May 24, 2025 • 30 mins
This week on The Fork Report, Neil Saavedra fires up the grill and drops his Technique of the Week—perfectly grilled ribs. From essential cleaning tips to prep work, seasoning secrets, and the all-important internal temperature sweet spot, Neil walks you through the rib game like a true pitmaster. Learn why indirect heat is your best friend and how to avoid the rookie mistakes that ruin a good rack.
Then, step back in time and Dine Like Walt as Neil explores the rich history and unforgettable flavors of Tam O’ Shanter, the legendary Scottish steakhouse in Los Angeles where Walt Disney himself dined. Plus, a fresh twist on get-togethers: the No-Cook Potluck. It’s all about showing up with your favorite store-bought, ready-to-serve dish and sharing the food love—no stove or oven required.
Whether you're a backyard BBQ enthusiast or just hungry for food stories, this episode delivers deliciously.
Then, step back in time and Dine Like Walt as Neil explores the rich history and unforgettable flavors of Tam O’ Shanter, the legendary Scottish steakhouse in Los Angeles where Walt Disney himself dined. Plus, a fresh twist on get-togethers: the No-Cook Potluck. It’s all about showing up with your favorite store-bought, ready-to-serve dish and sharing the food love—no stove or oven required.
Whether you're a backyard BBQ enthusiast or just hungry for food stories, this episode delivers deliciously.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Niel Sevedre. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app. Hey,
happy Saturday to you. I hope you are having a
thoughtful but wonderful Memorial Day weekend. I will be with
you on Monday, sitting in with the morning crew as
handle will have the day off. But let us remember,
(00:20):
you know they it's not to be somber these type
of observations like Memorial Day, because the payment is for
us to be able to live right, to have the freedoms.
So celebrating time and your freedoms and grilling or coming
(00:45):
together with people. I personally don't think there's anything wrong
with that. I think that's part, you know, when people
give their life for something that means you should live yours,
not somehow squelch your life. But certainly I would love
to at the beginning of the show to remind us
(01:06):
that Memorial Day is for the men and women that
have put themselves selflessly behind the enemy lines and to
do what many of us could interwant it maybe to
protect our freedoms, and that is above all things. Even
(01:27):
in scripture it says the greatest love of all is
someone who would lay down their life for another and
the power in that is not lost on this program.
But we will continue to do what we always do,
and that is to celebrate life and celebrate food today
and the fact that people will be getting outside, will
be grilling and eating and living in honor and respect
(01:51):
towards those that gave their lives for our freedoms. And
one of the things I get asked a lot, especially
when it comes to grilling, there's an intimidation factor of ribs.
So I thought I'd give a very simple and basic
rib outline today for technique of the week, as it
might be something you want to do this weekend, it
(02:14):
being a long weekend and all I love ribs. Now,
there's two different things between you know, you cook and
ribs at home and let's say competition style ribs. Competition
style ribs are cooked a little differently. So when I've
had the pleasure to judge at a barbecue contest or
(02:35):
something like that, they don't do you know what a
lot of people say, like, oh, it's falling off the
bone goodness and delicious and tender. That would be a
no no. In competition style ribs. You want them stuck
to the bone. You want to have a perfect indentation
(02:56):
of where your teeth bite in and pull that meat
from the bone and it's still stuck to the bone. Now,
this we're going to talk a little differently because I
have found that most people when they cook them at home,
don't really go for or even want a competition competition
style rib. They want slightly overcooked ribs which pull from
(03:20):
the bone. So that's kind of what I'll be talking about,
because hey, the reality is this is the way you
want them. You're probably not going to be a contestant anywhere.
So just getting to a place where you're cooking and
grilling some pork ribs to like. Another thing is I'm
not going to get into smoking or any of those
things because I'm going to assume the vast majority of
(03:40):
you listening are really, you know, have a gas grill,
and that's going to be your focus and this will
work great on that. So grilling pork ribs is just
that we're not going for barbecue, super low and slow barbecue,
but we'll go lower and lower than typical grilling, which
(04:02):
is high heat, getting that carmelization, cooking them quickly, and
getting them off, So we'll stay away from the smokers,
the wood chips and all that for right now, and
we'll just go to non stress, simple but delicious, and
you can do it with your gas grill. Just make sure,
as always if you're running from a pro pain tank
(04:25):
that it is full. A couple of ways to test
that is well, you could lift it up and shake
it and see there they do make little magnetic things.
It will tell where the meter is as well. One
way to do this is you could disconnect it, bring
it out, and pour hot water on the outside of it,
(04:47):
and when you run your hand the metal that does
not have propane up against it will be warm because
it's warm it has been warmed through by the hot water,
whereas the area that it does have propane will remain
cool because it will dissipate that heat. So you can
tell by where it goes from warm to cold. That's
(05:07):
about the line as to where it's filled. So once
you got all that stuff out of the way and
you're ready to go, well, then get ready to go.
You want to prep your ribs. So for this basic layout,
what you're going to look for is you're going to
look for baby back ribs or Saint Louis style will
(05:29):
work as well, if that's if you prefer. Some people
go by one name and the other. A dry rub. Now,
a dry rub is a spice mix that is good
for pork. In this case, it could be store bought.
I'll give you an easy homemade version in just a
little bit. You want unsweetened apple juice. This is going
(05:51):
to add moisture without adding extra sugar sugar burns. Keep
in mind, so people that put their barbecue sauce on
too early, they'll find that it burns. The sugar burns
and then it makes it a nasty taste. In this case,
unsweetened apple juice, orange marmalade, and I love this. You
(06:13):
can use peach or applecot preserves as well, but this
is you're gonna make a glaze for later in the process.
Apple cide or vinegar. This adds a little bit of
tang also tenderness. And then a large disposable aluminum tray
that's just to make clean up a little easier. You
can find those at the grocery store, similar to what
(06:34):
you find you know around like a roasting you know ten,
but it doesn't have to be that big. All right,
So you're gonna need about an hour and a half
or so, plus a little bit for resting times. But
you want to get the ribs. You're gonna take them
out of the package and you're gonna you're gonna pat
(06:54):
them dry. Part of the process here is you know,
prepping the to be to be perfect for this grilling process.
You want to pull up, pull off that thin shiny
membrane on the back of the ribs. They call that silver,
the silver skin that pull that part off that is
(07:19):
chewy and nasty and not going to do anything for you.
It's not going to help the ribs stay moist. It's
not going to do anything it brings anything good. It's tough, chewy.
Then you want to rub them with your favorite dry rub.
Now again, this is not a sauce. It is a
dry rub. I'll break that down when we come back.
(07:40):
We'll talk a little bit more about that and getting
them up on that the grill, but also not taking
them to the temperature you think want to take them
because they're pork. I'll explain that when we come back.
Speaker 2 (07:53):
You're listening to the Fork Report with Nil Savedra on
demand from kf I, A m six forty.
Speaker 1 (08:00):
Your friendly neighborhood for reporter hanging out with you this
Saturday for the elongated Memorial Day weekend, although I will
be working on Monday with the morning crew. Bill Handle
has the day off, but we will infotain you as necessary.
Trying to think of some things that would be fun
and different on the program for Monday, because it is
(08:22):
a day off for most. We continue to tip our
hat and be thoughtful about this weekend and those that
have given their lives for us to be able to
enjoy it this weekend. Talking about ribs, a very simple
recipe and grilling technique. This is not your competition style
rib This is not smoking or any of those things.
(08:46):
This is just a basic you can throw it on
your gas grill and enjoy yourself. So prepping the ribs,
we already got into getting rid of the silver skin there,
pulling that off, brain, getting that off, and then putting
the rub on low and slow. Yes, but it's not
(09:07):
as low and slow as you can go if you
are smoking it. So you want the heat to meet
medium blow and you're gonna cook for about one to
two hours. You're looking for an internal temp. Now I
know Normally, when you're cooking pork, you go to one
(09:28):
forty five. That's when you know it's safe. However, if
you want these ultra tender that kind of melt in
your mouth texture, you're going to go hotter and more done.
You're going to look for an internal temperature of about eight
one eighty to one ninety. Now, again this is not
competition style where you want to be able to see
(09:52):
your teeth bite into the meat but they still stick
to the bone. This is kind of what people expect,
that kind of pulling away from the bone style, and
that's what we're focusing on. You're going to use indirect heat, Okay.
That means you don't want the ribs placed on top
of the heat. You want the heat to warm the
(10:13):
area around them, but not cook directly underneath them. So,
depending on your burner system, let's say you have three burners,
three burner areas, which is what I have in mind,
I would leave the middle one completely off and then
put the flank, the left and the right with low
(10:34):
to medium heat, and that's what's going to give you, you know,
that slower and lower process there, and that's what's going
to give you that tender rib So your gas grille,
you're going to set it to a ground three hundred
and three hundred is kind of what you're looking for.
(10:55):
You don't want to go any hotter than that. You
don't need to go any lower than that. Although you
could have a clean grate. You want to oil them
up a little bit from you so it doesn't stick
to the ribs. And again that indirect heat is what
you're going to do. So you put foil covered tray
(11:15):
of ribs on the grill over indirect heat, close the lid,
and you let them cook for about an hour, maybe
up to two hours, depending on the grill thickness of
the ribs, that kind of thing. Use a thermometer you
want to check, aiming for one hundred and eighty to
one hundred and ninety degrees, like I said, in the
thickest part of the meat. And I know normally that
(11:36):
would be way too overcooked. But this process is going
to get you where you want to go. In a
small pot, you want to mix the orange marmalade, some
apple cide or vinegar over medium heat until smooth and bubbly.
It takes just a couple of minutes. You remove the
ribs from the pan. You place them directly on the
grill at this point still over low heat, and you
(11:57):
brush that glaze on close thera and cook for another
five minute minutes. You repeat one more time with that glaze.
That'll thicken up and caramelize in all that great goodness,
and then you let them rest. It's pretty pretty simple.
So again, one rack of baby back pork ribs, cup
(12:21):
pork seasoning rub. This could be over the counter. I'll
give you a really quick recipe in a sect. One
cup of unsweetened apple juice, one large disposable aluminum tray,
aluminum foil, half cup of orange marmalade, a quarter cup
of apple cider vinegar. So you remove that baby back
pork ribs from the packaging, padded dry paper towel, spray
(12:45):
the aluminum pan with nonstick cooking spray, or you can
rub with oil. Place the ribs into the pan, remove
that silver skin off there, and from the back side
of the ribs, you sprinkle some of that half cup
pork seasoning rub onto the ribs, and you want to
rub it, I mean seriously, you want to rub that
in really get it in there every nook and granny,
(13:10):
and if it makes it easier, you cut the rack
of ribs in half that you know uh is easier
for you to handle, flip the ribs over, you seison
the other side. Rule of thumb with rub is however
much naturally sticks to the rib is enough. Whatever falls
off after rub rubbing can be discarded. And then you
(13:31):
pour one cup of that unsweetened apple juice into the
bottom of the large disposable aluminum tray. You cover the
pan with aluminum foil and you place in the fridge
until your grill is ready. Heat that grill, get it
to three hundred. Maintain this temperature through the cooking process.
You don't want them to cook too fast. And you
(13:53):
get them up to one ninety and you make that
that glaze and you'll be good to go. As far
is a homemade pork seasoning rub, this is simple. Half
cup brown sugar, quarter cup smoked paprika, one tablespoon coarse
ground black pepper, one tablespoon kosher salt, one tablespoon chili powder,
(14:15):
one tablespoon garlic powder, one tablespoon onion powder, and one
teaspoon of cay an and you're good to go. So
enjoy and let me know how it goes.
Speaker 2 (14:29):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI.
Speaker 1 (14:34):
A six enjoyful, enjoyable Memorial Day weekend. It is long
for some of you, not for others. I'm already seeing
folks on social media saying that they're working and are
very kind day They're happy. I will be on Monday
in the bill handle seat, so the morning crew will
(14:55):
be there and will be there. Amy will be there,
Cono is going to be there. We'll have a good time.
So join me at six a m. Then after wake
up call with Amy King starting at five. I'm thrilled
to do it. I'm always honored to be behind this mic.
I mean really, if I think about it too much,
it will make me weep that I get to do
(15:16):
this and hang out with you every single Saturday. We
have this time to just kind of shake off the
heaviness of the week and celebrate food and I dig that.
If you want to connect on social media, I invite
you to. I have a good time connecting with you
folks there. So you can find me at Fork Reporter
at Fork Reporter on Instagram. That's where I am the most.
(15:37):
You can find me on Threads and X and everything
else at the same at Fork Reporter, and then my
new venture, which is I don't know, I guess a
little more personal in the sense. It's some of the
stuff that I do off the air with arts, with design,
with electronics, replica, prop making, three D printing, laser cutting,
(16:01):
stuff like that that I really love doing and sharing
with like minded people. Are just people who are fans
of that. You can join me there on Instagram as well.
At Savco Industries. It's saav CEO Industries at Savco Industries
and I just put stuff up there that is stuff
(16:23):
I'm working on, little toys that I build for my
eight year old boy, projects that I'm working on myself.
I still do some design work and some stuff outside
of the you know what I do here, So join
me there, won't you? All right? Something very cool and
another love that you'll see popping up at my save
coo Industries instagram is my love for Walt Disney, an
(16:49):
intense man of great focus and passion and is one
of those people that comes up a lot in my
life mentally when it comes to philosophy and stick to
a niffs and just believing in the unbelievable sometimes and
really just saying, hey, if it can be thought of,
it can be done. You just have to find a way.
(17:11):
So anything Disney I'm always a fan of. Well, there's
this place in Los Felis. Here in Los Angeles. It's
a great tavern, a wonderful place to go eat, with
so much character. It's even though the food is delicious
and I enjoy the food, it's almost the whole package
is much more than any piece of it. So it's
(17:31):
called tam O'Shanter, and you probably know of it because
it's legendary. It's the Scottish take steakhouse rather on Los
Felis Boulevard, and it's it's just it's a cute place
to begin with. It's got a lot of character. But
it also happens to be a place for for Walt
(17:53):
Disney to gather. His offices weren't down the street, his
house was not far and so Walt Disney frequented tam
O' Shanter quite a bit. And I knew that, and
I knew his table table thirty one. It's a big deal.
And although Saint Patrick's Day is the epicenter big time.
There at tam o' shanter that they are shining light
(18:17):
on this table in a very cool way that I
want to tell you about it. As a matter of fact,
I reached out to them and told producer Kayla that, man,
I sure would love to have these people on. I
don't know that we've ever had tam o shanter on
the folks from there, but it's such a great place
and they're doing something special. The Table thirty one Experience
is what they're calling it, and that is the table
(18:39):
where Walt Disney dined. It's a four top I think,
and that means it's for four people and he would
go there with imagineers or business colleagues, whatever it was,
talk business, enjoyed himself. So they've curated an exclusive menu.
It's got one of Walt's favorite dishes that is not
available on the regular menu, which is pretty cool. A
(19:00):
personalized history set, accession sharing, you know, these great stories
and lesser known details about Walt's time and the fact
that he would visit there all the time. And then
they have a special take home souvenir to commemorate the experience,
you know, and it's one of a kind, so you
can RSVP for it, sixty nine bucks for lunch, eighty
(19:25):
nine bucks for dinner. The location there is twenty nine
to eighty Los Felis Boulevard in Los Angeles, and you
know you can check them out and go to their
website and make your you know, make your plans there.
But I just love this, and I love that these
(19:46):
places like Tam o' shantern are still alive and well
and going strong with all the craziness that has gone,
you know, on It's to have such a special place
still around at after all this time, and you know,
it's just a powerful statement to the importance of these places.
(20:08):
So this meal is very cool. You can start with
deviled eggs, pickled vegetables or bacon wrapped dates. You can
follow by choice of classic Wedge salad or TAM's famous
nineteen twenty seven chili. For the main course, you're gonna
enjoy Walt's favorite. It was the thirty one burger with bacon,
(20:29):
Scottish rare bit onions, chili fries, and finish with the
Sea Sea Brown's Hot Fudge Sunday or English trifle. But
I've been hearing, you know about Walt wanting to get
that hot fudge Sunday or certain things like that. It's
(20:50):
like the old school focus of the I don't know, easier,
less complicated, at least seemingly less complicated times. I know
it's always hard to gauge because we look at things
differently when we're living through them, But I don't know.
I just thought this was a great nod to a
(21:11):
fascinating man and a great nod to a fascinating restaurant.
And if we don't go and enjoy these restaurants, they
go away, and I would hate to see that. So
I'm very thrilled that Tam o' shanter is still around,
And like I said, I hope to have them come
on and tell us a little bit more about this,
maybe in the next coming weeks or so. But if
you get a chance, you should definitely check them out
(21:34):
because they do really really wonderful food and it's just
a good vibe there. I love it. Sometimes I'll go
in and just sit at the bar, eat at the
bar and chat away. Just very very cool joint. So
if you get a chance, that is Oh you've been
listening to the Fork Report, you can always hear us
live on KFI Am six forty two to five pm
(21:57):
on Saturday and anytime on demand on the iHeartRadio app.
We're just enjoying talking about food today for three hours,
as we do every single Saturday from two to five
right here. And although we are tipping our hat in
great thanks for those that gave their lives for our freedoms,
and that certainly is not going to be lost on
(22:20):
us this weekend or at all, or during this program
or on Monday when I'm with the morning crew. The
truth is to give your life is for someone else
to live, not to live only in mourning, but in
the respect of the act and appreciation of the act,
and living is what we will do this weekend. We
(22:41):
will be with friends and family, and we will eat
and grill and commune together in the honor of those
that gave us that opportunity. So one of those things
is gathering together for potlucks. And I came across a
really great tasting notes from the Los Angeles Time. They
(23:04):
have an exceptionally wonderful team of writers for food and
the like, and Lori Ochoa, who oversees all of this
in the food department, wrote just a really fun breakdown
of called a No cook potluck and I just love
(23:27):
this concept. So here's the basic breakdown. It's a potluck,
but nobody cooks anything. It's all dishes from their favorite
takeout place. And I thought that's a really I love cooking,
but this is a really neat idea to me. I
do enjoy cooking. I enjoy cooking for a lot of
people too. Sometimes you might not think this, but I'm
(23:48):
a little introverted at times. And I wouldn't say that
I'm shy, but I kind of keep to myself in
a lot of ways. It's a strange thing that I
do for a living, but I you know, I'm kind
of private. But I love people, like when you come
say hello at Disneyland or when I'm you know, out
(24:09):
in the wild. I love it. I love meeting you,
and so I get all of those things. But sometimes,
you know, it's kind of nice if there's a big
crowd for me just to be cooking and having something folks.
But if you go to one of these things, this
breakdown by Laurie Ochoa there at La Times is you
(24:31):
can find out more there by finding this on the
website there. But it was just a really neat event
that she went to she got an invitation. She hangs
out with some pretty cool people. I'm not gonna lie
to you from Nancy Silverton, who's just a food genius
in her own right, just really brings some of the
(24:52):
best flavors, textures, and to life here in Los Angeles,
and we're lucky she calls this place home. But all
these different chefs were gathering for this event a pot luck,
but they were bringing some of their favorite takeout places.
And when she broke down some of the places and
(25:15):
how they did it, I thought, hey, this is a
really neat idea, because everybody gets caught up in baking
something or cooking something and then the stress of it
and that can weigh you down and it ends up
being not as fun as it would be if you
just brought something. And really, although food is the thing
(25:37):
that centers us and brings us together at events like
a pot luck or a cookout, a barbecue, picnic, whatever
you want to call it, it is the food that
we're centering on. But it's really about the people and
getting people together. So anything that takes that, you know,
(25:58):
takes that out of the equation, is you're not doing
it right. If you're stressing about the food and not
being in the moment and connecting with one another. Then
that's that's a problem, right, That's that's an issue because
you want to connect on a level, you know, a personability.
And so they list off a bunch of really cool
(26:20):
places that they love to bring. So one of the
places that pops up on here is Moo's Craft Barbecue,
which is one of the critics their food critics at
La Times, Bill Addison his favorite La barbecue spots. So
how cool is that you bring up something like that
(26:42):
you can bring. One of the other ones that caught
my eye that I just love seeing these types of
things being highlighted is Burrito's Burritos La Palma. And when
you think about everybody bringing something that brings them joy,
a rest that maybe they've ordered from time to time
(27:02):
again maybe it's catered a special event in their life,
and then bringing that that's as special, equally as special,
I would say, as you making something on your own.
I mean, I know that's got the love built right in,
but you're also sharing something you love and something that
has brought joy to you. I thought, you know what,
(27:23):
maybe because my wife is always telling me Tracy's always
telling me whenever people come over, my first thing is, Okay,
I gotta cook. And she's like, no, because when you cook,
no one sees you. You're always there in the out
backyard kitchen and doing your thing, and you don't socialize
as much when you're cooking because they're always watching tempts
(27:45):
and times and all of that. And I'm like, but that's,
you know, part of my love for all of this stuff, right.
But the thought of, well if you each just brought
something that was from a place that was special to you,
from a place that somehow struck you as special, and
that's special too. And then I thought about all the
(28:08):
wonderful places that we have in southern California to choose from,
and that it's it's actually a great way to give
back to your community by still going out, not out
to eat in this sense, but out to purchase food
that is being made locally to share with others. And
(28:29):
then and it's a neat way to learn about a
place too. It's like a sampler plate. Especially if like
this list of people, you know that we're invited to
this party and went out and bought some of there.
Can you imagine chefs bringing me their favorite foods in
Los Angeles, just saying hey, you got to try this
place out, and you get caught up in you know,
(28:53):
the fact that it reminds us about how great we
have it here culinary wise. I know, the taxes and
stuff are crap, and the roads suck and all that stuff,
but we have it really good when it comes to
weather and food here in Southern California. So at least
we should be celebrating that. So next time you think
you're gonna have people over you want to do a potluck,
(29:15):
think about a no cook potluck and just say everybody
can go out. If you want to make something, sure,
but you don't have to. Don't have the pressure. We'd
love to taste one of the dishes that you think
is the most fabulous dish there is, and you put
out a sign up sheet so you know, not everybody
(29:35):
gets the same thing. But I just think that's a
cool wait way to celebrate. All right, stick around, Much
more to come as we have two hours to go
on the Memorial Day episode of The Fork Report, So
go now where
Speaker 2 (29:48):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty s,
Hey, it's Niel Sevedre. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app. Hey,
happy Saturday to you. I hope you are having a
thoughtful but wonderful Memorial Day weekend. I will be with
you on Monday, sitting in with the morning crew as
handle will have the day off. But let us remember,
(00:20):
you know they it's not to be somber these type
of observations like Memorial Day, because the payment is for
us to be able to live right, to have the freedoms.
So celebrating time and your freedoms and grilling or coming
(00:45):
together with people. I personally don't think there's anything wrong
with that. I think that's part, you know, when people
give their life for something that means you should live yours,
not somehow squelch your life. But certainly I would love
to at the beginning of the show to remind us
(01:06):
that Memorial Day is for the men and women that
have put themselves selflessly behind the enemy lines and to
do what many of us could interwant it maybe to
protect our freedoms, and that is above all things. Even
(01:27):
in scripture it says the greatest love of all is
someone who would lay down their life for another and
the power in that is not lost on this program.
But we will continue to do what we always do,
and that is to celebrate life and celebrate food today
and the fact that people will be getting outside, will
be grilling and eating and living in honor and respect
(01:51):
towards those that gave their lives for our freedoms. And
one of the things I get asked a lot, especially
when it comes to grilling, there's an intimidation factor of ribs.
So I thought I'd give a very simple and basic
rib outline today for technique of the week, as it
might be something you want to do this weekend, it
(02:14):
being a long weekend and all I love ribs. Now,
there's two different things between you know, you cook and
ribs at home and let's say competition style ribs. Competition
style ribs are cooked a little differently. So when I've
had the pleasure to judge at a barbecue contest or
(02:35):
something like that, they don't do you know what a
lot of people say, like, oh, it's falling off the
bone goodness and delicious and tender. That would be a
no no. In competition style ribs. You want them stuck
to the bone. You want to have a perfect indentation
(02:56):
of where your teeth bite in and pull that meat
from the bone and it's still stuck to the bone. Now,
this we're going to talk a little differently because I
have found that most people when they cook them at home,
don't really go for or even want a competition competition
style rib. They want slightly overcooked ribs which pull from
(03:20):
the bone. So that's kind of what I'll be talking about,
because hey, the reality is this is the way you
want them. You're probably not going to be a contestant anywhere.
So just getting to a place where you're cooking and
grilling some pork ribs to like. Another thing is I'm
not going to get into smoking or any of those
things because I'm going to assume the vast majority of
(03:40):
you listening are really, you know, have a gas grill,
and that's going to be your focus and this will
work great on that. So grilling pork ribs is just
that we're not going for barbecue, super low and slow barbecue,
but we'll go lower and lower than typical grilling, which
(04:02):
is high heat, getting that carmelization, cooking them quickly, and
getting them off, So we'll stay away from the smokers,
the wood chips and all that for right now, and
we'll just go to non stress, simple but delicious, and
you can do it with your gas grill. Just make sure,
as always if you're running from a pro pain tank
(04:25):
that it is full. A couple of ways to test
that is well, you could lift it up and shake
it and see there they do make little magnetic things.
It will tell where the meter is as well. One
way to do this is you could disconnect it, bring
it out, and pour hot water on the outside of it,
(04:47):
and when you run your hand the metal that does
not have propane up against it will be warm because
it's warm it has been warmed through by the hot water,
whereas the area that it does have propane will remain
cool because it will dissipate that heat. So you can
tell by where it goes from warm to cold. That's
(05:07):
about the line as to where it's filled. So once
you got all that stuff out of the way and
you're ready to go, well, then get ready to go.
You want to prep your ribs. So for this basic layout,
what you're going to look for is you're going to
look for baby back ribs or Saint Louis style will
(05:29):
work as well, if that's if you prefer. Some people
go by one name and the other. A dry rub. Now,
a dry rub is a spice mix that is good
for pork. In this case, it could be store bought.
I'll give you an easy homemade version in just a
little bit. You want unsweetened apple juice. This is going
(05:51):
to add moisture without adding extra sugar sugar burns. Keep
in mind, so people that put their barbecue sauce on
too early, they'll find that it burns. The sugar burns
and then it makes it a nasty taste. In this case,
unsweetened apple juice, orange marmalade, and I love this. You
(06:13):
can use peach or applecot preserves as well, but this
is you're gonna make a glaze for later in the process.
Apple cide or vinegar. This adds a little bit of
tang also tenderness. And then a large disposable aluminum tray
that's just to make clean up a little easier. You
can find those at the grocery store, similar to what
(06:34):
you find you know around like a roasting you know ten,
but it doesn't have to be that big. All right,
So you're gonna need about an hour and a half
or so, plus a little bit for resting times. But
you want to get the ribs. You're gonna take them
out of the package and you're gonna you're gonna pat
(06:54):
them dry. Part of the process here is you know,
prepping the to be to be perfect for this grilling process.
You want to pull up, pull off that thin shiny
membrane on the back of the ribs. They call that silver,
the silver skin that pull that part off that is
(07:19):
chewy and nasty and not going to do anything for you.
It's not going to help the ribs stay moist. It's
not going to do anything it brings anything good. It's tough, chewy.
Then you want to rub them with your favorite dry rub.
Now again, this is not a sauce. It is a
dry rub. I'll break that down when we come back.
(07:40):
We'll talk a little bit more about that and getting
them up on that the grill, but also not taking
them to the temperature you think want to take them
because they're pork. I'll explain that when we come back.
Speaker 2 (07:53):
You're listening to the Fork Report with Nil Savedra on
demand from kf I, A m six forty.
Speaker 1 (08:00):
Your friendly neighborhood for reporter hanging out with you this
Saturday for the elongated Memorial Day weekend, although I will
be working on Monday with the morning crew. Bill Handle
has the day off, but we will infotain you as necessary.
Trying to think of some things that would be fun
and different on the program for Monday, because it is
(08:22):
a day off for most. We continue to tip our
hat and be thoughtful about this weekend and those that
have given their lives for us to be able to
enjoy it this weekend. Talking about ribs, a very simple
recipe and grilling technique. This is not your competition style
rib This is not smoking or any of those things.
(08:46):
This is just a basic you can throw it on
your gas grill and enjoy yourself. So prepping the ribs,
we already got into getting rid of the silver skin there,
pulling that off, brain, getting that off, and then putting
the rub on low and slow. Yes, but it's not
(09:07):
as low and slow as you can go if you
are smoking it. So you want the heat to meet
medium blow and you're gonna cook for about one to
two hours. You're looking for an internal temp. Now I
know Normally, when you're cooking pork, you go to one
(09:28):
forty five. That's when you know it's safe. However, if
you want these ultra tender that kind of melt in
your mouth texture, you're going to go hotter and more done.
You're going to look for an internal temperature of about eight
one eighty to one ninety. Now, again this is not
competition style where you want to be able to see
(09:52):
your teeth bite into the meat but they still stick
to the bone. This is kind of what people expect,
that kind of pulling away from the bone style, and
that's what we're focusing on. You're going to use indirect heat, Okay.
That means you don't want the ribs placed on top
of the heat. You want the heat to warm the
(10:13):
area around them, but not cook directly underneath them. So,
depending on your burner system, let's say you have three burners,
three burner areas, which is what I have in mind,
I would leave the middle one completely off and then
put the flank, the left and the right with low
(10:34):
to medium heat, and that's what's going to give you, you know,
that slower and lower process there, and that's what's going
to give you that tender rib So your gas grille,
you're going to set it to a ground three hundred
and three hundred is kind of what you're looking for.
(10:55):
You don't want to go any hotter than that. You
don't need to go any lower than that. Although you
could have a clean grate. You want to oil them
up a little bit from you so it doesn't stick
to the ribs. And again that indirect heat is what
you're going to do. So you put foil covered tray
(11:15):
of ribs on the grill over indirect heat, close the lid,
and you let them cook for about an hour, maybe
up to two hours, depending on the grill thickness of
the ribs, that kind of thing. Use a thermometer you
want to check, aiming for one hundred and eighty to
one hundred and ninety degrees, like I said, in the
thickest part of the meat. And I know normally that
(11:36):
would be way too overcooked. But this process is going
to get you where you want to go. In a
small pot, you want to mix the orange marmalade, some
apple cide or vinegar over medium heat until smooth and bubbly.
It takes just a couple of minutes. You remove the
ribs from the pan. You place them directly on the
grill at this point still over low heat, and you
(11:57):
brush that glaze on close thera and cook for another
five minute minutes. You repeat one more time with that glaze.
That'll thicken up and caramelize in all that great goodness,
and then you let them rest. It's pretty pretty simple.
So again, one rack of baby back pork ribs, cup
(12:21):
pork seasoning rub. This could be over the counter. I'll
give you a really quick recipe in a sect. One
cup of unsweetened apple juice, one large disposable aluminum tray,
aluminum foil, half cup of orange marmalade, a quarter cup
of apple cider vinegar. So you remove that baby back
pork ribs from the packaging, padded dry paper towel, spray
(12:45):
the aluminum pan with nonstick cooking spray, or you can
rub with oil. Place the ribs into the pan, remove
that silver skin off there, and from the back side
of the ribs, you sprinkle some of that half cup
pork seasoning rub onto the ribs, and you want to
rub it, I mean seriously, you want to rub that
in really get it in there every nook and granny,
(13:10):
and if it makes it easier, you cut the rack
of ribs in half that you know uh is easier
for you to handle, flip the ribs over, you seison
the other side. Rule of thumb with rub is however
much naturally sticks to the rib is enough. Whatever falls
off after rub rubbing can be discarded. And then you
(13:31):
pour one cup of that unsweetened apple juice into the
bottom of the large disposable aluminum tray. You cover the
pan with aluminum foil and you place in the fridge
until your grill is ready. Heat that grill, get it
to three hundred. Maintain this temperature through the cooking process.
You don't want them to cook too fast. And you
(13:53):
get them up to one ninety and you make that
that glaze and you'll be good to go. As far
is a homemade pork seasoning rub, this is simple. Half
cup brown sugar, quarter cup smoked paprika, one tablespoon coarse
ground black pepper, one tablespoon kosher salt, one tablespoon chili powder,
(14:15):
one tablespoon garlic powder, one tablespoon onion powder, and one
teaspoon of cay an and you're good to go. So
enjoy and let me know how it goes.
Speaker 2 (14:29):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI.
Speaker 1 (14:34):
A six enjoyful, enjoyable Memorial Day weekend. It is long
for some of you, not for others. I'm already seeing
folks on social media saying that they're working and are
very kind day They're happy. I will be on Monday
in the bill handle seat, so the morning crew will
(14:55):
be there and will be there. Amy will be there,
Cono is going to be there. We'll have a good time.
So join me at six a m. Then after wake
up call with Amy King starting at five. I'm thrilled
to do it. I'm always honored to be behind this mic.
I mean really, if I think about it too much,
it will make me weep that I get to do
(15:16):
this and hang out with you every single Saturday. We
have this time to just kind of shake off the
heaviness of the week and celebrate food and I dig that.
If you want to connect on social media, I invite
you to. I have a good time connecting with you
folks there. So you can find me at Fork Reporter
at Fork Reporter on Instagram. That's where I am the most.
(15:37):
You can find me on Threads and X and everything
else at the same at Fork Reporter, and then my
new venture, which is I don't know, I guess a
little more personal in the sense. It's some of the
stuff that I do off the air with arts, with design,
with electronics, replica, prop making, three D printing, laser cutting,
(16:01):
stuff like that that I really love doing and sharing
with like minded people. Are just people who are fans
of that. You can join me there on Instagram as well.
At Savco Industries. It's saav CEO Industries at Savco Industries
and I just put stuff up there that is stuff
(16:23):
I'm working on, little toys that I build for my
eight year old boy, projects that I'm working on myself.
I still do some design work and some stuff outside
of the you know what I do here, So join
me there, won't you? All right? Something very cool and
another love that you'll see popping up at my save
coo Industries instagram is my love for Walt Disney, an
(16:49):
intense man of great focus and passion and is one
of those people that comes up a lot in my
life mentally when it comes to philosophy and stick to
a niffs and just believing in the unbelievable sometimes and
really just saying, hey, if it can be thought of,
it can be done. You just have to find a way.
(17:11):
So anything Disney I'm always a fan of. Well, there's
this place in Los Felis. Here in Los Angeles. It's
a great tavern, a wonderful place to go eat, with
so much character. It's even though the food is delicious
and I enjoy the food, it's almost the whole package
is much more than any piece of it. So it's
(17:31):
called tam O'Shanter, and you probably know of it because
it's legendary. It's the Scottish take steakhouse rather on Los
Felis Boulevard, and it's it's just it's a cute place
to begin with. It's got a lot of character. But
it also happens to be a place for for Walt
(17:53):
Disney to gather. His offices weren't down the street, his
house was not far and so Walt Disney frequented tam
O' Shanter quite a bit. And I knew that, and
I knew his table table thirty one. It's a big deal.
And although Saint Patrick's Day is the epicenter big time.
There at tam o' shanter that they are shining light
(18:17):
on this table in a very cool way that I
want to tell you about it. As a matter of fact,
I reached out to them and told producer Kayla that, man,
I sure would love to have these people on. I
don't know that we've ever had tam o shanter on
the folks from there, but it's such a great place
and they're doing something special. The Table thirty one Experience
is what they're calling it, and that is the table
(18:39):
where Walt Disney dined. It's a four top I think,
and that means it's for four people and he would
go there with imagineers or business colleagues, whatever it was,
talk business, enjoyed himself. So they've curated an exclusive menu.
It's got one of Walt's favorite dishes that is not
available on the regular menu, which is pretty cool. A
(19:00):
personalized history set, accession sharing, you know, these great stories
and lesser known details about Walt's time and the fact
that he would visit there all the time. And then
they have a special take home souvenir to commemorate the experience,
you know, and it's one of a kind, so you
can RSVP for it, sixty nine bucks for lunch, eighty
(19:25):
nine bucks for dinner. The location there is twenty nine
to eighty Los Felis Boulevard in Los Angeles, and you
know you can check them out and go to their
website and make your you know, make your plans there.
But I just love this, and I love that these
(19:46):
places like Tam o' shantern are still alive and well
and going strong with all the craziness that has gone,
you know, on It's to have such a special place
still around at after all this time, and you know,
it's just a powerful statement to the importance of these places.
(20:08):
So this meal is very cool. You can start with
deviled eggs, pickled vegetables or bacon wrapped dates. You can
follow by choice of classic Wedge salad or TAM's famous
nineteen twenty seven chili. For the main course, you're gonna
enjoy Walt's favorite. It was the thirty one burger with bacon,
(20:29):
Scottish rare bit onions, chili fries, and finish with the
Sea Sea Brown's Hot Fudge Sunday or English trifle. But
I've been hearing, you know about Walt wanting to get
that hot fudge Sunday or certain things like that. It's
(20:50):
like the old school focus of the I don't know, easier,
less complicated, at least seemingly less complicated times. I know
it's always hard to gauge because we look at things
differently when we're living through them, But I don't know.
I just thought this was a great nod to a
(21:11):
fascinating man and a great nod to a fascinating restaurant.
And if we don't go and enjoy these restaurants, they
go away, and I would hate to see that. So
I'm very thrilled that Tam o' shanter is still around,
And like I said, I hope to have them come
on and tell us a little bit more about this,
maybe in the next coming weeks or so. But if
you get a chance, you should definitely check them out
(21:34):
because they do really really wonderful food and it's just
a good vibe there. I love it. Sometimes I'll go
in and just sit at the bar, eat at the
bar and chat away. Just very very cool joint. So
if you get a chance, that is Oh you've been
listening to the Fork Report, you can always hear us
live on KFI Am six forty two to five pm
(21:57):
on Saturday and anytime on demand on the iHeartRadio app.
We're just enjoying talking about food today for three hours,
as we do every single Saturday from two to five
right here. And although we are tipping our hat in
great thanks for those that gave their lives for our freedoms,
and that certainly is not going to be lost on
(22:20):
us this weekend or at all, or during this program
or on Monday when I'm with the morning crew. The
truth is to give your life is for someone else
to live, not to live only in mourning, but in
the respect of the act and appreciation of the act,
and living is what we will do this weekend. We
(22:41):
will be with friends and family, and we will eat
and grill and commune together in the honor of those
that gave us that opportunity. So one of those things
is gathering together for potlucks. And I came across a
really great tasting notes from the Los Angeles Time. They
(23:04):
have an exceptionally wonderful team of writers for food and
the like, and Lori Ochoa, who oversees all of this
in the food department, wrote just a really fun breakdown
of called a No cook potluck and I just love
(23:27):
this concept. So here's the basic breakdown. It's a potluck,
but nobody cooks anything. It's all dishes from their favorite
takeout place. And I thought that's a really I love cooking,
but this is a really neat idea to me. I
do enjoy cooking. I enjoy cooking for a lot of
people too. Sometimes you might not think this, but I'm
(23:48):
a little introverted at times. And I wouldn't say that
I'm shy, but I kind of keep to myself in
a lot of ways. It's a strange thing that I
do for a living, but I you know, I'm kind
of private. But I love people, like when you come
say hello at Disneyland or when I'm you know, out
(24:09):
in the wild. I love it. I love meeting you,
and so I get all of those things. But sometimes,
you know, it's kind of nice if there's a big
crowd for me just to be cooking and having something folks.
But if you go to one of these things, this
breakdown by Laurie Ochoa there at La Times is you
(24:31):
can find out more there by finding this on the
website there. But it was just a really neat event
that she went to she got an invitation. She hangs
out with some pretty cool people. I'm not gonna lie
to you from Nancy Silverton, who's just a food genius
in her own right, just really brings some of the
(24:52):
best flavors, textures, and to life here in Los Angeles,
and we're lucky she calls this place home. But all
these different chefs were gathering for this event a pot luck,
but they were bringing some of their favorite takeout places.
And when she broke down some of the places and
(25:15):
how they did it, I thought, hey, this is a
really neat idea, because everybody gets caught up in baking
something or cooking something and then the stress of it
and that can weigh you down and it ends up
being not as fun as it would be if you
just brought something. And really, although food is the thing
(25:37):
that centers us and brings us together at events like
a pot luck or a cookout, a barbecue, picnic, whatever
you want to call it, it is the food that
we're centering on. But it's really about the people and
getting people together. So anything that takes that, you know,
(25:58):
takes that out of the equation, is you're not doing
it right. If you're stressing about the food and not
being in the moment and connecting with one another. Then
that's that's a problem, right, That's that's an issue because
you want to connect on a level, you know, a personability.
And so they list off a bunch of really cool
(26:20):
places that they love to bring. So one of the
places that pops up on here is Moo's Craft Barbecue,
which is one of the critics their food critics at
La Times, Bill Addison his favorite La barbecue spots. So
how cool is that you bring up something like that
(26:42):
you can bring. One of the other ones that caught
my eye that I just love seeing these types of
things being highlighted is Burrito's Burritos La Palma. And when
you think about everybody bringing something that brings them joy,
a rest that maybe they've ordered from time to time
(27:02):
again maybe it's catered a special event in their life,
and then bringing that that's as special, equally as special,
I would say, as you making something on your own.
I mean, I know that's got the love built right in,
but you're also sharing something you love and something that
has brought joy to you. I thought, you know what,
(27:23):
maybe because my wife is always telling me Tracy's always
telling me whenever people come over, my first thing is, Okay,
I gotta cook. And she's like, no, because when you cook,
no one sees you. You're always there in the out
backyard kitchen and doing your thing, and you don't socialize
as much when you're cooking because they're always watching tempts
(27:45):
and times and all of that. And I'm like, but that's,
you know, part of my love for all of this stuff, right.
But the thought of, well if you each just brought
something that was from a place that was special to you,
from a place that somehow struck you as special, and
that's special too. And then I thought about all the
(28:08):
wonderful places that we have in southern California to choose from,
and that it's it's actually a great way to give
back to your community by still going out, not out
to eat in this sense, but out to purchase food
that is being made locally to share with others. And
(28:29):
then and it's a neat way to learn about a
place too. It's like a sampler plate. Especially if like
this list of people, you know that we're invited to
this party and went out and bought some of there.
Can you imagine chefs bringing me their favorite foods in
Los Angeles, just saying hey, you got to try this
place out, and you get caught up in you know,
(28:53):
the fact that it reminds us about how great we
have it here culinary wise. I know, the taxes and
stuff are crap, and the roads suck and all that stuff,
but we have it really good when it comes to
weather and food here in Southern California. So at least
we should be celebrating that. So next time you think
you're gonna have people over you want to do a potluck,
(29:15):
think about a no cook potluck and just say everybody
can go out. If you want to make something, sure,
but you don't have to. Don't have the pressure. We'd
love to taste one of the dishes that you think
is the most fabulous dish there is, and you put
out a sign up sheet so you know, not everybody
(29:35):
gets the same thing. But I just think that's a
cool wait way to celebrate. All right, stick around, Much
more to come as we have two hours to go
on the Memorial Day episode of The Fork Report, So
go now where
Speaker 2 (29:48):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty s,
The Fork Report w Neil Saavedra News
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