Aug 16 – The Meathead Method

Posted on August 11, 2025 by Guy

My guest this week is the world famous BBQ Guru “Meathead” talking about his latest book: The Meathead  Method.

“The only book on outdoor cookery you’ll ever need.” —Alton Brown

Amazon May 2025 Best of the Month Pick

The Meathead Method is where barbecue goes next. In the follow-up to his New York Times bestseller Meathead: The Science of Great Barbecue and Grilling, BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. The Meathead Method is a toolbox to elevate all your cooking, outdoors and indoors.

Learn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn’t work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more!

You’ll also learn how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead’s methods. Learn more at https://amazingribs.com/

Meathead is the publisher of amazingribs.com and the author of most of the content on his website. He’s a member of the Barbecue Hall of Fame and the author of Meathead, The Science of Great Barbecue and Grilling, a New York Times Best Seller and named one of the “100 Best Cookbooks of All Time” by Southern Living.

His dad was the first to call him Meathead after watching Archie Bunker and now everyone calls him that. No offense taken. In fact, he love’s it. It’s better than what his editors and wife call him. He says: If you’ve read this far, you’re my BBQ buddy and you can call me whatever you want. Follow Meathead on Facebook

Good Life Guy’s Wine of the Week:
2023 Sean Minor “Nicole Marie Red Blend 
This full bodied, zesty blend has flavors of warm blueberry pie and dark cherry compote with hints of vanilla and cassis, making it perfect for your weekly pasta night. 50% Merlot – 25% Zinfandel – 25% Petite Sirah

This wine is rich, deep, with aromas of dark plum, baked cherry, nutmeg, toasted vanilla, and notes of violet on the nose. The flavors on the palate are Black strawberry, blackberry, dried chicory, dark chocolate, tobacco, and a dry long silky finish. Pair with Grilled Rib-Eye — Tonya Pitts Wine Enthusiast WE93, TP94, LAIWC94

Check out the tech sheet for more details

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Aug 9 – The Italian Summer Kitchen

Posted on August 5, 2025 by Guy

My guest this week is Cathy Whims with her new book “The Italian Summer Kitchen – Timeless Recipes for La dolce Vita!”

From six-time James Beard nominee for best chef, recipes to transport you to the full, bright flavors of sun-drenched summers in Italy.

For a culinary tour of Italy, or a master class in creating the nation’s many regional gems in your home kitchen, you couldn’t ask for a better tour guide than Cathy Whims. In her debut cookbook, Cathy brings together dishes from Italy’s many and varied regions, united by her masterful interpretation of cucina povera―literally “food of the poor,” which means fresh produce, local meats, handmade pasta and pizza, and simple cooking methods. These recipes for drinks, appetizers, pasta, pizza, risottos, meat and fish, and desserts are united not by region but by feeling: everything is authentically Italian yet easy for the home cook to create no matter where they live. Step-by-step instructions demystify essential skills like how to make fresh pasta, cook a perfect risotto, and craft heavenly, light-as-a-cloud gnocchi. Readers will find tips and techniques from professional chefs and everyday home cooks, seasoned with Cathy’s always-engaging wit and reflections on history and on food, life, travel, and more.  Get a copy NOW!  Learn more about Cathy and try a couple of her summer recipes

About the Author

Chef Cathy Whims is a chef, restaurateur, and food-lover extraordinaire who studied with Marcella Hazan in Venice, Italy. At all three of her acclaimed restaurants, Whims’ elemental regional Italian cooking has earned her six consecutive nominations for James Beard Best Chef Northwest. She lives in Portland, Oregon.  Follow Cathy on Instagram @cathywhims.
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Good Life Guy’s Wine of the Week: Something light and refreshing from Italy
2023 Riva de la Rosa Vermentino
Grown predominantly along the sun-kissed coastal vineyards in Tuscany, Vermentino captures the essence of the Mediterranean Sea with its pronounced salinity, leading to a captivating phenolic finish. With notes of white flowers, stone, and Mediterranean spices, this complex and light-bodied white wine is persistent, full and well-balanced with nice minerality and bright acidity. Best served slightly chilled. ABV12.5%
Food Pairings: Light meats, fish, and foods that highlight green and herbal flavors.
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Aug 2 – Kansas Vodka & Wine

Posted on July 31, 2025 by Guy

 

This show is all about two fine products produced right here in Kansas!

My first guest this week is Troy Brooks, the man behind the Greatness Vodka label made here in Atchison Kansas.

Troy has an interesting story behind his brand.  This hard working, industrious young man has faced many obstacles and learned from them all.  It seems he was destined for Greatness in more ways than one. Follow Troy on Facebook

After having a lengthy meeting and discussing the vision of what he wanted to do, the distiller asked, “What will you call your brand?”. Troy responded with, “Greatness Vodka”. It was from this point on, Troy began the journey of building a vodka brand that not only stood for the rich and high-quality vodka but he also wanted the brand to represent the celebration of greatness. Not only Greatness Vodka but the celebration of greatness within us all. All those years when Troy was at his lowest point, he understood that he had to believe in the greatness he had within himself to get him to where he wanted to be. Learn more and celebrate GREATNESS!    Follow Greatness on Facebook

In the second half I’ll be chatting with Kirk Johnston from Shiloh Vineyards in Wakeeney Kansas.  Shiloh Vineyard is a small family-owned winery founded in 2008.

After traveling to the Israeli settlement of Shiloh, on a journey for their soul and wine, owners Kirk and Treva had came back to the plains of western Kansas with a new purpose, to create great wine. It’s no coincidence that the Shiloh settlement is the exact same elevation above sea level as Shiloh Vineyard. That’s why you’ll find the Hebrew from of the word Shiloh on every bottle.

The venue itself has been in Kirk’s family since 1921. What began as a dream for a vineyard has transformed into a full experience for guests. Renovating the old chicken coop into a tasting room, adding on a 1,500 square foot patio. Converting the barn, which was a working stables and hay storage just 5 short years ago, into a beautiful setting for receptions and dinner parties. This is truly a family affair, while restoring a piece of our family history and sharing it with our visitors. In 2020 Shiloh Vineyard had the opportunity to add Chris and Kym Heitke to their team. The four of them work together to create one-of-a-kind experiences whether you’re just stopping for a tasting or attending an event.

They make a great selection of wines from dry to sweet…

“Visit us today in the small town of WaKeeney, Kansas, where drinking exquisite wines is a daily occurrence. Even stay overnight! Call us to book your stay!”

Closed Mondays, Tuesday – Saturday 12-6, Sunday 1-6

LOCATION:  16079 M Road, WaKeeney, Kansas, 67672

This is a great destination getaway from Wichita, plan a visit today: shilohvineyard.com
Follow Shiloh Vineyards on Facebook    Plan your visit!

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Jul 26 – LIVE from Sonoma and Buena Vista winery

Posted on July 20, 2025 by Guy

This week I’m LIVE from Buena Vista winery with Brian Maloney, who serves as Direct of Winemaking for DeLoach Vineyards, JCB and Buena Vista Winery. Brian is a sixth generation California native California farmer and one of the first generation to shape the world in winemaking.

Brian’s great grandfather planted vineyards and founded a vineyard at the turn of the 20th century. He was born and raised in Sonoma County and his family has farmed for over 100 years. He attended UC Davis and right after worked for Greg La Follette at De Loach, and for Jean-Charles Boisset. He purchased the Buena Vista winery in Sonoma and they are bringing it back to life. Watch this video of JCB Live and learn more about Brian Maloney

Before there were vineyards in every valley north of San Francisco before Napa and Sonoma were household names before there was a California wine world at all, there was Buena Vista. Founded in 1857, Buena Vista is California’s first premium winery, and its history is as colorful as it is proud. Today, the legend is being re-born under the vision of Jean-Charles Boisset. Just outside the town of Sonoma, the original winery is now a California Historic Landmark, and home to our Winery, Tasting Room, and Visitor’s Center.  Learn more about Buena Vista

We will tell you all about Brian’s family history in winemaking, his journey in wine and long time relationship with Jean-Charles Boisset. We will also be tasting a few of Brian’s wines together.

Good Life Guy’s Wine of the Week:
2021 Buena Vista Napa Valley Cabernet
Sourced from vineyards from Yountville to St. Helena, this is a blend of Cabernet, Cabernet Franc, Petit Verdot and Misson grapes. The wine was aged for 28 months before being racked and aged an additional four months in French oak barrels, 40% new, for final aging. It was then bottled unfiltered.  The wine hails from vineyards throughout the Napa Valley, and is a rich and opulent Napa red wine with intensity, structure and power. It opens with rich aromas of black cherry and cardamom with a touch of black licorice. Spreading across the palate are flavors of red plum, black currant and cherry. The fine-grained tannins are silky and soft with a full-bodied mouthfeel and a long, lingering finish. ABV14.5%  Some great ratings: spw95  js94  we90

This wine is available at jacob Liquor Exchange on North Rock Road at a great price!

Order a case today, you can thank me later 🙂

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Jul 19 – Steven Raichlen “Project Griddle”

Posted on July 14, 2025 by Guy

My guest this week is New York Times best selling author Steven Raichlen with his latest book; “Project Griddle.”

Project Griddle: The Versatile Art of Grilling on a Flattop

From America’s bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do’s and don’t’s of grilling.

Prized for their accessibility and versatility—and because they’re so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. It traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. A gear chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs’ shortcuts, and some pitfalls to watch out for.  Get a copy NOW!

And then there are the recipes—each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods—egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. It’s Project Smoke for griddles—and don’t think of buying one without its guidance.

Hailed as America’s “Master Griller” (Esquire) and “the Julia Child of BBQ” (Los Angeles Times), Steven Raichlen has written 30+ books, which have won 5 James Beard Awards, 3 IACP Awards, and have been translated into 17 languages. Raichlen hosts four popular television series: Planet Barbecue, Project Fire, Project Smoke, and Primal Grill. He is an inductee into the Barbecue Hall of Fame and Taste Awards Hall of Fame.

Links

Good Life Guy’s Wine of the Week:
2021 Drew Valenti Ranch Syrah, Mendocino ridge, California
High on a Mendocino mountain, Jason and Molly Drew receive attention for Pinot Noir, but their sleek, fresh Syrahs are astonishing. Here, aromas of pine, mint leaf, black and green peppercorns and a firm mineral side underscores gorgeous fruit. Firm tannins linger on the finish with flavors of boysenberry, red currants, forest floor complimented by great cool climate black fruit.  ABV13% (remarkably low!)

Wine & Spirits 98 points

www.drewwines.com

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