ALL
ALL RIGHT, IT IS GOING TO BE PERFECT WEATHER FOR COOKING
OUTDOORS TODAY, SO WE'RE FIRING
UP THE GRILL. CHEF BRIAN INGRAM
IS HERE AGAIN AND I SAT DOWN,
YOU HAD STEAK READY. FIRST
OF ALL, TELL ME ABOUT PURPLE ICE
CREAM. WE TALKED ABOUT FIRST
IHLEN . YEAH, KEGAN CASE. WE'RE
GETTING READY TO OPEN IT. SO
IT'S MY IDEA OF KIND OF WONKA
MEETS ICE CREAM. SO WE HAVE
ADULT CLOTHES THAT ARE RED WINE
AND SORBET AND FROZEN GRAPES
TO GIANT SUNDAES FOR YOUR KIDS.
SO WITH THE KIDS BEING COOPED
UP WITH CHAVANNES, EVERYTHING,
WE REALLY WANTED TO HAVE A PLACE
WHERE THEY COULD COME AS FAMILY.
IT'S PERFECT. THERE'S DRINKS
FOR THE KIDS. YES. AND DRINKS
WIGDAHL. HOW DID YOU COME
UP WITH THE IDEA? BECAUSE I HAVE
TWO KIDS AND WHEN I GO TO THE
ICE CREAM SHOP, I REALLY WISH
I COULD MAYBE HAVE A GLASS
OF RED WINE OR SOMETHING.
PERFECT. ALL RIGHT. WE GOT
THAT . BELINDA HAS WHAT IS
BELINDA HAVE BACK THERE? SO
SHE'S GOT OUR LIMONCELLO
CHAMPAGNE. SO LIMONCELLO
CHAMPAGNE AND ORANGE SORBET IS
A GOOD. OH, SHE LOVES IT. YEAH.
ALL RIGHT. YOU'VE GOT THIS.
IT'S LIKE YEAH. BRIAN'S COOKING
STEAK LIKE DUNNELL. NO, NOT JUST
ANY STEAK. IT'S TOMAHAWK STEAK.
YEAH. SO WOODFIRED CANTINA WE DO
TOMAHAWK THIRTY TWO OUNCE. YOU
CAN BUILD THEM AT YOUR TABLE
AND DO TACOS. SO WHAT COULD BE
BETTER THAN A KIND OF BEAUTIFUL
TOMAHAWK COULD GET IN THERE. YOU
CAN COOK THEM HOWEVER
TEMPERATURE YOU LIKE. I'M MORE
OF A MEDIUM RARE KIND OF GUY.
YEAH. SO WE'LL KIND OF MAKE YOU
A TACO HERE . SO WHEN YOU'RE
COOKING THE TOMAHAWK, IF YOU IF
YOU'RE DOING IT AT HOME WITH .
YEAH. WHY GO HAVE SOMEONE
PROFESSIONAL LIKE YOURSELF DO
A MUCH BETTER JOB BUT HOW LONG
YOU DO EACH SIDE.
>> WHAT SAHRON DEPENDING ON WHAT
YOU'RE KIND ARE LOOKING FOR
A MEDIUM RARE IT'S ABOUT FIVE
SIX MINUTES ON EACH SIDE MEDIUM
ARE GOING TO GO LIKE EIGHT
MINUTES AND IT JUST KIND
OF DEPENDS ON YOUR TEMPERATURE.
I LIKE TO PUT A LITTLE PEKEL
ON MINE. YEAH, YOU CAN PUT SALSA
ANYTHING YOU WANT. DO YOU GO
GRILL FULL UP OR MIESVILLE
UP AND THEN I PULL IT OFF AND GO
HENDRUM FOR A LITTLE. AND THE
MOST IMPORTANT PART WHEN YOU
COOK A STEAK, WE'RE JOKING ABOUT
IT EARLIER. YOU TAKE IT OFF, YOU
GOT TO LET IT REST FOR TEN
MINUTES. SO I RUSH THIS ONE
WEEK. I'D PROBABLY BE A COUPLE
MORE MINUTES. LET IT REST. IT'LL
COOK UP MORE TO THAT MEDIUM RARE
TO MEDIUM AND JUST KIND OF LET
IT SIT THERE FOR A LITTLE WHILE.
SO MANY PEOPLE ARE AFRAID TO LET
FOOD SET. YOU WANT TO LET IT SIT
FOR A LITTLE BIT NOW WHEN YOU'RE
LOOKING AT STEAKS AND YOU WANT
TO KIND OF PICK OUT THE BEST ONE
FOR YOUR AT HOME BARBECUE, YOU
GOT FRIENDS AND MAYBE YOUR BOSS
IS COMING OVER. WHAT'S A PERFECT
ONE TO PICK OUT? YOU KNOW,
MARBLING IS YOUR FRIENDS. YOU
WANT TO SEE THAT THIN FAT
AND NOT THE BIG FAT THAT'S
IN THERE, BUT A REALLY THIN FAT
LINE IN IT THAT IS FLAVOR. SO IT
GETS A LITTLE ROUGH. THAT'S WHAT
YOU NEED IS THAT LOVE WHAT IT
LOOKS LIKE THERE'S SOME KIND
OF RUB ON ON THE OTHER SIDE.
YEAH. SO WE DO OUR BARBACOA RUB.
SO IT'S GOT BROWN SUGAR, SOME
ANCHO CHILI IN THERE, SALT
PEPPER AGAIN. JUST GIVE IT SOME
FLAVOR AND AGAIN GET THAT ON
YOUR STEAK A COUPLE HOURS BEFORE
YOU COOK IT SO IT CAN REALLY
START TO PENETRATE THE MEAT. HOW
HAPPY ARE YOU THAT THINGS
ARE BACK OPEN AGAIN. YOU CAN
START SHARING YOUR FOOD WITH THE
WORLD AGAIN. I'M SO HAPPY. YEAH.
THAT WE GET TO SHARE OUR FOOD.
BUT HALSTAD QUARATINE WE GET
TO PUT PEOPLE BACK TO WORK.
THAT'S IMPORTANT. SUCH
A BLESSING FOR US. YES, THAT IS.
WHAT'S YOUR FAVORITE THING
ON YOUR MENU? DO YOU HAVE
A FAVORITE CAN YOU HAVE A . I DO
THE TOMAHAWK. I'M A I'M A BIG
GUY SO I LIKE I LIKE TOMAHAWKS
AND I LIKE ICE CREAM. SO IN ALL
OF OUR RESTAURANTS I KIND
OF START WITH WHAT I LIKE
AND HOPE THAT THE MASSES LIKE IT
AS WELL . HAS IT BEEN YOU'RE
ROLLING OUT WE TALKED TO A CHEF
EARLIER ABOUT THIS, BUT TRYING
TO DO THESE THINGS AND TRYING
TO EXPAND AND OPEN UP DURING
A PANDEMIC, HOW DIFFICULT WAS
THAT ? IT WAS DIFFICULT
AND EASY. SO GUYS LIKE ME
THAT ARE INDEPENDENTS, A LOT
OF THE CHAINS PULLED OUT OF THE
TWIN CITIES. SO MAYBE BANKS
AND FOLKS THAT NEVER TOOK
A CHANCE ON THE LITTLE GUY NOW
NEED US. SO THEY'RE GIVING
OPPORTUNITIES THAT WE NEVER HAD
BEFORE. SO YOU'RE GOING HOW LONG
IS THAT GOING ON THERE FOR THAT
ONE? PHENOMONAL ABOUT
FOUR MINUTES. I THINK FIVE
MINUTES. WE'RE GOING TO LOOK
THAT UP. OH, LOOK. AND WE'RE
GOING TO HAVE THAT READY TO GO
NOW. SOME PEOPLE ARE FLIP ONCE
AND ONLY ONCE.
>> OTHERS YOU SAID WITH THE
TOMAHAWK GO, YOU GOT TO DO IT
A COUPLE OF TIMES JAISELLE.
AND AGAIN, DEPENDING ON HOW
HIGH YOUR HEAT IS
THAT WOODFIRED, WE HAVE THOUSAND
DEGREES. SO WE GOT TO KEEP
MOVING THE MEAT A LITTLE BIT AT
HALSTAD TO LEAVE IT AND JUST
KIND FORGET IT IF YOU PULL IT
AND PUT IT ON INDIRECT HEAT.
I KNOW YOU TALKED A LITTLE BIT
ABOUT EARLIER. HOW BIG IS YOUR
WOODFIRED THERE? ONLY TWO FEET
AND THERE'S NO GAS IN THE ENTIRE
RESTAURANT. PEOPLE ARE LIKE YOU
DON'T HAVE FRIES, YOU DON'T.
YEAH, THERE'S NO GAS. THERE'S NO
IF IT CAN'T BE COOKED ON WOOD
THEN WE CAN'T MAKE HOW LONG
I FEEL YOU'D BE A LONG TIME
TO GET THAT THING FIRED UP .
EVERY MORNING WE GET THERE
BRIGHT AND EARLY IN THE
MORNING AND WE GO THROUGH ABOUT
TWO CORDS OF WOOD EVERY OTHER
DAY. YEAH, THAT IS AWESOME.
BRIAN , THANKS SO MUCH.
THANK YOU FOR STAYING. I DON'T
THINK IT WAS AGAINST YOUR WILL .
RIGHT. LIKE, NO, WE DIDN'T
ACTUALLY HOLD THEM HERE.
WE ACTUALLY BEAT THIS PATIO, GET
MEAN. IT'S PERFECT. ALL RIGHT.
I'M GOING TO TELL EVERYBODY, BY
THE WAY, THAT WOODFIRED CANTIN
OPENS TODAY. TODAY, KEGAN
CACHSUND