BBQ Nation

On this week’s Barbecue Nation JT talks with friend of the show Jason “Curly” Schumacher. Jason is from Home Town Hearth and Grills and will talk to us about getting ready for the heart of grilling season. The guys talk about knowing if your propane tank is safe to use and what how to pick a grill that fits your needs. Jason and JT go back a little ways and have a great time together. Listen in and have some fun with them.

Check out Home Town Hearth and Grill @ http://www.hometownhearthandgrill.com/

Listen live Saturday’s from 2:00-3:00pm on www.kxl.com

On Today’s Barbecue Nation JT talks with Jamie Purvaince. Jamie is a New York Times bestselling author and has a new book out. Listen as Jamie tells JT what it takes to get the recipes in order and publish a cook book. This is Jamie’s 18th book and he is a wealth of knowledge. Check out the links below to see what Jamie is up to and get his newest book.

https://www.facebook.com/chefjamiepurviance/

Hi BBQ Fans

It’s my pleasure to announce that Steven Raichlen joined us in the studio for this week’s edition of BBQ Nation. Steven has a new book, Project Smoke, which is hitting the bookstores and retail websites right now. The title, Project Smoke, is also the title of a TV series which Steven does for PBS. Check your local listings.

Interviewing Steven was a pleasure. We covered many topics about BBQ and smoking which you should find interesting. You will also hear some insight on what makes Steven Raichlen …Steven Raichlen.

It’s a fun and insightful interview, I hope you enjoy it.

Oh yes, I do recommend the book, great Father’s Day gift.

Check out Steven’s website and link to buy his book below.

http://www.stevenraichlen.com/home/

https://mpt-shop.myshopify.com/collections/frontpage/products/steven-raichlen-project-smoke

On this week’s Barbecue Nation with JT, JT chats with Pat McCabe about the Winco Foods Portland Open out at Pumpkin Ridge. Pat is the Tournament Director and fills JT on everything that will be going on at Pumpkin Ridge and what a good time it should be. If you love golf as much as JT you’ll want to check out the Winco Foods Portland Open in August. Find out more at the link below.

https://www.wincofoodsportlandopen.com/

Next JT speaks to Tom Woodbury form ThermoWorks. Thermo Works is a Utah based manufacturer of premier digital thermometers. Tom talks about the importance of a quality thermometer when serving proteins and what sets ThermoWorks apart from it’d competitors. Check out the ThermoWorks website in the link below.

http://www.thermoworks.com/

All this and so much more on this week’s Barbecue Nation with JT.

On this week’s Barbecue Nation JT has is joined by two guests. In the first segment JT talks with Greg Theim , of The Grill Center in Sherwood, about the upcoming BBQ shop class. The BBQ Shop class will be May 24th and 25th.

JT is later joined by friend of the show Carolyn Wells. Carolyn is the VP of KCBS in Kansas City. JT and Carolyn talk about the upcoming BBQ season and what exactly the KCBS looks for in a BBQ competition. Carolyn faces the Barbecue Nation Lightning Round and JT takes us to BBQ church with the ten commandments of barbecue. All this and more on this week’s Barbecue Nation with JT.

On this week’s Barbecue Nation, JT talks to a legend of the meat industry. Stanley Lobel, of Lobel’s of New York, tells JT all about the long history the Lobel family beginning in Austria in the 1800’s and continuing in New York through today. Five generations have perfected the skills to become the number one meat market in New York. Stanley describes the quality of meat the years of experience produce and gives some tips on how to pick the perfect cut at your local butcher or grocery store. At the end of the show stay tuned for a great deal with your first order from Lobel’s of New York. Lobel’s ships all their meats fresh overnight, never frozen. If you take meat seriously and want to hear someone elevate cuts of meat to an art form, Stanley Lobel will not disappoint.

This week JT is joined by Ryan Day of Podnah's BBQ in Portland, OR. Find out the time and energy it takes to prepare and cook seven hundred pounds of meat a week.Ryan faces the lightning round as well.

On this week’s Barbecue Nation, JT is joined in studio by local meat master Brent Huddleston, and on the phone by Kristina Beaugh. Kristina is calling in from her office in Washington D.C., at the USDA. Kristina and Brent talk with JT about food safety as we move in to peak BBQ season. Listen in to find out how to keep your family and guest safe from food born illness and keep the barbecue season safe and fun for everybody. All of this and more on this week Barbecue Nation.

On this week’s Barbecue Nation, JT sits down with Jason “Curly” Shoemaker, from Hometown Hearth and Grill. Jason is one of the owners of Hometown Hearth and Grill as well as a competitive barbecue cook. Jason and JT discuss prepping your grill for use after winter storage and what to look for in a new grill. Jason explains the value of higher end grills and what to do when you need replacement parts. The guys will also talk about the great service and values at Hometown Hearth and Grills.

On this week’s Barbecue Nation, JT is joined by, The Oregonian’s, Michael Russel. Michael has been with the Oregonian for over a decade and a few years ago became the papers food critic. JT and Michael discuss his path to being a food critic and what he looks for when reviewing a restaurant. Michael also tells JT about the Barbecue scene in the Portland area and what a few of his favorite BBQ joints are.