This is Rin up with championship bbq q
dot tv, and you're listening to the Barbecue
Central channel.
Let's.
We're do life. Okay.
Do it live. I can go right it
and we'll do it live. So they get
that perfect barbecue, You use wood. You sure
safe whatever. We put the fluid on, strike
your match and
should we call the fire department? That might
be a good idea.
Good evening and welcome to the really
big barbecue central show.
This
is the show that talks about all things
that are important of the world of barbecue
grilling
the show
originating.
From the rock and Roll Hall fame city,
Bomb City,
Usa, Cleveland,
Ohio,
b, Barbecue
Capital of the North coach. I'm your program
host. Greg Rem, happy to have you aboard
here on your Tuesday evenings a live fire
fun and.
If you would like to get in contact
with the show, this evening or or you
would like to follow the show during off
show, hours. Here's how you do that You
can get in touch with the show by
sending an email to greg at dog. B
b central show dot com. Follow us on
all the social media channels at Bbq Central
show and be sure to subscribe to the
show podcast feed on your favorite podcast platform.
Anything else you wanna find out about the
show tonight? Be found at the main website,
the bbq b q central show dot com.
And here's what's happening in case you get
the newsletter coming up at about 12 minutes
from now, the second Tuesday of a month.
In the first interview segment, that being 14
past the first hour,
creator of the most heavily trafficked Barbecue really
form of and website on the face of
the Meat head from amazing ribs dot com.
And this guy's all wound up. I mean,
look at him already He's got knives and
he's flashing around. I mean, be careful. Don't
hurt yourself before we get to the segment
meet.
Toe.
That's what we're doing leading off tonight if
you can believe it. And then
first hour,
35 pass.
Recurring guest Robert Moss from Robert f moss
dot com.
As we continue down our
individual month of new segments,
history,
insight,
education, Robert doing what he does, the best
which is tackling a topic, researching,
answering my dim questions. But in the end,
giving us a tremendous amount of information that
benefits us. Both from a knowledge standpoint, broadening
our horizons and knowledge base, but also
giving us some keen insight to the live
fire world or where it's evolved from, which
is what we'll be doing here, the evening
that'll bring a wrap to the first hour.
And then we'll move to the second hour.
You saw him back a couple months ago
in June, but here May.
Let's say May. But he's back tonight. 10:14
in the second hour, 1 of the c
owners of Winners products James How.
They make the
Sam's club grill that we talk about well
You'll be talking about it here in about
8 minutes.
The members mark Pro series G, both a
4 burner and the 5 burner
and James is back with us here This
evening. Do a little bit of a look
for as much as he can tell us
about how happy Sam's club is with that
grill?
How popular it is. I'm using it more
and more. I'll tell you about that here
in a couple minutes as well.
And then we will talk about how
manufacturing companies,
court,
date,
make calls upon brands,
And then how do those deals go down?
Again, James provides a tremendous amount of insight
that us normal folks would never even know
about would never have access to the information
to know that we don't know about it,
just an invaluable source, great friend of mine
over these last couple of years.
And
I think you'll find tonight's
topics very intriguing,
and we might be able to weave it
into something that's going on with a grill
manufacturer right now that we've been talking about
here over the last couple weeks. So that's
how the show's is laying out tonight. Meat
head Robert Moss, your usual second Tuesday first
hour show.
And then in the second hour, James How
of Winners products. Don't forget you can follow
me socially,
Instagram, x
Tiktok, snapchat, Linkedin all at at bbq Central
show, and we say good evening to those
of you watching tonight through 1 of our
video streaming platforms.
You can go to Facebook dot com slash
bbq central show or twitter dot com slash
bbq central show. Or you can watch the
show on Youtube, which is Youtube dot com
slash at Bbq Central show.
Where we have a new Youtube poll question
of the week that we'll be asking
everybody tonight that includes all guests and you
watching on Youtube.
Did you watch either hotdog dog eating contest
on July fourth and currently 92 percent of
you are saying?
Indeed, you did not watch either
of the hotdog eating contest on July fourth,
which means a poultry. 8 percent of you
did take in that. Results of the poll
from last week?
Did you sign up for the z g
promotion
We ended as we started 100
percent of people voting said no. They did
not sign up for the Z promotion.
And you know where we're starting tonight. It
will come as no surprise
that for the fourth week in a row,
we start with a competitive hotdog eating update,
indeed,
July fourth came and went, and even though
there was no Joey chestnut in Brooklyn this
year,
which continues to be a crime.
There was a hotdog dog eating contest, and
a new champion, a new mustard belt wearer
was crowns and belt given to his named
Patrick Bert. He was on Steve Rae, Owl
nest barbecue show last night. He crammed down
58 hot dogs.
And 58 buns and 10 minutes too shy
of 60.
Can you imagine eating almost 60 hot dogs
in 10 minutes?
Last week, none of my guests when I
asked them said they could even get close
to 10 hot dogs in 10 minutes let
alone 60.
So this is where I would normally
congratulate Patrick on his well earned victory, and
I do congratulate him there.
But Patrick is
not. Andrew,
you are not.
Patrick is not
the real champ here.
Joey wasn't in Brooklyn. So whoever won the
event was going to be the champ by
default, but he's not the real champion nor
58 hot dogs and bonds impressive?
Now you might be asking yourself, how can
I spit such nonsense? Well, I'm glad you
asked.
And the answer is easy.
As I mentioned last week, Joey was in
Fort Bliss doing his own contest with 4
brave army soldiers
looking to take down jaws at their own
event. Bit of a wrench tossed in, the
4 soldiers were teaming up together to try
and beat Joey with their collective total.
Also, this contest was being held at a
5 minute time limit versus the 10 minute
event you saw for major league eating in
Brooklyn.
And after 5 minutes, the collective total for
the soldiers, 49,
hot dogs and buns.
After 5 minutes for Joey Chestnut,
57
hot dogs and 57 months in 5 minutes.
Do you see where this completely discredit whatever
happened at the major League eating event in
New York.
Joey at 1 less than pat Bert
58 hot dogs taking the mustard belt.
This is mind boggling,
record breaking pace to say the least, and
I'm not going to say,
take 57
multiply it by 2, and you have Joey's
total.
First 5 minutes is not the same as
the second 5 minutes at an eating competition.
But can we say an additional 20 or
more hotdog dogs? I mean, 20 or more,
will that extra 5 minutes get you a
new world record
the record 76 at by Joey back in
20 20.
I don't like to play in the what
if space. Here's what we know.
In half the time,
Joey almost beat the guy who won the
Nathan nathan famous event earlier that day.
That is why this whole thing is a
national tragedy. The guy who is the best
at this, not allowed to compete in the
only event that anyone even knows about that
the major league eating sanctions.
They sanction many other events during the year,
but
the everyday Ham and Egg does not know,
and they probably don't care about anything other
than the hotdog dog eating event that appears
on Espn once per year on July fourth.
And I'm here to tell you that if
Joey was in Brooklyn this past July fourth.
We would not be talking about how Pat
Bert
took down Joey Chestnut in a tremendous upset
victory.
Likes no sport has ever seen ever.
He would have been
15 plus hotdog dogs behind Joey at best.
Slam the asterisk on hotdog dog gating 20
24,
while the streak is over
for consecutive wins for Joy, which is another
national tragedy.
There can be no 1 alive today. The
things Joey wouldn't have prevailed, had he been
allowed to compete. All Joey had to do
was make major league meeting and Nathan famous,
look ridiculous,
mission accomplished on Joey's part. So we congratulate
Joey on showing everyone that he is still
at the top of hotdog dog eating game
and no 1 is close.
Now get together with majorly league eating and
figure this shit out before next your july.
So I don't have to do another month
on this coverage
next year.
No 1 cares that much about competitive eating
for being on.
Or how many hot dogs meat head could
put down in 10 minutes. We might lead
with that, and he's a big hotdog dog
fan as you know.
We wanted to segment on regional styles of
hot dogs about 13 years ago.
He's ready to go, but before we do
that, let me talk to you about
Winners products and the members Mark Pro series
grill as I told you about in the
open.
I am using this thing
more and more, not because I have to,
not because I'm under contract, not because I
feel pressure to.
Because I want to.
Super sexy, all stainless steel, 5 burners, a
tremendous amount of space.
You can use it just like a regular
grill with a knobs. However you wanna do
a great warming rack as well. Doesn't take
up a huge amount of space.
You can work underneath it great ignition system.
This thing is built to last. I was
just talking with Rod Sc, a little earlier
stopped in the studios.
That was getting set up tonight.
I said, I don't I feel very confident
that in 10 years,
this grill is gonna be in fine working
order.
And if it had a weber badge on
it, it would start at 1800 dollars with
all the value that's built into this thing,
but it's not... It's 6 99
It's only available at Sam's club. So
we say hello to the future of grilling
with a patented thermostat control technology
the 2 cooking modes, of course, barbecue mode,
which I use a lot, which is your
traditional grilling experience
with barrier temperatures,
giving you control of each burner to adjust
exactly as you want on your term or
the game changing oven mode,
Simply set the thermostat
control dialed your desired temperature and the grill
transforms into a precision oven it. And I
can attest to that as well, use it
many times.
The choice is simply yours. However you wanna
use it sometimes Starting in grill mode, go
to oven motor, vice versa.
Members mark pro series with the patented thermostat
control now available at your local Sam's Club
store.
Go to sam's club dot com, check it
out before you head over and see in
person or.
Run the wrist.
Show up in person and fall love immediately.
Bad os did better correspondent from Tennessee.
Meat head is ready to go.
Standby will be right back. You're listening to
that Barbecue hughes Central show.
Broadcast team live from the Barbecue Hughes Central
show studios in Cleveland, Ohio.
You're listening to the Barbecue Hughes Central show.
Once again, here's your host.
Greg Rem.
We welcome you back. This portion of the
shelby being brought you by Cook
dot com, your number 1 store for quality
wood pallet.
For all of your pallet driven cooker,
check out what they have to offer over
on their website cook capella dot com. And
then when you're ready to purchase, go away
from that website. Indeed, go to amazon dot
com or lowe dot com or walmart dot
com. You can purchase all the same great
products that we find on the cook Pellets
website except their shipping rates are much better
at those other websites. As told to be
by Coco Cola owner Chris Becker.
I don't think I'm trying to do high
or associate links or anything of the kind,
not like that.
Just hooks over at Cook and tell. My
first guest tonight has created
1 of the most heavily trafficked barbecue and
grilling websites on the face of the earth.
Should we say best selling author? Yes. Should
we say barbecue Hall of Fame? Of course.
But most importantly, should we say barbecue... Q
central Shows guest, hall of Fame indeed.
We welcome back our pal meat head from
amazing ribs dot com.
Pete had as you know, we are starting
off every segments with a
Youtube poll question of the week, so we're
asking all guests like we're asking everybody watching.
Being on Youtube, did you watch either of
the competitive hotdog dog eating contest
on July fourth?
Nope. Being
94
percent of the voting public are with you
and me, not watching the competitive eating, whether
it be in Brooklyn or in Fort bliss
Texas.
And Joey Chestnut takes down
58 hot. The stuff start. 57 hot dogs
and buns in 5 minutes.
Put to the test meat head, how many
could you do in 5 minutes?
3?
Really?
That's what I said. I don't know. I
love hot dogs.
I recently, I got some,
from Allan Brothers. They're a little fatter than
usual.
And boy are they ever good? Do they
like quarter pound brothers?
Pardon? Are they like quarter pound? Hot dog?
You know, I don't recall. I just know
that they were bigger and fatter and just
scrum.
And I tell you, Yeah. I love hot
dogs so much. I'll eat them naked. I
mean, the hotdog dogs are naked and not
me. Yeah. Or or both. And,
yeah. I I just love hot dogs.
Of course, I'm from Chicago to Chicago style
hot dog with the 7 required ingredients,
but I'll take them New York style with
the the onions sauce, whatever.
They're wonderful.
Pete had,
give us an update,
barbecue stars, which is the website slash, number
of hundred 20, I believe the number was
a videos
broadcast quality that you bought number of months
ago. How that integrating with the amazing ribs
website?
Slowly.
Barbecue stars is just it for people who
don't know.
Was a video series that launched in 20
19,
and I had a hundred and 20 really
great broadcast quality videos
from people like Tu Stone and Harry Sue
and beet head.
This pardon? Beet head?
Yeah, myself. And and others they were really
good educational recipes and and technique videos.
And they sold for 299
dollars, and
they sold a bunch up over the course
of the year, and then it just kinda
p it out.
And the people who launched it went off
to other things, and we went to them
and made him an offer.
And bought all 120
videos,
and they are now free to members of
our Pit master club,
for their annual membership of 35 dollars, not
2 99.
No. At 1 99,
but only 35 dollars. But wait there's more
Fantastic. Yeah. The prop... We are having a...
It's it's barbecue stars dot com, and that's
the website we bought.
We're having a little issue with
getting our members logged in and,
90 percent, I'm getting in and out. No
problem, but we've had few where their,
Isp hosts have caused some problems.
We're working... We're gonna integrate the whole thing
into wordpress eventually.
But it... They're really great videos.
Come down, take the free 30 day trial
of the membership, get a taste of them
they're alone. They're alone. Not counting all the
other cool stuff we have in the Pit
Master club worth the membership.
Would you say it's it's panning out this
whole
venture? I mean, forget about integration. But otherwise,
is it panning out the way you hoped?
Well, I mean, from a business standpoint, I
know you love to talk business.
Amazing ribs dot com, there our most important
revenue stream and and our
is our membership.
We have 2000 free pages. Anybody can get
to them. There's all kinds of great recipes.
Methodology, product reviews. We got Max good who's
a
occasional visitor here who test grill and smokers
and
but the Pit master club has all kinds
of cool features,
discounts for manufacturers and other things.
And we block advertising on the website for
members, which is really cool. But,
that's our most important revenue stream, and we
have about 50000
paid members right now, and
35 bucks a year, that's a business model.
18 Sure,
you're saying piss off
to the stand grid.
Yeah. We were talking about this. I wanna
talk about that. But I got... I got
something on my mind here. Alright. Today. Okay.
Just a a quick side trip, But we'll
come back to Sure.
I got Today, I received
3 new knives. Now I am not an
expert knife taste.
A taste. A test. I hope
but
I know a little bit about knives, and
I know a little bit about they're made
different materials they're made from.
And
this company
called a cooking guild.
Pitch me on some of their knives, and
I said, send me a knife to test,
and let me see. And, you know, IIII
couldn't make him any promises. I never make
promises. I think teeth. This is the knife
they sent me. It's a damascus steel. Yeah.
Now, I've never worked with the damascus steel,
and I I
But
Damascus steel is made from
layers. It's kind of like a croissant or
a
it's layers of different steel.
So you have
some some steals which are
very
strong, some steel, which are very sharp, and
they layer and I don't know if you
can see, Greg, that beautiful. It has, like,
watery wavy layers. In the bottom half? Yeah.
Can you see the bottom half, not the
top half? Yeah It looks like they just
hammered out with a hammer almost.
Oh, they're they're beating upon
just oh, I get that in front microphone
for a thing. Yeah. Sorry. Look. Wow.
Look. It appears to be very sharp.
Very, very sharp.
I I mean... I was cutting tomatoes for
pizza tonight, and it just glide through. I've
never worked with a knife like this.
Damascus steel is amazing.
This cooking yield product.
This is the Onyx domestic steel. What's that
Ron? You that? Just
I think it's in the hundred 50 dollar
range. I don't know. Is there,
change. It arrived today.
And it just fucking blew my mouth. I'm
sorry. Wow. Cancel wear on the Internet. Sorry.
I I don't curse on your shoulder. Definitely.
That's right.
What's the upside on that?
III have... I I I'm sure that they
have to be handled carefully.
In order to keep the edge. Oh, but
the theory of these different layers of steel
is that they
maintain their. I'm I intend to reach out
to them and ask them a bunch of
questions and learn more. Maybe next month, we
can talk about them once I learn more
about how these are made
what they're made from,
and the the pricing and everything. Oh, I
know is I was just so excited. I
had to share them with you and your
listeners
because it's just absolutely the best knife I've
ever used. It like a 6 inch chef's
knife kind of thing? This is an 8
inch chef's knife. 8 inch Yeah. And there's
10 They sent me a couple of others.
1 is about 7 inches and it's got
a funny shape on the end, and they
make a whole variety of blades. You go
to
cooking yield, and
you can see them all there. Alright.
I I... You know, I'm not endorsing them
yet because I haven't seen how long the
the blade lasts and that other thing. All
I know is I've never cut with anything
to is sharp. It's just unbelievable. I will
get a month your mouth, and then we
can have a a recap Yeah. And I'll
I'll compete on them. That's for sure. Yeah.
In fact, I hate to say this, but
I actually take them and and and and
rub them on
bricks.
I tried to destroy the blade to see
how that handles and so... We'll see.
Yeah. Let's see. Put it through its paces
and then we'll we'll do a recap in
August.
Alright. Let's go back to let's get back
to
g. I was making a statement saying, you
are saying piss off to stand grid.
True phone. That piss out night. I have
I have always done g on my gas
grill with a large
cast iron
grid, which is about 18 inches long and
6 or 8 inches wide and has a
lip on it. And I've been doing this
for fears years. And I love it. I
mean, there's a lot of fun stuff you
can do with it.
Particularly, I love doing things like salmon on
it because you can get a great dark
here and without overcook cooking it.
And you...
And so I I I've been playing with
these new
flat top grid that are the size of
a whole gas grill. You know, they're. Yeah.
I have 01:36,
48 inches long.
And
I... I'm not at overly impressed, and and
and,
of course, first of all, I'm only cooking
for 2.
Now if I was cooking for 6, then
I would want more surface area.
But, you know, III think a grilled hamburger
over flames still tastes better than a smash
burger. I love... And I've been doing the
Oklahoma, onions, smash burgers. Yeah. And by golly,
they're marvelous.
But I still prefer but and their little
3 to 4 ounce patties. Yeah. And you
smash them down and they get crispy in
along the edges. But I still prefer a
6 to 8 ounce
pub burger or a steak steakhouse burger,
over charcoal.
And
it just tastes better to me and has
a better texture and flavor. So that's something
I'm not crazy about. You can do things
like stir fry, but I do stir fry
and a walk, and I do my walk
stir fry, on top of a charcoal chimney.
And I Don't know if we've talked about
this before. But you get a charcoal Chimney,
fill it halfway with charcoal.
And the top of that thing is as
hot as any Chinese restaurant. You put a
walk on top. And it's far better than
cooking it on your, kitchen stove.
You know, eggs. I'll do that in a
frying pan. I don't need to... The biggest
problem for me with these big flat top
grid is the cleanup up.
When you're done cooking,
you have
oil and grease and food bits on the
surface,
Most of them right now are made out
of
rolled steel. Yeah. Which is kinda like carbon
steel.
And and they they have to be cleaned
at and and and then treat it like
you would treat cast iron. You gotta give
a thin coat of oil. Otherwise, they'll rust.
And, you know, when I've done cooking, I
wanna bring in the food, I wanna sit
down and eat the food, drink wine, and
enjoying
conversation, maybe afterwards get up and,
watch Netflix.
And I don't wanna have to... After I'm
done cooking, send in the food and then
stand there for It's only 5 minutes, but
I don't wanna stand there for 5 minutes
and clean
the top of my grid while it's still
hot, You can't really clean it when it's
cold.
So then... What happens is is it sits
there dirty overnight. And if I remember the
next morning, I go out there, and I
fire it up, and I gotta wait for
it to get hot enough. And then I
clean it up. And sometimes I forget for
a day or 2, and then the bugs
find it. And it just... You know, it's
just
I'm I'm not a fan. Now, I know
I'm a lot of you guys like it,
and you do all kinds of fun stuff,
and I've seen fantastic videos and all kinds.
It's just not something that thrill me. Personally.
If you love it, bless you have fun
with it,
but the
I'm just not crazy about it. And I
I you and I talked about this offline
the other day. And I wonder if this
is kinda like So vid. It's the trend
that's hot right now, and maybe it'll be
gone in 3, 4 years. I don't know.
I don't think so. I think this 1
has
proven that it's got legs. It's been around
for any number of years. I think
you see a spike in popularity because also
we ran through Covid, but when it when
wasn't something that had to do with outdoor
grilling
or barbecue,
seeing an uptick perhaps a an inflated run
on popularity. So
that certainly didn't hurt from a popularity standpoint.
I have a 36 inch blacks stone. They
make a 24
28 inch Blacks stone, smaller 2 burner opposed
to the 4 burner,
and
I like using it
And is is it a bit of a
pain in the ass to clean up at
the end?
Yeah. Yeah. Not so much to turn me
off from using it or going out of
my way to find other avenues ahead of
time to make myself feel better for not
using the blacks stone that's on the on
the porch. So
I do continue to use it regularly.
I cook all the standard
bullshit on it. I also try and get
outside of the box.
But depending on
if you're using it, like, so the the
Asian recipes always have thick sauces and high
sugar content stuff, and that really has a
tendency to stick on the steel, but at
the end, as I'm pulling everything off because
it all kinda comes together at the same
time, all burners on high, bring everything in,
set a timer for 07:10 minutes. And then
I will get up in the middle of
eating.
And do the quick scrape off, hit it
with a bunch of water, steam it off.
Then I'll shut it off.
That's all I do then. Go back finish,
and then it'll come back out. There's still
a lot of residual heat because that still
holds the heat tremendously. Yeah. And then I'll
just put a little thin layer Crispy cream
on the on the grill and then it's
it's a don. So it's not fully involved
business about getting up in the middle of
eating. I mean, I've dining to meet this
why. I don't watch hot dog eating contest.
I like dying. I don't like to cram
stuff in my mouth. I like to relax.
I like to enjoy the company. But I'm
not eating at a break next speed. I'm
eating at my regular pace and the timer
goes off. Then I take 2 minutes to
do the thing. And I0I can it. I
enjoy it. It's just not something I use
a lot. Now right now, I'm testing 1
from Pit boss.
And there is is ceramic coated,
which means you don't have to cure it
with oil.
The ceramic coatings are on
frying pens, and they are
fantastic. Now the 1 on my pit boss
is not as slippery
as the green pans that I use for
omelette. Man, they're like, a ski slope. They're
just unbelievable.
Just a tiniest bit of oil, throw an
omelette in there and it's slipping around like,
crazy.
This thing is
slippery. It's much better than the rolled steel,
I think. And the cleanup is much better.
You you don't have to worry about it
rust. It's not gonna rust.
But you keep in mind, 1 thing that
I haven't seen yet maybe you can correct
me if you've seen them.
A lot of the top restaurants that really
lean on grid
in the, in the military, if you're onboard
a ship,
they cook a lot of stuff on grid.
The surfaces are stainless steel. Yeah. They're heavy
duty, stainless steel.
And they have to be spot at the
end of the day.
And I've talked to guys who've cooked on
them in the navy, and
they love them. And I haven't seen... Now,
I bought a stainless steel grid
insert for my gas grill. Mh. But it
warp. It wasn't thick enough it warp. I
had oil running... I've played with a whole
bunch of. I mean, this is not an
uneducated
opinion here. I've played with a whole bunch
of stuff.
And, you know, when I wanna... I... There's
a salmon dish that I love to do.
And I do it on my lodge cast
iron grid on top of my gas grill.
And it's just fantastic, and there are a
few other dishes that I'd love to do.
I'll do the
Oklahoma onion burgers.
But in addition, we were gonna... III wanna
also touch on now that we're talking about
the rolled steel.
Cast iron in general, and several of these
grid aren't also made of cast iron.
I'm just falling out of love cast iron
altogether. Now, I have never been a fan
of cast iron grill grate.
They do make really great grill marks. But
I'm not a fan of grill marks. Grill
marks are the dark brown, my art reaction.
And I want my
steaks
dark brown all over, not just cross.
Because in between those cross,
there is no grill mark. There is no
my reaction, and so you don't get that
flavor
that you get from a dark brown,
a piece of meat. And so
the cast iron grill grades, they make great
grill marks, but that's not for me. Now,
if you really want those,
you can get cast iron with an enamel
coating and they're easier to clean, because the
straight cast iron will rust. You leave it
out there overnight.
And you come back the next day, and
it's all rusty and now you gotta get
at it with the wire brush, and
it's just more trouble than it's worth. I.
I like very thin grate,
ideally stainless steel, maybe eighth inch quarter inch.
So I can move the meat around and
get it brown all over.
And out likewise, I am now falling out
of love with my cast iron pans, which
I've always loved and used. Big fan. But
the same thing.
Is there... You... They require a lot of
maintenance. You've got... I mean, and things the
way I cook things stick to them, things
black and things brown.
And they say you're not supposed to use
soap, well, you can. You can use or
mild soaps on the more, you can you
can use an abrasive, like salt on them.
And then when you're done, you've gotta hit
them with light coat oil, so they don't
rust. And that oil gets rented.
And if you cook fish in it, that
fish oil
is going to get into the surface, and
I don't want fish flavor on my steak.
So I use them for some things. I
use them for
shallow frying. Like, if I'm doing potato pancakes,
I use them for,
the cornbread bread.
But, you know, I'm just moving away from
cast iron and carbon steel
altogether.
So
just to wrap up here in the next
15 seconds. Twin eagles
bake a
stainless steel grid.
I know Sterling ball uses 1. It's in
a in a bathroom thing on his island,
but then Dennis from Colorado weighed in. In
the instant jets said his twin Eagles grid
is quarter inch stainless steel, 30 inches in
size. Okay. So and there a more of
a an upper Echelon manufacturer of these stuff.
So that's something to look at. Yeah. I
totally agree. Well, I totally disagree about cast
iron pants. You can get away from the
ranch oil stuff that you were talking about
use product called crispy,
pork or crispy cream or whatever, and that's
Yeah. Way better to use at all. All
those cranes and did they look like they
weren't they were great. They work great, by
the way. And then,
I agree with you on cast iron cooking
great. I don't know why they're still made.
I don't know why they're put in grill.
They're nothing, but
rust waiting to happen.
And unless you are all over that thing
with pam cooking spray after the fact,
and and religiously in between, you're gonna get
rust at some point. So I would rather
have a porcelain encoded
cast iron. If I have to have cast
iron, but never raw, Don't toss it out
or I'll get a set of grill grate
or or do something else. But I, I've
become a non fan of
a cast iron grill grate for quite a
quite a long time. So we agree on
the, like, a 2 out of the 3
things.
For sure. So which is pretty much good
for us. We're talking with... Well, does that
mean I'm invited back? Yes. Always. Of course.
He head from amazing ribs dot com is
here,
and you can check out the website As
he said free 2000
pages, but Course, we both
entice you to check out that Pit masters
club for the free 30 day trial, look
at all the videos that he's has up
there too.
And if you feel there's value there sign
up for the Earth shattering,
35
dollars,
not a month,
a year.
No more value to be had on the
Internet than that. So, meet had I'd always
appreciate the time and, get on that knife,
so we can start, having a recap august.
Great talk to you, Greg. Good night sound
central. You're not? Beat head right there with
his knife
wielding.
I don't like raw cast iron cooking great.
I really don't.
Alright. That's good. I just got an email.
That I've been waiting for. I was like,
this is the email. Not gonna get a
reply back to this 1,
which I could understand, I guess what's it's
not.
Are you tired
of settling for mediocre grilling
experiences?
Yeah. Of course, you are. It's time to
step your game up. Step your game Bring
the ultimate flavor and the ultimate cooker backyard
barbecue.
Pitt and spits charcoal grill offering the highest
quality.
Live cooking experience you can get the market
today using either wood a charcoal.
Their solid fuel grill produce those classic flavors
you're looking for when you have the time
to fire up the grill and cook for
family and friends.
With a large adjustable fuel tray, you can
raise and lower the fire to control and
fine tune the heat It's their take on
the very popular Santa Maria style grill.
You can check them out online. Pitt and
spit dot com slash bbq central show that's
pitt and spit
dot com double t on the pits and
spit, pit and spits dot com slash bbq
b q central Show and then you were
checking out. Promo code charcoal Central
for 150
dollars off any charcoal grill that they have
for sale that's promo code charcoal central, all
1 word.
Or 150
dollars off any charcoal grill that pits and
spit sells, and you can peru produce those
grill
at the aforementioned website pitt spits dot com
slash bb central. That's pits and spits
dot com slash bb 2 central. We are
back with Robert Moss.
Right after this, stick around be right back.
You're listening to the Barbecue hughes Central show.
Howard stern, Jim Rome, dan Patrick and Greg
Rem.
The mountain Rushmore of talk show entertainment.
Now. Let's get back to the Barbecue
central show.
Was like me head for joining us Last
segment. This portion show being brought to you
by fire board 2, Fire 2 drive.
Bon up to 6 different types simultaneously.
Connect to Wifi For cloud based monitoring or
you can connect via Bluetooth if you care
to.
A plethora of smart speakers are integrated with
fire board as well. So check out, see
if your speaker is fire board dot com
is the website. You can call with your
questions at 8169452232,
my next guest to the contributing Barbecue editor
for Southern Living magazine,
a 20 23 Barbecue Central Shows guest Hall
of Fame.
We welcome back our pal, Robert Moss.
Robert, we have a Youtube poll question of
the week that we're asking everybody tonight, which
is did you watch either of the hotdog
dog eating competitions on July. For.
No. I did not.
89
percent
of the Youtube voting public is saying no.
They did not watch either which is
trending a little better now 11 percent saying
they did watch 1 or both
58
hot dogs to the winner in New York,
but in half the time, Joey Chestnut eats
57
hot dogs and buns.
If he had an extra 10 minutes, how
many do you think Joey could ate?
I think like he said earlier, there's a
diminishing returns on the odd dogs, but he
could surely crammed another 20 or I wanna
think So. I think we were. Old record
pace. Yeah. I have to do on that
pace for sure. Was there's there's pet going.
I can't believe I'm gonna say this out
loud, but there's pet going on the world
of major league.
We the people even know it's such a
game
Yes. I mean, this is your marquee event,
and you don't, it would be like having
whoever your favorite basketball player is.
Leave for the finals because there was some
weird contract dispute that sprang up all of
a sudden, And the guy that's gonna be
working. Yeah. Don't content. Yeah. He goes over
to the Spanish League and dominates. I mean,
it's it's outrageous. So
Barbecue television
has launched over the past week. On July
fourth, which might have been the worst night
to launch a live fire show because of
what's happened during the course of the day,
you had Barbecue showdown and then last night,
you had
food networks
newest version of barbecue brawl? Are you watching
either of those or will you plan to?
I I have not watched either of them
yet. I agree. The last thing I was
gonna do
on July fourth was sit down and turn
on a a Barbecue show, you know, we
were... We have big cook out of the
house and all that and we're shooting fireworks
off and did all the the fun stuff.
But now that I didn't even realize rely...
I didn't even think the
you know, the was I'm on radar screen
On? I'm sure I'll watch them at some
point, but
you know, I I'm not a huge fan
of the of the competition reality Barbecue show
is I think they're they be interesting, especially
if I know somebody who's on there. That's
the use of the more interesting.
Thing than just
the the the head to head. So haven't
it watched yet. I'm sure I'll see a
few episodes here and there, in the 8
months. I might tune in to the food
network 1 because longtime show friend and friend
o mine, doctor Barbecue ray Lamp is cast
on that show. I was
I didn't know if he had seen
his last days on television, you know, eventually,
you run your course,
and you're not getting the phone calls or
the emails anymore, but I kinda know how
this whole thing went down through, insider information,
And I'm not saying he was an afterthought,
but I think he pitched himself,
and they were, like, yeah, we'll keep you
on the back burner and then
he got a callback a number of weeks
later, and they're like, were you serious? He's
like, yeah. So I think he had to
go through the auditioning phase at that point,
but nevertheless, he's landed on it and from
what I'm hearing from folks that watch it
last night. He is,
the the veteran, but also the
show hit out of episode 1. So
okay. I'll check that out. Because, yeah, I'm
definitely big fans of race, So I'd love
to,
I'll definitely watch money there.
We have a July
topic tonight, which we're ent tracing
the influences and adapt of southern Barbecue outside
the region.
So
I was wondering if it wouldn't be able
to explore how
southern barbecue
traditions have migrated
and interacted with other culinary cultures
both within the Us and then, of course,
international.
Yeah. So it's a big topic. Maybe, we'll
we'll just start taking it the pieces and
and say where we goes. So I'll start
with I mean, you can really...
You know, as I've written and and others
have written that Barbecue was found all up
and down the eastern sea board of of
the of the American colonies,
but really took root in Virginia, you know,
in the
late eighteenth early nineteenth century, Virginia was sort
of the
the home or the birthplace of of what
we would think of as American style, nineteenth
century Style American Barb you. And then where
a spread from there you know, as the,
you know, along with the the settlers as
they moved to west. So what surprised me
when I started digging into the history Barbecue
was how quickly
and how how far it spread in the
nineteenth century.
And these are these the, you know, the
huge outdoor, you know, whole animal cooking
celebrations that we've we've talked about. But you
can find them, you know, you... Basically, as
has settlers moved west
into, you know, 10 into Alabama, Tennessee and
then eventually into Texas, and then know, all
the way out to California. There were barbecue
in California at the time of the gold
rush.
Southern style, you know, cooking big animals on
on pits by the 18 fifties, it was
just sort a standard feature of
fourth of July of any kind of the
campaign season and everything else. All the way
out on on the West Coast and California.
So southern barbecue and and all way up
to to wash it up into the Midwest.
So Southern barbecue pretty quickly spread
across the country and became an American,
you know, American wide tradition, know, you know,
as as United States spread western.
As you see the move westward
and then, you know, West going north or
West continuing West West going south like Texas.
Is this where,
also
you know, immigrants that are moving that way,
adapt southern bar... Or take southern barbecue, but
then are using their own
ancestral roots to put their own spin on
barbecue, and and this is where you would
find
but we now have the Mecca of Texas
and Kansas City and Memphis in the Carolina.
You see a little bit of that in
the nineteenth century.
There was a great account of a barbecue
fourth of july barbecue, I think, in California
18 fifties maybe where the speeches were in
4 different languages. So English Spanish, German and
something else. Well. But we're sort of reflecting
the the the the melting pod of immigrants
who were suddenly at California at at that
time. But I don't... As far as I
can tell, there was not a lot of
c... Cross cultural influence on the barbecue itself.
In the nineteenth century.
That's something that really more happened in the
twentieth century. And I I think the the
sort of developed
sort of in their, know, in their in
their different regions. You do see things like,
Tam
coming up from Mexico and becoming part of
the,
Barbecue Tradition in Miss Mississippi, you definitely get
in Texas, the, you know, the influence of
of you know, chili powder and and and
sort of the what you might think is
more tech specs flavors in the barbecue
fairly early on.
But I think it's really
those influences, the the real cross cultural influences
where,
folks from other or either either Immigrants and
other cultures or who've families came to somewhere
else, you know, Came to America found Barbecue
and really started merging that. That's actually a
fairly recent thing. When I first started writing
my Barbecue in q 20 years ago. I
don't think you saw a lot of places
where there were Korean, you know,
in inflicted, you know, ribs or,
you know, any kind of mediterranean spice getting
getting mixed in with with Lamb and then
going on the Barbecue pit. That really seems
more of a phenomenon of the the last
10 years.
But definitely, that has happened, in here the
20 first century,
sort of, you know, American barbecue
spread across the country in the nineteenth century,
restaurants were huge, but then after world war
2,
sort of faded away, you know, where Barbecue
stands etcetera, I got a clips by, you
know, fast food and and and sort of
the chain of those types of things. And
it was really only in
19 nineties, early 2 thousands where people started
sort of going back and re, you, red
America's barbecue roots. And then as that sort
of took off and you had like, the
craft barbecue movement, Texas and all that type
of thing. Only then did you really start
seeing the the international influences is coming and
and really changing
changing the flavors.
A lot of people will talk about things
like the, you know, German
German Immigrants is bringing mustard,
to the the party and the Carolina is,
I... I'm pretty skeptical that that is happened.
I've I've talked to written about that a
lot of other places.
That seems to have more just developed, you
know, just just locally. You, there were not
a lot of German immigrants. Are at least
people... There are people of German descent in
the Carolina, but most of them had arrived,
you know, 200 years before mustard sauce really
became a thing. So I don't really see...
See that kind cross cultural influence until much
much later, you know, more in in our,
you know, our our memory in our our
lifetimes. So you would say the development of
the barb... The traditional barbecue mechanism is within
the last hundred years or so?
Yeah. We we thing, like, Lockhart, Texas and
places like that. Yes. I mean, that that
is really... I mean, they're the earliest you
can really find Barbecue stands in in in
in in Barbecue restaurants is just on the
either side of 1900,
but it really wasn't until, you know, early
twentieth century that these sort towns began developing
permanent Barbecue restaurants that then sort of evolved
and and lasted and became you know, sort
of the stylist style bears, Lexington, North Carolina,
Lockhart, Texas, you, all those those great or
Owens, Kentucky. Mh. That... That's all pretty much
a early twentieth century when,
you know, those those types of barbecue arrest
restaurants and those towns emerged?
Are there any unexpected places where southern barbecue
is left to mark?
Yes. And
I sorry. Historical Vin, you know, so it
lens on it.
What I think is really curious is that,
you know, Barbecue went all the way out
to California in the 18 forties 18 fifties
is sort of took root there sort of
American style barbecue. But it sorta got swept
up in the late nineteenth early twentieth century,
in sort of this ideal Mexican rancho type
is almost a a romantic vision of California
sort of rural life, sort of blended in
a little bit with Mexican cooking Mexican
Fiesta. And then in, and by the eighteenth
number
by the 19 twenties, that was sort of
a defined style in California where people are
having these big you know, social gatherings on
their their their ranches and and sorta of
sort of having a lot of, me Mexican
themes to it and things like that.
What's curious about that though is that it
then ended up coming back to the East
Coast from California in the 19 twenties,
in the in the 19 twenties, a lot
of these New York based,
sort of lifestyle, women's magazines,
you know, country living type type magazines. But
again, running these features, which were all about,
you know, having a
California
style backyard barbecue.
And it was really based on the barbecue
that they would had at these ranches in
California.
Which were descendants of the southern barbecue.
But you could do it in your backyard
in your suburban, you know, neighborhoods is at
the time, you know, the northeast was was
suburban.
And it actually, these... They had instructions for
digging trenches and and, like, instead of cooking
whole animals, you could cook, you know, cuts
of of beef for steak.
You know, over a little backyard thing, and
there was instructions on hat to have a
California
Sub Barbecue. Mh. And those led directly to
the development of, like, Bra grill getting up
out of the out of the ground and
having coals, and then Henry Ford and Kings
for Charcoal came along, and G came along
at Weber Kettle came along. And so there's
actually a direct line that you could trace
from the old southern barbecue all the way
out the California,
and then all the way back to, like,
New York and and into the Grill,
into what we, you know, we call grilling
today.
You were recently on a trip to Europe.
How do you...
Or did you see any type of American
barbecue or live
influences. So for talking about, you know, bringing
it over here to America, when you go
out to Europe, what do you see us
over there as?
Yeah. That was curiosity... That was just over.
You know, we took a vacation to went
to, London various other parts, tours are around
England and and a went over to Amsterdam
has spent a few days there. And, yeah,
I had spent a lot of time in
London, gosh 20 years ago, maybe.
At that time, there was 1 American Barbecue
restaurant called Bow, and there was only 1
of them. They're now, like, 4 or 5
Bo locations, so it's still going strong.
But
you know, American style barbecue is very big
in England,
though it's not what we might quite recognize
as barbecue. So I...
Yeah. As I'm walking around as we're eating
going places, you know, I guess so I
kept my eye out. And I saw a
lot more bb
specifically, those words be... Or those those letters
Bb q. At restaurants all all around London,
even out where we took a little day
trip out to Oxford
there's a couple barbecue places offering American barbecue,
but it's really not... You, there are there
are some places that will do brisket... It's
for like the whole mixture brisket ribs, chicken.
But by and large, if you're seeing Barbecue,
they're talking grilling.
1 of my favorite ones, we took a
walk on the South Bank of the Tim's
River,
and there's this big sort of,
open air kind of,
restaurant called Jimmy Barbecue club.
On the banks of the of of the
Tim's. And I stopped. I actually had beer
there,
didn't bother to order anything. But what's issues
that... Behind the counter, they had a couple
big green eggs.
And they're they're going they're going away and
they're smoke, we you sort of when across
the crowd, you can smell that, smell it.
And they have, like, picnic areas, which look
these are a little by the by the
water with these big picnic tables, but they
have big green eggs.
Sort of embedded in the table. So, you
can rent those out and have the chef
come in barbecue for you right there on
the on the big green egg. But the
menu is pretty much... There's burgers.
There's
kebabs,
including lamb kebabs.
Some chicken sandwiches,
but that's about the extent of the barbecue
there.
Another 1, I noticed, I went to... We
we had a great meal at rules
RULES,
which is the oldest restaurant in London was
founded in 17 98 as an oyster bar,
and it's sort of evolved over the years.
It was sort of the
you wear all the actresses and and and
everybody
and their hangers on would dine in the
the the Victorian era, And it's still going
strong it specializes in game cooker
English game. Unfortunately, I could not get the
famous g they... Because it was out of
season, You can only get that when when
they're shooting the g. So I had a
rum steak instead It was great. All this
old british cooking But right across the street
in this little alley in the Cove garden
area is a... The delightful restaurant called the
big easy.
It's big easy barbecue,
crab shack and Lobster shack.
So if you think about the big Easy
New York, New orleans, you think Lobster and
you think, barbecue for. Sure. Yeah. Was that's
what you're getting down in in new Orleans.
It did have that sort of, all mash
up. There was Carolina style pulled pork, Texas
Brisket.
I didn't bother to to go in and
actually try it. It looked fine.
But then you could get... You could get
my favorite was you could get the surf
turf half a rack of pork ribs and
a half a lobster grilled lobster together, just
like we do here in the Us. So
there is a lot of
American
interest in American barbecue. I don't know how
you know, how
tight it is. While we're in Oxford, we
we we visited a a great bookstore called
Black wells, which may well be the biggest
bookstore I've ever been Andy. It's pretty big
on the ground floor and you just go
down in this basement it just opens up,
and there's just, you know, every book under
the sun, and they actually have a barbecue
section, Bb q. And it's about
2 shelves maybe. And so I was like,
okay. So what are they reading about Barbecue
over here?
Expecting to see a lot of the usual
suspects, the meat heads book was not in
Black wells, nor were any other American books
that I not even Steven rightly. Are there...
No Stephen R. Wow, at at all. No
worries. We do have doctor Barbecue.
No. No Robert. I was actually admit. I
was looking to see if they had barbecue
the history course constitution. Why was the shelf,
they do they do not.
Nor nor any books for we wanna, who
I I actually know. They're... We have doctor
Barbecue here. Yeah. They have a guy called
Dj Barb. Dj Barb
Very faint. Dj Barbecue.
But I think I picked it picked up
the book, and I think it's sort of
like an indication of where British barbecue is.
There is early chapters called forget the gas,
what is charcoal? So it's really just introducing
British folks into the idea that you can
go out back and and cook on Charcoal.
They're are actually, you, that book does have
pork shoulder and things like that in, but
most of it is kebabs and burgers and
steaks. And so going all way back to
the... That's exactly the kind of thing that
in the 19 fifties of Americans were putting
on their new barbecue Grill. So I would
say that when it comes to traditional southern
style barbecue,
Britain is about,
50 years behind us on on
you know, catching up. Did you stop the
beef boys
and grab any of their burgers. I did.
I I did not. I will say there
are burger restaurants all over the place, burgers
have definitely taken over,
probably even more so in Amsterdam. I'm you've
I googled with a few places. I wasn't
to go out on my way. There are
some supposedly American South Places this in Amsterdam.
But on every block, there is a burger
bar. Alright. Everyone in
is is apparently selling the best
burger in in Amsterdam. So burgers are definitely
gigantic even if,
you know, Carolina style mustard sauce is not.
Robert Moss is joining us once again, giving
us all the education that we can handle
robert f moss dot com his website, and
we will see you in August if you
can believe.
I can't believe it's at. We already have
halfway right through the year, but Know. Looking
forward Alright. We'll see you then. Robert Moss
right there. Banging it up as always
absolutely incredible, great insight.
And really interested in hearing how it moves
from
the
colonization, the East Coast and then
infecting
American southern style barbecue across the country and
how it shapes its own ways. It's great.
Well, look here, Jimmy S.
In the instant chat,
I'll read his comment when we come back.
Hey What do we love about ceramic cooker.
We love that they're fuel
efficient. Yes.
We love that you can achieve low and
slow temperatures for traditional barbecue meats, of course.
We love to can get rip roaring hot
for the
high temperature grilling of steaks and other thin
custom. What's missing in the everyday ceramic grill
lineup of
the ability to do
true 2 zone cook.
2 zone cooking, very important, both professional backyard
cooked alike. It's the best way to manage
fire and cook with confidence. However,
getting a 2 zone fire and a rounds
to ram the cooker is not very realistic
why because it's round
and her p grill
and their game changing oval design.
The shape gives you the ability to execute
that 2 zone setup that you desire, It
also gives you the other ceramic benefits as
well. And when you break it down, there's
more than 60 different ways to configure the
P mo cook. So you're only limited by
your culinary
imagination.
Accessories,
Absolutely all that you want men's some to
complete your p experience.
Only sold through dealers.
So go to p grill dot com, find
a dealer near you and then check them
out a person.
And if the x cell isn't big enough
for you. Remember, they have introduced the XXL,
which is
25 percent bigger than the xl.
I have the Xl in my backyard. I
use it a lot. I find that for
a family of 5
fits me just fine. You like to cook
a lot more food than for a family
of 5 at any given point, the X
xl might be 1 you wanna check out.
Here's the bottom line best ceramics in the
biz, yes, patented technology,
yes.
True 2 zone cooking capabilities and multiple sizes
of oval, yes, and yes.
There's a p grilled dot com for a
dealer near you, check them out on Facebook
and Instagram.
It's thick bauer and the gang over there.
P grill.
We're back to wrap the first hour right
after this stick around will be right back
Continuing to produce incredibly mediocre
content
in an exceptionally
professional way. You're listening and watching the bar
Central show. Once again, here's your host.
Craig Ram.
We thank Robert Moss for joining us the
last segment.
Talking about the influences and
adaptations of southern barbecue
outside
of the region.
Robert f moss dot com website.
That's barbecue supply just posted this to the
Youtube chat.
Memphis and May damage bill this year 34000
dollars down from 1400000.0
dollars
official announcement in August.
What?
Well,
it just goes to show that
Most land participant,
organizers and partake
are a much more of an elite
careful and mindful status.
And Memphis in May is a bunch of
bucket mu.
Trash in the joint.
They don't care.
Or is it?
Quite we're a little over,
we'll make up the clock and then
we'll have James Powell on the show. 10:14.
So stick around and
we'll be right back.