This might be the most chaotic, unplanned, laugh-filled live episode we’ve ever recorded.
We set up at The Crushed Grape in Grand Rapids, turned on the mics, and let the crowd take over — and the result was pure magic.

In this episode of The BRUH Foodcast, Mike and Tony go fully off-script as customers, wine tasters, rum-curious newcomers, cheetah-girls-in-training, and even a licensed therapist grab the mic and ask us everything.

No prep.
No plan.
Just real people, real questions, and real drinks.

You’ll hear:

🍷 A 40-year rum comeback — Rebecca takes her first sip of rum since age 17
😂 The debate of the night: Which food is truly non-perishable?
🔥 A Louisiana childhood food story that will make you crave gumbo immediately
🥧 Sweet potato pie vs. pumpkin pie (and the controversy that followed)
🥪 What is “ham salad,” and why is it a Pittsburgh childhood delicacy?
🍯 A heated argument about who actually knows how to make Kool-Aid correctly
🌭 The great Midwest mystery: Why Chicago sausage hits different
🍳 How to properly cook an egg — fried, scrambled, poached… and with mayo??
🦞 The ONLY correct way to make a lobster roll (and why Boston betrayed us)
🚗 A surprise car segment: Are Range Rovers trash… or elite? (We settle it)

Plus:
Tony creates a brand-new original cocktail LIVE — The Broasis — a tiki drink so good the parking lot fell silent.

This is food, drinks, culture, chaos, community, and straight-up good vibes.
If you’ve ever wondered what happens when you hand strangers a microphone… this is it.

Episode 14: Gina Ferwerda — “Meals from the Mitten,” Meijer Food Stage, & Great Lakes flavors (Spotify/Apple/YouTube episode description)

Michigan cookbook author, TV personality, entrepreneur, and creator of Meals from the Mitten—Gina Ferwerda—joins BRUH just ahead of her culinary demos on the Meijer Food Stage at the Grand Rapids International Wine, Beer & Food Festival (Nov 21–22).

We get into:

• Fresh, coastal-inspired Great Lakes cooking & approachable holiday boards

• Gina’s SILVER Spices (including Tequila-Barreled Smoked Sea Salt)

• “Festive Bruschetta & Pairings Board” with Michigan favorites like Stone House Bread (Traverse City), Grady’s Garden Salsa, and Downriver Chip Company

• Adventure cooking (yes… muffler meatballs), pellet smokers vs. wood/charcoal, and tailgate leftover egg bakes

• RV resorts vs. RV living, Silver Lake Sand Dunes, and festival pro-tips (pace yourself—and eat!)

🎟 Festival info: Grand Rapids International Wine, Beer & Food Festival — Nov 21–22
🍳 Gina’s world: Meals from the Mitten • SILVER Spices • Nom News

Chapters
00:00 Cold open & tech shenanigans
02:05 Who is Gina Ferwerda
08:45 Wine, Beer & Food Fest preview (Meijer Food Stage)
18:20 Holiday bruschetta & Michigan pairings
29:10 Adventure cooking & “muffler meatballs”
41:00 Smoked meats, pellets, & the perfect wrap temp
52:30 Tailgate → breakfast egg bake
1:00:10 Silver Lake invite & closing

Hashtags:
#GinaFerwerda #MealsFromTheMitten #GrandRapids #GreatLakesCooking #WineBeerFoodFestival #Meijer #MichiganFood #Podcast

We’re officially weekly and live at 9 PM ET—and yes, we accidentally didn’t press record the first time. Robfather, come home.

This episode:

• Weight-loss accountability: 201 → 201 (goal 190)

• Cooking Club recap: aglio e olio (gluten-free)

• Guest: Nate (Drink GR) — previewing the GR International Wine, Beer & Food Festival (Nov 21–22, DeVos Place):

  • Sober-curious talks (Fri 5:30, Sat 5:30) + Made in the Mitten spirits (Sat 4:00)

  • NA shoutouts: Toast, Clever Mocktails (piña colada & mojito), Blind Tiger, and a German NA white from the Selbach family

• Libation Station: tequila flight (Ocho, Fortaleza, Lost Lore) vs. piña colada mocktail; Herradura cameo

• Smasher Pass: takeout orange chicken—you smashing or passing?

• Listener Qs:

  • The pizza slice back-bite dilemma

  • Mocktails leveled up with 2–1–1 balance, fresh citrus, quality syrups, and big garnish energy

• Cooking Club Assignment: a weeknight chicken entrée (≤ 1 hour) with veg + starch/legume. Tag us and we’ll feature you.

Subscribe, rate, and share. More at bruhpodcast.com.

We’re back and officially weekly! Episode 12 is packed — Tony B and Mike V break down their first live show at The Crushed Grape, shout out their first sponsor (Samsons Haircare from Kalamazoo), and share a live review of Stock the Bar Vodka from Grand Rapids’ own Darrell Rees.

Then it’s onto Libation Station, a new Cooking Club challenge, and a wild rundown of what’s Hot & Not in Michigan — including the long-awaited comeback of Hot ‘n Now and the controversial take on pumpkin farms in 75-degree weather.

🍸 Live events. Local flavor. Dad energy.
🎙️ Every Wednesday at 9PM EST live on YouTube.
📍 New episodes drop Fridays.
🖥️ Visit bruhpodcast.com

The BRUH boys are back—streaming live and bringing the chaos. Tony’s mixing up a killer cocktail called Peaches Be Crazy (sage, peach, bourbon, fried sage garnish—trust us, it’s 🔥), while Michael shares his one-armed dad weight-loss hack. We dive into:

• 🥃 Libation Station – peach + sage bourbon smash

• 🥩 Local Shoutout – Bailey’s Meats (Schoolcraft, MI) + MOO-ville Ice Cream

• 🍕 Michigan Food Talk – Detroit pizza, Coney dogs, pasties & apples

• 🧀 Sheet Pan Nachos – how we build them, toppings that slap, and why lettuce actually matters

• 🍑 Pop Culture – The Bear’s omelet, Gordon Ramsay at Burger King, and why Michigan peaches beat Georgia’s

• 📣 Announcement – Catch us LIVE at Harvest Fest 2025 in Grand Rapids at The Crushed Grape

It’s food, drinks, dad jokes, and a little Midwest madness. Come hungry.

👉 Listen + subscribe: bruhpodcast.com

Bruh Podcast Ep. 10 – Sommel-YAY

We’re back with a packed episode! The Bruh crew kicks things off swapping summer stories—backyard camping, birthday shots, and the aches of hitting your late 30s. From Thai food in Phoenix to discovering the magic of sour cream squeeze pouches, it’s classic Bruh banter at its finest.

This week we debut our new segment, Sommel-YAY, featuring special guest and Grand Rapids’ own Matt Labonte, aka The Bearded Vine. Matt helps us answer real listener letters with spot-on (and sometimes brutally honest) wine pairings—from anniversary Cornish hens to awkward family dinners with funky-footed uncles.

We also drop a hot sauce update on our upcoming Michigan Red release, plus a teaser for a possible live Bruh show at Crush Grape.

Closing Notes:

• 🎧 Find us everywhere: TikTok, Instagram, YouTube, Spotify, Apple Podcasts

• 🌐 Visit: BruhPodcast.com

• 🍳 Don’t miss our Bruh Dinner Date virtual cooking event – Sept 24, 2025. Sign up on the website.

• 💥 Check out Chops & Drops Ep. 1 now on YouTube

• 🤝 Support us on Patreon for full videos, recipes, and exclusive extras

Bruh Podcast — where food, drinks, and friendship always bring the flavor.

🎙️ Episode 9: Brenda to the Rescue & The Trader Joe’s Stoner Snack Power RankingsListen now on ⁠bruhpodcast.com⁠

The gang is back—and this time, Brenda makes her long-awaited first appearance on the show! We’re diving deep into friendship, Father’s Day, and the random miracles that happen when Trader Joe’s, gin, and bromance collide.

💨 In this episode:

• How Brenda and Tony became friends at a funeral (yes, really)

• A painting from an 88-year-old Italian dad

• A bromance forged on the YMCA basketball court

• What’s REALLY in Rob’s mug

• The gang’s favorite cocktails of the week

• Our official Top 5 Trader Joe’s Stoner Snacks, from spicy nug wraps to unexpected cheddar sorcery

• Why Tony's clear ice cubes and cocktail chops are basically Michelin-star material

👀 Full video episodes now available exclusively on our Patreon!For just $1/month, you’ll get:

• Extended uncut episodes

• Access to our BRUH After Dinner bonus content

• Exclusive food & drink recipes featured on the show→ Join here: ⁠patreon.com/bruhfoodcast

It’s Thick:30 and the boys are BACK.

This week on BRUH, we recover from tech difficulties, declare our first official Curse Count Champion, and bring back fan-favorite segments like Libation Station—with a first-ever overhead cam (almost). Tony drops his latest cocktail creation, the “Pink Ting,” while Mike dives into a wing-and-hot-sauce taste test of Tony's small-batch, handmade sauce. Spoiler: it slaps.

Plus:

• Memorial Day weekend recaps

• The real story behind those kitchen videos

• Listener calls from D.C. and St. Louis, covering pot cheese, rice woes, and culinary boundaries

• Joe Rogan’s mouth vs. jalapeño cheddar sausage (Yes, we went there.)

  
  

CALL IN: Your questions, food obsessions, and smashes are always welcome.

HOT SAUCE PRE-ORDERS COMING SOON.

Watch the full video on YouTube

Visit us at BRUHpodcast.com

Follow, rate, and tell a friend. It’s not just a podcast—it’s a damn movement.