1:OO-1:3O /// What Doesn't Kill You
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
5:OO-5:3O /// How to Behave
6:OO-6:45 /// No Chefs Allowed
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
6:3O-7:OO /// Let's Get Real
7:3O-8:15 /// Metropolitan Ave
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
It's More Than Food
U Look Hungry
Feeding the Future
Straight From the Source
Meet Your Maker
Flash Talks Cash
Burning Down the House
The world is now in the midst of a foodie revolution. The Men Who Dine text and tweet mid-meal, snapping endless pictures of their food, sharing the sights, sounds, smells and tastes of what they are eating and where they are eating it. Traditional dining experiences are simply passé. The Men Who Dine are a product of this new food revolution and they have transformed it into a cult following. Passion is the name of their game. They are professional eaters in a world of amateurs. Today, their opinion is sought after by thousands.
So what do they do? They actively seek out the greatest in food and eat their way through restaurants and events around the country. Each has a culinary background and are hooked up with and hooked into the best and brightest in food culture to inform their audience where the best eats are. If a restaurant makes it on their list of “Where We Dine,” it is certainly not to be missed!
The Big Apple BBQ is in full swing and we are here to talk with Scott Roberts, owner of The Salt Lick BBQ in Driftwood, Texas. On this episode Scott talks about how he creates his amazingly delicious barbecue through the result of slow-cooking, a few secret ingredients, and good old traditional recipes. The Salt Lick barbecue is considered a home to all Texas BBQ lovers, and although crafted behind his grandparents' cooking, Scott is also welcoming wine lovers into his restaurant. Lastly, he talks about the future of his restaurant, which includes new items such as pizzas, oysters, and freshly baked breads, and a new cookbook, "The Salt Lick Cookbook: A Story of Land, Family, and Love" that explains the thorough history of The Salt Lick. This program has been sponsored by White Oak Pasteurs.
"Every generation, how you cooked the barbecue, was handed down from generation to generation."
-- Scott Roberts on HRN Community Sessions, Big Apple BBQ