Best Trendsetters podcasts we could find (Updated September 2018)
Related podcasts: Dubstep House Business Music Larizzle Dubl Crew Rsi Bashment Dub Dancehall Hop Hip Club Reggae Funky Dance Rnb Bassline Electro  
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Podcast by Adeea Rogers, The Trendy Socialite
 
Founded in December 2010, The 'Trendsetters' is a project set up by three of the hottest, most versatile urban DJ's in the UK - DJ Larizzle (StormParties), DJ RSI (Undisputed) & DJ DUBL (Run Di Riddim). Starting from January 1st, 2011 the Trendsetters will release a monthly podcast, which will not only bring you up to date, but will put you AHEAD of what’s happening in the worlds of R&B, Hip Hop, Dancehall, UK Funky, Dubstep & UK Grime.
 
House of Dub puts out mixes of the best house and dubstep tracks. You get the best of both worlds! More mixes at soundcloud.com/trendsetters
 
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We drove almost 3,000 miles to visit nearly twenty restaurants for our #hogtripping adventure. We recap the trip with our traveling band of BBQ friends Chris Wood, Eric Ulery, Andrew Stowell, Terry Osborn, and Jimmy Ho. Having traveled from east Texas through Tennessee, North Carolina, South Carolina, and Georgia, we stopped at as many BBQ plac ...…
 
Sam Jones is one heck of a storyteller and that skill is no more apparent than in part two of our interview with him and Michael Letchworth. This episode details some of the challenges Sam and Michael faced during the construction phase of their restaurant and what they did to navigate the problems that come along with opening a restaurant. In ...…
 
Having grown up in a family whose history in barbecue could be traced back to the 1800's, whole hog cooking was something that had always been a part of Sam Jones' world. Despite being reluctant to make barbecue a career as young man, Sam returned to the business full time when his grandfather Pete Jones, founder of Skylight Inn, became ill. Sa ...…
 
Dylan Taylor has built up quite the resume at a very young age. After working at highly acclaimed BBQ spots such as Terry Black's, La Barbecue, Truth Barbeque, and 2M Smokehouse (among others), Dylan decided the time was right to start working toward opening his own place. While he scouts out possible locations, Dylan has launched Taylor Barbec ...…
 
As we continue to highlight the history of Texas BBQ, we spend time in this episode discussing some of what we consider the classic Texas BBQ joints. While craft barbecue is all the rage and is a great experience, its popularity has often made some of the long tenured places become less discussed. In order to be considered for what we're callin ...…
 
Hays County Barbeque The BBQ flame was ignited in Michael Hernandez after a memorable trip to Lockhart. Shortly thereafter, armed with a steadfast belief in their dream, Michael and Asenette Hernandez pushed all of their chips to the middle of the table and went headfirst into the barbecue business. In eleven years they've gone from owning a sm ...…
 
The Tejas crew keep pushing the envelope on what great BBQ is and can be, and their latest projects are a showcase of their creativity. In the last couple months Scott, Greg, and the team have begun making their own sausage. While classic varieties such as an all beef Czech style and kielbasa are part of the rotation, Tejas has been also been h ...…
 
Tejas Chocolate and Barbecue began as a curiosity on how to make bean to bar chocolate and has evolved into one of the best and most creative restaurant experiences in Texas. After a successful launch of their housemade chocolate business, the first of its kind in the state, owners Michelle Holland, Scott Moore Jr., and Greg Moore began setting ...…
 
While it has become commonplace in today's Texas BBQ explosion to see carefully sourced proteins, inventive sides, scratch made desserts, craft bread, and housemade pickles, this was not always the case in barbecue. Smoked meats have been available for quite some time in the Lone Star State, but all of the accompaniments were often an afterthou ...…
 
Texas BBQ History - Bobby Mueller As part of our continuing series on the history of Texas barbecue, we bring you a very special episode about the history of Louie Mueller Barbecue and the legacy of the late Bobby Mueller. Bobby's sons Wayne and John Mueller sat down separately with us to discuss growing up in the BBQ business with their grandf ...…
 
In a news roundup for the month of July, we discuss some pitmaster changes, new BBQ restaurant announcements, BBQ closings, and more. Jason Tedford, longtime assistant pitmaster at Louie Mueller Barbecue, has left the restaurant and is now working in the kitchen at Saint Arnold Brewery in Houston. John Brotherton has announced he is opening Lib ...…
 
The aura, history, and feeling one gets walking into the hallowed dining room at Louie Mueller Barbecue is unparalleled. The smoke lined walls, the brick pits, and many of the roots of modern day Central Texas style smoked meats can be traced back to the historic former gymnasium in Taylor that has been home to the Mueller family's restaurant o ...…
 
Evan LeRoy's BBQ journey began in the backyard with his dad, took him all the way to New York to cook Texas barbecue, then back to Austin where he made Freedmen's bar one of the premier BBQ destinations in Texas. After a few years at Freedmen's, Evan was ready to strike out on his own. Along with business partners Nathan and Sawyer Lewis, plans ...…
 
Reveille Barbecue Co. is a newcomer to the barbecue scene in Texas. Currently operating out of a trailer in Magnolia (a suburb north of Houston), Reveille was started by co-owners/pitmasters James McFarland and Michael Michna. James began chasing his BBQ dreams a few years ago and quickly built a resumé working at The Pit Room and Tejas Chocol ...…
 
This week we recap the biggest news and happenings around the world of barbecue, including a big pitmaster departures at Franklin Barbecue and La Barbecue. We also talk about the latest word on upcoming BBQ joints opening in the near future such as The Switch, Blood Bros., Micklethwait, and more. A quick word on our recent Doubleback BBQ pop up ...…
 
Growing up close to Lockhart (the barbecue capitol of Texas) ignited the passion for smoking meat at an early age for Michael Wyont. Soon after attending culinary school, Michael decided to enter the barbecue world, working at Black's BBQ before deciding to strike out on his own. The Wyonts originally opened the Flores Barbecue trailer - named ...…
 
After deciding to move to Texas, Phillip and Yvette Helberg began looking for a large spread of land where they could live and farm the land. They found a perfect spot outside of Waco to put down roots, and began to make plans for the next phase of Helberg Barbecue. They source responsibly raised meats and plan to use as much product grown on t ...…
 
Phillip and Yvette Helberg met on a cruise ship where he was an employee and she was a guest. The love affair started soon after and Phillip, a native Texan who moved to California to be with Yvette, became interested in cooking. His attention turned quickly to smoked meat following a trip to Texas where he and Yvette had some of John Mueller's ...…
 
We've reached the one year mark of the show, and could not be more excited for how the first year has gone and for all of the things lined up for year two. We reflect back on some of the highlights of the last year in this episode and talk about all of the great people in and around the BBQ world that we've been fortunate to meet through the sh ...…
 
Listen in to part two as Will and Nichole Buckman buy their first Oyler and discuss their move to their new location in Old Town Spring, Tx. We also talk about their consistency, selection of meat sources, and their obsession with order accuracy. Be sure to check out Corkscrew BBQ, one of the Texas Monthly Top 10 BBQ Joints, and order the cobbl ...…
 
Corkscrew BBQ Interview Part 1 Will and Nichole Buckman had just started a family when they decided to transition from running a small barbecue catering business out of their home to a full fledged business. It was a big leap of faith with two young babies at home, but the risk paid off. Corkscrew BBQ began operating their food trailer in 2011 ...…
 
We love meeting up with fellow barbecue fans to eat and talk 'cue, and there's no better place for that than the tailgate atmosphere that is the Franklin Barbecue line. When we decided to make our yearly pilgrimage to Franklin, we asked if any friends and listeners to the show would like to join us. A crew of nine of us arrived early on a Frida ...…
 
The history of barbecue in the state of Texas cannot be confined to one story, one influence, or even one method of cooking. In a state this size with so much history, barbecue styles vary based on different influences throughout the regions of the state. Low and slow or hot and fast? Pork or beef? sauced or dry? Oak or mesquite? We wanted to e ...…
 
The conclusion of our interview with Patrick Feges of Feges BBQ Leaving Killen's BBQ and joining the staff at Southern Goods afforded Patrick Feges the chance to continue composing smoked meat dishes in non-traditional ways, and also made it possible for Patrick to cook whole hogs more often. Whole hog cooking had become a passion for Patrick, ...…
 
Join us for part two of our interview with Patrick Feges of Feges BBQ. After receiving his medical discharge from the Army and completing culinary school, Patrick Feges embarked on his cooking career. Following a brief stint manning a Mongolian grill, Patrick got an opportunity at one of Houston's longest established great restaurants, Brennan' ...…
 
We have told a lot of stories about people in the barbecue world and the different paths that have taken them to a career in smoked meats. While we have respected all of these stories, we are honored and very humbled to have Patrick Feges tell his story on our show. After joining the Army after high school, Patrick was deployed to South Korea a ...…
 
Tales From the Pits has been traveling and eating barbecue. We've been out on the BBQ trail quite a bit over the last couple of months, and the foreseeable future looks just as busy. In this episode we reflect on new restaurant openings including our extended thoughts on Loro, the new Asian smokehouse restaurant from acclaimed chef Tyson Cole a ...…
 
For years Chase Colston dreamt about bringing a festival to downtown Tyler, Texas. His persistence paid off when after years of trying, Chase was able to convince his employers at Townsquare Media to help him launch the Red Dirt BBQ and Music Festival. Held every spring since 2014, the festival has grown every year into one of the best in Texas ...…
 
Shawn and Amy Collins, from St. Louis and Houston respectively, met while working at a busy restaurant in Manhattan. While planning to marry Shawn was looking for barbecue wood on Craigslist when he saw a restaurant for sale. Before they knew it they were picking up and leaving the big city for the tiny town of Nixon, Texas where they would be ...…
 
Over the last year the name Moberg has burst onto the barbecue scene, but what many don't know is that the man behind the incredibly popular smokers is no newcomer to the world of pit building. Sunny Moberg has been welding since he was a teenager, and his roots in Texas barbecue stretch back to his grandfather, the founder of Smokey Denmark sa ...…
 
We love eating barbecue, and eating with new friends is even more fun. After online banter with Chris Wood of Primacy Meat Co. we were able to meet up with him at Truth Barbecue and the next day at Valentina's Tex Mex Barbecue to share stories of the road. Chris was in the middle of an epic Texas barbecue road trip when we sat down next to the ...…
 
John Mueller is one of the most controversial men in the barbecue world and he's carved his niche in the industry doing things in own way. With a hot and fast method of cooking, house made sausage, tasty pork ribs, brisket stew, plus brisket and beef ribs rubbed with a heavy dose of pepper a good visit is rewarded with a unique and flavorful ex ...…
 
Roegels Barbecue Co. (pronounced ray-gulls) received a positive review from the Houston Chronicle's Alison Cook in April 2015 which increased their customer base overnight but the Roegels crew didn't take their foot off the gas pedal. A continual evolution of their menu and launching weekly specialty meats such as smoked pastrami helped them ea ...…
 
Russell Roegels has been cooking barbecue longer than some of our listeners have been alive. Russell worked with Bodacious in East Texas and decided to move down to Houston with little to his name after a decision made while fishing to head up a Bakers Ribs location. Russel and family put in long hours 7 days a week, eventually tweaking their p ...…
 
Family backyard barbecue memories floated through Esaul's mind while working as a bus driver, calling him into the world of barbecue. He made the jump from bus driver head first into his first gig working at La Barbecue. After learning the art from John Lewis the dreams of his own business pulled him back to San Antonio where he launched 2M Smo ...…
 
The one where we talk about ribs:Upon request, we've dedicated this episode to cooking pork ribs. Andrew has placed in IBCA sanctioned BBQ cookoffs with his ribs and over the years he's developed the Doubleback BBQ rib rub that has served well in retail too. From purchase to trimming to cooking, we describe what has worked well for us, listen i ...…
 
From family barbecues to nearly opening a brick and mortar before the building was destroyed by Hurricane Harvey, Jim Buchanan has persistently pursued his barbecue dream. Jim developed his taste for Texas barbecue living in Katy Texas beginning with backyard cookouts. The competition circuit was his next endeavor where he did well and met up w ...…
 
Foodways Texas and the meat science department at Tezas A&M host multiple barbecue education events each year. Two of these are held in partnership with Foodways Texas; Barbecue Summer Camp and Camp Brisket. Creative Sausage Making and Beef 101 are options available directly through A&M. Recorded at The Hop Stop which is celebrating its 2 year ...…
 
Starting with family barbecue outings in east texas the passion of barbecue kept calling at Steve and Sharice Garner until they were able to put their unique touch on the barbecue world. Listen in as Steve Garner talks about his path to launching a brick and mortar after driving trucks and running a food trailer. Steve talks about his path to l ...…
 
Thank you for listening in 2017! First up on this episode, we announce the winner of the $50 gift card from Truth Barbecue Listen in as customer-turned-pitmaster Nathan Pier takes us on a pit tour at Evie Mae's. Arnis Robbins custom builds his own unique reverse flow pits that are like no others in the business. The first two pits, named Shadra ...…
 
Show notes page adeearrogers.com/tanishaporter/This is such a delightful conversation with Tanisha Porter of Natural Born Organizers! We talk about being G.A.W.s and she teaches me what the 24 hour rule is...but you'll have to listen to find out more!
 
Reid guess has worked hard to get to where he's at today including cleaning vent hoods, graduating from Le Cordon Bleu, working in the fine dining world, and launching his own trailer. It's been a family endeavor; he's built his own pits with the help of his father, including the 19 foot long behemoth he wrangles into cooking some great smoked ...…
 
Hear as we annnounce our latest prize giveaway, a $50 gift card to Brotherton's Black Iron Barbecue We do a recap of the HOUBBQ Austin vs Houston BBQ Throwdown Andrew manned the pits for a Doubleback BBQ catering gigBoth Andrew and Bryan make separate trips to Truth BarbecueBryan made a run to Austin that included brisket stew from John Mueller ...…
 
Check out the show notes page at http://adeearrogers.com/askdrrenee/This is probably one of my favorite conversations--Dr. Renee is hilariously smart. We talk about the time she was on 8 dating apps--yes 8! And we discuss how being "unbothered" by what others think has been a central part of her journey. You will enjoy this interview--promise.…
 
Go to the shownotes page at http://adeearrogers.com/tinamoorebrownIn anticipation of my approaching birthday, I am beginning a series called "Fierce, Fabulous, Focused, and 40+." I am interviewing women over the age of 40 and asking them a few questions about how they are living their best lives now.…
 
Listen in as we recap a 5 stop barbecue run where we hit up Pinkerton's Barbecue, Victorian's Barbecue, Feges BBQ, Buck's Barbeque Co., and wound up at Tin Roof Barbecue for their grand re-opening after a recent fire. We met up with John Brotherton and Marvin Briley of Brotherton Black Iron Barbecue and Russell and Misty Reogels of Roegel's Bar ...…
 
Chance encounters at Franklin Barbecue and la Barbecue set the stage for Dylan Taylor's shift from pursuing a music degree to jumping headfirst into the barbecue world at Terry Black's Barbecue as a meat cutter. Dylan later worked for la Barbecue and helped train staff at Lewis Barbecue in Charleston before landing his current gig at Truth Barb ...…
 
We continue our talk with Leonard Botello talking about the new Houston location of Truth Barbecue, Buckethead, A tip on how to skip the line and get cake, trying to sneak into Houston, our city vs city rivalry with Jimmy Ho, and BBQ desserts
 
Listen in as we discuss the early days of Truth Barbecue, what is "Central Texas BBQ", status of the Brenham location, and some news on the new Houston location in part one of our two part interview with Leonard Botello IV
 
Andrew and I discuss where are we looking forward to eating at next, who should have been on the Top 50 list, what's happening in Houston barbecue, and what are we cooking up for our next popup event at The Hop Stop on this episode of Tales From the Pits
 
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