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Speaker 1: Welcome to my show, Money Making Conversation Masterclass. I'm your

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Speaker 1: host with Sean McDonald. I recognized that we all have

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Speaker 1: different definitions of success. For you and maybe the size

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Speaker 1: of your paycheck. Mine has inspired people to develop a

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Speaker 1: plan to reach their dreams. It's time to stop reading

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Speaker 1: other people's success stores and start writing your own. You

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Speaker 1: can only exceed the expectations by believe it in yourself.

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Speaker 1: People always talk about purpose of gifts. If you have

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Speaker 1: a gift, lead with your gift and don't let your friends, family,

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Speaker 1: or coworkers stop you from planning or living your dreams.

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Speaker 1: My guests a chef David Rose. May have seen David

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Speaker 1: in action on many TV cooking shows and national talk shows,

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Speaker 1: including competing on Food Network Star. He is born in

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Speaker 1: New Jersey to both his parents who are chefs. Oh wait,

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Speaker 1: that's some good eating right there. If it's smelled good,

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Speaker 1: look good. Chances all in that house it was good eating.

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Speaker 1: Chef JVD Rose is also Omaha Steaks Executive Chef spokesperson

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Speaker 1: and serves as a national brand ambassador for Nissa USA

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Speaker 1: and Big Green Egg. He's on show to talk about

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Speaker 1: his new cookbook, Egging. David Rose Cooks on the Big

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Speaker 1: Green Egg. Please welcome the Money Making Conversation Masterclass, the

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Speaker 1: one and only David Rose ain doing, Sir water Brother,

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Speaker 1: thanks for having me so much that I appreciated it

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Speaker 1: and enjoy to be here, and I'm excited to dig

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Speaker 1: into it. So thank you again. First of all, thank

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Speaker 1: you for sending your book. Uh egging, David Rose Cooks

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Speaker 1: on the Big Green Egg. Let's let's let's let's go

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Speaker 1: and get it out. Let's go and get it out. Okay,

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Speaker 1: I have to set up. I have the the Big

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Speaker 1: Green Egg, I have the table that comes with it.

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Speaker 1: I got this beautiful cover that goes over it, and

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Speaker 1: that bad Boy I've set up. That bad Boy has

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Speaker 1: been covered for six years. That's okay, I got So

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Speaker 1: having you on the show means that, guess what, it's

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Speaker 1: time for the big unveiling of that. I gotta it

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Speaker 1: all and your book. Tell us how you got involved

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Speaker 1: with this? You know, the Big Green Egg, the signs.

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Speaker 1: I'm based in Atlanta from you, So it's like barbecue Capital,

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Speaker 1: smoke Capital, where when I've lived all my life. Okay,

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Speaker 1: so the Big Green Egg. You cannot avoid the Big

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Speaker 1: Green Egg. Okay, So tell us exactly what is the

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Speaker 1: Big Green Egg and what makes it so special? David alright,

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Speaker 1: so the Big Green I it's been around for forty

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Speaker 1: plus years now, back in the seventies and Ed Fisher

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Speaker 1: the founder, creator, CEO of Big Green Egg. What he

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Speaker 1: did actually was he was in the military, he was

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Speaker 1: overseas in Japan, and it was based off of the

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Speaker 1: Komodo smoker has been around for thousands of years, clay

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Speaker 1: pot and essentially, you know, you could smoke and you

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Speaker 1: could do all types of foods, meats, proteins, vegetables on it.

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Speaker 1: So he set a couple back, shipped them back to

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Speaker 1: the States and said this Komodo smoker, this is good,

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Speaker 1: but it can be better, it can be great. So

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Speaker 1: what he did then from there is um he started,

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Speaker 1: you know, kind of fixing them up, enhancing the hardware,

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Speaker 1: making him a little more sturdier, and started selling them

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Speaker 1: and branding them as Big Green Eggs. But when Big

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Speaker 1: Green Neck really took off is when he started working

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Speaker 1: with NASA and using the same ceramics that NASA space shuttles. You.

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Speaker 1: So there's some scientific to it as well. My friends.

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Speaker 1: It heats up quickly, cools down, quickly and retains temperature

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Speaker 1: very evilly and due to the poorous nature of the smoker.

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Speaker 1: You know, for those who aren't quite as technically you know,

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Speaker 1: savvy with drilling, it really is forgiving because if something's porous,

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Speaker 1: that means it retains moisture as opposed to your stainless

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Speaker 1: steel smokers or grills. And the thing that I love

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Speaker 1: most about the big green negg what eggheads you call

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Speaker 1: big green neck advocates love so much about it is

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Speaker 1: the versatility of it. Where you can do low and slow,

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Speaker 1: hot and fast. You could cold smoke, you can do steaks, pizzas, ribs, briskets. Uh.

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Speaker 1: And again, what I really love doing is highlighting that versatility.

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Speaker 1: So soups, salads, entrees, desserts, um. You have led down.

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Speaker 1: Let's slow this down. Okay, you know this is my show.

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Speaker 1: We can talk slowly. We're gonna talk about recipes. We

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Speaker 1: gotta do a little quick sale on this show. This

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Speaker 1: ain't a quick sales just to get to know my audience.

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Speaker 1: They know I talked about food creatively now because see

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Speaker 1: I've been blessed with the skill I've been I've been

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Speaker 1: award when he chef, I've gotten that honor. I mean,

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Speaker 1: I mean a baker, and I love to cook. You know.

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Speaker 1: I come from a family or big Black families, six sisters,

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Speaker 1: two brothers, you know, all the home cooked meals because

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Speaker 1: we didn't have that much. So everything was cooked. But

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Speaker 1: I didn't learn to because I had six sisters. My

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Speaker 1: parents old school, they wouldn't let me in the kitchen, okay,

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Speaker 1: so I just had to watch all the time, and

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Speaker 1: not justins. I went to college that I started cooking.

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Speaker 1: I learned how to cook at the Jewish Delhi. That's

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Speaker 1: what was my first job out of in college was

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Speaker 1: Jewish Deli. And that's why I learned how to cook

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Speaker 1: Maso balls and all that are one of my favorite

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Speaker 1: all time meals. That German potato sound, you know, all that,

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Speaker 1: all that but all that stuff, and so that's why

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Speaker 1: I really got introduced, you know, and the green being

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Speaker 1: who loge from all that good stuff. I learned how

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Speaker 1: to do that at the Jewish Delhi. And so but

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Speaker 1: the thing about it is that as over the years,

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Speaker 1: you get trapped in your own skill set what you

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Speaker 1: do and not want to innovate or not trying to change.

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Speaker 1: And that's what this interview is about showing people like,

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Speaker 1: you know, my dad, he grew up on the drum barrel.

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Speaker 1: That's when we drew up, Bobby qut on and so

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Speaker 1: so what I want to make sure we understand is

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Speaker 1: that the the Big Green Egg is not about just

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Speaker 1: Bobby quing. And so that's why I want to slow

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Speaker 1: it down so everybody can understand because it can get

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Speaker 1: thrown into that Bobby Q club and that not on

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Speaker 1: the fifty five drum barrel. Drum barrel, that's what they will.

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Speaker 1: They were there for barbecue, smoking and all that stuff. Okay,

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Speaker 1: you couldn't fry no eggs on there. You you couldn't

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Speaker 1: do nothing that. You dropped the links on there, you

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Speaker 1: dropped the ribs on the dropped the chicken on that.

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Speaker 1: You put your bobecue beans in the corner, and brother,

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Speaker 1: you went to work and it's smoke. Now, the Big

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Speaker 1: Green Egg, that's not the same conversation. Correct, correct, that

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Speaker 1: is correct. That is correct, And it can be used

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Speaker 1: for barbecue and smoking, but it's more so the first

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Speaker 1: fatility of everything you can make inside on your stove

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Speaker 1: top and your oven, you can make on the Big

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Speaker 1: Green Egg. And that's one of the few girls that

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Speaker 1: can say that it can do that right. And so

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Speaker 1: now my my, my, my senior marketing and activation director.

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Speaker 1: He lives and dies by the big Green Egg. Or

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Speaker 1: he he talks a big yeah, he talks a big

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Speaker 1: story about the Big Green Egg. And so now me, uh,

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Speaker 1: I want you to I want you to kind of

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Speaker 1: like admonish me for having it lockdown for six years,

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Speaker 1: tell me, Rashawn, shame on you. This is what you

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Speaker 1: should be doing with that beautiful green age and just

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Speaker 1: sitting under your on your in your house covered up.

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Speaker 1: So why why why should I why should I unveil

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Speaker 1: it now? After this book, this beautiful book that I've

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Speaker 1: read called Egging, there's specifically geared to green egg cookie. Yeah.

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Speaker 1: With this book right here, all these recipes were made

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Speaker 1: with the big Green Egg in bondy. Uh. Not to

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Speaker 1: say you can't use the book as well for any

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Speaker 1: other kind of girls are smokers. But you know, for me,

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Speaker 1: after talking to you and kind of taking a brief

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Speaker 1: look at your social media, I see that you're a foodie.

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Speaker 1: I see you're a lover of food, and you know,

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Speaker 1: for you to be a foodie and not use the

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Speaker 1: Big Green Egg and having out that collecting dust and pollen.

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Speaker 1: You're doing yourself with this service. But I'm gonna going

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Speaker 1: and say that real quick. But this book just really

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Speaker 1: highlights everything from baking to smoking, vegetables, literally everything on

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Speaker 1: the big green egg and you love bacon. A really

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Speaker 1: great thing with the green negg is that little smoke

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Speaker 1: kind of hint. The smokiness adds a kind of a

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Speaker 1: deep in layer to the cake. So that German chocolate cake,

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Speaker 1: that Sheat cake, that smoker that grilled that big green

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Speaker 1: neg is gonna kind of bring it from a good cake.

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Speaker 1: It's good right now, but it could be fire fire,

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Speaker 1: two fires. It is better than one, absolutely absolute, that's one.

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Speaker 1: One comes. We'll be right back with more Money Making

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Speaker 1: Conversations Masterclass with Rushan McDonald. Now let's return to Money

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Speaker 1: Making Conversations Masterclass with Rushan McDonald. Now, you have the

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Speaker 1: word smoking, and then you have you know, do you

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Speaker 1: have then you fire? What is how do you when

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Speaker 1: do you use smoke? And when do you use fire

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Speaker 1: in the process of preparing meals? Okay, yeah, so as

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Speaker 1: far as you smoke, you could do cold smoke, like

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Speaker 1: you know for salmon, seafoods, things of that name. You

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Speaker 1: to kind of you know, where you want a low

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Speaker 1: and slow smoke and you don't want the smoke to

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Speaker 1: overpower it. Smoking also comes into play with your briskets,

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Speaker 1: your ribs. You can smoke chicken, you know, things of

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Speaker 1: that nature, or if anything, you want to add smoke

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Speaker 1: to it. But when you have direct fire, which is

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Speaker 1: direct grilling and indirect grilling, which you're smoking, direct grilling

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Speaker 1: is more of your high and fast like your steaks,

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Speaker 1: your chops, bob, stuff of that nature, where you want

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Speaker 1: that direct heat of flames to kind of kiss it,

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Speaker 1: just suddenly kiss it. Just get that nice char that

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Speaker 1: nice grill, that nice brown because color that brown, that's flavor, brother,

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Speaker 1: and that's what you want. Now, that's as you brought

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Speaker 1: up steak. Let's slide right on steak shifts. Now I did.

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Speaker 1: Now I've even steaks many times, David in restaurants and

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Speaker 1: early on, I used to just drive people crazy by

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Speaker 1: saying the word well done, get the ugly look well done.

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Speaker 1: Why did you come in here? Why? Why? Why? Why

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Speaker 1: you wish your our time burning up a good piece

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Speaker 1: of meat. Okay, So now I'm a medium guy. I'm

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Speaker 1: a medium, a medium guy, you know, and I understand

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Speaker 1: the value of what they were trying to teach me,

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Speaker 1: but I was thinking to my guns in an early age. Now, yeah,

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Speaker 1: on the g how do you prepare steak for for

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Speaker 1: for the big green egg? And how do you serious

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Speaker 1: the words like seer I hear words like two minutes

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Speaker 1: on this side, two minutes on the other side. Talk

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Speaker 1: to us about the whole preparation. Since you are represented

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Speaker 1: Omahara Steaks, talk to us with the magic yeah, yeah, yeah, yeah. Essentially,

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Speaker 1: So first off, you want to kind of notice the

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Speaker 1: basics of the composition and DNA, so to speak, other steak.

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Speaker 1: What a steak is, you know, So a steak is essentially,

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Speaker 1: you know, it's cut from different primal cuts of the

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Speaker 1: steak and it's sliced into, you know, the muscle. So

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Speaker 1: essentially the steak is the muscle and then the white

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Speaker 1: that's in between the muscle, that's the intermuscular fat, and

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Speaker 1: that's the good fat. That's the fact that knelts inside

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Speaker 1: of the steak gives that nice juiciness and mouth water

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Speaker 1: ring mouthfield, which we all love and look for in steak.

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Speaker 1: So a couple of first things before you even get

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Speaker 1: that steak on the grill in that cast iron fan. Um.

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Speaker 1: A lot of core mistakes people make is you want

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Speaker 1: to bring that steak to room temperature, because you gotta remember,

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Speaker 1: a calm steak is essentially a cold muscle. And what

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Speaker 1: cold muscles do is, uh, they take a while to

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Speaker 1: you know, to warm up, and they remain tense. And

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Speaker 1: if you want to go in and put that steak

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Speaker 1: on the grill cold, it's gonna have inconsistencies and it's

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Speaker 1: not gonna get that nice chart and cook for that

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Speaker 1: perfect temperature you want. So always put the steak out

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Speaker 1: for at least thirty minutes when it come to room temperature. Second,

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Speaker 1: steaks take seasoning very well, salt, pepper. That is a

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Speaker 1: great basis right there. A lot of times, you know,

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Speaker 1: with Omaha steaks, the quality of the steak is so great,

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Speaker 1: it just needs salt and pepper. But feel free to

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Speaker 1: add make your own rubs, your own seasonings, get crazy,

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Speaker 1: get creative, do your thing. Now. When it comes to

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Speaker 1: the grilling process, there's a couple of different ways to

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Speaker 1: grill and cook up your steak. You can do direct grilling,

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Speaker 1: where from start to finish you finish it. And you

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Speaker 1: started and finish it on direct teeth, that's over the flames.

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Speaker 1: That's one way I'd recommend those for your thinner cuts

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Speaker 1: of meats, like your flanks. Your skirts were essentially something

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Speaker 1: like that. For a nice medium or a medium, you're

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Speaker 1: doing three to four minutes on each side. But now

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Speaker 1: you have your bad namajammas, like your poor draps, you

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Speaker 1: have your rib eyes, you have your tomahawk bone in shops,

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Speaker 1: those right there, you kind of want to approach those

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Speaker 1: differently because you want to have that fat render down

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Speaker 1: and get nice and chewy, and you know, just kind

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Speaker 1: of get really really nice to that desired temperature and

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Speaker 1: what you want because the last thing you want to

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Speaker 1: do is cook a steak and you have grizzly, hard fat.

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Speaker 1: That's not pleasant. Nobody wants that. So for I recommend

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Speaker 1: with that particular process right there is I consider that

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Speaker 1: with the reverse searing process. So what you do is

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Speaker 1: you start out indirect, so that plate center that comes

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Speaker 1: in there, you have that in there. You do that

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Speaker 1: too fifty two fifty low and slow, and you let

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Speaker 1: that come about ten degrees below your desired temperature. So

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Speaker 1: you said you're a medium, man, medium is one forty five.

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Speaker 1: So you let that steak go to the reaches one

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Speaker 1: thirty five. You take the steak off, you remove that

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Speaker 1: plate center, you crank it up to direct key, direct

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Speaker 1: flames about five to five fifty. Essentially, at that point,

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Speaker 1: the steak is already at that temperature that you want,

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Speaker 1: but ten degrees shot. So by you getting that hard

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Speaker 1: fast yere on there, it's gonna raise five degrees five

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Speaker 1: to eight degrees. Then you want to always let your

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Speaker 1: steak rest. By letting your steak rest, you're letting the

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Speaker 1: chill out. You don't cut into it, you don't touch it,

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Speaker 1: you don't eat it. It's gonna allow those juices to

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Speaker 1: redistribute and stay inside the steak where it belongs. Because

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Speaker 1: the last thing you want to do is to cut

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Speaker 1: into any roast, any um large turkey or a chicken

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Speaker 1: or poultry hurt because I'm gonna lose all of juice.

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Speaker 1: Rest perfect one medium. Every single time, repeat that one

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Speaker 1: more time. You said the one thing you don't want

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Speaker 1: to do is cut into because you broke up a

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Speaker 1: little bit. I want to make sure we get that.

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Speaker 1: That was on the point you was talking about. Because me,

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Speaker 1: I'm a guy who wants the steak to be warm.

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Speaker 1: When I cut into I see smoke. You don't want

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Speaker 1: to do that, right, Well, what you can do actually,

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Speaker 1: if you're if you're sitting at home and you're dining

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Speaker 1: at home, you definitely want to let it rest. Even

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Speaker 1: in steak restaurants they let it rest as well, they're

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Speaker 1: keeping it warm. But yeah, but a lot of times,

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Speaker 1: you know, especially if you're making a lot of steaks

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Speaker 1: for roast, you want to always let it rest because

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Speaker 1: that's gonna allow the juices to stay in there inside

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Speaker 1: of the meat where it belongs. Okay, cool, Chief Davis Rose,

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Speaker 1: I'm talking to him. One of the great stars and

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Speaker 1: TV great personality. You've seen them on national talk shows,

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Speaker 1: Good Morning America, all these types of shows, all the

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Speaker 1: all the Food channel type shows, formal Food Network star.

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Speaker 1: Well guess what he is a Food Network star. You

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Speaker 1: don't lose something that your great power. Okay, It's like

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Speaker 1: I will always have a degree in math. Okay, Now

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Speaker 1: let's talk about before working into the book again, let's

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Speaker 1: talk about your your your food training, your culinary history.

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Speaker 1: How did we I know both your parents were chef.

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Speaker 1: Was without a natural path for you or did you

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Speaker 1: have another journey. You wanted to play with the sports

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Speaker 1: and you went back to chelf being a chef as

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Speaker 1: a career opportunity to talk about that, and then we

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Speaker 1: won't get back to the egging the book about cooking

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Speaker 1: on the victory and egg. Yeah, yeah, yeah. So it's funny.

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Speaker 1: We have a lot of parallels. It's fun blood you

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Speaker 1: become a big friend, a big family. I come from

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Speaker 1: a big family. I'm one of eight. I'm the baby

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Speaker 1: and my mama's the hurritein as one of time huge,

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Speaker 1: huge Jamaican family. Literally everybody was born in Jamaica except

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Speaker 1: for me. Um so mama's a chef, dad was a chef.

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Speaker 1: But everybody in my family, even though they weren't classically

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Speaker 1: trained or was their career. Everybody can burn, everybody can cook,

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Speaker 1: everybody can cook their tail off, so there's always being

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Speaker 1: around that. Some of my fondest memories were about great food.

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Speaker 1: So I've always been in the hospitality. For my first job,

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Speaker 1: I was thirteen years old. I was a room service

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Speaker 1: attendant for the Radison Hotel and Inglewood, New Jersey, and

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Speaker 1: from from there I served. I bar attended. My bar

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Speaker 1: backed literally every position in front of the house, I

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Speaker 1: moved down to Atlanta. I'm bartending at the time when

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Speaker 1: I was twenty one, back in oh three, and from there,

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Speaker 1: I'm trying to figure out, Okay, what's my next step,

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Speaker 1: what's my next move? And I see a commercial and

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Speaker 1: the commercial says, as clear as day the Cordon blue

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Speaker 1: realized you're colinary dream and you know, something just kind

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Speaker 1: of snapped, something that's kind of registered in my head.

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Speaker 1: I said, you know what, I love to cook. I've

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Speaker 1: always cooked, I've done everything in hospitality. Um, let's give

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Speaker 1: it a try. So I went. I visit in the

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Speaker 1: campus and you know, like in the cartoons, those old

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Speaker 1: school Looney two cartoons with the lightbulb goes off, it

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Speaker 1: was a lightbulb moment where I looked at the itinerary,

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Speaker 1: look at the syllabus, took a tour, and I just

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Speaker 1: knew that's where I was meant to be. And prior

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Speaker 1: to that, you know, the words scholar and David Roseworth

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Speaker 1: seldom I'm lying, not sell them, never used in the

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Speaker 1: same sentence. But I graduated top of my class, Summa

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Speaker 1: kum laude. And then from there the trajectory just was fast,

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Speaker 1: quick and in a hurry, and having been looking back since,

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Speaker 1: we'll be right back with more Money Making Conversations Masterclass

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Speaker 1: with Rushan McDonald. Now, let's return to Money Making Conversations

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Speaker 1: Masterclass with Rushan McDonald. Well, first of all, man academia

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Speaker 1: has been us a good to you, a matching personality

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Speaker 1: because when you old, TV personality plays a role and

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Speaker 1: also simplicity, you know, you know, because the thing that

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Speaker 1: I think that the major thing I've enjoyed about seeing

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Speaker 1: the evolution of TV cooking or TV preparation is that

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Speaker 1: it doesn't look difficult anymore because a lot of everyday

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Speaker 1: people are doing it on social media, YouTube, TikTok and

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Speaker 1: all that. Your book, your recipes are very simple, you know,

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Speaker 1: I don't get caught up into the you know, the

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Speaker 1: tea spoon and the quarter cup and all that can

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Speaker 1: really just bog you down. To go that looks more

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Speaker 1: like science than cooking. Tell us how the whole process

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Speaker 1: you went about, not so much dumbiness down to the

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Speaker 1: everyday person like me, but putting together a fun cookbook

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Speaker 1: that you call eggy. Yeah for sure, you know again,

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Speaker 1: you know, big green agg aggain. You know it's kind

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Speaker 1: of the informal already using they're using the big green eggs.

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Speaker 1: So I wanted to make it a casual, smooth approach.

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Speaker 1: When you look at a book called eggaant looks fun,

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Speaker 1: it looks excited, and it draws you in immediately. This

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Speaker 1: based off the title, and I wanted a very approachable title.

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Speaker 1: That was very important me. And you know a lot

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Speaker 1: of people are intimidated by cooking and intimidated by grilling

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Speaker 1: because the last thing you want to do is body's

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Speaker 1: big old steaks and over a three hundred dollars and

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Speaker 1: ribs and brisket, and be that person at the cook out.

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Speaker 1: Everybody looking at you, he messed up the ribs, fmu

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Speaker 1: the brisket. Nobody wants that. But I think this book

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Speaker 1: right here, this book is the play the quintessential playbook

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Speaker 1: for everything grilling, especially with big green eggs. How to

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Speaker 1: light it, how to keep the temperature, cooking temperatures, cooking donness,

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Speaker 1: grill maintenance. Where if you have never used the big

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Speaker 1: green negg, never heard the word big green negg in

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Speaker 1: your entire life, and you see this book, you read

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Speaker 1: this book, I guarantee by the time you are done

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Speaker 1: reading it, you're self sufficient and you can be a

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Speaker 1: grill inficionado, and I have the knowledge to know what

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Speaker 1: you can make because the preparations, the sauces, the marinades.

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Speaker 1: Just because it's for chicken, you can easily take that

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Speaker 1: and apply that to And the great thing about cooking

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Speaker 1: is this, right here is the blueprint. You take this blueprint,

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Speaker 1: you make it yours. You add your own flavor as

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Speaker 1: your own twist, and just you know, put your put

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Speaker 1: your synatra on that. And that's the great thing about cooking. Options,

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Speaker 1: endless opportunities for your player. Yes, I'm speaking interviewing chef

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Speaker 1: David Rose his book Egging David Rose Cooks on the

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Speaker 1: Big Green Egg. Um My, my fans are always wanted

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Speaker 1: to what I like about the book? What recipe stood out.

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Speaker 1: I'm from the South. Everybody you know that Houston, Texas

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Speaker 1: going to bread in the inner City, So that means

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Speaker 1: that I've had experiences for a certain type of meal

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Speaker 1: all my life. In this book, he talks about making

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Speaker 1: oxtails on the Big Green. Now, you know that's the

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Speaker 1: first I had to you know, I had to bring

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Speaker 1: that up on this show, David oxtails on the Big Green.

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Speaker 1: If that ain't a Southern delicacy. If that don't make

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Speaker 1: black people go, let's see if they falls off the bone.

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Speaker 1: Let's let's see when you're when you're put in your mouth,

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Speaker 1: do you just suck on the beat? Is that the

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Speaker 1: type of ye oxtail we're getting off the big green eggs, sir?

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Speaker 1: If you want to have a little bit of integrity

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Speaker 1: to where it's still on the bone, it's not disintegrating,

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Speaker 1: but that's when it falls apart in your mouth. That's

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Speaker 1: the secret right there, because you want to have you know,

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Speaker 1: ox tails, not pulled oxtails. You know. So it's delicious,

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Speaker 1: it's great, and you know Jamaicans love oxtail as well,

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Speaker 1: so we share that very you know, very you know

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Speaker 1: similar uh situation as well, you know where essentially it

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Speaker 1: came out of necessity as being you know, slaves and

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Speaker 1: not getting me the prime cuts and just us being

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Speaker 1: the culinary magicians that black people are. The culture. We

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Speaker 1: take anything you know, from the pig foot to the tripe,

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Speaker 1: deliver and make it delicious and make it singing oxtails.

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Speaker 1: No different to where now mainstream restaurants are now carrying it.

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Speaker 1: Boxtels which used to be cheap, I still expensive that

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Speaker 1: I really think that's the credit to us. Well, I'll

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Speaker 1: just tell you right now, you know that with cheap

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Speaker 1: because black people eating it, you know what I'm saying.

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Speaker 1: We had to. We had a budget and we ate

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Speaker 1: it within our budget. And it was an explicive way

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Speaker 1: back when I was growing up. I've never known my

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Speaker 1: ox tail and you know, you know you you you

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Speaker 1: should make it. So you know over in Jamaica oxtail.

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Speaker 1: If you can't make oxtails over they probably run you

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Speaker 1: off the island. Okay, so you know it had to

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Speaker 1: be cheap over that part right right there. Everybody know,

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Speaker 1: come on, not David Rose. Everybody know I love desserts. Okay.

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Speaker 1: Now I do a great padding label Pacan Pie. You know,

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Speaker 1: I go to a book that's my girl. I support.

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Speaker 1: I would support everybody's brand. So pad LaBelle, that's the

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Speaker 1: recipe I do it. But corn pope. Now you got

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Speaker 1: a Bourbon ginger, but pumpercn that you do on the

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Speaker 1: Big Green Egg. Talk to us about that, brother. Alright.

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Speaker 1: So everybody in the they have their own recipe for

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Speaker 1: the compost. So what I want to do is make

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Speaker 1: my own recipe, you know, to kind of you know,

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Speaker 1: really honor the Southern Peak can pie because my first

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Speaker 1: experience and the Peak cat five. Everyone's in the stock,

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Speaker 1: so I gotta says the stop, but you gotta make

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Speaker 1: it difference. So what goes good at the smokiness Bourbon

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Speaker 1: because bourbon is smoked, Bourbon is age and ginger because

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Speaker 1: Jamaica we put ginger into everything. And brother, one of

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Speaker 1: the best recipes you will ever taste Forget to smack

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Speaker 1: your mom. You're gonna smack yourself and so good. One

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Speaker 1: of my clients is a chef Rogers. She owned she

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Speaker 1: just trip ice cream called cream Alicious. That's her brand.

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Speaker 1: She has Slap your Mama, it's one of the ice

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Speaker 1: cream brands. So if you got of a car, probably

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Speaker 1: making one to slap somebody. She got ice cream. Want

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Speaker 1: to slap somebody? You know, I gotta put our ice

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Speaker 1: cream on top of your pan pipe so I could

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Speaker 1: just start slapping everybody. Everybody's gonna get everybody in the face.

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Speaker 1: Get away from me, brother, I'll tell you if we're

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Speaker 1: talking to the chef. David Rose is incredible book egging uh.

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Speaker 1: David Rose cooks on the Big Green Egg. But not

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Speaker 1: only that, he's a he's an ambassador for all my

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Speaker 1: heart steaks as well as Nissa in USA. But again,

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Speaker 1: my friend being on my show talking about the book,

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Speaker 1: you know, I gotta see you photos of the unveiling.

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Speaker 1: That means I gotta look at your book post this here.

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Speaker 1: You've you've gotten it out of storage, you know, before

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Speaker 1: the summer goes out. But more importantly, what I wanted

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Speaker 1: to get clarity on that you've given the people who

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Speaker 1: are listening and watching this interview is that the Big

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Speaker 1: Green Egg is more than just a barbecue pit or

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Speaker 1: smoker for meats. You can use it as an extension

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Speaker 1: for your oven kicking cooking and your stovetop cooking. Correct.

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Speaker 1: Great time, man, feel freemny like any time. This is

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Speaker 1: the way to get a day started. Much thank you,

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Speaker 1: And if you hear this interview, see this interview, please

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Speaker 1: go to Money Making Conversation dot com. I'm with Sean McDonald.

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Speaker 1: I am your host