Roasting Goats podcast

In this pandemic-era episode, Bradley and Bob shoot the sh*t in the living room.  Jamie and Bob zoom-call Chef Sanchez! Can you believe that? Some in depth pizza discussion and... well a whole lotta cuttin up.

In this episode Bob, Babb, Jaime, and Bradley sit down with Dave Merritt of Coast Brewery and Rob Davis, owner of House of Brews.  They chat beer, snacks, and grocery canned fish. Sharing mics made the podcast challenging, but no one loves a challenge more than these guys. Welcome to the living room.

Bob and Babb invite Chef Brandon Carter, executive chef and partner of Bluffton based restaurant Farm, into the studio to discuss a myriad of topics.  Brandon works tirelessly to connect with farmers and purveyors to create seasonally inspired masterpieces. So- in typical Roasting Goats fashion- Brandon is asked to sample a cornucopia of vegetarian fast food options with ingredients that could not even been researched back to the laboratory in which it was birthed. So sit back with your spiked Taco Bell Baja Blast and listen to chefs discuss the umami of a vegetarian tostada and why Impossible Whoppers are actually seemingly "impossible."

In this episode Bob, Babb, and Bradley invite guest host Captain Jamie Hough back to the living room to talk about his tenure on Master Chef and how many local fish are misidentified.  Conversation quickly spirals in to first hand accounts of ghosts, sleep paralysis, ufo abductions, and a not so in depth analysis of the most recent Star Wars flick. Welcome back to Bob's living room!

We are live from the garage of Dr Paul Roof! On this episode Babbs and Paul geek out over nerd life. We discuss who cooks the best wings, beard competitions, and old Charleston bar life. And of course there’s a bunch of great junk in between. So kick back; welcome to the living room.

In this episode Bob, Bradley, and Ryan invite local Charleston chef and co-owner of Embers and Ashes, Tito Marino, to discuss a wide variety of topics including: the world of Charleston catering, methed out fraggle rock neighbors, guerrilla marketing with wild turtles, and what happens when you have to ride a cow to the ground. As always, welcome to Bob's living room. Enjoy!

In this episode Bob, Bradley & Ryan sit down to talk bbq with Anthony DiBernardo, owner & pit master of Swig & Swine barbecue in Charleston SC. Would it be cool to have your dad as a weed smuggler? West Ashley neighborhood golf cart gangs, favorite BBQ sauces, & everything in between are in our chat. So crack a cold beer, charge your pen, grab your lighter & enjoy the debut of Roasting Goats.

Welcome to the first ever pilot episode of Roasting Goats with host Bob Cook and friends. Bob is the Executive Chef at Edmund’s Oast Restaurant in Charleston, S.C and owner and founder of Burnt and Salty. His cohost on this episode are Ryan Babb, Manager of Edmunds Oast and founder and C.E.O of SockMonkeys Cave of Wonders, as well as Captain Jamie Hough, owner of Red Fish Mafia, Philanthropist, and contestant on Master Chef season 10.

In this episode they try to get approved by the FCC by discussing topics such as: what is yacht rock, who is the most worthless Avenger and what is a the best possible breakfast bread? Additional topics such as cryptozoology, favorite chain restaurants and cultural cooking are also on the agenda. So please sit back, get a drink, and enjoy Roasting Goats as we finally shed light on the age old question of whether it would be better to be mauled by a grizzly bear or bludgeoned by a gorilla. Warning: this might get weird.