Latest news with #PhilJohnson
New York Times
15-07-2025
- Politics
- New York Times
John MacArthur, Firebrand Preacher and Culture Warrior, Dies at 86
The Rev. John MacArthur, a theologically uncompromising pastor in Southern California who influenced generations of evangelical preachers and became a culture warrior late in life, died on Monday in Santa Clarita, Calif. He was 86. His death was announced by Phil Johnson, who headed up Mr. MacArthur's media ministry and edited many of his books. Mr. MacArthur had several operations on his heart and lungs over the years, and he had been hospitalized this month after contracting pneumonia. Mr. MacArthur, a theological conservative and natural polemicist, preached from the same pulpit at Grace Community Church in the Los Angeles area — often at length, up to five times a week — for almost his entire career. When he was preaching, he always wore a suit and tie, eschewing the casual style of many evangelical pastors. His church's growth defied conventional wisdom about 'seeker-sensitivity,' a model that emphasized appealing to non-churchgoers. Mr. MacArthur eschewed a more accessible evangelical preaching style that favored ostensibly real-life anecdotes and practical applications. His dogged emphasis on expository preaching — narrowly focused on the meaning and historical context of a particular piece of scripture — influenced thousands of conservative Protestant pastors who studied at the seminary he led, or simply listened to his sermons on the radio or online. 'Evangelicalism is a pulpit-driven movement, and John has driven the most influential pulpit in evangelical Christianity for more than a half a century,' R. Albert Mohler Jr., the president of the Southern Baptist Theological Seminary, in Louisville, Ky., said in an interview earlier this year. In recent years, Mr. MacArthur increasingly waded into political and cultural skirmishes. He denounced critical race theory and became a leading Christian critic of 'wokeness.' After his church closed for several months at the onset of the coronavirus pandemic in 2020, it defied state public health orders and began holding indoor in-person services. The church later received an $800,000 settlement from the state and Los Angeles County, after suing on the grounds that the restrictions impinged on religious freedom. Want all of The Times? Subscribe.
Yahoo
04-07-2025
- Entertainment
- Yahoo
Burgers, spicy honey slaw and a riff on strawberry shortcakes for the Fourth of July
Award-winning chef, pit master and barbecue restaurateur Phil Johnson joined "Good Morning America" on Friday to fire up the Independence Day culinary celebrations. Johnson knows what he's talking about when it comes to great flavors, textures and a recipe for success: Last year he took home the sandwich category title at the World Food Championships -- a premier global food sport competition that welcomes competitors from dozens of countries across the globe -- with his Green Chili Mojo Roast Pork Cuban Italian Sandwich taking the first place spot. On "GMA," Johnson shared two different takes on a burger recipe, plus a sweet summer treat and a slaw with a hot honey kick. Check out his full recipes below. Ingredients 2 pounds ground beef (80/20 blend) 4 brioche burger buns 8 slices mortadella 8 slices Genoa salami 4 slices white American cheese 1 cup shredded iceberg lettuce 1 large tomato, thinly sliced 1/2 small red onion, thinly sliced 4 tablespoons mayonnaise 2 tablespoons Italian hoagie dressing (or Italian vinaigrette) 2 tablespoons Phil the Grill's Rub Me All Over Butter Blackout (salt, pepper, garlic, butter and Worcestershire powder) Olive oil, for grilling Instructions 1. Preheat grill to medium-high. Season ground beef with Rub Me All Over seasoning and form into 4 patties. 2. Grill patties 3-4 minutes per side for medium, adding a slice of white American cheese to each patty in the last minute of cooking. 3. Lightly grill mortadella and salami slices until just crisped at the edges. 4. Toast buns cut side down on the grill until golden. 5. Spread mayonnaise on the bottom bun and drizzle with Italian dressing. 6. Layer lettuce, tomato, and onion. Add the cheeseburger patty, then top with mortadella and salami. 7. Add the top bun and serve hot. Ingredients 2 cups all-purpose flour 2 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon Phil the Grill's Rub Me All Over Seasoning 1/2 cup cold unsalted butter, cubed 2/3 cup whole milk 1 egg, beaten (for egg wash) 2 cups fresh strawberries, sliced 1/4 cup sugar (for strawberries) 1 cup heavy cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract Instructions 1. Preheat oven to 425 F. Line a baking sheet with parchment. 2. In a bowl, mix flour, sugar, baking powder, salt and Rub Me All Over Seasoning. 3. Cut in butter until mixture resembles coarse crumbs. 4. Stir in milk until just combined. Turn dough onto floured surface, pat to 3/4-inch thickness. Cut into 2-inch rounds. 5. Place on baking sheet, brush with egg wash. Bake 12-15 minutes until golden. Cool. 6. Toss strawberries with sugar; let sit 15 minutes. 7. Whip cream with powdered sugar and vanilla until soft peaks form. 8. Split shortcakes, layer with strawberries and whipped cream, top with other half. Serve immediately. Johnson also shared these additional two recipes below with "GMA3" for his second spin on a burger and a delicious, easy side dish. Ingredients 2 pounds ground chicken 1 cup applewood chips (for smoking, optional) 4 whole wheat burger buns 4 slices provolone cheese 1/2 cup sour cream 2 tablespoon Dijon mustard 1 tablespoon chopped fresh chives 2 tablespoon Phil the Grill's Rub Me All Over Triple OG (salt, pepper, garlic, paprika, brown sugar, cumin) Lettuce leaves, for serving Olive oil Instructions 1. Preheat grill to medium. If using, soak applewood chips in water for 30 minutes and add to grill for smoke flavor. 2. Mix ground chicken with Rub Me All Over Seasoning. Form into 4 patties. 3. Grill patties 5-6 minutes per side, adding provolone cheese in the last minute. 4. Toast buns lightly. 5. Mix sour cream, Dijon mustard and chives for the spread. 6. Assemble burgers: Spread chive cream on buns, add lettuce, then chicken patty. Top with bun and serve Ingredients 4 cups shredded green cabbage 2 cups shredded purple cabbage 1 large carrot, julienned 2 green onions, thinly sliced 1 jalapeno, seeded and minced 1/4 cup chopped fresh cilantro 1/2 cup mayonnaise 2 tablespoon honey 2 tablespoon apple cider vinegar 1 tablespoon lime juice 1 tablespoon Phil the Grill's Rub Me All Over Fruit Fire (cherry apple jalapeno) Salt and pepper, to taste Instructions 1. In a large bowl, combine cabbages, carrot, green onions, jalapeno and cilantro. 2. In a separate bowl, whisk together mayo, honey, vinegar, lime juice and Rub Me All Over seasoning. 3. Toss dressing with slaw until well coated. Season with salt and pepper. 4. Chill for at least 30 minutes before serving. By clicking on these shopping links, visitors will leave and and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click .
RNZ News
14-06-2025
- Entertainment
- RNZ News
Witi Ihimaera - reclaiming his reo at 80
Photo: Phil Johnson Legendary author Witi Ihimaera is the man behind Whale Rider and Pounamu Pounamu. Already a celebrated master of the pen, at the age of 80 he felt a yearning to master something new and learn te reo Māori. While many people assumed he could already speak it, Witi grew up without becoming fluent in his tūpuna reo, encouraged instead to pursue achievements in the Pākehā world. After wrestling with deeply personal challenges that had held him back for decades, he took the leap and enrolled for an infamously difficult year-long crash course, with full-immersion lessons conducted in Māori only. His journey has been documented in a new podcast, Witi Underwater , by Te Pūrongo Productions.
BBC News
23-05-2025
- Entertainment
- BBC News
Pair install blue plaques for Stoke-on-Trent's lost nightclubs
Two music fans from Stoke-on-Trent have taken it upon themselves to install blue plaques on some of the places in the city where historic venues and nightclubs used to city has been home to a number of nightclubs over the years - including Shelley's Laserdome, which helped launch the career of DJ Sasha, and The Void, which was previously known as The well-known venues in the city include The Place in Hanley, which played host to Led Zeppelin and David Bowie, and The Golden Torch in Johnson from Shelton and Bob Leigh from Penkhull are behind an idea to pay tribute to the locations which hold fond memories for many. Mr Johnson said Historic England was in charge of the official plaques, which are almost exclusively in London, and they had only recently allowed them to be installed elsewhere in the country.A plaque for ceramic artist and designer Clarice Cliff is one of the first of the few official ones outside the capital. It is located at Cliff's former flat in Shelton, Stoke-on-Trent, where she lived at the height of her success."I was thinking, wouldn't it be fun to find a company that makes them, sort of 'mock' blue plaques," Mr Johnson said. He added they had cost him about £35 initially came up with the idea for The Antelope pub in Hanley, he said."Various groups and genres of music fans used to get in there," Mr Johnson told BBC Radio Leigh, who himself used to be a DJ at The Void, said the city seemed to be "at the cutting edge of whatever music scene was evolving or going on at the time".Some only lasted a few years, which made their rise to prominence all the more remarkable, he Johnson said they currently had put blue plaques up at five venues:The Top Rank, now a bingo hall, which honours DJ Chris WillamsThe Heavy Steam Machine, once the biggest disco in Europe, honouring DJ Colin CurtisThe Place, reputed to be the first disco in the UK, honouring soul DJ Trevor MThe Void, honouring DJs Pete Bromley and Kelvin AndrewsThe Antelope, honouring DJ Philip J Oliver Follow BBC Stoke & Staffordshire on BBC Sounds, Facebook, X and Instagram.
Yahoo
11-05-2025
- Entertainment
- Yahoo
I Asked 6 Pitmasters for Their Favorite BBQ Sauce, and They're Not Too Proud To Admit They Love This Bargain Brand
If you've ever discreetly decanted your bottled barbecue sauce into a bowl or pan before cookout guests arrive in an attempt to pass it off as homemade (just me?!), you can stop trying to hide your little secret. Even professional pitmasters agree with the Barefoot Contessa, that if you choose wisely, store-bought is more than fine. "I love the nostalgia of store-bought barbecue sauce. It reminds me of my dad making some ribs on a warm summer day," says chef Todd Ginsberg. While these experts swear by their homemade signature sauces on their restaurant menus or when a blue ribbon is on the line, they'll gladly pop open a bottle of store-bought barbecue sauce when they're feeding themselves or entertaining at home. But when they outsource, these pros won't settle for anything less than the best—and don't think you should, either. Paul Babberl, pitmaster at Whatcha Smokin BBQ + Brew in Luther, Iowa Erica Blaire Roby, a Houston, Texas-based award-winning pitmaster and a champion of Food Network's "Master of Cue" cooking competition show Todd Ginsberg, chef partner for Rye Restaurants, including Wood's Chapel BBQ in Atlanta, Georgia Phil "the Grill" Johnson, a Phoenix, Arizona-based pitmaster and spokesperson for the National BBQ Festival Kell Phelps, the Douglas, Georgia-based managing partner of the National Barbecue & Grilling Association and the publisher of Barbecue News Chef Dakari "Chicageaux" Akorede, a pitmaster and co-owner of Chicageaux BBQ, based in Atlanta, Georgia The most foolproof way to determine if a sauce is up to snuff is simply to give it a taste. "Because I like a lot of different sauces, it's hard for me to steer clear of any sauce until I've tried it," says Kell Phelps. As you analyze a new-to-you sauce, the pitmasters suggest seeking out recipes that check the following boxes: Preferences vary about whether a sauce should be tomato- or mustard-based, and whether sweetened with brown sugar, maple syrup, molasses, or tamarind. (This last is "the new darling of BBQ sauces, and really helps the meat shine," according to Erica Blaire Roby.) But every grilling expert can agree with Phil "the Grill" Johnson that "a good sauce should have a harmonious combination of sweetness, tanginess, and heat. I steer clear of sauces that are overly sweet or artificial-tasting, as they often mask the natural flavors of the meat." The finished product should be complex and robust, with a hint of tanginess and mild sweetness—and no chemical aftertaste."A good sauce should have a harmonious combination of sweetness, tanginess, and heat."Flip the bottle around and peek at the ingredient list. If it takes longer to read than your horoscope, it's probably wise to skip, Johnson notes. "I prefer sauces that don't contain too many preservatives or additives. Fewer ingredients often mean better quality," he says. And Roby urges you to pay attention to the first three ingredients used: "If high-fructose corn syrup is a prominent ingredient, the sauce is prone to burning in a high-heat grilling situation." Plus, that corn syrup can push the sweetness over the top. Paul Babberl says that the best sauces have a consistency that's on the thicker side. If you're using it during grilling or roasting—or simply tossing it with cooked proteins or vegetables—its texture should stick instead of sliding or dripping right off. The best barbecue sauces play nicely with a wide variety of proteins, from turkey to tofu, and are able to shine as a team player in everything from baked beans to dips to salad dressings. The competition for this barbecue trophy was tight, but with votes from Phelps, Babberl, and Allrecipes Allstar Dakari Akorede, the pitmaster-approved best store-bought barbecue sauce is Sweet Baby Ray's Original. "It gives me the homemade feel without the hassle. The balance between smokiness, sweetness, and tanginess makes it feel like it was slow-simmered in someone's backyard smoker," Babberl explains, noting that "the standout quality of this sauce is its versatility. It pairs equally well with ribs, brisket, or pulled pork and works as a glaze, marinade, or dipping sauce." Phelps personally prefers to enjoy it as a condiment, and says that for him, "sauce is always on the side." Still, this sauce is so stellar and is "versatile and sweet—it truly goes with just about anything." That sweetness is courtesy of pineapple juice, molasses, and a hint of tamarind, by the way, which is balanced out by umami tomato paste, acidic vinegar, and salt. Phelps is particularly fond of pairing this budget-friendly buy (it's often available for about $2.50 for 18 ounces) with Boston butt and pulled pork. As for Babberl, he loves to feature it in baked beans and slather Sweet Baby Ray's over his smoked ribs during their final 15 minutes in the smoker. "The sauce caramelizes beautifully, creating a sticky, flavorful glaze that enhances the meat while adding depth." Akorede adds, "When it comes to store-bought BBQ sauces, Sweet Baby Ray's is hands down a classic that still holds its own. It's sweet, sticky, and dependable—perfect for quick meals or when you're cooking for a crowd." He also likes to kick it up a notch: "For my palate, I like to cut through the sweetness with a dash of heat to create a more balanced flavor. My go-to move? Stir in a spoonful of chipotle in adobo or a splash of hot vinegar pepper sauce. It gives the sauce a smoky backbone and just the right kick to elevate without overpowering." A handful of other sauces are certainly worth the refrigerator door real estate, the pitmasters say. These include: Stubb's Original BBQ Sauce: Clocking in at a reasonable $4 for 18 ounces, this molasses- and brown sugar-sweetened sauce stands out for being free of high-fructose corn syrup. Sweet Baby Ray's has some, which is part of the reason why Stubb's earns brownie points from Ginsberg. "It's a reliable and classic sauce that's bold in flavor with a great balance of tanginess, sweetness, and smoke," he says. "A great rack of ribs only gets better with a slather of Stubb's." Blues Hog Original BBQ Sauce: Available for about $9 for a 25-ounce handy squeeze bottle, Blues Hog is a standout for Johnson "because it strikes the perfect balance of sweet heat and complexity,' making the "bold and nuanced" sauce ideal to feature with ribs, pulled pork, baked beans, and more, he says. With brown sugar, ketchup, apple cider vinegar, and Worcestershire leading the charge, this sauce gains extra depth from salty-umami anchovies and sweet-seeming tamarind and vanilla extracts. "The consistency is perfect, too—not too thick, yet not too runny, making it great for glazing or dipping," Johnson adds. The company is owned by a pitmaster who has won more than 75 grand championships on the barbecue circuit. Bachan's Original BBQ Sauce: For a less traditional option, you can't go wrong with the self-proclaimed "original Japanese BBQ sauce," Roby believes. "There just isn't anything like it. It focuses on the savory aspects of BBQ," she says. Promoted as "umami-full and teriyaki-ish," this tomato-based sauce gets its punch from soy sauce, ginger, rice vinegar, and rice wine. Sold for about $9 per 17-ounce squeeze bottle, Bachan's "doesn't overpower meat or veggies, but still tastes incredibly rich," Roby tells us. "I like to use it as a baste and glaze right before I slice brisket to serve it." Read the original article on ALLRECIPES
