Yeah it's radio station has been compensated to air this program. This is a good line food wine and all the good things of life now here's the host of the good life. Guide our. It Abdul welcomed the program while we had a great weekend. Hope you're enjoying the weather today everything's going to be not so the rest of the week there for you know Spartan Monday. Thunderstorm the rain percentage in the 25 to 35% all week. Our mom missed it. I'm home we bluntness and toes in the water and make eco. Hope they don't make me drink bad Q. A welcome to the program it's about who won in fun. And we got some interesting topics today first up we're gonna talk to my guess did you get him an opponent no look at you see we were. We were having it it heated discussion about politics and one. And now we're microscopes and from his name's John Hockenberry a pay about him in a minute. In the second half element to pay about some rarely fun events coming up that you got to get on your calendar. They or TM celebrity and chef cook off is Tuesday may 22. Right after I get back from Mexico and that's a good thing I get the judge. Denise Neil and mine lovely what Beth Bauer and and chose them might be a part of that Terry Mott joins us after that you know she works at Wichita festivals. And we have put together a really fun event it's a VIP wine and food event June 5. It's part of the river festival it's going to be so cool and will will they yell about that. And but let's get right back to the food part of this program have you ever had an upgrade. Really killer. Cut of beef that has been dry age. You ever wondered why Morton or or or some of these big high and steak houses charges sixty bucks for a state. And I tell you over yet on it say eighteen ounces of of prime beef. And then little lose says before dry age. Try aging is cool I have fond memories of this in my dad's restaurant Vienna beech wood line and temperature and humidity controlled aging room. And add beef in there and once you smell that it gets in your brain and you know what Droid beef smells like and and man it's just a wonderful experience we know you can do it at home you blow away. Weigh in to tell us about it and a product you might wanna checked into a dolphins barbecue. Is the doctor of drive's aging from street walker. This guy is so cool he would have an often barbecue event where they use one of his appliances and Miami man it it was a relief fund John welcome very welcome to the good life. I Mandela they make is better if we had some of that beef from the the event it off and barbecue. Freshly cut later in promise. You know we're we're we're really proud of the work and with. Got data all things barbecue steak locker. Well it's been a really. Really get a really good choice of retailer that we that we got into dominance castor great job with the doctor. Way the truth it truly is where Barbara two legends are made the big board storage hour. Let's talk about your Jon how did you get involved in you also represent products from. ELA elevated lifestyle appliances and and and you know. You were nice enough to come here and and represent street lockers well tells me about your background include an idea that a party are. Well appreciate that yep I've been in the group owners treat now for about fifteen years. And you know everything starts with grilling with you know the great piece of meat. And connected with clout Schmidt. And Nadia Bruno from a steak locker. And started here in a product crosses background you as a professional ship for a long time worked in a lot of a great restaurants and Saint Louis. And in Australia and they came up with this concept. To be able to bring dry aging. To the public to allow them. An appliance that will controlled humidity. And control the temperature. To do a perfect drive each day. Also let you know that's where all that started. And it's been not a very good process. It's it's an appliance. That's control. You'll humidity control perfect temperature control and you can actually. We have an app where you can put it on your end to order your iPhone and monitor. Two Wi-Fi connection anywhere in the world orchard temperature humidity as Arctic locker. It's. It's a cool piece of equipment. It's pretty much the dedicated. Outdoor ship cooker guys. Kind of thing I don't envision. These will be in everybody's kitchen although. Let's talk about why maybe it should be. Let's talk about what happens when we dry age be and why it's such a a magical thing. We know. What drying agent. A process. Were under there the correct temperature humidity control you can actually. Reduce them more content in your meet. Which allows it to be able to and 880. A different flavor profile QB. As well at their breaks down muscle tissue to tender right. You know typical writing process is about 28 days. Worry it will ask you know basically take. A piece of choice meat that you picked up actor's picture by picture or want to also clubs and categorize it in play Verizon. Almost to the point of work crime. It and what are process. You know it did take that it takes a you know at least four week process that you can actually go from. Anywhere from four weeks. 365. Days if he wanted to try to trying to piece up that long. And it gives the flavor profile. You know promote a mushroom contents. Mustard mustard tasting part of it all the way into you know the typical blue cheese flavor the longer that it ages. But the key behind this is the enzymes that break it down. And allows me to just to get more tenderness. And a different aspect of the flavor profile. Site. With state locker that we've got an open barbecue. We actually have a UV light on the inside. And what that you do your life will actually allow you to do is a major cross major product. Without worrying about any kind of mold. Well bacteria. Developing on that you know that typically develops. Once someone's is aging product without these cot with the without these type of controls. So the stake locker you know allowed you to do it professionally. And say wait. To give yourself that best product out there that your vote for. You know it's it's such an interesting thing and you don't use that as dry as the media but the meets. It reduces the moisture and we have pretty big shrinkage and that's why often times that those fancy steak house visual C you know. Eighteen ounces. Prior to Droid you know and so did appeasement but the meat is tender and moist and and flavorful and it's like. You know if for use depends here and a select stake from your local grocery store. And then you have a well prepared to try page choice or better pizza made the difference is pretty phenomenal. Talk about the difference. We published a starter but that is the difference between web aging and dried. Turk. Oh wait date where Beijing as a prop is a process to where. Everybody's familiar like with your primal cuts you know that you might going to want your local wholesale clubs. And by. Scripting wind or revival and that's been crop crop backed. And it's actually aging inside and excuses. And you know typically that kind of meat may be two weeks three weeks it's been process. And eight definitely the time and side of its own juices. What dry agent it actually. You take it out of that crime crop back. Anyplace it and the stake walker and the stake locker. As air movement all throughout. And that and the temperature control ranging from 3437. Degrees. With the humidity level. With between 74. And 78 degrees. And their constant temperature what are. Or actually law. And start the process around the outside of the meat and give it a nice shell. You know we call a travel leather texture. That start the aging process. And holes some of the more texture out of that meet. And been in basically you start to break him down it's you know it's is it a deacon decomposition process. Now spoiled. And then the cost an airport mistake soccer is just Victor cries and now and that's what starts drying process it's a little bit different. You know. With the weather agent you know steak which is typically what you never want grocery store that. Probably most the people purchase. Actually put that stay on your grill is it's actually doing a little bit of steaming process lie navigate content Yorker. You know that he kept in encapsulated inside and stay with the writing process we've old. You know the better part of that worker out. And win you know everybody's heard about you know at your meat derived we want you to that restaurant quality this year well that's what point some of that. Point some that we're currently don't Wear it when you cried when he cooked dried steak on the grill. It'll actually do you view a really good restaurant quality here right out of the gate. The board at the bit to the other day and opened barbecue up they let us a quick break jump would come back I want to talk a little bit about. Home use and how anybody can do this dip. They are lucky enough to have one of the home series packages. From state offered it to they a revolutionary. Way to dry age me. And it's available all the barbecue right back. Little more food one program got a great one of the week don't go away.
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