THIS CONTENT IS FOR EDUCATIONAL PURPOSES REGARDING LIVE-FIRE COOKING TECHNIQUES AND CANNABIS INFUSION. IF YOU’RE WAITING ON ME YOU’RE LOAFING POOPERS! ADULT AUDIENCE 18+ ONLY! TODAY WE ARE MAKING A CHIMICHANGA FROM A LARGE GARLIC FLAVORED TORTILLA, BLACK BEANS REFRIED IN CANNABIS OIL FOR RICHNESS, GARNISHED WITH WEED LACED OIL, SLICED TOMATO AND SMOKED PORK BELLY WE DID IN A PREVIOUS VIDEO TO ILLUSTRATE THE VERSATILITY OF THIS PROTEIN. LARRY’S ESSENTIAL: RIGOROUS SMOKE PENETRATION AND TEMPERATURE REGULATION PROVIDE 100% CONTROL OVER THE BELLY PROTEIN’S TEXTURE AND FLAVOR PROFILE. SMOKED PORK BELLY IS FAR MORE THAN JUST TRADITIONAL BBQ. JAZZY SNAZZY TV MAGIC.#BARBEQUEMAN #MEXICOCUISINE #SMOKEDPORKBELLY #TECHNICALCOOKING #PITMASTER #LARRYSESSENTIAL #CANNABISBENEFITS

BARBEQUE MAN™: THE DEFINITIVE TECHNICAL BBQ AND CANNABIS COOKING ARCHIVE. 60 YEARS OF SMOKING FOODS EXPERIENCE. 3RD-GENERATION PITMASTER HERE WITH A MASTERCLASS IN TECHNICAL COOKING. 40+ YEARS OF LIVE-FIRE EXPERIENCE & COOKING WITH CANNABIS. HIS BBQ WEED COOKBOOK IS MASTERFUL AS HE IS HISTORIAN IN BOTH FIELDS OF EXPERTISE. WHILE WE MERGE TRADITIONAL SMOKING AND GRILLING MASTERY WITH EXPERT CANNABIS INFUSION TECHNIQUES, THERE IS NO FLUFF. NO BS. NO “HEY BRO” NONSENSE. JUST LARRY’S ESSENTIAL TECHNICAL EDUCATION FOR THE SERIOUS CULINARY STUDENT. FEATURING THE #STRAIGHTPOOP BBQ CANNABIS COOKING SERIES AND RESTORED VINTAGE CULINARY ADVENTURES TV SHOW EPISODES. LARRY GERBER, THE BARBEQUE MAN™, PIONEERED BBQ TELEVISION IN THE 1990s AND IS NOW DIGITIZING HIS FULL CULINARY ARCHIVE FOR A NEW GENERATION OF BBQ PITMASTERS, FOODIES AND GANJA FANS. JAZZY (HE MANAGED A JAZZ CLUB IN CHICAGO) SNAZZY TECHNIQUES. MASTERCLASS SMOKING ESSENTIALS, WEED INFUSION AND LIVE-FIRE EDUCATION. “IF YOU’RE WAITING ON ME, YOU’RE LOAFING!” 🎯

FOR A FREE ECOOKBOOK WRITTEN BY LARRY GO TO THE COMMENT SECTION AND CLICK THE LINK PINNED AT THE TOP… ENJOY IT ON ME, NO STRINGS ATTACHED!

WE TRULY APPRECIATE YOUR AUDIENCE! NEVER WILL YOU HEAR US ASK FOR DONATIONS, CASH APP, MEMBERSHIPS, OR ANY OTHER BS. WE FUND OUR OWN CONTENT! WE ARE PROS WITH DECADES OF CREATING CONTENT & FOOTAGE. WE HAVE BUDGETS COVERING PROVISIONS, LABOR, EDITING AND POST PRODUCTION COSTS. IN SO DOING WE SHOP FOR LARGE CUTS OF MEAT SO WE CAN CREATE VARIED VIDEO CONTENT PREPARING IT IN MANY DIFFERENT WAYS. AND, AS MUCH AS WE WANT TO BE OUTSIDE DAILY, WE ARE SLAVES TO SEASONAL FREEZING COLD WEATHER IN THE STATES WE RESIDE IN. THEREFORE TO AVOID SPOILAGE AND WASTE WE MAY HAVE TO BE FORCED TO DO VIDEOS INDOORS WHEN FIRST PLAN WAS TO BE OUTSIDE. WE CANNOT LOSE VIDEO CONTENT, WE WOULD BE CHEATING YOU AND THAT AIN’T HAPPENING WHEN I’M IN CHARGE!

MY PAPA DAVE OPENED CHICAGO’S FIRST BBQ MEAT MARKET AT 38TH AND STATE. HE TAUGHT ME LIVE FIRE COOKING 60 YEARS AGO. AS A 3RD GENERATION PIT MASTER, WHILST A TV CHEF I OPERATED A SUCCESSFUL CATERING COMPANY FOR 30 YEARS AND HAVE BEEN TEACHING SMOKING & GRILLING TECHNIQUES FOR 5 DECADES.

MY TRANSFORMATION: Since June 2020, I’ve lost 278 pounds without surgery, pills, or injections. Reversed type 2 diabetes (10.1 A1C to under 6). I’m living proof transformation is possible through real food, exercise, and cannabis as a senior citizen. I’m also 10 years clean from a 24-year opioid addiction.

⚠️ DISCLAIMER: FOR EDUCATIONAL PURPOSES ONLY! 18+ AUDIENCE ONLY. WE OPERATE IN STATES WHERE WEED IS LEGAL. WE ARE NOT TELLING YOU TO BREAK THE LAW! RECIPES CAN BE PREPARED WITHOUT CANNABIS—THE CHOICE IS YOURS, BUT THE BBQ IS AWESOME EITHER WAY!
— THE MANAGEMENT

#BARBEQUEMAN #PITMASTER #LIVEFIRECOOKING #RABBITRECIPE #TECHNICALARCHIVE #BBQ #CANNABISBENEFITS

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https://youtube.com/@AnthonyBourdainACooksTour?sub_confirmation=1

“The real action isn’t in the air-conditioned dining rooms. It’s on the street corners, under plastic tarps, where the grill is hot and the community gathers.”

Long before street food and night markets became a massive global trend, Anthony Bourdain knew that the truest expression of any culture’s cuisine happens right on the pavement. In this curated ‘A Cook’s Tour’ marathon from the early 2000s, follow a young Tony as he skips the tourist traps to pull up a plastic stool at the world’s best open-air stalls, midnight markets, and hidden alleys.

From Southeast Asia to Latin America and North Africa, this is a masterclass in street-level culinary anthropology.

🗺️ THE GLOBAL STREET & MARKET ITINERARY:

• THAILAND & SINGAPORE (S02E10, S02E11, S02E13): Tony dives headfirst into the ultimate street food capitals. Experience the buzzing hawker centers of Singapore, hop in a tuk-tuk for intensely spicy Northern Thai noodle stalls in Chiang Mai, and brave the chaotic midnight markets of Bangkok.
• VIETNAM (S01E03): Tony weaves through chaotic traffic on a motorbike to sample legendary roadside vendor meals and late-night street snacks in the heart of Saigon.
• CAMBODIA (S01E05): Explore the intense sensory overload of the open-air street markets in Phnom Penh, where local vendors sell everything from cooked insects to fresh local wild game delicacies.
• MEXICO (S01E15): Tony hits the ground in Oaxaca to navigate the sprawling, colorful open-air indigenous markets, eating traditional snacks right out of the baskets of local street vendors.
• MOROCCO (S01E12): Step back in time inside the ancient walled medina of Fes. Watch Tony walk the tight, bustling alleyways of the local souks to sample street-level delicacies and traditional pastries.
• BRAZIL (S02E03): Experience the vibrant rhythm, deep history, and unique flavors of the Afro-Brazilian street food markets in Salvador da Bahia.

✨ If you love vintage food television, raw travel documentaries, and the unmatched legacy of Anthony Bourdain, hit that LIKE button, leave a COMMENT, and SUBSCRIBE for more epic marathons!

0:00 – Singapore: Hawker Centers & Midnight Markets
8:12 – Geylang Serai Market, Singapore
16:31 – Sin Huat Eating House, Singapore
23:26 – Chiang Mai, Thailand
41:36 Huen Phen Restaurant, Chiang Mai, Thailand
1:01:17 Banana Leaf Apollo Restauraunt, Singapore
1:08:45 – Ho chi Minh City, Vietnam: Late-Night Saigon Motorbike Eats
1:23:43 Huong Run Restaurant, Ho Chi Minh City, Vietnam
1:28:54 – Cambodia: The Open-Air Markets of Phnom Penh
1:37:14 – Central Market Phnom Penh, Cambodia
1:45:30 Angkor Wat Temples, Siem Reap, Cambodia
1:49:06 – Oaxaca, Mexico: Sprawling Oaxacan Indigenous Bazaars
2:09:13 – Casablanca, Morocco: Winding Souks of the Fes Medina
2:29:18 – Brazil: Afro-Brazilian Street Food in Salvador da Bahia

#AnthonyBourdain #ACooksTour #StreetFood #NightMarkets #HawkerCenter #StreetFoodMarathon #TravelDocumentary

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Congress MP Shashi Tharoor criticized the government’s handling of the CJP protest near Parliament, questioning the use of a lathi-charge against demonstrators and demanding a discussion on the alleged NEET paper leak. Tharoor said Parliament should be a forum for debate, not merely a “notice board” for passing government bills. He also accused the Centre of avoiding discussions on key public issues, including the alleged Ram temple donation theft, during the Monsoon Session.

#ShashiTharoor #Parliament #NEET #NEETPaperLeak #MonsoonSession #Congress #CJP #Politics #BreakingNews #IndiaNews

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세계 1위 버번 짐빔이 켄터키 공장 가동을 멈췄습니다. 맥주 2위 하이네켄은 6천 명을 자르겠다고 했고요. 세계 술 회사 50곳에서 날아간 돈이 1,230조 원, 삼성전자 한 개 값에 육박합니다. 수백 년을 버틴 서양 술 제국이 통째로 흔들리는 중이에요.

그런데 이 폐허 위에서, 200년 넘은 조니워커도 앱솔루트도 바카디도 다 제치고 25년째 세계 1등을 지키는 술이 딱 하나 있습니다. 우리 초록병 소주예요. 세계 최고 술 회사들이 공장 문을 닫는 바로 그 순간에, 한국 소주는 오히려 미국을 최대 시장으로 삼고 세계를 넓혀 가고 있습니다.

어떻게 이게 가능했을까요? 답은 1998년, 미국에서 밥 팔던 우리 이민 1세대가 얻어낸 법조문 한 줄에 있었습니다.

📌 다루는 내용
• 짐빔 공장 정지·하이네켄 6천 명 감원 — 세계 술 제국이 무너지는 진짜 규모
• 뒤집힌 통념: 술을 제일 안 마시는 건 20대가 아니라 나이 든 세대였다
• 일본 사케의 몰락, 그리고 국세청이 “제발 술 좀 마셔 달라” 공모전을 연 사연
• 담배 25년 전쟁이 증명한 것 — 산업은 죽지 않고 ‘자리를 옮긴다’
• 새 자리는 어디로? 미국 -18% vs 인도 +38%, 그리고 무알코올의 부상
• 소주 최대 시장이 일본이 아니라 미국인 이유
• 국내 실패작 자몽에이슬이 수출 1위 품목이 된 반전
• 순하리 미국 48개 주 진출, 오징어게임 참이슬 4주 4,200만 병
• 1998년 캘리포니아 법조문: 수억 원짜리 면허 vs 134만 원짜리 면허
• 진로 25년 연속 세계 1위의 뿌리, 그리고 100년 만의 첫 해외 공장

⏱ 타임스탬프
0:00 냉장고 속 그 초록병이 세계에서 제일 뜨거운 술이라면
2:48 세계 술 판매량 3년 연속 감소, 와인이 위스키에 밀렸다
3:30 일본 사케의 몰락 — 정점의 3분의 1도 안 남았다
4:26 통념 격파 ① 요즘 젊은 애들이 안 마셔서?
7:26 일본 국세청이 “술 좀 마셔 달라” 공모전을 열었다
8:02 40년 전 미국도 똑같았다 — 그런데 정점으로 못 돌아왔다
8:43 담배 25년 전쟁이 남긴 교훈, 그리고 신문은 왜 망했나
11:04 그럼 새 자리는 어디로 갔나 (미국 -18% vs 인도 +38%)
11:57 가장 극적으로 판을 뒤집은 술, 한국 소주
13:34 국내에선 폭망했던 자몽에이슬의 반전
14:42 순하리 미국 48개 주, 손흥민 구장의 소주 바
16:17 1998년 그 법조문 한 줄
17:03 수억 원과 134만 원, 이 격차가 보이십니까
17:35 로스앤젤레스에서 밥 팔던 사람들이 주 의회 문을 두드렸다
19:07 조니워커·앱솔루트를 제친 25년, 진로
20:36 진로가 일본 1위에 오른 건 IMF 1년 전이었다
21:05 100년 만의 첫 해외 공장, 베트남
21:12 자리는 사라지기만 하는 게 아니었습니다

📚 참고자료
[세계 주류시장·기업]
– Bloomberg「Shift in Drinking Habits Wipes $830 Billion Off Alcohol Stocks」(2025.10.30)
– The Spirits Business / WDRB「Jim Beam pauses distillation at Clermont for 2026」(2025.12)
– Heineken FY2025 Results (인력 7% 감원)
– IWSR 글로벌 데이터 (2025년 물량 -2%, 3년 연속) 및 10년 전망 (인도 +38% / 미국 -18%)
[세대·음주 추세]
– IWSR Bevtrac「Boomers become the generation of moderation」(2026.07)
– Gallup「U.S. Drinking Rate at New Low 54%」(2025.08)
[일본·역사·예측]
– 일본 국세청 주류 출하량 통계 / 「Sake Viva!」 공모전 (2022)
– NIAAA Surveillance Report (미국 1인당 알코올 소비 1981→2021)
– WHO「Tobacco trends report」(2025.10) / 필립모리스 2026.05 사상 최고가
[K-소주·법조문]
– California Business and Professions Code §23398.5 (Stats. 1998, Ch. 204)
– Drinks International「Millionaires’ Club — JINRO 25년 연속 1위, 9,450만 상자」(2026.06)
– 관세청 수출입무역통계 (2024 소주류 수출 2억 달러, 미국 1위)
– 하이트진로 과일소주 수출·베트남 공장 / 롯데칠성 순하리 미국 확장

#K소주 #세계술시장 #진로 #하이네켄 #위스키

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