The BBQ Beat Podcast

Episode 24: Tim Maloy on BBQ Classes, Hot and Fast BBQ, and Those Darn Judges [smart_track_player url="http://traffic.libsyn.com/bbqbeat/BBP024-Tim_Maloy_on_BBQ_Classes_Hot_and_Fast_BBQ_and_Those_Darn_Judges.mp3" title="Tim Maloy" image="https://bbqbeat-orau6wnlo.netdna-ssl.com/wp-content/uploads/2018/02/Tim-Maloy-Backyard-Bros-Photo.jpg" social_pinterest="true" ] Competition BBQ is full of characters, and none are more genuine and bombastic than Mr. Tim Maloy of the Backyard Bro's Compet

This episode of the BBQ Beat Podcast features Ben Arnot, host of the excellent BBQ related podcast Smoking Hot Confessions out of Gold Coast, Australia.

A little about Smoking Hot Confessions… you can find the show website at smoking hot confessions dot com… it’s a great site filled with show notes for each of Ben’s episodes, as well as some great articles, recipes, and other cool BBQ related stuff.

During our chat, you’ll hear Ben reference his most recent trip to the US with his family in order to attend the 2019 NBBQA conference. I should note that Smoking Hot Confessions did very well in the awards portion of this year’s conference – taking 3rd place in the Best Audio Series category behind this podcast, BBQ Beat for 2nd and Behind the Smoke out of California taking 1st. Ben’s website for his show also garnered 2nd place honors this year, so you can see… he’s really got something cool going on over there. I highly recommend that you check it out.

Episode 41: Hanging with Jason Ganahl of Colorado's GQue BBQ [smart_track_player url="http://traffic.libsyn.com/bbqbeat/BBP041-Hanging_with_Jason_Ganahl_of_Colorados_GQue_BBQ.mp3" image="https://bbqbeat-orau6wnlo.netdna-ssl.com/wp-content/uploads/2018/10/GQue-BBQ-Jason-Ganahl-100x100.jpg" ] In this episode of the BBQ Beat Podcast, I sit down with Jason Ganahl, owner of GQue BBQ in Colorado to talk about the origins of his r

 

Hi everyone, and welcome to another episode of the BBQ Beat Podcast. When I started this podcast, it was with the intent of covering the world of BBQ and Grilling, but with a broader reach into some of the basic beliefs that I know a lot of you hold dear – primarily those of family, of friendship, of knowing where your food comes from and sharing the love we have of preparing delicious meals that celebrate who we are and what we’re about as human beings.

This show moves us further on down that path as I share a conversation I was privileged to have with Mr. Hank Shaw, celebrated cookbook author and truly an omnivore who has solved his dilemma.

Hank Shaw - Suggested Reading

Hank's website has a lot of great recipes and will help you embark on some amazing wild game oriented culinary adventures. However, for a more centered view on how to prepare and enjoy different types of wild game, I highly recommend you check out one or more of his books.

Hunt, Gather, Cook: Finding the Forgotten Feast

From field, forest, and stream to table, award-winning journalist Hank Shaw explores the forgotten art of foraging. If there is a frontier beyond organic, local and seasonal, beyond farmers' markets and grass-def meat, it's hunting, fishing and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking -- if you know how to find them.

In Hunt, Gather, Cook, he shares his experiences both in the field and in the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. Hank provides a user-friendly, food-oriented introduction to tracking down and cooking everything from prickly pears, to grouper to snowshoe hares.

Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild

Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.

Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird.

Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.

The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.

Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things

This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope, and caribou.

Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen.

You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making.

Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.

Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast

Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more.

Hank Shaw, an award-winning food writer, hunter, and cook at the forefront of the wild-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking birds ranging from quail to pheasant, turkey to dove and beyond. Pheasant, Quail, Cottontail also covers a range of small game animals such as rabbits, hares, and squirrels.

You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds. Shaw's global yet approachable recipes include basics such as Roast Pheasant and Buttermilk Fried Rabbit; international classics like Tuscan Hare Ragu, French Rabbit a la Moutarde, Mexican Turkey Tamales with Pumpkin, and General Tso's Pheasant; as well as unique dishes such as Roast Woodcock Michigan. It also features an array of small game charcuterie, from fresh sausages to confit and terrines.

The most comprehensive guide to preparing and cooking upland birds and small game, whether domesticated or wild, Pheasant, Quail Cottontail will be a valued companion for hunters as well as home cooks looking for new ways to cook store-bought turkey, rabbit or quail.

What's more, every purchase of this book helps our wild habitats. A portion of the proceeds of every book sold will go to help the non-profit conservation efforts of Pheasants Forever and Quail Forever, which will use the money to restore, maintain and expand habitat for all upland birds.

 

This episode of the BBQ Beat Podcast features a conversation I had with Brad Stuart, inventor of the now widely known and appreciated line of Crisbee Cast Iron Seasoning products. I always make a point of linking up with Brad at various BBQ and Grilling events, as he’s one of the most friendly and down to earth gentlemen you’ll ever have the pleasure to meet. I’m sure you’ll agree with that sentiment.

I know you’ll enjoy learning how Brad and his family started the business there at Crisbee Cast Iron Seasoning, as well as learning the exacting measures taken to ensure that each and every product in the Crisbee cast iron seasoning lineup is lovingly crafted by them each step of the way.

Hi everyone, and welcome to another episode of the BBQ Beat Podcast. In this episode, I’m talking with Andy Lane from Hand Hewn Farm out of Fresno, OH. Growing up spending summers between farming communities on both sides of my family, I love talking with people who are still out there today putting in the hard work and time required to operate family farms.

Andy does a great job explaining how he, his family, and some friends are pooling their time, effort, and resources to breathe life into the operations at Hand Hewn Farm raising egg and meat chickens, rabbits, and hogs.

Throughout our talk, you'll learn about their struggles as well as their successes. I’m excited to bring you this conversation with Andy Lane over at Hand Hewn Farm.

Talking Local Food in Kansas City with Local Pig Founder Alex Pope [smart_track_player url="http://traffic.libsyn.com/bbqbeat/BBP007-Talking_Local_Food_in_Kansas_City_with_Local_Pig_Founder_Alex_Pope.mp3" title="Alex Pope" image="https://bbqbeat-orau6wnlo.netdna-ssl.com/wp-content/uploads/2016/07/Alex-Pope-Founder-Local-Pig-KC.jpg" social="true" social_twitter="true" social_facebook="true" social_gplus="true" social_linkedin="true" social_pinterest="true" ] The Local Pig is about eating l

BBP 001: Welcome to the BBQ Beat Podcast Hey guys, this is Kevin with BBQBeat.com. Welcome to the first ever BBQ Beat Podcast Episode! This is an introductory episode in what I hope will be a relatively long-running podcast series with information I hope you'll find interesting related to BBQ. [smart_track_player url="http://traffic.libsyn.com/bbqbeat/BBP001-Welcome_to_the_first_BBQBeat.com_Podcast_Episode.mp3" title="Podcast Episode 001" artist="Welcome" social="true" social_twitter="tr

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Hi everyone, and welcome to another episode of the BBQ Beat Podcast. Today, I’m sharing with you a fantastic conversation I had a little while back with Chef Hardette Harris who hails from the Shreveport, Louisiana area and has been instrumental in efforts to showcase the food culture of that area.

I first learned about Chef Harris from her appearance on The Great Cornbread Debate episode, which is part of the PBS Digital Series Nourish hosted by Dr. Howard Conyers. If you haven’t listened to the episode I did with Dr. Conyers, please do so. His passion for preserving the heritage and history of food culture is to be commended.

When I asked Dr. Conyers whether he thought Chef Harris would be a good person to talk with for this podcast, he responded with a resounding yes. I really think you’ll enjoy this conversation, as Chef Harris’ passion for sharing the foodways of Northwestern Louisiana is amazing.

Hardette Harris - Official Meal of North Louisiana

https://youtu.be/Sw3ZE1Wmibk

https://vimeo.com/294615267

Catch Up with Hardette Harris

If you'd like to connect with Chef Hardette Harris, you can find her at the following sites and social media channels:

• Food Tours Louisiana
• Us Up North on Facebook
• Hardette Harris on Facebook
• Hardette Harris on Instagram
• Hardette Harris on Twitter

Catch Up on These Past Episodes

[smart_track_player url="http://traffic.libsyn.com/bbqbeat/BBP016-Catching_up_with_Mark_Graham_and_Shane_Draper_of_Grilla_Grills.mp3" title="Mark Graham and Shane Draper" image="https://bbqbeat-orau6wnlo.netdna-ssl.com/wp-content/uploads/2017/01/GrillaGrillsLogo.jpg" social_linkedin="true" social_pinterest="true" social_email="true" ] BBP 016: Catching up with Mark Graham and Shane Draper of Grilla Grills In this podcast session I talk with Mark Graham and Shane Draper of Grilla Grills. You've l