Cari talks Cabbage

0:00It puts a loan to the barbecue show, two guys in a grill, and now, with the tastiest tips, recipes and stories, it's stunned and Jake. It is. Hey, welcome to the barbecue show. Thank you so much for tuning us in or joining us or however you're listening. We appreciate it. As always, to my left is Mr. Stunt and to my rights, Jake Palmer. We're so glad today, a great episode. The third, fourth, I don't know, carries back. Yes, he's on the show today. Carries back and she's going to talk vegetables. All I will say, I don't want to give it all away, but she said, why don't I just have to talk vegetables? She did. And so I said, well, we'll talk about whatever you want in the second half of the show. So we'll find out what she has to bring to the table. Yes. And so stick with us. I think you'll like it because I hate to say something about Stunt. I don't want to lose my man card here, but every time we have, like, April graph on the talk healthy or carry comes on to talk vegetables. It turns out great. I'm always like, oh, wow.

1:00I never thought of that. I'm that's right. That's amazing. And then I get home and I'm like, hey, today on the barbecue show, I was like, I heard. Are you dumb or something? No. No comment. All right. Anyway. So we'll do that today on the show as well. We'll dive into the mail bag and what other fun stuff. What have you been up to? Anything exciting? You know what? This last week, I've not had a chance to really get much done in the grill. We had that little spat of snow and I was like, ah, we didn't do enough of this. And this week gone by and I think I was going to grill one night. And then by time the wife got home, I'm like, I got to start without her, I guess, I was just like, ah, we're not going to grill. We're just going to make something easy inside to be done with it. I hear you. So don't take my man card, but no, I've not got nothing done. Now this weekend should be a little bit nicer, I think. So I'm going to hopefully get some grill and done today or tomorrow. So I've been craving a steak. I know that for a fact. All right. Well, best of luck to you, sir. What about you? I. We've kind of buried. Before I go because it happened last weekend or was it the weekend before, I finally pulled the trigger on a new flat top.

2:00You did. And I had just decided Friday night I was doing some steaks on my flat top. And I'm like, why am I so obsessed with getting a flat top? This is fine. It works. It does great. But there was some things I wanted to change and I wanted to do different. So, ah, non, you know, we're not married to a brand, although we could be. Hello. It's not not. It's not serious. Yeah. Sponsors sent us some product. It was an impulse buy at Sam's Club. Okay. And like, that's the best way to get in your rolls. I know. So, and here's the funny story is that the flat top I've been using for years was also a member's mark from Sam's Club and I bought it because it was super cheap and it was solid. It was everything I wanted. It was like 250 bucks. And I'm like, wow, it's great. So I've been considering a new one because there's some things I don't have like the full, you know, the, the lid. So I've been doing a lot of research for the last few months and I really was thinking I was going to go more blackstone and then I realized, and I'm sorry, blackstone, a lot of the extra money I was paying looking at blackstones was for the blackstone logo.

3:05Yeah. And we all have seen that before. Sam's Club had two of them on sale and if you've been there, you know what I'm talking about, but they had the members market and had the next grill and I've seen some of the high end next grill stuff, which is really sharp and fancy. But here's the deal. I did a lot of research and I think you guys will enjoy this. So one, the brands didn't really scare me because brands are brands as long as you take care of it and do regular maintenance, you're probably, you're probably going to be okay with a flat top because it's just a gas burning apparatus. I got into the blackstone game before it took off, right before COVID. So I got that and it just worked like a charm and it was before prices skyrocketed because when I paid for that, now I couldn't even look at the blackstone for now. Yeah. So I mean, knowing what I know, I also would go with any brand as long as it had the features I wanted. These are what's the most important. And one of our guests turned me on to that one time. He said, I didn't get the blackstone because the blackstone grease trap is at the back and where I have my flat top at, you know, at the lake, I can't access it from the back. Right. Okay. Great.

4:06So, so here's what I compared steel thickness on the actual apparatus. The two I was looking at and turns out, unless you're going really, really high end, they're all pretty much using the same steel. Okay. The difference when it comes to steel thickness is going to make a biggest effect if you're looking at an offset smoker. The cheap offset, char broil type smoker, offset smokers are too thin, they're not insulated, they don't hold the heat the way you need to. When you're talking about a flat top, you just want to make sure like the shelves hold up and the base holds up and things like that. Five burners now instead of four on the same size. Okay. Which I like to have more heating options. Every burner has a lighter. So you don't have to light them all and then turn off the ones that you don't need and so on and so on. LED lights on the knobs. That's cool. That is kind of cool. I like that a lot. Here's the deciding factor that I chose. Number one was the cook surface itself. Blackstone uses a, what's called a hot rolled steel. Okay. And with hot rolled steel versus cold rolled steel and I'm coming off a cold rolled steel,

5:08you have a couple things to factor in. Cold rolled steel cooking surface is more uniform and it's thickness because the steel isn't hot. Right. The little extra slight change in pressure won't cause a dip in the thickness. Cold rolled steel also comes off smooth. You don't get that porous, almost cast iron texture like you have with a blackstone or in this case, the next grill. That wasn't going to end it for me because if you use a pomegranate stone when you get ready to season it for the first time, you can knock some of that down. But anybody who has a blackstone knows that the first go around to get it seasoned is tough because you've got, you know, you've got it's that porous. Yeah. It's bumpy. Yeah. It's bumpy. You have to fill all that in, essentially, if you don't knock it down. So the one I got is cold rolled drip trays in the front, which I didn't care about and it's smaller. The next grill was like four and a half inches long by like almost two inches wide. You're losing shrimp in there. Oh, for sure. Yeah. So you want to be careful. Put it down there and you'd be that big anyway. Right. Right.

6:09So this one's in the front and it's smaller. I like that. It'll just take the grease in and that's great. The other option that I was really, really excited about is that the shelves fold down which my current one doesn't. So that's nice for storage. Yeah. You can slide it around better. All four wheels pivot and turn articulated. I think they call it. I don't know. I might have made that up. The biggest difference for me and this was the deciding factor is this is enclosed. Like you know, your gas grill has the two doors on the bottom. My current one is just an open shelf and everything gets dirty and it's terrible. I don't like it. This one isn't closed and it's completely enclosed in the back as well. Very nice. There's a lot of wind circulation on my patio. So that made the difference. The next grill just had one panel on the bottom but the top half in the back was still open for debris and leaves and whatever to blow in there if I don't cover it up right away. Right. So to me, that was probably the biggest deciding factor. So I have not seasoned it yet because it got cold and I got lazy. But when I get it seasoned and get it fired up, I did make a great video of assembling

7:11it. Yeah. There's a couple of interruptions with the kids. But anyway, it all went together smooth and I'm super excited to give it a try and get it going. But my point of it all is is the price is right. It was 500 bucks, which quite honestly is a lot for me because I'm cheap. If I would have waited a few weeks to a month or two, it probably would have went on sale when they started running out of stock. But again, it was an impulse buy and I'm excited. I think it'll work. And five of our bucks buys you bare minimum blackstone now. So. Right. Exactly. I'm in the years and the use I got on my other one, which is still going strong, I think it's going to work out well. Anyway, I know that's a lot of information in a short amount of time, but we got to get going because we got to carry, chomping it a bit, waiting in the wings to get in here. And maybe we'll talk black top or flat tops with her, but we'll have to see. So more to come with carry on the barbecue show after this. Fire that thing up, lick the dons and let's get grilling. You're tuned into the barbecue show.

8:12You forgot to say with Stunton, Jake, with us, Stunton, Jake and Carrie. Hello. Carrie's back. Welcome to the show. Hey, thanks. I'm sure it's your guy's favorite show when I'm on because we talk veggies. I, here's the thing, Carrie. First of all, welcome. It's great to see you. Thank you. I love it when you come on because it makes us look so worldly and diversified like we even talk vegetables. Yeah, that's right. And we don't do that often, so it's not like, you know, you're not here every week. So we're always welcome you to come in. Well, I do enjoy your show. So thank you for having me on. You don't listen to our show, do you? No, but my dad does. He gives me the Cliffs Notes version. He loves your show. I'm on another radio show. He's never asked me about that. Well, he does. He asked for what I'm doing all the time. Yes, he does do that. And when's the barbecue show on again? Can I just say on behalf of all of us? Hey, Dad. Thanks for listening. Thank you, Eugene. There's hope for her yet.

9:13That's not that makes us not really old. Oh, do you listen to the show? No, but my dad does. Yeah, it does. It does. And if you turn it sideways, it's an internal combustion engine. Oh, it's that for us. That's a cliff-clavin thing. See, even I know I feel like the grandfather and this show all of a sudden, I know cliff-clavin is at least. Yes, all right, that definitely helps. So barbecue show. Now every time you're on, we talk vegetables because you always have some cool thing. You mentioned, as we were getting ready to go on here, vegetable of the year. First of all, is that a real thing or is this like from the onion? It's like pantone's color of the year. Yes, there is a veggie of the year. Every year it changes. Why does a shampoo company have a color of the year? That's panting. Pantone is like, I don't know, the official color. My bad. We all need something. Can I just, I get nothing for, is that from the onion when we're talking vegetables? Oh, that was good. That was good. Sorry. I'm stumped up right after you said that. No, it was great. Drill over it. When it comes to smooth, nothing like Jake, he's just so smooth.

10:15It definitely should be a butter named after me because I'm so smooth. What in bar? All right. I'm sorry. Go on the shampoo of the year. No. Veggie of the year. Veggie of the year. Veggie of the year. Okay. Who does it? This is done by... I don't know. I just go to social media and find out what people are, you know, grill. It's online. Yeah. Yeah. What are they throwing on? A few years ago was kale. You remember the cauliflower crust craze that was. And now this year, 2026, it's the year of the cabbage. What? The cabbage, you say? Which is actually in, I think, the same family as broccoli or kale, so you can actually do... So broccoli and kale, same family? Yeah. You know, they're both pretty leafy. Okay. They're both green. You know, I can't believe I'm going to drop some veggie knowledge on you. You know the history of broccoli and cauliflower. No. I didn't know that. I didn't know that. History. They're not natural.

11:15They're scientifically engineered. Oh. Somebody was like, these kids today in school seem awfully happy. Let's create broccoli. I did not know that. Is that really a... Yeah. Yeah. So it's a GMO. Why do we even talk about broccoli? Broccoli is, yes. Broccoli is GMO. It comes from the cabbage. Which is... I brought it. Cabbage family. Yeah. The first little bulbous head that would pop up, people would just get rid of it. And then they found a way to engineer it so that it grew into broccoli or cauliflower. Interesting. It is because those things don't taste alike. However, when you grill them or throw them in a soup or something, you can treat them kind of the same way. Growing up, my mom would just load it with butter. But she would make it on the stove top and it was always like mushy. But you can actually grill cabbage right now. Well, that's kind of the big thing is grilling it. But you can saute it with the butter or whatever. But then also season the heck out of it and caramelize it too. And I don't know. I feel like you can caramelize any vegetable to make it taste good. Did April just walk in?

12:17Yeah. Shout out to April Graph. Yeah. She is amazing. She always tells us the same thing. She's like, you guys wouldn't take a steak and put it in tin foil or in a ziplock bag and throw it in your microwave, would you? So why would you do that to your vegetable and think it will turn out good? You got a season. You got to give it to love. It's over. I can't imagine any world where honestly, I'm sorry, like cauliflower. I could be like, okay, yeah, well, if you saute that enough with enough cheese, maybe. But cauliflower, like, yeah, make it up into a cauliflower steak. Or not a cauliflower. Sorry, not cabbage. Is what I'm like cabbage. That could actually turn into something good, huh? Yeah. You season it appropriately. Absolutely. You know, you throw it in a stew or something too. You can grill it up and get a little char on there and then throw it in something if you. But what I like to do with the kids is this might work for you, Stunt, is just cut up the veggies really small and then eat a bigger piece of steak with it. So you're kind of hiding your veggie. Did the kids know they're eating the veggie? Oh, yeah, they do. But because it tricks their mind when you cut it up smaller, you have a bigger piece of

13:22meat. It just kind of tastes like meat, but you're still getting your veggies in. Your butterfly the steak and then stuffed the vegetables inside so that you can eat it in a little bite. Yeah. Why not? Then you get, you know, you still get your fiber, your vitamin C, B, K, whatever you need. And you still get all the nutrients. Yeah. Well, because there's options out there. I like vitamin S to steak. So I've had, there's several, I have not done this at home, but I've had it in several restaurants is like a fried Brussels sprout. Oh, they're so good. And yeah, there are some places that do it really well. And there are some places not so much. But I've had them literally like fried on a flat top or on a grilled and then you know, but there's a lot of seasoning sauce and deliciousness to them. I've also had them deep fried, which is pretty solid as well. I have not had that. I just, I love my Brussels sprouts on the grill. You got to lather them up in a good like, I like buffalo sauce. My husband does teriyaki, but then also, you know, right before you pull them off the

14:25grill, you got to throw some more kind of sauce up on those things. But season them too. And yeah, we do them usually with bacon and butter, like in a pan and they're fantastic. That's pretty good. You throw some Parmesan cheese up on that. That's good. That's good. And I like to get a little fancy with my Parmesan or, you know, in great the cheese. That's always so fun. Yeah. If you guys do the Olive Garden thing when they like, say, when? Yeah. Oh, I never say when. Oh, yeah. Yeah. No, load that up. It's like a game on your phone, like, oh, I'm sorry, you're still there. Yeah. Yeah, go get another stick. Just wait and see when you're going to quit. Yeah. If you do a good or a have already is a good way to like mask a little bit of that flavor of the, of the veggie, you can also add a little bit of fruit, stunt, just grab a lemon wedge and squeeze the heck out of that on top of the broccoli or the cabbage or whatever you're going to be grilling. Okay. I never thought of that. I never thought of that. And which is a little embarrassing because we put lemon on our asparagus every time. But you never thought of anything. I never thought about putting it. I just thought it was an asparagus thing, like you know, I see your sample like mom, why

15:28do you cut the ends off the ham? Yeah. That's how my mom did it. And then you call Graham and go, why do you cut the ends off the ham? And she goes, because when we first got married, the ham wouldn't fit in the roaster pan. Oh, funny. See, just keep doing it. Yeah. Growing up, we always rinse, rinse our potatoes, baked potatoes prior, you know, the raw prior to peeling them. You run them under cold water. Well, why? There's no point to it is there, but it's just, we always grew up doing that. So I continued. I remember as a kid, maybe I ate healthier as a kid than I thought, but I can remember being like in charge of, you guys have to wash the potatoes, scrub them and husk the corn. Oh, yeah. All the horrible duties. And then we discovered, if you leave the corn in the husk and just soak it in a bucket of water for a couple hours, and then you just throw the corn cob husk and all onto the coals of a fire or your grill and just let it go. Doesn't taste so good. Yeah. It's off inside to get that, like, yeah, it's perfect. Yeah. We've been doing it wrong for so many years. I agree. That being said, though, by the way, husking corn, when mom came home with a paper bag full

16:28of husk of corn to husk, that was like the funnest chore. Like I love doing that. Like, let's go. We're having sweet corn tonight, you know? Yes. And meanwhile, moving fast forward, now I bring home a thing of sweet corn, like, hey, kid, will you go husk this? He goes, oh God. Like, come on, man. Well, he's a city boy. He did not grow up on the phone. I guess. That's a difference. Try that once with your old man, right? Right? Right in the back of the head. No kidding. There's no way. You don't say no to them. All right. So cabbage is the vegetable the year according to the cabbage growers of America. Yeah. And grilling. Is there any other tips or ideas of what we can do with said cabbage? I mean, I'm a fan of, you know, your basic sauerkraut, so I don't know, I mean, I'm going to make some combs. See? I'm just out on cabbage. I think you're, I'll go back to your cat, your cauliflower, if you want me to do something there or whatever else. It's just the thought of cabbage. It's like lettuce. I hate hot lettuce. Yeah. Like, I hate when lettuce comes out. Well, it's going to be in this wrap. Cool. If it sits in the wrap for more than 30 seconds, it's now hot lettuce.

17:30Have you ever had grilled cabbage with butter on it, though? No. It's actually pretty good. It doesn't taste like your raw lettuce or whatever. Or war. I mean, it's, just try it. You know what? And it's happened. Is it like, and I'm just assuming here, but is it when you grill a cabbage, I'm just wondering, is it kind of like, like when you grill a pepper, like when you, you know, if you're going to use peppers for something and you, and you get them right in the flame and you charred them to the point where it changes the flavor profile. Yeah. Yeah. For sure. And it's got some crispy edges to it too. Right. Cause it is still leaf. So it crisps up and it's not soggy. So I say try it. And I, I know I brought up the cauliflower steak at one point. You can actually make cabbage steaks as well. You just, it's a thick or cut of cabbage. Don't throw anything at me. I know you're glaring at me. But it is something to try if you want to add in some nutrients and leafy greens to your diet, but not have them totally suck.

18:33Right. We know that's not happening in stunts home, at least now with him. Maybe make it for the wife and see if she likes it. Sure. Yeah. I can do that. Yeah. Oh, it wants us to be healthier. So I'll get there some cabbage. You know what? I hate cauliflower. You know, it bugs me about cauliflower. Let me say cauliflower to me is, I'm not going to pick on Jeremy, but it's just, if you've ever had a cauliflower crust pizza, yeah, it's amazing. It's amazing. Yeah. Yeah. It's pretty good. Yeah. And it gets crispy in a way that you're like, that's not possible. Yeah. And it tastes great because it just becomes, it becomes like a cracker. It's just the, you know, it's just the delivery. It doesn't last for everything else on top of it, but it gets crispy and flaky and you're like, there's no way this is cauliflower and turns out it is because cauliflower is manufactured. So it's just, it could be cardboard. I don't know, but it's good. It's the best cardboard I've ever had. It's weird. I don't get it. It's a healthy, healthy version. I hope my kids aren't listening to this.

19:33I can't even lose my man card for sure at home. It's terrible. All right. So cabbage. All right. Now I'm kind of curious. I want to try some different stuff of cabbage. Try that. The grilled, I mean, you said lettuce stunt. So maybe like grilled romaine. I mean, that was a hit a couple of years ago where you peeled off romaine. You cut the end and you season that and throw some butter in there and you grilled, you know, like the romaine harvest wasn't there something? Yeah. Yeah. Romaine. This is flame. This is flame growing. You're not doing this on a flat top. You need some char. You need some char. Yeah. You got to throw this on. Yeah. On the grades plus the markings. Looks so good. I hate to say it's done. I can't disagree with anything she said so far. Let's talk about the meat when we come back and then I can be more interested in this conversation. All right. Let's do that. I mean, you're not. I'm sorry. I'm out. You're not. I'm glad you're here to share. Yeah. I'm sure you are. All right. Good point. We'll talk about meat because, you know, it is after all the barbecue show. Carries with us. FYI, in case you missed it, get your cards and letters ready.

20:36Cabbage. The vegetable to you. I don't know. Maybe send them a congrats card. Not for me. Hey, cabbage. Congratulations. I don't know. The rabbits in my yard seem to like it. The barbecue show with special guest, Carrie, continues in just a moment. Oh, yeah. Oh, yeah. Fire on top. The barbecue show with stunt and Jake is back. Thanks so much for joining us today. Carrie is in studio with us who is normally our vegetable expert. Hey, how's it going? This is a killer song. It makes you want to dance a little bit around the grill. It was going to say it just makes me want to grill up some food. Some veggies, maybe, guys. No, no. We'll be past that now. You said you're more than just veggies this year. You wanted to share more stories and this is my part I was waiting for.

21:36So let's start a little inside baseball talk here. Okay. For the listener, it doesn't know. Carrie, you and your family moved into a new abode this year. We did. So it seems to me, and this is what I love, the two things about when you get a new house. People say, hey, congrats to your new house. And I'm like, you mean on the mortgage? Congratulations. Hey, thanks. Property taxes. Just one way up. You got 30-year bill. But it's my neighbor. Not when I family moved into the neighborhood. That's the way to. Neighbors are walking by giving stunt the stink eye. And that's the guy. How many grills do you have back there? It looks like Sanford and Sons. Here's the thing, people do this all the time. I'm just as guilty. Hey, we just bought a new house and we've really went right to the edge of what we wanted to afford. We should put some new stuff in it too. Did you guys buy a new grill of any kind to add to the new home? Oh my gosh. No, my husband actually downsized.

22:36Our home. Less room. We didn't realize that when moving in like, oh wait, he will need to get rid of one grill. And he actually wanted to because he wants to upgrade his main grill that he always uses. Okay. And he hasn't done that yet, surprisingly. But it was also hockey season. So we have been busy almost every night. It's just nice that he is finally starting to grill again. And this is the guy who grill out in a blizzard. It's just, you know, kids are getting older and they're too busy. I do that all the time. I think I've seen you in the backyard driving by and you're out there in short. You can't wait for a blizzard. Yeah, with the snow falling down around you. Grilling in my yard because I have the, I like to refer to it as the extreme neighborhood. On the hottest day and the coldest day of the year, I will see more joggers pass the front of my house than any other day. And we have a pretty popular walking jogging neighborhood. But when it's 40 below and the wind's blowing, there's, there's people out jogging.

23:38And when it's 106 in the humanities, 98 percent, there's people out jogging. Do you think crazy? I won't question you. Grilling blood, question your jogging. Right. So my attitude is like, oh, it's going to be 60 below with the windshield. I'm firing up the grill. There you go. I'm out there. You know, beer's freezing. Yeah. Freezing. Yeah, it's just. The mountains are blue as my husband says. That's awesome. You're just getting after it. So what's his main favorite? Lately, it's been ribs. Okay. I don't know. He's on this like rib or pork kick lately. Yeah. And I will say, guys, I love his ribs, whether they're the, oh, gosh, I know there's two different kinds. St. Louis, your baby back. Yeah. Yeah. Country style. Country style or maybe that. Sure. But I kind of wish he would up the game in the seasoning department. He's trying to find a good seasoning for it. He's got the state game down. But the port game or the rib game specifically, I don't know. It's a craps you because, you know, you're always like, I'll stop. We'll take pictures.

24:38Sometimes of the seasons is he's used. I don't know what I've put on. Well, and I usually are the kids will lather it up in barbecue sauce. But, you know, I guess he likes to experiment with different seasonings. All right. I'm trying to check it out. Maybe just make a gentle mention of going with more season because if he does, if he's got the state game under control, he, he don't cake a steak with seasoning necessarily. No, you don't. You don't do with ribs. Well, okay. So is this weird? Would you marinate your ribs? I mean, sure. You can go to a lot of folks that like to do that. Okay. Especially if you're going for a specific flavor profile or style. Like if you're going for more of an Asian or Korean rib, you're probably going to marinate them with, you know, something of that style. I love that. You know, some chili sauce or some soy sauce and some of those things. I like that flavor a lot. And I like lately, I've just the hotter the better almost. So I don't know, a little bit more spicier. I'm all down for it. But we haven't found that good middle of the road because he's not.

25:39He would rather have it more spicy. Yeah, less spicy. All right. Watch this done. This is just new that you're like the hotter the better. This is just starting for you. Yeah, the past year. Yeah. Are you expecting? Oh, God, no. I better not be. Although Perry Menopause is alive and well, my friend. Oh, okay. Well, that could be why. Tell Perry we're pulling for him. Yeah. He has a TV show, right? He's in the rest of the cartoon game. Yeah. Hey, where's Perry? Is it Perry? We hate Perry, you guys. Perry Platypus? You hate Perry? Oh, you're Perry. My Perry. Yeah. Perry is not a friend of mine. He's got a nuclear heater. I know that. What's he cooking on? Are we talking pellet smoker? Are we talking gas grill? We talking. Gas grill. His go-to now is a gas grill. You know, you get that Weber out if, you know, time calls for it. But he's had to get rid of the smoker. We just, we don't have the time for that. Did you hear the flat top or not? Oh, yeah, we do a flat top. He's got that too. All right. But the grill, the gas grill is his main, his go-to.

26:41Sure. And he's shopping for a new one. Yeah. He, the thing that we found, and if you're limited on space, because I recommend everybody I always talk to, is there are companies like Weber has a gas grill with a flat top insert. Oh. So you can put the flat top in or take it out. So you've got gas grill or you've got a flat top. And there are, aftermarket flat tops, you can buy that just sit into your gas grill. So then you could condense it and save some space that way. Yeah. And still not give up the ability to do either or. The one thing, and you know, we preach on this show all the time, because you know, that's what we do. We preach, brother. Is, is find what you're good at, find what you like. And don't be afraid to experiment and have fun. But don't reinvent the wheel, either, if you don't have to. And then what like at our house, the one thing I've discovered is that with the pellet smoker, and I'm still, I mean, kind of a, you know, in the world of barbecue, kind of a rookie on the pellet. But I've decided that after all the experimenting and back and forth that I still make the best ribs in the gas grill, I do them, I do them covered for a while.

27:44And then I uncover them to unwrap them for the last like a half hour to 45 minutes to let them, to let them char up and get, you know, a little bit of the edge and set the sauce and that sort of thing. Yeah. And then it just, that's the way that always seems to work the best for me and everybody else likes them. So I'm like, I keep battling. Yeah. You don't need to. Right. Yeah. So if I do smoke them like the last time I did the best of both worlds where I put them on the pellet smoker for only like 45 minutes, just to let them take some smoke. And then I wrapped them and let them finish that way, and then it took them off and set the sauce. They worked great. Yeah. That sounds really good. And you know what else it was? Easy. That was easy part of it. Yeah. Especially because it's hardly ever, except unless it's midnight, is it just me and the wife on the patio? Yeah. Right. Usually there's 14 people on the patio. And so I don't want to be spending all of my time in a corner, you know, prepping and cooking and doing that sort of thing. Right. Let's go. So got rid of the smoker. What has he been looking at? Any ideas? No, I have no idea. Okay.

28:44But he doesn't want a smoker. He doesn't want a smoker. Yeah. He wants a gas grill. He just needs to upgrade his gas grill. Nothing. Yeah. We got a really nice patio, but it's a little bit smaller. So it was something that's going to fit there alongside his Weber and yet his flat top two. I know he does not want to get rid of that. Yeah. Don't get rid of the flat top. That thing has changed all of our lives. Yeah. Flat top where it's at. So tell him to get the tightest grill for two reasons. One, I'm trying to get the president to come on the show and talk to us. He's made here a Minnesota, which I think is a really cool thing. That's cool. Two, I want somebody else to have one so I can see what it looks like. Oh. So in person. I have never seen one in person. I just seen them online. So that is my suggestion. Well, his birthday is coming up. So let me go Google tightest grill and see how much this thing is going to cost me. Yeah. Well, everyone is gift. Do you even get one? Yeah. Yeah. That's it. She Googled it. Well, we're not brand specific, but I've talked to a few different people. I just in the last like two or three weeks about gas grills and they're like, it doesn't burn like it used to and blah, blah, blah, blah, blah, blah. Especially if your gas grill is not covered and like inside your garage all the time when

29:48it's not being like, my gas grill is neglected because I never use it anymore. Right. I literally drag it from where the wood pile is stacked. I don't even have a cover on anymore. I just drag it around. I bang it clean and then I do my poppers on it. Everything else gets smoked or gets flat top to charcoal. But regular maintenance on your gas grill is super important. Any gas burning apparatus because those tubes that the gas comes through and creates the flame, those get clogged up. They get at the more you use them, they create like a rust and shale and little bits that will fall down in there, which will restrict the flow. Spiders love to build little, little hideaways inside there. All that stuff restricts your gas flow. So cleaning those off with a wire brush once a mile or if you can physically take them out and knock them clean. The reason I brought up brands is because there are certain brands like Weber, where if you buy the Weber new and you register it, they replace, their warranty will cover things like that for the life of the grill. That's amazing. So you can just literally email the company and they'll send you the replacement parts.

30:49My favorite celebrity chef, we talk about a lot of this show, Alton Brown, replaces the burner tubes and the gas line and regulator on his gas grill every season. Wow. Just to keep it because part of the problem that people are into and not obviously your husband because he's got it down. But people struggle with sometimes with cooking and smoking because you don't have consistent heat. If you don't have consistent heat and consistent heat flow, if your heat's going up and down because you're not getting a good guess, you know, the flame, that makes a difference. You know, when you look in there and three your tubes are yellow and one's blue, you've got a problem. Right. You know, things aren't flowing correctly. So that can be regulator. It can be your hose. Sometimes it can be the valve on the tank, but 90% of the time it's going to be worn out pieces on the grill itself. So if you sometimes you can replace it and upgrade, I'm not going to say that to your husband because much like my golf buddy, he said, I need new clubs. I said, dude, you haven't re-grip the clubs you've had in 10 years. If you put new grips on, he goes, why, why try to interfere with me by a new golf

31:51club? Exactly. And as we said to Al, I think last week, you do need a new grill every year, actually, believe it. Well, he has replaced the, he calls them the innards of the grill. He's replaced them once or twice already, so it's time for a new grill. All right. Yeah. I mean, they do. They wear out. They get a lot of abuse. They get a lot of heat and heat fluctuations. So, yeah, now we're excited. You got to come back when he gets a new one and let us know what else. Or maybe I'll send him. Yeah. Yeah. Yeah. He would love to talk about this. He'll tell us the real price too. Yeah. Yeah, because sometimes I just don't want to know. Grill shops, guitar shops, gun shops, all the G hobbies. Usually, I have a sign by the register. It says, for an extra $5, we'll give you a receipt with the number you told your wife. Perfect. I love that. Can I turn the conversation quickly? Is something, only because Carrie is trying to, Carrie tries to lead me towards healthy path every day. We talk. All right. What's like your meat that you like to, what the meal prep with? What's something you like to do? You know what I mean? You do that way.

32:51Oh, I agree with you. Yeah. I'm going to be able to turn 180 degrees here. Yeah. Basically, MREs. Yeah. You're talking to Jake, right? Because I don't cook. Okay. But you still, my husband is the cook. What happened to stuff? Don't you? I do. Okay. So she's a patio princess. You want to talk me out of this just vegetables. Oh, honey. Oh, honey. No. Okay. So, yeah. We do meal prep. It's typically, you know, throw a bunch of, we'll buy some chicken tenderloins. You know, maybe get a dozen of those and then he will season them up three different types and we'll just throw those on the grill and then we always have those. So, you know, we can make a chicken salad, prep that or chicken wrap. So we do a lot of that. As far as prepping veggies, it's usually just leftovers, you know, with a, I like broccoli and I like cooked cauliflower. So I don't mind having that with a side of a, like a sauce of some sort, like sweet chili

33:52sauce right now I'm really into. So I just did my veggies and something that kind of masks a little bit of the flavor. It's not necessarily a plain veggie, but yeah, that's what I like to do. But we always, you know, you can't just throw like a couple of chicken breasts down for us when the kids are in the home. We got to throw down six of them so we have a couple of meals prepped. That's a huge meal. Always. Yep. The leftover prep where she'll take leftovers and put them into the little containers. In the bento boxes or whatever. As a meal ready to go. Yeah. And I like that because it'll be like a piece of steak and some potatoes and then a little bit of the whatever the vegetable might have been some asparagus and then I just reheat that and usually cut up the steak and then mix it all together with a little sauce or something. Yeah. You're still getting it. It's still fine. I think I like to mix all my food on one plate. So I will dump that, that, you know, all those three ingredients, whatever, those three items. I'll dump them in one plate and then honestly, like, I don't know, everybody is like, oh, I get a little bit of steak in that.

34:52So that's. Yeah. That's perfect. I know people that can't won't sit next to me when we go out to eat because I mix all my food together. Because you mix your food. Yeah. Yeah. That's true. I got a kid who's got that separate plate. He's got to have separate. He can't have any of that food touch him. But I say it tastes better when he can do that. Yeah. It all ends up the same, right? Yeah. What the heck's a salad bowl? That salad on one side of the plate, everything else on the other and eventually I'll just meet in the middle. There you go. I don't know what the salad is, but yeah, there you go. Try one with kale and cabbage. Throw your romaine lettuce on the grill. I've done my first job at a pizza ranch back home. We had a salad bar. I know there was chocolate pudding on there and there was a thing of club crackers that's at the top. He said like my brother in a pile of sunflower seeds on the side. There you go. I spent an hour one day at a salad bar looking for the beer and it was, hold on, wait, I can get it. Thank you. All right. We got to go. Carrie, thank you for coming in. It's always a pleasure. Yes, it is. Even we even talked a little vegetables. Hey, a little bit.

35:52I'm not so good. Not the whole time. Even if you don't go home and eat them, at least you learn a little bit of something. Here's the question. Is she bringing us around to vegetables or do we bring her off of vegetables? We bring her off vegetables. Yes. But I do. Remember here on our side. Here. All right. Carrie, thanks again. Remember, you can hear Carrie every morning on a Kato wake up with Mr. Stunner. That's right. 93-1 Kato hits. Not standing. Barbecue show is back. Right after this. Don't go away. You're listening to The Barbecue Show with Stunned and Jake. The flavor continues next. For photographic evidence of the barbecue food, like and follow The Barbecue Show on YouTube, Instagram and Facebook. Barbecue show with Stunned and Jake is back, wrapping it up for another weekend, wrapping it up for the month of February, Stunned. How crazy is that? End of the month already. It is crazy. We literally just began with my birthday, the beginning of that.

36:55How did that happen? I don't know. That's great. Would you 13? You measure everything by your birthday? Summer vacation? I'm just saying the month is began, whatever. Your birthday is an important day, Stunned. You should enjoy it. Yeah. We're going in the march like a lamb chop. I've been waiting to say that one the whole time. Wow. But you come out like a lion's main mushroom. I don't know. What is that? I don't know. See, Carrie's on the show a little bit, and now I'm thinking mushrooms. Yeah. Look at you. You know, she didn't talk about Portabella steak or Portabella mushroom steak. There are people that will do that, those big Portabella mushrooms and grill it like a steak. It's somebody who said, hey, this is a gross idea. What can we do? That's what they did for the record. Nobody's ever chomped into a mushroom steak and said, wow, that tastes like steak. Who is the old place Timberlodge? You remember the Timberlodge steak houses? Yes, I do remember them. They used to have an appetizer called Bears Paw. Bears Paw. And it was Portabella mushrooms with some other stuff on it. Oh, I remember the ass.

37:56Yeah. They were not bad. Yeah, I never got that. Yeah, they were. I remember looking at the menu and seeing it. Yeah, it's a Portabella mushroom. So it's not like a normal slimy mushroom, which is weird because I don't like normal mushrooms. I like slimy mushrooms out of a can. Or a Portabella is fine as well. If it's grilled and cooked, that's an affectionate talk. I like the vegetables when they're not at port. I don't know what they're bad. They're not at port. Yeah, I like they're out at sea or something. Yeah, I get what you're saying. Nobody got what you were saying. No, that's okay. It's okay. Anyway, if you kept saying Portabella, there's got to be a boat joke somewhere in here. Yeah, the bell of the ball. I've got nothing. Let's move on. The mail. No. I have no. All right. Let's go up. Move on then. Shall we? Let's go to the mail bag. It's good stuff. Yeah. There we go. Button bar. We're going to have to take the button bar away for me. It's going to get overused. Let's go to the mail bag. Ask the BBQ show at Gmail.

38:59That's correct, sir. Gmail. This email actually came in last week and it says, hey, BBQ show. Just wanted to send a quick note and say, I just heard your show for the first time in early February. Have you on the radio while in the garage has been fun. Looking forward to grilling this spring. Appreciate you guys keeping it fun. Marshall is glad to have you on. Chris and Marshall. So thank you. How about that? How about that? I like it. Well, thanks, Chris. He doesn't ask us any questions, but that's what we got this last week. It's a thank you for being on our new station there. So thank you for listening to Marshall and all the other great stations. We're on. Can I just say that based on my age, I'm an adult, yes, and I just, and I proved that I was an adult just now by filtering what I was going to say, I don't have anything to follow that with. Yeah. Well, there you. That's the joke, I guess. Like Meg Ryan in that movie. I have no response to that. What movie's that? I'm embarrassed to say Joe versus the volcano. What the movie's that? That's one of my top five favorite Tom Hanks movies. Tom Hanks plays like two or three characters.

40:00Meg Ryan plays three characters. It's Abe Bogota's in it. Come on, man. Hacking. Honestly, you don't know this movie. Let's just say that it didn't do well on Rotten Tomatoes, which apparently is a fruit not a vegetable. So there we go. There we go. We brought a full circle. Not a GMO one. Right. Correct. Next week on the barbecue show. By the way, thanks again, Chris, right? From us. Thank you, Chris. Seriously. Thank you. All joking aside, we do appreciate you guys reaching out anytime you want because we love to hear from you. This is the Facebook page, the Instagram, the TikTok, whatever you got. Next week, I'm in Florida. So we're going to do the barbecue show. Well, at least half of us will be live from Florida with above and beyond John. So I don't know. It could go off the rails completely. Not this show. Me just hear a test tone instead of the show next week. It's nothing happened at all. What's going on in Florida? Yeah. We're going to smoke some seafood and grill some stuff and have some fun and we'll talk about that and how it goes and what's happening. I'm sure we'll have the the grills fired up as we're doing the show.

41:00Yeah. I look forward to reporting back in. So yeah, it should be an absolute blast. So thank you to Carrie who came and joined us again. It's a trip three for her trip four trip four. Yeah. That's the vegetables for you. I forgot. I just wrote them right off completely forgot. And thanks as always for joining us. Don't forget to hit us up on the social media pages and our website or what am I trying email? There you go. We're going to show at gmail.com or the BBQ show BBQ show on Instagram, Facebook and TikTok. Now experiment and have fun. I'll fire that thing up. Thanks for listening to the barbecue show with stunt and Jake missed an episode. Get up anytime on your favorite podcast platform. Just search for the BBQ show until next time fire that thing up.