Rob Burmeister's guest appearances

Rob Burmeister

Beats and Eats

WCBJ Radio

The Grindhouse Radio

Tami Stronach

Adam Poch

Bill Clinton

Daniel Cudmore

Jason Moore

Rob Paulsen

Sean Schemmel

Harley Morenstein

Rikki Rockett

Hillary Clinton

LeBron James

George Takei

Megyn Kelly

Bobbie Brown

Jon Stewart

OwlTail

This is the one where Kim, Zambo, and Brimstone discuss everything about what's new in pop culture, entertainment in the world and so much more. Apart from the usual banter, Kim and Zambo get challenged to another episode of 'Minced', this time with The Culinary Renegade, Chef Rob Burmeister. The gang discusses their experience with Rogue One and the GHR Premiere of the film.  Enjoy!

12-15-16: Rob Burmeister

The "virtual lounge" is proud to welcome one of kind chef Rob Burmeister to Beats &amp; Eats. Ty and Nick talk to the Chopped &amp; Cutthroat Kitchen star about life in reality tv, running a kitchen, and much much more. It's a lively discussion with a true original! Just wait until you hear Rob's entry into the Beats &amp; Eats cookbook. So sit back, relax, and enjoy this discussion with the man who calls himself the culinary renegade. Anyone for SPAM? SHOW NOTES: Check out the Beats &amp; Eats Celebrity Cookbook Series Subscribe to Beats &amp; Eats on iTunes | Stitcher | Download FREE Mobile APPHELP B&amp;E - Take our Audience Survey Sign up for the B&amp;E E-Blast &amp; receive recipes in your inbox Follow B&amp;E on Facebook | Twitter | Google+ | Virtual Lounge Discussion GroupFollow Nick Gelso on Twitter | Facebook | Pinterest | Google+Follow Ty Ray on Twitter Chef Information: Follow Chef Rob Burmeister on Facebook | Twitter | Podcast    COOKBOOK #5: CHEF BURMEISTER RECIPE:Download Chef Rob's recipe by clicking the "e" in botton right corner of app. BLOOMING ONION FRIED CHICKEN &amp; SAVORY HORSERADISH DIP CHEDDAR WAFFLES WITH CINNAMON THYME HONEYWAFFLE BATTER: 2 eggs 2 cups all-purpose flour 1 3/4 cups milk 1/2 cup vegetable oil  . 1 tablespoon white sugar  4 teaspoons baking powder  . 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 cup shredded cheddar cheese 1 cup Blooming Onion Dip  DIRECTIONS: Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. BLOOMING FRIED CHICKEN  4 cups vegetable oil 4 boneless chicken thighs 1 Blooming Onion 1 cup flour ¼ cup corn meal 1 tsp salt 1 tsp pepper ½ tsp cayenne pepper ½ tsp dried thyme 1 ½ cups buttermilk 4 eggs  Put oil in a large cast iron skillet and heat to about 300 degrees. Re Fry the blooming onion a little so it becomes crispy. Let cool. In a food processor blend the onion until it’s a little crushed up. Put onion , ¾ cup flour, corn meal, salt, pepper, cayenne, and dried thyme all together in a large bowl. In a separate bowl whip the eggs and buttermilk together. In another bowl put ¼ cup flour.  Pound out chicken thighs so they are about 1 inch thick. Salt and Pepper the chicken and dredge them in flour. Then dip back in egg milk mixture. . Now Put chicken in the onion, flour, corn meal mixture and make sure you roll it around so all parts of chicken are covered. You can even press it down a little. Put chicken in oil and fry on each side for about 3 minutes each side. If its smoking you can lower the heat.  Take chicken out and put on a paper towel or brown paper to take the excess oil off. CINNAMON THYME HONEY  1 CUP CLOVER HONEY 1 BUNCH FRESH THYME 1 CINNAMON STICK  HEAT up honey with fresh thyme and cinnamon stick. Let sit for about 15 minutes. Serve warm waffle with chicken on top and drizzle with warm honey - Serves 4

The "virtual lounge" is proud to welcome one of kind chef Rob Burmeister to Beats &amp; Eats. Ty and Nick talk to the Chopped &amp; Cutthroat Kitchen star about life in reality tv, running a kitchen, and much much more. It's a lively discussion with a true original! Just wait until you hear Rob's entry into the Beats &amp; Eats cookbook. So sit back, relax, and enjoy this discussion with the man who calls himself the culinary renegade. Anyone for SPAM? SHOW NOTES: Check out the <a href="http://beatsandeats.net/category/be-bite/chef-cookbook-interviews/" rel="nofollow" target="_blank">Beats &amp; Eats Celebrity Cookbook Series </a>Subscribe to Beats &amp; Eats on <a href="http://www.beatsandeats.net/itunes" rel="nofollow" target="_blank">iTunes</a> | <a href="http://www.beatsandeats.net/stitcher" rel="nofollow" target="_blank">Stitcher</a> |<a href="http://www.beatsandeats.net/iosfree" rel="nofollow" target="_blank"> Download FREE Mobile APP</a>HELP B&amp;E - <a href="http://www.podtrac.com/audience/start-survey.aspx?pubid=FDRsCMCH9zw$&amp;ver=short" rel="nofollow" target="_blank">Take our Audience Survey </a>Sign up for the <a href="http://visitor.r20.constantcontact.com/d.jsp?llr=nito4uoab&amp;p=oi&amp;m=1115248086285&amp;sit=6ljtqxgib&amp;f=d5f164e4-90fc-429f-a5d3-565fca9a463a" rel="nofollow" target="_blank">B&amp;E E-Blast &amp; receive recipes in your inbox </a>Follow B&amp;E on <a href="http://www.facebook.com/beatsandeatspodcast" rel="nofollow" target="_blank">Facebook</a> | <a href="http://www.twitter.com/beatneats" rel="nofollow" target="_blank">Twitter</a> | <a href="http://www.beatsandeats.net/google+" rel="nofollow" target="_blank">Google+ </a>| <a href="http://www.beatsandeats.net/virtuallounge" rel="nofollow" target="_blank">Virtual Lounge Discussion Group</a>Follow Nick Gelso on <a href="http://www.twitter.com/clns_nick" rel="nofollow" target="_blank">Twitter</a> | <a href="http://www.facebook.com/nick.gelso" rel="nofollow" target="_blank">Facebook</a> | <a href="http://www.pinterest.com/nicholasgelso/" rel="nofollow" target="_blank">Pinterest</a> | <a href="https://plus.google.com/u/0/" rel="nofollow" target="_blank">Google+</a>Follow Ty Ray on <a href="http://www.twitter.com/coug88" rel="nofollow" target="_blank">Twitter</a> Chef Information: Follow Chef Rob Burmeister on <a href="https://www.facebook.com/profile.php?id=1191352277&amp;fref=ts" rel="nofollow" target="_blank">Facebook</a> | <a href="http://www.twitter.com/sichefrob" rel="nofollow" target="_blank">Twitter</a> | <a href="http://www.blogtalkradio.com/thewackonetwork/2014/05/27/chewing-the-fat-with-big-and-beefy-bbq-editionbeth-taylor-hk12-chef-review" rel="nofollow" target="_blank">Podcast</a>  COOKBOOK #5: CHEF BURMEISTER RECIPE: Download Chef Rob's recipe by clicking the "e" in botton right corner of app. <a href="http://beatsandeats.net/wp-content/uploads/2014/05/Bermeister-Cookbook5-5-30-14.png" rel="nofollow" target="_blank"></a>BLOOMING ONION FRIED CHICKEN &amp; SAVORY HORSERADISH DIP CHEDDAR WAFFLES WITH CINNAMON THYME HONEYWAFFLE BATTER: <ul> <li>2 eggs</li> <li>2 cups all-purpose flour</li> <li>1 3/4 cups milk</li> <li>1/2 cup vegetable oil</li> <li> . 1 tablespoon white sugar</li> <li> 4 teaspoons baking powder</li> <li> . 1/4 teaspoon salt</li> <li>1/2 teaspoon vanilla extract</li> <li>1 cup shredded cheddar cheese</li> <li>1 cup Blooming Onion Dip</li> </ul> DIRECTIONS: Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. BLOOMING FRIED CHICKEN <ul> <li>4 cups vegetable oil</li> <li>4 boneless chicken thighs</li> <li>1 Blooming Onion</li> <li>1 cup flour</li> <li>¼ cup corn meal</li> <li>1 tsp salt</li> <li>1 tsp pepper</li> <li>½ tsp cayenne pepper</li> <li>½ tsp dried thyme</li> <li>1 ½ cups buttermilk</li> <li>4 eggs</li> </ul> Put oil in a large cast iron skillet and heat to about 300 degrees. Re Fry the blooming onion a little so it becomes crispy. Let cool. In a food processor blend the onion until it’s a little crushed up. Put onion , ¾ cup flour, corn meal, salt, pepper, cayenne, and dried thyme all together in a large bowl. In a separate bowl whip the eggs and buttermilk together. In another bowl put ¼ cup flour.  Pound out chicken thighs so they are about 1 inch thick. Salt and Pepper the chicken and dredge them in flour. Then dip back in egg milk mixture. . Now Put chicken in the onion, flour, corn meal mixture and make sure you roll it around so all parts of chicken are covered. You can even press it down a little. Put chicken in oil and fry on each side for about 3 minutes each side. If its smoking you can lower the heat.  Take chicken out and put on a paper towel or brown paper to take the excess oil off. CINNAMON THYME HONEY <ul> <li>1 CUP CLOVER HONEY</li> <li>1 BUNCH FRESH THYME</li> <li>1 CINNAMON STICK</li> </ul> HEAT up honey with fresh thyme and cinnamon stick. Let sit for about 15 minutes. Serve warm waffle with chicken on top and drizzle with warm honey - Serves 4

B&E Cookbook: CHOPPED Chef Rob Burmeister | Unique & Easy Chicken Recipe | Original Home Cookin' Ideas