Zuckerberg Pause


This week Adam and Bryon discuss Canadian solidarity, internet trolls, and social network scandals.

We hope you’ve enjoyed the show! Everyone Has A Podcast is an independent comedy podcast based out of Alberta, Canada. The show is hosted by Adam and Bryon. Subscribe on Apple Podcasts, Google Play, Stitcher, or Laughable so you never miss a show! 

If you want to stay connected with Adam and Bryon you can like our Facebook page If you want to engage with us on Facebook, feel free to join our Facebook group You can also follow us on Twitter and Instagram @ehappodcast. Feel free to checkout our website seeing as how you’re becoming mildly obsessed with us. 

You can contact Adam and Bryon via email at

If you want to leave us a voicemail to play on the show, call 1-508-ZEN-EHAP (1-508-936-3427).

If you feel like supporting the show, you can buy a t-shirt from our Teepublic store at

If you don’t like wearing clothes and want exclusive content, you can support us on Patreon for the price of a $1 cup of coffee at:


Intro Song: “Kingdom in the Clouds”

Written by Adam Boutilier

Performed by Chris Layes and Adam Boutilier

Guitarist: Chris Layes

Clapping: Chris Layes

Outro music: “EHAP Outro 2018”

Created by Adam Boutilier using Logic Pro.

This weeks Chris Pick 

Song: House of the Rising Sun by Gaslight Anthem

If you enjoy the music on the show and happen to be an Apple Music subscriber, be sure to subscribe to our ever-growing Apple Music playlist. You can check that bad daddy out right here: 

Any music used in the ‘Chris Pick’ segment is for entertainment and educational purposes only. All works belong to their original owners and are used solely for the promotion of the artists. If you enjoy the music used in this segment we strongly encourage you to purchase it and support the artists. All music used in this show has been purchased digitally from iTunes prior to use.

2018 © Everyone Has A Podcast 

Breaking the fourth wall


This week Adam and Bryon discuss flying alligators, unconventional DNR's, and pumping stem cells into brains.

This week's episode is brought to you by TeamSnap – sign up for a free 21 day trial at

If you like the show feel free to leave us a dumb review on stupid iTunes.  

You can follow us on Twitter at @EHAPpodcast.

If you like pictures you can check us out on Instagram @EHAPpodcast. 

Interact with Bryon on Adam by joining HAP NATION on Facebook at 

If you would like to support the show, you can check out our store

You can also support us on Patreon, and get exclusive content for just $1 a month! Check out for details.

2017 © Everyone Has A Podcast

Try Guitar!


This week Adam sits down with a full panel of special guests! They talk Pete Best, Ghetto Motivation, and supermarket gripes.

If you're a fan of the show and you're interested in 10% off a LootCrate subscription, visit and use promo code: bridge10

Or get a free 30 day premium subscription to GameFly by checking out

To get a special introductory rate on one of the fastest growing record clubs, check out Vinyl Me, Please at

3 Cocks and a Pot II

This week Adam is joined by Nick of the Epic Film Guys Podcast, and David the Producer of Unwritable Rant to serve you up a special episode dedicated to cooking. The 3 cocks discuss terrible kitchen gadgets, keys to a perfect summer BBQ, and play a life boat game with 4 key cooking ingredients, and finally the trio shares three signature recipes! This episode is hot and jam packed with a whole lot of fun. 

You can hear more from Nick on his podcast "Epic Film Guys" Podcast and be sure to visit for all of your film needs!

Make sure to also check out the "Unwritable Rant" Podcast at and check out the show he produces for his great and talented wife Juliette Miranda!

Try out the great recipes you heard in this episode and let us know what you think in the comments, on our Facebook page, or on Twitter @EHAPpodcast   


Adam's Chilli Con Loco


  • 4 tablespoons olive oil

  • 1 yellow onion, chopped or grated

  • 1 red bell pepper, chopped

  • 1 Anaheim chile pepper, chopped

  • 2 jalapeno pepper, chopped

  • 6 garlic cloves, minced

  • 2 1/2 pounds lean ground beef or a 2.5 pound chuck roast cubed to bite sized pieces

  • 2 beef bouillon cubes

  • 1 (12 fluid ounce) can or bottle of beer

  • 1 (28 ounce) can crushed San Marzano tomatoes

  • 1 (14.5 ounce) can fire-roasted diced tomatoes

  • 1 (12 ounce) can tomato paste

  • 1/2 cup red wine

  • 2 tablespoons chili powder

  • 2 tablespoons ground cumin

  • 1 tablespoon brown sugar

  • 1 tablespoon chipotle pepper sauce

  • 2 1/2 teaspoons basil or a 1/4 cup of chopped fresh basil

  • 1 1/2 teaspoons smoked paprika

  • 1 teaspoon salt

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon ground black pepper

  • 1 cinnamon stick

  • 2 (16 ounce) cans dark red kidney beans

  • 1 cup sour cream

  • 3 tablespoons chopped fresh cilantro

  • 1/2 teaspoon ground cumin

  • Grated old cheddar cheese for days


Drop some oil (about 4 tbsp) in a large stock pot over medium high heat.

Add 6 cloves of minced garlic and 1 whole diced (or if you're like me) grated medium yellow onion to the oil and sauté until translucent.

Throw in a one chopped red bell pepper, one chopped Anaheim pepper, and two chopped Jalapeño peppers. Cook down until peppers are hot, and soft.

Meanwhile, in a medium-high heat skillet, cook down 2.5 lbs of that lean ground beef (or optionally, 2 and a half lbs of well marbled chuck roast cut into small bite sized pieces).

Add a 1/4 cup of Worcester sauce and a nice sized pinch of garlic powder and 2 beef bullion cubes, crumble them up, and pour out one can or bottle of beer into that skillet and deglaze the pan. It's gonna take about 3 minutes to get that liquid hot, and good, and cooked down. 

Add the contents of the skillet to your pepper mixture in that stock pot.

Stir in a 28 oz can of D.O.P. San Marzano Tomatoes, a 14.5 oz can of Fire roasted tomatoes, and a 12 oz can of tomato paste, and a half a cup of red wine.

Season with chilli powder, 2 tablespoons cumin, brown sugar, chipotle Tobasco sauce, dried or chopped basil, smoked paprika, salt, oregano, and black pepper and toss in a single cinnamon stick.

Bring that chilli to a boil and reduce heat to medium-low. Cover and simmer until meat and fruit are very tender and flavors have developed in the chilli.  This is gonna open you up to about 90 minutes of stirring occasionally.

Add 32 oz of Dark red kidney beans. 

Simmer for another 30 minutes.

Blend together 1 cup of sour cream, 3 tablespoons of fresh cilantro, and 1/2 teaspoon cumin in a food processor until smooth. 

Serve up a dollop of the sour cream mixture atop of a hearty hillock of chilli, and add some Cheddar cheese and allow it to melt.



Nicks Mouthwatering Meatloaf


  • 4 lbs of ground beef, 80/20

  • 1 cup of fresh onion, chopped

  • 6-8 cloves of fresh garlic, minced

  • 2 sprigs of fresh rosemary, finely chopped

  • 1/2 t of dried thyme

  • 1/2 t of Salt 1 t of Pepper

  • 1/2 cup ketchup

  • 3/4 cup of saltine crackers, crushed

  • 1/8 cup of worcestershire sauce

  • 2 eggs


  • 1 cup of ketchup

  • 1/4 cup of Worcestershire sauce

  • 1/4 cup of brown sugar

  • 1 T of balsamic vinegar (get something more artisanal and more robust in flavor)


First up, we've gotta cook down those onions a bit. Add some olive oil to a medium skillet at medium heat; once the oil is ready, toss in your onions. Once they become slightly translucent, sprinkle some salt over them and add 1 T of unsalted butter.

Continue cooking as they soften and brown; sprinkle a little brown sugar over them if you prefer. When your onions are just about done to your liking, toss in your garlic.

Let everything continue cooking for 1-2 minutes and remove from the heat. Set these aside to cool.

Pre-heat your oven to 400 degrees.

In a large bowl, add your ground beef, ketchup, salt, pepper, rosemary, thyme, ketchup, crackers, Worcestershire sauce, and eggs. Mix together, then add your sauteed onions and garlic.

Mix together well, and transfer to a 9x13 un-greased baking dish.

Cover in foil and bake for 30 minutes; then remove the foil and slather with half of the topping.

Finish uncovered for 15 minutes, I personally turn on the broiler for the last ten minutes instead. Remove and allow to rest for ten minutes.


David's Grilled Creole Shrimp with Cauliflower Crumble Remoulade



  • 1 cup good quality mayonaisse

  • 1/4 cup creole mustard OR whole grain mustard

  • 2-3 tsp Old Bay seasoning

  • 1 tbl chopped chives

  • 1 tsp sugar

  • Squeeze of lemon juice

[Cauliflower Crumbles]

  • 1 bag of cauliflower crumbles OR 1 head cauliflower, finely chopped

[Creole Shrimp Seasoning]

  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme


Creole Shrimp Skewers:

2 tablespoons Creole Seasoning 6 tablespoons unsalted butter, melted 1 pound medium shrimp (30/40)


Mix all ingredients in a large bowl, making sure sugar is dissolved. Store in fridge until ready to eat. 

Cauliflower Crumbles:

Toss crumbled with salt, pepper, EVOO. 

Spread crumbles out on a pan for roasting or foil tray for grilling.

Top with thin slices of butter.  

Roast at 400 degrees or grill until lightly browned.  

Shrimp Skewers:

2 tablespoons Creole Seasoning 6 tablespoons unsalted butter, melted 1 pound medium shrimp (30/40) peeled and deveined.

Combine the Creole Seasoning ingredients thoroughly and set aside.

Combine the Creole Seasoning and melted butter in a medium bowl. Whisk to combine. 

Skewer the shrimp. Lay the skewers in a shallow dish and coat both sides with the butter seasoning.


Naw' Harr Worker

In this episode Bryon and Adam discuss North Korean work camps, the LGBTQIA, the GOP shooting, and McGregor vs. Mayweather.  Adam also fires some shots at One Word, GO! for some recent drama.

Grabbin' a two-four

In this episode the boys discuss "National Brenda Day", indigenous people, meeting Mat, and getting your dream guy or girl. All this and more right here!

If you like the show feel free to leave us a dumb review on Apple Podcasts.  

You can follow us on Twitter at @EHAPpodcast.

If you like pictures you can check us out on Instagram @EHAPpodcast.  

We also have a Facebook page and it is 

Check out our website  

If you would like to support the show, you can check out our store

2017 © Everyone Has A Podcast 

Nobody does that!

Bryon and Adam are joined by Mat of the two time award winning, One Word GO! Show.  We discuss the fact that you can find Mat's show at  We also talk about being stranded in a desert verses the open seas. We discuss all of the events of the week, and also talk about messing around with strangers.