Episode 14: Monday Nitro from 7-29-96
83 Weeks with Eric Bischoff
Podcast Heat
4.6 • 5.3K Ratings
🗓️ 30 July 2018
⏱️ 76 minutes
🧾️ Download transcript
Summary
Hulk Hogan is officially a bad guy and WCW is now in the driver's seats for Monday night ratings. The angle they did on this show created real life chaos and was masterfully done. Of course Hog Wild was the next PPV but they were really building towards Clash of the Champions with Hogan vs. Flair and what many believed to be Horsemen vs. nWo at War Games in September. This week Eric explains the difficulties of shooting outdoors, why it was done here at Disney, what restrictions they had on WCW, why Turner couldn't care less during this month, and specifically what challenges were presented with doing production for WCW shows. And of course everyone has to give "props" to the "Macho Man" for committing to a scene the way no one ever has before on this show!
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Transcript
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| 0:00.0 | Hey, hey, it's Conrad Thompson and you're listening to 83 weeks with Eric Bischoff, Eric. What's going on man? How are you? |
| 0:06.9 | I'm doing great. Conrad, it's a beautiful Friday afternoon here. I've got some steaks throwing out a couple pork lines |
| 0:13.0 | I'm gonna cook them reverse-sear them on the big green egg. It is going to be an amazing |
| 0:20.6 | I'm gonna need you to explain to a lot of our listeners what a reverse series because I feel like we've got a lot of cooks out there |
| 0:27.7 | Who are listening who sort of fancy themselves as a Billy Badass on the big green egg, but when you start dropping knowledge like a reverse-sear |
| 0:36.4 | Probably goes over a few heads and I'll listen to you. Well, you know what? I'll make it really simple |
| 0:40.8 | I promise I won't go off into the cooking weeds on this one |
| 0:44.4 | You know typically when you and I'll use a steak for example typically when someone sears a steak |
| 0:49.5 | They put the grill up really high and they just kind of flip it you know |
| 0:54.4 | They let it cook on a real high temperature on both sides for |
| 0:58.5 | Whatever two three minutes depending on how tender they want it to be and whatever you get you get you know whether it's medium rare or rare |
| 1:05.5 | What a reverse series is it's just a more calculated way to achieve a much better result |
| 1:11.8 | Here's how you do it you take an internal meat thermometer |
| 1:14.7 | You insert it right through the middle of whatever it is your cooking in this case in a steak as an example and I I |
| 1:21.4 | Have my coals already hot. I've got my temperature at about 250 degrees give or take and I make sure that's nice and steady |
| 1:29.0 | I put my steaks on and I watch that internal meat temperature and that's the that's the key to this |
| 1:34.2 | You've got to know exactly what the internal temperature is of the meat you're cooking in my case |
| 1:39.0 | I like it up between 112 and 115 degrees somewhere in there |
| 1:44.3 | The minute it hits out call it 113 degrees. I immediately take those steaks off |
| 1:49.9 | I set them off to the side and |
| 1:52.5 | Then I get the heat in my grill. I get it as hot as I can |
| 1:56.8 | I want an internal temperature and they grill about 700 degrees. I mean white hot and |
... |
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