Forrest Goodman joined 600WREC in 2006, but has been in radio for over 20 years. He was born in Memphis and has lived in or near the city most of his life. Forrest is also part of the Memphis Tigers football and basketball broadcasts. He enjoys camping, fishing and is quite fluent in speaking "Seinfeldian."
E-mail Forrest or follow Forrest on Twitter
Steve Butler was born and raised in Baltimore, but thinks of himself as a Memphian. He arrived in April 1977. A few months later, Elvis died and things "just ain’t been the same since." The reason Steve came to Memphis thirty-some years ago was....to work at WREC!
He worked on the morning show for two years and then on to mornings at WRVR for 25 years. He had a brief career in real estate, but after about a year, realized working in an industry that used terms like "amortization" and "multi-dwelling unit" was not for him.
He returned to WREC in February of 2006. Now he produces Memphis Morning News, does a little entertainment news, and tries to keep his pet circus monkey from destroying the studio.
When she's not getting up before dawn to deliver the latest headlines on Memphis Morning News, this Starbucks-swilling knitter can be found volunteering at her children's schools, or in a bookstore. She's a proud Southerner from North Mississippi who's waiting for her cape with the big "S" to come back from the cleaners.
E-mail Tonya or follow Tonya on Twitter
Take the entire family out to Shelby Farms Sunday. We're going to get back to nature. Barb Gelb has the particulars.
Does the name Hector Elizondo ring a bell. If you watch movies or television, you know him. Tonya J. Powers has a chat with Hector.
Here's today's recipes from tailgating expert Jimmy Shotwell:
BBQ 101- pulled pork
Start with a pork butt 8lb-12lb un-cooked. Remove from packing and rinse.
1 ½ cup pickling salt
1 cup of sugar
1/2 cup of molasses
2 cups boiling water
1 gallon of water
1 7-10lb bag of ice
Combine salt, sugar, and molasses with boiling water till mixture is dissolved. Add ice, meat, and gallon water into cooler or large container. Ensure that meat is covered by using weighted plate. Brine pork butt 12-24hrs.
About an hour before cooking, light your grill/smoker and get the grill up to temperature (Approx 225-250 degrees). Also at this time pull your pork butt out of the brine and pat dry with paper towels.
This will make about 1 and half cups.
½ cup salt
½ cup turbinado sugar (sugar in the raw)
¼ cup granulated brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground black pepper
2 teaspoons cayenne pepper
1 tablespoon dried thyme
1 tablespoon ground cumin
1 teaspoon nutmeg
Combine them together, mixing well. Store in air tight container until ready to use. Cover the pork butt with a heavy coat of BBQ rub. Set in fridge for about 30 minutes to allow rub to set-up. Once your grill is up to temperature place the butt on indirect heat. Place the fatty side of the butt up on the grill. Cook for about 4-6 hours using wood chunks or chips until you have an internal temperature of about 120 degrees. At this point wrap the pork butt up in tin foil and place back on your smoker. Now cook for another 2-4 hours until you get an internal temperature of at least 170-180 degrees. Pull off the grill and keep the butt wrapped up for at least 30 minutes. This allows the butt to rest. At this time you can start pulling the butt apart. Be careful the butt will be very hot so wear heavy gloves or use large forks to pull the meat. Pour the extra liquid from tinfoil back over the meat prior to serving.
THE MAN WITH THE IRON FISTS...FLIGHT...WRECK-IT RALPH are your unusual movie offerings. Kevin Carr rips two and likes one.
Some presidential pick up lines. (good for republicans or democrats)