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I don't know if you called last week's
show, but there last week's best of was
from a while back where Melissa Cooks called
in of Vi hole in the show, and
they talked about
The Pit master host,
Kevin Roberts, and Greg said, I wonder if
John can find that Kevin Robert Show.
Guess what?
Alright, Central As we all know from the
interview I did last week with John Marcus
Barbecue Pit Masters is going with a complete
overhaul in the format side, the season season
2. Now top of the teams are a
host to facilitate the events and he happens
to be my next guest. He's a very
accomplished chef. Very successful restaurant tour. He's made
several Tv appearances and also does a college
circuit tour as well. So let's go ahead
and jump over to hotline.
Joining me now new host of Pit master
season 2, Kevin with Roberts.
Kevin H and Buddy.
Greg.
And of course, no. I know nothing about
barbeque.
Are are you pre... Are you are you
doing the preemptive strike?
Let me tell you something. We filled that
first episode. I got killed by John and
My
already.
Yes all I mean, jeez. I give 1
option out of like 6 years of doing
this. 1 option Is was so funny though,
6 years ago I did this, and I
was talking about doing mustard on my ribs.
Back in the day. No 1 was doing
it back in the day. Yeah. And people
would look at me like, I'm insane.
Now I go on, like, websites this up
and everybody's, like, doing almost like, a pre,
like, wet rub with mustard. And I'm like,
oh, jeez. Yep. So, I'm hoping it's 5
to 6 years, someone wants the boil rib.
I don't know. III got dude. I I
just got killed. I got killed last week
on set. Alright. So let me let me
just do this Well, you know, I have
to ask this question because, obviously, I'm representing
the fan barbecue fan base,
and and especially since most of that fan
base was fans of how the format was
of season 1.
But, you know, the question, obviously, everybody wants
to know is you go ahead, you do
that segment on the today show over Memorial
Day, and you had mention obviously about the
boiling the ribs
you know, I'm not so much
a non believer myself of the yellow mustard
or maybe some people might have thought you
put a lot of yellow mustard on it,
but certainly, a lot of people as you
said using yellow clustered as a rub adhere.
The other thing that people seem to take
issue is with the fact that you said
you could cook a rack of ribs in
40 minutes at, like, 225
degrees.
So, I mean, you're... You've kind of drawn
the eye from some of the, the fan
But, I mean, is it more of a
thing where, look, lesson and learned, you just
keep moving doing what you're doing or is
or some of you like man. You know,
who the hell are you? Look what I'm
doing?
No. No. They'll last no. Dude. I am
such a huge barbecue fan, you know, right
off the top. I I... First of all,
I've never said my Barbecue master. I'm not,
you know, I'm not entering these contests.
Now, I've been the Memphis and made the
last 5 years in a row. So I
was there when My actually won, I think
2007,
I've actually judged some barbecue. I know obviously
flavor profiles,
tender
presentation. I know all that stuff up I
actually did the Cleveland, barbecue 2 fest last
year. I judged that with a few other
people. So I am familiar
huge more of a fan than anything thing,
but what happens is with these type of
morning shows, especially like the today show is
you gotta remember. It's going... Recipes going from
me to my P people who tweak it.
Right. Who go... That go to the today.
The today show have their own stylist. She's
like get really cool chick. Then she tweaks
it, you know, says what we can and
can't do.
Then then we have this crazy rehearsal where
literally
I'm not allowed to make my own fire
on the today show. They have a fire
person that tilt that that basically
lays down love of what I can and
can't do. Is I'm like, indirect heat... Direct
heat, of course, I'm always indirect heat type
of guy. You... If you do remember the
app, the the the segment. I do I
did say slow and low, which I'm a
big fan of. Right But what happened was
what haven't it got lost in translation with
the recipe yes.
If you do boil your ribs
Then the the temperature
at I think I said, 2 02:10 02:20
would be for that for that amount of
time, But it got such loss in translation
and then also to remember
the episode hook was
quick shortcuts
for making a memorial barbecue you. So I
it's it's almost like, I I threw that
out there just a kind of appease, you
know? And it's so funny because, like I
didn't think in a million years because actually
boiling your ribs is a huge West Coast
thing. And there's actually restaurants big actually rib
restaurants that do that on the west Coast.
So, unfortunately, I'm not from the Barbecue Mecca
of the world. I'm actually
unfortunately from Los Angeles,
which God I escaped and,
I moved down to San Diego. But so,
yeah, so it's totally my bad,
but, there are people out there actually surprisingly
enough boiling the ribs. Thank God, I just
as an option. I personally don't do it,
but whatever. Kevin Roberts. Thank Greg. Yeah. I,
Kevin Roberts joining us here is gonna be
the... While he he is the host of
season 2 Barbecue pit masters. So here's my
quick take in the fact. This interview. Oh,
no. Absolutely. You are. You can you can
right after this. Negative. I'm in good with
John Marcus. You're okay, buddy. John. You know
what John and My are great guys, And
you know the judges on the show now.
Right? Warren Sachs Yeah. And Art Smith. Right.
So, yeah. We... It it it's it's it's
actually gonna be a pretty kick ass show.
It's gonna be a pretty cool, man. So
So even though you got knuckle hit, Kevin
on there, it's it's still gonna be a
pretty good show. Here's my take on the
boiling ribs is I've always... And I've known
obviously people that have boiled ribs get it
done quicker. My mother law's is actually a
fairly big believer in park piling
You guys can kill her I... What we
have been talking in, like, 10 years, but
that's a different story for different things.
What I've always been told, especially by some
of the more barbecue
elite that when you boil a rib, you're
actually boiling out the fat, which to a
lot of the barbecue people means boiling out
the flavor. So can certainly understand where if
you're pressed on time or you wanna do
it quick, and it sounds like you have
friends that are very short on time very
short of an attention span and want beer
and food ASAP,
which I can certainly,
respect and appreciate. But to me,
to put in the time, and you do
the low and slow as you said, and
it it comes out a the nice succulent
smokey bone, which I'm sure as you said
you've enjoyed, at a bunch of different competitions
and and other events that you've been at.
Oh, that's that's the only way to it
to get that nice what that pink Smoke
ring, I guess you guys call it? Yeah.
I mean, that's obviously. I mean, that's the
golden rule of course. But as I mentioned,
you know, my friends get angry me. And
that's you know, and and and and you're
absolutely right about that. It does boil it
renders up the fat. It boils out the
fat,
and that's actually a big West Coast thing
too is, you know, kind of making a
healthier option. I still want my rib, but
I want kind of healthier version of it.
And so that's kind of where that kind
of tech technique came into.
Why they do it? I'm sure on the
West Coast.
Obviously slow and low, the longer the better,
obviously obviously, but
as I said, whether if I get up
at, you
10:00 watch. They'll start watching the game. My
buddies are over by noon. The game starts
at 1. If the food not out by
1, I'm getting just hell. I mean, so
I'm like, in this kind of quan of,
like, getting, you know, good food out quick,
really. That's why I don't bother. That's why
I don't barbecue for my friends anymore. Yeah.
There you go. And I think probably where
the biggest
the biggest downfall is the fact that if
you if it if Kevin Roberts just what
it came on is, you know, the food
guy doing some quick munch, and that's it.
I don't think any of this even becomes
an issue, And the the unfortunate fact... Well,
not unfortunate for you because you're the host,
but unfortunately, you're introduced as host of Barbecue
pit masters, you turn around and do a
barbecue segment
more or less. And then all these people
that are fan about at sea and they're
like, oh my God. We can't believe what
is this guy hosting, Blah blah. But nonetheless,
I mean, we can only we can only
beat that horse and obviously, you're you're manning
up and saying what you're good at and
and what you're a fan of And absolutely.
Let mean, And As I said I've already
gotten beaten up by John and the My.
So it's like, you know, just... III, you
know, I can take it all now to
those 2 chase me around the set for
about 4 hours.
Yeah. Nice. Nothing like, some c workers trying
to beat you up. But alright. Yeah. No
first thing on the job. Already getting... Wanna
get murdered perfect. Exactly. So Alright. So let's
let's get away from that for now.
For the people that maybe aren't as familiar
with Kevin Roberts. Once you give us a
little brief background about you and kinda what
you're into. Aside from, you know, the Tv
hosting stuff.
Well, if you really wanna know about Kevin
Roberts, I encourage you to head over to
the q central show dot com. Click the
link in today's show notes. Where you'll get
this complete episode.
I'm gonna go check it out because I
hope he actually has some history and
he didn't impressed me in this interview just
saying
but my opinion,
that in 5 dollars will get you a
small coffee somewhere in the world.
Used to be, like 30 cents.
Where am I going here? I don't know.
But Don't know him amount of time. So
until next time, I'm the past moment of
the Barbecue central show in 7 realized less,
I'm John Sober. I look forward to talking
to you again soon.