**The Art of Old-School Cooking**

Our journey begins with the humblest of ingredients, carefully selected and combined to create a truly exceptional dish. The chef starts by sautéing onions, celery, and carrots in tomato juice, setting the stage for a rich and flavorful broth. The addition of onion powder, garlic powder, white pepper, salt, and beef bones elevates the mixture to new heights. As we wait for the stock to simmer, we're treated to a fascinating glimpse into the chef's world.

One can't help but notice the blonde hair in the kitchen, but our attention is quickly diverted by the sizzling of meat on the grill. A 10-pound slab of tri-tip is carefully trimmed and marinated in a mixture of beer, peppercorns, and spices. As it cooks to perfection, we're whisked away to the world of homemade barbecue sauce. The recipe begins with a mixture of grape jelly, ketchup, and liquid smoke, which is then simmered for 40 minutes to reduce the sauce to its most concentrated form.

The pièce de résistance is the tri-tip sandwich itself, featuring caramelized onions, grilled steak, and a generous helping of that sublime mahogany sauce. The combination is nothing short of magical, with each component complementing the others in perfect harmony. We're treated to a visual feast as we watch the chef assemble the sandwich, carefully balancing flavors and textures to create something truly exceptional.

But this isn't just any ordinary meal – it's an exercise in old-school cooking, where techniques passed down through generations are still used today. The chef takes pride in their craft, carefully selecting each ingredient and technique to create a dish that's both familiar and innovative at the same time. Whether you're a seasoned foodie or just looking for inspiration, this article is a testament to the power of traditional cooking.

**A Tribute to Old-School Cooking**

As we take our first bite of the tri-tip sandwich, it's impossible not to be transported back in time. The flavors are rich and complex, with each component expertly balanced to create something truly special. But what sets this dish apart from its modern counterparts? For one, it's the use of traditional techniques that have been passed down through generations.

The chef takes us on a journey through their kitchen, where we see the preparation of homemade barbecue sauce. The recipe is simple yet effective, using a combination of grape jelly, ketchup, and liquid smoke to create a sweet and tangy flavor profile. But it's not just about the ingredients – it's about the way they're combined and cooked.

As we watch the chef assemble the sandwich, we notice the attention to detail that goes into each component. The onions are carefully caramelized, the steak is grilled to perfection, and the mahogany sauce is expertly simmered to reduce its flavor to its most concentrated form. It's a testament to the chef's skill and dedication to their craft.

**The Joys of Old-School Cooking**

There's something special about old-school cooking – a sense of tradition and community that's hard to find in modern times. As we sit down to enjoy our meal, we're reminded of the importance of slowing down and appreciating the simple things. The chef takes us on a journey through their kitchen, where every ingredient is carefully selected and combined to create something truly exceptional.

But old-school cooking isn't just about the food – it's about the people and the stories behind each dish. We meet the chef, who shares with us their passion for traditional cooking and the techniques that have been passed down through generations. It's a story of community and tradition, where every meal is an opportunity to come together and share in the joy of good food.

As we finish our meal and prepare to leave, we're left with a sense of satisfaction and contentment. The flavors may be complex, but the experience is simple – just good food, shared with good people. And that's what old-school cooking is all about.

"WEBVTTKind: captionsLanguage: enso here I am Reno Nevada to check out a joint that's been opened since 1956 and get this these folks have only closed the door for one day in all that time they have been rocking and rolling old school style 247 for over 54 years or 473,000 hours this is golden silver in meatloaf extra gravy best gravy in town I like the bread pudding made out of donuts this is the local place to go this is it I feel like it could be the mid hello which I really like serving slots on one side and steaks on the other riye steak and the W cooked up by executive chef Lenny Curtis biscuits and gravy who's cranking out all the classics BLT sandwich and a chicken fried steak on table 10 and a few recipes of his own one order of lemonade pork chop please just a gold and silver favorite we're going to make the lemonade for the baked lemonade pork chops lemon and pork I dig it but really lemonade you made start with whole lemons rindes the seeds and everything and we add sugar grind them to death now we add In what water we process them up going to strain the pulp and the juice out till we get about a gallon of lemonade I've never seen lemonade made like that would you like to taste it you have the oil in the Rind getting into that that's why that tastes so rich get the BAM the true flavor that's changed my lemonade attitude this is all coming together for what our sauce for our lemonade pork chops we add the ketchup and we add the brown sugar three nice cups soy sauce give it that good salty flavor vinegar apple cider vinegar give it that little bit of bite it's an interesting concoction my friend paika make it nice and red chili powder granulated garlic granulated onion powder black pepper where did you first make this recipe out I try all my recipes all my children and my wife first all right then we're doing Ginger basil and you have thyme fresh and some fresh oregano then you Stir It Up Now the pork chop you're going to bake in the sauce you're going to bake in the sauce okay let's do some pork chops okay you cut your own chops yes I do cut our own steaks also everything this is what I'm talking about slow down take a look around I've driven right by this place we're adding oil you can hear it simmer we start flowering one pork chop at a time to season a friy flour yeah okay so just Brown both sides let that breading hook up exactly oh that's what I'm having are you ready do it brother hit the sauce right over the top you want to Stir It Up Before and in the middle of the cookie okay and it is going to reduce yes it is get it in the oven okay double plastic double pent foil 350 for about I'd say an hour and 45 minutes you ready do it man smell the aroma it's nuts man look at the sauce hos there you go nice and juicy C your fork ready mm dude that's flavor city right there it reminds me of sweet and sour sauce a little bit of heat a little bit of vinegar you get a little bit of that bite in there how the sauce is cooked all the way down into the chop this is the old school style and probably the way your grandma made them but with a new attitude in some really big flavor cool I have the lemonade pork chop the pork chop is to die for it's fall off the bone tender Porky deliciousness lemonade pork chop oh they always have great food P sandwich we love this place I came here since I was like this big I've only come here for 50 years oh just 50 just round number enjoy thank you this is an institution it is that owner Jeff Payne how are you has been running since 1989 how you folks doing it's really turned into kind of a three or four generation business now that's still cranking out third and fourth generation favorites medium rare like get this ground beef pounder a one lb hamburger smothered in homemade gravy a be gravy a ve gravy ve bones yes me Shanks roast them off in the oven at 350° for about an hour and a half to 2 hours look at that the flavor is from that marrow how do we put it together first you put the Mar in carrot celery and onions tomato juice right then you put the onion powder garlic powder a little bit of white pepper salt raised beel bones in is that blonde hair I see you guys see what's going on right here what color is your hair naturally what yours naturally I who knows I haven't seen it in a while scrape the bone marrow off of the pan that's what really makes a good stock gravy take it fill her up with water till we got about 3 to four gallons and then we add the tomatoes how long we let it sver 48 Hours really yeah cooks for 2 days wow then we'll straighten it right and get into making the gravy yep take the caramel color nice blonde R work it in real good let it continue to cook for a good 45 minutes to an hour and this goes on that big one PB Patty go on the big pounder started off on the grill to sear the meat keeps in the flavor 8020 yeah but it's Angus CR Chu about as good as you can do okay so you put a little Mark on it yep that's looking good good you ready yeah one lb ground beef steak look at that right on there caramelized grilled onion gravy on the Patty this is about as old school as it gets right here even before my time the gravy's outstanding real flavor 48 hours you can taste it little things just like getting it from scratch having the grilled onions just doing the food right you like that the ground beef pounder the gravy is Rich and beefy kind of like Salis Berry Steak but more hardy ground beef powder just Falls in line with everything else it's just good food side chip sandwich in the window with a sauce made from get this grape jelly and pepper and ketchup and it all starts with 10 lb of TR tip we have to trim the tri tip that's a great piece of meat real big in California okay it's all trimmed up what do we got going now it's the marinade for our tritip sandwich homemade barbecue sauce make your own barbecue sauce yes we do what don't they make is the question and the beer and we put about 2 cups of water set it out a little bit cracked peppercorns and we Stir It Up real good put all together you just pour this stuff in to the top put it in refrigerator and let it set okay so where we at take the tri tip start it off on the grill we mark it real good both sides and then we'll take it off throw them in the oven a little bit get them to a medium rare okay now what are you making we're making a homemade sauce called a mahogany sauce I got to see the grape jelly thing first thing we do is we add butter the onions and you add the bacon we going leave that fat in the we're going to leave the fat in the sauce so it sticks to your ribs we add the ketchup then you add the grape jelly ketchup grape jelly yes that just doesn't look right oh it's wonderful Dude Liquid Smoke grape jelly and liquid smoke now how long will we let it simmer about 40 minutes just let it reduce down Okay so we're cooked down here you sure that this isn't playing some game on me it reminds me of Swedish meatball sauce I actually used it at weddings on meatballs yeah I was at that wedding what do we got going now take the tri tip we slice it real thin start it on the flat top then we want to add the onions you see where the meat starts caramelizing we turn it over and then we throw it into our mahogany sauce stirl it up in there get it nice and soak and wet lay it out on the sandwich look at the color on that that's crazy some of those good caramelized onions take a look at that Meal made for that a good sandwich that mahogany sauce that's weird but Weir good like do you want to go oh it's barbecue sauce no no no sweet and sour sauce no no you don't know what sauce it is the tried tip by the way is Mega tender I like this little thing you do where you come from the from the grill to the flat top and you did it with the burger too put a nice little crust on it it's caramelization is what it is nice job man good job it's very tender it's very juicy friy chip sandwich with french fries the flavor it just explodes in your mouth it is so good oh I had one it's nuts two lemonade pork chops and one fish and chip this is really oldfashioned good cooking and they've got everything the slot machines over there 24 hours I've seen joints all across the country I will definitely tell you you got one of the unique ones so great we're happy to be here nice to meet you brotherso here I am Reno Nevada to check out a joint that's been opened since 1956 and get this these folks have only closed the door for one day in all that time they have been rocking and rolling old school style 247 for over 54 years or 473,000 hours this is golden silver in meatloaf extra gravy best gravy in town I like the bread pudding made out of donuts this is the local place to go this is it I feel like it could be the mid hello which I really like serving slots on one side and steaks on the other riye steak and the W cooked up by executive chef Lenny Curtis biscuits and gravy who's cranking out all the classics BLT sandwich and a chicken fried steak on table 10 and a few recipes of his own one order of lemonade pork chop please just a gold and silver favorite we're going to make the lemonade for the baked lemonade pork chops lemon and pork I dig it but really lemonade you made start with whole lemons rindes the seeds and everything and we add sugar grind them to death now we add In what water we process them up going to strain the pulp and the juice out till we get about a gallon of lemonade I've never seen lemonade made like that would you like to taste it you have the oil in the Rind getting into that that's why that tastes so rich get the BAM the true flavor that's changed my lemonade attitude this is all coming together for what our sauce for our lemonade pork chops we add the ketchup and we add the brown sugar three nice cups soy sauce give it that good salty flavor vinegar apple cider vinegar give it that little bit of bite it's an interesting concoction my friend paika make it nice and red chili powder granulated garlic granulated onion powder black pepper where did you first make this recipe out I try all my recipes all my children and my wife first all right then we're doing Ginger basil and you have thyme fresh and some fresh oregano then you Stir It Up Now the pork chop you're going to bake in the sauce you're going to bake in the sauce okay let's do some pork chops okay you cut your own chops yes I do cut our own steaks also everything this is what I'm talking about slow down take a look around I've driven right by this place we're adding oil you can hear it simmer we start flowering one pork chop at a time to season a friy flour yeah okay so just Brown both sides let that breading hook up exactly oh that's what I'm having are you ready do it brother hit the sauce right over the top you want to Stir It Up Before and in the middle of the cookie okay and it is going to reduce yes it is get it in the oven okay double plastic double pent foil 350 for about I'd say an hour and 45 minutes you ready do it man smell the aroma it's nuts man look at the sauce hos there you go nice and juicy C your fork ready mm dude that's flavor city right there it reminds me of sweet and sour sauce a little bit of heat a little bit of vinegar you get a little bit of that bite in there how the sauce is cooked all the way down into the chop this is the old school style and probably the way your grandma made them but with a new attitude in some really big flavor cool I have the lemonade pork chop the pork chop is to die for it's fall off the bone tender Porky deliciousness lemonade pork chop oh they always have great food P sandwich we love this place I came here since I was like this big I've only come here for 50 years oh just 50 just round number enjoy thank you this is an institution it is that owner Jeff Payne how are you has been running since 1989 how you folks doing it's really turned into kind of a three or four generation business now that's still cranking out third and fourth generation favorites medium rare like get this ground beef pounder a one lb hamburger smothered in homemade gravy a be gravy a ve gravy ve bones yes me Shanks roast them off in the oven at 350° for about an hour and a half to 2 hours look at that the flavor is from that marrow how do we put it together first you put the Mar in carrot celery and onions tomato juice right then you put the onion powder garlic powder a little bit of white pepper salt raised beel bones in is that blonde hair I see you guys see what's going on right here what color is your hair naturally what yours naturally I who knows I haven't seen it in a while scrape the bone marrow off of the pan that's what really makes a good stock gravy take it fill her up with water till we got about 3 to four gallons and then we add the tomatoes how long we let it sver 48 Hours really yeah cooks for 2 days wow then we'll straighten it right and get into making the gravy yep take the caramel color nice blonde R work it in real good let it continue to cook for a good 45 minutes to an hour and this goes on that big one PB Patty go on the big pounder started off on the grill to sear the meat keeps in the flavor 8020 yeah but it's Angus CR Chu about as good as you can do okay so you put a little Mark on it yep that's looking good good you ready yeah one lb ground beef steak look at that right on there caramelized grilled onion gravy on the Patty this is about as old school as it gets right here even before my time the gravy's outstanding real flavor 48 hours you can taste it little things just like getting it from scratch having the grilled onions just doing the food right you like that the ground beef pounder the gravy is Rich and beefy kind of like Salis Berry Steak but more hardy ground beef powder just Falls in line with everything else it's just good food side chip sandwich in the window with a sauce made from get this grape jelly and pepper and ketchup and it all starts with 10 lb of TR tip we have to trim the tri tip that's a great piece of meat real big in California okay it's all trimmed up what do we got going now it's the marinade for our tritip sandwich homemade barbecue sauce make your own barbecue sauce yes we do what don't they make is the question and the beer and we put about 2 cups of water set it out a little bit cracked peppercorns and we Stir It Up real good put all together you just pour this stuff in to the top put it in refrigerator and let it set okay so where we at take the tri tip start it off on the grill we mark it real good both sides and then we'll take it off throw them in the oven a little bit get them to a medium rare okay now what are you making we're making a homemade sauce called a mahogany sauce I got to see the grape jelly thing first thing we do is we add butter the onions and you add the bacon we going leave that fat in the we're going to leave the fat in the sauce so it sticks to your ribs we add the ketchup then you add the grape jelly ketchup grape jelly yes that just doesn't look right oh it's wonderful Dude Liquid Smoke grape jelly and liquid smoke now how long will we let it simmer about 40 minutes just let it reduce down Okay so we're cooked down here you sure that this isn't playing some game on me it reminds me of Swedish meatball sauce I actually used it at weddings on meatballs yeah I was at that wedding what do we got going now take the tri tip we slice it real thin start it on the flat top then we want to add the onions you see where the meat starts caramelizing we turn it over and then we throw it into our mahogany sauce stirl it up in there get it nice and soak and wet lay it out on the sandwich look at the color on that that's crazy some of those good caramelized onions take a look at that Meal made for that a good sandwich that mahogany sauce that's weird but Weir good like do you want to go oh it's barbecue sauce no no no sweet and sour sauce no no you don't know what sauce it is the tried tip by the way is Mega tender I like this little thing you do where you come from the from the grill to the flat top and you did it with the burger too put a nice little crust on it it's caramelization is what it is nice job man good job it's very tender it's very juicy friy chip sandwich with french fries the flavor it just explodes in your mouth it is so good oh I had one it's nuts two lemonade pork chops and one fish and chip this is really oldfashioned good cooking and they've got everything the slot machines over there 24 hours I've seen joints all across the country I will definitely tell you you got one of the unique ones so great we're happy to be here nice to meet you brother\n"