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Speaker 1: Hey, Ero, are you doing absolutely fantastic chef? How are

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you doing today?

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Speaker 2: I'm doing fabulous. Thanks for having me, man, I'll tell

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you what.

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Speaker 1: I am so proud of you for stepping out here

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and giving us the opportunity to really play a smarter

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game when it comes to what we are devouring each

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and every day.

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Speaker 2: Well, I appreciate that very much.

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Speaker 1: And to do it with Little League, I think that's

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awesome to be connected up with that.

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Speaker 2: Well, Listen, you got to start when the kids are young, right,

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These kids are playing, they're hard eye. You got to

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keep them fueled with the good stuff.

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Speaker 1: Yeah. So, I mean, what is the one thing that

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you're learning by by being basically a food coach to

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a lot of people.

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Speaker 2: Listen, I know from experience how busy life kids as

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from school to practice. Young athletes need energy, carbohydrates and protein,

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but it can be hard work to keep them fueled

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when you're on the go. That's why I turned the beef.

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There's lots of ways to prep ground bee for staking events,

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and I know my kids are happy eating beef for breakfast, lunch,

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or dinner any day of the week.

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Speaker 1: Well, that's one thing that you're proving to us is

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that you know, baseball isn't always about that hot dogs

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and apple pie. You're saying, bring in some beef too, buddy, Listen.

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Speaker 2: Steak shop, beef back. Kids are gonna be at loving, skate, tacos,

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breakfast soccos. Yeah, I agree. Fire up the grill, folks

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who cut the meat on there, some light marinades, some

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spice rubes, and everybody's gonna be very happy.

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Speaker 1: Do you'd think that one thing that we need to

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do through people like you inspiring people to get into

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the kitchen, it also has to include the young adults

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get in there and understand what we are doing.

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Speaker 2: Listen, Just like these kids are learning how to play

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baseball to young age, they should be learning how to

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cook and feed themselves the right way, not relying on

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fast food and all that kind of stuff. It's an

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easy skill to learn. Obviously, I'm a chef. My kids

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do want to cook. For one of my biggest passions

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in life, teaching how to cook responsibly and put good

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food to their body.

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Speaker 1: Well, we can't eat beef and beef alone. What we

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do is we'd like to mix it with things. So

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as a chef, what do you build up with that

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beef dinner.

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Speaker 2: Well, I got a couple my favorite recipes right in

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front of me. One of my favorite go two meals

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every week is spahetti and meatballs. Yeah it's a family favorite.

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But when you're going to make some meatballs, I say

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make an extra. You can turn them into some meat

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ball palm sliders, which you can heat up on the go.

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You can pack them up, you can enjoy them during

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a ball game. And I always love just firing up

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the grill with some burgers or some slaughterers. I got

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some burgers on top of some lettuce, slice of tomato,

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American cheese, and shaved pickles and my world famous secret sauce.

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They hit the spot every time.

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Speaker 1: You know one thing about the when you bring up meatballs,

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what I do is I like to put my meatballs

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in an air fryer and then I'll bring it in

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with the rest of the stuff because.

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Speaker 2: I like music to my ears. Yes, you always want

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to give your meat bow as a quick sear, whether

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it's in an air fryer or so tappan. Some restaurants

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even deep frying, but in the air fryer works beautifully,

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so you had that nice crust on the outside. And

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then get them in that sauce so that gravy let

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them similar way for hours.

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Speaker 1: I'm a huge soup mediac I mean I do it

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year round. How is it that we can make our

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beef soup better? What would you say is it can't

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be the seasoning all the time the beef soup.

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Speaker 2: Yeah, listen, I think obviously you got to rely on

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to really nice cuts of meat for some of the

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fattia ones, but well morbid ones that break down in

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that soup. But obviously start off with a nice base.

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You want to get some roasts and vegetables in there,

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some girl or some audience, some reer plow right, any

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kind of vegcables working there. I would rely on some

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nice spices, some fire roasted tomatoes, maybe some chilis. Don't

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be afraid to throw some grains in there in the end,

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or maybe some pasta. Something works really well. Make that

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soup into a hearty meal.

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Speaker 1: Please do not move. There's more with Chef Josh Capon

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coming up next. We're talking baseball and beef with Chef

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Josh Capon. Now, are you a big fan of plant

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based beef, because I mean I'm starting to see a

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lot of that, and sometimes I think that, man, you

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mean fake beef.

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Speaker 2: That just doesn't say out to you. I think there's

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only one beef by If you want to eat a

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little bit less of it, that's fine, But I don't

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think there's anything better than a big juicy burger off

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the grill.

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Speaker 1: Now, what are you doing besides you know, doing what

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you're doing today, because I mean, you've got to have

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a kitchen and you've got to get everything prepared. I

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mean to me, you're that leader of that business.

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Speaker 2: Yeah, listen, we are leading the way. My second location

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of Capon's Burgers opening up. I have capon Shop House

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opening up. So I love seating feeing the people, any

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any form of people anyway I can, because I will

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tell you when somebody's enjoying a burger or a big fat,

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juicy steak, I guarantee there's a big old smile on

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their face from ear to ear.

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Speaker 1: Chef, I'll tell you something, you know, Charlotte has become

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like a burger A mecca is what it is. Because

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it seems like every restaurant has their own style. And

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we owe it to people like yourself because you took

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the chance, you inspired you influenced and you and you

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opened up people's imaginations.

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Speaker 2: Listen, I completely agree with you. I mean, even when

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you go out to a beautiful dinner, sometimes if you're

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in the moon for a burger. There is nothing better

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than a burger. And I love that restaurants are elevating

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them and treating them like I always say, if you

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treat your burger like a steak, you are winning. And

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whether it's a six outs vedause, tedouts patty, treat that

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burger with respect it and tener grade, stress it out,

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put it on a beautiful bug rt some great topas

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on there. One of my favorite things when I go

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out to dinner is I love a burger cutting the

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four as a lappetizer. You know that way, I still

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got a roof for that stake. But get a beautiful burger.

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Say you know what, bring me a burger cut into four.

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Everybody gets at that perfect fight court of reducing burger.

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That's how you get the potty started.

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Speaker 1: Where can people go to find out more about what

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you're doing, chef Listen for.

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Speaker 2: All these incredible recipes and so many more, head out

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over to beef It's What's for Dinner dot com and

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let's get ready to play some ball. Everybody we out

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here in the World Series.

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Speaker 1: I love your attitude. Please come back to the show

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anytime in the future, Chef. The door is always going

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to be open for you.

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Speaker 2: I appreciate that I might just slide into home if

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you know what I'm saying. You know, stay with those

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baseball now. I love you, I appreciate you, my man.

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Speaker 1: Thank you.