June 20, 2025 • 15 mins
Tyler Florence is an award-winning chef, TV personality, and all-around grill master who knows his way around a BBQ. Best known as the longtime host of The Great Food Truck Race, Tyler has spent years exploring bold flavours and sharing his passion for great food with audiences across the country.
This summer, he’s bringing his grilling know-how to backyards everywhere with expert tips, global inspiration, and crowd-pleasing recipes straight from his new cookbook, American Grill. Whether it’s mastering heat zones for the perfect char, adding a twist with Mexican or Korean flavours, or turning food truck favourites into at-home hits, Tyler has you covered.
He’s passionate about food that tells a story—especially in cities like San Francisco, one of his favourite places to eat—and wants everyone to be able to cook meals that make people say, “I need to try that!”Highlights from Toby Gribben's Friday afternoon show on Shout Radio. Featuring chat with top showbiz guests. Hosted on Acast. See acast.com/privacy for more information.
This summer, he’s bringing his grilling know-how to backyards everywhere with expert tips, global inspiration, and crowd-pleasing recipes straight from his new cookbook, American Grill. Whether it’s mastering heat zones for the perfect char, adding a twist with Mexican or Korean flavours, or turning food truck favourites into at-home hits, Tyler has you covered.
He’s passionate about food that tells a story—especially in cities like San Francisco, one of his favourite places to eat—and wants everyone to be able to cook meals that make people say, “I need to try that!”Highlights from Toby Gribben's Friday afternoon show on Shout Radio. Featuring chat with top showbiz guests. Hosted on Acast. See acast.com/privacy for more information.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome to thank God. It's Toby Highlights, the podcast version
of my radio show. We've got a cracking interview coming
up for you, and remember, if you want the full
unfeltered chaos, you can catch thank God It's Toby Live
every Friday afternoon from three on Shout Radio. But enough
(00:22):
of the plugging, let's get on with the interview.
Speaker 2 (00:24):
Start back wee right, thank God It's Toby.
Speaker 3 (00:32):
A Cast recommends podcasts we love.
Speaker 1 (00:35):
Hello.
Speaker 4 (00:35):
This is Jenny from Redroom podcast, where we go down
a rabbit hole every single Monday. This season, we are
investigating the world of bad influencers, from digital cults to
crypto scams, all the way down to broadsters. The online
world has never been so full of flyers. If you're
a fan of true crime, called deep dives, or just
the weirder side of things, I think you'll love the show.
(00:56):
Search for Redroom wherever you get your podcasts, and join
me down the rabbit hole.
Speaker 3 (01:01):
A cast is home to the world's best podcasts, including
the critically acclaimed West Cork and the one you're listening
to right now.
Speaker 1 (01:12):
Tyler Florence says, an award winning chef TV personality and
restaurant tour best known for hosting the Great Food Truck Race.
With his new cookbook, American Grill, he's sharing expert barbecue
tips and insights into the world of street food and grilling.
And Tyler is whether it's here just now? How are
(01:34):
you today?
Speaker 5 (01:34):
Toby? I am great? How are you, my friend?
Speaker 1 (01:37):
I'm excellent? Now? What is your number one tip? First
of all for mastering the barbecue and the grill this summer?
Speaker 6 (01:45):
Oh my gosh, I mean there's so many different places
that start, Like you want to pick a protein and
we'll go from there, like what do you want to
start with?
Speaker 5 (01:51):
Chicken? Beef, fish, like shrimp? Like what the prawns? What
do you say?
Speaker 1 (01:55):
Beef? First of all?
Speaker 6 (01:56):
So you want to start off with a thicker cut, right,
Like you can go with thinner cuts like skirt steak
is always kind of a really wonderful thing for tacos.
I think that's a really fantastic cut. If you want
to go with like a thinner cut, a quick citrus
marinate on top of that, like a moho like fresh lime, juice, garlic,
a cilantro, really good salt. Either make a puree or
(02:16):
a paste out of that. A quick brush back and forth,
and then a really good seer over top of some
great charcoal, nice and medium, rare, juicy and delicious. You
want to cut it against the grain, not with the grain,
so you're shortening the muscle fibers to increase how tender
the steak could possibly be. That's a really good tip
to take a look at. Also, I think if you
(02:37):
want to go with like a nice thicker steak for
a different option, another really great tip is to make
sure the steak is as dry as you could possibly
can on the outside to create that really kind of
wonderful crust, which is super important from a texture standpoint
for a steak. And then another really great tip that
I think is super important is to set up a
barbecue with two separate temperature zones. Okay, so you want
(02:59):
to start with a hot side and a cool side,
because you want to give the steak a place to
go to to continue to cook that's not up against
super hot, irradiant heat.
Speaker 5 (03:11):
Because protein likes high temperature.
Speaker 6 (03:13):
It likes it for a minute or two because you
want to get a really great gorgeous crust on color.
But then you want to be able to cook it
and close the lid of your barbecue and let the
circulation of the heat act as an oven to be
able to kind of cook and then bake. So I'll
take a barbecue and then set up one side with
charcoal instead of having charcoal along the entire bottom side
from one end to the other. It also helps with
(03:35):
flare ups, so you're not going to get flame hotspots
with a barbecue. And then you want to season what
it really get. So if you got a really nice, big, thick,
well marble beautiful steak, pat it dry with paper towels,
a little bit of extra virgin olive oil and some
salt and a good seer on one side, and then
move it to the cooler side, close the lid, let
a big for a couple minutes, and then move it
back over to the hot side. Flip it over one
(03:55):
more time, get some really good color and then move
it back and forth and then cook it up to
a perfect medium rere.
Speaker 5 (04:00):
And I think you've got a great steak.
Speaker 1 (04:02):
For other things like a little bit of sausage, a
hot dog, for example, what would you do for them?
Speaker 6 (04:08):
I love sausage obviously here in the UK, I think
make some of the best sausages in the world. They'll
start to split open and burst if you kind of
cook them over super hot heat for a long period
of time. So I think you want to start them
off again pat them as dry as possible. I like
a little bit of extra virgin olive oil. I think
it lends to a snappier casing on a good sausage.
(04:28):
It makes that crispy bite even better. It articulates almost
kind of fries the casing, so it makes it crispier.
So I think a little bit of extra virgin olive
oil on the outside I think is really smart. A
really good hot sere, and then you want to move
it over to the core side, then kind of bring
it back into the hot side and then close the
lid and then kind of bake them up the temperature.
And also to use a digital instant read thermometer I
(04:51):
think is really important. That way you know what's happening
on the inside of the cut versus sort of guessing
with your fingertips or having to cut into it to
make sure it's cooked all the way through. So I
think those are some really good tips as well.
Speaker 1 (05:02):
And what are some of the biggest mistakes people make?
With barbecues each summer.
Speaker 6 (05:06):
Probably put it too close to the house. I think
that could be dangerous. Like give yourself plenty of room,
you know what I mean, Like you don't want to
be dangerous about it, right, Yeah, I think give yourself
plenty of time, which I think is super important. So
you're having a relaxing barbecue, like you want to enjoy
yourself and not treat it like it's a chore.
Speaker 1 (05:24):
Yeah.
Speaker 6 (05:25):
I think another thing that could be really important too
is in American Grill, MYNU cookbook we've mastered.
Speaker 5 (05:31):
Have you heard of the reverse seer technique?
Speaker 1 (05:33):
I don't think so.
Speaker 5 (05:34):
No, Okay, So this is something that really kind of fun.
Speaker 6 (05:37):
It's starting to take hold in a lot of barbecue
blogs and steak officionados, and we actually use it in
my restaurants in San Francisco. Is to low bake a cut,
a thicker cut, and so you want to try to
set your uven as low as you possibly can, probably
somewhere in the nineties in the celsius range, right. You
want to low temperature, right, and you want to bake
(05:59):
the protein up to like about one hundred and nineteen
to one hundred and twenty degrees fahrenheit using anseryt thermometer
until you get a really good solid rare. And this
does a couple of things. If you bake it off
at a low temperature, the moisturet doesn't really evaporate the
same way as if you cook it over super hot heat.
Speaker 5 (06:18):
From raw.
Speaker 3 (06:21):
A Cast recommends podcasts we look Hello.
Speaker 4 (06:25):
This is Jenny from Redroom, a podcast where we go
down a rabbit hole every single Monday. This season, we
are investigating the world of bad influencers, from digital cults
to crypto scams, all the way down to broadsters. The
online world has never been so full of flyers. If
you're a fan of true crime, could deep dives, or
just the weirder side of things, I think you'll love
the show. Search for Redroom wherever you get your podcasts,
(06:47):
and join me down the rabbit hole.
Speaker 3 (06:50):
A cast is home to the world's best podcasts, including
the critically acclaimed West Cork and the one you're listening
to right now.
Speaker 6 (07:02):
So you're going to gradually increase the temperature of the
protein and it's going to slowly cook all the way through.
The difference between like scrambled eggs and crimberlet like you're
gonna get this really succulent soft texture which is nice
and gorgeous, and then that hot hard seer right at
the very end. So the reverse here from a cooking standpoint,
lends itself to beef and also to chicken. So I
(07:25):
think like a really great barbecue chicken recipe also starts
off with just a good simple baking technique using reverse seer,
and I think that's an awesome way to get going.
So you're going to take a chicken and break that
down same sort of idea, and to ten pieces, so
that's two legs, two thighs, two wings, and then you
cut the breast in half, nice big pieces, very easy
(07:46):
to manage on the grill, easy to flip, and then
you want to give them a quick little marinade, bake
them in the oven until they're kind of cooked two
thirds of the way through, and then you go out
and you kind of get like a real hot sear
on the barbecue right the last second, nice and be
nice and golden brown, and then you can have a
fantastic summer. And so there's so many great things about
the barbecue that we're just so passionate about, with all
(08:09):
kinds of fun proteins. It's a great book. You can
pick it up on Amazon. It was the number one
book when it launched last May and the barbecue and
grilling category.
Speaker 5 (08:18):
It's my seventeenth cookbook. Wow, and I think it's my best.
Speaker 6 (08:21):
So the sunshine is starting to come out like it's
barbecue grilling weather.
Speaker 5 (08:25):
It's just around the corner.
Speaker 6 (08:26):
And if you want to find another really great barbecue book,
that's going to give you one hundred and twenty five
masterful recipes on just owning your grill, just being the
king of the barbecue or the queen of the barbecue.
The summer American grill is a great place to start.
Speaker 1 (08:41):
Your home is San Francisco, and you've got a steakhouse
out there. What is it about that city that makes
it such a rich and diverse food destination.
Speaker 5 (08:50):
San Francisco is my heart. I'm not from there.
Speaker 6 (08:53):
I grew up in South Carolina, and then I spent
about fifteen years in New York City. But then I
moved to San Francisco seventeen years ago and absolutely fell
in love with the culture. As a chef, having these
moments when you go to the farmer's market and you
taste a fig, you taste a plumb, and you taste
a tomato, and you have a slice of an artichoke,
and you taste the olive oil and the cheese.
Speaker 5 (09:15):
You taste these.
Speaker 6 (09:16):
Local products that are made and loved and cultivated and
grown and cared for and raised. There's something incredibly special
about the tear war that has made me a better
chef for sure. So in the last like seventeen years,
I always thought I cooked California food and then realized
that it's my favorite cuisine in the world. The diversity,
how simple it is, how flavorful it is, how gorgeous
(09:39):
the produce and the proteins.
Speaker 5 (09:40):
And so San Francisco loves that.
Speaker 6 (09:42):
And as part of our DNA, Alice Waters, who is
the godmother of the farm and table movement and such
a powerful voice and food and a very good friend
of mine. And so that's one angle of how fun
and delicious the food and culture and cuisinas in San Francisco.
And then also you know how our cultures are. I mean,
we're represented by some of the best cuisines in the world,
(10:04):
from Chinese to Japanese, to Filipino to of course our
beautiful Mexican culture that we have our great restaurants there
in the mission and also our Michelin stars, like we
have just some of the top top culinary, innovative, young
hungry chefs that are just blazing trails and putting the
flag in the ground for their generation and their era.
Speaker 5 (10:24):
And one of the most diverse food cities in the world.
It's a great place to come visit.
Speaker 1 (10:28):
And I'd imagine that on average, the weather is better
over there than it is here for barbecues.
Speaker 6 (10:33):
It could feel very similar, to be honest withd right,
I mean, like right now, like it's breaking a little early.
I was talking to my wife yesterday and she's, oh
my god, it's gorgeous today, and I'm like, well, it's
obviously a little overcast in London, but there's something very
similar about it. I think London and Northern California and
San Francisco, I think we get each other. I think
there's something really special about Like if you go to
London or your folks from London come to San Francisco,
(10:55):
you're gonna fall in love with it. The weather is
sunny and it is pretty and as beautiful, but there's
also cool and foggy at the same time, like, you
definitely want to dress with layers when you come to
San Francisco. It's cool in the morning, the fog breaks
somewhere between eleven and one, and then it's sunny all afternoon,
and then the fog rolls back in the night. It
gets chilly again. But it's gorgeous. It's really really one
(11:15):
of the most beautiful cities in the world.
Speaker 1 (11:16):
Of course, of course, the World Cup and the Super
Bowl will both beheading to San Francisco soon. So how
do you recommend visitors taste the full story of the
city without falling into the sort of tourist traps.
Speaker 6 (11:30):
Even some of our quote unquote tourist traps are great.
Our clam chowder, it's really good. It's really delicious, right,
our Chippino, these dishes that San Francisco has been known
for for you know, one hundred years.
Speaker 5 (11:42):
Make reservations.
Speaker 6 (11:43):
I think if you're going to plan for FIFA World
Cup it's coming up in twenty twenty six, the Super Bowl,
which is coming up next February, we're very excited to host.
San Francisco rolls out the red carpet. We know hospitality,
we know how to throw a party. We know how
to have a good time. We are open and ready
to just showcase how beautiful our city is to the world,
(12:03):
and we're very excited about it. So I think once
you get there at restaurant reservations can be competitive. Yeah,
so you want to make sure that you plan accordingly
and make sure that you can kind of get in
ahead of time.
Speaker 5 (12:15):
But it's not everything right.
Speaker 6 (12:16):
There's great casual restaurants that may or may not take reservations,
but you can definitely get good walk ins. And then
some of the world's greatest cuisine is happening, most innovative
cuisine is happening out of San Francisco right now, and
some of our great restaurants that you want to just
be thoughtful and make sure that you can get in
and plan ahead and make some reservations for sure. But
a great place to start with all that is going
(12:38):
to be sftravel dot com.
Speaker 5 (12:40):
It's a great website.
Speaker 6 (12:41):
It has a list of some of our favorite best
restaurants in the city.
Speaker 5 (12:45):
It's got very detailed.
Speaker 6 (12:47):
Maps, it has a current list of all of our
up and coming sports that we have, including our museums
and music listings. Are music festivals that are coming up.
There's one really great well called Outside Lands is coming
up in August, which is one of the greatest music
festivals in the world in Golden Gate Park.
Speaker 5 (13:07):
It is so much fun.
Speaker 6 (13:09):
It's the party of the year in San Francisco, by
the way, it's a great time. It really is. Like
the music scene's great. It's super cool. But as i've travel,
dot com is where you want to start. It just
gives you a good overview. It also has lists of
influencers that post really great videos on YouTube and TikTok
and Instagram, so you can get a first hand view
from their experience on what to look for and go
(13:30):
check out. It's where I choose to live as a chef.
That and I've been on television for twenty nine years.
I grew up on the East Coasts, but San Francisco
and the northern California Bay area is my home because
the food scene is so incredible and I just want
to share it with the world.
Speaker 1 (13:44):
Absolutely. Well, where do we able to find your new book,
which is of course called American Grow.
Speaker 6 (13:50):
Yes, you can get it on Amazon. I'm super excited
to ship it over here. I just signed a bunch
of copies yesterday as a matter of fact, for an
event we're doing. We're doing this kind of swanky dinner tonight.
As a matter of fact, I'm very excited about that.
Speaker 5 (14:01):
But you can pick it up on Amazon brilliant.
Speaker 1 (14:02):
Well, many thanks for joining us. It's been very helpful
to have you on today, Toby.
Speaker 5 (14:07):
Thank you very much, brother, I appreciate it. Thanks you.
Speaker 7 (14:12):
We're serving up summer at Dumb Stores with a picnic
spread to impress. Feast on three for two party food
like delicious cured meat and tear and chair bread with
camelber or our two for four euro picnic salad range
like spinach and ricotta, tortellini pasta salad or flaky pork
and banjetta sausage roll, and try our new dessert pots
any two for three euro fifty plus. You can save
(14:33):
it the till with a ten or fifty grocery baker.
Dumb stores always better value terms of editions supply by.
You can be used on next grocery shop of fifty
or or more.
Speaker 2 (14:46):
Fridays for celebration, good times and relaxation.
Speaker 5 (14:49):
So turn the radio up and just listen.
Speaker 7 (14:52):
Listen.
Speaker 5 (14:53):
If you've got that friddy feeling.
Speaker 2 (14:54):
You'll soon get dancing on the celt and I'll be
because of your host, Toby Grim. I guess some brillianathemysic
fantastic told me is terrific and the speeture is a
classic sment speech now bites it's not though we gain right.
Speaker 5 (15:11):
Thank god, it's told me
Welcome to thank God. It's Toby Highlights, the podcast version
of my radio show. We've got a cracking interview coming
up for you, and remember, if you want the full
unfeltered chaos, you can catch thank God It's Toby Live
every Friday afternoon from three on Shout Radio. But enough
(00:22):
of the plugging, let's get on with the interview.
Speaker 2 (00:24):
Start back wee right, thank God It's Toby.
Speaker 3 (00:32):
A Cast recommends podcasts we love.
Speaker 1 (00:35):
Hello.
Speaker 4 (00:35):
This is Jenny from Redroom podcast, where we go down
a rabbit hole every single Monday. This season, we are
investigating the world of bad influencers, from digital cults to
crypto scams, all the way down to broadsters. The online
world has never been so full of flyers. If you're
a fan of true crime, called deep dives, or just
the weirder side of things, I think you'll love the show.
(00:56):
Search for Redroom wherever you get your podcasts, and join
me down the rabbit hole.
Speaker 3 (01:01):
A cast is home to the world's best podcasts, including
the critically acclaimed West Cork and the one you're listening
to right now.
Speaker 1 (01:12):
Tyler Florence says, an award winning chef TV personality and
restaurant tour best known for hosting the Great Food Truck Race.
With his new cookbook, American Grill, he's sharing expert barbecue
tips and insights into the world of street food and grilling.
And Tyler is whether it's here just now? How are
(01:34):
you today?
Speaker 5 (01:34):
Toby? I am great? How are you, my friend?
Speaker 1 (01:37):
I'm excellent? Now? What is your number one tip? First
of all for mastering the barbecue and the grill this summer?
Speaker 6 (01:45):
Oh my gosh, I mean there's so many different places
that start, Like you want to pick a protein and
we'll go from there, like what do you want to
start with?
Speaker 5 (01:51):
Chicken? Beef, fish, like shrimp? Like what the prawns? What
do you say?
Speaker 1 (01:55):
Beef? First of all?
Speaker 6 (01:56):
So you want to start off with a thicker cut, right,
Like you can go with thinner cuts like skirt steak
is always kind of a really wonderful thing for tacos.
I think that's a really fantastic cut. If you want
to go with like a thinner cut, a quick citrus
marinate on top of that, like a moho like fresh lime, juice, garlic,
a cilantro, really good salt. Either make a puree or
(02:16):
a paste out of that. A quick brush back and forth,
and then a really good seer over top of some
great charcoal, nice and medium, rare, juicy and delicious. You
want to cut it against the grain, not with the grain,
so you're shortening the muscle fibers to increase how tender
the steak could possibly be. That's a really good tip
to take a look at. Also, I think if you
(02:37):
want to go with like a nice thicker steak for
a different option, another really great tip is to make
sure the steak is as dry as you could possibly
can on the outside to create that really kind of
wonderful crust, which is super important from a texture standpoint
for a steak. And then another really great tip that
I think is super important is to set up a
barbecue with two separate temperature zones. Okay, so you want
(02:59):
to start with a hot side and a cool side,
because you want to give the steak a place to
go to to continue to cook that's not up against
super hot, irradiant heat.
Speaker 5 (03:11):
Because protein likes high temperature.
Speaker 6 (03:13):
It likes it for a minute or two because you
want to get a really great gorgeous crust on color.
But then you want to be able to cook it
and close the lid of your barbecue and let the
circulation of the heat act as an oven to be
able to kind of cook and then bake. So I'll
take a barbecue and then set up one side with
charcoal instead of having charcoal along the entire bottom side
from one end to the other. It also helps with
(03:35):
flare ups, so you're not going to get flame hotspots
with a barbecue. And then you want to season what
it really get. So if you got a really nice, big, thick,
well marble beautiful steak, pat it dry with paper towels,
a little bit of extra virgin olive oil and some
salt and a good seer on one side, and then
move it to the cooler side, close the lid, let
a big for a couple minutes, and then move it
back over to the hot side. Flip it over one
(03:55):
more time, get some really good color and then move
it back and forth and then cook it up to
a perfect medium rere.
Speaker 5 (04:00):
And I think you've got a great steak.
Speaker 1 (04:02):
For other things like a little bit of sausage, a
hot dog, for example, what would you do for them?
Speaker 6 (04:08):
I love sausage obviously here in the UK, I think
make some of the best sausages in the world. They'll
start to split open and burst if you kind of
cook them over super hot heat for a long period
of time. So I think you want to start them
off again pat them as dry as possible. I like
a little bit of extra virgin olive oil. I think
it lends to a snappier casing on a good sausage.
(04:28):
It makes that crispy bite even better. It articulates almost
kind of fries the casing, so it makes it crispier.
So I think a little bit of extra virgin olive
oil on the outside I think is really smart. A
really good hot sere, and then you want to move
it over to the core side, then kind of bring
it back into the hot side and then close the
lid and then kind of bake them up the temperature.
And also to use a digital instant read thermometer I
(04:51):
think is really important. That way you know what's happening
on the inside of the cut versus sort of guessing
with your fingertips or having to cut into it to
make sure it's cooked all the way through. So I
think those are some really good tips as well.
Speaker 1 (05:02):
And what are some of the biggest mistakes people make?
With barbecues each summer.
Speaker 6 (05:06):
Probably put it too close to the house. I think
that could be dangerous. Like give yourself plenty of room,
you know what I mean, Like you don't want to
be dangerous about it, right, Yeah, I think give yourself
plenty of time, which I think is super important. So
you're having a relaxing barbecue, like you want to enjoy
yourself and not treat it like it's a chore.
Speaker 1 (05:24):
Yeah.
Speaker 6 (05:25):
I think another thing that could be really important too
is in American Grill, MYNU cookbook we've mastered.
Speaker 5 (05:31):
Have you heard of the reverse seer technique?
Speaker 1 (05:33):
I don't think so.
Speaker 5 (05:34):
No, Okay, So this is something that really kind of fun.
Speaker 6 (05:37):
It's starting to take hold in a lot of barbecue
blogs and steak officionados, and we actually use it in
my restaurants in San Francisco. Is to low bake a cut,
a thicker cut, and so you want to try to
set your uven as low as you possibly can, probably
somewhere in the nineties in the celsius range, right. You
want to low temperature, right, and you want to bake
(05:59):
the protein up to like about one hundred and nineteen
to one hundred and twenty degrees fahrenheit using anseryt thermometer
until you get a really good solid rare. And this
does a couple of things. If you bake it off
at a low temperature, the moisturet doesn't really evaporate the
same way as if you cook it over super hot heat.
Speaker 5 (06:18):
From raw.
Speaker 3 (06:21):
A Cast recommends podcasts we look Hello.
Speaker 4 (06:25):
This is Jenny from Redroom, a podcast where we go
down a rabbit hole every single Monday. This season, we
are investigating the world of bad influencers, from digital cults
to crypto scams, all the way down to broadsters. The
online world has never been so full of flyers. If
you're a fan of true crime, could deep dives, or
just the weirder side of things, I think you'll love
the show. Search for Redroom wherever you get your podcasts,
(06:47):
and join me down the rabbit hole.
Speaker 3 (06:50):
A cast is home to the world's best podcasts, including
the critically acclaimed West Cork and the one you're listening
to right now.
Speaker 6 (07:02):
So you're going to gradually increase the temperature of the
protein and it's going to slowly cook all the way through.
The difference between like scrambled eggs and crimberlet like you're
gonna get this really succulent soft texture which is nice
and gorgeous, and then that hot hard seer right at
the very end. So the reverse here from a cooking standpoint,
lends itself to beef and also to chicken. So I
(07:25):
think like a really great barbecue chicken recipe also starts
off with just a good simple baking technique using reverse seer,
and I think that's an awesome way to get going.
So you're going to take a chicken and break that
down same sort of idea, and to ten pieces, so
that's two legs, two thighs, two wings, and then you
cut the breast in half, nice big pieces, very easy
(07:46):
to manage on the grill, easy to flip, and then
you want to give them a quick little marinade, bake
them in the oven until they're kind of cooked two
thirds of the way through, and then you go out
and you kind of get like a real hot sear
on the barbecue right the last second, nice and be
nice and golden brown, and then you can have a
fantastic summer. And so there's so many great things about
the barbecue that we're just so passionate about, with all
(08:09):
kinds of fun proteins. It's a great book. You can
pick it up on Amazon. It was the number one
book when it launched last May and the barbecue and
grilling category.
Speaker 5 (08:18):
It's my seventeenth cookbook. Wow, and I think it's my best.
Speaker 6 (08:21):
So the sunshine is starting to come out like it's
barbecue grilling weather.
Speaker 5 (08:25):
It's just around the corner.
Speaker 6 (08:26):
And if you want to find another really great barbecue book,
that's going to give you one hundred and twenty five
masterful recipes on just owning your grill, just being the
king of the barbecue or the queen of the barbecue.
The summer American grill is a great place to start.
Speaker 1 (08:41):
Your home is San Francisco, and you've got a steakhouse
out there. What is it about that city that makes
it such a rich and diverse food destination.
Speaker 5 (08:50):
San Francisco is my heart. I'm not from there.
Speaker 6 (08:53):
I grew up in South Carolina, and then I spent
about fifteen years in New York City. But then I
moved to San Francisco seventeen years ago and absolutely fell
in love with the culture. As a chef, having these
moments when you go to the farmer's market and you
taste a fig, you taste a plumb, and you taste
a tomato, and you have a slice of an artichoke,
and you taste the olive oil and the cheese.
Speaker 5 (09:15):
You taste these.
Speaker 6 (09:16):
Local products that are made and loved and cultivated and
grown and cared for and raised. There's something incredibly special
about the tear war that has made me a better
chef for sure. So in the last like seventeen years,
I always thought I cooked California food and then realized
that it's my favorite cuisine in the world. The diversity,
how simple it is, how flavorful it is, how gorgeous
(09:39):
the produce and the proteins.
Speaker 5 (09:40):
And so San Francisco loves that.
Speaker 6 (09:42):
And as part of our DNA, Alice Waters, who is
the godmother of the farm and table movement and such
a powerful voice and food and a very good friend
of mine. And so that's one angle of how fun
and delicious the food and culture and cuisinas in San Francisco.
And then also you know how our cultures are. I mean,
we're represented by some of the best cuisines in the world,
(10:04):
from Chinese to Japanese, to Filipino to of course our
beautiful Mexican culture that we have our great restaurants there
in the mission and also our Michelin stars, like we
have just some of the top top culinary, innovative, young
hungry chefs that are just blazing trails and putting the
flag in the ground for their generation and their era.
Speaker 5 (10:24):
And one of the most diverse food cities in the world.
It's a great place to come visit.
Speaker 1 (10:28):
And I'd imagine that on average, the weather is better
over there than it is here for barbecues.
Speaker 6 (10:33):
It could feel very similar, to be honest withd right,
I mean, like right now, like it's breaking a little early.
I was talking to my wife yesterday and she's, oh
my god, it's gorgeous today, and I'm like, well, it's
obviously a little overcast in London, but there's something very
similar about it. I think London and Northern California and
San Francisco, I think we get each other. I think
there's something really special about Like if you go to
London or your folks from London come to San Francisco,
(10:55):
you're gonna fall in love with it. The weather is
sunny and it is pretty and as beautiful, but there's
also cool and foggy at the same time, like, you
definitely want to dress with layers when you come to
San Francisco. It's cool in the morning, the fog breaks
somewhere between eleven and one, and then it's sunny all afternoon,
and then the fog rolls back in the night. It
gets chilly again. But it's gorgeous. It's really really one
(11:15):
of the most beautiful cities in the world.
Speaker 1 (11:16):
Of course, of course, the World Cup and the Super
Bowl will both beheading to San Francisco soon. So how
do you recommend visitors taste the full story of the
city without falling into the sort of tourist traps.
Speaker 6 (11:30):
Even some of our quote unquote tourist traps are great.
Our clam chowder, it's really good. It's really delicious, right,
our Chippino, these dishes that San Francisco has been known
for for you know, one hundred years.
Speaker 5 (11:42):
Make reservations.
Speaker 6 (11:43):
I think if you're going to plan for FIFA World
Cup it's coming up in twenty twenty six, the Super Bowl,
which is coming up next February, we're very excited to host.
San Francisco rolls out the red carpet. We know hospitality,
we know how to throw a party. We know how
to have a good time. We are open and ready
to just showcase how beautiful our city is to the world,
(12:03):
and we're very excited about it. So I think once
you get there at restaurant reservations can be competitive. Yeah,
so you want to make sure that you plan accordingly
and make sure that you can kind of get in
ahead of time.
Speaker 5 (12:15):
But it's not everything right.
Speaker 6 (12:16):
There's great casual restaurants that may or may not take reservations,
but you can definitely get good walk ins. And then
some of the world's greatest cuisine is happening, most innovative
cuisine is happening out of San Francisco right now, and
some of our great restaurants that you want to just
be thoughtful and make sure that you can get in
and plan ahead and make some reservations for sure. But
a great place to start with all that is going
(12:38):
to be sftravel dot com.
Speaker 5 (12:40):
It's a great website.
Speaker 6 (12:41):
It has a list of some of our favorite best
restaurants in the city.
Speaker 5 (12:45):
It's got very detailed.
Speaker 6 (12:47):
Maps, it has a current list of all of our
up and coming sports that we have, including our museums
and music listings. Are music festivals that are coming up.
There's one really great well called Outside Lands is coming
up in August, which is one of the greatest music
festivals in the world in Golden Gate Park.
Speaker 5 (13:07):
It is so much fun.
Speaker 6 (13:09):
It's the party of the year in San Francisco, by
the way, it's a great time. It really is. Like
the music scene's great. It's super cool. But as i've travel,
dot com is where you want to start. It just
gives you a good overview. It also has lists of
influencers that post really great videos on YouTube and TikTok
and Instagram, so you can get a first hand view
from their experience on what to look for and go
(13:30):
check out. It's where I choose to live as a chef.
That and I've been on television for twenty nine years.
I grew up on the East Coasts, but San Francisco
and the northern California Bay area is my home because
the food scene is so incredible and I just want
to share it with the world.
Speaker 1 (13:44):
Absolutely. Well, where do we able to find your new book,
which is of course called American Grow.
Speaker 6 (13:50):
Yes, you can get it on Amazon. I'm super excited
to ship it over here. I just signed a bunch
of copies yesterday as a matter of fact, for an
event we're doing. We're doing this kind of swanky dinner tonight.
As a matter of fact, I'm very excited about that.
Speaker 5 (14:01):
But you can pick it up on Amazon brilliant.
Speaker 1 (14:02):
Well, many thanks for joining us. It's been very helpful
to have you on today, Toby.
Speaker 5 (14:07):
Thank you very much, brother, I appreciate it. Thanks you.
Speaker 7 (14:12):
We're serving up summer at Dumb Stores with a picnic
spread to impress. Feast on three for two party food
like delicious cured meat and tear and chair bread with
camelber or our two for four euro picnic salad range
like spinach and ricotta, tortellini pasta salad or flaky pork
and banjetta sausage roll, and try our new dessert pots
any two for three euro fifty plus. You can save
(14:33):
it the till with a ten or fifty grocery baker.
Dumb stores always better value terms of editions supply by.
You can be used on next grocery shop of fifty
or or more.
Speaker 2 (14:46):
Fridays for celebration, good times and relaxation.
Speaker 5 (14:49):
So turn the radio up and just listen.
Speaker 7 (14:52):
Listen.
Speaker 5 (14:53):
If you've got that friddy feeling.
Speaker 2 (14:54):
You'll soon get dancing on the celt and I'll be
because of your host, Toby Grim. I guess some brillianathemysic
fantastic told me is terrific and the speeture is a
classic sment speech now bites it's not though we gain right.
Speaker 5 (15:11):
Thank god, it's told me
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