Que The Mic

In this week's episode we do a detailed debrief of Darren's BBQ competition in Kansas, we break down how our phones are always listening with Randy, and how Emma is "One of the guys". It's a great episode with a little bit of something for everyone, as always!

In this week's episode we recap Darren's BBQ competition in Altoona, what things Randy has been observing lately, and some food Emma tried on her trip to Virginia!

In this week's episode we get in to how one restaurant owner leverages AI platforms like Claude, ChatGPT, and Google Gemini to overhaul operations, cut costs, and spark innovation—all in a single week. If you're tired of guesswork and want practical, real-world strategies to automate your business, this episode is your blueprint to stay ahead in an AI-driven world. We dive into explosive examples: using AI for route optimization with just a few clicks, designing custom schematics for walk-in coolers, and creating social media plans that actually work—without the guesswork.

In this week's episode we have a special guest, THE Kyle Johnson AKA T-Rex! We get in to Darren and Kyle's weekend at a BBQ Competition, Randy's highs and lows of the food truck, and how AI is a blessing and a curse. It's a great episode with a little bit of something for everyone!

Imagine running a successful food truck festival for 22,000+ people while keeping your cool—and learning the behind-the-scenes secrets that even seasoned vendors keep under wraps. We break down how to handle customer disputes, boost merchandise sales, and tweak recipes for maximum profit—all with practical tips you can implement right away. Plus, we share hilarious stories about merchandise mishaps, the latest tips on negotiating at auctions, and the nuts and bolts of managing food costs and marketing in today’s fast-paced world.

In this week's episode we do a little bit of catching up, talk about what's to come, and of course we have a a BIG BIG SURPRISE FOR YOU! Check it out at www.quethemic.com!

In this week's episode we share hilarious, bizarre, and surprisingly insightful tales from their recent weekends, revealing counterintuitive tips you won’t hear anywhere else. We break down secret techniques from competitive BBQ teams, from slices vs. pulls to bacon layers you never knew about, and how these little details can make or break your next contest. It isn’t just about food and drinks—it’s about uncovering the hidden strategies that can give you an edge, whether you’re competing, running a business, or just trying to survive a crazy week. The stories warn what happens when plans go sideways, but also highlight the fun and opportunities hidden in the chaos.

In this week's episode we navigate the unpredictable chaos of a beef expo weekend, sharing wild stories and practical insights. From unexpected $2,000 surprises to the art of selling out mac and cheese and tacos, this episode reveals the truth behind managing food stalls in unpredictable weather, staffing challenges, and handling quirky customer demands. Perfect for food truck owners and BBQ competitors, discover strategies for maximizing sales, efficient service, and turning chaos into opportunity. Tune in for laughs, lessons, and a blueprint for thriving when everything goes wild.

In this week's episode we were in a little bit of a silly goofy mood. As always there was a little bit of business, a lot of BBQ, and even more WTF moments then we could count. From new words of the day, to BBQ safety, all the way to learning how to swim. There really is something for everyone.

In this week's episode, we get into the unconventional strategy of embracing "ugly food" to win barbecue competitions. Darren shares stories from his recent Texas contest where intentionally rough-looking dishes outperformed their polished counterparts, revealing the surprising thoughts behind judging. We also got in to additional discussions on Texas-style camaraderie, judging protocols, and even a fun segment on making homemade sprinkles. This episode is packed with humor, practical tips, and a fresh perspective on competitive cooking.