100 épisodes

A BBQ Interview Series by Kevin's BBQ Joints focusing on personalities in the BBQ, meat and food world. We dive deep into their history, current projects, and more importantly their passion for BBQ and meat.

BBQ Interview Series - Kevin's BBQ Joints Kevin Kelly

    • Gastronomie

A BBQ Interview Series by Kevin's BBQ Joints focusing on personalities in the BBQ, meat and food world. We dive deep into their history, current projects, and more importantly their passion for BBQ and meat.

    Danny and Brenda from Heritage Barbecue Need Your Assistance

    Danny and Brenda from Heritage Barbecue Need Your Assistance

    Brenda and Danny Castillo from Heritage Barbecue were a mere two months away from achieving their dream of opening their own barbecue spot in San Juan Capistrano when an investor pulled out leaving them in need of $ 50,000 to complete construction to open by July 4th.
    To make the goal they have set up a GoFundMe page here: https://bit.ly/2Xdz9Fw
    They are also doing two events to raise funds. They are:
    Sunday May 31st
    They are doing a taco popup at GameCraft Brewing(https://www.gamecraftbrewing.com) in Laguna Hills. For a minimum donation of $25 you get two pulled pork tacos with fire roasted salsa verde and fresh onions/cilantro. No limit on tacos or donations. Garrison Brothers Whiskey(https://www.garrisonbros.com) have donated 40 awesome gift bags that they will be selling on site too with proceeds going to Heritage Barbecue.
    Sunday June 7th They will be doing a 6 course dinner in downtown Santa Ana at the Vacation bar(https://vacationdtsa.com). 100 tickets will be sold at $ 100.00 per ticket. Tickets will go on sale online shortly so check their social media.
    Follow all things Heritage Barbecue here: https://www.instagram.com/heritagebarbecue

    • 18 min
    Scott Fogle - Alice's Restaurant at Treaty Oak Distilling

    Scott Fogle - Alice's Restaurant at Treaty Oak Distilling

    In this episode I get a chance to talk with Scott Fogle from Alice's Restaurant at Treaty Oak Distilling in Dripping Springs, Texas.
    See all things Treaty Oak Distilling here: https://www.treatyoakdistilling.com
    Find out where to buy Treaty Oak whiskey and gin here: https://www.treatyoakdistilling.com/where-to-buy
    Check out Alice's Restaurant here: https://www.alicestreatyoak.com/about-us
    Alice's hours: Friday - Sunday Noon - 9PM
    Order ahead of time at Alice's here: https://www.toasttab.com/treaty-oak-distilling/v3
    Follow Treaty Oak on Instagram here: https://www.instagram.com/treatyoak
    See Treaty Oak on Facebook here: https://www.facebook.com/TreatyOak
    Market Hours - 7 Days a Week - Noon - 7PM
    Order goods online from the market here: https://www.toasttab.com/treaty-oak-distilling/v3
    Get info on all 3 whiskeys here: https://www.treatyoakdistilling.com/whiskey
    Note: Tours are back on (with restrictions so visit them online) and capacity has increased due to no limitations for outdoor seating. They are looking to bring back live music this summer. Be sure to visit their website and sign up for the newsletter to be updated.
    I chat with Scott about his journey from Dallas to Waco(Baylor University) to New Mexico to Colorado to Hawaii to Austin where he fell in love with BBQ along the way. We talk about working with Miguel at Valentina's Tex-Mex BBQ to Stiles Switch BBQ & Brew to Whitfields, settling in at Alice's Restaurants. He gained incredible knowledge and experience working amazing cooks, pitmasters, and owners. We go deeply into what Treaty Oak is doing during this time and how they have progressed since he came on board. We go extensively into the menu and the pits he uses, with a new 1,000 just arriving from Backline Fabrication. Lastly, we end with him speaking about the amazing work environment it is at Treaty Oak and what a majestic and property the 26 acres lies on.

    • 38 min
    Tootsie Tomanetz | Snow's BBQ | Lexington, TX - From Behind the BBQ Front Lines

    Tootsie Tomanetz | Snow's BBQ | Lexington, TX - From Behind the BBQ Front Lines

    In this episode of From Behind the BBQ Front Lines I talk to Tootsie Tomanetz from Snow's BBQ in Lexington, Texas that is currently no open and is only shipping as of today's posting.
    See all things Snow's BBQ here: https://snowsbbq.com
    Order Snow's BBQ to be shipped to your doorstep here: https://snowsbbq.com/meats
    Check out Snow's on Instagram here: https://www.instagram.com/snowsbbq
    See Snow's on Facebook here: https://www.facebook.com/Snows-BBQ-49740591406
    We talk about how everyone at Snow's is doing, what it's like to not have Saturday's, their shipping business which has grown, and some improvements to the property that Kerry has done since shutting down for the pandemic(more restaurants(including handicap, a general store, and pavement in the picnic table area). It closes with a message for customers from Ms. Tootsie herself.

    • 12 min
    Lane Milne - Goldee's Bar-B-Q - Fort Worth, Texas - Interview

    Lane Milne - Goldee's Bar-B-Q - Fort Worth, Texas - Interview

    198. In this episode I chat with Lane Milne from Goldee's Bar-B-Q in Forth Worth, Texas.
    See all things Goldee's Bar-B-Q here: https://www.goldeesbbq.com
    Current Hours: Friday - Sunday - 11AM - 3PM | Curbside service only
    Check out Lane Milne on Instagram here: https://www.instagram.com/lane_____
    See Goldee's Bar-B-Q on Instagram here: https://www.instagram.com/goldeesbbq
    This is a story about a group of friends that grew up in Arlington and all went to high school together in Arlington. All of them moved on to work at some of the best BBQ spots in Texas(and really the country) and then came together to open their own restaurant in Arlington. This was supposed to be open in 2019, but plumbing issues pushed their opening to February to a huge turnout and great reviews. They were only open for 13 actual days before COVID hit and they regrouped with the new hours above starting just recently. In this interview there are great BBQ stories as well as a detailed portion on sausage making. If you are interested in making your own sausage or tweaking your recipe or technique you'll definitely want to check this out.
    You can visit them here: https://bit.ly/2ZBFLiO

    • 25 min
    Robin Wong - Blood Bros. BBQ - Houston, TX - From Behind the BBQ Front Lines with

    Robin Wong - Blood Bros. BBQ - Houston, TX - From Behind the BBQ Front Lines with

    197. In this episode of 'From Behind the BBQ Front Lines' I chat with Robin Wong from Blood Bros. BBQ in Houston, Texas.
    Blood Bros. BBQ website: http://bloodbrosbbq.com
    Phone Number to Place To-Go orders: (713) 664-7776
    Per Robin, you need to call your order in(no online ordering) and once you place your order it is made then, so you'll need to pick it up.
    Hours: Wednesday - Sunday - 11AM - Sold Out
    Follow Blood Bros. on Instagram here: https://www.instagram.com/bloodbrosbbq
    Check them out on Twitter here: https://twitter.com/BloodBrosBBQ
    See them on Facebook here: https://www.facebook.com/BloodBrosBBQ
    This is an extremely informative interview that starts with me pointing out a burn on his arm and goes into EVERYTHING they are doing during pandemic. There are a good number of tips that a restauranteur could pick up from this and even more for customers on what to expect now and moving forward. We also get into the $10K they received from Kingsford Charcoal as part of their Together With BBQ program where they are giving that same amount to 25 other BBQ restaurants.

    • 21 min
    BBQ - EP - 197 - Jeremiah Doughty - From Field To Plate

    BBQ - EP - 197 - Jeremiah Doughty - From Field To Plate

    In this episode I get a chance to chat with Jeremiah Doughty from From Field To Plate
    See all things From Field to Plate here: https://fromfieldtoplate.com
    Follow Jeremiah on Instagram here: https://www.instagram.com/fromfieldtoplate
    From Field to Plate is on Facebook here: https://www.facebook.com/Fromfieldtoplate
    Hear his 'Wild Game Based' Podcast here: https://apple.co/2ymn1Zj
    To take one of his classes follow this link: https://fromfieldtoplate.com/from-field-to-plate-classes
    We go into his journey from Long Beach to Huntington Beach to hunting in Wyoming to dealing with intense intestinal issues(which was a problem he had with processing bovine fats) to his classes in Texas to his advice for people going into the blogging business, to his relationship with Traeger, to death threats from Vegans that turned into friendships, to his new cookbook coming out at the end of the year, to his instagram recipes which all cost $15 or less and are made for him to eat(not created just for a photo), to ferrel cows in Hawaii. It's an incredibly interesting and thoughtful interview that I think you will greatly enjoy. 

    • 53 min

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