From the Kitchen Table: The Duffys - The Ultimate Guide to Gather & Grill With The McLemore Boys

Episode Date: June 14, 2024

With the summer season comes family vacations and backyard barbeques, and if you're looking to sharpen your skills on the grill, you're in the right place! Sean & Rachel are joined by John and John II McLemore as they pass down their BBQ wisdom and share how to barbeque on a budget, nail down seasoning, and perfect a steak from the kitchen if you don't have a grill out back.   Try all the McLemore’s recipes from their new cookbook, Gather & Grill!   Follow Sean & Rachel on X: @SeanDuffyWI & @RCamposDuffy Learn more about your ad choices. Visit megaphone.fm/adchoices

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BetMGM.com for terms and conditions. Must be 19 years of age or older to wager. Ontario only. Please play responsibly. If you have any questions or concerns about your gambling or someone close to you, please contact Connex Ontario at 1-866-531-2600 to speak to an advisor free of charge. BetMGM operates pursuant to an operating agreement with iGaming Ontario. Hey everyone, welcome to From the Kitchen Table. I'm Sean Duffy, along with my co-host for the podcast, my partner in life and my wife,

Rachel Campos Duffy. Sean, it's so great to be here. We have such a great show today for everybody. We're going to have the McLemore boys on to talk about how to grill affordably this summer. I know prices are high, but we're determined not to let Joe Biden steal barbecue season from us. And the McLemore boys are going to help us figure out how to barbecue and grill with their new book, Gather and Grill. How to get your family together and do that. Despite inflation, you can still get together and have a great time and have a great meal.

Thanks for joining us. How's it going, guys? How are y'all? It's good. And congratulations on the book, Gather and Grill. It's rising up the charts for good reason because every delicious recipe you guys have ever done on Fox and Friends is in there. Plus, there's a lot of other stuff because you focus also on affordability and

barbecuing can actually be affordable. And I love that you guys focus on that because a lot of Americans are going through a tough time right now. And that doesn't mean that you can't have a great time with your family. And so let's talk about what you guys have seen in sort of the economy in terms of food and food prices. And if you're going to have a barbecue and you want to keep the budget, you don't want to break the bank here, but you want to have a great time with your family, what are the cuts of meat that you think you should focus on when you go to the store? Well, I think what we always recommend is regardless of what your recipe is, we try

to let folks know that they can be flexible say you're going to go buy a really expensive cut of beef well when you get to the grocery store whatever's on sale you can actually be flexible so you know we just cooked tomahawks um steaks at with flow rider so when you go buy that particular cut of meat and something else is on sale that's in the beef category, buy what's on sale. We do a lot of pork. We do a lot of chicken, which is also going to be something to save some money on and leftovers. Yeah, we're leftover kings and queens. Our book has a whole section of leftovers. But one thing, too, that I used to do back in my college days, which Bidenomics had not come into effect just then. But this was back when I was, you know, on a college budget and things were probably even a little bit more affordable.

But we would actually buy in bulk. So, you know, me and my roommates would actually go buy large cuts, a pork roast, a beef roast, and we would actually smoke that. We would cut up what we needed for dinner, and then we would put in the refrigerator the remaining, you know, leftover portions of it. But a lot of times you can buy in two, three packs or in bulk, save money, But a lot of times you can buy in two, three packs or in bulk, save money, cook the whole cut, put in the refrigerator the leftovers, and then recook it or reheat it, resear it. One recipe that I actually used to do was I would buy a whole prime rib roast, which off the top sounds like an expensive cut, and it is up front. You might, which this was back in the day,

I remember we would spend about $85 on a prime rib roast. I would smoke it. And your college days are very different than mine. Luxurious college days. I want to be John Sr.'s daughter. What the? So we would spend, think about it would spend think about it ramen noodles back in my day well but think about it we would we would spend you know 80 90 on a roast we'd all split it yeah i would smoke it and then i would cut about an inch inch and a half steak out of it

and we could get nine or ten steaks out of it and ultimately we were spending you know six to seven dollars on a steak versus going to a restaurant yeah that was ultimately that is great and you can use every part so the other day on you know on the show these guys like to show off so they come in with these giant tomahawks from 44 farms and and they're amazing and they're visually so great for the show and you can be sure when you see that on fox and friends, nothing goes to waste. And when I say nothing, I mean it. So John and John know if they make a lot of tomahawks for the sake, I live in town, unlike Will and Pete, I can take that home. And so they'll put, they'll wrap it up for me. And then Tanya will put a little heart on it for me. So everyone knows that

I take that home. Your heart was for me for me oh sure it was okay so then i'll take my tomahawk home and i'll i'll reheat them on the grill like everyone's happy one way to make that go further because you know i have a big family is make a giant salad grill that up slice it and then there's a you know there's a little bit of steak on everybody's big salad. That's a meal. And then I take those bones out. I love to make bone broth. Tomahawk bone broth is like next level. So I save every bone I ever get from the McLemore boys when they come and grill.

And that's the other part. Then you have bone broth for the week. It's easy to make. Which is super easy to make in the slow cooker. Easy peasy. But there is a way to make these meals extend so that it's affordable. And we

don't have to give up those big family gatherings because I'm not going to let Joe Biden take that away from us. So hold on a second. I want to talk about the tomahawk steak for a second because, first of all, I can make a mean hamburger. I make great hamburgers. Oh, he makes the best hamburgers. Smash burgers.

They're smash burgers. Smash burgers. I'm a, I've never really grilled. And so I started grilling and I would call John Sr. as I'm grilling to go, what do I do? What's the temperature? What do I put on it? How do I prep it? And I've gone, you know, from, you know, elementary to like middle school in my, in my, in my

grilling, I've improved a lot with your help, but I'm telling you what you sent those tomahawk steaks on mother's day home with Rachel. And I was like, I have never had a piece of meat that tasted better than the, than the Tomahawks you sent home. And it was what you had on it. It was the rubs. I don't know what you did to it, but it was absolutely. piece of meat that tasted better than the tomahawks you sent home. And it was what you had on it. It was the rubs. I don't know what you did to it, but it was absolutely. The meat is great.

It's from 44 Farms. I know, but the meat was great. But how they prepped it was amazing. Yeah, it was amazing. It was amazing. Yeah, so one thing about 44 Farms specifically, and people are looking out, you know, watching or listening, 44steaks.com, they do ship to your front door. So they do ship nationwide.

But they have no antibiotics, no preservatives. It's mixed all the difference. It's injected with nothing. It is pure American blue-collar beef out of Cameron, Texas, actually. And they don't, like you said, they don't waste anything. So all that, you know, especially what we do with, with, uh, our segments in New York, a lot of people don't see it, but we send home food with, for everybody, uh, Mark, for the crew, for the producers, Mark, always with lots of family on many occasions have

served some of the police precincts and local fire stations that are just around the corner. But back to the 44 farms, the tomahawks that you had, some of it is, and we tell a lot of people this, you know, what's the best steak. And in my opinion,

that's a very subjective answer, right? It's hard not to have a really good quality steak when it starts with a good quality beef yeah yeah what you get in 44 and I actually what kind of our measurement of good a good steak is when you don't have to put sauce on it and your taste of beef beef is just fantastic so we try not to over season. It's hard to beat salt, pepper, garlic, uh, on, on a simple, sometimes the best, especially when you're dealing with a good cut. Yeah. And so you have, you, you also have in the rest in, in the book, you have recipes for chicken

thighs, which again, very affordable to do. And you guys are awesome at the side. So if you're having a barbecue, have your chicken thighs, have your ribs. You can have cheaper cuts of meat, but go big on the sides. And it's not skimping because the mac and cheese with the jalapeno and the bacon that you guys make. Unbelievable.

I could just eat that as a meal. Yeah. I love it when you put bacon in mac and cheese. We put bacon in Tanya's baked beans. We do bacon wrapped pickles. We do bacon pig shots, which by the way, the bacon pig shots is in the cookbook with a story with you and all of us,

Rachel at Talladega. So that's Talladega. Talladega Nights. Ricky Bobby. We love cooking. We love the fact that we've got great recipes and there's ways to cut corners when you need to save some money. But what we are loving about this book is that we were able to share it with folks like y'all, the stories that are in the book. We just spent time at Richard Childress Vineyard at a Helping a Hero event

with Paula Deen, and we cooked with her. We love us and Paula Deen. And what's cool is the recipe we cooked was relatively simple. It was an appetizer style. It was smoked minute cheese, smoked sausage, jalapeno on top on a scoop chip. It was pretty simple, which we add our flavor to it with the way we smoke it. But it was so good because of the people that we do it with. We met some incredible people.

We served, obviously, our veterans, which is what that organization was about. But the whole point of Gathering Grill is to do it with great people. So it's kind of like that whole premise of why is a hot dog at a baseball stadium so good when it's kind of a cheap hot dog? It's because of the experience that you have when you do it yeah it's true some of our best recipes are sometimes mistakes because we're we're out cooking at deer camp or one of the coolest recipes was with rick ripen youth we're at talladega daytona i forget which which nascar race and he was like well why don't you try have you ever tried this and And it ended up, it was griddled Mac and cheese and it was just a,

but it's, you know, those off times when you're hanging with good people gathering with good people. Um, and it's the stories that we, we come out of it with, uh, and, and the food is kind of a by-product of that, but that's, that's what makes the food so good is the people you do it with. And I love that you guys have done the book because, listen, you guys are family-centric. If anyone watches Fox and Friends, you know that the McLemores are about their McLemore clan. And if you've seen pictures of your kitchen, what Tanya has done, it's like it is the gathering place where you make good food. And you made it big enough where you're like, you know what?

We want people to come over and share in this great experience. Now, I would only add in, which I can't control. This is in God's hands. But some great weather with my family and barbecue. That is the creme de la creme. But I remember asking you, John Sr. I was calling, going, like, where do I get all these recipes? Do you have a book?

This was like two years ago. Well, you have Dad Gam Good. Yeah, right. But then you're like, I got a previous book, but you just wait, Sean. We're working on a new book right now, and this is it. So as you talk about the recipes, but also, do you have a, I guess, is it simple enough for middle school barbecuers like me to get benefit out of the book that I can actually do? Yes, that is one thing. Well, lots of things.

The stories, trying to save money, having nine different categories from breakfast to leftovers is all great in the book. leftovers is all great in the book but what we did try to do is have anybody whether you're you got trophies on your wall because you've won Memphis in May or you've never barbecued we've always tried to do recipes to where if you follow the recipe it's simple to follow and you don't have to go buy things that are too outlandish. So we did want it to be simple. We actually used to have a slogan called cooking made simple, smoking made simple, grilling made simple. And this book is all about having someone be able to get it and go, man, I can do these recipes and I'm not a really big barbecuer. and I'm not a really big barbecuer. So, yes, we try to do that for not just folks like you, Sean,

but anybody out there that is intimidated by the cooking process. We wanted to make it simple. And one thing that I think is a little bit of a hidden message or hidden Easter egg in the book is if you look at some of the tips on some of the recipes, we focus on technique, and we try to make the technique simple because it's like I said earlier, what's the best steak? Well, I mean the best steak, how do you like it cooked and what do you want on it? So some of that subjective, but the technique itself on how to perfect, you know, that end result we try to focus on. And then one Easter egg is we actually give some tips on how

to convert outdoor barbecue recipes that you can do in your kitchen. So that's a reverse seared technique, but teaching you how to do it, starting it in your oven and then searing it in your skillet on your stove. So there's some really cool hidden techniques in there that allows people to take, you know, whether it's weather or, you know, whatever you have going on is maybe I don't have an outdoor barbecue, but I still could take some great recipes and still do it in my kitchen. Yeah. I mean, if you got, if you, if you are able to invest in a master built, I have one. It's awesome. It's awesome. It just takes a lot of the guesswork out of it. Again, trying to keep, keep things simple. And I guess, you know, we're talking about family.

I just advise to guys out there or women, if you're thinking about a gift for your husband, your boyfriend, get them a master built. Get them the cookbook. Because, I mean, it's great for women to learn to barbecue. But there is something about dads barbecuing. There's something all-American. And if you're going to be a dad or you are a dad, just get your barbecue on. Just do that for the family. There's something masculine about it as well.

It is. It's super masculine. And if you can't do it, it's like a ding on your mail card. Yes, it's part of the mail card. If you can't barbecue, hand the card over. We're so ethical, John. of the meal card if you can't barbecue here we'll cart over let me say let me say this because our uh our the the gravity series grill that you see us cooking with on you know all of our fox segments and that and you guys have it is uh it's a charcoal based product you know so you're still using that old school technique of charcoal but it's digitally controlled yeah and it takes that that guesswork like you said of it because all you're doing is you're still using that old school technique of charcoal, but it's digitally controlled. Yeah. And it takes that, that guesswork,

like you said about, cause all you're doing is you're loading your charcoal and you put your starter in and I can have the grill lit in 10 minutes. So it takes what used to be not only intimidating charcoal process, but it takes a while to do. I can have the chart, the actual grill lit in 10 minutes up to grilling or barbecuing temps. And it allows charcoal to be a weekday fuel source. Charcoal predominantly is a weekend fuel source for a lot of barbecuers.

It's time to do. But it allows a family, whether it's me and my girlfriend or a family of four or six, for the husband or even the wife, because it does take that complexity or that intimidation factor out of charcoal. But I can have the grill lit in 10 minutes and I can be grilling no different than I would on a gas grill or any other, you know, so that is the nice thing about it. And that's a lot of people ask, like, how do y'all pull that off cooking with charcoal in New York?

Because what people don't see is, you all know this, the permitting that you have to go through to be cooking and doing live fire in the city, you don't have to have that with the product. So we're still cooking with charcoal. That's why they're making friends with the fireman around the corner. Yeah. Giving them food, making sure everything's on the up and up. You know what's interesting, you guys? I mean, by the way, again, the book is Gather and Grill. It is rising up the charts.

I encourage everyone to purchase it. Again, also a great Father's Day gift as Father's Day is around the corner. But, you know, there is, you know, people are fighting with inflation, right? So they're trying to find ways to be with their family and grill and barbecue and not let Biden steal the joy out of being an American. But they're also waging a war on ranching. They're waging a war on meat. They're trying to convince all of us that we should be eating bugs and be vegans or whatever they want for us. And I am just absolutely loving this moment we're in where the government is telling us to do one thing, the powers that be, the WHO, the World Economic Forum. And Americans

are saying, screw you. We want to barbecue. We want our meat. There is a moment happening right now where Americans are saying, you're not going to take this away from us. We'll be right back with much more after this. and what that means for you and for Canadians. This situation has changed very quickly. Helping make sense of the world when it matters most. Stay in the know. CBC News. What is so interesting about what you're saying is our cookbook is number one on the vegan cookbook chart. What? book is number one on the vegan cookbook chart because I guarantee you they're eating our meat.

Is that real? Is your book number one on the vegan charts? I'm going to go back to it on Amazon right now. But yeah, we were, yep, look at this. It's top new releases. I don't know if you can see it, but it shows on vegan cooking. Okay, I am so absolutely loving this. You know what it is? Meat is becoming, first of all, we're becoming much more informed about how nutritious how densely nutritious meat is how it's perfect and all the lies that our government is

telling us not to eat meat um they're just that they're lies and people are savvier and also i think i think americans just like to give a big middle finger to people trying to tell them what to do and there's nothing more american than getting in your backyard with your family and grilling. And I love that you guys have stuck to this message. You've not allowed anything to change the way you guys do things. Your message is clear. It's family. It's food.

It's God. And it's country. You know what? A lot of people are not going out to eat anymore. A Big Mac has gone from like $6 to $12. You know, a lot of people once in a while, whether they're going to order from DoorDash and get stuff delivered to them,

or they're going to go out to eat, you can grill an amazing meal for less than you can go out to eat because you're cooking it at home and doing it well is all the difference. I think people are making those choices. Like, you know what? Let's have a great meal, a great meal instead of an okay meal eating out. We're going to cook at home and doing it well is all the difference. I think people are making those choices like, you know what, let's have a great meal, a

great meal instead of an okay meal eating out. We're going to cook at home. It's true. Can I have a quick, another point, just do you give recommendations for spices as well? Because I think sometimes I'm like, you want me to get what, where do I get it? How do I get the right spices for the right meal I'm cooking? Are those recommendations in there also? Yes.

In terms of the cookbook, yeah, we have actually some homemade. I think we've got five or six rubs in the book that are kind of homemade rubs. And then, you know, our partners at Lane's Barbecue, they're out of Bethlehem, Georgia. They're good blue-collar guys. They're out of Bethlehem, Georgia. They're good blue collar guys. And they're all 100 percent of their stuff is made in their facility in Bethlehem, Georgia. So it's American made, very grassroots American blue collar. So we but we do have a section in the book that is spices, rubs and sauces. Slices, rubs, and sauces. But, you know, we're also ambassadors for Lane's Barbecue.

And a lot of their stuff is, you know, really, really good, which I think, again. I have the salt, pepper, garlic one that I put on almost everything. It's so simple. And like you said, if you're getting good meat, like the kinds that we order from 44 Farms, but wherever, even your local butcher. We also get, by the way, we have a pig and a lamb that we have killed every year from a farm around the corner. We didn't kill it. I didn't kill it.

But it was grass-raised, farmed like half a mile from our house. Yeah. I even have the skin from the lamb laying in my living room right now. I told you, i don't like to waste i don't waste anything next year you know what i didn't do this year that i'm going to do next year they will give you the fat from the pig and i can make chicharron but i i chickened out

last year but i'm not going to chicken out next year but yeah i mean it's lane stuff is great it's simple um it's as you said American-made, and you can trust it. I just wrote an editorial, actually, for a magazine like two days ago, and they were asking about how to save money, save costs, and part of the cost savings that I was trying to encourage people to do is, they were talking about brisket specifically, is don't ever throw away your brisket trimmings because you can actually grind those up and make

burgers out of them. There are so many ways at extending the cost of me, even on something expensive, like a brisket. And I know if you were to do the math on it, are you saying take, wait, wait,

wait, are you saying you, you, you cut up your brisket and then the trimmings that are left, you grind that and you can turn that into a burger. Of course. That makes perfect sense. Yep. Awesome. So you want to buy an untrimmed brisket and then take the trimmings from the brisket, you know, because you want to trim it down so it will cook properly. And you take the trimmings from that and you grind them up and you make burgers out

of them. And they'll be some of the best burgers you can have. Yeah. I believe that, you know, I love the point that Sean made, you know, over COVID, they try to get everyone, you know, on door dash and,

and you know, it's like all of it is stuff that pulls us away from family, right. Pulls us away from the kitchen, get people ordering stuff just to eat by themselves in front of their screens. And what I love about this book is the name gather and grill, kitchen get people ordering stuff just to eat by themselves in front of their screens and what i love about this book is the name gather and grill bring the family together there's never been a

more this the world is crazy right now the only thing you can control is your own little family and i think there's nothing more important than the dinner table there's nothing more important than than the backyard in the summer and i I love that you guys are bringing that back to the center, telling people that they can do it in a cheap, affordable way. They can do leftovers. They can waste not one little piece of meat. They can make bone broth with their bones of their meat. And they can focus on quality meats rather than ordering junky stuff off of DoorDash or wherever and bring the family back together. One thing that I do love about us working with 44 Farms is a lot of people don't know this, but what they do behind the scenes for a lot of ranchers is pretty incredible. But, you know, and we align on values. I mean, they're not afraid to talk about their faith, which, you know, a lot of you guys know, if you know our Masterbuilt story, Masterbuilt is built by the master, the whole name.

Masterbuilt and the founding principles of that, what that means. You know, the Macklemore family is not necessarily afraid to talk about our faith. So we love aligning with people that are definitely American first values, but traditional American values, which was based on faith principles, knowing where we came from. And then obviously what we do on a daily basis, the whole premise of Gathering Grill is us doing it with good people. A lot of those good people for us is centered around our family. And what a lot of people don't maybe not know this about the book is a lot of the recipes are family recipes.

So if you read through the book, Bailey has two recipes. Brooke has two recipes. Those are my sisters. Cynthia, my great pop all who founded master bill. His wife has a recipe Mimi, my mom's mom. So my grandmother has a recipe. So a lot of these recipes are the recipes that those family members brings to our, our cookouts. So pick a holiday, you know, and y'all know this, everybody does this, you know,

who's bringing what, who's bringing baked beans, who's bringing mac and cheese, who's bringing green bean casserole. All of those casserole recipes are the recipes that those family members brings to our, you know, whether the holidays or barbecue cookouts we just did it uh you know a week or two ago at memorial day uh we had a big barbecue cookout everybody brought their sides brooks buffalo dip which is in the book that's my favorite favorite buffalo dip she brought that to the the family cookout you know i just i want to mention the guys at 44 Farms. Rachel knew them years ago. Isn't that crazy? And they're faith-based, and they were doing their cows right,

raising healthy cows that were great to eat. So she knew of them. And it's like, oh, my gosh, you're with a Macklemore. I know. It was such a great synergy that happened there I you guys didn't know that I knew them and I and I didn't know that you guys were working with them and then when all came together but you know what I think people are also in that moment where they want to support businesses that are valued you guys like working with people that are that are aligned with your values guess what

customers now are realizing they need to purchase from companies that are aligned with their values. And so both all of these are I love that you brought up the tradition again, recipes as a way to connect us through our through the generations. I don't know if you know, Sean and John and John, that one of the videos that's going viral right now on onok and on social media are old grandmas making pasta and what we're seeing is that yeah it's an amazing phenomenon that's happening and what it is is people are hungry for tradition people are hungry cooking is something that was you know traditionally passed down you watched your grandma make whatever and just like you have in the book and maybe you grew up in a family that doesn't have that, that didn't cook, that did a lot of takeout.

You can start those traditions. Now gathering grill is a way that you can start with the family barbecue this summer, figuring out how to barbecue, get your barbecue on. Um, if you're a guy man up and learn how to do it because your family needs you in the backyard. You know, as I, I watched the show, you guys, um, and yeah, I, I, I've, I've tasted the barbecue and it's delicious. And I see Rachel will and Pete sometimes Joey eat the barbecue too,

but they'll do these bump shots where they'll come out to you guys where you're, you're barbecuing. And what you do is you show how fun the process it is it's not just the food it's it's the preparation and the grilling that brings people together and the time it takes to to have the meat cooked in the anticipation of the meat and the you know and and the sides are being uh are being made it's it is it's the whole process that goes into then eating the meal. And the whole experience is

family-driven. The whole process is fun. And I think you do a really good job exemplifying that. Because your family is having so much fun in the square, barbecuing for all, whether it's the cast, the crew, security, police, fire department,

you're having a ball doing it. And I think that's a great way to get people to go, you know what, we could have that same kind of fun in our backyard. We just had a comment. I was going back and forth on this comment. This person said, you guys make a great barbecue. And it was a kind of negative reference, but he referenced us as WWE style barbecue. And I was like, I'm okay with that.

I'm okay with that. Because I was like, one thing that you're never not going to see from us is we're going to have a good time doing it. We're going to be passionate about what we do. And you're going to see us trying to put smiles on people's faces. And I was like, you know what? I'm glad that he kind of saw us. I like that. I's faces. And I was like, you know what? I'm glad that he kind of saw us. I like that. I like that. I think it suits you well. And also last thing, and I know I'm loving on you guys a lot, but you know, I love you. I love the example you set

a father, son, and the whole family, by the way, Tanya comes out, your sister comes out. I mean, everyone's there. And when you guys come to Fox and friends and, you know, it's a family that's working together, that's making the world a better place, one steak at a time. That's, you know, exemplifying how important and preeminent family is. And this book is a family barbecue book. That's why it's called Gather and Grill. And you guys have done a fantastic. I didn't think you could outdo your last cookbook but you did and you couldn't have done it at a better time when america needs families stronger than ever and

food and barbecue can help do that along with a good prayer before that barbecue it's so good that even it's topping the vegan charts so yeah i just i can't i can't my head's as well um macklemore's john and john John has one more thing to say. Go ahead, John. I can never get off of an interview and feel good about myself without thanking Tanya because Rachel, thank you for loving her. Like you do. I do love her.

She is the absolute matriarch in our family. The backbone, the cookbook, all the stories, all the pictures are because of Tanya. And it is so much fun for us to be able to do what we do as father and son. But Bailey was just with us. Brooke's coming this weekend with us. Michael from Texas is going to be coming. Tanya's on every trip. So the fact that we do with our family.

And y'all set a great example of what husband and wife and family should be like, we're proud to do it with y'all. A successful man is a man that does it with his family and never neglects the fact that family, God first, family second, and then all the rest. And thank y'all for sharing those values with us we freaking love y'all yeah we love you guys too we love you right back and just for those who may not know, I know who

wears the pants in the McLemore family and it's not John or John it's Tanya she is the force to be reckoned with she's amazing we have an episode we did a while ago if you want to go through our library It's Tanya. It's Tanya. By the way. She is the force to be reckoned with. She's a force. And we have another, we have an episode we did a while ago, if you want to go through our library. The How Tanya and John Met story is fantastic. It's in there.

It's a love story like you've never seen. And the story of Macklemore is in there as well. But we really wanted to focus on Gathering Girl because we're really proud of you guys. We're really happy that it's doing so well. There's a reason it's climbing so quickly up the charts, even the vegan charts, that even the vegans couldn't resist. That's right. It's officially a bestseller, so we want to keep it up there. And, you know, it's an honor to have a barbecue book being on some of those lists because that's, you know, it's hard in and of itself. But thank you guys for loving and supporting us. We are going to be at Barnes

and Noble doing a book signing here in Columbus, Georgia coming up. So check it out at all bookstores, but thank you for, you know, Barnes and Noble letting us come in and do that. John and John McLemore Gather and Grill. Get the book. It will have all you need for your summer barbecue. Gentlemen, thanks for being with us.

We appreciate your friendship and all the great work you do. Thank you, Alex. You're amazing. Great conversation with the McLemores. I love them. They're such good human beings. What you see on TV is truly who they are. They're the nicest people you will ever...

It's like Georgia. You think of someone from Georgia, Malcolm Morris, Ariat. That's it. I tell you, it's one of the blessings of doing that show. They're some of our best friends that we met through doing the show, and we just love them.

Sean has a barbecue problem. He picks up the phone. They're there. Walk him through it phone. They're there walking through it. Now, not everyone can do it. You might have to just get the book. But not everyone has a month's speed dial. But that's just the kind of people they are. They don't care.

They just, from the heart, good, good people. The first time I called him, I was nervous. He's the nicest guy. Just call him. I called him. He is so fantastic. And then I got to know him over the years. So Gather and Grill, again, I love their faith and family and country.

That's what they represent. And that's what this book is. And by the way, it shows you how wonderful the Fox viewer is and how they care about faith and family in a summer barbecue, which is why this is number one. Yeah, this book is climbing because the Fox viewers love them and love their stuff. But, you know, I don't know if there's a lot of vegan Fox viewers, so I'm just really impressed. This thing is blown up. All right. All right.

Bye, everybody. Thank you all for joining us at The Kitchen Table. If you like our podcast, you can rate, review, subscribe, wherever you get your podcasts. Always find us at foxnewspodcast.com. We drop Wednesday, Thursday, and Friday. Subscribe, get a notice. And until next at Fox News Podcast dot com. We drop Wednesday, Thursday and Friday. Subscribe. Get a notice. And until next time, have a good one. Listen ad free with a Fox News podcast plus subscription on Apple podcast and Amazon Prime members can listen to the show ad free on the Amazon Music app. Jason in the house, the Jason Chaffetz podcast.

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