#128 Mike and Mark Black
Mike and Mark Black grew up in Lockhart, TX which means they grew up in one of the oldest BBQ worlds. BBQ is in their blood, literally. (Listen and you'll know why). I met them a while back and if you...
11 Nov 20190s
#127 Elliott Moss
If you haven't heard of Buxton Hall you're going to want to go after this episode. The food, the beer and the vibe is so good I have had thoughts of moving to Asheville just to be near Elliott's resta...
4 Nov 20190s
#126 The People of Certified Angus Beef
Sarah Scott - Director of food service Clint Walenciak - Packing Manager David O’Diam - VP of retail From the plant to the store or the restaurant. These three help millions of pounds of CAB travel al...
28 Okt 20190s
#125 Colvin Scholarship Winners
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21 Okt 20190s
#124 How Sustainable is Beef?
Dr. Sara Place works for the National Cattlemans Beef Association. She studies sustainability and keeps a benchmark at where the industry is at. She studies sustainable management of livestock product...
15 Okt 20190s
#123 A Rancher and a Restaurateur
Jeremiah Bacon cooks delicious steaks, burgers and other great beef at his many restaurants. Kevin Yon raises thousands of heads of cattle, many of which may end up on plates at Jeremiah's restaurants...
7 Okt 20190s
Mid-week Update #1
This week I talk about Certified Angus Beef, Bill Dumas, Southern Smoke, Sam Jones, Trudy's Underground BBQ, Kimchi Smoke and ATX food guy!
4 Okt 20190s
#122 Certified Angus Beef Ranchers
Troy and Stacy Hadrick and Debbie Lyons-Blythe are known for the high quality beef they produce. You don't have to take my word for it, if you google their names you'll find videos, articles and stori...
30 Sep 20190s
