September 3, 2025 • 17 mins
This podcast episode delves into the profound connection between culinary experiences and personal history, as our guest, Meathead from AmazingRibs.com, recounts his formative encounters with barbecue and other beloved dishes from his childhood. He shares vivid recollections of familial meals that ignited his passion for cooking, particularly his admiration for ribs, which he first discovered at a cherished Chinese restaurant. The conversation then transitions to the nuances of cooking techniques, particularly the importance of achieving high temperatures for optimal stir-frying, an art that Meathead has perfected through outdoor methods that mimic restaurant conditions. Furthermore, the dialogue explores the evolving landscape of food shows and the desire for more instructional content that fosters genuine culinary education. Ultimately, we reflect on the communal and nostalgic aspects of food, emphasizing its integral role in shaping our identities and memories.
Links referenced in this episode:
Companies mentioned in this episode:
- Painted Hills Natural Beef
- AmazingRibs.com
Mentioned in this episode:
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:11):
Welcome to Barbecue Nationwith JT and Leanne.
After Hours, the conversationthat continued after.
The show was done.
Hey, everybody, it's jt andthis is a special version of Barbecue
Nation.
It is brought to you in partby Painted Hills Natural Beef.
Beef you can be proud to serveyour family and friends.
That's Painted Hills NaturalBeef, everybody.
Welcome to After Hours here onBarbecue Nation.
(00:33):
I'm JT this week withMeathead, my buddy Meathead from
AmazingRibs.com.
see, I got the.com in there.
So I. I conjured up a coupleof quick questions for you because,
like.
Oh, yeah, another one of yourdamn quizzes.
Yeah, sorta.
You said it yourself a couple,three years ago on this show.
(00:59):
You said a good interviewerwill always know the answer before
he asks the question.
Right.
And that's true for the most part.
And I tried to do that, butthese things I would not know.
So here you go.
Do you remember or have afavorite recipe or dish that as a
(01:21):
kid growing up that you just.
That mom or dad fixed and you loved?
Yeah.
And that's how I really cameto barbecue.
There were two of them.
About once a month, mom anddad would take us out, my sister
and me out to dinner.
And, you know, we had a coupleof favorite haunts, but my favorite
(01:45):
was the Chinese restaurant,the Golden Dragon.
And the Golden Dragon didChinese ribs.
And I fell in love with ribs.
Pork on a stick with, youknow, it was a char siu hoisin flavored.
Yeah.
Sauce with sesame seeds andmaybe some chopped scallions.
And I just fell in love with them.
(02:05):
And that's what prompted mylove of ribs.
And I later, when I was incollege, I went to the University
of Florida, which is inGainesville, not in Miami, which
is.
Miami is a suburb of New York.
Gainesville is.
It's still part of the Deep South.
(02:26):
Gainesville is still horsecountry and farm country and rural.
And there I met Y.T.
parker, this marvelous oldblack man who had a barbecue joint.
And the white kids didn't gointo that neighborhood.
And I went into thatneighborhood because I fell in love
(02:48):
with his ribs.
And he'd let me hang out atthe Pit out back.
And the pit was just concrete blocks.
And he and two or three of hisbuddies and his buddies were usually
drunk, were all sitting aroundout there grilling or smoking ribs.
And, man, I just fell in lovewith barbecue that way.
And the other thing, when Iwas a kid is one of the other restaurants
(03:12):
we'd go to would be a pizzajoint and I fell in love with pizza
and fortunately I married anItalian American who makes great
pizza.
And I've learned how to makepizza since.
And then one more, my dad, mydad would go out back and he had,
I don't think it was a Weberkettle, but it was a knockoff.
(03:33):
And he would do flank steakand occasionally do beef ribs, but
he would grill them, hewouldn't low and slow them.
Right.
And I just loved the flank steak.
And you know, he let me hangout with him at the grill, you know,
maybe 10 years old andoccasionally I think he'd let me
have a sip of beer and thatmight have cemented my relationship
(03:54):
with grilling.
And those were the flavors ofmy youth that really caught on.
And years later, dad was afood technology major at New York
University and he learned food technology.
So it runs in my blood, thescience and stuff.
And years later he opened abutcher shop and then years later
(04:18):
he opened a restaurant.
So I've been, you know,hanging around with food all my life.
I wonder how many goldendragons, golden pagodas, you know,
the restaurants there arearound, around the country like that.
Oh God, that, that, that,that's worth googling.
Yeah, there's probablythousands of them.
Yeah, I know we've got somewithin a nine iron distance from
(04:40):
here.
That where I live and, andthat's it.
I still love Chinese food.
Chicago where I live has amajor sized Chinatown and I think
I've eaten in most of therestaurants and there's some great
food down there.
I little secret.
It's not really a secret foranybody that knows me.
(05:02):
As much as we do barbecue andas much as I've done, you know, the
cowboy cook and all thedifferent things over the years and
cooked all these things.
Chinese food is my go to,especially when I, when I'm all by
myself.
My greatest fun thing in theworld, meathead, is to go to my favorite
(05:23):
Chinese restaurant which isabout 20 miles north of us.
And back in the days when weactually had newspapers, real newspapers
that were, had content inthem, you know, I would get two newspapers,
go sit in the bar, it was awell lit bar and have my lunch at
the Chinese restaurant andread the newspapers.
(05:44):
And that was like heaven to me.
Sorry, whack my mic.
But that.
And we don't really havenewspapers per se anymore that are.
I don't know how it is inChicago with the trib and stuff if
it's still big.
But out here the Oregonianslike you.
Line, your Oregonian was a classic.
No, they, I wrote for The Tribfor three years, a column about wine,
(06:09):
and it's just a shadow of itself.
The Sun Times has actuallygotten to be pretty good.
But if you like Chinese food,love it.
My new book, which I'm puttingthe finishing touches on, has a really
great technique for cooking itat home.
(06:31):
One of the problems withcooking Chinese food is that you
really, it really dependsheavily on the use of a wok, right?
And there are some features tothis bowl that make it an especially
good cooking device.
And part of it is, is that thebottom of the bowl is right over
the flame and it gets real hot.
(06:53):
But if you push the food upthe sides, it's, it's not as hot
and it cools.
So you can control temperaturethat way.
But your indoor oven rarelygets hot enough.
And, and, and you, and itreally needs to be hot because if
you take, say, slices ofchicken or beef and put some oil
(07:14):
in a wok and throw them inthere and try to, what's called,
stir fry them, right, thefirst thing that happens is the water
bursts out.
And now you're steaming orbroil or boiling the meat and you're
not frying it.
And you don't get the sametextures and flavors.
(07:35):
So to get the right texturesand flavors, you need really, really
high heat.
And you know how you get thatwith a charcoal chimney.
I do my Chinese cookingoutdoors on my Weber kettle.
I take my charcoal chimney.
Now, for those of you who arenot familiar with them, a charcoal
chimney is, looks like a bigoversized coffee can.
(07:57):
And you put charcoal in it andyou, and you light the charcoal.
And that's how you start thecharcoal for cooking on a charcoal
grill.
But it also confines thecharcoal into maybe a six inch diameter.
And if you fill that halfway,it's five or six layers of charcoal.
It's hot.
The top of that charcoalchimney is well over a thousand degrees.
(08:20):
That is Chinese restaurant temperature.
So I'll take my walk.
I'll start up the charcoal.
Kim Chin, get it, get it hot.
And put my wok on top of thecharcoal chimney.
And all this I set on top ofthe Weber kettle because I want the
ashes to be collected.
It's just a holder.
And I'll do my stir fry outdoors.
(08:41):
And I can do some really good stuff.
I can even do tofu on this thing.
It's, it's really a great way.
And I've, I go into greatdetail in my new book coming out
this spring on how to do this.
Don't worry, we'll be talkingabout your book.
Maybe not in this show, but inupcoming shows.
Okay.
(09:03):
Something that you made forLou and she gave you a thumbs up
on it.
That absolutely knocked hersocks off.
Lou's meathead's wife.
She likes a lot of what Icook, but we're both really critical.
(09:24):
No really nice dish last nightand it was really excellent.
And about a half hour later,it dawned on me because I was looking
at some recipes.
She used spaghetti in the dish.
It was a chicken stir fry.
But it dawned on me that awider noodle would have been better.
And so I told her and she,you're right.
You know, so we're constantlycritiquing each other and I, I need
(09:47):
this because I develop recipes.
I need somebody to say, trythis or do that.
I, I think she likes, I, I, Ithink her all time favorite of my
ribs.
She loves the pulled pork.
She's a big fan of brisket.
She loves your classicbarbecue cannon.
(10:08):
But you know, she, my, oh, Ido pastrami.
That's killer.
The recipe is onAmazingRibs.com I think she generally
likes most, but I, I make alot of mistakes.
I'm always experimenting and Ihave probably a 50, 50 record.
50% success and 50% failure.
Right.
And so we have a big stack oforder out menus sitting in the drawer.
(10:32):
Because, because if I'm tryingsomething, what's something I just
recently tried that failedmiserably and I can't think right
off the top of my head, but I,I'm, I constantly failing.
I'm constantly trying something.
And we sit down and we look ateach other and say, get the Chinese
restaurant menu.
Yeah, yeah, I know.
When, when I'm doing somethingfor Belly and I'll be sitting there
(10:56):
and I watch her and I go, howis everything?
I, I'm not fishing for a compliment.
I want an answer, you know,and she goes, oh, it's good.
And then, but when you takethe plate away and you see what's
left on the plate and all, andall the, the vegetables and the fruit
and the potatoes or what,they're all gone.
(11:17):
But the actual main course islightly picked over, then I know
I either have some work to door it's just not going to come back
in.
The, in the, Yeah.
I gotta tell you, she's thebetter cook in this house.
And I'm not saying that tobutter up because she's not listening.
She cooks, I would say, 75 ormore of the meals, and it's usually
(11:39):
improvisation.
She'd do great on these, youknow, TV Shows where they, you, you
open the box and there's abunch of weird ingredients in there.
She'd do great because shecan, she could just open the fridge
and grab some leftovers here,some fresh stuff that here, walks
out to the garden, grabs somevegetables, and then she whoops up
(12:00):
a great meal.
She's constantly doing that.
Last night was a good example.
We went to theater the otherday, and after theater, we went to
a restaurant and I had half achicken and I couldn't finish it.
So we brought home the chickenbreast that was left over last night.
She chopped it up and shemixed up a cream sauce and there
(12:20):
was some peas and somespaghetti and some other stuff, and
it was just delicious.
Oh, yeah, Maybe a linguininoodle on that.
Yeah, I wanted a fat noodle.
I wanted a, you know,stroganoff type noodle.
Stroganoff type.
Yeah.
That makes sense.
That makes sense.
Which actually leads me to mylast question.
It's kind of a new question inthe after hours, what do you.
(12:47):
What.
Would you change, if anything,about food shows on television?
And it can be the barbecueshow, it can be the dump and stir
shows, whatever.
I, I, I'm so old.
I go back to when Food Networklaunched, and when they launched,
it was great.
There was, it was aneducational show.
David Rosengarten, right, dida wonderful show where he was, he
(13:09):
showed you how to cook a dishand even Emeril, and I'm not a huge
fan of Emeril.
He did the same thing.
Most of the shows on the FoodNetwork were how to cook food shows.
And now they still have abunch of them during daytime, but
during prime time, you've gotall these competitions, and there's
(13:32):
some interesting ideas.
Some of these chefs have someinteresting ideas and concepts and
combinations, but you reallydon't get to learn how to cook a
recipe from Beet Bobby Flay orfrom Iron Chef.
No.
So, you know, I would like tosee more instructional cooking.
I want Brown.
(13:53):
Alton Brown and, and, andthat, you know, the Alton Brown show
is, is gone now.
I mean, you can get it inreplays on YouTube, but out now is
running competitions.
I guess that's what works for them.
And it's, it's too bad.
I know that they had me in toaudition for a show and they loved
(14:17):
it, but they, you know, theydeep sixed it because I'm old and
gray and they wanted somebodyyoung with spiky hair.
Yep, I know that deal.
I went through that with Fox.
So, yeah, it's, and I Didn'thave big enough boobs.
So, you know.
Anyway, bdad goldwyn fromamazingribs.com Go there, get your
(14:41):
information.
Also, if you're up for it andI recommend it, join the Pit Masters
club there.
There's lots of good stuffthere and there's reviews on different
products, everything fromgrills to oven mitts to thermometers,
whatever.
And there's a lot of recipeson there, too, that you can use.
(15:02):
So Meathead.
Thank you, my friend, as always.
I appreciate it.
It's always great hanging with you.
We have met face to face on arare occasion and those were fun.
We need to do it more often.
We should.
By the way, how are the Bearsdoing this year?
It's only preseason, but, youknow, how are the Bears?
(15:24):
We're very optimistic.
Of course we are.
Every year.
Yeah.
But the Bears got a newgeneral manager a couple of years
ago and he has proven to bevery clever and smart and he managed
to maneuver to get the numberone draft pick, which is kid called
Caleb Williams out of Southern Cal.
And he's the new quarterbackand he is showing great promise.
(15:46):
I mean, in the secondpreseason game this week, he threw
some really impressive passes.
Running against the grain,throwing on the back foot, 45 yards,
hitting the guy in stride.
I mean, yard.
Touchdown.
Yeah.
Yeah.
And he's also loaded up on abunch of other positions that were
(16:09):
weak with some other playersand there's still weakness.
I. I think there'll be aplayoff team.
How far they go, I don't know.
But there's unparalleledoptimism, more than I've ever seen
in Chicago.
So are you a Seahawks fan?
Not really.
(16:30):
You follow up pro team?
Oh, yeah, I. I follow.
I like Kansas City.
I do like to watch the Bears.
You know, I'm kind of aDetroit kind of guy just because
growing up on ThanksgivingDay, Detroit always played on Thanksgiving.
And then I think that was thefirst pro game I ever saw was Detroit
(16:52):
playing.
Playing the Browns or something.
So, yeah, there's a few of them.
I have my own thoughts aboutthe, about the Hawks.
It's not that I dislike them.
I don't dislike them.
It's.
It's.
They could have done betterfor a number of years, but they didn't.
So that's all.
(17:12):
I'll just leave it at that.
Anyway, good luck in Chicago.
That's.
I will do that.
I will come back.
Won't be this fall, but nextfall and I will come watch a Bears
game with you and we can havea good week.
Yeah.
All right, we got to get outof here.
I want to thank meathead againfrom AmazingRibs.com miss whipping
(17:32):
will be back in a couple of weeks.
Until then, go out, have somefun, have a good Labor Day, and remember
our motto here.
Turn it, don't burn it.
Take care, everybody.
Welcome to Barbecue Nationwith JT and Leanne.
After Hours, the conversationthat continued after.
The show was done.
Hey, everybody, it's jt andthis is a special version of Barbecue
Nation.
It is brought to you in partby Painted Hills Natural Beef.
Beef you can be proud to serveyour family and friends.
That's Painted Hills NaturalBeef, everybody.
Welcome to After Hours here onBarbecue Nation.
(00:33):
I'm JT this week withMeathead, my buddy Meathead from
AmazingRibs.com.
see, I got the.com in there.
So I. I conjured up a coupleof quick questions for you because,
like.
Oh, yeah, another one of yourdamn quizzes.
Yeah, sorta.
You said it yourself a couple,three years ago on this show.
(00:59):
You said a good interviewerwill always know the answer before
he asks the question.
Right.
And that's true for the most part.
And I tried to do that, butthese things I would not know.
So here you go.
Do you remember or have afavorite recipe or dish that as a
(01:21):
kid growing up that you just.
That mom or dad fixed and you loved?
Yeah.
And that's how I really cameto barbecue.
There were two of them.
About once a month, mom anddad would take us out, my sister
and me out to dinner.
And, you know, we had a coupleof favorite haunts, but my favorite
(01:45):
was the Chinese restaurant,the Golden Dragon.
And the Golden Dragon didChinese ribs.
And I fell in love with ribs.
Pork on a stick with, youknow, it was a char siu hoisin flavored.
Yeah.
Sauce with sesame seeds andmaybe some chopped scallions.
And I just fell in love with them.
(02:05):
And that's what prompted mylove of ribs.
And I later, when I was incollege, I went to the University
of Florida, which is inGainesville, not in Miami, which
is.
Miami is a suburb of New York.
Gainesville is.
It's still part of the Deep South.
(02:26):
Gainesville is still horsecountry and farm country and rural.
And there I met Y.T.
parker, this marvelous oldblack man who had a barbecue joint.
And the white kids didn't gointo that neighborhood.
And I went into thatneighborhood because I fell in love
(02:48):
with his ribs.
And he'd let me hang out atthe Pit out back.
And the pit was just concrete blocks.
And he and two or three of hisbuddies and his buddies were usually
drunk, were all sitting aroundout there grilling or smoking ribs.
And, man, I just fell in lovewith barbecue that way.
And the other thing, when Iwas a kid is one of the other restaurants
(03:12):
we'd go to would be a pizzajoint and I fell in love with pizza
and fortunately I married anItalian American who makes great
pizza.
And I've learned how to makepizza since.
And then one more, my dad, mydad would go out back and he had,
I don't think it was a Weberkettle, but it was a knockoff.
(03:33):
And he would do flank steakand occasionally do beef ribs, but
he would grill them, hewouldn't low and slow them.
Right.
And I just loved the flank steak.
And you know, he let me hangout with him at the grill, you know,
maybe 10 years old andoccasionally I think he'd let me
have a sip of beer and thatmight have cemented my relationship
(03:54):
with grilling.
And those were the flavors ofmy youth that really caught on.
And years later, dad was afood technology major at New York
University and he learned food technology.
So it runs in my blood, thescience and stuff.
And years later he opened abutcher shop and then years later
(04:18):
he opened a restaurant.
So I've been, you know,hanging around with food all my life.
I wonder how many goldendragons, golden pagodas, you know,
the restaurants there arearound, around the country like that.
Oh God, that, that, that,that's worth googling.
Yeah, there's probablythousands of them.
Yeah, I know we've got somewithin a nine iron distance from
(04:40):
here.
That where I live and, andthat's it.
I still love Chinese food.
Chicago where I live has amajor sized Chinatown and I think
I've eaten in most of therestaurants and there's some great
food down there.
I little secret.
It's not really a secret foranybody that knows me.
(05:02):
As much as we do barbecue andas much as I've done, you know, the
cowboy cook and all thedifferent things over the years and
cooked all these things.
Chinese food is my go to,especially when I, when I'm all by
myself.
My greatest fun thing in theworld, meathead, is to go to my favorite
(05:23):
Chinese restaurant which isabout 20 miles north of us.
And back in the days when weactually had newspapers, real newspapers
that were, had content inthem, you know, I would get two newspapers,
go sit in the bar, it was awell lit bar and have my lunch at
the Chinese restaurant andread the newspapers.
(05:44):
And that was like heaven to me.
Sorry, whack my mic.
But that.
And we don't really havenewspapers per se anymore that are.
I don't know how it is inChicago with the trib and stuff if
it's still big.
But out here the Oregonianslike you.
Line, your Oregonian was a classic.
No, they, I wrote for The Tribfor three years, a column about wine,
(06:09):
and it's just a shadow of itself.
The Sun Times has actuallygotten to be pretty good.
But if you like Chinese food,love it.
My new book, which I'm puttingthe finishing touches on, has a really
great technique for cooking itat home.
(06:31):
One of the problems withcooking Chinese food is that you
really, it really dependsheavily on the use of a wok, right?
And there are some features tothis bowl that make it an especially
good cooking device.
And part of it is, is that thebottom of the bowl is right over
the flame and it gets real hot.
(06:53):
But if you push the food upthe sides, it's, it's not as hot
and it cools.
So you can control temperaturethat way.
But your indoor oven rarelygets hot enough.
And, and, and you, and itreally needs to be hot because if
you take, say, slices ofchicken or beef and put some oil
(07:14):
in a wok and throw them inthere and try to, what's called,
stir fry them, right, thefirst thing that happens is the water
bursts out.
And now you're steaming orbroil or boiling the meat and you're
not frying it.
And you don't get the sametextures and flavors.
(07:35):
So to get the right texturesand flavors, you need really, really
high heat.
And you know how you get thatwith a charcoal chimney.
I do my Chinese cookingoutdoors on my Weber kettle.
I take my charcoal chimney.
Now, for those of you who arenot familiar with them, a charcoal
chimney is, looks like a bigoversized coffee can.
(07:57):
And you put charcoal in it andyou, and you light the charcoal.
And that's how you start thecharcoal for cooking on a charcoal
grill.
But it also confines thecharcoal into maybe a six inch diameter.
And if you fill that halfway,it's five or six layers of charcoal.
It's hot.
The top of that charcoalchimney is well over a thousand degrees.
(08:20):
That is Chinese restaurant temperature.
So I'll take my walk.
I'll start up the charcoal.
Kim Chin, get it, get it hot.
And put my wok on top of thecharcoal chimney.
And all this I set on top ofthe Weber kettle because I want the
ashes to be collected.
It's just a holder.
And I'll do my stir fry outdoors.
(08:41):
And I can do some really good stuff.
I can even do tofu on this thing.
It's, it's really a great way.
And I've, I go into greatdetail in my new book coming out
this spring on how to do this.
Don't worry, we'll be talkingabout your book.
Maybe not in this show, but inupcoming shows.
Okay.
(09:03):
Something that you made forLou and she gave you a thumbs up
on it.
That absolutely knocked hersocks off.
Lou's meathead's wife.
She likes a lot of what Icook, but we're both really critical.
(09:24):
No really nice dish last nightand it was really excellent.
And about a half hour later,it dawned on me because I was looking
at some recipes.
She used spaghetti in the dish.
It was a chicken stir fry.
But it dawned on me that awider noodle would have been better.
And so I told her and she,you're right.
You know, so we're constantlycritiquing each other and I, I need
(09:47):
this because I develop recipes.
I need somebody to say, trythis or do that.
I, I think she likes, I, I, Ithink her all time favorite of my
ribs.
She loves the pulled pork.
She's a big fan of brisket.
She loves your classicbarbecue cannon.
(10:08):
But you know, she, my, oh, Ido pastrami.
That's killer.
The recipe is onAmazingRibs.com I think she generally
likes most, but I, I make alot of mistakes.
I'm always experimenting and Ihave probably a 50, 50 record.
50% success and 50% failure.
Right.
And so we have a big stack oforder out menus sitting in the drawer.
(10:32):
Because, because if I'm tryingsomething, what's something I just
recently tried that failedmiserably and I can't think right
off the top of my head, but I,I'm, I constantly failing.
I'm constantly trying something.
And we sit down and we look ateach other and say, get the Chinese
restaurant menu.
Yeah, yeah, I know.
When, when I'm doing somethingfor Belly and I'll be sitting there
(10:56):
and I watch her and I go, howis everything?
I, I'm not fishing for a compliment.
I want an answer, you know,and she goes, oh, it's good.
And then, but when you takethe plate away and you see what's
left on the plate and all, andall the, the vegetables and the fruit
and the potatoes or what,they're all gone.
(11:17):
But the actual main course islightly picked over, then I know
I either have some work to door it's just not going to come back
in.
The, in the, Yeah.
I gotta tell you, she's thebetter cook in this house.
And I'm not saying that tobutter up because she's not listening.
She cooks, I would say, 75 ormore of the meals, and it's usually
(11:39):
improvisation.
She'd do great on these, youknow, TV Shows where they, you, you
open the box and there's abunch of weird ingredients in there.
She'd do great because shecan, she could just open the fridge
and grab some leftovers here,some fresh stuff that here, walks
out to the garden, grabs somevegetables, and then she whoops up
(12:00):
a great meal.
She's constantly doing that.
Last night was a good example.
We went to theater the otherday, and after theater, we went to
a restaurant and I had half achicken and I couldn't finish it.
So we brought home the chickenbreast that was left over last night.
She chopped it up and shemixed up a cream sauce and there
(12:20):
was some peas and somespaghetti and some other stuff, and
it was just delicious.
Oh, yeah, Maybe a linguininoodle on that.
Yeah, I wanted a fat noodle.
I wanted a, you know,stroganoff type noodle.
Stroganoff type.
Yeah.
That makes sense.
That makes sense.
Which actually leads me to mylast question.
It's kind of a new question inthe after hours, what do you.
(12:47):
What.
Would you change, if anything,about food shows on television?
And it can be the barbecueshow, it can be the dump and stir
shows, whatever.
I, I, I'm so old.
I go back to when Food Networklaunched, and when they launched,
it was great.
There was, it was aneducational show.
David Rosengarten, right, dida wonderful show where he was, he
(13:09):
showed you how to cook a dishand even Emeril, and I'm not a huge
fan of Emeril.
He did the same thing.
Most of the shows on the FoodNetwork were how to cook food shows.
And now they still have abunch of them during daytime, but
during prime time, you've gotall these competitions, and there's
(13:32):
some interesting ideas.
Some of these chefs have someinteresting ideas and concepts and
combinations, but you reallydon't get to learn how to cook a
recipe from Beet Bobby Flay orfrom Iron Chef.
No.
So, you know, I would like tosee more instructional cooking.
I want Brown.
(13:53):
Alton Brown and, and, andthat, you know, the Alton Brown show
is, is gone now.
I mean, you can get it inreplays on YouTube, but out now is
running competitions.
I guess that's what works for them.
And it's, it's too bad.
I know that they had me in toaudition for a show and they loved
(14:17):
it, but they, you know, theydeep sixed it because I'm old and
gray and they wanted somebodyyoung with spiky hair.
Yep, I know that deal.
I went through that with Fox.
So, yeah, it's, and I Didn'thave big enough boobs.
So, you know.
Anyway, bdad goldwyn fromamazingribs.com Go there, get your
(14:41):
information.
Also, if you're up for it andI recommend it, join the Pit Masters
club there.
There's lots of good stuffthere and there's reviews on different
products, everything fromgrills to oven mitts to thermometers,
whatever.
And there's a lot of recipeson there, too, that you can use.
(15:02):
So Meathead.
Thank you, my friend, as always.
I appreciate it.
It's always great hanging with you.
We have met face to face on arare occasion and those were fun.
We need to do it more often.
We should.
By the way, how are the Bearsdoing this year?
It's only preseason, but, youknow, how are the Bears?
(15:24):
We're very optimistic.
Of course we are.
Every year.
Yeah.
But the Bears got a newgeneral manager a couple of years
ago and he has proven to bevery clever and smart and he managed
to maneuver to get the numberone draft pick, which is kid called
Caleb Williams out of Southern Cal.
And he's the new quarterbackand he is showing great promise.
(15:46):
I mean, in the secondpreseason game this week, he threw
some really impressive passes.
Running against the grain,throwing on the back foot, 45 yards,
hitting the guy in stride.
I mean, yard.
Touchdown.
Yeah.
Yeah.
And he's also loaded up on abunch of other positions that were
(16:09):
weak with some other playersand there's still weakness.
I. I think there'll be aplayoff team.
How far they go, I don't know.
But there's unparalleledoptimism, more than I've ever seen
in Chicago.
So are you a Seahawks fan?
Not really.
(16:30):
You follow up pro team?
Oh, yeah, I. I follow.
I like Kansas City.
I do like to watch the Bears.
You know, I'm kind of aDetroit kind of guy just because
growing up on ThanksgivingDay, Detroit always played on Thanksgiving.
And then I think that was thefirst pro game I ever saw was Detroit
(16:52):
playing.
Playing the Browns or something.
So, yeah, there's a few of them.
I have my own thoughts aboutthe, about the Hawks.
It's not that I dislike them.
I don't dislike them.
It's.
It's.
They could have done betterfor a number of years, but they didn't.
So that's all.
(17:12):
I'll just leave it at that.
Anyway, good luck in Chicago.
That's.
I will do that.
I will come back.
Won't be this fall, but nextfall and I will come watch a Bears
game with you and we can havea good week.
Yeah.
All right, we got to get outof here.
I want to thank meathead againfrom AmazingRibs.com miss whipping
(17:32):
will be back in a couple of weeks.
Until then, go out, have somefun, have a good Labor Day, and remember
our motto here.
Turn it, don't burn it.
Take care, everybody.
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