Lunch Break Episode 40: BBQ Pork Tenderloin & Okra Succotash

hey what’s up Americait’s 12 p.m. noon Eastern Standard andwe are live right now on the rec techgirls Facebook page and it’s lunch breakpresented by rec tech grills now the manthe myth the caramel chocolate to yourdessert chef John dududu dududu dududurekt a class style and I said it andcome get it again when the Sun startsgoing down oh yeah live your life theway you like it’s the ragtag lifestyle[Music]do-do-do-do-do do-do-do-do-do ragtaglifestylewhat is up America how you doing I amchef Jon and you are here with me todayat lunch break at the world wide rectech headquarters and beautiful EvansGeorgia I am happy to be here with youguys are you happy – I am Jody how areyou doing John I don’t believe you’rehappy I am ecstatic G I want you to getpumped up slumming it Paul it’s time itis barbecue Mon ready to shoot yeahshoot yeah I need y’all to be pumped upwith me how y’all do that is by smashingthat share about them and show me you’repumped right now hit that share buttonso that everybody can enjoy thisexciting exciting show all right whatgot it’s barbecue month so we’ve beentaking it back to the basics withbarbecue this month showing you all howdelicious it’s simple some of theserecipes are coming off the wreck Techgrill so keeping with that theme I’mgoing to show you all how to do anawesome barbecue pork tender loin that’swhat I’m talking about it’s super supersimple so I went to my local grocerystore shout out to my people at Publixlove those guys Wow Wow really fall inlove with the people at Publix Jody’slike they really really help you outthey’re kind they’re good to kind ofconsoles their high souls so I went toPublix I got an extra lean porktenderloin I’m pretty sure two of themcome in a packI’ll go ahead and throw on my handydandy nitrile gloves which you can findat rec tech girls calm I know that it’sbeen hard I’ve looked for disposablegloves at the local pharmacy at thegrocery stores they still don’t havethem so if you guys need disposablegloves go to rec tech growth comm youcan order them straight from the websitedeliver straight to your house superhandy all right hey guys if you have anyquestions for chef Jon put them in thecomment section down below that’s rightsnow where you’re joining us from forreal a jetty will be reading thosequestions out my Brown says goodafternoon okay so what I have are twoand you can see two pork tenderloins youcan see they trim them up pretty goodthere’s still a little bit of silverskin on here a little bit of fat sowe’re just gonna take our knife we’regonna trim some of this off just supereasy just going to come up underneath italright get a little tab started andthen you’re just going to pull the knifetowards you towards you and up is thesecret so you want to try to take offthe fat or the silver skin withoutremoving too much of the meat so we’regonna throw that away that’s an edibleray chef Jonathan right and we’re justgoing to come around here a lot of folkswatching us out there thank you guys somuch a bunch of top fans out there wereally appreciate you guys talking aboutthank you guys so much for watching guysalso to put in the comments section whatdid you guys grill yesterday yesterdaywas a huge grill day around America forMemorial Day and I am totally totallyinterested to find out what you guysthrew on y’all’s grills or what you guysa up yesterday put in the commentsection Jeti we’ll be reading those outOhio in the in the house alright OhioNew York Pennsylvania California notHampton Georgia yesModesto Leavenworth Kansas everybodyjoining us todaywell Jody I want to give a shout outreal quick to two special people thatmade the trek blue all the way fromChicago Mia and Sultan give a bigshout-out to you guys there or inAugustaI know y’all want to be coming to theworldwide headquarters pretty soon wecannot wait to see you thank you formaking theTrek okay so now we’ve got these trimmedup I’m gonna go ahead and get a littlebit of oil I’m just using olive oil youcould use whatever binder you want Corymade a pork tenderloin this weekend allright Cory that’s what I’m talking aboutsuper easy was it on that wreck techgrill so I’m just gonna use the oil asmy binder I’m just gonna put a littlejust a little bit over the topOregon Michigan Virginia yes that’s wellthank you guys for watching guys take asecond real quick smash that sharebutton for me help me help y’all keepbringing y’all great content the onlyway for me to do that is for my bossesto know that y’all enjoying the only wayfor them to know is for you to hit thatshare button smash it okay so theseasonings I’m using today screaming Pigcuz it’s delicious delicious on porksgot a little kick to it and that honeyrib it’s got that sweetness to it sowe’re gonna go ahead and just coat theseWichita Kansas Elberton Georgia Elbertona lot of folks cooking ribs brisketscorns John Thigpen made three buttsyesterday yes that is what I’m talkingabouta love love to hear about peoplegrilling Jodi Thom had a bad toothacheso he wasn’t able to grill this weekendsorry about that Tom yeah Tom well youknow tom that’s the beautiful thingabout tomorrow is you know tomorrow’s anew dayreel it up we’re today that’s right allright so I’m gonna go we kind of liked Iwent a little heavier with the honey ribI’m gonna go a little lighter with thescreaming Pig just making sure that itgets pounded right yeah now another cheftip and I know chef Craig is toll andJody told you guys this once you seasonyour meat it really needs to take aminute to like rest and let theseseasonings adhere to the protein there’ssalt in that some of these seasoningsand the salt actually will replace someof the moisture on the inside and pullthose seasonings deep down so if yougive it about 15 minutes to rest letthose seasonings adhere to the meat itwill taste a lot a lot better all rightso I have the RT 590 set at 375 degreesoh yeah I’m burning the ultimate blendpellets that perfect blend of white oakred oak andHickory look at the smoke coming out ofthat I know see we’re gonna slide thesethings right here on the back as you cansee I got a cast iron skillet now thisis from my okra succotash I just putthat cast iron skillet in there when Iturn my grill on and let it come up totemperature so it came up really niceand now by now it’s nice nice nice andhot so that’s another chef tip if you’regoing to use a cast iron make sure youput it on there at the beginning rightwhen you turn your grill on go ahead andslide your cast iron in there and by thetime your grill comes up to temperatureyour cast iron I’ll be hot yeah Jeffyou’ve got a good question I do brotherShawn Gardner he’s commenting and hownice those tenderloins are cooking canyou tell them where we got thosetenderloins I got these pork tenderloinsat Publix my local grocery storeshout-out to those guys but yeah andthat’s the beautiful thing guys likeyou’re only limited by your imaginationso like if you have a plan to make ameal and you go to the grocery storethey don’t have exactly what you werelooking for like that it didn’t havepork tenderloin switch it up you knowwhat I’m saying don’t be scaredgrab a pork loin just grab some steaksyou know just mix it up always keepgoingalways keep going look how big is thatskillet Chef John this is a it’s a12-inch skillet 12-inch 12 inches wideit’s about 2 inches deep that’s a goodquestion though and that’s like mystandard go-to skillet for a cast-ironskillets and the grill is 19 and a halfinches front to back there you go so youcan fit you know probably up to a 19inch skillet in there all right so Ihave to skill it in there it’s allwarmed up so these are the ingredientsI’m going to use I’ve got a little bitof sesame oil right and I got a littlebit of olive oil I’m gonna go ahead andput these oils in here and get them niceand hotLala so that’s about a teaspoon ofsesame it’s got that nice I could smellthe nutty smell coming off of thatsesame oil and that was about atablespoon of olive oil I’m gonna letthat heat up real quick can you season acast-iron skillet on the rectus yeah youtotally totally can and that’s actuallyone of the best things to season it inbecause it has that constant temperaturebecause of that PID controller it holdsthat temperature true with the todegrees so you know that it’s not gonnabe a lot of fluctuation that’s reallywhat you need to season cast iron isthat constant heat that’s a greatquestion Shawn did your cowboy saladyesterday he said it was a hit yeahShawn that’s what I’m talking about Ilove what y’all make my food thank youso much all right so I got the okra andthe onions I’m gonna go ahead and throwthese in the cast-iron skillet guyswe’re about to make a splash Smee rushsmash that sheer button oh yeah that’sgood you can hear that sizzle let’s hearthat sizzle we’re throw some onions inherewhat flavor pellets you using today ChefJohn I’m using the ultimate blendpellets it’s the perfect blend of redoak white oak and hickory I love it it’sreally the only pellets I use Jody areyou a fan do you use any other pellets Iblame the red oak white oak hickory andthen again man there’s Kingsford pelletsoh yeah that we found over thequarantine those are some consistentthey were super super good abilitiesreally really good pellets I was totallyimpressed Kingford stepping up theirgamenow John a lot of folks are asking arethese pork loins or these porktenderloins and then what’s thedifferenceokay the these are pork tenderloins thatI’m using the Tenderloin is actually asmaller piece the loin runs up and downthe backbone right the Tenderloin is asmaller piece towards the back of theanimal am i right Jerry I think towardsthe back of the animal and that’s whyit’s a lot it’s a lot more tenderbecause that muscle doesn’t get used asmuch as the other muscles that’s a greatquestion tenderloins are gonna usuallybe a lot smaller you know a lot lotsmaller about that long and pork loinscould be big they can come up to lie youget them like 10 15 pounds on pork loinsso I’ve got some fresh tomatoes oohyeah I’m just gonna give these a slicesmash that share button guys we’re justgoing to quarter these super simpleJim’s gonna do grilled romaine lettucefor dinner on Wednesday Oh Jim that’swhat I’m talking about I love grilledromaine it’s a really hearty lettuce anda lot of people don’t know that like itadds a totally different texture to itit gives it a little bit of char whenyou put that romaine on the grill andyou don’t have to grill it long that’sthe beautiful thing a little bit of oila little bit of salt and pepper right onthat sear kit and it is good to go Ilove grilled romaine all right so wejust quartered these Tomatoes up I’vegot a little bit of ginger here I’ve gotsome lemongrass I’ve got some chunkygarlic I like it chunky go ahead andthrow it in our cast-iron skillet yeahso what did you put in the cast-ironskillet first chef John I put sesame oiland olive oil a cast iron skillet firstthen I added the okra and onions and I’mjust letting this start to cook down asit’s cooking down I want to go ahead andadd the ginger jump I’m gonna add alittle bit of lemongrass I can smellthat all the way from here I’m gonna adda little bit of garlicwhat temper we had right there at 375°burning the ultimate blend pellets I’mjust gonna toss this all together thatwas gorgeous chef I was looking good itsmells so delish so super bright allright now we’re just gonna let this doits thingwhoo it’s warm out hurt Jodyyes sir yes sir it is I’m gonna go aheadand take a minute well you need to cooloff yeah maybe maybe make a drink areyou parch I’m a little parched okay I’ma little parched this Medela is gettingthe job done but hmm I will show you onone of my favorite drinks of thesummertime I hope you guys make ity’all’s favorite drink of the summertimeit is a dirty girl vodka Rita one of thereasons why I love this drink is it sosimple to make it’s two threeingredients and you’re good to goso what we’re gonna do is I’ve got myglass chilled chilled chilled glassthat’s important right I’ve got myshaker so I have some berries here I’vegot a couple strawberries raspberries acouple blueberries we’re just gonna goahead and dump those straight in get ourmuddler yeah we’re just gonna muddlethese up all right we’re just yeah Iwould just smash it again that flavormixed together right and I’m gonna hitit with a little bit of our Dirty Girlsour mix and guys if you have you havenot tried Dirty Girl sour mix please gogive them a try it is absolutelydelicious if you can’t find it go to DGmixers and get it straight from thehorse’s mouth but you should be able tofind it wherever mixers or solar alcoholis sold ask for it by name and look atthis new handy bottle judges you see thenew handy bottles they have that said itperfect right behind the well that’swhat I’m talking aboutthey’re killing the game they’re killingthe guy all right so we’re to go with athree count one one thousand two onethousandno I’m gonna head with a little bit moresour mix so delicious all right you knowthis drinks almost done cherry that’sthe beautiful thing about this drinkwe’re gonna muddle it a little more guyswhat’s your favorite drink put that inthe comment section down below we may beable to make you a cool recipe andrectify it all right I’m gonna give ashake sorry I didn’t shake it J Oh shakeshake shake it a little a little okayshake shake shake John’s Buddha yeahyeah shake John Buddha and then straightover the ice that’s your favorite drinkmeme that’s my favorite drink and what Ilike to do is just finish it with somefresh berries just right on top andthere’s also a locator at dirty-girlmixers dot oh that’s right I told youstore locator so if you’re looking forplaces that carry the 30 grow productsgo to dirty girlmixers dot-com that is so delicious sorefreshing I highly encourage you guysthank dirty girl your cocktail mixer ofthe summertime it is delicious mmm allright let’s go back and check all thisstuff yeah oh man this is doing great soabout how long is that gonna take ChefJohn the okra is going to take about 20minutes I would say cooking at thistemperature if we wanted to turn it upwe turn the grill up to 400 we could cutthe cookie time down by about fiveminutes but since we’re doing it alltogether I think it’s gonna be best todo it like this right it’s doing perfectthough and that okrayou know it’s not as hard as it was whenit first went in there it’s alreadystarting to loosen up it is and youstill want a little bite to the okra youwant a little bit of bite so it’s youdon’t want to cook it all the waythrough till it turns to mush all rightso I’m going to take the tomatoes nowit’s time to add the tomatoes those arefresh fresh tomatoes I’m gonna go aheadand put in about a tablespoon of peanutbutterlike peanut butter chef John yeah thisis the secret part right here all righta little bit of peanut butter sometimeswant us to show the dirty-girl bottleagain Oh awesomehere you go go check it out she’s prettyshe’s organic she’s vegan and she got nohigh fructose thinner man that garbageman all right so I got the peanut butterin there and now I’m just gonna add mychicken stock I’ve got about a cup ofchicken stockyes we’re gonna put this in here Bradloves those barbecue baked beans thatyou cook the UH stationary those bakedbeans came out delicious that is whatI’m talking about that’s how easy thisdish was now all we need to do is justlet this cook down and in it’s going tobe delicious I tell you guys what guys Ialso want to remind y’all that we havesome stuff going on we have some stuffgoing on we are partnered up with GlennBeck shop Glenn Beck if you want to bethe ultimate son and bring home a grillfor dad for Father’s Day you need to gocheck out Glenn Beck’s Instagram page weare doing a win one for Dad that’s rightfor Father’s Day well find out how toenter that so that you could be the bestson you don’t saying maybe you knowyou’re not the favorite son you knowmaybe you’re not the sharpest son ha Iunderstand I fall in a lot of thosecategories maybe maybe your maybe yourbrother is an overachiever you know youcould win one for Dad be the favoriteson is what I’m talking about thoughhe’s going back check that out hey heywhat’s going on hey saltedhey Troy what’s going on guysyeah thank you guys so much I was justtold yes it’s hot out here I was justtalking about you guys thank y’all formaking the trip from Chicago waseverything safe everything was good manget out we’re so happy to have you withus today that’s what I’m saying thatshare button you guys we have yes we aredoing it up yeah first time in Augustayeah that’s what I’m talking aboutthat’s what I’m talking once so happyyou guys came in and I have food comingout in just a little bit yes it’s gonnabe delicious so I can’t wait for you totry it is kimchi Amanda that’s right Iam Mickey we’re doing BBQ porktenderloin today with okra succotashyeah I’m doing it all on the grill soyeah it’s gonna be delicious this is anice surprise though I’m so glad thatyou guys came in I’m telling you yes youcame to the right place yes yes wellwe’re so happy that you guys came inyes thank you so much for crossing Iwill have food ready for you guys veryvery shortly my man that’s what I’mtalking about okaythis is this is that’s right this sayswe tell people all the time it’s betterthan Disney World better we say thatGoogle campus always the other one ESPNcampus yes we’re much better than allthose yes for sureI love it well thank you guys so muchand thank you for this delicious beer ohby the way you got a drink this likeslow okay it’s a Bourbon County branchdown from Chicago[Music]that’s what I’m talking aboutthank you guys so much John good seeingy’all welcome welcome sir Wow JohnBartle says he loves watching Sultan andme and make drinks on my weekends hiwhat’s up John we all love a makeddrinks thank you so muchokay I’m totally gonna do it I’m totallygonna do up guys you never know who’sgonna show upyou never they’re world rideheadquarters at rectangles me and saltedare here whoo gotta leave Moses I justlost the whole train of thought yeahwhat’s going on judge so we’re talkingabout we talking about weed what for dadguys you guys got me to go to Instagramgo to grow Lin Beck’s Instagram pagefind out how you can win one for Dadalso guys I am so happy to let you guysknow first of all there’s 12 hours leftfor you to get a rec tech t-shirt fromthe giving kitchen probably less thanthat John it is probably I’ll probablyis less than that but less than 12 hoursleft you guys need to go what is it theyneed to go to dirty girl’s Instagrampage or their show just Google show ponya Gus show pony Augusta and you can getthese limited edition shirts guys oncethey are gone they are gone after theselast 12 hours you will not be able toget these shirts again I highly suggestyou go check those things out pick upone of those shirts they probablydefinitely have it let get the dirtygirl definitely social media so for surecheck that out yeah go to the beat go tothe dirty girl it’s the social mediapages and check out that link guys I’mhappy to announce though that we’vealready raised between dirty-girl andRhett tech grills we’ve already raisedover $5,000 for the getting kitchen forfood and beverage people inside the CSRAin Georgia we’re so so so happy to behelping those guys out $5,000 I stillthink there’s time that J 12 hours sirto turn that in yep you know let’s go toshow ponieswebsite and let’s just crash it yeahthat’s what I’m saying let’s order somany shirts that it crashes the siteJohn a lot of folks are saying make sureyou sit that beer that salt and justgave no I’m because it is legit I was atlegit y’all that’s what everybody’ssaying my people are telling me this isliterally said shoot yeah shoot yeahbuddyshoot yeah mark said oh Sh okay guys Ialso want to tell you not this weekendbut next weekend Academy rec take acavity 20:20 baby it is on the coronavirus girl hold us back for so longeverybodywe are push it forward if you guys wantto find out about that I still thinkthere’s a couple spots open Jerry yessir yes so if you want to find out aboutit it’s not too late go to rec techgirls calm you can find out all theinformation about Academy I highlyrecommend you guys do that and whileyou’re there go check out the websiteyou know I’m saying we’ve made somechanges of the website there’s some wishlist on there definitely definitelydefinitely go check that outall right Jerry let’s go see this is howthis pork and okra are doing whoo so I’mat so give us a rundown John for thosefolks that are just now joining allright I’ll let them know what you’redoing right now guys we is it’s barbecuemonth everybody so we are sticking withthat theme it’s showing you howdelicious and easy great barbecue can beon the REC tech grill so today I did BBQpork tenderloin that’s right an okrasuccotash so what succotash yeah allright so I went ahead and put some putpork loins on cuz they’re gonna takeabout 3045 minutes I put some oneearlier we do have to take these offwhat’s the internal temperature we’relooking for chef Jim I pulled these at165 and they are good to goooh that looks good that looks good allright I’m gonna go check this okrayou see how it’s bubbling Jody oh that’sa good signsee that okay the bubbles is a good sortis it softening up it’s softening upwe’ll see that the peanut butter star tomake this like Braille sauce of a bottleof forgot you put peanut butter yesthat’s what I’m talking about so we’restarting to get a little brown can yousee the little brown on the tips of theokra this is looking delicious and thatwas about 15 minutes man yeah about 1520 minutes that’s already looking likethat already and you can already seethat great color on our pork tenderloinin just 20 minutes it’s halfway done Iwent ahead and gave those a roll allright so what I want to do is while thatokra is finishing what you gonna do JohnI’m gonna go ahead and slice this upreally I’m gonna slice it no you ain’tand I’m gonna dress it with a little bitof barbecue saucenow you’re gonna slice it any specificway chef Jess always always alwaysagainst the grain my friends for all youguys now are you gonna cut these it likea bias yeah I’m going to cut them on thebias against the grain and the reasonwhy we cut against the grain is becauseit makes the meat easier tear apart inyour mouth so if you’ve ever had a steakand you’re like people tell you like ohit’s the most juicy tender steak and yougot to bite into it and you’re like manthat’s kind of tough like it tastesdelicious but it’s tough it doesn’tbreak apart in my mouth it’s because Ididn’t cut it the right way so there’seach step in the cooking process it’simportant to do the right thingsotherwise you could do all this greatwork and mess it up right at the end bynot cutting – right right Jody rightright a couple of folks are asking theywould like to see Asian persuasion withthat okra when when would you put thatin there chef Jon I would have put thatin there with the garlic and the gingerwhen I added all that that’s what Iwould have put that and that’s a greatthat would been a great spice to add toit for sureand some folks noticed that you slidyour tongs on the side of the Artie 590there water what you put the tongs onthey have that little easy push handlethat we have there it’s handy for allkinds of thing we have a handle on bothsides it’s the pull bar it’s we have oneon both sides for easy maneuvering ofthe grill also makes a great place tothrowor utensils in your your cookiesespecially over there by the hopperbecause you know it’s got a heatbarriers that’s right getting hot at allthat’s rightlook at that port Jody can you see thatyou see the smoke Ling the nice smoke inthere Oh LordJon I swear I’m not these aren’t myquestions okay Chris is that chris isasking good choices of meat for theAsian persuasion I don’t know whythere’s persuasions blowing up right youknow what live really truthfully myfavorite thing for the Asian persuasionhas to be chicken wings Oh son I loveAsian persuasion on those chicken wingsespecially when they’re nice and crispyoh manthey are really to die for see what it’sreally good I was about to say but Asianpersuasion goes great on every salmonburger burger yeah pork burgers I’vedone stir-fry with it we’ve done I’vedone tacos actually with the Asianpersuasion giving them a little Asiantaco flavor so what I got here Judy isjust a little bit of kimchi Oh alrightycan my language sir because we’re fansof the kimchi I love Asian flavors andthen I’m gonna take that barbecue sauceOh what the barbecue sauce I’m usingright here is that blue hogs red andblue barbecue sauce mixed togetherthat’s right competition will squirtthat’s right shout-out to my goodfriends with blues hog guys go checkthem out for all your barbecue needs nowpeople are asking there’s a lot of newfolks John they’re asking what Asianpersuasion is what if you guys do notknow what Asian persuasion is you guysneed to go to rec tech grills comm youneed to go to the place where you couldorder the spices and go check out allthe spices guys not just Asia persuasionwe have all of those spices the honeyrig rub the Rays warm apple piescreaming the screaming pig you know I’msaying that’s what I’m talking about thelist goes on for days you guysdefinitely if you don’t know what Asianpersuasion is you need to go check itout for me what rubsdid you put on your pork tenderlointoday chef Greg I mean chef Jon sorry Iused Chef Gregg’s in the commentssection all right chef Greg I usescreaming pig just really like becauseit’s got a nice little snap a little bitof heat to it and that honey rib rubbecause it’s got that nice sweetnessreally mild I really like it a lot it’sa winning combination for me all rightMark said he mixed the redblues hog together he said it was insaneyeah it isn’t saying it is so insane ohthis stuff looks delicious I’m gonna goahead and pull the okra off thanks forstopping by Matt Matt city just clickedthe ad on Facebook and you wanted to seewhat we were all about that’s what I’mtalking yeah Matt thanks for tuning inmy friend hey Matt if you and everybodyelse out there will do me a favor rightnow just smash that share button for mecome on that’s the only way that yourfriends are gonna be able to see allthis great content it’s the only way mybosses know that I’m doing a great jobso help me help y’all smash that sharebutton for me I appreciate it okay yougot a good look at me Oh going rightthere John it’s looking delicious justthe colors alone I’m really really happywith charity the Greens the Reds thesmokey pinks I need a wet link oh man ohwe live in a good life Jerry I’m aboutto short out this IPAB guys this is whatI’m talking about it was this was suchan easy quick meal to make look superflavorful so delicious so delicious Icould smell it from here man I’m tellingyou right now guys I also want to remindyou guys make sure you’re following chefGreg Jodi and I on all our social mediaFacebook Instagramtik-tok Twitter Jodi is barbecue dad ontick tock and I like thank you guys Ithank all you guys for following us wereally do appreciate it thank you guysso much thank you guys for watchingtoday but yeah make sure you follow uson all social media also make sure thatyou are signed up the only way that youguys can find out about exclusive dealsin which we are going to have somecoming up we’ve got all kinds of crazystuff that it’s gonna be happening thissummer so the only way you just saycrazy stuff that’s gonna be happen tothe summer jam and I’ll be tellingeverybody about all of our craziness I’mgonna get into specifics but if you guyswant to be hip you want to be the firstpeople to find out about all theexclusive stuff that we are doing thissummer and from here and beyond not justfor this summer but beyond this summeryou need to get a rec tech girls commscroll to the bottom of that page andput in your email address sign up andbecome an insider and that way you couldfind out before anyone else does Jodiall right John we got a couple ofquestions while wewrap it up yeah some folks were askingabout the squeeze lemon grass and thesqueeze yeah chunky garlic I love theheck did you get that from you can findthese at Publix Kroger and they have anassortment of itthey have ginger lemongrass garlicthey have like parsley cilantro pasteand it’s awesome all it is is naturalstuff that they’ve just ground up with alittle bit of oil and put in theseeasy-to-use tubes and I’m telling youthey save they save a lot of meals forme because you know Kroger’s and Publixthey do a good job of already preppingyeah a lot of vegetables and stuff foryou true and you can buy them alreadyprepped me a piece of lemon squeeze andthat’s what I’m saying live your bestlife you know live your best life andmake it easy for yourself Joe you gotanother one I got another really goodquestion John I totally have lost ithere but tell us more about that porktenderloin okay I remember now can youactually pull the pork tenderloin cut itearly yes put sauce on it and then putit back on the grass you totally coulddo that now pork tenderloin is a littlesmall so normally to save all thosejuices and make it really juicy andmoist you want to keep it whole you knowyou haven’t employing which is reallythick and it’s a lot bigger piece ofmeat you could totally give a nice searon itseize it sear it slice it up into thickchunks and go ahead and Grill it offlike a pork chop that would be delicioustotally acceptable yes I love it I loveit are you guys ready for me to try someof this I know you’re ready to trustsome us I know you guys are let’s startwith this okra dish right here I don’twant to burn my friend you Lombardi’shot burn it offyou’re gonna like this oh you were gonnalike this buddy yes sir yes sir it’s gotthis really bright the okra is it’s gota nice earthy flavor to it the ions andtomatoes had a nice acidity that peanutbutter is really really smooth andcreamy whoever suggested that that I usethe Asian persuasion they were right onthat would really bring this dish overthe topit was delicious is so easy guys so soeasy so a good question came up from ourbuddy Matt he says which one is ourmedium-sized grill our medium-sizedgrill would be the RT by 90 right Jodiyes sir absolutely I love that thing 590square inches of cooking space to yourleft no that’s exactly right the one ofmy left it’s set up right now on a compcart with a front folding shelf I lovethis grill it goes for days and days ofdays the stainless steel as far as theeye can see right ceramic ignitionsystem the PID controller that holds atemperature good and strong dude you canhook this phone up to your phone andturn it up down on or off from anywherein the world using the rectangles outyou can turn your grill on with a naphow crazy is that man that is crazythat is crazy we’ve had people jeddahwe’ve had people what turn it on whichwas the farthest person like farthestaway we had someone turned their grillon oh boy a bill was actually in Iraqand it really his when his girl wassitting in Washington State and heturned around Washington State turned iton from his phone come on guys does itget any easier than that and you may belike oh well what’s the big deal why doI need to turn my grill on from my phoneit gives you the option to live yourbest life so you’re at work you know youknow there’s no groceries in the houseyou’re you had to rush out becauseyou’re late for work this is everybody’slife this is my life I live that lifeyou’re coming home you got to cook youcould go ahead and turn your grill onfrom your phone on the way home stop bythe grocery store pick up a nice porktenderloin a little bit of okra someTomatoes and by the time you get homeyour grills hot ready and ripping foryou to cook some meals Tesla says his590 gets delivered this weekshout out to all the new rec tech roleowners we really do appreciate you guyssmash that share button oh wow hellolet’s uh let’s redo that again John getyou another piece get another piecebecause I was we’re trying to read aquestion car and I want him to zoomright just there okay delicious oh sorryeverybodyI missed that delicious bite that wasthe control okay so what i got here Li’szooming in a little bit of that porktenderloin oh I’ve got some of thatkimchi Oh what’s some of that blues hogbarbecue sauce hey guys originally who’sgonna go for it oh yeahdelish that deliciousness oh yeahmaking that big man move yeah guys thatis absolutely delicious wow that was sogood there’s a home run home one smashthat share button guys mmm help me keepbringing y’all great content like thisonly my boss knows is for you hit thatshare button hit it down so Darlene tellus a little bit more about the kimchibefore we get out of here right so whatthere’s chool real quick oh that’s sogoodright right but that kimchi you can getit at Kroger Publix what Jonas said it’sfermented cabbage yes yes firming thecabbage that they’ve add some whiteonion a little bit of green onionthere’s some fermenting paste there’ssome chili paste in there it isdelicious I have a lot of friends thatlike to make it from home and that’sgreat if you have the time to do that itis a little bit labor-intensive so ifyou have the time to do it I highlyrecommend you do it but if you don’tstop at your local grocery store picksthem up it was super super super easyyou can get the best kimchi Asianmarketsthat’s what Jody goes and he knowssomething about Asian markets let metell you he’s a go get some ones that’sin the Tupperware it looks like somebodyelse made right is that what she’s notthe king right there Jay okay listen tothe man he’s out on a sewer that is thecompanion’ an ugly the ugliest dirtiestlooking package of kimchi and I promiseyou it’s gonna be the most deliciousyeah kimchi you’ve ever had in your lifethat’s what I’m talking about guys asalways I’m here for you if you need meWow anything you have any questionscomments concerns you find meChef John a trek tech girl’s mom hid mealive I love to hear from you no but ifyou need to talk to a real live persondid you call seven zero six nine two twozero eight nine zero and there wassomebody standing by waitingit’s your question whatever it isanything about grills accessories largewhatever you got we’re here we love thismusic hmm that’s right that’s right Ilove it I love it guys thank you guysfor tuning in thank you guys for hangingout with us we’re here for you guysanytime you need us just make sure youhit us up and remember guys quality foodis quality of life we’ll see you at theRhett Tech dududu dududu dududu rekt aClive style Craig and Dustin will andCraig with a crazy Mike and fill upAndrew Harry and Michael hey hey heyRodney hey hey hey Greghey hey hey Mark Ross hey hey hey TylerMitchell hey