitmaster Wayne Mueller joins Chris, Alison and Greg in the studio. A fount of knowledge about Texas barbecue and its history, Wayne talks about improvements he’s making at Louie Mueller, his siblings, why he doesn’t like the term pitmaster, and the weight of taking over the “cathedral of smoke.” Support the show.

Wayne Mueller didn't expect to end up at his father's restaurant. Wayne ended up working with his father, Bobby Mueller, before he died and Wayne took over. Since then Wayne has traveled the world spreading the gospel of BBQ. He hangs out with some of the coolest pit masters on earth. Billy Durney, Sam Jones and many more. Luckily he loves our show and is happy to spend time talking about his experiences and the world of barbecue. In this episode we talk all about the BBQ world, sports, life, and even what cooking barbecue meant 60+ years ago when his father started cooking. Back then it was more about preserving the meat than being the hot new thing. Now Texas BBQ is taking over the world and we're covering it from all different angles. Pick up your #meatman or #meatwoman shirts at www.bestbbqshow.com! Show your true colors and support our show! Follow us on all your favorite social media! @bestbarbecue  

While Adam, Brian, and Matt were away from their restaurant in Toronto, Ontario, they left an interesting sign on the door. It said, "ENTER AT YOUR OWN RISK. Key management staff are away on holiday. You may encounter: -Extra Long Lineups -Carefree Attitudes -Horrible Music Choices -Stressed out Asst. Manager Now if that's not leaving the place in style, I don't know what is. As far as style, these guys have thousands who have come for their BBQ and thousands more, including me, who have this as a key stop on their list. Why is Adamson BBQ such an important part of the BBQ world? Because, as Wayne Mueller spreads the gospel in his way, Adam and the rest of the crew cook in possibly the coldest place to get Texas BBQ, Canada. What started as a food truck in 2013 is now a destination for people all over the world. Just a quick scroll of Adamson's social media can tell you that. They've got thousands of posts and tens of thousands of delighted followers. Their platters look like they were made in Texas and their desserts look that way too. They don't care about fine dining or table service. What the Adamson guys are spreading is the true Texas style. Many of their first customers had to learn to share a large platter on peach paper. The butcher paper spread doesn't come naturally to those outside of Texas, let alone Canadians. None of these obstacles hindered Adam and his team. They continue to serve moist brisket, turkey, ribs, amazing sides and even beef ribs. Their BBQ looks world class and I can't wait to sink my teeth into it. For now, I have to be satisfied just having a conversation with them. These guys were too nice. They were so thankful to be in Texas and spent 6 days packing in all the BBQ they could eat. As true #meatmen I first ran into them at Snow's and we made friends over huge platters of BBQ. I am grateful for them taking the time to talk to the show RIGHT before they had to leave for the airport. Thank you to the entire Adamson team and we can't wait to take the show to Canada and have some of the Best BBQ in Canada, Texas style. You can find Adamson BBQ on: Instagram Facebook YouTube Twitter Website As always, follow us on social media and tag @bestbarbecue in your #meatman photos!!!! Instagram Facebook Twitter YouTube Tag #meatman and don't be stranger!! Thanks, Yoni  

Cette semaine dans Bouffons, Guilhem vous dit tout du barbecue : des merguez du barbeuc’ dominical à la viande marinée et épicée cuite longuement sur un Texan BBQ.En première partie (02:07), Guilhem discute avec Jean-François Dupont, l’organisateur du Championnat de France de barbecue.En seconde partie (19:26), Guilhem reçoit Thomas Abramowicz, du restaurant de barbecue texan The Beast.Références entendues dans l’épisode : Les références de Jean-François :L’Atelier BL ouvert par Bruno Ledru, de l’équipe « Mère Poule » championne de France de barbecue en 2017 dans la catégorie « taureau » : 29 avenue Gilbert Leroy, 13460 Saintes-Maries-de-la-MerLa cuisson indirecte au barbecue : placer les braises d’un côté et l’aliment à cuire de l’autre côté, recouvrir l’ensemble avec un couvercle afin de donner un goût fumé et de préserver la texture moelleuse de l’aliment.Pour suivre Jean-François : Le site du Championnat de France de barbecue, dont l’édition 2018 aura lieu les 23 et 24 juin aux Saintes-Maries-de-la-MerLes références de Thomas :Fette Sau : 354 Metropolitan Ave, Brooklyn, New York 11211, États-UnisSalt Lick BBQ : 18300 Farm to Market Rd 1826, Driftwood, Texas 78619, États-UnisLouie Mueller Barbecue, où exerce Wayne Mueller : 206 W. Second Street, Taylor, Texas 76574, États-UnisFranklin Barbecue, d’Aaron Franklin : 900 E 11th St, Austin, Texas 78702, États-UnisLes saucisses fumées texanesLe brisket (pointe de poitrine) de bœuf Black Angus très persilléLe festival new-yorkais Big Apple BBQ, dont l’édition 2018 a eu lieu les 9 et 10 juinLes James Beard Arward, sorte d’Oscars de la cuisineLe magazine Texas Monthly et son « Top 50 BBQ Joints »Pour suivre Thomas Abramowicz :The Beast et ses 3 adresses : République : 27 rue Meslay, 75003 Paris - Belleville : 79 boulevard de Belleville, 75020 Paris - Son of a Beast : 79 boulevard de Belleville, 75020 ParisAu festival Hellfest, du 22 au 24 juin 2018 : 44190 ClissonAu festival Lollapalooza, les 21 et 22 juillet 2018 : hippodrome de Longchamp, 75016 ParisRetrouvez Bouffons sur Mapstr, Instagram, Twitter et Facebook !Pour découvrir La Poudre, c'est par iciEt pour découvrir Banquette, c'est par làBouffons est une émission de Nouvelles Écoutes animée par Guilhem Malissen. Réalisée par Aurore Meyer Mahieu. Montée et mixée par Thibault Delage au studio L’Arrière Boutique. Production et coordination Laura Cuissard, avec l’aide de Marie Jactel.

Wayne Mueller is an internationally-recognized and awarded pitmaster specializing in Central Texas Style Barbecue. Wayne began his BBQ education at the age of 8 while working with his father (Bobby Mueller) in the family restaurant (Louie Mueller Barbecue). He apprenticed with Bobby for 11 years before attending college and pursuing careers in professional sports (corporate marketing) and advertising. In late 2006 at his father’s request, Wayne returned to the family business in late 2006 and in 2008 became the 3rd generation owner/pitmaster of the Texas barbecue icon Louie Mueller Barbecue in Taylor, TX, a James Beard Award recipient (America’s Classics) in 2006. A BBQ pitmaster, operator, spokesman, lecturer, instructor, demonstrator, guest chef and trainer, Wayne has appeared in countless books and articles and has made appearances on the Food Network, The Travel Channel, The Cooking Channel, CBS and PBS. In late 2015 he was featured in two debut film documentaries on Central Texas BBQ (‘Central Texas BBQ’ and ‘For The Love of Meat’). Internationally, Wayne has made television appearances in Canada, France and Japan, China and Taiwan. He has traveled to Milan, Tokyo, London and Paris acting as a culinary ambassador (on behalf of the US State Dept) and BBQ missionary educating his audiences on Texas culture (Texas barbecue culture/ history in particular) while introducing authentic Central Texas Style barbecue to new Asian and European audiences. In 2015 and 2016, Wayne guided Louie Mueller Barbecue to several honors including: “Top Pick” Top 50 BBQ of the South | Southern Living; Best BBQ in the World | Foodie Hub; Tastiest Dish in the World| Foodie Hub (65 countries/275 cities); #1 Ribs in America | The Daily Meal, Best Bite of the Year | James Beard Editor’s “15 Best Bites of the Year” Awards and #4 America’s Most Influential BBQ Pitmasters and Personalities | Fox News Online, #2 Best Ribs in America | Top 5 Restaurant/Food Network.

Lea Bayles transitioned to a career in holistic wellness after recovering from an immune system collapse. She gained experience in areas including positions as mind-body therapist, yoga therapy program director, employee wellness coordinator and facilitator of medical patient groups. Currently, Lea empowers high achievers to become the exceptional leaders they were born to be with less stress, struggle and loneliness and more joy, vitality, connection and impact. She blends a masters in psychology with extensive experience in education, dance, theater, and healing arts. She wrote Take Back Your Life, Moving from Chronic Pain to Life-long Healing and numerous articles, healing meditations and spoken word poems. Contact Info Website: www.LeaBayles.com Free Gifts for Mindful Tribe: www.LeaBayles.com/gifts Most Influential Person Joan Borysenko (Mindfulness author of A Woman's Book of Life) Effect on Emotions I think it makes it much easier to have emotions and not get sidetracked by them or hijacked by them. It's like, oh yeah, they're emotions and they come and they go and that I don't need to be a victim of my emotions. Not pushing them down, but not needing to be a victim of them. Especially I think that self-criticalness was a part at one point that I would sometimes become a victim of. Thoughts on Breathing Breathing may be the number one part of my mindfulness. It's so great because it's always with us and just one breath or even one part of a breath or noticing a breath can bring us right back to it. My intention is to start noticing it when I first wake up and to be aware of it all through the day. I love the practice of noticing and feeling the breath rather than trying to impose a perfect breath. Suggested Resources Book: Being Peace by Thich Nhat Hanh App: Calm and Headspace for Kids Bullying Story Really fascinating since I've been listening to your podcast and hearing you talk to people about that, it's made me think about bullying a lot more and that's been good. Thinking in my own life and as a child, I can't remember ever being bullied, but there are a number of situations as an adult that I would consider bullying to have happened. And right now in the news there's a lot about abuse of power, which I think is a form of bullying. One particular situation which really stands out for me is about a man I was working with who was in a business situation and was in a position of, you know, in the hierarchy above me. Ironically he had asked me to help him teach a mindfulness class based on Jon Kabat Zinn's work. And so we're teaching this, but there were some very uncomfortable encounters with things that felt to me like abuse of power with students and with me. Then I went to a conference, a mind-body conference for therapists and doctors and educators and he knew I was going. He didn't say anything about going, but I was there and he showed up and was bizarre to me. Like following me and ranting and screaming at this professional conference it was very, very upsetting. I didn't feel scared really. But it was very upsetting. And that happened one evening. And then the next morning we had a workshop that happened to be Wayne Mueller. He does body mind, spirit work. One of his books is called Sabbath: Finding Rest, Renewal, and Delight in Our Busy Lives by Wayne Mueller And he was doing a workshop at this conference and I went into that workshop just feeling tense in my body and rattled and looking around to see if this other person was going to be there. I kind of felt like just going home. But I didn't want to, I wanted to stay at the conference, but I was definitely feeling disjointed and rattled and he gave us the best exercise. He gave us the exercise to go out on a walk at a Sylmar, this beautiful place by the ocean in California. To go out for a walk and be led by our senses. And he called this a sensory walk and we talked about that feeling of like, just notice what your eyes love and follow that or what fragrance are you interested in? And so it was just very simple. We each were out doing it for a and then came back. And just that following. I remember there was one particularly beautiful fragrant Bush that I just felt really drawn to and just was present with just noticing. The feeling I had was having come back to my senses. I was like restored to myself. So, you know, it's definitely a mindfulness exercise was like, what's here and how does it inform us and what does it call us to. And it totally brought me back to myself and I really felt healed from that. There's another way too that I think mindfulness could have helped me if I looked back sooner. If I myself had been more aware of some of the early warning signals. After that situation, I let our supervisor know I would not work again with this person, but before that there were weird things happening and I think if I had been more trusting of myself and what I was really noticing, I probably could have done something to stop it before it got to that point. So I think that mindfulness of noticing early warning signals is something that would've been helpful for me.

Owner-pitmaster Wayne Mueller continues his conversation with Chris, Alison and Greg, delving into the history of Louie Mueller Barbecue and Texas barbecue at large; brisket technology; his time in Houston, including what he learned from working with Jim "Mattress Mac" McIngvale; and his plans to open a Louie Mueller Barbecue outpost outside of Taylor. Support the show.

Texas barbecue royalty and third-generation owner-pitmaster Wayne Mueller joins Chris, Alison and Greg in the studio. A fount of knowledge about Texas barbecue and its history, Wayne talks about improvements he’s making at Louie Mueller, his siblings, why he doesn’t like the term pitmaster, and the weight of taking over the “cathedral of smoke.” Support the show.

On today's podcast, I talked about your body, your soul, your mind, and your spirit. In all of those areas, what are you saying yes to? What are you saying no to? What limits are you recognizing and how are you gently noticing what you need, and then moving toward those things? In this season of such high anxiety and stress, it's important to pay attention to these four areas, and start getting serious about what you are saying yes to, and what you are saying no to. Enjoy! Resources: Music on this podcast brought to you by Ben Rosenbush and the Brighton, from their album A Wild Hunger. Sabbath, by Wayne Mueller; A Prayer Guide for Lent by Daniel Lukas. And email me at steve (at) stevewiens.com if you live in Syndey and want to meet likeminded folks!