Latest / BBQ Therapy / Mike Krohn – Healthy 2 Hogwild Food | Barbecue, Italian Style?

Transcript

Mike Krohn – Healthy 2 Hogwild Food | Barbecue, Italian Style? · BBQ Therapy

• 0:00
  People telling me that I'm not a real chef, people telling me
• 0:03
  that I've only got 1 arm. Things like that actually fuel
• 0:06
  my fire and inspired me to create and inspire me to maybe
• 0:11
  cross the edges a little bit and try something new.
• 0:14
  For other people out there living with a disability that
• 0:17
  feel overlooked and underestimated, what message do
• 0:20
  you have? Do you hope they hear from your
• 0:23
  message when there's might be on the edge of scared of trying
• 0:27
  something based on what other people think?
• 0:30
  Straight back to that, that thought I had earlier of try
• 0:35
  everything. Don't be afraid to fail.
• 0:37
  You can do anything. Set your mind to it.
• 0:40
  Your brand, The healthy to hog wild food.
• 0:42
  Where did that idea come from? Bango ham BBQ, Bango ham BBQ,
• 0:49
  Bango ham BBQ, Bango ham BBQ, some BBQ get your.
• 0:54
  Barbecue. Ever notice how the sound of
• 0:55
  sizzling meat and the smell of smoke can silence the noise of
• 0:58
  the world? Now that's BBQ therapy.
• 1:02
  If the fire moves you like, subscribe, share and help spread
• 1:06
  the message because growth, like good BBQ, takes time and
• 1:10
  patience. Welcome to your therapy session.
• 1:16
  All right, welcome to the BBQ Therapy podcast.
• 1:18
  My name is Tavis Bryant and today on BBQ Therapy, I'm
• 1:23
  honored to sit down with the chef whose story is 1 of
• 1:26
  resilience, reinvention and pure creativity.
• 1:29
  From Chicago, Mike Crone has built Healthy to Hog Wild Food,
• 1:34
  a platform where BBQ collides with Italian tradition.
• 1:38
  He's been featured on FOX 32 Chicago, has collaborated with
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  major brands, and get this, he's doing it all with one arm.
• 1:46
  But beyond fire and flavor, Mike and his family has also traveled
• 1:50
  the world eating in some of the finest restaurants, toured
• 1:53
  kitchens and met award-winning chefs.
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  That journey gives him a global perspective he brings back home
• 1:59
  to the pit. Mike, welcome to the show.
• 2:02
  I got one rule, make yourself at home.
• 2:04
  I got no sponsors so speak freely.
• 2:08
  Good morning. Thank you for having me on.
• 2:10
  All right, no problem. We're going to start back at the
• 2:12
  beginning as far as the back, going way back when growing up,
• 2:17
  before BBQ became your therapy. Who was Mike and what was life
• 2:22
  like before the accident? It's actually funny.
• 2:26
  I got into my accent. I was 23 years old, so at that
• 2:30
  time I was just a young wild kid that really didn't cook much,
• 2:33
  had no aspirations of cooking, and that's where it all started.
• 2:38
  Oh wow oh wow. So growing up how was BBQ?
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  Did y'all BBQ any or a ladder or none?
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  You get it. Not so much.
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  BBQ is something that I came on to myself.
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  I fell into it. I fell in love with watching BBQ
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  competition shows, the old shows with Myron Mixon and Johnny
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  Trigg, stuff like that, and I was really, really into it and
• 3:01
  it got me into BBQ. OK, how did the BBQ scene in
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  Chicago were you born? You were born in Chicago.
• 3:09
  I was actually born in Indiana, but I grew up in Chicagoland,
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  and Chicagoland is a great Food City.
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  There's all sorts of ethnicities, different flavors,
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  so Chicago is a great city for food.
• 3:20
  OK. And when the accident happened,
• 3:23
  did you feel like that's when you got into cooking or?
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  Basically, after the accident, it destroyed my life.
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  Took me years to actually be able to function on a normal
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  basis and things like that. And it took me a little while to
• 3:40
  come across cooking. I really did.
• 3:43
  So how did you come across it? Would you just to traveling or?
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  Actually, I married my wife. My wife is the youngest of five
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  from a big Italian family, so she basically grew up in the
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  kitchen. I learned a lot of my cooking
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  techniques from her early on, and Italian cooking was
• 4:00
  basically what went on in my house and where I learned the
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  base of my cooking from. OK, OK.
• 4:08
  And how did you get the idea to infuse it with BBQ?
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  That's a funny story. I actually, I was out to dinner
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  with my wife at a high end restaurant in Chicago.
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  It was an Italian restaurant and one of the specials was brisket
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  with pasta. And I got all excited because by
• 4:25
  that time I had a little bit of a BBQ background.
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  And when the dish came, I took a bite of it and the brisket was
• 4:32
  like braised brisket, like Missus Maisel would make or
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  something. And all I was thinking to myself
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  is worse the smoke. And again with the BBQ
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  background, I immediately started thinking in my head,
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  this needs a smoky flavor. And it all started from there.
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  Oh yeah. And when you started doing the
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  cooking when you had accident, was it your dominant hand or
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  your non dominant hand? No, luckily I was always
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  right-handed and it was my left arm that I lost.
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  OK, OK. And how was their process to
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  reinvent and start using everything with one hand?
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  It was very difficult. I'll be honest, probably the
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  hardest thing I had to reteach myself was something as simple
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  as slicing an onion, a lot of cutting, things like that.
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  It was a major adaption. And how does that process go now
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  to you far as when you do cutting is you get us anything
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  to help, Sir? I've to be honest with you,
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  through the years I've learned a lot of techniques to doing
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  things one handed. I actually just had a custom
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  cutting board built that's made things a lot easier for me to
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  hold things while I'm cooking, and that's made things a lot
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  easier, yes. Yeah, I know at times it could
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  be frustrating. So at times have it taught you
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  to be stronger having to refigure out how to do
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  everything? Definitely.
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  It's definitely taught me a lot about perseverance.
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  It's taught me a lot of things. Basically, I had to relearn how
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  to cook everything. I can't lift certain things, I
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  can't do certain things. So I found ways around all that,
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  but it's taken years. And did do you feel that
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  challenge made you more creative and everything you did when you
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  as far as your approach to food that most things that people
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  wouldn't do? Oh, 100%.
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  I think one of my biggest assets is that I'm not trained, meaning
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  that I don't have any rules that I have to follow.
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  I I know what I like, I know it tastes good, and I try putting
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  all that together. Sometimes it works out.
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  That's the best way to be because some people try to be
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  too streamlined and be scared to venture off and try different
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  things in the kitchen. But that's sometimes when you
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  come up with the best stuff when you're experimenting.
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  Oh, for sure, for sure. So you said mentioned that your
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  family was luckily enough to travel the world, eat some of
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  the finest restaurants and tour kitchens and stuff like that.
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  What were the most powerful lessons that you picked up along
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  those experiences at different places?
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  I would have to say the biggest lesson I learned was on a trip
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  to Italy. I realized there that you can
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  have the most amazing tasting dish with nothing more than
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  three simple ingredients, cooked with love, and that's the
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  greatest dish you'll ever have. So it's about simplicity.
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  It's definitely true. And me and my wife with Italy
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  for our honeymoon with half our honeymoon and the dishes, the
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  food out there is great and all the dishes like they're fresh
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  and it's totally different from out here where people open up
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  cans. Everything is fresh and the
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  taste is like on a different level from out here.
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  So it's it's definitely. Oh, 100 percent, 100%.
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  I couldn't agree more. Yeah.
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  Was there any chef or dish that left a major impression on you
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  that you brought it back and tried to making it to your own
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  style? There actually was the Top Chef
• 8:03
  winner. Joe Flam has a restaurant in
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  Chicago. I was.
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  We're at that restaurant with a group of people.
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  I didn't actually order the appetizers.
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  They came, there was a rib appetizer.
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  The ribs were actually like oven baked or something.
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  It wasn't so much about the ribs, it was about the sauce
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  that was on the ribs. It was incredible.
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  We ended up ordering a second order and Chef Flam actually
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  brought the order to the table and I just introduced myself
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  right away. How you doing, Chef?
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  Blah blah blah and asked about the sauce and he was kind enough
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  to actually tell me how he made the sauce, gave me the
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  ingredients and everything else. And from there I took that
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  sauce, came home and added it to my BBQ ribs with my BBQ rub,
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  with my smoky flavor. And that's actually become one
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  of my most popular recipes. So you make your own real event
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  sauces. Oh yes.
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  And let's go into the barbecue and the Italian food 2 worlds
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  that usually don't collide, but you built your empire on it when
• 9:08
  you sparked that when the idea came where the little hesitation
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  of or nervousness of how it's going to come out because it's
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  two different areas that usually don't mix in.
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  Of course, of course there was that initial thought, but then
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  thinking it through with my knowledge of Italian food and
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  making Italian sauces and things like that, it was 2 flavors that
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  were meant to be together. The rustic smoky flavor along
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  with the tomato. I like to think in my head that
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  when the old days back in Italy, there was a old Nona cooking
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  over an open fire, things like that.
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  So that's where it all came from.
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  And give us a behind the scene looking I guess a couple of your
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  signature dishes. You have any stories behind your
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  dishes and what are you trying to say with your some of the
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  dishes that you create? I guess the first one would be
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  my smoky ragu. After I had that brisket pasta
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  recipe that actually gave me the idea, I came home and started
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  creating that recipe from scratch.
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  So that was the beginning. And then from there, one of my
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  the most recent recipes is my BBQ stuffed shells, which are
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  actually Italian shells stuffed with pulled pork, a full BBQ
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  pulled pork that I've smoked overnight, BBQ rub, injection,
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  etcetera. Those stuffed shells are then
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  put inside of a tomato sauce and then BBQ sauce is dribbled over
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  the top of that. So that was a little bit of a
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  challenge. I didn't know how the pulled
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  pork was going to hold up in the shell.
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  I didn't know how the BBQ sauce with taste with the tomato
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  sauce, but again, that recipe came out incredible and it's one
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  of my most popular ones. Have you had any dish that you
• 10:57
  created that you doubted at 1st and it worked out and it came
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  real popular? That BBQ stuffed shells recipe I
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  was just talking about, I was a little nervous about that one
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  was but luckily it turned out great on the first time.
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  I've made it twice since and again, it's a fan favorite.
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  So how do people react when you tell them as far as you do an
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  Italian and BBQ mix? It's funny because I get
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  reactions all over the board. Every once in a while I'll get a
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  comment and it's from someone in Italy and it's in Italian.
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  It needs to be translated and I get all excited.
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  Someone from Italy's commented on my recipe until I translate
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  it and they're telling me my food is garbage and things like
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  that. It's hard to win over
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  traditionalists like that that have spent their whole lives
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  making a certain kind of food. Yeah, Now the Now the the BBQ
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  group, though, is actually somewhat embraced me.
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  Everyone's giving me positive comments, really positive
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  feedback. So on that end of things, I feel
• 11:59
  like I'm doing really well. The, the BBQ community, like I
• 12:02
  always say, every episode, it can't be touched because they're
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  supportive and helpful and everything you do help give you
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  that boost because it's, it's so much it's like being an artist
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  when it comes to barbecue. There's so many different
• 12:16
  things. There's not just one way you
• 12:18
  could do things. There's so many different
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  grills, so many different seasonings, ingredients, meats
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  and stuff like that. And there's not one certain way
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  to do that. Do that is so many different
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  avenues that you can take and express yourself your way.
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  And just because 10 people don't like it, there's another 20 over
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  here that may love it. So it's it's endless options to
• 12:44
  when it comes to barbecue. And some people just like being
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  stuck inside the box. And that's why I said BBQ is
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  different from other foods and stuff like that, because some
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  people like being traditional, but sometimes you got to break
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  out of it because that's how you expand your knowledge.
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  And what you're doing is something that nobody else is
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  doing. And you took a chance.
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  And if you would have got frustrated, ain't no telling
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  where you'd be right now. If you listen to other people
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  saying that ain't going to work, that don't even make sense, just
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  but. No, thank you very much.
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  And yes, that's true. That's what kind of impressed me
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  when I was watching your videos. I'm like he doing something that
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  you never, I've never heard of that as far as Italian and
• 13:26
  barbecue. And you took that idea and
• 13:29
  worked it, and it's working and you're showing that it can work
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  so that what you're doing is going to inspire somebody else
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  to have an idea with other foods that they might been on the
• 13:39
  fence, not trying, but OK, now seeing he can do it, I'm going
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  to try it too and be successful in it.
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  You're inspiration. Thank you very much.
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  And to be honest with you, that's my goal through all this.
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  I believe that people should try anything, try everything and
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  fail at things because every time you fail, you're going to
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  learn something from that and keep going and get up and just
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  keep creating. That's how you get better
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  because if you don't fail that you won't know to switch
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  something out and put something else in and try it again.
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  And main thing is just don't give up. 100%.
• 14:14
  As far as, I guess, Chicago, the food culture in the
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  neighborhoods, where does Healthy to Hog Wild fit in that
• 14:21
  landscape? And do you feel that you're
• 14:23
  representing a new voice in Chicago's food story?
• 14:27
  I feel that Healthy to Hog Wild somewhat fits in right at the
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  intersection of everything. Chicago is a great Food City,
• 14:37
  great flavors. It's very traditional in Italian
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  as well as BBQ, so I'm just trying to fuse those two flavors
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  together and give somebody something new to try.
• 14:47
  You shared the BBQ has been therapeutic, therapeutic for you
• 14:52
  and the community plays a hard a huge role in which you're
• 14:56
  building. Do you have a story behind the
• 14:58
  scenes where a message from a follower or a moment with a
• 15:02
  customer that reminded you why this work matters?
• 15:07
  To be honest with you, I have received some amazing positive
• 15:11
  comments from people everywhere, but it's really the negative
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  comments that stick with me. The negative comments are what
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  inspires me. People telling me that I'm not a
• 15:23
  real chef, people telling me that I've only got 1 arm.
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  Things like that actually fueled my fire and inspired me to
• 15:30
  create and inspire me to maybe cross the edges a little bit and
• 15:34
  try something new. For other people out there
• 15:37
  living with a disability that feel overlooked and
• 15:40
  underestimated, what message do you have?
• 15:42
  Do you hope they hear from your message when there's might be on
• 15:46
  the edge of scared of trying something based on what other
• 15:49
  people think? Let's right back to that that
• 15:54
  thought I had earlier of try everything.
• 15:57
  Don't be afraid to fail. You can do anything.
• 16:00
  Set your mind to it. Your brand, The healthy to hog
• 16:03
  wild food. Where did that idea come from?
• 16:07
  Actually Healthy to Hog Wild Food is a blog that my wife and
• 16:11
  I started together during the pandemic.
• 16:13
  My wife's a hair stylist. She was obviously off work, so
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  we spent a lot of time in the kitchen together creating
• 16:20
  recipes before that. We love to entertain, we love to
• 16:23
  cook for people, we love to go to restaurants obviously, and do
• 16:27
  all those things. People have been telling my wife
• 16:30
  for years she should start a food blog, things like that.
• 16:33
  And the name actually came from a client of hers.
• 16:36
  Healthy to hog wild food basically means that we healthy
• 16:40
  75% of the time and we go hog wild the other 25.
• 16:46
  When did you get the idea to start recording and coming up
• 16:50
  with recipes online and put it online?
• 16:53
  It was after we started the food blog.
• 16:57
  The next natural step from there was, of course, to start posting
• 17:00
  online. It wasn't.
• 17:02
  It wasn't videos or reels at first.
• 17:05
  It was just simply making the food, taking a picture of the
• 17:08
  plated food and writing out the recipe.
• 17:11
  It's evolved into what it is now, just through the years.
• 17:15
  How long did I guess, do you constantly think of recipes to
• 17:19
  do, or how long did that process talk take as far as coming to
• 17:23
  ideas, recording it, and getting it out?
• 17:27
  Sometimes it can actually be an obsession.
• 17:30
  I actually can't get food and recipes out of my head.
• 17:33
  I'll be trying to watch Netflix with my wife and I have no idea
• 17:37
  what's going on in the show because I'm thinking about a
• 17:40
  recipe in my head. Or last night, for example, I
• 17:43
  was thinking about this interview this morning.
• 17:45
  So a lot of times my mind is filled with food thoughts, Yes.
• 17:49
  I understand that because now I used to watch TV but now I'm
• 17:52
  addicted to YouTube and trying to watch and learn stuff and see
• 17:57
  what's going on and stuff like that.
• 17:59
  It's like. It can almost overtake you
• 18:03
  sometimes, at least it does for me.
• 18:05
  I love BBQ that much that see I have a since I have a newborn
• 18:10
  and she's growing up and stuff. I can't compete like I want to.
• 18:13
  So that's what I started doing this just to get a BBQ fixed
• 18:17
  just to get anything. But I'm going to try to start
• 18:23
  competing and stuff like that. But this has been going pretty
• 18:27
  good. I didn't know how I was freaked
• 18:29
  out when I started this stuff. How OK is anybody going to come
• 18:32
  on or how is this going to go? But everybody's been receptive
• 18:35
  and everybody's come on for interviews and I feel welcome in
• 18:40
  doing this and I'm going to keep it up because my main purpose is
• 18:43
  like yours, getting people's story out to motivate them.
• 18:46
  That may be on the edge of doing something great, but they need
• 18:51
  that extra push. And if they hear your story or
• 18:54
  one of the other people's stories and see how they y'all
• 18:59
  can be successful, it'll push them out there and find their
• 19:02
  destiny. So that's pretty much what
• 19:04
  they're trying to do. Thank you very much.
• 19:07
  And I've actually, since speaking to you, I've watched a
• 19:10
  few clips of your show and one thing I can honestly say is the
• 19:14
  people you've had on your show are genuinely good people.
• 19:18
  The BBQ community, from what I've learned of it and what I
• 19:21
  know are genuine, wholesome people that would give you the
• 19:24
  shirt off their back. And it's just a great positive
• 19:28
  spirit, positive attitude, great community.
• 19:30
  Because every time I go around them, I feel welcome.
• 19:33
  I brought my wife around them, they welcome us and it's it's
• 19:38
  unreal. I wouldn't change if.
• 19:39
  It's almost like a family. Exhaust closer than some people
• 19:43
  I know. Some of my family I'd rather
• 19:47
  have the BBQ crew, let me tell you.
• 19:49
  I know how I feel. All right, look in the head.
• 19:51
  What's the vision for you and healthy to hog wild food?
• 19:55
  Is it maybe a cookbook, restaurant, More traveling,
• 19:58
  Something else? My dream would be to someday
• 20:01
  have a cooking show, maybe have a few retail items in the store
• 20:06
  shelves, things like that. Unfortunately, with having one
• 20:11
  arm, I can't really, I can't compete.
• 20:14
  I can't work in a kitchen, cook line, things like that.
• 20:18
  So this is turned into my lane and I'm going to do the best I
• 20:22
  can in it. Also, it'll inspire somebody to
• 20:26
  come up with products that work specifically for you.
• 20:29
  It hopefully this is Spark Ideas and somebody else that like you
• 20:34
  said, the special cutting board, some people out there that may
• 20:36
  have ideas that may be sitting on them that can help you out
• 20:41
  and hopefully this boost their momentum and helping products so
• 20:44
  you can get out there and experience stuff like that.
• 20:47
  And nothing would make me happier, to be honest with you
• 20:50
  is you've mentioned inspiration a few times and that's the
• 20:55
  biggest thing. I just want to inspire people
• 20:58
  and not necessarily disabled people, but any person.
• 21:03
  Some overweight guy sitting on the couch watches me do a video
• 21:06
  and says hey, if that one armed guy can do it, I can do it too.
• 21:10
  It's definitely, it's the inspiration just getting out
• 21:12
  there. Some people just even scared to
• 21:15
  get in front of the camera and you're doing it and it's just
• 21:19
  taking that step. My wife want to do something
• 21:21
  online but she keep hesitating. Whatever.
• 21:24
  Like the first step is just once you get the first video done and
• 21:27
  get the nerves out, it's OK and you'll see that it's not as bad
• 21:32
  as you think it is. And that's actually 100% true
• 21:36
  one. Once you get the first one out
• 21:38
  of the way, it becomes more natural every time.
• 21:41
  People going to make mistakes, but it makes it more human
• 21:44
  instead of super edited down where it looks super perfect.
• 21:48
  But it's like I said, just getting out there and enjoying
• 21:51
  something, doing something that you like and then what you doing
• 21:54
  is something you like. When you enjoy it, I mean it, it
• 21:57
  comes natural. When you do something you love,
• 22:01
  it's not work, it's passion. So five years from now, if
• 22:04
  someone says the name Mike Chrome, what do you hope people
• 22:08
  immediately think of? I hope they think Mike Crone is
• 22:14
  that one armed guy from that cooking show and he does some
• 22:17
  amazing stuff. You should really check him out.
• 22:20
  That's the end of the questions, but I got a quick game that I
• 22:23
  play with everybody and college basketball.
• 22:25
  They have a bracket, A tournament bracket.
• 22:28
  So I came up with a bracket that has 16 meats that you cook on
• 22:31
  the grill and you just pick whatever meat that you prefer to
• 22:34
  eat. First matchup is Lamb versus
• 22:37
  Brisket. Brisket.
• 22:41
  All right, next matchup is smoked ham versus sausage.
• 22:47
  Ham. OK.
• 22:50
  Next matchup is smoked Turkey versus beef ribs.
• 22:54
  Beef ribs. All right, next matchup is BBQ
• 22:59
  shrimp versus hamburger. Hamburger.
• 23:03
  OK, next matchup is pork chops versus smoked chicken.
• 23:10
  Pork chops. All right, my God, a little pork
• 23:13
  chop. All right, smoked Bologna.
• 23:16
  My favorite meat. Oh yeah, smoked Bologna versus
• 23:20
  pork ribs. Pork ribs, OK.
• 23:25
  And we got hot dog versus pork belly.
• 23:30
  Pork belly. I do not like hot dogs and we're
• 23:35
  not going to get into that. Steak versus burnt ends.
• 23:41
  Oh, Burtons. OK.
• 23:45
  Next round is brisket versus ham.
• 23:49
  Brisket. All right, next matchup is beef
• 23:53
  ribs versus hamburger. Beef ribs, OK.
• 24:01
  And next matchup is pork chop versus pork ribs.
• 24:08
  Pork ribs. All right, Next match up is pork
• 24:12
  belly versus burnt ends. Burnt ends.
• 24:17
  All right, all right, Final four, brisket versus beef ribs,
• 24:24
  brisket, all right. And pork ribs versus burnt ends.
• 24:30
  And pork ribs. And the finals is pork ribs
• 24:35
  versus brisket. Pork ribs is the winner.
• 24:41
  All right, all right, Mr. Cronia, therapy session is over.
• 24:45
  If you want to promote your websites or anything, I'll give
• 24:47
  a shout out to your wife and they're all that you could do
• 24:49
  that now. First of all, I'd like to
• 24:53
  mention my biggest fan and supporter, my wife Dominique.
• 24:57
  I could do none of this without her.
• 25:00
  Everyone check out Healthy the Hog wildfood.com.
• 25:05
  It's an amazing food blog. We can also check out YouTube,
• 25:10
  add healthy to hog, wild food, TikTok and Instagram all.
• 25:15
  Right. And on that note, we'll see
• 25:18
  everybody next episode.