KCAA: Let's Dine Out with Allan Borgen (Sat, 15 Jun, 2024)

KCAA: Let's Dine Out with Allan Borgen on Sat, 15 Jun, 2024

Episode Transcript

(00:00):
Future of working families. Cheamsters,nineteen thirty two, dot Org. I'm
Mark Westwood, General Manager of KCAA. All of us here at KCAA are
chiefly saddened at the tragic loss ofour friends and fellow broadcasters Alan Borgan and
his co host Isabelle Izzybussy in aterrible highway accident in Missouri this past weekend.

(00:22):
Alan was a friend to everyone hereat the station as well as across
the Inland Empire region, and Izzywas right alongside him for years. Alan
had a passion for food and apassion for life, and it showed.
Welcome to another delicious edition of theLet's Sign Out Show. Fod critic Alan
Borgan here and Izzy Bussy, andwe have a show for you, folks.
I'm telling you, if you likepizza, you're gonna love this show

(00:44):
because it's all about pizzas. Izzywas his co host in life and on
the air and added just the rightflavor and perfect seasoning Alan needed for that
perfect blend, and together they receivedgreat reviews. Alan and Izzy will be
missed greatly and Saturday afternoons at fourpm will never be the same without them.
They'll never be the same without Let'sDine Out, but we here at
KCAA intend to keep his shows runningfor everyone to enjoy for some time to

(01:10):
come. Allan wrote restaurant reviews forThe Sun Newspaper, Inland Valley Daily Bulletin,
Redlands Daily Facts and the Inland EmpireBusiness Journal. He also took his
reviews to the airwaves at KVCR ninetyone point nine, KSBA, KTIA and
right here on KCAA, as wellas social media. For years he co
hosted another popular food show called Tablefor Two with David Cohen. We here

(01:33):
at kca extend our condolences to thefamily, friends and community who knew and
loved Allan Borgan and Isabel Izzy Bussy. We appreciate all the support we received
from the community in the last days. May their souls have a quick,
easy, peaceful and joyous flight tothe heavens above. Godspeed, Alan and
Izzie. You will be missed.For those who would like to enjoy one
more or many more of his shows, his shows are all right here on

(01:56):
KCA and podcast form on our websiteat KCAA radio dot com. Anyway you're
listening to a Let's site Out show, We're on every Saturday from four to
five right here on AM ten fiftyone O six point five FM. The
stations they'll leave no listener behind foodglorious food. We're anxious to try Frank

(02:36):
sad our favorite diet. Just takeyour own man at stake ribe. Both
are still wonderful, coach awesome.So they were made from why should we

(03:07):
need to food glorious? Let's Thadwas just thinking of futurd Meet glorious food.

(03:55):
That's what we're about. Welcome tolet's sign out show food critic here,
Alan, we're gonna and it crashesin the background. How appropriate introduce
yourself? Oh is he bussy talkingabout meat? Oh? Meat, meat,
meat. I have a hard timewith bad meat, but good meat
is really good. I mean,meet this all kinds of different meats.

(04:18):
I don't think anybody wants bad meat, I know, but a lot of
times there's people cook bad meat.So whoa, this has nothing to do
with anything. We just got inand we got new chairs here, I'm
in chair heaven here. Oh wow, it's great. So anyway, we
have a fun show today. Ifyou like barbecue, if you like ribs,
if you like jazz, if youlike drinking, and all kinds of

(04:41):
good stuff in Norco. They're gonnahave a big event next week on June
first, so we'll be talking tothe woman who I've 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.
And you know, some people likecertain things something. You know,

(05:03):
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 meski misky, I don'tlike Miss mesket is Mesquite, I
said Mesquite, miss Texas person.She's from Texas. Texas claims are the

(05:25):
best barbecue. But we've eaten thereand many times. We've had a lot
of different barbecues, and I wouldn'tsay it's the best, it's very good.
Texas is huge, So there's differentstyles of barbecue all over Texas too.
You're defending them, No, I'mjust don't degree some of them were
so it was okay, yeah,but you know that's just like you know,

(05:46):
like people think in and out islike the end all of like Hamburger.
I mean, I disagree, butyou know, there you go.
Yep. Everybody has their own tastebuds, and you know we respect that.
But you know, looking forward tonext week, we're going on a
vacation trip, work experience. Wrongweek but okay, okay, two weeks.

(06:08):
No, it's next week. Nextweek. Next week is Memorial Day.
That's this weekend. No, we'reon Saturday. Next week starts on
Sunday, which is tomorrow. Thesecond. When's June second? Next week
the following week, piky whatever?Anyway, June second, whenever we're going
to go, I don't know.She books books everything, so and we're

(06:30):
going to a highly recommended place forculinary adventure, Bentonville, Arkansas. So
anyway, it's home of Walmart andTysons. Okay, chicken is there?
What else? Anything else? Actually, they're supposed to have some amazing museum.

(06:51):
So I never always go there justto work, and so this time
I'm making an exception. She's bringingher therapy dog with her Alan, and
I am just looking forward. They'rehaving an exhibit and they're you know,
like even your friends have raved abouttheir museum and it's like mostly free admission

(07:13):
except for the special exhibit. Andthey're having an exhibit I saw on TV.
It flashed a little quick and Ilooked at it, looked it up.
I guess Jewel the Singers having aexhibit there. I guess you have
no idea. I have no idea. I'm like, I'm like, where
who Crystal Bridges? Where the heckis Crystal Bridges. I happen to look

(07:34):
it up and happened to be whenI'm there, so I'm like, well,
I'm taking it. My friends wentactually went there, and they said
it was a very neat museum.Really. Yeah, so she's having an
exhibit. I guess she's an artist. She does multimedia art, she does
oil painting. And then also she'sdoing a all immersive experience with drone at

(07:55):
night. So this is gonna bereally exciting for me because she's supposed to
have a hologram of her that's likea literally from ground to ceiling size,
so she'll be singing and talking anddifferent things like that. I thought that
would be pretty cool because, likeI said, all I do is work,
so I never do side trips andI never stay longer than I need

(08:16):
to, So I'm actually excited.I get to explore and go do something
I enjoy, which I love.Going to me, I've never been Arkansas.
Why do I have? I've beenthere once, sin not Bentonville.
But well, this is not likethe rest of Arkansas because it's like corner
of Arkansas, literally closest to Tulsa, Alklahoma. It's near Branson, Missouri

(08:37):
too. Yeah, yeah, soit's it's literally on the far end.
It's not in you know, Ican't wait to I like to take you.
I've been to Branson. It's kindof neat, so maybe we can
drive there. And another place whichI'm really looking forward to. It's called
you Anas. It's a small it'sa small little town. It's kind of
like Case. They have all Urinusfudge factory and all kinds of stuff.

(09:03):
It's very, very fun. It'sit's a great but it's a true place.
It's really great. And they haveall kinds of food there and a
lot of humor so uh, notpolitically correct humor, but I love it
anyway. But we'll be going there. Allen loves bathroom jokes, so there
you go, you laugh. Soit's all car just down the tubes right
there. But until then, we'regonna be doing a lot of eating.

(09:24):
We're going to a barbecue restaurant tonightprobably, and I love barbecue, as
you know. I have about boysseven or eight smokers and grills and barbecues
and Pietea ovens. They keep sendingthem to me to try out, so
of course I'm not gonna say no. But they're all a little different.
Everyone's got a different little twist toit. But I love barbecuing and smoking

(09:45):
products. And you know, it'sgreat when you have an event that highlights
some of the best around. AndI've been to a couple competitions. I've
never judged any competition. Judged onceone time that one time, okay,
last year it was I don't remember, it was so long ago. I
remember one time. Okay, Iremember one time we did it. But

(10:07):
this one we're going to We're tobe talking about a couple of minutes.
They're gonna have real judges there thatreally know barbecue. And uh, one
second, here, our engineers,should I tell her what you thought?
Joe better not he thought Uranius isa dark place, you know, it's

(10:33):
funny, just real back to Uraniusagain. I called. I called up
there and I talked to the mayor. It's a it's a small like one
street town, and I talked aboutit and he wasn't interested, but he
thought it was very it would bea fun thing. So uh, okay,
back to barbecue anyway. Next weekis an annual event that I've had
a pleasure of going to twice already. And let's let's go right to the

(10:56):
to the person who's in charge ofthis, and I want to know more
about her and how she got involvedwith this. So uh on the line,
Oh, he has another note?Do you just slip us alrighty?
Then no, I'm not gonna sayone. Okay, know where you're in

(11:16):
it, but it's another you're ina joke anyways, that's gonna be like
unlimited. Okay, Joe, letme. We just got called another line
here, so but uh yeah,so next week, if you're interested in
barbecues and jazz and it's a wholefamily event. They have all kinds of
stuff, a lot of entertainment.And I'm waiting. Just wait and hear

(11:37):
from Joe. Make sure we cantalk so we can talk. Okay,
all right, Well, on theline is a woman who I've known for
about three four years now, anduh, this woman is superwoman. As
far as I'm concerned, this womanshould 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. Hername is Debbie. Yep, how you

(11:58):
doing, Debbie? I am doingsuper califradulistic cool. Okay, what said
last year we came and we judgedbefore the competition. It's been a couple
of years. A couple of years. Yeah, yeah, it's been a
couple of years. We had alittle bit of break because of COVID,
but we are back. Good.Well, let's talk for a little bit

(12:20):
about yourself first and then we'll talkright into an event. How did you
get 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 past time. SoI can't say that it's anything new.

(12:43):
But I did this because I wasso concerned about some of the discord that
I was seeing and some of thefractions between people and cultures and ages and
generations, and I said, youknow, what should we do where one
day nobody could be angry with eachother and you just can't be mad at

(13:05):
anybody when you're eating barbecue. That'sbeating anything, but especially barbecue. Yes,
that was part of it, andyou 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 Inland Empire
is a destination part. You know, we have wonderful things to do here,

(13:30):
and I thought this would be somethingthat we could use to put us
on the map and to bring ustogether. Well, especially with barbecue goes.
We watch Pitmasters and all the differentshows, and you know Tennessee and
Texas, and I mean it's allkind of South Carolina and North Carolina,
all kinds of regional places, butnothing you never hear about the California.
And we have some quite a fewchefs out here, like Chef's Harry Sue

(13:54):
who lives I believe in Diamond BarAnd there's quite a few teams out here.
And you're getting all these together,But where did you grow up?
What's your background? I am actuallya native Californian. Okay, we're very
rare for somebody my age because everybody'sa transplant. But I'm born and bred
right here in the Inland Empire.I went to the University of Laverne,

(14:16):
so I mean everything. I'm right, I'm a local girl. Wow.
That's great. So okay, well, let's get into this again next week.
It's called Brew and Q Festival,and let's talk about a little bit
about it. How many years thishas been going on. This will be
our eighth year, eight years?Wow, I know where has the time
gone? And two of those yearswe can kind of just be raised because

(14:39):
they didn't happen, right, Butwe're here, right. And then again,
this is all a family event.I mean it says barbecue and brew,
but there's more than that. Yougot entertainment, and let's start with
that in terms of bringing your family. You wanted to make sure your families
get together, and that's what thisis about. It is it is we

(15:00):
we are so concerned about our youth, and you know, I think it's
so important to involve young people inactivities in which they can manipulate and which
they can control what's going on,which they can control. The outcome and
they can be effective in a familyunit. And that is what food offers
for young people. You know,everybody can't prow a football, everybody can't

(15:24):
play basketball, there are yeah,but something about food, you know that
I think is so wonderful for youngpeople to participate in. So that's a
big part of this event. Sothe competition that will start with, it's
sanctioned, so's it's very prestigious,and it's a Kansas City Barbecue Society and

(15:45):
that CEO is going to be thereand so all the judges are very well
qualified. It's not just anybody,and they really know their food. And
no, by the way, ishe's on the line here, she's going
up and down with their head agreen say say hi to eat. Debbie
bub how are you? And shewas born born out of the country,

(16:06):
but she's from Houston, grew upin Houston, so she knows barbecue and
she loves barbecue. By the way, So yeah, I used to live
down the street from you guys.Actually I live on the border of Norco
and Corona. Oh okay, great, so I'm familiar with the area and
everybody you're for barbecue, oh man, okay, So let's talk about the

(16:26):
different. So it's a regular cookoff, sanctioned cookoff, which means it's everything
is very very structured. It's notjust whatever happens happens. That's one thing
some competitions, food competitions is kindof Lucy goosey. I went to a
chili cookoff one time, and whatevergoes goes. I mean, there was
no one there to really sanction oranything. But this is a very very

(16:49):
prestigious thing. Competition really is.I mean, the one of the things
that's wonderful about it is we allunderstand what the rules are. We adhere
to the rule. The people thatjudge have a certain criteria in which they
judge. They are all trained andcertified. So in order to judge this

(17:10):
context, you have to attend andbecome a certified barbecue judge. So you
know, they are evaluating everything onthe basis of its appearance, its taste,
and its tenderness, and so everythingis ranked. It's a blind competition
in terms of we don't know who'sturning what is It's all numbers, and

(17:34):
even the numbers just switched so thatthere is no way that anyone would know
who's entreas it's very fair. Itis extremely fair. Right now. The
categories are beef a let's see beef, brisket, pork ribs, chicken and
pork. Yeah, so those arethe four main main ingredients, that's say.

(17:56):
And how many different pitmasters are goingto have there? How many different
teams? Well, we're going tohave probably close to forty of our professional
series. One of the new thingswe're doing is that we're having a professional
series and we are also hosting abackyard series. Oh wow, okay,
individuals that not quite ready for professionalbut they have their game on. We're

(18:22):
ready for you. I can smellit already. Can you imagine that hotel?
Right? Man? That's why Iremember last time pulling up because it's
it's it's in. We'll just talkabout where it's at. But we had
to walk a little bit to getin there, and it was like,
well, the smells are just flyingall over Norco and Corona's amazing and which
is like a grateful Dead concert.I mean there's smoke everywhere, different type
of smoke, but better actually bettersmoke. I think, so smelling smoke,

(18:45):
I think, where's it going tobe at? Where's it going to
be at? It is going tobe. We are hosting it at the
Engles Event Center here at Norco,Okay. And the wonderful thing about it
is it really is an environ meantwhere you can feel comfortable. You're shielded
by the sun, so whatever thetemperature is, it's gonna be ten or

(19:06):
fifteen degrees, you know, cooler, and you kind of feel like you're
in a convention center because it's justnice and cozy. Wow, now you're
gonna also have music there too.Yes, this is the bomb dot com
music environment. You know we oftenhave you know, there are there are

(19:32):
competitions throughout the country, and certainlywe host some of the greatest competitions here
in California. But generally speaking theyare garage sands. You know, something
what we call white music or whitenoise, and which is something that you
know, you can hear it inthe background and it sounds good and you
know it's entertaining. But they're notGrammy nominated artists. They're not people who

(19:57):
have done hits, and you know, they're not professionals. And we're just
so blessed to have some really toptalent. And again it's diversity driven.
We have something for everyone. We'vegot a little country, we've got a
little rock, we've got a littleblues and a little R and B.

(20:18):
So you sit there long enough,you're gonna find something you like. And
you know, music goes very wellwith food. But also you got brew
and you have a lot of differentbreweries coming there too. We have the
greatest brewers here in southern California.I can't say enough about this. I
mean, we just have good wegot good music, We've got good barbecue.

(20:41):
You know, we've got Gray Wolf, We've got Main Street, we
have Bourbon Street. I mean,we've got Norco Brewery, We've got your
Rail, We've got we've got peoplecoming here from Santana. Wow. So
it's some great grew. It's amazing. Now one of the joys for me

(21:03):
is meeting someone who we had onour show here thanks to you, you're
the one that introduced me to him, Adrian Miller. And I've never been
more fascinated by someone talking and justwhat he had to say, and I
mean eloquent, but just so informative, and the passion he just reached with
the passion is shaking her head.I mean we talked about him afterwards and

(21:26):
Adrian Miller is just an incredible guy. He did three different books on black
chefs, on Black the History ofBlack Barbecue, and I can't remember the
third one, but just an incredibleknowledge and just a real gentleman. And
he's going to be there too,a special guest. We are really honored
to have Adrian Miller here. Imean, he is a two time Dame

(21:49):
Beard Award, the most coveted awardthe scupent received in the culinary field.
It's amazing, and I mean hedoes speaking stage, it's all over the
world. He's a former presidential advisor. This is not someone that's just you
know, is passionate about food,but he's passionate about many many things.

(22:15):
And he's he is technically he's thesole food scholar. Yeah, I was
to say, he's very proud ofthat, and I don't blame him.
I mean, there's so much thatwe haven't learned about chefs, Like at
the White House. He did awhole book on Black chefs at the White
House, and like whoa, andjust the barbecue, the whole history and
just everything about it is like,oh my goodness, what a wealth of

(22:37):
knowledge. And just the way hecomes across and just a really good guy.
He's the kind of guy you wantto become friends with. So I'm
going to be extra schmoozing with him. I'm not sure what I'll be doing
to make them a schmooze bore,but he's just a good guy. That's
the main thing. And then whatdo you name some of the celebrity chefs
that are going to be there besidesHarry Sue. Oh well, Harry Sue.
Obviously, Harry Sue's probably known somany places. Is the person who

(23:00):
came in number two in the country, Brett B. Mackin. We will
have Sylvia, Lady of Q.I call her the Queen of California Q.
She's been on the Netflix television series. I mean, it's just we

(23:21):
have so many talented people. Lootand Booty from Arizona. Good Google we
Goo is gonna be here, Goodgooglee Goo goo goo. Uh today he's
gonna be here. And he's comingfrom Baltimore. He just came in number
four in the country. Wow.These are just amazing, amazing. Chef

(23:45):
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
sign out you right here on AMten fifty one six point five FM.
The stations that leave no listener behindand with me is Debbie Yapp, who
is the head barbecue pitmaster. Misswhat does she give a good title?

(24:11):
Quick? Let me see here.I go for the I do the laundry,
I clean up the she's miss everything. I'm telling you, she's incredible.
With an upcoming year, superwom trulyis. It's It's brew and Q
Festival. It's in Norkel on Junefirst. And when you tell people how

(24:32):
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
b r e w n q uE festival dot com and or you can
go directly to eat dents Brite andthen just search for Horsetown Brewing qu Festival

(24:55):
and you can buy them directly online. Okay, great, Right now we
are having a special so it's agreat time for you to purchase your tickets
this holiday weekends, so you canget your da tickets at a discount.
Wow, I can't beat that.Our engineer is a vegetarian and that's my
goal of life is get him backto meet. So I'm gonna sae I

(25:18):
made drug him and bring him downto you here. So his name is
Joe Pagano, So just let youknow as he's a vegetarian here. But
well, guess what, we justwon an award from the United States Toy
Combined. Yes, we are oneof five contests in the country that we're
awarded this, and so we arefeaturing toy at our events. So there

(25:45):
will be individuals that will talk aboutsoy because soy is an important component to
the feed of animals. Right,So you're for your vegans, where were
there with Well, you know,I one time smoked tofu and I seasoned
it with rubb. I took allI let it dry, air dry a

(26:08):
little bit, and I smoked it. It was fantastic. It toughened up
a little bit so it had achew to it and it was really really
good. It smoky, and Iwas shocked. I was like, wow,
this is really good. This isabout six five, six, seven
years ago and before all the plantbased products came out. But yeah,
you can do a lot of vegeta, you know, a lot of vegetable
and plant based items on your smoker, which is another show right there.

(26:32):
But smoked cheese, smoked cheese,yeah's the bomb smoking anything barbecaue. Do
you have any favorites in terms ofsmoked items or what kind of what kind
of would you like smoked to smokewith? I like the pecan and it's
ery, okay, reason, Ijust like those uh huh, you know,

(26:52):
mixing those two flavors together, likebomb dot com. I love it.
Someone's a little sweet, ones alittle a little nutty, as they
say, And I know I likehickory. I like strong flavor. But
we're gonna talk about that after wetalk about the event. But yeah,
you talk to ten different people,you can get ten different answers on what
they like. And so, youknow, barbecuing and smoking is very it's

(27:18):
very so you know a lot ofpeople like certain things. It's not universal.
And plus there's so many different waysof cooking things. You ask ten
different people, you get ten differentways of their making their ribs, and
everyone's got the best rubs, everyone'sgot the best marinates. And it's kind
of funny they don't they you know, these are very proud people. They're
really proud of their products. Andthere's a gentleman named Heath Ryles who I've

(27:44):
become a real friends with on Facebook, and we're gonna have him on the
show. And he's won a lotof competitions and he's got so many different
sauces and rubs and everything, andI just can't wait. But yeah,
this is a funny event. Nowyou're also gonna have vendors there to sell
stuff. We might have a vendoror two that will come out there and
let you part with your money.Absolutely, good time, gotta go.

(28:07):
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 oh, this
will be the first time that you'llsee it is at the brewing Cute.

(28:29):
Well, the last time we werethere, I remember walking amongst them and
seeing what barbecues they have and talkingto them. So you can learn a
lot. That's one thing. They'revery proud of what they do. Every
company, every competitor is very proudof and very you know, they use
certain ones. They believe in it. And so if you're thinking, if
you're on the you know, you'renot sure which one to buy, especially

(28:52):
with Father's Day's coming up everything,this is a great event to go to
because you're going to learn a lotabout barbecues. Rather than talk to a
salesperson at home, deep or whereveryou buy at from. This is someone
who these are people who are comparedpassion are doing it so exactly. I
think that's a great way to doit. I mean, they they will,
they're passionate about what they do.And the wonderful thing about barbecue people

(29:15):
they share their knowledge right until theturn in. Yeah, no, it's
true, they really do. AndI said that this is very exciting.
I've been a judge the last twelvethirteen years at the International p Sex,
but it's very similar. A lotof pride, but they really the passion
that they have, and I meanthese people do the full time. They're

(29:37):
really really serious about what they do. And you know, I mean besides
winning the money they have the it'sthe prestige of having a trophy and being
called, you know, a winner. I mean that's a big thing for
them. It is a big dealand they you know, what they do
is they call it a walk.So when your name is called it you
walk up to the stage or youwalk up to the post. That is

(30:00):
called a walk. So these teamslive for the walk. Oh, it
is kind of cool. What timedoes it start, Well, it's the
doors open up at twelve, butour box office will be open at at
eleven o'clock. So I would stronglysuggest people get there early because barbecue is

(30:23):
a slow process and it's not somethingthat can be just flipped. It's not
something you can just grill. Soyou know, some of these tenders or
cooking things for ten hours, fivehours, six hours, so when it's
gone is gone, right, Socome early, that's the main thing.

(30:45):
Come early, and that way youcan get a chance to actually talk to
the barbecue teams after they submit theircompetition entry. They should be done around
one thirty quarter to two, andthen you can go talk to them.
Look at this up, look attheir grills, look at their smokers,
look at their trailers. They areinventive, they're creative. Some of the

(31:07):
names are wild. I love Ijust love looking at the name. I
know they're funny. Yeah, they'revery they're original, they're very colorful.
People out there there can't be shydoing this. 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'recelebrities, they really are, and in

(31:29):
their own rights and uh, butyou can have a chance to see them
right here in Narco. So it'scalled again Horse Brew, Horsetown Brew and
Q or the Brew and Q Festival, whichever one. And once you give
a phone number that if people haveany questions they can call you. Oh.
Absolutely, we welcome questions and wewant to spread barbecue love. But

(31:49):
if you have any additional one,any additional information, just give us a
call at ninety five one four fourfour one two eight zero. I went
to say one more time nine nineone four four four one two eight zero
one two eight zero. Okay,I'm want to be on social media all

(32:12):
night and day and we pushing youguys, so we'll do that. So
is he do you have any questions? I've been talking all this time,
you know, I actually been checkingout the event right, uh, you
know, website or the app andthen looking at the emissions and a different
type of packages you can get.It's pretty good deal. I mean some
of this is like you get likeunlimited craft brewry. I mean, you

(32:35):
know, if somebody that loves toeat and have, you know, have
a good brew. This is reallydefinitely the event to go. It's really
it's a family friendly event. Youknow. We have a rock climbing wall,
We've got a peating zoo for thekids. We have a very well
known artist by the name of MauriceHoward who's agreed to come out and make

(32:59):
maths with the kids for free.You know, this is just a wonderful
opportunity for families to spend a fewhours together and it's in a non high
text environment exactly. Debbie, youknow you amaze me, and you really
do. I mean you're a oneperson operation and I for someone to do

(33:21):
all this, and you've done thingsthat other people haven't done, and they're
always like questioning you, like howthe heck do you do this? And
I know it's passion, it's hardwork. It might be a little luck
to you know, but you reallywork hard on this and this is a
whole year of 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

(33:45):
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,

(34:08):
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 ofyou are sponsored. I want to make
sure everyone knows about them. It'sKkel ninety six point seven. It's the
what is it com party? CompartI can't read it here. You know

(34:32):
what these kids are eating. Imean, we have a kids too,
which we're very proud of. Thesekids are competing with compart du rock pork,
which is the finest pork in theworld. It's the pork that they
would sell in Michelin's restaurants. Theyare also going to get and they don't
pay for this. We take careof all the costs of the kids too.

(34:58):
They are also getting Australia buy Goofy. This is what these kids are
cooking with. Wow. Wow.Then you have the United Soybean Board.
You have an Oarco grocery outl thatHampton in by Hilton, the hamburg Ford
Great Company, h Service through Actionand Costco. So you've got some big

(35:20):
time people there and you know,it's so 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'rehaving, you're having some big time uh
celebrities. And if you're at allinterested in barbecuing, smoking, you just
want to get away, you know, if you have if you're stressed like
Izzy is all the time, thisis where I'm gonna take her. Just

(35:44):
go there and get and get unstressed, and you get to eat and drink
and listen to music and breathe alittle bit and say this is great.
It should be a beautiful day outthere and anything last minute things and let's
give one more time a phone numberand or a website didn't go to a
both well. Our website again isb r e w n q u E

(36:07):
Festival dot com, ruinqu Festival dotcom. And our phone number is nine
five one four four four one twoeight zero. And if you get to
it at the right time, youmight learn a new line dance because we're
going to do that too. Ohoh, I don't know if I'm going
to be there out I got Igot a leg cramp already. Oh darn

(36:34):
it. It's okay. I volunteer, I volunteer. It iszzy to do
the rock climbing all line dance.If you rock climb, how's that gonna
happen? Right? So well,Debbie, thank you so much. Is
any last minute? So where'd youwant to tell people? I just want
to tell people to come out,share barbers. You love we love you.
No one can be mad at eachother on June first in Norco come

(36:57):
on down. Sounds very quer youthe way at all. Well, Debbie,
thank you so much, and I'llcall you during the week and see
what else we could do for you, and I will see you talk to
you soon. Thank you again,Thank you, take care, bye bye
bye. Wow, what an inspirationI mean, this woman's got you know,
just to work on something like this, and this is a big thing
to get. Well, it's ahuge caliber, right and if you think

(37:21):
about it, with all the bignames are gonna be attending this, it's
a huge event. And it's beingheld in Norco. I mean, you
know, you don't hear a lotabout Norco or Inland Empire as is,
so this is really bringing a lotof prestigious names and you know, an
event that's you know, sanctioned,right, So it's it's really exciting to

(37:45):
have that many pitmasters that's going tobe showing up and actually with amateurs that
get to try their hand at thisat this event. And looks like there
are some pre event that you know, goes on on May thirty first,
so you know, definitely look intothis brew and Q Festival dot com and

(38:07):
they get all the ins and outso you can get the most out of
this event. Right. I agree, So I can't wait. I love
barbecuing. Okay, let's talk aboutbarbecue. Let's talk about let's talk about
barbecue with different styles. That's themain thing. There's a lot a lot
of different regions in the United Statesand they all have different ones. The
Carolinas are more like the sauces theyuse. It's more vinegar based and mustard

(38:30):
and stuff. And then dry ruband Memphis, right, and then sweetness
in Texas. In Kentucky too,it's quite sweet. Yeah. In Virginia,
you know, like barbecue is,you know, really regional, and
even in Texas there's different styles.I mean, so people won't say Texas
barbecue. It's like, well,what what region? Because every region has

(38:52):
a different style, different sauce,different way they're gonna cook care of their
meat. Okay, yeah, Imean even if they do mesquite, it's
the way they they cook it,the type of sauce they mop it with,
you know, it's all very different. So it's just in Kansas City,
you know, Like you know,I've traveled all around US and tasted

(39:15):
different barbecues from all around us.They all taste different and in their own
way, they're very good. Youknow. It's it's just different styles.
And then you really it is apreference of you know, which style you
like best, you know, butyou know, compared to like, let's
say the pizza, pizza is prettystraightforward in a lot of different ways.

(39:35):
I mean, it's a lot oforiginality, but in terms of hydration,
in terms of how long and everything, there's a little bit science to that.
But with barbecue, everyone is different. You talk to one hundred people,
you get a hundred different things.Everyone thinks theirs is better, and
they all I think it's a preparation. The styles of preparation is different,
the spices of use is different,the wood they cook with is different,

(40:00):
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
think quality still is important when youtalk about barbecue. You know, the
quality of the the stuff you usedand materials you use to prepare that.

(40:21):
So it's not just like, oh, I'm gonna grab a slap of meat
and it doesn't matter where it comesfrom. You know. I'm sure the
top pit masters do care where theirmeat come from, you know, how
they're being butchered and whatever. SoI think that's you know, have to
kick taking the consideration. You know, I'm thinking next year for the competition,
you and I, Oh, heckno, you can do it.

(40:45):
I well, I don't, Okay, I'm good at eating I never claim
I'm good at cooking it. Well, we've seen the pit Masters and they
have a lot of women on there. Oh I know, strong women,
but they're up all night cooking thestuff. I mean it's wait wait wait,
they got they got patience. Soyeah, well, you know,

(41:08):
like barbecue is not something you slapit together. It takes a lot of
preparations, you know, the daybefore, the night before, you know,
like it takes hours and hours slowcooking for certain type of meats.
So it's not just like, ohI'm miss slapping on the grill. It's
not that, you know, likepeople have a misconception because barbecue does take

(41:29):
a long time. It's slows alot of times. It's low and snow
low right to make it so it'sso tender that falls off the bone or
it melts in your mouth. There'san art to cooking good barbecue. And
then what about rubs and sauces?What's your take on that? I actually
liked a different variety. You know, I personally like a sweet of sauce,

(41:52):
just like tangy. I mean,like Texas is it's tangy too.
Really not into sweet sauce. Texansdon't like the sweets sauce. They prefer
the one that's a little bit youknow, tangy, with like a little
bit touch of molasses, you know, that kind of flavor, probably a
little peppery. I prefer a littlebit sweeter, so you know, you

(42:13):
know, it's really a personal preference. You like your meats to have the
sauce on it, drenching it,or do you like it dry and then
the sauce in inside. Well,I like to pick out sauce number one,
but I like my meat covered insauce. If I pick the right
sauce, then I want it drenchedin sauce. Okay, I don't want

(42:35):
somebody pre drench it for me becauseI don't know if I like that sauce
YEA like a dry I want totaste the meat. I want to taste
that. I could taste the meatafter a bite. But I like the
sauce. I mean, you know, I don't know the sauce. A
lot of people have talked to that'sthe only way to do it well.
And then all the different sauces.I mean, it's so exciting to mix
the carolina that has a little kick, you know, with the vinegar,

(42:59):
you know, and then you getthe sweeter sauce and you know a little
spicy some of them as a littlemore tangy some of them. It I
wish more restaurants would do that smoky, you know. So it's I think
it's exciting because it kind of addsto if you have good, good barbecue.
It really adds to your barbecue.That sauce, I mean, to
me, it's it, you know, I don't know, you can't have

(43:21):
barbecue without a sauce. I personallydon't think. But a good rib,
let's say, pork rib, ifyou smoke it right, it's got great
you know, smoke ring and greatseasoning on it and everything rubs and everything
that is really really good. Tome, the sauce is like it's like
a cupcake, you know, it'sit's the it's the cake. But then
the sauce makes it even better.But it's still good by itself. Yeah,

(43:45):
I mean if it's if it's ifit's not a great piece of barbecue
meat, then doesn't matter what sauceto put on, it is still not
great, you know, So ithas to be good all the way around.
I think, you know, meathas fall off the but owes it's
tender, not overcooked. It's notbland, you know, because sometimes they
people boil their ribs, and Idon't agree in boiling ribs because it really

(44:08):
loses a lot of the flavor.So, I mean, it just depends
the preparation style, the cut ofmeat you like, because everybody has different
kind of meat they like. Ipersonally not throw about try tip. I
find tried tip it a little dry. Not my cup of tea. I
think it's a very California thing.I prefer brisket, but you know,

(44:30):
I'm from the South. You know, I'm from Texas. Brisket is is,
you know, the way it's kindof the the meat that most I
think Texans. If it's made right, I love brisket. But it can
be over you know, dry andovercooked. Yeah, I mean it's all
like any meat. If it's notcooked right, it could be dry.

(44:52):
But yeah, I wouldn't say trytip is my cut of meat. I
do not prefer it. I justfind it. Even the most marbled try
tip, I still find it toodry. So I find Californias like try
tip a lot more. It's well, it started in Santa Barbara. You
know Santa Mario, so it's okayto me. I mean, now I'm

(45:15):
not gonna say, well, I'mnot gonna eat it, but I just
it's not my favorite cut of meat. I wouldn't probably pick it. I
like it when it's undercooked and it'sa little bit, you know, because
it's it is tender and it's reallygood. But well, if it's not
overcooked, it's a good piece ofmeat. But I usually barbecue, they
do cook it for a long periodof time, so most of the time
it's a little bit more dried out. So there's a fave like famous chain

(45:37):
around that people just think it's thegreatest thing. They try tip and I
just cannot stomach it, and Idon't like it. I mean I've been
to different ones and I've tried itmultiple times. I still don't like it.
It's just a chain that has differentsauces. No, no, no,
it's it's a chain that you know, it's kind of high end and
you know like it. It's justnot my cup of tea. You know,

(46:01):
used to be quite the rave whenthey first started because there was no
barbecue around. But now the barbecueis more prevalent. You can find it
more everywhere, I think, andthere's different styles of barbecue. I definitely
would not be picking up speaking ofwhich here in Redlands, which is who
we're from, it's Redlands Ranch Market, which is my favorite market. There

(46:25):
are great sponsored ours, but I'mnot saying it. I'm not talking about
it because of that. They're agreat market. I mean they got everything
you want, especially if you're invent of cook Every ethnicity they recommend they
have there, and if they don'thave it, you just ask them for
it. They'll get it for you. I've seen fresh grape leaves, I
mean that blew me away. I'veseen fresh everything. Okrah. They have

(46:46):
all really beautiful looking Okrah. Imean just all kinds of stuff tough to
make. Ethiopian ginjarra bread they havethat. But they were just now in
the construction of building a kitchen,a large out it's kind of going outdoors,
but it's gonna be barbecue, Texasbarbecue and pizza. Yay. International

(47:06):
pieces now noties. I like those. I think those are really exciting because
they have different flavors. I thinkit offers 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. I'm super excited.I cannot wait. Like we drive by

(47:30):
all the time just to see whereit'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 it up theway we want it packaged up,
you know, like we and thenthey offer allow meat. So, I
mean there's a lot of They dohave a huge election. They do have
meats are pre marinated. I mean, so if you're not the type of

(47:52):
person that go on I don't knowwhat marinate to go for. They have
tons of it. They have awhole case that six feet of cases of
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,

(48:15):
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. He's got theaccident, y'all, and but he's a

(48:36):
real true pitmaster. He's really good. So I can't wait to tell him
about this event. Maybe he cango down there too. I think he'll
be excited to be there, right, But that's coming soon too. Also
other news, another sponsor of ours, a favorite rest of ours raised Shanghai
Bistro. It's in Redlands too,and there we're gonna have a grub club,
our grub clubs. We just hadour first one kickoff fantastic. Everything

(49:01):
was fantastic. I brought leftovers tosome people and they loved it. And
it's just an funny that's leftovers,guys. It means it's been cold and
it's not like fresh, and peopleare like scarfing it down really good.
So the next one's gonna be onJune twenty third. It's gonna be go
to join grub club dot com.That's join j O I n grub g

(49:24):
r ub club dot com. Youknow, I have all the information there
and where's gonna be Allen raise ru I at Puss Shanghai Bistro in Redlands
and they're all Sundays at five o'clockand you can't wait for that. It'll
be twelve or eleven different items.You're gonna get them all plus plus tag,

(49:46):
plus tip, everything included except adrink for our sixty dollars. You
can't beat it. You're getting itmeans sixty dollars include the tax and tip
and tip and you get eleven items. Oh my god. I'll be talking
about all starting next week and stuff. But also we're gonna be having it
at the Fat Greek coming up,and also Casamasa in July, which is

(50:09):
another fantastic restaurant, Middle Eastern restaurant, and they cook their stuff from scratch.
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 is it? Oh, didn't you
know we make our own pea bread. I'm like, oh, so they

(50:29):
make the warm pewa bread. Ohmy god. But uh, anyway,
so we're doing a lot of differentones in different areas and if you like
eating, you know that's why youlistening to the show. Then again it's
come come meet us, Come joinus, come come, you know,
celebrate with us. Yes, definitelyjoin grubclub dot com again, join grub

(50:51):
club dot com. You can alsoget a hold of me on Facebook or
Alan dot organ A L A NB O R G E N and so
a lot of different ways of gettinghold of me. I also want to
tell you about another really good sponsorof hours, Cowboy Burgers. They're in
the Riverside and Fontana. I've knownthem for guy over about twenty years,

(51:13):
i would say, and they makesome great barbecue but also in fantastic burgers.
It's a simple menu but so sogood. They're very very community oriented
and they really care about their productsand it shows. And I really like
their hamburgers and their chilly. Ihad two different occasions sponsor it, and
I'm telling you I blew everybody awaythat they have barbecue, chicken, barbecue

(51:36):
ribs, they have brisket, theyhave everything. Yeah, I agree.
They actually were so so nice andagreed to cater one of my Therapy Dog
events which I belonged to, andthey're just so giving. I mean,
there's just such nice people. Theydo so many community events and you know,

(51:57):
really help out the community. Theydonate their time, their energy,
their products, you know everything.And I tell you, everybody at that
party raved about how great the foodis. Everything they make is from scratchato
head corners, Their potatoes are potatoes. Salad is made from scratch right the

(52:19):
coast laws make from Their brownies areto die for. And I don't like
brownies, and these brownies are likecrack, So I have to say I
highly recommend them. They're amazing.Their food's amazing, the people are amazing.
They're just a lovely family and youknow, it's just a locally owned
and a family owned business. Soit's really come go support them. And

(52:43):
if you've had any kind of carproblems, like someone smashed into you or
which a couple of those twice andwithin a couple of months. But this
is this is a company that I'veused many times. I absolutely love them.
It's called All Magic Collision and CarCenter. It's in they have like

(53:06):
five different locations. When I goto is in Corona, but they're also
in East Vale, and I believeMarino Valley and I want to say Norco.
I mean Fontana too, but veryprofessional. They keep you abreast of
everything that goes on, They giveyou they find out loners for you if
you need one. I mean they'rereally incredible, but they do great work
and it's all guaranteed and they havetop top mechanics and care for body and

(53:31):
care. I mean, you can'tbeat your work. You can't tell at
all, and they're just well.I think the follow three is really important.
I think customer service is all aboutkeeping your breast of where they're at,
you know, like they you hadseveral delays because of not you know,
this happened right after COVID where there'snot a lot of parts around and
so they had a delay, butthey kept you abreast of it. They

(53:52):
helped you get you know organized andget your you know, make sure that
you're taken care of with the onyour rental and everything. So I mean
it was really helpful for have themnavigate, helped you navigate through a time
where you know, most people whenyou have your car is very challenging,
you know, So it's the customerservice part of it's huge. So if

(54:14):
you don't have any insurance, whichmost people do in a way, but
they'll work with you if the priceis too high or whatever. If it's
a deductive boney, They're very verygood about that. So I just highly
recommend them. I mean, thisis where we take our cars for any
kind of problems. So again,it's called all Star Magic, All Magic
and the one in Corona is whenwe go to and we love it.

(54:35):
So two minutes, okay, boy, between food and traveling, and I
can't wait to go to Urinus.Is that one of your highlights? Nowlight
not my highlight? Look on itUrinus. I think it's a Missouri but
it's called Urinus and it's amazing.I'm gonna get the owner on it.

(54:57):
I will get a hold of them. But it's a small one street location.
It's like Eddie World with candies andthe ring. Ye all. They
have everything but great fudge. That'swhy they're famous for their urine is fudge
pecking. We'll leave it at that, so uh again, every let's sign.
The show is on every Saturday fromfour to five right here on AM
ten fifty and one oh six pointfive FM, the stations that leave no

(55:22):
listener behind. Get a hold ofme on Facebook on UH everywhere basically,
and if you want to hear moreUrina's jokes, I guess you have to
meet us in person at the grubclub. Right every group club go on
the grub club website. Join grubclubdot com. That's joined grub Club,
not hub Join grub club dot comuntil next week. Food critic Alm Morgan

(55:44):
and is he bussy happ eating everybody? You will have some chicken, have
sum are five and a journey ofa thousand words begins here. KCAA Redlands

(56:09):
Ranch Market is a unique, fullsurface international grocery store that specializes in authentic
food items from Mexico, India,and from many Mediterranean and Asian countries,
including popular items from the US.They offer fresh baked items from their in
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foods, a terrific fresh food andjuice bar, and a large selection of
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IE. They can also cater yournext event with one of the delicious takeout
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(57:15):
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(57:37):
Kaylee Sphere, a license agent withLitchfield Insurance Associates here in Beaumont. A
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People are calling ninety five one sevensix y nine zero zero zero five
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(58:53):
Radio, I'm Chris Karagio. TheUnited States is sending an additional one point
five billion dollars in ad Ukraine.Vice President Kamala Harris announced the aid at
the Summit for Peace in Switzerland today, where Russian officials were not present.
Of that money, five hundred millionwill go towards repairing and protecting energy infrastructure.
Almost three hundred and eighty million willbe used to provide humanitarian assistance aimed

(59:15):
at helping refugees and communities impacted bythe war. Additional aid will go towards
assisting Ukrainian law enforcement and border security. Inside Out two is lighting up the
weekend box office. Deadline says thePixar sequel made sixty million dollars yesterday,
which is the biggest opening for ananimated movie since Incredibles two and twenty eighteen,
and has already surpassed the opening oflast summer's Spider Man movie across the

(59:37):
Spider Verse. The Hollywood forecasters sayinside Out two is heading for the biggest
opening of the year to date,with the projected box office of one hundred
and thirty million dollars. I'm ChrisKaragio, NBC News Radio. You're on
board kcaa's inlandonk Express. KCAAA Homelandaten fifty am, the station that leeds

(59:57):
Noble Year. Behind many ship