May 28, 2024 • 7 mins
Brian Baumgartner talks new BBQ cookbook, podcast and more!
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Episode Transcript
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Speaker 1 (00:00):
Real fun with Mario. A little bit.
Speaker 2 (00:03):
So bo Mario Lopez don't even know on zoom from
the office actor and author Brian Bombgardner. Welcome to the show Man.
Speaker 1 (00:09):
How you been. I am fantastic. How are you, Mario?
Speaker 2 (00:13):
I'm well, I'm well. Thank you always nice to see you.
Congratulations on the new cookbook. Got it right here, seriously
good barbecue. I love me some barbecue. And last time
we spoke, we were talking about chili.
Speaker 1 (00:31):
I also like chili, Yes, but was.
Speaker 2 (00:34):
This a natural transition or you've just been a big
barbecue guy.
Speaker 3 (00:39):
I've actually saw. I'm originally from Georgia, so barbecue is
more me. You know, chili. The whole chili thing started.
I don't know if you ever heard there was an
incident that happened with me and chili a number of
years ago. Yes, that's where that started. But I never
really made it a barbecue grilling. I mean, when I'm home,
(01:00):
I'm on the road a lot of fact.
Speaker 1 (01:01):
Right now, I'm in New York.
Speaker 3 (01:02):
By the way, it's ninety degrees here with a humidity
of ninety five percent.
Speaker 2 (01:05):
Oh my gosh, I was there last week.
Speaker 1 (01:07):
It was freezing.
Speaker 2 (01:08):
I can't believe that it was literally freezing and there
was raining and the oh gosh.
Speaker 1 (01:13):
Yeah, well neither our ideal when you're in the city.
Speaker 3 (01:16):
But yeah, when I'm home four or five nights a week,
I'm out at the grill or at the smoker doing stuff.
I love it. It clears my mind. I've been doing
it forever, and so this is more. This is more me.
This is like kind of a passion project for me.
And had the opportunity to find some amazing chefs contribute
(01:36):
some recipes. There's a bunch of my tips in there,
tips from them, so it's it's been really fun.
Speaker 2 (01:43):
You have over one hundred recipes, which is which is
pretty awesome. You know, my jiu jitsu professor, this is
sort of a item competes in barbecue competitions.
Speaker 1 (01:54):
Ah, yes, this is a thing.
Speaker 2 (01:56):
This is a whole thing, and he goes all over
the country feeding and barbie.
Speaker 1 (02:00):
It's the weirdest the.
Speaker 2 (02:03):
Combo to prevent black belt. He's got a black belt
and barbecue too because it's delicious. But with the smoking,
you got to get up at three in the morning
and you it's a whole thing. It's like an art
form right there. So I was very impressed with the
amount of work that goes into it. Now, I'm sure
bias you say from Georgia, would you say Atlanta has
(02:25):
the best barbecue? Kansas City, Memphis, Who's got the best barbecue?
Speaker 1 (02:30):
Texas? Yeah, I mean yeah.
Speaker 3 (02:32):
We talked about that a lot in the book. And
then you have you have all the ones you just mentioned,
plus like South Carolina, which is like much more like
vinegar mustard based stuff that they have going on there
in the Carolina. So we talked quite a bit about
that and different methods and spices and sauces that are
specific to every region. You know, for me, it's for me,
(02:57):
it's hard to beat great Texas barbecue.
Speaker 1 (02:59):
And I went a school in Texas.
Speaker 3 (03:02):
Uh, I went to college in Texas actually, so you know,
I've had a lot more of that than.
Speaker 1 (03:08):
Say Kansas City or Memphis.
Speaker 3 (03:11):
But yeah, I mean, so that's that's one of the
things that we talk about in the book and what
what makes what makes them the recipe specific to the regions.
Speaker 2 (03:21):
This is so random, but I was in Detroit, of
all places, and I had a dry rub barbecue raves.
It was out of this world. I asked, I asked.
Speaker 1 (03:30):
To meet the chef.
Speaker 2 (03:31):
He gave me his the hold. It was incredible.
Speaker 1 (03:34):
The drive rubs are really good too. Is a fan?
Well yeah, I mean that's the thing. I'm gonna be honest.
Speaker 3 (03:39):
Part of what when I was growing up, it was
about going to University of Georgia football games and that tailgating,
that community, like it just brings back like such like
truly like warm, fuzzy feelings for me.
Speaker 1 (03:53):
But here's the thing. A lot of times it's about
the sauce.
Speaker 3 (03:57):
For people, Like like you could cook a shoe and
put it in like great sauce and it's like this
is amazing.
Speaker 1 (04:05):
But the drop.
Speaker 3 (04:07):
Yes, one of the things that I talked about in
the book is, you know, I haven't bought food at
a grocery store or meat sorry sorry, meat at a
grocery store in a long time.
Speaker 1 (04:19):
For me.
Speaker 3 (04:20):
You don't have to do it. It's not it's not
a money thing. You don't have to cook meat every
night of the week or whatever. But like going to
a butcher that is serving the meat from farms, you
know you can say this came from here, and you
know that it's it's being there, being responsibly raised. It
(04:40):
makes the meat taste different. It really does. And so
buying high quality meat and then what you said, like
a great rub, you don't have to drown the thing
in sauce like it is truly delicious. I'm glad you
found that, because that's that's right. It's a it's well,
it's about the rub. It's always about it.
Speaker 2 (05:01):
It's always about the rub. It's always about the now,
am I reading this correctly? You you've even got a
recipe for elote?
Speaker 1 (05:08):
Yes, why I do? I just made it.
Speaker 3 (05:15):
Uh, it's it's available on essentially whatever social media you're on,
my Instagram and my TikTok. I actually filmed, uh making
a lot and uh, you know, I had some people over.
We then cut it all. I know you're not supposed
to do that, but cut it all off, made a
big bowl of it and served it. And I'm telling you,
(05:36):
we had we had kids there who are like twelve
thirteen years old and they were like, mom, this warn
is unbelievable.
Speaker 2 (05:46):
So yes, I'm like to do it because growing up
we had it and we put butter on it, of course,
then we put mayonnaise, then we put page on cheese,
then we put chili.
Speaker 1 (05:56):
That's the next thing.
Speaker 2 (05:56):
A way to eat a lot and.
Speaker 1 (05:57):
It's so good. Yeah, yeah, yeah, yeah, no, it's no.
Speaker 3 (06:01):
And I do and I make the sauce to put
on it and nice kind of tell people the order
in which to do it. And yeah, it's no, it's delicious.
Speaker 2 (06:09):
Well, congratulations, I'm taking this book home. Thank you very much.
You're welcome your podcasts off the Beat. Who have you
been talking to and what have you been talking about.
Speaker 3 (06:21):
Well, I've just talked to your buddy not too long ago,
Mark Paul MPG. I talked to him for it. Had
a great conversation with Blake Griffin very recently. We talked
some NBA playoff basketball. But you know, we mostly are
focused on people in entertainment. We do some sports and
(06:45):
music here and there as well, but you know, look,
they're just it's I when I it is my favorite
part of the week. I get to have an hour,
hour and fifteen minute conversation with people whose work I
admire or that I've worked with before, or getting to know.
Speaker 1 (07:04):
I love, love love.
Speaker 3 (07:08):
Doing that show and the conversations I've had, you know,
from my old friends Steve Carell and Krazinski and Jenni
Fisher and all of them to now Eric stone Street
and Wendy Mallick and John Ham and and we got
to have you on there. Hey, I don't know, maybe
you're maybe you're dodging me. I have to figure that one.
Speaker 2 (07:29):
I feel like that was a sympathy invite, but I'll
take it.
Speaker 1 (07:31):
Thank you very much.
Speaker 2 (07:33):
I'd love to go, but only if we can eat
ribs and talk at the same time. Perfect done, Okay, good,
very good. Always good talking to you, buddy. Listen. Pick
up the seriously good Barbecue Cookbook wherever you get books, Bryan,
thanks for hanging out.
Speaker 1 (07:49):
Thank you man, see you soon, I hope.
Speaker 2 (07:51):
Okay, you got it, but take care, all right, all right,
thanks man.
Speaker 1 (07:56):
With Mario Lopez
Real fun with Mario. A little bit.
Speaker 2 (00:03):
So bo Mario Lopez don't even know on zoom from
the office actor and author Brian Bombgardner. Welcome to the show Man.
Speaker 1 (00:09):
How you been. I am fantastic. How are you, Mario?
Speaker 2 (00:13):
I'm well, I'm well. Thank you always nice to see you.
Congratulations on the new cookbook. Got it right here, seriously
good barbecue. I love me some barbecue. And last time
we spoke, we were talking about chili.
Speaker 1 (00:31):
I also like chili, Yes, but was.
Speaker 2 (00:34):
This a natural transition or you've just been a big
barbecue guy.
Speaker 3 (00:39):
I've actually saw. I'm originally from Georgia, so barbecue is
more me. You know, chili. The whole chili thing started.
I don't know if you ever heard there was an
incident that happened with me and chili a number of
years ago. Yes, that's where that started. But I never
really made it a barbecue grilling. I mean, when I'm home,
(01:00):
I'm on the road a lot of fact.
Speaker 1 (01:01):
Right now, I'm in New York.
Speaker 3 (01:02):
By the way, it's ninety degrees here with a humidity
of ninety five percent.
Speaker 2 (01:05):
Oh my gosh, I was there last week.
Speaker 1 (01:07):
It was freezing.
Speaker 2 (01:08):
I can't believe that it was literally freezing and there
was raining and the oh gosh.
Speaker 1 (01:13):
Yeah, well neither our ideal when you're in the city.
Speaker 3 (01:16):
But yeah, when I'm home four or five nights a week,
I'm out at the grill or at the smoker doing stuff.
I love it. It clears my mind. I've been doing
it forever, and so this is more. This is more me.
This is like kind of a passion project for me.
And had the opportunity to find some amazing chefs contribute
(01:36):
some recipes. There's a bunch of my tips in there,
tips from them, so it's it's been really fun.
Speaker 2 (01:43):
You have over one hundred recipes, which is which is
pretty awesome. You know, my jiu jitsu professor, this is
sort of a item competes in barbecue competitions.
Speaker 1 (01:54):
Ah, yes, this is a thing.
Speaker 2 (01:56):
This is a whole thing, and he goes all over
the country feeding and barbie.
Speaker 1 (02:00):
It's the weirdest the.
Speaker 2 (02:03):
Combo to prevent black belt. He's got a black belt
and barbecue too because it's delicious. But with the smoking,
you got to get up at three in the morning
and you it's a whole thing. It's like an art
form right there. So I was very impressed with the
amount of work that goes into it. Now, I'm sure
bias you say from Georgia, would you say Atlanta has
(02:25):
the best barbecue? Kansas City, Memphis, Who's got the best barbecue?
Speaker 1 (02:30):
Texas? Yeah, I mean yeah.
Speaker 3 (02:32):
We talked about that a lot in the book. And
then you have you have all the ones you just mentioned,
plus like South Carolina, which is like much more like
vinegar mustard based stuff that they have going on there
in the Carolina. So we talked quite a bit about
that and different methods and spices and sauces that are
specific to every region. You know, for me, it's for me,
(02:57):
it's hard to beat great Texas barbecue.
Speaker 1 (02:59):
And I went a school in Texas.
Speaker 3 (03:02):
Uh, I went to college in Texas actually, so you know,
I've had a lot more of that than.
Speaker 1 (03:08):
Say Kansas City or Memphis.
Speaker 3 (03:11):
But yeah, I mean, so that's that's one of the
things that we talk about in the book and what
what makes what makes them the recipe specific to the regions.
Speaker 2 (03:21):
This is so random, but I was in Detroit, of
all places, and I had a dry rub barbecue raves.
It was out of this world. I asked, I asked.
Speaker 1 (03:30):
To meet the chef.
Speaker 2 (03:31):
He gave me his the hold. It was incredible.
Speaker 1 (03:34):
The drive rubs are really good too. Is a fan?
Well yeah, I mean that's the thing. I'm gonna be honest.
Speaker 3 (03:39):
Part of what when I was growing up, it was
about going to University of Georgia football games and that tailgating,
that community, like it just brings back like such like
truly like warm, fuzzy feelings for me.
Speaker 1 (03:53):
But here's the thing. A lot of times it's about
the sauce.
Speaker 3 (03:57):
For people, Like like you could cook a shoe and
put it in like great sauce and it's like this
is amazing.
Speaker 1 (04:05):
But the drop.
Speaker 3 (04:07):
Yes, one of the things that I talked about in
the book is, you know, I haven't bought food at
a grocery store or meat sorry sorry, meat at a
grocery store in a long time.
Speaker 1 (04:19):
For me.
Speaker 3 (04:20):
You don't have to do it. It's not it's not
a money thing. You don't have to cook meat every
night of the week or whatever. But like going to
a butcher that is serving the meat from farms, you
know you can say this came from here, and you
know that it's it's being there, being responsibly raised. It
(04:40):
makes the meat taste different. It really does. And so
buying high quality meat and then what you said, like
a great rub, you don't have to drown the thing
in sauce like it is truly delicious. I'm glad you
found that, because that's that's right. It's a it's well,
it's about the rub. It's always about it.
Speaker 2 (05:01):
It's always about the rub. It's always about the now,
am I reading this correctly? You you've even got a
recipe for elote?
Speaker 1 (05:08):
Yes, why I do? I just made it.
Speaker 3 (05:15):
Uh, it's it's available on essentially whatever social media you're on,
my Instagram and my TikTok. I actually filmed, uh making
a lot and uh, you know, I had some people over.
We then cut it all. I know you're not supposed
to do that, but cut it all off, made a
big bowl of it and served it. And I'm telling you,
(05:36):
we had we had kids there who are like twelve
thirteen years old and they were like, mom, this warn
is unbelievable.
Speaker 2 (05:46):
So yes, I'm like to do it because growing up
we had it and we put butter on it, of course,
then we put mayonnaise, then we put page on cheese,
then we put chili.
Speaker 1 (05:56):
That's the next thing.
Speaker 2 (05:56):
A way to eat a lot and.
Speaker 1 (05:57):
It's so good. Yeah, yeah, yeah, yeah, no, it's no.
Speaker 3 (06:01):
And I do and I make the sauce to put
on it and nice kind of tell people the order
in which to do it. And yeah, it's no, it's delicious.
Speaker 2 (06:09):
Well, congratulations, I'm taking this book home. Thank you very much.
You're welcome your podcasts off the Beat. Who have you
been talking to and what have you been talking about.
Speaker 3 (06:21):
Well, I've just talked to your buddy not too long ago,
Mark Paul MPG. I talked to him for it. Had
a great conversation with Blake Griffin very recently. We talked
some NBA playoff basketball. But you know, we mostly are
focused on people in entertainment. We do some sports and
(06:45):
music here and there as well, but you know, look,
they're just it's I when I it is my favorite
part of the week. I get to have an hour,
hour and fifteen minute conversation with people whose work I
admire or that I've worked with before, or getting to know.
Speaker 1 (07:04):
I love, love love.
Speaker 3 (07:08):
Doing that show and the conversations I've had, you know,
from my old friends Steve Carell and Krazinski and Jenni
Fisher and all of them to now Eric stone Street
and Wendy Mallick and John Ham and and we got
to have you on there. Hey, I don't know, maybe
you're maybe you're dodging me. I have to figure that one.
Speaker 2 (07:29):
I feel like that was a sympathy invite, but I'll
take it.
Speaker 1 (07:31):
Thank you very much.
Speaker 2 (07:33):
I'd love to go, but only if we can eat
ribs and talk at the same time. Perfect done, Okay, good,
very good. Always good talking to you, buddy. Listen. Pick
up the seriously good Barbecue Cookbook wherever you get books, Bryan,
thanks for hanging out.
Speaker 1 (07:49):
Thank you man, see you soon, I hope.
Speaker 2 (07:51):
Okay, you got it, but take care, all right, all right,
thanks man.
Speaker 1 (07:56):
With Mario Lopez
Host
Mario Lopez
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