royaloak

On Episode 250 of the Tailgate Guys BBQ Podcast, we talk it over with two of competition BBQ’s top pitmasters - and most-colorful characters. First up is Richard Fergola from Fergolicious BBQ and marketing director of Proud Souls BBQ and Provisions. “Fergie” and the Proud Souls team is ready to throw a big first anniversary bash this Saturday, March 9th, at Proud Souls BBQ Kansas City. A full day of cooking demos and great food will be available.

Then it’s time to talk it over with Sterling Smith of Loot ’n Booty BBQ, a recent inductee into the California BBQ Association Hall of Fame. “Smitty” is always a great guest and this time he talks about the Hall of Fame honor plus his Loot ’n Booty Apple Cherry Sauce which recently earned first-place honors in the National BBQ Association awards.

Fergie and Smitty also are going to be teaching classes together, later this month in Costa Rica and suburban Chicago. What happens when they get together for a class? “It’s like riding a unicorn through a mystic land, full of meat and clowns. And there’s knives involved. And maybe we might talk about aliens or pyramids at some point,” Smith says. 

We also hear from Gene Newkirk with the Kickin’ it on Route 66 BBQ Festival, Skyler Spartan with The Grill Guys weekly report and the Smoke ’n Magic BBQ Minute with Breana Via. Co-hosts Lyndal and Steve discuss their weekly cooking adventures, plus take a quick spin through news and notes from the competition BBQ world.

Thanks to all our sponsors and marketing partners for making the show possible: 
Blues Hog #blueshognation
Royal Oak Charcoal #teamroyaloak2023
The Butcher Shoppe #alwayshandpicked 
Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq 
The Grill Guys of Missouri
Smoke ’n Magic BBQ #SmokenMagic
Vietti Marketing Group  
Marty "Real Sign Man" Prather #pizza

Have a great BBQ week! #SmokeEmIfYouGotEm

It’s been more than a decade since we first saw Harry Soo on the groundbreaking television show BBQ Pitmasters. People still come up to Harry to talk about his experiences, especially after re-runs of the show air on the cable channel Destination American most weekends. On Episode 249 of the Tailgate Guys BBQ Podcast, Harry recounts the beginning of his BBQ journey, the unscripted beginnings of BBQ Pitmasters and where’s it’s all led - to a full-time open-fire career as one of the world’s most-popular pitmasters. Harry and Slap Yo Daddy BBQ has a busy 2024 ahead with a new grill he helped design, classes, products and an always-expanding library of how-to videos on his Youtube channel. It’s always a blast to chat with Harry and this is no exception.

We also hear from Charlie Wallace with The Grill Guys weekly report, plus the Smoke ’n Magic BBQ Minute with Breana Via. Co-hosts Lyndal and Steve discuss their weekly cooking adventures, plus take a quick spin through news and notes from the competition BBQ world.

Thanks to all our sponsors and marketing partners for making the show possible: 
Blues Hog #blueshognation
Royal Oak Charcoal #teamroyaloak2023
The Butcher Shoppe #alwayshandpicked 
Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq 
The Grill Guys of Missouri
Smoke ’n Magic BBQ #SmokenMagic
Vietti Marketing Group  
Marty "Real Sign Man" Prather #pizza

Have a great BBQ week! #SmokeEmIfYouGotEm

There’s a lot of championship talk on Episode 245 of the Tailgate Guys BBQ Podcast, beginning with pitmaster Paul Keltner of Rooters ’n Tooters BBQ out of Mount Pleasant, Tennessee. Paul knocked off a Grand Championship at the 61-team KCBS Lakeland Pit Festival to start his season in style. It’s a continuation of a remarkable last few seasons of consistent for Rooters ’n Tooters, which had 29 top-10 overall finishes in 2023. Paul tells us about the year ahead and what it’s like to chase KCBS Team of the Year honors (Rooters ’n Tooters was 4th in 2022, 5th in 2021 and 4th in 2020).

Speaking of championships, we talk top-level BBQ and Kansas City Chiefs football with Richard Fergola of Fergolicious BBQ and Proud Souls BBQ Kansas City. “Fergie” discusses Chiefs defensive end George Karlaftis and the player’s love for Q and the videos he shot for Proud Souls in Kansas City. We also get the latest about all the happenings at Proud Souls locations in KC, Denver and Littleton, Colo., and Tampa, Florida. 

In new segments, Brad and Bre from Smoke'n Magic BBQ offer up a tip of the week that applies for both the backyard and competition cook, and Charlie from Grill Guys of Missouri tells us some big doings at the Republic, Mo., BBQ store in regards to the upcoming Super Bowl.

Lastly, co-hosts Lyndal and Steve offer their takes on the Chiefs-49ers and suggest two words to all the Taylor Swift bashers out there: Shut Up.

Thanks to all our sponsors and marketing partners for making the show possible: 
Blues Hog #blueshognation
Royal Oak Charcoal #teamroyaloak2023
The Butcher Shoppe #alwayshandpicked 
Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq 
The Grill Guys of Missouri
Smoke ’n Magic BBQ #SmokenMagic
Vietti Marketing Group  
Marty "Real Sign Man" Prather #pizza

Have a great BBQ week! #SmokeEmIfYouGotEm

Today on the HowToBBQRight Podcast, Malcom and I bring on Mark from Swine Life BBQ to talk rib magic (00:24)! We discuss our series, “Basics to…” and our upcoming videos (01:31). Malcom and I went to Royal Oak HQ for their invitational (02:35). Everyone else was showcasing meats… Malcom was showcasing Bullfrog (04:22). How has Mark been doing in competition cooking (07:20)? What should you look for when buying ribs from the store (16:07)? Let’s debate spare ribs vs. baby back ribs (19:18). You have to adapt recipes depending on what you’re smoking on (21:26). What are the BIGGEST differences between fresh versus frozen ribs (24:00)? The 3-2-1 Rib method is outdated (29:43)… There is such a thing as TOO MUCH smoke (32:06). Mark does not use binders on ribs (35:20). Seasoning is a wonderful asset in the cooking world (38:22)... What is the perfect ratio of meat on the pit (40:40)? How would Malcom and Mark cook their perfect ribs (44:40)? Is texture an important factor to ribs (53:18)? Mark gives his final thoughts and major tips on cooking ribs (57:41). Check us out on our H2Q community and upcoming videos (1:03:24)!

The husband-wife team of Greg Boggs and Karryl Boggs - Boggs Hog BBQ out of Audubon, New Jersey - had one career KCBS Grand Championship in 64 career competitions prior to last weekend. And what a weekend it was for Boggs Hog as Greg and Karryl doubled their prior amount of title after sweeping both ends of the Red White & Que in Jackson, New Jersey. 

Making it even better? Boggs Hog had not one, not two but three perfect 180s on Day 2, scoring 710.83 to win in a runaway. We visit with Greg and Karryl on Episode 234 of the Tailgate Guys BBQ Podcast to find out how they did it, their background in competition BBQ and what’s ahead for Boggs Hog.

Also joining us for his monthly visit is Richard Fergola, pitmaster of Fergolicious BBQ and marketing director for Proud Souls BBQ & Provisions. Fergie fills us in on the big announcement that came out this week about Proud Souls’ expanding footprint into central Florida. He also recaps his KCBS season and plans to take a mental break from the competition side following this weekend’s Boo-B-Que doubleheader in Oak Grove, Missouri.

Meanwhile, co-hosts Lyndal and Steve discuss their cooking weeks and the wet, cold assignment that awaits the Tailgate Guys team at this weekend’s Boo-B-Que.

Thanks to all our sponsors and marketing partners for making the show possible: 
Blues Hog #blueshognation
Royal Oak Charcoal #teamroyaloak2023
The Butcher Shoppe #alwayshandpicked 
Clark Crew BBQ #clarkcrew
Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq 
The Grill Guys of Missouri
Allquedup #arkassippicombo
Vietti Marketing Group #marketing 
Marty "Real Sign Man" Prather #pizza

Have a great BBQ week and thanks for listening! #SmokeEmIfYouGotEm

Today on the HowToBBQRight Podcast, Malcom and I talk about storing (01:00) and vacuum-sealing leftover chili (01:20). How was Malcom's experience at Oktober Fest for the BBQ Battle Finals in Cleveland (06:09)? Malcom lights the grill to start the cook-off… (10:35). This is Malcom’s kind of meat smorgasbord (14:21). I found the best cheese grater in the world (18:24). Why is cutting against the grain important (23:54)? DON’T try this Blue Playe Mayo Pie (32:20)… When cooking baked beans, should you add your bacon raw or parcooked (36:46)? I want to know what Malcom adds bacon grease to, to make it better (40:47). This is how Malcom makes his own smoked beef jerky (42:50). Smoked beef short rib wagyu recipe is on the way (49:32)… Malcom is heading back to Royal Oak for the Invitational (53:32)! Malcom and Tyler are having a catastrophe in fantasy football (56:59). Check out our HowToBBQRight Community and upcoming recipes (1:00:13)!

Today on the HowToBBQRight Podcast, Malcom and I discuss our Palmer Home’s “Feed a Family” campaign (00:59). Malcom and Tyler discuss their experience at Royal Oak’s headquarters in Roswell, GA (03:24). What are BBQ Chicken Littles and firecracker sauce (06:42)? Malcom talks about his favorite sliders (12:33), and how he made skirt steak tacos (17:02). Is this the BEST restaurant in Georgia (28:00)? We made the BEST homemade “Whataburger” patty melts (36:27). Malcom has a bunch of drinks that will "get you back right" (42:25). THIS is the BEST smoked bacon recipe ever (46:45)! Joey Chestnut is the KING of meat sweats (53:01). We answer and talk about some community questions (56:55). Check us out on our socials and website for recipes (1:05:46)!

What goes into organizing a great barbecue competition? If there’s a template for a KCBS event, Smoke in the Spring in Osage, Kansas, could be it. The 20th annual edition was held last weekend with 103 teams on hand and on Episode 206 of the Tailgate Guys BBQ Podcast, we visit with Smoke in the Spring organizer Corey Linton. He’s been in charge of the comp the last 17 years and, while other good competitions have gone by the wayside, Corey talks about some keys in how Smoke in the Spring keeps thriving. What would he tell a new contest organizer? Corey tells us. Also a member of the KCBS Board of Directors, we also visit with Corey about that state of competition BBQ in general and if he plans to seek another term in 2024.

It’s also time for our monthly segment featuring Proud Souls Barbecue & Provisions Kansas City as marketing director Richard Fergola joins us. We run down what’s coming up at Proud Souls KC, which has been open for three months. Richard also talks about a whirlwind month of competition for his Fergolicious BBQ team, which has risen to No. 4 in the KCBS Team of the Year standings, plus what it’s like when flights are canceled and five top pitmasters hop in a rental car and drive nine hours to Kansas City. 

Meanwhile, co-hosts Lyndal and Steve discuss their BBQ weeks and take a spin around the sports world, reviewing the Masters and the start of baseball season.

Thanks to all our sponsors and marketing partners for making the show possible: 
Blues Hog #blueshognation
Royal Oak Charcoal #teamroyaloak2023
The Butcher Shoppe #alwayshandpicked 
Iowa BBQ Store #iowacornercookers
Clark Crew BBQ #clarkcrew
Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq #proudsoulsbarbecueandprovisions
Randy Vanslyke and Pro Technology Solutions
Affordable Financial Services
Allquedup #arkassippicombo
Vietti Marketing Group #marketing 
In the Garden of Eden
Marty "Real Sign Man" Prather #pizza

Have a great BBQ week and thanks for listening! #SmokeEmIfYouGotEm

The Kansas City Barbeque Society Team of the Year race is a combination of outstanding cooking, determination and endurance to pull down the highways and byways of American week after week and an overall thirst to win. In 2022, the championship goes to Ercole Chila and Uncle Pig’s Barbecue Pit from Paulsboro, N.J.

Uncle Pig’s earned nine grand championships, including three in a row in early October, and had 27 top-10 finishes in 33 competitions in more than a dozen states. On Episode 188 of the Tailgate Guys BBQ Podcast, we visit with Ercole about what the championship means and some of the keys along the way to make it happen, as he edged out Joe Pearce and Kansas City’s SLAPS BBQ by a 57-point margin.

We also get the lowdown on the turkey shortage that threatens Thanksgiving meals nationwide - plus other facts on the meat situation as we approach the holiday season - from Kevin Green of The Butcher Shoppe. The good news? The Butcher Shoppe has a decent supply of fresh turkeys and is able to ship, but you have to get your order in by the end of this week. Want a frozen turkey? You’re going to pay dearly, if you can find one at all.

A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino’s.

Have a great BBQ Week and thanks for listening! #SmokeEmIfYouGotEm

The KCBS points season is nearing the finish line and it’s been a great one for Jordan Kirkpatrick from the southern Illinois team Janky Leg BBQ. Following his fourth Grand Championship of the season - one week after winning Chicken at The Jack Daniels World BBQ Invitational with a perfect score - we visit with Jordan on Episode 186 of the Tailgate Guys BBQ Podcast. Jordan discusses how he got started in competition BBQ and a unique, late-night first meeting with the tallest man in BBQ who gave him immediate critique on trimming pork butts during the late hour.

It’s also time for an end-of-season Competition BBQ 101 segment with Randy Vanslyke of High I Que BBQ. It’s great timing as Randy is fresh off his first GC of 2022 at the Border Battle in Osawatomie, Kansas. The veteran pitmaster offers some great advice new or relatively inexperienced competition cooks about how to evaluate your season, how to improve during the winter and some tips that everyone can use on winterizing those smokers before putting them away.

Meanwhile, the Tailgate Guys competition team prepares for its final comp of the year, the Boo-B-Que doubleheader loaded with powerhouse teams in Oak Grove, Missouri. We’ll fire it up and give a full report on the outcome next week.

A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino’s.

Have a great BBQ Week and thanks for listening!

#SmokeEmIfYouGotEm

It’s American Royal World Series of BBQ week and the Tailgate Guys BBQ competition team is headed to Kansas City for a great weekend! The help preview the weekend, we talk it over with one of BBQ’s great pitmasters and ambassadors, Harry Soo, who will be at Kansas Speedway helping some friends and kicking off a two-week, multi-state BBQ adventure. Harry also has launched a new line of 10 Slap Yo’ Daddy rubs and he tells us about that, plus his thoughts on cooking with beef tallow. Does it make a difference?

We also bring back the roundtable discussion for first-time American Royal participants. Pitmasters from Machette Boys, American Heroes BBQ, 16 Mesh BBQ and Ash Kickin’ BBQ gathered to talk about their goals and expectations in their first trip to the world’s largest competition.

A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino’s.

Have a great BBQ Week and thanks for listening! #SmokeEmIfYouGotEm

Episode 179 of the Tailgate Guys BBQ Podcast features one of the hottest up-and-coming pitmasters on the KCBS circuit. Ryan Cain didn’t begin cooking competition BBQ until 2020, but quickly became one of the best in the backyard division of the KCBS. Now Ryan’s Damn Fine Beef & Swine, in its first series in the Master’s Division, is celebrating its first “pro” Grand Championship, at last weekend’s loaded Septemberfest in Omaha, Nebraska. Ryan discusses his BBQ journey and what’s ahead on this week’s show.

It’s also time for the latest “Arkassippi Alley” segment with John Lindsey from All Q’ued Up BBQ and the line of #arkassippicombo products. John, one of the best on the Steak Cookoff Association circuit, tells us about his latest travels and has some out-of-the-box ideas of how to spice up your backyard cooking by throwing fresh fruit on the grill this fall.

A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino’s.

Have a great BBQ Week and thanks for listening! #SmokeEmIfYouGotEm

Welcome to Episode 172 of the Tailgate Guys BBQ Podcast, where one of the most-engaging people in BBQ returns to the show to share knowledge and stories about food sport. That’s Sunny Moody of Moodswing BBQ, a world steak champion who emerged from this spring’s Food Network show BBQ Brawl as one of the final four contenders - and one of the most-popular contestants.

We already knew Sunny was all of those things. She reinforces that, plus more, on this week’s appearance as she recounts the BBQ Brawl experience, what it was like smoking chicken livers on the show and how more television could be in her future. Sunny also gives us some great information on how to best grill a perfect Tomahawk Ribeye.

It’s also time for “Fergie Time” and on the July segment, Richard Fergola from Fergolicious BBQ discusses his busy schedule which included four KCBS contests and an appearance at the Scheels Outdoors BBQ University in a recent eight-day period. Fergie rolls on with more classes and competitions coming up with little down time. That’s how he likes it.

Meanwhile, Lyndal Scranton rolls solo in the host’s cockpit this week and gets to humble brag about the Tailgate Guys BBQ competition team’s KCBS championship ribs from the weekend at Smokin’ on the Osage in Osceola, Missouri. Yep, first place. The head coach was pleased and maybe surprised. And the team chicken continues to kill it with two more top-five calls.

A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino’s.

We still have room for a couple of more sponsors. Contact me at lscranton755@gmail.com for more info. Have a great BBQ Week and thanks for listening! #SmokeEmIfYouGotEm

Since we began doing the Tailgate Guys BBQ Podcast, it’s become obvious how much BBQ is an international sensation. On Episode 166, we take an audio trip down under to Auckland, New Zealand, to visit with Alex Lawson, host of the most-popular BBQ podcast in his country “BBQ Base.” Alex also is a competition cook and he discusses the booming popularity of open-fire cooking in New Zealand and reveals some of his favorite guests from BBQ Base.

Also, check out Alex’s BBQ apparel website BobbyBriskets.com and, if you find something you like, get 10 percent off plus free shipping with the discount code TAILGATE.

It’s also time for our monthly installment of Competition BBQ 101 with Randy Vanslyke of High I Que BBQ and Pro Technology Solutions. In an effort to give aspiring new competition cooks some knowledge, Randy discusses some key points in finding the right contest for a first-time competitor and some things to keep in mind the week leading into a comp.

Co-hosts Lyndal and Steve also talk about Father’s Day Weekend cooking plans and offer up a quick round of sports talk.

A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino’s.

We still have room for a couple of more sponsors. Contact me at lscranton755@gmail.com for more info. Have a great BBQ Week and thanks for listening! #SmokeEmIfYouGotEm

There’s a new BBQ cookbook coming out this month and it sounds like a must-have. On Episode 161 of the Tailgate Guys BBQ Podcast, we find out about “Pig Beach BBQ Cookbook - Smoked, Grilled, Roasted and Sauced,” from co-authors Matt Abdoo and Shane McBride. The two classically trained chefs traded in their Michelin star kitchens to open Pig Beach BBQ restaurant in New York City and have now taken their love of open-fire cooking to the literary world with more than 50 recipes plus stories about the history of BBQ and the people who make it taste great.

We also visit with Randy Vanslyke of High IQue BBQ and Pro Technology Solutions out of Gardner, Kansas. In addition to a glowing resume as a competition pitmaster, helping aspiring competition cooks with advice and attempting to grow the food sport is one of Randy’s missions. We begin a new, occasional segment on the show with Randy called “Competition BBQ 101” by exploring the simple-yet-complex question: How do I get started?

Co-hosts Lyndal and Steve also review their Mother’s Day Weekend grilling adventures and reflect upon the stunning Kentucky Derby result.

A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino’s.

We still have room for a couple of more sponsors. Contact me at lscranton755@gmail.com for more info. Have a great BBQ Week and thanks for listening!

#SmokeEmIfYouGotEm

On Episode 158 of the Tailgate Guys BBQ Show Podcast, we take a trip to Minneapolis to visit with David Ellis, pitmaster for Machete Boys BBQ. David and his team often travels several hundred miles for most of their KCBS competitions, but in hot pursuit of a first grand championship it seems worth all the effort. We find out more about David and Machete Boys on this week’s show.

Richard Fergola unveiled some big news earlier this week and he gives us the details on the April segment of “Fergie Time.” Hear about Fergolicious BBQ’s next stage of the live-fire journey and why Richard has taken the leap into making Fergolicious a full-on, full-time brand.

Meanwhile, Steve reviews his Easter cooking and Lyndal previews this weekend’s Ozarks BBQ Fest where the Tailgate Guys cooking team fires it up in a hometown event.

A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino’s.

We still have room for a couple of more sponsors. Contact me at lscranton755@gmail.com for more info. Have a great BBQ Week and thanks for listening!

#SmokeEmIfYouGotEm

Malcom loves “Fat Boy Fall”, full of fun flavors and festivities (00:41). Baseball is better than football to watch at the stadium (04:58). Our fan from Vermont sent us a box of goodies he makes from Maple Sap (09:40), and Malcom took it off his list of foods that he refuses try (18:07). We spent this past weekend at the Royal Oak Invitational (20:08), and Malcom got to try a new type of steak (29:27). The bathroom in the BBQ trailer smells like an old Memphis Zoo staple (41:58). This week’s recipe was a BBQ Chuck Roast (46:30), which Malcom paired with some jalapeno slaw (54:41). Malcom’s doing a Butter-Basted Turkey recipe for Traeger (1:00:50), and he’s already thinking about his Thanksgiving Turkey recipe (1:05:00).

This is your Daily Detroit News Byte For Saturday, March 24th, 2018.

• We go inside the new Amazon Facility in Livonia
• BMW rolls out of the Detroit auto show
• Ferndale may get 97 new residences
• Royal Oak is getting more bike lanes
• The Detroit JazzFest is looking to bring concerts to Detroit neighborhoods
• Ford’s marketing head leaves the company
• And one guy has decided to eat his cereal out of a pothole

Thanks to our sponsor for today's episode, Milo Digital.