bbq sauce

Our first guest has accomplished a lot since he began working as a glass collector in his hometown of Belfast, Ireland. Jack McGarry began his career in Ireland and worked his way to a pub in London, eventually crossing the ocean to open the Dead Rabbit in New York. Since then, McGarry's desire to create Pubs that elevate the 'Irish pub experience' has found its place, along with numerous well-earned awards celebrating 'The Best Bar in the World.' How does he do it? By crafting an intriguing selection of menu items along with an experience that showcases Irish culture, history, and customs. However, the Dead Rabbit is not this entrepreneur's only accomplishment-but you'll have to tune in to find out more about Jack, what he's accomplished, and what to look forward to during the Dead Rabbit's "It's Paddy's Day NOT Patty's Day" events!

This week is looking up, especially for anyone celebrating St. Patrick's at Dooney's Pub in Delran and Voorhees New Jersey! Dooney's Director of Operations, Ariane Bonnes, joined us to announce their annual Kegs and Eggs in Delran, along with their other popular menu items that are fan favorites each year. On top of that, visitors can look forward to live music at both locations, dancers, bagpipers, and green beer to amplify the fun! In addition to their weekend-long celebrations, you can keep the celebrations going with their month-long cocktail and menu specials. But don't take it from us--turn your dials to Food Farms and Chefs to hear more about what you can look forward to from Dooney's Pub!

Our final guest is bringing the band back together again, and we couldn't be more excited to have him on! Ray Sheehan, who is an expert on all things Barbeque, shared his journey as a chef, author, contributing writer, and guest host for Baseball and BBQ Podcast. After what has happened since we last spoke with him, we further discussed the importance of mental health in the culinary industry and the ability to adjust and think on your feet. Which led to a huge announcement, that you'll hear first on our show! Ray joined us to announce some exciting news for the first time on our show! But we don't want to spoil the surprise, so tune in to hear from Chef Sheehan and what you can look forward to in the very near future!

Today's recipe is Country-Style Ribs.

Here are the links to some of the items I talked about in this episode: #ad
Sheet Pan
Small Bowl
Oven Thermometer
Basting Brush
Homemade BBQ Sauce
All New Chicken Cookbook

This episode was originally published in July, 2022.

Here's the Recipe Of The Day page with all of our recipe links.

If you want to make sure that you always find out what today's recipe is, do one or all of the following:

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2. Join the ROTD Facebook Group here

Have a great day! -Christine xo
 

Today's recipe is The Best Basic BBQ Sauce.

Here are the links to some of the items I talked about in this episode: #ad
Measuring Spoons
Measuring Cup
All New Chicken Cookbook

Here's the Recipe Of The Day page with all of our recipe links.

If you want to make sure that you always find out what today's recipe is, do one or all of the following:

1. Subscribe to the Podcast,
2. Join the ROTD Facebook Group here  (this is a brand new group! You’ll be a founding member!)

Have a great day! -Christine xo

This is a special episode! Thanks to our amazing sponsor, Sander Catering, we did a BBQ sauce taste test. Using three different meats—ribs, pull pork, and brisket—Joe and Curtis tried out 5 different BBQ sauces from our friends at Sander Catering. They were all incredible! Can they guess which is which?

Don't forget, Curtis is hosting a live comedy show on September 23. Jake Ruble is featuring and Brian Bates is headlining!

Get your tickets here!

Thanks to Sander Catering for sponsoring the show. If you need a catering service in Southern Indiana, call Sander. They can cater parties as large as 5,000. You know who else fed 5,000 people? Jesus. We aren’t saying Sander is Jesus, but there will be leftovers. Great service and even better food. Sander Catering.

https://www.sandercatering.net/

Give Sander Catering a call at (812) 634-1018

Watch the show on YouTube and get the full experience.

Check out the show on YouTube!

Keep up with Curtis' comedy dates and tickets at curtiscrow.com!

Justin Gill is the Founder of Bachan’s, The Original Japanese Barbecue Sauce. On this episode of ITS, Justin and Ali talk Costco, building a team, and the simple principles that have lead Bachan's to grow into over 14,000 retail doors in 3 years.

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In this episode Hiram and I chat with Brie Blackford, co-founder of Elda's Kitchen. Brie recently made the move from California to Texas.  We ask her about the big life change and the major differences between Texas and Cali. We then talk about barbecue places she's visited in Houston and some other we recommend she try.  You may recognize one of the spots as the Pitmaster Jim Buchanon from Dozier's BBQ was on the Ready Set BBQ podcast.    

10:00 min

Elda's Kitchen- What's New?  Brie tells us about what's new with Elda's Kitchen. If you follow her on social media you can see that she has been busy.  She also has a live cooking demo every Wednesday evening.  Elda's Kitchen has a new Dill Pickle Burger Sauce and a Spicy Ketchup sauce now available to order.  Hopefully we'll see them across all our HEB stores in Texas soon.  I'm wanting to try the Black Cherry BBQ sauce on some ribs.  Brie tells us some stories on the inspiration for some new flavors.   20:00 min 

We close out with some questions from the fans.  Eddie wanted to know if she had any holiday food traditions.  Hector wanted to know about tamales and if she liked them with or without ketchup. We ask for some tips on how to make a better prime rib roast.  I want to know who ate Brie's giant charcuterie board. We talk about some New Year's foods and wish everyone Happy Holiday's. 

A bunch of joes that cook like pros!!!

Elda's Kitchen  

Home - Elda's Kitchen (eldaskitchen.com)

Dozier's BBQ 

Dozier's BBQ, Deer Processing, Meat Market (doziersbbq.com)

Law Office of Hector Hernandez
http://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7Y

Website/Shop
https://www.readysetbbq.com/

Facebook Page
https://www.facebook.com/readysetbbq

Little Leaf Farms recently secured $300 million in capital investment to help the hydroponic lettuce company further expand its operations. In this episode of the Xtalks Food Podcast, Sydney talks about Little Leaf Farms’ use of advanced greenhouse technologies, including data analytics and hands-free automated grow systems, as well as its plans to open a new hydroponic greenhouse on 180 acres in Pennsylvania. She also discusses how hydroponic growers like Little Leaf Farms are helping to reduce the global lettuce shortage, which began in 2020 when California lettuce growers faced hotter-than-average temperatures and crop diseases. The team wonders whether lettuce grown with hydroponics will ever replace traditionally grown produce, but commend the technology for enhancing food security despite weather conditions and supply chain disruptions. 

Also, in this episode, Sydney discusses the best condiments according to the Whole Foods Market Trends Council. With the condiment, marinade and dressing category expected to hit $2.9 billion by 2024 according to a Mintel report, the Council noted that consumer desire to experiment will support the sales growth. She talks about the five best condiments that made the list, including BBQ sauce, hot chili sauce, ketchup and mustard, fermented condiments and ranch, and provides examples of products on store shelves that represent these trends. The team is surprised by how many different varieties of condiments are on the market, but praise the Whole Foods Market Trends Council for including condiments from all over the world.

Read the full articles here:

Hydroponic Lettuce Grower Little Leaf Farms Raises $300 Million

These are the Best Condiments According to Whole Foods Market Trends Council

For more food and beverage industry content, visit the Xtalks Vitals homepage.

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This week on Beer Sessions Radio, Jimmy welcomes award-winners Peter Yi from Brooklyn Cider House and Ray Sheehan who created the “Best BBQ Sauce in the World” for an in-depth discussion on the classic American pairing of cider and BBQ. The gang will introduce not only insights into the makings of cider and BBQ, but also guide us to fully draw out their flavors by pairing them together!

The episode will start with Ray’s gradual yet monumental growth in the BBQ world that led him to the top of the sauce chain today, in contrast to Peter’s big swift shift to cider from the old wine palate that all started in Spain. Ray goes on to tell how he learned the fundamentals by helping local BBQ teams with the most menial tasks, before diving deeper into his book “Big Green Eggs Basics from a Master Barbecuer,” while Peter reminisces his discovery of the lost apple cider tradition that led him owning an apple orchard, providing the source materials for all his products. 

Sipping an old-world-style OEC pilsner, Ray will take us through his lists of BBQ-beer pairings, ranging from ribs with porters to hot wings with IPAs. He then grabs the mic to interview Peter on how to pair cider with smoked pork loin, and reveals hot takes on food-alcohol pairings and pourings that are only available to those who stay till the end!

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Shawn Walchef Instagram 

Shawn Walchef Tiktok 

Shawn Walchef Linkedin 

Cali BBQ website 

Holly Shannon’s Website

Zero To Podcast on Amazon

Holly Shannon, Linkedin

Holly Shannon, Instagram

Holly Shannon, Clubhouse

Music by Paco Hallak

Affiliate Disclosure

A good BBQ is a great way to spend some time outdoors but often the sauce that we slather on those grilled foods are full of sugar.  If you're on a restricted diet like the Whole30 or you're just watching your sugar intake because, well, sugar is in almost everything, then this sauce will fit the bill.  Tasty, healthy and sugar free so you can use it generously whenever your fire up that grill or feel like you did (when made thicker, it's been used as a dip in our household among other uses!).

Here's the links for the episode:

• Easy BBQ Chikcen episode - for a more traditional BBQ sauce (including the sugar)
• Whole 30 program
• liquid smoke - some recipes will call for this item
• The Food Forest Cafe - vegan, gluten free restaurant where I discovered liquid smoke
• recipe

That's it for this week friends.  Please email me any questions, comments, pictures of your creations or anything else, I love hearing from listeners!  Direct messages to bitemepodcast@fastmail.com or leave me a voice message.

You can also support the show by subscribing, sharing episodes, leaving a review or buying me a cookie!  Whatever way you choose, I'm grateful that you're listening.

Stay high,

Marge

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Visit the website for full show notes, free dosing calculator, recipes and more.

In this episode Jaime, Hector, and I are joined by my brother Hiram (virtually) from Los Angeles.  We talk about how we weathered the Texas Freeze and how we are not prepared for the cold in Texas.  We talk about another theft of large quantities of meat but this time its Bologna better known as the bologna bandit.  For the month of March we introduce our plan to have a March Madness Chicken wars with the popular fast food fried chicken sandwiches. We tackle the old question on whether it's ok for someone else to touch your grill and girl. Hector goes on a rant on how you better not touch his grill at home or at a cookoff.  That's his meat that not your meat.  Hiram gives us a review of a barbecue food truck in Los Angeles.  Then he gives us a story on his weekend and how he lost a battle with tequila.  Stay tuned next week for the first round of Chicken Wars.  

Website/Shop
https://www.readysetbbq.com/

Facebook Page
https://www.facebook.com/readysetbbq

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• Jeff’s MacDaddy Mauro Boneless BBQ RIBurger 
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Join us for a great conversation with "Keeper of the Flame" Max Good from Amazingribs.com! Max has a wealth of BBQ knowledge and gets to try and test a lot of different grills and smokers before we do! Max also owns his own Gourmet BBQ sauce company! Make sure you check out Max's grill and smoker reviews on www.AmazingRibs,com  and have a look at his gourmet BBQ Sauce on Amazon HERE!

Get all your favorite groceries delivered to your home in around an hour! Save money and time! Check out InstaCart HERE and get FREE deliver on your 1st order of $35 or more!  

Check out the Inkbird 1000 Watt WIFI enabled sous vide circulator! I have been using one for over 3 months and they work great! Right now you can get 20% off for a cost of only $63 by using the Discount Code X5T542GD at checkout! 

This week...
We sit down with Genesis Roy, the founder of Supa Smoke, a local bbq sauce company located in Southern California, and we chat about the spiritual importance of having a heart of hospitality to serve others well. And, as a former TSA agent, Genesis talks about the hero side of the agency that most people don’t get to see.

Guest Bio:
Genesis Roy was born and raised in Stockton, CA. He moved to Southern Californian in the late 90s and has been an L.A. residence ever since. He's married and has two lovely daughters with a boy on the way. Genesis, among other things, is on the leadership team at his church (in Harbor City, CA) and leads worship most Sundays.

Guest Socials:
Instagram

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Crystal Griffith, a spokesman for the Akron-based fast-food chain Swensons that recently opened a restaurant in Dublin, talks about what makes a great burger - and how not to embarrass yourself when ordering at a drive-in.