Segment 1:The guys talk to Gordy the Butcher from The Grist Mill in Canonsburg, Michigan about the best meat for your Memorial Day celebration.

Segment 2: Jop talks to Randy Mast, a professional Bass Fisherman, about the opening of the Bass fishing season.

Segment 3: The guys talk to Anton from Anton’s Steakhouse in Kansas City, Missouri about some Dry-Aged Steak and Tilapia.

Segment 4: Tim Surprise talks about what is going on at Arcadia Ales including the latest brews and events. Jop gives out another “Man Law” on dogs being man’s best friend. The show then wraps up with a tribute to the Memorial Day holiday with a song by Toby Keith called, “American Solider.”

Segment 1: Jop is live from the Michigan Talk Network Studios with special guest host Tim Surprise from Arcadia Ales as they start the show off by talking about the importance of the Memorial Day holiday.

Segment 2: The guys talk to Jeff Stith from Operation Barbecue Relief about their organization and how they are helping out the tornado victims in Oklahoma.

Segment 3: The guys talk to Pat Scanlon, the General Manager of Lockharts Barbecue, about his business and how it came to be along with what they have to offer.

Segment 4: The guys talk to Barbecue Bob, who is down in North Carolina on a little vacation. The guys also dive into Tim’s brewery, Arcadia Ales, and their expansion into Kalamazoo, Michigan.

Segment 1: The guys talk to Melissa Brolick from Old Boys Brewhouse about some summer beers available at their business.

Segment 2: The guys break down some Oysters on the grill South Carolina style. The guys also bring Melissa back in to talk about more microbrews at their place of business.

Segment 3: The guys talk to Colonel Denny Gillem from the “Frontlines of Freedom” Show about the Memorial Day holiday coming up a week from Monday. The guys also dive into a “Hoppin’ John” recipe.

Segment 4: The guys bring in Eddie “Sip” about the Kielbasa Idol coming up in the Grand Rapids area. BBQ Bob also gives out another “Man Law” on men spending time in front of a mirror. The show then wraps up with a song by South Carolina’s own, The Marshall Tucker Band, called, “Fire on the Mountain.”

Segment 1: The guys are live from St. Anthony of Padua in Grand Rapids, Michigan for their annual Catholic Festival as they start the show off by talking about a BBQ legend that recently passed away along with his recent grilling trip to Chicago.

Segment 2: The guys talk about preparing your grills for the summertime. The guys also dive into the history of South Carolina barbecue.

Segment 3: The history of South Carolina barbecue continues.

Segment 4: The guys talk to Jackie Hites, who has his own barbecue restaurant in South Carolina, about his restaurant along with some good ol’ fashioned South Carolina barbecue!

Segment 1: The guys talk to Tim Sobie from Sobie Meats about the best food to cook for mom on Mother’s Day along with Kielbasa Idol.

Segment 2: The guys talk to Shasta Fase from Old World Olive Press about a special Mother’s Day Salad.

Segment 3: The guys talk to Bob Kitchen from Maple Hill Golf about some Mother’s Day gift ideas on sale at his golf shop. The guys also talk about some dessert on the grill.

Segment 4: The guys talk to Chef Geoff Dewey from Bud’s Restaurant about what he has available at his place of business for Mother’s Day. The guys also dive into more Mother’s Day ideas. BBQ Bob also gives out another “Man Law” on calling your mom and treating your mechanics right. The show then wraps up with a tribute to the Mother’s Day holiday with a song by Merle Haggard called, “Mama Tried.”

Segment 1: The guys are live from the Michigan Talk Network Studios as they start the show off by BBQ Bob talking about his recent grilling trip to Toledo, Ohio.

Segment 2: The guys dive into some Turkey Breasts on the grill.

Segment 3: The guys talk to Kelli Cane from a website called MiBeers.com about the website along with how you can get into the Kraft Beer business. BBQ Bob also dishes out a Pineapple Boat recipe perfect for Mother’s Day!

Segment 4: The guys talk about picking the right Charcoal Grill along with choosing the right Pellet Grill. The guys also give out some great Mother’s Day gifts or ideas.

Combine in a large container:
• 2 bottles of dry white wine (white is best but red if you prefer)
• 2 cups of Triple Sec or Cointreau
• 2 limes, 2 lemons, and 2 oranges all sliced in half, squeezed, and dropped in
• 1 pint of sliced strawberries
• 1 cup sugar
• I can frozen lemonade concentrate
Let all ingredients rest in container and refrigerate for 48 hours (at least 24)

Right before serving add a 2 liter of club soda or lime soda water, and a bag of frozen strawberries to keep it cold.

Enjoy

Segment 1: The guys dive into some Cinco de Mayo recipes.

Segment 2: More Mexican dishes are dished out.

Segment 3: The guys take more callers on their favorite Cinco de Mayo dishes. Jop also gives out a Taco recipe along with BBQ Bob giving out a Sangria recipe.

Segment 4: The guys break down some Mexican Grilled Pork Chops and BBQ Bob’s daughter, Maggie’s, Fresh Guacamole recipe. BBQ Bob also gives out another “Man Law” on men being allowed to scream. The show then wraps up with a tribute to the Cinco de Mayo holiday with a song by The Champs called, “Tequila.”

Segment 1: The guys are live from the Michigan Talk Network Studios as they start the show off by Jop talking about a fishing story.

Segment 2: The guys talk to Joe and Trini from Downtown Trini’s in Sparta, Michigan about their Mexican restaurant and what it’s all about.

Segment 3: The guys give some advice to everyone who is taking out their grill and firing it up for the first time this season. The guys also dive into some Mexican coffee along with some mixed drinks.

Segment 4: The guys take some callers about their favorite Mexican dish in honor of Cinco de Mayo and also talk to Doug Welsh from Fenn Valley Winery in Fennville, Michigan about how the business has done over the winter along with some Sangria.

Segment 1: Mike Plez dives into what his brewery is all about along with the microbrews available at his place of business.

Segment 2: The guys talk about some portable grills for fishing and camping outdoors.

Segment 3: BBQ Bob talks to some of the contestants at the “Big Brew Off” today. Jop reports in again from Manistee River about a Trout recipe.

Segment 4: BBQ Bob talks to Dave Engel from Best Chance Too Charters about the Operation Injured Soldier trip they are on in Saugatuck, Michigan down the road. BBQ Bob also gives out another “Man Law” on catching a man with his fly down. The show then wraps up with a tribute to being at Rochester Mills Brewery with a song by Toby Keith called, “Beer for my Horses.”