Show 444, September 25, 2021: Chef Susan Feniger, BBQ Mexicana at Allegiant Stadium, home of the Las Vegas Raiders

Susan Feniger of Socalo and Border Grill

BBQ Mexicana, a quick service concept from celebrity Chefs Mary Sue Milliken and Susan Feniger, is located across from Border Grill restaurant and adjacent to the Mandalay Bay Convention Center, at Mandalay Bay Resort and Casino in Las Vegas and inside the new Allegiant Stadium, home of the Las Vegas Raiders (with two locations.)”

“Inspired by Mary Sue and Susan’s travels to Mexico, where they fell in love with delicious barbacoa and smoked meats, the menu offers a variety of bowls, salads, and burritos filled with mesquite smoked chicken, pulled pork, slow smoked brisket and tofu in addition to aguas frescas, beers and margaritas to go. BBQ Mexicana utilizes seasonal, locally grown ingredients, organic rice and beans, and meats and poultry raised without antibiotics or hormones.”

Also from Chefs Mary Sue and Susan at Allegiant Stadium is their Pacha Mamas cart located near the BBQ Mexicana stand on the 100 Level near the South Entrance. It’s a skewers a la plancha menu.

Chef Susan Feniger is our guest with tongs at the ready.

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Show 399, November 14, 2020: Drew Brahs of Harper Barbecue in Costa Mesa

Drew Brahs of Harper BarbecueDrew Brahs of Harper Barbecue (Costa Mesa based) is well-known in the West as the go-to builder (via word-if-mouth and Instagram) of hand-crafted, custom smokers for skilled pitmasters and backyard barbecue fans alike. He crafts everything from small backyard pits to large versions on trailers. Drew is responsible for creating the twin, 1,000 gallon smokers offset smokers used at Danny Castillo’s Heritage Barbecue in San Juan Capistrano.

Drew is a fan of the Central Texas style of barbecue. In the early stages of development and construction is his long-in-the works restaurant, Harper Barbecue, in Costa Mesa which will be a Family affair. While the restaurant is being built Drew will shift the smoker enterprise to selling stock items. Website coming soon…

We’ll meet barbecue entrepreneur Drew Brahs.

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Show 393, October 3, 2020: Nick Echaore, Executive Chef, Heritage Barbecue, San Juan Capistrano

Nick Echaore of Heritage BarbecueBarbecue afficionados are overjoyed with the launch in August of Daniel and Brenda Castillo’s Heritage Barbecue in San Juan Capistrano. They have developed a fanatical following for their Central Texas-style barbecue (that’s cooked low and slow) served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. Initially the all outdoor establishment is open Wednesday through Sunday and has the capacity to serve several hundred guests per day until the ‘cue runs out.

Pitmaster Danny’s accomplished Executive Chef is Nick Echaore. We’ll pull him away from the intensive pre-opening prep for an update.

Chef Nick has experience across all segments of front and back of house. He comes to Heritage Barbecue from a corporate career at Whole Foods (where he met Pitmaster Danny.) He also spent time at Marche Bacchus in Las Vegas.

Nick is responsible for working with Danny and Lennon (the in-house butcher) to set the menu, sourcing ingredients, recipe development for the creative sides, coordinating schedules with the kitchen team and lots more. He even works the busy order window (just in back) where you’ll see him expertly cutting and packaging the barbecue orders.

Heritage is well-known for their brisket, tri-tip, massive beef ribs, chicken, ribs and sausages. All the proteins are cooked using California White Oak in twin, 1,000 gallon offset smokers crafted by Harper Barbecue in Costa Mesa. Even the selection of from-scratch sides deserve praise. A standout is the Borracho Beans with tri-tip.

 

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Show 387, August 22, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Chef Andrew has been on the road with his family and his travels have taken him to Texas. Central Texas BBQ is very popular locally right now and Chef Andrew will have some meaty observations. We’re talking smoked brisket and sausages with minimal sauce along the way. Chef Andrew also shares his impressions of Whataburger, a bit of a Texas tradition that’s also popular for Breakfast.

We’ll, of course “Ask the Chef.”

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Show 383, July 25, 2020: Chef / Proprietor Daniel Castillo of Heritage Barbecue, San Juan Capistrano Part One

Daniel Castillo of Heritage BarbecueBarbecue afficionados have been eagerly anticipating the pending arrival of Daniel and Brenda Castillo’s Heritage Barbecue in San Juan Capistrano. They have developed a fanatical following for their Central Texas-Style craft barbecue (that’s cooked low and slow) served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. The soon-to-open restaurant with the capacity to serve several hundred guests per day (seven days a week) will be all outdoors.

Heritage is well-known for their brisket, tri-tip, smoked turkey, chicken, ribs and sausages. There is even a proprietary barbecue cheesecake. All the proteins are cooked using California White Oak in twin, 1,000 gallon custom offset smokers crafted by Harper Barbecue in Costa Mesa.

Kingsford, the very familiar charcoal briquet firm, has recently launched a cash award program to recognize (and encourage) barbecue chefs nationwide. Chef Daniel was awarded $10,000 in May by Kingsford with no strings attached.

We pull Chef Daniel away from the twin offset smokers for a meaty chat.

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Show 383, July 25, 2020: Chef / Proprietor Daniel Castillo of Heritage Barbecue, San Juan Capistrano Part Two

Daniel Castillo of Heritage BarbecueBarbecue afficionados have been eagerly anticipating the pending arrival of Daniel and Brenda Castillo’s Heritage Barbecue in San Juan Capistrano. They have developed a fanatical following for their Central Texas-Style barbecue (that’s cooked low and slow) served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. The soon-to-open restaurant with the capacity to serve several hundred guests per day (seven days a week) will be all outdoors.

Heritage is well-known for their brisket, tri-tip, chicken, ribs and sausages. There is even a proprietary barbecue cheesecake. All the proteins are cooked using California White Oak in twin, 1,000 gallon offset smokers crafted by Harper Barbecue in Costa Mesa.

Kingsford, the very familiar charcoal briquet firm, has recently launched a cash award program to recognize (and encourage) barbecue chefs nationwide. Chef Daniel was awarded $10,000 in May by Kingsford with no strings attached.

Chef Daniel Castillo continues talking ‘cue with us.

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Show 382, July 18, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps…

It’s Summer which is the prime season for cooking succulent ribs. We’ll hear from Chef Andrew sharing his best tips for preparing these meaty wonders on a bone. Heat control is important. You can overcook a rib.

We’ll, of course, “Ask the Chef.”

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Show 341, September 21, 2019: Preux & Proper’s Proprietor Joshua Kopel

“Downtown Los Angeles’ Preux & Proper is rooted in the bold flavors and techniques of the South. We season our food with a bit of Lowcountry swag and So-Cal culture. Our scratch cookery focuses on thoughtfully sourced sustainable ingredients, modern culinary technique and putting a whole lotta love into everything we do.”

Newly launched at Preux & Proper is the lunchtime popup, South City Fried Chicken, served Monday through Saturday. The heart of the menu is inspired regional fried chicken sandwiches where the premium Georgia chicken breast is brined overnight on buttermilk. Think the Austin with rojo bean hummus, burrata, javi’s tia’s hot sauce, pickled radish, cilantro, blue corn tortilla crumble and heirloom tomato

On Thursday night’s it’s (Chef) Sammy’s Cookout Barbecue with handcrafted libations including the Texas Two-Timer (Reposado Tequila based.) The menu highlight is the 18- Hour Bone-In Pork Shoulder (for 8 to 12 guests) served with a variety of creative, regional BBQ sauces. The Baked Mac & Cheese is unusually good and don’t miss the Spam Fries served in a Spam can with pineapple chipotle ketchup.

Serving up all the delicious details is the hospitable proprietor Joshua Kopel.

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Show 329, June 22, 2019: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part One

Jamie Purviance of Weber GrillsJamie Purviance has been Weber’s master griller and teacher for 20 years. He creates innovative yet accessible and always delicious, foolproof recipes for desired results every time. The short, easily adaptable dishes in his new WEBER’S ULTIMATE GRILLING – A Step-By-Step Guide to Barbecue Genius go above and beyond in both flavor and instruction, delving into the key grilling methods used to create the most flavorful flame-cooked meals. This is his 17th cookbook!

With Purviance’s skilled guidance, readers will master the four T’s of grilling (temperature, timing, technique, and tools) and be able to apply them to any recipe for absolute best results.

Jamie puts down the tongs and joins us for an instructive tutorial.

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Show 329, June 22, 2019: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part Two

Jamie Purviance of Weber GrillsWith more than 800 stunning full color photographs illustrating each step of the 100+, all new recipes, WEBER’S ULTIMATE GRILLING: A Step-by-Step Guide to Barbeque Genius authored by Jamie Purviance, a world-renowned grilling expert, makes it simple for beginners and experts alike to grill anything to perfection, from the ultimate Porterhouse steak, the best American burger, showstopping chicken, succulent shrimp skewers, beautifully charred corn on the cob, and luscious desserts.

“All you need to do is look and cook. Readers can follow any recipe in the book by glancing at the detailed step-by-step visuals, making this the first grilling book of its kind and a soon-to-be backyard staple.”

Fundamentally a technique book, WEBER’S ULTIMATE GRILLING will help you first master the basics then embrace the freedom to create your own riffs. “Flavor bomb” variations offer easy ideas for customizing favorite recipes from burgers to bruschetta.

Jamie continues the sizzling conversation with us…

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