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It's time for Barbecue Nation with JT.So fire up your grill, light the charcoal and get your smoker cooking.Now, from the Turn It, Don't Burn It studios in Portland, here's JT.This is an encore.Hey, everybody.
Welcome to the nation.That's Barbecue Nation.I am JT, of course, along with my co-host, Ms.Leanne Whippen.The rest of the guys are running around in the back room.We'd like to thank the folks at Painted Hills Natural Beef, Beef the Way,
Nature was intended to make it.That's paintedhillsnaturalbeef.com.So our guest today is Matt Moore.He's got a new book called Butcher on the Block.Matt's been on the show before.He's a lot of fun.
But I got to start this whole show out with one really relevant question, Matt. My co-host is also my co-pilot, and she wants to know exactly what kind of plane you were flying because her dad was a commercial pilot and she takes flying lessons.
Yeah, I flew a Cessna 152.That's kind of what it looked like.
It's a PA 28 at Cherokee, uh, yeah.So, uh, very similar, but low wing.And, uh, I've owned that plane now for about seven years.So we, we time travel as much as possible, uh, writing these books and traveling around.
Well, good for you, man.Um, That must be nice, not a lot of traffic jams when you're doing that.
Well, I think, you know, you and I, we've been fortunate to connect a couple of times when I was writing the barbecue book.I used to say that when we would see the smoke and smell it, that's when we knew we were safe to land.
So that's safe to say.One quick question here.Hold on just one second.I forgot to do something.There you go.You know, the premise of the book, It's the title, of course, is Butcher on the Block.
And you've got some great stories we're going to get into in a little bit.But it is hard anymore to find a good butcher shop.
When I was growing up, my mom worked in a grocery store, the meat department, it had a professional butcher back there and they used to get in quarters and full sides and all that stuff.You rarely see that anymore.
And so my question is, you had to probably do some digging to find these people.And I was amazed at their their skill levels and what they've developed over years, because that's just not a readily made business for people to walk into.
Yeah, you know, it started for me.I always joke around an author is only as good as their last book.And this is my fifth cookbook.
And, you know, a couple books ago, we wrote about all the good that happens low and slow the South's best bullets travel the pit barbecue belt and
You know, focused on that and then followed that with cereal griller, which was everything live, hot and fast.And, you know, I kind of struggled for a while about what would be the next book topic.How do I continue to explore, you know, my passion?
I think what a lot of readers come to me for both barbecue and grilling.And, you know, I just started back at the beginning with my my grandfather.He was a butcher.My great great grandfather was a butcher.
And I thought that was a really cool way to, you know, just walk into the butcher shop.And it includes meat, game, it includes seafood and vegetables, too, in today's world of butchering.
And having spent a lot of time in Europe, you know, that is one idea that people still do go to the local bakery or the butcher shop.And I would say that during COVID,
when I would peruse whether it was the supermarket or wherever you're trying to find ingredients during that period, I noticed things like whole chickens and beef ribs and London broils that were just not being picked up.
And it kind of spawned the idea that, hey, maybe there is something here of leveraging the platform of not only the great personalities that work behind the counter, but also showcasing to people this whole new world.
And I do think that you're seeing, personally, a bit of a resurgence in the locally owned butcher shop that is coming back in a lot of different communities.
And it's not just in the big town, just the super expensive, but I think people are demanding for better.And you are seeing more and more of that local specialty butcher pop up across the country.
I have a cousin that's owned a butcher shop for I don't know, 40 years or something.He kind of came in there as an, if you will, an apprentice or an intern and ended up buying the place and all that.
And so, um, they're there, but it's out where we live.You still have to kind of search for them a bit.Um, you might take a town of, you know, 50,000 people and there might be one, if you're lucky like that.And the specialty shops, you know, they're.
They're coming back.I would agree with you, but there it's going to be a while.
Yeah, I mean, for me, obviously, we focused on the local specialty, but I mean, great example is just right down the street from me.I live in Nashville, Tennessee, and Tommy Kelly, he is the butcher at the local Kroger, which is.
a big grocery store chain and has different names throughout the country.
And I think even though it's not locally owned, it doesn't take away from the fact that there's really great people that are working there and kind of serving their constituents every day.
And Tommy will be the first to tell you that at most mass supermarkets, unlike my grandfather who would bring in sides and quarters from Kansas City, Nowadays, most of it's already come in and it's already been handled.
They may do something custom like trim a tenderloin or break down certain quantities, if you will.But it doesn't matter where you are.
Really, the theme of the book is just fostering that relationship with those folks that are giving, whether it is some high-end, super local supermarket, or it is going to be more of a chain or specialty place.
The one thing I do think that's important is check out your There is because there's a lot of great butchering that are going on in some of the smaller stores that might be around that you may not think of as a true butcher shop as well.
So the question that really comes to mind is how tough was it to get out of that three point stance with Tommy Kelly?
Hey, you said the older we get, the more touchdowns we scored and the bigger the fish we caught.And I'll tell you what, I did it just fine.But getting out of it, I didn't feel like old Parkview football from Georgia anymore.
It was a tough one, but we still got in it.We still did it.We got out of it.We have a picture to prove it.
I will tell you, I was impressed as hell that you could still do that.And Tommy's not a little guy.
He's not, he told me when he told me to play football, I just immediately got down in the stands and he's like, are we doing this here right now?
You all, you always have humor in your books too, Matt, you know, you've got a little anecdotal humor there about the people you talk to.So.
You're right when the, um, a lot of the big stores Kroger Fred it's Fred Myers out here, but same company, uh, they get boxed me.It's a lot easier.The box me.
But we have a sponsor, you heard me talk about it, Painted Hills Natural Beef, and the head of the company comes on quite a bit.And we talk about beef markets and things that are happening in that.
But one of the things that happens when they get the boxed meat is that the trim and everything else that they've done at the processing plant that can be sold into secondary markets and you don't see it, but there's a lot of good stuff in there.
I'm just going to throw something out like oxtails.OK, you don't see a lot of oxtails in a Kroger store or Fred Meyer store, but it's a it's a great piece of meat to work with.
And I think, you know, one thing that's so important is when you do have that local butcher, one of my favorite things to source there for folks that might, you know, whatever, they don't want to go in or they don't want to pay a certain price.
But the ground meat, you know, just fresh ground meat, oftentimes they are putting the trimmings of maybe some really good dry aged stuff and just the consistency and the quality.
So I think you've seen one of the more interesting trends that I saw was in Milwaukee.So Bavette, you know, Karen Bell is really, really more of a formally trained chef that spent most of her time in Europe.
And when she came back to Milwaukee, her hometown, she wanted to start a whole animal butcher shop.
She did hire a gentleman, a German who worked in the A&P chain, who basically lost his job because the supermarket stopped allowing him to butcher in-house.And she hired him to make the local sausages, but she reached an impasse.
where the butcher shop alone wasn't sustaining her.So she actually created a restaurant next door to showcase something like a beef tongue that she put into a Reuben sandwich, right?
So she was trying to be able to have both a whole animal butchery shop and a restaurant next door to expose the audience that, hey, there's more out there besides filet mignon and top sirloin and, you know, the rest of what most folks might traditionally procure.
I still think she's a spy.
If you.Yeah.If you follow the path of her travels and then coming back to Wisconsin, she she works for somebody.
Nobody goes to Venezuela just for the hell of it.
Yeah.Yeah.There was maybe a love interest there.I didn't pursue it too long.Yeah.
So we, we got a few minutes left in this segment, Matt, you know, there's different cuts, but yet they're the same cuts, but different names, uh, depending on the butcher, um, you know, by region, by butcher, by, by that there, um,
you know, picanha or a sirloin cap or something like that.You know, they're all kind of the same, but in your research for putting the book together, it's Monday, folks, I can't talk, sorry.
Did you find a lot of that or are they coming back to a more generic, this is a top sirloin all the way across the board?
No, I think that that's what makes it so beautiful is the fact that different cultures approach different cuts and techniques and still have their own names for doing so.
You know, one of my favorite stops was one of the last stops we made in the book, which was Williamsport, PA.
I really only came across this place because I got stuck there for several nights in the winter and American Airlines couldn't get me out of there.I met a chef there, Vince DeSalvo.He owns a restaurant.
The first night that we were at the bar, he started bringing me charcuterie and telling me of this grand tradition of growing up in an Italian family and how they would butcher a whole animal, a whole hog every year.
Years later, I picked up the phone and I called him.I said, when was the last time you went through that?And he said, my father passed.We haven't done it in years.
We got to take a break here on Barbecue Nation, but we're going to be back with Matt Moore, his new book, Butcher on the Block.I actually recommend this book because we're going to talk about some of the people and stories.
And when we come back, you're listening to Barbecue Nation on the USA Radio Network. Hey everybody, it's Jeff here.I want to tell you about something really cool.Heritage steel cookware.I just got mine.
Uh, I do a lot of cooking and it's got five ply construction.Stay cool handles.It's titanium strengthened.It's got all the great stuff.Just go to heritage steel.us and find out more.You'll love it.I guarantee it. This is an encore.
Welcome back to Barbecue Nation.We've got Matt Moore with us today.Matt's new book, Butcher on the Block.Probably I found this fascinating.
A lot of the stories besides making fun of of Karen, you know, who is still a spy and like that, Ben, Tommy Kelly and you guys reliving your football days with bad knees.But
A lot of the people you wrote about, and one line that really, really struck me, and it was, I think it was with Omar, it said, duties earned are earned, not inherited.No, that was from the Rim family, excuse me.I found that a really intriguing
kind of process and thought process, because a lot of these are family businesses or derivative of family businesses over the years.But I found that really fascinating that duties are earned, not inherited.
Yeah, you know, I'm, I think a family business, the way that the rims have structured it was our first trip, and we'll turn the block.
So Andrea Behrens, who shoots, shot the last three books for me, she, she came to me a few months prior to leaving and said, Hey, by the way, I'm pregnant.So that was a a unique wrinkle for us through book season.
So we actually shot about a quarter of the book with Baby Bear in her belly and then finished the book with him on the road and her husband Christian.
But in Cambridge City, they told me this story, it's really generational, it's third generation about to be fourth.And what happens is the actual family members actually have to buy into the business.
And I found that really, really unique because some siblings decided not to pursue that path where others have taken on that responsibility to carry the family tradition.And I think that's one of the reasons it's a tough gig.
You know, they're up and early at the plant by 4 a.m.and working long hours and long days.And sometimes it's a job.It's still a great business.And having them actually invest into it, I think, is one of the reasons that you've seen it last so long.
A lot of family businesses, not so much in the food or butcher business, but a lot of family businesses that I know, uh, did not succeed because they brought the younger kids in and whatever happened, whatever the circumstances, excuse me, um, it just didn't work.
Uh, like the founders of the business first and second generation folks made it happen anyway.Um, There's a lot of traditions that we were just talking about and knowledge there.
What's the biggest take you brought home from writing this book, Matt, about that?
You know, I think at the end of the day, the book is somebody's.The first line of the book is that this is not a book about butchering per se.Rather, it's about the butcher.
And for me, I think we have this opportunity, whether it is walking into the back of the supermarket or going into your local store,
and being able to glean knowledge from somebody who's always ready, willing, and able to give you some of the best tips and tricks and secrets that might be out there.
If you think about it, we're often walking into a shop and maybe asking questions like, what do you suggest?Or, hey, can you make me this?Or, you don't have this out.Can you cut it this way?Can you get me that?
And then my favorite that the butcher always gets asked is, how do you cook this?Almost every butcher should probably have their own cookbook.
And so I think that, as you mentioned earlier, this is a trade that I didn't want to approach as a writer trying to teach you how to butcher.We do feature a primer on how to break down chickens, trim their wings, fillet a fish, French a pork chop.
But I want you to create a conduit to that because they have so much knowledge to give.And in folks like me, a friendship and community and it's a way to kind of broaden those overall horizons.So for me, it is just through the lens of the butcher.
It's a general cookbook, a lot of different methods, a lot of different ingredients, but most importantly, it's great people at the core.
There are, there's a lot of interesting stories.There's a lot of great recipes in it.Some I'm going to, I'm going to latch onto this coming weekend when I've got some time.But, um,
One of the interesting stories I read about was I'm just going to say Smith and Jackson down in New Orleans.
That was kind of a one of these deals like that is I don't know if you can follow my hands on the screen, but that's what it looked like to me.
Yeah, I can't write a cookbook without going to New Orleans.You know, I mean, to me, it's my favorite place and maybe in the world.
And it's just one of those places that you got to spend enough time there to appreciate the beauty of the unknown, like us showing up and there's a hole that's the size of a pit in the middle of the street.
And they had to close for the day, but they're still open and they're still serving people and they didn't charge for anything because they knew the people were going to come. today.
But you have folks like Leanne who worked for Donald Link at Cochon, really a formally trained chef that goes back in time to do the harder work for Lethbay because they wanted to open a local butcher shop, something that in New Orleans was on every corner and maybe not so much.
And I love that dynamic of friendship of seeing a market and chasing it and then making it their own.And speaking of humor,
You know, they're the friends that make the bologna for Mason at Turkey and the Wolf and all the other pieces and have their own takes.
So you do have chefs that are butchers that, you know, you do sit down at the restaurant and enjoy some incredibly fantastic food, probably one of the best places to eat in a city that's known for having some of the best restaurants in the world.
How many bologna sandwiches did you eat?
I ate about three from them, but I'll tell you what I had the most was the boot and egg rolls.I think we put it in there, but I think Leanne before back to New Orleans, stopped at a truck stop and truck stops in Louisiana have food and egg rolls.
She got a double, maybe ate it an hour into the trip and turned back around and then went back and got more.So she created another two hour diversion to get more egg rolls.But that's a great harmony of great food.
If my Leanne did that, we'd have to have a talk.
I was going to say that's not me, but I wish it was.
Well, we've got a a vegetable butcher that we're going to talk about here in a few minutes.I found that pretty, pretty fascinating too, because those are two words that don't usually go together, vegetable and butcher.
That's yeah, you know, I wanted to really present a broad book here, not only in traveling from Chinatown in San Francisco to the south of France, the different cuisines and cultures, but also what is the idea?
And, you know, it's something I approached in the barbecue book that this is a subject that continues to evolve.So Karamon Jeanne was actually the 1st. vegetable butcher in Eataly, which is the famous kind of open market in New York and beyond.
And, you know, there's a true need for it because she stood on the floor and people would bring her items like cabbage to Kohlrabi and say, how do I, how do I approach this?
And, you know, she's just really trying to say that vegetables can be more of the center of the plate.And we spent a fantastic day with her during our travels.She created a concept in Ohio and then I met her in San Francisco and
Yeah, it's just a further mission that I felt like was worth highlighting in this book, that it's not just meat and game.We include seafood, but vegetables as well.
Well, we got the whole gamut there.We're going to take another break.We're going to be back with Matt Moore to talk about his new book, Butcher on the Block. It's a great book.And I mean, it just is because Matt's a great writer.
And I don't say that because he's been on the show before, but I have several of his books and he is a great writer and the way he presents it.
And so we're going to talk about some more things that might make you scratch your head when we come back on barbecue nation.
Hey everybody, it's JT and I have eaten, if you've ever looked at me, you know that, but I have eaten seafood all over the world and I can tell you there's no place better than here in Oregon and our Dungeness crab.
If you want to learn more about Oregon Dungeness crab, just go to oregondungeness.org and find out how to cook it, how to catch it, where to buy it, and the sustainability of what they're doing there in the Oregon Crab Commission.Check it out.
This is an encore.Welcome back to Barbecue Nation.I'm J.T., along with my co-pilot, Ms.Leanne Whippen.We're talking with Matt Moore today on his new book, Butcher on the Block.
But before that, we've got to say thank you again to Painted Hills Natural Beef.Beef the way nature intended.And I'm trying to see if we can get them to extend. their new online sales promotion for another month or so for Barbecue Nation listeners.
Went pretty good, but they're just getting out of the blocks with that thing.So we want to see if we can help them out a little more.And also,
Right there in the middle of your screen, on the top, Leanne Whippen, Trim Tab's Pig Powder Barbecue Dry Rub.Her dad, Jim Tab, developed it.It won the Best Rub on the Planet Award.
It's used by winning pitmasters for over 30 years and is now available online at pigpowder.com. And I know I've actually had some people email me, Leanne, you should be getting some more orders there.
So I'm just going to I have they come in on a daily basis, sometimes six a day plus.It's a lot.
Yeah, that's good.That's good.So we're talking with Matt Moore now, new Butcher on the block, his new book, I should say it like that.
So one guy I wanted to talk to before we got into some recipes and, uh, like, uh, new feed steaks that intrigued me, Matt, I must say, but Omar, Omar, that's a guy who really laid it on the line to get here.
And then when he finally came North the second time, instead of going left, he took a right and it changed his life.
Yeah.You know, um, I purposely try not to do too much research before I pop on site. I wanted to represent the beautiful tradition of the carniceria and a few folks had mentioned just the quality at Enterprise Alabama.
So I hopped in the Piper in Nashville and flew down there and landed in Troy.And when I was driving down, I passed this monument to the boll weevil and had to dig back in my mind about the boll weevil of what occurred back in that timeframe.
But ultimately it was an infestation that really the cotton crop that everybody kind of deemed as one of the worst things that had ever happened.
But really, they herald it to their prosperity now these days, because it created diversification, and they went on to farm other things.And I don't know how that made its way into the story.Maybe it was destiny or time.
But when I met Omar, as you mentioned, tried several times to come here to the United States, ultimately to set up his own business and create a family. To the point where he's a he's a hardworking American and he's employing other Americans.
And he's also showcasing the food and the cuisine of his culture, which, you know, sitting there for the day and just seeing that man work, man, he's a guy that could actually get down in the three point stance and get right back up without any problem.
Hard worker. Um, and I love those stories because that's really the foundation of how this country was built.It's good people that want to come here and want to create a better lives for themselves and others.
Um, he just also happens to add some incredible food to boot.
So when he reached into that pot and gave me that big hunk of meat and you said it kind of burns your mouth, but it also melted in your mouth.Did you go, this guy's, this guy's got it.
Yeah, I mean, there's few bites that make you stand and remember time and place.That's certainly one of them.So that true kind of barbacoa cooked in the copper pot with the carnitas.At some point, you can't wait for them to make it.
You just say, let me have it now.That's the one benefit of coming is you kind of get to choose your own rules.One of those times that I pulled a little bit of rank.
Well, I like that.And I noticed that you, when you went down and you were like, kind of building your own tacos and stuff for, uh, I would do that.Yes, I would do that.It would be all over my shirt, but by God, I would do it like that.
So tell us about new V steaks.Now we've got meat head.Goldwin is a kind of a regular on this show.
We're good friends.Old meat head.
Yeah.And, uh, He actually speaks highly of you, which is good.
But he doesn't do that with very many people.
No, no, especially when we're not recording.I'll tell you.But he speaks very highly of you, Matt.How did you come up with that?
So obviously we have a couple of different methods of cooking, right?You know, the traditional method of cooking a steak, which would be just sear it hot and fast, indirect, till it comes to temp, let it rest.
You know, I think, you know, Meathead is a great, great proponent of the reverse sear, which I just absolutely love.So it's kind of the exact opposite.
He'll call it the redneck sous vide, where we bring it to temp over indirect heat, then finish it over a hard sear, which is very similar to sous vide, the French method of basically submerging it
in a bath of controlled temperature water historically, and then searing it off to create a Maillard reaction.Those are all great.But for me, I entertain.Somehow, some way, my wife is inviting people over to our house on a nightly basis.
And I think if you're good at entertaining, you should be entertaining and you shouldn't be outside cooking, maybe unless you don't like your guests.No, I'm kidding.
But the whole idea of NuVeed for me was kind of taking the method of reverse sear and sous vide and putting it into one.
And taking a griller smoker to the ultimate heat, you can do it indoors as well, but basically cooking things with as much heat and convection as possible.
So a steak, a tenderloin, a pork, whatever it might be, and then undercooking it by, you know, maybe 10, 12, 15 degrees, depending on the cut, and then trapping it the way the great pit masters do sometimes, you know, in foil, and then just letting it slowly rest
So what it allows me to do is cook steaks maybe two hours before my guests arrive and cook them as hot and as fast and undercook them and then trap them and they just sit and they just rest and they come up to this beautiful temperature where we get that end or edge to edge
beautiful sear, but medium rare the entire cut.And so it's kind of the same result, but I can just be enjoying my guests and say, okay, are you guys ready to eat?I don't have to step back and go sear something or follow that practice.
And I serve it all a minute.So I call it new V, it's sort of a method that I've kind of ingested and I've run it by meat head.And maybe there's more, maybe there's more there that we can collaborate on later on.
Do you think it's applicable to larger cuts of meat?
Yeah, I think especially for things that need to be cooked more on the mid-rare to medium style temperatures, it's going to be the thing you would eat a lot of traditional cuts like barbecue, where we're wanting the time and temperature to equal the result on a pork shoulder.
But we've done it on vegetables, potatoes too.So it is sort of that idea of maybe cooking things way in advance. Certain cuts have different use cases, but vegetables too, even seafood.
One of my favorite things to do is to take a whole side of salmon, and we did this camping.
I put it on a hot fire and let that fire just right on top of the charcoal, just in some foil, just kind of bring it to temp, cover it, and just essentially let it kind of poach and rest and marinate for about an hour and a half.
And then it was just absolutely just kind of mid-rare delicious, just pulling it off the skin.So yeah, I mean, I think there's a lot of use cases for it.
The the hardcore Suvi people will take that, and I'm kind of being serious because we've had we've had people on the show that I'm pretty sure they put their Cheerios in Suvi every morning, you know, but because they have gotten they've actually pretty much gotten away from.
goofballs like me and I'm assuming you too.And I know Leanne for a fact that, you know, we have an incendiary of grills, smokers and barbecues on our back patios or wherever we keep them.And we've got more in the garage.OK, the.
There was one fellow, I honestly and I apologize to him, I can't remember his name, but he was from Florida and he was really this guy and he was very nice and very very direct and very campaigning for sous vide, if you will.
But he had just gotten down to a small cooker, almost like a hibachi.And that was what he was was grilling it on at the end.I suppose if it worked, it was great.But if you're a true
barbecue snob, like a lot of people we know, and some people on this show.And I raised my hand.
I noticed Matt didn't really raise his there because he's got a book to sell.But the point is, I just wonder how the hardcore sous vide chef Steph is like that.She's a big sous vide fan.I wonder how they'll take that.
it's you know, have put some steaks and it's in the bath.We've had appetizers, it's time for dinner.I do have to step away and go light up the little hibachi or whatever it is and perform the work to create the beautiful sear.
So my method is just a different play on it.It's a lot of the same science and technique and, you know, me and I could wander on about temperatures and radiant temperatures and all these other things.So yeah, it's just the same concept.
I'm just using a lot of high heat very quickly and then using what every pit master uses, you know, something you pick up at any store and trapping it in foil.There is more science though.Maybe we want to go down the rabbit hole.
If I have a lot of steaks, those steaks are carrying more mass and heat energy.So I have to cook those even more under the temp because they're going to continue that carrying cooking time.
So there's a whole other subject to explore, but I wanted to give you a taste in this one.
I like it.I mean, I like it.I'm, I'm very, uh, very impressed that I'm, I will probably try that this weekend and, um, not so much that I always want to get back to my guests.Usually it's the opposite, but I want to stay outside.
But, uh, but truly I found that pretty, pretty fascinating and media is going to be on the show here in a couple of weeks.So we'll no pun intended.We will grill him about that.
Yeah, we will do that.Maybe we'll get a, a three-way V going, you know, I like it.
That sounds like a lot of fun.
It sounds like Pandora's box.It's going to turn into like, Oh, meathead.Okay.
So Leanne asked you real quick.Could you do, could you conceptually do like a rib roast at Christmas that way?
Yeah, I think the rib roast would be just a touch too much ass for the bone and everything else.The way I'll do is a whole beef tenderloin.That's one of my favorite ways to do it.
We're going to take another break.We're going to be back with Matt Moore.
Uh, maybe we'll talk about his music after that, but he's got a new book, uh, butcher on the block, fascinating and great stories in there, but we'll be back on barbecue nation right after this. Hey everybody, it's JT.
You know, I talk about Painted Hills all the time, and we always say beef the way nature intended, but it's more than that, because each bite of Painted Hills will make your taste buds explode, put a big bright smile on your face, and whoever's at your dinner table will have a big bright smile on their face, and you can thank me for that later.
Just go to paintedhillsbeef.com and find out more.You won't regret it. Hey everybody, JT here.I want to tell you about Hammerstahl knives.Hammerstahl combines German steel with beautiful and functioning designs.
They're part of the Heritage Steel Group, which also does their pots and pans.So go to heritagesteel.us, check out the Hammerstahl knives.If you're really into cooking, I think you're really going to like them. This is an encore.
Welcome back to Barbecue Nation.Before we get back talking with Matt here, here is Kel Phelps with his news update from NBBQA.
Hey, welcome, y'all.And thanks for listening.Here's what's smoking now.Barbecue season is here.And with the month of May comes National Barbecue Month.
Make sure and keep the grill or barbecue hot for the entire month while spreading your love of all things cooking over an open flame.Who knows, you might even inspire someone to start cooking from your efforts.
The International Meat Secretariat has welcomed a new report issued by the Food and Agricultural Organization
of the United Nations that reaffirms livestock's critical role in healthy diets and sustainable food systems and will make a significant contribution to global understanding of the benefits of meat production and consumption.
Does this mean that plant-based meat is on the way out?Good question. Did you know you could get the latest BBQ and Grilling news, recipes and event listings every month from BBQ News Magazine.
Published monthly for the past 33 years, this is the one place to find everything about outdoor cooking.You can find a free sample issue now at BBQNews.com.Hey guys, thanks for listening and until next time, keep it smoking.
Thank you, Kel.We appreciate that.You can find out more about the National Barbecue and Grilling Association.And don't ask me why there's no G in their.Their letters, but you can go to Alaska, it's always the question.
Yeah, it's it's always the question while they ask, at least you're paying attention, right?Yeah.
So you can go to their website and find out more, but we're talking with Matt Moore today. His new book, butcher on the block.Matt's got a ton of books he's written.They're all very good.
I mean, South's the best, but I'll always love the titles to Matt cereal griller, Southern gentlemen's kitchen.Uh, South's best butts.I think that was the one that really caught my eye years ago, but we've got just a few minutes here.
What's your favorite recipe in the book?
Oh, man, that's like asking which one of your kids is your favorite.That's why I had one kid.
I'll tell you, the corn beef tongue Reuben's looks.
Yeah, it's it's funny when you watch the millennial generation using a tick tock and Instagram stories about eating beef tongue.But when you put it in a reed, a Reuben like Karen did, it's pretty fantastic.Yeah, I think for me,
Just going back, this was also an opportunity for me to revisit some family history with my great-great-grandfather and grandfather's butchers.
There's not a day that goes by or a week that passes where we don't do something on the grill in kebab fashion.I think just the shish kebab, my grandfather would always bring home, top sirloin, ends and trimmings, super affordable.
put them through a marinade in our family of a lot of vinegar, a lot of garlic, a lot of salt, and just cooking that on the grill.I was camping with my girls this weekend.Everybody had hamburgers and hot dogs.I had shish kebabs.
So I think it's just that smell and that sight that I never tire from having on a weekly basis.
You dedicated the book to your grandpa.
Yeah, I did.For me, I got a lot of great memories growing up.My grandmother and grandfather on those sides have been a part of every book that I've written.
Obviously, this one gave me the opportunity to leverage his life and his career and his service to the country and shine a spotlight on it like a lot of folks.I think if you
If you think about it, nearly everybody you ask, when I've mentioned this was what I've been working on the last three years, everybody would scratch their head and say, oh, you know, my dad was a butcher, my uncle was a butcher, you know, whatever that might be.
So it runs in a lot of the family trees that are out there.
Yeah, it really does.Well, You live in Nashville.I live in Oregon.My family came out here 1849.
I mean, I wasn't really familiar with a lot of them personally, you might say, but they came out here and they had to know how to to, you know, butcher a hog or a steer or something and how to and they had to use everything.
They threw nothing away from the tallow to the hide, to the tail, you know, all that.And Uh, somehow I I'm showing my age here, obviously, but we're all close to the same age bracket.
Um, those are skills that people need and they don't know it, you know, really do that.I gotta tell you, I, I, I look at your kebabs.I love braid short ribs.I just love them.
And I looked at that recipe and I thought that steal that for me, or maybe I stole mine from Matt.I'm not sure.
Yeah.I mean, you know, like all those cuts, right.That you walk in and if you've never approached something like that, asking the butcher is one of the best ways to, to get the recipe or the technique.
And that's a great example of something that, you know, through braising through technique, uh, we get that fall off the bone quality and then mixing it in a tomato sauce with a little pasta.Never heard of anybody.
Yeah.Not, not a problem in the world with that.Um,
You know what recipe I I had never seen this recipe ever.And it's the whole whole hogshead tacos.And you actually talk about cooking the head by itself, which I've never done.But I've had a couple of heads sometimes. Laying around.
So now I know how to cook it by on its own.I thought that was very intriguing, as well as your scallop rolls with the cornichon tartar sauce, because I'm a lobster roll freak, but I love scallops.
And I never it never dawned on me to actually treat it like lobster, make a roll out of it.So I thought that was a good recipe as well.
I love that you highlight it.The whole hogshead we got in Cambridge City, the Rim family, that's what they do.They process.So they use everything.
And Joe, the younger generation that's taking over, I think for his wedding, he actually, that's exactly what he did.And there's just so much meat in the cheeks.And obviously for those that
that want, they can follow the pork shoulder as an alternate.But the scallop, I mean, prime example, when I went to Red's Best and met Jared Auerbach in Boston, we went to the spot.
And like you said, I'm a huge fan of scallops, and I'd never seen a scallop roll.So when I saw it on the menu, I was like, that's got to go in the book.It's absolutely delicious.It makes all the sense in the world once you try it.
And was he related?I'm sorry.Go ahead.
I was just going to say the other thing with his recipes.It isn't a million ingredients and things you can't find.
I mean, you actually use some product names that are readily available, which is very helpful for people that might be like, oh, well, you know, I don't know what to buy.
And you you you're straight up and you tell it exactly the way it should be done.I love that.
Fresh seafood should be treated very, very simply.And that's what they're doing.And they have access because he's running a small empire out of Boston.He's changing the landscape of those ingredients.
Is he related to red Arbok?No, the Celtics.I read that like three times.I'm going, it's got to be in there.
Dan Auerbach of the black keys.Now he's, he's his own man.He's he's a, he's a great guy.
Yeah, that's very interesting.Very interesting.Matt, you got a few minutes.We're going to stick around for after hours.That's always fun.But Miss Leanne and I need to to get out of here.But before we go.
I want to tell you again, Matt's new book, butcher on the block, everyday recipe stories and inspiration from your local butcher and beyond.And there's a lot of beyond in it.And there's some great, great stories and recipes.
Um, we got to get out of here.Network's going to cut us off in a minute, but we are going to do after hours. And we'd like to thank again, Matt, for being on the show.His new book, Butcher on the Block.Remember our motto, turn it, don't burn it.
So for Miss Leanne, the aspiring pilot and myself, we will see you next week.
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