Episode 12: Steve Fair – Stephens & Matthews/Sponge NB
Steve jointly runs Stephens and Matthews and Sponge New Business and he’s ALL about new business. He’s on a one man mission to make sure you throw the right elbows at the right time and push your agency to the front of the pitch queue. in this episode, we discuss disposable epithets, the history of new business and how to join the on-ramp of the road to recovery.
Also resident wit Jeremy Davies turns his attention to the world of data and how to excel at spreadsheets.
Podcast: Play in new window | Download (Duration: 43:22 — 59.6MB)
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Show notes
Steve Fair’s LinkedIn profile
Sponge New Business website
Stephens & Matthews website
BBQ Pulled Pork
Get Pork joint (sometimes called a Boston Butt or Picnic Joint) – about 8-10lb
Rub all over with DRY mixture of brown sugar, paprika, Italian seasoning, chili powder, garlic, salt and any other spices that you like in your BBQ flavour profile. Leave to marinade uncovered in fridge overnight.
Get up really early and fire up your oven to about 130 Celsius (low & slow, baby). Put pork in oven and leave it alone for about 6-8 hours. Remove from oven. It should be pull-apart tender. At this stage you can either go to town on it and pull it all apart and mix it up with all the juices or just take enough for now and leave the rest. Because you’ll have so much left over, you can use it for the next days, doing things like pulled pork Tacos, pulled pork sandwiches, even pulled pork with pasta! Deeelishus!
