Dinner Plus Drinks
260 episodes - English - Latest episode: over 1 year ago - ★★★★★ - 14 ratingsDinner + Drinks is a podcast about all the things you share over food. Co-hosts Bridget and Nick release Sunday night episodes talking about the delicious things they ate last week, funny kid stories, meal plans for the next week, life, and, of course, all the drinks. Additional interview episodes featuring guests with interesting viewpoints on food and drink topics will be release semi-regularly!Do you have a question you'd like answered on the podcast? A suggestion for a great guest? General feedback you'd like to share? Just drop us a line at [email protected] with your comments - we'd love to hear from you!This podcast is brought to you by Lake Geneva Country Meats, and previously was called Reduce by Half. You can find the old episodes marked as Season 1 of Dinner + Drinks.Thanks for listening - we appreciate you spending time with us!
Homepage Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Episodes
At Least There's Galentine's Day | Dinner Plus Drinks #7
February 09, 2020 20:00 - 31 minutes - 22 MBNick is bummed that the Super Bowl & Winterfest is over, but Bridget is looking forward to Galentine's Day. Listen to all of our food tips, pop culture chat, and more. Here's what we talked about this episode: We started by announcing our new social media channels! Find us on Facebook or Instagram at @dinnerplusdrinkspodcast. Check them both out to enter to win a $25 LGCM gift card! We may have found a white wine that Bridget actually likes! Nick shares something that he ate that was deli...
Snot Suckers | Dinner Plus Drinks #6
February 03, 2020 02:00 - 32 minutes - 22.4 MBBridget and Nick had an awesome week(end) packed full of Lake Geneva Winterfest, SUPER activities, plus some new experiences with a certain child's nose. Here's what you can enjoy on this week's SUPER fun episode: We popped a bottle of English sparkling wine from Ridgeview Wine Estate. It's awesome. Nick shares some of the tiniest food that will ever be the best thing he ate. Nick & Bridget relate their experience with one of the happiest food days of the year. We talk about this week's ...
Lake Geneva Winterfest 2020
January 28, 2020 14:00 - 1 hour - 46.1 MBLake Geneva Winterfest is almost here! In this episode, we hit the streets and interview 7 different people involved with the event to give you an overview of everything happening. If you don't want to listen to the entire episode, but know you want to learn more about a particular part of Winterfest, check out the chapter markers for easy skipping! If you're checking out the podcast for the first time, we appreciate you listening. We release weekly episodes every Sunday, and the audio qual...
Road Trip! | Dinner Plus Drinks #5
January 26, 2020 17:00 - 27 minutes - 18.7 MBWe had to take a road trip during our normal recording time, so we decided to make a special road trip episode of Dinner Plus Drinks! Recorded in the car, this episode features awesome chat about: The hydration capabilities of still water vs. carbonated water. All time favorite road trips. Road trip food - including a great tip from Bridget on how to organize road trip snacks. We share two winning recipes from this week's meal plan. We recommend two products that we were both using duri...
Mint Dark Chocolate Kit Kats are Delicious | Dinner Plus Drinks #4
January 19, 2020 17:00 - 26 minutes - 18.1 MBCome along with us on Nick's adventure to find Mint Dark Chocolate Kit Kat bars, plus enter our first ever Dinner Plus Drinks giveaway! On this super awesome episode: We share how you can win a free LGCM t-shirt just by reviewing us on Apple Podcasts! #GoPackGo Bridget takes a great guess at where this week's wine comes from, and how much it costs. Bridget tells you what pizza she always orders at Oakfire, and Nick gushes about how much he loves Kit Kat bars. We talk about this week's m...
Tenderizing your meat isn't archaic | Dinner Plus Drinks #3
January 13, 2020 03:00 - 27 minutes - 19 MBHave you ever wondered about tenderizing meat? Does a meat mallet work? What makes some cuts more tender than other cuts? If you've ever wondered this episode is for you. Here's what we talk about this episode: How does the internet know everything we've talked about? What is Tik Tok?? We drink a bottle of Mitolo Jester Cabernet Sauvignon. We chose this bottle because we're donating 10% of the sales of Australian wine sold at LGCM from 1/13-1/19 to Australian Firefighters! We pick our fav...
I let my kids stay up until midnight on NYE | Dinner Plus Drinks #2
January 05, 2020 19:00 - 30 minutes - 20.7 MBHappy New Year! Nick & Bridget are back chatting about food, drinks, kids, and New Years! Here's what we discussed on this episode: We cracked open a can of Maplewood Brewery's Juice Pants IPA and enjoyed the low bitterness, high tropical fruit flavors. Bridget reported back on her how lobster tail cooking went. We previewed this week's LGCM meal plan. It's packed full of nutritious lean meats, perfect to help you eat healthy in 2020! Nick & Bridget offered tips on two different planners...
Meat in 2020 with Travis Stockstill aka @AmericanButcher
December 30, 2019 19:00 - 1 hour - 44 MBWe wrap up our series of 2019 look backs and 2020 look aheads with this interview. This episode, we are joined by Travis Stockstill, who may be better known as @americanbutcher on Instagram. Travis is a talented butcher, who in addition to his day job, hosts The Meat Block podcast, and is a member of Team USA for the the 2020 World Butchers' Challenge. We discuss: Travis' journey to becoming a butcher. Cuts of meat, flavors, and other meat trends in 2019. What we're expecting to 2020, how...
Lobster tails are easy to cook! | Dinner Plus Drinks #1
December 29, 2019 17:00 - 27 minutes - 19.2 MBWelcome to the first episode of our weekly Dinner Plus Drinks podcast! Bridget and Nick are here to share about food, drinks, and life. On this episode: We pop open a bottle of LGCM exclusive sparkling wine called Bubbles for your Troubles. We talk about the Holiday season and what we were eating. We look forward to New Year's and Surf & Turf meals. We share the first of many kid stories. Looking for Surf & Turf recipes? Use the link at the bottom of this episode to visit the blog post ...
Wine in 2020 with Jeff Siegel - The Wine Curmudgeon
December 28, 2019 16:00 - 51 minutes - 35.6 MBIn this Dinner Plus Drinks interview, we speak with Jeff Siegel, The Wine Curmudgeon, about wine trends in 2019, and look forward to 2020. Jeff writes and podcasts at winecurmudgeon.com where he shares his tips on how to find affordable wines for every day drinking, as well as news items, reviews, and much more. He's the perfect person to take a look at industry wide trends. In this episode: Jeff shares how he came to be "The Wine Curmudgeon." We discuss trends we saw in 2019 including: T...
Flavor in 2020 with John Brewer of Excalibur Seasoning
December 27, 2019 19:00 - 43 minutes - 29.9 MBWe continue our exploration of what happened in 2019 and prognostication into 2020 with John Brewer, the Vice President of Sales & Marketing for Excalibur Seasoning. During this episode, we discuss: How Excalibur Seasonings became one of the leading suppliers of flavor to meat processors. John's journey from graduating meat cutting school to becoming the Vice President of Sales & Marketing for Excalibur Seasoning. Some of the major flavor trends in 2019, plus a look forward into 2020 from...
Craft Beer in 2020 featuring Nick Scofield of Solemn Oath Brewery | Dinner Plus Drinks Interview 1
December 26, 2019 14:00 - 45 minutes - 30.9 MBWelcome to our newly relaunched podcast! For the first ever Dinner + Drinks Interview, we're talking craft beer with Nick Scofield, Sales Director at Solemn Oath Brewery in Naperville, Illinois. This episode is the first of a series of 4 podcasts looking back at 2019, and taking a glimpse into 2020. In this episode: Nick gives us the background on Solemn Oath Brewery, a Great American Beer Festival award winning brewery located in Naperville, Illinois that produces about 7,000 barrels of be...
RBH 47: A New Beginning
December 23, 2019 18:00 - 7 minutes - 5.34 MBWe've been off air for too long, but we are now relaunching the podcast with a new name, a new format, and new co-host. Here are the details: The podcast will now be named 'Dinner + Drinks' and be a podcast about all the things you share over food. Dinner + Drinks will publish every Sunday night, last about 20 minutes, and feature Nick and a co-host discussing recipes, meal plans, drinks, life, kids, and more. In addition to the weekly podcast, we'll have a Dinner + Drinks Interview seri...
RBH46: I Read Bill Kim's Korean BBQ
March 07, 2019 23:05 - 15 minutes - 10.5 MBI love Korean BBQ, and I've always been impressed by Bill Kim's cooking. When I found out he had a cookbook out, I checked out a copy from the Lake Geneva Public Library, and read it. In this podcast episode, I review it in the best way I could think of - by coming up with my own recipe based on the book, and Chef Bill's philosophy on Kung Fu cooking. I hope you'll listen to this episode for my review of the book and sharing of the recipe I came up with - Nick. Get more details on the book,...
RBH45: FFA Week 2019
February 21, 2019 18:03 - 22 minutes - 15.6 MBAt Lake Geneva Country Meats, we're proud to support FFA and agricultural education. for FFA Week 2019, we interviewed students and alumni of FFA to get more understanding about what the organization does, how it helps young people develop skills, and the life long positive impact it has for its members. Listen and learn - FFA is more than just pigs at the fair!
RBH44: How to Cut Up a Pig
January 24, 2019 20:54 - 26 minutes - 18 MBFebruary is Pork Sale time at Lake Geneva Country Meats, and for this episode, we spoke to our Head Butcher Marc, as well as Angie from our front office to break down (pun intended) how to cut up a pig. Marc lets you know all the different ways you can get a pig cut into chops, roasts, ribs, and of course bacon, while Angie gives you the low down on the ordering process as well as some great cooking tips. Listen and enjoy. To learn more about our Pork Sale, just visit porksale.lgmeats.com. ...
RBH43: New Year, Lean Meats
January 05, 2019 19:38 - 13 minutes - 9.26 MBHappy New Year! It's a common New Year's resolution to want to eat healthier, and we are here to support your quest to eat healthy, but also delicious food. In this episode of the podcast, we tell you what a lean cut of meat is, help you identify lean cuts, share tips on how to cook and season them, and then also talk about one of our favorite recipes that uses a lean cut of meat. Find everything we discussed on this episode on our show page at episode43.reducebyhalf.info. Cheers!
RBH42: A LGCM Christmas
December 20, 2018 17:39 - 9 minutes - 6.32 MBMerry Christmas to everyone in podcast land. Here are some Christmas traditions, tips, and advice from the LGCM staff. Thank you to Melanie, Kim, Marc, Kate, and Maria for appearing on this episode! Have a great Holiday season and fabulous New Year - cheers!
RBH41: Simon Roberts of Ridgeview Wine Estate
December 06, 2018 18:04 - 36 minutes - 24.9 MBEnglish sparkling wine is a thing, and if you're not aware of it, here's your chance to learn about it from the Head Winemaker of one of England's preeminent sparkling wine producers. We're joined by Simon Roberts from Ridgeview Wine Estate to talk about his family business, sparkling wine production, the wines he makes, and food pairings. This is a great opportunity to taste wine as a producer talks about it, so pick up a bottle of Ridgeview Bloomsbury, and enjoy listening to this podcast....
RBH40: Thanksgiving Wine Pairings
November 15, 2018 22:37 - 19 minutes - 13.7 MBWe talk Thanksgiving wine pairings with Brian McAlister, Certified Specialist of Wine, and ex-Chef, to give you the best ideas for finding some yummy wines for Thanksgiving. Our top recommendations include dry Riesling, Pinot Noir, and, of course, Sparkling Wine. Listen and learn why we pick these wines!
RBH39: Wesley Livesay & Food in the Great War pt. 2
November 01, 2018 14:08 - 24 minutes - 16.8 MBWelcome to part 2 of our podcast with Wesley Livesay, host of The History of the Great War Podcast. In part 1, we talked about food on the homefront during the Great War, and on this episode we talk about food in the trenches. It's a really interesting listen. Find information about Wesley's podcast, and more on our showpage for this episode at greatwar.reducebyhalf.info. Both episodes, along with links, and our Maconochie stew recipe are available on this page. Thanks for listening!
RBH38: Wesley Livesay & Food in the Great War pt. 1
October 26, 2018 15:04 - 23 minutes - 16.3 MBWelcome everyone to our first ever 2 part podcast! We are fast approaching the 100th anniversary of the signing of the Armistice ending The Great War on the Western Front. To celebrate, we’re talking with Wesley Livesay, host of The History of the Great War Podcast about food in the Great War. It’s (in our opinion) a fascinating discussion. In this part of the 2 part series, we talk about food on the home front during the war. We bet you never considered how much food affected the war. Find...
RBH37: Emily Kornak from the Lake Geneva Public Library
October 11, 2018 21:09 - 17 minutes - 12.3 MBOctober is National Cookbook Month and we've teamed up with the Lake Geneva Public Library to have some awesome promotions. Listen to learn about the Lake Geneva Library, cookbooks, and how you can win awesome LGCM prizes! Enter online or learn more at library.lgmeats.com.
RBH36: Mavra of Mavra's Greek Oil
October 04, 2018 15:39 - 27 minutes - 18.8 MBHow the heck do you get olive oil from Greece to America? And how do you accomplish that feat as a small, independent person sourcing oil from your family farm? To get this answer, and so much more, we talked to Mavra Papadatos of Mavra's Greek Oil. She's a fourth generation olive farmer from Greece who now lives in America and imports her family's products to sell at farmer's markets and retail stores here in the states. We talk about her story, her products, and more.
RBH35: Three Sheeps Brewing Company with Grant Pauly
September 20, 2018 15:30 - 40 minutes - 28 MBWhat exactly does "brewed with heart and science" mean? On this episode of Reduce by Half, we talk with Grant Pauly, founder, and brewmaster at 3 Sheeps Brewing from Sheboygan, Wisconsin. He explains how 3 Sheeps came to adopt "brewed with heart and science" as their slogan, how he comes up with a beer recipe, and more. We don't just talk about beer, we also talk about small business, food, and a few other things along the way. We have a beer festival - The Meats Invitational Beer Fest - a...
RBH34: Oakfire Pizza with David & Chef Nick
September 06, 2018 21:44 - 42 minutes - 29.4 MBIf you love pizza, listen to this episode! We interview David Scotney, owner of Oakfire Pizza in Lake Geneva, along with Chef Nick Crawford about their restaurant, Neapolitan pizza, and more. We hope you enjoy, and be sure to stop in at Oakfire for a pizza and an unbeatable view of Lake Geneva. Get links and more at episode34.reducebyhalf.info. Cheers!
RBH33: Beer Can Chicken
August 09, 2018 18:27 - 14 minutes - 10.3 MBFew things say “Summer time cooking” like Beer Can Chicken. A magnificent whole chicken with a can of beer shoved up its butt is a common sight on grills, but is there a better way to cook chicken on the grill? On this episode, we share how to make Beer Can Chicken, discuss some possible flaws with the recipe, and suggest alternative ways to cook the chicken. Get recipes and links to useful information at episode33.reducebyhalf.info
RBH32: Julie Waterman of Indulgence Chocolatiers
July 26, 2018 19:43 - 28 minutes - 20 MBIf you love chocolate, this is the episode for you! We talk to Julie Waterman, owner and chocolatier at Indulgence Chocolatiers in Milwaukee, Wisconsin. She gives us the lowdown on how she became interested in gourmet chocolate, the story of Indulgence Chocolatiers, how she pairs chocolates with beverages, and more. With this episode, we're giving away an Indulgence Dark Chocolate Sea Salt Bar to 5 listeners. Get the code phrase in the episode, then enter online at episode32.reducebyhalf.i...
RBH 31: Joseph Baird of Mershon's Cider
July 12, 2018 11:00 - 22 minutes - 15.7 MBHard cider is rediscovering popularity in America, and we've got a great guest to help us discover more about it. Joseph Baird, President of Mershon's Cider in Stoughton, Wisconsin joins us today and tells us more about hard cider, how he became interested in hard cider, and talks about his cidery in this episode. We'll be sampling his ciders at Lake Geneva Country Meats on Saturday, July 14th. You can find out more information on our showpage at episode31.reducebyhalf.info. Enjoy!
RBH 30: Thomas Jefferson 4th of July
June 22, 2018 16:11 - 15 minutes - 10.8 MBIt's almost the 4th of July, and I thought we could do something a little patriotic for the occasion. Thomas Jefferson, while maybe best known as the primary author of the Declaration of Independence, and our 3rd President is also a hugely important figure in American agricultural and culinary history. For this episode, I'm going to share a recipe that he enjoyed, and you likely could have enjoyed if you had shown up at Monticello to celebrate the 4th of July with him in 1816. The recipe com...
RBH29: Whiskey Cheese with Ron Henningfield
June 16, 2018 14:56 - 14 minutes - 10.3 MBWe're having an awesome Whiskey, Cheese, and Meat Party with Great Northern Distilling and Hill Valley Dairy. On this bonus episode, we're talking with Ron Henningfield about the special whiskey cheese he made for this event. If you want to try the cheese, and support a good cause, just follow the link below to get tickets! https://www.eventbrite.com/e/whiskey-cheese-and-meat-party-tickets-46775726457 For more information on Hill Valley Dairy, links to our previous podcast with Ron, and l...
RBH 28: Chilean Wine with Jorge Liloy
June 09, 2018 19:43 - 27 minutes - 19.1 MBOn this episode of Reduce by Half, we're joined by Jorge Liloy, the Director of Portfolio Sales Management for MundoVino. He joined us on Thursday, June 7th for a wine tasting featuring some delicious Chilean wines, and before the tasting, he recorded this podcast with us. On this episode, we talk about all things Chilean wine. It's a great listen, so crack open a bottle of Chilean wine, and enjoy! Get links to the wineries we talked about on this episode on our show page at: episode28.redu...
RBH27: Kelli Yarc of Double Y Cattle Company
May 17, 2018 15:27 - 27 minutes - 19.2 MBHappy Beef Month! We've got another beef themed episode for you, and this time it's a really interesting interview with Kelli Yarc of Double Y Cattle Company in Libertyville, Illinois. We talk about her ranch, what she does as a rancher, how beef are raised, and more. Take a listen and learn more about beef production. While you're listening, keep an ear open for the password, we're giving away 2 prizes packs of 4 of our Leahy's Angus Ribeye steaks! Thanks for listening - you can enter the ...
RBH26: Beef Cheeks
May 03, 2018 20:56 - 11 minutes - 8.27 MBDiscover the delicious world of Beef Cheeks on this episode of Reduce by Half! We tell you exactly what beef cheeks are, why you should cook them, and share a few recipes to make your life a bit more tasty. Get all of the recipes and tips we share on this episode on the episode page at: episode26.reducebyhalf.info Cheers!
RBH25: One Year of Reduce by Half
April 20, 2018 21:24 - 2 minutes - 1.51 MBShort and simple - it's our 1 year birthday, and we're so thankful you keep listening! We'd love it if you could give us a little feedback, and enter to win a $50 gift card! Listen to the episode for the codeword, then head over to episode25.reducebyhalf.info to listen. It'll take you less than 5 minutes to listen and enter. We so appreciate your help! Have a great day and thanks for listening to Reduce by Half!
RBH24: The Big Green Egg with Mike Essman
April 05, 2018 15:10 - 27 minutes - 19 MBIf you follow Lake Geneva Country Meats, you've probably seen a few pictures with our Big Green Egg in the background. A lot of the food that we make comes off a Big Green Egg, and we're huge fans of the Big Green Egg. We get lots of questions about the Ultimate Cooking Experience, and we try to answer them as well as we can, but for a podcast, we recruited an expert to share all the details on the Big Green Egg. On this episode, we're joined by Mike Essman, who is the District Sales Rep fo...
RBH23: Easter Beer Pairings
March 29, 2018 23:52 - 14 minutes - 10.1 MBSurprise everyone - we've got a bonus episode for you, and this is something a bit different than anything we've done before. Earlier this week, we did a Facebook live beer pairing event where we tried 4 different beers with ham for Easter. We're taking the audio from the Facebook live and turned it into a podcast. If you'd like to watch the video, or get any of the materials we used in the Facebook live, you can go to the show page for this episode at episode23.reducebyhalf.info. Take a...
RBH22: Simple Bakery with Jim & Joelle
March 22, 2018 14:01 - 27 minutes - 18.8 MBIf you love bread, this is a must listen. I spoke to Jim and Joelle from Simple Bakery in Lake Geneva as they were in the midst of making bread. During our chat, they explained how to make bread, what sourdough is, shared some history of blend, discussed gluten, and more. It's an interesting behind the scenes glimpse at something we often take for granted - bread. Take a listen and enjoy.
RBH21: Fish Fry with Chef Kristin Hueneke from Lakefront Brewery
March 08, 2018 22:31 - 24 minutes - 17.2 MBWisconsin Friday's aren't complete without a good fish fry! One of the most legendary fish fries around is held at Lakefront Brewery, where every Friday they serve hundreds of pounds of fish to hungry customers. We wanted to get some tips on how to make a good fish fry at home (and of course, how to pair it with beer), so we chatted with the Executive Chef at Lakefront Brewery, Chef Kristin Hueneke. She had some great tips on how to make your fish fry not gooey, what type of fish to use, and...
RBH20: Developing a New Bratwurst
February 15, 2018 19:16 - 19 minutes - 13.4 MBFind out how sausage is made! In this episode, we share our process of developing a bratwurst from flavor conception to putting it in your mouth. We highlight the how we went from thinking a Szechwan Bratwurst might be a good idea to making a delicious new bratwurst flavor and this episode even has a little video bonus so you can see the bratwurst as we describe it! To view the video portion, and to take a look at the bratwurst, head on over to episode20.reducebyhalf.info. We have it all th...
RBH19: Cajun & Creole Cooking with Chef Joe Muench
January 31, 2018 16:11 - 34 minutes - 23.9 MBWe're in the midst of Mardi Gras season, and we turned to an expert to get the lowdown on the cuisines of Louisiana! For this episode, we're delighted to welcome Chef Joe Muench, the renowned Chef / Owner at Maxie's and Black Shoe Hospitality Group. Maxie's serves authentic Southern cuisine of all kinds, made with local ingredients, and cooked to perfection. For this episode, we focused on Cajun and Creole cuisine, one of Maxie's specialties. Take a listen as Chef Joe shares his story, helps...
RBH18: How to Enjoy Wine with Andy Gustafson
January 18, 2018 20:10 - 19 minutes - 13.8 MBWine is something meant to be enjoyed, not stressed over. However, too many people get caught up in making the perfect pairing, or finding the perfect fine that they forget to enjoy wine, or give up on trying wine entirely. On this episode, we talk to Certified Specialist of Wine Andy Gustafson to get his philosophy on drinking yummy wines. If you get intimidated by wine, listen to this episode, and let Andy's advice help you learn how to enjoy wine.
RBH17: All About New York Strip Steaks
January 04, 2018 18:44 - 14 minutes - 10.3 MBIn this episode of Reduce by Half, we give you everything you need to know about New York Strip Steaks. We tell you where New York Strip Steaks are cut from, how New York Strip Steaks are cut, how to season New York Strip Steaks, and how to cook New York Strip Steaks. Take a listen by and head over to episode17.reducebyhalf.info for additional info. We have charts showing where the steaks come from, as well as recipes that use New York Strip steaks on that page, so feel free to use it as a r...
RBH16: A Leahy Family Christmas
December 21, 2017 16:45 - 10 minutes - 7.62 MBThe Holiday season is full of many wonderful traditions. Most of our favorite traditions involve food, and on this Christmas themed episode, we're sharing the story behind the Leahy family's favorite Christmas Eve food - French Onion Soup and Hamburgers. My Mom, Kathy Vorpagel, joins me on this short episode, so take a listen and enjoy. Get the full recipe and more at episode16.reducebyhalf.info.
RBH15: A Christmas Goose Recipe
December 07, 2017 14:00 - 11 minutes - 7.93 MBIn this festive episode of Reduce by Half, we discuss the traditional Christmas goose. You'll get a bit of goose history, learn why it's different than other birds, and then we share our simple roast goose pairing. Get the recipe and all the details at episode15.reducebyhalf.info. Cheers!
RBH14: How to Brine Your Turkey with Brian McAlister
November 16, 2017 17:08 - 18 minutes - 12.6 MBDo you hate dried out, flavorless turkey? Then we have a solution for you - brine your turkey before you cook it! In this episode of Reduce by Half, we share how to brine a turkey. I'm joined on this episode by Brian McAlister, culinary genius, and we talk about the basics of brining, share some of our favorite recipes, and let you know how you can make your own brine at home. Get the recipes we discuss on this episode at episode14.reducebyhalf.info. Thanks for listening!
RBH13: Sardinian Pork Stew
November 02, 2017 19:21 - 10 minutes - 7.52 MBOn this episode, we delve into a delicious Sardinian Pork Stew recipe. This richly flavored stew is based on traditional wild boar stews made on the Italian isle of Sardinia. We share why it's made from pork and not some other protein, and also give you an overview of a popular Sardinian wine. Take a listen, and get the featured recipe at episode13.reducebyhalf.info!
RBH12: Merlot Month with Kay Malaske from Duckhorn Wines
October 19, 2017 14:15 - 37 minutes - 26.1 MBWe're celebrating October Merlot Month on this episode of Reduce by Half! We talk with Kay Malaske, Trade Relations and Education Manager at Duckhorn Wine Company. We chat about Duckhorn Vineyards, what makes Merlot a grape worthy of our attention, and finish up with some food pairing tips! Get more details and some delicious recipes courtesy of Duckhorn Wine Company at episode12.reducebyhalf.info. Thanks for listening!
RBH11: Make Your Own BBQ Rub with Brian McAlister
October 12, 2017 19:54 - 18 minutes - 12.8 MBOn this episode of Reduce by Half, our friend Brian McAlister joins us to talk about how you can make a BBQ rub that's customized to your own personal taste. He talks through the 3 components that are important to have in your rub and provides some insight on how he made what is, in our opinion, the best BBQ rub we've tasted. Get more information at episode11.reducebyhalf.info. Thanks for listening!
RBH10: Central Texas BBQ
August 17, 2017 16:50 - 16 minutes - 11.5 MBWe talk about a very specific style of American BBQ in this episode - Central Texas BBQ - and give you the recipe to make an authentic Texas Smoked BBQ Brisket. You'll learn a bit about how this style of BBQ came to be, some meat science, our tips on what type of brisket to smoke and more. Listen, learn and then get smoking! Get our complete recipe and links to more resources at episode10.reducebyhalf.info.