17 Burst results for "Pitmasters"
"pitmasters" Discussed on Boston Public Radio Podcast
"Ensured off ron. You're already started off wrong okay. Okay i didn't know a lot of this stuff. I didn't know there was whole hog barbecue and read the yes the whole hog at once. She put him on a spit. That is correct. But let's also. Let's start off correctly memphis standard of barbecue. Okay there okay. All right yes. The texans can do brisket before people have a little fit. That's fine and you know the saint. Louis people can do burnt ends and people about it. Don't talk to me about north carolina. This ridiculous okay. So memphis is the gold. Standard and kingston barbecue has acknowledged that in one way by offering a new fellowship program to honor the contributions of black americans that they've made to the legacy of american barbecue. Interestingly enough even though this definitely came from black folks in recent years all the pitmasters all the people who are getting a lot of attention are not black and so the charcoal company says. Let's let's preserve that legacy. Let's give some aspiring black barbecue professionals. A chance to train and network with some of the top pitmasters and we're going to invest in their startup. Now i would note that there are thirty six pitmasters that have been inducted into the american rail associations barbecue hall of fame. Only five of them are black. Only one woman and that is memphis restaurant or death. Ray robinson who by the way was a family friend of the crossley's that that is correct and this is called what it preserved the pit or. Some of the pit is the name of it. You know what i also loved about. This story talked about this barbecue. Historian howard kanu and they say he's a rocket scientist is. I didn't know there was such that it was a joke. You know rocket scientists. I guess there are actual rocket scientists. Who work for nasa. And he's one of them. He's the guy that learned from his his dad about how to do the whole hog barbecuing technique the age of four. It'd be one of the jets hostess. Yes and he spent seven years researching the history of black barbecue which has been a lot of. It's been lost or credits to the white man who own the plantations of the smaller smaller farms and later the restaurants and so this is very important Memphis restaurant or legendary robinson's places called cozy corner and for many years it was always on the gourmet whatever list of uh best barbecue in town. Even though you never heard that most of the time you would hear about the rendezvous nothing wrong with the rendezvous but that's That's just an example of what we're talking about as as they moved to try to acknowledge the history and the legacy of of what black cooks did with barbecue so kelly. Let me ask advance. We on a good note..
"pitmasters" Discussed on The BBQ Central Show
"You have the ability, the unique ability and opportunity to go against the best that are out there find where Darren worth is going to be this weekend fine. We're Travis Clark is going to be this week, pay that entry fee, and then you can see where your barbecue stacks up. If that's what you want, you can't do that anywhere else. So within that time frame, it was just like a magic golden era as I call it a barbecue, it's started to trend down but. Everybody wanted to hear about it. Everybody wanted to listen to pitmasters talk about all that and over the years it's changed it's become more backyard focused. So that's what I've done. I've now made relationships with authors and Bloggers and people that have way more ability and skill to put together recipes than I do, and so we talk. But that certainly we do talk competition still but. Twenty twenty for everything for business for podcast women it's all throw away. You can't look at this year and try and forecast out into next year. I mean, it's a it's a nightmare. So we'll just see how it goes, but that's the show in the nut show. So speaking of like barbecue competitions and champions in pitmasters and whatnot You recently announced the Barbecue Hall of fame. I. I honestly didn't know there was such a thing. Can You? Can you explain that? Well don't feel bad. Malcolm Reed didn't even know that the Barbecue Hall of. Fame was the thing until I told them last year so. I I mean, Malcolm Reid is how to barbecue right of extremely popular youtube site. Go. Check him, out. So he's got like a million subscribers. So when I said to Malcolm a year ago, like did even know there was a Barbie doll of Amy's like now I didn't. So it's not surprising that most people don't. So especially if you're not like into it, so it's basically a a hall of fame where. The best of the best are dominated and three or pick. Then put in every year it's been happening. It's been happening for a long time. Originally, it was started by the guy that was running the barbecue forum that was the name of it, which was also message board. And some other guy out Niwa and they put together with some weird online presence and five or six years ago maybe a little longer than that. The American royal bought it. And they started to take over from there and it's morphed into a couple weird things and it was really my biggest issue with the barbecue. Hall of fame in the beginning was a they put guy. Fieri in the Barbecue Hall of fame. Else go without. Make sure that this is a Waterford crystal clear I. Don't not like Guy Fieri I. Love Guy Fear. He's a great talk show host. He's a great food host is great writer. He's a great business entrepreneur graded every he should not be in the barbecue. No idea what. Other than if you WanNa give me the whole. Well, he does diners drive INS and dives and he exposes people to Barbecue restaurants. Okay but that's IT and. As she get you into the Barbecue Hall of fame but I know exactly why it happened and it's pulls at the very fabric. So I always say. If I ever get in in my speech. I will say my first order of actions to get guy out of the bar. Ejected from the barbecue immediately when I say that on of every. Do you think if you ever got to I, don't know if he's spoken to him or not. But would he agree with you? One hundred percent would agree with me because I guy is there any reason that you should be in the Barbecue Hall of fame that you know of and he should say no I mean I have no idea why he would argue that he couldn't argue it would be the worst interview in history. Listening please come on the show we can have this I asked Michael. Simon when I sat across from him and did an interview a couple of years ago in Cleveland and I did you know Guy Fieri is in the Barbecue Hall of fame and he laughed out loud. His first reaction was yours west I didn't know there was a barbecue hall of fame and I said, you know Guy Fieri was in it and he's like no and I do know why he would be in it and he's like no, and he laughed laugh- like like laughed. So it's a it's a weird thing. So anyway, it's it's held once a year. There's a nomination period which is happening now until you know some point towards the end of March or whatever it is, and then during the opening time, you have the ability to submit a name. So let's say I think you know Jay has done things that earn him nomination into the barbecue, famer, west or Frankie for that matter everybody's available, which is the other problem I have. Ever anywhere ask the general public for their input I mean, that is dangerous. You get guys like me in the Barbecue Hall of fame if you're asking. For their nominations but anyway, that's how they do it. So you have all this time to nominate. Then you answer some questions and give you reasons why Jay or West frankish should be in the Barbecue Hall of fame, and then you submit it then that comes to a close now they have a panel that takes all of the names that have been funneled in and. They whittle those down to a finalist of nine, and then those of the nine three of the top vote getters and the current living barbecue hall of fame members are the people that vote. So the top three of the nine get voted in and make up that class of the BAR-B.-Que Hall of fame that year and who are the three that were inducted this year. That was Aaron, Franklin? And does Ray Robinson of cosy corner, Barbecue.
"pitmasters" 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.
"pitmasters" Discussed on The BBQ Central Show
"Go to our website and search for aquarium pit you'll see Just a class operation and it's a family operation. They've been there for years and nobody has anything bad to say about it. And she there There's several others Who clearly belong in there. I think have a chance I think if I were voting. I would be the number four choice. Let me let me quickly review the list for the that are now you have Oklahoma Joe Davidson. Who you know was part of Oklahoma. Joe's the restaurant Kansas City before him and staying split walk but then he went on to do Oklahoma. Joe's smokers Bill Arnold with Blues Hog. I mean you think competition barbecue. I think everybody thinks about blue's hog as soon as you think. A competition barbeque. Everybody you know there are fifty imitations of Louis in bottles and even I have a recipe called Jazz. Haag which is a attempt at an invitation. So it's a concept the formulate a flavor profile really different than your classic KC masterpiece or craft your standard red barbecue sauce. And it's really popular in the unit and that's how Bill Arnold me his name and name and he's he's nominate but you have to try. That are returning. You have earned Franklin no real description dated as Ray Robinson as you just informed us then you have a meathead from mazing ribs dot com. Then I other first timers you have Jon Marcus. Who if you've ever watched the second of Barbecue Television John Marquez? Because he's the one that's pretty much brought every fain regular yes up. He's been on the show number tasks and John is just an erudite intellectually Unique He's a playwright. He won an emmy as a writer for the bill cosby show. He created Barbecue television with barbecue. Pitmasters years ago did several seasons of it. He himself has numerous of smokers and grills which he hauls around for charity events. All the time A real a real match Rodney Scott for mighty Scott Barbecue. Obviously one of the whole hog and Carolina Barbecue Masters. And then you have a Darren war from Iowa smokey dis so is both a word about let me say a word about their. Darren lives in Iowa. I'm in the Chicago area. There's a competition. Not Far. From my home he comes to every year. It's probably not gonNA survive this crisis. It was in trouble to begin with but I went down there and don't care to judge much anymore on like sitting in a tent and tasting. But I want around. I know a lot of these competitors and I've learned to like Darren's food and he was winning and he and his wife Sherry and I hit it off and I would go to this event and just hang out and he let me watch him. Cook so I learned an awful lot. About how top. Notch Competition Cooks Cook. He's one team of the year at least once. Maybe two three five times. But I'm here to tell you I taste a lot of barbecue. Everything he cooks is my benchmark. His ribs are just knee-buckling spectacular his risk. It has pull bar. I mean. I don't get excited about pulled pork anywhere. Have a healthy again excited about polpartment. His just spectacular everything. He does spectacular He's just a brilliant cook and then rounding out that list. Leeann weapon who has been on the scene for you know decades at this point Originally with wood chicks had the restaurant catering business opened up a restaurant. Chicago there for awhile since moved into some other Barbecue down in Florida Area TV a bunch of times. Yeah I think her doctor Barbecue. Were like two blocks from there. So that rounds out the top nine so all right. Let's be honest as we come to a close here in this abridged version of a meat had here on the seconds. Your personal thought. Chances.
"pitmasters" Discussed on The Zest
"Barbecue is all about feel and touching your eyes it's not an exact science so training people some people get it some people don't I'm Robin Sesing Ham and this is the best citrus when it comes to the threats to honeybees environmental active this say pesticides are public enemy number one but scientists say it's complicated our special honeybee reporting project continues with look at the many dangers faced by honeybees plus this pitmasters champ and food show veteran brings her star power to Tampa we meet of the devil pig restaurant come meet us in person the death will.
"pitmasters" Discussed on The Zest
"Sued Spanish flavor and southern charm the zest celebrates cuisine and community in the sunshine state years ago and I it was used on the show and it's mentioned quite often because it is it has an excellent flavor profile suite with a little bit heat so that we use on most of our meats loving that and the South Carolina mustard happens to be one of my favorites too so we're making all those different how are the customers different what do you think about it so Florida well I came here gosh many years ago to see my daughter and I can't believe how first of all how much it's grown and the restaurants have expanded I mean tenfold so I feel like it's really up incoming foodie kind of place Tampa Bay APPA yeah so that was nice to see because I was worried about coming down here I didn't Oh really why just because on there are barbecue places down here and sometimes people don't think outside the box and I didn't want to be critical of Tampa I didn't know what to expect and I was definitely off base because people are totally into food they like trying different things so it's been received right well which is great the whether I have a problem with not get alive you know coming from Chicago I actually like the seasons the cold weather but you know air conditioning right it's okay yeah you've got your tables outside ninety five degrees so you think outside tables are great and Florida but you know it's almost will be you know you have all seasonal but no actually I really liked Tampa live much more than I expected and I plan on staying here a long time yeah even hopefully we're looking at expansion one of these days great all right let's take a look at your devil we'll do that this is the devil pig and describe this to me it's kind of like a football shape it's got like a bread yeah it goes through dredge a a flower EG and Panko breadcrumbs dredge and that makes it the PENCO breadcrumbs gets it really crispy and deep fried and then we put our signature pig pat arrive we sprinkled on top and then it's filled with our smoked pork which has sauteed peppers finance and then I created a Saracho sauce that goes in it as well so it's that gives it a kick and then if you WanNa tone down this spice I recommend using our original sweets barbecue sauce with it I mean I like it two straight up but so I brought a sweet sauce and also the white barbecue sauce just because it's so different to try but it's it's it's delicious it's like a deep fried ball bidness and it's what's inside pulled borehole forks peppers and onions and then so instead of the crab exactly yeah it kind of stands out but it's not for the the heart is spicy but it has a good spice to try it yeah got a little picture so that's delicious okay here comes the kick yeah it gets you but here's here's a little bit of sweet bar okay less than that will cut it a little bit this is called the sweet barbecue saw that's our original mild sauce so that is good with it that's a really good together I thought it was gonna be sweet but yeah it's I it counteract perfect again I really like that and the white sauce I just wanted you to try but I really like it I'm beef because the worst rushing garlic profile sound for brisket but it's actually yeah and it's really good on chicken too I mean that's where it originated in Alabama the white sauce was on chickens so does complement chicken but the every good horseradish in anything I Morris Radish free it is very good so here's here's a little red wine vinegar in it so it just have a little bit of acid in it too but it kind of cools it off to the tosses my daughter's favorite so it's different so different it's not traditional barbecue sauce it's different good I think people would want both I mean because it really changes the flavor and I have not white sauce and horseradish I'm going back into that sweet sauce his and we put fresh Jalapenos we smoke our corn here we put smoked corn and they're a little bit.
"pitmasters" Discussed on The Zest
"Leeann with it of the devil pig restaurant come meet us in person the death will be doing live taping of a conversation with honeybee eggs Birt's it's Sunday November tenth at two PM at sweetwater organic community farm in Tampa and we'll have lots of different kinds of local tiny's for you too aced find all the details at Zest podcast DOT COM or at best podcast facebook page support for the possessed podcast comes from site and Bhakkar brand natural foods like cereals oils oatmeal energy bars gluten free fruit Gumy's for the kids organic coffee and for available in supermarkets health food stores or online at site and Bhakkar Dot Com honeybees are one of the foundations American agriculture and they are under attack on several fronts as part of our reporting project on honeybees with WSF News Steve born visits one beekeeper in Polk County who has to drive thousands of miles every year to keep his hives humming rob swings his flatbed truck into a grassy area of a reclaimed phosphate mine a half dozen miles west of his polk county home and for me it's the perfect place for bees only a few cars whiz down highway six forty and the bees are happily pollinating invasive Brazilian pepper trees that have taken root here. Here's a little over one hundred hives sitting in this yarn each one of these right now this time of year Scott in the Abraham Sixty thousand or so bugs he stokes his be smoker a small metal homemade looking canister with pine Needles it's used to calm the bees as he pulls a frame out of the hives but always not so calm and be circles seeing the collapse of the beekeeping industry after our year is over with I say our years from January till first week gene we lose forty percent of our operation you can go have a hundred hives here in June and I guarantee forty to fifty ohms GonNa be dead in a month bill says the problem comes in threes one is the Verona Lamont imported here in the United States in the late eighties the mites burrow into the bees sucking the blood of adults the next Obama in Florida is citrus greening disease it has severely cut Florida's citrus groves this is limited the production of orange blossom honey which used to be a road aside staple in Florida and then there's number three the new pesticides is one of the neonicotinoids are really they're playing having with this industry the residues from these sprays and also we're finding out the fungicides that are used in the field or are missing the bees guts they can't process their food those neonicotinoids called Neo Knicks for short have created alarm among Burgers and beekeepers the Sierra Club unveiled a national campaign against the pesticide coated seeds ten we're shell as an attorney with the National Resources Defense Council the knee coating on one corn seed has enough active ingredient to kill about a quarter million bees were shell says they're the most used pesticides in the country covering more than one hundred million acres several states in the European Union have banned the use of some neo knicks but in July the Federal EPA allowed the use of a neo nick called so flocks floor weaving a legal requirement for a field study of its impacts on pollinators a coalition of beekeepers fire back in September suing the EPA for its decision Professor Jaime Yellows Directs Honeybee Research at the University of Florida he says the Roel Mites or by far the greatest threat though there is no doubt pesticides kill bees every year he says that's when pesticides are not applied correctly a lot of the impacts that are happening to bees are hard to reproduce in the lab or in controlled studies so we've got this idea that pesticide driving it but we we'll have the data to support that generally ellis also says although there was a forty percent lost colonies every year the number of total hives are increasing slightly that's because of the hard work of beekeepers like Robbie Bell whoever year takes his hives around the country as far as almond groves in the foothills of California's Sierra Oughta Up to last twenty years we never thought about this kind of stuff but the knicks in the biotech seeds the roundup ready and all that stuff has been a big part in this despite the seemingly endless problems bell says there is hope for his hives he's praying for a solution to the Varroa might then he says beekeepers can deal with the pesticides a little better. That was Steve Newborn reporting for the zest and W USF eighty nine point seven news Lianne within was one of the first female competitive Barbecue pitmasters in physically demanding business that two decades later still hasn't really attracted many women she opened up the Tampa restaurant the devil pig in November of two thousand eighteen and created a signature dish of the same name a stop by for a sample and a conversation with Leeann after she was named master of q ousting seven barbecue grates on this summer's premier season of the food network show barbecue brawl flay versus Simon my name is Leeann weapon and I am master partner at the devil pig restaurant so how'd you come up with the name the devil pig the deviled Ab of course is very prevalent in this neck of the woods so we thought well let's go with the devil pig and actually make that our signature dish which is what we did did we took out the crab and put in smoke for came up with Saracho sauce sauteed peppers onions it gets deep fried with Penco crams and then we have a signature driver powder that we sprinkl on top sounds wonderful so it's spicy just like dental pricey yes it is how long have you been doing this I've been in Competitive Barbecue for twenty three years and as far as barbecue restaurants this is restaurant six wow six restaurants so moved down here from Chicago about a year and a half ago and had to places there and my main reason for coming down to Tampa his that my daughter who is a graduate of a USF is she was starting a family and my mom lives in Naples I came down for family reasons. Now I'm going to describe you you are tall and blonde and your and small bone very fit but you're not a big Gal I you know this is a tough business the restaurant world because you are on your feet twenty four seven there's a lot of lifting involved so I call it my barbecue pilates so that Kinda helps with you know keeping people in the kitchen fit and it's kind of built an exercise you might say so I was thinking no for barbecue competitions you you know does it physical it is barbecue competitions I it's very physical very stressful you don't realize how much goes into it as far as you know senior rigs they're setting up your cookers you know dragging along you know tons of charcoal all of your meat you have to bring him provide they don't give it to you so and not only that but it's it's the endurance of being able to stay up all night long to cook because their specific turn in times so you start cooking the night before and turn in the next day so you're up all night long we just just just go through the process for me and this is amazing yeah it's it's really cool so I follow that Casey they meet face to face I like the KCBS because his flying judging so everything is turned into a box it's numbered renumbered so the judges have no idea where it's coming from so that they really get a true score based on the actual food not on the dog and pony show I call it so usually put my big pieces of meat on at eleven o'clock at night the first turn in is what you cooking on so I have a big twenty six foot rag it's a trailer and it has a big Jed master on it which is cooker that holds about twelve hundred pounds of meat and then I usually bring a green egg with me I bring a WF sandwiches Awebber smokey mountain bullet and then I have a Jambo pit which is my high end competition rigs so I use a certain meats on certain cookers based on my experience and you know the way it turns out so I'll be using four cookers at the same time so with the rig and all these smokers and everything else how much money do you think you have invested in just the equipment and that's the thing you can't the living by competing because it is extremely expensive because you're traveling first of all I do compete by myself but usually you know it's it's nice someone else along so you're you know you're paying for your lodging if you don't have an RV you're paying for all of your mates and then your entry fees your gas in your time away from work.
"pitmasters" Discussed on Best BBQ Show
"Loves the attitude. I mean I don't know about that. Would you need to make some shirts. We got to 'em attitude gone us at the Hashtag Ghana's on Ghana's. What does that does your slogan there. It just means like I don't know with <hes> with balls with passion. <hes> you know with the wave owes. Kona wave. Oh there you go now man. That's awesome man. That's awesome. I mean whenever whenever you whenever you want to have a son you let us know. We'll so I'm working on this kind of phase three figuring out a way to put up more videos more often so love you guys will be will be you know near the top of the list. I got to give a few other people chance since I've only six youtube videos up and you got sued men. There's there's a lot. There's a lot of places out there man place right. I feel like there's another place every other week. Maybe but you guys are still kind of the game in San Antonio what's going on in San Antonio lately. Nothing much man nothing much <hes>. Is there another you guys run into much. No not really man my boy grant skin ready to open up there. I think next year <hes> downtown San Antonio actually be cool. It's GonNa live above it. You know I mean we shall find out I sure as shit hope not but even if he did Mandy Smack Dab in the middle downtown it'll be I I mean when I when I used to do a lot more real estate it was <hes> people were always asking. I want you know the business downstairs stairs into live upstairs. That doesn't exist anymore now. Manny doesn't for yourself but it makes sense. I mean I don't know but other than that man. I mean now just just chilling in San Antonio. I mean I don't know eventually I mean every other cities busting at the seams right so I guess yeah I mean Dan. How you guys are cooking the heavy hitters but you changing it up making some new kinds of sausage. You got an aspire tonight to <hes>. I don't know man. Maybe I don't really it really like GIN too. Crazy with sausage barely like making damn sausages. It is but I mean yeah you know we're always tinkering with things were definitely definitely tinkering with like some different meats and some different sides and things like that changed sewage every like two weeks people get slow fucking pissed. terrier terrorists always pissed because he's the love of sausage. He said he was like the best sausages ever had and we changed it in two weeks. He's like what do what do you <hes> what are did you change in the salt or the change. Everything would change everything we change the whole entire flavor that whole entire sausage and that's really the only time we really messed with sausage living. I've been more like we're happy with that bus door sausage. We're happy with the porks around or sausage before and we're always happy with you know but we always changing it up so that's that's always really cool. Is there <hes> I mean I you. Don't give away any secrets but is there stuff that you have you. Have you made any decisions where it's like. Oh that's too much finder or salter. No there's all kinds of powders you can put in for sure man so one of the good binders that we use powder and you kinda you kinda gotta gauge how much to put on and how much take off you know and it's <hes> it's just it's just trial and error man just tinkering with it and yeah sometimes sometimes. I don't like I don't like the way <hes> came out or you know it's <hes> it's too crumbly or something and it doesn't keep the juicy by exactly doc and sometimes you don't get that and it's like well what happened this time or whatever and then it's like of. Course you know you have new sausage guy who made it that day but it's always always fun but yeah beat sausage changing forever changing forever. Yeah probably probably start off hundred percent beef and needless change. What's in it. Yeah I mean it will. It will always be one hundred percent beef. We just changed ingredients. I guess you know everyone's got those people. We'll make tallow. I got a Cortel from someone the other day <hes> there's a lot of like grinding and <hes> Burger making. Are there other things thing besides sausage you guys are using before. That's the main thing you're yes. That's it man that's that's the main thing what have we done with them was that what have we done trimmings lately and so we make tallow or make sausage out of it. I mean we we we break it down. We make some tallow and pretty mess around tallow until it's the most it's now that I have <hes> Dylan Dylan Miller for Miller's barbecuing dome. He gave me a court and I've been messing with. It and it's like I made popcorn with it. Do you do a lot of as fuck it Yup. It's better than voter. Almost it's got a Chi- cooking point so I I think he four hundred agrees with it so you can you can fry anything brand and with it absolutely tortillas. I mean beef tallow. I can't even I can't even think even though I'm not actually Mexican again. I can think for sure in Texas long enough. I mean anybody for sure. It's it's it's such a I mean like. I don't even understand real life anymore. Because everyone else is going to work nine to five like we're just out here airplane. How love it. I love it. People are like you're always working and I'm like yeah but we're really not you know you're working working but like how many people like you must be walking around. San Antonio People stop. You and they're just like oh all the time. All the time people want my autograph. People want to hug me. It's not like that you know it's like you got to run again. I'm like Oh oh no. It's pretty every now and then maybe every now and then you get like free appetizers and you just you're. You're bringing bring in like people who have to write memos all day or whatever people doing offices. You guys don't have to do that Abra. I'll see you man. It was great suffering with your man. Patrick visas calling it a night. We're we're we're. We're catching the final wave here. No to 'em crew keeping a real news live and direct live and direct hundred percent all day every day <hes> <hes> yeah so we always close out episodes now that the music somehow got louder breath. We always close out episodes talking about you know the guys that are sitting in the room right now. Are there in their backyard there grinding. What's your message to the people that they just they wanNA. Cook Barbecue or they WanNa weld the best pits or whatever they're doing. You know what's your message to people that. Are you know they might not. They might not be as famous as to what they they're inspired by. All I mean just always remember that too. was there at one point you know and you just gotTa keep going. You have to keep going join it. If it's what you truly want you'll find out if it's for you or if it's not for you but regardless you gotta keep going a message from there. I think the <hes> I think a lot of people jump to too easy quick solutions instead of taking their time and live sticking somebody and <hes> developing trust with different people in different situations. Loyalty is a valued thing in in our youth loyalty. The message from live is DNA quote Unquote Kendrick Lamar and Pablo. You've got to find a word here. I mean I would just say like like a lot of people aren't really in it but I opened their own brick and mortar and stuff and that's why like about barbecue for me like I don't have that that that that plan to open anyone but I do enjoy barbecues the commodity that comes with it I do a lot of lifelong friends like dusty and other a bunch of the people I can name like on the back the hands way Hugh Hugh Normal family and it just you just gotTa realize what the bigger picture of barbecue how it's Fam- for sure well. That's that's it for the pitmasters potluck. A It's perfect party on a Sunday which thing that chicken row the second was bomb stealing bites a love in fact one of my favorite things is when people out of my face. I love Gimme a box of it. All you know appreciate him in appreciate you having Tucson. Everything is so good like you guys make my job easy because I don't have to worry about the food being bad. You know I mean we try. I I know I was probably supposed to be dainty about it but I just kept wolfing down slices of that chicken but yeah Great Food Great People Great Times Mijo Yelm came up del came up from from <hes> San Antonio. We guys from marathon we had guys from. I said he's in the valley. Will where where well he's in. The valley is <hes>. You put me on spot. I'm not exactly sure way down. They're down there somewhere about Rio Grande Close Broberg just on his instagram. His brisk looks really good. His brisket looks amazing on us in style really good more to add to my list do any good too many guys coming in is their mortgage wrappers in Atlanta or more good cooks in Texas. That's the question of the century services are more good wrappers in Atlanta. Good pitmasters and Texas forget showdown Arbor. That's a that's a barbecue twenty. Twenty mega happen you only well. Everyone's winding down so I'm GonNA. I'm GonNa put the mice away. 'cause I don't WanNa be the guy. Thank you guys master. pollock twenty nineteen live and direct in <hes>. I guess we'll see you next year. Comment on Azimi not eating now. I got a job NOCCO BAT deputy buckle raise on their tongue down in Texas on the land ever greater tuna..
"pitmasters" Discussed on Best BBQ Show
"Back to it. Everyone's almost packed up here so I don't want to get in the way we talk here. We go y'all round three master potluck. Hey boys they can. I guess doing down on the sausage today. <hes> yeah we had <hes> two different sauces today case a flaw me auto and a birdie eighty four yeah. Where'd you come up with these ideas. <hes> we've been goofy now hanging in the kitchen having beers and we just kind aww this is like I feel like I see Austin pretty often now. You guys just senior year two weeks. Just enjoy the drive or what yeah yeah yeah the draft smile here we go away. Fill the man behind the to the <hes> trying to hide as well. Hey Hey guys how's post here. POPs tops bag to know something. There was like at least a dozen heads with brick vault hats like are you guys. Did they come from out there. You've got fans in town or the Austin crew from all over yeah no messy our buddies that you know and I saw all levels s awesome hats. I saw some new hat so you guys you guys are keeping the wrapped which I got more mercy right now what you got there fills is a natural light avenue double cosmic coffee. I'm not sure aw I hear those here. Those new new drinks are popular. Yes someone's taking our picture so tell us more about brick guys what's new brickwall what were Louis missing out on <hes> so brick spin pretty tight recently dude <hes>. We've been getting like a lot more people that are there for like the barbecue and just like hey this. This is the only place to open so let me in so that's pretty tight <hes> it's cool see people interested in barbecue so you're just just getting people where it's more of a destination will. Maybe they're just like stopping through but they make it a point to come. Stop in our place which is cool and is that like. Are there any like you know people who are just like. I'm here for big fall. The hotel doesn't ever happen. I didn't think so I want I want I want we put when we put some very report visibly sausage on the menu though it might start in the case of formula that might just send people running well and and you guys. Are you know it's cool to see a barbecue place marathon on the map too because it it is kind of a sleepy town. Sometimes it's easy to drive right through. You know maybe suffer gas. There's a there's no pizza place yeah. There's a pizza place. I mean you guys don't have that. Many still never been to the beach. There is still a piece displays. I've got a solid right there with the brewery. Talk Talk J. start giving us <music>. You're listening tacos. OJ was close driving that one day we already second yacht. It's fucking pin on my map. Sodium did so <hes> you guys. You guys get along grownup. You seem to get along real. Well like me and my brother. I don't think yeah you see us on on our good or good times probably fighting this morning to pick them up. Yes yeah yeah. He's pissing you. GotTa fight and I'm sure to him. It was your fault for being earlier. Yeah even told her at breakfast. I'll be back in like an hour. You were now we're late. I love it. Oh she's got. She's got. Og brickwall head onto <music> good fall. We're all you know we're from Austin so we got a it's got a good. It's cool. This season brings. You haven't been there. Maybe maybe Rick Volk twice. Been Bob's is one of the I O measly goes ahead. I've never seen this orange bowl where there that's an og og I first time I stopped in to grab the burnt Orange Chat. It's it's guard right to see I. I don't even have stickers yet. I'm working on that right now but that half of the girls were. That's like my favorite hat now. It's the like superlight like. Oh we got. Some more refuses tacky one. I'm trying to get a dirty again yeah. We got some more keep. One Gland Baloney beaver to the Bologna is a Hartselle like I'm going to be honest like the Baloney. If you guys came people who know me they love it. Hey legit strangers. They're like what I'd want brisket. No we just got a little no. They don't get it yeah. I mean it's it's gotTA educate just change it up completely and we fire up the box that we just bought get talking about a pretty soon everyone who owns a pit anything anything like that. We're going to do a kickoff. Everyone gets together where you have one we got. We just got one. We're picking up tomorrow. Oh Nice I was going to say because they brought the other one. Bet We've passed ever on the way back on I ten. We got that same pit though the same design with Joey and I was like he's like how do you know and I was like who else would and having line now on I. Ted. In the same direction you all might be him pretended so I couldn't tell it was in it but I was like yeah. I'm trying to say how do you. How do you stay busy in marathon. What do y'all do you. You got like a big selection. We work a lot of work and then we played everything. Else is not appropriate for the radio. I'd say we'll keep it out of it. I go play golf about once twice a week in marathon. No we gotta go to Fort Stockton or Alpine Link uh-huh escorts the thing about West Texas. You learn to just like an hour drive. is nothing like a job in the car driving our it feels like you're driving having done the fucking go traffic like nothing. We were in Austin today pulling in their traffic outside of this fucking Sunday. I mean like smile crawling. It's it's like driving from Boston. San Antonio and it's like we would have never done that five minutes. It's like yes. Sixty miles is a long way but sixty nine miles of these listeners in Houston. They drive an hour. Just get from Houston Houston. Yeah shout I drove out for for Linka Chili. RELLENO SAUSAGE TEJAS probably right for sure sure I down there. I whether or not they upgrade. I'm just GONNA eat the first thing I'm GONNA sit down. Bring a button this crush down one of those that just the susie braided into the Union. Yeah maybe like <hes> home on supply actually because I just wake up and fire you know like in the libraries kind of like they moved books around. There's like a truck. The moves a book I I just want to drive the truck that brings the barbecue but not even new breeds like like like I m drive straight to brick ball and just knock come the door and everything else the perfect dream job of five or six different places and switch off with everybody got a truck loaded with cameras fucking eighteen wheeler. Do you have a fucking eighteen some of these guys in Waco. They're cooking your cooking out of an eighteen wheel back into the restaurant. It's like their kitchen. That's cool man. I always thought like like those fucking bad ass shipping containers. I always like you could do something cool with that. You have you got people. Are I mean. This probably won't make it but <HES> next time you're up here. Helberg is putting out his money to predict things. I guess family killing was just there for their their open. They had to give us a big slice of brisket. Pastrami beef rib. The MAC and cheese was is bomb. Step is so beautiful under the cameraman Helberg and Guess Family Iraq Naronha. Yes they so they were like like still fixing the neon on the signs like they've got. They've got a massive building added full bar and the bar even has a like. USB plugs under it for charging your phone. It's like real modern. That's like the kitchen just wide open. You can just see everything grinding and ask ask super. Yeah that was really fun to see I was actually.
"pitmasters" Discussed on Best BBQ Show
"Enjoy cooking that probably more than I do brisket say they've now. I might lose my card for that but you know it's fun well there. There was a long time ago. There was all this traditionalist. I was GONNA ask you <hes> Teddy's this. Is it going to be you know Frisk Ribs Sausage Guy's GonNa. Change it up a little bit. Yeah I mean we were just trying to get you know. The basics covered <hes> it's kind of central central. Texas inspired <hes> we got a couple of sausages that we do that are special to the valley area. We do Chili Begin Link. <hes> you know chilly picky in his native down. There grows really well so <hes> is there. GonNa be a lot of like Mexican influence in y'All's food. Yeah there might be a little bit yeah. The the sides are pretty basic but like the rubs and stuff that we use sausages. It'd be like kind of a Mexican inspired well then <hes>. I can't think of it now but I'm a I'm Privy V to a few <hes> facebook groups that are private all valley like Mexican food. I don't know if you're on any of these. I don't know G Correo Grand Valley Gringo something there's like three or four. I get added to so I haven't tried to add me to private facebook group but but the one in the Rio Grande the valley one is like just like what kind what kind of salsa does everyone doritos like people are just the I most ridiculous like. I'm learning culture just like trolling this secret facebook group about like Mexican influence in the valley so I'm sure you have some mm unique and now I mean the the only thing that we did down there. That was like you need to. The area was <hes> the chicken we did over coals. You Know Oh so I mean we've made fajitas stuff like that but the clientele seemed like if I know if this facebook group means anything the people I met from down there like people are probably a little more harsher like up here in Austin. Everyone's just excited to barbecue down there. I feel like it would be like what is this. What did you make this with yeah. You have more acquisitive customers. You'd be surprised I mean there's people that are like that never had like a good slice of like risky because I'll have had them there before is Rudy's <hes> so it's not bad but <hes> you know when we went in there. They were like what what is this. I mean <hes> so. It's a price point. Yeah people aren't used to paying eighteen dollars twenty dollars. That's always the challenge yeah. <hes> you guys are. GonNa do a poker mesquite yeah. We we use a post mostly. I mean we pick it up in Corpus <hes> the guy we source it from down like Gene Texas. Luckily running out of post. I've talked to some guy. There's a lot of post. Okay Okay Texas Barbecue. We're GONNA put a dent in yeah. No we hardly ever I mean the only thing we cook with skied down. There was a chicken <hes> everything else was cook with oak so hot and direct yeah well I. I'm a big fan of snows chicken and that's a very direct product. We're looking into getting a shed box so that we can cook our chicken down there. Her shut box yeah. He's over there. We'll grab them here in a minute. I got to cook on that today. I think it's great at a put off some heat with loaded that thing with some calls but it worked the job and did y'all cook basically right up until the event or a lot. The people get done really. I mean I was cooking up until the event was to these guys like salad cooking Thomasson altogether smoke. Those Beats Yeah Yeah Yeah No. I was kind of pushing it. <hes> you ready meantime pulled it off. You guys have any the summer's kind of winding down so there's less events or more just regular work. You guys got anything else. Coming coming up I know obviously. Teddy's is opening soon pretty big show. We'll be opening in the next couple of weeks so I mean that's. That's all we got going on but we're excited to get started and hopefully come back up here for Texas monthly. I saw you guys do like TV's and stuff football games or is it more just chill restaurant. No it's just more chill. We'll probably just be open like eleven to four or something like that. I mean we're not helping out a whole bunch of volume. We got a small two fifty to cook with and Thousand Alley Alley Yeah Thousand Gallon pit. I mean that's it. We're not we're not pumping album. Did you guys make them <hes> one. We bought from Terry Black's and then the other when we bought from somebody some guy out in lockhart cool yeah secondhand pits yeah mystery secondhand pits I like it. That's a good answer yeah Patrick. We've got a butcher's ball's. Coming up in southern smokes the big one. That's probably the biggest event in Houston so we're. I'm pretty excited and is their second year cooking. <hes> yeah. I we can have October. I believe it was <hes> southern smoke so it's just a laundry list of chefs that are way better than me so in Aaron but so we're pretty excited to be part of that and a good time to get out of Austin when acl all pandemonium comes in and it's charities for I mean it's one hundred percent of it goes to charity for like industry people <hes> medical expenses or anything like that I think last year they they dropped like one hundred thousand dollars to get this guy into he was in an accident brain damage and if if he didn't get put into this special hospital he wasn't GonNa make it and they can afford it and insurance being what insurance is so sudden smoke like one hundred thousand put him in there and basically seeing this guy's life so it's pretty cool. It's also started from an amazing idea yeah continuing that idea yeah. I mean sort of with Harvey after Harvey Harvey and kind of helping industry people recover from Harvey and he's turned into like healthcare for industry people anywhere from bussers bartenders. dishwashers cooks cooks anyone who's involved like valley guys. You know anyone who's involved in restaurants say they'll take care of yeah. I've been pestering them for a media pass for awhile now so this'll be another reminder reminder. I know the really busy so I shouldn't. I shouldn't be bugging about on the. They said they'll get back to me so I'm excited that's all I'll talk to Lindsay yeah. I I know people also <hes> you know the show. We asked people kind of what your tip is to the up incomers. You know whether you're they're about about to open a restaurant whether they're cooking their first whole hog stick and cinderblocks any tips for aspiring people oh man. I just keep at got it. You know I cooked a lot of bad barbecue in my in my early days. Just gotTa Cook Bad Barbecue to get to the good barbecue so just keep out. It'd be patient. I'm trying to have some fun. Don't take it seriously yeah. I mean I would say trust the process I mean it takes a lot to get somewhere especially soothe barbecue <hes> so yeah distrust the process. I mean patients is key Daniel Jesse. Stay humble. Stay humble. Don't don't you know once you get through your brisket. Don't start beating your chest and posting all the social media pigs and stuff. Take your time and respect the art. Stay the off the subject. It's yeah I'm still. I'm still learning business so it sleigh. There's always something new to learn. It's never like Oh got it done and I'm down with this but learning processes definitely is a humble crew at Ted is Patrick Regis the Houston King of <hes> whole Haagen yeah you'll interpet out to Elliott. Moss like you got. You definitely getting credit every day dude yeah. I give her old pit to the regular guys boom now. I got Russell ragle coming for the title. He's doing log now so he's doing a really good job too. I tried it. It's really good but moral. We're all hugging Texas please. Let's go dude. I think I think they're doing mostly half hawks with these ted boxes but yeah but <hes> yeah. I think you're getting your wish dude yeah. It's it's slowly but surely coming in Texas. Well thank you guys. I appreciate it. Let's get.
"pitmasters" Discussed on Best BBQ Show
"Pickup smoke really well too yeah. They do just feels like it's read. It just has the look even though to vegetables yeah and it's Kinda Nice. Everyone else doing meet like to have like an ice cold salad winds it. Was it a Vinaigrette or it was <hes> it was like a smoked orange like honey awesome smoking everything yeah. I guess that the smoked Orange Shots Patrick thing he smoked he smoked damn near everything in Yeah. Yeah so you guys are from what like six hours away from here yeah <hes> from down. South West Licko <hes> like five minutes from the Mexican border every down like tip Texas like South Yeah. You worked around here too right around here. Yeah I worked with evident. Friedman's actually so that's how I I know and then worked a terry black's okay when <hes> when Joe wizar- Joe's area strange. Oh that's it's amazing taught him everything he knows. Did y'all have a favorite dish or <hes>. You know what. What did you enjoy most about this thing. Oh I didn't eat. I forgot to eat. I had a couple bites that Kesse follow the big ball guys. Was that was good nice. Try Mine just to make sure it wasn't bad but I was so busy. I I've been cooking barbecue all day last thing. I want to eat barbecue mkx. That beef back was legit. Yeah look good. Look good blue. Crab Bryce introduced us to your team here. Go Yes <hes> <hes> <hes> this is Jesse enjoys brother. Oh cool so I worked alongside him part owner of that. He's he's also Daniel Daniel. Just a buddy from down south amount little pop up from down South Down South Yeah Daniel Daniel <hes> runs the screen called called Sultan fire as little pop ups down there in the valley as well and helps us out with our events to he's very active active on social media yeah. Yeah I've seen a lot of coverage yeah. I don't know have you guys been posting on. Teddy's not really no because does he tried to build up the restaurant yeah. I can't wait to see it because it's it's cool to see. There's a few people building restaurants and yeah Russia's over at Buffalo Buffalo Buffalo blow brewing yeah and that's a it's a monster yeah yeah. I'm I'm interested to see what he <hes>. WHAT IS HE GONNA put out of that kitchen eating whatever he wants. Yeah exactly equal spot near you. I mean you've kind of you've been a part of as well as seen the boom in Houston do you is fun to see like I. It's almost hard to keep up with. All the places that are opening. It's very hard to keep up seems like every month so I'm GONNA news opening up but it's Houston's big enough. You know it's not saturated yet. You know there's still some pockets that could use a barbecue restaurant so I'm not going to say <hes> but yeah there's plenty of space for more barbecue in that city yeah and I mean you guys are is there even a place downtown near where you we all are at. I mean there is a barbecue restaurant downtown right outside right outside the Baseball Stadium Yeah Yeah and then <hes> Jackson Street Barbecue. Okay my list yeah. It's <hes> brandon from Taos used to be the domestic Greg Gallon. Brian Caswell are like the opening shops and gallons set it up and then and then <hes> Brennan was running but <hes> yeah there's a couple other around town it room us fetus barbecue even now like truth in the heights and they're all far from each other yeah. It's all inside the loop you know I think the next move is between sixteen and the beltway the Beltway is away other loop the second loop the second in the middle is our tejas corkscrew in that Ludo they're outside outside of their outside the third yeah but like <hes> Rego's those would be inside between six boy you know why do they bill. Houston in circles like I heard grids built the city. Do they build it in circles markle's than they do construction on the on the circle so it's traffic and have the teddy's guys before. I met them this weekend. That's awesome yeah. No we met them yesterday. Kinda hung out a little bit and out today. Were there any little bit. Treats Joe were cooking. Well keep everyone run fed while everything was going on or no. I was just trying to get those pork steaks done. Yeah beats like a couple of days ago and have you got like this. This spots pretty cool right. No it's Australia Nice. Yeah I mean I was I was I think two years ago when the sound like a lot yeah and to see what it is now. It's like awesome. Yeah I remember the days because then that truck like consumer day a couple of years ago and there was nothing out here except for shocking like a little pop up tent yeah I remember I used to tease him <hes> you they don't they don't like me to tease cosmic but I used to tease him because I was like Evan or Leroy and Louis featuring cosmic coffee someday here for a while yeah yeah I mean they saw through it. I think it's paying off for him yeah and now there's a full bar coffee and I mean it's a coffee. It's good beer. It's like this place because everything hacked cram a lot of people in here so y'all packed it up man. That line was crazy. Yeah I think the hour-long tickets or something a lot of people a lot of food. Oh yeah one hundred pounds of beets fetus locked in on this. It's the GREENWAY building greenway <unk> greenway three <hes>. You guys got any big plans or crazy dishes. You're putting out or trying to keep it simple for the business folk gag. Try and keep keep it simple. We'll do we'll do specials dishonor whim you're that breakfast is bomb made to order yeah breakfast tacos with some brisket airport or whatever else they decide to throw in their bagels and lox sables unlocks. We cured smoker on Salmon and get some really good bagels as from a local bakery destroying your good food. You know good food that keeps people coming back more than once a week. It seems to be working. Yeah we <hes> we see a lot of faces familiar faces in line <unk> food court under a building. It's an easy place to notice. If you're not getting business or not all right we can look out and see how busy everyone else's food court so we <hes> what are we doing for the longest line well. That's <hes> <hes> awhile back there. I was at <hes> the La Food Bowl even though there was you know ten different names that are great. They're like earns got the longest line and I was like gets worried about lions giveaway food and hang out with people people run to get into ahrends line at whatever festival he's at yeah. It's you know just the brisket get and he's smart like if the line starts get short he just gets up in the front takes pictures of the people so down a little bit yeah. Aaron experience you know so people people people lined up for that man that is so patient he he ran into Uh. I went there with some Australians from <hes> Jason from Houston's barbecue yeah and it was crazy. Aaron having to be there and Jason was like I was talking to him and he's like I can't i. I pushed him in this direction yeah. They hung out for twenty minutes that all the time but it's cool that he's still you know patient about yeah. I mean it's the same guy you know eight eight years ago whenever he starts having fun with it having a good time probably happy to be out of his office probably as I can't imagine how many emails you receive at that point aren't sure I'm sure you guys already have a full inbox. Are you know what I got a manager. That takes care of that there you go. That's an that's Aaron Orange Job. I stick to the Barbecue and I let her run their business. Yes are here. She was a winter festive summer colors yeah hanging out with the baby yeah Chilin Swarm Movin airport. She dressed up so I couldn't put her to work. I mean she is known for for bring some serious heat to the <hes> the sides.
"pitmasters" Discussed on Best BBQ Show
"I got John nocco. Bat Deputy Buckle raise on they attack tongue in Texas on the land. Okay you're listening to the best barbecue show where we talked to all kinds of people tonight I hi <hes> had one of my many fun challenges which is to chase run around in an event <hes> when you hear episodes like this whether in kind of segments is because there's a lot going on people are serving tried to wait till that was over <hes> but I went to Evan Roy and Leroy Lewis's pitmasters it master potluck a great group of people came tried to get all my missed a few but the I'm I'M I. I'm the embedded journalists I uh stick my head in the places where people aren't always allowed and I talked to everybody and so as has everyone was cleaning up. I pulled a few people side had a great conversation with Sawyer. Be Lewis and Ivan the Roy. I talked to some guy from Teddy's barbecue. Patrick fee GIS he soul Ramos the reese brothers Nick and Elliott and and yeah it's a it's split up into little sections because that's what I do at chase people down by people beers a try to bribe him because not all these guys are excited to catch the mics but the more I hand him the more they start to enjoy talking and talking to yon seeing that get some feedback and so feel free to hit up these guys or whatever episode you're listening to connect with them on instagram connect with them on on whatever platform you use because we're all community. Don't be a stranger grainger for now enjoyed this episode with many of the member I Eleven Laureus Twenty Nineteen Pit Master Potluck. I'm here at Cosma Coffee With Evan Leroy Post pop-up Post. This potluck follow fish potluck postpaid masters potluck hanging out people are nibbling at what's left. There's piles of sausage. One of these is ready for you. How's it going Sir going great you. You had eight other restaurants here. Working with Patrick Fiji's Aaron Fee Gis we had is all and sheldon from two we had the reese brothers Nick and Elliott and Philip from <hes> brick halt we also had Davis Turner Huckleberry House Battalion Medicine Fantastic Blue Crab Rice we had Joel and Jesse from from Teddy's barbecue soon to be opening down in the valley and West like Oh some smoked beats taking it back to the Friedman's days we have been Hollander Casper prefer mantles making some Nice <hes> fermented pickled Jalapenos <hes> Deli style pickles and we finally had Chris McGee from the switch making a little smoke strawberry shortcake. That's a that's a pretty good lineup. Did it did it take a while to get all these guys coordinated or what not too long pretty much everybody who asks it yes. We're sorry we also had been uncle from solid time. Serving US really nice smoke mental cheese with some petar gonnit touching. The MIC say ran out see you later yeah well. He arrived. I served. I was out first to catch them. I'll catch them against it. I just interviewed his <hes> his party Brian Yeah Yeah that was cool episode. Yeah Yeah Yeah. It's it's fun <hes> great episode. He's so knowledgeable well yeah. I'm excited because now I know people want to know down on that stuff so I can double down on it. Yeah for sure that's all the questions you're asking specifically about like new cuts and stuff. That's kind of interesting and that type of stuff that we want to do you know here and at the brick and mortar like when we cut the bacon ribs and stuff just trying to cut the animals specifically for barbecue right not for the retail case eighth not to be individually portion but for big cuts on you you do a lot of breaking down. You do a lot of butchering yourself so right. It's it's cool to see the different areas of I don't know anything about butchering so the fans like it because I get explain everything. Thanks yeah exactly all I mean. We only know we've found on Youtube so but I mean isn't it. I think that in the past you're I self taught someone would show you or you'd watch someone or whatever now it's just South Talk Youtube instead apprentice or whatever that is that's exactly right. I mean you got a a strong mix of people that you have. You came up with the more traditional way like you. You have a a proper. GM uh-huh you guys have a whole situation where some guys. It's just. It's backyard was here talking about how they got payroll now. It's interesting thing to see everyone's at different levels and the cool thing is y'all get to correspond so you've gotTa help everyone get up food tranquil. We try to run it like it's a bigger business. Uh but I mean that's like life's all about mentality so if your truck like a restaurant ahead yeah exactly and and it's not not like your you know there's people here. This is not the first line related into Lewis whether it was a team up or not too bad though Oh what was fast ones I just didn't yeah we're standing there going on and then I was like oh they haven't even serving right yeah. It started about twenty minutes before we start serving and then we ran through it in an hour and a half. I think yeah not even yeah we were. We were like we were almost back to cosmic and we're twenty minutes after the line started. Maybe any <hes> any thoughts I need. Debrief is run the way you wanted. Would you have more people less people bigger. Party is pretty cool. I mean you know just is having to work with it with another business operating at the same time. It's a little bit confusing but <hes> you know it. It was fun. All the food was great. Everybody seemed happy. <hes> everyone was very happy. There was like tables were packed with people talking yeah yeah yeah well now just trying to get the team to start cleaning up here one. It's cool that <hes> the cosmic let you do the like drinks included colluded and all that that's not always an easy thing to coordinate and they were super cool about like sometimes you go into a place and they're like Oh. It's a guy with tickets or man and this time he it was just like everybody is great man. I mean they're really really cool and easy to work with you. Guys were holding on the spot out for a while before they came so it's nice to have you know you're like fully formed yeah exactly and it's probably nice to have bathrooms rooms and water here. We got ice. We Got Electricity we run the ACC people standing here in the summertime and we opened the window and they're like Oh my God it's cold in there. The perks of you know you guys have a nice. Is that considered a box truck. I think so I think eventually like <hes> originally was Chevy Eddie box truck nineteen ninety-four mobile yeah and <hes> did someone do all the work on it. You guys do hello that. We just went to do the hand painting on it so it's hand painted. It looks handpainted yeah. We wanted to have that look to <hes> Sawyer. She feels about the Lewis Hi. How's it going Yeah Yeah Yeah I would. I would call myself that Nicole from corkscrew. I don't really know as many people's I would say that that might be my title as well. No I mean I I try to be a solid female leader in the midst of a lot of large sweaty hairy dudes so you know whatever works for you but to to declare yourself. HP See you need to have a certain. Attitude is all about hospitality. I would never call you the B word. Oh my my call myself that make my back but I think no. You obviously thought ahead you had some Hickama and cheese so we had <hes>. Ben From Song Time really showed up in the best way today he I'm grilled some Hickam <hes> <hes> and then served it with some smoked pimento cheese so we smoke the peppers earlier this week and we <hes> you know he made a mentor cheese and then it had <hes> some delicious toppings. It was really nice treat at the beginning. We also have some party favorites to take home. You know so sorry I'll let you you brought a tray. At the beginning you had <hes> crackling popcorn. Yeah brisket fat out. There was definitely like a new level of hospitality for you know just a a a pop-up potluck yeah. We wanted to be like a fun little party. You know they'll follow your backyard. Everybody brings a dish. Everybody lines lives up and get served and sits down together kind of want to be the same thing yeah I mean that was exactly it and and the price was easy. You know you get to drink yeah yeah. We wanted something yeah. We wanted to create something. That was approachable. <hes> you know that we could bring out a large group of people you know in on the back end. Bring in some really wonderful people that were close to that. Also we want to be able to grow with and give a platform to other up and comers and some other people that are you know really doing well on their own their own city and you know come together and do something that's fun. Everyone was the furthest the Elliott or or <hes> the <hes> reese brothers and Teddy's. They're both pretty far as a five and a half hour drive Jaeger pick yeah so it's really special to have them. Come out. <hes> you know. It means a lot to us and it's wonderful that everyone has a really busy schedule. Wait especially right now. We're about to ramp up into you know. It's football season busy events. He's in is on the horizon. So it means a lot of people took time to come out to you. I'm here last night now the they don't Cosby is not a TV thing <hes> <hes>.
"pitmasters" Discussed on KOA 850 AM
"Right. Right. To bring the entire family absolutely incredible. Way to celebrate Father's Day the way that we talk about it is, you know, on Father's Day. Typically by dad does his own cook particular case, I'll do the cooking Al do the dishes. I'll even throw away. You have to do is come out and enjoy yourself. And, and it's barbecue and what a great thing to think about because you have an excellent group of legendary pitmasters, tell us about the lineup. You've got coming absolutely. We have we have sourced some of the best pitmasters country, most of these pitmasters have won world championships in shoulder and ribs in brisket and chicken. Really an incredible lineup in our pit Nassar's just previously at Memphis in may you weeks ago. Great trophies. So we've got carried wrangle the piglet poorer poker Nashville. Tennessee, Mike Johnson and Christina FitzGerald on sugar fire smoke house. The one they're in Westminster, right? Have been two-time world champions at Memphis in may to ocean springs, Mississippi, they're going to be cooking up whole hog force, Leslie roared, and Craig. Ubon city Mississippi Wilson from the salt lick barbecue driftwood Texas, just outside Austin, that is an iconic barbecue location. They're coming up to join us Mike. Emerson is going to be bringing or flavor of Saint Louis out to Denver from pappy Smokehouse. John David Wheeler from the Memphis barbecue company down in horn lake Mississippi that guy can cook some ribs. Mike goodness, Jason Denver's very own. He's actually a Saint Louis boy is coming. He's got a store there in Westminster as well. Gee barbecue. He put on an absolute show last year. And he's coming back, new this year was super excited about these three pitmasters coming out of Kansas City, just staining from Joe's Kansas City barbecue. We've got Sal romo's Joe there to smoke house. They've been getting some absolutely incredible. Accolades recently in the barbecue. World comes from San Antonio. And finally, a Sean Paul wa virtual barbecue into some New York City. So far from across the country, different styles different flavor profiles, different methods of cooking all Denver. We essentially went out on the best of the best, we're going to put them all my life stadium. Just as you said, that I was thinking the same thing you have found the best of the best. I mean we're talking great barbecue here. Not only are these folks incredible barbecue talents, but they are they're all chefs that people sometimes. European master, and almost all of these pitmasters will say, well, sure, but I cook other things that the barbecue as well. And some of that they bring to light force some of the demonstrations that they do on site. The but we, you know, they really are able to go into any kitchen anywhere. For instance, Ed, Craig Berhad just did a cook at, at Michelin, therefore some of the Michelin judges, and otherwise just cook there. And that was absolutely incredible. Incredible challenge and beyond being wonderful in the kitchen. These are all some of the best people you'll ever be and there. So excessive oil. So if you're a fan of barbecue. Pitmasters many of them. You've probably seen on one of any dozens of. Around cook. And then you just walk up and say, hey, Mike Christina. How're you doing? Spend some time and talk with you as long as they're not as back you know, tended to pay they'll come in and talk to you. There's great people in this world that are extremely, and then there's barbecue. Really over the top with kindness and Mark. You expand the menu at the festival two way beyond the basics talk a little bit about that. Of course you can come down, and you can have some poor. You can of course have ribs. You can, of course, have chicken, but we've brought in a bunch of new things this year to really expand upon menu knowing that Colorado is one of the best producers, and also consumers of lamb, the folks sugar fire smoke house are going to be doing legal lamb. So they'll, they'll actually smoke that legal, and then they bring it out, and they do it over flame, pit they'll shave that legal lamb. You're gonna do some incredible tacos with those, we've got some smoked salmon that we're going to be doing guys Denver. Everybody loves salmon. Salmon tacos out there as well. The Joe's Kansas City, they're gonna come out. We're gonna do fresh pork belly. They're gonna smoke those pork bellies and then and then finish them on an open flame. And, and then Fleiss that nice and thin. And had that pork belly ready to go brisket from Texas. Sausage Denver's barium Polidori sausage is coming to the party with. With with their brought worst as well as their Dewey. So you can go a little sweet or a little spicy, there, something new this year that we're also doing. We're taking the rid we're going to do something really cool. We're gonna actually smoke those ribs for about three and a half hours. Then we're gonna put them in a deep fryer deep fry those ribs for a couple of minutes, pull those out and hit those drive, rob serve a sort of a different take on on ribs, right? And then another a Texas favorite. The folks to smoke house are actually going to be doing beef cheats. They're gonna be doing Barbara. Gosh. Good. So, right. There's, there's more than that. Of course, there's plenty of ribs. There's plenty of, of brisket and otherwise, an also, our chicken is a ton of fun. Greg Hodge barbecue. Ninja and what he doesn't see put that chicken in the smoker for a couple of hours and brings it out puts it aren't open, flame grill, and then he actually uses a roofing torch. And, and it's these ribs with that torch to put that crispiness. Yes. That is absolutely incredible show. And at the ton of fun to kind of fun to eat, as well. Right. And Mark, it's not just all this meat magic that we're talking about, but you have some great entertainment to joy as well. We sure do. One thing that I love, you know, the things that this really is, is the best backyard barbecue that you can come out and experience. And so what I love is. I love Lou grass. I love a good. I love the blues. So we've got some incredible incredible bands on Friday night. He's Miller is gonna put on a an incredible showdown there for us to start Saturday morning with wirewood station. They're going to be doing some, some awesome bluegrass, Rick Lewis project is going to come out rock, the, Chris Daniels and the kings. I had them last year and typically, I recycle pans every year. Were so good. I said, book them again, really put on an incredible show, a great country act and Buxton on this Austin young band. My blue sky. We sort of build through the day, juicing bluegrass in the morning segue into some rock and roll. And we've finished with the blues, terrific. That's how that's how I like to put out a party. So we're coming down in between each of those fans is some incredible chef de MOS. So we'll be doing things like prime rib roast will be doing things like showing you how to do pork rinds, we'll be doing really incredible demonstrations and those demos, you can really come down and learn a ton. We do those on the Green Mountain grills, quick cut stage. And so if you're a backyard doozy or a barbecue enthusiasts at home. I want you to come down and learn from these pitmasters. They literally get up there. And they tell you the secrets of our pitmasters uses the phrase all the time, he says, I've got so many barbecue secrets when I sit down they. Fall out of my, there you go. That's what you want their, hey, and let me before we got about a minute and a half left, but I want you to mention the rib rubble on Sunday, which is always fun. Absolutely. So we're doing this for Father's Day weekend. Our folks are proud sponsors at pray fresh. They have an incredible product, we'll, we're gonna do we're gonna bring ten contestants up on the stage and they have got five minutes to eat all the reds that they can. It's an absolute show so much fun and bread Orson from the shed barbecued out city, Mississippi. He calls himself the barbecue richer, and he gets up there. He preaches and it is a ton of fun. We did this and Saint Louis. We've also done this at the big twelve basketball tournament recently. And we had a who. That's kind of a fun one to watch. We just we had some programming throughout the weekend. Really special stuff for dad on Sunday. We actually do charcoal bag giveaway day while supplies last our, our sponsors, Royal Oakes. When I make sure that day gets to take something hold on Father's Day. So we give away a five pound bag of charcoal to all of our dads out there. But that's terrific. Some of the proceeds of events support, we don't waste which I think is great again. Let's give the specifics, it is Friday, Saturday, and Sunday June fourteenth fifteenth sixteenth. How did they get more information Mark, they get more information at Denver barbecue fest dot com. And of course, you can check out all of our social handles on Instagram and Facebook for updated information by the minute, also some mouth, watering, pictures, and contents post post a bunch of fun stuff. So thank you so much. I can forward to seeing you. I hope you're hungry. I'm hungry down, and get fed will be Mark Mongolia with the Denver barbecue festival. Thanks so much for being with us this morning. It's my pleasure. Have a great weekend to this. KOA cuna. I'm Ed green. Cruises up their game. If you thinking about maybe romantic night, or maybe you just want to go ahead and enjoy the beautiful scenery of DC. You gotta take out the wavy redesigned, their ships from the refinements in lighting and textures to the dance floor and bar space bar and not to mention minimizing fuel consumption and.
"pitmasters" Discussed on TalkRadio 630 KHOW
"Them cook. So if you're willing to have a block party and a proud souls barbecue there right in modern. Let us not listen to this live. It doesn't get any better than that. Right there. That was your one good idea year. We've got that you man. Right. You talk about you want to dip. You're telling you want to know these guys the pitmasters you've got an event coming up at the gothic theatre eighteenth into Saturday. We'll be there broadcasting live, and there'll be music, everything you need a little song a little dance a little seltzer down your pants. The. I'm not sure said, I'll make you, Dan. Get your attention. So now that we have everybody's attention. What is it? What is it? Right. The proud souls backyard barbecue contests. I think you guys are gonna you're gonna be competing, right? Yeah. Heck, yeah. All right. So we got twenty four teams were already completely sold out. We have a wedding list. Life happens. Right. So call the shop get on the wedding list, and we'll plug in. Right. So like you said we're gonna have beers. We're going to have barbecue. We're gonna have demonstrations for our good friend, Jeff too. But Jason Donal to few other local pitmasters getting to be there all the bosses everybody. The modern eaters. The monitor team we have a TR team. Colleen DEA barbecue and close. Of course, I've ever accused. Okay. I'm include heels, but. That's how you do it. And that's how we do it. So proud souls, proud sponsor of the modern eater show. It's a proud sold barbecue.
"pitmasters" Discussed on The Trip
"This neighborhood is uptown right us town. So what's the word on town? What's the I guess that's a lot of different types of places in one but to the Superdome here. So that thing. Canal street, everything on this outta NASCAR deuce uptown. Okay. And they were doing on the other side of canal street is downtown. And you just driven where you had Stennis today. He I was still city that's kind of a commute. Forty five minutes came out. But you wouldn't live out there. Definitely. No, I never considered living out there. The wanted to do some crewman post post tree like everybody else and say and this New Orleans Fidel we like Mississippi, I didn't understand what did I will be racist south. And like, you know, what I just I take my chances in New Orleans, Louisiana. Mid City New Orleans with Dr Howard Conyers, host of the PBS show, nourish a rocket scientist by day and whole hog barbecue pit master by night and by weekend. Yes. If I have to have only one more episode in this flagrantly fabulous town that I'm glad it's with Dr Conyers he is originally from the deep south the rural south, but he's chosen to make New Orleans his home after Katrina. We talked about that move about how black pitmasters reclaiming barbecue in about exactly what space engineering and fire meets pig. Engineering have in common from luminary media, and roads and kingdoms. This is Nathan Thornburgh. And you're listening to the trip drinking with exceptional people around the world. The end of a working day working day Tuesday afternoon deserves at least a few figures, and listen this bottles not running away from us. So we can keep it there. All right. Well, let's have a sip here jeers. Oh, that's good. That's great Oakland ears newest something to you would said definitely this is what we should drink to the podcast. And I'm glad you did. So tell me what is nearest eighteen fifty six about so Oakland near Jack Daniels. You learn how to make whisky from us lead. And it was named here's nearest green. And it just came out about two years ago this particular story, and so they start making this particular whiskey to honor his contributions to the Jack Daniel's distillery. I think an African American woman named fun Weaver. Correct fon we Elliott believe fon Weaver out of LA who'd heard the story about again, I only know this because you set me on this whole path of finding this bottle and thinking about it. But she had heard the story about on gold nearest which is I guess what they called nearest green who wasn't emancipated slave who taught Jack Daniels like the Jack Daniel. How to make whisky? And I think what she did is. She went to Lynchburg that happy town. They tell you, and they show you in the commercials, and she looked for a sign or some sort of commemoration or anything for this man who had been at the birth of Jack Daniels, whiskey and couldn't find it. And I never met this woman. But I assume she's kind of woman is like well, fuck it. I'm gonna do it myself. I really enjoy hearing story, but it's more than just nearest lot. A lot of black men who would make an whiskey in the American, Sal. They're making corn liquor or moonshine as common people know, our stump hold opinion where region you're from. But I don't know if this was the combination or the chain that you were making your own mind. But to me really reminded me of what I saw in nourish the show that you have with PBS where you're kind of like flipping through a guide to the best American pitmasters and seeing that it's all white men. Basically. I mean, no African Americans, and you had this sort of revelation that same thing, right? It's sort of a lot of it's like African Americans made this in the first place, our they now not in the picture and that way. Yeah. Exactly. A lot of thought I was thinking what chose that particular drink. But I think you can turn any discipline. Any science any any act? That's come out of America at large, and there's always going to be someone. Out of out of that story and very often that someone is African American in even podcasting. So. But tell me about that moment where you having grown up doing very intense, South Carolina barbecue as just as a part of your family that you kind of saw that other people were getting a claim recognition for things that you can do on. Suppose that like when I saw people getting a claim for it didn't anybody look like men, I learned from it. And that was the kind of most disheartening Dame because the stories that share to me was even doing the most recent times in the south that he was common for white people had a black man come
"pitmasters" Discussed on Shutdown Fullcast
"Too. It finally here number five noted the pitmasters finally pit. Miss the pit master arises from the recesses of the Pennsylvania, the fully powered the hold, the master controller of chaos, destructor of college football dreams. I come. You'll Brian Kelly at the fighting Irish, the pit Basta. It's not. Leprechaun. It's not a barbecue thing. I get that. It sounds like that big long tube of chaos. South bend ready to make a deposit hate Notre Dame. You want fries with that. Excuse me with that. Take for you. Now. Now take that forty Irish away. We had, we had an important Saturday discussion that we should bring in here. How would I would like to have a free for all for just a minute? How would Dave one-step pronounce, Josh hypol- jar jar jar? Cheval I settled on George tied pod. I'm. I'm totally jar Jairo birth tag. The rule. I was told that the rash. I said jar and a couple of. It's definitely charge. We've made. We've made him Indian Easter Roche. Hi, sharp. Tropical. I was told that the way a person would actually said that Josh was pretty close, but that there wouldn't even be l. that it would be high PU. Chart, which is funnier than anything we made up right jar, higher poo poo..
"pitmasters" Discussed on Jim Beaver's Project Action
"And that's not Tober. I'm the re such a big service so many people. So I mean, I can certify to, I think. Two thousand five hundred people out of our truck and trailer her day. So I mean, you know, I, it's a day keep truck, but we we just have with which is past, especially the fire inspections going stuff. So we're actually doing stuff like that. So. Wing. Actually legal. Yes. Doing the right rate you do, which is really cool and everybody that Adler Stafa move only on. You know, just just the fact that I'm doing it because I'm on the truck. I'm cooking. I'm serving like it's not something that I dislike creating in like pass off like I'm doing this because I love talking to people, love serving my aid to the people that know when is that we've done for so many years and at barbecue fish Janas stop buying. Tell me how great I'm doing. You know, Cam, really, he's a master said saying, so can't can't true man. He he really showed me roads very well and my my rigs tiptop for man. Actually, if even if you're not a buggy Persian, we got the hat on. 'cause I got my trigger grill kick it on on the side bet. It's also it's a hell of setup. That's that's awesome. Well, I know you know, it's funny you talk about that. Like in the barbecue world, you know, we've been talking about t. p. today, you know earlier and do there's like in the barbecue world. There's some guys like Travis Pastrana's of, you know, of the barbecue world, right? I mean, these guys are like the heroes and legends, you know. Dude, I mean, mining makes guys on the on. The big shows you know you, what was that? Pitmasters pitmasters on the food Catlin on that. Tuffy authors guys are super super in the big names like there's also like sponsors and stuff. Like I mean, if you're gonna talk about like the red bull of the meat, we're live. Actually, I worked sneaker or forums. They're like the biggest name, a competition risks and stuff like that. 'cause they offer such like high-grade wagging meat and stuff like that. Yeah. So I mean it, it's very similar. You know, there's a, you know, the big name stars. There's a, there's a superstars out there like camera crew, Tuffy those guys. It's it's pretty funny 'cause they don't actually have like a following it stuff to like people drive. I mean, have you ever heard Frank. Allen's in Texas. Yeah. Yeah. Like that..