December 20, 2025 • 45 mins
This podcast episode centers on the celebration of Christmas through the lens of culinary traditions, particularly focusing on the preparation of prime rib as a festive centerpiece. Our esteemed guests, Meathead from AmazingRibs.com and Leanne Whippin, share their insights and personal techniques for achieving the perfect holiday roast. The episode delves into the nuances of selecting and cooking prime rib, emphasizing the importance of proper seasoning, cooking methods, and the significance of family gatherings during this time of year. Furthermore, the discussion highlights alternative meats and side dishes that complement the festive meal, as well as the joy of sharing recipes and culinary experiences with loved ones. Through this dialogue, we aim to inspire our listeners to embrace their own holiday cooking traditions while cherishing the moments spent with family and friends.
Links referenced in this episode:
Companies mentioned in this episode:
- AmazingRibs.com
- Kia
- Heritage Steel
- Hammerstahl
- Painted Hills
- Pig Powder
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
It's time for Barbecue Nationwith jt.
So fire up your grill, lightthe charcoal, and get your smoker
cooking.
Now from the Turn It GoBurnett studios in Portland, here's
jt, everybody.
Merry Christmas here on jt.
This is Barbecue Nation withLeanne, hall of famer.
And this week, as the usual onChristmas, meathead from AmazingRibs.com,
(00:23):
also a hall of Famer, wewelcome you and everybody up and
down the line.
It is a spirited time of year,and I'll just go with that.
So this is where we all.
We usually get to the meat ofthe matter, if you will, at the top
of the show.
And then we kind of very often.
I will warn you both, I didsome extensive research on some Christmas
(00:47):
trivia.
We got quizzes coming.
We got quizzes and.
And all of that, but it's kindof fun.
I. I learned some stuff that Ihad no idea.
Anyway, welcome, everybody,and welco you at home.
Biggest rib day of the year.
(01:07):
Really?
Yeah.
I would.
Fourth of July was big as rib day.
I'm talking about a whole roast.
Prime ribs.
Yeah, of course.
Yeah.
I do a prime rib for Christmas.
I do, too.
And now you have to get athird mortgage to get one.
Oh, God.
Oh, that reminds me.
I better get my.
You better order it.
(01:29):
Write it down.
I was in the.
We call it cash and carryhere, but it's chef stores.
Okay.
And it's the distributioncenter, and you can.
Most anybody can go in thereand do that.
And I was looking at a primeboneless rib roast, and it was $370.
And I went, oh, wow.
(01:50):
Okay.
And then.
And that's all trimmed andready to go.
And then there's some with thelip on, and they're a little cheaper.
And as we talked.
We talked about this last weekon last week's show, you know, you
can do a strip loin roast,too, if you want there.
Yes.
So there.
And it's the same muscle, too.
Yeah.
Strip line is longitudinalmuscle, which is the same muscle
(02:10):
as in the rib primal.
May I suggest.
Yes.
That if you get choice insteadof prime, you can save a big buck.
And that's a really tender cut.
If you cook it properly,nobody's going to complain.
And prime, as you know, welove prime, but that's just.
It's probably 25% more.
Oh, yeah, absolutely.
(02:32):
Absolutely.
I was buying USDA prime forthe family seven bone.
Yeah.
And it was always over 300 bucks.
Right.
And this year, I'm going toget a choice.
Yeah.
Yeah, I agree with you.
Yeah.
Not to be a tightwad aboutthat, but most of these people that
are sitting at my table won'tknow the difference.
I'm not being smart, Alec.
They just won't know the difference.
(02:52):
Well, first of all, this isnot a, a meat tasting, all right?
It's a meal.
And the whole family's aroundthe table and everybody's catching
up on the news and whatcollege are you kids off to this
near and yada yada.
And so people aren't reallypaying attention.
They're not going, wow, thisis, this is must be USDA prime.
(03:16):
It's really, really good.
And you know, they're justhaving a good time.
Right.
See, at my table, it is allabout that.
They talk about the meat.
Well, of course they do.
I have, I have a brother inlaw whom I know is paying attention.
Yeah.
But I think everybody else.
No, you're right.
For the most part.
Everybody else is just happythat Uncle Meathead sprung for the
(03:41):
meat.
We don't have to cook tonight.
Right.
Plus you don't have to pay for it.
Yeah, I think that's very important.
Even though it's the season ofgiving, you know, Uncle Meathead
and Uncle Jeff and Aunt Leannekind of go, okay, we're only going
to give so much this year.
Our tidings to the family.
(04:02):
I do think, however, thatbecause of the cost and you know,
whoever's hosting the party,that it's a very nice gesture to
bring a little host or hostessgift, whether it be a bottle of wine.
Just something of gratitude.
You know, when you're gettinga lot.
Of money, when your name isMeathead, you don't get away with
bringing a bottle of wine.
Yeah, I have to buy the wholeseven bone prime rib.
(04:27):
Yeah, right.
And as, as Jeff said, it's,it's a mortgage, but what the hell,
you know, it's once a year.
Yeah, once a year.
And it's my chance to let thefamily enjoy what I do for a living,
so.
Oh, sure.
You want to talk about how wecook our roasts?
Yeah.
Do you?
How do we cook our roasts?
(04:49):
Who goes first?
You go first.
You go.
Oh, I go first.
Okay.
This I do.
I do it differently than youguys, I'm sure, because I go over
the river and through the woods.
Dinner is at one of my wife'sniece's house.
And so.
And with a big seven rib.
(05:10):
Seven bone prime rib.
What is that, maybe 18 incheslong, four or five inches thick?
I forget what it weighs.
About 18 to 20 pounds.
Yeah.
Something.
Yeah, probably in that range.
Yeah, yeah.
So I begin, I take the bonesoff because the bones are a heat
shield.
They block the energy fromgetting to the meat.
(05:32):
And if you leave them on itovercook, it can overcook on the,
on the, on the side, away fromthe bones and undercook up against
the bones.
And I want it evenly cookedall around.
So I take the bones off so theheat will enter from all sides and
it'll be evenly cooked.
And then I put the bones inthe freezer and that's a meal for
the two of us.
I mean, there's a lot of meatin between those bones.
(05:53):
You can also throw them in ina pot and make a stock out of it.
And that's a really good idea too.
Then depending on how manypeople are coming, there's two muscles
essentially in the big prime rib.
And by the way, it's called aprime rib because it's the rib primal.
These big sections of meat arecalled primals.
(06:15):
And it's not necessarily USDAgrade prime.
It can be USDA grade choice orUSDA grade prime, but it's called
a prime rib.
There's two muscles on a prime rib.
One is the long tubular musclethat runs through the center and
that's the longissimus.
And the other is sort of a Cshaped muscle that wraps around it
(06:38):
called the spinalis.
And if you're not familiarwith the biology, it's okay.
You've noticed that there isthis thick grain, grain of fat that
runs between those two muscles.
So you can see that even on aribeye steak.
You can see that fat layerbetween the two.
Best part, if it's not a hugecrowd, I will peel that muscle off
(07:00):
and it comes off.
It's about the size of asalmon fillet and it is the best
muscle on the animal.
And I'll take that and I'llset that aside just for the wife
and me because that's just fantastic.
And it has a nasty habit ofgetting overcooked and you don't
want to overcook.
The best muscle on the animal.
Then because I'm going overriver and through the woods, I cut
(07:23):
it in half and put it into abag, a plastic bag, and lower it
into a tub of water so itpushes all the air out, zip it up
and I sous vide them.
Sous vide is a way you heatthe water to 130 degrees, which is
(07:44):
perfect.
Medium rare.
The meat gets up to 130 and itcan't overcook and you can leave
it there.
For hours.
And it stays perfect, 130 degrees.
And so I've got it now at 130 degrees.
When it's time to go to theparty, I just take the.
I do it in a.
In like a beer cooler.
I take the beer cooler and thesous vide heater and the meat over
(08:08):
to my niece's house, plug itin and let it just stay at 1:30 until
about half hour to 45 minutesbefore dinner.
And then I go out in thebackyard with it and throw it on.
They have a nice new gasgrill, which I got them and.
Thank you, Uncle Meathead.
Yeah.
Well, it was a sample that oneof the companies sent us to test,
(08:32):
and we get a lot of samples.
Max is our tester.
Right.
And we don't sell them, wegive them away.
And so Tressa and her husbandgot this one and then I sear this
not out of it.
So I got a great crust andperfect medium rare.
And then I slice it and serve it.
And so that's my technique.
(08:54):
There's some rub involved andother things like that.
What are you.
Actually you season it with?
There's always.
Excuse me.
Great debates.
If you look online.
And I've had people ask me this.
We all have.
Well, there's.
What do you like to season it with?
There's a bazillion rubs out there.
I mean, Leanne has a rubcalled pig powder, but it's kind
(09:18):
of.
It really should be called allpurpose rub because.
I agree.
I've used it on salmon, Ihaven't used it on beef.
We did make a commercial beefrub that was really good, but we've
just discontinued it becausewe just can't compete with the several
people that are.
(09:39):
But I still have inventory, so.
And there's a.
There's a couple of reallygood rub recipes on AmazingRibs.com
for beef, you go heavy onblack pepper and garlic and onion
and the usual stuff.
And oh yeah, it's really nice.
So I try to get it in the 130to 135 range.
(10:01):
If the sous vide is 130, thensearing it takes it up to 135.
It's still gorgeous, tender,rosy colored, and I usually can get
about 20 nice slices out of it.
Oh, yeah.
What time is it?
Dinner.
Right.
Yeah.
Because how about you guys?
(10:22):
What do you guys do?
Well, we've only got about aminute left here before we go to
break, and I thought we'd pickthis up on the other side, but I
will tell you.
And one Thing I want to talkabout when we come back after Leanne
and I tell you what we do is Ihave people and I know you do too.
And I've seen it on the sitethat come in and say, well, I put
it in the oven at 550 degreesfor 10 minutes or whatever.
(10:48):
They all seem to vary.
And then I turn it off and Ijust let it sit there for 14 days
and then it's perfect.
Okay.
And I, and you know, I say ifit works for you, go ahead and do
that.
But as somebody who does a lotof cooking and has for a long time,
like the three of us here, Ithink there's better ways for me
(11:11):
to do it than for one thing,you're tying up the oven for a long
time.
And at a holiday meal, youneed that oven is available in my
book.
You need that oven asavailable as you can possibly get
it.
High pie, twice bakedpotatoes, all that kind of stuff.
All right, we're going to takea break here on the Nation and be
(11:32):
back with Leanne and Meatheadin just a moment.
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(11:59):
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(12:29):
Welcome back to Barbecue Nation.
I'm JT today we are with Ms.Whippin and Mr. Meathead from AmazingRibs.com
and we're talking about yourprime rib for Christmas.
The way I do it is I, I, I getthem, I get them in their, you know,
their vacuum pack, cryovac,whatever you want to call it.
(12:51):
Not trimmed when I get thembecause I like to trim my own stuff
depending on the crowd and the time.
Sometimes I will follow yourmethod and take the ribs off.
Sometimes I leave it on there.
Most of the time though,anymore I take them off because I'm
greedy and I want those forthe home, the home front meal later
on.
(13:11):
You know, I love those bigbeef ribs like that.
But What I do is I'll take agist bit of olive oil and my seasoning
and put it all over the roast,and I throw it in the fridge the
night before in a non fragrance.
You brought this up last week, Leanne.
And I think it's very important.
(13:32):
I didn't think to say thatthen, but these non fragrance, basically,
they're garbage can liners.
Okay.
And I just do that, and Ithrow it in the fridge outside overnight.
It kind of makes like a littlepaste, you know, because it'll all
firm up.
And then I check theseasoning, see if we're.
(13:53):
If I like where it's at, andthen I will.
Last few years, I've beencooking them on one of my pellet
grills and.
And do that because the crewthat I get here mostly, they're kind
of.
They like to see the big pieces.
And we talk about this atThanksgiving every year.
Meathead spatchcocks his,which is phenomenal way to do it.
(14:15):
But my crews, like, they wantto see the whole turkey brown, you
know, sitting there, theNorman Rockwell thing.
Then they want to see the.
The big rib roast standing there.
That's just my house.
You can do it any way you want.
And it works.
Except I'm not big on that.
500 degrees, 20 minutes,whatever that is, turn off the oven
(14:37):
and let it sit.
Cause like I said, you needthe oven.
Mrs. Whippet, I'm scared to do that.
I've read about it.
I've heard people doing it.
I'm just scared it's tooexpensive cut of meat to fail.
So I haven't done it.
So I can't really attest to ifit works or not.
I like to do reverse sear on mine.
Cause I want the ends to benice, medium rare, kind of like the
(15:00):
center.
So I'll put it on my pit Bossat like 225 degrees and just let
it roll till it gets to aninternal temperature of about 110,
100.
And then crank it up.
Well, take it off of there,obviously, and then crank it up and
sear it till it gets to about130, 135.
And rest, rest, rest.
(15:21):
I know it's hard for people tocomprehend letting the meat rest
and get cool, but it is soimportant to retain those juices.
Another thing is, I love thespinella, so I'm not gonna cut it
off.
I love the bones.
I'm not gonna cut it off.
But it is always a challengeevery year to slice that seven rib
roast pieces, because the bonegets in the way.
(15:46):
And who gets the bone?
So it becomes.
You auction it off.
Especially.
Especially if the butcher leftthe chine in, and the chine is part
of the backbone, and then yougot to slice down, and you can't
get through.
That chine right now you canget them tied together with the bone
already, you know, with thatpart cut off.
So it does make it a littlebit easier, but I opt for the leaving
(16:09):
it all on there, and I season it.
It's just been a tradition inmy family.
Lowry seasoned pepper.
Huge.
Lots of it.
Granulated garlic salt, lotsof pepper, and a little bit of lowry
seasoned salt.
And I just pack it on becausethat's a big piece of meat.
So you want to get as muchspice on there as you can.
(16:30):
And do you coat the ends?
You put the seasoning on the ends?
Oh, yeah.
On the ends, for sure.
Because, you know, of course,I already know the two people at
my table want the end pieces,and if I don't do that, I'll be crucified.
So.
Yeah.
Oh, yeah.
You can't get it really on the.
Bones, underneath the bones.
It won't stick, but, yeah, youdon't need it there anyway.
(16:51):
It's fine.
Yeah, of course, the ends, andit looks pretty like that too.
And that's one of the reasonsI take the bones off, is that gives
me more surface for.
Good idea.
And it's really important to.
I failed to mention I put salton before it goes in the sous vide,
because salt will go all theway down towards the center of the
meat.
The other spices are too large.
They can't go past thesurface, which is fine, because I
(17:14):
want them on the surface.
So I got it.
I got.
I try to salt it, and I'veused Lowry's, and there's salt in
the rub, and you got to putthat on early so it'll.
It'll penetrate.
You could do it the day before.
Yeah, because it moves slowlytowards the center.
And I gotta agree with you,Leanne, if I wasn't going over a
(17:35):
river and through the woods,Reverse here is absolutely the way
to go.
Really simple concept.
Traditionally, chefs and cookshave seared or browned the meat first
and then popped it in the ovento finish cooking.
Right.
And if you put your thinkingcap on and understand the physics
here, you've got this big oldhunk of meat which is 75% water,
(17:59):
and heat travels through it ata very slow rate.
If you.
If you sear it first, you'rebuilding up energy stored in the
outer Layers, and itprogresses towards the center, so
you get a rainbow effect whenyou slice it open.
You see that it's beautiful,perfect rosy in the center.
(18:19):
But then it goes to tan andbrown as you move along towards the
edges.
But if you do what Leanne doesand started at a low temperature
and then bring it up to, say,110, it's the same temperature all
throughout.
You've got this gorgeous rosycolor, bumper to bumper, edge to
edge, and then you sear it.
(18:40):
And when you're searing it ona grill, I sear it with the lid open.
So all the energy is justhitting one.
One side and there.
And I rotated a quarter turn,four turns, and about 5, 10 minutes,
depending on how hot yourgrill is to get that good crust.
And it doesn't, because whenyou turn it, the energy that's in
that crust tends to bleed offinto the atmosphere if the lids open,
(19:04):
rather than go deep and changethe color and the.
And the.
And the doneness inside.
So.
And in fact, I was going tosay, if your audience or your guests,
if you know that some of themlike things well done and medium
rare, go for it thetraditional way, because that's what's
going to happen.
You're going to get well andmedium well on the edges, and then
(19:26):
the.
Medium rare the two ends tendto get because heat's coming in from
top and bottom, but it's alsocoming in from the edges.
So the two.
The two ends tend to cook morethan the center.
So if you've got somebody whowants it medium, then the end cut
should probably suit them.
(19:47):
I've been known, on occasion,there's people who say, I got to
have it well done because Idon't want to eat blood.
And you have to explain tothem there's no blood in the meat,
that the pink juices are waterwith a protein that's pink in it
called myoglobin.
The blood's been all removed.
Blood from a cow is just likeblood from a human.
(20:09):
It's very thick.
It's black, dark, dark red.
It's almost black.
Yeah.
And it coagulates.
This stuff doesn't.
It's watery.
It's not blood.
And so stop worrying about itbeing blood and eat it medium.
At the.
At the.
At the very worst, medium isin the 140, 145 range.
(20:30):
You get up to 155, and it'sgray edge to edge, and it's dry and
flavorless and tough.
Right.
Just like somebody I know.
Not on this show, though.
We're gonna take a break andwe'll be back in a minute on Barbecue
Nation with Leanne and Meathead.
Stay with us.
(20:59):
Hey, everybody, it's JT And Ihave eaten.
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(21:23):
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Check it out.
Welcome back to the nationBarbecue Nation.
Yeah, I do have a frog in mythroat today because the atmospheric
(21:44):
river has changed here in the Northwest.
We've Noah's Ark is going tobe in the backyard in about a minute
and a half here, and we getthat a lot.
Of course, we're only 90 milesfrom the ocean, so.
So it's not cold enough to snow.
Not yet.
No.
This is what, this is atypical winter, though, here, even
though it's officially notwinter for another, what, 10 days,
(22:07):
12 days, you get in those midto low 40s, up to maybe 4,950, and
it's just gray and rainy.
And then once in a while thesun peeks out and everybody dies
for cover because they don'tknow what's going on when they see
the sun here in the Northwest,you know, and, yeah, that's a typical
(22:30):
winter.
And then about in January,it'll start getting cooler, get down
in the 30s.
We'll have an occasional thinglike that.
But we're, we're getting,we're getting snowed.
We had 12 inches last week,followed by another 3 inches.
And we're going to get aboutan inch today.
And over the next couple ofdays, we're going to get another
(22:50):
two or three inches.
So I think we may be lookingat a white Christmas.
It's still 15 days in advance,but it's been and it's lovely.
The snow hasn't gotten grayand black yet, you know.
And Leanne, I know you're inFlorida, but you've lived up in here.
You know what that's like.
That's disgusting.
It's slushy.
(23:12):
So, yeah, we're thinking we'regonna get a white Christmas.
Good for you.
Something we omitted.
Leanne, we talked about it inthe last segment, but your pig powder,
this is where you get thepromote your pig powder.
Yes, pigpowder.com and newspicy pig powders.
I've been talking about it fora while, but it is coming out.
The labels kind of put usbehind because we did some adjustments
(23:35):
on that, but yeah, you can geton Amazon too.
So nice little Christmasstocking stuffer or a host gift.
And you can use it on best rubon the planet.
And you can use it onvirtually almost anything because
it's sweet with a little back heat.
Great on vegetables, seafood,french fries, even in your baked
beans.
(23:55):
That is true.
I used it on some shrimp and rice.
You know, I haven't triedthis, but I'll bet it'll work.
I use my pork rub, which isformulated a little differently.
It's got stuff in common, butI use it on popcorn.
Yeah.
There was actually a popcorncompany in Chicago that had pig powder
popcorn he was selling for ahot minute.
(24:17):
Yeah, it's a good idea.
Yeah.
I love it.
I love it.
All right.
We've talked about the primaryroast, if you will.
So there are other cuts.
Some people.
Wait, go ahead.
Well, yeah, okay.
You did talk about your technique.
You went quick.
Yes, I've done.
(24:38):
I've also done in the pastpork roast.
And I do it with the.
Like you said, it's a reverseseared, cooked that way.
I've done it with roasted redpotatoes and kind of a burgundy sauce
and.
This type of thing.
But there's other.
Chateaubriand is very nice.
Chateaubriand is very nice.
Chateaubriand, in case you'renot clear, is the tenderloin.
(25:02):
And that is a different musclethan the prime rib, but it's a long
tube and it's got a knob onone end and a little taper on the
other end.
But if you cut the centersection out, it's a cylinder.
A perfect cylinder.
Yep.
And it's fantastic.
And it cooks fairly quickly.
Basically, that's.
That's what the filet mignonis cut from.
(25:25):
And so it's like a.
An 8 inch tube of filet mignon.
And you can just sear that offin a hurry with some nice rub and.
Oh, my goodness, that's lovely.
Yeah, it's a little bit moreexpensive, but you don't have any
waste.
And it's more for an eleganttype plating, I would say.
Yeah.
And you can do beefWellington, which I did a knockoff
using the terrace Major, whatthey call petite Major now, made
(25:50):
our version of it, but very simple.
Same thing.
Get a puff pastry sheet.
You can create it, little eggwash on top and all that, season
it, put it in there.
And it's a wonderful meal andit is, again, very elegant.
Mm.
And that's what the, theroyalty eats in London or wherever
(26:12):
they happen to celebrate Christmas.
But.
Well, you mentioned pork roast.
Yes.
And I think that's a great alternative.
And it's a lot less expensive.
And it's the.
It's essentially the same cutas the beef prime rib.
It's not quite as big becausepigs are smaller, but it can have
the rib bones on it just likeprime rib, or often the bones have
(26:35):
been removed.
But the important tip here is,is don't cook it past 140 degrees
Fahrenheit, ideally between135 and 140.
Now it's a whole muscle, justlike steak and beef.
(26:57):
And it's safe.
All the old cookbooks, oldcookbooks, the ones that you still
have from your parents, allsay cooked pork to 170.
And at that temperature, it's cardbo.
But it was done that waybecause there were problems with
parasites in pork.
Trichinosis, the most notable.
But modern commercial porkhasn't had trichinosis problems in
(27:20):
years.
The only trichinosis casesthat I'm aware of in the past few
years have come from bear meat.
So make sure you cook yourbear meat if you're going to have
bear for dinner, but it'll bepink if you cook it to 135 to 140.
A light pink.
But it's just, if you've neverhad pork at 135 to 140, you've never
(27:43):
had pork because it's just awhole different taste, extra experience.
It's so different than I grew up.
Just as you were saying there,you know, they.
Well, they really didn't usethermometers back then.
They kind of just looked at itand it was like, you know, you could
(28:03):
take it out and nail two, twoby fours to it and use it as a sled,
you know, when it was done.
So.
And it's the world ofdifference when you do a pork roast
like that.
And like you say, you get itin the 130, 135 or, you know, whatever
you're comfortable with.
But it's still.
It's pink, it's beautiful,it's light, there's flavor in the
(28:25):
meat.
Because I think, honestly,pork is one of the meats that if
you.
Loses the flavor fastest ifyou overcook it.
That's what I think about pork.
That's just my thoughts.
But in my experiences that hasdone that.
So, you know, there'salternative to, to rib roast or prime
rib like that.
(28:46):
Well, a lot of people still do turkey.
Yeah.
And I know some that do rackof lamb.
Rack of lamb.
Oh, yeah.
Oh, boy.
Now see, you got him fired up again.
Yeah.
You put me equidistancebetween a prime ribbon, a rack of
lamb, and I'm going to die ofstarvation trying to decide which
to eat.
(29:06):
We have seen you eat lamb.
Yeah, that's right.
We did.
We, we shared A shared lamb.
Yes.
Right out of Fort Worth a fewyears ago.
Yeah, yeah, right out of the skillet.
No forks needed.
You know, it was, it was, itwas sight to behold, but it was wonderful.
Yeah, they can do that.
And also kind of lastly, Imean, you can do, you know, if you're
(29:29):
for your ethnicity, somepeople do lasagna.
Some people of Asian descentuse different, you know, different
main dishes, if you will.
I'm fine with all of them, butI'm still pretty much a beef guy
at Christmas.
That's.
And I, I know some people do.
(29:50):
Oh, gosh, I'm drawing a blank.
What do you call the pastadish in a big pan?
Layers of pasta and ricotta.
Paella.
Pasta and ricotta.
Pasta.
Lasagna.
Lasagna.
Thank you.
Yeah, yeah, yeah.
We do lasagna the night beforeon Christmas Eve.
A lot of people have a back toback great dishes.
Yeah, well, I married into alarge Chicago Italian American family
(30:14):
and so they do seafood thenight before.
Yep.
Oh, maybe you guys can help me.
There's a movie about anItalian family the night before Christmas
and they're cooking the fish.
Does anybody remember the nameof that movie?
No.
I'll do some googling and findit's marvelous.
Marvelous.
(30:35):
It's a family movie aboutfamily and fighting and they all
have the fish.
It's somewhere in Pennsylvania.
I'd ask my wife.
She's on the phone though.
So.
Is it old?
Yeah, it was probably 30 yearsor more.
I'll google it.
I'll look it up.
Okay.
Okay, well, okay, so I'm goingto throw this out there.
(30:58):
We, we tend to back off alittle bit on appetizers, if you
will, because my, my meal, myChristmas meal is the beef.
A Caesar salad, twice bakedpotato, and then I'll do a green
vegetable like sweet peas orsomething like that, and a roll,
(31:22):
and that's kind of the basic one.
And there's some, you know,garnish on the table, that type of
thing.
But what I like to do is we'rejust doing like stuffed mushrooms.
And this year I'm also goingto be doing some bacon wraps, gallops.
So there you go.
So you're doing the wholeshindig, aren't you?
(31:43):
I'm doing the shindig deep.
Yeah.
Are you, are you, Leanne?
Doing the whole shindig?
I try to keep the app slatebecause I want them to go all in
and just like be.
This is like greatest becauseour family.
Dinner, everybody brings a dish.
Oh, that's nice.
You know, I do the meat andsomebody else brings the potatoes
and somebody else does thebiscuits and somebody else does the
(32:05):
vegetables.
And typical Italian family,there's 100 desserts.
I was sure.
Oh, yeah.
I looked up the movie.
It's called Feast of the Seven Fishes.
And that's, it's the traditionthat's Christmas Eve is called the
Feast of the Seven Fishes.
And it's a movie about thisItalian family in lower middle class
(32:26):
Pennsylvania trying to pulloff this dinner.
And it's just, it's just alovely, heartwarming, funny.
And you'll identify withsomebody in the movie called Feast
of the Seven Fishes.
And we're all, we all watchChristmas movies and, you know, It's
a Wonderful Life and stuff,but this is one that you shouldn't
(32:48):
overlook.
Okay, you know what?
I don't have a trivia questionabout that.
Hi, Marvin.
But I will come up with something.
We're going to take a break,come back and wrap up the Christmas
show with Meathead and Leanneright after this.
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(33:31):
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(33:52):
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(34:22):
Welcome back to BarbecueNation, our annual Christmas show
with Meathead fromAmazingRibs.com hall of Famer and
Ms. Leanne whipping from PigPowder and TV fame and fortune.
And the hall of Fame.
Take the fortune off of there.
Yeah, yeah.
(34:44):
We've talked about thisbefore, but how many people have
we had on the show over theyears since you've been with me and
say, I'd like to have my ownTV show?
And we both look at them andgo, why?
You know, I. I've been shocked.
I've been invited to be on acouple of shows, and I. I generally
can't make it or don't do itfor one reason or another, but I.
(35:05):
I've learned that the talenton these shows, they don't get paid
a lot.
No.
It's usually stipend, even pitmasters.
The later shows just stipend.
You didn't get paid.
Yeah, yeah, yeah.
The producers make the money,especially in the reruns.
Networks.
(35:25):
Yeah, the networks in that.
Yeah, yeah.
I've been invited to go onsome of these barbecue competition
TV shows, and either I have aconflict of interest or I just say,
no way, because I'll get myass kicked.
Yeah.
Risky.
You can be a good cook, butit's risky.
Yeah, well, I got areputation, you know, and if I go
on one of these shows, it'llcome out that I'm not as good as
(35:49):
everybody as I tell everybodyI am.
That that happened to me on the.
The Texas State Fair show.
I got suckered into doing.
Yeah.
86 my butt after the secondepisode, and that's another whole
show.
Well, competition cooking isdifferent than real cooking.
Now, Leanne knows this betterthan any of us.
(36:11):
Oh, yeah.
Yeah.
But she has not just not onlycompeted, but she's won her share.
Yes.
Of competitions.
And she judges a lot.
It's a very different style of cooking.
If you ask a competition cook,if they cook at home the same way
they do in a competition, theywould answer, Leanne, no.
(36:31):
No, no.
Why?
Because you have to cook forthe judge's palate.
And I know from taking thejudging school, I know what they're
looking for, and it's not whatI would serve at home.
I mean, don't get me wrong,it's good barbecue, good smoke, spice,
all that, but it's not what I prefer.
It's headed for the one biteversus the meal.
Well, that That I think is thesecret is I've, I've.
(36:54):
I met a competition cook whoseasoned his rib tops differently
than the rib bottoms becausethe rib bottoms come in and touch
with the tongue and the ribtops with the roof of the mouth.
That's actually kind ofscientific and cool.
Yeah, well, in my show that Idid, I'd been invited to do several.
(37:18):
And this is the only one I did.
And it was kind of a lastminute thing.
But when I got there, thiswasn't a barbecue show.
This was a state fair cookingshow oriented.
And the producers, lo andbehold, didn't tell me, but they
had 86, if you will, Mike.
(37:39):
You had to send in, like, fourrecipes to do, and the first one,
which I knew was a winner,they said, no, you wouldn't see that
at the state fair.
And I said, yes, you would.
Oh, no.
And these guys are out in NewYork, and I love New York.
But the point is, is I said,I've been to an awful lot of state
(37:59):
fairs in my life, and there'salways one food stand that has this.
And they go, no, you didn't.
So anyway, they changed that,and then they changed my second recipe.
And they didn't just do it to me.
They did it to three or fourother people.
And a lot of grumblings on that.
Show, but, well, it sets thetone and your attitude and you just.
(38:21):
Yeah, yeah.
You know, I got in trouble forhumming the Jeopardy.
Theme song we were waiting for.
Somebody's always on theclock, you know, five minutes, you
got to do this or somethinglike that.
So the lady next to me and Istarted going.
And the producers just went ballistic.
They came out, you can't do that.
(38:42):
We'll get sued and we'll.
All this stuff I said we're humming.
No.
Anyway, we've only got aboutfive minutes left in the show.
And don't forget, we've gotMeathead's favorite Christmas trivia
quiz coming up in after hours.
And you know what?
Speaking of, don't blame mefor your damn quizzes.
(39:03):
If you're looking for a goodgift, get Meathead's new cookbook.
Yes.
It's awesome and it's a great gift.
Yes.
Thank you so much.
Seriously, I'm very happy with it.
I'm very proud of it.
It's called the Meathead Method.
There it is.
Right?
Yeah.
Alton Brown said it was theonly book on outdoor cookery you'll
ever need, so I'm very pleased.
(39:24):
I agree with Alton.
Hey, another trivia point, Leanne.
I know you're in Florida.
Did you hear that SunnyTillman died?
No, I did not.
You're familiar with Sunny's restaurants?
It's a chain primarily in Florida.
Right.
And Sunny Tillman, who foundit at age 96, just died today or
(39:46):
yesterday.
I forget.
I didn't know that.
And I. I have a short pioneer.
I have a short reminisce.
When I was in my early 20s, Iworked at ABC Liquors, which is a
chain of stores in Florida.
I was the assistant manager ofthe store in Gainesville, where I
was going to the University of Florida.
(40:07):
And we had not only a liquorstore, but a bar attached to the
back.
And of course, we would bringthe alcohol back to the bar.
And every Thursday, some old guy.
Not old guy.
Some guy would come in with apickup truck and a big old beer cooler
full of ribs wrapped inaluminum foil and sell them to the
patrons in the bar.
(40:28):
And I would buy them.
They were just fantastic.
It was my first exposure toreal barbecue.
Turned out that was SunnyTillman, isn't that later went on
to start a restaurant and thena chain of restaurants.
And Sonny is the guy who firstintroduced me.
Real barbecue.
That's awesome.
(40:48):
I love that story.
Yeah, and we had.
A couple years ago, we had theex football.
Pro football.
Yes.
Florida State guy.
Yeah.
No, no, no, no.
University of Florida University.
Sorry, sorry, sorry.
That's right.
We had him on the show.
Yeah, we had him on the show.
Really interesting guy.
Okay, we've got two minutesleft, so each of you get a minute.
(41:10):
Okay.
Favorite side.
At Christmas, Leanne, go.
Favorite side.
I like the green beans that wemake with bacon, onions and mushrooms.
Delicious.
Is that it?
I mean, just that.
Oh, and.
And the sweet potatoes withthe praline topping.
No marshmallows.
No marshmallows.
(41:32):
Like I told you atThanksgiving, I make it.
And popovers.
Half, half and half popoverswith honey butter.
Yeah, yeah, yeah, yeah.
Now you're talking.
Popovers.
Meathead.
Very elegant, very sidey, very easy.
Favorite side.
Oh, well, I'm gonna.
(41:52):
I'm gonna redefine side.
It's the pie.
I agree.
The pie.
I just came for the pie.
I'm a pie guy.
I like cake, but pie is my.
And, yeah, we like pie.
And there's usually pies.
They're lovely desserts.
Everything on the table is good.
(42:13):
Everybody in my wife's family,they're all Italian Americans.
They all know how to cook.
They all take pride in their cooking.
There's just a lot of great food.
And I'm glad that I contributemy share.
Okay.
A question on the pie.
For the appropriate pies.
Where is the deciding pointbetween whipped cream, not Cool Whip,
(42:36):
but actually homemade whippedcream, and ice cream?
How do you decide?
Ooh.
So I give both options becauseI like ice cream on certain pies,
and I like whipped cream oncertain pies, and I think people
feel the same way.
So I have both available.
And then that is the question.
What do you want on top ofyour pie?
(42:58):
Our gang usually takes vanillaice cream, and I don't believe I've
seen whipped cream offered.
And I have to emphasize whatJeff was saying earlier.
The difference between CoolWhip and even real whipped cream.
What's the Ready Whip, whichis real whipped cream?
(43:19):
There's a real flavor andtexture difference between that and
making your own whipped cream.
And it's easy to do.
You buy whole cream orwhipping cream, dump it in your.
In a bowl, and get the blenderand just beat it until it's stiff
and it's.
And throw in some sugar, andit's just delicious.
And it's.
It's a much better flavor andtexture for making whipped cream.
(43:41):
But my wife baked some applepie for Thanksgiving, and we had
a bunch left over, and wedidn't have any whipped cream around
the house, and I put a dollopof sour cream on it.
And I'll tell you, sourcream's really good on apple pie.
Yeah, that would be reallygood on apple pie.
And she.
(44:01):
She puts vanilla yogurt on.
Huh.
How about you, Jeff?
I'm both.
We offer both.
I make my.
I buy heavy whipping cream,sugar, couple drops of pure vanilla
in it.
Oh, yeah.
(44:22):
I make it very thick, so it'snot quite butter, but it's very thick.
So it will stay.
Or we do.
We've got some great ice creamout here, and so we'll do Tillamook
or Umpqua, one of those brandshere, and, you know, you kind of
get torn.
If it's a fruit pie, mostlyit's whipped cream.
(44:45):
If it's a nut pie, it can goeither way.
So.
Like that.
Anyway, we got to get out of here.
We're over, and I don't want him.
David.
Have another stroke.
Meathead.
I hope you and Lou have awonderful Christmas.
Thank you, I'm sure.
And Leanne, you and John andthe girls and the grandkids down
(45:08):
there have a great Christmas.
And you, Jeff, and all your listeners.
And your cats and my catsaround here somewhere.
And your devoted listeners whohave learned so much from you over
the years.
Yeah.
Oh, my God, that's wonderful.
Remember our motto here.
Turn it, don't burn it.
Remember what Christmas is for.
Family, friends, sharingmeals, and give a little thanks once
(45:32):
in a while.
Until then, we'll see you next time.
Take care, everybody.
Barbecue Nation is produced byjtsd, LLC Productions in association
with Salem Media Group.
All rights reserved.
It's time for Barbecue Nationwith jt.
So fire up your grill, lightthe charcoal, and get your smoker
cooking.
Now from the Turn It GoBurnett studios in Portland, here's
jt, everybody.
Merry Christmas here on jt.
This is Barbecue Nation withLeanne, hall of famer.
And this week, as the usual onChristmas, meathead from AmazingRibs.com,
(00:23):
also a hall of Famer, wewelcome you and everybody up and
down the line.
It is a spirited time of year,and I'll just go with that.
So this is where we all.
We usually get to the meat ofthe matter, if you will, at the top
of the show.
And then we kind of very often.
I will warn you both, I didsome extensive research on some Christmas
(00:47):
trivia.
We got quizzes coming.
We got quizzes and.
And all of that, but it's kindof fun.
I. I learned some stuff that Ihad no idea.
Anyway, welcome, everybody,and welco you at home.
Biggest rib day of the year.
(01:07):
Really?
Yeah.
I would.
Fourth of July was big as rib day.
I'm talking about a whole roast.
Prime ribs.
Yeah, of course.
Yeah.
I do a prime rib for Christmas.
I do, too.
And now you have to get athird mortgage to get one.
Oh, God.
Oh, that reminds me.
I better get my.
You better order it.
(01:29):
Write it down.
I was in the.
We call it cash and carryhere, but it's chef stores.
Okay.
And it's the distributioncenter, and you can.
Most anybody can go in thereand do that.
And I was looking at a primeboneless rib roast, and it was $370.
And I went, oh, wow.
(01:50):
Okay.
And then.
And that's all trimmed andready to go.
And then there's some with thelip on, and they're a little cheaper.
And as we talked.
We talked about this last weekon last week's show, you know, you
can do a strip loin roast,too, if you want there.
Yes.
So there.
And it's the same muscle, too.
Yeah.
Strip line is longitudinalmuscle, which is the same muscle
(02:10):
as in the rib primal.
May I suggest.
Yes.
That if you get choice insteadof prime, you can save a big buck.
And that's a really tender cut.
If you cook it properly,nobody's going to complain.
And prime, as you know, welove prime, but that's just.
It's probably 25% more.
Oh, yeah, absolutely.
(02:32):
Absolutely.
I was buying USDA prime forthe family seven bone.
Yeah.
And it was always over 300 bucks.
Right.
And this year, I'm going toget a choice.
Yeah.
Yeah, I agree with you.
Yeah.
Not to be a tightwad aboutthat, but most of these people that
are sitting at my table won'tknow the difference.
I'm not being smart, Alec.
They just won't know the difference.
(02:52):
Well, first of all, this isnot a, a meat tasting, all right?
It's a meal.
And the whole family's aroundthe table and everybody's catching
up on the news and whatcollege are you kids off to this
near and yada yada.
And so people aren't reallypaying attention.
They're not going, wow, thisis, this is must be USDA prime.
(03:16):
It's really, really good.
And you know, they're justhaving a good time.
Right.
See, at my table, it is allabout that.
They talk about the meat.
Well, of course they do.
I have, I have a brother inlaw whom I know is paying attention.
Yeah.
But I think everybody else.
No, you're right.
For the most part.
Everybody else is just happythat Uncle Meathead sprung for the
(03:41):
meat.
We don't have to cook tonight.
Right.
Plus you don't have to pay for it.
Yeah, I think that's very important.
Even though it's the season ofgiving, you know, Uncle Meathead
and Uncle Jeff and Aunt Leannekind of go, okay, we're only going
to give so much this year.
Our tidings to the family.
(04:02):
I do think, however, thatbecause of the cost and you know,
whoever's hosting the party,that it's a very nice gesture to
bring a little host or hostessgift, whether it be a bottle of wine.
Just something of gratitude.
You know, when you're gettinga lot.
Of money, when your name isMeathead, you don't get away with
bringing a bottle of wine.
Yeah, I have to buy the wholeseven bone prime rib.
(04:27):
Yeah, right.
And as, as Jeff said, it's,it's a mortgage, but what the hell,
you know, it's once a year.
Yeah, once a year.
And it's my chance to let thefamily enjoy what I do for a living,
so.
Oh, sure.
You want to talk about how wecook our roasts?
Yeah.
Do you?
How do we cook our roasts?
(04:49):
Who goes first?
You go first.
You go.
Oh, I go first.
Okay.
This I do.
I do it differently than youguys, I'm sure, because I go over
the river and through the woods.
Dinner is at one of my wife'sniece's house.
And so.
And with a big seven rib.
(05:10):
Seven bone prime rib.
What is that, maybe 18 incheslong, four or five inches thick?
I forget what it weighs.
About 18 to 20 pounds.
Yeah.
Something.
Yeah, probably in that range.
Yeah, yeah.
So I begin, I take the bonesoff because the bones are a heat
shield.
They block the energy fromgetting to the meat.
(05:32):
And if you leave them on itovercook, it can overcook on the,
on the, on the side, away fromthe bones and undercook up against
the bones.
And I want it evenly cookedall around.
So I take the bones off so theheat will enter from all sides and
it'll be evenly cooked.
And then I put the bones inthe freezer and that's a meal for
the two of us.
I mean, there's a lot of meatin between those bones.
(05:53):
You can also throw them in ina pot and make a stock out of it.
And that's a really good idea too.
Then depending on how manypeople are coming, there's two muscles
essentially in the big prime rib.
And by the way, it's called aprime rib because it's the rib primal.
These big sections of meat arecalled primals.
(06:15):
And it's not necessarily USDAgrade prime.
It can be USDA grade choice orUSDA grade prime, but it's called
a prime rib.
There's two muscles on a prime rib.
One is the long tubular musclethat runs through the center and
that's the longissimus.
And the other is sort of a Cshaped muscle that wraps around it
(06:38):
called the spinalis.
And if you're not familiarwith the biology, it's okay.
You've noticed that there isthis thick grain, grain of fat that
runs between those two muscles.
So you can see that even on aribeye steak.
You can see that fat layerbetween the two.
Best part, if it's not a hugecrowd, I will peel that muscle off
(07:00):
and it comes off.
It's about the size of asalmon fillet and it is the best
muscle on the animal.
And I'll take that and I'llset that aside just for the wife
and me because that's just fantastic.
And it has a nasty habit ofgetting overcooked and you don't
want to overcook.
The best muscle on the animal.
Then because I'm going overriver and through the woods, I cut
(07:23):
it in half and put it into abag, a plastic bag, and lower it
into a tub of water so itpushes all the air out, zip it up
and I sous vide them.
Sous vide is a way you heatthe water to 130 degrees, which is
(07:44):
perfect.
Medium rare.
The meat gets up to 130 and itcan't overcook and you can leave
it there.
For hours.
And it stays perfect, 130 degrees.
And so I've got it now at 130 degrees.
When it's time to go to theparty, I just take the.
I do it in a.
In like a beer cooler.
I take the beer cooler and thesous vide heater and the meat over
(08:08):
to my niece's house, plug itin and let it just stay at 1:30 until
about half hour to 45 minutesbefore dinner.
And then I go out in thebackyard with it and throw it on.
They have a nice new gasgrill, which I got them and.
Thank you, Uncle Meathead.
Yeah.
Well, it was a sample that oneof the companies sent us to test,
(08:32):
and we get a lot of samples.
Max is our tester.
Right.
And we don't sell them, wegive them away.
And so Tressa and her husbandgot this one and then I sear this
not out of it.
So I got a great crust andperfect medium rare.
And then I slice it and serve it.
And so that's my technique.
(08:54):
There's some rub involved andother things like that.
What are you.
Actually you season it with?
There's always.
Excuse me.
Great debates.
If you look online.
And I've had people ask me this.
We all have.
Well, there's.
What do you like to season it with?
There's a bazillion rubs out there.
I mean, Leanne has a rubcalled pig powder, but it's kind
(09:18):
of.
It really should be called allpurpose rub because.
I agree.
I've used it on salmon, Ihaven't used it on beef.
We did make a commercial beefrub that was really good, but we've
just discontinued it becausewe just can't compete with the several
people that are.
(09:39):
But I still have inventory, so.
And there's a.
There's a couple of reallygood rub recipes on AmazingRibs.com
for beef, you go heavy onblack pepper and garlic and onion
and the usual stuff.
And oh yeah, it's really nice.
So I try to get it in the 130to 135 range.
(10:01):
If the sous vide is 130, thensearing it takes it up to 135.
It's still gorgeous, tender,rosy colored, and I usually can get
about 20 nice slices out of it.
Oh, yeah.
What time is it?
Dinner.
Right.
Yeah.
Because how about you guys?
(10:22):
What do you guys do?
Well, we've only got about aminute left here before we go to
break, and I thought we'd pickthis up on the other side, but I
will tell you.
And one Thing I want to talkabout when we come back after Leanne
and I tell you what we do is Ihave people and I know you do too.
And I've seen it on the sitethat come in and say, well, I put
it in the oven at 550 degreesfor 10 minutes or whatever.
(10:48):
They all seem to vary.
And then I turn it off and Ijust let it sit there for 14 days
and then it's perfect.
Okay.
And I, and you know, I say ifit works for you, go ahead and do
that.
But as somebody who does a lotof cooking and has for a long time,
like the three of us here, Ithink there's better ways for me
(11:11):
to do it than for one thing,you're tying up the oven for a long
time.
And at a holiday meal, youneed that oven is available in my
book.
You need that oven asavailable as you can possibly get
it.
High pie, twice bakedpotatoes, all that kind of stuff.
All right, we're going to takea break here on the Nation and be
(11:32):
back with Leanne and Meatheadin just a moment.
Don't go away.
It's the Kia season of newtradition sales event at Weston Kia.
Choose from over a thousandvehicles like a new Kia Sportage
sole telluride or K5 gaselectric or hybrid.
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Reported by Kia Corp.
(11:59):
Everybody, it's Jeff here.
I want to tell you aboutsomething really cool.
Heritage steel cookware.
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It's got all the great stuff.
Just go to Heritagesteel usand find out more.
You'll love it.
I guarantee it.
(12:29):
Welcome back to Barbecue Nation.
I'm JT today we are with Ms.Whippin and Mr. Meathead from AmazingRibs.com
and we're talking about yourprime rib for Christmas.
The way I do it is I, I, I getthem, I get them in their, you know,
their vacuum pack, cryovac,whatever you want to call it.
(12:51):
Not trimmed when I get thembecause I like to trim my own stuff
depending on the crowd and the time.
Sometimes I will follow yourmethod and take the ribs off.
Sometimes I leave it on there.
Most of the time though,anymore I take them off because I'm
greedy and I want those forthe home, the home front meal later
on.
(13:11):
You know, I love those bigbeef ribs like that.
But What I do is I'll take agist bit of olive oil and my seasoning
and put it all over the roast,and I throw it in the fridge the
night before in a non fragrance.
You brought this up last week, Leanne.
And I think it's very important.
(13:32):
I didn't think to say thatthen, but these non fragrance, basically,
they're garbage can liners.
Okay.
And I just do that, and Ithrow it in the fridge outside overnight.
It kind of makes like a littlepaste, you know, because it'll all
firm up.
And then I check theseasoning, see if we're.
(13:53):
If I like where it's at, andthen I will.
Last few years, I've beencooking them on one of my pellet
grills and.
And do that because the crewthat I get here mostly, they're kind
of.
They like to see the big pieces.
And we talk about this atThanksgiving every year.
Meathead spatchcocks his,which is phenomenal way to do it.
(14:15):
But my crews, like, they wantto see the whole turkey brown, you
know, sitting there, theNorman Rockwell thing.
Then they want to see the.
The big rib roast standing there.
That's just my house.
You can do it any way you want.
And it works.
Except I'm not big on that.
500 degrees, 20 minutes,whatever that is, turn off the oven
(14:37):
and let it sit.
Cause like I said, you needthe oven.
Mrs. Whippet, I'm scared to do that.
I've read about it.
I've heard people doing it.
I'm just scared it's tooexpensive cut of meat to fail.
So I haven't done it.
So I can't really attest to ifit works or not.
I like to do reverse sear on mine.
Cause I want the ends to benice, medium rare, kind of like the
(15:00):
center.
So I'll put it on my pit Bossat like 225 degrees and just let
it roll till it gets to aninternal temperature of about 110,
100.
And then crank it up.
Well, take it off of there,obviously, and then crank it up and
sear it till it gets to about130, 135.
And rest, rest, rest.
(15:21):
I know it's hard for people tocomprehend letting the meat rest
and get cool, but it is soimportant to retain those juices.
Another thing is, I love thespinella, so I'm not gonna cut it
off.
I love the bones.
I'm not gonna cut it off.
But it is always a challengeevery year to slice that seven rib
roast pieces, because the bonegets in the way.
(15:46):
And who gets the bone?
So it becomes.
You auction it off.
Especially.
Especially if the butcher leftthe chine in, and the chine is part
of the backbone, and then yougot to slice down, and you can't
get through.
That chine right now you canget them tied together with the bone
already, you know, with thatpart cut off.
So it does make it a littlebit easier, but I opt for the leaving
(16:09):
it all on there, and I season it.
It's just been a tradition inmy family.
Lowry seasoned pepper.
Huge.
Lots of it.
Granulated garlic salt, lotsof pepper, and a little bit of lowry
seasoned salt.
And I just pack it on becausethat's a big piece of meat.
So you want to get as muchspice on there as you can.
(16:30):
And do you coat the ends?
You put the seasoning on the ends?
Oh, yeah.
On the ends, for sure.
Because, you know, of course,I already know the two people at
my table want the end pieces,and if I don't do that, I'll be crucified.
So.
Yeah.
Oh, yeah.
You can't get it really on the.
Bones, underneath the bones.
It won't stick, but, yeah, youdon't need it there anyway.
(16:51):
It's fine.
Yeah, of course, the ends, andit looks pretty like that too.
And that's one of the reasonsI take the bones off, is that gives
me more surface for.
Good idea.
And it's really important to.
I failed to mention I put salton before it goes in the sous vide,
because salt will go all theway down towards the center of the
meat.
The other spices are too large.
They can't go past thesurface, which is fine, because I
(17:14):
want them on the surface.
So I got it.
I got.
I try to salt it, and I'veused Lowry's, and there's salt in
the rub, and you got to putthat on early so it'll.
It'll penetrate.
You could do it the day before.
Yeah, because it moves slowlytowards the center.
And I gotta agree with you,Leanne, if I wasn't going over a
(17:35):
river and through the woods,Reverse here is absolutely the way
to go.
Really simple concept.
Traditionally, chefs and cookshave seared or browned the meat first
and then popped it in the ovento finish cooking.
Right.
And if you put your thinkingcap on and understand the physics
here, you've got this big oldhunk of meat which is 75% water,
(17:59):
and heat travels through it ata very slow rate.
If you.
If you sear it first, you'rebuilding up energy stored in the
outer Layers, and itprogresses towards the center, so
you get a rainbow effect whenyou slice it open.
You see that it's beautiful,perfect rosy in the center.
(18:19):
But then it goes to tan andbrown as you move along towards the
edges.
But if you do what Leanne doesand started at a low temperature
and then bring it up to, say,110, it's the same temperature all
throughout.
You've got this gorgeous rosycolor, bumper to bumper, edge to
edge, and then you sear it.
(18:40):
And when you're searing it ona grill, I sear it with the lid open.
So all the energy is justhitting one.
One side and there.
And I rotated a quarter turn,four turns, and about 5, 10 minutes,
depending on how hot yourgrill is to get that good crust.
And it doesn't, because whenyou turn it, the energy that's in
that crust tends to bleed offinto the atmosphere if the lids open,
(19:04):
rather than go deep and changethe color and the.
And the.
And the doneness inside.
So.
And in fact, I was going tosay, if your audience or your guests,
if you know that some of themlike things well done and medium
rare, go for it thetraditional way, because that's what's
going to happen.
You're going to get well andmedium well on the edges, and then
(19:26):
the.
Medium rare the two ends tendto get because heat's coming in from
top and bottom, but it's alsocoming in from the edges.
So the two.
The two ends tend to cook morethan the center.
So if you've got somebody whowants it medium, then the end cut
should probably suit them.
(19:47):
I've been known, on occasion,there's people who say, I got to
have it well done because Idon't want to eat blood.
And you have to explain tothem there's no blood in the meat,
that the pink juices are waterwith a protein that's pink in it
called myoglobin.
The blood's been all removed.
Blood from a cow is just likeblood from a human.
(20:09):
It's very thick.
It's black, dark, dark red.
It's almost black.
Yeah.
And it coagulates.
This stuff doesn't.
It's watery.
It's not blood.
And so stop worrying about itbeing blood and eat it medium.
At the.
At the.
At the very worst, medium isin the 140, 145 range.
(20:30):
You get up to 155, and it'sgray edge to edge, and it's dry and
flavorless and tough.
Right.
Just like somebody I know.
Not on this show, though.
We're gonna take a break andwe'll be back in a minute on Barbecue
Nation with Leanne and Meathead.
Stay with us.
(20:59):
Hey, everybody, it's JT And Ihave eaten.
If you've ever looked at me,you know that.
But I have eaten seafood allover the world, and I can tell you
there's no place better thanhere in Oregon and our Dungeness
crab.
If you want to learn moreabout Oregon Dungeness crab, just
go to oregondungeness.org findout how to cook it, how to catch
it, where to buy it, and thesustainability of what they're doing
(21:23):
there in the Oregon Crab Commission.
Check it out.
Welcome back to the nationBarbecue Nation.
Yeah, I do have a frog in mythroat today because the atmospheric
(21:44):
river has changed here in the Northwest.
We've Noah's Ark is going tobe in the backyard in about a minute
and a half here, and we getthat a lot.
Of course, we're only 90 milesfrom the ocean, so.
So it's not cold enough to snow.
Not yet.
No.
This is what, this is atypical winter, though, here, even
though it's officially notwinter for another, what, 10 days,
(22:07):
12 days, you get in those midto low 40s, up to maybe 4,950, and
it's just gray and rainy.
And then once in a while thesun peeks out and everybody dies
for cover because they don'tknow what's going on when they see
the sun here in the Northwest,you know, and, yeah, that's a typical
(22:30):
winter.
And then about in January,it'll start getting cooler, get down
in the 30s.
We'll have an occasional thinglike that.
But we're, we're getting,we're getting snowed.
We had 12 inches last week,followed by another 3 inches.
And we're going to get aboutan inch today.
And over the next couple ofdays, we're going to get another
(22:50):
two or three inches.
So I think we may be lookingat a white Christmas.
It's still 15 days in advance,but it's been and it's lovely.
The snow hasn't gotten grayand black yet, you know.
And Leanne, I know you're inFlorida, but you've lived up in here.
You know what that's like.
That's disgusting.
It's slushy.
(23:12):
So, yeah, we're thinking we'regonna get a white Christmas.
Good for you.
Something we omitted.
Leanne, we talked about it inthe last segment, but your pig powder,
this is where you get thepromote your pig powder.
Yes, pigpowder.com and newspicy pig powders.
I've been talking about it fora while, but it is coming out.
The labels kind of put usbehind because we did some adjustments
(23:35):
on that, but yeah, you can geton Amazon too.
So nice little Christmasstocking stuffer or a host gift.
And you can use it on best rubon the planet.
And you can use it onvirtually almost anything because
it's sweet with a little back heat.
Great on vegetables, seafood,french fries, even in your baked
beans.
(23:55):
That is true.
I used it on some shrimp and rice.
You know, I haven't triedthis, but I'll bet it'll work.
I use my pork rub, which isformulated a little differently.
It's got stuff in common, butI use it on popcorn.
Yeah.
There was actually a popcorncompany in Chicago that had pig powder
popcorn he was selling for ahot minute.
(24:17):
Yeah, it's a good idea.
Yeah.
I love it.
I love it.
All right.
We've talked about the primaryroast, if you will.
So there are other cuts.
Some people.
Wait, go ahead.
Well, yeah, okay.
You did talk about your technique.
You went quick.
Yes, I've done.
(24:38):
I've also done in the pastpork roast.
And I do it with the.
Like you said, it's a reverseseared, cooked that way.
I've done it with roasted redpotatoes and kind of a burgundy sauce
and.
This type of thing.
But there's other.
Chateaubriand is very nice.
Chateaubriand is very nice.
Chateaubriand, in case you'renot clear, is the tenderloin.
(25:02):
And that is a different musclethan the prime rib, but it's a long
tube and it's got a knob onone end and a little taper on the
other end.
But if you cut the centersection out, it's a cylinder.
A perfect cylinder.
Yep.
And it's fantastic.
And it cooks fairly quickly.
Basically, that's.
That's what the filet mignonis cut from.
(25:25):
And so it's like a.
An 8 inch tube of filet mignon.
And you can just sear that offin a hurry with some nice rub and.
Oh, my goodness, that's lovely.
Yeah, it's a little bit moreexpensive, but you don't have any
waste.
And it's more for an eleganttype plating, I would say.
Yeah.
And you can do beefWellington, which I did a knockoff
using the terrace Major, whatthey call petite Major now, made
(25:50):
our version of it, but very simple.
Same thing.
Get a puff pastry sheet.
You can create it, little eggwash on top and all that, season
it, put it in there.
And it's a wonderful meal andit is, again, very elegant.
Mm.
And that's what the, theroyalty eats in London or wherever
(26:12):
they happen to celebrate Christmas.
But.
Well, you mentioned pork roast.
Yes.
And I think that's a great alternative.
And it's a lot less expensive.
And it's the.
It's essentially the same cutas the beef prime rib.
It's not quite as big becausepigs are smaller, but it can have
the rib bones on it just likeprime rib, or often the bones have
(26:35):
been removed.
But the important tip here is,is don't cook it past 140 degrees
Fahrenheit, ideally between135 and 140.
Now it's a whole muscle, justlike steak and beef.
(26:57):
And it's safe.
All the old cookbooks, oldcookbooks, the ones that you still
have from your parents, allsay cooked pork to 170.
And at that temperature, it's cardbo.
But it was done that waybecause there were problems with
parasites in pork.
Trichinosis, the most notable.
But modern commercial porkhasn't had trichinosis problems in
(27:20):
years.
The only trichinosis casesthat I'm aware of in the past few
years have come from bear meat.
So make sure you cook yourbear meat if you're going to have
bear for dinner, but it'll bepink if you cook it to 135 to 140.
A light pink.
But it's just, if you've neverhad pork at 135 to 140, you've never
(27:43):
had pork because it's just awhole different taste, extra experience.
It's so different than I grew up.
Just as you were saying there,you know, they.
Well, they really didn't usethermometers back then.
They kind of just looked at itand it was like, you know, you could
(28:03):
take it out and nail two, twoby fours to it and use it as a sled,
you know, when it was done.
So.
And it's the world ofdifference when you do a pork roast
like that.
And like you say, you get itin the 130, 135 or, you know, whatever
you're comfortable with.
But it's still.
It's pink, it's beautiful,it's light, there's flavor in the
(28:25):
meat.
Because I think, honestly,pork is one of the meats that if
you.
Loses the flavor fastest ifyou overcook it.
That's what I think about pork.
That's just my thoughts.
But in my experiences that hasdone that.
So, you know, there'salternative to, to rib roast or prime
rib like that.
(28:46):
Well, a lot of people still do turkey.
Yeah.
And I know some that do rackof lamb.
Rack of lamb.
Oh, yeah.
Oh, boy.
Now see, you got him fired up again.
Yeah.
You put me equidistancebetween a prime ribbon, a rack of
lamb, and I'm going to die ofstarvation trying to decide which
to eat.
(29:06):
We have seen you eat lamb.
Yeah, that's right.
We did.
We, we shared A shared lamb.
Yes.
Right out of Fort Worth a fewyears ago.
Yeah, yeah, right out of the skillet.
No forks needed.
You know, it was, it was, itwas sight to behold, but it was wonderful.
Yeah, they can do that.
And also kind of lastly, Imean, you can do, you know, if you're
(29:29):
for your ethnicity, somepeople do lasagna.
Some people of Asian descentuse different, you know, different
main dishes, if you will.
I'm fine with all of them, butI'm still pretty much a beef guy
at Christmas.
That's.
And I, I know some people do.
(29:50):
Oh, gosh, I'm drawing a blank.
What do you call the pastadish in a big pan?
Layers of pasta and ricotta.
Paella.
Pasta and ricotta.
Pasta.
Lasagna.
Lasagna.
Thank you.
Yeah, yeah, yeah.
We do lasagna the night beforeon Christmas Eve.
A lot of people have a back toback great dishes.
Yeah, well, I married into alarge Chicago Italian American family
(30:14):
and so they do seafood thenight before.
Yep.
Oh, maybe you guys can help me.
There's a movie about anItalian family the night before Christmas
and they're cooking the fish.
Does anybody remember the nameof that movie?
No.
I'll do some googling and findit's marvelous.
Marvelous.
(30:35):
It's a family movie aboutfamily and fighting and they all
have the fish.
It's somewhere in Pennsylvania.
I'd ask my wife.
She's on the phone though.
So.
Is it old?
Yeah, it was probably 30 yearsor more.
I'll google it.
I'll look it up.
Okay.
Okay, well, okay, so I'm goingto throw this out there.
(30:58):
We, we tend to back off alittle bit on appetizers, if you
will, because my, my meal, myChristmas meal is the beef.
A Caesar salad, twice bakedpotato, and then I'll do a green
vegetable like sweet peas orsomething like that, and a roll,
(31:22):
and that's kind of the basic one.
And there's some, you know,garnish on the table, that type of
thing.
But what I like to do is we'rejust doing like stuffed mushrooms.
And this year I'm also goingto be doing some bacon wraps, gallops.
So there you go.
So you're doing the wholeshindig, aren't you?
(31:43):
I'm doing the shindig deep.
Yeah.
Are you, are you, Leanne?
Doing the whole shindig?
I try to keep the app slatebecause I want them to go all in
and just like be.
This is like greatest becauseour family.
Dinner, everybody brings a dish.
Oh, that's nice.
You know, I do the meat andsomebody else brings the potatoes
and somebody else does thebiscuits and somebody else does the
(32:05):
vegetables.
And typical Italian family,there's 100 desserts.
I was sure.
Oh, yeah.
I looked up the movie.
It's called Feast of the Seven Fishes.
And that's, it's the traditionthat's Christmas Eve is called the
Feast of the Seven Fishes.
And it's a movie about thisItalian family in lower middle class
(32:26):
Pennsylvania trying to pulloff this dinner.
And it's just, it's just alovely, heartwarming, funny.
And you'll identify withsomebody in the movie called Feast
of the Seven Fishes.
And we're all, we all watchChristmas movies and, you know, It's
a Wonderful Life and stuff,but this is one that you shouldn't
(32:48):
overlook.
Okay, you know what?
I don't have a trivia questionabout that.
Hi, Marvin.
But I will come up with something.
We're going to take a break,come back and wrap up the Christmas
show with Meathead and Leanneright after this.
It's the Kia season of newtradition sales event at Weston Kia.
Choose from over a thousandvehicles like a new Kia Sportage,
soldier Soul, Telluride, K5,gas, electric or hybrid.
(33:10):
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in Oregon.
Reported by Kia Corp.
Hey, everybody, it's jt.
You know, I talk about PaintedHills all the time and we always
(33:31):
say beef the way nature intended.
But it's more than thatbecause each bite of Painted Hills
will make your taste buds explode.
Put a big bright smile on yourface and whoever's at your dinner
table will have a big brightsmile on their face.
And you can thank me for that later.
Just go topaintedhillsbeef.com and find out
more.
You won't regret it.
(33:52):
Hey, everybody, J.T.
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If you're really into cooking,I think you're really gonna.
(34:22):
Welcome back to BarbecueNation, our annual Christmas show
with Meathead fromAmazingRibs.com hall of Famer and
Ms. Leanne whipping from PigPowder and TV fame and fortune.
And the hall of Fame.
Take the fortune off of there.
Yeah, yeah.
(34:44):
We've talked about thisbefore, but how many people have
we had on the show over theyears since you've been with me and
say, I'd like to have my ownTV show?
And we both look at them andgo, why?
You know, I. I've been shocked.
I've been invited to be on acouple of shows, and I. I generally
can't make it or don't do itfor one reason or another, but I.
(35:05):
I've learned that the talenton these shows, they don't get paid
a lot.
No.
It's usually stipend, even pitmasters.
The later shows just stipend.
You didn't get paid.
Yeah, yeah, yeah.
The producers make the money,especially in the reruns.
Networks.
(35:25):
Yeah, the networks in that.
Yeah, yeah.
I've been invited to go onsome of these barbecue competition
TV shows, and either I have aconflict of interest or I just say,
no way, because I'll get myass kicked.
Yeah.
Risky.
You can be a good cook, butit's risky.
Yeah, well, I got areputation, you know, and if I go
on one of these shows, it'llcome out that I'm not as good as
(35:49):
everybody as I tell everybodyI am.
That that happened to me on the.
The Texas State Fair show.
I got suckered into doing.
Yeah.
86 my butt after the secondepisode, and that's another whole
show.
Well, competition cooking isdifferent than real cooking.
Now, Leanne knows this betterthan any of us.
(36:11):
Oh, yeah.
Yeah.
But she has not just not onlycompeted, but she's won her share.
Yes.
Of competitions.
And she judges a lot.
It's a very different style of cooking.
If you ask a competition cook,if they cook at home the same way
they do in a competition, theywould answer, Leanne, no.
(36:31):
No, no.
Why?
Because you have to cook forthe judge's palate.
And I know from taking thejudging school, I know what they're
looking for, and it's not whatI would serve at home.
I mean, don't get me wrong,it's good barbecue, good smoke, spice,
all that, but it's not what I prefer.
It's headed for the one biteversus the meal.
Well, that That I think is thesecret is I've, I've.
(36:54):
I met a competition cook whoseasoned his rib tops differently
than the rib bottoms becausethe rib bottoms come in and touch
with the tongue and the ribtops with the roof of the mouth.
That's actually kind ofscientific and cool.
Yeah, well, in my show that Idid, I'd been invited to do several.
(37:18):
And this is the only one I did.
And it was kind of a lastminute thing.
But when I got there, thiswasn't a barbecue show.
This was a state fair cookingshow oriented.
And the producers, lo andbehold, didn't tell me, but they
had 86, if you will, Mike.
(37:39):
You had to send in, like, fourrecipes to do, and the first one,
which I knew was a winner,they said, no, you wouldn't see that
at the state fair.
And I said, yes, you would.
Oh, no.
And these guys are out in NewYork, and I love New York.
But the point is, is I said,I've been to an awful lot of state
(37:59):
fairs in my life, and there'salways one food stand that has this.
And they go, no, you didn't.
So anyway, they changed that,and then they changed my second recipe.
And they didn't just do it to me.
They did it to three or fourother people.
And a lot of grumblings on that.
Show, but, well, it sets thetone and your attitude and you just.
(38:21):
Yeah, yeah.
You know, I got in trouble forhumming the Jeopardy.
Theme song we were waiting for.
Somebody's always on theclock, you know, five minutes, you
got to do this or somethinglike that.
So the lady next to me and Istarted going.
And the producers just went ballistic.
They came out, you can't do that.
(38:42):
We'll get sued and we'll.
All this stuff I said we're humming.
No.
Anyway, we've only got aboutfive minutes left in the show.
And don't forget, we've gotMeathead's favorite Christmas trivia
quiz coming up in after hours.
And you know what?
Speaking of, don't blame mefor your damn quizzes.
(39:03):
If you're looking for a goodgift, get Meathead's new cookbook.
Yes.
It's awesome and it's a great gift.
Yes.
Thank you so much.
Seriously, I'm very happy with it.
I'm very proud of it.
It's called the Meathead Method.
There it is.
Right?
Yeah.
Alton Brown said it was theonly book on outdoor cookery you'll
ever need, so I'm very pleased.
(39:24):
I agree with Alton.
Hey, another trivia point, Leanne.
I know you're in Florida.
Did you hear that SunnyTillman died?
No, I did not.
You're familiar with Sunny's restaurants?
It's a chain primarily in Florida.
Right.
And Sunny Tillman, who foundit at age 96, just died today or
(39:46):
yesterday.
I forget.
I didn't know that.
And I. I have a short pioneer.
I have a short reminisce.
When I was in my early 20s, Iworked at ABC Liquors, which is a
chain of stores in Florida.
I was the assistant manager ofthe store in Gainesville, where I
was going to the University of Florida.
(40:07):
And we had not only a liquorstore, but a bar attached to the
back.
And of course, we would bringthe alcohol back to the bar.
And every Thursday, some old guy.
Not old guy.
Some guy would come in with apickup truck and a big old beer cooler
full of ribs wrapped inaluminum foil and sell them to the
patrons in the bar.
(40:28):
And I would buy them.
They were just fantastic.
It was my first exposure toreal barbecue.
Turned out that was SunnyTillman, isn't that later went on
to start a restaurant and thena chain of restaurants.
And Sonny is the guy who firstintroduced me.
Real barbecue.
That's awesome.
(40:48):
I love that story.
Yeah, and we had.
A couple years ago, we had theex football.
Pro football.
Yes.
Florida State guy.
Yeah.
No, no, no, no.
University of Florida University.
Sorry, sorry, sorry.
That's right.
We had him on the show.
Yeah, we had him on the show.
Really interesting guy.
Okay, we've got two minutesleft, so each of you get a minute.
(41:10):
Okay.
Favorite side.
At Christmas, Leanne, go.
Favorite side.
I like the green beans that wemake with bacon, onions and mushrooms.
Delicious.
Is that it?
I mean, just that.
Oh, and.
And the sweet potatoes withthe praline topping.
No marshmallows.
No marshmallows.
(41:32):
Like I told you atThanksgiving, I make it.
And popovers.
Half, half and half popoverswith honey butter.
Yeah, yeah, yeah, yeah.
Now you're talking.
Popovers.
Meathead.
Very elegant, very sidey, very easy.
Favorite side.
Oh, well, I'm gonna.
(41:52):
I'm gonna redefine side.
It's the pie.
I agree.
The pie.
I just came for the pie.
I'm a pie guy.
I like cake, but pie is my.
And, yeah, we like pie.
And there's usually pies.
They're lovely desserts.
Everything on the table is good.
(42:13):
Everybody in my wife's family,they're all Italian Americans.
They all know how to cook.
They all take pride in their cooking.
There's just a lot of great food.
And I'm glad that I contributemy share.
Okay.
A question on the pie.
For the appropriate pies.
Where is the deciding pointbetween whipped cream, not Cool Whip,
(42:36):
but actually homemade whippedcream, and ice cream?
How do you decide?
Ooh.
So I give both options becauseI like ice cream on certain pies,
and I like whipped cream oncertain pies, and I think people
feel the same way.
So I have both available.
And then that is the question.
What do you want on top ofyour pie?
(42:58):
Our gang usually takes vanillaice cream, and I don't believe I've
seen whipped cream offered.
And I have to emphasize whatJeff was saying earlier.
The difference between CoolWhip and even real whipped cream.
What's the Ready Whip, whichis real whipped cream?
(43:19):
There's a real flavor andtexture difference between that and
making your own whipped cream.
And it's easy to do.
You buy whole cream orwhipping cream, dump it in your.
In a bowl, and get the blenderand just beat it until it's stiff
and it's.
And throw in some sugar, andit's just delicious.
And it's.
It's a much better flavor andtexture for making whipped cream.
(43:41):
But my wife baked some applepie for Thanksgiving, and we had
a bunch left over, and wedidn't have any whipped cream around
the house, and I put a dollopof sour cream on it.
And I'll tell you, sourcream's really good on apple pie.
Yeah, that would be reallygood on apple pie.
And she.
(44:01):
She puts vanilla yogurt on.
Huh.
How about you, Jeff?
I'm both.
We offer both.
I make my.
I buy heavy whipping cream,sugar, couple drops of pure vanilla
in it.
Oh, yeah.
(44:22):
I make it very thick, so it'snot quite butter, but it's very thick.
So it will stay.
Or we do.
We've got some great ice creamout here, and so we'll do Tillamook
or Umpqua, one of those brandshere, and, you know, you kind of
get torn.
If it's a fruit pie, mostlyit's whipped cream.
(44:45):
If it's a nut pie, it can goeither way.
So.
Like that.
Anyway, we got to get out of here.
We're over, and I don't want him.
David.
Have another stroke.
Meathead.
I hope you and Lou have awonderful Christmas.
Thank you, I'm sure.
And Leanne, you and John andthe girls and the grandkids down
(45:08):
there have a great Christmas.
And you, Jeff, and all your listeners.
And your cats and my catsaround here somewhere.
And your devoted listeners whohave learned so much from you over
the years.
Yeah.
Oh, my God, that's wonderful.
Remember our motto here.
Turn it, don't burn it.
Remember what Christmas is for.
Family, friends, sharingmeals, and give a little thanks once
(45:32):
in a while.
Until then, we'll see you next time.
Take care, everybody.
Barbecue Nation is produced byjtsd, LLC Productions in association
with Salem Media Group.
All rights reserved.
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