Meat Speak Certified Angus Beef LLC

The crew is back in studio one last time to put a bow on the third season of the meatiest podcast around. Catch up on their favorite episodes from the past season as Diana, Tony and Bryan head into the summer break with optimism and beefy nuggets of wisdom.

Diana, Tony and Bryan are back in studio talking about the age old tradition of cooking underground. Dubbed “Earth Ovens,” learn the history and the process of using the ground to slow cook and steam your meats.

A trio of noted pitmasters - Swig & Swine BBQ’s Anthony DiBernardo, Evie Mae’s Pit BBQ’s Arnis Robbins and Green Street Smoked Meats’ Dave Bonner - join the crew to talk about the state of the barbecue industry, how they’ve managed ever-rising food costs and the ride they’ve been on as their respective restaurants have grown into smoked meat prosperity.

The crew is back in studio talking all things cured meats. What’s the difference between salumi and charcuterie? Hear the history and the how-to of air-dried, hanging, cured meats, and ways to make beef salumis that are traditionally made with pork.

Zack Wolf, corporate executive chef of Ole Restaurant Group in Louisville, stops by the podcast to talk about his deep dive into various cultures to produce food that is both authentic and elevated within each restaurant, including his uber hip La Bodeguita de Mima, which pays homage to his chef/owner’s mother and his Cuban heritage. Hear about the learning curve Wolf undertook to accurately represent food from other cultures, the sourcing and the attention to detail that’s gone into each of the various Ole concepts.

Chef, author and master forager Jeremy Umansky makes his valiant return to the podcast to discuss his deeper dive into Koji mold and how it has helped his restaurant, Larder Delicatessen and Bakery, through its first four years in business.