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In the Loop with Andy Andrews

ITL124: The Andy Andrews Guide to Cooking

In the Loop with Andy Andrews

Matt Lempert

Business

4.9 • 614 Ratings

🗓️ 15 March 2014

⏱️ 27 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

On this week’s episode, I talk about my passion for cooking outdoors, reveal my secret recipe for the best grilled vegetables ever, and discuss why I like to put things that I actually use into the stories in my books.

 

I am kind of a foodie.

  • I enjoy making and eating great food.
  • I don’t know if it’s just a southern thing, but we seem to devise events around food.
  • I really like cooking outside.

 

I’m a grill guy, and I love the charcoal taste.

  • I come from a long line of “grill people.”
  • My dad thought he was good, but he burned everything.
  • All you people who have gas grills. Wrong! You’re cooking with heat and there is nothing to give your food taste.

 

For years I have put things in my books that I like or use.

  • In The Noticer Returns, Jones is teaching how to start a business, and one of the guys (Baker Larson) starts cooking with a Kamado Joe.
  • We cook on them at least three times a week.
  • We do pizza, fish, steak, and wild game.
  • One of our absolute favorites is cooking vegetables.

 

Secret Recipe:

We will cut up whatever vegetables we have and cover them with an Italian dressing to soak for a little while. We’ll then put the vegetables in a basket that goes in our Kamado Joe, and smoke them at about 350 degrees.

 

Kamado Joe Giveaway:

Be sure to watch your email for our announcement! If you’re not on our email list, be sure to join at AndyAndrews.com.

Questions for Listeners

Do you have a question? Call in and your question might be featured on the show!

 

  • Phone: 1-800-726-ANDY
  • E-Mail: InTheLoop@AndyAndrews.com
  • Facebook.com/AndyAndrews
  • Twitter.com/AndyAndrews

Transcript

Click on a timestamp to play from that location

0:00.0

You're listening to In the Loop, a unique opportunity to see life from a different perspective with New York Times bestselling author, Andy Andrews.

0:10.1

Now here's your host.

0:11.8

Hello and welcome to In The Loop with Andy Andrews. I'm your host, David Loy.

0:17.6

Andy Andrews, how are you doing today?

0:20.2

Good, brother. How are you doing? I'm fantastic. I am

0:24.2

excited to be having another conversation with you on In the Loop. The feedback that we're

0:29.1

getting for these conversations continues to be fantastic, and I'm just excited to have another

0:34.6

conversation with you. Awesome. I love doing this.

0:37.8

And so this is fun for me.

0:41.3

This is fun for me to talk about with people because when I'm traveling or just even around town here, you know, people stop me.

0:49.8

And I think people are really finding this and people are starting to share it with their buddies and other people are getting in on it.

0:57.4

So I'm excited about it.

0:58.7

And I'm glad people are enjoying it.

1:01.0

And one of the things that we try to do here is continue to allow people the chance to interact with you, to have a conversation, and really just to get to know you a little bit better.

1:11.7

I think one of the things that I did not know about you several years ago before we met was that

1:17.5

you are, I might not be phrasing this right, so you correct me if I'm wrong, but you are kind of a

1:23.3

foodie. You enjoy making and eating great food. Is that the right way to say it?

1:29.9

I get, well, I do enjoy making and eating great food. I think my wife is a foodie.

1:35.8

You know, I, I, I, I, I, that sounds like a girl thing, doesn't it? I don't know. I, I, I am

1:41.1

definitely, I'm definitely, I do like to eat.

1:46.0

I mean, and that's, I don't know if that's a southern thing.

1:49.3

Nah, it's not a southern thing.

...

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