Voodoo Chicken Wings, Valentine’s Recipes and New Orleans Food – Season 3: Episode 3

welcome to Malcolm reads how to barbecuewrite a podcast where we talk aboutbarbecue share recipes and discuss allthings delicious and now here’s yourhost Malcolm and Rochelle Reid heywelcome back to the how to barbecue ridepodcast I’m your host Malcolm Reedjoined by my lovely wife Miss Southernshe’ll show you ready to do this I guessanother day but a dollar another dayanother dollarwhere’s your where’s your hearing paceyou can’t be able to hear me now I’m allfired up it’s time for vacation I’mexcited we’re gonna get this podcastgoing and get it out to the masses andwe’re what are we talking about todaywe’re gonna talk about those who dowings you know Mardi Gras is coming upyeah I like that idea when you told me[Music]well Katie that kind of runs the officehere for us is going down to Mardi Grasand that was I remember those days whenI was you know younger than 30 I don’tthink I could do my dear Mardi Gras nowis not so much going and party and it’sgoing to New Orleans eatin food what wewould do if we were good good you’re abender like full-blown Mardi Gras nojust I always mean we don’t I’ll tellyou my favorite day to go down there isa st. Patrick’s days always because thisbody got settled down and there’s calmdown a little bit yeah that’s what I’vealways heard you went pirate wait waitour week was also it really was I guessit was like celebration on John Lafitteor something like that famous piratesgot they got the black John defeatsblacksmith shop or something like thatit’s called Brees to hang out it’s stilldown there something with the oldestplaces in the quarter no electricityhardly embarrass all dem we thought tookyou there it’s a good little dog bar itis so do do we that’s first upand I’ll tell you what these wings didnot suck this might be one of the onlyvideos that I’ve shot where when we getthere taking pictures and I try it I’mlike shut put the camera down we gottaeat these away and there was nothingleft but a ball about well you got agood picture of it it was we’ve done itbefore but usually there’s other peopleinvolved yeah it was at 15 it was a 15pack of family wing so that was the 30piece you know and a good day anythingI’m good for 20 piece wings but Michaelman he surprised me he ate three or fourwhole wings I mean that’s a lot for himget ahead we’re going on vacation thisnext week the rain was here all week manit’s flooding rivers up there’s riverflood warnings everywhere I mean atleast we’re on hi gran we really gotworried about the flood but I like iscoming up I don’t think flood our housebut our backyards got a ton of water init but so the way there’s been crappyhere so we got our video in on Sundayand this recipe is super simple thehardest thing about it is making thatsauce I mean the key is that vortex onthat Weber now you get out the what thevortex says it’s goodlet’s talk about the vortex all it is islike this metal funnel yeah it’s so muchwater it’s watery old worn in yeah it’skind of okay now it looks like a schoolproject volcano y’all around it you knowbut the baking Sun in price like it foamup it’d be perfect for that and that’skind of what it is it makes a volcano inyour grill cuz you know you fill it upwith hot coals it sits in the center onyour fire back I’m your fire grate butyour cooking grate over it after youfill it with hot coals and it throws allthe heat up straight to the top of thegrill and for a dome-shaped grill orsomething circular like an egg the WeberI’m sure there’s all kinds of differentgrills I’ve never used it in anythingyeah there’s a there’s several differentkinds of girls that they say it works onthe more info on that go check out thevortex so a lot of people have askedcould you use it in a rectangularcharcoal gray like a PK I’m assuming youcould I’ve never done it but the P K’sgot it of dog shape where if you had oneI see the problem is the height of it Idon’t know if a small one would fit inthere yeah but something similar likethat would work and just cook it on theouter edge because all it’s doing iscreating an indirect zone and the waythe heat works is all that that heatfrom the charcoal is coming straight upto your grill and that’s throwing itdown the lid so you’re not getting a tonof heat from below the food its monthlycoming down on top of it and it’s movingpretty fast it’s moving with yourexhaust wide open and your top wide openand I always put a little piece of wooddirectly over it so it gives me somesmoke flavor and it cooks I mean if Ihad to guess the guys never checked thegreat tip on it pegs my weber dial tempout because it’s on the lid it’s like itpicked it out about 550 real fast notall the way but in order to get reallyhigher than 550 600 I didn’t includethis in the video but I got a cool shotof you put the Weber lid on and just thetemp gauge just went you know that heatsright there on it if I had to guessgreat tip to cook wings and whole ingsin an hour to get them crispy at 190degrees that great tip was probablypushing 400 degrees that’s about me likefive I’m cooking oven I wanted to cookwings it’d be one hour by 14 degrees andthey should get crispy you know partywings to you but they party means mightcook a little faster so 45 have cookedwings like small ones on that vortex in35 minutes it just depends though seeit’s cooler outside that day the windwas blowing and I was in it a lot morefor taking pictures and the lid was offmore because even though in the video itlooks like we’re you know hurry up andchecking stuff and getting it back goingsometimes that takes five minutes foryou to get the pictures you want so itkind of cools down so the photographyand then filming on that’s a littledifferent than it would be like but Iwould I wouldstart checking them at that 45 minutemark with the thermapen so what I did Itook these whole wings and I took themout of the pack and I dried I’m reallygood with paper towel and actually letthem sit out a little bit too to air drybefore every season book and I didn’tput anything on them to help theseasoning stick I just coated thempretty good not super heavy but I wantedseasoning on all sides and I used myCajun seasoning the King crawl you coulduse any kind of seasoning you wanted ifyou want to stay in this Cajun flavorsfor these voodoo wings I would justwatch the salt content yeah yeah saucerears or something like that it’s supersalty it’s gonna blow it away so I meanit’s gonna be too salty yeah so you knowyou want some of this counterbalance hasthose Cajun tones and what I mean byCajun tones is it’s got some Cayenne init for some heat it’s got salt peppergarlicit’s got time it’s got a rake it’s gotthese herbs that come and go so to meCajun seasoning it’s kind of like aspicy Frick seasoning you know the thethe herbs that prevents the you just gotthe rosemary and the thyme and all thatthat’s kind of its kind of that’s wherethe front of the Cajuns get theirseasonings from it’s French cooking theyjust put their spicy spicy peppery blenddon’t talk I mean that’s kind of myobservation yeah that’s what it isthat’s where the roots come from so thatgoes on the wings first I fired up atthe chimney of charcoal I use real royaloak briquettes a couple of thosetumbleweeds those are great for startingfires and I got the coals hot it tookabout 15 20 minutes for them that’sperfect time for the chicken they sentthey’re in the seasoning dumped it inthe in the vortex and the Weber openedall the vents but the great old placebut my piece of peach wood right on topmy peach I just thought peach work withthe fruity flavors I want to gosomething a fruit family because I knowthis was never you have a sweetie sweetsauce you know and I just happened tohave some peach wood that Jimmy gave mesmoker would calm that’s a great placefor ya it’s a great place for it and soif you noticed in the video that wouldactually doesn’t burner I’m it settingover that vortex but it doesn’t it nevercomes in contact with the flame so itjust smokes and it pretty much turned itinto a piece of peach chalkyeah and it put off some good flavor youcould taste it it had a gave it a denotesome smoky notes and he had a little thepenis from it peach is one of those thatyou can’t go overboard to me I’m toomuch peach it gets better and so it wasbut it was subtle it was subtle one asmoke flavor the wings I flipped onabout 30 minutes in because I want themto kind of cook even and they you canlook you can tell what I flip them theywork they are getting cooked on thebottom just not as high rate as they areon top you want to make sure whateveryou’re cooking with that vortex setupthat you got it on the outside of thegrill yeah because the closer you get toit the closer it’s gonna burn up sothat’s how it kind of works that heatradiates down the dome now one thing Ialso do is rotate that lid because on aWeber the exhaust is kind of off to oneside of the handle and so that’s wherethe heats really want to get out becausethat’s where it’s open so if you leaveit in that same place everything that’scooking on that part of the grate isgoing to cook faster so by rotating itthroughout the cook just figure out ifyour cooks going to take about an houryou’ll get three good turns on therethat way the heats kind of rollingaround yeah and so that’s what I didcheck it 15 minutes yeah oh yeah butwith an egg you don’t have that optionbut your heats all coming straight to itand I need to play with the vortex inthe egg so so I can talk more on itbecause I really don’t know yeah I’veonly used it on that Webber that’s theonly one I’ve used it other than when wedid a class I used it on a bigger onewe’ll talk about that yeah so you makesmile go ahead while the wings werecooking I would have made that voodoosauce you make some really good saucesand this one was really good youprobably it’s almost like you made a rumcaramel and then added a bunch of itwhen I started thinking about Voodoosauce because I just come up with thisidea there’s some pretty wings you knowworking the recipe out of my head firstand so I was thinking I’ve done you knowJack Daniels closes and I always youknow usually start with some butter andsugar and so I was going the same thingbut I was thinking through the secondROM you know it’s kind of got thatCaribbean vibe thatNew Orleans thing going down therebecause they have a lot of their stufffrom yeah Rob influenced hurricanedrinks no that’s I went with it so Ijust said I’ll just get some good darkrum that’s kind of that voodoo vibe andI put a shot so I started out with alittle bit of onion a little bit ofgarlic stick of butter kind of let thebutter brown a little bit as the youknow thought I let the butter meltcompletely and they kind of got thebubbly and try to cook the foam off ofit it’s going to get to that stage whereit’s clarified and if you keep goingit’s gonna Brown so that’s what I threwmy onions and garlic in and just letthem go just a minute or two yeah it’spretty fun as far as you can but it alsogave it that texture they did a sauceand I like that yeah that’s very patientto me yeah yeah for sure and then I puta good pinch of crushed red pepper inthere and a shot of rum and the brownsugar and that’s what made the kind ofit was almost like a butter caramel yeahso but but I had to get it up hot enoughI had to keep it hot enough in bubblingto cook that alcohol the rum off yeahbut what’s left is the spiciness of therum and you get all those natural notesfrom it and it really does take homelike I’m vanilla taste and it was thatwas awesome and so then I just startedto heat all the way to lobe added meabout half a bottle of hot sauce cuznormally with a wing sauce I’d go onestick of butter one take a hot sauce youknow equal parts small bottle hot sauceone stick of butter yeah I said it halfis the half a bottle of hot sauce andkick the other liquid up with my vinegarsauce because it’s got spice it’s gotsome sweetness to it and it’s got youknow it’s a more crushed red pepper thanblack pepper the seasonings it’s in thevinegar sauce and the vinegar just goesit kind of tied the sweetness thebutteriness all those notes together andit made a beautiful sauce I’ve had apretty red color and once those wingsgot done I just tossed a minute I meanit was simple so what do you think aboutthe ranch dipping sauce well okay let’sgo back to the sauce if you were if youdidn’t have the killer hogs vinegarsauce what would you substitute for thatum you know I probably would I probablywould have used like I would just mademe up a quick vinegar sauce or used abarbecue sauce or somethingyeah if I didn’t have that to use but Imean what about like a captain Rodney’syou could use it it’s comfy an awfulsweet Robby Rodney’s does have somevinegar in it and so I you know thatwould be a bad idealike the book the book and glaze or evenyou could go to the peach route on thatthat’d be pretty good you know I thinkwhat would be really kind of Louisianaissues that the card what they have thatmight be pretty good in there to givehim some different notes maybe somevinegar and yeah yeah some cider vinegarand that kind of make you a little saucethere and I have to play with that Imean I think I can make it work for sureyeah that could mimic that or you couldjust add some more hot sauce I mean ifyou think about it hot sauce is mainlypeppers add vinegar yeah so it’s kind ofit is a vinegar sauce really yeahanything like that work I would I wouldprobably start with I was gonna do thatI would use the whole bottle of hotsauce for my liquid and then how to addit like a quarter cup of something sweetto give it that whether it’s pepperjelly or Captain Rodney’s glaze or anykind of glaze like that one watermelonto get it all to mesh together but thatwould be good yeah they weren’t as spicyas I expected to be it’s not hot itwasn’t those like they weren’t body downI could the heat I knew that you hadMichael yeah through me I want to add away war crushed red pepper if you tellme this is a voodoo sauce I’d be likeyeah that sauce would be good on oneother stuff that mean somebody could frya gator and put on it you could do ashrimp fried shrimp and you could do allkinds of stuff with ittwo really good sauce heck oh I betterbe good on ribs I made a better would mytribes that post a picture of it in achair with no but it made about you canI made a pinus all that recipe made apint and I probably use 3/4 of it yeahtoss it a pack of wings and you couldincrease the heat yeah easyyou can always up and down the heat toyour taste and we want it hotter do youwant it hotter so you know skip my hotsauce and I have one that’s super hotyeah that would be a good way to get ityou knowreally kick it up get a superhot I likeit spicy but I don’t want to hurt youspicy I really that’s not I like to doyou open you up a little bit but notpainful yeah in the King crawlsnighttime it’s got some heat but it’snot hot yeah the hot sauce is a hotsauce but it’s not hot all the stuffthat I do that’s hot is more of an eathot not a chilly head hot it’s not yetto hit your nasal cavities and make yousweat I was running all that cuz that’snot what I enjoy i made these four soyeah when we talked about the video wecall it the Vudu rates we just kind ofmixed it up yeah there’s Cajun ranchkinda that was something that I said weneed a ranch service but if they’regonna leaguesI hate bottle ranch like when you buy iton the shelf at the store especially forwings yeahhold my wing to stand up in my ranchdifferent sauce you Donna may not runall over the I don’t want to be runningdown my arm the sauce on the wings messyenough yeah all over the place so Ipretty much every time we do wings I’llmake a homemade ranch and it’s just aranch packet cup of mayonnaise blueplate you gotta get the Louisiana blueplay hot sponsor Bob cuz we like I wouldbe more than willing to personal sectioneither one actually looked theirproblems so sour cream Mayothere’s a sour cream matter to thetypical Daisy that your preferred sorryBrad I’ve never used a different brandbut the charge got a good one I woulduse a Turner but the cheaper likeStaubertend to be more watery yeah so I stayaway from the cheaper store brands andin sour cream but we mix that up andthen you added a few other things toturn it into kind of a voodoo Cajun yeahhot sauce and king crab in crawl theywouldn’t know what more I mean do we addany lemon or anything to it a little bitof it was just the hot side the recipeup there I wrote it down as we mixed itup right through the counter yeah likethis first time I ever made that butit’s good you just like alright how muchtaste that’s it it’s not exactly what itneedswe just took a regular ranch dippingsauce and kicked it up yeah you can dothat you can change that otherwise yeahlike a barbecue ranch yeah sodifferently man cook two family packsand keep that weber going if anybodyelse wanted some he’s got to keep goingnow the one thing that I have learnedwith cooking on that vortex an alertnessalert at our last class we did lastweekend in grilling class where we didwings you have to really watch crowdingit because you need the airflow so youcan’t just pile you can’t pack it astight as you want with beat four itrestricts the air flow slows down thecooking because it needs that air tocook it and so that’s you know you if Idid two packs of wings I’d have to dotwo cooks there’s no you can’t reallydoubt that great the 22 inch one withthat small vortex 15 wings is about thebig probably could have got 16 butthat’s about as bitty weight we knowtheir job so you’re looking at what so32 pieces of flight syndromeyeah probably which is a meal for afamily yeah but you don’t want to packthem I’ve seen pictures of peoplepacking them so ty that’s not gonna workas well yeah you want to give make surethere’s ample space around everythingfor air to flow on the class lastweekend that was a huge Weber so BrianWessonson of a bitch so the butcher of mr.barbecue yeah he come and helped us outkind of helped us run the grills whilewe were doing demos and stuff and gether food ready for samples and hebrought his I think actually he lentmore hey that’s the one marksman doinghe’s out so I don’t know if they aresignificant have it it was originallyBrian screw thanks but so Brian he hewas a 26 inch whoever kettle which isbigger than what I had and I brought my22 inch and I had to cook 96 wingsoh you know so we were yeah so itwas 96 piecesyeah hundred yeah right no it was rightyeah yeah yeah you’re right you’re right96 pieces individual pieces that’s whatit was because everybody got to we had40 42 people yesso each you cook 96 96 and I did allmine on the Webber’s with the vortex isthe 26 when they had the 22 we put alarge vortex in the 26 inch grill whoattacked it yeah and then we packed outmy Webber and I was thinking you knowwe’re gonna cook these or 45 minutes toan hour well what the air restrictedlike it was it ended up taking waylonger we independent spread about itlet some air flow let me they got donewe got it there we but it was like youdidn’t I was talking I was doing I was Iwas just like yeah I got we got a moanthey’re gonna cook I need him here y’allbring him to me and we’ll serve him showyou how to do what we normally do butwhat you didn’t see those ways were waybehind ya we changed our plan becauseMark had his wings so the deal was Markdid one version of a wing a grilled wingand you did one version of a grilledwing and y’all kind of were showing howyou could do the both girls yeah whatwas a vortex yeah and marks wings gotdone and the plane was to put two wingsof marks two wings of yours ranch andcelery in one boat and that’s whateverybody got marks got done when theywere supposed to know by them werehacked I needed one if I’d have one moreWeber grill there with him spread out alittle more though yeah but it was youknow just know if you’re gonna cook ahundred wingsDumon batches don’t you do you be betteroff doing batches we made it workwas my wing didn’t yeah yeah marks wingwas good they cooked him on the grill apellet grill he’s got this recipe he’sbeen doingit’s a parmesan crusted weed and itreally does I’ve got to do them I haveto I haven’t cooked with home not and Itried wood and I was surprised like heuses his seasoning I think it’s thegrind mixed in some just regularstore-bought Parmesan shakey cheese likeyou putting on some videos nothing yeahstore-brand yeah not even sure it’sreally Parmesan cheese is part treemarkers but that’s what he makes hiswith it and he coached the wings firstwith like an AP and lets them sit kindof dry Brian and then but the brightbefore he puts them on the grill hemixes a rub with that parmesan in theshaker and shakes it on those wings andgets a good coating almost like you’regonna bread them and then puts it on thepellet grill but about three hundred Ithink three yeah three hundred degrees Ithink so he had said I don’t think it’s325 and it took about an hour he’d flipthem but man it puts a crust on thosewings like they were fried almost and Iwas I was shocked because I thought Igot them really crispy by doing thecornstarch on the vortex and I you knowit kind of duplicated a air friedwaiting if you will the vortex the butthe gorilla on those parmesan rings wasfantastic and we didn’t even he didn’teven sauce them that was it so you couldplay around with that kind of stylingand kind of really come alive you Ithink we’re gonna toss his in the saucethat I made because I did like a sweetheat were so good I mean this house wasgood too bad yeah marks wings arethey’re salty and simple and good andyeah once I did we were really good nowthe sweet hey that sweet heat sauce wasawesomeyeah and so I took so I did my way itwas easy I Drive brought them with APsame thing as mark did that I hit itwith a little hot rub for some spice butnot much as mainly for color and I liketo get all my flavor in the sauce whenI’m doing a week instead of trying toget it on the wing and when we get thebasics with a little color on it that’sgonna come throughbut then the sauce is where it’s gonnareally pop so we tossed by I took abottle of my regular sauce and mixed itwith a bottle of my vinegar sauce andthen also added some honey and then Itook one stick of butterone bottle of hot sauce melted that gotit really hot poured that over in thetwo barbecue sauces and the honey andthen but an extra bump a cayenne pepperin there just to give it some spice andit was a sweet heat wing and that wasactually a recipe that we used to usefor chicken thighs that we used to winwith and I mean we’ve done really goodwith it but I’ve kind of got away fromas I thought it was almost too windyyeah it has that Buffalo element mixedwith the vinegar the regular barbecuesauce and it’s got this one it’s reallygood it is a sweet heat sauce so highlysuggest that I just went bottle bottlequarter cup of honey good dash ofcayenne a little bottle of hot sauce onestick of butter that’s all that is it’san excellent excellent your wings nevergot real crispy well those booty wingsweren’t going up against those otherways fast now mark parmesan crustedwings are fantastic y’all need to trythat recipe you can go to swab well Iwas gonna say he has a video a YouTubevideo yeah on his ass wildlife page onYouTubeit’s my life BB q yeah he has a videoall about that but I looked out you knowwe we did an appetizer and we set up inthe trailer and you know we were doingthe boats in the trailer and I look outand bronze cooking Reba’s and then he’strying to handle you know grilling we’rein there just talking and demo andseasons and stuff a joke and having agood timehe didn’t know he’s good time he gotreal quick worry about the repos youknow he didn’t want to overcook themyeah yeah no they were perfect order ohman the rib eyes River and the trap tipsthat I had shout out to Kevin at thebutcher shop for sponsoring us on theclass on those he sent usa whole beef ribeye lon you know lointhe whole and we cut them up and twofinger steaks I think we got 12 steaksout of that one because they were niceeye steaks and man they were marbling onthem and they were just it was a primeit was a prime rib eye so it had themarbling you want and we got to explainkind of going across it where the steakscome off the rib Boyd you know how thecloser the Chucky and it’s got the threeyou know the trial muscles going andkind of tapers out to the loin the Lordgets bigger as it goes back down the theribeye so that’s how you end up with thesmaller spinalis on that end of steaksand all that good stuff yeah and then wedid try to and I mean the rib eyes webrought everybody outside you know Marccooked one on the phone the grill wewere kind of showing how as a grillingclass so we had a couple Webber’s at aPK we had a Napoleon super Jimmy hadthat at Memphis barbecue spa super nicelike looks like a fancy propane grill itwas but it was all charcoal you knowit’s got trays in the bottom and that’swhere you dump your coals don’t have alittle really way to regulate the airshe’s got one little damper on it andthat’s hot we fired it up with twochambers of coals a little bit unlitthey weren’t the thousand degrees westarted that morning kind of burn it offand got it toned downyeah they were good he got a great cookon them they looked awesomedo they have a compound butter to put ontop there’s a shot of that on histogramyou can see the rib eyes on the grillwith the butter on they look really goodwe cut him up everybody got a few stripsof Reba and some mushrooms and I wentout there when he cooked the troutthere’s normally you know I do try tipsI like to sear them and then get themoff to the side and kind of break themup slow that way I don’t know if that’swhat they did he do they start onepellet real color of our cereal yeah hebrought him up slow and then seared himat things yeah yeah and that’s a funthat’s fun technique to you wellespecially for a class like that becausewe could bring in trouble yeah and thenright before it’s time to serve on theywereBonnie yeah there were some they wereprobably it was primetri-tips our own they were a little onthe small side they’re like two poundswhat the end but man when he the cookwas perfect Donnell was I like thoserare and when they come actually thatwas the one thing that I tried I triedthe rib buddy I really wouldn’t you knowthat early in the day I totally startthat close one yeah I didn’t eat many ofthe wings but by the time the robotscome out I had to try one of those inthe tri-tip it was like it’s almostdinnertime so Coleso talk about everybody wanted to knowthe recipes to the appetizer researchand that’s the one that we’ve beentalking about for a few weeks it’s justa rich cracker a scoop of Palmettocheese a slice of submit to Palmettotomato and then Cajun smoked sausage theoriginal we cook and just you knowslices and then you top that with aspicy garlic pickle it’s the easiestappetizer barbecue but man it’sdelicious and then then we paired wingsgot the homemade ranch yeah um with somecarrot celery and carrots the mushroomsthat’s what the rib eye yesso a skewered like you got three or fourwhat would you call them steakhousemushrooms this have you’ve had like awhite button mushroom I started withyou’ll never guess lots of butter garlicwashed our red wine pusher pusher redwine and then a little bit you can Ihave before I kind of get in I reallydon’t have a recipe I just kind ofstarted adding and dumping you know Ijust saw him on garlic I know you had itsmelling the whole trail it was likepeople kept walking by like what doy’all cook it in there and so we broughtout this big roaster like think of theslow cooker yeah think of a slow cookeron steroids it’s a big trough lookingroaster you guys got the bow on it youcould- what if I says forget that but I usegrande for the seasoning yeah swinelaughs grind okay cuz it has someparsley in it and some savory notes soyou season it up with that yeah just putyour how much – just put some sticks ofbutter in there dumped all them I’mdoing it just at home I’m gonna do maybea half a stick of butter a couple youknow mince garlic couple tablespoonswe’re sure yeah red wine yeah just acouple good splash it might be a coupletablespoons of red wine and a quarterokay well shower and then just letwhatever do sit there though alcoholcook off and we’re all facing them withAP or any type of you know just salt andpepper whatever you want yeah they’refantastic the one thing that like peoplewanted that recipe so that was what wesent out the one thing I should know Isent it out it doesn’t reduce in acrock-potyou cannot reduce well a sauce well in acrock pot you need that assault-type amyeah order surface area but it workedand it was delicious the sauce justdidn’t thicken up the way I wanted yeahyeah like I liked it you know who’s gotsome of the best ones of thoserestaurant become a steak house and itwas a lot it was real similar to thatthere’s a simple mushrooms cooked andbutter yeah king wrong with it and thenwe did the cilantro lime slaw thetri-tip and that was a really goodcoleslaw yeah it was it was different ithad a more of a sour creamy base than amayonnaise e-base juicy babyyeah a little but I’m sour cream and youknow cilantro lime seasonings whatseasonings did you put in it grandegringo oh yeah yeah an AP those wereyour recipe you could have fresh dicedjalapeno and poblano anyway yeah so thatwas a class I went great um thanks toMemphis barbecue supplies yes theyhosted that class for ussmoker wood gave some wood for everybodyRoyal Oak donated a box of tumbleweedsfor everybody so you got to take homeboss W gorilla grills gave some cozy sogoody bag yeah we had recipe cards foreverything all stuff we use how did itgo up frontcuz all I know is what oh great you wentreally good there’s a good class a lotof good questions you know but theyalways seem to go fast it was threehours yeah we have another one coming upthis weekend down at grills inMississippi and it’s gonna be backyardbarbecue skills I think it’s over youknowthis weekend’s Valentine’s Day weekendyeah yes hey mom we’re going to JamaicaI’m taking my Valentine to JamaicaI don’t expect no flowers tomorrow orchocolates you got to wait well we doholiday is a little different than mostpeople holidays I like things it’susually what you to do holidays we doour holidays different well Mother’s Dayis load-in from ipsa Mayyeah Father’s Day is always a barbecueso our anniversaries there inchampionship season we’re usuallycooking on our anniversary hybridizedfoot plant and food plotholidays so let’s talk about Valentine’sDay cooking real quick okay go spendsome money to store first you need to gobuy a box of chocolates and flowers andcards but then now to me the perfectthing to do for Valentine’s Day is stayhome yeah and you know my kids goupstairs or wherever you guys send themoff just give you set up a littleprivate dinner for you and your lovethat’s what we do I mean you know I’vedone that and I usually do I go and getsome nice fillets I usually do somemushrooms and some asparagus in the ovenshrimp cocktail that’s easy to do toolike candles I get a water pitcher outfill it up water instead of water glassand a wine glasslots of wine lots of wine list of onebig Magnummaybe tell you you know how you feelthat’s here last year we did do that nowdude I don’t think I don’t really dodesserts yet well do you come brulee butI still haven’t done it by dessert oranything I think I may I got somecheesecake yeah from my City Hallcheesecake but typically I’ll do a filetor we’ll split a big ribeye or somethinglike that or even though they’ve doneFlatiron it doesn’t have to be expensiveand it doesn’t have to be fancy but thisis all stuff you probably have at homehe just dim the lights a lot a couple ofthem little whatever candles you gotaround and cook you some nice steaks andusually I’ve done a baked potato beforeand you know last year I look back at mypictures when I scooped out the littletook the little melon baller and scoopedout the butter and made little butterballs and put them back in the fridgered and got him hard and had them sentout there for you a little play yeah youhad like a cheese and the chives and thebutter and the sour cream in theselittle cups like a steak house butthat’s I mean to me a state dinner fortwo is probably about that’s my go-tofor a romantic dinner there’sValentine’s or I’m just trying to kissup yeah I’m gonna study with some otheroptions to make crab legs or a grilledshrimp or a grilled fish yeah yeah to mewhat I don’t do a lot of fish in thewintertime so I don’t really do it forValentine’s you know if I don’t cookfish it’s gonna be some time cooking youdo steakhouse chops yes they cashed outso big going though I’ll tell you whatreally would be good those little porktenderloins you could you could seasonthose up and then start them off like areverse sear break them up and then searthem off and then come into a little bitaliens and pair them with a littlereduction while hundred notions saucewith some roasted vegetables but steakis where it’s at first if you got awoman like Steve you don’t have a womanlike steaks get rid of what you got gofind you a steak woman that’s my bestadvice for that you know she’s avegetarian oh no what you gonna dogood I guess you can look at it asthere’s more meat for you but must Ilook down their nose at you if you’reeating something good and bloody ifyou’re had somebody look at you funnyfor eating red meat oh yeah have youtreated away me and know that we were itlook at you you poor nurtured person ifit goes down to Apokolips I’m gonna lastlonger eat for the pocket what’s therestaurant where they cut the maid offthe they bring it around on sticks andcut it off Texas de Brazil we’re atTexas de Brazil one Tom and someone cutand they said we got lamb it’s rare andI said ooh I’ll take it and they cut itoff and it was pretty rare and everybodyheard the people that were we were withkind of looked it was like that looksreally rare and like had that look ofdisgust on their face I just it wasexcellentyeah probably enjoyed it even more notgonna let you shame me freedom I readyou do you so New Orleans Mardi Grasyeah so that’s what we’re gonna talkabout this week and I don’t know a greatdeal about Mardi Gras itself I just knowit’s an excuse to party in it that’s allyou needs an excuse and in Louisiana allright no it’s kind of a state it’s notjust the parades down in New Orleans Imean all the little towns andcommunities do their own version ofcelebrating while you’re off yeahgrowing up pretty close to New Orleanswe were within three hours or less ofNew Orleans the rule was you don’t go toNew Orleans during Mardi Gras you eithergo the week after the wait before youknow you you you go at a different timeor you go to any of the other townssurrounding it because all the craziesdescend down Chris it’s not fun it getsso crowdedmy brother and whalen and Vaughn asister of all they used to go to MardiGras all the time they loved it theywent to the parades they had the routeso bring back you know totes full ofbeads and they would always get thecoconuts that you know some of theparade you’re famous for handing outcoconuts and it’s a rarity if you getone of those that’s like one of the bigpass outs that people try to get reallythey would take fish in their summer whythen come back yeah we almost fight Vonsfighting people because they get thisbig fish and that’s kitchen style I getserious down there I mean why go my ideagoing to the New Orleans is to get downthere for the food now I like to partakein beverages just like good southern manbut not as much as I used to because I’molder and now so I kind of tracked downthere when I go to New Orleans it’s moreto go for the food for you know to seestuff not to party yeah I mean we stillhave a few drinks but they’re differentyeah yeah you do it in a morecomfortable environment that’s right notjust you don’t have the big I’m notthrowing about babies to Cebu saying abunch in my time so what’s your favoriteplace to eat let’s say my trip to NewOrleans starts going down i-55 southfrom Fernando usually the first stop isthe Lexington exit in Mississippi beforeit’s probably a little over halfway toJackson Mississippi and they’ve got agas station that’s good you know pitstop you need to use the restroom getsome fuel whatever they got a southernpride smoker in there right there behindthe counterand they do barbecue right there thisgas station she can play the smokedchicken wings and I always get somesmoked chicken wings when I go therethat’s usually the first time at markLambert turned me on to that place wewere going we were going to New Orleansgot a hog for calls one year and he’slike man you were stopped at Lexington Isaid no he said all you got check thisplace out and it’s just a gas stationyeah it’s nothing fancy you know normalgas station they got a southern prideright there through the wall so it’slike the counters here with their hotbox on their food turn around thecookers right there and it smellsfantastic and they’re fed that breakfastthe breakfast is good yeah we got theirbreakfast last time we were headingwhere we going out to the shed the shedyeah well that’s my first stopit’s probably what two hours from homewhen you order their chicken wing spoketo your knees yeah I gotta get a sack upget like three wins in a row like thatcome aside the only problem that iswings driving down the road now[Laughter]so the next stop usually now dependingif we got time to kill you might hitwater bar not the one that’s like OhCounty Line Road the one that sold downwas at State Street or High Street yeahyeah the thing is High Street thing I’mnot positive I think that’s what it isso it’s right like going to the Capitolget off there get your water burger yeahbear with me this is the beginning thateatin tree of going to New Orleans thenyou get back on the road about two and ahalf more hours you pull off a kit woodand that soon as you cross the stateline like you’re getting into Louisianacan’t wait the first exit you knowwhat’s special about Kentwood besidesthe Chevron tell you about it’s a homeof Briggs yeah that’s our claim to fameyeahso you pull off a Kentwood there’s thisold Chevron but half of it is bingoparlor bingo parlor underground casino Ithink I always game of machines I’m notsure they’re legal but there’s people inthere playing them and like you got togo over to that side to go to thebathroom but you come by the other sideand it’s run by these Asian people andit’s like they’re cooking Cajun so it’skind of occasion but they’ve got manthey’ve got some of the best crawfishbooty ya know it’s right there they doboudin balls and they do these tempurafried shrimp and it’s not it’s like aCajun front it’s like Cajun seasoningbut it’s like tempura batter so they’relight crispy fried perfectly just that’sthe first place that going down that waythat you can stop me actually get someshrimp tastes likes got some iodine toit you know it’s not that no flavorthey’re fantastic they got all kinds ofother stuffAsian stuff in the pair yeah but gottahit that get one then that takes you ondown across the you know to go over thelake and all that coming into NewOrleans and crazy right on in that’s howI go to New Orleans so what do you dowhen you get there my favorite my firststop I always like to get tapes – ohthat’s you know what I wrote that on mylist goes chef Isaac it tubes if you’venever been to tape some eatery it is alittle restaurant in a neighborhood toldby chef Isaac is why yeah he’s awesomeawesome chef and he does probably thebest chicken sandwich I’ve ever a goodyeah yes going with somebody and thenwell somebody ordered a chicken sandwichsomebody get the burger split them andthen that way you get best of bothworlds it’s fantastic but he also does acharcuterie board and that you know thatmight be the first place I actually hada real Shaqiri like a house yeahhouse-made work where he was making theterrines of the pork and he had likesheeps tongue that he had pickled somekind of way and it had boudin balls butit’s different yeah blood sausage I meanfantastic stuff yeah but it’s all stuffthat he’s made oh RIANZ the Riyadh’s ishow you say it it’s kind of like thinkof best pork belly bar tins that you’vehad it down even more in this stickysweet sauce and it’s just it’s usuallycuts a pork belly but something likethat it’s cutting little smaller cubesand what we do the belly bar hands arethe pork belly burn hands but yeah whenthey cook them down that’s really reallythat’s probably the inspiration behindthe pork belly burn hands is therethat’s what the technical culinary termwhich I would use I get to tell yousaying I’m notbut chef Isaac doesn’t phenomenal yeah Iwouldhe’s always got different even haddinner there no it’s always beenlaunched because we easily go there it’sa great lunch spot it’s not crowded comeout talk to you he’s got two locationsnow in New Orleans gotta get somebeignets yeah two places usually what’sthose the Crescent City went out by thepark yeah really right across the streetfrom the Lauren but not doom on thatyou’re talking about this down no it’sat City Park I’m talking about firstCrescent City Benny’sthere okay they’re good I mean it’s adonut it’s a New Orleans style don’t Iknowso I’ve talked about the best chickensandwichOh is your best favorite place to gograb po-boy yeah that’s a tough onebecause there’s two kinds of po boys Ilike I like the beef or the taper of thebeef debris po-boy which is not like atraditional people think of it yeah Iwon’t do a take-home talk about that mysecond and this one’s not a traditionalpole either it’s at Bourbon house andit’s a barbecue shrimp po-boy and theytake that really good fresh was it a lotof hammers bread and they instead ofcutting it like you would a sandwichthey kind of hollow it out from one theend and they stuff it full of barbecueshrimp and barbeque shrimps like theCajun immersion barbecue share whereit’s shrimp cooked in this butteryWorcestershire a spicy sauce it kind ofis yeah the sauce is as good as theshrimp yeah but they stuffed that downand that loaf of bread and so they don’tcut a barbecue fight no no no Slutterywashes are they spicy yeah I don’t wantto call it barbecue shrimp or like abutter cooked and butter yeah reallysautee it’s a lot of sauce but that’s inthere and as you eat it you eat it fromthe top they feel it you knowcut it in half or anything and it is sogood that’s I mean there’s a lot ofgreat public places but that’s those aremy favorite to the Durban house is oneof my favorite restaurants down thereyeah oh yeah no I’ve got that on my listEmeril’s is good I had the best but ifyou haven’t lived until you go toBourbon house and get the LeGrandeplateau if you like seafood it’s justlike fresh seafood tower that’s what itis a seafood towerit’s got oysters shrimp lobster crabthere’s different little salads freshseafood salads on it I mean it’s justpandemonium I love it we got it lasttime and Michael would just happen to bewith us and he was not impressed becauseall excited about like you you told himhow good it was and then he was likeit’s not kids it’s not his stuff I can’twe got to try some bourbon that we’venever tried before there was a bottlebecause they have this huge displayapartment there was a bottle of bourbonthat I really wanted it was some kind ofBoss Hogg Barbarino Oh that’d be so goodto get Malcolm for Christmas and Ilooked it up as like a $600 bottle foryou that my favorite meal what wasprobably the Emeril’s yeah I’ve got thechef’s we got these we got to set theback of the chef’s table inside thekitchen they had like this little cornerset off that was an experience of mylifetimeand chef slider was he’s actually and hewas the head chef there every once wewere there I’ve ate there a couple timesone time cuz he still the head chefthere I don’t I don’t think he’s doingthat anymore but he uh he’s a world oranythingI don’t have any course as it was fourso it was probably five or six isamazing it was amazing but the one thatstood out the most to be that I stillremembers I’ve never seen anybody bringa pot of crawfish out they brought outthis big chopping board you know thinkof two of the boards that I haveI did my cooking though you know at demofour videos they’ve brought up to threeof those and a pot of crawfish anddumped it out right there in the kitchenand then he brought out all these friedredfish and made this arrangement infront of us but it looked like thesefish where they were fried now whole andit looked like they were jumping in andout of that crawfish and it was justlike they just went at it ten of us itwas it was that was the best meal I everhad my life it was an experience andthen we had steak and we had all kindsof other stuff that was just one courseyeah the fried chicken there oh manfried chicken New Orleans fried chickenamazing if you ever get a chance to eatit and also you need to what’s the otherrestaurant we went to as me Univ on heyMichael what’s the oyster house that wego – that’s really good Felix’s ah rightyeah Drago’s is the one I like that’snot even it’s like outside of NewOrleans a little bit there’s one theremaybe one downtown but the one I likeoutside a little bit and they do thebest char grilled oysters and there’sactually think there’s one in JacksonMississippi now yeah I think it’s likeright there by the honeymoon hotel westayed in almost at the Hilton but it’sdragged out it’s a really good oysterhouse and they do fire chargrilledoysters I mean they are so good feellike sorry I mean that’s what I like youknow New Orleans didn’t you know theyhave barbecue there’s not really a bigbarbecue tail but a lot of the stuffthat is grilled so you can get the fishgrilled any kind of way char grilledoysters one of the other favorite placesagain I think I’ve talked about this onpodcast before starred in and they hadthese grilled it was like quailthose’ll quail that we got so amazingand then they did a curried goats neckand that was that’s something that Iwould never order but I try to tear onrecommendationand it was phenomenal I mean it was likesome of the most succulent meat youcould ever eat cook down in this currysauce I’m not a huge curry fan but itwasn’t like it was it was nasty youthink it carries been smelling this wasthis was flavortown it was really goodTodd and I’d love ever since then I’veseeked out Viennese food when I goplaces because it might look like ahole-in-the-wall place and but you go inthere and man they’re cooking some[Music]calamari yeah and then I took it the waywe did most of those things on our tripscooking hogs for calls not having backto barbecue because hogs for the causeis a big barbecue contest it’s actuallyan Indian sanctioned event but it’s notran like a typical you being contestbecause it’s all about raising money forpediatric brain cancer believes whatthey’re raising money for and the waythey doing that most of the time a lotof these big chefs sponsor teams or haveteams businesses from around the NewOrleans area get together and putbarbecue teams together so we gotinvited down the first year to cook withEmeril’s team and so that I did I thinkwe did it there were three times maybewe couldn’t went down quick close forCarla two or three yeah first time wewent down I was just kind of likehelping out because they already hadtheir plan or what they were going to dothey have like a chef’s division wherethey can cook any kind of dish they wantthen they had the barbecue categoriesand you could cook hog could cook rib oryou could cook and shoulder it’s threecategories but there wasn’t on-sitejudging why could a typical him begin itwas all a little description card yeahyou had the description of everythingyou had to do part of their part oftheir points that you get fourcategories was raised on how much moneyyou raised on the day because what theydid they let you set up a booth andactually sell the food they want toencourage you to you took tickets itwasn’t cash it was just ticketI guess they sold tickets and come byand he did he could sell slider you saidwhatever you wanted really I know thefirst year we went but chef Slater didcold feet pigtails he did him like abuffalo style it sounds crazy but hisdick up pigs tails then he cooked for athink oh how long he said like 24 hourscome feet and then let him cool in therefrigerator you took him out of thatfat they just were heated up back uptoss them in his buffalo sauce and theywere succulent there’s no way yeahthey’re because they took pride so it’ssuper tender flash-fried and then tossthem with the wing sauce and buffalopigtails and it didn’t go over well nowif people didn’t know what it was but Imean tell the pig you know a pig’s taillooks like it’s a Carly grizzly thingbut it wouldn’t melt in your mouth andit has more meat other than you thinkyeah it was just amazing really goodthey didn’t do well but he also did aPaso Li like he was a Mexican hang upyourself that was fantasticand I think we did pretty good at ribsand shoulder we didn’t do hog that yearwe didn’t have a whole cooker with usbut the next time we came back webrought a hog cooker we did hog we didsome type of po-boy that we sold yeahthat wasn’t a pulled pork po-boy onethang so it had some type of small itwas different but anyway we ended upwinning grand champion that year youknow we raised enough money the floodscame and the water everywhere istorrential but then it cleared up on thelast day where we’re actually doing theselling we raised some money then weended up winning grave champions butwith the whole that thing yeah it wasthe hole was so good that day and that’san awesome contest if you ever get achance to go down there that since thatwasn’t City Park but they moved it himbut quite sure because it was floodingso bad it’s in the spring it’s likecoming up in March and I think thereason why I’m not going this year it’salways on your birthday so we kind ofbacked off would go a little bit I gotinvited this yearwe already got stuff yeah that’s a greatone the year and it’s for a great causewe won I don’t think we went back andthere was footage of people actually incanoes paddling through the Sun that’sright I don’t even did they end uphaving it that year the case they didhave it yeah it’s ever been canceledit’s just yeah but that’s a greatcontest that’s a good one to go seeafter it’s not real crowded there atthat time you can go to the subpoena theweather is also that Bart’s weather inNew Orleans is faint that’s why I saidst. Patrick’s Day is great time to bethere it’s just the weather so yeah yeahyou can sit on the patio kind of weatheroh yeah well that’s about all we gotwell we can’t we’ll have to ask Katie umyeah we’ll get some more details on whatMardi Gras is like now and so Katiecomes back after it’ll be two weeks cuzwe’re probably we’re not gonna have apodcast next week we’re gonna be on thebeach enjoying some rum drinks eatingsome jerk whatever else are you mostexcited about no alarm Patty’s of coursethat’s a jerk jerk chicken jerk pork redstraight can’t wait long yeah I’m readyto warm up a little bit yeah me toowell so where can they find us if you’dlike to connect with Malcolm its how tobe BQ right on Facebook InstagramTwitter and of course YouTube if you’dlike to connect with me it’s misssouthern shale on Instagram and one lastthing before I forget the meetup andMemphis the basic dreams from meatheadsmeet up last weekend in July and if youtalked about it last week if you’reinteresting going you had to get amazingribs calm but there’s only 30 or 40seats left in the whole thing so that’swhy I wanted to throw that out there heythanks for hanging out with us today andwe’re gonna I want to talk about mysandwich I guess I’m doing a take on thenewboy I heard a burrito boy but I’m goingto do it Mississippi style with theMississippi pot roast version and I knoweverybody seen the Mississippi pot roastthat’s where you do the butter andpeperoncinis and the ranch packet on thechuck roast in the crock-pot well youknow I ain’t doing a crock-pot I’m doinga smoker so that’s common and we’ll bedoing that when I come back you’re gonnatear it instead of serving it as a potroast you’re gonna serve it as aMississippi it’s a Mississippi powerthat’s coming up but we kind of did alittle test run this weekend yeah I gotthe video on this this is too good notsure so thank you all for hanging outwith us today and we will see y’all intwo weeksyou