Grown Ass Dads Episode 11: The Backyard Playbook — Pork Steaks, Pizza Ovens & Dad-Tech Debates

Welcome to the backyard command center. The Grown Ass Dads get delightfully serious about unserious things: who really runs the yard, how to set up your grill “zones,” and the eternal St. Louis pork steak showdown. From Big-Lots seasonal pools vs. backyard driving-range nets to pellet smokers, Blackstones, Webers, and gas grills—all the dad gear gets its moment. And yes, we go deep on pizza-oven inserts, cornmeal vs. flour on the peel, and whether steak weights are genius or juice-squeezers. It’s funny, borderline competitive, and very, very delicious. 

We hit the good stuff:

Pork steak three ways: hot-and-fast, smoke-then-sear, and the low-temp saucy oven finish—plus St. Louis pride and friendly trash-talk. 

Grill lineups that work: pellet smoker + Weber kettle + gas + Blackstone, and when each shines for family cooks. 

Pizza night at home: temp gun, fire bricks, dough tips, and why a little cornmeal saves your sanity. 

Steak-weight & oil debates: olive vs. avocado vs. veg oil, binder basics, rest times, and getting that even sear. 

Backyard safety & laughs: golf-net oops, wooden-pole hazards, and the case for dad-proofing the entertainment zone. 

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Drop a comment below 👇 and let us know: What’s the hardest part of being a dad? What topics do you want us to cover in future episodes?

👉 Drop your pork steak method in the comments and settle the argument once and for all.

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Transcript

0:00

Welcome to the Grown Ass Dads podcast. Boop boop boop boop boop boop boop. Beautiful sound. Yeah, you know what that means. I know what it means. You are watching and listening to the Grown Ass Dads podcast. The microphone, their bones. I'm watching it. I love you anyway. I'm Adam bodhran. Jay calls me by Hillsong. Jason byrne. Same three. Just the same three guys. Same three guys every week. But, you know, we'd like to change it up every now and again. Yeah. We're going to do something a little different. We're going to get real serious this episode. Oh, boy. And we're going to talk about. Oh, yes, please sit down, grab a beverage. Maybe some tissues because we're going to talk about the realm of our backyards and how we run those backyards. Well-oiled machines. So everything from the grill section to the lawn section to the fire pit section in. If any of us have a driving net and range. And Matt in our backyard is there, there's no pools in this area. But I think a pool would count in this scenario. Have a pool? I have a pool. Outdoor. You have a pool? It's an above. It's a there's a there's not an above. There's an a, a vessel of water that seasonally shows up at lunch. All right, all right. Seasonally. So it's up in my yard. Was it purchased a Tractor Supply? It was purchased at Big Lots. Thank you very much. All right. Well, that. Yeah. All right, big lots. But I will say it beats the living hell out of my pool. And probably your pool. That's right. I can't imagine that it does, because I don't have a pool. But I also don't have to clean a pool or tub or above or whatever that is. You have to take it, take it down and put it up every year. Absolutely not. Well, then I guess yours is better. That's right. That's the best. That, And I feel like you're making fun of me for having a driving range in my backyard. Well, I want one, okay? And instead, I have a Big Lots pool. Okay, so I am. You're right. I was making fun of you. How dare you have a driving range when I have a Big Lots pool in my yard? Maybe like the next summer, we can swap. Like, I'll give you all the gear that I have for my driving. And I will give you the pool. The vessel of water, if you will. Yes. We'll see which is better. Yes, sir. Can we not be as aggressive with driving range? Yeah. You have, a driving area. You have a, you have a mat that hits into a net unless you flush one, then it hits a wooden pole and you got to watch this again. I'm back. And I've. I've taken measures because I own my backyard, and I want to ensure the safety of my guests. We do have a net and we did put a wooden pole in a really terrible place. Yeah. Dead center of the net. But as long as you put enough tension on the net the ball will be fire. Right. I'm more worried about a rogue wedge making it up over the top of the. Why did you put a wooden pole directly behind that? You're kidding. Driver, I do, I, I put a an arm that comes off of the pole. Okay. That was intended to keep the net far enough off. Okay, well, as you're striking the net, sometimes that net can kind of make its way a little bit closer. Sometimes when ball speed and club speed meet. Yeah, I'm, I'm. Yeah. Showing off that new ink. I don't know how that takes so. No let's break let's break it down into a few spots okay. Let's start with the grill section okay I have one. You have a grill. That's a lie. You have grills. That's fair. So let let's just start. Who here has a smoker of some kind okay. I think all of us. Okay. Yes. Old school Weber I do not know. No. What's your charcoal set up? Zero zero. Trouble out of town? No, I have zero charcoal in my backyard. Ladies and gentlemen, that's our show for tonight. Yeah, we're going to. You just pipe down over there. Will the grown ups. No charcoal set up? I have no charcoal set up. Actually, at one point in time, I did have a gas grill. I don't even have a gas grill anymore. So is it just black stone smoker? Black stone smoker? Okay, you, I got all of it. Because you never know what you're going to need. You never know what you're going to need. So I have, I have, smoke. I have a wood pellet smoker. Of course I have an old school Weber. Okay, I have your standard gas grill. I have a black stone, and I have some accessories for each of them. Depending on what needs to be done. And, I have them all lined up in a row that I can maneuver them pretty little maids all in a row. That's very much the case. All right, let let's hold off on the accessories, because that's going to be an important piece of this conversation. Okay. There's there's one. So to our viewers, I'm guessing that a vast majority of you are in the Saint Louis or at least the Midwest area. You're probably from all over the country and probably the world. Let's be honest. For sure. We we are for sure. I've seen multiple from Germany, so we are somewhere worldwide. I have a very important question about two things. First, how are you cooking a pork steak? That's my first question. Oh, and I'm going to go last because mine's the right way okay. I mean, should we actually probably define for the audience what a pork steak is? Yes. Go ahead. Okay. So, those of you who are in the Saint Louis area, you probably already know this, but, we we are very fond of our pork steaks here in the Saint Louis Midwest region. And really, all it is is a steak, sliced pork. But, yeah, I think is the support. But even into anywhere from three quarters of an inch to an inch and it's delicious. Yeah. You probably you probably slice them thinner than that. No, it well it depends. It depends on where you're getting it from and what's going on. But I I'll tell you what. I'm going to let Jason go, and then I'm going to go, and then you're going to go. And at the end of those three items, I'm willing to bet you$1 gentleman's bet that you tell me my way was the right way. Okay. Let's go. J how do you cook a pork steak? You you just said that he is going to say that your way is the right way, even though he kicked this segment off by saying, I'll go last because my way is the right way. That's right. That's what I'm saying. Easiest dollar I've ever made. Okay, I don't know how this is going to work out, but okay. Unless his is also my way. All right. So which I guess I'll be kind of interesting dynamic. Right. So I have two ways. I will do them hot and fast on the Blackstone, depending upon what the time requirements are, so on and so forth. I seasoned everything the same way, whether I'm smoking it or I'm cooking it hot and fast. Rub it, rub it a pork sake or salt and pepper. I do a rub, okay? I definitely do a rub. Okay. I don't do any kind of marinade or anything like that. If I'm doing it hot and fast, I will soak a pork steak in like cherry, cherry, Coke, or, Diet Cherry Coke or, cherry doctor Pepper. Actually, I will actually soak it in there for an hour or two before I smoke it. And then it smokes for, God knows, about 4 or 5 hours, whatever. It's about six hours, depending on what temperature I'm running at. I like the hot and fast approach because I'm just not very patient. However, I will say for overall quality and enjoyment of said pork steak, smoking the pork steak is by far the way to go. I just don't always have the time to do it, but but but I am using a rub every time. Whether I'm soaking it first or not. Respect. There's there's my there's my boring answer. Since you guys are obviously the ones who know the right way to do know, I would eat both of your pork steaks. Well. Thank you. Let's listen to this guy. I wouldn't throw it on the ground. Thanks. I would never, I would never I would never disrespect your backyard. If you're going to invite me over for dinner, and I'll, I'll eat whatever. Whatever you cook me, the correct way to do this item is a thick cut pork steak. Okay, so ideally, I'm. I'm partial to the Kendricks meat market. I feel like they have a terrific meat selection. I'm never disappointed. You get your thick cut pork steak, you let it sit out for an hour or two. Has to take the chill off of it. Room temperature for sure. I agree. I rub it with a basically a standard yellow mustard. I then take black pepper, brown sugar, and a roast rub that is called hogs and heat cover it. It goes into the smoker for one hour depending. I may leave it for an hour and a half depending on how much time I have and how, in a rush I am after it comes off of the smoker, it then gets a little douse of butter. It gets hit with just a touch of brown sugar and black pepper, and then it gets seared on the gas grill for about a minute and a half, two minutes on each side to create a little bit of a crust on it. Comes off, sits for 30 minutes under a tent, and then, gets chopped up into the most delicious thing you put in your mouth. Okay, so I'm not going to fault the methodology because I agree with the methodology. I like the the the smoke followed by the reverse sear. I'm not a hogs and heat fan, so perhaps the the actual rub used should not be part of the criteria because the that we can call it your favorite rub. There you go. Because the hogs and heat to me has just had too much of a chili flavor to it. But sure, Mr. Bundoran. Well, that sounds disgusting. I want to throw up in my mouth. That sounds good. If you can put a dollar, it's not the best. It's not the right way, though. It's okay. You can say you're wrong. It's not the right way. Okay. There's only one way to cook a pork steak. If you say S&P is what? It's for me, I'm going to have to punch you in the head. I'm not sure what that means. Okay. There's a bunch of old school gorillas, salt boomers that will say the only thing this season. Oh, let's not get crazy. Okay, the only rub to use on a pork sake is Dino's. Never heard of it. That surprised you a little nuts press a little, a little, little. Dad hacks secret little dinos. Rub on their little sweet and smoky rub on the, on the pork steak. I throw it on an open charcoal flame, preferably really hot, but a low flame. So the flame is low. It's not. It's not built up, but it's hot. So you're looking for a little chemical flavor to start us off charcoal. I'm familiar. How is the charcoal lit? Like, how did you start it? A chimney. Okay. Yeah. What do you think I'm going to use Boy Scout, you scrap. I'm. I am helping you. I am helping you fight the argument coming from this one over here. He doesn't even understand the lighter fluid, necessarily. Look, he's putting it on gas, and he doesn't know. Sure. Yeah. Go ahead. You're putting it on an open charcoal flame that was lit by last week's South County Digest service. Right? Oh, 1%. Yeah, yeah. 2.5 minutes per side until it gets a nice let's call it a golden red crisp to it. Okay. They're getting stacked in a silver pin. Yep. With Blue Hogs championship sauce on top of it. That would be blues hog. Sorry Blues hog championships. While we're all being chippy here, I'm going to chime in at every chance I've already lost. Stop. You've already lost the oven on 200. Stick it in there for as long as it takes your guess to show up. You do your beans, you do your slaw, you do all the other shit while that shit just sits in there and just boils and then when your friends come over and they take you, take it out of the oven. And they try to get your little tongs and they camp. They need three tongs because they're falling apart, fall off the bone and it melts in their mouth. And like who made this pork steak. Jesus. No it was me at a hundred. Oh sorry. Jesus. Those joke. That's the only way to see I could cook a pork. So. So I guess the lesson that people that are non Saint Louis can take away from this right now, though, is Holy shit, are we passionate about our pork set? Yeah, I can't even begin to what you want morsels describe my love shots fired of hatred for your situation. What? I mean, I bet if you had my pork steak, you would go. What? I've been putting, I've been putting on the char. All the grass grill. No. Dino's open flame oven. I'm not even. I'm not even going to give you any problems for any of the way that you started the situation. If you have to pour a gallon jug of barbecue sauce on a gallon and just a little bit, baby, you put it in the oven under foil until you said anything about foil, when ever. As it boils to the consistency of tapioca, low and slow, baby. Two hundo hard pass. I'd like to have. I'd like to have my meat have a little bite to it. I like to chew it. I don't need to drink it through a straw like this. No, no, you're wrong, you're wrong. And all the people that are out there listening right now, you are well aware. Please comment right now and let Mr. Blunder know that he owes me $1 and it's not even remotely close. I like I like this idea. I'm not. I don't want to cause friction between my my wonderful friends and co-host here, but I do think that comments on this particular video about. Have you ever heard of a pork steak? A b what do you think about pork steaks and see how do you cook your pork steak? Because you owe me. Listen, I, I've been taught how to cook a pork steak by many people. My homie Bobby, we've talked about Bobby on the show. My homie Bobby taught me how to cook a pork steak. And I will never cook it a different way, ever. Now, I guess there's only one way to cook it. To come, to cut, to come. In your defense, I disagree. Well, I disagree. There's only one way, because I think all of our pork steaks right now I could eat, I don't, I don't, I would, I would eat all of them but I enjoy I'll come to Adams defense really quickly. I spit yours on the floor and I'll and I'll just say that he cooked pork steaks for an entire fishing tournament using his methodology. And I still hear about these pork steaks for five years. Let me let me set the stage because it's worth setting the stage for. All right? I've never I've never gone to this fishing tournament. I'm a new guy. Just a guy. Jonathan moccasins. Only one man. Only one man. So I show up to the fishing tournament without a partner, which is probably relevant. I'm asked to cook. I didn't know I was going to have to cook. I was asked to cook, and I said, I show me the set up. There's a grill the size of Massachusetts outside of this, this hall, and there's three ovens inside. And I was like, what do you have to cook that? Like pork steaks? I was like, oh yes, I got you. Like, I'll make something up. I'll handle it. Yeah. Do you have a blender? I'd like to blend this up into a nice puree. Right. So I cook these pork steaks my way. Oh there's let's call it 80 to 90 fishermen in a room after fishing. Fishing all day. Yeah. Really working themselves, working hard. It's it's hard. It's. Hold on. There's awards, there's raffles. There's all these things someone stands up to say a prayer before dinner. Mind you, everybody's eating already. Before prayer. They said. Can we just say something about these pork steaks? Standing ovation. 80 men. They were. Their backs were hurt. Arms. They stood in applause for my pork steaks. I believe that, I believe it, and I'm telling you that I believe it because those guys are 60 and older and they can't fucking chew food anymore. They're like, God bless it. This is awesome enough to work my eyes. I don't have to work my mouth. And I've been fishing all day. I'm starving. I would eat rocks in a blender right now. If you could get it smooth enough, I could chew it. Well, they had it. So you you, I appreciate it. I'm sure the taste is great in because Blues Hog is delicious. It is delicious. It's just the barbecue sauce. You're out of your. It's just the barbecue sauce. You're also probably a guy that has a medium well steak covered and one that is big. Say you need the flavor because A1 is delicious. I need it mooing. All right, you're out of your mind. I'm just saying you can't. You can't I gotta move. We gotta move on because you're good. All right? I'm going to make a pork sack right now. That's fine. We can do it. I let's talk about the accessories. The accessories of our. Great. Well, the accessories of our grills I have. I only have a couple. I don't have a lot. All right. Go. So for the smoker, I have an amazing Smokin brothers, smoker. It. But it's it's like the the fifth member of our family, and, I don't know, disrespect to Winnie the dog. She's the sixth member. The smoking brother. Smoker is our fifth member. I use this thing religiously, and, my wife bought a, pizza oven insert. Yeah. Have you seen these? Yeah, bro. So here's the deal. There's one small issue. The Smoking Brothers. The body of the smoker is not, like, the same size as you, but. Yeah. Yeah, like the standard. Whatever. So she bought me, what are the bricks that, like, fire bricks, fire blocks or whatever to stack in there? Because you have to remove the the guard because that flame has to hit the bottom of the pizza stone. So she bought me a couple of those fire blocks, and you set the pizza oven on top of it. I mean, it's fucking amazing. Now, here's the problem. I don't know how to do it yet. Very well, I do it. But my first pizza is always a calzone because I just. It gets all fucked up. Sure. Yeah. And then I pull it out and like, hey buddy, what am I, calzone? My, my record broken accessory was going to be the exact same thing, dude. So good. All three of us have a smoker. Brothers, smokers. Oh, because because they are awesome. They're so great. But I also for Christmas last year my parents got me the pizza oven and it is a learning curve for sure. You need, a temp gun, need a temp for sure. You need a pizza peel. You need all that. You need all the stuff. Cornmeal. It it literally is like a five minute process though. Once once you've got it in there and you're kind of spinning around. Yeah, but the biggest issue that I have had is figuring out the right ratio of, because I was actually just using flour, I didn't use cornmeal. So maybe that's one of my problems, but it's more like torched and got black. Yeah, yeah. You got to use cornmeal on your peel. You throw it, you throw it on the peel. And you throw it on your surface a little bit. Yeah. My brother in law, Ed, is a fucking wizard with his. He's got a pizza ono thing, which is a propane base pizza oven. You're kind of a cop out. Sorry, Ed, you got it. I mean, so good. Come on. So good. But they are legit, dude. And, how fun is it to have a pizza night? Like. Hey, great. Let me ask you this. Do you buy pizza dough or do you make your pizza dough? We make our pizza dough. My wife found a recipe online. We make the dough by, everything's done by scratch. Yeah. One thing that I will say is awesome that we haven't done yet. Another shout out to a friend of mine who watches a show. We talked about them a couple shows ago. He and his family, they just do theirs in the oven. But he has an actual menu of. I think it's either 10 or 12 different pizzas, all named for members of the family because. Oh, that's cute. I'm also normally whenever you're whenever they're having people over their house, they're having a pizza night. Everybody votes. And he makes four of the ten pizzas based upon what people want the most. So, so good. So, let's let's hear your, I feel like there's some animosity here, and I don't know what. You're upset. I'm just. I'm just disappointed with your level of wrongness. I, you know, I, I don't have a, I do not have a pizza oven accessory. I would love that. I'm talking about in in this world, like, steak weights and bacon weights and and stuff. Yeah. The collection. Let me ask you about the steak weights. Okay. Okay. So I'm super interested in them. However, I've heard that it it it it pushes the weight, pushes juices out. When you want to keep it and like it pushes out essentially what a sear does, which is locks juices in. Here's what I can tell you. Have you ever been to the Outback Steakhouse? I have, and the again, it's a fine, it's fine, it's fine. Every probably better than most. To be totally honest, every single steak at Outback Steakhouse has all steak they put on. What I'm telling you is the key to this situation is we're not talking about, like, pushing down a smashed. We're not. No, no, no, it's it's literally from what I understand, it's to allow for a consistent sear so that when you turn it the you're not you don't have any hot spots or any, any cold spots. So you don't have your, your edges turning up on. Right. This is correct. My pro tip on this is you take that steak weight and you put it on the black stone itself with. So you put your oil down that you're going to put, you know, just an olive oil or whatever you're going to. I was gonna ask you what's what's your oil of choice? So I'm, I'm an olive oil. I'm an olive oil guy. Okay? I love the, the version, the extra virgin olive J whatever the hell's in my pantry. Okay. I'm going to, avocado oil, fam. I'm. I'm fucked. Okay. I'm pretty sure mine is just vegetable oil. Okay. But if you you get the oil on the on the black stone, hot, smooth it in a in a thin, not drudge. Right. Put the steak weight on that oil and let the steak weights sit on that for a minute before you throw your steak down on their steak down steak weight on top fit with basically that's already at 300 degrees on that surface. And what you're ultimately going to do is you're speeding up your cook time a little bit, but then also it's not, just like sticking to the meat, because what happens is if you if you just put a cold steak weight on there, the binding agent or whatever you have with your seasoning on the steak just ends up sticking to your steak weight. So so move there. We've we've opened we've opened the door to a question. Oh, boy. And how you answer this question is going to dictate whether or not there's an additional episode after this one. All right. Red meat steak I call it, a strip. Call it a ribeye, T-Bone, porterhouse, whatever you want. Okay. Are you what are you putting on that? Prior to it being touched by heat. So, I have a I have a couple of different ways depending on what my palate is for the evening. Okay, but you have to have some sort of a binder, whatever you're going to use. And on occasion, it will be, just a light, like spray of olive oil. Elmer's glue. On a on another evening. It might be like a butter bath. Okay. So far, so far, there's more episodes to come. Either of those than what it's going to get is some sea salt and crack and some, like, actual crack peppercorns. And then I personally am a huge fan, of a product that is called Joe the Butcher. Steak and roast rub. Okay. And it's got a number of different things in it. And basically we'll, we'll basically sprinkle that, rub that down, it will sit again and rest and get to room temperature before it lands on the grill. Guys. Please rest your meat. Get it. Room temperature. For the love of Peter, don't pull it out of a freezer and stick it on a, black stone. Don't pull it out of the fridge and stick it on a fire. Let that shit rest. Let it get room temp, pull it, pull it out at noon and grill it at five for whatever you got. Sorry. Rest. Disclaimer you got to let it rest after it's over. We don't take it off the grill and slap it on a plate and start cutting it up. Nope. That's the other thing. Got a lot. I don't understand how people don't do that. Reabsorb. Reabsorb the juice. Okay, I'm gonna assume that that rub is probably heavily garlic based. Maybe, maybe a little bit of Italian rosemary type situation. Something like that. Sure. Because you can't put too much bullshit on a on red meat steak. You can't. I'm a I'm a I'll put, garlic salt or garlic powder mixed with my, I use Celtic sea salt. We don't buy iodized salt anymore. There's not. Yeah. You will not find iodized salt in my house. Me neither. You will not find pink Himalayan salt in my house. We use Celtic Sea salt from the Celtic Sea. And then either cracked black pepper. I'm really starting to fall in love with white pepper. Okay, a little bit different taste. Yeah, but. But very pleasant. The one thing I have not done well, I've tried it once is to based in rosemary and garlic butter. I just can't, I can't figure I don't know if my hands are stupid. Basting is tough. It's tough man. Yeah. Because I've tried it and it's like, I feel like I'm just burning one half of the steak. Yeah. And I don't know how to do it. Well, and it's just experience, I guess. I'm not doing it enough. I'll eat your red meat, I won't, I will spit on your pork steak. Yeah, but I'll eat red meat. I may not I may not have the winning solution for pork steaks, even though you both think that you each do. I will say that my approach to a ribeye is a proven methodology. Is that your cut of choice? Ribeye? For sure. Okay. A bone in ribeye preferably. Okay. Thick cut. I, I had a lot of, great opportunities to hang with the Smoke and Brothers crew and go to different cooking competitions and so on and so forth. And, one gentleman named Marty Put won a 13 single steak competitions and one year, 13 steak competitions nationally. And while I'm not going to reveal everything that he does on his steak, what the fuck? He wouldn't even tell me all of it. However, three things that he does consistently okay SPG okay, a nice salt, pepper, garlic rub. Yep. You can use darn near any of them, but he used one by a company called Meat Whiskey. Okay, okay, they have an awesome SPG followed by his rub. He has Marty twisted Steel. Hold on. Is this all pre heat? This is. This is all preheat okay. So you you're taking your ribeye out. You're letting it to room temperature with seasoned both sides and let it rest okay SPG light dusting of SPG. Decent amount of the twisted steel. And then lastly a light dusting of Johnny Joseph steak rub. So it's layers of flavor okay bear with me the dude 113 I get it Dan that's too much chicken. You don't. I'm not putting an inch of this because if you cook a bullshit steak, none of that shit matters. Yes or no, that's fact. Jack, I just wanted to taste good. I don't really care how I got there. Yeah, well, I know, but what I'm saying is, if it's overcooked, you could put all the Johnny's space dust. All you want is space dust. I want to we need our own, grown ass dad. Space dust, I mean, I here's what we need. Clearly, the guy knows what the fuck he's doing because he's won a bunch of stuff. But when you have three, how does it cook it? I hate that I'm going to do this. How does he cook it? We see what he put on there. What does he do that, that's the part that I'm not super familiar with. However, I do know that he uses it quite often. He was using a PCP grill, so that's a charcoal. However, he did start using a smoking brother's Inferno Grill, which is a modified version of their pellet smoker that heats up to super high temp real quick. And he started he actually helped contribute to the development in the design of that particular grill. So there also was some times that I saw him using some beef bouillon, okay, during the cooking process to also to base with he would he would literally take a mop and sprinkle it on on the ribeye as it cooked and used egg whites use steak, which is a funny thing, is a lot of those competition guys, I never realized this thing was even a thing, but they are obviously cooking them on grates and they're getting their lines perfect with the sure, the crosshatch look and everything. They have pens, they have edible dark black pens that they will use to fill in spots of no way off the char marks. That didn't look right. What is it? This is just like a charcoal, ink. I have no idea what it is. I know it comes out. Look at lazy motherfuckers. All right, so we. We've dabbled in pork, we've dabbled in beef. Let's talk chicken. I'm going to. I'm going to give. And it doesn't have to be any specific type of chicken. I'm going to give the easy fam friendly chicken recipe because in our house, trashed wings are everything okay. And I'm going to be real lazy about it. We're going to go air fryer. Okay. All right. Because I'll smoke a wing all day long. Sure. But when we're getting ready to go to a party or we're getting ready to have people over to watch your New York Jets, why? It's okay. Just let it happen. Watch the Jets. I want to watch the Jets every day. Why all day? They just lose all the time now. They don't. They win my heart every day. All right. I'm sorry. Thank you. So we'll put 2 pounds of party wings flat and drums. Although drums are trash, everybody should want flats. We'll put 2 pounds in the air fryer for 16 minutes and let them run. Let them run. Light. Light seasoning like a light dusting of, I use, my camera. I think I use dinos for that. I'm a big fan of dinos, and they have a they've a poultry seasoning. That's fantastic. Okay. It's like a it's like a, it's a, I think it's like a garlic and rosemary situation. Pull them out, toss them in the sauce of your choice. For me, it's a mixture. I'll do two different, two different kinds. I'll do a Carolina, or I'll do like a traditional buffalo. Like a hot mustard. Like, almost like a cyborg style. But from scratch. I'm not torn out of a bottle. I mean, let's be real. Thrown back in there for eight minutes. After you toss them, let them crisp up real good. Pull them out, and eat them. And they're fantastic. It's the easiest thing in the world to do. For a party. All right? You would eat my wings. I would eat your wings. Would you eat my pork? Say no, you motherfucker! Spit it on the floor. Not even on your hardwood. It's been there. Thank you, thank you. So what I can give you in this, world that I think you would really enjoy. It's super, super easy. And you can do it. You can smoke this. You can do it on charcoal. You can do it on whatever you want. One of the things that you're going to figure out, you're doing, let's just say you're doing chicken breast, okay. When you're doing chicken breast for the family and standard easy chicken breast meal, here is the move that people don't realize. Do you have a meat hammer? And I'm not talking about your right hand. Maybe I do, and I agree with you. If you're going to get some chicken breast, you're going to get some chicken breast, you're going to trim any of the excess fat that's off of them. You're going to put them on a cutting board. You're going to cover that with Saran wrap, and you're going to get your meat hammer, and you're going to basically beat the chicken breast into equal thickness. Okay. What the other thing that is happening is going to help your chicken breast all cook evenly, but it's also breaking down the tendons and breaking down the meat and makes it significantly more tender. So a few pounds on each chicken breast. Take those chicken breast, roll them in olive oil. Sprinkle them with Italian breadcrumbs. Okay. You get there's a blue can. Sprinkle them with Italian bread. It zips. Is it Progresso. It might be progressive because we buy the same shit and it. You can't use anything else. It's fucking amazing. You throw that you throw them on. Whether it's a gas grill, you put them on the do you put them on the smoker, you put them on charcoal. You're going to be about six to 6 to 7 minutes per side, because it's typically going to take you around 12 to 14 minutes to cook, chicken breast through. Take that chicken breast off again, put it on a plate on it. Cover it, let it sit for about ten minutes. Chop it up. Serve it easy. Best chicken that your family? It sounds like some good chicken. It's freaking awesome. I'm a side guy. We do with everything. Yeah, I love so we buy like the party packs, right of of thighs. Although I've, I've kind of fallen into buying a spatchcock chicken. Sure. Lately and just smoking the shit out of it and just. Oh, God, it's so good. What's your chicken? What's your go to chicken? So we've done a couple different things. Anytime that we've got, it's almost always that. We've always got breasts around the house, so I've got that as an option if necessary. But for the sex of the different, I prefer a thigh. So, a couple different things. I have also used a tenderizing hammer on, on thighs a little bit to kind of flatten them out a little bit. We've actually filled them with cheese and rolled them back up and cooked them that way. We, we tend to use panko as opposed to breadcrumbs. The same concept. But we use panko, which is a great way to do it. But also we've done it where we've taken those, taking those thighs, we've rolled them out, we've pounded them down a little bit and then we're cutting them into smaller bites. Okay. So actually chopping the thighs up, putting them on to the Blackstone grill combined with, some frozen, frozen potato hash browns, some already pre slightly cooked bacon and mixing it all up together and almost kind of like a skillet. And then once it's kind of gotten to the point where it's all cooked through, we just just smother in cheese, go inside, eat it and then have a heart attack. All right, all right, two more quick things and then we're going to wrap up. Yeah. This is, this is a very simple question, and it's whether or not we're going to be friends after this. This is I mean, this this is like the third time we've had lunch and so far we've made it. Okay. But this is a big $1. And don't Welch, you know, you're wrong. I'm going to make those fucking pork sex. Very fucking tapioca pork steaks. Okay? Do you? I'm not going to ask the second half of the question. Does anyone put their bacon in the oven? Not since I got my Blackstone. I do not, I don't, that's all. Thank you. Don't do that. Ever. Don't ever do that before I had it's insane. Before I had my Blackstone I did. Why on foil. Put it in a fucking skillet. It you heathen. It's easy as fuck. No it's not. It's flimsy and bullshit and full of. It's terrible. No, you're 100. Fry your bacon like a man. Now you're 100 like the Neanderthal. Is your second question. Okay? You're wrong again. Thank you. Oh, for. To thank you. All right, second question is our last question is what is something that you've been cooking a lot of recently that you really are enjoying? And and it can be a party thing. It can be, we're having friends over. It can be a quick, dinner thing. So I got a great one. And I think everybody should do it. It's so awesome. Okay, so I go to Costco, they have them at Sam's, and I buy they have a 7 or 8 pack of really thin cut rib eyes. So they're they're not they're they're they're thicker than breakfast. Ribeyes like what you would get out of like a breakfast steak, but they're not quite ribeye thickness. Okay. Salt and pepper I put them on the smoker for 45 minutes. Not a minute more at like 250. Very, very light, 45 minutes, 250. Put them on the smoker. I pull them off. I reverse serum for less than a minute per side, probably 45 seconds per side. Bam bam, pull them off, tint them, rest them, and I make a horseradish cream of sauce. And I make it in like a little, like a little, ramekin. Maybe a maybe bigger than a ramekin. Like a little bowl. And I slice them into little bite sized strips, and I, I butterfly them around a plate like it's tortillas. And I set the crema sauce in the middle, and we put them on a, on a table, and people walk by and grab a little bite of ribeye, dip it in the crema sauce, and it's fucking heaven. They are so good. There are so easy. I make them all the not all the time, but I've made them many times. Do yourself a favor. Do the exact same thing that you just talked about and cut them into. We'll call them a half dollar dollar coin size. Grab pretzel buns, toast the pretzel buns. Little slider action. Toast the pretzel bun. Put cut. Cut the pretzel button. Half butter on both sides. Throw it on the the, throw it on the Blackstone for a minute and then take those rib eyes. Put them on there. Throw your horseradish cream on that. Make yourself a little slider on it. It is like a little mistake. Sandy lights out. All right, I'll give that a shot. Here's what I've been doing. We've been doing lately that is, really been the the boys and everybody's been challenged about. Have you ever had a crunchwrap Supreme? Of course I have. All right. With no tomato. Okay, so in that same fashion we do taco night boys love tacos. We do taco night. And what we end up doing is I make all the taco stuff that we have, and then we grab giant tortillas and the, corn tortilla circle that goes in the middle of it, and the boys get tostada. A tostada. The boys, well, the boys get to then pick what goes into their crunchwrap, and then we serum on the Blackstone. Oh, and you make your own homemade crunchwrap, and you can have whatever you want in it. And then you take a pizza slicer, and you cut it into triangles like a pizza. And you have your own personal. Okay. And pizza. Crunchwrap. And so both my boys, sir, varying palates. And I have a different one as well. And so, you know, I'm putting everything under the sun and I've got avocado and I've got sour cream, and I've got melted cheese, I've got shredded cheese. I've got everything that I could ever want into that. And throw it out there. We sear it, heats it up, chop it into four triangles, pick it up with your hand, eat it like a piece of pizza, and, it is lights out. Yeah, mine's not nearly as diverse as that, but we've we've been experimenting a lot with different varieties of Smashburger. Oh. So of course you can make a Smashburger a million different ways. Okay. But I will say the other night, I got a little wild and crazy. We had $8 Delmonico, ribeyes for sale at the store, and I was like, I can do something with that. So we, we actually, we pre cooked up some bacon, had, fantastic ground. Ground Chuck I believe it was, it was just awesome. We actually so we put the bacon in with that and I took the, ribeye onto a mandoline slicer, sliced it super super duper thin and then across across one when it went against the grain with, with a real sharp knife and got it really finely ground, mashed it in with all the, the all the, the chuck and the the bacon. Plus we tossed in a bunch of cheese before we put it on the grill, smashed it all together, and I think I had four of them just because it was bro. Dude, I can't. That sounds so amazing. Proud. I am of you and where you've come from and how your kitchen skills have evolved. Because it wasn't chicken fingers. Well, it wasn't chicken fingers. And I and I and I know who taught you how to cook, and I know who cooked you some of your first meals. And I'm super proud of you. You did a really nice. Yes. You got a really nice thing going from a guy that five nights a week, eight chicken fingers and fries. I still, I still really enjoy me some good chicken. Yeah, I like chicken fingers. Just just throwing them out. You do? Oh, man. Okay. So this was fun. We, you know, we've had some heavy episodes in the past. But this was kind of one that we just wanted to do and and have a little bit of fun and chat about, you know, kind of owning your domain around the grill. As always, if you're enjoying this, please subscribe to the channel. Please leave a comment, let us know what you think. Let us know what, how you like to grill or if you have any recipes that that you dig on. This is why we did this. We did this for the heavy shit. For the fun shit. For for me. Just sharing the best pork steak you'll ever have. And, and all of those things. I pledge that by the time this episode is edited and ready and out live, we will have a grown ass dads podcast apron available for purchase in the store on Grown Ass Dads. I love everything about that. And also, please leave a comment. Let Adam know how wrong he is about his pork steak situation. Do it. And I I am I am going to give him $1 because he didn't do what I told him he was going to do and tell me that I'm right, even though deep in his soul he knows I'm right. But I want to get my dollar back. So you go ahead. I make pork steaks this week. Okay? I appreciate you guys. I'm going to one up here one more time. I'm going to have an apron. A grown ass dad's apron, and a grown ass dad's cutting board available. Engraved wooden cut, better available for you. Better on the make sure I get first apron. Maybe we have a pork steak cook off for the. Oh, yes. Can we do that? It's not even a competition. We don't have an oven, and this is not even a competition. But that's fine. We can do that. How many people are coming and, below the age of 75 and above the age of eight? We'll figure it out. Adam, bring us home. Guys, thank you. Thank you for listening. Thank you for sticking with us. If you like what you're hearing on on Apple Podcasts, on Spotify, please leave us a review. If you're watching us on on YouTube, please comment, subscribe, give us some love. Let us know what you want to hear about, please visit grown ass dads.com. There's merch there. There's ways to engage, into the show there. We love you. We really, really appreciate all the viewers and all of the engagement. We're out. I love you anyway. He's grown est nonsense. Out.