14 Burst results for "Ray Lampy"

"ray lampe" Discussed on WGN Radio

WGN Radio

02:41 min | 1 year ago

"ray lampe" Discussed on WGN Radio

"It's been a crash course in really how the system works how fragile it is and how important some of those people that don't get a lot of attention or accolades in daily life just how in the word we use it a lot it's over used maybe at this point but it's so appropriate essential to what it is that we doing on Memorial Day this is our day to to recognize you know our our fallen men and women in uniform and and and veterans in general and a lot of that goes a lot of ways of the you've been a part of the entire time you know with a multiple different foundations that Robert Irvine foundation has supported what is different about this because all those same challenges that existed before that you were supporting all the needs are still there and how's it been as a guy that's that's right there with it how's it been compounded by the pandemic I mean how is that a either exacerbated or change things it Robert hold on because I know that that's going to be an answer that may take more than that the manager so that we've got before we have to go to break so we'll get back with that as soon as we get on the other side of the break one of the listeners know we'll talk with Robert Irvine three one two nine eight one seventy two hundred if you've got questions about some of the barbecue stuff you can definitely give a call hold on I don't know that we'll be able to get everybody in there but we can certainly try to get some of those calls in on the back half of this hour and then also amazing ribs dot com for some of the recipes some people are asking about different recipes with Max good is a guy that we've got on a regular basis meet has course the driving force behind that he's nominated for the barbecue hall of fame so amazing ribs dot com has all sorts of stuff and of course you can give us a call as well and then also wanted to let people know coming up right after Robert we've got doctor barbecue ray Lampe he's going to be joining us as well so keep it here quick break we'll be back with more with Robert Irvine it's staying here on seven twenty WGN eighty six degrees at two thirty good afternoon hi James Sears a spike in gun violence in Chicago this holiday weekend the region traffic take a look at our roads I fifty seven the hot spot all right now I fifty seven southbound from the wheel Kankakee county line to me Tino interchange exit three twenty two solid traffic there because of an overturned pickup truck at mile marker three twenty six that's what a mile past the Bloomington Peotone road everything else a closer to Chicago in the Chicago land area expressways police are looking good right now at this hour the focus in the permissible weather center today partly sunny thirty percent chance of showers and thunderstorms in the mid eighties today in your highs down to mid sixties tonight partly cloudy a small chance of showers tomorrow partly sunny a forty percent chance of showers and thunderstorms will be in the mid eighties again.

"ray lampe" Discussed on The BBQ Central Show

The BBQ Central Show

03:14 min | 1 year ago

"ray lampe" Discussed on The BBQ Central Show

"That it's a serious guy that's awesome when you look at the nominating committee. I mean you you you obviously see the name I mean. Are you familiar with everybody? That's on there. Not all of them. I'm familiar with them. I don't know him personally. I Know Robert I know Daniel I know Adrian online pretty well I Know Jim. I don't know who's the Alaska I don't know that last guy. He's a food writer. I think like an ox Hull Oxygen Moody James Ach Media. I know Jim I do go here. He's he's like a writer. I think for like the post or something. I don't know some better than others but I do know those guys and it's really cool to be part of that. Because they are they do. Take it really seriously. These are not casual. Guys that are just GonNa you know not taken very lightly. They're going to do their homework. I'm actually there's call next week where we all we all get all the nominations in front of us and that we do a marathon call sorting through it. All if it's been described as fun to me I kinda grew. I can't wait to do it. Well funded grueling usually go hand so we'll see how that works out. Maybe we'll have you back on after the call and you can tell us. Exactly how grueling. Or how fun what maybe could be rather rousing. I guess when you have a good conversation coming in with all different points of view because I guess you know ultimately that's what you're looking for you WANNA be able to give your sales pitch on why this person or that person should be in. And then you're taking flack from all sides and everybody's arguing their points and ultimately you come to a nine which is then sent out to the barbecue existing hall of famers that are alive like yourself and top three vote-getters off at nine and making up the induction class for twenty twenty this year so. I think it's a very exciting. What do you hope to bring as a an? You're not replacing anybody. You're adding to the committee. What are you hoping to bring what? What kind of perspect- Well. I guess I always GonNa carry some of the competition stuff with me The other guys are all in general. I look at them. I don't know all that well I learned but I think of them more as historians but if you know me very well you know I. I'm pretty much that as well I think I'm pretty pretty lean towards a lot of the modern guys. You Know I. I have a lot of input in a lot of relationship with the last twenty years where you know these guys. I think there's going to be a lot of what we saw. Last year was When monk from an old Barbecue Restaurant Carolina we saw big daddy from dreamland The Place Dreamland and not. Yeah and what was the third one stops? Yeah yes I mean these. Were these are historic guys? You know what I mean these. I'm not certainly don't argue with any of those people as an duckie but it was very much in the same vein so I hope like I would like to see us rounded out a little bit more and consider that we bring a little bit from all sides all right so I think tomorrow is when all of the nominating closes out than the sixth of May one nine will be introduced by the way. We're.

Jim writer Barbecue Restaurant Carolina Alaska Robert I Adrian Daniel
"ray lampe" Discussed on The BBQ Central Show

The BBQ Central Show

05:58 min | 1 year ago

"ray lampe" Discussed on The BBQ Central Show

"Yeah we all are. We adopt kind of fun for that only thing. Good about all this right. Let me ask you something different. Let's transition over to the business side of Dr Barbecue which The restaurant are you guys operating right now and a different cashing or did you just shut down. No never shut down My partners are that's just not who they are. You know I mean let's be fair. Nobody knew we didn't know what to do But they they were like heck. No we're not going to close what they did was they laid off all the hourly workers and kept other management now. They've got six or seven restaurants at this point So they kept all the management people and just scared him around to the restaurant so a restaurant right now is being run by six management level people so which is Kinda nice and we managed. We do come out of this one of the things we all worry about is where you're GonNa find your staff you know at this point. Nobody else is getting hired up but as soon as it gets time to hire it's going to be a it's going to be an adventure trying to get people you know everybody's. GonNa be trying to get the best people so but my partners are like their attitude is well heck. Why would we close? Let's stay open and do the carry out thing and be good at it and and we're we are. I mean we're doing I don't really well. It's horrible. It's a disaster but it's better all the time and it's it's better than most. I think we we were lucky. Barbecues a pretty good thing to for carry out. We've got a little parking lot on the side of the building. Works OUT PERFECT FOR DR of. We put a pop about their every day and again our restaurants being run by management level people. So it's a successful is not the right word by any stretch. But we're doing about as well as we possibly could so giving US inspect we'll we'll probably gonNA save our restaurant. You know I look at folks now that who knew we didn't know it. We got lucky. I carry bring goes going to reopen and good for him. I'm really happy for Kerry. But you gotta be looking at yourself right now saying darn it. Why did I close? I should've just you know I I picked it. A lot of folks. Guys restaurants sitting at home would pay him the rent and thinking what am I doing? Well cooked something And that was kind of our attitude from the beginning. And you know we'll see shakes out but at this point it looks. You know we're GONNA make it. Well I guess the overriding question for those that Closed down completely so you have a couple different scenarios. I guess I mean you're in a unique scenario because it is barbecue related stuff that you're serving. You can easily run back to the old time of well you know you go to anywhere in Texas or you go to where you know a lot of places its walk up. It's kind of a built in takeout even if you have a place to sit and eat if you want you do have the option of taking out also if you want it so fast casual whatever the hell they call your setup is different right. I mean you go in. You have a massive space you have for waitstaff. You had the bars. They sit down experience so there are restaurants that probably don't have the ability or maybe didn't want to use the ability to take that time to pivot and be a takeout only restaurant in order to stay afloat or generate whatever revenue they can't or maybe they thought that whatever they were going to generate wasn't going to be worthwhile anyway so they just go ahead and lay everybody off shut it down until they're allowed to come back up so It seems the people that are going to come out of this in the best buy did find the way to pivot. You did Sean out there in California but Kelly Comfort Barbecue. We know similar scenario where they made the pivot to full. Carry out there exploiting splitting sounds bad. There are leveraging their social media in order to attract people and. I'm sure you guys are doing the same thing. That's who you're seeing really capitalized. Kappa capitalizing is a kind of a relative term. As you're saying but they're the ones that seem to be doing the best out of everybody that's open right now. Yeah I I agree I and we are doing all those things and I mean who knows but at this point we look. We look like we made the right decision but we also have the opportunity of leading is back working with us now said you know barbecue by nature is carry out friendly food so so that's a whole nother thing as well You know if you're serving fine dining those poor guys i. There's a steakhouse here in town. That's pushing hard social media all the time but I look at that and I think my gosh. I wouldn't go spend a hundred dollars and eat it in my car and a styrofoam container of Barbecue. Plus there's also that whole comfort level of your feeling sorry for yourself and you're hungry and you WanNa make yourself feel better a saliva. Ribs will do that. Yeah and it doesn't matter if it's an styrofoam box or not 'cause you're kind of use and prep to that already if you're taking it out yet almost we we always caught more flak nice cool place versus serving it on by Sarah Foam. It's right all right last topic before I let you go tonight knows appreciate the time. I don't know if this is breaking news to most people but let me go ahead. Run it anyway Barbecue central show exclusive news. Day break. Wrap your reporting from the breaking news desk right here in wherever the hell is behind a Not sure exactly where it is behind me. But WE'RE HERE IN CLEVELAND. Let's say Cleveland and we're throwing it out to Ray lampy for a exclusive announcement here as it relates to the Barbecue Hall of fame. Ray taken away. Yeah I am so honored. I got a call from emily the other day our message saying hey she wanted to talk to me about Allah fame and I just figured I've been hosting the awards their last two years. I figured it was related to that. While it wasn't they invited me asked me if I would like to be part of the nominating committee in and I said of course yes. I would at what a compliment. I'll be the first inductee. There will be on that committee and and I'm really proud that it's a serious guy that's awesome when you look at the nominating committee. I mean you you you obviously see the name I mean. Are you.

Dr Barbecue CLEVELAND Barbecue Hall of fame Ray lampy US Texas Kerry emily Sarah Foam Sean California
"ray lampe" Discussed on The BBQ Central Show

The BBQ Central Show

08:02 min | 1 year ago

"ray lampe" Discussed on The BBQ Central Show

"It hits table and then you get some sides together maybe three or four minutes and then away go you cut into it and you're often eating. Yeah and but I mean for me. It is intentional. I mean I don't WanNa have if I'm frying shrimp. I'll have everything else ready to go because I want them. Shrimp to get on my plate and getting immediately with the sake I do it the other way around so I sort of allow myself a few minutes to get everything else. But it's funny. You said I heard sure you have heard a lot of wacked out. Descriptions of what actually happens during that resting time. I don't necessarily believe all of that but I do feel like If you cut something right away to juice does seem to come out of it more than if you don't. We're talking with Dr Barbecue. Dr bbq DOT COM website. Of course You can find him through all of his social media as well Ray. Last time you're on we were talking about a new budding partnership with the National Turkey Federation and tonight one of the first things we'll talk about is yet another budding partnership. This time with a company called dizzy pig and for those that I mean it seems like I'm an old man and get off my grass guy but for those of us that have been in it this long. It's been so interesting and gratifying to watch. Chris Capelle Bro. Was You know back then? A competition barbecue team and he was steeped in big green eggs and he had these line rubs and then fast forward here. The twenty twenty. And he's this big rub presence So for somebody like yourself. Who was seen this all from the beginning and see everybody get into this game How do you make the relationship? And what are you guys doing together? Yeah well Christmas. Deadly old friend of mine He tells a great story about first time we met was on the old barbecue for him and he came on was bragging about his ex fest. Appearance in my comment was How many other egg holes are GONNA BE? I've got a long way in In that world But Chris I've been friends for a long time. We just did not have the opportunity to work together. I've seen what Chris has been doing Chris. You know when we talk about all the silly labels and silly names on the rubs and the cool pride you know colorful stuff while Chris started doing that in two thousand and two so someone else is. GonNa have to explain to me. Who is doing it before him? he he's an originator in that world. You know and one of the things. I've always felt again the reason I can work with Chris. Now's because available but I think both of us would have liked to see it happen a long time ago. Chris Getting lost a lot of the noise. You know the influence our world out there can make anything look like a big deal and and Christmas got a factory in Manassas. This is the this is the. He built this building from scratch to house his company And this is his third building. This is not something he just you know did yesterday. This has been a growing company for seventeen years. And so I I kind of am happy to have the opportunity because I think that such a story and not everybody understands it What he's really doing Chris. They are grinding all the spices. Fresh every day and then it goes right into the bottle. They blend everything nobody else. Well you can ask around you talk to a lot of rub guys. Ask them all if there grinding their own. Spice I mean to me when you talk about other. Rub Companies I can sit here and probably tell you where ninety percent of them are getting their rubs made right. I mean it's someplace in Kansas City and I think we all know the name. I'm not going to go there but no names. Please rule number one of the show but I think we all know I mean I'm not a I would never take this business pretty serious and I'm not going to go about this by trying to tell you what's bad about it but I'm just GonNa ask you tell you what we're doing and tell you to ask your friends you know. I mean I learned this today. I've been really going through a lot of the information. So there's the The USDA airs. There are eight ingredients that create ninety percent of allergic reaction. It's milk it's it's peanuts tree nuts shellfish. Aw whatever they are edem these guys. Chris Never has this in his factory period. It just is not there so there's no possible way. Any of that could get your bottle. That's ninety percent of allergic reaction. I mean you know. Does anybody else know that? Can they be sure that he was telling me a story? Today about there was a Kumon issue. Recently where there was nuts. Got into a bunch of Ground Kumon and as you can imagine it gets out into the into the system and it's hard to track it all down and it was kind of a problem for everybody. Well dizzy pig grinds Kumon seeds at their factory and puts it in the rug. So there's no issue there they didn't have to worry about it at all. I mean fresh spices. Fresh ground spices. Any chef will tell you. That's what's great and nobody else is doing it. I don't think like I said I'm not GonNa accuse anybody else anything. I just couldn't tell you what we're doing. They are grinding and stuff fresh every day. So what happens is it just tastes better. I showed a product today online. That is their Montreal steak seasoning. We'll think about Montreal. Steak seasoning only all the ingredients are ground. Fresh and hand selected and high quality stuff and assault level is down lower than most places. This is just really good stuff. I'm really excited about you. Not bored with it. Yeah it sounds great Ray lampy joining us here. Talking about his new partnership with Dizzy Pick. So is it Something where Chris Reaches out to you personally and says hey ray. It's time for us to get together and let's see if we can hammer something out. He actually the last day I was working for big green. Egg was at a egg fest here in in Tampa and I had called Chris a couple of months ago. Not knowing that this was going to how it's going to be. I called him a couple of months earlier and said Hey. Why don't you COME DOWN TO TAMPA? It's winter it's egg fest and the you know you'll make some meet some people and possibly sell some rub. And so he did so we were they. We spent the day together so I told him the day before and united before. I told anyone else that I wasn't GonNa work on big green egg anymore and it just got his wheels turning and we got home he was like you know. Maybe we should talk about this and like I said I think it's something we probably both thought you know boy. Wouldn't that be fun if we could do it? Some day and And so here. We ARE UNDER CONTRACT WITH HIM. Or how does that work a year to year? Kind of a thing and see how it goes. Yeah well the way. I typically like to do these things that are pretty much all we do is. It's got to be an an annual thing. I'm not interested in working with your for three months. I can't accomplish anything in that time. You know I believe if with me working with them in a year and a half. We could see the needle. Moving out. Can't do that in a couple of months. So yeah it's a monthly thing. I'll be with them for all. He said the other day a couple of years somewhere. That's fine I I suspect this is a long term thing. It's the way I always look at him. So yeah it's it's a full on thing. I mean I won't work with any other spice companies as I go forward with him. And if you do order now I gotta throw the Commercial Enough Fleece. Dr bbq teen is the Is a coupon code. You get fifteen percent off. If you order right now are the fifteen all right. Does he pay seventy bucks words? You can dipping all right. Does he. Pay Dot com or does he. Bbc Dot Com. Does he biggby BBQ DOT COM dizzy pig? Bbq Dot Com. Somebody's got dizzy pig. Squat on it. Yeah all right cool. What's your favorite dizzy pig? Rub If you had to pick one for years to Nami spend is the one I have liked forever. It's a it's a bit of an Asian kind of thing on chicken. Mandates really good. That's always been my favorite. But there's twenty seven blends which I didn't even realize there were that many so I've been going through him. Some of them never even really tried. 'cause I just I was tied up with the other things so it wasn't. I didn't care about every rugby if I saw him. I'd get a bottle so Nami spin from him in the pineapple heads really good too. But now I'm exploring the whole twenty-seven kind of yeah. Why not that's a lot to explore and you never know what's GonNa hit with whatever you're cooking especially now you're probably. I don't know I mean you cooking more than.

Chris Ray lampy Chris Capelle Bro Chris Getting Dr Barbecue National Turkey Federation Chris Reaches Kumon Montreal Tampa Manassas Dr bbq assault USDA Kansas City
"ray lampe" Discussed on The BBQ Central Show

The BBQ Central Show

01:55 min | 1 year ago

"ray lampe" Discussed on The BBQ Central Show

"Dr Barbecue Harry Gregg Stephen. While on town he put on a Cleveland t shirt and he was ready to pretty much fistfight on the street tonight. He's going all all Vegan and all of that stuff and I. I won't be talking about much of that. Have you not done tofu on a spruce twig yet? Now I I'm fine with that stuff and I actually do like beyond Burger to instead he eats. It often are can't go there but I do like that thing and you know it makes it easy for barbecue restaurants because we want to be able to feed everybody and if like that it makes our life a lot easier so totally unrelated. I WANNA ask all my all. My guess is we start out these conversations here over the course of the next two hours. Meathead was on the show last week in a standing Second Tuesday of the month and we talked about The practice of resting stakes after cooking. Do you have a thought on resting stakes Yeah I I definitely rest stakes. Rest everything I just I think old habits sometimes are hard to break but I certainly think it helps my steak. I had I had a prime rib tonight and they sat around for at least a half hour. I mean so if that makes sense to rest why wouldn't make sense the rest of the state Like Stevens said a couple of minutes. three or four minutes would be most. I would do it because it will get cold but definitely. I'm just in the habit of doing that. And if maybe the sciences wrong I apologize. But I'm probably not gonNA quit doing it that way. Well I think what we found out. Last week is while meet had certainly had an opinion on what he felt. Wait yeah believe it or not. He had an opinion There is no particular piece of science that is currently existing out there now. He did tell us that at one point when Amazon or When when Google was.

Dr Barbecue Harry Gregg Stephe Stevens Cleveland Meathead Google Amazon
"ray lampe" Discussed on The BBQ Central Show

The BBQ Central Show

03:10 min | 1 year ago

"ray lampe" Discussed on The BBQ Central Show

"Branch man. Come on Steve. How dare you even bother with these? pestilent remarks from these narrow. Dwells of rages that you know. I gotta come in from all sides right. My Wife is light. It's by a thread Vegetarian full-time Vegetarian. Plus your daughter who is over tonight right does not know me know chicken while I mean you know it's she. Is She partying here? Does she party to any of that? Beyond Burger stuff or anything like that or is that too. Is it like a guilt by association or what? That is a good question. Well I actually haven't beyond burgers fantastic and the What's that the impossible? I think they are great products. I think they're both great products. And I eat those a lot. I think actually when you think about what must go into a fast food burger. I would much rather eat a burger which as exactly the same okay so enemies right. Left here hey. I hope you're still going to what I say on this show. And if you're GONNA cut me off I'm not GonNa say that Bacon for you. Well look I'm telling you you put a Cleveland Shirt on and all of a sudden the muscles start coming out and you're ready to offend everybody and you're taking on all comers one recipe that I'm asking for because everybody. My house is a huge deviled egg. Fan My wife makes really good deviled eggs and not. Just run of the mill stuff. She loves the doctor him up and I saw. You made a smoked deviled egg. What does that entail exactly? So you hard boil legs you cut them in half you put them on a wire rack over a pan of ice. Because you don't WanNa Cook them any further and it's just an indirect grill with you. Know what chips on the coals? It's about a fifteen or twenty minutes smoke. Just tell you bronze the egg with smoke and then you take the yolk out you make your filling. And it's it's it's you know that moment in the wizard of Oz whereas was where it goes from black and white to technicolor. Well a regular deviled egg. Once you smoke it goes from black and whites technicolor. And I guarantee you you will never have deviled eggs again on smoke if you try that once and while you're at it man Ed Salad. We cannot make accelerate my house without smoking the eggs all right well. That's something that we're GONNA do. Look if you have any questions. You want great recipes. Of course you go to Barbecue Bible Dot com and check out what Stevens up to and We can't re while wait until May when we get the Bacon reports and then we'll figure out where Bacon actually generated so as always appreciate the time the knowledge and most of all of the fact that you come on the show once a month even really appreciate you do a great job thanks. Hey everybody stay safe. Stay healthy social distancing. Take it seriously man. It's it's a really really bad disease. We just had a couple of cases in our extended family so everybody be safe. All Right Steve. Thanks so much. Mary is Steven Reich here on this show once a month. Yeah Hey you know what I say and this show if.

Bacon Steve Mary Cleveland Ed Salad Steven Reich Oz Stevens
"ray lampe" Discussed on The BBQ Central Show

The BBQ Central Show

04:57 min | 1 year ago

"ray lampe" Discussed on The BBQ Central Show

"Molded around the bottom of an oil beer can and that gives you an effect which is a cup with sides on it. You indirect grill that and then you can crack an egg. In inside of that input grated cheese and scallions on top that Cetera et CETERA. A Nice light dish that has helped keep the manufacture of lipitor paying vast sums. Yeah no doubt about it. So you're obviously not pressing the beer all the way through Through the meat there. So you can Eggs yeah and you know you. Don't drink beer. I mean a Coca Cola. Soda. Can the same way all right? Now let me ask you a completely unrelated breakfast question. If I may just sleep may just give a little shout out to my assistant. Nancy Low ski who also lives in dry top of the food chain here. Tonight baby writes a lot of the blogs on Barbecue Bible Dot Com. So that was Nancy's brainchild that recent blog. Thank you Nancy. Nice so keeping with the ham of the situation at the moment or baking or poor. I've tried like I don't know four times with this ham. I mean I've had ham all my life and I've really never paid any attention to it. 'cause you know it just kind of sucked growing up and I just didn't care for it and then I got away from it for a number of years in College. Get on my own. Never think to make ham. But I'd say over the last couple years I've had the occasion to have cer- pretty freaking awesome Hams sentiment and let me know names please. Rule number one of the show. Let me tell you something. I don't know where I'm going or if I'm going wrong but I'm telling you pam is dry and I just don't know if I'm not clearing a hurdle somewhere I look I understand. I'm not handy understand not a lot but I know how to redirection and I have sous vide machines and I have a number of smoker machines outside and we just had a huge bone in ham. And I'm telling you it was horrible. What am I doing wrong or just sock and I just need to realize that. Okay so I have a couple of questions before I can diagnose your situation. Okay number one. Are you making your own ham from a raw oleg port? Never Okay so. That's first problem because you should be doing that. And if you look in a project smoke my book project smoker on the website. I give you instructions for making a ham from scratch smoking it from scratch to two step process. You you cook. Smoke it overnight. I did it in a big green egg and then the next day cold smoke. It I did it in my smokehouse earth. And that is an absolutely resplendent piece of meat not dry in the least and from for Jewish guy to be raving about ham. It's kind of weird but any rate that is fantastic now. The second thing is that most of us can't make it home. These are called natural naturally. Cured Hams or raw cured Hams. They would be like prosciutto or Talian. Spec or German shrouds felder black black forest ham effect that are salted and smoked. Smithfield handmade another example. But they're not actually cooked. And those Hams are generally are sliced paper thin on a meat slicer and they're eaten super thin. You look in you know I. I don't know what the minimum amount of time is. But it is. It's the aging process is measured in years now the HAM. You're complaining about inexpensive commercial hand. No it's not inexpensive. That's the problem. It's freaking expensive as hell. Well offline line or even online tell me. How are you preparing it? I need to know who what you're using and how. You're preparing it but I'm GonNa tell you right now Stephen. I'll tell you exactly how we're prepared. I did step by step instructions of how the people that sell the hand. Tell you how to make the Goddamn okay. Well that's that's your problem right there. You ever tried to make rice following the instructions when our own a package of rice never okay are so completely off the based at. I feel like it's it's somebody's translated from English to Chinese Japanese Arabic and then back into English so by the time you're done it has no real bearing. I never trust the instructions for manufacturing on how to prepare something. So so what are you supposed to do? Guess well okay. So you're too so I mean ham is already cooked right right unless you're doing what I what. I advocated earlier because real men.

HAM Nancy Low Smithfield Talian Stephen
"ray lampe" Discussed on The BBQ Central Show

The BBQ Central Show

02:08 min | 1 year ago

"ray lampe" Discussed on The BBQ Central Show

"Should we? Do we call it Bacon. Stephen I mean I know we can start to mince words and descript tours and all of this but you think Bacon. I mean we're thinking pork. Your is a bacon. Should it be only correlated with pork or can we get away with saying brisket and Bacon in the same sense? Well I think we say Brisket Bacon and we put quotation marks around the bacon to let everybody know however you are reminding me that I have a momentarily forgotten the etymological root of Bacon where it comes from so I need to look that up or maybe one of your suit listeners is has a is in front of a computer has an Oxford English dictionary but I think we need to know what is the origin of the Word Bacon. What was the first use in the English? Language has its meaning changed over the centuries debate an ever refer to other than pork because you have Canadian Bacon Right which is not pork belly so I think your question poses more questions than it actually gives answers right and we speak again. Okay great so we're going to see brisket bacon and will learn exactly where Bacon came from in May so you're definitely gonNA WANNA stay tuned at least for another four weeks so keeping with the bank and traditionally. That's something as an aside that you will see for a breakfast dish of some sort. I mean certainly you see it everywhere else but we love Bacon with breakfast. Are you a believer or a doer of grilling breakfast? Because I find myself getting out there especially given the time that we have and cooking a little bit more of everything outside. I am totally in fact. I like to think that I was the one that launched the barbecue for breakfast. I'm an early riser. Many followers no and nothing gives me more pleasure than six o'clock in the morning. Firing up my grill doing grill day doing a beer can breakfast burgers grilling Bacon Doing a breakfast Taco or Breakfast a case of DEA. Yeah I'm a.

Brisket Bacon Stephen DEA
"ray lampe" Discussed on The BBQ Central Show

The BBQ Central Show

07:49 min | 1 year ago

"ray lampe" Discussed on The BBQ Central Show

"With adjectives and go right to the hotline as we welcome our Pal Steven Reich Lynn. Back here on the show Steven I ask You. How are you? I am doing great. Thank you and by the way Greg. Let me see if you can see here. Look what I'm wearing in your honor. Look at this guy. Full Cleveland Year. Hey that looks very nice. Where'd you get? Did you lose a bet that you're wearing that or does that come across? That's just this found the t shirt I thought WINA. I'll pay homage to use it all right. We'll I like it. That's a cleveland. T-shirt we're talking with Steven Reich. Lynn from Barbecue Bible of course Barbecue Bible Dot Com Stephen. Obviously the last time we talked you know we were just getting into this whole corona virus and locking down and all of this stuff. Let's look ahead a little bit whenever this is where we're now freed up as a society and I'm talking about full freedom. We're not inching our way back in whenever this full freedom comes out. What's the first thing that you think you want to go to well? I sure hope I get to go to one of my TV shows because two of them were postponed on account of this fact. What's Today today's Wednesday? I was supposed to star taping my My French Barbecue. Show in Montreal. Today I was supposed leave yesterday so heartbroken about that but not cancelled just postpone and two days ago I was supposed to be finishing projects. Fire season three in San Antonio but Being a writer working at home. I'm in my little office right now. A little guest house in my backyard. It has really not been too bad and adjustment for me. And if you've been following my social media feed I've been you know taken the time to do a lot of grilling has I think. Many of have you gotten more into social media or have you stayed about on par with what you were doing prior to all this. Well I've I would say pretty much on par but Maybe I'm doing a little bit more video than I did before before it was kind of more photo and You know I'm also trying to be and this is hard for me very type. A workaholic kind of person. But I'm trying to say this was. This is the situation so maybe this is the time to take off a little time and you know not work so hard. Do you think things ramp back up. We will quickly forget about all the things we said. We should You know the the the very best the very big positives that we've learned or just the two here in Corona virus. Do you think will immediately wash those off to the side will quickly remember what it was like prior. Well I hope not I mean. I hope we'll learn some of the lessons that we learn now. Also frankly I do not think this is going to be a light switch that just quick. The switch and life goes back to. I think there's going to be a very long adjustment period. I think you know I think life will be different. Moving forward even in our arena. You know thinking about restaurants and Barbecue joins. It would not surprise me if you go to join and your server and your pitmasters wearing a mask. And they're wearing gloves. And you know if you line up in our Franklin. There's going to be six foot little tapes on the ground. Keep proper social distancing. So I don't. I don't think we've seen the last of this. Unfortunately no doubt about it Steven Reich joining us here on the show. Barbecue Bible Dot Com website. So you can let me ask you a unprompted question and has to go back with last week. Conversation the second Tuesday of the month. I have a I our standing chat with meathead from Amazing Ribs Dot Com and we got into a discussion. We've had it in the past but I was refiring an Oldie but a goodie because the subject had started to come up through various other social media postings that I saw and that was the idea of should you rest a steak after cooking and yield whatever benefits. People say they are or in Reality D. Not really need to rest steak because there isn't that big of a difference. Do you fall out on that. Well I do rest of the state but I mean I don't rest it a long time arrests estate minute or two for me the most useful thing that I kind of about grilling a steak or any me and I learned it in a one. Italian steakhouse in Los Angeles called on key And that is when the meat comes off the grill instead of putting it on a plate or a platter you put it on a sheet pan. That has a wire rack on top of it. So as it rests. There's air underneath of it as well as air on top of it so you keep that crusty sear. But I do think that a minute or two rest is a good thing. Five or ten minutes no because it would get cold but I do think there's a noticeable difference with a short rest all right Steven Reich joining us here. So let's go straight up over the top first thing that want to talk about this evening and I saw it on your blog A little bit ago called how to make an a five wagle brisket bacon so when we talk about brisk it's of course there's various grades man. I remember when I started doing this. Show people will talk about doing a certified angus or a prime brisket and people. That's so extravagant. While fast forward here to twenty twenty and Wagga seems like it's a common term and you're finding them all over the competition circuit as well as in backyards across this country but brisket Bacon. I've only heard of it once. And then strap wag ooh quality onto that and it sounds completely over the top. Well never mind why you scare quality strap the words a five on top. Five is the highest grade of Japanese. Why'd you beef? It's the most marbled. It's stuff that when you look at it you don't know if you're looking at Lace White Lace on a red tablecloth. Or if you're looking at you know red lace on the white tablecloth but it's extraordinarily well marbled. I've been doing some work with crowd. Cow which is an online meat supplier and their premise is very simple. I mean they find farmers and they find customers and they're sort of the middlemen so when you buy. Their meat is not commodity. Meet every sake you get from MS different. Every farm they used is different and they hooked up with them in Japan. That provides this amazing. Why you brisket now. Some of your listeners have watched some video that we did at Barbecue Adversity Last June and my God that feels like a different lifetime ago and that was an brisket this made with an eight five brisket flat and crowd. Cow Did a did a blog for us Last week in which they featured this I guess somebody crowd cow looked at this This sure looks like the beef equivalent of Pork belly. So what if you cure it with Sodium Nitrite and sugar and salt. And then what if you smoke it? And that was how they got to the Bacon. We ran their blog. I have not actually had it yet but today I received an eight five y you a brisket flat which is destined to be made so it's thawing now Probably what's today Wednesday probably Friday or Saturday? I'll start curing it cures for five days so if you follow follow me on facebook barbecue. Bible.

Steven Reich Steven Reich Lynn Cow Steven I cleveland Greg Corona facebook San Antonio Los Angeles Japan Montreal writer Franklin Wagga Pork
"ray lampe" Discussed on The BBQ Central Show

The BBQ Central Show

01:48 min | 1 year ago

"ray lampe" Discussed on The BBQ Central Show

"Lynn. I will talk quickly about South side. Market AND BARBECUE ESTABLISHED IN ONE. Thousand nine hundred. South side is the oldest barbecue joint in Texas. They've been owned and operated by the same family for three generations. Famous for the original beef sausage right. All meats including the prime briskets are smoked low and slow for many hours over real Texas postal. Would they ship nationwide via the online store? Southside MARKET DOT COM SHIPPING. Customers can choose to order now and ship later. Include a custom gift note and multiple addresses without additional charges all shipped items or vacuum sealed to ensure freshness and ease of preparation for the customer. The meats are processed on their onsite. Usda inspected facility which is great. Now if you want to eat you can do that. They have two different actually three now. I believe Elgin Texas since eighteen eighty to bastrop Texas since two thousand fourteen. I believe there's one in Austin now by saw that right on the website grocery distribution through Texas and many surrounding states. Here's the kicker go to south side. Market DOT COM as. You're shopping and all that use Promo Code. Bbq central a checkout get ten percent off the entire order BBQ C. E. N. T. R. A. L. were lower case. When you're shopping. It's outside market DOT COM and get ten percent off the entire order this time the next time the hundred forty third time. It works every time if you want ten percent often order use Promo Code. Bbq central area. All right we're back with Steven Reich. Lynn right after this stick around.

"ray lampe" Discussed on The BBQ Central Show

The BBQ Central Show

04:21 min | 1 year ago

"ray lampe" Discussed on The BBQ Central Show

"To this show. Ben Are Not and we'll be talking to him to close it out this evening so very excited to talk with band and Robin and Ray and Stephen as I said by and large I our. It's all hall of fame all the time. Second Hour not to shabby itself to one six to two zero zero nine. Six six or greg at the bbq central show dot com. If you WANNA jump in this evening and I'll be looking forward to your comments and all that other stuff all right. Let's see what did I do with it? I don't know where it went. Yeah heritages sorry about them was placed my gender follow me socially of course that'd be central show all over the place now first and foremost to give a public thanks to a Barbecue. Palo mine named Jason Kaplan I used my Lang- thirty six patio over the weekend. Truth be told while I love using it. I have struggled at various times with running my best fire. Some people with living their best life. I struggle sometimes with running my best fire and it always seems to start out okay but after a number of hours where it seems like it would actually be easier to control for me. It's harder to control and it always seems to be the weirdest part because over time at least conceptually you're growing the coal bed so if nothing it should be more consistent so the last time I used it I took out. The raised gate started it on the floor. And then this time I saw the Jason had done a brisket cook a few weeks ago and I asked him how he ran his fire. He has a little bit big of a little bit big little bit bigger of Lang than I do. I believe he has the forty eight inch and I have the thirty six inch but I believe they're identical in fire box size. Maybe his is a little bigger to accommodate the bigger smoke. But I don't think and I said hey how did they go? How are you running your fire? And he said well. I built it on the floor like you did. We discussed that in a number of months ago. Because somebody gave us that sage piece of advice and to keep the calls because that was the first thing I was noticing. That Kohl's weren't staying up on the fire. There were just dropping to the floor and he said Some was talking to said build it on the floor. I go from there and then I suggest. What did you do to run constant? He said I took the woods split. He's got kindling tracker. Like I got any split to split. And then he split the split of the split in like quarters I guess that would be and he said he ran a two fifty all the way from front to back and I said next time I fire up the Lang. That's what I'm going to try. Maybe that's what missing because I'm doing everything else so I did the same thing over this past weekend worked out great and I was not chasing temps on either side. Coal bed stayed bountiful. Aside from having to add sticks every thirty minutes or so was the easiest fire. I've run today. I lived and ran my best fire this past weekend and the ribs. Chicken were spectacular. I love all my cooks. I use all my cookers. Well except for that piece of crap. Art Flaine I think the peace and it's for sale for six bucks. If you WANNA come and get boat anchor and the food that comes off the stick burners are by far the best pieces of food that you can make in my opinion. It's not even close. The traeger makes a great end product. The Green Mountain grill a great end product Weber. Smokey mountain makes a great end product. But for my money if you can if you have the time that's what you need if you have the time to run the state burner. It is second to none as far as food that it puts up so I WANNA to thank Jason for the pro tip listen to him on the Howard Stern show of course was my favorite show is executive producer. And I think if the fire box on the Lang was three times the size that it is way better. Maybe four times the size. But I don't think that's an option. There's no way in hell that I would be able to retrofit something like that on the cooker. It took me four and a half hours to build the Cavallo. There's no way I'm dropping a fire box on a steel piece of equipment and then somehow figuring out to to make a box four times that big and then be able to reinstall it on the coach we..

Lang Jason Kaplan Kohl Robin greg Ben Palo mine Stephen Cavallo Green Mountain executive producer Howard Stern Ray Weber
"ray lampe" Discussed on The BBQ Central Show

The BBQ Central Show

03:43 min | 1 year ago

"ray lampe" Discussed on The BBQ Central Show

"Guest here on this show Steven Reich Lynn from the Barbecue Bible joins us and we have plenty to talk about with Stevenson's his last visit not the least of which is how has been keeping safe but we're also going to be talking about a luxury bacon. Item will also be talking about things that he's grilling. We'll be talking about breakfast and the grill all that fun stuff so you have to look forward to that in about twelve minutes from now and then we'll move to thirty five past the hour where we will find also barbecue hub. It first our hall of Fame Laden. Let's just get it out there and oh you call him. Ray You call him Dr Barbecue. You Call Him Ray Dr Barbecue lampy. It is Dr Barbecue making his appearance. Backup or making a reappearance back here on this show. Last time he was on. We were catching up. Because it had been a number of months. He also talked about the new National Turkey Federation partnership that he had struck with the National Turkey. Federation new one on board here as he joins us in April plus. We'll also get an idea of how Dr Barbecues the restaurant is operating under the corona virus When he was on last time we were not in the life of Corona virus at that point. So we'll see how the restaurant has pivoted. Maybe it hasn't. Maybe she was shut down and waiting until this whole thing clears off so they can open backup normal. We'll talk to ray about that. Some other items as well. They'll move into the second hour. It is the third Tuesday of the month. There's also another recurring guests on the third Tuesday. That is the founder of Grill. Girl Dot Com Robin Lindores. And we have a topic that I don't think we've ever broached on this show through its lifespan through the genesis of the barbecue. Central Show John. Solberg would of course be able to diligent research. And make sure that I'm not putting my foot in the mouth as I'm talking out loud here and not fact checking myself but you don't need to fact check anymore. It doesn't matter you can just say what the Hell you want. And it's just the golden rule. We're going to be talking about alligator. I'm not sure exactly how we stumbled upon this topic of alligator but I saw a maybe it was a visit or two ago. She had made some reference center blog to a smoked alligator recipe. Or something along these lines and we just started talking about the peripheral and I said you know what the more and more we talked about it offline the more information she had and then all of a sudden I said. Do you have knowledge? Do we have pictures? All this stuff will. Yeah all of a sudden a bit. So here we go. We're GONNA talk about alligator from front to back and what you can do with it and what it tastes like and if you can get your hands on some you can't go into the pond and pull out an alligator live in Florida. I mean you can do that. It's a very illegal to do that. If you WANNA risk the law go in the pond and fish out or do it the right way. We'll talk about the right way tonight as well attend fourteen. I will also talk about Current recipes that she's working on and Robot ranch updates which is the thirty acre very rural setting where their house eventually is going to be. They're starting to clear and they have a whole instagram account. That's kind of fun. Follow as well. So that's Robin Lindores at ten fourteen and then helping me close out the show tonight. A host of a barbecue related. Podcast never been on the show before he is an award winning podcast host. And he's doing it here for the last couple of years. In fact just recently celebrating one hundred episodes. If you've ever heard of the podcast. Smoking Hot Confessions. Than you've heard of first timer.

Robin Lindores Dr Barbecue Ray Dr Barbecue Solberg National Turkey Federation Steven Reich Lynn Stevenson National Turkey founder instagram Florida Robot ranch
"ray lampe" Discussed on The Zest

The Zest

03:13 min | 2 years ago

"ray lampe" Discussed on The Zest

"Okay found. They've been cooking barbecue in in the middle of florida forever and it's very much like george. I think it's it's a lot of hogs and a lot. That's how you kind of south georgia barbecue <hes> but when you get on the coast it gets a little different but as pompous as the sound for me to say this i- i- supersede all that nonsense. I've been doing this for thirty five years. I've gone everywhere and eaten everything. I can make a menu myself and no. I don't know omar's omar's to anybody because i've seen it on and also so it's really. I don't wanna say it's my style. It's this combination of of genuine styles calls <hes> it's not just i heard what they do in kansas city trust me how i live it and and so i think i'm able to pick from all these different things ray lampy this has. It's been so much fun and i appreciate your time and your food and your barbecue. Thank you so much. Thanks for coming on that was ray. Lampy better known as dr barbecue speaking to me at his saint petersburg restaurant. How.

dr barbecue omar florida saint petersburg kansas city georgia thirty five years
"ray lampe" Discussed on The Zest

The Zest

16:52 min | 2 years ago

"ray lampe" Discussed on The Zest

"The zest. When i saw the flames tattooed on dr barbecues arm i knew he meant business the pit master and t._v. personality whose real name is ray. Lampy is all in when it comes was to his craft. I recently visited dr barbecues saint petersburg restaurant of the same name where he shares his story and offers tips for barbecuing at home while i was there tackled the feeding frenzy a sharable platter of the restaurants specialty meats because sometimes you've gotta take one the team. I'm really dr barbecue. When you walk in our front door the first thing you're going to see what we call the block. It's this thick. John boosts blocked. This is where all the business happens now. We wanted to kind of look like one of them. Barbecue restaurants where everybody lines up talks master gets their food and goes onto way but we also wanted you to be able to sit down and have a server have a nice civilized situation with a cocktail so we did this kinda it just for show but this is where all this stuff happens anyway so you get to look at it but you don't have to actually take your food from angel a nice server. We'll bring it to you okay and his angel campos. Yes ma'am so angels. Gonna cut a few things here. He's gonna make us what we call. The feeding frenzy feeding frenzy is a half pound each of four different meats in this case. We got a whole bunch of different meats. I'll tell you about the others lately but i've chosen these for you in particular what he's carbon right. There is our brisket yeah. This is real barbecue. <hes> we have a lot of texas kind of influences around and we're not a texas barbecue restaurant but there's a whole lot of texas influence. We use certified certified angus beef certified angus beef is not just angus. It's a very strict program of what it is and it's better than most of the beef we can buy. We tried a lot of different things. Look how juicy that is. We tried a lot of different things around here and a certified angus beef was perfect for us and it goes in this big smoker behind this jay in in our oiler with oakwood only and it cooks till it's like that. Can you tell me about that amazing looking crust yeah. It's salt and pepper is always season with an oak wood but the reason that develops. It's just a long slow process. We call that the bark but that's what happens in the smoker smoker. When you cook something for fourteen hours or so <hes> it develops like a room when we talk about you know how you make a route. You don't just brown some butter and flour. It takes a long time. We joke about taking two beers while this takes fourteen hours. There's no way to get a lot of years. There's no way to get it to look like that without doc de long slow process if you if you rush it you still be good. It could be a nice piece barbecue but it would never looked like that. Meets your mouth water order to look at it. I wanted to know about the fat layer on the brisket. How much fat do you think is necessary to leave. Well in your dream world quarter into fat. A quarter to a half inch of fat on the cop would be what we would leave <hes>. It's hard to get that exact without hitting some bald spots so i would say we're probably between a quarter in an inch but that's fine you know it'll cook and we'd like to have some fat on there too much and we don't want to have to trim it off on the block because then all that beautiful you for crust and the seasoning would come with so. It's really critical that they they trim it right before now. The other thing is there's pockets on the ciders actually two muscles to that brisket the one on top as we call the point you see that and then the blow is the flight you could see there was a lot of in between the two and we've notched that out because that won't get cooked and rendered out ah the real answer is we want just enough fat that will render out during the cooking process so that's what helps with the juicy well it doesn't it does the concept that all all that fat goes into the meat. That's not true. The reason meat gets dry because you overcook it so it it does it certainly nice to have all that fed into neighborhood dripping all over it but it doesn't go down through the meat like some some nice storytellers would have us believe so is it. Does it help flavor what gives it its flavored well. It's real simple. It's a combination of things it's real simple good quality beef. It's the fat for sure. We wouldn't want to take a bunch of fat off. I mean that fat to me is what's making it tastes so good salt and pepper upper and oak those are the four components and if you get the combination of those right that's exactly what you want. Is this your most popular meet. Brisk brisket could've pulled pork. They're both really you know. It depends who you are. What part of the country you came from which you like better but i getting pork shoulder are the two for sure. Tell tell me about that. Why why what part of the country to southerners like pulled port well. Here's the origins of barbecue you know why they could a bunch of hoggs over hickory wood in north carolina now because they had a bunch of hogs and hickory wood to cook a bunch of briskets over oak taxes. They had a bunch of verse gets briskets and and shoulder to were pork shoulder. Were the expendable cuts. Nobody was worried about those. They were lower budget and so it was available to the barbecue guy but a beef was what was there to brisket was available and a bunch of oak and mesquite work so it's it's that basic at its core now. We're lucky enough. We have access to all these different things but in general people from texas don't consider pork barbecue and people in carolina. Don't consider beef barbecue. I'm so here we are in florida in the middle and i i guess you're loving at all. Yeah exactly we well. We all have access to that now. You know you have your tendencies much like your favorite football. Team is is how i think it is at this point if you grow up eating a bunch of pork but that's what you think it should be but yeah. We're lucky enough to have when we've got so many different kinds of meteor. How many do we have totally. Don't tell me to figure that out because there's a bunch of different stuff around here. At least they're gonna fourteen meets that we're doing <hes> from our beef. Ribs are pork brisket <hes> that we also also have we have our jalapeno and our beef sausage. They've got our turkey which is wildly that you'll see here soon. Pork brisket is something nobody else has. They tell us we're the number one seller of pork brisket brisket in the country pork belly as well. We always have pork belly on the block. These are all the meets. We have on the block okay. So what else have we got next. Let's go to the turkey. Turkey is something i can tell you myself. It's my personal favorite barbecue meat probably because i get tired of eating brisket pork ribs and that but but i love turkey so we buy these good quality turkey breast boneless that like a whole boneless logo turkey and we bryan in bryan for at least twenty four hours we have bryan with a whole bunch of different stuff in there some hot sauce and chilis and and a bunch of stuff and it soaks overnight twenty four hours and then we cook it now. You've got to cook it to the perfect done this. This is a key to the lead quality of all of our meets. We cook stuff to the perfect degree of done this every day and it's so important if you cook it a little bit in a screw it up if you overcook it a little you'll screw it up. We took it to the perfect. Done is looking at turkey. I mean that's always cooked. Perfectly with turkey is gonna let me taste this. My turkey not does not ever looked looked to talk about robin's jana resist having sampler juicy and tastes so tender and juicy it it is i mean it's it's just we we like turkey but it's easy to screw turkey up. It's easy to dry it out. How's that okay. This is so smoke flavor. So what would you brian retrying it and then when it's time to go in the oven it go it goes in. You are other cooker that we run a little bit hotter. It's about three hundred degrees but also has oakwood in there. <hes> we put a little salt and pepper on it and we put coach jiang on top just to give them a little bit of a glades. It's a korean beam spicy bean paste kind of thing very trendy right now so we're trying different things and it just gives a little bit of heat because a salty and the sweet of brian that little bit of spicy on top really helps it out i think i think we're serving the best turkey. Talk angel agrees right. Oh absolutely this is i've. I've always been hesitant on turkey. It's not being my top. You know that i like after being here. It is absolutely one of my top two. I love here are turkey is just moist succulent every single time. It's just i it's amazing. It's amazing. This doesn't taste like turkey like you're used to yeah. No absolutely that's a compliment. We don't want our food to taste like everybody. Else's now barbecue has its its traditions and we've got you know there's a way to do things properly but we want ours to be a little bit special. We went around to a lot of barbecue restaurants around the country that were doing things in a different front modern kind of way and that's what we liked. There's still got the roots of real barbecue but we wanted to have a little spin on it. The coach jiang is not something. You're gonna find in mississippi happy at an old school barbecue restaurant. What is pastrami. What is it well. It's a beef brisket to same briskets that we use for regular brisket except we cure it. We use a occurring salt. We make this. This is actually a recipe. I don't wanna is also out of one of my cookbooks and we we create this persona. You got inject it and then you put the cure on the outside also and let it sit for four days and then you put coriander and black pepper on the outside of it and then you smoke it to that degree of done this much like a brisket so it's really a beef brisket. That's been cured. Sorta like the simple way to do. It would be by a corn beef. Put some coriander and black pepper on it and smoke it so it's been sort of pickled de eh. It's exactly what has been yeah. I keep saying cured. It's all the same thing no. It's a it's a day they did it for preservation. I've started to like it that way so so now we cook it and prepare that way need it and we're not done yet. We have what is these are ribs. Well ribs yes. It's a barbecue restaurant. I don't you know it's funny. I i've done a lot of homework on this over the years <hes> there are places where they like work where like brisket where they like lamb and they like different things pork ribs seemed to supersede all of that whatever region you go to find any barbecue restaurant. You'll almost always find pork ribs so these are what we call. Saint louis cut ribs. Now we buy this. Is something called comp part dirac cork. This is a family farm in minnesota. I know the convert family and it's just special fashioning a dirac hog but much like certified angus beef. All angus isn't the same dirac hogs or not the same. We taste those. It's joe those are just different different. There's a piece of you wanna. Try piece of pastrami. We're gonna take that a benito's. Oh we are well yeah. I have to take a picture of this way before we do anything. That is gorgeous this platter. We've got a cutting board here now. What do you call this. Angel is feeding frenzy so you're looking at usually it'd before meats and it'd be eight ounces of meat and you're looking at your turkey right now for straw me your ribs and your brisk and we tra- jalapeno and regular sausage on their to top it off for you. That looks gorgeous and you're going to help us eat it <hes>. I've got a couple more things to do but i'll join for last couple bites there. Save me save me a little angels. Gonna create a bob played up some side dishes for us to and then we'll go sit down and he'll bring everything in chris. That sounds fantastic so you cook the turkey and a different smoker at high heat. What's the biggest piece of advice you would give a home cook so so that it comes out juicy and perfect like yours does the trick is don't over cook. Stuff meat is not going to be dry unless you overcook it so get a good instant can't read thermometer and learn what is the proper temp and don't be afraid trust thermometer. Take it out. Let it have a little rest and then eat it it mistake. I think the people make is they're looking at their pizza turkey. They think it's done or not really sure so. They're afraid that it's raw the inside so what did they. They cook it some more and then it ends up being overcome. You want to always rest meat. Especially big cuts of meat like this well. What do you want turkey to get to one sixty or one eighty white meat turkey one sixty and and for me one fifty five because and then with that rest it's going to get up to one sixty one eight hundred dark meat but for white meat one sixty no more okay so when you have a whole turkey that white you've got dark. What do you do a whole spiel for that. So what would i do. Is i take my turkey out mixture. It's fully defrosted did take it out a an hour before you're going to cook it and set it on the counter and take a big one gallon bag full ice and put that on the breast so now you're going to get the breast really cold while the dark meat is starting to warm. It helps a lot yeah. It's really i mean it's hard hard to get perfect. You know like anything. It's hard to get those two things done but it's going to give you a head start by cooling the white meat download the dark warm up a little bit because that's always the problem the white meat dark on the dark meat tonight so then you'd put the temperature put the thermometer in into the fire into the dark meat and he has to get to one eighty. I'll go one seventy five because i let my turkey you sit on the counter for forty five minutes and it comes out great. It's a good thing the tip yeah yeah. The rest is something. I think people don't embrace and it's really good and it's it's important so i got a mention. <hes> you are sweating and everybody i see walk by me is in the same condition and so this is a hot job yeah but there's a lot worse. Kitchens ours is because we're out here to open kitchen. So at least we get some of the air conditioning from the from the room <hes> the smokers hot. There's a lot of heat coming off so they are being a chef yeah yeah you know you can't take the heat. Get out of the kitchen. You wonder i heard that one wouldn't wanna eat a little bit. I'm dying to try that brisket. I have been waiting for that brisket since i saw angel. Cut it but i gotta ask you something. <hes> you mentioned shen that you for ten years lived in the cradle of civilization polk county florida. You lived in north lakeland oakland for ten years. I did i agree with takagi. I was born in chicago grew up in the near suburbs migrated a little further away out into the suburbs and ahead of family trucking business and it just ran its course it was local cartage and it was just time to move on and do something different and i i decided i was going to move to lakeland and i had come down there for the barbecue cook off. I decided it's gonna move there so barbecue in the parking lot somewhere so i drove down. I didn't know really where to go and i ended up on the north side driving around and i found some duplex housing look pretty nice so i checked in. I rented one and i'd never left for ten years and i didn't really understand the and the north south lakeland thing quite that much at the time but i gotta be honest. I liked the north side of lakeland. I thought it was fun of their has always been a a lot more rural country ranches up there and you know it seems like barbecue would fit right in actually i know there's some barbecue places up there. I mean you mentioned coming down to lakeland for the barbecue. The one the junior league for pig fast. I came didn't come to the first year. I think i was there. The second or third year when we at the time we would have it behind like behind right field where tiger czar before this previous previous remodeling of tiger stadium there and it was out in the grass and side. I truly moved there because of pig fest and and those people became my good friends and and i and they helped me along the away a lot of them in my career. <hes> you know a lot of lot of good friends in lakeland a lot of fun. You had a food truck trailer but a operated it you know in the fashion of a food truck and it was one of the things i learned quickly was people would never come on sunday. I mean it didn't matter what i did on sunday. People wouldn't come in community anyway. If it was raining they wouldn't come. If it was cold. They wouldn't come was hot. They wouldn't come. If it was thanksgiving week. They wouldn't come. I mean there were just all these gaps senior schedule and so. You couldn't really make a very good living at it because you couldn't really sony thing every day okay well. We'll get some barbecue sauce barbecue abuse sauce barbecue sauces those okay yeah for about barbecue sauce or so much flavor without it..

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