Guy Fieri Eats BBQ at Lucius Q in Cincinnati | Diners, Drive-Ins and Dives | Food Network
Guy learns a new eating technique when he cuts into Lucius Q's twist on Cincinnati chili that packs smoked brisket into every bite!
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Guy Fieri takes a cross-country road trip to visit some of America's classic greasy spoon restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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Guy Fieri Eats BBQ at Lucius Q in Cincinnati | Diners, Drive-Ins and Dives | Food Network
Athlean-X CALLS OUT Sam Sulek ????????#Shorts #samsulek
Hunting and Eating Zebra!! Inside a South African Game Reserve!!
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1.BHEJANE GAME RESERVE
ADDRESS: Groot River Valley, Fullarton, Willowmore PK1, Fullarton, 6446
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????????SAUSAGE SKILLET: Slice the smoked pork sausage. Chop peppers and onions, then chop pork belly into pieces. Add into a skillet and cook for roughly 10 minutes.
????????ZEBRA BURGER: Mince meat. Roll the zebra meat into balls and flatten into patties
Place on the skillet until cooked. Take a local burger bun and slice it in half, then spread butter on sides. Add tomatoes, pickles, zebra patty and top with a slice of yellow cheese, then Six Gun seasoning and seal it with a quill.
????????GRILLED ZEBRA SIRLOIN: Brine the sirloin overnight in salt water. Place on the grill for about 15 minutes. Serve with tequila sauce.
????????ZEBRA ORGAN STEW: Chop the zebra liver, heart and kidney. In a Potjiekos pot, add the organs and water and let them boil for about 3 hours.
????????SMOKED ZEBRA LEG: Marinate leg in red wine overnight. Place in the smoker for about 5 hours. Allow the zebra leg to smoke low and slow until ready.
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Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
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Reservation Blues Audiobook - Sherman Alexie
Reservation Blues by Sherman Alexie, read by Google Text to Speech
This recording is kinda scuffed, ngl. I recommend listening at 2x speed.
If you want to see the code I used, check here:
Anthony Bourdain on In-N-Out: 'My Favorite Restaurant in LA'
How much does Anthony Bourdain love In-N-Out? Well, he spoke to us for a good three minutes on his love for the burger chain, which recently made news for opening its 300th location.
Update 6/8/2018:
Tragic news today:
If you or anyone you know is considering suicide or self-harm or is anxious, depressed, upset, or needs to talk, call the National Suicide Prevention Hotline at 1-800-273-8255 or text the Crisis Text Line at 741-741. For international resources, here is a good place to begin:
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Chuck Roast Burnt Ends and Cooking Pulled Pork for 200 – Season 3: Episode 13
Chuck Roast Burnt Ends, Grilled Pollo Tapatio and Cooking Pulled Pork for 200 People
HowToBBQRight Podcast S3E13
with Malcom and Rachelle Reed
Malcom gives his opinion of “Poor Man Burnt Ends” using Chuck Roast, share his favorite Mexican recipe and tells how to cook a BBQ Dinner for 200 people.
This week on the HowToBBQRight Podcast, we talk about how many Margaritas Malcom has before doing Greg Rempe’s BBQ Central Show this week (0:46) and the list of nominees for the BBQ Hall of Fame (2:10).
Then we talk about Malcom’s Chuck Roast Burnt End method for making “Poor Man Burnt Ends” (7:55), why it’s not as good as Brisket Burnt Ends (9:55), why he didn’t use a lot of sweetness in the braise (14:30) and what he would do differently (15:23).
Then we talk about how Malcom says “Pollo” (17:58), how he cooks his version of a grilled Pollo Tapatio (18:35) and how he makes Salsa Rice and Refried Beans (21:11).
Then we talk about cooking bbq for 200 people (29:17), how to figure the right amount of meat to cook (33:14) and Chell’s catering Cole Slaw recipe (40:34).
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