1
00:00:00,320 --> 00:00:03,280
Speaker 1: You're listening to The Fork Report with Nil Savedra on

2
00:00:03,400 --> 00:00:05,880
Speaker 1: demand from KFI AM six forty.

3
00:00:07,400 --> 00:00:10,959
Speaker 2: Hey, everybody, it's the Fork Report, all things food, beveraging beyond.

4
00:00:11,080 --> 00:00:14,480
Speaker 2: We get three hours count them three, two to five

5
00:00:14,600 --> 00:00:19,160
Speaker 2: every Saturday to cut out the crud, the heaviness of news, politics,

6
00:00:19,200 --> 00:00:23,880
Speaker 2: all that stuff and focus on food. Celebrate it, the

7
00:00:23,880 --> 00:00:26,960
Speaker 2: culture behind it, the people that make it. Cooking at home,

8
00:00:27,200 --> 00:00:31,160
Speaker 2: going out to eat, everything in between, a good cocktail

9
00:00:31,200 --> 00:00:33,839
Speaker 2: if that's your jam, whatever it is, that's what we

10
00:00:33,880 --> 00:00:37,800
Speaker 2: celebrate on Saturdays, and today is no different. So thanks

11
00:00:37,800 --> 00:00:39,920
Speaker 2: for hanging out. We just did Technique of the Week

12
00:00:39,960 --> 00:00:44,519
Speaker 2: talking about receding leftovers. There is a right way and

13
00:00:44,560 --> 00:00:46,239
Speaker 2: a wrong way to do it. You can go back

14
00:00:46,280 --> 00:00:48,240
Speaker 2: and listen to that in the podcast when it's posted

15
00:00:48,320 --> 00:00:51,319
Speaker 2: later on today. Right now, we want to introduce you

16
00:00:51,360 --> 00:00:53,520
Speaker 2: to someone who's got a book coming out. I believe

17
00:00:53,560 --> 00:00:57,200
Speaker 2: it's coming out in March, and this is the first

18
00:00:57,240 --> 00:00:59,880
Speaker 2: time this gentleman has been on with us, so we're

19
00:01:00,040 --> 00:01:04,360
Speaker 2: thrilled to have him. Want to introduce to you, Brad.

20
00:01:04,640 --> 00:01:08,759
Speaker 3: Is it pros Yes, sir, very good.

21
00:01:08,959 --> 00:01:12,600
Speaker 2: Well, welcome a long time a professional rustped developer. We're

22
00:01:12,600 --> 00:01:15,280
Speaker 2: going to talk about that. Food writer, culinary Photographer're going

23
00:01:15,319 --> 00:01:17,240
Speaker 2: to talk about that too, But he's got a new

24
00:01:17,240 --> 00:01:23,000
Speaker 2: book coming out in March, Epic Barbecue Sandwiches, and you

25
00:01:23,080 --> 00:01:26,920
Speaker 2: have a massive love for barbecue. Tell it start with that, Brad.

26
00:01:26,959 --> 00:01:31,280
Speaker 2: What got you interested in food in the first place.

27
00:01:32,560 --> 00:01:37,440
Speaker 3: I mean, it was probably stemmed mostly from cooking for

28
00:01:37,520 --> 00:01:41,479
Speaker 3: my friends in college. I had a townhouse, my friends

29
00:01:41,480 --> 00:01:45,080
Speaker 3: didn't know how to cook. I started doing it on

30
00:01:45,120 --> 00:01:47,320
Speaker 3: my own and just got really into it, and they

31
00:01:47,319 --> 00:01:51,040
Speaker 3: would bring over me and I took it for them

32
00:01:51,080 --> 00:01:53,040
Speaker 3: for all their meal prep and I got really good

33
00:01:53,040 --> 00:01:56,160
Speaker 3: at it really quickly, so kind of started to expand

34
00:01:56,200 --> 00:02:00,160
Speaker 3: from there. And years later when I met my wife,

35
00:02:00,400 --> 00:02:02,240
Speaker 3: she was a vegetarian at the time.

36
00:02:02,560 --> 00:02:05,960
Speaker 2: I loved how sam by the way she was well

37
00:02:07,200 --> 00:02:08,080
Speaker 2: between the lines.

38
00:02:09,000 --> 00:02:12,280
Speaker 3: Oh yeah, she's not anymore. But I had to learn

39
00:02:12,320 --> 00:02:15,000
Speaker 3: how to cook for her, and that, really, to be honest,

40
00:02:15,040 --> 00:02:18,359
Speaker 3: that probably pushed my cooking skills to the limit because

41
00:02:18,400 --> 00:02:21,520
Speaker 3: I had no idea what I was doing, so it

42
00:02:21,639 --> 00:02:25,400
Speaker 3: was the best best way to have educations. Have a

43
00:02:25,480 --> 00:02:27,000
Speaker 3: hungry girlfriend that doesn't eat.

44
00:02:26,880 --> 00:02:31,240
Speaker 2: Me well, brother, you and I could be brothers in

45
00:02:31,280 --> 00:02:34,680
Speaker 2: that sense because I married a woman who was vegetarian

46
00:02:35,360 --> 00:02:38,640
Speaker 2: uh as well since she was a tiny little one.

47
00:02:39,040 --> 00:02:42,320
Speaker 2: Her mom tells me, so, yeah, I had to go, well,

48
00:02:43,880 --> 00:02:47,600
Speaker 2: you can eat cheese, right, and then then she couldn't

49
00:02:47,600 --> 00:02:50,440
Speaker 2: eat cheese, and then that went and so I get it,

50
00:02:50,600 --> 00:02:52,720
Speaker 2: you know, for the people you love. First of all,

51
00:02:52,800 --> 00:02:55,720
Speaker 2: I can understand why you were popular in college, my

52
00:02:55,880 --> 00:02:57,560
Speaker 2: town home where I cooked them meat?

53
00:02:58,280 --> 00:02:59,000
Speaker 3: Did he? Did he?

54
00:02:59,120 --> 00:03:03,320
Speaker 2: Your your male friends accidentally tell you they love you.

55
00:03:04,320 --> 00:03:06,840
Speaker 2: It's like I got the house.

56
00:03:06,880 --> 00:03:10,120
Speaker 3: Although I part part of my idea was, you know,

57
00:03:10,240 --> 00:03:12,560
Speaker 3: I would always take some for myself too. You know.

58
00:03:12,639 --> 00:03:14,240
Speaker 3: That was kind of the like, look, i'll cook it

59
00:03:14,280 --> 00:03:16,920
Speaker 3: for you, but I'm keeping some of it. So that

60
00:03:17,000 --> 00:03:17,720
Speaker 3: was my cast.

61
00:03:18,280 --> 00:03:21,080
Speaker 2: Oh I love it. That's like Daddy tags in my house.

62
00:03:21,240 --> 00:03:24,800
Speaker 2: Pretty much, anything that's eaten and left I get to uh,

63
00:03:25,560 --> 00:03:28,080
Speaker 2: I get to get a little piece. So you start

64
00:03:28,560 --> 00:03:33,160
Speaker 2: start cooking, you what was the call of the wild

65
00:03:33,240 --> 00:03:36,560
Speaker 2: and barbecue for you? What was it that said, get

66
00:03:36,560 --> 00:03:41,560
Speaker 2: your meat is on and learn about spices, learn about

67
00:03:41,640 --> 00:03:46,000
Speaker 2: combinations that really bring out the flavor of the protein.

68
00:03:47,240 --> 00:03:50,640
Speaker 3: I think that's actually two different answers. The short one

69
00:03:50,720 --> 00:03:53,640
Speaker 3: is the barbecue was easy for meal prep, you could

70
00:03:53,640 --> 00:03:57,520
Speaker 3: cook a lot of food and use that food throughout

71
00:03:57,520 --> 00:04:00,320
Speaker 3: the week, and that was kind of that's all always

72
00:04:00,320 --> 00:04:04,240
Speaker 3: been my mantra, and I even use that in the cookbook.

73
00:04:04,400 --> 00:04:07,680
Speaker 3: Through out of the recipes is kind of training people

74
00:04:07,680 --> 00:04:09,880
Speaker 3: how to be the weekend warrior, you know, so you

75
00:04:09,920 --> 00:04:13,160
Speaker 3: don't have to be at the grill every day. And

76
00:04:13,200 --> 00:04:16,280
Speaker 3: that really helped me when I was meal propping at

77
00:04:16,279 --> 00:04:19,320
Speaker 3: that time. The other answer about all the spices and

78
00:04:19,360 --> 00:04:22,159
Speaker 3: flavors and stuff, I'm not embarrassed to say I was

79
00:04:22,200 --> 00:04:25,240
Speaker 3: really inspired by the original Iron Chef TV show that

80
00:04:25,400 --> 00:04:31,800
Speaker 3: was in Japanese with the subtitles. Yeah, they well, what

81
00:04:31,839 --> 00:04:34,760
Speaker 3: they did is that it was so magical is that

82
00:04:34,839 --> 00:04:38,119
Speaker 3: they take one ingredient and then they'd have to cook

83
00:04:38,160 --> 00:04:42,520
Speaker 3: it as many different ways as possible and present like

84
00:04:42,760 --> 00:04:46,600
Speaker 3: four or five different dishes with this secret ingredient. And

85
00:04:46,640 --> 00:04:48,760
Speaker 3: what it taught me was it's like, well, man, I

86
00:04:48,800 --> 00:04:51,919
Speaker 3: go to the grocery store, I'm like, I see carrots,

87
00:04:51,960 --> 00:04:54,760
Speaker 3: Like I know one way to cook them, how about

88
00:04:54,800 --> 00:04:58,000
Speaker 3: I try five ways to cook them? So I try

89
00:04:58,040 --> 00:05:01,080
Speaker 3: to do that to learn the ingredient better. And I

90
00:05:01,200 --> 00:05:03,640
Speaker 3: just kept going with that, and I would do that

91
00:05:03,720 --> 00:05:06,599
Speaker 3: with vegetables are way harder than me, so I would.

92
00:05:07,080 --> 00:05:09,080
Speaker 3: I would do that with as many of the vegetables

93
00:05:09,080 --> 00:05:12,520
Speaker 3: as I enjoyed. And it really taught me more about

94
00:05:12,560 --> 00:05:16,080
Speaker 3: techniques and flavor combos on you know, figuring out what

95
00:05:16,160 --> 00:05:17,000
Speaker 3: tastes goods.

96
00:05:17,600 --> 00:05:23,839
Speaker 2: Yeah, things like if you use coconut oil well sautain tale,

97
00:05:24,520 --> 00:05:28,800
Speaker 2: it's easier to slide into the trash. I can't.

98
00:05:29,320 --> 00:05:30,120
Speaker 1: I can't.

99
00:05:31,000 --> 00:05:33,880
Speaker 3: I mean honestly, that definitely found like a trash meal,

100
00:05:34,000 --> 00:05:36,040
Speaker 3: So I can't.

101
00:05:37,440 --> 00:05:40,880
Speaker 2: We love our vegans, I kid a kid speaking about that.

102
00:05:40,920 --> 00:05:44,359
Speaker 2: You were saying about My guess right now is Brad

103
00:05:44,760 --> 00:05:49,440
Speaker 2: Pros lifetime professional recipe developer and food writer and photographer,

104
00:05:49,480 --> 00:05:51,240
Speaker 2: and he's got a new book coming out in March.

105
00:05:51,279 --> 00:05:56,040
Speaker 3: What's the date on that, March twenty first, it's Ethic

106
00:05:56,120 --> 00:05:57,279
Speaker 3: Barbecue Sandwiches.

107
00:05:57,680 --> 00:06:02,000
Speaker 2: Epic Barbecue Sandwiches is so you can pre order it now,

108
00:06:02,080 --> 00:06:06,159
Speaker 2: I'm assuming, yes, sir, on Amazon right now. It's ready

109
00:06:06,680 --> 00:06:11,240
Speaker 2: so excellent, excellent, excellent. I went ahead and did that myself,

110
00:06:11,400 --> 00:06:14,000
Speaker 2: so Paul, thank you. No, I'm looking.

111
00:06:13,800 --> 00:06:17,040
Speaker 3: Forward to it, and I'm not even joking. I did

112
00:06:17,200 --> 00:06:21,080
Speaker 3: actually put the meal that sealed the deal and converted

113
00:06:21,080 --> 00:06:24,400
Speaker 3: my wife to barbecue full time. I put that recipe

114
00:06:24,440 --> 00:06:31,200
Speaker 3: in there, which was it's a brisket kimchi melt, because

115
00:06:31,480 --> 00:06:34,840
Speaker 3: we were really into Korean food for when you know,

116
00:06:34,920 --> 00:06:38,320
Speaker 3: the Korean ingredients were more readily available, you know, ten

117
00:06:38,440 --> 00:06:41,000
Speaker 3: fifteen years ago in grocery stores. That's when they were

118
00:06:41,000 --> 00:06:44,160
Speaker 3: first starting to hit the shelves. So I was experimenting

119
00:06:44,160 --> 00:06:46,680
Speaker 3: a lot with that, and I found out that you

120
00:06:46,800 --> 00:06:50,760
Speaker 3: put brisket with some kimchi and some go chu jong

121
00:06:50,839 --> 00:06:54,160
Speaker 3: mayo and some cheese between bread, and oh my gosh,

122
00:06:54,240 --> 00:06:57,120
Speaker 3: it's just like a savory bomb. It's so good.

123
00:06:57,480 --> 00:07:01,279
Speaker 2: Wow, that sounds fantastic. We come back, I want to

124
00:07:01,279 --> 00:07:04,680
Speaker 2: tell you said something about kind of the prepping for

125
00:07:04,720 --> 00:07:08,039
Speaker 2: the week, like food prep, or I want to talk

126
00:07:08,160 --> 00:07:10,880
Speaker 2: to you because we talked about this earlier about reheating things,

127
00:07:10,920 --> 00:07:12,680
Speaker 2: because I'm sure you have some tips. Then we'll get

128
00:07:12,680 --> 00:07:17,040
Speaker 2: into some other stuff about the new book, Epic Barbecue Sandwiches,

129
00:07:17,080 --> 00:07:19,840
Speaker 2: you can pre order now on Amazon, written by my

130
00:07:19,920 --> 00:07:23,800
Speaker 2: guest right now, Brad Prose. So go know where we'll

131
00:07:23,800 --> 00:07:24,200
Speaker 2: be back.

132
00:07:25,360 --> 00:07:28,360
Speaker 1: You're listening to The Fork Report with Nil Sevadra on

133
00:07:28,480 --> 00:07:34,720
Speaker 1: demand from KFI AM six forty.

134
00:07:33,520 --> 00:07:37,400
Speaker 2: Right now, we are talking with chef Brad Pros, longtime

135
00:07:37,400 --> 00:07:42,760
Speaker 2: professional recipe developer, food writer, culinary photographer. Latest book coming

136
00:07:42,760 --> 00:07:45,080
Speaker 2: out in March on the twenty first. You can preorder

137
00:07:45,160 --> 00:07:49,040
Speaker 2: it now at the Amazon. If you've never heard of

138
00:07:49,040 --> 00:07:53,800
Speaker 2: the Amazon, just walk outside top Stranger and they'll explain,

139
00:07:54,360 --> 00:07:57,440
Speaker 2: Epic barbecue Sandwiches is what you want to pre order.

140
00:07:58,040 --> 00:08:02,840
Speaker 2: And this basically is Brad's love for barbecue, over the

141
00:08:02,840 --> 00:08:07,520
Speaker 2: top sandwiches, smoke, sauce, flavor, all those things all in one.

142
00:08:08,360 --> 00:08:11,680
Speaker 2: We're chatting with him now. So, Brad, you were talking about,

143
00:08:11,960 --> 00:08:13,960
Speaker 2: you know, so you don't have to grill every day,

144
00:08:14,040 --> 00:08:17,720
Speaker 2: which you know, I know you you're an East Coaster, right.

145
00:08:18,720 --> 00:08:21,480
Speaker 3: No, I'm actually in Phoenix, so I'm oh, yeah, that's not.

146
00:08:21,720 --> 00:08:23,920
Speaker 2: Sorry, Yeah, you're a you're not far here.

147
00:08:24,080 --> 00:08:26,360
Speaker 3: Yeah I was.

148
00:08:27,680 --> 00:08:29,480
Speaker 2: Usually when I'm talking to somebody on the phone, they

149
00:08:29,480 --> 00:08:33,600
Speaker 2: tend to be from the East Coast. But you know,

150
00:08:34,120 --> 00:08:38,280
Speaker 2: so you can't complain because you're basically the same as

151
00:08:38,320 --> 00:08:42,280
Speaker 2: we are here in southern California. Hotter, but you could

152
00:08:42,280 --> 00:08:45,280
Speaker 2: barbecue year round for the most part, except the Mont.

153
00:08:47,000 --> 00:08:49,720
Speaker 3: It's seventy degrees right now, And I feel bad because

154
00:08:49,760 --> 00:08:52,760
Speaker 3: my family in Michigan. I think it's like, oh, negative

155
00:08:52,760 --> 00:08:55,160
Speaker 3: aid or something as a low Yeah.

156
00:08:55,160 --> 00:09:00,200
Speaker 2: Man, they're in Missisical right now. Yeah, no kiddings. So

157
00:09:00,520 --> 00:09:03,520
Speaker 2: you know, my brother, I'll go visit him. He's got

158
00:09:03,559 --> 00:09:06,160
Speaker 2: a place in New York. And I looked out one time,

159
00:09:06,240 --> 00:09:08,640
Speaker 2: you know, because they're all high there in Manhattan, oh

160
00:09:08,720 --> 00:09:10,800
Speaker 2: down looking over all the other buildings, so you can

161
00:09:10,840 --> 00:09:13,880
Speaker 2: see their so called backyards or they're you know, the

162
00:09:13,920 --> 00:09:16,079
Speaker 2: area that they hang out on the top of the building.

163
00:09:16,760 --> 00:09:21,920
Speaker 2: And I saw nary a barbecue and I looked at him.

164
00:09:21,960 --> 00:09:24,960
Speaker 2: I go, that's the saddest view I've ever seen. And

165
00:09:25,000 --> 00:09:26,920
Speaker 2: he goes when they come out when it's warm, and

166
00:09:26,960 --> 00:09:30,960
Speaker 2: I'm like, yeah, that's sad. So you say, on Sundays,

167
00:09:31,000 --> 00:09:33,920
Speaker 2: maybe you go out and you do some prep, you

168
00:09:34,000 --> 00:09:37,640
Speaker 2: do some cooking. So are you talking about for the week?

169
00:09:37,640 --> 00:09:40,040
Speaker 2: Are you talking about reheating some of the stuff that

170
00:09:40,080 --> 00:09:43,240
Speaker 2: you've grilled, and if so, what is your technique for

171
00:09:43,360 --> 00:09:46,240
Speaker 2: reheating some of the things if you're doing food prep

172
00:09:46,280 --> 00:09:47,960
Speaker 2: for a couple of dishes during the week.

173
00:09:49,320 --> 00:09:51,800
Speaker 3: Yeah, So it definitely depends on what you're going to

174
00:09:51,840 --> 00:09:53,800
Speaker 3: be making. But I will say that most of the

175
00:09:53,840 --> 00:09:56,880
Speaker 3: time when I'm doing meal prep, I'll cook like one

176
00:09:57,080 --> 00:10:01,440
Speaker 3: or two proteins. Let's just say, you know, smoke chicken

177
00:10:01,520 --> 00:10:05,560
Speaker 3: is an example. I'll get a couple of chickens, shred

178
00:10:05,559 --> 00:10:08,319
Speaker 3: them up or you know, keep them, you know, in pieces,

179
00:10:08,679 --> 00:10:10,320
Speaker 3: and a lot of times if I'm going to i'll

180
00:10:10,400 --> 00:10:14,680
Speaker 3: vacuum seal them if I aside from you know, one

181
00:10:14,760 --> 00:10:17,120
Speaker 3: or two portions that I know, we'll eat on Monday

182
00:10:17,200 --> 00:10:21,960
Speaker 3: or Tuesday, because life happens. That's the funny thing, you know,

183
00:10:22,000 --> 00:10:25,240
Speaker 3: when people do this folk cooking is a forget that

184
00:10:25,320 --> 00:10:29,160
Speaker 3: life happens and your plans will change. So nothing sucks

185
00:10:29,200 --> 00:10:33,120
Speaker 3: more than you spend all this time doing barbecue and

186
00:10:33,160 --> 00:10:35,400
Speaker 3: you can't actually eat the food that you prep. So

187
00:10:35,600 --> 00:10:40,160
Speaker 3: vacuum ceiling is so critical because it not only keeps

188
00:10:40,160 --> 00:10:44,080
Speaker 3: it fresh for up to maybe ten fourteen days in

189
00:10:44,120 --> 00:10:47,480
Speaker 3: the fridge, months in the freezer, and then all you

190
00:10:47,559 --> 00:10:50,680
Speaker 3: have to do, especially if it's something like shredded me,

191
00:10:51,440 --> 00:10:53,840
Speaker 3: you can keep it simple. Get a pot of some

192
00:10:53,920 --> 00:10:58,120
Speaker 3: boiling water, almost boiling water, and drop the little bag

193
00:10:58,160 --> 00:11:00,240
Speaker 3: in there for a few minutes. It'll warm it up.

194
00:11:00,280 --> 00:11:03,240
Speaker 3: It's not going to compromise the quality of the barbecue

195
00:11:03,840 --> 00:11:06,480
Speaker 3: and you just open it up and it's it's ready

196
00:11:06,480 --> 00:11:09,840
Speaker 3: to go. That's the kind of stuff that we do often.

197
00:11:11,400 --> 00:11:16,840
Speaker 3: If if I do like wings or chicken drumsticks, you know,

198
00:11:16,920 --> 00:11:20,400
Speaker 3: I'll throw those on a baking sheet when they're done

199
00:11:20,480 --> 00:11:23,839
Speaker 3: cooking and pop it in the freezer and then I'll

200
00:11:23,920 --> 00:11:27,640
Speaker 3: vacuum seal them from there so that they separate easy.

201
00:11:27,800 --> 00:11:30,360
Speaker 3: And yeah, the same thing, except for you can cook

202
00:11:30,400 --> 00:11:32,120
Speaker 3: them and they heat them up in the air fror

203
00:11:32,200 --> 00:11:37,080
Speaker 3: from frozen like fourteen minutes maybe at three sixty five,

204
00:11:37,200 --> 00:11:40,880
Speaker 3: three seventy five, you know, like they're ready to go,

205
00:11:41,120 --> 00:11:41,719
Speaker 3: so you.

206
00:11:41,679 --> 00:11:42,560
Speaker 2: Know, had a air fryer.

207
00:11:42,720 --> 00:11:44,040
Speaker 3: It's a magic life.

208
00:11:44,240 --> 00:11:48,480
Speaker 2: Yeah, you and I just had church because I believe

209
00:11:49,320 --> 00:11:52,439
Speaker 2: on all that stuff. There's nothing worse than pulling out

210
00:11:52,520 --> 00:11:55,400
Speaker 2: Let's say I have a steak that's been in the freezer,

211
00:11:55,480 --> 00:11:58,600
Speaker 2: vacuum seal that I take it out and put it

212
00:11:58,600 --> 00:12:02,960
Speaker 2: in the fridge to full to grill, and like you said,

213
00:12:03,040 --> 00:12:07,920
Speaker 2: life happens, and there's nothing worse than those things sort

214
00:12:07,920 --> 00:12:10,960
Speaker 2: of prep. There's a lot of proteins that are great

215
00:12:11,000 --> 00:12:14,760
Speaker 2: that way. The bath that you talked about, whether you're

216
00:12:14,760 --> 00:12:17,800
Speaker 2: doing a CUV in a controlled environment, or you just

217
00:12:17,880 --> 00:12:21,240
Speaker 2: heat it up. I love the back the bag method.

218
00:12:21,760 --> 00:12:26,720
Speaker 2: Make sure that you're vacuum ceiling with boil safe bags

219
00:12:26,720 --> 00:12:31,199
Speaker 2: and stuff like that. But they even make reusable bags

220
00:12:31,240 --> 00:12:33,800
Speaker 2: that you can sealed. All kinds of stuff out there that.

221
00:12:34,000 --> 00:12:37,959
Speaker 3: There's so there's so many options, and it's really affordable.

222
00:12:38,080 --> 00:12:40,920
Speaker 3: I mean you can go get those, you know, thirty

223
00:12:40,960 --> 00:12:44,640
Speaker 3: five to fifty dollars like food savers now. And while

224
00:12:44,679 --> 00:12:47,200
Speaker 3: they might be not be like top of the line

225
00:12:47,280 --> 00:12:51,520
Speaker 3: couple hundred dollars, you know, vacuum chambers, sure they're going

226
00:12:51,600 --> 00:12:54,360
Speaker 3: to do just great. I lived off of them for years,

227
00:12:54,400 --> 00:12:56,880
Speaker 3: so I mean they're they're phenomenal. And you can write

228
00:12:56,880 --> 00:12:58,920
Speaker 3: the dates so you can write on the bags. I

229
00:12:58,960 --> 00:13:01,360
Speaker 3: do that all the time, make sure I'm not pulling

230
00:13:01,440 --> 00:13:04,480
Speaker 3: something out that's too spicy for the kids, you know.

231
00:13:04,640 --> 00:13:07,800
Speaker 3: But you know when meat goes on sale. But just

232
00:13:07,880 --> 00:13:09,840
Speaker 3: the other day, I was at Costco and they had

233
00:13:10,040 --> 00:13:13,040
Speaker 3: a whole chickens for ninety nine cents a pound. I

234
00:13:13,080 --> 00:13:19,160
Speaker 3: bought four and split them and cooked them and we

235
00:13:19,280 --> 00:13:23,440
Speaker 3: ended up with almost like eleven twelve pounds of meat shredded.

236
00:13:24,080 --> 00:13:27,600
Speaker 3: So I can split that up and I've got chicken

237
00:13:27,760 --> 00:13:31,960
Speaker 3: for a long time, you know. So that's that's how,

238
00:13:32,120 --> 00:13:36,119
Speaker 3: that's how we and that meal prep really did inspire

239
00:13:36,480 --> 00:13:40,360
Speaker 3: a lot of the reasons why this barbecue sandwich book

240
00:13:40,360 --> 00:13:44,280
Speaker 3: that I just wrote that's coming out in March. You know,

241
00:13:44,600 --> 00:13:47,960
Speaker 3: it inspired that because it's like, how can you get creative?

242
00:13:48,559 --> 00:13:50,880
Speaker 3: You know, now that you pull this smoke chicken out there,

243
00:13:51,320 --> 00:13:54,760
Speaker 3: it's very unlikely that everybody's gonna want to just put

244
00:13:54,760 --> 00:13:56,839
Speaker 3: barbecue sauce on it and slap it on the boon

245
00:13:57,160 --> 00:13:57,840
Speaker 3: every time.

246
00:13:58,000 --> 00:14:00,440
Speaker 2: Hey, Brad, you know we're up against It's the top

247
00:14:00,480 --> 00:14:02,280
Speaker 2: of the hour. Can I have you hang on for

248
00:14:02,320 --> 00:14:03,040
Speaker 2: another segment?

249
00:14:04,679 --> 00:14:04,880
Speaker 3: Yeah?

250
00:14:04,920 --> 00:14:06,640
Speaker 2: Stick around, brother, I have some more questions for you.

251
00:14:06,720 --> 00:14:10,400
Speaker 2: I'm enjoying the conversation, so stick around. Brad Prose is

252
00:14:10,520 --> 00:14:13,600
Speaker 2: my guest. His newest book comes out on the twenty

253
00:14:13,640 --> 00:14:19,240
Speaker 2: first of March, Epic Barbecue Sandwiches. Epic Barbecue Sandwiches. I

254
00:14:19,240 --> 00:14:21,880
Speaker 2: feel we've only scratched the surface, so we'll talk some

255
00:14:21,920 --> 00:14:24,120
Speaker 2: more when we come back. You can pre order it

256
00:14:24,160 --> 00:14:30,320
Speaker 2: now on Amazon. Brad Prose pro Se, Epic Barbecue Sandwiches.

257
00:14:32,440 --> 00:14:35,440
Speaker 1: You're listening to The Fork Report with Nil Savedra on

258
00:14:35,560 --> 00:14:38,000
Speaker 1: demand from KFI AM six forty.

259
00:14:39,720 --> 00:14:43,520
Speaker 2: Right now we're talking with Brad Prose. He's longtime professional

260
00:14:43,560 --> 00:14:48,960
Speaker 2: recipe developer, a food writer, photographer. His latest cookbook coming

261
00:14:49,000 --> 00:14:51,880
Speaker 2: out in March. You can pre order it now at

262
00:14:51,920 --> 00:14:56,520
Speaker 2: Amazon Epic Barbecue Sandwiches, and he just shares his love

263
00:14:56,520 --> 00:15:00,560
Speaker 2: of barbecue and over the top sandwiches and smoke, flavor

264
00:15:00,640 --> 00:15:04,040
Speaker 2: and sauce and all those things. So we were talking

265
00:15:04,040 --> 00:15:06,320
Speaker 2: about reheating a little bit. We covered that, but I

266
00:15:06,400 --> 00:15:10,760
Speaker 2: want to Yeah, I love the concept of recipe developer,

267
00:15:11,520 --> 00:15:13,320
Speaker 2: and I think it's one of the things that us

268
00:15:13,440 --> 00:15:17,640
Speaker 2: lay people who love to cook. It's one of those

269
00:15:17,640 --> 00:15:22,239
Speaker 2: things that wrapping your brain around it can be difficult.

270
00:15:22,320 --> 00:15:28,200
Speaker 2: So how how do you start developing a recipe?

271
00:15:28,480 --> 00:15:31,520
Speaker 3: I think it really comes down to limits. I think

272
00:15:31,560 --> 00:15:35,200
Speaker 3: that's actually the biggest key. There's a joke in our

273
00:15:35,240 --> 00:15:39,000
Speaker 3: industry if if people can go to Walmart and get

274
00:15:39,040 --> 00:15:43,680
Speaker 3: all the ingredients, you're probably going to have a successful recipe.

275
00:15:43,880 --> 00:15:48,800
Speaker 3: You know, we're not trying to recreate restaurant quality recipes,

276
00:15:49,800 --> 00:15:53,520
Speaker 3: which is extreme. Steps make it accessible. Yeah, that's probably

277
00:15:53,560 --> 00:15:57,400
Speaker 3: the biggest key is just doing that. But from there,

278
00:15:57,440 --> 00:16:01,120
Speaker 3: it's really just understanding flavor profile at work. It comes

279
00:16:01,160 --> 00:16:06,000
Speaker 3: with experience, just having that balance of sweet, spicy, salty,

280
00:16:06,400 --> 00:16:11,680
Speaker 3: you know, all of those flavors and textures. And let

281
00:16:11,680 --> 00:16:14,960
Speaker 3: me tell you, I thought this sandwich cookbook was going

282
00:16:15,000 --> 00:16:16,960
Speaker 3: to be a breeze when I signed up, because I'm like,

283
00:16:17,040 --> 00:16:20,280
Speaker 3: oh man, it's sandwiches. I got this. I'll tell you what.

284
00:16:21,360 --> 00:16:23,240
Speaker 3: It was way harder than I thought, but it was

285
00:16:23,320 --> 00:16:24,720
Speaker 3: so so much fun.

286
00:16:25,240 --> 00:16:28,360
Speaker 2: So what comes to mind. I'm just gonna throw out

287
00:16:28,400 --> 00:16:32,320
Speaker 2: a couple of proteins to you, And when I throw

288
00:16:32,360 --> 00:16:36,200
Speaker 2: them out, what comes to mind? Spice wise or that

289
00:16:36,360 --> 00:16:40,640
Speaker 2: you think pairs well? If I say pork loin.

290
00:16:42,560 --> 00:16:45,400
Speaker 3: Oh, pork loin, I mean so many. I grew up

291
00:16:45,800 --> 00:16:50,280
Speaker 3: Mexican food. We used to braise it with green chilies

292
00:16:50,320 --> 00:16:54,200
Speaker 3: all the time. I would say that's probably the easiest one.

293
00:16:54,240 --> 00:16:59,520
Speaker 3: But also Asian profiles doing sweetened sice, sweet and spicy pork,

294
00:17:00,080 --> 00:17:03,480
Speaker 3: you could easily do Korean flavors on there as well.

295
00:17:03,920 --> 00:17:07,200
Speaker 3: Pair it with some pineapple, you can get some Hawaiian flavors.

296
00:17:08,320 --> 00:17:11,960
Speaker 3: It's it's just a blank canvas really.

297
00:17:12,240 --> 00:17:16,320
Speaker 2: And your your wife's family's from Chiuoha, right, she's a Latina.

298
00:17:16,440 --> 00:17:18,400
Speaker 3: Yeah, yeah, so that's cool.

299
00:17:18,440 --> 00:17:23,520
Speaker 2: So did you Did you have a love for Mexican

300
00:17:23,560 --> 00:17:26,720
Speaker 2: food and those flavor profiles before you guys met or

301
00:17:26,760 --> 00:17:28,280
Speaker 2: was that something you talk afterwards.

302
00:17:29,200 --> 00:17:32,520
Speaker 3: No. I grew up here in Phoenix, so I was

303
00:17:32,560 --> 00:17:37,159
Speaker 3: always surrounded by it. My dad did hobby cooking, so

304
00:17:37,240 --> 00:17:40,240
Speaker 3: he wasn't serious about it, but he would go sometimes

305
00:17:40,240 --> 00:17:43,680
Speaker 3: so like New Mexico or California and like take small

306
00:17:43,720 --> 00:17:46,919
Speaker 3: cooking classes and come back and like learn with some

307
00:17:47,000 --> 00:17:49,320
Speaker 3: new ingredients. So I was exposed to you know, blue

308
00:17:49,320 --> 00:17:51,760
Speaker 3: corn and has chilis and stuff like that when I

309
00:17:51,800 --> 00:17:56,760
Speaker 3: was a kid, which was real fun. So I was

310
00:17:56,920 --> 00:17:59,720
Speaker 3: I already had an enchilada sauce recipe by the time

311
00:18:00,119 --> 00:18:04,119
Speaker 3: my wife, so her family was very skeptical, just so

312
00:18:04,240 --> 00:18:08,160
Speaker 3: you know, I had to definitely cook my way into

313
00:18:08,200 --> 00:18:11,320
Speaker 3: the family. That was that was challenging.

314
00:18:11,840 --> 00:18:15,600
Speaker 2: Wow, that's that's awesome. I mean, yeah, that is that

315
00:18:15,760 --> 00:18:18,760
Speaker 2: is a big deal. I you know, my father, God

316
00:18:18,800 --> 00:18:23,080
Speaker 2: rest his soul. I was born here in Hullarry in California,

317
00:18:23,200 --> 00:18:27,399
Speaker 2: but his my grandparents, his parents were here on a

318
00:18:27,440 --> 00:18:32,200
Speaker 2: working visa. They were from Juanawato. So my mom got

319
00:18:32,200 --> 00:18:36,719
Speaker 2: bless her spent time with you know aunts and my

320
00:18:37,040 --> 00:18:42,399
Speaker 2: grandmother and got that stuff down as well. Yeah, and

321
00:18:42,520 --> 00:18:44,440
Speaker 2: that's it. That's what the beauty is of. One of

322
00:18:44,480 --> 00:18:46,160
Speaker 2: the reason why we do this show is talk about

323
00:18:46,160 --> 00:18:49,600
Speaker 2: the other cultures. Now when you talk about hatch chilis

324
00:18:49,600 --> 00:18:52,400
Speaker 2: because they come around and we have them all over

325
00:18:52,440 --> 00:18:55,199
Speaker 2: the place here and people are roasting them in the

326
00:18:55,359 --> 00:18:58,080
Speaker 2: you know, the front of your better grocers and things

327
00:18:58,119 --> 00:19:03,359
Speaker 2: like that. What give me your insights to the profile

328
00:19:03,400 --> 00:19:05,480
Speaker 2: of a hatch chili and why they stand out to

329
00:19:05,520 --> 00:19:07,000
Speaker 2: you as an ingredient.

330
00:19:07,760 --> 00:19:10,600
Speaker 3: Well, and for your listeners being in California, I would

331
00:19:10,640 --> 00:19:13,480
Speaker 3: say it's the closest to Anaheim. But it has one

332
00:19:14,040 --> 00:19:18,719
Speaker 3: really unique flavor profile that just no other chili has,

333
00:19:18,760 --> 00:19:21,960
Speaker 3: and it's after it's roasted and you peel the skin off,

334
00:19:22,000 --> 00:19:25,440
Speaker 3: and that's when it has its best flavor because it's

335
00:19:25,440 --> 00:19:30,400
Speaker 3: almost as if it's like buttery. It's really weird. It's

336
00:19:30,560 --> 00:19:38,120
Speaker 3: just it's got the savory, smooth, silky, buttery flavor that

337
00:19:38,440 --> 00:19:41,480
Speaker 3: I just can't explain. And it doesn't matter how many

338
00:19:41,520 --> 00:19:44,120
Speaker 3: chilies I've had in my life, it's the only one

339
00:19:44,160 --> 00:19:46,800
Speaker 3: that really has that. It still has really good heat,

340
00:19:47,080 --> 00:19:50,360
Speaker 3: it's a nice warming heat. There's different kinds of hatch

341
00:19:50,480 --> 00:19:53,880
Speaker 3: chilies that have mild to really hot, but it's that

342
00:19:54,200 --> 00:19:58,240
Speaker 3: unique buttery flavor that just really comes through and makes

343
00:19:58,280 --> 00:20:00,960
Speaker 3: everything that you use it with just super rich.

344
00:20:01,760 --> 00:20:05,000
Speaker 2: That's an excellent description. I appreciate that. All right, So

345
00:20:05,160 --> 00:20:07,560
Speaker 2: we again are up against the clock. You want to

346
00:20:07,560 --> 00:20:11,919
Speaker 2: give out socials and information so that people can follow

347
00:20:11,960 --> 00:20:14,800
Speaker 2: you or connect with you on social media. Of course.

348
00:20:15,280 --> 00:20:18,560
Speaker 2: Also the book, the book that we have been talking

349
00:20:18,640 --> 00:20:21,120
Speaker 2: about comes out in March, but you can pre order

350
00:20:21,160 --> 00:20:26,240
Speaker 2: it now on Amazon. Epic Barbecue Sandwiches by Brad Prose.

351
00:20:26,480 --> 00:20:30,840
Speaker 2: Epic Barbecue Sandwiches by Brad Prose. And where can they

352
00:20:30,840 --> 00:20:31,520
Speaker 2: find you, Brad?

353
00:20:32,760 --> 00:20:37,119
Speaker 3: They can find me anywhere using Chili's and Smoke c H.

354
00:20:37,359 --> 00:20:42,800
Speaker 3: I l e s Chili's and Smoke and I'm on YouTube, Instagram,

355
00:20:42,920 --> 00:20:47,960
Speaker 3: chilisansmoke dot Com, hundreds of free recipes, lots of tutorial

356
00:20:48,080 --> 00:20:51,600
Speaker 3: videos and if you message me, I'll respond. I love

357
00:20:51,680 --> 00:20:52,879
Speaker 3: to chat and help people.

358
00:20:53,320 --> 00:20:55,200
Speaker 2: I think we've all picked up on that. It's been

359
00:20:55,240 --> 00:20:58,760
Speaker 2: a real pleasure. And as we get close to the

360
00:20:58,840 --> 00:21:02,160
Speaker 2: launch of the book in March, come on, come back

361
00:21:02,200 --> 00:21:05,360
Speaker 2: on and let's talk again and make sure people remember

362
00:21:05,440 --> 00:21:07,760
Speaker 2: and know how to get it. You just have that

363
00:21:07,880 --> 00:21:10,960
Speaker 2: great energy of food people that I love talking with.

364
00:21:11,040 --> 00:21:12,920
Speaker 2: So I appreciate you taking the time.

365
00:21:12,960 --> 00:21:13,240
Speaker 3: My man.

366
00:21:13,320 --> 00:21:14,440
Speaker 2: It's been a lot of fun.

367
00:21:14,440 --> 00:21:17,280
Speaker 3: Thanks for having me, no super fun. Appreciate you.

368
00:21:17,480 --> 00:21:20,840
Speaker 2: Thanks, brother, we'll talk again, of course. That is Brad Prose,

369
00:21:21,000 --> 00:21:25,160
Speaker 2: log time, professional, recipe developer, food writer, culinary photographer and

370
00:21:25,680 --> 00:21:29,480
Speaker 2: his new book coming out in March, Epic Barbecue Sandwiches

371
00:21:29,600 --> 00:21:31,200
Speaker 2: by Brad Prose.

372
00:21:32,240 --> 00:21:35,239
Speaker 1: You're listening to The Fork Report with Nil Savedra on

373
00:21:35,320 --> 00:21:40,440
Speaker 1: demand from KFI AM six forty