6 Burst results for "Bill Gillespie"

"bill gillespie" Discussed on WGN Radio

WGN Radio

05:09 min | 4 months ago

"bill gillespie" Discussed on WGN Radio

"Studio on Memorial Day. We're talking a lot of food. A lot of great beverage is making a lot of people hungry. We had Justin Green up from Weber. Steven Raichlen talking about his new book, Bill Gillespie from smoking Hogs. And for those books, people are texting in pictures of what they're making today. 312981 72 100 At the end of the program, we're gonna give away one of each of those books. You can read about it, but at some point you're going to need to get the equipment to get it done. And when it comes to Chicago, and people know that from all over the place, I'm sure people make a pilgrimage for the taste buds from all over the place is backyard. Barbecue in Will. Matt Dan. Marguerite, Those guys have really what is a Taj Mahal for the taste buds? Not only do they have all the equipment from so many different great things that we've been talking about today but also classes and books and everything else is just a very cool place to be. Dan is on the line. Dan Happy Memorial Day. I think you Dane. Good to talk to you. It is good to talk to you, too, As we get to the point where things are kind of opening up. This is the kick off the summer. You know the people that come to backyard barbecue You guys were doing doing it. You know you're around all day could be a blizzard. Everybody still doing it. But for the general public, this is kind of when they mobilized, right? It is. I think it's a true sign of the started grilling season, even though I like to think it never ends. I think a lot of people's minds. This is it. A lot of people are grilling today. We had way had the folks from Webber on Bilge lest we talked about the smoky mountain we talked a little bit about. I mentioned it. You know that and for all the people out there that are trying to limit that barbecue. And grilling enthusiast in their family to just one thing, right? You know that. You know that you can't have enough and they all do different things. I've got maybe 10 different things. I'm sure you have a bunch as well. So talk about some of the different things just kind of the the range that you have it back yard. Well, The rain's like in charge. When you talk about weather, I think the Weber cattle which we shall in a number of shapes and forms, but terrible cooking. We shall the weather. Obviously three iconic piece and we sell Haiti Basically, shall he k grow? We saw the good one line of smokers. So you know, we really sell a lot of chuckle grills now, whereas in past years you know, we vice will probably more dance girls, which was still do but I think I told you to feel like the last five model that you know. It's like charcoal just keeps going up. Charcoal grilling. I should say yeah. You know, people had a lot of time at home. So there, you know, I don't know why they ever left. But it seems like they're coming back to it, You know? Yeah, well, you know what? I got to see that too for and I was many years ago before I was in the in the crowd of initiated and enlightened. I used to think well, gas girls the way and there's nothing wrong with a gas grill, and I would encourage everybody to get Get one of each or at least you know a couple different things because the gas girl has its place. It's fast. You can do certain things on it that you don't have to get the you know the other the charcoal grill all ready to go. But really, though, and Dan, you'll share this right to the charcoal, you know, for the flavor that it gives its worth the extra time. Yeah. You know, if you've got a charcoal chimney in a certain things are not going to take that bath. You You can use lump charcoal, and it likes a lot faster than for cats just because of the own natural state and No. You gotta get your gas girl for 10 minutes anyway, What's another five minutes? I think, you know. And if you have the chimney there, too, then you don't have to use the lighter fluid. That was one of the things that I always hated. Cause I would just squirt lighter fluid all over everything my stuff. I was surprised. It tasted like lighter fluid when it comes the lump charcoal and this is where you guys really stand out as probably in the Midwest. Maybe even like a greater part of the country is like for big green egg like you guys are the go to place for that. That's where you use a lot of that. That hardwood lump charcoal and the results that you get off an egg. Is just so much different than maybe some other things. I think you could do a bunch with a different things. But talk a little bit about how special the eggs are. What I love about the egg is you know today If you're hanging out your backyard, you can smoke ribs all day. You know, Tomorrow you could find out the steak and cook it a 700 degrees and share the nicest ache You'll have anywhere and then you could use it is a wood fired pizza, too. So it as very you know, a lot of versatility out, which is nice and temperature control is very precise. So a little bit of a learning curve, but I tell people don't start with $150 tender line by a $5 pork tenderloin and try that, And there's a bunch of sizes, too, so you don't have to necessarily think because they are heavy right and it may not fit. You know everybody sing. But there's like the You know the minis and you know all the way up to something that's really, really big. You could start wherever you need to. Yeah, I took. I took my mini Max on vacation last year. My wife and I now at home, so I don't get a lot. Uh, I took. I took the mini max Toe Michigan last week or last summer for our vacation. I cook for 60% off all week long. It was great. I saw you guys. I saw those vacation photos that you posted of you and the mini max writing Space Mountain. You took it to Disney world. I'm surprised they let it in. You guys They're looking and well, before we let you go..

Steven Raichlen $150 $5 10 minutes 60% Chicago Bill Gillespie Marguerite Matt Dan Justin Green Dan 700 degrees five minutes last week last summer Dane Tomorrow last year 312981 72 100 10 different things
"bill gillespie" Discussed on WGN Radio

WGN Radio

02:31 min | 4 months ago

"bill gillespie" Discussed on WGN Radio

"The backyard or wherever you are with his many family and friends, as you can, and hopefully enjoying some some good food as well. We have. We've had a couple. Great. Well, we've had quite a few great guests on a couple of them happen to have some great books, and we're gonna be able to have those books one Copy that we could give away to listeners and all you have to do to be entered in the For the opportunity to get the book is just texting. Maybe a picture of what you're cooking or something that you may go ahead and do that 2312. 981 72 103 12981 72 100 Brendan, We'll take a look at those and then we'll put him on sort of a hat and pull it out. And we've got one of Steve Reich Lynn's book. His new book about grilling vegetables. Don't be afraid. If you listen to the interview, you know that there's more. There's some meat in there, too. And then there's also some vegetables. There's some dips, insides and slogs. There's deserts. There's some great stuff in there from Steven Raichlen, then you know him. Barbecue universities. Multi time James Beard Award winner multi time best selling author. He is absolutely awesome. Then we just got done talking with Bill Gillespie from smoking Hogs World champion pit master in his book barbecue hot and fast. This is a game changer. Because because you've got the Weber Smoky mountain, so you gotta do you want to go out and get one of those and again he has no affiliation yet. With Webber, but but loves it, And it is a great way to get in there and be able to create some of those masterpieces on the barbecue side and do it in in really a quick time to be able to make competition quality ribs in a couple hours. Risk it in four hours, and this guy knows what he's doing. He's won multiple world championships on the barbecue side, Awesome guy, Great book and all you have to do to be entered in to get one of these. We're going to send one of these books out to a lucky Lucky and and tasty listener 312981 72 100. So we'll have that ready to go and text in the picture of what it is that you're making. And then we'll talk about that a little bit later on in the program as well, 31 to 91 7200. You do want to give a call, maybe share Something that you're making. You could definitely do that. Or give a shout out to maybe you know of a memorial Day veteran in your family or something like that back half of the last hour. We're gonna have some opportunities to do some life stuff and have some listeners join in, So it's gonna be great coming up. After this break, excited to have a guy that really does embody both the food side and support for the military. You know him from restaurant Impossible. One of the biggest stars on the food network. Good friend, chef Robert Irvine is going to join us, So keep it here. It's Dane on 7 20, WGN. Well,.

Bill Gillespie Steven Raichlen Robert Irvine Steve Reich Lynn 312981 72 100 31 Brendan 2312. 981 72 103 Webber four hours 12981 72 100 both James Beard Award Hogs World One 91 7200 one Copy one of these books couple Multi
"bill gillespie" Discussed on The BBQ Central Show

The BBQ Central Show

13:16 min | 5 months ago

"bill gillespie" Discussed on The BBQ Central Show

"Privy to a name or knowing if it's a chain or franchise or not or just independent. Do you think the general. John jane barbecue eater would know if they're at a chain or an independently owned position. I i think there's two factors to think that i think the the market i can tell you what the ratio is but i think it breaks into two camps. I think one camp probably doesn't know and probably doesn't care you know what they're looking for. Is you know this looks nice. And it looks like it's clean while lead or you know there's nice table tents and things like that and this is what i like and then i think there's a whole another segment of barbecue consumer who A if they think it's a chain going to already be negative Predisposed to are they go in and later find a has the chain they actually enjoying it up to the point where where they say always say. This is a chain right. I don't like as much as i used to. Because in their brain the chain has a has a big impact. One of the curious things that's been happening in the barbecue world lately just in the past ten years or so east not matter who was back in the kitchen right. And who is back manning manning the pits In the back the the the the cooks weren't really famous. If you think about the barbecue empires from twenty thirty years ago. It was the restaurant to zoos names or on that but just in the past ten years with the rise of kraft barbecue. There's been this returned to all the intensity and into wanting to you know. Know your pet master and have a face on there so you you've got this interesting dynamic where the story is becoming very important. And i think that's sorta started work yet to change a little bit and what you've seen is a lot a lot of the big chains that were founded by somebody. The founder went away and then came back. They actually brought the founder back in. So i think. I'm thinking sunny. Tillman with with sonny's barbecue and dave anderson famous. Dave of famous dave's both of them left. Businessmen came back because it's good to have that face of the person That that's a frie- the chain because people want that kind of authenticity in that kind of understanding who's behind this name. Who's doing the cooking. Do you have a thought on who you think. The most underrated barbecue chain is out there. Currently and who the best is now. I really don't. I don't have a the big chains the really large ones. I mean that's one of the the the dynamic change restaurant it's going to be you're not gonna really get usually just terrible food poisoning everything like that. It's usually going to be pretty pretty good quality but it's not gonna be great quality certainly if you look at my top. Fifty list differs living. There's not a whole bunch of chains on. They're the ones that are on. There are the ones that are call early stage. Prochains i think of Pat martin of martin's barbecue joint which has about. It's i think he's closing the ten restaurants in a couple of states. Now and that's one of the ones that i would definitely in my definition of chain And actually with southern living we've been going back and forth the editor's trying to codify definition a little bit to try to figure out what what qualifies as a chain martin's barbecue joint would but i still think they do a lot of things right and they have a lot of of of character and so i think that's one. I'm not sure if it's under any. Because i think it's pretty pretty highly rated but certainly of what are considered the chain. That's where bubble store the top of a of of molest dicky's the biggest at this point. It's a can't ever keep track dicky's as either. The biggest is certainly. I think has it's been expanding rapidly overseas so definitely has like the most countries under its belt for a long time Sonny's which is based in. Florida was the biggest thing. Dickey's is now a clips them Famous dave's is is growing and it's been Private equity money or actually. They're publicly traded company so they they've been growing expanding but i don't think they're quite to the scale of dickey's yet as far as i think. Dickie's is the largest but Just by like store count broader moss. Joining us here on the show talking about chain barbecue anything else you want to add to the chain conversation before we move onto books not not too much other than just i think it's. It's a murky subject and kurdish people. Keep try to keep myself and urged people to keep an open mind when it comes to to chains. But i do think. I think it's just the dynamics or interesting of what happens when a restaurant yo is trying to grow beyond two or three units in somewhere between two and three and the twenty. There's an interesting little sweet spot where you can grow where you can't go ahead and hit up robert moss's website if you want more info on chain barbecue but will transition over to book. Springtime early summertime is the wheelhouse for live fire. Cookbooks and you seem come out by droves certainly this year no stranger to a number of new books. Myron remixing his out with a kito book. Rodney scots out. With finally adrienne miller who we both know and has been a guest number of times here on. The show was out with a book that is doing exceptionally well. As you peruse the landscape of barbecue books that are live. Fire books to the sheer. What sticks out would you like. what don't you like. What's a gimmick. What's not not sure. If i don't like per se because i think there's is a lot of the same one of one of there's some interesting things i think there happening Happening this time around or this year is true. That every seems like every all probably won't bring out the barbecue books in that late. April may timeframe because it's barbecue season in my first thought was well that doesn't make sense. People cook year round. But also more you look at it. You realize that every may Editors in magazines are looking to do barbeque features. So if you have a book coming out right then it's a great way to get press whereas if you bring one out and say november people aren't necessarily going look for it I think it's interesting the way that the the book sort of follow the larger trends of what's going on and you sort of you know it's tough because a book doesn't get published in three three months. It is usually two or three year process from the time that publisher selects the book until the right completes it and they get they get through the publication process but it i think it does reflect some of the trans when one of the things i thought was interesting Coming out this year. There's a patriot. Publishing brought out three books all at one time. And i think it shows just the way that they're I think the rise of sort of branded barbecue equipment is really start to shape. The market so These books are all sort of Well they're based on different things. So one of them. Adam mackenzie book. Did a book called weekend. A weeknights smoking on your traeger. So it's focused particularly on traeger and it has the subtitle other pellet grills but tigers in in big letters and then there's another one bill gillespie sort well-known competition veteran Did a book on. I think so. Hot and fast on your weber spoke mountain cooker So it's really for smokey mountain. They're similar bullet cookers and then There's another one that came out. Same press is really about four fundamentals smoking and it. It looks at the different types of cooker. So it's those are being called out specifically. I think the idea is that you've got a lot of people buying or getting these these these new cookers or grills for the year for either ryan or a gift and then look out in the book to master that that happened last year as well. They're a bunch of books came out that were there. Were focused on that and cures enough. I got hit up a couple of times from folks. Who said hey. Would you like to write a book on on a cooking. On whatever appellant griller various models not passed on them. Because that's just not my thing but publishers are actively out looking for somebody. It's not like some guy. And says i really want right. The ultimate book on the the weber weber kettle. Oftentimes it's weber. Whoever you have the manufacturer is who's actually gone out and looking for someone to a payday smell or no. I guess it depends on on how you look at a you know ones getting rich off off of those books. I mean the best way to make money. You know selling cookbooks. Or selling books to become rich and famous and then write a book The sell out of copies but usually yup sure is going to well. I guess he's so well known but now it's it's. It's not a huge payday for somebody. But you'll pay you'll pay you know. Pay the rent a little bit and it may get you noticing and get lead to other things so it's usually more of a stepping stone. Then a great. I published this one book now. I'm done for five years. Robert got about a minute left. Let me ask you as we transition outta here. Barbecue hall of fame will be announced tomorrow so in no particular order of course Go ahead and give me your nominations. Yes i'm or talk through the diner. Who three picks did you vote. I can't i. Can't i can't reveal that sworn to secrecy. Why not nobody cares one. Vote or anything right. I mean you can tell you. Well if i was just your best nominating committees not not. But i'm happy to talk about. Who who who stands out to you or i mean. There's six of the nine or repeats. Meat heads a third pete in a row. Actually so i mean it's i would say it's certainly admirable for those names to get renominated because they are thrown back into the main holding tank and then basically ry argued for so there's obviously some type of deserve nece there to get put back at absolutely and i think that what my biggest takeaway from the list is strong list down to nine was really tough and we really went back and forth a lot of different things. I think if you look at the new names that are on this list Which i think is all gates at mitchell and joe. Dreger me all three of those. Those guys are legends. and so you know. There's nobody on that list. I don't think anybody would say isn't deserving all famous more just a question of is this the year or do they just hang around in and they'll get it next year So i think at this point it's almost down to Maybe like the full panel who they know better for that. Because i think from a quality standpoint all nine of those the finalists or any pick. You'll you'd have to say that's a pretty good pretty good class of inductees. no doubt about. We're talking with robert. Moss the website robert f moss dot com. Check out the chain barbecue. South dade wrote a bio two. And be sure to tune in right here tomorrow at three pm eastern as the barbecue hall of fame class of twenty twenty one is revealed. Probably always appreciate the time and the inside in the research and we'll do it against all right. Thanks greg. I appreciate you gotta. There is robert moss right. They're breaking it all down when it comes to chain barbecues. Did you know that there was that much information. Of course you didn't. That's why you're tuning in here. To get the best info i thought for. I had him for a hot second on revealing who he was gonna put in for barbecue. But i know derek riches is gonna tell me who he would put into the barbecue hall of fame. He's not on the names committee. He's not in the barbecue hall of fame. Which is the driver for. So i know he's not voting so he'll be happy to give me his thought. But i i will tell you all the good things about green mountain grills proper moss just talked about pella cookers or very popular there are books dedicated the pellet cookers i would imagine next year you will see a number of other barbecue books dedicated to pellet cookers green mountain grills are some of the best helicopters out there on the market right now a couple of different options. If you want to save a couple bucks year a little bit of a frugal backyard warrior. Go ahead and check out the choice line. Now it doesn't have all of the internal me probes and the wi fi can activity and the app access and all this other stuff. But it's still very good on size yet. Jim bowie. That's the biggest one yet. Daniel boone mid-size so if you want to save a few bucks go choice line now. Do you wanna amp up a little bit. You have a couple extra bucks burning a hole in your pocket you can go. Prime plus scott headlamps in the main cooking chamber. It's got a front shelf. it's a little bit. More of a robust build on the chassis peak windows on the main cooking chamber and the pellet hopper to internal be probes the yes wi fi. Yes app connectivity capability. You can increase decrease the temperature of the pit if you ought to all through the app all the good stuff there. That's the prime plus life selling through a dealer network. Forget about that rogue dealer the cosco go through the dealer network near you go to green mountain grill dot com check out. Where the dealer is that. Go get educated into way. Go success right off the bat. They have sauces rubs and all the other stuff to green mound. Girls dot com so visit at check it out and go from there. Green mountain grills were back with derek riches. Right.

Jim bowie Adam mackenzie Myron Robert dave anderson five years Dave last year twenty thirty years ago six tomorrow Tillman Rodney next year two two camps three year two factors robert both
"bill gillespie" Discussed on The BBQ Central Show

The BBQ Central Show

08:08 min | 1 year ago

"bill gillespie" Discussed on The BBQ Central Show

"Butcher Shop purveyors of Highly sought-after one hundred percent awestruck and non crossbred why Lara nine briskets and there's always hand-picked just for you to put your shop has been retailing the finest Meats for the past fifteen years and is run by the father son team of cabin and Jordan green every week. There are shipping out competition Quality Meats to the biggest names in the competition seen across the nation simply put teams who use the butcher shop wage. And they went off and not a competitor, but still have an eye for the finer Cuts in life. Great news. The butcher shop is shipping some of the finest Prime dry-aged Australian. Wagyu and Japanese Wagyu steaks. The people like you and me who aspired to be the kings and queens of their culture sack The Butcher Shop always has Berkshire, Hard Rock allegiance to Iraq and Prairie fresh all-natural pork in stock. And again, it's not always hand-picked for you. You might be saying to yourself John all this sounds fantastic, but what about some exotic stuff? Well, rest easy knowing the butcher shop will get you your next elk steak or camel roast out promptly. Yep. That's right. They've got camel. Let's review the best competition brisket check the best pork selection check giving you a better overall option to cook at home check off. So give the butcher shop a call today 850-458-8782. That's a dog. Order each and every time you can also interact with them on their Facebook page facebook.com. / the butcher shop shop is spelled s h o p p e The Butcher Shop home of the one hundred percent Australia non crossbred. Wylarah 9 plus briskets. And here's what's going on in today's show. We're going back to October 27th. 2015. Greg is going to catch up with college Cupid Master himself talked a little barbecue. Talk a little SCA. Let's go into it. Here we go. My next guest is seen on the competition barbecue Circle, but this past weekend went down to Texas for the Steak Cook-off World Championships. And all he did was walk away with the first place trophy here to recap the wind talk a little steak cooking is the Pitmaster of Kosmos Q competition team Darien cuz Ravi joining me here on the show Darren. How are you, buddy? I'm pretty good. How are you doing? Absolutely fabulous, my friend and I appreciate you joining me tonight. So last to get to when it comes to talking about the steak cooking and all this great job you did down in Texas. But if you could can you talk to me a little bit for the folks that you know might be just tuning into the show for the first time or haven't gone through the extravagant run of archives here on this show, you know thought about yourself kind of how you got in this whole competition barbecue thing. Well, it started ten or eleven years ago. We just you know, I I guess mostly like everybody else see something on T and think you can do it and then we we find a competition here close. So we enter that was lucky enough to get our name called and just get hooked ever since and and you look back be honest with you. Just been just been going out of every year during if you if you hadn't got the first call as it's something that you still would have did not enough fun at the first one call or not where you would have went back anyway. Yeah. Yeah, we had a good I did a lot of work though back then ten years ago. It was a little lot different than it is now now I'm back until 6:30 in the morning. We're back then I never went to bed. So but I still would have went back because you know at the end of the day man, I just love home cooking and cooking aspect absolutely love and not to mention the socializing with all the people wage and you know now over, you know, ten eleven years. It's become a family so, you know, I look forward to to seeing you know, my family members on the weekend and just catching up and down hanging out and Cooks BBQ. Let me ask you a quick question. You know, when you look at it ten years ago 11 years ago just said you're up all night and and there's a lot more I guess quote unquote work or labor and birth. Of then you're doing now was it a different product back then is it was at one that can compare to what you're doing now, or are they completely two different worlds? In my opinion, they're two different worlds with the the evolution of the barbecue, you know products the injections rubs and marinades jokes back then they were around but they weren't near as refined as they are now and and not to mention the equipment has changed a lot better. We've learned a lot so that the whole evolution of barbecue in my opinion has shifted forward not to take anything away from you know guys that were doing back then because if it wasn't for them, we'd never be more at during cuz Ravi joined me here on the Shelf from Cosmos Q. We're going to go ahead and take a look back at the Steak Cook-off this past weekend down at home. All right, so, you know, there was a huge barbecue competition this weekend number of other ones too, but obviously the most well-known one was the Jack Daniels. We were just talking to Bill Gillespie about that this past segment also log Was the sca event that the big Steak Cook-off. So is that something that you had to qualify for previous to getting down there or kind of if you can kind of give me the the run-up to that steak tough situation. Well unbeknownst to me. I thought to be honest with you. I really didn't know much about it. We were actually going to meet the boat rides up at a competition, but we couldn't get in. So we said, you know, we found a state competition and we went to it and we was lucky enough to meet, you know, just a ninja though, the reigning world champions the last two years and just got to talking with them and and the birds from down in Texas and Cali. There's there's a bunch of them Pigs Barbecue, you know, just a bunch of guys and we just got to talking and I I I'll be honest with you. I didn't know that there was this whole federal state competition is realistically it's as much fun as barbecue if not more sometimes and that's Only because of the aspect of you don't have to do nearly it's not nearly as labor intensive as barbecues, but I didn't know so we got to talk with them guys. And you know, there was there there was other barbecue competitions around her clothes and I mean we looking at our schedule and I'm like, well, you know, I don't want to travel 500 miles if I got a state competition that's you know an hour from my house. So we got to do in a couple State competitions and you know just filling the gaps in between barbecue sauce and I still didn't know that I had qualified or I didn't qualify on because there's two ways you could qualify to go to the game World tissue up and that's one you have to be one of the top top ranked teams in the points standing or have to win a competition. And we were just learning it figuring it out. I think we only did like five or six of them and at that point, I think it was just four or five and off somebody.

The Butcher Shop Texas Ravi Wagyu Japanese Wagyu Iraq Facebook Lara Cali Bill Gillespie John Greg Jack Daniels Australia Darien Darren
"bill gillespie" Discussed on The BBQ Central Show

The BBQ Central Show

06:14 min | 1 year ago

"bill gillespie" Discussed on The BBQ Central Show

"Shrimp. A scallops Whatever you WANNA see her steak and they get dern hot, and you have the better ones have. Pretty good propane control, and it's just a flat. Metal surface it's. Not Cast Iron. but It really works, and it's a lot of fun. There, there are some smaller ones are great for camping, but if you are into the outdoor cooking and you've got a gas grill, you gotTa Charcoal Grill. You gotta smoker now you need. Grill, All right, so that's in the three hundred fifty dollar range, you said. I! It's three twenty nine. Around there all right so check that out as well sure, most of the stuff is listed over meet heads website. As well meet had is at amazing ribs, DOT com. That's the website, but yet go ahead. Let me just point out you say listed over RS website I just want to point out anybody who's listening is not from there. We test. We Review we rate. We linked to wear to buy it, but we don't sell anything right. You're not a retail. Now we don't sell anything except membership on our pitmasters club otherwise I don't even sell my own book. You gotTA. Go to Amazon get there, you go. Which? I see it right over your right shoulder. That's the best our from what I understand. One of the best ever written top ten books ever written right Burr. Thank you the other thing I wanted to ask you about this evening. I'm going to be having Jon. Marcus on here in just a few short minutes I think we both widely agree that he is somebody that has exposed many millions of people into or at least inspiring them into getting into some form or fashion of live fire, grilling industry and tonight. I don't know if you're aware, but there was a first attempt at a pay per view barbecue contests. Did you know anything about this? And well I just found out about it and flipping through twitter today I saw Ray lampy site and I saw on twitter feed coupla others talking about this fight club, and then when I log in. Your listeners were talking about it, and the comments and I'm still not clear as to what it's all about I'm interested in hearing more sounds like it's a competition pay per view very interesting concept. I don't know how many people are willing to pay to watch competition barbecue, but if they show was a little more than what your typical TV show is showing us, it might be worthwhile and hey, listen. You mentioned John, I'm a huge fan of John Marcus I met him when the first pitmasters. Came on TV I was doing a weekly review for the Huffington. Post I reviewed every week. They were great fun. And John is one of the most remarkable people in the barbecue community. He is truly a man for all seasons erudite. Well read. Did you know he's a playwright? Did I, of course I know. He wrote a fabulous tones for crying out loud. Yet I actually purchased a script to the liposomes which you can read and forty five minutes It's a fun fun play. he's written a couple of other places. You know of people who know of in know that he was. He won an emmy for his job as a writer on the bill cosby show. And Just you know. Coal creators. He was co-creator of a different world. You remember that that was a spin off of the cosby show. That was wildly successful. The Lisa Bonet a I think Marisa Tomei. A younger Theresa Marisa Tomei was in that as well. I mean that's a big deal. Just those things are. Huge he's. He's very very knowledgeable, very experienced. and. His expertise goes way beyond barbecue into all matters food literature. Truly. Unlike anybody else I. Know the Barbecue World. So to get back to the fight club, so it was a nine dollars. Ninety nine cents get down for this evening now yesterday to entice you at six PM. Eastern. They had a let's call round table outside and some secret undisclosed location I know exactly where it is by the way but. They had they had the guy from smoking hogs, Massachusetts Bill Gillespie the pitmasters from nine one three Barbecue Darren war is competing. Of course, Tim. Sheer is over there. Luke Darnell from old Virginia Smoke Kelly words from four legs of Barbecue I believe that was rounding out the competition, so they had these six folks going up against each other and what I'm trying to ascertain is. How much was show I? Mean Look I'm no idiot here. I know how a barbecue competition runs, and if you're starting out from the beginning, which I doubt they were. I mean what are we looking at at a minimum time commitment of five hours or six hours, so there's no way they showed a barbecue competition starting at six o'clock tonight, and it's already over so that there had to have been some or a bunch of prerecorded offer. Maybe they were cooking during the day today, and they were making packages, and then filtering in some live stuff at six. o'clock I'm not sure exactly how it work. Work, because I can't as much as I like because your guy. Day Neil over there in Chicago was one of the big operating partners in this I think he put the deal together with fight. TV in order to get this off the ground. He's in the motor sports to, and that's part of the show that he has over there on wgn and when he was on last week talking about it, I thought I dug the concept. But what I keep going back to back me up on this. Muda Barbecue people are inherently cheap fast, and for them to squeeze ten dollars out.

John Marcus Marisa Tomei pitmasters bill cosby twitter wgn emmy Bill Gillespie Lisa Bonet Burr Amazon Huffington Jon TA co-creator Chicago Massachusetts Ray lampy Neil
"bill gillespie" Discussed on The BBQ Central Show

The BBQ Central Show

01:37 min | 1 year ago

"bill gillespie" Discussed on The BBQ Central Show

"You think to yourself when it first got brought up to be like well, you know food has never been a pay per view thing. We have entertainment. It's all it's all I mean other than maybe you're kind of tell, brisket, recipe or or different subscription services. It's just not the kind of thing that you typically pay, so you'd have to think. Think like what would be something special. You know what would be something that would make it. An event would be to do it in one night with all of these grace. We've got six different pitmasters in there that are there. We've got Kelly from forelegs out. Barbecue Pat Bill Gillespie from smoking hawks. We've got a fascinating mcallister from one three. Is that Luke turnout from Old Virginia smoke? We've got Darren worth you can't have a a great matchup without one of the greatest, if that greatest of all time in there as well and so, it's It's a collection that you would not necessarily see altogether, and only against each other, and then and then we've got six judges to, so we've only announced three of the judges so far. Soon Ray lamp Dr Barbecue now these are personalities. Obviously you see him on TV all the time, but but they are your. They walk the walk as a as a certified. Certified judges well all that street cred, so it's a little different than you know. Chopped or or iron chat right where you've got a great personalities and they know what they're talking about, but there's no it was formed sports elements just isn't into it, so the emily detweiler from ktbs and going to be sanction kcbs contest, and so she's going to be. Be In there as well and I know you appreciate what it is that that she's been doing so she's been I think a great kind of force in barbecue.

ktbs Pat Bill Gillespie emily detweiler Virginia Darren Kelly