1 00:00:00,440 --> 00:00:03,680 Speaker 1: So we just wrapped up Pride Month and Black Music 2 00:00:03,720 --> 00:00:06,359 Speaker 1: Month and we were able to give you some very 3 00:00:06,400 --> 00:00:10,920 Speaker 1: special episodes that we loved. But this week we're taking 4 00:00:10,920 --> 00:00:13,399 Speaker 1: a break, but we're not gonna leave you empty eared. 5 00:00:13,760 --> 00:00:16,720 Speaker 1: We are bringing back one of our favorite labs from 6 00:00:16,800 --> 00:00:20,079 Speaker 1: semester one. This one is called the Cookout. Now, you know, 7 00:00:20,160 --> 00:00:22,520 Speaker 1: me and TT love to eat, so we're bringing you 8 00:00:22,600 --> 00:00:23,480 Speaker 1: right along. 9 00:00:23,280 --> 00:00:25,880 Speaker 2: For augustatory experience with us. 10 00:00:26,239 --> 00:00:28,720 Speaker 3: And when we come back next week, we're talking all 11 00:00:28,880 --> 00:00:39,760 Speaker 3: about nails. You know something you said, you said, whenever 12 00:00:39,800 --> 00:00:42,360 Speaker 3: there's a reason to celebrate, you celebrate by eating food. 13 00:00:42,520 --> 00:00:46,120 Speaker 2: Absolutely, Yeah, I absolutely celebrate by eating food. 14 00:00:46,320 --> 00:00:49,080 Speaker 1: I feel like it's not a celebration if I'm not 15 00:00:49,200 --> 00:00:50,720 Speaker 1: chewing on something. Yep. 16 00:00:52,960 --> 00:00:57,080 Speaker 2: And so we're inviting all of you to the Kids Cookout. 17 00:00:57,240 --> 00:01:02,160 Speaker 3: Yeah, I'm sure you've heard TT saying it over and over. 18 00:01:02,320 --> 00:01:07,520 Speaker 3: The way we always celebrate is by starting up the grill. 19 00:01:08,160 --> 00:01:10,440 Speaker 2: Yes, that's the only way to do it. If I 20 00:01:10,440 --> 00:01:13,560 Speaker 2: don't smell charcoal, it ain't a party. Did we even win? 21 00:01:13,880 --> 00:01:18,880 Speaker 2: You know, now you're losing. We gotta get that grill going. 22 00:01:18,920 --> 00:01:20,040 Speaker 2: We got it going. 23 00:01:20,120 --> 00:01:22,080 Speaker 3: You gotta get the grill going. So welcome to our 24 00:01:22,160 --> 00:01:25,960 Speaker 3: virtual cookout. So that means right now, you should already 25 00:01:26,040 --> 00:01:28,520 Speaker 3: just magically have on a white linen suit. 26 00:01:30,400 --> 00:01:31,760 Speaker 1: I feel like that's what all the old black people 27 00:01:31,800 --> 00:01:34,920 Speaker 1: wear to a cookout, right it is? And a fedora. 28 00:01:35,160 --> 00:01:37,319 Speaker 3: Yes, put on your best put on your best linen, 29 00:01:37,360 --> 00:01:39,160 Speaker 3: wear your penty toe shoes. 30 00:01:39,480 --> 00:01:42,480 Speaker 1: Go grab a drink too, Like, if you don't drink alcohol, 31 00:01:42,600 --> 00:01:45,039 Speaker 1: go get you some juice, some water, some sparkling water. 32 00:01:45,040 --> 00:01:46,199 Speaker 2: If you're trying to be fun sie. 33 00:01:46,480 --> 00:01:48,640 Speaker 3: So welcome to the cookout. Let's give you a tour. 34 00:01:50,520 --> 00:01:53,520 Speaker 3: I'm TT and I'm Zakiah and from Spotify Studios. 35 00:01:53,560 --> 00:01:54,559 Speaker 2: This is Dope Laps. 36 00:02:10,360 --> 00:02:14,000 Speaker 1: So today we're talking about barbecue. Wait, what did you 37 00:02:14,000 --> 00:02:15,680 Speaker 1: say barbecue? I said, grilling. 38 00:02:16,120 --> 00:02:18,040 Speaker 3: Okay, we gotta get on the same page. 39 00:02:19,639 --> 00:02:21,800 Speaker 2: This is a common problem, I said, grilling. 40 00:02:22,000 --> 00:02:24,320 Speaker 3: Well, it depends on what we're talking about though, Yeah 41 00:02:24,720 --> 00:02:27,560 Speaker 3: you no chicken, chicken? 42 00:02:27,680 --> 00:02:30,560 Speaker 2: Yes, that's grilling. What you're putting it on the same thing, 43 00:02:31,520 --> 00:02:31,880 Speaker 2: all right. 44 00:02:32,400 --> 00:02:34,000 Speaker 3: So it's clear to me that we need to do 45 00:02:34,120 --> 00:02:40,280 Speaker 3: a dephine into uh God of some some basic some 46 00:02:40,280 --> 00:02:43,880 Speaker 3: some keywords. I think one of the best questions that 47 00:02:43,960 --> 00:02:46,880 Speaker 3: you can hear in the summertime is what do you. 48 00:02:46,800 --> 00:02:48,560 Speaker 2: Bring into the What are you bring into the cookout? 49 00:02:48,840 --> 00:02:50,480 Speaker 2: Like that's a favorite, what's your go to? 50 00:02:51,040 --> 00:02:53,480 Speaker 3: I have to make? It depends on who's there, right, 51 00:02:54,480 --> 00:02:55,600 Speaker 3: It depends on who's there. 52 00:02:55,639 --> 00:02:56,960 Speaker 2: Some of y'all only getting hot dogs. 53 00:02:57,000 --> 00:02:59,720 Speaker 3: Some of y'all only y'all only getting hot dogs, Okay, 54 00:02:59,760 --> 00:03:00,839 Speaker 3: And I'm just throw them on the grill. 55 00:03:00,919 --> 00:03:02,160 Speaker 2: You're not evenna spiral cut them. 56 00:03:02,240 --> 00:03:04,120 Speaker 3: I spiral cut the hot dogs. If I know you're coming, 57 00:03:04,160 --> 00:03:06,120 Speaker 3: t T I spiral cut the hot dogs for you. 58 00:03:06,200 --> 00:03:06,640 Speaker 2: Hot dog. 59 00:03:06,800 --> 00:03:08,919 Speaker 3: Listen, y'all, if you just eat, If you're just throwing 60 00:03:08,919 --> 00:03:10,760 Speaker 3: that hot dog right out of the package onto there, 61 00:03:10,919 --> 00:03:13,120 Speaker 3: you're not doing it right. You take the hot dog, 62 00:03:13,440 --> 00:03:15,440 Speaker 3: you put your knife at a forty five degree angle 63 00:03:15,480 --> 00:03:17,160 Speaker 3: and you just turn the hot dog around. The knife 64 00:03:17,240 --> 00:03:19,000 Speaker 3: is just cutting into the hot dog a little bit, 65 00:03:19,000 --> 00:03:20,240 Speaker 3: a little bit the whole way down. 66 00:03:20,080 --> 00:03:21,440 Speaker 2: And not slicing through the hot dog. 67 00:03:21,480 --> 00:03:23,239 Speaker 3: Yeah, don't slice through it. You're just kind of gently 68 00:03:23,280 --> 00:03:27,160 Speaker 3: scoring it. When you put that hot dog on the grill. Honey, 69 00:03:27,680 --> 00:03:30,280 Speaker 3: those edges that get those those that surface area the 70 00:03:30,320 --> 00:03:33,480 Speaker 3: hot dog expands, okay, and then you get those crispy spots, right, there, 71 00:03:33,520 --> 00:03:34,960 Speaker 3: but then you get some of that inside. It gets 72 00:03:35,000 --> 00:03:37,200 Speaker 3: a little bit of crispiness. And so you just expanded 73 00:03:37,200 --> 00:03:38,440 Speaker 3: the surface area of that hot dog. 74 00:03:38,680 --> 00:03:38,880 Speaker 2: Right. 75 00:03:39,040 --> 00:03:41,760 Speaker 1: And so for me, before learning about the spiral cut 76 00:03:41,800 --> 00:03:43,440 Speaker 1: hot dog, I'd always tell people I like my hot 77 00:03:43,440 --> 00:03:45,640 Speaker 1: dog burnt, so burn my hot dog on the grill. 78 00:03:45,960 --> 00:03:48,000 Speaker 1: But now I'm like, if it's spiral cut, it don't 79 00:03:48,040 --> 00:03:49,560 Speaker 1: need to be burnt for me to get all that 80 00:03:49,680 --> 00:03:52,360 Speaker 1: crispiness that I want. The flavor is just collecting those 81 00:03:52,360 --> 00:03:54,520 Speaker 1: little pockets. Oh honey, it is perfect. 82 00:03:54,560 --> 00:03:57,240 Speaker 2: I'm hungry. We should take a break. We're gonna take 83 00:03:57,240 --> 00:03:58,640 Speaker 2: a quick break and come back. 84 00:04:01,640 --> 00:04:04,480 Speaker 3: I think a lot of my friends now don't like. 85 00:04:04,520 --> 00:04:06,360 Speaker 3: If I'm up here and I'm grilling, then I'm gonna 86 00:04:06,360 --> 00:04:09,120 Speaker 3: put like a whole fish on the grill, you know, 87 00:04:09,160 --> 00:04:11,600 Speaker 3: stuff like that I'm gonna put. I'll properly do a 88 00:04:11,600 --> 00:04:13,280 Speaker 3: whole chicken, or I'll cut it up. 89 00:04:13,440 --> 00:04:14,280 Speaker 2: Let me tell you something. 90 00:04:14,800 --> 00:04:19,640 Speaker 1: Zequila puts whole burbles on the birds, birds on the grill. 91 00:04:20,200 --> 00:04:23,160 Speaker 1: One time for Thanksgiving, she put a whole turkey on 92 00:04:23,200 --> 00:04:25,920 Speaker 1: the grill. I don't eat turkey, but I ate that 93 00:04:26,200 --> 00:04:28,839 Speaker 1: entire turkey. It felt like by myself, low and slow. 94 00:04:29,200 --> 00:04:35,279 Speaker 1: It was so good. It was smoked, it was crispy, it. 95 00:04:35,200 --> 00:04:37,839 Speaker 2: Was so good. I've never had a better turkey in 96 00:04:37,920 --> 00:04:39,120 Speaker 2: my life, hands down. 97 00:04:39,360 --> 00:04:40,800 Speaker 3: And then we made pot pie with it after it, 98 00:04:40,960 --> 00:04:42,240 Speaker 3: and then she made that She. 99 00:04:42,240 --> 00:04:44,599 Speaker 1: Keeps saying we, because I'm standing there when she's doing 100 00:04:44,640 --> 00:04:47,440 Speaker 1: these things. She really the key is a good friend 101 00:04:47,480 --> 00:04:49,400 Speaker 1: because she always says we. She's like, remember that time 102 00:04:49,400 --> 00:04:52,800 Speaker 1: we made that whole fish. I ain't make nothing but kiya. 103 00:04:53,360 --> 00:04:56,080 Speaker 1: She made a pop peye with the with the leftover 104 00:04:56,320 --> 00:04:58,120 Speaker 1: turkey that she had put on the grill, and it 105 00:04:58,240 --> 00:05:01,440 Speaker 1: was he are good. I don't even I don't even 106 00:05:01,480 --> 00:05:03,719 Speaker 1: know if this I can get through this episode. 107 00:05:04,000 --> 00:05:05,919 Speaker 3: I think one of the most interesting things for me 108 00:05:06,000 --> 00:05:08,479 Speaker 3: when I first moved up here. I was living in 109 00:05:08,480 --> 00:05:10,600 Speaker 3: Pennsylvania at the time. I was just moving up there, 110 00:05:10,640 --> 00:05:13,880 Speaker 3: and they were like, welcome to Pennsylvania. I'm gonna have 111 00:05:14,440 --> 00:05:15,240 Speaker 3: a barbecue. 112 00:05:15,800 --> 00:05:16,400 Speaker 2: You should come. 113 00:05:17,200 --> 00:05:20,640 Speaker 3: I said, oh, yes, they're having a barbecue. I said, 114 00:05:20,640 --> 00:05:22,320 Speaker 3: what can I bring? They said, bring whatever you want. 115 00:05:22,560 --> 00:05:24,000 Speaker 3: So I brought macaroni and cheese. I was like, I'm 116 00:05:24,000 --> 00:05:26,359 Speaker 3: gonna show out and that's right, okay. I brought macaroni 117 00:05:26,400 --> 00:05:28,920 Speaker 3: and cheese. And then I brought my dish in and 118 00:05:29,000 --> 00:05:31,359 Speaker 3: I was like, wait a minute, I don't see a 119 00:05:31,360 --> 00:05:34,520 Speaker 3: pork shoulder. I don't see it. I don't see a 120 00:05:34,560 --> 00:05:35,760 Speaker 3: Boston but I don't see. 121 00:05:35,920 --> 00:05:37,599 Speaker 2: Anything of Boston. 122 00:05:37,839 --> 00:05:38,080 Speaker 1: Fun. 123 00:05:38,440 --> 00:05:42,400 Speaker 3: Hey, I gotta get where's the where's the pork? I 124 00:05:42,440 --> 00:05:43,800 Speaker 3: don't see anything. 125 00:05:43,839 --> 00:05:46,159 Speaker 2: I was like, what was Henna? Right? 126 00:05:46,240 --> 00:05:48,279 Speaker 1: Because the kids from North Carolina for those of you 127 00:05:48,320 --> 00:05:51,680 Speaker 1: who don't know, and you know, North Carolina is one 128 00:05:51,680 --> 00:05:54,800 Speaker 1: of the meccas of barbecue. So there are some things 129 00:05:54,839 --> 00:05:57,279 Speaker 1: that she's got to see when she pulls up to 130 00:05:57,360 --> 00:06:01,400 Speaker 1: the cookout. Yeah, from Maryland, and so anytime somebody's cooking out, 131 00:06:01,680 --> 00:06:04,920 Speaker 1: you better have a bushel of crabs. I'm expecting it, 132 00:06:05,080 --> 00:06:06,640 Speaker 1: and that I feel like that's part for the course 133 00:06:06,640 --> 00:06:09,240 Speaker 1: for most folks from Maryland. If it's going to be 134 00:06:09,279 --> 00:06:11,719 Speaker 1: a really good cookout, there's definitely gonna be crabs. 135 00:06:12,040 --> 00:06:14,120 Speaker 3: Yes, that is something that I have started to do. 136 00:06:14,200 --> 00:06:14,360 Speaker 2: Now. 137 00:06:14,400 --> 00:06:16,279 Speaker 3: I don't put any crabs on the grill, but I 138 00:06:16,279 --> 00:06:19,320 Speaker 3: have been boiling the crabs. And y'all spray old bray 139 00:06:19,400 --> 00:06:20,279 Speaker 3: like for breeze. 140 00:06:20,640 --> 00:06:24,239 Speaker 1: It's just I dab old baby behind my ears. 141 00:06:29,600 --> 00:06:30,680 Speaker 2: Oh my goodness. 142 00:06:31,279 --> 00:06:33,920 Speaker 3: We gotta get down to the terms right, Because there's 143 00:06:33,920 --> 00:06:37,039 Speaker 3: a cookout, there's a grill and a barbecue. 144 00:06:37,160 --> 00:06:40,400 Speaker 2: Yeah, then you got a kickback where Oh. 145 00:06:39,880 --> 00:06:43,800 Speaker 1: Yeah, but I think wherever you go it's a buffet. 146 00:06:45,920 --> 00:06:48,640 Speaker 2: Yes it is. Please more food. 147 00:06:49,360 --> 00:06:51,359 Speaker 1: My friend never met a piece of meat she didn't like. 148 00:06:51,480 --> 00:06:51,920 Speaker 2: That's right. 149 00:06:52,240 --> 00:06:54,680 Speaker 1: I think it all tastes delicious and it's prepared correctly, 150 00:06:54,920 --> 00:06:58,080 Speaker 1: and the kid is always doing it just right. Okay, 151 00:06:58,279 --> 00:07:00,680 Speaker 1: I don't need any side that's the kids. No, I 152 00:07:00,680 --> 00:07:02,920 Speaker 1: don't need any size. I don't that's how good her 153 00:07:02,920 --> 00:07:03,279 Speaker 1: food is. 154 00:07:03,320 --> 00:07:07,880 Speaker 2: I don't need I don't need coal, slaugh, I don't 155 00:07:07,880 --> 00:07:08,359 Speaker 2: need none of that. 156 00:07:08,400 --> 00:07:10,240 Speaker 1: I'm like, just put the chicken wings in, the hot 157 00:07:10,280 --> 00:07:14,239 Speaker 1: dogs and the ribs and everything just straight onto my plate. 158 00:07:14,320 --> 00:07:15,320 Speaker 2: That's all I want. 159 00:07:15,560 --> 00:07:17,640 Speaker 3: Yeah, be careful t jump into flames. 160 00:07:17,640 --> 00:07:22,120 Speaker 2: If she could, can I grill myself? Shoot? 161 00:07:22,840 --> 00:07:24,880 Speaker 1: But the other thing that I really like that I 162 00:07:24,880 --> 00:07:27,800 Speaker 1: think that you should well maybe it's a secret recipe. 163 00:07:28,160 --> 00:07:30,920 Speaker 1: I think maybe you should let people know about Wattley water. 164 00:07:31,520 --> 00:07:37,280 Speaker 1: Oh yes, so at the cookout, not only are we 165 00:07:37,320 --> 00:07:39,720 Speaker 1: talking about food, you gotta have the right drink. And 166 00:07:39,760 --> 00:07:42,360 Speaker 1: when I say drink, y'all know what I mean mm hmm. 167 00:07:42,920 --> 00:07:49,280 Speaker 1: Hydrating beverages with a little kick. That is what puts 168 00:07:49,280 --> 00:07:50,280 Speaker 1: the kick and kickback. 169 00:07:51,040 --> 00:07:53,840 Speaker 3: So for a while when we were in grad school, 170 00:07:54,240 --> 00:07:58,400 Speaker 3: every year we would make a different Wattlely water. So 171 00:07:58,400 --> 00:08:02,760 Speaker 3: it would be the twenty twelve Wattlely water or the 172 00:08:02,800 --> 00:08:06,080 Speaker 3: Fall twenty thirteen Wattlely water. I think one that was 173 00:08:06,120 --> 00:08:09,600 Speaker 3: a big hit was like water. It was a watermelon 174 00:08:09,640 --> 00:08:10,120 Speaker 3: based one. 175 00:08:10,240 --> 00:08:10,920 Speaker 2: Yep, that was. 176 00:08:12,560 --> 00:08:16,040 Speaker 1: What I was introduced to as wattle water. That was 177 00:08:16,080 --> 00:08:19,000 Speaker 1: my first, very first Wattly water was the watermelon one. 178 00:08:19,080 --> 00:08:22,360 Speaker 3: And so okay, we're gonna share the recipe. It's gonna 179 00:08:22,360 --> 00:08:25,040 Speaker 3: be on the on the show notes. So that's at 180 00:08:25,040 --> 00:08:29,840 Speaker 3: Dope lausepodcast dot com slash Lab zero one two. 181 00:08:30,400 --> 00:08:33,760 Speaker 1: All right, let's get into the recitation, and first we 182 00:08:33,880 --> 00:08:35,640 Speaker 1: need to get to the bottom of all these words. 183 00:08:36,080 --> 00:08:41,359 Speaker 1: What's the difference between grilling a barbecue and a cookout. 184 00:08:41,480 --> 00:08:44,080 Speaker 3: So we've been talking about a cookout t T to you, 185 00:08:44,280 --> 00:08:45,040 Speaker 3: what's the cookout? 186 00:08:45,320 --> 00:08:46,199 Speaker 2: Cookout is. 187 00:08:48,040 --> 00:08:52,880 Speaker 1: Ribs, chicken burgers, hot dogs. 188 00:08:52,360 --> 00:08:53,199 Speaker 2: Corner on the cop. 189 00:08:54,760 --> 00:08:56,240 Speaker 3: To me, the cookout is the event. 190 00:08:56,760 --> 00:09:00,560 Speaker 1: Oh right, So it's not like, yeah, all the. 191 00:09:00,600 --> 00:09:03,520 Speaker 3: Food to me is the event. So the cookout is 192 00:09:03,559 --> 00:09:06,839 Speaker 3: like standing at the grill. It's people inside talking. It's 193 00:09:06,960 --> 00:09:10,000 Speaker 3: like the whole thing is the cookout, it's like the party. 194 00:09:10,160 --> 00:09:12,360 Speaker 3: I agree, I'm just more concerned about the food. I 195 00:09:12,400 --> 00:09:14,760 Speaker 3: guess I'm not worried about you people there. I'm like, hey, 196 00:09:14,960 --> 00:09:16,520 Speaker 3: where is the food? 197 00:09:16,600 --> 00:09:19,440 Speaker 2: What time will the chicken be done? Exactly? 198 00:09:19,559 --> 00:09:22,120 Speaker 1: Don't tell me to get there at three point thirty 199 00:09:22,160 --> 00:09:23,840 Speaker 1: when the chicken ain't going to be done till six, 200 00:09:23,880 --> 00:09:26,760 Speaker 1: because I'm leaving and I will come back at six 201 00:09:26,760 --> 00:09:27,760 Speaker 1: when the chicken is done. 202 00:09:27,840 --> 00:09:31,199 Speaker 3: And don't volunteer to bring something essential to the cookout. 203 00:09:32,280 --> 00:09:33,679 Speaker 3: If you know you're gonna be late. 204 00:09:33,559 --> 00:09:36,080 Speaker 1: Don't say you bring in plates and then you show 205 00:09:36,120 --> 00:09:37,959 Speaker 1: up at nine o'clock and so we're all eating out 206 00:09:37,960 --> 00:09:38,680 Speaker 1: of our palms. 207 00:09:39,080 --> 00:09:41,240 Speaker 3: You remember when our friend didn't bring those hamburger buns. 208 00:09:41,240 --> 00:09:44,360 Speaker 2: Do you know how angry we were so angry, like, hey, 209 00:09:44,520 --> 00:09:45,520 Speaker 2: you had one job. 210 00:09:46,559 --> 00:09:48,439 Speaker 3: She showed up at like nine o'clock. The party started 211 00:09:48,440 --> 00:09:48,760 Speaker 3: at three. 212 00:09:48,880 --> 00:09:50,719 Speaker 2: I was like, what are you thinking? We couldn't eat 213 00:09:50,720 --> 00:09:51,800 Speaker 2: our hamburg. 214 00:09:53,600 --> 00:09:57,520 Speaker 3: Okay, So to me, grilling is when you are cooking 215 00:09:57,640 --> 00:10:02,320 Speaker 3: over high heat. So that's when you are using your 216 00:10:02,400 --> 00:10:05,040 Speaker 3: charcoal or gas grill. And that's when you are like, 217 00:10:05,120 --> 00:10:07,480 Speaker 3: you put the meat down, it's like the flame, like 218 00:10:07,520 --> 00:10:10,320 Speaker 3: the coals are right there, the heat is on high, 219 00:10:10,400 --> 00:10:13,719 Speaker 3: and you get those nice uh grill mark grill marks. Right, 220 00:10:13,840 --> 00:10:17,319 Speaker 3: that's grilling to me. Whenever I say barbecue, I'm talking 221 00:10:17,360 --> 00:10:21,480 Speaker 3: about a brisket. I'm talking about the coals are all 222 00:10:21,480 --> 00:10:24,080 Speaker 3: stacked up on one side. I have soaked my wood chips. 223 00:10:24,360 --> 00:10:26,679 Speaker 3: My wood chips are just putting all that smoke and 224 00:10:26,720 --> 00:10:29,880 Speaker 3: aroma into the drum of my grill, and the meat 225 00:10:29,920 --> 00:10:32,400 Speaker 3: is just cooking over off to the side indirect heat, 226 00:10:32,440 --> 00:10:34,520 Speaker 3: you know, and it's just just taking on all the 227 00:10:34,559 --> 00:10:37,600 Speaker 3: flavor just hours and hours. So I need to stop 228 00:10:37,600 --> 00:10:40,520 Speaker 3: saying grilling for everything. If I'm really gonna be a 229 00:10:40,559 --> 00:10:43,920 Speaker 3: cookout connoisseur, I need to be like, no, that's a grill. 230 00:10:44,600 --> 00:10:46,040 Speaker 2: This is barbecue. Yeah. 231 00:10:46,080 --> 00:10:49,400 Speaker 3: I mean it's tricky because you're doing it all on 232 00:10:49,480 --> 00:10:52,280 Speaker 3: a grill. Usually, yeah, unless you're in a smoker, which 233 00:10:52,320 --> 00:10:52,959 Speaker 3: is a different thing. 234 00:10:53,080 --> 00:10:57,400 Speaker 2: But you're doing it, my friends, fun, you're doing it. 235 00:10:57,440 --> 00:10:59,880 Speaker 3: You're doing all of it on the grill, right, And 236 00:11:00,120 --> 00:11:03,680 Speaker 3: so I think that's what happens, and that's how I 237 00:11:03,720 --> 00:11:06,959 Speaker 3: got tricked that time because they were like, we're barbecuing 238 00:11:07,000 --> 00:11:09,160 Speaker 3: and I was like, yes, they lived on a farm house. 239 00:11:09,160 --> 00:11:11,520 Speaker 1: They probably gonn put a whole pig on it. It's 240 00:11:11,559 --> 00:11:20,160 Speaker 1: gonna be delicious. And I was like, hamburgers, hot dog, cauliflower, no, make, 241 00:11:20,200 --> 00:11:23,080 Speaker 1: no qulifier steak at the cookout, I'm not eating nothing. 242 00:11:23,800 --> 00:11:26,640 Speaker 3: So whether you're talking about grilling or barbecuing, what we're 243 00:11:26,679 --> 00:11:30,360 Speaker 3: talking about today is adding heat to meat and enjoying 244 00:11:30,360 --> 00:11:40,320 Speaker 3: a treat bars. But yeah, we're talking about basically when 245 00:11:40,320 --> 00:11:43,920 Speaker 3: you're cooking on the grill, why is it so good? 246 00:11:44,320 --> 00:11:44,560 Speaker 2: Yes? 247 00:11:44,679 --> 00:11:46,640 Speaker 1: And the science behind all of that, because there's a 248 00:11:46,679 --> 00:11:48,000 Speaker 1: lot of science behind. 249 00:11:47,720 --> 00:11:52,079 Speaker 3: There is Listen, if you're a pitmaster, you are molecular gastronomers. 250 00:11:52,160 --> 00:11:54,160 Speaker 2: In my book, Okay, if you. 251 00:11:54,080 --> 00:11:56,199 Speaker 3: Can manage those coals and keep that meat just. 252 00:11:56,200 --> 00:11:58,319 Speaker 2: Right, you deserve a Nobel Prize in chemistry. 253 00:11:58,480 --> 00:12:02,199 Speaker 1: They need to nominate you, Honestly, they deserve it. 254 00:12:02,360 --> 00:12:05,240 Speaker 3: So we're talking about all the things that make barbecue 255 00:12:05,280 --> 00:12:07,040 Speaker 3: taste good. We're we're gonna tell you a little bit 256 00:12:07,040 --> 00:12:10,160 Speaker 3: about the cooking process, what's happening there, and we're gonna 257 00:12:10,200 --> 00:12:14,280 Speaker 3: be talking about like what is actually flavor like how 258 00:12:14,320 --> 00:12:19,000 Speaker 3: your brain processes flavor and how it develops over time. Yeah, 259 00:12:19,040 --> 00:12:21,840 Speaker 3: and why some people have differences in what they think 260 00:12:21,880 --> 00:12:24,640 Speaker 3: tastes good. I'm a vinegar based barbecue person. 261 00:12:24,800 --> 00:12:29,400 Speaker 1: Okay, so listen, my friend, I like a vinegar based marinate. 262 00:12:29,600 --> 00:12:33,720 Speaker 2: M M. But I do like a tangy, spicy barbecue 263 00:12:33,720 --> 00:12:36,480 Speaker 2: sauce on top after like ketchup based? You think, I 264 00:12:36,480 --> 00:12:41,160 Speaker 2: don't know if it's ketchup based barbecue based? Oh my gosh. 265 00:12:41,320 --> 00:12:44,280 Speaker 3: You see we're gonna teach teach some words. I'm like, 266 00:12:44,480 --> 00:12:48,760 Speaker 3: what are you trying to say? I like barbecue, Okay, okay, 267 00:12:48,760 --> 00:12:51,480 Speaker 3: So you like traditional like crafts barbecue sauce or a 268 00:12:51,480 --> 00:12:52,240 Speaker 3: sweet baby rais. 269 00:12:52,280 --> 00:12:53,320 Speaker 2: I like sweet baby rais. 270 00:12:53,360 --> 00:12:55,120 Speaker 3: Okay, we can get into that. So now we're gonna 271 00:12:55,160 --> 00:12:57,160 Speaker 3: start talking about what you like in there. So is 272 00:12:57,160 --> 00:12:59,080 Speaker 3: it you know? Is it the salt? 273 00:12:59,240 --> 00:12:59,880 Speaker 2: Is it sweet? 274 00:13:00,080 --> 00:13:02,000 Speaker 3: Is it the oumami flavor? 275 00:13:02,040 --> 00:13:03,880 Speaker 1: We're gonna talk about all of my mommy gonna be there. 276 00:13:08,640 --> 00:13:10,319 Speaker 1: I've got a lot to learn, but it's okay. I'm 277 00:13:10,320 --> 00:13:12,679 Speaker 1: excited about this episode because it's all my favorite topic. 278 00:13:12,760 --> 00:13:16,160 Speaker 3: Fit's going to be fun. Stay tuned. 279 00:13:34,120 --> 00:13:37,240 Speaker 1: In this labra'y taking y'all through everything from what is 280 00:13:37,320 --> 00:13:41,360 Speaker 1: taste to the science of a good barbecue. We already 281 00:13:41,360 --> 00:13:43,800 Speaker 1: know everyone loves a good cookout, so let's just dive 282 00:13:43,840 --> 00:13:45,120 Speaker 1: into the dissection. 283 00:13:45,200 --> 00:13:45,600 Speaker 2: All right. 284 00:13:45,679 --> 00:13:49,360 Speaker 3: So the first thing we want to do is help 285 00:13:49,440 --> 00:13:52,800 Speaker 3: you understand tastes. So we gotta start with tastes because 286 00:13:52,800 --> 00:13:54,920 Speaker 3: we often are saying, oh, I like this, I like that, 287 00:13:55,200 --> 00:13:57,320 Speaker 3: my taste preference, my taste buzz are like this, my 288 00:13:57,400 --> 00:13:58,040 Speaker 3: palette is this. 289 00:13:58,840 --> 00:14:00,920 Speaker 2: But do y'all even know what taste is? 290 00:14:01,320 --> 00:14:04,880 Speaker 1: So folks have between five thousand and ten thousand taste buds, 291 00:14:04,920 --> 00:14:08,400 Speaker 1: and each taste bud that's on your tongue has about 292 00:14:08,480 --> 00:14:12,400 Speaker 1: fifty to one hundred specialized sensory cells. 293 00:14:12,520 --> 00:14:15,120 Speaker 3: Yeah, and if you think about it, right, that is 294 00:14:15,160 --> 00:14:18,160 Speaker 3: a big range. You're talking about somebody having two hundred 295 00:14:18,160 --> 00:14:20,520 Speaker 3: and fifty thousand sensory cells. 296 00:14:20,320 --> 00:14:21,840 Speaker 2: Or a million a million. 297 00:14:23,520 --> 00:14:27,000 Speaker 3: Somebody is out here having a flavor explosion in their 298 00:14:27,040 --> 00:14:30,680 Speaker 3: mouth and you over here like it's all right, that's 299 00:14:30,720 --> 00:14:38,080 Speaker 3: wild to me. So there's five major tastes. There's sweet, salty, sour, bitter, 300 00:14:38,560 --> 00:14:40,520 Speaker 3: and oomammy. What's your favorite taste? 301 00:14:40,720 --> 00:14:41,120 Speaker 2: Salty? 302 00:14:41,320 --> 00:14:45,440 Speaker 1: Definitely, I will take a potato chip over a slice 303 00:14:45,480 --> 00:14:48,960 Speaker 1: of cake most days, But would you take a potato 304 00:14:49,080 --> 00:14:51,200 Speaker 1: chip over a piece of bacon? 305 00:14:51,600 --> 00:14:56,120 Speaker 2: No? No, So you like you like umammy? Probably I do, 306 00:14:56,280 --> 00:14:56,880 Speaker 2: like my mommy. 307 00:14:57,200 --> 00:15:07,000 Speaker 3: No is the savory taste. So it's sweet, salty, sour, 308 00:15:07,280 --> 00:15:11,720 Speaker 3: bitter and savory, which is called Japanese word for so. 309 00:15:12,000 --> 00:15:13,640 Speaker 2: Yes, I prefer umami then. 310 00:15:13,920 --> 00:15:15,640 Speaker 3: And you know what was hard for me to understand 311 00:15:16,000 --> 00:15:18,560 Speaker 3: what I didn't know before this episode TT was the 312 00:15:18,600 --> 00:15:21,960 Speaker 3: difference between sour and bitter. So sour is a measure 313 00:15:22,040 --> 00:15:26,920 Speaker 3: of acidity. So lemons and limes, those are acidic, and 314 00:15:26,960 --> 00:15:30,440 Speaker 3: so they're sour, but they're not necessarily bitter. You know 315 00:15:30,480 --> 00:15:33,360 Speaker 3: what I think is bitter the pith of like that 316 00:15:33,400 --> 00:15:36,080 Speaker 3: white stuff when you're eating like a citrus fruit. 317 00:15:37,360 --> 00:15:38,880 Speaker 2: To me, that's bitter. 318 00:15:39,040 --> 00:15:42,120 Speaker 3: But the sour is probably like the lemon juice itself, 319 00:15:42,240 --> 00:15:46,480 Speaker 3: because it's a cidic. We generally aren't seeking bitter tasting 320 00:15:47,160 --> 00:15:51,240 Speaker 3: or the bitter taste. But that's useful because a lot 321 00:15:51,280 --> 00:15:55,280 Speaker 3: of toxins taste bitter. Right, So this is like your 322 00:15:55,320 --> 00:15:58,400 Speaker 3: body is maneuvering over time. It's just like I'm not 323 00:15:58,400 --> 00:16:00,600 Speaker 3: even gonna mess with anything that might toxic. 324 00:16:02,040 --> 00:16:02,520 Speaker 2: Is it true? 325 00:16:02,560 --> 00:16:06,200 Speaker 1: That different parts of your tongue taste like bitter, sour, 326 00:16:06,960 --> 00:16:09,280 Speaker 1: and sweet. I think it was I saw something that 327 00:16:09,320 --> 00:16:12,680 Speaker 1: said that the back of your tongue tastes bitter stuff, 328 00:16:12,720 --> 00:16:15,000 Speaker 1: the sides of your tongue taste sour stuff, the tip 329 00:16:15,040 --> 00:16:17,840 Speaker 1: of your tongue tastes like salty and sweet stuff. 330 00:16:17,920 --> 00:16:19,920 Speaker 3: And I always wondered about that chart. So if I 331 00:16:19,960 --> 00:16:21,520 Speaker 3: eat something sweet, but I toss it to the back 332 00:16:21,520 --> 00:16:23,560 Speaker 3: of my mouth, do I not taste the sweetness? 333 00:16:23,600 --> 00:16:23,680 Speaker 1: Like? 334 00:16:24,360 --> 00:16:25,160 Speaker 3: How does it work? 335 00:16:25,520 --> 00:16:28,280 Speaker 1: I guess it's because taste and stuff is way more 336 00:16:28,320 --> 00:16:29,760 Speaker 1: complex than just your tongue. 337 00:16:29,920 --> 00:16:30,960 Speaker 2: That's true. 338 00:16:31,240 --> 00:16:34,520 Speaker 3: So what is taste when we're tasting something overall? 339 00:16:34,800 --> 00:16:36,440 Speaker 2: So taste and flavor. 340 00:16:36,480 --> 00:16:38,760 Speaker 1: People use those two words interchangeably, but it's not the 341 00:16:38,800 --> 00:16:42,640 Speaker 1: same thing actually. So, taste is determined by the gustatory system, okay, 342 00:16:42,680 --> 00:16:45,600 Speaker 1: and all of those parts of that system are located 343 00:16:45,640 --> 00:16:46,520 Speaker 1: inside of your mouth. 344 00:16:47,000 --> 00:16:50,040 Speaker 2: But flavor is what happens after that. 345 00:16:50,160 --> 00:16:52,960 Speaker 1: So, after you taste something and the signals are sent 346 00:16:53,240 --> 00:16:55,840 Speaker 1: up to your brain and you're also smelling it and 347 00:16:55,920 --> 00:16:59,280 Speaker 1: seeing it, flavor is the result of all of those 348 00:16:59,280 --> 00:17:03,160 Speaker 1: things interacting together. Yeah, So taste is like a sense 349 00:17:03,560 --> 00:17:06,640 Speaker 1: the flavor is a vibe. Yes, it's like are there 350 00:17:07,119 --> 00:17:08,280 Speaker 1: linen napkins here? 351 00:17:08,600 --> 00:17:10,440 Speaker 2: Like it's the ambiance just right? 352 00:17:11,640 --> 00:17:14,040 Speaker 1: Are all the colors of the rainbow represented on my plate? 353 00:17:15,000 --> 00:17:16,600 Speaker 1: I don't know how you eat those plates of meat? 354 00:17:16,680 --> 00:17:21,440 Speaker 2: No green? Is that hot dog? Crispy? 355 00:17:22,280 --> 00:17:27,000 Speaker 3: I think my flavor profile is heavy on seeing the 356 00:17:27,359 --> 00:17:29,200 Speaker 3: Oh I need some different. 357 00:17:29,480 --> 00:17:31,840 Speaker 2: Yeah, I don't care how good it is. 358 00:17:31,920 --> 00:17:35,160 Speaker 3: If it's brown and on the edges and Wilton, your 359 00:17:35,200 --> 00:17:36,120 Speaker 3: girl don't want. 360 00:17:35,960 --> 00:17:38,679 Speaker 2: It, then it automatically has a bad flavor for you. 361 00:17:38,840 --> 00:17:40,800 Speaker 1: It doesn't automatically have a bad flavor, but it's going 362 00:17:40,880 --> 00:17:42,720 Speaker 1: to start out at negative five. 363 00:17:44,640 --> 00:17:46,719 Speaker 2: On the scale one t. You gotta bounce back. You 364 00:17:46,920 --> 00:17:48,560 Speaker 2: better really have a good smell. Then. 365 00:17:52,080 --> 00:17:54,880 Speaker 1: I think the other thing that's really interesting is the texture, 366 00:17:55,000 --> 00:17:56,720 Speaker 1: Like how does something feel in your mouth? I know 367 00:17:56,800 --> 00:17:58,720 Speaker 1: some people that say, like, oh, I would like to 368 00:17:58,720 --> 00:18:00,440 Speaker 1: eat this, but I don't like the way it feels. 369 00:18:00,840 --> 00:18:05,480 Speaker 1: I'm exactly like that. Anything that's too soft, like no way, 370 00:18:06,040 --> 00:18:09,160 Speaker 1: Like I can't do like what is it called trayce 371 00:18:09,240 --> 00:18:12,439 Speaker 1: lea chase where it's like milk, I'm like, oh, I 372 00:18:12,440 --> 00:18:16,360 Speaker 1: can't do that. I can't really do oysters, even though 373 00:18:16,400 --> 00:18:18,879 Speaker 1: they taste. I think they taste good, but I can't 374 00:18:18,920 --> 00:18:21,719 Speaker 1: get past the texture of it, okay. Or even like 375 00:18:22,240 --> 00:18:25,320 Speaker 1: if somebody makes chicken and the skin is not crispy, 376 00:18:25,600 --> 00:18:26,960 Speaker 1: Oh yeah, I can't eat it. 377 00:18:27,080 --> 00:18:30,000 Speaker 2: No, my friend wants that skin crisp. Yeah. 378 00:18:30,080 --> 00:18:32,160 Speaker 1: That's why even when I order wings, I say, can 379 00:18:32,200 --> 00:18:34,560 Speaker 1: you make sure that it's well done, please, because if 380 00:18:34,600 --> 00:18:38,440 Speaker 1: that skin is even a little bit like gelatinous, I'm like, hmmm, 381 00:18:38,600 --> 00:18:39,880 Speaker 1: I have to peel all the skin off. 382 00:18:40,040 --> 00:18:41,120 Speaker 2: Yeah, no thanks. 383 00:18:41,400 --> 00:18:43,560 Speaker 3: I think for me, there are things that the sensations 384 00:18:43,600 --> 00:18:47,560 Speaker 3: I don't like or like hot stuff I don't like. Oh, 385 00:18:47,880 --> 00:18:49,720 Speaker 3: I don't like halloenos. 386 00:18:49,720 --> 00:18:52,080 Speaker 2: Feel I don't like the way that we were eating. 387 00:18:52,320 --> 00:18:54,040 Speaker 3: We were having swim were we and I was like 388 00:18:54,040 --> 00:18:54,440 Speaker 3: this is. 389 00:18:54,400 --> 00:18:57,159 Speaker 2: Spicy, and I was like, it's black pepper. 390 00:18:59,440 --> 00:19:03,080 Speaker 3: I can't hate too much spicy, y'all. I also don't 391 00:19:03,160 --> 00:19:06,600 Speaker 3: like every now and sometimes it bothers me. Sometimes it 392 00:19:06,640 --> 00:19:10,280 Speaker 3: doesn't stuff that has like a fur on it, like 393 00:19:10,520 --> 00:19:15,040 Speaker 3: some peaches with the fuzz. Sometimes I take sometimes I 394 00:19:15,080 --> 00:19:15,520 Speaker 3: can't take it. 395 00:19:15,560 --> 00:19:19,240 Speaker 1: Sometimes it's okay, but sometimes I'm like, hey, you should 396 00:19:19,240 --> 00:19:20,000 Speaker 1: have narrated this peech. 397 00:19:20,480 --> 00:19:23,679 Speaker 2: Okay, you should have narried it, she's a wax. 398 00:19:25,320 --> 00:19:28,160 Speaker 3: We've only really talked about what's happening in your mouth. 399 00:19:28,440 --> 00:19:31,800 Speaker 3: We haven't said what's happening in your brain for you 400 00:19:31,880 --> 00:19:36,840 Speaker 3: to be like, ding, this was good, I'll have another. So, 401 00:19:37,600 --> 00:19:42,440 Speaker 3: neurogastronomy is the field that studies how your brain creates 402 00:19:42,480 --> 00:19:45,399 Speaker 3: the perception of flavor. And it's wild, y'all. There's a 403 00:19:45,440 --> 00:19:50,560 Speaker 3: lot that goes into it. One of the sensory methods 404 00:19:51,240 --> 00:19:53,960 Speaker 3: that contributes to how you perceive flavor, and I think 405 00:19:53,960 --> 00:19:55,840 Speaker 3: it's one of the ones that contributes the most is 406 00:19:55,880 --> 00:19:59,120 Speaker 3: all faction and that's smell. Okay, So you have two 407 00:19:59,240 --> 00:20:02,760 Speaker 3: kind of ways that you detect an odor. So there's 408 00:20:03,160 --> 00:20:09,280 Speaker 3: orthonasal smell, which is odor that originates from outside the body, right, 409 00:20:09,359 --> 00:20:12,119 Speaker 3: So that's detecting odors from outside your body. And then 410 00:20:12,119 --> 00:20:15,440 Speaker 3: there's retro nasal smell, and that's the detection of older 411 00:20:15,480 --> 00:20:22,120 Speaker 3: molecules that happen while you're chewing. So as you're masticating, yeah, 412 00:20:22,200 --> 00:20:22,720 Speaker 3: that's chewing. 413 00:20:22,760 --> 00:20:26,000 Speaker 1: Older molecules are coming out of that food and going 414 00:20:26,040 --> 00:20:28,000 Speaker 1: to the back of your mouth, and there are sensors 415 00:20:28,040 --> 00:20:28,480 Speaker 1: back there. 416 00:20:28,640 --> 00:20:29,639 Speaker 2: Yes, you know. 417 00:20:29,680 --> 00:20:32,800 Speaker 1: One of the biggest culprits of like letting off retro 418 00:20:32,880 --> 00:20:34,280 Speaker 1: nasal odor. 419 00:20:34,440 --> 00:20:37,880 Speaker 2: To me is big red here. What you that chewing 420 00:20:37,920 --> 00:20:39,080 Speaker 2: gum the cinnamon one. 421 00:20:39,240 --> 00:20:42,440 Speaker 1: Yes, once you chew into it, it's like your saliva 422 00:20:42,520 --> 00:20:45,399 Speaker 1: must be activating something in red and it's like somebody 423 00:20:45,480 --> 00:20:47,760 Speaker 1: shove a cinnamon stick in your throat, like with sab 424 00:20:48,560 --> 00:20:50,600 Speaker 1: with sabi is one of them too. Yeah, because you 425 00:20:50,640 --> 00:20:51,359 Speaker 1: can't really smell. 426 00:20:51,480 --> 00:20:55,239 Speaker 3: You cannot smell, will not have a smell outside of 427 00:20:55,280 --> 00:20:57,439 Speaker 3: your mouth. But when you put in your mouth, that 428 00:20:57,480 --> 00:20:59,960 Speaker 3: thing light lights your whole life up. 429 00:21:00,600 --> 00:21:02,439 Speaker 2: Yes, it'll blow hole through your skull. 430 00:21:02,600 --> 00:21:06,359 Speaker 3: It's crazy. So we hit orthon nasal smell outside the mouth, 431 00:21:06,440 --> 00:21:09,800 Speaker 3: retro nasal smell in the mouth. But then your odor 432 00:21:09,840 --> 00:21:12,120 Speaker 3: molecules are traveling from the back of your mouth up 433 00:21:12,119 --> 00:21:15,040 Speaker 3: to your nasal pharynx, right, So this is where they 434 00:21:15,040 --> 00:21:19,640 Speaker 3: reach receptors on the skin in the back top part 435 00:21:19,720 --> 00:21:21,640 Speaker 3: of the nose and throat. It'll be on the cheat 436 00:21:21,640 --> 00:21:24,960 Speaker 3: sheet for you guys. So these receptors are able to 437 00:21:25,080 --> 00:21:28,919 Speaker 3: detect the multi dimensional nature of odors. So it's not 438 00:21:29,000 --> 00:21:34,200 Speaker 3: flat like cinnamon. It's probably like ceylon cinnamon, spicy cinnamon. 439 00:21:34,440 --> 00:21:36,479 Speaker 1: I feel like that's where I feel like those are 440 00:21:36,480 --> 00:21:38,960 Speaker 1: the bougie receptors. They're like, it's not just pepper, this 441 00:21:39,080 --> 00:21:45,439 Speaker 1: is white pepper, this is smoked Hungarian paprika. This is 442 00:21:45,480 --> 00:21:48,960 Speaker 1: not just that relation sea salt, right. 443 00:21:50,200 --> 00:21:54,480 Speaker 3: Right, And so interestingly, it's almost like your brain is 444 00:21:54,520 --> 00:21:57,320 Speaker 3: like refining that, right. So once you get that signal, 445 00:21:57,840 --> 00:21:59,720 Speaker 3: it's like it's fine tuning and you get like a 446 00:21:59,840 --> 00:22:06,960 Speaker 3: it starts your your body is basically zeroing in increasing 447 00:22:07,000 --> 00:22:08,800 Speaker 3: the signal to noise racial. So it's like get rid 448 00:22:08,840 --> 00:22:10,439 Speaker 3: of all that background flavor. Let me give you this 449 00:22:10,640 --> 00:22:13,520 Speaker 3: intense You remember iceberg gum when it first came out 450 00:22:14,160 --> 00:22:16,680 Speaker 3: and they had those commercials like like like. 451 00:22:16,680 --> 00:22:17,920 Speaker 2: That's what I feel like it is. 452 00:22:18,920 --> 00:22:22,000 Speaker 1: So then after all of that, after all that happens 453 00:22:22,040 --> 00:22:24,840 Speaker 1: inside of your mouth, and those receptors are and those 454 00:22:24,840 --> 00:22:27,240 Speaker 1: receptors are interacting with those older molecules, it starts to 455 00:22:27,280 --> 00:22:29,840 Speaker 1: send these signals to your brain. And in your brain, 456 00:22:29,920 --> 00:22:34,560 Speaker 1: your hypothalamus and your hippocampus. They determine what type of 457 00:22:34,600 --> 00:22:37,520 Speaker 1: emotion that you have, what emotional reaction that you have 458 00:22:37,640 --> 00:22:40,040 Speaker 1: to the food. I feel like the hypothalamus and the 459 00:22:40,080 --> 00:22:43,840 Speaker 1: hippocampus are involved in everything. They showed up in LAP 460 00:22:43,880 --> 00:22:47,159 Speaker 1: three in lot of me. They showed up in the 461 00:22:47,200 --> 00:22:48,119 Speaker 1: memory episode. 462 00:22:48,760 --> 00:22:56,320 Speaker 3: They gotta minding business, right, they like the Russians, And 463 00:22:56,359 --> 00:22:59,639 Speaker 3: so then this type of old faction stimuli. So stuff 464 00:22:59,680 --> 00:23:03,040 Speaker 3: you were just by chewing a little older release and 465 00:23:03,119 --> 00:23:05,520 Speaker 3: going to the back of the naso pharynx into the brain. 466 00:23:06,280 --> 00:23:09,520 Speaker 3: Then it's like, this is affecting decision making, this is 467 00:23:09,560 --> 00:23:12,000 Speaker 3: affecting emotion, all kinds of stuff. 468 00:23:12,480 --> 00:23:13,760 Speaker 2: We're just a slave to the food. 469 00:23:14,240 --> 00:23:17,360 Speaker 1: I know, I am. Guess what, I'm the first one 470 00:23:17,359 --> 00:23:20,240 Speaker 1: to get angry. I need that food and I need 471 00:23:20,240 --> 00:23:23,600 Speaker 1: it now. Did y'all hear what our producer Jenny put 472 00:23:23,600 --> 00:23:26,680 Speaker 1: at the end of the last episode. It was me hollering, 473 00:23:27,080 --> 00:23:30,760 Speaker 1: where's the food? Yeah, y'all have to listen to the 474 00:23:30,800 --> 00:23:32,800 Speaker 1: little carrots that she puts at the end of the episode. 475 00:23:32,880 --> 00:23:34,240 Speaker 2: Yeah, after they're crassing. 476 00:23:35,480 --> 00:23:38,000 Speaker 3: But that is true, you know. I mean, Snickers made 477 00:23:38,000 --> 00:23:40,240 Speaker 3: a whole campaign around it. Yeah, you're not yourself when 478 00:23:40,240 --> 00:23:43,840 Speaker 3: you're hungry, and it's so true. Now we know why, right, 479 00:23:43,920 --> 00:23:44,280 Speaker 3: so our. 480 00:23:44,200 --> 00:23:45,240 Speaker 2: Old friend the brains. 481 00:23:45,400 --> 00:23:49,120 Speaker 3: Yeah, so we've talked about quite a few things. We've 482 00:23:49,119 --> 00:23:51,560 Speaker 3: talked about how you chew your food and it releases 483 00:23:51,600 --> 00:23:54,639 Speaker 3: these older molecules and they travel up the naso pharynx 484 00:23:54,720 --> 00:23:58,680 Speaker 3: and you have the stimulations of the old factory cortex 485 00:23:58,680 --> 00:24:02,199 Speaker 3: where all those cells are, and it's affecting your emotion 486 00:24:02,359 --> 00:24:05,360 Speaker 3: and your mind, and you have this whole flavor experience. 487 00:24:06,240 --> 00:24:09,480 Speaker 3: But why is it that two people can't eat the 488 00:24:09,520 --> 00:24:13,440 Speaker 3: same thing and have totally different experiences. 489 00:24:13,680 --> 00:24:15,360 Speaker 2: Yeah, like that Maya green tea. 490 00:24:15,400 --> 00:24:17,840 Speaker 1: You made me know that it was a macho latte, 491 00:24:17,920 --> 00:24:20,520 Speaker 1: macho lte, and I was like, I'm not getting it, 492 00:24:20,560 --> 00:24:23,119 Speaker 1: and you were like, this is delicious. Yes, it was 493 00:24:23,160 --> 00:24:25,119 Speaker 1: like every kid drinking it. 494 00:24:25,359 --> 00:24:29,680 Speaker 2: But you know I had the best case of that. 495 00:24:30,040 --> 00:24:32,640 Speaker 3: I was so excited to share. I had got some 496 00:24:32,720 --> 00:24:37,200 Speaker 3: fresh figs at the farmer's market. It is a good example, 497 00:24:37,480 --> 00:24:39,119 Speaker 3: and I was like, teacher, I can't wait for you 498 00:24:39,160 --> 00:24:41,719 Speaker 3: to have some of these figs. These are it's like 499 00:24:41,720 --> 00:24:45,040 Speaker 3: that plums in the ice box poem. But I was like, 500 00:24:45,160 --> 00:24:47,800 Speaker 3: these figs are delicious. You're gonna love them. 501 00:24:47,840 --> 00:24:48,159 Speaker 2: M hm. 502 00:24:49,560 --> 00:24:51,600 Speaker 1: I was like, yeah, I'm gonna eat a fig. I 503 00:24:51,720 --> 00:24:54,119 Speaker 1: never had a fig before, But you had had a 504 00:24:54,119 --> 00:24:56,440 Speaker 1: fag Newton I had. I've eaten a lot of fake 505 00:24:56,520 --> 00:24:58,640 Speaker 1: newtons in my life, so I was like I love 506 00:24:58,720 --> 00:25:00,920 Speaker 1: fig Newtons. Bring those figs on. I'm gonna eat the 507 00:25:01,000 --> 00:25:04,320 Speaker 1: whole thing. They're gonna be delicious. M And my friend 508 00:25:04,400 --> 00:25:06,320 Speaker 1: cuts one open. I'm like, this don't look like I 509 00:25:06,320 --> 00:25:08,239 Speaker 1: thought it would, but I trust it because I love 510 00:25:08,359 --> 00:25:09,080 Speaker 1: fake Newton's. 511 00:25:09,760 --> 00:25:10,640 Speaker 2: I've been into that thing. 512 00:25:10,720 --> 00:25:14,040 Speaker 1: I was like, this is not fag Newton. This is 513 00:25:14,080 --> 00:25:15,399 Speaker 1: not what is in fake Newtons. 514 00:25:15,400 --> 00:25:16,920 Speaker 2: It can't be. These don't taste the same, but fake 515 00:25:17,000 --> 00:25:21,400 Speaker 2: newton is delicious. This is gross if some. 516 00:25:21,359 --> 00:25:23,159 Speaker 3: Of it is probably texture, but I think some of 517 00:25:23,200 --> 00:25:26,200 Speaker 3: it is also like expectation, I really should have It's 518 00:25:26,280 --> 00:25:28,520 Speaker 3: my fault. I should have set you up differently, because 519 00:25:28,920 --> 00:25:31,480 Speaker 3: basically I was like, you you're like a fig because 520 00:25:31,480 --> 00:25:32,320 Speaker 3: you like fake Newtons. 521 00:25:32,359 --> 00:25:33,919 Speaker 2: You were like, yeah, I do like fake newtons. But 522 00:25:33,960 --> 00:25:35,080 Speaker 2: what I basically said. 523 00:25:34,920 --> 00:25:36,800 Speaker 3: Was like, you'll like a strawberry because you eat strawberry 524 00:25:36,800 --> 00:25:40,000 Speaker 3: pop tarts, and that's not the same. It's like, you'll 525 00:25:40,160 --> 00:25:44,280 Speaker 3: like raw what is that cocow nibs or cocoa. What 526 00:25:44,320 --> 00:25:47,040 Speaker 3: are those things called cow cocaw. That's like, you're like 527 00:25:47,119 --> 00:25:48,320 Speaker 3: raw cocal nibs. 528 00:25:48,040 --> 00:25:49,360 Speaker 2: Because like hershey bars. 529 00:25:49,440 --> 00:25:51,840 Speaker 3: Yeah, yeah, I didn't really think that through. 530 00:25:51,880 --> 00:25:53,119 Speaker 2: It's a lot of sugar they're adding. 531 00:25:53,280 --> 00:25:56,680 Speaker 3: So let's talk about these flavor preferences and how that 532 00:25:56,720 --> 00:26:00,480 Speaker 3: can play out at the cookout. Because something that's really 533 00:26:00,480 --> 00:26:02,960 Speaker 3: interesting to me is some of my friends. 534 00:26:03,359 --> 00:26:05,320 Speaker 1: She says some of her friends then looked up, which 535 00:26:05,480 --> 00:26:07,159 Speaker 1: makes me feel like she's talking about me. Some of 536 00:26:07,200 --> 00:26:11,840 Speaker 1: my friends only eat certain things. Some of my friends 537 00:26:11,840 --> 00:26:13,320 Speaker 1: it's like, don't put no onions on that. 538 00:26:13,920 --> 00:26:15,399 Speaker 2: Oh okay, here we go. 539 00:26:15,480 --> 00:26:18,280 Speaker 1: And some of my friends that's not just you, that's you. 540 00:26:18,600 --> 00:26:22,159 Speaker 3: Just a coincidence, coincidence. I believe in coincidences. Sometimes some 541 00:26:22,240 --> 00:26:24,560 Speaker 3: of my friends are you know, don't cook it too long, 542 00:26:24,600 --> 00:26:30,520 Speaker 3: it's too crispy. You know, It's just everybody has these preferences, 543 00:26:30,840 --> 00:26:33,000 Speaker 3: and I think it's really interesting how all this stuff 544 00:26:33,000 --> 00:26:34,800 Speaker 3: plays out. One of my favorite places to see this 545 00:26:34,840 --> 00:26:36,399 Speaker 3: playing out is on black Twitter. 546 00:26:36,680 --> 00:26:39,560 Speaker 1: Yes, because they're like, okay, who made the potato salad? 547 00:26:39,960 --> 00:26:40,200 Speaker 2: Yes? 548 00:26:40,880 --> 00:26:42,920 Speaker 3: They have thinking about and they're saying, what do you 549 00:26:42,920 --> 00:26:44,200 Speaker 3: put in your potato salad? 550 00:26:44,480 --> 00:26:44,680 Speaker 2: Right? 551 00:26:45,200 --> 00:26:47,720 Speaker 3: You gotta be careful about both what's in it, and 552 00:26:48,240 --> 00:26:49,960 Speaker 3: you know me, I'm a stickler for food safety. 553 00:26:50,040 --> 00:26:51,919 Speaker 2: I'm like, hey, is mayonnaise in that? 554 00:26:52,760 --> 00:26:55,199 Speaker 1: Is that refrigerat and that's been sitting out since this 555 00:26:55,320 --> 00:26:57,639 Speaker 1: afternoon and it is now dark. I don't want to 556 00:26:57,680 --> 00:27:02,320 Speaker 1: see the oil separate from the egg and your potato salad. 557 00:27:02,320 --> 00:27:03,080 Speaker 3: I don't want to say it. 558 00:27:03,119 --> 00:27:05,280 Speaker 2: And then they're also saying, your elbows gotta look a 559 00:27:05,320 --> 00:27:05,800 Speaker 2: certain way. 560 00:27:06,040 --> 00:27:09,480 Speaker 3: Yeah, let me tell you, when I grill, I look 561 00:27:09,560 --> 00:27:11,840 Speaker 3: like my worst self. That's how the food tastes the best. 562 00:27:12,359 --> 00:27:12,760 Speaker 2: Okay. 563 00:27:13,119 --> 00:27:14,840 Speaker 3: I don't even put any lotion on my heels when 564 00:27:14,880 --> 00:27:16,840 Speaker 3: I grill. You can't, or the food won't taste right. 565 00:27:16,880 --> 00:27:17,639 Speaker 2: Food won't taste right. 566 00:27:17,680 --> 00:27:19,479 Speaker 1: That's why when they say, man, you really put your 567 00:27:19,480 --> 00:27:22,200 Speaker 1: foot in this, they mean the ashy. 568 00:27:21,800 --> 00:27:23,720 Speaker 3: Foot, the crusty part of the food. 569 00:27:25,640 --> 00:27:28,200 Speaker 2: I don't want to know. No foot with a pedicure 570 00:27:28,480 --> 00:27:29,320 Speaker 2: making my food. 571 00:27:29,600 --> 00:27:32,679 Speaker 3: No pedicure foot ever made a good brack of ribs. 572 00:27:32,840 --> 00:27:34,280 Speaker 2: Never. Okay. 573 00:27:34,320 --> 00:27:37,639 Speaker 1: So now that we've dissected taste versus flavor and how 574 00:27:37,680 --> 00:27:40,560 Speaker 1: we process flavor in our brains, let's apply all that 575 00:27:40,600 --> 00:27:43,520 Speaker 1: to the cookout. We're gonna take you from start to finish, 576 00:27:43,680 --> 00:27:47,240 Speaker 1: and the first step is usually marinating or brining. 577 00:27:48,200 --> 00:27:51,080 Speaker 3: So we have to think of meat as all these 578 00:27:51,119 --> 00:27:54,960 Speaker 3: proteins that are packed together. And if you don't put 579 00:27:55,000 --> 00:27:56,879 Speaker 3: anything on your meat, and you just throw it on 580 00:27:56,920 --> 00:28:00,000 Speaker 3: the grill. The first thing you'll see is that meat 581 00:28:00,200 --> 00:28:00,960 Speaker 3: shriveling up. 582 00:28:01,200 --> 00:28:03,760 Speaker 1: So what happens with the marinad is that when that 583 00:28:04,000 --> 00:28:07,280 Speaker 1: salt it begins to dissolve in all the water that 584 00:28:07,359 --> 00:28:11,840 Speaker 1: you have in your meat, because meat is seventy five 585 00:28:11,840 --> 00:28:15,480 Speaker 1: percent water. So then the salt begins to dissolve and 586 00:28:15,520 --> 00:28:18,640 Speaker 1: all those salt molecules start to travel through the meat. 587 00:28:18,680 --> 00:28:21,800 Speaker 1: Because when you have something that's high concentration salt, so 588 00:28:21,840 --> 00:28:26,040 Speaker 1: that's your marinade, it naturally wants to go from high 589 00:28:26,119 --> 00:28:29,199 Speaker 1: concentration to low concentration, so that salt just starts to 590 00:28:29,280 --> 00:28:31,720 Speaker 1: force itself down into the meat. And that's the reason 591 00:28:31,720 --> 00:28:35,120 Speaker 1: why with a marinade, your entire meat gets flavored. 592 00:28:35,320 --> 00:28:38,040 Speaker 3: I am a fan of brining. I used to be 593 00:28:38,040 --> 00:28:40,600 Speaker 3: a marinading kind of girl, but now I am a 594 00:28:40,720 --> 00:28:41,320 Speaker 3: dry brine. 595 00:28:41,640 --> 00:28:43,800 Speaker 2: What is the difference between marinating and burning? 596 00:28:44,000 --> 00:28:48,120 Speaker 1: So marinating is when you have a like, you usually 597 00:28:48,200 --> 00:28:51,760 Speaker 1: create some kind of sauce almost like it's usually some 598 00:28:51,840 --> 00:28:55,760 Speaker 1: citrus and some savory and salt, and then you put 599 00:28:55,760 --> 00:28:57,480 Speaker 1: the meat. You like are putting the meat into like 600 00:28:57,560 --> 00:29:00,600 Speaker 1: a liquid flavor bath is what I I would call it. 601 00:29:00,760 --> 00:29:03,800 Speaker 1: And the key here is a salt based marinad because 602 00:29:03,840 --> 00:29:07,800 Speaker 1: sometimes people make the mistake of making kind of acidic 603 00:29:07,840 --> 00:29:09,680 Speaker 1: marinaise because they're like, ooh, I mean U some limon juice. 604 00:29:09,680 --> 00:29:12,640 Speaker 1: It's going to really tenderize this stuff. But acidic marinades 605 00:29:12,840 --> 00:29:15,800 Speaker 1: and things like with vinegar, lemon and wine, the acid 606 00:29:15,880 --> 00:29:17,720 Speaker 1: can only go so far down into the meat. So 607 00:29:17,720 --> 00:29:19,600 Speaker 1: if you have a really thick cut of meat, your 608 00:29:19,640 --> 00:29:21,400 Speaker 1: acidic marinate is not going to be able to get 609 00:29:21,520 --> 00:29:23,400 Speaker 1: down in there. It's not gonna be able to just 610 00:29:23,920 --> 00:29:26,880 Speaker 1: get down to the core like you like you can 611 00:29:26,920 --> 00:29:29,960 Speaker 1: with the salt. Yeah, So salt is a major key, yes. 612 00:29:30,280 --> 00:29:32,760 Speaker 3: And so another thing that the salt does while it's 613 00:29:32,800 --> 00:29:34,960 Speaker 3: diffusing through your meat is that it also helps to 614 00:29:34,960 --> 00:29:37,120 Speaker 3: break down some of the protein that's in it, and 615 00:29:37,200 --> 00:29:39,760 Speaker 3: that creates a more tender and juicy product. And so 616 00:29:39,880 --> 00:29:41,800 Speaker 3: when I think about that salt, that's why one of 617 00:29:41,800 --> 00:29:44,400 Speaker 3: my favorite things to do is a dry brine. So 618 00:29:45,200 --> 00:29:48,200 Speaker 3: a liquid brine is basically a salty marinate, but a 619 00:29:48,320 --> 00:29:50,400 Speaker 3: dry brine is where you just take the salt and 620 00:29:50,440 --> 00:29:52,600 Speaker 3: you put it right on the meat like and so 621 00:29:53,040 --> 00:29:55,280 Speaker 3: it's so interesting. Sometimes I'll do this and I'll have 622 00:29:55,320 --> 00:29:56,840 Speaker 3: a piece of meat and it's uncovered and I put 623 00:29:56,840 --> 00:29:59,040 Speaker 3: a bunch of salt on it, and you can just 624 00:29:59,160 --> 00:30:04,440 Speaker 3: see the water kind of bubbling up, like because I 625 00:30:04,440 --> 00:30:07,360 Speaker 3: think it's the salt going in because there's a higher 626 00:30:07,400 --> 00:30:09,720 Speaker 3: water concentration in the meat, so it's pulling the water 627 00:30:09,760 --> 00:30:12,600 Speaker 3: out and the salt is forcing itself in. But you 628 00:30:12,640 --> 00:30:14,480 Speaker 3: get to see some of the water on the surface 629 00:30:14,520 --> 00:30:16,840 Speaker 3: of the meat. And so I like to do a 630 00:30:16,920 --> 00:30:21,680 Speaker 3: dry brin. I do that for chicken, for turkey, Like 631 00:30:21,680 --> 00:30:23,760 Speaker 3: when I do something on the grill, like the turkey 632 00:30:23,840 --> 00:30:25,800 Speaker 3: we talked about, I usually do a dry brine and 633 00:30:25,840 --> 00:30:28,160 Speaker 3: so the skin will get so crispy because you've pulled 634 00:30:28,160 --> 00:30:30,520 Speaker 3: all that moisture out. When I want a crisp skin, 635 00:30:31,200 --> 00:30:32,520 Speaker 3: a dry brine is where it's at. 636 00:30:33,120 --> 00:30:37,120 Speaker 1: So after you've already marinated or brined your meat, depending 637 00:30:37,160 --> 00:30:40,000 Speaker 1: on your preference, then now it's time to start cooking. 638 00:30:40,200 --> 00:30:42,959 Speaker 1: And me personally, I love a seared meat because I 639 00:30:43,080 --> 00:30:46,479 Speaker 1: really love that crispy outside. Like we said, I like 640 00:30:46,480 --> 00:30:50,160 Speaker 1: a crispy hota. I like my chicken crispy. I like 641 00:30:50,240 --> 00:30:52,520 Speaker 1: my steak to have like a nice seared outside. And 642 00:30:52,560 --> 00:30:55,720 Speaker 1: I always heard that with like a bigger cut of meat, 643 00:30:55,840 --> 00:30:57,840 Speaker 1: like a steak, that you see it to keep the 644 00:30:57,920 --> 00:31:01,240 Speaker 1: juices in. Yeah, that's kind of a misconception, right, because 645 00:31:01,280 --> 00:31:04,720 Speaker 1: when you sear something, what you're actually doing is removing 646 00:31:04,800 --> 00:31:06,760 Speaker 1: all the water from it, all the juices from it. 647 00:31:07,080 --> 00:31:10,160 Speaker 1: And so maybe a more appropriate thing to do is 648 00:31:10,200 --> 00:31:13,600 Speaker 1: to sear on one depending on how thick cut your 649 00:31:13,600 --> 00:31:14,080 Speaker 1: steak is. 650 00:31:14,160 --> 00:31:14,440 Speaker 2: Right. 651 00:31:14,600 --> 00:31:16,360 Speaker 3: I have a friend that makes these cowboy steaks, and 652 00:31:16,400 --> 00:31:18,200 Speaker 3: I swear they're like three or four inches a bit, 653 00:31:18,760 --> 00:31:21,680 Speaker 3: and you sear it on one side, see it on 654 00:31:21,720 --> 00:31:23,640 Speaker 3: the other, and then you have a little bit of 655 00:31:23,640 --> 00:31:27,479 Speaker 3: indirect heat to kind of let it finish cooking so 656 00:31:27,480 --> 00:31:29,960 Speaker 3: that you're not just drying the meat out, right, because 657 00:31:30,000 --> 00:31:34,360 Speaker 3: that searing isn't waterproof, no, so searing it in doesn't 658 00:31:34,400 --> 00:31:36,240 Speaker 3: actually keep water in. The water is still going to 659 00:31:36,280 --> 00:31:38,320 Speaker 3: try and get out, but what you're doing by seering 660 00:31:38,480 --> 00:31:41,600 Speaker 3: is like forcing the water out faster fast. 661 00:31:41,720 --> 00:31:41,920 Speaker 2: Yeah. 662 00:31:41,960 --> 00:31:44,520 Speaker 3: And so a lot of times people think if I 663 00:31:44,520 --> 00:31:46,520 Speaker 3: cook everything really high, I'm going to get a really 664 00:31:46,560 --> 00:31:49,080 Speaker 3: good and crispy skin. And some of y'all are finding 665 00:31:49,200 --> 00:31:51,800 Speaker 3: you're putting your chicken on really high and it's crispy 666 00:31:51,840 --> 00:31:53,480 Speaker 3: on the outside and it's. 667 00:31:53,600 --> 00:31:55,280 Speaker 2: Raw dog on the inside. 668 00:31:55,440 --> 00:31:57,719 Speaker 3: Yes, and there's a raw on the inside. And so 669 00:31:58,120 --> 00:32:00,560 Speaker 3: I think you really got to look at when do 670 00:32:00,600 --> 00:32:03,400 Speaker 3: I want direct heat and when do I want indirect heat. 671 00:32:04,480 --> 00:32:07,800 Speaker 1: So that's when you have the low and slow technique. Right, 672 00:32:08,000 --> 00:32:08,960 Speaker 1: low and slow. 673 00:32:08,840 --> 00:32:11,200 Speaker 3: Is really good for some of your tougher cuts of meat, 674 00:32:11,240 --> 00:32:14,960 Speaker 3: so like your shoulders, brisket, like big pieces of meat 675 00:32:15,000 --> 00:32:17,320 Speaker 3: like that. I like a low and slow and just 676 00:32:17,360 --> 00:32:21,160 Speaker 3: adding the coals. Like we had a big party in 677 00:32:21,240 --> 00:32:23,800 Speaker 3: Durham and my whole family was there. 678 00:32:23,840 --> 00:32:25,800 Speaker 2: My mom was there, and my godmom, the whole family 679 00:32:25,800 --> 00:32:27,560 Speaker 2: wasn't there. I wasn't there. Yeah, you weren't there. I 680 00:32:27,560 --> 00:32:29,960 Speaker 2: hadn't met you yet. I'm sorry. That's no excuse, but 681 00:32:30,280 --> 00:32:31,640 Speaker 2: that's why continue. 682 00:32:31,720 --> 00:32:35,320 Speaker 3: My godmom cooked ribs and she cooked something else I 683 00:32:35,360 --> 00:32:38,400 Speaker 3: don't know, but it was overnight, just on the grill, 684 00:32:38,560 --> 00:32:39,880 Speaker 3: just low smoking it. 685 00:32:40,120 --> 00:32:40,800 Speaker 2: She was like, add a. 686 00:32:40,720 --> 00:32:43,320 Speaker 3: Few more coals out there, add a little bit of chips, 687 00:32:43,640 --> 00:32:45,760 Speaker 3: and when I tell you that, meat was falling off 688 00:32:45,880 --> 00:32:46,680 Speaker 3: the bone. 689 00:32:47,160 --> 00:32:48,160 Speaker 2: And that's what I like. 690 00:32:48,440 --> 00:32:50,520 Speaker 3: I wanted to have some crispy bits on the edges 691 00:32:50,880 --> 00:32:53,600 Speaker 3: and to be tender and then all that fat just. 692 00:32:54,480 --> 00:32:56,280 Speaker 1: So you don't even necessarily have to see it to 693 00:32:56,320 --> 00:32:59,360 Speaker 1: get the crispy stuff right, not all the time. So 694 00:32:59,400 --> 00:33:02,360 Speaker 1: the meat is marinated or brined, it's cooked to perfection, 695 00:33:02,920 --> 00:33:06,800 Speaker 1: and now it's time for the very last step, the sauce. 696 00:33:07,640 --> 00:33:09,760 Speaker 1: You can travel all over the United States and everybody 697 00:33:09,800 --> 00:33:11,680 Speaker 1: has their own opinions on what the best type of 698 00:33:11,680 --> 00:33:13,920 Speaker 1: barbecue sauce is. We're just gonna tell you the different 699 00:33:13,920 --> 00:33:15,560 Speaker 1: types that there are, and then you should go out 700 00:33:15,560 --> 00:33:17,840 Speaker 1: there and try them, try them all and tell us 701 00:33:17,840 --> 00:33:19,000 Speaker 1: which ones you like best. 702 00:33:19,320 --> 00:33:21,760 Speaker 2: Yes, because personally. 703 00:33:21,760 --> 00:33:26,440 Speaker 1: I had not really had different types of barbecue sauce 704 00:33:26,480 --> 00:33:29,600 Speaker 1: until I moved to North Carolina, where when you go 705 00:33:29,680 --> 00:33:36,040 Speaker 1: to a barbecue spot, they offer you multiple types of barbecue. 706 00:33:35,560 --> 00:33:36,320 Speaker 2: Sauce on your table. 707 00:33:36,320 --> 00:33:38,240 Speaker 1: They're like, okay, so this is your vinegar base, this 708 00:33:38,320 --> 00:33:40,760 Speaker 1: is your mustard base, and I'm like, I don't know 709 00:33:40,800 --> 00:33:42,560 Speaker 1: what you want to get. And when I first moved 710 00:33:42,560 --> 00:33:43,960 Speaker 1: to North Carolina, I was just dumping all of them 711 00:33:43,960 --> 00:33:45,440 Speaker 1: on there because I was just like, I don't know 712 00:33:45,480 --> 00:33:45,840 Speaker 1: what to do. 713 00:33:45,880 --> 00:33:47,400 Speaker 2: I don't want to offend anyone. I'm nervous, and I 714 00:33:47,440 --> 00:33:49,360 Speaker 2: don't want anybody to be mad at me. 715 00:33:49,800 --> 00:33:52,240 Speaker 1: But yeah, there's so many different kinds and they all 716 00:33:52,320 --> 00:33:55,560 Speaker 1: like can I'm like, okay, I like this for chicken, 717 00:33:55,640 --> 00:33:58,240 Speaker 1: I like this for brisket, I like this for this thing, 718 00:33:58,760 --> 00:34:01,520 Speaker 1: and all of the have like different bases. 719 00:34:01,920 --> 00:34:05,400 Speaker 3: I have always really liked a vinegar base, right, So 720 00:34:05,440 --> 00:34:08,759 Speaker 3: this is this is like eastern North Carolina style barbecue 721 00:34:08,760 --> 00:34:11,040 Speaker 3: where you have grilled your meat and then you like 722 00:34:11,080 --> 00:34:13,000 Speaker 3: are pulled, like you pull the meat off the bone 723 00:34:13,120 --> 00:34:16,160 Speaker 3: and then you dump something that's like vinegar, like almost 724 00:34:16,160 --> 00:34:19,839 Speaker 3: like apple cider vinegar and hot spices and stuff. So 725 00:34:19,920 --> 00:34:23,279 Speaker 3: I like that tangy. I like a tangy taste and 726 00:34:23,320 --> 00:34:24,759 Speaker 3: a little bit of heat, not too much because you 727 00:34:24,800 --> 00:34:26,960 Speaker 3: know I can't handle that, right, So a little a 728 00:34:27,000 --> 00:34:31,399 Speaker 3: mild vinegar sauce. One of the mild vinegar sauces that 729 00:34:32,000 --> 00:34:35,120 Speaker 3: always takes me right back home is called Carolina Treat. 730 00:34:36,400 --> 00:34:40,200 Speaker 3: But I also am a fan of like what would 731 00:34:40,200 --> 00:34:43,479 Speaker 3: we called Kansas City style barbecue. So this is where 732 00:34:43,480 --> 00:34:45,440 Speaker 3: barbecue where you have the meat and you rub it 733 00:34:45,440 --> 00:34:47,799 Speaker 3: with all these spices and you cook it. And then 734 00:34:48,040 --> 00:34:51,640 Speaker 3: after you have the meat with the spices cooked, you 735 00:34:51,680 --> 00:34:53,240 Speaker 3: add like a thick tomato sauce. 736 00:34:53,280 --> 00:34:55,880 Speaker 1: So so it's a dry rub, then they cook it 737 00:34:56,320 --> 00:34:59,600 Speaker 1: and you cook it and there's a tomato based sauce 738 00:34:59,600 --> 00:35:00,319 Speaker 1: that goes with it. 739 00:35:00,480 --> 00:35:03,320 Speaker 3: I think k C Masterpiece that case is for Kansas City. 740 00:35:03,760 --> 00:35:08,319 Speaker 3: Oh so KSE masterpiece is Kansas City like masterpiece style 741 00:35:08,400 --> 00:35:09,200 Speaker 3: barbecue sauce. 742 00:35:09,520 --> 00:35:11,760 Speaker 2: I would have thought that Casey was just like keep cooking. 743 00:35:15,040 --> 00:35:17,640 Speaker 3: I think I really like that one of my favorite 744 00:35:17,640 --> 00:35:19,240 Speaker 3: tomato based barbecue sauces. 745 00:35:19,280 --> 00:35:23,360 Speaker 2: And I think you like this one too, Sweet Baby Race, Yeah, 746 00:35:23,440 --> 00:35:24,719 Speaker 2: that is my go to. 747 00:35:25,239 --> 00:35:28,520 Speaker 1: I put that on everything right next to my old 748 00:35:28,520 --> 00:35:31,280 Speaker 1: bay Like it's so good. 749 00:35:31,719 --> 00:35:33,479 Speaker 2: You can just put Sweet Baby Rais on a bun. 750 00:35:35,320 --> 00:35:36,680 Speaker 2: I just put it on my finger and I'm like, 751 00:35:36,719 --> 00:35:42,040 Speaker 2: this is a great snack. And so there's that. But 752 00:35:42,080 --> 00:35:43,160 Speaker 2: then there's Texas style. 753 00:35:43,239 --> 00:35:46,359 Speaker 3: There's also mustard style that I think is in North 754 00:35:46,360 --> 00:35:47,880 Speaker 3: Carolina and South Carolina a little bit. 755 00:35:47,920 --> 00:35:48,799 Speaker 2: There are a lot of different styles. 756 00:35:48,800 --> 00:35:50,319 Speaker 1: I don't want to leave anybody out, but those are 757 00:35:50,360 --> 00:35:53,279 Speaker 1: the two main things that I think are big. And 758 00:35:53,320 --> 00:35:55,680 Speaker 1: I think your preference is just based off of those 759 00:35:55,719 --> 00:35:58,839 Speaker 1: things that we mentioned earlier on in the episode, where 760 00:35:58,880 --> 00:36:01,839 Speaker 1: it's just like if you grew up around people who 761 00:36:01,920 --> 00:36:05,480 Speaker 1: only had mustard based barbecue sauce, and your likely to 762 00:36:05,640 --> 00:36:06,239 Speaker 1: only like that. 763 00:36:06,560 --> 00:36:08,439 Speaker 3: Yeah, especially if it's the only thing available, You're gonna 764 00:36:08,480 --> 00:36:09,200 Speaker 3: eat that or you're gonna be. 765 00:36:09,200 --> 00:36:14,480 Speaker 1: Hungry, you know, for real, And so like, I don't 766 00:36:14,520 --> 00:36:17,280 Speaker 1: really have a preference. I'm just like what tastes best 767 00:36:17,440 --> 00:36:21,880 Speaker 1: at that time and what's available and available I'm hungry. 768 00:36:22,760 --> 00:36:25,520 Speaker 1: And I think that's the really interesting thing. You know, 769 00:36:25,840 --> 00:36:30,000 Speaker 1: food is something that can both unite and separate us. 770 00:36:30,040 --> 00:36:32,120 Speaker 1: I was at the grocery store recently and I saw 771 00:36:32,520 --> 00:36:35,560 Speaker 1: what those things called. It was like dry grasshoppers at 772 00:36:35,560 --> 00:36:39,080 Speaker 1: the grocery store and I was like, ewh And then 773 00:36:39,080 --> 00:36:42,520 Speaker 1: I said, people are probably wondering who is eating those 774 00:36:42,840 --> 00:36:46,680 Speaker 1: pickled doubled eggs. You know, is there something for every 775 00:36:46,680 --> 00:36:49,160 Speaker 1: culture that people were like, oh who eats that? And 776 00:36:49,239 --> 00:36:52,319 Speaker 1: I think it's really it's really interesting because food really 777 00:36:52,320 --> 00:36:54,359 Speaker 1: binds us. Like you think about a lot of major things, 778 00:36:54,400 --> 00:36:57,240 Speaker 1: we celebrate, we talk, we do all kinds of stuff 779 00:36:57,320 --> 00:36:58,520 Speaker 1: and bond over food. 780 00:36:58,760 --> 00:37:01,960 Speaker 2: Like every major there's usually food that's involved. 781 00:37:02,200 --> 00:37:05,759 Speaker 3: And it's really important to really kind of get out 782 00:37:05,760 --> 00:37:07,200 Speaker 3: there and try other foods. 783 00:37:07,400 --> 00:37:11,600 Speaker 1: Absolutely because I have had grasshoppers, you have and they 784 00:37:11,640 --> 00:37:12,920 Speaker 1: taste like some flower seeds. 785 00:37:13,480 --> 00:37:15,560 Speaker 2: What so I really enjoyed them. 786 00:37:15,719 --> 00:37:17,440 Speaker 1: I mean, it's not like I'm out here like, oh, 787 00:37:17,560 --> 00:37:19,200 Speaker 1: let me run to the store and get some grasshoppers 788 00:37:19,239 --> 00:37:22,960 Speaker 1: real quick. But I'm never afraid to try something and 789 00:37:23,040 --> 00:37:24,080 Speaker 1: not afraid to like it. 790 00:37:24,239 --> 00:37:26,480 Speaker 2: If it tastes good, give it as frobs. 791 00:37:26,640 --> 00:37:29,279 Speaker 1: Yeah, I think it's a mental thing for me. You 792 00:37:29,320 --> 00:37:33,279 Speaker 1: know how I'm about exoskeleton. Yeah, she doesn't like any 793 00:37:33,920 --> 00:37:36,800 Speaker 1: shiny backed beetle or anything with antenna. 794 00:37:37,200 --> 00:37:39,919 Speaker 3: But I do have to say a lobster is looking 795 00:37:39,920 --> 00:37:43,040 Speaker 3: real close to a roach, she got a shiny back 796 00:37:43,080 --> 00:37:45,840 Speaker 3: of heart or right outside in an antenna, I'm gonna 797 00:37:45,880 --> 00:37:46,759 Speaker 3: have to reevaluate. 798 00:37:46,960 --> 00:37:48,560 Speaker 2: Oh no, y'all. 799 00:37:49,160 --> 00:37:52,040 Speaker 3: All we're saying is don't be afraid to try something new. 800 00:37:52,560 --> 00:37:55,080 Speaker 3: And if you didn't learn anything today, I hope you 801 00:37:55,160 --> 00:38:00,480 Speaker 3: learned that your taste preferences they're just temporary. You can 802 00:38:00,560 --> 00:38:04,520 Speaker 3: change them. Get out there, try something new, eat a grasshopper. 803 00:38:05,680 --> 00:38:07,839 Speaker 1: Yeah. If you feel like you're picky, that's something that 804 00:38:07,920 --> 00:38:10,359 Speaker 1: you're deciding. It's not something that your body is doing 805 00:38:10,719 --> 00:38:11,840 Speaker 1: for you. 806 00:38:11,239 --> 00:38:12,560 Speaker 2: You can you can change it. 807 00:38:12,800 --> 00:38:16,160 Speaker 3: Mind over matter. Just tell yourself I'm not picky. I'm 808 00:38:16,200 --> 00:38:19,000 Speaker 3: gonna try something new and as long as you're not 809 00:38:19,040 --> 00:38:20,759 Speaker 3: allergic to it, I think it's a good look. 810 00:38:21,000 --> 00:38:23,920 Speaker 2: Yeah, tell us what you guys are eating that's different, 811 00:38:24,239 --> 00:38:25,640 Speaker 2: tell us tell us what you're doing. 812 00:38:25,680 --> 00:38:28,000 Speaker 3: If you stepped outside your comfort zone and try something new, 813 00:38:28,040 --> 00:38:41,200 Speaker 3: we want to hear about it. So this episode was 814 00:38:41,239 --> 00:38:43,600 Speaker 3: so fun that we had to just keep going. We 815 00:38:44,200 --> 00:38:46,440 Speaker 3: told you all the elements for our cookout, but we 816 00:38:46,520 --> 00:38:47,480 Speaker 3: left out one thing. 817 00:38:47,800 --> 00:38:49,799 Speaker 2: And that's the cookout playlist. 818 00:38:49,920 --> 00:38:53,600 Speaker 1: Yes, and Spotify is actually put together a cookout playlist 819 00:38:53,880 --> 00:38:56,960 Speaker 1: that you can go into the Spotify app and listen to. 820 00:38:57,080 --> 00:38:59,440 Speaker 1: It's got all the hits, from the old stuff to 821 00:38:59,520 --> 00:39:00,000 Speaker 1: the new stuff. 822 00:39:00,280 --> 00:39:01,760 Speaker 2: So go check that out. 823 00:39:02,000 --> 00:39:04,239 Speaker 3: And if you check out our show notes, you can 824 00:39:04,280 --> 00:39:07,839 Speaker 3: see some of our favorite and hottest barbecue takes. So 825 00:39:07,880 --> 00:39:12,000 Speaker 3: I'm posting the Wattley water recipe. GT's gonna tell you. 826 00:39:12,000 --> 00:39:14,200 Speaker 2: Some of my favorite barbecue places in DC. 827 00:39:14,920 --> 00:39:17,239 Speaker 3: I'm gonna tell you some I really like in North Carolina. 828 00:39:17,440 --> 00:39:21,359 Speaker 3: We're gonna give you links to our sauces. You name it, 829 00:39:21,440 --> 00:39:23,560 Speaker 3: we got it in the show notes, so you can 830 00:39:23,600 --> 00:39:27,680 Speaker 3: find those at Dope Labs podcast dot com, slash Lab 831 00:39:27,920 --> 00:39:30,799 Speaker 3: zero one two and that brings you to the next point. 832 00:39:30,960 --> 00:39:34,239 Speaker 2: This is lab wel, this is lab twhoa. This is 833 00:39:34,280 --> 00:39:37,840 Speaker 2: the end of the semester, and congratulations, you've all passed. 834 00:39:37,880 --> 00:39:40,600 Speaker 2: You don't have to go to summer school, so you're 835 00:39:40,600 --> 00:39:41,240 Speaker 2: getting a break. 836 00:39:41,320 --> 00:39:45,839 Speaker 3: Semester two will start September twelfth, don't be late. 837 00:39:46,120 --> 00:39:48,479 Speaker 1: And so while we're on this break, we're gonna still 838 00:39:48,520 --> 00:39:51,560 Speaker 1: be putting stuff out on social media and still interact 839 00:39:51,600 --> 00:39:51,840 Speaker 1: with you. 840 00:39:51,880 --> 00:39:52,160 Speaker 3: Guys. 841 00:39:52,200 --> 00:39:55,839 Speaker 1: Please call us and let us know your episode's suggestions 842 00:39:56,120 --> 00:39:57,600 Speaker 1: or if you just want to say, hey, what's up. 843 00:39:57,960 --> 00:40:01,120 Speaker 3: So we're also creating an audio yearbook everybody. You know 844 00:40:01,160 --> 00:40:03,640 Speaker 3: how the end of the school year you sign the 845 00:40:03,719 --> 00:40:05,799 Speaker 3: yearbooks and you say, hey, I have such a great time, 846 00:40:05,840 --> 00:40:08,520 Speaker 3: can't wait to see you next fall. We're basically doing 847 00:40:08,560 --> 00:40:10,480 Speaker 3: the same thing. We want to hear from you, and 848 00:40:10,560 --> 00:40:12,239 Speaker 3: we want to know what did you like about the show? 849 00:40:12,280 --> 00:40:14,080 Speaker 3: What do you want to hear next. We're gonna put 850 00:40:14,120 --> 00:40:15,840 Speaker 3: all these things together in a short clip and you 851 00:40:15,840 --> 00:40:18,040 Speaker 3: can hear that if you are signed up on our 852 00:40:18,080 --> 00:40:19,400 Speaker 3: website for our newsletter. 853 00:40:22,640 --> 00:40:23,160 Speaker 2: For more on. 854 00:40:23,080 --> 00:40:25,600 Speaker 3: Today's episode, check out our cheat sheet and show notes 855 00:40:25,640 --> 00:40:27,800 Speaker 3: at Dope Laps Podcasts dot com. 856 00:40:28,000 --> 00:40:30,319 Speaker 1: And remember the phone lines are always open. You can 857 00:40:30,400 --> 00:40:33,080 Speaker 1: leave us a question or a comment or text us. 858 00:40:33,200 --> 00:40:36,680 Speaker 1: Our number is two zero two five six seven seven 859 00:40:36,800 --> 00:40:40,360 Speaker 1: zero two eight. That's two zero two five six seven 860 00:40:40,800 --> 00:40:42,160 Speaker 1: seven zero two eight. 861 00:40:42,400 --> 00:40:44,839 Speaker 3: You can find us on Twitter and Instagram at Dope 862 00:40:44,880 --> 00:40:48,160 Speaker 3: Laps Podcast. Tt Is on Twitter and Instagram at dr 863 00:40:48,400 --> 00:40:50,520 Speaker 3: Underscore T Sho. 864 00:40:50,280 --> 00:40:52,839 Speaker 1: And you can find Zakia on Twitter and Instagram at 865 00:40:53,080 --> 00:40:53,880 Speaker 1: z Said So. 866 00:40:54,600 --> 00:40:56,239 Speaker 3: And if you do love the show, don't forget to 867 00:40:56,280 --> 00:40:58,520 Speaker 3: follow us on Spotify or wherever else you listen to 868 00:40:58,600 --> 00:41:01,800 Speaker 3: your podcast. Our producer Jenny Rattle at Mast. Mixing and 869 00:41:01,880 --> 00:41:03,320 Speaker 3: sound design by Hannis Brown. 870 00:41:03,440 --> 00:41:07,000 Speaker 1: Original theme music by Taka Yasuzawa and Alex sugi Ura. 871 00:41:07,120 --> 00:41:09,680 Speaker 1: Additional music by Elijah Alex Harvey. 872 00:41:09,719 --> 00:41:11,399 Speaker 3: We want to give a special thanks to our team 873 00:41:11,520 --> 00:41:15,400 Speaker 3: at Spotify, Christina Troy and Shirley Ramos. Dope Labs is 874 00:41:15,400 --> 00:41:17,520 Speaker 3: brought to you by three M and is a production 875 00:41:17,600 --> 00:41:20,600 Speaker 3: of Spotify Studios and Mega Owned Media Group, and is 876 00:41:20,680 --> 00:41:22,360 Speaker 3: executive produced by US T. T. 877 00:41:22,440 --> 00:41:29,360 Speaker 2: Shadia and Zakiah Wattley. 878 00:41:34,640 --> 00:41:38,400 Speaker 3: All this talk about a little Mermaid and I was thinking, 879 00:41:38,400 --> 00:41:39,800 Speaker 3: I was like, yeah, I should get some lobster. I 880 00:41:39,840 --> 00:41:40,719 Speaker 3: was thinking about Sebastian. 881 00:41:41,040 --> 00:41:45,040 Speaker 2: No, Sebastian's a crab. I thought he was a lobster. No, 882 00:41:45,200 --> 00:41:45,880 Speaker 2: he's a crab. 883 00:41:46,600 --> 00:41:50,840 Speaker 3: All this time in my head, when I recreated him, 884 00:41:51,000 --> 00:41:52,040 Speaker 3: he was a lobster. 885 00:41:52,280 --> 00:41:54,920 Speaker 2: No, Sebastian's a crab. That's wild.