Hotline Feature – Chef Paul Smith: Turkey Brining 101, Holiday Prep Hacks, and Thanksgiving Pitfalls to Avoid
James Beard–nominated chef Paul Smith joins Dave Weekley on Hotline for a deep dive into Thanksgiving cooking — from the right way to brine a turkey to exactly how much bird you should buy per guest. Paul breaks down foolproof brining techniques, safe stuffing alternatives, make-ahead prep strategies, and how to avoid the classic “dry turkey” disaster. The conversation also touches on holiday restaurant trends, Virginia Tech’s surprising coaching shakeup, and listener questions on thawing and roasting the perfect bird
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Hotline Feature - Tech Turf Wars, Tariffs & AI Privacy: A CNET Update with Abrar Al-Heeti
Abrar Al-Heeti from CNET joins Dave to unpack the week’s biggest tech stories. They dive into reports that OpenAI may launch its own social network to rival Meta and X, possibly reshaping search and content discovery. Th…
Hotline Feature - Stars, Stunts, and Streaming: Hollywood Headlines with Kristyn Burtt
Kristyn Burtt joins Dave to break down the biggest entertainment buzz of the week. From Blue Origin’s celebrity-studded launch and Lauren Sanchez’s rising profile, to Netflix’s “Full Swing” capturing Rory McIlroy’s drama…
Hotline Feature: The $4,200 Pizza Oven and Ramp Season Recipes: Chef Paul Smith Checks In
In this lively edition of Hotline with Dave Weekley, Chef Paul Smith returns to dish out restaurant insights and seasonal kitchen wisdom. Paul shares the epic saga of installing a 4,200-pound pizza oven at his upcoming I…