1-on-1 with DP – 93.7 The Ticket KNTK - What is Barry cooking: June 23rd, 10:45am

Episode Date: June 23, 2022

Skirt steakAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

You're listening to One-on-One with D.P. Sponsored by Mary Ellen's Food for the Soul on 93-7 The Ticket and the Ticketfm.com. Oh, this is perfect. Paint your face. Get your hair all big and blown up. Pump up those arms. Get them full. Put some streamers around and run down to the ring like a madman.

Shake the ropes. Stop your feet. Snort. Growl. Hey, we have our ultimate warrior moments, man. It's Thursday. Go ahead and get your ultimate warrior on. Barry Thompson, with us.

All right, BT. Go ahead, man. I got the napkin in the bib. Okay. Real quick, before we, a couple observations about the NBA draft real quick before we get into the food thing. Is your segment, man, do the thing? Yeah, well, no, just real quick because you're talking about basketball.

Right. One, I noticed that out of the top 10, Seven of those guys have either one year of college experience or no college experience. Facts. I thought that was pretty interesting, right? Yep. A few years ago, that would have been big news, but everybody seems to be blown past it. And the other thing that I noticed, too, is I was really watching, talking about organizations.

I was really looking down the list to see who has picks, right? The Charlotte has two picks in the first 15, OKC, I think three. and then you were talking a little bit about Bryce. I really like some of the organizations that he may have a chance to go to. Yep. So anyway, so that's basketball. Food. You're cooking or eating?

What are we doing? Huh? Cooking or eating? What are we doing? We're cooking. And then we're eating. Okay. All right.

I started to mess around with the grill a little bit. So we went with a little bit of a skirt steak, which is a people are familiar with that it doesn't take long to cook but the thing about the skirt safe is what we put on top of it there's a Mesco sauce

and then I went with a Chimichuri and for your listeners out there Chimitory is a condiment that in Argentina where they eat way more beef than we do you won't find a table without it

okay so if they like Chimituary I think we ought to try so Chimituary is basic parsley, some fresh oregano, if you can find it, a little bit of red bell pepper, a little bit of onion. And the thing with these things is you want to dice them up really, really fine, and you don't want big chunks of anything. The parsley has to be chopped and chopped and chopped and chopped and chopped.

You want a small dice on the red bell pepper, we want small dice on the onion, some garlic. and then you're going to use your ratio of olive oil to vinegar. Your vinegar should be red wine vinegar. Some people go with that 3 to 1 ratio. And then a little bit of salt and pepper. You mix it all around. And if you can help it, let it sit for a few hours before you use it. It's good fresh.

Putting that on steak, putting that on chicken, and we actually grilled some chorizo sausages. I love chorizo sausages, but putting them on the grill, a whole other level. But Timituri just is another thing. So I'd recommend Timituri, find a recipe, make it, get on the grill, and you'll thank you later. We thank you right now. I don't know what you're talking about. I'm sharing the pictures with Mark and Rico.

I'm like, no, no, that's the work right there, baby. That's the work. It was taste. It was taste. It was so good we actually had to do it twice. Because the first time I got to skirt tape, I didn't, I kind of rushed it on the flame thing. So I said, you know, we need to come back and try it again. And for summer eating, I think the plate you see there, it's real simple, right?

Some broccoli, what was it? Nothing fancy in the meat. And then the other night, we had some grilled asparagus with lemon and some herbs. And that kind of went with the sauce. It's just really simple stuff. It just really, really good stuff. Timitur, I recommend it. I got to make sure I'm getting the technique right on that, though.

You're just dicing it. You're not throwing it in a food processor or a blender or anything? No, because if you throw it to the food processor, you want a little bit of texture. It's a good question. You want a little bit of texture with it, and the food processor will tend to make it like a smoothie, and that's not what you want.

So part of this dish is it takes a little bit of patience. And you just keep topping it. If you Google, if you YouTube, you'll see people really, really chopped and up fine. It takes a little patience, but it's worth it. When you turn it out, believe me. And it's a condiment that you can just use over and over and over again. Cemetery is definitely worth.

The squeeze is definitely worth the juice. Great. We're all hungry now. BT. Well done, brother. Thank you once again for sharing an hour with us and sharing your heart. It's greatly appreciated, brother. And there'll be some folks who are grilling today because of you.

B.T. Thank you, brother. Love you, man. all right thanks for having me bye bye that's Barry Thompson leaves you with something for the soul

and something for your heart good stuff all the way around don't go anywhere the captain for Sean Jackson up next here on 937 the ticket the ticketfm.com