1 00:00:00,480 --> 00:00:01,520 Speaker 1: Hey, it's Nielsa Adri. 2 00:00:01,639 --> 00:00:04,560 Speaker 2: You're listening to kfi EM six forty the four Report 3 00:00:04,720 --> 00:00:07,039 Speaker 2: on demand on the iHeartRadio app. 4 00:00:09,160 --> 00:00:11,000 Speaker 1: Right now. I wanted to talk to you about grilling. 5 00:00:11,160 --> 00:00:16,280 Speaker 2: The weather is beautiful and I have been grilling lately, 6 00:00:16,760 --> 00:00:18,680 Speaker 2: and I invite you to do this as well. 7 00:00:18,680 --> 00:00:22,120 Speaker 1: Look at your freezer. What do you have in there? 8 00:00:22,760 --> 00:00:27,400 Speaker 2: What could be grilled? Clean that freezer out? I did 9 00:00:27,440 --> 00:00:29,920 Speaker 2: a no no the other day. I went to shut or. 10 00:00:30,160 --> 00:00:33,040 Speaker 2: We have one of those lower freezers at the bottom 11 00:00:33,560 --> 00:00:41,000 Speaker 2: of the refrigerator concoction and it has three drawers in it. 12 00:00:41,000 --> 00:00:46,680 Speaker 2: It's a gorgeous refrigerator freezer that is engineered horribly. 13 00:00:47,479 --> 00:00:47,880 Speaker 1: It is. 14 00:00:48,960 --> 00:00:53,000 Speaker 2: It is the worst refrigerator I've ever purchased. It's actually 15 00:00:53,040 --> 00:00:56,120 Speaker 2: the worst appliance I've ever purchased. Been a pain in 16 00:00:56,120 --> 00:01:01,319 Speaker 2: the ass since day one. Lights going out. Let's see 17 00:01:01,320 --> 00:01:06,119 Speaker 2: the ice maker is fine? What else was it? Oh? 18 00:01:06,560 --> 00:01:10,039 Speaker 2: Things wouldn't shut, the drawers wouldn't move anyways. But it's 19 00:01:10,080 --> 00:01:13,720 Speaker 2: gorgeous to look at. AnyWho. It doesn't always shut right, 20 00:01:13,760 --> 00:01:15,959 Speaker 2: and I try and check the seams, the magnetic seams 21 00:01:15,959 --> 00:01:18,839 Speaker 2: on the side, and if it doesn't, it starts getting 22 00:01:18,880 --> 00:01:22,520 Speaker 2: that frost in there, and then with the moisture coming in, 23 00:01:22,560 --> 00:01:24,880 Speaker 2: and then it will start making a mess. So my 24 00:01:24,959 --> 00:01:27,920 Speaker 2: wife had to teach me her method to her madness 25 00:01:28,000 --> 00:01:30,200 Speaker 2: of shutting it and giving it a little tug in 26 00:01:30,200 --> 00:01:33,320 Speaker 2: this one area. And if you can't do it too hard, 27 00:01:34,240 --> 00:01:37,240 Speaker 2: you can't do it too soft, and then you can 28 00:01:37,240 --> 00:01:39,600 Speaker 2: see because it'll open and that tells you, hey, it 29 00:01:39,600 --> 00:01:43,080 Speaker 2: wasn't shut properly. So, needless to say, I've been in 30 00:01:43,120 --> 00:01:46,240 Speaker 2: and out of that freezer lately looking for things, because 31 00:01:47,160 --> 00:01:49,560 Speaker 2: get those proteins moving, get them up and out, get 32 00:01:49,560 --> 00:01:53,520 Speaker 2: those veggies that have been there over and over for 33 00:01:53,560 --> 00:01:56,920 Speaker 2: a long time, get them up and out. I found 34 00:01:56,920 --> 00:02:00,520 Speaker 2: something in there I didn't even know I had. Get 35 00:02:00,520 --> 00:02:02,680 Speaker 2: that out, get that something out and cook it and go, oh, 36 00:02:02,720 --> 00:02:05,600 Speaker 2: that's what it was. So been doing that, and I 37 00:02:05,640 --> 00:02:09,440 Speaker 2: started thinking about grilling, and what a wonderful little option 38 00:02:09,720 --> 00:02:12,640 Speaker 2: it is on a warm day to go out throw 39 00:02:12,680 --> 00:02:13,440 Speaker 2: it on there. 40 00:02:13,600 --> 00:02:16,040 Speaker 1: It's kind of no must, no fuss. 41 00:02:16,560 --> 00:02:19,880 Speaker 2: So I did some pork chops and apple shage, punk 42 00:02:20,000 --> 00:02:22,440 Speaker 2: chops appershash for my son. 43 00:02:24,480 --> 00:02:28,639 Speaker 1: Eileen. Did you get the reference or are you too young? 44 00:02:28,760 --> 00:02:28,959 Speaker 2: Yes? 45 00:02:29,000 --> 00:02:32,240 Speaker 1: Of course you saw me smile. Huh yeah, Brady Bunch. 46 00:02:32,320 --> 00:02:36,680 Speaker 2: Yes, pork chops, sun apple shash. It's funny because I 47 00:02:36,720 --> 00:02:39,119 Speaker 2: posted it on Instagram. You can follow me at fork 48 00:02:39,160 --> 00:02:41,880 Speaker 2: Reporter on Instagram at fork Reporter. I posted it and 49 00:02:41,960 --> 00:02:45,680 Speaker 2: I said, what is this dish? Where's my seventies and 50 00:02:45,760 --> 00:02:50,560 Speaker 2: eighties kids at And sure enough, ninety five percent of 51 00:02:50,600 --> 00:02:53,000 Speaker 2: the people understood that it was a reference to the 52 00:02:53,040 --> 00:02:53,600 Speaker 2: Britty Bunch. 53 00:02:53,680 --> 00:02:55,480 Speaker 1: Yep. Yeah, it was a great show. I mean it 54 00:02:55,560 --> 00:02:59,200 Speaker 1: was wonderful. Come on, and when I had laryngitis, you 55 00:02:59,280 --> 00:03:00,160 Speaker 1: brought that in all. 56 00:03:00,120 --> 00:03:04,600 Speaker 2: Yes, when it's time to change. So I made some 57 00:03:04,639 --> 00:03:06,480 Speaker 2: pork chops and apple sauce for my son for the 58 00:03:06,520 --> 00:03:12,240 Speaker 2: first time. He loved the combination. And you know, get 59 00:03:12,280 --> 00:03:15,600 Speaker 2: the corn out of there, get whatever, and I'm grilling. 60 00:03:15,680 --> 00:03:16,400 Speaker 1: So a couple of things. 61 00:03:16,440 --> 00:03:20,240 Speaker 2: When you're doing frozen foods like that in your proteins, 62 00:03:20,320 --> 00:03:23,200 Speaker 2: take them out, put them on a paper towel on 63 00:03:23,240 --> 00:03:26,320 Speaker 2: a cookie sheet, and thaw them in the fridge. It 64 00:03:26,360 --> 00:03:29,920 Speaker 2: may take depending on the weight, it may take a 65 00:03:30,000 --> 00:03:33,640 Speaker 2: day or two. Soft enough, if you have one of 66 00:03:33,680 --> 00:03:39,360 Speaker 2: those thawing plates or platters, they're made out of aluminum 67 00:03:39,360 --> 00:03:41,600 Speaker 2: and they usually have a nonstick coating. Of some kind 68 00:03:41,680 --> 00:03:44,240 Speaker 2: on them. You saw them on late night TV. Don't 69 00:03:44,280 --> 00:03:47,400 Speaker 2: wait for it to thaw. How many times have you 70 00:03:47,440 --> 00:03:47,720 Speaker 2: done this? 71 00:03:48,000 --> 00:03:48,800 Speaker 1: Ah? 72 00:03:48,840 --> 00:03:52,520 Speaker 2: Oh, those extreme reactions because I can't thought, or it 73 00:03:52,600 --> 00:03:55,000 Speaker 2: shows the husband and kids trying to cut into a 74 00:03:55,040 --> 00:03:55,840 Speaker 2: frozen steak. 75 00:03:56,240 --> 00:03:57,400 Speaker 1: Ah. 76 00:03:57,960 --> 00:04:00,280 Speaker 2: But they really do work. As a matter of you 77 00:04:00,280 --> 00:04:03,160 Speaker 2: don't even need that item if you have an aluminum 78 00:04:03,160 --> 00:04:06,119 Speaker 2: pan or something like that. The reason is that it's 79 00:04:06,280 --> 00:04:10,240 Speaker 2: absorbing the heat in the room. A room temperature is 80 00:04:10,280 --> 00:04:14,680 Speaker 2: about seventy one degrees or so, and even higher if 81 00:04:14,680 --> 00:04:16,640 Speaker 2: you've got a heater on or whatever the temperature of 82 00:04:16,680 --> 00:04:20,560 Speaker 2: the day is. So it starts as it starts to 83 00:04:20,680 --> 00:04:27,000 Speaker 2: battle with the ice, and it continues to rejuvenate itself 84 00:04:27,040 --> 00:04:29,960 Speaker 2: the pan or the aluminum and start pulling in the 85 00:04:30,000 --> 00:04:32,840 Speaker 2: heat to combat the ice, and so it ends up 86 00:04:33,279 --> 00:04:37,000 Speaker 2: melting the ice off of the protein. There's other ways 87 00:04:37,000 --> 00:04:40,560 Speaker 2: you can do it. Proteins that are sealed in vacuum 88 00:04:40,600 --> 00:04:44,760 Speaker 2: pack seals, not just surround wrap. You can put in 89 00:04:45,000 --> 00:04:49,000 Speaker 2: the in a clean sink with water covering it at 90 00:04:49,080 --> 00:04:52,720 Speaker 2: least an inch or two cool water, not ice, cold 91 00:04:53,279 --> 00:04:55,520 Speaker 2: cool water, and change it every thirty minutes or so. 92 00:04:55,720 --> 00:04:59,080 Speaker 2: Don't do that for longer than an hour and thaw 93 00:04:59,120 --> 00:05:02,400 Speaker 2: it out that way. But ultimately then you take it 94 00:05:02,400 --> 00:05:04,159 Speaker 2: and you prepare it like you normally would. You dab 95 00:05:04,200 --> 00:05:06,960 Speaker 2: it off, the protein off so it's dry, and then 96 00:05:06,960 --> 00:05:09,040 Speaker 2: you put your olive oil and your seasonings on it, 97 00:05:09,080 --> 00:05:11,760 Speaker 2: if that is your jam, and then you go and 98 00:05:11,800 --> 00:05:13,880 Speaker 2: grill it. What I want to tell you about when 99 00:05:13,920 --> 00:05:16,680 Speaker 2: we come back is something called a reverse here and 100 00:05:16,960 --> 00:05:21,520 Speaker 2: indirect grilling. This is very important to getting it right. 101 00:05:22,000 --> 00:05:25,880 Speaker 2: Not to mention the one tool everybody who grills should have. 102 00:05:26,000 --> 00:05:27,640 Speaker 2: I don't care who you are and how long you've 103 00:05:27,680 --> 00:05:29,160 Speaker 2: been doing it. I'll tell you what that is when 104 00:05:29,200 --> 00:05:32,000 Speaker 2: we come back. You're listening to The Fork Report with 105 00:05:32,080 --> 00:05:37,679 Speaker 2: Nil Savedra on demand from KFI AM six forty hanging 106 00:05:37,720 --> 00:05:41,400 Speaker 2: out on a Saturday. Kind of gloomy and gray out today, 107 00:05:41,520 --> 00:05:44,800 Speaker 2: but it's still perfect for some grilling. So we'll get 108 00:05:44,839 --> 00:05:47,960 Speaker 2: back to talking about grilling in just a second. I 109 00:05:48,080 --> 00:05:51,080 Speaker 2: want to remind you that I'm on social media. If 110 00:05:51,080 --> 00:05:53,000 Speaker 2: you want to join me there, that would be grand 111 00:05:53,760 --> 00:05:57,400 Speaker 2: at Fork Reporter. At Fork Reporter is food memes and 112 00:05:57,520 --> 00:05:58,680 Speaker 2: stuff around this. 113 00:05:58,720 --> 00:05:59,920 Speaker 1: Show and the line. 114 00:06:00,200 --> 00:06:01,880 Speaker 2: And then I have another one and many of you 115 00:06:01,920 --> 00:06:03,320 Speaker 2: have joined me here, and I thank you for that. 116 00:06:04,200 --> 00:06:06,960 Speaker 2: Kind of my art stuff, making stuff things like that 117 00:06:06,960 --> 00:06:10,520 Speaker 2: that has nothing to do with radio. It's just wanting 118 00:06:10,520 --> 00:06:13,120 Speaker 2: to be with creative people or people that like creativity. 119 00:06:13,160 --> 00:06:14,200 Speaker 1: So if you want to join. 120 00:06:14,000 --> 00:06:17,280 Speaker 2: Me there, be cool, especially if you are a fan 121 00:06:17,320 --> 00:06:20,720 Speaker 2: of the arts or participant in them, so I can 122 00:06:20,760 --> 00:06:23,080 Speaker 2: follow you back and see what you're up to. And 123 00:06:23,120 --> 00:06:28,320 Speaker 2: that is Savco Industries at Savco Industries. That's saa COO 124 00:06:29,160 --> 00:06:37,360 Speaker 2: Industries on Instagram saav COO Industries on Instagram. Some of 125 00:06:37,400 --> 00:06:39,400 Speaker 2: the prints I've been doing, I've been going through a 126 00:06:39,440 --> 00:06:44,080 Speaker 2: lot of my old photos. I was an illustrator since 127 00:06:44,120 --> 00:06:46,719 Speaker 2: a young age. I love drawing and did it professionally 128 00:06:46,800 --> 00:06:50,839 Speaker 2: for a long time too, and design. But photography I 129 00:06:50,920 --> 00:06:55,640 Speaker 2: started when I was in junior high first Pentex K 130 00:06:55,720 --> 00:06:58,760 Speaker 2: one thousand I put in my hand, and so going 131 00:06:58,800 --> 00:07:02,480 Speaker 2: through old images and stuff like that and printing them 132 00:07:02,520 --> 00:07:03,920 Speaker 2: on canvas and doing stuff. 133 00:07:04,120 --> 00:07:07,000 Speaker 1: So please join me there if you would. 134 00:07:07,080 --> 00:07:12,720 Speaker 2: So. Grilling indirect using indirect heat. So when you're grilling, 135 00:07:12,920 --> 00:07:16,680 Speaker 2: you have either on a gas grill, you have multiple 136 00:07:17,000 --> 00:07:20,680 Speaker 2: heating elements that have the gas and flame coming up 137 00:07:20,720 --> 00:07:24,560 Speaker 2: from them, or if you're working on a charcoal or 138 00:07:24,600 --> 00:07:27,760 Speaker 2: a you know, chunk charcoal, or would you have the 139 00:07:27,800 --> 00:07:30,840 Speaker 2: ability to push them to one side and bring the 140 00:07:30,920 --> 00:07:33,400 Speaker 2: heat up hotter in one area than it is in 141 00:07:33,400 --> 00:07:33,720 Speaker 2: the other. 142 00:07:34,040 --> 00:07:35,040 Speaker 1: Why would you want to do this? 143 00:07:35,680 --> 00:07:39,800 Speaker 2: Well, the reverse series become the standard. Now, there was 144 00:07:39,880 --> 00:07:43,920 Speaker 2: a misnomer years and years ago, and it kind of 145 00:07:44,000 --> 00:07:48,360 Speaker 2: was passed down from you know, master to apprentice type thing. 146 00:07:48,480 --> 00:07:52,600 Speaker 2: And the problem with that in any art is that 147 00:07:52,680 --> 00:07:54,560 Speaker 2: you learn how to do it the one way because 148 00:07:54,560 --> 00:07:56,720 Speaker 2: that's the way the other person was taught. So you 149 00:07:56,760 --> 00:07:58,520 Speaker 2: don't question a lot in that system. 150 00:07:59,040 --> 00:08:00,440 Speaker 1: Well, the treth of the. 151 00:08:00,440 --> 00:08:04,000 Speaker 2: Matter is we used to seer first, and they tell 152 00:08:04,040 --> 00:08:06,640 Speaker 2: you things stupid things like it seals in the juices, 153 00:08:06,720 --> 00:08:11,720 Speaker 2: which it does not. And really what a seer does 154 00:08:11,960 --> 00:08:16,960 Speaker 2: is bring you flavor. Brown is flavor. So there's certain 155 00:08:17,000 --> 00:08:20,480 Speaker 2: times where something will be caramelization, there's certain times that 156 00:08:20,520 --> 00:08:23,440 Speaker 2: will be the mayard reaction. But what these two things 157 00:08:23,480 --> 00:08:26,880 Speaker 2: do is bring brown food and flavorful food to your mouth. 158 00:08:27,880 --> 00:08:30,600 Speaker 2: Then you have to cook it to a proper temperature 159 00:08:30,600 --> 00:08:32,800 Speaker 2: because you don't want to get sick. So if you're 160 00:08:32,840 --> 00:08:37,480 Speaker 2: doing medium rare, the method now is to put it 161 00:08:37,559 --> 00:08:42,040 Speaker 2: over indirect that means there's no direct flame underneath it. 162 00:08:42,160 --> 00:08:45,400 Speaker 2: You're putting the heat down very low, and you're bringing 163 00:08:45,440 --> 00:08:50,400 Speaker 2: it within twenty degrees let's say, of your finished temperature 164 00:08:51,440 --> 00:08:55,640 Speaker 2: at ten to twenty degrees, and then you bring it 165 00:08:55,720 --> 00:08:58,400 Speaker 2: over the high heat, which is five hundred degrees or more, 166 00:08:58,720 --> 00:09:01,679 Speaker 2: and you sear it off. You want to get that 167 00:09:01,880 --> 00:09:06,040 Speaker 2: real high heat to build. Either in a cast iron pan, 168 00:09:06,120 --> 00:09:08,679 Speaker 2: you'd be doing it to where it's literally the top 169 00:09:08,760 --> 00:09:11,240 Speaker 2: in the bottom is completely done. If you're doing on 170 00:09:11,240 --> 00:09:14,120 Speaker 2: a grill, you're getting those hashmarks, those pretty hashmarks on 171 00:09:14,160 --> 00:09:15,640 Speaker 2: there that are going to add that to it. And 172 00:09:15,679 --> 00:09:17,120 Speaker 2: then you bring it up the rest of the way 173 00:09:17,160 --> 00:09:21,600 Speaker 2: into the final final temperature that is indirect grilling, and 174 00:09:21,640 --> 00:09:25,680 Speaker 2: that is imperative to get good proteins on there. It's 175 00:09:25,760 --> 00:09:28,000 Speaker 2: just the best way to do it. The last thing 176 00:09:28,040 --> 00:09:31,040 Speaker 2: the tool I said everyone needs is an instant read 177 00:09:31,280 --> 00:09:32,199 Speaker 2: probe thermometer. 178 00:09:33,800 --> 00:09:34,200 Speaker 1: There are. 179 00:09:34,400 --> 00:09:37,719 Speaker 2: Yeah, if you're a chef doing cooking forty steaks a 180 00:09:37,840 --> 00:09:39,520 Speaker 2: night or something like that, yeah, you may be able 181 00:09:39,960 --> 00:09:42,760 Speaker 2: to do it with your fingers and all that press 182 00:09:42,800 --> 00:09:44,880 Speaker 2: on it. But the truth of the matter is you're 183 00:09:44,920 --> 00:09:48,880 Speaker 2: never going to get a perfectly cooked steak on your 184 00:09:48,880 --> 00:09:51,680 Speaker 2: grill at home, unless you're using a thermometer to check 185 00:09:51,720 --> 00:09:53,880 Speaker 2: that temperature and be able to watch it as it 186 00:09:53,920 --> 00:09:59,040 Speaker 2: heats up. There are many people that make many companies 187 00:09:59,080 --> 00:10:01,920 Speaker 2: that make that thermopin is the one that I use, 188 00:10:02,000 --> 00:10:03,840 Speaker 2: but there's other companies out there too. 189 00:10:04,280 --> 00:10:06,000 Speaker 1: This is what's going to get you to that proper 190 00:10:06,040 --> 00:10:10,320 Speaker 1: temperature and you're going to have great grilling success. You've 191 00:10:10,320 --> 00:10:11,680 Speaker 1: been listening to the Fork Report. 192 00:10:11,840 --> 00:10:14,240 Speaker 2: You can always hear us live on KFI AM six 193 00:10:14,320 --> 00:10:17,800 Speaker 2: forty two to five pm on Saturday, and anytime on 194 00:10:17,960 --> 00:10:19,960 Speaker 2: demand on the iHeartRadio app