Chef Paul Smith joins Dave Weekly on Hotline for another lively talk about food, flavor, and the fine line between home cooking and restaurant mastery. The James Beard–nominated Charleston chef dishes on why tuna sells best raw or rare, why homemade hash browns are “better left to the professionals,” and how to perfect your rice using his first-knuckle water test method. Along the way, the crew shares a nostalgic detour to the last surviving Rax Roast Beef in Ironton, proving that no culinary conversation is too small for big flavor and good humor