1 00:00:00,240 --> 00:00:02,000 Speaker 1: I am your well fed host, Neil Savader. 2 00:00:02,080 --> 00:00:02,840 Speaker 2: How do you do? 3 00:00:03,480 --> 00:00:05,760 Speaker 1: Thanks for hanging out with us today. Of course the 4 00:00:05,800 --> 00:00:10,960 Speaker 1: minute it hits November first, we are in full cooking, 5 00:00:11,280 --> 00:00:16,439 Speaker 1: banking you, cocktails, wines, the things that make this time 6 00:00:16,480 --> 00:00:21,040 Speaker 1: of the year wonderful, eating, breaking bread, coming together with family. 7 00:00:22,000 --> 00:00:26,320 Speaker 1: So we are, you know, eyeballs up to our eyeballs 8 00:00:26,320 --> 00:00:29,440 Speaker 1: in that right now, and we're starting out big. Got 9 00:00:29,480 --> 00:00:34,640 Speaker 1: my buddy Wing Lamb here from of course Wahoo's Fish Tacos. 10 00:00:34,640 --> 00:00:37,760 Speaker 1: But he's also going to be with us coming up 11 00:00:38,360 --> 00:00:41,640 Speaker 1: next Saturday, a week from today at our thanksgrilling. And 12 00:00:41,680 --> 00:00:43,120 Speaker 1: you brought someone with you, and I'd like you to 13 00:00:43,120 --> 00:00:44,280 Speaker 1: introduce Okay. 14 00:00:44,200 --> 00:00:48,239 Speaker 2: Longtime friend of mine here high school. Wow right, but 15 00:00:48,280 --> 00:00:50,800 Speaker 2: he's about ten years younger though John will look a 16 00:00:50,840 --> 00:00:54,960 Speaker 2: lot better way back for water polo player, life card 17 00:00:55,040 --> 00:00:59,200 Speaker 2: the whole nine yards. And he was driving a year 18 00:00:59,240 --> 00:01:01,240 Speaker 2: ago when we were in the see on Laguna Hills 19 00:01:01,640 --> 00:01:03,600 Speaker 2: and he goes, there's no way wing is actually in 20 00:01:03,680 --> 00:01:06,120 Speaker 2: logo of hills. So he pulls off the freeway and 21 00:01:06,160 --> 00:01:06,720 Speaker 2: there we are. 22 00:01:07,000 --> 00:01:09,000 Speaker 3: Yeah, oh my god, we roped him in. 23 00:01:09,200 --> 00:01:11,800 Speaker 2: Now this year he's going to be grilling alongside of me. 24 00:01:12,040 --> 00:01:14,080 Speaker 4: Oh, that's great, And I made the mistake of saying 25 00:01:14,360 --> 00:01:15,960 Speaker 4: I'm got free time. 26 00:01:16,000 --> 00:01:18,600 Speaker 3: Do you need any help? It's it really has done. 27 00:01:18,440 --> 00:01:22,560 Speaker 1: Great event though. It's a great event and just having 28 00:01:24,600 --> 00:01:27,920 Speaker 1: you know, all these people come out and taste the food. 29 00:01:28,000 --> 00:01:31,640 Speaker 1: They have their wild fork foods, and it blows people's 30 00:01:31,680 --> 00:01:35,959 Speaker 1: minds when they learn about the new freezing technology which 31 00:01:36,080 --> 00:01:39,279 Speaker 1: keeps it. You know, the word fresh has a different 32 00:01:39,360 --> 00:01:41,880 Speaker 1: meaning now. So it's going to be a good time. 33 00:01:41,880 --> 00:01:45,040 Speaker 1: What do you bring into to the event. 34 00:01:45,080 --> 00:01:48,400 Speaker 2: Besides our grill, everything else is going to be provided by. 35 00:01:48,240 --> 00:01:49,640 Speaker 1: Them, right, Oh, that's awesome. 36 00:01:49,760 --> 00:01:54,040 Speaker 2: So we got some pekanya because again I'm only Brazilian 37 00:01:54,160 --> 00:01:57,320 Speaker 2: Chinese cook, so I know that John loves to grill 38 00:01:57,400 --> 00:02:00,120 Speaker 2: this thing here, right, and then we can't have any 39 00:02:00,320 --> 00:02:03,160 Speaker 2: besides fish, So I know they got some flounder right there. 40 00:02:03,560 --> 00:02:06,040 Speaker 2: And guess what they have all the seasoning right there. 41 00:02:06,400 --> 00:02:09,600 Speaker 1: Their seasoning is fantastic. All their food is very well 42 00:02:09,639 --> 00:02:11,360 Speaker 1: thought out. And then one of the cool things is 43 00:02:11,400 --> 00:02:15,040 Speaker 1: you can get stuff that you can't get in other places, 44 00:02:15,160 --> 00:02:17,919 Speaker 1: or that certainly you can't go out to a grocery 45 00:02:17,919 --> 00:02:19,200 Speaker 1: store grab and come home. 46 00:02:19,720 --> 00:02:22,359 Speaker 4: They have pork, try tip, They have frish and fishes 47 00:02:22,400 --> 00:02:25,519 Speaker 4: that are exotic that you can't find at any local 48 00:02:25,560 --> 00:02:27,280 Speaker 4: butchery in anywhere in Orange County. 49 00:02:27,280 --> 00:02:28,200 Speaker 3: And I've been to all of them. 50 00:02:28,280 --> 00:02:30,200 Speaker 1: Yeah, I mean too obviously, That's one of the things 51 00:02:30,280 --> 00:02:32,200 Speaker 1: I love doing in checking them out. And I tip 52 00:02:32,280 --> 00:02:34,920 Speaker 1: my hat to our local butchers. I mean, I know 53 00:02:35,040 --> 00:02:38,400 Speaker 1: many of them on first name basis. They've become family 54 00:02:38,480 --> 00:02:44,400 Speaker 1: to me. But I have been a huge lover of 55 00:02:44,680 --> 00:02:48,200 Speaker 1: this technology because of the it cuts down on waste. Yes, 56 00:02:49,080 --> 00:02:54,200 Speaker 1: you can now have two hundred plus different cuts of 57 00:02:55,040 --> 00:02:58,280 Speaker 1: just beef alone that's not going to go to waste 58 00:02:58,600 --> 00:03:02,080 Speaker 1: because it's we're going to lose anything in its current state. 59 00:03:02,600 --> 00:03:06,640 Speaker 1: So I'm very excited about our partnership with Wild Fork. John, 60 00:03:06,680 --> 00:03:09,920 Speaker 1: what's your what's your jam? If you have you know 61 00:03:10,120 --> 00:03:12,560 Speaker 1: the president company. I know that you like that cut 62 00:03:12,639 --> 00:03:16,639 Speaker 1: right there in front of you. But what's what's your 63 00:03:16,680 --> 00:03:17,920 Speaker 1: go to when you're grilling? 64 00:03:18,520 --> 00:03:18,680 Speaker 4: Oh? 65 00:03:18,720 --> 00:03:20,919 Speaker 3: My go to for grilling. I am tri tip, Try tip, 66 00:03:21,000 --> 00:03:22,720 Speaker 3: try tip. There's no doubt I get it too. 67 00:03:23,160 --> 00:03:24,960 Speaker 4: If you can get the red o coming out of 68 00:03:24,960 --> 00:03:27,160 Speaker 4: Santa Maria, whether it's down here in LA but if 69 00:03:27,200 --> 00:03:29,120 Speaker 4: you can source that, that is the best way of 70 00:03:29,160 --> 00:03:31,720 Speaker 4: doing a try tip and then cook it forty five 71 00:03:31,720 --> 00:03:33,680 Speaker 4: minutes on high heat and then let it rest. 72 00:03:33,919 --> 00:03:36,000 Speaker 3: The only thing is about resting, resting, resting. 73 00:03:36,840 --> 00:03:40,240 Speaker 1: Yeah, I hit a specific So I have through my 74 00:03:40,360 --> 00:03:44,200 Speaker 1: studies and experimentation found whatever your temp is in the 75 00:03:44,240 --> 00:03:47,240 Speaker 1: center that you're bringing it up to your medium rare 76 00:03:47,320 --> 00:03:50,880 Speaker 1: and one thirty five or whatever one thirty you that 77 00:03:51,160 --> 00:03:53,400 Speaker 1: I don't cut it until that center goes back to 78 00:03:53,480 --> 00:03:55,800 Speaker 1: one twenty. When it goes down to one twenty, I 79 00:03:55,840 --> 00:04:01,920 Speaker 1: know it is rested, scientifically rested, because every cut's different 80 00:04:01,960 --> 00:04:04,920 Speaker 1: in wait, so it's gonna have a different time. And 81 00:04:05,000 --> 00:04:07,320 Speaker 1: to me, you don't have to time it. You just 82 00:04:07,600 --> 00:04:09,640 Speaker 1: that where you wanted it to come up to temp, 83 00:04:10,000 --> 00:04:12,960 Speaker 1: you let it get back down to one twenty. 84 00:04:12,680 --> 00:04:15,440 Speaker 3: And personally I pull it one twenty seven. 85 00:04:15,560 --> 00:04:17,400 Speaker 4: I wrap it, I put it into like an igloo 86 00:04:17,440 --> 00:04:19,280 Speaker 4: or any type of ice chest, even a YETI would 87 00:04:19,279 --> 00:04:22,040 Speaker 4: work and just let the temperature come down fifteen twenty 88 00:04:22,080 --> 00:04:24,520 Speaker 4: minutes until you hit that your one twenty. I'm more 89 00:04:24,560 --> 00:04:27,400 Speaker 4: of a one twenty three. Nonetheless, you keep that moist. 90 00:04:27,760 --> 00:04:30,080 Speaker 4: But the tri tip cut has a bite for everybody. 91 00:04:30,080 --> 00:04:31,840 Speaker 4: From the small side, you get a little bit more 92 00:04:31,880 --> 00:04:33,719 Speaker 4: well done to the where you have to make the 93 00:04:33,760 --> 00:04:36,000 Speaker 4: turn and the cut and then your medium rare and 94 00:04:36,040 --> 00:04:37,240 Speaker 4: it is fantastic. 95 00:04:37,520 --> 00:04:39,760 Speaker 1: I love that. So you're you're pulling it and doing 96 00:04:39,839 --> 00:04:42,040 Speaker 1: kind of a Texas style wrap with it, like a 97 00:04:42,200 --> 00:04:43,680 Speaker 1: what do they call that, a one two three or whatever. 98 00:04:43,839 --> 00:04:45,920 Speaker 1: You wrap it up, put it in the cooler, and 99 00:04:45,960 --> 00:04:50,320 Speaker 1: you're so at one twenty seven. It's gonna probably in 100 00:04:50,360 --> 00:04:52,400 Speaker 1: that situation, go up five degrees. 101 00:04:52,560 --> 00:04:54,720 Speaker 4: You're gonna hit your one thirty five and then you're 102 00:04:54,760 --> 00:04:57,080 Speaker 4: going to back down to one twenty three ish. 103 00:04:57,200 --> 00:04:59,440 Speaker 2: For I love. 104 00:05:00,000 --> 00:05:00,520 Speaker 3: I love that's all. 105 00:05:00,520 --> 00:05:02,840 Speaker 4: You know, all pepper and garlic and red oak that 106 00:05:03,040 --> 00:05:05,920 Speaker 4: is red wine and red oak, and try to so much. 107 00:05:06,760 --> 00:05:13,360 Speaker 1: You know, the folks out there, the sharps, they're out 108 00:05:13,400 --> 00:05:16,880 Speaker 1: there in Orange County with you know, the oac woodshed 109 00:05:16,920 --> 00:05:19,000 Speaker 1: and all that stuff. So that's where you get the 110 00:05:19,040 --> 00:05:19,760 Speaker 1: good stuff man. 111 00:05:19,960 --> 00:05:20,520 Speaker 3: And the butchery. 112 00:05:20,760 --> 00:05:22,920 Speaker 1: Oh and the butcher. Yeah, good friends at the butcher. Yes, 113 00:05:23,000 --> 00:05:26,320 Speaker 1: of course, we love the guys at the butchery. Absolutely, 114 00:05:26,720 --> 00:05:29,240 Speaker 1: but there were very lucky to have people that are 115 00:05:29,279 --> 00:05:34,000 Speaker 1: bringing in those harder to find woods and you know, 116 00:05:34,560 --> 00:05:37,880 Speaker 1: your post oak and things like that stuff. But red 117 00:05:37,920 --> 00:05:43,000 Speaker 1: oak and what is one of my pecan. 118 00:05:43,880 --> 00:05:44,120 Speaker 3: Yeah. 119 00:05:44,279 --> 00:05:47,000 Speaker 4: So I'm a big fan of pecan, especially on your 120 00:05:47,040 --> 00:05:49,120 Speaker 4: whiter meat. So your poultry is your port. I love 121 00:05:49,200 --> 00:05:49,560 Speaker 4: the pecan. 122 00:05:49,680 --> 00:05:51,360 Speaker 3: It adds a slight hit a sweetness, but you get 123 00:05:51,360 --> 00:05:52,520 Speaker 3: the smokiness at the same time. 124 00:05:52,720 --> 00:05:55,120 Speaker 1: Oh, I love it. I love it because you know what, 125 00:05:55,279 --> 00:05:58,760 Speaker 1: we bitch and complained rightly so about all the taxes 126 00:05:58,839 --> 00:06:02,680 Speaker 1: we pay here in southern California. But that's the one 127 00:06:02,760 --> 00:06:06,880 Speaker 1: thing that I love is being able to grill damn 128 00:06:06,960 --> 00:06:07,720 Speaker 1: near year round. 129 00:06:08,200 --> 00:06:10,040 Speaker 3: And you're ravin days a week at my house. 130 00:06:10,160 --> 00:06:14,440 Speaker 4: Yeah, right, whether it's the smoker, the gas grill, the 131 00:06:14,560 --> 00:06:17,159 Speaker 4: Blackstone pizza oven that we got, it's always outside. 132 00:06:17,279 --> 00:06:19,559 Speaker 3: I have no idea why my wife cooks inside. 133 00:06:20,000 --> 00:06:22,360 Speaker 1: I visited my brother. He and his husband have not 134 00:06:22,520 --> 00:06:24,720 Speaker 1: only place at here, but they have one in New 135 00:06:24,800 --> 00:06:27,280 Speaker 1: York and another one there in Cape Cod. And I 136 00:06:27,400 --> 00:06:30,760 Speaker 1: told him I was at their place in Manhattan looking 137 00:06:30,880 --> 00:06:35,360 Speaker 1: out and I'm like, I don't see you look at 138 00:06:35,360 --> 00:06:37,120 Speaker 1: all the tops of the buildings and they all have 139 00:06:37,279 --> 00:06:40,640 Speaker 1: these places to lay out. Or I go there's no grills, 140 00:06:40,640 --> 00:06:43,080 Speaker 1: and he goes, it's not grilling season. I said, what's 141 00:06:43,160 --> 00:06:47,600 Speaker 1: grilling season? It's always grilling season. I love it. And 142 00:06:47,720 --> 00:06:50,000 Speaker 1: that's one of the things we talk about with Thinks 143 00:06:50,080 --> 00:06:53,360 Speaker 1: grilling is the fact that in southern California you can 144 00:06:53,520 --> 00:06:57,200 Speaker 1: grill from head to toe. Your appetizers, your entrees, your 145 00:06:57,240 --> 00:06:59,600 Speaker 1: desserts all on the grill. So when we come back, 146 00:06:59,640 --> 00:07:02,560 Speaker 1: we'll talk a little bit more about that. John and 147 00:07:02,640 --> 00:07:06,640 Speaker 1: Wing when we talking about Thanksgrilling next week, a week 148 00:07:06,720 --> 00:07:09,160 Speaker 1: from today, on the eighth, we're going to be out 149 00:07:09,200 --> 00:07:11,480 Speaker 1: there in Laguna Negal. We want you to come out 150 00:07:11,640 --> 00:07:14,480 Speaker 1: and hang out. A lot of stuff going on there 151 00:07:14,480 --> 00:07:17,800 Speaker 1: at Wildfork Foods. Their location there, Laguna ne Gal It's 152 00:07:17,880 --> 00:07:20,640 Speaker 1: on the corner of La Pause and Aliso Creek Road. 153 00:07:21,360 --> 00:07:25,640 Speaker 1: And last year my buddy Wing did me a solid 154 00:07:25,680 --> 00:07:27,040 Speaker 1: I said, Hey, can you come out and cook at 155 00:07:27,080 --> 00:07:28,840 Speaker 1: this thing and grill up? He's like, I'm there, and 156 00:07:29,000 --> 00:07:33,720 Speaker 1: of course he be friends everybody he knows. Now, he 157 00:07:33,840 --> 00:07:36,239 Speaker 1: and Marcia Green, my buddy there at Wild Work Foods, 158 00:07:36,280 --> 00:07:38,640 Speaker 1: are pals and they're working together on this one as well. 159 00:07:39,160 --> 00:07:43,200 Speaker 1: Mouth watering samples. You're talking about people that love to grill, 160 00:07:43,280 --> 00:07:46,720 Speaker 1: obviously and make great food, and they want to bring 161 00:07:46,840 --> 00:07:49,120 Speaker 1: that to your mouth so you can get some ideas 162 00:07:49,240 --> 00:07:53,360 Speaker 1: for Thanksgiving as well, So stick around. We'll be back 163 00:07:53,400 --> 00:07:56,320 Speaker 1: with Morco. Know where it's the Fork Report. I'm Neil 164 00:07:56,360 --> 00:07:58,080 Speaker 1: Savedra KFI. I'm six forty. 165 00:07:59,120 --> 00:08:02,080 Speaker 4: You're listening to The Fork Report with Nil Savedra on 166 00:08:02,240 --> 00:08:04,679 Speaker 4: demand from KFI AM six forty. 167 00:08:06,880 --> 00:08:11,720 Speaker 1: Happy Saturday after Dune to you. Happy November. I'm telling you, man, 168 00:08:11,840 --> 00:08:17,080 Speaker 1: we're boom right the day one of November. That means cooking, 169 00:08:17,360 --> 00:08:19,960 Speaker 1: baking all the great stuff from now into the end 170 00:08:20,000 --> 00:08:23,640 Speaker 1: of the year. As the weather hopefully changes a little 171 00:08:23,680 --> 00:08:25,840 Speaker 1: bit and you get into those cooler things. You get 172 00:08:25,880 --> 00:08:29,800 Speaker 1: into some warm, warmer cocktails, Hot Toddy or something like that, 173 00:08:30,440 --> 00:08:36,000 Speaker 1: Tom and Jerry, whatever you're into, and start enjoying the 174 00:08:36,120 --> 00:08:40,720 Speaker 1: weather with great food. You start craving not only great 175 00:08:41,120 --> 00:08:43,920 Speaker 1: soups or stews or things like that, but some really 176 00:08:44,040 --> 00:08:50,760 Speaker 1: hearty proteins, the great flavorful veggies that are in season 177 00:08:50,960 --> 00:08:53,440 Speaker 1: right now. All those things come together and that's why 178 00:08:53,600 --> 00:08:58,200 Speaker 1: we use this season to put together Thanksgrilling. So Thanks 179 00:08:58,240 --> 00:09:01,040 Speaker 1: Grilling is a week from today. Can join us on 180 00:09:01,160 --> 00:09:03,880 Speaker 1: the Fork Reporters. We broadcast live there at Wild Fork 181 00:09:03,960 --> 00:09:08,440 Speaker 1: Foods again the second annual at this location. November eighth 182 00:09:08,600 --> 00:09:12,880 Speaker 1: Wild Fork Foods location in Laguna Negal that's Lapase and 183 00:09:12,960 --> 00:09:15,319 Speaker 1: Aliso Creek Road. For all of you that always say 184 00:09:15,440 --> 00:09:19,280 Speaker 1: come on out to South OC, We're doing it. We'll 185 00:09:19,320 --> 00:09:21,040 Speaker 1: be out there. We'll have a good time. My buddy 186 00:09:21,040 --> 00:09:23,160 Speaker 1: Bill Handle is going to be coasting with me the 187 00:09:23,360 --> 00:09:26,520 Speaker 1: entire day. He's slumming it with the Fork Report. He's 188 00:09:26,559 --> 00:09:28,040 Speaker 1: a good friend to come out and to do that. 189 00:09:28,160 --> 00:09:31,080 Speaker 1: It's going to be great. Even our friends from Zelman's 190 00:09:31,120 --> 00:09:34,360 Speaker 1: coming out giving away some samples, so you'll have food samples. 191 00:09:35,280 --> 00:09:39,199 Speaker 1: They have so much great food there at Wildfork Foods. Chickens, seafood, 192 00:09:40,360 --> 00:09:43,280 Speaker 1: variety of sides, all kinds of great stuff will come out. 193 00:09:43,400 --> 00:09:45,600 Speaker 1: We'll have giveaways, we'll have things for you to eat. 194 00:09:46,320 --> 00:09:49,640 Speaker 1: You guys are putting together a special some giveaway baskets 195 00:09:49,679 --> 00:09:50,000 Speaker 1: as well. 196 00:09:50,040 --> 00:09:54,240 Speaker 2: Wing Oh yeah, So besides the amazing proteins, another schwag. 197 00:09:54,559 --> 00:09:56,560 Speaker 2: I grab my buddy John here, who works with an 198 00:09:56,559 --> 00:09:58,920 Speaker 2: amazing wine. You're up in the Central coast here, won't 199 00:09:58,920 --> 00:09:59,599 Speaker 2: you tell them about it? 200 00:10:00,000 --> 00:10:03,040 Speaker 4: So yeah, Since retiring, I've started working with Carhart Family 201 00:10:03,080 --> 00:10:04,600 Speaker 4: Wines and we're going to put together a couple of wines. 202 00:10:04,640 --> 00:10:06,920 Speaker 4: Are going to go with the pekanya and the fish takas, 203 00:10:06,960 --> 00:10:09,599 Speaker 4: trying to pair those up just nice. And it'll be 204 00:10:09,640 --> 00:10:11,679 Speaker 4: in a little gift basket along with other swag from 205 00:10:11,720 --> 00:10:13,560 Speaker 4: Wahoo's and some stuff from Wild Fork. 206 00:10:13,760 --> 00:10:16,880 Speaker 1: Well what law enforcement or firefighter? Wait? Who? Who? 207 00:10:17,400 --> 00:10:20,800 Speaker 4: Who retires at your age? Well take another guess what 208 00:10:20,960 --> 00:10:23,760 Speaker 4: it would it be? I was a lifeguard for Newport 209 00:10:23,800 --> 00:10:24,800 Speaker 4: Beach for thirty four years. 210 00:10:25,400 --> 00:10:31,000 Speaker 1: Shut up. That was a living Oh yeah, what'd you 211 00:10:31,080 --> 00:10:33,640 Speaker 1: do for God that he said, Hey, you want to killer? 212 00:10:33,720 --> 00:10:36,480 Speaker 3: Wonderful? Yeah, So I sold my spirit to David Hasselhoff 213 00:10:36,640 --> 00:10:39,360 Speaker 3: very much. So I sold David Hose. 214 00:10:39,520 --> 00:10:41,760 Speaker 1: But you're in that service of the public service. So 215 00:10:41,960 --> 00:10:45,880 Speaker 1: oh good for you man. You Wow, it'd be hard 216 00:10:45,960 --> 00:10:47,319 Speaker 1: to complain if I was him. 217 00:10:47,920 --> 00:10:49,719 Speaker 3: I have my plan. I just keep giving. I just 218 00:10:49,800 --> 00:10:52,000 Speaker 3: keep giving back the wing and other anyone else that 219 00:10:52,040 --> 00:10:52,440 Speaker 3: will I. 220 00:10:52,559 --> 00:10:55,319 Speaker 1: Love that that needs my charity of John Moore and 221 00:10:55,800 --> 00:10:59,679 Speaker 1: uh Carhart family wines that you brought your kind enough 222 00:10:59,720 --> 00:11:02,599 Speaker 1: to give me some of these A nice lid, a 223 00:11:02,679 --> 00:11:05,640 Speaker 1: hat here, and a couple of bottles here, and you're 224 00:11:05,679 --> 00:11:07,400 Speaker 1: going to match them with some of the things, pair 225 00:11:07,480 --> 00:11:10,080 Speaker 1: them up with some of the things we're cooking for Thanksgrilling, 226 00:11:10,280 --> 00:11:12,480 Speaker 1: correct and put them in gift baskets. And that's going 227 00:11:12,520 --> 00:11:13,840 Speaker 1: to be some of the things that people can win 228 00:11:13,960 --> 00:11:14,360 Speaker 1: next week. 229 00:11:14,640 --> 00:11:18,920 Speaker 2: Absolutely, but remember you must be present to win, yes, yeah, 230 00:11:19,080 --> 00:11:21,080 Speaker 2: so not only do you have to be there physically 231 00:11:21,200 --> 00:11:22,120 Speaker 2: but mentally and. 232 00:11:24,200 --> 00:11:28,199 Speaker 1: Yeah that's illegal, John, But it's going to be a 233 00:11:28,280 --> 00:11:31,400 Speaker 1: good time. And you know where I will tell you 234 00:11:31,520 --> 00:11:34,880 Speaker 1: something about wing Wing lamb of course from Waho's Fish, 235 00:11:34,960 --> 00:11:37,959 Speaker 1: Taco's buddy for a long time, is he never goes 236 00:11:38,640 --> 00:11:41,360 Speaker 1: where there's zero fun and he never goes where there 237 00:11:41,520 --> 00:11:44,800 Speaker 1: isn't an element of giving back to people and doing things, 238 00:11:44,880 --> 00:11:49,360 Speaker 1: whether it's for the community, charities, anything that's community driven, 239 00:11:49,760 --> 00:11:52,199 Speaker 1: he's always there. So you know, he's got his stamp 240 00:11:52,280 --> 00:11:56,120 Speaker 1: of approval on Thanksgrilling this year yet again to come 241 00:11:56,200 --> 00:11:57,640 Speaker 1: out and to do this stuff. And what are you 242 00:11:57,720 --> 00:11:58,760 Speaker 1: going to be throwing on the grill? 243 00:11:59,040 --> 00:12:01,800 Speaker 2: Basically, I'm gonna let my little boy right there throw 244 00:12:01,840 --> 00:12:05,440 Speaker 2: the tortillas on with the cheese vocus and it's going 245 00:12:05,520 --> 00:12:09,880 Speaker 2: to be amazing because again, when you start with great proteins, 246 00:12:10,360 --> 00:12:11,440 Speaker 2: it just can only get better. 247 00:12:11,679 --> 00:12:14,319 Speaker 1: Yeah, and what's your what's some of the spices you've 248 00:12:14,320 --> 00:12:17,439 Speaker 1: got here? That some of the spices from Wildfork Foods. 249 00:12:17,480 --> 00:12:18,719 Speaker 1: What are the go tos for you? 250 00:12:18,960 --> 00:12:22,240 Speaker 2: Well, you know, whenever you're using like a real nice mildfish, 251 00:12:22,320 --> 00:12:24,120 Speaker 2: if you don't want it to fall apart, throw a 252 00:12:24,160 --> 00:12:26,640 Speaker 2: little cajun something that will kind of moisten and then 253 00:12:26,720 --> 00:12:30,199 Speaker 2: hold it together. So luckily they got a nice spicy 254 00:12:30,240 --> 00:12:33,360 Speaker 2: seafood otherwise known as cajun, right, and then for the steak, 255 00:12:33,480 --> 00:12:35,559 Speaker 2: you got a little cheriso season right here, give you 256 00:12:35,600 --> 00:12:39,120 Speaker 2: a nice Mexican flavor. So it's going to be pretty fun. 257 00:12:39,559 --> 00:12:44,760 Speaker 1: So when you say cajun, what are some of those 258 00:12:44,920 --> 00:12:47,760 Speaker 1: notes in a spice blend like that that you're looking for? 259 00:12:48,320 --> 00:12:50,280 Speaker 2: Basically you want something with a little bit of a 260 00:12:50,400 --> 00:12:52,560 Speaker 2: bite but a little sweetness. So it's a little bit 261 00:12:52,600 --> 00:12:55,040 Speaker 2: of both, right, So you don't have too much of 262 00:12:55,120 --> 00:12:57,520 Speaker 2: one or the other, because when you just put I 263 00:12:57,640 --> 00:12:59,800 Speaker 2: call it pepper, that's all you're going to see, right, 264 00:13:00,200 --> 00:13:01,679 Speaker 2: So yeah, I sweeten it up a little bit, so 265 00:13:01,720 --> 00:13:03,520 Speaker 2: you're gonna have molasses, You're gonna have all the little 266 00:13:03,559 --> 00:13:06,079 Speaker 2: things like a little sweet and spicy. 267 00:13:06,440 --> 00:13:11,120 Speaker 1: Yeah, those deep dark browns that come together with those fabrica. 268 00:13:10,720 --> 00:13:14,720 Speaker 4: Onion, powdered granulated garlic, a little bit of brown sugar, salt, pepper. 269 00:13:15,720 --> 00:13:19,520 Speaker 1: You're killing me, I am, of course, who is a wing? 270 00:13:19,640 --> 00:13:23,880 Speaker 1: Are you hosting this year for your family Thanksgiving? Or 271 00:13:23,920 --> 00:13:24,800 Speaker 1: do you go somewhere else? 272 00:13:24,920 --> 00:13:27,160 Speaker 2: We usually go up to the cabin with my in 273 00:13:27,320 --> 00:13:30,360 Speaker 2: laws and then we'll my wife, Kelly, will throw a 274 00:13:30,440 --> 00:13:34,240 Speaker 2: little turkey and the barbecue and that's her little thing. 275 00:13:34,360 --> 00:13:35,680 Speaker 2: So she likes to cook outdoors. 276 00:13:35,800 --> 00:13:39,880 Speaker 1: See I fear a skinny woman cooking because it's like 277 00:13:40,360 --> 00:13:41,720 Speaker 1: you're gonna get like apples and. 278 00:13:41,920 --> 00:13:44,120 Speaker 2: Oh no, no, no. She does a pretty amazing job. 279 00:13:44,360 --> 00:13:47,880 Speaker 2: And it was more accidental than anything because a couple 280 00:13:47,920 --> 00:13:50,680 Speaker 2: of years back, somehow, you know, because we've had issues 281 00:13:50,720 --> 00:13:54,120 Speaker 2: with power fires up in the mountains. One year the 282 00:13:54,160 --> 00:13:56,800 Speaker 2: electricity went out, so we didn't have a choice. We 283 00:13:56,880 --> 00:13:58,199 Speaker 2: want to eat turkey, we had to go use the 284 00:13:58,240 --> 00:14:00,679 Speaker 2: barbecue is the only thing working, and it turned out 285 00:14:00,720 --> 00:14:03,439 Speaker 2: to be amazing, right, and all of a sudden she was, 286 00:14:03,440 --> 00:14:05,040 Speaker 2: oh my god, we're not doing it any other way. 287 00:14:05,360 --> 00:14:10,800 Speaker 1: There's just something about that outdoor nature that it just 288 00:14:11,040 --> 00:14:14,120 Speaker 1: is it hard to explain to some people just how 289 00:14:14,160 --> 00:14:16,440 Speaker 1: great it is. All right, parting thoughts because we're up 290 00:14:16,440 --> 00:14:17,920 Speaker 1: against the clock hair anything. 291 00:14:18,679 --> 00:14:20,480 Speaker 2: I can't wait to see you and Bill hang out 292 00:14:20,520 --> 00:14:23,080 Speaker 2: with all you guys and all the people that come 293 00:14:23,120 --> 00:14:24,920 Speaker 2: out there. It's fun because John and I will be 294 00:14:24,960 --> 00:14:27,400 Speaker 2: cooking and I'll get my little son right here flipping 295 00:14:27,440 --> 00:14:29,880 Speaker 2: some tortillas with us like he did last year, and 296 00:14:30,240 --> 00:14:31,600 Speaker 2: just come on out and have a great time. 297 00:14:32,240 --> 00:14:37,280 Speaker 1: I had my father's passed, but Mexican dad, white lady mom, 298 00:14:37,960 --> 00:14:40,360 Speaker 1: and this white lady man she can cook some Mexican 299 00:14:40,400 --> 00:14:44,200 Speaker 1: food and made homemade tortillas. It is the only reason 300 00:14:44,280 --> 00:14:46,600 Speaker 1: why and I know what levis doing. The oh isn't 301 00:14:46,720 --> 00:14:49,720 Speaker 1: only reason why a young boy raises his hand to 302 00:14:49,840 --> 00:14:52,720 Speaker 1: help in the kitchen is when there's making tortillas, because 303 00:14:52,760 --> 00:14:55,440 Speaker 1: it's one goes in the basket to go with me, 304 00:14:55,720 --> 00:14:58,880 Speaker 1: one go to the bath. Yeah, her homemade tortillas. It 305 00:14:59,040 --> 00:15:01,640 Speaker 1: was always a half by the time we were done 306 00:15:01,720 --> 00:15:03,240 Speaker 1: helping her with the home. 307 00:15:03,560 --> 00:15:05,040 Speaker 3: She volunteering for next Saturday to help. 308 00:15:05,080 --> 00:15:07,080 Speaker 1: We'll have her come out there and make her tortillas. 309 00:15:07,320 --> 00:15:12,000 Speaker 1: Maybe my mom's here with us today in studio. All right, 310 00:15:12,080 --> 00:15:14,440 Speaker 1: my friend's always good to see you. Wahoo's fish tacos 311 00:15:14,480 --> 00:15:19,480 Speaker 1: of course. What's the website for Carhart Carhartfamilywines dot Com. Excellent. 312 00:15:19,560 --> 00:15:21,560 Speaker 1: Nice see you, John, We'll see you next week. Come 313 00:15:21,600 --> 00:15:24,520 Speaker 1: on out meet these guys and say hello at the 314 00:15:24,720 --> 00:15:29,680 Speaker 1: second annual Thanksgrilling at Lagun and Gal's Wild Fork Foods 315 00:15:29,760 --> 00:15:32,400 Speaker 1: location Lapause and Lisa Creek Road. We're gonna have a 316 00:15:32,480 --> 00:15:34,360 Speaker 1: blast and we are going to fill ourselves up with 317 00:15:34,440 --> 00:15:37,920 Speaker 1: some good eats. It's the Forkport. I'm Neil Savedra. You 318 00:15:38,000 --> 00:15:43,120 Speaker 1: can hear KFI everywhere on the iHeartRadio app. You've been 319 00:15:43,160 --> 00:15:45,400 Speaker 1: listening to the Fork Report. You can always hear us 320 00:15:45,480 --> 00:15:48,360 Speaker 1: live on KFI AM six forty two to five pm 321 00:15:48,480 --> 00:15:52,600 Speaker 1: on Saturday and anytime on demand on the iHeartRadio app.