Cheesesteak vs. Burnt Ends

Wells and Tyler pre-game the big game as they dish out the snacks you can make to win your Super Bowl party! Then BBQ Master/Chef Tim Cook joins the dudes to share his secrets to the perfect pork ribs.

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence and
Wells Adams and I heart radio podcast. Alright, it's time
from other episode of Two Dudes in a Kitchen. My
name's Wells. I'm alongside the beautiful Tyler Florence. And normally, Tyler,
you're the one who's in the cool localees. Normally you're
in in veil at your Miller and Lux location over

(00:20):
there or in Hawaii or in the Bay Area. But
I feel like I got you beat today because I'm
coming at you alive from Pebble Beach, California. Pebble Beach
is so great. You're playing golf there, right, I am,
and that you know, I actually grew up here. The
moderate area is so incredible, Like there's a really really
good food scene. Of course, the great wine stine, the views,

(00:43):
respectactor for that golf course. Man, I'm telling you, it's
absolutely special. I played there a couple of times. It's good, man,
it's fun. Yeah. We're here at the A T and
t Um Pebble Beach Program and it's a PGA event
where they bring in celebrities that um play alongside them.
They play three different courses. Pebble Beach, uh NPCC and
Spyglass And I grew up here. So I used to

(01:05):
be like one of those kids that would work the tournament.
And now I get to come here and and play
and hang out with all the pros and stuff, and
it's so cool, Like I grew up here. So have
you been here? Have you eaten around here? Yeah? I've
been there many times. Right, So the Pebble Beach Food
Wine Festival God rested soul because it doesn't even exist anymore.
There's rumor it might come back, but it was. It

(01:25):
was for got. It felt like ten years, maybe a
little less. It had such a good run. But the
Pebble Beach Food and Wine Festival was the you know,
was the Aspen Classic or the South Beach Food Wine
Festival to West Coast, And it was between Quail Lodge,
Pebble Beach and that entire area just dinners and uh

(01:46):
you know, some lie events and grand tasting events and
cookouts and all kinds of crazy stuff. And I've been
there many, many, many times. It's so much fun. Yeah,
if you ever get to come to the Monterey Bay area,
there are some amazing restaurants. You've got to check out.
I mean, everything down a wharf is fantastic. Clam shower
down there is to die for. If as you go
to Pebble Beach, you gotta go to the bench or

(02:08):
the the hay is pretty great. If you're in Carmel,
there's a little Mediterranean spot called Demitra. Anyways, those are
some food places if you ever come to Monterey. But, um,
we got to talk about the Super Bowl. Are you
excited for the big game coming? Yeah? I'm really excited. Man.
Well I'm a little bummed out with the forty Niners
and when, um, you know, it's really hard to make

(02:30):
it to the playoffs and if you can sustain the injuries,
you know, that's always what brings a good team down.
We really had a good shot. The Eagles pulled it out.
We've got our ask is handed to us on Sunday.
But it was good to make it that far. You know,
like the Bay Area is all about great sports. We
love our forty Niners. Um, you know, bang bang forty
Niner gang all day long. But we'll be back next sure,

(02:52):
stronger than ever those for sure. But it's gonna be
a good Super Bowl. I'm excited about it. Man. Are you. Yeah,
It's gonna be great. I mean, obviously the chiefs of
been there before, Um, Patrick Mahomes seems unbeatable even with
a bad ankle. And then you know, I like the
fandom that comes with Philadelphia, so it's gonna be a
good one. I don't really have a dog in the fight,

(03:13):
so I'm just excited to watch the game. But more importantly,
what I'm excited about is going to the Super Bowl parties.
What is one statement that you must have for Super
Bowl Sunday, Tyler. There's so much amazing food that you've
got to start thinking about for the big game, and
it all starts to really kind of wrap itself around
the flavor profile barbecue, right, you can kind of rent

(03:35):
and repeat, but it's like those sort of like chili,
you know, spicy, zesty, lime, gooley cheese. Anything in that
world really really kind of plays. A lot of people
have their absolute specialty go to favorites when it comes
to throwing a big Super Bowl party, and occasionally we've
thrown like big ones here at the house, usually usually
when the Bay Area sports team goes goes to the championship. Um.

(03:58):
But uh, but you know, I was making some some
notes down. There's so many different things you've got to
go through, but I think you've got to throw down.
I think keep your menu simple. Um, don't go crazy
with it, but I think you know, having some really
great options on there where it's gotta be hot, it's
gotta be share herble, it's gotta be big portions. There's
gotta be plenty of it. Uh. And the most important

(04:20):
thing is is just like having ready to rocking them
all before the game starts. Maybe have like a couple
of waves of things. It's kind of coming out, maybe
like there's an appetizer and the first two quarters, big
story comes out during halftime and um, and then maybe
even think about someone for dessert. Not necessary, but it's
a good way to strategize a good menu game. Everyone
loves sliders. You've got a slider recipe for everyone out there. Yeah. Yeah,

(04:43):
So we just finished my seventeenth cookbook, American Grill. It's
gonna be out next spring. Abrahams Is, the publisher, just
wrapped it up. I think one of the really successful
dishes that we put together were our turkey meatball sliders
and and yeah, it's so it's a quintessential meatball recipe
made with what's called the panada, right, and that's milk

(05:06):
soaked bread um with with the with the crust torn off.
So it's just the white park and uh, really good
partners on cheese, olive oil, sautag onion, sautae, garlic, parsley,
lots of black pepper, and then he kind of makes
the whole thing together. No eggs, it's just the panada
as a binder, and so it's it's the it's to
soften the protein. The secret to a really good slider,

(05:29):
especially a meatball slider, is the texture of the meatball, right,
so it should hold up to the cooking process, but
then fall apart with the weight of the spoon. Right.
It should be firm and salft all at the same time,
so you can really kind of stink your teeth into it. Right,
It's all about the sauce. And one thing that we
were really kind of fell in love with because it's
called American grill. So we spent a lot of time
grilling on the big green egg. I've got, I have

(05:51):
two different smokers. I have my backyard right now, and
my wife is so happy that the cookbook is over
with because it's like a it's like a grill parking lot.
Our little area outside of our kitchen right now, I
swear you got there's four big, massive grills are all
kind of covered tarps because it's been raining here like crazy.
But one thing that I really kind of fell in
love with, which is great, is this lodge to twelve

(06:13):
Mines Lodge. What they call a cooking basket, but it's
a cast iron pan that's got preperated holes in the
bottom of it, so you can grill meatballs and it's
kind of fun if you take So you take this
pan and it looks it looks like a salty pan
with two big handles on it. They call it a
basket because it's got it's a little bit deep, um.
But you put it on top of the grill and

(06:35):
flames can kind of lick through the holes and transfer
the heat all the way through, so it's not like you're,
you know, pan fine on the grill. You actually got
some contact time with some of the flames. Um. But
you can take the meatballs and put them into this
preparated cast iron pan and you can grill you know,
round soft objects and they taste delicious, specifically over charcoal,
maybe over hardwood. And then if you look up barbecue

(06:57):
sauce Tyler Florence on Food network dot com, I think
I've got the greatest, most simple barbecue sauce that you
can come up with. It's it's it's what we call
one of our master recipes. Um, We've been using it
for years. It's absolutely spectacular. So barbecue meatballs. And we
turn that to a slider. And what we do is
we get like the pack of like King Hawaiian rolls,

(07:20):
you know, so you come nine in the pack, three across,
three up right, so it's nine. Instead of breaking them
apart in individual sandwiches, we leave them connected with like
the webbing of the baked bread. And then we just
take I'll take a straighted knife and slice it all
the way through the equator and then take the lid off,
the big lid and then a look a little bit

(07:41):
of a only on the bottom barbecue meatball cold slaw,
and then put the top back on top of that.
And then you want to give it a good gush,
just like smush it down. The whole thing start to
compress a little bit, and then we put skewers on
top of each one and then take the whole thing out.
The presentation is fantastic. Uh and then and then every
like and break one apart. They break a meat ball

(08:01):
slider off. It's kind of fun. I love sliders. We
gotta talk cheese because you can't have a super Bowl
party without a big old Sharkutere board. The problem is
that when you're making that Sharkutere board, it's hard to
decide what cheeses two grab at the store. What do

(08:21):
you think are three cheeses you must have for a
good sharkute board? And what type of meat should you
have there? As well? I think I think you got
to read the room. I mean, like like sometimes you know,
you know, you could say you could have goat cheese
and grey air, And sometimes it feels a little too
fancy for a super Bowl party where Caso gets the
job done. Yeah right, Like everybody like it sounds fancy

(08:44):
if you put like, you know, you know, goat cheese
with like you know, a pepper jelly on top, and
and you might want to go there. That might be
your thing, that might be the crowd. But I think
Caso is the way to go, you know, So I
think you gotta make a really good fun dieto ka,
soo big pot have just melted gooey cheese. I mean,
that's gonna start up with what they call a beschemel,

(09:04):
which is one of the five mother sauces. Right, So
that's gonna be butter and flour almost equal parts in
the bottom of the pan. And you're gonna make what
they call a blonde rue out of the base of that. Right.
So so just kind of mix the flour, mix the butter,
let it start to melt, cook it a little bit
because it's gonna start to smell like toasted popcorn, and
say over a medium heat for you know, five six

(09:27):
minutes or so, right, and then you want to add
a don't burn the rue though, Yeah, don't burn the road. Well,
if you want to get we want to go darker.
We're talking gumbo. But that's a whole different thing altogether,
which could also be really good for Gumbo's a big
pot of something. That's another thing I want to talk
about two is making a big pot of stuff for
it's really easy chili, gumbo, all those things are great.
But to get back to the best milk for for

(09:49):
the caso. Right, So you want to start off with
the blonde route. And then you want to add a
whole milk to this, not not skim um. If you
try to heat those up, you're basically making ricotta cheese, right,
So whole milk into the base of the roof. So
you add the milk to it, you whisk it together,
lump free, nice and smooth. It's gonna begin to cook
and begin to thicken. Now the next couple of layers
of this, you're gonna you start thinking about like taco flavors. Right,

(10:13):
so you're gonna add comin to this couman taste like
tacos the way safe takes like Thanksgiving right, It's just
it's like quintessential. The flavor is fantastic. And then you
want to add a little coriander. Uh you want to
add like fresh sliced halapinos to this. Now now you
could sit like, uh, so that that's the base flavor profile.
Then you want to add the cheese right now. I'm

(10:34):
a big fan of Monterey Jack. When it comes to
like caso flavors, some people like that orange dar color,
or you can add a mixture. Um, I don't think
mozzarella is a really good cheese for this. I don't
think partmeersan cheese is really good cheese for this. You
want to I fat, super stretched cheese and Monterey jack
is your jam. That's the way to go. So fold
the Monterey jackets gonna begin, the melt, gonna get really
really stretching out. This will hold and suspend because you're

(10:57):
melting cheese and a best shamel to make a cheese
sauce out of um. This is gonna hold suspend for
a long time. This will it als you keep it hot,
this will stay gooey. This is not gonna typen up
or thicken anymore. It's gonna be great now. To finish it,
you can just like you can make a fresh sausa
or buy really good, high quality sausa and just fold
saucea into that and then to me like, that's the

(11:18):
cheese you served for a game day. I think that's
what people really really want to eat. It's hot, it's gooey,
it's sharable. If you're really really good friends, you don't
mind a good double dip. I don't mind a double dip,
you know what I mean? If what's case so with friends,
if you can't let them double dip um. So a
sharkoutrie board is cute, and that might be your jam,
and that might be the crowd. But if you go

(11:39):
head to head with caso versus a pretty wheel of
cheese on a board case, it's gonna kicket spot every
single time. So to answer your question of three cheeses
you should have on for Super Bowl, sunny is kso
kay so? And then more Caeso? Okay, two questions. One
is acceptable to put that case of that you just

(12:00):
made with the best shamel in a croc pot to
keep it warm the entire day or do you keep
it on, uh like on the burner. Second question, all
that stuff sounds amazing, but you need a delivery method.
What is the best chip or bread for case? Okay,
so that that's really a question. I'm thinking like really good,
like super high quality salted tortilla chips. I mean like

(12:23):
that that's just the way to go thick cut tortilla chips. Um,
you know, um, just big huge freedoms. Yeah exactly. I
mean I think those ladies or what it's like really
really great, super high quality salted tortilla chips. I think
that's so weird to go um making yourself if you
feel like you want to, not that big of a deal,
because I think at then the day, like the case,
it was kind of magic trip if you make it

(12:44):
really well. Um. But I think I think that now
bread would be really good. I mean, like if you
if you you could easily sort of switch gears to
this and put a little Dijon mustard into this and
and you know, fresh time, you could turn this into
fondue pretty quickly by switching the cheese from say Monterey
Jack to green air um and uh, and you know,

(13:05):
adding a little splash of white wine there too. You
can EASi sort of change the tone of this. But
if you can make a really really great bestameo, you
can make a great cheese sauce. Now, the same cheese
sauce is awesome for like baked potato knight, Right, So
if you just want to bake some potatoes, load up
little broccoli. This is gonna be a recipe You're gonna
be using it for a long time to come. I
think it's great. That's cool. I did not know that
the beshmeal is what keeps the cheese from breaking. Yeah, yeah,

(13:29):
so so that it's it's the it's the rut and
the best meals, the best meals. The milk is gonna
give you the volume. The route is gonna give you
a stabilized environment where the cheese can melt and not
think and not destroy. Right, So it'll melt and then
suspend and a real sort of gooey fashion. All right,
let's go to you kind of mentioned a gumbo. Is

(13:51):
there a recipe that someone can make in a crock
pot that can kind of like go all day long? Um,
I've got a great recipe for um uh hot roast
tacos that I think are absolute fire. And it's a
slow braise. It could easily be done in a crock pot,
and it starts off with beef shoulder, right. So so
you want to brown the beef shoulder season with salt, pepper, cumin, coriander,

(14:15):
taco flavors, right, and then put into a big sautepean
here it really really well, that's the secret to a
really great braise on a crock pot is just to
get some brown color on it. Right. You want to
really kind of like delicious beefy, meaty smell, and that's
gonna come with caramelization a right. So, so once you
get a nice color on both sides medium high heat,

(14:37):
you know, five to seven months on each side of
a big chunk of beef shoulder that's gonna go in
the body of crock pot. That's gonna be tomatoes, a
few dried torn red chilies, right, which you're gonna be
really important, and uh and then um um lime juice,
which is gonna be really important, and then beef stock.
And then you really just want to let this cook
down all day long until it's nice and soft. And

(15:00):
then I used to start that with soft corn, tortillas, guacamole,
fresh cut salta. And then so when the beef is
nice and soft, I usually take a wire with like
something you want to make web cream with, and I
kind of stick in there and masking around and break
the beef apart so it's really nice and soft and shreddy.
This will take four hours, right, so you definitely want
to get up early in the morning time to get
this going. But it's largely unattended. You know that you

(15:23):
kind of let the croc button do its magic job.
But pot risk tacos and again, look up the recipe
on food network dot com. Pot Risk Tacos it's awesome.
But we can't talk about a Super Bowl party without
talking about beer. Do you have a favorite beer for
the Super Bowl? You know, I'm a big Logger fan.
I like light beers, like I like beers as clean
as they can possibly get. Um Loginitas is a really

(15:45):
great brewery here, Michael Brewery and Marine County. You know,
it's you have kind of drinking the local stuff sometimes. Man,
what about you? What kind of do you like? It's
funny we were drinking lovating this I pas last year
is great. But so I this is been my motto
for years. I like cheap beer, I like good whiskey,

(16:05):
and I like great wine, and so I think it's
important to have like you know, your Coors Lights, your
bud Lights, your Pacificos or Coronas, like just kind of
like okay beer and cheap beer, but then also have
the high class, you know, microbrew stuff in there for
your your fancy friends. But I I I love an

(16:28):
easy drinking like Coors Light or a Corona all day
because you're drinking all day when you're watching the Super Yeah,
I do like Corona. I may get a nice light logger.
I like Corona. Corona is a really great drinking beer.
I think it's kind of cool now to not go
pinkies out. And I'm sure I'm gonna do some flak
for this, but but but and you gotta roll with

(16:48):
me because this is this is kind of my jam
last summer. So we have a pool here in the
backyard and and every day it's like the kids are
over and friends are over, and so Hard komb You
list all the beer ever is out there. You gotta
cut me some slack air and give it a shot,
give a try, but Hard Kombuche. It has got the
same alcoholic content five you know. But the flavor profile

(17:10):
it's just kind of hybiscus, you know, lime. It's like
it's like it's incredibly delicious. It's like it's beer like
because it's how's the effort investment in the carbonation. It's
got the kick, so you can have a couple of them.
Feel like you're getting loose right, um, But the flavor profile,
it just doesn't taste like beer. It's like beer's new beer.
It's like the new beer anyway, So check out if

(17:31):
you feel like you want something new. I like, I
don't know, people gonna cut me some slack because the
fancy pants Tyler Florence. Right, but you get check out
check out hard kombuche. You. Yeah, I'm telling you, I'm
gonna convert some people like their next big thing, like
my fridge. Right now, we have those seconds. I really
like the second is a lot. I think it's kind
of nice. Um um, but I got a whole show

(17:54):
up of hard kombuche. Man. I just think it's refreshing.
I really do. Man. I think it's nice. It doesn't
feel a heavy. And also also, like you're at a
super Bowl party, you're eating all that cheese, you know, gumbos,
all this different stuff is going in your stomach, and
kombuche is also good for your tummy, you know, the

(18:15):
next day, So it might be a good play. I'm saying. Well,
it's also gluten free, which is sometimes really important because
other people got like that that we're kind of gluten
thing with beer. Um but um, I anyway, get give
it a shot. I think it's really great. Um And
if you haven't really tried to yet, there's so many
great hard coombuches out there. It's a big thing here
in California. And it also kind of feels like something

(18:35):
that's kind of like, you know, girl friendly, right, you
know what I mean. So you've got you definitely, and
you gotta definitely think about everybody. If you're planning out
your your menu, right, you gotta make sure you know,
have some rose, have some chardonnay, has some things that
aren't like hard beer, because you want everybody kind of
feel like they can kind of get there and find
the little jam uh in hard kombuche. I'm telling you,
it's like that nice crosscover that everybody likes, and a

(18:57):
big thing that's happening right now because a dry January
is like mocktails and folk cocktails are all the rage,
and that's an important thing to have at a party
because not everyone's drinking. I like, I like a good
damp January. You know what I mean. It's not you
know what I mean. It's not it's not dry. It's
not wet either. You know, it's just damp. It's winter,

(19:19):
you know what I mean. It's the dead of winter.
Don't make me so, don't make me give up everything
and the most bleak month of the year, thank you
very much. I don't know who came up with that.
Let's go dry. Let's go dry April. I like that dry,
you know what I mean. At least there's some sunshine.
You can kind of get out and do something right,
Like there's like you can kind of get exercise whatever. Anyway, Um, yeah,

(19:39):
I think mocktails are really great too, you know. And
and then so having you know, if you want to
put your muscle into somebody that's hot. And then and
there's by a few cases of stuff like really great
high quality carbonated water. I like Nixy. I think Nixy's
a really great brand. They've got some fantastic flavors like
hibiscus lime and I know I said that a second ago,
but like they've got a great, like good flavor profile.

(20:00):
They've got a really good peach mint tea which is
kind of nice sparkling and skull capping. And then so
so Nixy is is kind of my carponated water jam.
And then uh, and then hard kombucha is the new beer.
You know you heard it here first, it's the new beer.
Check it out. Don't don't don't put your nose up
to it, even if you're like a hardcore beer snop.

(20:21):
Give a shot. Can we start a kombucha beer line
to yeah, kombucha bros. Man, that's what's gonna be too,
Yeah kombucha bros. Yeah. To close out the segment, you
you kind of teased it dessert for the Super Bowl party.
What do you got? Yeah? You know, so dessert, you know.
I I like something that kind of comes out as
like one big sheet, right, and so you can make

(20:41):
a sheet cake right in a sheet pan or cookie
sheet whatever you guys call it at home and restaurants,
we call it a sheet pan. Um. But you want
to spray it lining with parch and paper so the
whole thing comes out. Make a really really great cake
recipe again, Tyler Florence, Food Network dot Com. Just look
up cake. I've got a ton of them and kind
of mix it together, pour into a sheet hand, bake it,
and then let it come out. I think everybody really

(21:02):
really likes cake, a lot cake, frosting, ice cream, fresh strawberries,
all kinds of crazy stuff, and then kind of take
it out once and let people tear it through it
stackle bowls. Take one big dessert out that's easy to make.
You want to bake a cake and then pile it
up with a bunch of stuff you can buy, right,
caramel sauce, chocolate sauce, whatever it is, almost make like
an ice cream Sunday sheet cake kind of thing. And

(21:24):
I think that would just be easy to make. And
then and then you got the impact because you did
something great. So I think if you want to go,
let's go, let's go Latin American. Right, Let's let's let's
the whole menu from scratch. I'm I'm free flowing this
one right now, but let's let's go. Let's go k
So as an appetizer, Okay, you could dip chicken wings
in that, you could dip you could dip crispy uh,

(21:45):
tortilla chips in that. You can get bread in that,
you can dip your big toe in it. I'm not
saying it's a good idea, but I'm saying you can
do it, Ginky. I'm not I'm not I'm not saying
you're gonna kill the party, but I'm saying you could
if you wanted to put your big toel in that case. So,
and then then if you want to go, I think
tacos are always kind of fun, So, so check out
my pot roast taco recipe. I think that's a good

(22:06):
one's low slow, melted, yummy beef shoulder. Uh, lots of
zesty flavor profiles with chipotle and tomato and cumin, all
kinds of great stuff. It's exactly what you want to taste.
Good white corn tortillas griddled. If you want to guacamole,
buy it, make it whatever, Salsa, buy it, make it whatever.
And then if you want to go like, you know,

(22:26):
sour cream, fresh lime, juice, tacos all day. And I
think this like this the sheatcake thing, and I'm kind
of like riffing on this in real time. I think
that sounds kind of fun. So if you want to
go sheetcake, ice cream, caramel sauce a the top of that,
I think you got something nice. Okay, So if you uh,
if you want to do the Latin thing, do exactly
what Tyler just said. Um, if you want to do

(22:48):
the barbecue thing, I think our next guest might be
able to help you out. His name's Tim Love. He
is the barbecue king, right, He's the jam dude. He's
such a good friend of mine. Tim Love and I've
been been knowing each other for years, and we gotta
we got a crazy story. I hope he brings it up,
because if he doesn't, I will. But Tim Love is

(23:08):
the man. He he is, he is the he is
the chef of Texas, There's no doubt about it. Well,
he'll be at the Taste of NFL and Phoenix for
the Super Bowl, so we'll talk to him about the
big game and what he's gonna be doing there. Um,
quick break and we come back. Tim Love on. Two
dudes in the kitchen and we're talking everything barbecue all right,

(23:30):
back on, two dudes in a kitchen. Welcome into the show,
Tim Love, the barbecue Master. How are you, Bud. I'm good.
How are you? We're doing great, Buddy, is so good
to see you. Man. I feel like it's been a while. Man,
for everybody out there in the audience. I've got, what, dude,
fifteen years or so, I feel like to know each
other forever at least, yeah, I least at least. Man.

(23:51):
So I'm looking at a personally vouch as one of
the best chefs in America, no doubt about it. And
then when I go to Texas, to me, when I
taste your food, it is it's the quintessential flavor. Something
you can't get anywhere else in the world, and it's
such a dynamic flavor profile, and you bring kind of
like this world of cooking talent into the lone Star

(24:11):
state and then taking the lone Star flavor and kind
of make it so unique and interesting delicious that that's me.
It's something that I can't forget when I walk out
of your restaurants and I just think it's it's such
a pleasure to have you on the podcast, my friends.
I mean, I think the interview is over. That's great.
So Lonesome Dove, Western Bistro, Love Shock, Uh Wood Shed,

(24:33):
Smoke House, White Elephant Saloon, and then Queeny Steakhouse. Are
you done? Are Are there more restaurants in the pipeline? Well,
we just opened up four more. Actually this past year
we opened up Coastal Italian Place, super Fine Donning Italian
American Place, opened up a thousand person music hall with
an American tavern attached to it, and a Mestan restaurant

(24:56):
Complama Square Taste. So I've been a busy year between
last Super Bowl. In the Super Bowl, I'm excited that
this year I don't really have anything under construction of
this exact moment which is a great thing. So so
I just I just opened up two restaurants, two restaurants myself,
one in Hawaii and on a veil. Uh. You know
it just it just pulls the marrow out of your
bones for about two and a half less and like

(25:17):
that big huge bush. So you you opened up three
rest four restaurants this year, four this past year, and
it's been a it's been a world whin. It's been
a lot of fun. Like I said, I've been up
my first music venue, which I'm really excited about, called
Tannehill's Tavern and Music Hall. I had some really great
talent come through there already. I've just I've been involved
in music for a long time and uh it's really

(25:37):
been high time that I kind of have my own spots.
So just really stoked partner with Live Nation, Uh to
bring something really unique to U for work that's really
really exciting. That's really exciting. Um. And so so the
super Bowls right around the corner. You're actually gonna be
in Phoenix for that. Um. If we had to like
tiptoe down, like like the tax is in here talking

(26:00):
about a great menu for the Super Bowl. What are
you thinking about? Well, uh, you know, if I was
at home the Super Bowl, obviously i'd have a really
big barbecue. Probably I got a really nice deer this year,
so I probably roast the whole deer for my friends
to come over, which would be great. Just do some
nice tacos with it, and uh, you know some beans.

(26:21):
And I love a great like traditional barbecue, especially with
some rold game. Uh has a lot of meaning to
it for me and so. But in Phoenix, obviously that's
not gonna be possible. So I'm doing some blue crabs
from the Gulf Coast of Texas, and we're doing devil crabs,
a dish that my mother used to make when I
was five six years old. And our little motor home

(26:42):
we go down to the beach and uh, me and
my brothers were gonna catch all the crabs, you know,
the little raw chicken and pulling them up out of
the water to my mom, but cracking open, fall the
meat out and uh making this great stuffing stuffing back
in we fry in one of those old school Friday Yeah. Yeah,
So well, I grew up in the South Man We
had a pride Daddy every every summer at the beach.

(27:04):
You gotta go. I'm stoked about that little hot sauce
on top and Lemon's gonna be a great little dish.
But you know, I'm also looking forward to go up
there messing with uh Andrew and Carla and you know,
go up there and give him a bunch of a
bunch of crap on stage and entertain the folks have
make them come about and earn some money for these kids. Right,
that's the whole point, Tasty. The NFL's are really spectacular

(27:26):
event and the purpose behind it's always really great. And
you know, PEPs, she does a great job for you
to lay all those guys and supporting it, and I'm
just having to be a small part. I love that.
I love it. So let's let's talk barbee keeper seconds.
Always think that's kind of like one of your sweet spots, right,
so everybody loves barpecute ribs um. I've got I have
three smokers here at the house. I've got an electric
pellet smoker, I've got a stick smoker, I got a

(27:48):
big green egg. Lots of ways to kind of like,
you know, get them hot and get them falling off
the bone. What what what's your what's your go to
like signature style of making. UM. Just like a succulent
rocker ribs. You're talking about pork grib pork GRIBs, So
pork GRIBs to me, um, they're they're they're very easy
to cook at the same time easy to really dry out.

(28:10):
And uh, you know it's it's not the it's not
the tools. It's to cook always. Um. Although you know,
we like to market lots of products to make them
think they're great, but really it's you know that it's
consistently and temperature. I think for pork GRIBs, and I
like to have whatever whatever seasoning I use, I like
to have some real sugar in it, not brown sugar,
but real sugar. I think that causes a better glaze

(28:31):
and also, um gives an opportunity for the seasoning to
to reach inside the meat. Uh. You know you don't
want to when you season your pork GRIBs. You don't
want a lot of times you see people packing the
meat with their hands like this on the you do
as you close up the pores of them beat You
don't want to do that. You want to put the
seeding on light but heavy, meaning like don't pack it

(28:52):
in but heavily seasons and let it work. Yeah, let
it work, um, and keep the consistency of time. I
uhcan wood when I do pork GRIBs because it's not
it doesn't burn is hot. Um, well, you can keep
the temperture the same. The temperture of the fire is
very important. So we using my skeat right, the fire

(29:12):
burns in about thousand degrees. Using pacon wood, it burns
with about seven drees, and so it makes a difference
in the way that the meat chars on the outside.
So I like to use I'm a real wood guy.
I have a restaurant called wood Show. It's all about
cooking the different types of wood and reasonings behind it
and to meet Pacan does the best pork ribs. It
gives a little sweetness as well, which is what I like.
And I use the offset horizontal smoker when I do

(29:35):
pork grib Yeah. And what about like Texas postal, I
mean that always seems like to be a thing there, right. Yeah.
Postoke is great because it's a universal wood in the
sense that, uh, you know, it burns it about a
fifty so it gets this kind of medium char when smoking,
and so and it burns very long. You know, becan
seems to burn a little quick or you have to

(29:55):
maintain a little more. Postoke is a really solid wood
that burns nice long and very even, and so a
lot of people use mainly because you can find poststoke
a lot, obviously in Texas. But then it's a very
even smoky wood, which is great. Let's talk about flow
temperatures if you've got a smoker, because I always think
that is to me like the point of expert execution

(30:18):
if you can manage the fire. So I like to
float between like fifty what's your preference for pork GRIBs?
I do too. I like I'd like to keep the
temperature as low as possible because the meat, while nice
and fatty and delicious, it can quickly turn. While they'd
be tender, it ends up being dry in your mouth,

(30:40):
and so um. A lot of people mistake for fall
off the bone being great, which it is. It really
you would like it just to be slightly attached to
the bone. That way, the meat is still nice and
tender and juicy, which is really what you want off
the meat. And because when you start when a bone
really starts to fall off, I mean you're you're within
minutes of it being very dry. Why you chew it

(31:01):
for the folks out there with a smoker that are
going to crank it up, And I'm thinking about doing
the same thing myself. I just love a good good smoker.
I just finished up my seventeenth cookbook and it's called
American Grill. And then we got a patty outside of
our kitchen here at my house, and it's like a
it's like a parking lot of grills. I've got. I
have two Cowboy cauldron, i have two big Green egg

(31:21):
I've got I've got I've got an offset smoker, and
I've got this huge grill from Heston. So I've got
this like but my whole little where my wife is
so happy like it. Yeah, I've never been invited there,
but I liked it. Well. Well, listen next time you're
in San Francisco. Hey, we've got a happy miller and
lots man. I got a p G. Are you ever
in California about I feel like I haven't seen what
I definitely haven't seen you set the pandemic. It's been

(31:43):
a while, that's correct, that's right, it's been a while,
But I need to get out there. Talking about they
have some fun that It sounds like a lot of grills.
You have a lot of fun out there. Yeah for sure.
Now there there's a story, um that we were shooting
a great food truck race and for work. Now this
is going you know what I'm talking about when you
when you talk me to the star, Who's like, yes,
that was way back man. Yeah, so so for everybody.

(32:05):
So we're in Fort Works, were shooting the great food
Truck Race. Tim is our guest chef who's gonna be
judging the competitors inside the food truck. And then we
take a break and then Tim goes, do you want
to go see a beef slaughter? Right? Do you want
to go see? Because they're like, because it's it's Fort Worked,
it's all about cattle. And then Tim takes me to
a slaughterhouse. Well, what was the name of slaughterhouse? It

(32:27):
was it was Frontier Meats. Front Tier Meetsntier Meats right
around the corner. And I'll never I'll never forget that day.
And as the chef, it was like one of those
like it was he it was, it was. It was
pretty crazy. It looked like a Quentin Tarantino movie on
the assignment place. But but so well gone, so we'll
organize the day of they're doing a kosher kill that day.

(32:48):
Think actually they were doing a cos befo it law
was that was crazy? Yeah, yeah, it's rare to see that,
but that was what was happening. Okay, I gotta know
what happens in the kosher kill. They do what's called
the knockout, so that the steer will come into a
chamber and then they hit it in the head and
knocked him out instantly to to you know, for the
main purposes obviously before they kill it. Well it kosher

(33:09):
kills the opposite of that. They come in they literally
clean the blade and slit its throat and then turn
it upside down, and there's a rabbi there to bless it.
So it's rabbi is head to toe in hairnets, right,
the beards covering the hairnet, the hair is covering the hairnet,
and complete white out there, completely covered in blood, completely
covered in blood, right, and so is that and he'll

(33:31):
he'll take turns with another rabbi so they'll clean the saber, right,
and then as as the cow goes into the chamber,
and the chamber is about the size of a Volkswagen bug. Right,
they kind of wraps itself around the cow, and then
the whole chamber flips upside down, kind of exposing the
soft part of the cow. And then then the rabbi.

(33:51):
Then the rabbi like like does his deed, and it
slits its throat, and it is it's a it is,
it's it's crazy. But CAT tell you one thing, and
this is where I love about that moment. And as chefs,
as we share with each other, I tell that story
to all of my chefs, all of our suit chefs, everything,
because it was that moment that I had the most

(34:11):
respect for beef because when you watch that animal lose
its life for your sustenance, right, when you watch that,
when you witness that, it now it's your responsibility to
make sure you never waste anything ever, ever, ever. And
then it's your job to make that as perfect as possible,
because that lot that that animal just lost his life
for for for your sustenance. Yeah, you almost wish that

(34:34):
that anybody that serves to be if you go through
that process. Quite frankly, it's a it's a it's it's
really amazing to watch and it's a little crazy to
think about. But nobody likes to think about where food
it comes from. But we should. If we did, we
have a lot more respect for and a lot more
respect to where it goes. Yeah, of doubt. Yeah, I
grew up hunting. And that's one thing that a lot

(34:55):
of people don't realize is you don't realize how much
respect you have your food until you have to be
the one that kills the animal. And if you ask
kids these days where food comes from, they'll say the
grocery shore. But you know, eighty years ago they would
say the farm, because there was an actual connection to
the food and how it was made and and delivered

(35:16):
to you, which I think is the thing that everyone
needs to experience for sure. For sure, it's just a
whole new respect for food and enjoyment of the food
and sitting around the dinner table. It's just all different.
And you know, if we could take every child and
show them certain things like that, I think it would
just make a huge difference. I mean, obviously that's not possible,

(35:36):
but it's it's possible to teach it, right. We could
teach it in school with some for some reason, we
choose not to teach food comes from in school, which
is nuts to me. It's such a simple curriculum that
we could put together. It would be amazing, right, like
kids understanding where food comes from and makes it a
lot better. Yeah, like food sustainability, think that would be
that would be an amazing course to teach. For sure,

(35:57):
definitely want it right that that would be amazing. But
it's just kind of one of those trips that that
I've never I had never seen that before when that
was the first time, and now there's lots of ranches
in here in northern California that I've taken a lot
of my chefs to, uh, do you go see you know,
hog slaughters and cheap and that kind of thing, because
I I just think it's really important that you do.
You witness that kind of substan then you get back
in the kitchen and then the protein is literally a

(36:20):
holy experience to make sure that like nothing gets wasted
and it's prepared correctly. And I think it takes those
big moments as as a as a great chef to
really to appreciate on a true level, um, what what
it means for an animal to give up its life.
So it's kind of one of this with the very
Texas thing. Thank you so much for that amazing experience. Man,

(36:40):
I'll never forget as long as I live. And uh
and it was cool man, thank you. Yeah, I'll tell
you what you need to come back to the Stockyards, man,
it would blow your mind the way it looks now.
It's completely redeveloped. Uh. It's that's where I opened up
three restaurants in the new development part of the Stockyards.
I've got I've got seven places in the Stockyards now.
It's it's awesome. It's some one of the most amazing

(37:01):
places in Texas now, um, you know, really really awesome. Hey,
and and so what what's the what's the new barbecue place?
And just one the number one barbecue place in Texas
monthly it's in fort Worth two right, Yeah, Goldie's that's right, Goldie, Goldie,
Goldie's worth it. It is. It's very good, very good,
very trade additional and very good. Um, you know, we've

(37:22):
got actually got a ton of craft barbecue and fort
Worth now, I would venture to say for Ward's probably
the greatest barbecue city in the country right now. That's
so good. We've got a lot of terry blacks and
Austin's even moving to Fort Worth, which is like crazy.
Um so it's it's a great little uh basically had
here in the city. And you know, I love this.

(37:44):
I mean Fort Worth is now the twelfth largest city
in the country. People don't realize that, but um, it's
just on a tremendous surge and we're having some great
talent show up here. Which great, that's exciting. That's really exciting.
Good for you, man, good for you. Yeah. Well, hey, Tim,
thank you so much for coming. Two dudes in the kitchen,
and good luck with uh, with everything that's happening at
the super Bowl and everyone out there. If you're in Texas,

(38:07):
it sounds like you could spit in any direction, you'd
probably hit one of Tim's restaurants, Lonesome Dove, Western Bistro,
Loved shack Wood Shed, Smoke House, the White Elephant Saloon,
Queeny Steakhouse, and four others that I don't even have
on my notes here. Um, but dude, thank you so
much for coming on. It was great meeting you. And uh,

(38:29):
next time I'm in Fort Worth, I'm coming by. I
want to I want to experience this, uh this thing
that you've uh you scared Tyler with enlightened it was.
It was an enlightening that was crazy. I enjoyed it, Fellas,
Thanks so much for having me. Man. I hope, I
hope I'm the all student person. Yeah. Good to see you, man,
it's been forever. Man. You look great. Yeah, cheers, all right,

(38:50):
see you, Bud. All right? Um. Super Bowl predictions to
close out the show, Tyler Florence. Who you you going
Chiefs or you going Eagles. I think Eagle's gonna take it. Man.
I think there's unstoppable this year. I think it'll be
a blowout. Um, it'll be super exciting to watch. But
I think it's gonna be too and uh, and it'll

(39:12):
be good Mac. I love Philly. It's such such a
great town, so much good food there. I'm really great
art Field, you know, Sports city, and uh, it looks
like the Eagles here. That's my prediction. You're going Philly
cheese steaks. I'll go Kansas City Barbecue. I think. Yeah,
I'm it's good. I like that. It's good. All right, buddy,

(39:32):
Well it's good talking with you. Man. I'm gonna go
play some golf here at Pebble Beach and uh, we'll
see everyone next time on Two Dudes in the Kitchen,
see you next week. But alright, guys, thanks for listening.
Follow us on Instagram at two Dudes in a Kitchen.
Make sure to write us a review and leave us
five stars. We'll take that and we'll see you guys
next time. See you next time.