Shownotes
This podcast episode delves into a profound exploration of culinary creativity and its historical context, featuring the esteemed guest Brad Prose, renowned for his recent publication, which emphasizes the art of chilies and smoke. Our dialogue traverses a myriad of subjects, including the evolution of breakfast cereals and the intricacies of crafting new recipes, underscoring the delicate balance between innovation and tradition in the culinary arts. Prose articulates the significance of embracing diverse flavor profiles, advocating for a departure from the conventional salt and pepper approach to seasoning. Furthermore, he shares personal anecdotes that illuminate the trials and triumphs encountered in the realm of recipe development, reflecting a journey marked by both persistence and passion. As we conclude, we extend an invitation to our audience to engage with Prose’s work, fostering a deeper appreciation for the culinary heritage that informs contemporary cooking practices.
Links referenced in this episode:
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Kellogg's
- Cheerios
- Lucky Charms
- Scott Conant
- Chilies and Smoke
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Transcripts
Welcome to Barbecue Nation with JT's After Hours conversation that took place after the broadcast ended.
Speaker A:Hey, everybody, it's jt.
Speaker A:And this is a special version of Barbecue Nation.
Speaker A:It is brought to you in part by Painted Hills Natural Beef.
Speaker A:Beef you can be proud to serve your family and friends.
Speaker A:That's Painted Hills Natural Beef.
Speaker A:Hey, everybody.
Speaker A:Welcome to after hours here on Barbecue Nation.
Speaker A:I'm JT, along with Ms. Leanne Whippen, and we've got Brad Prose in the hot seat today, no pun intended, because of his chilies and smoked.
Speaker A:Brand new book, and I recommend this book.
Speaker A:It's a great book.
Speaker A:I concur, but Brad has never.
Speaker A:Brad has never been through the after hours gauntlet before, so.
Speaker B:Oh, boy.
Speaker A:And I started last week.
Speaker A:Leanne was gone last week.
Speaker A:She was out on special assignment, as we said, out in Fargo.
Speaker C:Fargo in many snow, cooking brisket in snow.
Speaker A:Hey, there's nothing better.
Speaker C:It actually was kind of cool.
Speaker C:Not gonna lie.
Speaker A:I'm sure it was cool.
Speaker B:Unintended pun intended there.
Speaker C:Yeah.
Speaker A:But I looked up some food history, Brad, and one of the best things about this was I debunked a family, my own family myth in one of these.
Speaker A:And I'll tell you about that later.
Speaker A:But that really.
Speaker A:That I. I kept going after I found that because I thought this would be fun.
Speaker A:Okay.
Speaker A:So do you know when the first breakfast cereal ever came out?
Speaker B:No, I don't.
Speaker C:I know it was that include oatmeal or is it just, like, cereal with milk?
Speaker B:Like processed cereal?
Speaker B:Like Kevin.
Speaker B:Yeah.
Speaker A:Commercial product type cereal.
Speaker B: I think that was in the early: Speaker B:And it has a.
Speaker B:If.
Speaker B:I don't know if I'm wrong on the date, but it has a really creepy story behind it, that's for sure.
Speaker C:How do you know that?
Speaker B:I look.
Speaker B:I look up food stuff.
Speaker C:Yeah.
Speaker A:Yeah, it was the.
Speaker A:It was actually called Granula.
Speaker A:Not granola, but Granula.
Speaker C:Can I guess the Earth?
Speaker C: Yeah, I think it was in the: Speaker C: Like something like: Speaker A:Yeah, something like that.
Speaker C:I googled it.
Speaker A:I know you did.
Speaker A:I know you did.
Speaker A:So what was.
Speaker A:What was the problem with Granula?
Speaker A:Anybody know?
Speaker C:Was it not sweet enough?
Speaker A:You couldn't eat it because you had to soak it overnight in milk.
Speaker B:That's interesting.
Speaker B:So it was so hard.
Speaker A:It was so hard because of the wheat that they used.
Speaker A:And then Kellogg's old man Kellogg's came out, the original Kellogg's, and he started to make it.
Speaker A:And Jackson, the guy that invented the, you know, pothole filler, the original Stuff sued him or started to sue him.
Speaker A:So that's where the word granola came from.
Speaker A:Oh, was it in Kellogg's?
Speaker A:Yeah, and the Kellogg's one.
Speaker A:You did not have to soak it overnight.
Speaker C:Interesting.
Speaker A:Soak it like that.
Speaker A:Okay.
Speaker A:So you know, when Cheerios came out?
Speaker A:Anybody?
Speaker C: ld think, I don't know, early: Speaker B:Yeah, that's my guess, too.
Speaker A:1941.
Speaker C:Oh, that seems a lot.
Speaker B:Oh, that's later than I thought.
Speaker C:Yeah.
Speaker A:And they were originally called Cherry Oats and then they later changed it, changed it to Cheerios.
Speaker A:Okay.
Speaker C:They had little heart shaped Cheerios at Sam's club.
Speaker A:Oh, they did?
Speaker B:Yeah.
Speaker C:But the problem was they weren't all hearts.
Speaker C:They got lazy and they only did like half hearts.
Speaker A:And then there was probably.
Speaker A:There was probably some broken hearts in there.
Speaker A:Who knows?
Speaker A:Okay, so here's the one I want to tell you about.
Speaker A:What year was Lucky Charms released?
Speaker C:I'm gonna say.
Speaker C:Go ahead, you go first.
Speaker B:I'm saying late 60s.
Speaker C:I agree, because I think I remember when it came out and I was.
Speaker C:I. I was so excited.
Speaker C:And they were magically delicious.
Speaker C:I'm gonna say.
Speaker C:I'm gonna say 68.
Speaker A:You're close.
Speaker A:64.
Speaker B:Oh, not too far.
Speaker C:Yeah.
Speaker A:Yeah.
Speaker B:But definitely seems like something that would be made in the 60s.
Speaker A:Yeah.
Speaker A:Oh, yeah, yeah.
Speaker A:Somebody.
Speaker A:Somebody in the R D department was having a damn good day when they came up with that stuff.
Speaker B:Oh, yeah.
Speaker A:But the trick is this.
Speaker A:My sister used to tell people that they would.
Speaker A:They would put me in my highchair and that I would pick those little.
Speaker C:The rainbows.
Speaker A:The little rainbow marshmallows or whatever.
Speaker A:Yeah, I would.
Speaker A: be sitting in a high chair in: Speaker A:So she was full of a Froot Loops is what I'll say.
Speaker A:Okay.
Speaker A:Fruity Pebbles.
Speaker A:You know when Fruity Pebbles came out?
Speaker A:Fruity Pebbles and Cocoa Pebbles.
Speaker A:This is the last one.
Speaker B:Trying to think, trying to think.
Speaker B:Flintstones were not popular in the later years.
Speaker C:I'm gonna say around the same time as.
Speaker C:As the Lucky Charms.
Speaker C:Maybe a smidgen later.
Speaker B:Yeah, I'd say mid, early 70s, probably.
Speaker B:73.
Speaker B:74.
Speaker A:Little 71.
Speaker A:Okay, 71.
Speaker A:Okay.
Speaker A:Now I'm going to ask you something about the cattle business.
Speaker A:Okay?
Speaker A:Okay.
Speaker A:When did the first beef cattle arrive here in the Americas?
Speaker C:Oh, that's going to be a long time ago.
Speaker A:Wow.
Speaker A:Yep.
Speaker A:But it has something to do with you, Leanne.
Speaker C:Florida, you mean?
Speaker A:Yeah, yeah.
Speaker C: I'm gonna say in the late: Speaker A:Earlier than that, actually.
Speaker B:I was Gonna say.
Speaker B: I'm thinking, like,: Speaker A:Wow.
Speaker B:Earlier than that.
Speaker A:1521.
Speaker C:No kidding.
Speaker C:How the heck did they get them here on that big boat?
Speaker A:Yep.
Speaker A:Juan Ponce de Leon when he was looking for the fountain of youth or whatever.
Speaker B:Wow.
Speaker A:So those were the first cattle to set hoof on the United States.
Speaker C:Interesting.
Speaker A:Yeah.
Speaker A:Yeah.
Speaker A:And last one for that.
Speaker A:Do you know when and where the first packing plant was actually built?
Speaker C:First of all, I would say it was in Chicago.
Speaker A:Close.
Speaker B:Oh, shoot.
Speaker B:That was my guess, too.
Speaker B:I totally thought that that would have been it.
Speaker C:Then maybe in Iowa, I don't know.
Speaker C: it had to be probably in the: Speaker A:1868.
Speaker C:Oh, man.
Speaker C:I'm showing my blog.
Speaker B:That's way later.
Speaker B:Was it in Philly?
Speaker A:Kansas City.
Speaker B:Oh, wow.
Speaker A:Okay.
Speaker C:That makes.
Speaker B:That's pretty cool.
Speaker A:Yeah.
Speaker A:Because they could drive the cattle up from Texas, and then they figured out they could process them, and by that time, the railroads were getting.
Speaker C:Yes.
Speaker A:And they could ship everything back around.
Speaker A:Yeah.
Speaker A:Okay.
Speaker A:Yep, enough of that trivia.
Speaker A:So, Brad, here's some kind of standard ones.
Speaker A:We ask our guests, if you could cook four and then dine with a historical figure, who would it be?
Speaker A:And they can be alive or they can be deceased.
Speaker A:We'll bring them back for you for a few hours if they're already gone.
Speaker A:But who would you cook for, and what would the menu be?
Speaker B:Oh, man, that is a tough one.
Speaker B:A historical figure.
Speaker B:I definitely want to make some Mexican food because I think Mexican food today is so different from what it was in the past.
Speaker B:A historical figure.
Speaker A:Man.
Speaker B:I would want to pick somebody that is not alive, Probably.
Speaker B:Probably somebody, like, really crazy and creative, like da Vinci.
Speaker B:Just because Somebody that would be very out there and thinking outside the box, I think that they would have such a fun time with the stuff that I'd like to make.
Speaker B:And I'm just trying to think of some really creative people out there.
Speaker B:I know some people are probably like, oh, I didn't invite Jesus.
Speaker B:You know, like.
Speaker B:But definitely da Vinci.
Speaker B:Probably a bunch of other, you know, famous artists from, you know, the Renaissance period and stuff like that, because I honestly, I just love to have those kind of conversations and think about kind of the foundation and a lot of creativity that we have today.
Speaker B:People that are not really related to the food world.
Speaker B:But I would definitely put out a big spread of Mexican cuisine with a lot of grilled meat, because I think that it would be interesting to be able to share that.
Speaker A:Yeah, that sounds good.
Speaker A:If you got a chance to work with One of your barbecue heroes.
Speaker A:And it can be Leanne if you want.
Speaker A:You're exempt.
Speaker C:Exempt.
Speaker C:It's almost like you're making a force selection here, because I'm sitting here, you know?
Speaker C:So, no, I'm exempt.
Speaker C:All right.
Speaker C:Even if it crossed your mind.
Speaker C:But anyway, go ahead, finish the question.
Speaker C:Barbecue heroes.
Speaker A:If you could work with one of your barbecue heroes, not the exempt Ms. Whippin, but anybody else, who would it be?
Speaker A:Who would you like to work with?
Speaker B:I guess I'm going to lump him into barbecue because he does cook a lot of barbecue.
Speaker B:Chef Edward Lee, without a doubt, his food.
Speaker B:He's one of, like, two or three people that really kind of cracked into my conscience when I was writing my recipes and creating with my flavors.
Speaker B:I'll never forget this quote that he had on his Netflix show, mind of a Chef.
Speaker B:I guess it was on pbs.
Speaker B:But he basically said that all food that's created in America is considered American food.
Speaker B:And we really need to move past things that we label as authentic, because while they are really good and really important to preserve, if we only stuck with authentic foods, that means that our food, tradition, and culture would be dead, and we'd never be evolving and moving past things.
Speaker B:And he was cooking a lot of Southern food and Korean food and all these amazing combinations of things.
Speaker B:I don't like to use the word fusion, and that really blew my mind, because at the time, I was cooking for my wife.
Speaker B:I was cooking a lot of, like, Indian food and Mexican food, because at the time, she was vegetarian, and I was trying to do my barbecue, and I was really sick of just doing salt and pepper briskets and then eating, you know, her amazing Indian food on the side.
Speaker B:So I started blending the flavors.
Speaker B:That's really what kind of created the foundation of chilies and smoke for me.
Speaker B:So, like, he.
Speaker B:He and his career have been, like, incredibly inspirational to me.
Speaker B:I never heard somebody talk like that before.
Speaker B:So I would love to meet him and cook with him someday.
Speaker A:Well, there you go.
Speaker C:I heard the famous words a vegetarian at the time.
Speaker C:Does that mean she's no longer a vegetarian?
Speaker C:Did you come back?
Speaker B:I did.
Speaker B:I cured her.
Speaker C:There you go.
Speaker B:Oh, yeah, yeah.
Speaker A:That's where you have to have a, you know, a bell pepper intervention or something there.
Speaker A:Brad, what would you say your success to failure ratio is when you're trying to create a new recipe, a new dish, maybe even a new sauce?
Speaker A:How much do you have to.
Speaker A:I mean, we all get these kind of base ideas, like, I'm going to take this and this and Put it together and that'll be cool.
Speaker A:And if you got enough time that day, you can tweak it.
Speaker A:But if you're just trying to do it to.
Speaker A:To get a basis, get a start on it.
Speaker A:What's your ratio there?
Speaker B:That's a tough one.
Speaker B:I think over the years it's gotten better, mostly just because of experience.
Speaker B:You know, I've got a lot of base recipes for sauces and rubs that I can start at and then adjust with extra heat, extra sweet, extra aromatics.
Speaker B:The same with the sauces.
Speaker B:And even with meat, you know, when you cook meat the same way every time, it doesn't matter what flavors you put on.
Speaker B:Pork ribs, if you cook them the same way, they usually come out.
Speaker B:I would say when you're creating something brand new, that's really tough.
Speaker B:I actually had a recipe that did not make the cookbook because I couldn't quite figure it out.
Speaker B:And I had cooked it eight or 10 times, and it just wasn't coming out the way I wanted to.
Speaker B:And I really wanted it in the cookbook, too.
Speaker B:And I. I eventually figured it out months after the cookbook was done, but I was really upset.
Speaker B:And that happens with brand new sauces.
Speaker B:One of the highest failures for me in the cookbook was the guajillo ketchup.
Speaker B:I couldn't get the consistency to be the.
Speaker B:The same consistency of ketchup.
Speaker B:And I. I eventually just had one step at the very end that I added in that that solved it.
Speaker B:But I can't tell you how many years it took me to trying to figure that one out.
Speaker B:I think when you're breaking the mold and making something new, not that I invented anything, but new.
Speaker B:Ish.
Speaker B:I. I think.
Speaker B:I think those are the hardest ones to do.
Speaker B:And so, you know, the one that didn't make the cookbook that I had tried so much was actually cauliflower burnt ends.
Speaker B:I had a hard time nailing down the marinade and either making the cauliflower too under seasoned or too over seasoned.
Speaker B:It was really a challenge.
Speaker B:And also not burning the cauliflower because of the sugar content in the marinade.
Speaker B:So a lot of problems I did eventually figure figured out.
Speaker B:I have not published that yet.
Speaker B:I will.
Speaker B:Or it might be in book two.
Speaker A:There you go.
Speaker B:But I. I definitely fail a lot more than I share.
Speaker A:Well, that's.
Speaker A:I think that's very normal, though.
Speaker A:I mean, if I can't speak for Leanne on this, but I know we do a lot of the same things at times, and you.
Speaker A:You can get a Recipe that's passable, if you will, but it's not perfect in your own mind and flavors and that, but you can get it.
Speaker A:So put it together, and if it's just you and your wife and kids at night, they'll eat it.
Speaker A:They'll say it's great, but you're not happy with it because it wasn't, you know, risen to the levels that you thought it should.
Speaker A:So, yeah, that's a very standard, normal answer, which is good.
Speaker A:If we declared you supreme ruler of barbecue a week, what would you decree?
Speaker B:That's pretty funny.
Speaker B:I would decree that people try new flavors.
Speaker B:I think that just speaks to my language.
Speaker B:No salt and pepper.
Speaker B:And salt, pepper, garlic.
Speaker B:For that one week, I would want people to try new combinations of flavors just to see if there's anything else out there that you might discover.
Speaker B:That would be a big one for me.
Speaker A:I'm pretty sure there would be another insurrection in Texas if you did that.
Speaker B:Yep, I know, right?
Speaker B:How many?
Speaker B:Lots of Texas friends.
Speaker A:So, Brad, what's the one thing you miss about your twenties, if anything?
Speaker B:Tolerance for alcohol?
Speaker B:As I. I was just joking about this yesterday with some.
Speaker B:Some neighbors.
Speaker B:As I near 40, my tolerance has definitely shifted.
Speaker B:Even.
Speaker B:Even the ability to.
Speaker B:To stomach beer in the way that I did.
Speaker B:I'm.
Speaker B:I'm becoming more of a bourbon guy as I'm getting a little older, so it's a lot healthier, too.
Speaker A:It happens.
Speaker A:It happens.
Speaker A:I mean, Leanne can tell you it happens.
Speaker C:Well, the recovery time also changes dramatically.
Speaker B:Oh, yeah.
Speaker B:You know, the.
Speaker B:On that note, though, I think the biggest thing is that when I was in my 20s, IPAs were just barely really making their mark with craft beer.
Speaker B:And now you go to a brewery or something, and it's like 70 IPAs, right?
Speaker B:And they're way higher alcohol, way easier, and they just have more sugar content.
Speaker B:It's just different.
Speaker A:So it very is.
Speaker A:Really is, I should say.
Speaker A:If we put your skills to music, what would the music be, Brad?
Speaker B:Jazz.
Speaker B:Definitely jazz, because.
Speaker B:And I love jazz.
Speaker B:That's my favorite type of music.
Speaker B:I used to play piano and saxophone myself and bass guitar, and I just love the concept of improv and going outside the rules, and that's definitely the way that I love to do food.
Speaker A:Yeah.
Speaker A:Lee Rittenhauer walking around with his guitar in the back of your kitchen one day like that.
Speaker A:If you were an animal, what animal would you be?
Speaker B:Now, that's a funny question.
Speaker B:I definitely would say the tortoise.
Speaker B:And I probably, because I spend a lot of time Sitting back and thinking about things and overanalyzing things.
Speaker B:And when I make moves, they're very intentional, so.
Speaker B:And just tortoise over a turtle, because I'm in Arizona, and I like tortoises.
Speaker A:There you go.
Speaker A:There you go.
Speaker A:This is one Leanne likes.
Speaker A:If you were on death row, what would your last meal be?
Speaker B:Dang, that's a scary one, I would say.
Speaker B:I had this dish one time at you.
Speaker B:You guys know Scott Conant from Food Network.
Speaker B:He has a Italian restaurant out here.
Speaker B:He makes this, like, really creamy polenta that takes, like, four or six hours.
Speaker B:And he puts, like, these braised short ribs on top with some mushrooms and some olive oil and some cheese.
Speaker B:Like, I'd probably eat that.
Speaker B:Just something super rich.
Speaker B:No regrets, because I don't care about the next day.
Speaker B:Something real heavy, you know, that's just gonna sit in, fill in all those cracks.
Speaker A:You don't have to worry about heartburn over.
Speaker B:Exactly.
Speaker A:Sweatshirts or formal wear?
Speaker B:I don't know if I pick either one.
Speaker B:I'm in Arizona, man.
Speaker B:It's 800 degrees.
Speaker A:Let's see.
Speaker A:Let me change that.
Speaker A:T shirts or thongs?
Speaker B:Ooh, T shirts.
Speaker A:Okay.
Speaker A:Okay.
Speaker A:There you go.
Speaker A:Would you describe yourself as corn fed or grass fed?
Speaker B:Grass fed.
Speaker A:Okay.
Speaker A:Boxers or briefs?
Speaker B:Briefs.
Speaker A:Okay.
Speaker A:Still got the tidy whities there.
Speaker A:Okay.
Speaker C:We have to add that other category in there, the one that everybody says now, what they're like in between boxer and bridge.
Speaker B:Guess.
Speaker B:Okay, so since.
Speaker B:Since we're talking about that.
Speaker B:Boxer briefs.
Speaker C:Yeah, There you go.
Speaker A:Okay.
Speaker B:Yes.
Speaker A:All right.
Speaker A:All right,.
Speaker B:Leanne, now you know my secrets.
Speaker B:There you go.
Speaker A:We learn a lot on this show.
Speaker A:Was there a place that you ever had to cook that wasn't the best to work at?
Speaker A:Not.
Speaker A:Yeah.
Speaker B:I mean, usually.
Speaker B:Usually it's at other people's houses, and it's.
Speaker B:It's normally because, like, you're used to, like, having the right kind of tongs or a knife, or most of the time, you end up going to somebody's place and they give you a knife and a cutting board, and it's, you know, just this knife that's been all dinged up and the real floppy, like, plastic cutting boards that are all warped, and you're like, oh, my gosh, how am I going to chop anything on this?
Speaker A:Yeah.
Speaker B:And their chef knife has, like, serrated edge in it.
Speaker A:Yeah.
Speaker B:That's usually what ends up happening.
Speaker A:Do you ever get tired of that?
Speaker A:And, Leanne, I want you to answer this too, because I don't think I've ever Asked this to you, but, you know, you get invited to a lot of people's houses, but they expect you to cook when you get there.
Speaker B:You know what I'll do is if I don't have that happen near as much when they expect me to cook when I get there, usually I'll prep stuff beforehand and bring it, and, like, if they've got a grill, we'll talk about what it is and I'll just make sure I can fire it up.
Speaker B:But honestly, I got to a point, I. I think because I do it for a living now, that nobody feels like I'm intruding, but I'll bring.
Speaker B:I'll bring my own tongs or a knife or a small cutting board.
Speaker B:Like, you know, at this point, I feel like I've got a free pass, but I definitely feel like it was a.
Speaker B:It was a power move if I were to do that before.
Speaker A:Right.
Speaker A:You get tired of that, Leanne.
Speaker C:Nobody invites me.
Speaker B:Oh, Leanne, you can come to my house.
Speaker B:I have sharp knives.
Speaker C:No, I will tell you that.
Speaker C:Usually when I walk into a house, I mean, I don't consider myself a chef.
Speaker C:Chef by any means.
Speaker C:You know, I. I like to grill.
Speaker C:Whatever I like to cook.
Speaker C:But the first thing that is almost mentioned as I walk in the door, oh, well, I'm so nervous that I'm cooking or whatever, and if you can help me.
Speaker C:And you know what?
Speaker C:I'm all hands.
Speaker C:I love to cook, so I'm all in.
Speaker C:And it kind of takes the edge off of them.
Speaker C:And then we have fun together.
Speaker C:It is very, very rare that I get invited to someone's house, that I'm not helping in some way, shape or form.
Speaker C:And that includes washing dishes.
Speaker A:Yeah.
Speaker B:Yeah, I think that's nice.
Speaker B:I have to admit, sometimes it's the opposite for me.
Speaker B:I'll get invited and they'll say, oh, we're.
Speaker B:We're too embarrassed to cook.
Speaker B:Having you over.
Speaker B:We're just going to order pizza and I'll try to twist their arm and be like, no, no, no, please, you know, I'll help you.
Speaker B:Like, you know, Right.
Speaker B:So, yeah, it's a tough battle.
Speaker C:Yeah, it is.
Speaker A:What does a.
Speaker A:Only couple questions left here.
Speaker A:Brad, what does a fantasy day look like for you?
Speaker A:What do you do during.
Speaker A:You got a day when you.
Speaker A:You have no deadlines, you don't have to answer emails to anybody.
Speaker A:You've just got a day.
Speaker A:That's all.
Speaker A:Brad's.
Speaker A:What are you going to do with that day?
Speaker B:I would definitely spend time relaxing with the wife.
Speaker B:And kids at home playing with the boys.
Speaker B:It's always important to try to get that time in right now, you know, while they're young.
Speaker A:Right.
Speaker B:But then I'd be probably keeping it simple with just simple meats and veggies to grill, and I'd probably fire up the grill in the afternoon and invite our neighbors.
Speaker B:Our neighbors all have kids and families, you know, our age, and most of them would probably come over, bring some beer, bourbon, or something to cook, and just have a cookout.
Speaker B:That would be fun, because the kids can all get involved and have fun, and we get to sit around and chat.
Speaker B:And then when you do something simple like that, which is strong flavors, you don't have to stress about having the perfect dinner party or something.
Speaker B:You know, you can just throw stuff on and everything tastes good.
Speaker A:Excellent.
Speaker A:Okay, Brad, here is your chance to speak to the world.
Speaker A:What would.
Speaker A:What is your message to people?
Speaker A:It can be about anything.
Speaker A:Life, cooking, tennis shoes, doesn't care.
Speaker A:But what is Brad Prose's message to the world?
Speaker B:I think my message is really just love people and, you know, treat people the way that you'd want to be treated.
Speaker B:The big thing is, is we're all different.
Speaker B:We've got different backgrounds, and we do different things, and none of us are perfect.
Speaker B:And I really think that we need to just give each other more credit and show some maturity out there.
Speaker B:And, you know, whether you agree or disagree, I think it's.
Speaker B:It takes a lot of strength, and I think to turn the other cheek.
Speaker B:And I really think that that's when people's character show is when there's a difference in how you react.
Speaker B:So I would just say, you know, love people.
Speaker B:Everybody's different.
Speaker B:We all have different backgrounds and do things different, and it's not the same as you.
Speaker B:You know, I think let's just go back and show respect.
Speaker B:I'm big on that and try to raise my kids that way, is that, you know, everybody deserves respect.
Speaker B:And, you know, we're a house full of manners in my house.
Speaker A:There you go.
Speaker A:There you go.
Speaker A:Oh, one more time.
Speaker A:Tell people how they can find you, how they can find the book.
Speaker A:Yeah.
Speaker B:Appreciate.
Speaker B:The book is sold on Amazon, Barnes and Noble, and other places.
Speaker B:Those are usually the easiest.
Speaker B:You can also find my information on chiliesandsmoke.com.
Speaker B:That's where I've got recipes that are not in the book.
Speaker B:You can contact me through there.
Speaker B:And I'm very in.
Speaker B:I'm very engaged on social media, specifically Instagram, which is also chilies and smoke.
Speaker B:So please reach out.
Speaker B:Hit me up with the question or anything that you need, and I'll do my best to respond.
Speaker A:There you go.
Speaker A:Brad Prose, Chili's in Smoke.
Speaker A:Thank you for putting up with us.
Speaker C:Thank you.
Speaker C:And congratulations on your awesome book.
Speaker B:Yeah, thanks for having me.
Speaker B:I really appreciate it.
Speaker A:No worries.
Speaker C:And let us know when you have the second one coming out.
Speaker A:Yeah, yeah, yeah.
Speaker A:We'll be back.
Speaker A:That's going to wrap it for us this week.
Speaker A:We'll be back with more after hours hours next week.
Speaker A:And remember our motto here, turn it, don't burn it.
Speaker A:Take care, everybody.
