October 27, 2025 • 24 mins
Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed David Rose.
Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg.
🔑 Key Themes & Highlights
-
Chef David Rose’s Background
- Born in New Jersey to chef parents, leading to a lifelong passion for food.
- His experience competing on Food Network Star and representing major brands like Omaha Steaks and Nissan USA.
-
Big Green Egg Cooking
- The history and versatility of the Big Green Egg, originally inspired by Japanese Komodo smokers.
- Explanation of its ceramic design, which retains heat efficiently and enhances food flavor.
- How it can be used beyond just barbecue—roasting, baking, grilling, and smoking various dishes.
-
Chef Rose’s Culinary Philosophy
- Encouraging creativity and versatility in cooking.
- The importance of proper seasoning, grilling techniques, and understanding food composition.
- Breaking down steak preparation, including reverse-searing and grilling methods.
-
Highlights from His Cookbook
- Recipes include everything from meats and seafood to soups, salads, and desserts.
- Features innovative dishes like smoked German chocolate cake and bourbon pecan pie.
- Showcases how the Big Green Egg enhances traditional Southern dishes like oxtails.
📘 **About His Book: Eggin' **
Eggin' is a cookbook that teaches home cooks how to fully utilize the Big Green Egg. It includes practical grilling techniques, creative recipes, and guidance on making flavorful, perfectly cooked meals using the unique ceramic smoker.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hi.
Speaker 2 (00:00):
I am Rashan McDonald, a host the weekly Money Making
Conversation Masterclass show. The interviews and information that this show
provides are for everyone. It's time to stop reading other
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(00:24):
Now let's get this show started. People always talk about
purpose of gifts. If you have a gift, lead with
your gift and don't let your friends, family, or coworkers
stop you from planning or living your dreams. My guest
is chef David Rose. You may have seen David in
action on many TV cooking shows and national talk shows,
including competing on Food Network Star. He is born in
(00:46):
New Jersey to both his parents who are chefs. WHOA wait,
that's some good eating right there. If it smelled good,
look good, chances are in that house it was good eating.
Chef David Rose is also an Omaha Steaks executive chef
spokesperson and serves as a national brand ambassador for Nissa
USA and Big Green Egg. He's on the shoulder to
(01:06):
talk about his new cookbook, Egging David Rose Cooks on
the Big Green Egg. Please welcome the Money Making Conversation
master Class, the one and only David Rose. Howin't doing?
Speaker 1 (01:17):
Sir, morning brother?
Speaker 3 (01:21):
Thanks for having me so much, man, I appreciate it,
and it's enjoyed to be here and I'm excited to dig
into it.
Speaker 1 (01:27):
So thank you again for having me.
Speaker 2 (01:29):
First of all, thank you for sending your book, Egging
David Rose Cooks on the Big Green Egg. Let's let's
let's go and get it out. Let's go get it out.
My guess. Okay, I have the setup. I have the
Big Green Egg, I have the table that comes with it.
I got this beautiful cover that goes over it. And
that bad boy I'm set up. That bad boy has
(01:52):
been covered for six years.
Speaker 1 (01:55):
That's the damn saying, crying shame brother.
Speaker 2 (01:57):
Okay, I got it. I gotta put this. So having
you owned the show means that, guess what, it's time
for the big unveiling of that. I got to pull
it off. And your book tell us how you got
involved with this. You know, the Big Green Egg. You
see the signs. I'm based in Atlanta from you born
and raised Houston, Jaxtion. So it's like barbecue capital, smoke capital,
(02:18):
where I've lived all my life. Okay, so the Big
Green Egg. You cannot avoid the Big Green Egg. Okay,
So tell us exactly what is the Big Green Egg
and what makes it so special? David?
Speaker 3 (02:30):
All right, So the Big Green eggues has been around
for forty plus years now, back in the seventies and
Ed Fisher, the founder, creator, CEO of Big Green Egg.
Speaker 1 (02:42):
What he did actually was he was in the military
and he.
Speaker 3 (02:45):
Was overseas in Japan, and it was based off of
the Komodo smoker.
Speaker 1 (02:50):
It's been around for thousands of years.
Speaker 3 (02:52):
Clay Pott and essentially, you know, you could smoke and
you could do all types of foods, meats, proteins, vegetable
on it. So he sent a couple back, shipped them
back to the States and said this Kimodo smoker, this is.
Speaker 1 (03:06):
Good, but it can be better, it can be great.
So what he did then.
Speaker 3 (03:10):
From there is he started you know, kind of fixing
them up, enhancing the hardware, making them a little more sturdier,
and started selling them and branding them as Big Green Eggs.
But when Big Greeneck really took off is when he
started working with NASA and using the same ceramics that
NASA space shuttles use. So this sumer scientific to it
as well, my friend. So it heats up quickly, cools
(03:32):
down quickly, and retains temperature very evinly. And due to
the poorous nature of the smoker, you know, for those
who aren't quite as technically you know, savvy with drilling,
it really is forgiving because if something's porous, that means
it retains moisture as opposed to your stainless steel smokers
or grills. And the thing that I love most about
(03:55):
the big green neck what egg has you call big
green neck? Advocates love so much of about it is
the versatility of it. Where you can do low and slow,
hot and fast cold smoke. You can do steaks, pizzas, ribs, briskets. Uh.
And again, what I really love doing is highlighting that versatility.
Speaker 1 (04:14):
So soups, salads, entrees, desserts. You have some breath, David,
Let's slow this down.
Speaker 2 (04:21):
Let's slow this down. Let's slow this down. Okay, you
know this is my show. We can talk slowly. We're
gonna talk about recipes. You ain't got to do a
little quick sale on this show these day't the quick
sales just to get to know you. So my audience
they know I talked about food creatively now because see
I've been blessed with the skill, you know I've been
I've been a award winning chef. I've gotten that honor.
(04:44):
I mean, I mean a baker.
Speaker 3 (04:46):
You know.
Speaker 2 (04:46):
I love to cook. You know. I come from a family,
a big Black family, six sisters, two brothers. You know,
all the home cooked meals because we didn't have that much.
So everything was cooked. But I didn't learn to because
I had six sisters. My parents old school, they wouldn't
let me in the kitchen, okay, so I just had
to watch all the time. And not until I went
to college that I started cooking. I learned how to
(05:07):
cook at a Jewish deli. That's what was my first
job out of in college, was a Jewish deli. And
that's why I learned how to cook my toa balls
and all. You know, one of my favorite all time
meals at German potato salad. You know, all that, all that,
all that stuff, and so that's why I really got introduced,
you know, in the green bean gulagh, all that good stuff.
I learned how to do that at the Jewish Deli
(05:28):
and so. But the thing about it is that as
over the years, you get trapped in your own skill
set what you do and not want to innovate or
not to want to change. And that's what this interview
is about showing people like you know, my dad, he
grew up on the fifty five drum barrel. That's what
we drew up with, barbecue, home and so and so
(05:48):
what I want to make sure we understand is that
the Big Green Egg is not about just bobbecuing. And
so that's why I want to slow it down so
everybody can stand, because it can get thrown into that
bobbyqu club now and that now on the fifty five
drum barrel, drum barrel, that's what it will. It were
(06:09):
there for barbecue and smoking and all that stuff. Okay,
you couldn't fry no eggs on that. You you couldn't
do nothing that. You drop them links on that, you
drop the ribs on, it, dropped the chicken on there,
you put your barbecue beads in the corner, and brother,
you went to work and it smoked. Now, the big
green Egg. That's not the same conversation.
Speaker 3 (06:26):
Correct, correct, that is correct. That is correct, and it
can be used for barbecue and smoking. But it's more
so the versatility of everything you can make inside on
your soave top and your oven, you can make on
the big Green Egg. And that's one of the few
girls that can say that it can do that.
Speaker 2 (06:42):
Now, my my senior marketing activation director, he lives and
dies by the Big Green Egg. Boy. He talks a
big stay. Yeah, he talks a big story about the
big Green Egg. And so now me, I want you to,
I want you to kind of like admonish me for
having it lockdown for six years, tell me rausehan, shame
(07:04):
on you. This is what you should be doing with
that beautiful green egg that's just sitting under you in
your house, covered up. So why why why should I?
Why should I unveil it? Now? After this book, this
beautiful book that I've read called Egging, there's a specifically
gear to green egg cooking.
Speaker 1 (07:24):
Yeah, with this book right here, all these recipes were
made with the big greenegg. Edviond.
Speaker 3 (07:29):
Not to say you can't use the book as well
for any other kind of grills or smokers.
Speaker 1 (07:33):
Yes, but you know, for me, after.
Speaker 3 (07:35):
Talking to you and kind of taking a brief look
at your social media, I see that you're a foodie.
Speaker 1 (07:40):
I see you're a lover of food.
Speaker 3 (07:42):
And you know, for you to be a foodie and
not use the Big gen egg and have it out
there collecting dust and polland you're doing yourself.
Speaker 1 (07:50):
With this surface. But I'm just going to say that
real quick. But this book just really highlights everything from.
Speaker 3 (07:58):
Bacon to smoking vegetable. Was literally everything on the Big
Green Egg. And you love bacon. The really great thing
with the Big Green Egg is that little smoke kind
of hint, the smokiness adds a kind of a deepened
layer to the cake. So that German chocolate cake, that seatcake,
that smoker, that grill, that Big Green Egg is gonna
kind of bring it from a good cake. It's good
(08:18):
right now, right it could be firefire, Two fires is
better than one.
Speaker 2 (08:23):
Absolutely, that's come on in the kitchen. The fire extinguish
it now. In a conversation about okay, you have the
word smoking, and then you have you know, then you
have then you fire? What is how do you what
do you use smoke? And when do you use fire?
In the process of preparing meals.
Speaker 3 (08:48):
Okay, yeah, So as far as you smoke, you can
do cold smoke, like you know, for salmon, seafoods, things
of that nature to kind of you know, where you
want a low and slow smoke and you don't want
to smoke to overpowered. Smoking also comes into play with
your briskets, your ribs, or you can smoke chicken, you know,
things of that nature, or if anything you want to
(09:09):
you can smoke to it. But when you have direct fire,
which is direct grilling, and indirect grilling, which is smoking,
direct grilling is more of your high and fasts, like
your steaks, your chops, the bobs, stuff of that nature
where you want that direct heat the flames to kind
of kiss it, just suddenly kiss it. Just get that
nice char that nice grill, that nice brown because color
(09:29):
that brown, that's flavored.
Speaker 1 (09:31):
Brother, And that's what you want.
Speaker 2 (09:32):
Now is you brought up steak Let's slide right on? Almaha,
steak chefs, Now I did. Now I've eaten steaks many times,
David in restaurants, you know, and early on I used
to just drive people crazy by saying the word well done.
Get the ugly look well done. Why did you come
in here? Why? Why? Why you're wasting our time burning
(09:56):
up a good piece of meat. Okay, so now.
Speaker 1 (09:58):
Get a murder all that.
Speaker 2 (09:59):
I'm a meat your guy. I'm a medium, a medium guy,
and I understand the value of what they were trying
to teach me. But I was sticking to my guns
at an early age. Now, yeah, on the god, what
how do you prepare a steak for the big green egg?
And how do you words like seer I hit words
(10:20):
like two minutes on this side, two minutes on the
other side. Talk to us about the whole preparation. Since
you are representing Omaha steaks, talk to us with the
magic yeah.
Speaker 3 (10:29):
Yeah, yeah, yeah essentially, So, first off, you want to
kind of notice the basics of the composition and DNA
so to speak of a steak.
Speaker 1 (10:38):
What a steak is, you.
Speaker 3 (10:39):
Know, So steak is essentially, you know, it's cut from
different primal cuts of the steak and it's sliced into,
you know, the muscle. So essentially the steak is the
muscle and then the white that's in between the muscle,
that's the intermuscular fat, and that's the good fat. That's
the fact that melts inside of the steak gives that
nice juiciness and mouth water ring mouth, which we all
(11:01):
love and look for in steak. So a couple first
things before you even get that steak on the grill
in that cast iron fan. A lot of core mistakes
people make is you want to bring that steak to
room temperature, because you got to remember, a cold steak
is essentially a cold muscle. And what cold muscles do
is they take a while to you know, to warm up,
(11:24):
and they remain tense. And if you want to go
in and put that steak on the grill cold, it's
going to have inconsistencies and it's not going to get
that nice chart and cook to that perfect temperature you want.
So always put the steak out for at least twenty
five to thirty minutes when it comes to room temperature.
Speaker 1 (11:39):
Second, steaks take seasoning very well. Salt, pepper. That is
a great basis right there.
Speaker 3 (11:46):
A lot of times, you know, with Omaha steaks, the
quality of the steak is so great, it just needs
salt and pepper.
Speaker 1 (11:51):
But feel free to add make your own rubs, your.
Speaker 3 (11:53):
Own seasonings, get crazy, get creative, do your thing now when.
Speaker 1 (11:58):
It comes to the grilling process, there a couple of
different ways to grill and cook up your steak. You
could do direct.
Speaker 3 (12:03):
Grilling, where from start to finish you finish it, and
you start it and finish it on direct teet that's
over the flames. That's one way I'd recommend those for
your thinner cuts of meats, like your flanks, your skirts,
we're essentially something like that. For a nice medium or
a medium, you're doing three to four minutes on each size.
But now you have your bad namajammas like your portaps,
(12:26):
have your ribbis, you have your tomahawk bone in chops,
those right there, you kind of want to approach those
differently because you want to have that fat rendered down
and get nice and chewy, and you know, just kind
of get really really nice to that desired temperature to
what you want because the last thing you want to
do is cook a steak and you have grizzly, hard fat.
Speaker 1 (12:46):
That's not pleasant. Nobody wants that.
Speaker 3 (12:48):
So for what I recommend with that particular process right
there is I consider that with the reverse searing process.
Speaker 1 (12:55):
So what you do is you start out in direct so.
Speaker 3 (12:57):
That plate center that comes in there, you have that
in there. You do that two point fifty low and slow,
and you let that come about ten degrees below your
desired temperature. So you said you're a medium man. Medium
is one forty five. So you let that steak go
to the reaches one thirty five. You take the steak off,
you remove that plate centter, you crank it up to
(13:20):
direct key direct flames about five to five fifty. Essentially,
at that point the steak is already at that temperature
that you want, but ten degrees shot.
Speaker 2 (13:29):
So by you.
Speaker 3 (13:30):
Getting that hard fast seer on there, it's going to
raise five degrees five to eight degrees.
Speaker 1 (13:35):
Then you want to always let your steak reps.
Speaker 4 (13:38):
Please don't go anywhere. We'll be right back with more
money Making Conversations Masterclass. Welcome back to the Money Making
Conversations Masterclass, hosted by Rashaan McDonald. Money Making Conversations Masterclass
continues online at Moneymakingconversations dot com and follow money Making
(14:01):
Conversations Masterclass on Facebook, Twitter, and Instagram.
Speaker 2 (14:05):
Well I cut into I need to smoke. You don't
want to do that, right?
Speaker 3 (14:09):
Well, what you can do actually, if you're if you're
sitting at home.
Speaker 1 (14:13):
Yes, and you're dining at home, you definitely want to
let it rest.
Speaker 3 (14:16):
Even in steak restaurants they let it rest as well, right,
they're keeping it warm. Yeah, but a lot of times,
you know, especially if you're making a lot of steaks
or roast, you want to always let it rest because
that's going to allow the juices to stay in there
inside of the meat where it belongs.
Speaker 2 (14:32):
Okay, cool chef David Rose, I'm talking to him. One
of the great stars and TV great personality. You've seen
them on national talk shows, Good Morning America, all these
types of shows, all the Food Channel type shows, form
of Food Network star. Well, guess what he is a
Food Network star. You don't lose something that you're great about, Okay,
just like I will always have a degree in math. Okay.
(14:52):
Now let's talk about before I get into the book again,
let's talk about your your food training, your culinary history.
How did we I know if your parents were chef
was was that a natural path for you or did
you have another journey you wanted to play? Was it
sports and you went back to chef being a chef
as a career opportunity. Talk about that, and Dee, we
want to get back to the Egging, the book about
(15:13):
cooking under victory and egg Yeah, yeah, yeah.
Speaker 1 (15:16):
So it's funny. We have a lot of parallels.
Speaker 4 (15:19):
As far as.
Speaker 1 (15:21):
Learnings.
Speaker 3 (15:22):
You become a big friend a big family. I come from
a big family. I'm one of eight. I'm the baby,
and my mama's thirteen dads one to ten, huge, huge
Jamaican family. Literally everybody was born in Jamaica.
Speaker 1 (15:37):
Except for me. So Mama's a chef. Dad was a chef.
Speaker 3 (15:41):
But everybody in my family, even though they weren't classically
trained or was their career, everybody could burn. Everybody can cook.
Everybody can cook their tail off. So that's always being
around that. Some of my fondest memories were about great food.
So I've always been in the hospitality. For my first job,
I was thirteen years old. I was a room service
(16:02):
attendant for the Radison Hotel in Inglewood, New Jersey, and
from from there I served, I bartended, I bar backed
literally every.
Speaker 1 (16:12):
Position in front of the house. I moved down to Atlanta.
Speaker 3 (16:15):
I'm bartending at the time when I was twenty one
back in three and from there, I'm trying to figure out, Okay,
what's my next step, what's my next move, and I
see a commercial and the commercial says, as clear as
day the cordon bleue, realize your culinary dream. And you
know what, something just kind of snapped, something that's kind
of registered in my head.
Speaker 1 (16:34):
I said, you know what, I love to cook.
Speaker 3 (16:36):
I've always cooked, I've done everything in hospitality.
Speaker 1 (16:40):
Let's give it a try. So I went.
Speaker 3 (16:42):
I visited the campus and you know, like in the cartoons,
those old school Looney two cartoons with the light bulb
goes off, it was a light bulb moment where I
looked at the itinerary, looked at the syllabus, took a.
Speaker 1 (16:53):
Tour, and I just knew that's where I was meant
to be.
Speaker 3 (16:57):
And prior to that, you know, the words scholar and
David rose Worth sell.
Speaker 1 (17:01):
Them, I'm lying, not sell them, never used.
Speaker 3 (17:04):
In the same sentence. But I graduated top of my class,
Summa cum lade. And then from there the trajectory just
was fast, quick and in a hurry, and haven't been
looking back since.
Speaker 2 (17:16):
Well, first of all, man Academia has been a good
to you, a matching personality because when you own TV,
personality plays role and also simplicity, you know, you know,
because the thing about it. I think that the major
thing I've enjoyed about seeing the evolution of TV cooking
or TV preparation is that it doesn't look difficult anymore
(17:39):
because a lot of everyday people are doing it on
social media, YouTube, TikTok and all that. Your book, your
recipes are very simple, you know, I don't get caught
up into the you know, the t spoon and the
quarter cup and all that can really just barg you
down and go that looks more like science than cooking.
Tell us how the whole a process you went about
(18:02):
that so much dumbing is down to the everyday person
like me. But putting together a fun cookbook that you
call eggy.
Speaker 1 (18:10):
Yeah for sure. You know eggin, you know, big green
egg eggin.
Speaker 3 (18:14):
You know it's kind of the informal word you're using
and using the big green eggs. So I wanted to
make it a casual, smooth approach.
Speaker 1 (18:21):
When you look at a book.
Speaker 3 (18:22):
Called egg and it looks fun, it looks excited, and
it draws you in immediately, just based.
Speaker 1 (18:27):
Off the title.
Speaker 3 (18:28):
And I wanted a very approachable title. That was very
important for me. And you know, a lot of people
are intimidated by cooking intimidated by grilling, because the last
thing you want to do is buy these big old steaks,
spent over three hundred dollars in ribs and brisket, and
be that person at the cookout. Everybody looking at you.
He messed up the ribs, the brisket. Nobody wants that.
(18:50):
But I think this book right here, this book is
the plagg the quintessential playbook for everything grilling, especially with
big green eggs.
Speaker 1 (18:58):
From how to light it, how to keep the.
Speaker 3 (19:00):
Temperature, cooking temperatures, cooking done, this grill maintenance. Where if
you have never used the big green egg, never heard
the word big green egg in your entire life, and
you see this book, you read this book, I guarantee
by the time you are done reading it, you're self
sufficient and you can be a grill a ficionado and
have the knowledge to know what you can make. Because
(19:23):
the preparations, the sauces, the marinades, just because it's for chicken,
you can easily take that and apply that to fish
or take And the great thing about cooking is this
right here is the blueprint. You take this blueprint, you
make it yours. You add your own flavors, your own
Swiss and just you know, put your put your signature
on it. And that's the great thing about cooking and
(19:45):
his options, endless opportunities for your player.
Speaker 2 (19:48):
Yes, I'm speaking interviewing Cheff David Rose his book Egging
David Rose Cooks on the Big Green Egg. My fans
always want to know what I like about the book,
what recipes it out. I'm from the South. Everybody you
know that Houston, Texas, born and bred in the Inner City,
So that means that I've had experiences for a certain
type of meal all my life. In this book, he
(20:10):
talks about making ox tails on the Big greene. Now
you know, that's the first I had to you know,
I had to bring that up on the show, David
Oxtails on the Big Green Eir, if that ain't a
Southern delicacy, If that don't make black people go hmmm,
Let's see if it falls off the bone. Let's see
when you when you put in your mouth, you just
(20:31):
suck all the meat off. Is that the type of
oxtails were getting off the Big Green Egg?
Speaker 1 (20:36):
Sir?
Speaker 3 (20:37):
If you want to have to have a little bit
of integrity to where it's still on the bone, it's
not disintegrating.
Speaker 1 (20:42):
But now you go, that's when it falls apart.
Speaker 2 (20:44):
There you go in your mouth.
Speaker 3 (20:45):
That's the secret right there, because you want to have
you know, ox tail, not pulled oxtail.
Speaker 2 (20:50):
Yes, yes, you know, yes, so.
Speaker 3 (20:52):
It's delicious, it's great and you know, uh Jamaicans love
ox tell as well, so we share that very you know,
very you know the alert uh situation as well. You
know where essentially it came out of necessity as being
you know, slaves and not getting the prime cuts and
just us being the culinary.
Speaker 1 (21:10):
Magicians that black people are the culture.
Speaker 3 (21:12):
We take anything you know, from the big Foot to
the tripe, deliver and make it delicious and make it
sing and oxtails no different to where now mainstream restaurants
are now carrying it, the ox tails, which.
Speaker 2 (21:26):
Used to be cheap.
Speaker 3 (21:27):
I I really think that's the credit to us.
Speaker 2 (21:33):
Well, I'll just tell you right now. You know that
we're cheap because black people eating it. You know what
I'm saying. We had, we had a budget and we
ate it within our budget. And now if it was
an expensive way back when I was growing up, I've
never known about ox tail, and you know, you know,
you you should make it. So you know over in
Jamaica oxtail. If you can't make oxtails over they probably
run you off the island. Okay, so you know it
(21:53):
had that cheap over.
Speaker 1 (21:54):
There, that part right now, right now?
Speaker 2 (21:57):
Yeah, everybody know, come on now, David. Everybody know I
love desserts. Okay. Now I do a great paddle label
pecan pie. You know, I go to a book. That's
my girl. I support. I would support everybody's brand. So
pattle LeBell that's the recipe I do with forcan pie.
Now you gotta bourbon, ginger pecan, sir, that you do
(22:20):
on the Big Green Egg. Talk to us about that, brother,
all right.
Speaker 3 (22:25):
So everybody in the South, they have their own recipe
for pecan pie.
Speaker 1 (22:28):
So what I want to do is make.
Speaker 3 (22:29):
My own recipe, you know, to kind of, you know,
really honor the Southern peak campie because my first experience
having peacamp pie. Everyone's in the South. So I gotta
pay old mis to the stup. But you gotta make
a different.
Speaker 1 (22:40):
So what goes good.
Speaker 3 (22:42):
At the smokiness Bourbon because bourbon is smoked, bourbon is
asi and ginger because Jamaica we put ginger in everything,
and brother, one of the best recipes you will adver
taste Forget to smack your mama.
Speaker 1 (22:55):
You're gonna smack yourself for so good.
Speaker 2 (22:57):
Well, brother, I tell you we're talking to the chef
David Rowe is his incredible book egging David Rose cooks
on the Big Green Egg. But not only that, he's
a he's an ambassador for Omahas Steaks as well as
Nissan and USA. But again, my friend, being on my
show talking about the book, you know, I gotta see
you photos of the unveiling. That means I gotta look
(23:17):
at your book post this or you've gotten it out
of storage, you know, before the summer goes out. But
more importantly, what I wanted to get clarity on that
you've given the people who are listening and watching this
interview is that the Big Green Egg is more than
just a barbecue pitt or a smoker for meat. You
can use it as an extension for your oven cooking
(23:39):
and your stove top cookie correct.
Speaker 1 (23:43):
Yes, sir, it is the ultimate cooking store.
Speaker 2 (23:45):
Cool. Again, thank you for coming on my show, Chef
David Rose. Don't be a jointed man.
Speaker 1 (23:50):
I had a great time. Man.
Speaker 3 (23:51):
Feel pretty may like any time.
Speaker 1 (23:52):
This is the way to get a day started, much
better than cough.
Speaker 2 (23:55):
Thank you and I appreciate you here this interview. See
this in the Please go to money Making Conversation dot com.
I'm with Sean McDonald. I am your host. Thank you, brother,
o't standing. This has been another edition of Moneymaking Conversation
Masterclass hosted by me Rushawn McDonald. Thank you to our
guests on the show today and thank you listening to
(24:18):
the audience now. If you want to listen to any
episode I want to be a guest on the show,
visit Moneymakingconversations dot com. Our social media handle is money
Making Conversation. Join us next week and remember to always
leave with your gifts. Keep winning.
Hi.
Speaker 2 (00:00):
I am Rashan McDonald, a host the weekly Money Making
Conversation Masterclass show. The interviews and information that this show
provides are for everyone. It's time to stop reading other
people's success stories and start living your own. If you
want to be a guest on my show, please visit
our website, Moneymakingconversations dot com and click the be a
Guest button. Press submit and information will come directly to me.
(00:24):
Now let's get this show started. People always talk about
purpose of gifts. If you have a gift, lead with
your gift and don't let your friends, family, or coworkers
stop you from planning or living your dreams. My guest
is chef David Rose. You may have seen David in
action on many TV cooking shows and national talk shows,
including competing on Food Network Star. He is born in
(00:46):
New Jersey to both his parents who are chefs. WHOA wait,
that's some good eating right there. If it smelled good,
look good, chances are in that house it was good eating.
Chef David Rose is also an Omaha Steaks executive chef
spokesperson and serves as a national brand ambassador for Nissa
USA and Big Green Egg. He's on the shoulder to
(01:06):
talk about his new cookbook, Egging David Rose Cooks on
the Big Green Egg. Please welcome the Money Making Conversation
master Class, the one and only David Rose. Howin't doing?
Speaker 1 (01:17):
Sir, morning brother?
Speaker 3 (01:21):
Thanks for having me so much, man, I appreciate it,
and it's enjoyed to be here and I'm excited to dig
into it.
Speaker 1 (01:27):
So thank you again for having me.
Speaker 2 (01:29):
First of all, thank you for sending your book, Egging
David Rose Cooks on the Big Green Egg. Let's let's
let's go and get it out. Let's go get it out.
My guess. Okay, I have the setup. I have the
Big Green Egg, I have the table that comes with it.
I got this beautiful cover that goes over it. And
that bad boy I'm set up. That bad boy has
(01:52):
been covered for six years.
Speaker 1 (01:55):
That's the damn saying, crying shame brother.
Speaker 2 (01:57):
Okay, I got it. I gotta put this. So having
you owned the show means that, guess what, it's time
for the big unveiling of that. I got to pull
it off. And your book tell us how you got
involved with this. You know, the Big Green Egg. You
see the signs. I'm based in Atlanta from you born
and raised Houston, Jaxtion. So it's like barbecue capital, smoke capital,
(02:18):
where I've lived all my life. Okay, so the Big
Green Egg. You cannot avoid the Big Green Egg. Okay,
So tell us exactly what is the Big Green Egg
and what makes it so special? David?
Speaker 3 (02:30):
All right, So the Big Green eggues has been around
for forty plus years now, back in the seventies and
Ed Fisher, the founder, creator, CEO of Big Green Egg.
Speaker 1 (02:42):
What he did actually was he was in the military
and he.
Speaker 3 (02:45):
Was overseas in Japan, and it was based off of
the Komodo smoker.
Speaker 1 (02:50):
It's been around for thousands of years.
Speaker 3 (02:52):
Clay Pott and essentially, you know, you could smoke and
you could do all types of foods, meats, proteins, vegetable
on it. So he sent a couple back, shipped them
back to the States and said this Kimodo smoker, this is.
Speaker 1 (03:06):
Good, but it can be better, it can be great.
So what he did then.
Speaker 3 (03:10):
From there is he started you know, kind of fixing
them up, enhancing the hardware, making them a little more sturdier,
and started selling them and branding them as Big Green Eggs.
But when Big Greeneck really took off is when he
started working with NASA and using the same ceramics that
NASA space shuttles use. So this sumer scientific to it
as well, my friend. So it heats up quickly, cools
(03:32):
down quickly, and retains temperature very evinly. And due to
the poorous nature of the smoker, you know, for those
who aren't quite as technically you know, savvy with drilling,
it really is forgiving because if something's porous, that means
it retains moisture as opposed to your stainless steel smokers
or grills. And the thing that I love most about
(03:55):
the big green neck what egg has you call big
green neck? Advocates love so much of about it is
the versatility of it. Where you can do low and slow,
hot and fast cold smoke. You can do steaks, pizzas, ribs, briskets. Uh.
And again, what I really love doing is highlighting that versatility.
Speaker 1 (04:14):
So soups, salads, entrees, desserts. You have some breath, David,
Let's slow this down.
Speaker 2 (04:21):
Let's slow this down. Let's slow this down. Okay, you
know this is my show. We can talk slowly. We're
gonna talk about recipes. You ain't got to do a
little quick sale on this show these day't the quick
sales just to get to know you. So my audience
they know I talked about food creatively now because see
I've been blessed with the skill, you know I've been
I've been a award winning chef. I've gotten that honor.
(04:44):
I mean, I mean a baker.
Speaker 3 (04:46):
You know.
Speaker 2 (04:46):
I love to cook. You know. I come from a family,
a big Black family, six sisters, two brothers. You know,
all the home cooked meals because we didn't have that much.
So everything was cooked. But I didn't learn to because
I had six sisters. My parents old school, they wouldn't
let me in the kitchen, okay, so I just had
to watch all the time. And not until I went
to college that I started cooking. I learned how to
(05:07):
cook at a Jewish deli. That's what was my first
job out of in college, was a Jewish deli. And
that's why I learned how to cook my toa balls
and all. You know, one of my favorite all time
meals at German potato salad. You know, all that, all that,
all that stuff, and so that's why I really got introduced,
you know, in the green bean gulagh, all that good stuff.
I learned how to do that at the Jewish Deli
(05:28):
and so. But the thing about it is that as
over the years, you get trapped in your own skill
set what you do and not want to innovate or
not to want to change. And that's what this interview
is about showing people like you know, my dad, he
grew up on the fifty five drum barrel. That's what
we drew up with, barbecue, home and so and so
(05:48):
what I want to make sure we understand is that
the Big Green Egg is not about just bobbecuing. And
so that's why I want to slow it down so
everybody can stand, because it can get thrown into that
bobbyqu club now and that now on the fifty five
drum barrel, drum barrel, that's what it will. It were
(06:09):
there for barbecue and smoking and all that stuff. Okay,
you couldn't fry no eggs on that. You you couldn't
do nothing that. You drop them links on that, you
drop the ribs on, it, dropped the chicken on there,
you put your barbecue beads in the corner, and brother,
you went to work and it smoked. Now, the big
green Egg. That's not the same conversation.
Speaker 3 (06:26):
Correct, correct, that is correct. That is correct, and it
can be used for barbecue and smoking. But it's more
so the versatility of everything you can make inside on
your soave top and your oven, you can make on
the big Green Egg. And that's one of the few
girls that can say that it can do that.
Speaker 2 (06:42):
Now, my my senior marketing activation director, he lives and
dies by the Big Green Egg. Boy. He talks a
big stay. Yeah, he talks a big story about the
big Green Egg. And so now me, I want you to,
I want you to kind of like admonish me for
having it lockdown for six years, tell me rausehan, shame
(07:04):
on you. This is what you should be doing with
that beautiful green egg that's just sitting under you in
your house, covered up. So why why why should I?
Why should I unveil it? Now? After this book, this
beautiful book that I've read called Egging, there's a specifically
gear to green egg cooking.
Speaker 1 (07:24):
Yeah, with this book right here, all these recipes were
made with the big greenegg. Edviond.
Speaker 3 (07:29):
Not to say you can't use the book as well
for any other kind of grills or smokers.
Speaker 1 (07:33):
Yes, but you know, for me, after.
Speaker 3 (07:35):
Talking to you and kind of taking a brief look
at your social media, I see that you're a foodie.
Speaker 1 (07:40):
I see you're a lover of food.
Speaker 3 (07:42):
And you know, for you to be a foodie and
not use the Big gen egg and have it out
there collecting dust and polland you're doing yourself.
Speaker 1 (07:50):
With this surface. But I'm just going to say that
real quick. But this book just really highlights everything from.
Speaker 3 (07:58):
Bacon to smoking vegetable. Was literally everything on the Big
Green Egg. And you love bacon. The really great thing
with the Big Green Egg is that little smoke kind
of hint, the smokiness adds a kind of a deepened
layer to the cake. So that German chocolate cake, that seatcake,
that smoker, that grill, that Big Green Egg is gonna
kind of bring it from a good cake. It's good
(08:18):
right now, right it could be firefire, Two fires is
better than one.
Speaker 2 (08:23):
Absolutely, that's come on in the kitchen. The fire extinguish
it now. In a conversation about okay, you have the
word smoking, and then you have you know, then you
have then you fire? What is how do you what
do you use smoke? And when do you use fire?
In the process of preparing meals.
Speaker 3 (08:48):
Okay, yeah, So as far as you smoke, you can
do cold smoke, like you know, for salmon, seafoods, things
of that nature to kind of you know, where you
want a low and slow smoke and you don't want
to smoke to overpowered. Smoking also comes into play with
your briskets, your ribs, or you can smoke chicken, you know,
things of that nature, or if anything you want to
(09:09):
you can smoke to it. But when you have direct fire,
which is direct grilling, and indirect grilling, which is smoking,
direct grilling is more of your high and fasts, like
your steaks, your chops, the bobs, stuff of that nature
where you want that direct heat the flames to kind
of kiss it, just suddenly kiss it. Just get that
nice char that nice grill, that nice brown because color
(09:29):
that brown, that's flavored.
Speaker 1 (09:31):
Brother, And that's what you want.
Speaker 2 (09:32):
Now is you brought up steak Let's slide right on? Almaha,
steak chefs, Now I did. Now I've eaten steaks many times,
David in restaurants, you know, and early on I used
to just drive people crazy by saying the word well done.
Get the ugly look well done. Why did you come
in here? Why? Why? Why you're wasting our time burning
(09:56):
up a good piece of meat. Okay, so now.
Speaker 1 (09:58):
Get a murder all that.
Speaker 2 (09:59):
I'm a meat your guy. I'm a medium, a medium guy,
and I understand the value of what they were trying
to teach me. But I was sticking to my guns
at an early age. Now, yeah, on the god, what
how do you prepare a steak for the big green egg?
And how do you words like seer I hit words
(10:20):
like two minutes on this side, two minutes on the
other side. Talk to us about the whole preparation. Since
you are representing Omaha steaks, talk to us with the
magic yeah.
Speaker 3 (10:29):
Yeah, yeah, yeah essentially, So, first off, you want to
kind of notice the basics of the composition and DNA
so to speak of a steak.
Speaker 1 (10:38):
What a steak is, you.
Speaker 3 (10:39):
Know, So steak is essentially, you know, it's cut from
different primal cuts of the steak and it's sliced into,
you know, the muscle. So essentially the steak is the
muscle and then the white that's in between the muscle,
that's the intermuscular fat, and that's the good fat. That's
the fact that melts inside of the steak gives that
nice juiciness and mouth water ring mouth, which we all
(11:01):
love and look for in steak. So a couple first
things before you even get that steak on the grill
in that cast iron fan. A lot of core mistakes
people make is you want to bring that steak to
room temperature, because you got to remember, a cold steak
is essentially a cold muscle. And what cold muscles do
is they take a while to you know, to warm up,
(11:24):
and they remain tense. And if you want to go
in and put that steak on the grill cold, it's
going to have inconsistencies and it's not going to get
that nice chart and cook to that perfect temperature you want.
So always put the steak out for at least twenty
five to thirty minutes when it comes to room temperature.
Speaker 1 (11:39):
Second, steaks take seasoning very well. Salt, pepper. That is
a great basis right there.
Speaker 3 (11:46):
A lot of times, you know, with Omaha steaks, the
quality of the steak is so great, it just needs
salt and pepper.
Speaker 1 (11:51):
But feel free to add make your own rubs, your.
Speaker 3 (11:53):
Own seasonings, get crazy, get creative, do your thing now when.
Speaker 1 (11:58):
It comes to the grilling process, there a couple of
different ways to grill and cook up your steak. You
could do direct.
Speaker 3 (12:03):
Grilling, where from start to finish you finish it, and
you start it and finish it on direct teet that's
over the flames. That's one way I'd recommend those for
your thinner cuts of meats, like your flanks, your skirts,
we're essentially something like that. For a nice medium or
a medium, you're doing three to four minutes on each size.
But now you have your bad namajammas like your portaps,
(12:26):
have your ribbis, you have your tomahawk bone in chops,
those right there, you kind of want to approach those
differently because you want to have that fat rendered down
and get nice and chewy, and you know, just kind
of get really really nice to that desired temperature to
what you want because the last thing you want to
do is cook a steak and you have grizzly, hard fat.
Speaker 1 (12:46):
That's not pleasant. Nobody wants that.
Speaker 3 (12:48):
So for what I recommend with that particular process right
there is I consider that with the reverse searing process.
Speaker 1 (12:55):
So what you do is you start out in direct so.
Speaker 3 (12:57):
That plate center that comes in there, you have that
in there. You do that two point fifty low and slow,
and you let that come about ten degrees below your
desired temperature. So you said you're a medium man. Medium
is one forty five. So you let that steak go
to the reaches one thirty five. You take the steak off,
you remove that plate centter, you crank it up to
(13:20):
direct key direct flames about five to five fifty. Essentially,
at that point the steak is already at that temperature
that you want, but ten degrees shot.
Speaker 2 (13:29):
So by you.
Speaker 3 (13:30):
Getting that hard fast seer on there, it's going to
raise five degrees five to eight degrees.
Speaker 1 (13:35):
Then you want to always let your steak reps.
Speaker 4 (13:38):
Please don't go anywhere. We'll be right back with more
money Making Conversations Masterclass. Welcome back to the Money Making
Conversations Masterclass, hosted by Rashaan McDonald. Money Making Conversations Masterclass
continues online at Moneymakingconversations dot com and follow money Making
(14:01):
Conversations Masterclass on Facebook, Twitter, and Instagram.
Speaker 2 (14:05):
Well I cut into I need to smoke. You don't
want to do that, right?
Speaker 3 (14:09):
Well, what you can do actually, if you're if you're
sitting at home.
Speaker 1 (14:13):
Yes, and you're dining at home, you definitely want to
let it rest.
Speaker 3 (14:16):
Even in steak restaurants they let it rest as well, right,
they're keeping it warm. Yeah, but a lot of times,
you know, especially if you're making a lot of steaks
or roast, you want to always let it rest because
that's going to allow the juices to stay in there
inside of the meat where it belongs.
Speaker 2 (14:32):
Okay, cool chef David Rose, I'm talking to him. One
of the great stars and TV great personality. You've seen
them on national talk shows, Good Morning America, all these
types of shows, all the Food Channel type shows, form
of Food Network star. Well, guess what he is a
Food Network star. You don't lose something that you're great about, Okay,
just like I will always have a degree in math. Okay.
(14:52):
Now let's talk about before I get into the book again,
let's talk about your your food training, your culinary history.
How did we I know if your parents were chef
was was that a natural path for you or did
you have another journey you wanted to play? Was it
sports and you went back to chef being a chef
as a career opportunity. Talk about that, and Dee, we
want to get back to the Egging, the book about
(15:13):
cooking under victory and egg Yeah, yeah, yeah.
Speaker 1 (15:16):
So it's funny. We have a lot of parallels.
Speaker 4 (15:19):
As far as.
Speaker 1 (15:21):
Learnings.
Speaker 3 (15:22):
You become a big friend a big family. I come from
a big family. I'm one of eight. I'm the baby,
and my mama's thirteen dads one to ten, huge, huge
Jamaican family. Literally everybody was born in Jamaica.
Speaker 1 (15:37):
Except for me. So Mama's a chef. Dad was a chef.
Speaker 3 (15:41):
But everybody in my family, even though they weren't classically
trained or was their career, everybody could burn. Everybody can cook.
Everybody can cook their tail off. So that's always being
around that. Some of my fondest memories were about great food.
So I've always been in the hospitality. For my first job,
I was thirteen years old. I was a room service
(16:02):
attendant for the Radison Hotel in Inglewood, New Jersey, and
from from there I served, I bartended, I bar backed
literally every.
Speaker 1 (16:12):
Position in front of the house. I moved down to Atlanta.
Speaker 3 (16:15):
I'm bartending at the time when I was twenty one
back in three and from there, I'm trying to figure out, Okay,
what's my next step, what's my next move, and I
see a commercial and the commercial says, as clear as
day the cordon bleue, realize your culinary dream. And you
know what, something just kind of snapped, something that's kind
of registered in my head.
Speaker 1 (16:34):
I said, you know what, I love to cook.
Speaker 3 (16:36):
I've always cooked, I've done everything in hospitality.
Speaker 1 (16:40):
Let's give it a try. So I went.
Speaker 3 (16:42):
I visited the campus and you know, like in the cartoons,
those old school Looney two cartoons with the light bulb
goes off, it was a light bulb moment where I
looked at the itinerary, looked at the syllabus, took a.
Speaker 1 (16:53):
Tour, and I just knew that's where I was meant
to be.
Speaker 3 (16:57):
And prior to that, you know, the words scholar and
David rose Worth sell.
Speaker 1 (17:01):
Them, I'm lying, not sell them, never used.
Speaker 3 (17:04):
In the same sentence. But I graduated top of my class,
Summa cum lade. And then from there the trajectory just
was fast, quick and in a hurry, and haven't been
looking back since.
Speaker 2 (17:16):
Well, first of all, man Academia has been a good
to you, a matching personality because when you own TV,
personality plays role and also simplicity, you know, you know,
because the thing about it. I think that the major
thing I've enjoyed about seeing the evolution of TV cooking
or TV preparation is that it doesn't look difficult anymore
(17:39):
because a lot of everyday people are doing it on
social media, YouTube, TikTok and all that. Your book, your
recipes are very simple, you know, I don't get caught
up into the you know, the t spoon and the
quarter cup and all that can really just barg you
down and go that looks more like science than cooking.
Tell us how the whole a process you went about
(18:02):
that so much dumbing is down to the everyday person
like me. But putting together a fun cookbook that you
call eggy.
Speaker 1 (18:10):
Yeah for sure. You know eggin, you know, big green
egg eggin.
Speaker 3 (18:14):
You know it's kind of the informal word you're using
and using the big green eggs. So I wanted to
make it a casual, smooth approach.
Speaker 1 (18:21):
When you look at a book.
Speaker 3 (18:22):
Called egg and it looks fun, it looks excited, and
it draws you in immediately, just based.
Speaker 1 (18:27):
Off the title.
Speaker 3 (18:28):
And I wanted a very approachable title. That was very
important for me. And you know, a lot of people
are intimidated by cooking intimidated by grilling, because the last
thing you want to do is buy these big old steaks,
spent over three hundred dollars in ribs and brisket, and
be that person at the cookout. Everybody looking at you.
He messed up the ribs, the brisket. Nobody wants that.
(18:50):
But I think this book right here, this book is
the plagg the quintessential playbook for everything grilling, especially with
big green eggs.
Speaker 1 (18:58):
From how to light it, how to keep the.
Speaker 3 (19:00):
Temperature, cooking temperatures, cooking done, this grill maintenance. Where if
you have never used the big green egg, never heard
the word big green egg in your entire life, and
you see this book, you read this book, I guarantee
by the time you are done reading it, you're self
sufficient and you can be a grill a ficionado and
have the knowledge to know what you can make. Because
(19:23):
the preparations, the sauces, the marinades, just because it's for chicken,
you can easily take that and apply that to fish
or take And the great thing about cooking is this
right here is the blueprint. You take this blueprint, you
make it yours. You add your own flavors, your own
Swiss and just you know, put your put your signature
on it. And that's the great thing about cooking and
(19:45):
his options, endless opportunities for your player.
Speaker 2 (19:48):
Yes, I'm speaking interviewing Cheff David Rose his book Egging
David Rose Cooks on the Big Green Egg. My fans
always want to know what I like about the book,
what recipes it out. I'm from the South. Everybody you
know that Houston, Texas, born and bred in the Inner City,
So that means that I've had experiences for a certain
type of meal all my life. In this book, he
(20:10):
talks about making ox tails on the Big greene. Now
you know, that's the first I had to you know,
I had to bring that up on the show, David
Oxtails on the Big Green Eir, if that ain't a
Southern delicacy, If that don't make black people go hmmm,
Let's see if it falls off the bone. Let's see
when you when you put in your mouth, you just
(20:31):
suck all the meat off. Is that the type of
oxtails were getting off the Big Green Egg?
Speaker 1 (20:36):
Sir?
Speaker 3 (20:37):
If you want to have to have a little bit
of integrity to where it's still on the bone, it's
not disintegrating.
Speaker 1 (20:42):
But now you go, that's when it falls apart.
Speaker 2 (20:44):
There you go in your mouth.
Speaker 3 (20:45):
That's the secret right there, because you want to have
you know, ox tail, not pulled oxtail.
Speaker 2 (20:50):
Yes, yes, you know, yes, so.
Speaker 3 (20:52):
It's delicious, it's great and you know, uh Jamaicans love
ox tell as well, so we share that very you know,
very you know the alert uh situation as well. You
know where essentially it came out of necessity as being
you know, slaves and not getting the prime cuts and
just us being the culinary.
Speaker 1 (21:10):
Magicians that black people are the culture.
Speaker 3 (21:12):
We take anything you know, from the big Foot to
the tripe, deliver and make it delicious and make it
sing and oxtails no different to where now mainstream restaurants
are now carrying it, the ox tails, which.
Speaker 2 (21:26):
Used to be cheap.
Speaker 3 (21:27):
I I really think that's the credit to us.
Speaker 2 (21:33):
Well, I'll just tell you right now. You know that
we're cheap because black people eating it. You know what
I'm saying. We had, we had a budget and we
ate it within our budget. And now if it was
an expensive way back when I was growing up, I've
never known about ox tail, and you know, you know,
you you should make it. So you know over in
Jamaica oxtail. If you can't make oxtails over they probably
run you off the island. Okay, so you know it
(21:53):
had that cheap over.
Speaker 1 (21:54):
There, that part right now, right now?
Speaker 2 (21:57):
Yeah, everybody know, come on now, David. Everybody know I
love desserts. Okay. Now I do a great paddle label
pecan pie. You know, I go to a book. That's
my girl. I support. I would support everybody's brand. So
pattle LeBell that's the recipe I do with forcan pie.
Now you gotta bourbon, ginger pecan, sir, that you do
(22:20):
on the Big Green Egg. Talk to us about that, brother,
all right.
Speaker 3 (22:25):
So everybody in the South, they have their own recipe
for pecan pie.
Speaker 1 (22:28):
So what I want to do is make.
Speaker 3 (22:29):
My own recipe, you know, to kind of, you know,
really honor the Southern peak campie because my first experience
having peacamp pie. Everyone's in the South. So I gotta
pay old mis to the stup. But you gotta make
a different.
Speaker 1 (22:40):
So what goes good.
Speaker 3 (22:42):
At the smokiness Bourbon because bourbon is smoked, bourbon is
asi and ginger because Jamaica we put ginger in everything,
and brother, one of the best recipes you will adver
taste Forget to smack your mama.
Speaker 1 (22:55):
You're gonna smack yourself for so good.
Speaker 2 (22:57):
Well, brother, I tell you we're talking to the chef
David Rowe is his incredible book egging David Rose cooks
on the Big Green Egg. But not only that, he's
a he's an ambassador for Omahas Steaks as well as
Nissan and USA. But again, my friend, being on my
show talking about the book, you know, I gotta see
you photos of the unveiling. That means I gotta look
(23:17):
at your book post this or you've gotten it out
of storage, you know, before the summer goes out. But
more importantly, what I wanted to get clarity on that
you've given the people who are listening and watching this
interview is that the Big Green Egg is more than
just a barbecue pitt or a smoker for meat. You
can use it as an extension for your oven cooking
(23:39):
and your stove top cookie correct.
Speaker 1 (23:43):
Yes, sir, it is the ultimate cooking store.
Speaker 2 (23:45):
Cool. Again, thank you for coming on my show, Chef
David Rose. Don't be a jointed man.
Speaker 1 (23:50):
I had a great time. Man.
Speaker 3 (23:51):
Feel pretty may like any time.
Speaker 1 (23:52):
This is the way to get a day started, much
better than cough.
Speaker 2 (23:55):
Thank you and I appreciate you here this interview. See
this in the Please go to money Making Conversation dot com.
I'm with Sean McDonald. I am your host. Thank you, brother,
o't standing. This has been another edition of Moneymaking Conversation
Masterclass hosted by me Rushawn McDonald. Thank you to our
guests on the show today and thank you listening to
(24:18):
the audience now. If you want to listen to any
episode I want to be a guest on the show,
visit Moneymakingconversations dot com. Our social media handle is money
Making Conversation. Join us next week and remember to always
leave with your gifts. Keep winning.
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Steve Harvey
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Thomas "Nephew Tommy" Miles
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Kier "Junior" Spates
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