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63 minutes | Sep 7, 2020
Episode 20 – Tim Reilly – Devil’s Purse Brewing Company
In this swashbuckling adventure, Tim Reilly drops down from ‘up the Cape’ to share his coffer of craft brews. He takes us through the history of starting the Devil’s Purse Brewing Company in South Dennis, MA and brings out their signature Kölsch and several bottle-fermented old ales for us to sample. Tim explains the intentional use of brettanomyces to extract the full flavors of base grains with a super approachable floral bouquet.
62 minutes | Jun 29, 2020
Episode – 18 -Kombucha Joe
Hey man… who cleaned up my ‘bucha? It turns out that some roommates had the right idea after all, and leaving iced tea untended for weeks has tantalizing results. Joe Galender brings us several craft kombucha combinations to try like Cocoa Nibs and Blueberry Basil. Joe shares his journey and wisdom on growing the right fizz without too much fuzz. While completely non-alcoholic — something hits us about midway through the podcast and we get silly with SCOBY.
63 minutes | Jun 11, 2020
Episode 17 – Waiting for Good Dough
We are back to offer some take-out good-times in an episode from a long time a go and a world far far away. We gather to dig our hands in good dough and make pizza one more time. ¿Cómo Se Dice en Italiano ‘She Nailed It!’? Deanne totally PWNS our OONI when she brings a fresh batch of fermented dough. We all tap our Jersey heritage and pop out some serious pies that keep getting better as the temperature rises. It will take more than a cross-eyed-bear to remind us why we ever tried commercial stuff.
84 minutes | Mar 1, 2020
Episode 16 – Deanne Velicky Bakes Us Silly
Our first baker, millennial, and female guest Deanne Velicky proves that not all grain should be used to become beer. She explains how she started baking both savory and sweet goods and learned how to master the mother to make a perfect crusty and toothy sourdough loaf. Montclair has never seen better days with Deanne directing their bakery but we get to sample her solo creation: fresh lemon meringue doughnuts.
67 minutes | Feb 28, 2020
Episode 15 – Repeat Offender Dana Reed from Operation Barbecue Relief
Dana Reed from Operation Barbecue Relief returns on our 15th episode to share his exploits on the competition celebrity charity BBQ circuit. The talk descends into the best way to boucherie and serve a pig, which is usually by making bacon. We inaugurate the new stage at GGBCO and realize when ‘the sum of the parts are greater than the whole’, it means we didn’t put some of the parts back together correctly.
63 minutes | Feb 17, 2020
Episode 14 – RJ from Restaurant L
What happens when you shut up and let the women your life take over? Only good things according to our guest RJ, AKA Bruno Bruno. RJ bring us an amazing feast from his Restaurant L in Allendale that includes short rib ravioli, pork shank confit, and fresh pasta with truffles, which we devoured before the cameras could get a clean shot.
70 minutes | Feb 4, 2020
Episode 13 – Ted A. Bohus Eats Our Bacon
BRAAAAAINS… with ketchup or mustard? This gory episode has movie producer, stunt man and writer Ted A. Bohus joining us to give the back story on the golden age of horror movie magic. He brings his storytelling skills to our podcast and describes how gore, stunts and special effects we done before computers or OSHA. We then discuss the best recipe for making fake blood that will look realistic on camera without ruining the carpets.
64 minutes | Jan 29, 2020
Episode 12 – Frank Ficarra from Leonardos Deli
Frank Ficarra returns as our first repeat offender as he introduces us to his new restaurant Leonardo's Italian Deli and Catering which opens daily at 4:30AM in New City, NY. His new classic Italian-style deli follows Columbus across the Mediterranean from Greece to Southern Jersey to remind us of the flavors of our youth.
73 minutes | Jan 20, 2020
Episode 11 – Abe Froman the Sausage King
Bueller?…..Bueller? No, dear millennials we aren’t deaf, it’s a meme. Our guest this show Abe Froman (a.k.a. Joel Macaluso ) takes us back to the hard rock times when we used to have to earn our own kicks. We show our listener how to have some old-school Jersey fun making pizza in the OONI wood oven. For those who like their Xmas music before Halloween, here’s a late holiday episode for some hair of the dog that bit you.
65 minutes | Jan 9, 2020
Episode 10 – The Pot Luck Club
What does Swiss headcheese, smoked salmon and onion sliders have in common? Nothing except for the menu of this cozy winter warmer episode. Ryan, Alex and Matt W left work early to avoid the post thanksgiving dump (of snow) that caused 100% havoc.
88 minutes | Jan 6, 2020
Episode 9 – What are you Chicken? – The Real Brimstone and Zambo
Brimstone and Zambo from Grindhouse Radio find out how chicken we are in a hot wing eating and fried chicken cooking showdown.
63 minutes | Jan 3, 2020
Episode 8 – Chris Roach – Nellie’s Place
Chris Roach brings his world famous Pizza and Elkin Wings over for a short history on his thin crust heritage. We remind everyone that wearing a helmet is optional for pickle-ball, but cioppino should never be eaten while wearing a white suit, whether its after labor day or not.
63 minutes | Dec 23, 2019
Episode 7- Matt Deaton The Fire King of Virginia
67 minutes | Oct 22, 2019
Episode 6 – A Taste of the Hudson
62 minutes | Oct 19, 2019
Episode 5 – Matt Epstein digs into Sous Vide Terroir
61 minutes | Oct 15, 2019
Episode 4 – Alex Reccia’s Hot Sauce
Alex wrecks more than just our Kias when he introduces his homemade hot sauce...
57 minutes | Oct 10, 2019
Episode 3 – Matt Worgul – Gentle Giant Brewing Company
In this twist of fate our dedicated crew shows their grits and earns street cred with the ultimate of BBQ: the Brisket.
61 minutes | Sep 30, 2019
Episode 2 – Frank Ficarra – Dill Med Grill
In this episode we cure global warming with pink salt with special guest Frank Ficarra from Fresh Mediterranean Grill.
62 minutes | Sep 23, 2019
Episode 1 – Dana Reed – Operation BBQ Relief
In this episode hosts Alex and Matt introduce the series and special guest Dana Reed from Operation Barbecue Relief.
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