{"id":85869,"date":"2023-07-23T18:22:00","date_gmt":"2023-07-23T16:22:00","guid":{"rendered":"https:\/\/podcast.rs\/?p=85869"},"modified":"2023-07-26T01:04:53","modified_gmt":"2023-07-25T23:04:53","slug":"ep-047-marin-rudic-o-teksaskom-rostilju-in-smoke-we-trust-bbq","status":"publish","type":"post","link":"https:\/\/podcast.rs\/en\/ep-047-marin-rudic-o-teksaskom-rostilju-in-smoke-we-trust-bbq\/","title":{"rendered":"EP 047 &#8211; Marin Rudi\u0107, o teksa\u0161kom ro\u0161tilju, In Smoke We Trust BBQ"},"content":{"rendered":"<p>Produkcija: www.podcast.rs<\/p>\n<p>Partneri: www.metro.rs<\/p>\n<p>Razgovarao sam sa Marinom Rudi\u0107em, osniva\u010dem koncepta In Smoke We Trust BBQ, u okviru kog se bave teksa\u0161kim stilom ro\u0161tilja. <\/p>\n<p>Razgovarali smo o tome \u0161ta je teksa\u0161ki ro\u0161tilj &#8211; \u0161ta bbq i za\u0161to \u201csmoke-ovanje\u201d a ne dimljenje\u2026 pri\u010dali smo u detalje o rezovima mesa kao \u0161to su brisket, pork butt (osnova za pulled pork ili drpanu svinjetinu).. kako izgleda proces smokovanja, koliko je zanatski i fizi\u010dki zahtevan i za\u0161to je svaki komad mesa koji iza\u0111e iz smokera &#8211; jedinstven? Najavili smo otvaranje nove lokacije u kojoj \u0107ete mo\u0107i da u\u017eivate u klasi\u010dnim komadima kao i specijalima &#8211; kobasicama, burgerima, rebarcima, takosima i svemu onome o \u010demu ljubitelji mesa svakodnevno ma\u0161taju.. u\u017eivajte u razgovoru!<\/p>\n<p><\/p>\n<p>Podr\u017eite kreiranje podkasta na BuyMeACoffee ili Patronu i u\u017eivajte u ranom pristupu epizodama kao i ekskluzivnim bonus sadr\u017eajima: <\/p>\n<p>https:\/\/www.buymeacoffee.com\/umamisegrt <\/p>\n<p>https:\/\/www.patreon.com\/umamisegrt<\/p>\n<p>Instagram: <\/p>\n<p>https:\/\/www.instagram.com\/insmokewetr&#8230; <\/p>\n<p>https:\/\/www.instagram.com\/metro_srbija <\/p>\n<p>https:\/\/www.instagram.com\/umami_segrt <\/p>\n<p>P.S. nemojte slu\u0161ati na prazan stomak! <\/p>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Produkcija: www.podcast.rs Partneri: www.metro.rs Razgovarao sam sa Marinom Rudi\u0107em, osniva\u010dem koncepta In Smoke We Trust BBQ, u okviru kog se bave teksa\u0161kim stilom ro\u0161tilja. Razgovarali smo o tome \u0161ta je teksa\u0161ki ro\u0161tilj &#8211; \u0161ta bbq i za\u0161to \u201csmoke-ovanje\u201d a ne dimljenje\u2026 pri\u010dali smo u detalje o rezovima mesa kao \u0161to su brisket, pork butt (osnova&#8230;<\/p>","protected":false},"author":3,"featured_media":43760,"comment_status":"close","ping_status":"closed","sticky":false,"template":"","format":"audio","meta":{"footnotes":""},"categories":[336],"tags":[],"class_list":["post-85869","post","type-post","status-publish","format-audio","has-post-thumbnail","hentry","category-umami-segrt","post_format-post-format-audio"],"_links":{"self":[{"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/posts\/85869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/comments?post=85869"}],"version-history":[{"count":1,"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/posts\/85869\/revisions"}],"predecessor-version":[{"id":85870,"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/posts\/85869\/revisions\/85870"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/media\/43760"}],"wp:attachment":[{"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/media?parent=85869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/categories?post=85869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/tags?post=85869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}