Speaker 1: Hey, Ero, are you doing absolutely fantastic chef? How are
you doing today?
Speaker 2: I'm doing fabulous. Thanks for having me, man, I'll tell
you what.
Speaker 1: I am so proud of you for stepping out here
and giving us the opportunity to really play a smarter
game when it comes to what we are devouring each
and every day.
Speaker 2: Well, I appreciate that very much.
Speaker 1: And to do it with Little League, I think that's
awesome to be connected up with that.
Speaker 2: Well, Listen, you got to start when the kids are young, right,
These kids are playing, they're hard eye. You got to
keep them fueled with the good stuff.
Speaker 1: Yeah. So, I mean, what is the one thing that
you're learning by by being basically a food coach to
a lot of people.
Speaker 2: Listen, I know from experience how busy life kids as
from school to practice. Young athletes need energy, carbohydrates and protein,
but it can be hard work to keep them fueled
when you're on the go. That's why I turned the beef.
There's lots of ways to prep ground bee for staking events,
and I know my kids are happy eating beef for breakfast, lunch,
or dinner any day of the week.
Speaker 1: Well, that's one thing that you're proving to us is
that you know, baseball isn't always about that hot dogs
and apple pie. You're saying, bring in some beef too, buddy, Listen.
Speaker 2: Steak shop, beef back. Kids are gonna be at loving, skate, tacos,
breakfast soccos. Yeah, I agree. Fire up the grill, folks
who cut the meat on there, some light marinades, some
spice rubes, and everybody's gonna be very happy.
Speaker 1: Do you'd think that one thing that we need to
do through people like you inspiring people to get into
the kitchen, it also has to include the young adults
get in there and understand what we are doing.
Speaker 2: Listen, Just like these kids are learning how to play
baseball to young age, they should be learning how to
cook and feed themselves the right way, not relying on
fast food and all that kind of stuff. It's an
easy skill to learn. Obviously, I'm a chef. My kids
do want to cook. For one of my biggest passions
in life, teaching how to cook responsibly and put good
food to their body.
Speaker 1: Well, we can't eat beef and beef alone. What we
do is we'd like to mix it with things. So
as a chef, what do you build up with that
beef dinner.
Speaker 2: Well, I got a couple my favorite recipes right in
front of me. One of my favorite go two meals
every week is spahetti and meatballs. Yeah it's a family favorite.
But when you're going to make some meatballs, I say
make an extra. You can turn them into some meat
ball palm sliders, which you can heat up on the go.
You can pack them up, you can enjoy them during
a ball game. And I always love just firing up
the grill with some burgers or some slaughterers. I got
some burgers on top of some lettuce, slice of tomato,
American cheese, and shaved pickles and my world famous secret sauce.
They hit the spot every time.
Speaker 1: You know one thing about the when you bring up meatballs,
what I do is I like to put my meatballs
in an air fryer and then I'll bring it in
with the rest of the stuff because.
Speaker 2: I like music to my ears. Yes, you always want
to give your meat bow as a quick sear, whether
it's in an air fryer or so tappan. Some restaurants
even deep frying, but in the air fryer works beautifully,
so you had that nice crust on the outside. And
then get them in that sauce so that gravy let
them similar way for hours.
Speaker 1: I'm a huge soup mediac I mean I do it
year round. How is it that we can make our
beef soup better? What would you say is it can't
be the seasoning all the time the beef soup.
Speaker 2: Yeah, listen, I think obviously you got to rely on
to really nice cuts of meat for some of the
fattia ones, but well morbid ones that break down in
that soup. But obviously start off with a nice base.
You want to get some roasts and vegetables in there,
some girl or some audience, some reer plow right, any
kind of vegcables working there. I would rely on some
nice spices, some fire roasted tomatoes, maybe some chilis. Don't
be afraid to throw some grains in there in the end,
or maybe some pasta. Something works really well. Make that
soup into a hearty meal.
Speaker 1: Please do not move. There's more with Chef Josh Capon
coming up next. We're talking baseball and beef with Chef
Josh Capon. Now, are you a big fan of plant
based beef, because I mean I'm starting to see a
lot of that, and sometimes I think that, man, you
mean fake beef.
Speaker 2: That just doesn't say out to you. I think there's
only one beef by If you want to eat a
little bit less of it, that's fine, But I don't
think there's anything better than a big juicy burger off
the grill.
Speaker 1: Now, what are you doing besides you know, doing what
you're doing today, because I mean, you've got to have
a kitchen and you've got to get everything prepared. I
mean to me, you're that leader of that business.
Speaker 2: Yeah, listen, we are leading the way. My second location
of Capon's Burgers opening up. I have capon Shop House
opening up. So I love seating feeing the people, any
any form of people anyway I can, because I will
tell you when somebody's enjoying a burger or a big fat,
juicy steak, I guarantee there's a big old smile on
their face from ear to ear.
Speaker 1: Chef, I'll tell you something, you know, Charlotte has become
like a burger A mecca is what it is. Because
it seems like every restaurant has their own style. And
we owe it to people like yourself because you took
the chance, you inspired you influenced and you and you
opened up people's imaginations.
Speaker 2: Listen, I completely agree with you. I mean, even when
you go out to a beautiful dinner, sometimes if you're
in the moon for a burger. There is nothing better
than a burger. And I love that restaurants are elevating
them and treating them like I always say, if you
treat your burger like a steak, you are winning. And
whether it's a six outs vedause, tedouts patty, treat that
burger with respect it and tener grade, stress it out,
put it on a beautiful bug rt some great topas
on there. One of my favorite things when I go
out to dinner is I love a burger cutting the
four as a lappetizer. You know that way, I still
got a roof for that stake. But get a beautiful burger.
Say you know what, bring me a burger cut into four.
Everybody gets at that perfect fight court of reducing burger.
That's how you get the potty started.
Speaker 1: Where can people go to find out more about what
you're doing, chef Listen for.
Speaker 2: All these incredible recipes and so many more, head out
over to beef It's What's for Dinner dot com and
let's get ready to play some ball. Everybody we out
here in the World Series.
Speaker 1: I love your attitude. Please come back to the show
anytime in the future, Chef. The door is always going
to be open for you.
Speaker 2: I appreciate that I might just slide into home if
you know what I'm saying. You know, stay with those
baseball now. I love you, I appreciate you, my man.
Speaker 1: Thank you.