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Fire & Water Cooking is dedicated to teaching and discussing the cooking methods of barbecue, smoking, grilling and Sous Vide. We show how these methods can work really well together and separately to produce some of the best food you can make at home. Join us as we discuss barbecue, smoking, grilling, sous vide, and all types of cooking! From time to time we will have special guests and topics so make sure you subscribe! Fire & Water Cooking also has a YouTube channel, Facebook Group and Pa ...
 
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Join me in a discussion with Nina Skaggs, co-owner of Avid Armor vacuum sealers! Avid Armor has grown very fast over the last 5 years and offers some of the best high quality vacuum sealers and supplies on the market aimed at the home user. They offer excellent products and customer service and are always expanding their offerings to help their cus…
 
We recently were able to sit down with Joe and CJ from Zavala’s Barbecue and the Brisket and Main podcast for a fun and candid sit down about restaurant life and how they’ve navigated through the obstacles they face in the restaurant business. The most recent hurdle Zavala’s faced was extensive damage to their restaurant following the ice storm tha…
 
In This Episode we catch back up with the boys no guest just two brothers talking Barbecue, shouting out small businesses and their sponsors. Our Pitmaster Randy Salinas also talks about helping his friend compete at the SEA Steak Cooking Competition. Junior and the mad scientist of Big Salinas Barbecue kick around great ideas with what to do with …
 
I am so excited to have Dr. Douglas Baldwin on the Show! He is the author of "Sous Vide for the Home Cook" and his pasteurization and heating tables are the industry standard! He spent the better part of a year researching and developing the information millions of people use to cook safely with sous vide. He has worked with such companies as Moder…
 
Andrew Castelan got bit by the BBQ bug while going to college, which started him down a path that is all too familiar to us fellow barbecue hounds. His interest in live fire cooking eventually lead to him building his own pit as well as purchasing a Mill Scale pit. But Andrew knew that if he was going to truly chase his dream, he would have to leav…
 
Check out our conversation about cooking thermometers with Lloyd and Kevin. Instant read thermometers from full blown temperature controllers! We then tackle the Delta-T cooking and what it is and what it can do for you. if you love Fresh Organic spices, you MUST try FreshJax Organic Seasonings and spices! All of their products are superior quality…
 
In Episode 9 we sit down with 2 guests and talk BBQ and food in general! We start out with a little review of our last episode. We shout out some small businesses talk BBQ Chicken and chicken wings. Our First guest is Adam Martinez of Amp products and Damn if I'm Po Cookers we answers questions from Pitmaster Randy Salinas and our listeners!! Then …
 
Check out my awesome conversation with Chris Young, the CEO for new start up Combustion, Inc, Former CEO ChefSteps and inventor of the Joule sous vide circulator, and co-author of the ground breaking "Modernist Cuisine" book series! We discuss how he got started, his time working for cutting edge Chef Heston Blumenthal, and how he has helped change…
 
We recently asked on Instagram which barbecue spot would you say is the best in Texas. It’s the age old debate amongst our fellow BBQ nerds and often spurs spirited back and forth. It’s the question Texas Monthly tries to answer every four years and with their new Texas Monthly list coming later in 2021, we felt it would be a good time to start the…
 
Join me in my conversation with Derrick Riches as we discuss his long career of talking and reviewing all things about barbecue, grilling, and all things outdoor cooking! Derrick has tons of knowledge and experience in the outdoor cooking space and has been doing it since the late 1990's. We talk about how things have changed over the last 20 plus …
 
In Episode 8 it is packed to the gills with 2 featured guests! We start out with a little review of our last episode and Junior Salinas let's us in on what's to expect from our packed show! We shout out some small businesses and set up our first guest Omar Charles of El Chingon glazes! He took time out of his second cook off of the weekend to tell …
 
Check out my conversation with chef Tina Cannon of Tina Cannon Cooks! She is the winner of the 2020 Netflix show "American Barbecue Showdown" but she is a classically trained chef and has been competing in cooking contests for many years! Find out how she got started cooking and what drives her to continue to learn and grow. Find Tina at her websit…
 
The restaurant industry is never a smooth ride, and no one knows that better than Jim Buchanan. Jim’s tireless determination and no quit attitude has helped sustained him through a number of trials and tribulations in the hospitality industry. After Jim’s brick and mortar location in Galveston didn’t work out as he’d hoped, he received a call from …
 
Make sure you check out my Blog Post that goes over the Fabulous February Giveaway! Over $1,000 in prizes will be given away! No Purchase necessary! https://www.fireandwatercooking.com/post/fabulous-february-giveaway-check-it-out Make sure You check out The GrillGun or SU-VGun at 10% off by using this link - https://grillblazer.com/discount/Fireand…
 
The Big Salinas boys are back with another great episode! Great tips on how to barbecue when the temp falls and snow sticks also how to impress your significant other with a heart shaped steak!! We also shine a little light on some great small businesses and questions from the listeners. Remember to follow on all socials for great deals and for all…
 
Join me, Lloyd Cupiccia, Kevin Liddell, and Scott Smith as we discuss what just us started cooking, how we got involved with sous vide, and what motivates us to keep experimenting. if you love Fresh Organic spices, you MUST try FreshJax Organic Seasonings and spices! All of their products are superior quality, organic, non-gmo, no added colors, ant…
 
Blue Broussard, a lifelong native of Southeast Texas, left the security of the family business to chase a dream and open up his own BBQ joint in Beaumont. This historic East Texas city has long been known for its distinct style of barbecue that varies greatly from the Central Texas flavor profiles that is prevalent throughout much of Texas these da…
 
join me in a discussion with Chef David Pietranczyk of PolyScience Culinary as he goes over some of the amazing high-end chef inspired products that they have recently brought to the market that make things much easier for the professional chef and home chef alike! Check out David's post about "Delta" cooking that can be done using the HydroPro Plu…
 
The Big Salinas Bros are back from their first cook off of the year! They tell us all about the competition and fellowship that they experienced over the weekend. Then we are Joined by our guest of the week James Ledbetter Owner and Pitmaster of Brothers Keeper Homegrown BBQ. He takes us through his BBQ journey how he created his own line of custom…
 
Join me in a discussion with John Setzler of Man Cave Meals as we discuss some new grills and cookers coming out and what people need to look for when trying to cook outside with out adding smoke to the food. John has a ton of experience as he was the face of Kamado Joe for many years doing their videos. Check out Man Cave Meals - https://www.faceb…
 
When we first visited Smokin’ Z’s BBQ, Zaid and Mallory Al-Jazrawi were serving up quality barbecue in the Galveston area in 2018-2019 when they were faced with a problem many growing barbecue businesses face: the need for pit expansion to keep up with demand. Unfortunately, following the arrival of their new 1,000 gallon pit, health department per…
 
Join me in a conversation with Executive Chefs AJ Schaller and Gerard Bertholon from CREA and Cuisine Solutions as we discuss sous vide, what CREA and CS does, and the 2021 International Sous Vide Day that is happing on January 26th! You can sign up and register for the International Sous Vide Day events at their website www.internationalsousvideda…
 
Join us this week for episode 5 of Damn That's GüD with Big Salinas Barbecue!! Randy and Junior have another packed show as they welcome guest Kevin Caldwell from Wholey Smoked Spice Co. Kevin shares his passions for barbecue, his rubs and spice blends, his family and his faith. We find out how it all started and what's in store for the future of t…
 
Cade Mercer grew up in the Seguin and New Braunfels area with cooking always as a major part of his life. After working in restaurants during high school, Cade started his cooking career at Rudy’s BBQ shortly after trying college. To grow his skills, Cade went to culinary school and then entered the fine dining world. Follow brief stints at restaur…
 
Join me in my conversation with Jason Logsdon of Amazing Food Made Easy about how he got started in writing cookbooks, and how that led him to teach others how to do it and also his other classes he teaches for food bloggers and other influencers. Jason also has the largest Facebook group dedicated to sous vide and loves to teach and help others. C…
 
Join us this week for episode 4 of Damn That's GüD with Big Salinas Barbecue, the first episode of 2021 !! ! We start the episode catching up with the Big Salinas bros as we all share what we did for Christmas and New Year's Eve. Randy and Junior reflect on last year's competition season and what's in store for this year. Randy unveils his new rubs…
 
Check out some clips from a few of my favorite episodes of 2020! Order my new book "Fire and Water Cooking: The Fusion of Smoking, Grilling, and Sous Vide Cooking" HERE - If you love Fresh Organic spices, you MUST try FreshJax Organic Seasonings and spices! All of their products are superior quality, organic, non-gmo, no added colors, anti caking, …
 
Join us in a discussion on the new Anova Precision Oven and other Combi Steam Ovens and wether our not they can really cook "Sous Vide" or not. Combi ovens have been around for many years on the restaurant and food service industry and they usually cost much more than most can afford, but the Anova Oven had made them more affordable and practical f…
 
Join us this week for Episode 3 of Damn That's GüD with Big Salinas Barbecue!! This episode is packed as usual but with a bow on top!! Welcome to our first Christmas and New Year's Special!! This episode we are joined by producer and honorary Big Salinas Bro Chris Bustos as we share Christmas Memories and Favorite Christmas Dishes that were sent in…
 
Join us as we discuss Vacuum sealers with Andy Eising from JVR Industries, a company that has been selling and servicing commercial chamber vacuums since 1972! JVR has recently enter the retail market with its Vac100 chamber sealer which I personally own and use. Andy and I discuss the history of JVR, the changes in the vacuum sealer technology and…
 
Join me in a conversation with Greg Rempe of the "BBQ Central Show" Podcast! Greg has been doing his show for 15 years and has grown it to the most listened to barbecue related podcast show of all time! Hear how he started it and how he has grown it and what he thinks of the outdoor cooking space and all of the changes he has seen in that time! Che…
 
Join us this week for Episode 2 of Damn That's GüD with Big Salinas Barbecue!! This episode is packed!! We first start with a little recap of episode 1 and share our winner of last episodes Damn That's Güd Cook Off. Then Randy and Junior give insights into what's to be expected when stepping up to the certified competition level (IBCA, SCA, KCBS). …
 
Max Good "The Keeper of the Flame" from AmazingRibs.com joins me for a discussion on what is new and "Hot" (pun intended) in the grilling space this year! We also talk about his "Black Swan" line of Barbecue Sauces and some other things going on at AmazingRibs.com! Check out www.Amazingribs.com You can find his Black Swan Sauces on Amazon HERE - ht…
 
Hey All! It's Black Friday Weekend! Also, check out my New Fire and Water Cooking Cookbook now available on Amazon in Kindle and Paperback! Alos available on my website in PDF version for a little cheaper. It takes my over 3 years for Sous Vide and Barbecue expertise and walks you through the concepts and techniques you can use to make some of the …
 
Lloyd Cupiccia and Kevin Liddell join me again to talk and sous vide times and temperatures for cooking, doneness, and pasteurization and why and if they matter. We also discuss our favorite ways to use sous vide for Turkey and other thanksgiving foods. Check out Douglas Baldwins website on sous vide HERE - Order my new book "Fire and Water Cooking…
 
This year has seen more than its share of challenges for everyone, the barbecue world included. In this episode we discuss some of the good things that have happened around barbecue this year that we’re thankful for. Tune in to hear about some of the new happenings in BBQ, some menu items and restaurants that continue to wow us, and more.…
 
Join us for the premier episode of Damn That's GüD With Big Salinas Barbecue!! In this episode Randy and Junior tell you a little bit about the history of Big Salinas Barbecue and their west Texas roots. Thanksgiving is upon us and Pitmaster Randy gives you the step by step processes and recipes to make you the hero of the holiday with the skills t…
 
After releasing an episode nearly every week for almost three years, we were ready for a bit of a break. But what 2020 had in store was not something we could have ever planned for or wanted. After a long period of staying mostly close to home, we're starting to venture out safely for one of our favorite activities, barbecue road trips. As it's bee…
 
Join me in our conversation about the 2020 Sous Vide Summit, the Anova Precision Oven, and other stuff! It is always great having Jason and Mike on to talk about our passions. If you are interested in Jason's "How to self-publish a Cookbook" class, check out the link HERE If you love Fresh Organic spices, you MUST try FreshJax Organic Seasonings an…
 
Join me in my discussion with Thea and Amando Lopatka of Umai Dry aging bags and charcuterie products. We find out how they got started, how they have expanded, and where they are going in the future. Since 2007 Umai Dry has been making home dry aged beef super easy with the bags and online how to videos. They have also just released some complete …
 
Join me in a conversation with Joseph Pruitt, CEO of Atlas PMG. They are a product design and manufacturer that works with several grill companies to help with a lot of the behind the scenes development and production. They have done a lot of work with Kamado Joe including the just released "Pellet Joe", a grill that offers the best functions and e…
 
I invited my friends Lloyd Cupiccia and Kevin Liddell to the podcast to discuss all things Steak! We discuss grades, breeds, cuts, and much more. Check out below some of the resources we used during the discussion. Crowd Cow - Get some A-5 Wagyu Steak https://shrsl.com/2k1pf Porter Road - Get Top Quality Meat - https://shrsl.com/2k1pn Beef Cuts - h…
 
Join me in a discussion with BBQ Bob Trudnak, the creator of the BBQ Guru as we discuss how it came about, how the business has grown and changed over the years, and what we can expect in the future from BBQ Guru. Besides the pit temperature controllers, they also make some great grills, accessories, rubs and sauces as well! Check out BBQ Guru HERE…
 
Hey All! I was lucky enough to talk with Scott Heimendinger, he is the creator of the Sansaire Sous Vide Circulator, one of the 1st circulators designed for the home cook! Scott is now the Chief Marketing Officer for Anova Culinary and was instrumental in developing the brand new Anova Precision Oven! Bringing the experience of the Commercial Combi…
 
Check out my discussion with Dennis Schutte, owner and inventor of Duck Fat Cooking Spray! 5 years ago, Dennis stumbled on an idea that nobody else dared to take on! Bringing Duck Fat in the form of a spray can for much easier applications to home cooks everywhere! Find out why Cornhusker Kitchen is the ONLY producer and just what it took to bring …
 
Check out my conversation with Mendel Lin, CEO of The MeatStick as we discuss how they came up with the idea for the product and who they continue to innovate and improve the product. From design to prototype to launch, and where they see the future of technology in the indoor and outdoor cooking space! The MeatStick is fully waterproof and deep fr…
 
As part of a series where I talk with small business owners and entrepreneurs, In this episode I have a great discussion with Gary Bixler, owner and creator of "The Farm Sauce" on how he took a decades old very unique family sauce recipe and bottled it so everyone else can enjoy it! Gary has a very interesting story on how the sauce came about and …
 
In this episode, we discuss aging beef and other meat. We talk about the various methods, products, and even some gimmicks that are out there right now. Make sure you check out some of Lloyds blog articles below and check out some of the products we discuss that make it possible for you to dry age at home! Kosher Dosher Dry Aging - https://kosherdo…
 
Vacuum Sealers are becoming much more popular these days with people wanting to buy food in bulk and preserve it better, and also the growth of sous vide cooking has made people much more interested in them. Manufacturers are also making new and much more affordable models with different functions and abilities! Check out my explanation and discuss…
 
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זכויות יוצרים 2021 | מפת אתר | מדיניות פרטיות | תנאי השירות
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