TasteCast

In this latest TasteCast episode, we go clucking crazy for grocery store rotisserie chicken. Read more: https://www.expressnews.com/food/article/Podcast-The-3-best-rotisserie-chickens-from-San-14464214.php

In this latest episode of TasteCast, Chuck Blount and Mike Sutter name their seven favorite San Antonio-area burger joints from the first nine months of their 52 Weeks of Burgers series. You’d be surprised what magic people can conjure from just beef, buns and the things they throw on top.

We dive deep into our favorite restaurants that have a small, limited menu of one or two things that they do really well.

In the perverse world of Texas’ best barbecue, you lack some street cred if you’re not selling out. Read more: TasteCast on ExpressNews.com

Whose is better: Popeyes’ or Chick-fil-A’s? The sandwich from a local San Antonio spot, and we give you our faves. Read more:

The Taste Team talks heat and gives you tips for staying cool through food: the city’s best frozen treats from restaurants, the best frozen treats from the freezer aisle of the grocery store, and the 10 best San Antonio margaritas. Read all about it: https://www.expressnews.com/podcasts/tastecast/

Chuck Blount opines on the calls for a boycott of Bill Miller Bar-B-Q after Castro’s Trump Tweet. Background reading: https://www.expressnews.com/food/article/Podcast-Politics-and-BBQ-Why-food-boycotts-14300962.php

In the wake of three recent zero-star reviews, the Express-News Taste team explains why they still visit local restaurant institutions. Read more at ExpressNews.com: https://www.expressnews.com/podcasts/tastecast/

Avogeddon? Maybe not, but the ups and downs of the avocado supply are the stuff of nightmares for San Antonians. Plus the best things we ate this week.

In this TasteCast episode, we talk about Beyond Meat, the veggie burger and sausage brand that is all over social media with folks sharing pics of their grilling exploits. Chuck Blount tried these for his Chuck’s Food Shack column and came away pretty impressed — which, for a hard-core carnivore and cookout expert like him is high praise indeed.