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I actually did my first tour at the age of 10 with my dad, and it was as a country singer. We toured through Alaska, and he took me to sing at places like county fairs, hoedowns, backyard barbecues, you name it. We were usually passing around the hat for gas money to get to the next gig.
I've been on a team that won the world championship of barbecue. But barbecue's interesting, because it's one of these cult foods like chili, or bouillabaisse. Various parts of the world will have a cult food that people get enormously attached to - there's tremendous traditions; there's secrecy.
Every summer my husband and I pack our suitcases, load our kids into the car, and drive from tense, crowded New York City to my family's cottage in Maine. It's on an island, with stretches of sea and sandy beaches, rocky coasts, and pine trees. We barbecue, swim, lie around, and try to do nothing.
When I tour, it's like, well, like a food tour as much as a comedy tour. I try to eat at all the weird places, the obscure barbecue joints, burger places. There are a few spots in L.A. that I'm obsessed with - one of them is the Taco Zone taco truck on Alvarado. There are secret off-menu items that are amazing.
I always wondered, like, you know how you go to the family barbecue, and your uncle is that funny guy that you laugh at because he's family? That's how I felt with 'Fighter and the Kid.' People would laugh at my stuff, but it was always tough for me to tell. I just needed to see if there was something going on.
I'm not a normal person with normal tastebuds, so I'll save you all from cringing/dissing on my late night flavour pairings, but I will say when I was a kid, with little to no access to anything but my mother's pantry, I'd dip everything in ranch dressing, Miracle Whip, katsup, barbecue sauce, honey, mustard, etc.
Straight up, Oreos, sodas, chips, salsa dips, egg white omelets, yogurts, breads, ketchups, mustards, barbecue sauce, frozen pizzas, hot pockets, ice cream, all these things that you eat in your normal life - I think if chefs got more involved in that, then it could be better. Because we're the ones that know flavor.
Barbecue is the good old technique of people making a fire and putting some stuff over the top - I mean, look at the S'more: it's just got a stick. A lot of those goofy toys, it's people who are looking at things to do. I think if you focus on the food, at the most you need tongs or a spoon to flip something; that's about it.
