Exploring Barbecue Beyond Boundaries with Michael Gomez
In this episode of the Okayest Cook podcast, host Chris Whonsetler welcomes Michael Gomez from Gomez Barbecue as his inaugural guest in a brand new kitchen set in his studio. They delve into the intricacies of barbecue, including Michael's transition from owning a restaurant to focusing on catering and farmer's markets. The conversation covers a wide range of topics such as the challenges and joys of smoking meats, the viability of pellet smokers versus traditional methods, and experimenting with unique recipes like smoked watermelon and homemade broths. Michael shares valuable insights and tips on making the best use of various cooking techniques while highlighting the importance of enjoying the journey of culinary experimentation.
Find Michael:
Web: http://www.gomezbbq.com/
Instagram: https://www.instagram.com/gomezbbq
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00:00 Introduction and Welcome
00:56 Guest Introduction: Michael Gomez of Gomez Barbecue
01:12 Weekend Recap and Farmer's Markets
02:33 Transition to Catering Business
03:43 City Market and Business Evolution
05:05 Challenges and Changes in the Food Industry
06:33 The Art of Cooking and Business
07:32 Memorable Meals and Recipes
13:20 Farmer's Market Offerings
19:10 Spicy Food and Personal Preferences
26:55 Starting a Barbecue Business
34:53 Barbecue Techniques and Equipment
36:43 Pellet Smokers: Convenience and Flavor
37:12 Enhancing Smoke Flavor
37:56 Different Types of Smokers
39:43 Wood Types and Flavor Profiles
41:30 Creative Smoking Techniques
42:03 Smoked Honey and Other Experiments
43:50 Smoking Watermelons: A Unique Approach
49:01 Barbecue Techniques and Tips
51:23 Pickled Toppings and Condiments
53:07 Reheating and Repurposing Leftovers
01:00:31 Broth and Stock Making
01:08:11 Final Thoughts and Wrap-Up
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Crew:
Chris Whonsetler
Email: Chris@OkayestCook.com
Web: ChrisWhonsetler.com
Instagram: @FromFieldToTable & @WhonPhoto
