KCAA: Let's Dine Out with Allan Borgen (Sat, 25 May, 2024)

KCAA: Let's Dine Out with Allan Borgen on Sat, 25 May, 2024

Episode Transcript

(00:01):
Glory, glorious hoas some so flambymade from a s Why should we waited
to wonderfules food? Glorious fool lassthick up? The dead on was plastic?

(00:38):
What you tell me? That wasjust thinking of futred meat, a

(01:06):
glorious food. That's what we're about. Welcome to let's sign out show food
critic here Allen Borgan and it crashesin the background. How appropriate introduce yourself?
Oh is he bussy talking about meat? Oh? Meat, meat,
meat. I have a hard timewith bad meat. But good meats,
really good. I mean meat.There all kinds of different meats. I

(01:30):
don't think anybody wants bad meat,I know, but a lot of times
there's people cook bad meat. Sowhoa, this has nothing to do with
anything. We just got in andwe got new chairs here. I'm in
chair heaven here. Oh wow,it's great. So anyway, we have
a fun show today. If youlike barbecue, if you like ribs,
if you like jazz, if youlike drinking, and all kinds of good

(01:52):
stuff in Orco. They're gonna havea big event next week on June first.
So we'll be talking to the womanwho I've had had the pleasure of
knowing for about three years now.And anyway, it's a great event.
So we're gonna have around in aboutten minutes or so. And other than
that, we're also be talking aboutbarbecue in terms of different styles of barbecue.

(02:12):
And you know, some people likecertain things something. You know,
it's very How can I say this, It's very selective. Everyone's very Some
like it real smoky, some don't. Some like hickory, some like citrus.
You like mesqui, Miski. Idon't like mesquite. Mesket is mesquite,
I said Mesquite. Miss Texas personwhich she's from Texas, Texas claims

(02:36):
are the best barbecue. But we'veeaten there and many times. We've had
a lot of different barbecues, andI wouldn't say it's the best. It's
very good. Texas is huge,so there's different styles of barbecue all over
Texas too. You're defending them.No, I'm just don't agree. Some
of them were so it was okay. Yeah, but you know that's just
like you know, like people thinkin and out is like the end all

(03:00):
of like Hamburger. I mean,I disagree, but you know, there
you go. Everybody has their owntaste. Buds, and you know we
respect that. But you know,looking forward to next week, we're going
on a vacation trip, work experience. Wrong week but okay, okay,
two weeks. No, it's nextweek? Is that next week? Next

(03:22):
week is Memorial Day? That's thisweekend. No, we're on Saturday.
Next week starts on Sunday, whichis tomorrow the second. When's June second?
Next week the following week, pikywhatever? Anyway, June second,
whenever we're going to go, Idon't know. She books books everything,
so and we're going to a highlyrecommended place for culinary adventure, Bentonville,

(03:47):
Arkansas. So anyway, it's homeof Walmart and Tyson. Oh, Tyson,
Okay, chicken is there? Whatelse? Anything else? Actually,
they're supposed to have some amazing museum. So I never always go there just
to work, and so this timeI'm making an exception. He's bringing her

(04:11):
therapy dog with her Alan, andI am just looking forward. They're having
an exhibit and they're you know,like even your friends have raved about their
museum. And it's like mostly freeadmission except for the special exhibit. And
they're having an exhibit. I sawon TV. It flashed a little quick

(04:31):
and I looked at it, lookedit up. I guess Jewel the singers
having a exhibit there. I guess. I have no idea. I have
no idea. I'm like, I'mlike, where who Crystal Bridges? Where
the heck is Crystal Bridges. Ihappened to look it up and happened to
be when I'm there, So I'mlike, well, I'm taking My friends
actually went there and they said itwas a very neat museum. Really.

(04:53):
Yeah, so she's having an exhibit. I guess she's an artist. She
does multimedia art, she does oilpainting, and then also she's doing a
all immersive experience with drone at night. So this is gonna be really exciting
for me because she's supposed to havea hologram of her that's like a literally

(05:13):
from ground to ceiling size, soshe'll be singing and talking and different things
like that. I thought that wouldbe pretty cool because, like I said,
all I do is work, soI never do side trips and I
never stay longer than I need to. So I'm actually excited get to explore
and go do something I enjoy,which I love. Going to me,

(05:34):
I've never been Arkansas. Why doI have I've been there once since,
not Bentonville. But well, thisis not like the rest of Arkansas because
it's like corner of Arkansas, literallyclosest to Tulsa, Alklahoma. It's near
Branson, Missouri too. Yeah,yeah, so it's it's literally on the
fore end. It's not in.You know, I can't wait to I

(05:54):
like to take you. I've beento Branson. It's kind of neat,
so maybe we can drive there.And a place which I'm really looking forward
to. It's called Urnas. It'sa small little temp it's a small little
town. It's kind of like Cabley's. They have Urinus fudge factory and all

(06:15):
kinds of stuff. It's very,very fun. It's it's a great but
it's a true place. It's reallygreat. And they have all kinds of
food there and a lot of humorso uh, not politically correct humor,
but I love it anyway. Butwe'll be going there. Allen loves bathroom
jokes, so there you go.Hey you laugh. So it's all care
just down the tubes right there.But until then, we're gonna be doing
a lot of eating. We're goingto a barbecue restaurant tonight, probably,

(06:39):
And I love barbecue, as youknow. I have about boys seven or
eight smokers and grills and barbecues andpizza ovens. They keep sending them to
me to try out, so ofcourse I'm not gonna say no. But
they're all a little different. Everyone'sgot a different little twist to it.
But I love barbecuing and smoking products. And you know, it's great when

(06:59):
you have any that highlights some ofthe best around. And I've been to
a couple competitions. I've never judgedany competition. Judged once one time that
one time, okay, last yearit was I don't remember, it was
so long ago. I remember onetime. Okay, I remember one time
we did it. But this onewe're going to we're to be talking about

(07:20):
in a couple of minutes. They'regonna have real judges there that really know
barbecue. And uh, one second, here our engineers. Should I tell
her what you thought? Joe benot. He thought Uraniums is a dark

(07:41):
place. You know, it's funny, just real. Back to Uranius again.
I called, I called up thereand I talked to the mayor.
It's a it's a small like onestreet town and I talked about it and
he wasn't interested, but he thoughtit was very it would be a fun
thing. So uh, okay,back to barbecue anyway. Next week is
the annual event that I've had apleasure of going to twice already. And

(08:05):
let's let's go right to the tothe person who's in charge of this,
and I want to know more abouther and how she got involved with this.
So uh on the line, oh, he has another note? Do
you just slip us alrighty? Thenno, I'm not gonna say, okay,

(08:26):
know where you're in it, butpump, it's another you're in this
joke anyways, that's gonna be likeunlimited. Okay, Joe, let me.
We just got called another line here. So but uh yeah, so
next week, if you're interested inbarbecues and jazz and it's a whole family
event. They have all kinds ofstuff, a lot of entertainment. And

(08:48):
I'm waiting, just wait and hearfrom Joe. Make sure we can talk
so we can talk. Okay,all right, Well, on the line
is a woman who I've known forabout three four years now, and uh,
this woman is a superwoman as faras i'm concerned. This woman should
have the biggest cape in the world. The stuff that she gets accomplished,
and she's a one man show,which is even more amazing. Her name
is Debbie. Yup. How youdoing, Debbie? I am doing super

(09:11):
califradulistic cool. Okay, what's it. Last year we came and we judged
before the competition. It's been acouple of years. I think it's been
a couple of years. Yeah,yeah, it's been a couple of years.
We had a little bit of breakbecause of COVID, but right,
we are back. Good. Well, let's talk for a little bit about
yourself first and then we'll talk runinto an event. How did you get

(09:33):
involved with this? I mean,did you grow up with barbecue or why
barbecue and why the festival? Well, I think all of us have grown
up with barbecue of one sort,you know, because you know, barbecue
is America's pastime. So I can'tsay that it's anything new. But I

(09:54):
did this because I was so concernedabout some of the discord that I was
seeing and some of the fractions betweenpeople and cultures and ages and generations.
And I said, you know,what could we do where one day nobody
could be angry with each other,and you just can't be mad at anybody

(10:16):
when you're eating barbecue. That's beatinganything, but especially barbecue. Yes,
so that was part of it,and you know, it was just part
of something that I thought would begood to bring the cultures together, to
bring the communities together, and actuallyto let people know that the inn Empire
is a destination. You know,comport. We have wonderful things to do

(10:39):
here, and I thought this wouldbe something that we could do to put
us on the map and to bringus together. Well, especially with barbecue
goes. We watch Pit Masters andall the different shows, and you know
Tennessee and Texas and I mean it'sall kinds of South Carolina and North Carolina,
all kinds of regional places, butnothing you never hear about the California.

(11:00):
Yeah, and we have some quitea few chefs out here, like
Chef's Harry Sue who lives I believein Diamond Bar And there's quite a few
teams out here. And you're gettingall these together. But where did you
grow up? What's your background?I am actually a Native Californian. Oh
okay, we're very rare for somebodymy age because everybody's a transplant. But

(11:20):
I'm born and bred right here inthe Inland Empire. I went to the
University of Laverne, so I meaneverything, I'm right, I'm local.
Girls. Wow, that's great.So okay, well, let's get into
this again next week. It's calledBrew and Q Festival, and let's talk
about a little bit about it.How many years this has been going on.

(11:41):
This will be our eighth year,eight years? Wow, I know,
where has the time gone during thoseyears? We can kind of just
be rased because they didn't happen,right, But we're here, right.
And then again, this is alla family event. I mean it says
barbecue and brew, but there's morethan that. You got entertainment, and
let's start with that in terms ofbringing your family. You wanted to make

(12:05):
sure your families get together, andthat's what this is about. It is
it is we are so concerned aboutour youth, and you know, I
think it's so important to involve youngpeople in activities in which they can manipulate
and which they can control what's goingon, which they can control the outcomes,
and they can be effective in afamily unit. And that is what

(12:28):
food offers for young people. Youknow, everybody can't pull a football,
everybody can't play basketball, there areyeah, but something about food, you
know that I think is so wonderfulfor young people to participate in. So
that's a big part of this event. So the competition that will start with,

(12:48):
it's sanctioned, so's it's very prestigiousand it's a Kansas City Barbecue Society
and that CEO is going to bethere, and so all the judges are
very well qualified. It's not justanybody, and they really know their food.
And oh, by the way,is he's on the line here,
she's going up and down with herhead in a green say, say,

(13:09):
how do Debbie? Hi, Debbie? How are you? And she was
born born out of the country,but she's from Houston, grew up in
Houston, so she knows barbecue.She loves barbecue. By the way,
So yeah, I used to livedown the street from you guys. Actually
I live on the border of Norcoand Corona. Oh okay, great,

(13:31):
so I'm familiar with the area andeverybody. You're for barbecue, oh man,
okay, So let's talk about thedifferent So it's a regular cookoff,
sanctioned cookoff, which means it's everythingis very very structured. It's not just
whatever happens happens. That's one thingsome competitions, food competitions is kind of
loosey goosey. I went to achili cookoff one time, and whatever goes

(13:54):
goes. I mean, there wasno one there to really sanction or anything.
But this is a very very prestigiousthing competition. It really is.
I mean, the one of thethings that's wonderful about it is we all
understand what the rules are. Weadhere to the rules. The people that
judge have a certain criteria in whichthey judge. They are all trained and

(14:18):
certified. So in order to judgethis contest, you have to attend and
become a certified barbecue judge. Soyou know, they are evaluating everything on
the on the basis of its appearance, it's taste, and its tenderness,
and so everything is ranked. It'sa blind competition in terms of we don't

(14:41):
know who's turning what is it's allnumbers, and even the numbers just switched
so that there is no way thatanyone would know who's entries. It's very
fair, It is extremely fair.Right now, the categories are beef,
beef is skit, pork ribs,chicken and pork. Yeah, so those

(15:03):
are the four main main ingredients.Let's say, and how many different pitmasters
are you gonna have there? Howmany different teams? Well, we're gonna
have probably close to forty of ourprofessional series. One of the new things
we're doing is that we're having aprofessional series and we are also hosting a

(15:24):
backyard series. Oh wow, okay, individuals that's not quite ready for professional,
but they have their game on.We're ready for you. I can
smell it already. Can you imaginethat? Man? That's why I remember
last time pulling up because it's it'sit's in. We'll just talk about where
it's at. But we had towalk a little bit to get in there,
and it was like, well,the smells are just flying all over

(15:46):
nork On Corona's amazing and is likea Grateful Dead concert. I mean there's
smoke everywhere, different type of smoke, but better actually better smoke. I
think, so no smelling smoke.I think where's it going to be at?
Where gonna be a it is gonnabe We are hosting it at the
Engles Event Center here at Norco andThe wonderful thing about it is it really

(16:08):
is an environment where you can feelcomfortable. You're shielded by the sun,
so whatever the temperature is, it'sgonna be ten or fifteen degrees, you
know, cooler, and you kindof feel like you're in a convention center
because it's just nice and cozy.Wow, now you're gonna also have music

(16:30):
there too. Yes, this isthe bomb dot com music environment. You
know we often have you know,there are there are competitions throughout the country,
and certainly we host some of thegreatest competitions here in California, but
generally speaking they are garage sands.You know, something what we call white

(16:56):
music or white noise, and whichis something that you know you can hear
in the background and it sounds goodand you know it's entertaining. But they're
not Grammy nominated artists. They're notpeople who have done hits and you know
they're they're not professionals, and we'rejust so blessed to have some really top
talent. And again, it's diversitydriven. We have something for everyone.

(17:22):
We've got a little country, we'vegot a little rock, we've got a
little blues, and a little rand b So you sit there long enough,
you're gonna find something you like.And you know music goes very well
with food. But also you gotbrew and you have a lot of different
breweries coming there too. We havethe greatest brewers here in southern California.

(17:45):
I can't say enough about this.I mean, we just have good we
got good music, we've got goodbarbecue. You know, we've got Gray
Wolf, We've got Main Street,we have Bourbons three. I mean,
we've got called Brewery, we gotYou're Rail, We've got we've got people
coming here from Santana. Wow.So it's some great group. It's amazing.

(18:12):
Now one of the joys for meis meeting someone who we had on
our show here thanks to you,You're the one that introduced me to him,
Adrian Miller. And I've never beenmore fascinated by someone talking and just
what he had to say, andI mean eloquent but just so informative,

(18:32):
and the passion he just reached withthe passion is shaking her head. I
mean we talked about him afterwards,and Adrian Miller is just an incredible guy.
He did three different books on blackchefs, on black the History of
Black Barbecue, and I can't remembertheir third one, but just an incredible
knowledge and just a real gentleman.And he's going to be there too,
a special guest. We are reallyhonored to have Adrian Miller here. I

(18:57):
mean, he is a time JamesBeard Award, the most coveted award ECUs
and received in the culinary field.It's amazing. And I mean he does
speaking engagements all over the world.He's a former presidential advisor. This is

(19:17):
not someone that's just you know,is passionate about food, but he's passionate
about many many things. And he'she is technically he's the sole food scholar.
Yeah, I was to say,he's very proud of that, and
I don't blame him. I mean, there's so much that we haven't learned
about chefs, like at the WhiteHouse. He did a whole book on

(19:40):
black chefs at the White House,and like whoa, and just the barbecue,
the whole history and just everything aboutit is like, oh my goodness,
what a wealth of knowledge. Andjust the way he comes across and
just a really good guy. He'sthe kind of guy you want to become
friends with. So I'm going tobe extra schmoozing with him. I'm not
sure what I'll be doing to makethem a schmooze more. But he's just
a good guy. That's the mainthing. And then what'd you name some

(20:00):
of the celebrity chefs that are goingto be there besides Harry Sue. Oh
well, Harry Sue. Obviously,Harry Sue's probably known so many places.
The person who came in number twoin the country, Brett B. Mackin.
We will have Sylvia, Lady ofQ. I call her the Queen

(20:22):
of qu California Q. She's beenon the Netflix television series. I mean,
it's just we have so many talentedpeople. Loot and Booty from Arizona.
Good goog we Goo is gonna behere, Good googlee goo goo goo

(20:45):
Uh today, she's gonna be here. And he's coming from Baltimore. He
just came in number four in thecountry. These are just amazing chefs.
Robert Sierra, who is the ambassadorfor Craft Foods as well as Royal Oak.
He's coming from Texas. Wow,that's amazing. You're listening to Let's

(21:07):
Sign out show right here on AMten fifty one or six point five FM.
The stations that leave no listener behind. And with me is Debbie Yapp
who is the head barbecue pitmaster missed. What is she give a good title?
Quick? Let me see here.I go for the I do the
laundry, I clean up the She'smiss everything. I'm telling you, she's

(21:32):
incredible with an upcoming year. Superwomtruly is. It's It's brew and Q
Festival. It's in Norco on Junefirst. And when you tell people how
they can get tickets and how thatworks, well we are we are.
You are able to purchase tickets online. You can visit our website which is

(21:53):
b R e W n u UEFestival dot com and or you can go
directly to event bright and then justsearch for Horsetown Brewing to festival and you
can buy them directly online. Rightnow, we are having a special so
it's a great time for you topurchase your tickets this holiday weekend. So

(22:15):
you can get your GA tickets ata discount. Wow, it can't be.
Our engineer is vegetarian and that's mygoal in life is get him back
to meet. So I'm gonna seeI may drug him and bring him down
to you here. So his nameis Joe Pagano, So just let you
know as he's a vegetarian here.But well, guess what, we just

(22:38):
won an award from the United StatesToy Combine. Yes, we are one
of five contests in the country thatwere warded, and so we are featuring
toy at our events. So therewill be individuals that we'll talk about soy

(23:00):
because soy is an important component tothe feed of animals, right. So,
but you can also for your vegans. Where were there with Yeah,
well, you know, I onetime smoked tofu and I seasoned it with
with rub I took all the Ilet it dry, air dry a little
bit, and I smoked it.It was fantastic. It toughened up a

(23:23):
little bit so it had to chewto it and it was really really good
with smoky and I was shocked.I was like, wow, this is
really good. This is about six, said five, six, seven years
ago and before all the plant basedproducts came out. But yeah, you
can do a lot of vegetation,you know, a lot of vegetable and
plant based items on your smoker,which is another show right there. But

(23:44):
smoked cheese, smoked cheese, yeah'sthe bomb. Smoking anything barbecause do you
have any favorites in terms of smokeditems or what kind of what kind of
would you like smoked to smoke with? I like the pecan and it's very
for some reason, I just likethose uh huh, you know, mixing
those two flavors together, like bombdot com. I love it. Someone's

(24:10):
a little sweet and one's a littlea little nutty, he has to say.
And I know I like hickory.I like strong flavored. But we're
gonna talk about that after we talkabout the event. But yeah, you
talk to ten different people, youcan get ten different answers on what they
like. And so, you know, barbecuing and smoking is very it's very
so you know a lot of peoplelike certain things. It's not universal.

(24:33):
And plus there's so many different waysof cooking things. You ask ten different
people, you get ten different waysof their making their ribs, and everyone's
got the best rubs, everyone's gotthe best marinise. And it's kind of
funny they don't they You know,these are very proud people. They're really
proud of their products. And there'sa gentleman named Heath Ryles who I've become

(24:55):
a real friends with on Facebook.And we're gonna have him on the show,
and he's won a lot of competitionand he's got so many different sauces
and rubs and everything, and Ijust can't wait. But yeah, this
is a funny event. Now you'realso gonna have vendors there to sell stuff.
Well, we might have a vendoror two that will come out there
and let you part with your money. Absolutely, time you gotta go.

(25:18):
You gotta do that. So yougotta go out there and get kind of
goodies and see some of the newequipment that you can purchase, especially in
the cooking field. I know thatHarry Sue has a new grill that's coming
out that you'll be able to see. In fact, he's this will be
the first time that you'll see itis at the brewing Cute. The last

(25:41):
time we were there, I rememberwalking amongst them and seeing what barbecues they
have and talking to them. Soyou can learn a lot. That's one
thing. They're very proud of whatthey do. Every company, every competitor,
is very proud of and very youknow, they use certain ones and
they believe in it. And soif you're thinking, if you're on the
you know you're not sure which oneto buy, especially with Father's Day's coming

(26:03):
up everything. This is a greatevent to go to because you're going to
learn a lot about barbecues. Ratherthan talk to a salesperson at home,
deep or wherever you buy it from. This is someone who these are people
who are compe passionate, aren't reallydoing it so exactly. I think that's
a great way to do it.I mean they will. They're passionate about
what they do and the wonderful thingabout barbecue people is they share their knowledge

(26:27):
right until the turn in. Yeah, no, it's true, they really
do. And I said that thisis very exciting. I've been a judge
the last twelve thirteen years at theInternational p Sex but it's very similar.
A lot of pride, but theyreally the passion that they have, and
I mean these people do the fulltime. They're really really serious about what

(26:49):
they do. And you know,I mean, besides winning the money,
they have the it's the prestige ofhaving a trophy and being called, you
know, a winner. I meanthat's a big thing for them. It
is a big deal and they youknow what they do is they call it
a walk. So when your nameis called if you walk up to the
stage or you walk up to thepodium, that is called a walk.

(27:12):
So these teams live for the walk. Oh it is kind of cool.
Now what time does this start,Well, it's the doors open up at
twelve, but our box office willbe open at at eleven o'clock. So
I would strongly suggest people get thereearly because barbecue is a slow process and

(27:37):
it's not something that can be justslipped. It's not something you can just
grill. So you know, someof these venders or cooking things for ten
hours, five hours, six hours, so when it's gone, it's gone,
right, So come early, that'sthe main thing. Come early,
and that way you can get achance to actually talk up to the barbecue

(28:00):
teams. After they submit their competitionentry. They should be done around one
thirty quarter to two, and thenyou can go talk to them. Look
at their setup, look at theirgrills, look at their smokers, look
at their trailers. They are inventive, they're creative. Some of the names
are wild. I love I justlove looking at the name. I know

(28:23):
they're funny. Yeah, they're verythey're original, they're very colorful. People
out there there can't be shy doingthis. I mean they're very vocal,
very out there. But you knowmy mixing and I mean all these guys
are they have personalities and they're celebrities, they really are and in their own
rights and but you can have achance to see them right here in Narco.

(28:44):
So it's called again Horse Brew,Horsetown Brew and Q or the Brew
and Q Festival, whicheveryone and onceyou give a phone number that if people
have any questions they can call you. Oh. Absolutely, we welcome questions
and we want to spread by whichyou love. But if you have any
additional one, any additional information,just give us a call at nine five

(29:06):
one four four four one two eightzero. Okay. I went to say
one more time nine to five onenine five one four four four one two
eight zero one two eight zero okay. I want to be on social media
all night and day and we pushingyou guys, so we'll do that.

(29:26):
So is see, do you haveany questions. I've been talking all this
time, you know I actually beenchecking out the event right uh, you
know website or the app and thenlooking at the emissions and a different type
of packages you can get. It'spretty good deal. I mean some of
this is like you get like unlimitedcraftburry. I mean, you know,
if somebody at the loves to eatand have you know, have a good

(29:51):
brew. This is really definitely theevent to go. It's really it's a
family friendly event. You know.We have a climbing wall, We've got
a petting zoo for the kids.We have a very well known artist by
the name of Maurice Howard who's agreedto come out and make masks with the
kids. Be Free. You know, this is just a wonderful opportunity for

(30:15):
families to spend a few hours togetherand it's in a non high text environment.
Exactly. Debbie, you know youamaze me, you really do.
I mean you're a one person operationand I for someone to do all this,
and you've done things that other peoplehaven't done, and they're always like

(30:36):
questioning you, like how the heckdo you do this? And I know
it's passion, it's hard work.It might be a little luck to but
who you know, but you reallywork hard on this, and this is
a whole year venture for you,isn't it. I mean, you work
on this, it really really is. We've just been so blessed because we
have people that share our vision.And I'll use Adrian as an example because

(30:56):
certainly we know that Adrian can commandthousands and thousands and thousands of dollars for
his speaking engagements, and he's earnedthat right, and he's been kind enough
to join us, you know,and giving us some consideration because he believes
in what we believe in. Andso what generally happens is people like yourself,

(31:19):
Alan, You know that positive energyattracts other positive energy. It's true,
and that's what that's what makes thingsmove forward. Oh, this is
so much fun. Now some ofyour sponsored I want to make sure everyone
knows about them. It's Kkel ninetysix point seven. It's the what is
it com party? Compart I can'tread it here. You know what these

(31:45):
kids are eating. I mean wehave a kids too, which we're very
proud of. These kids are competingwith compartdu rock pork, which is the
finest pork in the world. It'sthe pork that they would sell in Micheline's
rest. Wow. They are alsogoing to get and they don't pay for
this. We take care of allthe costs of the kids too. They

(32:08):
are also getting Australian by goofy.This is what these kids are cooking with.
Wow, that's awesome. Wow.Then you have the United Soybean Board,
you have an Oarcole Grocery outl thatHampton in by Hilton, the hamburg
Ford Great Company service through Action andCostco. So you've got some big time

(32:30):
people there and you know, it'sso nice of them to do this.
And it's not only it's to helpthe community. It's all about community.
If it wasn't for the community,all these businesses wouldn't be here. And
again, all these people you're having, you're having some big time uh celebrities.
And if you're at all interested inbarbecuing, smoking, you just want
to get away, you know,if you have if you're stressed like Izzy

(32:52):
is all the time, this iswhere I'm gonna take her. Just go
there and get and get unstressed,and you get to eat and drink and
listen to music and breathe a littlebit and say this is great. It
should be a beautiful day out thereand anything last minute things and let's give
one more time a phone number andUH or a website. Did can go
to her both? Well? Ourwebsite again is b R E. W.

(33:15):
N q u E Festival dot com, Ruinqfestival dot com and our phone
number is nine five one four fourfour one two eight zero. And if
you get to at the right time, you might learn a new line dance
because we're going to do that too. Oh oh, I don't know if

(33:37):
I'm gonna be there out. Igot like I got a leg cramp already.
Oh darn it. It's okay.I volunteer. I volunteer it izzy
to do the rock climbing all linedance. If you rock climb, how's
that it's not gonna happen right,So well, Debbie, thank you so
much as any last minute, where'dyou want to tell people? I just

(34:00):
want to tell people to come outshare Barberus. You love we love you.
No one can be mad at eachother on June first in Norco.
Come on down sounds very beer inmusic the way at all. Well,
Debbie, thank you so much,and I'll call you during the week and
see what else we could do foryou and I will see you talk to
you soon. Thank you again,Thank you, Take care, bye bye

(34:21):
bye. What an inspiration I mean, this woman's got, you know,
just to work on something like thisand this is a big thing to get.
Well, it's a huge caliber,right and if you think about it,
with all the big names are goingto be attending this, it's a
huge event. And it's being heldin Norco. I mean, you know,

(34:42):
you don't hear a lot about Norcoor Inland Empire as is, so
this is really bringing a lot ofprestigious names and you know, an event
that's you know, sanctioned, right, So it's it's really exciting to have
that many pitmasters that's going to beshowing up and actually with amateurs that get
to try their hand at this atthis event. And looks like there are

(35:06):
some pre event that goes on onMay thirty first, so you know,
definitely look into this brew and Qfestivaldot com and they get all the ins
and out so you can get themost out of this event, right,
And I agree, So I can'twait. I love barbecuing. Okay,
let's talk about barbecue. Let's talkabout let's talk about barbicue with different styles,

(35:30):
that's the main thing. There's alot of different regions in the United
States and they all have different ones. The Carolinas are more like the sauces
they use. It's more vinegar basedand mustard and stuff, and then dry
rub and Memphis, right, andthen sweetness in Texas. In Kentucky too,
it's quite sweet. Yeah, inVirginia. You know, like barbecue

(35:52):
is, you know, really regional, and even in Texas there's different styles.
I mean, so people won't sayTexas barbecue. It's like, well,
what region, because every region hasa different style, different sauce,
different way they're going to cook theirmeats. Okay, yeah, I mean
even if they do Mosquite, it'sthe way they cook it, the type

(36:15):
of sauce they mop it with,you know, it's it's all very different.
So it's just in Kansas City,you know, Like you know,
I've traveled all around US and tasteddifferent barbecues from all around us. They
all taste different and in their ownway, they're very good. You know.
It's it's just different styles. Andthen you really it is a preference

(36:37):
of you know, which style youlike best, you know, but you
know, compared to like, let'ssay the pizza, pizza is pretty straightforward
in a lot of different ways.I mean, it's a lot of originality,
but in terms of hydration, interms of how long and everything there's
a little science to that. Butwith barbecue, everyone is different. You

(36:57):
talk to one hundred people, youget a hundred different things. Everyone thinks
better and they think it's a preparation. The styles of preparation is different.
The spices that used is different,the wood they cook with is different,
equipment's different, So there's a lotof different varieties. I think, you
know, I think at the endof the day, yeah, they have
to still get a good cut ofmeat, right, I mean, I

(37:21):
think quality still is important when youtalk about barbecue. You know, the
quality of the the stuff you used, the materials you use to prepare that.
So it's not just like, oh, I'm gonna grab a slab of
meat and doesn't matter where it comesfrom. You know, I'm sure the
top pit masters do care where theirmeat come from, you know, how

(37:42):
they're being butchered and whatever. SoI think that's you know, have to
kick taking a consideration. You know, I'm thinking next year for the competition,
you and I, Oh, heckno, you can do it.
I well, I don't know,Oh king, I'm good at eating I
never claim I'm good at cooking it. Well, we've seen the pit masters

(38:07):
and they have a lot of womenon there, and oh, I know
strong women, but they're up allnight cooking the stuff. I mean it's
wait, wait, wait, theythey got patience. So yeah, well,
you know, like barbecue is notsomething you slap it together. It
takes a lot of preparations, youknow, the day before, the night

(38:28):
before, you know, like ittakes hours and hours slow cooking for certain
type of meats. So it's notjust like, oh, I'm miss slapping
on the grill. It's not that, you know, like people have a
misconception because barbecue does take a longtime. It's slows a lot of times.
It's low and snow low right tomake it so it's so tender that
falls off the bone or it meltsin your mouth. There's an art to

(38:51):
cooking good barbecue. And what aboutrubs and sauces? What's your take on
that. I actually liked a differentvariety, you know, I personally like
a sweet of sauce. Just Ilike tangy. I mean, like Texas
is it's tangy too. Really notinto sweet sauce. Chextans don't like the
sweet sauce. They prefer the onethat's a little bit you know, tangy

(39:15):
with like a little bit touch ofmolasses, you know, that kind of
flavor, probably a little peppery.I prefer it a little bit sweeter,
so you know, you know,it's really a personal preference. You like
your meats to have the sauce onit, drenching it or do you like
it dry and then the sauce inside. Well, I like to pick out

(39:37):
sauce number one, but I likemy meat covered in sauce. If I
pick the right sauce, then Iwant it drenched in sauce. Okay,
I don't want some pre drench itfor me because I don't know if I
like that sauce like a dry Iwant to taste the meat. I want
to taste that I could taste themeat after a bite. But I like
the sauce. I mean, youknow, I don't know love the sauce.

(40:00):
A lot of people have talked toyou that's the only way to do
it well. And then all thedifferent sauces. I mean, it's so
exciting to mix the carolina that hasa little kick, you know, with
the vinegar, you know, andthen you get the sweeter sauce and you
know, a little spicy, someof them as a little more tangy some
of them. It I wish morerestaurants would do that smoky, you know.
So it's I think it's exciting becauseit kind of adds to if you

(40:22):
have good, good barbecue. Itreally adds to you rib if you smoke
it right, it's great smoke ringand great seasoning on it and everything rubs

(40:44):
and everything that is really really good. You know. It's it's it's sick.
M yes, brisket, but youknow, I'm from the South,

(41:44):
from Texas. Brisket is you know, way it's kind of the the meat
that most I think Texas if it'sright ye over and overcooked the meat,

(42:07):
I do not prefer it. Ijust find it. Even the most marbled
try tip, I still find ittoo dry. So I find California's like
try tip a lot more. It'swell, it started in Santa Barbara,
you know, Santa Maria, Soit's okay to me. I mean,
now I'm not gonna say well,I'm not gonna eat it, but I

(42:28):
just it's not my favorite cut ofmeat. I wouldn't probably pick it.
I like it when it's undercooked andit's a little bit you know, because
it's it. It's tender, andit's really good. But well, if
it's not overcooked, it's a goodpiece of meat. But I usually barbecue,
they do cook it for a longperiod time, so most of the
time it's a little bit more driedout. So there's a fave like famous
chain around that people just think it'sthe greatest thing. They try tip and

(42:52):
I just cannot stomach it, andI don't like it. I mean I've
been to different ones and I've triedit multiple time. I still don't like
it. It's just a chain thathas different sauces. No, no,
no, it's it's a chain thatyou know, it's kind of high end
and you know, like it's justnot my cup of tea. You know,

(43:13):
used to be the quite the ravewhen they first started because there was
no barbecue around. But now thebarbecue is more prevalent. You can find
it more everywhere, I think,and there's different styles of barbecue. I
definitely would not be picking up speakingof which here in Redlands, which is
who we're from. It's Redlands RanchMarket, which is my favorite market.

(43:37):
There are great sponsored hours, butI'm not saying it. I'm not talking
about it because of that. They'rea great market. I mean they got
everything you want, especially if you'rein vent of cook Every ethnicity they recommend
they have there, and if theydon't have it, you just ask them
for it. They'll get it foryou. I've seen fresh grape leaves,
I mean that blew me away.I've seen fresh everything. Okrah they have

(43:58):
all really beautiful look at Okrah meall kinds of stuff tough to make,
Ethiopian ginjarra bread, they have that. But they were just now in construction
of building a kitchen a large it'skind of going outdoors, but it's gonna
be barbecue Texas barbecue and pizza.Yay. International pieces now, not your

(44:19):
traditional ones. I like those.I think those are really exciting because they
have different flavors. I think itoffers a different variety as a instead of
the normal everyday one. Yeah.I do like the exciting twist to them
because we make it at home,and I just think it's so much more
interesting. Yea, I'm super excited. I cannot wait. Like we drive

(44:42):
by all the time just to seewhere it's at, see if it's coming.
And then they do butcher their own. They have these huge slaps of
meat. They'll help you butcher itup the way we wanted packaged up,
you know, like we and thenthey offer allow meat. So I mean
there's a lot of They do havea huge like they do have meats are
pre marinated. I mean, soyou're not the type of person that go

(45:05):
on, I don't know what marinateto go for. They have tons of
it. They have a whole casethat it's so like six feet of cases
of like different marinates, different flavors. And there's chicken, there's beef,
there's you know, just a littlebit of everything for everything. The largest
meat department that I've ever seen inthis area. I mean it's huge,

(45:27):
and it's exciting because there's all thesedifferent flavors. Right, No, I
really I agree with that. ButI met the pitmaster who they've flown in
from. He's not working with themarket there, but he's gonna be handling
all the barbecue and they've got thereal fancy barbecue they got And this guy
is really y'all, always got theaccents, y'all, and but he's a
real true pitmaster. He's really good. So I can't wait to tell him

(45:51):
about this event. Maybe he canbe down there too. You'll be excited,
but that's soon too. Also othernews, so another responsor ours a
favorite rest ofervant Shanghai Bistro. It'sin Redlands too, and there we're gonna
have a grub club our grub clubs. We just had our first one,
got a kickoff fantastic if everything wasfantastic. I brought leftovers to some people

(46:15):
and they loved it. And it'sjust an funny that's leftovers, guys.
It means it's been cold and it'snot like fresh, and people are like
scarfing it down really good. Sothe next one's gonna be on June twenty
third. It's gonna be go tojoin grub club dot com. That's join
j O I N grub g rU B club dot com. You have

(46:38):
all the information there and where's gonnabe allen raise r U I aposps Shanghai
Bistro in Redlands and they're all Sundaysat five o'clock and you can't wait for
that. It'll be twelve or elevendifferent items. You're gonna get them all
plus ta plus tag plus tip everythinginclude except a drink for our sixty dollars

(47:01):
and you can't beat it. You'regetting means sixty dollars include the tax and
tip and tip and you get elevenitems. Oh my god, I'll be
talking about all starting next week andstuff. But also we're going to be
having it the Fat Greek coming upand also Casamasa in July, which is
another fantastic restaurant, Middle Eastern restaurant, and they cook their stuff from scratch,

(47:27):
They make their they make it whenyou order it, so it's not
pre cook guys. No, theyhave a little bakery right couple doors down
and I went in there to meetthe owner and I'm smelling like, wow,
this smells so good. What isit? Oh? Didn't you know
we make our own pet of bread. I'm like, oh, so they
may make their own bread warm pewabread. Oh my god. But anyway,
so we're doing a lot of differentones in different areas. And if
you like eating, you know that'swhy you listening to the show. Then

(47:52):
again it's come come meet us,Come join us, come come you know,
celebrate with us. Yes, definitely, join grub club ub dot com
again. Join grub club dot com. You can also get a hold of
me on Facebook or Alan dot Organall a N B O, R G
E N and so a lot ofdifferent ways of getting hold of me.

(48:13):
I also want to tell you aboutanother really good sponsor of ours, Cowboy
Burgers. They're in the Riverside andFontana. I've known them for guy over
about twenty years, I would say, and they make some great barbecue but
also in fantastic burgers. It's asimple menu but so so good. They're
very very community oriented and they reallycare about their products and it shows.

(48:37):
And I really like their hamburgers andtheir chili. I had two different occasions
sponsor it, and I'm telling youI blew everybody away that they have barbecue,
chicken, barbecue ribs, they havebrisket, they have everything. Yeah,
I agree. They actually were soso nice and agreed to cater one

(48:57):
of my therapy Dog events which belongto And they're just so giving. I
mean, there's just such nice people. They do so many community events and
you know, really help out thecommunity. They donate their time, their
energy, their products, you know, everything. And I tell you,
everybody at that party raved about howgreat the food is. Everything they make

(49:22):
is from scratch. They don't theydon't head corners. Their potatoes are potatoes.
Salad is made from scratch right thecoast laws make from Their brownies are
to die for. And I don'tlike brownies and these brownies are like crack.
So I have to say I highlyrecommend them. They're amazing, their

(49:43):
food's amazing, the people are amazing. They're just a lovely family and you
know, it's just a locally ownedand a family owned business. So it's
really come go support them. Andif you've had any kind of car problems
like someone smashed into you or whichAllan's had a couple of those got rear
ended twice and within a couple ofmonths. But this is this is a

(50:07):
company that I've used many times.I absolutely love them. It's called all
Magic Collision and Car Center. It'sin They have like five different locations.
One I go to is in Corona, but they're also in east Vale and
I believe Marino Valley and I wantto say Norco, I mean Fontana too.
But very professional. They keep youabreast of everything that goes on,

(50:31):
they give you, they find outloners for you if you need one.
I mean, they're really incredible.But they do great work and it's all
guaranteed and they have top top mechanicsand care for body and care. I
mean, you can't beat your work. You can't tell at all, and
they're just well. I think thefollow three is really important. I think
customer service is all about keeping yourbreast of where they're at. You know,

(50:53):
like they you had several delays becauseof not you know, does this
happened right after COVID where there's nota lot of parts around and so they
had a delay, but they keptyou abreast of it. They helped you
get you know, organized and getyour you know, make sure that you're
taken care of with the extension onyour rental and everything. So I mean

(51:13):
it was really helpful for have themnavigate, helped you navigate through a time
where you know, most people whenyou have your car, it's very challenging,
you know. So it's the customerservice part of it's huge us.
So if you don't have any insurance, which most people do in a way,
but they'll work with you if theprice is too high or whatever,
if it's a deductible. They werevery very good about that. So I

(51:35):
just highly recommend them. I mean, this is where we take our cars
for any kind of problems. Soagain, it's called All Star a Magic,
all Magic and the one in Coronais one we go to and we
love it. So two minutes,okay, boy between food and traveling,
and I can't wait to go toyour rain And is that one of your
highlights? Now it might be honestsidelights, certain not my highlight. Look

(52:01):
on it. Uranus. I thinkit's a Missouri but it's called Uranus and
it's amazing. I'm gonna get theowner on it. I will get a
hold of them. But it's asmall, little one street location. It's
like Eddie World with candies and thering. Yeall. They have everything but
great fudge. That's why they're famousfor their Urinu is fudge pecking. We'll

(52:22):
leave it at that. So again, every That's sign show is on every
Saturday from four to five right hereon AM ten fifty and one oh six
point five FM, the stations thatleave no listener behind. Get a hold
of me on Facebook, on uheverywhere basically and you want to hear more
Uranus jokes, I guess you haveto meet us in person at the grub

(52:42):
clubs, right every grub club.Go on the grub club website, join
grubclub dot com. That's join grubClub, not hub. Join grub club
dot com until next week. Foodcritic Alm Morgan and is he bussy happy
eating everybody you will half smarting andhalf the mortis tipo AA where every day

(53:21):
is a great day. Redlands RanchMarket is a unique, full surface international
grocery store that specializes in authentic fooditems from Mexico, India, and from
many Mediterranean and Asian countries, includingpopular items from the US. They offer
fresh baked items from their in housebakery, housemade tortillas from their tortillarea,

(53:42):
a delicious aray of prepared Mexican foods, a terrific fresh food and juice bar,
and a large selection of meats,seafoods and deli sandwiches, salads,
and hellal meats. Their produce departmentis stocked full with fresh, local and
hard to find international fruits and vegetablesthat you cannot find anywhere else. Don't
forget to step into the massive beercave and experience the largest selection of domestic,

(54:05):
artisan and imported beers in the IE. They can also cater your next
event with one of the delicious takeoutcatering trades of food. Visit them at
Redlands ranch Market dot com. That'sRedlands ranch Market dot com. Redlands Ranch
Market, a unique and fun shoppingdestination open for takeout and delivery. Held

(54:25):
Tapiac Mexican food restaurant in the TriCity Center of Redlands is back. Their
entire family is on hand to serveup their delicious burritos, machaka chizo,
wavosmanchero's steak and eggs just part oftheir mouth watering great food. Since fifteen
thirty one, people have marveled atthe miracle of El Tapiac, and now
you can marvel at the great foodthe Lugo family has been serving up for

(54:47):
over two decades. Nestled quietly inthe corner of the Tri City Center shopping
mall next to Burlington Code Factory,Support them. They can't wait to serve
you some of their delectable, authenticSouth of the Border Mexican fair at great
prices, served up with love.Support the area's best loved Mexican food restaurant
in these tough times. Order upa tasty meal on the phone for delivery
or take out for breakfast, lunch, or dinner from ten am to six

(55:10):
pm. Call nine O nine threeoh seven zero zero one seven. That's
nine oh nine three oh seven zerozero seventeen. Are Google al Tapiak Redlands
and treat yourself. Memorial Days abouthonoring our veterans, remember the men and
women who are sacrificing their lives forour freedom. Our sponsored Crossroads Plumbing of
Riverside is family owned and operated.Serve in the Inland Empire with the years

(55:35):
of quality and pride. For allyour plumbing needs this summer, whether it's
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Personal Bank Show airs Tuesdays at fourpm right here on case EAA ten fifty
AM and one oh six point fiveFM. This station that leaves no listeners

(57:50):
behind NBC News Radio. I'm LisaCarton. Bad weather is disrupting humanitarian aid
shipments to Gaza. The usc commandsas heavy seas battered the Maritime Aid mission
Saturday, with four vessels breaking freefrom their moorings. Sancom noted that no
injuries were reported and the floating aiddelivery pier remains fully operational. The travel

(58:13):
rush is in full swing for MemorialDay weekend, with millions of people hitting
the roads or catching a flight,But as Mara Barrett reports, severe weather
could put a damper on travel plansfor some today in parts of the nation's
mid section. Seventeen million people acrossthem mid West and the South facing even
more severe weather after a week oftornadoes that we saw in states like Iowa

(58:34):
and Nebraska. But this risk isgoing to be for even more severe tornadoes,
potentially some damaging hail. The NationalWeather Service as strong thunderstorms are expected
to flare up across Kansas, Oklahoma, and Missouri today and continue into the
evening hours. The storms could spawnsupersails, setting the stage four tornadoes,
extreme hail, and widespread damaging winds. Travelers in the central US and Plain

(58:55):
States are urged to keep an eyeout for hazardous conditions. The Israel military
is pressing ahead with its invasion ofRaffa despite a ruling from the International Court
of Justice. The announcement came Friday, just hours after court demanded Israel halt
operations in Rafa due to concerns aboutalleged acts of genocide against Palestinians. President

(59:15):
Biden has previously said he is againsta major ground offensive in Rafa if it
caused wide scale destruction or mass casualties. Former President Trump says he plans to
have Nikki Haley on his team insome form. That's what the presidential candidate
said Thursday after a rally in theBronx. Trump said he and Haley share
many ideas in common. His commentscome a day after Haley said she would

(59:37):
vote for Trump this fall. Theformer president called the primary nasty, but
despite that, he thinks the formerUn ambassador is a capable person. You're
listening to the latest on NBC NewsRadio, NBC News on CACAA Lomlada,
sponsored by Teamsters Local nineteen thirty two. Protecting the Future of Working Families,

(59:59):
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