José Andrés
speaker
675 appearances
3 recordings
3 series
first heard May 2025
last heard 11 Feb
José Andrés’s voice in public audio — every appearance, attributed to the second.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 2 in all, peaking in Feb 2026 with 1.
Appearances
There it is. I have a grill like that at my house. But look, it's one, two, three, four. I have a fifth one. I have another one behind. I have a smoker from Texas behind.
I got one of those, too. Yeah. Yeah, I got a smoker. I've got a pellet grill. I've got the Grillworks grill, and I've got an infrared grill.
And those two at the end, they are from Spain. They are amazing. they are also amazing. So I like that. I like that moment. You know when I like to do that? I don't even have it covered yet, but even when it is snowing, I love to do that. There's nothing more amazing than... Having an open fire with the snow falling down and you cooking there. Yeah. It's just fascinating.
I think it's very primal.
It's like being in the cave. Yeah. Well, I think there's something. I think human beings have been cooking over fire for so long that there's something incredibly comforting about cooking over fire, very satisfying, rewarding. It's different than anything else. When you see the actual wood and you make the fire yourself, so you start it from the very beginning.
Little tiny pieces of cut wood, you know, the little kindling. And you lay the sticks over it and you get that going. Then you lay larger and larger pieces of wood over it. Then you get a roaring fire and break it down to coals. And then you start to sizzle the salted meat over the coals and...
You know, at the beginning, when I came to America, I didn't understand smoking. Because, you know, the first smoking I had, smoked foods I had was in New York, probably were not good places. And it took me time until I came into the smoked meats culture of America.
Right. Texas.
Oh, my God. Barbecue. Here was huge for me.
It's so many places. Obviously, I came, one of the first places I came was Franklin's.
Franklin's is incredible.
And listen, all the time, the hours, the precise temperature. Yeah. The juiciness of that piece of meat in contact with your tongue. Before it is in your tongue, obviously, you cannot eat barbecue with fork and knife. Fork and knife people, they were created for you to protect your food from others. The fork and knife was not created for you to use it. You cannot eat barbecue with fork and knife.
You cannot. But it has many reasons why. You get a fork. and you're getting no information. You're seeing the color or the usiness, maybe the smell in the distance, but when you start using your fingers, the moment your fingers Get in touch with that piece of meat already. The meat is talking to you directly. Like if it's an alien form telling you, hey, baby, here I am.
And you know the temperature and you know the juiciness and you know the fattiness. And as you are grabbing it with your two fingers already, it's so many things happening in the process of...
to bringing your two fingers with a piece of barbecue into your mouth already your mouth is salivating already your tongue is activated already your stomach is flowing with juices already your brain your eyes everything is just pure joy Use the very simple thing of using your two fingers to grab the piece of barbecue.
That moment itself, even if you don't eat it, you can make a movie out of that simple, humble moment of grabbing the piece of barbecue with your two fingers. I love to eat with my hands. Clearly. Sushi, I eat with my hands.
Oh yeah, you got to. I love ribs. Ribs you have to eat with your hands. There's no other way. You're holding on to a big beef rib. Have you ever seen the beef ribs at Terry Black's? Terry Black's have beef ribs that look like they came from a prehistoric animal.
big massive juicy beef ribs that take a day to cook and you just sink your teeth into it it's like oh it's so moist and delicious and so huge you can't even i don't know how anybody can eat a whole one hard you get three or four bites in you're like stop i can't just so fatty and juicy
So before, obviously, I came to the United States. You know, baby lamb, baby pig. In Spain, we love babies. The baby lambs.
Suckling pigs. The suckling pig. I was watching a documentary today on this restaurant in Spain that's known for suckling pigs, and they were cooking it all over open flames.
Showing 581–600 of 675 · page 30 of 34
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