Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose.
Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg.
🔑 Key Themes & Highlights
-
Chef David Rose’s Background
- Born in New Jersey to chef parents, leading to a lifelong passion for food.
- His experience competing on Food Network Star and representing major brands like Omaha Steaks and Nissan USA.
-
Big Green Egg Cooking
- The history and versatility of the Big Green Egg, originally inspired by Japanese Komodo smokers.
- Explanation of its ceramic design, which retains heat efficiently and enhances food flavor.
- How it can be used beyond just barbecue—roasting, baking, grilling, and smoking various dishes.
-
Chef Rose’s Culinary Philosophy
- Encouraging creativity and versatility in cooking.
- The importance of proper seasoning, grilling techniques, and understanding food composition.
- Breaking down steak preparation, including reverse-searing and grilling methods.
-
Highlights from His Cookbook
- Recipes include everything from meats and seafood to soups, salads, and desserts.
- Features innovative dishes like smoked German chocolate cake and bourbon pecan pie.
- Showcases how the Big Green Egg enhances traditional Southern dishes like oxtails.
#SHMS #STRAW #BEST #AMI
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hi.
Speaker 2 (00:00):
I am Rashan McDonald, a host the weekly Money Making
Conversation Masterclass show. The interviews and information that this show
provides are for everyone. It's time to stop reading other
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(00:24):
Now let's get this show started. People always talk about
purpose of gifts. If you have a gift, lead with
your gift and don't let your friends, family, or coworker
stop you from planning or living your dreams. My guest
is chef David Rose. You may have seen David in
action on many TV cooking shows and national talk shows,
including competing on Food Network Star. He is born in
(00:46):
New Jersey to both his parents who are chefs. WHOA wait,
that's some good eating right there. If it smelled good,
look good, chances are in that house it was good eating.
Chef David Rose is also an Omaha Steaks executive chef
spokesperson and serves as a national brand ambassador for Nissa
USA and Big Green Egg. He's on the shoulder to
(01:06):
talk about his new cookbook, Egging David Rose Cooks on
the Big Green Egg. Please welcome the Money Making Conversation
master Class, the one and Only David Rose.
Speaker 1 (01:16):
Howin't doing, sir? Your morning? Brother?
Speaker 3 (01:21):
Thanks for having me so much, man, I appreciate it,
and it's enjoyed to be here and I'm excited to dig
into it.
Speaker 1 (01:27):
So thank you again for having me.
Speaker 2 (01:29):
First of all, thank you for sending your book, Egging
David Rose Cooks on the Big Green Egg. Let's let's
let's go and get it out. Let's go get it out.
My guess Okay, I have the setup. I have the
Big Green Egg, I have the table that comes with it.
I got this beautiful cover that goes over it. And
that bad boy I'm set up. That bad boy has
(01:52):
been covered for six years.
Speaker 1 (01:55):
That's the damn saying crying shame brother.
Speaker 2 (01:57):
Okay, I got it. I gotta put this. So having
you owned the show means that, guess what, it's time
for the big unveiling of that. I got to pull
it off. And your book tell us how you got
involved with this. You know the Big Green Egg. You
see the signs. I'm based in Atlanta. From you born
and raised Houston, Jaxtion. So it's like barbecue capital, smoke capital,
(02:18):
where I've lived all my life. Okay, so the Big
Green Egg. You cannot avoid the Big Green Egg. Okay,
So tell us exactly what is the Big Green Egg
and what makes it so special? David?
Speaker 3 (02:30):
All right, So the Big Green eggues has been around
for forty plus years now, back in the seventies and
Ed Fisher, the founder, creator, CEO of Big Green Egg.
Speaker 1 (02:42):
What he did actually was he was in the military
and he.
Speaker 3 (02:45):
Was overseas in Japan, and it was based off of
the Komodo smoker. It's been around for thousands of years
Clay Pott and essentially, you know, you could smoke and
you could do all types of foods, meats, proteins, vegetable
on it. So he sent a couple back, shipped them
back to the States and said this Kimodo smoker, this is.
Speaker 1 (03:06):
Good, but it can be better, it can be great.
So what he did.
Speaker 3 (03:10):
Then from there is he started you know, kind of
fixing them up, enhancing the hardware, making them a little
more sturdier, and started selling them and branding them as
Big Green Eggs. But when Big Greeneck really took off
is when he started working with NASA and using the
same ceramics that NASA space shuttles use. So this smmer
scientific to it as well, my friend. So it heats
(03:31):
up quickly, cools down quickly, and retains temperature very evinly.
And due to the poorous nature of the smoker, you know,
for those who aren't quite as technically you know, savvy
with drilling, it really is forgiving because if something's porous,
that means it retains moisture as opposed to your stainless
steel smokers or grills. And the thing that I love
(03:54):
most about the big green neck what egg hads you
call big green neck advocates love so much of about
it is the versatility of it.
Speaker 1 (04:02):
Where you can do.
Speaker 3 (04:02):
Low and slow, hot and fast cold smoke. You can
do steaks, pizzas, ribs, briskets.
Speaker 4 (04:10):
Uh.
Speaker 3 (04:10):
And again, what I really love doing is highlighting that versatility.
Speaker 1 (04:14):
So soups, salads, entrees, desserts. You have some breath, David,
Let's slow this down.
Speaker 2 (04:21):
Let's slow this down. Let's slow this down. Okay, you
know this is my show. We can talk slowly. We're
gonna talk about recipes we ain't got to do a
little quick sale on this show these day, the quick
sales just to get to know you. So my audience
they know I talked about food creatively now because see
I've been blessed with the skill. You know I've been
I've been an award winning chef. I've gotten that honor.
(04:44):
I mean, I mean a baker.
Speaker 3 (04:46):
You know.
Speaker 2 (04:46):
I love to cook. You know, I come from a family,
a big Black family, six sisters, two brothers. You know,
all the home cooked meals because we didn't have that much.
So everything was cooked. But I didn't learn to because
I had six sisters. My parents old school, they wouldn't
let me in the kitchen, okay, so I just had
to watch all the time. And not until I went
to college that I started cooking. I learned how to
(05:07):
cook at a Jewish deli. That's what was my first
job out of in college was a Jewish deli. And
that's why I learned how to cook my toa balls
and all. You know, one of my favorite all time
meals at German potato salad, you know, all that, all that,
all that stuff, and so that's why I really got introduced,
you know, in the Green bean, gulagh, all that good stuff.
I learned how to do that at the Jewish Deli
(05:28):
and so. But the thing about it is that as
over the years, you get trapped in your own skill
set what you do and not want to innovate or
not to want to change. And that's what this interview
is about showing people like you know, my dad, he
grew up on the fifty five drum barrel. That's what
we drew up with, barbecue home and so and so
(05:48):
what I want to make sure we understand is that
the big Green egg is not about just bobbecuing. And
so that's why I want to slow it down so
everybody can stand because it can get thrown into that
bobbyqu club now and that now on the fifty five
drum barrel. Drum barrel, that's what it will. It were
(06:09):
there for barbecue and smoking and all that stuff. Okay,
you couldn't fry no eggs on that. You you couldn't
do nothing that. You drop them links on that, you
drop the ribs on, it, dropped the chicken on there,
you put your barbecue beads in the corner, and brother,
you went to work and it smoked. Now the big
Green Egg. That's not the same conversation.
Speaker 3 (06:26):
Correct, correct, that is correct, That is correct, And it
can be used for barbecue and smoking.
Speaker 1 (06:31):
But it's more so the versatility.
Speaker 3 (06:33):
Of everything you can make inside on your soavetop and
your oven you can make on the big Green Egg.
Speaker 1 (06:39):
And that's one of the few girls that can say
that it can do that.
Speaker 2 (06:42):
Now, my my senior marketing activation director, he lives and
dies by the Big Green Egg. Boy. He talks a
big store. Ready, Yeah, he talks a big story about
the Big Green Egg. And so now me, I want
you to, I want you to kind of like admonish
me for having a lockdown for six years, tell me roushan,
(07:04):
shame on you. This is what you should be doing
with that beautiful green egg that' just sitting under you
in your house covered up. So why why why should I?
Why should I unveil it? Now? After this book, this
beautiful book that I've read called egging, there's a specifically
gear to green egg cooking.
Speaker 1 (07:24):
Yeah, with this book right here, all these recipes were
made with the big greenegg edvind.
Speaker 3 (07:29):
Not to say you can't use the book as well
for any other kind of grills or smokers.
Speaker 2 (07:33):
Yes, sir.
Speaker 3 (07:34):
But you know, for me, after talking to you and
kind of taking a brief look at your social media,
I see that you're a foodie.
Speaker 1 (07:40):
I see you're a lover of food.
Speaker 3 (07:42):
And you know, for you to be a foodie and
not use the big glegg and have it out there
collecting dust and polland you're doing yourself with this surface.
Speaker 1 (07:51):
But I'm just going and say that real quick. But
this book just really highlights everything from.
Speaker 3 (07:58):
Baking to smoking. Vegetable was literally everything on the Big
Green egg. And you love bacon. The really great thing
with the Big Green Egg is that little smoke kind
of hint, the smokiness adds a kind of a deepened
layer to the cake. So that German chocolate cake, that seatcake,
that smoker, that grill, that big Green egg is gonna
kind of bring it from a good cake. It's good
(08:18):
right now, right it could be firefire, two fires is
better than.
Speaker 2 (08:22):
One of Absolutely that's come on in the kitchen. The
fire extinguish it. Now. In a conversation about okay, you
have the word smoking and then you have you know,
then you have then you fire? What is how do
you what do you use smoke? And when do you
use fire in the process of preparing meals?
Speaker 3 (08:48):
Okay, yeah, So as far as you smoke, you can
do cold smoke like you know, for salmon, seafoods, things
of that nature to kind of you know, where you
want a low and slow smoke and you don't want
to smoke to overpowered. Smoking also comes into play with
your briskets, your ribs, or you can smoke chicken, you know,
things of that nature or if anything you want to
(09:08):
so you can add smoke to it. But when you
have direct fire, which is direct grilling, and indirect grilling,
which is smoking.
Speaker 1 (09:15):
Direct grilling is more of your high.
Speaker 3 (09:16):
And fasts like your steaks, your chops, the bobs, stuff
of that nature where you want that direct heat the
flames to kind of kiss it, just suddenly kiss it.
Just get that nice char that nice grill, that nice
brown because color that brown, that's flavored. Brother, And that's
what you want.
Speaker 2 (09:32):
Now is you brought up steak, Let's slide right on? Almaha,
steak chefs, Now I did. Now I've eaten steaks many times,
David in restaurants, you know, and early on I used
to just drive people crazy by saying the word well done.
Get the ugly look well done. Why did you come
in here? Why why you're wasting our time burning up
(09:56):
a good piece of meat? Okay, so now murder that.
I'm a meat your guy. I'm a medium, a medium guy,
and I understand the value of what they were trying
to teach me. But I was sticking to my guns
at an early age. Now, yeah, on the god, what
how do you prepare a steak for the big green egg?
(10:16):
And how do you words like seer, I hear words
like two minutes on this side, two minutes on the
other side. Talk to us about the whole preparation. Since
you are representing Omaha steaks, talk to us with the
magic yeah.
Speaker 3 (10:29):
Yeah, yeah, yeah essentially, So, first off, you want to
kind of notice the basics of the composition and DNA
so to speak of a steak. What a steak is,
you know, So steak is essentially, you know, it's cut
from different primal cuts of the steak and it's sliced into,
you know, the muscles.
Speaker 1 (10:46):
So essentially the steak is the muscle.
Speaker 3 (10:48):
And then the white that's in between the muscle, that's
the intermuscular fat, and that's the good fat. That's the
fact that melts inside of the steak gives that nice
juiciness and mouth water ring mouth, which we all love
and look for in steak. So a couple first things
before you even get that steak on the grill in
that cast iron fan. A lot of core mistakes people
(11:10):
make is you want to bring that steak to room temperature,
because you got to remember, a cold steak is essentially
a cold muscle. And what cold muscles do is they
take a while to you know, to warm up, and
they remain tense. And if you want to go in
and put that steak on the grill cold, it's going
to have inconsistencies and it's not going to get that
(11:31):
nice chart and cook to that perfect temperature you want.
So always put the steak out for at least twenty
five to thirty minutes when it comes to room temperature.
Speaker 1 (11:39):
Second, steaks take seasoning very well.
Speaker 3 (11:42):
Salt, pepper.
Speaker 1 (11:43):
That is a great basis right there.
Speaker 3 (11:46):
A lot of times, you know, with Omaha steaks, the
quality of the steak is so great, it just needs
salt and pepper.
Speaker 1 (11:51):
But feel free to add make your own rubs, your
own seasonings, get crazy, get creative, do your thing now,
When it comes to the grilling process, there a couple
of different ways to grill and cook up your steak.
You could do direct grilling, where from.
Speaker 3 (12:05):
Start to finish you finish it, and you start it
and finish it on direct teet that's over the flames.
That's one way I'd recommend those for your thinner cuts
of meats, like your flanks, your skirts, we're essentially something
like that. For a nice medium or a medium, you're
doing three to four minutes on each size. But now
you have your bad namajammas like your portaps, have.
Speaker 1 (12:26):
Your ribbis, you have your tomahawk.
Speaker 3 (12:28):
Bone in chops, those right there, you kind of want
to approach those differently because you want to have that
fat rendered down and get nice and chewy, and you know,
just kind of get really really nice to that desired
temperature to what you want because the last thing you
want to do is cook a steak and you have grizzly,
hard fat.
Speaker 1 (12:46):
That's not pleasant. Nobody wants that.
Speaker 3 (12:48):
So for what I recommend with that particular process right
there is I consider that with the reverse searing process.
Speaker 1 (12:55):
So what you do is you start out in direct so.
Speaker 3 (12:57):
That plate center that comes in there you have that
in there, you do that two point fifty low and slow,
and you let that come about ten degrees below your
desired temperature. So you said you're a medium man. Medium
is one forty five. So you let that steak go
to the reaches one thirty five. You take the steak off,
you remove that plate ctter, you crank it up to
(13:20):
direct key direct flames about five to five fifty. Essentially,
at that point the steak is already at that temperature
that you want, but ten degrees shot.
Speaker 1 (13:29):
So by you.
Speaker 3 (13:30):
Getting that hard fast seer on there, it's going to
raise five degrees five to eight degrees.
Speaker 1 (13:35):
Then you want to always let your steak reps.
Speaker 4 (13:38):
Please don't go anywhere. We'll be right back with more
money Making Conversations Masterclass. Welcome back to the Money Making
Conversations Masterclass, hosted by Rashaan McDonald. Money Making Conversations Masterclass
continues online at Moneymaking Conversations dot com and follow money
(14:01):
Making Conversations Masterclass on Facebook, Twitter and Instagram.
Speaker 2 (14:05):
Well I cut into I need to smoke.
Speaker 3 (14:06):
You don't want to do that, right, Well, what you
can do actually, if you're if you're sitting at home, yes,
and you're dining at home, you definitely want.
Speaker 1 (14:16):
To let it rest.
Speaker 3 (14:16):
Even in steak restaurants they let it rest as well, right,
they're keeping it warm. Yeah, But a lot of times,
you know, especially if you're making a lot of steaks
or roast, you want to always let it rest because
that's going to allow the juices to stay in there
inside of the meat where it belongs.
Speaker 2 (14:32):
Okay, cool chef David Rose, I'm talking to him. One
of the great stars and TV great personality. You've seen
them on national talk shows, good Morning America, all these
types of shows, all the Food channel type shows, form
of Food Network star. Well, guess what he is a
Food Network star. You don't lose something that you're great about, Okay,
just like I will always have a degree in math. Okay.
(14:52):
Now let's talk about before I get into the book again,
let's talk about your your food training, your culinary history.
How did we I know if your parents were chef
was was that a natural path for you or did
you have another journey you wanted to play? Was it
sports and you went back to chef being a chef
as a career opportunity. Talk about that and Deep Gonta
get back to the egging the book about cooking under
(15:14):
victory and egg Yeah, yeah, yeah.
Speaker 1 (15:16):
So it's funny. We have a lot of parallels as
far as learnings.
Speaker 3 (15:22):
You become a big friend a big family. I come
from a big family. I'm one of eight. I'm the baby,
and my mama's thirteen dads one to ten, huge, huge
Jamaican family. Literally everybody was born in Jamaica.
Speaker 1 (15:37):
Except for me. So Mama's a chef. Dad was a chef.
Speaker 3 (15:41):
But everybody in my family, even though they weren't classically
trained or was their career, everybody could burn. Everybody can cook.
Everybody can cook their tail off. So that's always being
around that. Some of my fondest memories were about great food.
So I've always been in the hospitality or my first
job I was thirteen years old. I was a room
service attendant for the Radison Hotel in Inglewood, New Jersey,
(16:05):
and from from there I served, I bartended, I bar
backed literally every.
Speaker 1 (16:12):
Position in front of the house. I moved down to Atlanta.
Speaker 3 (16:15):
I'm bartending at the time when I was twenty one
back in three and from there, I'm trying to figure out, Okay,
what's my next step, what's my next move. And I
see a commercial and the commercial says, as clear as
day the Cordon bleue, realize your culinary dream. And you
know what, something just kind of snapped, something that's kind
of registered in my head.
Speaker 1 (16:34):
I said, you know what, I love to cook.
Speaker 3 (16:36):
I've always cooked, I've done everything in hospitality.
Speaker 1 (16:40):
Let's give it a try. So I went.
Speaker 3 (16:42):
I visited the campus and you know, like in the cartoons,
those old school Looney two cartoons with the light bulb
goes off, it was a light bulb moment where I
looked at the itinerary, looked at the syllabus, took a.
Speaker 1 (16:53):
Tour, and I just knew that's where I was meant
to be.
Speaker 3 (16:57):
And prior to that, you know, the words scholar and
David rose Worth sell.
Speaker 1 (17:01):
Them, I'm lying, not sell them, never used in the
same sentence.
Speaker 3 (17:05):
But I graduated top of my class, Summa cum lade,
and then from there the trajectory just was fast, quick
and in a hurry, and haven't been looking back since.
Speaker 2 (17:16):
Well, first of all, man Academia has been a good
to you, a matching personality because when you own TV,
personality plays role and also simplicity, you know, you know,
because the thing about it. I think that the major
thing I've enjoyed about seeing the evolution of TV cooking
or TV preparation is that it doesn't look difficult anymore
(17:39):
because a lot of everyday people are doing it on
social media, YouTube, TikTok and all that. Your book, your
recipes are very simple, you know, I don't get caught
up into the you know, the t spoon and the
quarter cup and all that can really just barg you
down and go that looks more like science than cooking.
Tell us how the whole a process you went about
(18:02):
that so much dumbing is down to the everyday person
like me. But putting together a fun cookbook that you
call eggy.
Speaker 1 (18:10):
Yeah for sure.
Speaker 3 (18:11):
You know eggin, you know, big green egg eggin. You
know it's kind of the informal word you're using and
using the big green eggs. So I wanted to make
it a casual, smooth approach.
Speaker 1 (18:21):
When you look at a book.
Speaker 3 (18:22):
Called egg and it looks fun, it looks excited, and
it draws you in immediately, just based.
Speaker 1 (18:27):
Off the title. And I wanted a very approachable title.
That was very important for me.
Speaker 3 (18:32):
And you know, a lot of people are intimidated by cooking,
intimidated by grilling, because the last thing you want to
do is buy these big old steaks, spent over three
hundred dollars in ribs and brisket, and be that person.
Speaker 1 (18:45):
At the cookout. Everybody looking at you. He messed up
the ribs, em the brisket. Nobody wants that.
Speaker 3 (18:50):
But I think this book right here, this book is
the plagg the quintessential playbook for everything grilling, especially with
big green eggs.
Speaker 1 (18:58):
From how to light it, how to keep the.
Speaker 3 (19:00):
Temperature, cooking temperatures, cooking done, this grill maintenance. Where if
you have never used the big green egg, never heard.
Speaker 1 (19:08):
The word big green egg in your entire.
Speaker 3 (19:10):
Life, and you see this book, you read this book,
I guarantee by the time you are done reading it,
you're self sufficient and you can be a grill aficionado
and have the knowledge to know what you can make.
Because the preparations, the sauces, the marinades, just because it's
for chicken, you can easily take that and apply that
(19:31):
to fish or take And the great thing about cooking
is this right here is the blueprint. You take this blueprint,
you make it yours. You add your own flavors, your
own Swiss and just you know, put your put your
signature on it. And that's the great thing about cooking
and his options, endless opportunities for your player.
Speaker 2 (19:48):
Yes, I'm speaking interviewing Cheff David Rose his book Egging
David Rose Cooks on the Big Green Egg. My fans
always want to know what I like about the book,
what recipes it out. I'm from the South. Everybody you
know that Houston, Texas, born and bred in the Inner City,
So that means that I've had experiences for a certain
type of meal all my life. In this book, he
(20:10):
talks about making ox tails on the Big Green. Now,
you know, that's the first I had to you know,
I had to bring that up on the show, David
Oxtails on the Big Green Eir, If that ain't a
Southern delicacy, If that don't make black people go hmmm,
Let's see if they falls off the bone. Let's see
when you when you put in your mouth, you just
(20:31):
suck all the meat off. Is that the type of
oxtails were getting off the Big Green egg?
Speaker 1 (20:36):
Sir?
Speaker 3 (20:37):
If you want to have to have a little bit
of integrity to where it's still on the bone.
Speaker 1 (20:41):
It's not disintegrating. But now you go, that's when it
falls apart.
Speaker 2 (20:44):
There you go in your mouth.
Speaker 3 (20:45):
That's the secret right there, because you want to have
you know, ox tail, not pulled oxtail.
Speaker 2 (20:50):
Yes, yes, you know, yes, so.
Speaker 3 (20:52):
It's delicious, it's great and you know, uh Jamaicans love
ox tell as well, so we share that very you
know very you know the alert uh situation as well.
You know where essentially it came out of necessity as
being you know, slaves and not getting the prime cuts
and just us being the culinary.
Speaker 1 (21:10):
Magicians that black people are the culture.
Speaker 3 (21:12):
We take anything you know, from the big Foot to
the tripe, deliver and make it delicious and make it
sing and oxtails no different to where now mainstream restaurants
are now carrying it, the ox tails, which.
Speaker 2 (21:26):
Used to be cheap.
Speaker 3 (21:27):
I I really think that's the credit to us.
Speaker 2 (21:33):
Well, I'll just tell you right now. You know that
we're cheap because black people eating it. You know what
I'm saying. We had, we had a budget, and we
ate it within our budget. And now if it was
an expecific way back when I was growing up, I've
never known about ox tail, and you know you know
you you should make it. So you know over in
Jamaica oxtail. If you can't make oxtails over they probably
run you off the island. Okay, so you know it
(21:53):
had that cheap over there, that part right now, right now, Yeah,
everybody know, come on now, David, everybody know I love desserts. Okay.
Now I do a great paddle label pecan pie. You know,
I go to the book. That's my girl. I support.
I would support everybody's brand. So pattle LeBell, that's the
recipe I do with forecan pie. Now you gotta bourbon,
(22:17):
ginger pecan, sir, that you do on the Big Green Egg.
Talk to us about that, brother, all right.
Speaker 3 (22:25):
So everybody in the South, they have their own recipe
for pecan pie.
Speaker 1 (22:28):
So what I want to do is.
Speaker 3 (22:29):
Make my own recipe, you know, to kind of, you know,
really honor the Southern peak campie because my first experience
having peacam pie. Everyone's in the South. So I gotta
pay old man to the South. But you gotta make
a different. So what goes good at the smokiness Bourbon
because bourbon is smoked, Bourbon is asi and ginger because
Jamaica we put ginger in everything and brother, one of
(22:51):
the best recipes you will adver taste Forget to smack
your mama.
Speaker 1 (22:55):
You're gonna smack yourself for so good.
Speaker 2 (22:57):
Well, brother, I tell you we're talking to the chef
David Rowe is his incredible book egging David Rose cooks
on the Big Green Egg. But not only that, he's
a he's an ambassador for Omahas Steaks as well as
Nissan and USA. But again, my friend, being on my
show talking about the book, you know, I gotta see
you photos of the unveiling. That means I gotta look
(23:17):
at your book post this or you've gotten it out
of storage, you know, before the summer goes out. But
more importantly, what I wanted to get clarity on that
you've given the people who are listening and watching this
interview is that the Big Green Egg is more than
just a barbecue pitt or a smoker for meat. You
can use it as an extension for your oven cooking
(23:39):
and your stove top cookie.
Speaker 1 (23:40):
Correct, yes, sir, it is the ultimate cooking store.
Speaker 2 (23:45):
Cool. Again, thank you for coming on my show, Chef
David Rose. Don't be a jointed man.
Speaker 3 (23:50):
I had a great time man feel pretty like any time.
Speaker 1 (23:52):
This is the way to get a day started, much
better than cough.
Speaker 2 (23:55):
Thank you and I appreciate you. Hear this interview, see
this in the Please go to money Making Conversation dot com.
I'm with Rashan McDonald. I am your host. Thank you,
brother out standing. This has been another edition of Moneymaking
Conversation Masterclass hosted by me Rushawn McDonald. Thank you to
our guests on the show today and thank you our
(24:17):
listening to the audience now. If you want to listen
to any episode I want to be a guest on
the show, visit Moneymakingconversations dot com. Our social media handle
is money Making Conversation. Join us next week and remember
to always leave with your gifts. Keep winning.
Hi.
Speaker 2 (00:00):
I am Rashan McDonald, a host the weekly Money Making
Conversation Masterclass show. The interviews and information that this show
provides are for everyone. It's time to stop reading other
people's success stories and start living your own. If you
want to be a guest on my show, please visit
our website, Moneymakingconversations dot com and click the be a
Guest button. Press submit and information will come directly to me.
(00:24):
Now let's get this show started. People always talk about
purpose of gifts. If you have a gift, lead with
your gift and don't let your friends, family, or coworker
stop you from planning or living your dreams. My guest
is chef David Rose. You may have seen David in
action on many TV cooking shows and national talk shows,
including competing on Food Network Star. He is born in
(00:46):
New Jersey to both his parents who are chefs. WHOA wait,
that's some good eating right there. If it smelled good,
look good, chances are in that house it was good eating.
Chef David Rose is also an Omaha Steaks executive chef
spokesperson and serves as a national brand ambassador for Nissa
USA and Big Green Egg. He's on the shoulder to
(01:06):
talk about his new cookbook, Egging David Rose Cooks on
the Big Green Egg. Please welcome the Money Making Conversation
master Class, the one and Only David Rose.
Speaker 1 (01:16):
Howin't doing, sir? Your morning? Brother?
Speaker 3 (01:21):
Thanks for having me so much, man, I appreciate it,
and it's enjoyed to be here and I'm excited to dig
into it.
Speaker 1 (01:27):
So thank you again for having me.
Speaker 2 (01:29):
First of all, thank you for sending your book, Egging
David Rose Cooks on the Big Green Egg. Let's let's
let's go and get it out. Let's go get it out.
My guess Okay, I have the setup. I have the
Big Green Egg, I have the table that comes with it.
I got this beautiful cover that goes over it. And
that bad boy I'm set up. That bad boy has
(01:52):
been covered for six years.
Speaker 1 (01:55):
That's the damn saying crying shame brother.
Speaker 2 (01:57):
Okay, I got it. I gotta put this. So having
you owned the show means that, guess what, it's time
for the big unveiling of that. I got to pull
it off. And your book tell us how you got
involved with this. You know the Big Green Egg. You
see the signs. I'm based in Atlanta. From you born
and raised Houston, Jaxtion. So it's like barbecue capital, smoke capital,
(02:18):
where I've lived all my life. Okay, so the Big
Green Egg. You cannot avoid the Big Green Egg. Okay,
So tell us exactly what is the Big Green Egg
and what makes it so special? David?
Speaker 3 (02:30):
All right, So the Big Green eggues has been around
for forty plus years now, back in the seventies and
Ed Fisher, the founder, creator, CEO of Big Green Egg.
Speaker 1 (02:42):
What he did actually was he was in the military
and he.
Speaker 3 (02:45):
Was overseas in Japan, and it was based off of
the Komodo smoker. It's been around for thousands of years
Clay Pott and essentially, you know, you could smoke and
you could do all types of foods, meats, proteins, vegetable
on it. So he sent a couple back, shipped them
back to the States and said this Kimodo smoker, this is.
Speaker 1 (03:06):
Good, but it can be better, it can be great.
So what he did.
Speaker 3 (03:10):
Then from there is he started you know, kind of
fixing them up, enhancing the hardware, making them a little
more sturdier, and started selling them and branding them as
Big Green Eggs. But when Big Greeneck really took off
is when he started working with NASA and using the
same ceramics that NASA space shuttles use. So this smmer
scientific to it as well, my friend. So it heats
(03:31):
up quickly, cools down quickly, and retains temperature very evinly.
And due to the poorous nature of the smoker, you know,
for those who aren't quite as technically you know, savvy
with drilling, it really is forgiving because if something's porous,
that means it retains moisture as opposed to your stainless
steel smokers or grills. And the thing that I love
(03:54):
most about the big green neck what egg hads you
call big green neck advocates love so much of about
it is the versatility of it.
Speaker 1 (04:02):
Where you can do.
Speaker 3 (04:02):
Low and slow, hot and fast cold smoke. You can
do steaks, pizzas, ribs, briskets.
Speaker 4 (04:10):
Uh.
Speaker 3 (04:10):
And again, what I really love doing is highlighting that versatility.
Speaker 1 (04:14):
So soups, salads, entrees, desserts. You have some breath, David,
Let's slow this down.
Speaker 2 (04:21):
Let's slow this down. Let's slow this down. Okay, you
know this is my show. We can talk slowly. We're
gonna talk about recipes we ain't got to do a
little quick sale on this show these day, the quick
sales just to get to know you. So my audience
they know I talked about food creatively now because see
I've been blessed with the skill. You know I've been
I've been an award winning chef. I've gotten that honor.
(04:44):
I mean, I mean a baker.
Speaker 3 (04:46):
You know.
Speaker 2 (04:46):
I love to cook. You know, I come from a family,
a big Black family, six sisters, two brothers. You know,
all the home cooked meals because we didn't have that much.
So everything was cooked. But I didn't learn to because
I had six sisters. My parents old school, they wouldn't
let me in the kitchen, okay, so I just had
to watch all the time. And not until I went
to college that I started cooking. I learned how to
(05:07):
cook at a Jewish deli. That's what was my first
job out of in college was a Jewish deli. And
that's why I learned how to cook my toa balls
and all. You know, one of my favorite all time
meals at German potato salad, you know, all that, all that,
all that stuff, and so that's why I really got introduced,
you know, in the Green bean, gulagh, all that good stuff.
I learned how to do that at the Jewish Deli
(05:28):
and so. But the thing about it is that as
over the years, you get trapped in your own skill
set what you do and not want to innovate or
not to want to change. And that's what this interview
is about showing people like you know, my dad, he
grew up on the fifty five drum barrel. That's what
we drew up with, barbecue home and so and so
(05:48):
what I want to make sure we understand is that
the big Green egg is not about just bobbecuing. And
so that's why I want to slow it down so
everybody can stand because it can get thrown into that
bobbyqu club now and that now on the fifty five
drum barrel. Drum barrel, that's what it will. It were
(06:09):
there for barbecue and smoking and all that stuff. Okay,
you couldn't fry no eggs on that. You you couldn't
do nothing that. You drop them links on that, you
drop the ribs on, it, dropped the chicken on there,
you put your barbecue beads in the corner, and brother,
you went to work and it smoked. Now the big
Green Egg. That's not the same conversation.
Speaker 3 (06:26):
Correct, correct, that is correct, That is correct, And it
can be used for barbecue and smoking.
Speaker 1 (06:31):
But it's more so the versatility.
Speaker 3 (06:33):
Of everything you can make inside on your soavetop and
your oven you can make on the big Green Egg.
Speaker 1 (06:39):
And that's one of the few girls that can say
that it can do that.
Speaker 2 (06:42):
Now, my my senior marketing activation director, he lives and
dies by the Big Green Egg. Boy. He talks a
big store. Ready, Yeah, he talks a big story about
the Big Green Egg. And so now me, I want
you to, I want you to kind of like admonish
me for having a lockdown for six years, tell me roushan,
(07:04):
shame on you. This is what you should be doing
with that beautiful green egg that' just sitting under you
in your house covered up. So why why why should I?
Why should I unveil it? Now? After this book, this
beautiful book that I've read called egging, there's a specifically
gear to green egg cooking.
Speaker 1 (07:24):
Yeah, with this book right here, all these recipes were
made with the big greenegg edvind.
Speaker 3 (07:29):
Not to say you can't use the book as well
for any other kind of grills or smokers.
Speaker 2 (07:33):
Yes, sir.
Speaker 3 (07:34):
But you know, for me, after talking to you and
kind of taking a brief look at your social media,
I see that you're a foodie.
Speaker 1 (07:40):
I see you're a lover of food.
Speaker 3 (07:42):
And you know, for you to be a foodie and
not use the big glegg and have it out there
collecting dust and polland you're doing yourself with this surface.
Speaker 1 (07:51):
But I'm just going and say that real quick. But
this book just really highlights everything from.
Speaker 3 (07:58):
Baking to smoking. Vegetable was literally everything on the Big
Green egg. And you love bacon. The really great thing
with the Big Green Egg is that little smoke kind
of hint, the smokiness adds a kind of a deepened
layer to the cake. So that German chocolate cake, that seatcake,
that smoker, that grill, that big Green egg is gonna
kind of bring it from a good cake. It's good
(08:18):
right now, right it could be firefire, two fires is
better than.
Speaker 2 (08:22):
One of Absolutely that's come on in the kitchen. The
fire extinguish it. Now. In a conversation about okay, you
have the word smoking and then you have you know,
then you have then you fire? What is how do
you what do you use smoke? And when do you
use fire in the process of preparing meals?
Speaker 3 (08:48):
Okay, yeah, So as far as you smoke, you can
do cold smoke like you know, for salmon, seafoods, things
of that nature to kind of you know, where you
want a low and slow smoke and you don't want
to smoke to overpowered. Smoking also comes into play with
your briskets, your ribs, or you can smoke chicken, you know,
things of that nature or if anything you want to
(09:08):
so you can add smoke to it. But when you
have direct fire, which is direct grilling, and indirect grilling,
which is smoking.
Speaker 1 (09:15):
Direct grilling is more of your high.
Speaker 3 (09:16):
And fasts like your steaks, your chops, the bobs, stuff
of that nature where you want that direct heat the
flames to kind of kiss it, just suddenly kiss it.
Just get that nice char that nice grill, that nice
brown because color that brown, that's flavored. Brother, And that's
what you want.
Speaker 2 (09:32):
Now is you brought up steak, Let's slide right on? Almaha,
steak chefs, Now I did. Now I've eaten steaks many times,
David in restaurants, you know, and early on I used
to just drive people crazy by saying the word well done.
Get the ugly look well done. Why did you come
in here? Why why you're wasting our time burning up
(09:56):
a good piece of meat? Okay, so now murder that.
I'm a meat your guy. I'm a medium, a medium guy,
and I understand the value of what they were trying
to teach me. But I was sticking to my guns
at an early age. Now, yeah, on the god, what
how do you prepare a steak for the big green egg?
(10:16):
And how do you words like seer, I hear words
like two minutes on this side, two minutes on the
other side. Talk to us about the whole preparation. Since
you are representing Omaha steaks, talk to us with the
magic yeah.
Speaker 3 (10:29):
Yeah, yeah, yeah essentially, So, first off, you want to
kind of notice the basics of the composition and DNA
so to speak of a steak. What a steak is,
you know, So steak is essentially, you know, it's cut
from different primal cuts of the steak and it's sliced into,
you know, the muscles.
Speaker 1 (10:46):
So essentially the steak is the muscle.
Speaker 3 (10:48):
And then the white that's in between the muscle, that's
the intermuscular fat, and that's the good fat. That's the
fact that melts inside of the steak gives that nice
juiciness and mouth water ring mouth, which we all love
and look for in steak. So a couple first things
before you even get that steak on the grill in
that cast iron fan. A lot of core mistakes people
(11:10):
make is you want to bring that steak to room temperature,
because you got to remember, a cold steak is essentially
a cold muscle. And what cold muscles do is they
take a while to you know, to warm up, and
they remain tense. And if you want to go in
and put that steak on the grill cold, it's going
to have inconsistencies and it's not going to get that
(11:31):
nice chart and cook to that perfect temperature you want.
So always put the steak out for at least twenty
five to thirty minutes when it comes to room temperature.
Speaker 1 (11:39):
Second, steaks take seasoning very well.
Speaker 3 (11:42):
Salt, pepper.
Speaker 1 (11:43):
That is a great basis right there.
Speaker 3 (11:46):
A lot of times, you know, with Omaha steaks, the
quality of the steak is so great, it just needs
salt and pepper.
Speaker 1 (11:51):
But feel free to add make your own rubs, your
own seasonings, get crazy, get creative, do your thing now,
When it comes to the grilling process, there a couple
of different ways to grill and cook up your steak.
You could do direct grilling, where from.
Speaker 3 (12:05):
Start to finish you finish it, and you start it
and finish it on direct teet that's over the flames.
That's one way I'd recommend those for your thinner cuts
of meats, like your flanks, your skirts, we're essentially something
like that. For a nice medium or a medium, you're
doing three to four minutes on each size. But now
you have your bad namajammas like your portaps, have.
Speaker 1 (12:26):
Your ribbis, you have your tomahawk.
Speaker 3 (12:28):
Bone in chops, those right there, you kind of want
to approach those differently because you want to have that
fat rendered down and get nice and chewy, and you know,
just kind of get really really nice to that desired
temperature to what you want because the last thing you
want to do is cook a steak and you have grizzly,
hard fat.
Speaker 1 (12:46):
That's not pleasant. Nobody wants that.
Speaker 3 (12:48):
So for what I recommend with that particular process right
there is I consider that with the reverse searing process.
Speaker 1 (12:55):
So what you do is you start out in direct so.
Speaker 3 (12:57):
That plate center that comes in there you have that
in there, you do that two point fifty low and slow,
and you let that come about ten degrees below your
desired temperature. So you said you're a medium man. Medium
is one forty five. So you let that steak go
to the reaches one thirty five. You take the steak off,
you remove that plate ctter, you crank it up to
(13:20):
direct key direct flames about five to five fifty. Essentially,
at that point the steak is already at that temperature
that you want, but ten degrees shot.
Speaker 1 (13:29):
So by you.
Speaker 3 (13:30):
Getting that hard fast seer on there, it's going to
raise five degrees five to eight degrees.
Speaker 1 (13:35):
Then you want to always let your steak reps.
Speaker 4 (13:38):
Please don't go anywhere. We'll be right back with more
money Making Conversations Masterclass. Welcome back to the Money Making
Conversations Masterclass, hosted by Rashaan McDonald. Money Making Conversations Masterclass
continues online at Moneymaking Conversations dot com and follow money
(14:01):
Making Conversations Masterclass on Facebook, Twitter and Instagram.
Speaker 2 (14:05):
Well I cut into I need to smoke.
Speaker 3 (14:06):
You don't want to do that, right, Well, what you
can do actually, if you're if you're sitting at home, yes,
and you're dining at home, you definitely want.
Speaker 1 (14:16):
To let it rest.
Speaker 3 (14:16):
Even in steak restaurants they let it rest as well, right,
they're keeping it warm. Yeah, But a lot of times,
you know, especially if you're making a lot of steaks
or roast, you want to always let it rest because
that's going to allow the juices to stay in there
inside of the meat where it belongs.
Speaker 2 (14:32):
Okay, cool chef David Rose, I'm talking to him. One
of the great stars and TV great personality. You've seen
them on national talk shows, good Morning America, all these
types of shows, all the Food channel type shows, form
of Food Network star. Well, guess what he is a
Food Network star. You don't lose something that you're great about, Okay,
just like I will always have a degree in math. Okay.
(14:52):
Now let's talk about before I get into the book again,
let's talk about your your food training, your culinary history.
How did we I know if your parents were chef
was was that a natural path for you or did
you have another journey you wanted to play? Was it
sports and you went back to chef being a chef
as a career opportunity. Talk about that and Deep Gonta
get back to the egging the book about cooking under
(15:14):
victory and egg Yeah, yeah, yeah.
Speaker 1 (15:16):
So it's funny. We have a lot of parallels as
far as learnings.
Speaker 3 (15:22):
You become a big friend a big family. I come
from a big family. I'm one of eight. I'm the baby,
and my mama's thirteen dads one to ten, huge, huge
Jamaican family. Literally everybody was born in Jamaica.
Speaker 1 (15:37):
Except for me. So Mama's a chef. Dad was a chef.
Speaker 3 (15:41):
But everybody in my family, even though they weren't classically
trained or was their career, everybody could burn. Everybody can cook.
Everybody can cook their tail off. So that's always being
around that. Some of my fondest memories were about great food.
So I've always been in the hospitality or my first
job I was thirteen years old. I was a room
service attendant for the Radison Hotel in Inglewood, New Jersey,
(16:05):
and from from there I served, I bartended, I bar
backed literally every.
Speaker 1 (16:12):
Position in front of the house. I moved down to Atlanta.
Speaker 3 (16:15):
I'm bartending at the time when I was twenty one
back in three and from there, I'm trying to figure out, Okay,
what's my next step, what's my next move. And I
see a commercial and the commercial says, as clear as
day the Cordon bleue, realize your culinary dream. And you
know what, something just kind of snapped, something that's kind
of registered in my head.
Speaker 1 (16:34):
I said, you know what, I love to cook.
Speaker 3 (16:36):
I've always cooked, I've done everything in hospitality.
Speaker 1 (16:40):
Let's give it a try. So I went.
Speaker 3 (16:42):
I visited the campus and you know, like in the cartoons,
those old school Looney two cartoons with the light bulb
goes off, it was a light bulb moment where I
looked at the itinerary, looked at the syllabus, took a.
Speaker 1 (16:53):
Tour, and I just knew that's where I was meant
to be.
Speaker 3 (16:57):
And prior to that, you know, the words scholar and
David rose Worth sell.
Speaker 1 (17:01):
Them, I'm lying, not sell them, never used in the
same sentence.
Speaker 3 (17:05):
But I graduated top of my class, Summa cum lade,
and then from there the trajectory just was fast, quick
and in a hurry, and haven't been looking back since.
Speaker 2 (17:16):
Well, first of all, man Academia has been a good
to you, a matching personality because when you own TV,
personality plays role and also simplicity, you know, you know,
because the thing about it. I think that the major
thing I've enjoyed about seeing the evolution of TV cooking
or TV preparation is that it doesn't look difficult anymore
(17:39):
because a lot of everyday people are doing it on
social media, YouTube, TikTok and all that. Your book, your
recipes are very simple, you know, I don't get caught
up into the you know, the t spoon and the
quarter cup and all that can really just barg you
down and go that looks more like science than cooking.
Tell us how the whole a process you went about
(18:02):
that so much dumbing is down to the everyday person
like me. But putting together a fun cookbook that you
call eggy.
Speaker 1 (18:10):
Yeah for sure.
Speaker 3 (18:11):
You know eggin, you know, big green egg eggin. You
know it's kind of the informal word you're using and
using the big green eggs. So I wanted to make
it a casual, smooth approach.
Speaker 1 (18:21):
When you look at a book.
Speaker 3 (18:22):
Called egg and it looks fun, it looks excited, and
it draws you in immediately, just based.
Speaker 1 (18:27):
Off the title. And I wanted a very approachable title.
That was very important for me.
Speaker 3 (18:32):
And you know, a lot of people are intimidated by cooking,
intimidated by grilling, because the last thing you want to
do is buy these big old steaks, spent over three
hundred dollars in ribs and brisket, and be that person.
Speaker 1 (18:45):
At the cookout. Everybody looking at you. He messed up
the ribs, em the brisket. Nobody wants that.
Speaker 3 (18:50):
But I think this book right here, this book is
the plagg the quintessential playbook for everything grilling, especially with
big green eggs.
Speaker 1 (18:58):
From how to light it, how to keep the.
Speaker 3 (19:00):
Temperature, cooking temperatures, cooking done, this grill maintenance. Where if
you have never used the big green egg, never heard.
Speaker 1 (19:08):
The word big green egg in your entire.
Speaker 3 (19:10):
Life, and you see this book, you read this book,
I guarantee by the time you are done reading it,
you're self sufficient and you can be a grill aficionado
and have the knowledge to know what you can make.
Because the preparations, the sauces, the marinades, just because it's
for chicken, you can easily take that and apply that
(19:31):
to fish or take And the great thing about cooking
is this right here is the blueprint. You take this blueprint,
you make it yours. You add your own flavors, your
own Swiss and just you know, put your put your
signature on it. And that's the great thing about cooking
and his options, endless opportunities for your player.
Speaker 2 (19:48):
Yes, I'm speaking interviewing Cheff David Rose his book Egging
David Rose Cooks on the Big Green Egg. My fans
always want to know what I like about the book,
what recipes it out. I'm from the South. Everybody you
know that Houston, Texas, born and bred in the Inner City,
So that means that I've had experiences for a certain
type of meal all my life. In this book, he
(20:10):
talks about making ox tails on the Big Green. Now,
you know, that's the first I had to you know,
I had to bring that up on the show, David
Oxtails on the Big Green Eir, If that ain't a
Southern delicacy, If that don't make black people go hmmm,
Let's see if they falls off the bone. Let's see
when you when you put in your mouth, you just
(20:31):
suck all the meat off. Is that the type of
oxtails were getting off the Big Green egg?
Speaker 1 (20:36):
Sir?
Speaker 3 (20:37):
If you want to have to have a little bit
of integrity to where it's still on the bone.
Speaker 1 (20:41):
It's not disintegrating. But now you go, that's when it
falls apart.
Speaker 2 (20:44):
There you go in your mouth.
Speaker 3 (20:45):
That's the secret right there, because you want to have
you know, ox tail, not pulled oxtail.
Speaker 2 (20:50):
Yes, yes, you know, yes, so.
Speaker 3 (20:52):
It's delicious, it's great and you know, uh Jamaicans love
ox tell as well, so we share that very you
know very you know the alert uh situation as well.
You know where essentially it came out of necessity as
being you know, slaves and not getting the prime cuts
and just us being the culinary.
Speaker 1 (21:10):
Magicians that black people are the culture.
Speaker 3 (21:12):
We take anything you know, from the big Foot to
the tripe, deliver and make it delicious and make it
sing and oxtails no different to where now mainstream restaurants
are now carrying it, the ox tails, which.
Speaker 2 (21:26):
Used to be cheap.
Speaker 3 (21:27):
I I really think that's the credit to us.
Speaker 2 (21:33):
Well, I'll just tell you right now. You know that
we're cheap because black people eating it. You know what
I'm saying. We had, we had a budget, and we
ate it within our budget. And now if it was
an expecific way back when I was growing up, I've
never known about ox tail, and you know you know
you you should make it. So you know over in
Jamaica oxtail. If you can't make oxtails over they probably
run you off the island. Okay, so you know it
(21:53):
had that cheap over there, that part right now, right now, Yeah,
everybody know, come on now, David, everybody know I love desserts. Okay.
Now I do a great paddle label pecan pie. You know,
I go to the book. That's my girl. I support.
I would support everybody's brand. So pattle LeBell, that's the
recipe I do with forecan pie. Now you gotta bourbon,
(22:17):
ginger pecan, sir, that you do on the Big Green Egg.
Talk to us about that, brother, all right.
Speaker 3 (22:25):
So everybody in the South, they have their own recipe
for pecan pie.
Speaker 1 (22:28):
So what I want to do is.
Speaker 3 (22:29):
Make my own recipe, you know, to kind of, you know,
really honor the Southern peak campie because my first experience
having peacam pie. Everyone's in the South. So I gotta
pay old man to the South. But you gotta make
a different. So what goes good at the smokiness Bourbon
because bourbon is smoked, Bourbon is asi and ginger because
Jamaica we put ginger in everything and brother, one of
(22:51):
the best recipes you will adver taste Forget to smack
your mama.
Speaker 1 (22:55):
You're gonna smack yourself for so good.
Speaker 2 (22:57):
Well, brother, I tell you we're talking to the chef
David Rowe is his incredible book egging David Rose cooks
on the Big Green Egg. But not only that, he's
a he's an ambassador for Omahas Steaks as well as
Nissan and USA. But again, my friend, being on my
show talking about the book, you know, I gotta see
you photos of the unveiling. That means I gotta look
(23:17):
at your book post this or you've gotten it out
of storage, you know, before the summer goes out. But
more importantly, what I wanted to get clarity on that
you've given the people who are listening and watching this
interview is that the Big Green Egg is more than
just a barbecue pitt or a smoker for meat. You
can use it as an extension for your oven cooking
(23:39):
and your stove top cookie.
Speaker 1 (23:40):
Correct, yes, sir, it is the ultimate cooking store.
Speaker 2 (23:45):
Cool. Again, thank you for coming on my show, Chef
David Rose. Don't be a jointed man.
Speaker 3 (23:50):
I had a great time man feel pretty like any time.
Speaker 1 (23:52):
This is the way to get a day started, much
better than cough.
Speaker 2 (23:55):
Thank you and I appreciate you. Hear this interview, see
this in the Please go to money Making Conversation dot com.
I'm with Rashan McDonald. I am your host. Thank you,
brother out standing. This has been another edition of Moneymaking
Conversation Masterclass hosted by me Rushawn McDonald. Thank you to
our guests on the show today and thank you our
(24:17):
listening to the audience now. If you want to listen
to any episode I want to be a guest on
the show, visit Moneymakingconversations dot com. Our social media handle
is money Making Conversation. Join us next week and remember
to always leave with your gifts. Keep winning.
Host
Rushion McDonald
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