LIVE this Sunday, August 12th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio, sitting in with Glenn as special Co-host this week is John Cohl the Editor in Chief for Mobile Food News, Philly Mobile Food Association Ambassador that Rob Mitchell is President of, and John is partner with Corner Pub Kitchen's Ron Continue Reading
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LIVE this Sunday, August 12th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio, sitting in with Glenn as special Co-host this week is John Cohl the Editor in Chief for Mobile Food News, Philly Mobile Food Association Ambassador that Rob Mitchell is President of, and John is partner with Corner Pub Kitchen's Ron Sullivan. They’re going to have a smoking good time welcoming on the show Tuffy Stone to talk about his new cookbook Cool Smoke: The Art of Great Barbecue from St. Martin's Press. For backyard barbecuers who are interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Stone’s competition secrets―gleaned from more than a decade of success on the circuit―have never before been shared beyond the walls of his cook school in Richmond, Virginia. Cool Smoke gives an insider’s look behind the scenes and offers advice on creating perfect competition turn-ins that have made Tuffy Stone a World Champion five times over. With mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, Tuffy Stone’s Cool Smoke is the definitive guide to all things barbecue. Why is this book so great? Because Tuffy Stone is a World Record-breaking champion pitmaster, a former Marine, a classically-trained chef, an acclaimed caterer, and an occasional reality television star. Dubbed “The Professor,” Tuffy’s legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue. In the 13 years since he founded Cool Smoke Barbecue, the team has won hundreds of trophies including more than 40 Grand Championships and five World Grand Championships. Cool Smoke is the only team in history to have won the prestigious Jack Daniel's World Championship Barbecue Invitational back to back and the only team to have won it three times, doing so in 2013, 2015, and 2016. As a result of his success on the competition circuit and his extensive knowledge of all things barbecue, he was selected to join Destination America’s show BBQ Pitmasters, in 2012. Tuffy’s life is barbecue has taken him all over the world including cooking for the troops in Kuwait, and heading to Meatstock in Australia to teach his famous Cool Smoke Barbecue Class. Most recently he cooked for sold out crowds at the James Beard Foundation House, a rarity for a barbecue pitmaster.
Then joining them will be Adam Fleischman the author of Flavor Bombs: The Umami Ingredients That Make Taste Explode from Rux Martin Houghton Mifflin Harcourt. ADAM FLEISCHMAN is the creative force behind Umami Burger and 800degreesme Neopolitan Pizza, restaurants with more than 40 locations in California, Chicago, Las Vegas, Dubai, and Japan. He has been profiled in The New Yorker, the New York Times, Wired, and the The Wall Street Journal. The founder of the national empires Umami Burger and 800 Degrees Pizza shows how to detonate flavor in beloved dishes using ordinary ingredients high in umami. Why does everyone love burgers and pizza? When Adam Fleischman investigated, he discovered what they—and many other ultra-flavorful dishes—have in common: umami. A renegade self-taught cook, Fleischman deployed this savory “fifth dimension of taste” to ratchet up flavor using ingredients naturally rich in umami, such as Parmesan, tomatoes, caramelized onions, and anchovy paste. In so doing, he created ultimate versions of icons, including Umami Burger with Port and Stilton, Sweet and Savory Brisket, and Parmesan Fondue. All the recipes are made from the same “umami pantry” ably explicated in the front of the book. This sounds delicious.
Talking more about flavors in studio will be Micheal Van Houten the owner of Bottled Thyme. The artisanal craft of sauce making can be dated as far back as the beginnings of the Roman empire. Many historians believe that sauces were originally meant to cover up the debatable freshness and quality of the food being served. The good news for us is we live in a time where sauces are a delicate accompaniment, meant to enhance the entire meal. Bottled Thyme is built on the philosophy that the family unit is one of the most important parts of life, and helps bring balance to an otherwise hectic schedule. One of the most influential times of the day for families is the tradition of sitting around the table, enjoying a nice meal while sharing stories of what the day was like for everyone. What once required an afternoon of preparing and cooking is no longer necessary. Bottled Thyme aims to provide you with the same flavorful and delicious meal, all while not having to sacrifice your time. Their culinarians hand craft each sauce with the same love and devotion as they would if they were cooking for their own families. The passion, mixed with the highest quality of ingredients conveyed into each sauce leaves our customers excited for more after each bite.
Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products.
You say you STILL NEED MORE!!! Don’t forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John’s book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy and Chef Barbie Marshall who is a Chef Gordon Ramsay Hell’s Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell’s Kitchen #AllStars, and Chef Barbie was named Pennsylvania’s most influential chef by Cooking Light will delight us with her tip of the week. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and Player FM.
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