November 5, 2011 Show

Crisp as a cool fall morning! Listen to the November 5th, 2011 The Grillin’ Guys show.

Segment 1: The guys talk to Joe Borrello of the Taster’s Guild in Grand Rapids about upcoming Food and Wine Festival at the Secchia Institute. Joe also talks about some more upcoming events that he is hosting in the area.

Listen: [wpaudio: url=”http://thegrillinguys.com/audio/2011-Nov/grillinguys-110511-seg1.mp3″ text=”Segment 1″]

Segment 2: The guys talk to George Ensing from Van Ball’s Market about the variety of meats he offers at his market. George also talks about how long his business has been around, as well as how his business has been so successful over the years.

Listen: [wpaudio: url=”http://thegrillinguys.com/audio/2011-Nov/grillinguys-110511-seg2.mp3″ text=”Segment 2″]

Segment 3: The guys talk to WBBL Program Director, Bret Bakita, about the college and pro football seasons thus far concerning the Wolverines, Spartans, and Lions.

Listen: [wpaudio: url=”http://thegrillinguys.com/audio/2011-Nov/grillinguys-110511-seg3.mp3″ text=”Segment 3″]

Segment 4: The guys talk to Tom Antor about the Hunting Time Expo coming up in January. Tom talks about who can come to the event, as well as what to expect when you come to the expo. Tom also gives out some tips for any hunter when going out to hunt.

Listen: [wpaudio: url=”http://thegrillinguys.com/audio/2011-Nov/grillinguys-110511-seg4.mp3″ text=”Segment 4″]

Segment 5: The guys talk to “The Ragin’ Cajun,’” Keith Guidry from The Percy Guidry Company, about his Rice and Gravy recipe for any small game or wild meats.

Listen: [wpaudio: url=”http://thegrillinguys.com/audio/2011-Nov/grillinguys-110511-seg5.mp3″ text=”Segment 5″]

Segment 6:The guys talk to Dianna Stampfler of Promote Michigan about the 4th Annual Wine, Food, and Beer Festival at the Steelcase Ballroom at the DeVos Place. Dianna also talks about “Restaurant Week” going on around the state.

Listen: [wpaudio: url=”http://thegrillinguys.com/audio/2011-Nov/grillinguys-110511-seg6.mp3″ text=”Segment 6″]

Segment 7: The guys talk about some Deer Camp secrets, Campfire grilling, and Dutch oven meals. The guys also give out some tips on cooking meat over the fire, as well as cooking with the Dutch oven.

Listen: [wpaudio: url=”http://thegrillinguys.com/audio/2011-Nov/grillinguys-110511-seg7.mp3″ text=”Segment 7″]

Segment 8: The guys talk about the top three meat cuts that go well for some fall grilling.

Listen: [wpaudio: url=”http://thegrillinguys.com/audio/2011-Nov/grillinguys-110511-seg8.mp3″ text=”Segment 8″]

Segment 9: The guys talk about smoking meat for the holidays, such as Turkey, Pork Loins, Prime Rib, and Lamb Chops. BBQ Bob says that it is a sin to stop cooking once it starts snowing! The guys also give out tips for using the smoker properly during the winter time.

Listen: [wpaudio: url=”http://thegrillinguys.com/audio/2011-Nov/grillinguys-110511-seg9.mp3″ text=”Segment 9″]

Segment 10: The guys talk to Chef Andy Schultz (from Colorado Springs, Colorado) about his Quail recipe. BBQ Bob also gives out another “Man Law” about not hitting your good friend’s sister. The show then wraps up with a tribute to the cowboys with a song by Detroit’s own Kid Rock called, “Cowboy.”

Listen: [wpaudio: url=”http://thegrillinguys.com/audio/2011-Nov/grillinguys-110511-seg10.mp3″ text=”Segment 10″]

Download the audio: Right-click the audio segment link (Segment 3 for example) and select Save Link As…

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