252. Dirty Margarita
The guys sample a buzzy martini-margarita hybrid. It's brine time!
DIRTY MARGARITA RECIPE:
1.5oz/45ml TEQUILA BLANCO
.85oz/25ml TRIPLE SEC
.85oz/25ml LIME JUICE
.33oz/10ml OLIVE BRINE
Pour all ingredients into a cocktail shaker, shake well with ice and strain into a chilled martini glass.
G...
Full Show Podcast for April 3, 2023
Rabbit Rabbit Rabbit! Our first show of the month is jam-packed with Pat breaking his guitar, Brine Time™, waxy mustaches, and The Warren Report on Lucy the Elephant!
Enjoy every segment of today's BOB & TOM Show. Join Tom Griswold, Chick McGee, Kristi Lee, Josh Arnold, Pat Godwin, and Willie Gri...
Episode 4 - Brine Time
On the latest episode of the Bulrush, we get the lowdown on the snowplow situation in Delta!
We chat with Jay Tattrie, Manager of Engineering Operations, and Vern Zimmerman, Roads Superintendent, about how the City of Delta prepares for snowy season and the day-of activities of Engineering Opera...
Brine Time Anytime
We're taking on listener questions this season of Smidgen, and on this episode it's all about BRINE. Wet brine? Dry brine? What proteins can be brined? Our question comes from Caroline and to answer, Red Stick Spice Company store owner and Smidgen host Anne Milneck brings on Rhonda and Danny Titu...
Home cured ham: how to brine a ham
One of the great things about raising your own pigs is having a full freezer after hog butchering is done. And while we all love homemade bacon, ham is a favorite as well. So let me share with you how we brine a ham (and then smoke it!) here at our farm.
(Don’t want to read all the words? This b...
Episode 104–I Want to Know What Love Is
Enjoy the photo. I spent five bucks on it. You’re welcome.
First up: A Hat Tip to Jeremiah Coughlin of the podcast Brine Time, a podcast dedicated (but not limited to) the Portland (OR) Pickles baseball team. He wanted to hear about some Foreigner, and coincidentally I just picked up a copy...
Home cured ham: how to brine a ham
One of the great things about raising your own pigs is having a full freezer after hog butchering is done. And while we all love homemade bacon, ham is a favorite as well. So let me share with you how we brine a ham (and then smoke it!) here at our farm.
While most people think of ham as a gia...
Feker on Food: Microplastics and Brine Time (8/20/26)
Feker on Food: Microplastics and Brine Time (8/20/26) by 96.5 WKLH
