Grilling Tips

Here are tips from the Master and his nephew.

Steve Harvey Morning Show Online: http://www.steveharveyfm.com/

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Episode Transcript

Speaker 1 (00:00):
Well, Stephen Tommy, you two are like the grilling experts
on the show, the barbecue experts on the show.

Speaker 2 (00:07):
So I wanted you to know if you guys had
any tips for us.

Speaker 3 (00:11):
Hips for grilling, for grilling, let me go. Let me
go first, you've been cooking on our helm.

Speaker 4 (00:16):
Let me go.

Speaker 2 (00:17):
This is what bothers me about people grilling quick.

Speaker 3 (00:21):
Putting all that light of fluid on your charcoal all
your woods.

Speaker 2 (00:26):
That just drives me crazy.

Speaker 3 (00:29):
Do you realize your meat smells just like that light
of fluid?

Speaker 2 (00:33):
It tastes like that. Yeah, come on, man, get you
some wood.

Speaker 3 (00:39):
They got some natural wood starters that you can put
in there and light those up. And now your wood
or your charcoal, whichever one you using, doesn't taste like
a smell like all this gas light of fluid you
can put on that. That's one of my tips right there.
That's a pet peeve man.

Speaker 4 (00:54):
Eat okay, So let me just piggyback off that, okay,
and say to start your fire. They sell, they'd sell.

Speaker 5 (01:04):
What time he's talking about is fire starters, wood starters
where the little white chunks. They got matched sticks that
burn naturally that you can put on it.

Speaker 4 (01:13):
Huh.

Speaker 5 (01:14):
But they have these things that look like coffee cans.

Speaker 4 (01:18):
They look like a big giant coffee mug.

Speaker 5 (01:21):
You put your charcoal in it and light it from
the bottom right, and that can get your charcoal started
a little bit more even for you. You don't pour
the charcoal in the basin of your thing. You pour
the charcoal in this like a big round pot and
start it like that. Yeah, it's gotta handle on it.

(01:41):
Then you just pour it in there and they'll burn.
Even this is little stuff you can learn. I have
another tip when it's my turn.

Speaker 2 (01:48):
Okay, here's another people that people that are you know, amateurs,
are grilling.

Speaker 3 (01:53):
They throw their chicken on and then you think, twenty
minutes later, your chicken is done.

Speaker 2 (01:57):
Yo, chicken ain't done.

Speaker 3 (02:00):
Okayang is a sport.

Speaker 2 (02:09):
And why are you talking while we talking about cooking?

Speaker 4 (02:12):
Why you talking up?

Speaker 2 (02:15):
Trying to stay awake? Why it takes so long? Well,
learn how to cook. Would be awake? Hemn.

Speaker 4 (02:21):
The people come over your house and not leave so much.

Speaker 2 (02:24):
If you could cook, you'd have to bring something.

Speaker 3 (02:28):
So listen while you're cooking your chicken, keep flipping it
and don't be afraid the slice a piece and see what.

Speaker 2 (02:35):
Yeah, if you see a little light red water, you
need to.

Speaker 4 (02:38):
Cook a little long.

Speaker 3 (02:39):
That means it's still some blood in that keeps cooking
your chicken. Keep flipping it and keep cooking. That's all
I'm asking.

Speaker 5 (02:45):
Look, man, grilling ain't no thing where you can leave
your meat for ten minutes and walk off somewhere.

Speaker 2 (02:49):
That it's some people going in the house for thirty minutes.

Speaker 4 (02:53):
What did you know?

Speaker 5 (02:54):
You can't do that when you grill it. Grilling is
a sport. It's an activity. You got to move that
chicken to the front, to the back.

Speaker 3 (03:03):
Go ahead, okay, okay, let's go back real quick.

Speaker 4 (03:07):
Yeah, go ahead.

Speaker 1 (03:09):
Okay. I know nothing about grilling. I think what you
guys are saying is great and sweet. If you add
a barbecue, please bring good ass plates. Okay. If the
sign says cheap plates. If it says cheap plates, damn it,
don't bring them. Okay, it says cheap plates, right there,
bring good ass plates.

Speaker 2 (03:30):
All right, Alright, here's one quicker.

Speaker 3 (03:34):
When I give it back down the steak, when you
when you he said your charcoals, are you.

Speaker 2 (03:38):
Eaving them out?

Speaker 3 (03:39):
You know?

Speaker 2 (03:39):
When you get it, when you get it going.

Speaker 3 (03:41):
But some of us like to have a real hot
side and then a warm side while you cook it.

Speaker 2 (03:47):
You know what I'm saying.

Speaker 3 (03:48):
But you may have more wood or more charcoals on
one side, and then on another side you got you
still got wooden charcoals, but it's not as heavy as
the other side.

Speaker 2 (03:55):
That's just one of my chips.

Speaker 5 (03:56):
Yeah, my tip is I have the backs out of
my grill. I put no charcoal back there. On the backside,
I put none so you can move some meat off
that heat.

Speaker 4 (04:10):
If it's cooking too fast.

Speaker 5 (04:12):
Those are you gotta have what Tom is talking about,
a cool spot on the grill.

Speaker 4 (04:16):
I put no charcoal on the back.

Speaker 5 (04:19):
On the back and forth of the grill, I put
no charcoal exciting and you can set the money on.
You can set the meat on top of each piece
if you have to to keep it off the stack.
And Shirley, don't rush us with your nun piking ad.
There's people who care about.

Speaker 2 (04:37):
This for a plate though, y.

Speaker 5 (04:42):
Ain't nobody coming to your house eating No damn crock
pod on my morn.

Speaker 2 (04:46):
Gotta go coming up next, and you with today's prank phone.
After this, you're listening morning show,