From KCRW, I'm Evan Klyman and this is good food.

Southern Californians are spoiled.

As the majority of the country waits for summer months to head outside,

it's conceivable that grilling never goes out of season in our backyards.

As the native Angelino and the father of two small children, Noah Galuta

knows that any time is grill time. So what is he making us as we approach Father's Day?

Hi, Noah. Welcome back to good food. Oh, I didn't know if that was rhetorical or not.

It was slightly rhetorical.

Well, today I literally, I just got back from filming the second season of Barbecue Smokeout, the show I make with Kevin Bloodsoe on the lake in Corsicana for taste made.

So we've been grilling so much and smoking so much that for lunch today,

it was California Corona beans from Rancho Gordo with spinach and lemon juice and olive oil.

But we don't have to, we can cut that out. Don't tell them I didn't grill for lunch today.

Hey, we need to have balanced diets. 100%. Hey, I think I have the only grilling cookbook ever with a split pea soup

recipe in it. So, you know, I'm still, I am a fiber dad as much as I am a grill time cookbook

author. So you refer to yourself as a grill dad and you admit to spending more time grilling

after becoming a father. Yes. Has the what and how you grill also shifted?

Yeah, absolutely.

I mean, there's the convenience part of grilling.

And, you know, some people are like hardcore.

You know, if it's not charcoal and wood, it's not worth grilling.

And look, I love grilling over charcoal and wood.

Give me a rack of baby backs on the cold side of an indirect grill with wood chunks, and you can cook amazing smoke grilled ribs in 90 minutes,

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