Joe Rogan Experience #1782 - Daniel Holzman
Narrator, Daniel Holzman (guest), Joe Rogan (host), Guest (secondary, unidentified) (guest), Narrator, Narrator
In this episode of The Joe Rogan Experience, featuring Narrator and Daniel Holzman, Joe Rogan Experience #1782 - Daniel Holzman explores chef Daniel Holzman, Joe Rogan Geek Out On Fire, Meat, Pizza Joe Rogan and chef/restaurateur Daniel Holzman spend the episode obsessing over cooking, from wood‑fired grilling and steak techniques to pizza craft, barbecue, hot sauce, coffee, and diet. Holzman explains his new book *Food IQ* as a way to answer common home‑cooking questions with the science and “why” behind techniques rather than just recipes. They dive deep into equipment (grills, smokers, pans), fuel (wood, charcoal, pellets), and ingredients (olive oil, heritage meats, peppers, wheat, coffee), tying it all to how real chefs actually cook at home and in restaurants.
Chef Daniel Holzman, Joe Rogan Geek Out On Fire, Meat, Pizza
Joe Rogan and chef/restaurateur Daniel Holzman spend the episode obsessing over cooking, from wood‑fired grilling and steak techniques to pizza craft, barbecue, hot sauce, coffee, and diet. Holzman explains his new book *Food IQ* as a way to answer common home‑cooking questions with the science and “why” behind techniques rather than just recipes. They dive deep into equipment (grills, smokers, pans), fuel (wood, charcoal, pellets), and ingredients (olive oil, heritage meats, peppers, wheat, coffee), tying it all to how real chefs actually cook at home and in restaurants.
The conversation also touches on the restaurant business, culinary school vs. apprenticeship, pizza as serious baking, the loss and revival of home cooking skills, and how social media has reignited interest in cooking. Along the way they veer into jiu‑jitsu, body weight and health, allergies, cultural appropriation of food, and what it really means to care about people in your life and community.
Key Takeaways
Match your cooking method to the cut of meat and its anatomy.
Holzman stresses that heavily used, connective‑tissue‑rich cuts (brisket, shank) need low‑and‑slow barbecue to break down, while tender back‑strap cuts (ribeye, strip) shine with high‑heat grilling or controlled reverse‑searing. ...
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Reverse sear and “caveman” coal cooking are powerful tools—used selectively.
Rogan reverse‑sears steaks over wood for smoke then hard sear; Holzman agrees this is fantastic for thick or fatty cuts but unnecessary for thin steaks. ...
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Pans, heat retention, and mass matter more than brand names.
Holzman breaks down cast iron vs. ...
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Treat pizza as serious baking craft, not an afterthought.
Holzman describes learning from master pizzaiolos that great pizza dough and baking are closer to breadmaking than “just another restaurant station. ...
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Use different olive oils for cooking vs. finishing, and know why.
In *Food IQ* he explains that cheaper, lighter extra‑virgin oils (often in large tins) are ideal for sautéing and general use, while intensely flavored small‑bottle oils like Laudemio are best used sparingly as a seasoning—drizzled over steak, pasta, or vegetables—rather than wasted in a hot pan.
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Home cooks need the “why,” not just recipes, to build real skill.
Holzman argues that decades of lost generational cooking knowledge plus microwave/fast‑food culture left many adults clueless in the kitchen. ...
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Health education around food and exercise is badly misaligned with reality.
Both note that schools rarely teach what eating choices mean long‑term, even though body composition and fitness strongly affect quality of life and COVID outcomes. ...
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Notable Quotes
“If you explain the why behind what you're doing, it gives people the authority to make decisions in the kitchen.”
— Daniel Holzman
“For a bigger piece of meat, that reverse sear might be the best way. But for a thinner steak, maybe it’s not necessary.”
— Daniel Holzman
“I feel like today more people wanna cook than ever before, and fewer people know how to cook than ever before.”
— Daniel Holzman
“There’s never been a time in history where being poor meant you’re fat.”
— Joe Rogan
“We should really do a little bit better of educating people how to take care of their bodies—how to eat. It’s maybe the most important decision we’re gonna make for our long‑term health.”
— Daniel Holzman
Questions Answered in This Episode
How does *Food IQ* prioritize which myths and questions to tackle first for home cooks who feel overwhelmed?
Joe Rogan and chef/restaurateur Daniel Holzman spend the episode obsessing over cooking, from wood‑fired grilling and steak techniques to pizza craft, barbecue, hot sauce, coffee, and diet. ...
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If you could standardize one or two cooking lessons in schools for kids, what would they be and why?
The conversation also touches on the restaurant business, culinary school vs. ...
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Given your experience with heritage meats and long cooks, what’s the single most underrated cut of beef or pork for home barbecuers to master?
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Where do you personally draw the line between respectful culinary inspiration and cultural appropriation in food?
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If someone has zero grill or kitchen gear today and a modest budget, what exact setup would you recommend to let them cook 80% of what you talked about in this episode?
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Transcript Preview
(drumming music) Joe Rogan podcast, check it out.
The Joe Rogan Experience.
Train by day, Joe Rogan podcast by night. All day. (rock music)
Hello, Daniel. Daniel Bismuth, ladies and gentlemen.
Food IQ.
Big, new book, cookbook.
Congratulations. It's a great idea 'cause there are so many fucking questions that, uh, so many people have about, like, what is the way to do things? Like, what is better? Like, what, what, how, what is the difference between a cheap knife and an expensive knife? Do I need a expensive knife?
So, if you're a chef, every- everybody, any- anybody that, that, that lives in the world of food, you just get, like, you get, you probably get pitched ideas all day long-
Oh, sure.
... 'cause you're an entertainment guy. Well, if you're a chef, you get the, like, "What's the best way to cook the chicken?"
Right.
"What's the best way to salt this? What's the best way to... What kinda pan should I buy?"
So do you have a stack of these, like, "Here, read."
So, that was the idea. I'm like, "I gotta profit off this."
(laughs)
I'm tired, I'm tired of answering these questions for free.
And, uh, this hat that you gave me is your LA pizzeria?
Danny Boy's Pizza.
Which, which, by the way, LA fucking needs really good pizza.
Good pizza.
'Cause, uh, pizza in LA is a lot of hit or miss.
There are a lot of, there are a lot of pizzerias in LA.
And you're in downtown LA? That's a risky move.
(laughs) Right. You don't even know risky moves.
When did you open?
We're in a, we're in the, we're in the base, the, the, the ground floor of a giant building, like a giant, like, corporate building.
Oh.
And, uh, it's just ghost town. It's like nobody was there.
Is anybody in the corporate building?
For, for, for the last six months, it's been completely empty. Now, people are coming back to work, finally.
Mm.
So, paying off.
When did, when did you-
It was a long game.
When'd you open it?
We opened six months ago.
Oh, no.
Oh, yeah.
(laughs)
And I was perfect timing, though, because, you know, like, COVID was-
There it is.
Oh, look at that.
Danny Boy's Pizza.
Okay. Oh, there's Adam Handsome guy.
Dude, that looks like a legit pizza place.
Real pizzeria.
I want a fucking pizza right now.
I know. I shoulda brought you pizza.
No, no, no, no. It wouldn't, wouldn't have been right.
I shoulda brought you pizza.
I have to be there. Let's see the-
You see the little bubbles on the crust? It's like a whole thing. I wanna talk to you.
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