Do the 4th of July tradition barbecuing is the subject of the midday calling. So get your questions ready break out the napkins break out the lawn Forks in the spatulas will be barbecuing on the patio coming up on midday. coming up Monday on Morning Edition on the FM news station the National Education Association opens, its annual meeting in Minneapolis Morning Edition begins at 5 in the morning on the FM news station know FM 91.1 You're listening to Minnesota Public Radio. It's 62 degrees with Sony's guys at the FM news station k n o w FM 91.1 Minneapolis-Saint Paul the Twin Cities weather for today sunny skies with a high in the 70s low in the 50s right now. It's 62° and the time is 11. Good morning, and Welcome to our fourth of July weekend barbecue broadcast from the FM news station. I'm marks a technic out on the fourth floor patio after the news were going to be barbecuing today on midday with me in front of the grill Philip mother from the outdoor cooking store. We're also going to check in with a Southern BBQ Pro. We hope you'll be part of the program is well. The phone lines will be open. So stay with us for a laid-back BBQ Bonanza after the news on midday. From national public radio news in Washington, I'm Bill Redlin South Korean police are questioning for managers of a soul department store that collapsed on Thursday. The cave-in accident happened at about 3 a.m. In Richardson Township. The victims names haven't been released in sports news. The Minnesota Twins face Cleveland again tonight after losing four to one to the Indians last night at the Metrodome Cleveland's Eddie Murray got his 3,000th hit last night in front of cheering. Minnesota fans tonight's game is the third in a series of four against the Indians. The updated forecast for the Twin Cities mostly sunny this afternoon highs in the low to mid 70s mostly clear tonight Lowe's in the low 50s and partly cloudy skies are expected tomorrow with highs ranging in the mid-70s in Duluth. Mostly sunny and 61 Rochester sunny and 61 in the Twin Cities under sunny skies the temperature up to 64 that's news on Chris Roberts. It's about 6 minutes now past 11. Good morning. You're listening to a special Fourth of July weekend BBQ Bonanza broadcast from the FM news station. I Mark sat act like outside in the shadows of downtown st. Paul skyscrapers on r44 NPR patio with me in front of the grill Philip Moeller from the outdoor cooking store. It's a midday BBQ call in on the FM news station. Bob you guys weekend eat some barbecue Where'd you get this recording? Looks like a Saint Paul police might be joining us today. Good morning and welcome to the special Fourth of July weekend BBQ broadcast of Saturday. Midday. I marked it act like and we're outside on the patio today with me Phillip Miller of the outdoor cooking store in White Bear Lake feel. Good morning. How are you doing today? Really? Well, thanks for coming by well feel we should tell everybody right now that we actually are sitting in front of a steaming grill right now. We got to go in a couple of minutes ago, and we wanted to make sure it would be nice and hot by the time we actually started the broadcast. Let's go to tape and listen to how we actually got this Grill going. Okay, we got the charcoal open and now we need the lighter fluid what lighter fluid we don't use lighter fluid later players Mark. We were using a charcoal chimney light fires with and I that requires one piece of newspaper some charcoal and a chimney and you eliminate all of the carcinogens and all the info Florence of a lighter fluid on your food. You don't want that taste their food. So this is going to go with just a piece of newspaper and end this chimney and then the chimney looks kind of like a almost like a big oil can with the top shop. Just a cylinder with a handle on it while your voice go some other people used to make these out of 2 Pond coffee cans, but that's a little bit more modern device. It has a wooden handle and a heat shield on it so that you can pick it up like a scoop or like a big cup and then pour your charcoal once it's going into your grill. Why is it light so easily like this cuz it's going real nicely now and it's been late for all of us 30 seconds here. Well as the principal is of course that you're creating a draft just like a chimney in a fireplace. So there are air vents underneath the chimney and then as the charcoal at gets heated From Below, then it creates a draft because of warm air rises of course of that gets all the calls going. So in about ten minutes all the Kohl's will be going in our chimney and then we can just dump those into the grill and you're virtually cooking instantly and if somebody wants to try this at home before they actually buy one of these charcoal chimneys, how would they make one at home? Well again, you can make one out of a coffee can if you have the time and patience to do that to punch holes in the bottom of the can and then put some sort of a handle or you used to use a pliers or Vise grip just to hang on to the thing because going to get pretty hot chimney like this is for a relatively expensive expensive. They run about 9 bucks 9 to $14 depending upon a quality of them and they're available in most stores around the Twin Cities. This is going to go right along right now. So you can virtually we saw Lisa deer hunters and they actually cook on them in the woods but a few calls in the bottom start a fire and they can cook their coffee or whatever they want to do without ever lighting a fire or having a girl going in the main benefit as it's very easy to start and you have no it's not like marinating your chicken and gasoline in there you go. You got it your fire like my neighbor does withhold use fuel oil and he dumped on the charcoal and puts a little gasoline and their throws a matching run. The going it's amazing how quickly that thing got started feel that thing is a hot girl right now. No question about it. Well, let's start off Bill if we could buy I'm making some chicken. I went and picked up by some chicken drumsticks. And I think this I hope my dad's listening right now because I think chicken is one of the harder things to prepare the right way on the grill. Is that the case Well, it's it's kind of difficult for people when they're grilling chicken because different parts get done at a different time. Typically your dark meets your legs and thighs on your chicken. I will get done a little bit quicker than the rest of the chicken. So it takes a little bit of time and a little bit of attention to keep track of what's going on. Realizing this is not a a commercial show lawyer that were trying to do what we do encourage people that you can go on a lot of different places and buy a little instant read thermometer, which will give you your temperature just stick it in there and then simply tell you what you want there. Nine ten bucks don't like that but it is to make a big difference when you're trying to your grilling drumsticks here, but just a couple of minutes well know. I Won't Take No Mess. What I'm really trying to say is that there's a big difference in how fast different parts of the chicken cook dark meat will cook quicker than likely will so well, this will take old probably 15 minutes or so to grill lease and roll them and turn them there's nothing on it. You have barbecue sauce there, but you haven't added any of that typically true of barbecue, which is really what we're not doing here. We're really grilling butt BBQ is typically done to flavor the meat and ideas is now you may be split some seasoning on this meat which will do a put a little salt and pepper on there just to give a little stuff that there's an awful lot of products out there for flavoring your your food while you're cooking it and the object. I hate the Nock minnesotans cuz I'm a native Minnesota me like that here we tend to burn it and then we put barbecue sauce on it to cover up the burnt taste and really the object is Lestat to flavor your food and get the meat cut so that the meeting will stand by itself. Then your barbecue sauce is put onto a nance the flavor of the product to complement at not to cover it up. Okay. Well, let's get the phone numbers out. If you're listening and you have a question or a comment about barbecue and Grilling. You can give us a call and join the conversation. We hope you will do that to 276 thousand is a number to call if you're in the Twin Cities metro area this morning to 276 thousand in the Twin Cities anywhere else. You can hear the broadcast. You can call toll-free with your questions for Crossville Al Mohler from the outdoor cooking store a toll-free number one 800-242-2828 now feel you're not turning the chicken a lot yet. Are you going to be turning in soon? I noticed you picked up. The the flippers are very well. I'm getting ready and you always want to be ready. The other thing is that a chicken a lot of times will give you a lot of clear up when you're cooking directly over charcoal as we are in this particular instance. So you want to be able to move it and turn it and the other thing as gorgeous as always have that the emergency water bottle ready. It's kind of cool things down and put fire on hardwood you say these coals are right. Now they've been going for maybe about 1/2 hour little more than that. Typically charcoal going to run a body 850 degrees than 900 and that's about what you're cooking on here. How does that compare to the stove set on high appear on a gas stove tell if your on a gas stove? It's probably pretty comparable. I mean, they're they're running typically a bot. 7800 degrees depending upon how how you got the flame of course. All right. Richard is in Bloomington. Good afternoon. Good morning. How are you today? But all of these appurtenances, we find it a little rotisserie with Canadian bacon on his very good in that between hamburger buns makes a wonderful kind of barbecued over a small trailer ball it down a small electric rotisserie that we put out on the deck, but it works very nicely gives us the same kind of feeling and I didn't Canadian bacon and underrated sometimes in all these preparations Grill today and I was sort of surprised that there was even such a thing as are becoming really popular because more and more people are moving into condos and in the clan to call swelling areas were a local fire codes will no longer let you have a gas or charcoal fire on a deck around a patio. And electric grills are really coming on strong that the one that's telling them is referring to is one that has a rotisserie as part of its components and there are a large number of electric drill is coming out now. Are those folks can use those under those circumstances and it's 15 minutes past 11 you listen to a special Fourth of July weekend barbecue broadcast of Saturday. Midday on the FM news station. We're outside today on the fourth floor of the NPR building. We have a patio out here. I'm Archadeck like along with Philip mother of the outdoor cooking store in White Bear Lake to 276 thousand is a number to call if you'd like to join our patio party in your listening in the Twin Cities to 276 thousand in the metro area anywhere else. You can hear the broadcast we welcome your calls at 1 800-242-2828 as that chicken continues to cook will go to Dan who's in Minneapolis who has a suggestion about cooking chicken. Good morning. Good morning. One of the problems I've had is getting the inside of the chicken cock down in my neighbor that years ago suggested parboiling putting the chicken in the pot a little bit of water in for 20 minutes boil it real slowly then cut up the pieces and put them on the barbecue and that's work better for me to get the the closer to the Bone cut. I just thought I'd mention that to you. It's a good suggestion and feel there's a lot of talk now to about really needing to make sure chicken is cooked any suggestions you have regarding parboiling. Does that make any sense? Well, Barbara Wings OK myself, I I can do to try to avoid there that additional activities are typically if you cry a lot of people will cook for the grill lid open and you lose some heat. I don't know how many people are pardon the pun here, but gas grills a fan exploded here in recent times. So everybody's in a gas grill and that you can cook with a gas grill at low temperature and cook for a long. Of time, which is getting back to the difference between grilling and BBQ grilling is done at a low temperature for a long. Of time. And if you could get it if you're not in a panic like a SE-R Minnesota folk seem to be we're always in a hurry. We got somewhere to go if you got a little time with that stuff on there and cook it low. Florida will cook all the way through it but you do want all fall weather chicken or turkey or whatever to reach 180 degree internal temperature to be safe. Cuz make sure you have no salmonella with no other than using a thermostat on a thermometer rather. Is there any way of telling like a the juices run clear then you're good to go or juices run clear as a very good indicator that through so you don't have any blood or anything like that. Some of these grills and smokers that we use cam to put a smoke ring on the outside of the food when you're using a lot of smoke and so it looks pink on the outside and some people are concerned if that's not done but it is in fact fucked. It's just that it has a smoke ring in it. Okay. Let's go to sue who's in Maplewood. Good morning news station. Okay, that's a good question. Well my suggestion to you is that the one of the best ways to clean your grill is to start cleaning it before you overcook on it, and that is used some Pam or a good bit. Boil and oil your great Sandy and get them oiled. Well when you get done with your grill, they're much easier to clean up. You can just wipe them clean usually with a little bit of soap and water. There are so many different types of grills. Now there a cast iron Force de lys grills and everything else and some of those take a brass brush to clean and if you're talking about cleaning the inside of your grill recommended maybe when you're done with it at the end of the year, if you're not one of those who cook all year long to the winner get a good Degreaser. You can't use oven cleaner and aluminum Grill because it will tend to head up but they do have products made for that and then gets the grease out of it and clean it out good another method. If you take the aluminum foil for the shiny side down on your crates and turn your drill up on high for about 30 minutes to tell us the answer like a self cleaning oven and it'll actually vaporized the food. That's like a self cleaning oven one. Those are a couple of tips in the time we've got that mean they're a lot of a lot of things you can do on that done yet though, even though we have that kind of high. He's going here directly over our calls. We're not getting a lot of grease fire here, which is good. Are you going to turn these one more time here? Get them on the fat part of that. We're outside on the NPR fourth floor patio barbecuing today on Saturday. Midday. My guess of the outdoor cooking store in White Bear Lake. Let's go back to the phones. We have Byron in Edina. Good morning. Well, I'm reminded of an experience out of Lake Minnetonka where I was supposed to and it was my first experience with a gas-fired real bad and that I have is a marinade for chicken overnight and then adjust the cheek. So it's not black on the outside before it's cooked through but that was a problem for me because mixed group of people in all sorts of activity in conversations Go activate watching over everything but I tend to go towards the Oriental sweet sugary things Italian other things out. Reduce fat and use it during the last few minutes of cooking stuff how you can avoid black chicken? Okay. Well, thanks for calling Byron. any suggestions you have about marinades for different kinds of BBQ items I know that when we were talking on the phone, you said you're not really into of all these different sauces in this earth anymore and actually just did the physical activity of grilling but the any tips. Well, there are a lot of again good cook books that have a lot of good marinades and there are commercial marinades made again that you can buy and your local grocery store. We handle a number of different marinades you can inject your things is all kind of done to your personal taste. So typically if you get a marinade recipe most people at look at them a try them and then they kind of modify those recipes like everybody else does as they go I want chips when you marinade things or you have exceptionally greasy thing. If you have a gas grill and you have a dual control on it where you can like one side of your burner are the other cook your chicken on the side where you don't run the grill Run 1 side burner and let it go and then put a pan underneath there and that'll catch your drippings and you won't end up with these fires and black. 22 minutes past 11 you're listening to a special Fourth of July weekend barbecue broadcast of Saturday. Midday on the FM news station. We're outside today on the fourth floor NPR patio marks that act like you're alone with Phil Mueller of the outdoor cooking store in White Bear Lake we welcome your questions this morning about outdoor cooking. You can join our party by calling 227-6000. If you're in the Twin Cities, that's 2 2 7 6 thousand in the metropolitan area anywhere else, you can do the broadcast. You can call toll free at one 800-242-2828 we have on the line. It's hard to see in the computer with the sun Meri from Rochester wants to talk about cooking fish. Can I should say merry before you start but that's an excellent going to try cooking here. We have a filet of walleye that feels agreed to do. Good morning. Good morning. Fish is good for grilling. Okay, and the other is what method works best you wrap it in foil or have it on the open grill or what? People here and I want you start preparing that fillet a walleye and explain how you're doing it cuz this is a sort of your trip. Go ahead. Okay. Well other than walleye a course which is our Minnesota native fish year orange. Roughy is grapes a catfish are wonderful. There are people who would need a bath if it jumped in there book, but I do I like largemouth bass in a fresh-caught fish locally are good to grill. One of the problems that most people find out when they're running their Grill, whatever kind of girl that happens to be as the fish tents to play cup and I will fall between the Great's in your grill and that can give you a little bit of heartburn because you're losing a fair amount of what you're going to have and We're just adding a little seasoning to this Fisher bass for instance that I do is I do it with the skin on it. I fillet it and I leave the skin on one side and then I put it on my grill skin side down that you're working on right now. Cuz a lot of people that is a salted and pepper dead and now I'll tell us what you doing. Now. Well, the next thing we're going to do is we're going to get a grill topper. These are another product that's available around the Twin Cities and Moe's BBQ stores at Target and we have a stainless steel one here and has a fine wire mesh and you that we Pam this up again. I'm a great believer in cam I don't like to do dishes. This is my wife can tell you and I create a lot but I don't I'm looking for the paper towel here so you can wipe your hands up. Just like me. So we're going to leave done or filet now and we're going to lay it on are you could typically would put this cooking grate on your grill weather charcoal or gas and it has raised lip on one side of it so that when you start to try to get this fish off of here, you can catch it with your spatulas can't run away from you so I can leave the big thing about fishes is that most people over cook The Living Daylights out of fish for some reason and I think they're trying to get rid of the fishy taste but typically fish is done as soon as it starts to change color and becomes opaque it's done and fish will continue to cook after you take it off your grill. Okay. So the trick is don't over cook your fish. It's going to keep on going over there after it's actually cook. So we're looking at maybe only a couple of minutes for this. Okay? Feels now walk it over to the grill and getting ready to put the fish on are those chicken drumsticks done filler. They look pretty for you listening to a special Fourth of July weekend BBQ broadcast of Saturday. Midday from the FM news station. We're outside on the patio with me Phillip Mueller the outdoor cooking store in White Bear Lake to have a question or a comment you can join the conversation today and one 800-242-2828. If you're outside of the Twin Cities in the metro area, we welcome your calls this morning at 2 to seven six thousand that says small Grill their feel so have a little bit of trouble getting that out there right by the wheel and 27 past 11 and you just put the display of walleye on that probably a half a pound or something like that. How long are we looking at realistically then all you're probably looking at a total of maybe five minutes maybe or the 7 minutes? It's just it's going to bury a little bit with the sickness all the other thing that we've done mark. Before we started here was this is a lot of things that people don't realize you can cook everything on a grill. We have pizza on the grill. We've got all kinds of stuff. You can make some really Nifty desserts to go with your grill this particular one apple to be a Braeburn apple that we've cordoned. We put a tablespoon of brown sugar down in the center that we've cordoned. We put some butter in it probably a tablespoon of butter until tonight Advocates a low calorie foods, you can put that in aluminum foil and put it on the cooking for two hours. Just leave it sit there what's going to happen is ADD butter is going to melt in that sugars going to get in there and ask desert time you take that app allows cut it up and serve it and it's a really nice dessert. You can do that with peaches. You can do a lot of different fruits. Okay. Now are you going to be turning that fish at all, or is this at? Well, I'm going to turn it in a minute or so. All right. We're going to go off very quickly to Lacrosse, Wisconsin and a question from Michael. 32 I guess address the issue a little bit but I got a new graphic gas grill at start of a bare-bones thing with one burner and no upper Rack or anything like that. I can cover it. But how you go about doing things like potatoes corn on the cob and other non-meat items on their they're going to take a little longer and then I suppose also on a related issue if you were at if you were a vegetarian and wanted to do grilling. Do you have any recommendations for a more of a vegetarian type of cookbook? Well, you have me at a significant disadvantage because I'm not really programmed for vegetarian cooking. I I know there are a lot of vegetarian products out there or a meat patties and things like that. My parents will simulated meet. Let's put it that way you can. Get a warming rack with again is another product that you can buy and they had to your grill is fairly inexpensive 10 12 bucks the other ways that you can do your corn on the cob. I just put it in the husk soak it for half an hour and in the water and then put her husband. All right on the grill just like there's a lot of we do that a lot directly over fire. So that'll work. It's difficult with a single burner grill to do a lot of different things at the same time. It would be very difficult words for infants with this little Smokey Joe we got going here to do a lot of different things at one time that's limited checking the forecast for the state of Minnesota today, mostly sunny and cooler with highs for the middle sixties in the Northeast to the velour 70s in the Westin in Southport tonight. Mostly clear with lowest from the middle forties to the lower 50s and then tomorrow warming up a little More partly sunny on Sunday with eyes in the upper sixties in northeastern Minnesota to the middle seventies in the Westin in the south for the Twin Cities today. Mostly sunny with a high of around 70 tonight clear cooling down to the lower 50s and then tomorrow warmer in the metro area as well Sunday with a partly cloudy Sky High somewhere in the middle 70s. We're going to go south now all the way down to Owensboro Kentucky in the Moonlight BBQ we have on the line from the Moonlight BBQ the owner. Mr. Ken Bosley. Good morning, sir, and thanks for joining us about 85. Shannon nicely tell us about the moonlight. And a sister in an ownership, then we have about 15 in the 3rd Generation that works here. So we got quite a family affair here when you talk about barbecue or think about barbecue. Mr. Bosley has Minnesota ever come to mine a lot of mutton in Daviess County, Kentucky and we used to be up there in Albert Lea Minnesota Wilson plant used to be Wilson now, it was Farmstead. So we'll look for me with Minnesota. What is barbecue and how is it different than grilling a piece of chicken or a piece of Fish House? BBQ different barbecue is at various kinds of meats going what part of the country in but most people think of barbecue Lay's anger ribs and pork butt here in Davis. Can we do a lot of money but our definition of barbecue is skinny Beatz, it's roasted over slow cooking wood far will use Hickory here in Davis County just to cook in about twelve hours or so he Stop 275° get a nice crust on it. But it don't take much sauce. Have a good barbecue. You smoke it right? I was talking to some people at your restaurant yesterday and they said it was going to be busy around there with the 4th of July holiday. I imagine people were maybe up very late last night getting the the pit fired up cell. They start about 5 in the evening cook all night service at dinner, but we do cook for some of the picnics. We didn't want to order two thousand pounds went out this morning already cooked going to Immaculate Conception Church. So we both ways. What makes good BBQ in what makes bad BBQ as far as you're concerned mystery box that has Liquid Smoke and I cannot stand it and leaving aftertaste. Most people think when they eat barbecue, they might belch it back up and I think that's the liquid smoke in a lot of people sauces. It just anyting artificial don't work can people actually do Real BBQ at home shortly all day, you know and not getting no hurry. You want to slow to slow cook it and then don't worry about a whole lot of sauce on if you cook it like to be good and we don't put any dip or salsa on are still gets just about done for we put anything on. Okay well, sir. Thanks a lot for taking time to talk with us today by calling 1-800 322-8989 that got a growing mail-order business of BBQ products, and you can get a catalog by calling what 800-322-8989. 24 minutes before 12 noon, you're listening to a special Fourth of July weekend BBQ broadcast of Saturday. Midday landmarks that act like we're outside today on the fourth floor NPR patio with me Phillip Mueller from the outdoor cooking store in White Bear Lake and we welcome your calls and questions this morning you listening in the Twin Cities. You can join our conversation by calling 227-6080 where else you can hear the broadcast. Give us a call one 800-242-2828 with your barbecuing questions will feel there's been some action on the grill the walleyes off now and you're putting a pork chop on plane what you're up to. Well, we're just a little salt and pepper because we're going Bare Bones here today, and we're going to grow up a pork chop here and it's really important to have Again, a knowledge of what you're cooking and what kind of temperatures you need to have. Typically most people just like with fish can do over cook The Living Daylights out of it. So I work is typically done at about a hundred and sixty degrees and I am done with modern pork raising the way it's done to be a very slight and the pink in the middle isn't going to hurt, you know, yours a goal pigs were fed garbage and as a result of trichinosis and other kinds of the health problems existed today pigs, probably live in a cleaner environment than you and I do most of the time so those kinds of things that are not really a health hazard is Lizzy. Is it all done and ready to go? And I feel a little bigger piece of that. See when you don't over cook that fish. You're not going to have it's not going to be dry and moist doesn't have any Jello really can't see through it and you put the chicken drumsticks back on you taking them off when you put the fish on these really need some time to cook them. All right, let's go after the phones. I think we have Jeff on the line. Where job thanks for taking a call extremely. Well what you said pulse rate about 180 what you do for low for a meet. So we tend to like anything's medium rare and ground Burgers a different for ground beef temperature wise than you do for a ground turkey. For example Concern with all poultry, even though it is ground. It still needs to get into that 180 degree temperature or the health department typically requires people like McDonald's and others to get the middle of their hamburgers be about 160. They also allow you to hold the temperatures at around 1:50 when you're warming food, but suggestion I have is again get yourself a good cookbook and a good cookbook is going to have tables and there's going to tell you what those temperatures are. And you know, it's typically o rare is it is about 1:40 and beef and you start getting a little bit to get a very sad. The problem is the fundamental problem is is that the texture and the density of all of these meats, even though they're cut from then I'll maybe the same herd animals is all going to bury something so difficult to have an exact when you're dealing with this and this is why it's good to have an instant read thermometer digital or not. Typically most cookbooks will give you a good idea of the range of temperatures you should have Well done is typically LC full tree is well done at the BOK 165 to 170. It says here in the book. I'm looking at the ground chicken. You need to really make sure it's cooked. Just like regular turkey or chicken you bet. I'll write 22 minutes before barbecuing out on the 4th floor J is in Browns Valley. Good morning. Hello, Jay it all I'm a real die hard when it comes to barbecuing and we like to do veggies on the grill. What would you do if we do is we take the potatoes or like a frozen veggies and put that into like a tin foil and I'll put onions in there or you know mushrooms green peppers, but I'm trying to do we do veggies on the grill instead of putting them in tin foil pillow butter or salted pepper in there or something like that just open to suggestions with your gift today vegetables nicely on the grill because Phil had sort of admitted that he is not a vegetarian put it that way. I don't know. What type of does your caller still on the air? Okay. Well one of the things that you can do to benefit yourself, but cooking your vegetables is you can use a little smoking wood in your grill. You can get will take a little aluminum foil or get a little tray and put some wet smoking. What's the different kinds of nerd give you a little smoke flavor. Another thing is typically when you put your vegetables in tin foil or aluminum foil, you're not getting any benefit of the smoke or any of that kind of thing because it's encased in the aluminum. So typically again this little fish cooking rack that I had out here that we did the fish on is also designed to take care of vegetables because when they get soft at 10 to fall apart, you can also use an open Iraq to cut cut cooked vegetables. Also, can you plant a sample of long are cherry and pecan black walnuts Hickory Hickory used on our walleyed Pike. That's a good smoking wood for that. Apple is a mild sweetie. Flavor is used good with poultry ashes a good smoking wood. Great fun. Simply. Well, typically you should I soak that would be at least a half an hour is what it says on Commercial bags. We recommend people soak it for a day or two because the wetter it gets longer. It's going to last and least would you go through and you're going to get more smoke out of it because he ideas to make it smaller. So soaked it well and then we do other things strange things will take clove of garlic and smoke that with our wood and then dropped at clove directly into our calls or or if we're to bring the charcoal again, put it in a little pain in the bottom of your grill over on your Lava rock or whatever you've got in the bottom of your gas grill will add a lot of flavor to what you doing. There are all kinds of little tricks minutes before 12 noon, you're listening to a special weekend Fourth of July weekend broadcast to Saturday. Midday on marks and act like in the Twin Cities were outside of the NPR building on the fourth floor patio. I'm joined this morning by Philip Moeller the outdoor cooking store in White Bear Lake. We actually have some room opening up on our lines right now to if you have a question about grilling and barbecuing you can join our conversation by calling one 800-242-2828 if you're listening outside of the metro area, that's the toll free number one 800-242-2828 in the Twin Cities to 276 thousand is a number to call if you have a question for Phil, let's go to Aaron who is on the line from Litchfield. Good morning. I'll check it out and smoking with what kind of wood do you use and how long do you soak it? Okay. Go ahead with the questionnaire about free Porter Ranch steaks were great on a grill. How do you do it from Salt Water for a bit? And then just put them on quickly and boil? How do you do that too bad. I just know that I cook the color done. Doesn't seem like it would take that long to grill a tomato Anaheim peppers. Southern ice and black wheel skins off ethos with your we can meet Okay. Well, thanks for calling you and have a good weekend. Philips can I update everybody as to what's going on on the grill? We still have the five drumstick but they're looking like they're getting pretty close to being done cooking away. What about the barbecue sauce you waiting till the very end at that for the weekend to cook with BBQ sauce and the other gentleman in the restaurant down south alluded to what you're trying to do here is as great a flavor of the meat in the band The basic food that you're cooking and then you're going to enhance it at the last part of this thing was some sort of barbecue sauce now all that's not there are things called rubs down in Texas and in the South use a lot of rub to rub on their meat, which is a highly seasoned product that said here's to the meat and that's cooked in as a flavor then because of Browns on the outside and as you slice typically brisk There's something like that. You're getting a bite of that kind of Madan the outside. But typically I don't believe in putting barbecue sauce all over my food until I have arrived at the finished product will all have to wait then. I used to have one. Steaks and now I don't have it and I can't find one. Are they available anywhere the only Hibachi that I know of that the true Hibachi is a pardon my French but it's called the son of Hibachi and I it's a product that comes from China and cast-iron but it's the it's fairly small compared to the old conventional Hibachi. In fact, if anybody out there know Liz where to find a real Hibachi. I'm interested because we've been trying to locate the product for hundreds of customers. Where did these go? They were so popular everybody had about Hibachi 20 years ago. How could they just disappear? Well, that's a good question. I don't know if whoever was importing them at that time. I gave up for went out of business or whatever. But Hibachis, I have hundreds of customers looking for a real Hibachi and we can't find one anywhere sounds like a garage sale items we have are from Eden Prairie. Good morning. Okay. Well fill, what do you have for hamburgers you laugh and I hope that the hope you have something. Well, I had stuff on the way you can chop up some fine onions again contrary to my own preaching here. You can mix a little barbecue sauce and with your hamburger. Grow up there. There's a lot of really good seasonings around at the at the risk of advertising a product that Lawry's seasoning salt has an excellent one that's available everywhere that works really good on hamburger any kind of beef? That's a lie and onions and I wouldn't get that the body at night. I can't they get real original with a hamburger and go through it again. You get your burger what you look like should have be a half an inch and an ancient when you put it on the grill. How long does it stay before you flip it? And when do you know that you can safely take it off? And well again, it's all a matter of personal preference Market some people like rare hamburgers. In fact many places to go a good restaurant where they serve hamburgers, they'll ask if you want to meet him well done or are so that's kind of all to an individual choice. I would say it takes about on a real good hot girl about 5 to 7 minutes a side dishes that go hamburger and that again depends upon whether you bought real lean or whether you bought the something less than that when you're going to have a lot of grease fire and you're going to have a lot of shrinkage. So if you're buying an expensive hamburger, you want a bigger Patty then then I'll either one. Patio to the cash in engineer Mike Osborne eagerly awaiting the porkchop. I think how do you know when it's all done? Is it done or what's done to me? Well, BBQ outdoor cooking is kind of an inexact science and it's one that you came to do by Instinct unless you've been has about your lips and read and check everything you're going to do just to answer bring up a point that gentleman just raise a few minutes ago. Again, the fundamental difference between BBQ and Grilling is growing is typically done in your backyard and it's done over a real high heat to order all kinds of different methods of charcoal or gas barbecue is done at typically not about 225 degrees Fahrenheit at the max and is typically done over a very long period of time and it's done typically with charcoal or what is really the definition of barbecue and barbecue was conceived basically to cook real cheap inexpensive very poor quality cuts of meat and make them very tender and very flavorful. That's really the idea BBQ. By the bay on the fourth floor patio of the NPR building joining me. It's Phillip Mueller of the outdoor cooking store in White Bear Lake and were talking about barbecue and Grilling today on Saturday. Midday to 276 thousand is the number to call if you have a question or comment and you're listening in the Twin Cities this morning to 276 thousand in the metro area anywhere else. You can hear the broadcast. You can join our conversation our patio party at one 800-242-2828. The pork chop is off the grill. We do have a filet mignon to do is act like saying we were serving Johnsonville Brats. I hear all kinds of interest in the background or Saturday. I think I see so what do you do with a pork chop? Well, I don't know. What do we do with it? We should probably test it to make sure it's there's a hungry crowd standing on the street. You better not do that last one we do. All right, so that pork chops how long it's done all the way through. not the Can I grab a hunk here and try it when I get Brave the knife in the forecast? It's all good. It's not right out. I think a lot of people when they try grilling well pork. They dry it out. They burn chicken. I'm going to have a chance to Goofs take up later to we're going to try that. Next work is is one of them said everybody is afraid of again because of the old-time prohibitions on garbage fed pork and now those kinds of things but you really don't have that problem anymore. and you just need to make sure you get it up to temperature and get it to cook true, but not not right out. Okay. Go back to the phone's Catherine's on the line from Glenwood. Good morning on the FM news station using like a shish kabob method. You can get bamboo skewers at most grocery stores, or you can buy a specialized keyword Up BBQ stores, and I usually just make up a little extra marinade that I was trying to me. You can brush light on the vegetables. Usually I use zucchini or yellow squash tomatoes onions potatoes. If you are Mall up and throw them on the grill and smoke a bowl, and they're great. Okay, just soak the skewers in water or something are definitely tempting us for sure. Have a good day and thanks for calling. Thank you. So the pork chop is done. Now the chicken and it's it's very good for the record the chicken still not done though. We're still cooking the chicken for 50 minutes. Trying to rush you. I just wondered what we pulled it off there for a while to take it off for a while. And because we have a grill here that's about the size of a dime. That's kind of hard to keep all the stuff going at the same time. But then you wouldn't let me bring up my 30 ft long smoker so we couldn't get in the elevator. So what kind of have to deal with what we got next time we'll have a helicopter sounds like a plan. Okay, the chicken after I left now, this is a time if you like barbecue on the outside or brush it lightly with a brush long hair fell cuz we're going to we're trying to wind down here. Let's not try the steak lot of people very interested in barbecuing steak. We have a cut of I think of sirloin there. That's what it says here steak. And what do you recommend as far as a cut of me to buy a few if you're going to grill cuz it really very pretty widely and price for that same size. What are we paying hear a buck 71 for a half a pound of sirloin a349 a pound for that same price or same size. You could easily pay maybe seven bucks if you had a New York strip or something. Family ain't working on a budget. One of the best pieces of meat I've ever found is a 7 bone chuck roast. You can buy a big 7 bowling check if you can buy it fairly inexpensive lie, and you can cut the volume to five or six really nice steaks and you can get them cut fairly thick and that you took them low and slow with Old Bay seasoning on them. They all turn out just as good as a sirloin. Well, it's 349. Okay. Now you just put the steak on the grill. Right now, we're not covering it, LOL. I am going to take this is going to take about the five to seven minutes of side, depending upon again while you like your steak if you want those rare. As we say in my house if it's moving, that's good. But yes, there are people who wanted well then then. You got to leave it on little bit longer about 7 minutes or so, and that Apple's smelling just let the people maybe just tuning in. We're grilling today on the fourth floor patio. The NPR building and Phil Mueller is here with me from the outdoor cooking store in White Bear Lake. We have a apple of Braeburn apple. I think Phil has kind of cord and put brown sugar brown sugar right water in it wrapped in tinfoil and we just kind of stuck it on the grill out of the way. If there's a possible way to get out of the way on this tiny Trail and it's done now and it just smell them outstanding while you can do a couple of things. You can take a little Miracle Whip. I mean Cool Whip, excuse me? Give me a break. Anyway, you can cut this up and serve it serve ice cream Peach you can Grill bananas. Make a little dip for a for grilled bananas. I want to have a taste of that to a loser. Make sure they're hot no song. Not the real Hot Wheels down off the balcony end of the street. I only have dug who is in Wahpeton North Dakota. Go ahead with your question. Thanks for waiting for bread items that you can do on the grill hot cross buns things of that nature. And the other thing was what if you don't have access to a gas grill, what if you're working with say open pit tour charcoal? What's the difference there? Thanks. I'll just listen Okay. Well, we prefer to use a charcoal or wood and I typically your wood fire is going to burn much hotter than charcoal. So it's a question of how far away from the fire. You keep your food and make sure that you're using the hardwood with the first I'm sure you are. The other part of that with your charcoal is as if you build a fire to 19, I don't know what kind of really are using. But let's just for the sake of it say we're going to use a something similar to a Weber kettle you build your fire off to one side of it took a little bit indirect and you can slow that fire down and and not to get it real hot broadcast live from the NPR fourth floor patio is becoming but a memory Phillip Miller. Thanks so much for coming by and sharing your barbecue expertise. We appreciate it. Thanks for being here cooking store in White Bear Lake. If you'd like information about Philip store and mail order business. You can call the outdoor cooking stored for for 46222. They also have a toll free number. That number is one 804-266-5689. Thanks also to Greta Cunningham who produced this morning's broadcast with a lot of help from technical directors, Michael Osborne and Clifford Bentley. Cost of the Jean Joslyn from our technology department who diverted part of the super highway to the patio. Thank you for listening. Have a safe and enjoyable holiday weekend. I marks a tactic. Minnesota Public Radio news is imported in part by the oriental rug company celebrating its 10th anniversary year at 50th and Bryant in Minneapolis with Chris Roberts. You didn't stop by to get your barbecue. Well, I'm coming by soon Mark just a few comments. First of all our thanks for doing the broadcast without your mouth full of food. It would have been rude. Secondly. I was worried about holding up my end of the broadcast cuz I'm salivating so much but so far it's okay and thirdly way to fill up a building with an awesome smell, right? So go eat your food Mark and thank you very much. You're listening to the FM news station. It's a minute before noon. Will Briefly summarize the weather for you state-wise. Mostly sunny skies this afternoon highs from the mid-60s in Duluth Middle 70s Inn in Rochester. Brandon. Marshall, mostly clear skies are expected tonight Lowe's from the mid-forties to low 50s and partly sunny on Sunday eyes from the upper 60s in Duluth to the mid-70s. Marshall in Rochester on Monday's midday, Minnesota senator Paul wellstone on the budget foreign policy politics. Hi Gary. I can invite him to TuneIn and call in with your questions for Senator wellstone begins at 11 on the FM news station kalw FM 91.1 You're listening to Minnesota Public Radio. It's 65 degrees at the FM news station know FM. 91.1 Minneapolis-Saint Paul Twin Cities weather.