Coffee & Capitalism Radio dedicates this Labor Day to the BBQ industry as we salute those who smoke it up and look at how it continues to grow in corporate and community events.
Interview: Jesse Johnson cooking for KLJ
Johnson describes how to cook a whole hog.
Interview: Stephan Kirshisnik, owner, DAPL BBQ
Kirshishnik explains how he acquired a piece of the DAPL Pipeline, converted it into a smoker and is now open for business.
Interviews: Josh Frankin cooking for St. Alexis
Frankin offers some tricks and tips on how to cook tri-tip pork.
Interview: Nathan Burgess cooking for Marriott
Burgess describes how to cook at low temperatures and why marinades and rubs are so important.
Interview: Kelly Braun, director, Make A Wish ND
Braun talks about how the oil and gas industry BBQs have helped Make A Wish grant wishes to children in the Bakken.
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