On this episode the boys are hanging with MLB legend, World Series Champion, Fox SPorts broadcaster Rob Dibble, we talk MLB the rise to a champion and of course food! Check out the ROb Dibble show everyday on Iheart Radio
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Speaker 1 (00:01):
Coming and storming, a world of sound. Chef pull on
the mic, making Heartstown, the Jeff.
Speaker 2 (00:07):
Jeff Wan shot girls myself, Chef Dead in the background,
making new meats, found song girls a Peace They us
down any night and a conversation song Tight.
Speaker 3 (00:28):
And Boll made.
Speaker 2 (00:29):
Dishes, Street boostal Tides, These Chef Spring hates more tim
Guys sent soon and podcast ra chess can't ready by
sucking off the dead in a conversation, So the fast
(00:50):
say Sun on the knee, Chef Fun and the list.
Speaker 1 (00:58):
And the rest.
Speaker 2 (00:59):
Yo.
Speaker 1 (01:00):
Oh, Happy Saturday, everybody, what's going on? Walking to Plumblo
Food's live right here on the Voice of Connecticut WICC.
We're excited to be hanging out with you today. It's
a great day, Jeffy. It's a fantastic day here in WICC.
Isn't it beautiful? Chili Saturday? Here we are, They're all chili.
I'm getting tired of it. My wife makes fun of
me because as my weight loss journey continues, she says,
welcome to the world of being cold, because I sit
(01:21):
down on the couch now and she's like, oh, you
have a little bit of blanket as you sit down,
and I'm like I am. I am as a matter
of fact, and she's like, oh, and then you've joined
my twenty years I've been living together because I never
would you know, I get cold. Now you know what
an interesting side effect it just has been, because like
you know, I've lost forty pounds of insulation.
Speaker 4 (01:38):
Jeffy, Wow, I'm like not wanting to lose any more
weight now, apparently, like I feel like I'll last longer.
Speaker 3 (01:47):
In the wild.
Speaker 1 (01:49):
I don't know if it's going to be a survival situation,
but if it is, it's always a survival situation. Come on,
that's true. That's true. I guess you're right. I guess
you're right. Well, listen, the good news is, if it's
a survival situation, today we were joined by greatness, and
it's We've had some great guest in this program, no
doubt about it. Right, But today is a day unlike
any other. Uh, there's not many days in your life
when you were joined by greatness. You were joined by
(02:10):
a a elite athlete, you were joined by someone who
has climbed to the top of that mountain, looked over
the side and said, you know what, i'mmist stay right
here for a minute. And then come down on my
own terms, and then and then realize what the real
championship is. I can't believe it. I'm gonnaell you what
greatness can only be achieved when you hang out with
other greatness. And today we got a bro. We got
one of our favorite people joining us on the program today, Jeffy.
Speaker 3 (02:33):
I know, I'm super excited, All Star Hall of Famer.
Speaker 1 (02:37):
World Series Champion.
Speaker 3 (02:39):
Listen, listen, and like the nicest guy.
Speaker 4 (02:43):
Not scary at all, No, like the pictures I saw
of him used to be very scary.
Speaker 3 (02:48):
I looked him up. First time I looked him up,
I'm like, oh my god, this guy will beat the
crap out of me.
Speaker 1 (02:53):
But that's for sure.
Speaker 4 (02:54):
He met him at Mohegan and he's like, I mean,
the nicest fell I've ever met in my life. And
then I was like, I looked him up after we
met in the first time, and I was like, whoa, these.
Speaker 1 (03:03):
Guy's a legend a legendary human being.
Speaker 5 (03:05):
Man.
Speaker 1 (03:05):
Rob Dibble's gonna join us here just a few minutes. Man,
He's awesome. He's gonna hang out with us and talk
a little food, talk about winning a world series, talk
about how you know your diet changes when it comes
to these things, what they would eat, celebrations, what you
would eat, all that fun stuff. But before we get
to that, Jeffy, it's important that we talk about one thing.
Speaker 3 (03:21):
Let's talk about it.
Speaker 1 (03:22):
The super Bowl's coming up this right, super bowls coming up?
It is, And I gotta be honest with you. I
don't care. I don't I don't care. I don't care,
And I feel like that most of the world doesn't care.
That's sad it is, but like, don't know. It feels like, yeah,
of course, I think that's what the rest of the
world's saying. But are you doing anything? Are you making anything?
(03:43):
Are you doing anything fun? Just just to get down
to it right away, Am I.
Speaker 3 (03:45):
Doing anything fun? Like I said, always, I'm always.
Speaker 4 (03:48):
Doing something for Buffalo, even though they're not in it.
I'm making Buffalo something that's gonna be Buffalo wing. There'll
be a Buffalo wing dip. I'm even talk about a buffaloloa.
You talk about buffalo buffalo wing lasagna is a hit.
I've never made that for my client. I'm not sure
if I'm working. If I'm working, I'm sure I'll be
making wings and sliders. And some sort of like, you know,
probably a pulled turkey situation, like a barber turkey situation.
Speaker 1 (04:10):
Okay, and uh, you know I'm smoking meats because on Sundays,
you know, I do cheap meats Sunday. And that's what
we're gonna do with what are you smoking? Cheap meats?
I'm gonna make a great beef bergag yon out of shanks.
Oh yep, beef burging out all the all. The smoker
cost me six dollars.
Speaker 4 (04:27):
I gotta be honest, I would not be mad at that.
If you called me and we're like Jeff, he had
it's made beef bourging on the smoke.
Speaker 3 (04:31):
Would you like a little?
Speaker 1 (04:32):
I would be like, yes, sir, Yes I would.
Speaker 3 (04:35):
I let's go.
Speaker 1 (04:37):
So that's gonna be up on Instagram of course on Sunday,
so you gotta check that out as well. Joining us
right now on the program is a pretty amazing human being.
We became friends with them years ago being guests on
his program on Fox Sports Radio. This guy is a
Hall of Famer, a All Star, He's got a World
Series ring, and he's one of the most notorious people
(04:58):
to play baseball ever ever, ever in the Major leagues
and a super nice guy. Ladies and gentlemen. And by
the way, Connecticut native grew up in Bridgeport and it's
here hanging out with us right now. Ladies and gentlemen,
welcome to the program. Mister Rob Devil there he had
a boy, buddy. What's going on? How are you?
Speaker 5 (05:17):
I'm doing great, doing great, loving life.
Speaker 1 (05:19):
Man, dude, We're so excited to have you on here
and hang out with us. I'll tell you what we
look forward to. A couple of years ago, we got
to come on your show. You guys were broadcasting for
Mohegan Food and Wine. We got to come on, had
the best time, kind of kept in contact with you.
Came on again this year. You guys are always so
nice to us and so kind and and just it's
such a fun show.
Speaker 3 (05:35):
Man.
Speaker 5 (05:35):
We appreciate you, No appreciate you. Guys. Listen, my you
know band, my co host Ben Darnell. We're foodies, and
you know, we've been for ten years since I've moved
back from Lave. Been loving going to Mohegan Sun. They're
they're always amazing. Usually we're doing stuff around all the
different restaurants. We're always eating something of course, and but
(05:56):
you guys are two of our favors, actually three of
our favorites when you guys come on the show. And
so anytime we go down to the Mohegan beat around
great people, eat some great food, share a few laughs.
It's a good time.
Speaker 1 (06:07):
We appreciate it.
Speaker 4 (06:08):
Man.
Speaker 1 (06:08):
I said to Jeff this year, I said, listen, we're
gonna go see Rob and then we got to make
sure to bring them food. This year, we got to
bring them food. So we pushed it to make sure
we could bring you guys. That little bite of that
crab brangoon we mail was delicious, was fantastic.
Speaker 5 (06:20):
Yeah, it was unbelievably delicious.
Speaker 1 (06:21):
That's what we want, man.
Speaker 3 (06:23):
It was a really big hit. Brother.
Speaker 1 (06:24):
You are Connecticut native. You grew up in Bridgeport, right.
Speaker 5 (06:27):
No, born Bridgeport, grew up in Southington, went to Southington
High and went to Florida Southern for a year. I'd
been drafted by the Cardinals out of high school, went
one year and aided school, and then the Reds drafted
me after that in the first round. So that started
my career about nineteen as a pro.
Speaker 1 (06:46):
Yeah, you got drafted. It was it eighty four. You
got drafted eighty three, eighty three, and by eighty eight
I was in the big leagues. But yeah, it wasn't easy.
I mean, you want to talk food. When you're you're
in the minor leagues, You're you're trying to get to
the highest level, but you're eating nothing but fast food
(07:07):
and stuff out of convenience stores.
Speaker 5 (07:09):
It's rough. People have no idea. I played with kids
from the Dominican Venezuela, Columbia, Cuba, and these guys they
survived on hot dogs every day. So you know when
you see some of these guys in the major leagues
and you're like, wow, that guy's skinny as hell. Probably
wasn't eating great in the minor leagues because they don't
pay anything in the minor league. So until you get
(07:30):
to the highest level, you're not treated like a superstar.
Speaker 1 (07:34):
Is that why you still those veteran MLB players with
the gut hanging out like I've been doing this a
long time now, I'm having flogged around fill At every night. Now.
Speaker 5 (07:41):
Well, I mean, look at Luka, don't you. I mean
they say he's up to two sixty.
Speaker 1 (07:45):
Wow.
Speaker 5 (07:46):
I think when you're around a lot of rich food
and you know, to get right into the food stuff,
like after a game. I didn't eat the spread after
a game a lot because it was really filling heavy foods,
like you know, in Cincinnati, you had like Montgomery in
so they'd have ribs and chicken and you know, you know,
(08:07):
the potatoes either you know, French fries or mashed potatoes
and stuff like that, and it just like sits in
you at eleven o'clock at night and then you're gonna,
you know, maybe drink a beer or two and then
go to bed, and it's just gonna sit in you
and you just feel dumpy all the time. So I
would always skip that and maybe go home and have
just a you know, a bite to eat something small,
even when we were in hotels on the road, you know,
(08:30):
Philadelphia heavy on the pastas, heavy on the sausages and
stuff like that, and it's just like, you know, I
could not have eaten that because I was always big
by the time I got to the major leagues. I'm
six four, two twenty as a twenty two year old,
and I'm like, you know, I'll be too fifty like that.
And I've had a weight problem my entire adult life,
(08:53):
you know, until like recently where I dropped twenty pounds.
I was always around two fifty and two fifty five
and not eating a lot. I mean, I don't eat breakfast.
I would eat maybe lunch after I retired, but dirt.
When you're playing, you got to watch all your intake
because it's always high carbs. It's always bad carbs. It's
(09:14):
always a lot of meat potatoes. And you know, almost
everywhere you went Philly, New York, everything was heavy on
the pastas and the meats and the starches and stuff
like that. So and that was thirty five years ago,
thirty years ago when I retired. You know the guys today,
I was just back in Cincinnati last year. They have
(09:36):
guys like you preparing dinner that you guys are. Every
team's got a chef, like a team chef, right, everybody's
got a nutritionist that the Reds blew my mind. At
Great American Ballpark, they have a beautiful kitchen, beautiful place
for the chefs. The guys come in and they eat
and it's like it's like a five star restaurant.
Speaker 3 (09:58):
Right.
Speaker 5 (09:59):
So, well, in a little in some ways, I think
they're too spoiled, you know, because they don't fend for
themselves at all. But in other ways they're feeding them
the right stuff to I think where they have the
right energy to go do what they do.
Speaker 1 (10:12):
So I want to take you back to when you
get drafted, right, so you get excited that happens. That's
got to be like an exciting moment. You're calling your family,
oh my god, this happened. And then you go and
obviously you're not going to go right up to the
major leagues immediately, but you got drafted, so you know
the path is there, and you're thinking, Okay, this is
my life. Everything's about to change. I'm going to go
now live off a bag of raw potatoes or whatever
like like like it's got to affect you, like like
(10:34):
what would a meal be for you when you you're
back in eighty three when you get drafted, you're away
from the family. Now you're going your your your training camp.
Speaker 3 (10:41):
What do you eat?
Speaker 1 (10:42):
How does it work? Does the team feeds you? I
mean you got to take care of yourself too. I'm
imagining you know, how's that work?
Speaker 5 (10:47):
So imagine this. You're nineteen year years old, You've only
been away from home for six months of your life.
My first destination was Billings, Montana. So I go from
Connecticut right to rookie balls Montana.
Speaker 1 (11:00):
Makes sense that that probably made sense to you, like, oh,
this is awesome, big big sky country. First time I
ever heard anybody like say go home Yankee kind of
freaked me out and stands.
Speaker 5 (11:09):
I was like, what does that mean?
Speaker 1 (11:11):
You know, so it's nineteen eighty three, I'm nineteen, and
at that point I was a cocky, kind of hard
ass nineteen year old, so I'm like, that's really stupid.
Speaker 5 (11:19):
Anyway, they had like a huge barbecue. They had buffalo
meat stuff like that. I'd never eaten that before. That
was cool, But on the day to day you were
lucky if you could eat a pizza Hut or Bonanza
or Ponderosa for lunch, get to the ballpark, play the game.
They're not feeding you. You're getting.
Speaker 1 (11:41):
Gatorie that They had a huge jug or water and
seeds or chewing tobacco or whatever, and that was it.
Speaker 5 (11:48):
That was your sustenance at the field. I mean there
was no you know, team table, you know, you know
them to feed you or anything like that because everything
was on the cheap. When you went on the road
in rookie ball and you're traveling around. I mean, our
bus rides are fourteen hours long, sixteen hours long. You're
going to Left Bridge, Canada. You're going to Butte, Montana.
(12:10):
You're going to Idaho. You're going to all these different places.
You're eating in the worst cafes. You're eating the worst
food you could you could put in your body for
twelve dollars a day meal money, that's it. Nineteen eighty three,
my per diem was twelve dollars a.
Speaker 1 (12:24):
Day a day, not a per meal a day. No.
Speaker 5 (12:28):
So my take me to my second year. I'm twenty.
I went from Montana. I went to Oregon. The first year,
played really well. They put me in a ball in Tampa.
It's hot, same conditions, no money, no real, it's still
a ball. I lost thirty pounds.
Speaker 1 (12:46):
Yeah, I bet so. I did have thirty pounds to
lose back then, because I was about one ninety five.
Speaker 5 (12:51):
Wow. Probably I got down to the lowest died Vincent's
like eighth grade. I'm like. I went home back to
Connecticut after the season in September, and I'm one hundred
and sixty five pounds. My mother didn't recognize. Oh my god,
she's like, why are you so skinny. I'm like, you're
eating fast food or seven eleven food. You're you're playing
(13:12):
in a hundred degree heat during the summer, and you know,
you're not thinking that you're losing weight. They're not weighing you,
they're not doing anything. They're not they're not they're not
looking at you like you know, you're an asset. You know,
they've got hundreds of kids in the minor leagues that
they're only going to take a couple to the next
level every year. There's only a couple of they that
(13:34):
are going to move up. Most of you, they release
and they start out fresh with the next group. And
so at that point, I was like at twenty years old,
I was almost out of baseball at twenty years old
because I was you know, now lost all that weight.
I played really well. But now they're looking at kids
coming out of college that they're drafting and giving a
(13:55):
lot of money to more money than they gave you
to come out.
Speaker 1 (13:57):
Does that affect your play because like you dropped out.
I mean, you're a big guy like you are. You're
a big dude, Like I'm a big dude. You're bigger
than me, and like you. I can't you throw a
hell of a fastball. I can only imagine when you
dropped onto one hundred and sixty pounds, that's going to
affect your performance a little bit, Like you're not throwing
the balls fast. Then how does that affect it?
Speaker 5 (14:16):
I was, I was. I think you didn't recover as
well I think physically. And you guys know this by
the foods you make and the foods you eat. Some
have anti inflammatory poperties things like that. We didn't know
all that stuff when you're twenty years old. Right in
the eighties, nobody knew any of that kind of truth.
And so you know your arm would hurt longer you
(14:38):
you you know, you were drained all the time. I remember,
I'm playing in Tampa, clear Water, Lakeland, Florida. We would
go down to Via Beach to play the Dodgers e
ball team. You go to Fort Lauderdale play the Yankees
eight ball team, and they're they're going through the same thing.
I'm looking around those guys. They're all skin and bones.
Their uniforms look like they're on a coat hanger, and
(15:00):
and you're all doing the same thing that. Like I said,
Dominican kids, their dirt pork. Come over here, Cubans and
they're eating hot dogs, and right, the twelve dollars a
day meal money, they'd send home ten dollars and eat
two dollars a day meal money unbelievable. You, it'd blow
your mind, guys. And so you know, everybody's playing because
the only like way you got it out of you,
(15:21):
all the struggles and stuff, was to play right. You
played your guts out, basically, came out the field and collapsed,
drank some water, gatorade, and then like sometimes when it
was a get getaway day, got on a bus, went
ten hours, five hours whatever, and played another game the
next day. And it was just like because in the
minor leagues you play one hundred and forty two games
(15:42):
in five months.
Speaker 4 (15:43):
Man.
Speaker 1 (15:43):
And honestly, like for anybody, anybody who's listening, any young
culinarians or anybody who's young at their job, this is
called paying your dues, is what Rob did here. This
is paying your dues. This is I mean, listen, it's
not it doesn't sound fantastic when you were it that way,
and we talked about being line cooks making four dollars
an hour, and you know we're fifteen hour shifts and
like all that sort of stuff. Like it's just it's
not glamorous, it's not fun, but it helps make you
(16:05):
who you are today. It's the important part about it,
you know, it builds more.
Speaker 5 (16:08):
My first job, I worked at Friendlies and I was
on the make. I made burgers, I made the Jim candies.
Speaker 1 (16:15):
Wait time out timeout. Could I have gone to Friendlies
and have Rob dibble hoot me able to fribble shake? Dude,
let me a dibble fribble shake. That's what I want
to listen. Friendly should have jumped on that. That's what
I'm talking about. They could have jumped on that.
Speaker 5 (16:29):
I had to restock the ice cream. I had to
wash the dishes in the back. I was the bus
boy because it was a small Friendlies in Southington. That
was my first job at sixteen years old.
Speaker 1 (16:41):
That's amazing. So you're playing you're playing amateur ball. Uh,
you get called up to finally move up to the
big leagues. How's that day? Is there a celebration? Are
we excited? Are you nervous? How does that work?
Speaker 2 (16:52):
Well?
Speaker 5 (16:53):
I mean it quickly to go back through it. Four
years in the minor leagues, two years in winter ball
in Puerto Rico and the win, and I get the
call in mid season in eighty eight to go up
to the big leagues. It was kind of a relief.
I had been told a week or two before that
I was getting traded to the Phillies for Mike Schmidt
and he was older. I was young. Niko Saski was
(17:16):
a really good young first baseman for the Red So
that was gonna be the deal. And as luck would
have it, Ron Robinson got hurt. They needed me to
go up to the big leagues while he went on
the disabled list. And so I'm like, so, and here's
the coolest part about this whole story. So Wayne Garland
was my pitching coach. He was one of the first
pitchers to ever get like a multi year, million dollar deal.
(17:38):
And Wayne branch Ricky the third branch Ricky who signed
Jackie Robinson obviously with the Brooklyn Dodgers. This was his
great grandson or I think grandson, No, I his great grandson.
And he was the one who told me I was
going to the big leagues.
Speaker 1 (17:53):
Wow. So historically I knew branch I talked to him
in spring training. I was like, listen, if you're gonna
cut me and I'm not gonna make the big league team,
I want to go down now. I want to be ready,
and that actually getting cut in the first cut in
eighty eight helped me to go down, get my head right,
and by June I was ready to pitch in the
big leagues. So when I got the call, I mean
I was. I was in Cincinnati in two hours from Nashville, Tennessee. Wow,
(18:16):
and I was.
Speaker 5 (18:17):
I was ready for that night's game.
Speaker 1 (18:19):
You played that night?
Speaker 5 (18:20):
I played that night I got in the game.
Speaker 1 (18:22):
Were you just just hit or you were relieving or
would you do?
Speaker 5 (18:25):
I was a reliever, but I was like the mop
up guy again, paying your dues. Sure, it's like everybody's
got to do. Game got out of hand. We were behind.
I think we're playing the padres. I think I came
in for two innings. I struck out a couple of guys,
and I was off because again, you're playing it. It'd
be like from you, you know, going to one restaurant
(18:45):
to another restaurant.
Speaker 1 (18:46):
You're doing the same thing, right, you know, it's not
like you're going to change everything and you're not going
to cook the same stuff again. You're gonna do the
same stuff you know how to do perfectly right. So
that for me, the baseball was the easiest part. The politics,
the you know, hey, you're only here for two weeks,
so you know it, don't get comfortable kind of stuff
that they tell you right now. Pete Rose is my
first manager. Unbelievable and he was and he was very supportive.
Speaker 5 (19:11):
Though, and I ended up the first nine outings. I
didn't give up a run, so I solidified my role
in the bullpen by that point where they sent somebody
back when Ron came off the disabled list and the
rest was history. But you know, I to me when
I got there. Once you get to that level, it's
hard to stay. And I'm the type of human being
where I'm like, come hell or high water, you're not
(19:34):
taking me out of this. No, you know you're gonna
You're gonna have to take somebody else and send them
out because I'm gonna make the most of this opportunity
because I may never get another opportunity to.
Speaker 1 (19:43):
Crack the door. I'll kick it open, that's right. I mean,
it's got to be different. Though. We talked about that
whole thing, and we got to go to break here
in a second. But like, you know, you say, it's
not different. You're still doing you know, I said, we're
still cooking food, We're still you know, we're still playing baseball.
But when you walk out to that mound, to that
stadium full of people, much much much bigger, you know, stage,
that's got to be a pretty dope feeling.
Speaker 5 (20:01):
Oh my god, it's it's amazing.
Speaker 1 (20:03):
First of all, is that that I made it feeling
or not yet?
Speaker 5 (20:07):
Oh no, it was absolutely one of the greatest feelings
I've ever felt. And the only thing that could, you know,
be better, was the All Star Game or the World Series.
But for me, all the people had that doubted me
and it said you'll never make it, and all the
people that had supportedly supported me, like my parents and
all my friends and people back here in Connecticut, that
(20:29):
it all kinds of gels together at the same time,
and I felt more happy for them that they believed
in me than than me just doing it doing it.
I felt I could do it at that point after
four years of doing it in the minor leagues. But
at that point it was such a high. That everybody
else is doing their own thing, but in my little
(20:49):
world that that was one of the greatest accomplishments I've
ever done.
Speaker 1 (20:52):
Dude. I'll tell you what. When I first got my
first Emmy nomination, I looked up my guidance counselor from
high school who told me I should look at jobs
working with my hands beause college is probably not for me.
I was gonna send her a press release about me
getting an Emmy nomination. She's dead, so it didn't really
make it. Couldn't send it to this story, couldn't send
it to it, but I wanted to. I wanted to.
We're hanging out here plumblove Foods on wys to see
(21:14):
the Voice of Connecticut. We got World Series Champion and
Connecticut legend Rob Debile hanging out. We're talking food, talking
his story, and learning all about how these things happen
when you go to the major leagues. This is unbelievab.
We got lots off to get into with this. Good
brother here, Jeffy, real quick, where can you find Rob Show?
Speaker 4 (21:28):
You can find Rob Show at Fox ninety seven point nine. Yes,
every week, three to seven. Great program, great fantastic program.
Make sure you check that out too. We'll be right
back right here on WICC.
Speaker 1 (21:39):
With plumblove foods and I guess Rob Devil, what a
fun show today, guys, stay right there, We're right back.
Speaker 3 (22:02):
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Speaker 1 (22:45):
Hey, and we can't forget that amazing espresso martini. Oh man,
we had that this year.
Speaker 4 (22:50):
At the Sunlin and Food Festival, and it's addictively good.
Speaker 1 (22:53):
Like John Mayer's song good I mean, I think it's
probably better than that dude. Okay, White Snake sound good. Well,
either way, it's really amazing. All right, fine, we'll least
we agree.
Speaker 5 (23:05):
Yep.
Speaker 1 (23:05):
Connecticut Distilling twenty sixty six Thomason Avenue and Waterbury, Connecticut.
Here I go again. Can go to CET Distilling Co
dot com for more info.
Speaker 2 (23:16):
On the road from Bridgeport Streets to the dumb and
bright Fastball Fury. In the dead of night, Red Fetchman
claims through the air, nasty.
Speaker 5 (23:37):
Boy's wrath, beware.
Speaker 2 (23:45):
Week day warrior, behind the mic, biggest stories.
Speaker 1 (23:49):
He strikes like a spike from the mountain to the
Lady of Waves.
Speaker 5 (23:54):
He throws words like Fury.
Speaker 4 (23:56):
Graves were.
Speaker 1 (24:04):
Behind the bike story.
Speaker 5 (24:07):
Strikes like a spike.
Speaker 2 (24:08):
So the radio waves, he throws like Graves, nasty officer.
His eyes.
Speaker 1 (24:23):
Swim plumb little foods w I s see the Voice
of Connecticut. Having a good time hanging out today. Thanks
for checking out the program. We appreciate you guys. If
you miss any part of this program too, you can
check this program out anywhere you get your podcast. Jeffy,
you wanted listening to it on Spotify, We got there,
We got it.
Speaker 3 (24:43):
On iTunes.
Speaker 1 (24:44):
We got Apple. You can tell Alexa to play plumb
Little Foods and she will do it for you. That's
what's about this which is great, and this is a
great episode to replay it too. There's a lot of
nuggets in here. We're joined by All Star, we are
joined by legendary human being. We were joined by Hall
of Famer. We were joined by one of the best
human beings in Connecticut who also has played in the
world series Rob Devils with us here, Rob, that's the
(25:06):
song that our band wrote for you.
Speaker 5 (25:08):
I'll tell you to copy that.
Speaker 3 (25:09):
Well it's yours.
Speaker 1 (25:11):
Of course, of course you will have that. We will
make sure you have that for sure. Just really good
about that. It sends it a few more.
Speaker 3 (25:16):
Yeah.
Speaker 1 (25:16):
The Flame, that's right, The Flames.
Speaker 3 (25:19):
That's our band.
Speaker 5 (25:20):
The Flames are awesome.
Speaker 1 (25:21):
I mean, it's not us, it's it's a house band
that we have that makes for us. That's right, that's right. Uh.
So we were left last break talking about getting into
the majors, getting called up, and I'm just curious, man,
When you get called up like that and you come,
it's got to be super excited. Do you celebrate do
you have like I mean, do you have that moment
where you're like, you know what, this is incredible. Let
me have this glass of champagne, let me have this
(25:42):
shot of vodka, whatever it is.
Speaker 2 (25:44):
Like.
Speaker 1 (25:44):
The celebratory thing was like, you know what, let me
get home do this again tomorrow.
Speaker 5 (25:48):
I was a big smoker, so I probably had a
Heineken and a cigarette. Love that celebrate. But you don't
have time to dwell on yourself. I mean, you're you're
worried about them taking your job from you. I mean,
when I came up in the eighties, you know, the
Reds were really good. We're a borderline, you know, getting
in the playoffs for four straight years under Pete and
(26:11):
you know, had great players on my team. I'm very Larkin.
My Hall of Fame shortstops up there, Eric Davis, Paul O'Neal,
and right field Chris Sables Rookie of the Year that year.
That year, Tom Browning threw a perfect game. So you know,
I'm way down the level of pecking order of of
you know, talent on the team. So that being said,
(26:33):
you're just you're just trying to keep your head above water.
You know, you don't really have time to celebrate because
you got you gotta keep consistently every day building and
building and building and trying to impress them when you're
you know, coming in the fifth inning of a ten
run blowout, you know. And and so that's you know,
striking out the side and doing stuff like that. You know. Yeah,
(26:55):
it was great for me and I learned a valuable lesson.
There was a game we lost, I think it was Pittsburgh,
and we lost the game, but I like struck out
like two out of three guys, had a good outing
and stuff like that, and you know, I was pretty
pumped up on the back of the bus, and Ron
Oster our second basement, got right in my face. Dude,
when we lose, we all lose, and you know, that's
(27:18):
what a team.
Speaker 1 (27:18):
Is all about. That's what I was about.
Speaker 5 (27:20):
I was about to ask you that, Yeah, you can't
be happy for yourself when we just got the crap
beat out of us. So that was like a come
to Jesus moment. And I thank Ron for that, you know,
I mean that that was something that all right, that
humbled me.
Speaker 1 (27:35):
And now now and then guys like Eric Davis and uh,
you know, Pete and guys like that are like listen,
you can't be satisfied. You can strike out the side,
that's just three outs. You know, you can strike out
five out of six guys, that's just like, that's five outs.
You got the sixth out. You got us off the field.
Now we're playing offense. So you know, to simplify it, it.
Speaker 5 (27:54):
Was just like, do your job. We'll do our jobs,
and we'll win some games. And and that's the way
things kind of went. And that year ended up setting
up John Franco. He was our All star closer.
Speaker 2 (28:08):
You know.
Speaker 5 (28:08):
Then the next year I did the same kind of job,
and you know, moved up in the pecking order in
the bullpen. And by that third year, when we traded
for Randy Myers, that was the year we ultimately went
to the World Series. So you know, and and it
happens that quickly because everybody around you is ultra talented.
And just imagine this. Every guy you're playing with was
(28:30):
the best guy on his high school team, the best
guy on their college team. You know, some of these
other guys have been great Major leaguers, like Davey Concepts.
You and your manager was Pete Rose. The all time
it came, you know, I mean it's it's so you know,
you had to check your ego out the door. Sure,
go do your job, or they would get someone that
that did it better.
Speaker 1 (28:49):
We'll find somebody else who does it better than you.
That's right. So when you would win these games, or
when you would lose these games, and or even if
there was was there food after the game?
Speaker 3 (28:57):
Was there?
Speaker 1 (28:57):
Like so again if you won, was it better food
or was it less? You know, if you if you
won or is it no?
Speaker 5 (29:03):
They were always the same, so you got it. It
was funny because you also tipped the clubhouse guys, right,
the equipment managers, and so you know, your first day
in a ballpark, second third, you'd get a certain level
the first day, at better level the next day and
get away day the third or fourth day would be
like steak and lobster. Oh shoot, so because they wanted
(29:25):
you to tip them more. Yeah, So it was like
you know, the you gotta have cold cuts the first night,
you could have like you know, Kentucky fried chicken the
next night, and then steak and lobster the third night.
You know, always and back then, this is the cool
part about being in the big leagues was they always
had a couple of kegs. They were always taffed, you know,
bud bud light whatever, you know, and other guys had
(29:48):
hard liquor and stuff like that. I was never big
on that stuff. I was never a big drinker, never big.
Speaker 4 (29:52):
You know.
Speaker 5 (29:53):
My my vice was smoking or chewing tobacco. And and
thank god, twenty five years ago, kids that are listening
to this, don't sm don't dip, don't chew worst thing
because it gave me colon cancer. Oh yeah, so just
just you know, don't do that stuff. Don't look at
big leaguers and think, oh, yeah, that stuff's cool, because
it just destroys your insides and kills you from the
(30:14):
inside out. That being said, that was my vice. Other
guys were doing other things, drinking too much, chasing women,
all that kind of stuff. For me, you know, I
was you know, had really good friends, good guys to
hang out with. Norm Charlton was actually my roommate in
the minor leagues. He gets called up. We were roommates
for seven years, wow, minor league, big leagues. Even when
(30:36):
we started making millions of dollars eat each other, you know,
we were inseparable and we kept each other grounded because
we knew it could be taken from you. What you're
always one injury away from being out of the big leagues.
You're always like two weeks of bad outings out of
the big leagues that kind of stuff. So you had
to bust your ass every day.
Speaker 1 (30:55):
That's crazy, Jeffy, I know you guys, I.
Speaker 3 (30:58):
Just said it.
Speaker 4 (30:58):
You mentioned how theo it was at the club after
the games, when it was when you were on the road.
Was it always the same too, or we're like like
like if like if you came to my stadium and
I didn't like you, but I just give you like
old hot dogs and just you know.
Speaker 1 (31:13):
The visiting the visiting clubhouse guy worked for the visiting teams.
He didn't have anything to do with the home side. Oh,
to give you an example, like the minimum was twenty
five dollars a day tip and they'd clean your uniforms,
your shoes, all that kind of stuff, you know, then
they'd feed you two meals.
Speaker 3 (31:33):
You know.
Speaker 5 (31:33):
The before the meal, they had tons of stuff in
the kitchen that was just like cold cuts and you know,
fruits and stuff like that and not and most guys
just picked at that. They never really ate a lot.
You know, because you're kind of sick to your Here's
the thing about being a major leaguer, and I don't
know how it is. I know, I know it's very
stressful in the NFL and the NHL and stuff like
that because I've been in their locker rooms, NBA and
(31:55):
I covered that for the last thirty years. But I
was always sick to my stomach. There's this there's this
anxiousness that, Okay, I'm not And for me, I didn't
work until like nine o'clock at night, so I'm at
the ballpark at two o'clock and I didn't pitch till
nine o'clock. And then when I was a closer, that's
ten o'clock. So I had to eat like something like
(32:18):
you know, pasta or you know, a steak, you know,
something like that at two o'clock to hold me over
until ten o'clock. And usually I didn't drink or didn't
eat anything. Then if I did anything on the road,
I probably went out drinking and had four or five
beers because I was like I would.
Speaker 1 (32:35):
It was a trade off. If I eat dinner, I
can't drink. If I drink, I can't eat dinner because
I can't put weight on. I can't get fat and sloppy.
I'm they'll lose my job. So you're it's always this.
The dynamic was always crazy. So but to answer your question,
wherever you went, San Diego had better food, La had
great food, Montreal had great food. Philly was terrible. New
(32:58):
York was terrible because it was all like catered, like
stuff you'd get at a banquet. New York had bad food.
That's upsetting big things.
Speaker 5 (33:07):
Atlanta had great food. Those guys were great. They always
had like briskets, and they always had like barbecue and stuff.
Houston always had barbecue and stuff like that. So depending
on where you were, whatever was locally great, that's what
you were eating. Now, Cincinnati you had Montgomery in great food, ribs, chicken,
guys to they died for that stuff. So that was
the getaway day when you're gonna get on an airplane
(33:30):
and go somewhere, that was your meal. Other than that,
it could be like turkey and mashed potatoes, which again
I didn't eat the homespread because it was just too much.
It was it was like Thanksgiving dinner after every game,
and there's no way I could have played if I
ate that every night.
Speaker 1 (33:47):
So at that point, when you're leading up to that
season in the nineties, are we getting a little bit
more like does a team have do they care more
about nutrition at that point? Do they care more about
like what they're what you're eating, and like like like
keeping track of your weight and keeping track of that
sort of stuff.
Speaker 5 (34:01):
We had a beautiful family, Fritz Haggerman and his wife.
They actually were Olympic running coaches and were from Ohio State,
and they were the first ones to come in and
talk about nutrition and off season nutrition. Flexibility another thing
I wanted to talk about because I was with the
Reds for eleven years Minor league's big leagues, So I
(34:21):
was eleven years and everything was flexibility. And I'm still
at sixty one. I'm still very flexible, like you like
you do. I do yoga a lot, stretching, work out that,
you know, stuff like that. So that's always been a
plus for me physically. These people believed in that we'd
come into spring training, do all these agility drills, do
all these flexibility tests, all this kind of stuff to
(34:43):
make sure you did your crap in the off season.
Then they would talk about nutrition. Hey, you can't eat
two cheeseburgers a day and not put on weight. Got
you've gotta you know, one day, you know, you gotta
eat something like salads and chickens and other stuff. So
they were the first one. This is the late eighties
early nineties when they actually started getting into nutrition, the
(35:05):
protein shakes. The GNC wasn't even really in existence back then,
so you couldn't go and get supplements.
Speaker 2 (35:13):
You know.
Speaker 5 (35:13):
Everything had to be something that you were eating from
from a supermarket and stuff like that. So I actually
started eating more chicken, more fish, things that I had
never eaten in my life. I was actually consciously thinking
about it because these people there, they were cross country
cross country runners. They were skinny as hell, and you
kind of were like, I'd like to look like you
(35:35):
after I'm done playing. I don't want to be a
big fat slob, you know. So you listen to these
people because they were experts.
Speaker 1 (35:41):
Well, you were always in great shape even when you
played back then, Like you you compared to other guys
who played, you know, veterans who played the game. You
were always in great shape. You looked much better than
these guys did. I mean, you got these guns on
your arms, which is no doubt about it. And you
tell that's what God made me.
Speaker 5 (35:55):
I mean, I was always naturally big, like I said,
had I really wanted to e and I've been pounding
like you know, shakes and steaks and all this, so.
Speaker 1 (36:05):
I would have been a football player right. In fact,
a lot of people always thought the biggest joke I
had because my tight end, what are you playing? Tight end?
Speaker 3 (36:12):
I had?
Speaker 5 (36:12):
Yeah, I had a pinky ring that said forty nine.
Uh So one time, I don't know where I was
flying to, I was, uh, you know, by myself in
first class and I'm sitting there and I got this
big gold pinky ring with diamonds and stuff on it,
sitting there forty nine and some lady, the flight attendant,
comes up.
Speaker 1 (36:28):
She goes, do you play for the forty nine ers?
And I'm like no, And she's like, well, you got
that forty nine ring. And so instead of saying all
this stuff like actually.
Speaker 5 (36:37):
I really like the forty nine ers, instead of like
telling her who I was, and it was kind of
and it was kind of like a running gag all
the time, you know, because I had that ring a
lot of guys would make fun of me and stuff
like that. But I always I always had like gaudy
jewelry stuff like that, well before like the guys today.
So I just, I guess my my wife is you know, Italian,
(37:00):
and you know I've been around Italians all my life
in Southington. I just I love the jewelry, I love
the tattoos, I love the I love the cheesy and hey.
Speaker 3 (37:09):
There it is exactly.
Speaker 1 (37:12):
We got to talk about one of the most favorite times,
one of my most favorite times in sports actually, and
Jeff's been sending me videos all day long. He sends
me the video clips, which is hilarious of you. The
Nasty Boys, I mean, honest to god, like, as a
pro wrestling fan, there's nothing better than a faction to me,
like you count me at nWo D Generation X, the
(37:32):
Four Horsemen.
Speaker 5 (37:33):
Are you kidding me?
Speaker 1 (37:34):
These are some of the greatest groups, the Nasty Boys.
What is better than that?
Speaker 3 (37:38):
I mean, honestly, you guys.
Speaker 1 (37:40):
I was showing I was showing you this, so this,
Yeah he's got a bibblehead, three bobbleheads.
Speaker 5 (37:45):
There, and so you've I've been these guys since.
Speaker 1 (37:48):
Ninety Yeah, well, I mean you guys were best friends,
the best closers ever to walk the planet? Are you
kidding me? Like, what team wanted to play? I mean,
come on, and if the dude tries to steal second,
you're gonna throw ballt his back and try to kill
him with it, which is awesome.
Speaker 5 (38:03):
Norm was from Texas, went to race un versusy brilliant
guy three degrees brilliant. Randy's from Vancouver, Washington. Nuts always like,
had soldier of fortune, knives, fake grenades, all kind of
crazy creat He brought a fake He.
Speaker 1 (38:16):
Brought a grenade into the into the locker room.
Speaker 5 (38:18):
Right, Yeah, absolutely had a fake grenade in the locker room.
Had these big things stuff like that.
Speaker 1 (38:22):
But no, Norman had pitches no one'sd even heard of.
He would throw a pitch no one's even heard of.
He's like, this is a this is the carnival, uh
grenade roundup pitch. You're like, what, okay?
Speaker 5 (38:32):
But Norm? Norm threw a spitball, had a fork ball
was through. We all threw ninety five miles an hour.
But here's the thing. You didn't mess with us because
we loved our teammates. Yeah, so if anybody hit one
of our guys, and this is why we had this reputation.
Randy I would come in, or Norm would come in
the seventh or eighth and hit somebody that either start
a brawl, or then Norm would come in and hit somebody.
Speaker 1 (38:54):
Then Randy come in and hit somebody. And it was
just like, don't after us. It's just not worth it
to you, because we're gonna come back.
Speaker 5 (39:01):
We're gonna worth it. Yeah, it's not worth it to you.
And then doing your job. You're supposed to do your job,
but a bar is protecting your teammates. It was it
was unwritten. They didn't have to come to us and
be like, hey, you know that guy drove me in
the side.
Speaker 1 (39:13):
You're gonna drum if you hit Paul O'Neil, you hit
Eric Davis, you have Barry Larkin, sab we we look
forward to what we're gonna do to you. This is hilarious.
I mean, one of the greats, one of the greatest
ever played the game, Dll Strawberry. You guys had had
some heat with him as well. I mean he was like,
come get me, and you guys like, I will go
to the locker room.
Speaker 5 (39:31):
That was Norm and that was after I started the
fight with Toughel and so Norm called over there because
he was bleeding from his hand profusely. He had a spike.
Want Sam Wall spiked him in the chest with the
metal spikes, so he wanted to fight want Sam Well, well,
he calls the Mets dugout and uh, Strawberry answers and
(39:53):
he's like Sam, well there, He's like, I want to
fight him. He's like, I'll fight you, and so Strawberry
and Norms start running be I'm the dugouts down at
Shay Stadium.
Speaker 1 (40:02):
Strawberry is not a little guy. No, he's sixty six huge, yeah,
and Norm six four. So I mean these two guys
are so of course as teammates, everybody runs out. There's
like fifteen guys in the back alley way I love
and then you know the NYPD, we got love them,
but these were like the old timers.
Speaker 5 (40:20):
They didn't have like vests on. They were just like,
you know, almost almost like street clothes like you see
in the movies NYPD.
Speaker 3 (40:27):
Yeah, yeah, yeah, clubs.
Speaker 1 (40:29):
Yeah, and they're trying to stop us and we're just
like pushing out. They got like they got revolvers hanging down.
Oh you know, So that was that was ugly, and
that was fun. That was some awesome stuff. But this
is incredible because like this, this is major League baseball
we're talking about, by the way, which is hilarious like.
Speaker 5 (40:46):
That you look at it like that. To us, it's
it's just like another high school game.
Speaker 1 (40:51):
No, totally, totally. And you look at your people.
Speaker 5 (40:54):
You know, it's it's your turf versus our turf. You
think your town's better than our town, New York versus Cincinnati. Yeah, well,
and on relative terms, we hated them from the seventies
with the Bud Harrelson p Rose. So now remember Pete's
my manager. Pete wanted me to drill somebody when I
came in there hit Tupple. So that's how that whole thing,
(41:14):
that whole brawl started, And that goes back to Pete's
hatred of the medsic sees.
Speaker 3 (41:19):
Who is deep.
Speaker 1 (41:20):
It does run deep, no doubt about who is the
player that that that hit the hardest, that punched the hardest.
Like when you like things went down, he came running,
he gets one on. You're like, oh, oh wow, that
that actually kind of hurt. I felt that.
Speaker 5 (41:34):
Mark maclamore, Yeah really, Mark Stocky, black kid, awesome guy,
one of my good friends.
Speaker 1 (41:44):
Was he under six foot wasn't like five ten or
five eleven. He about five to ten, but he's like
two twenty yeah, yeah, yeah. He's all started with yelling.
I'm laying at second but I don't even know how
I got to second base. I went from the front
of the mound to second base at riverfront and Mark's got.
Speaker 5 (42:01):
Me in a full nelson. I'm like, don't break my arm.
He's like, no, you're good, You're good. I'm protecting you,
and he's on his knees. I looked at the video
later and he's just got me, so nobody can you know,
mess with me. And then later on we became friends
when we went with the different teams. But I'm like,
that is the strongest guy, because I have two older
brothers that are strongest crap. Yeah, they're just like naturally strong.
(42:21):
I could wrestle pretty much hold my own with anybody.
And this this guy, I was like a rag doll
and I'm two hundred and twenty pounds and he's just
like told me around like nothing, and I was like,
that dude's strong.
Speaker 1 (42:32):
I'll you're seven foot one, which is hilarious, which is
just you know, the five foot ten. Guys got you
a full nelson. You're seven to one.
Speaker 5 (42:39):
I mean he could hit I got. I got the
crap beat out of me in some minor league brawls.
We fought the Nashville Pirates one year and I was
I was holding somebody and somebody hit me right in
the temple and my eye blacked out for like thirty minutes.
I thought I was blind that guy. I don't even
know who hit me, but it hurts.
Speaker 1 (42:57):
Did he hit you so hard your legs stop working?
You just fell down?
Speaker 5 (43:00):
Oh dude, I didn't know who I was. The trainers like,
do you know who you are? I'm like, huh no, no, no, no, no.
Speaker 1 (43:08):
Unbelievable, dude. These stories are incredible. I mean, how many
people in their life have story we got about a
minute left right to run a break, but have stories
like this in their life? Like your kids appreciate this,
they understand, like how awesome these are.
Speaker 5 (43:18):
My older kids, I don't even talk to them from
my first marriage. My thirteen year olds just starting to
come around. Yeah, you know when when my base by
coach sixteen year old players, she kind of gets it.
Speaker 1 (43:31):
Doesn't unbelievable, unbelievable, Plumblove Foods. Right here on wis you
see the Voice of Connecticut hanging out with Connecticut Legend
World Series Champion All Star Rob Dibble. This guy, I mean,
one of the best human beings we have in this state.
We're still lucky to call him the Connecticut person, a
Connecticut local, a nutmegger. If you will hate I hate
that word. Stay right there, you're checking out Plumblove Foods
(43:53):
around wic We'll be right back.
Speaker 4 (44:10):
Farman Forge Market on thirty six Hampton Road in Southampton,
New York.
Speaker 1 (44:14):
Farming Forge is a fantastic market if you're an avid
home coke or professional chef like myself. Johnny Bernard over there,
aka Street Leafs. Johnny, he's got some great stuff. I'm
talking great olive oils. I'm talking great vinegars. He's got
some amazing caviard. Johnny's really got everything over there, Jeffy.
Speaker 3 (44:30):
That's right.
Speaker 4 (44:30):
Farman Forge Market on thirty six Hampton Road in Southampton,
New York.
Speaker 1 (44:34):
Yeah, I mean you were talking. He's got great.
Speaker 3 (44:35):
Fish that you can get.
Speaker 1 (44:36):
He's got some produce stuff. He's got mushrooms that are
locally grown, which is incredible, and he's got some amazing
beef selections too, even some a five wag you. I
saw this stuff. It looks like it's just completely white.
It's amazing. I can't wait to try it.
Speaker 4 (44:48):
That's right at Farman Forge Market on thirty six Hampton
Road in Southampton, New York.
Speaker 1 (44:52):
You're just saying the same thing, you say anthing different.
Speaker 3 (44:54):
Well, there's also Farmanforge Market dot com.
Speaker 1 (44:57):
Okay, there we go, great website. Check out farmerforge market
dot com. Talking about amazing things over there. Jeff, listen,
I'm telling you I cannot wait to go back and
see what else Johnny has.
Speaker 4 (45:05):
That's right at Farm and Forge Market on thirty six
Hampton Road, Southampton.
Speaker 5 (45:09):
New York.
Speaker 1 (45:09):
You just said you know what else Johnny has. Johnny's
got amazing lion meat. I can't wait to get some
lion meet from Johnny.
Speaker 4 (45:15):
Yeah, it doesn't have that, but he does have a
website at Farmanforge Market dot com.
Speaker 1 (45:19):
Oh my god, this is getting crazy now. He's got
a great Ostrich legs can barbecue ostrige legs. Is you
have those?
Speaker 3 (45:23):
No ostrich legs.
Speaker 4 (45:24):
But he does have seven x wagou at thirty six
Hampton Road in Southampton, New York.
Speaker 1 (45:28):
I mean, it's just it's like a broken record with you.
I cannot I don't understand it. Anything else you got
for me Farman Forage Market, I got it, thirty six
Hampton Road in Southampton. We got it. Jeffy Plumb of
(45:56):
Foods right here on wic see the Voice of Connecticut
having a great time here on a Saturday. I hope
you guys having a great Saturday too, man, we really
do Go cook some food, make something fun for your family.
Hope maybe you're cooking while you're listening to this program,
or maybe you're a prepping dinner before you listen to
this program. Jeffy, I think more people should cook at home,
don't you. I think everyone should cook at home and
while they listened to this program. I got a message
(46:18):
recently from a woman out of dan Berry who said,
I love listening to the show while I make dinner
for my family on Saturdays, which was I thought was
very nice, looked super nice. And then I was like,
but of course, in typical my fashion, I said, you're
a creep. And that's what one was my response, which
probably wasn't the best response, but I just felt weird
about it.
Speaker 3 (46:35):
You know, man, I'm sorry. You could always just text
me next time.
Speaker 1 (46:38):
Well you didn't have the picture she sent. Oh, I
mean it was up a turkey. It wasn't weird. It
was just, you know, we're hanging out today with All
Star World Series champion and of course Connecticut legend Rob Dibble.
Sorry Robbie had to hear that part. We're doing a
little family business there, I apologize.
Speaker 3 (46:55):
Brother.
Speaker 1 (46:55):
Listen, I think what's really cool is that we've talked
so much about your amateur career and coming up in
the major leagues and then the Nasty Boys of course,
which I had a T shirt for, by the way,
which I'm hoping I can find at some point. I
just so next time I see you, I hope I
can just wear it and see if you notice. I
won't point it out. I want to see. It'll be
too short, you'll see my belly, but whatever, that's fine.
Which my guess is you'll point out the belly before
(47:16):
you point out the shirt. That's my guess.
Speaker 5 (47:18):
It'll be weird if you have like a belly ring.
Speaker 1 (47:21):
Well, listen, what if it's your number when you play
for the Reds. It's just sets my belly. That's it.
That's it. So brother. You had a fantastic career in
the major leagues. You come out of that, you start
doing a broadcasting career, you know, because which which is
and you're one of the best in the world at it.
Speaker 3 (47:42):
Which.
Speaker 1 (47:42):
I gotta be honest with you. Like your show. I
listened to several times a week when I'm driving to
New York. I got rid of XM radio, so I
listen to you guys.
Speaker 5 (47:50):
Well, I did XM for seven years. I did ESPN
for seven years. I did Fox for a bunch of years.
Speaker 1 (47:56):
Yeah.
Speaker 5 (47:57):
My background comes from my dad, Waltibble, a legend in
radio news director, but he also was one of the
first teachers at the Connecticut School Broadcasting. And when I
was getting out of baseball, retired at thirty one, and
I wanted to be a cop, so I didn't take
the state police exam officer makes sense. No, all my
(48:20):
friends are cops at that time, and uh, it's what
I honestly, I wanted to go into the army because
my brother's in the Navy. Out of high school.
Speaker 1 (48:27):
The baseball just kind of happened, and uh, I never
really was like, you know, I loved sports, but I
was never like I'm going to go to college and
play pro ball. I never you know, you're in Connecticut.
You know, you got to be realistic. So sure.
Speaker 5 (48:41):
My other brother's a fireman. So my dad, after I retired,
he's like, listen, why don't why don't you get into
sports talk radio? And this is nineteen ninety six, and
I'm like, that's hokey. I don't want to do that,
and he's like he kind of got pissed off. But
my dad foresaw the future, and sports radio wasn't big
in the nineties to that point. It was fam there's
(49:04):
you know, a couple of other ones. You had GN
and TBS on TV for the sports, but you didn't
have like national sports talk radio. And so my dad
was like, listen, why don't you go, why don't you
go pay your dues again? And so now I had
to start at the bottom.
Speaker 1 (49:20):
Yeah, but you don't mind that. That's a guy, your
guy like you doesn't mind that. You're like, okay, no,
but remember.
Speaker 5 (49:25):
I went from my last year was with the Marlins.
I made a half a million dollars.
Speaker 1 (49:28):
Yeah, I go and I start working for Wlis and
Old Sabrook for thirty six dollars a month.
Speaker 5 (49:37):
Okay, I'm thirty one years old. I got audited by
the irs because they didn't believe me.
Speaker 1 (49:42):
Come on, oh, I want you to know, Rob, I
want you to know really quick. After we saw you
a few weeks back and hung out in your show
and you told the story that you're about that you're
telling us right now. Jeff looked at me and goes,
it's just great to hear this kind of story from
someone like him who has been through it and done
the same thing, because you know, I mean, we're in
that right now.
Speaker 5 (50:00):
Oh yeah. Well, but my dad was like, huge on.
I had to run my own board. I was playing music.
Walt Pinto was a general manager WLAS, a very small station,
but a good station, Old Saybrook And for six months,
I busted my ass and you know, was thinking, Okay,
I could do this, you know, I mean, you know,
(50:22):
I wanted to be a DJ, but my dad really
wanted me to do sports talk radio. Well it makes sense, yeah,
But long story short. I was season ticket holder to
the Whalers, sat next to Chris Berman. Berman goes, hey,
I know you're doing radio now, why don't you come
sit with me like Keith Oberman. We do like you know,
some programming on the weekends for this new startup company
(50:44):
called ESPN Radio Wow. And I'm like, okay, going there,
and I'm just kind of checking it out, and I'm like,
this is really cool. And I was only on for
like five minutes every hour to talk some baseball trades
or free agency or whatever. And I was like, you
know what, I could get into doing that. So while
while I was doing that, a producer for Fox Sports News,
which was TV side, heard me doing it, got a
(51:07):
hold of It's crazy, got a hold of my baseball
coach in high school. He's like he gets a hold
of me. He's like, can I give out your phone
number to this guy? I'm like okay, and they fly
me to La I do I do an audition. I
get the job, and I had had eight one year
contracts in the major leagues. Got a two year deal
for three hundred.
Speaker 1 (51:26):
Grand and he felt like a million bucks, right, Like,
Remember I was.
Speaker 5 (51:31):
Paying my dues at thirty six dollars run and then
I got a three hundred thousand dollars deal like that.
Speaker 1 (51:36):
So when that happens, what do you tell the thirty
six dollars a month job? Listen, I gotta go.
Speaker 5 (51:41):
He understood. He understood, and I said, you know, Walt,
I said, man, I said, I love working here, honestly,
It's one of the greatest jobs I've ever had. But
I got this offer to go to LA and do
TV and do a sports gig and whatnot. And he's like, dude,
go go kill it. And so, you know, but with
every good, it's some bad. A year later, my father
(52:02):
died of cancer, and so it was kind of like, uh,
bitter sweet. You know, my dad had kind of been
instrumental in me going down the journalism uh and and broadcasting.
Speaker 1 (52:13):
Is a broadcasting legend, right, And while I'm out.
Speaker 5 (52:16):
In LA, my dad died.
Speaker 3 (52:18):
Wow.
Speaker 1 (52:18):
Wow.
Speaker 5 (52:19):
That not to bring everybody down, but no, listen, Walt
was happy he got to see me play in the
major leagues. He got to see me on national television.
Speaker 1 (52:28):
But he was happy too out every day. Where else
would he rather you be when that happens, Like you
know what I'm saying, Like, like for what you were doing,
he would he would be so proud, you know.
Speaker 5 (52:36):
Absolutely absolutely. In fact, you know, when he was going
through chemo, He's like, I'm like, I'm gonna come back
this week He's like, no, you stay there, you do
your thing. I was at the All Star Game in
uh Cleveland that year, went back to LA and that's
when he passed. He was like, you are not coming
home to see me doing chemo when you're trying to
you know, make your bones. You're you're you're you're paying
(52:59):
your dues again, you're on your way up. You can't
do that.
Speaker 1 (53:01):
You're setting through your career for the next you know,
for the next section of your life.
Speaker 5 (53:05):
Here that's right, and and you know, I'm sure he
would be proud again. I'm almost at thirty years of
doing this radio and television.
Speaker 1 (53:13):
Unbelievable. It sounds like a great dad. That's the kind
of dad as tract.
Speaker 3 (53:17):
Yeah, really shout out, well.
Speaker 1 (53:18):
Yeah, shout out to Walt. No doubt about it. We're
one out, Yeah, no doubt about it. Uh So, so
you make the transition, Uh, you go through some we
don't have to go through all Like there's a lot
of things to go through there. But here you are
now Fox Sports Radio, the Rob Devil Show. You guys
do a great job. How long have you been doing this?
And and and why radio? Because you could do TV
(53:40):
and a heartbeat.
Speaker 5 (53:42):
I know, and I and I get asked to go
back and do some some baseball and stuff. But I
love terrestrial radio. That's what my dad did. When you're
doing serious XM, it's it's satellite. That was awesome. It
was on the MLB channel that we started. I started it,
you know, with Kevin Kennedy and when they started it
up twenty years ago. Then when I was doing like
(54:04):
the ESPN National Radio and the Fox National, I was
also doing television along with both of those, did the
Best Name of Sports of that kind of stuff. But
I was like, you know, you're not actually going to bars,
you're not actually doing remote, You're not doing stuff, you know,
And and my dad always did that. My father would
read for the blind on the weekends, he did telethons,
(54:26):
he would go to hospitals and stuff. So you're not
in your community right, kind of like you're you're out
there doing this, but you're not really talking to anybody personally.
I love and you know, when we're doing a remote
like Mohegan, which is awesome because half the people are
walking up thinking we're the information desk. Of course you like, hey,
where's this, where's that? Blah, blah.
Speaker 4 (54:48):
You know.
Speaker 5 (54:48):
So it's like they have no idea what the what
we're doing. And so you know, but your people are there,
they're watching, they're they're You're a part of the community.
So the last ten years that I've been doing this
in Connecticut, it's been the best head.
Speaker 1 (55:02):
Man, unbelieve. And you do a fantastic show. And Jeff,
where can we hear that show?
Speaker 4 (55:05):
Oh, you can hear that show at ninety seven point
nine the Fox three to seven weekdays.
Speaker 1 (55:11):
Yeah, it's a fantastic show.
Speaker 4 (55:12):
Also podcasted everywhere. So anyway, if you missed it, if
you miss it on the radio, man, we have a
YouTube channel.
Speaker 5 (55:20):
I think it's the Rob Dibbles Show on YouTube.
Speaker 1 (55:21):
There you go, There you go, there you go. Listen
next year. I want listen if we get asked to
come back to Mohican next year for food and wine,
which I hope we do, which I am.
Speaker 5 (55:30):
I will stay. I'm always because I want to run home.
Speaker 1 (55:33):
Just see my kid and you know that, dude, I
gotta I gotta pull up that you can they give
me a sweet and crash in my sweet. It's amazing.
Speaker 5 (55:43):
Listen, listen, he just big time me there.
Speaker 3 (55:47):
That was pretty wild.
Speaker 1 (55:48):
We come on, no, dude, come on, listen. Listen.
Speaker 3 (55:51):
Here's the thing.
Speaker 1 (55:52):
I want you guys to broadcast from our stage. That's
what I want because they give me a stage, but
I want you to broadcast from our stage.
Speaker 5 (55:59):
Hey, listen, you do. We'll be back there for the
boat show. Yeah, we actually broadcast from a boat. We're
inside of boat.
Speaker 1 (56:06):
Okay, that's awesome. That's awesome.
Speaker 5 (56:08):
Yeah, and so you guys should come down and talk, yes,
and just be a part of it.
Speaker 1 (56:12):
When we do that. Oh man, we get the we
get the fishing people. We we we get, we get
the guy with the duck calls. Come on, dude, it's
it's the outdoor show. Is that? Okay, I'm gonna make
a phone call, so I dig it. I'm gonna work out.
I'm gonna call them. Let's work out some kind of
food aspect to it. Can make you a demo with
(56:32):
like a game meets or something, I don't know, something fun. Yeah,
some kind of game meat dish or something like that.
That'd be hilarious.
Speaker 3 (56:39):
Uh.
Speaker 1 (56:39):
And by the way, if you if you call me
or Jeff and say, hey, we want you to come
do hang out. We're in just just assume that we're
in from now on. Always always drink. I'm very good
at that too, by the way. That now that's right,
that's right. Uh, well, the show is fantastic. I listened
to it, like I said, at least several times a
week when I'm driving. No doubt about Jeffy, I have
(57:02):
totally boxed you out in this program. And I apologize.
I know you have questions for Rob and throw him
out there, brother, because I know that I've been running
my mouth. By the way, professional broadcast, I can't help myself,
so I run them mouth the entire time.
Speaker 3 (57:12):
Listen.
Speaker 4 (57:12):
I love I love just being here here and all
this stuff. And like I said before, you get fun
show right, Yeah, absolutely, you take a lot of.
Speaker 3 (57:18):
The words out of my mouth. You know, I had
some questions.
Speaker 4 (57:20):
I wanted to swing it back towards food, and you said,
living in uh you know you're in Connecticut, you're broadcasting
here ten years.
Speaker 3 (57:29):
Has that changed your diet at all? Now that you're
back home, Like, are you eating like like again?
Speaker 4 (57:36):
Like Connecticut's famous for its pasta, it's pizza, all these
awesome things.
Speaker 3 (57:40):
You said, You're a big Italian lover.
Speaker 1 (57:44):
Talk Okay, Rob. Before you answer that, I want to
just I want to give Jeffie a roundup, like Jeffy's
becoming a broadcast. That's a good question right there. That's
a good question.
Speaker 5 (57:51):
That's like out to my wife John.
Speaker 3 (57:53):
We're gonna flowers all right, like I told you.
Speaker 5 (57:57):
You know, we're trying to cut a few pounds off
because we're going on cruise. But normally she makes the
best sauce. She's got me on a lot of turkey
meats and stuff like that, not red meat. She's not
a big red meat eat herself. She's one hundred and
twenty pounds and she's ten years younger than me, but
she's like five foot nothing. She's always watching her weight.
My daughter's watching her weight. So just like last night,
(58:19):
I had turkey meat and spinach. You know that was
That was and that's enough for me.
Speaker 1 (58:24):
Wait a minute, what is all right? Hang on? Time out?
My chef brain just jumps and you say I had
turkey meat. What does turkey meat mean? You had ground
turkey meat.
Speaker 5 (58:34):
She puts a bunch of seasoning in with the spinach,
mixes it together. Usually she puts pasta in, but she
doesn't want to put the pasta in right now. But
usually that's what the dish would be, or it would be,
you know, homemade pasta, like she makes homemade Her parents
own a restaurant in Waterbury called The Oreo and.
Speaker 1 (58:55):
Here we go.
Speaker 5 (58:56):
He made the desserts, so she can make homemade cheesecake,
apple pie.
Speaker 3 (58:59):
All who.
Speaker 1 (59:01):
Well, I'm not shout shout to your wife for making
amazing food, but like you're kind of not great at
describing food. You had turkey, meat and spinach. I just
want to point out, like that does not sound appetizing
the way you describe that.
Speaker 5 (59:12):
Well, I don't have a I don't have a technical
name for it, but like she would know exactly what
she did, so and spinach, all right, So, but she'll
do even when she does not chose. She does like
you know, chili sauce and stuff like that, and chili
you know, with with the ground meat and then she'll
put it in the oven and bake it up in
(59:33):
a thing and then it's just you know, you're eating
it with some sour cream. I mean, that's you know,
that's one of my daughter's favorite meals.
Speaker 1 (59:38):
That sounds amazing.
Speaker 3 (59:39):
Oh yeah, I love nachos.
Speaker 1 (59:41):
I love that but like so's we saw you recently.
You're still in fantastic shape, so you still look after
what you eat a little bit, right, Oh yeah, I.
Speaker 5 (59:48):
Mean, but like I said, I don't eat breakfast. I
have a cup of coffee. I might eat something for lunch,
but it's like I don't know, rice cakes or some
other you know, some kind of crazy bread that she buys,
like seven you know, grain bread or whatever with some
peanut butter. Never, I'm never a big eater until dinner,
(01:00:10):
and so that's usually when she's like like tonight once
she had tonight she had chicken and cauliflower.
Speaker 1 (01:00:19):
So again again does not sound great. The way you
describe it does not sound great. The way to describe it.
Speaker 5 (01:00:24):
What it is because she puts like oil and vinegar
and some you know, salt, pepper and stifle n.
Speaker 1 (01:00:30):
Bed on top. That sounds fantastic.
Speaker 5 (01:00:32):
Yeah, you know, because she's Italian. She makes it taste good.
Speaker 1 (01:00:34):
Well that that that's great. I'm just saying, like, I'm
sure what she makes is delicious, but the way you
describe it sounds terrible. That's all. I'm just pointing out
chicken and cauliflower. That sounds awful. But when you're like, well,
she makes a vinaigrette and puts them a little like
a real chicken with a vinaigrette. Sounds fantastic, but.
Speaker 5 (01:00:50):
All right, so that she'll marinate the chicken. And usually
it's like you know, I don't know. It's not gonna
be as marinated as yours. But it's like Newman's own caesar.
Speaker 1 (01:00:59):
Which is great. Listen, I I love it. It's a
great Marionnate, don't, don't, don't, don't, don't sleep on that.
That's great. And then she she fries it, not fries it,
but she puts it in a pan and cook sure,
which sounds fantastic. This is all I did something similar
to line. I made chicken salt and boca for for
for work this evening, and I made it delicious.
Speaker 5 (01:01:16):
You can throw fancy words on the end of it.
Speaker 1 (01:01:18):
That's why it sounds good. That's all I'm pointing out.
All I did was the same thing your wife did.
I took some chicken I fried in a pan. It
was delicious, that's.
Speaker 3 (01:01:24):
All it is.
Speaker 1 (01:01:26):
But I called salt and boca and added a little
little ham to it, and then chokes. Is amazing. Listen,
as chefs. We're all hacks. We just throw words in
it and makes it sound better. That's all.
Speaker 5 (01:01:36):
There, you go, That's what being a professional is.
Speaker 1 (01:01:39):
That's all.
Speaker 3 (01:01:40):
Charge more for adjectives. That's exactly how it works.
Speaker 1 (01:01:42):
Jeffy's got a point there. Each adjective costs ten extra dollars,
that's all.
Speaker 4 (01:01:46):
You see it When it says stuff like you know,
from my grandmother's garden, that's you know, like a little paragraph, right,
you could expect to pay.
Speaker 1 (01:01:53):
He's got a point.
Speaker 5 (01:01:54):
He's got to answer Jeffy's question. There are some really.
There's like a mixed prime down here. Great steak I love,
like boning ribbis and stuff like that. From this place.
They have like garlic mashed potatoes. My wife likes the
sushi from that place. So it kind of gives you
something of everything. And that's right there Woodbury, near my house.
(01:02:14):
If I'm gonna go out for like breakfast, there's a
place called Dotties. They have the greatest thick bacon you
ever want to eat, you know. And then if you
want like donuts and you want to splurge, they have
the best donuts. They're like, I like a donut that's
like cake on the outside and soft on the inside.
And that's what Dotties Dotties is. It's like a gourmet
donut dottiest right on the street from each other.
Speaker 1 (01:02:39):
There's a great bakery and Waterberry too. You want donuts,
a fantastic bakery and water berry as well.
Speaker 5 (01:02:43):
You know what's going away as AMI's bagels and Waterberry.
Speaker 1 (01:02:46):
That's a great spot.
Speaker 5 (01:02:48):
It was a bagel that looked like a hard roll
and it was just amazing the way they did it.
And they're going out of business. They're just tired of
you know, they've done it for like thirty four.
Speaker 1 (01:02:58):
It's funny how many restaurants do that now. Rather yeah,
they're tired of doing it. Man, the read to pack
it in and call today.
Speaker 5 (01:03:05):
That's bagel sandwiches. Do you guys like doing like bagel
breakfast sandwiches and stuff?
Speaker 1 (01:03:09):
I mean this question. I mean I love bagel breakfast
sandwich for sure. But it's amazing. Listen, would you call
a the question? Of course? I mean it being as
many ballparks you've been as a hot dog sandwich his face.
Speaker 5 (01:03:23):
It depends on that the hot dog sliced, the hot
dog is sliced.
Speaker 1 (01:03:28):
My hot dog sliced open and put on the grill,
and then the bun put on the grill. Jeffy, we
never heard that. That's pretty good.
Speaker 3 (01:03:36):
I like that.
Speaker 4 (01:03:37):
See, I say, it's a sandwich if you put it
on white bread, open like the way you said, if
you cut them okay.
Speaker 5 (01:03:42):
So like in Pittsburgh we got many brothers. Yeah, so
they'll put like everything on the sandwich. That's that's the
ultimate sandwich. So you're putting the cold slaw, you're putting
the French fries, you're putting the burger or whatever. Everything's
in the whole thing, and then you're shoving it in
your mouth.
Speaker 1 (01:03:59):
It's the.
Speaker 3 (01:04:01):
Okay.
Speaker 1 (01:04:01):
Wait, so as a as A as a tried and
true New England or this is the question always gets everybody.
Lobster roll is a sandwich.
Speaker 5 (01:04:10):
I don't like lobsterole.
Speaker 1 (01:04:11):
What's wrong with you? You live in New England? What
are you talking about? I don't like lobster rolls.
Speaker 5 (01:04:19):
So I'd rather go to like habachi, okay, where you're
putting the lobster on the grill, so you're grilling it,
like if you cook anything, I'll eat.
Speaker 1 (01:04:29):
It, all right, anything on a hot thing, I'll eat it.
I just think, like a cold lobster roll. It's just
it's to me, it's not great. I like it, but
then I have to like slather it in butter, which well,
the Connecticut lobsteroll is hot, so it's it's it's hot
butter and lobster and butter. That's all it is. It's solicious.
Speaker 5 (01:04:50):
They usually put it in like a hot dog roll.
Do you think that's a sandwich?
Speaker 1 (01:04:53):
I mean, I mean it's still there.
Speaker 4 (01:04:54):
We go.
Speaker 3 (01:04:55):
That's the key. That's the key.
Speaker 1 (01:04:58):
That's the problem. That's the problem. We have this situation.
Speaker 5 (01:05:00):
I like, like Texas toast is my favorite toast, like
that to put anything like, I like pastrami delicious? Big guy?
Now do you use uh, Swiss cheese or American cheese?
Speaker 1 (01:05:14):
I mean that's the come on, we're Americans. You Swiss cheese?
Are you talking to Swiss cheese?
Speaker 2 (01:05:17):
Yeah?
Speaker 1 (01:05:18):
What's wrong with you? I don't bring that up. We're
not gonna communist American cheese. This I put mustard on it.
Come on again, we're not communists, of course, we are
icy brown.
Speaker 3 (01:05:29):
You know, have you seen that movie?
Speaker 5 (01:05:31):
Have you seen that movie where the cook is like
killing everybody and then at the end the girl wants
like a grilled cheese a cheeseburger.
Speaker 3 (01:05:39):
Oh the menu.
Speaker 5 (01:05:41):
What a great movie. Well, I think of you guys
every time I'm watching that movie, his guests.
Speaker 3 (01:05:52):
That's why he doesn't have a restaurant because I won't
do it.
Speaker 1 (01:05:55):
I won't do it. I lose my mind. I won't
do I spend too much time, do you, Ladies and
gentlemen out here on WICC The Voice of Connecticut with
Connecticut Legend, Hall of Famer, All Star World Series Champion
Rob Debbil. What a great human being.
Speaker 3 (01:06:10):
Bro.
Speaker 1 (01:06:10):
We just loved hanging out with you and talking to you.
Were talking you for four and a half hours. It's
just this time is gone by Sofa Legend, broadcast legend,
no doubt about it. Check out his show, Jeffrey talk
about that show. Where can we hear it?
Speaker 4 (01:06:21):
Absolutely the Rob Dibble Show. It's a podcast, is also
a radio show. Ninety five point seven point nine. Sorry
I get numbers confused me.
Speaker 5 (01:06:29):
We don't do the point Jeffy anymore.
Speaker 3 (01:06:31):
Ye Oh, we don't do that.
Speaker 1 (01:06:32):
Just ninety seven nine.
Speaker 3 (01:06:33):
I'm old school baby, No.
Speaker 5 (01:06:37):
Three like all right, So one of our stations we
have ten stations for iHeart and Connecticut. Yeah, so you
got like the River one o five nine. Yep, you
got ninety two five Country Country nineteen five. So they
don't have time for the point anymore. But I'm still so.
I say, you know, nice nine, nice point nine, seven
point nine.
Speaker 1 (01:06:57):
I agree. And by the way, I think radio is
one of those that will never go away. It's it's
a fantastic medium. Bro, you do an amazing job. You
are an awesome human being. We are lucky to have
you in the state. And call you a nutmegger as
much as I hate that, but that's the best way
to put it. Constitution, State, constitution, State, That's what we are,
the state that invented pizza, and you are. He gets
(01:07:20):
mad when I say that. He gets mad when I
bring up pizza. That's all it is.
Speaker 5 (01:07:24):
Pizza.
Speaker 1 (01:07:24):
We did pizza as we know it, Pizza as we
know it, Pizza in Connecticut. Come on, man, don't don't
play games with me, like like Pepe. Probably modern pepees
are salies is my pick, but pepees is I mean,
Pepe's kind.
Speaker 5 (01:07:38):
There's a place. There's a place. I think it's around Shelton.
It's like Rosas or something.
Speaker 1 (01:07:44):
Like that great spot.
Speaker 5 (01:07:45):
Yeah, dude, that that pizzas that's killer that nobody knows about.
Speaker 1 (01:07:49):
That's it's a great I'm gonna call you. I'm gonna
bute you and your wife to come out to dinner
with me and my wife. I'm gonna take you out
to Good Old Days Pizza in Newtown.
Speaker 3 (01:07:56):
All right.
Speaker 1 (01:07:56):
I know you're really close to me, don't when we
when we stop this call, I'm I'm gonna give you
so much information you have no idea, but like, uh,
it's one of the best pizza places in Connecticut. It's
just Detroit style pizza by the way, which is incredible,
and they destroy it. It is one of the best
restaurants in the state, and it's my favorite place to
go to. And we're gonna bring you there and you're
(01:08:16):
gonna you're gonna be like, wow, this is awesome. I
should come here all the time.
Speaker 5 (01:08:20):
All right. So, Jeffy, you're gonna make uh wings for
the Super Bowl?
Speaker 1 (01:08:24):
Right? Yes?
Speaker 5 (01:08:25):
What kind of wings?
Speaker 1 (01:08:27):
Uh?
Speaker 4 (01:08:27):
Probably if I'm home, I'm gonna throw them my pellic grill.
I smoke them uh for probably like an hour hour
and a half till they're like all the way cooked,
then usually cool it down and then I will fry
them and then I just toss them a regular barbecue
sauce or not barbecue, but a regular wing sauce barbie.
I don't know why I did say that, like, which
would be fine, but I like a smoked wing. It's
(01:08:49):
a fall apart. They literally fall off the bone and
they're still crispy on the outside, like a regular wing.
This that's for me.
Speaker 3 (01:08:55):
That's just that's my money, plumb.
Speaker 5 (01:08:57):
What are you makan? Yeah?
Speaker 1 (01:08:59):
Man, So I have a volleyball tournament this weekend as
well for my daughter. But when I come home, I
am going to make I do a thing called cheap
Meat Sunday on Instagram. And Rob, I know you're not
on an Instagram, guy, but where I take a cheap
cut of meat.
Speaker 5 (01:09:15):
I'll try. I'll try to get on Instagram more all r.
Speaker 1 (01:09:17):
Yeah, check it out. It's a cheap cut of meat
and I make something like fancy out of it. So
I've got some beef shanks I bought for six dollars right.
The beef shank, by the way, is the if you
picture an animal on all fours, is essentially the forearm. Okay,
like you know, which is crazy. You can get to
the whole thing picture on all four well, because you know,
like humans were, I don't know, we're on all fours.
(01:09:39):
You know what I'm saying, Like, I'm right, it got weird.
Speaker 2 (01:09:42):
I know that.
Speaker 1 (01:09:42):
I apologize.
Speaker 3 (01:09:43):
I make it weird.
Speaker 1 (01:09:43):
I'm sorry. What do you want from me? But it's
a slice of the forearm and I'm gonna throw it
on my smoker and make a classic French dish called
a beef bergagnon out of a six dollar piece of meat,
and they do well. People like it. It's hilarious. And
we do the entire thing on a on us on
a smoker, which is fun.
Speaker 5 (01:10:02):
What's your side dish?
Speaker 1 (01:10:04):
You don't need one with a beef burging y'all. I mean, honestly,
what would you start with? Beef burging? Year on mass potatoes?
Speaker 5 (01:10:08):
You have your your daughter seventeen? Do you have any
other kids?
Speaker 1 (01:10:11):
I have a lot of kids. I don't even know
how many I have anymore. I don't even know. It's
it's listen. I burned the candle on both ends when
I was younger, That's all I'm saying. No, I'm kidding,
I'm kidding. I have three daughters. I've twins who are seventeen.
Speaker 5 (01:10:24):
And four years like even my niece, and they always
need now every Thanksgiving, Christmas, whatever they need macaroni and cheese.
Speaker 1 (01:10:31):
Okay, okay, I mean you could serve this over mac
and cheese. I'm hopping to serve it over a nice
fluffy mashed potato, which is gonna be I's potato. Yeah,
it's like it's like a stew basically is the idea here.
But no, it's gonna be delicious, and it's made with
red wine, and you cook on the smoke. I'm gonna
cook on the smoker, which is kind of the idea
on cheap meat Sundays. I do the entire thing on
the smoker. So I was gonna make a mess in
the kitchen. So you know, it's fun.
Speaker 3 (01:10:53):
You ever do it?
Speaker 1 (01:10:53):
You need?
Speaker 5 (01:10:54):
That describes me perfectly.
Speaker 1 (01:10:55):
Listen, I'm gonna tag you, and I expect the comment.
That's all I'm saying. I'm gonna tag you. Expect the comment.
Ladies and gentlemen out here on Plumblove Foods, on the
Voice of Connecticut w I c C. We appreciate you
guys hanging out with us and and and and and
taking the time here on your Saturday. We're joined by
Rob Dibble, a legend here in Connecticut, a World series
winner and All Star and just a really really great
(01:11:17):
human being. Man, Rob, thanks so much for your time.
Speaker 2 (01:11:19):
Man.
Speaker 1 (01:11:20):
We appreciate you, my pleasure. Guys, you are the man brother.
We hope talk to you down the road real soon.
And by the way, uh, I'm gonna invite you to pizza.
We're gonna have pizza.
Speaker 4 (01:11:28):
Together, absolutely, And I want my song, Jeffy, Oh yeah no,
that's coming in.
Speaker 3 (01:11:32):
I'll email it right to you.
Speaker 1 (01:11:33):
We're gonna make it happen. You're checking out Plumbove Foods
right o WICC. We're right back to put the bow
on this and call today stand by. That's right, Jeffy.
You know what I like to do. I like to
(01:11:54):
go shopping for knives. I love knives. I'm a chef,
of course I love knives. If you cook food at home,
you've got to love knives too, right.
Speaker 5 (01:12:00):
Knives, sharp things.
Speaker 1 (01:12:01):
It's got to be important because you want to make
sure things are nice and cut. And let me tell
you what this PSA is brought to you by our
friends over at Ergo Chef knives. Friends, a sharper knife.
It's safer than a more dull knife, I promise you.
And let me explain to you why a dull knife
you have to use more force, and more force means
less control, Jeffy, and less control means less fingers.
Speaker 3 (01:12:19):
Yeah, that's absolutely true.
Speaker 5 (01:12:20):
Listen, Knives one of the most important tools in the kitchen.
Speaker 3 (01:12:23):
Can't really get much done.
Speaker 5 (01:12:24):
Without a knife.
Speaker 1 (01:12:25):
You absolutely are preaching to the choir. And one of
the best place to get knives are friends over at
Ergo Chef. They got a showroom in Dan Barry at
for Eagle Road. You can go see them there. And
if you go see them, let me tell you what
you can do. You can walk in the front door
and Jeffy, when you walk in the front door Ergo Chef,
if you want to get a discount, what do you do?
Speaker 3 (01:12:41):
You yell, hey, is Mike's stive here?
Speaker 1 (01:12:43):
And when he walks out, you go, hey, electric factory.
That's right, the electric factory. Mike's stve call me electric factory.
Ask form by a name. Now, if you're not there
and you can't get the knife, and you can't go
into the store, you can always go to the website
at ergo chef dot com. Use promo code plumb twenty
and get yourself a great discount on an amazing knife
that will always stay sharp and keep your fingers attached
(01:13:04):
to your hand. Jeffy Ergo Chef Knives. Check them out
at ergo chef dot com. Use promo code plump twenty
for a great discount. Plumb the foods right on WICC
(01:13:30):
The Voice of Connecticut. We appreciate you guys. Check out
the program, Jeffy, what a fun guess, Rob Dibble, huh,
legendary human being here in the state. Are you kidding
me that?
Speaker 4 (01:13:40):
I I mean, there were so many things, so many
coming out of him, so many great stories, so many
great funny comments.
Speaker 3 (01:13:48):
And I almost got lost in the conversation a few times.
I didn't.
Speaker 1 (01:13:53):
I just sat there just like you know, like you know,
like the Nasty Boys stories come on, Nasty Voice stories.
Speaker 4 (01:14:00):
I mean, just what a down to earth like awesome
humanity is. You know, like the fact that he's like,
you know, he's like a like a superstar. He's like
a sports superstar.
Speaker 1 (01:14:09):
No doubt about it. I Mean, it's just people like
him who are just the best at what they do,
which I just think. I love that that rubs off
on us. That's what I think, Jeffick.
Speaker 4 (01:14:16):
Yeah, And and talk about professional broadcaster, I mean, that
guy's really he's really good. I mean he's relievable, great storyteller,
and he's just so engaging.
Speaker 3 (01:14:25):
Like I felt like the whole time we were talking
to him, he was like our new best.
Speaker 1 (01:14:28):
Friend, no doubt about it. And where can you listen
to that show, Jeffrey? Can you put those plugs on that?
Speaker 5 (01:14:32):
Yes?
Speaker 4 (01:14:32):
Absolutely, you can look listen to that show on ninety
seven nine Fox ninety seven nine, three to seven weekdays,
so it's every day the afternoon drive show.
Speaker 1 (01:14:43):
It's our Connecticut Fox Sports affiliate. You can hear it there, yep.
Speaker 4 (01:14:46):
And then also if you if you can't get it
on the radio, say you're in Montana listening to this
show on the podcast and you want to also hear it.
Lucky for you it is podcasting. There we go Rob
Dibble's show. You put that in you ask Alexa, he's
she's gonna pull it up. She's gonna play it on
one of the many many platforms it's on. And I
think you know robdibbleshow dot com I'm sure that's out there,
(01:15:08):
and he's also he told us there's a great YouTube channel.
So if you want to see a beautiful face with
his wonderful partner Ben Darnell, check them out. Ben Ben
Diesel checked them on uh YouTube YouTube the Rob Dibble Show.
Speaker 1 (01:15:22):
That's right, that's right. And see here's the thing, Jeffy,
I like to I like to surround ourselves with people.
I like to hold in the same category as myself, Jeffy.
That's how I look at it, right. Are you with
me on this?
Speaker 3 (01:15:31):
Yeah?
Speaker 4 (01:15:32):
I I yeah, like.
Speaker 3 (01:15:34):
You want to.
Speaker 1 (01:15:35):
You want to hold people in I want to have
people in this program who I might listen. Do I
have a world series ring?
Speaker 2 (01:15:42):
No?
Speaker 1 (01:15:43):
Was I an All star and a professional sport?
Speaker 2 (01:15:46):
No?
Speaker 1 (01:15:47):
But am I still in the same categories as gentlemen?
Speaker 5 (01:15:50):
Yes?
Speaker 1 (01:15:50):
I am top ten percent Jeffie. That's how I look
at it.
Speaker 3 (01:15:53):
Well, yeah, I think I think.
Speaker 1 (01:15:54):
Thank you agree with me the top ten I love
how you agree with me.
Speaker 2 (01:15:57):
Yeah.
Speaker 3 (01:15:58):
As for a cook, you're a top tenor absolutely?
Speaker 1 (01:16:00):
What do you mean top for a cook? I think listen,
I say top ten percent, I mean top ten percent
and intelligence and leadership. I think I'm a top ten
much like our friend Rob Dibble, All Star and Hall
of Famer and of course World Series champion. We're all
the same, all the same category.
Speaker 5 (01:16:19):
I love that.
Speaker 3 (01:16:19):
Yeah, I think so. I think so.
Speaker 1 (01:16:22):
You're agreeing with me.
Speaker 3 (01:16:23):
You and Rob are right on that, right on the
same level.
Speaker 1 (01:16:27):
Right, yeah, yeah, top ten percent?
Speaker 3 (01:16:29):
Right, top ten? No, top ten percent. I don't think,
well said no.
Speaker 4 (01:16:34):
Well, I don't think you're in baseball. You're nowhere near him.
You're you're a top ten cook. I'm tell you top ten.
Speaker 1 (01:16:42):
Okay. Can I hit a baseball? He came with a
basell that I don't know. I've never tried. Maybe not,
Maybe I can, who knows. We'll see, we'll see what happens.
I've never even seen you. I actually saw you throw
a baseball, and you didn't break a bottle. I broke
the bottle. Well, that's okay. First of all, I don't
want to make it look bad. You're in front of
your wife out for you, for you.
Speaker 3 (01:17:01):
We're really trying. I saw the sweat.
Speaker 1 (01:17:03):
I mean, you're talking about an event we went to.
It was a it was a carnival event in your hometown,
and we played a game where we threw softballs, and
apparently you didn't think I did well, But I didn't
want you to look bad in front of your wife
because it's me there as a guest with you and
your child, and I don't want you to look bad.
Speaker 4 (01:17:18):
So of course, now I'm pretty sure I paid for
the next round and threw more balls because you made
fun of my weak arm.
Speaker 3 (01:17:24):
Well, then I had to, and then I had to
show you this power he did.
Speaker 1 (01:17:28):
Let you get closer.
Speaker 3 (01:17:30):
What are you talking?
Speaker 1 (01:17:31):
I'm just saying, let you get closer.
Speaker 3 (01:17:33):
Listen. You're a top tenor you're a top tenor.
Speaker 1 (01:17:35):
Top ten, much like elite athletes such as Rob Dibble.
Speaker 4 (01:17:39):
All right, so if you're going to compare us like
top tenor yep, top tenor for cooking top tenor uh
for cooking compared to top tenor broadcasting MLB All Star
World Series, I'm going to stay.
Speaker 1 (01:17:57):
You're you're very close, and I appreciate that. Jeff, I
you're within ten, within ten. Yeah, like so he's ninety
and I'm eighty. I'm within ten, but it still twenty percent.
Speaker 3 (01:18:08):
You're I'm just saying, listen, listen, take it out you
want to.
Speaker 4 (01:18:10):
You're within ten. You're a top tenor within ten, top
tenor of cooking.
Speaker 1 (01:18:14):
I'll take out, I'll take out. I'll take it. That's
what I like to hear. That's what I like to
hear it. I think tile I got a feeling that
if we brought something to Rob, he would agree with you.
Speaker 4 (01:18:23):
I think Rob would definitely agree with me that you
are ten away. You're right, You're right there, you're right there.
Speaker 5 (01:18:28):
I take that.
Speaker 3 (01:18:29):
I mean, you know, like many elite athletes.
Speaker 1 (01:18:33):
Sure you that I am. I'm gonna leave that lately.
I'm an leave athletes in your school.
Speaker 3 (01:18:37):
That's probably almost anything.
Speaker 4 (01:18:38):
You applied yourself, no question, to apply yourself to pro
wrestling and cooking and laser tag.
Speaker 1 (01:18:45):
And I would like to point out I'm a national
laser laser Tech champion. That's a true story.
Speaker 4 (01:18:50):
I'm trying to I'm trying to give you your flowers
here as I call it, hardcore athlete. But you applied
yourself to a different sport. You know, you got picked up,
you were gone, went to national, some national work. Unfortunately,
ESPN not given the same love to laser tag as
they give to the MLB.
Speaker 1 (01:19:08):
I'll never know why.
Speaker 4 (01:19:10):
I'm I'm completely confused because if I got to watch
grown men shoot each other with lasers right invests, and
I mean the dancing that you have to do to
dodge the laser powerful.
Speaker 1 (01:19:21):
I was what you call tank. I was in the front,
so you danced. I did dance. I was a dancer.
I was a tank when I went to Canada. By
the way, massive sport in Canada ps rights. They they
they basically threw flowers and and popped streamers for me
when I came out. No, they didn't, well basically, I
mean it was pretty close. They didn't. I mean it
was pretty close.
Speaker 3 (01:19:42):
Here is away.
Speaker 1 (01:19:43):
I mean, I'm just saying they were away from Here's
some streamers, here are some here's some poppers, and the
way that have it listen Either way, Jeffy, Canadian streamers
maybe a little different than America streamers. The bottom line
is this. I'm an eleaite athlete, much like our friend
Rob Dibble.
Speaker 4 (01:19:58):
Yeah yeah, ten away top tenor you were a top
tener in the in the cooking situation, and I think
that Rob is also in the top ten percent. But uh,
I don't know, you know, you don't give the same
top ten energy that Rob gives me. I'm just saying
(01:20:18):
like if people met, like if we all were hanging out,
right and we went down the line and we met
like some people who never met all of us, right,
and then we gave him a little rating card. I
think Rob would come out in the top in the
in the in the top, he'd be in the top
ten of the one to ten, or you'd be ten away.
Speaker 1 (01:20:38):
You're ridiculous. First of all, you've watched me do demos
in front of people.
Speaker 3 (01:20:43):
Listen.
Speaker 1 (01:20:44):
An article was just written and they mentioned how high
the energy was when Chef Plumb came out.
Speaker 4 (01:20:49):
I'm going to tell you right now, the energy that
you give is ten away, but in the top ten
of all chefs.
Speaker 1 (01:20:58):
All right, well, I guess I'll take that.
Speaker 3 (01:21:00):
That's fine, right, I think it's fine. I think I'm
giving you a high praise right now.
Speaker 1 (01:21:05):
All right, all right, listen, I want to ask you
the last few minutes of our show. We've got here.
We've talked to Rob Devil, major League baseball player, all star,
legendary human being, legendary Connecticut person by the way, and
an All Star. I mean, come on, we're talking all
about the World Series. We're talking about the Nasty Boys,
let's make it happen as chefs. You know, I look
(01:21:26):
at Major League Baseball and my first thing comes to
my head is hot dogs. How would you as a
professional chef, Jeffy, as someone who's in the top twenty
eight percent? Right, how would you?
Speaker 3 (01:21:40):
I'm a really a thirty percent.
Speaker 1 (01:21:42):
I'll give you twenty eight. I was thinking of it.
Speaker 4 (01:21:43):
But all right, that's sweetie you. I mean the extra too,
really puts me up above a handful of head.
Speaker 1 (01:21:47):
That's like to think, that's all I can think. But
I'm just kidding. You're definitely the top ten percent as well. Chef. Listen,
I say, I'll tell you one of the best cooks
I know. How would you take a hot dog and
make it exquisite? Make it next level? How would you
take a dog from a ballpark and make it next level? Anything?
All right?
Speaker 3 (01:22:08):
All right?
Speaker 4 (01:22:08):
Immediately what comes to mind for some reason this FOI
gras so shout out to good brother Kyle, the vulgar chef.
Vulgar chef. I'm gonna take a straw. I'm gonna dig
out that, Glizzie. I'm gonna I'm gonna just jam it
in through the hot dog. Pull out a centerpiece. Okay,
that hold that little center straw. So now I have
(01:22:28):
a hot dog shell.
Speaker 1 (01:22:29):
So it's almost like you're putting a straw in it
and taking out the inside of the hot dog.
Speaker 4 (01:22:33):
Pushing it all the way through, pulling out the inside
of the hot dog. Then I'm gonna take foie gras, right,
I'm gonna I'm gonna get some foi gras moose.
Speaker 1 (01:22:40):
You might be onto something here, Jeffy, I know where
you're going, but keep going.
Speaker 3 (01:22:42):
I'm piping it all the way through this hot dog.
Speaker 1 (01:22:45):
And piping it means you're taking a bag and having
this moose that's a little bit softer and piping it
and pushing it inside almost like a like a like
a like a fuagrah cream into the center of this
hot dog.
Speaker 4 (01:22:54):
Yep, right through the entire hot dog. Zoot all the
way through. Then I'm gonna take some sour chair because
it's one of my favorite. I'm gonna take some whole
grade mustard, a little sour cherry preserve. I'm gonna make
up a little sour cherrystarto.
Speaker 1 (01:23:07):
I'm gonna take that.
Speaker 4 (01:23:08):
I'm gonna griddle excuse me for a second, I little
throat I'm gonna griddle that, uh FOI graw filled hot dog.
Speaker 3 (01:23:17):
Then I'm gonna put it on a butter griddled bun
so it's a little crispy. Put it on there.
Speaker 4 (01:23:23):
I'm gonna throw a little red veins soil on there
for all my blood stains in the world who love it.
And then uh, we're gonna We're gonna put a little
of this sour cherry mustado on that, close it up,
and people are gonna be like, holy cow, that's gormand wow.
Speaker 1 (01:23:39):
First of all, people say the word grimand I'm gonna
be very, very very happy. But that sounds amazing, by
the way, thank you. I mean, I was trying to
think of what I was gonna say, and like, I
don't know how I can beat that, but that sounds delicious.
Speaker 3 (01:23:53):
I didn't. I didn't realize it was a challenge.
Speaker 1 (01:23:54):
Everything. Everything's a competition. When you're when you're in the
top ten percent, everything is, everything is accomplished.
Speaker 3 (01:24:00):
That's why I'm twenty eight.
Speaker 4 (01:24:01):
I'm already looking up from the bleachers being like, oh,
that's great.
Speaker 1 (01:24:05):
And you're never looking up for me, Jeffy, you and
I are together. Here's what I'm gonna do for my
gourmet ballpark dog. Are you ready to do this?
Speaker 5 (01:24:14):
Let's go.
Speaker 1 (01:24:14):
And I'm telling you right now like I'm not stealing it,
but I'm using foagras as well. Okay, I'm gonna take
a little fagra. I'm gonna get some uh a rated
foie gras. I'm gonna slice it thin, thin slices. Then okay,
then thin slices. I'm gonna have this set all out.
I'm gonna take my hot dog. I'm gonna lightly boil
it in a delicious what part of the country we
(01:24:36):
end Pick a country. Let's say we're gonna be in Boston.
I'm gonna boil it in a little Sam Adams all right,
pick a country, Yeah, pick a town, pick a country.
That's what I meant. I'm getting so fired up about it.
That's why that's my problem. So I'm gonna boil it
and beer to add that little beer flavor to it,
because Hops loves fat. Like a chance, Hop will take
on that fat, that fat flavor will take on the
Hops anyway, delicious. I'm then gonna take my thin slices
(01:24:58):
of foie gras and and I'm gonna proceed to wrap
my hot dog in it, right, Oh okay, I'm gonna
wrap the dog and the flaw, leaving that seam from
each piece on the same line the entire way down.
I'm then gonna see your said flaw on that seam
side so it all stays together in the bun with
me so far. Yeah, I'm not saying this hot dog
(01:25:20):
is gonna be ten dollars. This hot dog maybe forty
five dollars. Yeah right, I'm then gonna take said hot well,
you know that's what we're doing. That's what I'm saying. Right,
I'm gonna take that hot dog then and put it
into a bun. I'm gonna top it with a little
bit of fuag raw fat rendered shouts, so they're caramelized
shouts at a caramelized and the fat from the foag
(01:25:41):
raw that comes out when I see it.
Speaker 3 (01:25:43):
I love that right on top of that little wog
rony onions up on there.
Speaker 1 (01:25:48):
You know it, you know it. But we're not done yet, Jeffy.
I love your cherry aspect. I love where you're going
with that. I'm gonna take those cherries. I'm gonna pulse
them in a RoboCop and turn them into a cherry mush. Okay,
a little bush, little cherry mush. I'm gonna add a
little bit of vinegar. I'm gonna add a little bit
of shout. I'm gonna add a pinch of fresh garlic,
young garlic, very important. We're gonna pulse that and we're
(01:26:09):
gonna use that as a relish right on top of
our FOI gras dog and I'm gonna top it. And
you be ready for this with some old school pickled halapenos.
Speaker 3 (01:26:22):
Left.
Speaker 4 (01:26:23):
I didn't see that. I didn't see the pick but
I would eat it. I'll tell you right now, this
would not go back. This sounds nice able, this, I'd
be chomping.
Speaker 1 (01:26:31):
I think both of our hot dogs sound absolutely incredible
and I can't wait to get over. Oh we are
gormand we are gormand top ten percent gormand that's what
we culinarians.
Speaker 3 (01:26:40):
Culinarians. Listen, Connecticut.
Speaker 1 (01:26:41):
If you want to learn more about culinary things, holler
at Plumb Love Foods.
Speaker 3 (01:26:46):
We're everywhere.
Speaker 1 (01:26:47):
That's right on Instagram, And of course, check out any missing,
any portion of this programming. Check it out all over
anywhere you get your podcasts from. Download it there, check
it out. We had a great conversation with our good friend, uh,
the one and only Rob Dibble, Uh, major League Baseball player, broadcaster,
Hall of Famer, all star. I mean, the list goes
on and on. He's won a World Series for goodness sake.
(01:27:08):
Make sure you check it out. A lot, a lot
of fun, Jeffy, what a fun shows has been, right,
such a fun show.
Speaker 4 (01:27:14):
Being with Robin is really super super super fun. He's like, uh,
he's like such a a little kid.
Speaker 3 (01:27:21):
In me a little bit.
Speaker 1 (01:27:22):
He's the guy, he's the dude, Like, you know.
Speaker 3 (01:27:25):
He's like the dude.
Speaker 1 (01:27:25):
He's like, I want I wanted to hear bad of
the bones. You know, you mean both you mean he's
he's like a bad boy. He's like it would have
made it happen for sure, no question about it.
Speaker 3 (01:27:37):
And I forgot to ask him about the stash Man.
Speaker 1 (01:27:40):
We should have got in it. Well, I'm sure we'll
have him back on the show again, no doubt about it.
Speaker 3 (01:27:43):
Friends.
Speaker 1 (01:27:44):
Thanks checking out plumb my foods right o W I
see the voice of CONECTICU Jeffy, I'm chef Plumer. Remember
food is one of the most important things we have
in life. Everything important life, The balls around food, give
it the time of desserve. So see you guys next week.
Right here, I'll pull my foods, conversations
Speaker 2 (01:28:01):
And sanity lies and ball made tsshoes, street postal tides,
Coming and storming, a world of sound. Chef pull on
the mic, making Heartstown, the Jeff.
Speaker 2 (00:07):
Jeff Wan shot girls myself, Chef Dead in the background,
making new meats, found song girls a Peace They us
down any night and a conversation song Tight.
Speaker 3 (00:28):
And Boll made.
Speaker 2 (00:29):
Dishes, Street boostal Tides, These Chef Spring hates more tim
Guys sent soon and podcast ra chess can't ready by
sucking off the dead in a conversation, So the fast
(00:50):
say Sun on the knee, Chef Fun and the list.
Speaker 1 (00:58):
And the rest.
Speaker 2 (00:59):
Yo.
Speaker 1 (01:00):
Oh, Happy Saturday, everybody, what's going on? Walking to Plumblo
Food's live right here on the Voice of Connecticut WICC.
We're excited to be hanging out with you today. It's
a great day, Jeffy. It's a fantastic day here in WICC.
Isn't it beautiful? Chili Saturday? Here we are, They're all chili.
I'm getting tired of it. My wife makes fun of
me because as my weight loss journey continues, she says,
welcome to the world of being cold, because I sit
(01:21):
down on the couch now and she's like, oh, you
have a little bit of blanket as you sit down,
and I'm like I am. I am as a matter
of fact, and she's like, oh, and then you've joined
my twenty years I've been living together because I never
would you know, I get cold. Now you know what
an interesting side effect it just has been, because like
you know, I've lost forty pounds of insulation.
Speaker 4 (01:38):
Jeffy, Wow, I'm like not wanting to lose any more
weight now, apparently, like I feel like I'll last longer.
Speaker 3 (01:47):
In the wild.
Speaker 1 (01:49):
I don't know if it's going to be a survival situation,
but if it is, it's always a survival situation. Come on,
that's true. That's true. I guess you're right. I guess
you're right. Well, listen, the good news is, if it's
a survival situation, today we were joined by greatness, and
it's We've had some great guest in this program, no
doubt about it. Right, But today is a day unlike
any other. Uh, there's not many days in your life
when you were joined by greatness. You were joined by
(02:10):
a a elite athlete, you were joined by someone who
has climbed to the top of that mountain, looked over
the side and said, you know what, i'mmist stay right
here for a minute. And then come down on my
own terms, and then and then realize what the real
championship is. I can't believe it. I'm gonnaell you what
greatness can only be achieved when you hang out with
other greatness. And today we got a bro. We got
one of our favorite people joining us on the program today, Jeffy.
Speaker 3 (02:33):
I know, I'm super excited, All Star Hall of Famer.
Speaker 1 (02:37):
World Series Champion.
Speaker 3 (02:39):
Listen, listen, and like the nicest guy.
Speaker 4 (02:43):
Not scary at all, No, like the pictures I saw
of him used to be very scary.
Speaker 3 (02:48):
I looked him up. First time I looked him up,
I'm like, oh my god, this guy will beat the
crap out of me.
Speaker 1 (02:53):
But that's for sure.
Speaker 4 (02:54):
He met him at Mohegan and he's like, I mean,
the nicest fell I've ever met in my life. And
then I was like, I looked him up after we
met in the first time, and I was like, whoa, these.
Speaker 1 (03:03):
Guy's a legend a legendary human being.
Speaker 5 (03:05):
Man.
Speaker 1 (03:05):
Rob Dibble's gonna join us here just a few minutes. Man,
He's awesome. He's gonna hang out with us and talk
a little food, talk about winning a world series, talk
about how you know your diet changes when it comes
to these things, what they would eat, celebrations, what you
would eat, all that fun stuff. But before we get
to that, Jeffy, it's important that we talk about one thing.
Speaker 3 (03:21):
Let's talk about it.
Speaker 1 (03:22):
The super Bowl's coming up this right, super bowls coming up?
It is, And I gotta be honest with you. I
don't care. I don't I don't care. I don't care,
And I feel like that most of the world doesn't care.
That's sad it is, but like, don't know. It feels like, yeah,
of course, I think that's what the rest of the
world's saying. But are you doing anything? Are you making anything?
(03:43):
Are you doing anything fun? Just just to get down
to it right away, Am I.
Speaker 3 (03:45):
Doing anything fun? Like I said, always, I'm always.
Speaker 4 (03:48):
Doing something for Buffalo, even though they're not in it.
I'm making Buffalo something that's gonna be Buffalo wing. There'll
be a Buffalo wing dip. I'm even talk about a buffaloloa.
You talk about buffalo buffalo wing lasagna is a hit.
I've never made that for my client. I'm not sure
if I'm working. If I'm working, I'm sure I'll be
making wings and sliders. And some sort of like, you know,
probably a pulled turkey situation, like a barber turkey situation.
Speaker 1 (04:10):
Okay, and uh, you know I'm smoking meats because on Sundays,
you know, I do cheap meats Sunday. And that's what
we're gonna do with what are you smoking? Cheap meats?
I'm gonna make a great beef bergag yon out of shanks.
Oh yep, beef burging out all the all. The smoker
cost me six dollars.
Speaker 4 (04:27):
I gotta be honest, I would not be mad at that.
If you called me and we're like Jeff, he had
it's made beef bourging on the smoke.
Speaker 3 (04:31):
Would you like a little?
Speaker 1 (04:32):
I would be like, yes, sir, Yes I would.
Speaker 3 (04:35):
I let's go.
Speaker 1 (04:37):
So that's gonna be up on Instagram of course on Sunday,
so you gotta check that out as well. Joining us
right now on the program is a pretty amazing human being.
We became friends with them years ago being guests on
his program on Fox Sports Radio. This guy is a
Hall of Famer, a All Star, He's got a World
Series ring, and he's one of the most notorious people
(04:58):
to play baseball ever ever, ever in the Major leagues
and a super nice guy. Ladies and gentlemen. And by
the way, Connecticut native grew up in Bridgeport and it's
here hanging out with us right now. Ladies and gentlemen,
welcome to the program. Mister Rob Devil there he had
a boy, buddy. What's going on? How are you?
Speaker 5 (05:17):
I'm doing great, doing great, loving life.
Speaker 1 (05:19):
Man, dude, We're so excited to have you on here
and hang out with us. I'll tell you what we
look forward to. A couple of years ago, we got
to come on your show. You guys were broadcasting for
Mohegan Food and Wine. We got to come on, had
the best time, kind of kept in contact with you.
Came on again this year. You guys are always so
nice to us and so kind and and just it's
such a fun show.
Speaker 3 (05:35):
Man.
Speaker 5 (05:35):
We appreciate you, No appreciate you. Guys. Listen, my you
know band, my co host Ben Darnell. We're foodies, and
you know, we've been for ten years since I've moved
back from Lave. Been loving going to Mohegan Sun. They're
they're always amazing. Usually we're doing stuff around all the
different restaurants. We're always eating something of course, and but
(05:56):
you guys are two of our favors, actually three of
our favorites when you guys come on the show. And
so anytime we go down to the Mohegan beat around
great people, eat some great food, share a few laughs.
It's a good time.
Speaker 1 (06:07):
We appreciate it.
Speaker 4 (06:08):
Man.
Speaker 1 (06:08):
I said to Jeff this year, I said, listen, we're
gonna go see Rob and then we got to make
sure to bring them food. This year, we got to
bring them food. So we pushed it to make sure
we could bring you guys. That little bite of that
crab brangoon we mail was delicious, was fantastic.
Speaker 5 (06:20):
Yeah, it was unbelievably delicious.
Speaker 1 (06:21):
That's what we want, man.
Speaker 3 (06:23):
It was a really big hit. Brother.
Speaker 1 (06:24):
You are Connecticut native. You grew up in Bridgeport, right.
Speaker 5 (06:27):
No, born Bridgeport, grew up in Southington, went to Southington
High and went to Florida Southern for a year. I'd
been drafted by the Cardinals out of high school, went
one year and aided school, and then the Reds drafted
me after that in the first round. So that started
my career about nineteen as a pro.
Speaker 1 (06:46):
Yeah, you got drafted. It was it eighty four. You
got drafted eighty three, eighty three, and by eighty eight
I was in the big leagues. But yeah, it wasn't easy.
I mean, you want to talk food. When you're you're
in the minor leagues, You're you're trying to get to
the highest level, but you're eating nothing but fast food
(07:07):
and stuff out of convenience stores.
Speaker 5 (07:09):
It's rough. People have no idea. I played with kids
from the Dominican Venezuela, Columbia, Cuba, and these guys they
survived on hot dogs every day. So you know when
you see some of these guys in the major leagues
and you're like, wow, that guy's skinny as hell. Probably
wasn't eating great in the minor leagues because they don't
pay anything in the minor league. So until you get
(07:30):
to the highest level, you're not treated like a superstar.
Speaker 1 (07:34):
Is that why you still those veteran MLB players with
the gut hanging out like I've been doing this a
long time now, I'm having flogged around fill At every night. Now.
Speaker 5 (07:41):
Well, I mean, look at Luka, don't you. I mean
they say he's up to two sixty.
Speaker 1 (07:45):
Wow.
Speaker 5 (07:46):
I think when you're around a lot of rich food
and you know, to get right into the food stuff,
like after a game. I didn't eat the spread after
a game a lot because it was really filling heavy foods,
like you know, in Cincinnati, you had like Montgomery in
so they'd have ribs and chicken and you know, you know,
(08:07):
the potatoes either you know, French fries or mashed potatoes
and stuff like that, and it just like sits in
you at eleven o'clock at night and then you're gonna,
you know, maybe drink a beer or two and then
go to bed, and it's just gonna sit in you
and you just feel dumpy all the time. So I
would always skip that and maybe go home and have
just a you know, a bite to eat something small,
even when we were in hotels on the road, you know,
(08:30):
Philadelphia heavy on the pastas, heavy on the sausages and
stuff like that, and it's just like, you know, I
could not have eaten that because I was always big
by the time I got to the major leagues. I'm
six four, two twenty as a twenty two year old,
and I'm like, you know, I'll be too fifty like that.
And I've had a weight problem my entire adult life,
(08:53):
you know, until like recently where I dropped twenty pounds.
I was always around two fifty and two fifty five
and not eating a lot. I mean, I don't eat breakfast.
I would eat maybe lunch after I retired, but dirt.
When you're playing, you got to watch all your intake
because it's always high carbs. It's always bad carbs. It's
(09:14):
always a lot of meat potatoes. And you know, almost
everywhere you went Philly, New York, everything was heavy on
the pastas and the meats and the starches and stuff
like that. So and that was thirty five years ago,
thirty years ago when I retired. You know the guys today,
I was just back in Cincinnati last year. They have
(09:36):
guys like you preparing dinner that you guys are. Every
team's got a chef, like a team chef, right, everybody's
got a nutritionist that the Reds blew my mind. At
Great American Ballpark, they have a beautiful kitchen, beautiful place
for the chefs. The guys come in and they eat
and it's like it's like a five star restaurant.
Speaker 3 (09:58):
Right.
Speaker 5 (09:59):
So, well, in a little in some ways, I think
they're too spoiled, you know, because they don't fend for
themselves at all. But in other ways they're feeding them
the right stuff to I think where they have the
right energy to go do what they do.
Speaker 1 (10:12):
So I want to take you back to when you
get drafted, right, so you get excited that happens. That's
got to be like an exciting moment. You're calling your family,
oh my god, this happened. And then you go and
obviously you're not going to go right up to the
major leagues immediately, but you got drafted, so you know
the path is there, and you're thinking, Okay, this is
my life. Everything's about to change. I'm going to go
now live off a bag of raw potatoes or whatever
like like like it's got to affect you, like like
(10:34):
what would a meal be for you when you you're
back in eighty three when you get drafted, you're away
from the family. Now you're going your your your training camp.
Speaker 3 (10:41):
What do you eat?
Speaker 1 (10:42):
How does it work? Does the team feeds you? I
mean you got to take care of yourself too. I'm
imagining you know, how's that work?
Speaker 5 (10:47):
So imagine this. You're nineteen year years old, You've only
been away from home for six months of your life.
My first destination was Billings, Montana. So I go from
Connecticut right to rookie balls Montana.
Speaker 1 (11:00):
Makes sense that that probably made sense to you, like, oh,
this is awesome, big big sky country. First time I
ever heard anybody like say go home Yankee kind of
freaked me out and stands.
Speaker 5 (11:09):
I was like, what does that mean?
Speaker 1 (11:11):
You know, so it's nineteen eighty three, I'm nineteen, and
at that point I was a cocky, kind of hard
ass nineteen year old, so I'm like, that's really stupid.
Speaker 5 (11:19):
Anyway, they had like a huge barbecue. They had buffalo
meat stuff like that. I'd never eaten that before. That
was cool, But on the day to day you were
lucky if you could eat a pizza Hut or Bonanza
or Ponderosa for lunch, get to the ballpark, play the game.
They're not feeding you. You're getting.
Speaker 1 (11:41):
Gatorie that They had a huge jug or water and
seeds or chewing tobacco or whatever, and that was it.
Speaker 5 (11:48):
That was your sustenance at the field. I mean there
was no you know, team table, you know, you know
them to feed you or anything like that because everything
was on the cheap. When you went on the road
in rookie ball and you're traveling around. I mean, our
bus rides are fourteen hours long, sixteen hours long. You're
going to Left Bridge, Canada. You're going to Butte, Montana.
(12:10):
You're going to Idaho. You're going to all these different places.
You're eating in the worst cafes. You're eating the worst
food you could you could put in your body for
twelve dollars a day meal money, that's it. Nineteen eighty three,
my per diem was twelve dollars a.
Speaker 1 (12:24):
Day a day, not a per meal a day. No.
Speaker 5 (12:28):
So my take me to my second year. I'm twenty.
I went from Montana. I went to Oregon. The first year,
played really well. They put me in a ball in Tampa.
It's hot, same conditions, no money, no real, it's still
a ball. I lost thirty pounds.
Speaker 1 (12:46):
Yeah, I bet so. I did have thirty pounds to
lose back then, because I was about one ninety five.
Speaker 5 (12:51):
Wow. Probably I got down to the lowest died Vincent's
like eighth grade. I'm like. I went home back to
Connecticut after the season in September, and I'm one hundred
and sixty five pounds. My mother didn't recognize. Oh my god,
she's like, why are you so skinny. I'm like, you're
eating fast food or seven eleven food. You're you're playing
(13:12):
in a hundred degree heat during the summer, and you know,
you're not thinking that you're losing weight. They're not weighing you,
they're not doing anything. They're not they're not they're not
looking at you like you know, you're an asset. You know,
they've got hundreds of kids in the minor leagues that
they're only going to take a couple to the next
level every year. There's only a couple of they that
(13:34):
are going to move up. Most of you, they release
and they start out fresh with the next group. And
so at that point, I was like at twenty years old,
I was almost out of baseball at twenty years old
because I was you know, now lost all that weight.
I played really well. But now they're looking at kids
coming out of college that they're drafting and giving a
(13:55):
lot of money to more money than they gave you
to come out.
Speaker 1 (13:57):
Does that affect your play because like you dropped out.
I mean, you're a big guy like you are. You're
a big dude, Like I'm a big dude. You're bigger
than me, and like you. I can't you throw a
hell of a fastball. I can only imagine when you
dropped onto one hundred and sixty pounds, that's going to
affect your performance a little bit, Like you're not throwing
the balls fast. Then how does that affect it?
Speaker 5 (14:16):
I was, I was. I think you didn't recover as
well I think physically. And you guys know this by
the foods you make and the foods you eat. Some
have anti inflammatory poperties things like that. We didn't know
all that stuff when you're twenty years old. Right in
the eighties, nobody knew any of that kind of truth.
And so you know your arm would hurt longer you
(14:38):
you you know, you were drained all the time. I remember,
I'm playing in Tampa, clear Water, Lakeland, Florida. We would
go down to Via Beach to play the Dodgers e
ball team. You go to Fort Lauderdale play the Yankees
eight ball team, and they're they're going through the same thing.
I'm looking around those guys. They're all skin and bones.
Their uniforms look like they're on a coat hanger, and
(15:00):
and you're all doing the same thing that. Like I said,
Dominican kids, their dirt pork. Come over here, Cubans and
they're eating hot dogs, and right, the twelve dollars a
day meal money, they'd send home ten dollars and eat
two dollars a day meal money unbelievable. You, it'd blow
your mind, guys. And so you know, everybody's playing because
the only like way you got it out of you,
(15:21):
all the struggles and stuff, was to play right. You
played your guts out, basically, came out the field and collapsed,
drank some water, gatorade, and then like sometimes when it
was a get getaway day, got on a bus, went
ten hours, five hours whatever, and played another game the
next day. And it was just like because in the
minor leagues you play one hundred and forty two games
(15:42):
in five months.
Speaker 4 (15:43):
Man.
Speaker 1 (15:43):
And honestly, like for anybody, anybody who's listening, any young
culinarians or anybody who's young at their job, this is
called paying your dues, is what Rob did here. This
is paying your dues. This is I mean, listen, it's
not it doesn't sound fantastic when you were it that way,
and we talked about being line cooks making four dollars
an hour, and you know we're fifteen hour shifts and
like all that sort of stuff. Like it's just it's
not glamorous, it's not fun, but it helps make you
(16:05):
who you are today. It's the important part about it,
you know, it builds more.
Speaker 5 (16:08):
My first job, I worked at Friendlies and I was
on the make. I made burgers, I made the Jim candies.
Speaker 1 (16:15):
Wait time out timeout. Could I have gone to Friendlies
and have Rob dibble hoot me able to fribble shake? Dude,
let me a dibble fribble shake. That's what I want
to listen. Friendly should have jumped on that. That's what
I'm talking about. They could have jumped on that.
Speaker 5 (16:29):
I had to restock the ice cream. I had to
wash the dishes in the back. I was the bus
boy because it was a small Friendlies in Southington. That
was my first job at sixteen years old.
Speaker 1 (16:41):
That's amazing. So you're playing you're playing amateur ball. Uh,
you get called up to finally move up to the
big leagues. How's that day? Is there a celebration? Are
we excited? Are you nervous? How does that work?
Speaker 2 (16:52):
Well?
Speaker 5 (16:53):
I mean it quickly to go back through it. Four
years in the minor leagues, two years in winter ball
in Puerto Rico and the win, and I get the
call in mid season in eighty eight to go up
to the big leagues. It was kind of a relief.
I had been told a week or two before that
I was getting traded to the Phillies for Mike Schmidt
and he was older. I was young. Niko Saski was
(17:16):
a really good young first baseman for the Red So
that was gonna be the deal. And as luck would
have it, Ron Robinson got hurt. They needed me to
go up to the big leagues while he went on
the disabled list. And so I'm like, so, and here's
the coolest part about this whole story. So Wayne Garland
was my pitching coach. He was one of the first
pitchers to ever get like a multi year, million dollar deal.
(17:38):
And Wayne branch Ricky the third branch Ricky who signed
Jackie Robinson obviously with the Brooklyn Dodgers. This was his
great grandson or I think grandson, No, I his great grandson.
And he was the one who told me I was
going to the big leagues.
Speaker 1 (17:53):
Wow. So historically I knew branch I talked to him
in spring training. I was like, listen, if you're gonna
cut me and I'm not gonna make the big league team,
I want to go down now. I want to be ready,
and that actually getting cut in the first cut in
eighty eight helped me to go down, get my head right,
and by June I was ready to pitch in the
big leagues. So when I got the call, I mean
I was. I was in Cincinnati in two hours from Nashville, Tennessee. Wow,
(18:16):
and I was.
Speaker 5 (18:17):
I was ready for that night's game.
Speaker 1 (18:19):
You played that night?
Speaker 5 (18:20):
I played that night I got in the game.
Speaker 1 (18:22):
Were you just just hit or you were relieving or
would you do?
Speaker 5 (18:25):
I was a reliever, but I was like the mop
up guy again, paying your dues. Sure, it's like everybody's
got to do. Game got out of hand. We were behind.
I think we're playing the padres. I think I came
in for two innings. I struck out a couple of guys,
and I was off because again, you're playing it. It'd
be like from you, you know, going to one restaurant
(18:45):
to another restaurant.
Speaker 1 (18:46):
You're doing the same thing, right, you know, it's not
like you're going to change everything and you're not going
to cook the same stuff again. You're gonna do the
same stuff you know how to do perfectly right. So
that for me, the baseball was the easiest part. The politics,
the you know, hey, you're only here for two weeks,
so you know it, don't get comfortable kind of stuff
that they tell you right now. Pete Rose is my
first manager. Unbelievable and he was and he was very supportive.
Speaker 5 (19:11):
Though, and I ended up the first nine outings. I
didn't give up a run, so I solidified my role
in the bullpen by that point where they sent somebody
back when Ron came off the disabled list and the
rest was history. But you know, I to me when
I got there. Once you get to that level, it's
hard to stay. And I'm the type of human being
where I'm like, come hell or high water, you're not
(19:34):
taking me out of this. No, you know you're gonna
You're gonna have to take somebody else and send them
out because I'm gonna make the most of this opportunity
because I may never get another opportunity to.
Speaker 1 (19:43):
Crack the door. I'll kick it open, that's right. I mean,
it's got to be different. Though. We talked about that
whole thing, and we got to go to break here
in a second. But like, you know, you say, it's
not different. You're still doing you know, I said, we're
still cooking food, We're still you know, we're still playing baseball.
But when you walk out to that mound, to that
stadium full of people, much much much bigger, you know, stage,
that's got to be a pretty dope feeling.
Speaker 5 (20:01):
Oh my god, it's it's amazing.
Speaker 1 (20:03):
First of all, is that that I made it feeling
or not yet?
Speaker 5 (20:07):
Oh no, it was absolutely one of the greatest feelings
I've ever felt. And the only thing that could, you know,
be better, was the All Star Game or the World Series.
But for me, all the people had that doubted me
and it said you'll never make it, and all the
people that had supportedly supported me, like my parents and
all my friends and people back here in Connecticut, that
(20:29):
it all kinds of gels together at the same time,
and I felt more happy for them that they believed
in me than than me just doing it doing it.
I felt I could do it at that point after
four years of doing it in the minor leagues. But
at that point it was such a high. That everybody
else is doing their own thing, but in my little
(20:49):
world that that was one of the greatest accomplishments I've
ever done.
Speaker 1 (20:52):
Dude. I'll tell you what. When I first got my
first Emmy nomination, I looked up my guidance counselor from
high school who told me I should look at jobs
working with my hands beause college is probably not for me.
I was gonna send her a press release about me
getting an Emmy nomination. She's dead, so it didn't really
make it. Couldn't send it to this story, couldn't send
it to it, but I wanted to. I wanted to.
We're hanging out here plumblove Foods on wys to see
(21:14):
the Voice of Connecticut. We got World Series Champion and
Connecticut legend Rob Debile hanging out. We're talking food, talking
his story, and learning all about how these things happen
when you go to the major leagues. This is unbelievab.
We got lots off to get into with this. Good
brother here, Jeffy, real quick, where can you find Rob Show?
Speaker 4 (21:28):
You can find Rob Show at Fox ninety seven point nine. Yes,
every week, three to seven. Great program, great fantastic program.
Make sure you check that out too. We'll be right
back right here on WICC.
Speaker 1 (21:39):
With plumblove foods and I guess Rob Devil, what a
fun show today, guys, stay right there, We're right back.
Speaker 3 (22:02):
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Speaker 1 (22:45):
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we had that this year.
Speaker 4 (22:50):
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Speaker 1 (22:53):
Like John Mayer's song good I mean, I think it's
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either way, it's really amazing. All right, fine, we'll least
we agree.
Speaker 5 (23:05):
Yep.
Speaker 1 (23:05):
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Speaker 2 (23:16):
On the road from Bridgeport Streets to the dumb and
bright Fastball Fury. In the dead of night, Red Fetchman
claims through the air, nasty.
Speaker 5 (23:37):
Boy's wrath, beware.
Speaker 2 (23:45):
Week day warrior, behind the mic, biggest stories.
Speaker 1 (23:49):
He strikes like a spike from the mountain to the
Lady of Waves.
Speaker 5 (23:54):
He throws words like Fury.
Speaker 4 (23:56):
Graves were.
Speaker 1 (24:04):
Behind the bike story.
Speaker 5 (24:07):
Strikes like a spike.
Speaker 2 (24:08):
So the radio waves, he throws like Graves, nasty officer.
His eyes.
Speaker 1 (24:23):
Swim plumb little foods w I s see the Voice
of Connecticut. Having a good time hanging out today. Thanks
for checking out the program. We appreciate you guys. If
you miss any part of this program too, you can
check this program out anywhere you get your podcast. Jeffy,
you wanted listening to it on Spotify, We got there,
We got it.
Speaker 3 (24:43):
On iTunes.
Speaker 1 (24:44):
We got Apple. You can tell Alexa to play plumb
Little Foods and she will do it for you. That's
what's about this which is great, and this is a
great episode to replay it too. There's a lot of
nuggets in here. We're joined by All Star, we are
joined by legendary human being. We were joined by Hall
of Famer. We were joined by one of the best
human beings in Connecticut who also has played in the
world series Rob Devils with us here, Rob, that's the
(25:06):
song that our band wrote for you.
Speaker 5 (25:08):
I'll tell you to copy that.
Speaker 3 (25:09):
Well it's yours.
Speaker 1 (25:11):
Of course, of course you will have that. We will
make sure you have that for sure. Just really good
about that. It sends it a few more.
Speaker 3 (25:16):
Yeah.
Speaker 1 (25:16):
The Flame, that's right, The Flames.
Speaker 3 (25:19):
That's our band.
Speaker 5 (25:20):
The Flames are awesome.
Speaker 1 (25:21):
I mean, it's not us, it's it's a house band
that we have that makes for us. That's right, that's right. Uh.
So we were left last break talking about getting into
the majors, getting called up, and I'm just curious, man,
When you get called up like that and you come,
it's got to be super excited. Do you celebrate do
you have like I mean, do you have that moment
where you're like, you know what, this is incredible. Let
me have this glass of champagne, let me have this
(25:42):
shot of vodka, whatever it is.
Speaker 2 (25:44):
Like.
Speaker 1 (25:44):
The celebratory thing was like, you know what, let me
get home do this again tomorrow.
Speaker 5 (25:48):
I was a big smoker, so I probably had a
Heineken and a cigarette. Love that celebrate. But you don't
have time to dwell on yourself. I mean, you're you're
worried about them taking your job from you. I mean,
when I came up in the eighties, you know, the
Reds were really good. We're a borderline, you know, getting
in the playoffs for four straight years under Pete and
(26:11):
you know, had great players on my team. I'm very Larkin.
My Hall of Fame shortstops up there, Eric Davis, Paul O'Neal,
and right field Chris Sables Rookie of the Year that year.
That year, Tom Browning threw a perfect game. So you know,
I'm way down the level of pecking order of of
you know, talent on the team. So that being said,
(26:33):
you're just you're just trying to keep your head above water.
You know, you don't really have time to celebrate because
you got you gotta keep consistently every day building and
building and building and trying to impress them when you're
you know, coming in the fifth inning of a ten
run blowout, you know. And and so that's you know,
striking out the side and doing stuff like that. You know. Yeah,
(26:55):
it was great for me and I learned a valuable lesson.
There was a game we lost, I think it was Pittsburgh,
and we lost the game, but I like struck out
like two out of three guys, had a good outing
and stuff like that, and you know, I was pretty
pumped up on the back of the bus, and Ron
Oster our second basement, got right in my face. Dude,
when we lose, we all lose, and you know, that's
(27:18):
what a team.
Speaker 1 (27:18):
Is all about. That's what I was about.
Speaker 5 (27:20):
I was about to ask you that, Yeah, you can't
be happy for yourself when we just got the crap
beat out of us. So that was like a come
to Jesus moment. And I thank Ron for that, you know,
I mean that that was something that all right, that
humbled me.
Speaker 1 (27:35):
And now now and then guys like Eric Davis and uh,
you know, Pete and guys like that are like listen,
you can't be satisfied. You can strike out the side,
that's just three outs. You know, you can strike out
five out of six guys, that's just like, that's five outs.
You got the sixth out. You got us off the field.
Now we're playing offense. So you know, to simplify it, it.
Speaker 5 (27:54):
Was just like, do your job. We'll do our jobs,
and we'll win some games. And and that's the way
things kind of went. And that year ended up setting
up John Franco. He was our All star closer.
Speaker 2 (28:08):
You know.
Speaker 5 (28:08):
Then the next year I did the same kind of job,
and you know, moved up in the pecking order in
the bullpen. And by that third year, when we traded
for Randy Myers, that was the year we ultimately went
to the World Series. So you know, and and it
happens that quickly because everybody around you is ultra talented.
And just imagine this. Every guy you're playing with was
(28:30):
the best guy on his high school team, the best
guy on their college team. You know, some of these
other guys have been great Major leaguers, like Davey Concepts.
You and your manager was Pete Rose. The all time
it came, you know, I mean it's it's so you know,
you had to check your ego out the door. Sure,
go do your job, or they would get someone that
that did it better.
Speaker 1 (28:49):
We'll find somebody else who does it better than you.
That's right. So when you would win these games, or
when you would lose these games, and or even if
there was was there food after the game?
Speaker 3 (28:57):
Was there?
Speaker 1 (28:57):
Like so again if you won, was it better food
or was it less? You know, if you if you
won or is it no?
Speaker 5 (29:03):
They were always the same, so you got it. It
was funny because you also tipped the clubhouse guys, right,
the equipment managers, and so you know, your first day
in a ballpark, second third, you'd get a certain level
the first day, at better level the next day and
get away day the third or fourth day would be
like steak and lobster. Oh shoot, so because they wanted
(29:25):
you to tip them more. Yeah, So it was like
you know, the you gotta have cold cuts the first night,
you could have like you know, Kentucky fried chicken the
next night, and then steak and lobster the third night.
You know, always and back then, this is the cool
part about being in the big leagues was they always
had a couple of kegs. They were always taffed, you know,
bud bud light whatever, you know, and other guys had
(29:48):
hard liquor and stuff like that. I was never big
on that stuff. I was never a big drinker, never big.
Speaker 4 (29:52):
You know.
Speaker 5 (29:53):
My my vice was smoking or chewing tobacco. And and
thank god, twenty five years ago, kids that are listening
to this, don't sm don't dip, don't chew worst thing
because it gave me colon cancer. Oh yeah, so just
just you know, don't do that stuff. Don't look at
big leaguers and think, oh, yeah, that stuff's cool, because
it just destroys your insides and kills you from the
(30:14):
inside out. That being said, that was my vice. Other
guys were doing other things, drinking too much, chasing women,
all that kind of stuff. For me, you know, I
was you know, had really good friends, good guys to
hang out with. Norm Charlton was actually my roommate in
the minor leagues. He gets called up. We were roommates
for seven years, wow, minor league, big leagues. Even when
(30:36):
we started making millions of dollars eat each other, you know,
we were inseparable and we kept each other grounded because
we knew it could be taken from you. What you're
always one injury away from being out of the big leagues.
You're always like two weeks of bad outings out of
the big leagues that kind of stuff. So you had
to bust your ass every day.
Speaker 1 (30:55):
That's crazy, Jeffy, I know you guys, I.
Speaker 3 (30:58):
Just said it.
Speaker 4 (30:58):
You mentioned how theo it was at the club after
the games, when it was when you were on the road.
Was it always the same too, or we're like like
like if like if you came to my stadium and
I didn't like you, but I just give you like
old hot dogs and just you know.
Speaker 1 (31:13):
The visiting the visiting clubhouse guy worked for the visiting teams.
He didn't have anything to do with the home side. Oh,
to give you an example, like the minimum was twenty
five dollars a day tip and they'd clean your uniforms,
your shoes, all that kind of stuff, you know, then
they'd feed you two meals.
Speaker 3 (31:33):
You know.
Speaker 5 (31:33):
The before the meal, they had tons of stuff in
the kitchen that was just like cold cuts and you know,
fruits and stuff like that and not and most guys
just picked at that. They never really ate a lot.
You know, because you're kind of sick to your Here's
the thing about being a major leaguer, and I don't
know how it is. I know, I know it's very
stressful in the NFL and the NHL and stuff like
that because I've been in their locker rooms, NBA and
(31:55):
I covered that for the last thirty years. But I
was always sick to my stomach. There's this there's this
anxiousness that, Okay, I'm not And for me, I didn't
work until like nine o'clock at night, so I'm at
the ballpark at two o'clock and I didn't pitch till
nine o'clock. And then when I was a closer, that's
ten o'clock. So I had to eat like something like
(32:18):
you know, pasta or you know, a steak, you know,
something like that at two o'clock to hold me over
until ten o'clock. And usually I didn't drink or didn't
eat anything. Then if I did anything on the road,
I probably went out drinking and had four or five
beers because I was like I would.
Speaker 1 (32:35):
It was a trade off. If I eat dinner, I
can't drink. If I drink, I can't eat dinner because
I can't put weight on. I can't get fat and sloppy.
I'm they'll lose my job. So you're it's always this.
The dynamic was always crazy. So but to answer your question,
wherever you went, San Diego had better food, La had
great food, Montreal had great food. Philly was terrible. New
(32:58):
York was terrible because it was all like catered, like
stuff you'd get at a banquet. New York had bad food.
That's upsetting big things.
Speaker 5 (33:07):
Atlanta had great food. Those guys were great. They always
had like briskets, and they always had like barbecue and stuff.
Houston always had barbecue and stuff like that. So depending
on where you were, whatever was locally great, that's what
you were eating. Now, Cincinnati you had Montgomery in great food, ribs, chicken,
guys to they died for that stuff. So that was
the getaway day when you're gonna get on an airplane
(33:30):
and go somewhere, that was your meal. Other than that,
it could be like turkey and mashed potatoes, which again
I didn't eat the homespread because it was just too much.
It was it was like Thanksgiving dinner after every game,
and there's no way I could have played if I
ate that every night.
Speaker 1 (33:47):
So at that point, when you're leading up to that
season in the nineties, are we getting a little bit
more like does a team have do they care more
about nutrition at that point? Do they care more about
like what they're what you're eating, and like like like
keeping track of your weight and keeping track of that
sort of stuff.
Speaker 5 (34:01):
We had a beautiful family, Fritz Haggerman and his wife.
They actually were Olympic running coaches and were from Ohio State,
and they were the first ones to come in and
talk about nutrition and off season nutrition. Flexibility another thing
I wanted to talk about because I was with the
Reds for eleven years Minor league's big leagues, So I
(34:21):
was eleven years and everything was flexibility. And I'm still
at sixty one. I'm still very flexible, like you like
you do. I do yoga a lot, stretching, work out that,
you know, stuff like that. So that's always been a
plus for me physically. These people believed in that we'd
come into spring training, do all these agility drills, do
all these flexibility tests, all this kind of stuff to
(34:43):
make sure you did your crap in the off season.
Then they would talk about nutrition. Hey, you can't eat
two cheeseburgers a day and not put on weight. Got
you've gotta you know, one day, you know, you gotta
eat something like salads and chickens and other stuff. So
they were the first one. This is the late eighties
early nineties when they actually started getting into nutrition, the
(35:05):
protein shakes. The GNC wasn't even really in existence back then,
so you couldn't go and get supplements.
Speaker 2 (35:13):
You know.
Speaker 5 (35:13):
Everything had to be something that you were eating from
from a supermarket and stuff like that. So I actually
started eating more chicken, more fish, things that I had
never eaten in my life. I was actually consciously thinking
about it because these people there, they were cross country
cross country runners. They were skinny as hell, and you
kind of were like, I'd like to look like you
(35:35):
after I'm done playing. I don't want to be a
big fat slob, you know. So you listen to these
people because they were experts.
Speaker 1 (35:41):
Well, you were always in great shape even when you
played back then, Like you you compared to other guys
who played, you know, veterans who played the game. You
were always in great shape. You looked much better than
these guys did. I mean, you got these guns on
your arms, which is no doubt about it. And you
tell that's what God made me.
Speaker 5 (35:55):
I mean, I was always naturally big, like I said,
had I really wanted to e and I've been pounding
like you know, shakes and steaks and all this, so.
Speaker 1 (36:05):
I would have been a football player right. In fact,
a lot of people always thought the biggest joke I
had because my tight end, what are you playing? Tight end?
Speaker 3 (36:12):
I had?
Speaker 5 (36:12):
Yeah, I had a pinky ring that said forty nine.
Uh So one time, I don't know where I was
flying to, I was, uh, you know, by myself in
first class and I'm sitting there and I got this
big gold pinky ring with diamonds and stuff on it,
sitting there forty nine and some lady, the flight attendant,
comes up.
Speaker 1 (36:28):
She goes, do you play for the forty nine ers?
And I'm like no, And she's like, well, you got
that forty nine ring. And so instead of saying all
this stuff like actually.
Speaker 5 (36:37):
I really like the forty nine ers, instead of like
telling her who I was, and it was kind of
and it was kind of like a running gag all
the time, you know, because I had that ring a
lot of guys would make fun of me and stuff
like that. But I always I always had like gaudy
jewelry stuff like that, well before like the guys today.
So I just, I guess my my wife is you know, Italian,
(37:00):
and you know I've been around Italians all my life
in Southington. I just I love the jewelry, I love
the tattoos, I love the I love the cheesy and hey.
Speaker 3 (37:09):
There it is exactly.
Speaker 1 (37:12):
We got to talk about one of the most favorite times,
one of my most favorite times in sports actually, and
Jeff's been sending me videos all day long. He sends
me the video clips, which is hilarious of you. The
Nasty Boys, I mean, honest to god, like, as a
pro wrestling fan, there's nothing better than a faction to me,
like you count me at nWo D Generation X, the
(37:32):
Four Horsemen.
Speaker 5 (37:33):
Are you kidding me?
Speaker 1 (37:34):
These are some of the greatest groups, the Nasty Boys.
What is better than that?
Speaker 3 (37:38):
I mean, honestly, you guys.
Speaker 1 (37:40):
I was showing I was showing you this, so this,
Yeah he's got a bibblehead, three bobbleheads.
Speaker 5 (37:45):
There, and so you've I've been these guys since.
Speaker 1 (37:48):
Ninety Yeah, well, I mean you guys were best friends,
the best closers ever to walk the planet? Are you
kidding me? Like, what team wanted to play? I mean,
come on, and if the dude tries to steal second,
you're gonna throw ballt his back and try to kill
him with it, which is awesome.
Speaker 5 (38:03):
Norm was from Texas, went to race un versusy brilliant
guy three degrees brilliant. Randy's from Vancouver, Washington. Nuts always like,
had soldier of fortune, knives, fake grenades, all kind of
crazy creat He brought a fake He.
Speaker 1 (38:16):
Brought a grenade into the into the locker room.
Speaker 5 (38:18):
Right, Yeah, absolutely had a fake grenade in the locker room.
Had these big things stuff like that.
Speaker 1 (38:22):
But no, Norman had pitches no one'sd even heard of.
He would throw a pitch no one's even heard of.
He's like, this is a this is the carnival, uh
grenade roundup pitch. You're like, what, okay?
Speaker 5 (38:32):
But Norm? Norm threw a spitball, had a fork ball
was through. We all threw ninety five miles an hour.
But here's the thing. You didn't mess with us because
we loved our teammates. Yeah, so if anybody hit one
of our guys, and this is why we had this reputation.
Randy I would come in, or Norm would come in
the seventh or eighth and hit somebody that either start
a brawl, or then Norm would come in and hit somebody.
Speaker 1 (38:54):
Then Randy come in and hit somebody. And it was
just like, don't after us. It's just not worth it
to you, because we're gonna come back.
Speaker 5 (39:01):
We're gonna worth it. Yeah, it's not worth it to you.
And then doing your job. You're supposed to do your job,
but a bar is protecting your teammates. It was it
was unwritten. They didn't have to come to us and
be like, hey, you know that guy drove me in
the side.
Speaker 1 (39:13):
You're gonna drum if you hit Paul O'Neil, you hit
Eric Davis, you have Barry Larkin, sab we we look
forward to what we're gonna do to you. This is hilarious.
I mean, one of the greats, one of the greatest
ever played the game, Dll Strawberry. You guys had had
some heat with him as well. I mean he was like,
come get me, and you guys like, I will go
to the locker room.
Speaker 5 (39:31):
That was Norm and that was after I started the
fight with Toughel and so Norm called over there because
he was bleeding from his hand profusely. He had a spike.
Want Sam Wall spiked him in the chest with the
metal spikes, so he wanted to fight want Sam Well, well,
he calls the Mets dugout and uh, Strawberry answers and
(39:53):
he's like Sam, well there, He's like, I want to
fight him. He's like, I'll fight you, and so Strawberry
and Norms start running be I'm the dugouts down at
Shay Stadium.
Speaker 1 (40:02):
Strawberry is not a little guy. No, he's sixty six huge, yeah,
and Norm six four. So I mean these two guys
are so of course as teammates, everybody runs out. There's
like fifteen guys in the back alley way I love
and then you know the NYPD, we got love them,
but these were like the old timers.
Speaker 5 (40:20):
They didn't have like vests on. They were just like,
you know, almost almost like street clothes like you see
in the movies NYPD.
Speaker 3 (40:27):
Yeah, yeah, yeah, clubs.
Speaker 1 (40:29):
Yeah, and they're trying to stop us and we're just
like pushing out. They got like they got revolvers hanging down.
Oh you know, So that was that was ugly, and
that was fun. That was some awesome stuff. But this
is incredible because like this, this is major League baseball
we're talking about, by the way, which is hilarious like.
Speaker 5 (40:46):
That you look at it like that. To us, it's
it's just like another high school game.
Speaker 1 (40:51):
No, totally, totally. And you look at your people.
Speaker 5 (40:54):
You know, it's it's your turf versus our turf. You
think your town's better than our town, New York versus Cincinnati. Yeah, well,
and on relative terms, we hated them from the seventies
with the Bud Harrelson p Rose. So now remember Pete's
my manager. Pete wanted me to drill somebody when I
came in there hit Tupple. So that's how that whole thing,
(41:14):
that whole brawl started, And that goes back to Pete's
hatred of the medsic sees.
Speaker 3 (41:19):
Who is deep.
Speaker 1 (41:20):
It does run deep, no doubt about who is the
player that that that hit the hardest, that punched the hardest.
Like when you like things went down, he came running,
he gets one on. You're like, oh, oh wow, that
that actually kind of hurt. I felt that.
Speaker 5 (41:34):
Mark maclamore, Yeah really, Mark Stocky, black kid, awesome guy,
one of my good friends.
Speaker 1 (41:44):
Was he under six foot wasn't like five ten or
five eleven. He about five to ten, but he's like
two twenty yeah, yeah, yeah. He's all started with yelling.
I'm laying at second but I don't even know how
I got to second base. I went from the front
of the mound to second base at riverfront and Mark's got.
Speaker 5 (42:01):
Me in a full nelson. I'm like, don't break my arm.
He's like, no, you're good, You're good. I'm protecting you,
and he's on his knees. I looked at the video
later and he's just got me, so nobody can you know,
mess with me. And then later on we became friends
when we went with the different teams. But I'm like,
that is the strongest guy, because I have two older
brothers that are strongest crap. Yeah, they're just like naturally strong.
(42:21):
I could wrestle pretty much hold my own with anybody.
And this this guy, I was like a rag doll
and I'm two hundred and twenty pounds and he's just
like told me around like nothing, and I was like,
that dude's strong.
Speaker 1 (42:32):
I'll you're seven foot one, which is hilarious, which is
just you know, the five foot ten. Guys got you
a full nelson. You're seven to one.
Speaker 5 (42:39):
I mean he could hit I got. I got the
crap beat out of me in some minor league brawls.
We fought the Nashville Pirates one year and I was
I was holding somebody and somebody hit me right in
the temple and my eye blacked out for like thirty minutes.
I thought I was blind that guy. I don't even
know who hit me, but it hurts.
Speaker 1 (42:57):
Did he hit you so hard your legs stop working?
You just fell down?
Speaker 5 (43:00):
Oh dude, I didn't know who I was. The trainers like,
do you know who you are? I'm like, huh no, no, no, no, no.
Speaker 1 (43:08):
Unbelievable, dude. These stories are incredible. I mean, how many
people in their life have story we got about a
minute left right to run a break, but have stories
like this in their life? Like your kids appreciate this,
they understand, like how awesome these are.
Speaker 5 (43:18):
My older kids, I don't even talk to them from
my first marriage. My thirteen year olds just starting to
come around. Yeah, you know when when my base by
coach sixteen year old players, she kind of gets it.
Speaker 1 (43:31):
Doesn't unbelievable, unbelievable, Plumblove Foods. Right here on wis you
see the Voice of Connecticut hanging out with Connecticut Legend
World Series Champion All Star Rob Dibble. This guy, I mean,
one of the best human beings we have in this state.
We're still lucky to call him the Connecticut person, a
Connecticut local, a nutmegger. If you will hate I hate
that word. Stay right there, you're checking out Plumblove Foods
(43:53):
around wic We'll be right back.
Speaker 4 (44:10):
Farman Forge Market on thirty six Hampton Road in Southampton,
New York.
Speaker 1 (44:14):
Farming Forge is a fantastic market if you're an avid
home coke or professional chef like myself. Johnny Bernard over there,
aka Street Leafs. Johnny, he's got some great stuff. I'm
talking great olive oils. I'm talking great vinegars. He's got
some amazing caviard. Johnny's really got everything over there, Jeffy.
Speaker 3 (44:30):
That's right.
Speaker 4 (44:30):
Farman Forge Market on thirty six Hampton Road in Southampton,
New York.
Speaker 1 (44:34):
Yeah, I mean you were talking. He's got great.
Speaker 3 (44:35):
Fish that you can get.
Speaker 1 (44:36):
He's got some produce stuff. He's got mushrooms that are
locally grown, which is incredible, and he's got some amazing
beef selections too, even some a five wag you. I
saw this stuff. It looks like it's just completely white.
It's amazing. I can't wait to try it.
Speaker 4 (44:48):
That's right at Farman Forge Market on thirty six Hampton
Road in Southampton, New York.
Speaker 1 (44:52):
You're just saying the same thing, you say anthing different.
Speaker 3 (44:54):
Well, there's also Farmanforge Market dot com.
Speaker 1 (44:57):
Okay, there we go, great website. Check out farmerforge market
dot com. Talking about amazing things over there. Jeff, listen,
I'm telling you I cannot wait to go back and
see what else Johnny has.
Speaker 4 (45:05):
That's right at Farm and Forge Market on thirty six
Hampton Road, Southampton.
Speaker 5 (45:09):
New York.
Speaker 1 (45:09):
You just said you know what else Johnny has. Johnny's
got amazing lion meat. I can't wait to get some
lion meet from Johnny.
Speaker 4 (45:15):
Yeah, it doesn't have that, but he does have a
website at Farmanforge Market dot com.
Speaker 1 (45:19):
Oh my god, this is getting crazy now. He's got
a great Ostrich legs can barbecue ostrige legs. Is you
have those?
Speaker 3 (45:23):
No ostrich legs.
Speaker 4 (45:24):
But he does have seven x wagou at thirty six
Hampton Road in Southampton, New York.
Speaker 1 (45:28):
I mean, it's just it's like a broken record with you.
I cannot I don't understand it. Anything else you got
for me Farman Forage Market, I got it, thirty six
Hampton Road in Southampton. We got it. Jeffy Plumb of
(45:56):
Foods right here on wic see the Voice of Connecticut
having a great time here on a Saturday. I hope
you guys having a great Saturday too, man, we really
do Go cook some food, make something fun for your family.
Hope maybe you're cooking while you're listening to this program,
or maybe you're a prepping dinner before you listen to
this program. Jeffy, I think more people should cook at home,
don't you. I think everyone should cook at home and
while they listened to this program. I got a message
(46:18):
recently from a woman out of dan Berry who said,
I love listening to the show while I make dinner
for my family on Saturdays, which was I thought was
very nice, looked super nice. And then I was like,
but of course, in typical my fashion, I said, you're
a creep. And that's what one was my response, which
probably wasn't the best response, but I just felt weird
about it.
Speaker 3 (46:35):
You know, man, I'm sorry. You could always just text
me next time.
Speaker 1 (46:38):
Well you didn't have the picture she sent. Oh, I
mean it was up a turkey. It wasn't weird. It
was just, you know, we're hanging out today with All
Star World Series champion and of course Connecticut legend Rob Dibble.
Sorry Robbie had to hear that part. We're doing a
little family business there, I apologize.
Speaker 3 (46:55):
Brother.
Speaker 1 (46:55):
Listen, I think what's really cool is that we've talked
so much about your amateur career and coming up in
the major leagues and then the Nasty Boys of course,
which I had a T shirt for, by the way,
which I'm hoping I can find at some point. I
just so next time I see you, I hope I
can just wear it and see if you notice. I
won't point it out. I want to see. It'll be
too short, you'll see my belly, but whatever, that's fine.
Which my guess is you'll point out the belly before
(47:16):
you point out the shirt. That's my guess.
Speaker 5 (47:18):
It'll be weird if you have like a belly ring.
Speaker 1 (47:21):
Well, listen, what if it's your number when you play
for the Reds. It's just sets my belly. That's it.
That's it. So brother. You had a fantastic career in
the major leagues. You come out of that, you start
doing a broadcasting career, you know, because which which is
and you're one of the best in the world at it.
Speaker 3 (47:42):
Which.
Speaker 1 (47:42):
I gotta be honest with you. Like your show. I
listened to several times a week when I'm driving to
New York. I got rid of XM radio, so I
listen to you guys.
Speaker 5 (47:50):
Well, I did XM for seven years. I did ESPN
for seven years. I did Fox for a bunch of years.
Speaker 1 (47:56):
Yeah.
Speaker 5 (47:57):
My background comes from my dad, Waltibble, a legend in
radio news director, but he also was one of the
first teachers at the Connecticut School Broadcasting. And when I
was getting out of baseball, retired at thirty one, and
I wanted to be a cop, so I didn't take
the state police exam officer makes sense. No, all my
(48:20):
friends are cops at that time, and uh, it's what
I honestly, I wanted to go into the army because
my brother's in the Navy. Out of high school.
Speaker 1 (48:27):
The baseball just kind of happened, and uh, I never
really was like, you know, I loved sports, but I
was never like I'm going to go to college and
play pro ball. I never you know, you're in Connecticut.
You know, you got to be realistic. So sure.
Speaker 5 (48:41):
My other brother's a fireman. So my dad, after I retired,
he's like, listen, why don't why don't you get into
sports talk radio? And this is nineteen ninety six, and
I'm like, that's hokey. I don't want to do that,
and he's like he kind of got pissed off. But
my dad foresaw the future, and sports radio wasn't big
in the nineties to that point. It was fam there's
(49:04):
you know, a couple of other ones. You had GN
and TBS on TV for the sports, but you didn't
have like national sports talk radio. And so my dad
was like, listen, why don't you go, why don't you
go pay your dues again? And so now I had
to start at the bottom.
Speaker 1 (49:20):
Yeah, but you don't mind that. That's a guy, your
guy like you doesn't mind that. You're like, okay, no,
but remember.
Speaker 5 (49:25):
I went from my last year was with the Marlins.
I made a half a million dollars.
Speaker 1 (49:28):
Yeah, I go and I start working for Wlis and
Old Sabrook for thirty six dollars a month.
Speaker 5 (49:37):
Okay, I'm thirty one years old. I got audited by
the irs because they didn't believe me.
Speaker 1 (49:42):
Come on, oh, I want you to know, Rob, I
want you to know really quick. After we saw you
a few weeks back and hung out in your show
and you told the story that you're about that you're
telling us right now. Jeff looked at me and goes,
it's just great to hear this kind of story from
someone like him who has been through it and done
the same thing, because you know, I mean, we're in
that right now.
Speaker 5 (50:00):
Oh yeah. Well, but my dad was like, huge on.
I had to run my own board. I was playing music.
Walt Pinto was a general manager WLAS, a very small station,
but a good station, Old Saybrook And for six months,
I busted my ass and you know, was thinking, Okay,
I could do this, you know, I mean, you know,
(50:22):
I wanted to be a DJ, but my dad really
wanted me to do sports talk radio. Well it makes sense, yeah,
But long story short. I was season ticket holder to
the Whalers, sat next to Chris Berman. Berman goes, hey,
I know you're doing radio now, why don't you come
sit with me like Keith Oberman. We do like you know,
some programming on the weekends for this new startup company
(50:44):
called ESPN Radio Wow. And I'm like, okay, going there,
and I'm just kind of checking it out, and I'm like,
this is really cool. And I was only on for
like five minutes every hour to talk some baseball trades
or free agency or whatever. And I was like, you
know what, I could get into doing that. So while
while I was doing that, a producer for Fox Sports News,
which was TV side, heard me doing it, got a
(51:07):
hold of It's crazy, got a hold of my baseball
coach in high school. He's like he gets a hold
of me. He's like, can I give out your phone
number to this guy? I'm like okay, and they fly
me to La I do I do an audition. I
get the job, and I had had eight one year
contracts in the major leagues. Got a two year deal
for three hundred.
Speaker 1 (51:26):
Grand and he felt like a million bucks, right, Like,
Remember I was.
Speaker 5 (51:31):
Paying my dues at thirty six dollars run and then
I got a three hundred thousand dollars deal like that.
Speaker 1 (51:36):
So when that happens, what do you tell the thirty
six dollars a month job? Listen, I gotta go.
Speaker 5 (51:41):
He understood. He understood, and I said, you know, Walt,
I said, man, I said, I love working here, honestly,
It's one of the greatest jobs I've ever had. But
I got this offer to go to LA and do
TV and do a sports gig and whatnot. And he's like, dude,
go go kill it. And so, you know, but with
every good, it's some bad. A year later, my father
(52:02):
died of cancer, and so it was kind of like, uh,
bitter sweet. You know, my dad had kind of been
instrumental in me going down the journalism uh and and broadcasting.
Speaker 1 (52:13):
Is a broadcasting legend, right, And while I'm out.
Speaker 5 (52:16):
In LA, my dad died.
Speaker 3 (52:18):
Wow.
Speaker 1 (52:18):
Wow.
Speaker 5 (52:19):
That not to bring everybody down, but no, listen, Walt
was happy he got to see me play in the
major leagues. He got to see me on national television.
Speaker 1 (52:28):
But he was happy too out every day. Where else
would he rather you be when that happens, Like you
know what I'm saying, Like, like for what you were doing,
he would he would be so proud, you know.
Speaker 5 (52:36):
Absolutely absolutely. In fact, you know, when he was going
through chemo, He's like, I'm like, I'm gonna come back
this week He's like, no, you stay there, you do
your thing. I was at the All Star Game in
uh Cleveland that year, went back to LA and that's
when he passed. He was like, you are not coming
home to see me doing chemo when you're trying to
you know, make your bones. You're you're you're you're paying
(52:59):
your dues again, you're on your way up. You can't
do that.
Speaker 1 (53:01):
You're setting through your career for the next you know,
for the next section of your life.
Speaker 5 (53:05):
Here that's right, and and you know, I'm sure he
would be proud again. I'm almost at thirty years of
doing this radio and television.
Speaker 1 (53:13):
Unbelievable. It sounds like a great dad. That's the kind
of dad as tract.
Speaker 3 (53:17):
Yeah, really shout out, well.
Speaker 1 (53:18):
Yeah, shout out to Walt. No doubt about it. We're
one out, Yeah, no doubt about it. Uh So, so
you make the transition, Uh, you go through some we
don't have to go through all Like there's a lot
of things to go through there. But here you are
now Fox Sports Radio, the Rob Devil Show. You guys
do a great job. How long have you been doing this?
And and and why radio? Because you could do TV
(53:40):
and a heartbeat.
Speaker 5 (53:42):
I know, and I and I get asked to go
back and do some some baseball and stuff. But I
love terrestrial radio. That's what my dad did. When you're
doing serious XM, it's it's satellite. That was awesome. It
was on the MLB channel that we started. I started it,
you know, with Kevin Kennedy and when they started it
up twenty years ago. Then when I was doing like
(54:04):
the ESPN National Radio and the Fox National, I was
also doing television along with both of those, did the
Best Name of Sports of that kind of stuff. But
I was like, you know, you're not actually going to bars,
you're not actually doing remote, You're not doing stuff, you know,
And and my dad always did that. My father would
read for the blind on the weekends, he did telethons,
(54:26):
he would go to hospitals and stuff. So you're not
in your community right, kind of like you're you're out
there doing this, but you're not really talking to anybody personally.
I love and you know, when we're doing a remote
like Mohegan, which is awesome because half the people are
walking up thinking we're the information desk. Of course you like, hey,
where's this, where's that? Blah, blah.
Speaker 4 (54:48):
You know.
Speaker 5 (54:48):
So it's like they have no idea what the what
we're doing. And so you know, but your people are there,
they're watching, they're they're You're a part of the community.
So the last ten years that I've been doing this
in Connecticut, it's been the best head.
Speaker 1 (55:02):
Man, unbelieve. And you do a fantastic show. And Jeff,
where can we hear that show?
Speaker 4 (55:05):
Oh, you can hear that show at ninety seven point
nine the Fox three to seven weekdays.
Speaker 1 (55:11):
Yeah, it's a fantastic show.
Speaker 4 (55:12):
Also podcasted everywhere. So anyway, if you missed it, if
you miss it on the radio, man, we have a
YouTube channel.
Speaker 5 (55:20):
I think it's the Rob Dibbles Show on YouTube.
Speaker 1 (55:21):
There you go, There you go, there you go. Listen
next year. I want listen if we get asked to
come back to Mohican next year for food and wine,
which I hope we do, which I am.
Speaker 5 (55:30):
I will stay. I'm always because I want to run home.
Speaker 1 (55:33):
Just see my kid and you know that, dude, I
gotta I gotta pull up that you can they give
me a sweet and crash in my sweet. It's amazing.
Speaker 5 (55:43):
Listen, listen, he just big time me there.
Speaker 3 (55:47):
That was pretty wild.
Speaker 1 (55:48):
We come on, no, dude, come on, listen. Listen.
Speaker 3 (55:51):
Here's the thing.
Speaker 1 (55:52):
I want you guys to broadcast from our stage. That's
what I want because they give me a stage, but
I want you to broadcast from our stage.
Speaker 5 (55:59):
Hey, listen, you do. We'll be back there for the
boat show. Yeah, we actually broadcast from a boat. We're
inside of boat.
Speaker 1 (56:06):
Okay, that's awesome. That's awesome.
Speaker 5 (56:08):
Yeah, and so you guys should come down and talk, yes,
and just be a part of it.
Speaker 1 (56:12):
When we do that. Oh man, we get the we
get the fishing people. We we we get, we get
the guy with the duck calls. Come on, dude, it's
it's the outdoor show. Is that? Okay, I'm gonna make
a phone call, so I dig it. I'm gonna work out.
I'm gonna call them. Let's work out some kind of
food aspect to it. Can make you a demo with
(56:32):
like a game meets or something, I don't know, something fun. Yeah,
some kind of game meat dish or something like that.
That'd be hilarious.
Speaker 3 (56:39):
Uh.
Speaker 1 (56:39):
And by the way, if you if you call me
or Jeff and say, hey, we want you to come
do hang out. We're in just just assume that we're
in from now on. Always always drink. I'm very good
at that too, by the way. That now that's right,
that's right. Uh, well, the show is fantastic. I listened
to it, like I said, at least several times a
week when I'm driving. No doubt about Jeffy, I have
(57:02):
totally boxed you out in this program. And I apologize.
I know you have questions for Rob and throw him
out there, brother, because I know that I've been running
my mouth. By the way, professional broadcast, I can't help myself,
so I run them mouth the entire time.
Speaker 3 (57:12):
Listen.
Speaker 4 (57:12):
I love I love just being here here and all
this stuff. And like I said before, you get fun
show right, Yeah, absolutely, you take a lot of.
Speaker 3 (57:18):
The words out of my mouth. You know, I had
some questions.
Speaker 4 (57:20):
I wanted to swing it back towards food, and you said,
living in uh you know you're in Connecticut, you're broadcasting
here ten years.
Speaker 3 (57:29):
Has that changed your diet at all? Now that you're
back home, Like, are you eating like like again?
Speaker 4 (57:36):
Like Connecticut's famous for its pasta, it's pizza, all these
awesome things.
Speaker 3 (57:40):
You said, You're a big Italian lover.
Speaker 1 (57:44):
Talk Okay, Rob. Before you answer that, I want to
just I want to give Jeffie a roundup, like Jeffy's
becoming a broadcast. That's a good question right there. That's
a good question.
Speaker 5 (57:51):
That's like out to my wife John.
Speaker 3 (57:53):
We're gonna flowers all right, like I told you.
Speaker 5 (57:57):
You know, we're trying to cut a few pounds off
because we're going on cruise. But normally she makes the
best sauce. She's got me on a lot of turkey
meats and stuff like that, not red meat. She's not
a big red meat eat herself. She's one hundred and
twenty pounds and she's ten years younger than me, but
she's like five foot nothing. She's always watching her weight.
My daughter's watching her weight. So just like last night,
(58:19):
I had turkey meat and spinach. You know that was
That was and that's enough for me.
Speaker 1 (58:24):
Wait a minute, what is all right? Hang on? Time out?
My chef brain just jumps and you say I had
turkey meat. What does turkey meat mean? You had ground
turkey meat.
Speaker 5 (58:34):
She puts a bunch of seasoning in with the spinach,
mixes it together. Usually she puts pasta in, but she
doesn't want to put the pasta in right now. But
usually that's what the dish would be, or it would be,
you know, homemade pasta, like she makes homemade Her parents
own a restaurant in Waterbury called The Oreo and.
Speaker 1 (58:55):
Here we go.
Speaker 5 (58:56):
He made the desserts, so she can make homemade cheesecake,
apple pie.
Speaker 3 (58:59):
All who.
Speaker 1 (59:01):
Well, I'm not shout shout to your wife for making
amazing food, but like you're kind of not great at
describing food. You had turkey, meat and spinach. I just
want to point out, like that does not sound appetizing
the way you describe that.
Speaker 5 (59:12):
Well, I don't have a I don't have a technical
name for it, but like she would know exactly what
she did, so and spinach, all right, So, but she'll
do even when she does not chose. She does like
you know, chili sauce and stuff like that, and chili
you know, with with the ground meat and then she'll
put it in the oven and bake it up in
(59:33):
a thing and then it's just you know, you're eating
it with some sour cream. I mean, that's you know,
that's one of my daughter's favorite meals.
Speaker 1 (59:38):
That sounds amazing.
Speaker 3 (59:39):
Oh yeah, I love nachos.
Speaker 1 (59:41):
I love that but like so's we saw you recently.
You're still in fantastic shape, so you still look after
what you eat a little bit, right, Oh yeah, I.
Speaker 5 (59:48):
Mean, but like I said, I don't eat breakfast. I
have a cup of coffee. I might eat something for lunch,
but it's like I don't know, rice cakes or some
other you know, some kind of crazy bread that she buys,
like seven you know, grain bread or whatever with some
peanut butter. Never, I'm never a big eater until dinner,
(01:00:10):
and so that's usually when she's like like tonight once
she had tonight she had chicken and cauliflower.
Speaker 1 (01:00:19):
So again again does not sound great. The way you
describe it does not sound great. The way to describe it.
Speaker 5 (01:00:24):
What it is because she puts like oil and vinegar
and some you know, salt, pepper and stifle n.
Speaker 1 (01:00:30):
Bed on top. That sounds fantastic.
Speaker 5 (01:00:32):
Yeah, you know, because she's Italian. She makes it taste good.
Speaker 1 (01:00:34):
Well that that that's great. I'm just saying, like, I'm
sure what she makes is delicious, but the way you
describe it sounds terrible. That's all. I'm just pointing out
chicken and cauliflower. That sounds awful. But when you're like, well,
she makes a vinaigrette and puts them a little like
a real chicken with a vinaigrette. Sounds fantastic, but.
Speaker 5 (01:00:50):
All right, so that she'll marinate the chicken. And usually
it's like you know, I don't know. It's not gonna
be as marinated as yours. But it's like Newman's own caesar.
Speaker 1 (01:00:59):
Which is great. Listen, I I love it. It's a
great Marionnate, don't, don't, don't, don't, don't sleep on that.
That's great. And then she she fries it, not fries it,
but she puts it in a pan and cook sure,
which sounds fantastic. This is all I did something similar
to line. I made chicken salt and boca for for
for work this evening, and I made it delicious.
Speaker 5 (01:01:16):
You can throw fancy words on the end of it.
Speaker 1 (01:01:18):
That's why it sounds good. That's all I'm pointing out.
All I did was the same thing your wife did.
I took some chicken I fried in a pan. It
was delicious, that's.
Speaker 3 (01:01:24):
All it is.
Speaker 1 (01:01:26):
But I called salt and boca and added a little
little ham to it, and then chokes. Is amazing. Listen,
as chefs. We're all hacks. We just throw words in
it and makes it sound better. That's all.
Speaker 5 (01:01:36):
There, you go, That's what being a professional is.
Speaker 1 (01:01:39):
That's all.
Speaker 3 (01:01:40):
Charge more for adjectives. That's exactly how it works.
Speaker 1 (01:01:42):
Jeffy's got a point there. Each adjective costs ten extra dollars,
that's all.
Speaker 4 (01:01:46):
You see it When it says stuff like you know,
from my grandmother's garden, that's you know, like a little paragraph, right,
you could expect to pay.
Speaker 1 (01:01:53):
He's got a point.
Speaker 5 (01:01:54):
He's got to answer Jeffy's question. There are some really.
There's like a mixed prime down here. Great steak I love,
like boning ribbis and stuff like that. From this place.
They have like garlic mashed potatoes. My wife likes the
sushi from that place. So it kind of gives you
something of everything. And that's right there Woodbury, near my house.
(01:02:14):
If I'm gonna go out for like breakfast, there's a
place called Dotties. They have the greatest thick bacon you
ever want to eat, you know. And then if you
want like donuts and you want to splurge, they have
the best donuts. They're like, I like a donut that's
like cake on the outside and soft on the inside.
And that's what Dotties Dotties is. It's like a gourmet
donut dottiest right on the street from each other.
Speaker 1 (01:02:39):
There's a great bakery and Waterberry too. You want donuts,
a fantastic bakery and water berry as well.
Speaker 5 (01:02:43):
You know what's going away as AMI's bagels and Waterberry.
Speaker 1 (01:02:46):
That's a great spot.
Speaker 5 (01:02:48):
It was a bagel that looked like a hard roll
and it was just amazing the way they did it.
And they're going out of business. They're just tired of
you know, they've done it for like thirty four.
Speaker 1 (01:02:58):
It's funny how many restaurants do that now. Rather yeah,
they're tired of doing it. Man, the read to pack
it in and call today.
Speaker 5 (01:03:05):
That's bagel sandwiches. Do you guys like doing like bagel
breakfast sandwiches and stuff?
Speaker 1 (01:03:09):
I mean this question. I mean I love bagel breakfast
sandwich for sure. But it's amazing. Listen, would you call
a the question? Of course? I mean it being as
many ballparks you've been as a hot dog sandwich his face.
Speaker 5 (01:03:23):
It depends on that the hot dog sliced, the hot
dog is sliced.
Speaker 1 (01:03:28):
My hot dog sliced open and put on the grill,
and then the bun put on the grill. Jeffy, we
never heard that. That's pretty good.
Speaker 3 (01:03:36):
I like that.
Speaker 4 (01:03:37):
See, I say, it's a sandwich if you put it
on white bread, open like the way you said, if
you cut them okay.
Speaker 5 (01:03:42):
So like in Pittsburgh we got many brothers. Yeah, so
they'll put like everything on the sandwich. That's that's the
ultimate sandwich. So you're putting the cold slaw, you're putting
the French fries, you're putting the burger or whatever. Everything's
in the whole thing, and then you're shoving it in
your mouth.
Speaker 1 (01:03:59):
It's the.
Speaker 3 (01:04:01):
Okay.
Speaker 1 (01:04:01):
Wait, so as a as A as a tried and
true New England or this is the question always gets everybody.
Lobster roll is a sandwich.
Speaker 5 (01:04:10):
I don't like lobsterole.
Speaker 1 (01:04:11):
What's wrong with you? You live in New England? What
are you talking about? I don't like lobster rolls.
Speaker 5 (01:04:19):
So I'd rather go to like habachi, okay, where you're
putting the lobster on the grill, so you're grilling it,
like if you cook anything, I'll eat.
Speaker 1 (01:04:29):
It, all right, anything on a hot thing, I'll eat it.
I just think, like a cold lobster roll. It's just
it's to me, it's not great. I like it, but
then I have to like slather it in butter, which well,
the Connecticut lobsteroll is hot, so it's it's it's hot
butter and lobster and butter. That's all it is. It's solicious.
Speaker 5 (01:04:50):
They usually put it in like a hot dog roll.
Do you think that's a sandwich?
Speaker 1 (01:04:53):
I mean, I mean it's still there.
Speaker 4 (01:04:54):
We go.
Speaker 3 (01:04:55):
That's the key. That's the key.
Speaker 1 (01:04:58):
That's the problem. That's the problem. We have this situation.
Speaker 5 (01:05:00):
I like, like Texas toast is my favorite toast, like
that to put anything like, I like pastrami delicious? Big guy?
Now do you use uh, Swiss cheese or American cheese?
Speaker 1 (01:05:14):
I mean that's the come on, we're Americans. You Swiss cheese?
Are you talking to Swiss cheese?
Speaker 2 (01:05:17):
Yeah?
Speaker 1 (01:05:18):
What's wrong with you? I don't bring that up. We're
not gonna communist American cheese. This I put mustard on it.
Come on again, we're not communists, of course, we are
icy brown.
Speaker 3 (01:05:29):
You know, have you seen that movie?
Speaker 5 (01:05:31):
Have you seen that movie where the cook is like
killing everybody and then at the end the girl wants
like a grilled cheese a cheeseburger.
Speaker 3 (01:05:39):
Oh the menu.
Speaker 5 (01:05:41):
What a great movie. Well, I think of you guys
every time I'm watching that movie, his guests.
Speaker 3 (01:05:52):
That's why he doesn't have a restaurant because I won't
do it.
Speaker 1 (01:05:55):
I won't do it. I lose my mind. I won't
do I spend too much time, do you, Ladies and
gentlemen out here on WICC The Voice of Connecticut with
Connecticut Legend, Hall of Famer, All Star World Series Champion
Rob Debbil. What a great human being.
Speaker 3 (01:06:10):
Bro.
Speaker 1 (01:06:10):
We just loved hanging out with you and talking to you.
Were talking you for four and a half hours. It's
just this time is gone by Sofa Legend, broadcast legend,
no doubt about it. Check out his show, Jeffrey talk
about that show. Where can we hear it?
Speaker 4 (01:06:21):
Absolutely the Rob Dibble Show. It's a podcast, is also
a radio show. Ninety five point seven point nine. Sorry
I get numbers confused me.
Speaker 5 (01:06:29):
We don't do the point Jeffy anymore.
Speaker 3 (01:06:31):
Ye Oh, we don't do that.
Speaker 1 (01:06:32):
Just ninety seven nine.
Speaker 3 (01:06:33):
I'm old school baby, No.
Speaker 5 (01:06:37):
Three like all right, So one of our stations we
have ten stations for iHeart and Connecticut. Yeah, so you
got like the River one o five nine. Yep, you
got ninety two five Country Country nineteen five. So they
don't have time for the point anymore. But I'm still so.
I say, you know, nice nine, nice point nine, seven
point nine.
Speaker 1 (01:06:57):
I agree. And by the way, I think radio is
one of those that will never go away. It's it's
a fantastic medium. Bro, you do an amazing job. You
are an awesome human being. We are lucky to have
you in the state. And call you a nutmegger as
much as I hate that, but that's the best way
to put it. Constitution, State, constitution, State, That's what we are,
the state that invented pizza, and you are. He gets
(01:07:20):
mad when I say that. He gets mad when I
bring up pizza. That's all it is.
Speaker 5 (01:07:24):
Pizza.
Speaker 1 (01:07:24):
We did pizza as we know it, Pizza as we
know it, Pizza in Connecticut. Come on, man, don't don't
play games with me, like like Pepe. Probably modern pepees
are salies is my pick, but pepees is I mean,
Pepe's kind.
Speaker 5 (01:07:38):
There's a place. There's a place. I think it's around Shelton.
It's like Rosas or something.
Speaker 1 (01:07:44):
Like that great spot.
Speaker 5 (01:07:45):
Yeah, dude, that that pizzas that's killer that nobody knows about.
Speaker 1 (01:07:49):
That's it's a great I'm gonna call you. I'm gonna
bute you and your wife to come out to dinner
with me and my wife. I'm gonna take you out
to Good Old Days Pizza in Newtown.
Speaker 3 (01:07:56):
All right.
Speaker 1 (01:07:56):
I know you're really close to me, don't when we
when we stop this call, I'm I'm gonna give you
so much information you have no idea, but like, uh,
it's one of the best pizza places in Connecticut. It's
just Detroit style pizza by the way, which is incredible,
and they destroy it. It is one of the best
restaurants in the state, and it's my favorite place to
go to. And we're gonna bring you there and you're
(01:08:16):
gonna you're gonna be like, wow, this is awesome. I
should come here all the time.
Speaker 5 (01:08:20):
All right. So, Jeffy, you're gonna make uh wings for
the Super Bowl?
Speaker 1 (01:08:24):
Right? Yes?
Speaker 5 (01:08:25):
What kind of wings?
Speaker 1 (01:08:27):
Uh?
Speaker 4 (01:08:27):
Probably if I'm home, I'm gonna throw them my pellic grill.
I smoke them uh for probably like an hour hour
and a half till they're like all the way cooked,
then usually cool it down and then I will fry
them and then I just toss them a regular barbecue
sauce or not barbecue, but a regular wing sauce barbie.
I don't know why I did say that, like, which
would be fine, but I like a smoked wing. It's
(01:08:49):
a fall apart. They literally fall off the bone and
they're still crispy on the outside, like a regular wing.
This that's for me.
Speaker 3 (01:08:55):
That's just that's my money, plumb.
Speaker 5 (01:08:57):
What are you makan? Yeah?
Speaker 1 (01:08:59):
Man, So I have a volleyball tournament this weekend as
well for my daughter. But when I come home, I
am going to make I do a thing called cheap
Meat Sunday on Instagram. And Rob, I know you're not
on an Instagram, guy, but where I take a cheap
cut of meat.
Speaker 5 (01:09:15):
I'll try. I'll try to get on Instagram more all r.
Speaker 1 (01:09:17):
Yeah, check it out. It's a cheap cut of meat
and I make something like fancy out of it. So
I've got some beef shanks I bought for six dollars right.
The beef shank, by the way, is the if you
picture an animal on all fours, is essentially the forearm. Okay,
like you know, which is crazy. You can get to
the whole thing picture on all four well, because you know,
like humans were, I don't know, we're on all fours.
(01:09:39):
You know what I'm saying, Like, I'm right, it got weird.
Speaker 2 (01:09:42):
I know that.
Speaker 1 (01:09:42):
I apologize.
Speaker 3 (01:09:43):
I make it weird.
Speaker 1 (01:09:43):
I'm sorry. What do you want from me? But it's
a slice of the forearm and I'm gonna throw it
on my smoker and make a classic French dish called
a beef bergagnon out of a six dollar piece of meat,
and they do well. People like it. It's hilarious. And
we do the entire thing on a on us on
a smoker, which is fun.
Speaker 5 (01:10:02):
What's your side dish?
Speaker 1 (01:10:04):
You don't need one with a beef burging y'all. I mean, honestly,
what would you start with? Beef burging? Year on mass potatoes?
Speaker 5 (01:10:08):
You have your your daughter seventeen? Do you have any
other kids?
Speaker 1 (01:10:11):
I have a lot of kids. I don't even know
how many I have anymore. I don't even know. It's
it's listen. I burned the candle on both ends when
I was younger, That's all I'm saying. No, I'm kidding,
I'm kidding. I have three daughters. I've twins who are seventeen.
Speaker 5 (01:10:24):
And four years like even my niece, and they always
need now every Thanksgiving, Christmas, whatever they need macaroni and cheese.
Speaker 1 (01:10:31):
Okay, okay, I mean you could serve this over mac
and cheese. I'm hopping to serve it over a nice
fluffy mashed potato, which is gonna be I's potato. Yeah,
it's like it's like a stew basically is the idea here.
But no, it's gonna be delicious, and it's made with
red wine, and you cook on the smoke. I'm gonna
cook on the smoker, which is kind of the idea
on cheap meat Sundays. I do the entire thing on
the smoker. So I was gonna make a mess in
the kitchen. So you know, it's fun.
Speaker 3 (01:10:53):
You ever do it?
Speaker 1 (01:10:53):
You need?
Speaker 5 (01:10:54):
That describes me perfectly.
Speaker 1 (01:10:55):
Listen, I'm gonna tag you, and I expect the comment.
That's all I'm saying. I'm gonna tag you. Expect the comment.
Ladies and gentlemen out here on Plumblove Foods, on the
Voice of Connecticut w I c C. We appreciate you
guys hanging out with us and and and and and
taking the time here on your Saturday. We're joined by
Rob Dibble, a legend here in Connecticut, a World series
winner and All Star and just a really really great
(01:11:17):
human being. Man, Rob, thanks so much for your time.
Speaker 2 (01:11:19):
Man.
Speaker 1 (01:11:20):
We appreciate you, my pleasure. Guys, you are the man brother.
We hope talk to you down the road real soon.
And by the way, uh, I'm gonna invite you to pizza.
We're gonna have pizza.
Speaker 4 (01:11:28):
Together, absolutely, And I want my song, Jeffy, Oh yeah no,
that's coming in.
Speaker 3 (01:11:32):
I'll email it right to you.
Speaker 1 (01:11:33):
We're gonna make it happen. You're checking out Plumbove Foods
right o WICC. We're right back to put the bow
on this and call today stand by. That's right, Jeffy.
You know what I like to do. I like to
(01:11:54):
go shopping for knives. I love knives. I'm a chef,
of course I love knives. If you cook food at home,
you've got to love knives too, right.
Speaker 5 (01:12:00):
Knives, sharp things.
Speaker 1 (01:12:01):
It's got to be important because you want to make
sure things are nice and cut. And let me tell
you what this PSA is brought to you by our
friends over at Ergo Chef knives. Friends, a sharper knife.
It's safer than a more dull knife, I promise you.
And let me explain to you why a dull knife
you have to use more force, and more force means
less control, Jeffy, and less control means less fingers.
Speaker 3 (01:12:19):
Yeah, that's absolutely true.
Speaker 5 (01:12:20):
Listen, Knives one of the most important tools in the kitchen.
Speaker 3 (01:12:23):
Can't really get much done.
Speaker 5 (01:12:24):
Without a knife.
Speaker 1 (01:12:25):
You absolutely are preaching to the choir. And one of
the best place to get knives are friends over at
Ergo Chef. They got a showroom in Dan Barry at
for Eagle Road. You can go see them there. And
if you go see them, let me tell you what
you can do. You can walk in the front door
and Jeffy, when you walk in the front door Ergo Chef,
if you want to get a discount, what do you do?
Speaker 3 (01:12:41):
You yell, hey, is Mike's stive here?
Speaker 1 (01:12:43):
And when he walks out, you go, hey, electric factory.
That's right, the electric factory. Mike's stve call me electric factory.
Ask form by a name. Now, if you're not there
and you can't get the knife, and you can't go
into the store, you can always go to the website
at ergo chef dot com. Use promo code plumb twenty
and get yourself a great discount on an amazing knife
that will always stay sharp and keep your fingers attached
(01:13:04):
to your hand. Jeffy Ergo Chef Knives. Check them out
at ergo chef dot com. Use promo code plump twenty
for a great discount. Plumb the foods right on WICC
(01:13:30):
The Voice of Connecticut. We appreciate you guys. Check out
the program, Jeffy, what a fun guess, Rob Dibble, huh,
legendary human being here in the state. Are you kidding
me that?
Speaker 4 (01:13:40):
I I mean, there were so many things, so many
coming out of him, so many great stories, so many
great funny comments.
Speaker 3 (01:13:48):
And I almost got lost in the conversation a few times.
I didn't.
Speaker 1 (01:13:53):
I just sat there just like you know, like you know,
like the Nasty Boys stories come on, Nasty Voice stories.
Speaker 4 (01:14:00):
I mean, just what a down to earth like awesome
humanity is. You know, like the fact that he's like,
you know, he's like a like a superstar. He's like
a sports superstar.
Speaker 1 (01:14:09):
No doubt about it. I Mean, it's just people like
him who are just the best at what they do,
which I just think. I love that that rubs off
on us. That's what I think, Jeffick.
Speaker 4 (01:14:16):
Yeah, And and talk about professional broadcaster, I mean, that
guy's really he's really good. I mean he's relievable, great storyteller,
and he's just so engaging.
Speaker 3 (01:14:25):
Like I felt like the whole time we were talking
to him, he was like our new best.
Speaker 1 (01:14:28):
Friend, no doubt about it. And where can you listen
to that show, Jeffrey? Can you put those plugs on that?
Speaker 5 (01:14:32):
Yes?
Speaker 4 (01:14:32):
Absolutely, you can look listen to that show on ninety
seven nine Fox ninety seven nine, three to seven weekdays,
so it's every day the afternoon drive show.
Speaker 1 (01:14:43):
It's our Connecticut Fox Sports affiliate. You can hear it there, yep.
Speaker 4 (01:14:46):
And then also if you if you can't get it
on the radio, say you're in Montana listening to this
show on the podcast and you want to also hear it.
Lucky for you it is podcasting. There we go Rob
Dibble's show. You put that in you ask Alexa, he's
she's gonna pull it up. She's gonna play it on
one of the many many platforms it's on. And I
think you know robdibbleshow dot com I'm sure that's out there,
(01:15:08):
and he's also he told us there's a great YouTube channel.
So if you want to see a beautiful face with
his wonderful partner Ben Darnell, check them out. Ben Ben
Diesel checked them on uh YouTube YouTube the Rob Dibble Show.
Speaker 1 (01:15:22):
That's right, that's right. And see here's the thing, Jeffy,
I like to I like to surround ourselves with people.
I like to hold in the same category as myself, Jeffy.
That's how I look at it, right. Are you with
me on this?
Speaker 3 (01:15:31):
Yeah?
Speaker 4 (01:15:32):
I I yeah, like.
Speaker 3 (01:15:34):
You want to.
Speaker 1 (01:15:35):
You want to hold people in I want to have
people in this program who I might listen. Do I
have a world series ring?
Speaker 2 (01:15:42):
No?
Speaker 1 (01:15:43):
Was I an All star and a professional sport?
Speaker 2 (01:15:46):
No?
Speaker 1 (01:15:47):
But am I still in the same categories as gentlemen?
Speaker 5 (01:15:50):
Yes?
Speaker 1 (01:15:50):
I am top ten percent Jeffie. That's how I look
at it.
Speaker 3 (01:15:53):
Well, yeah, I think I think.
Speaker 1 (01:15:54):
Thank you agree with me the top ten I love
how you agree with me.
Speaker 2 (01:15:57):
Yeah.
Speaker 3 (01:15:58):
As for a cook, you're a top tenor absolutely?
Speaker 1 (01:16:00):
What do you mean top for a cook? I think listen,
I say top ten percent, I mean top ten percent
and intelligence and leadership. I think I'm a top ten
much like our friend Rob Dibble, All Star and Hall
of Famer and of course World Series champion. We're all
the same, all the same category.
Speaker 5 (01:16:19):
I love that.
Speaker 3 (01:16:19):
Yeah, I think so. I think so.
Speaker 1 (01:16:22):
You're agreeing with me.
Speaker 3 (01:16:23):
You and Rob are right on that, right on the
same level.
Speaker 1 (01:16:27):
Right, yeah, yeah, top ten percent?
Speaker 3 (01:16:29):
Right, top ten? No, top ten percent. I don't think,
well said no.
Speaker 4 (01:16:34):
Well, I don't think you're in baseball. You're nowhere near him.
You're you're a top ten cook. I'm tell you top ten.
Speaker 1 (01:16:42):
Okay. Can I hit a baseball? He came with a
basell that I don't know. I've never tried. Maybe not,
Maybe I can, who knows. We'll see, we'll see what happens.
I've never even seen you. I actually saw you throw
a baseball, and you didn't break a bottle. I broke
the bottle. Well, that's okay. First of all, I don't
want to make it look bad. You're in front of
your wife out for you, for you.
Speaker 3 (01:17:01):
We're really trying. I saw the sweat.
Speaker 1 (01:17:03):
I mean, you're talking about an event we went to.
It was a it was a carnival event in your hometown,
and we played a game where we threw softballs, and
apparently you didn't think I did well, But I didn't
want you to look bad in front of your wife
because it's me there as a guest with you and
your child, and I don't want you to look bad.
Speaker 4 (01:17:18):
So of course, now I'm pretty sure I paid for
the next round and threw more balls because you made
fun of my weak arm.
Speaker 3 (01:17:24):
Well, then I had to, and then I had to
show you this power he did.
Speaker 1 (01:17:28):
Let you get closer.
Speaker 3 (01:17:30):
What are you talking?
Speaker 1 (01:17:31):
I'm just saying, let you get closer.
Speaker 3 (01:17:33):
Listen. You're a top tenor you're a top tenor.
Speaker 1 (01:17:35):
Top ten, much like elite athletes such as Rob Dibble.
Speaker 4 (01:17:39):
All right, so if you're going to compare us like
top tenor yep, top tenor for cooking top tenor uh
for cooking compared to top tenor broadcasting MLB All Star
World Series, I'm going to stay.
Speaker 1 (01:17:57):
You're you're very close, and I appreciate that. Jeff, I
you're within ten, within ten. Yeah, like so he's ninety
and I'm eighty. I'm within ten, but it still twenty percent.
Speaker 3 (01:18:08):
You're I'm just saying, listen, listen, take it out you
want to.
Speaker 4 (01:18:10):
You're within ten. You're a top tenor within ten, top
tenor of cooking.
Speaker 1 (01:18:14):
I'll take out, I'll take out. I'll take it. That's
what I like to hear. That's what I like to
hear it. I think tile I got a feeling that
if we brought something to Rob, he would agree with you.
Speaker 4 (01:18:23):
I think Rob would definitely agree with me that you
are ten away. You're right, You're right there, you're right there.
Speaker 5 (01:18:28):
I take that.
Speaker 3 (01:18:29):
I mean, you know, like many elite athletes.
Speaker 1 (01:18:33):
Sure you that I am. I'm gonna leave that lately.
I'm an leave athletes in your school.
Speaker 3 (01:18:37):
That's probably almost anything.
Speaker 4 (01:18:38):
You applied yourself, no question, to apply yourself to pro
wrestling and cooking and laser tag.
Speaker 1 (01:18:45):
And I would like to point out I'm a national
laser laser Tech champion. That's a true story.
Speaker 4 (01:18:50):
I'm trying to I'm trying to give you your flowers
here as I call it, hardcore athlete. But you applied
yourself to a different sport. You know, you got picked up,
you were gone, went to national, some national work. Unfortunately,
ESPN not given the same love to laser tag as
they give to the MLB.
Speaker 1 (01:19:08):
I'll never know why.
Speaker 4 (01:19:10):
I'm I'm completely confused because if I got to watch
grown men shoot each other with lasers right invests, and
I mean the dancing that you have to do to
dodge the laser powerful.
Speaker 1 (01:19:21):
I was what you call tank. I was in the front,
so you danced. I did dance. I was a dancer.
I was a tank when I went to Canada. By
the way, massive sport in Canada ps rights. They they
they basically threw flowers and and popped streamers for me
when I came out. No, they didn't, well basically, I
mean it was pretty close. They didn't. I mean it
was pretty close.
Speaker 3 (01:19:42):
Here is away.
Speaker 1 (01:19:43):
I mean, I'm just saying they were away from Here's
some streamers, here are some here's some poppers, and the
way that have it listen Either way, Jeffy, Canadian streamers
maybe a little different than America streamers. The bottom line
is this. I'm an eleaite athlete, much like our friend
Rob Dibble.
Speaker 4 (01:19:58):
Yeah yeah, ten away top tenor you were a top
tener in the in the cooking situation, and I think
that Rob is also in the top ten percent. But uh,
I don't know, you know, you don't give the same
top ten energy that Rob gives me. I'm just saying
(01:20:18):
like if people met, like if we all were hanging out,
right and we went down the line and we met
like some people who never met all of us, right,
and then we gave him a little rating card. I
think Rob would come out in the top in the
in the in the top, he'd be in the top
ten of the one to ten, or you'd be ten away.
Speaker 1 (01:20:38):
You're ridiculous. First of all, you've watched me do demos
in front of people.
Speaker 3 (01:20:43):
Listen.
Speaker 1 (01:20:44):
An article was just written and they mentioned how high
the energy was when Chef Plumb came out.
Speaker 4 (01:20:49):
I'm going to tell you right now, the energy that
you give is ten away, but in the top ten
of all chefs.
Speaker 1 (01:20:58):
All right, well, I guess I'll take that.
Speaker 3 (01:21:00):
That's fine, right, I think it's fine. I think I'm
giving you a high praise right now.
Speaker 1 (01:21:05):
All right, all right, listen, I want to ask you
the last few minutes of our show. We've got here.
We've talked to Rob Devil, major League baseball player, all star,
legendary human being, legendary Connecticut person by the way, and
an All Star. I mean, come on, we're talking all
about the World Series. We're talking about the Nasty Boys,
let's make it happen as chefs. You know, I look
(01:21:26):
at Major League Baseball and my first thing comes to
my head is hot dogs. How would you as a
professional chef, Jeffy, as someone who's in the top twenty
eight percent? Right, how would you?
Speaker 3 (01:21:40):
I'm a really a thirty percent.
Speaker 1 (01:21:42):
I'll give you twenty eight. I was thinking of it.
Speaker 4 (01:21:43):
But all right, that's sweetie you. I mean the extra too,
really puts me up above a handful of head.
Speaker 1 (01:21:47):
That's like to think, that's all I can think. But
I'm just kidding. You're definitely the top ten percent as well. Chef. Listen,
I say, I'll tell you one of the best cooks
I know. How would you take a hot dog and
make it exquisite? Make it next level? How would you
take a dog from a ballpark and make it next level? Anything?
All right?
Speaker 3 (01:22:08):
All right?
Speaker 4 (01:22:08):
Immediately what comes to mind for some reason this FOI
gras so shout out to good brother Kyle, the vulgar chef.
Vulgar chef. I'm gonna take a straw. I'm gonna dig
out that, Glizzie. I'm gonna I'm gonna just jam it
in through the hot dog. Pull out a centerpiece. Okay,
that hold that little center straw. So now I have
(01:22:28):
a hot dog shell.
Speaker 1 (01:22:29):
So it's almost like you're putting a straw in it
and taking out the inside of the hot dog.
Speaker 4 (01:22:33):
Pushing it all the way through, pulling out the inside
of the hot dog. Then I'm gonna take foie gras, right,
I'm gonna I'm gonna get some foi gras moose.
Speaker 1 (01:22:40):
You might be onto something here, Jeffy, I know where
you're going, but keep going.
Speaker 3 (01:22:42):
I'm piping it all the way through this hot dog.
Speaker 1 (01:22:45):
And piping it means you're taking a bag and having
this moose that's a little bit softer and piping it
and pushing it inside almost like a like a like
a like a fuagrah cream into the center of this
hot dog.
Speaker 4 (01:22:54):
Yep, right through the entire hot dog. Zoot all the
way through. Then I'm gonna take some sour chair because
it's one of my favorite. I'm gonna take some whole
grade mustard, a little sour cherry preserve. I'm gonna make
up a little sour cherrystarto.
Speaker 1 (01:23:07):
I'm gonna take that.
Speaker 4 (01:23:08):
I'm gonna griddle excuse me for a second, I little
throat I'm gonna griddle that, uh FOI graw filled hot dog.
Speaker 3 (01:23:17):
Then I'm gonna put it on a butter griddled bun
so it's a little crispy. Put it on there.
Speaker 4 (01:23:23):
I'm gonna throw a little red veins soil on there
for all my blood stains in the world who love it.
And then uh, we're gonna We're gonna put a little
of this sour cherry mustado on that, close it up,
and people are gonna be like, holy cow, that's gormand wow.
Speaker 1 (01:23:39):
First of all, people say the word grimand I'm gonna
be very, very very happy. But that sounds amazing, by
the way, thank you. I mean, I was trying to
think of what I was gonna say, and like, I
don't know how I can beat that, but that sounds delicious.
Speaker 3 (01:23:53):
I didn't. I didn't realize it was a challenge.
Speaker 1 (01:23:54):
Everything. Everything's a competition. When you're when you're in the
top ten percent, everything is, everything is accomplished.
Speaker 3 (01:24:00):
That's why I'm twenty eight.
Speaker 4 (01:24:01):
I'm already looking up from the bleachers being like, oh,
that's great.
Speaker 1 (01:24:05):
And you're never looking up for me, Jeffy, you and
I are together. Here's what I'm gonna do for my
gourmet ballpark dog. Are you ready to do this?
Speaker 5 (01:24:14):
Let's go.
Speaker 1 (01:24:14):
And I'm telling you right now like I'm not stealing it,
but I'm using foagras as well. Okay, I'm gonna take
a little fagra. I'm gonna get some uh a rated
foie gras. I'm gonna slice it thin, thin slices. Then okay,
then thin slices. I'm gonna have this set all out.
I'm gonna take my hot dog. I'm gonna lightly boil
it in a delicious what part of the country we
(01:24:36):
end Pick a country. Let's say we're gonna be in Boston.
I'm gonna boil it in a little Sam Adams all right,
pick a country, Yeah, pick a town, pick a country.
That's what I meant. I'm getting so fired up about it.
That's why that's my problem. So I'm gonna boil it
and beer to add that little beer flavor to it,
because Hops loves fat. Like a chance, Hop will take
on that fat, that fat flavor will take on the
Hops anyway, delicious. I'm then gonna take my thin slices
(01:24:58):
of foie gras and and I'm gonna proceed to wrap
my hot dog in it, right, Oh okay, I'm gonna
wrap the dog and the flaw, leaving that seam from
each piece on the same line the entire way down.
I'm then gonna see your said flaw on that seam
side so it all stays together in the bun with
me so far. Yeah, I'm not saying this hot dog
(01:25:20):
is gonna be ten dollars. This hot dog maybe forty
five dollars. Yeah right, I'm then gonna take said hot well,
you know that's what we're doing. That's what I'm saying. Right,
I'm gonna take that hot dog then and put it
into a bun. I'm gonna top it with a little
bit of fuag raw fat rendered shouts, so they're caramelized
shouts at a caramelized and the fat from the foag
(01:25:41):
raw that comes out when I see it.
Speaker 3 (01:25:43):
I love that right on top of that little wog
rony onions up on there.
Speaker 1 (01:25:48):
You know it, you know it. But we're not done yet, Jeffy.
I love your cherry aspect. I love where you're going
with that. I'm gonna take those cherries. I'm gonna pulse
them in a RoboCop and turn them into a cherry mush. Okay,
a little bush, little cherry mush. I'm gonna add a
little bit of vinegar. I'm gonna add a little bit
of shout. I'm gonna add a pinch of fresh garlic,
young garlic, very important. We're gonna pulse that and we're
(01:26:09):
gonna use that as a relish right on top of
our FOI gras dog and I'm gonna top it. And
you be ready for this with some old school pickled halapenos.
Speaker 3 (01:26:22):
Left.
Speaker 4 (01:26:23):
I didn't see that. I didn't see the pick but
I would eat it. I'll tell you right now, this
would not go back. This sounds nice able, this, I'd
be chomping.
Speaker 1 (01:26:31):
I think both of our hot dogs sound absolutely incredible
and I can't wait to get over. Oh we are
gormand we are gormand top ten percent gormand that's what
we culinarians.
Speaker 3 (01:26:40):
Culinarians. Listen, Connecticut.
Speaker 1 (01:26:41):
If you want to learn more about culinary things, holler
at Plumb Love Foods.
Speaker 3 (01:26:46):
We're everywhere.
Speaker 1 (01:26:47):
That's right on Instagram, And of course, check out any missing,
any portion of this programming. Check it out all over
anywhere you get your podcasts from. Download it there, check
it out. We had a great conversation with our good friend, uh,
the one and only Rob Dibble, Uh, major League Baseball player, broadcaster,
Hall of Famer, all star. I mean, the list goes
on and on. He's won a World Series for goodness sake.
(01:27:08):
Make sure you check it out. A lot, a lot
of fun, Jeffy, what a fun shows has been, right,
such a fun show.
Speaker 4 (01:27:14):
Being with Robin is really super super super fun. He's like, uh,
he's like such a a little kid.
Speaker 3 (01:27:21):
In me a little bit.
Speaker 1 (01:27:22):
He's the guy, he's the dude, Like, you know.
Speaker 3 (01:27:25):
He's like the dude.
Speaker 1 (01:27:25):
He's like, I want I wanted to hear bad of
the bones. You know, you mean both you mean he's
he's like a bad boy. He's like it would have
made it happen for sure, no question about it.
Speaker 3 (01:27:37):
And I forgot to ask him about the stash Man.
Speaker 1 (01:27:40):
We should have got in it. Well, I'm sure we'll
have him back on the show again, no doubt about it.
Speaker 3 (01:27:43):
Friends.
Speaker 1 (01:27:44):
Thanks checking out plumb my foods right o W I
see the voice of CONECTICU Jeffy, I'm chef Plumer. Remember
food is one of the most important things we have
in life. Everything important life, The balls around food, give
it the time of desserve. So see you guys next week.
Right here, I'll pull my foods, conversations
Speaker 2 (01:28:01):
And sanity lies and ball made tsshoes, street postal tides,
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