Latest / The Steve Harvey Morning Show / Rushion Interviews Big Green Egg Executive Chef David Rose | Grammy Award-winning producer Warryn Campbell!

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Rushion Interviews Big Green Egg Executive Chef David Rose | Grammy Award-winning producer Warryn Campbell! · The Steve Harvey Morning Show

0:04
Speaker 1: Welcome to Money Making Conversations. It's to show that she
0:07
Speaker 1: has the secrets of success experience firsthand by marketing and
0:10
Speaker 1: Brandon expert Rashan McDonald. I will know he's given me
0:13
Speaker 1: advice on many occasions in ocasion didn't notice. I'm not broke.
0:17
Speaker 1: You know. He'll be interview with celebrity CEOs, entrepreneurs and
0:20
Speaker 1: industry decision makers. It's what he likes to do, it's
0:22
Speaker 1: what he likes to share. Now it's time to hear
0:25
Speaker 1: from my man, Rashan McDonald. Money Making Conversations Here we come.
0:30
Speaker 1: Welcome to my show, money Making Conversation Masterclass. I'm your
0:33
Speaker 1: host with Sean McDonald. I recognize that we all have
0:35
Speaker 1: different definitions of success. For you and maybe the size
0:38
Speaker 1: of your paycheck. Mine has inspired people to develop a
0:41
Speaker 1: plan to reach their dreams. It's time to stop reading
0:44
Speaker 1: other people's success stories and start writing your own. You
0:46
Speaker 1: can only exceed the expectations by believe it in yourself.
0:50
Speaker 1: People always talk about purpose of gifts. If you have
0:52
Speaker 1: a gift, leave with your gift and don't let your friends, family,
0:55
Speaker 1: or coworkers stop you from planning or living your dreams.
0:59
Speaker 1: My guests to share David Rose. May have seen David
1:02
Speaker 1: an action on many TV cookie shows and national talk shows,
1:05
Speaker 1: including competing on Food Network Star. He's born in New
1:10
Speaker 1: Jersey to both his parents who are chefs. Oh wait,
1:13
Speaker 1: that's some good eating right there. If it smells good,
1:15
Speaker 1: look good, chances are in that house it was good eating.
1:18
Speaker 1: Chef Javid Rose is also Omaha Steaks Executive Chef spokesperson
1:23
Speaker 1: and serves as a national brand ambassador for Nissa USA
1:27
Speaker 1: and Big Green Egg. He's on the show to talk
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Speaker 1: about his new cookbook, Egging David Rose Cooks on the
1:34
Speaker 1: Big Green Egg. Please, welcome to Money Making Conversation Masterclass,
1:38
Speaker 1: the one and only David Roose. How you doing, sir
1:44
Speaker 1: Mortar brother. Thanks for having me so much that I
1:47
Speaker 1: appreciate it as enjoy to be here and I'm excited
1:50
Speaker 1: to dig into it. So thank you again for having
1:53
Speaker 1: First of all, thank you for sending your book. Uh.
1:55
Speaker 1: Egging David Rose Cooks on the Big Green Egg. Let's
1:58
Speaker 1: let's let's let's go and get it. Let's go and
2:00
Speaker 1: get it out. Guess okay, I have to set up.
2:04
Speaker 1: I have the the Big Green Egg, I have the
2:07
Speaker 1: table that comes with it. I got this beautiful cover
2:11
Speaker 1: that goes over it, and that bad Boy I'm set up.
2:14
Speaker 1: That bad Boy has been covered for six years. That's okay,
2:22
Speaker 1: I got So having you on the show means that
2:26
Speaker 1: guess what it's tied for, the big unveiling of that.
2:29
Speaker 1: I gotta pull it off. And your book, tell us
2:32
Speaker 1: how you got involved with this? You know, the Big
2:35
Speaker 1: Green Eggs. You see the signs. I'm based in Atlanta
2:38
Speaker 1: from you born and Raison, So it's like Bobeque capital,
2:41
Speaker 1: some capital where when I've lived all my life. Okay,
2:44
Speaker 1: so the Big Green Egg. You cannot avoid the Big
2:46
Speaker 1: Green Egg. Okay, So tell us exactly what is the
2:50
Speaker 1: Big Green Egg and what makes it so special? David alright,
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Speaker 1: So the Big Green I it's been around for forty
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Speaker 1: plus years now, back in the seventies and Ed Fisher
3:01
Speaker 1: the founder, creator, CEO of Big Green Egg. What he
3:06
Speaker 1: did actually was he was the military, he was overseas
3:10
Speaker 1: in Japan and it was based off of the Komoto
3:13
Speaker 1: smoker has been around for thousands of years, clay pot
3:17
Speaker 1: and essentially, you know, you could smoke and you could
3:20
Speaker 1: do all types of foods, meats, proteins, vegetables, on it.
3:24
Speaker 1: So he set a couple back, shipped them back to
3:27
Speaker 1: the States and said, this Komoto smoker, this is good,
3:31
Speaker 1: but it can be better. It can be great. So
3:33
Speaker 1: what he did then from there is um he started,
3:36
Speaker 1: you know, kind of fixing them up, enhancing the hardware,
3:39
Speaker 1: making them a little more sturdier, and started selling them
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Speaker 1: and branding him as Big Green Eggs. But when Big
3:44
Speaker 1: Green egg really took off is when he started working
3:47
Speaker 1: with NASA and using the same surroundings that NASA space
3:50
Speaker 1: shuttles used. So there's some scientific to it as well,
3:53
Speaker 1: my friends. So it heats up quickly, cools down quickly,
3:57
Speaker 1: and retains temperature very evily. And due to the porous
4:01
Speaker 1: nature of the smoker, you know, for those who aren't
4:05
Speaker 1: quite as technically you know, savvy with drilling, it really
4:09
Speaker 1: is forgiving because if something's chorus, that means it retains
4:12
Speaker 1: moisture as opposed to your stainless steel smokers or grills.
4:17
Speaker 1: And the thing that I love most about the big
4:19
Speaker 1: geren Neck, what eggheads you call big geren Neck advocates
4:23
Speaker 1: love so much about it is the versatility of it,
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Speaker 1: where you can do low and slow hot and fast
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Speaker 1: cold cold smoke. You can do steaks, pizzas, ribs, briskets,
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Speaker 1: uh and eggain. What I really love doing is highlighting
4:37
Speaker 1: that versatility. So soups, slads, entrees, desserts. Um, you have
4:42
Speaker 1: some break. Okay, you know this is my show. We
4:50
Speaker 1: can talk out. We're gonna talk about recipes. We gotta
4:53
Speaker 1: do a little quick sale on this show. This ain't
4:56
Speaker 1: a quick sales. Just get to know. They know I
4:59
Speaker 1: talked about creatively now because see I've been blessed with
5:03
Speaker 1: the skill I know I've been I've been award winning chef.
5:06
Speaker 1: I've gotten that honor. I mean, I mean a baker,
5:10
Speaker 1: and I love to cook. You know. I come from
5:12
Speaker 1: a family or a big black families, six sisters, two brothers,
5:15
Speaker 1: you know, all the home cooked meals because we didn't
5:17
Speaker 1: have that much. So everything was cooked. But I didn't
5:20
Speaker 1: learn to because I had six sisters. My parents old school,
5:23
Speaker 1: they wouldn't let me in the kitchen, Okay, So I
5:25
Speaker 1: just had to watch all the time. And not just
5:27
Speaker 1: as I went to college that I started cooking. I
5:30
Speaker 1: learned how to cook at the Jewish Delhi. That's what
5:32
Speaker 1: my first job out of in college was in Jewish Delhi,
5:35
Speaker 1: and that's why I learned how to cook mats balls
5:37
Speaker 1: and all that. One of my favorite all time meals
5:39
Speaker 1: that German patata sound, you know, all that, all that,
5:43
Speaker 1: all that stuff. And so that's why I really got introduced,
5:46
Speaker 1: you know in the Green being who loge from all
5:48
Speaker 1: that good stuff. I learned how to do that at
5:50
Speaker 1: the Jewish Delhi. And so but the thing about it
5:53
Speaker 1: is that as over the years, you get trapped in
5:56
Speaker 1: your own skill set what you do, not want to
6:00
Speaker 1: innovate or not trying to change. And that's what this
6:03
Speaker 1: interview is about showing people like, you know, my dad,
6:06
Speaker 1: he grew up on the drum barrel. That's when we
6:09
Speaker 1: drew up, bobecue on. And so so what I want
6:12
Speaker 1: to make sure we understand is that the Big Green
6:16
Speaker 1: Egg is not about just bobbecuing no. And so that's
6:21
Speaker 1: why I want to slow it down so everybody can understand,
6:24
Speaker 1: because it can get thrown into that Bobby que club
6:28
Speaker 1: and that or not on the fifty five drum barrel.
6:31
Speaker 1: Drum barrel, that's what they was. They were there for
6:33
Speaker 1: barbecue and smoking and all that stuff. Okay, you couldn't fry, no,
6:37
Speaker 1: eggs on there. You you couldn't do nothing that you
6:39
Speaker 1: dropped the links on. Now you dropped the ribs on,
6:41
Speaker 1: the dropped the chicken on that, you put your bobecue
6:43
Speaker 1: beans in the corner, and brother, you went to work
6:45
Speaker 1: and its smoke. Now the big Green Egg. That's not
6:48
Speaker 1: the same conversation. Correct, correct, that is correct. That is correct,
6:52
Speaker 1: and it can be used for barbecue and smoking. But
6:55
Speaker 1: it's more so the vers fatility of everything you can
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Speaker 1: make inside on yourself top in your oven you can
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Speaker 1: make on the big Green Egg. And that's one of
7:03
Speaker 1: the few girls that can say that it can do that, right.
7:06
Speaker 1: And so now my my, my, my senior marketing activation director.
7:10
Speaker 1: He lives and dies by the Big Green Egg. Or
7:13
Speaker 1: he he talks a big yeah, he talks a big
7:17
Speaker 1: story about the Big Green Egg. And so now me, uh,
7:21
Speaker 1: I want you to, I want you to kind of
7:23
Speaker 1: like admonish me for having it lockdown for six years.
7:27
Speaker 1: Tell me, Rashawn, shame on you. This is what you
7:30
Speaker 1: should be doing with that beautiful green egge that just
7:33
Speaker 1: sitting under you on your in your house, covered up.
7:36
Speaker 1: So why why why should I why should I unveil
7:41
Speaker 1: it now? After this book, this beautiful book that I've
7:43
Speaker 1: read called Egging, there's specifically geared to a green egg cookie. Yeah,
7:49
Speaker 1: with this book right here, all these recipes were made
7:52
Speaker 1: with the big Green Egg in body. Uh, not to
7:54
Speaker 1: say you can't use the book as well for any
7:56
Speaker 1: other kind of girls are smokers. But you know, for me,
8:00
Speaker 1: I've been talking to you and kind of taking a
8:01
Speaker 1: brief look at your social media. I see that you're
8:04
Speaker 1: a foodie. I see you're a lover of food. And
8:07
Speaker 1: you know, for you to be a foodie and not
8:10
Speaker 1: use the Big Green Egg and having out there collecting
8:13
Speaker 1: dust and pollen, you're doing yourself with this service. But
8:16
Speaker 1: I'm gonna going and say that real quick. But this
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Speaker 1: book just really highlights everything from baking to smoking vegetables,
8:24
Speaker 1: literally everything on the Big Green Egg. And you love baking.
8:28
Speaker 1: A really great thing with the Big Green Egg is
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Speaker 1: that little smoke kind of hint. The smokiness adds a
8:33
Speaker 1: kind of a deep in layer to the cake. So
8:36
Speaker 1: that German chocolate cake that sheat cake, that smoker that
8:39
Speaker 1: grilled that big Green egg is gonna kind of bring
8:41
Speaker 1: it from a good cake. It's good right now, but
8:44
Speaker 1: it could be fire fire. Two fires is better than
8:47
Speaker 1: one absolute absolute distinguish. You have the word smoking and
8:57
Speaker 1: then you have you know, did you have then you fire?
9:00
Speaker 1: What is how do you when do you use smoke
9:02
Speaker 1: and when do you use fire in the process of
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Speaker 1: preparing meals? Okay, yeah, so as far as you smoke,
9:12
Speaker 1: you could do cold smoke, like you know, for salmon, seafoods,
9:16
Speaker 1: things of that nature, to kind of you know, where
9:18
Speaker 1: you want a low and slow smoke and you don't
9:21
Speaker 1: want the smoke to overpower it. Smoking also comes into
9:24
Speaker 1: play with your briskets, your ribs. You can smoke chicken,
9:28
Speaker 1: you know, things of that nature or if anything you
9:30
Speaker 1: want to add smoke to it. But when you have
9:32
Speaker 1: direct fire, which is direct grilling and indirect grilling which
9:36
Speaker 1: you're smoking, direct grilling is more of your high and
9:38
Speaker 1: fast like your steaks, your chops, the bob stuff of
9:42
Speaker 1: that nature where you want that direct heat of flames
9:45
Speaker 1: to kind of kiss it, just suddenly kiss it. Just
9:47
Speaker 1: get that nice char that nice grill, that nice brown
9:50
Speaker 1: because color that brown, that's flavor, brother, and that's what
9:53
Speaker 1: you want you up steak. Let's slide right on steak smoke.
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Speaker 1: Now I did now, I've eaten steaks many times, David
10:04
Speaker 1: in restaurants, and early on, I used to just drive
10:08
Speaker 1: people crazy by saying the word well done. Get the
10:11
Speaker 1: ugly look well done. Why did you come in here? Why? Why? Why?
10:16
Speaker 1: Why are you wasting our time burning up a good
10:18
Speaker 1: piece of meat? Okay, So now I'm a medium guy.
10:22
Speaker 1: I'm a medium, a medium guy. You and I understand
10:25
Speaker 1: the value of what they were trying to teach me.
10:27
Speaker 1: But I was thinking to my guns at an early age.
10:30
Speaker 1: Now on the group, how do you prepare steak for
10:36
Speaker 1: for for the big green egg? And how do you serio?
10:39
Speaker 1: That is, the words like sear, I hear words like
10:42
Speaker 1: two minutes on this side, two minutes on the other side.
10:45
Speaker 1: Talk to us about the whole preparation. Since you are
10:47
Speaker 1: represented O mahar Steaks, talk to us with the magic
10:50
Speaker 1: yeah yeah, yeah yeah. Essentially, So first off, you want
10:55
Speaker 1: to kind of notice the basics of the composition and
10:58
Speaker 1: DNA so to speak of us. What a steak is,
11:01
Speaker 1: you know, So a steak is essentially you know, it's
11:03
Speaker 1: cut from different primal cuts of the steak and it's
11:06
Speaker 1: sliced into you know, the muscles. So essentially the steak
11:09
Speaker 1: is the muscle, and then the white that's in between
11:12
Speaker 1: the muscle, that's the intermuscular fat, and that's the good fat.
11:15
Speaker 1: That's the fact that melts inside of the steak gives
11:18
Speaker 1: that nice juiciness and mouth water ring mouthfeel which we
11:22
Speaker 1: all love and look for in steak. So a couple
11:25
Speaker 1: of first things before you even get that steak on
11:28
Speaker 1: the grill in that cast iron fan um, A lot
11:31
Speaker 1: of core mistakes people make is you want to bring
11:33
Speaker 1: that steak to room temperature, because you gotta remember, a
11:37
Speaker 1: calm steak is essentially a cold muscle. And what cold
11:41
Speaker 1: muscles do is, uh, they take a while to you know,
11:44
Speaker 1: to warm up, and they remain tense. And if you
11:48
Speaker 1: want to go in and put that steak on the
11:50
Speaker 1: grill cold, it's gonna have inconsistencies and it's not gonna
11:53
Speaker 1: get that nice char and cook for that perfect temperature
11:55
Speaker 1: you want. So always put the steak out for at
11:57
Speaker 1: least thirty minutes when it comes to temperature. Second, steaks
12:02
Speaker 1: take seasoning very well, salt, pepper. That is a great
12:06
Speaker 1: basis right there. A lot of times, you know, with
12:09
Speaker 1: Omaha steaks, the quality of the steak is so great.
12:11
Speaker 1: It just needs salt and pepper. But feel free to
12:13
Speaker 1: add make your own rubs, your own seasonings. Get crazy,
12:17
Speaker 1: get creative, do your things. Now. When it comes to
12:20
Speaker 1: the grilling process, there's a couple of different ways to
12:23
Speaker 1: grill and cook up your steak. You can do direct grilling,
12:26
Speaker 1: where from start to finish, you finish it, and you
12:29
Speaker 1: started and finish it on direct teeth, that's over the flames.
12:33
Speaker 1: That's one way I'd recommend those for your thinner cuts
12:36
Speaker 1: of meats, like your flanks. Your skirts were essentially something
12:40
Speaker 1: like that. For a nice medium or a medium, you're
12:42
Speaker 1: doing three to four minutes on each size. But now
12:45
Speaker 1: you have your bad mamajammas like your porter hops, you
12:48
Speaker 1: have your rib eyes, you have your tomahawk bone in shops,
12:51
Speaker 1: those right there. You kind of want to approach those
12:54
Speaker 1: differently because you want to have that fat render down
12:57
Speaker 1: and get nice and chewy, and you know it is
13:00
Speaker 1: kind of get really really nice to that desired temperature
13:02
Speaker 1: to what you want because the last thing you want
13:04
Speaker 1: to do is cook a steak and you have grizzly,
13:06
Speaker 1: hard fat. That's not pleasant. Nobody wants that. So for
13:10
Speaker 1: what I recommend that that particular process right there is
13:13
Speaker 1: I consider that with the reverse searing process. So what
13:17
Speaker 1: you do is you start out indirect, so that plate
13:20
Speaker 1: center that comes in there, you have that in there.
13:22
Speaker 1: You do that too, fifty two fifty low and slow,
13:26
Speaker 1: and you let that come about ten degrees below your
13:29
Speaker 1: desired temperature. So you said you're a medium man. Medium
13:32
Speaker 1: is one forty five. So you let that steak go
13:35
Speaker 1: till it reaches one thirty five. You take the steak off,
13:39
Speaker 1: you remove that plate center, crank it up to direct key,
13:43
Speaker 1: direct flames about five to five fifty. Essentially, at that point,
13:47
Speaker 1: the steak is already at that temperature that you want,
13:50
Speaker 1: but ten degrees shot. So by you getting that hard
13:53
Speaker 1: fast heere on there, it's gonna raise five degrees five
13:56
Speaker 1: to eight degrees. Then you want to always let your
13:58
Speaker 1: steak rest. By letting your steak rest, you're letting me
14:01
Speaker 1: chill out. You don't cut into it, you don't touch it,
14:04
Speaker 1: you don't eat it. It's gonna allow those juices to
14:06
Speaker 1: redistribute and stay inside the steak where it belongs. Because
14:10
Speaker 1: the last thing you want to do is to cut
14:11
Speaker 1: into any roast, any large turkey or chicken or poultry
14:16
Speaker 1: steak because he's gonna lose all of juice. Rest perfect
14:24
Speaker 1: one medium every single time. Repeat that one more time.
14:30
Speaker 1: You said the one thing you don't want to do
14:31
Speaker 1: is cut into because you broke up a little bit.
14:33
Speaker 1: I want to make sure we get that. That was
14:35
Speaker 1: on the point you was talking about, because me, I'm
14:37
Speaker 1: a guy who wants the steak to be warm when
14:39
Speaker 1: I cut into I see smoke. You don't want to
14:41
Speaker 1: do that, right, Well, what you can do, actually, if
14:45
Speaker 1: you're if you're sitting at home and you're dining at home,
14:49
Speaker 1: you definitely want to let it rest. Even in steak
14:52
Speaker 1: restaurants they let it rest as well, they're keeping it warm.
14:55
Speaker 1: But yeah, but a lot of times, you know, especially
14:58
Speaker 1: if you're making a lot of steaks or roast, you
15:00
Speaker 1: want to always let it rest because that's gonna allow
15:03
Speaker 1: the juices to stay in there inside of the meat
15:06
Speaker 1: where it belongs. Okay, cool, We'll be right back with
15:08
Speaker 1: more Money Making Conversations Masterclass with Rushan McDonald. Now, let's
15:16
Speaker 1: return to Money Making Conversations Masterclass with Rashan McDonald. Chef
15:21
Speaker 1: Davis Rose, I'm talking to him, one of the great
15:23
Speaker 1: stars and TV great personality. You've seen them on national
15:27
Speaker 1: talk shows, Good More in America, all these types of shows,
15:30
Speaker 1: all the all the food channel type shows, formal Food
15:33
Speaker 1: Network star, well guess what he is a Food Network star.
15:36
Speaker 1: You don't lose something that you're great power. Okay, It's
15:38
Speaker 1: like I will always have a degree in math. Okay,
15:41
Speaker 1: now let's talk about it. Sucking into the book again,
15:43
Speaker 1: let's talk about your your your food training, your culinary history.
15:47
Speaker 1: How did we I know both your parents were chef.
15:49
Speaker 1: Was without a natural path for you or did you
15:52
Speaker 1: have another journey you wanted to play with the sports
15:54
Speaker 1: and you went back to chef, being a chef as
15:57
Speaker 1: a career opportunity to talk about that, and then we
15:59
Speaker 1: won't get back to the iggy the book about cooking
16:02
Speaker 1: on the Victory Egg. Yeah, yeah, yeah. So it's funny.
16:05
Speaker 1: We have a lot of parallels as far as you
16:10
Speaker 1: become a big friend a big family. I come from
16:13
Speaker 1: a big family. I'm one of eight on the baby
16:16
Speaker 1: and my mom's thirteen. As one often huge, huge Jamaican family.
16:23
Speaker 1: Literally everybody was born in Jamaica except for me. Um So,
16:28
Speaker 1: mama was a chef, dad was a chef, but everybody
16:31
Speaker 1: in my family, even though they weren't classically trained or
16:34
Speaker 1: was their career. Everybody can burn, everybody can cook, everybody
16:38
Speaker 1: can cook their tail off, so there's always being around that.
16:41
Speaker 1: Some of my fondest memories were about great food. So
16:44
Speaker 1: I've always been in the hospitality. For my first job,
16:47
Speaker 1: I was thirteen years old. I was a room service
16:50
Speaker 1: attendant for the Radison Hotel and Inglewood, New Jersey. And
16:53
Speaker 1: from there I served, I bar attended a bar, backed
16:59
Speaker 1: literally every position in front of the house. I moved
17:02
Speaker 1: down to Atlanta. I'm bartending at the time when I
17:04
Speaker 1: was twenty one, back in oh three, and from there
17:08
Speaker 1: I'm kind of figure out, Okay, what's my next step,
17:10
Speaker 1: what's my next move? And I see a commercial and
17:14
Speaker 1: the commercial says, as clear as day, the Cordon Blue
17:17
Speaker 1: realized your culinary dream. And you know, something just kind
17:20
Speaker 1: of snapped something that's kind of registered in my head.
17:23
Speaker 1: I said, you know what, I love to cook. I've
17:24
Speaker 1: always cooked, I've done everything in hospitality. Um let's give
17:28
Speaker 1: it a try. So I went. I visited the campus
17:32
Speaker 1: and you know, like in the cartoons, those old school
17:35
Speaker 1: Looney two cartoons with the light bulb goes off. It
17:37
Speaker 1: was a lightbulb moment where I looked at the itinerary,
17:40
Speaker 1: look at the syllabus, took a tour, and I just
17:42
Speaker 1: knew that's where I was meant to be. And prior
17:46
Speaker 1: to that, you know, the words scholar and David Rose
17:49
Speaker 1: word seldom I'm lying, not sell them, never used in
17:53
Speaker 1: the same sentence. But I graduated top of my class,
17:56
Speaker 1: Summa kum laude, and then from there the trajectory just
17:59
Speaker 1: was quick and hurry, and having them looking back says now, well,
18:03
Speaker 1: first of all, man academia has been Uh, it's good
18:07
Speaker 1: to you. You plus a matching personality because when you
18:11
Speaker 1: own TV, personality plays role and also simplicity, you know,
18:15
Speaker 1: you know, because the thing about I think that the
18:17
Speaker 1: major thing I've enjoyed about seeing the evolution of TV
18:22
Speaker 1: cooking or TV preparation is that it doesn't look difficult
18:26
Speaker 1: anymore because a lot of everyday people are doing it
18:28
Speaker 1: on social media, YouTube, TikTok and all that. Your book,
18:33
Speaker 1: your recipes are very simple, you know, I don't get
18:35
Speaker 1: caught up into the you know, the teaspoon and the
18:38
Speaker 1: quarter cup and all that can really just bog you down.
18:42
Speaker 1: And go that looks more like science than cooking. Tell
18:46
Speaker 1: us how the whole process you went about, not so
18:50
Speaker 1: much dumbiness down to the everyday person like me, but
18:53
Speaker 1: putting together a fun cookbook that you call eggy. Yeah,
18:58
Speaker 1: for sure, you know egg and you know big green egg. Egging.
19:02
Speaker 1: You know, it's kind of the informal word you're using.
19:03
Speaker 1: They're using the big green eggs. So I wanted to
19:05
Speaker 1: make it a casual, smooth approach. When you look at
19:09
Speaker 1: a book called egging, it looks fun, it looks excited,
19:11
Speaker 1: and it draws you in immediately. This based off the title,
19:15
Speaker 1: and I wanted a very approachable title. That was very
19:18
Speaker 1: important for me. And you know a lot of people
19:21
Speaker 1: are intimidated by cooking, intimidated by grilling, because the last
19:25
Speaker 1: thing you want to do is body is big old
19:27
Speaker 1: steaks and over a three hundred dollars and ribs and brisket,
19:31
Speaker 1: and be that person at the cookout. Everybody looking at you.
19:34
Speaker 1: He messed up the ribs, femails of the brisket. Nobody
19:36
Speaker 1: wants to. But I think this book right here, this
19:40
Speaker 1: book is the play the quintessential playbook for everything grilling,
19:44
Speaker 1: especially with big green eggs from how to light it,
19:47
Speaker 1: how to keep the temperature, cooking temperatures, cooking done. This
19:51
Speaker 1: grill maintenance where if you have never used the big
19:55
Speaker 1: Green egg, never heard the word big green neg in
19:57
Speaker 1: your entire life, and you see this book, you read
20:00
Speaker 1: this book. I guarantee by the time you are done
20:03
Speaker 1: reading it, you're self sufficient and you can be a
20:06
Speaker 1: grill aficionado. And I have the knowledge to know once
20:10
Speaker 1: you can make because the preparations, the sauces, the marinades,
20:14
Speaker 1: just because it's for chicken, you can easily take that
20:17
Speaker 1: and apply that to fish or take And the great
20:21
Speaker 1: thing about cooking is this right here is the blueprint.
20:24
Speaker 1: You take this blueprint, you make it yours. You add
20:26
Speaker 1: your own flavor as your own twist, and just you know,
20:29
Speaker 1: putt your put your synature on that. And that's the
20:31
Speaker 1: great thing about cooking. Options, endless opportunities for your player. Yes,
20:36
Speaker 1: I'm speaking interviewing chef David Rose his book Egging David
20:40
Speaker 1: Rose cooks on the Big Green Egg. Um My, my
20:44
Speaker 1: fans are always wanted to what I like about the book,
20:46
Speaker 1: what recipe stood out. I'm from the South, everybody you
20:49
Speaker 1: know that Houston Texas going to bring in the inner city.
20:52
Speaker 1: So that means that I've had experiences for a certain
20:55
Speaker 1: type of meal all my life. In this book he
20:57
Speaker 1: talks about making ox tails on the Big Queen. Now
21:01
Speaker 1: you know, that's the first I had that. You know,
21:04
Speaker 1: I had to bring that up on the show David.
21:06
Speaker 1: Oxtails on the Big Green. If that ain't a Southern delicacy,
21:10
Speaker 1: If that don't make black people go, Let's see if
21:14
Speaker 1: they falls off the bone. Let's see when you when
21:16
Speaker 1: you're put in your mouth, do you just suck all
21:18
Speaker 1: the meat off? Is that the type of oxtails we're
21:22
Speaker 1: getting off the Big Green? Eggs sir, If you want
21:25
Speaker 1: to have a little bit of integrity to where it's
21:28
Speaker 1: still on the bone, it's not disintegrating, that's when it
21:31
Speaker 1: falls apart in your mouth. That's the secret right there,
21:34
Speaker 1: because you want to have you know, oxtails, not pulled oxtails. Yes,
21:38
Speaker 1: you know. So it's delicious, it's great. And you know
21:42
Speaker 1: Jamaicans love oxtell as well, so we share that very
21:46
Speaker 1: you know, very you know similar uh situation as well.
21:49
Speaker 1: You know where essentially it came out of necessity as
21:52
Speaker 1: being you know, slaves and not getting me the prime
21:55
Speaker 1: cuts and just us being the culinary magicians that black
21:58
Speaker 1: people are the culture here. We take anything you know,
22:02
Speaker 1: from the pig foot to the tripe, deliver and make
22:06
Speaker 1: it delicious and make it singing oxtails. No different to
22:09
Speaker 1: where now mainstream restaurants are now carrying it. Boxtells which
22:14
Speaker 1: used to be cheap. I don't thank them that. I
22:18
Speaker 1: really think that's the credit to us. Well, I'll just
22:21
Speaker 1: tell you right now. You know that we cheap because
22:22
Speaker 1: black people eat it. You know what I'm saying. We
22:24
Speaker 1: had to. We had a budget, and we ate it
22:26
Speaker 1: within our budget. And everyone's an explicive. Way back when
22:29
Speaker 1: I was growing up, I've never known my thing and
22:31
Speaker 1: you know, you know you you you should make it.
22:34
Speaker 1: So you know over in Jamaica, oxtail. If you can't
22:37
Speaker 1: make oxtails over they probably run you off the island. Okay,
22:40
Speaker 1: so you know that part right right there. Everybody know,
22:46
Speaker 1: come on, not David Rose. Everybody know I love desserts. Okay,
22:50
Speaker 1: Now I do a great padding label, Pecan Pie. You know,
22:54
Speaker 1: I go to a book that's my girl. I support.
22:57
Speaker 1: I would support everybody's brand. So that's the recipe. I
23:01
Speaker 1: do with corn, Pope. Now you gotta bourbon ginger, but
23:05
Speaker 1: pompecn sir that you do on the big green egg.
23:09
Speaker 1: Talk to us about that, brother. Alright. So everybody in
23:13
Speaker 1: the top they have their own recipe for the compis.
23:16
Speaker 1: So what I want to do is make my own recipe,
23:18
Speaker 1: you know, to kind of you know, really honor the
23:20
Speaker 1: Southern peak canpie because my first experience of a peact pie,
23:24
Speaker 1: everyone's in the stop. So I gotta say, old master
23:26
Speaker 1: the stop. But you gotta make it difference. So what
23:28
Speaker 1: goes good at the smokiness Bourbon because bourbon is smoked,
23:32
Speaker 1: Bourbon is age and ginger because Jamaica we put ginger
23:35
Speaker 1: in everything. And brother, one of the best recipes you
23:40
Speaker 1: will ever taste Forget to smack your mom. You're gonna
23:43
Speaker 1: smack yourself and so good. My clients is a chef
23:47
Speaker 1: is Rogers. She owned she just trip ice cream called
23:50
Speaker 1: cream Alicious. That's her brand. She has Slap your Mama,
23:54
Speaker 1: it's one of our ice cream brands. So if you
23:56
Speaker 1: got a card, pot of making one to slap somebody.
23:59
Speaker 1: She got a credit, want to slap somebody, you know,
24:02
Speaker 1: I gotta put our ice cream on top of your pope,
24:05
Speaker 1: so I could just start slapping everybody, everybody, everybody in
24:12
Speaker 1: the face. Get away from me, brother. I'll tell you
24:15
Speaker 1: that if we're talking to the chef David Rose is
24:17
Speaker 1: incredible book egging uh. David Rose cooks on the Big
24:20
Speaker 1: Green Egg. But not only that, he's a he's an
24:23
Speaker 1: ambassador for all my heart Steaks as well as Nissa
24:26
Speaker 1: in USA. But again, my friend being on my show
24:29
Speaker 1: talking about the book, you know, I gotta see you
24:32
Speaker 1: photos of the unveiling. That means I gotta look at
24:34
Speaker 1: your book post this here. You've you've gotten it out
24:37
Speaker 1: of storage, you know, before the summer goes out. But
24:40
Speaker 1: more importantly, what I wanted to get clarity on that
24:43
Speaker 1: you've given the people who are listening and watching this
24:45
Speaker 1: interview is that the Big Green Egg is more than
24:48
Speaker 1: just a barbecue pit or smoker for meats. You can
24:53
Speaker 1: use it as an extension for your oven kicking cooking
24:56
Speaker 1: and your stovetop cooking. Correct, yes, sir, the ultimate cooking
25:00
Speaker 1: spirits cool. Again, thank you for coming to my show,
25:03
Speaker 1: Chef David rohdes hope you have joined it. Man. I
25:06
Speaker 1: had a great time. Man, feel free money like any time.
25:08
Speaker 1: This is the way to get a day started much
25:10
Speaker 1: better than call thank you. We'll be right back with
25:13
Speaker 1: more money Making Conversations Masterclass with Rushan McDonald. You are
25:19
Speaker 1: now tuned into the money Making Conversations Minute of Inspiration
25:23
Speaker 1: with Rushan McDonald. Hi. I'm Rushan McDonald from Money Making
25:27
Speaker 1: Conversation Masterclass with your daily minute of Inspiration. This week
25:31
Speaker 1: I sat down with actress, writer, director and activists on
25:34
Speaker 1: the Showtime series The Shy Elanda Ross. She explains how
25:37
Speaker 1: acting on every opportunity you get can lead you discovering
25:40
Speaker 1: your talents. How did you decide to become an actress?
25:44
Speaker 1: It wasn't a decision. I feel like I was led
25:47
Speaker 1: to it. I was working in the fashion business and
25:49
Speaker 1: this girl that I worked with background work, opportunity to
25:55
Speaker 1: make a little bit money whenever. So they left me,
25:59
Speaker 1: and then they kept hiring me. So I got my
26:01
Speaker 1: union card, I got an agent, and then my first
26:04
Speaker 1: audition was um New York going to cover. That was
26:08
Speaker 1: what really made me feel something. If you want to
26:12
Speaker 1: listen to this full interview with your Landa Ross, it's
26:15
Speaker 1: available on money Making Conversation dot com. Now let's return
26:19
Speaker 1: to money Making Conversations Masterclass with Rashan McDonald. My guest
26:24
Speaker 1: is Warren Campbell. He's a music visionary, executive and leading
26:28
Speaker 1: producer of R and B, gospel and hip hop music.
26:32
Speaker 1: Campbell's ability to create chart topping hits across a multitude
26:35
Speaker 1: of genres has made him critically acclaim as one of
26:38
Speaker 1: the most prolific record producers of our time. He's on
26:42
Speaker 1: the show to discuss this company, Block Inc. And independent
26:45
Speaker 1: record label founded by the Grammy Award winning producer being
26:48
Speaker 1: featured or TV one unsonged. The hit maker's episode one
26:52
Speaker 1: is dropping a clothing line called Ernest Paul, balancing his
26:56
Speaker 1: tenure as the pastor of California Worship Center at North Hollywood,
27:00
Speaker 1: being a proud father daughter, going to spellman he has
27:03
Speaker 1: he has three kids total, and being mad at every
27:06
Speaker 1: Campbell for over twenty years. We got a lot to
27:08
Speaker 1: talk about. Please welcome hagging conversation about to Class. The
27:12
Speaker 1: one and only Lawren Campbell. How are you doing, sir?
27:15
Speaker 1: Did I get it all in? Did I get that
27:24
Speaker 1: you brought me out? Man? That was crazy? I told you,
27:29
Speaker 1: I told you we gotta last. We got a lot
27:31
Speaker 1: to talk about, man, Man, But it's all good. For
27:34
Speaker 1: First of the first, I'm gonna get you over, get
27:36
Speaker 1: you with your daughter, Spellman, because I've been joying video
27:39
Speaker 1: at the video of Anger and joe Lee, her daughter.
27:42
Speaker 1: It rolled the spellment she down doing the electric slide.
27:45
Speaker 1: Now were you? Where were you at? Where were you at?
27:47
Speaker 1: Warren Cheer down the electric slide? Where were you at?
27:51
Speaker 1: I was watching. I wasn't love it, man, I love it, brother,
27:57
Speaker 1: Talk about your daughter man Don in Atlanta and rolling
28:01
Speaker 1: in a prestigious hbc uth school and what it means
28:04
Speaker 1: to First of all, I got a daughter, so I
28:07
Speaker 1: know this, that separation, fear, worried constantly, the letting go
28:13
Speaker 1: and trust in life. Let's talk about that for a
28:15
Speaker 1: minute there, sir. Well, you know this is the first
28:20
Speaker 1: person that made me a father. That's my my, my
28:22
Speaker 1: big girl, my oldest and we're very close. And so
28:27
Speaker 1: instead of just sending her down there, I drove, man,
28:31
Speaker 1: I drove from Los Angeles all the way to Georgia. Awesome,
28:36
Speaker 1: I said, they started out with just me and her
28:38
Speaker 1: because I said, you know what, before I let her go,
28:41
Speaker 1: I want some father daughter time. I want a week
28:43
Speaker 1: that really, you know, talk to her for real, the
28:47
Speaker 1: real on these boys next door over at her at
28:50
Speaker 1: clark in Morehouse. But somewhere along the way, my wife
28:54
Speaker 1: jumped and said, you ain't going by yourself, I'm coming
28:56
Speaker 1: to And then my my other two kids wanted to come,
28:59
Speaker 1: so we took a family road trip. Man, it was
29:01
Speaker 1: beautiful bonding the last we were on the road for
29:04
Speaker 1: a week. Um and you know, and we had to
29:07
Speaker 1: we had to let her go. We had to let
29:09
Speaker 1: it go. And she's seventeen years old. Man, was just
29:14
Speaker 1: it was emotional. He's not been away from me for
29:18
Speaker 1: more than two weeks before ever, you know, going to
29:20
Speaker 1: camp things, and uh so I had to rely on,
29:25
Speaker 1: uh the training that I that I instilled in her.
29:28
Speaker 1: You know, if you train up a child in a
29:30
Speaker 1: way that she or he or she should go when
29:34
Speaker 1: they oh they want to part, don't mean they want
29:36
Speaker 1: to part at all. It just means that when they
29:37
Speaker 1: get old and they start grappling and wrestling with life,
29:39
Speaker 1: they're gonna revert back to the teaching that they they learned.
29:43
Speaker 1: So I'm just trusting that I'm trusting that we uh
29:47
Speaker 1: we deposited enough in her, uh that she can use
29:51
Speaker 1: when she's you know, faced with tough life choices and
29:54
Speaker 1: that we're not there for and you know, and and
29:58
Speaker 1: and the thing is, I feel good because she called
30:00
Speaker 1: me yesterday. I was waiting she had called me. Man,
30:02
Speaker 1: it's been I'm like, it's almost a week, right right, right, right,
30:05
Speaker 1: right right. Finally she finally called me yesterday. That's my daughter.
30:12
Speaker 1: I said, come on night, don't don't forget now, you know,
30:14
Speaker 1: you know, and just watching them grow up because if
30:17
Speaker 1: you know, because you have the media out there, you
30:18
Speaker 1: see the news, you see the violence, you see the
30:21
Speaker 1: the unexpected. You know, you see the victim of being
30:24
Speaker 1: a people of color. All these different things come into
30:28
Speaker 1: play because of the fact that you know, you protected
30:31
Speaker 1: this young child through elementaries, through you know, first we
30:34
Speaker 1: all let's go back to the birth. It's a miracle
30:36
Speaker 1: to have a healthy child. Everybody should know that. That's
30:38
Speaker 1: a blessing. And then to let them go out there
30:41
Speaker 1: into a world this many miles from you, that's a
30:45
Speaker 1: courageent move on your part. One. I'm gonna just tell
30:47
Speaker 1: you right now, brother, that's courageous. Now. It was it was,
30:51
Speaker 1: you know, it was a god thing. Man. She um
30:55
Speaker 1: she wanted to get into a certain school, and she
30:57
Speaker 1: didn't get into that school, and and I felt I
31:01
Speaker 1: felt like as a as a father, I thought failure
31:04
Speaker 1: because I said, you know what, I should have had
31:06
Speaker 1: her apply to more schools. But because we're all in
31:08
Speaker 1: my family were all very creative thinkers. We're not necessarily
31:12
Speaker 1: a family full of you know, um educated you know
31:15
Speaker 1: uh people in terms of nobody went to college. I
31:20
Speaker 1: started doing this what I do now since I started
31:22
Speaker 1: at thirteen years old, so I wasn't even thinking about college.
31:26
Speaker 1: By the time I graduated high school. I was already
31:29
Speaker 1: making a lot of money in the music business. So um,
31:32
Speaker 1: I thought, my daughter, she's a very creative person, amazing singer, songwriter, performer.
31:38
Speaker 1: And I just thought, you know what, she don't have
31:40
Speaker 1: to go to college. She's gonna you know, she's gonna
31:42
Speaker 1: go home path. And then a lady came and uh
31:46
Speaker 1: knocking saying listen. She was an alumni from UM from
31:49
Speaker 1: Spellman the name of Dr Mary Gaffney. I would never
31:53
Speaker 1: forget Dr Mary Gaffney. She called us and said, I
31:56
Speaker 1: have been mandated to get Kristin Campbell into Spellman. And
32:01
Speaker 1: a lady we never met before, right, she said, you
32:04
Speaker 1: need you to bring Kristal fly down and Spellman on
32:07
Speaker 1: this day. And when she leaves to have a an
32:10
Speaker 1: acceptance letter, we went down there Christo towards the campus
32:13
Speaker 1: and and I've never seen her excited about school like that.
32:16
Speaker 1: She said, Dad, I want to go here on that campus.
32:20
Speaker 1: Sa okay. And so we waited and they sent her
32:23
Speaker 1: a letter and said she was accepted. And it's like
32:27
Speaker 1: God open that door that had nothing to do with us.
32:29
Speaker 1: And I said, now we we we received grace for
32:31
Speaker 1: that because I felt like, you know, we we didn't
32:33
Speaker 1: get it there, but God helped us. So for these
32:36
Speaker 1: last two kids, like, we ain't gonna do that this time.
32:39
Speaker 1: I'm gonna make sure that we do everything that we
32:42
Speaker 1: need to do to make sure they get to where
32:44
Speaker 1: they need to go. But you know, you've been a
32:45
Speaker 1: guy like you said, it's you've been in the music business.
32:48
Speaker 1: And when I throw out the word R and B gospel,
32:51
Speaker 1: I thought of hip hop. All of them are really
32:54
Speaker 1: have their own dominant force. They dominant sound, they dominant role.
32:58
Speaker 1: You know, you can say that you know, hip hop
33:00
Speaker 1: kinda pulls from R and B, but that gospel genre,
33:04
Speaker 1: you know, feeds to the R and B. The secular
33:07
Speaker 1: sound and all that. How do you in your mind
33:10
Speaker 1: worring disseminate the difference. Is it the lyrics or it's
33:14
Speaker 1: the beat? For me, it's the lyrics. Gospel My definition
33:20
Speaker 1: is the good news. It is the news comes in
33:23
Speaker 1: form of words, not sounds a melody. So, uh, yeah,
33:29
Speaker 1: there was at the inception of gospel music sound. That's
33:33
Speaker 1: only because that was the sound of that time. I
33:38
Speaker 1: don't think it was meant to carry on forever or
33:41
Speaker 1: not evolved. And there's there's traces of all kinds of things,
33:46
Speaker 1: uh in gospel music. Now why because gospel is the
33:51
Speaker 1: ancestor for all music. Everything starts there, right, and so
33:57
Speaker 1: out of the cotton fields, you know, we created this
34:01
Speaker 1: sound and jazz springs from it. So that's blue, so
34:05
Speaker 1: that's rock, and now hip hop is just the gumbo
34:08
Speaker 1: that stirs it all together. We you know, just like
34:12
Speaker 1: when we were giving the scraps to eat as slaves,
34:16
Speaker 1: you know, we took that and made you know, sofa,
34:19
Speaker 1: which is now the most one of those popular cauzinees
34:20
Speaker 1: in the world. It's a cuisine that it's a guizine.
34:23
Speaker 1: No hip hop those dominant genre in the world, and
34:28
Speaker 1: what we did. What we did this just like Sofa,
34:30
Speaker 1: we took the scraps, a little piece of this record,
34:32
Speaker 1: a little piece of that, and we turned it into
34:34
Speaker 1: other things that we created. Hip hop kind of the
34:36
Speaker 1: same thing. And that's because really you were you were
34:40
Speaker 1: born through hip hop. I went out to say, yeah,
34:43
Speaker 1: you know, through hip hop now and I read to
34:45
Speaker 1: bring that up because the fact that you're your pasture
34:48
Speaker 1: now and not saying that you know, hip hop can't
34:51
Speaker 1: be a passion of hip hop, but these are There's
34:53
Speaker 1: so many different styles of hip hop. Did you did
34:56
Speaker 1: you walk into? There's languages that you walk into. We're
35:00
Speaker 1: defines you as a person. I want to say, warrant. Uh.
35:04
Speaker 1: You know, people will say you're a Christian, but that's
35:07
Speaker 1: that's uh. You know, that's the word I seldom used
35:11
Speaker 1: because more than anything, I'm a believer because you gotta
35:14
Speaker 1: think about it. Was Jesus a Christian? He was Jesus right,
35:20
Speaker 1: But I believe in Jesus. I'm a believer in in
35:23
Speaker 1: the Word of God. And I followed that. I lived
35:25
Speaker 1: my life by that right And uh, if you do that,
35:28
Speaker 1: that means you gotta read that and understand what it is.
35:30
Speaker 1: Most people just joined churches and follow some guy that
35:33
Speaker 1: don't really know the Bible, and so they have all
35:36
Speaker 1: these rules and things they live by. I grew up
35:39
Speaker 1: in the house where my father was my pastor. But
35:41
Speaker 1: he's asked my father, and he was a very learned guy.
35:44
Speaker 1: You know, he was educated. Let me know early when
35:47
Speaker 1: I was trying to impress my father by saying, Dad,
35:49
Speaker 1: you know what, I'm never gonna do any secular music,
35:52
Speaker 1: he said, and sit down from it. Let me talk
35:54
Speaker 1: to you. You said, I was fifteen years old. He said,
35:59
Speaker 1: I see you started making money at this. He said,
36:02
Speaker 1: Music is your passion. Guess what. Music is your your job.
36:06
Speaker 1: Music is your career, right, Music is your occupation. So
36:12
Speaker 1: now what you have now is uh across worlds. Right.
36:18
Speaker 1: You got your occupation and you got your salvation. Now
36:21
Speaker 1: you have to have you have to walk a bounce
36:23
Speaker 1: because you cannot let your occupation walk all over your salvation.
36:26
Speaker 1: You gotta have a standard. And so my father sent
36:30
Speaker 1: me out while other church members were saying he shouldn't
36:32
Speaker 1: be doing second in music because the church is very
36:35
Speaker 1: unfair to musicians. You can only do gospel music if
36:40
Speaker 1: you don't if you do anything other than gospel music,
36:42
Speaker 1: than you ain't going to hell. But we don't. We
36:43
Speaker 1: don't say to the to the Christian Uh doctors, you
36:47
Speaker 1: better only work on you know, Christian patients. If you're
36:50
Speaker 1: at you don't go only work on Christian teeth. You
36:53
Speaker 1: know what I'm saying. My dad, my dad was like, no, man,
36:58
Speaker 1: go out there and do the music you love. Just
37:00
Speaker 1: have a standard, right. I love that. I love that. Yeah,
37:04
Speaker 1: because I knew that the roadblocks and the and then
37:07
Speaker 1: they sayers, because that's why I was talking about gifts.
37:10
Speaker 1: You know, don't let your friends, family, uh, your co
37:12
Speaker 1: workers stop you from planning to living your dreams because
37:15
Speaker 1: so many people will interfere and trying to tell you
37:18
Speaker 1: and try to will there their values on you. And
37:22
Speaker 1: that's important to be able to. And so your father
37:24
Speaker 1: played a major role in keeping you pot all really
37:28
Speaker 1: and it's really their fears, you know what I'm saying.
37:31
Speaker 1: Like my mother was was was she was a big
37:34
Speaker 1: supporter when it came time to me going to college
37:38
Speaker 1: or going on the road. And I had three choices
37:41
Speaker 1: of the schools. I was gonna go to their big
37:43
Speaker 1: music school's Berkeley School of Music University and cal Arts
37:47
Speaker 1: here in California. My dad said, well, listen, you have
37:50
Speaker 1: this opportunity. There was a tour going out January and
37:56
Speaker 1: and I just graduated high school and ninety three. They
38:00
Speaker 1: got this opportunity and to play on the road with Brandy,
38:04
Speaker 1: and we're going out with boys and men and baby
38:06
Speaker 1: Face and because let's let's slow that down now, people,
38:11
Speaker 1: Brandy when Brandy was straight fire okay, launched the men
38:17
Speaker 1: straight fire okay, and baby Face route everybody's song, Okay,
38:22
Speaker 1: everybody's song. You just graduating my high school going out
38:26
Speaker 1: with them folks, and everybody every city we went to,
38:31
Speaker 1: every black person in the town was at that show, right,
38:34
Speaker 1: were big arenas and um My father sent me down
38:39
Speaker 1: and said, listen, you you can go to school to
38:42
Speaker 1: learn or so you know, they can teach you what
38:45
Speaker 1: you're getting ready to go out and get paid to do, right,
38:48
Speaker 1: he said, He said, it doesn't make sense. I think
38:50
Speaker 1: you should do it. School is gonna be here, This
38:53
Speaker 1: opportunity may not be right. So my mother, because of
38:56
Speaker 1: her fear, was like no, no, no, no no. But
38:58
Speaker 1: she was like it's nothing work. You gotta get education.
39:01
Speaker 1: But that was just it's not that she didn't love me.
39:03
Speaker 1: That was just her fear. Yes, And so you can't
39:06
Speaker 1: other people's fear, you know, you can't live I couldn't
39:09
Speaker 1: live my life through her fear and other people around
39:11
Speaker 1: me that was thinking, probably that's a that's a that's
39:13
Speaker 1: a mistake. You got all these schools you can go to.
39:16
Speaker 1: So I jumped out there and never looked back, man,
39:18
Speaker 1: And I met so many people, and it was a
39:20
Speaker 1: catalyst for what I do now, Man, and a lot
39:23
Speaker 1: of those relationships I still hold today. Absolutely. You know
39:26
Speaker 1: the beauty of this conversation, and I'd like to say
39:28
Speaker 1: conversation I'm having with you. Warren Warren a true hit maker.
39:31
Speaker 1: He's gonna be featured on their Unsung series an episode
39:34
Speaker 1: called hit Makers. When you when you were being recognized
39:37
Speaker 1: and you you got Grammys, you got awards, and you know,
39:41
Speaker 1: and and sometimes you don't appreciate I know that. You know,
39:44
Speaker 1: it's really crazy when you get Sometimes you get an award,
39:46
Speaker 1: you you humbly take it, but you don't realize how
39:50
Speaker 1: unique that award is. Because I know on this show,
39:53
Speaker 1: because I get a lot of people use nominated, you know,
39:57
Speaker 1: I nominated for an Oscar, nominated for a ammy. So
40:01
Speaker 1: doing this show, I've learned to appreciate my love enemies. Okay,
40:04
Speaker 1: because I got it so so because so many people
40:08
Speaker 1: don't have it, but they're using credits to say they
40:11
Speaker 1: were at least recognize it's nominated. Yeah, you know what
40:14
Speaker 1: I'm saying. So talk about that. I realized, Man, it
40:19
Speaker 1: never gets old. I was with because you have to
40:22
Speaker 1: make a conscious decision, uh, and be intentional about appreciating
40:27
Speaker 1: those things. I was. One time I was with a
40:31
Speaker 1: well known producer and not gonna say his name is
40:33
Speaker 1: guys twenty Grammys and I was in the studio with him,
40:38
Speaker 1: and at this time, I had two Grammys and I
40:41
Speaker 1: was in the studio visiting this guy and we were
40:43
Speaker 1: watching TV. We're watching the Grammys on TV, and he
40:47
Speaker 1: won Producer of the Year. While I was sitting there
40:51
Speaker 1: watching it and his sponsors like this, I said, Man,
40:54
Speaker 1: I'm going nuts. Oh my god, you're sitting there like this,
40:57
Speaker 1: going oh man. I said to myself, I ain't never
41:01
Speaker 1: gonna be like them. I appreciate every award I've won.
41:07
Speaker 1: You know, you have your granny statues and you have
41:09
Speaker 1: your Granny plaques. Between all of those put together, I
41:12
Speaker 1: might have about seventeen of those things, man, but in
41:15
Speaker 1: certain in terms of statues, I have five or six statues, Granny,
41:20
Speaker 1: you know, awards and it's never I just won last
41:24
Speaker 1: year this past Grammys for Best Rap Song with the
41:29
Speaker 1: Kanye featuring um Jay z uh and it was the
41:34
Speaker 1: best feeling in That's like I said, you know, I
41:38
Speaker 1: didn't really get it until I started doing my show,
41:40
Speaker 1: and I just kept seeing people say nominated, nominated, nominating,
41:43
Speaker 1: that went wow, and so small people trying to make it.
41:50
Speaker 1: Neligan's didn't make it, but I was one of the
41:51
Speaker 1: ones who did. We'll be right back with more Money
41:54
Speaker 1: Making Conversations Masterclass with Rushan McDonald. Now, let's return to
42:02
Speaker 1: Money Making Conversations Masterclass with Rashan McDonald. You know TV
42:07
Speaker 1: one on song when he reached out to you and
42:10
Speaker 1: talked about wanting to recognize you and tell a part
42:13
Speaker 1: of your story because you're really a documentary. You know,
42:15
Speaker 1: that's another conversation you know years old. You know you
42:19
Speaker 1: messed with the raw person warring. I'm I'll be knocking
42:21
Speaker 1: on your dot like that lady from the Spell. But
42:23
Speaker 1: excuse Mr Camp, I'm not here to see you. Eric
42:26
Speaker 1: I'm here to see Big Dog here. We want to
42:29
Speaker 1: do a documentary on him, tell his story to a movie.
42:31
Speaker 1: You know, they could do Marvin sapp movie. They Dodge.
42:34
Speaker 1: You can do the War one of these days. They
42:38
Speaker 1: do it too, love. So on the hit Maker, what what?
42:42
Speaker 1: What did you want to say? Why did you actually
42:44
Speaker 1: do that that particular episode one, because you know, I
42:49
Speaker 1: thought of a huge opportunity the first The first thing
42:52
Speaker 1: I did was I was a little trepidacious because when
42:56
Speaker 1: you're thinking about the show Unsung, right, thinking about guys
43:01
Speaker 1: that who are you know, older and who at the
43:04
Speaker 1: end of their career, and they're doing son to talk
43:06
Speaker 1: about I'm like, waiting a minute, I'm I'm writing in
43:08
Speaker 1: the middle of list thing. I ain't. I ain't. Oh yeah, man,
43:10
Speaker 1: we think you know. And and for that reason, I
43:12
Speaker 1: have not let a lot of my artists do it,
43:13
Speaker 1: because I'm like, no, we're still in our prime. But
43:16
Speaker 1: now they said, no, this is Unsung presents the hit Makers.
43:19
Speaker 1: It's not just you know, it's not that. So I said, okay,
43:22
Speaker 1: let's let's let's do it. And man, it was. It
43:25
Speaker 1: was quite an amazing thing. To go back. We went
43:29
Speaker 1: back to the church that I was born here, and
43:33
Speaker 1: you know, and I walked that block. We went back
43:36
Speaker 1: to my my, my neighborhood where I grew up in,
43:39
Speaker 1: which is the reason why I called my label my
43:41
Speaker 1: block ink. It stems from that block, you know, uh,
43:46
Speaker 1: being growing up on that block in south central l
43:48
Speaker 1: A fifty second of Normty and and that we we
43:52
Speaker 1: talked to about so many different things that I never
43:54
Speaker 1: thought about. You know, you do your job. You know,
43:59
Speaker 1: I don't talk about my job. I just do it.
44:02
Speaker 1: You know, I don't. I don't. Nobody asked me questions
44:04
Speaker 1: at the end of the day. You know, who'd you
44:07
Speaker 1: work with? That? Nobody? I just do it, and I
44:08
Speaker 1: work up in the morning, I do it again. I
44:10
Speaker 1: do it again, and you and you look back. It's
44:12
Speaker 1: been you know since I started this thing, It's been
44:15
Speaker 1: over twenty years. I'm going really like somebody's been chronicling
44:22
Speaker 1: all these things. And it was it was a very
44:25
Speaker 1: emotional thing, and I felt honored and blessed just looking
44:30
Speaker 1: back and saying like, I'm at a age now where
44:34
Speaker 1: I can still do the exact same thing I did,
44:36
Speaker 1: but this time I'm at that age. I'm in that
44:39
Speaker 1: middle of my forties where you know, I'm old enough.
44:45
Speaker 1: I'm young enough to still do it, but I'm old
44:47
Speaker 1: enough to know better to do it a better way. Absolutely, absolutely,
44:50
Speaker 1: And I love where I'm at with it and that
44:52
Speaker 1: that show just helped me like realize all of that.
44:55
Speaker 1: It ain't over. I got a whole another second half
44:58
Speaker 1: to do. Absolutely at the late age is never an excuse.
45:02
Speaker 1: I'm talking to Warren Campbell or visionary music. Uh see,
45:05
Speaker 1: he's one of these people. You know. I teached him
45:07
Speaker 1: with that opening because he wanted the people go warrant
45:11
Speaker 1: doing that too. Reason to say that he had a
45:14
Speaker 1: clothing line, y'all. Okay, Now, see see people out there mad.
45:17
Speaker 1: They're happy, but they're mad. What I'm saying, he's doing
45:20
Speaker 1: that too. Oh heck no, come on, now, what else
45:24
Speaker 1: you gonna do? Cook you're gonna start a restaurant hot dogs?
45:26
Speaker 1: That what you're gonna do? Nat War you're preaching, you're
45:30
Speaker 1: saving souls, you're putting kids in college. You got a
45:33
Speaker 1: beautiful wife, she got a nasal syndicated show, you got
45:36
Speaker 1: gradm you gotta statues, she got plaques. You've been doing
45:38
Speaker 1: this since she was came out of high school. Now
45:41
Speaker 1: you gotta clothing line. Come on now, stop the madness
45:44
Speaker 1: talking about Earnest Paul Paul. Earnest Paul is uh Earnest
45:53
Speaker 1: Paul Campbell, Sir, My grandfather love it so. Um. One
46:00
Speaker 1: of the reasons why you know me today is because
46:02
Speaker 1: of this man, my grandfather. Right, there's a there's a
46:05
Speaker 1: lamb on the shirt because people are like, you know,
46:07
Speaker 1: they get a little deeper. Was that for the lamb
46:09
Speaker 1: of God? Said? It could be. It's really because my
46:11
Speaker 1: grandfather every first Sunday of the month he cooked. He
46:14
Speaker 1: could lamb my grandfriend. He was an amazing cook, and
46:18
Speaker 1: we have family dinner at his home every first Sunday,
46:21
Speaker 1: and he would I mean this spread was amazing. It
46:24
Speaker 1: looked like when that movie So Food right right, right right.
46:26
Speaker 1: That was my granddad every first Sunday. So the story is,
46:31
Speaker 1: I'll tell it to you succinctly, my grandfather. You could
46:35
Speaker 1: appreciate this with Sean was said to be the Jackie
46:38
Speaker 1: Robinson the radio wow in the in the thirties or forties. Um.
46:46
Speaker 1: He was said to be the first black on air
46:48
Speaker 1: personality at NBC Radio. So he goes in, he gets
46:53
Speaker 1: the job, he reads the news, the sports and the weather.
46:59
Speaker 1: He has this amazing voice. Right, this is in New York.
47:04
Speaker 1: After he gets off the air, uh, you know, he's
47:08
Speaker 1: I'm excited, you know. And two white men walk up
47:12
Speaker 1: to him who are also on their personalities while he's outside.
47:18
Speaker 1: He said, hey, good job today, and they tell him
47:22
Speaker 1: his mother, Daisy Campbell's address in the Bronx. He says, listen,
47:28
Speaker 1: good job today. To badish your last day, m hm,
47:32
Speaker 1: because if you come back here tomorrow, we're gonna show
47:35
Speaker 1: up the soulial address and Daisy Campbell, we wanna kill
47:38
Speaker 1: her and we're gonna burn the house down. And and
47:42
Speaker 1: he said to me, that was during the time that
47:45
Speaker 1: when a white person told you something like that, you
47:47
Speaker 1: believe him, you believing that exactly, but especially in the forties,
47:55
Speaker 1: he said. So he never went back, and so his
47:59
Speaker 1: dreams I just got crashed. And he became He became
48:03
Speaker 1: a bus driver in New York City Transit, drove buses
48:06
Speaker 1: for thirty forty years, you know. And and so this
48:10
Speaker 1: is my father's father. And so because of that he
48:14
Speaker 1: would drill into my dad, don't you ever let nobody
48:19
Speaker 1: tell you what you can't do? Every day, every day?
48:22
Speaker 1: And when I was born, my grandfather and he got older,
48:25
Speaker 1: he came to l A to live with us, and
48:28
Speaker 1: so I was praised in the house with my father
48:30
Speaker 1: and my grandfather beautiful and he would drill it into me,
48:35
Speaker 1: him and my dad. Don't you ever let anybody tell
48:38
Speaker 1: you what you can't do. And that's why I have
48:41
Speaker 1: a problem to this day. If you want to see
48:43
Speaker 1: me turn into a maniac. Let you have an idea
48:47
Speaker 1: of something I want to do and you tell me
48:48
Speaker 1: I can't do it, I'll break my neck. And you're
48:52
Speaker 1: just trying to do it the same way. I'm the same,
48:55
Speaker 1: the same. And so this was something, this was a
48:58
Speaker 1: started as a tribute to him. And I realized, you know,
49:02
Speaker 1: I was good at designing this stuff, all the pieces
49:05
Speaker 1: that we were making. I was like, oh, this is amazing.
49:07
Speaker 1: And I realized, bigger guys, um because I'm not I'm
49:11
Speaker 1: not a small guy. I'll wait two hundred forty pounds.
49:15
Speaker 1: They don't have fly close casual clothes. You gotta go
49:18
Speaker 1: to the store and uh, I mean my wife went
49:21
Speaker 1: to Paris and we was gonna shot. I couldn't buy
49:24
Speaker 1: nothing right, right, right, right, So I said, what I
49:29
Speaker 1: don't make some fly gear for guys my size. You
49:33
Speaker 1: know what I'm saying, because they don't go ask four
49:34
Speaker 1: X I wear two x R, right, they don't try
49:38
Speaker 1: to try to find the two X to the store.
49:39
Speaker 1: It's very hard. So I said, I'm going up to
49:42
Speaker 1: five X. I'm not getting ready to uh go past
49:45
Speaker 1: five X is. I don't want to feed into your
49:47
Speaker 1: old b CD too much. But you know, I don't
49:50
Speaker 1: make some close for the bigger guys. And that's how
49:52
Speaker 1: this started. And I named it after my grandfather, who
49:54
Speaker 1: was a big guy as well, and you know that's
49:57
Speaker 1: where that came from. So we started. We have a
49:59
Speaker 1: whole line line right now. You see the T shirts
50:01
Speaker 1: in the hoodies, those are just promotional items that we're
50:04
Speaker 1: selling for a year and then the actual clothing line
50:06
Speaker 1: would come out two years with all the really cool
50:09
Speaker 1: stuff that we already had planning. You know something, I
50:12
Speaker 1: got a client, you know, big, he's big size. He
50:14
Speaker 1: has a he's a name Jeff Jenkins. We shoot, we're
50:17
Speaker 1: shooting the series right now. On that geo. He goes
50:20
Speaker 1: around the world and it does things that you know,
50:23
Speaker 1: challenges his fears and that outfit Earnest Paul man, we're
50:28
Speaker 1: are gonna get his size if you don't mind sending
50:30
Speaker 1: some stuff and I have to wear it on the
50:32
Speaker 1: on the show. Put it on social media because his
50:34
Speaker 1: name is Jeff Jenkins is that social media is called
50:38
Speaker 1: Trubby Diaries, and he's a he's right now traveler. He
50:41
Speaker 1: goes Rode Food travel and that geo he's in fact,
50:45
Speaker 1: he's right now take he's just left New Zealand and
50:48
Speaker 1: he's taking the second episode to this this week. He's
50:50
Speaker 1: in Alabama taping this second episode this week. And like she,
50:54
Speaker 1: we're gonna take ten episodes the first season. What you're
50:57
Speaker 1: talking about is somebody. I love for him to, you know,
51:00
Speaker 1: just extra promotion on TV, showing it to the world,
51:04
Speaker 1: your clothing a lot. So that's until we got We
51:06
Speaker 1: gotta tell brother Jeff we got him, and I would
51:08
Speaker 1: appreciate that because any any promotion right now, we've just
51:12
Speaker 1: seen uh, last week Bill Bella, he had a T
51:15
Speaker 1: shirt on. He was on on Instagram. I said, oh, man,
51:17
Speaker 1: I didn't because I don't know Bill. But the lady
51:19
Speaker 1: that's that's my partner. Her name is Okill. She has
51:23
Speaker 1: her own clothing line as well. She gave him some stuff,
51:25
Speaker 1: and he started rocking and said, man, this is amazing
51:28
Speaker 1: that Bill Bill by my side. Now for Ernest Paul
51:32
Speaker 1: and look good on Rashaun. Now I got a million follows.
51:35
Speaker 1: I got a million follows. If I got to sell myself,
51:38
Speaker 1: I cook on my TikTok video I got for the
51:40
Speaker 1: one thousand followers they're cooking. Now I do it for you.
51:43
Speaker 1: I wear a T shirt because I was wearing suits
51:45
Speaker 1: when I do with TikTok cooking, because that's how that's
51:48
Speaker 1: But I put on Ernest Paul for you. That brother,
51:51
Speaker 1: I'm gonna send you some T shirts. I'm sending you
51:53
Speaker 1: a sweatshirt, sent you a Hoodie's beautiful. But again the
51:57
Speaker 1: bigger picture, Jeff jakins, I want to get it to
51:59
Speaker 1: him so we can rock your stuff on this show,
52:02
Speaker 1: which is on that g oh Man. But we with
52:04
Speaker 1: twenty six minutes warm. We've just been talking, man, and
52:08
Speaker 1: I just want to I don't want to hold you
52:09
Speaker 1: any long because you your daughter and spelled, but Jesus spelled.
52:13
Speaker 1: But that's so I got you. Now, I got you.
52:15
Speaker 1: I got you. When you come down here, I cook
52:18
Speaker 1: all the time here. I can't cook like your grandfather
52:21
Speaker 1: when I can cook, You're gonna come down here. We're
52:23
Speaker 1: gonna cook a meal. And if Americas the time, I'm
52:25
Speaker 1: gonna coming down and do it. But I'm just glad
52:28
Speaker 1: we finally got to talk. You know, I love Erica
52:30
Speaker 1: the death, but I always wanted to sit down and
52:32
Speaker 1: talk to you, man. And what you're had in life, man,
52:34
Speaker 1: is a beautiful place. And thank you for coming on.
52:37
Speaker 1: Money Making Conversation master Class. Okay, thank you, brother, I
52:39
Speaker 1: appreciate that. Thank you, and we talked soon. Man. You've
52:42
Speaker 1: been listening to Money Making Conversations Masterclass with Rushan McDonald.
52:47
Speaker 1: Always remember to lead with your gifts. Money Making Conversations
52:51
Speaker 1: Masterclass is a presentation of thirty fifteen Media Incorporated. You
52:58
Speaker 1: are now tuned into the Money Making Conversations Minute of
53:01
Speaker 1: Inspiration with Rashan McDonald. Hi and Rashan McDonald for Money
53:05
Speaker 1: Making Conversation Masterclass with your daily Minute of Inspiration. This week,
53:08
Speaker 1: I sat down with director, executive producer, and head writer
53:11
Speaker 1: of the hit series First Killed on Netflix, Felicia Henderson.
53:15
Speaker 1: She explains how being open minded in the writing room
53:18
Speaker 1: can lead to a well balanced project. You know, I'm
53:20
Speaker 1: a big believer that the writer's room should have the
53:24
Speaker 1: experience that you're depicting on the screen. I also wanted
53:28
Speaker 1: to make sure there wasn't just one queer person in
53:31
Speaker 1: the room who everybody was looking at. Going and now
53:34
Speaker 1: we turned to you as the queer expert, because you know,
53:37
Speaker 1: it's like, like all experiences, there's no such thing as
53:41
Speaker 1: a monolithic experience or whatever it is that you are.
53:45
Speaker 1: It was important for all the experiences that I thought
53:48
Speaker 1: we were going to be depicting, right if you were
53:51
Speaker 1: to listen to this full interview with Felicia Henderson, it's
53:54
Speaker 1: available on Money Making Conversation dot com.