17 Burst results for "John Solberg"

"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

07:16 min | 5 months ago

"john solberg" Discussed on The BBQ Central Show

"This is the best moments of the barbecue central show in ten minutes or less. Could listen to your favorite interview or segments. Do you enjoy doing older shows for the first time in years but moments of the barbecue central show in ten minutes or less. He's just what you need. Thanks for listening and enjoy the show. Welcome to this edition of the best moments barbecue central show in ten minutes or less. I'm your host. John solberg and this episode is being brought to you by the butcher shop. Purveyors of highly sought after one hundred percent. Australia non cross brad y lara nine plus briskets and as always. They are handpicked. Just for you. The butcher shop has been retailing the finest meat for the past years every week. They ship out competition quality meats too many of the biggest names in the competition seen across the nation simply put teams who use the butcher shop win and they win often not a competitor but still have an eye for the finer cuts in life. I've got some great news. The butcher shop is shipping some of the finest prime dry aged australian wagon and japanese wagons cakes to people just like you and me who aspire to be the kings and queens zach. The butcher shop always has berkshire competent. Dirac allegiance rock and barry fresh all natural pork in stock and again always handpicked for you. You might be saying john. All this sounds great but what about the exotic stuff will rest easy knowing the butcher shop will get you your next elk steak or camrose. They'll ship it out promptly. Yes that's right. They got camel. So let's review the best competition. Briskets check the best pork selection. Check giving you better overall options to go. Get home check. Give the butcher shop a call today. Eight five zero four five eight eight seven eight two. That's eight five zero four five eight eight seven eight to be sure. be sure. Be sure that you mentioned the barbecues after all shelf for ten percent off your entire order. They're gonna do that each and every time you call. You can also get a hold of them on their facebook page. Facebook dot com slash. The butcher shop chop spelled s. h. o. p. p. e. the butcher shop home of the one hundred percent australian non cross brad y lara nine plus briskets. And this is what is going on in today's show we're going back to november twenty six two thousand and thirteen. Greg's going to talk with harry sue about his many tamale pot. Wwl sam next question and perhaps this falls under that. The harry sue barbecue kook file but back in october on the nineteenth you were able to fulfill a dream and probably only of yours. Look you've been on the show a number of times in the past and you have always been one who truly lives believes that the minimalist footprint competitions is the way to go and you try and exemplify that each and every time you cook but you really took this deal to a whole new level back in october did yes i Fulfil a kind of a crazy nutty remind which was to cook an entire. Kcbs contest on a mini. Little smokey joe tamale part mounted on top. Those are euphemistically known as many wls am so they have a twelve inch. Greatness isn't very much room to be able to cook the point in brisket ribs and chicken and too complicated matters even further. I made the desert entry. Which was a pineapple grilled cheesecake in. So i was amazed at i finished tenth overall and finished first in ribs You know and. I'm sorry. I didn't desert and i and ribs and a couple of three three different walks. I've just completely amazed that people seem impossible. I didn't out of kind of a personal challenge. Because i wanted to see how far i could push the envelope and i wanted to bring out that southern engineering me so that i could improvise and try different techniques to try to get all that meat into that little tamale but overall i succeeded and i was very happy with the results after the contest. I wrote myself ten different improvements and we know you. You might see me regularly on the mini tamale on smokey joe. Two thousand fourteen. How many practice runs you do prior to that because when you go if you go to slap your daddy. Bbq dot com. And you go to the blog and you and you read that you have a lot of great pictures but people have never seen the setup. I mean it really looks like Smokey joe that got Just kind of made taller that doesn't increase in the width or the ability to really hold a ton more meat and you're putting on barbecue competition meet. How many practice runs did it take to really kind of honing the skill there to for you to feel confident enough to do in a contest. Actually i actually went to a content trying out twice and the first run. What you just to make sure that i could sit there parked but and have the brisk on top of the fourth but without the brisket. Great touching the bottom. Where so we might the for this setup that he built by chris. I'm chris Out of arizona and he built me one. That i actually used a jack daniels thousand twelve and i cook my chicken breasts entry. And so what. I thought might be possible by could put one fourth. But in the lower great cook my briskets flat only indoor circular kind of a shape on the great. I could fulfill the requirement to turning six servings briskets and six servings of pork and that was the first drive running went fairly well the second one was a little bit more tricky because i wanted to fourteen a chicken in there and fourteen pieces of chicken would take up to trade but i only had two great in the tamale pot so i had to jury rig a little chicken roaster to prop a third grade on top so i could cook the ribs and she can. We doubt chicken dripping underwritten. So that was the second part was actually the more challenging and more finding part of the whole adventure that i had. Will you be trying the mini version at the king of smokers on the six. You don't. i'm very tempted. But given that there's going to be do dozen of the best teams in america there. I think i would hitch my bets. I might bring the The mini just for fun but You know. I have to be serious about that event because That's really you know for the the top bragging rights in the nation. So i i would be foolish to try to you know. Pull off such a stunt at such an that my favorite barbecue coup kerry sue known for the small footprint interesting back. Did you know that weber introduced the fourteen inch weber. Smokey mountain in nineteen eighty one. They discontinued it in nineteen eighty three because a lack of sales. And with the resurgence of popularity with everybody. Making those tamale pot many's they reintroduced that in two thousand thirteen. I still need to get one. I don't have one. I have one someday. Go check out the rest of this show over at the bbq central show dot com lincoln. The show notes. Please make sure you check out the butcher shop over on the internet. Facebook dot com slash. The butcher shop mentioned the barbecue central show and save ten percents off your entire order until next time on the best moments of the barbecue central show in ten minutes or less. I'm your host john's colbert. I look forward to talking to you again soon..

facebook Smokey joe John solberg harry sue chris Out Australia Smokey mountain zach kerry sue Dirac Greg s. h. o. weber america arizona barry
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

07:11 min | 5 months ago

"john solberg" Discussed on The BBQ Central Show

"This is the best moments of the barbecues central show in ten minutes or less breathe. Listen to your favorite interview or segments. Do you enjoy doing older shows for the first time in years but by peirce moments of the barbecue central show in ten minutes or less. He's just would you need. Thanks for listening and enjoy the show. Welcome to the best moments of the barbecue central show in ten minutes. Or last sam your host. John solberg and this episode is being brought to you by the butcher shop. Purveyors of highly sought after one hundred percent. Australia non bred y lara nine plus briskets and has always. They are handpicked just for you. The butcher shop has been retailing the finest meats for the past fifteen years every week. They're shipping out competition quality meats. Many of the biggest names in the competition seen across the nation simply put teams. Who use the butcher shop win and went off and not a competitor but have an eye for their finer cuts in life. Great news the butcher shop is shipping. Some of the finest prime dryades australian ragu and japanese raghu stakes. People just like you and me who aspired to be the kings and queens of the cultus ac. The butcher shop always has berkshire compared dirac allegiance to rock and prairie fresh all natural pork in stock and again always handpicked for you. You might be saying john. All this sounds great. But what about some exotic stuff. Hey rest easy friends. The butcher shop will get you your next week or camel rose. They'll ship it out. Prompt wait yes. They got some camel. So let's review the best competition. Briskets check the best pork selection. Check giving you an overall better option and cook at home check. Give a butcher shop or call today. Eight five zero four five eight eight seven eight two. That's eight five zero four five eight seven eight two. He's sure to mentioned the barbecue central show and they are going to give you ten percent your entire order each and every time you call you can also interact with them on facebook. Facebook dot com slash. The butcher shop shop is spelt s. h. o. P. the butcher shop home of the one hundred percent. Australia non cross y lara nine plus briskets. And here's what is going on in today's show from october seventeenth. Two thousand fifteen. Kathy view of cambria fame is going to be an so. Let's go a little bit more about an accessory that i'm sure all of us want or at least i know i do kathy joining me here on the show. Hambro c. n. b. r. o. Cambria dot com is the website. If you want to check it out here while we're chatting it up the segment you know kathy a lot of folks in our industry barbecue and grilling of course no cambio as the product that keeps food warm and safe but you know when you really dig into the history of camera back in nineteen fifty one when it started. It was about making a great hospital meal tray and i can't imagine that the founders when they originally started this they would've ever foreseen. the success. campbell is experiencing present. They absolutely you know. The company started in nineteen fifty. One i with two brothers william and ardell campbell so hence the name cambra came from there. The campbell grow growth campbell brothers. So that's what campbell came from And i think the founding The founder right now is actually The fun of the original william campbell. Who also is named argyll campbell. Argyle is his uncle but the current president is also argyle so i think if the two original founders were still alive today to witness what's happened to their company some sixty four years later. They would be really amazed at our transformation. What started off as a single product. Cam trae has evolved over sixty four years To us being able to produce between thousand and fourteen thousand different products. Different skews right. Now you know we've we've Grown from being the contrary to healthcare meal delivery solutions. We have cable service display storage products. shelving line we have three different shelving lines merchandising where washington insulate a transport so the company has definitely grown by leaps and bounds. And i think a lot of that has to do with leadership of the company. He's an excellent president with a vision and campbell has always been a company who has produced over the years With a with a with an eye on quality efficiency and food safety for all of our products so everything is designed with these three core values in place. And i think that's pretty much been the success of the company and why we lasted all this time in a very competitive industry in food service equipment. Caffeine we'll be ask you this you're selling into. I think seven or so different market segments. Currently so how does cambra evaluate taking on a new market Y you know we're in different segments right now We're in healthcare and hospitality were in the colleges and universities All kinds of chain chain accounts and things like that. I think the important thing for us is to be able to maintain our core vision which is always to stick to food service. Because i know some of our competitors they have Actually diversified into all kinds of product lines or these bought on companies. That have nothing to do with food service. You know whether it sanitation or or tires and all other industries basically to build up their portfolio but camera. I've always been a company who is very How should i say determined to stick to the one vision that we're good at which was always going to be good service so i think up to today any company that we choose to work with as long as we know that we're able to help them achieve efficiency and the quality in their food service operation both of the companies that we'd like to partner with from your perspective looking inwards obviously you're attached because at your employer but have you ever seen internal struggles. Where because look at me. Do you wanna make money. You want to be successful. you wanna grow. Has there ever been any thought about you. Know maybe Taking that road that you were talking about with other companies you know buying other companies have nothing to do with this or that and really got to be tough to stick to that core vision all the time but it seems like it's doing you guys quite a bit of success No i don't believe that our president will ever deviate from that philosophy of his. And i think that's one of the reasons why we will continue to be successful. You know for the next fifty sixty years to come. Probably with the next generation of campbell. That's coming up to take over the company eventually but That will always be the core vision. And and i think those will be the marching orders. Going forward chassis view. Joining me here on the show. Camera dot com is the website. If you want to check it out. Let's get a little barbecue specifics. And say you know that's kind of the audience that we're broadcasting to tonight. Kathy you know high level. How does the cambo product do.

william campbell Kathy view president Australia facebook founder argyll campbell John solberg peirce campbell Cambria dot ardell campbell cultus ac Hambro c. n. b. Cam trae Argyle Caffeine cambria washington
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

04:30 min | 5 months ago

"john solberg" Discussed on The BBQ Central Show

"Contest portion of this. Well no i mean. There's no surprise i mean i kind of it's it's of what they both said. You know. I mean it's it's really not a big surprise there in that arena but i mean it's giving him tons of exposure. You know When i look at it. I'd rather be cooking and bill missouri this weekend in new york city. I can tell you that Darren speaking from firsthand experience. No absolutely not unless you like cows that much you probably don't end wind cows and wind. Maybe maybe you do. Maybe i could be taking away us greg. People from lila love cattle. That's that's a soundbite. I'm going to isolate and put it in the beginning of a show. I can tell you that. All right rod. Let's go to you for the next question this. This event is a bit unique in a few different ways. One of which is on friday. You have this one by challenge. Which will take place as i said friday night. I do. You have your one by challenge recipe honed in or. Is this something that you're actually still dialing in as you're driving to the nyc. We had to submit recipes. So it's the dial is gonna get. Although i will tell you that i think just a psych me out Darren shared a little bit of his with me today. And i don't think i'm gonna turn my in like i'm going to lobby to judge to taste his But i've practiced mine. I think you can do the postal appellate v of steak. I cooked Over the weekend doing a little practice just to make sure. I get my time down on a on a ever kettle. And and yeah. I worked on honestly dan So i mean it's kinda. Let the cat out of the bag. Obviously you have to have something dialed in. Are you comfortable with what your one bite is going to be. And maybe you could tell us a little bit about like. I said we're gonna submit recipes. faithfully i haven't heard terrance recipe. And don't tell me. I don't wanna be psyched out But no it implicity. That's finest really. I mean you know body ingredients. wanna steak I mean there's not a whole lot of directions you can go with it or at least i didn't think so. So we're just going for simplicity in a right. Which is kind of our formula for barbecue to darren so obviously according to rod you have a very good recipe up your sleeve anything that you could share with us and is this something that perhaps we would be a finding a smoky. Dis restaurant before Dan you and i should just eat our steaks and then he's there up so i can tell you don judges i don't know but i think that's what we do i've seen i've seen rod acts like this before you know my recipe You know worship record you are. You always have You know my recipe was developed Over beers at a bar between two guys one was a butcher one an avid griller the backyard to bergen customers of ours and and what's special about the recipe. I think that. I'm bringing is not only. Did they ask you to do Fi one bike challenge with five ingredients with one of them being staked but they also want you to represent Your hometown your region of the country and be able to tell a story about it you know and we're putting different things like blue cheese and pursued. Oh and all that. They all come within twenty five miles of our hometown here. You know so if it doesn't turn out very good at least i've got a great story. The golden days of barbecue back in the day and those were some of the greatest pitmasters of that era for sure. Some are still around some or not you want to find out more about this kingsford invitational roundtable head on over to the bbq central show dot com like in the show notes. You can get the complete episode. Make sure you stop by the butcher shop on their facebook page. Facebook dot com slash. The butcher shop shop spelled s. h. p. p. e. mentioned the barbecue central show for ten percents off your entire order of high quality meat products. You want to get a hold of me. Shoot me an email. John jail and john at the bbq central show dot com. I'd love to hear from you and until next time on the best moments of the barbecue central show in ten minutes or less. I'm your host. John solberg now gives you solve outside and cook somethin-..

Darren terrance recipe Dan new york city facebook missouri rod John jail John solberg bergen kingsford
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

03:03 min | 6 months ago

"john solberg" Discussed on The BBQ Central Show

"At said, hey man, dude, your three points away from being qualified to go to the world champion, and I'm like, well, I didn't know nothing about it and I actually had a friend Jake he brought the spreadsheet over to my house cuz I'd look look where you're at. And I was like, oh, I didn't know so I was like, well hell let's go cook a steak competition. We wasn't doing nothing that weekend. So Thursday, we packed up and headed down to Sweetwater and we got lucky enough. We just needed a nice place call and we got enough we got six and that just that got us into the top points in dog s c a championship. So we got an invite on that right? So if you can when you get down to the national championships this past weekend, you know, how many teams are in and I guess wage For the folks that really don't know much about I mean, you said yourself you didn't really know too much about it. Is it just like a 1-day thing. Do you bring your own meat, you know kind of set that scene for us. If you cook and you pay your toll free and you go down there and when they have the cooks meeting on Saturday, that's when they put all the meat out on the table and then they go to a system and that's how you get a picture of meat on the whole as you're looking at the table of meat. I mean, is it all pretty similar stuff? There isn't one that you know, you would feel a shaft that it's need to go last, right? You would think that right kind of but but actually the guy that got second place off at the championship. He I think he picked 6060 first. So he was almost dead last in picking 6 months. That's why as you get your steak, you know, this isn't obviously like an overnight situation that you're you know used to it at a traditional competition with prep and injection and all this other crap. So on Saturday the day, how do you prep the meat? How do you set up the grill, you know some of the the cooking tricks if you could You want to know what Darien did in 2015 head on over to the BBQ Central show.com hit the link in the show notes. It'll take you to the complete episode. You can find out what he did. I got a feeling it's a fast we did back in 2050 and then it is today. I'm betting they weren't tying them up like hockey pucks and painting perfect cross patches on them and they're weird little odd bastardized steak thing. And anyway, hey while you're over on the internet, make sure you check out the butcher shop on their Facebook page facebook.com / The Butcher Shop mention the barbecue Central show when you put in an offer and you're going to save 10% each and every time and until next time on the best moments of the barbecue Central show in 10 minutes or less. I am your host John Solberg now get yourself outside and cook something..

Jake The Butcher Shop John Solberg Sweetwater hockey Darien Facebook
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

02:17 min | 8 months ago

"john solberg" Discussed on The BBQ Central Show

"Can. Are Not I have not. Accepting, your personal friend requests but believe me when I say this and I know I'm the guy, the champions with. you know don't say something and then say bought and then say something else because it will completely disqualify everything you said in advance of the but. However. Didn't say but don't take it personally. That I'm not accepting your personal request on facebook to be my friend. Because without the show I would not have the social media's. I'm just not that kind of do. So, if you're waiting for me to accept your friend request you're going to be waiting. Here's what I ask. Instead delete that requests go over to the show page. Give it alike, you could message me they're all you want many people do all interact with you right there. But not personally I just it's not my bag. Coming up on the best moments of the Barbecue Central Show in ten minutes or less this Friday episode one, hundred and forty. Taking you back to September second of twenty fourteen. And a patented John Solberg doubleheader we haven't had one of those in a while this time. But wait a SEC. That is completely wrong I. Don't know why. I got caught up in the old version of the best of. This is an amine. It's a patented John Solberg production. Or verts not a patented doubleheader I. Apologize Anyway, this time I had barbecue hall of Famer and Barbecue Barbecue Central Show Guest Hall of Famer, Dr Barbecue restaurants. And we answered some listener questions that were submitted. You also get to hear him pretty much right off the rip admit that he is indeed not a real doctor boy. Oh Not a real doctor. Not.

John Solberg Dr Barbecue facebook
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

01:30 min | 9 months ago

"john solberg" Discussed on The BBQ Central Show

"Twitter and Instagram said bbq central show, and so if that's If you feel compelled to call it I, will put A. A Asterix by if you call in during a guest segment. I'm not necessarily averse to that. It's got all holden right and I gotta feel really good because I don't have a screener at one point. We did have technology that allowed me to have a screener being John Solberg, of course, the show's main fan. But not having a screener, not knowing who I'm going to and folding that a guest. That's a lot of moving parts that could really blow up in my face, and I'm not usually that eager to shit. Can an interview over just to mix in a call? Not. Usually. I could do it. But I'm not usually in the mood to rusty Monson just has a number forty up in the chat. Does that mean you were you finished fortieth? I. Hope. Not. Forty. Speaking of big POPPA smokers before we get on over to Steve, from Lyon Energy. It's a one stop online shop. curated selections for only the best outdoor cooking and grilling supplies get you on the path. The butterball Req- resulted in no time. Big Papua's.

Big Papua rusty Monson Twitter John Solberg holden Lyon Energy Steve
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

03:59 min | 10 months ago

"john solberg" Discussed on The BBQ Central Show

"Okay so I have to say I'm not an employee. PAID CONSULTANT TO TRADE WE DONALD WHO gives us, yeah I know I've got to I've got to so. Opinions are my own. There's my see why I'm the best thing for me is I, did my you know six years on the competition trail and cooking at home? You know what the offsets is well as you know drums, etc, so I- firm believer. You need to have the fire management background so appellate cooker to me, eliminates that fire management for. For the most part you know whatever temperature you WanNa Cook it on but it's allowed me to spend that time in energy and effort on recipe development, and that's actually a lot of fun for me, so I have some recipes on triggers website a few in the queue there Nelson country, and then just got one on the grill girl. Roberts. A couple of weeks ago, so to me, it's it's made cooking a lot more fun in a lot more creative from the standpoint of I can I can do a lot of different things, and I cook all the time now so without having to you know, feed the beast and but different size. You know pieces of wood, etc, so the last time I did that I, did it at a San Antonio Rodeo competition and had my phone on me. Wake me up every twenty minutes. No. Thanks all right. Jeff Jeffress. That's more things about having a Pelican. The worst would be an Auger Jam I. Have had one I've only Cooked on a pellet girl for about a year, just a little over a year now. The thing that I liked the best about it is that we're. Doug said I can cook a little bit more because I can go get home from work. Throw it in there walkaway. Come back and check it. I don't have to sit and monitor any type of fire management that in deal with that just set it at a temperature and let it roll, so but yeah I mean it's. It's an easier way of cooking compared to charcoal and lumps of wood. John Solberg you're a pellet guy. What's the best and worst thing about being a fan? Hands down the best is absolute convenience. You can just put something on their walkaway. Monitor on your phone. If you WANNA, do that You can't beat the convenience. The worst part about appellate being appellate girl owner is things happen. It's a mechanical thing. It does require maintenance. Things are gonNA break. Things are GONNA go wrong so there. There's there's a trade off. Those things are few, and far between with when something goes bad with your pellagra can be very bad, but if you take care of it, pay attention. You're going to be at a minimum, but it's mechanical at breaks convenience. It's a win. Yeah. I agree I think I. You know I was the biggest critic of Pella cookers for years until I got the first one and realized that I might have been a little too harsh right off the bat I've really never had any major mechanical issue, and now I've had any number of different pella cookers from very inexpensive to you know all the way to the timberline, which is easily one of the most expensive Pelicans out there towards eighteen fifty, or whatever it is although I got it for free and. I just haven't had any major. The biggest inconvenience for me is a if the pellets get wet. I mean I'd really sucked but it's more. Being tethered to the electric. if it rains, or if a rainstorm comes out of nowhere, I mean you get all kinds of dancy worried about things going to become an electric discharge, or if everything's GonNa get ruined or break or whatever, but outside of that I've been a big fan forever and ever so These are your correspondents Doug Chiding is right there and John Solberg there. There's rice her right over there, so we are very happy to have you guys as always, and we will see you again in July there. They.

John Solberg Doug Chiding CONSULTANT DONALD WHO Jeff Jeffress San Antonio Rodeo Roberts dancy
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

02:15 min | 10 months ago

"john solberg" Discussed on The BBQ Central Show

"Competitions and at their home in. Smithfield is starting to roll out board more here. as things start to reopen of the time, so we are joined by Doug Shady and John Solberg and jeff rice the bed correspondence. Right here Doug to the right John Solberg below and Jeff Rice there on the bottom, bright bright guy, so let's talk a little bit about the competition stuff first and foremost before we get into what twenty twenty might end up looking like and how many more? More competitions. We're GONNA. See go on the chopping block. Here's the Jack Daniels just cut down earlier today. Two weeks ago, we saw the first foray into pay per view. We've seen it with boxing. We've seen it with 'em. May We've seen with a lot of highline sporting events where you pay a certain fee? And then you get exclusive access into the sporting event? If you're not there live in person. So Competition Barbecue tried to do this. It was a place. Believe it or not. At youngstown, Ohio I can't believe they were out there and they travelled out. Six of you know the top teams to go head to head I think they were billing it as a live competition, which it ended up taking place during the day on Tuesday, and then they were filming as it was happening, and then Kinda showed the packages, but then Sir sprinkled in some live stuff in between a ten dollar entry fee, I talked today Neil, who was in charge of putting this together to probably a fairly large degree as he was doing some kind of partnership with fight TV. I couldn't really get a gauge from the people that were watching it. There wasn't a Lotta. Scuttle Butt on Facebook, leading up to it or after on, if it was a tremendous success on, if it was a steaming pile of shit or somewhere in between so as you guys have your fingers on the pulse as well entrusted in the inner circle here Doug your thoughts, and I guess a barbecue pay per view number one to if you heard anything about it or actually bone out for it and see. Is it something that you could see? Happening in the future to some degree of success. I.

Doug Shady John Solberg jeff rice Competition Barbecue Smithfield boxing Jack Daniels Facebook Neil youngstown Ohio twenty twenty
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

04:05 min | 11 months ago

"john solberg" Discussed on The BBQ Central Show

"Ou still have your picture Fred. Hear your footsteps down the Ho. You'll drive me and say how that you would. I am across young any time. Do you wake up reits in from the do I am Yum and a Mris a mess. You get back on the share and we open up the microphone or little instant feedback. All we go to Bobby I here. We go okay critical. Here we go. Let's have it both barrels I liked the song I'm sorry bomb. I liked the song you had like a brass your voice. It sometimes and at certain times it also sounded like it load very well and sounded very good but then I think what's your reach up there little. It was a little bit nodded lowey but I mean I liked it. Did I push my limits? I don't know what guy I don't know. I can't tell Jeff that he didn't push it can because his was like Like the whole song. Well that in like it's to be Nice Jeff's on the phone still right no. It's not the blues was more of a simple song. Years was lesser of a simple song. But I definitely think if a door be or whatever by Harry styles yes that would have been your limits. Yes not pushing a great song. I know yes. You could've pushed or all right. Matt your thoughts. I thought it was good. Wow Up Tomorrow. Marlee your thoughts But as some of those those were just a little rough but otherwise was pretty. Now we go to the off judges. Doug your thoughts. I actually thought you should have been given credit for testing pushing the limits that song but unfortunately I didn't know the song so but anyway but yeah I. That was a great effort for doing it. Live John Solberg. Thought I don't know you pull that off not standing up because that was high. I thought it was. I thought it was way above your what I would call your normal rain so I think I think it sounded great. I think you're right on it. Jeff Rice your thoughts. You certainly can carry a tune my friend. Oh yeah well right back at frame. Johnny cash heard and with Kenny Top Hat by the way so keeping costume with the duet. So here's what you need to do. Everybody listening tonight everybody. This includes the judges and everybody in the chat room. Everybody who listeners. Over the course of the next handful. Today's.

Jeff Rice John Solberg Fred Bobby I Johnny cash Harry Matt Doug Kenny Top Hat
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

01:42 min | 1 year ago

"john solberg" Discussed on The BBQ Central Show

"You believe that was nine. Plus years ago Look let's be honest. I'm not even sure how to set this up. I mean every week I'm able to give you a very succinct heads up on what the high level is going to be this coming Friday. I don't even know how to set this. WanNa it's not a look back at an interview or a guest store something that you've been come accustomed to here on the show. It's just me running my fat gap her for about eight and a half to nine minutes and I want to say this while I find some of the stuff from twenty eleven that I will be saying in this best of Cringe-worthy Cringe-worthy I think is about right. I'm also happy to report that overtime. I have a volva vault evolved as a human. So if you like hearing about the show and little people and Betty White. Oh doesn't love hearing Betty White. You might be interested in this coming Friday as best moments of the barbecue. Central Show in ten minutes or less put to Put expertly together by Michigan. Embedded correspondent John Solberg. Will you'll be hearing from here in about eight minutes. But what can I tell you? It's out of the ordinary and a quick peek into what things were racing through my head. A January of twenty eleven by the way Cleveland. Grilling I'm sorry. Rix Barbecue and specialties. Betty white one sexy grandma. Yes.

Betty White Rix Barbecue John Solberg Cleveland Michigan Wan
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

03:16 min | 1 year ago

"john solberg" Discussed on The BBQ Central Show

"Tuesday of this month during the second hour. Which is the abetted correspondence? We're bringing you something the likes. You have never seen or heard on this show before in a word idol in more than one word. Barbecue Central American idol. That's right. The newest take on stupid singing shows will invade the barbecue central show during the embedded correspondents segment and it is going to be a weeks long competition so in two weeks. There's going to be myself and Doug Shading John Solberg and riser all laying down the first two verses and subsequently choruses of the monster late seventies hit jailbreak by thin lizzy. Everybody loves that. We're all going to be singing. And then we will leave it up to America to vote once votes tabulated. The top three will move on to the following week. The least amount of votes gotten will summarily be kicked off and then we will go from the second week to the third week then we will come to a final to their perhaps will be a duet done with the final two before during the final show there will actually be alive singing going on a alive singing competition where a winner will be picked by the end of show. So it's GONNA be two three four weeks whatever it's going be. It's going to be great. It's going to be the barbecue. Central Show American idol edition and it will happen the fourth Tuesday in the second hour and we start this month here in March so market on your calendars. It's GONNA be Great. A lot of us are really good singers. So it's going to be really close. I would imagine in the voting now. Bit of show news the Tennessee embedded correspondent. Steve Ray has tendered his resignation from the show in any and all forms going forward at this point. I don't really have a lot of information to tell you why that is because quite simply it didn't offer much of an explanation other than it was time for him to move on and he had a few of the projects that he wanted to dedicate more time to. So if you are a fan of Steve's and certainly no bigger fan of Steve's than me you will certainly miss him during the embedded correspondent segment going forward and some other segments that we used to do fairly recurring basis and to that end. I do want to say. Thank you to Steve Specifically. He's been a very integral part and important part of this show for many many years. It's been way more behind the scenes that on air but this is how it goes with all the E C. Certainly you hear them on the show once per month but the bigger interaction is the daily sharing of Info and news and rumors and lots in general ball. Busting and Steve has been an incredibly value teammate. Because of his cooking experiences real world experience is unique ability to stand his ground when arguing opinions on the show and trust me. It's not easy to do when the red light is on. Everybody thinks it's easy to do but it's not an. Steve Excelled at it and doing so helped us. Bring the show to a new level so.

Steve Ray Doug Shading America Tennessee John Solberg
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

02:03 min | 1 year ago

"john solberg" Discussed on The BBQ Central Show

"Beat look at that guy. What a PERV? Thank you joey. John Solberg says if we were bored. We wouldn't be here. We're still here listening about that. So that's good. I appreciate positive reviews for the five. Okay well look I love you. Demand Love. You're hoping that this is the year we get the shake hands. All right we will. I will do my best That's all virtually over this. That's right the cooking guy. Dot Com website. Go to YouTube. Search the cooking guy and sub. If you haven't already and in the meantime you will see him in the month for lovers. Which is the first Tuesday day of February Sam until then I bid you do and I say to? Everybody did the backyard barbecue central. Okay go leave this show and go get yelled by. Your wife was not having it. I get it some point. It becomes uh-huh a little long in the tooth. If you're not on the ship. Trust me if she was on the show she'd be like God. ow Cam work. But she was listening to the show and she was probably trying to watch. One of the last. Christmas shows goes on hallmark. He Got Sam Jabbering in the background and some guy from cleef get it all the way back in the first hour malcolm breed was on the show killer hogs barbecue an how. BBQ RIGHT DOT com his website. Sam The cooking guy the second hour the cooking Guy Dot Com. Check them out on Youtube as well. I'm allowing the gene remarks now. Next week I will not be allowing are not I would not be allowed. There will be bands there. We'll be banned big show lined up for you next week. Laura Paul from Smithfield. We'll.

YouTube John Solberg Sam Laura Paul Smithfield BBQ malcolm
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

03:16 min | 1 year ago

"john solberg" Discussed on The BBQ Central Show

"Christmas Eve. It was to our stretch and then there was also being simulcast on Wpro. I X eleven. which was a radio station? There was Eleven alive which TV and then WPA x eleven which was the actual radio station and they simulcast both on the TV and on the radio all all this great Christmas music as people were feverishly wrapping presents and doing all this other whatnot so this is what I grew up with every Christmas Christmas Eve until at least my early twenties if I remember correctly so as you warm yourself by the fire behind me the and attached so be careful? I will tell you what's happening here on this show this evening and it's a very special show. It's a Christmas Eve show. It is of course. The fourth dwarf Tuesday of the month as well. So you know that's going to being a big bring a visit from the embedded correspondents however I am here to tell you with one hundred percent assuredly that not only will they be brightening our holiday spirits in the second hour I have made it so that not only will they brighten the second hour of the show. They will also bring you a full holiday Brighton of the first hour of the show as well so we are bringing twenty nineteen to a close and grand and spectacular fashion. We have plenty of topics for the embedded correspondents to talk about of course being doug shining from Texas the longest running correspondent. John Solberg from Michigan Steve Ray from Tennessee and we will be going over a a plethora. Dare I say a veritable Cornucopia of topics and takes a look back and look ahead and all that good stuff and of course the embedded correspondents known for bringing a shirt a certain cachet and attitude to the show that everybody seems to have come to know and love love. And that's why it's one of the more asked four and hotly anticipated line segments that happen each month being better correspondent show up each month on the for Tuesday. And that's what you have for this whole show so starting next segment and all the way through till the end of Eleven PM as we draw very closed the Santa Claus pop again. I'm GonNa give you that our from eleven to twelve to make sure that you have everything rap put under the tree and then get your S. two bed so Santa Claus doesn't decide to miss your house because you are up regaling yourself in the afterglow of a spectacular barbecue central show on Christmas Eve can you believe now even though this show tonight is live and it's great and I thank everybody for taking some sometime out look. I'm not going to be an idiot here and think that all of you are just tuning in for the entire one hundred twenty minutes. Maybe it'll be a pop out here pop out their pop in pop out whatever you WanNa call it however you can consume it at your leisure on podcast as always but I do want to mention a programming note again while we are live tonight next week we.

Wpro Steve Ray John Solberg Brighton doug Texas Tennessee Michigan
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

01:43 min | 1 year ago

"john solberg" Discussed on The BBQ Central Show

"We talked about some weird meet and then because it's a John Solberg patented doubleheader. We spent the other portion of the show talking about winter. Grilling tips was still in my come up and stage of the show at that point while I still think it's probably wise to talk about winter grilling tips every year because we're continually gaining new listeners. And some of the most savvy vets fall out and some of the rubes come on and they need to be in the know about fuel consumption. A WHY CHARCOALS GONNA get eaten quicker and a cold weather environment than warm weather environment. How how the top of the grill is still freaking? Hot when you have the girl ounce don't grab it with your bare hands because it's cold out how you can take advantage of snow banks at your sides by jamming beer or pop or ginger beer bottles down in the snow banks as refrigerators and keep your meat at safe temperatures out. There are all the great stuff. Come Up. GotTa look at that so we did winter grilling tips. That will be the in the feed on Friday morning for your listening pleasure. Here's an email because I don't know if you've understood anything about this show over your phantom but I love to beat a dead Horse Love Vic- a dead horse and I'm not talking about horse meat. Eight Twenty Nineteen soon to be twenty twenty and shirts will be made and I will get them on Amazon for sale. So if you WANNA have the most recent year of let's get this horsemeat thing going for crying out loud.

John Solberg Amazon
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

02:51 min | 1 year ago

"john solberg" Discussed on The BBQ Central Show

"Not anything <Speech_Male> you can cook outdoors <Speech_Male> is say <Speech_Male> you can any <Speech_Male> good indoors. You <Speech_Male> could just as well <Speech_Male> or better outdoors. <Speech_Male> There was another <Speech_Male> question <Speech_Male> in the <Speech_Male> in the mosh <Speech_Male> pit over here <Speech_Male> about <Speech_Male> <Speech_Male> the lash <Speech_Male> points of loyals <Speech_Male> last point or the small points <Speech_Male> different oils <Speech_Male> and <Speech_Male> I have <Speech_Male> an article on fats <Speech_Male> and oils on <Speech_Male> amazing ribs dot com <Speech_Male> where I <Speech_Male> talk about the <Speech_Male> the smoke <Speech_Male> points of each to <Speech_Male> the oil list <Speech_Male> most of the common <Speech_Male> cooking oils <Speech_Male> and their smoke points <Speech_Male> <Speech_Male> For example <Speech_Male> <Speech_Male> looking at it now <Speech_Male> <Speech_Male> they <Speech_Male> break <Speech_Male> them down into three categories <Speech_Male> vegetable <Speech_Male> oils <Speech_Male> olive oils <Speech_Male> pure olive oil <Speech_Male> <Speech_Male> <Speech_Music_Male> <Speech_Male> <SpeakerChange> <Speech_Male> About <Speech_Male> four forty <Speech_Male> virginal <Speech_Male> of oil about four twenty <Speech_Male> extra <Speech_Male> virgin <Speech_Male> olive oil around <Speech_Male> three seventy five <Speech_Male> peanut <Speech_Male> oil around four four <Speech_Male> fifty <Speech_Male> canola oil around <Speech_Male> four hundred <Speech_Male> these numbers and <Speech_Male> if you research <Speech_Male> on the Internet the numbers <Speech_Male> changed from site. <Silence> 'cause it's not <Speech_Male> a a <Speech_Male> fixed thing. <Speech_Male> It has a lot to do with <Speech_Male> the manufacturer <Speech_Male> and how they do it <Speech_Male> <Speech_Male> Soybean <Speech_Male> oil four <Speech_Male> fifty to five hundred <Speech_Male> pretty high smoke point their <Speech_Male> <Speech_Male> regular regular <Speech_Male> shortening <Speech_Male> round three thirty <Speech_Male> <Speech_Male> <Speech_Male> animal <Speech_Male> fats. And <Speech_Male> all <Speech_Male> in here I <Speech_Male> try to cover the <Speech_Male> cover that range inge <Speech_Male> but <Speech_Male> a non <Speech_Male> <SpeakerChange> <Speech_Male> a cheap <Speech_Male> olive oil is <Speech_Male> good or a <Speech_Male> canola oil. <Speech_Male> Peanut oil <Speech_Male> is good. You always <Speech_Male> worry about peanut toils <Speech_Male> and peanut <Speech_Male> products and allergies <Speech_Male> out there. <Speech_Male> <Speech_Male> <SpeakerChange> So <Speech_Male> <hes> Oh look <Speech_Male> king or <Speech_Male> can't <Speech_Male> care <SpeakerChange> is such <Speech_Male> a great friend. Yeah <Speech_Male> I know I've asked <Speech_Male> him to be on the show <Speech_Male> but he's like <Speech_Music_Male> we'll <Speech_Music_Male> never never come on <Speech_Male> the show. <Speech_Male> What's that <Speech_Male> I've asked him to come on the <Speech_Male> show a bunch of times? He's always <Speech_Male> like no. <SpeakerChange> I'm Canadian idiom <Silence> too. Good for you <Speech_Male> <Speech_Male> I swear. <SpeakerChange> <Speech_Male> Videos <Speech_Male> what do <Speech_Male> you think I asked him to be on <Speech_Male> the show. You won't do <Speech_Male> great fun video. <Speech_Male> He's <Speech_Male> he's a sweetheart. It's <Speech_Male> too modest <Speech_Male> unbiased. <Speech_Male> Exactly he's <Speech_Male> shy. He's afraid he'll <Speech_Male> all the girls will will <Speech_Music_Male> will fallen over <Speech_Music_Male> right <SpeakerChange> <Speech_Music_Male> <Speech_Male> man man. <Speech_Male> There's king or just minding <Speech_Male> his own business <Speech_Male> posted a link to try <Speech_Music_Male> to be helpful and they start busting <Speech_Music_Male> his chops. <Speech_Male> What is up with that? <Speech_Music_Male> Sorry <Speech_Music_Male> hanger isn't that <Speech_Music_Male> right man. <Speech_Male> She's not right I'm Antonia <Speech_Male> <Speech_Male> <Speech_Male> right is if <Speech_Male> you're not following the barbecue <Speech_Music_Male> central show <Speech_Music_Male> via podcast <Speech_Male> so <Speech_Male> make sure you head over to <Speech_Male> the BBQ <Speech_Male> <Advertisement> central show dot com. <Speech_Male> <Advertisement> Give <Speech_Music_Male> <Advertisement> the big show. <Speech_Music_Male> You'll never <Speech_Music_Male> miss an episode of this <Speech_Male> show where the really big show <Speech_Male> again. Thank <Speech_Male> you so much for checking it <Speech_Music_Male> out until <Speech_Male> next time on the <Speech_Male> best moments of the Barbecue Central <Speech_Music_Male> Show in ten <Speech_Male> minutes or less <Speech_Music_Male> I am host John Solberg. <Speech_Music_Male> I look forward <Speech_Male> to talking <SpeakerChange> to you again <Speech_Music_Male> soon

inge Antonia John Solberg.
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

02:21 min | 1 year ago

"john solberg" Discussed on The BBQ Central Show

"Even mean anymore well in two thousand sixteen we did our best to cover it in two segments. Rod Did the lion's sheriff. The talking I know but I would say by and large the majority of the content of both in the program that John Put together is evergreen. But if you go back and listen as you if you are just new to the show and you don't know about the best moments the best moments show is a true podcast in every sense of the word where it is dropped into a time to feed once a week. Fridays Ace and you get a shell that has two segments and each of those segments are portions of a Pash show that our ten minutes or less hence the name of the show now some people go. We'll typically dude. It's twenty minutes so I don't even know like what that Shit title means the best moments at ten minutes or less but it's like treading totally understandable. My mission is to make sure that I can infuse you as quickly and as easily as possible mission accomplished thank you again. The concept is this two segments of really great past interviews to tickle you with feather if you will because underneath that you have a link to the entire show so my goal by hope. I'm sure John's hope as well. I'm not trying to talk for John. That if you listen to the best moments that it might inspire hire you to click on the link and go back and listen to the whole show because remember and a lot of cases there might have been two potentially three other guests on that show. That didn't even make the cut out for best of it. Might have been one of your favorite shows ever. You just forgot about it because it was seven years old or ten years old or whatever. So that's what's happening this Friday. Now I do WanNa go back because while I was set to do a love fest all over John Solberg the last week my.

John Solberg Pash Rod
"john solberg" Discussed on The BBQ Central Show

The BBQ Central Show

02:43 min | 1 year ago

"john solberg" Discussed on The BBQ Central Show

"I mean might be hard on those that don't speak cat but I can tell you physically drained. I mean you put a lot into emotional for me can I can I be excuse for yeah. Just take a minute. Take a minute and we will now jump to John Solberg who when one again above and beyond with this little gem in the cat astray I do miss it. So where can it be. No one can no go look in the forest see through the smoke. Could it be there and this week blue of Oak Alman the fire continued to cook tending and basting while onward you look the cat was not found. That's always him well. What's on the cooker? I'll never tell oh yeah John How long did take you to write.

John Solberg Oak Alman