July 4, 2025 • 26 mins
(Friday 07/04/25)
Neil Saavedra fills in while Bill is out for an extended 4th of July weekend. What is your states most popular food fo the 4th of July? Independence Day drone shows will light up skies in dozens of cities this year. The Fork Reporter takes listener calls on a special editon4th of July BBQ foodie Friday.
Neil Saavedra fills in while Bill is out for an extended 4th of July weekend. What is your states most popular food fo the 4th of July? Independence Day drone shows will light up skies in dozens of cities this year. The Fork Reporter takes listener calls on a special editon4th of July BBQ foodie Friday.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
You're listening to Bill Handle on demand from kf I
AM six forty.
Speaker 2 (00:09):
America AM six forty Live everywhere on the iHeart Radio app.
Hey everybody, it is the Bill Handle Morning Show, Neil
Savader in the morning crew, hanging out with you on
this beautiful fourth of July weekend, starting out today.
Speaker 1 (00:25):
Many people started yesterday. There was a lot of people
on the road yesterday, and I'm sure there's gonna be
more today as people are going to friends, family, hanging out.
Do it safely and enjoy yourself. I thought we'd open
up the phones today and talk to you about, you know,
(00:47):
your questions, answer your questions dealing with grilling and the like.
Eight hundred five to zero one five three four. That's
eight hundred five to zero one five three four. We'll
get to those shortly. You know, I never thought about it,
but Handle doesn't take calls, which means producer and doesn't
take calls, and so we thought would give this a try.
(01:11):
If we can get it worked out, we will do that.
But I'd love to hear from you if you do
have a question. I do want to talk about a
couple of things for the basics of grilling, because two
of the things that most people will go to on
the Fourth of July are hot dogs and hamburgers. And
I will tell you one of the things to me always,
(01:31):
I will not let a Fourth of July go by
with me not having at least one hot dog. It's
just to me, that is the fourth of July. That
is one hot dog. And back in the day, my
wife and I would celebrate in Claremont and they do
a wonderful display out there, fireworks display, but they also
(01:53):
do this really sweet kind of kids on bikes that
are decorated parade through Claremont that is really wonderful, and
I don't know, it just feels small towny. And then
they at the park they have hot dogs and all
kinds of things like that. And I remember it was
one of the first things, you know, that I made
(02:15):
clear to my wife was forth the July means I'm
going to have at least a hot dog somewhere. Doesn't
have to be a great hot dog, it just needs
to be a hot dog. So one of the tricks
you think a hot dog is a hot dog is
a hot dog, right, You throw it on the grill
and you take care of it. But one of the
tricks my father actually taught me, and I didn't know
why he did it at first. I'm not even sure
(02:36):
that he knew why. But I score a hot dog now.
You can do a spiral with it by taking a
blade and slowly carefully cutting it around as you turn
the hot dog, and then doing so, you end up
creating a spiral cut around the sausage the hot dog there.
I also I do crisscross, so I will do hash
(02:58):
marks down the length of the flip it over to
its other side, roll it over, I suppose, and then
do hash marks there With the blade. You're not cutting
all the way through, obviously, You're doing a about an
eighth of an inch or so into the hot dog.
What happens when you cook this now is the hot
dog the heat comes, heats the hot dog, and it
(03:21):
starts to pull apart, which gives it because it starts
to get juicy, and it starts to pull the skin
apart a little bit, and in doing that gives you
more surface space, more surface space, more caramelization, more flavor.
So in doing that simple thing, you end up creating
(03:42):
a better hot dog. On top of that, One of
the things people don't think about when it comes to
a hamburger, you're putting the toppings on the burger, right
and on the bun. With a hot dog, we don't
put the condiments on the bun because it's got the hinge,
(04:03):
and the hinge is pretty weak and it's going to
pull apart, so we don't put the condiments there. We
put them on top of the hot dog. Right. So
now with the scored hot dog that has been grilled perfectly,
it's pulled apart and bloomed kind of with the caramelization.
You get all that surface space and you get all
(04:26):
of that flavor. And now you always also have these
nooks and crannies that will hold onto your condiments, and
that is your you know, your little sauces and things
like that. Or if you're putting grilled onions, which I
love on a hot dog, or raw onions, which I
(04:47):
like love on a hot dog, or if you're gonna
put grilled peppers on a hot dog, it holds it
a little different. And all the juices that come from
those things in those little nooks and crannies that you've created,
and I'm telling you it will elevate your dog next level.
There's other things you could do to a hot dog
as well, whether it is going out and getting yourself
(05:10):
some Kings Hawaiian roles are great for hot dog buns.
Our friends at Doghouse they use the Hawaiian King's Hawaiian
roles and they're fantastic both on their burgers and they're
hot dogs. You can get a brioche bun, you can
get a pretzel bun, you can get a potato roll bun,
(05:33):
or the Dowe kind of Parker House roles that I
love so much for a hot dog. Maybe a little
steam so they're extra soft. And there's just something about
that bite, that first bite into a hot dog that
makes you know, that makes the holiday for me, the
fourth July that just the smell of hot dogs, the
(05:53):
smell of a grill heating up, reminds me of summer. Now, I'm,
you know, going back to the days of growing up
in the seventies, of course you and the eighties. That's
back when they would use lighter fluid. I will tell
you now, do not use lighter fluid on your coals.
(06:14):
I don't even like raquettes that are imbibed with lighter fluid.
It is nasty. It tastes nasty, It tastes soitty and
and chemically, and it does not give. It does not
make for a great experience when it comes to having
any grilling, So don't use it. Plus as dangerous as hell,
(06:37):
and why add more danger to a holiday weekend for
emergency rooms that are already you know, eyeballs deep in
people that are doing stupid, stupid things. All right, eight
hundred five two zero one five three four eight hundred
five two zero one five three four. If you have
(06:57):
a grilling or cooking question for the fourth July holiday,
let's talk to David. David, welcome to KFI.
Speaker 3 (07:06):
Yeah, hey, hey, Neil.
Speaker 1 (07:08):
All right, we are most of us have been in
radio for over thirty years. But you know sometimes it's now.
How can I help you today?
Speaker 4 (07:20):
Well, I thought I would smoke some salmon. Okay, and
I've got I got a trader smoker wonderful normally words perfectly,
But today I decided to throw on a two pound
fil a salmon of saky salmon wonderful. And it says
(07:45):
to set it at two twenty and wait for temperature
to get up to one thirty.
Speaker 1 (07:56):
Okay, Well it got one.
Speaker 4 (07:57):
Thirty real quick, like a very little time to really
get some good smoking. And I thought it said it
was going to take three or four hours, but it smoked,
it got the temperature.
Speaker 1 (08:09):
But it's a sure account of LA can be smoked
at two twenty two twenty five, it will take roughly
an hour. Is that about how long it took?
Speaker 3 (08:21):
Yeah?
Speaker 2 (08:22):
Yeah, yeah, yeah.
Speaker 3 (08:24):
Uh.
Speaker 1 (08:25):
The if you're going for a cold smoke or something
like that, you know, it might be a little different,
or if you're dropping that temperature down to one eighty
or so. But there there's a lot of variables. I
will tell you about the trigger. They're just super well
made and they are efficient. And so you put a
(08:49):
two pound file a in there of salmon at roughly
two twenty two twenty five, it's going to take roughly
an hour. It's not going to be a super low
and slow situation.
Speaker 4 (09:04):
So I shouldn't leave it on for those extra hours.
Uh would that dry it out?
Speaker 2 (09:09):
Then?
Speaker 1 (09:10):
Well, yeah, you're going to continue to drive even though
it's you know, lower and slower. There's yeah, it's that's
just the time it takes. I know that it gets See,
smoking is a weird thing because there's so many variables
in what you're doing it with, and the cut and
the weight and all of these things. But from the
(09:32):
specs you gave me, I would have I would have
assumed that it was going to take about an hour.
And if you put it in for longer than that,
yeah you're gonna I mean it does it? Does it
look like it's got that wonderful flakiness to it? It
doesn't a little it looks done to you.
Speaker 4 (09:53):
It doesn't quite look done to me.
Speaker 1 (09:56):
Okay, if you dragged a fork along it a little bit,
just lightly dragged a fork, If it looks like it's
starting to pull apart from one another a little bit,
then I think you're there now. If you want to
cook it a little longer, you can cook it a
little longer. But I wouldn't go for like three hour smoke.
What what was the wood you were using?
Speaker 4 (10:15):
It was? I didn't have the fruity stuff.
Speaker 1 (10:21):
I used a.
Speaker 4 (10:26):
It's called barbecue select.
Speaker 1 (10:28):
Okay, so it's like a like a mix or something
like that. Yeah, because you know pecon or apple wood
or cherry wood or something like that. It's always fish
can really absorb smoke quite quickly, so you know, mesquite
and stuff like that, will just smoke it out, but
you know it's still good. You're just going to have
(10:51):
it for breakfast for breakfast, now, that's all. That's that's
the only issue there. But I I wouldn't.
Speaker 4 (11:01):
It's going to be used for putting onto crackers anyway,
so it's just going to be cool. I like the way.
Speaker 1 (11:13):
I like the way you think.
Speaker 4 (11:15):
It's it's going to be for a lunch at two o'clock.
Speaker 1 (11:21):
Okay, well, you know, heating, reheating fish and all of
that stuff can be a sketchy endeavor there. But I
think I wouldn't put it on for for for longer.
I think you're going to put yourself in a situation there.
I appreciate your call. Eight hundred five to zero one
(11:41):
five three four, eight hundred five to zero one five
three four. Let's talk to Jack Jack. Welcome to KFI.
Speaker 3 (11:50):
Hi Neil Jack, how you doing good? Happy for it
to year too. I enjoy your show, enjoy your advice.
Thank you very much for it, Oh my plas. Yesterday
I took out of the freezer one of those Costsco
surloin to read one pound bags. I left it on
(12:10):
the counter overnight, so it's room temperature and has been
room temperature for quite a while. My wife says, throw
it away, but I want to put it in the
cevibe for about one hundred and twenty degrees for maybe
two or three hours.
Speaker 1 (12:22):
What do you yead to make sure that that bacteria
is nice and happy?
Speaker 3 (12:27):
You know what.
Speaker 1 (12:27):
I hate to be the one to tell you this,
but once again, your wife is correct. Oh want to
throw it away. So what ends up happening is bacteria
grow multiplies and doubles every twenty minutes when it's in
what they refer to as the danger zone. So you're
(12:50):
either chilling, freezing, or cooking. So if you're cooking, has
to be over one hundred and forty degrees. If you're
chilling or freezing, it's got to be below thirty five
degrees or so or thirty eight degrees. Basically, it's under
(13:10):
forty degrees to chill or to freeze. So if it
is left out for two hours in the danger zone
between forty and one hundred and forty degrees, then it's done.
It's just done. There's nothing you can do with it.
There's no way of saving it. You can't cook off
the bacteria, none of that and souv for those that
(13:34):
don't know, souv is French for under pressure, and what
it means is you're poaching, in this case meat at
a temperature in a sealed bag. That temperature is lower
than normal. You were saying one hundred and twenty degrees,
(13:54):
and then you would put it in for a longer
period of time and that would cook off the bacteria,
but at a at a temperature that would cook the
entire piece of meat in this case probably to medium rare.
So unfortunately I have to be the bearer of bad
news and tell you that that would make you incredibly sick.
(14:16):
So toss it, don't leave meat out. Sorry, my friend,
Thank you, Neil, appreciate all my pleasure. Thanks for calling.
Happy forth to you if you have a question. Eight
hundred and five to zero one five three four eight
hundred five to zero one five three four. The thing
with food when it comes to perishables, there is some guesswork, because,
(14:42):
like I said, the danger zone is forty between forty
and one hundred and forty degrees inside there. If you
leave it out, the bacteria multiplies, I mean doubles every
twenty minutes or so. So you've got bacteria growing all
over that in that process, and it's not something you
(15:04):
could just seer off. So it becomes highly problematic and
dangerous to have it in that place. Now that if
it was frozen, then you've got to do the math
and the guesswork of when it hit forty degrees and
all of that. So it's always safest just to toss
(15:24):
it out, you know, the old win in doubt, toss
it out because you're putting yourself in a situation of
guessing your fate. But overnight, it's a no brainer. I
mean literally overnight, it just has to be tossed out.
Even though it was vacuum sealed and all of that,
there still is this little you know, microscopic experimental you know,
(15:53):
a biome what is it a biodome or something going
on in there. It really is not good at all.
It just ends up, you know, all kinds of nastiness
on there, so be careful with that. I tend to
air especially when I'm giving advice to you. I tend
(16:14):
to air on in the sight of caution because I
don't want you to get sick. But in that case,
it's an easy one. And for those of you who
don't know much about SUV. It really is. It's been
around for quite some time, longer than one would think.
And the process is this. If you and I walk
(16:36):
out in seventy five degrees, right, it's not a problem.
Walk out seventy five degrees, go, This is great. Now,
if you go sit out in the sun in seventy
five degrees for a long period of time, it'll eventually
kill you. If you just sit out completely uncovered in
(16:59):
seventy five degrees. However, if you go out in two
hundred degree weather, I know, just stretch with me, you'll
die fairly quickly. So when we cook, traditionally we use
high heat, searing high heat, like on a grill five
to seven hundred degrees, and that heat is pushing in
(17:21):
the protein, pushing on your stake to try and get
to the center. The center is what you're trying to
make come to temperature. All the rest of the gradations
will be you know, there'll be different temperatures. That's why
you order something medium rare they say that, Okay, it's
going to be a warm, pink center because that high
(17:41):
heat has to push to get to the center to
cook it properly. With a souv it's it's in a vacuum,
it's in a bath, and it has this circulator that
not only circulates the water, but heats it at a
precise within one tenth of a degree, precise bath that
basically poaches the meat in this case, but it does
(18:05):
it at a lower temperature for longer periods of time,
so that it still kills the bacteria, like my analogy,
but it does it over a longer period of time,
which means it is impossible for that steak to go
above the water bath. It's not going to continue to cook.
So big time chefs like Thomas Keller from the French
(18:27):
Laundry up North introduce these techniques because you can hold
them and you can keep them, and the entire steak
will be medium rare. It won't be the like five
hundred and seven hundred degrees trying to push into the center.
It's gently putting a smaller heat or a lesser heat,
(18:48):
rather going in through the entirety of the stake. So
you add it almost an entirely from top to bottom,
outside to inside, center, almost completely medium round. It's it's
a real thing of beauty. The only thing is it
comes out looking like a brand new baby. Not pretty,
so you have to see it off afterwards, but it
(19:11):
is quite lovely. All right, let's talk to Gail. Gail,
welcome to KFI.
Speaker 5 (19:19):
By Neal, thanks for taking my call. I'm going to
do a seafood boil today and have some shrimp and
some crab legs and some clams.
Speaker 1 (19:34):
And what time are we coming over? What time are
we coming over?
Speaker 5 (19:40):
Yeah, be there around three for cocktails and then we'll
eat around five. We look forward to having you.
Speaker 1 (19:46):
Oh man, I think I'm in love with you. Okay,
so a seafood.
Speaker 5 (19:50):
I love with you for a long time, Bil, so
finally you caught on. Anyhow, we're putting some sausage in
as well. But I also got some lobster tails and
I'm unsure whether I should include those in the boil
or do those separately on the grill, or how would
I take scare them?
Speaker 1 (20:08):
What's your You can't absolutely put them now? What size
are they? Because traditionally you use a smaller lobster tail
when you're putting them in a boil. So do you
know the size are they? How many hours?
Speaker 5 (20:19):
A pretty average size like you would get at a
restaurant they're not the really tiny.
Speaker 1 (20:23):
Ones, okay, because three to four ounces are what you're
looking for. If they're larger, I would say probably cut
them in half, you know, half them, like lakewise, and
then you could put them in probably three to five
minutes before you anticipate everything being done.
Speaker 5 (20:43):
So okay.
Speaker 1 (20:43):
The key to a boil is that, especially seafood that
cooks at different times, or you know, dense vegetables that
may take longer to cook, is putting them in at
different you know, intervals, and when it comes.
Speaker 5 (20:59):
To that, my recipe calls for that.
Speaker 1 (21:01):
Yeah, okay, good, because that's the that's the key is
you're putting things in so that they don't overcook. It's
not one of those things just toss it, set it,
forget it kind of thing. Couple of kicks for lobster.
In this particular case, you absolutely could put them in
the boil again three to five minutes if they're on
the bigger side, five minutes, and you're going to know
(21:23):
that they're done because they're going to be nice and
red and the flesh is going to be opaque. They
will they can curl. If you don't want them to curl,
you can put a little scure, a little wooden secure
in them, but you don't want them in there too long.
(21:43):
But that, you know, the good thing is you put
all those wonderful spices and things in there, right, and
you've got all that flavor.
Speaker 5 (21:54):
That old day season, old bay seasoning, and some time
and some Toronto to leave onion, anything else you could recommend.
Speaker 1 (22:02):
Oh no, that's perfect. That sounds absolutely wonderful. The key
key there is you've got that, you know, wonderful bath
going on, and all of that stuff is sitting there
marinating together. That you would you know, it behooves you
to get that that lobster tail in there to be
(22:24):
with that. You know, you had your garlic onion. Some
people add a little lemon, but old bay obviously, what's that?
Speaker 3 (22:34):
Yees?
Speaker 5 (22:34):
So I'm going to do lemon and yeah, lemon's.
Speaker 1 (22:36):
Going to be your acid there. It's going to make
it pop.
Speaker 5 (22:40):
Okay, awesome.
Speaker 1 (22:43):
So if it seems a little wonder what's that?
Speaker 5 (22:48):
I said, we'll look forward to having you.
Speaker 1 (22:50):
Yes, we'll be over there with bells on it. I
appreciate your call, gut that I have a wonderful fourth
be safe that the key there is obviously when you're
dealing with with something that is marring together like that,
that is really wonderful. That if it seems a little
monotone near the end there when you're tasting it, Yeah,
(23:13):
you know your salt is going to Salt is a
flavor enhancer. It shouldn't be salty. It should make things
taste more like themselves. Meat should be meteor seafood. Seafood
should be more briny oceany lovely. But your acid is
going to be if it seems monotone, it's not bright enough,
(23:35):
and it's not It needs just a little brightness, a
little kit to separate the flavors a little bit. That's
when you're gonna you know, that's when you'd add a
little more lemon to it, because that's going to be
your acid there. But that sounds delicious. What a fabulous
way to enjoy the holiday. I appreciate you guys taking
the time to call. If we didn't get to your question,
(23:55):
I apologize, but ultimately I thought we'd do something different.
Handle doesn't take calls. You know. The biggest reason why,
and a lot of people might have their different beliefs
as to why Handle doesn't take calls because the callers
are not him. If there was a way for Handel
to call himself so that he could talk about himself
(24:19):
to himself, then yes he would take calls. But since
it's you calling not him, it's it's bothersome and frustrating.
So I appreciate you taking the time to hang out
today and to everybody that came in and to have
Heather here, Cono will and and is great. I know
(24:42):
that it is a holiday, but for us, you know
that means hanging out with you as well. Gary and
Shannon are going to be up next, so you can
stick around with them enjoy yourselves.
Speaker 3 (24:52):
You know.
Speaker 1 (24:52):
I know everybody wants to be cynical and and think
that things are ugly, but the world has been through
things in the past, and so is the United States,
and we will get through all of this. And the
reality is change and growth comes from from pain sometimes.
But you know you're not going to keep me from
(25:14):
flying the flag with pride and thanking my lucky stars
that I was born in such a country. And so
I'm thankful to this birthday day celebration of our country.
And I appreciate that I get to do this job
(25:35):
and to be able to share that and talk with you,
so thanks for that. Be safe, be epathetic, all right, folks,
thanks so much, stick around more to come throughout the day.
Happy forth to you. Thanks to everyone. This is KFI
and KOSTHD to Los Angeles, Orange County.
Speaker 4 (25:52):
You've been listening to the Bill Handle Show.
Speaker 2 (25:54):
Catch my show Monday through Friday six am to nine am,
and anytime on demand on iHeartRadio app
You're listening to Bill Handle on demand from kf I
AM six forty.
Speaker 2 (00:09):
America AM six forty Live everywhere on the iHeart Radio app.
Hey everybody, it is the Bill Handle Morning Show, Neil
Savader in the morning crew, hanging out with you on
this beautiful fourth of July weekend, starting out today.
Speaker 1 (00:25):
Many people started yesterday. There was a lot of people
on the road yesterday, and I'm sure there's gonna be
more today as people are going to friends, family, hanging out.
Do it safely and enjoy yourself. I thought we'd open
up the phones today and talk to you about, you know,
(00:47):
your questions, answer your questions dealing with grilling and the like.
Eight hundred five to zero one five three four. That's
eight hundred five to zero one five three four. We'll
get to those shortly. You know, I never thought about it,
but Handle doesn't take calls, which means producer and doesn't
take calls, and so we thought would give this a try.
(01:11):
If we can get it worked out, we will do that.
But I'd love to hear from you if you do
have a question. I do want to talk about a
couple of things for the basics of grilling, because two
of the things that most people will go to on
the Fourth of July are hot dogs and hamburgers. And
I will tell you one of the things to me always,
(01:31):
I will not let a Fourth of July go by
with me not having at least one hot dog. It's
just to me, that is the fourth of July. That
is one hot dog. And back in the day, my
wife and I would celebrate in Claremont and they do
a wonderful display out there, fireworks display, but they also
(01:53):
do this really sweet kind of kids on bikes that
are decorated parade through Claremont that is really wonderful, and
I don't know, it just feels small towny. And then
they at the park they have hot dogs and all
kinds of things like that. And I remember it was
one of the first things, you know, that I made
(02:15):
clear to my wife was forth the July means I'm
going to have at least a hot dog somewhere. Doesn't
have to be a great hot dog, it just needs
to be a hot dog. So one of the tricks
you think a hot dog is a hot dog is
a hot dog, right, You throw it on the grill
and you take care of it. But one of the
tricks my father actually taught me, and I didn't know
why he did it at first. I'm not even sure
(02:36):
that he knew why. But I score a hot dog now.
You can do a spiral with it by taking a
blade and slowly carefully cutting it around as you turn
the hot dog, and then doing so, you end up
creating a spiral cut around the sausage the hot dog there.
I also I do crisscross, so I will do hash
(02:58):
marks down the length of the flip it over to
its other side, roll it over, I suppose, and then
do hash marks there With the blade. You're not cutting
all the way through, obviously, You're doing a about an
eighth of an inch or so into the hot dog.
What happens when you cook this now is the hot
dog the heat comes, heats the hot dog, and it
(03:21):
starts to pull apart, which gives it because it starts
to get juicy, and it starts to pull the skin
apart a little bit, and in doing that gives you
more surface space, more surface space, more caramelization, more flavor.
So in doing that simple thing, you end up creating
(03:42):
a better hot dog. On top of that, One of
the things people don't think about when it comes to
a hamburger, you're putting the toppings on the burger, right
and on the bun. With a hot dog, we don't
put the condiments on the bun because it's got the hinge,
(04:03):
and the hinge is pretty weak and it's going to
pull apart, so we don't put the condiments there. We
put them on top of the hot dog. Right. So
now with the scored hot dog that has been grilled perfectly,
it's pulled apart and bloomed kind of with the caramelization.
You get all that surface space and you get all
(04:26):
of that flavor. And now you always also have these
nooks and crannies that will hold onto your condiments, and
that is your you know, your little sauces and things
like that. Or if you're putting grilled onions, which I
love on a hot dog, or raw onions, which I
(04:47):
like love on a hot dog, or if you're gonna
put grilled peppers on a hot dog, it holds it
a little different. And all the juices that come from
those things in those little nooks and crannies that you've created,
and I'm telling you it will elevate your dog next level.
There's other things you could do to a hot dog
as well, whether it is going out and getting yourself
(05:10):
some Kings Hawaiian roles are great for hot dog buns.
Our friends at Doghouse they use the Hawaiian King's Hawaiian
roles and they're fantastic both on their burgers and they're
hot dogs. You can get a brioche bun, you can
get a pretzel bun, you can get a potato roll bun,
(05:33):
or the Dowe kind of Parker House roles that I
love so much for a hot dog. Maybe a little
steam so they're extra soft. And there's just something about
that bite, that first bite into a hot dog that
makes you know, that makes the holiday for me, the
fourth July that just the smell of hot dogs, the
(05:53):
smell of a grill heating up, reminds me of summer. Now, I'm,
you know, going back to the days of growing up
in the seventies, of course you and the eighties. That's
back when they would use lighter fluid. I will tell
you now, do not use lighter fluid on your coals.
(06:14):
I don't even like raquettes that are imbibed with lighter fluid.
It is nasty. It tastes nasty, It tastes soitty and
and chemically, and it does not give. It does not
make for a great experience when it comes to having
any grilling, So don't use it. Plus as dangerous as hell,
(06:37):
and why add more danger to a holiday weekend for
emergency rooms that are already you know, eyeballs deep in
people that are doing stupid, stupid things. All right, eight
hundred five two zero one five three four eight hundred
five two zero one five three four. If you have
(06:57):
a grilling or cooking question for the fourth July holiday,
let's talk to David. David, welcome to KFI.
Speaker 3 (07:06):
Yeah, hey, hey, Neil.
Speaker 1 (07:08):
All right, we are most of us have been in
radio for over thirty years. But you know sometimes it's now.
How can I help you today?
Speaker 4 (07:20):
Well, I thought I would smoke some salmon. Okay, and
I've got I got a trader smoker wonderful normally words perfectly,
But today I decided to throw on a two pound
fil a salmon of saky salmon wonderful. And it says
(07:45):
to set it at two twenty and wait for temperature
to get up to one thirty.
Speaker 1 (07:56):
Okay, Well it got one.
Speaker 4 (07:57):
Thirty real quick, like a very little time to really
get some good smoking. And I thought it said it
was going to take three or four hours, but it smoked,
it got the temperature.
Speaker 1 (08:09):
But it's a sure account of LA can be smoked
at two twenty two twenty five, it will take roughly
an hour. Is that about how long it took?
Speaker 3 (08:21):
Yeah?
Speaker 2 (08:22):
Yeah, yeah, yeah.
Speaker 3 (08:24):
Uh.
Speaker 1 (08:25):
The if you're going for a cold smoke or something
like that, you know, it might be a little different,
or if you're dropping that temperature down to one eighty
or so. But there there's a lot of variables. I
will tell you about the trigger. They're just super well
made and they are efficient. And so you put a
(08:49):
two pound file a in there of salmon at roughly
two twenty two twenty five, it's going to take roughly
an hour. It's not going to be a super low
and slow situation.
Speaker 4 (09:04):
So I shouldn't leave it on for those extra hours.
Uh would that dry it out?
Speaker 2 (09:09):
Then?
Speaker 1 (09:10):
Well, yeah, you're going to continue to drive even though
it's you know, lower and slower. There's yeah, it's that's
just the time it takes. I know that it gets See,
smoking is a weird thing because there's so many variables
in what you're doing it with, and the cut and
the weight and all of these things. But from the
(09:32):
specs you gave me, I would have I would have
assumed that it was going to take about an hour.
And if you put it in for longer than that,
yeah you're gonna I mean it does it? Does it
look like it's got that wonderful flakiness to it? It
doesn't a little it looks done to you.
Speaker 4 (09:53):
It doesn't quite look done to me.
Speaker 1 (09:56):
Okay, if you dragged a fork along it a little bit,
just lightly dragged a fork, If it looks like it's
starting to pull apart from one another a little bit,
then I think you're there now. If you want to
cook it a little longer, you can cook it a
little longer. But I wouldn't go for like three hour smoke.
What what was the wood you were using?
Speaker 4 (10:15):
It was? I didn't have the fruity stuff.
Speaker 1 (10:21):
I used a.
Speaker 4 (10:26):
It's called barbecue select.
Speaker 1 (10:28):
Okay, so it's like a like a mix or something
like that. Yeah, because you know pecon or apple wood
or cherry wood or something like that. It's always fish
can really absorb smoke quite quickly, so you know, mesquite
and stuff like that, will just smoke it out, but
you know it's still good. You're just going to have
(10:51):
it for breakfast for breakfast, now, that's all. That's that's
the only issue there. But I I wouldn't.
Speaker 4 (11:01):
It's going to be used for putting onto crackers anyway,
so it's just going to be cool. I like the way.
Speaker 1 (11:13):
I like the way you think.
Speaker 4 (11:15):
It's it's going to be for a lunch at two o'clock.
Speaker 1 (11:21):
Okay, well, you know, heating, reheating fish and all of
that stuff can be a sketchy endeavor there. But I
think I wouldn't put it on for for for longer.
I think you're going to put yourself in a situation there.
I appreciate your call. Eight hundred five to zero one
(11:41):
five three four, eight hundred five to zero one five
three four. Let's talk to Jack Jack. Welcome to KFI.
Speaker 3 (11:50):
Hi Neil Jack, how you doing good? Happy for it
to year too. I enjoy your show, enjoy your advice.
Thank you very much for it, Oh my plas. Yesterday
I took out of the freezer one of those Costsco
surloin to read one pound bags. I left it on
(12:10):
the counter overnight, so it's room temperature and has been
room temperature for quite a while. My wife says, throw
it away, but I want to put it in the
cevibe for about one hundred and twenty degrees for maybe
two or three hours.
Speaker 1 (12:22):
What do you yead to make sure that that bacteria
is nice and happy?
Speaker 3 (12:27):
You know what.
Speaker 1 (12:27):
I hate to be the one to tell you this,
but once again, your wife is correct. Oh want to
throw it away. So what ends up happening is bacteria
grow multiplies and doubles every twenty minutes when it's in
what they refer to as the danger zone. So you're
(12:50):
either chilling, freezing, or cooking. So if you're cooking, has
to be over one hundred and forty degrees. If you're
chilling or freezing, it's got to be below thirty five
degrees or so or thirty eight degrees. Basically, it's under
(13:10):
forty degrees to chill or to freeze. So if it
is left out for two hours in the danger zone
between forty and one hundred and forty degrees, then it's done.
It's just done. There's nothing you can do with it.
There's no way of saving it. You can't cook off
the bacteria, none of that and souv for those that
(13:34):
don't know, souv is French for under pressure, and what
it means is you're poaching, in this case meat at
a temperature in a sealed bag. That temperature is lower
than normal. You were saying one hundred and twenty degrees,
(13:54):
and then you would put it in for a longer
period of time and that would cook off the bacteria,
but at a at a temperature that would cook the
entire piece of meat in this case probably to medium rare.
So unfortunately I have to be the bearer of bad
news and tell you that that would make you incredibly sick.
(14:16):
So toss it, don't leave meat out. Sorry, my friend,
Thank you, Neil, appreciate all my pleasure. Thanks for calling.
Happy forth to you if you have a question. Eight
hundred and five to zero one five three four eight
hundred five to zero one five three four. The thing
with food when it comes to perishables, there is some guesswork, because,
(14:42):
like I said, the danger zone is forty between forty
and one hundred and forty degrees inside there. If you
leave it out, the bacteria multiplies, I mean doubles every
twenty minutes or so. So you've got bacteria growing all
over that in that process, and it's not something you
(15:04):
could just seer off. So it becomes highly problematic and
dangerous to have it in that place. Now that if
it was frozen, then you've got to do the math
and the guesswork of when it hit forty degrees and
all of that. So it's always safest just to toss
(15:24):
it out, you know, the old win in doubt, toss
it out because you're putting yourself in a situation of
guessing your fate. But overnight, it's a no brainer. I
mean literally overnight, it just has to be tossed out.
Even though it was vacuum sealed and all of that,
there still is this little you know, microscopic experimental you know,
(15:53):
a biome what is it a biodome or something going
on in there. It really is not good at all.
It just ends up, you know, all kinds of nastiness
on there, so be careful with that. I tend to
air especially when I'm giving advice to you. I tend
(16:14):
to air on in the sight of caution because I
don't want you to get sick. But in that case,
it's an easy one. And for those of you who
don't know much about SUV. It really is. It's been
around for quite some time, longer than one would think.
And the process is this. If you and I walk
(16:36):
out in seventy five degrees, right, it's not a problem.
Walk out seventy five degrees, go, This is great. Now,
if you go sit out in the sun in seventy
five degrees for a long period of time, it'll eventually
kill you. If you just sit out completely uncovered in
(16:59):
seventy five degrees. However, if you go out in two
hundred degree weather, I know, just stretch with me, you'll
die fairly quickly. So when we cook, traditionally we use
high heat, searing high heat, like on a grill five
to seven hundred degrees, and that heat is pushing in
(17:21):
the protein, pushing on your stake to try and get
to the center. The center is what you're trying to
make come to temperature. All the rest of the gradations
will be you know, there'll be different temperatures. That's why
you order something medium rare they say that, Okay, it's
going to be a warm, pink center because that high
(17:41):
heat has to push to get to the center to
cook it properly. With a souv it's it's in a vacuum,
it's in a bath, and it has this circulator that
not only circulates the water, but heats it at a
precise within one tenth of a degree, precise bath that
basically poaches the meat in this case, but it does
(18:05):
it at a lower temperature for longer periods of time,
so that it still kills the bacteria, like my analogy,
but it does it over a longer period of time,
which means it is impossible for that steak to go
above the water bath. It's not going to continue to cook.
So big time chefs like Thomas Keller from the French
(18:27):
Laundry up North introduce these techniques because you can hold
them and you can keep them, and the entire steak
will be medium rare. It won't be the like five
hundred and seven hundred degrees trying to push into the center.
It's gently putting a smaller heat or a lesser heat,
(18:48):
rather going in through the entirety of the stake. So
you add it almost an entirely from top to bottom,
outside to inside, center, almost completely medium round. It's it's
a real thing of beauty. The only thing is it
comes out looking like a brand new baby. Not pretty,
so you have to see it off afterwards, but it
(19:11):
is quite lovely. All right, let's talk to Gail. Gail,
welcome to KFI.
Speaker 5 (19:19):
By Neal, thanks for taking my call. I'm going to
do a seafood boil today and have some shrimp and
some crab legs and some clams.
Speaker 1 (19:34):
And what time are we coming over? What time are
we coming over?
Speaker 5 (19:40):
Yeah, be there around three for cocktails and then we'll
eat around five. We look forward to having you.
Speaker 1 (19:46):
Oh man, I think I'm in love with you. Okay,
so a seafood.
Speaker 5 (19:50):
I love with you for a long time, Bil, so
finally you caught on. Anyhow, we're putting some sausage in
as well. But I also got some lobster tails and
I'm unsure whether I should include those in the boil
or do those separately on the grill, or how would
I take scare them?
Speaker 1 (20:08):
What's your You can't absolutely put them now? What size
are they? Because traditionally you use a smaller lobster tail
when you're putting them in a boil. So do you
know the size are they? How many hours?
Speaker 5 (20:19):
A pretty average size like you would get at a
restaurant they're not the really tiny.
Speaker 1 (20:23):
Ones, okay, because three to four ounces are what you're
looking for. If they're larger, I would say probably cut
them in half, you know, half them, like lakewise, and
then you could put them in probably three to five
minutes before you anticipate everything being done.
Speaker 5 (20:43):
So okay.
Speaker 1 (20:43):
The key to a boil is that, especially seafood that
cooks at different times, or you know, dense vegetables that
may take longer to cook, is putting them in at
different you know, intervals, and when it comes.
Speaker 5 (20:59):
To that, my recipe calls for that.
Speaker 1 (21:01):
Yeah, okay, good, because that's the that's the key is
you're putting things in so that they don't overcook. It's
not one of those things just toss it, set it,
forget it kind of thing. Couple of kicks for lobster.
In this particular case, you absolutely could put them in
the boil again three to five minutes if they're on
the bigger side, five minutes, and you're going to know
(21:23):
that they're done because they're going to be nice and
red and the flesh is going to be opaque. They
will they can curl. If you don't want them to curl,
you can put a little scure, a little wooden secure
in them, but you don't want them in there too long.
(21:43):
But that, you know, the good thing is you put
all those wonderful spices and things in there, right, and
you've got all that flavor.
Speaker 5 (21:54):
That old day season, old bay seasoning, and some time
and some Toronto to leave onion, anything else you could recommend.
Speaker 1 (22:02):
Oh no, that's perfect. That sounds absolutely wonderful. The key
key there is you've got that, you know, wonderful bath
going on, and all of that stuff is sitting there
marinating together. That you would you know, it behooves you
to get that that lobster tail in there to be
(22:24):
with that. You know, you had your garlic onion. Some
people add a little lemon, but old bay obviously, what's that?
Speaker 3 (22:34):
Yees?
Speaker 5 (22:34):
So I'm going to do lemon and yeah, lemon's.
Speaker 1 (22:36):
Going to be your acid there. It's going to make
it pop.
Speaker 5 (22:40):
Okay, awesome.
Speaker 1 (22:43):
So if it seems a little wonder what's that?
Speaker 5 (22:48):
I said, we'll look forward to having you.
Speaker 1 (22:50):
Yes, we'll be over there with bells on it. I
appreciate your call, gut that I have a wonderful fourth
be safe that the key there is obviously when you're
dealing with with something that is marring together like that,
that is really wonderful. That if it seems a little
monotone near the end there when you're tasting it, Yeah,
(23:13):
you know your salt is going to Salt is a
flavor enhancer. It shouldn't be salty. It should make things
taste more like themselves. Meat should be meteor seafood. Seafood
should be more briny oceany lovely. But your acid is
going to be if it seems monotone, it's not bright enough,
(23:35):
and it's not It needs just a little brightness, a
little kit to separate the flavors a little bit. That's
when you're gonna you know, that's when you'd add a
little more lemon to it, because that's going to be
your acid there. But that sounds delicious. What a fabulous
way to enjoy the holiday. I appreciate you guys taking
the time to call. If we didn't get to your question,
(23:55):
I apologize, but ultimately I thought we'd do something different.
Handle doesn't take calls. You know. The biggest reason why,
and a lot of people might have their different beliefs
as to why Handle doesn't take calls because the callers
are not him. If there was a way for Handel
to call himself so that he could talk about himself
(24:19):
to himself, then yes he would take calls. But since
it's you calling not him, it's it's bothersome and frustrating.
So I appreciate you taking the time to hang out
today and to everybody that came in and to have
Heather here, Cono will and and is great. I know
(24:42):
that it is a holiday, but for us, you know
that means hanging out with you as well. Gary and
Shannon are going to be up next, so you can
stick around with them enjoy yourselves.
Speaker 3 (24:52):
You know.
Speaker 1 (24:52):
I know everybody wants to be cynical and and think
that things are ugly, but the world has been through
things in the past, and so is the United States,
and we will get through all of this. And the
reality is change and growth comes from from pain sometimes.
But you know you're not going to keep me from
(25:14):
flying the flag with pride and thanking my lucky stars
that I was born in such a country. And so
I'm thankful to this birthday day celebration of our country.
And I appreciate that I get to do this job
(25:35):
and to be able to share that and talk with you,
so thanks for that. Be safe, be epathetic, all right, folks,
thanks so much, stick around more to come throughout the day.
Happy forth to you. Thanks to everyone. This is KFI
and KOSTHD to Los Angeles, Orange County.
Speaker 4 (25:52):
You've been listening to the Bill Handle Show.
Speaker 2 (25:54):
Catch my show Monday through Friday six am to nine am,
and anytime on demand on iHeartRadio app
The Bill Handel Show News
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