Arts:Food
Pit Life BBQ's John Maguire (aka Johnny Mags) and Michael Massiglia (aka Messy Mike) talk to Rick Lemay from Lemay & Sons on the phone and Chris from Eastwind Farms in the studio.
Gather round the pit each week as our hosts Johnnie Mags and Messy Mike discuss all things barbecue. They will cover technique, ingredients, equipment and much more. Fire up the smoker, sit back, relax and give us a listen.
This week the crew discusses:
- Lemay & Sons in Goffstown has a slaughterhouse and butcher shop
- Lemay & Sons does game processing
- Where would you get an emu?
- What’s Rick’s favorite meat to cook?
- How many pig roasts do they do per week during the summer months?
- What is the busiest season for meat processing?
- Do I need to preorder my pigs?
- Mike shares a story about shopping at Lemay & Sons
- Can I get some bacon at Lemay & Sons?
- What about smoked cheese?
Join us at the BBQ Pit. The Pit Life BBQ is a member of the United Podcast Network and is recorded live in front of a studio audience at the Studio 21 Podcast Café upstairs at Two Guys Smoke Shop in Salem, NH.
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