Bon Appétit Magazine Editor-in-Chief Adam Rapoport on Callaway Live

Adam Rapoport comes by the Callaway Live studio to talk about the best food to have on the golf course, what the ultimate burger should look like, and even gives a live demonstration on how to create an amazing halfway house grilled chicken sandwich.

Sponsored by Callaway

Released on 10/27/2016

Transcript

00:03
Adam, my man!
00:04
Harry!
00:05
Good to have you here man.
00:06
Psyched to be here.
00:07
You know I've been working on my game.
00:09
I feel like I'm almost there,
00:11
and now that I'm at Callaway, I'm like,
00:13
Oh, maybe I can get a few tips, a little instruction.
00:15
Absolutely, you're in the right place.
00:16
Not only do we have the absolute best equipment
00:19
on the planet.
00:21
You probably didn't know this,
00:22
even though you're a Condé Nast guy.
00:24
Golf Digest top 40 amateur office instructors,
00:28
guess who was on the list.
00:30
This guy.
00:31
I don't think I saw that issue.
00:32
Yeah, well let me show you how it works.
00:33
So here, take this bottle of water.
00:35
Yeah, how does it work? Hold that.
00:36
Okay.
00:37
Alright, and I want you to feel like
00:38
you're throwing the water out the win-- see that.
00:40
That's-- oh, (laughing) Oh, shh.
00:41
That was my bad, that was my bad I'm sorry.
00:43
That's how you hit it wrong.
00:44
(laughing)
00:45
That's how you hit it wrong.
00:46
Here let me show you this.
00:47
Take that, hold the ruler with your left hand.
00:49
Just hold it? Hold it.
00:50
Perfect grip.
00:51
See that.
00:52
That's it? That's your grip.
00:52
Literally, literally that's it?
00:53
Yeah, you see that?
00:54
Oh, I can do that.
00:55
I'll try this one, alright.
00:56
Hold the bobble head.
00:57
Okay, I got this.
00:58
And I want you to take this towel,
01:00
and I want you to put it over your head.
01:01
You want me to put this--?
01:02
Just put it right over your head.
01:03
Like, yeah.
01:05
Don't you have like a TV show to do, or something Harry?
01:07
Oh! Live show, no script!
01:09
What could possibly go wrong.
01:15
(techno music)
01:27
(audience applause) Hey, hey, hey hey, hey kids!
01:30
How are you guys?
01:31
It's good to see you.
01:32
Hey, hey look who's here.
01:34
Good to see you guys.
01:35
How are ya?
01:36
Amanda's here.
01:37
I'm Harry this is Callaway Live.
01:41
I'm gonna give you all,
01:42
this is the thing they tell ya
01:44
in show hosting 101 not to do.
01:47
I'm gonna make you all a little bit sad.
01:48
So hold your applause 'til the end.
01:50
This is our last show of season two
01:54
of Callaway Live.
01:55
Can I get a Aww?
01:55
(audience awws)
01:56
Thank you very much.
01:57
Yes, it is our last show.
01:59
[Amanda] I think this is our 50th show Wow.
02:02
of the last two years.
02:03
We're halfway to syndication.
02:04
(audience laughing)
02:06
And when we hit syndication that's the real money,
02:08
and that means,So long, suckahs!
02:11
(audience laughing) I'm outta here.
02:12
But, tonight we have a great show.
02:14
Because this is a little bit of a theme show,
02:16
right Amanda?
02:17
It is.
02:18
And they always tell ya,
02:19
anytime you go for the theme show,
02:20
that means you have totally jumped the shark.
02:22
So, we're gonna jump the shark in a major league way today.
02:26
But we were talking as we were planning
02:27
our last show of the season.
02:29
Who would be a great guest to have
02:31
on the last show of the season?
02:33
And we started talking about all these different guests
02:35
that we could have.
02:36
Brad Pitt.
02:36
Brad Pitt.
02:37
You keep bringin' up Brad Pitt.
02:38
You've brought him up every time as your guest.
02:41
I just have faith.
02:42
He continues to say no.
02:42
He does not play golf. (laughing)
02:44
But we thought, golf is known for a lot of things.
02:46
Golf is known for fashion,
02:48
it's obviously known as the greatest sport in the world.
02:50
Hold your applause on that.
02:51
It's also known as a sport of comradery.
02:55
One thing that hasn't really gone together, golf and food.
02:59
'Cause you're always on the go, am I right?
03:01
Doesn't really go together, which is weird.
03:03
So we thought,
03:04
let's bring the person that we know the most about,
03:08
that knows the most about food.
03:10
Yeah. Adam Rapoport.
03:10
Editor-in-Chief of Bon Appétit.
03:13
He's also a fanatical golfer and a good friend of ours,
03:15
to come and help solve that for us.
03:18
So we're talking right? Is that gonna be a good show?
03:20
(audience applause)
03:21
Cool theme show?
03:22
He's a great guy,
03:27
and we're gonna talk to Adam,
03:28
and this is our theme part,
03:29
we're gonna go out on the patio.
03:31
I think Neubarth named this the Callaway Citchen.
03:35
With two C's, not two K's.
03:36
Two C's,
03:37
and he's gonna tell us how to cook
03:39
the ultimate food for the golfer.
03:41
Are you a good cook?
03:42
I'm a lousy cook.
03:44
I'm like a 32 handicap.
03:45
How about you?
03:46
Same.
03:47
So this should be very interesting.
03:48
Don't eat anything that Harry and I prepare for you.
03:50
No, but I do like the halfway house of golf.
03:52
Do you?
03:53
Love it.
03:54
What's your favorite halfway house?
03:55
Anything that has a bar. Yes.
03:57
I think that's all of them. (laughing)
03:59
I'm sort of one of those discovery properties people,
04:01
you know they have the five pound round,
04:03
where you stop in the halfway house,
04:05
which is really just like the best restaurant
04:07
you've ever been in.
04:07
And there's a guy there that makes you whatever you want.
04:09
Yes.
04:10
It's a little bit different
04:11
than the clubs I grew up playing.
04:13
Mine too, yes. Yeah.
04:14
So we're gonna have Adam come in, in a second.
04:16
He's gonna teach us some cool stuff
04:18
to make on the golf course.
04:19
So don't go anywhere, be right back with Adam Rapoport.
04:23
(audience applause)
04:31
(techno music)
04:36
Hi I'm Paige Spiranac and we are at Petco Park.
04:39
But it's not about baseball today,
04:40
Callaway and the Padres turned this
04:41
into a nine hole golf course.
04:43
[Narrator] Sit in the stadium,
04:44
and all you wanna do is try to hit a golf ball.
04:47
[Narrator] Seeing it in person
04:48
and seeing what it really looks like,
04:50
it's absolutely amazing.
04:52
You know the thought was,
04:53
that Deane Beman and Pete Dye
04:55
are the ones who built stadium golf
04:57
at TPC Sawgrass.
04:58
Well as Geoff Shackelford found out yesterday in San Diego,
05:02
true stadium golf was just built.
05:06
You knew it might be fun,
05:07
it would be kind of different.
05:09
But it was just off the charts.
05:10
[Narrator] This is SportsCenter.
05:12
So why run the bases when you could play a round of golf?
05:16
Oh my goodness, the ballpark has been transformed
05:19
into a nine hole golf course, are ya kiddin' me?
05:23
[Narrator] Petco and Callaway
05:24
actually thought inside the stadium.
05:26
[Narrator] Something no major league stadium
05:27
has ever done before.
05:30
[Narrator] It's a once in a lifetime experience.
05:33
I'm always ready to play golf.
05:35
To see it in person is even better.
05:36
You know, it's something I've always dreamed of doing.
05:40
(cheering)
05:42
Least amount of free putts I've had in awhile.
05:45
You and me both.
05:46
I thought it was awesome,
05:46
I hope they do it in more stadiums.
05:52
(audience applause)
05:54
Welcome back.
05:54
Here we are, Harry Arnett, Amanda Balionis.
05:57
That was The Links at Petco. Yeah.
05:59
Which is awesome,
06:00
we're gonna be doing that next week.
06:03
The often imitated but never duplicated Links at Petco,
06:06
we're gonna be doing that next week.
06:07
You saw it, 62 million people
06:08
went through the turnstiles last year.
06:11
That was a joke.
06:11
I got one laugh over there, thanks Nate.
06:13
He knows that it was like only half that many, right Nate?
06:16
Yeah, exactly.
06:17
So Amanda and I had this whole thing worked out
06:19
at the beginning we were gonna talk about
06:21
what are our favorite clubhouses
06:22
and we totally froze on that. That was my bad.
06:23
That was my bad, yeah.
06:25
But I got it now.
06:26
Alright, we'll recover when Adam comes out.
06:27
Okay.
06:28
So our guest tonight
06:29
is the Editor-in-Chief of Bon Appétit.
06:30
He's the most powerful man in all of food.
06:33
He's also a great guy to play golf with,
06:36
and just a great guy period.
06:37
Please welcome to the show Adam Rapoport.
06:39
(audience applause)
06:43
Ohh!
06:48
Direct hit.
06:48
They told me to do that.
06:50
They told me to do that. (laughing)
06:51
(laughing) Have a seat.
06:53
That was a direct hit!
06:54
Oh!
06:57
We have a host down,
06:58
and you have to host the whole show by yourself.
07:00
You know we've had a great run at Callaway Live
07:03
of awesome guests of course,
07:04
but also people I have a lot in common with.
07:06
[Amanda] Aw, here we go. Oh, boy.
07:08
He's the most powerful man in food.
07:09
I love to eat food.
07:10
And here we are.
07:11
You're not the most powerful man in golf?
07:13
I am far from the most powerful man in golf.
07:16
I am the most gainfully unemployed person
07:18
in golf sometimes it appears.
07:20
But when did golf become a part of your life?
07:22
Because you truly have a background that is fascinating.
07:28
I got into golf, well I grew up in Washington D.C.
07:30
And when I was a teenager,
07:33
there was a public course near me.
07:34
You could play for like nine bucks.
07:36
And it was one of those things,
07:37
we'd go with our friends,
07:38
this was like in the 80s
07:39
and play with our dads and grandfathers,
07:40
Persimmon Woods and stuff.
07:42
And it was like, Wow, you can actually go out here,
07:44
spend three or four hours hittin' the ball around
07:46
every now and then you'd hit a good one.
07:48
I don't know but it was just that, it was beautiful,
07:50
it was fun and you're also just on your own.
07:52
And as a young kid it was sort of empowering
07:55
and you sort of felt like a grown up
07:56
for three or four hours.
07:58
So how long have you lived in New York?
07:59
I've been in New York for 24 years.
08:01
Went to school in San Diego actually for two years, UCSD.
08:04
Then transferred to Berkeley, graduated from Cal.
08:07
And I've been a sports writer, a food writer,
08:11
a fashion writer and back to a food writer.
08:13
(laughing) All those things.
08:15
From sports, to fashion, to food.
08:17
That makes a lot of sense.
08:18
It makes sense--
08:19
well I like to say that there
08:21
are only two things you have to do everyday.
08:23
Get dressed and eat.
08:24
[Harry] Well not here you don't.
08:25
(Laughs) No, yeah.
08:27
(audience laughing)
08:28
But honestly,
08:28
the other thing is like,
08:30
they always say if you're into journalism or writing,
08:33
they always say write about what you love.
08:35
And I love sports, I love food and like to dress
08:38
and talk about hair and glasses and things like that.
08:40
[Harry] Oh yes, absolutely. Yes.
08:41
[Harry] That's why you're on the show.
08:42
Let's talk about my glasses right now.
08:44
I like your glasses, you've got some game.
08:46
They're not bad.
08:46
No, they're pretty cool.
08:47
They're not bad.
08:48
But you were the Style Editor at GQ.
08:51
Yeah. That's a big job.
08:52
I was there for about 10 years.
08:56
It's interesting,
08:57
the funny thing is like, teaching a guy how to cook
09:00
or teaching a guy how to dress
09:02
is not that different.
09:03
You know, you're trying to explain things
09:04
in a way that's engaging, maybe a little bit fun,
09:06
a little bit funny.
09:08
You wanna pull the reader in.
09:10
And I do honestly believe that dressing well
09:13
and eating well will make your life more enriching,
09:16
make you a happier person.
09:17
But to get women to talk to us,
09:19
I think very-- And I get that.
09:20
(audience laughing) Yes.
09:21
Actually I learned that when I was in eighth, ninth grade
09:22
I would take girls at lunch time to go back to my house
09:25
and bake everyone omelets.
09:26
And I was like,
09:27
Oh wow, if you cook for girls they will like you.
09:29
That was the move? Yeah.
09:30
I had game back then, you know.
09:33
Now I'm like married old guy,
09:34
but at the time as a 14 year old,
09:36
like yeah, I'm the cook of the class.
09:38
You peaked at 14.
09:39
How's that? Yes.
09:40
Well I mean, I don't know--
09:42
When did you--?
09:43
At least you peaked is all, I'm just saying!
09:44
(laughing)
09:46
And now in the new job, Yes.
09:47
which is not really new, you've been doin' it for awhile.
09:50
About five years, yeah.
09:50
I mean I called you,
09:52
I didn't want to embarrass you,
09:53
the most powerful man in food.
09:54
Is that alright?
09:55
Yeah you like that? Yeah!
09:56
Look at those guns.
09:57
So tell us, what do you do on a day-to-day basis?
09:59
'Cause I asked you at lunch today,
10:01
and you just laughed and said
10:02
We'll talk about it on the show.
10:03
I said, Do you just eat all day, right?
10:04
I do not eat all day although it's tempting.
10:06
We are based in the World Trade Center
10:08
in downtown New York.
10:09
And we have this gorgeous test kitchen
10:11
on the 35th floor overlooking the harbor and stuff,
10:14
and natural light.
10:15
And I spend a lot of time kinda hanging out there grazing.
10:18
Seeing what the cooks are up to,
10:20
as they develop recipes for us.
10:23
But yeah, you gotta pace yourself.
10:25
The other day we were doing a tasting
10:26
for a cheese steak article, wow.
10:31
Do you do that thing where you're like,
10:32
I'm gonna cut off a little piece.
10:34
And then you think that if you cut off four pieces
10:36
instead of eating one whole one,
10:37
it's like less calories or something.
10:39
It works that way does it?
10:39
I don't know, I always think
10:40
Alright I'm gonna do another little piece,
10:42
and then another, and then it's like oh my God--
10:45
That happens every now and then.
10:46
But you try to save you from you,
10:48
and just don't go down there when you know
10:49
there's gonna be the mashed potato tasting.
10:52
So you ate it? Ooh.
10:52
And that happens.
10:53
Like every July,
10:54
that's when we do our Thanksgiving issue
10:56
and there's gonna be mashed potato,
10:57
there's gonna be stuffing,
10:58
there's gonna be pecan pie in there.
11:00
And it's like 92 degrees out.
11:02
But you're like, Oh, I'm in an air-conditioned skyscraper
11:04
it could be November, you know.
11:06
But as a fashion guy,
11:07
then your pants don't start fitting you that well.
11:09
Well that's the thing.
11:09
You know it's time to go to the--
11:10
So you gotta be like, vain guy
11:11
that you're like, I gotta look good.
11:13
And that's when you get the trainer
11:14
and you start going to the gym.
11:15
Which I started doing recently,
11:17
I was like I'm 46 years old, I gotta get my butt in shape.
11:21
We could totally track your comings and goings
11:24
by what's gonna be on the issue.
11:26
'Cause then after a few of those,
11:27
then we'll have like the vegetables and water issue.
11:30
Yeah. Right?
11:31
(laughing)
11:32
Well no the funny thing is,
11:32
I'm gonna pour this into a glass and be classy.
11:36
Well this is a classy show.
11:37
Yeah,
11:39
well actually we do our healthy-ish issue
11:40
after our holiday issue.
11:42
I like that.
11:44
'Cause we wanna be healthy,
11:45
but we don't wanna be that healthy.
11:46
So we call it healthy-ish.
11:47
Is that your Super Bowl?
11:49
Are the holidays like--?
11:50
That's a good question, yeah.
11:51
So that's kind of November, December.
11:53
November is obviously always Thanksgiving.
11:55
But it's always fun,
11:56
and everyone loves Thanksgiving, at least I hope you do.
11:58
And then December we usually do cookies
12:00
or some sort of sweets on the cover.
12:03
My favorite issue though to probably taste and research
12:06
is our grilling issue, which is every June.
12:09
I heard we might be doing a little grilling.
12:12
Yeah, we will be in a minute.
12:13
Yeah.
12:13
So when you're home, Yes.
12:15
and I know you work long hours.
12:17
I mean you're like us, do you work more than 20? Or?
12:19
(laughing)
12:21
I gotta move to San Diego. Yeah, absolutely.
12:25
You work a lot of hours.
12:26
Are you the main guy that's cooking at home?
12:28
How's that work?
12:29
You know how it works,
12:30
I end up doing all the cooking and I do the dishes.
12:33
[Harry] Woah! I know.
12:34
I'm like, I need a new agent or something.
12:36
I'm like, how did this happen?
12:37
My wife,
12:40
so you know she deals with our son a lot,
12:41
and this and that.
12:42
And, I like to cook.
12:44
And she's always kind of like, Oh I'm so tired.
12:46
Also, I hope she's not watching.
12:48
[Harry] I hope my wife's not watching.
12:49
I don't care about yours, but--
12:50
I love my wife.
12:51
But she's the messiest person I know.
12:54
And it's like anytime that she does cook, I come home
12:57
and I'm like, When did the bomb go off?
12:59
(laughing)
13:00
There was just pots, pans--
13:01
like the first rule of cooking,
13:02
if you ever go to cooking school,
13:03
clean as you cook.
13:04
So any bowl you use, you clean it off, you put it back.
13:06
You clean stuff, so it's like
13:08
you walk into a kitchen of a professional chef
13:10
and it's always incredibly neat.
13:11
My wife, it's just like a hurricane blows through there.
13:14
And I'm like, What were you doing?
13:16
Just like pots, pans, scraps everywhere.
13:19
So I'm like you know what, I got this.
13:21
I'll do the cooking, I'll do the cleaning.
13:23
You deal with other stuff.
13:24
Also set a precedent for all of us,
13:25
and I'm gonna save that little clip.
13:26
[Amanda] She played you.
13:28
She played you so perfectly.
13:29
Yeah, I know, I know, I mean--
13:29
[Amanda] She's not messy at all,
13:30
and she was like, If I do this enough times.
13:33
(laughing)
13:34
Well the sad thing is, there's like 20 other examples
13:36
of how she played me also, you know.
13:36
(laughing)
13:37
That's just like just one.
13:39
I'm like, Ohh, man.
13:40
Can we have her on the show next?
13:41
I feel like we could all learn something.
13:42
You could learn something.
13:43
No, absolutely not.
13:44
She's not dumb.
13:45
She's messy but she ain't dumb.
13:47
I don't want her sharing those secrets at all.
13:49
(laughing)
13:50
So I mentioned before you came out,
13:52
that golf is known for a lot of things,
13:53
fashion of course. Oh yeah.
13:55
And of course the comradery and hangin' around.
13:57
Yeah.
13:58
But golf's never been associated with good eating.
14:01
Why do you think that is?
14:03
Because, not to offend anyone.
14:06
But country clubs are generally not associated
14:08
with good eating.
14:09
I think they're getting better though.
14:11
And you've got halfway houses,
14:12
you always, the thing about golf--
14:13
[Harry] You save the invitation, good idea, there yeah.
14:15
The thing about golf though is,
14:16
you always end up at the table.
14:18
You're always at least sharing drinks,
14:20
or you're having lunch afterwards.
14:21
So if you're gonna do that, why not make it delicious.
14:24
And I think some clubs
14:25
are finally now gettin' with the program
14:27
and understanding that.
14:28
Although I think sometimes,
14:29
and you've been to those clubs before
14:30
where they try to get too fancy.
14:32
Yeah. You know what I mean?
14:34
And it's just like, I would actually love
14:35
the perfect club sandwich or the perfect burger.
14:37
I don't need the filet mignon with the pureed potatoes
14:40
and all that sort of stuff at like 1:00 p.m.
14:42
Right. You know,
14:43
so sometimes you get a little too clever by half.
14:45
Well what would be some tips for Amanda
14:47
to make our group the perfect burger for example.
14:50
Okay, I mean if we want to know,
14:51
in terms of burgers. Yeah.
14:53
Alright, most people over-complicate burgers.
14:54
Alright the most important thing is,
14:56
you want a blend of 20% fat, 80% beef.
14:59
So you go to-- He just described the meat.
15:02
(laughing) Thank you very much.
15:03
You go to the grocery store it says 90% lean,
15:06
you don't want that.
15:07
Fat equals flavor.
15:08
So buy ground chuck, or if they have short-rib or brisket
15:10
that sort of stuff, that's gettin' fancier.
15:11
Ground beef.
15:13
Don't pack it and mush it in with all--
15:15
Don't throw in the ketchup and the mustard and all this,
15:17
see that's meatloaf.
15:19
These are burgers.
15:19
You loosely pack it, gently.
15:22
Salt. Maybe some pepper.
15:24
And then if you're doing it on a grill,
15:25
you put it on a hot grill and do not press it down
15:27
'cause all the juice seeps out.
15:29
Or the best way to do a burger is in a cast iron skillet.
15:32
'Cause then when the burger's gettin' all crispy,
15:35
you kind of get a good place, like in an hour or something,
15:38
it's actually cooking, it's confit as the French would say
15:41
in it's own fat.
15:42
So it's sizzlin' away,
15:43
it's gettin' that nice mahogany crust.
15:45
You flip it over,
15:46
and that's just, I mean that's the best.
15:48
And I'm a big fan,
15:50
I like a little special sauce you know,
15:53
just in life in general.
15:54
But yeah, it's on a burger.
15:55
I like the shredded iceburg and I love American cheese.
15:58
Oh, very simple.
15:59
I know it's not real cheese, but whatever,
16:01
you can have real cheese other times.
16:02
Is that gonna get you kicked out
16:04
of the culinary meetings when you say
16:06
that you like American cheese?
16:07
No because you know
16:08
there's a time and place for everything.
16:10
You can have your fancy French cheeses that are smelly
16:12
and this and that when
16:13
you've got your expensive bottle of wine.
16:15
But if you're having a burger, have a burger.
16:17
People who try to fancify burgers, that drives me nuts.
16:19
Don't give me all the weird toppings
16:21
and people put the cheese inside the burger.
16:24
Have you ever seen that?
16:24
Like that's annoying.
16:25
Like don't-- I love that.
16:27
No you don't, no you don't.
16:28
What?
16:30
So again, keep it simple, don't mess with it,
16:32
but also a good amount of fat,
16:34
get it nice and crispy, perfect.
16:36
What's your position on the burger bacon relationship?
16:40
Listen, I love bacon.
16:42
There are times where I'm like, I love bacon,
16:44
but if it's a good burger it shouldn't need bacon.
16:48
Who's talking anything about needing,
16:49
I'm just saying the two coming together.
16:51
What I love, I mean listen,
16:53
I would rather have like a BLT I think
16:54
is the best sandwich ever made.
16:56
And in August when you've got good tomatoes
16:58
and good crispy thick-cut bacon,
17:00
and (growls) a lot of mayonnaise, oh my God.
17:03
That's the best thing ever.
17:04
We've got to start a restaurant right here in the studio
17:07
since this is our last show.
17:08
You should, it's a high profit margin business.
17:10
They don't go out of business ever.
17:11
They never.
17:12
It location, location, location,
17:14
I know that whole thing.
17:15
(laughing)
17:15
You guys got it, we're goin' on right here.
17:16
Alright well if you like,
17:17
we've primed the pump a little bit
17:19
for what we're going to educate.
17:22
'Cause this show is all about education.
17:24
And we're gonna educate all the idiot guys out there
17:26
that watch this show,
17:27
on how to make great golf course food.
17:31
You into that idea?
17:32
Oh yeah.
17:33
You are 'cause I'm signing you up for it.
17:34
Yeah, yeah, yeah no I've been told I have to be.
17:36
Okay good. (laughing)
17:37
So don't go anywhere.
17:38
When we get back we're going out to the Callaway Citchen.
17:41
That's two C's not two K's,
17:43
and Adam's gonna drop that knowledge on us.
17:45
So don't go anywhere, we'll be right back
17:47
in the Callaway Citchen.
17:48
Alright, alright.
17:49
(audience applause)
17:56
(techno music)
18:01
(upbeat rock music)
19:35
(audience applause)
19:36
Alright welcome back to Callaway Live.
19:39
Harry Arnett, Amanda Balionis, Adam Rapoport.
19:43
As promised, we're here in the Callaway Citchen,
19:46
Or as we like to call it--
19:47
Hey Amanda and I are here lunch daily
19:50
feeding the employees of Callaway Golf.
19:51
Who approved that hat by they way?
19:54
Why am I the only one that has this hat?
19:56
I don't think anyone approved that hat.
19:57
I would say, I style guy from GQ, what are your thoughts?
20:00
Wasn't me, wasn't me.
20:01
Exactly.
20:02
Hold on I gotta fix your hair.
20:03
Oh yeah, alright.
20:04
We working now?
20:05
Alright so, as promised--
20:07
Are you a TV professional?
20:08
I'm not, I am a marketing guy.
20:10
That's why I have too many cowlicks to be on TV.
20:13
But we said that we wanted to have a meal
20:15
that any 36 handicap with a grill could make.
20:18
Yes.
20:19
I said so I got the grill,
20:20
so tell us what we got here.
20:21
Alright first of all we're gonna start with the grill.
20:23
Okay, where is that?
20:24
Well the grill is right there.
20:25
Oh right there, okay.
20:26
If you go to the golf course,
20:26
I think a burger's a little bit too heavy
20:28
for a halfway house.
20:29
But a grilled chicken sandwich is what you wanna do.
20:31
However,
20:32
you go to those clubs and the grilled chicken sandwich
20:34
is that kinda rubbery, white meat, boneless skinless breast
20:40
with no flavor, and you're like, Really guys?
20:41
Yeah.
20:42
You gotta do better.
20:43
So what we're doin',
20:44
boneless chicken thighs.
20:45
Pounded thin.
20:47
Pound your meat.
20:48
Yes. Yes.
20:49
And we're doing a marinade.
20:50
We're doing a cool Asian spicy marinade.
20:51
Samba, ole', fish sauce, sriracha, rice wine, vinegar.
20:54
Let me see that real quick.
20:55
And you gotta put it in there for about--
20:56
You don't wanna do that.
20:57
Oh. (Laughing)
20:59
You're gonna open it up.
21:00
Hot grill.
21:01
So we have boneless chicken thighs pounded thin.
21:03
We're gonna layer them on there.
21:04
Kind of a spicy-sweet sorta situation.
21:07
[Harry] Go in there Shawn.
21:07
Ohh, look at the sizzle.
21:08
[Harry] Can you hear the sizzle?
21:10
I can hear the sizzle.
21:11
[Adam] I do, and it's also my hand hittin' the grill.
21:12
And I would just say in general,
21:15
I love chicken thighs just 'cause
21:17
they have a lot more flavor than chicken breasts, you know.
21:20
And they're just good, yummy--
21:23
Wow that's a big one, alright sorry guys.
21:26
Alright let's just give this a shot.
21:28
Alrighty.
21:29
Alright so we're gonna let those go.
21:30
Those are big, you gotta let 'em get crispy
21:33
and you're gonna let 'em get nice and shellacked.
21:35
Amanda. Yes.
21:36
If you could in a minute,
21:37
you're gonna glaze those guys
21:40
with some of the leftover marinade
21:41
which we reduced in a pan Okay.
21:44
to make it nice and safe and everything
21:44
and almost a little syrupy.
21:46
Next, wait.
21:47
Where's our drinks?
21:48
Yeah wait.
21:49
This is the only thing I can really do well in a kitchen.
21:51
So let's do that.
21:52
Anytime in the summertime I'm drinking my beer on ice.
21:55
Wow you can't even do that. (laughing)
21:59
No that's not the drink.
22:03
Alright in Mexico you do your michelada,
22:04
so it's basically like a beer margarita.
22:07
I'm into that.
22:07
You're on the course,
22:08
get your go cup, fill it up with ice,
22:12
take a lime. Okay.
22:13
You always want to sort of roll the limes
22:15
when you get 'em so it kinda loosens them up nice and--
22:17
And you can smoke 'em.
22:18
Yeah.
22:18
No, I don't think you can.
22:19
No, no, no.
22:20
(laughing)
22:21
Squeeze the lime juice right in there.
22:23
Ooh I like that. Into your drink.
22:24
Okay.
22:25
That'd be so nice you can cut the lime
22:26
to sort of make it easier to squeeze.
22:27
Oh, that's a good hack.
22:28
Yeah, you kinda squeeze it in,
22:31
and then just do the beer right on the ice.
22:35
Really? Yup.
22:36
And you're gonna get--
22:37
Oh my God that's so refreshing.
22:38
Nice beer, huh.
22:39
I guess that's kind of a girl's drink?
22:41
No, no, no!
22:43
No you don't get it first,
22:44
she gets it first. Yeah, woah!
22:45
After that remark, Seriously.
22:47
you get no beer!
22:48
I told you it's a girls drink.
22:49
No beer for you.
22:50
Alright, do you think you can make the next one?
22:50
I think I got that.
22:51
Yeah so,
22:54
and if you wanna do like I said in Mexico a lot of times,
22:56
you'll add a little hot sauce to the beer.
22:57
Ooh, I like that.
22:58
If that's your speed.
22:59
Could you put some Splenda in there for me as well?
23:00
(laughing)
23:01
I could do a dash, you know.
23:03
Cool.
23:03
So anyways,
23:04
so that's again it's refreshing,
23:06
and the ice keeps ya hydrated.
23:07
I like that, it's a good idea.
23:08
You're on the course, you know you gotta keep it hydrated.
23:10
It's good to have for ya.
23:11
Alright, so.
23:12
You got the chicken goin' over there,
23:13
and then there's those guys on the course that are like,
23:15
Hey man, we're gettin' that three and a half hour round in.
23:17
We are not slowin' down.
23:18
We're cookin'. We're goin'.
23:19
But I'm hungry,
23:20
I need to eat something to eat.
23:21
Yeah.
23:22
So you gotta have a sandwich ready for them
23:23
at the clubhouse.
23:24
Or the halfway house, sorry.
23:25
Alright so we're doin' chicken salad.
23:26
We're doubling down on the chicken today.
23:27
The place where most people screw up chicken salad,
23:30
it's not about the chicken,
23:31
it's about the other stuff. Oh yeah, I understand.
23:33
And they don't put enough other stuff in there.
23:34
So we're gonna make a real yummy dressing.
23:36
First of all, mayonnaise.
23:37
This is all stuff that you should have in your house.
23:39
Well yeah, and also for the chicken,
23:41
you go to the stores, you get the rotisserie chicken
23:43
for like 10 dollars.
23:44
And you're like, How can this chicken be so delicious
23:45
and so good for that little money?
23:47
I don't know but it's delicious.
23:48
Take the leftover.
23:49
Shred up the meat.
23:50
What you want to do.
23:52
The mayonnaise, I love mayonnaise,
23:54
so we're gonna do mayonnaise,
23:56
a little horseradish, Give me some of that.
23:57
No, you don't want to do that either.
23:58
(laughing)
24:00
Horseradish is a great thing we should all use more of.
24:02
And then dijon mustard,
24:04
we'll see how this goes.
24:06
I'm not measuring this out,
24:07
just kinda eyeballing it.
24:09
More mayo than the other two.
24:12
I'd say that was a pant load of mustard.
24:15
(laughing)
24:16
Well we got a lot of chicken there.
24:17
So, we're gonna do that
24:18
then we got some minced fresh celery
24:21
with the celery leaves.
24:22
I like that.
24:23
Celery leaves are a secret ingredient.
24:24
A little fresh parsley,
24:26
I don't know if we have chives,
24:27
but if you have chives, I love chives.
24:29
Oh.
24:30
You wanna take, you wanna let me know how I did?
24:31
Oh, well he's the judge. Oh, well.
24:33
I'm gonna have mine without hot sauce.
24:35
Without hot sauce, sans hot sauce.
24:36
Okay, comin' up.
24:37
(laughing)
24:41
Oh that's good.
24:42
Oh yes? Alright.
24:43
Alright, so we got look at that,
24:44
so we got that,
24:45
we got a nice mix of greens and chicken.
24:48
We got the nice sauce,
24:49
and they're just gonna put that like right in there.
24:52
And this is probably not even enough sauce,
24:54
but we'll see,
24:55
we'll see if this is enough.
24:56
Sorry that.
24:57
Harry you're in the way,
24:58
the camera's guy is trying to get on in there.
25:02
This is exactly what my wife says in the kitchen.
25:04
Get out of the way, the camera guy is trying to--
25:06
(laughing)
25:10
I didn't even get that joke,
25:11
what that like an X-Rated joke or something?
25:14
A little bit.
25:15
It was PG-13 we have kids in the audience.
25:17
I mean...
25:19
I don't know what's goin' on.
25:21
You guys.
25:22
Alright.
25:24
Thank you Amanda.
25:24
Is my job done now in the kitchen?
25:26
Alright, first of all, cheers to that.
25:27
Right, cheers to that.
25:28
Oh you know what would be nice? A little lime garnish.
25:30
Well now you're just being demanding.
25:32
Yeah, cheers.
25:33
Yeah just smile and drink.
25:35
Yeah, that's what I'm gonna--
25:36
Oh that is good right?
25:37
Delightful.
25:37
Why would you not drink beer on ice?
25:38
If you guys don't drink beer on ice in the summertime,
25:41
you gotta start now.
25:42
It's refreshing. This is delicious.
25:43
It's the definition of refreshing.
25:44
That is good.
25:45
Are you girls old enough to drink? No?
25:47
(laughing)
25:49
I almost did a spit take on the chicken salad.
25:51
When I was growing up do you know
25:52
what the drinking age was?
25:53
I don't. Eight.
25:54
Eight? Eight years old, yes.
25:55
(laughing)
25:56
I'm gonna taste this.
25:58
Mmm.
25:59
Good?
26:00
Are you ready to try that?
26:01
Now I gotta tell you,
26:02
I did read something that if your dream job
26:04
would be to own a sandwich shop,
26:05
if you could. Yeah.
26:07
So I'm expecting a lot out of this.
26:09
My wife is not too keen on that dream.
26:11
(laughing)
26:12
She's like what, You're gonna make nine dollars an hour?
26:14
Okay, not that there's anything wrong
26:15
with making nine dollars an hour,
26:17
but my wife.
26:18
Alright so,
26:20
apparently this grill is clean,
26:21
it is clean.
26:22
Okay we're gonna get these guys off.
26:25
Alright so--
26:26
Now this looks like me in the kitchen actually,
26:28
trying to--
26:29
You know what we're gonna do,
26:29
alright so we're gonna glaze these guys.
26:31
A little of that stuff on there.
26:33
Sweeten the deal as they say.
26:37
Got that Mr. camera guy?
26:38
You are doing an excellent job.
26:40
And this is going to sort of glaze
26:42
and get shellacked and crispy
26:44
and delicious.
26:45
We're gonna flip that over.
26:47
We're gonna glaze this side.
26:48
Ooh look at that, that's gonna be tasty.
26:51
Guaranteed, alright.
26:55
Wow this is hot,
26:56
this is the no joke gas grill.
27:00
Kudos to Callaway,
27:01
two C's.
27:04
That's a face cup on that grill,
27:06
that's what's makin' it go so fast.
27:08
Alright, with chicken like I said,
27:09
no one like medium rare chicken.
27:11
Okay? It's true.
27:13
Except for the Emergency Room.
27:14
Yeah, so what you wanna do then,
27:16
that's why I said why you pound the meat nice and thin,
27:18
Yes
27:19
that means it can cook quickly
27:20
and you don't have to worry about it being underdone.
27:23
So you get that nice char,
27:25
I promise I'm gonna make this look prettier Mr. camera guy.
27:30
So how long do you leave it
27:31
on each side do you think there, Adam?
27:34
I would say four minutes a side, maybe.
27:37
But like I said--
27:37
It's all in the size of the chicken.
27:38
That really depends on the size
27:40
and the thickness of the chicken.
27:41
See I knew that.
27:42
I think we're doin' a pretty good job here.
27:45
Oh meanwhile, as we do that,
27:47
hey what's goin' on over there?
27:49
We have cookies. Ohh.
27:49
What kind of cookies?
27:50
Peanut butter cookies.
27:51
These are Bon Appétit's best peanut butter cookies.
27:53
The recipe's on bonappetit.com
27:55
BA's best peanut butter cookies,
27:56
as is the recipes for these chicken sandwiches.
27:59
Although we actually did them in skewer form.
28:01
Oh. The sambal skewers.
28:03
They were the cover of our, I wanna say,
28:05
grilling issue back in 2013 or so.
28:09
Yeah so we're getting these--
28:10
Ow! God this is hot.
28:12
(laughing)
28:14
I always complain about gas grills
28:16
not being hot enough,
28:16
this is definitely hot enough.
28:19
Yeah it's hot.
28:19
So what I'm gonna do--
28:20
Put your hand on that if you want.
28:21
No, no.
28:22
Baste it one more time,
28:23
flip 'em over.
28:24
And then we'll be ready with these in a minute.
28:27
What can I do to be useful?
28:28
Do I need a bun or anything? What do you want me to do?
28:30
Yeah let's get those buns out.
28:31
Next lesson to be learned-- Sun's out!
28:33
[Crowd] Buns out!
28:35
Absolutely, okay.
28:37
I'm gonna taste test the cookies
28:38
just to make sure they're as good as you said they are.
28:40
So what kind of buns do we have here?
28:41
These look kinda special.
28:42
Okay, if you're makin' burgers
28:43
or grilled chicken sandwiches,
28:45
don't give me like the focaccia or the ciobatta,
28:48
or any of that nonsense.
28:49
Lookin' right at you AJ!
28:52
Yeah, keep it simple.
28:53
These are Martin's potato rolls from Pennsylvania.
28:56
They're nice and soft. Oh, from where?
28:57
From where?
28:58
Pennsylvania. Oh!
28:59
Is that where you're from?
28:59
The best state on the planet, yeah.
29:01
Oh yeah, there ya go.
29:01
Something good did come out of Pennsylvania.
29:02
Yes, yes.
29:03
(laughing)
29:04
So these are what a burger bun should be.
29:06
It's a little bit soft, it's a little bit squishy.
29:08
Ooh, this.
29:09
A nice potato roll,
29:10
other companies make 'em.
29:11
They also do the Big Marty version.
29:13
Which is a little bit bigger,
29:14
we might wanna go for these today.
29:15
Big Marty version. (laughing)
29:16
Yeah a little bit larger.
29:18
But like I said,
29:19
the star of a burger or a grilled chicken sandwich
29:22
should be the burger or the grilled chicken.
29:25
It should not be the bun.
29:26
You don't need a statement bun.
29:27
You want something big enough to contain it.
29:29
Statement bun. (laughing)
29:30
Well I saw a bumper sticker that said--
29:31
Do you have statement buns?
29:32
Yes, yes.
29:34
Okay, you guys started it.
29:35
You started it.
29:36
(laughing)
29:37
I didn't start it,
29:38
I read it on the wall in there!
29:40
This could be the last Callaway Live forever,
29:42
not just of the season after this.
29:44
Okay so you got your grilled chicken goin'.
29:47
The chicken's gonna be kinda spicy,
29:50
a little bit sweet, you want something cool and creamy
29:53
to kind of compliment it.
29:55
Ice cream. (laughing)
29:57
That would be interesting.
29:58
So we made a slaw. Oh, okay a slaw.
30:00
This is a basic cole slaw.
30:02
Cabbage, shredded cabbage, shredded carrot.
30:04
And I do a salad dressing of again,
30:05
a little mayo, rice wine vinegar, minced up onion
30:08
and then secret ingredient to any good classic cole slaw
30:12
is celery seed.
30:13
Ooh.
30:14
Go heavy with the celery seed.
30:16
Why don't you dress these guys up.
30:18
[Harry] I will dress them up.
30:19
[Adam] We'll do these guys, you wanna do these guys?
30:20
Let's do the bigger guys.
30:22
Yeah let's go with bigger.
30:23
Let's go Big Marty.
30:24
Okay so put the lettuce on the bottom.
30:24
I'm goin' Big Marty, on the bottom you said?
30:27
Put some big body on the bottom.
30:28
Slaw on the bottom.
30:29
Not the first time I've heard that.
30:30
How's it goin'?
30:31
Okay here we go.
30:32
It's goin' good.
30:34
Let's get that.
30:36
It's Big Marty on the bottom.
30:37
I'm gonna put a little cole slaw on these,
30:41
these over here as well.
30:44
I'm gonna take a big swig of my drink.
30:45
Looks like you're workin' hard.
30:46
Yeah, it's good.
30:48
Can I help you with anything? No.
30:50
What are you doing just eating cookies and drinking beer?
30:51
I'm great, yeah.
30:52
Isn't this what we all do in the kitchen?
30:54
Well, looks like a normal Wednesday for you.
30:56
I think I'm doing a really good job.
30:57
Okay, we're ready.
30:58
Oh, we got one more here.
31:01
Wow, this is more help than I've given
31:03
in the kitchen in years.
31:05
Me too.
31:06
Alright, here we go.
31:08
How we doin' back there?
31:09
Oh, I like what you're doin' back there.
31:10
We're doin' awesome and awesomer.
31:12
Like I said, it's a little messy but that's okay.
31:14
That's alright, doesn't matter.
31:17
In general I will say this,
31:18
this is a good gas grill.
31:20
I love charcoal though.
31:21
Charcoal you're always gonna get hotter,
31:23
and you're gonna get that sort of realness,
31:25
that smoky realness.
31:27
And you're gonna have an easier time getting a char
31:30
on a burger or a steak or whatever.
31:31
But this is actually pretty good, so.
31:33
We'll put that on our next budget for next year.
31:35
Yeah so, excuse my hands. It's alright.
31:37
Rageingly hot.
31:38
I like it.
31:40
Where's that knife?
31:41
Can I see that knife over there?
31:42
Yes.
31:43
Another thing about when you do chicken thighs,
31:45
there's more fat in them,
31:46
that means more flavor,
31:48
but they're also gonna cook down as you cook 'em.
31:50
So that's actually fine.
31:52
You know in terms of size,
31:53
but just be sort of mindful of that.
31:57
And then,
31:58
like I said we're gonna cut these up a little bit.
32:00
So we got the chicken on there,
32:01
we have the cole slaw on there,
32:04
and we'd be good to go once we close those up?
32:06
Yeah. Great.
32:07
And I said, this is kind of a sweet and spicy
32:10
sort of situation.
32:11
If you've had sriracha, everyone's had sriracha.
32:12
Now it's like the new ketchup.
32:14
There's sort of that sweet spiciness to it,
32:17
and this whole thing evokes that.
32:21
Yeah let's do this thing already.
32:22
I like it.
32:24
There ya go.
32:25
Let's close those up.
32:28
Oh, man.
32:29
Oh I can't wait.
32:30
I'm just gonna say, oh man.
32:31
I can't wait.
32:33
I can't wait for that.
32:34
And then the potato chips of course,
32:35
'cause you gotta have potato chips.
32:36
Well I saw you were working on the potato chips.
32:37
Oh wait, the sandwich.
32:38
Alright you get on in there.
32:40
We're gonna make a sandwich.
32:41
Oh.
32:42
So finally for that guy on the go,
32:43
or gal on the go, Yeah.
32:45
How is that?
32:46
Holy Crap.
32:47
I'm gonna clear the stage for you
32:48
to prepare this sandwich perfectly.
32:52
It's no joke right?
32:52
That's fantastic.
32:53
Yes, and you're not just saying that 'cause you're on TV
32:55
and you're gettin' paid to right?
32:56
A little bit, but it's really good.
32:58
(laughing)
33:00
Again, I guess maybe I would do a little--
33:03
With chicken salad do you like to put stuff
33:05
on the bread itself or does the chicken salad
33:07
have enough dressing on it?
33:08
You're like No, and then you're like Yes.
33:11
Just chicken salad,
33:12
I'm gonna do a little mint mustard, is that alright?
33:14
Yeah.
33:14
[Harry] Anybody want to try some of this?
33:15
I'll break off a little piece for ya.
33:17
Anyone? No takers.
33:18
I'll do this,
33:20
and one other thing about the sandwich.
33:24
Scientifically proven that if you slice a sandwich
33:29
on the diagonal it tastes better.
33:31
Did you guys know that? I did.
33:33
It's true, it's true.
33:35
AJ come try this.
33:36
Alright that's for you, you're gonna try that.
33:38
Do you eat chicken salad?
33:39
You're already on the peanut butter cookies.
33:40
I'm on my set while I'm trying to work hard right now.
33:42
Anybody want the peanut butter cookies?
33:44
They're good for you because peanuts
33:45
are high in protein, right?
33:46
[Harry, Amanda] Yes.
33:47
Yeah it's a lot of protein in there.
33:48
So these are good for you cookies.
33:49
Okay.
33:50
And they also have a lot of butter and peanut butter
33:51
and sugar and all that other stuff.
33:52
Shh.
33:53
Well you know, still pretty tasty.
33:54
We didn't bring any napkins so I got sriracha
33:56
all over my face.
33:57
I'm gonna try that.
33:58
Alright here we go. Alright, let's do this.
33:59
Mmm.
34:00
Good?
34:01
Oh, this is awesome.
34:02
So good, yeah.
34:03
I've never actually had this before.
34:06
(laughing)
34:07
Seriously, but for somehow making
34:09
a grilled chicken sandwich today.
34:10
Well what if we took those skewers off the cover,
34:13
because and I know the marinade,
34:14
and I was thinking like, Ooh, like a basic cold,
34:17
cool creamy cole slaw would help combat the heat.
34:20
And this is good.
34:22
(audience awws)
34:25
This was fantastic.
34:26
And I'm gonna be a hero at home
34:28
when I bring these two home for dinner.
34:30
(laughing)
34:31
Thank you so much for giving us the knowledge!
34:34
(audience cheering) Alright.
34:36
Thank you Diane, Mark and Brett
34:38
for being our marinade sous chefs today.
34:40
[Amanda] Yes!
34:43
Go to bonapetit.com for all of these recipes
34:45
that you just saw.
34:47
We're gonna double-check and see
34:48
if that was the August grill issue
34:49
from 2013. Yeah.
34:51
Thanks everybody for being here.
34:53
Thanks for a great season.
34:55
We'll see ya next year,
34:56
maybe even sooner
34:57
for a little special show on Callaway Live.
34:59
Thanks everyone, we'll get back to our dinner.
35:01
(audience cheering)
35:06
[Amanda] Harry, you wanna try this?
35:08
[Harry] That's so good.
35:09
[Adam] I know, that's why I brought it down today.
35:11
You want half, I'll cut it in half?
35:12
Yeah, diagonal only.
35:19
(techno music)
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