Plumluvfoods on WICC ep 53 Summer Meats!

Plum and Jeff discuss some great summer meat cooking tips

Episode Transcript

Speaker 1 (00:00):
Come in and stallming a world sound, Jeff pull on
the mic, making hearts pound Jeff, Jeff Ware shotguns myself, Jeff.

Speaker 2 (00:13):
Dead in the background, making New be found, The Talk
Girls a Peace, the US Dead any Night, The Conversation Song,
the t and Bull, Mad Dishes, Street p su Tides,
These Jeff Springs, Multio nys so it soon a podcast,

(00:37):
ras chess get ready got me supping all forget rry
conversation So the fast say Sun on the knee, Chef.

Speaker 3 (00:52):
Fon in the list, and the rest. Oh yeah, general,
what's happening? Happy Saturday to you. It's plumb love foods
right here on WYC.

Speaker 4 (01:04):
You see the voice of Connecticut, excited to hang out
here today and spend some time talking about this wonderful
time of year that's called summer. And it's been pretty
hot outside. But the heat doesn't stop there. No, no, no,
there's never heat on your grill.

Speaker 3 (01:17):
Jeff.

Speaker 4 (01:17):
You haven't introduced you yet, You're just talking. They know
I'm here, Well do you think so?

Speaker 3 (01:22):
Yep? I feel all right. Well, maybe you're right in
the song they know I'm here. It's Chef plub Chef
Jeff hanging out with you. Here on a Saturday on WYC.
See you hope you guys are having a great weekend.
I hope you wout to dinner last night.

Speaker 4 (01:34):
I hope you support some of our great local food,
because we certainly are we h well, well, I guess
we can. We contribute to some of that local food.
How about that we contribute to that economy of local food.

Speaker 5 (01:46):
We attribute to the economy of local food. Wherever we are,
we shop local. Contribute, not a tribute, pay tribute to
local foods in every town that we go to. I
go right to the local market and I'm like, hey,
what's local.

Speaker 3 (02:05):
Whatever it is?

Speaker 5 (02:06):
What if it's like if you have a local aisle,
and usually they do, They're like, actually this end cap
right here all local ingredients?

Speaker 4 (02:14):
Is that by the scratching dent grocery store? I was
you ever seen the scratching dent aisle the grocery store.
It's the craziest thing ever.

Speaker 3 (02:21):
Who is a scratch and dent aisle in the grocery store?
I always there was always like that random there's like
that random section you walk by and you're like, yeah,
what it's like the fake golden grams?

Speaker 4 (02:31):
And I got like a little like weathered on top
of the box, and like a couple of deer cans
of black beans and some weird scrubber you put in
your in your dish sink.

Speaker 5 (02:39):
I don't know, Listen, I feel like that's a great
isle of to shopping.

Speaker 3 (02:42):
You know. I just don't think we should buy food
from the scratching dent aisle. That's all. I think.

Speaker 6 (02:46):
We should do a whole episode of scratching dent savory.

Speaker 3 (02:49):
We should a scratch and dent culinary competition.

Speaker 6 (02:52):
I love this.

Speaker 3 (02:53):
You have to shop from the scratching dent aisle or
from the dollar store.

Speaker 6 (02:57):
That's a plumb lum food.

Speaker 3 (02:58):
It's world premiere World. Yeah, it's gonna be awesome.

Speaker 4 (03:01):
Today, friends, we're talking all about grilling meats here in
the summertime, and we're gonna break it up a little bit.
We're gonna talk about this first break talking about chicken.
We're talking about grilling chair. It's simple, that sounds easy,
but I'll tell you what. It's the forgotten protein. Everyone
loves it. I'm telling you it's best. After that we
come back, it's gonna be all about grilling steak and
then grilling fish, and then we're gonna jump into our

(03:22):
final break to what you like to grill? We talked
on social media, put that out there to get a
question and got a lot of answers, a lot of responses.
So I think maybe Jeff and I can respond to
that as well and talk more about it. Cooking tips,
great recipes, you know, that's what you're getting here on
Plumbo Foods on a Saturday. Jeffy, I have a question
for you, though I don't we're taking questions yet, were we?

Speaker 3 (03:42):
Yeah?

Speaker 5 (03:42):
I think we should take just one question from the audience.
Anybody who has okay, young man in the front right here, Oh, hey,
are not you?

Speaker 3 (03:53):
No, I'm just kidding. Go ahead.

Speaker 6 (03:55):
What about pork and lamb? Are those steaks?

Speaker 3 (03:57):
Non't mean? Well?

Speaker 4 (04:00):
I guess we could touch on a little bit too,
But you know, I kind of think on I think
some people, I don't know, maybe are afraid grilling lamb
to some people can be intimidating, and maybe that's a
whole of their situation itself. Maybe we do like other
protein meat like grilly Meat Part two, where we're trying
to say please cut lolli chops, lollichop.

Speaker 5 (04:18):
You know, like like Lamb lolly chop, little little Lamb
New Zealand chops.

Speaker 3 (04:22):
Yeah, those are not hard to grill well.

Speaker 4 (04:26):
But some people don't know if they want. They want
to cook them, overcook them or undercook them or and
they're really expensive.

Speaker 3 (04:32):
How do you like them? I don't like.

Speaker 6 (04:34):
Lamb, but oh that's why. Okay, now I get it,
Now I get it.

Speaker 5 (04:38):
Plumb is producing this episode and there's no lamb or
pork because he doesn't like them.

Speaker 3 (04:43):
I come on, I love pork. Stop, don't play that game.

Speaker 6 (04:46):
He's like, don't you leave them? Leave pork out of
this conversation.

Speaker 3 (04:49):
Get crazy. Pork is amazing.

Speaker 6 (04:51):
Pork is amazing. Pork chops grilled pork chops, which.

Speaker 4 (04:53):
I always stay simple and just keep it simple for people,
because listen, guys, I think chicken is one of those
things that could throw on the grill and you forget
about it, like there's so many things you can do
with it to make an amazing chicken dish.

Speaker 3 (05:02):
Don't you agree? Listen?

Speaker 5 (05:04):
I love chicken in all its forms and grilling it
every single way, you know, on the bone, off the bone.

Speaker 3 (05:11):
I like it all cut apart, I like him whole,
sure and all on the grill too.

Speaker 5 (05:16):
I think chicken is it's it's just super versatile for
summer grilling season.

Speaker 4 (05:28):
Yeah, I mean, chicken is just one of those things.
I think everybody gets chicken, they throw on the grill,
and they just like get some chicken breast, throw them
on the grill, grill them.

Speaker 3 (05:34):
There's so much more you can do to it.

Speaker 4 (05:35):
And I want to start off, Jeffey with talking about
chicken and just saying, like, maybe expand your horizon a
little bit. Get chicken thighs, not chicken breast. That's all
I'm saying. Chicken thighs have so much more flavored them.
Come on back me up here, Jeffrey.

Speaker 5 (05:47):
I absolutely agree. I think I think chicken breast is
it as a place. It has a place, and I
think you know what it is. I think people who
are really health conscious tend to lean towards chicken breast
because there's less fat on it. But I think a
flavor wise, like pound for pound, you're gonna love a
bite of chicken thigh over over a piece of chicken breast.

Speaker 4 (06:09):
It's just I mean, once you grill it, even though
you're talking about the fat content of it, like it's
really when you grill it, most of that fat's gone.

Speaker 5 (06:15):
Anyway, Yes, and no, I mean there's there's a lot
of like intermuscular fat and on a chicken thigh sometimes especially.
I mean, in my opinion, a good chicken thigh has
a lot of fat on it, and I don't like
to trim too much of it off when I'm grilling.
I don't know about you, but I kind of like
it when it gets crispy for sure, you know, chars
up on the sides and stuff. I think that's probably
the best part of chicken thighs in my opinion.

Speaker 3 (06:35):
Yeah, one hundred percent. But I still think that a
lot of that fact goes away when you're cooking out
of that heat. I mean directly some of this. But
like it's not as fat as you think it is,
is my point.

Speaker 5 (06:43):
No, No, definitely, And but I think that's fat is
what gives you flavor. Like if we blindfold people in
the studio and we give them a bite of each,
they're gonna tell us, I mean, pound for pounds, people
are gonna be like, whoa that whatever number one was
is the one.

Speaker 3 (06:54):
Yeah, it would have been chicken thie. But yeah, I
mean this are just the best way to go in
my opinion. Now, but let me ask you this, Jeff.

Speaker 4 (07:01):
So, if you're grilling thighs or breast, whatever you're grilling,
what's like your go to It's last minute? I gotta grill,
you know what's the last What are you? Are you
salt and peppering? How are you marinating? What are you
doing to make it?

Speaker 3 (07:12):
Oh? Oh? What am I? So?

Speaker 6 (07:14):
I think I have a lot of flavored oils.

Speaker 3 (07:16):
You can buy them.

Speaker 5 (07:17):
You can buy like a roasted garlic oil, you can
buy basil oils. You can buy all sorts of oils,
curry oil, stuff like that. So I'll take a flavored oil,
I'll take some salt and pepper, and then I'll take
a spice that kind of goes along with that flavored oil.
So if it's a basil oil, maybe I'll throw a
little bit of powdered garlic and some like toasted onion
powder and salt and pepper and a little bit of like,

(07:37):
you know, more dried basil or something on there with
the basil oil.

Speaker 3 (07:41):
You dry the dried baseel dosn't just overpower it, I
don't think so.

Speaker 5 (07:44):
I mean, I don't think you should over use it.
And I'm a big fan of taking dried herbs. You
sprinkle a little bit in your hand, and I like
to really crush it almost to a powder in my hand,
and then yeah, that pulls the actual natural oils out.
That's what you're saying exactly, and I think exactly. And
I think a lot of people overlook that when they're
season stuff. Like you said, it overpowers because they'll just
take like a tablespoon or whatever and just throw it

(08:04):
in there and not think about how it's gonna work.
Where really a teaspoon will go. Like, if you're gonna
use a tablespoon of fresh herbs, you should use a
teaspoon of dry herbs.

Speaker 4 (08:13):
Yeah, it's it's a much smaller amount, and you should definitely,
as we say, you know, for lack of a better way,
smush it into your hands.

Speaker 3 (08:19):
That's how you get the better.

Speaker 5 (08:20):
Yeah, especially grind it even you know, if you have
a mortal and pestel and you don't want to have
you know, bare pause like me, and you wanted to
be like a you know, a like a gentleman, you
can you know, very sophisticatedly grind it in your mortal
and pestel.

Speaker 3 (08:32):
Sure, you know, then fresh. I just always prefer fresher.

Speaker 4 (08:34):
But I think if you're gonna use something like a basil,
you know, you should finish it with it like grilling. Grilling,
you know, fresh basil is not a good times It
chars and burns as gross.

Speaker 3 (08:43):
No, But I think you make a good point right there.

Speaker 5 (08:44):
I think there's there's time for herbs fresh herb, and
there's time for dry herbs. And I think in marinades
and stuff like that, like I want, like you said,
a quick marinate. I like, I want to bring out
flavor as fast as I possibly can. That's why I
think a little bit of the dry herbs. And then
if you're gonna fit sh like I said, like you
just said, like after I sliced it up and I
was going to put it on a plate to serve it,
I might take a little fresh basil and chiffing on it,

(09:06):
you know, which is like a.

Speaker 6 (09:07):
Really fine yeah.

Speaker 5 (09:08):
You know, you kind of roll the leaves and you
slice it as thin as you can, and it almost
looks like little basil hairs and you just kind of
sprinkle that down the chicken on top of it, and
then now all of you have like a basil chicken
and it wasn't you know it takes what do you think,
fifteen minutes twenty minutes total together.

Speaker 3 (09:23):
Most gttle scooze lemon on it. You're good to go.
Oh there you go.

Speaker 6 (09:27):
Always finish with a little lemon.

Speaker 3 (09:29):
Yeah, that's sue. We could do a whole show on
lemon and what we want.

Speaker 5 (09:32):
Or you know, I love to use just other vinegars.
I love to finish with just a touch of vinegar.
We'll just balancing out that a city at the end
of what you're looking to do here. Absolutely, you know.

Speaker 3 (09:39):
I think that.

Speaker 4 (09:41):
One of the things I kind of go by in
my brain and I teach people about cooking or do
a cooking class. I'm like, when you're talking about herbs,
if it's got a woody stem, you can probably cook
with it.

Speaker 3 (09:50):
If it does have a woody stem, you can finish
with it. Does that make sense?

Speaker 4 (09:54):
Yeah, I guess rosemary lavender time like you can. You
can you can cook with that and probably be okay.
You know, it has flavor enough oils. But if you
try to grill something like a cilantro leaf, it's not
gonna work.

Speaker 5 (10:05):
Yeah, Lavender is one of those things you have to
be nuanced with. I love lavender, Yeah, I do too,
I just don't think, uh, I think all those flour
flavors rose water, you know, orange blossom, lavender.

Speaker 3 (10:18):
Again, I'm going to make a few. Yeah, I'm just.

Speaker 5 (10:21):
Thinking those those uh, those floral flavors always kind of
get me, like sometimes people put too much of them
in there, and all of a sudden it tastes like
have a bathroom smells to me? Okay, well, well you
know what I mean, like that like potpourri kind of yeah, yeah,
you get that.

Speaker 3 (10:35):
Oh say that again, pot potpourri? Is that how it's
really supposed to be said? I think so pot popourri
if you look up the spelling pot popris. I don't know. Maybe,
I mean I might be. I'm not.

Speaker 4 (10:44):
I don't feel as confident with that as I normally
would have other things. I would say top ten percent.

Speaker 3 (10:49):
Yeah. Uh so I want to go back and stick
with chicken though.

Speaker 4 (10:51):
So we're talking about simple grilling and cooking, so one
of the things can also do with chicken, breast, chicken, thighs,
whatever you got and you're cooking last minute. You know,
my wife does us all the time. One of the
best marinates in the world for her, and it happened.
It works really really quickly, give it half an hour.
Ranch dressing on chicken breast with salt works like a
champion on the grill. Yeah, and it adds a lot
of flavor and that extra fat content kind of gets

(11:13):
in there. It really just adds it's flavor. And that's
one of her go to is when I'm not at home,
when she's cooking chicken for the girls. It's like she'll,
you know, put it in a bag with a little
bit of you know, ranch dressing in salt, and then
grill it straight from there.

Speaker 3 (11:24):
But listen, that makes total sense to me.

Speaker 5 (11:27):
We love Alabama Comeback sauce, which is very similar to
almost like a ranch dressing, just different season things. Less
herb and I love to put a little of that
on chicken marinated chicken in that In fact, that did
it holds a huge event last year with the chicken
breast marinated and it was fantastic.

Speaker 4 (11:42):
It was just like it came out so good. Yeah,
no doubt about it. And it holds up great, and
it's just one of those things that it adds a
lot of flavor. But in saying that, you know, salad
dressings can be your best friend when it comes to
chicken breasts. You know, you can get so much flavor
by just even you know, a salad dressing you have
in the fridge. You know, one of the best marinades
in the world, in my opinion, is the old wishbone
Italian dressing. Like if you don't have anything else, sports

(12:05):
some of that on your chicken.

Speaker 3 (12:06):
Let it sit. Boy. It comes out delicious every time.

Speaker 5 (12:09):
Yeah, yeah, absolutely. You gotta be careful with some of
the dressing. Some of the dressings are a little sweet.
If you use too sweet of addressing, could sometimes burn
if you're gonna throw it to the grill. But uh,
Italian dressings, wishbone robusto what I'm talking about, right, Oh, absolutely,
I use it all the time. That's like the standard
New York State Fair chicken. And like the firehouse, you know,

(12:29):
like the Saturday Firehouse, the barbecues on the big pits,
almost all those are marinated in some sort of Italian dressing.

Speaker 3 (12:37):
And I mean there's a New York speed You ever
have a New York State Speedy You know what that is?

Speaker 2 (12:42):
Uh?

Speaker 5 (12:43):
I uh, It's like a marinate. It's like a specific
like kind of Italian dressing marinate that They yeah, yeah,
it's it's it's interesting, it's it's it's really it's good.
It's really really good. They you gotta leave it in
there for a few days and it picks up. It's
like certain flavor and I think they put egg in
it or something that helps it like turn like kind
of golden when it cooks. It's yeah, it's really it's

(13:04):
all over upstate New York.

Speaker 3 (13:06):
That's a big thing.

Speaker 5 (13:07):
I don't know about Connecticut. Like Hunters use it like
that kind of a marinate. The on venison a lot too.

Speaker 4 (13:11):
I want to talk a little bit also about not
to cut you off there, but made my brain work
and kind of going a million miles an hour here.

Speaker 3 (13:18):
Barbecue chicken.

Speaker 4 (13:20):
A lot of people they're gonna coat it in barbecue
sauce and throw it in the grill and keep putting
barbecue sauce on it.

Speaker 3 (13:26):
That's going to burn and that's what happens, you know, Yeah,
and it gets burned and charred. And listen to some
people like that burn chart thing. That's fine. I think
a little bit that is fantastic.

Speaker 4 (13:34):
Yep, your best bet I think for me personally is
to make a great barbecue sauce.

Speaker 3 (13:38):
Keep it on the side.

Speaker 4 (13:40):
If you really want to add some of that, you
can mix it a little bit of water, put it
in ziploc bag with your chicken, and then kind of
marinate in that. But thinning it out helps tremendously for
marinating it. Obviously, don't forget your salt, very very important.
But using a dry barbecue rub to start, in my opinion,
on an indirect heat, you know, on a grill, it's

(14:00):
how you make the best Barbiae chicken. Then you finish
it with that sauce, you know, brush it on there,
let it charm up a little bit. Don't let it
cook the entire twelve minutes you're cooking your chicken, but
you know, maybe the last minute and a half put
some on there. That I think is how you get delicious,
fantastic barbera chicken.

Speaker 3 (14:13):
Jeffie, Yeah, I'll tell you how I do mine.

Speaker 5 (14:16):
I learned from shout Out Brenda down in North Cakilaki,
this woman who taught me in her trailer beautiful barbecue chicken.

Speaker 6 (14:24):
She made some of the best I've ever had.

Speaker 5 (14:26):
And what she did is just take whole chickens, cut
them up, bone in, and she would take barbecue sauce,
probably like a cup to a sauce.

Speaker 3 (14:34):
Pot and shettles like the Kraft barbecue sauce.

Speaker 5 (14:37):
I don't even remember whatever she had down there, whatever
it was, And I've done it now with barbecue sauce.

Speaker 6 (14:42):
I've made tons of barbecue sauces I've bought.

Speaker 5 (14:45):
Take that, put it right into the pot, fill it
with put your chicken in there, fill it with water,
bring it to a boil, turn it off, let it
sit with a cover on it for about, you know,
till it cools enough to be able to pull it out.

Speaker 3 (14:59):
Pull it out.

Speaker 5 (15:00):
We'll pad it off real well, dry it, oil it up,
grill it, and then do the same thing you said
with the brushing it and it uh, it makes sure
it's all the way cooked through. It adds a little
bit of flavor in it, and it like just kind
of builds the whole thing and it ends up being
like fall off the bone barbecue chicken, you know, especially

(15:20):
I like to cook barbecue like boiled it.

Speaker 6 (15:22):
Yeah.

Speaker 3 (15:23):
Yeah. She brings it to a boil and it lightens
up the skin and the skin would get super crispy.

Speaker 4 (15:27):
A second was slowed down. So when you do that,
is she is anything in the waters this season? And
is she cooking it all the barbecue sauce?

Speaker 3 (15:33):
Okay?

Speaker 5 (15:33):
And she can all the way through? Yeah, we cook
all the way through. It would be like, I mean,
I'm sure, I think, I think you boil it. I
I tend to boil it for like ten or fifteen
minutes and then cover it and let it sit for
whatever it's like an hour, just sit on the back
of the stove, coverlet it cool, and then.

Speaker 3 (15:47):
Just pull it out. You just mark it on the
grill basically.

Speaker 5 (15:50):
Well no, then you grill it like until it's nice
and crispy, and like you know, I like to grill
a little lower heat. I don't like to blast my
grill a lot until I'm like, I mean, steaks, I
like to mark and to put a crust on stuff,
and we talk about that later. But chicken, I tend
to like to go a little bit lower and slower
with it because I like to be able to really
render all the skin down and I like crispy chicken.

(16:10):
And then I don't I won't add barbecue sauce to
mine until the skin's rendered.

Speaker 4 (16:15):
Enough, yeah, because you start putting sauce on it and
then you lose all your crispiness out of it, and.

Speaker 5 (16:19):
Then you lose all your crispiness and you lose all
the you know, then you get like a flaccid skin
level in between the two. You know, sometimes gets you know,
it gets all soaked up with the barbecue sauce.

Speaker 3 (16:28):
But it's not good.

Speaker 6 (16:29):
It's like it just becomes like a to me, it's
not a good mouthfeel.

Speaker 3 (16:33):
Yeah.

Speaker 4 (16:33):
No, I'm just I guess I'm just kind of hung
up on the whole boiling it ahead of time and
then like it's gotta be overcooked, is isn't it?

Speaker 3 (16:40):
No, try it.

Speaker 5 (16:41):
I'm telling you it's great. It's like, uh, I mean,
think about boiling.

Speaker 6 (16:47):
What's your ma call it?

Speaker 3 (16:48):
Boiling? What's your McCall doesn't help me? Chicken wings? Okay, Okay,
I guess so, but then you deep fry those. That
kind of makes sense to me, But I guess I
gotta try. I'm gonna try this. I'm gonna try this
sounds right. I like the idea of it, like the
concept of it, because when you cook something like that,
it does tip pick up a lot of flavor.

Speaker 5 (17:05):
Telling you it's so good, and then it falls off
the bone. It's almost like slightly braized, so you're almost
infusing you know, moisture to it. So then when you're
grilling it, you're just grilling it. Chrispin up the skin
enough and they're you know, slathering it and barbecue sauce,
which adds another level of moisture to it. And then
once that tightens up on it, the inside super moist.

(17:25):
The outside is a little crispy and like lacquered. All right,
I'm gonna make it for you. I'm gonna make it
for you.

Speaker 3 (17:32):
It a go.

Speaker 4 (17:32):
That sounds great, and I want to touch you before
we go to break. Something else we should talk about
here is bobs. Chicken kebobs. What a great way to
use chicken and make something delicious out of it. A
quick public service announcement. If you're using bamboo skewers, soak
them in something flavorful overnight. Put them in bourbon, put
them in beer, put them in even white wine.

Speaker 3 (17:52):
Something so the sticks don't burn. Very very important. You
know what I do add flavor.

Speaker 5 (17:56):
You know, you can skewer your chicken the night before
and put them in a iron overnight within this hewer
like you know, and that that's that's one way that
I do it. And it uh, you know you're soaking
your soaking your chicken and you're soaking your sticks at
the same time.

Speaker 3 (18:12):
Yeah, that's great.

Speaker 5 (18:13):
That put them in a big two gap by those
big two gallons ziplocks.

Speaker 4 (18:16):
That's a great I just worry about the sticks poking,
you know, poking a hole in the ziplock bag.

Speaker 3 (18:20):
But you got to make sure you don't go all
the way through the last one.

Speaker 6 (18:22):
Put a little top on it, maybe a little onion
or something. Yeah.

Speaker 4 (18:25):
And then now when you serve your kebabs, Uh, you
serve them off? Do you take the kebab off thebab? I?

Speaker 3 (18:33):
I love a kebab, And when I take a kebab,
I pull it right.

Speaker 6 (18:35):
Off the skewer before I serve it.

Speaker 4 (18:38):
And when do you add vegetables to your cababs? Or
do you like a vegetable kebab and a chicken kebab?

Speaker 3 (18:43):
Yeah?

Speaker 5 (18:43):
So what I like to do is I do some
vegetable kebabs separate and then.

Speaker 3 (18:46):
I do separate separate.

Speaker 5 (18:48):
It's so much easier, Yeah, for me, it's a lot easier,
becau I'm gonna pull it all off anyway, And I
think sometimes the veggies don't cook as well as the meat.

Speaker 3 (18:55):
The time it's it's it becomes confused. I just get
charred and the meat gets not.

Speaker 5 (18:59):
Yeah, And I'll even go this far. I go all
one veggie on each skewer. Wow, you know, so I'll
like stacks like the onions. I try to cut the
onions really really similar shaped, and I stack them down
the skewer. In fact, I'll then take the skewer and
shave it a little with my nose, Yeah, to make
sure that they're.

Speaker 6 (19:16):
All nice and even you're a psycho.

Speaker 5 (19:19):
Yeah like, because then it grills and it gets charred,
even on all sides of the onion. So then when
you pull it off and you add that to your
flat bread or whatever you're gonna serve it with.

Speaker 3 (19:28):
People love my kebabs.

Speaker 4 (19:30):
Cababs are great and that's a great way to make
a dinner for a lot of people. It feels very festive.

Speaker 3 (19:33):
In summary.

Speaker 4 (19:34):
You know, I'll tell you one of the best things
you can do for your cabab, and you're gonna get
your best cabab in the last ten minutes here I
get Harisa, which is as it's like a pepper of sauce.
It's not super spicy. Yeah, And you can take that.
You can mix it with the pinch of brown sugar.
You can mix it a little bit of ketch up
if you just take it up. If it's a paste,
you can add a little bit of water to it
and salt. Make sure you season they never season enough,

(19:56):
and just use that to brush out of your kebabs
as they're cooking.

Speaker 3 (19:58):
Like love it.

Speaker 4 (19:59):
You pull the same thing as barbecue sauce, brush it
with it, and then you can use the same sauce
on the side of the plate as well. So I'll
actually put a little puddle of the sauce on the
plate when I put the kebabs down, Yeah, and so
it kind of sits in there, and then finish it
with a little bit of cilantro and lemon bro Harresa
kebabs are the best.

Speaker 5 (20:14):
Yeah, No, Haresa's amazing Middle Eastern Moroccan. And I believe
spice that that's so good.

Speaker 1 (20:20):
You know.

Speaker 5 (20:20):
One thing before we go to break, I really want
to just get out. There is a whole chickens on
a beer can.

Speaker 3 (20:25):
Oh, let's go real.

Speaker 5 (20:27):
I mean, this is a summertime treat to me. I
just rub them in a barbecue spice inside and out.
I take a beer can, crack it, pour half out,
put a shot of whiskey or something in there with
that beer. Throw it on top of the can, put
it on the grill in direct heat. Just turn it
up one side, put the chicken on the other side,
and just spin it a little bit every like twenty
minutes until.

Speaker 3 (20:47):
It's yeah, sides falling off the chicken. It's just everyone
crazy for a beer can. And it gets that great
flavor too, which is just fantastic, which we all love.
So yeah, beer can chickens definitely when you don't need
to buy one of those crazy beer can chicken holders
for your grill. You don't need you don't need that.
They make these machines or I don't even call a
machine whether I've done. Yeah, absolutely, listen, it all sounds great.

Speaker 4 (21:12):
We're talking grilling, we're talking chicken, we're talking steak and
fish and you name it, we're talking about it here
on Plumblove Foods Today. Uh, if you missed any part
of this break and you want to go back and
check it out, very very simple. Just go and get
where anywhere you get your favorite podcast. That's where you'll
find Plumblove Foods. Of course, there's over three four hundred episodes.
Now it goes way way back. You can see it.
You're checking out Plumblove Foods. Right here a w I
see the voice of Connecticut and we come back.

Speaker 3 (21:33):
We're talking steaks. Stay right there.

Speaker 4 (21:34):
It's grilling season and Plumb and Jeffy are talking all
about grilling meats. And for goodness sake, buy some chicken thighs.
Make yourself happy, right, come on, Jeffrey, tell them chicken thighs.

Speaker 3 (21:43):
Chicken thigh, chicken thighs. The truth, the Treuet song about it.

Speaker 4 (21:47):
There it is, stay right there in bone in, bone
in always stay right there with right back.

Speaker 3 (22:15):
Plumb the Foods. On a Saturday here on Wy.

Speaker 4 (22:17):
You see the voice of connecticuts chef plump Chef Jeff
sitting in here with you, hanging out talking all about
summer meat, grilling, protein grilling.

Speaker 3 (22:25):
Is it bad to say protein? Like the most people
not say that, that's just a chef thing. I think
people who work out say it. They're like, oh, pro
need more protein. But I want to be like, oh,
I'm protein you here today. Bro, it's summer protein. It's
summer protein grilling. But like, I guess that was kind
of weird to say protein. You sound exactly somebody that
we know. Yeah, it's pretty hilarious.

Speaker 4 (22:47):
Yeah, so uh anyway, friends, the good news, my friends,
is that we are talking all about grilling proteins, and
we just covered chicken. Gave a bunch of tips and
kind of some a few hacks you got there with chick,
and some of them are very very simple. But one
of the biggest hacks I say with all your protein
grilling is make sure you don't grill it cold. Now,
what are you talking about, chef, Take your meats out

(23:10):
of the refrigerator and.

Speaker 3 (23:11):
Let them come to room temperature a little bit first.

Speaker 4 (23:13):
I'm telling you it makes the biggest difference in the world,
and you'll be more accurate on your readings when you
go to cook it, particularly when you're cooking steaks.

Speaker 3 (23:18):
Jeffy. Truth. Truth.

Speaker 5 (23:21):
Unless you were going like you're like a black and
blue fan where you want that thing to be like
right in the middle and it's hammer it on the
outside with like super hot heat. Uh, that's fine to
keep it cold, but otherwise I'm with plumb all day long.
Like when we used to work on the line, I'm
sure you did too. We would pull out a handful
of steaks at the time and have them, you know,
on a tray ready to go to be seared, so

(23:42):
they weren't ice cold.

Speaker 3 (23:43):
Absolutely perfectly. You could cook a better yeah, absolutely, more control, yeah, yeah, absolutely, And.

Speaker 6 (23:49):
Don't be afraid if you're going to cook it, to
pull it out.

Speaker 5 (23:52):
For an hour is not crazy. No, it's not gonna
hurt anything. It's not gonna kill it, you know. I mean,
I wouldn't put it in the sun, but it's okay
to like, yeah, that's probably fine to be honest with
you for an hour.

Speaker 4 (24:02):
So here's the thing it is. But I'm just saying, like,
you know, so you'll hear people, there was a thing
back in the day. I want to talk a little
bit about teperature. We're gonna talk about stakes. I want
to talk to temperatures here for a few minutes. You know,
back in the day, people would always be afraid of
you know, when you cook a protein, like, oh, make
sure you cook it to well done or you're gonna
get sick. Or something like that, and then for a
while that pertained to ground beef in particular. Let me

(24:24):
explain what I'm talking about here, and it's pretty common
sense when you think about it. So ground beef would
just take all these you know, leftover scraps and smaller
parts and things like that, and it gets all ground together. Right,
So the inside or the outside of the meat. Now
that comes the inside of the meat. So most of
the time, most of your food born illnesses are on
the outside, right, They can't really get on the inside

(24:47):
unless you grind it up. Now it's all mixed together,
which is kind of what the problem was. So for instance,
what I'm saying here is like Jeff was talking about
leaving the steak out even if your steak does get
some sort of food born illness, and it won't, but
if it did, you're it's going to be on the
outside of the steak and you're going to grill it,
and that grilling is going to destroy that pathogen for
it even bothers you.

Speaker 3 (25:06):
So, now, can you get that.

Speaker 4 (25:08):
Sort of stuff on the inside of the steak. Yes,
that's when the terrible word rot occurs, when things start
to kind of break down and it starts to really
go bad. That's when that that can get on the
inside because you're you're now you know, permeating that that
outside layer and getting that in there. So you know,
even things like you know, I know Jeff wants to
bring up pork too, but you know, grilling pork medium
rare is not going to hurt you for the most part.

Speaker 5 (25:29):
You know you're going to be okay, you know, especially
if you know where you're getting your pork.

Speaker 4 (25:33):
I mean, you know, and this day and age too
is not the scary, but I mean having finding a
pig with trickenosis is really hard to do these days. Yeah,
I would say that, you know, now wild pig, like
if you're getting wild boar or something like that store
somebody who hunted that, definitely for sure, cook to the tenth.
But everything else I think I'm with plumb medium rare

(25:53):
is not going to kill you. I come from the
air of being scared of pork, so I like mine
a little bit on closer to medium. Well, if I'm
going to have it a little rare or on the
rare side, yeah, I prefer medium. I think on mine,
I like the chew of it, and I feel like
it has more, you know, just juicy or more flavor.
It's one of my you know, I think pork is
fantastic for that, but I want to focus on steaks here.

Speaker 6 (26:13):
So yeah, I'll tell you.

Speaker 4 (26:15):
Now, as a chef who worked a grill station for
a very very long time when I was younger, we.

Speaker 3 (26:24):
If you order your steak well done, we hate you.

Speaker 4 (26:26):
That's all I'm saying. I don't mean it like, we
don't hate you personally. I'm sure you're a great human,
but a well done steak is kind of like, what's
the point.

Speaker 5 (26:33):
I mean, yeah, it does. It kind of feels like
you're cooking for a child, right, particularly if you have
a really nice steak. If you're serving really nice steaks
and someone's like, can I get that well done?

Speaker 3 (26:43):
It's upsetting.

Speaker 6 (26:44):
Also, don't ask for ketchup. No, No, that's that's so hurtful.

Speaker 5 (26:49):
When someone's like, oh, the table twelve that got the
Porterhouse for two is asking for ketchup, and you're like,
it's on cream spinach, it has beautiful cipolini, balsamic onions,
it's it's it's.

Speaker 3 (27:04):
A perfect dish, Like, yeah, they'd like some ketchup, like
a it's You're right, it's heartbreak. It's heart wrenching, you know.
But with steaks themselves, I do appreciate a good steak sauce.
I'm not gonna I don't have to have it. It's
not always have it.

Speaker 4 (27:20):
But that Peter Luger steak sauce that you can get
in the refrigerator section at your grocery store is some
of the best steak sauce there is.

Speaker 3 (27:26):
I think it is. Yeah.

Speaker 6 (27:28):
No, I love a steak sauce too.

Speaker 3 (27:29):
All the times. It's a time and place for me,
you know.

Speaker 4 (27:32):
Not all the time, but sometimes, you know, if I'm
having a really delicious steak though, like a like a
piece of wagu or something like that, or you know,
I'm not gonna do it then. But if it's a
Tuesday night and I'm grilling some skirt steak, I might
have a little sauce with it.

Speaker 5 (27:43):
Sure, Yeah, it really just depends. I mean, I you know,
I dance at a little a one here and there too,
you know, a steak burger.

Speaker 3 (27:49):
Yeah, yeah, of course, I thought, there's no problem they
want on something. I think it's delicious too. So let's
talk about steaks a little bit here.

Speaker 4 (27:56):
I think one of the fun things about steaks that's
happening these days is all the cuts that we as
chefs know and love have now become just just that
you see them all the time now, Like you know,
a skirt steak used to kind of be like a
very cheap piece of meat, and now it's crazy expensive stuff.
Up there, Kanya another one that is a delicious cut
of meat. It's expensive now. I feel like the more

(28:19):
and more h fanfare a cut gets, you know that,
the harder it is to find these days, and it
gets more expensive and more expensive every single time.

Speaker 3 (28:28):
Jeffy.

Speaker 6 (28:29):
Yeah, well, you know, supplying demand is the reasoning behind that.

Speaker 5 (28:32):
But that's just as it becomes more popular and more
people want it, and it just becomes more expensive because
there's only so many on a cow. You know, every
cow only has sure two cuts of these cuts we're
talking about.

Speaker 3 (28:43):
Some people have one, like a tri tip's only one
per animal.

Speaker 6 (28:45):
Yeah, see that's crazy.

Speaker 3 (28:46):
There you go.

Speaker 4 (28:47):
It's so again, that's another cut of meat that used
to be very inexpensive, now it's crazy expensive.

Speaker 3 (28:51):
Yeah.

Speaker 6 (28:52):
Hangar steaks, we're another one that used to be super cheap.

Speaker 5 (28:54):
Now it's it's a it's definitely come up quite a bit,
but it's they're all these are all great cuts of
meat to These are all great cuts for you know,
some some cuts, to me and I think are more
for marinating and.

Speaker 3 (29:07):
Some cuts are just for salt and pepper. That's a
really good way to put it. Let's talk about a
steak marind here for a minute and just decide what
you think. So, for instance, the other day, I did
a beautiful skirt steak at work, okay, and I took
a bunch of herbs in the gardens, some young garlic
and not age garlic, young garlic, and olive oil and lemon,
and I threw it all in the blender and chopped
it all up, and then I took half of it

(29:28):
and porter on the steak let.

Speaker 4 (29:28):
It's sitting in it for an hour, and then I
grilled it and it came out unbelievable. Use of that
sauce at the end too, to put over top of steak.
Very summary, very bright, herbaceous, that kind of thing going on.

Speaker 3 (29:40):
Delicious. Yeah, I mean, in my opinions, it.

Speaker 5 (29:46):
Sounds great, worked great. I mean for cheap cuts to meat,
I go for the flank pallatti you know, I go
right in the old flank Pallatti marinade. It's a classic marinade.
It's a it's like a coffee poison situation, and it's good.

Speaker 6 (30:04):
It's really good.

Speaker 5 (30:05):
It's like I take a cup of cup of espresso,
about a third to a half a cup of poison sauce,
about a quarter cup of soy sauce, a little bit
of vinegar. I like to grind a little bit of
ginger into it, a little bit of garlic, maybe a
little bit of brown sugar, depending on the steak I'm
doing and how long I'm going to be grilling it,
because you don't want it to burn. And then obviously

(30:27):
salt and pepper, and you know pepper. This is the
thing people say, don't put pepper on your steak before
you grill it. I know a lot of people are
afraid of it becoming bitter. I think in certain marinades
and in certain situations, I find it to be delicious.

Speaker 3 (30:44):
Well, you keep it wet, you're good, then exactly that's
gonna work.

Speaker 4 (30:47):
But I also, I mean, when you're cooking steak, you
got a delicious New York strip or a filet, you
don't need to do a bunch to it. You know,
a little bit of olive oil, heavy salt, you know,
a nice hot grill and I that we set up
in the first segment too about indirect heat. Keep one
side of the grill nice and hot and one side
with nothing on it. It gives you more control over
your grill at that point. But you know, heavy salt,

(31:11):
olive oil, and then I'll see the steak off on there.
Then to finish it, I'll put it on the the
the non you know, hot side, my indirect heat side,
and then I pull it off and rest it. As
it's resting, I'll take that fresh crack black pepper and
just coat it with it. So I say heavy handed
on salt on purpose because of what happens is when
you put something on the grill lot that salt falls off.

Speaker 3 (31:30):
So you even finished with it too. But yeah, I mean,
salt is the best friend when it comes to steak.
You have to salt your steaks. You have to salt
your steaks one more time. You have to salt your steaks.

Speaker 5 (31:39):
Absolutely, absolutely, steak steak needs salt for sure. I mean,
unless you're going to finish it with a crazy amount
of rock salt. But I think even then you want
to start it with some salt. I mean, that's how
you're gonna get your crust too, right like that? That
really trust, uh, and that's what everybody loves. Like you know,
when you get a piece of meat, you want that
mired reaction that that well, you know, we all carmel

(32:01):
the rest of the world calls carmelization on a steak.

Speaker 3 (32:04):
It's not what it is.

Speaker 6 (32:05):
Plumb will point that out immediately.

Speaker 3 (32:07):
Uh, but it is.

Speaker 5 (32:11):
Listen, listen when you're the top, it's a it's a
it's a it's a cross to bear, isn't it.

Speaker 3 (32:15):
You like my random color? You like it? Listen, this
is a bird that I have to carry.

Speaker 5 (32:22):
Okay, I know, man, and it has to come everywhere
with you. My heard it's on your back. We got
to that's be your first tattoo. We'll let you guys
know when I'm I'm on food networking here very very soon.
And h I said that several times to some people.
I was like, Nope, doesn't caramelize. That's my ard reactions.
But so there's a difference between charing a steak and

(32:44):
getting the myard reaction on a steak. Uh, you know,
And I think it's really important to understand your grill
and know your heat levels when you're cooking certain steaks too,
because if you're going to marinate a steak, like with
the marinade that I mentioned, it's a little bit sweeter.
That hoison has a lot of sugar in it, you know,
if you're adding a little bit more sugar to it,
sometimes it can really come together and burn on a

(33:07):
grill if you have it up too high. You know,
that's that's a steak. That's a steak. Marinate that I
might go like medium low over for a little while
and maybe finish over the very high heat and then
and then take off.

Speaker 3 (33:17):
You know, I don't know what do you.

Speaker 4 (33:18):
Think about people talk about I guess for a couple
of years ago was kind of a thing reverse searing.

Speaker 6 (33:22):
I mean, oh, huge fan.

Speaker 4 (33:24):
But it's not like it's that hard of a difficult
thing to do, you know, it's not. No, it's not
a I would even venture to say, I wouldn't call
it a technique like it's not hard to do.

Speaker 5 (33:33):
Listen, I it it first of all, absolutely not hard
to do. Reverse year sounds complicated, but all it all
it is is slow cooking your meat for a little
while until you bring it up to the perfect temperature
that you need it at. Maybe whatever it is you
put it in. You can do this in a two
hundred degree oven. You can sowveat it. You could, you know,

(33:56):
you could smoke it. I do it all the time.
Shout out Rectech. I got the Rectech dual fire. I
slow cook it on one side, and then I have
the other side that has the burn box right underneath
where I see it on. It's had that sear station.
I crank that side up. I'll smoke it on one
side to a certain temp, and then I just throw
it on the sear side right when it comes up
to that temp and get it all crusty on the outside.

Speaker 3 (34:15):
I'll serve it.

Speaker 6 (34:15):
It's the best steak.

Speaker 5 (34:16):
It comes out amazing, and you have more control, and
you don't have that weird eye in the center of
your steak. You know, sometimes if you're cooking like a
whole full a or you're cooking something, if you don't
cook it slow to get the temperature all the way through,
it's kind of harder.

Speaker 6 (34:33):
To not overcook the outside.

Speaker 5 (34:36):
I have the inside kind of get pinker and pinker,
and then sometimes it's like a rare little spot in
the center. It'll carry over to a certain spot, but
then it's rare in the middle. You know, it's like
you can control that better with the reverse seer.

Speaker 3 (34:48):
I understand that works.

Speaker 4 (34:49):
And then also one of the things you can do
to control that, like we said mentioned before, is you know,
taking the steak out half hour ahead of time and
let it you know, don't cook it from refrigerator col
It's very important.

Speaker 5 (34:57):
Oh yeah, I think that honestly. That's that's a huge tip.
When you're cooking meat. Yeah, I couldn't agree more. Grilling, searing,
whatever you're doing to it. It's like like let it
come out, you know, like treat it like butter. Like
you wouldn't cook with freezing cold butter unless you're making
something short.

Speaker 3 (35:14):
You know, you want to have bred at room temperature
for most things. What's your favorite your favorite? Who?

Speaker 5 (35:21):
That is a hard one, man, That's like asking me
my favorite type of pizza. I don't even know. It's like,
I I love it all so much. Beef is so
good to me, like the smell.

Speaker 4 (35:34):
Of you gotta pick one, you gotta pick one. You
only have one in the rest of your life. One's
type of steak.

Speaker 3 (35:39):
Oh that's a crime.

Speaker 6 (35:42):
That's a crime.

Speaker 3 (35:43):
You get one, Jeffie, what's it going to be? Oh,
hold on, let me think. Oh you gotta pick it now.
Go This spinalis spinales. What you gonna tell about? What
that is? Like?

Speaker 5 (35:59):
The deck, the outside cap to the ribbi. You know
that that's separate. That's that's surrounding the eye on the
whole ribbi, that flap that comes off. It's just a
really versatile.

Speaker 3 (36:10):
Piece of meat.

Speaker 5 (36:10):
If you if you could get that piece of meat
for the rest of your life, with that bit of
fat that's still connected around the eye on it, you
could smoke it and make it into a bacon substitute.

Speaker 6 (36:21):
Wow, you go, you know, And I really love that
cut of meat.

Speaker 3 (36:25):
It's just so delicious in so many different ways you
can eat it anyways. Fair, fair, you know, I I
could go a little bit more basic, you know, than
you are here on this. You know.

Speaker 4 (36:35):
I love a good ribbi. I love probably one of
the few chefs in the world that enjoys the flaming.
Most chefs are like flames, boring, it's boring.

Speaker 3 (36:42):
I like a good filet.

Speaker 6 (36:44):
I love a filet, but I didn't want to. You said,
I get the one choice.

Speaker 3 (36:47):
You told one one. Yeah, I mean a lot of pressure.

Speaker 6 (36:49):
You just named two great steaks.

Speaker 1 (36:52):
You know.

Speaker 3 (36:53):
I like that seventh rib ribbi. That cut is delicious
as well. But I'll tell you what if I had
to pick, If I had to pick, I.

Speaker 6 (36:58):
Think seventh rib ribbi.

Speaker 3 (37:00):
Tell me what that is.

Speaker 4 (37:01):
It's called the butcher's cut. It's the one the butcher's
always save for themselves, and they're butchering up the ribs.
It's a smaller ribbo it's and the seventh rib it's
on the bottom, and it's, uh, it's delicious.

Speaker 3 (37:11):
It's like thick and like with a smaller like a yes,
it's yes, it's so it's a little bit thicker, but
it's surrounded by this fat cap which keeps it. And
it's just as for the butcher's cut. The butcher's rabbi.
They'll show you. It's the seventh on the seventh rill.
They might they might have it, they might save it themselves.
But had a butcher teach me about that? It was
It's delicious. That's a pro tip. I love that. That's

(37:33):
great about it.

Speaker 4 (37:34):
But I think if I was gonna pick Man and
it's gonna be a little I don't know. I think
I'm gonna take the good old zero by one uh
New York strip, and I'll tell you why.

Speaker 3 (37:45):
Incredibly versatile. You can do a lot with it.

Speaker 4 (37:48):
A good New York strip is to me has still
has like the chew to it, but it also has
a fat and the flavor. It's a delicious cut of meat.
It's easy, it's simple. You can do a lot to it.
You can use it for a lot of different applications
as well. Yeah, it takes seasoning great and you can
I don't know. I just if I'm going simple, I'm
gonna say a New York strip because it's easy.

Speaker 5 (38:08):
All right, I'm gonna read. I need to give you
a answer now. Yes, I have to give you a
new answer.

Speaker 3 (38:13):
So should should we get in the dolorrey and go
back in time? No?

Speaker 5 (38:16):
No, we're not going to go back in time. You
just gave seven answers. I can get the one I
gave one New York stapt No, you tell unfair?

Speaker 3 (38:24):
What do you mean?

Speaker 5 (38:24):
I named a few things and then I could pushed
me with a lot of pressure and then I said spinalis.
And now I have to redact spanealis because you said
so much that I have to.

Speaker 3 (38:32):
We're just trying to sound cool when you said spanals,
you don't know, I love.

Speaker 5 (38:35):
I was trying to think of what the name of
that piece of meat was, and then I thought of it.

Speaker 3 (38:39):
It was okay, so what is it? Go? All right?

Speaker 5 (38:42):
So I would say the entire one, the entire Rihabi
section belly included.

Speaker 3 (38:49):
No, no, no, one can buy that in the store.
Give me something people can buy in the store. But
they said, I get one cut. Yeah, so that's one
cut that everybody gets. If you went to everybody can buy.

Speaker 5 (38:59):
If you went to our friend Matt storch at Or
at Saga Talk Provisions, I bet you can get that.

Speaker 3 (39:07):
He'll probably take care of you. That's right, I bet
you can get that. What would you do with this cut?

Speaker 5 (39:11):
Well, I would take the belly off and I would
obviously hear it and make bacon. And then I would
take the all the intercontinental fat that I found and
I would cook that down and make a little tallow
Because this is my only cut of meat that I
am only allowed to cook and eat it. And so
then I would take the steaks and I would leave
them bone in and I would cut them bam, big

(39:33):
giant fat.

Speaker 3 (39:34):
Steaks, and I would hang on to them.

Speaker 5 (39:35):
And then I would take the other one because I
get too because it's one cow, you know, you get
that cut of beat on both sides. And I take
the other one, and I would make the bacon, but
I would take all their whole piece, wouldn't touch any
of the fat on it, And I put it in
the dry age and I let it sit for about
forty five to ninety days interesting, and then clean it
up and enjoy that dry age deliciousness, get.

Speaker 3 (39:57):
A little funk on it.

Speaker 4 (39:58):
Oh and by the way, dry age, or going back
to the first break you're talking about where how meats
and things like that can go bad, the dryg is
a great example of that. You know, the outside of
that steak is gonna get kind of funky, but what's
underneath there is delicious.

Speaker 3 (40:12):
Yeah.

Speaker 5 (40:12):
Now, when you say when we say funky, it's it's
a controlled rot. So if your steak smells rotten, it's
not good.

Speaker 3 (40:23):
And if it gets.

Speaker 5 (40:24):
Green and like yellowy mold things and it looks not
it just looks not like dry meat just gets darker
and darker and gets like crustier and crustier, and sometimes
you'll see a tiny bit of white mold on it. Yeah,
but it should never you know, be rancid smelling. It
should always smell that like uh that like earthy dry

(40:45):
age meat smell.

Speaker 3 (40:46):
Yeah. Control that moisture, and that's kind of the key thing.

Speaker 5 (40:49):
Yeah, controlling the moisture, controlling the temperature and making sure
there's enough wind around it so that it doesn't sit
and get like a damp on any sides. You can
build a dry ag or out of an old refrigerator
with humidity control, temperature control and uh a fan and
you know you can. You can plug all those things
into it great retroact it and take care of it

(41:10):
that way, and it's it's all right, super super easy.

Speaker 3 (41:13):
So we've got about how much time we got here.
We've got about three minutes here. I'm gonna give you
a quick summer recipe with a steak, and jefferally give
you one too. We're gonna get short and sweet. I'm
gonna go first, Jeffy go.

Speaker 4 (41:23):
Mine is gonna be getting flat iron steaks, delicious, great
cut of meat, very delicious.

Speaker 3 (41:28):
Tender, awesome cut.

Speaker 4 (41:30):
You're gonna grill those flat iron steaks and then as
when you finish them, give you a little salt, and
then you're gona finish them with pepper.

Speaker 3 (41:35):
Of course, if we spoke about.

Speaker 4 (41:37):
As they're resting, I want you to take a piece
of chrebriso, some schalat and garlic and render that cherriso
down in a pan with a little shalatte and garlic
in that pan as well.

Speaker 3 (41:47):
Then we're gonna take a bunch of herbs.

Speaker 4 (41:48):
We're gonna get a bunch of parsley, We're gonna get
a bunch of cilantro, We're gonna get a bunch of
even Yeah, I try to stay from the basil, the
basil and overpower, but you can use that uh and
some beautiful sun gold tomatoes and you're gonna cook them
all in the pan together with the so and the
garlic and the herbs, and then you're gonna slice up
those flat iron steaks on a plate and you're gonna
pour that mixture right over top of it. It is
one of the most delicious things you're gonna taste the summer,

(42:10):
I promise you.

Speaker 3 (42:10):
And don't forget. Finish it a little bit of flaked
sea salt and some black pepper. I'm telling you.

Speaker 4 (42:14):
Oh, and as you're cooking those tomatoes down, you have
to deglaze it a little bit of sherry vinegar.

Speaker 3 (42:18):
Oh. That sounds amazing, bro, sounds amazing.

Speaker 5 (42:21):
It's a winner, I mean, all right, quick, a fun
summer thing. All right, boom. Take that marinade I was
talking about earlier, the flank Bollatti marinade. You're gonna throw
it on your steak in the morning. You're gonna go
to work. When you come home that night, you're gonna
take out your steak. I like to use a nice
strip steak with that. Throw the strip steak in that

(42:41):
marion and take it out. Throw it on my medium
hot grill. Cook it about three four minutes each side.

Speaker 3 (42:47):
Take it off.

Speaker 5 (42:48):
I'm gonna slice it against the grain, nice and thin.
Then I'm gonna take it. I'm gonna put it on
top of a little quick noodle bowl with some slice gallions,
and I'm gonna sprinkle some four cocky or some sesame
seeds on top of it.

Speaker 6 (43:01):
Absolutely delicious.

Speaker 4 (43:03):
That all sounds pretty good too, man. I think I
would be completely down with all of these things. Whoa
came in came in hot there, I'd be pretty excited
about all this stuff. I mean, steaks are one of
those things I think that are. You know, we tend
to cook more of in the summertime, you know, especially
on the grill. So get out there and get a
good steak. I'll tell you what. Try some of the
CUFFE talked about today. Try that flank steak. Excuse me,
not the flank stick. I can't stand flank stick, skirt steak,

(43:24):
flat irons a Pekanye. We'll talk about that too at
some point. These are all great cuts of meat, easy
to grill, comes out delicious, and you know even a
try tip you can get now too, which you can
probably beat your whole family with the trichip.

Speaker 3 (43:35):
It's delicious, So give it the try.

Speaker 4 (43:37):
Jeffy cooking steak is great, and salt over salt oversalt,
trust me, and don't forget, friends, to let that meat
sit at room temperature for.

Speaker 3 (43:45):
A little bit before you cook it.

Speaker 4 (43:47):
Going in cold, it's going to be hard to finish
on the grill properly. Yeah, that's the friends, that's our
steak tutorial.

Speaker 3 (43:53):
That's what we're doing.

Speaker 4 (43:53):
You're checking out Plumb the Food's Live with Chef Plumb,
Chef Jeffy right here on the voice of like at WICC.

Speaker 3 (43:57):
Stay right there and we come back. We're grilling fit.

Speaker 7 (44:25):
Stay pepper cold, Cheff Clowns on the crill, Jefferies in
the fall, Andy for cane rial Genesee. There's no need
to rush shit.

Speaker 3 (44:44):
Saturday. It's a good day to belive. It's a good day.

Speaker 6 (44:57):
He live.

Speaker 3 (45:08):
Really on a Saturday. Love Love Foods. I mean, you know,
a day of the weekend as clear as the song
tell you all about it. This song is hilarious, Jeffrey.
Do we talk to them about this? Do they just
send songs now?

Speaker 5 (45:28):
First of all, there's another verse that I think it
has to do with me cooking. It just kind of
hurts that you're not gonna play.

Speaker 3 (45:34):
But oh, I'm sorry. Well fun it's so good. I mean,
I don't know how I feel about this song.

Speaker 4 (45:41):
It's I don't know, Plumb Love Foods right on w
I you see the boys of the Connecticut Chef Chef
jeff hanging out with you and friends. We're talking all
about grilling proteins and meats today and listen. If you've
missed any part of this program and you want to
catch up or find it, you can get it anywhere
you find your fine podcasts out there, whether it's you know,
Apple or Spotify or you all places.

Speaker 3 (46:00):
That's where you can find these episodes and catch up
if you want.

Speaker 4 (46:03):
I'm still little, I gotta talk to you, gonna talk
to our boss over there at ICC because our shows
are not listed on the website, and they should be.

Speaker 3 (46:09):
Don't you think, Oh, yeah, that's hurtful. I know it
hurts a little bit.

Speaker 4 (46:13):
There's a great picture of me finding a giant squid,
but not not the episodes you just download, which should
be there.

Speaker 6 (46:21):
Friends, that's not the link. Maybe just click on the
giant squid.

Speaker 3 (46:24):
I didn't try that. Maybe I should.

Speaker 6 (46:26):
Yeah, it could have be it, So friends, I tell you,
I uh.

Speaker 4 (46:30):
We spent the first break here talking about chicken, the
second break talking all about steak.

Speaker 3 (46:35):
You know why why'd you make the noise? You said?

Speaker 1 (46:39):
So?

Speaker 3 (46:39):
You just thought you grumble grumble at me?

Speaker 6 (46:41):
Well, that's my it's my signature.

Speaker 4 (46:42):
I find out it's your signatures. Think you're working on
a lot of signature things on this show.

Speaker 6 (46:46):
Jeff some have some sounds and some crutch words that
helped me through.

Speaker 4 (46:51):
All right, But before we talk about one of my
favorite things to grill out here in the summertime, I'm
about to throw Jeff a curveball as knows that's coming.
But uh, which is gonna be seafood by the way,
because grilled seafood is incredible. We're gonna get all onto that,
especially here in New England. I mean, come up with
better than that. Oysters, scallops, I mean, you name it,
we got it. It's amazing. But Jeff, you've got a
big event tonight, man hatman out here in the Hamptons.

Speaker 3 (47:12):
I do are you talking about? Just give us a
couple of minutes on it.

Speaker 5 (47:15):
Uh, yeah, yeah, absolutely, it's I'm working with Big Sky
Social Club, our buddy Chip and my buddy Tom and
the Ladies is the brand for their farm, and we're
just having a really cool.

Speaker 3 (47:29):
Barbecue.

Speaker 5 (47:30):
It's basically just a big barbecue event where people are
hanging out. We have, you know, Mexico coming to play
some music and there's going to be a bunch of
cool people there. There's a few dispensaries from Lyon that
are going to be there serving up people. We have
a bunch of free samples being passed out and a
whole bunch of like awesome food. I'm just grilling a
bunch of chicken we talked about earlier, marinated chicken breasts,
grilling them off, serving them with some salsa verde. We

(47:52):
have a beautiful potato salad, a beautiful pasta salad with
like some smoked tomatoes and some pickled peppers, and then
a bunch of grilled veggies.

Speaker 3 (48:01):
So how do people get involved in this?

Speaker 4 (48:02):
I know it's the invite only type situation, but how
can people if they want to be a part of it,
how can they get invites to come to this fun
event like this.

Speaker 5 (48:08):
Well, they can follow us on Big Sky Social Club
on social media, and then off of that there's RSVPs
off of our page and basically RSVPs, I mean you
get to go. Yeah, Well, if you RSVP, you joined
the club and then we'll let you know. I mean really,
it's we try to let most people come, but we
we have certain numbers. We're only allowed to have about
one hundred and fifty people, you know, because of the town.

(48:30):
So it's a it's a private event. Also, it's not
open to the public and that's that's a well, what
a fun event.

Speaker 4 (48:36):
That's the thing to be a part of, because I
feel like your social clubs are kind of becoming a
thing right now where it's like you kind of sign
up and kind of be a member's or a situation.

Speaker 3 (48:42):
Yeah.

Speaker 5 (48:43):
Yeah, and I mean it's only going to get better
and better and better. We're just starting out again and
we're just kind of building it up. But we're going
to start off some really cool musical guests that are
not going to be around anywhere else, and it's going
to be, like I said, one hundred and fifty people
with great food, great weed.

Speaker 3 (48:58):
Great wine winery is going to be there with us.
They're donating.

Speaker 5 (49:03):
I'm gonna have rose, and I think there's gonna be
a Sevenue Blanc there that's going to be served from
lib which are really great guys. They're coming to hang
out with us, and like I said, we're just gonna
be jamming looking at art.

Speaker 3 (49:13):
Now, I'm not a part of the social club, but
can I still come?

Speaker 6 (49:16):
Absolutely? Well, you're you're my best friend of theutonic life partner,
so of course you can go.

Speaker 3 (49:20):
All right, Well, this sounds great and again.

Speaker 4 (49:22):
If you want information on that, just look up Big
Sky Social Club on social media and we'll give you
all the links and you can get there and go
check out this event. It's gonna be a lot of fun.
It's happening tonight, Saturday night.

Speaker 3 (49:31):
What times? It start six and it ends at ten pm,
so it's even late night. That's great.

Speaker 4 (49:37):
Yeah, yeah, six to ten. Big Sky Social Club. Go
find them on social media. It's gonna be a fun event.
Go check them out, and maybe, if you're lucky, you
get to meet Chip quickly.

Speaker 3 (49:45):
Yeah.

Speaker 6 (49:45):
Absolutely, Chip's gonna be there.

Speaker 3 (49:46):
He's awesome.

Speaker 4 (49:47):
And Jeff, you'll be there throwing down to our friend.
Chef Dan will be there, a couple people be ahead.

Speaker 5 (49:50):
Yeah, and the spice Man is going to be in
the building. It's gonna be awesome. I'm super excited.

Speaker 3 (49:54):
Is it in the buildings outside?

Speaker 5 (49:55):
Well, it's gonna be a like we call the Castle,
which is one of our biggest events spaces and then
also side and then you know, we're gonna have some
of the sculptures lit up. It's gonna be really beautiful night.
It looks like God's really shining on us. We're gonna
have some sun, it's gonna be low, humidity, high eighties.
This sounds great weather, great the food.

Speaker 3 (50:11):
I want to bring some people with me.

Speaker 5 (50:13):
Oh come, I'm telling you the sunset with the sculpture
field is absolutely amazing. You don't realize you're in the
Hamptons where it's a beautiful. There's a horse farm, we're
connected to the polo fields. I mean, it's a really
really really magical place. So join the sex club, get
out there with us, join us up, you know, go
see Jeffy, you see Jeffy throwing down. It's gonna be
a lot of fun. Big Skuy social club.

Speaker 4 (50:32):
Find um on social media, get all the information there,
sign up r s VP and find these events because
hopefully it'll be more than this.

Speaker 5 (50:38):
Absolutely right, absolutely yeah yeah. Moving forward, I think we're
gonna start doing them a few times a month. We're
gonna try to keep it going all year.

Speaker 3 (50:45):
Excellent.

Speaker 4 (50:47):
To get back into our grilling segments here, I want
to talk more about seafood grilling, and seafood grilling is
one of those things I think some people are afraid of.

Speaker 3 (50:54):
Jeff Yes they are. I'm not.

Speaker 4 (50:57):
I don't think you are either, But like for me,
I think there's just a few things in the world
that aren't as good as a delicious grilled stripe. Bass
stripe pass is one of those fish. It's nice and firm,
it holds up to the grill. You can you can
mark it up and it's not gonna hurt anything. It's
not going to fall apart on you as long as
you grow it properly. And I think that's one of
the key things when you're grilling seafood on a you know,

(51:18):
on a grill. Obviously, you know, I stick with the
same indirect heat you know method where you have one
side and it's the hot one side.

Speaker 3 (51:25):
It's not.

Speaker 4 (51:26):
But what I'm gonna do here is I'm not going
to move that fish. Once I put on the grill,
I'm not going to move it till it tells me
it wants to be moved, you know what I mean.
And the way it does that if it's if you
go to flip it or move it and it's still
it's sticking pretty you know hard, you can't lift it.
Let it sit for another you know, thirty seconds. You'll
be surprised quickly it comes off the grill.

Speaker 5 (51:43):
Then it's absolutely true. You gotta let you gotta let
your food tell you when it's time to go. That
kind of is the truth for almost all of it, right,
all foods on the grill, you put it down. You
can't mess with it too much, you know, I know
you want to get the beautiful hatch marks, you want
to get those diamonds on it. You want to bring
out your meat and you bring out fish. Yeah, like
you gotta let it sit long enough to get that

(52:04):
my ard reaction to happen, for to release from the grill.
I mean, one way to help with that is to
make sure your fish is dry, dry, dry, and put
a little oil on it and then put it down
on the on the grill.

Speaker 4 (52:17):
I'm so glad you said that, because I have a
tip for everybody when you're grilling fish or cook fish.
Solow foods tip. Let's go this is this is one
of the ones that I learned from Jamie Oliver. Actually
take your fish out of the refrigerator and put it
on some paper towel and sprinkle a little salt on
it and let it sit. That salt pulls access moisture
off the fish and you'll see it it'll start to

(52:38):
like have a little drop it's on top of the fish, right,
and it firms it up so you can hold up
to the grill even better.

Speaker 3 (52:43):
So right before you cook it, take it to paper towel,
dab the top of it, then season it how you
want it, put it on the grill.

Speaker 4 (52:47):
But firming it up with a little bit of a
salt before you cook it. Man, it's a life changer.
It's a game changer.

Speaker 3 (52:53):
When you cooking that fish, it'll hold up on the
grill so much better. Yeah, that's absolutely true.

Speaker 5 (52:57):
In fact, a lot of really good, great restaurants the
brine their fish for like an hour before they even
get ready to put it out, just to do that,
just to tighten it up just a little bit. They'll
put it in like a cure, like a like a
like a higher salt sugar Brian, to just do exactly
what Plump said. It just kind of pulls out all
that extras moisture, tightens it up, and then when you

(53:17):
go to cook it, it's gonna stay a little tighter.

Speaker 3 (53:19):
We hold the shape.

Speaker 5 (53:20):
Yeah, it holds the shape a little better. It's much
it's gonna be a little firmer, and it's a great tip.
That's it that's a great but also make sure he
said paper towels. I can't say it enough dry, dry, dry,
then a little oil.

Speaker 3 (53:32):
Yeah, no doubt about it. And that makes a big,
big difference in the question.

Speaker 2 (53:36):
There.

Speaker 4 (53:37):
Clean grill helps to no doubt about it. I want
to talk a little bit about the drying parts. So
what happens is if you don't particular scallops, we'll talk
of scalps or other fish as well. Yeah, my stair squeaky.
I want to drive me crazy. Sorry, So you want
to really dry because here's why. Here's what happens if
you if you don't have it really dry and you
go to put that sear on there to get that

(53:57):
mird reaction that color where people call calmation, which is not.
It's called the mild reaction.

Speaker 3 (54:03):
To get that on there.

Speaker 4 (54:04):
Though, if that fish or those scalps or whatever you're
doing has too much moisture in them, guess what happens.
It now doesn't see her. That moisture is keeping it
from being hot enough, right, so it actually steams and
when you steam, it's not good.

Speaker 3 (54:17):
Right.

Speaker 4 (54:18):
So that's why pulling a excess moisture is very very important.
Give them nice and dry, very very important. So please, friends,
when you're cooking fish out there on the grill, get
it nice and dry. It makes the biggest difference in
the world. And I'll tell you what.

Speaker 3 (54:29):
You're watching all of these Food Network shows or these
competition shows.

Speaker 4 (54:32):
It's a mistake people make all the time. They don't
dry their fish before they cook it.

Speaker 5 (54:36):
No, it's absolutely true. And if you don't want to
dry your fish, I'm going to throw one out there.

Speaker 3 (54:40):
I don't think.

Speaker 6 (54:40):
I don't know if pl how you feel about this.

Speaker 5 (54:42):
But you know, before I was a chef, and before
I really knew how to cook fish well, my go
to move for fish would be to take some tinfoil.
I would take the fish, I would skin it, I
would chunk it up. I would crush some garlic. I'd
put it in there. I take some butter, I'd put
it in there. I take some lemon wheel, I put
it in there. And then I'd wrap the foil up

(55:02):
real tight and roll up the sides, and I cranked
the girl up real high, and I'd throw it on
there and I would just cook it for a while
until everything inside became kind of like.

Speaker 3 (55:11):
A little sauce and it would chart a little bit and.

Speaker 5 (55:14):
Then I'd open it up and it would be like
this lemon, garlic, you know, hal abit or whatever.

Speaker 3 (55:19):
Fish.

Speaker 4 (55:20):
You didn't realize you were doing it. You're doing a
classic French method called and populotte, and that's why you're
cooking a fish, but you didn't know you were doing it.

Speaker 6 (55:26):
No, but pouch, yeah, on the grill. That's great.

Speaker 3 (55:30):
And you can also do you know, on the fire,
like if you just had a campfires throwing on some coals.
It's like, well, what a fun seafood dinner. Get yourself
a nice piece of bash or something like that, and
trunk it all up and then have all the different
things in there and let people make their own little
pouches to put on the grill.

Speaker 6 (55:42):
You know, that's a great one.

Speaker 4 (55:44):
You had different vegetables on there too, and just have
them they could pick whatever they want, almost like like
a salad bar, you or a taco bar, and they
but they put their fish and everything in the pouch
and then they just passed over to the grill person
and maybe even put someone's name on it, when a
marker on the foil, so they know who's who's you know.

Speaker 5 (55:58):
It's so funny is I didn't even really that that
was in papalette because it was in the foil and
I was throwing.

Speaker 3 (56:04):
It on the grill.

Speaker 6 (56:04):
I didn't think of that.

Speaker 3 (56:05):
But your idea.

Speaker 5 (56:07):
When I had a restaurant, I used to do in papalette.
But I'm a psychopath, and I used to fold OREGONI
boxes out of parchment paper, so I had bottoms and tops.
So I would and I would serve it where I
would pull you know, I had the top, I would
stamp with.

Speaker 3 (56:20):
A restaurant, the name of the restaurant, and I.

Speaker 5 (56:23):
Would serve it with the lid moved off to the
side a little bit, you know, so people could pull
the lid off their own thing and they can get
out of the like out of the little box at
a little couch.

Speaker 3 (56:31):
It was like really cool looking.

Speaker 5 (56:32):
But with your idea, we have all these little like
parchment little boxes and then people can come up and
like pick their own little papaletti.

Speaker 4 (56:38):
Oh yeah, it'll be I mean even as a great
I just you know, I don't know house to put
it like an action station inside of a restaurant. If
you want it too, you could put it on a
cart and kind of drive through and likes our special nights,
you know, popular, and you can choose what you want
here and we make it and we take it back
to the chef and they'll grill it and bring out
to you.

Speaker 5 (56:53):
Yeah so this is totally off topic, folks, But if
you're super rich and you want us to run your restaurants,
we're saying that we're ready to We're ready to be
there for you and will tell you anything.

Speaker 6 (57:02):
You need to do to invest your money wisely.

Speaker 3 (57:04):
In the consulting thing. I have rest restaurant and the
consulting well, he'll be the consulting mind and I'll be
the guy that shows up and kicks the boxes.

Speaker 4 (57:12):
It'll be Great's sounds like a plant, but yeah, so
I think that's a I mean, I love that idea,
especially for a summer party, a summer barbecue out on
the deck, you know, hanging out, you're grilling, you know,
set up little little station. People can make their own
kind of dish and they'll love it. Never will talk
about taste mine and taste mine.

Speaker 3 (57:26):
It makes the fun. I love it. Mustard and fish
are best friends. They really are.

Speaker 4 (57:32):
If you brush a piece of snapper, a piece of
bass uh, you know, cod with a little bit of
Dijon mustard and then popper on the grill.

Speaker 3 (57:41):
Now we're talking it makes.

Speaker 5 (57:42):
You're not talking any frenches. You can't just put a
little frenches on a piece.

Speaker 3 (57:45):
If it's all you got, you can.

Speaker 4 (57:46):
But classic yellow mustard doesn't add a lot of flavor
once it's heated. That's why you'll find a lot of
barbecue guys will coat their their their meats and in
mustard as a binder before they put their seasoning on there,
because it doesn't really once its heated, it loses all
its flavor. It doesn't like anything which is vinegar and tumeric, right,
I mean in a tiny bit of mustard, right, well,
mustard seed. Yeah, but what I'm saying, it's like a
tiny bit of mustard.

Speaker 6 (58:06):
It's not like spicy. It's more like tangy. It's not
like right right, right.

Speaker 4 (58:10):
But a djon mustard or a whole grain does hold
its flavor better, particularly the whole grain, because it's you know,
the flavors in the in the seeds, in the in
the mustard itself very mustard. But yeah, don't sleep on that.
Scallops one of my favorite things to grill for sure.
I think when you get a scallop, it's important understand
how to clean them. We talked about drying them, very
very important. But on the side of it, they have
something called an abductor muscle. It is a small little

(58:32):
rectangular piece of scallop. It's a it's a it's a
tough part. You have to take that off. It's chewy,
it cooks, it gets really chewy. It's not good. Just
take it off. It pulls right off. You know, you
can make a stock out of it if you have
enough or whatever. But like that's what I used to do.

Speaker 6 (58:47):
Add them to the stock for the stuff, but seize
them up.

Speaker 4 (58:50):
Nicely, let them firm up, and then hit them on
a hot grill. I'll tell you what, Grilled scalops or
one of those things are just a love of my life,
especially when you can get great local scallops. Kidding me,
and here in Connecticut we get some great stuff. I'm
telling you, some really really great seafoods. So don't be
afraid of it.

Speaker 6 (59:06):
Oh yeah, definitely, definitely scalps.

Speaker 5 (59:08):
And just be careful when you're cooking scallops. Make sure
you have a nice hot grill. Make sure they're dry,
and make sure you don't overcook them, because there's nothing
worse than absolutely overcook scallop. If you get a big scallop,
get a nice seer on one side, flip it on
the other side for a couple seconds, and then to
pull it off and let the carry over heat finish it.
It's it'll be soft and succulent and delicious. No one

(59:31):
wants to eat the eraser.

Speaker 4 (59:33):
Yeah, I think Jef's got a really good point there,
and he's talking about you don't need to grill mark
both sides of the scallop, because if you do the
time it takes to put the marks on both sides,
it's gonna overcook them.

Speaker 5 (59:42):
Absolutely absolutely, You're gonna hammer that scalop. It's like I've
seen it done. Yeah, people put them on skewers. That's
one of the things that people put on skewers with vegetables.
And you know, you're trying to get a nice cook
on everything with the scallop, and the scalop just gets
I mean, shrimp, scallops overcooked. All these things. You don't
need to cook them forever, you know, you just don't
need to cook them forever. So you need a really
high if you want a char mark on it, you
want a little chart on it. You got to make

(01:00:03):
sure your grill super hot when you're gonna cook it.
Don't put it on like a not so hot grill,
because you're never gonna get the mark by the time
it's done.

Speaker 3 (01:00:10):
Right.

Speaker 4 (01:00:10):
Yeah, that's a really good piece of advice there, And I,
like I said shrimp, I was gonna move on to
shrimp next to talk about too. Shrimp are one of
those things that, like scalps, cook incredibly quick on a grill.
You can seize them all day long. But they have
a shell on them. It doesn't really do anything. You know,
you have to pull the shell off unless you want
to cook it. Now, if you're gonna grill it in
the shell, you're actually not gonna You're not actually gonna

(01:00:32):
grill the.

Speaker 3 (01:00:33):
Meat of the shrimp itself.

Speaker 4 (01:00:34):
You're actually gonna steam it in its own juice, basically
because that shell holds everything in, right, Jeffy.

Speaker 3 (01:00:38):
Yeah, basically.

Speaker 5 (01:00:39):
Does I mean one way around that that I've seen,
like a Cajun style, you can split the tops and
kind of devein them and then put them in a
like a kind of like a wet sort of Cajun
Brian something that will penetrate into the hole and around
the shell and like sh in there for a little
bit and then char them up really fast again ripping
hot grill, and then you can serve them as like

(01:01:01):
peeling eats that way, which is like a fun way
to serve shrimp.

Speaker 4 (01:01:04):
For sure, no doubt about it. But shrimp also work
fantastic on a skewer. Put them all together on a skewer,
but don't add things to them, like I said, just
go with the shrimp itself, because you know, the shrimp,
a piece of green pepper will not be fully.

Speaker 3 (01:01:16):
Cooked by the time the shrimp is coked. Does that
make sense?

Speaker 4 (01:01:18):
The time it takes you to cook a slice of
green pepper you put on your kabab bab behaved, Yeah,
it's gonna u. The shrimp will be overcooked by the
time that peppers cooked. It's so delicate and how you
do that. So keep those shrimp simple easy, don't do
a lot to them, you know, just talking to.

Speaker 5 (01:01:35):
A fun way to get shrimp flavor, flavor into shrimp
or scallops if you're gonna sear them, is to skewer
them on something with flavor like a you can use
lemon grass.

Speaker 3 (01:01:45):
Oh yeah, you can use.

Speaker 5 (01:01:48):
Pieces of uh, you know, any any stemy, any other
like like even lavender, like you were saying, like that
lavender stem, you can use that and that when you
cook it, the aromatics from the stem is going to
permeate the food.

Speaker 3 (01:02:04):
And really be delicious. Yeah, it's a It's a great
way to use those stems too. And it looks cool
on a plate. I mean, I'm not a big fan
of non functional garnish, but it's not really not functional
if you're using it to cook with. So there you go.
It becomes functional all of a sudden. You can put
a rosemary sprig on it. There you go, There you go.
There you go.

Speaker 4 (01:02:18):
Now think about you think about things too when you're
cooking fish on the grill. Think about the density of
the fish. Think about the size of the fish. You know,
I don't recommend taking a piece of flounder and put
it on a grill, do you, Jeffy, It's gonna fall apart.

Speaker 3 (01:02:30):
Flounder on the grill is tough.

Speaker 2 (01:02:32):
You know.

Speaker 5 (01:02:32):
One way to cook food on the grill, especially fish, is.

Speaker 3 (01:02:37):
To plank it. You know, that's a fun thing to do.

Speaker 5 (01:02:39):
So you take a cedar plank, soak it in water
for between two hours to overnight, and then take your
seasoned fish, put it right on the plank, throw that
right on top of your hot grill, and then you
pull it with the plank right off. So if it's
if it's a fish like a flounder or salmon, is
very popular this way, but I right all sorts of
fish on planks. It adds a really awesome smoky flavor.

(01:03:00):
It adds a really cool flavor from the cedar wood
when it kind of like steams into the fish.

Speaker 3 (01:03:03):
And keep ida once and we did a bunch of
them on the Sea of Planks.

Speaker 6 (01:03:06):
Oh yeah, yeah, we do stripe bass that way a lot.

Speaker 5 (01:03:08):
I actually do small boneless chickens that way with like kariaki,
and then I put fresh apricots all over it and
charw it up right on the plank that way, and
it's great.

Speaker 3 (01:03:16):
You should have told us that the chicken segment. Yeah, well,
you know we're talking planks. I didn't think.

Speaker 6 (01:03:21):
I didn't think to talk about planks for the chicken.
But you can use them for everything for sure, of course.

Speaker 3 (01:03:26):
Yeah, I mean it does.

Speaker 4 (01:03:26):
It comes out great. And the planks is it's almost
like a fool proof way. It kind of protects a
little bit too, which is great. And that's a lot
of delicious flavor to it. So, but think a lot
about the fish itself. If you're not gonna do the planks,
you want to put something directly on the grill. You know,
I'm taking a piece of dover soul and putting on
the grill is not going to work. You know, it's
a thin piece of fish. It's not going to hold up.
Cod will hold up, Stripe bass will hold up.

Speaker 3 (01:03:46):
You know.

Speaker 4 (01:03:47):
Still it's fish. You gotta be kind of delicate with it.
But it will hold up on a grill. So it's
nice and hot.

Speaker 3 (01:03:51):
Yeah.

Speaker 4 (01:03:52):
Yeah, And I think too to touch on a little
fresh water fish, you know, I can't think a lot
of freshwater fish that's good on a grill. I guess
technically stripeass could be considered a fresh water fish. It's andronomous,
but like you know, salmon's andronomous.

Speaker 3 (01:04:04):
Yeah.

Speaker 6 (01:04:06):
I trout honestly, like boneless trout.

Speaker 5 (01:04:08):
Like if you debone a trout and take its head
off and keep the skin on and stuff something inside,
kind of tie them and throwers on the grill on
both sides. Charm up, get the skin a little crispy
on both sides. That's delicious to me. I love I
love fresh trout on the grill. We don't do a
lot of fresh water fishing around where I live, and
I don't know and eating it.

Speaker 4 (01:04:29):
But there is a lot of fresh water fish as
delicious thoughndred percent particularly percha is great, you know, I
mean catfish, of course you can't that.

Speaker 3 (01:04:38):
I think of catfish. Yeah, catfish is delicious.

Speaker 5 (01:04:40):
Bullheads again, you're not gonna grill it, you know.

Speaker 3 (01:04:44):
Yeah, it's a tougher.

Speaker 5 (01:04:45):
It's a tougher win to grill unless you keep it whole,
like you know, like a perch, if you just like
gut it and just you know, put it on a
stick and then you know, grill it over fire that way.
I mean, those are delicious. You gotta like you char
up the skin. It kind of holds together because the
bone is still there and you got to kind of
eat it off the bone that way.

Speaker 6 (01:04:59):
It's kind of a sort of a caveman way to
eat it.

Speaker 5 (01:05:01):
But it's really delicious and as a chef, like we
can lay it on the plate after cooking it that way,
peel the skin off and pulled the filet off and
serve it and it's it adds just.

Speaker 3 (01:05:09):
Almost pull the bones directly out of it in front
of the gas, which is kind of cool.

Speaker 6 (01:05:12):
Yeah, which is actually very excuse.

Speaker 3 (01:05:15):
Yeah, I think I think it's great. I think it's great.

Speaker 4 (01:05:17):
So yeah, and obviously a salmon is easy to throw
on the grill, you know that kind of fish, you know,
But like I said, just think about the density of
the fish. Think about the size of the fish. If
it's a piece of thin white fish, it's probably not
going to grow very well.

Speaker 2 (01:05:29):
You know.

Speaker 3 (01:05:30):
A thicker, heartier fish, a bass lay and sea bass
something like that. You know, snapper holds up on the
grill as well. Yeah, you know, but ask your your
fishmonger at the store. They've got a lot of great
fish there. Talked to them. They know what I'm talking about.

Speaker 4 (01:05:41):
And I always asked them when did it come in,
Like I always want to win the fish came in,
so you know, it's a couple of fish tips, Jeffy,
we got about thirty seconds here.

Speaker 3 (01:05:48):
That's that's I think that's good. Yeah, No, those are
some great fish tips.

Speaker 5 (01:05:51):
I mean, you know, we didn't get to touch on
a whole fish versus h you know, fillet fish or
skin on your skin off. But I think most important
part we touch on, which is dry oiled hot.

Speaker 3 (01:06:04):
That's it. That's it.

Speaker 4 (01:06:05):
You're checking out Plumb Love Foods right here on the
voice of conic at wic You see with chef Plump
Chef Jeff.

Speaker 3 (01:06:08):
You were talking all about grilla. When we come back,
we've got.

Speaker 4 (01:06:10):
Your favorite things to grill according to Instagram. Stay right there,
we're right back.

Speaker 3 (01:06:30):
Oh yeah, Plumb Love Foods right here. Wi.

Speaker 4 (01:06:32):
You see the voice of Connecticuts chef plum Chef Jeff
joining me talking all about grilling proteins. We've covered chicken,
we've covered steak, we've covered seafood, and Jeff, this is
just an overview, Like we're not trying to say that
there's so many things we were just talking here offline about,
Like we didn't talk about oysters, we didn't talk about clams,
Like there's so much we could still talk about.

Speaker 3 (01:06:48):
But like again, just a basic overview.

Speaker 4 (01:06:50):
You know, I think it's I think it's we do
a whole you got a whole episode of cooking seafood
if you wanted to, you know, yeah.

Speaker 3 (01:06:56):
Talk about just dump drumsticks for an hour? All right,
I like that too. If you've missed any part of
this program, you can get the episodes anywhere.

Speaker 4 (01:07:04):
You get your fine audio listening, you get all your
podcast forms everywhere. We're all there just checking plumblat foods.

Speaker 3 (01:07:11):
It pops right up. It's p l U M l
u V f O O d S or just type
in chef plumb and it all comes up there. For sure.
Really really easy to find lots of content there.

Speaker 4 (01:07:20):
But we're talking all about grilling, and I put out
there on social media, Jeff, for people to kind of, hey,
what's your favorite thing to grill in the summertime? And
you're digging this music. Huh yes, Okay, it's a little scary,
and you say, daddy, if that's okay. I mean, it

(01:07:42):
just sounds nice stuff. It still sounds nice. I was
letting it go for a second.

Speaker 3 (01:07:47):
Coming up on the social media I put out there,
I said what's your favorite meat to grill in the summertime?
I got several answers here. I probably would have put
up a different time of day, but got several answers. Here, Jeffy,
And one of them comes from our friend chef Time Dead,
and Nick says, lamb. And I know that you're a
lamb guy too when it comes down to it, and
love lamb. Grilling lamb can be a little bit different sometimes, right,

(01:08:08):
Jeff You don't want to grill lamb like your griller
rego steak. Well, it definitely is a different animal. It
grows a little bit different.

Speaker 5 (01:08:14):
They're generally a lot smaller, so like their steaks, and
their cuts are a lot thinner, a lot smaller. I
love just grilling lamb chops though. I feel like it's
just like a super easy, you know, single cleaned up
lamb chops.

Speaker 3 (01:08:29):
They grow really fast. They're delicious.

Speaker 5 (01:08:32):
You can marinate them and a little bit of dried
spices and lemon and garlic, a little bit of olive oil, boom,
you know, finish it with a little bit of dried
mint and basil on top of it.

Speaker 6 (01:08:43):
It's just so good.

Speaker 3 (01:08:44):
And how come no one does like you never get
like a lamb like New York strip or like a lamb.

Speaker 5 (01:08:50):
It's a tiny animal. It's a tiny animal. Yeah, yeah,
I think you could, but I think it it's just
a different, you know. I mean that lamb neck I love,
Like a lamb neck is really delicious. You don't really
grill those as much. That's more of like a smoked item,
but really really really good. You can braise it and
then char it up on the grill and that's really good.

(01:09:11):
But I love lamb shanks, lamb loins.

Speaker 3 (01:09:16):
I mean, you definitely can get.

Speaker 4 (01:09:17):
You know, you don't want to go It's kind of
like when you're cooking buffalo or something, since it has
it's a little bit leaner, so you don't want to
go super high heat rout the bat right.

Speaker 3 (01:09:25):
Well, yeah, and again with like them, no one needs
lamb well done.

Speaker 4 (01:09:32):
Well, you shouldn't, at least I know some people were like,
I like to have that well done. I mean, neither's
Some people actually think when you say well done, that's
like a better cook. They don't understand just because the
word well is in it, they feel like it's it's better.

Speaker 3 (01:09:43):
All right, let's break this down.

Speaker 5 (01:09:45):
When someone says well done, they're really saying I hate this,
and it's it's it's a it's a common misconception. Apparently
most people think well done means well cooked, and that's
not correct, correct, kill this piece of meat, turn it
into shoe.

Speaker 4 (01:10:07):
Yeah, let's make it taste the same consistency as a
old school rebox you have in your closet.

Speaker 5 (01:10:14):
Yeah, so take this thing that's full of flavor and
just take it all out for me, Just take all
the flavor out of it.

Speaker 3 (01:10:23):
But could you chart it a little too, so make
it taste like a bricket, you know, while you're at it,
bring me some ketchup. Yeah, stuff like that. Not good. Nope,
we don't like it coming in.

Speaker 4 (01:10:35):
Also here on the on the on the old Instagram
comments I put out there at chef on a score plum,
Olivia Lynn five zero four five chimed in and said shrimp.
She likes to grill shrimp, which we just talked about
that to last break. You know, it's very important. You
want to make sure they're dry, you want to make
sure you know, you want to not overcook them kind

(01:10:56):
of is the key thing with that. And we can
give you fifteen tips of cooking shrimp on the grill,
but the biggest one is don't over cook them.

Speaker 3 (01:11:00):
You know I think that.

Speaker 4 (01:11:01):
Yeah, don't be afraid to pull them off a little
earlier than you think they're going to come off because
I tell you what, the carrier of cooking will finish
it and it'll be juicy and delicious. But that line
between cooked perfectly and overcooked is not as big as
you might think.

Speaker 3 (01:11:15):
Yeah.

Speaker 5 (01:11:16):
No, people don't realize. Uh, they're always afraid that it's
going to be raw or something.

Speaker 3 (01:11:21):
And it's fish. You don't have to always hammer it
all the way through.

Speaker 5 (01:11:25):
Like there can be a tiny bit of carryover moisture
that happens that isn't quite flaking apart us and it's
still delicious and it's it's actually better. So you know,
you have to have a gentle hand, like we're saying
high heat, but you still have to. Like, fish isn't
something you walk away from.

Speaker 3 (01:11:44):
No, yeah, definitely not, definitely not.

Speaker 4 (01:11:47):
And you got to stick stick with it, you know,
unless you're doing a whole fish that's a whole on
the story itself.

Speaker 3 (01:11:51):
We can talk about that later. Yeah, you're go get
whole fish. Get crazy. Yeah, we have to get crazy.
I love it.

Speaker 6 (01:11:58):
I get the stainless steel chicken wire.

Speaker 3 (01:12:01):
See you're already talking about it. I was trying to
like not go there yet.

Speaker 6 (01:12:04):
Oh okay, let's not talk about that also on Facebook.

Speaker 4 (01:12:08):
Chiming In was our good friend Chef Lane he want
chimed in and he says skirt steak is one of
his favorites to cook, and it's hard to go wrong
with skirts steak because again that's the other one. Don't
walk away from it. It cooks super fast and you
get a great, delicious steak. The fat content's amazing, and
it it can take all kinds of marinades, it can
take all kinds of sauces.

Speaker 3 (01:12:24):
You know.

Speaker 4 (01:12:24):
In our second break, I gave a recipe on how
wots I cooked that and use a little terisa and
garlic and shallot and some tomatoes and little sherry vinegar.

Speaker 3 (01:12:31):
Comes out unbelievable. Yeah, a skirt, a skirt steak is fantastic.

Speaker 6 (01:12:35):
I can't I couldn't agree more with Loney.

Speaker 3 (01:12:37):
Yeah.

Speaker 4 (01:12:38):
One of the things about skirt steak too, just as
a tip when you're cooking skirt steak. Not that Chef
Loanni he want needs our tips for cooking skirt steak.
But you want to cut that against the grain, Jeffy,
can you explain what that means to be a little
because not everybody fully understands what.

Speaker 3 (01:12:50):
That means so and why we do it.

Speaker 5 (01:12:52):
Yeah, when you're looking at a steak, you see the meat,
the grain is how the how the fibers of the
meat are laying. So with the with a skirt steak,
the longest way of the meat is the fibers are
running the opposite direction. So you're actually gonna kind of
turn your steak on a long bias and slice it
thin on that long bias against the grain as you

(01:13:14):
go down. And then the reason we're doing that is
in between each grain and meat is where the connective
tissue is and all the and so if you're cut
with the grain, you're gonna get this long fiber of meat.
But when you cut against the grain, you get this
really nice tender piece of meat because all that you know,
fat and intra muscular stuff that's there that is easy
and delicious.

Speaker 4 (01:13:33):
Yeah, or to keep it really really simple, like and
when you cut against the grain, you're getting like tiny
little pieces that are all causticking together. Whereas you cut
with the grain, you're gonna get these long fibers. Think
about what like if you take a piece of cellary
and break it with your hand and pull it those
stringy parts that come out. Those are the fibers, and
that's not funn to chew one. That's why you was
cut against it, Yeah.

Speaker 6 (01:13:53):
Exactly, And it's gonna be more tender that way too,
It's gonna be more chewy if.

Speaker 3 (01:13:56):
That's how you keep it tenderness is by going against
the grain.

Speaker 4 (01:13:58):
That's one hundred percent how you keep a tenerness of
it cut against the grain, particularly when cut the steak
like that, because it you'd be surprised how delicious that is.
When you cut against the grain and then cut it
with the grain once and taste, it's totally different. It
changes the whole texture of the entire meat. So yeah,
definitely one hundred percent cut against the grain. Frankie Levi Mariano,
that's my nephew. He chimed in on Instagram. It says

(01:14:19):
chicken breast. He's a big fan of cooking chicken breast
on the grill. And we were just he and I
were just talking about that, and you know, it's it's
he's an athlete, so he tries to look after his
body and things like that, so that makes sense. I
think one of the things that is a little bit
that I've been doing lately is I do grill some
chicken breasts, but I'll grill you know, five ten of them,
and then I'll have them in refrigerator and use them
as snacks. Eat them cold, cold chicken breast with like

(01:14:41):
a mustard sauce or some sort, just because I'm watching
for my own health and trying to keep you know,
protein high. It's a great snack to do like that.
And but when grilling chicken breast. As far as tips
that I could give for grilling a chicken breast, I
would say, pay attention to it, don't force it off
the grill.

Speaker 3 (01:14:57):
Let it.

Speaker 4 (01:14:57):
It'll let you know, and it wants to be moved.
If you try to move it too soon, it will tear.
And when it tears like that, you lose a lot
of the flavor, a lot of the moisture out of it,
which is you know, kind of kind of kills the flavor. Jeftter,
you got an tips of cooking chicken breasts for.

Speaker 3 (01:15:09):
Me, I think, Uh, you don't want to hammer them again.

Speaker 5 (01:15:12):
I think if you, if you are impatient, the best
thing to do is to cut them thin or buy
them thinly cut already, sure, and they'll cook a lot faster.
That way, and it'll be easier to kind of get
that all the way through. But uh, I like to
marinate my chicken breast, you know, put a little flavor
on them because they have no fat unless you're going

(01:15:34):
to do skin on bone on, which differents bone in,
which is to me, when you're cooking a chicken breast,
if you can cook it skin on bone in, it's
going to be so much better. It's going to be
moist I mean, it's a little bit more work. You're
gonna let them cool down a little bit before you
cut them off the bone. But in my opinion, or
you can serve them on the bone if you're you.

Speaker 3 (01:15:52):
Know, with people who aren't afraid of that, of course.

Speaker 4 (01:15:54):
And I think when you have the bone in, it
really makes a big difference for the moisture content, and
you know, it just keeps helps it not get as dry,
and you know, it just kind of adds so much
more flavor to it. I think the bone the bone in,
if you can get away with doing that, you should
always do the bone in.

Speaker 3 (01:16:07):
I agree.

Speaker 5 (01:16:08):
I feel the same way with steak, pork, lamb, anything
that you can get with the bone in it and
then cook it I mean it's going to cook a
little differently, and you got to make sure like it's
going to be a little rarer against the bone court
of the time, which is fine. You know, just just
just be aware of that when you're cooking it, and
it's just going to be at a better piece of meat.

Speaker 3 (01:16:27):
Yeah, no doubt about it. Chiming in on the Instagram
post as well.

Speaker 4 (01:16:30):
Again, I put that out there on Instagram so everybody
can answer and tell us what their favorite kind.

Speaker 3 (01:16:33):
Of meat was to cook in the summertime.

Speaker 7 (01:16:36):
Uh.

Speaker 4 (01:16:36):
Nick Farino chimed in and said pecana and uh it's
it's a cut of steak. It's really kind of getting ah,
getting a little bit more juice these days.

Speaker 3 (01:16:45):
That goes on.

Speaker 4 (01:16:46):
Just for those who don't know a pecana or pecana
they call it as a kind of beef popular in
Brazilian cuisine. Yeah, it's known as a top sirloin cap
or a cooleette steak in the US.

Speaker 3 (01:16:57):
Uh It's it's rich. It's a beefy flavor.

Speaker 4 (01:16:59):
It's off and grilled with the fat cap, which is
a thick layer of fat on one side still intact
on it, so it gets all this beautiful flavor in there,
because fat is where the flavor is at for sure.
Pecana is also a fun sect of doing your smoker,
your pellet grill. It's just it's a very versatile piece
of meat. Taste delicious, grete chew on it, not like
I say, great chew. It means that it doesn't just melt.
It has a little bit of a bite to it,

(01:17:21):
but not in a bad way. It's a good thing.
So I love pecana, and it used to be cheap.
Now it's getting expensive again.

Speaker 3 (01:17:27):
Listen. I've actually never cooked a pecana.

Speaker 5 (01:17:30):
I've had it at a Brazilian steakhouses, very Brazilian, fantastic,
but never cooked one personally.

Speaker 3 (01:17:36):
I just I just don't have the experience with it.
I just don't know.

Speaker 6 (01:17:39):
I've seen it cooked, you know, on like the Big Sword.

Speaker 3 (01:17:42):
What do they call that? A bro hit?

Speaker 5 (01:17:43):
Yeah yeah, yeah yeah yeah, And it looks really cool.
It's a it's a really fun party steak. You have
to kind of it's interestingly like style. You have to
kind of like you cut it almost like against the
fat levels, right, like they like that way with it
or something. If I feel like, yeah, it's not hard, yeah,
you get pay attention to how it cuts, because I
think sometimes the you know that that that sirloin cap

(01:18:05):
can get have two different directions of grain and you
gotta pay tention what you're doing, kind of like a
try tip a has the two different directions of graind Yeah,
I feel like you have to cut it up on
one side and then like in and then yeah down
or something.

Speaker 3 (01:18:15):
But really really delicious piece of meat.

Speaker 4 (01:18:16):
And what's cool about this piece of meat too, is
that because a lot of people cook with that fat
cap stile on it and like based itself while it's cooking,
which is pretty cool, which just adds so much flavor
to it, you know, as you're doing it, which I
think it's pretty you know, it's delicious and it's hard
to mess it up. So I agreed, I can't go
wrong with the pecana.

Speaker 3 (01:18:31):
I love that you should. I can't believe you have
a cooked one, Jeff, go get one to I'm gonna
try it. I have to, uh and let's see chiming
in here.

Speaker 4 (01:18:38):
On the Instagram, Ashley Cabot chimes in it says, Tofu,
I think she's just trying to make me angry. I mean, listen,
Tofu is a lot of fun to grill, and it's
one of these things it's almost impossible to get dry,
so you have to like almost like marinate it in
something oily.

Speaker 3 (01:18:55):
Right to help. You can press it. You get firm tofu,
and I usually press it with the plates.

Speaker 5 (01:19:00):
Yeah, I know all that stuff, but it's still it's
just a wet sponge. So you have to throw it
on there and if you want to let it char
you know. It's just one of those things. I actually
have more success with tofu. I put it on the
top rack and kind of let it slowly cook and
bake almost it gets all the way around. I like

(01:19:20):
that a little better than I do throwing it directly
on the grill.

Speaker 4 (01:19:24):
Tofu can take a lot of smoke too, which is interesting.
So if you want to smoke something vegetarian, getting a
nice piece of firm tofu, you can smoke it and
it'll take the smoke pretty well.

Speaker 6 (01:19:31):
Yeah, so delicious. That's a great idea.

Speaker 3 (01:19:33):
Also, fun fact, I won chop with tofu, which is
as much as I hate it, that's what I want
chopped with, which is hilarious. That is hilarious. Tofu is
one of those things where it does take a good marinade.

Speaker 4 (01:19:43):
I also think that you can take tofu and if
you do grill it and get that nice and charred
up where it browns or a little smoke on it,
you can slice it and then you can add a
lot of things to it.

Speaker 3 (01:19:52):
At that point. It's hard to season the inside of tofu.
It's so firm, it's so dense.

Speaker 4 (01:19:56):
You can marinate it for hours or a day, it's
gonna be really hard to get that flavor on the
inside of it, you know, to the center. So I'm
a big fan of just season it up nicely, dried
off as best you can, grill it, and then top
it with a great sauce or put a great you know,
cherry of some sort on top of there or something
like that.

Speaker 3 (01:20:12):
I think that that's the best way to handle that.
And a little bit of acid also is also loved
about tofu.

Speaker 5 (01:20:16):
Yeah, I think to really get a marrit inside tofu,
you have to, like you said, you have to press
it really really well, make sure you get as much out,
and then you have to put it into something that's
very wet, so we kind of like reabsorbs it almost
like it's like resoakes in.

Speaker 3 (01:20:30):
All that right, take that moisture back in right.

Speaker 5 (01:20:33):
Yeah, I agree, it's definitely a two or three day
process if you're trying to really get it may.

Speaker 4 (01:20:37):
And as some of those other things, man, you know,
we were talking about it earlier, like Tempe and things
like that that people like to grill that are vegetarian.

Speaker 5 (01:20:43):
Yeah, I mean, Tempe is very firm, it's very easy
to grill. It's one of those things that it's a
lot of times it's flavored ahead of time. Barbecue Tempe
is a really popular one where you just kind of
like you mark it up, get it hot, and then
you kind of just have to keep brushing it with
lots of layers of barbecue to kind of like get
like a layer of barbecue flavor on the outside, and
you sort of like chop it up and serve it

(01:21:03):
with you know, beans and rice and greens and all
the things you.

Speaker 3 (01:21:06):
Would put with.

Speaker 5 (01:21:07):
Yeah, and I've had smoked as well. I mean it's delicious.
These is really good. Yeah, I think they're really good.
I think they have its own place. I think in
my mind Tofu and Tempe and things like that, Like
if if someone was serving that, I would be like, Okay,
we're eating that tonight, not meat, and I would just
have it as that, Like I don't miss meat when
I eat those things. I just think of it more
as like a different type of cuisine. Like I wouldn't

(01:21:29):
go to a Chinese restaurant and be like, oh man,
they don't have hamburgers, you know what I mean? Like
I would someone serve in Tempe. I'm like, Okay, is
it good Tempe? Does it taste good?

Speaker 1 (01:21:37):
Is it?

Speaker 3 (01:21:37):
Is it yummy?

Speaker 5 (01:21:38):
You know, like that's the most important thing to me.
I mean, I've definitely had some cardboard in my life.
That's I wish I hadn't had to eat it and
had I kind of age that it kind of gets
crazy like that. Yeah, it's a long process to do
it right. Yeah, well not just to make it, but
to do it right and get a lot of flavor
in it. It just takes a little bit more thought
and prep you know, especially tofu Tempe a little bit easier,

(01:21:59):
but it you know, and you can buy these things
already pre flavored, marriag.

Speaker 4 (01:22:02):
Yeah, the grocer store has them, for sure. You can
get that pre flavored stuff. I guess you're looking for.
I just I think it's so dry that's my only
problem with it.

Speaker 6 (01:22:08):
Oh yeah, there's a smoked tofu and a baked tofu
that I love.

Speaker 3 (01:22:11):
I get it.

Speaker 5 (01:22:11):
I think a soy boy or soy boy or something
like that. Can't ren him the name of the company,
but they're both great. And sometimes I have vegetarians come
over and you know, I've made a like mock chicken
salad out of the smoked tofu, just like chop it
up and put everything that you put in a chicken
salad in it with a little vegan mayo.

Speaker 3 (01:22:28):
And people are like, what is this.

Speaker 6 (01:22:30):
I'm like, it's just chicken.

Speaker 5 (01:22:31):
I'm like, no, it's just baked smoke tofu with right
interesting everything else on it on a bun.

Speaker 3 (01:22:37):
People like this is amazing. That's interesting. Yeah, that's interesting.

Speaker 4 (01:22:40):
So I'd like to spend the last couple of minutes
here the show before we get out of here and
bid you ado and have a great Saturday.

Speaker 3 (01:22:45):
We haven't talked about burgers.

Speaker 4 (01:22:46):
I feel we should probably talk to about burgers for
a little because summertime grilling burgers or something.

Speaker 3 (01:22:50):
I mean, it's kind of a staple.

Speaker 4 (01:22:52):
I think we have talked about it a little bit,
and one of the things I'll bring up right away
is I think we've mentioned it before in this program,
but when you go buy ground beef from the store,
you'll notice it has numbers on it.

Speaker 3 (01:23:01):
It'll say sixteen twenty. It'll say, you know what that
number is? Right? Is the I said sixteen twenty? That's
not correct? What's wrong? It was like, yeah, what am
I thinking? It was? Yeah?

Speaker 4 (01:23:17):
There, I threw myself off by saying sixteen twenty. That's
not My brain's not fun. Yeah, I'm thinking.

Speaker 3 (01:23:23):
Size of shrimp strip numbers.

Speaker 4 (01:23:25):
You know what you're talking about? Shrimp number dog? You know,
eighty twenty ground beef, right, So what that means is
it's uh lean protein or lean meat to fat content.
That flavor of that burger comes from the fat content.
So you know in eighty twenty is a good way
to go.

Speaker 3 (01:23:42):
You go like a you're less, you're eighty five fifteen.

Speaker 4 (01:23:47):
You're gonna have less flavor in that, right, But the
one thing to also remembers that you're gonna get flare
ups on your grill.

Speaker 3 (01:23:51):
That's okay.

Speaker 4 (01:23:52):
One of the tips I like to give when I
make burgers, I don't smash them altogether really hard in
my hands. Particularly if I'm not making a smash burger.
I'm making burgers. I won't put them together.

Speaker 3 (01:24:01):
IM about to stay a little bit loose because those
nooks and crannies that get left in that when you're
making that collect that fat content as it starts to
slowly render and you know, keep flavoring the burger.

Speaker 5 (01:24:12):
I like to actually mix mine up until I get
them so they they're homogenized, perfect tight burgers.

Speaker 3 (01:24:19):
We're smooth.

Speaker 5 (01:24:20):
I don't know why, but that just makes me happy.
And I like the way they cook. The cook really uniform.

Speaker 2 (01:24:25):
Yeah.

Speaker 3 (01:24:27):
I think the more you work it, the more you
work out a bunch of uh what's it called a
booming as a there's a there's a chemical reaction that
happens as you mix it up where kind of gets
it just kind of makes it tough. Uh Yeah, I
mean I guess it. For me, I like that because
it like I'm trying to get to.

Speaker 5 (01:24:44):
I mean, I don't think you can make a burger
that tough, but it toughens it up in the sense
where it holds it together, you know, Like I don't like,
I don't want to grill and have you know, be
like pieces falling off and all that kind of stuff.

Speaker 6 (01:24:55):
I like to be a nice, tight, round burger.

Speaker 3 (01:24:57):
But that's just me.

Speaker 5 (01:24:58):
People people do it also the ways how people use
burger presses. There's nothing wrong with anything. You know, there's
one hundred ways to make a burger. I'm sure again.
Season it is the most important thing. And I said
this before.

Speaker 4 (01:25:09):
I was doing a segment on Fox News or Fox
Business Channel a year ago or whatever, and you were there,
Jeff and I went very heavy handed on the salt.
I put that burger on the grill and I said,
listen because most that salt's going to fall off. And
you know, when a burger seasoned properly versus one, it's not.
Even when it's not, still probably tastes pretty good. But
when you haven't seasoned properly, it's a different world and

(01:25:29):
it tastes so much better.

Speaker 3 (01:25:30):
So season of burgers.

Speaker 4 (01:25:32):
You want to make smash burgers, that's fine too, but
make a burger seasoning to go on that said smash
burger when you smash it.

Speaker 3 (01:25:37):
I think it's really important. Jeffy, Yeah, I couldn't agree more.
What's your thought on turkey burgers? What do you think
about that? You like a turkey burger. I don't mind it,
you know. I'd rather have a regular beef burger, but
you know, there's no other choices. I'll take a turkey burger.
So when I make a turkey burger, I like to
season mine up a little bit. I don't know how
you feel about that, but I like to put a
few things in there. Sometimes I'll put a little cot
of cheese in there with a little egg and some

(01:25:58):
seasoning and then patty.

Speaker 5 (01:26:00):
Them up because it makes cheese for what to work.
It adds a little fat and melts in there.

Speaker 3 (01:26:05):
It's nice.

Speaker 5 (01:26:05):
It's kind of an innoxious kind of flavor, you know,
it has no no kind of real flavor of its own,
a little pang to it, and I think it just
makes it really tasty.

Speaker 3 (01:26:14):
Tasty.

Speaker 4 (01:26:15):
Turkey burgers can be delicious, you know. And I find
myself these days even taking a burger on lettuce without
a bun or all use half a bun or something
like that, which is I mean that also it's my
carb conscious self doing as I'm working out. But like,
aside from that, I actually find I enjoy that taste
of the burger more. It's not diluted by the bread.
And if you are going to use bread, a good
brioche bun potato ll don't get crazy, you know, yeah,

(01:26:38):
stick with tried and true.

Speaker 3 (01:26:40):
You know this, this is what works. Stick with it, dude.
The other day I.

Speaker 5 (01:26:43):
Ran out of buns and I wanted the burger. There's
a couple of burgers left at work. I had some
sour dough. I just cut it out and then I
took a ring mold and I cut the bread around,
threw it on there. I was like, hey, nothing wrong
with this. People would be happy to have this sour dough.

Speaker 3 (01:26:56):
Delicious sour dough bun sounds amazing. I'll take that.

Speaker 6 (01:27:00):
Yeah, I toasted it slightly. I was like, this is fantastic.

Speaker 3 (01:27:03):
Said burger sauce and no burger sauce?

Speaker 5 (01:27:05):
Oh well, all right, what are we doing? You're building
your burger? Are you putting it on a burger bar?

Speaker 3 (01:27:10):
I'm building a burger for myself if.

Speaker 6 (01:27:11):
You're building or for yourself?

Speaker 3 (01:27:12):
All right?

Speaker 5 (01:27:12):
I thought you were serving the people. Yeah, for myself?
Burger sauce all day?

Speaker 3 (01:27:17):
Or what's in your burger sauce? We're going where we're
got about a minute left. Give me your burger sauce. Oh,
ketchup mustard, mayonnaise relish, dil relish.

Speaker 4 (01:27:25):
I mean that hits it perfectly right there for me too.
I couldn't agree more. I think those are the key
ingredients for it right there. It's almost like making a
thousand nine undressing, but a little bit better. Do you
want to get a little crazy with it's a little
bit crazier. Take some of that pickle Brian, that that
that dill relish is in, and just squeeze some of
that into it.

Speaker 3 (01:27:40):
My other crazy one is I do a pincher horse
resh and then.

Speaker 4 (01:27:43):
Ooh that's good or hot sauce. I mean, keep going
all day along here on Burger Sauce is Jeffey. We
can just keep it, keep it moving here. You know,
let's go no doubt about it. Friends, go out there
and grill something tonight. Have a great rest of your Saturday.
Thanks for hanging out with me and Jeffy here. If
you missed any part of this, you can get this
anywhere your podcasts are. You can find it anywhere Apple, Spotify,
all those things. Thank you, guys for listening to Plumb

(01:28:04):
lovet Woods right here on WYC. The Voice of Connecticut
for Chef Jeffey, I'm Chef Plum. We'll see you guys
next week, right here on the same burger time, same
burger station.

Speaker 3 (01:28:13):
Jeffe's not gonna cook some burgers right now, See you
guys later