KCAA: Let's Dine Out with Allan Borgen (Sun, 16 Nov, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sun, 16 Nov, 2025

Episode Transcript

Speaker 1 (00:00):
Something else to talk about, Johnson added, so we're going

(00:02):
to take that weapon out of their hands.

Speaker 2 (00:04):
This week.

Speaker 1 (00:05):
The House is set to vote Tuesday on a measure
that would require the Justice Department to release all of
the Epstein files. Many Republicans are expected to vote yes.
A US Navy carrier strike group has entered the Caribbean
as tension deepens in the region. The USS Gerald R
Ford has joined US forces already in the Caribbean as
part of the Trump Administration's effort to disrupt drug trafficking

(00:26):
and dismantled transnational criminal organizations. A powerful storm system is
causing flooding and some debris flows in southern California. KABC
in Los Angeles is reporting flooded streets and fallen trees
across the region. Rob Bartier, NBC News Radio.

Speaker 3 (00:44):
NBC News on KCAA Lomlada sponsored by Teamsters Local nineteen
thirty two, Protecting the Future of Working Families Teamsters nineteen
thirty two dot org.

Speaker 4 (00:58):
You're listening to an on core presentation of this program.
K c A A The Inland Top Express.

Speaker 2 (01:05):
Food, Glorious Food. We're anxious to try.

Speaker 5 (01:12):
Frank Way, our favorite diet. Just take your own man
at steak Bribe. Both are stay.

Speaker 6 (01:24):
Wonderful, glorious, coach lost some so Flambie made from.

Speaker 4 (01:45):
Weed to.

Speaker 7 (01:57):
Food glorious.

Speaker 4 (02:00):
Last just thinking of futreat meet.

Speaker 8 (02:33):
That was the Alan Borgan Theater Orchestra. We welcome to
another delicious edition of Let's Sign out your Food Critic,
Alan Borgan Here.

Speaker 5 (02:43):
Hi, am, is it bussy? But I'm talking to some
horse both founding guy next to me.

Speaker 8 (02:50):
I don't know how I got this, but anyway, I'll
try my best. We have a two guests coming in
or on the phone, and we'll become I can't talk
once as he say something.

Speaker 5 (03:01):
First, we have two guests coming on. First, we're gonna
have a grill master, I guess, and he is an
expert and gotten many accolades on his cookbook for grilling,
So stay tuned for that if you'll love to grow,
especially being Memorial Day weekend, which is one of the
activities most people love to do. And then secondly, we're

(03:24):
gonna talk to one of our favorite sponsors. Actually, we
really like their food, so we want to talk to
them about it. Towards the end of the show, he
did good. Okay, We'll try my best I had to
wing that one. Huh wow.

Speaker 8 (03:38):
We just got back from an interesting trip to Petaluma.
It's an end. I've never been to a city where
did you drive at thirty miles an hour on the
streets and on the freeway it's like thirty five. I've
never seen people drive. They don't drive fast at all
there do they?

Speaker 5 (03:54):
No, No, not through town. I think the highest is
like thirty thirty five miles an hour. I think most places,
most streets are like twenty five.

Speaker 8 (04:06):
Yeah.

Speaker 5 (04:06):
People actually do wave you in if you put on
a signal, so it's it's very refreshing, actually, I find it.
Of course, once you get towards the city, of course,
that that scenario totally changes.

Speaker 4 (04:20):
So uh.

Speaker 5 (04:21):
It was nice to be outside the city and in
a small town.

Speaker 8 (04:25):
Nice, nice little restaurant. Sorry, we went to one.

Speaker 5 (04:28):
Very artisanal places. There's we went to several places. Joel
has a mouthful right now. I brought them back a
treat a place that I actually discovered last time, and
I absolutely fell in love with it. They're only open
on Thursdays, Fridays, and Saturdays. They're closed to the rest
of the week, and they make everything from scratch. So Joe,

(04:51):
do I get thumbs up?

Speaker 9 (04:53):
Oh?

Speaker 5 (04:53):
Thumbs up? Okay, Well I brought him a kogaman, and
some people don't know what that is, maybe if her
Queen of Man. I think that's what's also called because
it's a French word and people can't smell it and
can't say it. But it's basically a puff pastry and
it looks like a basically a muffin, but it's the

(05:15):
pastries folded in. And then this one is actually filled
with either lemon curd or passion fruit. I think those
are the two flavors they offer it. This bakery, I've
had it with like custard, I have it plain. So
I've had its different ways. I've actually found two places
that actually was impressed with the cougaman. One was in

(05:37):
downtown Salt Lake City and it's little bakery, a French
cafe bakery, and it's called Madeleine Madeline like the little
pastries French pastries, and they make cougamon fresh. And also
this place which is in Pedaloma called Stalina Pronto, and

(05:58):
they basically offers artisanal big goods from scratch and also
imported goods from all over the Europe. The European like Italian.
You know some in Israel its just offer a little
bit of everything. And this place literally there's a line
out the door for people to get their stuff.

Speaker 8 (06:20):
And then we went to a really good restaurant. It
was Indian, Turkish and Napoli No Napolie.

Speaker 5 (06:28):
We went to Napolice restaurant and then I did take
out on the Turkish restaurant. As I'm driving, I was
starving because I don't eat usually when I'm working, so
I usually pick up food after the fact and so
ate that on the way driving to the airport, and
we tried out a I tried out a Detroit style

(06:50):
deep dish pizza in Paluma. Found it on YAUP. Literally
ran in five minutes before they closed and tried it.
I was suppressed. I would say the dough wasn't I'm
so used to. Okay, I'll get spoiled, have to go
go back. I'm so spoiled because I've eaten the Pizza

(07:12):
Champions like dough which looks like a bee hive, you know,
like the cells and everything, So the fermented dough and
you know all that, plus the melted crusted cheese on
the outside of the Detroit style pizza is to die for.
So this bag, this pizzaia actually offers Detroit style, which

(07:35):
is really rare, I think in California, really hard to find.
And the dough was good, but it wasn't the ferbented
three Days, you know, sourdo or whatever, those kind of dough.
But the cheese and the toppings and everything else was
right on is amazing. So it actually, you know, it
really did ticked off my list of going, Okay, hitting

(07:57):
my craving, so it's awesome.

Speaker 8 (07:58):
Yeah, what do you want around here around here that
I know of. It's called Eddie's Eatery and it's in Claremont.

Speaker 5 (08:05):
Yeah, and that was really good too, So I've tried that.
Me and Aaron Alanoan tried it one day and it
was pretty tasty. So yeah, but in California, it doesn't
seem like it's catching on yet, this style of pizza.
I hope it will. We don't even have that type
of cheese. It's called brick cheese and usually it's available

(08:27):
in the Midwest. Yeah, so it's just not readily available
and it's not a style pizza I guess because the
dough is a little bit thicker, and you know people
tend to like the thinner dough. I think the necker
that would Yeah, it's.

Speaker 8 (08:40):
Almost like Sicilian. Okay, well, I'm geting my voice and
try to get an order. Why don't we do a
couple of sponsors and we'll be right back.

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Speaker 10 (09:30):
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(10:10):
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Speaker 8 (10:28):
Happy eating, you won't be disappointed. Welcome back. I'm trying it.
Still I throw it. I'm not sure what what is
an allergies?

Speaker 5 (10:40):
Probably I think apologies this year I have to say
it's I think because of all the rain we're getting
and recently there's been so much smog. If you look
up in the mountains and you barely see it. You
can see the smog, the thin layer of spot. I
think it's just that is aggravating everyone's allegy. I've talked

(11:00):
to a lot of people and they're all having allergic
issues lately, so I think it's allogies and your voice
is just totally gone. Of course, he didn't prep me
on what I need to say, so here I am
winging it again.

Speaker 8 (11:16):
Well, we have some guests on who know what the is.
They know how to talk, and they know how to inform.
There was my throat. Okay, anyway, let's go right it
to our guests. I can't do this, okay, if you
like barbecuing, grilling, cooking in general. There's a gentleman who

(11:36):
I met a while back. We've had him on our
shows for this radio station and the other one probably
about thirty five times, probably, and he's an author of
a book called The Science of Great Barbecue and Grilling
and got an incredible background. His name his father gave
him the name meathead, loved, loved all in the family,

(11:58):
and plus his father was a butcher. I don't know that,
so that's that's the involvement. With meat. How he grew
up with that. But he's an incredible gentleman, very very funny,
and very knowledgeable, very well respected, and uh, let's get
right into it. Meadhead Goldwyn, Welcome to the Let's Sign
Out Show.

Speaker 11 (12:15):
Oh Alan, good talk to you once again.

Speaker 8 (12:17):
Except no voices time. Anyway.

Speaker 11 (12:19):
With rain, I'm in the Midwest. I'm in the Chicago
where we haven't had much rain and a half an
inch for the whole month of May.

Speaker 8 (12:26):
Really that's unusual, It's terrible. Yeah with me? Is my
co host? Is he pussy? Hi?

Speaker 5 (12:32):
Are you doing?

Speaker 11 (12:33):
I'm good? How are you good?

Speaker 5 (12:34):
I think I'm gonna be the voice of Allan today exactly?

Speaker 8 (12:39):
Is he from Texas? So she knows barbecue and loves
smoked items, so she'll.

Speaker 11 (12:43):
Well, I know, you know barbecue, how many how many
grills and smokers?

Speaker 4 (12:47):
Not as many as you.

Speaker 8 (12:48):
I've read about your your background. I've got about seven, eight, nine,
about ten?

Speaker 11 (12:53):
Yeah, yeah, you don't need me.

Speaker 8 (12:56):
But the thing is, they keep coming out with new
ones and a lot of new gadgets, and it's pretty
incredib But let's get into bit pen of your background.
I was reading at biography on you and it's pretty remarkable,
and I think it's very important for people to know
about you.

Speaker 11 (13:11):
Well. I mean, you know, I learned to learn to
grill from my dad out back. He had a old
webber kettle, and I mean going back fifty sixty years.
I'm seventy five or seventy four, and I used to
hang out by the grill with him and watch him
really fine steak with his specialty. I loved it. Oh my,
you know me, let me, let me have a little

(13:32):
sip of beer every now and then while I was
working with him, And that might have sparked my interest.
And I've always been interested in food. In college, I
watched Julia every fact, I'd schedule my classes around Julia.

Speaker 8 (13:47):
Wow.

Speaker 5 (13:48):
Impressive.

Speaker 8 (13:50):
Now you've got a Master's of Fine Art photography, I
mean your background is pretty incredible. And plus your journalism major,
and again with journalists, that has a lot to do
with your book and everything else. Just everything you do,
it's it's telling a story and it's something you're very
good at. And oh, I know, I.

Speaker 11 (14:10):
Know well, I mean, you know, you learn to write
in journalism school. I actually did my masters and in
photography and fine art, so it all comes together. I
mean all the pictures in my book, and I just
this week and putting the final touches on a new book,
which is all my work in the photographs, so you

(14:30):
know it works.

Speaker 8 (14:32):
And it's food photography, right, yeah, And I'll tell.

Speaker 11 (14:36):
You I had dodged food photography. Anybody's out there who's
done in photography notes, it's the hardest thing. You get
a medium, rare estake and if you don't get the
lighting and the color right, it's just purple. And to
cut me.

Speaker 8 (14:50):
A charge, that's true. It's true. So let's talk about
let's talk about your book. First of all, your first one.

Speaker 11 (14:58):
Well, it's named meat Head The Science of Great Barbecue Grilling,
and it's got two halves. It's the first half is
really a science book. I'm kind of one of these.
You know, there's this movement among cooks today to be
into the science. We're kind of culinary geeks. You know,
there's there's Christopher Kimball over at Mill Street and Kenji

(15:21):
lopezol who's writing for the New York Times and for
Serious Eats, and you know, there's just a whole bunch
of cooking writers who are into the science of it.
So The first half of my books talks about what
is heat, what is energy? What is fire, what is smoke?

(15:43):
What is protein? What are vegetables? How do proteins and
the heat interact? And so it explains you know the
old saying about teaching man of fish or give a
man a fish. I try very hard to get people
to understand the concept behind cooking, how it works, the

(16:05):
different types of energy, infrared, the radiant energy, convection energy,
conduction energy, They all work differently, and they all affect
the food differently, and they're all there and you grill.
And once you understand where they are and how they work,
do you become a maestro?

Speaker 8 (16:25):
Are you a maestro? You're a You're a you are
a perfections number one. But you also realize there's a
lot involved in cooking. A lot of it is on miss,
a lot of mists out there. I know, one of
which that which blew me away because I always grew
up when it was barbecue and smoking was you get
you know, wood chunks or chips, stick it in water

(16:47):
for about an hour or so, and you know, smoke
with it and with your After reading your book, it
was like, no, it doesn't all that is is do.
It's it's just completely a lot of people, a lot
of a lot of miss out there that people don't
understand the follow but it has nothing to do with anything.

Speaker 11 (17:05):
Yeah, well, I mean most of us learned as I did,
from our parents, and they learn from their parents and
it's been handed down. Well, I got news, folks. It's
twenty twenty three. There's all kinds of cool science and
instruments and technology out there that we can learn from. Now,

(17:25):
you don't need to be a brilliant scientist to understand
this concept. If you soak wood in water overnight, it
doesn't go in That's why they built boats out of water.
If you soak wood in water and you cut the
wood in half, there's no water on the inside. There's

(17:47):
a little bit of water on the surface, but overall
it gains about three percent of weight in soaking it overnight,
and most books tell you to soak it for an
hour or two. Sowing it overnight, you only get three
to five percent increase in weight, and it's all on
the surface. So you throw it on the hot fire.

Speaker 8 (18:06):
And what happens smoke It steams off right.

Speaker 11 (18:09):
All that white smoke that you see is not smoking steam,
and it can't start smoking until the bulk until the
wood combusts, and it can't combust until it's around five
six hundred degrees. But it can't get the five six
hundred degrees until it evaporates the water. Water evaporates at

(18:30):
two twelve, So you throw wet wood on your fire
and it's the wood doesn't go above two twelve until
all the water evaporates. Then it slowly gets up to
five to six hundred and it begins to burn and smoke.
The other thing is is everybody wants to see lots
of clouds of white smoke. They want to see the

(18:52):
wood smolder. But the best tasting smoke is what they
call blue smoke. And it's called blue smoke because it's
barely visible. The particles are so small they don't refract light,
and they come from wood that is burning with a
yellow flame. That yellow flame is burning off impurity. So

(19:16):
people don't you know. They throw the wood chips or
the wood chunks on the fire and they catch on
fire and they go no, no, and they get the
squirt gun out and they put out the fire. That's
where you get the best tasting wood. Best tasting smoke.
You want the wood to burn, You'll use more wood
because it burns and combusts and you use up more

(19:37):
of it, but you get better flavor.

Speaker 8 (19:39):
Now, besides the book, you got the website, which is
amazing ribs dot com. It's been around for many years
and it's probably the most incredible website I've ever been to.
I give that book yours to everybody for their birthdays,
Father's Day. It's fantastic. But your website is the name
is misleading because it's not just ribs. It's everything to

(20:01):
do with barbecuing, cooking, smoking, everything, And now you're getting
into even things like pizza ovens. That's a big thing
right now.

Speaker 11 (20:09):
Out Yeah, I've been playing with tandor cooking lately. You know. Look,
I started the site in two thousand and five on
a on a challenge with my neighbor who was a butcher,
and he was bragging out what his ribs were, and
I was.

Speaker 12 (20:23):
I was.

Speaker 11 (20:24):
I had run I was the wine critic for the
Washington Post in the Chicago Tribune, and I ran a
company called Beverage Testing Institute, and we ran wine competitions
and I sold the company and I went four or
five years trying to figure out what to do with myself,
and I switched to solid food in two thousand and five,

(20:47):
and that's when I got this challenge from my neighbor
or to cook ribs, and I started this website, Amazing
Ribs dot com. But it rapidly more. I mean, anything
that you can cook out doors is on that website,
and a lot of this science is there as well.
Plus we've got a full time grill and smoker tester,
the only guy in the world whose full time job

(21:10):
is to test grills and smokers. So this spring. Now,
if you're out looking to replace that old russbucket, go
to Amazing rips dot com and you'll find hundreds of
grills reviewed, tested in detail. So it's pretty cool website.

Speaker 8 (21:26):
Like I said, you also have a lot of people
who work with you. And you you have a person
a critic that's gonna be doing on Petce evens, but
you have a lot of people working with you. It's
not just you, and so you have a wealth of knowledge.
It's it's incredible how much you could get done. And well,
isn't it like twenty one hundred pages something like that?

Speaker 11 (21:44):
There's over two thousand free pages. And then we have
a membership portion of the website where there's a lot
of cool stuff free called the Pittmaster Clubs, and there's
a bunch of free e books and other stuff over there,
and it's a community. These guys and gals all know
each other by name, and it's a lot of fun.

Speaker 8 (22:03):
Everyone is real serious too. Barbecue smokers, no barbecues are
real serious. They are not serious, really, it seems like
they are, oh gosh, very competitive.

Speaker 11 (22:12):
I think I had a quick contest there this week
asking that we gave a prize away to it the
first person who could remember ted Lasso's Wi Fi password,
which is barbecue sauce with an at sign where the
A is, and they were all over it. It was just,

(22:32):
you know, no, they're constantly joking and kidding and they
know their stuff, that's for sure. But there's a lot
of newbies in there. It's just a fun place.

Speaker 8 (22:43):
You're listening to Let's sign out you right here on
AM ten fifty and one of six point five FM.
The stations are leave no listeners behind and this is
the voiceless hell. In here with us is meet Head Goldwyn,
who is from Amazing ribs dot com and just wealth
of knowledge. And you know, with Memorial Day coming up,
this is one of the holidays, especially for the July

(23:06):
as barbecuing is like number one. And let's talk a
little bit about you know, suppose you mentioned hot dogs
when we were talking before, and let's talk about that
a little bit.

Speaker 11 (23:16):
Well, I don't know about you, but I love hot dogs.
You know a lot of people say, well, that's not
serious barbecue, but you know, they're just fun. And what's
really interesting about hot dogs and makes them different from
hamburgers is there a very distinct regional style. I mean,
there's the Detroit Cony dog. There's the Chicago hot dog,

(23:41):
which is very different from all the others, not the
dog itself, but how you dress it. There's the La
Darger dog down in your neck of the wood. There's
probably about ten or so regional style now here in Chicago.
There's seven ingredients on a hot dog, not eight, not six,

(24:07):
and ketchup is never along them. No, no, yeah. So
it's kind of fun there. And what makes a fun party.
I mean, if you're broking around for ideas for Monday,
grow up a bunch of hot dogs and then put
out the comedy. In fact, go to Amazing ribs dot
com and look up the article called hot Dog road Trip,

(24:30):
and it'll give you the ingredients for each of these
regional styles. And people can make a Coney Island hot dog,
or a La Dodger dog, or a pitch a Cincinnati
they put chili dogs. Cincinnati is big on chili dogs.

(24:53):
And you can get all these regional styles, and you
can make a buffet and let people make their own
regional stop.

Speaker 8 (25:00):
Do you have a favorite type of just hot dog itself?

Speaker 11 (25:05):
Alan? I always thought you were smart. I live in Chicago.

Speaker 8 (25:09):
No, I'm talking about just a regular I mean not
not the not the preparation of it to meet itself.

Speaker 11 (25:15):
Well, I actually did a test side by side, blind facing,
and the the one god I can't remember his name
now they're out of business, but the nab here in
Chicago did very well. They tend to be very garlicy.
Nathan's is a good one. Hebrew National is a good one. Gosh,

(25:40):
I don't remember how they ranked now I did it
so long ago, but the results are on Amazing rips
dot com. Uh, you know every That's another thing. Most
regions have a sort of local hot dog manufacturer. You
know they in Rochester they got one, and and the

(26:00):
New Mexico they have one, and Farmer Johnson here in
the Chicago. In the Midwest area, it's Vienna b right now.
They're spread out, but Nathan's is spread out. But Nathan's
is out of Cony Island, so there are a lot
of fun.

Speaker 8 (26:15):
Yeah, my favorite hot dog is with a crunch to it,
with a casing to it. That's to me the best one.
But so many people are turned off like that, and
I don't know what that's that's what adds the flavor
to it.

Speaker 11 (26:25):
Though, I think, yeah, a natural casing. There's some concern
about little kids eating hot dogs with natural casings because
you've got to really chew them to break down the
casing and it could choke a kid. But it's pretty
hard to choke someone, you know. The natural casings I
think are are our emblem of a better hot dog.

Speaker 8 (26:50):
Now, in terms of Memorial Day, is there one which
holiday does the most hot Fourth of July? Memorial Day?

Speaker 11 (26:57):
Oh, I don't know. You know the hot Dog Council.
I'm sure we'll tell you, but I bet Memorial Day
is up there. Memorial Day and the fourth of July
seem to be two of the biggest barbecueing grilling days
out there. That's when we get most of our traffic.
We can measure how many people are coming to the
website and what they're looking at. Usually Memorial Day and

(27:19):
fourth of July. To me, fourth of July is ribbed,
Thanksgiving is turkey, Christmas is beef froze. Easter is ham,
Saint Patrick's Day is corned beef and or kstromi. I've
got a great asami rest and the Memorial Day ain't

(27:39):
hamburgers and hot dogs.

Speaker 8 (27:42):
What's the most unusual meat or product that you smoke?

Speaker 11 (27:48):
Well, I don't know that. Everybody knows that you can
make kastromi very easily at home. And you know, all
the barbecue fanatics rave about Texas beef brisket. If you
ask me, kastrami, which is often made from beef brisket,
is the ultimate expression of brisket and it's easy to make.

(28:10):
It starts with brisket, but it is then cured, and
the cured brisket is corn beef. So you can go
to the store and buy a good corn beef and
make sure you look for a good one. Some of
the cheap ones are just kind of rubbery. Get a
good corn beef, you soak it in cold water overnight

(28:30):
and it pulls out the excess salt. There's a lot
of salt in the curing process. It pulls out the
excess salt when you soak it overnight. I have the
rub recipe that is a dead ringer for cats to
Strami in New York and cats is, of course, we're
Howlie carrying that sally that famous scene right like. It's

(28:51):
one of the great Nostrami restaurants in the country. And Langers,
of course, down is another one. And this rubb the
recipe is just a dead ringer for cats. And you
put it on there and then you smoke it, and
you've got this from me, and it's fantastic. I mean,
it's just wonderful flavor.

Speaker 8 (29:10):
We'll have to try that. I once tried smoking tofu.
We got a neighbor who's vegetarian. Uh, and I'm smoking
ribs and brisket, all kinds of stuff. I'm like, oh no,
he's coming. What can I do? So I smoked, I
got firm, extra firm tofu. I dried it off. I
put some seizings on it and I smoked it for
about an hour an hour and a half. It's fantastic.

(29:30):
I couldn't believe it. I hate tofu it was a
little chewy. It was really really good.

Speaker 11 (29:36):
You know what I love to do is stir fry.
Now I have, you know, your standard American kitchen. I've
got gas burners. But if you really want to do
good Asian stir fry in a lot, you need a
lot of heat, you need a lot of energy, and
your standard American kitchen doesn't do it. The what I

(30:01):
do is I go out back and I fill up
my charcoal chimney. A charcoal chimney is it's like a
big coffee can that you use if you have a
charcoal grill to start the charcoal fire. And it's the
best way to start a charcoal fire. If you get
a charcoal grill, you should have a chimney. If you don't,
go get one, but if you start. But if you

(30:23):
want to do great stir fry, even if you don't
have a charcoal grill, you only have a gas grill,
get a chimney and get a bag of charcoal. Fill
the chimney with charcoal about half to three quarters of
the way and light it. Now the charcoal stacks up
maybe five or six brickets deep, and that is really
concentrated energy. And you can put your want on top

(30:46):
of the chimney and stir fry your tobu or whatever
you're sturfrying at the same magnificently light temperatures that a
great Chinese restaurant gets.

Speaker 8 (31:00):
Made a face when you mentioned Texas and brisket. She's
from Texas, so.

Speaker 5 (31:04):
Yeah, yeah, I love my brisket so and I've had
the Tatsas pastrami. It's a good I have to try that, definitely.

Speaker 11 (31:14):
I didn't want to go to my side Amazing ribs
dot com and look up the pistrami recipe. I gave
you the thumbnail. It's really simple. You just go out
and get a big corn beef, soak it overnight and
you put my rub on it, so you need my
rub recipe and then smoke it and it's fantastic.

Speaker 5 (31:29):
Well, Alan actually did a smoked a very unusual meat.
He did smoke a tongue cow tongue, and he sliced
it really thin and actually it came out perfect. It
was perfect. It was so good in a sandwich. I
think it's even better than any other meats. I mean,
I love, like, you know, brisket, and I love pastrami,

(31:51):
so it ranks up there.

Speaker 11 (31:53):
Actually, what was this now tongue? There's two variations on tongue,
raw or cure, and most of it is cured. Is
that what you guys did?

Speaker 5 (32:02):
No brinded it was it was raw and he blinded
it first and then he smoked it and it was
a long process, but it turned out phenomenal.

Speaker 8 (32:13):
Was so good. Yeah, So you do you have a
favorite smoking a favorite wood?

Speaker 12 (32:20):
No?

Speaker 11 (32:21):
You know, I think people make too much of this.
Hickory wood grown in Arkansas is different than hickory wood
grown in New York. And are we talking about pignut
hickory or shag bark hickory? Are we talking about air
cured hickory or oven cured hickory? Are we talking about

(32:41):
with bark or without bark?

Speaker 8 (32:44):
Never mind?

Speaker 11 (32:46):
I mean, you know, And how do you know when
you go down to home depot and you buy a
bag of hickory that that's really hickory in there? There's
no Apple Lacion control over the labeling of the bags.
You know when home depot calls up the guy in
the wood they call it a rickyard, the wood supplier,
and they say, hey, we need ten thousand bags hickory.

(33:07):
And he goes out and he says, oh god, we
only got five thousand. What are we gonna do? Well?
Well it make sense some apples, I mean for crying
out loud. Just you know, you can select one wood
and standardize on it all year. There are so many
instruments in this marchestra. There's the quality of the meat

(33:28):
you're cooking. Is it raw, is it been frozen? Is it?
What grade is it? What kind of rub are you
putting on it? How much salt do you use? What
kind of temperature are you cooking it at? How much smoke?
How much wood not? What kind of wood are you using?

(33:51):
How long do you cook it? Are you putting a
sauce on it? All those variables. Also the flavor far
more than whether you're using oak or hickory economy, Although
I will say hickory is a very strong flavored wood.
Hickory and uh some and and a couple of other

(34:13):
woods tend to be on the stronger side. Often I
can smell the difference. I can't say.

Speaker 8 (34:21):
Maybe it's true. I love hickory is my favorite.

Speaker 5 (34:24):
I like Mesquique. Of course I grew up in Texas,
so how can I not like Mosquite. It's like every
you know bush around it's a Mesquite bush out in
the is.

Speaker 11 (34:33):
The big one in Texas.

Speaker 5 (34:34):
Yeah, Oak too, yep too good stuff.

Speaker 8 (34:37):
I want you to talk about to you a little bit.
You were elected to the Barbecue Hall of Fame in
twenty and twenty one. Like that forty people? What was that?

Speaker 12 (34:45):
Like?

Speaker 3 (34:45):
Man?

Speaker 8 (34:45):
What an honor?

Speaker 3 (34:46):
Oh?

Speaker 11 (34:47):
That's fun. There's only thirty four living members of Barbecue
Hall of Fame, so it's a pretty uh so that group.
I'm quite honored to be among the and you know
they have an annual vote. They just held a vote

(35:08):
last week. Among the new inductees is Dave Raymond, otherwise
known as Sweet Baby ray. I got in before he did.

Speaker 8 (35:17):
Wow, when you started this whole thing, was it more
of a hobby or did you have in mind to
make a living.

Speaker 3 (35:24):
Out of it?

Speaker 11 (35:25):
No, it was He and his brother were buddies and
they made up this sauce. His brother was a chef,
and he had a kind of a marketing pin and
back in the seventies, a newspaper columnist for the Chicago
Tribune named Mike Royko, who you know is up there

(35:46):
with Reslin and the other great newspaper columnists of America.
He challenged the Chicago said, yeah, I could make the
best ribs, and so they had a rip off in
Grant Park. Huge, hundreds of people showed up and they
won using their Sweet Baby Ray barbecue saws and was

(36:07):
named after him. He was into basketball and that was
his nickname is basketball player Sweet Baby Ray. And everybody
thinks he's black, but he's not. He's a white guy.

Speaker 8 (36:19):
But it's funny how when people start things like you know,
when you saw it out, did you start out making
a career on this or was it just a hobby?

Speaker 11 (36:27):
Yeah, it was just a hobby. And now he he
was selling it for years out of the trunk of
his car. Eventually sold the brand and the recipe to
a big sauce company and now he has a couple
of restaurants the state Sweet Baby Rays. I think he
probably makes some royalties.

Speaker 8 (36:46):
On the on the what about what about you in
terms of when you started was it a hobby ed
for you? Which is a fun thing well, I had.

Speaker 11 (36:55):
This wine business, this this wine magazine which I sold
in the year two and the website. I created the
website tastings dot Com, which is still out there. It's
a great website. Appear into wine, beer and spirits. And
I ran this company called Bevert Testing Us to which
started the World Wine Championships and the World Beer Championships

(37:18):
and the World Spirit Championships, and we you know, all
our tasting results appeared in the magazine and on tastings
dot Com, and I sold the company in the year
two thousand. I was kind of trying to figure out
what to do with my life next. My dad had
been in the butchery and business and the food business,
and I was trying to figure out what to do next.

(37:40):
And I was into cooking and got into this barbecue
thing and it just kind of took off. I started
at two thousand and five when there weren't really many
barbecue books or websites, and Google fell in love with
us and started sending up a lot of traffic. And

(38:00):
it took only about five years for me to decide
I'm going to do this for a living.

Speaker 8 (38:05):
It's it's nice when you go work for a living
and have fun doing it.

Speaker 11 (38:09):
Well. Daddy told me that. Ye daddy, Daddy, you know,
he had some wisdom and he told me to figure
out what you love to do and make you living
at it. And the other thing he told me, which
always stuck, is ignore all the praise you get. It's worthless.
People who just praise because they want to suck up
to you. Take the criticism because the criticism is right.

Speaker 8 (38:30):
That's how you learn too. So again, the name of
the book is Amazing Ribs. I'm sorry, the name of
the website Amazing ribs dot com. So it's amazing Ribs
dot com. It's the best website I've ever seen on barbecuing, poking, cooking, anything.

Speaker 5 (38:44):
I mean, it's a fun, funny desserts and drinks everything.

Speaker 8 (38:48):
Yeah, so we got to have you on again. And
when my voice is better, it'll be a lot better.

Speaker 11 (38:52):
Yeah.

Speaker 8 (38:53):
So but anyway, thank you so much for joining us.
It feels like I've known you forever and it's been
about eight nine years we've been talking.

Speaker 11 (39:00):
Yeah, we've been talking on and off for quite some time.
I don't think we've talked since COVID. No, but this
is good. Let's do it again more often sounds good
and we're expecting to be good to talk with both
of you. Have a great weekend, We have fun, uh,
cook up the storm and uh. And you know, I

(39:21):
like to say, it's more important who's in the chairs.

Speaker 8 (39:26):
It's more important what's on the table, right, That's true,
although crappy food is no fun. But well, meanhead, thank
you so much, really appreciate it. Take but no, boy,
it's hard talking with that throat, but you can get
to listen. He's amazing. He and when you talk him

(39:49):
off the air, he's funnier than the.

Speaker 5 (39:50):
Heck, I mean well, and we've tried recipes from his
cookbook and that's what's so amazing too, Like you know,
some of the myths he defunked. It's like prime rip
people say, oh no, just put the dry rub on
the outside and when you buy the prime rib and
stick it in and you know whatever. And he actually
advises to cut off all the extra fat because you know,

(40:11):
all the spices you put on it, it's not going
to exorb into the meat. And we followed that and
it turned out amazing. So you know, really it's to
tried and true, you know, like it's a lot of
things you hear people like, oh yeah, just dry rub
it and put it on the outside and as is,
and it's like, wait, well, you know, it makes a
lot more sense. So yeah, definitely pick up a copy

(40:32):
of his book or go to his website which is
amazingribs dot com. They have so manything on the menu.
There is like you know, science method, they talk about
luck and you know, different types of barbecue, the hot dogs,
they talk about, desserts and drink recipes. So it's a
little bit of everything. So it's pretty much like a
lifestyle cooks large. Yeah, so definitely visit that and then

(40:57):
it probably get some inspiration, some recipe, ease and follow
some get some knowledge on how to do the right thing.

Speaker 8 (41:05):
Speaking of the right thing and knowledge and fun. We
were talking about a product with our next guest and
when I mentioned who we're talking to and what were
we talking about, I've never seen you we get so
excited in a car. You absolutely love this product.

Speaker 5 (41:19):
So I absolutely love this product. And actually we've had
friends over and we would like serve it to them
and they're like, what the heck is this? Where you
where'd you get this? What brand is it? Did you
make it? You know, it's so good. So we have
our guests on, we'd like.

Speaker 8 (41:36):
To Yeah, I talk basic good shanity. Shannesty Ireland home chef, foodie,
a lifestyle influencer, and she's been talking about backyard dining
and grilling with Julian's welcome to Let's sign out.

Speaker 9 (41:48):
Yoll Hi, guys, what an intro. I'm excited that you
were excited about this brand.

Speaker 8 (41:53):
Well, Izzy, we got it, we got some samples, we
tried it and we went nuts. It was like, oh
my goodness.

Speaker 5 (42:00):
One of the flavors is to die for. I mean,
there's so many different varieties of their products, but one
of them, the truffle one o MG, is like, oh,
do not hands away from my mouth because I'm gonna
eat it because it's so good. I don't want to
share with anybody.

Speaker 9 (42:19):
Yeah, you know, the bag gets are just amazing. So
for anyone listening to thinking what on earth are they
talking about, we're talking about Julia's recipe. And they have
a variety of different products. As you mentioned, they actually
have wabbles, they have bagettes, and they have a variety
of flavors of their bag gets as well. They have Petzel,
they have truffle butter as you just mentioned do. They

(42:40):
have multi grain, and it's really just delicious options for
every single palate and preference, and it just plays so beautifully.
And you can make a dozen different recipes with this stuff,
and it's so simple and delicious and it's got that
old world taste. And I think it's perfect for Memorial Day.

Speaker 5 (43:00):
Oh, it's for every day, I think, yeah, Memorial the
of course, because with all the barbecue, it really adds to,
you know, whatever you're gonna serve, you know.

Speaker 8 (43:10):
And we did a briskit on there.

Speaker 11 (43:11):
I know.

Speaker 8 (43:11):
It's one of the recipes we got from you guys,
and it's wonderful. We really liked it. But the bread
is just so perfect. It's crispy on the outside, soft
on the inside, and full of flavor.

Speaker 5 (43:23):
The seasoning. It's amazing, it really is.

Speaker 9 (43:26):
And as you mentioned, this brushetta is something that is
really divine and it's very simple to serve if you're
going to be having any kind of a get together.
It's also perfect for a really busy week night. I
know that we're getting into the summer season and people
just seem to I don't know about you guys, that

(43:46):
I constantly think with each season it's gonna flow down
and the summer just isn't.

Speaker 11 (43:51):
Gonna isn't gonna do that for us.

Speaker 9 (43:54):
So if you're looking for something really quick and easy,
I really recommend doing a grilled for setto with the
Julian's recipe ba Gett. You can choose your baguette of choice,
but I really recommend the Trustle butter for this recipe.
And all we're going to be doing with this, guys,
is just putting it on a grill. You can also
put it in the oven. But if we're talking about

(44:14):
grilling season Memorial Day and just going into the summer season,
if you put it on the grill a medium feat
it it's so divine. It's got that golden toasted slamer
and it's really simple to put together. And then what
I like to do for the actual percenta part of
it is I like to toss tomatoes, basils and a

(44:35):
gar salt and pepper flakes together, a little bit of
garlets and olive oil and just put that olive oil
and garlic on it and then put the tomato fasted
on top. So wonderful and delicious, and it only takes
about five to ten minutes to throw together.

Speaker 5 (44:51):
I'm literally and I'm salivating as you're talking about it.
It's I'm just imagining ooh, the fresh ingredients on the warm,
warm baghett oh, oh my gosh, and the crunch uh okay.

Speaker 8 (45:02):
So we're gonna have tonight, I know.

Speaker 5 (45:03):
Right.

Speaker 8 (45:04):
The website is Julian g U j U L I
A N. S. And then secrets dot com Julian secrets
dot com. Now, in terms of this holiday, what's your
take on it? I mean, it's just so many different
things and products to use.

Speaker 9 (45:23):
Yeah, I think that, you know, But with Memorial Day,
I love just the idea of having, you know, the
meats that you're gonna probably marinate the night before if
you're gonna be barbecuing. I know that your your past,
your death right before me. Probably sounds more like an
expert about barbecuing that I do. But I know it's
the slow and low fat. But if we're talking about grilling,

(45:43):
of course that's going to be the high keat and
you don't have to spend as much time on it.
It's less of an art form. I definitely want to
marinate that meat beforehand, and also say some of that
marinate as you're cooking, as you're grilling, every ten minutes,
just kind of some of that marinade back on to
the meat that you're going to be grilling, because it

(46:04):
helps to add the moister trap in this most flavor
as well. And then also it's all about the side
dishes too. I have tons of recipes beside dishes on
my blog, She's becoming Domestic dot com. I love as
a pasta salad, I love a good macaroni and sees casserole,
any kind of dessert, and it's just it's so fun.

(46:24):
And another thing, if anybody's going to be hosting for
Memorial Day, I like to tell so don't be afraid
to ask your guests to bring stuff. Don't take on
everything on yourself because you'll go crazy.

Speaker 11 (46:36):
So has everyone bring.

Speaker 9 (46:37):
A dish and just enjoy the beautiful weather, get outside
with your friends and family, and I hope everyone just
really has a wonderful Memorial Day.

Speaker 8 (46:47):
Any holidays good, just get away and view a family.
It's good. Now Julian's recipe. You can get them into Ralph's,
Whole Foods, Walmart, Crystal Farms, and Gilson's Market. I believe
Drords has too, so not everyone has them. But the website, again,
Julian's Recipes dot com really really great product. And let's

(47:08):
talk about you a little bit. You've got a very
interesting story and I love your website. It's really She's
Becoming Domestic dot Com.

Speaker 9 (47:17):
Yeah, so my background is actually in television news. I
was a news anchor and reporter for ten years. I
started having kids and I just kind of was like,
I don't know if I want to get up at
two o'clock in the morning anymore, and I ended up
leaving the business and starting this blog of mine. She's
Becoming Domestic dot Com. I started at about twelve years

(47:39):
ago now and it's just kind of transformed into a
social media platform. I'm actually trying to work on a
cookbook flow and steady and today. You know, I have
five kids and I'm just very busy with that, But
it doesn't take away from the fact that I still
love to provide healthy and wholesome meals for my family.
All of my kids are under the age of ten,

(48:01):
so you can imagine how picky some of them can be.
So my thing is I like to make quick meals
thirty minutes or less. And something that hopefully all of
them will at least try. I can't guarantee they're going
to love everything, but at least they're gonna try what's
on their plate.

Speaker 8 (48:17):
You know, my kids when they go, like most kids,
they are picky when they're young. So I used to
be jold, trick them in the words want to make
apasta sauce. I put every vegetable known to mankind in
it and give it to him. They loved it. After
a while. There's always asked me, Dad, is this real
or not? They always ask me, you know, because they're
afraid they will chase new things. But that's a way

(48:39):
to do it. Most Most parents are afraid to offer
kids things to try, you know, just because the kids
doesn't like it. There's more than one way of making it.

Speaker 9 (48:47):
And another thing is don't be afraid to keep trying it,
keep introducing them. I don't know what the exact statistic is,
but I feel like I've heard from nutritionalists before that
it takes eight to ten times putting something on a
kid's plate before they're like, oh, you know what, that's
not so bad. And and I don't know it's all

(49:08):
it's I feel like it's all this. You know, it's
all trickery in our house because if my ten year
olds sit down and he's like, ew, I'm not going
to eat that, all of a sudden, no one wants
to eat it. So's it's all about how you present foods.
Sometimes I tell my kids they're eating like lions meat
and they think it's super cool and exotic, But it's

(49:29):
chickens with all of these things to get them to
try new stuff. But that's what all my my blog
is about, in my instagram is about, is just providing
really healthy, fun, adventurous meals for your kids. And and
I'm all about making one dinner and not five dinners.

(49:49):
So yet that's kind of what you'll find on my
blog with.

Speaker 8 (49:54):
My kids, like here's what we have for dinner. If
you don't like it, don't eat.

Speaker 3 (49:57):
You to it.

Speaker 8 (49:58):
It's not going to hurt you know.

Speaker 5 (49:59):
My parents are like, if you know need it, that's
all we got.

Speaker 9 (50:03):
Yep, yep.

Speaker 2 (50:04):
I know.

Speaker 9 (50:05):
I was like, well sorry, you know. Nowadays, I don't know.
I feel like every once in a while I'll just
be like, okay, do you want to have a little
bit spirio before bedna?

Speaker 11 (50:14):
Are you gonna sleep through the night.

Speaker 9 (50:15):
Here, I don't know, but but yeah, there's I don't know.
I feel like there's just so many more options out
there now for parents too. There's tons of cookbooks, blogs,
Pinterest has so many ideas. I feel like probably growing up,
my mom and dad didn't have a whole lot of
these options. But you can get really creative with food now.

Speaker 5 (50:35):
And then so it we have so many been exposed
to so much international influence of food. So you really
can make one simple thing like bread, you can really
make different twists on it, right, You can make it
for sure, you can make it sandwich, you can make
it where you know, you put exotic ingredients of spices
on it. It could be totally something different.

Speaker 9 (50:56):
Absolutely. I mean, I don't know about you guys, but
we grew up on a lot of you know, Hamburger
helper and you do nothing wrong with that. But there
are so many different options now, and I think that
kids are getting more adventurous. And what's really amazing about
it is we're, at least in our household, we're really

(51:16):
trying to educate our children as well about the stuff
that they're putting in our bodies. I don't remember growing
up with that. I don't know, we just didn't have
that much information where nowadays, you know, our oldest is
involved in a lot of sports, so we're really trying
to educate him about pyhydrated and putting the green stuff
into your body and that's what's going to feel yourself

(51:39):
and make you healthier and make you stronger and those
side sorts of things. So I think that our eating
habits as adults, you'd be amazed. Our children are watching us,
whether they are just whether we think so or not,
and just creating those healthy habits now hopefully will help
them grow into help the adult.

Speaker 8 (52:00):
Right. And I spend a lot of time with my kids,
cooking with them, so when you know, they get to
taste it and you know while you're cooking, and that
really helped you. It made a fun you know, they're creation.

Speaker 9 (52:10):
It makes it fun. And what I've noticed is they're
more likely to try it because I'll say something like, hey, guys,
Adam helps me make this. That's my six year old,
And then everyone wants to try it because oh my gosh,
the six year old helps make it, and so they're
more like, you.

Speaker 8 (52:24):
Can do it, I can do it as well, right,
you can have a contest too. Each of your kids
makes something different, yes, which is you.

Speaker 9 (52:33):
Know, just make sure that you're limiting the sugar and
the you know and all of that, because my kids
would just be like, here's two cups of sugar.

Speaker 8 (52:42):
I was in charge of a day camp and my
bright idea, oh, have an ice cream Sunday party. So
I had all the sce came out there and every
kind of sweet crapy you can get.

Speaker 5 (52:52):
The people are they made up like ten pounds.

Speaker 8 (52:55):
Big, but they would need it was too sweet, but
it was so funny. Was watching like, oh my god,
how stupid was I?

Speaker 9 (53:02):
But that reminds me of that scene and home alone
when Kevin mccallister's sitting there watching you know, the movies.
He's not so to be watching, just eating the ice
cream with all.

Speaker 8 (53:14):
He's running around that Now people want to get ahold
of you. What's the best way to get a hold
of you?

Speaker 9 (53:20):
Yeah, they can find me on Instagram. It's just at
Fantasy Ireland. My blog, as we mentioned is she's becoming
domestics dot com. And also if you just google my
name Santasy Ireland, I'm I'm pretty positive there's only one
out there, so you'll.

Speaker 8 (53:35):
Find me now when you talk to Julia's tell them
if they ever need some tasters. You know too, we volunteer.
If they don't have to pay us, we'll fly there.
We'll live in the kitchen there. I don't care. But
really their products are amazing, you know we I say
that have a lot of things, and again, if I
don't like something, I'm not going to have them on
the air. But this is one product I actually love,

(53:56):
socuse I will.

Speaker 9 (53:59):
I will let them know. You guys are at the
possible list to be the ultimate taste testers because I
agree with you. Anyone out there listening that hasn't tried
it before. Julian's recipe so super delicious, find it in
your frozen food seccident and try the variety of flavors
as well. Did I get because they all have different
textures and their their purpose for every different kind of palage.

Speaker 8 (54:21):
Sounds good? Thank you very much, Channecy.

Speaker 5 (54:23):
You have a talk weekends by bye.

Speaker 8 (54:26):
Well, folks, is another fun day on too bad? I
can talk cash. I'm talking better now, but hopefully next
week will be good. Until next week's pretty Gallienborgan and
is he Bussy, Happybody, Beauty, June's.

Speaker 3 (54:42):
Weather and Talk from k c A A broadcasting to
the Marino Valley, Corona and Riverside.

Speaker 12 (54:54):
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up at today's pre tariff prices by calling us at

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eight one eight six one zero eight zero eight eight
one pounds of original Peter Powder r Co Tehibo t
is forty nine ninety five, or take advantage of a
multipac discount such as buy three pounds get one free.
That's a four pack discount of twenty five percent for
one forty nine ninety five. Or buy five pounds get
three free that's an eight pack discount to thirty eight

(56:42):
percent for two forty nine ninety five. Stock up now
call us at eight one eight six one zero eight
zero eight eight or visit Tahbot club dot com. That's
eight one eight six one zero eight zero eight eight.

Speaker 7 (57:02):
Redlands Auto Electric reminds everyone that the blood you donate
gets someone another chance at life someday. That someone might
be a friend, a loved one, or even you. So
please give blood and give the gift of life. This
message courtesy of Redlands Auto Electric at one one sixty
five West Park Avenue in Redlands, known for quality, integrity
and knowledgeable service. Call nine O nine seven ninety two

(57:24):
four seven seven six Redlands Auto Electric on the air
because they care.

Speaker 3 (57:30):
It's that time of year again, No, not the holidays.
Medicare open enrollment and if you have questions about Medicare,
you should talk to the local experts, Paul Berrich and Associates.
Paul and his agents are certified with plans that are
accepted by most of the medical groups in our area.
Call nine O nine seven nine three oh three eight five.

(57:50):
That's nine oh nine seven nine three oh three eight five.
Their services are free and after forty three years in
the business, their agents are trained to help you pick
the plan that's.

Speaker 11 (57:59):
Right for you.

Speaker 2 (58:02):
One of the best ways to build a healthier local
economy is by shopping locally. Teamster Advantage is a shop
local program started by Teamster Local nineteen thirty two that
is brought together hundreds of locally owned businesses to provide
discounts for residents who make shopping locally their priority. Everything
from restaurants like Corkies to fund times at SB Raceway

(58:26):
and much much more. If you're not currently a Teamster
and you want access to these local business discounts, contact
Jennifer at nine oh nine eight eight nine eight three
seven seven extension two twenty four. Give her a call.
That number again is nine oh nine eight eight nine

(58:47):
eight three seven seven extension two twenty four.

Speaker 1 (58:55):
NBC News Radio, I'm Rob Bartier. House Speaker Mike Johnson
is accusing democ radic lawmakers of pushing the Epstein files
in an effort to vilify President Trump. Appearing on Fox
News Sunday, Johnson insisted Democrats having nothing else to talk about,
Johnson added, so we're going to take that weapon out
of their hands this week. The House is set to
vote Tuesday on a measure that would require the Justice

(59:16):
Department to release all of the Epstein files. Many Republicans
are expected to vote yes. A US Navy carrier strike
group has entered the Caribbean as tension deepens in the region.
The USS Gerald R Ford has joined US forces already
in the Caribbean as part of the Trump administration's effort
to disrupt drug trafficking and dismantled transnational criminal organizations. A

(59:38):
powerful storm system is causing flooding and some debris flows
in southern California. KABC in Los Angeles is reporting flooded
streets and fallen trees across the region. Rob Martier, NBC
News Radio.

Speaker 3 (59:52):
NBC News on KCAA Lomlada sponsored by Teamsters Local nineteen
thirty two, Protecting the Future of Working Family East Teams thirty,
nineteen thirty two.

Speaker 9 (01:00:02):
Dot org, what is your plan for your beneficiar