Over
Seasoned

If we’ve learned one thing from our first day in Saigon… it’s that you don’t ease into Saigon. You land, you blink, and suddenly you’re eating pho for breakfast, moving amongst the fluid dynamics of motorbikes, and watching someone casually break down a pig’s snout in an alley like it’s just another Tuesday.This is our first 24 hours in Saigon (Ho Chi Minh City), recorded straight out of Saigon Podcast Studio: jet lagged, not under-caffeinated (hard to be in this town), and fully thrown into the deep end of Vietnam’s food culture.We get into:The moment pho finally clicks (and why breakfast might be the best time for it)Vietnam’s wet markets: where you can buy herbs, headless frogs… or nail clippersWhy banh mi might be the most perfect sandwich on earthThe controlled chaos of Saigon’s streets and why it somehow worksAnd a completely passionate detour into overcooked wild salmon and love for the broilerIt’s messy and meandering… and it’s exactly what day one in a new city should feel like. Equal parts discovery, confusion, and thrill. Welcome to Vietnam. We’re figuring it out as we go.

Winter’s fading, grills are coming out of hibernation, and we are officially back in our element. In this episode of the OverSeasoned Podcast, we bounce from snowstorm war stories and restaurant hangover survival tactics to the real topic at hand: gearing up for grilling season.What starts as a conversation about charcoal vs. gas quickly turns into a deep dive on fire-starting techniques, wood choices, dream grill setups, and why nothing beats the flavor of a properly charred burger over live fire. We also unpack the art of hosting: what to cook for a dinner party when you don’t know your guests, how to navigate “chicken tender people”, and why a build-your-own meal might be the safest (and most subtly judgmental) move.This episode will get you scheming your own grilling future.

In this episode of the Over Seasoned podcast, the crew records at Icon Studios in Atlanta and dives into wild food travel stories from Thailand and Mexico. From spice levels that hit way harder than expected, to dispensary-fueled eating sprees, bathroom survival strategies, and what not to order on travel days, this episode is a brutally honest look at the risks of culinary adventure. The guys also go deep on tequila culture in Jalisco, touring distilleries in the town of Tequila, breaking down how tequila is actually made, the difference between tequila and mezcal, blue agave farming, and the controversial additives and lawsuits shaking up the tequila industry. This is the real talk about what happens when curiosity beats common sense.