17 Burst results for "Steven Raichlen"

"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

03:30 min | Last month

"steven raichlen" Discussed on The BBQ Central Show

"And He.

"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

07:56 min | Last month

"steven raichlen" Discussed on The BBQ Central Show

"All right. Welcome back this portion of the show being brought to you by cook and pellets dot com your number one source for quality wood pellets for all your pellet driven cookers visit cooking pellets dot com for more information or to purchase to see the other products that they offer over there pellets dot com for an alternative website amazon dot. Com is one. You might wanna take a look at but goal try cooking. Pellets dot com. I this question coming in from dan. Why is he not wearing barbecue. Central show gear. Something's up dan. You are very keen with the i. I can tell you exactly what's up. The seasons are changing. It's freaking cold all of a sudden. I need long fleas fifty degrees outside for crying out loud. I'm getting old. My blood is getting thin. I live in cleveland. It's gonna snow next week. Potentially so give me a break. That's why i'm not wearing. I just forgot to wear my long-sleeve barbecue show sir and that's why i have my henley on or whatever stylish thing i have. Hey anyways the third tuesday of the month and you know what that means a visit from the icon in the industry. A host of shows a creator of project fire and cookbooks. And the like we welcome back. Friend of show steven michael hasty. He's here stephen. Are you near as the hallelujah. I knew all i had to do. We'll start talking about jeff bezos and magically. Everything would fix itself because that guy had bad press anyway. So have you. Well let me ask you since you've been hearing a diatribe. Have you ever had issues with youtube or Amazon with these affiliate payments because i've been unceremoniously banned from both platforms really for no reason in even on appeal. They've told me to go pound salt. Have you ever had issues with either of those platforms. No no they work fine for me and people buy my books and products thrown. So i'm again. It seems that they really have a hard on for me. But whatever we continue on and we'll go from here so before we get into some of the topics here. We got like eight and a half minutes off what ended up being the problem. I have no idea. I logged in. I saw my picture. I saw you. There is no sound just goofy. You know what the problem was. Every other month we practice. We do a trial. Run to make sure it's working beforehand. We didn't tonight. that's right. Shame on us lesson learned before we get into some topics tonight. Stephen i wanna ask you about the food topic. That is raging all over social media right now and has been for the past two months or so smoked cream cheese thoughts on this phenomenon. And have you tried it. Well yeah the old hat on that. When i was writing project smoke. You're may remember. There's two page spread and that about all the foods that i smoked. They included cream. Cheese of course smoked butter to put on grilled bread smoked. Honey which is absolutely amazing. Seton office burn smoke mustard which is sort of interesting Ketchup chocolate was really. Didn't do it because chocolate so strong anyway doesn't really smoke doesn't do anything for it so yeah You name it. I probably smoked it. Have you done. I didn't inhale never would never inhale. That's not what we're here to do. We're just here to add layers of flavors through would smoke of course as somebody who was growing the social platforms as you are. Have you thought about refiring smoked brick of cream cheese just to take advantage of what seems to be the latest and greatest food fat. Well you can bet. I'm going to Now after this conversation. What's the difference between a in potent chutney. Chutney usually have a first of all turn comes from india. Originally chutney has vinegar or tamarind or lemon juice or some kind of souring agent. Compote does not so one is like more sour. One is more sweet. Would be like yeah. Compote is just basically it's dude fruits with With sugar or honey mar. And the chutney usually has a souring agent a often has chilies in it. What would you use a chutney with lifezette like pork pork into chutney. That goes along. Chutney would be. Chutney would be fantastic with pork. It would be That's a great with poultry of any sort. It's great with wild game component. I think of with my aunt annette sprays brisket. So i was. That was our desert when i was growing up here compote. I think well this person really thinks there's some kind of hot shit There could be maybe a better more every man word than compost. But maybe not. Maybe that is a real word that you have to use right. When i was growing up compote was basically stewed prunes and apricots and other dried fruits. Or did you call it. Wake all they come very well. No recalled compass any update on the barbecue. Mail order business that we should know about inventory issues or any new offerings. That are coming out soon. Well just that. Since we last spoke we sold out in about two weeks. So now i'm sort of in the embarrassing position of saying we gotta wait until november before we have Newstalk but we did increase our order from last time so hopefully there will be more people to buy. That's the planet barbecue brisket kansas city. Also ribs there's some. Smokey sides like grilled cream corn and a A smoke being. You know it's a little bit like books when you get a bookstore and they you hear that they have sold out of your book. It's great news because they sold it and it's terrible news because there are more copies by no doubt about it so the main issue that we wanted to hit tonight is that project fire. The tv show gearing up to shoot yet another season. Is this the third season of project. Fire this this is the fourth season of project fire which were shooting in saint louis. I'm really excited about it. It's going to be our first. Urban shoot a usually we shoot in a quiet country setting as you might have seen last year at the pearl stone retreat center. This time we're going to be in the heart of saint louis that the the old union station so i'm really excited about that. We have some great guests. We have more mystery boxes. Were inviting some of my favorite Social media influencers on the show got a great show plan. I'm really excited. Will you be making steven reich lens or project. Fires version of the following gooey butter cake toasted ravioli and pork steaks which happened to be three of the saint. Louis food staples for anybody. That doesn't you have done your research. Mr empey and not surprised. But i'm very impressed. And i would say two of those. Three are are already scheduled for the menu. Can i guess which once yes. I'm guessing gooey. Butter cake would probably take some very well. I don't think toasted ravioli is going to be at. But i i absolutely think pork steaks on the well. I think what i'm gonna do is lead a surprise. Well okay. i'm calling it right. That's how we're gonna do. Will you be going to places like pappy smokehouse and sugar. Fire to do some type of collab- or show. Hey this is when you hear. The here's some lie fireplaces you might wanna visit because those are two really places we are certainly going to include local pitmasters on the show absolutely. Here's the one thing that i've noticed as project fire.

steven michael dan Seton office stephen jeff bezos cleveland amazon Amazon youtube pearl stone retreat center india steven reich kansas city Louis food staples Mr empey saint louis
"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

01:49 min | Last month

"steven raichlen" Discussed on The BBQ Central Show

"Live doing live all right it and we'll do it so they get that perfect barbecue us. Say whatever put the letter on strike match and should we call the fire department. That might be a good idea. Sounds good evening and welcome back to the really big barbecue central show. This is a show that i talked about all things important. The world of barbecue and grilling originating from the rock and roll hall of fame city of cleveland ohio bombs that he usa and the barbecue capital of the north. Coast cleveland ohio. I'm your program hosts grumpy. Happy to have you aboard here on your tuesday evenings alive fire on and show if you want to jump in on the show tonight. Here's how you do that. You can get in touch with the show by sending an email to greg at but meek you central show dot com or on the twitter and instagram said. Bbq's central show anything.

"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

02:01 min | 5 months ago

"steven raichlen" Discussed on The BBQ Central Show

"Sure you.

"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

07:35 min | 5 months ago

"steven raichlen" Discussed on The BBQ Central Show

"Burner on three legs You know with the arms kind kinda swing out with different girls and then potholders and such In the gas grill category We've got gleaming new fire magic. That has those diamond. sear Grill bars their flats. Get really killer. Grow marks in the pellet grill Category we've got a green mountain that is super super techie. control it from your phone We've got big green eggs and many sizes include the including the mini. Max which are just love to pull that out. We do some kinda tailgating stuff on that We've got a wood-burning of it during kobe. That was my project is to really get Really master my wood burning oven skills so so so that will be fire that up. We've got you know and the expensive ending things. Gotta kalamazoo Bread fire grill on the less expensive end of things. We got pittsboro cook as he got lodged about you You name it. We pretty much have to grill on. I think if you are a student at this particular thing this is good because not only are you able to see what perhaps some would either aspire to her only dream of buying for instance that kalamazoo hybrid that you mentioned but then you also incorporate the stuff that every ham and egger is going to be able to go out to a big box store and buy themselves for a couple of hundred bucks and it's all dependent on what kind of a live fire cook. You are somebody. you're gonna do it. Maybe once a week or you know a couple of times a month will be probably not spend thirty thousand dollars on a grill. Maybe you are. But i doubt it. So you're offering a course and then corresponding selection grills to people to try. And perhaps they're going to be purchasing something when they get back home because now they've used it. Oh yeah absolutely. And i think one of the one of the benefits of barbecue university is you you get to test drive joke because you know. We have a half a dozen. Different kinds of komodo grilled got four or five colleague. Brill's he got half a dozen smokers so People really will come here and and sort of used the opportunity while they're learning how to grill and smoke to try out different grows and smokers and figure out which one is the one for them joining us here on the show as he's getting ready to lay down barbecue university see even. If i'm not mistaken. Yesterday was national bourbon day and today is national lobster day. So let's take yesterday. I you have a favorite brand of bourbon that you reach for and if you're not necessarily just a straight bourbon guy. Do you have a cocktail that you like to incorporate bourbon with well. Let's see i. I'm pretty ecumenical when it comes to bourbon And i think about what i have at home and you know god love burbs at home but i definitely do have a cocktail i love matt is a manhattan. And i especially love a smoked manhattan. I use my smoking gun I pour the manhattan ingredients shaker. Cover it with plastic. Wrap put the hose of the smoking gun into The shaker maybe smoking did to last spoke. And let me tell you if you like manhattan's and when you taste smoke in manhattan it's like the skies opened in the angels starts singing. That's how good that is now today. National lobster day. And i did see on your facebook page or perhaps it was your instagram. That you were doing some lobsters for for dinner or maybe just for For fawn or get into class ready so a favorite lobster. And what i mean by that is region of the country or region of the world. And then what's your favorite way to prepare and eat it absolutely well. I'm going to sound a little heretical to All of my floridian compadres and spiny lobster. Certainly good and for spiny lobster. I usually do some variation on rum. Butter line. Basting mixture but for me There is no nothing better than maine lobster a New england lobster And we cook it absolutely simply. I cut it in half. I cracked the clause. I actually start growing the 'cause i 'cause they take longer And that's pretty much just a simple better. Maybe a tarragon butter chai better very simple squeezed. Lemon juice on it but fire guinness. You've got a little words. What makes it the best tasting lobster if you've had them all over. How does one region of the country or world differ from the other. And why do they differ. Is it just because what they're eating or heat the water depths of the water. Well i think you know a florida lobster first of all the nice because it's the tail is all made it's a very big tail there no claws so it's very easy to grill eat The flashes a little firmer. Sometimes even what what might even use the word chewy not me far. Be it from me. But it's it's not. It's not quite as sweet maine. Lobster is just sweet and buttery without even the application of butter on it. And i think the reason is that i find that seafood That comes from really cold water to me. Has the best Taste i i love. Cold the cold water fish we get up and doing. I loved more to too. But i think that cold water gets fisher. A kind of more context flavor. Something that i see. It's been menus for a long time. But i see it growing more and more popular. Especially in the steakhouses is lobster mac and cheese so in your opinion. Is this a waste of good lobster. now what i would say is if you have made your evasion grilled lobster dinner and just the grilled lobster by itself or maybe some grow corn And you by some miracle. You have some leftover then lobster mac and cheese. He's very good way to use it. What i start with a whole lobster crooked just to make mac and cheese. Now i don't think so and actually. I don't think restaurants that either stephen. We have father's day coming up on sunday. So obviously there are limited shopping days left in case. We've just reminded some folks listening here live or soon to be on podcast tomorrow. Do you have any suggestions for best father's day gifts in twenty twenty one. Oh i do actually I mean if i can lay own horn here we have just come out with a A griller Grilling flavor kit That's very handsomely boxed and it includes Three of my Barbecue spice rubs A bag of Hard wood chips in the In the barbecue essentials line Let's see we have smoke in a can Which is good for using gas grill. It's actually can hardwood sawdust and you. You can smoke. And it's very handsomely packaged and very affordably priced and that comes with recipes and And i think if you could go on my website barbecue bible dot com and order it. I you know we sell through amazon. So i'm.

yesterday thirty thousand dollars tomorrow today amazon father's day sunday instagram Yesterday New england four half a dozen Three once a week a couple of hundred bucks twenty twenty one Brill one facebook five colleague
"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

02:37 min | 7 months ago

"steven raichlen" Discussed on The BBQ Central Show

"Continuing to produce incredibly mediocre content an exceptionally professional way. You're listening and watching the barbecue central show once again. Here's your host. Greg ramp this segment brought to you by firebaugh to fire board to drive and fire to ro monitor to six different temperatures simultaneously to y five based monitoring or connect the red white and blue tooth. Have alexa google assistant in your home. Your blocked firebird fully integrated with both it. No by four by or four by visiting fireball dot com or call eight one six nine four five two to three. I'm trying you might have noticed. I'm going in my left ear over the last couple of interviews with a trying to wear the left earpiece. It is not good. Why would it be this ear that the guy carved up my whole thing. I mean it's barely fitting in there enough to take it off over the break. Go back to the one ear. It's nice to hear myself in both ears. But don't have the fit plus. It's all like this one. So smooth all worked out toward to worked as a matter that was nicb our last segment premo grill dot com as he had mentioned the supply chain is a light so if you're in the market for a primo grill just relax a little bit. They will be coming if your dealer is out. Don't get all nervous in the service jumped by for no reason. Patience is a virtue once again. That website prepo dot com. If you have a primo now and you want to get the lift hinge and the caps. They are available for retrofit. Plus unabridged conversation with steven reich. Before we got the nick he and i have to look up the hill to eat at when we get to saint louis. Hey who's looking forward to that. Drive on thursday back right after this..

steven reich Greg thursday both ears one ear two four three both saint louis six different temperatures five grill prepo dot com dot com alexa google assistant com one premo grill nine
"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

03:08 min | 1 year ago

"steven raichlen" Discussed on The BBQ Central Show

"From beginning to where we are in two thousand twenty believe it or not on the span of about fifty eight minutes and we could go on and on I'm sure. So first of all I appreciate you taking the time to continue the origin stories that I'm doing this month it was absolutely fabulous and secondly and more importantly. I have. Really enjoyed our online relationship I'm sure at some point our paths will cross in person perhaps and hopefully more than once. But. But the fact that you show up every. Third, Tuesday, of the month on this show. Has Been such a joy to me over these past this event seven or eight years I. Mean I've been interviewing you since I think two thousand and seven or two, thousand and eight believe it or not. So I mean that's twelve years all on its own. The fact that we have been able to have a relationship however, that looks like these days has been something that I'll never forget and it's The biggest moment in my barbecue career and steered in my mind is getting that I e email back from you directly saying that you would be more than happy to to do that I interview with me and it's been an absolute joy for me. I appreciate you so much. Thank you very much. Thank you greg and I just WanNa say you do a fantastic job and I don't know if people listening to you in watching you realize how much work goes into these interviews but you are always prepared you're always Always enthusiastic. You questions are pointed at interesting. You've always done a lot of research and backgrounds so. This is a show I look forward to, and I hope it'll be another twelve years or twenty or thirty years. Stephen again, thank you very much. Mary is real odd Steven Reich Lynn right there. Oh, my absolutely. Wow. All right. Well, we are right toward the top producing A. Mediocre. In an exceptionally professional way. You're listening and watching the barbecues central show once again, here's your host Greg and. Thanks again to Stephen Reichen. As. We pound towards the top of our number one. Don't forget coming up like in thirty seconds we'll be talking with Robin Lindores and getting her origin story as we continue the month of origin stories with the show regulars. Next week Derrick riches, and we have the embedded correspondents as well. Hopefully, you enjoyed. Steven Reich look. At again, stories that I am learning that I never knew about things that I'm learning. I had never knew about and I've been interviewing Stephen for twelve years. All right. Let's the lineup for the second hour stick around. We'll be right back with Robin Lindores..

Stephen Reichen Robin Lindores Greg Steven Reich Steven Reich Lynn Derrick Mary
"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

06:33 min | 1 year ago

"steven raichlen" Discussed on The BBQ Central Show

"You who are there to make you look good versus getting up in front of a auditorium full of one hundred or five thousand people the lecture that would seem to be a lot more nerve-wracking. It's a very interesting question and it comes down to a single word, which is editing. When you right when you're a writer. You can keep polishing phrases to get them. Perfect. And I think like a writer I, talk like a writer I make TV like a writer. Now Making TV like a writer is kind of a terrible thing because when you're in front of a camera, you're just supposed to talk feel relaxed and not think about it. And so in my head, I was constantly editing. Instead of just spontaneously speaking. Now, why is it so easy in front of? An audience because an audience. Gives. You Energy back you make a joke audience laughs you. Say something that nobody knew. Sort of gas of amazement. You're in front of a camera. There is no reaction. A camera is just a glass disk in a metal case that does not react at all. So I think that's why it was so hard for me to do TV. Now that you found your groove and television, you're doing project fire view see doing some form of television. At least through the next handful of years there any reason you would get out of it. I. Know. I. Sure. Hope. So I, Love Doing TV I love doing it on. PBS. PB ACID can be instructive. It can be Informational I. It's teaching. There's nothing mean spirited about it nobody gets yelled at nobody gets kicked off the show you know they're no cuss words or anything it's you know it's Genteel and. And cerebral place to be at it just fits me do not. Yes. I'd like to keep doing television. There's a show. I really WANNA. Do I wanNA move more into. into travel with barbecue and you've seen some of that like in. Last year's project fire. You know where we went however of US hands two years ago we did that. I want do a history of barbecue. And I want to do that as both a time travel, then a geographic travel show. So you know that's on the back burner. This is America anything can happen. Within your lifetime Stephen You have seen an incredible amount of change when you look back what you had growing up as a kid progressing through life did you ever think? That what is available today would actually be something that would be real. I never. I never imagined the ease and connectivity of the Internet. Brings us all together on a darker side I never imagined the kind of Van? And and. mean-spiritedness an awful. This that would come to inhabit the Internet and social media. and. Even on my facebook posts a few weeks ago. I made a post about encouraging people to vote. It was completely nonpartisan. and. The venom that that inspired was just. It was it was hideous. and I never thought I would live to see that I mean you know my God. We're all Americans. And I hope that we're going through a dark phase and we can emerge and we can. Remember that what makes our country gate as when we come together not when we? When we fight and try and then split apart. Having such a media access to everybody at any time. Do you go out of your way. To try and engage or look at reviews or comments or tweets facebook posting things of this nature because I could quickly go and peruse emails that I'll get after you've shown up on a segment on Tuesday as oh Stephen Raglan Blah Blah Blah or he's so Bob Blah and I'm like. You don't even know this guy and it's amazing plus he's they're sending stuff to me and I couldn't be more thankful that you show up every Tuesday. So, as somebody who is quite the figure within the culture. How out of your way do you go to either engage or just stay blind to all of that? Well on my facebook posts? Usually opposed to companies questions. This is what I've done. How To you do it and I do read those or at least the first fifty or sixty of them and I do. You know if it's some if if there's a question I can answer quickly I do if there's you know try and like things that are. Know Somebody's done something interested in taking the time to to make a post said try and like it I can't. Becomes, a couple of hundred posts. I can't do that. But I do do my own social media. So. but in terms of The polemics. And the negative liberty. I made one post after feddie. Freddie. Gray's. Murder. That's all we can call it. And There was a lot of negative. A lot of negativity around that, and I actually wound up taking that post down with the urging people to vote post. I didn't read. It couldn't bear to read it and it was all I could do to get back on the next day and and. Post again, but you know. This is. This is the world we. Any. Rate. I like to think and one of the reasons I'm in this business and I love it so much that barbecue brings people together. I like to bring people together I like to feed people I like to celebrate food I'd like to celebrate community. and. I guess if I were to give you know any any parting thoughts, it would be, let's let barbecue bring us together. Stephen you have. said it all we've gone.

writer facebook Stephen You Bob Blah US Stephen America Stephen Raglan Van Murder Freddie Gray
"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

06:31 min | 1 year ago

"steven raichlen" Discussed on The BBQ Central Show

"Under contract for X. amount of books like a band would be when they signed with Capitol records or Geffen or somebody like this or is it a contract per book like every single time? No. Well it depends what the project is like. My First Book Barbecue Bible that was a that was a one off. and. Then I did a four book deal. For Sauces, rubs, and Marinades bbq USA. Beer can chicken and. I forget what the fourth one was but any rate it was it was a series of four books and that was really nice because for about eight years I knew ahead income coming in, you know when you're freelancer. This is something you you can't count on. You always, you always think about what's what's next and there's a clause in most book publishing contracts that says you write this book and then they get the right first option on your next book. So I've always done that with workman I've been thrilled with my partnership with Workman. The time I left Workman actually when I wrote my novel. which came out under the title of island apart. But now has been reissued with the title I really wanted, which is the Herbert of Chappaquiddick. A foodie love story set on Martha's Vineyard. And Workman doesn't do fiction. So you know that was a brief detour, but they've been wonderful partners. You had briefly mentioned it Dare I say glossed over it but if I'm not mistaken Stephen Reichel and has one no less than five. James Beard Awards for Cookbook is that right? To only most I'm. You've been on my show for going on twelve years now and I don't think we have ever talked about the fact that you have one five. James Beard Award. That's incredible. Well also three. Julia Child Award I was GONNA. Now Snow. Right now it was. Incredibly, gratifying, extremely proud of it. You know, I. Think there was some mixture of skill and luck probably with luck being bigger scale, but any rate I'll take it however. Stephen Out of the got to have a drink after that. Of course, salute to you. Out of the thirty plus books that you have written does one hold a particular place in your heart? I mean certainly we love all of them because their business than you're getting to us the gift that you have but does one stand out above the rest? Well I'd actually have to name to and the first one is the Barbecue Bible. Because that was my first book about Barbecue is incredible adventure and it really launched me into the career that I'm in now but I think the book of which I'm most proud the book that gave me the most satisfaction, the book that was certainly the most interesting to write. might not will aside was planet barbecue. And Planet Barbecue. I spent three years traveling Visited sixty three countries on six continents My wife went on many of those trips family went on many of those trips and it was just. You know I think at the end of my days, I will look back and I. think that was probably the most fantastic four years of my life. When you were talking about Mister Workmen being your first underwriter getting into television. Is that something that you were pitching. Around just to see if you could get onto television or were you being approached by PBS like how does that relationship start? Well it's really funny and. After I wrote Barbecue Bible. Anybody had idea any idea the kind of success it would be. So one night that may or may not have been substance enhanced. I sat down and I made a list of all the things that one that I wanted to do at Barbecue and they included. Four other books at the time of course, that's grown. Line of. Grilling accessories align of seasonings website television shows a foreign publishing program, a Barbecue University, and I read all these down and I'm a great believer in making lists. In fact, in my wallet, you'll find a list of things I WANNA compass next year the following year. and. Darn if by dint of making that list and and kind of keeping it in my wallet and under my pillow. Almost all of those things have happened. Writing a book is one thing getting in front of a camera and having people watch you on television is a completely different animal. How comfortable were you with that? I was I was. Probably more uncomfortable than any other person who has ever been in front of a camera because. My first years of television were were hideous. It was painful. I was I the kid they take three to one action I would freeze. Put me in front of an audience. Put me in front of a thousand people and I can talk without notes for hours. Put me in front of a TV camera. I forget had utter a single word. It also didn't help that Well. It took me a while to learn how to do it and it took me a while to assemble the right T. And with Prime Grill started working with producer named Matt Cohen of resolution pictures, and that was the right team we were on the same wavelength. He was a gentle soul who's never raised word on the set it was just so respectful and at that point then I started to relax and sorry become. Become comfortable in front of the camera and I would say by the time I started with project smoke it actually became fun. Now it's great fun. What do you attribute the deer in the headlights TV. I would sit here and make an argument. That, it should be way easier doing television where you have a select few of people around.

Workman Barbecue Bible Barbecue University James Beard Award James Beard Geffen Stephen Reichel Chappaquiddick Stephen Out Martha's Vineyard Mister Workmen Prime Grill Matt Cohen producer
"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

07:46 min | 1 year ago

"steven raichlen" Discussed on The BBQ Central Show

"Of the lava and cooking school in? Paris. said to me because I wanted to write a diner write a cookbook said to me you know Steve you'll never make a living writing cookbooks never made any money writing cowpokes. So of course, like I'm gonNA write a cookbook and I'm. GonNa make money. And the other thing was the realization that when you write for magazine no matter how prestigious it is. You're getting paid as a worker. And that piece you write. Has a lifespan of exactly one issue. Newspaper one day. And when it's gone. There's no more you know we can't sell anymore. So with book writing I, think the other thing that attracted me maybe that was the business part of my personality was with book writing. If you get it right the console one, copies ten, thousand, ten, thousand, one, hundred, thousand, million, several million. and. You can keep selling books once you write him and it's a lot of work writing book, but once you write him. If you get it right and you're very lucky that book can sell while you're sleeping book can sell while you're writing the next book it can sell in general can sell selling Japan it can sell. Yeah. So I think that was that was another thing that that sort of spurred me to write books. Stephen Regale us with a love story how do you meet your wife Barbara and how does that story unfold? Fantastic story. So I told you, I was the translator for this for this French cooking school lava rent. And one day in the class there was a very cute little brunette sitting in the second or third row. and. We made eye contact and. As as I thought you know cute very cute not to be taken seriously as Barbara would tell it. That's the man I'm gonNA marry. Doing this translations I'm speaking French pretty fluidly which. was pretty impressive and then one point I took a liberty with a particular translation and I, said, the Schefter said vague. At I'm Jewish and she was Jewish said, okay he speaks French he's Jewish that's definitely the guy I'm gonNA marry. So there ensued. A. a romance that we attend year ten year Long Distance Romance and actually tomorrow night, which is why I'm on your show tonight set it tomorrow. Is Our thirtieth anniversary. Congratulations to you on that I just celebrated twenty three years on Sunday believe it or not. So many three. Old enough to. Get married when you were in junior high school I got married like when I was twenty three. So, yeah. We're pretty close but. As. You know you have the one I mean, why wait right? It's an accomplishment. It is really are we're both to be saluted? No doubt. and. Then of course, kids so I, know you have the Dietitian daughter but are there any other Reichman rugrats around and when did they come about? Well, there is. Well, it was very convenient. Barbara had two kids. Or anything they just came as part of the package. And? We've always been very close and so betsy I became a Dietitian in fact she's the Dietitian for the Miami Heat and in fact, y'all know about the bubble. The NBA was doing their finest betsy was in that bubble. Wow very, very cool. Very proud of. Jake is a chef. and. A fantastic brew pub in. In Gastro pub in Brooklyn called Jake's handcrafted. and. Now has gone into the sausage making business. Selling Jake's handcrafted sausage and about three weeks ago he just join Planet Barbecue, which is mine new company. To Manufacturer Mail Order Barbecue. So it's Jacobs. Family Business Send Jake in the phone. So. Just to clear up there. These were Barbara's kids previous. Not Not Yours together. Not Not. Okay. But. Mine in mind and spirit and heart doubtedly was that. How how young are they when you're introduced and was there any like friction or get to know you kinda stuff? I was let's see. Betsy was maybe six and I remember you know gotTa understand I I was a hippie. Then I was a bachelor in. Cambridge while I'm doing all my writings living with my two cats and I go down to Miami to meet the kids verse Barbara I've been dating long distance and outcomes as little thing in pink dance outfit and she sets up a little pink. boombox back back then and does a gymnastics routine and I am thinking Oh my God what did I get myself into? But Barbara Very wisely you know we dated and I was a presence in their life, but we didn't live together until after they both went off to college and that was Barbara's Barbara wanted that way it was probably wise decision. All Right Steven. So we'll get into the books here in just a second. Give me one more break here as we. Pay The bills as they say, we're talking Steven Reich Lynn from Barbecue Bible. So stand by Stephen and we'll be right back with you and I'll talk to you quickly about pits and spit. If you are in the mark. Listen up because you're going to want to at least take a look as I always say please give first consideration. So those they're sponsoring since one, thousand, nine, hundred, three pits and spits has been handcrafting smokers and grills in Houston Texas in that time pits and spits has established itself as one of the premier brands and high-quality off smokers and more recently pellet grills pits spit sets itself apart by using heavy seven and ten gauge steel and every cooker fully welded construction that you can feel when you use the unit and three or four stainless steel roll top lids in front shells on every single smoker. So why does that matter? But using higher quality materials, pits, and spit smokers, reach and maintain temperatures allowing you to worry more about the heat. I'm sorry worry more about the meat than the heat and providing a fully welded enough to worry about. 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"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

06:28 min | 1 year ago

"steven raichlen" Discussed on The BBQ Central Show

"Per se in that you were going out of country to study medieval cooking of all things. Structure. It was lack of structure a he thought I needed structure and. This was completely self taught self-generated self-created. So but any rate off I went to Europe and I kind of devised my own study plan which was. A combination of studying medieval manuscripts and it turned out over a hundred medieval cookbooks all written by hand I, mean I write books for Living So I, know how hard it is, and that's hard with a word processor and autocorrect in your. At Microsoft Word but imagine writing it out by him and people's handwriting was really neat by the. Way, I never could have been among. And then. It was published publishing that somebody else had it to write it out by him. So Feet of labor. Medieval cookbooks were not full of a lot of personality. The way they are you know there weren't head notes like I always write about my travels But There is some pretty interesting characters in the world of medieval cooking. One is named Titusville. Whose name literally in English Means Win Slicer and I think that was probably a reference to his knife skills. Just, sliced like the win. His book by the way, it was called live on beyond the victor. Has Been imprint nonstop since thirteen ninety about. So I can only wish to have that kind of track record with my books. How long does the Watson Foundation Fellowship? Run for you. Normally it's one year I turned it into a year and a half at one point I decided I need to retrace the Crusades. But. So off I went to Greece and Turkey. At. Another point I decided I needed to go to French cooking school because I was reading these recipes and the recipe would say something like take this that and the other combined in the customary. Well I. Didn't know what the customary fashion was but I figured if I learned the kind of the grammar, you know a modern French cuisine that might help me interpret these recipes by the way. In Latin the word for take take this that the other. Day. And that was abbreviated are ex and coming back to our conversation about pharmacy. So when you see Rx A pharmacy that means you know, take I have new and hair of that and call that and put it together. Was Your Dad's Uh at all enthused about you taking the cooking classes. But this was it Likud on blue that? Net, well, I accord on Blur Nanna new school called love. I can't say he was thrilled. He did come over and visit I think he was pretty impressed to sit in the class my job at the cooking's empty I. didn't go to the cooking schools at pay as a student I went as. A. Because I always have to work I. I, love to work. So I got a job being the translator. The chefs were all French, most students who are American. So I got the job being the translator. The French chefs would teach, and then I would simultaneous translate. Kick out of watching me do that. But I think in the back of my his mind always then still. The heck because you're gonNA make Olympic try we gotta do this Stephen Structured. So when do you get out of college? Well I, got I graduated in Nineteen Seventy Five did my watson year seventy, six, seventy, seven. And then I moved back to I moved to Boston. And decided it wanted to become a food writer. So I wrote three articles sent him out I. To Portland Oregon, which is where re colleges so I knew that they would take. That is about my Austin year. And I wrote one for the Washington. Post. Where had a connection and that was about one of the chefs that I trained worth it at lava ran a very remarkable man shea named Chef Brett, and then the third I wrote for my local hippy paper and that actually led to a regular. Monthly column. And that kind of led the my being a I guess at an employed freelance journalists. That quickly turned into a GIG reviewing restaurants for Boston magazine which I did for several years and then that turned into writing a wine and spirits column. For G. Q. Magazine. So. You know I was earning my living by my pen I can't say it was A. It was I was living large but I was. Too too dumb to know how I was. I guess it was probably the only time my life I had everything in your restaurant. Reviewing Were you a reviewer that was unabashed in your critique of a restaurant or were you somebody that like to build places up and then let people decide for themselves? Well. I'm I wasn't optimists. Then I'm an op this. Now I'm a glass half full guy their critics that go in with a terrible attitude and say. Show me why shouldn't hate you I always going in I always go into a restaurant still do wanting to be delighted. But I also felt like I had an obligation to my reader. You know some of the restaurants I wrote about quite expensive and I wouldn't want somebody spending their hard earned money on a place that was awful. So I tried to be positive. I tried to be honest I. Reviewed strictly anonymously never. took. They did know coming always paid for my own meals and Always have. And that was a very great education. Being a restaurant critic. I've always been a freelance writer, always an independent and I actually applied to and was accepted to Columbia University Journalism School. But at the time and it was probably quite foolish lake I. Thought you know what? I'm making.

writer Europe Watson Foundation Fellowship Likud Boston magazine Boston Titusville Greece Portland Washington Oregon Stephen Structured Chef Brett Columbia University Journalism Turkey G. Q. Magazine
"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

07:54 min | 1 year ago

"steven raichlen" Discussed on The BBQ Central Show

"Broadcasting live from the barbecues central show studios in Cleveland. Ohio you're listening to the barbecues central show once again, here's your host. Greg Remedy. Right well, come back in this portion brought by Cook and Pellets Dot Com, your number one source for quality wood pellets for all your pellet driven cookers visit cooking pellets, dot com more formation purchase. You can also buy over at Amazon DOT COM as well. All right we are back with Steven Reich lint as we are doing the origin stories of our regular monthly guest here. So we get through the primary stuff here, Stephen as you talked about into highschool you found. Hippie nece. You got the you got the letter for running. What's your best mild recall? The Best Mile You have Iran in high school. I don't remember but I do remember my name is in the newspapers for. Fair enough must've been good enough to get in the newspaper so. What, what is being a hippie all about. Well back in the day you know it was defined by the length of your hair which my instances along it was defined by the music you listen to which in my case. Ran To the doors and the Jefferson Airplane Jimi Hendrix. It was defined by being against the Vietnam War. And if your listeners having or you haven't seen it yet, Aaron Sorkin new movie Chicago seven is a fantastic movie. but you know I protested A We were we were I was in an ecology club. I actually headed up in Ecology Club. So that was an issue that wasn't really on many people's radar at the time, but I was into that. You know generally being a rebel ONA counterculture guy. And then of course, I was in a band. Played Bass Guitar. So You and back then. I think today there's much less of a divide society what am I saying Videos divide now but we had many years where we were not so divided there was not the get generation gap was not quite so extreme as it is now maybe the generation gap is giving way to the political gap. But any rate I wound up taking a school called Reed College in Portland Oregon to go to college and. Read has a reputation. Let's see. Their motto was anarchy anarchy communism, and free love over something like that But it was a very rigorous academically and then a very totally freaky on. A nonconformist school socially and It fit me like a glove. Did you know going into college what you wanted to study or are you just going to see where you're where the wind took you? Well, I moved in a couple of different different directions. I actually thought I would be an art major my first year. And then I I gravitated to the French department. I think pretty pretty early on I you know I love languages I love literature. And I pretty early on I decided I was going to be French literature major. Read. Speaking additional languages already at this time. While speaking French at the time. What happened when I was sixteen my dad took me to Paris and then we travelled all over France and it was as the French say the food. Love, at first sight love at first bite I loved everything about French from France from the language food especially the. And so I. Guess I didn't know it but I majored in French later with looking back on it Bravo for my dad for letting me and that was probably the least practical career could possibly lease practical. Major one could ever practice ever possibly major new. Road Right. Yeah I was I didn't realize it. You know looking back on it I could say, yeah. Went from point A. TO POINT B. to point C. made perfect sense. But at the time looking forward, there was no plan and earning a living certainly. That never entered into the equation. With A. Just from a high level with a French literature degree I mean what you do with that is that something where you would immediately go into teaching or something along those lines. Yea Well, that was my plan was to teach French literature, comparative, literature at University. and. Then my senior year I applied for a number of. Different. Fellowships and prizes and I was awarded to I was awarded a Fulbright to study pellagra fee, which is the Of ancient script and how people used to write. and. The other was study medieval cooking in Europe. Now, that bears kind of a little detour Greg. When I? My Senior Year my college you didn't take a test, but you wrote a thesis. So I wrote a thesis on a medieval poet named Christine. And she turned out to be Europe's first feminists. The first woman earned her living by her pen. Being, clueless twenty year old I kind of the feminist message went over my head. But while I was poking around the stacks. In my research into medieval literature I came across medieval cookbook and it was an English medieval cookbook called the form of Kurri curry big in old. English. Word for foods for cooking. And I was blown away. I thought my God eight hundred years ago people were writing cookbooks and they were exotic. They were filled with exotic dishes like hip across and exotic spices like gallon, Gail Cubes. So they took me both on travel through time and travel around the world because medieval cooking very much influenced by that travels of the crusaders spices for status symbol anything that came from the East You know it was considered a luxury food the way you might say caviar and truffles are today. So. The other. Fellowship that I applied for was called a Thomas J Watson Foundation Fellowship Tom Watson being the founder of IBM. And these were much less academic The only two strings. In fact that were attached what were that you had to do your study courses study abroad couldn't be the United States. And it couldn't be academic you couldn't go to university well, twist my arm. So this crazy idea I'll study medieval cooking in Europe. You know I knew that there were medieval cookbooks I was interested in cooking I was interested in history. What could go wrong? Well. Any rate? I wrote the proposal. In euphoria that was fueled with a couple of bottles of RETSINA and nobody was more surprised than I was when I got the envelope from benefit street in. Providence. Rhode Island. Saying yes. You would receive a Watson Foundation Fellowship well at that point between A. Fulbright to sit in the Library Watson d-actually be out in the field studied cooking. You know it was a no brainer for me. That was the second giant mistake in my father's eyes that I made but any rate at worked I, I would imagine that being awarded the I mean, did he have an issue with the fact that it wasn't academic.

Europe Greg Remedy France Pellets Dot Com Steven Reich Amazon Cleveland Ecology Club Stephen Watson Foundation Fellowship Jimi Hendrix French department Aaron Sorkin Ohio Cook Rhode Island Reed College Providence Paris
"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

07:01 min | 1 year ago

"steven raichlen" Discussed on The BBQ Central Show

"I fought their footsteps on well quickly two things that we have in common you and meet head both experimented in pharmaceuticals as you were going up but also Malcolm Reed who was A very big barbecue guy a huge on youtube originally went to college to be a pharmacist. Although. He did not up getting into that line of work as well. So I guess there's no mic mixing mixing ingredients you could go cooking or you could go pharmacy, and in fact you know. In the sixteenth century pharmacy and cooking were they were sort of two sides of the same coin. and. Most pharmaceutical preparations involved food like saffron. Edible plants. and they diverged in the sixteenth century diverge more and more today nobody would accused pharmacy of. Pretending to be cuisine but back in those days, they were very related. When you lose your mom. How big of an impact was that on you and was this a contracted sickness was out of the blue like an accident or something like that? Yeah. It was very sudden. And I guess you could go out an accident. And It both I would say it had a delayed reaction at the time. I, thought well on just fine. You know this is no big deal. Just, go about my life and do you know No big deal I'm I'm seventeen you know grown man but in fact, it was enormously traumatic. And I struggled with for many years I mean still struggle with it. One. Interesting side effect I was a rock musician and high school when I was in the band and I really love that and the day she died completely gave up music. Gave it up for like twenty years. Yeah, yeah so Well. Yeah Through that. Is Your Dad there. To help in any regard can only imagine I lose my wife and I I would hope that I would be there for my three daughters in any way possible. But then of course, you have lost your life partner and there is. A need to grieve and whatever way or however that would mean to you. So how how was your relationship with your dad going through that portion? Well. You know this was back in the. Late fifties and sixties and Dad's Corner Were Work Dad's back then the way they are now but my dad was really kind of broke the mold on there and he would go to parent teacher meetings. He would make my lunch. So he was like a very involved at. He he had a hard time with. The career that I. Would say stumbled into. He was worried of course. Make a living. Like all Jewish fathers he hoped I would become a doctor. Which I didn't. And then to. Go to cooking school after college to to start writing cookbooks. Teach cooking classes. He really couldn't see it for a long time, but he finally did. When I was two or three seasons into my TV show you know what it was when a men's weekend involved in Boston. One day and we were kind of walking across the street and a car stop and said Hey Steven Reich on I love your show and it was perfect stranger and my dad looked at me he said. He did okay. Didn't Ya Yeah so so that piece was nice. No doubt. All. Right. So through your primary education years like what kind of a student were you like before college before high school. Student were you what interests did you hold things like that? Trendy, serious student. I know in my house anything less than a was considered a punishable offense. So I did well in my studies. I remember in my junior year I, I am not a jock never been good at team sports or anything, but I decided I wanted a letter. So I joined the cross country track team and that was something I could do pretty well. So I got my letter and then shortly after I became a Hippie so. It was it was I was very unconventional kid I had hair down to the middle of my back. I played in a rock band but I kept my grades up. All right we are learning a lot about Steven Reich right off the bat. So Stephen we're GONNA break here and there so I can keep format here. So let me put you on hold just for a moment and we will come right back and start talking about the rest of high school and getting into college. First. Before, we found out what instrument Stephen was playing in that band I'll talk to quickly about south side market and barbecue established in eighteen eighty two south side is the oldest giant in Texas. They've been owned and operated by the same family for three generations famous for the original beef sausage, which is course ground in a natural port casing plus they have authentic central Texas barbecue meat all meats including the prime briskets smoke loan slow for many hours over Real Texas. Post Oak Wood Shipping nationwide be the online store southside market dot com. Shipping customers can choose to order now in ship later, include a custom gift note and mail to multiple addresses without additional charges. Especially important to remember as we get on to the holidays, all shipped items are vacuum sealed to ensure freshness and ease of preparation for the customer. All meats are processed in their onsite USDA inspected facility. To three restaurants to choose from at this point Elgin Texas since eighteen eighty to bastrop Texas since twenty fourteen, most recent one in Austin Texas as well. Grocery distribution through Texas and many surrounding states. Ten percent off coupon available for all online purchases at southside market DOT com. As you check out use Promo, code bbq central a one word lower case that's bbq E. N. T. R. A. L. All one word lower case for ten percent off your entire order over at southside market dot com and that's good every time you go to south side market dot com not just the first time. So head over and grabbed the sausages and the barbecued leat. All the good stuff south market dot com and Promo Code bbq central to save ten percent. On your order each and every time, and we're back with more Steven Reich.

Steven Reich Texas Stephen youtube Malcolm Reed USDA Austin Texas sickness Elgin Texas partner Boston bastrop E. N. T. R. A.
"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

07:10 min | 1 year ago

"steven raichlen" Discussed on The BBQ Central Show

"All. Right. Good evening and welcome to the really big barbecue central show. And it's an abridged open say different I our four format we are now into the third week of origin stories already locked and loaded. Steven Reich Lynn is going to be joining me here. Just one second. We're GONNA take them through the open and through the two main interview segments possibly into that as we wrap up the first. Shall we could go way longer than that. Before we get started. The first portion of the shell brought to you by butchers barbecue of award winning injections Marinades Rub seasonings, barbecue sauces, and grilling oils all the butcher barbecue products Abba tested on the circuit as well as in backyards be master of your neighborhood and visit butcher bbq Dot Com to stock up right now without further ado we race to the hotline and welcome back friend of the shelves Steven Reich. May, Steven, how are you? I'm doing great. How are you? I'm fabulous and I am really excited to continue on with the origin stories had Malcolm Reed and Sam. The cooking guy last weekend was meet had last Tuesday was meathead and we will kick off the third Tuesday with Steven Reich Lynn right here. So let's get right down to its even when were you born and where were you born? I was born in Nagoya Japan in one, thousand, nine, hundred, fifty, three. Wow in Japan. My Dad was in the service. My mom came over to visit and the rest as they say is history. All right. So Did Mom and dad stay together through the duration i. mean you know it seems as I've been doing this anybody that's my age or older has trended to have both parents stay together certainly it's not always the case but I'm wondering if a similar situation for you. My parents stayed together my my my weight. My mother died early. She died thirty eight. So I did not have for a long time nor did my dad but they did stay together while she was alive. And other siblings in the Reich household. Decide you know. No just me really about that, right So. How would you characterize? This. Is just in your very youth even before school but you know relationship with your parents that you remember encouraging discouraging strict Blah Blah Blah. How did that work out? Well. Let's see. It's kind of a complicated question of course. Ballet Dancer, and so I would say we we I grew up in a not a traditional household. I had a friend down the street whose family sat down as a family every night at five thirty to eat make things like meatloaf and I was so envious them. Because we always ate very late, eight, nine o'clock because of my mother's dance schedule. It was. Very extremely. Extremely varied I mean. My mother was actually family grill mistress and. She would light the charcoal with gasoline. Really stake till. It was real gasoline. It was pretty exciting. In fact, we're doing a blog next week about de Barbecue. Horror Stories and I've got one about my mother and her gasoline. In. But. Any rate she would cook steak kind of. You know black as coal and sort of the the heart still beating in the center was Pittsburgh Rare. So You know it was a fairly. Unconventional Childhood but my dad and I did have an institution was men's night and it was actually my favorite night of the month were once a month. We would cook together and I love that always interested in cooking from the earliest stage I can remember. Wait until my parents would leave the house. So I could get into the kitchen and experiment. We'll be talking about that here over the course of the hour for sure. So. Your Dad is in the service which I would assume get you over to Japan. Does is your mom orange is your mom also a dancer in Japan. No No. She came to dance later when I was I guess she started with about. Four five, five or six. All right. Well, we'll have you so. She starts when you're four or five. Wishy, always a dancer like, did she go to college for dance or a school of the arts for Dance? I'd I've never known anybody to be a ballet dancer or? Dancer now now, she she got the bug pretty late in life. She Let's see was an English major at Gouge Your College. Super Smart Belong Dementia, which I didn't realize at the time but. Found that out later. Start Dancing. FULLTIME Say maybe when I was six or seven. Danced professionally for the Lyric Theatre in Baltimore and the National Ballet in Washington. but you know the the You can't be dancers past a certain age. So she took it as long as she could, and then she taught. My Dad was a businessman. At the time and executive for Drugstore Company. Later opened his own drugstore. So I've kind of. Always had these. Two influences and pillars in my life and one is the artistic which I guess is, what led me into writing what led me into cooking Spos- led me into TV. And the other is business, which is You know I I suppose the sort of I've started I mean starting a website developing a line of barbecue products latest venture, which I'll tell you about is I'm working on a line of prepared barbecue that people can order mail order. So. That's always been kind of a dichotomy. When? So your dad does the service and then does he just do the regular enlistment of for years or whatever it is, and eventually you get out of Japan and and make it over to Baltimore then. We do yeah. He was in the airforce. He was a pharmacist in the airport I actually come from a long line of Pharmacists. Little disappointment at least in my grandfather that I did not continue. But. But I did you know experiment with drugs at a certain point in my life? So I guess I?.

Japan Steven Reich Lynn Steven Reich Baltimore de Barbecue Steven Nagoya Japan Gouge Your College Malcolm Reed Drugstore Company Lyric Theatre Pittsburgh Wishy executive National Ballet Washington.
"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

05:15 min | 1 year ago

"steven raichlen" Discussed on The BBQ Central Show

"Week reboot and thanks to the Anthony Luhan from the pitmasters podcast, I bring back the director of technology at Lyon Energy Steve Shades of to show and to talk solar energy and how it could benefit you the backyard cook as well as you the competition cook and we're doing it from the pit master podcast in the Great City of Utah. So we raised to the hotline and welcome back. Steve. Steve Harvey Pal. Great. Greg. Thanks for having me back. Guess what Audio's great? No doubt. Anthony and I only for seventeen hours yesterday to make sure that the audio was good. So let's go ahead and run it right back from beginning little background you personally professionally, and then we'll build into the line energy stuff. Sure so My background is in electrical engineering degree huge barbecue enthusiasts, of course that doesn't hurt. I've been at Lyon energy now for. Seven years. And about the last four is the director of technology. And We make portable power. You know power storage is really what we're all about ad. In this case, the product we're talking about is portable. and. It has a great. Impact a great. Application when it comes to outdoor grilling, right because now these grills smokers, they need power to run, and that's what we're interested in providing people. Wherever. That may be. Director of technology sounds like a very important capacity with the company. Are you driving the technological vision of the company trying to push the envelope as it were? Part of it I was working primarily an engineering before which had a lot more impact on the individual products Now my focus is more on. The software that we use to run our business and on the website and. Everything that goes along with that. So You know our digital presence I guess. Is a lot about what I do but. During the time that the Safari Lt, which is the product we're talking about the moment was being created I. Did have a pretty large impact on that product the time Steve's Jay's joining me here on the show lion energy dot com, the website. So do you have a quick thumbnail background of how lion energy came to be and how it got off the ground? Yes Oh originally. Originally we had more focus in emergency preparedness and we focused more on doing whole sale and we focused on. You know we were selling to we were making price for other companies and putting their name on it. For several years and So in the past few years with you know at least five years of experience. During, the time I had been here we started going more direct to consumer and started to push more of the line energy brand instead of making products for other companies and so That's been going really well for us and this barbecue market has really been a big part of that as well, which is always a market that I'm happy support. Is there a good margin in or is there? Is there a better margin going direct to consumer versus private label? Typically in the market people would say, yes. Really we just want to be able to have a positive impact as a company and have people know that it's line energy? Building a brand, US is not so much about going direct to consumer and having a better margin It's more about having people know that there's a company out there that's got back and it's going to provide good products and good service and being able to be recognized as that company. And just be powering a lot of pellet smokers. Successfully let's talk about some items that you are offering. The consumers were obviously going to be talking about the far as lt but what else have in the portfolio? So. At like I said we focus on power storage and we try to cover the whole spectrum from very small all the way up to a very large so. If you go to our website, you'll see that we have products ranging from power banks. All. The way up to Y- batteries that people can use in their RV's We also do whole home storage, right. So you could you know the converters in the battery backups that people use for off grid homes and cabins and things like that. Are also available. Right now are lithium batteries are also very popular. Like I was saying for those typically used as replacements for our or they're used. Like for trolling motors and boats the Safari Lt has gained a lot of. Traction in the barbecue community because it's lights ten pounds, it's has the.

director of technology Lyon energy Steve Anthony Luhan Steve Harvey Pal Greg US Steve Shades Utah Jay
"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

06:27 min | 1 year ago

"steven raichlen" Discussed on The BBQ Central Show

"Now come be known. And he revisits US right here in August as we make the press through Q. Three. So catch up with Stephen, after Stephen couple of weeks ago we will We tried to talk with a Steve Shazier from Lyon energy that didn't work out too well phone gremlins of some type or another, but it did make for a great production. So we cut it short and. Two weeks later. Here we are to rebooted again. So if you are down with solar power, if you WANNA get away from generators if you want some of these kinds of options, then you're gonna WanNa stay tuned and check out Steve Shazier as we talk about line energy and the products that they have to offer and who's in best position to take advantage of these products. So that Steve The shazier it's a full hour of Steve and Stevens believe. Totally coincident. Then we moved to the second hour. We had a little shuffling as well this month because Sam, the cooking guy was celebrating a thirty fifth wedding anniversary in the first Tuesday Robin Lindores slid into his spot SAMA sliding into Robin's typical spots. So Sam, the cooking guy will be filling in here for the second hour plenty to get to as it relates to Sam not the least of. Which is his latest few recipes amongst many other items? So we have a jam packed I our one, six, two, two, zero, zero, nine, six, six, and we have a jam packed Second Hour Greg at the bbq central show dot com, your email address. A lot of you took time to wish me and my oldest and my wife safe travels getting her back to college this past weekend, of course. She wasn't there twelve hours and her and the rest of her dorm mates. Fourteen Day Quarantine because. One of those six dorm mates, the rooms are not set up as your traditional hallway, and then you know rooms all down the hallway you get up to the room, and then there are two separate hallways and at the end of hallways, there's four separate doors in within those four doors are contained four rooms, two singles to double. So six persons or six people Peru. And one of them. Tested a symptomatic thankfully. Positive for corona virus now. Getting back to me, we're all here what's going on in the bigger campuses UNC's already shut down after a week college kids are going to college kids but these guys are athletes they were doing it the right way. My concern in this particular instance is the lady that had tested positive for corona virus. was tested a week ago Monday and the results didn't come in until sometime Saturday afternoon. Yeah. What is going on? You can't give them in two days or three days or four days hell. If we could have got him on Friday morning, we could have. All of this but instead, they're all hanging out on Friday? And then through Friday evening and then Saturday the call comes in they take the one that is positive. Put Her in the isolation dorm that they have set up on campus to the girls that were coming out on Sunday immediately sent out somewhere else so they're not involved, but then three of them, which one of them happens to be my daughter. is now quarantine in the dorm with her two other volleyball mates for the next fourteen days, which begs the question at the of fourteen days. Do they get tested. I would imagine. So do they have to then contain Utah isolate for what could be another five or six days until they get the results back they can't go out any earlier how can you leave without result? Can Be that long. It takes that long. For some people you can get tested and you get immediate results or they're within twenty four hours, people and high ranking government states are getting tested daily. This. Lady was tested on Monday and didn't get the results until Saturday. Wow. That's troubling. So we'll see what happens. Good. Thoughts are passed long. I know I. Thank you in advance for that. So that's how our weekend looked this past week now getting back to the show last week. And specifically meet had not covering his grills and this is why the show was great meathead and I get into an argument over him not covering as grills last week. If you missed the show, you didn't get the podcast yet. Here's a sampling of how that sounded. Never had an issue with rust. What do you keep outdoors in Chicago not covered uncovered. I'm coming. Your the user of my. Abuser. How dare he just? Lazy plus who they should be able to get they should be. Lazy. Takes One second when I'm done coking guerrillas hot. GonNa stand to cool off. To you got dishes to do you got pied eat. How long do you think is going to stay you think it's going to stay hot for an hour it's not an offset cooker that's gonNA stay. Beat had if you're going to invest. How much is this cooker for the retail three three grand you're not gonNA take five minutes to put on a color from the elements I mean come. Back to our uncovered. I don't even have a cover for. For seven years now, not a spot arrest on. Can you believe this guy? Unbelievable. Three Thousand Dollar Pellet Cooker and refuses roundly rebuffs the notion. That he should have. A grill cover on that grill three, thousand dollars I mean. If you have a collector's edition car I, see these people that have large amounts of coin. They got a Ferrari in the garage the got Porsche nine eleven I mean that's my dream car the nineteen eighty,.

Steve Shazier Sam Stephen Robin Lindores WanNa Steve The Steve volleyball Peru UNC Utah Stevens Chicago
"steven raichlen" Discussed on The BBQ Central Show

The BBQ Central Show

01:38 min | 2 years ago

"steven raichlen" Discussed on The BBQ Central Show

"Hey greg happy to be tuesday to you and thank you for coming back this month. As you have been every other month here this year which is great love having you on and we have fun being. I don't wanna brag at all robin but i mean you know one of us. Just crossed the five thousand instagram follower mark excited so we're halfway pathway to ten so it seems to be building a little bit more on its own now and of course it doesn't hurt to have steven reich lynn and robin and the suzanne dan this particular show and you know you guys all have huge following so if you even mentioned it. I just gained followers so it's been a pretty good day from a net gain gain perspective so we're split. I can't even believe i did to follow <hes> steven reich led greats like and i can't believe he hasn't heard of david muscle half before his i mean this is what's mind boggling to me about steven. He has no idea who steven reich lynn is. He's been eating jack fruit for twenty years from me. Where's the disparity here. I don't understand. I've never had jack fruit my life but i think i've seen everything. The david hasselhoff has done even his appearances on shark tank or whatever that stupid fish show is where they make all the fish tanks. What are you know what i'm talking. I mean i watched them and come and he has a huge following in germany like they're like obsessed with. That's what i'm saying like. I popular is that stephen is here in the states outside outside like in french candidate..

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