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Speaker 1: Hey, it's neilsa Adri. You're listening to kfi EM six

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Speaker 1: forty the four Report on demand on the iHeartRadio app. Hey,

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Speaker 1: miss Kayla, Yes, mister Neil, did I tell you back

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Speaker 1: back around Thanksgiving? I totally gave up leftovers? Did you really?

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Speaker 2: Yeah?

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Speaker 1: Yeah? Cut cold turkey. Oh I see what you did there?

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Speaker 1: Did you creative?

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Speaker 2: Yeah?

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Speaker 1: But I'm doing it in January? All right, Well, Mario,

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Speaker 1: save me. Let's starts. Let me teach you had it.

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Speaker 1: Let me teach you who had it, Adam Marr Nathan,

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Speaker 1: let me teach you who had it. It's a columnarage.

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Speaker 1: Let me teach you about it.

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Speaker 2: Let me teach you about baby Bye.

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Speaker 1: Six forty live everywhere on the iHeartRadio app. Good Saturday

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Speaker 1: afternoon to you, Nil Savedra here with the Fork Report.

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Speaker 1: I am your friendly neighborhood folk reporter. This is a

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Speaker 1: sanctuary to get away from the news, the heaviness of it.

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Speaker 2: Man.

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Speaker 1: I know a lot of frustrations anger, rightly so in

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Speaker 1: much of the case, and we choose to take this

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Speaker 1: time to kind of give our brain, our heart, our

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Speaker 1: frustrations a little a little respite, if you will, to

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Speaker 1: just celebrate food the people that make it, the culture

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Speaker 1: behind it, and the magic of food. I mean, it's

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Speaker 1: just there's something about eating something. My wife, my wife

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Speaker 1: Tracy as a saying if you don't like something and

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Speaker 1: I love this, she goes, that's not for me. Shouldn't

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Speaker 1: say that's bad. She doesn't make fun of anybody else

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Speaker 1: that enjoys it. She says, that's not for me. And

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Speaker 1: that's how I like to do this show. Like if

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Speaker 1: I tell you about something, you know, who am I

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Speaker 1: to say it's good or not good. I'll tell you

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Speaker 1: if something just seems awful, but it's not for me.

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Speaker 1: But there is stuff that we can come together and

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Speaker 1: unite about and that is all kinds of fun different

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Speaker 1: foods out there. So, speaking of leftovers, I wanted to

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Speaker 1: talk about leftovers for a minute. There is you know,

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Speaker 1: there are some folks that will not eat leftovers. Our

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Speaker 1: buddy mo Kelly has talked about this before that he

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Speaker 1: does not like leftovers. And there you know, there's fear

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Speaker 1: in anything if you don't if you don't put it

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Speaker 1: away properly and time lean, you don't reheat it time ly.

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Speaker 1: But there's some things soups, stews other than lasagna, Italian

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Speaker 1: food that just get better, and people ask me. I

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Speaker 1: think Tim Conway Junior, who is coming up at five

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Speaker 1: with the crest report by the way he wants asked me.

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Speaker 1: He goes, why why is like Chinese food better the

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Speaker 1: next day? And oftentimes it's because anything that has complexity

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Speaker 1: of flavor or very layered flavors continues to marry, they blend,

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Speaker 1: they come together in a way that makes them even

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Speaker 1: better later that time. Most lasagna is not made fresh.

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Speaker 1: Fresh lazagna slides off itself. It's hot, and it just

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Speaker 1: kind of it spreads all over the place. So most

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Speaker 1: often it's made ahead and reheated for your enjoyment. That

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Speaker 1: kid that builds its body up and its structure up,

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Speaker 1: and I'm already. So you might even think that you

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Speaker 1: don't like leftovers, but it depends how you describe a

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Speaker 1: leftover or how you define it rather to know, you

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Speaker 1: know what kind of deal it is, because there's many

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Speaker 1: things that taste better afterwards. So things that you're having

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Speaker 1: in a restaurant may be held over, maybe something that

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Speaker 1: by the definition of making, they made it the day

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Speaker 1: before or something like that. So if that's the definition

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Speaker 1: of the leftover, to you then you may have bigger issues.

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Speaker 1: So this is about what I wanted to talk about

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Speaker 1: for Technique of the Week this week is reheating food

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Speaker 1: because I get questions about this all the time. So,

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Speaker 1: just like cooking in general, there are dry methods of

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Speaker 1: cooking and there are wet methods of cooking. So if

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Speaker 1: you're doing a stew, that's obviously a wet cooking. If

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Speaker 1: you're doing a braiz, that's kind of a combination because

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Speaker 1: it's higher heat with a kind of like part roasting

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Speaker 1: apart wet cooking because you've got that liquid in there

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Speaker 1: and you're going between the two. There is something that

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Speaker 1: we have in our house that everybody has called a microwave.

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Speaker 1: Fancy you could say micro There's a chef who what's

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Speaker 1: her name that calls it micro lave. Beautiful woman. I'm

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Speaker 1: forgetting what her name is. Anyways, she always goes put

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Speaker 1: it didn't micro uh in uh. You know restaurant play scenarios,

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Speaker 1: they joke and call it chef mic. Can you have

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Speaker 1: chef mic warm that up? And things like that. But

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Speaker 1: a microwave, believe it or not, is a dehydrator. So

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Speaker 1: when you put bread in there and and it's just

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Speaker 1: warm it up for a couple of seconds. You go, oh,

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Speaker 1: this is great. Well, if you leave it for a

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Speaker 1: minute afterwards, it's going to start hardening because you actually

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Speaker 1: created steam by the microwaves hitting the bread and knocking

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Speaker 1: around the water molecules created steam made it soft, but

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Speaker 1: also that steam ended up creating evaporation and then it's

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Speaker 1: going to be dry in the corners. So reheating is

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Speaker 1: an art unto itself. It is not just making something hot.

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Speaker 1: Because pasta, you still want it to be soft, you

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Speaker 1: still want it to be have that lovely texture to it.

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Speaker 1: The thing with pasta is it starts to absorb the

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Speaker 1: liquid from the sauce. So if you mix your pasta

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Speaker 1: with your sauce and then you go to heat it

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Speaker 1: the next day, if you do it in the microwave,

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Speaker 1: it's going to dry it out even more. So there

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Speaker 1: is a you know, a so called hack, but really

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Speaker 1: this is just a simple principle of reheating or cooking

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Speaker 1: at all. When you cook vegetables, one of the best

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Speaker 1: ways to cook them is with steam. It's a great

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Speaker 1: way to do that. And you know where's a great

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Speaker 1: way to do that in your microwave. So reheating vegetables

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Speaker 1: in a microwave can be great. You put a little

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Speaker 1: saranne wrap over them or plastic wrap, and you put

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Speaker 1: them in and you zap them. You you don't have

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Speaker 1: to microwave things, and if it's going to take one minute,

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Speaker 1: you don't have to do one minute as a whole.

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Speaker 1: Do twenty seconds, check it, mix it up, do another

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Speaker 1: twenty seconds. Whatever it is. If you're steaming them from fresh, yeah,

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Speaker 1: you can go and you can say, I'm going to

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Speaker 1: put this in there for a minute, little water in there,

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Speaker 1: little butter in your salt and pepper, and they're going

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Speaker 1: to be perfect. Chefs will tell you it's a great

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Speaker 1: way to use the microwave. However, some things don't like

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Speaker 1: being reheated in the microwave because they dry it out.

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Speaker 1: So that's where steam itself comes in. And this is

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Speaker 1: something that is popping up all over the places. People

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Speaker 1: are learning that to heat up leftovers microwave free is

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Speaker 1: to steam them. And if you get a hearty enough

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Speaker 1: plate and you put it on something, so let's say

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Speaker 1: you get a pot and then you put like the

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Speaker 1: lid of a bass jar. You know the kind of

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Speaker 1: people do a jarring and fermentation and things like that.

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Speaker 1: And you put that lid there. It's about it's not

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Speaker 1: quite an inch, maybe three fourths of an inch, and

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Speaker 1: then you put a plate of pasta or rice and

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Speaker 1: then you fill water around it where it just it

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Speaker 1: doesn't go up over the plate, but just kisses the

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Speaker 1: bottom of that plate. And you get a medium simmer there.

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Speaker 1: You put a lid on and starts to steam. It's

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Speaker 1: gonna steam that plate of pasta. It's gonna steam that

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Speaker 1: plate of rice and veggies beautifully. Now that plate's going

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Speaker 1: to be hot, and the steam's going to be hot,

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Speaker 1: but it's going to do it beautifully. When we come back,

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Speaker 1: I'll tell you some more ways how to heat up

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Speaker 1: leftover is it make them and a couple of tricks

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Speaker 1: to make them feel fresh and new to you. It's

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Speaker 1: the Fork Report on Neil Savedra KFIM six.

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Speaker 2: You're listening to the Fork Report with Neil Savedra on

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Speaker 2: demand from KFI AM six.

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Speaker 1: Forty AM six forty. Neil Savedra, your hostess with the

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Speaker 1: most is here happy to be with you for three

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Speaker 1: hours from two to five every Saturday, celebrating food. Uh

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Speaker 1: don't forget. You've got Tim Conway Junior with the Crust

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Speaker 1: Report coming up after the program here at five, and

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Speaker 1: then at six o'clock you will have Tiffany Hobbes, and

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Speaker 1: then after that Michael Monks. What plays after that is

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Speaker 1: that it's not Coast, is it? Or Nori George Nory,

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Speaker 1: that's not let me love resonsion history. Thank you. I

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Speaker 1: was gonna say, I enjoy it, but it's not done

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Speaker 1: out of here. But you can listen to all that goodness.

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Speaker 1: What I'm saying is go nowhere. And then you've got

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Speaker 1: a great lineup tomorrow as well, so you don't need

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Speaker 1: to go anywhere. Are you still working with Chris? Yeah,

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Speaker 1: that's my guy. Yeah, I'm not going anywhere. I love Chris.

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Speaker 1: He's one of your guys. I got a lot of guys,

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Speaker 1: that's what I hear. Yeah, but I'm walk right into that. Well,

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Speaker 1: please say hello to the man. I don't get to

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Speaker 1: see him much or talk to him, but I think

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Speaker 1: he's a very smart guy and funny. He truly is amazing.

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Speaker 1: You don't always get both already, So back to the

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Speaker 1: Fork Report, shall we go. I've been enjoying like I

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Speaker 1: haven't really been enjoying weekends around here. No, the lineup's

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Speaker 1: really good.

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Speaker 3: I think that they got it right.

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Speaker 1: Yeah, I gotta tell you I I have a hard

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Speaker 1: time turning. You know. If I didn't have to come

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Speaker 1: on after him, I'd wish that Rich went longer. He's

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Speaker 1: really good. I was enjoying the hell out of him today.

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Speaker 1: He's a nice good AnyWho, KFI rocks? What is it?

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Speaker 1: KFI is cool? The others drool? Or is that what rules?

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Speaker 3: Rules?

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Speaker 1: If I rules, the other's drool? So so food? What

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Speaker 1: who's talking about? Oh we're talking about food. Yes, technique

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Speaker 1: of the week. We're talking about reheating leftovers pizza. All right,

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Speaker 1: let's talk about pizza fir minute. Because pizza is a

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Speaker 1: difficult one to reheat, are there ways to do it? Absolutely?

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Speaker 1: There are ways to reheat pizza. One of the ways

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Speaker 1: that I heat pizza now is in a toaster oven. Now.

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Speaker 1: I'm a huge fan of toaster ovens for a couple

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Speaker 1: of reasons. They don't take up a whole lot of

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Speaker 1: real estate space. They take up some, but rather than

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Speaker 1: having just a toaster, having a toaster oven gives you

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Speaker 1: options like making snacks or doing things on a smaller

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Speaker 1: level and not heating up my entire kitchen to make

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Speaker 1: something in the oven, you know, when it's not end mass.

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Speaker 1: But also it's a great way to reheat. So the

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Speaker 1: method I use for reheating pizza currently is to put

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Speaker 1: it on a small pizza pan. I have both, you know,

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Speaker 1: the small like twelve inch ones, and then we have

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Speaker 1: the larger ones as well, but a little twelve inch

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Speaker 1: pizza pan I put it on. Sometimes I put it

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Speaker 1: on a little bit of foil there, and I put

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Speaker 1: it at anywhere between three point fifteen four hundred, and

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Speaker 1: it takes time to warm up. So what I do

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Speaker 1: if I'm pulling the pizza out of the fridge directly,

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Speaker 1: I put that slice directly on that cookie sheet or

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Speaker 1: pizza pan. I put it into the cold toaster oven,

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Speaker 1: and at three point fifty or four hundred, I put

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Speaker 1: five minutes on the clock and then I press it

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Speaker 1: to heat up. And as it's heating up, it is

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Speaker 1: kind of taking the chill off the pizza, so that

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Speaker 1: by the time it is up to temp, then it's

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Speaker 1: just heating it, crisping it up, melting the cheese again

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Speaker 1: and those types of things. And I find that works better. Now,

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Speaker 1: can you do it in the microwave? Yes, I think

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Speaker 1: that it's a misnomer that you can't reheats it in

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Speaker 1: the microwave. But the biggest problem people have with the

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Speaker 1: microwave they try and heat it up all at once.

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Speaker 1: Don't do that. Hit it for thirteen seconds, Hit it

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Speaker 1: for twenty seconds, a little bit at a time to

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Speaker 1: get it completely heated. That's going to do better than

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Speaker 1: if you try and do it for a minute at

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Speaker 1: a time, because that's going to dehydrate the pizza. So yeah,

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Speaker 1: if you do it in little bursts, you can reheat

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Speaker 1: pizza in there, and I reheat other things that way too.

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Speaker 1: In the microwave. Little bursts mix it, little bursts mix

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Speaker 1: it otherwise. The way the waves are the wavelength of

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Speaker 1: a microwave is I think it's just under five inches,

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Speaker 1: so I'll pause for the idiots listening. So the microwave

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Speaker 1: is just under five inches and it bounces around inside there,

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Speaker 1: and the whole point of the way it's built is

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Speaker 1: to bounce around. That's why you have the grid in

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Speaker 1: the front so it doesn't come out the glass bounce

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Speaker 1: around and it hits it multiple times, and that heats up.

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Speaker 1: That agitates the water in the food and that creates

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Speaker 1: the heat in there. So if you do it a

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Speaker 1: little bursts at a time, it doesn't hyper heat up,

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Speaker 1: and that hyper heating up is what dehydrates the food.

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Speaker 1: Another way of heating pizza, which is one of the

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Speaker 1: things people heat up the most. I don't know what

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Speaker 1: leftover pizza is, but people have tails of it. Another

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Speaker 1: way is to put it on a cast iron skillet

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Speaker 1: and put a lid over it, and that will heat

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Speaker 1: and crisp the bottom, and the lid will help melt

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Speaker 1: the cheese on top. Another quick tip for anything, whether

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Speaker 1: it's soups, whether it stews, whether it's rice, whether it's

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Speaker 1: ating these things. To judge it up, you put a

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Speaker 1: little lolive oil or maybe a flavor oil in there,

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Speaker 1: maybe tiny tiny bit of acid like a squeeze of

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Speaker 1: lemon or a tiny bit of vinegar or something, and

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Speaker 1: some fresh herbs. The little fresh herbs just put on

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Speaker 1: top will spruce it up and make it feel fresh again.

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Speaker 1: All right, more to come stick around some people we

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Speaker 1: want to introduce you to, so go know where.

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Speaker 2: You're listening to The Fork Report with Nil Sevedra on

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Speaker 2: Demand from KFI AM six forty.

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Speaker 1: Hey everybody, it's the Fork Report, all things food, beveraging beyond.

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Speaker 1: We get three hours count them three, two to five

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Speaker 1: every Saturday to cut out the crud, the heaviness of news, politics,

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Speaker 1: all that stuff and focus on food. Celebrate it, the

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Speaker 1: culture behind it, the people that make it. Cooking at home,

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Speaker 1: going out to eat, everything in between, a good cocktail

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Speaker 1: if that's your jam, whatever it is, that's what we

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Speaker 1: celebrate on Saturdays, and today is no different. So thanks

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Speaker 1: for hanging out. We just did Technique of the Week

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Speaker 1: talking about reheating leftovers. There is a right way and

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Speaker 1: a wrong way to do it. You can go back

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Speaker 1: and listen to that in the podcast when it's posted

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Speaker 1: later on today. Right now, we want to introduce you

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Speaker 1: to someone who's got a book coming out. I believe

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Speaker 1: it's coming out in March, and this is the first

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Speaker 1: time this gentleman has been on with us, so we're

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Speaker 1: thrilled to have him. I want to introduce to you, Brad.

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Speaker 1: Is it pros Yes, sir, very good. Well, welcome, a

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Speaker 1: long time a professional RUSCPE developer. We're going to talk

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Speaker 1: about that food writer, culinary photographer. We're going to talk

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Speaker 1: about that too, But he's got a new book coming

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Speaker 1: out in March, Epic Barbecue Sandwiches, And you have a

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Speaker 1: massive love for barbecue. Tell it start with that, Brad.

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Speaker 1: What got you interested in food in the first place.

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Speaker 3: I mean, it was probably stems mostly from cooking for

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Speaker 3: my friends in college. I had a townhouse, my friends

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Speaker 3: didn't know how to cook. I started doing it on

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Speaker 3: my own and just got really into it, and they

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Speaker 3: would bring over me and uh, I'd cook it for

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Speaker 3: them for all their meal prep. And I got really

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Speaker 3: good at it really quickly, so kind of started to

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Speaker 3: expand from there. And years later when I met my wife,

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Speaker 3: she was a vegetarian at the time.

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Speaker 1: I loved how by the way she was well the lines,

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Speaker 1: Oh yeah, she's not anymore.

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Speaker 3: But I had to learn how to cook for her,

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Speaker 3: and that, really, to be honest, that probably pushed my

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Speaker 3: cooking skills to the limit because I had no idea

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Speaker 3: what I was doing. So it was the best best

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Speaker 3: way to have education. Have a hungry girlfriend that doesn't

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Speaker 3: eat me.

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Speaker 1: Well, brother, you and I could be brothers in that

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Speaker 1: sense because I married a woman who's vegetarian as well.

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Speaker 1: Since she was a tiny little one. Her mom tells me, So, yeah,

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Speaker 1: I had to go, well, you cheese, right, and then

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Speaker 1: then she couldn't eat cheese, and then that went And

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Speaker 1: so I get it, you know, for the people you love.

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Speaker 1: First of all, I can understand why you were popular

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Speaker 1: in college. My town home where I cooked them meat?

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Speaker 1: Did he did any your your male friends accidentally tell

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Speaker 1: you they love you. It's like, uh, I got a

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Speaker 1: town house.

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Speaker 3: Although I part part of my idea was, you know,

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Speaker 3: I would always take some for myself too. You know.

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Speaker 3: That was kind of the like, look, i'll cook it

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Speaker 3: for you, but I'm keeping some of it.

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Speaker 1: So that was my task. Oh I love it. That's

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Speaker 1: like Daddy tacks in my house. Anything that's eaten and left,

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Speaker 1: I get to uh, I get to get a little piece.

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Speaker 1: So you start start cooking, you what was the the

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Speaker 1: call of the wild and barbecue for you? What was

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Speaker 1: it that said, get your meat is on and learn

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Speaker 1: about spices, learn about combinations that really bring out the

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Speaker 1: flavor of the protein.

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Speaker 3: I think that's actually two different answers. The short one

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Speaker 3: is the barbecue was easy for meal prep. You could

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Speaker 3: cook a lot of food and use that food throughout

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Speaker 3: the week and that was kind of that's always been

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Speaker 3: my mantra, and I even use that in the cookbook

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Speaker 3: through a lot of the recipes. Is kind of training

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Speaker 3: people how to be the weekend warrior, you know, so

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Speaker 3: you don't have to be at the.

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Speaker 1: Grill every day.

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Speaker 3: And that really helped me when I was meal prepping

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Speaker 3: at that time. The other answer about all the spices

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Speaker 3: and flavors and stuff, I'm not embarrassed to say I

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Speaker 3: was really inspired by the original Iron Chef TV show

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Speaker 3: that was in Japanese with the subtitles well, yeah, they

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Speaker 3: well what they did it was so magical is that

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Speaker 3: they take one ingredient and then they'd have to cook

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Speaker 3: it as many different ways as possible and present like

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Speaker 3: four or five different dishes with a secret ingredient. And

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Speaker 3: what it taught me was it's like, well, man, I

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Speaker 3: go to the grocery store, I'm like, I see carrots,

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Speaker 3: Like I know one way to cook them, how about

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Speaker 3: I try five ways to cook them? So I try

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Speaker 3: to do that to learn the ingredient better. And I

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Speaker 3: just kept going with that, and I would do that

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Speaker 3: with vegetables are way harder than me, so I would

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Speaker 3: I would do that with as many of the vegetables

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Speaker 3: as I enjoyed, and it really taught me more about

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Speaker 3: techniques and flavor combos on you know, figuring out what

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Speaker 3: tastes goods.

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Speaker 1: Yeah, things like if you use coconut oil well sautain tail,

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Speaker 1: it's easier to slide into the trash. I can't.

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Speaker 3: I can't. I mean, honestly, that definitely found like a trash.

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Speaker 2: Meal, though, I can't.

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Speaker 1: We love our vegans. I kid, a kid speaking about that.

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Speaker 1: You were saying about My guess right now is Brad Pros,

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Speaker 1: lifetime professional recipe developer and food writer and photographer, and

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Speaker 1: he's got a new book coming out in March.

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Speaker 3: What's the date on that, March twenty first, it's Epic

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Speaker 3: Barbecue Sandwiches.

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Speaker 1: Epic Barbecue Sandwiches. So you can pre order it now,

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Speaker 1: I'm assuming.

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Speaker 3: Yes, sir, on Amazon right now.

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Speaker 1: It's ready, ex excellent, excellent, excellent. I went ahead and

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Speaker 1: did that myself, so Paul, thank you. No, I'm looking

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Speaker 1: forward to it, and I'm.

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Speaker 3: Not even joking. I did actually put the meal that

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Speaker 3: sealed the deal and converted my wife to barbecue full time.

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Speaker 3: I put that recipe in there, which was it's a

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Speaker 3: brisket mGy melt because we were really into Korean food

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Speaker 3: for when you know, the Korean ingredients were more readily available,

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Speaker 3: you know, ten fifteen years ago in grocery stores. That's

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Speaker 3: when they were first starting to hit the shelves. So

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Speaker 3: I was experimenting a lot with that, and I found

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Speaker 3: out that you put brisket with some Kim she and

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Speaker 3: some goachu jong mayo and some cheese between bread, and

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Speaker 3: oh my god, it's just like a savory bomb.

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Speaker 1: It's so good. Wow, that sounds fantastic. We come back.

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Speaker 1: I want to tell you said something about kind of

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Speaker 1: the prepping for the week, like food prep or doing it.

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Speaker 1: I want to talk to you because we talked about

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Speaker 1: this earlier about reheating things, because I'm sure you have

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Speaker 1: some tips. Then we'll get into some other stuff about

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Speaker 1: the new book Epic Barbecue Sandwiches you can pre order

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Speaker 1: now in Amazon, written by my guest. Right now, Brad Prose,

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Speaker 1: So go know where we'll be back.

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Speaker 2: You're listening to the Fork Report with Nil Sevadra on

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Speaker 2: demand from KFI AM six forty.

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Speaker 1: Right now, we are talking with chef Brad Pros, longtime

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Speaker 1: professional recipe developer, food writer, culinary photographer. Latest book coming

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Speaker 1: out in March on the twenty first. You can pre

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Speaker 1: order it now at the Amazon. If you've never heard

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Speaker 1: of the Amazon, just walk outside top stranger and they'll explain,

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Speaker 1: epic barbecue sandwiches is what you want to pre order.

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Speaker 1: And this basically is Brad's love for barbecue, over the

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Speaker 1: top sandwiches, smoke, sauce, flavor, all those things all in one.

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Speaker 1: We're chatting with him now. So, Brad, you were talking about,

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Speaker 1: you know, so you don't have to grill every day,

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Speaker 1: which you know, I know you're an East Coaster, right.

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Speaker 3: No, I'm actually in Phoenix, so yeah, that's not.

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Speaker 1: Sorry, Yeah, your Arizona. You're not far here. I was

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Speaker 1: usually when I'm talking to somebody on the phone, they

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Speaker 1: tend to be from the East Coast. But you know,

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Speaker 1: so you can't complain because you're basically the same as

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Speaker 1: we are here in southern California. Hotter, but you could

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Speaker 1: barbecue year round for the most part.

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Speaker 3: Except I mean it's it's seventy degrees right now, and

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Speaker 3: I feel bad because my family in Michigan. I think

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Speaker 3: it's like, oh, negative aid or something is a low man.

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Speaker 1: They're in Missisical right now. Yeah, so you know my brother,

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Speaker 1: I'll go visit him. He's got a place in New York.

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Speaker 1: And I looked out one time, you know, because they're

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Speaker 1: all high there in Manhattan, oh down looking over all

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Speaker 1: the other buildings, so you can see their so called

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Speaker 1: backyards or they're you know, the area that they hang

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Speaker 1: out on the top of the building. And I saw

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Speaker 1: nary a barbecue and I looked at him. I go,

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Speaker 1: that's the saddest view I've ever seen. And he goes

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Speaker 1: when they come out when it's warm, and I'm like, yeah,

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Speaker 1: that's sad. So you say on Sunday's movie, you go

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Speaker 1: out and you you do some prep, you do some cooking.

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Speaker 1: So are you talking about for the week or are

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Speaker 1: you talking about reheating some of the stuff that you've grilled,

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Speaker 1: And if so, what is your technique for reheating some

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Speaker 1: of the things. If if you're doing food prep for

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Speaker 1: a couple of dishes during the week.

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Speaker 3: Yeah, so it definitely depends on what you're going to

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Speaker 3: be making. But I will say that most of the

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Speaker 3: time when I'm doing meal prep, I'll cook like one

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Speaker 3: or two proteins let's just say, you know, smoke chicken

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Speaker 3: is an example. I'll get a couple of chickens, shred

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Speaker 3: them up or you know, keep them, you know, in pieces,

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Speaker 3: and a lot of times if I'm going to I'll

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Speaker 3: vacuum seal them if I aside from you know, one

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Speaker 3: or two portions that I know, we'll eat on Monday

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00:25:32,040 --> 00:25:36,800
Speaker 3: or Tuesday, because life happens. That's the funny thing, you know,

430
00:25:36,840 --> 00:25:40,040
Speaker 3: when people do this folk cooking is a forget that

431
00:25:40,119 --> 00:25:44,000
Speaker 3: life happens and your plans will change. So nothing sucks

432
00:25:44,040 --> 00:25:47,919
Speaker 3: more than you spend all the time doing barbecue and

433
00:25:48,000 --> 00:25:50,159
Speaker 3: you can't actually eat the food that you prep So

434
00:25:50,400 --> 00:25:54,920
Speaker 3: vacuum ceiling is so critical because it not only keeps

435
00:25:55,000 --> 00:25:58,879
Speaker 3: it fresh for up to maybe ten fourteen days in

436
00:25:58,960 --> 00:26:02,520
Speaker 3: the fridge, in the freezer, and then all you have

437
00:26:02,600 --> 00:26:06,320
Speaker 3: to do, especially if it's something like shredded me, you

438
00:26:06,359 --> 00:26:07,320
Speaker 3: can keep it simple.

439
00:26:07,680 --> 00:26:08,520
Speaker 1: Get a pot of.

440
00:26:08,560 --> 00:26:12,680
Speaker 3: Some boiling water, almost boiling water, and drop the little

441
00:26:12,720 --> 00:26:14,080
Speaker 3: bag in there for a few minutes.

442
00:26:14,160 --> 00:26:15,040
Speaker 1: It'll warm it up.

443
00:26:15,080 --> 00:26:18,040
Speaker 3: It's not going to compromise the quality of the barbecue,

444
00:26:18,680 --> 00:26:21,280
Speaker 3: and you just open it up and it's it's ready

445
00:26:21,320 --> 00:26:24,680
Speaker 3: to go. That's the kind of stuff that we do often.

446
00:26:26,240 --> 00:26:31,679
Speaker 3: If if I do like wings or chicken drumsticks, you know,

447
00:26:31,720 --> 00:26:35,280
Speaker 3: I'll throw those on a baking sheet when they're done

448
00:26:35,320 --> 00:26:38,680
Speaker 3: cooking and pop it in the freezer and then I'll

449
00:26:38,760 --> 00:26:42,480
Speaker 3: vacuum seal them from there so that they separate easy

450
00:26:42,600 --> 00:26:45,359
Speaker 3: and the same thing except for you can cook them

451
00:26:45,359 --> 00:26:47,159
Speaker 3: and they heat them up in the air fier from

452
00:26:47,240 --> 00:26:52,240
Speaker 3: frozen like fifteen minutes maybe at three sixty five, three

453
00:26:52,320 --> 00:26:56,000
Speaker 3: seventy five, you know, like they're ready to go. So

454
00:26:56,400 --> 00:26:58,880
Speaker 3: you know, a life.

455
00:26:59,080 --> 00:27:03,280
Speaker 1: Yeah, you and I just had church because I believe

456
00:27:04,160 --> 00:27:07,280
Speaker 1: on all that stuff. There's nothing worse than pulling out.

457
00:27:07,359 --> 00:27:09,800
Speaker 1: Let's say I have a steak that's been in the

458
00:27:09,800 --> 00:27:13,320
Speaker 1: freezer vacuum sealed that I take it out and put

459
00:27:13,320 --> 00:27:17,359
Speaker 1: it in the fridge, the thought to grill, and like

460
00:27:17,400 --> 00:27:22,160
Speaker 1: you said, life happens, and there's nothing worse than those

461
00:27:22,200 --> 00:27:25,119
Speaker 1: things sort of prep. There's a lot of proteins that

462
00:27:25,160 --> 00:27:29,119
Speaker 1: are great that way. The bath that you talked about,

463
00:27:29,119 --> 00:27:32,240
Speaker 1: whether you're doing a CUV in a controlled environment or

464
00:27:32,280 --> 00:27:35,280
Speaker 1: you just heat it up. I love the back the

465
00:27:35,400 --> 00:27:39,560
Speaker 1: bag method. Make sure that you're vacuum sealing with boil

466
00:27:39,720 --> 00:27:43,680
Speaker 1: safe bags and stuff like that. But they even make

467
00:27:43,760 --> 00:27:48,480
Speaker 1: reusable bags that you can sealed all kinds of stuff out.

468
00:27:48,320 --> 00:27:51,680
Speaker 3: There that there's so there's so many options, and it's

469
00:27:51,760 --> 00:27:55,200
Speaker 3: really affordable. I mean you can go get those, you know,

470
00:27:55,359 --> 00:27:59,199
Speaker 3: thirty five to fifty dollars like food savers now. And

471
00:27:59,240 --> 00:28:01,639
Speaker 3: while they might be not be like top of the

472
00:28:01,720 --> 00:28:06,520
Speaker 3: line couple hundred dollars, you know, vacuum chambers, they're gonna

473
00:28:06,560 --> 00:28:09,200
Speaker 3: do just great. I lived off from them for years,

474
00:28:09,240 --> 00:28:11,720
Speaker 3: so I mean they're they're phenomenal. And you can write

475
00:28:11,720 --> 00:28:13,879
Speaker 3: the dates you can write on the bags. I do

476
00:28:13,960 --> 00:28:16,600
Speaker 3: that all the time, make sure I'm not pulling something

477
00:28:16,640 --> 00:28:19,560
Speaker 3: out that's too spicy for the kids, you know. But

478
00:28:20,280 --> 00:28:22,760
Speaker 3: you know when meat goes on sale. But just the

479
00:28:22,840 --> 00:28:25,640
Speaker 3: other day, I was at Costco and they had whole

480
00:28:25,760 --> 00:28:28,680
Speaker 3: chickens for ninety nine cents a pound. I bought four,

481
00:28:29,560 --> 00:28:34,320
Speaker 3: and I split them and cooked them, and we ended

482
00:28:34,400 --> 00:28:38,280
Speaker 3: up with almost like eleven twelve pounds of meat shredded.

483
00:28:38,880 --> 00:28:42,360
Speaker 3: So I can split that up and I've got chicken

484
00:28:42,600 --> 00:28:46,800
Speaker 3: for a long time, you know. So that's that's how

485
00:28:46,920 --> 00:28:50,959
Speaker 3: that's how we and that meal prep really did inspire

486
00:28:51,320 --> 00:28:55,160
Speaker 3: a lot of the reasons why this barbecue sandwich book

487
00:28:55,200 --> 00:28:59,120
Speaker 3: that I just wrote that's coming out in March. You know,

488
00:28:59,400 --> 00:29:02,760
Speaker 3: it inspired because it's like, how can you get creative?

489
00:29:03,400 --> 00:29:05,680
Speaker 3: You know, now that you pull the smoke chicken out there,

490
00:29:06,160 --> 00:29:09,560
Speaker 3: it's very unlikely that everybody's gonna want to just put

491
00:29:09,600 --> 00:29:11,800
Speaker 3: barbecue sauce on it to slap it on the bomb

492
00:29:12,000 --> 00:29:12,680
Speaker 3: every time.

493
00:29:12,800 --> 00:29:15,360
Speaker 1: Hey, Brad, you know we're up against the top of

494
00:29:15,400 --> 00:29:17,880
Speaker 1: the hour. Can I have you hang on for another segment?

495
00:29:18,960 --> 00:29:19,280
Speaker 3: Yeah?

496
00:29:19,520 --> 00:29:21,480
Speaker 1: Yeah, stick around, brother, I have some more questions for you.

497
00:29:21,520 --> 00:29:24,840
Speaker 1: I'm and join the conversation, So stick around. Brad Pros

498
00:29:25,120 --> 00:29:28,080
Speaker 1: is my guest. His newest book comes out on the

499
00:29:28,080 --> 00:29:33,800
Speaker 1: twenty first of March, Epic Barbecue Sandwiches. Epic Barbecue Sandwiches.

500
00:29:33,960 --> 00:29:36,560
Speaker 1: I feel we've only scratched the surface, so we'll talk

501
00:29:36,600 --> 00:29:38,800
Speaker 1: some more when we come back. You can pre order

502
00:29:38,840 --> 00:29:43,560
Speaker 1: it now on Amazon. Brad Pros p R O s E.

503
00:29:43,560 --> 00:29:47,480
Speaker 1: Epic Barbecue Sandwiches. This is KFI heard everywhere on the

504
00:29:47,520 --> 00:29:52,040
Speaker 1: iHeartRadio app. You've been listening to the Fork Report. You

505
00:29:52,080 --> 00:29:54,800
Speaker 1: can always hear us live on KFI AM six forty

506
00:29:54,920 --> 00:29:58,520
Speaker 1: two to five pm on Saturday and anytime on demand

507
00:29:58,760 --> 00:30:00,160
Speaker 1: on the iHeartRadio app Yes,