The Chivalry Chronicles
We discuss topics such as Brotherhood, Masculinity, and Fatherhood. A modern manly approach to chivalry.
Or better yet, Guys Stuff that Guys Do, Cuz We're Guys.
The Chivalry Chronicles
Episode 029 - "BBQ vs Grilling and Rules that go with it"
DLH, David, and Jaime discuss the difference between BBQing and Grilling.
- Definition of Grilling vs BBQing.
- Rules for each.
- Handling other people's rule for grilling.
- First experiences with grilling.
- BBQing and ethnic culture.
- Fond memories of grilling.
Issue a verdict.
if by some chance some stroke of luck or some act of god you have stumbled upon this broadcast you are listening to the chivalry chronicles with your host dr dlh
SPEAKER_00:i'm a damn doctor
SPEAKER_02:David. We're going to bring the tea. I refuse to not drink during the podcast. Yeah. And me, Jaime. They need to make podcast equipment a lot more expensive to get some of these clowns off the air. Gather around as we discuss a modern manly approach to chivalry. So I hope you're ready because I know we are. So let's get into it. Oh, damn. Look at that. In unison. Got a little splatter on my phone here. We didn't even know that. Yeah. That wasn't from the beer. No wonder you guys were attuned. You guys were very attuned to that. So, July the 4th is right around the corner. Right. And what's next week, right? It's this coming Friday. It depends whenever you post this podcast. It could be this week. It's today. Right now. For all intents and purposes. So what do people normally do, right? I guess you can attend flyovers and shit like that, but usually on 4th of July, most people are going to pop some fireworks and most likely grill, right? Barbecue, bro. Barbecue, barbecue. Grilling. Well, let's talk about that. Grill or barbecue? Barbecue. What's the difference? One's fast, the other one's time. Which one's fast? Grill? Grill. Grill means steaks, burgers. What are you grilling on Fourth of July? It's hot dogs and freaking hamburgers. I'm not doing hot dogs, but anyways.
SPEAKER_01:But also,
SPEAKER_02:grilling
SPEAKER_01:can take a long time.
UNKNOWN:Yeah.
SPEAKER_02:No, not if you're grilling. If you're barbecuing, it should take you some hours. If you cook things on indirect heat versus direct heat, it can take a lot longer. Indirect heat is generally, in my view, and I think generally, it falls more under the barbecue category versus the grilling category. I guess I wouldn't know. Grilling is, I'm going to sear a steak. That's grilling. I'm going to throw hamburgers and hot dogs. They're going to cook over direct heat. That's grilling. Yeah, but that's what I figured 4th of July was.
SPEAKER_01:Well, grilling or barbecuing?
SPEAKER_02:Grilling. Yeah, I'm barbecuing. Really? What are you going to barbecue 4th of July? I'll probably just do either some ribs or pulled pork. I love doing brisket. Brisket is really hard to barbecue and more intensive. But doing a pulled pork or doing some ribs but slow I think are a very appropriate 4th of July. And what do you use for the Like the fire, the grill. Do you have certain... Yeah, so I don't generally use lighter fluid. I'll stick some coals into the little chimney. Tin, little circular. Yeah, and somebody showed me that years ago, and I was like, I'm sold. It's easy to start a fire. A maven showed you that? Yeah, exactly. And I got these little... They look like little marshmallows and you just stick it under, you light it. Perfect. So grilling, barbecuing, however you want to call it, is when you get a shitload of mavens, right? Because we just attended Legacy Weekend and we were watching someone else cook and we're all over here going, this is direct heat. I don't know how long that's going to be. And then they're like, no, trust me. And it came out great. And so I know when we bought our house, right, when my wife and I got married, which was like 26 years ago, that we had people over, family over, right? And I was like, okay, so let me grill some fajitas or whatever, right? And oh my God, like to have, let these family over, you know, uncles and uncles and uncles and uncles and watching you just light a freaking grill, the commentary is, It's ridiculous. I don't know if you want to try some newspaper. I mean, you really need to get a blowtorch. Man, you need to stack those a little bit better. It's like that progressive commercial. I don't know if you saw that. I don't know if that structure is... It was just like, y'all just sit over and drink your beer, dog. Let me just handle this. I think there's some general... norms or some general rules. I think one of them, but you could be doing it. The most common one is don't touch another man's grill without permission. Like you shouldn't hop on somebody else's grill or pit. Is that a night code? It should be a night cold. I mean, that would be odd either way. Cause you would be going to somebody else's house and then without permission, touching the grill. No, no, no. But so, so for example, let's, let's, let's put it in perspective. Grilling. Okay. Hyman's Hyman's got some burgers on the grill. And he goes inside and he's getting a drink or he's putting ice in a cup or something like that. If this is getting burned, I need you to go. It's that person's interpretation of he needs to flip those, right? Yeah. That person's interpretation may not be what Jaime. Jaime's is it's eight minutes on this side, so I got eight minutes as I go inside. So at what point do you intervene? That's really hard, but I do... I do subscribe to the fact of you don't touch another man's grill or pit until you've gotten that blessing. That's how you wind up with hockey pucks. Well, you know, you can, but now that's on Jaime, it's like, hey, motherfucker,
SPEAKER_00:you left that on there. So
SPEAKER_02:then is it better to go with that
SPEAKER_01:or as the person who's on the grill?
SPEAKER_02:I'll ask, too. Or if Jaime said, hey, David, can you watch the burgers? Or nobody touch this, I will be back. Like I said, it's getting permission. Otherwise, you trust the other person's process. But that's exactly what it is. talking about like everyone in that circle had an opinion about the process that was happening in front of us absolutely it was like we all it had internal conversation like uh is this right yeah doesn't look
SPEAKER_01:all the way up until like well you won't come do this
SPEAKER_02:no i don't yeah because that's dla because think about this if you go and you do take over Then it's yours. Yeah, and then it comes out bad. You're bringing two. Yeah, two people are coming down. No, no, you're coming down. Well, no, that first person is going to then pit it out there, but then that second person is probably like, well, if Jaime... wouldn't have went inside, I wouldn't have had to do that.
SPEAKER_01:Well, then according to your rule, it would be both their faults.
SPEAKER_02:No, it would. So the general audience is going to pinpoint both of them. Some are going to be like, well, I saw what Jaime was doing. He didn't know what the hell he was doing to begin with. And some are going to be like, oh, well, it was David because David shouldn't have flipped those burgers. Yeah, he shouldn't flip those burgers that quick. I thought it was cool. You just leave it alone. That... Somebody verbalized it, right? Like, it's on the direct heat of a long time. It was a long time. Yeah. And to that brother's credit, he said, trust me. Chill. Like, I got this. He's like, I brought some pre-made stuff that I'm going to heat up at the end. Well, no,
SPEAKER_01:actually, you know, and I saw the foil turning black, but honestly, even seeing that. I
SPEAKER_02:saw the forest fire.
SPEAKER_01:I never questioned him because Aurelius, I'll just say his name, Aurelius.
SPEAKER_00:Oh, damn. We got a
SPEAKER_02:narc.
SPEAKER_01:We got a narc.
SPEAKER_02:Aurelius
SPEAKER_01:and I have had side conversations about cooking.
SPEAKER_02:Sidebar? about
SPEAKER_01:cooking and all that stuff. And so I know he's into it. He and his wife are into it. Yeah, no, he's super into it. And when he talks about the things that they do at home and all that, I'm like,
SPEAKER_02:all right, you know
SPEAKER_01:your way
SPEAKER_02:around it. So I never questioned it. But I know some Germans that are into cooking and German food is generally horrible. Yeah, but he wasn't cooking German food. And he's not German. And he's not German. No, no, but I think it's grilling, barbecuing, it's almost... Everyone has an opinion on it. Regardless. There's a lot of different methods to get to their... It's almost like you have to pass the test before... Maybe next year, if that brother shows up and he cooks, I'll be like, hey, you're good. Do whatever. I guess that's why I view it differently. When I was talking about it, I would be offending all the people who are true to barbecue because I don't do any of those things in that way. Do what things in what way? The way that I have always seen barbecue happen is that you either use... There are some people who will use coals, but then there's others that have to use wood. Skeet is what it needs to be. Whatever their rules are. Are those people... I know two people that have quick to chime in. You shouldn't use gas. You know what I'm saying? And I'm like, bro. I'm an anti-gas person. Unless you're grilling. If you're grilling, it's no big deal. So, I mean, everybody has their rules, right? And there's enough of them that they create this sort of camp. If you're going to do it, and then coals off to the side, coals in the middle, where are you going to put it, direct and direct heat, how are you going to smoke it, do you need a smoke box for all this? There's all of the different ways. Is it crispy on the outside? All the stuff. So, anyway, when we have those… There is a way. There's an argument for it. I'm going to say it even though I might get some backlash for it. You should. If you can do something that's very similar in an oven but you're using a different heat source, right, which you can do outside. That's why I don't subscribe to grilling generally. You don't ever grill? I do grill. What do you mean you don't subscribe to it? Let me rephrase that. I probably said that wrong because using gas– Using gas to cook. Because then it's like, well, I can do that on the inside too. It doesn't taste the same. How? It's still, it's natural gas, but you're using our propane. Yeah, but it doesn't taste the same. What is the outside element that changes it? Well, the fire touches it for one. Yeah. Like when you're on a grill, the fire comes up and touches the food. Yeah, you're not putting it on the stove, like on the little plate or whatever. Oh, okay. Yeah, I didn't see it. I didn't necessarily think about that. The only thing inside that the fire should be touching is tortillas, right? Maybe. Yeah, and I mean, I know a lot of houses and they push... Some you can, but you can't do it on direct fire. I know they push for indoors to have more electric as the source of heat, but gas is the... the standard for cooks. Yeah. We have gas here at the house.
SPEAKER_01:Yeah. But when you're making something that's essentially like, is it, it can come out slightly differently, but you can make that because it is fully encased, right? You can do some of that in
SPEAKER_02:the oven. You
SPEAKER_01:can do it on whatever heat source you want. It may be slightly different in the outcome, but ultimately you're going to wind up with a very similar
SPEAKER_02:product. So yeah, I don't know. All I'm saying is that when he was cooking it, even though I could see the direct heat, when he was like, no, no, no, I know what I'm doing. I got it. I never questioned that. I felt like he had. I don't want to say I never questioned it. I was just like, I'm going to suspend whatever I'm thinking, and I'm going to trust it. Well, because that's not me. I'll grow here at the house, but out there, I'd be out of my element. That's not my thing. I can do it, and I can make my way around it, but no. One of the first times we went to Legacy Weekend, David and I pretty much hung out the whole weekend with our kids, and David did all the cooking. Because when we show up to Legacy Weekend, he's like, I'm not eating that. Because he didn't trust the cook. You know, he didn't. And I was like, I'm with you. Yeah, you saw the cook. And so I was like, I'm with you. And so he's like, okay, well, we'll go do our own stuff. That's cool. And David handled all the cooking. And David always, when we go have poker tournaments, he always cooks. Like, you grill, you do whatever you do. And it always comes out well. So in my head, like in my mind, you're taking care of it. Cool. I, I chose David cooking. Right. And so when that was happening, I kind of just look at David and he's like, I know. And I was like, okay. I was like, if you're, if you're, if, if you're agreeing with me, what I'm seeing, then that I'm not off base. But if you're, if you're handling that, or if you've already addressed it, then I'm cool. Let's go. And so I want, I'm not going to worry about that shit, but to his credit, it came, came out really good. And if it didn't, it would have been, and that direct and learn and that direct heat did provide flavor, um, or the wood flavor did smoke through in the end. Cause the other big concern that I had is for about three hours, uh, There was no heat, nothing. It was just a cold freaking thing sitting there. I don't know if it was cold. It wasn't like a live fire. There was still heat coming up. Is this a side text? That's what I was
SPEAKER_01:thinking. This would be a sidebar when y'all were checking in with each other. He's whispering. We have to give context. What context? I
SPEAKER_02:don't know.
SPEAKER_01:It was so good. Don't be worrying about my thoughts.
SPEAKER_02:Don't be worrying about my thoughts. You are a thought. So anyway, so that's an example of how I think everyone has an opinion on it. And that time I was trying to grill, it was Fajita's dog. I mean, it's hard to kind of screw that up. But man, everyone had a, it was like three uncles there. Everyone had a pointer, like Jaime. try newspapers next time or get a blowtorch. I was like, blowtorch? What the fuck? Now, when you think of your first time grilling or barbecuing, did you F it up? Yes. Yeah, same here. I remember so I would always... And numerous times after that. I would help my dad while he was barbecuing or grilling uh, periodically. Right. So I knew, uh, David, go turn the stakes or do that kind of thing. But, uh, I do know that, um, one year, uh, our fraternity at, uh, West six A&M, we were, uh, we were hosting something and we had brothers from other chapters come over and I was in charge of cooking all of a sudden. I don't think it was planned that way, but it was like, okay, I'll take over the grill.
UNKNOWN:Um,
SPEAKER_02:And I'm sticking the burgers on there. So it's just a quick grill these burgers. They're the frozen patties from Sam's or something like that. Yeah. The hockey pucks came into play. And then the other bros are just clowning me like, man, what's up with that? And blah, blah, blah. And there was some that I literally would grab them with my hand off the grill and freaking toss them because they were briquettes. Yeah. They turned into briquettes. And it was because I got sidetracked. I was drinking and just started talking and didn't pay attention, and then they burned. So it wasn't until that second or third wave of burgers that it was like, okay, these will work. Not the best, but these will work. And then you start to evolve, right? And then the pointers come in or somebody says, hey, you're doing this, and there's some that I would say you– Do take into consideration and others is like, yeah. No, I think I've said this on a podcast before. The first time I ever grilled like me personally getting on a grill was when I bought a house when I moved down here. And I called my brother, my oldest brother, and I said, I'm about to grill. I need you to walk me through all this because I've never done this. I made it all through college without grilling, you know, at home. Did you stay in the dorms? Yeah, I was in the dorms for a couple of years. That would make a lot of sense. But I lived in a house a couple of years, my last two years. And the other brother that was there grilled. He's like, I got this. I'm like, okay. And so I was never thrust upon go grill. So I never did. And my brother would grill and my dad would. And so I called him and I said, hey, walk me through this shit. And he's like, okay, what are you doing? And so, you know, I was like, how to light it, how to do this, you know, when to turn it, all this stuff. And from then you kind of evolve, right? You start getting what works or what with this grill, right? Which is funny because my son is going off to college next year. And we're kind of, he made a mental checklist of that. I need to know these things before I go. Dang, good for him. Yeah, he's like, I need a grill. And I was like, what? Like, how would you? Like, to me, I was like, that's the last thing on my mind, you know? But he's like, so that's why I need to get a grill here pretty soon. You got to get him one of them small little pits. Yeah. I got one at my house, but one of those nice little pits to grill in. Yeah. He wanted to learn. He's like, dad, I need to learn how to grill before I go off. He's like, I need to learn how to grill. I need to learn how to play poker. And he just like random and just like, and I was like, all right, we'll get it done. And, uh, and so to me, it was like, I, I wasn't thinking about that. I was more like, how am I going to pay for college? How am I going to eat? But he has that covered. Yeah. My dad better have that covered. So he can move on to those other things, the third world problems. Yeah. Third world problems. First world problems. First world problems. So, yeah, I think it's just one of those things that I think it doesn't matter who it is, right? Your mom could be sitting there and be like... You need to turn at me. Because, you know, my mom cooked all the time. So she would know, right? And so in this topic, I wanted to get y'all's point of view of it. I know, David, you grill a lot or barbecue. But DLH, you had said you made a strong statement that you were going to piss off a lot of people. Tell me more about that.
SPEAKER_01:Well, because I don't.
SPEAKER_02:Microwaves.
SPEAKER_01:No,
SPEAKER_02:hell no. Dare you, air fryer. No, but I think, I mean, it's just my perception, again, because like my dad, my uncles, my father-in-law, everybody who like grills and they have their rules. Yeah. What are the rules? Those are the ones I was talking about earlier. Some
SPEAKER_01:of them that would only use mesquite wood and some of them that have to use a certain type of briquette. I think you can also learn the hard way that you don't use the lighter fluid in the fire while the food is on the
SPEAKER_02:grill.
SPEAKER_01:It's a hard lesson for some to learn.
SPEAKER_02:I learned years ago, I remember when the... The charcoal pre-soaked briquettes came out where you just throw the bag in there. Oh, my God. That stuff tasted so nasty. That was a lesson learned. So those are some of the mistakes you make early on, and then you learn not to do that stuff. And then you have to learn how to build a fire. And then I think this may be where I start to lose some people. In my point of view, there's a point where you don't necessarily need the fire unless it's going to be purposeful. to what you're doing, right? Like the briquette or the wood, you can use a grill in this certain way. So when it comes to like these people who like barbecue chicken or whatever, I don't do barbecue chicken. I like things that have more of the texture of, let's say a chicken wing,
SPEAKER_01:right? Buffalo wing. Okay. Okay. So you do buffalo wing, but I use, if I use regular chickens, thighs, legs, all the, whatever the things are, but I'll put them on a grill or on a, barbecue pit whatever you have your heat source but if all the things are off to one side i'll let it cook for like 45
SPEAKER_02:minutes oh yeah indirect definitely yeah right put it on direct heat let it char a little bit and then even get uh whatever finishing marinade or sauce or whatever that you want on it
SPEAKER_00:yeah
SPEAKER_02:toss it in that bad boy put it back on direct heat to let it char onto the meat That sort of stuff. Why would that tick off you? It's just
SPEAKER_01:the ones who... What's controversial about that? Most of the time, it's because of the style that I use when doing it. It's not
SPEAKER_02:even necessarily that part, but because I'll do that also not on a barbecue pit, but just on a grill. Oh, okay. I get a little bit of what you're saying. If somebody has a barbecue pit lit, well, then fine. I'll use that. But if it's a grill, then I'll use a grill. Because to me, your chicken example... I'd probably do it a little bit more in reverse. I would probably start by grilling it just to char and seal off the outside so that whenever I stick it in that indirect heat, it retains the moisture
SPEAKER_01:because it's seared and sealed. But if you do it in the opposite direction, I guarantee you it's not dry. It's just as moist. It would be like... Because you can do your sear, which is what you're talking about. You can do sear, but you can also do reverse sear.
SPEAKER_02:And as long as you're not making the heat too hot or whatever, then it's going to retain moisture. I happen to do the reverse sear. And I found it for me to be the most effective because if I do the chicken wing thing and I have it in indirect heat mostly, it largely starts to cook from the inside out, but without drying it out. And then you seal it with the direct heat, right? But it has to be high heat in order to seal it off as soon as the flame touches it. And I'll use that for chicken. I also use it for steaks. If I have to grill steaks, which has become more often because now my father-in-law, I'm just going
SPEAKER_01:to say he has conveniently chosen to... forget his skills and then he's like we got steaks over here but you grill them i don't i don't know how to i don't know how to do that it's a good one you do i can't wait to pull that one so i wind up being but then but then he'll stick in the comment like don't mess it up you know but but then like because i don't use i don't know there's some people now uh maybe younger who also use all the thermometers and Yeah. I don't use any of that. I just go based on, like, feel and loose
SPEAKER_02:timing. You do the whole hand.
SPEAKER_01:Yeah. It feels like the part of your palm right by your thumb. Yeah. touching
SPEAKER_02:yourself
SPEAKER_01:yeah because that's enjoyable technology is okay to use you can use technology if you
SPEAKER_02:want to i just don't you can use a uh just a regular thermometer bro no batteries yeah but not every um but not everybody has them no nobody has not everybody has technology and not everybody has like even a thermometer What? Like a meat thermometer. I tell you. Like a lot when I go to like my in-laws or something. After that, he wound up buying this high-tech one that you can connect it to your phone. With the infrared. And I was like, dude, I didn't need all of that. I just meant you needed a thermometer. I just throw my phone in there. That way I don't have to. But anyway, I've gotten that down pretty well as far as like indirect heat and what the heat on the inside, like the temperature. But how do you keep track of the temperature? Well, Because it has a temperature gauge. His grill does. What the hell? You just said you don't have a thermometer. Yeah, but I don't use it. It's like whenever his grill, whenever you close the lid, it has a thermometer on there. Obviously, it changes because when you open the lid, it loses heat. Yeah, but it'll basically put what the heat is. And if you know it takes X amount of time to cook something at 200 Fahrenheit,
SPEAKER_01:you're good. Yeah, so what I'm telling
SPEAKER_02:you now is that all of these rules to me are loose because I know that... Well, I think it
SPEAKER_00:generally...
SPEAKER_02:Oh, my God. This guy. Sorry. We apologize for this. that was work they like it to work so anyway I just don't have all of the rules like it has to be 350 degrees or it has to be whatever for this specific amount like 259 299 I don't go by all those rules
SPEAKER_01:but I keep going
SPEAKER_02:by rules
SPEAKER_01:my rules are different
SPEAKER_00:my rules are
SPEAKER_02:different the last time I had to go and, and grill these steaks at my in-laws house. Right. They, uh, they, they got these steaks. My, they sent my brother-in-law to, to buy them or however that worked out. He came back with like, they were all different cuts. They were all different thickness. And, and I was like, but I'm grilling all of these at the same, like you're giving me these now and I'm grilling them all at the same time. So it's, it's, you know, like then I, it's like not modifying the heat, but then trying to pay attention to all of them in a But in real time, at the same time, to make everything done at the same time, it was just a little more challenging than usual. I pretty much used, I think, more instinct than any particular rule. But they came out well, I thought. Well, so far, knowing you're a doctor and knowing that you said… It was going to be controversial and raise some eyebrows. Yeah. Bro, that's pretty regular. This is pretty regular. Yeah, he said. That's pretty regular. He said, I'm going to piss off a lot of people. Well, because some of the people I tell you now. Tell us the people you think you piss off. There are some people who get so heavy into this culture. Maybe they would be the mavens and I'm not. No, but even the people that are deep into it, like everybody's trying to. Exactly. Yeah. isn't saying, okay, it's got to be exactly 200 degrees for exactly two hours. Well, I'm not sure if the general population has that information, but I don't think anybody does. So everybody has different things. Man, whatever HEB says on that freaking brisket, I'm like, I am doing that. Well, because I have just come across, maybe it's just the people I came across, but when they're so heavily into this barbecue culture thing, And they start talking about like, no, you can't be using gas grill. You need to use this on. Well, I think there's some bottom line standards. And then when you do that, like you need to have a way to gauge the internal temperature of this stuff. And then I have, you know, like whatever their meat thermometer is. And then the way that you're marinating the meat before you put it on there. And then you're not basting it. And then you're not rotating in a certain way. Okay, so do you marinate anything? Yeah, anything that's going to like the. The chicken, if I'm going to cook chicken, then it's going to be marinated before. What do you typically use as your marinade base, your main component? Like Italian dressing or what is it? Not Italian dressing. It's usually something that the flavor profile that Victoria likes. So I know that there's garlic involved in there. Every single time. There might be some things that are more in the... So far, it's sounding like you don't marinate it. Victoria does. Victoria marinates it. She marinates it. Man, I just go to H-E-B, get the leg quarters that are like, oh, have that red stuff on
SPEAKER_01:it. Throw that shit on the grill. If I'm going to
SPEAKER_02:bother with anything, the marinade, it won't be a marinade. It would be in the finishing sauce because what I'll do is I pretty much
SPEAKER_01:either take either olive oil, depending on what I'm cooking, olive oil or mustard.
SPEAKER_02:As your
SPEAKER_01:binder? Yeah,
SPEAKER_02:and
SPEAKER_01:put that stuff
SPEAKER_02:all over it. Yeah, brisket, I'll use mustard. Right, and that's plenty for me. For those things, I like those things to be fairly simple. Have y'all done a brisket on a grill, like a smoker, and sit there like the freaking 12, 14? Yes. You've done that? Yeah, I do. And that's why I don't necessarily cook brisket regularly. It's because it's very intensive. So even whenever I do pulled pork, I'm dedicating about at least four to six hours, at minimum four hours. But the thing that I like about barbecuing is I like that experience of just being outside. It brings back memories of family events where... where generally it was the fathers or the dads or just the guys in general, they're outside and they're around this freaking fire and just talking crap to each other. And it's a slow process, and then eventually you eat and you get the reward. And one of the main reasons why I wanted to talk about this or have this particular conversation was because twofold– One was DL8 saying that he was going to ruffle some feathers. Yeah, he was going to change the world. No, never that. He basically described he was Emmett from Lego. What the hell? What? I think that needs context. And two, well, just the regular dude from Lego. He was the regular Lego guy, Emmett, or whatever the hell his name was. Or whatever the hell his name was. His name was Emmett, wasn't it? I don't know. The Lego. The Lego movie. Yeah, the Lego movie. Damn it. He's just a regular dude. I don't know. He wakes up. He goes. Yeah. He's like, everything is awesome. Yeah. Yeah. I mean, I know the song. Hey, yeah. That's basically. Yeah. That's basically what you're. Yeah. But anyway. Getting back to what you're talking about. The second piece of it was whenever you were bringing up like the ethnic cultures and how that. Yes. Comes into play. Yeah. Now, I want to say it up. it appears from what I've experienced with other cultures that men hanging out outside around the grill is, is kind of universal. Um, but the styles of cooking and the ways of, of cooking it or the techniques I think do start, uh, kind of segmenting off to, to different, like it's, it's similar in the sense that it involves fire wood, uh, and, uh, either, uh, indirect or direct cooking but yeah it it it does have some elements yeah and and and we talked about it like in mexico you know because um i was in mexico like basically the first five years um from birth right uh and so i remember at five or six uh them cooking outside and digging a hole yep And then my dad did it in Dallas one year. They're like, let's do it. And I was like, oh, this is badass. Now, I wish I would have been a little bit more... forward thinking and go, okay, what did you do? How did you dig it? How far did you go? How far are the two holes? That type of stuff. I could tell you because I went through the same thing. In Amarillo, and it wasn't my dad that necessarily initiated it. It was his friends that all kept saying, you can put cabeza. Basically, a cow's head. They bought this big old freaking cow's head, wrapped it in foil. I don't know how they prepped it or anything like that, but his friends... Knowing that we had essentially like two lots on our property, we had the room. So his friends came out and they dug this big old hole in our backyard. And in that backyard, they then put like this grate on there. So that's where this foil of the cabeza or the cow's head is going to sit. They wrapped it up in foil and then there's just a fire all through the night. And I just remember it was... 2, 3 a.m., and they're just there around this everlasting fire that's just going on all night. They're drinking beers, and the empty cans are going in that same dam. Yes. That's true. Fire. There's rocks. I remember just throwing random stuff in there just so it could burn, and it's like, we're eating that tomorrow. But in an open fire? Yeah, it's just this open pit. So the pit had to have been about three feet deep. It was about three feet deep by... Yeah, about three to four feet deep, but also probably three by three. So it was like a square that they just... See, the way that my dad did it, there was two holes. It was one with the fire and one with the food, and then there was like a little bridge between the two. Oh, okay. Yeah, no, we didn't know that. Yeah, that was... And so, yeah, I remember that. They're doing shit on the one side.
UNKNOWN:Yeah.
SPEAKER_02:but it was two holes yeah um that was a kid man so so if when i when i go back home up to dollars i'm gonna ask him about it and i'm gonna start taking notes i'll probably take a freaking one of these wireless mics and just mic them up
SPEAKER_01:see because i i remember one there was one time i was uh i was with a friend his his family they were they were doing this and and like um I don't have a thorough memory of it, but I do recall being there when they killed the pig.
SPEAKER_02:Yeah. Did they put the boot up to his head and just the 22?
SPEAKER_01:No, they did. It was like they had a sword and somehow they did a stabbing through the heart. Damn. Whatever it was, it was effective. It was immediate. And then when it came to
SPEAKER_02:actual cooking it, they dug the hole in the ground. It was a big-ass hole. Um, and then the, the, the metal grate that goes down, they had, they had, you know, the meat like wrapped in foil or whatever. But then after that, they buried the whole thing. And it was, they were like, I know that there were burlap sacks
SPEAKER_01:or something like
SPEAKER_02:that
SPEAKER_01:involved that were to cover it. And then they put all the dirt back on.
SPEAKER_02:Yeah. I've, I've, I've seen that ultimately what, what would happen in at the one at our house at the end of the night. So three, four in the morning, whenever they were done drinking, um, the hole would get covered. And then they would leave it there the rest of the night, and then everybody would come back the next day. They'd pull it out of the ground, and then it's now pulling all that meat off. And it just slides off. That stuff is good. I haven't had that since I was a kid. I mean, I've had at restaurants. I vote that you should do that at your house. We'll go help you dig a hole. You know what? I wish I had the land at my house. I'll help you dig it if it's at your house. You got enough land in your backyard. I'm looking at your backyard right now, and I see there's not a trampoline where kids are jumping anymore. Joaquin's leaving. Let's freaking just dig that. Dig two holes. There's nothing but rock back there, dog. You need to freaking. So I wonder, the holes, it's just creating a smoker? That's all it is? It's because you didn't have a fucking smoker? Did you just dig a hole in the ground? I don't know. Or is there something about it being in the ground? I don't know, but the beauty in barbecuing, to me, versus grilling, and I would put digging the hole and putting meat in there for hours as barbecue category versus grilling. To me, barbecuing creates a better... memory, a better experience that's more memorable. Grilling is quick, done, let's eat, we're done, we move on with life. Not that there's not an experience in that altogether, but going through this whole process of making this meal, there's a lot of memory. That's kind of why I like the thought of having to be outside, spraying the ribs or whatever with apple cider vinegar and that kind of stuff. And just going through that whole process, it just feels more. To me, it's more fulfilling than just grilling. Okay. I got you. That's why I like it so much. And that's why I want to get a freaking smoker, dog. I got rid of my grill. A couple of months ago. And I think when we started this freaking podcast, and I still haven't bought one. Part of it is because I do want to do a brisket. I do want to sit out there. And now with the kids gone, dog, I mean, I have all the time in the world. Like this weekend, my wife and my daughter are in Houston for the Beyonce concert. So this would be a perfect day to freaking just barbecue. Yeah. But I don't have a grill yet, so. And instead you're podcasting. Yeah, and see, I don't barbecue as much because it's like, it's me and my son, if that. So it's like, I'm going to go through all that, but I like to, I like the whole, because the other piece that I recall, it was always like on a Saturday whenever there was a big boxing match. So we would have our black box that was displaying on the big screen The biggest TV we got that we moved outside. Yeah. We had the black box connected. We're watching the fights. Yeah. And the fire is going on. And that to me is just like a very distinct memory. So what I say is let's start barbecuing. Tonight. Tonight. Right now. Go get a freaking grill.
SPEAKER_01:Yeah, we can go get my pit. I think I would... It could quickly cascade. I think I would do it more. My main deterrent, honestly, is mosquitoes. But the smoke does help. The smoke does help.
SPEAKER_02:That hasn't been my experience. It's not enough for it. And I'm constantly, constantly being- Man, you're looking for excuses not to do it. This is the controversy you was looking for. I
SPEAKER_01:swear. It
SPEAKER_02:was real quiet. How can I get out of this? You do it. If I could just mitigate that part right there, I think I would be out there more. I don't do it for the same reason. reasons that you do, because in my mind, I'm fine without all that. But our experiences are different. So you enjoy that part. Maybe I would. I don't know. But I would need to do more of it on my own. I know that when I do go out
SPEAKER_01:there and I have grilled before, I would do most of that when we're getting later in the fall.
SPEAKER_02:Oh, yeah. Football season, boom. Prime grilling time. So all of that stuff in and I'll do that. And you want things that are grilled where we're less likely to deal with mosquitoes or the mosquito numbers are down or like, yes, I'm out there and I can do all that. But it's grilling. I think that I could get into more of the barbecue culture if I knew that I wasn't going to be out there and be miserable the whole time. And usually it's just the mosquitoes that do it. I think if we were also doing this more in like the way that you're talking about, if it wasn't, just me because the rest of the family is going to be like, all inside and you're just by yourself. I'm by myself. Yeah. If we were together doing that sort of stuff with, then that would make it. That's what I'm saying. Let's do it. And that's, that's, that's, that's what, that's what I like. So that's what I want to do. I want to do at least once. And then we can work from there is actually do a fricking brisket with the bark and all that shit. And you know, all that. And something that I've not fricking done, even ventured even even like set set time to do it is those freaking tomahawk steaks oh yeah yeah we can get those at costco yeah no yeah i see them all the time but i'm like i might spend 35 and then fuck it up i need somebody to fucking come in to show me how to do it and i'll buy them i don't care but i just you know because you know anytime you watch a youtube video they're like oh this is a 10 minutes or five minutes and it's done. I was like, man, this is fucking full of blood. It's like, how do you cook it? You know what I'm saying? How do you grill it to where it's like pristine? Yeah, that depends on the thickness. Well, it also depends on the person because some people don't. Yeah, but those things are like two, three inches thick. So this is something I'm curious in. Are your father's well done steaks, people? My dad didn't eat steaks. He did a lot of fajitas and they were... Always well done. Well done. Pretty well done. Yeah, because I don't know if that's a generational thing or what is it? I think it's to not get sick. Or if it's a Hispanic thing or a Mexican thing. I think it's to not get sick. Yeah, I think maybe then, but like my father-in-law, he's gotten out of that some when he has, I think, learned over time that I have done the research on steaks because it's one of my favorite things. So when I do that and I cook that and then he sees the pink in there and then he tries it and it's like, oh, damn, okay, so that's melt in your mouth. My dad won't even try it because he's like, oh. You're going to throw that shit on the grill. That's my dad now, right? I need another hour. If I cook it exactly the same way and I give my dad that meat, he's going to be like, oh, it's not cooked long enough. You need a little bit more. I just throw some food coloring.
SPEAKER_01:Oh. That's the best thing ever. I'm like, you do. So you want to drive? Like I could have just bought you beef jerky.
SPEAKER_02:Yeah. I think, I think it's, it's to avoid getting sick. Like, yeah, I don't, I don't know what it is. Cause my, my dad will, he will not eat. It's not medium. It's not medium. And me, the first time I, cause I, you know, I rode that lane that for a long time and then it was like, okay, I'll, I'll try. I'll try it. And then the moment I tried like a medium. Oh, man, it was so good. Oh, yes. Yes. It was like, oh, my God. And then there's even been some cases like medium rare. And yeah. Oh, man, this is really good. I still and I've tried the rare. It's still good. not there but the medium rare medium yeah is probably where i do medium yeah yeah and and generally i i don't really i don't really care for steaks i don't crave them or anything like i'll eat them i enjoy them but i do all the time matter of fact that's really my after we wrap this shit up i'm gonna go eat a steak yeah and if i and if and if i'm cooking the steaks then pretty much what i make uh as far as i'm gonna go they're gonna they're gonna be uh like medium rare That's the way I like them. That's when I make them. Victoria likes them that way. Now my in-laws like them that way, so I make them medium rare. I'll pinch a liver
SPEAKER_01:king. If
SPEAKER_02:anybody wants any more than that, then you can take your serving and put that shit back on the whatever. Microwave it. You know how to cook. Both of you know how to cook a freaking tomahawk steak. I don't think I've ever done one, but I think I know enough. I've done some lamb steak. It kind of mimics it. But I have cooked thick cut steaks before. I'm not getting a lot of confidence. How about you go in half with me?
SPEAKER_01:Well, I'd be down. If we did that, yeah, I think we could do that. And if we screwed up, at least we all screwed up. Yeah.
SPEAKER_02:Yeah. It's going to go back to what we were talking about. Who started it? Who's going to get blamed? If I go down, you go down. If we all have a hand in it. I want money in it. I don't have to pay for it. If we all put money in it,
SPEAKER_01:we all flip it or touch it in some sort of way, we're all at fault for whatever the finish line is. We all have
SPEAKER_02:our own stake. That's the way to do it. Everybody kind of do it their own method and then see who's the best. I don't know how to do it and I need one of You ought to kind of coach me through it. No, but that'd be really cool because we're still going to sample everybody. We're going to eat off of everybody's
SPEAKER_00:steak. I ain't eating none of my steak.
SPEAKER_02:I don't know what you saw. You lost me there a second. No, no, no. We'll split that up, but then it's like, okay, who had the best method? I
SPEAKER_01:did,
SPEAKER_02:but without
SPEAKER_01:you
SPEAKER_02:tasting it. No, I guarantee I'll win. I'll win. No, I don't doubt it. I don't doubt it. I do trust David with cooking, but I don't. I'd make, I'd give a call to Pete though. Yeah, no, yeah, Pete, Pete could, Pete could. I'd be like, Pete. Potentially, yeah. There's a steak. My, my, my, the, the, my only downside is whenever I'm cooking, I don't necessarily have like the, it's going to be ready exactly at five. It's, it's hard for me to just commit to, I'll have it done by five because even if I start on time, it, it, It could be derailed. So that's the only thing that I try not to. It's like I think or I'm pretty sure I'll have it done by 5, but I'm going to tell everybody 8 o'clock. Yeah. That's like that movie Snatch where Jason Statham, there's a guy grilling, and he's like, what's up with them sausages? He's like, two minutes, Turkish, two minutes. He's like, it was two minutes, five minutes ago.
UNKNOWN:Yeah.
SPEAKER_02:Well, I know a bro. I don't know if you guys have ever done this, but so you get the, if you buy the pack of sausage, like an elk rich sausage or something like that, and it comes in the pack. There was a bro back home that years ago, he was like, you could just throw it on the grill with the packaging. What? And you can. It'll cook it. In the package? Yeah. It will melt the? It doesn't. What? It does not melt it. The only thing is... Okay, that's bullshit. No, I swear to God, it won't... Swear to God? Yeah. Swear to God? It will cook. It'll keep that moist, but in retrospect... You don't open it or nothing. You just throw the fucking plastic. You just throw it on there with the plastic. But I need... But is it only boiled? Steamed? Yeah, it's basically... Well, it doesn't necessarily come across as steamed, but it maintains all that moisture. The only downside to it... In retrospect, there's probably those forever chemicals probably baking in a bit more. But it won't melt the plastic. It's crazy. But also, if I'm going to have Eckridge sausage, I need a little char on the edges or something. Yeah, some people, I mean, I like it like that too, right? But I tried it one day. Just threw it on there. And I swear, it works. No, I'm good. I'm going to take it out the package. It'll work. Yeah. It may work. You know, Chris Rock used to say, you could drive with your feet. But I wouldn't advise it. Just because you can doesn't mean you should. Now, DLH, I know Jaime and I kind of described a fond memory when barbecuing or a barbecue experience happened. Do you have any? They're all terrible memories. They're not terrible memories. God damn it, DLH, I told you to flip these. But there's nothing particularly fond about them either. Maybe that's why I never got into that. To me, I think the people who got really into the barbecue culture, they always did it on their own. And then every time we were together, whoever was cooking for the masses, it was just another tool that they were using to make the food. It's not that you weren't out there during, because sometimes when you're making the barbecue, right, it's still going to be at least an hour or two. Yeah. And then they would still,
SPEAKER_01:you know, hang around outside and drink beer and do stuff like that. But my, like my dad was not a drinker. The only one who was ever really drinking outside was my, my grandfather, you know, everybody else would be drinking soda or tea or something like that. So I
SPEAKER_02:don't think we ever really had the experience that most people talk about. Like when you're talking shit, because people are, you're also getting drunk around the fire, right? Yeah. I saw a more truer version of that. The ones that y'all were talking about when, when I was started dating Victoria and my in-laws, they would take me down to visit family down in the Valley or something like that. Yeah. And then down there, they're all like drinking their own ice chest of beer. Oh yeah. Sitting on it, drinking, you know, like you can, you can see them getting drunk, talking shit. Like, and then I was like, okay, that's getting funny. Yeah. I think that, so honestly, of all the years I've seen barbecuing throughout my entire life, some of those times, even though I'm not very fond in general of the Valley, that might be controversial too, but that's probably one of my most fond memories is when I was with her family and seeing them and how they were. It was pretty damn funny. To me, at the end of the day, what comes to mind with the whole barbecue experience is, is those memories, the experience of it. I think I've participated a lot in people's process. So I'm there early. I'm not necessarily doing anything, but I'm there hanging out with them, and so I see what they're doing, and I have memories of stuff like that. But even down to whenever I was pledging, I remember trying to light a– or the bros were trying to light a fire, but in Canyon Amarillo– the wind blows like crazy and the wind was blowing really hard and they kept trying to light this match and it wouldn't, it went light. And I was like, y'all need to get close to the fire. Yeah. And they were like, here, you want to do it? And I was like, yeah, give me that. I get the matches, and I light it really close to the fire, and my whole arm just lights up. Your whole eyebrows. Yeah, you smell nothing but the burnt hair. Yeah. You look like Jerry from Tom and Jerry. Yeah, I mean, I remember that kind of stuff. It just sticks out. Or cabrito or goat. I remember... I was at my grandparents' house on my dad's side, and they were contractors for field hands. And they owned these trailer houses that a lot of the employees would live in. And one of the families, I got close to one of the families because of a guy that was my age, and he would invite me over. And they were like, oh, yeah, we're going to cook cabrito. And you want to come over. So I walk across the street. I go over to that trailer and I'm hanging out with him. And I remember I see this goat or I see this car pull up. And in the trunk of the car is this goat that's alive. And it's tied up. And they literally bring that goat. They bring them into the trailer. And there was like a main trailer. table that was almost like a bar table but also a dinner table but also connected with the countertop for the kitchen they laid that damn goat on there and just sliced slit his throat and put a trash can underneath the neck and then you just see the twitching and i remember being like super traumatized by that and then i go back and i'm like well i don't i can't eat that and Mijo, just try it. Just try it. Mijo, stop being a little bitch. Essentially. And then as soon as I tried that food, it was like, oh, my God, this is really good. Cabrito's awesome. Yeah, it was so good. But, I mean, all those things, both the traumas and just the response. When I said that, when they killed that, they slaughtered that pig, my uncle just put his boot up against his head and like right in the freaking temple. Boom. And I was probably like six and we lived on, and I forget which it is. Like it was, it's probably a farm. I guess the ranch is bigger. I don't, I don't remember which is bigger, but our family had one. Right. And it was, I don't know, like 20 acres, something like that. Maybe 30. And you saw that, On the daily. Shit getting slaughtered. I know. Even to this day, I'm not somebody that will... I don't see it in me to shoot an animal. I don't oppose people that are doing it for hunting or anything like that. They have their own reasons. But I personally cannot shoot something that don't F with me. Really? That's why you just go buy it from the store. Yeah, that's what I think. That's kind of the way I think of it. If I can go buy it at the store, why am I going to do this? But I get this perspective. I just don't subscribe to that perspective. I guess I was around it so much. My uncle, when we lived in Mexico, would hunt rabbit and stuff like that. I mean, to me, you kind of... You just... It's not that you get used to it, but you're like, well, I mean, it's not a, oh, look at Bambi and shit. No, it's like, it's food.
SPEAKER_00:Yeah.
SPEAKER_02:I mean, motherfucking hungry. Yeah, no, no. You know, my grandmother, like, grabbing a chicken and just, you know, like, twirling around until the freaking neck snap. And then it jumps around. Like, we saw that. Yeah. You know, because it'd be like, Jaime... Go get a chicken because it's your birthday or whatever. We used to have mole for birthdays. That was the thing. That was the birthday dinner meal, right? It was a mole. And so he's like, go get a chicken. And so you'd run around and get the chicken. And then she'd be like, turn it and pop the neck. Like Michael Jackson. Ben,
SPEAKER_00:the two of us
SPEAKER_02:may look no more. Ben was a rat, sir. Ben was a rat.
UNKNOWN:Yeah.
SPEAKER_01:I don't know about all that. I think that those are great memories and experiences, but you don't lean into those now, right? Hell yeah.
SPEAKER_02:Whenever you want to grill, it's not like you go get livestock. Whenever it's my birthday, I need mole. But you're not going to get a chicken. I say, Joaquin, go get a chicken. Go get a chicken. He'd be like, from the store?
UNKNOWN:Yeah.
SPEAKER_02:Yeah. So, I mean, I think, you know, like I have I have fond memories of like there's an an uncle of mine who was always doing like the the grilling that. Like
SPEAKER_01:doing a brisket that took hours. Grilling
SPEAKER_02:or barbecuing?
SPEAKER_01:Barbecuing. When he would
SPEAKER_02:do the barbecuing for a brisket that took hours and hours and hours. And then the conversations we would have in between and hanging out and all that other stuff. But for us, it was never really around the fire. He would go and do that while we were cooking. doing other things. Yeah. During family events, I have really fond memories of being like with my dad on the front porch, usually while he's playing music and sending me to make his like, uh, you
SPEAKER_01:know, wild Turkey and Cokes. Yeah. Like that, that kind of stuff. But, uh, for us, the, the fire wasn't like a, an essential element. It was more of what we were
SPEAKER_02:doing. Yeah. It was just something that was, that was going on in the background. So, um, I do see the fun in it. It's great. Yeah, especially in our backyard. It's the primal part of it, dog. When we first got into our house. Drinking. Talking shit. I would have two fires when I did have a pit before it. We just got rid of it. But anyway, when I would
SPEAKER_01:barbecue something then. And then we had a fire pit on the side so that the kids, like when they're lighting the little twigs, like they do camp or something like that.
SPEAKER_02:It's something about fire. And
SPEAKER_01:then after we ate, then we'd go make s'mores, right? We're in our backyard.
SPEAKER_02:We have a little pit out there in the middle of the lawn, and we'll go light that thing up. When it gets a little cooler, we'll just sit out there. And you see it with kids. I mean, there's something about just that fire light It's just mesmerizing. No, no, no. We're bugs, dog. We're like... Yeah, we're the June bugs. We'll get drawn into it. You saw the kids. I mean, they were like nose to nose at like... Back up from the fire? Before you burn those guys. It's like, what are you doing? Stop dropping and rolling on us. That's there. But then if we
SPEAKER_01:get home and then like if Victoria is telling me if I can go outside and grill something, right? And then this one grilling, not barbecuing. So then I go out there and I'm like, fine. They're
SPEAKER_02:like, peace. S.I.E., do you want to go? And he's like, no, I'm good. You know, and I'm like, come on, man, neither one of you wants to be outside. And
SPEAKER_01:then they're like, nah, we're good.
SPEAKER_02:Well, that's why. So that's how they are. Right. And that's why I was so it just I was taken aback by Joaquin's going. I need to learn how to grow before I go off to college. And I was like. That's a good point. Yeah, and I think that kind of should lead to our board approval. All right. What's the board approve? Every man should learn. How to grill? Learn and respect the art of grilling and barbecuing. I think both. You think both? Yeah. I favor barbecuing, right? But I can understand. Well, why can't it be an and or thing? No, I think it has to be both. Well, they serve different purposes. So even in your example, you don't want to slow cook hamburger patties. You don't want to slow cook those. I mean, you can, but you're just
SPEAKER_01:being dumb. You know what? Back in the day, I worked at Splashtown. Y'all familiar with Splashtown? Yeah. And I worked there when I was in high school in the kitchen. As a fitness professional? No. This was well before then. I was a kitchen professional. Kitchen professional. Even then, it wasn't a professional. I was certainly semi-professional at best. But when I would work there in the kitchen, they would then put me in charge of, they called it the catering. And I was like, okay, well, what is this catering? I would have to go under, there was this like, This slide that was a large circle. Underneath that slide, they had a
SPEAKER_02:barbecue pit that took these humongous bags of charcoal, 50-pound bags, two of them, to light this one grill. And I'm catering for 200 to 400
SPEAKER_01:people. So this grill where you can throw 50 burgers on there at one given time, but also trying to flip the ones that are in the back, you lose all your arm hair. And that's how I
SPEAKER_02:learned how to cook and barbecue hamburgers and hot dogs real fast on that because you lose... I had to get wet towels and wrap them around the arm and hurry up with the damn... Anyway, those are funny memories that I look back on that helped. But... Yeah, I
SPEAKER_01:would say I agree. If you learn both barbecuing and grilling, then you can gather an appreciation for both or which one you prefer and why.
SPEAKER_02:Yeah, I'm good with that. Yeah, I can do it. Board approved. Board approved. That's just one. All right. There you go. Board approved. Thank you for listening. If you enjoyed this episode and you'd like to help support the podcast, please share it with others. Post about it on your social media and or leave a rating and review. To catch all the latest from us, you can follow us on Instagram and X. So thanks again and we'll see you next time.
