Latest / The Steve Harvey Morning Show / Rushion Interviews Omaha Steaks Executive Chef David Rose, How to Grill The Perfect Steak on a Big Green Egg!

Transcript

Rushion Interviews Omaha Steaks Executive Chef David Rose, How to Grill The Perfect Steak on a Big Green Egg! · The Steve Harvey Morning Show

• 0:00
  Speaker 1: Welcome to my show, Money Making Conversation Masterclass. I'm your
• 0:03
  Speaker 1: host with Sean McDonald. I recognized that we all have
• 0:06
  Speaker 1: different definitions of success. For you and maybe the size
• 0:08
  Speaker 1: of your paycheck. Mine has inspired people to develop a
• 0:11
  Speaker 1: plan to reach their dreams. It's time to stop reading
• 0:14
  Speaker 1: other people's success stores and start writing your own. You
• 0:16
  Speaker 1: can only exceed the expectations by believe it in yourself.
• 0:20
  Speaker 1: People always talk about purpose of gifts. If you have
• 0:22
  Speaker 1: a gift, lead with your gift and don't let your friends, family,
• 0:25
  Speaker 1: or coworkers stop you from planning or living your dreams.
• 0:29
  Speaker 1: My guests a chef David Rose. May have seen David
• 0:32
  Speaker 1: in action on many TV cooking shows and national talk shows,
• 0:35
  Speaker 1: including competing on Food Network Star. He is born in
• 0:40
  Speaker 1: New Jersey to both his parents who are chefs. Oh wait,
• 0:43
  Speaker 1: that's some good eating right there. If it's smelled good,
• 0:45
  Speaker 1: look good. Chances all in that house it was good eating.
• 0:48
  Speaker 1: Chef JVD Rose is also Omaha Steaks Executive Chef spokesperson
• 0:53
  Speaker 1: and serves as a national brand ambassador for Nissa USA
• 0:57
  Speaker 1: and Big Green Egg. He's on show to talk about
• 1:00
  Speaker 1: his new cookbook, Egging. David Rose Cooks on the Big
• 1:04
  Speaker 1: Green Egg. Please welcome the Money Making Conversation Masterclass, the
• 1:08
  Speaker 1: one and only David Rose ain doing, Sir water Brother,
• 1:15
  Speaker 1: thanks for having me so much that I appreciated it
• 1:18
  Speaker 1: and enjoy to be here, and I'm excited to dig
• 1:21
  Speaker 1: into it. So thank you again. First of all, thank
• 1:23
  Speaker 1: you for sending your book. Uh egging, David Rose Cooks
• 1:27
  Speaker 1: on the Big Green Egg. Let's let's let's let's go
• 1:29
  Speaker 1: and get it out. Let's go and get it out. Okay,
• 1:33
  Speaker 1: I have to set up. I have the the Big
• 1:36
  Speaker 1: Green Egg, I have the table that comes with it.
• 1:39
  Speaker 1: I got this beautiful cover that goes over it, and
• 1:43
  Speaker 1: that bad Boy I've set up. That bad Boy has
• 1:46
  Speaker 1: been covered for six years. That's okay, I got So
• 1:54
  Speaker 1: having you on the show means that, guess what, it's
• 1:57
  Speaker 1: time for the big unveiling of that. I gotta it
• 2:00
  Speaker 1: all and your book. Tell us how you got involved
• 2:03
  Speaker 1: with this? You know, the Big Green Egg, the signs.
• 2:06
  Speaker 1: I'm based in Atlanta from you, So it's like barbecue Capital,
• 2:11
  Speaker 1: smoke Capital, where when I've lived all my life. Okay,
• 2:14
  Speaker 1: so the Big Green Egg. You cannot avoid the Big
• 2:17
  Speaker 1: Green Egg. Okay, So tell us exactly what is the
• 2:20
  Speaker 1: Big Green Egg and what makes it so special? David alright,
• 2:25
  Speaker 1: so the Big Green I it's been around for forty
• 2:28
  Speaker 1: plus years now, back in the seventies and Ed Fisher
• 2:31
  Speaker 1: the founder, creator, CEO of Big Green Egg. What he
• 2:37
  Speaker 1: did actually was he was in the military, he was
• 2:39
  Speaker 1: overseas in Japan, and it was based off of the
• 2:43
  Speaker 1: Komodo smoker has been around for thousands of years, clay
• 2:46
  Speaker 1: pot and essentially, you know, you could smoke and you
• 2:50
  Speaker 1: could do all types of foods, meats, proteins, vegetables on it.
• 2:54
  Speaker 1: So he set a couple back, shipped them back to
• 2:57
  Speaker 1: the States and said this Komodo smoker, this is good,
• 3:01
  Speaker 1: but it can be better, it can be great. So
• 3:03
  Speaker 1: what he did then from there is um he started,
• 3:06
  Speaker 1: you know, kind of fixing them up, enhancing the hardware,
• 3:09
  Speaker 1: making him a little more sturdier, and started selling them
• 3:12
  Speaker 1: and branding them as Big Green Eggs. But when Big
• 3:14
  Speaker 1: Green Neck really took off is when he started working
• 3:17
  Speaker 1: with NASA and using the same ceramics that NASA space shuttles. You.
• 3:21
  Speaker 1: So there's some scientific to it as well. My friends.
• 3:24
  Speaker 1: It heats up quickly, cools down, quickly and retains temperature
• 3:29
  Speaker 1: very evilly and due to the poorous nature of the smoker.
• 3:33
  Speaker 1: You know, for those who aren't quite as technically you know,
• 3:37
  Speaker 1: savvy with drilling, it really is forgiving because if something's porous,
• 3:41
  Speaker 1: that means it retains moisture as opposed to your stainless
• 3:45
  Speaker 1: steel smokers or grills. And the thing that I love
• 3:48
  Speaker 1: most about the big green negg what eggheads you call
• 3:51
  Speaker 1: big green neck advocates love so much about it is
• 3:54
  Speaker 1: the versatility of it. Where you can do low and slow,
• 3:58
  Speaker 1: hot and fast. You could cold smoke, you can do steaks, pizzas, ribs, briskets. Uh.
• 4:04
  Speaker 1: And again, what I really love doing is highlighting that versatility.
• 4:08
  Speaker 1: So soups, salads, entrees, desserts, um. You have led down.
• 4:16
  Speaker 1: Let's slow this down. Okay, you know this is my show.
• 4:20
  Speaker 1: We can talk slowly. We're gonna talk about recipes. We
• 4:23
  Speaker 1: gotta do a little quick sale on this show. This
• 4:26
  Speaker 1: ain't a quick sales just to get to know my audience.
• 4:28
  Speaker 1: They know I talked about food creatively now because see
• 4:32
  Speaker 1: I've been blessed with the skill I've been I've been
• 4:35
  Speaker 1: award when he chef, I've gotten that honor. I mean,
• 4:38
  Speaker 1: I mean a baker, and I love to cook. You know.
• 4:41
  Speaker 1: I come from a family or big Black families, six sisters,
• 4:44
  Speaker 1: two brothers, you know, all the home cooked meals because
• 4:47
  Speaker 1: we didn't have that much. So everything was cooked. But
• 4:49
  Speaker 1: I didn't learn to because I had six sisters. My
• 4:52
  Speaker 1: parents old school, they wouldn't let me in the kitchen, okay,
• 4:55
  Speaker 1: so I just had to watch all the time, and
• 4:57
  Speaker 1: not justins. I went to college that I started cooking.
• 5:00
  Speaker 1: I learned how to cook at the Jewish Delhi. That's
• 5:02
  Speaker 1: what was my first job out of in college was
• 5:04
  Speaker 1: Jewish Deli. And that's why I learned how to cook
• 5:06
  Speaker 1: Maso balls and all that are one of my favorite
• 5:09
  Speaker 1: all time meals. That German potato sound, you know, all that,
• 5:12
  Speaker 1: all that but all that stuff, and so that's why
• 5:14
  Speaker 1: I really got introduced, you know, and the green being
• 5:17
  Speaker 1: who loge from all that good stuff. I learned how
• 5:20
  Speaker 1: to do that at the Jewish Delhi. And so but
• 5:22
  Speaker 1: the thing about it is that as over the years,
• 5:25
  Speaker 1: you get trapped in your own skill set what you
• 5:29
  Speaker 1: do and not want to innovate or not trying to change.
• 5:32
  Speaker 1: And that's what this interview is about showing people like,
• 5:35
  Speaker 1: you know, my dad, he grew up on the drum barrel.
• 5:38
  Speaker 1: That's when we drew up, Bobby qut on and so
• 5:42
  Speaker 1: so what I want to make sure we understand is
• 5:44
  Speaker 1: that the the Big Green Egg is not about just
• 5:48
  Speaker 1: Bobby quing. And so that's why I want to slow
• 5:52
  Speaker 1: it down so everybody can understand because it can get
• 5:55
  Speaker 1: thrown into that Bobby Q club and that not on
• 5:59
  Speaker 1: the fifty five drum barrel. Drum barrel, that's what they will.
• 6:03
  Speaker 1: They were there for barbecue, smoking and all that stuff. Okay,
• 6:06
  Speaker 1: you couldn't fry no eggs on there. You you couldn't
• 6:08
  Speaker 1: do nothing that. You dropped the links on there, you
• 6:10
  Speaker 1: dropped the ribs on the dropped the chicken on that.
• 6:12
  Speaker 1: You put your bobecue beans in the corner, and brother,
• 6:15
  Speaker 1: you went to work and it's smoke. Now, the Big
• 6:17
  Speaker 1: Green Egg, that's not the same conversation. Correct, correct, that
• 6:21
  Speaker 1: is correct. That is correct, And it can be used
• 6:23
  Speaker 1: for barbecue and smoking, but it's more so the first
• 6:26
  Speaker 1: fatility of everything you can make inside on your stove
• 6:30
  Speaker 1: top and your oven, you can make on the Big
• 6:32
  Speaker 1: Green Egg. And that's one of the few girls that
• 6:34
  Speaker 1: can say that it can do that right. And so
• 6:37
  Speaker 1: now my my, my, my senior marketing and activation director.
• 6:40
  Speaker 1: He lives and dies by the big Green Egg. Or
• 6:44
  Speaker 1: he he talks a big yeah, he talks a big
• 6:47
  Speaker 1: story about the Big Green Egg. And so now me, uh,
• 6:51
  Speaker 1: I want you to I want you to kind of
• 6:53
  Speaker 1: like admonish me for having it lockdown for six years,
• 6:57
  Speaker 1: tell me, Rashawn, shame on you. This is what you
• 7:00
  Speaker 1: should be doing with that beautiful green age and just
• 7:03
  Speaker 1: sitting under your on your in your house covered up.
• 7:06
  Speaker 1: So why why why should I why should I unveil
• 7:11
  Speaker 1: it now? After this book, this beautiful book that I've
• 7:13
  Speaker 1: read called Egging, there's specifically geared to green egg cookie. Yeah.
• 7:19
  Speaker 1: With this book right here, all these recipes were made
• 7:22
  Speaker 1: with the big Green Egg in bondy. Uh. Not to
• 7:24
  Speaker 1: say you can't use the book as well for any
• 7:26
  Speaker 1: other kind of girls are smokers. But you know, for me,
• 7:30
  Speaker 1: after talking to you and kind of taking a brief
• 7:32
  Speaker 1: look at your social media, I see that you're a foodie.
• 7:34
  Speaker 1: I see you're a lover of food, and you know,
• 7:38
  Speaker 1: for you to be a foodie and not use the
• 7:40
  Speaker 1: Big Green Egg and having out that collecting dust and pollen.
• 7:44
  Speaker 1: You're doing yourself with this service. But I'm gonna going
• 7:47
  Speaker 1: and say that real quick. But this book just really
• 7:51
  Speaker 1: highlights everything from baking to smoking, vegetables, literally everything on
• 7:56
  Speaker 1: the big green egg and you love bacon. A really
• 7:59
  Speaker 1: great thing with the green negg is that little smoke
• 8:01
  Speaker 1: kind of hint. The smokiness adds a kind of a
• 8:03
  Speaker 1: deep in layer to the cake. So that German chocolate cake,
• 8:07
  Speaker 1: that Sheat cake, that smoker that grilled that big green
• 8:10
  Speaker 1: neg is gonna kind of bring it from a good cake.
• 8:12
  Speaker 1: It's good right now, but it could be fire fire,
• 8:16
  Speaker 1: two fires. It is better than one, absolutely absolute, that's one.
• 8:20
  Speaker 1: One comes. We'll be right back with more Money Making
• 8:26
  Speaker 1: Conversations Masterclass with Rushan McDonald. Now let's return to Money
• 8:32
  Speaker 1: Making Conversations Masterclass with Rushan McDonald. Now, you have the
• 8:37
  Speaker 1: word smoking, and then you have you know, do you
• 8:40
  Speaker 1: have then you fire? What is how do you when
• 8:44
  Speaker 1: do you use smoke? And when do you use fire
• 8:47
  Speaker 1: in the process of preparing meals? Okay, yeah, so as
• 8:54
  Speaker 1: far as you smoke, you could do cold smoke, like
• 8:57
  Speaker 1: you know for salmon, seafoods, things of that name. You
• 9:00
  Speaker 1: to kind of you know, where you want a low
• 9:02
  Speaker 1: and slow smoke and you don't want the smoke to
• 9:04
  Speaker 1: overpower it. Smoking also comes into play with your briskets,
• 9:08
  Speaker 1: your ribs. You can smoke chicken, you know, things of
• 9:11
  Speaker 1: that nature, or if anything, you want to add smoke
• 9:14
  Speaker 1: to it. But when you have direct fire, which is
• 9:17
  Speaker 1: direct grilling and indirect grilling, which you're smoking, direct grilling
• 9:20
  Speaker 1: is more of your high and fast like your steaks,
• 9:23
  Speaker 1: your chops, bob, stuff of that nature, where you want
• 9:26
  Speaker 1: that direct heat of flames to kind of kiss it,
• 9:29
  Speaker 1: just suddenly kiss it. Just get that nice char that
• 9:31
  Speaker 1: nice grill, that nice brown because color that brown, that's flavor, brother,
• 9:36
  Speaker 1: and that's what you want. Now, that's as you brought
• 9:38
  Speaker 1: up steak. Let's slide right on steak shifts. Now I did.
• 9:45
  Speaker 1: Now I've even steaks many times, David in restaurants and
• 9:49
  Speaker 1: early on, I used to just drive people crazy by
• 9:52
  Speaker 1: saying the word well done, get the ugly look well done.
• 9:56
  Speaker 1: Why did you come in here? Why? Why? Why? Why
• 9:59
  Speaker 1: you wish your our time burning up a good piece
• 10:01
  Speaker 1: of meat. Okay, So now I'm a medium guy. I'm
• 10:05
  Speaker 1: a medium, a medium guy, you know, and I understand
• 10:08
  Speaker 1: the value of what they were trying to teach me,
• 10:10
  Speaker 1: but I was thinking to my guns in an early age. Now, yeah,
• 10:15
  Speaker 1: on the g how do you prepare steak for for
• 10:20
  Speaker 1: for the big green egg? And how do you serious
• 10:22
  Speaker 1: the words like seer I hear words like two minutes
• 10:25
  Speaker 1: on this side, two minutes on the other side. Talk
• 10:28
  Speaker 1: to us about the whole preparation. Since you are represented
• 10:31
  Speaker 1: Omahara Steaks, talk to us with the magic yeah, yeah, yeah, yeah. Essentially,
• 10:37
  Speaker 1: So first off, you want to kind of notice the
• 10:38
  Speaker 1: basics of the composition and DNA, so to speak, other steak.
• 10:43
  Speaker 1: What a steak is, you know, So a steak is essentially,
• 10:45
  Speaker 1: you know, it's cut from different primal cuts of the
• 10:48
  Speaker 1: steak and it's sliced into, you know, the muscle. So
• 10:51
  Speaker 1: essentially the steak is the muscle and then the white
• 10:54
  Speaker 1: that's in between the muscle, that's the intermuscular fat, and
• 10:58
  Speaker 1: that's the good fat. That's the fact that knelts inside
• 11:01
  Speaker 1: of the steak gives that nice juiciness and mouth water
• 11:04
  Speaker 1: ring mouthfield, which we all love and look for in steak.
• 11:07
  Speaker 1: So a couple of first things before you even get
• 11:10
  Speaker 1: that steak on the grill in that cast iron fan. Um.
• 11:13
  Speaker 1: A lot of core mistakes people make is you want
• 11:16
  Speaker 1: to bring that steak to room temperature, because you gotta remember,
• 11:20
  Speaker 1: a calm steak is essentially a cold muscle. And what
• 11:24
  Speaker 1: cold muscles do is, uh, they take a while to
• 11:27
  Speaker 1: you know, to warm up, and they remain tense. And
• 11:30
  Speaker 1: if you want to go in and put that steak
• 11:32
  Speaker 1: on the grill cold, it's gonna have inconsistencies and it's
• 11:35
  Speaker 1: not gonna get that nice chart and cook for that
• 11:37
  Speaker 1: perfect temperature you want. So always put the steak out
• 11:40
  Speaker 1: for at least thirty minutes when it come to room temperature. Second,
• 11:44
  Speaker 1: steaks take seasoning very well, salt, pepper. That is a
• 11:49
  Speaker 1: great basis right there. A lot of times, you know,
• 11:52
  Speaker 1: with Omaha steaks, the quality of the steak is so great,
• 11:54
  Speaker 1: it just needs salt and pepper. But feel free to
• 11:56
  Speaker 1: add make your own rubs, your own seasonings, get crazy,
• 12:00
  Speaker 1: get creative, do your thing. Now. When it comes to
• 12:03
  Speaker 1: the grilling process, there's a couple of different ways to
• 12:06
  Speaker 1: grill and cook up your steak. You can do direct grilling,
• 12:09
  Speaker 1: where from start to finish you finish it. And you
• 12:12
  Speaker 1: started and finish it on direct teeth, that's over the flames.
• 12:16
  Speaker 1: That's one way I'd recommend those for your thinner cuts
• 12:19
  Speaker 1: of meats, like your flanks. Your skirts were essentially something
• 12:23
  Speaker 1: like that. For a nice medium or a medium, you're
• 12:25
  Speaker 1: doing three to four minutes on each side. But now
• 12:28
  Speaker 1: you have your bad namajammas, like your poor draps, you
• 12:31
  Speaker 1: have your rib eyes, you have your tomahawk bone in shops,
• 12:34
  Speaker 1: those right there, you kind of want to approach those
• 12:37
  Speaker 1: differently because you want to have that fat render down
• 12:40
  Speaker 1: and get nice and chewy, and you know, just kind
• 12:43
  Speaker 1: of get really really nice to that desired temperature and
• 12:45
  Speaker 1: what you want because the last thing you want to
• 12:47
  Speaker 1: do is cook a steak and you have grizzly, hard fat.
• 12:50
  Speaker 1: That's not pleasant. Nobody wants that. So for I recommend
• 12:54
  Speaker 1: with that particular process right there is I consider that
• 12:58
  Speaker 1: with the reverse searing process. So what you do is
• 13:01
  Speaker 1: you start out indirect, so that plate center that comes
• 13:04
  Speaker 1: in there, you have that in there. You do that
• 13:06
  Speaker 1: too fifty two fifty low and slow, and you let
• 13:10
  Speaker 1: that come about ten degrees below your desired temperature. So
• 13:13
  Speaker 1: you said you're a medium, man, medium is one forty five.
• 13:16
  Speaker 1: So you let that steak go to the reaches one
• 13:19
  Speaker 1: thirty five. You take the steak off, you remove that
• 13:22
  Speaker 1: plate center, you crank it up to direct key, direct
• 13:26
  Speaker 1: flames about five to five fifty. Essentially, at that point,
• 13:30
  Speaker 1: the steak is already at that temperature that you want,
• 13:33
  Speaker 1: but ten degrees shot. So by you getting that hard
• 13:36
  Speaker 1: fast yere on there, it's gonna raise five degrees five
• 13:39
  Speaker 1: to eight degrees. Then you want to always let your
• 13:41
  Speaker 1: steak rest. By letting your steak rest, you're letting the
• 13:44
  Speaker 1: chill out. You don't cut into it, you don't touch it,
• 13:47
  Speaker 1: you don't eat it. It's gonna allow those juices to
• 13:49
  Speaker 1: redistribute and stay inside the steak where it belongs. Because
• 13:53
  Speaker 1: the last thing you want to do is to cut
• 13:54
  Speaker 1: into any roast, any um large turkey or a chicken
• 13:58
  Speaker 1: or poultry hurt because I'm gonna lose all of juice.
• 14:03
  Speaker 1: Rest perfect one medium. Every single time, repeat that one
• 14:12
  Speaker 1: more time. You said the one thing you don't want
• 14:14
  Speaker 1: to do is cut into because you broke up a
• 14:16
  Speaker 1: little bit. I want to make sure we get that.
• 14:17
  Speaker 1: That was on the point you was talking about. Because me,
• 14:20
  Speaker 1: I'm a guy who wants the steak to be warm.
• 14:22
  Speaker 1: When I cut into I see smoke. You don't want
• 14:24
  Speaker 1: to do that, right, Well, what you can do actually,
• 14:28
  Speaker 1: if you're if you're sitting at home and you're dining
• 14:31
  Speaker 1: at home, you definitely want to let it rest. Even
• 14:34
  Speaker 1: in steak restaurants they let it rest as well, they're
• 14:37
  Speaker 1: keeping it warm. But yeah, but a lot of times,
• 14:40
  Speaker 1: you know, especially if you're making a lot of steaks
• 14:42
  Speaker 1: for roast, you want to always let it rest because
• 14:45
  Speaker 1: that's gonna allow the juices to stay in there inside
• 14:48
  Speaker 1: of the meat where it belongs. Okay, cool, Chief Davis Rose,
• 14:51
  Speaker 1: I'm talking to him. One of the great stars and
• 14:53
  Speaker 1: TV great personality. You've seen them on national talk shows,
• 14:56
  Speaker 1: Good Morning America, all these types of shows, all the
• 14:59
  Speaker 1: all the Food channel type shows, formal Food Network star.
• 15:03
  Speaker 1: Well guess what he is a Food Network star. You
• 15:05
  Speaker 1: don't lose something that your great power. Okay, It's like
• 15:07
  Speaker 1: I will always have a degree in math. Okay, Now
• 15:10
  Speaker 1: let's talk about before working into the book again, let's
• 15:12
  Speaker 1: talk about your your your food training, your culinary history.
• 15:16
  Speaker 1: How did we I know both your parents were chef.
• 15:18
  Speaker 1: Was without a natural path for you or did you
• 15:21
  Speaker 1: have another journey. You wanted to play with the sports
• 15:23
  Speaker 1: and you went back to chelf being a chef as
• 15:26
  Speaker 1: a career opportunity to talk about that, and then we
• 15:28
  Speaker 1: won't get back to the egging the book about cooking
• 15:31
  Speaker 1: on the victory and egg. Yeah, yeah, yeah. So it's funny.
• 15:34
  Speaker 1: We have a lot of parallels. It's fun blood you
• 15:39
  Speaker 1: become a big friend, a big family. I come from
• 15:42
  Speaker 1: a big family. I'm one of eight. I'm the baby
• 15:45
  Speaker 1: and my mama's the hurritein as one of time huge,
• 15:50
  Speaker 1: huge Jamaican family. Literally everybody was born in Jamaica except
• 15:55
  Speaker 1: for me. Um so mama's a chef, dad was a chef.
• 15:59
  Speaker 1: But everybody in my family, even though they weren't classically
• 16:02
  Speaker 1: trained or was their career. Everybody can burn, everybody can cook,
• 16:06
  Speaker 1: everybody can cook their tail off, so there's always being
• 16:09
  Speaker 1: around that. Some of my fondest memories were about great food.
• 16:12
  Speaker 1: So I've always been in the hospitality. For my first job,
• 16:16
  Speaker 1: I was thirteen years old. I was a room service
• 16:19
  Speaker 1: attendant for the Radison Hotel and Inglewood, New Jersey, and
• 16:22
  Speaker 1: from from there I served. I bar attended. My bar
• 16:27
  Speaker 1: backed literally every position in front of the house, I
• 16:31
  Speaker 1: moved down to Atlanta. I'm bartending at the time when
• 16:33
  Speaker 1: I was twenty one, back in oh three, and from there,
• 16:37
  Speaker 1: I'm trying to figure out, Okay, what's my next step,
• 16:39
  Speaker 1: what's my next move? And I see a commercial and
• 16:42
  Speaker 1: the commercial says, as clear as day the Cordon blue
• 16:46
  Speaker 1: realized you're colinary dream and you know, something just kind
• 16:49
  Speaker 1: of snapped, something that's kind of registered in my head.
• 16:52
  Speaker 1: I said, you know what, I love to cook. I've
• 16:53
  Speaker 1: always cooked, I've done everything in hospitality. Um, let's give
• 16:57
  Speaker 1: it a try. So I went. I visit in the
• 17:00
  Speaker 1: campus and you know, like in the cartoons, those old
• 17:03
  Speaker 1: school Looney two cartoons with the lightbulb goes off, it
• 17:06
  Speaker 1: was a lightbulb moment where I looked at the itinerary,
• 17:09
  Speaker 1: look at the syllabus, took a tour, and I just
• 17:11
  Speaker 1: knew that's where I was meant to be. And prior
• 17:15
  Speaker 1: to that, you know, the words scholar and David Roseworth
• 17:18
  Speaker 1: seldom I'm lying, not sell them, never used in the
• 17:22
  Speaker 1: same sentence. But I graduated top of my class, Summa
• 17:25
  Speaker 1: kum laude. And then from there the trajectory just was fast,
• 17:29
  Speaker 1: quick and in a hurry, and having been looking back since,
• 17:32
  Speaker 1: we'll be right back with more Money Making Conversations Masterclass
• 17:35
  Speaker 1: with Rushan McDonald. Now, let's return to Money Making Conversations
• 17:41
  Speaker 1: Masterclass with Rushan McDonald. Well, first of all, man academia
• 17:46
  Speaker 1: has been us a good to you, a matching personality
• 17:51
  Speaker 1: because when you old, TV personality plays a role and
• 17:54
  Speaker 1: also simplicity, you know, you know, because the thing that
• 17:58
  Speaker 1: I think that the major thing I've enjoyed about seeing
• 18:01
  Speaker 1: the evolution of TV cooking or TV preparation is that
• 18:06
  Speaker 1: it doesn't look difficult anymore because a lot of everyday
• 18:09
  Speaker 1: people are doing it on social media, YouTube, TikTok and
• 18:12
  Speaker 1: all that. Your book, your recipes are very simple, you know,
• 18:16
  Speaker 1: I don't get caught up into the you know, the
• 18:18
  Speaker 1: tea spoon and the quarter cup and all that can
• 18:22
  Speaker 1: really just bog you down. To go that looks more
• 18:25
  Speaker 1: like science than cooking. Tell us how the whole process
• 18:30
  Speaker 1: you went about, not so much dumbiness down to the
• 18:33
  Speaker 1: everyday person like me, but putting together a fun cookbook
• 18:36
  Speaker 1: that you call eggy. Yeah for sure, you know again,
• 18:40
  Speaker 1: you know, big green agg aggain. You know it's kind
• 18:43
  Speaker 1: of the informal already using they're using the big green eggs.
• 18:46
  Speaker 1: So I wanted to make it a casual, smooth approach.
• 18:49
  Speaker 1: When you look at a book called eggaant looks fun,
• 18:52
  Speaker 1: it looks excited, and it draws you in immediately. This
• 18:55
  Speaker 1: based off the title, and I wanted a very approachable title.
• 18:58
  Speaker 1: That was very important me. And you know a lot
• 19:01
  Speaker 1: of people are intimidated by cooking and intimidated by grilling
• 19:05
  Speaker 1: because the last thing you want to do is body's
• 19:08
  Speaker 1: big old steaks and over a three hundred dollars and
• 19:11
  Speaker 1: ribs and brisket, and be that person at the cook out.
• 19:14
  Speaker 1: Everybody looking at you, he messed up the ribs, fmu
• 19:17
  Speaker 1: the brisket. Nobody wants that. But I think this book
• 19:20
  Speaker 1: right here, this book is the play the quintessential playbook
• 19:24
  Speaker 1: for everything grilling, especially with big green eggs. How to
• 19:27
  Speaker 1: light it, how to keep the temperature, cooking temperatures, cooking donness,
• 19:33
  Speaker 1: grill maintenance. Where if you have never used the big
• 19:36
  Speaker 1: green negg, never heard the word big green negg in
• 19:38
  Speaker 1: your entire life, and you see this book, you read
• 19:41
  Speaker 1: this book, I guarantee by the time you are done
• 19:44
  Speaker 1: reading it, you're self sufficient and you can be a
• 19:47
  Speaker 1: grill inficionado, and I have the knowledge to know what
• 19:51
  Speaker 1: you can make because the preparations, the sauces, the marinades.
• 19:56
  Speaker 1: Just because it's for chicken, you can easily take that
• 19:58
  Speaker 1: and apply that to And the great thing about cooking
• 20:03
  Speaker 1: is this, right here is the blueprint. You take this blueprint,
• 20:06
  Speaker 1: you make it yours. You add your own flavor as
• 20:08
  Speaker 1: your own twist, and just you know, put your put
• 20:11
  Speaker 1: your synatra on that. And that's the great thing about cooking. Options,
• 20:15
  Speaker 1: endless opportunities for your player. Yes, I'm speaking interviewing chef
• 20:19
  Speaker 1: David Rose his book Egging David Rose Cooks on the
• 20:22
  Speaker 1: Big Green Egg. Um My, my fans are always wanted
• 20:26
  Speaker 1: to what I like about the book? What recipe stood out.
• 20:29
  Speaker 1: I'm from the South. Everybody you know that Houston, Texas
• 20:32
  Speaker 1: going to bread in the inner City, So that means
• 20:34
  Speaker 1: that I've had experiences for a certain type of meal
• 20:37
  Speaker 1: all my life. In this book, he talks about making
• 20:39
  Speaker 1: oxtails on the Big Green. Now, you know that's the
• 20:44
  Speaker 1: first I had to you know, I had to bring
• 20:45
  Speaker 1: that up on this show, David oxtails on the Big Green.
• 20:49
  Speaker 1: If that ain't a Southern delicacy. If that don't make
• 20:52
  Speaker 1: black people go, let's see if they falls off the bone.
• 20:56
  Speaker 1: Let's let's see when you're when you're put in your mouth,
• 20:59
  Speaker 1: do you just suck on the beat? Is that the
• 21:01
  Speaker 1: type of ye oxtail we're getting off the big green eggs, sir?
• 21:06
  Speaker 1: If you want to have a little bit of integrity
• 21:08
  Speaker 1: to where it's still on the bone, it's not disintegrating,
• 21:11
  Speaker 1: but that's when it falls apart in your mouth. That's
• 21:14
  Speaker 1: the secret right there, because you want to have you know,
• 21:16
  Speaker 1: ox tails, not pulled oxtails. You know. So it's delicious,
• 21:21
  Speaker 1: it's great, and you know Jamaicans love oxtail as well,
• 21:25
  Speaker 1: so we share that very you know, very you know
• 21:28
  Speaker 1: similar uh situation as well, you know where essentially it
• 21:31
  Speaker 1: came out of necessity as being you know, slaves and
• 21:34
  Speaker 1: not getting me the prime cuts and just us being
• 21:38
  Speaker 1: the culinary magicians that black people are. The culture. We
• 21:41
  Speaker 1: take anything you know, from the pig foot to the tripe,
• 21:46
  Speaker 1: deliver and make it delicious and make it singing oxtails.
• 21:49
  Speaker 1: No different to where now mainstream restaurants are now carrying it.
• 21:54
  Speaker 1: Boxtels which used to be cheap, I still expensive that
• 21:59
  Speaker 1: I really think that's the credit to us. Well, I'll
• 22:02
  Speaker 1: just tell you right now, you know that with cheap
• 22:03
  Speaker 1: because black people eating it, you know what I'm saying.
• 22:05
  Speaker 1: We had to. We had a budget and we ate
• 22:07
  Speaker 1: it within our budget. And it was an explicive way
• 22:09
  Speaker 1: back when I was growing up. I've never known my
• 22:11
  Speaker 1: ox tail and you know, you know you you you
• 22:14
  Speaker 1: should make it. So you know over in Jamaica oxtail.
• 22:18
  Speaker 1: If you can't make oxtails over they probably run you
• 22:20
  Speaker 1: off the island. Okay, so you know it had to
• 22:22
  Speaker 1: be cheap over that part right right there. Everybody know,
• 22:27
  Speaker 1: come on, not David Rose. Everybody know I love desserts. Okay.
• 22:32
  Speaker 1: Now I do a great padding label Pacan Pie. You know,
• 22:35
  Speaker 1: I go to a book that's my girl. I support.
• 22:38
  Speaker 1: I would support everybody's brand. So pad LaBelle, that's the
• 22:41
  Speaker 1: recipe I do it. But corn pope. Now you got
• 22:44
  Speaker 1: a Bourbon ginger, but pumpercn that you do on the
• 22:49
  Speaker 1: Big Green Egg. Talk to us about that, brother. Alright.
• 22:53
  Speaker 1: So everybody in the they have their own recipe for
• 22:56
  Speaker 1: the compost. So what I want to do is make
• 22:58
  Speaker 1: my own recipe, you know, to kind of you know,
• 23:01
  Speaker 1: really honor the Southern Peak can pie because my first
• 23:03
  Speaker 1: experience and the Peak cat five. Everyone's in the stock,
• 23:06
  Speaker 1: so I gotta says the stop, but you gotta make
• 23:08
  Speaker 1: it difference. So what goes good at the smokiness Bourbon
• 23:11
  Speaker 1: because bourbon is smoked, Bourbon is age and ginger because
• 23:15
  Speaker 1: Jamaica we put ginger into everything. And brother, one of
• 23:19
  Speaker 1: the best recipes you will ever taste Forget to smack
• 23:23
  Speaker 1: your mom. You're gonna smack yourself and so good. One
• 23:26
  Speaker 1: of my clients is a chef Rogers. She owned she
• 23:30
  Speaker 1: just trip ice cream called cream Alicious. That's her brand.
• 23:33
  Speaker 1: She has Slap your Mama, it's one of the ice
• 23:36
  Speaker 1: cream brands. So if you got of a car, probably
• 23:38
  Speaker 1: making one to slap somebody. She got ice cream. Want
• 23:41
  Speaker 1: to slap somebody? You know, I gotta put our ice
• 23:44
  Speaker 1: cream on top of your pan pipe so I could
• 23:46
  Speaker 1: just start slapping everybody. Everybody's gonna get everybody in the face.
• 23:54
  Speaker 1: Get away from me, brother, I'll tell you if we're
• 23:57
  Speaker 1: talking to the chef. David Rose is incredible book egging uh.
• 24:00
  Speaker 1: David Rose cooks on the Big Green Egg. But not
• 24:02
  Speaker 1: only that, he's a he's an ambassador for all my
• 24:05
  Speaker 1: heart steaks as well as Nissa in USA. But again,
• 24:09
  Speaker 1: my friend being on my show talking about the book,
• 24:11
  Speaker 1: you know, I gotta see you photos of the unveiling.
• 24:15
  Speaker 1: That means I gotta look at your book post this here.
• 24:17
  Speaker 1: You've you've gotten it out of storage, you know, before
• 24:20
  Speaker 1: the summer goes out. But more importantly, what I wanted
• 24:23
  Speaker 1: to get clarity on that you've given the people who
• 24:25
  Speaker 1: are listening and watching this interview is that the Big
• 24:28
  Speaker 1: Green Egg is more than just a barbecue pit or
• 24:31
  Speaker 1: smoker for meats. You can use it as an extension
• 24:35
  Speaker 1: for your oven kicking cooking and your stovetop cooking. Correct.
• 24:39
  Speaker 1: Great time, man, feel freemny like any time. This is
• 24:42
  Speaker 1: the way to get a day started. Much thank you,
• 24:45
  Speaker 1: And if you hear this interview, see this interview, please
• 24:49
  Speaker 1: go to Money Making Conversation dot com. I'm with Sean McDonald.
• 24:52
  Speaker 1: I am your host