12 Burst results for "Barbecue Association"
"barbecue association" Discussed on NFL Live
"Like Laura says, you know, she had this passion, but at the end of the day with all that she'd put into it, she knew it wasn't quite right. And I knew that I had a drive, but I wasn't sure exactly what fit. And I could tell you, I'm working harder than I ever have in my life right now, but I wouldn't change a thing for sure. So you come out to Texas, you've fall in love with a barbecue and at first you're going back and forth to Australia. So did you start the live fire cooking the barbecue expertise? I know you saw you were one of the founders of the australasian barbecue association. So you're trying to bring back some of the vibes to the homeland. Was that how you started just sort of dipping a toe in or did you full fledged like drop everything I'm starting a new career? Yeah, so it was absolutely dipping a totem. And what happened was I came over, as I said, it started to eat. Then one day I tried to figure out why a brisket in America looks nothing like I was like, I'll try a brisket in Australia in my oven because I had no idea, right? Right. And it was what I ordered at the butcher under the name brisket didn't look anything like a brisket in the states. And that sort of led to that curiosity of why is that why didn't I understand about cuts and ended up falling down this rabbit hole of breeds and cattle feed and saw his and all this kind of stuff? And then I would just keep coming back and forth. And as I was traveling back and forth, it sort of became a barbecue missionary because the time Australia didn't have low and slow barbecue. We had sort of shrimp on the Barbie, you know, burn a couple of sausages on a flat top, kind of culture. But as it was starting to pick up because I was heading over and getting more interested in gaining all these knowledge and doing these overnight cooks with pitmasters and just learning and self educating people were asking me, like, well, what happens in Texas and let's talk about that. I was sort of a media reference point. And then at some stage, I turned around and realized like I'm doing all of this investigative journalism, but wouldn't it be great to actually be able to do this? And I went out and I bought a charcoal kettle and I got an offset pit. They're the two most difficult ways to kind of grill and smoke. And I thought if I can do this, then I'm good on any apparatus. And I just taught myself and it went through the years and, you know, at one point decided, I wonder what it would be like to introduce seasoning and have everyone of my online engaged audience kind of thing because at the time I was sort of writing a blog about Texas and sharing some of my recipes and some of the things I was learning. And then that's fun fully out of control sharing my cooks and just my experiences. And yeah, I just, I figured, as I kept sharing with people, wouldn't it be cool to be able to share what I think seasoning should taste like? And you know, if no one buys it, that's fine. I'll just, I'll give everyone a Christmas present. You know? And then here we are kind of all these years later. I have.
"barbecue association" Discussed on Biz, Bevs and Bites
"Of course. You know? I'd be upset if you didn't bring them. And we have to have margaritas because I'm Nacho. Nacho margaritas. But we could do it. And we would do it live. Oh my God, that would be that would be my thing. We would do it live. It has to be live. All right. It can be biz bebs, bites, and barbecue. Done and done. Yeah. Best friend, needed ladies. Ready to go. My best friend used to be, she had a job. I don't remember what her title was. For the American barbecue association, and her job was to go out to all the barbecue competitions. That's all she did. All she did was judge at all these barbecue. I wanted that job. All she did was go and judge all these barbecue competitions. Wow. We could do that. We could do that. We could do that. Yeah. And do it live. No editing. That was a thing with you. This is the no editing. No muting. No. Obviously. Why? Why do you think that we should do editing? Because I know you guys have more questions for me, but why should we do more editing? I think because Cindy and I both suffer from allergies, so we're constantly muting to sniffle or cough or clear our throats or yes, so do I. But you are just brandish. You can do anything you want on a freaking podcast and people are going to still listen to you. Now when we get to Jess Brandon's level, then we'll back and sneeze a little bit. You know what, though, I started out at that level. Yeah, but you're still just bran as man. You guys are making me flush. I love it. I can see it too. I love it. You guys who are listening because it's audio, can't see this, but I'm seriously blushing right now. Definitely see it. I love it. Some do you see me lash a million at a time? All right, so I'm gonna ask a question. Sure. So what is one thing? Because we were talking about the three of us are entrepreneurs or business owners. We have multiple businesses. What do you, what is the one thing that you feel is necessary to be successful in business? Well, it's funny because I was talking about this on the last show. I was recording earlier today. But the biggest thing is to be likeable. And that's different than being liked. Likeable and being liked are two totally different things. People can like my show, but likeable is them like me as a person, which means I resonated with them. I've connected with them. If you think about it, you could make if you're in sales, for example, you can make a presentation. I mean, I've been on this. I've been on tons of presentations like sales presentations for new software, new equipment, whatever, people contact me. I give them that time because I do want to know what's going.
"barbecue association" Discussed on Digital Hospitality: A Cali BBQ Media Podcast
"In the state of missouri. Okay eric checking out getting a location if they were every license and they like. Hr and point game the on the start us. They're still around argue genius but Anyway they Talk ended giving them an option on the building An efficacy needed it back. Then the votes had cruise on the river and that probably was right across where they have tapped vote for valet parking. So okay. I got to know the void grave. Ben went to help process long story short. They left missouri because the rules were really strict about cruzi on the river. They opened in in kansas city. I ain't they were allowed to licensed by the state and they they wanted yo with bigger market and got a bad location and look like you're going field to get to sinoe so they finally just. There hasn't grabs her back a lot of land that they decide on it. Got back to filming. Barbecue pits about ten years later. A moment dan. That's not time the ratchet run out licenses every you'll back up there and actually went up to jefferson city. They called it. A meeting in the media was originally scheduled for wednesday and they called me the week before. We need you there monday. And a new something and a yet up there. It was basically a kangaroo court. Said we've decided not to take any more licenses wet to now. We're going to cap it at thirteen casinos already. Thirteen and you would be fourteen so your app and so that kind of hurt my feelings jacket to the missouri supreme court. Good for you. i love him. That's that's what my grandfather would do. I would say yes eight auditor over the ballot measure that they used to limit the number licenses. Good for you that time several years past and they already were in saint louis in in kansas city. A loss you had to be on the mississippi river of the missouri river. But what. I wished it was kind of like interstate. Seventy gaming instead. Revoking is i'm down here in southeast missourian. there's no casino around and so anyway. That one of that was up there at to be decommissioned. And they said it can old that that and that and so somehow or another. They decided to make that license. A jump ball as i jumped amazing with fifty other cities so white. There's a fair fight and at the other day. Cape toronto got the license. That's incredible and then you so you built an entire casino myself. I've argued with alex. Okay says then they sold out to eldorado alvarado so out century casino but it's thriving and growing and provide eighty Five hundred jobs doesn't toronto. It's incredible so. Are you still in the casino business or you sold your shares of stock at work. I don't work there. I'm not running the tables. Isn't it worked. They're fantastic so one of the things. I love to talk about his his family in barbecue. Because it's so important. I mean you can't do barbecue without family The pleasure of working with your son. Alex the digital side of of Old hickories improving the website improving the blogs starting to put out youtube content. We're really excited about what you guys are doing. When when did alex start working for the company. And how did that. How did that feel to you. Started working at working for the company. in his early teens like twelve years old in the summer a german and were in fact i was very proud of we attacked in we had the the factory was inside of a room. Here where offices are and he'd been around the beach sleeping in clean and he listened in on the safety meetings and so forth and so we had an emergency. The it was hot hot summer day and the electrical connection to the building blew up and alex ran and got the hornet out. Get out to look at that so so heels. And since those days he's been hanging around and working even on vacation regard family vacations. We'd always stop barbecue places the way we went. Alex has been around long. That's incredible and other family members. A restaurant started out my sister about net new everyday's ever. My dad was involved in sales He likely to go out on. The road is well and then my daughter she's worked here and my son in law worked family has been a part of it. Other families are very important so when you the amount of brands barbecue brands that have their own. Incredible following happy's arthur. Bryant's seventeen street barbecue. They're all using all hickory. Pits is speaking of family. You know to the people that made a big impact on on our barbecue stories. Mike mills and amy mills We've followed them. We've read their content. Read their books. Had the pleasure of interviewing both mike mills and amy mills and fort worth. During the national barbecue association. They had their annual meeting in fort worth texas and we got to interview. Both mike and amy and mike passed away. Can you say a few words about mike mills. I could talk all that Great man and we were arrest rates. It's terrible losing and though we have some memories wonderful moments of that. We did together for barbecue with barbecue around the country..
"barbecue association" Discussed on The BBQ Central Show
"Cooking device on the planet currently available in three sizes. Now the pbx host of accessories. Complete your pip- barrel cooking experience whether you're a beginner or professional definitely cooker wanna add the arsenal visit pit barrel cooker dot com and tell them such show sent you joining me the segment a twenty twelve american royal winner the pitmasters big poppa smokers and the associated rubs tosses sterling ball joining us here on shohei sterling. Hey how are you doing great. I am absolutely fabulous sterling. Appreciate you making time for me before we get into the agenda here. The evening as i'm sure you were listening eagerly and our number one had reference that you are anything but someone who shows reverence. I took umbrage with that. I said sterling definitely shows reverence and certain things. Would you classify yourself as someone who was showing reverence at the right time. Or are you more of a greater. As i don't know i am hear it and i just don't want to touch that. Okay i said. I said sterling is perhaps one of the most underrate under appreciated under whatever in the live fire. Community of people knew half the things he is done for inst- barbecue hall of fame for instance The the grant first smithfield Just to name a few things you know. then you do a guinea pig kidneys. We'll get into some of these others. I don't think that you get enough appreciation. He said well he might be falling victim to someone who speaks his mind and that might cost him a little bit now. He did say he loves you dearly. He considers you one of his main mentors. Few cook as well as you and he loves your products. And that's saying a lot from somebody who's coming out with a competing line of prox- so i think you might be under appreciated guy in live fire now i don't think so. I just think it's an interesting group. An interesting avocation. And the one thing. I'll never be able to do is cook. Good sweden's are pork is mean it. You do a shot by the way. Signed goto right. Yeah exactly. But i love me. We started kind of at the same time. He's stubborn and you know but he's done. A lot of people ought to be barbequed. How how to cook a lot of things. And that's really good and through greg laundry able to show a lot of people explain a lot about some of the science and techniques people use. But i'm wondering if he did. He can the hall of fame. Because i haven't. I haven't. I haven't heard him say anything about it. Yes he did. Get into the hall of fame okay. That's good. I think that's wonderful me. So what the hell else is going on. Well this coming weekend. Sterling is the twenty twenty one version of what i heard this weekend referred to as the american royale. I've only known as the american royal. But perhaps i've been saying wrong all these years. The american royal. I thought it would be an interesting thing to look back here. In two thousand twelve. A young sterling ball came on the barbecue central show. Perhaps that was one of the first times you came on the barbecue. Central shown we talked about big poppa smokers winning the big one. You know the american oil so i wonder what you remember about that weekend. What you remember about the winds specifically and then if you can fast for nine years later as we sit here in twenty twenty one. Do you look at it any differently. Does it mean more to you. Now that you're away from it. Does it not mean any more or less than it did nine years ago. What do you think it means more dancer. You're very long question I it was very cold and we weren't in trailers. This is three trailers. And we were dying and i messed up the risk. I cut it to shore trimmed it to to too short relive terrible. I made a funny box. And so i think it was really a good brisket but i was very concerned that i hurt myself because i was very happy with the other meats and was jodi clark cooking with me at the time so actually started possible. Reverb accu- team. And i'm sitting with jani drag. Which i was the other two years. I cook the royal before i got there. Maybe only once. Before johnny was telling me i want to johnny shut up shut up. You always say this. And then when they call by name who was so funny because in the grand champion is how big poppa and then you could hear a pin rob for smokers wasn't a popular win only third win. You know that the problem you have after you do the world. Actually what i remember when i remember as looking up. They're putting the crowns and on the chair and their carry. Su there donna which is tremendous. Jerry was active in combination barbecue and was was the guy to beat back then and he was showing a lot of love and support. And i've always always really respected harry and it really attend to me. Was there johnny trick pointing to me. And that's where. I met darren worth which ended up being a wonderful relationship. Still is but you go back the next year neutron live up to it and you kind of get over that pretty quickly in the more majors you cook the more. I realized that you know you probably if you're cooking regularly you're probably always cooking fairly good there. Sometimes your best cook is the one that wins. Lots of stuff happens. But i'll tell you something it's one of the things they can't take away from you. It's one of the things when you walk in there and you say wow. We really did this. Oh i have so much love and appreciation for the royal inn. Proud that we've been able to qualify for the invitatinal every year since you know if if we can get enough contest to count here can fortunate of win. Maybe i'll qualify again. And i hope i was gonna say from this year competition standpoint. I know you've had what may be five or six and its maybe bend the fewest conversations that you've ever done Up to this point i mean. We're i mean technically speaking. We're kind of late in the year. I mean this is really when folks are jamming it in through the summer or early fall. You have the majors that are falling out. And you've been sitting over there on the left coast which was once gonna say. It was ripe with competitions like you would find a kansas city or some of those surrounding areas. But you had a number of competitions in that california arizona data type area. What's happening over there. Well boy what's happening over there. Kobe kobe restrictions were a lot harder on us. Out here it also wasn't all covert. There were there issues in combination barbecue. That were there. Before the probably weren't address. Cova came down. They all kind of collapsed on us. Who was really It was awful but the promoters can't make any money the sponsors don't feel like they're getting a return. The charities are getting a huge benefit. So there's a lot of issues it's not just judging and costs. There's there's a lot of issues we're facing in the market. That's really it hard and the thing that scares me. As i looked at the calendar for next year in california barbecue association there was nothing for the first six months or twenty two. There's.
"barbecue association" Discussed on The BBQ Central Show
"They built a great system for us. But it really wasn't going to get us to that next level so that we could start really you know. Increasing delivery start. Doing third party takeout. You're already using door dash but we integrated Ubereats as well as grub hub and then an aggregate or to get that all into one tablet and toast really toast. Point of sales system really changed everything for us. During the pandemic we launched actually september eleventh. Two thousand twenty with toast made an boxing video with my general manager. Talked about why we're on boxing. This you know point of sale restaurant technology and we had a lot of people asking. Why are you making such a ridiculous video. Well number one. My son loves on boxing videos. He's a four year old that loves monster trucks and hot wheels and he watches kids. That have that. Make twenty million dollars a year on boxing these videos so we made this restaurant technology on boxing. Video it's now getting to be one of our most popular videos on our youtube page but nonetheless. We started a relationship with the top technology company and hospitality. And that's one of the things that we talk about two other rock restaurant owners and other barbecue professionals that the internet allows you to break down so many walls and to start to develop communications with people that you never would have been able to do. Otherwise i mean you and i became friends because podcasting because national barbecue association. It was a digital connection that became in real life connection. Sean walsh jeff. Joining us here on the show kelly. Bbq dot media is the website and find these. Oh shaded social media handles. I always say. Just go to google and type in kelly. Bbq and then you will quickly see all the avenues to follow sean and the restaurant everything else that he has going up. A sean is the is a month. Were passing as you said you. You want all in and you look around you and you see restaurants closing for an extended period of time or you even see restaurants perhaps were around for a long period of time close for good. A barbecue does lend itself to carry out. There were a lot of barbecue restaurants that i talked to over the last year and a half that said we were able to tread water because we closed down the inside. We made it complete to go on on the customer side. But i don't know if they were really looking any further than making only that pivot it was. Yeah we're we're used to inside. We're going to change it up by having people come in but then go immediately out but not think of anything outside of that box. So how did you leverage your all in social media continue to operate but then what else were you looking at or did you see anything else on the horizon outside of the third party ordering platforms and like you to talk about those and how they are good and how they are bad because i hear a lot of both right i hear a lot of jordache and whoever else say our ass and then the other side of the coin is charging thirty percent. They're charging forty percent. This is a viable business. Model going forward so when you how do you navigate those waters. And how did it help you. And did you have to come to some type of a negotiating table with these folks to say what you're charging is frigging ridiculous and it's not something that's viable for people like us or restaurants in general to use you regularly for. Yeah i mean. I think for for me not to say that i wasn't scared would be would be bullshit. I talked to my wife. I to my general manager was march seventeenth Of the pandemic twenty twenty where we literally laid off twenty nine employees people that we love people that are part of my family. And what did we do. We used social media to share that story. So i went on twitter. I went on. Facebook went on instagram. We made videos. We asked the community that had been supporting us for thirteen years to continue to support us in this delivery and takeout model. And one of the things that we're trying to do now is understanding. We can't discriminate. How people get our barbecue. You know we built. We built a restaurant in a very difficult location starting in two thousand eight during the recession. And because we did that we had to learn how to use the internet. We had to use our smartphone. We had to use social media to tell the story to get people to come into our restaurant but once we started to build a business in a brand that people all over the county started to enjoy. We started looking at different ways that we could do slow food but deliver it fast. Everyone has a smartphone. Everyone's ordering we want to make things as easy as possible for people to come in and get barbecue. John wall jeff joining us here on the show Sean as we move down the road. Here's a term that. I wasn't overly familiar with now. I'm getting bombarded with ghost. Kitchen for the raiders for you guys especially for the operators that have recognized this concept embrace. It almost seems like this is the thing that not only helped work through the toughest times the president of the pandemic but they've seen doing a complete switch from what their normal was to the ghost kitchen not only gives them success but allows them to potentially scale on a whole new way. Tell me a little bit about the model and how it's changed a game for you. Sure so back to the slow food fast building the amazon prime of barbecue. We wanna make barbecue as easy. Anna's accessible to as many people in san diego county as possible. We have three point. Three million people in san diego county instead of making people drive twenty minutes forty minutes sixty minutes across the county because they've heard of great barbecue. What happens when you hear of great barbecue. You hear a great barbecue spot. All of a sudden you get local media attention you get national media attention. Then guess what. It's gonna take an hour two hours. You have to line up to go and get that barbecue. Well if we started leveraging technology if we started using toast online ordering started using ubereats door dashing grub to start getting barbecue two people since barbecue takes time and expertise if we can just get it to people that want barbecue no matter where they are whether they're out a little league field whether they're at an office where they're at the beach whether they're at home or whether they wanna come pick it up and eat it on our patio that's great ghost. Kitchens is a smaller footprint literally for us to go build a fifty seven hundred square foot kitchen. Same two hundred and fifty people. We would be talking about one to one point five million dollars. This allows us to get another location at other distribution point in san diego for less than one hundred thousand dollars. So we have two hundred square foot kitchen in downtown san diego my catering manager stephen twitter skews on the live. Feed right now. Who's a huge kelly barbecue part of our media team. We have derek walls who's also part of the live feeds stover harder. Who is the producer. I mean everybody that's on this feed. Were trying to create a new way to do barbecue and part of that is understanding that the people that are working within the barbecue shop. They all have smartphones. So how can we start sharing the story of us smoking barbecue fresh every single day on our hickory pits and then bringing it fresh down to a different location where more people can get a chance to enjoy that barbecue. They don't have to drive thirty minutes all the way to spring valley. Come and get our barbecue. And then they don't have to wait in line. it literally allows them to get barbecue on their terms. So are they coming physically to a location and wherever it is in san diego or is it neither. They can be through the app as well and have it delivered yet so it ghost kitchen. It's for it's for pickup or for delivery so there's just no dinan component. So if you think of like a food hall this is more of a virtual food hall where there's twenty three different concepts. Twenty three different kitchens. Some of them run multiple concepts. We have kelly barbecue as well as kelly wings. Out of one two hundred square foot kitchen but it allows us to distribute barbecue have sales point on part of san diego that typically We're we're just never in. It's better than a food truck because it's a permanent location. It allows us to build the business repeat business regular customers and is this the facility that you own or are you running a poor leasing. Where so it's a it's a. It's a short term lease run a twelve twelve month lease so if it doesn't work out in a year you pull out and and that's it no. We're beta testing multiple different markets in san diego. And we're about to open up our second ghost kitchen. Location by san diego state Later this.
"barbecue association" Discussed on 790 KABC
"Sheahan is a certified Kansas City barbecue society judge and a member of the National Barbecue Association, his Memphis mop barbecue sauce, one best barbecue sauce in the world and an award of excellence from the National Barbecue Association itself. He's a grilling guru, and I am delighted to have him here as our resident grill contributor. He's back to share the beauty of grilling chicken. And I hope that you're healthy and well, Ray. Hi there. Yes, of course. I'm glad to have you back. We're doing well to thank you and I'll be it. We've had some rolling. He waves over the past weeks or so, and, uh, still grilling and chilling in front of a hot barbecue. But when it comes to grilling chicken, we should talk technique because there are some fatal flaws and mistakes One can make right. Oh, absolutely. Yeah, for sure. So let's talk chicken on the grill. But let's start cuts types of chicken. So are you a boneless, skinless guy? I'm guessing not. I think there's a time and a place. But no, I definitely would go with Bone ends skin on. Yes, you know, I think you're either like kind of a light meat or a dark meat and I definitely air on the side of the dark name. It's much more forgiving it is and it's much juicier and I agree with you. It is forgiving like there's nothing better than grilled chicken thighs off the barbecue. Bone in skin on and when you mentioned bone in the first thing I think of as a chef, is that any protein? Any meat with the bone in Definitely has more flavor. Oh, absolutely. Yes. I mean, you know you take a hint from you know when you're making chicken soup, you're going to want to use the bone in chicken soup because you're going to extract all that flavor. Well, it's kind of similar When you're grilling because you're going to the skin is going to help protect the meat from drying out, and the bone is going to just had a lot of flavor to that. Finish this even if you don't eat the crispy skin, which is such a delicious part it does. It does serve as a sort of, um, an umbrella right? It keeps all the juices in. And it does maintain. I think the integrity of the chicken off the grill. What about a whole chicken? I happen to love. I'll do a spatula, cocked chicken. With the backbone out. Yes, with them either assault block or of aluminum foil wrapped brick on top. A whole chicken off the grill is just impressive. Who doesn't love a roast chicken? But right doing it on the grill just gives it that little bit of a char. I love the chart that you can get on it when you dispatch cock it. You're going to Open it up like a book, and it's going to cook a little bit faster. And you know you're going to get to your meals that much quicker, especially when you start to smell the charcoal and and the crispness of the skin. You just can't wait to dig in. You know, it's just so good talk other seasonings. If he would let's say we want to dry rub, or, uh, First and foremost, Should we let me go back a moment? Should we brine to Brian or not to Brian? That is the question, Ray. You know, coming from a competition barbecue background? Yes, one of the things that we do. When we do our smoked chicken for these competitions is to brine it, it comes down. In these competitions to a one byte contest or tenderness contest. When you're serving you can use this pit master tip when you're serving your friends and family. To keep the meat as tender as possible. A rule of thumb for the brine would be You know, for pieces of chicken, maybe two hours for a whole chicken 5 to 6 hours, and you're going to do this in the refrigerator, right? And if you're going to do a turkey if we if we're talking turkey brandied overnight. Oh, for sure. I think you have to Brian a turkey. I mean to ensure juiciness because the longer cooking time Is not forgiving to the meat at all right. So when you're talking over cooking cook white meat to 1 65 and dark meat you're going to bring it up to about 1 75 1 80 When you cook the dark meat to only 1 65 Going to end up with like a leathery, chewy bite by cooking the dark me to a higher temperature, giving the college and a chance to melt and turn into gelatin, which will keep the meat juicy and tender. And Even for the competition. When we do size, we bring it up to about 1 85 86. Real little bit higher, but it is Brian and it gives you a really tender bite. Do you consider carry over cooking? Like if we were to grill a steak, right? We would bring it up to whatever the desired temperature is, in my opinion, less five degrees because I consider that that steak is going to continue to cook. Right, and I like it. I like it to relax and I call it relax. It's chilling and relaxing. When it comes off the grill the juices recirculate you slice that you've got this beautifully perfect. Bone in prime rib eye steak of my dreams, But when it comes to chicken do you consider carry over cooking? I do Because if I bring that chicken up to 1 85. It's really going to be, you know, almost 1 90 by the time it's rested, right, so I would. That's a good point. I would air on the side of caution, okay? For 1 65. I have no problem going to 11 63 1 64. I want to make sure it's done and it is going to carry over a little bit for the dark meat. Like I said, once you Brian it yes. And let me just say with the brining brining is very simple. It's just as simple solution of water, sugar and salt and you don't add any aromatics. That's the basis. Of it is just the water. Sugar salt, My Brian, like I even have the recipe for the Brian in in my book award winning barbecue sauces. Yes, it's just I like to. It's almost like chicken soup. Because I'm using flavors that complement the chicken, So it's like water, sugar salt. Sliced onion, a bunch of thyme, parsley cracked black peppercorns bay leaf, You know, it's got all these things, but you just want to strain it before you use it on the chicken. I make the Brian a few days in advance, so it has time to really melt. The flavors together. Oh, now that's just smart. I have not heard a chef reference a pre made Brian like that before. And very honestly, I never thought to do that. So all the flavors meld together in your brine. You've had an opportunity to chill it down. By the way, if you've used any heat to dissolve the salt and sugar And then you let the brine sit in the fridge. I assume then you strain it. And then a couple few days later, the work is lesser, less labor. I like that. Because you've planned in advance and then you're brining in a cold, already flavor boosted Liquid. That's genius. It makes it easy when we're doing these barbecue competitions. Sure. If we're going there on a Friday night,.
"barbecue association" Discussed on The BBQ Central Show
"Good evening and welcome to the really big barbecue central show. This is a show that talks about all things important the world barbecue and grilling broadcasting from the rock and roll hall of fame city of cleveland ohio. The barbecue capital of the north coast. I your program hosts grumpy. Happy to have you aboard here on your tuesday evenings alive fire fund and show. This is the week that you have. That the touchstones into a or have a well craft email to blast off to me. Here's how you do that in touch with the show by sending an email to greg at bbq central show dot com or tweet or an instagram said. Bbq's central show anything else. You want to find out about. The show can be found at the main website. The bbq central show dot com. And here's what's happening kissing get the newsletter coming up in about twelve minutes from now. The second tuesday in the first hour of the month of tuesday. I got lost in myself there. Of course the creator of mazing ribs dot com meet had will be joining us. We will be covering the hot topics as what i like to term. As the business of barbecue traeger is made a lot of news in the last number of weeks. Weber has attempted to make some news in the last number of weeks. So there's business to be talked about there then we will take it out of the bull bear ring and we will go straight into the garden where everybody loves to live. And we'll talk about dishes that you may or may not be considering especially if you are one who fashions themselves a green thumb and keeps the garden during the winter or during the summer months and things are coming in rapidly as they do with gardens so meathead will be here to help us and guide us through the garden and to what we might wanna make with the fruits of our labor and then we will move to the second hour. We'll be joined by a first timer to the show. I think this makes what is it now. Three months in a row where we've had at least one new guest here on the show. Twenty twenty one is spawning new guest movement. The likes the show was rarely ever seen. But we have a new coming in and look this is a barbecue and grilling show. I've said it before. I say again but it's not always about barbecue and grilling so if you can't get down with what i'm going to do in the second hour that certainly your choice. You can tune out you could not listen to it on podcast. Whatever but go ahead and blame it on daniel von texas monthly embedded correspondence. I'm sorry texas monthly barbecue editor quarterly correspondent or quarterly guest. Here on the show. But blame it on daniel for the content that i'm gonna bring you in the second hour because we were talking off air number number of months ago and we were talking about podcasts. That we like. He said hey. Have you ever checked out the relative unknown podcast. And i told him no and he had mentioned that. There was a cleveland connection. So obviously that's at the hook. So i listened to the first episode and within the first number of minutes i was immediately and hook line and sinker. I think it's ten eleven twelve episodes. It's a podcast documentary. I guess so. It's not like this show whereas just ongoing but it is a life story and i will be joined by the lady that narrates it and really that the whole story revolves around there certainly major player in the game. That does not jackie but Her father is somebody who has directly affected her life. Both growing up ongoing. And we'll talk to jackie taylor first time or the show about her father and the story that she put together with cadence thirteen. And we'll talk about the width sec program. Familiar with the whitsunday program. That's witness protection. And i think ninety nine point seven eight percent of us have no idea what it actually involves other than what we see on tv and typically ntv. It's at the end of a cop program where somebody has done. The right thing in turned on somebody else in they are sent off to be protected for the rest of their life. But nobody knows what that looks like. Nobody knows what day number two or even day number one looks like in witness protection and jackie's been living it since she's eight years old nine years old so she tells all about it she can tell us all the pitfalls that are happening and what her life has been like in the troubles that she's had she's been dealt a horrible hand a right from birth with her dad and then into witness protection. What she's had to go through there so it's going to be lightning. It's gonna be tragic and a certain degree learning about jackie's life and what she's had to endure. And hopefully we can use this platform to help shine more of a light and get more knowledge out to the masses on what the witness protection folks are going through. Because it's not necessarily the snitch or the turner that sufferers. It's the families that have to go into that in our uprooted and stock were ever their stock to assume new lives. So i'm really looking forward to it. It's been in the works for a number of months now. Huge fan again. it's relative unknown. You can find it on all the podcast platforms. It is a lesson that you should be doing tomorrow immediately after we listen to the show. So that's what's happening meet had coming up here shortly. Jackie taylor from relative unknown in the second hour. Follow me socially if you would instagram twitter and talk at bbq central show snapchat at bbq central high. But give you the raw handle for years. I i guess. I didn't pick bbq central show for snapchat. But i don't really use it anyways. Who cares for live. Video feed you can find at facebook and twitch slash bbq central show also on youtube slash. Our dear mp. There's also to free podcasts. ad free podcast feed options. You can become a patron over the patriots page which patriot dot com slash because central show. Or if you listen apple podcast you can subscribe to an ad for experience right in the app. If you live. And or around. Everett washington at the end of the month. You might wanna stop out at the semi famous. Dave anderson's barbecue restaurant at the everett ball in everett washington. It's the pacific northwest barbecue. Sanctioned barbecue event it's going to be judged by what they're terming. Kcbs trained judges. Whatever that means there will be free samples and other such goodness. So if you've always wanted to visit a barbecue contest it is. It is not you are not. It is not pay. Cbs sanctioned event. It is sanctioned by the pacific northwest barbecue association although they do throw. kcbs in there for some reason. But if you've always wanted to see how a barbecue event works in some former fashion than get out to the everett mall in everett washington and check out that barbecue. Vanity semi famous dave's barbecue restaurant at the everett mall in washington august. Twenty ninth also because it is something that is continuing to sweep the nation if you can believe it or not the mexican dish that people were laughing at the ad. That's not. Maxine can schori yes fan of the show. Brian ashman emailed this in the other day. That's right. That's the district story polio. You got beans and cheese. They're on the bottom right. You got your rice top right and then taking up. That whole left side of the plate got what is grilled chicken breast along with theresa. Sausage cheese melted on it. I'm sure there's them tortillas probably just off on the right hand side of that you can see him in the aluminum foil mix. All of it together slammed in that tortilla. Oh my god it's a mexican culinary treat the like you'll never seen.
"barbecue association" Discussed on Digital Hospitality: A Cali BBQ Media Podcast
"Every business needs to be digital. I every business needs to be in the hospitality business. We are a barbecue restaurant that became a media company. And how did we do that. We did that because we opened in two thousand and eight the height of the economic recession and we had no idea what we're doing didn't know how to run a business. Didn't know how to do a weekly profit and loss statement. Didn't know how to get people to come to our restaurant because it was an difficult location in san diego. So what did we do. We did everything. We failed all over the place. We did all different types of marketing. We advertise in the yellow pages. We took ads out in the local newspaper We went on local radio. We literally did anything and everything. Buy one. Get one free group on. But ultimately what started to be successful was learning how to do social media marketing digital media marketing understanding that there are free tools on the internet and more specifically on the smartphone that allowed us to build a community build a brand and to get people to care about what we were doing. So this podcast is an extension of behind the smoke which is our first podcast bringing people behind the business of barbecue but now more specifically it's about digital hospitality. It's about the world and all the things that go around all of us every single day. We're using incredible technology every single day. The power of the smartphone in our pocket that we can connect with guests all over the world experts all over the world. People that inspire us to do better to be better. People that are playing the game within the game Today's guest is coming all the way from the other side of the world Super grateful to have been arnott. He is the host the mc of a number one barbecue podcast at number one barbecue website. It is at smoking hot. Confessions and he recently launched meat and fire media services. Which is something. I'm super excited about ben. Welcome to the show. Thanks made it's great to be here. it's It's a sunday morning here. Some kicking off my day talking about barbecue and digital media two of my favorite things. I can't think of a much better way to start a sunday. Why truly truly appreciate the time. It super exciting for me Because we met through national barbecue association so we met back in twenty seventeen At fort worth texas you had entered into the audio category for best barbecue. Podcast behind the smoke. We're also in the audio category but one of the cool things that we talk about on this show we talk about with barbecue but we also talk about with media and marketing is a rising tide lifts ships so it was never a competition it was. How do we get to meet another podcast. Or that's how. I met over the producer of the show. That's how i met greg. Mp the host of the award winning longest running barbecue podcast Barbecue central show..
"barbecue association" Discussed on The BBQ Central Show
"It was scheduled for august. It is now back on for march eighteen through twenty in memphis. Same schedule everything. Just go to amazing ribs dot com slash memphis the only conference in the world for barbecue lovers backyard barbecue It should be a lot of fun. We've got some good speakers and the other pit of inflammation is is. We broke the seventeen thousand member mark on the pit master club and that now makes us the largest barbecue association in the world. We are officially larger than kcbs. Now that probably won't last. Kcbs lost a lot of members last year. Because of covid. And i'm sure they'll come back and pass us but for this shining moment we are bigger than kcbs. Look at this guy. Congratulations meet had You can help further the cause if you are not a member of the pitmasters club by shocking less than twenty five dollars for membership over the course of the year and have access to all sorts of great information and message boards and all that stuff meathead. Thanks so much and we will see you in june. Always good to talk to you greg. And the central lights there is meat head from amazing ribs. Dot com swath. Seventeen thousand members right there. Look at meathead. Go bigger than kcbs right now. That means it's probably seven or nine times bigger than nba right. Maybe fifteen times. Bigger than than bbq. It anyway. you can find meathead right here on the second tuesday of the all talk to you. Quickly about cosmo's q. Based out of. Oklahoma cosmo's queues. Ben providing both backyard and competition cooks world championship. Level rubs sauces. Injection soaps and brian exclusive wing. Dust is also available on the market right now. Best of all the products are made right here. The states with all natural ingredients cosmos q. continues to break new ground and the rub seasoning sauce and injection world. The results proven not only on the competition trail year after year but also proven in the backyard as well or more backyard warriors looking to step up that barbecue game and take it to the next level no better or easier way to do that than by picking world championship sauces objection to marinades. And that's exactly what happens when you choose cosmo's q. Not only is the barbecue game cover but they have that grilling game covered as well. Whole out of products to help amp up that part of your outdoor cooking repertoire. By the way cosmo's knows that thinker to about grilling after all he is a world championship. Steak cook head on over to cosmos cues website right. Now cosmo's with a k. The letter q dot com. That's cosmo's k. The letter q dot com as you checkout use promo code spring. Bbq ten all one word. Do it together. Spring bbq ten and that will get you ten percent off your tire. Order at cosmo's q. All the products that you want injections marinade the rubs the wing dust which i'm falling in love with each day. You could save ten percent off. The entire order was spring bbq tant. We've run a little bit over. We will go ahead and catch up. Then get over to the second hour stick around. We will be right back continuing to produce incredibly mediocre content in an exceptionally professional way. You're listening and watching the barbecues central show once again. Here's your host. Greg ramp and this portion of show being brought to you by fireball to firebird to drive and firebird to fro monitor up to six different temperatures simultaneously connect to wi fi for cloud based monitoring or connect via bluetooth. If you have a lecture google assistant your home. You're in luck because firebird fully grade with both find out more by visiting firebird dot com or call eight one six nine four five two to three to steve the chat room the greg mr thermo works his restaurant stake. Just give cooking instructions by time. Technically yes steve. However and i say this with peace and love to love peace and love through the time i learned how to cook those bubba burgers medium heat. Four minutes and fifteen seconds. I many handfuls of times i was using my thermos pen to make sure that they were at a temperature that i felt comfortable with and at that point it was just time. So i'm giving you time now but it has also been thurgau worked. Fear not by the way i have breaking news. We have to push off the embedded correspondent segment at least another month for shooting the ruth chris plates five hundred degrees simply because the ruth chris. Here in cleveland has closed. Gotta wait until. I got on columbus next month at the top of the bunk so we will have it except it will be at the end of june and not the end of may. Let's go ahead and break for the second hour and bridge top and then we will get to jerk charcoal after that stick around. We'll be right back..
"barbecue association" Discussed on The BBQ Central Show
"Pants on and not have to answer to anyone. We call that porcupine barbecuer. I come from a way to clint. Can't we'll joining me or clint. So you spent some time. Maybe a day at the national barbecue association convention b. a. or whatever For the fo an. I have had a long standing self conference with me. Is this something that i want to go to something that. I don't want to go to when i talk to people and there like anything for you and other people like you should go to. That is good for you. And so i trust your opinion and value your opinion on that So i guess for me personally is something that i should attend a and then b maybe set the stage on what it is and kind of what your take was the whole deal. This was the first time that i. I've i've heard great things about heard. It was in nashville this year. Which is only about a three hour. Drive from me from memphis. Plus she had this other expo going on so it was perfect storm to hit up to nashville and check it out a. You'll me personally. I don't know if it was the best fit you know. I don't have products. I don't have a restaurant. I don't cater anything. Like that and a lot of the conference was focused on on trying to build up brands. So you know for me personally. As a media person at a lot of stuff already knew was far social media reaching traditional media how to promote your brand etc But it's also good to go and see some familiar faces and and hang out From restaurants standpoint or somebody that has sauces and rubs. I think it's tremendous. They had some really great speakers. Dr greg blonde us you know me. Ted's scientists did an amazing discussion. The actually went on for about half an hour. Forty five minutes longer than he was post to They had things on copyright and trademark. The beef checkoff people did our discussion on the cuts of beef. You can be looking at now. That beef prices are so high One on on catering waste to step up your catering game like i said Media stuff all of that so it was cool stuff but more geared to somebody that either has product or is in the business. I'm the whole. Yeah i mean i think I wasn't there for the keynote speech. But myron mixon sensually said we can talk all day about how passionate we are about barbecue. How much we love it. The community and all of that but at the end of the day you wanna to get paid and that's what most of these seminars were about. Is how to pay to get paid how to how to maximize profit. Yeah exactly true or false barbecue. Legend myron mixing has fallen into barbecue. Alumina true or folks whoa. I'm not touching that one but if you want to find out the answer over to the bbq central show dot com in the show notes. We'll take you to this complete episode. Glenn can't well one of the lesser known but most prolific as that cropper one of the most prolific barbecue content creators. ever go. Check out what he had to say. a lot. more in this episode meathead. I think chad words in here. It goes on and on and on playground. That's make sure you check out. The butcher shop on their facebook page facebook dot com slash. The butcher shop shop spelled s. h. o. p. mentioned barbecues central show. And you're gonna save ten percents off your order from them and until next time on the best moments of barbecue central show in ten minutes or less. I'm host john solberg. I look forward to talking to you again soon..
"barbecue association" Discussed on Digital Hospitality: A Cali BBQ Media Podcast
"Diego's laughable when you go to kansas city barbeque society or national barbecue association and talk about the barbecue meccas of the nation. But we learned how to do it the right way we had mentors. My mentor was gene. Gorka chair he taught us kind of sam. Said you gotta know what you don't know. And we knew that we needed a specialty in that specialty was barbecued. But i wasn't going to be the one. You know the pit master behind the scenes. But i was gonna find somebody those gonna help bring on this culture and then we immediately company. That was around twenty seventeen where we started publishing podcasts. Sammy started our friendship. I had him on a behind the smoke which was what digital hospitality was before and i asked him if he was going to be opening up a restaurant he said there was no chance so now i've had him on the podcast. I believe four times. We've had him on the podcast. He has i think four restaurants so he's by far surpassed how many restaurants we've opened But we're hoping to catch up to catch up with them with some of our ghosts location. So as we'll make a little list as we go things to know the entrepreneurial worl- don't do what you can't do find people to do that and clearly never say never yes never say never never not in the media. I had absolutely no intention of opening a restaurant. Now i'm happy but it works for me because the relationship that i have. How do you guys split your time..
"barbecue association" Discussed on The BBQ Central Show
"Rusting now man. I've tried hundred times. I use my smoke ex. I have that little thing that comes with me. And i can hold onto it and set it up on my coffee table. I'm watching jazz games. You know and just watch it. And and i don't have to mess with my phone at all. Turn it on get greasy. None of that. I really wanted to it. Just didn't it. Maybe it's the stuff. I'm using which you know to be fair as a lot so i don't think i'm gonna ever use wifi for me. Just doesn't make sense. Unless i'm you know i can see it being cool to us because i do document my cooks a lot especially in competition to be able to see the fluctuations different stuff in certain temperatures outside. Because it's really cold here. It'd be nice to see how that pit runs consistently you know and it has those graphs and stuff. Which is the only thing i could see myself using at four but again i just don't have the patience for it so i'd rather just have that little connection to my smoke accent today. What about john. Well for me. I do use it. And there's only the only reason. I use it as i write product reviews so i want to have a really good familiarity. I want to be really familiar with how wi fi works out. Different manufacturers how easy they are to connect and it's one of those things a lot of manufacturers. If you don't use it you lose it. So i do use it on wi file. Wifi enabled cookers own to stay familiar with it. If i'm cooking for myself on anything else. There's nothing wifi attached to that thing at all. I don't even want to use a remote read thermometer nine times out of ten insta read. That said i'll cook. But i do use them for that one purpose. All right go ahead give us a couple year agenda items here for us to toss around. Okay i've got one main. One one thing about the wi fi the best use of it is the pellet sensor so when you're almost out of pellets it'll ping and let you know that you're almost about i. I do use it for that. I actually ran out of pellets on my ranger this weekend. So that the sometimes you you better be careful. What what you get used to okay. We're in texas of course when we get mad. We we to secede from the union. So what are we doing. We have yet another texas site sanctioning body. That's that's come out so you know we've got ibca everyone's familiar with ibca we've got we've got lonestar barbecue society. We used to have the gulf coast. If you remember that and then Central texas barbecue association and last year. I didn't even really know about it but it started up. It's called the texas barbecue society so now we've got the new one if you haven't heard it's called the champions barbecue alliance and it's been started by fred. Robinson reidy trevino two well-known cooks in the in the state they've if rusty you may have met at the up at the american royal. Fred i think is the reigning american royal champion. If you will so There was a little snafu with ibca and and The memberships that lapsed with the with some board members including fred and roddy and stuff. And so they were unable to participate in in the function of the board and so now they are going off in starting on their own and they've got a lot of support You know they're trying to fix some of the things that are wrong with texas scoring. You're gonna have score sheets. They're gonna score sheets. They had their first trial Conscious this weekend with twenty teams. They're going to score sheets with comments. They're going to have. We'll have four tornadoes. They're adding pork you just like. Kcbs to the the turn-ins so and then they're going to be one hour apart so we're only going to have two rounds now. Different than you know the survivor. You know that we have in texas and stuff. So they're fixing some of the things that are that are major problems in texas if you if you have twenty teams or one hundred teams. They only really call out the top ten. You don't know if you've finished eleventh or or one hundred now you're going to know where you finished if you're first or if you're dead asked last so you're going to know that so. They're trying to fix a lot of the problems that that could have had with texas scoring all the all the judging is going to be done on mobile devices speaking of you know wi fis etc. All the judging is going to be on appearance taste texture and appearance is going to be. The you know the Less than taste and texture but there is going to be some some grading on appearance With different than you know in the past it was just one score so You know fifty bucks a year to be a member in those sorts of things so it. I think it's gonna be interesting. So as as they go forward you know competing against Ibca in some of the other sanctioning bodies and they have designs of going out side of texas. John thought i got nothing on that one. I can't say no. I'm not saying it. I'll say later rusty. I think it's great man more barbecue stuff to cook. That's sign me up. Dude i'm to texas. That's gonna be awesome. I'm really excited about it. I think fred's a good dude and i I saw some videos are doing and at the first cook they had you know. And it's just it's going to be really exciting so I i mean. I've been made me go to texas anyway so i might just out there. Doug maybe you can meet me out there and we can finally compete head to head I think rose down the challenge to doug. We're gonna we're gonna go. The gauntlet has been thrown. unless right. well. I mean. I i've had Any number of really good conversations with fred romas here on the show i think from a cook standpoint. The few as prolific winning really big contest is. He's had you know many of the best barbecue competition cooked across the country. Consider fred to be one of the most accomplished barbecue cooks out there. And he's done the texas style fees done. Kcbs stuff he's done world through championships and finished. I think he'd reserved the One of the year's over at World through championships. So he certainly could cook. There's no doubt about it. You know from a competition standpoint Let me preface this thing. I'm not a barbecue competitor. But i've been around since the show has been born if i if i have the number right if we can remove texas gulf coast because that was swallowed by. Ibca right a couple of years ago so there's one two three there's five existing competition sanctioning bodies in texas ibca lone. Star this ct. Whatever the hell you said it was the texas barbecue grand champion thing and the the new one texas bobby. I forgot to mention their texas barbecue. Society is molding into the champions barbecue alliance thus the alliance so we're still back four swallowing it. So in one state there are four different sanctioning bodies to me. that could wreak of. If you have two quarterbacks you don't have one Certainly variety's the spice of life. But as you go through the rest of the country you have florida. Barbecue association I think there are still like south carolina barbecue sociation Might be still existing. You have kcbs. Obviously and you have the saint louis barbecue society. I think that might be it. So the memphis. Yeah okay For one but so you so you you either have exactly. The same. Number of sanctioning bodies for every other state. Outside of texas and texas has the same amount within. I think that might be a little bit of a of an issue. But i don't know. I mean a fred fred and rod or beside it was or putting this together and They.