Neil Saavedra

There's only one hanger steak per animal, for one, and it is super beefy and delicious.

The key to it is a medium-high heat, direct fire, and just...

searing it off and letting it come to a rare to medium rare.

You don't want it to be overcooked by any stretch.

And then you cut against the grain and it's just a beautiful thing.

You can marinate it.

I just did simple olive oil and salt and pepper if you wish, or if you have a particular rub.

You don't need to go nuts with the salt because it's not a super thick cut of meat.

But getting a nice crust on the outside is a wonderful thing.

So you can see that and more, some of the things that I've been grilling up at Fork Reporter.

And then if you like the creative side or the stuff that I do outside of the radio, then you can check out Savco Industries, which is kind of my nod to the old, like,

I don't know, 20s, 30s, 40s, and 50s companies.

So it's the first part of my last name, S-A-A-V, and then C-O, and then Industries, Savco Industries.

When I was a little punker, I don't know, 13, 14, whatever it was, don't ask me how this even went down.

My band was recording at the time.

with Mystic Records, which used to be on, God, what is that?

Selma, I think, Selma in Hollywood.

And a lot of little punk bands on that label back in the day.

But their board operator was Philco.

And that used to make me laugh all the time.