Joel McHale portrayed an abusive chef on FX's The Bear so realistically that real-life kitchen workers found it triggering. Aside from a short stint at a Seattle deli under a temperamental manager, the kitchen has been a place of joy for McHale. He cooks at home regularly, often roasting chickens and focusing on meat preparation. He hosts Crime Scene Kitchen and represents Seattle's Best Coffee. He demonstrated steak-searing skills on David Chang's Dinner Time Live. He uses heavy-duty smoking equipment (a Pitts and Spitts smoker) and favors smoked pork tenderloin, Chateaubriand, tri-tips, and chicken prepared in a tomato and Iberico ham sauce. He follows Gordon Ramsay's 70/20/10 burger blend method.
For three seasons on FX's The Bear, actor and comedian Joel McHale portrayed an abusive chef so realistically, it was triggering to real-life kitchen workers. But aside from one short stint working at a Seattle deli under a manager with an incredibly short fuse ("This guy was a screamer-and he was fired," McHale says), the kitchen has been a place of joy for McHale.
McHale takes his meat smoking seriously-and that means using some pretty serious tools. "I have a Pitts and Spitts, a brand out of Texas, which is as tough as a Sherman tank," he says. "I can smoke a pork tenderloin like nobody's business, and a few months ago I made a Chateaubriand." Other favorite recipes in McHale's rotation: "For Thanksgiving, I smoked a bunch of tri-tips."
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