1-on-1 with DP – 93.7 The Ticket KNTK - What is Barry cooking: July 28th, 10:45am

Episode Date: July 28, 2022

Cajun MeatloafAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

You're listening to one-on-one with DP on 93-7 the Ticket and the Ticketfm.com. Final segment of what we do. We're going to set a day of celebration. Rico, one final time before we go. Which one? Let's dance. Let's dance. Let's get Barry ready.

Barry, wherever he is, I know he's going to bust the move. Chris Raff is here. He's going to bust a move. Rico, ready. Let's get it. Come on. Uh, uh, uh, uh. Come on.

We go out with a smile. Old school mood. Get some kick in. Come on. Get some juggy. Some cabbage patch. Some running man. This is a show where we find out what in the world is Barry Thompson cooking.

B.T. What do you got? Listen, this is the humble meatloat. Okay. Okay. I'm interested. Okay. I am not a huge meatloat. God, this is the only one I eat and make, and when we make it, same thing happens every time. We get it out of the oven. Okay.

We call everybody around. Okay. We start eating it out of the pan. All right. It's never more than half makes it to the next day. It never gets to the table. We make sandwiches out of it, and it's gone. Okay. This is called Cajun Meatloaf.

You guys want to Google out there, Paul Prudome. Okay. Cajun meat loaf. He was a celebrity chef before all these people were celebrity chefs. So it's real simple. It starts off normal. So you have a meat mixture, not this straight beef, so a pound and a half of beef. Okay.

A ground beef. I like 8020. And then a half a pound of ground pork. Okay. That alone kind of changes the equation for a lot of people. I am interested. Two eggs. two eggs and a couple of breadcrumbs.

So that's kind of normal. Okay. Now we go over to Flavor Town. Okay. In Flavor Town, we are going to have the normal suspects when you're doing something Caged, which is you're going to have Bayleys. You're going to have white pepper, black pepper, red pepper. You're going to have garlic.

Cuman isn't always in there, but cumin's there and a little bit of nutmeg. You can leave it out if you really hate nutmeg. But there's just a little bit of nutmeg in there. That's good. That's your season. That's your spice. Then you're going to take about four tablespoons of butter, like you've got your attention to the butter part of it. Yes, sir. Yes, sir. And then you take the Trinity, the Cajunty, which is the green peppers, the onions, and the celery. Those go in with the butter starts to melt.

You throw in all those seasonings that's all about the Bailey, food, the nutmeg, and also you want to put some salt in there. And all that gets around, and you're cooking that down. This is a big cooking technique where all the... those liquids, you just cook them down almost so it's starting to stick to the pot and what's going on is all that flavor is concentrating into those vegetables and they become like little flavor nugget. And you keep going, keep going and keep going probably, you know, medium, medium high heat. And so it's almost sticking to the bottom where you can't get it. And then at that point, then you throw in a cup of condensed milk and a half a cup of ketchup and that becomes your liquid.

And you start scraping all that stuff. It's all fine off the bottom. And then so you don't don't want to lose any of that flavor. You cook that for about two minutes, and then you've got to let that bad boy cool. As soon as it's good enough to handle, you take it, you pour it all over top of the meat, the breadcrumbs, and the eggs. You just mix it in and you make your loaf. Now, in the oven at $350 for about 25 minutes, and then you crank it up to $400, I think, for about another 35 minutes.

And what happens is you get this crust on the outside of it. But it's so moist. You do the meat mixture, the condensed milk and all that stuff, and that flavoring things that you make. I call it Cajun Goop that you put in that it barely holds together because it's so crumbling on the inside. It's absolutely delicious. We fiend on it when we make it.

If Charles doesn't have it on the menu, if he wants to hit me up or he probably has it in his pocket, he can pull it out. I'm telling you, it'll be a favorite. It'll be a favorite. favorite over there. Cajun meatloaf, look up Paul Projome, Cajum milo. And by the way,

there's what they call a very hot beast sauce that goes with it. I looked at it. I didn't make it because I just enjoyed, the meatloaf is so good to me. I can't imagine how it would be better, but it's Paul Prodome, so I know it's going to be better. But there's a sauce

that kind of like a gravy that can go over top of this too. I haven't made that yet. All the facts are happy. I was finishing up. between the break, I was going back and nibbling off pieces and feces. There's only a little corner left right now. Share a piece of it with the ticket, Facebook, and social media. So folks know we're doing this.

BT, love you so much, man. Appreciate you. Love what you do, man. We'll talk to you next week. Happy birthday, bro. Thank you, brother. That's Barry Thompson, the QB coach, Chris Raff. And the Eric Strickland are in the station.

What's up, man? Saw your practice today, man. Yeah, popped in there, man. shot in there, had a little put my eyes on what the guys are doing. They're probably a little tired now. It's been a long time. They're probably ready to get home and get a little break. Got a chance to chop it up with Fred, you know, meet some of the guys that he's interviewing for potential coaching jobs.

Yeah, it was good, man. It was good. They ran. They worked. It looks like they're bought in. They're attentive to the details. It looks like they're addressing some of the issues that, of course, Stricky talked about.

They gave me some gear. So, you know, I, oh, oh, oh, I got a trunk load. Hello. Hello. Hello. Hey, we're trying to make a B-line to the crib. Yeah, no, I was like, yeah, I'm enued up now. I'm good.

I'm going to look like DP. Hello. Hello. Well, listen, we're going to pass it over to the Captain's Show. I'm going to get out here and head to Dallas. I will talk to you all on Monday. I'll probably call him from Dallas at the way end to let y'all. to let y'all know when these championship fights happen.

We'll get out of here and let the ID happen on time. Strict, love you, brother. BP with D.P. D.P. Tomorrow. Yes, that. We're strict. So, handle your business. Love y'all.