Results for “barbecue”
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We Don't WHERE'S THE BEEF the Same with Bartz Barbecue
5:50barbecue seriously thank you for the food earlier God damn problem no problem thanks for having me that was an amazing7:02some certain aspect of Bart's barbecue I think like you should you should pick up like Bobby Hills your7:14like a chef oh that's right that does barbecue I think it would be right up your alley cuz you know you kind of look like a Bobby Hill kind of a grownup oh
Dustin Bartz and Scumbags | We Don't Smoke the Same podcast
22:24A barbecued gizzy and a diet coke. [ __ ] Knock me down and call me Susan.22:28You mean he means to say [ __ ] a barbecued samosa and some chutney sauce. What's a Canadian food like? Okay. We had the what?23:51I I've had I've had numerous going out business sales since I've been doing the barbecue business. So, but this one's this But every time I leave, it's
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See all ›Dustin Bartz and Scumbags | We Don't Smoke the Same podcast
Guest Barts Bbecq announces the end of his Texas-style barbecue pop-up business due to physical toll and AI concerns, pivoting to a new smoked meat taco trailer.summaryBarts Bbecq is exiting his barbecue business after investing $75,000 in smokers, citing the physical exhaustion of the work and fears that AI will disrupt the industry within two years.takeaway“I think AI is going to take away a lot of jobs and we're going to be a really bad financial position for everybody... I don't think a lot of people are going to want to buy barbecue off some guy at an airport parking loquote
Cedric the Entertainer with Kevin Frazier at Live Talks Los Angeles
He also shares insights on his creative process, the importance of supportive partnerships in business and family, and his new AC Barbecue brand, emphasizing community over competition.summaryBusiness strategy through culture: The AC Barbecue brand succeeds by celebrating grilling culture and community rather than engaging in regional barbecue rivalries or celebrity liquor endorsements.takeaway
We Don't WHERE'S THE BEEF the Same with Bartz Barbecue
The hosts discuss Bart's upcoming brick-and-mortar barbecue restaurant and a conceptual 'King of the Hill' pop-up, while detailing a controversial disqualification from a burger competition that Bart plans to sue over.summaryBart's Barbecue is transitioning from pop-ups to a permanent location at 2728 North Broadway, featuring an outdoor patio with visible smokers and an indoor space for barbecue and burgers.takeaway
Marcus Samuelsson with Ted Habte-Gabr at Live Talks Los Angeles
Marcus Samuelson discusses his book 'The Rise,' emphasizing the need to reclaim authorship and credit for Black contributions to American cuisine, which includes four original cuisines: Low Country, Creole, Southern, andsummaryBarbecue is an art form comparable to jazz, requiring mastery of wood, heat, and technique, distinct from simple grilling.takeaway“We've always had when I think about the food you know the enslaved people gave us the starting point of these four casinos the low country southern food barbecue and creole so I know we're going into this horrific time quote