where were you last Friday night who are you with why are you grilling me or are we barbecuing you this is the hot sandwich hot dog perfect we’re changing the name of the podcast ketchup is a smoothie yeah I put ice in my cereal so what that makes no sense a hot dog is a sandwich a hot dog is a sandwich what Welcome to our podcast a hot dog is a sandwich the show we break down the world’s biggest food debates I’m your host Josh a and I’m your host Nicole Ani and and I’m your oh no jump go ahead pleas this is his official audition tape to be the next host of hot dogs sandan take it away and this is your host Josh Nicole you may recognize him as Kevin Malone from NBC’s The Office he’s also a podcast host a New York Times bestselling author in his second cookbook seriously good barbecue cookbook is out now please welcome Josh Nicole Josh Nicole thank you Brian bomgardner welcome to the show man thanks thank you it’s my pleasure to be here thanks for being here of course of course and so you have your second cookbook out a seriously good barbecue cookbook your first cookbook was a seriously good chili cookbook that’s right and obviously many people know you from your iconic scene in the office where you I’ve never seen so much posos in a man swimming around in spilled Chile I’m actually deadass serious the amount that we felt for you as you were in that Chile was utterly incredible we should laugh and cry every day F first off thank you uh I feel like I can tell a lot about a person um whether when they come up up to me and undoubtedly mention or reference that scene when they come up and say dude that is the funniest thing ever um I think there’s something wrong with them because I do I think it’s very very sad very very sad and I part of I think what the entire show the office was about was about feeling uh posos feeling empathy for characters and celebrating characters and and their small victories I did not laugh once at the chili scene I wept I wept and I prayed to God supposed to laugh a little little gig never anything you’ve said in fact all you inspired was pity and anguish that is being an actor listen I mean undoubtedly it is uh it is genius physical comedy um to be sure but uh ultimately I think it’s it’s yeah it’s deeper than that 100% do you have other iconic sces in the office that you’re like I wish people referenced this thing that I did more than the Jil wow that’s an interesting question um no I mean I think that one of my personal favorites was actually another cold open uh speaking of cold open I think it was a yeah it was a c cold open where um Kevin decides he’s going to use few words as possible to accomplish and they’re like no you’re making things more confusing by saying fewer words um um I get a lot of references about that but that one I I thought was particularly good uh that reminded me how my dad used to text because it took him so long to get the words out that he would just why use many word when you know that uh when few do when I do it now um You obviously it’s when I’m pulled over to red light but like in in the car is like I will do like car driving talk later like um but yes not not not typical I love that I love that well we are here today to talk about barbecue we specifically want to talk about the difference between grilling and barbecue because we get a lot of people who are sticklers about this when we say hey we’re going to a barbecue we’re doing like a barbecue episode and we’re grilling up hamburgers many people are quick to point out that is not in fact barbecue how do you fall on that Spectrum are you a Hardo I was so uh I don’t know exactly the definition of a Hardo I’ll leave that alone but I uh now first off why why why why be a stickler what is the issue why do we need to to argue it I think that yes grilling is direct hot heat okay barbecue in its traditional uh definition and form is uh indirect heat but come on if you’re going to a barbecue you’re going to a barbecue like barbecue now is a word that means sure way more uh including in my cookbook as well yeah I mean there’s sides sure in the cookbook which is definitely not barbecue but there are things that you make alongside typical barbecued meats and vegetables yeah the barbecue has become an event and like a very uniquely American event right like the term barbecue Nicole hates when I go off on the no I love it what do you mean just cuz my ice blazes over doesn’t mean I don’t love it she falls asleep no but I mean the term barbecue like it literally comes from a a tyo arok word right from a native uh people in the Caribbean Baraka and it means to you know smoke over indirect heat and then you get the term like Barbacoa in Spanish right that’s very similar you were like burying a whole animal over coals and letting that smoke uh but things change over time right and so you have like um Tech like Central Texas is barbecue right sure where they would say that nothing is proper barbecue unless it’s cooked in an Offset Smoker where you have the heat Source directly like completely separate from the animal and you’re only getting that heat and the smoke traveling but then North Carolina right you’re cooking it over direct heat just sort of far away right so what styles influence your barbecuing you know I do a lot of all actually and I feel like um often times a combination of direct and indirect heat is is most effective um particularly particularly that is not there’s an extra syllable there too many syllables just cut it can you cut just that one syllable thank you sound like Trump I uh I using uh chicken that’s what I was going to say um I feel like if there is something that I’m most proud of that I make a lot it is um I have found a way I believe to make boneless skinless chicken breasts actually stay moist and flavorful and it’s really about that it’s really about the combination and timing of direct and and indirect heat wait I got to hear that so is that barbecue I don’t know I think that it is but some people would say I think particularly in the south in the Deep South it would depend on what marinade or flavor was on it would it be barbecue or not so like like traditionally that’s a weird thing to say but like often now I will use like a uh Italian dressing type marinade keep it very sort of light um with some recipes in there with a whipped garlic sauce that that can go with it oh snap but a lot of people would not say that’s barbecue cuz it’s like well that’s not again barbecue sauce what is barbecue sauce and how is that derived from indirect heat so um I don’t know if I answered your question but I used a lot of words so oh I love that yeah yeah this podcast is mostly made up of Words which is great um I’m curious about this mostly okay so you grew up in Atlanta Georgia yes yes and then uh what sort of barbecue did you grow up eating like was that a big part of your day-to-day life you know I was just talking about well I would say to your point before culturally yes like like family and by family in the South um typically means family and friends close friends this I I think I have like seven godmothers or whatever not because it’s like we were christened but because it’s like oh no it’s your godmother um and so I I I was some the other day I think that one in the South it’s largely cultural and yes generally 100% And this is even 87 years ago when I was a kid like hot dogs and hamburger that was considered we’re we’re having we’re having a Barb sure sure and I think that like you know you’ve got uh well Carolina specifically that has um typically a different kind of uh mustard or vinegar uh sauce I feel like the Deep South like Georgia Alabama Mississippi like North Florida like that area is kind of an amalgamation and when I was a kid it I think it was like sauce if it has a sauce that is barbecuey yeah it’s kind of s brownish red yeah correct that yes that it wasn’t so and I don’t know when the first time a rub was was like the barbecue rub was that was not something that we did it was always sort of like slathered in a lot of sauce and I think that you know I talk about this in the book and I I do feel like um it was just kind of a new discovery for me actually that my influence I I’ve always loved cooking barbecuing and or grilling that’s what I do um but I think that I have a big in fluence now with California cooking oh and the idea of making making the meat the star um is important and the quality of that meat and and as much as you can obviously it depends on the cut or whatever but making that uh getting high quality meat should be the absolute first priority and that it makes such a tremendous difference in your result from cooking and how much you have to slather stuff on it I grew up eating what we called barbecue chicken which is to say unseasoned boneless skinless chicken breast cooked in the toaster oven because it didn’t heat up the house and we didn’t have AC great and then we would take as much Bullseye Barbecue Sauce Bullseye I’ve actually never heard of Bullseye it has the most Liquid Smoke per square inch I swear to God i’ I’ve tried it as an adult no disrespect to Bull if you want to sponsor my new lower back tattoo oh my but sponsored by Bullseye you can draw a little oh you can’t draw bullseye on my lower back that’s now we’re talking about now we’re talking about there’s guys I was uh introduced to his back a little while before we started this today we have a mutual friend on my back we have you can’t say that I was told there were things you can’t say here that seems like something you cannot say this is why brought him into audition to be the new host uh weirdly I um yeah I did see your lower back yeah yeah so we’re going to is it tan it’s nice is nice okay it’s not tan it’s nice it’s not now Nicole saying weird things to me I don’t like that I just want to be included man the point is you can obscure really crappy meat and crappy cooking with a lot of sauce yeah that’s very very true but I don’t think that it well I guess it it obscures that but I don’t think it makes it taste good really like it makes go down easier cuz the luri it makes go down easier I’m not try down e no that’s I’m not trying to do this it just happened sometimes all right uh can I ask an unrelated question we love tangents yeah go ahead it’s not really a tangent it has to do with what you are you a fan of liquid smoke flavor personally I don’t like Smoky flavors that much I uh I find them to be a little bit strong and abrasive and it’s not very harmonious I don’t love liquid smoke at all I don’t really like I mean I love barbecue because I recently was introduced to barbecue I would say like a few years ago okay cuz I am born and raised La girl like our bar I lived in an apartment my whole life I’ve never really barbecued so for me it was you know putting a little bit of liquid smoke in like a rub and calling it a day I never really liked it but once I had real barbecue like when I was in Austin and whenever I was in Memphis Tennessee that was real barbecue I’m like okay now this is good so Liquid Smoke doesn’t do it for me at all and I hate it and I can always detect it yeah it’s so different because to me like having uh something smoked is so delicious and I’m like I’m kind of like P well and I guess Liquid Smoke is not it it’s probably it’s not even that because I was about to say something but like like Smokey cheese can’t I can’t do it I don’t even like mcal I can’t do that it it to me it tastes like fake smoke I’m sure it’s not I mean it’s what it’s the barrels are smoked or whatever I don’t know it’s weird when you say because fake smoke so like the way that Liquid Smoke is made they literally are condensing real smoke and then just putting it condens in a bottle but I I agree with you guys I didn’t know that see there you go I didn’t know that I didn’t know how to fake it yeah they take the wood and they put like a little uh bowl over it and then they collect the liquid that comes from it but I do agree that you can you can taste it in a heartbeat like the bullseye barbecue sauce I taste that and I go oh that’s fake you know that’s Liquid Smoke what it tastes like to me is bad barbecue which is to say they call it dirty smoke oh yeah we talked about this Rec you let the live wood burn too hot and too fast you don’t let it go down to coal and you can tast dirty smoke and if you go to like uh dirty like a Dicky Barbecue Pit you ever go to like those big chain barbecue restaurants just turning and burning as fast as they can and like if I’m the only time I’ve ever gone to those restaurants when I’m like on a road trip and I’m like I could use 50 gram of protein and rack of ribs to keep me fueled right now oh go and I have a perfectly fine time but the difference between that like dirty smoke taste and something that has been cooked over like pristine Post Oak and you’re tasting the meat but a little bit of that fire like you said it’s Harmony right yeah and Liquid Smoke is antih Haron and it’s it’s not harmonious at all well it’s E flat so like maybe this is not the same thing but it’s make it’s reminding me of like you know when you go and you’re camping or whatever you’re doing and there’s like an actual fire like when it’s when the wood is burning fast and there’s so much smoke like to me there’s nothing there’s nothing worse your eyes start burning out ofation this is too much this is too much but when it’s like been burning and it’s and it you just kind of smell a little bit then it’s like beautiful and exactly where I want to be but yeah I think that’s the difference I don’t want it to smack me in the face yeah I I um have a bottle of whiskey at home that is I believe the smokiest whiskey on the planet LEF no not Lefroy it’s smok than Lefroy it’s called Pete monster and it is smoked in Pete and so I I happen to love that smokey taste especially in liquor and especially when balanc in a cocktail but I met more people like you I’ve had to remake people’s cocktails at home because I added a tiny float of that on top and they’re like ah you’re trying to poison me uh so I completely get it and I will not offer either of you that bottle when you come to my home I have better stuff I was going to ask so whenever you’re at home um what kind of Grill do you use do you use charcoal wood like what’s your what’s your Vibe uh both all and by the way I I know it’s um I don’t know is it considered cheating or something like I if I’m home I mean I’m on the road a lot but when I’m home I would say four or five nights a week I’m cooking something outside wow that’s the goal that’s incredible so I do I use gas too yeah right on I use gas and um you know I have and I don’t sometimes I don’t even mess with this I do have the ability to do the like chips on the side um you know and have have some Smokey sometimes there is a time element it’s a Tuesday night um there is a time element that uh sometimes prohibits that sort of long uh long-term stuff but yeah no I so I um I don’t use a ton of charcoal but wood and uh and and and gas yeah do you have like the little they call it like a smoker box where you put the chips in like a little box and tuck it that’s what I was talking yeah that’s what I was talking about in the in the and sometimes I don’t even do that but yes have yes have you ever used um the cedar planks or they have other different wood like the planks I I’d only heard of like cedar plank salmon right that’s a very like thing and I’d only had it probably at like an Applebees when I was 12 years old you know um but I I cooked with it for the first time and I actually grilled steaks with it you should try it is shockingly good it’s a shockingly pleasant Smoky flavor on it only spends maybe 10 minutes on the plank and you can cook it sort of indirect on the plank get it up to Temp and then sear it m and I was blown away by how well it works you just soak it so the plank goes where the plank goes directly on like the flamer on the great so the grill and then you just put the steak on that and let that burn for like 10 minutes um the plank will start to get charred but you’re getting so much of that direct Aroma but it’s not dirty smoke because it’s not live fire I think the dirty smoke I think you’re tasting carbon right it’s like a cigarette abely you know and so it’s actually shockingly good as far as like home grilling hacks cuz I agree with you you know um work get home I don’t trust my fiance to cook I love you baby you’re so good at other things um you’re so good at other things but you know yeah I got home at 7even it’s like you know have time to smoke meat but get a nice little smoky flavor on there because I only got my propane grill interesting I have a friend and I’m gonna uh he actually just introduced this to me I’m I’m not even going to say it right maybe a a viewer listener will know it’s I think it’s um I think it’s Korean uh something they do with is like super hot it’s like a it it almost looks like a a fryer um cage oh it b a Japanese ban bchan charcoal yes yes boom nailed it that’s exactly what it is that’s R and he is obsessed with it and I have I have done that with uh with him the last couple of times so I I find it uh yeah I find it fascinating I haven’t I haven’t I don’t have one myself but yeah that’s uh he feels like it gives a just a really great flavor and U and and Cooks the meat really really fast yeah it’s funny when you’re talking about what barbecue is or isn’t and we of course they’re coming from like an American context but every single culture somewhat independently figured out hey you cook animal parts over live fire this is a great time for everybody Right add some beers into the mix that’s also fun um but one of my favorite experiences that I’ve had uh Armen Mar Ian oh yeah our buddy of mini kebab and mid’s Tacos he does similar to Japanese like binchotan Yakitori grilling where you skewer it and have it over like a very hot heat Source he does that but with um live grape Vines yes and burning grap Vines above like a hard post oak or something um but he was like yeah this is what they do in Armenia and I’ve never tasted a meat like it there’s such a beautiful world of barbecue out why gatekeep anything I agree I agree his his Kebab is the best in the city I would say it’s absolutely Beau and it’s barbecue it’s Armenian barbecue baby yeah that’s the thing like well who who defines these lines and why do we need to keep them all separated I say everything is barbecue everything is barbecue and nothing is barbecue barbecue lives inside of our hearts and on our lower backs brought to you by Bullseye Barbecue Sauce Bullseye have you ever had any like weird kind of obscure barbecue before that you were like w wow I didn’t think this would work uh yes and as it turns out it wasn’t for me I um there is a uh a chef uh from Mexico that will go unnamed of some repute and was hosting a dinner uh this is not very long ago and um we showed up for the dinner and the first thing and and I promise you this is my memory I’m not even making a joke and maybe I’m wrong maybe like my eyes were deceiving but what I remember seeing was um a a a grill pit out outdoor it was all outdoors and there was a goat and the Goat was split was like crucified oh cool oh that’s one of my one my favorite things me too me too your favorite things me to yeah oh yeah goat is my favorite animal to eat that’s part of why I have it on my back yeah yeah yeah yeah yeah Josh is a big goat man yeah and I know the technique you’re talking about um a lot of the times they will angle the crucifix this yeah yeah yeah uh towards of fire and with the wind I did not enjoy it I really did not I did not uh a lot of different ways cuz there was quite a bit of goat yeah so there was a lot of different ways um and of the different ways I’m going to say it was multiple courses um one was like oh it’s kind of like chicken and the rest no I don’t really just yeah it’s like don’t get me wrong I’m from the south and like there’s nothing like a great fried catfish I’m with you but when you start thinking about it I don’t know like that’s where I go and I found it very tough there’s not a lot of if you ever seen a goat there’s not a lot of fat on a goat very stringy and and yeah I think that’s where the technique comes into play you got to learn how to eat it so there was um you have to learn how to eat it what does that mean it’s tough It’s first off that’s what she said and secondly what it’s there’s a lot of like little bits and parts to go that like take it’s sometimes it’s not cooked all day there’s like chew to the meat so there’s like exactly yeah yeah yeah yeah but you like it I mean yeah different Str kind of tastes like pennies and grass I like that I like goat also what what was it that turned it off was it the T so was it like looking at it cooked that way that you’re just like I can’t continue did they leave the head on or no did it leave a bad taste yeah head on okay good good good that’s what you should do did that change the Judgment the way that it was displayed did that lead you to say okay I’m not interested yeah maybe a little sure maybe I mean if I’m honest yeah maybe a little and and and there was a there was one uh chicken dish as well and I’ve actually been told that this is like a no no by this guy that he that it was kind of that the presentation that was done was almost meant what it it felt aggressive yeah like I I have been told by a number of other quality chefs and I’m not talking about grilling necessarily but um that the chicken that they had the the foot was still on it oh that’s that’s a weird Trend that they’ve been doing yeah but that’s not like if you’re going to use the cook the foot do what you want with the foot but it do you’re not supposed to put that on your I mean supposed to what ever that means but like it felt a little like in your face in your face and again like as you walk up and the goat is there and it wasn’t I didn’t find it like a pleasurable smell like just from the just from the just right off the bat yeah so yeah so yes it answers the question I can answer that question yeah not it was not for me I um I was once tasked with getting a whole goat it was actually for the show but it was to cook a be Theo right traditional goat from alisco and um I did some calling around and I found a person that sells whole goats and I went there it was a Halal butcher shop um North Hollywood and I go in and they only sell them on Sundays and I was looking around where the goats that’s the rule yes that’s what they do and they’re raised locally and I then see just a loose pile of about 12 goat carcasses sitting on the butcher room floor and then I go there’s a bit of a language Bearer and I just go one goat and I was asking them to like butcher it you know how I wanted it and I just couldn’t communicate and so I said just give me the whole goat and um did they skin it it was skinned and gut yeah but it was definitely just a whole intact goat and then I uh asked for one and then he just put it in a glad trash bag but I swear to God this Abit a hook scented scented no not it was lavender it was beautiful it was actually fze no but there’s F no that’s horrible there a hook sticking out and I just threw it into the trunk of my Honda Civic how heavy was and I go home and I learned how to it was only like 50 lbs like it was a smallish it was like a cabito like a little goat and and then I just went home you hear how he’s using he’s using yeah he’s using uh words from other languages just to sound impressive yeah it does L I took a hacksaw and start hacksaw the goat with its hoof yeah so that was a bit harrowing but it was a fun time and I learned how to butcher a goat pretty well it’s more intuitive anything obviously it’s very intuitive butchering a goat yeah yeah I think have you butchered a goat well yeah well i’ I’ve butchered well I went to culinary school so I’ve butchered chickens and uh a whole half of a of a cow and a goat would you serve the foot on the chicken I mean it’s it’s a creative choice I think it can be jarring at times but it depends what kind of message you want to send I like chicken feet but again I like it prepared in a certain way that’s that’s totally my point it felt just a little like this is yeah exactly I’m not into either everybody Cal everybody calm down everybody calm down Aussie biting a head off the backat of The Culinary world yeah because I feel like then and now this is this is tangential because I I feel like then you’re what you’re saying you’re not allowed to say you don’t like the I think that’s my you’re not allowed to say I don’t like the food because it’s like oh no you just don’t appreciate that I’m doing this yes I’m bringing over the the head and I’m scooping brain and putting it on and then like looking at you like are you going to eat it it’s a weird power move it’s a weird power move to do that it truly is well we won’t serve you goat brains unless you ask no we have I did a Dorito crusted lamb brain once that was actually hot cheetos was it hot Cheetos Hot Doritos it was Doritos uh Brian what’s your favorite recipe in your cookbook well so uh part of the reason that this cookbook actually exists was um as I said I do a lot of grilling and barbecuing um and during Co you were just like looking for information to consume and it’s like do I watch The Sopranos for the eighth time or do I yeah the answer is always yes yes I’m going through it right now by the way um and I found this documentary uh on Netflix called Chef’s Table barbecue and it did um they had one episode from different barbecue masters from around the globe um and one of them was Rodney Scott in uh in in South Carolina and randomly I had now it’s been nine months I haven’t visited my parents but I I first of all I fall in love with the show it’s very interesting show if you haven’t seen it and I end up having an excuse sort of for work to go to Nashville and end up driving hours and hours ACR my parents are in South Carolina but not in Charleston um and I was like I’m going to go I’m going to go to Rodney Scott’s joint there I’d never been before because of this because and and and by the way I start grilling and barbecuing more and more cuz what else are you doing during the pandemic and um and went there met some of the people working in the pit they were actually doing a hog they do Whole Hog Barbecue there and um and yeah so having a recipe of his um in here and and that sort of time it sort of this whole book sort of comes out of that time it feels like in a way a culmination of me growing up in Georgia and just finding something that I love and continuing to do it and then sort of through the pandemic and feel like I learned a lot more during that time and had so many great people um give their their recipes and and talents to the book so I’m I’m really excited about it that’s incredible I can feel the excitement coming off you and that’s one of the best things about barbecue is you can show up to a place and go hey can I see your rig yeah yeah you in yeah and I I can’t believe I haven’t said that the the communal aspect of it so true comes from my history in the South but you know it still happens today it’s like what do you do it’s like you stand outside speaking of The Sopranos you stand out in front of a grill or barbecue and you just talk about the meat while it’s uh while it’s cooking and what they did and how to do it better and you know I uh yeah I love it and I could spend hours staring at that meat yeah oh man all right Nicole and Brian we’ve heard what you and I have to say now it’s time to find out what other wacky opinions we got Rin out there in the universe it’s time for the segment we call opinions are like casser [Music] casser yeah you got it booming tenor voice coming in all right opinions are like casseroles do you get do you get the the inuendo the pun it’s a joke half a pun yeah it’s not great if you could offer a punch up that’d be huge I don’t I’ll think about it I appreciate that all right hey Josh and Nicole this is Eric from Flint Michigan hi Eric and my hot take is that not only are chicken thighs the superior protein for burritos but smoked chicken thighs are absolutely god tier maybe s tier I don’t know what the S stands for but I know that means it’s good me neither Brother don’t Grill your chicken thigh don’t roast them don’t air fry them put them in a smoker put them in your burrito I promise you it’ll be the best thing you’ve ever eaten it’s a callaham break pads guaranteed on the box weird Tommy Boy love the mythical kitchen thanks guys Callahan break is that a Tommy Boy reference Callahan I think so that old school look at him wow I love Tommy first I thought he snuck in an ad he also didn’t address me at all which I found offensive very offensive um go ahead so he asked you what was the question no I think he asked I got distracted by uh callahans no it was more an opinion yeah smoke smoke chicken thighs are it’s like the best way to cook a chicken thigh and then also putting them in a burrito post haste is a great way to go okay uh weirdly we’re not here at all to talk about chil but I will say because it is related one of uh my favorite chilies from my other cookbook that I’m not currently here trying to sell buy that one bu the bundle the bundle uh the seriously good chili cookbook there is a smoked chicken thigh chili which is delicious lots of steps as you might because you’re you start with smoking uh chicken thighs yeah um but yes it is delicious and I I I yeah I’ve had it in burrito yes they’re great I I don’t I can’t disagree with what he’s saying yeah yeah I’ve never had smoked chicken in a burrito before but I’d like to have I yeah you probably have right have I I’m trying to think when I would have I’ve had grilled chicken I’m talking about it at takaria yeah but I mean like are they like like smoking smoke like we’re talking about like a low and slow smoke I’ve never experienced that flavor combination this is literally what we’re talking about though right like um my favorite Taco in the city right now it’s from a place called Sonora town where they are I went there last week oh my God they are grilling they’re getting all their meat from Mexico and they’re just grilling it over like live wood and it’s so Smoky and so delicious and so like that’s smoked in its own right but it’s not like a smoked and pulled chicken maybe I’m thinking of a smoked and pulled chicken is where I think cuz I’ve never had that flavor combo but I would love to try that I mean why not but either way what they’re saying like to me I if I had to choose one piece of an animal to eat for the rest of my life it’s a chicken thigh it’s just I cook chicken thighs like three nights a week I love them so much I like chicken thighs there’s enough fat in there to keep you interested you know what I mean keep things a little Lively yeah I hear you um I I don’t disagree but I will say as I said before check out check out my uh my uh my my chicken breast recipe in here I’m telling you well you got to tell me about the technique what are you doing to the chicken breast yeah I need to know it’s it is part of it is sight I tried to describe it as as best I can and feel I I guess um but it is it is is cooking it over direct heat for a time uh and then at the appropriate time going to indirect low so indirect heat not low heat indirect heat and and cooking it for a very long time there oh interesting so it like slowly gets up to temps and nothing are you are you uh marinating or marinade before typically yes and there’s a variety of marinades that I do use but right yeah yeah chick chicken breast man takes takes a deaf hand I love chicken breast I love Chien in general my favorite way to eat a chicken thigh is chicken adobo yeah and that’s and that’s where I stand soy vinegar garlic bay leaf that’s where I stand hey guys Rob from Cincinnati and not really a hot take but I love Cincinnati chili chili on the noodles but a good appetizer is hot sauce on and in an oy cracker on and in so just let you guys know and big question who would win in a fight between a grizzly bear and a tiger okay we need to know there’s so much going on um Brian if you could please take the first chili question of the day Cincinnati CH I mean now I regret referencing chili before there was a direct pull because of that is what I do with the and I did it pretty recently with the chicken thighs um Cincinnati Chile is um I mean look I love the people of Cincinnati my father hails from centuck right across the Ohio River so really he is from Cincinnati Kentucky Little Town Fort Thomas but you can see the city from there I spent a lot of time there greater ice cream so I’m making people happy there in Cincinnati the greatest ice cream in the world yeah Cincinnati Chile with the the chili on the noodles is it it is it is decidedly not my thing I don’t I it’s too there is as you just said about the entire question there’s a lot going on there there’s a lot with the noodles and the and the thing and um yeah there is a I think there’s a Nostalgia factor and I’m not going to mention them contractually maybe by name but there is a a Chile in Cincinnati that gets a a lot of attention I feel like it is um is possibly more nostalgic than actually okay High quity we all know we all know what you’re talking about there’s only two two chil spots I I respect Cincinnati chili it it comes from it has its roots in like Northern Greek and Macedonian Maia which is why there’s that kind of like sweet pet on it with the warm spices it’s not like Chile con carne right which is what we think of Chile sure I’m more interested in the fact that this person is taking oyster crackers and popping them open like ponti Puri Indian cuine like P oh oyster crackers he said yeah yeah yeah yeah oh for the I got I thought he was now I thought he moved on to oysters we haven’t even touched hear yeah I’m taking I’m taking a a grizzly bear for sure I feel like a tiger has more will to live I can just see it in their eyes you know they’re about equal sizes I I no okay well we’re seeing uh grizzly bears adult males weigh between 400 and 600 PB that seems light that seems light this is the first Google gly bear allegedly tigers weigh up to 650 lb Alle are you sure I don’t think so listen this is uh this is from inaturalist.org that is a reputable website has org in it has org in it say you grizzly bears are soft they haven’t grown up in the jungle uh no I think I think they’re soft I think I could beat a grizzly bear in a fight you know who I think wins Humanity next opinion please through deforestation hello Nicole and hello Josh hi weird a lot of people talk about a shower orange but for those of us that eat meat what I think is better is eating a whole bird with you just your hands she knows it can be a chicken it can be a turkey she knows there’s just something really uh Primal about it that’s great and also you get the little Choice morsels so you can find the little fatty bits in the skino got to do it at least once all right thank you byebye we got another lower back tattoo qualifier Choice Morel is this is this uh eating eating the chicken in the shower or just eating the chicken like a like a feral Beast I was about to address that yeah what is that the shower orange I believe the idea is you should eat an orange in the shower because you always get a little sticky after eating orange and makes you feel and you don’t have to worry about being clean with your eating in the orange the shower beer is the same vein it’s like enjoyable different entirely different entirely different yeah that’s entirely different you’re not spilling the beer no no no it’s the ACT you guys are judging it’s the act of aromatizing and peeling the orange with the vapors in order for it to perfume the shower as you eat it that’s that’s what a shower orange is for yeah yeah I’ve done this before have either of you done it before so judgy I’ve also done a shower beer before and a shower Margarita a shower beer is a Time issue shower yeah shower beer is just about pregame 100% well I think it smells nice and it tastes good what kind of beer are you drinking in the shower crappy like ponis okay first of all all hail the ponis I have no issue every judges me when I drink ponis out and about they’re like you’re drinking Aon no it’s just like the chicken foot they’re just they’re wanting to have a local IPA but not because they enjoy because they enjoy yes thank you say it why do we have similar taste this is great I love it I drank a 99.5% triple hazy IPA Pro you can to Pro first sip I almost dry yeah of course you did so a hot day all I wanted was a cold crisp beer what kind of IPA do you have yeah who cares zero okay but the Orange is all about you guys don’t get it you it’s it’s it’s the active oranging I’m not it’s the act of opening the orange and wait no no hold on you said it’s the act of oranging it is the act of oranging we’re calling it The Act of oranging I’m still killing myself over one extra syllable 45 minutes ago but orange oranging the great oranging you must all do it but is she talking about eating the chicken in the shower this is what I I believe she’s talking about eating chicken without inhibitions cuz to me that’s what shower orange is about you can get as sticky and as messy as you want to eating a whole bird and then immediately this is what I do when Julia goes out of town and I just take a whole rotisserie chicken and I just claw and scrape at it until it’s all inside me it’s a fun way to eat it’s a fun way to eat I’ll take I’ll take a jar of salsa ver wide mouth and then I take just my whole fingers holding claws of chicken and I dip the whole thing in the salsa and I go you don’t do that that sound yeah you don’t only do that when J’s out of town you do it like at lunchtime here she’s also Julia is also not here during lunchtime so I can do it it’s good it’s good it’s nice I um yeah let me just say just to be very to be very clear uh holidays are are at at in my household my family my extended family are typically cooked by me and I will say um if I am then after cooking which by the way I think is unfair it’s like if I cook the turkey somebody else needs to just carve it right just somebody else agree but if I then have to I will kind of when no one is looking cuz it is you know I will get in there to get some of the bits okay so that that is that is one I I will admit to doing that and I understand wanting to get that however the idea of just like pulling out bits and then shoving it into my mouth no that’s no I I don’t not only not only Not only would I not do that I have no desire to do it and yes you you like it of course I love it well also Josh and I are feral beasts so there’s also that okay well there you go to each their own us three in Manan Ultima three birds no rules we’re going to do it come on lean in Brian do I have to am I congratulate 2017 Ultima it’s a good Ultima you know just got the power seats just to eat yeah in there well are carpeted seats we’re going to be chicken of they car of course they’re carpeted seats you want to get the chicken Aroma stuck in there oh my God but it’s like oranging in the shower oranging in the shower everyone needs to do it everybody stop it’s the best thing ever highly recommended eat a pineapple in there why don’t you live your life YOLO swag but orange in the shower is so so different than a chicken in an Ultima us three three oranges in a on that note Brian thank you so much for stopping by the podcast everybody make sure to check out his new book Brian where else can the people find you uh me personally give them your address I don’t want them to find come over for barbecue I have no desire uh you can find me on the social medias atbb bomb Gartner I don’t you know why cuz Twitter back in the day wouldn’t fit Brian bomgardner that’s true and then I’m like well you want to keep it the same so now everything is just BB bomb Gartner good luck spelling it good luck finding him at his home address uh and thank you all so much for listening to a hot dog as a sandwich we had new audio episodes out every Wednesday we got the videos out on Sundays if you want to be featured on opinions or like casts hit us up at 833 dogod 1 our number again is 833 dogod 1 uh and we got more videos out on the mythical kitchen Channel over on YouTube check it out you know what the deal is again Brian thank you so much for coming down man I had loveely com so much thanks guys there’s that one piece underneath the turkey it’s the wetest the oyer it’s not even the oyster it’s like the stringy P the wetest stringiest beat the best yeah yeah I’m all about it all right