Bruh: Foodcast

Team Bruh
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Join Chef Tony, a culinary expert with a flair for flavor, and Mike, your everyday food enthusiast with a knack for asking the right questions, as they take you on a culinary journey like no other. From deep dives into the art of crafting the perfect dish to exploring quirky food trends and nostalgic flavors, "Bruh" is your ultimate food podcast. Whether it’s dissecting why grandma’s spaghetti sauce will always hit different, debating the best street food around the globe, or tackling burning questions like “Is cereal a soup?”—this is a podcast where food, laughter, and a healthy dose of brot

  1. MAY 11

    S2EP5 | Podcasting Makes You Younger

    The boys are back. After a little recharge break, Michael and Tony return for Season 2, Episode 5 with what can only be described as a “play jazz” episode — loose, current, and fully back in Bruh rhythm. This week, they talk about the official unofficial start of grilling season, the moment when you realize summer cooking has already begun, smoked chicken frequencies across Michigan, outdoor kitchens, moving chaos, cruise rum from the Bahamas, vintage eBay glasses, hot tub shopping, Facebook Marketplace regrets, and whether a saltwater hot tub is ever worth $17,000. The episode also features a listener call from Chicago asking for budget-friendly tequila advice after a Cinco de Mayo party went very wrong. Very, very wrong. Libation Station makes a soft return. The bits are still alive. The grill is hot. The porch beer is cold. Bruh is back.

    32 min

  2. MAR 4

    S2E4 | Flex Espresso Martini, Poutine Dion Omelette & Campground Smash or Pass

    Season 2 Episode 4 of the BRUH Podcast is packed with cocktails, questionable camping food, and the debut of a new culinary legend. 🍸 Libation Station kicks things off with two wild drinks: “Ma’am, Your Husband’s in Our Hot Tub” – a dangerously simple tequila and Cointreau cocktail. The Flex Espresso Martini – a protein-packed espresso martini with Jamaican rum, beef tallow fat wash, and a whey protein “pump cap.” 🔥 Then we dive into Smash or Pass, where a listener sends in a campground hot dog that… let’s just say looks extremely suspicious. Is it a smash or a hard pass? 🍳 Finally, Omelet Boy returns with a brand-new creation: The Poutine Dion — an omelet stuffed with fries, cheese curds, and gravy inspired by the Canadian classic. 📞 We also answer a listener question from Frankie in New Jersey about the Miss Piggy omelet, and reveal where you can get all our cocktail and recipe drops. If you want the recipes for the drinks and omelets featured on the show, you can grab them on our Substack: 👉 https://bruhstillhungry.substack.com/ Subscribe for:• Full cocktail recipes• Omelet Boy creations• Bonus food content• Early podcast releases 🎙 Segments in this episode: Libation Station Smash or Pass Omelet Boy: Poutine Dion Listener Questions 👍 Like, subscribe, and tell one friend about the show. BRUH Podcast — based in West Michigan, talking food, drinks, and whatever else comes out of the kitchen.

    45 min

  3. FEB 16

    S2E3 | Bad Bunny Super Bowl, Kid Rock Apology & “The Blackout” Cocktail

    The first solo episode of 2026 didn’t start smoothly… but BRUH never backs down. After nearly two hours of technical disasters, Michael and Tony finally get rolling in what turns into a laid-back, late-night episode featuring mocktails, Puerto Rican pride, and a formal apology to America on behalf of Michigan. In this episode: • A public apology to the country for Kid Rock• Libation Station returns with “The Blackout” — a Bad Bunny–inspired Puerto Rican rum cocktail• Why mocktails might be the real MVP• Caller questions on sexy Valentine’s Day foods, American cuisine identity, and cocktail ice science• The launch of the BRUH Substack, where all recipes and exclusive content live This is BRUH After Dark — less polished, more honest, and exactly how it’s supposed to be. Subscribe, follow, and join us at bruhpodcast.com. New episodes bi-weekly

    46 min

  4. FEB 5

    S2E1: Part 2 | Chef Raphael Jones Owner / Head Chef Garden District GR

    This episode debuts Pronunciation Station, where food words are pronounced cold—no Googling, no help, one take only.Chef Raphael Jones joins the show to referee the madness, explain what these words actually mean, and keep score as confidence spikes, accents drift, and whiskey starts influencing decisions.Then we open the phone lines.One caller is deep into the RFK Food Pyramid, cooking everything in beef tallow, blending raw eggs into shakes, and claiming elite grip strength—while admitting his wife says he’s “a lot right now.” We break down whether this is health optimization or just commitment taken too far.Another caller brings a much bigger question: If your girlfriend eats chicken wings by sucking all the meat off the bone in one bite… then winks at you— do you propose immediately or run for your life?Strong opinions. No clear consensus. No regrets.

    30 min

  5. JAN 23

    S2E1: Chef Raphael Jones Owner / Head Chef Garden District GR

    Season 2 is officially here. In this episode of BRUH, Mike and Tony kick things off with the mindset for the year — stay in the pocket — and welcome Chef Raphael Jones, owner of Garden District in downtown Grand Rapids. Raphael shares the story behind Garden District, from New Orleans roots and family recipes to building a restaurant that feels more like a home than a dining room. The conversation covers food, culture, gumbo debates, red beans and rice, and how hospitality, memory, and intention show up on every plate. This is Part 1 of a two-part episode.Part 2 drops next week, featuring a brand-new segment called Pronunciation Station and listener call-ins. Like, subscribe, and tell a friend about BRUH.Support the show on Patreon and check out the merch.Interested in being on the show? DM us on the platform you found us on.

    52 min

  6. JAN 5

    Episode 16: Live at the International Wine, Beer & Food Festival

    Recorded live from the floor at DeVos Place Convention Center in Grand Rapids, Episode 16 of the BRUH Podcast is pure festival chaos—in the best way possible. This episode is a rolling, unscripted hang with festival-goers, chefs, founders, and flavor-obsessed humans. We bless the booth with the Bolognese gods, debate the correct way to eat leftover pizza, argue lifelong restaurant loyalty in Grand Rapids, and hand out truly questionable prizes. As always, things escalate quickly. Live crowd Q&A straight from the festival floor Grand Rapids restaurant debates (lifelong picks included) Cold pizza vs reheated pizza: settled (kind of) Italian Thanksgiving traditions, nonna energy included Libation Station featuring Precision Syrups (Sawyer, MI) A mezcal-to-tequila cocktail conversion that actually worked Syrup bumps, bolognese dipping, and absolute festival nonsense If you love food festivals, live podcasts, cocktails, and overheard conversations that somehow turn deep and hilarious—this one’s for you. 🎧 Listen now on Spotify & YouTube🌶️ More chaos at bruhpodcast.com 🍷 What’s inside this episode:

    27 min

  7. 2025-11-13

    Episode 15: Live at The Crushed Grape

    This might be the most chaotic, unplanned, laugh-filled live episode we’ve ever recorded.We set up at The Crushed Grape in Grand Rapids, turned on the mics, and let the crowd take over — and the result was pure magic. In this episode of The BRUH Foodcast, Mike and Tony go fully off-script as customers, wine tasters, rum-curious newcomers, cheetah-girls-in-training, and even a licensed therapist grab the mic and ask us everything. No prep.No plan.Just real people, real questions, and real drinks. You’ll hear: 🍷 A 40-year rum comeback — Rebecca takes her first sip of rum since age 17😂 The debate of the night: Which food is truly non-perishable?🔥 A Louisiana childhood food story that will make you crave gumbo immediately🥧 Sweet potato pie vs. pumpkin pie (and the controversy that followed)🥪 What is “ham salad,” and why is it a Pittsburgh childhood delicacy?🍯 A heated argument about who actually knows how to make Kool-Aid correctly🌭 The great Midwest mystery: Why Chicago sausage hits different🍳 How to properly cook an egg — fried, scrambled, poached… and with mayo??🦞 The ONLY correct way to make a lobster roll (and why Boston betrayed us)🚗 A surprise car segment: Are Range Rovers trash… or elite? (We settle it) Plus:Tony creates a brand-new original cocktail LIVE — The Broasis — a tiki drink so good the parking lot fell silent. This is food, drinks, culture, chaos, community, and straight-up good vibes.If you’ve ever wondered what happens when you hand strangers a microphone… this is it.

    55 min

  8. 2025-11-11

    Episode 14: Gina Ferwerda

    Episode 14: Gina Ferwerda — “Meals from the Mitten,” Meijer Food Stage, & Great Lakes flavors (Spotify/Apple/YouTube episode description) Michigan cookbook author, TV personality, entrepreneur, and creator of Meals from the Mitten—Gina Ferwerda—joins BRUH just ahead of her culinary demos on the Meijer Food Stage at the Grand Rapids International Wine, Beer & Food Festival (Nov 21–22). We get into: Fresh, coastal-inspired Great Lakes cooking & approachable holiday boards Gina’s SILVER Spices (including Tequila-Barreled Smoked Sea Salt) “Festive Bruschetta & Pairings Board” with Michigan favorites like Stone House Bread (Traverse City), Grady’s Garden Salsa, and Downriver Chip Company Adventure cooking (yes… muffler meatballs), pellet smokers vs. wood/charcoal, and tailgate leftover egg bakes RV resorts vs. RV living, Silver Lake Sand Dunes, and festival pro-tips (pace yourself—and eat!) 🎟 Festival info: Grand Rapids International Wine, Beer & Food Festival — Nov 21–22 🍳 Gina’s world: Meals from the Mitten • SILVER Spices • Nom News Chapters 00:00 Cold open & tech shenanigans 02:05 Who is Gina Ferwerda 08:45 Wine, Beer & Food Fest preview (Meijer Food Stage) 18:20 Holiday bruschetta & Michigan pairings 29:10 Adventure cooking & “muffler meatballs” 41:00 Smoked meats, pellets, & the perfect wrap temp 52:30 Tailgate → breakfast egg bake 1:00:10 Silver Lake invite & closing Hashtags: #GinaFerwerda #MealsFromTheMitten #GrandRapids #GreatLakesCooking #WineBeerFoodFestival #Meijer #MichiganFood #Podcast

    46 min
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About

Join Chef Tony, a culinary expert with a flair for flavor, and Mike, your everyday food enthusiast with a knack for asking the right questions, as they take you on a culinary journey like no other. From deep dives into the art of crafting the perfect dish to exploring quirky food trends and nostalgic flavors, "Bruh" is your ultimate food podcast. Whether it’s dissecting why grandma’s spaghetti sauce will always hit different, debating the best street food around the globe, or tackling burning questions like “Is cereal a soup?”—this is a podcast where food, laughter, and a healthy dose of brot

Information

  • Creator
    Team Bruh
  • Years Active
    2025 - 2026
  • Episodes
    21
  • Rating
    Clean
  • Copyright
    © Team Bruh
  • Show Website
    Bruh: Foodcast