August 30, 2024 • 33 mins
ICYMI: Hour Two of ‘Later, with Mo’Kelly’ Presents – A look at the new Android phone safety upgrades AND why you may have received a package you didn't order on ‘Tech Thursday’ with regular guest contributor; (author, podcast host, and technology pundit) Marsha Collier…PLUS - On the eve of Labor Day weekend, fourth-generation Texas Pitmaster Sloan Rinaldi, from Season 3 of Netflix’s “Barbecue Showdown,” joins the program with some helpful holiday barbecue tips and a preview of her new book, the “Barbecue Showdown Cookbook” - on KFI AM 640…Live everywhere on the iHeartRadio app
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Episode Transcript
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Speaker 1 (00:00):
You're listening to Later with Moe Kelly on demand from
KFI AM six forty.
Speaker 2 (00:06):
Let's talk some tech on this Thursday with our regular
tech contributor Marcia Collier. Marsha's good to see how you
doing tonight, Mo.
Speaker 3 (00:15):
You're looking fabulous, you really are. I love coming here
and talking to you so much tech and you know,
a lot of times we talk about different new products
and things like that, and how to protect yourself and things.
We got a little of that, and I'm going to
have some new products for you coming up in the
next few weeks that you will find interesting. But I
(00:37):
wanted to talk a little tech philosophy with you too.
Speaker 4 (00:40):
Okay, let's do it.
Speaker 3 (00:41):
Okay. Now, Android phones always start their stuff on pixel,
right your pixel?
Speaker 4 (00:48):
Yep?
Speaker 3 (00:48):
Have you gotten the nine yet?
Speaker 4 (00:49):
I have not.
Speaker 2 (00:50):
I may wait for the nine to a since they
moved up their release celebration as it were. You know,
it was less than a year, and I didn't feel
comfortable with buying another phone and for me, it wasn't
like a material upgrade in that short amount of time.
Speaker 4 (01:05):
I can wait. My phone is beautiful, it's working just fine.
Speaker 1 (01:09):
Yeah.
Speaker 3 (01:09):
I actually feel the same way as you. And I'm
even thinking maybe waiting for the ten because right now
they're so busy jamming all the AI into the phone
that you know, pixels can get wonky with all this
new stuff. I just my phone's working great. I'm a
big proponent, just like people. The price of a California
(01:31):
ten year old car is seriously rising. You thirteen thousand
dollars for a ten year old California car if you
move them to the East coast. People are buying them.
And I think we're going to get to the same
thing with phones when we've got this long warranty period
and the upgrades and all the different things that they're
(01:55):
making the phones last longer.
Speaker 2 (01:57):
I don't need to spend another eight hundred to a thousand,
depending on the model. Right now, my phone works, and
all of the intricacies I understand. And I'm going to
get an update of Android when they go to the
next version, next operating system, so I don't feel really
left out as it is, so I'm content to wait.
Speaker 3 (02:18):
Well, for those of you who don't have a pixel
phone on the Pixel eight, I have the pro and Mo,
you have a Pixel eight.
Speaker 4 (02:24):
Yes?
Speaker 3 (02:25):
Does the Gemini Assistant keep popping up and saying want
to use me? Want to use me? Want to use me?
Speaker 2 (02:31):
Yes, like a kid in second grade class to always
determined for me to call on it as the t
as a.
Speaker 3 (02:37):
T me me, yeah, have you tapped it?
Speaker 4 (02:42):
No? Me either, No, because if I'm looking for something,
I know what I'm looking for. I mean, I know,
I don't want it to tell me what I'm looking for.
I'm just gonna go find what I'm looking for.
Speaker 3 (02:52):
Well, I think one of the sharpest things that people
can do when you have this brilliant little computer in
your hand is you to sharpen your own mind and
figure out how to do these things, how to be
an ace at Google Search, how to even use the
current assistant that's on an Android phone to make it better.
(03:13):
So these things they're going to be adding, and they
have added, and I felt, honestly, I haven't filled out
the forms and given the ok on my phone. For example,
have you heard about the anti theft upgrade?
Speaker 5 (03:27):
No?
Speaker 4 (03:27):
I have not.
Speaker 3 (03:28):
Okay, So your phone has a gyroscope and accelerometer, and
that's for common motion associated with carrying your phone. Now
it's going to notice if someone snatches a phone out
of your hand, and then starts running or biking or
driving away.
Speaker 2 (03:49):
Well that's helpful unless I can't catch them. I mean,
I guess we'll have some sort of GPS location on
the phone. But how might this make it better or
easier for me to get my phone back?
Speaker 3 (04:02):
Well, it makes it easier, I get it. It was more
difficult for them to factory reset a phone because you
can get to it first.
Speaker 4 (04:12):
There's that.
Speaker 3 (04:14):
And are you using private spaces on your phone?
Speaker 4 (04:16):
No, I'm not.
Speaker 3 (04:18):
I have nothing private, so I don't use private spaces.
You can mark your phone as lost on the Find
my Device network for easier tracking. And what that'll do
is ramp up the phones that are looking. You know,
the phones that are on the network. Everybody. You should.
If you have an Android phone, download to Find my
Device app. You'll be shocked when you open it up.
(04:41):
Every phone you ever had or whatever you have to
remove set or they're there and you can find them.
And I've been practicing with some track Android trackers that
are getting better and better because of all the billions
of Android phones we have. But again, you can automatic
lock the phone for excessive failed authentication. You can do
(05:05):
all kinds of things. But as we know with taking
pictures of people or even knowing where it is, so
you have to find them. The police have to realize
that it's a crime. And because of the laws the
way they are right now, our phones are not worth
more than one thousand dollars.
Speaker 4 (05:25):
Let me push back on that.
Speaker 2 (05:26):
Let's say a phone is snatched out of my hand
and I see the thief run away, and I use
find my device, and I know in the general vicinity
of where it is. I'm quite sure police would say
do not try to apprehend that person may be armed
and or dangerous.
Speaker 4 (05:42):
Obviously is a criminal.
Speaker 2 (05:44):
But at the same time, if I go to the police,
they probably would not make that a high priority item.
So isn't it just better to go ahead and wipe
the phone and take the loss?
Speaker 3 (05:56):
That's what I'm saying. To find my device, app I
think is the best thing you can do. I personally,
I would put on the sound because you can tap
on that to make sound and let that person know
that you're controlling the phone. I would lock it. You
can lock it through find my device without wiping the phone. Uh,
(06:20):
that's what I do. I just lock the phone, so
you know, if you've got biometrics set up. Let them
try and figure also what your keys is are. Then
another thing is car crash detection. Hey, I think that's awesome.
I that was one of the reasons I kept on
Star on my car for so long, is because if
(06:41):
I was in a car crash all by myself, it
would phone me and I'd go help help and they
would call the police. Now the same thing will be.
They're starting it right now on the pixel phones and
all of you. I know we talk about pixel phones,
but pixel phones are really the tryout spot for all
(07:04):
the new Android features. We get to be the guinea
pigs for the rest of you, and once they prove
that it's working great, then it goes ahead. So have
you noticed that you have a personal safety app on
your phone?
Speaker 4 (07:18):
Yes? I have noticed that.
Speaker 3 (07:20):
How much of it have you filled out?
Speaker 4 (07:22):
I want to say two thirds of it?
Speaker 3 (07:25):
And you filled out only what you felt comfortable. What
did you put in it?
Speaker 2 (07:28):
I put in the secondary contact information like the case
of emergency person things.
Speaker 4 (07:35):
Of that nature.
Speaker 3 (07:37):
Do you put any medical history or anything?
Speaker 4 (07:39):
So I did not. I did not consciously did not, you.
Speaker 3 (07:41):
Know, And I have to tell you I put that
in my book that's not the place for your medical history.
I drove around the San Fernando Valley and went from
one firehouse to the next, and I asked the guy
and I said, or the lady, And I said, when
you pick up someone on the street who's been an accenter,
(08:02):
who's been hurt or something like that, do you go
through their phone for their medical history? The clean answer
there was heck no. Basically, they are not interested in
fuxing with your phone. If you're in a serious medical condition.
Speaker 2 (08:18):
If it's an emergency, they're going to take me to
the hospital. Anyhow, they will have my medical information there.
Speaker 3 (08:23):
Exactly, and if even if they don't, I recommend anybody
print out all your medications, fold it up nice little bulb,
put it in your wallet behind your driver's license. I
do it, carry it with you at all times because
a lot of times some of the meds people take
would affect other drugs. But that's a far more effective way.
(08:46):
But people like it in their phone. And one more time,
remember when you give up permission for someone to go
into your phone, it's open season.
Speaker 2 (08:56):
Great great advice and information from Marshall. Colluer will have
more on this Tech Thursday with her, so keep it
right here on KFI AM six forty. It's later with
Moe Kelly. We're live everywhere on the iHeartRadio app. Kelly
(09:17):
Live everywhere on the iHeartRadio app. As we continue on
this Tech Thursday with Marsha Collier, who joins me. Marsha,
you and I have talked about this off the air.
I think we should talk about it now on the air.
I am someone who's slowed to adopt certain marketplaces. It
took me a while to grab hold of eBay, and
I know you is the queen eBay for dummies. You
(09:39):
were very helpful in that regard. It took me a
while to adopt Amazon. I still have not adopted Timu
or Tamu or Tamo. I don't know how they pronounceshen
or what right.
Speaker 4 (09:54):
And I didn't do ally to express. The point is
I have to grow in confidence.
Speaker 2 (09:59):
I let all my other friends be the test dummies,
because I hear all the horror stories of how they
order something and it never shows up and is buyer
beware for the most part. How do you recommend that
we should approach this online marketplace?
Speaker 3 (10:15):
Well, you know you. You threw in Shan and Timu
and I just want to tell you what you're going
to get from those companies. You may get good merchandise, granted,
you may get a good deal, but what you're paying
for is your with your data. It is on your phone.
(10:36):
It has been proven, and there's cases in Washington now
where they have the phone. Your phone is on at night,
it's phoning home, and it's sending your data. I personally
will never put Tamu or she In on my phone period.
So I'm stuck basically with eBay, Amazon, the occasional Jay crew,
(10:59):
will Alph Lauren, you know, Nordstrom, Sacks, not Fly by Night,
not exactly brands, you know brand although Nieman Marcus did
get hacked, which thanks thanks a lot for that. But
we've all frozen our credit, as we've talked about, so
we shouldn't have to worry about that part of it.
Speaker 4 (11:21):
But what do we do when we try a place
or let's say we get on eBay and it's not
a retailer or a supplier that we've used before and
we want to take a chance we do, we don't
get it our package. What should we do? What should
be the first step?
Speaker 3 (11:39):
Well, eBay is easy. I'm gonna manually talk about Amazon here.
But eBay is easy. They have a one hundred percent
guarantee warranty that it will arrive. The seller has to
input the tracking number, and if there's no tracking number
on your package, I'd be a little sus at that point.
(12:01):
I worry about that because eBay wants them to put
in a tracking number, and eBay will tell you that
your package will be delivered on such and such a date.
If it's not delivered on such and such a date,
you know there's a problem. If it arrives not as
described in the listing, you immediately go onto your eBay account.
(12:25):
I personally will message the seller through eBay and let
them know it arrived not as described before I open
a case. And if you open a case and you
are found that it was the right thing, they may
ask for pictures. You get your money back. So eBay
is easy. It's Amazon where we're talking about this, because
(12:47):
this is a whole new scam. Ah it's called a
brushing scam. I don't know why it's called a brush use.
This has nothing to do with brushes. You know how,
when you read Amazon reviews, it says very purchases right
of course, so, so you know these people actually bought
the product, right, Well, it seems they may not have.
Speaker 4 (13:09):
Oh come on, ye, what can I tell you?
Speaker 3 (13:12):
You can't believe everything you read on the internet. Shock shock.
Uh So did you ever get a package that you
didn't order?
Speaker 4 (13:21):
Not me. I've had packages that never arrived.
Speaker 2 (13:24):
I've had packages that I had to reorder somehow it
got lost in shipping. At Amazon to their credit will
say your package seems to have been lost, and they.
Speaker 4 (13:35):
Will offer the option for a refund.
Speaker 2 (13:38):
But I haven't received short of someone just a driver
incorrectly placing my neighbor's package.
Speaker 4 (13:45):
Right right right.
Speaker 3 (13:47):
Okay. This is a whole new thing. Is you get
a package of something you didn't order. You go to
your orders and said, did I order this? It's not there,
it's not listed. This happened to me, and it was
particularly scary to me because it was some sort of
religious tracked thing sent to me from Amazon and I
(14:10):
didn't order it. I called Amazon. They said that just
keep it whatever, donate it to a library, do whatever
you want. You're not charged for it because it's not
on your account. What these people do is they use
the information that comes up in the breaches, so they
have your address, they have your name, and they send
(14:31):
it as a gift to you. Now that you think
that's kind of stupid. Why would you send your product
to people?
Speaker 4 (14:39):
Yeah, what's my endgame here?
Speaker 3 (14:41):
The endgame is they get to add reviews as a
verified purchase, and that's where the fake reviews look doubly
legit because it says verified purchase.
Speaker 2 (14:55):
So the scam is not necessarily duping you to take
your money. The scam is to do general customers, so
they will buy possibly fraudulent products.
Speaker 3 (15:08):
Right, so other people will buy products. I recommend if
this happens to you, if you get a dog toy
in the mail and you never ordered it or something,
notify Amazon. Let them know that it's happened, because then
they can keep an eye on that seller. If you don't,
they'll never know. I never thought of that this is
(15:32):
and actually it can you know, they can do brushing scams.
They can also email you for payment, and somebody who's
not familiar with how Amazon works will say, oh, I
have to send them money. There's all kinds of things
that could happen. If you didn't order it, you don't
have to return it. You're safe and report it to Amazon.
(15:58):
But there's also the identity thing. They could be using
your name and address for more than just sending you
stuff on Amazon, which verifies that you are you because
it arrives and the package isn't sent back.
Speaker 2 (16:14):
Marshall Collier, you're just making me even more apprehensive about
existing in this online marketplace. There's so many things to
worry about, but our data is so very valuable to
not only ourselves but anyone else out there, including would
be criminals. I got to run at this point, but
thank you Marshall for coming on this evening.
Speaker 4 (16:35):
You know, right before we go into this Labor Day weekend.
Speaker 2 (16:37):
I'm quite sure all of us may be doing a
little online purchasing, so this might be very valuable immediately.
Thank you for coming on tonight.
Speaker 3 (16:46):
Thanks and don't forget to set up your lists before
you go shopping, because just because it's on sale doesn't
mean you have to buy it.
Speaker 4 (16:52):
Oh can't we please just buy everything as we see it?
Speaker 1 (16:55):
Can't we?
Speaker 4 (16:55):
Please? Always? Please have a great weekend. Marcia, Bye bye.
Speaker 1 (17:01):
You're listening to Later with Moe Kelly on demand from
KFI AM six forty.
Speaker 5 (17:07):
We're back and we did not come to play buckle
up buttercups. Tens of thousands applied, but only nine of
the most talented barbecue cooks in America made the cut.
Speaker 6 (17:26):
I just hope this decision I made was a good one.
Speaker 4 (17:29):
Amen, sister.
Speaker 5 (17:30):
These cooks are here to show us that stuff. Yes,
and you won't believe what we have in store for them.
Speaker 3 (17:38):
Oh, I love a plot twist.
Speaker 4 (17:41):
We're serving up some tangy twists. I told y'all things
were gonna be different.
Speaker 6 (17:49):
What is going on?
Speaker 1 (17:50):
Mark?
Speaker 4 (17:51):
They'll either shine bright one you hit the jackpucker. This
is good. I thought I was going home for sure. KF.
Speaker 2 (17:58):
I am sixty later with Mo Kelly. We're live everywhere
on the iHeartRadio app. With the Labor Day weekend and
holiday barbecues upon us, it's time to get in that
last hurrah of summer. How better to do just that
than talk holiday barbecues with a fourth generation Texas pitmaster.
You may know Sloan Rinaldi from season three of Netflix's
(18:20):
Barbecue Showdown, which premiered on the fourth of July, and
she recently released her book of the same name, Barbecue Showdown,
featuring her thirteen challenge winning recipes as seen on the show.
That's not including her line of award winning barbecue sauces.
But right now, I'm pleased to welcome Ronaldi to Later
with Mo Kelly Sloane.
Speaker 4 (18:40):
A pleasure to have you on tonight. How are you doing, yo,
Mo Man?
Speaker 6 (18:44):
This is my pleasure, This is my pleasure to be
with you.
Speaker 2 (18:46):
I'm so happy I got to start with the obvious question.
How were you first exposed to grilling, barbecuing?
Speaker 4 (18:53):
However you want to characterize it?
Speaker 6 (18:55):
Okay, first of all, I would never say grilling. I
am strictly smoking barbecue.
Speaker 4 (19:00):
Then no, let's tell that on that us, tell us
why the distinction?
Speaker 6 (19:04):
Go ahead, The distinction is this, you grill hot dogs,
you grill hamburgers, right, you grill a steak, you smoke
a brisket, right, you smoke ribs. So that is the
distinction right there now. For myself, I am a four
generation pit master and did not enter the barbecue world
until about ten years ago. But it's just absolutely God given,
(19:24):
you know, blessing that I've been able to do what
I've been able to do a barbecue. I'm so very thankful.
Speaker 4 (19:30):
What makes one a pit master?
Speaker 2 (19:32):
I'm quite sure people have been doing something a long time.
It doesn't make you a master. Look I can, I've
walked my whole life. I wouldn't say I'm very good
at it. I don't have a great balance, you know
what I mean either. But but what makes you or
anyone else a master by definition?
Speaker 6 (19:49):
You know, that's a fantastic question. I was just speaking
with someone about that. For me, being the master of
your pit basically is to indicate that you have mastered
all type of fire apparatus. So it could be a
small offset pit, it could be a five hundred gallon
offset pit or a thousand gallon offset bit. It could
be a richissory smoker, it could be a green egg,
(20:12):
live fire table, all those elements, all live fire elements.
When you are the master of being able to control
their temperatures and create succulent melt in your mouth barbecue,
you are then a pit master, and it is always
best that someone else referred to you as a pitmaster first. Okay.
My feeling is that anyway, I would never and I
did not refer to myself as a pit master in
(20:34):
the beginning. I think that's something that you definitely earn.
Your chops improve yourself, right, so, and then barbecue a
pit master again indicates that you have mastered fire.
Speaker 2 (20:44):
I know, whenever I get in the car, or if
I should just turn on the radio and listen to
some other radio show, it's hard for me to listen
and not think as a radio personality, There's certain things
I'm going to hear. There's certain things I'm going to notice,
be it background production or four ground oration by the host.
Can you go to somebody's barbecue and not be at
(21:06):
least internally judgmental?
Speaker 6 (21:09):
Oh gosh. You know, for me myself, I am always
looking for great barbecue. And I'm in Houston and we've
kind of become the barbecue capital of Texas. So there's
like literally a solid thirty joints that I can go
to and know that when I walk in, I'm going
to have an incredibly consistent Number one experience going to
be same as the last time. The brisket is going
to be consistently done. All the other proteins insides are
(21:30):
the next level, and for me, that's the number one
what I'm looking for. So I don't go in and
really I'm not critiquing too much. I'm really enjoining the
experience and seeing what they've done differently, because there is
so much in Houston. We are the most divers city
in the nation now, right, So that means our culinary
scene is equally as diverse, and in turn, our barbecue
(21:51):
scene is diverse. So there is so much going on
in Houston barbecue, from Vietnamese influences to Creole Cajun influences
much like myself or South American. I mean, it's just
all over the place, Mediterranean influences. I mean, it's just incredible.
So I don't necessarily go in and thinking what could
I do better, what should they do better, or anything
(22:11):
like that. It's always about enjoy what they have done
and looking around it and taking it all in because
it is it's really it's a treat right now to
be a barbecue for sure.
Speaker 2 (22:20):
Now, I know there's a lot of competition within the
barbecue industry. I know that if I tell my friends
I'm going to Memphis, they say you got to go here,
or if I'm in Texas, they say you got to
go here, or in La you got to go there.
What really separates these barbecue places other than the obvious,
as far as maybe the Mediterranean influence of the other
(22:42):
culinary influences which probably come from different communities.
Speaker 6 (22:46):
Yeah, so Houston for me, and when anybody comes here,
number one, I'm going to tell them my go to
is gonna be Truth barbecue. So I'm sending people the
truth for a couple of reasons. Okay, number one, it's
going to be consistency. I'll always come back to that.
Consistency is king. So I'm said the truth that the
must go to a place in Houston because they are
doing Houston craft barbecue next level, so it's the best, right.
(23:07):
So for us, we feel that Texas Barbecue is a
standalone being that Memphis and Kansas City don't do brisket,
you know, so it's a more generated you know. I
mean they're into port. Well, we do both. We do
an incredible port and we do incredible brisket. So we've
kind of we're more I think, well rounded in barbecue.
(23:29):
Maybe that's what globally why Texas Barbecue is the phenomenon
it is. It's because it does encompass all cooking techniques
and styles and types of proteins. We're not limiting ourselves
at all, you know. So it's just what we're doing
is I think opening up a type of barbecue that
before people Traditionally it was very simple and it was
(23:51):
a craft that's well done. Now we're trying to elevate
all those techniques, everything from the sides, the desserts. We're
using premium ingredients where we're fining technique. We're being creative
and diverse, and we're just going for it. But always
coming back to the fact that unless it's consistent day
after day, that is not success. To be a top
ten barbecue joint in Houston and Texas is that every
(24:14):
day you have to have that same consistency. You can
lose your spot on that list.
Speaker 4 (24:18):
One off day, one off day, Wow.
Speaker 6 (24:22):
One off day.
Speaker 2 (24:23):
We're talking Sloan Ronaldi on basically the eve of the
Labor Day weekend. I wonder is there any type of understood,
unstated expectation that the Labor Day holiday is going to
have in a culinary sense, which is different from Fourth
of July or maybe Memorial Day weekend.
Speaker 6 (24:40):
Well, it's definitely the wrap up to the summer, and
I would say specifically, you know Labor Day, most people
like to take it a little easier. It may be
more grilling than smoking on Labor Day, you know, just
because of that, it is so labor in sense, you know,
I think folks like to really at that point, it's
the lastest wrap in the summer. Everyone knows that you're
(25:01):
going into the fall in the winter to be a
long time before you have another summer holiday. So it's
about enjoying your family and your friends, and that's when
grilling hot dogs, grilling hamburgers, that type of thing comes
into play. But smoking barbecue for the enthusiasts and the
die hard, I mean, they love to do it regardless.
They don't care how much work it goes into it.
And you're going to have those guys that the lucky
family and friends will be there and they get the
(25:22):
experience their brisket. But most people are going to take
it a little bit easier on Labor Day. But it's
always just been outside fired up any kind of pit, charcoal,
would whatever, and enjoying your family and friends. I think
that's what Labor Day specifically is about.
Speaker 2 (25:35):
If you're just tuning in. My guest right now on
the line is Sloan Ronaldo. You probably know her from
season three of Netflix is Barbecue Showdown or her book
of the same name Barbecue Showdown or her many award
winning barbecue sauces. Labor Day weekend is almost here, so
we got to get you ready for it. So there's
more with Sloan and here on Later with mo Kelly
in just a moment.
Speaker 1 (25:55):
You're listening to Later with Moe Kelly on demand from
kfi A.
Speaker 2 (26:01):
We're talking about barbecuing, We're talking about pit mastering, We're
talking about all the things that I really don't know
much about. And I love how my guest right now,
Sloan Naldi, is educating me and hopefully some other people
listening right now on the finer points of culinary cuisine
for this holiday weekend. Sloane Renaldi, you know from Netflix's
(26:21):
Barbecue Showdown. She has a recently released book of the
same name, and also she has a line of award
winning barbecue sauces.
Speaker 4 (26:30):
So Sloan, let me bring you back into this conversation.
Speaker 2 (26:32):
And I readily admit that it's okay for me not
to know because you are the expert and I'm not.
If you were to say, mo, I'm gonna knock your
socks off this Labor Day weekend, I need you to
sit in that chair over there, and I'm gonna cook
for you X, Y and Z.
Speaker 4 (26:51):
What would those items be?
Speaker 6 (26:53):
Okay, first, always so sorry, pride textas brisque. All right,
So I'm gonna give me some succulent melf in your mouth.
I'll risk it you'll never forget. Right. Then I'm gonna
take you to the next level. Man, I'm gonna give
you some incredible pork belly burn ins for us. We've
taken the pork belly, We've cubed them up, we've rubbed
them and binded them with mustard and then our creole
(27:14):
seasoning and then our creole rub on top of that.
We've smoked them. They've taken them off, we've braced them
for hours. We've taken them back on the pit. We've
glazed them, we've taken them back off from there, and
have rendered the most succulent bite of barbecue you will
ever have in your life. And one little burn in. Okay,
pork belly burn in. So that's two of the proteins
I'm doing for you, straight off the batman. You'll never
(27:35):
forget them. And then likely, I think one of my favors,
I'm gonna do my two stage sides. I'm gonna go
with core pudding right in our pentobanch with hammocks. Those
are my two quite essential Texas sides that will they
compliment each other very well, and I think we'll just
definitely knock your socks off.
Speaker 4 (27:52):
How do sides vary by location or region?
Speaker 6 (27:57):
Well, in Texas side and in craft barbecue have become
like almost the star. You know, you know what's given
when you go into a craft barbecue joint that you're
going to have incredible proteins. The beef is going to
be prime, the poultry, the seafood whatever, all that, the pork,
it's all going to be next level, natural and the best. Right,
(28:17):
So then it comes down to the sides. We've got
to a point where it is you can tell the
quality of a barbecue joint by the side. So they
are all premium ingrediants. They are all hand crafted in
their next level. So you may have a traditional side
that you've had all your life, but it tastes different now, right,
you've got caramelization involved. Like my baked beans are baked beans.
(28:40):
I mean it's simple, it's baked beans, right, Bacon, onion,
dark brown sugar and then all the other things, right,
and you combine them together. Well, where the magic happens
is between the third and the fourth hour of baking.
People put them in the oven for an hour, maybe
two even it's at three to four hours that you
have caramelization. Right, So the bacon is completely rendered, it's
(29:03):
not all flopping. You almost don't even see the bacon anymore. Actually,
all this left is the little pieces of fork, right,
because all the fat is completely rendered. So you have
completely rendered the cork, and you have caramelized the onion
and the brown sugar, and now you have got candied
baked beans. Okay, So it is those techniques. It is
taking that running baked bean and turning it into a
(29:24):
delicacy of baked beans. You know. So it's taken all
our sides and taking the next level, elevating everything premium ingredients,
premium product, and just refined technique.
Speaker 2 (29:35):
I know, when I was growing up, I would say
the household recipes were secret and they were only passed
on by oral tradition. Given with the influx of the
Internet and the popularity of being a pit master, is
it still mostly oral tradition or are there books tv
shows which are specifically designed to teach people the secrets
(29:58):
of the trade.
Speaker 6 (29:59):
Okay, for me, it was oral up until now. So
I actually I took those centuries old oral recipes that
had never been written down and I crafted them into
the recipes that you'll find in my Slim's cookbook Barbecue
showtout thirteen challenge winning recipes. The majority of those recipes
are centuries old family recipes, right that were orally given.
(30:20):
So I sat down, created them, got them into a
cookbook format and put and had made them available to everyone.
Speaker 5 (30:29):
Right.
Speaker 6 (30:29):
So also some of those recipes were created on the
fly that takes this Q Rodeo burger on set and
were challenged winning recipes. So you have a combination there.
There's the oral history that I just recently dropped into
a book form that's available for everyone, and then those
things that were done on the fly. Now, I think
traditionally it is this getting to a point when you
(30:49):
have someone that's like myself that comes to forts generation
that once you get to this sports generation and you're
wanting to pass it on to others, we're having to
write those things down. You know. I finally had to
write down Thanksgiving turkey dressing recipe for my niece. You
know every year I'm the one that has to make
dressing for everybody. Right well, now I had in order
to pass it down to Ali, I had to sit
(31:10):
down and figure it out, write it all out for
her to be able to do so. Now those things
that are going from oral to written, and it's a
way to preserve by history for sure.
Speaker 2 (31:19):
Slan Ronaldo, I've enjoyed this conversation with you. Let me
leave you with this question. I know that this is
your passion. I know that this is your vocation and
obviously also your invocation. I'm quite sure if I could
speak for you, that you were put here to do this.
But this is not the totality of who you are.
If you're just trying to get something to eat, if
(31:39):
you want to eat something, do you find yourself always
heuing back to what you do professionally or what are
your other culinary favorites or things that you enjoy.
Speaker 6 (31:49):
You know, I'm late to barbecue. It was not even
my go to as something I wanted to go eat
ever in my life until the last ten years. My
wife was always wanted to get barbecue or briskets specifically,
and I was like, no, that's not what I want,
and for me, my go to is the recreole cajin, right,
being from where I'm at, and I mean that's where
I live and die. I mean I'll take that every
(32:10):
day over anything else. And that's what I prefer to
cook in my own home. And then Italian, you know so,
and then at the end of that would be text
mex you know so. Those are the styles of food
I like to eat. And then again, if I'm going
out looking for barbecue, now, I'm looking for amazing barbecue.
Speaker 2 (32:27):
Absolutely well, okay, so you are a little bit judgment
Are you looking for amazing barbie?
Speaker 6 (32:32):
Yeah, yeah, it's amazing.
Speaker 4 (32:34):
That's true.
Speaker 6 (32:34):
I'm looking for amazing that's absolutely right.
Speaker 2 (32:36):
Well, you've ben parted some wisdom for everyone listening can
have some amazing barbecue this Labor Day weekend. Sloan Rinaldi
from season three of Netflix is Barbecue Showdown, which premiered
on the fourth of July, recently released her cookbook of
the same name, Barbecue Showdown thirteen challenge winning recipes as
also seen on the show, and that doesn't include her
line of award winning barbecue sauces. Very quickly, Sloan, how
(32:59):
can people We'll find you on social media and beyond.
Speaker 6 (33:03):
Yes, please go to texasq dot com. All roads lead
to me from there. All our links are there. IG.
You can find me my personal Sloan Ronaldi, Texas Q's
on IG, texasqu'es on Facebook and we'll asson. We have
our YouTube channel up and TikTok. So really, texasq dot
com is where you want to go. You can purchase
everything there and then find me from there as well.
Speaker 2 (33:23):
Thank you so much for coming on tonight and have
a wonderful Labor Day weekend you too.
Speaker 6 (33:28):
Thank you, Moe, you have a wonderful, safe holiday everyone.
Speaker 1 (33:31):
You're listening to Later with Moe Kelly on demand from
kf I AM six forty
You're listening to Later with Moe Kelly on demand from
KFI AM six forty.
Speaker 2 (00:06):
Let's talk some tech on this Thursday with our regular
tech contributor Marcia Collier. Marsha's good to see how you
doing tonight, Mo.
Speaker 3 (00:15):
You're looking fabulous, you really are. I love coming here
and talking to you so much tech and you know,
a lot of times we talk about different new products
and things like that, and how to protect yourself and things.
We got a little of that, and I'm going to
have some new products for you coming up in the
next few weeks that you will find interesting. But I
(00:37):
wanted to talk a little tech philosophy with you too.
Speaker 4 (00:40):
Okay, let's do it.
Speaker 3 (00:41):
Okay. Now, Android phones always start their stuff on pixel,
right your pixel?
Speaker 4 (00:48):
Yep?
Speaker 3 (00:48):
Have you gotten the nine yet?
Speaker 4 (00:49):
I have not.
Speaker 2 (00:50):
I may wait for the nine to a since they
moved up their release celebration as it were. You know,
it was less than a year, and I didn't feel
comfortable with buying another phone and for me, it wasn't
like a material upgrade in that short amount of time.
Speaker 4 (01:05):
I can wait. My phone is beautiful, it's working just fine.
Speaker 1 (01:09):
Yeah.
Speaker 3 (01:09):
I actually feel the same way as you. And I'm
even thinking maybe waiting for the ten because right now
they're so busy jamming all the AI into the phone
that you know, pixels can get wonky with all this
new stuff. I just my phone's working great. I'm a
big proponent, just like people. The price of a California
(01:31):
ten year old car is seriously rising. You thirteen thousand
dollars for a ten year old California car if you
move them to the East coast. People are buying them.
And I think we're going to get to the same
thing with phones when we've got this long warranty period
and the upgrades and all the different things that they're
(01:55):
making the phones last longer.
Speaker 2 (01:57):
I don't need to spend another eight hundred to a thousand,
depending on the model. Right now, my phone works, and
all of the intricacies I understand. And I'm going to
get an update of Android when they go to the
next version, next operating system, so I don't feel really
left out as it is, so I'm content to wait.
Speaker 3 (02:18):
Well, for those of you who don't have a pixel
phone on the Pixel eight, I have the pro and Mo,
you have a Pixel eight.
Speaker 4 (02:24):
Yes?
Speaker 3 (02:25):
Does the Gemini Assistant keep popping up and saying want
to use me? Want to use me? Want to use me?
Speaker 2 (02:31):
Yes, like a kid in second grade class to always
determined for me to call on it as the t
as a.
Speaker 3 (02:37):
T me me, yeah, have you tapped it?
Speaker 4 (02:42):
No? Me either, No, because if I'm looking for something,
I know what I'm looking for. I mean, I know,
I don't want it to tell me what I'm looking for.
I'm just gonna go find what I'm looking for.
Speaker 3 (02:52):
Well, I think one of the sharpest things that people
can do when you have this brilliant little computer in
your hand is you to sharpen your own mind and
figure out how to do these things, how to be
an ace at Google Search, how to even use the
current assistant that's on an Android phone to make it better.
(03:13):
So these things they're going to be adding, and they
have added, and I felt, honestly, I haven't filled out
the forms and given the ok on my phone. For example,
have you heard about the anti theft upgrade?
Speaker 5 (03:27):
No?
Speaker 4 (03:27):
I have not.
Speaker 3 (03:28):
Okay, So your phone has a gyroscope and accelerometer, and
that's for common motion associated with carrying your phone. Now
it's going to notice if someone snatches a phone out
of your hand, and then starts running or biking or
driving away.
Speaker 2 (03:49):
Well that's helpful unless I can't catch them. I mean,
I guess we'll have some sort of GPS location on
the phone. But how might this make it better or
easier for me to get my phone back?
Speaker 3 (04:02):
Well, it makes it easier, I get it. It was more
difficult for them to factory reset a phone because you
can get to it first.
Speaker 4 (04:12):
There's that.
Speaker 3 (04:14):
And are you using private spaces on your phone?
Speaker 4 (04:16):
No, I'm not.
Speaker 3 (04:18):
I have nothing private, so I don't use private spaces.
You can mark your phone as lost on the Find
my Device network for easier tracking. And what that'll do
is ramp up the phones that are looking. You know,
the phones that are on the network. Everybody. You should.
If you have an Android phone, download to Find my
Device app. You'll be shocked when you open it up.
(04:41):
Every phone you ever had or whatever you have to
remove set or they're there and you can find them.
And I've been practicing with some track Android trackers that
are getting better and better because of all the billions
of Android phones we have. But again, you can automatic
lock the phone for excessive failed authentication. You can do
(05:05):
all kinds of things. But as we know with taking
pictures of people or even knowing where it is, so
you have to find them. The police have to realize
that it's a crime. And because of the laws the
way they are right now, our phones are not worth
more than one thousand dollars.
Speaker 4 (05:25):
Let me push back on that.
Speaker 2 (05:26):
Let's say a phone is snatched out of my hand
and I see the thief run away, and I use
find my device, and I know in the general vicinity
of where it is. I'm quite sure police would say
do not try to apprehend that person may be armed
and or dangerous.
Speaker 4 (05:42):
Obviously is a criminal.
Speaker 2 (05:44):
But at the same time, if I go to the police,
they probably would not make that a high priority item.
So isn't it just better to go ahead and wipe
the phone and take the loss?
Speaker 3 (05:56):
That's what I'm saying. To find my device, app I
think is the best thing you can do. I personally,
I would put on the sound because you can tap
on that to make sound and let that person know
that you're controlling the phone. I would lock it. You
can lock it through find my device without wiping the phone. Uh,
(06:20):
that's what I do. I just lock the phone, so
you know, if you've got biometrics set up. Let them
try and figure also what your keys is are. Then
another thing is car crash detection. Hey, I think that's awesome.
I that was one of the reasons I kept on
Star on my car for so long, is because if
(06:41):
I was in a car crash all by myself, it
would phone me and I'd go help help and they
would call the police. Now the same thing will be.
They're starting it right now on the pixel phones and
all of you. I know we talk about pixel phones,
but pixel phones are really the tryout spot for all
(07:04):
the new Android features. We get to be the guinea
pigs for the rest of you, and once they prove
that it's working great, then it goes ahead. So have
you noticed that you have a personal safety app on
your phone?
Speaker 4 (07:18):
Yes? I have noticed that.
Speaker 3 (07:20):
How much of it have you filled out?
Speaker 4 (07:22):
I want to say two thirds of it?
Speaker 3 (07:25):
And you filled out only what you felt comfortable. What
did you put in it?
Speaker 2 (07:28):
I put in the secondary contact information like the case
of emergency person things.
Speaker 4 (07:35):
Of that nature.
Speaker 3 (07:37):
Do you put any medical history or anything?
Speaker 4 (07:39):
So I did not. I did not consciously did not, you.
Speaker 3 (07:41):
Know, And I have to tell you I put that
in my book that's not the place for your medical history.
I drove around the San Fernando Valley and went from
one firehouse to the next, and I asked the guy
and I said, or the lady, And I said, when
you pick up someone on the street who's been an accenter,
(08:02):
who's been hurt or something like that, do you go
through their phone for their medical history? The clean answer
there was heck no. Basically, they are not interested in
fuxing with your phone. If you're in a serious medical condition.
Speaker 2 (08:18):
If it's an emergency, they're going to take me to
the hospital. Anyhow, they will have my medical information there.
Speaker 3 (08:23):
Exactly, and if even if they don't, I recommend anybody
print out all your medications, fold it up nice little bulb,
put it in your wallet behind your driver's license. I
do it, carry it with you at all times because
a lot of times some of the meds people take
would affect other drugs. But that's a far more effective way.
(08:46):
But people like it in their phone. And one more time,
remember when you give up permission for someone to go
into your phone, it's open season.
Speaker 2 (08:56):
Great great advice and information from Marshall. Colluer will have
more on this Tech Thursday with her, so keep it
right here on KFI AM six forty. It's later with
Moe Kelly. We're live everywhere on the iHeartRadio app. Kelly
(09:17):
Live everywhere on the iHeartRadio app. As we continue on
this Tech Thursday with Marsha Collier, who joins me. Marsha,
you and I have talked about this off the air.
I think we should talk about it now on the air.
I am someone who's slowed to adopt certain marketplaces. It
took me a while to grab hold of eBay, and
I know you is the queen eBay for dummies. You
(09:39):
were very helpful in that regard. It took me a
while to adopt Amazon. I still have not adopted Timu
or Tamu or Tamo. I don't know how they pronounceshen
or what right.
Speaker 4 (09:54):
And I didn't do ally to express. The point is
I have to grow in confidence.
Speaker 2 (09:59):
I let all my other friends be the test dummies,
because I hear all the horror stories of how they
order something and it never shows up and is buyer
beware for the most part. How do you recommend that
we should approach this online marketplace?
Speaker 3 (10:15):
Well, you know you. You threw in Shan and Timu
and I just want to tell you what you're going
to get from those companies. You may get good merchandise, granted,
you may get a good deal, but what you're paying
for is your with your data. It is on your phone.
(10:36):
It has been proven, and there's cases in Washington now
where they have the phone. Your phone is on at night,
it's phoning home, and it's sending your data. I personally
will never put Tamu or she In on my phone period.
So I'm stuck basically with eBay, Amazon, the occasional Jay crew,
(10:59):
will Alph Lauren, you know, Nordstrom, Sacks, not Fly by Night,
not exactly brands, you know brand although Nieman Marcus did
get hacked, which thanks thanks a lot for that. But
we've all frozen our credit, as we've talked about, so
we shouldn't have to worry about that part of it.
Speaker 4 (11:21):
But what do we do when we try a place
or let's say we get on eBay and it's not
a retailer or a supplier that we've used before and
we want to take a chance we do, we don't
get it our package. What should we do? What should
be the first step?
Speaker 3 (11:39):
Well, eBay is easy. I'm gonna manually talk about Amazon here.
But eBay is easy. They have a one hundred percent
guarantee warranty that it will arrive. The seller has to
input the tracking number, and if there's no tracking number
on your package, I'd be a little sus at that point.
(12:01):
I worry about that because eBay wants them to put
in a tracking number, and eBay will tell you that
your package will be delivered on such and such a date.
If it's not delivered on such and such a date,
you know there's a problem. If it arrives not as
described in the listing, you immediately go onto your eBay account.
(12:25):
I personally will message the seller through eBay and let
them know it arrived not as described before I open
a case. And if you open a case and you
are found that it was the right thing, they may
ask for pictures. You get your money back. So eBay
is easy. It's Amazon where we're talking about this, because
(12:47):
this is a whole new scam. Ah it's called a
brushing scam. I don't know why it's called a brush use.
This has nothing to do with brushes. You know how,
when you read Amazon reviews, it says very purchases right
of course, so, so you know these people actually bought
the product, right, Well, it seems they may not have.
Speaker 4 (13:09):
Oh come on, ye, what can I tell you?
Speaker 3 (13:12):
You can't believe everything you read on the internet. Shock shock.
Uh So did you ever get a package that you
didn't order?
Speaker 4 (13:21):
Not me. I've had packages that never arrived.
Speaker 2 (13:24):
I've had packages that I had to reorder somehow it
got lost in shipping. At Amazon to their credit will
say your package seems to have been lost, and they.
Speaker 4 (13:35):
Will offer the option for a refund.
Speaker 2 (13:38):
But I haven't received short of someone just a driver
incorrectly placing my neighbor's package.
Speaker 4 (13:45):
Right right right.
Speaker 3 (13:47):
Okay. This is a whole new thing. Is you get
a package of something you didn't order. You go to
your orders and said, did I order this? It's not there,
it's not listed. This happened to me, and it was
particularly scary to me because it was some sort of
religious tracked thing sent to me from Amazon and I
(14:10):
didn't order it. I called Amazon. They said that just
keep it whatever, donate it to a library, do whatever
you want. You're not charged for it because it's not
on your account. What these people do is they use
the information that comes up in the breaches, so they
have your address, they have your name, and they send
(14:31):
it as a gift to you. Now that you think
that's kind of stupid. Why would you send your product
to people?
Speaker 4 (14:39):
Yeah, what's my endgame here?
Speaker 3 (14:41):
The endgame is they get to add reviews as a
verified purchase, and that's where the fake reviews look doubly
legit because it says verified purchase.
Speaker 2 (14:55):
So the scam is not necessarily duping you to take
your money. The scam is to do general customers, so
they will buy possibly fraudulent products.
Speaker 3 (15:08):
Right, so other people will buy products. I recommend if
this happens to you, if you get a dog toy
in the mail and you never ordered it or something,
notify Amazon. Let them know that it's happened, because then
they can keep an eye on that seller. If you don't,
they'll never know. I never thought of that this is
(15:32):
and actually it can you know, they can do brushing scams.
They can also email you for payment, and somebody who's
not familiar with how Amazon works will say, oh, I
have to send them money. There's all kinds of things
that could happen. If you didn't order it, you don't
have to return it. You're safe and report it to Amazon.
(15:58):
But there's also the identity thing. They could be using
your name and address for more than just sending you
stuff on Amazon, which verifies that you are you because
it arrives and the package isn't sent back.
Speaker 2 (16:14):
Marshall Collier, you're just making me even more apprehensive about
existing in this online marketplace. There's so many things to
worry about, but our data is so very valuable to
not only ourselves but anyone else out there, including would
be criminals. I got to run at this point, but
thank you Marshall for coming on this evening.
Speaker 4 (16:35):
You know, right before we go into this Labor Day weekend.
Speaker 2 (16:37):
I'm quite sure all of us may be doing a
little online purchasing, so this might be very valuable immediately.
Thank you for coming on tonight.
Speaker 3 (16:46):
Thanks and don't forget to set up your lists before
you go shopping, because just because it's on sale doesn't
mean you have to buy it.
Speaker 4 (16:52):
Oh can't we please just buy everything as we see it?
Speaker 1 (16:55):
Can't we?
Speaker 4 (16:55):
Please? Always? Please have a great weekend. Marcia, Bye bye.
Speaker 1 (17:01):
You're listening to Later with Moe Kelly on demand from
KFI AM six forty.
Speaker 5 (17:07):
We're back and we did not come to play buckle
up buttercups. Tens of thousands applied, but only nine of
the most talented barbecue cooks in America made the cut.
Speaker 6 (17:26):
I just hope this decision I made was a good one.
Speaker 4 (17:29):
Amen, sister.
Speaker 5 (17:30):
These cooks are here to show us that stuff. Yes,
and you won't believe what we have in store for them.
Speaker 3 (17:38):
Oh, I love a plot twist.
Speaker 4 (17:41):
We're serving up some tangy twists. I told y'all things
were gonna be different.
Speaker 6 (17:49):
What is going on?
Speaker 1 (17:50):
Mark?
Speaker 4 (17:51):
They'll either shine bright one you hit the jackpucker. This
is good. I thought I was going home for sure. KF.
Speaker 2 (17:58):
I am sixty later with Mo Kelly. We're live everywhere
on the iHeartRadio app. With the Labor Day weekend and
holiday barbecues upon us, it's time to get in that
last hurrah of summer. How better to do just that
than talk holiday barbecues with a fourth generation Texas pitmaster.
You may know Sloan Rinaldi from season three of Netflix's
(18:20):
Barbecue Showdown, which premiered on the fourth of July, and
she recently released her book of the same name, Barbecue Showdown,
featuring her thirteen challenge winning recipes as seen on the show.
That's not including her line of award winning barbecue sauces.
But right now, I'm pleased to welcome Ronaldi to Later
with Mo Kelly Sloane.
Speaker 4 (18:40):
A pleasure to have you on tonight. How are you doing, yo,
Mo Man?
Speaker 6 (18:44):
This is my pleasure, This is my pleasure to be
with you.
Speaker 2 (18:46):
I'm so happy I got to start with the obvious question.
How were you first exposed to grilling, barbecuing?
Speaker 4 (18:53):
However you want to characterize it?
Speaker 6 (18:55):
Okay, first of all, I would never say grilling. I
am strictly smoking barbecue.
Speaker 4 (19:00):
Then no, let's tell that on that us, tell us
why the distinction?
Speaker 6 (19:04):
Go ahead, The distinction is this, you grill hot dogs,
you grill hamburgers, right, you grill a steak, you smoke
a brisket, right, you smoke ribs. So that is the
distinction right there now. For myself, I am a four
generation pit master and did not enter the barbecue world
until about ten years ago. But it's just absolutely God given,
(19:24):
you know, blessing that I've been able to do what
I've been able to do a barbecue. I'm so very thankful.
Speaker 4 (19:30):
What makes one a pit master?
Speaker 2 (19:32):
I'm quite sure people have been doing something a long time.
It doesn't make you a master. Look I can, I've
walked my whole life. I wouldn't say I'm very good
at it. I don't have a great balance, you know
what I mean either. But but what makes you or
anyone else a master by definition?
Speaker 6 (19:49):
You know, that's a fantastic question. I was just speaking
with someone about that. For me, being the master of
your pit basically is to indicate that you have mastered
all type of fire apparatus. So it could be a
small offset pit, it could be a five hundred gallon
offset pit or a thousand gallon offset bit. It could
be a richissory smoker, it could be a green egg,
(20:12):
live fire table, all those elements, all live fire elements.
When you are the master of being able to control
their temperatures and create succulent melt in your mouth barbecue,
you are then a pit master, and it is always
best that someone else referred to you as a pitmaster first. Okay.
My feeling is that anyway, I would never and I
did not refer to myself as a pit master in
(20:34):
the beginning. I think that's something that you definitely earn.
Your chops improve yourself, right, so, and then barbecue a
pit master again indicates that you have mastered fire.
Speaker 2 (20:44):
I know, whenever I get in the car, or if
I should just turn on the radio and listen to
some other radio show, it's hard for me to listen
and not think as a radio personality, There's certain things
I'm going to hear. There's certain things I'm going to notice,
be it background production or four ground oration by the host.
Can you go to somebody's barbecue and not be at
(21:06):
least internally judgmental?
Speaker 6 (21:09):
Oh gosh. You know, for me myself, I am always
looking for great barbecue. And I'm in Houston and we've
kind of become the barbecue capital of Texas. So there's
like literally a solid thirty joints that I can go
to and know that when I walk in, I'm going
to have an incredibly consistent Number one experience going to
be same as the last time. The brisket is going
to be consistently done. All the other proteins insides are
(21:30):
the next level, and for me, that's the number one
what I'm looking for. So I don't go in and
really I'm not critiquing too much. I'm really enjoining the
experience and seeing what they've done differently, because there is
so much in Houston. We are the most divers city
in the nation now, right, So that means our culinary
scene is equally as diverse, and in turn, our barbecue
(21:51):
scene is diverse. So there is so much going on
in Houston barbecue, from Vietnamese influences to Creole Cajun influences
much like myself or South American. I mean, it's just
all over the place, Mediterranean influences. I mean, it's just incredible.
So I don't necessarily go in and thinking what could
I do better, what should they do better, or anything
(22:11):
like that. It's always about enjoy what they have done
and looking around it and taking it all in because
it is it's really it's a treat right now to
be a barbecue for sure.
Speaker 2 (22:20):
Now, I know there's a lot of competition within the
barbecue industry. I know that if I tell my friends
I'm going to Memphis, they say you got to go here,
or if I'm in Texas, they say you got to
go here, or in La you got to go there.
What really separates these barbecue places other than the obvious,
as far as maybe the Mediterranean influence of the other
(22:42):
culinary influences which probably come from different communities.
Speaker 6 (22:46):
Yeah, so Houston for me, and when anybody comes here,
number one, I'm going to tell them my go to
is gonna be Truth barbecue. So I'm sending people the
truth for a couple of reasons. Okay, number one, it's
going to be consistency. I'll always come back to that.
Consistency is king. So I'm said the truth that the
must go to a place in Houston because they are
doing Houston craft barbecue next level, so it's the best, right.
(23:07):
So for us, we feel that Texas Barbecue is a
standalone being that Memphis and Kansas City don't do brisket,
you know, so it's a more generated you know. I
mean they're into port. Well, we do both. We do
an incredible port and we do incredible brisket. So we've
kind of we're more I think, well rounded in barbecue.
(23:29):
Maybe that's what globally why Texas Barbecue is the phenomenon
it is. It's because it does encompass all cooking techniques
and styles and types of proteins. We're not limiting ourselves
at all, you know. So it's just what we're doing
is I think opening up a type of barbecue that
before people Traditionally it was very simple and it was
(23:51):
a craft that's well done. Now we're trying to elevate
all those techniques, everything from the sides, the desserts. We're
using premium ingredients where we're fining technique. We're being creative
and diverse, and we're just going for it. But always
coming back to the fact that unless it's consistent day
after day, that is not success. To be a top
ten barbecue joint in Houston and Texas is that every
(24:14):
day you have to have that same consistency. You can
lose your spot on that list.
Speaker 4 (24:18):
One off day, one off day, Wow.
Speaker 6 (24:22):
One off day.
Speaker 2 (24:23):
We're talking Sloan Ronaldi on basically the eve of the
Labor Day weekend. I wonder is there any type of understood,
unstated expectation that the Labor Day holiday is going to
have in a culinary sense, which is different from Fourth
of July or maybe Memorial Day weekend.
Speaker 6 (24:40):
Well, it's definitely the wrap up to the summer, and
I would say specifically, you know Labor Day, most people
like to take it a little easier. It may be
more grilling than smoking on Labor Day, you know, just
because of that, it is so labor in sense, you know,
I think folks like to really at that point, it's
the lastest wrap in the summer. Everyone knows that you're
(25:01):
going into the fall in the winter to be a
long time before you have another summer holiday. So it's
about enjoying your family and your friends, and that's when
grilling hot dogs, grilling hamburgers, that type of thing comes
into play. But smoking barbecue for the enthusiasts and the
die hard, I mean, they love to do it regardless.
They don't care how much work it goes into it.
And you're going to have those guys that the lucky
family and friends will be there and they get the
(25:22):
experience their brisket. But most people are going to take
it a little bit easier on Labor Day. But it's
always just been outside fired up any kind of pit, charcoal,
would whatever, and enjoying your family and friends. I think
that's what Labor Day specifically is about.
Speaker 2 (25:35):
If you're just tuning in. My guest right now on
the line is Sloan Ronaldo. You probably know her from
season three of Netflix is Barbecue Showdown or her book
of the same name Barbecue Showdown or her many award
winning barbecue sauces. Labor Day weekend is almost here, so
we got to get you ready for it. So there's
more with Sloan and here on Later with mo Kelly
in just a moment.
Speaker 1 (25:55):
You're listening to Later with Moe Kelly on demand from
kfi A.
Speaker 2 (26:01):
We're talking about barbecuing, We're talking about pit mastering, We're
talking about all the things that I really don't know
much about. And I love how my guest right now,
Sloan Naldi, is educating me and hopefully some other people
listening right now on the finer points of culinary cuisine
for this holiday weekend. Sloane Renaldi, you know from Netflix's
(26:21):
Barbecue Showdown. She has a recently released book of the
same name, and also she has a line of award
winning barbecue sauces.
Speaker 4 (26:30):
So Sloan, let me bring you back into this conversation.
Speaker 2 (26:32):
And I readily admit that it's okay for me not
to know because you are the expert and I'm not.
If you were to say, mo, I'm gonna knock your
socks off this Labor Day weekend, I need you to
sit in that chair over there, and I'm gonna cook
for you X, Y and Z.
Speaker 4 (26:51):
What would those items be?
Speaker 6 (26:53):
Okay, first, always so sorry, pride textas brisque. All right,
So I'm gonna give me some succulent melf in your mouth.
I'll risk it you'll never forget. Right. Then I'm gonna
take you to the next level. Man, I'm gonna give
you some incredible pork belly burn ins for us. We've
taken the pork belly, We've cubed them up, we've rubbed
them and binded them with mustard and then our creole
(27:14):
seasoning and then our creole rub on top of that.
We've smoked them. They've taken them off, we've braced them
for hours. We've taken them back on the pit. We've
glazed them, we've taken them back off from there, and
have rendered the most succulent bite of barbecue you will
ever have in your life. And one little burn in. Okay,
pork belly burn in. So that's two of the proteins
I'm doing for you, straight off the batman. You'll never
(27:35):
forget them. And then likely, I think one of my favors,
I'm gonna do my two stage sides. I'm gonna go
with core pudding right in our pentobanch with hammocks. Those
are my two quite essential Texas sides that will they
compliment each other very well, and I think we'll just
definitely knock your socks off.
Speaker 4 (27:52):
How do sides vary by location or region?
Speaker 6 (27:57):
Well, in Texas side and in craft barbecue have become
like almost the star. You know, you know what's given
when you go into a craft barbecue joint that you're
going to have incredible proteins. The beef is going to
be prime, the poultry, the seafood whatever, all that, the pork,
it's all going to be next level, natural and the best. Right,
(28:17):
So then it comes down to the sides. We've got
to a point where it is you can tell the
quality of a barbecue joint by the side. So they
are all premium ingrediants. They are all hand crafted in
their next level. So you may have a traditional side
that you've had all your life, but it tastes different now, right,
you've got caramelization involved. Like my baked beans are baked beans.
(28:40):
I mean it's simple, it's baked beans, right, Bacon, onion,
dark brown sugar and then all the other things, right,
and you combine them together. Well, where the magic happens
is between the third and the fourth hour of baking.
People put them in the oven for an hour, maybe
two even it's at three to four hours that you
have caramelization. Right, So the bacon is completely rendered, it's
(29:03):
not all flopping. You almost don't even see the bacon anymore. Actually,
all this left is the little pieces of fork, right,
because all the fat is completely rendered. So you have
completely rendered the cork, and you have caramelized the onion
and the brown sugar, and now you have got candied
baked beans. Okay, So it is those techniques. It is
taking that running baked bean and turning it into a
(29:24):
delicacy of baked beans. You know. So it's taken all
our sides and taking the next level, elevating everything premium ingredients,
premium product, and just refined technique.
Speaker 2 (29:35):
I know, when I was growing up, I would say
the household recipes were secret and they were only passed
on by oral tradition. Given with the influx of the
Internet and the popularity of being a pit master, is
it still mostly oral tradition or are there books tv
shows which are specifically designed to teach people the secrets
(29:58):
of the trade.
Speaker 6 (29:59):
Okay, for me, it was oral up until now. So
I actually I took those centuries old oral recipes that
had never been written down and I crafted them into
the recipes that you'll find in my Slim's cookbook Barbecue
showtout thirteen challenge winning recipes. The majority of those recipes
are centuries old family recipes, right that were orally given.
(30:20):
So I sat down, created them, got them into a
cookbook format and put and had made them available to everyone.
Speaker 5 (30:29):
Right.
Speaker 6 (30:29):
So also some of those recipes were created on the
fly that takes this Q Rodeo burger on set and
were challenged winning recipes. So you have a combination there.
There's the oral history that I just recently dropped into
a book form that's available for everyone, and then those
things that were done on the fly. Now, I think
traditionally it is this getting to a point when you
(30:49):
have someone that's like myself that comes to forts generation
that once you get to this sports generation and you're
wanting to pass it on to others, we're having to
write those things down. You know. I finally had to
write down Thanksgiving turkey dressing recipe for my niece. You
know every year I'm the one that has to make
dressing for everybody. Right well, now I had in order
to pass it down to Ali, I had to sit
(31:10):
down and figure it out, write it all out for
her to be able to do so. Now those things
that are going from oral to written, and it's a
way to preserve by history for sure.
Speaker 2 (31:19):
Slan Ronaldo, I've enjoyed this conversation with you. Let me
leave you with this question. I know that this is
your passion. I know that this is your vocation and
obviously also your invocation. I'm quite sure if I could
speak for you, that you were put here to do this.
But this is not the totality of who you are.
If you're just trying to get something to eat, if
(31:39):
you want to eat something, do you find yourself always
heuing back to what you do professionally or what are
your other culinary favorites or things that you enjoy.
Speaker 6 (31:49):
You know, I'm late to barbecue. It was not even
my go to as something I wanted to go eat
ever in my life until the last ten years. My
wife was always wanted to get barbecue or briskets specifically,
and I was like, no, that's not what I want,
and for me, my go to is the recreole cajin, right,
being from where I'm at, and I mean that's where
I live and die. I mean I'll take that every
(32:10):
day over anything else. And that's what I prefer to
cook in my own home. And then Italian, you know so,
and then at the end of that would be text
mex you know so. Those are the styles of food
I like to eat. And then again, if I'm going
out looking for barbecue, now, I'm looking for amazing barbecue.
Speaker 2 (32:27):
Absolutely well, okay, so you are a little bit judgment
Are you looking for amazing barbie?
Speaker 6 (32:32):
Yeah, yeah, it's amazing.
Speaker 4 (32:34):
That's true.
Speaker 6 (32:34):
I'm looking for amazing that's absolutely right.
Speaker 2 (32:36):
Well, you've ben parted some wisdom for everyone listening can
have some amazing barbecue this Labor Day weekend. Sloan Rinaldi
from season three of Netflix is Barbecue Showdown, which premiered
on the fourth of July, recently released her cookbook of
the same name, Barbecue Showdown thirteen challenge winning recipes as
also seen on the show, and that doesn't include her
line of award winning barbecue sauces. Very quickly, Sloan, how
(32:59):
can people We'll find you on social media and beyond.
Speaker 6 (33:03):
Yes, please go to texasq dot com. All roads lead
to me from there. All our links are there. IG.
You can find me my personal Sloan Ronaldi, Texas Q's
on IG, texasqu'es on Facebook and we'll asson. We have
our YouTube channel up and TikTok. So really, texasq dot
com is where you want to go. You can purchase
everything there and then find me from there as well.
Speaker 2 (33:23):
Thank you so much for coming on tonight and have
a wonderful Labor Day weekend you too.
Speaker 6 (33:28):
Thank you, Moe, you have a wonderful, safe holiday everyone.
Speaker 1 (33:31):
You're listening to Later with Moe Kelly on demand from
kf I AM six forty
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