Mark Robson joins us this week as we talk all things BBQ and Grill! From a new pellet Pizza oven, to a new smoking tube for Jim to try, to some new and old recipes to try and even a little doggie tech, we have it all! Packed into 80 minutes you will not want to miss! I think you will enjoy the show.
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Full show notes and video at http://theAverageGuy.tv/hgg409
Podcast, Home Gadget Geeks, grill, smoke, pellets, meat, temperature, charcoal, cooking, bbq, rub, ribs, pounds, bacon
Suggestions for listeners to smoke with, on a gas grill – a friend bought it and did smoked pulled pork on her Weber gas grill
Pork belly asian noodle salad
Smoke or low cook pork belly stips, skin off, with your favorite rub, for about 7 hours, or until internal temp of ~200F. Cut into thin slices, serve with asian noodles, fresh cruncy greens, peanut sauce (depending on taste), sprinkled with chopped peanuts
Pork Belly Burnt Ends
Lots of recipes online, I change mine every time I do them.
Hot dog burnt ends – people laugh at the idea, but they were a hit with adults and kids alike
Bacon wrapped Spam – another recipe that got lots of looks, but they disappeared quickly
Cut a can of spam up into about 1/2-3/4″ pieces, wrap with a strip of bacon both ways, smoke or low cook until the bacon is crispy.
Tip – don’t tell people what they are until they try them
Prosciutto wrapped brie
Made this in class, made it at home a few weeks later, served with caramelized onion relish!!
Trim, but leave about a 1/4″ of fat. You should make note of the direction of the grain now. What I do is cut off a triangle off the end, a couple of inches on each side, to show the direction I want to carve, then stick it back on with toothpicks for the cook. Rub with Sucklebusters SPG (https://www.sucklebusters.com/bbq-rubs-seasoning/salt-pepper-garlic-rub/). Smoke until 160F internal, then wrap/pan with 1/2 cup of beef broth. Braise until 203 (in the flat). Wrap in towels, and let rest in a cooler until ready, can usually go quite a while
Rub with SPG (https://www.sucklebusters.com/bbq-rubs-seasoning/salt-pepper-garlic-rub/). Smoke until internal temp of 125, then caveman for 45s-1min/side.
Short Plate Beef Ribs
Pull the silver skin off, similar to pork ribs, rub with Sucklebuster SPG (notice a trend??), smoke or low cook similar to Brisket, for about 6-7 hours, until probe tender. I will sometimes wrap in pink butcher paper to try and speed up once there is a nice bark on them. Extremely moist, lots of fat, but not a lot of grizzle
Sauce for bbq red meats
Gremolata – similar to Chimichurri
Used this on tri-tip and tomahawk steaks.
Recipes to try
Tacos Al Pastor
Shrimp with tumeric sauce
Gomi Dog toy
Transcripts – https://otter.ai/s/3pcL3a0oSxa-Dks8ySuRlQ
Jim Collison [0:00]
This is The Average Guy Network and you have found Home Gadget Geeks show number 409 recorded on July 18 2019. Here on Home Gadget Geeks we cover all the favorite tech gadgets at your home news reviews, product updates and conversation all for the average tech guy. I’m your host Jim Collison broadcasting live from theAverageGuy.tv studios here is super super hot. We’ve had 100 Mark I can’t do this in Celsius, but it’s been 100. 101 and 102 hot again tomorrow. super hot. You guys. You guys getting the heat up there.
Mark Robson [0:45]
We’re in the heat warning right now. It’s 91 tomorrow feels like 106 91 Saturday feels like 108
Jim Collison [0:53]
Why don’t you guys get a lot of humidity. I think you’re in the same planes as we are. Right? You just for them? Yeah,
Mark Robson [0:57]
we’re went up for one timezone difference. We got 15 degrees of humidity right now. For tomorrow.
Jim Collison [1:04]
15. That’s not too bad.
Mark Robson [1:07]
It’s enough. It’s not too bad stuff yet. Yeah.
We’re so Celsius, it’s gonna be 33 fields at 41. The bad days are when it sort of 38 feels like 49. Yeah.
Jim Collison [1:18]
A lot of humidity.
Mark Robson [1:19]
And it’s over 100 without humanity.
Jim Collison [1:21]
Right. Do you are you guys Eastern? Are you around your Eastern? Okay, so you’re farther farther to the east than we are. Well, we will post the show. I know I told you last week, I’d have transcripts for you. But for some reason, the longer version of the transcripts, we kind of broke otter.ai. And I didn’t know if it was the week and I messed around with it all weekend. And I couldn’t get it working right. And it was doing some weird things with the timestamps. And I didn’t know if it was me, it was them. I submitted a ticket. It just I never got it working. And then of course, the week started, I never got it done. So we’ll try again for this week, full show notes will have a full copy of the transcripts. If you want to go and CMC. I’ve gotten some really good feedback on it. So you can get it at the average guy TV. In this case, go the average guy TV slash HGG 409 will get you there as well. And love to have you do that. Don’t forget, you can listen to us on our mobile app A great way Listen, tonight, I’m going to be honest marks going to show a ton of pictures. So you may want to either go and if you maybe you’ve already subscribed to the RSS feed for the video. If you’ve done that already, you can watch it that way or catch us on YouTube. And it’s a great way to do it while you’re on YouTube. Just hit the subscribe button that will you know, every time I post a video, you get notified. You don’t have to come and get it but it’s the easiest way to know. It also shows up in your alerts and all that other stuff when it goes so it’s just kind of a great way to stay on top of it. And a link to that is in the show notes as well. Don’t forget Don’t forget as well to join us in our discord group if you want to do that. The average guy.tv slash Discord. Alright, Mark Robson is back with us tonight. Mark, thanks for saying yes and coming on the show. Welcome.
Mark Robson [2:56]
Jim Collison [2:58]
But good to have you. We don’t have Mike Howard with us tonight. Sadly, Mike is very, very sick. He announced that I mentioned this at the end of the show. But I wanted to just announce it up front Mike’s good friend of the show and has done a lot and come on a lot and it’s I think over the last three years Mark has always been your partner for this kind of twice annual segment that we do around grilling but Mike has gotten cancer and he’s he’s had this before we if you guys remember he has this on the back of his head and they removed it and thought we were he was done. And that same form of cancer has returned to other parts of his body So Mike, he’s been very forthright about it on Facebook By the way, no secret here and just say in what I’ve seen him post to his public sections on Facebook but Mike we are pulling for you. He probably doesn’t have time. He starts chemo tomorrow. I think Mark, Mark is what he said. So first one’s not as bad it gets worse from what I understood stand from there. And but very, I think very beautiful. And we’re pulling for you all the way Mike so you know do well and and heal up. And hopefully we’ll get him back maybe by this time next year. He’ll be all he’ll back up in and back on the show. Mark. We when I pinged you about this, you said like I haven’t really bought much gear. And then we started talking about it and you had probably bought some gear. You bought some gear associated with it. First off, you’ve taken I asked you like you took a few classes you’re like yeah, a few. How many? Do you think in the last year or two? How many classes have you participated in around grilling?
Mark Robson [4:40]
1716 I’ve taken 13 through one classroom 13 through one company and four through another
Jim Collison [4:50]
in or most of them just like cooking is that which is that what you gotta do to kind of learn how to do it or
Mark Robson [4:56]
for the for the took. So if you see it pitch right now there’s the the joke about the apron. This is the most expensive apron I’ve ever bought. Because this is what I got. You’re taking 12 classes at about 120 bucks apiece.
Jim Collison [5:09]
So it’s pretty expensive.
Mark Robson [5:11]
It’s a pretty expensive apron, fantastic classes, these things are there three to four hours a class. Their license project here means that they actually serve you beer and wine as you’re cooking. So in your fingers hundred $25 It’s a three hour class or feeding you you never walk away hungry and you’re getting booze at the same time.
Jim Collison [5:30]
Mark Robson [5:30]
it’s not a not a bad night.
Jim Collison [5:32]
It’s kind of a date. Right? I mean,
Mark Robson [5:33]
kind of date for yourself.
Jim Collison [5:34]
Yeah, yeah. kinda nice to do you ever take the other, the other one along with you?
Mark Robson [5:39]
We’ve done two classes together, I think and we’ve done a Valentine’s Day class.
Jim Collison [5:44]
Mark Robson [5:45]
So they had a Valentine’s Day dinner, which was like a full gourmet dinner that you put together. I think there was 10 people doing that. And just wait, I made a comment to the chef’s afterwards is way too much food. There was so much food that we couldn’t do just rolling out of there.
Jim Collison [6:01]
we checked in with the local community college last time we had you on the show last spring or fall I can’t remember if we had in the spring or not. But I checked into the community college because I thought for my anniversary I was going to do that and man I waited you know, I was checking four or five weeks out and I had waited too long everything. We have this great brand new coronary school through our local community college I mean, brand new building that they are really working it there at the community college. So if you’re thinking about you’re listening tonight, you hear some great recipes. You know, like how can I take advantage of this in my area? One Check your local community college they may be offering some some of these classes. But Mark they were full like I couldn’t get in until like, this was January it can get into like me. Yeah, this doesn’t work pretty popular it
Mark Robson [6:48]
is getting is getting to be
the Ottawa classes aren’t as busy as the Toronto classes Toronto has is four times the size of the people. So the stores down there tend to be busier. But I’m just looking to find Have you bought the screen again, I’ll show you a couple of a couple of dishes we had at the so that was one dish rehab, which was I think lobster tails a steak. Fresh mackerel, or fresh fish. Fish was this is off of the Valentine’s Day dinner. Chicken and I first saw that you made dip chocolate strawberries. And then they did the whole thing up a little less our neighbors that did it where the cross. But it was a like as a whole. It was a four hour class I think for that. And I think there’s 250 bucks each or no per couple for the capital.
Jim Collison [7:41]
That’s that’s pretty I mean,
Mark Robson [7:43]
Jim Collison [7:43]
Yeah, well, okay. Yeah, so 200 bucks us. Right. Right. Think about our
Mark Robson [7:49]
little bacon wrap breeze to start off with three appetizers for proteins and to salads or something. It was just huge.
Jim Collison [7:58]
You mentioned almost too much food you get to take some home
Mark Robson [8:03]
Not that one. But other ones. Like I’ve had other class where I took home a half pound steak cook, because there’s just they had 15 pounds of meat for eight people.
Jim Collison [8:13]
Mark Robson [8:14]
Yeah, it’s good.
Jim Collison [8:19]
I’m glad gadget wise I’m gonna have to I still I need to schedule something. It’s a reminder. I think maybe I’ll start scheduling them for the fall. My daughter will go back to school just be the two of us. I think I’ll start scheduling them for the fall. To do that you picked up a portable wood fired outdoor pizza oven recently. Yeah. Have you done? Have you been firing pizza other ways? Or?
Mark Robson [8:40]
I’ve Yeah, I’ve done them all the pictures and find them. This was homemade pizza on my acorn. I’ve had my acorn hot enough that actually burnt wood handles off the bottom of the pan. That was another night we did fresh pieces on the corn so that things get to 70 hundred degrees. Fresh though from our local Italian bakery that you can go by there by fresh already made up and you make from your pizzas. That’s not one kind of friend my pizza. us. So that’s another one that we made from scratch. And I have a friend that owns a guy Nolan Picton Richard Nero’s owns a winery and is a certified Pete’s Yola from Naples. And he was actually looking at it. Looking at my pizza and saying that looks good. He says you just need to get a little bit hotter to be able to get it perfect. And this guy has a like a 1500 Fahrenheit. pizza oven.
Jim Collison [9:38]
So I this the one you’ve picked up. This is a Ooni tune. Yeah. Oh and I three portable.
Mark Robson [9:46]
So the one I have the two the change that little bit. Okay. Those solid in Canada soft about 500 bucks apiece. I had picked up by pizza kit from my rubber kettle that I hadn’t used yet. And I saw this guy selling this this piece of girl RV talking for $200 am I got 200 bucks. I don’t need I already have a pizza girl from my Weber. I already do pieces on my corn. And then two weeks later, it’s selling for 50 bucks. Okay, forget it. I gotta get it. So we did. We did pizzas a couple weeks ago.
They’re not sure I’m getting the feed. It’s okay.
Jim Collison [10:22]
Here. Here. I’ll throw them up for you. There you go.
Mark Robson [10:24]
Yeah, the recent food. So just uh, we just got some little pre made crusts, and we talked mental thing, and that was that pizza was cooking. 37 on 90 seconds.
Jim Collison [10:40]
Mark Robson [10:41]
So it’s 800 and some odd degrees when you’re cooking.
Jim Collison [10:44]
That’s all this wood fire.
Mark Robson [10:46]
Yeah, pizza. Yeah. And where
Jim Collison [10:48]
do you where do you put the wood in at?
Mark Robson [10:50]
So if you want to pull that picture back up again.
Jim Collison [10:55]
There we go.
Mark Robson [10:57]
So you see my handle is at the back?
Jim Collison [10:59]
You no No, no.
Mark Robson [11:03]
Keep going down. Okay, the handle the back. Hold on. There we go.
Jim Collison [11:07]
hand on the back.
Mark Robson [11:09]
I’m trying to move my short my mouth without working
the front and you have a big smokestack at the front.
Jim Collison [11:16]
Mark Robson [11:17]
And then at the back of the unit. You have a little wooden handle sticking up. That’s where the wood pellets going.
Jim Collison [11:22]
Okay. Oh, it’s pellet fire.
Mark Robson [11:24]
Jim Collison [11:25]
Mark Robson [11:26]
So the light the pellets back there.
The flame goes forward goes up and across the top of it and goes out the stock of the front.
Jim Collison [11:34]
Mark Robson [11:35]
And it uses probably pounded pellets over half hour cooking.
So they’re not not that bad.
Jim Collison [11:44]
But you could I mean, for one pizza. Is it worth it to fire it up for one pizza? I mean, that’s all it seems like a lot of work just for it to cook for 90 seconds.
Mark Robson [11:54]
It’s Yeah, I’m gonna fire it up what I want to do what I want to do right is this effort being a special night of everything homie pizzas will do it.
The Elena afraid of a Trager and put a frozen pizza on it.
It’s, it took it 25 minutes or so. But it was right. But you fire this thing up when you want the good pizza.
Jim Collison [12:14]
Mark Robson [12:15]
like when you take the time to make our own homemade crust and you’re it’s it doesn’t take long to cook it it takes 15 minutes, but it’s more the experience right?
Jim Collison [12:24]
Yeah, yeah, well, the taste to I mean, it’s phenomenal. wood fired pizza is really really good.
Mark Robson [12:30]
Yeah. Now one cook on the charcoal a corner store getting wood fired pizza too, right? But that was taking an hour and a half to get up to that actual temperature. Like I would let that thing run. Anybody has an acorn knows that the things run hot and I just let this thing run flat out for an hour and a half the temperature but it made beautiful pieces.
Jim Collison [12:51]
And this this one this the only three that I’m seeing to 75 here in the US shift. Yeah, shift I love it says shift mainland us.
Mark Robson [13:02]
UK right. Are they? I think the sites European companies either I thought it was Sweden. But the site product today was it was UK something. Can you run any pellets in it? Or do you have to buy special pallets to get it done? And I think you can find
Jim Collison [13:17]
okay. And there you have a flavor Do you do flavored ones or just straight straight pellets?
Mark Robson [13:22]
I’m on a Facebook group that we do a lot of discussions about air quotes, sort of like heating pellets versus non human pellets. The grill manufacturers want you to use their pellets. The same way that HP wants you to use their ink,
Jim Collison [13:38]
right? triggers famous for this right? Everybody, every single one of us Yeah, okay. Um,
Mark Robson [13:45]
the issue you run into is
North America tend to be very lawsuit happy. So everybody’s trying to sue somebody, it’s not over something. There is not one definition of food grade in the government handbooks anywhere. So in they food, FDA are in the 14 manuals, there’s no there’s no definition of food grade pellet. There is definitions on what you need to do for wood pellets. And they have to be virgin word, and they have all these other stringent rules around them. But there’s nothing that differentiates a food grade pellet. So I’ll be able to say you can’t use heating pellets and in pellet grills or a pellet device like this, if you know the source where they come from. So mine come from a hardwood mill. The Harvard mill makes hardwood floors, so they’re doing birch and maple and oak and sometimes walnut and sometimes cherry. That’s the source of the sawdust they use for the pellets. And then when they go through the pellet to make them they use pressure to stick the kinetics in the wood that actually binds with together lignin and would bind to it together. And they do that by putting massive sunlight 25,000 pounds of force behind this word sawdust. That’s what binds it together. And they use food grade grease pelt machine. So they’re not a food grid pellet. But I buy $6 for $26 for a 40 pound bag versus $1 10 pound
Jim Collison [15:12]
Yeah, buy it locally do you go to their shop to get it? Is that what you do?
Mark Robson [15:15]
Well no they there’s a mill and then they ship it is the guys who buy it from are actually
they provide pellets the guys use pellet stoves in their houses. Yeah,
so they’re buying 10 at a time. So I go and buy a 240 pounds for 40 bucks. And if I’m doing burgers or sausages or dogs or regular stuff, I just throw those into it. But I’m doing a nice brisket then I’ll throw back a pecan or cherry or whatever I’m going to so I do a mixture of both. But it cuts down my palate caught by half.
Jim Collison [15:46]
Yeah, yeah, as much as you use that makes sense. Andrew says in chat room you need to 40 volt pellets if it’s British, and one in 120 volt if you’re in North America. That’s good.
Mark Robson [15:58]
And then metric for some girl.
Jim Collison [16:00]
Yeah, we got that one. We got that one right there. That’s that’s metric pellets super good. That is super good. Do you think like so? If I were having Omaha Do you think from a pellet perspective? Go if I hunted around here I would find maybe a I go to my cards. I can buy big bags of them at Minaj right are kind of big box store. You can find big bags for not a lot here is that’s probably the best place to get anything. Yeah,
Mark Robson [16:29]
yeah. Okay. If you can get addicted Dick’s Sporting Goods. Okay. They’re blowing them out for 10 bucks for 40 pound bag.
Jim Collison [16:37]
Okay. Why would dick speed do they sell grills?
Mark Robson [16:40]
Yeah, do they? Okay, I think so. Okay, I don’t again I’m not down there so don’t see I see the the deals that the that you guys get a lot that’s part of the issue up here. So I bought 240 pounds of pellets and April from the state’s brought them over the border. So buying them bulk was it’s a couple of the guys we bought 1.2 tons between four guys. Bring them over the border pay the duty pay the gas to go down to the border. It was still half the price want to pay from up here. Oh man. So I bought it and there’s lumberjack pellets are good pellet. They’re all hardware they’re all virgin hardwood. So by nose and then buying the the so called heating pellets that are a whatever else called the competition blend because they’re mostly Maple oak and camera. The third one is but it was it’s just it’s another birch for just general heat. And if I want to put some flavor smoke on to it, I’ll throw in some of my better poets and have spoken to or I’ll put a smoking tube in the link it reduces the combined 600 pounds of pellets a year. It’s cuts the cost down in half.
Jim Collison [17:52]
Is this the one you’re saying? You’re putting a smoking too? Is this the way we’re talking about? That’s what
Mark Robson [17:59]
I use that with my grill to actually do smoking also smoked cheese with it. So I guess they’re colder temperatures. You put cheese filled that up with pellets. Excuse me. And then you put some cheese in it for about three or four hours in your grill and any grill. Oh, and then you put the cheese in the fridge for six weeks or so and then you have smoked cheese at home.
Jim Collison [18:21]
Okay, and but no fire just the fire that’s a part of the
Mark Robson [18:25]
just that just close like an M right?
Jim Collison [18:27]
Yeah, that’s the this the fire and now this is one of these these because I bought the to the amazing team
Mark Robson [18:33]
Jim Collison [18:34]
Yeah, this is though, like kiss that tube only really last one I do turkey that to really only lasts an hour to be honest. For hours. Yeah, cuz it’s a long it’s three tubes, right? It’s a Yeah, it’s not enclosed. But it’s kind of a it’s kind of a snake that goes through so do you like you just light one in and then
Mark Robson [18:54]
we’re going to have much milk you want? Okay, so here you want to have a small cheese you like both of them? Have it spoke for six hours on your done?
Jim Collison [19:00]
Okay. Yeah, and what would if I if I let this what kind of in a typical grill and it was just this what kind of temperature it with the the inside of that get up to typically
Mark Robson [19:11]
doesn’t is non existent? Yeah. Okay, you might raise the MBM by maybe 10 degrees, but you tend to smoke cheese sort of October November, right? So I smoked for six pounds and mid November for Christmas. So the trick to it is you don’t taste bitter when you first need it. So you you smoke it your freezer bag and you put in the fridge for six weeks. Okay, so there was definitely we’re definitely do it again.
Jim Collison [19:42]
Well, I have to, you know, I was the last experience. So Mike, last time Mike Howard was on. And you guys, you talked me into that the tube. And I said it on the end of the grill side of the girl when I do Turkey and you know that it works perfectly. I can’t get my grill low enough to really smoke anything else, right a regular even just on one side of the burner all the way down. It’s still just gets a little too warm in there for a lot of things. But I’ve noticed that too, especially with the turkey, I do the turkey for three or four hours. And I have to fill that tube up. In fact, I was doing think we were doing steaks and I was doing some corn and some of the things that were gonna be on a while I put the tube and took the tube out and set it on top of my deck railing and didn’t even think like, hot embers in there. Yeah. And I left it there for a little bit and then I was like, Oh crap, I noticed that I picked it up in a head burn a nice little nice little divot.
Mark Robson [20:40]
Or that might be why you’re too busy laughing It’s um, I’m getting about four or five hours on my tube.
Jim Collison [20:46]
So you think I’m getting a too hot? Yeah. Oh, okay.
Mark Robson [20:50]
Yeah, I like mine. The thing I’ll smoke. I don’t fill it up all the way up. I’m doing on the ribs. And I was vocal for first couple hours. I’m smoking it because after a certain point, it’s more penetrated me.
Jim Collison [21:01]
Yeah, just like a 12 inch. I’m talking just like a 12 inch tube, right? Yeah, you’re getting four or five hours off. So yeah, I may be getting a thing to to Smokies. That what you’re saying.
Mark Robson [21:10]
No, you got too much heat coming from Barbara. Yeah. Okay. Oh,
Jim Collison [21:14]
Mark Robson [21:15]
Sorry, I didn’t mention an apartment or one to burn.
Jim Collison [21:18]
So I probably need to get it higher in the grill somewhere. Right?
Mark Robson [21:22]
Yeah. Or if you’re only one burner. Okay, how many burners you have in your grill?
Jim Collison [21:27]
Now I have to. I’ve got here.
Mark Robson [21:29]
How How cold? Can you get it? Or how cool Can you get it with one burn to something to in some change. So I put the put the one burner on low and put the locking tube on top of the other burner the other end of the grill. Okay.
Jim Collison [21:44]
Okay. All the way or all the way to the edge? Yeah, I just put it I put it all the way I just gets a little air that way. And then it smokes. It smokes the rest of the grill. Okay, well, that’s the lesson learned because I i’ve been burning, I get my torch out. Get that thing going blow on. I mean, I really get up because I’m afraid it’s going to go out.
Mark Robson [22:04]
Yeah, it won’t. It typically won’t. Yeah, I’ve had mine Go at once. I usually set it up with a propane torch laying on the side with the flame pointing out for about five minutes. Let it get nice and red and hot. Turn the fight off. Let the thing burn for another couple minutes. Then blow it out and put it in.
Jim Collison [22:24]
Okay, well okay, I have to give that I have to give that a try or on a little bit of a cooking hiatus with it being so freaking hot outside. This this is the amazing smoker hot it so basically I’d get even more time on this one. If I yeah, fill that up. Let at the end. Let it just roll through basically what it does it just gave everybody a seizure by doing that, but
Mark Robson [22:50]
what I know guys that take those on a gas grill and put them underneath the great. Not on the opposite side of the hot birthday. So you took it your full service.
Jim Collison [22:58]
Good idea. Okay, look at the smoke. Light it get it going but the gray back on, but everything in there shot it. Okay. Okay, it isn’t a problem. You know, I’m using a traditional grill for this and it’s got openings on the sides and in the back. Is that a problem for the smoke process? If it’s off as I’ve taken didn’t a lot of stuff like that. We just want salmon for
Mark Robson [23:22]
what it is smoked salmon sausage one time and we smoked the salmon in one of those girls. The class I’m taking the class they take there’s only there’s two charcoal and one pallet and everything else the gas grills so more of a generic ruling classes for the most part than is a specialized smoker. Brian charcoal box. Okay. Partly because there’s not enough people doing charcoal and pellet to justify it. Yeah. Like if you look at the audience, we have probably 90% of the people don’t have a smoker.
Jim Collison [23:58]
Ya know. And Mark, I was thinking of buying one of those, you know, $200 cabinets style, you know, it looks like a small beer fridge and their electric with with us the disks or is some of them are pellet as well, right? I thought about going that direction just to kind of get going. Here’s my concern. So I was looking at triggers. And I’m like Wieger says, okay, you definitely want the largest one you can get like, you know, the couple shows ago. That’s a grand, that’s maybe 1300 bucks. And I think I mean, I can’t it’s tough to justify that kind of money for I don’t I don’t smoke that much. Buy yourself a Weber kettle. Yeah. Because then you can smoke. You can grill you can play with charcoal. Again, you can play with fire. Well, and well in, in maybe something like this. If I put this in the middle, right? If I put the smoker in the middle and put the brackets around it and kept that temperature down. Right, I could smoke. I could smoke that way as well. Right on a Weber kettle.
Mark Robson [25:00]
You wouldn’t Yeah, so I’ve done I can do smoking on any materials I have. Right. So I started off by an acorn couple people in the group have. I then went and bought a Weber kettle, which has its benefits over the acorn. some disadvantages to it goes through a lot more charcoal because it’s a single layer metal, right, but it’s a bigger surface area. So what I do when I’m speaking on the on the cattle is I put two bricks that are inside the base of the cattle. I’ve put a full Junior truck on the backside of the bricks, I toss a couple of wood chunks on top of it. And I have the whole rest of the area for the for the meat and the smoke goes up goes across the meat and then goes out event. So that’s the cheapest way to get into smoking is by your barber kettle.
Jim Collison [25:45]
Yeah, but we need something to put the pellets in to smoke with and then I would use that way. Okay. Yep. But I could write I could do the same thing. Yeah, I put the pellets down on the very first with the Bearcats.
Mark Robson [25:59]
Yep, sorry, the and I used I use lump. I don’t use briquettes, but it’s personal preference. So if you can picture the the round disk of the river, I put bricks on one half or one quarter of it. And I put all my charcoal behind that. So I fill it take a poll chimney toss on my haircut behind their top, whatever what I want on top of that, or you can put the tray and method and then use all our studio space for for your food. And then just make sure the vents on top of the food in the back side of the opposite side of the charcoal.
Jim Collison [26:30]
Yeah. So it’s pulling up, you would open the bottom vent as well on that and then
Mark Robson [26:34]
yeah, Brewer and they have so it goes it goes up from the bottom. It’s going to go through the through the spoken basket and through the charcoal. Then the smoke it’s a smokes on underneath the food is going to go directly above it as the wood chunks or what’s causing the smoke at the drop is going to pull it out across it up. Okay. When I first started smoking, I had a smaller trigger. I didn’t have enough room to do all the ribs I’ve done for dinner. So I did two rocks on the trigger and direction where we go.
Jim Collison [27:02]
Well, you you last fall, I almost had a brand new ever from Target that the end of the season. They were clearing them out. I saw it was the one that in I had been looking locally, you know 50 to 100 bucks. You know, it was so funny. You even found some for me. Get this one. I never did it II.
Mark Robson [27:26]
Yeah. Facebook marketplace?
Jim Collison [27:28]
No, no. Right on, right on. Yeah, pick it up somebody else’s. No, I need to. I need you. The question is just kind of been Sarah’s not a big fan of smoke and I am and so the the the demand is just not there all the time, you know? And so it’s like, how much am I going to really do this? So it keeps it keeps getting me thinking, Okay, I just need to figure out a way to do this on my current girl right for me, and I don’t need that much space. And I could actually pull the girls. Yeah, no, you’re you’re a bad. You’re a bad influence on me, Mark.
Mark Robson [28:04]
I got a barbecue class one time I told him I did a prime rib. And I seared on my acorn at 450 degrees. And I put it onto my trigger, and I smoked that 180 190 until it was done. And the guy looked at me says, Are you using two girls? And I said, Yeah, but I have four.
Jim Collison [28:22]
Yeah, so it’s only half of them.
Mark Robson [28:24]
I don’t even have my girls. There’s no it’s irrelevant how many girls I use if it’s true. Turns out
Jim Collison [28:29]
know if it turns out if it turns out great. You really you just really don’t care.
Mark Robson [28:35]
When I do a tomahawk I use. I smoke on my rock tech, which is a pellet grill. And then I fire up my acorn and a caveman it right on my coals and the acorn. It just yeah. I used to have them for different reasons. The right tech doesn’t do a high here see a high high heat here as well as putting it on charcoal does. Yeah. Yeah.
Jim Collison [28:58]
Yeah. Tony, Tony says in the chatroom. It’s like computers. You never can have too many problems. He’s probably he has probably right. Let’s um, let’s transition a little bit. Let’s talk a little food. You’ve been doing some I asked you to kind of bring some recipes to have ready. This is the part of the show. I’m going to just full time switch over to your to kind of your pictures Mark but you’ve done some really delicious things. The very first one on the list is pork belly Asian noodle salad. That doesn’t sound like a grill dish, but apparently it is.
Mark Robson [29:31]
The pork belly was. So I cooked a pork belly on the
I should have an album a picture by the North pictures. No, that’s okay.
That’s right. So that was nice dinner.
And that was
that’s Asian noodles was some ready made bad broccoli slaw. But on top of that is chunks of pork belly that we cook for seven hours on Sunday. And then made it for the peanut sauce. So you’ll find also the recipe for peanut sauce and a little bit of agents Landrieu and there was a time I worked on a it’s a barbecue dish. It doesn’t taste like barbecue.
Jim Collison [30:12]
Yeah. No delicious when you when you think about Okay, so you said seven hours on Sunday? Yeah, so you obviously got to plan this out a little bit. Right?
Mark Robson [30:20]
I didn’t actually I pulled it out of the freezer at eight o’clock in the morning, put it onto the frost plate for an hour, toss them on frozen, waited until they actually I could actually pull them apart because there’s frozen together. So I cooked them until I could pull them apart. brought them in the house, season them up. Put them back on the grill for another five and a half hours. In when you say put it back on the grill. Which grill did you put it on a trigger? in the oven?
Jim Collison [30:44]
Right? So you’re outside, right? Or? It’s running outside? Right?
Mark Robson [30:47]
It’s running outside? I was doing I wouldn’t do groceries I went for a bike ride?
Jim Collison [30:51]
Yeah, you’re comfortable enough just letting that thing, right. So on the trigger, you’re going to set a temperature, right? So in this case, you’re going to set it to about 202
Mark Robson [30:59]
it was OK.
Jim Collison [31:01]
And just let it go for seven hours.
Mark Robson [31:03]
Okay, and then prob about five or six hours in to see what temperature is. And it was about 190 hundred 90 ish. and pulled it off on this tool five.
Jim Collison [31:16]
That’s what I gotta get better at is my internal temp for the grill. So my in my grill the temperature thing is at the top. But yes, use that. Yeah, you really need a great you need a you really need a grill level temperature not yet.
Mark Robson [31:31]
You want to put the temperature if you’re cooking to a temperature cooking at a temperature you need to know what the temperature is at the food.
Jim Collison [31:39]
Mark Robson [31:41]
Which is why like so my basic
Jim Collison [31:43]
Hotter, typically hotter at the grill than it is the top
Mark Robson [31:45]
know the other way.
Jim Collison [31:46]
Okay, so it’s cooler at the grill that heat rises. Okay. Okay.
Mark Robson [31:51]
So I’m the one I use all the time my my go to grill is my go to thermometer is called a thermo works smoke. And we talked about it before online.
Got two pros with it.
My mouse is gonna look crazy here. It comes with two probes. So you can have a meat probe and a girl pro where you can have to meet probes or and then my rec Tech has to probe built into it as well. Plus a grill height temperature. So on the right tech actually have three I do two different meat probes and the temperature of the grill measured inside the grill plus the temperature setting the grill to
Jim Collison [32:32]
do you cook in Fahrenheit or do you cook in Celsius or Fahrenheit?
Mark Robson [32:35]
The only really cooking Celsius or the UK. Okay. Use gas mark and a gas mark for which is like 300 Celsius or 250 Celsius which is like 500 Fahrenheit. Our temperature outside is all managed in in Celsius. Yeah,
Jim Collison [32:53]
but cooking you’re doing your cooking in Fahrenheit.
Mark Robson [32:56]
Yeah. Okay, cool. You’ll find you will do both. Okay. My work thermometer is set at Fahrenheit but my home’s number seven Celsius
so we’re real mixed.
Jim Collison [33:07]
It is a mix for you guys. So you’re probably a little bit better converting than we are. You know Yeah, I think Andrew says Celsius for the win I think Justin is cooking in Celsius to what
Mark Robson [33:22]
number of stoves or anything is in Celsius right
Jim Collison [33:25]
you’re applying North America right North America would be this in this case for cooking North America would be in Fahrenheit and UK.
Mark Robson [33:36]
UK is nothing to laugh about because they have everything is metric except for miles
you’re there it’s a 55 mile an hour speed limit. Oh, for the from their vehicles, the vehicles.
Jim Collison [33:52]
So it’s crazy, crazy world. And then Andrew says and paints to they are they drink they drink and pints. So but that’s got snacks, they’ve been drinking beer longer than anybody for sure. And that’s the
Mark Robson [34:06]
other thing like we have 750 milliliter bottles up here but revenues are 26 years. 26 years and 40s and Mickey’s and we don’t go by
Jim Collison [34:16]
Well that’s because Canada is traditionally bottle out American alcohol. And I think that that the that that stuff just traveled with it right. And 750 worked out nicely that 26 ounces, right? Yeah, and Andrew says his pints are Peiser larger
Mark Robson [34:38]
gonna head leader beers at the bar. OO. Leader beer.
Jim Collison [34:46]
It’s like a boot. That is like a boot of beer. Yikes.
Mark Robson [34:51]
There’s a brisket I did up on the screen.
Let me bring that up for you. There you go. Are Canada weekend?
How big how how big is that? risking 12 pounds. Okay. He waits waits in Imperial do
Jim Collison [35:06]
yeah. That’s important. The what so 12 pounder cooks down to about what do you think?
Mark Robson [35:12]
Well I trimmed it when I trimmed it it was one from 12 down to 10 and a half and probably got about eight pounds out of it depending on how fat he is.
Jim Collison [35:23]
And how long to how long to cook the brisket.
Mark Robson [35:27]
That one I tried something different. I started at nine o’clock night before I had to unsmoked until six o’clock in the morning which is 180 degrees hundred at nine o’clock at six o’clock in the morning I turned it from 180 to 250 and then cooked it until two o’clock in the afternoon minister was it was stuck in a stall for a long time that the the the curve was very frustrating because it was just flat just screwed up with a good degree every half hour thing or just not getting in temperature. So it around two o’clock I wrapped it and what’s your paper and turns to 75 and it finished up around 330
Jim Collison [36:07]
Why? Why did you wrap it but you put your paper
Mark Robson [36:09]
to try and give it a bit of a brace. Okay, it’s not an overly bright it’s not sealed tight. It just, it helps on the moisture. Stay out. Stay around to help cocoa powder. Okay.
Jim Collison [36:18]
You’re just for heat purposes then basically.
Mark Robson [36:20]
Yeah. And they get some retains some of that moisture. So it’s tried to start steam a little bit.
Jim Collison [36:24]
Yeah. And you just keep butcher paper around.
Mark Robson [36:27]
I bought it for okay. That’s from one of my many
Jim Collison [36:32]
Mark Robson [36:32]
Yeah, okay. I bought I think it’s 100 yards. I’m gonna
Jim Collison [36:36]
buy it. Did you buy it? Uh, where would you buy butcher paper? I mean, we get Oh, yeah. Why not?
Mark Robson [36:44]
finger came from this came from the state so it’s amazon.com that shipped to Canada.
Jim Collison [36:47]
Okay. Okay, yeah, maybe we get it you know, when we get our meat at fairway here in town we they wrap it up in plastic and then a butcher paper. The butcher paper is surely asked his aesthetic at that point. It doesn’t it plastics doing the job. But
Mark Robson [37:03]
I use it for brisket. Sometimes I use it. Mostly I use it for beef ribs. I tend to wrap my beef ribs when they’re when they’re getting close to being done.
These guys yeah.
So when those are getting finished up, I’ll wrap those up. So those are the seven our beef ribs. And
Jim Collison [37:26]
typically, so if I were to for my grill, if I were to have a minimum temperature that I needed to be able to get it to at the grill level for smoking like this, what would be the minimum to 50? Okay, if you can get it as cool as 250 at the grill level indirect. Yeah. To 50. Okay,
Mark Robson [37:43]
yeah. Okay. Well, you don’t need to be
the way you do indirect on a gas grill as you put the meat on the opposite side, right?
Jim Collison [37:52]
That’s right. Yeah. So I would measure on the indirect side. Yes. Yeah, I would, wherever I’m going to put the meat is where I wouldn’t measure it. But if I could get it, if I could get the temperature lower, maybe like 180 or 175. That’d be okay, too.
Mark Robson [38:05]
Yeah, it’s gonna take you a lot longer because I, the reason that cook at one at Nebraska was on the rec tech, when you put it to one eight, he was called Super smoke. So it varies a fan speed. So you actually hear it ramping up and up and down, and it’s generating more smoke from the pellets. When you get the 250. That’s that super smoke cycle doesn’t work anymore. So the first
nine hours were just for smoking. Okay.
Jim Collison [38:32]
So 250 would be to between two and 250 would be optimal if I were going to it at grill level if I were going to be able to do it off my grill.
Mark Robson [38:40]
Jim Collison [38:42]
Okay, it’s good. No, that’s good. That gives me something to shoot for. I’ve got one of those. I can take one of those thermometers that I have. That’s that’s made to go you know, pro that’s made to go in and I grill. I could just set that on the grill. Right? And yeah,
Mark Robson [38:54]
and one trick of the user potato, oh, put it in the potato, Chuck, potato and a half. Okay, stick the probe through the potato on how the poker side.
Jim Collison [39:04]
Okay. And then how long would I run it? 20 minutes to kind of get to get up the temperature.
Mark Robson [39:10]
Yeah, it’s gonna vary depending on the outside temperature and the wind conditions. But it should stabilize really.
Jim Collison [39:17]
Okay, these guys can’t stop talking about beer
Mark Robson [39:19]
and the chat room here on beer.
Jim Collison [39:22]
We should Well, you know, I had a guy who does alcohol he does shots of history, which is about the history of alcohol, especially here in the United States. And I I wanted to get him on to talk about all the technology that goes into brewing. So maybe at some point, we’ll get that. We’ll get that done. So the brisket now you got some you got some these are beef ribs that you’re showing.
Mark Robson [39:45]
Yeah. Yeah, beef ribs are probably my favorite thing to do right now. The NYY the flavor. They’re like, they’re like brisket, they’re done in a fraction of the time. They’re easy to do. They’re pretty much maintenance free. I did a batch as a thank you to my fruit here. So it’s after Christmas, we went to Mexico for a week and our dog sitter. They don’t like taking money for looking after a dog so like our dogs. So we try and give them something in return. So before I left, I did up 19 pounds of beef ribs for them. That was filled my little my little cooker. And that’s the lasagna pan. Like I said that’s a big was on your pan. Yeah. And they are filled the tray and the each bone is about a pound
Jim Collison [40:44]
Mark Robson [40:46]
Yeah. So they we asked when I got back and the there’s if you think about like a yet a state yet two different types of fat on it, you got some bad that rendered down and gets all nice and soft and juicy and flavorful. And you get the other stuff that’s almost like a Grizzle. It doesn’t get rid of itself. This is full of the really juicy tasty stuff. And none of the if you print them right, none of the stuff that doesn’t disintegrate. So you’re we had some few months ago, we did some for some friends that came over and I warned them I said it’s going to be a little juicy inside from the fat. There wasn’t a single drop. Everybody ate every single piece of meat. Nothing.
Jim Collison [41:27]
I had sounds it sounds delight. But how long were those? And again, tell me
Mark Robson [41:31]
seven hours at 275.
Jim Collison [41:34]
So put them in first thing in the morning and eat them that evening? Or do you cook them the day before? And even the next day?
Mark Robson [41:40]
Do them same day? So I’ll put my clock off by five, rotten and foil if you want to keep them going? And
Jim Collison [41:48]
how do you have to base them in the open? What do you do? What’s the prep work that you do all those are on there. These guys
Mark Robson [41:57]
quicken the wrong screen.
I use a reference in my in my show notes, a powder called SPG salt, pepper garlic from suckle busters. And there’s something about the girl they do that makes it when it hits some moisture, it just makes into like a garlic paste on the on the meat and it’s just fantastic. So rub those with SPG to sponsor the grill, because I loaded up so much and there was some overlap and moving around a couple of time. But other than that I didn’t touch them, no basting, no mopping, put them on the grill and come back seven hours later.
Jim Collison [42:31]
Basically just let him return them.
Mark Robson [42:34]
I did for this one because the fact that the weather stock, you wanna make sure you get enough air flow to all the different sizes of meat. Okay, so and they shrink down. So when I first put them all on, the meat was actually out to the edge of the bones. So I moved them around just to my big girl that could have easily done them was buried under three feet of snow. I didn’t want to shovel it out. My small girl which I used from the winter was accessible but it got filled up. So I put them on after a couple hours and moving around, just sort of had more airflow and everything. So they all got Mason and round.
Jim Collison [43:10]
So I am definitely setting up a test this weekend to test the low points on my grill. By the way, in the show notes, lots of things mark over prepped for this show. And we have a lot of recipes, as well as links and some things he’s been talking about. The brisket is an line item there in the show notes. He’s showing those to you right now on the screen. That’s kind of that’s kind of what we work on. By the way, if you want to see behind the scenes of our Home Gadget Geeks work. This is the show notes right that we that we do together. Tomahawk steak sounds interesting to me. I think we talked about this the last time but what the heck is a tomahawk steak.
Mark Robson [43:50]
Is everybody with a bone on? Okay? And it’s more of a you’ll get people criticizing it saying you just you just run by ribeye, and it’s the same thing. And it is. But it’s a so there’s a bit of a story about this. This one I’ll show you all the pieces but this is basically a tomahawk steak. That’s three and a half pounds.
Jim Collison [44:12]
That’s the rib coming off the backside, right?
Mark Robson [44:15]
Yeah. So a lot of people say well, that’s just a ribeye with a bone on it and you’re paying for the bone that you can’t eat then, but it’s one of those presentation pieces. So that was three and a half pounds, it was $45. The price in boxes for rolling steak is $20 a pound of $20 a kilo, so probably $10 a pound. But this, this steak is was let me go back to the bottle of wine that sent here where the wine was made by a vineyard that the owner passed away. And this was last bottle that he made. And when he sold it at the vineyard it was selling for $35 a bottle. friend of ours donated that bottle to us for a wine auction to support a dog rescue. We sold that bottle of wine for $850 for the tickets, it sells at home still for 1500 dollars a bottle if you can find it. Yeah. And some friends of ours want it. And they brought it down to share with us. So we’d had it when is that the vineyard, the wine tour guide that donated to us we all knew they wanted on this auction and they came back to bring it to share it with us. So I want to do a very nice meal for a 15 bottles were 35 bucks when it was originally made, but it’s 1500 dollar bottle of wine now. So I said well, if you’re going to do that, I’m going to bring up a tomahawk I gotta do my first Tomahawk. So that’s the tomahawk. I had better pictures of how I did it. I did two of them last year. So that’s a tomahawk sitting on my wreck grill. So that takes up maybe 10% of the surface area. That grill is a huge grill. So you
Jim Collison [45:56]
got Okay, you got tin foil going on underneath.
It’s just a drip pan.
Mark Robson [46:01]
Yeah, basically, the way it works is you have your fire pot of the bottom where all the flame is and all the heat is that a heat deflector, and then you have a drip pan, and then you have your growth rates. So there’s no chance there shouldn’t be any chance for flame to hit Greece.
Jim Collison [46:16]
So I should think about getting a drip pan if I want to do some of this. You really think about installing and repin
Mark Robson [46:23]
if you can great, but that’s just how pellet girls are designed. Okay.
Jim Collison [46:27]
Yeah, this is a this is a traditional, you know, gas fire grill. And I’ve got t defectors on it. That’s good enough, or should I eat?
Mark Robson [46:36]
If the meats not dripping onto trees? You’re fine.
Jim Collison [46:39]
Okay, I probably would be honest. But
Mark Robson [46:41]
the the pellet girls have designed like this so that you can I did the chicken quarters couple weeks ago. And I put the chicken quarters on and walked away and came back 45 minutes later and they’re done. And there was no flare up because there’s no chance for the heat to come in contact with it. Yeah.
Jim Collison [46:56]
What temperature? Were you cooking those at? The chicken? Yeah.
Unknown Speaker [47:01]
300 today, so pretty. Pretty hot.
Mark Robson [47:04]
Jim Collison [47:06]
I’ll figure maybe I’ll figure a way to rig a drip pan under there because it does it does it? I don’t say it flares up. But it’s kind of messy.
Mark Robson [47:14]
And if you’re trying to do low and slow, you don’t want flare ups,
Jim Collison [47:16]
right? Yeah. Now I do get some, especially when I do bacon wrap despair. Yes, that definitely get flare ups at that point. So it’d be it’d be nice to put a section and had a drip pan on that that would write if you’re going to do bacon wrapped asparagus or something like that bacon.
Mark Robson [47:32]
I can cook bacon right on this thing. Yeah. Which is I never do with a charcoal grill I have
Jim Collison [47:39]
Mark Robson [47:39]
You need to sit there with a spray bottle and you do Yeah, but this this thing. You just lay it you can fill the entire thing up a bacon, and you don’t even worry about it. It just the grease drips onto the drip pan goes off to the side of the bucket. So anyways, this was beginning I think I’ve a two hour smoke. That was the end of the tour smoke. Got a really nice mahogany Colorado.
Jim Collison [48:07]
It does look good. It looks dark. So are you outside. Is that mean? Yeah. dark outside.
Mark Robson [48:10]
Okay, yeah, this is nine o’clock at night.
Jim Collison [48:12]
inside temperature on that.
Mark Robson [48:15]
120 overnight. That’s pretty rare. Yeah, but not cooking. Right. Okay.
This is caveman style. Oh, okay. This is right, right on Nicole’s. This is I’ve kept our gloves. I put my capital our gloves on. I picked the bone up and then flipped it over and put the back and it’s sitting right on the coals.
Jim Collison [48:41]
And that freaks a lot of people out to because I’ve seen Stephen Rachlin do that yeah. And it freaks a lot of people I think, wait a minute, that would be touching the coals would be touching on the meat, right? Yes, but it does, but it doesn’t stick to it right or it does to me. I’m talking about that.
Mark Robson [49:00]
The best the best analogy ever heard of the best explanation ever heard of it was from the guy that did goodies. he’s a he’s a got short blonde hair. He’s famous on the Food Network. I can’t remember his name. Now I want to say it. But he said all that happens is you get this this little bit of ash that makes a wonderful gravy on the meat. The juice. The juice from the meat comes out. There’s no room for the fire to start up between the meat and the cold because there’s no room for oxygen to exist between the meat and the calls. Okay, you don’t get it. You get very little flare ups on the edge of it. Yours off service guy few areas. Not him. It’s a guy with he has glasses. He’s about his 50s
Jim Collison [49:44]
Can you do that on wood coals?
Mark Robson [49:46]
Yes. Okay. Yeah, that’s what this says this is lump charcoal. So okay, we were cold.
Jim Collison [49:50]
Yeah. But I mean, like, if I was if I had just straight would not not. Yep, I was cooking on wood
Mark Robson [49:59]
rounds again. Thanks. Gonna get it. That’s caveman can be any sort of cool. I just happened to use charcoal because that’s what I had. But I could easily have a better fire there. I better have a campfire.
Jim Collison [50:09]
Okay. would just regular standard wood.
Mark Robson [50:12]
Yep. would be okay. Okay. So that was done. Only for like 45 seconds aside. And then you can see it’s got a little bit of turning on some of the spots where there’s some drizzle.
But that’s now click through the rest of about five minutes.
That was another ruinous bottle of wine from a local vineyard.
That served six meals.
Jim Collison [50:37]
Mark Robson [50:38]
Yeah. And I think yeah, we had that with this. Lemon Parmesan. Regular salad and potatoes. roast potatoes. Roasted oven roasted. Yeah, aquifer. Yeah. So this is before before they went into a cooker. So the ones you saw before with 100 back, right. That’s how they started looking. And then shrink down to that point. That was the same weekend we had some friends came down there about five hours down and we we had a feast for a couple of nights.
Jim Collison [51:12]
Is it good art? like is that as good the second day as it is?
Mark Robson [51:16]
That evening? The steak? Yeah, we made a mistake for heaters. Yeah, ribeye steak for he does that was it was good.
Jim Collison [51:25]
Yeah. Do you? How do you so so you have steak that you’ve cooked to? 130? Just medium, medium rare. Yep. And you want to prepare those. So you want to make them for the next day and you want to warm them up, but you don’t want to cook them the rest of the way. How do you do that?
Mark Robson [51:41]
The the easy way was to be
Jim Collison [51:45]
Mark Robson [51:47]
But I’ve done it before when I didn’t want to make up my like I have a CV but I haven’t Patreon this box. So when I don’t want to have to pull the thing out. I’ll toss it in a Ziploc bag put it in a pot of boiling water and keep it summer. Okay, this is not an accurate movie, but all you’re trying to do is one of the meetup without me.
Jim Collison [52:06]
Yeah, I guess you could I never thought of that. I guess you could put a one of those thermometers you can use your Weber thermometer
Mark Robson [52:15]
Yeah, you don’t get the don’t get the end of the probe that where the wire is what
Jim Collison [52:20]
well, but if you had one of those traditional meat thermometers, just metal right with with the cap on top right that would do that. And then turn the water till you get it to 130 to 135 right and then just drop it in the water and let it sit for 10 minutes 1020 minutes maybe? Would you slice it ahead of time?
Mark Robson [52:39]
Did we do it or will fry it up with just veggies and stuff and just toss it and written at the end? Okay, but just getting fully rolled over?
Jim Collison [52:46]
Yeah, because you really just need a warm at that point. Right?
Mark Robson [52:48]
It’s already cooked. Yeah, right on this video is
I bought RYQ brisket and I posted the jiggle and the guy bought it from the meat supplier actually put on his Twitter, Facebook and Instagram as the this is what we want to see our customers do.
Jim Collison [53:07]
That’s great. It’s that’s the wiggle so this is somebody that that you’re looking for when you
Mark Robson [53:14]
explain it. So the Wieger between the brisket is between the
somebody saying the vegetarian just left
the wiggle is between the flat and appoint on a brisket so there’s a layer of fat there that you want to try and keep in the breast because it gives a nice and juicy so you when you see people actually pick up brisket and they start squeezing that out of it. I have a friend who’s a barbecue competitor and he says it’s one of those things that somebody just killed a little child when you squeeze the juice out of a brisket he’s a serious competitor he’s you know he’s been grand champion reserve grand champion he hosts barbecue contest he’s he’s serious. He said Why do people squeeze the juice of that wonderful juice out of the brisket? Yeah.
Yeah, I said what about ego? He goes no no giggles good.
Jim Collison [54:06]
Well, Andrew says and Jeremy says as the chat rooms token vegetarian, I have to click like on this video podcast so he’s That’s impressive. Even though he’s the token vegetarian, he’s enjoying it as well. So there’s some to me mark. Like there’s some. I guess what I’ve been attracted to is we’ve been talking about this for the last couple years and the way I keep coming back to it from people like how does this relate to a tech podcast one I don’t care but that’s true. There’s a lot of art to as we’ve talked about some of the recipes you’ve done I learned something new every time you guys challenge me to do new things every time this gadgets there’s this there’s just a lot of art to it though as far as how you put it in and the rubs you put on it and temperature and how you cook it. I mean, it’s a highly technical thing. It’s just not like you know, throw the throw the Bearcats and throw the meat on top but cook it till you think it’s done pull it off mean that’s the way my dad barbecued Yeah, that was a Weber Weber kettle kettle and burgers you know and some hot dogs that you’d burn. But it is I’ve as we’ve spent this time really talking about this I’ve really kind of grown this appreciation for just having the right gear there to be able to do it right and then with the like with the tomahawk steak, sometimes you don’t need the you don’t need it just fired up get the thing to temperature then take it out sear it right on the you know you can just put it right on there.
Mark Robson [55:32]
You can you can even do that in your oven, right? Yeah, you could you can slow cooker in your oven at 200 degrees and toast 120 take it out put it on top of your campfire yet somewhat the same effect you won’t get a smoke flavor but you get the same slow roasted wonderful juicy piece of meat because you reverse it
Jim Collison [55:52]
and that could be an easy way to get into ribs too right? Yes it to get them do the ribs in the oven which cover them or leave them open and can infection or regular bake.
Mark Robson [56:02]
The thing about ribs if you want to get the smoke flavor you have to smoke them first.
Jim Collison [56:05]
Yeah, yeah. Just say you can’t smoke them but you want to have ribs you can add you can add flavors to it other ways than smoking.
Mark Robson [56:13]
Yeah. Different rubs you can quit smoking or into a barbecue rub you could
I find them using a lot of
soccer boxers now for a number of my youth I used to make all my own rubs. I still make some my own rubs but you tend to make a rub my head 15 ingredients. If I wanted to try and get something real quick. I like that not overly salty are going by soccer busters rubs, rubs for ribs or for cooking.
Jim Collison [56:43]
Yeah, and a lot of meat. A lot of meat markets you can pick up rubs that way.
Mark Robson [56:46]
Yeah, right. But a lot of those tend to have a lot of salt in them. Okay, so much true. One trick I’ve learned is before and after, I like to try and layer my rubs. So I’ll try and get a number of different flavors on it. So before I put any rub on the me I’m tasting meet a taste in the rub to see how much salt it has in it because I can you can get away putting one salty rub on but you can’t put two on it. Okay, so if I get a salty one that I look for other ones that are just the raw ingredients, so I’m not worried about solving it up.
Jim Collison [57:13]
So if I wanted to do ribs in the oven, would I would I rap them first? You know bring that so you’re saying oven is maybe 200 degrees hundred 80 degrees, what would you put? would you would you start ribs at 152 5250 wrap them or wrap them or open?
Mark Robson [57:31]
That’s another huge debate.
I don’t like rap ribs. I a lot of the guys that compete used to do rock ribs. The usual call the Texas crutch so they do a two to one or 321 which is how many hours per slot per stage. So they’ll do I got three to one at three hours on the grill or in smoke or in New York if you haven’t. Then two hours wrapped with juice and the put more put brown sugar and squeezable butter and all this other stuff on with it. And then one hour block and the grill to compromise the heat with sauce.
That gives you ribs that are
impossible and rid of them.
That’s not what the K CBS wants to see for competition rip, they want to have a rib that actually has a little bit of pull to it. And I don’t like ribs that the bone Father, I won’t actually have to pull the meat off the bone. Really?
Jim Collison [58:29]
Yeah. Okay, but you wanted to come off, you don’t want to come off.
Mark Robson [58:33]
Okay. But I don’t want to do I didn’t want to fight for it. But I also don’t want it so you can just pick the robot and the thing was apart. And that’s that’s a that’s hard to get. Getting them like that. I had a set one time that took me seven and a half hours to do a set of baby back ribs seven and a half hours at 250. And they were still I had to crank up the temperature to get them done. Because there’s so much meat on them. Yeah. And then the same place the following week, I did more ribs and they’re done in five hours.
Jim Collison [59:04]
And you knew they were done because of temperature. You do the break test.
Mark Robson [59:08]
Okay. So you you pick up your ribs with your tongs, and as you start to twist them as you see the bark starts to break apart. They’re done. Okay, so you got 13 that when it starts to happen, because I do mine do mine all dry. And this is all personal preference, right? Yeah, some people have it and they’re like, I can’t stand that they’re not three to one reps. My wife and I tend to like them that we do them completely dry.
And then the last half hour, put some sauce on them.
But we’ve even done them as simple as
salt, pepper, garlic and lemon juice, salt, pepper, garlic when you cook them, pull them out.
Preserve lemon juice on them and you’re done.
Very, very simple.
Jim Collison [59:48]
You know, we made I went and got the other night. My son was my oldest was here. And I said Hey, everybody was out of town. His wife was out of town my wife was at 10 so it’s like you want to bring some steaks and he said yeah, so we went down the fairway picked up some bacon wraps or lines really good ones we have five bucks for for eight answer lines. And they were good price great great pieces of meat. I sees them season them which with Mrs. Dash Japan. seasoning and salt pepper Of course. So salt and pepper, Mrs. Dash Tripoli. Mark like I was pleasantly surprised as simple as that was that Chipotle a seasoning added a little bit of kicked to the steak at the end just kind of a and I didn’t even tell Phil I’d done this. This is kind of a test, you know? And he was like, Hey, would you put on this thing? And I was like a little you know, little little Mrs. Dash. Supposedly, he’s like, dang, this is kind of good. And so I think sometimes you can even get away with a fairly simple, you know, a simple simple seasoning. It doesn’t always have to be complicated.
Mark Robson [1:00:51]
No, I do steaks. I only use SVG. Okay, that’s all US, which is salt pepper, garlic.
And that’s that’s it?
Jim Collison [1:00:59]
Yeah, well, typically I saw pepper. That’s for me. I saw pepper works just great. But But I was I was feeling adventurous. You know? It’s okay. What can I find here? Oh, this looks good. I never thought about putting a Chipotle a little to put another you’re going to show something else here in a second. But another buddy of mine said bring the stakes cook the stakes in the oven till you get them to that one, you know, 120 or whatever. lather them in me. Yeah, in a slice up fatty. Hellman’s or whatever. And then Have you done that before?
Mark Robson [1:01:30]
I’ve done that with chicken. Okay.
Jim Collison [1:01:32]
He says it’s just delightful. This is a guy from India by the way, who was telling me this is a wait a minute, but apparently right that that means that fat will karma lies and in in just really add the flavor. To me. That seems a little counterintuitive to add meanings to it, but man, I gotta give it a try.
Mark Robson [1:01:51]
And also on the chicken I have a friend does all the time with chicken and some other meats. But it tends to ceiling moisture. Okay. So I had to show this I didn’t think I had a picture. But I just found that when I was looking through the food, I did a search on Google Photos for food and that popped up. When we had this a couple weeks ago we did this and this is to the recipes that are on my on the show notes. So the top one is
Bernie burnt and hot dogs.
So if you ever heard of brisket, burnt ends or pork belly burnt ends, or this is hot dog burns.
Jim Collison [1:02:28]
So just regular hot dogs, regular hot dogs. Okay. And you made them that way.
Mark Robson [1:02:33]
Yes, I did this. I didn’t make the hot dog. But I made the dish.
Jim Collison [1:02:36]
Mark Robson [1:02:38]
So you’re basically hot dogs and then you toss them in the hot dog with Rob. I think we thought you saw them with mustard you put rub on them, cook them up, then you toss them into a pan with more rub and barbecue sauce. And you got the barbecue sauce caramelized on it with depending on the recipe. It’s got brown sugar, maple syrup and honey and and it makes these little wonderful hot dog bite. And it sounds like we’re not doing hotdogs on like, what are you doing hot dogs in your smoker for? And it was amazing how many we had this over for a party and it was amazing how many of those disappeared? Yeah. And the one in front of it is bacon wrap spam. And this is another one that’s in the show notes. And a trick I put on this I just told people don’t tell people what they’re eating until they have it. Because they disappeared. Yeah, they’re like I’m not eating spam. That’s disgusting. And they take a bite and like it literally melts in your mouth is the bacon nice and crispy. The Spam is nice and gooey and the thing is just
they’re just fantastic.
Jim Collison [1:03:39]
I know people who like spam today you know they’ll they’ll eat it. I don’t know many but I think it’s and I think it’s gotten a little bit better. Boy I tell you what the spam whoever makes Spam is really trying to re bring back the image of it go to spam calm and you can see some recipes there as well if some things that you can do with it. What does that stand for? What is spam stand for? Something in ham. It says sizzle pork in and but that’s not what it stands for. I forget they came up with it during war today or something like that. Hormel Hormel makes it the Hormel brand
Mark Robson [1:04:18]
is a UK thing and then that’s why is like Hawaiians like it so much because it was leftover from World War Tues. rations. Yeah. There’s one of the things that he actually shipped because it was it shipped easily
Jim Collison [1:04:34]
introduced in 1937. Again, popularity worldwide after its eastern War Two. But it’s named spam for because it’s two things. It’s sort of thing and is it the shoulder of the ham,
Mark Robson [1:04:47]
especially to their camp?
Jim Collison [1:04:50]
I thought it was like, shoulder and ham mixed the pork shoulder ham mixed together. Something like that. Something like that. Well, your spice to maybe that’s what that’s what Ron is saying. out there as well. I don’t think I think the deal was they mixed some meats together to make it to stretch it or to take a good part in a not so great hard. Yeah, yeah. Yeah, or use the whole thing, right? Yeah. In those days we were we were not we were using everything that came with it. So you’re saying so what to make the bacon wraps how big of how big chunks of spam Are you using for that? So if you think about the size of a can of
Mark Robson [1:05:29]
spam I made cubes up and I think I made eight per layer. Sorry figure out how many PC if you had to get the top right the top and eight pieces.
Special process American meat.
Jim Collison [1:05:44]
Yeah, that’s a Joe Joe says spout all processed American meat
Mark Robson [1:05:49]
if you had to if you divide the top of the footprint of Canada spam and eight pieces, and just make those into cubes. So I think that those two balls and four on the screen right now we’re
Unknown Speaker [1:06:02]
Mark Robson [1:06:05]
so it makes me to 65 pieces I’m going to 64 pieces out of a single can not a two
Jim Collison [1:06:11]
Mark Robson [1:06:14]
there’s eight per layer and I think I maybe got four layers that have a can
and then it was a strip of bacon per can
in cooking Weiss would you do them? Just dropped some bacon. Dustin would Robin put on the trigger for an hour and a bit.
Unknown Speaker [1:06:30]
Okay, at what temperature to 50
Mark Robson [1:06:33]
ish. Okay. Again, it’s a little labor intensive to make them but it was. I can’t remember what the event was. But we had some people over and they just disappeared.
Jim Collison [1:06:45]
Mark Robson [1:06:46]
but it was another one we don’t tell them what you’re eating until you take a bite. And then once they realized that how good it was it didn’t care what was inside of
Jim Collison [1:06:55]
the according to Wikipedia, the Oxford Encyclopedia of food and drink NM America states that the product was intended to increase the sale of pork shoulder got that part right. pork shoulder, which was not very part of it not very popular cut. Then Ken can’t pronounce his last name brother the company executive $100 prize that year and a competition to name the new item. Hormel claims that the meaning of the name is known only by a small circle of formal former Hormel food executives but popular belief says that the name is an abbreviation of spice Sam, there you go.
Special Army meat is
what some call it so spent it’s also a famous money Python skit. Yes, yeah.
Mark Robson [1:07:50]
There was an English family growing up and it was all from there was the expand with UK thing until I moved over here
Jim Collison [1:08:00]
has a consequence it says again as a consequence of world war two rationing and land the lease act spam also gained prominence in the United Kingdom. British Prime Minister Margaret Thatcher Lee referred to it as a wartime delicacy. There you go. There’s your international spam more. Say name the podcast, everything you ever wanted to know about.
Mark Robson [1:08:24]
The picture I have up right there is is
I went on a state class. So just some pictures from the state class. That was all one class.
Jim Collison [1:08:35]
Nice. I said like a class like this. How much did it cost? 125
bucks for the evening? steak. Yep, take some home.
Mark Robson [1:08:45]
This one there wasn’t this one there. We didn’t because there was no people there to eat. Nothing to me. That would my second day classes. They had a state class of writing and they called this came up with this thing called the super state. And it had some beef ribs and some other things cousin meet in there and pecan and scrub others. And they had actually this picture right here.
That was a meat for the class. So
a lot of meat.
Jim Collison [1:09:14]
Nice. Yeah, we get looks like you got some good grilled veggies there too.
Mark Robson [1:09:17]
Yep, all the salsa stuff that you saw. We’re all made in class. So the salsa here is it was a fresh tomato salsa. This right here is one of my favorite. Actually, I might be chimichurri. But I’d have a recipe in there for something called gremolata in the show notes. And it’s similar to be true, but it’s Italian. And it’s one of my favorite thing to make when I’m having red meat, like a tri tip or Tomahawk or looks good. Yeah, that was, again, you never walk out of the process feeling hungry?
Jim Collison [1:09:53]
Yeah, no, for sure. Mark, as we were getting short on time here. Why wouldn’t we wrap up a food we’ve been talking about? You know, we’re a Home Gadget Geeks kind of thing. So why wouldn’t we talk about a dog toy you’ve come across. I thought this was pretty cool. And look, Kickstarter will show it on the screen here in just a second which pick up
Mark Robson [1:10:16]
so it’s a Kickstarter for we have a dog this ball obsessed. And she’s home seven, eight hours a day. So and when I say ball obsessed, she’ll actually play by herself with a tennis ball for hours. She’ll drop it, stare at it, pounce on it and chase it. So I love tech. I love gadgets. I love my dog. So there’s a Kickstarter for a ball called go me that lights up, make noises rolls away from the dog and has an app so you can try and find it when it’s done with it. The dog can chew it, you can watch it if you go downstairs, and it was 90 bucks.
So I think it’s USB charger from what I remember.
So I’m going to be getting that in the next couple of weeks.
Jim Collison [1:11:01]
It’s actually going to ship
Mark Robson [1:11:02]
Yeah, I filled up my paperwork. Couple weeks ago. Yeah, they raised $213,000 on it.
Jim Collison [1:11:09]
Wow. What was the goal? You know?
Mark Robson [1:11:14]
No, I didn’t know they made. They made it to make it.
I think this was also on two different places. I think it was on Kickstarter and Indiegogo.
Jim Collison [1:11:25]
Cat my like that thing too.
Mark Robson [1:11:28]
Yeah, actually, there’s a video of the cat chasing it.
Jim Collison [1:11:30]
Yeah. Yeah, it might be good. Super, you know, super owner laziness. There. It just go play. It’s like that. It’s like walking your dog on the treadmill.
Mark Robson [1:11:43]
Yeah, she is.
She’s five years old and she’s a big ol Ridgeback mix. So severe prey instinct, and she can just drive me nuts. So she before we started tonight, she came up here and she had her ball and stuff all in with my desk. I’m like, you can’t be in here right now. But extreme prey instinct and love to play fetch. So this will hopefully when we get home, she’ll be a little more tired. And we can take her for a walk. Because right now everything of her walk for two hours. She’s still not tired.
Jim Collison [1:12:14]
Do you think you will you leave it? She’s she able to run free during the day is Yeah, yeah. And so she think you’ll just play it all day.
Mark Robson [1:12:23]
It’ll probably start and stop. Okay. I’m hoping she’ll play with 45 minutes. Yeah. She tend to love balls more than any other toy. Yeah. So
I’m hoping I’m hoping that retainer,
Jim Collison [1:12:37]
you have to you have to keep us updated on? Yeah, that’s a super interesting. The what is the app do? Oh, you can find it. That’s it. So you can find it?
Mark Robson [1:12:46]
You can tell it it’s like a tile. Right? So you can tell it beep talking know where you are? Yeah.
Jim Collison [1:12:52]
Cuz it the they’ll inevitably drive it under something. Right? That’s kind of and then No, you don’t find it until you’re moving on couch to vacuum under at six months later.
Mark Robson [1:13:05]
We give them kongregate with stuff with trees. And typically, once a week, we’re going to kind of find conquer. Yeah. Yeah.
Jim Collison [1:13:14]
Yeah. No, Mark, thanks for jumping in here tonight. I appreciate it. Good to catch up with you. Just a reminder, all not all. And even actually, all of what we talked about plus more. Mark is provided in the show notes. So if you want to pop out there and get some ideas or some things to do, or you know, what have you. There’s some links out there are solid marks, pictures. That’s, that’s that he has and this stuff looks delicious. Mark, how long do you think you’ve been at this? I mean, when you think about serious grilling, how long you been doing this?
Mark Robson [1:13:48]
I think six years? Okay, so
Jim Collison [1:13:51]
not not terribly long.
Mark Robson [1:13:52]
No, but six years and seven grills?
Well, I have four girls left. But I’m bought seven girls over six years. Yeah.
Jim Collison [1:14:02]
But you’ve been grown into your girls, right? It’s kind of you’ve been buying them because you wanted different things with them. Right?
Mark Robson [1:14:07]
It’s now eight girls, because about the uni, which is kind of a girl. Yeah, it’s six or seven years. It was
because I was out. I was on vacation chatting with Mike
Howard, about roles when you saw us having a conversation on the Facebook post. And we need to have the start of this when you have a barbecue show. Yeah. So I think it was four years ago.
And I think I’ve been grilling about two years before that. Yeah,
Jim Collison [1:14:36]
no, it’s good. I mean, you’ve really you’ve really kind of done a lot of it. You’ve grown into it. You’ve taken a lot of classes around it. You spent some time I don’t think you know, and I’m kind of your average girl or I’ve got a single grill. I do I would like to pick up charcoal. So I just need to do that at some point. Instead of bite the bullet. I know I know. It’s just so stupid about that kind of stuff. So you don’t have to buy four grills to be in this you can kind of get it you can do in the oven. sear it differently. You can do it inside all all winter. We did steak inside this year. We did a lot of pan kind of pan steak that it’s really delicious. And Gordon Ramsay’s get some great videos on how to get how to butter based
Mark Robson [1:15:23]
I’ve never done that.
Because I look at it and like I can do that. Or I can forever and just do on the car
Jim Collison [1:15:30]
call now I know but it’s when it’s cold outside or you just don’t want to go outside like it’s a million frickin degrees out there. Right tonight. I’m pretty great to do it in cast iron. Yeah, cast iron. That’s one of my favorite. That’s still one of my favorites to do in a good pork chop of you know, a cast iron. cooked pork chop is really good. That fat.
Mark Robson [1:15:54]
And I have cast. I have light here to my mother’s Catherine fry pan from the 70s.
Jim Collison [1:16:00]
Yeah, that’s the way to do it.
Mark Robson [1:16:02]
I just had to do a lot more outside. And as far as the the gas I’m not allowed to have a gas girl anymore.
barred from having a gas grill and why? Why? Because my wife loves the flavor of wood. And
Jim Collison [1:16:18]
yeah, that’s pretty great.
Mark Robson [1:16:20]
So after having that she’s like, nope, I’d like to bind just a small lunch like nope.
You want to do so easy.
Jim Collison [1:16:28]
It’s so easy, though. Just turn it on.
Mark Robson [1:16:30]
I do that for the trigger. Yeah,
that’s true. If I’m cooking on the train, if I’m doing sausages and burgers, welcome to trigger, you turn the dial to 375 the thing fires up like a like a steam engine. And then you toss the things onto it and you have no flare ups and you have no smoke. The cloud is spoken on the cloud of smoke on a startup over pellet grill is my dad saw the other day is like your neighbors must really like you. laughs for about 30 seconds. But for 30 seconds. You can’t see the backyard. Yeah, I can see that. It just covers the entire deck. And the crowd is Wow, that’s great. And now all girls are and it’s just it’s burning is that initial combustion is getting the word up to the point of flashover. We’re actually 30 minutes off, and just smoked a lot for that first couple minutes.
Jim Collison [1:17:21]
So pretty cool. Sounds good to me. So Mark, thanks for thanks for coming in. Hang tight for just one second. Let me close some things out if you came out tonight. Want to thank you for for doing that as well. A couple reminders coming up. Edward Winokur is back next week, coming on to kind of catch us up on Bitcoin and all things blockchain and so he’s been doing some interesting things. I felt like where the markets are going with Bitcoin, it might be worth spending some time chatting about it. It’s a we won’t do a post show tonight on that, but it’s been an interesting, interesting couple weeks, big, big ups and big downs. And, and so Edward will be back to talk about that Mike has been back next week as well. But then Aaron Lawrence is coming back, Mark, I think you’re gonna like the show. She bought, you know, this custom wellness about this van and, and has custom the whole thing. And it’s going to be sweet, like, I’m super pumped for the show. She’s back on the eighth of August. Talk about that. And so that should be a really good show. Aaron’s just great no matter what, and so be good to have her back. And then Micah is joining us again, on the 15th. She’s been doing a lot of research around office chairs, like she does spends a lot of time sitting and stuff. And I think that’s one of those tech items. Maybe we don’t spend a lot of time thinking about as a chair. I know Mike, Howard spent a lot of time just sitting on a folding. I couldn’t believe he did this. He used to podcast for hours on a folding metal chair. And I was like Mike, what are you doing? Like, honey? What are you doing? Stop doing that? I think she ended up spending about 300 bucks office chairs can be super expensive. You can do the Office Max Office Depot. I mean, they’re three times more expensive in Canada, because that’s what everything else. But you know, we can do an office chair for about 60 $200 for the real cheap ones. And then the just the decent ones are 300 bucks or more. So. Yeah. Okay, so Mike is going to come and she did a bunch of research around that we’re going to talk a little bit about office furniture around using it for tech because we spend so much time sitting down I’m going to probably bring some research that we’ve done on standing desks as well during that time and we’ll spend a little time talking about the technology that goes in to the office Don’t forget you can support us on Patreon if that’s what you want to do the average guy.tv slash Patreon gets you there if you want to join us $5 plans and I’ll send you one of our green 3d printed Home Gadget Geeks coins if you support some Patreon with the $5 level get those mailed out to you and thank all of those who did that they’ve already received theirs if you sports on Patreon and appreciate you guys doing that. I appreciate Justin cuz I said hey do you want one Justin he’s like like it’s not even worth it to mail it that far. So it does it is helpful in the United States I could probably get it to Canada as well Ron ships I’m from Canada, but appreciate you guys doing that as well. Don’t forget if you have any if you want to update us in some way you got an idea something you want to talk about an email some follow up on Jim at the average guy.tv gets gets us there. Don’t forget that the average guy TV platform both web and media hosted powered by Maple Grove partners get secure reliable high speed hosting from people that you know and you trust and you know, that’s Christian and so we appreciate his sponsorship of the show and Maple Grove partners get more information and plans that start as little as $10 a month super cheap to get a lot. Maple Grove partners.com all one word Maple Grove partners.com gets you that way as well. Don’t forget to download our app if you haven’t done it on your iPhone or Android. That way you always have it if you’re on the road on a Thursday night you wanna listen live or you’re stuck somewhere in you just want to stream it. Home Gadget Geeks com gets that done as well. Well forego the Hello Fresh segments. That’s all we did was talk about food. Just if you want to join Hello Fresh let me get a coupon. We are live every Thursday 8pm Central nine Eastern out here at the average guy.tv slash live talk about what’s coming up. We’re excited for this mark. Thanks again for being on the program. I appreciate it. We’ll be back next Thursday with Edward. So with that said goodbye everybody.
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