Interview with Ray Lampe from Dr. BBQ – St. Petersburg Foodies Podcast Episode 95

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Interview with Ray Lampe from Dr. BBQ – St. Petersburg Foodies Podcast Episode 95

Interview with Ray Lampe from Dr. BBQ

Welcome to the St. Petersburg Foodies Podcast Episode 95! On today’s episode, we have an interview with Ray Lampe and get up-to-date on Dr. BBQ the Restaurant, along with discussing his latest TV series, judging BBQ competitions, and we talk knives, cooking and barbecue rubs. At the top of the show, we’ll have news and trends from the food and restaurant world including, openings and closings of St. Pete restaurants, price fixing in the meat industry, iguanas are the new chicken, and egg salad sandwiches are making a comeback.

Listen right here with our player above, or use your favorite podcast listening app below.

Ray "Dr. BBQ" Lampe
Ray “Dr. BBQ” Lampe

The St. Petersburg Foodies Podcast features interviews with chefs, restaurateurs, sommeliers, bartenders, and more, and covers the burgeoning food scene in St. Petersburg, Florida. Episodes air every Tuesday.

This episode of the St. Petersburg Foodies Podcast is brought to you by Noble CrustPacific Counter, Buya Ramen, and Engine No. 9. Please keep them in mind the next time you are hungry for some fantastic food.

Our announcer is Candice Aviles from Food for Thought  and Channel 10 News. Our theme music is provided by The Chris Walker Band.

Dr. BBQ the Restaurant

Dr. BBQ the guy

Ray Lampe on Episode 25, Feb 19, 2019

Ray Lampe on Episode 26, Feb 26, 2019

Ray Lampe Interview

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DISCLAIMER: Kevin, Lori, Abby, Haley, Lindsey & Mahika do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner. We do not include any large national or regional chains in our ratings and reviews. We focus on independent locally owned eateries exclusively.

PLEASE NOTE: Reviews reflect a certain moment in time. Some restaurants stay extremely consistent over many years, and some change for the better or worse. Some things that may change are: chefs, recipes, food suppliers, ingredients, philosophies, ownership, etc. We always hope that you have the same good, or great experience we had.
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