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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 Shan McDonald. I recognize 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 stories and start writing your own. You

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Speaker 1: can only exceed expectations by believing in yourself. People always

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Speaker 1: talk about purpose of gifts. If you have a gift,

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Speaker 1: leave 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 2: My guest is chef David Rose.

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Speaker 1: You may have seen David in action on many TV

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Speaker 1: cooking shows and national talk shows, including competing on Food

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Speaker 1: Network Star. He is born in New Jersey to both

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Speaker 1: his parents who are chefs. Whoah, wait, that's some good

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Speaker 1: eating right there. If it's smelled.

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Speaker 2: Good, look good, chances are in that house it was

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Speaker 2: good eating.

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Speaker 1: Chef David Rose is also an Omaha Steaks executive chef

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

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Speaker 1: USA and Big Green. A show to talk about his

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Speaker 1: new cookbook, Egging. David Rose cooks on the Big Green Egg.

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Speaker 1: Please welcome the Money Making Conversation Masterclass, the one and

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Speaker 1: only David Roose.

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Speaker 2: He ain't doing sir, morning brother.

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Speaker 3: Thanks for having me so much, man, I appreciate it.

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Speaker 3: It's enjoyed to be here and I'm excited to dig

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Speaker 3: into it. So thank you again.

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Speaker 1: First of all, thank you for sending your book egging

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Speaker 1: David Rose cooks on the Big Green Egg.

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Speaker 2: Let's let's let's go and get it out.

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Speaker 1: Let's go get it out.

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Speaker 2: Okay, I have to set up.

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Speaker 1: I have the Big Green Egg, I have the table

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Speaker 1: that comes with it. I got this beautiful cover that

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Speaker 1: goes over it, and that bad boy I've set up.

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Speaker 1: That bad boy has been covered for six years.

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Speaker 3: That's a shame, crying shar brother.

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Speaker 2: Okay, got it, I got to.

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Speaker 1: So having you owned the show means that guess what,

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Speaker 1: it's time for the.

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Speaker 2: Big unveiling of that. I gotta it all.

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Speaker 1: And your book tell us how you got involved with this.

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Speaker 1: You know the Big Green Egg. You see the signs.

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Speaker 1: I'm based in Atlanta from you worn to raise houst jection.

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Speaker 1: So it's like barbecue capital, smoke Capital, where I've lived

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Speaker 1: all my life. Okay, So the Big Green Egg. You

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Speaker 1: cannot avoid the Big Green Egg. Okay, So tell us

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Speaker 1: exactly what is the Big Green Egg and what makes

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Speaker 1: it so special?

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Speaker 2: David, all right, So.

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Speaker 4: The Big Green Iggues's been around for forty plus years now,

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Speaker 4: back in the seventies and Ed Fisher the founder, creator,

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Speaker 4: CEO of Big Green Egg.

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Speaker 3: What he did actually.

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Speaker 4: Was he was in the military, he was overseas in Japan,

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Speaker 4: and it was based off of the Komodo smoker. It's

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Speaker 4: been around for thousands of years Clay Pott and essentially,

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Speaker 4: you know, you could smoke and you could do all

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Speaker 4: types of foods, meats, proteins, vegetables on it. So he

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Speaker 4: sent a couple back, shipped them back to the States

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Speaker 4: and said this Komodo smoker, this is good, but it

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Speaker 4: can be better, it can be great.

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Speaker 3: So what he did.

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Speaker 4: Then from there is he started, you know, kind of

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Speaker 4: fixing them up, enhancing the hardware, making them a little

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Speaker 4: more sturdier, and started selling them and branding them as

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Speaker 4: Big Green Eggs.

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Speaker 3: But when Big Green Neck really.

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Speaker 4: Took off is when he started working with NASA and

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Speaker 4: using the same ceramics that NASA space shuttles use.

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Speaker 3: So there's some scientific to it as well, my friend.

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Speaker 4: So it heats up quickly, cools down quickly, and retains

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Speaker 4: temperature very evily. And due to the porous nature of

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Speaker 4: the smoker, you know, for those who aren't quite as technically,

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Speaker 4: you know, savvy with drilling, it really is forgiving because

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Speaker 4: if something's porous, that means it retains moisture as opposed

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Speaker 4: to your standless steel smokers or grills. And the thing

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Speaker 4: that I love most about the big green neck, what

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Speaker 4: egg hads you call big green neck advocates love so

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Speaker 4: much about it is the versatility of it. Where you

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Speaker 4: can do low and slow, hot and fast and cold smoke.

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Speaker 4: You can do steaks, pizzas, ribs, briskets. Uh. And again,

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Speaker 4: what I really love doing is highlighting that versatility. So soups, salads, entrees, desserts.

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Speaker 2: This, slow this Down's slow this down. Let's slow this down. Okay,

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Speaker 2: 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: ain't got to do a little quick sale on this show.

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Speaker 1: These ain't a quick sales just to get to know you,

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Speaker 1: So my audience, No, I talked about food creatively now

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Speaker 1: because see I've been blessed with the skill. You know,

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Speaker 1: I've been I've been a award winning chef. I've gotten

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Speaker 1: that honor. I mean, I mean a baker cook.

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Speaker 3: And I love to cook. You know.

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Speaker 1: I come from a family, a 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 until I went to college I started cooking. I

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Speaker 1: learned how to cook at a Jewish deli. That's what

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

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

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Speaker 1: my toa balls and all that. One of my favorite

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

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Speaker 1: all that, all that stuff, And so that's why I

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Speaker 1: really got introduced, you know, in the green bean gulagh,

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Speaker 1: all that good stuff.

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Speaker 2: I learned how to do that at the Jewish deli.

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Speaker 1: And so but the thing about it is that as

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Speaker 1: over the years, you get trapped in your own skill set.

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Speaker 1: What you do and not want to innovate or not

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Speaker 1: to want to change. And that's what this interview is about,

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Speaker 1: showing people like, you know, my dad, he grew up

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Speaker 1: on the fifty five drum barrel. That's what we drew

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Speaker 1: up from Bobecue home and so and so what I

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Speaker 1: want to make sure we understand is that the Big

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Speaker 1: Green Egg is not about just Bobby cuing. And so

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Speaker 1: that's why I want to slow it down so everybody

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Speaker 1: can understand because it can get thrown into that BOBBYQ

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Speaker 1: club and that not only fifty five drum barrel. Drum barrel,

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Speaker 1: that's what it will. They were there for barbecue, smoking

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Speaker 1: and all that stuff. Okay, you couldn't fry no eggs

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Speaker 1: on that. You you couldn't do nothing that. You drop

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Speaker 1: them links on that, you drop the ribs on that,

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Speaker 1: and dropped the chicken on that. You put your barbecue

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Speaker 1: beads in the corner, and brother, you went to work

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Speaker 1: and it smoked. Now, the Big Green Egg, that's not

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Speaker 1: the same conversation.

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Speaker 3: Correct, correct, That is correct.

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Speaker 4: That is correct, and it can be used for barbecue

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Speaker 4: and smoking, but it's more so the versatility of everything

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Speaker 4: you can make inside on your svetop and your oven

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Speaker 4: you can.

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Speaker 3: Make on the Big Green Egg. And that's one of

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Speaker 3: the few girls that can say that it can.

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Speaker 2: Do that, right.

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Speaker 1: And so now my senior marketing activation director, he lives

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Speaker 1: and dies by the Big Green Egg. Or he talks

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Speaker 1: a big yeah, he talks a big story about the

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Speaker 1: Big Green Egg. And so now me, I want you

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Speaker 1: to I want you to kind of like admonish me

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Speaker 1: for having it lockdown for six years.

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Speaker 2: Tell me Raseean, shame on you.

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Speaker 1: This is what you should be doing with that beautiful

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Speaker 1: green egg that just sitting under you in your house

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Speaker 1: covered up. So 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 a specifically gear to green egg cooking.

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Speaker 4: Yeah, with this book right here, all these recipes were

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Speaker 4: made with the Big Green Egg in bond. Not to

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Speaker 4: say you can't use the book as well for any

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Speaker 4: other kind of grills or smokers. But you know, for me,

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Speaker 4: after talking to you and kind of taking a brief

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Speaker 4: look at your social media, I see that you're a foodie.

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Speaker 3: I see you're a lover of food, and you know, for.

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Speaker 4: You to be a foodie, and not use the big

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Speaker 4: Green egg and have it out there collecting dust and pollend.

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Speaker 4: You're doing yourself with this service. But I'm just going

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Speaker 4: to say that real quick. But this book just really

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Speaker 4: highlights everything from baking to smoking, vegetables, literally everything on

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Speaker 4: the big Green egg.

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Speaker 3: And you love bacon.

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Speaker 4: A really great thing with the green egg is that

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Speaker 4: little smoke kind of hint, the smokiness adds a kind

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Speaker 4: of a deepened layer to the cake. So that German

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Speaker 4: chocolate cake, that cheatcake, that smoker, that grill, that big

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Speaker 4: Green eggs gonna kind of bring it from a good cake.

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Speaker 3: It's good right now, right it could be firefire. Two

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Speaker 3: fires is better than one.

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Speaker 1: Absolutely absolutely, that's nine one one, Come on, come on,

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Speaker 1: and the extinguish it.

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Speaker 5: We'll be right back with more Money Making Conversations master

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Speaker 5: Class with Rushawan McDonald. Now let's return to Money Making

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Speaker 5: Conversations master Class with Rashaan McDonald.

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Speaker 1: Now you have the word smoking, and then you have

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Speaker 1: you know, then you have then you fire. What is

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Speaker 1: how do you when do you use smoke and when

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Speaker 1: do you use fire in the process of preparing meals?

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Speaker 4: Okay, yeah, so as far as you smoke, you can

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Speaker 4: do cold smoke, like you know, for salmon, seafoods, things

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Speaker 4: of that nature to kind of you know, where you

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Speaker 4: want a low and slow smoking. You don't want to

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Speaker 4: smoke to overpower it. Smoking also comes into play with

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Speaker 4: your briskets, your ribs. You can smoke chicken, you know,

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Speaker 4: stings of that nature or if anything you want to

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Speaker 4: you can smoke to it. But we have direct fire,

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Speaker 4: which is direct grilling, and indirect grilling, which is smoking.

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Speaker 3: Direct grilling is more of your high.

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Speaker 4: And fasts, like your steaks, your chops, the bobs, stuff

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Speaker 4: of that nature where you want that direct heat the

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Speaker 4: flames to kind of kiss it, just suddenly kiss it.

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Speaker 3: Just get that nice char that nice grill, that nice.

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Speaker 4: Brown because color that brown, that's flavor, brother, And that's.

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Speaker 3: What you want. Now.

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Speaker 1: Is you brought up steak, Let's slide right on the

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Speaker 1: omaha steak? Now I did.

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Speaker 3: Now.

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Speaker 1: I've eaten steaks many times, David in restaurants and early on,

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Speaker 1: I used to just drive people crazy by saying the

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

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Speaker 2: Why did you come in here? Why?

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Speaker 1: Why why you waste our time burning up a good

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Speaker 1: piece of meat? Okay, So Now I'm.

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Speaker 2: A medium guy.

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Speaker 1: I'm a medium, a medium guy, and I understand the

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Speaker 1: value of what they were trying to teach me. But

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Speaker 1: I was sticking to my guns at an early age. Now, yeah,

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Speaker 1: on the god, what, how do you prepare a steak

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Speaker 1: for the big green egg?

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Speaker 2: And how do you words like sheeer, I hear words

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Speaker 2: like two minutes on this side, two minutes on the

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Speaker 2: other side. Talk to us about the whole preparation.

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Speaker 1: Since you are representing Omaha steaks, talk to us with

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Speaker 1: the magic yeah.

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Speaker 3: Yeah, yeah, yeah.

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Speaker 4: Essentially, So first off, you want to kind of notice

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Speaker 4: the basics of the composition and DNA so to speak

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Speaker 4: of a steak. What a steak is, you know, So

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Speaker 4: the steak is essentially, you know, it's cut from different

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Speaker 4: primal cuts of the steak and it's sliced into, you.

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Speaker 3: Know, the muscles.

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Speaker 4: So essentially the steak is the muscle and then the

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Speaker 4: white that's in between the muscle, that's the intermuscular fat.

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Speaker 3: And that's the good fat.

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Speaker 4: That's the fat that melts inside of the steak gives

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Speaker 4: it that nice juiciness and mouth water ring mouth deal

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Speaker 4: which we all love and look for in steak. So

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Speaker 4: a couple first things before you even get that steak

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Speaker 4: on the grill.

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Speaker 3: In that cast iron fan.

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Speaker 4: A lot of core mistakes people make is you want

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Speaker 4: to bring that steak to room temperature, because you got

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Speaker 4: to remember, a cold steak is essentially a cold muscle.

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Speaker 4: And what cold muscles do is they take a while

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Speaker 4: to you know, to warm up, and they remain tense.

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Speaker 4: And if you want to go in and put that

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Speaker 4: steak on the grill cold, it's going to have inconsistencies

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Speaker 4: and it's not going to get that nice chart and

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Speaker 4: cook to that perfect temperature you want. So always put

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Speaker 4: the steak out for at least twenty five to thirty

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Speaker 4: minutes when it comes to room temperature.

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Speaker 3: Second, steaks take seasoning very well. Salt, pepper. That is

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Speaker 3: a great basis right there.

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Speaker 4: A lot of times, you know, with Omaha steaks, the

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Speaker 4: quality of the steak is so great, it just needs

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Speaker 4: salt and pepper.

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Speaker 3: But feel free to add make your own rubs, your

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Speaker 3: own seasonings, get crazy, get creative, do your thing. Now.

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Speaker 4: When it comes to the grilling process, there's a couple

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Speaker 4: different ways to grill and cook up your steak. You

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Speaker 4: can do direct grilling where from start to finish, you

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Speaker 4: finish it, and you start it and finish it on

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Speaker 4: direct teet that's over the flames. That's one way i'd

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Speaker 4: recommend those for your thinner cuts of meats, like your flanks.

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Speaker 4: Your skirts were essentially something like that. For a nice

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Speaker 4: medium or a medium, you're doing three to four.

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Speaker 3: Minutes on each size.

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Speaker 4: But now you have your bad namagjammas, like your port apps,

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Speaker 4: your ribbis, you have your tomahawk bone in shops, those

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Speaker 4: right there, you kind of want to approach those differently

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Speaker 4: because you want to have that fat rendered down and

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Speaker 4: get nice and chewy, and you know, just kind of

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Speaker 4: get really really nice to that desired temperature to what

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Speaker 4: you want. Because the last thing you want to do

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Speaker 4: is cook a steak and you have grizzly, hard fat.

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Speaker 3: That's not pleasant. Nobody wants that.

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Speaker 4: So for what I recommend with that particular process right

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Speaker 4: there is I consider that with the reverse searing process,

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Speaker 4: what you do is you start out in direct so

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Speaker 4: that plate center that comes in there, you have that

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Speaker 4: in there, You do that two point fifty low and slow,

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Speaker 4: and you let that come about ten degrees below your

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Speaker 4: desire temperature. So you said you're a medium. Man medium

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Speaker 4: is one five. So you let that steak go to

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Speaker 4: the reaches one thirty five. You take the steak off,

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Speaker 4: you remove that plate cetter, you crank it up to

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Speaker 4: direct keat direct flames about five to five point fifty. Essentially,

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Speaker 4: at that point the steak is already at that temperature

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Speaker 4: that you want, but ten degrees shot. So by you

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Speaker 4: getting that hard fast seer on there, it's going to

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Speaker 4: raise five degrees five to eight degrees. Then you want

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Speaker 4: to always let your steak rests. By letting your steak rest,

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Speaker 4: you're letting the chill out. You don't cut into it,

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Speaker 4: you don't touch it, you don't eat it. It's going

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Speaker 4: to allow those juices to redistribute right and stay inside

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Speaker 4: the steak where it belongs. Because the last thing you

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Speaker 4: want to do is to cut into any roast, any

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Speaker 4: large turkey or a chicken or poultry.

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Speaker 3: Because you're gonna lose all of juice.

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Speaker 4: Rest perfect one medium.

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Speaker 3: Every single time.

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Speaker 1: To repeat that one more time, you said the one

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Speaker 1: thing you don't want to do is cut into Because

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Speaker 1: you broke up a little bit, I want to make

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Speaker 1: sure we get that. That was one important you was

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Speaker 1: talking about because me. I'm a guy who wants the

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Speaker 1: steak to be warm when I cut into I mean smoke.

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Speaker 2: You don't want to do that, right, Well.

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Speaker 3: What you can do actually, if you're if you're sitting.

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Speaker 4: At home, yes, and you're dining at home, you definitely

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Speaker 4: want to.

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Speaker 3: Let it rest. Even in steak restaurants they let it

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Speaker 3: rest as well, right, they're keeping it warm.

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Speaker 4: But yeah, but a lot of times, you know, especially

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Speaker 4: if you're making a lot of steaks for a roast,

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Speaker 4: you want to always let it rest because that's going

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Speaker 4: to allow the juices to stay in there inside of

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Speaker 4: the meat where it belongs.

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Speaker 2: Okay, cool, Cheff, David Rose. I'm talking to him.

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Speaker 1: One of the great stars and TV great personality. You've

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Speaker 1: seen them on national talk shows, good Morning America, all

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Speaker 1: these types of shows, all all of Food channel type shows.

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

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Speaker 1: Food Network star. You don't lose something that you great about, Okay,

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

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Speaker 1: Now let's talk about before I get into the book again,

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Speaker 1: let's 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 Was that a natural path for you or did

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Speaker 1: you have another journey you wanted to play? Was his

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Speaker 1: sports and you went back to chef, being a chef

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Speaker 1: as a career opportunity. Talk about that and d were

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Speaker 1: gonna get back to the egging the book about cooking

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Speaker 1: under victory and egg.

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Speaker 3: Yeah, yeah, yeah. So it's funny.

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Speaker 4: We have a lot of parallels as far as you.

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Speaker 3: Become a big friend a big family. I come from

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Speaker 3: a big family. I'm one of eight.

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Speaker 4: I'm the baby, and my mama's thirteen dads one to ten, huge,

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Speaker 4: huge Jamaican family. Literally everybody was born in Jamaica except

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Speaker 4: for me.

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Speaker 3: So Mama was a chef, dad was a chef.

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Speaker 4: But everybody in my family, even though they weren't classically

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Speaker 4: trained or was their career. Everybody could burn, everybody can cook.

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Speaker 4: Everybody can cook their tail off. So it's always being

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Speaker 4: around that. Some of my fondest memories were about great food.

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Speaker 4: So I've always been in the hospitality. For my first job,

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Speaker 4: I was thirteen years old. I was a room service

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Speaker 4: attendant for the Radison Hotel in Inglewood, New Jersey, and

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Speaker 4: from from there I served, I bartended, I bar backed

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Speaker 4: literally every position in front of the house. I moved

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Speaker 4: down to Atlanta. I'm bartending at the time.

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Speaker 3: When I was twenty one, back in.

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Speaker 4: Three and from there, I'm trying to figure out.

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Speaker 3: Okay, what's my next step, what's my next move?

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Speaker 4: And I see the commercial, and the commercial says, as

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Speaker 4: clear as day, the cordon bleu, realize your culinary dream.

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Speaker 4: And you know, something just kind of snapped, something is

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Speaker 4: kind of registered in my head.

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Speaker 3: I said, you know what, I love to cook. I've

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Speaker 3: always cooked, I've done everything in hospitality. Let's give us

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Speaker 3: a try. So I went.

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Speaker 4: I visited the campus and you know, like in the cartoons,

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Speaker 4: those old school Looney Too cartoons with the light bulb

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Speaker 4: goes off, it was a light bulb moment where I

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Speaker 4: looked at the itinerary, looked at the syllabus, took.

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Speaker 3: The tour, and I just knew that's where I was

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Speaker 3: meant to be. And prior to that.

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Speaker 4: You know, the words scholar and David Rose were seldom.

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Speaker 3: I'm lying, not sell them, never used in the same sentence.

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Speaker 4: But I graduated top of my class, summa cum laude,

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Speaker 4: and then from there the trajectory just was fast, quick

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Speaker 4: and in a hurry and haven't been looking back since.

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Speaker 5: We'll be right back with more Money Making Conversations Masterclass

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Speaker 5: with Rushawn McDonald. Now, let's return to Money Making Conversations

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Speaker 5: Masterclass with Rashawn McDonald.

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Speaker 1: Well, first of all, man Academia has been a good

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Speaker 1: to you, a matching personality because when you own TV,

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Speaker 1: personality plays role and also simplicity, you know, you know,

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Speaker 1: because the thing about I think the major thing I've

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Speaker 1: enjoyed about seeing the evolution of TV cooking or TV

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Speaker 1: preparation is that it doesn't look difficult anymore because a

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Speaker 1: lot of everyday people are doing it on social media, YouTube,

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Speaker 1: TikTok and all that. Your book, your recipes are very simple,

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

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Speaker 1: the t spoon and the quarter cup and all that

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Speaker 1: can really just bog you down and go that looks

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Speaker 1: more like science than cooking.

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Speaker 2: Tell us how the whole a process.

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Speaker 1: You went about, not so much dumbing this down to

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

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Speaker 1: cookbook that you call egging.

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Speaker 3: Yeah, for sure, you know.

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Speaker 4: Egg and you know big Green egg egging. You know,

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Speaker 4: it's kind of the informal word you're using, they're using

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Speaker 4: the big green eggs. So I wanted to make it a.

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Speaker 3: Casual, smooth approach.

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Speaker 4: When you look at a book called Aggon, it looks fun,

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Speaker 4: it looks excited, and it draws you in immediately, just

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Speaker 4: based off the top. And I wanted a very approachable title.

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Speaker 4: That was very important me. And you know a lot

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Speaker 4: of people are intimidated by cooking and intimidated by grilling,

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Speaker 4: because the last thing you want to do is by

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Speaker 4: these big old steaks. Spent over three hundred dollars in

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Speaker 4: ribs and brisket, and be that person at the cookout.

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Speaker 4: Everybody looking at you. He messed up the ribs, he

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Speaker 4: must the brisket. Nobody wants that. But I think this

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Speaker 4: book right here, this book is the plag the Quintus

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Speaker 4: central playbook for everything grilling, especially.

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Speaker 3: With big greenegs. From how to light it, how to keep.

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Speaker 4: The temperature, cooking temperatures, cooking done, this grill maintenance. Where

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Speaker 4: if you have never used the big green egg, never

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Speaker 4: heard the.

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Speaker 3: Word big green egg in.

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Speaker 4: Your entire life, and you see this book, you read

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Speaker 4: this book. I guarantee by the time you are done

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Speaker 4: reading it, you're self sufficient.

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Speaker 3: And you can be a grill.

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Speaker 4: Aficionado and have the knowledge to know what you can

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Speaker 4: make because the preparations, the sauces, the marinades, just because

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Speaker 4: it's for chicken, you can easily take that and apply

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Speaker 4: that to And the great thing about cooking.

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Speaker 3: Is this, right here is the blueprint. You take this blueprint, you.

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Speaker 4: Make it yours, You add your own flavor as your

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Speaker 4: own twist, and just you know, put your putting your

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Speaker 4: senator on that. And that's the great thing about cooking

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Speaker 4: and options, endless opportunities for your player.

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Speaker 1: Yes, I'm speaking of interviewing Cheff David Rose his book

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Speaker 1: Egging David Rose Cooks on the Big Green Egg. My

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Speaker 1: fans always want to know what I like about the book,

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Speaker 1: What recipes stood out.

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Speaker 2: I'm from the South.

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Speaker 1: Everybody you know that Houston, Texas, born and bred in

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Speaker 1: the Inner City, So that means that I've had experiences

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Speaker 1: for a certain type of meal all my life. In

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Speaker 1: this book, he talks about making ox tails on the

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Speaker 1: Big Green. Now, you know, that's the first I had

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Speaker 1: to you know, I had to bring that up on

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Speaker 1: the show, David Ox Tails on the Big Green. If

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

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

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

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Speaker 1: do you just suck all the read all? Is that

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Speaker 1: the type of yeah, oxtail be getting off the big

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Speaker 1: green eggs, sir, if you want.

438
00:21:07,080 --> 00:21:09,400
Speaker 4: To have a little bit of integrity to where it's

439
00:21:09,440 --> 00:21:12,000
Speaker 4: still on the bone. It's not disintegrating, but now you go,

440
00:21:12,320 --> 00:21:14,359
Speaker 4: that's when it falls apart in your mouth.

441
00:21:14,400 --> 00:21:16,119
Speaker 3: That's the secret right there, because you want to have

442
00:21:16,520 --> 00:21:19,919
Speaker 3: you know, oxtails, not pulled oxtails. You know.

443
00:21:20,520 --> 00:21:24,600
Speaker 4: So it's delicious, it's great, and you know, uh, Jamaicans

444
00:21:24,640 --> 00:21:27,320
Speaker 4: love ox tell as well, so we share that very

445
00:21:27,480 --> 00:21:29,760
Speaker 4: you know, very you know similar uh.

446
00:21:29,640 --> 00:21:32,119
Speaker 3: Situation as well. You know where essentially it came out of.

447
00:21:32,160 --> 00:21:35,560
Speaker 4: Necessity as being you know, slaves and not getting the

448
00:21:35,920 --> 00:21:39,320
Speaker 4: prime cuts and just us being the culinary.

449
00:21:38,880 --> 00:21:41,280
Speaker 3: Magicians that black people are the culture.

450
00:21:41,359 --> 00:21:45,000
Speaker 4: We take anything you know, from the big foot to

451
00:21:45,160 --> 00:21:48,800
Speaker 4: the tripe, deliver and make it delicious and make it sing.

452
00:21:48,800 --> 00:21:53,040
Speaker 4: And oxtail is no different to where now mainstream restaurants

453
00:21:53,240 --> 00:21:55,640
Speaker 4: are now carrying it oxtails which.

454
00:21:55,480 --> 00:21:56,160
Speaker 3: Used to be cheap.

455
00:21:56,520 --> 00:22:01,080
Speaker 4: I I really think that's the credit to us.

456
00:22:01,600 --> 00:22:03,240
Speaker 1: Well, I'll just tell you right now. You know that

457
00:22:03,359 --> 00:22:04,960
Speaker 1: were cheap because black people eating it. You know what

458
00:22:05,000 --> 00:22:07,479
Speaker 1: I'm saying. We had We had a budget and we

459
00:22:07,640 --> 00:22:09,240
Speaker 1: ate it within our budget. And now if it was

460
00:22:09,240 --> 00:22:11,000
Speaker 1: an expensive way back when I was growing up, I

461
00:22:11,200 --> 00:22:13,919
Speaker 1: never known about ox tayl and you know, you know

462
00:22:14,000 --> 00:22:15,439
Speaker 1: you you should make it.

463
00:22:15,800 --> 00:22:17,960
Speaker 2: So you know over in Jamaica oxtail.

464
00:22:18,200 --> 00:22:20,199
Speaker 1: If you can't make oxtails over they probably run you

465
00:22:20,200 --> 00:22:20,760
Speaker 1: off the island.

466
00:22:20,880 --> 00:22:23,240
Speaker 2: Okay, so you know it had not cheap over.

467
00:22:23,160 --> 00:22:28,159
Speaker 1: That part right there, right now, everybody know, come on now,

468
00:22:28,240 --> 00:22:28,879
Speaker 1: David Rose.

469
00:22:29,080 --> 00:22:31,160
Speaker 2: Everybody know I love desserts.

470
00:22:31,280 --> 00:22:35,399
Speaker 1: Okay, Now, I do a great paddle LaBelle pecan Pie.

471
00:22:35,640 --> 00:22:37,760
Speaker 2: You know I go to a book that's my girl.

472
00:22:38,119 --> 00:22:38,760
Speaker 2: I support her.

473
00:22:38,800 --> 00:22:41,919
Speaker 1: I always support everybody's brands. So pattle Lebel, that's the

474
00:22:41,920 --> 00:22:44,600
Speaker 1: recipe I do it. Butcan pie. Now you got a

475
00:22:44,800 --> 00:22:49,560
Speaker 1: bourbon ginger, but pumpacan that you do on the Big

476
00:22:49,600 --> 00:22:50,080
Speaker 1: Green Egg.

477
00:22:50,720 --> 00:22:51,680
Speaker 2: Talk to us about that.

478
00:22:51,680 --> 00:22:53,560
Speaker 3: Brother, all right.

479
00:22:53,640 --> 00:22:56,280
Speaker 4: So everybody in the South, they have their own recipe

480
00:22:56,359 --> 00:22:57,120
Speaker 4: for com pie.

481
00:22:57,240 --> 00:22:59,760
Speaker 3: So what I want to do is make my own recipe, you.

482
00:22:59,720 --> 00:23:02,440
Speaker 4: Know, to kind of you know, really honor the Southern

483
00:23:02,560 --> 00:23:05,200
Speaker 4: peach can pie because my first experience on the peakn pile.

484
00:23:05,400 --> 00:23:07,200
Speaker 4: Everyone's in the sop so I gotta say oh mas

485
00:23:07,240 --> 00:23:07,720
Speaker 4: to the stop.

486
00:23:07,840 --> 00:23:10,840
Speaker 3: But you gotta make it different. So what goes good at.

487
00:23:10,720 --> 00:23:14,240
Speaker 4: The smokiness Bourbon because bourbon is smoked, bourbon is age

488
00:23:14,400 --> 00:23:17,720
Speaker 4: and ginger because it's Jamaica. We put ginger in everything,

489
00:23:17,800 --> 00:23:22,400
Speaker 4: and brother, one of the best recipes you will adver

490
00:23:22,560 --> 00:23:24,120
Speaker 4: taste Forget to Smack your Mama.

491
00:23:24,119 --> 00:23:26,119
Speaker 3: You're gonna smack yourself so good. There you go.

492
00:23:26,640 --> 00:23:29,520
Speaker 1: One of my clients is a chef from is Rogers.

493
00:23:29,800 --> 00:23:32,360
Speaker 1: She owned she des trivers to ice cream called cream Delicious.

494
00:23:32,400 --> 00:23:35,600
Speaker 1: That's her brand she has. Slap your Mama is one

495
00:23:35,600 --> 00:23:38,520
Speaker 1: of our ice cream brands. So if you got a card,

496
00:23:38,560 --> 00:23:41,119
Speaker 1: probably make you want to slap somebody. She got an

497
00:23:41,119 --> 00:23:44,040
Speaker 1: ice cream want to slap somebody? You know, I gotta

498
00:23:44,040 --> 00:23:45,840
Speaker 1: put our ice cream on top of your the cam

499
00:23:45,920 --> 00:23:48,480
Speaker 1: pie so I can just start slapping everybody.

500
00:23:49,480 --> 00:23:53,520
Speaker 3: Everybody gonna get.

501
00:23:51,280 --> 00:23:55,359
Speaker 2: Watch everybody in the face get away from me.

502
00:23:55,760 --> 00:23:57,960
Speaker 1: Well, brother, I tell you that we're talking to the cheff.

503
00:23:58,040 --> 00:24:01,760
Speaker 1: David Rose his incredible book Eggie Uh. David Rose cooks

504
00:24:01,760 --> 00:24:03,960
Speaker 1: on the Big Green Egg. But not only that, he's

505
00:24:03,960 --> 00:24:07,200
Speaker 1: a he's an ambassador for Omaha Steaks as well as

506
00:24:07,280 --> 00:24:10,560
Speaker 1: Nissan and USA. But again, my friend being on my

507
00:24:10,600 --> 00:24:12,840
Speaker 1: show talking about the book, you know, I got to

508
00:24:12,880 --> 00:24:15,760
Speaker 1: see you photos of the unveiling. That means I got

509
00:24:15,760 --> 00:24:18,160
Speaker 1: to look at your book post this or you you've

510
00:24:18,160 --> 00:24:20,320
Speaker 1: gotten it out of storage, you know.

511
00:24:20,280 --> 00:24:21,440
Speaker 2: Before the summer goes out.

512
00:24:21,520 --> 00:24:24,240
Speaker 1: But more importantly, what I wanted to get clarity on

513
00:24:24,359 --> 00:24:26,600
Speaker 1: that you've given the people who are listening and watching

514
00:24:26,840 --> 00:24:29,560
Speaker 1: this interview is that the Big Green Egg is more

515
00:24:29,600 --> 00:24:33,240
Speaker 1: than just a barbecue pitt or a smoker for meat.

516
00:24:33,840 --> 00:24:36,719
Speaker 1: You can use it as an extension for your oven

517
00:24:37,240 --> 00:24:38,960
Speaker 1: cooking and your stovetop cooking.

518
00:24:39,040 --> 00:24:42,240
Speaker 3: Correct, great time, man, feel free money like anytime. This

519
00:24:42,359 --> 00:24:44,480
Speaker 3: is the way to get a date started, much better

520
00:24:44,560 --> 00:24:44,960
Speaker 3: than coughed.

521
00:24:45,240 --> 00:24:48,080
Speaker 2: Thank you and hear this interview.

522
00:24:48,800 --> 00:24:51,520
Speaker 1: See this interview please go to Money Making Conversation dot com.

523
00:24:51,640 --> 00:24:53,600
Speaker 1: I'm with Sean McDonald. I am your host