April 8, 2024 • 29 mins
Oh boy! In one of the last episodes, Tyler and Wells divided food into three categories: soup, salad, or sandwich. 'Lettuce' say . . . it has generated controversy and debate!
The duo are back to defend their actions and put more food into these three categories! Put your forks and pitchforks away before listening.
Plus, Tyler reveals his favorite food right now is BBQ! He shares the states with the best BBQ, the different types of ways to cook it, and a step-by-step recipe for your own BBQ sauce and ribs that will have your guests saying, 'Well done!'
See omnystudio.com/listener for privacy information.
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Episode Transcript
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. Well welcome in another
episode of Two Dudes in the Kitchen. It's Wells Adams
and Tyler Florence. Looks like you're back at San Francisco.
How are you, buddy, I'm good, man, I'm good.
Speaker 1 (00:14):
I'm good. Crazy week. What do we do?
Speaker 3 (00:17):
I just feel like things have happening so fast. So
we were I wrapped up Hawaii. That was fantastic, and
then I went to Palm Springs for the Palm Springs
Food Wine festval actually Palm Desert Food and Wine Festival
this past weekend and it was great. I think that's
the premier food and wine festival in the state of California.
Speaker 1 (00:34):
Wow, we had so much fun. Something Well, there's not
that much out there anymore.
Speaker 3 (00:38):
There used to be the La Food and Wine Festival,
which was the thing, and then there's also the Pebble
Beach Food and Wine Festival, which was a sang and
then those sort of restructured during the pandemic and then
never really kind of came back as strong. There's I
think Pebble Beach is coming back this year, which is
which is a good time. I wish him the best
(00:59):
luck in the world. A good festival, good people. But
Palm Desert is about ten years old, and it takes
about ten years for a festival like that to start
to tip. And it tips. It's fun, it's big, there's
lots of people there, it's groovy. It's Palm Spring slash
Palm Desert, and man, do we have a good time?
Speaker 2 (01:18):
Well, that's awesome. And I wasn't too far from you. Actually,
I was over in Joshua Tree, Pioneer Town, and shout
out to Pioneertown. There's a place called Red Dog Saloon
that has amazing tacos. So if you want to go
get some good tacos and see some music, highly recommend.
Speaker 3 (01:34):
What do you do in Joshua Tree because I see
it and obviously living north of California, so if you
asked me what like going to Sonoma is all about,
I can tell you.
Speaker 1 (01:43):
But I've never been to Joshwa Tree. I mean, like
you get an airbnb.
Speaker 2 (01:47):
They're all kitchy and cool, and usually you go over
to Pioneer Town you see a live show, which is
what we did. We saw DAWs with lucious, which is
really fun. We drank some beers, we hiked around, you know,
just like a little kind of like a quick getaway,
you know.
Speaker 1 (02:03):
So you hang in the desert. That's the vibe.
Speaker 3 (02:06):
Yeah, it's high desert. It's high desert, yeah, which is nice.
And it gets cold tonight.
Speaker 2 (02:11):
Oh yeah, it was like thirty two degrees. Got out
of freezing.
Speaker 3 (02:14):
Yeah yeah, christ Clear Beautiful Skies starred, absolutely gorgeous.
Speaker 1 (02:18):
It was it was a full moon.
Speaker 2 (02:20):
We loved it.
Speaker 1 (02:21):
So it was a lot of fun.
Speaker 2 (02:22):
Highly recommend Pioneer Town and Red Dogs soon. So we
need to talk about what we uh, what we did
last week.
Speaker 1 (02:34):
I guess what we did. Don't lose. Yes, I did this.
You you did this? I you have.
Speaker 2 (02:41):
I may have dropped a bomb on the listeners. And
now they're they're they're up in arms. They're angry about
the soup, salad sandwich theory that I that I presented
in the last episode, and a lot of people wrote
in on Instagram at two dudes in the kitchen and
they wanted me to answer if some of these food
(03:01):
items were either soup, sala or sandwich.
Speaker 1 (03:04):
I got the list. I got the list.
Speaker 3 (03:06):
We're going to go to this, but first of all,
I want to get a little history on your hypothesis
one three food categories, and let's just take it from
the top in case somebody didn't hear the last episode
and they're jumping in with this.
Speaker 1 (03:19):
So you have a philosophy. Yes, there are only three.
Speaker 3 (03:23):
Food styles on planet Earth, and everything falls into this soup,
salad or a sandwich.
Speaker 2 (03:31):
Yeah, and I can kind of read the theory. It's
a long debated topic. Food can only be described as
either soup, salad or sandwich. There are a few contradictions
for the topic because it can get pretty detailed, but
effectively everything can be separated into soup, salad, or sandwich
(03:56):
as long as it is a dish. Yeah, ingredient, but
a dish, yes you obviously, ribbi is a ribbi. A
chicken breast is a chicken breast, pork chops or pork chops,
ribs or ribs like, that's just what it is, okay
right now. A sandwich is anything that effectively is a
(04:21):
carbohydrate or a starch of some sort that is encompassing
a protein and also vegetables and lettuce, okay, yeah, and
or and or yes, yeah, A salad is anything that
is vegetable or protein mixed together.
Speaker 1 (04:42):
Okay, okay, and.
Speaker 2 (04:45):
Is really anything that is liquid based wet.
Speaker 1 (04:50):
Because you said cereal is a soup.
Speaker 2 (04:52):
Cereal is definitely it's a cold soup.
Speaker 1 (04:54):
It's a cold it's a milk soup with.
Speaker 2 (04:57):
Yeah, and an ice cream is just frozen soup.
Speaker 1 (05:03):
It's hard to argue with the logic.
Speaker 2 (05:05):
Yeah, so there are obviously are some idio secrecies. Desserts
a tough one, and I kind of don't usually put
desserts in the category, like because it's baking, right, Like,
so bread is just bread, you know, Like I can't
say bread is soup, salad or sandwich. Bread is just
bread and that's kind of SIPs some over with cake
(05:25):
like a cake. This is a baked situation.
Speaker 1 (05:28):
No no, no, no, no, no no no.
Speaker 3 (05:29):
You're not gonna buy that, easy because I get what
you're saying that bread it's the foundation.
Speaker 1 (05:34):
Of a sandwich, but it's not what you yet.
Speaker 3 (05:36):
Yeah, the same way that a steak, the steak is
not a sandwich or a salad or a soup yet, yeah,
because it's just an ingredient.
Speaker 1 (05:43):
Yeah, okay, are you ready to do this?
Speaker 3 (05:45):
Because I just think you get, like the way Ricky
Ricardo used to describe it, You've.
Speaker 1 (05:50):
Got a lot of explaining to do. Okay, let's do this, Yes,
all right, So what cake? Yeah?
Speaker 2 (05:57):
So this one, this one is tough. I will I
will say that, but I think that cake is a sandwich.
Speaker 3 (06:01):
I think under under the terminologs is what we're talking about.
I think I would agree with you because what it's
it's it's flour, right.
Speaker 1 (06:10):
Yep, and then and then eggs and then sugars. We're
making a sweet sandwich, right, yeah, exactly. And what's in.
Speaker 3 (06:15):
Between like pastry cream or butter cream or whatever, right yeah,
or fruits or fruits.
Speaker 1 (06:21):
So a cake is a sweet sandwich.
Speaker 2 (06:23):
Absolutely, And you can definitely pick up a cake and
take a bite of it. I mean you know you don't,
but you can. Well, every bride and groom eats a
what do they eat a sandwich? What are they smushing
each other's face?
Speaker 1 (06:36):
Cake? Sandwich? What's a stuff? Mushroom?
Speaker 2 (06:41):
This one's tough because I think I think conventional wisdom
would say this is a sandwich.
Speaker 1 (06:46):
Depending on the stuffing. I guess, right, So if you
did a breadcrumb.
Speaker 2 (06:50):
Yeah, but that would be kind of like it would
be the mushroom and then inside of it would be
the bread combs, So guess would be a kind of
an inside out sandwich. But I think that a stuff
mushroom is a salad.
Speaker 1 (07:00):
Is a salad. I thought you said that it's a sandwich. No,
it's a salad. Well no, no, it so so obviously
you so you got it.
Speaker 3 (07:06):
You got a mushroom and the let's say you make
a stuffing out of like I'm gonna make this up
off the top of my head, but like sour to bread, mince, bacon, onions, celery, fennel, YadA,
YadA YadA, and you put that inside that and you
bake it. Is that not an upside down mushroom tarteine?
Speaker 2 (07:21):
I mean, yeah, I think so. I think that that
one's questionable because because you can also say all those
ingredients put it into a bowl, would be a salad.
Now that the mushroom is its own bowl, you know.
Speaker 1 (07:30):
Yeah, Well, I mean, is a mushroom like a big
leg salad bowl, taco bowl?
Speaker 2 (07:34):
Yeah, it's it's It's a it's a tough one here
when you get a bread bowl with like a clam chowder,
because a normal clam showder just in a bowl, bowl
is obviously a soup, but in bread bowl it becomes
a sandwich.
Speaker 3 (07:47):
It's a wet sandwich. Yes, it's a soppy white sandwich. Yeah,
duh copy, Uh what's apple pie?
Speaker 1 (07:54):
Yeah? The sandwich, come on, sandwich, easy easy. And somebody
said chicken wings.
Speaker 3 (07:57):
But I think that's that's kind of like the outlier
because of like chicken with what if you said chicken wings,
no dig this, chicken wings with blue trees dressing and.
Speaker 2 (08:04):
Celer salad now fried chicken.
Speaker 3 (08:09):
That's right, that's just go on, okay, okay, pizza, right,
I mean obviously.
Speaker 2 (08:18):
Open face sandwich, open face.
Speaker 3 (08:19):
Snowch copy uh, chicken lotle maon salad, salad, steak, skewers
or kebab.
Speaker 2 (08:27):
So that goes back to like it's just is what
it is.
Speaker 3 (08:31):
Yeah, but I mean you're saying it. But then if
you've got the pita and the hummus or the tatziki
and the tomatoes.
Speaker 2 (08:38):
Yeah, a kebab, but a euro is a sandwich.
Speaker 3 (08:41):
Sandwich come happy, yeah understand, Uh chicken cord on blue This.
Speaker 2 (08:47):
Is tough, but I think that conventional wisdom would say
it's a sandwich.
Speaker 3 (08:50):
With if it's got like bread crumb on the outside
of it, because it does. Yeah, so it's bread on
the outside, meat and cheese.
Speaker 2 (08:57):
And the cheese and the middle. Yeah, and the ham sandwich.
I mean that's a lot of stuff that's that's just
basically a club.
Speaker 3 (09:09):
Okay, uh timali sandwich. Yeah, rice and beans. This is
gonna be a tricky salad salad right right, because because
you could put up you know, what's a pie salad
salad because you put stuff in it, it's just Hot's
a hot salad, the hot rice salad.
Speaker 1 (09:26):
Yeah.
Speaker 2 (09:27):
But if you do like red beans and rice or
like a gumbo, that can get into the soup territory.
It just depends on how much liquid were talking about.
Speaker 3 (09:34):
Well, red beans and rice is red beans and rice,
but gumbo's gumbo, so gumbo soup.
Speaker 1 (09:38):
Yeah, and red beans and rice is hot salad.
Speaker 2 (09:40):
Yeah, hot salad.
Speaker 1 (09:41):
Okay, fantastic.
Speaker 3 (09:42):
I think we're gonna that's not even more new h
two dudes in a kitchen cookbook, by the way, Yeah,
zeep salad and sandwich. But it's gonna be just like okay,
fuck are you talking about now? Nachos? What's that sandwich, sandwich,
little a little sandwich, little sandwiches. Yeah you already for this? Yeah,
(10:03):
this is gonna throw you for a loot loaded baked potato.
I think it's a sandwich but with a potato bun.
Yeah it's a potato. Yeah, it's a it's a potato bun.
Speaker 1 (10:12):
Yeah.
Speaker 2 (10:13):
It could also very well be a salad for sure.
It depends on what you want to consider, like your
carbohydrate ear star as your outer shell. Yeah, I think
that I'm fine with both of it being it's probably
more realistically a salad.
Speaker 1 (10:27):
As long as you're fine with it, are you fine? Yeah?
Speaker 2 (10:29):
Yeah, yeah, I'm okay with that.
Speaker 1 (10:31):
Okay with it? Okay, I think I know what you're
gonna say with this one.
Speaker 3 (10:35):
But beef Wellington sandwich, come on, yeah with a puff
pastry cross Yeah, sandwich all day? Okay, So classic English breakfast.
You know what that's like? Two that's like sunny side
of eggs and beans and broiled tomato and mushrooms and
streaky bacon.
Speaker 1 (10:54):
Yeah, that's a salad.
Speaker 3 (10:55):
That's a sad salad on a plate, sort of a
deconstructed salad. Yeah, but does a sound like I guess
it's got vegetables, right, I.
Speaker 2 (11:02):
Mean it's got tomatoes in it, and it's got beans
in it.
Speaker 1 (11:04):
Yeah, it's hard hard to argue.
Speaker 2 (11:06):
And also salads like a cob selad has eggs in it.
Speaker 1 (11:09):
Yeah, totally.
Speaker 2 (11:10):
You know, I saw there was one someone came out
with dumplings. I thought that was very easy. That's obviously
a sandwich.
Speaker 1 (11:15):
Obviously sandwich.
Speaker 3 (11:16):
I mean if you put a couple of leaves of
crispy arugola on top of a classic English breakfast, it's
a sound.
Speaker 2 (11:23):
Yeah. Yeah, maybe some cilantro.
Speaker 1 (11:25):
Yeah, well sancho would be weird.
Speaker 3 (11:27):
Sancho would be weird, but definitely like you could go
rocket right or leah, they call them uk Okay, what
about Ancelada's sandwich sandwich? Yeah, because anceloada it's a well,
you know it's either corn tortilla or a flower tortilla
wrapped around some meat and some cheese with some sissauce
on top of it.
Speaker 1 (11:43):
Yeah. Yeah, like a little molet or you know, salsa verde.
It's the cheese. Yeah.
Speaker 2 (11:51):
I feel like none of these were hard.
Speaker 3 (11:53):
Listen, it's harder to fy the logic on top of
this stuff because like the I had I want to
pull up without. I wish I could blow out the
as and stuff like everybody. But but the chef community,
my friends, Yeah, we're up in arms. Hated it hate
what what the?
Speaker 1 (12:07):
What the I'm a little more open minded, you know.
Speaker 3 (12:10):
I don't have these hard and fast rules about anything,
you know what I mean, I know, I know until
somebody says something else, I'm like, huh, Okay, there's some
there there that's good.
Speaker 2 (12:19):
I mean, like you, you got to live your life
that way. You know, you can't be it can't be
too fur on anything now.
Speaker 1 (12:24):
Because you always learned something, want something new every day.
Speaker 2 (12:26):
Man.
Speaker 1 (12:27):
That's great. Man.
Speaker 3 (12:27):
Okay, So so let's we'll keep this shaking up of
anybody else in the in the podcast world wants to
stump Wells next week with things that that defy the
three categories that we have unified all food on planet
Earth and that now it's a soup or a salad
or a sandwich, yeah, or nothing.
Speaker 2 (12:48):
Or nothing at all. We do have some audience questions
that thought we'd get through, Okay, Chris Freelitch rights, what
is your favorite type of cuisine to cook and why?
And what is each of your favorite dishes in that cuisine.
Speaker 3 (13:08):
You know, I think that's a really fascinating subject because
my taste is always kind of evolving, right, I guess
in terends of what era you we were talking about
in right, because there's certain like foods that are cuisines
of the world, because it's not it's first, it's cuisine,
and that's the food that are incredibly spiritual to me. Right,
(13:31):
Like the food France is the best food in the world, right,
better than Italy. Well, here's the deal. The Italians taught
the French how to cook. The French just wrote it down.
Speaker 1 (13:43):
Yeah yeah, yeah, right and used it and got a
lot of butter.
Speaker 3 (13:46):
And got a lot of but right, But but and
when I go to Italy, I really love the food.
But I often find when we go to Rome that
every restaurant has the exact same menu. Everybody makes scatcho
pepe everybody everybody, right, And so it gets a little
(14:07):
monotonous when you're eating out in Rome, trying to have
something that feels kind of innovative.
Speaker 1 (14:11):
In wild.
Speaker 3 (14:12):
The French are way more opened about cuisine and making
it more what really kind of feels like California cuisine here, Right,
it's all ingredient driven and a lot of this stuff
kind of defies logic on exactly what it is.
Speaker 1 (14:26):
Right.
Speaker 3 (14:26):
It's it's ingredients at the peak of season used in
a very creative way that are just mind blowing and delicious, right,
And I love that. So I think France now, it
used to be Italy, used to be Mexico, right, but
now I feel like the food of France is the
(14:46):
food that I really connect to in a lot of ways.
But I spin it, right, I spin it to California. Now,
that's not what I'm talking about today, because I think
there's a new new thing that I think is really
just my cutting edge favorite food on planet Earth.
Speaker 1 (15:05):
And that's barbecue.
Speaker 3 (15:07):
Okay, interesting, Yeah, So American Grill shameless plug time because
I got a whole pile of book stuff. It's just
this cover my seventeenth cookbook coming out in May, right,
American Grill Alice Waters did the cover, wrote the forward
for it, right, and it's all about live I are cooking,
and I think that is just what I'm totally into
right now. So I would say my favorite cuisine now
(15:31):
is barbecue and slow and slow melted meat perfectly seasoned
with some sides and some sauce that's the jam.
Speaker 1 (15:42):
Make no mistake.
Speaker 2 (15:43):
Is barbecue a American style of cooking or did we
rip it off from like I don't know, the Inuit
people who were smoking their salmon to be able to
preserve it.
Speaker 1 (15:56):
Well, I mean.
Speaker 3 (15:58):
American barbecue as it is defined right now certainly wasn't
invented by Europeans, uh, you know, coming to the New
World seven. And obviously it's a it's sort of a
silly thing to say that we've been cooking over life
flame for millennia, right, yeah, you know it's like low
and slow cooking over fire. But barbecue. There are four
(16:21):
pillars of American barbecue. Right, There's four cities that are
four like areas that really personify what is described as
like regional barbecue.
Speaker 1 (16:31):
Right.
Speaker 3 (16:31):
So there's the Carolinas, right, and that's uh, and then
and that really kind of differs between North Carolina and
South Carolina, South Carolina where I'm from, because I grew
up in South Carolina. So I really had baby I
had barbecue sauce in my baby bottle, right, like I
grew up with the stuff.
Speaker 1 (16:44):
Right.
Speaker 3 (16:44):
Yeah, So South Carolina it's shoulder, right, it's pork shoulder
right in pork butt and and and cooked low and
slow and shredded and then tossed in what's called known
as like a Carolina mustard barbecue sauce, which is like
French is mustard kind of with pork drippings and vinegar
and a little bit of sugar to balance it out
and heavy on the black pepper. Right, So it's viscous,
(17:07):
but it's kind of it's thin. It's not like tomato based,
which is more Kansas City and Memphis, righteah, North Carolina
is whole hog. Right in North Carolina, they cook the
whole pig and kind of do the same thing with it.
Speaker 1 (17:18):
They shred it. They you know, they really kind of
turn into a sandwich. But North Carolina, I think is.
Speaker 3 (17:26):
A fascinating uh blend where things start to just kind
of morph around a little bit depending on where you
are in the world and really kind of who settled
that particular area you go to. You go to Saint Louis, Missouri,
right uh you know uh uh where you know Budweiser
is headquartered out of right so so that there's there's
(17:47):
a heavy German population there and they definitely know their
way around a pig and and so the the barbecue
I've had in Saint Louis is uh a season with
paprika and.
Speaker 2 (18:00):
Served with apple sauce. Interesting, so interesting.
Speaker 3 (18:04):
You get to Memphis a little bit further down the
Mississippi River, and it has a whole different vibe to it,
a whole different flavor profile. It's ribs and memphisis ribs
and it's dry rup dryrup. Yeah, it's dry rub, right,
So they smoke them up with charcoal and they finish
them with dry rupe. And then and then you get
to Texas, which I you know, we're just there at
south By Southwest and you went to Terry Blacks and that.
Speaker 2 (18:25):
Was that just bomb or what fire, absolute fire.
Speaker 1 (18:28):
Absolute fire. That's the best barbecue in the world, right.
Speaker 2 (18:32):
Like specifically Terry Blacks or like just Texas barbecue.
Speaker 3 (18:37):
Texas barbecue. Okay, it's the best barbecue in the world right.
Everybody else is sort of playing like a bits and
pieces of it. But Texas with the brisket and sausage
and not so much sauce, right they and not so
much dry rub. It's really about the quality of the meat,
mostly beef, because Texas is cattle country, so it's mostly
so brisket is the thing that they do there. They
(18:57):
do other stuff around that, but it's mostly brisket. And
and then there's Kansas City, which is kind of known
for this thing called burnt Ends, which which is which
is kind of interesting, kind of nebulous, be kind of
interesting too, and that's like the the capin of the brisket, uh,
slow cooked, chilled cube, re cooked one more time, and sticky,
(19:18):
sticky sauce. Right, So you kind of get into Kansas
City area and then you're really starting talking about like
tomato based barbecue sauce and what you know is like
a barbecue sauce that's really Kansas City, right. Then you
get to California and there's this thing called Santa Maria
style barbecue, right, which is about tri tip you know,
cooked you know, really like ranch style cooking, and that's
(19:38):
kind of served h and very much the sort of
the spirit of of Mexico, but open fire cooking, uh
with with tri tip, and it's served medium rare medium,
and it's served with rice and beans, and it's served
with salt severity, and it's it's very Latino, super latino,
but it's delicious sliced paper thin.
Speaker 1 (19:57):
They served that with tortillas, right, which is kind of wet.
Speaker 3 (19:59):
So I think the answer the question barbecue to me
is my sweet spot. I just bought something crazy for Hawaii.
I just bought uh forty thousand dollars worth of smokers
to ship to Hawaii. Whoa from Yeah, from our good
friends at Millscale Lockhart, Texas. It's not coming till August,
(20:21):
but I just ordered it yesterday, and so we did
our first Pontiola dinner, which is which in Hawaii. There's
two hundred years of ranching culture on the Big Islands,
and so we're going to start filling these really fun
Hawaiian barbecues. Not a luau, right, I'm coming up with
something new here, right, but it's going to be a
Hawaiian style barbecue that's going to feel like a little
(20:42):
bit of Texas.
Speaker 1 (20:42):
Right.
Speaker 3 (20:43):
It's going to have like we're going to be doing
smoke ribs, but it's going to be Hawaiian beef, and
of course we're going to have it, you know, feel
like a Polynesian thing too. We also have this pork
in Hawaii, and I think the food to Hawaii is
on fire right now because just the ingredients alone we had.
We slow cooked this with a kaha China. We slow
cooked this whole hog. Wild pig, dude, this wild pig
(21:06):
someone shot for us, right and it was yeah, wild
boar exactly. But it grazed and finished on macadamia nut. Ooh,
you have never had.
Speaker 1 (21:16):
Anything better than that. That's the most delicious pork I've
ever had my entire life.
Speaker 3 (21:20):
It's fatty and fabulous and sweet and nut fed and
very similar to jambon empirico, which is like from Spain
that's finished on acorns in that world, but with the
flavor of macadamia nut.
Speaker 2 (21:34):
So are you saying that the pig eight macadamia nuts
before it died and that's what Yes, it fattened it
up itself on mm hmm god, okay, okay boom.
Speaker 1 (21:45):
Well, you know, it's.
Speaker 2 (21:45):
Interesting you were talking about like kind of all the
different places of barbecue in the States, and I was thinking.
Speaker 1 (21:52):
About it as we were going west.
Speaker 2 (21:55):
I do think that there is a huge barbecue culture
in Hawaii with their like they all they berry the
pig and they have that big Is that the same
thing when they when they cook a pig like you
know in the sand.
Speaker 3 (22:06):
Like coluis to Kluistyl pork. Yeah, you know what I'm
talking about right exactly. It's it's the same thing over
and over again. And so that to me, like that
low and slow melting of meat, barbecue is what I'm
just totally into right now. So to answer our our
listeners question today, and what's your name again?
Speaker 1 (22:24):
The listener Chris Freelitch.
Speaker 3 (22:26):
Chris Well. So obviously dude, Hi Chris, how are it's
to me? It's barbecue now, we got it, We got
a couple months left. Did you want to talk about
some dishes and stuff like that? Because I got three
pulled up. I got I've got a recipe, I've got
a barbecue sauce recipe, and I've got a potato salad recipe,
all of them.
Speaker 2 (22:43):
Let's do it.
Speaker 3 (22:44):
What do you want to start with? Do you want
to ribs, dry, barbecue sauce or potato salad.
Speaker 2 (22:48):
Let's start with the barbecue sauce.
Speaker 1 (22:49):
Okay, so barbecue sauce.
Speaker 3 (22:51):
So this is one of my favorite barbecue sauce is
and and uh, you know, sort of a ketchup based
tomato based barbecue sauce is not complicated. But if you
get the flavor profile just right. My god, does it
taste like something completely new?
Speaker 1 (23:04):
Right?
Speaker 3 (23:04):
Ketchup is ketchup. But you start kind of messing with
a flavor profile in that all of a sudden you
stick a spoon in this, And did I just make
a really delicious pot of barbecue sauce on my stove top?
Speaker 1 (23:14):
Yeah? You did. And we're gonna walk you through it. Okay.
Speaker 3 (23:16):
So you're gonna start off with a strip of bacon, okay,
and then you're gonna start off with like a half
bunch of Fresh Time okay, and then you're gonna make
a little bundle out of this. Right, So you're gonna
take your strip of bacon, you're gonna put your fresh Time,
and you're gonna wrap it up, okay, because we want
to extract both the fresh Time flavor and the smoky
porky fat inside the bacon. You don't need get a
ton of bacon. But but we don't want to leave
(23:37):
it in there because we want to take it out.
We want to get it in there, and then I
like to tie it with a little piece of kitchen twine. Yep,
do you have a bundle?
Speaker 1 (23:43):
Okay?
Speaker 3 (23:43):
So Fresh Time wrapple bacon tied with kitchen string right,
and then the rest of the ingredients are gonna be
yellow onion diced right, garlic clove. Then we have two
cups of ketchup, a fourth of a cup of brown sugar,
a fourth of a cup of molasses, so equal parts
brown sugar and molasses, two tablespoons of red one vinegar.
(24:04):
Then we're gonna add one tablespoon of mustard powder, one
teaspoon of cooman, one teaspoon of either paprika or smoky
or smoke paprikap pemonton, I like pemonton, which is really
kind of nice. And then you're just gonna add like
salt and pepper to that so it's not overly complicated.
Speaker 1 (24:19):
So you start off with.
Speaker 3 (24:21):
A saute pan extra vergin, olive oil, you know, throwing
your bacon, your fresh time bundle, and you can the
saute that down, extract the pork fat, extract the fresh time.
That's the base note, because a barbecue sauce is layered right,
super layered, right. Then you're gonna add the onion and
the garlic that's been diced. Let that start to get
nice and sweet. You want the sugar to really kind
of pull out of that. Right, then you're gonna add
(24:44):
You're gonna add the ketchup all the wet stuff, right,
Ketchup's gonna go in, then the brown sugar, and then
alassie red one vinegar and all of our seazing stuff.
So it's gonna be mustard, powdered cooman smoke, paprika, and
you're just gonna start together, and you're gonna let it
summer for about ten fifteen minutes and then you're done, though,
and it is so freaking good. It's so good. This
is also a really great base recipe that you can
(25:06):
do a lot of fun stuff with, including when peach
season is popping, you could throw in some whole fresh
peaches and cook that in this. And then so all
this stuff gets purated together by the way you use
an a bundle. Take out the bundle, and you're gonna
liquefy and pureate the garlic and the and the onion
inside the sauce. So and it's got to get purads.
It's nice and thick gray. And but you can throw
(25:27):
peaches in this. You could throw god cherries in this.
You could throw you know, uh, chipotle in this. If
you want to make a little more zesty, a little
more spicy. Uh, you can do a lot with this.
And it's really really really good. So that that's my
go to. Now these are what we call benchmark recipes.
This is as good as it gets until we come
(25:49):
up with something better. As good as it gets. It's delicious,
it's simple, it works, it's got five stars.
Speaker 1 (25:55):
It's banging.
Speaker 3 (26:00):
So then ribs. Okay, So now I like so a
low and slow thing. So you can make this in
your oven, okay, or if you have a smoke, or
or if you have a grill or a big green
egg or whatever, you got something like this. You got
a smoker.
Speaker 2 (26:12):
I got a smoker, and I got a grill. Okay,
I got a well.
Speaker 3 (26:15):
And it's starting to warm up outside, right and I'm
starting to get that itch.
Speaker 1 (26:19):
I want to get outside and start cooking and smoking barbecue. Right.
Speaker 3 (26:22):
So, so now the we're gonna talk real fast about uh,
just a good dry rub.
Speaker 1 (26:27):
Right.
Speaker 3 (26:29):
So you're gonna start off with a cup of bread.
So this is dry rub for any that. It works
with chicken, it works with pork. This is what we
call California dry rub. Right. So it's gonna have a
start for brown sugar. A cup of brown sugar, fourth
of a cups of smoke paprika, excuse me, fourth of
a cup of kosher salt, two tablespoons of onion powder,
two tablespoons of cayenne pepper, two tablespoons of black pepper.
(26:52):
Two tablespoons is like two two two and two garlic powder,
and then two tablespoons of coriander. And you're just gonna
mix together with your hands, right, And then with the
ribs itself, you gotta go Saint Louis, Saint Louis style, right,
a night thicker cut taller, right, And then we like
to hit them with a little bit of olive oil,
a little bit of lemon juice on the meat itself.
(27:13):
Season the meat, Okay, Then then you pack on the
dry rup really really well. And then these get cooked
at a float temp. And it's it's one for one.
Either do it in the oven or you can do
it in and on the smoker. But two twenty five
to two fifty is that sweet spot float temp that
(27:34):
and on a and I say float temp. If you
smoke stuff, you know what I'm talking about, because it's
always kind of just going up and down just a
little bit.
Speaker 1 (27:40):
So you got to open up the flu.
Speaker 3 (27:42):
If it gets a little hot, you throw on another
log and it gets a little cold. But two twenty
two fifty is sort of the sweet spot. And then
these are going to cook for about two and a
half three hours until they just start falling off the bone.
Right competition style ribs, they're not it's not pot roast, okay,
So that you want a little bit of a little
(28:03):
bit of pull too. You want the bone to kind
of come out clean, but not just the meat where
the meat falls off. Right now, once you feel like
the bones are starting to rip out, everything's going to
be great.
Speaker 1 (28:13):
Now you got to wrap them. You have to.
Speaker 3 (28:15):
You have to wrap them in butcher paper and then uh,
I like to keep them hot. Like I have a
Yetti cooler that I only use for barbecue m so
it's it's my barbecue resting cooler, and it's a big one.
It's like, we can do a bunch of stuff. But
I'll take the I'll take the rib racks when they're
fully cooked and melted, and then I'll wrap them in
butcher paper and then I'll stick them in the cooler
(28:36):
and I'll close the lid and then they'll stay pipe
and hot for five hours. Yeah, and then those are
that plus sauce. I just think that's some of the
greatest food in the world, iconically American food you can't
get anywhere else on planet Earth, and I think it
defines American cuisine.
Speaker 2 (28:53):
Yeah, well, listen, I agree with you. I think that
barbecue is is one of the best things out there.
And dance a Christmas question. I agree with everything that
Tylery just said. And that was a fun little debate,
a little two part episode.
Speaker 1 (29:06):
I liked a lot.
Speaker 2 (29:06):
If you guys want to ask us questions on the soup,
salad sandwich debate, you can instagram us dm us on
the Instagram at two Dudes in a Kitchen. It's been
a fun episode. But I'm very very excited for Thursday's episode.
We are going to have Phil Rosenthal from Netflix is
Somebody Feed Pill. He is one of my favorite personality
personal he's out there. We're gonna be talking with him.
(29:28):
He's got a new cookbook coming out the day wrote
with his daughter, so we're gonna hear all about that.
We're gonna here all about season seven of Somebody Feed
phill It's gonna be a fun episode. You do not
want to miss, Tyler.
Speaker 1 (29:40):
I'll see you in a.
Speaker 2 (29:41):
Couple of days, buddy, See you bye. Take care all right, 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.
Speaker 1 (29:50):
We'll take that and we'll see you guys next time.
Speaker 2 (29:52):
See you next time.
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. Well welcome in another
episode of Two Dudes in the Kitchen. It's Wells Adams
and Tyler Florence. Looks like you're back at San Francisco.
How are you, buddy, I'm good, man, I'm good.
Speaker 1 (00:14):
I'm good. Crazy week. What do we do?
Speaker 3 (00:17):
I just feel like things have happening so fast. So
we were I wrapped up Hawaii. That was fantastic, and
then I went to Palm Springs for the Palm Springs
Food Wine festval actually Palm Desert Food and Wine Festival
this past weekend and it was great. I think that's
the premier food and wine festival in the state of California.
Speaker 1 (00:34):
Wow, we had so much fun. Something Well, there's not
that much out there anymore.
Speaker 3 (00:38):
There used to be the La Food and Wine Festival,
which was the thing, and then there's also the Pebble
Beach Food and Wine Festival, which was a sang and
then those sort of restructured during the pandemic and then
never really kind of came back as strong. There's I
think Pebble Beach is coming back this year, which is
which is a good time. I wish him the best
(00:59):
luck in the world. A good festival, good people. But
Palm Desert is about ten years old, and it takes
about ten years for a festival like that to start
to tip. And it tips. It's fun, it's big, there's
lots of people there, it's groovy. It's Palm Spring slash
Palm Desert, and man, do we have a good time?
Speaker 2 (01:18):
Well, that's awesome. And I wasn't too far from you. Actually,
I was over in Joshua Tree, Pioneer Town, and shout
out to Pioneertown. There's a place called Red Dog Saloon
that has amazing tacos. So if you want to go
get some good tacos and see some music, highly recommend.
Speaker 3 (01:34):
What do you do in Joshua Tree because I see
it and obviously living north of California, so if you
asked me what like going to Sonoma is all about,
I can tell you.
Speaker 1 (01:43):
But I've never been to Joshwa Tree. I mean, like
you get an airbnb.
Speaker 2 (01:47):
They're all kitchy and cool, and usually you go over
to Pioneer Town you see a live show, which is
what we did. We saw DAWs with lucious, which is
really fun. We drank some beers, we hiked around, you know,
just like a little kind of like a quick getaway,
you know.
Speaker 1 (02:03):
So you hang in the desert. That's the vibe.
Speaker 3 (02:06):
Yeah, it's high desert. It's high desert, yeah, which is nice.
And it gets cold tonight.
Speaker 2 (02:11):
Oh yeah, it was like thirty two degrees. Got out
of freezing.
Speaker 3 (02:14):
Yeah yeah, christ Clear Beautiful Skies starred, absolutely gorgeous.
Speaker 1 (02:18):
It was it was a full moon.
Speaker 2 (02:20):
We loved it.
Speaker 1 (02:21):
So it was a lot of fun.
Speaker 2 (02:22):
Highly recommend Pioneer Town and Red Dogs soon. So we
need to talk about what we uh, what we did
last week.
Speaker 1 (02:34):
I guess what we did. Don't lose. Yes, I did this.
You you did this? I you have.
Speaker 2 (02:41):
I may have dropped a bomb on the listeners. And
now they're they're they're up in arms. They're angry about
the soup, salad sandwich theory that I that I presented
in the last episode, and a lot of people wrote
in on Instagram at two dudes in the kitchen and
they wanted me to answer if some of these food
(03:01):
items were either soup, sala or sandwich.
Speaker 1 (03:04):
I got the list. I got the list.
Speaker 3 (03:06):
We're going to go to this, but first of all,
I want to get a little history on your hypothesis
one three food categories, and let's just take it from
the top in case somebody didn't hear the last episode
and they're jumping in with this.
Speaker 1 (03:19):
So you have a philosophy. Yes, there are only three.
Speaker 3 (03:23):
Food styles on planet Earth, and everything falls into this soup,
salad or a sandwich.
Speaker 2 (03:31):
Yeah, and I can kind of read the theory. It's
a long debated topic. Food can only be described as
either soup, salad or sandwich. There are a few contradictions
for the topic because it can get pretty detailed, but
effectively everything can be separated into soup, salad, or sandwich
(03:56):
as long as it is a dish. Yeah, ingredient, but
a dish, yes you obviously, ribbi is a ribbi. A
chicken breast is a chicken breast, pork chops or pork chops,
ribs or ribs like, that's just what it is, okay
right now. A sandwich is anything that effectively is a
(04:21):
carbohydrate or a starch of some sort that is encompassing
a protein and also vegetables and lettuce, okay, yeah, and
or and or yes, yeah, A salad is anything that
is vegetable or protein mixed together.
Speaker 1 (04:42):
Okay, okay, and.
Speaker 2 (04:45):
Is really anything that is liquid based wet.
Speaker 1 (04:50):
Because you said cereal is a soup.
Speaker 2 (04:52):
Cereal is definitely it's a cold soup.
Speaker 1 (04:54):
It's a cold it's a milk soup with.
Speaker 2 (04:57):
Yeah, and an ice cream is just frozen soup.
Speaker 1 (05:03):
It's hard to argue with the logic.
Speaker 2 (05:05):
Yeah, so there are obviously are some idio secrecies. Desserts
a tough one, and I kind of don't usually put
desserts in the category, like because it's baking, right, Like,
so bread is just bread, you know, Like I can't
say bread is soup, salad or sandwich. Bread is just
bread and that's kind of SIPs some over with cake
(05:25):
like a cake. This is a baked situation.
Speaker 1 (05:28):
No no, no, no, no, no no no.
Speaker 3 (05:29):
You're not gonna buy that, easy because I get what
you're saying that bread it's the foundation.
Speaker 1 (05:34):
Of a sandwich, but it's not what you yet.
Speaker 3 (05:36):
Yeah, the same way that a steak, the steak is
not a sandwich or a salad or a soup yet, yeah,
because it's just an ingredient.
Speaker 1 (05:43):
Yeah, okay, are you ready to do this?
Speaker 3 (05:45):
Because I just think you get, like the way Ricky
Ricardo used to describe it, You've.
Speaker 1 (05:50):
Got a lot of explaining to do. Okay, let's do this, Yes,
all right, So what cake? Yeah?
Speaker 2 (05:57):
So this one, this one is tough. I will I
will say that, but I think that cake is a sandwich.
Speaker 3 (06:01):
I think under under the terminologs is what we're talking about.
I think I would agree with you because what it's
it's it's flour, right.
Speaker 1 (06:10):
Yep, and then and then eggs and then sugars. We're
making a sweet sandwich, right, yeah, exactly. And what's in.
Speaker 3 (06:15):
Between like pastry cream or butter cream or whatever, right yeah,
or fruits or fruits.
Speaker 1 (06:21):
So a cake is a sweet sandwich.
Speaker 2 (06:23):
Absolutely, And you can definitely pick up a cake and
take a bite of it. I mean you know you don't,
but you can. Well, every bride and groom eats a
what do they eat a sandwich? What are they smushing
each other's face?
Speaker 1 (06:36):
Cake? Sandwich? What's a stuff? Mushroom?
Speaker 2 (06:41):
This one's tough because I think I think conventional wisdom
would say this is a sandwich.
Speaker 1 (06:46):
Depending on the stuffing. I guess, right, So if you
did a breadcrumb.
Speaker 2 (06:50):
Yeah, but that would be kind of like it would
be the mushroom and then inside of it would be
the bread combs, So guess would be a kind of
an inside out sandwich. But I think that a stuff
mushroom is a salad.
Speaker 1 (07:00):
Is a salad. I thought you said that it's a sandwich. No,
it's a salad. Well no, no, it so so obviously
you so you got it.
Speaker 3 (07:06):
You got a mushroom and the let's say you make
a stuffing out of like I'm gonna make this up
off the top of my head, but like sour to bread, mince, bacon, onions, celery, fennel, YadA,
YadA YadA, and you put that inside that and you
bake it. Is that not an upside down mushroom tarteine?
Speaker 2 (07:21):
I mean, yeah, I think so. I think that that
one's questionable because because you can also say all those
ingredients put it into a bowl, would be a salad.
Now that the mushroom is its own bowl, you know.
Speaker 1 (07:30):
Yeah, Well, I mean, is a mushroom like a big
leg salad bowl, taco bowl?
Speaker 2 (07:34):
Yeah, it's it's It's a it's a tough one here
when you get a bread bowl with like a clam chowder,
because a normal clam showder just in a bowl, bowl
is obviously a soup, but in bread bowl it becomes
a sandwich.
Speaker 3 (07:47):
It's a wet sandwich. Yes, it's a soppy white sandwich. Yeah,
duh copy, Uh what's apple pie?
Speaker 1 (07:54):
Yeah? The sandwich, come on, sandwich, easy easy. And somebody
said chicken wings.
Speaker 3 (07:57):
But I think that's that's kind of like the outlier
because of like chicken with what if you said chicken wings,
no dig this, chicken wings with blue trees dressing and.
Speaker 2 (08:04):
Celer salad now fried chicken.
Speaker 3 (08:09):
That's right, that's just go on, okay, okay, pizza, right,
I mean obviously.
Speaker 2 (08:18):
Open face sandwich, open face.
Speaker 3 (08:19):
Snowch copy uh, chicken lotle maon salad, salad, steak, skewers
or kebab.
Speaker 2 (08:27):
So that goes back to like it's just is what
it is.
Speaker 3 (08:31):
Yeah, but I mean you're saying it. But then if
you've got the pita and the hummus or the tatziki
and the tomatoes.
Speaker 2 (08:38):
Yeah, a kebab, but a euro is a sandwich.
Speaker 3 (08:41):
Sandwich come happy, yeah understand, Uh chicken cord on blue This.
Speaker 2 (08:47):
Is tough, but I think that conventional wisdom would say
it's a sandwich.
Speaker 3 (08:50):
With if it's got like bread crumb on the outside
of it, because it does. Yeah, so it's bread on
the outside, meat and cheese.
Speaker 2 (08:57):
And the cheese and the middle. Yeah, and the ham sandwich.
I mean that's a lot of stuff that's that's just
basically a club.
Speaker 3 (09:09):
Okay, uh timali sandwich. Yeah, rice and beans. This is
gonna be a tricky salad salad right right, because because
you could put up you know, what's a pie salad
salad because you put stuff in it, it's just Hot's
a hot salad, the hot rice salad.
Speaker 1 (09:26):
Yeah.
Speaker 2 (09:27):
But if you do like red beans and rice or
like a gumbo, that can get into the soup territory.
It just depends on how much liquid were talking about.
Speaker 3 (09:34):
Well, red beans and rice is red beans and rice,
but gumbo's gumbo, so gumbo soup.
Speaker 1 (09:38):
Yeah, and red beans and rice is hot salad.
Speaker 2 (09:40):
Yeah, hot salad.
Speaker 1 (09:41):
Okay, fantastic.
Speaker 3 (09:42):
I think we're gonna that's not even more new h
two dudes in a kitchen cookbook, by the way, Yeah,
zeep salad and sandwich. But it's gonna be just like okay,
fuck are you talking about now? Nachos? What's that sandwich, sandwich,
little a little sandwich, little sandwiches. Yeah you already for this? Yeah,
(10:03):
this is gonna throw you for a loot loaded baked potato.
I think it's a sandwich but with a potato bun.
Yeah it's a potato. Yeah, it's a it's a potato bun.
Speaker 1 (10:12):
Yeah.
Speaker 2 (10:13):
It could also very well be a salad for sure.
It depends on what you want to consider, like your
carbohydrate ear star as your outer shell. Yeah, I think
that I'm fine with both of it being it's probably
more realistically a salad.
Speaker 1 (10:27):
As long as you're fine with it, are you fine? Yeah?
Speaker 2 (10:29):
Yeah, yeah, I'm okay with that.
Speaker 1 (10:31):
Okay with it? Okay, I think I know what you're
gonna say with this one.
Speaker 3 (10:35):
But beef Wellington sandwich, come on, yeah with a puff
pastry cross Yeah, sandwich all day? Okay, So classic English breakfast.
You know what that's like? Two that's like sunny side
of eggs and beans and broiled tomato and mushrooms and
streaky bacon.
Speaker 1 (10:54):
Yeah, that's a salad.
Speaker 3 (10:55):
That's a sad salad on a plate, sort of a
deconstructed salad. Yeah, but does a sound like I guess
it's got vegetables, right, I.
Speaker 2 (11:02):
Mean it's got tomatoes in it, and it's got beans
in it.
Speaker 1 (11:04):
Yeah, it's hard hard to argue.
Speaker 2 (11:06):
And also salads like a cob selad has eggs in it.
Speaker 1 (11:09):
Yeah, totally.
Speaker 2 (11:10):
You know, I saw there was one someone came out
with dumplings. I thought that was very easy. That's obviously
a sandwich.
Speaker 1 (11:15):
Obviously sandwich.
Speaker 3 (11:16):
I mean if you put a couple of leaves of
crispy arugola on top of a classic English breakfast, it's
a sound.
Speaker 2 (11:23):
Yeah. Yeah, maybe some cilantro.
Speaker 1 (11:25):
Yeah, well sancho would be weird.
Speaker 3 (11:27):
Sancho would be weird, but definitely like you could go
rocket right or leah, they call them uk Okay, what
about Ancelada's sandwich sandwich? Yeah, because anceloada it's a well,
you know it's either corn tortilla or a flower tortilla
wrapped around some meat and some cheese with some sissauce
on top of it.
Speaker 1 (11:43):
Yeah. Yeah, like a little molet or you know, salsa verde.
It's the cheese. Yeah.
Speaker 2 (11:51):
I feel like none of these were hard.
Speaker 3 (11:53):
Listen, it's harder to fy the logic on top of
this stuff because like the I had I want to
pull up without. I wish I could blow out the
as and stuff like everybody. But but the chef community,
my friends, Yeah, we're up in arms. Hated it hate
what what the?
Speaker 1 (12:07):
What the I'm a little more open minded, you know.
Speaker 3 (12:10):
I don't have these hard and fast rules about anything,
you know what I mean, I know, I know until
somebody says something else, I'm like, huh, Okay, there's some
there there that's good.
Speaker 2 (12:19):
I mean, like you, you got to live your life
that way. You know, you can't be it can't be
too fur on anything now.
Speaker 1 (12:24):
Because you always learned something, want something new every day.
Speaker 2 (12:26):
Man.
Speaker 1 (12:27):
That's great. Man.
Speaker 3 (12:27):
Okay, So so let's we'll keep this shaking up of
anybody else in the in the podcast world wants to
stump Wells next week with things that that defy the
three categories that we have unified all food on planet
Earth and that now it's a soup or a salad
or a sandwich, yeah, or nothing.
Speaker 2 (12:48):
Or nothing at all. We do have some audience questions
that thought we'd get through, Okay, Chris Freelitch rights, what
is your favorite type of cuisine to cook and why?
And what is each of your favorite dishes in that cuisine.
Speaker 3 (13:08):
You know, I think that's a really fascinating subject because
my taste is always kind of evolving, right, I guess
in terends of what era you we were talking about
in right, because there's certain like foods that are cuisines
of the world, because it's not it's first, it's cuisine,
and that's the food that are incredibly spiritual to me. Right,
(13:31):
Like the food France is the best food in the world, right,
better than Italy. Well, here's the deal. The Italians taught
the French how to cook. The French just wrote it down.
Speaker 1 (13:43):
Yeah yeah, yeah, right and used it and got a
lot of butter.
Speaker 3 (13:46):
And got a lot of but right, But but and
when I go to Italy, I really love the food.
But I often find when we go to Rome that
every restaurant has the exact same menu. Everybody makes scatcho
pepe everybody everybody, right, And so it gets a little
(14:07):
monotonous when you're eating out in Rome, trying to have
something that feels kind of innovative.
Speaker 1 (14:11):
In wild.
Speaker 3 (14:12):
The French are way more opened about cuisine and making
it more what really kind of feels like California cuisine here, Right,
it's all ingredient driven and a lot of this stuff
kind of defies logic on exactly what it is.
Speaker 1 (14:26):
Right.
Speaker 3 (14:26):
It's it's ingredients at the peak of season used in
a very creative way that are just mind blowing and delicious, right,
And I love that. So I think France now, it
used to be Italy, used to be Mexico, right, but
now I feel like the food of France is the
(14:46):
food that I really connect to in a lot of ways.
But I spin it, right, I spin it to California. Now,
that's not what I'm talking about today, because I think
there's a new new thing that I think is really
just my cutting edge favorite food on planet Earth.
Speaker 1 (15:05):
And that's barbecue.
Speaker 3 (15:07):
Okay, interesting, Yeah, So American Grill shameless plug time because
I got a whole pile of book stuff. It's just
this cover my seventeenth cookbook coming out in May, right,
American Grill Alice Waters did the cover, wrote the forward
for it, right, and it's all about live I are cooking,
and I think that is just what I'm totally into
right now. So I would say my favorite cuisine now
(15:31):
is barbecue and slow and slow melted meat perfectly seasoned
with some sides and some sauce that's the jam.
Speaker 1 (15:42):
Make no mistake.
Speaker 2 (15:43):
Is barbecue a American style of cooking or did we
rip it off from like I don't know, the Inuit
people who were smoking their salmon to be able to
preserve it.
Speaker 1 (15:56):
Well, I mean.
Speaker 3 (15:58):
American barbecue as it is defined right now certainly wasn't
invented by Europeans, uh, you know, coming to the New
World seven. And obviously it's a it's sort of a
silly thing to say that we've been cooking over life
flame for millennia, right, yeah, you know it's like low
and slow cooking over fire. But barbecue. There are four
(16:21):
pillars of American barbecue. Right, There's four cities that are
four like areas that really personify what is described as
like regional barbecue.
Speaker 1 (16:31):
Right.
Speaker 3 (16:31):
So there's the Carolinas, right, and that's uh, and then
and that really kind of differs between North Carolina and
South Carolina, South Carolina where I'm from, because I grew
up in South Carolina. So I really had baby I
had barbecue sauce in my baby bottle, right, like I
grew up with the stuff.
Speaker 1 (16:44):
Right.
Speaker 3 (16:44):
Yeah, So South Carolina it's shoulder, right, it's pork shoulder
right in pork butt and and and cooked low and
slow and shredded and then tossed in what's called known
as like a Carolina mustard barbecue sauce, which is like
French is mustard kind of with pork drippings and vinegar
and a little bit of sugar to balance it out
and heavy on the black pepper. Right, So it's viscous,
(17:07):
but it's kind of it's thin. It's not like tomato based,
which is more Kansas City and Memphis, righteah, North Carolina
is whole hog. Right in North Carolina, they cook the
whole pig and kind of do the same thing with it.
Speaker 1 (17:18):
They shred it. They you know, they really kind of
turn into a sandwich. But North Carolina, I think is.
Speaker 3 (17:26):
A fascinating uh blend where things start to just kind
of morph around a little bit depending on where you
are in the world and really kind of who settled
that particular area you go to. You go to Saint Louis, Missouri,
right uh you know uh uh where you know Budweiser
is headquartered out of right so so that there's there's
(17:47):
a heavy German population there and they definitely know their
way around a pig and and so the the barbecue
I've had in Saint Louis is uh a season with
paprika and.
Speaker 2 (18:00):
Served with apple sauce. Interesting, so interesting.
Speaker 3 (18:04):
You get to Memphis a little bit further down the
Mississippi River, and it has a whole different vibe to it,
a whole different flavor profile. It's ribs and memphisis ribs
and it's dry rup dryrup. Yeah, it's dry rub, right,
So they smoke them up with charcoal and they finish
them with dry rupe. And then and then you get
to Texas, which I you know, we're just there at
south By Southwest and you went to Terry Blacks and that.
Speaker 2 (18:25):
Was that just bomb or what fire, absolute fire.
Speaker 1 (18:28):
Absolute fire. That's the best barbecue in the world, right.
Speaker 2 (18:32):
Like specifically Terry Blacks or like just Texas barbecue.
Speaker 3 (18:37):
Texas barbecue. Okay, it's the best barbecue in the world right.
Everybody else is sort of playing like a bits and
pieces of it. But Texas with the brisket and sausage
and not so much sauce, right they and not so
much dry rub. It's really about the quality of the meat,
mostly beef, because Texas is cattle country, so it's mostly
so brisket is the thing that they do there. They
(18:57):
do other stuff around that, but it's mostly brisket. And
and then there's Kansas City, which is kind of known
for this thing called burnt Ends, which which is which
is kind of interesting, kind of nebulous, be kind of
interesting too, and that's like the the capin of the brisket, uh,
slow cooked, chilled cube, re cooked one more time, and sticky,
(19:18):
sticky sauce. Right, So you kind of get into Kansas
City area and then you're really starting talking about like
tomato based barbecue sauce and what you know is like
a barbecue sauce that's really Kansas City, right. Then you
get to California and there's this thing called Santa Maria
style barbecue, right, which is about tri tip you know,
cooked you know, really like ranch style cooking, and that's
(19:38):
kind of served h and very much the sort of
the spirit of of Mexico, but open fire cooking, uh
with with tri tip, and it's served medium rare medium,
and it's served with rice and beans, and it's served
with salt severity, and it's it's very Latino, super latino,
but it's delicious sliced paper thin.
Speaker 1 (19:57):
They served that with tortillas, right, which is kind of wet.
Speaker 3 (19:59):
So I think the answer the question barbecue to me
is my sweet spot. I just bought something crazy for Hawaii.
I just bought uh forty thousand dollars worth of smokers
to ship to Hawaii. Whoa from Yeah, from our good
friends at Millscale Lockhart, Texas. It's not coming till August,
(20:21):
but I just ordered it yesterday, and so we did
our first Pontiola dinner, which is which in Hawaii. There's
two hundred years of ranching culture on the Big Islands,
and so we're going to start filling these really fun
Hawaiian barbecues. Not a luau, right, I'm coming up with
something new here, right, but it's going to be a
Hawaiian style barbecue that's going to feel like a little
(20:42):
bit of Texas.
Speaker 1 (20:42):
Right.
Speaker 3 (20:43):
It's going to have like we're going to be doing
smoke ribs, but it's going to be Hawaiian beef, and
of course we're going to have it, you know, feel
like a Polynesian thing too. We also have this pork
in Hawaii, and I think the food to Hawaii is
on fire right now because just the ingredients alone we had.
We slow cooked this with a kaha China. We slow
cooked this whole hog. Wild pig, dude, this wild pig
(21:06):
someone shot for us, right and it was yeah, wild
boar exactly. But it grazed and finished on macadamia nut. Ooh,
you have never had.
Speaker 1 (21:16):
Anything better than that. That's the most delicious pork I've
ever had my entire life.
Speaker 3 (21:20):
It's fatty and fabulous and sweet and nut fed and
very similar to jambon empirico, which is like from Spain
that's finished on acorns in that world, but with the
flavor of macadamia nut.
Speaker 2 (21:34):
So are you saying that the pig eight macadamia nuts
before it died and that's what Yes, it fattened it
up itself on mm hmm god, okay, okay boom.
Speaker 1 (21:45):
Well, you know, it's.
Speaker 2 (21:45):
Interesting you were talking about like kind of all the
different places of barbecue in the States, and I was thinking.
Speaker 1 (21:52):
About it as we were going west.
Speaker 2 (21:55):
I do think that there is a huge barbecue culture
in Hawaii with their like they all they berry the
pig and they have that big Is that the same
thing when they when they cook a pig like you
know in the sand.
Speaker 3 (22:06):
Like coluis to Kluistyl pork. Yeah, you know what I'm
talking about right exactly. It's it's the same thing over
and over again. And so that to me, like that
low and slow melting of meat, barbecue is what I'm
just totally into right now. So to answer our our
listeners question today, and what's your name again?
Speaker 1 (22:24):
The listener Chris Freelitch.
Speaker 3 (22:26):
Chris Well. So obviously dude, Hi Chris, how are it's
to me? It's barbecue now, we got it, We got
a couple months left. Did you want to talk about
some dishes and stuff like that? Because I got three
pulled up. I got I've got a recipe, I've got
a barbecue sauce recipe, and I've got a potato salad recipe,
all of them.
Speaker 2 (22:43):
Let's do it.
Speaker 3 (22:44):
What do you want to start with? Do you want
to ribs, dry, barbecue sauce or potato salad.
Speaker 2 (22:48):
Let's start with the barbecue sauce.
Speaker 1 (22:49):
Okay, so barbecue sauce.
Speaker 3 (22:51):
So this is one of my favorite barbecue sauce is
and and uh, you know, sort of a ketchup based
tomato based barbecue sauce is not complicated. But if you
get the flavor profile just right. My god, does it
taste like something completely new?
Speaker 1 (23:04):
Right?
Speaker 3 (23:04):
Ketchup is ketchup. But you start kind of messing with
a flavor profile in that all of a sudden you
stick a spoon in this, And did I just make
a really delicious pot of barbecue sauce on my stove top?
Speaker 1 (23:14):
Yeah? You did. And we're gonna walk you through it. Okay.
Speaker 3 (23:16):
So you're gonna start off with a strip of bacon, okay,
and then you're gonna start off with like a half
bunch of Fresh Time okay, and then you're gonna make
a little bundle out of this. Right, So you're gonna
take your strip of bacon, you're gonna put your fresh Time,
and you're gonna wrap it up, okay, because we want
to extract both the fresh Time flavor and the smoky
porky fat inside the bacon. You don't need get a
ton of bacon. But but we don't want to leave
(23:37):
it in there because we want to take it out.
We want to get it in there, and then I
like to tie it with a little piece of kitchen twine. Yep,
do you have a bundle?
Speaker 1 (23:43):
Okay?
Speaker 3 (23:43):
So Fresh Time wrapple bacon tied with kitchen string right,
and then the rest of the ingredients are gonna be
yellow onion diced right, garlic clove. Then we have two
cups of ketchup, a fourth of a cup of brown sugar,
a fourth of a cup of molasses, so equal parts
brown sugar and molasses, two tablespoons of red one vinegar.
(24:04):
Then we're gonna add one tablespoon of mustard powder, one
teaspoon of cooman, one teaspoon of either paprika or smoky
or smoke paprikap pemonton, I like pemonton, which is really
kind of nice. And then you're just gonna add like
salt and pepper to that so it's not overly complicated.
Speaker 1 (24:19):
So you start off with.
Speaker 3 (24:21):
A saute pan extra vergin, olive oil, you know, throwing
your bacon, your fresh time bundle, and you can the
saute that down, extract the pork fat, extract the fresh time.
That's the base note, because a barbecue sauce is layered right,
super layered, right. Then you're gonna add the onion and
the garlic that's been diced. Let that start to get
nice and sweet. You want the sugar to really kind
of pull out of that. Right, then you're gonna add
(24:44):
You're gonna add the ketchup all the wet stuff, right,
Ketchup's gonna go in, then the brown sugar, and then
alassie red one vinegar and all of our seazing stuff.
So it's gonna be mustard, powdered cooman smoke, paprika, and
you're just gonna start together, and you're gonna let it
summer for about ten fifteen minutes and then you're done, though,
and it is so freaking good. It's so good. This
is also a really great base recipe that you can
(25:06):
do a lot of fun stuff with, including when peach
season is popping, you could throw in some whole fresh
peaches and cook that in this. And then so all
this stuff gets purated together by the way you use
an a bundle. Take out the bundle, and you're gonna
liquefy and pureate the garlic and the and the onion
inside the sauce. So and it's got to get purads.
It's nice and thick gray. And but you can throw
(25:27):
peaches in this. You could throw god cherries in this.
You could throw you know, uh, chipotle in this. If
you want to make a little more zesty, a little
more spicy. Uh, you can do a lot with this.
And it's really really really good. So that that's my
go to. Now these are what we call benchmark recipes.
This is as good as it gets until we come
(25:49):
up with something better. As good as it gets. It's delicious,
it's simple, it works, it's got five stars.
Speaker 1 (25:55):
It's banging.
Speaker 3 (26:00):
So then ribs. Okay, So now I like so a
low and slow thing. So you can make this in
your oven, okay, or if you have a smoke, or
or if you have a grill or a big green
egg or whatever, you got something like this. You got
a smoker.
Speaker 2 (26:12):
I got a smoker, and I got a grill. Okay,
I got a well.
Speaker 3 (26:15):
And it's starting to warm up outside, right and I'm
starting to get that itch.
Speaker 1 (26:19):
I want to get outside and start cooking and smoking barbecue. Right.
Speaker 3 (26:22):
So, so now the we're gonna talk real fast about uh,
just a good dry rub.
Speaker 1 (26:27):
Right.
Speaker 3 (26:29):
So you're gonna start off with a cup of bread.
So this is dry rub for any that. It works
with chicken, it works with pork. This is what we
call California dry rub. Right. So it's gonna have a
start for brown sugar. A cup of brown sugar, fourth
of a cups of smoke paprika, excuse me, fourth of
a cup of kosher salt, two tablespoons of onion powder,
two tablespoons of cayenne pepper, two tablespoons of black pepper.
(26:52):
Two tablespoons is like two two two and two garlic powder,
and then two tablespoons of coriander. And you're just gonna
mix together with your hands, right, And then with the
ribs itself, you gotta go Saint Louis, Saint Louis style, right,
a night thicker cut taller, right, And then we like
to hit them with a little bit of olive oil,
a little bit of lemon juice on the meat itself.
(27:13):
Season the meat, Okay, Then then you pack on the
dry rup really really well. And then these get cooked
at a float temp. And it's it's one for one.
Either do it in the oven or you can do
it in and on the smoker. But two twenty five
to two fifty is that sweet spot float temp that
(27:34):
and on a and I say float temp. If you
smoke stuff, you know what I'm talking about, because it's
always kind of just going up and down just a
little bit.
Speaker 1 (27:40):
So you got to open up the flu.
Speaker 3 (27:42):
If it gets a little hot, you throw on another
log and it gets a little cold. But two twenty
two fifty is sort of the sweet spot. And then
these are going to cook for about two and a
half three hours until they just start falling off the bone.
Right competition style ribs, they're not it's not pot roast, okay,
So that you want a little bit of a little
(28:03):
bit of pull too. You want the bone to kind
of come out clean, but not just the meat where
the meat falls off. Right now, once you feel like
the bones are starting to rip out, everything's going to
be great.
Speaker 1 (28:13):
Now you got to wrap them. You have to.
Speaker 3 (28:15):
You have to wrap them in butcher paper and then uh,
I like to keep them hot. Like I have a
Yetti cooler that I only use for barbecue m so
it's it's my barbecue resting cooler, and it's a big one.
It's like, we can do a bunch of stuff. But
I'll take the I'll take the rib racks when they're
fully cooked and melted, and then I'll wrap them in
butcher paper and then I'll stick them in the cooler
(28:36):
and I'll close the lid and then they'll stay pipe
and hot for five hours. Yeah, and then those are
that plus sauce. I just think that's some of the
greatest food in the world, iconically American food you can't
get anywhere else on planet Earth, and I think it
defines American cuisine.
Speaker 2 (28:53):
Yeah, well, listen, I agree with you. I think that
barbecue is is one of the best things out there.
And dance a Christmas question. I agree with everything that
Tylery just said. And that was a fun little debate,
a little two part episode.
Speaker 1 (29:06):
I liked a lot.
Speaker 2 (29:06):
If you guys want to ask us questions on the soup,
salad sandwich debate, you can instagram us dm us on
the Instagram at two Dudes in a Kitchen. It's been
a fun episode. But I'm very very excited for Thursday's episode.
We are going to have Phil Rosenthal from Netflix is
Somebody Feed Pill. He is one of my favorite personality
personal he's out there. We're gonna be talking with him.
(29:28):
He's got a new cookbook coming out the day wrote
with his daughter, so we're gonna hear all about that.
We're gonna here all about season seven of Somebody Feed
phill It's gonna be a fun episode. You do not
want to miss, Tyler.
Speaker 1 (29:40):
I'll see you in a.
Speaker 2 (29:41):
Couple of days, buddy, See you bye. Take care all right, 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.
Speaker 1 (29:50):
We'll take that and we'll see you guys next time.
Speaker 2 (29:52):
See you next time.
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