Unveiling Culinary Secrets with Jeffrey Jefferson: From Mexican Hot Chocolate Rub to Lab-Grown Meat & More
Episode description
Get ready to fire up your passion for food and photography as we journey into a tantalizing conversation with culinary wizard Chef Jeffrey Schlissel. We promise to whet your appetite as we unravel the mystery behind his secret Mexican hot chocolate rub and unique bone marrow recipe. You'll be drooling over our recent photoshoot featuring a succulent tomahawk steak and New York strip, perfectly seared to Jeffrey's exacting standards.
We're not just about the sizzle, though. We take a hard look at the meat of the matter, discussing lab-grown proteins and the results of a recent social media poll that threw us for a loop. We also wade into the controversial waters of animal welfare, discussing the impact of mass farming on our food supply. Listen in as we debate the current complexities of western cuisine, and how a shift towards whole, nutritious foods is more important than ever.
In the latter part of our engaging discussion, we express our affection for juicy stone fruits and share some tantalizing plans for Marvin's Farm, Cahaba Club. Stay tuned as we spice up your day with a flavorful conversation!
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Transcript
One . Hello Food Fam . this is the Walk and Talk Podcast , and I'm your host , carl Fiodini . We're podcasting onsite at Ibis Images Studios , where food photography comes alive . Get with John Hernandez . Check them out at Ibisimagescom . Today we're talking about a super sexy photo shoot that we just did . Wait until you see these insane dishes Oh my god .
Hint , tomahawk steaks , new York strip Oh my god . Plus , i took a social media poll about lab grown meat . I don't know man . I don't know what this is going to be for me . Questions like are vegans going to eat this and are these going to be fat content on this product ? We want to know . We'll jump into it .
Jeffrey Jefferson , hollywood schlistles in the house How we doing baby Fan tabulous man .
Cooled off now .
Right , well , yeah , you were cooking your little heart out today 95 degrees cooking , over 900 and something degree grill . Yeah , that's , you know what . Just start talking . What did you do ? But first of all , before you start , it was amazing Everything you did today . I mean you always do good , Thanks , But it was extra special today . Start talking .
When you have a Tomahawk , you got to show respect . There's nothing more just delicious about steak and beef . I know some people like the hanger cut or the porter porter house or T-bone or anything like that . There is something sexy about a hanger steak . Sorry , ribeye .
But look , I don't , I don't , I like , I love hangers , I love all these pieces of meat really Yeah , but it's cut to the ribeye . Porter house is , but when you're getting into that ribeye baby , that's where I like to live . That is where I like to live And it was cooked perfectly .
Yeah , just just having some fun with Wait , wait , wait , wait , hold on .
Hold on , perfectly OK , all right .
There we go .
Now you ? there you go , Let's jump in .
It was . It was fun . I mean , when you have great ingredients like peninsula , when they have Creekstone farms and they show us what they have and we open it up and play with the food , it's just there's nothing more delicious than that when you have great ingredients Yeah , and you know the accoutrements , your sides , i mean . I wanted to be different .
What did you do ? I mean you're done . Would you give me what I'm ?
looking for here , please , sure . So we did a Mexican hot chocolate rub . So , like recently , one of the national brands out there , restaurants , wise , they have a coffee butter and I'm like , oh , that's so couple of five , six , 10 years ago .
Nothing bad with it , no .
I love using coffee because there's so much more complexity when you're looking at a rub with the coffee unit . But Mexican hot chocolate now that's something that a little bit different . I mean that , just that tickles your ears , right there , right . So what it is , i make my own .
So I ferment my own chocolate and then grind it and then add the OG to it , which is the original rub that we use for the cartel , but I also add a little chipotle , so a little bit of spice there , so it was a little more complexity to it .
The rub the meat , because I rub the meat so well , and then we grilled that over some pellets that John had for his smoker , so I added that to the charcoal that we're utilizing . And then the accruchiments for the tomahawk was a riff on bone marrow .
A lot of places when they serve a tomahawk they have bone marrow , bone marrow , butter , butter , or there's a side canoe of bone marrow .
I'm going to bring canoes here too . We need to , yeah , explain what a canoe is , too for the folks .
So it's they take the femur bone and they split it . Then there's a whole bunch of stuff that they got to do to process it And then , once it's processed , you can then go ahead and put it on the grill , char it , and it's like this beautiful buttery marrow that you get the flavor profile of beef , and it's just so sexy . There's nothing more .
Putting that , spreading that on top of a rib eye and having that . It just accentuates the wonderful flavors that you get when you're eating a rib eye , or tomahawk , for that matter . But this time I wanted to do a little different . I wanted to put some vegetables on the plate that don't mimic what a vegetable would look like .
So I used the canoe of hearts of palm . I came up with this thing in 2017 . I was cutting hearts of palm for some salad we were doing . I split one down the middle . I went Oh my God , that looks just like a canoe for bone marrow . Let me see if I can come up with something . So it was for me to stop food waste in my restaurant .
So we utilize that to kind of be the vessel to carry the you know the vegetable into the someone's mouth , and it would be something totally different And you present that to 500 chefs at the American Culinary Federation and you say , hey , there's a deconstructed bone marrow , deconstructed BLT , and there's bone marrow that's vegan .
You should see them automatically stop and go . Did you just say vegan bone marrow ? Like , yeah , how'd you do that ? I don't think properly . I think you guys were talking about it earlier . I'm just not that normal . I think , way outside the box The New York strip , i wanted to do a little bit of P puree . I wanted to do so celery root puree .
Yeah , that was so good , just so refreshing , so refreshing to itself . Yeah , i told you that when I tried it .
This is like fresh , so fresh . But you know , you know , the whole thing about this at this point is you're talking vegans , right ? Mm-hmm , it's kind of a thing .
Yeah , plant-based is one of those things . That's we're going to be worth $22 billion next , no , two years , the industry Right .
And I know , at some point someday you're going to open up your butcher shop Current And you'll have , you know , vegan Chocotery , Chocotery and whatnot . But let's talk about lab-grown meat for a second , Let's switch gears . I did a poll right . It was LinkedIn , facebook and I was experimenting with , you know , another platform called Truth Social , whatever , mm-hmm .
There was a total of over 200 votes between the three , which is pretty remarkable in and of itself , but what do I got ? here , LinkedIn , 78% said no , i'm not going to try . I don't want to try , get it away from me . Lab-grown meat products 99% on Truth and literally 100% on Facebook . We've had about I don't know 50-something 51 votes .
So I mean you're talking about a tremendous percentage of people . They don't want nothing to do with it . I don't know if I do or not . I am leaning towards probably no . You know , because I'm a carnivore baby , i want to eat the meat . You know what I'm saying . Well , you look at Like real meat .
Yeah , but we were talking about earlier when they started genetically modifying produce . You look at the European Union they banned all GMO from the countries you know , all of it . So my thing is number one it's too early , in the whole scheme of things , to even think about what the ramifications are In the future . what's going to go on ?
as far as the lab-based meats , i'm carniv Done too . I like their argument . You know , for each head of cattle it's like two , two acres that you need for land , and plus the water , plus the feed .
But , yeah , you know , the same token . It's like you can look at the environmental impacts in favor of You know lab grown , but but at the end of the day , it's your . it's still gonna be an expensive venture , was it ? 20 bucks ? we heard , yeah , yeah , a pound , 20 bucks , a pound , mm-hmm . So , yeah , you're talking about environmental even , even Even the .
for me , the , the biggest Plus that I saw for that is like the food safety , because it's you know , you figure it's gonna be produced in , you know sterile environment Yeah , contained right . So for me that's the biggest Pro for this . There's really nothing else that , in my Idea , matters , you know , because at the end of the day I want it .
I don't even know if there's you brought it up the question whether it be fat content in this product . How are you gonna click a you know quote-unquote lab grown piece of ? you know protein , you know a cow Replica or whatever you want to call it ?
Yeah , where are they getting it from , though ? That's the thing to me . How are they generating the cellular structure ?
I Think it's sort of in the fashion of Jurassic Park .
Yeah , they have a frog . That's the median .
And there's an island right on the island There's , i don't know . Be careful out there . I just don't take any tours ?
No , no , definitely not . I wouldn't want to be a part of the lab result either . I don't know . I'm kind of It's too early to say what I'm gonna feel about that one .
Well , as I understand it , it's an energy intensive To do this , it costs a lot to produce it , and you know energy-wise , so I'm assuming what electricity , i don't know man .
I don't need to break down of everything , of what they're doing and how they You know , centrifusing or whatever they're doing to me .
I kind of wanted to bring this up today as a I don't say teaser , a little bit of a teaser , just to kind of dip the , dip the finger in it and I think on our next , on our next podcast , we'll get into some , you know , maybe some some data .
How about this ? if you're listening to the podcast right now , You know why . Don't you comment about how your thought processes are on this too ?
So that'd be a great to find out what you guys think Yeah , is there interest in following in with ? I personally think there is , when I when I saw an article . There was an article about this . Jose Andreas is he's in Washington .
Right , that's gonna be doing it . The one in Thomas Keller , i think , is the one in California .
I didn't . He's coast , it's east west coast .
I remember saying it was one was one was being in California , one was being in Washington , i don't remember seeing Keller but , i , but you know , andreas , you know he's gonna , he is gonna introduce the product Seattle .
I don't know , i don't know , but at the end of the day It was , it was a pretty interesting article , but I immediately , it immediately was just questions all over the place , oh yeah , and I don't . I don't know , man , i'm not feeling it .
Well , what's one of the biggest concerns with people , with the plant-based industry ?
Well , I mean , if you're getting into the actual hey , what's the texture ? Which the flu can actually eat this and it tastes good . That is the least concern for me . I mean it's number two , right , right . But the first concern is like I don't know if I trust what's going on in the labs these days .
I'm a little , you know , I'm a little bit kind of put off with it . So for me and there hasn't been enough study on this right , So you know , there's gonna have to be like a , you know , Some workflow over a timeline with the data to show like , yeah , you know it's , it's safe . I don't necessarily , I don't necessarily Put my eggs in this basket .
Yeah , i mean .
For me , when you look at the plant-based , one of the most , i think the biggest gripe that people had was it's over processed , like if you look at a bag of beyond or a bag of impossible and you compare it to chop ground chuck And you compare the two of them , the look , you know , the , the ingredient list on the plant-based is like a Bible Compared to
what you get for , like chocker or whatever you know blend of burger meat You're gonna get . So I was heard it was too over process , i don't want to eat it , okay , great .
This thing is different because you know , as a chef , one of the things I just thought about while you were talking , you know we're always talking about until they clone a carrot or a pig or any , we're gonna get consistent bellies , consistent , you know , thickness of a ribeye . So you're not gonna have all these peaks and valleys of the food we're eating .
You're gonna have consistency . That I could say , okay , i get that . But my , my problem is The process of what they're doing to develop the product . You know the end result .
Yeah , i mean , first of , let me back up on something too . It just it isn't . There are places on the planet that Probably would utilize this , you know , just for the in the sake of Um , sustenance , mm-hmm , survivability , right , but when you're talking about , you know the developed , you know nations , areas , whatever you want to call countries .
Oh , you know , i'm not really . I don't , i don't see that people are gonna want to embrace this .
No , i know . The other thing too , when we were reading and doing the research on this was the animal welfare . I well , if you want animal welfare , i think we should go back to when we doing what we used to do . Back then There was no problem with animal welfare .
When we're taking chickens and putting them in a coop like they do for mass production Not like the Nicole cruises or Vicki Webster , any of those people That's where we need to go back . If we really want to look at how we're doing and how we're raising our animals and the animal Welfare , then that's where we can go back .
Not to go into a lab , yeah , and when ?
you look at the trend of more people living right and Well , there's gonna be more mass farms , right ? The more mass farms you have , the worse living condition for the animal that you're gonna encounter .
Mm-hmm .
So the the , the balance to that would be you know , just have smaller farms , more smaller farms , family farms , mm-hmm , and you know you can get your free range Situations there , right ? Oh yeah , yeah , this I think we're , I think we're asked backwards , completely asked backwards , with where we're headed when it comes to our food supply .
Well , here's the other problem , too , with food . We look at the big food as we're doing it , look at the western civilization as far as our cuisine is concerned and what we , when we go To another country and they start developing certain health issues .
That's where we really need to focus on is what we're doing , what we're putting in our food where it's Nutritionally deficient . We're not having that whole food , not whole foods as the shopping plate place , but I'm talking about whole , nutritious , packed food , right . That's our problem You know we've gotten away from . It's too hard to make a 10-minute steak .
Seriously , yeah , really . I mean , how long did that rib I take today ? and the thickness of that thing if we weren't shooting we would have eaten in like 25 minutes With a big smile .
We still have the big smile . My fat ass was happy . So is .
John's and so is smoky . Yeah , i will say this that most people don't realize when you come to ibis images and when you or you're doing a photo shoot for food , most of people , most chefs , don't realize . We got , i got here What nine mm-hmm . We just got done shooting at two And we literally were non-stop .
It's not like , by the way , food doesn't move Well , unless you're trying to catch it . Yeah , but this is already dead . It's already fabricated . Think about that for a minute . We go when we do shoots , it's not . You know , people out there don't realize when you're doing a food shoot . One shot was what ? three , two hours .
As John shaking , you know the other cool part about how we're doing the photography here . You get to eat , we eat it . Yeah , we're not . He's not . You know , glisser , what is it ?
glistering , glistering .
Yes , you know all the product is actual . You know off the grill or out of the stove or off the stove or whatever .
Yeah , today He got some really good . He burnt his fingers . today We're trying to film the camera .
He was trying to get that shot .
The flames are coming out .
He's oh I think you burnt his phone . It's part of the . You know it's something that we have to deal with here .
I will say this one of the best things about this part is getting on the podcast and sitting here with the white claw peach soda .
I love the leftovers .
Thank you , Yeah , thank you .
Ashley . Thanks , ashley , if you're listening .
Yes , definitely , i mean , I love this peach .
What the peach ? Oh , I love this peach . Yeah , watch yourself . Yeah Yeah , the pineapple is really nice too . I have to try the pineapple .
I'm stuck on the peach . I Mean what are you drawing with you ? Have you ever had a white donut peach ? They're out now .
of course They're delicious , you know many hundreds and hundreds of cases of those I've sold in my lifetime .
They're just delicious . Peach time for me is one of my favorite times .
Stone fruit is the yeah , we talked about fruit ever . Yeah .
I love any type of stone , but peaches for me is One of oops , sorry the best good .
I mean , i'm a , i mean peaches , plums , the nectarine nectarines are probably my favorite .
Hmm , they have that new cherry plum . Did you try that ? yet They just came out in publics .
No , that's pretty good , yeah , yeah , it must be good .
Oh hi .
All right , Yeah , so um .
I got him to do it , john , without even convincing him . That's all right .
Where are my kids ? um , so I have a problem , though for real . Uh-huh , you want to know my problem . So , uh , we always say we're gonna do all these things .
We did the tomahawk , we talked about it . It's fun , we're done . Big daddy came through in the clutch . Right finally , finally , thank you , thank you .
Thank you everyone over at peninsula food service , especially Milan . Yes , milan , i appreciate you .
Oh , and Veronica , the meat fairy , who ?
dropped it . So basically , yeah , i mean we put this together . Uh , it's a relay , you know , from the , from the office on the road , the meat fairy picks it up and drops it off to the uh , wizard chef's house .
It was absolutely is there . I get a text like oh , I'm picking up the meat , Uh , where do you want me to drop it off for tomorrow ? I'm like are you picking it up today or tomorrow ? She'll know . Today I'm just meeting the truck . Now I'm like , oh , just let me know where you want to go and poof .
Two cases show up on my house . All right , all right , hush , look , listen , this is what I'm talking about . You know , we haven't went back and looked at this thing with Marvin and the party .
Oh , i'm still . I'm working on that behind the scenes .
Why are you working ? I don't have you . I'm doing a roadmap , roadmap , roadmap , yeah .
Is this like a September ? We're gonna do it , for I'm shooting for September , right before September .
October is where I wanna go . I'm glad you're the only one that knows what's going on .
Well , because , listen , you make it . And then aren't you the one that ?
you Hamada , hamada hamada .
You're the orchestra conductor , right , you got the right people in the right situations to do what they need to do And just don't micromanage . Let us do it , Don't stroke my ego man Oh yeah , I got a fish bump . Fish bump over there . Thank you , Fish bump over there .
Look , I've been saying forever , Other than maybe the microphone thing I'm doing right now . I wanna just start around .
You know what I'm saying ? I gotta Well , you're a grower .
Right .
We talked about that the last time , that's yeah no grower for sure .
Yeah , that's what they tell me . So , ah , oh my God , all right . so September , i'll talk to you about that .
So September or October is where I'm looking to do it , and that way it's a little bit cooler because , like right now is ridiculous . But I wanna get the chefs involved in it as well .
I mean , listen , i'd love to get some of the people that are listening to us , that are local , to come out to Marvin's Farm too , you know , throw it open to them so they can actually meet and introduce themselves to us and we get to know them .
Yeah , i've talked to some of them . You know I've got a couple of handful of social media . I hate saying influencer Gosh , i hate that term .
Well , it's 2023 , so , yeah , we're allowed to say that now .
But I think I have to say I have to use like a lot I think , when I say that Like you know , like Like Polly Shore , I hate influencers and stuff . Oh , my God right .
I can't stand Polly Shore . Well like never .
And I hated him then I can't think anything wrong .
I hate his too strong .
I should never say that I could not stand it to . You know , just consume any of anything from him .
I can't even remember some of the stuff he used to do . He used to be like Hey , buddy hey , buddy , you know the , you know . Yeah , yeah .
And have you seen him ? I saw actually . It's funny you brought it up because he popped up on Instagram , one of these socials . He popped up and I was like God , we are old , old , he looks like he's 140 .
Yeah , there's a very famous So granted his lifestyle was pretty- .
Probably .
yeah , Yeah , Ratchet you know There is a popular star . She actually posted on Instagram , instagram , instagram , instagram , and I just wandered on the news site and did not age well . I don't want to say who it was , but it's Why I just don't want to , because I don't want to get hate , but she didn't age well .
Oh , because , yeah , Yeah , she did not age well .
Now some a heck . A heck . She did a picture for July 4th and wow .
See , that's not nice , You drop a- .
Not at all , because she looks stunning .
Yeah , but- .
The other one I will , because that's a pretty douchey . Yeah well , I didn't want to be a douche .
Listen , people Even though I am I think that you should hate spam , Jeffrey .
Wow , he doesn't look that bad . Let me see . I mean it looks like he just got out of jail . He looks yeah . After 75 years ? Wait a minute . is that shirt from the 90s , though It looks like flannel ?
from Nirvana . That's a picture of him from 1997 . So imagine what it ? looks like today . I'm only kidding . There goes John the producer pulling him up , not the- .
Who's that ? Is that him too ? Let me see , oh , that's not so bad Dude that's How old is that ?
What are you talking about ? Yesterday , you get out of here . Anyway , look , i don't hate the guy , and if Pauli Short ever should to , we're to hear this sorry dude . Okay , buddy , it's cool man , all right , so what's next ? So what are we gonna be cooking next ? Are we doing the- .
You tell me what you're gonna do next ? I mean I don't know . Like I said , you order , i get Brisket To ask John if he wants brisket .
I think oh sweet God in heaven . Yeah , see look .
Now I see what you're talking about .
Yeah , man All right , whatever So , but the brisket is a stop-time dancing out there . So the what are you showing me here ?
That's the one I said Oh God , yeah , she's terrible .
That's the one I said didn't age well , right , right , right right . They looks like they found that picture sitting in a lagoon for a long time .
Yeah , like the blue lagoon , Right right , there's a hint for everyone . That's old .
Right , bless her , though she was cool .
No , she , nothing to her , I'm just saying So talk about this brisket .
what are we gonna do ? So let's pretend , let's do a hypothetical . Let's say , in a couple of weeks I come through with a Creekstone farm beautiful , badass prime brisket . What are you gonna do to it ?
We're gonna make nice , nice to it and cook it , smoke it and you're gonna enjoy yourself .
Well , yeah , that's just 14, .
14 hours , 16 hours , I'm like It can go , depending on weight it can go from 10 to 14 hours .
10 to 14 hours , but we're gonna have to get so . ultimately , you're gonna have to get like ongoing footage of that .
Yeah .
Yeah , all right , cause I mean we can't go that long without having footage .
Yeah , so I do it in different intervals as I'm mopping and then , if I'm so , just so people realize when you're smoking or barbecuing , i should say You don't just put the product in there and cook it , not to any end of it , you walk away .
There's a lot more to even if it's a trigger , i don't care who it is , what you're doing , you just can't walk away from it . You have to sit there and kind of baby it a little bit , but you have to mop it . Then you have to wrap it at a certain point . When you want to get to that more , it's called the freeze .
For me I call it freeze when your temperature gets to 175 to 180 , you wrap it . You want to go about 210 , 220 . That's really where you get that fat From . the decal will start to render out . That's what you call me Decal , you call me a decal . Yeah , you know it's the hardest thing to find to .
That's where we get the burnt ends from let it decal .
Yeah , that's it .
You know what ? I gotta figure out where that word came from . Somebody was making fun of somebody that was a cut down you decal back in the day , Yeah so , but I , what do you ?
what are the accoutrements ? What are we gonna ?
put . I think one should be done . One should be done as a sandwich , right , Because it's what you do when you have leftover you know , I have a sickness . I , i mean , you just can't stop eating .
We , just I have what ? three pounds of meat I think I eat right , and I'm already thinking about where Get the sandwich . You're starting to sweat . It's a combination of sweat from all the freaking you know , protein meat . I just , i just yeah . But I'm also sweating out because I really want to . I'd love to have a brisket sandwich .
Yeah , i'd love to have that . What kind of barbecue like we're gonna put barbecue sauce ?
Well , yeah , we've got a couple different options on the barbecue sauce , hopefully it's just gonna be slathered slathered . Yeah , the thing about brisket for me , when , especially when you're doing like a brisket sandwich , you want it to be dirty .
Yeah , there's certain times where you want to eat times , how many times Throughout the evening , do I send you Instagram ? Do I send you two to five times a day ? Yeah , and it's like these like succulent , like meat within a Person . cut it and they squeeze the squeeze and the juices are flowing out , yeah , and I'm like , oh , can you do this ?
You know , i would love to do a riff on , like a brisket sandwich in a egg roll . What yeah , you saw a bit what cheese melt , you know . Put it in the egg roll wrapper , fry that up and then cut it and there you have an Appetizer . What what I'm trying to do is in showcase . Is that one ?
when you're an operator of a restaurant or when you're a chef And you're trying to think of something how to utilize product , think about when you're cutting a brisket You're gonna have I love to call this shake , and all of my smokers know what I'm talking about . So the shake is is that little do ? what are you gonna do with it ?
You know I'm gonna scooby snack . I'll eat it . No , you gotta make money . You got a turn profit and that's what you want to do . So how do I maximize more profits ? I look at every meal plan I can possibly think of , whether it be a salad , whether it be sandwich , whether it be flying smoky , whether it be an Entree , whether it be a sandwich .
That's what I want to do is how do I perfect the amount of profitability I get off that product ? Yeah , so we'll do that , we'll do a sandwich , we'll do an appetizer and then I'll do an entree . The entree I haven't thought of yet , but I'll figure out something to do with that one .
Okay , yeah , i was in . that was in Sarasota a few days ago and and There's a place called Libby's and I think we had I went there , my wife We had a Fantastic meal . It was really , really good . One of the things , everything was good , but they had these , a sausage meatballs , oh , oh .
You just mentioned meatballs guess where I was last week ? or Universal Studios . Yeah , i went to Bruno , pizza , pizza , bruno . I contacted them . The general manager came over . I was telling him who I was , what we do for the podcast . He immediately sent the message off to Bruno . He immediately contacted me back .
He's like get me on and want put me in coach .
Let me tell you something fine Yeah let me .
Let me tell you something . Between my wife , my daughter and I , the food was Just . This is the second time . Thank you , keith's errors and for pointing that out . To get take us there .
You know Keith's some day man We're gonna meet . it'll be cool , i don't know , we'll see what happens , right .
But I mean , if you guys , here's a here's like a plug for such a great concept , it's pizza Bruno over on Curry .
Road . Of course you're gonna say Keith , and there's gonna be curry in the same sentence .
Well , that's the road It's on , Ironically enough but , you know Robert Walter over at Universal Studios in Lombardo's . He's just a great guy , acf dude .
Everybody we met is between Cal fish and the Greek restaurant and I think we were at a true kitchen over in Downtown before you get into where you're gonna be coming up , speaking of ACF I do want to say something .
There's a , there was a place called Dr Barbecue out in St Pete , mm-hmm and it was . It was a really good place . Sadly they you know they're no longer in business , but Ray lamp and I think I'm saying his name , his last name , correctly I .
Maybe you know like a target Yeah .
Yeah , he's a good dude , really good dude , and He is I've I have eaten at Dr Barbecue and it was fantastic . He and I've been communicating On the socials and I'm thinking that we should probably have him on too .
but what I really want to do with him is , you know , because right now he doesn't have a home in terms of , you know , a restaurant or anything , barbecue or anything . I think we should figure out a place to get him and let's let's like You know , mac Daddy out .
Yeah , you know , there's one place in Orlando We need to go to that I found out about it was that urban barbecue or something like that . I'm very send you something , john , about it and you were like , oh , i need to try it .
It's like then it's number one barbecue restaurant of all of Florida and Yelp and Robert chef Robert went over there and he took pictures of it and like urban barbecue , pit master , something like that , it's a weird name , but I heard it's fantastic the pictures , robert sent me was okay , but you're getting a honey I want .
I'm still talking about right now .
Right , i know you know we got a friend figure . We got to figure that out where we're gonna do this . Bet your house , i guess I don't know . That's fine . There's , there's three smokers there . I know .
Well , i'm just thinking where we can , where there's , you know where there's smoke , there's fire . Where there's smoke , there's brisket . baby , well , that's Soon . yeah , soon come , yeah , well , when , when ? what are we waiting for here ? We're waiting for the brisket . I have to tell you honestly , like that , things go so slow with you guys .
I'm waiting for John's reaction .
He already had a reaction .
Oh , they're yeah his face . I just saw yeah .
How's the website coming by the way ? so we're gonna be so close ? I'm kidding , i'm kidding . Yeah , actually it's not his fault , it's not , it's it's circumstances , circumstances . It's always the circumstances though . Well , you know , we . So we are revamping the walk-and-talk media brand and we're redoing everything .
So , one of the things we're having with our restaurant recipe chefs We're doing these photo shoots and they're gonna have their own pages and it's .
It's badass What is that he was showing me the Barbecue place in Orlando . When he was just pulled it up , it was . That's not the name of it . No , it's like urban something .
I don't , i don't , that doesn't strike a bell but yes .
I was wrong . It's called pig Floyd's .
Oh , pig Floyd's . Yeah , okay , it's .
And it's like something , something urban barbecue ?
I don't remember . I don't remember them . This was pre-covid , but when I was at the produce company we did some business .
Yeah , we need to . We need to make a venture out there , mm-hmm .
We still got to go to the freakin pizza place . They open at five . I Mean we can get there , we can do it . Whatever it takes . Whatever it takes , boss , whatever it takes , um , alright , so , but yes , of the so we redo in the website . You already have your page almost basically done , right , right ?
so , uh , you're gonna have a blog where you're gonna do , you're gonna do , recipes . It's gonna be subscription based to it again . Yeah , you know the full Monty . Yes they get to see the full Monty . Yeah Is this is this when you're cooking in speedos ? No , no , okay , no , no , that's not no okay , let's do it .
No , not , not in speedos That's Think of . nobody wants to see that , not even my wife wants to see that .
I can understand that , but everybody else would like That would have . That'd be viral . Go ahead .
Comment about it If you want to see that , because we'll put Carl in it to try and test it out .
No , no , no , i'm not . First of all , i'm not cooking . You are , it doesn't me being in speedos , is you know they can help anybody ?
Well , let's throw it out to the listeners .
No , because everybody . Just because it's shits and giggles of it all , i'm okay with that . No . I would never I .
That is never gonna happen , Well we're not gonna tip , we're not gonna burn , accidentally burn the twig or the cherries . That's not gonna happen .
Twig and berries , Wow Yeah we're not .
No , I'm not doing that man .
Not that I've done it .
I don't want to not that I've done it before .
No , I don't want to burn the branch of the mangoes either .
No , you stick with your twig and cherries , that's anyhow , so stick with what you got and stick with .
Yeah , let go with what you know . All right , so , acf , we're gonna come . Well , acf , but we're gonna come back to I don't want to forget this , because you know , when we go back and listen to this , i want it you know What are we talking about now .
We're like the brisket or the speedos . What are we talking about ? I don't forget the speedos . I .
Do want to make sure we come back on the next episode , to the lab-grown proteins We have to get like full data , full analysis , and I want to talk about it .
Yeah , I think hopefully the listeners will actually Comment about it .
You know when you do get out to . ACF New Orleans Yeah when you get out there . maybe that's something you can pass that around . I'd love to hear what some of your cohorts think about that , yeah definitely .
I'd love to figure that out , to find out to you When are you gonna be there ? I leave Thursday night , a week from today , and I'm back a week after that . So this what ? the 13th to the 20th , i'm in New Orleans .
My old stop next week . No what are we gonna do ?
Pizza Bruno .
I mean , I'll send you pick . I feel like .
I did that too , so you can set it back , it's okay .
You trust the deuces .
Yeah , really yeah , the arty buco . I'm just gonna mention that art of arty buco . It's one of the pizzas . They got some really cool names . Oh , from the yeah , yeah , okay , we go , i got you , i'm picking up what you put in there .
Yeah , smelling which step in it ? Yep , all right . So , as far as , as far as the ACF goes , this is the what the , the National Convention . Yeah , it's one of the biggest .
Yeah , the annual convention . That's the biggest one that we have . We're gonna be in the Orleans . I'll be in the back of the house with chef Jeremy Abbey , and Chef Ryan Manning will be helping out to do all the prep and working with the presenters and demos you can , we should still do this and and we can do a call in .
Yeah , we talked about that .
Yeah , we can do that , yeah yeah , i mean I'm traveling Thursday , that day , but I think I land before 12 so we can do something . After that I'll be gallivanting around town . We have to go look for certain ingredients in Asian market .
It's just like a contest .
No , it's just what we have to do to put things together for the demos for each individual chef That's gonna be demoing their product . One guy is Justin Sutherland , who's a barbecue dude , was a horrific boating accident last year , so it's great that he's gonna be center-staged and doing about 700 Little samples of whatever presentation he's doing .
I have the the recipe for it .
Well , you want it ? listen . Let me hold on a second . You know my ADD kicks it Yeah . So it was one we're gonna be picking up . you know we're getting you're gonna be so excited Speedos , no negative . So citrus America is going to Lend us , i'm sorry .
Yes , a unit really Yeah , is there gonna be like a couple cases of noble crunch ?
tangerines . I mean I'm sure we'll figure something out there . But we have to , yeah you know right , i think Ryan has no . Well , i think we probably get some from him . So listen , what well ? but anyway , what's gonna happen is where we're gonna put this in the studio , right here .
Right here . Yeah , I look at that face I've never seen him smile .
So wait a minute , wait a minute , you know we're talking . Oh wait , is there like a citrus rub ?
for a , a biscuit . There I can invent one .
How cool would that be ? No , but it's good , i want you know , he , he , we're talking about from your boy , is that no ? no , that has to be him , that's to be from Jeff .
Yeah , it's the old-fashioned . It's me mom sauce , it's a si sauce , yours . Yeah , Yeah that's what we'll use . Okay , Yeah all right , we're talking .
So we'll , we'll , we'll use one of the citrus America machine so juicing machine . It's like the freaking Mercedes Benz of of juicers .
Is it gonna be the one that you can put the pomegranate into ? Maybe ?
I don't know . I gotta talk with Jay , let's see what to see which one it is , but we gotta go pick it up and bring it over here . Anyway , it's gonna be here and Man , imagine the debauchery , imagine what we're gonna be do , imagine , imagine , think about it .
And if you guys don't know what that is , go back and look at the different list and you'll see that we talked about it .
Yeah , great podcast citrus America , Jay Gardner . You know , i don't remember which episode it was , but it was we did one with . Brian too right , Yeah , Brian was there too . Yeah , but Brian didn't do full episode , You know right , it was Jay that did the full episode .
Yeah , jay did the full . He's the one that freaked me out and goes oh , i know that guy's voice and I'm like who is ?
that , yeah , he's a good dude , they're good people , brian's cool , Anyway . So we're gonna have this unit and we're gonna do some cool stuff with it . I mean we can , i don't know . I mean , when you , when you think , when you think juice and What you can do with it to cook , what do you think ? anything ? and everything .
I think for the people like make it sexy , gosh .
I mean I think I'm thinking ceviche too . I mean there's nothing like getting fresh orange , tangerine , lemon , lime and just having that with some of the zest from it and then making a ceviche . There's like what gave me the idea for the Mimaw sassy sauce was his juice and tasting that tangerine and going this is a cup of Florida .
Right here in In this little cup It's a taste of Florida and that's what gave me and prompted me to revamp my original and Add in the bourbon the orange . So I would definitely do something like that marinades . I literally just got super excited .
Oh , i'll let you on the saw , though . Yeah , we can do that too . Yeah , yeah , john's getting all ethnic over here . I get it . That's cool , mr Hernandez .
I can also mojo . Yeah , that's one of the . You know , get some sour orange when you say mojo you say it with .
It's a combination of Latin and Hebrew . Well , that's hello .
Well , not a jubin , but I definitely was raised around jubins right .
No , i get it , but you're . When you get a hole , it's like it's in your throat . Well , growing up , i'm mad at you . You know emerald hills and no , i was Howard Hills , i didn't . You right there . Yeah , you're on the border tracks literally . If you're from Fort Lauderdale , you know exact force , liquor Dale .
Yeah , pronounce it right .
Fort liquor Dale , all right . So I think I think that , coming up soon , i think coming up soon , we're gonna be doing the the brisket . We're gonna do the stuff with the Citrus America , we've got Marvin , we got a plan . All right , these are all things . like I'm this is it's moving , it's on tape right now .
Oh yeah , Trump There's been . Salma Hawk has been on tape . for how long now ? Yeah , Yeah , there we go . Yeah , but today .
Yeah , we captured it and those photos are gonna be badass people , if you're into the food photography , you got to get with Ibus images . Get with John Hernandez , please , for all things holy and good , get with John Hernandez , okay , oh my gosh , ibus images , calm , and That was love . Smokey , smokey man . You're in every freaking episode , buddy .
Wow , all right , appreciate everybody out there . John , your badass dude Jeffrey , i mean , i love you with the way you're cooking , dude You're . This is insane . Have fun . Yeah , definitely at the ACF . Tell everybody I said hello Definitely , especially the cats who are on with us .
Yes , I'll be seeing them . They'll be walking in . Yeah , definitely next year .
We're all gonna be there . We are Out .