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>> Female announcer: This is a
production of WKNO, Memphis.
Production funding for this
program is made possible in part
by..
>> (instrumental music)
♪♪♪
♪♪♪
>> Shannon: Hi -- I'm Mamie
Shannon.
Welcome to the "Local Color"
patio.
Isn't this cool?
We are here today and we are
talking about steaks.
And when you talk about steaks
in Memphis, Tennessee -- What's
the first thing that comes to
your mind?
Folk's Folly.
What's your favorite at Folk's
Folly?
>> Dacus: I get the filet.
And I can't remember what it's
called but they've got the filet
with the blue cheese on top kind
of melted over.
And of course the sides I love.
They've got tons of great sides.
They've got some kind of a
cheesy potato buttery thing and
they're served kind of family
style.
So you can definitely share
them.
>> Shannon: Well, I'm always
torn because I like thicker
steaks that are cooked about a
quarter of an inch, top and
bottom, brown and then the
middle is pink -- warm but pink.
And when you cut into it, it
just talks to you, you know.
But then I also like -- Is the
Porterhouse the one that you get
a little bit thinner?
>> Kroeker: You can cut any of
the steaks as thick as you like.
>> Shannon: Okay -- I like
another one that's cut, you
know, about an inch thick and
just a little bit of the brown.
I like the pink in the middle.
>> Kroeker: Oh, yes.
But any further than that, you
lose all the flavor, all the
juices, all the tenderness that
a really good steak has.
I just think anything well done
is just too bad.
>> Shannon: So listen -- At
Folk's Folly, do you feel like
you've taken us --
I haven't been to the new -- I
haven't been there in like ten
years.
>> Dacus: Oh gosh!
We go all the time when mom and
dad are in town.
That's their special occasion
place so we'll go quite a bit.
It's fantastic.
>> Shannon: So tell me about the
atmosphere because --
>> Dacus: it feels very, kind of
like, old, elegant East Memphis.
Like you've got the dark, you
know, walls and the beautiful
piano bar at the front end.
And they've got the little dish
with the mints.
And it's fancy.
>> Shannon: I like to be fancy.
>> Dacus: I do, too.
And sometimes, you know what,
and its special occasion for
sure.
Like we go in for birthdays and
that kind of stuff.
I don't think we ever just roll
in for no reason.
But the service and the food --
Everything about it just kind of
helps create that special
occasion.
>> Shannon: You do know that
they've got a butcher shop next
door.
Brad was telling me they've got
a butcher shop next door.
>> Kroeker: Oh, beautiful,
beautiful butcher shop.
Wonderful cuts of meat.
Well, the same things they serve
in the restaurant, of course.
And top grade everything.
It's amazing.
>> Shannon: So if we're having a
big party and we want to come
home and really have a fancy
blow out and a great cut of
meat, we can go to Folk's Folly
and not necessarily eat there
but just get our steak and bring
it home and cook it.
I like that.
>> Dacus: I do, too.
That way I can wear my jammies
and still get the good food.
>> Kroeker: There ya have it.
>> Worley: I just don't know if
I cook it if its going to be
guaranteed to be as good.
>> Shannon : I know, I know.
Well, you know there are tons of
places that you can go and you
can get a great cut of meat.
We we're totally blessed with
living over by Edo and the
Mediterranean Market and
Charlie's Meat Market, you know.
I could walk in and just tell
Charlie, "I'm in the mood for
this."
And he will go, "Oh, I know what
you need."
And just hand it to me.
And I was like, "What is it?"
And he likes said it all or
whatever.
And I, half the time, never knew
what I was getting.
So I'm really not a steak
connoisseur .
That's why I'm so glad you're
here with us.
>> Kroeker: Oh, thank you very
much.
>> Shannon: Tell me about some
other places that we can go.
>> Kroeker: Well first of all,
I'm a fan of eating at home.
I just love to grill out in the
backyard and cook in the
kitchen.
But for restaurant experiences
-- I tell you, Folk's Folly is
great.
I love Fleming's.
Ruth's Chris and all of the
steak places that are in town.
Barbecue, of course.
Any place you go is better than
any other place any where else.
So for restaurant experiences,
its something amazing in
Memphis.
>> Shannon: So what kind of
steaks did you bring us today?
>> Kroeker: Lets go take a look.
>> Shannon: Yay!
Do you like the way that I got
him started on that?
Oh, wow!
>> Kroeker: I picked out four.
Come on over.
This is a bone-in rib eye --
beautiful marbling.
There's going to be some great
flavor on that cut.
There's a Porterhouse, also with
good marbling.
The tenderloin size is big and
juicy.
The New York Strip side is also
really heavy.
>> Shannon: I just learned that.
>> Kroeker: There ya go.
>> Shannon: So this is one of my
favorites.
>> Kroeker: The New York Strip?
>> Shannon: Yes, yes.
>> Kroeker: Now the tenderloin
-- We found some gorgeous.
>> Shannon: That is beautiful.
>> Kroeker: These came from the
Whole Foods Market.
And Bill, over there, just
really, really set us up with
some beautiful cuts of meat.
That is a gorgeous Filet Mignon
tenderloin -- nice marbling.
Its going to be such a great
cut.
And then my favorite is Flank
Steak.
Now they're narrow and very --
The Muscle fibers are going one
direction.
It's very clear.
So when this is plated, you'll
go do a crosscut -- a horizontal
cut the meat.
And its very tender and really
tasty -- tasty, tasty.
I did a New Orleans seasoning on
this one.
The others are just pepper and
salt.
With a great cut of meat like
this, you don't need a lot.
>> Shannon: That was my question
-- to marinate or not to
marinate.
>> Kroeker: Here, the meat
really stands on its own.
>> Shannon: So if you can get a
great cut of meat just leave it
alone?
>> Kroeker: Absolutely.
Add a few things.
Season a little with maybe some
red pepper or some paprika or
just salt pepper will give that
extra kick to the flavor.
But a great cut of meat stays a
great cut of meat.
>> Shannon: Now, I did not hear
you say anything about salt.
What's your feeling on salt?
>> Kroeker: Well, I like fleur
de sel, the French salts.
Add always sea salt.
The flavor of salt is very, very
clearly different from the table
salt to a higher end salt.
>> Shannon: And doesn't it draw
the moisture out?
>> Kroeker: Well, it kicks up
the flavor is what it really
does.
On a good dish, whatever its
vegetables or steak or fish, a
great salt will make that flavor
that's in that dish just better,
better, better.
>> Shannon: So my last question
is -- We want that flavor in our
mouths.
What can we do to get that
going?
>> Kroeker: Let's out them on
the fire first.
>> Shannon: I love it.
(laughter)
>> Shannon: Now we are on a gas
grill.
And does it matter -- charcoal?
>> Kroeker: Yeah -- I don't have
a whole lot of preference.
The smoke that you get from the
charcoal grill is fabulous,
especially if you are able to
get some hickory chips or some
water soaked wood chips in there
to really get the smoke going.
>> Shannon: But its really nice
to turn it on and push a button
in the middle of the winter.
>> Kroeker: But that's really
the difference.
I think the gas grill will give
you much more heat control and
just a lot easier to deal with.
Charcoal though -- you know, the
flavors really there.
>> Shannon: Well, let's go sit
down with the girls and talk
about some more stuff.
>> Worley: Now we don't want to
keep you guys from making.
>> Shannon: I know, I know.
>> Worley: We've got our fork,
our knife.
We're totally ready here.
>> Dacus: You were talking about
the grilling at home.
You know, Memphis' own Jennifer
Chandler has the cook book,
Simply Grilling.
And she's got all kinds of tips
and tricks because for me,
grilling on a charcoal is a
little daunting.
>> Shannon: It's tricky to me.
I don't ever -- I never know
when its right.
Kroeker: It's hard to do.
>> Dacus: I've heard that
there's like the pinch test but
I don't know the rule.
>> Kroeker: Exactly.
When you look at how you like
your steak, whether its blue,
which is 115 degrees and pretty
much red all the way through, or
very rare, which is just a
little firmer to the touch.
Then there's medium, which is
like you said, about like the
muscle between your thumb and
first finger.
So you touch it and it still
gives.
And its like you were describing
-- brown on the outside, still
pink in the middle, still juicy.
And then you go deeper and
deeper in and when you get to an
internal temperature of about
160 degrees, it is well done and
its firm to the touch.
>> Shannon: So I have never been
but have you guys been to the
Side Porch in Bartlett?
>> Dacus: I have not but I'm
looking at the menu right now.
>> Shannon: Tell me what they
have.
>> Dacus: They've got a little
bit of everything.
They've got steaks.
They've got a couple filet
options, a New York Strip, a T-
bone, and a rib eye.
And you said you've been before,
right?
>> Kroeker: I have but its been
years ago and mainly for lunch.
>> Dacus: Well, this came
recommended when we asked
around.
And this, of course, on top of
the steak house options, they've
got the chicken, and the pork
chops, and the salads, and the
sides.
And this looks like a good
option.
>> Shannon: And you know,
another place, that sadly, I
have not been in years and I
have not been to the new place,
is Jim's Place.
Have you been to the new place?
>> Kroeker: No, I haven't.
>> Shannon: It's over on
Perkins, right off Poplar.
Look -- Jim's Place is one of
those things that when we would
do special events and they would
come in and cater, we all hope
that everyone would leave
something because even --
We did get a little bit but it
was just a taste.
And you know, its one of those
family traditions that
unfortunately, my parents have
moved on.
So its kind of fallen to the
wayside for me.
And looking over the steak list
has made me very nostalgic
because it seems like we've
moved away from steak houses.
And I want to go back.
>> Dacus: Yeah -- I do, too.
>> Worley: You know, the new --
The thing that I love about the
new spot is that its close.
It's in town.
You feel like you're in the
middle of things.
You don't feel like you have to
go way out of your way to go
there.
But what I loved about the old
place was I felt like I was on a
getaway.
I felt like, you know, it was a
little bit of an excursion.
And life was just better, you
know.
>> Shannon: Yeah -- It was one
of my mother's favorite places
and I really miss Jim's.
Have you guys been to Buckley's?
Buckley's is over -- You know
where Buckley's is?
Over on Poplar.
Oh my gosh -- their steaks!
That's where I get the filet.
But let me tell you about their
spinach.
I love their spinach.
I just gleak talking about it.
Have you ever had their spinach?
>> Kroeker: I have not.
Shannon: Do you have their menu?
>> Dacus: Yes.
Shannon: What about potato buds?
Are potato buds on there?
>> Dacus: I'm freaking out.
Oh, they have the King Creole
Salmon.
Salmon topped with our Creole
crawfish sauce -- Oh my gosh!
>> Worley: I've never tried
anything at Buckley's except the
steak.
And its mainly because once I
find something that I like, I
tend to stay with it.
And their spinach is by far my
favorite spinach.
>> Dacus: It's understated here.
It just says cream spinach.
That's it.
>> Shannon: It is so good.
It's very understated because I
want to give you two thumbs up
on that spinach.
Okay, Ashley -- Ms. Mississippi.
>. Dacus: Alright -- I have to
give a shout out to my first
steak house that I was familiar
with and that was the Country
Squire in Iuka.
Its out on old 62.
And I was telling you that I
used to think it was really
fancy because they would roll
out the meat on the cart right
to your table and throw back the
towel so you could pick how
thick you wanted it cut.
I thought it was so fancy.
But mother was absolutely
disgusted by seeing the raw meat
pulled out to the table.
But it's a wonderful place.
They're still up and running.
And so a lot of the Memphians
might vacation in Pickwick and
you want a good steak house.
They've got great blackened and
fried catfish, wonderful,
wonderful hushpuppies, and my
favorite salad bar.
And it's nothing special.
Its juts Iceberg lettuce and,
you know, some radishes.
>> Shannon: Everybody that I ask
about places in Mississippi said
two and that was one of them.
>> Dacus: Well, it's a great
place.
I highly recommend it.
>> Shannon: Okay -- And what
about the Como Steakhouse?
>> Worley: You've got to say it
with a little more excitement.
>> Shannon: Como Steakhouse!
>> Worley: Exactly.
>> Shannon: I've never been.
>> Dacus: Its fantastic.
>> Worley: It is by far one of
my favorite Mississippi
experiences -- a place that we
would go to.
Denise DuBois Taylor introduced
me to the Como Steakhouse.
And she was just like, "Gotta go
to this place."
And first trip I made there, we
took a bunch of journalists
there as we took them on a
excursion in to Mississippi to
experience the blues.
And it was an experience.
It was just like this is the
coolest place I've ever been.
Well, one -- there's wood
everywhere.
There's something about going to
a place that has that old wood
feeling.
You know, the ceilings with the
wood beams.
Everything about it was just
very -- you just felt earthy.
You felt like it was just
natural.
So it didn't feel like you were
in the middle of Mississippi.
Nothing against Mississippi but
it felt like you were some place
else.
>> Dacus: And Como doesn't have
-- I mean, Como's a wonderful
place.
But there's not a whole lot else
going on.
And then when you go to the
steakhouse, it does feel like
this prized place that no one
else really knows about.
Clearly, its famous.
But you feel like you've just
discovered something that no one
else knows.
>> Kroeker: I didn't grow up
here.
So I'm missing these kind of, I
don't know, comfort food special
places like that.
But I absolutely have mine.
And the steakhouses back in
Nebraska are very much like the
ones you just described.
>> Shannon: No wonder.
(laughter)
>> Shannon: I hear sizzling.
>> Kroeker: let's go check.
>> Shannon: I can't wait!
Oh man that looks good!
>> Kroeker: Here we go.
Oh, yeah -- that's ready to come
off.
>> Shannon: Wow!
>> Kroeker: Beautiful.
>> Shannon: Oh, that is
gorgeous.
>> Worley: I smell it over here.
Its perfect.
>> Kroker: Now if the wind was
coming from this direction you
would be happy.
I've got a little spinach
working here.
I've been working on spinach for
a while.
I've got a bunch over there.
For the side dishes, I've got
some mixed bell peppers here,
some grilled asparagus.
>> Shannon: What is that?
>> Kroeker: I saw that.
(laughter)
>> Shannon: I have no idea what
you're talking about.
>> Kroeker: You want to wait
until they're seasoned.
I've got some corn here that's
also been on the grill.
I'm going to prepare that in a
special way.
All these vegetables are
prepared with the steak.
I'm excited about sharing all
these with you.
>> Shannon: Now here's a quick
question.
Do you have to -- I can never
get everything to work out the
same.
But of course, my grill is not
this big.
Should you put your sides on
before you put your steaks on?
>> Kroeker: I think so.
The corn takes maybe 15 minutes,
especially if its wrapped in the
husks or if you've got it in
foil.
You want to start at 15 -- maybe
almost 20 minutes before.
And on not a hot part of the
fire but a medium part of the
fire.
The mushrooms will cook very
quickly.
The peppers -- same thing.
And the asparagus -- maybe 10
minutes or so.
The spinach is almost instant.
Once that wilts, its ready to
go.
>> Shannon: And you said that
you pair different steaks with
different veggies and sides,
right?
>> Kroeker: Exactly.
I like the Porterhouse over here
with spinach and maybe some
peppers -- good colors.
Corn will go with anything.
And the asparagus, of course,
with the filet.
Its very elegant, very good
taste -- Some green with a
tender, tender cut of meat like
that is really perfect.
But of course, you've got a nice
side salad and something
cheesecake-ish to finish it off.
>> Shannon: I like the way he
talks.
>> Dacus: There's something very
primitive and easy, it seems
like, about just turning on a
fire and throwing it on single
ingredient foods and just
letting it happen.
>> Shannon: And you know, that's
the thing that I love about
steaks because that's the way
that we do it at home.
We've got the grill master
grilling and we're sitting
around and still having a
conversation.
But they're a part of it, as
well.
And I love that.
Okay Ashley, you've got
something to ask me.
Go ahead.
>> Dacus: So there's a menu
sitting here for Fat City.
Is that what its called?
>> Shannon: That's what its
called.
>> Dacus: And I couldn't really
take it seriously.
(laughter)
>> Worley: You should show.
>> Dacus: I couldn't take it
seriously because of the cat on
the menu.
>> Shannon: Fat City is a sports
bar looking-themed restaurant in
Jonesboro.
Its called a steak and grill
house.
And the first time we drove by,
it said, "Doggy bags are for
quitters," on the front of the
building.
And I thought, "Really, come
on."
"Doggy bags are for quitters."
And you walk in and it's a
sports bar.
And their menu reads like "War
and Peace."
They've got everything.
>> Worley: Fried chicken
sandwich, chicken finger
sandwich -- What's the
difference between those two?
Southwest chicken sandwich --
It's a little bit of everything
that's here.
>> Shannon: How dare you call
yourself a steakhouse.
Bring me a filet, Mr.
Steakhouse.
You know, I'm a doggy bag
quitter.
So they bring this filet out
that this butter knife could
have cut.
And it literally melted in my
mouth.
And I mean, the first bite I had
tears rolling down -- just
couldn't say a word.
And my daughter goes, "Why are
you crying?
Is it hot?"
And I'm like, "This is so good."
(laughter)
>> Worley: Well, I guess things
sort of -- They should get rid
of the cat.
>> Shannon: But you know what?
It's the opposite end of the
spectrum.
You can go.
You can have a great steak in a
relaxed atmosphere, you know,
and watch the game and have a
beer and let somebody else do
what you do at home.
So it makes sense after you've
eaten it.
But it was really good.
And the Brickhouse is another
place that's really cool.
When we went to Jonesboro,
remember the downtown
revitalization that they had?
And we went to -- What was the
name of the burger place?
Godsey's.
And then next door is the
Brickhouse.
But they're closed for lunch.
So the Brickhouse is a place
that is absolutely gorgeous.
They've taken this old building,
put an upstairs on it.
That's where we always go and
sit and eat.
They have -- it's beautiful.
Its old beams.
It looks like South Main.
Its old beams.
It's the exposed brick.
It's the food that tastes like
you're in another town, you
know, other than Jonesboro,
Arkansas.
Like you were talking about the
Como Steakhouse.
The care and passion that they
put into it comes through in
their food.
And its really -- You're sitting
there going, "I can't believe
I'm in Jonesboro, Arkansas."
>> Kroeker: When you sit down in
a restaurant and taste your
first bite, you can tell what's
going on in the kitchen --
whether people really care about
the ingredients and how they're
prepared.
And your experience as a diner
and sharing that.
>> Shannon: It just shines
though.
>> Worley: I also point out that
a lot of the places that we talk
about, we said one of the things
that was great about them is we
felt like we were somewhere
else.
And so part of that experience
for you is to be able to leave
your troubles behind and enjoy a
good meal.
>> Shannon: Yes but, you know,
again -- like I said about Fat
City, don't judge a book by its
cover.
Because they really are good.
>> Kroeker: Well after all, fat
is flavor and we are in the
city.
>> Shannon: Can we pull those
bad boys off the grill?
>> Worley: I love how we're just
expected to sit here.
>> Shannon: I know, I know.
(laughter)
>> Kroeker: Okay -- There we go.
>> Shannon: Oh my gosh --
They're beautiful, y'all.
>> Dacus: This is one of my
favorite things -- to wait on my
next great meal.
>> Shannon: Okay now, here's my
question.
When you plate them, you just
take them straight off the grill
and put them on the plate that
you're going to serve them on.
Do you let them rest?
Do you have to let them sit?
>> Kroeker: I like to let them
rest for a few minutes,
especially when they're at a
medium or a medium-rare.
I'm going to move it over here.
Well, come with me.
Alright, we're going to drop
this on the plate and I'm going
to put a little bit of spinach.
Although most of it is going
with the Porterhouse.
>> Shannon: Thank you.
Want me to put this over here?
Okay, you keep moving.
>> Kroeker: Absolutely.
>> Shannon: If you don't save me
a bite of this, I know where you
stay.
(laughter)
>> Kroeker: Now this one I'm
going to go ahead and trim.
>> Dacus: I wish I had my
Instagram.
>> Kroeker: So again, I'm just
going to separate the tenderloin
and the New York from the rest.
>> Shannon: Oh my goodness.
>> Kroeker: That's going to be a
rare steak.
Here we go.
>> Shannon: I'll take that for
ya.
>> Kroeker: Oh, yes.
Look at that.
>> Shannon: Oh my goodness,
y'all.
(laughter)
>> Worley: On television gnawing
on a T-bone.
>> Shannon: There is absolutely
no shame in my game.
What are you going to do with
the corn?
I mean, do you just put that on
the plate?
>> Kroeker: I have a plan for
that corn that I hope pleases
you.
>> Shannon: You got to do it
quick.
We're running out of time.
>> Kroeker: I'm on the road.
>> Shannon: Oh my goodness.
Oh my goodness.
>> Dacus: Oh, this is good.
>> Shannon: Y'all, the bone is
amazing.
>> Dacus: That is delightful.
>> Worley: I got all the
spinach.
(laughter)
>> Shannon: Mayonnaise!
>> Kroeker: Mayonnaise indeed.
>> Shannon: He's putting
mayonnaise on the corn.
I've never heard of it.
Las Tortugas!
>> Kroeker: That's it exactly.
If I get nothing else at Las
Tortugas Deli Mexicana, it is
this.
>> Shannon: How super simple.
Now what is that you're dipping
it in?
>> Kroeker: This is crumbly
Mexican cheese and it is a
delight that should be shared.
>> Shannon: Now that is the --
>> Kroeker: That is the rib eye,
bone-in.
A little of that.
That is for you.
>> Shannon: This is the rib eye.
>> Dacus: Oh, delish.
>> Kroeker: Now remember the
flank steak should be crossed
like that.
As thin as you like.
>> Shannon: Okay, look -- I am
not good at pairing wine with
steaks.
School me.
>> Kroeker: My favorite is a
nice cabernet sauvignon or a
merlot.
Or I discovered Argentinean
Carmeniere and Spanish Rioja are
brilliant with red meats.
I could drink Spanish wines for
the rest of my life and never
look for something else.
But red wines are generally the
thing.
In the summer, a rose is always
beautiful -- something with a
little chill on it is delicious.
>> Shannon: And guys, I want you
to know that we're going to put
all of these tips -- We're going
to put all of the restaurants
we've talked about and we've got
an entire list on WKNO-dot-org-
slash-localcolor.
And you can go there and check
it out.
Oh, that looks so good.
>> Kroeker: it could be.
>> Shannon: Come on.
We've got about a minute left.
We've got to go sit.
Look at those girls.
They're over there eating all
the steak.
You don't know who you're
dealing with over here.
You can't trust them.
What's the best?
>> Worley: Oh, taste this.
This is divine.
>> Dacus: I really like the
spinach.
Its simple.
>> Shannon: Oh my goodness,
Brad!
>> Dacus: Good job!
>> Worley: Excellent!
>> Kroeker: Bon appé***!
>> Worley: We'll be at your
house next week, by the way.
>> Kroeker: I'll give y'all my
address on the way out.
(laughter)
>> Dacus: I've got to tell you.
This is one of the most
delicious shows.
>> Worley: It really is.
>> Shannon: Thank you so much
for coming, Brad.
And thank you guys for joining
us.
Come back next week and please
enjoy your local color.
Brad, this is so good.
I want to try this.
>> Dacus: I can cut it with my
butter knife, by the way.