It’s all about tail gate fun as the football season comes to an end. You may be at the stadium or maybe in front of your Big Screen TV, but the fun is still the same. Simple or complex, what ever you fix will make the game even better.
My first guest is BBQ PitMaster Andy Groneman with some tips on making your tail gating party a hit. From complex slow cook preparation to something simple on the grill finished just in time for kickoff. Learn more about Andy at www.smokeonwheels.com
Andy & Guy at ATBBQ
Smoke on Wheels Competition BBQ Andy Groneman has been part of the Competition BBQ world for 20 years. A second generation pitmaster, Andy started his BBQ journey with the HoDeDo’s BBQ team, to spend time with his dad, George; backing his Uncle, Tom Groneman and Bob Eickhoff in the pits. By 1996, Andy wanted to cook more than the HoDeDo’s could schedule, so Smoke on Wheels was born with his brother in law, Matt Winterscheid. Since then Smoke on Wheels has earned hundreds of BBQ awards, including the Empire State championship, 20 Grand Championships, and 2 ‘Chest to Chest’ Brisket Invitational awards – including 2012. In 2009, Smoke on Wheels closed the season raAndy’s Tailgating Recipesnked 5th in the nation out of 4700+ teams.
For 2010, Andy decided to dip his toe into the BBQ products arena with the launch of his two marinades. Smoke on Wheels BBQ Marinade, and Smoke on Wheels Pork injection and marinade. Andy’s Tailgating Recipes
In the second half I’ll be talking to Daina Falk about her web site www.HungryFan.com and a cool product to transport your hot or cold items to the stadium.
The Bowl Games are set and the NFL Season is inching towards the playoffs. We know that excitement is building for more football, fun and food! What better to go with football season than the Hungry Fan Three-in-One Thermal bag.
Hungry Fan creator Daina Falk’s Low & Slow Chili is the perfect dish for a fangate or homegate this season. With the Hungry Fan Thermal Bag, you can start cooking your dish at home, throw it in a dish in the Three-in-One Thermal Bag and head to the stadium or friend’s house spill-free and with the dish ready to go.
You can buy the bag online at HungryFan.com or Amazon.com.
Good Life Guy’s Wine of the Week:
NV Graham Beck Brut Rosé
Pale silver-pink. Aromas of raspberries, cherries and a few secondary whiffs of minerality. A lively mousse but fine in themouth, with subtle red berry flavors enlivened by bright acids.Brisk on the palate, showing hints of oyster shell and fresh lavender. Flirtatious and fun, yet elegant and structured, it’s perfect for all seasons and settings
My guest this week is Kerri Lesh. This studious young lady has some great experience in the far North of Spain in the Basque County along the Spanish/French border. I’m looking forward to sharing her story about her journey in wine, travels in Spain and her enthusiasm for the wine, food, culture and language of this often overlooked part of Northern Spain.
Kerri Lesh
95% Tempranillo, 5% Mazuelo selected from 10 to 20 year-old vines from our long-standing suppliers in the Rioja Alta and Rioja Alavesa subzones. Aged for 14 months in hybrid barrels (American oak staves and French oak heads) followed by 9 months of rounding in the bottle prior to release. Intense red cherry color. Aromas of red fruits, strawberry, raspberry and cranberry framed by fine nuances of vanilla and toffee. Silky and structured on the palate, it has a long lasting and satisfying finish.
Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer’s markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it’s made to the various pasta shapes of Northern Italy. In every region, the food experts at America’s Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make. 
Eugenia Bone is a nationally known food and nature journalist and author. Her work has appeared in may publications, including Saveur, Food & Wine, Gourmet, Martha Stewart Living and the New York Times. She is the author of six books and has been nominated for numerous awards, including a James Beard Award. She lives in New York City.
The last stage is alcoholic fermentation which takes around 10 days on average after which the wine is decanted in to barrels. After racking, the wine is placed in Allier oak barrels, one third new, another 2 years old and the final third 3 years old. After Malolactic fermentation around the end of November, the grape varieties are blended and put in to barrels. Maturation in casks lasts 6 months, after which the wine returns to the stainless-steel vats for approximately one month, before being gently filtered, bottled and matured for a final 6 months in the bottle.
In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure.
Lindsay-Jean Hard received her Master’s in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of this book were planted in her Food52 column of the same name. Today she works to share her passion for great food and great communities as a marketer at Zingerman’s Bakehouse. She lives, writes, loves, and creates in Ann Arbor, Michigan. Follow Lindsay-Jean on 
Dark and full of character! Gorgeous colors of ruby red and purple draw you in to aromas of bramble berries, black cherries, currant. Warm baked red fruits evolve into vanilla bean, anise with hints of leather and touches of cigar box. The oak is so well balanced with structured tannins and savory spices. The finish last for days and leaves cherry pie and dark chocolate! I would pair this with dry aged ribeye with grilled vegetables! Or even pair with a flour-less chocolate cake!
One of the most popular posts on the EverPresent Blog is an in-depth series on 
Just before the wine of the week, I’ll be talking to Linda Funk, Executive Director of The Soyfoods Council. Linda has lots of suggestions on how you can incorporate Plant Protein to eat healthy yet tasty during the holidays with soy foods. She has some easy recipes for using soy milk as well as adding soy flower to your wheat flour when your baking cookies.
100% Tempranillo aged 8 months in American Oak. Aromas of Cedar, Asian spices, incense, balsamic notes, minerals, ripe cherries, concentrated, well proportioned and red in the glass. In the mouth, the spicy black fruit flows into a long finish.