May 26, 2023 • 5 mins
Need pointers on what to do this Memorial Weekend, then look no further.
Steve Harvey Morning Show Online: http://www.steveharveyfm.com/
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Well, Steven Tommy, you two are like the grilling experts
on the show, the barbecue experts on the show. So
Memorial Day is coming up, and I wanted you to
know if you guys had any tips for us.
Speaker 2 (00:14):
Pips for grilling, for grilling. Let me go.
Speaker 3 (00:16):
Let me go first. You've been cooking along that he
let me go first. This is what bothers me about
people grilling. Quit putting all that light of fluid on
your charcoal or your woods.
Speaker 2 (00:28):
That just drives me crazy.
Speaker 3 (00:31):
Do you realize your meat smells just like that light
of fluid. It tastes like that. Yeah, come on, man,
get you some wood. 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
(00:53):
of fluid. You don't put on that. That's that's one
of my tips right there. That's a pet peeve man.
Speaker 4 (00:57):
Eat okay, So let me just piggyback off that and
say to start your five.
Speaker 5 (01:04):
They sell, they sell.
Speaker 4 (01:06):
What Tommy's talking about is fire starters, wood starters.
Speaker 5 (01:10):
Weber little white chunks.
Speaker 4 (01:12):
They got matched sticks that burn naturally that you can
put on it. But they have these things that look
like coffee cans. They look like a big giant coffee mug.
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
(01:34):
the charcoal in the basin of your thing. You pour
the charcoal in this like big round pot and started
like that. Yes, it's gotta handle on it. 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 3 (01:51):
Okay, here's another people that people that are you.
Speaker 2 (01:54):
Know, amateurs, are grilling. They throw their chicken.
Speaker 3 (01:57):
On and then you think, twenty minutes later, your chicken
is yo, chicken ain't done.
Speaker 2 (02:04):
It long?
Speaker 5 (02:07):
Dang, surely grill and it's a sport.
Speaker 3 (02:11):
Oh and why are you talking while we talking about cooking?
Speaker 5 (02:15):
Why up trying to stay awake?
Speaker 2 (02:18):
Why it takes so long? We'll learn how to cook.
Be awake.
Speaker 5 (02:24):
Hell, the people come over your house and not leave
so much. If you can cook, you have bring something.
So listen.
Speaker 3 (02:31):
While you're cooking your chicken, keep flipping it and don't
be afraid the slice a piece and see what. Yeah,
if you see a little light red water, you need
to cook a little longer.
Speaker 2 (02:41):
That means there's still some blood in that.
Speaker 3 (02:43):
Keep cooking your chicken, keep flipping it, and keep cooking.
Speaker 2 (02:46):
That's all I'm asking.
Speaker 4 (02:47):
Look, man, grilling ain't no thing where you can leave
your meat for ten minutes and walk off somewhere.
Speaker 3 (02:52):
That ain't what it's some people going in the house.
Speaker 2 (02:55):
For thirty minutes.
Speaker 5 (02:56):
What did you know?
Speaker 4 (02:57):
You can't do that when you grilling. Grillings is sport,
it's an activity. You got to move that chicken to
the front, to the back.
Speaker 3 (03:06):
Go ahead, okay, okay, let's go back real quick.
Speaker 5 (03:09):
Yeah, go ahead and have one.
Speaker 2 (03:12):
Okay.
Speaker 6 (03:12):
I know nothing about grilling, and I think what you
guys are saying is great. If you add a barbecue,
please bring good ass plates.
Speaker 5 (03:21):
Okay.
Speaker 6 (03:21):
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 all right on the ground.
Speaker 3 (03:35):
Here, here's one quick. When I give back on the steak.
When you when you he said your charcoals, are you
eaving them?
Speaker 2 (03:41):
Out.
Speaker 3 (03:42):
You know when you get it, when you get it going.
But some of us like to have a real hot
side and then a warm side while you cook it.
Speaker 2 (03:49):
You understand.
Speaker 3 (03:50):
So 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 (03:57):
That's just one of my tips.
Speaker 4 (03:59):
Yeah, tip is I have the backside of my grill,
I put no.
Speaker 5 (04:05):
Charcoal back there.
Speaker 4 (04:07):
On the backside, I put none so you can move
some meat off that heat if it's cooking too fast.
Those are you gotta have? What time he is talking
about a cool spot on the grill, I put no
charcoal on the back.
Speaker 5 (04:22):
On the back and forth of the grill, I put
no charcoal exciting and you can set the money on.
Speaker 4 (04:28):
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 nuns picking as
there's people who.
Speaker 5 (04:39):
Care about this.
Speaker 2 (04:42):
For a plate though, y ain't nobody.
Speaker 5 (04:45):
Coming to your house eating no damn crock pot on
my morning.
Speaker 1 (04:48):
Gotta go coming up next you with today's prank phone
Right after this you're listening morning show
Well, Steven Tommy, you two are like the grilling experts
on the show, the barbecue experts on the show. So
Memorial Day is coming up, and I wanted you to
know if you guys had any tips for us.
Speaker 2 (00:14):
Pips for grilling, for grilling. Let me go.
Speaker 3 (00:16):
Let me go first. You've been cooking along that he
let me go first. This is what bothers me about
people grilling. Quit putting all that light of fluid on
your charcoal or your woods.
Speaker 2 (00:28):
That just drives me crazy.
Speaker 3 (00:31):
Do you realize your meat smells just like that light
of fluid. It tastes like that. Yeah, come on, man,
get you some wood. 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
(00:53):
of fluid. You don't put on that. That's that's one
of my tips right there. That's a pet peeve man.
Speaker 4 (00:57):
Eat okay, So let me just piggyback off that and
say to start your five.
Speaker 5 (01:04):
They sell, they sell.
Speaker 4 (01:06):
What Tommy's talking about is fire starters, wood starters.
Speaker 5 (01:10):
Weber little white chunks.
Speaker 4 (01:12):
They got matched sticks that burn naturally that you can
put on it. But they have these things that look
like coffee cans. They look like a big giant coffee mug.
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
(01:34):
the charcoal in the basin of your thing. You pour
the charcoal in this like big round pot and started
like that. Yes, it's gotta handle on it. 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 3 (01:51):
Okay, here's another people that people that are you.
Speaker 2 (01:54):
Know, amateurs, are grilling. They throw their chicken.
Speaker 3 (01:57):
On and then you think, twenty minutes later, your chicken
is yo, chicken ain't done.
Speaker 2 (02:04):
It long?
Speaker 5 (02:07):
Dang, surely grill and it's a sport.
Speaker 3 (02:11):
Oh and why are you talking while we talking about cooking?
Speaker 5 (02:15):
Why up trying to stay awake?
Speaker 2 (02:18):
Why it takes so long? We'll learn how to cook.
Be awake.
Speaker 5 (02:24):
Hell, the people come over your house and not leave
so much. If you can cook, you have bring something.
So listen.
Speaker 3 (02:31):
While you're cooking your chicken, keep flipping it and don't
be afraid the slice a piece and see what. Yeah,
if you see a little light red water, you need
to cook a little longer.
Speaker 2 (02:41):
That means there's still some blood in that.
Speaker 3 (02:43):
Keep cooking your chicken, keep flipping it, and keep cooking.
Speaker 2 (02:46):
That's all I'm asking.
Speaker 4 (02:47):
Look, man, grilling ain't no thing where you can leave
your meat for ten minutes and walk off somewhere.
Speaker 3 (02:52):
That ain't what it's some people going in the house.
Speaker 2 (02:55):
For thirty minutes.
Speaker 5 (02:56):
What did you know?
Speaker 4 (02:57):
You can't do that when you grilling. Grillings is sport,
it's an activity. You got to move that chicken to
the front, to the back.
Speaker 3 (03:06):
Go ahead, okay, okay, let's go back real quick.
Speaker 5 (03:09):
Yeah, go ahead and have one.
Speaker 2 (03:12):
Okay.
Speaker 6 (03:12):
I know nothing about grilling, and I think what you
guys are saying is great. If you add a barbecue,
please bring good ass plates.
Speaker 5 (03:21):
Okay.
Speaker 6 (03:21):
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 all right on the ground.
Speaker 3 (03:35):
Here, here's one quick. When I give back on the steak.
When you when you he said your charcoals, are you
eaving them?
Speaker 2 (03:41):
Out.
Speaker 3 (03:42):
You know when you get it, when you get it going.
But some of us like to have a real hot
side and then a warm side while you cook it.
Speaker 2 (03:49):
You understand.
Speaker 3 (03:50):
So 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 (03:57):
That's just one of my tips.
Speaker 4 (03:59):
Yeah, tip is I have the backside of my grill,
I put no.
Speaker 5 (04:05):
Charcoal back there.
Speaker 4 (04:07):
On the backside, I put none so you can move
some meat off that heat if it's cooking too fast.
Those are you gotta have? What time he is talking
about a cool spot on the grill, I put no
charcoal on the back.
Speaker 5 (04:22):
On the back and forth of the grill, I put
no charcoal exciting and you can set the money on.
Speaker 4 (04:28):
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 nuns picking as
there's people who.
Speaker 5 (04:39):
Care about this.
Speaker 2 (04:42):
For a plate though, y ain't nobody.
Speaker 5 (04:45):
Coming to your house eating no damn crock pot on
my morning.
Speaker 1 (04:48):
Gotta go coming up next you with today's prank phone
Right after this you're listening morning show
Hosts And Creators
Steve Harvey
Shirley Strawberry
Thomas "Nephew Tommy" Miles
Carla Ferrell
Kier "Junior" Spates
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