1 00:00:00,000 --> 00:00:09,920 Hi everyone, welcome to Potluck Food Talks. Today we're going to talk about barbecue. 2 00:00:09,920 --> 00:00:11,360 So what's the deal with barbecue? 3 00:00:11,360 --> 00:00:15,040 Not your uncle's barbecue that he does in his backyard. The real barbecue. 4 00:00:15,040 --> 00:00:17,120 The real barbecue. What about it? 5 00:00:17,120 --> 00:00:21,840 Yeah, I think first of all we should narrow down what barbecue is, you know, because I think it's 6 00:00:21,840 --> 00:00:28,000 something that in some form or another is present in pretty much every culture around the world. 7 00:00:28,000 --> 00:00:32,160 Yeah, it's probably the oldest form of cooking. For sure it is. 8 00:00:32,160 --> 00:00:36,000 For sure. I mean, for me, when I think of barbecue, obviously I think everybody connected 9 00:00:36,000 --> 00:00:41,520 to their own culture, but for me it's just things cooked over a live heat source. And with that, 10 00:00:41,520 --> 00:00:48,240 I mean either open fire or charcoal or wood embers, something like that. It's a very particular type 11 00:00:48,240 --> 00:00:53,040 of heat, I think, and a little bit of smoke is involved. Although, you know, I think that smoke 12 00:00:53,040 --> 00:00:58,080 often comes in a very subtle form. But yeah, I think that barbecue can be really anything. 13 00:00:58,080 --> 00:01:05,040 And there's also the cultural ritual around it, gathering around with family or friends, cooking 14 00:01:05,040 --> 00:01:11,120 outside. Usually there is always a grill master who allows no one to touch his grill. I think it's 15 00:01:11,120 --> 00:01:12,960 pretty similar in different cultures. 16 00:01:12,960 --> 00:01:16,320 Are you that kind of guy? Are you like that when you're grilling or fence? No? 17 00:01:16,320 --> 00:01:19,360 No, I'm the one who steals food from the grill. 18 00:01:19,360 --> 00:01:23,440 That's true. I remember the last time when we grilled together, you kind of stayed back and 19 00:01:23,440 --> 00:01:30,640 let everybody else cook. I remember. Exactly. I'm not the grill alpha guy at all. 20 00:01:30,640 --> 00:01:34,080 You pull the strings from behind the curtain. The puppet master. 21 00:01:34,080 --> 00:01:37,520 Exactly. Someone needs to make the salad, you know, I'll do it. 22 00:01:39,120 --> 00:01:43,440 Yeah, I mean, I think, like you say, you know, it's something super primal. And I mean, like 23 00:01:43,440 --> 00:01:48,240 cooking with fire. When I say cooking with fire, you could imagine like a roaring big fire, you 24 00:01:48,240 --> 00:01:53,280 know, but it's not really the case like most of the time. But, you know, cooking with fire is 25 00:01:53,280 --> 00:01:59,520 really awesome. As in like the true sense of the word, like it's really awe inspiring. I feel like 26 00:01:59,520 --> 00:02:04,800 it's just kind of moves something deep inside of us when we see open flame. And yeah, it's 27 00:02:04,800 --> 00:02:09,200 definitely one of my favorite ways of cooking, you know, not just meat or protein, just like in 28 00:02:09,200 --> 00:02:14,320 general. Yeah, I wanted to ask you about that. Do you also include like if you're cooking with a pot 29 00:02:14,320 --> 00:02:19,600 on fire? Is that also grilling? If you're making like a sauce or a stew or something like that? 30 00:02:19,600 --> 00:02:26,080 In a Dutch oven, for instance? Yeah, see, I would say no, I wouldn't include that. I mean, there are 31 00:02:26,080 --> 00:02:32,960 circumstances where you, for example, bury pots in embers. And there's an argument to be made that 32 00:02:32,960 --> 00:02:37,840 some sort of flavor is imparted. But I wouldn't necessarily call it that because you're cooking 33 00:02:37,840 --> 00:02:42,640 in a pot like the cooking is happening in the pot. And whether that's on an induction stove or on a 34 00:02:42,640 --> 00:02:47,520 grill, I don't think makes a huge difference. But yeah, I think it's important to say that there's 35 00:02:47,520 --> 00:02:54,400 a like a direct contact with that heat source. Yeah, I guess it only gives the whole romanticity 36 00:02:54,400 --> 00:03:00,080 to the situation like cooking on fire, while you're also grilling, you know, with a pot or anything 37 00:03:00,080 --> 00:03:03,600 like that. I mean, it makes sense from a sustainability point of view, you know, if you 38 00:03:03,600 --> 00:03:08,000 have a heat source, like it's a lot of energy being expended that you're going to use that same heat 39 00:03:08,000 --> 00:03:13,360 to cook other things if you want to cook them in a pot. What's your favorite type of barbecue? 40 00:03:13,360 --> 00:03:22,000 Yeah, I mean, I have mixed feelings because I would say my favorite meat is the chuleta. I have like a 41 00:03:22,000 --> 00:03:28,080 weakness for it. But if there were no chuletas in the world, I would say... Okay, let's not paint 42 00:03:28,080 --> 00:03:33,760 the devil on the wall. But yeah, sorry, continue. I would say Brazilian, picanha, that style of grill. 43 00:03:33,760 --> 00:03:38,640 Oh, interesting. What you bring to the grill, I think that that's also completely different 44 00:03:38,640 --> 00:03:44,960 than Latin America and Europe, North America or Asia, you know, all the sauces, the dips, the salads, 45 00:03:44,960 --> 00:03:50,640 the carbs you put around your grill. I mentioned picanha, but in Venezuela, usually you will have 46 00:03:50,640 --> 00:03:55,440 yuca, you know, the Spanish root, usually boiled and then with like a vinaigrette, 47 00:03:56,080 --> 00:04:00,560 which would be like a dressing with lots of chopped vegetables, kind of like a pico de gallo, 48 00:04:00,560 --> 00:04:06,960 something like that. On top of the boiled yuca, that's something super common. Our own avocado 49 00:04:06,960 --> 00:04:13,040 sauce, which is different from guacamole, it's called huazacaca. That's a must. Hot sauce, of course. 50 00:04:13,040 --> 00:04:18,560 And those are the basic things and everybody, you know, there are all types of variations, 51 00:04:18,560 --> 00:04:24,160 but that's something you will find quite often. And also the type of meats, you will find chicken, 52 00:04:24,160 --> 00:04:31,760 different types of beef and different types of sausages and black pudding and this kind of stuff. 53 00:04:31,760 --> 00:04:37,040 And usually everything is done and then on that grill session, you know, you get a little bit of 54 00:04:37,040 --> 00:04:41,200 everything. That sounds really nice. I mean, and there we've got the communal aspect again, 55 00:04:41,200 --> 00:04:45,760 you know, sort of like often grilling is this thing where everybody gets together, you know, 56 00:04:45,760 --> 00:04:52,400 I feel like it has this like natural draw for people to gather. Everybody loves like a grill 57 00:04:52,400 --> 00:04:58,800 day. It's usually for me, I associate it with also with drinking the whole day and I don't know, 58 00:04:58,800 --> 00:05:03,360 listening, putting some music, being in the countryside, you know, like it is chilling. 59 00:05:03,360 --> 00:05:09,120 Yeah, absolutely. I, for me, like I've, you know, over many years now, I've grown to be super 60 00:05:09,120 --> 00:05:18,480 interested in American barbecue culture. You know, it's got such a mysticism around it, you know, 61 00:05:18,480 --> 00:05:22,800 and it's like, obviously there's like different styles that are widespread, you know, in the south 62 00:05:22,800 --> 00:05:29,920 of the states from, you know, whole hog barbecue to the like more sort of beef centric kind of like 63 00:05:29,920 --> 00:05:36,080 briskets focused cooking in Texas. But you know, especially things like whole hog barbecue, 64 00:05:36,080 --> 00:05:42,720 it's really fascinated me because it's such a cool way of cooking and like this indirect fire sauce, 65 00:05:42,720 --> 00:05:48,080 having like this off chamber where you have the indirect heat of the fire channeling through this 66 00:05:48,080 --> 00:05:52,800 cooker, you know, and then out at the other end. And that paired with the way that they build a 67 00:05:52,800 --> 00:05:58,000 fire where it's not like super, super smoky. It's like a clean burn. Like you don't want it to be 68 00:05:58,000 --> 00:06:02,720 any sort of like harsh smoke. I found that super interesting. And I tried it a couple of times 69 00:06:02,720 --> 00:06:06,640 because it's like such a stripped back way of cooking that I really wanted to try it out. 70 00:06:06,640 --> 00:06:11,680 And I totally fucked it up. You know, I remember like I built this like makeshift offset barbecue 71 00:06:12,240 --> 00:06:17,280 cooker and I just couldn't get it right. I don't know whether my wood wasn't right or whether 72 00:06:17,280 --> 00:06:22,000 I was just not building the fire right. I found it super interesting, you know, listening to people 73 00:06:22,000 --> 00:06:27,440 like Elliot Moss, who's got a restaurant called Buxton Hall in Asheville, I think it's called in 74 00:06:27,440 --> 00:06:31,840 the South. And he only does the whole hog. And if people like, I mean, I'm sure you know, Aaron 75 00:06:31,840 --> 00:06:36,880 Franklin. Yeah. When they talk about how to build a fire, they talk about the smoke coming out of 76 00:06:36,880 --> 00:06:41,920 the smokestack on the chimney on your barbecue. It should be sort of like, it shouldn't be white and 77 00:06:41,920 --> 00:06:47,040 it shouldn't be smoky. It should be like bluish hue so that you know that it's not too smoky. 78 00:06:47,040 --> 00:06:52,720 That really, really fascinated me because it's such an intuitive and such an involved way of cooking 79 00:06:52,720 --> 00:06:57,360 because you're also kind of like there throughout the night kind of like checking the fire, making 80 00:06:57,360 --> 00:07:01,040 small adjustments. And I think it's super fascinating, super nice way of cooking. 81 00:07:01,040 --> 00:07:07,440 I went to one of these places in Houston. I think that the name was Corkscrew, if I'm not wrong. 82 00:07:07,440 --> 00:07:13,920 And it's the same style of barbecue as Aaron Franklin, but with its own signature dishes 83 00:07:13,920 --> 00:07:20,160 and everything. And we've got this big platter. You usually get chicken, brisket, ribs, different 84 00:07:20,160 --> 00:07:27,440 sausages. And then side dishes. You usually also have like pickles. And I remember there was the 85 00:07:27,440 --> 00:07:34,160 super heavy kidney beans too. Everything was really, really nice. The only thing I didn't like was the 86 00:07:34,160 --> 00:07:39,760 bread. It was just like, you know, like beanboat bread. And I was like, man, why can't you make like 87 00:07:39,760 --> 00:07:45,120 a proper nice bread for this nice barbecue? And apparently that's super common in America, 88 00:07:45,120 --> 00:07:50,480 to have that kind of bread with your barbecue. Yeah, the Texas toast, man. Texas toast is a thing. 89 00:07:50,480 --> 00:07:55,280 Yeah, for sure. I first had Texas toast when I went to eat at Cane's, when I was, I think, 90 00:07:55,280 --> 00:08:01,520 also in Houston or in Dallas or something like that, when I was renewing my illegal work permit 91 00:08:01,520 --> 00:08:06,400 for Mexico. And yeah, Texas toast is basically just like, sometimes it's toasted, sometimes it's 92 00:08:06,400 --> 00:08:10,800 not even toasted, right? It's just like a slap of like the most basic white bread. Exactly. It's 93 00:08:10,800 --> 00:08:15,840 super basic because I mean, I've seen really good breads in that sign up, but this is just plain 94 00:08:15,840 --> 00:08:21,520 generic sandwich bread. Yeah, but it's kind of like a super stripped back, Southern American. 95 00:08:22,160 --> 00:08:25,840 It's like a lifestyle also. And I always just really, really dug that. But yeah, you know, 96 00:08:25,840 --> 00:08:29,680 kind of like what you're saying with the sides, that kind of brings me to another style of barbecue 97 00:08:29,680 --> 00:08:35,280 that I really love, which is Korean barbecue, which for me is almost like as much about the sides 98 00:08:35,280 --> 00:08:39,440 as it is about the actual barbecue itself. I mean, you have that a lot in Korean culture, 99 00:08:39,440 --> 00:08:43,760 this like Anchan thing where like loads of sort of like small side dishes come out, you know, 100 00:08:43,760 --> 00:08:49,680 from kimchi to salads to different pickles and ferments. Super, super nice also. As I said, 101 00:08:49,680 --> 00:08:55,040 for me, it's almost as important as the meat, the side dishes and sauces and salads and stuff 102 00:08:55,040 --> 00:09:00,160 that are commonly associated to a salad of barbecue. By the way, why don't you share what 103 00:09:00,160 --> 00:09:05,520 you did in the last barbecue we had together? I remember you had like a whole chicken, you did 104 00:09:05,520 --> 00:09:13,040 yakitoris with the wings and legs, right? And with the breast, you did like some sort of lemon marinade. 105 00:09:13,040 --> 00:09:19,360 That was really, really nice. Oh, yeah. I remember I did the whole chicken. I mean, I just kind of 106 00:09:19,360 --> 00:09:24,480 deboned it completely. So you have the chicken flat, you have it all attached and all the skin 107 00:09:24,480 --> 00:09:30,800 still intact. And then I mean, I usually I marinate the chicken, like I usually have this chicken 108 00:09:30,800 --> 00:09:37,600 marinate where I always use lots of garlic, lots of cracked black pepper, a little bit of salt, 109 00:09:37,600 --> 00:09:41,840 I always season the chicken even if I'm marinating it. So it kind of works like a brine a little bit. 110 00:09:41,840 --> 00:09:48,720 And then I usually always mix a dairy component and like an acid component. So either, you know, 111 00:09:48,720 --> 00:09:54,560 sour cream and a dash of vinegar, or, you know, like creme fraiche and some lemon, you know, and then 112 00:09:54,560 --> 00:09:59,440 I'll just like squeeze the lemon in, chop the lemon up and put it into the marinade. And I feel like 113 00:09:59,440 --> 00:10:06,240 this mix of salts, dairy and acid really tenderizes the chicken and makes it super, super juicy. I do 114 00:10:06,240 --> 00:10:10,720 that for fried chicken also, but also for this grilled chicken works really well. You're keeping 115 00:10:10,720 --> 00:10:14,400 the skin clean. That's very important because you don't want bits and pieces to burn on the skin. 116 00:10:14,400 --> 00:10:21,680 Because what I do is I take this chicken and marinate it and then I just flip it in half so 117 00:10:21,680 --> 00:10:27,840 that on each side you just have the skin, right? So the idea is that you kind of slowly render the 118 00:10:27,840 --> 00:10:33,520 skin out so that's really crispy on the outside and the flesh is kind of protected and just kind 119 00:10:33,520 --> 00:10:38,720 of cooks through kind of steaming itself and not really drying out. And then you flip it and you 120 00:10:38,720 --> 00:10:42,720 grill the other side and outside you only have crispy chicken skin and inside you hopefully have 121 00:10:42,720 --> 00:10:46,480 very tender chicken. It's a little bit difficult if you do a whole chicken because you have to 122 00:10:46,480 --> 00:10:52,160 breast and defy in the same piece, which are obviously going to cook at a different tempo. 123 00:10:52,160 --> 00:10:56,080 But you know, you can just kind of play around with that. Then you use the wings for making 124 00:10:56,080 --> 00:11:01,200 yakitoris, right? Yeah, I mean, that's such a basic yakitori, you know, you give the wings 125 00:11:01,200 --> 00:11:05,520 two small cuts so that they kind of flatten out a little bit and the bone is a little bit more 126 00:11:05,520 --> 00:11:09,520 exposed. And then you just skewer them flat so that once it's cooked, you have a very comfortable 127 00:11:09,520 --> 00:11:15,120 bite from either side and you don't really have to bite around the bone so much. It's like a very 128 00:11:15,120 --> 00:11:22,960 traditional kind of yakitori technique from Japan. And I just made like a tare sauce. Tare is also 129 00:11:22,960 --> 00:11:30,240 super, super traditional yakitori sauce, which is basically like soy based with sake, mirin, kombu, 130 00:11:30,240 --> 00:11:36,000 spring onions, ginger, and often like the version I make, it's got roasted chicken bones in it. So 131 00:11:36,000 --> 00:11:42,400 you kind of simmer that down until it's a flavorsome kind of sauce. And as you're grilling your chicken, 132 00:11:43,200 --> 00:11:47,680 you dip it in the sauce and put it back on the grill. And the sauce flavors the chicken and 133 00:11:47,680 --> 00:11:52,240 caramelizes it and the crispy chicken flavors the sauce. This is sort of sauce, which is kind of like 134 00:11:52,240 --> 00:11:56,960 a master stock, you know, in China, they have these master stocks where they use a stock or 135 00:11:56,960 --> 00:12:02,160 sauce that they keep adding things into and it gets more like developed and developed flavor wise. 136 00:12:02,160 --> 00:12:06,560 As you do with tare, you dip the chicken in it and it takes on the flavor of the chicken. What that 137 00:12:06,560 --> 00:12:13,040 means though, is that the sauce is going to get contaminated with chicken. So it's more fragile in 138 00:12:13,040 --> 00:12:17,120 its shelf life. So every now and again, you just have to bring it to the boil, kind of adjust the 139 00:12:17,120 --> 00:12:23,840 sauce and then chill it down rapidly again so that it's completely sterilized and safe. But like that, 140 00:12:23,840 --> 00:12:30,320 you can keep the sauce basically forever without it ever going off. And it will just become more and 141 00:12:30,320 --> 00:12:35,520 more complex as you go on. And there's yakitori shops in Japan that have had their tare sauce for 142 00:12:35,520 --> 00:12:40,240 dozens, if not hundreds of years. Have you ever done char siu sauce, which is kind of the same 143 00:12:40,240 --> 00:12:45,840 principle, right? But it's usually for pork, if I'm not wrong. Yeah, char siu. Yeah, exactly. I mean, 144 00:12:45,840 --> 00:12:54,080 this is like very famously red marinated glaze for pork, which like, I mean, char siu gets made 145 00:12:54,080 --> 00:13:00,000 in these sort of like special ovens that are kind of like the ovens that use for Peking ducks, 146 00:13:00,000 --> 00:13:05,520 you know. I have made char siu before. It's got like rock sugar and you know, like red vinegar 147 00:13:05,520 --> 00:13:10,080 and spices and stuff like that. And I would say it's more like a barbecue sauce. I mean, when I 148 00:13:10,080 --> 00:13:16,080 was living in Hong Kong, I ate a lot of char siu. A lot of it was quite sweet because it's a very 149 00:13:16,080 --> 00:13:21,120 interesting cultural difference actually is that this type of pork, they like to have it sweet, 150 00:13:21,120 --> 00:13:26,160 you know, which for us is very weird because we don't really associate pork with sweet flavors. 151 00:13:26,160 --> 00:13:30,560 But in the Chinese cooking culture and this particular Chinese cooking culture anyway, 152 00:13:30,560 --> 00:13:34,400 that's the flavor that they like, you know, and it's very nice. But yeah, yakitori, again, 153 00:13:34,400 --> 00:13:40,160 like for me, yakitori is one of the like, one of the main and like the biggest, most interesting 154 00:13:40,160 --> 00:13:46,240 types of barbecue in the world. It's such a almost religious approach to grilling. When you think of 155 00:13:46,240 --> 00:13:51,280 barbecue as like a simple way of cooking something, or like a stripped down way of cooking something, 156 00:13:51,280 --> 00:13:56,400 the way that they treat the product, which is the chicken, it's also just like such a focus and 157 00:13:56,400 --> 00:14:02,960 stripped down way of preparing chicken. It's like take the thing, divide it into its parts, and 158 00:14:02,960 --> 00:14:08,320 prepare each part in a way that suits that particular part the best. And I think that's 159 00:14:08,320 --> 00:14:14,560 kind of perfect in terms of cooking. It's like a perfect approach. Have you ever grilled as 160 00:14:14,560 --> 00:14:19,520 part of another process? For instance, I don't know grilling onions that you will add to a stock or 161 00:14:19,520 --> 00:14:25,200 this kind of things? Yeah, totally. I mean, I'm a big fan of grilling. I'm a big fan of using open 162 00:14:25,200 --> 00:14:30,800 fire as your heat source, because I feel like it just imparts so much soul and so much character 163 00:14:30,800 --> 00:14:36,400 into food. And yeah, I've done a lot of stuff, you know, like take the classic on your brûlée 164 00:14:36,400 --> 00:14:41,200 that you make for stocks, you know. Yeah. For people that don't know, you know, it's a very 165 00:14:41,200 --> 00:14:45,760 classic French technique where you just take a white or yellow onion, you cut it in half, 166 00:14:45,760 --> 00:14:51,840 and you put it on a hot surface, cut side down until it's very, very black, and that you add to 167 00:14:51,840 --> 00:14:56,080 stocks. It gives a very, it doesn't give a burnt flavor, it just gives a very deep caramelized 168 00:14:56,080 --> 00:15:01,760 flavor. And yeah, I mean, like I've done lots of stuff like that. You have to sometimes be a little 169 00:15:01,760 --> 00:15:06,480 bit careful. But for example, you know, if you take the example of tarte, you could easily grill 170 00:15:06,480 --> 00:15:12,080 your chicken bones carefully over a slow fire and then add them into your sauce. And it'll just give 171 00:15:12,080 --> 00:15:17,440 a little bit more depth, you know. I worked in an Asian restaurant where we made like a unagi sauce. 172 00:15:18,320 --> 00:15:23,280 What's the name of this Japanese grill that is like a box, you know, like for the jacquitori, 173 00:15:23,280 --> 00:15:27,200 the ones you use. It's called rôbata. Right there we would grill all the bones from the 174 00:15:28,000 --> 00:15:33,680 eel and skin rest and everything, and that would be cooked into an unagi sauce. Yeah, I mean, 175 00:15:33,680 --> 00:15:38,080 it's that sounds amazing. It's exactly what you should do. I've done that with fish bones, you 176 00:15:38,080 --> 00:15:44,320 know, just the spine of the fish. You can put them on the grill and slowly roast them and then 177 00:15:44,320 --> 00:15:49,120 make a stock out of that, which then you can use to make like a sauce. Like even if it's a classic 178 00:15:49,120 --> 00:15:53,600 French sauce, you know, like a butter wine sauce or something. Yeah. But it'll just give you this 179 00:15:53,600 --> 00:16:00,080 little, this little, this little je ne sais quoi, you know. But even like vegetables, you know, 180 00:16:00,080 --> 00:16:05,520 like, I mean, fire is such a versatile way to cook vegetables. Yeah, I love roasting 181 00:16:05,520 --> 00:16:11,680 aubergines directly on the charcoals. That's a classic one. Last time I remember I also did 182 00:16:11,680 --> 00:16:17,440 like pak chois and then I would throw them like in a kimchi marinade. Amazing. Just after grilling. 183 00:16:17,440 --> 00:16:22,240 That was also really nice. That sounds delicious, you know, that's almost like a cooked fresh kimchi, 184 00:16:22,240 --> 00:16:27,040 you know? Yeah, something like that. Yeah, that's really nice. There's a famous dish from Chef 185 00:16:27,040 --> 00:16:31,520 Daniel Berlin, who's a Michelin star chef in Sweden, which I really like. And for me, that's 186 00:16:31,520 --> 00:16:37,280 also like perfect sort of example of vegetable barbecue cooking. It was one of his signature 187 00:16:37,280 --> 00:16:41,600 dishes. I mean, was, is, I don't know, he's opening a new restaurant soon, I think. So he took a 188 00:16:41,600 --> 00:16:48,400 celeriac and he put it on the fire, slow fire for many, many hours, I think like three, four hours, 189 00:16:48,400 --> 00:16:53,440 until the outside was completely black, but the inside was fully steamed through and tender. 190 00:16:53,440 --> 00:17:00,080 And then he would take this black celeriac into the dining room, cut it open, steaming hot, yeah. 191 00:17:00,080 --> 00:17:06,320 And then just scoop pieces of it out without using the black part, of course, and then serve that 192 00:17:06,320 --> 00:17:11,120 together with the sauce that he made from the charred outer bits of the celeriac from the day 193 00:17:11,120 --> 00:17:16,640 before. So we make like a charred celeriac stock and then kind of cook that down and make like a 194 00:17:16,640 --> 00:17:23,440 creamy, foamy, smoky sauce. I've made that dish actually, and I was like myself really, really 195 00:17:23,440 --> 00:17:29,840 surprised how delicious it is because by roasting the celeriac slowly, you, like it removes a lot 196 00:17:29,840 --> 00:17:36,800 of the moisture inside of the vegetable and the flavor just gets so extremely concentrated. It's 197 00:17:36,800 --> 00:17:43,360 like so umami rich and like just very lightly smoky and concentrated. And then making the sauce out of 198 00:17:43,360 --> 00:17:47,840 those charred bits gives you just real sort of like rustic burn sort of thing. It's super, 199 00:17:47,840 --> 00:17:54,000 so simple, but so delicious. I think celeriac is one of my favorite vegetables. Yeah. And yeah, 200 00:17:54,000 --> 00:18:00,960 I can almost smell that roasted celeriac. Well, it's got an open end in the dining room. Yeah. 201 00:18:00,960 --> 00:18:07,120 Desserts? Have you ever done like pineapples or these sort of things? Yeah, I mean, for sure. 202 00:18:07,120 --> 00:18:12,160 Roasting a pineapple on the rotisserie kind of spit, that's very classic, you know, kind of like 203 00:18:12,160 --> 00:18:17,440 glazed with brown sugar or something like that. Yeah, some kind of molasses, yeah, something like 204 00:18:17,440 --> 00:18:21,680 that. And like lemon zest, lime zest, and orange zest, like a mixture of that, you know, it's like 205 00:18:21,680 --> 00:18:26,480 very classic, I think. Yeah, exactly. Or a whipped cream with lime zest. Definitely one of the best 206 00:18:26,480 --> 00:18:31,600 desserts that I've had grill related was at Echibari, of course, the classic smoked milk 207 00:18:31,600 --> 00:18:36,880 ice cream. It's just very nice with the beetroot. I think it's like always beetroot, right? It's like 208 00:18:36,880 --> 00:18:43,520 beetroot reduction or something? Yeah, I don't know what I had like cherries. I might be wrong. I 209 00:18:43,520 --> 00:18:47,040 remember the beetroot, but I don't know why I have like the cherries in mind. Yeah, I mean, 210 00:18:47,040 --> 00:18:53,440 that's very nice, you know, also like a super cool example of smoke used in a really nice, 211 00:18:53,440 --> 00:18:58,080 beautiful way. Like when people think of smoked, you know, it's always like it's really harsh, 212 00:18:58,080 --> 00:19:03,360 like smoked bacon or smoked fish or whatever. But smoke can be really gentle and subtle and 213 00:19:03,920 --> 00:19:08,560 just kind of perfuming things. I watched an interview with the Yakitori chef the other day 214 00:19:08,560 --> 00:19:17,040 where he says that his job or, you know, his focus is mainly on giving the skewers the right perfume. 215 00:19:17,040 --> 00:19:20,400 You know, and I thought that was really interesting because if you're cooking with 216 00:19:20,400 --> 00:19:25,120 open fire a lot and with charcoal, then you know that there's like very small differences 217 00:19:25,120 --> 00:19:29,280 and nuances in how you can cook it. It can be very, very smoky and very harsh, but it can be 218 00:19:29,280 --> 00:19:31,840 very, very gentle. And yeah, I thought it was very interesting. 219 00:19:31,840 --> 00:19:36,080 That's it for this week's episode of potluck food talks. If you like what we're doing, 220 00:19:36,080 --> 00:19:40,880 make sure to subscribe to the podcast so you never miss an episode. You can also find us on 221 00:19:40,880 --> 00:20:02,240 Instagram and Tik Tok as potluck food talks. The show airs every Monday.