Plumluvfoods on WICC ep 61 Gameday!

WE talk gameday foods with recipes an d more plus we are joined by Jose Perez from Archie Moore's and the Meat Truck!

Episode Transcript

Speaker 1 (00:01):
Come in and a storming a world of sound. Chef
Pun on the mic making hearts Pound Jeff Jeff Bron
shot guns myself, Chef Dead in the background making new.

Speaker 2 (00:16):
Be Found.

Speaker 1 (00:20):
Song, Girls of Peace They Must Down any Night, and
the Darn and Mary Conversation Sonday Light from Bull Made Dishes,
Street foot store sides These Jeff Spring Mad Monitum Nights
to It Soon and podcast ver Chef Sho Can't read

(00:43):
Corfee Snuck You Off for Dead. Dr Harry Conversation, Song
on the Fast Say Sound Heavy on the Nie, Chef
Fun and the List.

Speaker 2 (00:58):
And the rest. Oh yeah, ladies and gentlemen, Happy Saturday
to you. Welcome to PLUMBLF whos live right here WICC
the Voice of Connecticut. I am excited for this show.
It's a show I've been wanting to do, I don't know,
every year. It's like my favorite time of year. I'm
not sure how much you guys are familiar with me
as obviously a chef Plumb you know, the chef, the cook,

(01:19):
the person who makes you know food and talks about
it and things. But I'm also a massive, massive NFL
fan and the NFL season is ticked off for us.
Last week, and here we are a week number two
is starting up. So I thought it'd be fun to
come on here and do a show all about game
day foods. And I'm not alone when I come here
talking about game day foods. No, No, I am with

(01:40):
the biggest sports fan Sport Planet Earth Ladies and gentleman
chef Jeffie's with us. Jeffy, you're a massive sports fan.
That's none of that's true. You're not at all.

Speaker 3 (01:49):
Well no, so let's be clear. I am a people fan.
So if the people are watching sports, I watch sports
with the people, but I go out on my way
to watch sports on my own.

Speaker 2 (01:59):
Well, I know you're like a sports guy, but like
if I brought you to a sporting event, you'd be
way into it, like like you yeah, yeah, You're a
product of your environment. If something exciting is happening, you're
in Yeah.

Speaker 3 (02:09):
And I tend to troll people too, so it's like,
whatever team you like, I'd probably just be like, nah,
not them.

Speaker 2 (02:15):
Well, I mean, here's the thing. You grew up in
upstate New York, so you're a Buffalo guy. Like you're
a Buffalo Bills fan. Buffalo Bills, Buffalo loose fan. You're
a fair weather Buffalo Bills fan.

Speaker 3 (02:24):
Listen. You know when I was really into football, when
I was a young man, when I was playing football
high school stuff like that.

Speaker 2 (02:29):
Loved Buffalo, followed them until I lost.

Speaker 3 (02:33):
It was a great team the beginning. Yeah, the second
best team in the world for like six years.

Speaker 2 (02:38):
In a row. Okay, fair enough, fair enough, and they're
due for a win. And for those of you who
don't know, I'm a dieard Pittsburgh Doos fan. I have
been a Pittsburgh Doos fan my entire life. And I
love the Stellars and I've become friends with the owners
of the team. Just just just a great yeah. Yeah,
I know. Greton Art Runey very personally big football fan.

(02:59):
It's my favorit time of year. And to me, here's
the thing. You're ready, here's a thing. Were you saying?
You just drop something I did. Here's the best part.
Like when it comes to the to football. One of
my favorite things is football Sunday. And one of the
best part about it is that I would make food
on football Sundays, whether it's pot roast, a chili, something
on a smoker like something happens on football Sundays every

(03:21):
Sunday here in my house during the season. So much
of the fact that my daughters, who are in college
now have texted me and said, Dad, what are you
making on Sunday? Like they want to know because they're
so used to it growing up. It's like a thing,
like they're not football fans, but they know about football Sundays.
It's a thing that happens at my house. Sometimes my
in laws come over. You know, it's a thing because
food and football go hand in hand.

Speaker 3 (03:41):
Jeffy, that's so, that's what I'm saying. I can get
behind that. I can get behind the fact that everyone's
getting together and you want to entertain and you want
to make a great dish that's going to be easy
to eat, so people can watch the game and people
can talk, and people can hang out and be social
around I mean, I guess there's no talk in your
house when the game's on.

Speaker 2 (03:58):
Probably, though absolutely not. Let's rephrase that talking to me
at least, And if you remember, Jeffy, if you remember, so,
we did the nor Rock Oyster Festival last weekend. Great festival.
Shout to our friends, dude, shout to our friends. At
Mohegan Sun online. Great people friends of DFX. We love
them very much, Nicole shout out to you. Yeah, but

(04:19):
we had the Wendy the boys. Yeah, we were in
the back plating things up and I had the game
on the radio, and uh, Sandy from DFX was talking
to me constantly asked me, how are your girls in
college talking about? And I was like, Sandy, I have
two loves in life and this is one of them.
Once this is over with, I'll talk to you about
anything you want to talking about. That's right now. I'm
not paying attention to you. And she was like oh,

(04:40):
And I was like, well, the Steeler game was on,
so I was listening to Steelers and you know they
got the wind. So yeah, we were making great food.
So that's where there. That's how it went. Jeffy like,
you know, it's one of my loves in life. And
with the legendary chef Dan, the Spiceman, chef spice Man,
legendary that he was with us helping out, which is great.
Happy to have them, so good to see so PS

(05:01):
San Francisco forty nine er fan chef Dan. I put
the game off. I put his game on at four
o'clock for him. So anyway, we were having football while
we were working, which was great, and I was trying
to tell you what was going on, and you could
have cared less. Yeah, No, I was deep in the
grill life that day. I was just hanging on the grill.
But I was like, Jeffy, Chris Boswell just took a
sixty yard field goal and you were like, yeah, is

(05:22):
that good. I was like, well, that's incredible, really long.
It's true.

Speaker 3 (05:26):
It was like, that's a long field goal. It was
to win the game. But we were making great food.

Speaker 2 (05:32):
But again, that's kind of my thing, like when it
comes to football Sunday, it's here at my house, and
you know, growing up and there wasn't a lot of
football in my house growing up, but like I became
a big football fan on my own and then with
my kids growing up, football Sundays became a thing where
we made amazing food every football Sunday, which is what
this show is going to be all about this week,
Jeffy Game Day foods. And we're excited. We had a

(05:53):
great guests coming on later on.

Speaker 3 (05:55):
We sure do. Jose Perez from the Meat Truck and
Archie Moors, Oh yeah, here to talk to us all
about game day.

Speaker 2 (06:01):
Food with legendary wingspot by the way.

Speaker 3 (06:03):
Smoking meats. He's a burger champ, he's a rib king.
He's got many accolades in the world. Jose's the man.
We're decited to have him on here to talk about.

Speaker 2 (06:13):
We're talking about some of his favorite game day foods
as well, because I have a feeling that it's one
of his busiest times of year. So I have a
feeling he's got got some thoughts, you know what I'm saying.

Speaker 3 (06:22):
I'm sure he has lots of thoughts on game day food.
I'm sure he's got lots of predictions of what people
want to eat because he knows what they want to eat.
He's out there doing it. He's slinging it on game day.
People are going to him.

Speaker 2 (06:34):
Oh yeah. And plus, we've got a ton of recipes
we're going to give out. We're going to give about
a bunch of our favorites and some of our techniques
that we use when it comes to this sort of food.
Because here's the thing, game day foods one of my
favorite things to talk about. I love making great you
here's the thing I cut my teeth as a manager
of people, a leader of cooks of individuals. My first
actual chef job was in a very high end sports bar. Jeffie,

(06:57):
I've ever told you that. I think you know that.

Speaker 3 (06:58):
Yeah, no, yeah, we've talked about that. So can you
help me for something here? So game day food is
that different than tailgating food?

Speaker 2 (07:08):
So yes, I think there was a difference. I do
think there's a difference in the two, and they're both
delicious and amazing foods. I think tailgating food you kind
of lean on things that are easy to do or
things you can smoke and stuff like that, where game
day food is finger food. It's easy and you bring
over the house for Indstan. You know, I think of
chicken wings as game day food, but not tailgate food.

(07:29):
I think of brisket or ribs as tailgate food. Does
that make sense? And now I'm not saying there's right
or wrong. That's how I look at it.

Speaker 3 (07:37):
Hmm.

Speaker 2 (07:38):
Yeah. See hallopena poppers, halopena poppers game day food, not
tailgate food.

Speaker 3 (07:43):
Okay, chili.

Speaker 2 (07:46):
I kind of tears up line on both. But I
lean that more for tailgate food because you know, I
think of tailgate food football season. It's in the fall
a little bit chili goes in the winter, a little
bit chili. What do we eat? We eat chili? Why
do we call it chili because it's cold outside? Yeah,
you know where it came from, by the way.

Speaker 3 (08:04):
Whenever I think of game day food, I don't know why,
but I always think sausage with peppers and onions for stepson,
and I guess that's a tailgate thing though, too, though,
because I've had that at tailgates as well.

Speaker 2 (08:14):
Think about how easy it is to make, Like you
can feel a lot of people sausage and peppers, I mean, delicious,
some good mustard on a b. I have to call
them sausage and pepper onion sandwiches. Yeah, I'm sure you
do with sausage, you know, delicious. Everything becomes a sandwich
to you as soon as there's bread involved. Well, once
in between bread, it's a sandwich, right, Okay, that's a

(08:36):
whole of the story itself. We don't need to get
into that. I know I saw you. I saw your
disgust in your eyes when I said that. I'm not
even going there, all right, Jeffy Well, nonetheless, but uh again,
a great uh tailgate type food is a sausage and peppers.
What a great food that is. You can grill them
and put them on the grill. Put some peppers on
the grill. Anything you can cook with one apparatus, I

(08:57):
think really does the job with a lot of less.
You know what I'm saying, Like, you don't want to
have a bunch of dishes.

Speaker 3 (09:02):
You know what I think is a game day food
for homes. I feel like dips because you don't want
to dip in a tail oh a lot of strangers.
So I think like a really good dip is something
that and you can bring that, you know, Like a
good dip is something that can go anywhere.

Speaker 2 (09:18):
I feel like you're a bit of a dip master too,
by the way. I feel like you have some great
dip recipes and that beautiful noggin of yours.

Speaker 3 (09:24):
Oh yeah, I got some shortcut ones. I got some
seventeen step ones, you name it. I know a dip.
I know my way around a dip. I like dipping.
I honestly eat food for the condiment.

Speaker 2 (09:33):
And I'm sure we're going to drop into that here
later on the show, no doubt about it. But here's
the thing too, I'm a dip guy myself, and I
think are some easy dips you can make using beans,
using certain vegetables. Cream cheese is your best friend. Don't
be afraid of shrimp. Like all these things are easy
to make dips out of. We're gonna touch on that
later on as well.

Speaker 3 (09:51):
Yeah, oh man, there's so many classic dips. I mean
the French onion dip. It's so easy to church that
up with caramelized onions. At home, had a little extra
Worcester Shire. No, it's good, I mean extra crack pepper
in it. Maybe we should have a Super Bowl parties.
I think like we might be on point here, like
you and I can make the most amazing.

Speaker 2 (10:10):
Food for Super Bowl. Yeah. Yeah, And here's the thing, Like,
I know you're not a football guy. You don't watch
football the week. You don't pay attention like I do.
For me, I mean, it's it's it's almost like a
religious thing for me. But when you're in, you're in,
and that food is delicious. Like you're talking wings, you're
talking mats of rella sticks, you're talking potato skins, one

(10:31):
of my favorites. To make it home as well. You're
talking dips, you're talking ribs, you're talking chilies, you're talking. Listen,
mac and cheese, give me a great stew all. These
things fall in slow cook apps of freaking loutely. If
you can slow cook it or put it in a crockpot,
it's game day food.

Speaker 3 (10:48):
To me, slow cooked, you're putting a crockpot, it's game
day food. Okay, listen, I mean, what what about like
a pizza.

Speaker 2 (10:57):
I can be convinced. I can be convinced pizza to
me is more summer, but I think that pizza also
can be a great game day food as well. Yeah.

Speaker 3 (11:04):
See for me growing up, like whenever we were gonna
watch football at someone's house almost always, and when I'm Upstate,
New York, we would. There's this place called Pudge's Pizza
that used to serve sheet pizzas. It was fifteen dollars
for like thirty six wings a sheet, a giant sheet pizza.
It was like fifteen slices and then you know, I

(11:25):
think it was like two leaders of you know whatever,
what soda right, yeah, yeah, and it was like fifteen dollars,
and that was like, you know, I mean it fed
a crowd. You know, it can't beat that, and that's
hard to beat. I mean, chicken wings is a game
day food.

Speaker 2 (11:40):
Come on, yeah, I kind of agree with that. I
think fried chicken is as well. But some people don't
agree with me at fried chicken is game day food.
But for me, growing up on a sunt football Sunday,
I wasn't working. A bucket of fried chicken from Lee's
Fried Chicken down on Broad Street and Richmond, Virginia was
one of the greatest things ever. Well, I mean, so,
let's so game day food is regional, I think so.
I think in different areas, you're gonna have different things, right,

(12:02):
I mean, never thought about like that, But I think
you're right too. And here's the thing too, I think
game day food can also lean into not just football,
but other events as well. Whether it's maybe it's the Olympics,
you're having some people over. Maybe it's Monday Night Raw,
which is pro wrestling, Like you're having like that was
the thing for me. We would have people come over
to watch Monday Night wrestling and we would have food
and it was a game day situation. Same kind of food.

Speaker 3 (12:24):
Yeah, you know, I gotta I gotta think, like here
in Connecticut, I bet a game day food, especially because
it gets colder, is the lobsters get.

Speaker 2 (12:30):
Better and better. Oh yeah, I mean there's not a
lobster rolls. I mean, think about all those things, A
lobster dip, a lobster roll, a lobster raviolia, lobster pasta, lobsterbobs,
lobster mac and cheese. I mean, think about a fried lobs.
Oh my gosh, let's go. Never had a lobster's let
me flow your mind. How about lobster corn dog?

Speaker 3 (12:48):
Yes, I've had a lobster corn dog, and I think
that is probably one of my favorite. Like such a
delicious way to have a lobster.

Speaker 2 (12:56):
But yeah, I mean be in New England. Do you
think oysters fall in that category? I think they could.

Speaker 3 (13:01):
I definitely yea. Oysters and clams.

Speaker 2 (13:05):
Sure you like you love clams, right, Jeffrey. I do
love clams.

Speaker 3 (13:10):
I love them on the halfshell that like fick big
cherry stones that we crack open and then steam them,
chop them up.

Speaker 2 (13:16):
I love baked clams. One of the beauties about her
about Connecticut here, like being on the coastline and just
being where we live. There's so much great food here.
I don't think there's a right or wrong when it
comes to a game day cuisine, whatever you're brought up on. Yeah,
I bet there's people out there who are like, you
know what game day food is to me? Lasagna? And
I'm not mad at that. I would have a slice
of lasagna anywhere.

Speaker 3 (13:37):
I wouldn't care what it was.

Speaker 2 (13:38):
I don't think it's a wrong time for lasagna.

Speaker 3 (13:40):
Could be a Tuesday at two thirty.

Speaker 2 (13:42):
And if I stop by and you're like, oh, I
just made some lasagn you're hungry, I'll be like, not really,
but I'll have a little bit. So you gotta have
a little lasagna whenever it's there. Yeah. What about a
pot roast? What about a pot roast? Pot roast? I'm
gonna make pot roast this Sunday. Delicious. I might have
a slice of the pot roast. I like, look, pot roast.
I have a question for you about pot roast. Go ahead.
What do you do the next day? Pot roast sandwich
on white bread with iceberg, lettuce, salt and pepper and mayo.

(14:04):
Would you be mad at me?

Speaker 3 (14:07):
No, So you're doing like a Yankee pot roast and
like a beef stock, carrots, onions, cellar.

Speaker 2 (14:11):
Oh, yeah, all the things. Some shouts garlic, throw it
all in there or herbage. But the next day, the
next day, I'm gonna slice that shit. I'm gonna slice it.
I'm gonna or shred it up, and then I'm gonna
put it on some bread, white bread, with some mayo,
a little iceberg, lettuce, salt and pepper. Wouldn't you be in? Yeah?
Why wouldn't I be? That sounds delicious? Yeah, I agree.

(14:34):
I think pot roast is one of those game day
foods that works off fantastic.

Speaker 3 (14:38):
Oh yeah, and you can use pot roast all I mean, dude,
a little pot roast on a grilled cheese sandwich that's
a little caramelized onions. Let's go really can't You can't
go wrong with little pot roast. It's almost like having
a short rib, you know. It's like it's just it's
like that little bit of braised meat, a little beef.

Speaker 2 (14:53):
I mean, it is brazing one of my favorite ways
to cook. Yeah, it might be. It might be. It
might be when I.

Speaker 3 (14:57):
Throw together a little poutine with that pot roast.

Speaker 2 (14:59):
Oh come on, now, you're talking dirty, Jeffy. I like
talking dirty poutine. But that's the thing, like, I think
there's no right or wrong when it comes to game
day food. We just named like seventeen different things that
are completely opposer from each other that could be great
game day foods. And I think it's whatever makes you
happy for game day. You know, whatever makes your your
your your group happy for game day is game day food.

Speaker 3 (15:22):
If it makes you happy.

Speaker 2 (15:24):
I don't know you're saying. I had to. I had
to because that's all I could think about.

Speaker 3 (15:28):
You know what I wish? I wish there was such
a thing as a clam dip.

Speaker 2 (15:32):
Is there a thing called the clam dip? Of course,
it's a clam dip. And here's the thing is it's
not that's about to be because Chef Jeff just thought
of it. I mean, think about clams, a little bit
of caramelized shallots, some garlic, cream, cheese, white wine. I mean,
pea bread. Sounds delicious, doesn't it. Wow? Yeah?

Speaker 3 (15:52):
So, uh, clam dip creamy savory advertiser made primarily from
cammed clams and cream cheese, often mixed with mayonnaise, lemon juice,
worcestershire and scallions.

Speaker 2 (16:02):
Almost exact same thing I make. It's almost the exact
same thing I make my archer tip out of that
sounds very similar.

Speaker 3 (16:07):
Yeah, or like a crab dip.

Speaker 2 (16:08):
I've made a crab dip. Really, I mean all these ingreients,
So read those ingredients again, but take away the protein.

Speaker 3 (16:14):
Uh, mayonnaise, mayonnaise, man cheese, lemon juice, worcestershire, scallions.

Speaker 2 (16:22):
Any and then insert any seafood you want there and
that's your dip. Yeah. That's a great dip. Actually, I
mean it's easy, I mean super easy. And I bet
you can even you could heat that up if you
can put a scoop of that.

Speaker 3 (16:35):
If you have those big clamshells that you like wash
out and you have around, you know, from the beach,
you can fill that up with that and then bake
it off and serve on in the in the clamshll.

Speaker 2 (16:44):
I add a little bread missed, a little bread, combs
and parmersan cheese and put it on top of it.
Come on, oh man, that sounds delicious. I mean we're
giving recipes. It's too early to give recipes. We're already
doing it. That's what. That's how we feel about game
day food.

Speaker 3 (16:57):
How excited I am about cooking on game day. I'm
probably the best guy to bring over on game day.

Speaker 2 (17:01):
Because I don't care about the game and you want to, I'll.

Speaker 3 (17:04):
Just hang out and cook. Like he could be like,
oh man, I wish someone wanted to make pizzas because
I'm so I'd be like, oh, I got you. Oh
I wish someone would stand by this friar, no problem,
any excuse. I have to talk to people and just
be away from the crowd. I'm usually there.

Speaker 2 (17:18):
Stop it unbelievable. Hey, first of all, listen, if you're
gonna be the guy who's there, I'm not gonna put
you to work. I'm gonna make you a football fans.
My plan like that. That's my goal in life to
make you a football fan. Uh okay, that's a cool goal.

Speaker 3 (17:34):
I think my goal in life is to.

Speaker 2 (17:39):
Make I mean, how crazy was I? Was I a maniac?
At at we did our event at Oyster festast weekend
in Norwalk? Was I a crazy person? There? Listen to
the football game? Like, have you ever seen me look different?

Speaker 4 (17:52):
No?

Speaker 3 (17:52):
I've seen you watch football before and I've seen you
get real into it.

Speaker 2 (17:56):
Yeah, the world changes a little bit like I'm everything
else kind of that's off. Yeah you get yeah, yeah,
you have a maybe a little bit of an obsessive
uh gene in you when it comes to them, no
doubt you. Like, I feel like you're gonna be like
one of those old people that brings voodoo dolls to Bingo. Okay,

(18:17):
that seems like a little much, but yes, okay.

Speaker 3 (18:18):
You know because like you're like or you'll have like,
you know, like a like a lucky something and you'll
be like, you know, one of the grand kids will
touch it and then the team will lose, and you'll
be like, what did.

Speaker 2 (18:29):
I tell you?

Speaker 3 (18:29):
I told Trevor not to touch it.

Speaker 2 (18:31):
Never touched it on the game day.

Speaker 3 (18:34):
Well lost.

Speaker 2 (18:35):
First, like to point out, I don't have any grandkids. Yeah, thankfully,
Please don't make me that old again. But if they did,
if that was the case it did happen, I would
probably disown the grand kid. That's all I'm saying.

Speaker 3 (18:45):
That's what I mean.

Speaker 2 (18:46):
It's like it's very serious around you. But you know
what's fun is that Yukon's football team has become kind
of a thing. We should go to a tailgateate with
Yukon at some point. Oh, let's go. I'd love to.

Speaker 3 (18:56):
College football is so much fun, I mean, the energy, amazingly, pageantry,
people and down.

Speaker 2 (19:00):
I mean I love it. I'm all about it. I mean,
shout to our friend Ben and Rob Dibble. We should
go see those guys Robble Show. Yeah, I'm sure they're
up there watching games every other weekend. I mean, we
can make this happen, couldn't we. Let's go I mean
able to send send them this audio and say hey,
I want to come cook for you guys and hang
out while you're doing something with Yukon. I mean, Yukon's
awesome and whether it win or lose, we have a

(19:21):
great time, That's what I'm saying.

Speaker 3 (19:24):
And we can draw. We'll make good food.

Speaker 2 (19:26):
Yeah, I mean, so we got about two minutes left
here before we go to break. But Jeffy, if we're
gonna go do that, what's the one dish you want
to make for an event like that? If we're gonna
go to a tailgate at a Yukon football game, we're
gonna feed a hundred people out of the blue, what
are we making?

Speaker 3 (19:40):
Well? I mean I'd have to reach out to uh,
you know, somebody try to get some clams, and then
I would want to I would want to do maybe
a baked clam or you know.

Speaker 2 (19:50):
Our friend Matt Storch, he could help us with that.

Speaker 3 (19:52):
Oh, I'm sure Matt Matt Storchi help us out with that.

Speaker 2 (19:54):
And I'd want to do, uh, some sort of baked clam,
I think, and serve baked clams everybody. Not a bad idea.
Maybe it's a little Teresa in there, Terresa and clams.
What do you think?

Speaker 3 (20:03):
Yeah, oh, I love Teresa. Or a little double smoke
that cut bacon, you know I I I could you know,
a little dicet fannel, little diced onions breadcrumbs, you know,
So I tail that up lemon? Oh yeah, absolutely, I'll
give everybody a little wooden spork.

Speaker 2 (20:23):
With their Okay, is it it? Yeah? I guess it
does a tailgate. I think I'm down with that. I
think I'm down with that. I think it's we're gonna
make that, and then we're gonna make my famous Saint
Louis style ribs. Gonna be done. We're gonna smoke them
for fourteen hours. I'll smoke them here, then bring them
there to finish them. Uh, and then we're gonna finish
them with and make a delicious you never had this

(20:43):
for me that I make. I make a delicious barbecue
sauce out of grape jelly. Grape jelly co Cola and
Jack Daniels. Yep, your face that you just made right there.

Speaker 3 (20:53):
I feel like I don't know you.

Speaker 2 (20:56):
I'm telling you my my Jack Daniels and grape jelly
barbecue sauce I can make is a life changer, a
game changer, and it's absolutely delicious when it comes to
being on ribs, particularly on the ribs that have been smoked,
No question about it.

Speaker 3 (21:12):
I'm all about it. I'm all about it.

Speaker 2 (21:14):
Let's go, let's poke, Let's make half fribs with grape jelly. Yeah,
we're playing games. Beef ribs, big one, let's get it.
You can eat it like a dinosaur. Beef ribs. That's
what I'm talking about. Dinosaur bone. That's what I'm talking about.
You know. That's what's up. When we come back here
on Plumblove Foods, we're talking game day foods. We're very
excited to be hanging out talking about this sort of thing.
My favorite things since football season. I love football. Come on,

(21:36):
Jeffy mediocre loves football. But we're gonna get in there.
We're talking some great recipes. We come back, we're gonna
help you figure out what your game day table is
gonna be. Plus a little bit later on Jose Perez
from Archie Boards gonna join us and tell us what
he thinks it's perfect for game day. You're checking out
Plumblve Foods right here on WICC The Voice of Connecticut
with Chef Plump Chef Jeffs. Stay right there, We'll be
right back. Plumblove Foods WYSD see the Voice of Connecticut.

(22:22):
Happy Saturday to you. Hope you're having a fantastic weekend.
A kickoff to your weekend or maybe a weekend is
I guess it's not really the kickoff. Kickoff was on Friday, Jeff.
I don't know why I said I was kick off
the weekend. Uh, well, because it just feels like I say.

Speaker 3 (22:35):
I was, like, it's more the weekend, I mean Friday.
I guess it's like, I mean, we're old, so we
don't get out to work till late on Friday. I'm
not old, And like the weekend for chefs usually starts
on Monday.

Speaker 2 (22:47):
I don't know about you, but Monday right, well, you know,
it just schedule changes a lot for me, that's what
it is. But I get it, I understand. So Happy
Saturday to you. Hopefully you're getting ready to uh, you know,
make something delicious for dinner tonight, or get ready for
tomorrow's football, or maybe watch college football all day to
day or you know, listen, it's that great time a
year for sports. So come on, let's get it. Let's
make some great food here and I think this break

(23:08):
Jeffey and of course coming up a bit later on
Chef jose Pesh or Archie Moore's and the meat trucks
and to join us, and he'll give us his breakdown
some of his favorite things to make during game day
food from an expert besides us, Jeffy a different voice.

Speaker 3 (23:18):
You know, it's nice to have another expert on.

Speaker 2 (23:21):
Yeah, but I think we should. We should jump into
you know, kind of the staple of game day food,
the go to, if you will, Jeffy the chicken wing. Yes,
I mean, I'm a fan of chicken wings, right.

Speaker 3 (23:34):
Oh, man, I like him. I like him always.

Speaker 2 (23:38):
There's not a bad time I have chicken wings. Yeah,
I like him whole. I like flats, I like rounds. Well,
I've got to ask you, are you a flats or
a drum guy? And I here's the thing. Flats are
the are the the like the basics of forearm section
of the chicken wing. If you think about what a
chicken wing looks like, it has like like the two
bones which are kind of that's called a flat, and
then the single it's like a small drumstick. Is the

(23:58):
drum drum mat? They call it so And ironically, I've
read that most people like the flats more than dramats,
which is interesting to me.

Speaker 3 (24:05):
Yeah, that is interesting.

Speaker 2 (24:07):
I don't know.

Speaker 3 (24:07):
I like them both. Like I said, I like every
part of a chicken wing. I mean I would eat
the bone if it were socially acceptable. Geez, Jeffrey, Really,
I just love I love it so much.

Speaker 2 (24:18):
I love it.

Speaker 3 (24:21):
Every part of it is just I eat chicken wings
like a hungry cat.

Speaker 2 (24:27):
How's a hungry cat? All right? I don't even want
to know. That's a whole different question. I don't even
know what's going on. And I brain when you said that.
Let's talk about preparation though, because you know, I don't
know if there's a right or wrong way to make
a delicious game day wing. I mean, I think as
long as you don't overcook it, we're doing.

Speaker 4 (24:40):
Well.

Speaker 2 (24:41):
There's a wrong way to make a chicken wing, all right,
let's talk about the wrong ways.

Speaker 3 (24:45):
The wrong way to make a chicken wing. If your
chicken wing is not crunchy, Like, if there's a slimy
spot on your chicken wing, it needs to go back
in the oven or the fryer or the air fryer, yes,
or the or the grill, whatever your your heat method is.
Chicken wing needs to be crispy. Yeah, it has to

(25:06):
be crispy, especially on the partic on the outside of
that wing. You really want that nice crispiness on the
outside of the wing, even if you're gonna put it.

Speaker 2 (25:12):
In sauce, right, so you want to sauce it right
before you serve it. You don't want to sauce it,
you know, and let it sit that sauce starts to
make it. Listen, youthing crispy it is?

Speaker 5 (25:19):
That?

Speaker 2 (25:19):
Can you get it wet? It's not crispy anymore?

Speaker 3 (25:21):
Yeah, I mean listen, you can fry a chicken wing
hard and put it in sauce and it's gonna stay
pretty crispy for a minute.

Speaker 2 (25:28):
Yeah, for a little bit for sure, but then eventually
it's gonna get it's gonna start not being crispy.

Speaker 3 (25:32):
It's not gonna be as crispy, Like the skin won't
be crispy. But there's still you know, there's like those
crunchy parts in the sauce.

Speaker 2 (25:39):
What about a grilled wing? How do you feel about that?
There was a restaurant or a bar that I used
to love when I lived in Florida that we go
to to watch football that would do these grilled chicken
wings and I'll tell you what, man, they came out
pretty pretty good.

Speaker 3 (25:49):
Yeah, I personally love to grill chicken wings. I grilled
chicken wings a lot at home. I grilled chicken wings
at at work a lot. I Uh, what I tend
to do is I will grill the wing kind of
slow and uh, you know, kind of in part some
of the flavor from the barbecue on there sin does.
I'll throw at a little bit of wood in there,
like my little smoker box. And if you know what
a smoker box is, it's like a little rectangle piece

(26:12):
of metal that has a couple of holes in it
and usually can slide it open and put a couple
of pieces of wood in it and then kind of
ideally it starts to burn them slowly, and yeah, adds
a little adds a little smoke to your you know,
gas grill or whatever grill.

Speaker 4 (26:24):
You know.

Speaker 2 (26:24):
The trick with that is too if you want to
put pellets in it, Uh, they tend to burn a
little bit more evenly and you know through throughout or
woodchips work well too, but pellets seem to work.

Speaker 3 (26:33):
I've always I've used wood chips in the past, but
now that I'm a pellet grill guy, you know, which
I wasn't for a long time, you know. Shout out
to Matt groark Our, a good friend who got me
the rectech there, which has changed my life. H Now
I smoke everything. Now everything has a smoky flavor, right,
which is but it's amazing.

Speaker 2 (26:50):
The grilled wing, I think is definitely a good option,
you know, because you don't have to like pre cook them,
you know, But we do recommend I think I'm saying weeks.
I'm speaking for you here, but I know, yes, you
would agree with me brining them of some sort, you
know we're talking about we definitely want to brind them.
I definitely think brianding them. And I also think i'm
briding is simple. Brining is very very simple. It's just
salt and sugar solution. You can seizon it up you

(27:11):
want a little bit and just let your chicken sit
in it and it works great.

Speaker 3 (27:15):
Yeah, I'm also not opposed to throwing them in the
oven to crisp them up after they come out, or
throwing them in the air fryer or or the convection
oven after they come out off the grill, because you know,
a lot of times you mark them up on the
grill and there's still be those spots on there that
aren't quite crispy, like this didn't render kind of evenly
or all the way. But you don't want to overcook
it on the grill and burn it in spots. So

(27:35):
then I'll just take them once I know the flavors
on there, and I'll pop them in the air fryer.
I'll put them in the oven for a little bit
and then rend them them all the way so they're crispy.

Speaker 2 (27:44):
Yeah. Works great, that's fantastic too. So yeah, ideas, like
you said before, when we start this conversation, you want
that crispy outside. That's the key part having a delicious
chicken wing. Now, let's say you don't have a grill,
putting them in the oven. I'm not completely opposed to
just putting them in the oven. I'm not a big
fan of it. But if it's your only option, okay,
that works too. I just recommend make sure when you

(28:06):
put them in, you put them in very, very dry,
and then I actually would toss them with a little
bit of a you know, oil of some sort of
avocado oil something. Just just put a little oil, put
a little fat on the outside of those wings will
help them crispot better. Yeah.

Speaker 3 (28:19):
Yeah, I actually bake chicken wings all the time because
you know, the family that I work for, they don't
really love fry food, but they love crispy things. So
I have a great air fryer. It's a comby convection
of them. Is different than what we're talking. I'm joking.
It's not an air fryer. It's a convection of them.
But it's the same thing, all right. Yeah, you know,
I always joke it's the most expective. It's the most

(28:41):
expensive air fryer on the planet. You know, it's it's
just expensive expans have I don't know why I said
it that way, but.

Speaker 2 (28:51):
I did. Well, you know when I say expanse have
I have to Uh.

Speaker 3 (29:00):
You're making me laugh a lot. Yeah, no, no doubt,
no doubt.

Speaker 2 (29:04):
But like I think, when you bake them in an
oven like that, I mean, you just got to make
sure you seize them. I don't know.

Speaker 3 (29:09):
I'm not a big fan of baked wings, but I
think I think moving air. Yeah, I was just gonna say,
moving air convection. If you have an oven with a convection,
that's the best that's gonna make it crispier.

Speaker 2 (29:21):
Yeah, that makes a big difference to keeping the air
moving in there makes it crispyer as well. You know,
you're right, but I actually think you should also take
them and maybe when you bake them, if you're gonna
put them in an oven, if you have a rack
you can put them on. Put them on a rack
because you get more surface area with with the cook
as opposed to like laying on top of a sheet pan.
You know.

Speaker 3 (29:35):
Yeah, Hey, louder for the people in the back. Put
him on a rack, Daddy.

Speaker 2 (29:39):
Oh, that was nice. Louder for the people in the back,
put him on a rack. I'm kind of with that
for sure. I think it works well now. I think
one of the unsung heroes, uh these days. It had
a little bit of a like a little bit of
a party for itself a couple of years ago. What's
kind of died down now is the air fryer. You know,
I think air friers are unsung heroes in a kitchen,

(30:01):
particularly for a home cook. You can do a lot
of things in an air fryer, and cooking chicken wings is
one of them. Jeff.

Speaker 3 (30:05):
Yeah, listen, anything anything that you can fry, you can
basically throw in the air fryer and it will crisp up.
I mean, and like I said before, if you have
a great convection oven, a lot of times these newer
convection ovens and some of the nicer home stove an
oven situations, that right, Yeah, it's basically an air fryer
in there. I mean, you get it hot and it's

(30:27):
blowing the air around. It's doing the same thing. I
think a lot of toast rebons now have air frier settings.

Speaker 2 (30:33):
I mean, it's just it works fantastic. I'll tell you
here's my move for an air fry from air fry wings.
I'll give you my move.

Speaker 3 (30:40):
Please move me so I'm gonna take the wings.

Speaker 2 (30:42):
I'm gonna toss them a little bit of salt and
you usually olive oil or some sort of oil into
a bowl. And then I'm gonna give them a light
dusting of corn stars and toss them again, right, and
then I put them in the air fire, and that
corn starts makes this beautiful outside coating on it. Like
it's not like a heavy coating of corn stars, right,
but just a little bit on there. It makes a
beautiful coating on the outside of it. When it cooks,
that corner starts crisps up really quick with the fat

(31:02):
on the wings from the oil. Okay, so you bring
up a good thing here. I don't like breaded wings. Yeah, yeah,
well this is not breaded, but yes, so I like
if I don't know if anyone out there has ever
been to a Hooter's for the chicken wings, because they
are not good, you know, I don't know. A breaded
chicken wing to me becomes it's something different. That's a
fried chicken wing. See, this is what I hate. It's

(31:26):
the breaded chicken wing. And then in the sauce and
now you have the skin underneath. The bread is steamed
in there, you know, and what do we say before,
what do we stay before to open the segment up.
If it's crispy and you put sauce on it a
few minutes later, I guess what's not anymore? It's breading.

Speaker 3 (31:43):
So crispy fat reacts differently to sauce than crispy bread.
Crispy bread will rehydrate, Crispy fat will kind of stay fat,
like a piece of bacon isn't gonna like soak up.

Speaker 2 (31:56):
Yeah, but I mean like you, I mean like, if
you have a breaded chicken wing with sauce on it
and it sits there for ten minutes, it's not going
to be a crispy anymore. It's going to be like mush, Yeah,
that's what I mean. And then underneath that is the
skin that you're talking about, which is gross. Yeah.

Speaker 3 (32:10):
I just you know, that's a big debate. Some people
love breaded wings. I mean, I've gone places and they're like, oh, what,
you're not going to get hmbreaded, And I'm like, what
are you talking about. That's like sacrilegious to me to
put flour on the outside of a chicken wing. The
corn starch. I'll let you get away with a tiny
bit or a potato starch if in the air fryer.

Speaker 2 (32:28):
Just a little bit, because you're air frying it. That's
why I was doing it. I understand that. But for
yous out there who use For yous out there who
really enjoy a breaded expanse I have breaded wings, you
can just know, yeah, just don't do it. There's too
many ways you can do it without having to do that.
And like I said, I think a breaded chicken wing
is now we're we're venturing over to the world of

(32:50):
fried chicken instead of just a chicken wing, you know exactly.
Let's not stay away from that. So yeah, but air
fryer was great. So one of the things that I
do as well if I'm going to deep fry them.
And you and I have talked about this. You tried
this technique yourself, helping out a friend of yours and
it works great.

Speaker 3 (33:03):
Passing on to my beautiful sister upstate.

Speaker 2 (33:05):
Yeah, I will actually I use a term poach, but
it's not really a poaching, but I will par cook
the wings in beer. You know, you can do it
whatever beer you want. There's no right or wrong answer
here because you're not. I mean you're getting some of
that beer flavor into the wing as well. But the
key thing there is once they're once they're par cooked,
you know, it's already cooked all the way through. So

(33:26):
you're basically going to refire it into a into a
deep fryer. And you can use a hotter fry to
do that because it will make the outside crispy or
much quicker as opposed to you know, you have to
if you're frying them from raw, then you have to
like usually double fry them, or you know, fry them twice,
or you know, turn the fire down a little bit.
You want that heat, you know what I mean. So yeah,
me three seventy five into a into a deep fryer

(33:48):
or some hot oil after you've poached them. But just
make sure they're nice and dry before you put them
in there, because that don't make a mess. But that man,
it comes out so good and you retain so much
moisture in there. It works like a champion all the time.

Speaker 3 (34:00):
Jeff, it sounds it sounds. I mean, I've used it,
I've used the method, and I was gonna say it
sounds uh like a you know, counterintuitive almost put a
chicken wing in water, thinking that it's gonna get crispier,
but it actually the the water renders everything so it
actually gives it. It gets crispy or faster after it's

(34:21):
been in the in the in the water, the hot water.
You know, when you talk about this method, I always think, like,
using this method, I bet I could make the most
delicious chicken wings in the entire world. I would like
break down each flavor of each sauce and then like
pre boil them each type of chicken wing in that
flavor before I would have put it in the sauce. Yeah,

(34:42):
So like you you know, like if you're going to
do like say like a like a golden barbecue, like
a Carolina like mustardy barbecue, then boil them in like
a mustard with beer and brine, you know, some sort
of flavor. If you want an extra spicy wing, maybe
I would boil it in some sort of like chili brine,
you something that was gonna build up those flavors, which

(35:02):
I think, I mean, I've never done this. I mean
for the people at home, I think, you know, try that.
I think that sounds like it would really knock the
socks off of a chicken wing.

Speaker 2 (35:11):
Yeah, I mean, you can definitely add flavor to it
that way, There's no question about that. So we've talked
about different methods to actually cook the wing. What about sauces.
Are you a sauce guy? Oh? Yeah, I know you are.
You like a nice expanse sauce expins half of saucees
buffalo sauce. I mean it's hard to kind of Buffalo

(35:32):
sauce means simple, you don't really overthink it. I mean,
obviously you can make your own pepper sauce very very simply.
It's great, super easy. But the key thing with that
is you got to have some sort of fat in
that sauce or it has to be a fat or
doesn't work. And most of the time we'll use a
little bit of melted butter. What about you, just Jeffy, So.

Speaker 3 (35:48):
I mean, growing up in upstate New York working in
pizzeria is a lot. I've made a lot, a lot,
a lot a lot of chicken wings over the years,
and I love just plain red hot on a chicken wing.
I like butter in it sometimes, but if I want
it to be spicy, I really love just to I'll
just put straight red hot on a really hot wing

(36:10):
and shake it and you know, serve it that way.
And I just to me, that's a classic chicken wing.

Speaker 2 (36:17):
Nothing wrong with that. I mean, I hear you, nothing
wrong with that at all. I'm with you on that.
I just think that sometimes that red hot, like I
feel like you're you're missing something if you don't put
a little bit of a fat in there, it really
helps bring it out and helps it really kind of
glaze over the wing. And you said red hot, So
it's importantly point out too that what we're talking about,
we say that is the classic Frank's red hot sauce,
which is, yeah, a great base for any sauce that

(36:38):
you want to make. Yeah, it's a great bass for
any sauce you want to make. Plus, it's just, in
my opinion, it's really just the classic hot wing sauce.
I mean, I'm sure there's other ones out there that
are similar. I know they make them with buttering them
already and all sorts of things.

Speaker 3 (36:52):
Right, I don't mind the Like I said, I don't
mind the butter. I don't like it.

Speaker 2 (36:57):
I don't want it to cope my wing so heavy though,
Like I don't like a really thick.

Speaker 3 (37:01):
Sauce on my chicken wing. I kind of want the
chicken wing to be still there, you know, like when
I dip it in the sauce.

Speaker 2 (37:07):
So that's okay. It's why I like it a little less,
you know. I know people like to add ketchup and
also butter to make it a little more mild. Sometimes,
you know, try like a mild kind of hot wing,
which you know, I like it a little wanted, a
little zestier, a little hotter. Yeah, I think one of
the ways I'll tell you the easiest way to make

(37:27):
a mild style buffalo sauce. To get a bottle of
Franks red hot put into a bowl. We're gonna add
a little worstersh ore sauce, like if you dash the
workshire sauce a dashed to pasco, some salt. We're gonna
melt about a tablespoon and a half a butter. Put
that in there. Make sure the sauce isn't cold, because
the butter will it'll re solidify once it goes out
in there. And then whatever your favorite barbecue sauce is,

(37:49):
add three tablespoons of it to it and mix the
whole thing up and that's an easy buffalo sauce. That
is like you're it's like when you think of a
buffalo sauce, tastes like that's what it probably is, which
is simple. I mean, listen, this is a very very
polarizing topic. I am not saying that is you know,
anchor bar from Buffalo. I'm not saying any of that.
I'm just saying, like, for an easy buffalo sauce at
your own, at your house, you kind of created that

(38:10):
works well.

Speaker 3 (38:12):
Yeah, yeah, you threw barbecue sauce in a buffalo sauce.
I'm like that seems that seems like, well, it's.

Speaker 2 (38:20):
The same idea usaid to put ketchup, and people like
you said, you know people put ketch it's the same idea,
but we're just using barbecue sauces.

Speaker 3 (38:26):
I think people use ketchup because it is innocuous and
just adds kind of like sugar tomato based.

Speaker 2 (38:32):
So the buffalo the barbecue sauce adds just like hint
of the like you know, smokings to it. It works
really well. I'm just saying I used to do it
at a bar I worked at a long long time ago,
and it worked.

Speaker 3 (38:41):
I'm sure it's delicious. Like I said, I'm a purist.
I I I feel like that that's a that's a
that's out, it's out of the box on chicken wings.
I'm just one of those again.

Speaker 2 (38:52):
Just see, just so you know, I pointed out very
very clearly, like it's not this is not like how
you do it. This is just a different way of
doing it. There's no right a wrong answer there is.
I mean, I love making all kinds of sauce. When
it comes to sauces, there's really no right or wrong answer.
I feel like there's uh, you know, expansive sauces, and

(39:13):
then there's cheap sauces, and then there's you know, homemade sauces.

Speaker 3 (39:19):
I mean you could you could get any sauce and
then add some sort of like honey to it, and
then you have like the honey hot sauce situation.

Speaker 2 (39:25):
Yeah, yeah, you know. So I used to take a
bunch of hobby arrows. I'd make a call a death
with sauce, and I would take all these hobbin arrows
and I cook them, you know. I put them in
a pot with some onion and garlic, and I'd pour
about a gallon of vinegar on top of them, and
then I would just boil them in this vinegar, let
them boil it down right, boil it all the way down.
Then I would add a little bit pinch of salt,

(39:47):
and you know, they all turned to mush, you know,
just a little pinch of salt. And then I would
add a little bit of vegetable oil to it, and
then I put it all in a blender and blend
it all up, and then it cooked a little bit longer,
and then run it through a strainer and you have
this crazy sauce in the end. It's like this vinegary,
super hot, but it has these weird melon hints in
the background because hobb in your e has a little

(40:07):
bit of melo in the background. Yeah, And it's delicious.
And you can either you can run through the strainer
or you can not. You can have it like have
the chunks of pepper in it, like well not really chunks,
but like shreded pieces of pepper from from the blender
in it, or you can you can take it through
the pass it through and it's not as bad, but
a really really easy sauce. And you can do that
method with any kind of chilis you got hobbiniaros, hola penos,
you know, I mean, whatever you got, you can do
that and make your own sauce very simple.

Speaker 3 (40:28):
Yeah, that's a super that's a great one, you know.
One of the out of the box ways. I love
to eat chicken wings. I like to make them like
a tie style. So I'll fry my chicken wings and
I'll have them fried or baked whatever, crispy, ready to go.
Then I'll take a pan. I'll throw some sesame oil
in it, a little bit of ginger, a little bit
of garlic. I'll toast up the ginger and garlic. Then
I throw the chicken wings in that pan with the

(40:50):
hot oil and the ginger and garlic. I'll toss it
all around there. And then I take a whole bunch
of bird's eye chilies, fresh ones that I have sliced up,
and I just drop them all in there and toss
it around, put them on a plate and finish it
with a little cilantro and hit it with a.

Speaker 2 (41:02):
Tiny bit of fish sauce.

Speaker 3 (41:03):
Oh yeah, and uh, it's just it's just such a
yummy way to eat chicken wings.

Speaker 2 (41:07):
To me, it was great. I love that.

Speaker 3 (41:09):
It's like definitely out of the box. It's definitely a
little weird. Some people look at me like I'm crazy
when I serve them, but after they eat them, they're
always like whoa.

Speaker 2 (41:15):
That's like it's such a neat you know, Yeah, that's
great to have it. I should post the video repost
it from me a couple of years ago where I
was with I was at a distillery and they were
showcasing this gen and toonic drink and I said, you know,
I'm gona make a genaitonic wing. Cool. So I cooked
the wings down in gin and then I basically fried
them like we're talking about here. But then I took
us some gin and lime juice and I cooked it

(41:35):
down and I made it. I basically made a gen
toonic sauce that when we were top of wing and
it was so good. A lot of fresh cilantro and
fresh line on top of it. That sounds awesome. It
was great. It was really really good. And uh, you know,
it's funny because you can make a sauce out of
anything if you just the key thing is it's just
when you do it. Don't overthink it, you know, don't
I think the less things you can put into it

(41:55):
the better. Like I said before that quick buffalo sauce,
a little bit more ingredients and eye to use it
in one thing, but keep it simple. And if you
cook it down and take the moisture out of it,
it can glaze anything. Yeah.

Speaker 3 (42:05):
No, I agree, as long as your wings crispy. I
mean when we went to the Dude drop in with
a restaurant road trip, you know, I learned you could
eat peanut butter and jelly on a chicken wing, and
which is crazy fantastic. It sounds so weird and not good.
And I was not happy trying it at first. Yeah,
and then I was like so pleasantly surprised at how

(42:25):
delicious it was. They had like a remember it was
like a s'mores wing.

Speaker 2 (42:29):
My gosh, it was crazy. Yeah.

Speaker 3 (42:31):
And then I mean, can you can put so many
different things on a crispy chicken wing and it's still
so delicious.

Speaker 2 (42:37):
You know, it's wild, It's it's remarkable, different flavors even
been there do drop ins a great place to go
find chicken wings. They got to drop in a couple
of flavors of wings. It's crazy the stuff they do,
and it's good stuff. Yeah.

Speaker 3 (42:48):
Yeah, And then another thing that I read in CT
I've never had it is the dirt wing from Jay Timothy's.

Speaker 2 (42:55):
Oh yeah, Jay Timothy's is very very well. Yeah, it's a.

Speaker 3 (42:57):
Double fried chicken wing.

Speaker 2 (42:59):
It's sauce, sauce fried again and then sauce again, which
to me sounds really incredible and I would love to
try that.

Speaker 3 (43:06):
And then of course Archie Moore's. I'm sure we'll hear
more about that soon. We have Jose on to tell
us more about how they do their wings.

Speaker 2 (43:13):
But I mean, there's so many different flavors you can get,
and we're excited. So go out there, play with your
chicken wings. It's okay, put some new things on there,
testing things out, make them at your house. You know,
I'm telling you. You got football Stunday coming up. You
can make a plan with chicken wings. Here. We gave
you a couple of tips. It's good stuff. We come
back here in a minute. We got a great song
from our band house band the Flames, for our friend
Jose Perez from Archie Moorees and the Meat Trucks and
to join us and give his breakdown. And he's a

(43:35):
smart guy, so he's gonna have a lot of things
to tell us, for sure, no question about it. When
it comes to chicken wings and barbecue style food, I
mean because it all goes hand in hand. You're checking
out Plumblove Foods right here on a Saturday on WYCC.
Chef Plumb and Chef Jeff stay right there, we'll be
right back.

Speaker 3 (43:49):
Expense.

Speaker 1 (44:00):
I'mna say, Reeve, I got my Mama Truss and Rosiness
for smoke.

Speaker 5 (44:10):
I am the same your of barbetue.

Speaker 2 (44:12):
My father was ston't ema. I got the crowds on
jamj whether meet Trump.

Speaker 1 (44:18):
Or Auntie Morris.

Speaker 2 (44:20):
Now let me introduce myself. It's me you can't ignore.
Save Reez my stroll spoken five relave. You know it's
my life. Save Relave, my stroll spoken five relave.

Speaker 1 (44:41):
You know.

Speaker 2 (44:42):
Look, it's my life.

Speaker 1 (44:44):
If you look shit for the best barbecue, it's only
one name. If you want to join the fans to
do only God, what chance we now love better Bristan
in the whole country.

Speaker 2 (44:59):
We you know my Plumb Love foods here on a Saturday.

(45:29):
Oh my gosh, Jeffy, are you kidding me? What in
the world are the Flames doing now? Just writing songs
like it's like a nineties rock intro w W song.
That's crazy. What was that that? That's exactly what it was.
That was the vibe I told them. I was like, listen,
we're bringing on a legend. We gotta we gotta pump
it up. I want I want, I want the energy hot,
I want it big. We've got the smoke machine going

(45:51):
in the studio right now. There it is, there it is.
I think you're right thinking we'll mission accomplished on that.
Joining us right now is a gentleman who is one
of the nicest guys you're gonna meet. Uh out there.
He is from the meat truck and from Archie Moore
is a new Haven. Uh. He's executive chef. H. He's
also a gentleman. He was quite a bit about smoking
anything you can think of and know, Jeffy, I'm talking
about food ladies and gentlemen. Joining us right now, good brother,

(46:13):
chef Jose Hey, what's up? Fellas?

Speaker 5 (46:16):
Thank you?

Speaker 2 (46:17):
What's up? Brother? How are you? Man? Great?

Speaker 5 (46:19):
Great? That's the greatest inro I've ever had in my life.

Speaker 2 (46:22):
Hey, there you go. That's what we try to do
it right here.

Speaker 5 (46:24):
I might need a copy of that. So every time
I go home I start playing it when I walk
through the door.

Speaker 2 (46:29):
Oh absolutely, Man, absolutely, I'm gonna we'll have to We'll
have to put it to your car. So you just
droke roll around in the truck. That's just jamming everywhere
whenever time you pull on the scene.

Speaker 5 (46:36):
That's yeah, I love it, man, I appreciate it. Man.
Thank you very much for having me on today. Man,
thank you dude.

Speaker 2 (46:42):
It's great to see you. It's great to get your
voice and talk to you a little bit. Man, And
I know that you are a very very busy guy,
so we won't keep you very long. But uh, we're
talking all about game days foods. Are you a sports fan, man.

Speaker 4 (46:51):
I'm a big sports fan, big Yankee fan, big Patriot fan,
which is very controversial. Growing up in New Haven, I
get the best in New York. A lot of family
of mine from Massachusetts, so I'm right there, right in
the middle.

Speaker 2 (47:02):
Yeah. I like that. I like the fact you didn't
go to one of the New Jersey teams though. You
went with with the with the Patriots and see Jeff,
but I did. That's the New Jersey teams.

Speaker 4 (47:10):
Yeah, they are from New Jersey.

Speaker 2 (47:11):
Thank you. First of all, I'm a Phills fan. So
you can hate all you want on the Giants. Okay,
g men are going through some hard times. Baby. The
only team actually from New York is Buffalo.

Speaker 4 (47:22):
Absolutely, yeah, you can't.

Speaker 5 (47:24):
You can't.

Speaker 4 (47:24):
You can't brag too much about Buffalo. They can't get
it done when it counts, you know what I mean.

Speaker 3 (47:28):
So listen, they've been the second best team for decades.

Speaker 4 (47:31):
Well listen, that's not in the brag about brother second
best thing. Second best ain't nothing, you know what I mean?

Speaker 3 (47:37):
Wow, how many teams? How many teams are in the NFL?

Speaker 2 (47:41):
Is all I want to say? Well? Thirty two? Thirty two? Okay,
so they're better than thirty teams. Hey, I don't know
about that. But listen, that's a whole other story itself.
But I'll tell you what is better than all that
is the food that we serve on game day to people.
Some of our favorites you know that are out there.
And Jose you you cook a lot of the same
you know things we've been talking about a little bit.
You cooked a lot of stuff with it's chicken wings

(48:02):
or brisket or any of that great stuff. Man, what's
your favorite game day thing? Just to go you're your
go to.

Speaker 4 (48:08):
Oh listen, man, I'm a big rib guy. I love
any style of rib. Baby back Saint Louis cutt my
favorite spare rib because you get that that that tender
meat from the actual belly that's up there, and then
you get all the nice tender meat also on the
on the bone of the actual spare rib. And it's
it's more challenging to cook than the other ribs, So

(48:29):
I like that challenge. And plus, you know, like you
go to supermarket actually cheaper than any other cut, you know,
because it takes a little more preparation to get it right.
But if you're for a challenge, that's to me, that's
the best bang for your buck is to get yourself
a full spare rib. And I love cooking them that
chicken wings of course, but absolutely spare ribs are my
number one thing to go to.

Speaker 2 (48:49):
Let's go to the spa ribs real quick and talk
about that, because I agree spa ribs are absolutely delicious.
If you're gonna give a home cook. Someone at Homer says,
you know what I just heard, chef was they talking
about doing sparribs. I'm gonna try to make it bear
rip what's the easiest method. You could tell them maybe
they don't have a smoke, or what do you think.

Speaker 4 (49:04):
If you don't have a smoker, the best thing you
can do is just put in your oven to season
it overnight. If you want any type of preparation, use
your favorite rub. Make sure you peel that that's that's
that's silver skin off the back. Make sure you get
some seasoning back there. A lot of times people won't
pull that membrane from the back of the rib and
when they go to eat it, they'll get a real
chewy piece of corlage in your mouth, which is very unpleasant.

(49:27):
Plus you want all the flavor that you put on
It gets taken away once you pull it off. But
the best thing to do is turn it off and
on about three twenty five season up the way you
want put it on the rack. Maybe cover it up
for the first I mean I do it for about
two two and a half hours halfway.

Speaker 5 (49:44):
Through, just when you first start. Just cover it right.

Speaker 4 (49:47):
If you want a little smoke too, you can cheat
pull a little liquid smoke, a little water and no. Yeah,
well listen people, believe me, man, I've seen that happen
and I've worked in a few places that do that. Listen,
people always looking for the easy way to do something.
But if you want to get that outdoor flavor somewhat,
you can utilize that in the oven. Cover it halfway.

(50:10):
Once you check the tamp on, you HiT's about one
seventy one seventy five. Uncover it, put your favorite sauce
on it, let it glaze over, and you'll be you'll
be done with those ribs maybe about two and a
half hours if you keep it around three twenty five.

Speaker 5 (50:22):
Uh, that's three that's not too bad. But that's not
the way to go, man.

Speaker 4 (50:26):
Just just bust out the grill, take it time on
the grill, turn a half the grill on, do an
offset cook on your grill, and to do the three
two one method, you know what I mean?

Speaker 5 (50:36):
Uh, three hours uncovered, two covered, and then one just
blaze it up.

Speaker 4 (50:41):
I can go in further detail with that, but if
you look it up, the three too one method is
probably the best way to go for any ribs.

Speaker 2 (50:47):
Yeah, it's it's it's almost a fool proof. If you
just follow that three two on method, it's really easy
to do it.

Speaker 4 (50:51):
And the thing about barbecue is if you just gotta
pay attention and and and if you have other distractions
going around, then your stuff might come up stuff. But
if you pay attention, you care about it. Barbecue is
very easy to do. It's not complicated. Anybody could do it.

Speaker 2 (51:06):
What about chicken wings? It's one of your favorite preparations
for chicken wings, you know? For me? Yeah, I talk
about all the time. I actually end up poaching mine
in beer at first before I fry them.

Speaker 4 (51:15):
Well, that's that's a good idea. I never tried that
one before. I gotta try that.

Speaker 2 (51:18):
Oh yeah, it works great.

Speaker 5 (51:20):
What kind of beer? You don't use an ipa or anything?
Write something light?

Speaker 2 (51:24):
Actually know, I'm going to go heavy. I p I
p A something heavy on the on the IBus because
I want to add some of that floral aroma to
the wings I cook them, because the idea here is
that you're going to poast them, which is going to
get them about pretty much cooked all the way through,
and then you hit it. You dry them and then
hit them in the fry, which criss them up really quick,
and that those hot flavor stick with the wings, so
you get a little bit in there kind of bitterness.

(51:44):
It's it's delicious because I.

Speaker 4 (51:45):
Try that one. I've never done that before. But what
I normally do is I'll either dry briner or wet.

Speaker 2 (51:51):
Brianan Okay, explain dry bron for people who don't know.

Speaker 5 (51:53):
What dry brining is.

Speaker 4 (51:54):
Basically just seasoning with salt in your seasonings and letting
us sit overnight and all those flavors penetrated inside of
the protein that you have, as opposed to doing a
wet marinate or a wet brian where the protein is
actually inside of a solution of salt, sugar or whatever
flavors you want, and the process of osmosis takes place.

(52:15):
You extract all the blood and you you put in
basically what I injecting, all the flavors that you have
in the water. So before you brian anything, always taste it.
Make sure you like the flavor of it, because whatever
flavor that brian is, that's the flavor is gonna be
inside your chicken.

Speaker 2 (52:30):
That's a lot of people are talking about that tasting
the brian. That's a good point.

Speaker 5 (52:34):
Yeah, yeah, you gotta taste everything.

Speaker 4 (52:36):
If not listen, like you'll you'll have bland food that
you spend all the time line you're going to be disappointed,
disappointing everybody else. You know, then you'll get a bunch
of people lying to you because they don't want to
hurt your feelings.

Speaker 5 (52:45):
You know.

Speaker 3 (52:46):
That's I love the Brian. I love the Brian pork.
I love the Brian lamb too. I think, I think,
I think using the Brian is a is a great
way to make sure things stay moist, especially when you're smoking.

Speaker 4 (52:55):
Yeah, accolutely, and then it's it's a food proof way
of making sure your food comes out moist if you
forget about it after you brind it, you have a
little bit of a larger marginal error, just to make
sure it's.

Speaker 5 (53:07):
Still it's still tender and it's still flavorful.

Speaker 4 (53:09):
So that's that's my best way.

Speaker 2 (53:11):
You doubled, you double down, and inject even if you
Brian or did you Brian is good?

Speaker 4 (53:16):
No, not at all, Brian is Brian is better than injected.
In my case, It's like when you try to cheat
making a pistromi, right, you take the brisket you injected
to try to get that in there. But most of
the times, the best way to do with pastrami is
just let us sit for a week ten days get
all that brian there naturally instead of injecting and trying
to rush it.

Speaker 2 (53:33):
You know, yeah, yeah, I like that too, so uh
chicken wings sticking with it. So you're gonna brind your
wings and you deep aublem you smoke them. What do
you What I do is I like to smoke them first.
Get that nice smoke flavor in there. Get them up
to about one sixty one sixty five. Basically cook them
all the way.

Speaker 4 (53:50):
Don't overcook them because then when you cook them again,
you're gonna try to wing out a lot of people.
Let the wings get up too high one eighty five,
two hundred. You got all that moisture that you work
so hard for and it just cooks away and by
the time you fry, it's just it's just skin and
bone and it's it's not very pleasant. So if you
even if you want to undersmoke it a little bit

(54:10):
as far as like not getting up so high, you
can just pull it out, cool it down because you're
gonna cook it again. You know you're not gonna You're
not gonna eat it at that moment because you're gonna
it's basically part of the process. And then you're gonna
finish it off in the fry maybebout three or five
minutes until it hits the temp maybe one seventy five.

Speaker 5 (54:27):
You get a nice crispy skin on that wing, and
then you'll be ready to go.

Speaker 2 (54:30):
What about sauces. Are you making a sauce? Are you
buying a sauce? Do you like to keep a nose sauce?
What do you like on your wings?

Speaker 4 (54:35):
Listen like I like it. I like it dry rub.
I love dry rubs. I like sauces. But on the side,
especially depending on how you're gonna serve the wing. If
you're gonna carry the wing to somebody's party, you sauce it,
the wings are gonna come out soggy. People gotta remember
that the many puts the hot and the container's gonna steam.
So most of the time, especially here, Archie Moore is
like during the Super Bowl, we serve all our wings

(54:57):
with the sauce on the side. That's probably the best
representation of our wings that you can do at home.
Most of the time, people pick up the wings and
they're gonna go to the party afterwards.

Speaker 5 (55:05):
Right.

Speaker 4 (55:06):
What we do is we give them instructions how to
reheat it in the oven or even the airfire works great.
You get the air fire going. The chicken wings already
had the fat from the first fry. They crisp up
very nice. You toss them and they come out just
as if you we eat them in the restaurant. So
that's the best way to do them.

Speaker 2 (55:22):
Yeah. I think the airfire is underrated when it comes
out like reheating. It's as opposed to a microwave. You know,
luck just want to throw things into the microwave, like
we can't do that.

Speaker 4 (55:29):
No microwave is just microwaves just boils whatever moisture is
inside the airfiers circulates all the hot air, which is
which is great. It's basically a convection of it. And
that's that's that's on steroids, that's why it's great.

Speaker 2 (55:41):
Yeah. Uh talk about wings though, that you guys do
at Archie Morris how much? How much or how many pounds?
I guess? How can we measure the amount you would
put out on a Super Bowl?

Speaker 4 (55:51):
So Super Bowl last year we did about twenty seven
thousand wings. Oh my gosh, yeah, twenty seven thousand. Yeah,
it's a fun process. It takes us the whole week
to prep for it, but we got it down to
a science. So I got all my guys frying stuff
all week, getting them all prepped up, bagging up the celery,
bagging up the blue cheeses, all the blue cheeses, all

(56:12):
the ranches are made in house. We don't buy any
sauces pre made. Everything is made in house. Our buff
our famous Buffalo sauce is made in the house every day.
All our yeah brown sugar bourbon that we do that's
very popular, raspberry bourbon, our extra spicy, our Tai chili, everything,
our barbecue sauce. I got our location here in New

(56:32):
Haven that uses my barbecue sauce, my meat truck barbecue
sauce for the wings, which is like a hybrid of
like a Memphis in the Carolina style a little bit.

Speaker 5 (56:41):
It's a little looser than like a thick tomato.

Speaker 2 (56:43):
Based yeah, vinegar based sauce.

Speaker 5 (56:46):
Yeah, it's not as.

Speaker 4 (56:46):
Loose as like like a mop sauce or vinegar based
sauce you we use on the whole hogs on the Carolina.

Speaker 2 (56:52):
So you know, all these things sound delicious, Jeffrey, I
kind of want all these sauces right now.

Speaker 3 (56:57):
Oh man, are you kidding? I'm getting hungry just talking
about everything thing you just said. I'm like Archie more.

Speaker 4 (57:05):
Anytime you guys want. Yeah, Like our big one of
our biggest sellers now is our garlic farm. People love that,
the cheesiness, the garlic. Then we finish it off with
some parmesan cheese on top, and especially when the chicken
is nice and crispies, it's great.

Speaker 2 (57:18):
Great. Hey, talk about a garlic palm sauce and how
you can make that at home? Like, what's an easy
way you think you can tell a home cook? Hey,
you want to make palm sauce.

Speaker 4 (57:25):
Well, you can just start out by making a basic bush.
Now if you want, take us whatever fat you want
to use. I love using like unsalted butter. I use
unsalted butter because the parmesan cheese has so much salt
in it. You want, you know, get make it overly salty,
equal parts flour, eagle parts butter. You build that up
into like a roup basically. But you don't want to

(57:46):
get it dark really because you don't want to affect
the color of it. Just make sure the flowers cooked through.
I just use some basic heavy cream, some black pepper,
some other seasons in there, and then you use a
little milk within it all. Sometimes the heavy cream might
make it too too thick. And then just add as
much parmesan cheese as your heart desires. You want to

(58:06):
salt the garlic with the butter and the flour, which
works well. If you want to cheat and use some
garlic potter or some gran lady garlic, that as well
as well.

Speaker 2 (58:14):
I don't cheat and use fresh garlic for goodness sake,
fresh garlic, please, Yeah, and.

Speaker 5 (58:19):
Please don't use that garlic in the jar. That stuff
is horrible jarlic.

Speaker 4 (58:23):
Yeah, that stuff has a bad aftertaste. It's very acidic,
and you don't get the true flavor of garlic.

Speaker 2 (58:30):
You know, it's almost pickles. It's just gross. Yeah, stay
with me. I say it all the time every time
I get anywhere in public. Stay away from jarl. There's
no chef on the plant that actually uses jarl like
stopp it.

Speaker 5 (58:41):
No, garlic is so cheap, there's no reason to buy that.

Speaker 2 (58:44):
So yeah, and it's it's such a great flavor. But yeah,
and then just toss it all together into your sauce,
into your best melt, and then you got this beautiful sauce.

Speaker 5 (58:51):
Yeah's basically making like like a mag and cheese sauce.

Speaker 2 (58:54):
Like a Morne.

Speaker 4 (58:55):
Yeah, exactly.

Speaker 2 (58:56):
We get real fancy. Whether you take that best met
turn into mornay sauce, ask some garlic boom call it this.

Speaker 3 (59:01):
Enjoy everything, dip everything in it. It sounds like it
would be good on pasta.

Speaker 4 (59:09):
It's good on everything, bro, I love it the white whoa,
I'm not that so ose.

Speaker 2 (59:17):
How long you been with Archie Moores?

Speaker 5 (59:18):
Now, so I've been.

Speaker 4 (59:20):
I've been working full time with Archie Morris for about
a year and a half. It was a long courtship
over here. I've been a customer at the Archis in
New Haven for twenty two years.

Speaker 2 (59:30):
Yeah.

Speaker 4 (59:30):
Anytime I got out, anytime I got on my shift,
I wilays come here. Archies has always been open late
for the industry people, which is great.

Speaker 2 (59:38):
Good.

Speaker 4 (59:39):
Yeah, and any place you can go hang out in
a safe environment, a great neighborhood. This is a neighborhood.
Bar People don't understand that this is in a neighborhood.
This is not like in a major intersection. There's nothing
around here other than like a high school two blocks away,
which is Wooblecross. And you have each Rock. You got
a beautiful neighborhood over here in the East Rock neighborhood
and New Haven, and this is a neighborhood bar like

(01:00:00):
people just walk here, like our parking situation is it's okay,
But like I told you, it's the owner bought a
house just to knock it down.

Speaker 5 (01:00:07):
The book parking a long time ago.

Speaker 2 (01:00:09):
How about that? Wow?

Speaker 4 (01:00:10):
Yeah, but it's the neighborhood. Bars is a great place.
I've been coming here, like I said, for twenty something years,
and the owners always wanted me to come over here.
They always wanted somebody who was like super driven, someone
who was creative but also knew what the brand was.
Not to go so far left or so far right,
keep it in the middle and just keep the menu

(01:00:31):
consistent and fresh and new, but just also remembering what
the staples are, the wings, the burgers, and barbecue. I
do it on the weekends, our Friday and Saturdays have
been a good addition to the menu. It's not overtaking
what we are, but it's also like showing folks like
what we can do. I'm a barbecue guy, like I've
been barbecuing my whole professional career. I've worked with tons

(01:00:55):
of different places. I work with Bear's Barbecue. Jamie and
Cheryl are good folks over there. I've worked with them
for for a long time. I got a bunch of
barbecue friends that I've made over the years of doing competition.
A lot of friends down in Charleston, like Tank Jackson,
buddies of mine in Missouri.

Speaker 2 (01:01:11):
Uh, my daughter just went to a college and college Charleston,
so I spent some time down there.

Speaker 4 (01:01:17):
Oh that's I love Charleston.

Speaker 2 (01:01:19):
Great city.

Speaker 4 (01:01:20):
It's a barbecue mecca.

Speaker 5 (01:01:21):
Man.

Speaker 4 (01:01:21):
It's if you like if you like whole Harley like pork,
that's the way to go, man, that's the way.

Speaker 2 (01:01:27):
Yeah. And also too, so let me tell you that.
So over at Archie Moores you how many locations you
guys have now?

Speaker 4 (01:01:36):
So we just five locations. I'm at the New Haven location,
but we also have location in Fairfield and Milford and Branford,
and uh there's another.

Speaker 2 (01:01:48):
One somewhere somewhere. You guys all get along or it's
like a healthy competition between.

Speaker 5 (01:01:54):
It's a healthy competition.

Speaker 4 (01:01:56):
This this Uh, the one in New Haven's own solely
by the founder is Bob Fuchs, and then he has
partners and all the other ones. Yeah, you'll get the
same wing that we prepare here over there. The menus
do vary based on where you are. The barbecue is
only done here in New Haven because it's hard to
teach people how to do barbecuing other places.

Speaker 5 (01:02:16):
But it works here. Maybe we can scale it up
to that. But we have other things in.

Speaker 4 (01:02:22):
The works right now, building up our catering with our
food truck, looking for another site to build a concept
out of that also incorporates the meat truck and Archies together,
So yeah, we have a lot of things planned ahead
of right Yeah. Building the catering business is great because
people was always asked Archie Mores to do catering off

(01:02:44):
site and they've never had the ability to do it,
and they haven't done it. But now with a team
we put in place, we're taking advantage of those opportunities
and just growing outside of our physical space here because
we are limited in our space. We only fit about
eighty four people in this restaurant and we're cracking numbers
day and night.

Speaker 2 (01:03:00):
So yeah, that's great, man, that's great. And obviously on
the football Sunday gets busy over.

Speaker 4 (01:03:04):
There, football crazy. I get my guys, I got my
guys in here early just to start frying the fault,
you know, portioning bags, getting everything ready. Nachos are a
big hit.

Speaker 5 (01:03:15):
You know, people love our nachos.

Speaker 2 (01:03:17):
Was talking about it for a second because we got
a few minutes before we go to break here. I mean,
he brought up nachos. Jeff, what a great game day
food nachos is? I mean great game day food. That's awesome.
I mean, come on, Jose, nachos fantastic for a football Yeah.

Speaker 4 (01:03:29):
Nachos are great because they're super communal, like anything you
eat and and for for for a game that you
want to eat away your hands, you want to be
able to share it. And anytime you pull out a
tread of nachos, people's eyes get really big and they
start digging for the best piece.

Speaker 5 (01:03:42):
That has everything.

Speaker 2 (01:03:43):
You know, right and incredibly incredibly easy too, really hard
to mess up nachos.

Speaker 4 (01:03:48):
They're super easy. The only way you can mess them
up is by forgetting a bottom o.

Speaker 2 (01:03:52):
That's right, we'll not put enough cheese. I hate when
the guys put just the cheese on the top.

Speaker 5 (01:03:57):
You know, he got.

Speaker 2 (01:03:59):
Yeah, yeah, that's what it is. You got to make
sure you put it in layers. You got to layer
it up and then you pop it in the oven
and then you write it all through everything make sure
everything else. Yeah, you want to make sure that everything
gets well incorporated. You don't have all these coppings on
one side is opposted on another side, you know. So yeah,
there you go, Jose. We appreciate you man. Take time
to come on the show and hang out with us

(01:04:20):
and give us some tips today. And uh look forward
to coming down and seeing you down to Archie Morris
here real soon.

Speaker 4 (01:04:25):
No, absolutely, man, I appreciate the opportunity to come on
with you guys. You know it's none but love every
time I see you.

Speaker 2 (01:04:29):
Guys.

Speaker 5 (01:04:30):
You like that brothers to me.

Speaker 2 (01:04:31):
I appreciate that.

Speaker 4 (01:04:32):
And then good luck with everything in the future, and
I look forward to seeing you guys soon.

Speaker 5 (01:04:36):
Right.

Speaker 2 (01:04:36):
We appreciate you, man, Thank you very much, and we'll
talk to you on down the road. There he goes
friends A good friend, Jose marsh.

Speaker 5 (01:04:43):
Moore, very much. Great, lend me a copy of that
song you got.

Speaker 3 (01:04:47):
We'll get it on the way.

Speaker 2 (01:04:48):
We'll make sure you get.

Speaker 5 (01:04:49):
It's all over New Haven. I appreciate it, guys, we
love it.

Speaker 2 (01:04:52):
We love it. Shout out to our friend Jose from
Archie Moore's joining us here on the program. If you
haven't done so, take a trip down there and go
see him. Go see the meat truck. You can find
him on Instagram at the meat Truck on Instagram. Really
really nice, good human right there, Jeffy, smart.

Speaker 3 (01:05:06):
Guy, absolutely great guy, great guy, super smart, super talented.
I mean we didn't even really get to talk about
all the competitions that he's won. I mean literally gonna
have him for barbecue brisket king. I mean he's he's
been all over a big name in barbecue right there.

Speaker 2 (01:05:23):
We got to get him back to talk some barbecue
to a barbecue show. That's what we'll do, Jose, talk
about that, no doubt about it. Yeah. And also nacho's
I totally figure about nachos being a game day for
what's a great choice?

Speaker 3 (01:05:34):
Slamming choice?

Speaker 2 (01:05:34):
Are you kidding me? Because you can put so many
different things on a NA show too, No doubt about it.
We come back, we're talking more recipes and some things
to take home for you're checking out. Plumb love foods
right here at w I sc stay right there. We

(01:06:40):
love foods right here w I you see the Voice
of Connecticut. We're talking game day food, some of the
best things that you could have for your game day excitement.
So much fun, I'll tell you. Jeffy uh shout out
to our friend Jose Peres from the Meat Truck and
Archie moorees joining us here on the program last break.

Speaker 3 (01:06:56):
He had some great tips for everybody. Great tips, great
guy and legends. You got to get out there and
see him. He's a you know, the Meat Truck and
New Haven's at Archie Moors. Go down there and see him.
He is making some magic on that smoker.

Speaker 2 (01:07:08):
Yeah, he does some great stuff, man. And just what
a nice guy he is too, Just a really sweet
nice guy. Definitely definitely a good brother if you will. Yeah,
he's a new generation of cooks, man. I love him.
They're all so nice and friendly. Yep, you know, unlike
some of those guys we know, unlike some of us
older guys curmudgeons. Yeah right, you know, we're out here
making things expend. Hey, listen, there's any part of the

(01:07:32):
show you want to go back and listen to again
because you missed it. Obviously, the show's podcast that you
can get it anywhere you get all of your fine
digital audio. You just just go in there and starts
plumb love foods. It pops right up. It's it's good
stuff there, so you know, check it out. Also next week, Jeffy,
Thursday and Friday, I will be co hosting the Wonderful
Connoisseur Media nationally syndicated and un Raven program. I will

(01:07:54):
wow sitting in with Anna all for Thursday and Friday,
taking taking care of a sitting in the big chair
with Raven. Actually think Anne's probably the big chair. I
don't know who's a big chair there, but I'm sitting
in one of the chairs, so I'll be the number two.
But that's fine, that's fine. I'm excited to be there.
So check me out with Anna all day long on
the Anna and Raven Show coming up on Thursday and Friday.
We love Anna. She's the best. She is the best.

Speaker 3 (01:08:14):
Raven's also really great.

Speaker 2 (01:08:15):
But maybe it's good people too. He's a good guy.
He doesn't know much about football. He's a good guy, Anna,
she says. So it's just very sweet.

Speaker 1 (01:08:23):
Uh.

Speaker 2 (01:08:24):
We talked to me, to me, we talked about the
same person.

Speaker 3 (01:08:28):
Well, we became very close friends when we judged together
that's true.

Speaker 2 (01:08:31):
That's true. That's true. So yeah, make sure we check
that out there. It's gonna be good times. You know,
always left sitting there and hang out in that show itself.
But and there's a lot a lot of food stuff
comes out in those shows too, which is pretty fun.
So you're a chef, well, I try to stay away
from that on that show. I just try to go by, uh,
just plumb, just plumb. That's it, just plumb, Just like

(01:08:55):
I dropped the chef when I'm on the Raven. Yeah, no, no, no, chef,
you should do that next time. Day would be like,
so what would you make? You're like, I have no idea.
I just plumb. I'll probably get don't cook, Yeah I would.
I'd probably call. I'd order from Archie Moores because they
heard it's great, and I don't order. That's just ordered
Marchie Moores. You're making me laugh, Jeffy. So we've talked

(01:09:15):
a lot about chicken wings. We talked a little bit
about some ribs and some other things. But you know,
when it comes to planning a game day situation at
the house, you got people coming over on Sunday to
watch the game, you know, there does take a hair
of planning involved with us. Some things you have to have, Jeffrey,
I thought we'd go through a few things that we
think you have to have for a perfect game day party.
I love that.

Speaker 3 (01:09:33):
So like a game day hosting situation, if you're hosting
game day at your house, right, these are things you
should do so that you know you're gonna have a
successful party.

Speaker 2 (01:09:43):
Yeah. And I think number one paper plates. Ooh, paper
plates is a strong move. Sir, paper plates. Yes, sir,
paper plates. I think it's important to have that because
you want to keep the clean up simple. Yeah.

Speaker 3 (01:09:53):
Listen, I grew up on paper plates. My mom hated
doing dishes. We all hated doing dishes.

Speaker 2 (01:09:57):
At our house. We had paper plates, and we had
those like plastic things that you put the paper plate
on top of. Oh yeah yeah yeah. So it made
your paper plate be have like a little more like
rigidness to it. Yeah, a little sturdy scene. Yeah up plate,
that's strong moves. That's a good move right there. But
paper plates also makes it feel I think a little
bit more festive for this particular party. Is that weird?

Speaker 5 (01:10:17):
Yeah?

Speaker 2 (01:10:18):
I mean, are you getting paper plates with like NFL
teams on them? Or you're just getting just the old white,
you know, ruffles, the fluted whites. No, I don't like
those because you need like nine of them to be
able to hold anything to d a lot, it's crazy.
But you can get like, you know, the China paper
plates or you know, they don't don't think they make
the styrophone ones anymore. Remember styrofilm paper plates.

Speaker 3 (01:10:35):
Yeah, I feel like those. You just hate the planet.
If you use styrophone paper you might be right.

Speaker 2 (01:10:39):
I think you might be right, But I don't think
they even make those anymore. But yeah, so, uh, if
you're like a like an evil, like like a like
a bad guy in a movie, they're like, yea, they
just have them just for that, right, right, right? But yeah,
so get a good paper plate, something that can hold
some weight to it and you can you can eat
off of it, and it makes clean up a lot simpler.
And I know a recyclable'll be great, but just get

(01:11:01):
paper plates or something you can burn. I don't know,
keep it simple, that's what I think. So paper plates
are very very important, Jeffy in my brain. Also, have
someone in the group be the ice guy, bring ice
to the party. It's helpful.

Speaker 3 (01:11:12):
Yeah, ice.

Speaker 2 (01:11:13):
Ice is. If you're gonna have a game day party,
you need to have ice. You need to have ice
in the cooler for the beer.

Speaker 3 (01:11:18):
If you're gonna have beer for whatever drinks you're gonna
put in there, you're gonna need ice to make cocktails with.

Speaker 2 (01:11:24):
It's no question. Ice is.

Speaker 3 (01:11:26):
Ice is a great thing.

Speaker 2 (01:11:27):
To have, no question. Now we need to have some
mappotizers here on the menu, Jeffy, some mappetizers. I think
it's very very important I have some smapotizers. Let's give
a couple of things that we can make that are
pretty good for everybody, and everyone likes it. I'll throw
you for a loop here before you know, you throw
one out there. But I think a shrimp cocktail is
always a winner at us at a football party. It's
easily hand food, communal, and who's like shrimp cocktail? All right?

Speaker 3 (01:11:50):
Listen, I love shrimp cocktail. I think shrimp cocktail is
a great thing to have at a party. Easy. I'm
not mad at that. That's super easy. I mean you
can you can buy shrimp at almost any grocery store
that's already been steamed for you, or you can get
them a peeled into veined and ready to go frozen.
Really not hard to steam a shrimp and cocktail sauce.

(01:12:13):
You can make your own very easily, or you can
buy a ton There's a ton of great brands out
there that make really delicious cocktail sauces.

Speaker 2 (01:12:19):
And yeah, but what a great appetizer, right, easy feel.
It feels a little bit elevated. It's a little elevated
for a football party. But at the same time, I'm like,
you know, I get that you're big money plumb, so
you drop into shrimps. You gotta do some shrimp, you know. Yeah,
you' dropping them shrimps on them expanse have plus Yeah,
what about you give me an apetizer for the party?

Speaker 3 (01:12:39):
All right, So I'm gonna make a a dip that
is super easy to make. It is just cream cheese,
velveted cheese, and a can of rotael the tomatoes. Right,
you have the rotail tomatoes, which is like tomatoes cilantro
and like green chili's and garlic or something like that.

Speaker 2 (01:12:59):
It's all mixed to other. I just we're gonna call
it the uh uh. This guy Curtis taught it to me.
He was a terrible name.

Speaker 3 (01:13:09):
This guy this guy, Curtis is a good dude. His
last name was far Ha. I remember because it was
like laugh far away. We'll call it the far Ha
Oklahoma cheese dip. No, No, he's from Kansas. It's cheese
Kansas dip. So it's called it Kansas cheese dip.

Speaker 2 (01:13:24):
Yeah.

Speaker 3 (01:13:24):
So it's a cheese dip and it's just you put
it in a little crock pot. You turn it on,
you put all these things in there. It all melts.

Speaker 2 (01:13:30):
He mix it up and you just keep it warm
and just dip dip tortilla chips in it.

Speaker 3 (01:13:35):
Everyone's gonna love it. I'm too delicious.

Speaker 2 (01:13:36):
Huh.

Speaker 3 (01:13:37):
It's so good. It's so good. It's so bad for you,
but at the same time it makes you so happy.

Speaker 2 (01:13:43):
Tell me that the rescue one more time. So it's
cream cheese yep.

Speaker 3 (01:13:47):
So one block of cream cheese, one block of Elvida cheese,
one can of rotel and then you cancale that up
or down yep. And then you could also throw in
a can of shredded chicken if you wanted to, or
you can throw in you know, if you had a
little LEFTI.

Speaker 2 (01:14:00):
Can a freaded chicken. A shredded chicken, canned chicken. You
know what I'm talking about. I know, why don't we
just grill some chicken? Throw it in there. We gotta
get canned chicken.

Speaker 3 (01:14:08):
Dude, I'm going super easy here, daddy, Okay, all right,
this is like, this is like shortcut Pearazzi recipe one
fair enough fair You want a fourteen stepper, I'll hit you.

Speaker 2 (01:14:17):
Oh, I'm sure you will. I've got a good one
here for you too. That sounds delicious, and I may
actually do that. Just like a nice cheese dip, you
can't get it wrong, almost like you can add some
beer too, too.

Speaker 5 (01:14:27):
Hot.

Speaker 3 (01:14:27):
Cheese is good, It is good.

Speaker 2 (01:14:32):
My wife makes this amazing artichoke dip, right, And it
always sounds difficult when you say it, but a can
accord aartichoke carts. Chop them up, mix it with a
little bit of mayo, a little bit of cream cheese,
and some Orchestershire sauce, some chopped shallat and garlic, and
you whip it all together and you put it into
a baking dish. Top it with some bread crumbs, throw
in the oven until it browns up. Nice thing. It's

(01:14:54):
nice and like Bubby on the outside hot. What a
delicious thing to dip nacho chips into. It's so delicious.
I love it. I almost like use it as a
spread for a sandwich. Is so good.

Speaker 3 (01:15:03):
Yeah, yeah, artichoke spinach CHARTI choke dip or just the
art choke dip. I love all the crab dip in
the same vein, baked like a warm crab dip. I
think is it feels very expansive. It does just very
good and it's very very good.

Speaker 2 (01:15:18):
You know another one I'll go with, which is very
very simple, and I love this one. It's it's a
really really easy one to do. Is get yourself a
can of black beans and a little veggie stock, and
we're gonna puree the black beans up, so you're gonna
turn it into like a smooth puree, right, and then
we're gonna saute off a little bit of chalott, a
little bit of garlic, and a little bit of your
favorite chili, and then mix it all together with that
black bean mixture, right, and then throw it into a pot,

(01:15:40):
a crockpot, a warm up, a warm black bean dip
finished with a little chili powder on top. It's a
warm black bean dip. Just unbelievable, super easy, and people
feel like you're very fancy when you serve a black
bean dip. Oh definitely, you know. So I'm gonna hit
you with a seventeen step right now, one of my
favorite dips off the show.

Speaker 3 (01:15:57):
Okay, I'm gonna go fast. Then it's a I like
to make like a seven layer dip. Remember the seven
layer dip?

Speaker 2 (01:16:02):
Oh, no, Chesa's seven layer, which means it's gonna be
seventeen layers. Yeah, but I do it with caviar. So
I take all the accouter monks that I would usually
use on a caviar service, and I put them in
and I and I'll layer them and then top it
with a ton of caviar and then serve it with
homemade water crackers.

Speaker 3 (01:16:20):
That is very expansive. It's very very inhensive, but it's
it's so good and people go crazy for it because
it's literally it feels kind of nostalgic because everyone's had
a seven layer dip it a yeah, yeah, like a
church picnic or whatever.

Speaker 2 (01:16:32):
He were going to church it up even more. I'm
using your your phraser church it up. Shout to our
friend and chef fellow chef from Ohoopy, Chef Keith Cabot.
He does a dip with caviar where he takes just
simple makes up beautiful like French onion dip. Right, he
makes himself. There's a karmas onions all the things. We
can also just buy like some French onion dip, ye
and then serve it with a bowl of potato chips.

(01:16:53):
But on top of the French onion dip with the
caviar on top of it. M it's kind of a
sweet move. It's kind of delicious.

Speaker 3 (01:16:58):
Oh yeah, yeah yeah, top of things with caviar is
a very sweet move and it really makes it expense.

Speaker 2 (01:17:05):
Yeah, all right, so we got some appetizer ideas. Oh
one more, I give one more appatize and I like
to do too, very very simple. Pigs in a blanket
one of my favorites. But let's let's elevate it. Get
some nice wag you hot dogs and some crescent dough,
crescent roll dough you get from like pills burying, and
a little you know, little round still into them. Yep, yep.
Wrap those hot dogs in the crescent roll though, and
then bake them in the oven. Oh my, gracious, my, goodness,

(01:17:28):
you're gonna get something delicious out of that. There's like
a giant pig in a blanket. Come on, I was
just gonna say, that's a giant pig in a blanket.
I like to just buy the old Hebrew national little ones,
and then I'll roll them in a different spice, like
sometimes I'll roll them in a little jerk spice, right,
and I'll bake them off so then they're like and
then I'll put a little pineapple with mustard. I'll make
a little pineapple mustard with a jerk pig. Listen to you.

(01:17:50):
I'm excited about that.

Speaker 3 (01:17:51):
Yeah, it's tasty, you know what I mean. There's a
shortcut way to do it to take a little honey mustard,
a little whole gray mustard, and then you dice up
a tiny bit of crushed pineapple out of a can,
mix it all together, and then you have yourself a
little pineapple mustard.

Speaker 2 (01:18:03):
That sounds amazing. I think it's a good move, Jeffy,
I kind of dig that. So let's talk about the
main course now, you know, I think with Jose we
talked about nachos. I think nachos can be a great
main course. You talked about chicken wings religiously here. Obviously
wings can be the main course. You can do wings
with a bunch of my sauces. That works well. I
think chili is underrated and not spoken about enough when
it comes to these things. A nice big pot of
chili on a December football game. What's better than that?

(01:18:27):
I couldn't agree more.

Speaker 3 (01:18:28):
I couldn't chili and corn bread together on a football game,
especially when it's cold out. Nothing sticks to her ribs
as good as a bowl of chili, and it makes
you feel good. You can drink beer with it, you
can have a cocktail with it. And there's so many
different types of chili. I mean, you can have meat chili,
turkey chili, vegeta chili coong carn which has no beans.

Speaker 2 (01:18:48):
Then there's just the bean chili.

Speaker 3 (01:18:49):
You know, there's vegetarian chilis, there's a I mean, it
really gets You can get kind of crazy with the chilies.

Speaker 2 (01:18:55):
Absolutely, I think it works great. Also, another one I
think is great for a football Sunday is a pot roast.
I think throwing a pot roll a nice piece of meat.
Earlier I don't remember having pot roast on this, but
for you, I would eat it.

Speaker 3 (01:19:08):
Yeah, pot roast for football.

Speaker 2 (01:19:09):
Say it is delicious because once you make it, you
know kind of can just hang out and you can
kind of just gnauch on the whole thing. So, you know,
sert it with some biscuits, you know, some of those
boiled potatoes with it. Keep it simple. It's really delicious.
Great for football Sunday. You know, do a little bit
of red wine. Like we're not gonna just go there
and boil meat and water. We're gonna we're gonna flavor
it up nice. You know. Oh, definitely little red wine, shallot,
garg all those things you know.

Speaker 3 (01:19:30):
I love to I love to do like a crock
pot pulled pork. Oh yeah, now it's not just a
barbecue sauce. Crockpot pulled pork. Just some of my favorite
barbecue sauce. Maybe cut up a little aromatics, put the
pork shoulder on top, cover it, set it, don't even
think about it until the game starts. Get in there.

Speaker 2 (01:19:50):
You just pair it tongs, just pull it apart all bit.
You can top that on bread.

Speaker 3 (01:19:56):
You can get yourself some potato buns, get some pickles,
and all of a sudden, you got yourself some really
really delicious sandwiches for everybody. And it was like literally
barely thought about.

Speaker 2 (01:20:05):
It, right, you didn't do anything to really make that happen.
It was throw that croc pole or that you know
that the slow cooker you got there, that's a great one.
I like that one a lot too. That's that's delicious,
you know. I also think that a great one to
always cook off for me is a some sort of roast,
you know, maybe, yeah, I don't know, maybe it's to
maybe I don't know. Maybe I shouldn't say that because
I like that, but other people probably don't like that

(01:20:26):
as much. You know, it's too fancy too, you know
for a football game. But you can get a nice
piece of meat, roast it off slowly and you know,
slice it and serve it with bread and stuff. But
what we could also do instead, Jeffy, I think is
a ham. Like we could throw a ham in the oven,
glaze it up a little bit. I take a little
bourbon and mix it with ketchup and that becomes Mike
Glaes for ham, and then you pull it out and

(01:20:47):
you can have hamd biscuits for everybody. Oh my gosh,
hand biscuits are delicious, and you know, maybe it's a
where I come from. Growing up. Hand biscuits are definitely
a thing.

Speaker 3 (01:20:58):
I think it's where you grew up for sure, because
is a we didn't need a lot of hamd biscuits
growing up. I mean, I love a hand biscuit. And
if I went to a party and someone's like, oh, hey, man,
I mean I glazed the delicious ham. I made some
fresh buttermilk biscuits. There's some you know fixings over here.
Go ahead, make yourself a sandwich. Or even if us
Hawaiian roles, dude say less, I'm I'm way. I mean,

(01:21:19):
if you made mac and cheese and put a ham out,
I would be thrilled. I mean that sounds delicious. But
I said, I just didn't grow up eating stuff like that,
which you know, to us, it was always pizza. You know,
we got a lot of pizza, like you know, we
bought a lot of pizzas delivery when we made stuff
at home. I think for mains, the chicken wing was

(01:21:39):
the was the overall winner on a football day, and uh,
you know, and then there was always people who made
things like chicken wing dip, you know, which is like
a chick chicken dip or you know, you'd get the
people who came over with you know, I think I
talked about it a long time ago on the show
when we were just doing the podcast.

Speaker 2 (01:22:00):
But uh, there's a.

Speaker 3 (01:22:02):
Chicken wing lasagna. I had an upstate in New York.

Speaker 2 (01:22:04):
That was really really good. It was so.

Speaker 3 (01:22:08):
Upsetting when I heard what it was. I tasted it
and I was like whoa. And then the guy walked
me through it and it was it was he made it,
you know, from scratch with a lot of love, and
it was really delicious and okay.

Speaker 2 (01:22:22):
And by the way, I just so you know, if
you bring a chicken a buffalo chicken dip to a party,
I don't trust you. I just want to point out
to I never trust it. It brings a buffalo chicken dip. Yeah,
it's weird.

Speaker 4 (01:22:30):
What so what about that?

Speaker 2 (01:22:31):
Don't you trust? I don't know. I just I don't
trust it. Like I feel like you're I feel like
you're phoning it in, you know, like are you really trying?
You definitely bought that you didn't make that.

Speaker 3 (01:22:39):
Oh you don't think someone made a chicken wing?

Speaker 2 (01:22:42):
And then like there's so many things like how long
has it been setting out? How long has it been?
You know, I don't trust it. I like to bring
it in one of them small crock pots, you know.

Speaker 3 (01:22:49):
I think that's like a great investment, like one of
those little two court crock pots, I know what you're
talking about, Like those are the best because you keep
them hot, you cover it, you bring it to the
party and just plug it back in and you know,
you got it going. And it's like people are always.

Speaker 2 (01:23:01):
Like, oh, who brought this? This is great because it's
hot all over to the end, you know, the solidify
And I think that's great. You know, the thing that
people don't talk about and I love. But when it
could be a whole show on its own. Fond like
putting fondu out at a big party like this with
like a game day fondu. Yeah, I guess that's probably
not a bad idea. I mean, yeah, that's not that's
not a good that's a good idea. But they kind

(01:23:22):
of do what that cheese dip. It's kind of a fondu, right, Yeah.

Speaker 3 (01:23:24):
It is kind of like a fond and it can
be cheap or it could be expansive, you know, depending
on what you dip. Into your cheeses or what types
of cheeses you use.

Speaker 2 (01:23:32):
I wanted to tell you that, no, definitely, it's not.
That's a fond don't at a football party. But nope,
you're right. Hey, hey yo, okay, hold yeah, easy, easy,
all right, So talk about some desserts, Jeffy. We've got
some appotages. We've got some main so about deserts for
a football party.

Speaker 3 (01:23:47):
I mean, desserts for me at a football party are
probably gonna be stuff.

Speaker 2 (01:23:51):
Like beer and more beer.

Speaker 3 (01:23:53):
Well beer for sure, but I you know, I love
to have like a chocolate chip cookie, a peanut or cookie,
uh you know, rice Krispy Tree, which is a good one.

Speaker 2 (01:24:00):
I think, you know, like finger three things that I
can just pick up and kind of snack. I got you,
you know, nothing too involved. I gotta tell you, though,
that the involved part doesn't scare me as much, particularly
here in Connecticut with so many great ice cream spots
we all have locally in our neighborhoods that we live in.
I love an ice cream Sunday bar. I think that's great.
Keep it, you know, sprinkles and syrup and caramel sauce
and whipped cream and just all the fixings. You can

(01:24:21):
put it all on a bowl ahead of time. It's easy,
and then break out the ice creams and be like,
here's make your own Sunday bar. And you want to
get really fancy, you can go to Amazon and buy
some little football bowls. Come on, what yo?

Speaker 3 (01:24:31):
Game Day at the Plum's houses.

Speaker 2 (01:24:32):
Where it's at.

Speaker 3 (01:24:33):
This is where it's at Sunday. As long as you're
rude for the Stillers, you're everyone's invited.

Speaker 2 (01:24:38):
Yes, I mean, I don't even for the If you're
a Ravens fan, you're not aloud. You can't have you.
If you're a Ravens fan fan no raven hold on
Ravens or Bengles ye oh wow. Yeah, and Cowboy fans,
I'm still a little bit like, ah, I'll let you in.
By'm not sure how al I want you to stay.
See that's the thing about loving the Bills. It's like

(01:24:58):
you can't hate anybody you Josh Allen, one of the
basketball players ever live. How can anybody if you like football?
How can you not like to watch the Bills? They're exciting. No,
I'm just saying they've lost to almost everybody at least once.
And then oh yeah, there was edit them. There was
a time frame in the ninetieshere like the Bills were
always about to make Super Bowl and then didn't. Yeah,
or made it and then and then didn't do well.

Speaker 3 (01:25:17):
It didn't do well.

Speaker 2 (01:25:18):
I mean there's the famous of the famous Giants the
first game they went, you know, and the wide was
it right? Right? Wide? Left? Oh? Every wide?

Speaker 5 (01:25:26):
Right?

Speaker 2 (01:25:27):
Yeah?

Speaker 3 (01:25:27):
Wide right to kick? Oh yeah hard.

Speaker 2 (01:25:31):
This is my game day is so much fun. Give
me one more desert, Jeff, you come out, rack that brain.
Give me something.

Speaker 3 (01:25:35):
One more dessert. I mean I would probably go get
a box of donuts and bring that. I love donuts,
and here in Connecticut there's so many great donut shops.
I missed Killer Homemade Donuts, and I'm sure they make
game day donuts that are special just for the day.
You know, the shape like a football. If I saw
all my buy them.

Speaker 2 (01:25:52):
Yeah, yeah, no doubt about it. Drinks, I mean, listen,
we got two minutes left here. We could talk about
drinks for well, we have two minutes. Yeah, we got
two minutes minutes. I think beers, obviously the way to
go Celsish is the way to go. Keep it simple.
I don't think I have a bunch of mixed drinks
going on. You know, I think anything in a can,
that's the way I would go. Keep it simple, paper
plates and cans. Yeah, I think.

Speaker 3 (01:26:10):
You know, a lot of people are worried about calories,
so beer is getting harder and harder to serve.

Speaker 2 (01:26:14):
You know.

Speaker 3 (01:26:14):
I buy beer a lot, and I bring it to parties.
I feel like it's like me and one of the
person that's having a beer and I can't even have that.
I don't drink that many beers. I have one or two.

Speaker 2 (01:26:23):
Yeah, so drink I might.

Speaker 3 (01:26:25):
I might make like a cocktail. I might make something
fun for the game day, you know. Maybe yeah, maybe
like a boozy ar a palmer, or maybe I'd make
like a like if it's cold day, maybe i'd make
like a hot toddy of some sort in a in
a in like the crock pot.

Speaker 2 (01:26:41):
You know, like get like some sort of like cider
hot toddy going you know, something like that. That's especially
when it's cold outside like that.

Speaker 3 (01:26:48):
Yeah yeah, yeah, you know, spike it for the adults,
but it could be a virgin for the kids. Yeah,
you know, like a like a spiced cider, warm cider,
and then you know, maybe hit it with a little Jackdaniels.

Speaker 2 (01:26:58):
I think that's a great Yeah. Little Jaques Daniels is
always a winner. Man. Listen, this sounds fun. We should
have a super Bowl party, Jeffy. Let's go. We should
have a tailgate super Bowl party. You think we should
have it, Well, tailgate us. I got a super Bowl
but okay, well they're gonna sport it orts. There you go,
jeff we can.

Speaker 3 (01:27:17):
We can tailed things. There it is.

Speaker 2 (01:27:19):
Hey, shout out to our friend jose Preess or Archie
moore Than to meet truck joining us and we appreciate
his insight. Go out and have something great and enjoy
the games and cook something and delicious. It's fun for
chef Jeffy, I'm Chef Plum. Remember, friends, food is one
of the most important things.

Speaker 5 (01:27:32):
We have.

Speaker 2 (01:27:32):
Everything important life for balls around food. Let's make sure
we give it the time it deserves. And we'll see
you guys next week. We're right here on this very
program where hopefully my stellers we're gonna win this week
against the evil evil Seattle Seahawks. We'll see you guys
next week right here on Plumb Love Foods. Thanks guys,
evil and the rest