February 14, 2024 • 60 mins
On This Week's Episode We Find Out That Barrel Had Too Much Fun Over The Weekend, And Is Sick, But Unlike Phil, He Still Works When He Is Sick. We Talk About What We Made For The Big Game, Phil Drops What His Plans Are For This May. Kyle Says His New Restaurant Is Very Close To Opening, Kyle Does Not Want To Rush The Process, But Naturally Phil And Kyle Are Pushing For It To Open Sooner Than Later.
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Episode Transcript
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(00:00):
All right, welcome to don't dropthe tongue. Oh barrels get you sick
to Yes, thank god we're onvideo, is am? I am sick?
This is our third take of thisbecause pil can't behave himself. Yeah,
I keep talking about improper because lookat barrel Barrow was out there kissing
(00:25):
those hs is that horse? No, I was not out doing any of
that. Yes, sliding sliding aroundopen mud sliding with their beer in the
going down open. I I wishI was doing all that for the way
I feel, but that is notthe case, thankfully. It's so that
was the open though, because y'allgot in a lot of serious trouble.
(00:49):
I don't even think Phoenix or Scottsdale, you know, is going to even
have an open next year. Ohthere's gonna be an open. Stop with
that craziness. And here's the deal. Yes, there was some people that
like fools, but you know what, there was also a lot of really
great things that happened. The organizationthat puts it on makes a lot of
money for charity's a lot of things. Social media, exactly, the social
(01:10):
media in the world, tries tomake everything seem so much more dramatic than
what is Yes, was it.Did they get a little chaotic, did
they over have more people? Didpeople act like fools? They had to
make some adjustments. Yes, Butat the end of the day, it
was a great, great event,great weekend. It looks like a great
time. Like I'd been all overthat. That's that's my kind of party.
There's just there's just things you missed. That one I would have swore
(01:32):
I would have saw you doubt.Oh yeah, oh yeah that I'd have
been that guy for sure. Allright, So enough about the open.
Let's get into uh, let's getinto obviously, we had the big game
this past weekend. I wonder whatdid you guys cook for it? We
were talking before what we were gonnamake. What did you guys go with?
And because if you file Kyle onInstagram or any social media, I
(01:55):
mean, my gosh, how manyvideos did you put out? Like like
thirty forty I did one every hourleading up to Super Bowl? Leading up
Super Bowl? Super Bowl? Whatan hour for every time zone? I
mean it looks I mean like everytime I went out, there's a new
video for you. I mean,props to you. You were putting them
out. You were turning the contentout. Some of this stuff looked really
really good that I know you hadtalked about it on a previous podcast.
(02:17):
That pull chicken slider you made withthe green chili on there bro that looked
amazing. I almost thought about makingthat, but I ended up pivoting and
going with something else because I wasnot in peak optimal performance on Big Game
Sunday. So you went to theopen Friday and Saturday with the open Thursday,
(02:37):
Friday, Saturday, and you knowit rained its hold on right.
It didn't rate. It didn't ratall Friday, it didn't rain Friday,
Friday was great, Thursday was wet, Saturday was wet. We had concerts.
It was you were just you werejust hung over the whole time for
Super Bowl. Uh No, Iended up getting I ended up. I
was. I was actually Saturday nightwe called it kind of. I just
(03:00):
was just tired. I mean justtired. I can feel like this head
cold that I have coming on now, I can feel it coming on Sunday.
You got COVID. No I tested. I did the test. It
wasn't rectal, no, No,it was not. It was the the
nose spop test. Did that negativelet's go back to the big game.
(03:25):
Let's go back to the big game. All right, I left, I
lost a parlay, right, andBarrel, I think it's fixed. But
before I got into my parlay thatI lost, let's go into why I'm
on there betting right on one ofthose apps, and I see one of
the parlays is how many times theywork on the show Taylor Swift on TV?
(03:50):
It was like, what was Itwas like over under, it was
going to be twenty or better andthen yeah you had to bet, so
twenty was over there? Over orunder? It was it was even you
would have been over you had beenover on twenty. Well, no,
no, that she's showed way lessthan twenty. Yeah, it was fifty.
It was like fifteen times. No, it was counted, No count
it did you? No? Icounted because my brother wanted to do shots
(04:13):
every time they showed Taylor Swift.Yeah, it was nine during the game
and then it was postgame pregame itwas under twenty total. Yo. You
can I say something with that?Can I say something with that? Yeah?
Because this is don't drop the tongs, right. So it came out
that your boy Kanye wes right,Kanye wes right, he put he bought
(04:34):
the box right in front of hebought the he bought the two seats right
in front of Taylor Swift's box.Yeah, it's so the reason he had
to wear mats. And then hegot escorted out because yeah, Taylor shut
that down. She was like shewas still she's still mad about the Grammys
or whatever. Let's be real,let's be real. He's he's trying.
(04:57):
He's trying to latch onto her rocketship because he's hold on, he put
her on, He put her ononce. He wants to shine light on
her at Grammys. You said thathe's supposed to do, and it was.
And first off, first off,first off, it wasn't the Grammys.
It wasn't the Grammys. And secondof all, you're just gonna sound
foolish, and we don't want youto sound foolish anymore. So let's just
(05:19):
move past that. We're not amusic podcast or a barbecue podcast. So
oh wait, hold on, letme tell you about my parlay. Hold
on, can I tell you aboutmy parlay? So my parlay was three
people had to score a touchdown,right, yeah, and like ten dollars
(05:39):
was gonna get me like fifteen hundreddollars. It was a white parlay.
The last person that was supposed toscore was Debo. Yeah, so you
hit the other two? Yes,but why why why did Debo get pulled
out like he was? He washurt, She was hurt. He pulled
(06:00):
his hamstring. Yeah, he washurt. He pulled his hands every every
first out, every yo, comeon a three to four parlay, Brody,
and and and now you the onethat's going to get everybody paid is
now ordered for sudden hurt. Andthat was actually when Homeboy hit that touchdown
(06:21):
in the uh A zone. Phil, you selling every person who loses bets.
It's red. It's every better,every better says that every better.
All right, So let's get backto it again. What did you guys
make? What was your what wasyour dishes? What'd you go with?
Kyle? I did? Uh?I didn't do anything from the videos that
(06:41):
I made? Uh we first timeever? We? Uh? I ordered
gold Belly. Oh yeah, Iwas. I've been on this diet right
like you order from gold Belly,bro I never even knew about it.
And this is pretty cool. Thischick was telling me, she's like because
I was showing her she was goingto Vegas and I was like, Oo,
there's this pizza place. You gottago check it out, Pizza Rock.
Blah blah blah blah blah. She'slike, you order Pizza Rock on
(07:04):
Belly? Yes? I did.You're horrible, horrible. You used go
Belly for Pizza Rock Bro three pizzasfor a hundred bucks. It's actually not
bad. It was great. Itwas it was I smashed. I smashed
a pizza and a half. Iused gold Belly. I used Go Belly
to send like stuff to my granddaughter. Send you order something and send it.
(07:29):
Yeah, yeah, just send itlike donuts and like whoever got the
ill is pastries or dessert? Yea, I am a I am a gold
Belly fan. It's pretty under.I love that is the Is the bird
and Bone gonna be on go Belly? It might is it gonna Is it
gonna be yours? Or is itgonna be a little missus? Uh Belly,
(07:49):
It's gonna be a little missus birdsand Bones. But I'm telling you,
Go Belly. I'm telling you,dude, I love it. You
could get you could get stuff fromall the Pizza Rock. I loved weird
thing. That's the best pizza inthe world. Bro, Like you,
(08:11):
we get stuffed nation wide and yougo with pizza rock. Yeah, I
was craving it. I was cravingit, and I saw it and I
was what did you give it?Pizza pizzas. I don't know the names,
but it was Pepperoni, sausage,mushroom money and thins thin crust.
Now, I didn't do the thickthe thick. I don't even think they
had the thick on there. Itwas just the thing. But I'm a
thin I'm a thin fan. Pause. All right, that's why. That's
(08:35):
why you like to that? Thatand some What else did I do?
I did the smoke fried wings.I made some tereso queso dip and yeah
that was it nice? How aboutyou? My dip dip was fire fire.
I made a I made a hotcrab dip. But I smoked my
(08:58):
cream cheese. And guess what,Kyle, I used that green chili bacon
rapp baby video coming out video,coming out video, coming out. It's
good on cream cheese. Yeah yeah, yeah, No, I made a
video. Yeah no, I dida video. And guess what else I
did? And look how late Iam posting it, right. You ain't
see I haven't seen nothing. Yeah, you don't post anything. But but
(09:20):
I did smash burgers the grill.Smash burgers, unbelievable that. Yes,
I don't wait to see the videoof that, because I'm smashing him on
that, smashing him on that.Yeah, after after we post this podcast,
I'll post my smash burger feel thegrill because y'all were doing it wrong.
(09:41):
I'm gonna show you the real wayof doing the proper. Look forward
to seeing it. I hope it'sgood. I'm smashing you big time on
that. Why, I mean,you listened to go back and listen,
you go back, go back,here's receipts. I'm hey, you know
what. It just goes to provethe point that Phil tries to be an
(10:03):
outlaw, but he can't do it. He gives in and he follows.
That's a sheep. Oh, he'sall following this. H Once you start
wrapping your sandwiches and bacon jump onthat night, or getting a blue jack,
I'm sure that's coming next. I'msure your blue checks coming neck blame
it paying for a blue check.Yeah, I'm sure it's coming next.
(10:26):
I wouldn't be on the ground.I'm still underground. I know you're not
ground. Yes, you don't postanything. I know. The only post
I see is you at the gym. The whole philosophy. If I don't
hit this bike, if I don'thit this bike, right, yeah,
I'm good. I'm good. Bikein the gym while everybody's sleeping. Yeah,
New York, Connecticut. Yeah,Yo, I did, I did.
(10:52):
I did do a bacon rap.Hold on, hold on, bacon
rap. Explain this dip. I'minterested because I made this true cheese Christo
cheese dip. Yo. So Ismoked, I smoked the cream cheese and
I was hit some sour cream onit, right, and then what else
I had? I had like someshallots in it. I put a little
(11:16):
white wine in it, and thenI hit it with a little bit of
a crab, the lump crab meat, and then threw some cheddar on.
No, bro, I'm not canningnothing big bottles. I only do bottles
bottles of crap. Got it?No, but but at to Louis Louis,
(11:39):
Oh, yeah, that place isawesome. Yeah that's why. So,
so you know, anytime I getmeat now and stuff like that,
right, because even even my burgerright, the burger meat. I grounded
my wag gu from like comps andI had some uh some filet doing there
(12:01):
and I grounded the wag goole andI had the eighty twenty ratio on that.
So the videos coming out, videos, videos about to be released.
I got a EP coming. Didyou use your glasses? Yes, I
use both. I use my glassesand I got a new gimbal. Who's
who Okay, well whos Yeah,who's who's editing this? So I am?
(12:24):
I am the director, I amthe promoter or we'll be like if
this video comes out by it's that'swhy I'm asking. That's what I'm out
of the other. Yeah, that'swhat I'm There's no chance, zero chances
zero we'll see another gym video beforethat. Yeah, no, it's coming
out once this podcast drops. Sonow everybody can look forward to seeing my
(12:48):
new because you got to drop themin quarters. You know, you can't
just be dropping stuff every day.Nobody's looking that stuff every you are you
selling product? Not not yet?So you're not selling products not yet?
How much? How many times areyou on your phone a day all day?
Bro? Yeah, exactly exactly,that's why. But looking at crap,
(13:09):
I'm answering calls and you at answeringyou. I called you three times
slacking messages. I called you threetimes today there was no answer? What
what? What that was? Thenyou have three hundred and fifty six?
Was it after five? Yes?Okay, you had three? Group?
Then you go in that group afterfive group after five had You've got three
(13:31):
hundred and fifty six missed text messages? Carry on, carry on. That's
it. Look new Phil, Newyear, right, new year, New
Phil. Don't worry about it.It's almost March. Look, I'm still
at it. I'm still at I'mstill at the gym. I'm still got
a bunch of videos I put.I used my PK, I did have
(13:54):
a flat top on top or askillet on my p K. And it's
it's awesome. Everybody loved it.Everybody loved it. It's on flat top.
You were just no. I useda cash iron skillet as your flat
top as my flat top, andand I bacon wrapped something. Please post
(14:16):
that one, would you? Baconrap? Let's go keep going. I
can't because I'm I was practicing forsomething. For what you got? Big
coming up. Oh yeah, well, I what do you have coming up?
I was going to go to Yumaor I was I was deciding if
I was going to go to Yumaor I was going to go to s
(14:37):
c A in Utah, And thenI hoped out. I opted out for
smoke Slam and in Memphis. Howare you you driving? He ain't going,
Maro? What did you make?I did? I did a few
different things. Like I said,I wasn't exactly operating at peak opt performance,
(14:58):
So I uh drop my friends atthe airport the Sunday morning at like
nine ish, and then I pickedup. Uh that's always the worst drive,
by the way. Oh it wasbrutal, brutal. I did h
halopeno Uh poppers with the cream cheeseand the breakfast sausage in them, super
easy basic? Did those? Idid smoke cream cheese. It's always money,
(15:24):
dude, It's so money. Somoney smoked cream cheese. What did?
What did? What seasoning you used? Because I used Cow's and it
was awesome to Well, I'm gonnabe fully honest. I like I said,
I was in a I thought Ihad more stuff around than I did,
and I did not, So Iused uh Oh, I didn't have
to go look. I use asweet barbecue rub that I had that I
(15:46):
used on ribs sometimes I had togo look. I used that on it.
And then I use some the bluesHog, the the the blueberry,
the Chipotle Chipotle. I was like, somebody came out, I would a
blueberry, let me find out.You know what I'm saying, raspberry raspberry
full. I use that on it, and then uh. And then I
(16:07):
had just was looking around and Ihad leftover stuff from the weekend of like
you know, like snack food andwhatever else. And I had some bacon
leftover, and then I had uhcrackers because you know, if people over
you had crackers. And I waslike, oh, I got a little
hollowpen you left over here the moststupid basic thing I've seen them on TikTok
and everything. And made those candiedbacon ritz crackers. Oh dude, I
(16:29):
want to try that so bad.Bro so easy, It's so easy,
it's so stupid. So basically,no, you take a cracker, a
ritz cracker or a club cracker,whatever you want. Got your ritz because
it's got that butter in it.Yeah, but club crackers do too,
But take it you put the baconacross the top of it. Put a
piece of uncooked bacon on top ofit, put some brown sugar on top
of that. Do a little spgon top of that. Put a holopano
(16:55):
on top of it. Put iton your smoker three hundredgrees for like twenty
twenty five minutes. Cooks that baconup again. It is the most ridiculously
basic, stupid thing in the world, right, TikTok? Right now,
I show up to the Super Bowlparty. I got smoked cream cheese,
I got the poppers, I gotthis. People were crushing those stupid rich
crackers like they like those gracing everand I was like, what am I
(17:17):
missing here? But I mean again, it was something different. And then
people went to the smoke cream cheesewere loving that stuff. Everything was well
received. But I said, Iwas trying to do it as not as
low power as I possibly could.Like I had seen the idea, Kyle,
like I said earlier of your whichI could make those pulled chicken sliders
chicken bacon ranch sliders. Gosh,b higher, that's it's a game.
(17:44):
I'm telling you, dude. Inever realized you well, I guess I
did. Realize that you can seasonyour chicken with a ranch packet. Yeah,
bro, that's that's that's like,that's like backyard barbecue one on one
bro. Yeah, why do youmarinateure chicken and Italian dressing? I used
to do that. That's that's oldschool and that it's good. It is
(18:07):
good, though I'm not. Here'swhat I love. How sometimes we try
to overcomplicate things and try to makeit too fancy. Like, let's be
real, that stupid rich cracker thing, I'm doing that the most basic thing
ever. It took me thirty secondsto make. I literally took the bacon,
cut it in half, laid onthe crackers, handful of brown sugar,
(18:30):
salt, pepper, garlic, smoker. Done. But but but how
thick was the bacon barrel? No, you gotta get the thin stuff you
got that? I want some fairlythin stuff on there. And it crisped
up and it kind of soaked downinto the cracker. I'm telling you,
the most basic thing ever, andpeople just crushed it. Dude, I'm
gonna make. I think you shouldmake candied bacon. You put can't you
(18:52):
put? You get syrup o bacon, brown sugar, thro some Chipotle mango
on there, put a jalapeno ontop, and bro, I think that
would be it was my next TikTok. I'm doing that. Like I said,
it was so basic, was sogood. So have you guys seen
the Have you guys seen the trendwith the the in and out burgers?
They yeah him that. I don'tknow the dang name, but I see
(19:18):
it everywhere. You get an outburger instead of getting a bun, you
use onion as the bun. It'sa grilled onion grill. People are making
them at hunt at home. Soyou get a grilled onion, you cut
it in half and you cut abig you can't get it. It's one
(19:38):
of their things. But have youseen the video of the guy who does
it on the job site? No, this is crazy, this is pretty
cool. So he takes a frontendloader of a bucket off of a off
a track track on a job site. He cleans it. He cleans it
all up real good. He explainsthat cleaned it all up real good.
And it's it's an older bucket.It's got all the paint scraped off of
it. Again, he does itall. He takes a blow torch or
(20:02):
butte torch puts it underneath of itand gets that bucket of the of the
tractor screaming hot and makes it allright on the job site. Again,
whether or not it's he actually ateit or not, but the creativity of
whether or not that was a barrelof uh uh, and I mean bucket.
I'm sorry, I didn't mean todisrespect you, barrow, but whether
(20:25):
it was a bucket of a plasteror spackle, Bro, that's a U
said. I want to try that, Like I don't really make a lot
of burgers here. I think that'ssomething. I think that's something that could
be a new trend. It's alreadytrending. Bro. No, no talking
about burgers of cooking things in weirdways, different ways, Like I know
we talked to you want to youwant to go to your boy? When
(20:48):
I when I'm going barflying, goinginto hotel back, I'm talking about cooking
things like for example, I don'teverybody talks like you were talking about having
a electric skillet or a gay youknow, you know, a black stone
plastic Yeah, yeah, I don'tthink some people realize that you can just
do it with a cast iron onyour barbecue grill. That's what I did.
(21:11):
That's what I'm saying. I thinkthat sometimes showing people that they don't
need to have the fancy, latestand greatest thing, it might be a
cool way to kind of get goviral. It is doing stuff. That's
all right. I definitely my videois gonna go viral. I'm putting she
beats or something. Ain't gonna youain't gonna pay the money to get a
blackstone or all the other stuff.Get a get something to like a what
(21:33):
is it called cast iron pan?Yo? You're talking to fill the grill?
Yeah, I know. I grewup in New York. You know
where barbecue? Yo? You knowwhere? I know where. I started
barbecuing. On my fireplace. Ihad a little bati grill. Put.
No, I don't believe fire escape. I don't believe any of that.
(21:56):
I don't believe any of it.No, he was on in a in
a mid in a mid the guywent to Yukon. Save it. They
saved all their money, so youcan go to Yukon. Yeah, I
don't know. I didn't have anybodyto say, but yeah, you can
believe that one, or you canbelieve my story. Yeah, So that's
(22:19):
all right, so Phil, let'stalk about this. Wait wait, wait,
wait, hold on, Let's goback to the burger part again,
because it is so okay. Lookthe reason okay, I'm I'm gonna be
honest. The reason why I'm soagainst yeah, you see, might be
you're all serious now, got it? So the reason why I'm so against
(22:45):
smash burgers. Right, even thoughI did my smash burger, it wasn't
like paper thin. It was probablylike a quarter of an inch, you
know what I mean. We gotreceipts so so. But but here's the
deal. Burgers and sandwiches is awork of art. Absolutely. I hate
(23:06):
okay, I hate one of thesandwich spots because I don't know if I
can say names, but I hateone of the sam spots because you go
in there and you start off onone line. They get you your bread
and they say what do you wanton it? And then they put it
and they make the sandwich backwards.I'm like, no, hold on,
go to the dressings. First dressmy bread and then put the cheese the
(23:27):
toppings, and then put the meatin the middle. And like that's like
okay. So there's so many namesfor sandwiches. You have sandwich. You
have heroes, you have grinders,you have subs, you have hogies.
There's so like that's a whole anotherlike artistic like what I'm looking for.
(23:51):
Cuisine, cuisine cuisine. Sandwich isa cuisine. It's a whole cuisine.
It's not and burgers. It's thesame thing. You could make burgers,
you know, smash burgers. Youcan make like you know, patties,
right because you just learnt about thepress, right, but I blew my
mind, boy, I must beThat's what I'm saying. So just to
(24:12):
take a ground meat and putting itin a ball or patty and then just
smashing it down on the just becauseyou feel like you cooked it on.
Have you ever heard of deep fryingyour your buns? Why would I want
to do that? I've seen peopleuse the the in and out part of
(24:34):
the Krispy Kreme donuts. Nope.Yeah. So I have a book that
just came out and you can read, No, I cannot read? Yeah
I do. Actually, And there'sthis burger I was like, dah,
and he's a burger World champion.You got everybody knows his name. He's
a Burger World champion and he hasa special bun that he makes, so
(24:59):
he puts tampura, he makes atampura batter. He dips the top of
his bun because ye yes, throwsit in the deep fryer. Bro I've
seen that. I've seen it.Just blew my mind because then I'm thinking
like O, like if I wasever in a burger contest, you could
do that and then when it comesout, you throw some more parmesan cheese
(25:22):
on there, you throw some baconcrumbles on there, whatever it is,
and you let it sit and letit dry. That this year at World
War No, I'm not going championship. I ain't going to I can't go.
Yo, let me trailer. Ifyou're not going to anything, here
we go. I need no,no, no, absolutely not, absolutely
No contest is here. We gotour final. Our final inspection is on
(25:45):
Thursday. Yo. Really that yo? But barrel, barrel. Did you
get your invite for the the partiestesting party? Did you get one film?
No? I didn't. Yeah,the cool So here's the deal.
Here's the deal. We're not havingone at least right now. We're opening.
(26:08):
We're opening the doors. The doorsare open. All the talk of
the big party. But no we'regonna open. Can we can we shut
his video off? Can we shutthis video off? We're gonna open the
doors, We're gonna we're gonna sellour food. And then I'm going to
plan a couple of weeks later tohave the official grand opening because it's getting
(26:29):
I'm getting I'm getting roasted. Yeah, Facebook, right now it's open.
It's it's like one of those shotgunweddings, right, you just get married
and then you do your honeymoon likefive years later. That's what That's what
this is. So it's like this, somebody just to open. Somebody posted,
somebody posted in the Florence group chator not group chat group group thing
(26:52):
and was like, hey, isthe barbecue place open yet? And on
Main Street? And these people wentin on me in like one chick was
like, Nah, he doesn't careabout us. He's out in different states
cooking, posting cooking videos and doingall this and doing all that. He
doesn't want to be here and blahblah blah. Then some other guys like,
(27:15):
oh, well, if you don'twant his bs barbecue, why don't
I cook you barbecue? And thenI'm like holy, like I gotta do
something like and then all these peoplecome to my defense though, but like
they're all they're all defending me.And then I had to put a statement
out that look, yo, whowrote your statement? Pops hates Ai?
(27:40):
NONBD even gonna started with Pops orAI. Pops writes your statement. I
heard him have what's that job conference? Calls in the car on the Memphis
No. He's very smart man,Yo, as Pops. If he's available
to you, he's not. Nobody'savailable. You have to drive your No.
(28:00):
So after you submit your paperwork,there's nothing you can do with the
restaurant. I mean, you canpractice your menu. I got a staff,
they're hired, they're ready to roll. We're training again Saturday. But
Thursday the guy called me when Iwas on my way out to you Mone.
He's like, hey, you know, I just went over your paperwork.
Everything's good. He's like, butI can't be there until the twentieth
or not twentieth, the Thursday,the seventeenth or the fifteenth, And I
(28:22):
said, okay, perfect. Soall my paperwork, everything was good.
The drawings are blueprints. I've neverwent through this process, so I don't
really know what he's going to lookfor. But He's like, yeah,
it's gonna be really easy. He'slike, I'm just gonna go through and
make sure everything matches to the drawings. And this is the health inspector.
Health inspector. Yeah, it's thesame dude I've dealt with before. He
seems cool and he's been in therestaurant. I actually brought him in like
three or four times during the remodelprocess. Yeah, so I think everything's
(28:48):
gonna be fine. We'll see.And he's like, well, you know,
and legally you can open the doorsthat day once I give you your
yeah, your payperack h Yeah.And I was like, oh, don't
tell me that. And then yeah, there's a massive car show going on
this weekend. The whole staff ison Saturday and weekend. No, no,
what are you waiting for? Idon't want to jinx anything. So
(29:11):
if you get your green tagger,you're going to open this week Yes,
not this weekend. No, whatare you waiting for? No? No,
we're shooting for Okay, wow,this is good. March first,
we're shooting for Friday, March.You gotta go sooner, You're you already
got people getting pissed. Now,this car show coming to town and the
(29:32):
word gets out. You got acertificate of occupancy and you're not open.
Bro, it's not good. Yougotta go. You gotta go. Rip
the you gotta rip the band aid. Come on, man, I get
it. You're scared, and I'mnot scared. It's it's no barrel.
He's scared people. Why are you? You got a car show, you
(29:53):
got everything? Go. Yeah,but Saturday is when the whole staff is
going to be there. We're gonnado a final training lesson. We're gonna
go through everything but the fire.Bro. No, I don't want to
do that. I don't want torush anybody, you know, because I'll
be I'll be a freaking hot headin there. That's not how you do
it. I don't want that.You don't have to be you're gonna you're
(30:15):
gonna potentially get your your certificate.I don't want to jinx potentially on the
fifteenth, and you're not going toopen for two more weeks after that,
probably a week. But I'm justsaying right now because I don't want to
jinx myself. Bro, it couldbe next weekend. You'll never have enough
money for that. Unwanted baby.It's true. It's not that. It's
(30:41):
just yes, it is, yes, it is, Bro. Get that
a pop up this Saturday? Whattime is the car show? I don't
know. Me and Svidio come upto him and knock it out the park
for you real quick. I don'tneed that. No thing is man.
(31:02):
This staff I have that. Everythingrelies on them too. Yeah, you're
always gonna rely. Look, look, look, gotta go. Look Look
Kyle, your staff. Listen,Kyle, listen to your brother. Have
your staff there, have him trained. This is going to be a training
period for him. But you haveenough friends and enough family to back you
(31:26):
up. I'll come out there.I'm sure if Smitty's not doing nothing this
weekend, he'll come out there.Bro. We'll help you and not get
out the park. So I'll comeout and do pr for you. Yeah,
come on, man, let's go. Bro. I just don't want
to say. I just gotta waittill this damn health inspector gets and then
check this out. One thing withthe health inspector, right, this is
something I learned, right trial anderror. If he finds anything like because
(31:53):
the worst time for me for healthinspection was in the middle of the summer
when it was liked and ten degrees, and everybody's going in and out the
refrigerator, and he wants to takeyes, you were fully stocked, fully
stopped. And and when when Iwhen he would put his thermometer in the
(32:15):
bottom of the refrigerator, it wouldbe like forty one degrees forty two degrees
right, It's like it has tobe at forty right for them to leave
your mom. Come up with theway. He cannot tell you of how
to fix the problem, but comeup with a way up front and say,
(32:36):
oh, you know what we're gonnado. We're gonna put a forty
of ice down at the bottom,the cool things off. We're gonna take
this out and put it in refrigerator. He'll mark that down if he has
to tell you, then that's arecommendation. And then he's gonna score you
less anytime. So just keep thatin mind for that. That's the thing,
like, Okay, why I putwant to push it out like that
(33:00):
of the following week is because like, what if he comes in there.
I've had nothing but problems with thecity to start with. What if he
comes in there he finds I amready to go. I'm already paying these
people to my staff to be here. It's it's go time. And he
comes in there and he finds,I don't like this. I don't like
that. Yeah, obviously that's theday before. That's the day before.
That's no excuse. Yeah, that'sokay. This is this is what I
(33:23):
don't understand is if he comes andsay he finds something, Uh, there's
cocking missing over here next to uh, next to the you know, is
he doing a construction walk through oris he doing a health inspector walk through?
Health inspector walk through, health inspectorwalk through. All he's going to
(33:45):
do is go to your coolers.It's like chance, Yeah, it's gonna
yeah exactly, it's a but Ithink I think it's both because I had
to send him the whole blueprint ofthe building, and then he wanted the
sheet the cell sheets of each appliancethat's in the building, and he wants
to make sure it's commercial grade,you know, the whole restaurant grade.
(34:07):
He wanted serial numbers. Did youget your Certificate occupancy? Yeah? Your
CFO. Yeah you're good to go. Yeah, you're good, bro.
He's only coming to check temperatures andwash his hands. You see, okay,
but I just don't understand. Yeah, norction, Bro, I get
I'm telling you you're good to go. I know, I get it.
(34:27):
But the only thing is I don't. I don't know if he is he
stuttering right now? He's gonna nicerwithout cussing, Kyle. If you get,
if you get, if you getyour if you get your green tag
on Thursday. You can't wait twoweeks, bro, No, no,
wait it, he doesn't. Hebarreled. This is what you don't understand.
He already has his cf O,he's green tag past. He just
(34:52):
needs to show the health inspector thathe has all his food at the right
temperature and he's storing everything in hisright correct. That's what I'm saying.
If he gets, If he getsthat and everything is good to go,
and the health inspector says thumbs up, you can't wait two weeks, Kyle,
because I'm just saying that barrel,because I don't want to jinx myself.
(35:13):
I've had nothing but bad luck.I'm a very superstitious person. Wait
so wait, but yeah, buthere's the deal. Though you say you've
had nothing but bad luck and you'resuperstitious, but you're still a Cowboys fan.
So wow, yeah, I know, I'm don't worry once you've seen
it this year. I'm not cheeringnobody on. It is what it is.
I'm done. I'm helpful. Ijust think, all right, well,
(35:35):
hopefully ripped it out so you canget this damn thing open. We'll
see, So just be ready forthe text when it's like, hey,
guess what we're open. Hey,hey, guys, I gotta tell you
y'all something. Uh oh, allright, So we've been, you know,
talking to our friend Jason Baker,right, yeah, yeah, and
Jason Baker has a new model ofGreen Mountain grills coming out. Yep,
(36:00):
yo, why don't we go toBarbecue Island and do his reveal when those
things shipping that weekend. I thoughtthey're already there, not yet, not
yet, but let's go in thereand help them out. Let's go.
Let's go and do a reveal,a revealed party, and go off the
(36:21):
phone with them today. It shouldbe in like another week or two once
once, but you know we're playinga date. Accordingly, let's do a
reveal party for Green Mountain Girls.Because I want to do a I'm gonna
do a YouTube video on like alike unboxing and putting the Green Mountain Girl
together and all them. That's yourbackyard I'm talking about for the public.
(36:44):
Yeah. Yeah, Well we're gonnacook on them or they're already. Yeah,
we're gonna cook on them and we'regonna just do Yeah. I'm all
in for that. Yeah. Absolutely, you got to bring your barrel though,
you have to. Why do youguys call that's why he got cold?
(37:05):
Because he got cold in there?It is he was. That's literally,
that's literally he was out there inthe rain. Everybody that can't they
can't see yet. We're on YouTube, but Beryl just lifted up this barrel.
Boy, that's what he wears around. That's exactly what he wears.
That's how I met him. Ijust got I just got an email.
I'm gonna have cardboard, life sizedcutouts and all grocery stores coming. I'm
(37:29):
stealing one. What for? Whatfor? What hust Brewing is gonna do?
Uh? Life sized cardboard cutouts ofme gonna be in grocery stores.
And then I thought, I justliterally just got an email about it,
and now they want to do thephoto shoot for it tomorrow and look at
this, I'm steal do a photoshoot. You want me, you want
(37:50):
me to be a stunt double barrel. I'll go in there and be a
stunt out. Yeah, sure,Phil, you'd be late to it,
but I will show up and itwould be the best photo shoot ever.
Yeah. Well the photos, thephoto people will be going away because you'd
be thirty minutes late. I don'tknow where he is. That we all
know how this goes very true?That at all? That at all?
(38:13):
All right, So what we gotcoming up? Well, what's talking about
Kyle? Kyle? Wait? Holdon? Where was you at last weekend?
You must I seen you tongue kissingalligators and bro, it was a
good time. It was a goodtime. Yeah, who was that dude
you was standing next to? Thatwas the dude that I forgot his name.
(38:34):
I think it's Jimmy. He's aprofessional sausage roller or something. Yeah,
he's got he's got he's got likesix cookbooks. I forgot his name.
It's but he was a cool dude. And uh, now this this
promoter that runs this RV park orit's like a retirement center. It's a
it's a what do you call it? Yeah, it's like a retirement resort.
Place, but you bring your RVsin there. And they got little
(38:57):
casitos and stuff in there, andthey got a pool, and they got
a big old a live bands andall that. He was putting on like
a pit Master Classic or Pitmaster show. So he took he brought seven of
us out there. We're in chargeof one meet and you know, do
whatever you want with it, andyou're gonna go on stage for thirty minutes,
do a demo in front of allthese people. Well I got I
(39:21):
said, Wow, I'm gonna doI'm gonna do bacon wrapped ribs. I'm
gonna blow people with just because youknow, other guys were doing like just
ribs. And then Smitty was doingbrisket, which let me tell you about
this. So Smitty shows up onFriday and he puts his we got to
the show starts on Saturday. Sohe's got like six briskets to cook,
(39:42):
and we got there's a trigger andthere's a big old massive offset. Smitty
looks at that. He's like,I ain't cooking on that. He's looking
at the offset that we were onthen my dad and I were using,
and he's like, yeah, I'mgonna do that I'm gonna jump on with
you guys. I was like,look, bro, I'm gonna be done
for maybe four minutes, maybe anhour. And it was like two o'clock.
He's like, hey, hey,yeah, no problem, there's the
(40:05):
temperature gauges on. This offset doesnot work, no temperature gauges. So
we're throwing wood in there, andI'm like, I have no idea what
the temperatures. I'm putting the thermapen on the exhaustack just to see what
the what the smoke's reading. Soit was like two forty five three hundred
degrees and that's a big range toofor it. Yeah, I know,
I know, I know it's crazy. So we're doing that, and so
(40:30):
Smittie throws his briskets on, andthen you know, I get tasked.
I got to cook two alligators.And then he brings over too many little
whole hogs. He's like, oh, yeah, we need to cook this
too, and I'm like what okay, Like I got all we got all
this stuff to cook. So Smitty'sbrisket, he puts his briskets on and
he's looking at the brisket and I'mlike, yo, what temp you pull?
(40:52):
When are you pulling that up.Yeah, I don't know, probably
one eighty one sixty one eighty whateverit was. I'm gonna wrap it and
then I'm gonna put it in hishot box and let it go overnight,
and then I'll pull it out anddone. Like he had the easiest,
easiest job. Mine was. Ihad to cut the ribs individually, wrap
them. I went TikTok live forthe first time. That was that was
(41:12):
crazy. So he's looking at hisbrisket and Smithy's like yeah, He's like,
you got a thermapan. I waslike no, and he's like yeah,
the brisket's probably like one forty.It's like, how do you know
that? So just look at himand he's like I can tell it's about
one forty. It's speaking to me. I'm like, BS, and I
pulled this thermopan out and I thermapenhis brisket. Bro, that's that was
(41:32):
one forty right that He just knew. He just knew. Yeah, Bro,
the guy. The guy is ahe's a jet like he is just
he know, he just knows hisstuff. And I'm just like, how
the hell did you know that?Anyway, So we did our we did
the demos, bro We sold acrap ton of rubs, like a bunch
(41:57):
of rubs, and Smitty sold outof all the sauces. It was.
It was a good weekend. Itwas good. We went down downtown Yuma,
did our thing, snapped out.I'm gonna I'm gonna censor myself.
I was gonna say, if youwanted some pepper in your show up there,
but that's all, well, ifyou want to, you have any
rubs to sell, yeah, pepperpepper. So this offset, this offset,
(42:22):
after you know, Smittye put hisbriskets on, I put the two
whole hogs on on Saturday, right, and I had no more room because
now I had the other side ofthe the offset that I had the bacon
wrap ribs on. And that onlytakes about an hour, hour and a
half to get Just get the baconcrispy, right, because then I'm wrapped,
and then I'm putting them in apan. I'm wrapping it and I'm
putting it in a hot Wait,hold on, hold on, say that
again, Kyle, say that again. So you put your ribs on.
(42:45):
I'm taking notes. You put yourribs on with the bacon wrap. How
long does it take? Our hourhour temperature atature. I have no idea.
There was no temperature gage, sothere's no for these alligators. So
the promoters like okay, So hetakes the he takes the alligators up front
to the Santa Maria grills. Sohe puts these alligators on the Santa Maria
(43:09):
grills and he is on my case, Hey, I need you to cut
up this alligator. I need youto cut up this alligator. You know
what a carbon alligator? I waslike, I mean, I've watched it.
I've watched it twice. I helped. I helped ferg once in Denver,
and then I always watched the Dingado it all the time. I
(43:29):
figure it out, Craig, Isell So Saturday, after you do your
pit, after you do your yourshow, your song, and dance up
on stage doing everything demo in thebacon, rapp ribs and all that.
Then they have a meet and greetwith the pitmasters. And these people pay
a certain amount of price and theycome in and they get to sample all
(43:50):
the food and you get to meetand greet, take pictures, shake hands,
kiss babies, do all that.Well. Then I sold that around
autographs, some bottles, maybe boxwines. He was exactly exactly. So,
so the we sold out and I'mlike, all right, hey,
we're gonna sneak out of here,let's go home. Smithy's already hitting the
tequila. He's like, I'm standing, he's doing tequila stocks broa He's like,
(44:15):
why no, I don't get thatsmitty. That's probably only because he
ran out of butt. So somy dad and I are getting ready to
sneak out and the promoter comes up. He said, hey, said,
I got these alligators. This dudehad more food, more food than he
know what to do with. He'slike, I got these alligators that need
you to cut them up. I'mlike, uh, you want me to
(44:35):
do what? So he have hisskin on it had the skin on it,
skin was off, just the skinwas on the head, the legs,
head and the legs. Okay,because I was going to say,
skinning the alligator is the hardest becauselike skinning eel and all those other type
of animals, like you were youwere catching me skinn alligator flyers and all,
yeah, you ain't catch me.You ain't about that life in rot
(44:58):
down, bro. He brings hebrings these alligators on a platter, and
he's like, now everybody's like whoa. Everybody's like freaking out of my holy
crap. So he brings them overto my table, and all these people,
lights and everything. It's just allthese alligators, right, and my
dad's looking at me. He's like, what the hef am I going to
do with this? I'm like,we're gonna figure it out. So we
(45:21):
start pulling meat from the tail,right, pulling it. Yeah. Yeah,
I was pulling all the meat out, getting all the getting the getting
the veins and all the other stuffout, pulling it out. My dad's
chopping it up, handing it out, handing it out. I get to
the next alligator. I pull offsome of the meat of the tail.
Bro it's raw. It's bloody rawbecause y'all cooked it on the Sam Marine.
(45:43):
Not y'all, not y'all, noty'all, because I specifically told every
single part I did not cook this. I'm just here to shred it up.
We're gonna just do our thing.So yeah, and then the uh
god, I wish I knew thatguy. I forgot that guy's name name.
He came over. He had guys. Yes, I saw you ate
something. We're gonna have some pigeyes, and I'm like, and the
(46:04):
whole crowd is big eyes. BYes, they're the real freaking no bro,
it was out of the smoked pig. Would you why would you eat
that? I was cow co coco co Manaicatti. Did you eat one?
No? Hell no, he wouldn'tdo it. He wouldn't do it.
(46:29):
But the dudes like you have tohave it because now everybody's looking at
eat it. Do it for TikTok. You know, look, look,
look if you were eating pig eyes, next time Gary, uncle Gary brings
you a sample, you better eatsomething from Uncle Gary's trailer. It's you
know, half the time it's amechanical trailer where they're fixing and changing oil
(46:53):
to track, and then the othertime it's a trailer in the state trailer.
Check this out. So there's thisthere's this guy, local Arizona guy.
I love him. He's a gooddude. Name's Gary. He's got
a smoking with Q or Q smokingsomething. I just know him. His
uncle Gary the beef that he hisnephew the bev. Yeah, so he
(47:20):
had he bought a freeze dryer andwhat this does you put food? You
put food in this thing? Andit dehydrates the food. You could put
tomatoes, you could put literally anything. So the last two years ago,
we go to the World Championship andI made I'll drop the tongs on it.
I made our You were supposed tomake a dish using Wampler sausage,
(47:45):
right, So I made a blueberrysausage cheesecake. So the sausage was layered
in the middle of this cheesecake andthen I put more sausage on top of
it was straight fire. So Ididn't get a call, so I didn't
make it to the next round.So I had an extra cheesecake and the
freezer at our Airbnb and he's likehey, He's like, is it cool
(48:06):
if I take that cheese cake homeand I'm gonna dehydrate it. And I'm
like, yeah, yeah, broto take it. That's fine. Took
it home. I don't see himat another contest for like a year,
maybe year and a half. Heshows up with a zip lock and he's
got my year and a half oldblueberry sausage cheesecake rehydrated, and he brings
(48:31):
it over and he's like, oh, once you eat it, once you
have some, once you have something. I'm like, I can't, Bro,
I can't do it. I can'tdo it. I can't do it.
And he's handing it out. Everybody'seating it. Oh my god,
this is so good. I'm like, Bro, that's a year like a
wedding cake. You know, thetop half of the wedding cake. You
supposed to put it in the freezer. And Bro, that was a year
and a half old, year anda half old, yo, the wedding
(48:55):
cake, the top half you supposedto put it in a freezer. And
then on your first year and thebirse were you supposed to take it?
I was like, I ain't needthat. Wasn't it good? I didn't
try it. Try But he's leavingout the best part. I love you,
Uncle Gary. Wait, hold onto me. Cheers uncle Gary,
let me cheers chairs, Uncle back, Yo. But he drops the back
(49:19):
half of his trailer that he cooksout of. He has extension cords tools
like like he just got finished cuttingsomebody grass tires. Hey. I like
Uncle Gary. You would because he'scool. We should have a bond.
(49:44):
There's some funny stories. I willI will drop the talks until we get
a ball. Then we'll drop thedog. Yeah, Yeah. Anyways,
so that was my you a weekend. It was a cool town, bro,
No, I love it. Youknow what. You know what's crazy?
There was a lot of Canadians there. Yeah, because it's the lake.
(50:04):
But why why would they pick?Why because the property value is cheaper
there than it is in the valleyand they can get warm Nope. Yeah
I found out why. You knowwhat, because they're right next to Mexico.
Yeah, they go to Mexico.They get all their medications and whatever
whatever they're getting free. It's freeand in Canada, right, So it's
(50:28):
free in Canada. Canada's got standardof health care. That's whole other story.
Yeah, alright, but all right, so here's the deal. Yeah,
what do you got coming up?Let's hear about I was going to
go to Yuma. I was goingto go to Utah. Yuma was a
k CBS contest, and I wasgoing to go to Utah because I've been
doing uh bro, that's a five, that's five. They got the two
(50:49):
steaks, two ancillaries, plus theyadded the round. Yeah. I was
gonna do ribs and I was gonnado uh steaks, but Sonny said I
had to pick one, so Icanceled both and I'm gonna go to the
uh Smoke Slam. Yeah, Memphis. How many teams are signed up for
that? I'd be interested to know, since Memphis and May is going Memphis
(51:12):
and May is happening that weekend.Plus, look, I hope all loyalty
for all veterans, they go toMemphis a bay and I could just sneak
in in and win a nice littlechampionship, you know, I think,
I hope so. But I thinkI think a lot of the teams are
gonna split up. Yeah, yeah, I think they're gonna split up,
and both they will. And Iknow Carrie Pringle from Pig Lake Porker,
(51:37):
we need to have him on theshow, yo. He well, hold
on, you're in charge of guests, by the way, So I mean
you're not doing a very good jobsbecause I was told not to. But
Barrel, Barrel, I you know, he's the one who does the editing
and he does the approvals. Somy my uncle, Carrie Pringle, Yeah,
(52:00):
he got bit by a uh hewent swimming with his friends in a
lake. You know, he's outthere in Tennessee and he got bit in
the ankle by a beaver and itgot infected and they had to amputate his
leg. So he's the only pitmaster out here cooking with one leg.
(52:22):
And this is a true story.He told me. Is so that's crazy
bit by a beaver and that wasokay. When he told me that story,
he was sitting right next to theToughy Stone right and we was backstage
and I was like, YOUO whatyo. We was in the back of
(52:46):
Bobby Flay. We was in thegreen green room at the Bobby Flay Joint.
And I was just like yo,because I was believing it. Bro.
I was like, yo, yousaid right there, I did,
right you did. But that's that'sthe story he tells in the beginning.
So I gave it to half ofthe you know, radio land or YouTube
land. But yeah, but CaryPerringo has uh peg Lake Porker's and he
(53:10):
has split in uh No. ButI hear sugar Fire and smn he might
be going to that joint too.Don't be thrown. Don't be throwing names
out. Don't be throwing names out. Okay, don't be throwing don't be
calling nobody out. But I personallythink if it was me and I was
grandfathered into Memphis and man, guessI'm splitting the damn team up. The
(53:35):
other half's going over there. Whywouldn't you do that? How is that
not allowed? Yo? I'm holdon, how is that not allowed?
I'm so, I'm just so,No it is allowed? Yeah, I
am. I am so amped.I'm not even care. I don't even
care. I signed up for ribs. I do not care about. Okay,
(53:55):
So what I'm looking for? Theancillaries? What is this? Okay?
So what is it? Okay?So you're doing ribs. You're in
the rib category? That is itthe same process where the judges come to
you and all that? Yes,but it's uh, what's the n B
A, n B, NBN,NBN rules. But guess what? They
took the fool fool out of it? This is why I did it?
(54:16):
You know that? That? Okay? So they took the food food out
of everything Memphis and May does.So you know how, like you gotta
do the garnish and your grill andyou gotta put the piece of no garnish
allowed allowed allowed, So you're puttingyour protein in the instruction thrill. I
(54:37):
did think I had to pay agood amount of money. I won't say
anything because you know, but butyou put you put your protein in the
grill. No garnish. Right,there's three categories. There's ribs, there's
pork. No, it is hisshoulder, it's said, and then it's
(55:01):
at whole halt. So I tookrips because you know, my boy Kyle
like left me stranded. My designateddriver left me stranded. So I gotta
go out with the restaurant. Soso, but but yeah, no garnish.
And then what happens with the restaurantsthat open in May? Whill you
will you go? THI if?What if the restaurants that open in May?
(55:23):
Where you go with Phil? Ifit's not open, yeah, it'll
be open. No, I don'tknow. It's gonna be open next week,
all right, I don't know.We'll plates, plates, plates,
paper plates, disposable plates for thejudges. Uh they took No, it
sounds perfect to me. Take thefool food out of the barbecue. Why
(55:45):
do I need to be shopping aroundfor Kyle, I mean for kale and
all of that other crap. Youknow. Plate you when you and I,
when you and I did Memphis andMay, we had people garnishing.
We had people. We had awe had a n plates, we had
a nice bar, we had avery nice place. You know, we're
probably one of the smallest teams therewhen we did it, and they walked
(56:07):
judges walked in and you know andshow gun yeah, yeah, yeah yeah,
And we did well. I enjoyed. You know, SCA was the
same way. It was like theynever did garnish. And you know what
my my thing was. I garnishedevery box, Phil, I garnished every
box. I'm not saying that's whatmade me do well, But guess what
(56:27):
you eat with your eyes? Ijust don't see they they're coming to the
tent. The only boxes you're goingto turn in is blind blind. Okay,
so there's you don't have to turnin a rib box. It's all
about story and and how many howmany judges? Is it? Like one
at a time? Just like yeah, one at a time? Took all
(56:50):
the out? Okay, yep,yep yo all right side signed up for
wings? Uh? Was it duckseafood? This beef poetry? Time out?
Why wouldn't you Why would you doduck and not beef because everybody's gonna
(57:14):
do beef. I don't think peopleknow how they're cook duck properly. I
don't think have you ever cooked duckall the time? Come on, yo,
okay, come on. Part ofmy journey in New York, Flushing,
New York, Flushing Queens, right, And I grew up around at
very Asian background where that pecan pecanduck, pecan duck, pecan pecan begin
(57:43):
begin, begin picking duck. Yo. But wait, they used to have
they used to have the whole.I felt bad as a kid because they
had the whole goose with the headmarkets the same ways has has them all
hanging it they wait? Okay,so duck chicken wings? What are you
(58:06):
doing Philly crack wings? Yeah?I got one in them. Yeah,
but you did the same Are youdoing the same wings you did in Memphis?
And may No, okay, I'mdoing what I did in Bullhead?
Okay, okay, okay, Soyou got wings, you got duck,
what's the other one? And seafoodoh yo, seafood yo, And and
(58:30):
you know what, you know whatyou need to do. I signed up
for bacon, Hold on for bacon. Okay, we're gonna get come,
come, come and get this bacon. Seafood seafood. How do you do
you present these to judges or dothese turn into the box? Box?
Okay, I got an idea foryou. What do you well, I
guess we can't talk about it,but I gotta. We'll text about the
seafood. No, come and dobeef fly in, fly in with your
(58:52):
sister Sonny. Because Sonny's flying inand I'm getting the Airbnb. We're going
to be right there on this trip. And that's how I know it's not
that crowded this year, Kyle,because there's a lot of Airbnb's right there
on the property. Huh. Whenis this? This is in May?
(59:15):
Baby? Come on, baby,come on, it's in May, right,
yes, first week in May.First week. I've just got to
plan for seafood kinda. But let'stalk. But I'm just hoping it's not
interrupting because usually it's the same weekendas uh, Cowboy John's joint, and
(59:36):
I always like supporting Cowboy John.Yeah, but yeah, you got you
gotta do that. We didn't go. We didn't go that one years.
We went to Memphis and May.He's dying, he's ready for us to
get off. All right, allright, we're done. We're done rambling
barrel who d go barrow barrow?Yo, I think your COVID test was
(59:59):
expired. I think, Man,I don't know, no, no,
but here was here was the deal. Okay, barrel. Remember the week
before when I missed the podcast.Yeah, I had a bad head cold,
right, And it's that exactly.But you know when it gets worse
when it's over. That's when Iwas like, okay, I'm just letting
(01:00:22):
you know you ain't get there yet. All right, let's end this.
See all right,
All right, welcome to don't dropthe tongue. Oh barrels get you sick
to Yes, thank god we're onvideo, is am? I am sick?
This is our third take of thisbecause pil can't behave himself. Yeah,
I keep talking about improper because lookat barrel Barrow was out there kissing
(00:25):
those hs is that horse? No, I was not out doing any of
that. Yes, sliding sliding aroundopen mud sliding with their beer in the
going down open. I I wishI was doing all that for the way
I feel, but that is notthe case, thankfully. It's so that
was the open though, because y'allgot in a lot of serious trouble.
(00:49):
I don't even think Phoenix or Scottsdale, you know, is going to even
have an open next year. Ohthere's gonna be an open. Stop with
that craziness. And here's the deal. Yes, there was some people that
like fools, but you know what, there was also a lot of really
great things that happened. The organizationthat puts it on makes a lot of
money for charity's a lot of things. Social media, exactly, the social
(01:10):
media in the world, tries tomake everything seem so much more dramatic than
what is Yes, was it.Did they get a little chaotic, did
they over have more people? Didpeople act like fools? They had to
make some adjustments. Yes, Butat the end of the day, it
was a great, great event,great weekend. It looks like a great
time. Like I'd been all overthat. That's that's my kind of party.
There's just there's just things you missed. That one I would have swore
(01:32):
I would have saw you doubt.Oh yeah, oh yeah that I'd have
been that guy for sure. Allright, So enough about the open.
Let's get into uh, let's getinto obviously, we had the big game
this past weekend. I wonder whatdid you guys cook for it? We
were talking before what we were gonnamake. What did you guys go with?
And because if you file Kyle onInstagram or any social media, I
(01:55):
mean, my gosh, how manyvideos did you put out? Like like
thirty forty I did one every hourleading up to Super Bowl? Leading up
Super Bowl? Super Bowl? Whatan hour for every time zone? I
mean it looks I mean like everytime I went out, there's a new
video for you. I mean,props to you. You were putting them
out. You were turning the contentout. Some of this stuff looked really
really good that I know you hadtalked about it on a previous podcast.
(02:17):
That pull chicken slider you made withthe green chili on there bro that looked
amazing. I almost thought about makingthat, but I ended up pivoting and
going with something else because I wasnot in peak optimal performance on Big Game
Sunday. So you went to theopen Friday and Saturday with the open Thursday,
(02:37):
Friday, Saturday, and you knowit rained its hold on right.
It didn't rate. It didn't ratall Friday, it didn't rain Friday,
Friday was great, Thursday was wet, Saturday was wet. We had concerts.
It was you were just you werejust hung over the whole time for
Super Bowl. Uh No, Iended up getting I ended up. I
was. I was actually Saturday nightwe called it kind of. I just
(03:00):
was just tired. I mean justtired. I can feel like this head
cold that I have coming on now, I can feel it coming on Sunday.
You got COVID. No I tested. I did the test. It
wasn't rectal, no, No,it was not. It was the the
nose spop test. Did that negativelet's go back to the big game.
(03:25):
Let's go back to the big game. All right, I left, I
lost a parlay, right, andBarrel, I think it's fixed. But
before I got into my parlay thatI lost, let's go into why I'm
on there betting right on one ofthose apps, and I see one of
the parlays is how many times theywork on the show Taylor Swift on TV?
(03:50):
It was like, what was Itwas like over under, it was
going to be twenty or better andthen yeah you had to bet, so
twenty was over there? Over orunder? It was it was even you
would have been over you had beenover on twenty. Well, no,
no, that she's showed way lessthan twenty. Yeah, it was fifty.
It was like fifteen times. No, it was counted, No count
it did you? No? Icounted because my brother wanted to do shots
(04:13):
every time they showed Taylor Swift.Yeah, it was nine during the game
and then it was postgame pregame itwas under twenty total. Yo. You
can I say something with that?Can I say something with that? Yeah?
Because this is don't drop the tongs, right. So it came out
that your boy Kanye wes right,Kanye wes right, he put he bought
(04:34):
the box right in front of hebought the he bought the two seats right
in front of Taylor Swift's box.Yeah, it's so the reason he had
to wear mats. And then hegot escorted out because yeah, Taylor shut
that down. She was like shewas still she's still mad about the Grammys
or whatever. Let's be real,let's be real. He's he's trying.
(04:57):
He's trying to latch onto her rocketship because he's hold on, he put
her on, He put her ononce. He wants to shine light on
her at Grammys. You said thathe's supposed to do, and it was.
And first off, first off,first off, it wasn't the Grammys.
It wasn't the Grammys. And secondof all, you're just gonna sound
foolish, and we don't want youto sound foolish anymore. So let's just
(05:19):
move past that. We're not amusic podcast or a barbecue podcast. So
oh wait, hold on, letme tell you about my parlay. Hold
on, can I tell you aboutmy parlay? So my parlay was three
people had to score a touchdown,right, yeah, and like ten dollars
(05:39):
was gonna get me like fifteen hundreddollars. It was a white parlay.
The last person that was supposed toscore was Debo. Yeah, so you
hit the other two? Yes,but why why why did Debo get pulled
out like he was? He washurt, She was hurt. He pulled
(06:00):
his hamstring. Yeah, he washurt. He pulled his hands every every
first out, every yo, comeon a three to four parlay, Brody,
and and and now you the onethat's going to get everybody paid is
now ordered for sudden hurt. Andthat was actually when Homeboy hit that touchdown
(06:21):
in the uh A zone. Phil, you selling every person who loses bets.
It's red. It's every better,every better says that every better.
All right, So let's get backto it again. What did you guys
make? What was your what wasyour dishes? What'd you go with?
Kyle? I did? Uh?I didn't do anything from the videos that
(06:41):
I made? Uh we first timeever? We? Uh? I ordered
gold Belly. Oh yeah, Iwas. I've been on this diet right
like you order from gold Belly,bro I never even knew about it.
And this is pretty cool. Thischick was telling me, she's like because
I was showing her she was goingto Vegas and I was like, Oo,
there's this pizza place. You gottago check it out, Pizza Rock.
Blah blah blah blah blah. She'slike, you order Pizza Rock on
(07:04):
Belly? Yes? I did.You're horrible, horrible. You used go
Belly for Pizza Rock Bro three pizzasfor a hundred bucks. It's actually not
bad. It was great. Itwas it was I smashed. I smashed
a pizza and a half. Iused gold Belly. I used Go Belly
to send like stuff to my granddaughter. Send you order something and send it.
(07:29):
Yeah, yeah, just send itlike donuts and like whoever got the
ill is pastries or dessert? Yea, I am a I am a gold
Belly fan. It's pretty under.I love that is the Is the bird
and Bone gonna be on go Belly? It might is it gonna Is it
gonna be yours? Or is itgonna be a little missus? Uh Belly,
(07:49):
It's gonna be a little missus birdsand Bones. But I'm telling you,
Go Belly. I'm telling you,dude, I love it. You
could get you could get stuff fromall the Pizza Rock. I loved weird
thing. That's the best pizza inthe world. Bro, Like you,
(08:11):
we get stuffed nation wide and yougo with pizza rock. Yeah, I
was craving it. I was cravingit, and I saw it and I
was what did you give it?Pizza pizzas. I don't know the names,
but it was Pepperoni, sausage,mushroom money and thins thin crust.
Now, I didn't do the thickthe thick. I don't even think they
had the thick on there. Itwas just the thing. But I'm a
thin I'm a thin fan. Pause. All right, that's why. That's
(08:35):
why you like to that? Thatand some What else did I do?
I did the smoke fried wings.I made some tereso queso dip and yeah
that was it nice? How aboutyou? My dip dip was fire fire.
I made a I made a hotcrab dip. But I smoked my
(08:58):
cream cheese. And guess what,Kyle, I used that green chili bacon
rapp baby video coming out video,coming out video, coming out. It's
good on cream cheese. Yeah yeah, yeah, No, I made a
video. Yeah no, I dida video. And guess what else I
did? And look how late Iam posting it, right. You ain't
see I haven't seen nothing. Yeah, you don't post anything. But but
(09:20):
I did smash burgers the grill.Smash burgers, unbelievable that. Yes,
I don't wait to see the videoof that, because I'm smashing him on
that, smashing him on that.Yeah, after after we post this podcast,
I'll post my smash burger feel thegrill because y'all were doing it wrong.
(09:41):
I'm gonna show you the real wayof doing the proper. Look forward
to seeing it. I hope it'sgood. I'm smashing you big time on
that. Why, I mean,you listened to go back and listen,
you go back, go back,here's receipts. I'm hey, you know
what. It just goes to provethe point that Phil tries to be an
(10:03):
outlaw, but he can't do it. He gives in and he follows.
That's a sheep. Oh, he'sall following this. H Once you start
wrapping your sandwiches and bacon jump onthat night, or getting a blue jack,
I'm sure that's coming next. I'msure your blue checks coming neck blame
it paying for a blue check.Yeah, I'm sure it's coming next.
(10:26):
I wouldn't be on the ground.I'm still underground. I know you're not
ground. Yes, you don't postanything. I know. The only post
I see is you at the gym. The whole philosophy. If I don't
hit this bike, if I don'thit this bike, right, yeah,
I'm good. I'm good. Bikein the gym while everybody's sleeping. Yeah,
New York, Connecticut. Yeah,Yo, I did, I did.
(10:52):
I did do a bacon rap.Hold on, hold on, bacon
rap. Explain this dip. I'minterested because I made this true cheese Christo
cheese dip. Yo. So Ismoked, I smoked the cream cheese and
I was hit some sour cream onit, right, and then what else
I had? I had like someshallots in it. I put a little
(11:16):
white wine in it, and thenI hit it with a little bit of
a crab, the lump crab meat, and then threw some cheddar on.
No, bro, I'm not canningnothing big bottles. I only do bottles
bottles of crap. Got it?No, but but at to Louis Louis,
(11:39):
Oh, yeah, that place isawesome. Yeah that's why. So,
so you know, anytime I getmeat now and stuff like that,
right, because even even my burgerright, the burger meat. I grounded
my wag gu from like comps andI had some uh some filet doing there
(12:01):
and I grounded the wag goole andI had the eighty twenty ratio on that.
So the videos coming out, videos, videos about to be released.
I got a EP coming. Didyou use your glasses? Yes, I
use both. I use my glassesand I got a new gimbal. Who's
who Okay, well whos Yeah,who's who's editing this? So I am?
(12:24):
I am the director, I amthe promoter or we'll be like if
this video comes out by it's that'swhy I'm asking. That's what I'm out
of the other. Yeah, that'swhat I'm There's no chance, zero chances
zero we'll see another gym video beforethat. Yeah, no, it's coming
out once this podcast drops. Sonow everybody can look forward to seeing my
(12:48):
new because you got to drop themin quarters. You know, you can't
just be dropping stuff every day.Nobody's looking that stuff every you are you
selling product? Not not yet?So you're not selling products not yet?
How much? How many times areyou on your phone a day all day?
Bro? Yeah, exactly exactly,that's why. But looking at crap,
(13:09):
I'm answering calls and you at answeringyou. I called you three times
slacking messages. I called you threetimes today there was no answer? What
what? What that was? Thenyou have three hundred and fifty six?
Was it after five? Yes?Okay, you had three? Group?
Then you go in that group afterfive group after five had You've got three
(13:31):
hundred and fifty six missed text messages? Carry on, carry on. That's
it. Look new Phil, Newyear, right, new year, New
Phil. Don't worry about it.It's almost March. Look, I'm still
at it. I'm still at I'mstill at the gym. I'm still got
a bunch of videos I put.I used my PK, I did have
(13:54):
a flat top on top or askillet on my p K. And it's
it's awesome. Everybody loved it.Everybody loved it. It's on flat top.
You were just no. I useda cash iron skillet as your flat
top as my flat top, andand I bacon wrapped something. Please post
(14:16):
that one, would you? Baconrap? Let's go keep going. I
can't because I'm I was practicing forsomething. For what you got? Big
coming up. Oh yeah, well, I what do you have coming up?
I was going to go to Yumaor I was I was deciding if
I was going to go to Yumaor I was going to go to s
(14:37):
c A in Utah, And thenI hoped out. I opted out for
smoke Slam and in Memphis. Howare you you driving? He ain't going,
Maro? What did you make?I did? I did a few
different things. Like I said,I wasn't exactly operating at peak opt performance,
(14:58):
So I uh drop my friends atthe airport the Sunday morning at like
nine ish, and then I pickedup. Uh that's always the worst drive,
by the way. Oh it wasbrutal, brutal. I did h
halopeno Uh poppers with the cream cheeseand the breakfast sausage in them, super
easy basic? Did those? Idid smoke cream cheese. It's always money,
(15:24):
dude, It's so money. Somoney smoked cream cheese. What did?
What did? What seasoning you used? Because I used Cow's and it
was awesome to Well, I'm gonnabe fully honest. I like I said,
I was in a I thought Ihad more stuff around than I did,
and I did not, So Iused uh Oh, I didn't have
to go look. I use asweet barbecue rub that I had that I
(15:46):
used on ribs sometimes I had togo look. I used that on it.
And then I use some the bluesHog, the the the blueberry,
the Chipotle Chipotle. I was like, somebody came out, I would a
blueberry, let me find out.You know what I'm saying, raspberry raspberry
full. I use that on it, and then uh. And then I
(16:07):
had just was looking around and Ihad leftover stuff from the weekend of like
you know, like snack food andwhatever else. And I had some bacon
leftover, and then I had uhcrackers because you know, if people over
you had crackers. And I waslike, oh, I got a little
hollowpen you left over here the moststupid basic thing I've seen them on TikTok
and everything. And made those candiedbacon ritz crackers. Oh dude, I
(16:29):
want to try that so bad.Bro so easy, It's so easy,
it's so stupid. So basically,no, you take a cracker, a
ritz cracker or a club cracker,whatever you want. Got your ritz because
it's got that butter in it.Yeah, but club crackers do too,
But take it you put the baconacross the top of it. Put a
piece of uncooked bacon on top ofit, put some brown sugar on top
of that. Do a little spgon top of that. Put a holopano
(16:55):
on top of it. Put iton your smoker three hundredgrees for like twenty
twenty five minutes. Cooks that baconup again. It is the most ridiculously
basic, stupid thing in the world, right, TikTok? Right now,
I show up to the Super Bowlparty. I got smoked cream cheese,
I got the poppers, I gotthis. People were crushing those stupid rich
crackers like they like those gracing everand I was like, what am I
(17:17):
missing here? But I mean again, it was something different. And then
people went to the smoke cream cheesewere loving that stuff. Everything was well
received. But I said, Iwas trying to do it as not as
low power as I possibly could.Like I had seen the idea, Kyle,
like I said earlier of your whichI could make those pulled chicken sliders
chicken bacon ranch sliders. Gosh,b higher, that's it's a game.
(17:44):
I'm telling you, dude. Inever realized you well, I guess I
did. Realize that you can seasonyour chicken with a ranch packet. Yeah,
bro, that's that's that's like,that's like backyard barbecue one on one
bro. Yeah, why do youmarinateure chicken and Italian dressing? I used
to do that. That's that's oldschool and that it's good. It is
(18:07):
good, though I'm not. Here'swhat I love. How sometimes we try
to overcomplicate things and try to makeit too fancy. Like, let's be
real, that stupid rich cracker thing, I'm doing that the most basic thing
ever. It took me thirty secondsto make. I literally took the bacon,
cut it in half, laid onthe crackers, handful of brown sugar,
(18:30):
salt, pepper, garlic, smoker. Done. But but but how
thick was the bacon barrel? No, you gotta get the thin stuff you
got that? I want some fairlythin stuff on there. And it crisped
up and it kind of soaked downinto the cracker. I'm telling you,
the most basic thing ever, andpeople just crushed it. Dude, I'm
gonna make. I think you shouldmake candied bacon. You put can't you
(18:52):
put? You get syrup o bacon, brown sugar, thro some Chipotle mango
on there, put a jalapeno ontop, and bro, I think that
would be it was my next TikTok. I'm doing that. Like I said,
it was so basic, was sogood. So have you guys seen
the Have you guys seen the trendwith the the in and out burgers?
They yeah him that. I don'tknow the dang name, but I see
(19:18):
it everywhere. You get an outburger instead of getting a bun, you
use onion as the bun. It'sa grilled onion grill. People are making
them at hunt at home. Soyou get a grilled onion, you cut
it in half and you cut abig you can't get it. It's one
(19:38):
of their things. But have youseen the video of the guy who does
it on the job site? No, this is crazy, this is pretty
cool. So he takes a frontendloader of a bucket off of a off
a track track on a job site. He cleans it. He cleans it
all up real good. He explainsthat cleaned it all up real good.
And it's it's an older bucket.It's got all the paint scraped off of
it. Again, he does itall. He takes a blow torch or
(20:02):
butte torch puts it underneath of itand gets that bucket of the of the
tractor screaming hot and makes it allright on the job site. Again,
whether or not it's he actually ateit or not, but the creativity of
whether or not that was a barrelof uh uh, and I mean bucket.
I'm sorry, I didn't mean todisrespect you, barrow, but whether
(20:25):
it was a bucket of a plasteror spackle, Bro, that's a U
said. I want to try that, Like I don't really make a lot
of burgers here. I think that'ssomething. I think that's something that could
be a new trend. It's alreadytrending. Bro. No, no talking
about burgers of cooking things in weirdways, different ways, Like I know
we talked to you want to youwant to go to your boy? When
(20:48):
I when I'm going barflying, goinginto hotel back, I'm talking about cooking
things like for example, I don'teverybody talks like you were talking about having
a electric skillet or a gay youknow, you know, a black stone
plastic Yeah, yeah, I don'tthink some people realize that you can just
do it with a cast iron onyour barbecue grill. That's what I did.
(21:11):
That's what I'm saying. I thinkthat sometimes showing people that they don't
need to have the fancy, latestand greatest thing, it might be a
cool way to kind of get goviral. It is doing stuff. That's
all right. I definitely my videois gonna go viral. I'm putting she
beats or something. Ain't gonna youain't gonna pay the money to get a
blackstone or all the other stuff.Get a get something to like a what
(21:33):
is it called cast iron pan?Yo? You're talking to fill the grill?
Yeah, I know. I grewup in New York. You know
where barbecue? Yo? You knowwhere? I know where. I started
barbecuing. On my fireplace. Ihad a little bati grill. Put.
No, I don't believe fire escape. I don't believe any of that.
(21:56):
I don't believe any of it.No, he was on in a in
a mid in a mid the guywent to Yukon. Save it. They
saved all their money, so youcan go to Yukon. Yeah, I
don't know. I didn't have anybodyto say, but yeah, you can
believe that one, or you canbelieve my story. Yeah, So that's
(22:19):
all right, so Phil, let'stalk about this. Wait wait, wait,
wait, hold on, Let's goback to the burger part again,
because it is so okay. Lookthe reason okay, I'm I'm gonna be
honest. The reason why I'm soagainst yeah, you see, might be
you're all serious now, got it? So the reason why I'm so against
(22:45):
smash burgers. Right, even thoughI did my smash burger, it wasn't
like paper thin. It was probablylike a quarter of an inch, you
know what I mean. We gotreceipts so so. But but here's the
deal. Burgers and sandwiches is awork of art. Absolutely. I hate
(23:06):
okay, I hate one of thesandwich spots because I don't know if I
can say names, but I hateone of the sam spots because you go
in there and you start off onone line. They get you your bread
and they say what do you wanton it? And then they put it
and they make the sandwich backwards.I'm like, no, hold on,
go to the dressings. First dressmy bread and then put the cheese the
(23:27):
toppings, and then put the meatin the middle. And like that's like
okay. So there's so many namesfor sandwiches. You have sandwich. You
have heroes, you have grinders,you have subs, you have hogies.
There's so like that's a whole anotherlike artistic like what I'm looking for.
(23:51):
Cuisine, cuisine cuisine. Sandwich isa cuisine. It's a whole cuisine.
It's not and burgers. It's thesame thing. You could make burgers,
you know, smash burgers. Youcan make like you know, patties,
right because you just learnt about thepress, right, but I blew my
mind, boy, I must beThat's what I'm saying. So just to
(24:12):
take a ground meat and putting itin a ball or patty and then just
smashing it down on the just becauseyou feel like you cooked it on.
Have you ever heard of deep fryingyour your buns? Why would I want
to do that? I've seen peopleuse the the in and out part of
(24:34):
the Krispy Kreme donuts. Nope.Yeah. So I have a book that
just came out and you can read, No, I cannot read? Yeah
I do. Actually, And there'sthis burger I was like, dah,
and he's a burger World champion.You got everybody knows his name. He's
a Burger World champion and he hasa special bun that he makes, so
(24:59):
he puts tampura, he makes atampura batter. He dips the top of
his bun because ye yes, throwsit in the deep fryer. Bro I've
seen that. I've seen it.Just blew my mind because then I'm thinking
like O, like if I wasever in a burger contest, you could
do that and then when it comesout, you throw some more parmesan cheese
(25:22):
on there, you throw some baconcrumbles on there, whatever it is,
and you let it sit and letit dry. That this year at World
War No, I'm not going championship. I ain't going to I can't go.
Yo, let me trailer. Ifyou're not going to anything, here
we go. I need no,no, no, absolutely not, absolutely
No contest is here. We gotour final. Our final inspection is on
(25:45):
Thursday. Yo. Really that yo? But barrel, barrel. Did you
get your invite for the the partiestesting party? Did you get one film?
No? I didn't. Yeah,the cool So here's the deal.
Here's the deal. We're not havingone at least right now. We're opening.
(26:08):
We're opening the doors. The doorsare open. All the talk of
the big party. But no we'regonna open. Can we can we shut
his video off? Can we shutthis video off? We're gonna open the
doors, We're gonna we're gonna sellour food. And then I'm going to
plan a couple of weeks later tohave the official grand opening because it's getting
(26:29):
I'm getting I'm getting roasted. Yeah, Facebook, right now it's open.
It's it's like one of those shotgunweddings, right, you just get married
and then you do your honeymoon likefive years later. That's what That's what
this is. So it's like this, somebody just to open. Somebody posted,
somebody posted in the Florence group chator not group chat group group thing
(26:52):
and was like, hey, isthe barbecue place open yet? And on
Main Street? And these people wentin on me in like one chick was
like, Nah, he doesn't careabout us. He's out in different states
cooking, posting cooking videos and doingall this and doing all that. He
doesn't want to be here and blahblah blah. Then some other guys like,
(27:15):
oh, well, if you don'twant his bs barbecue, why don't
I cook you barbecue? And thenI'm like holy, like I gotta do
something like and then all these peoplecome to my defense though, but like
they're all they're all defending me.And then I had to put a statement
out that look, yo, whowrote your statement? Pops hates Ai?
(27:40):
NONBD even gonna started with Pops orAI. Pops writes your statement. I
heard him have what's that job conference? Calls in the car on the Memphis
No. He's very smart man,Yo, as Pops. If he's available
to you, he's not. Nobody'savailable. You have to drive your No.
(28:00):
So after you submit your paperwork,there's nothing you can do with the
restaurant. I mean, you canpractice your menu. I got a staff,
they're hired, they're ready to roll. We're training again Saturday. But
Thursday the guy called me when Iwas on my way out to you Mone.
He's like, hey, you know, I just went over your paperwork.
Everything's good. He's like, butI can't be there until the twentieth
or not twentieth, the Thursday,the seventeenth or the fifteenth, And I
(28:22):
said, okay, perfect. Soall my paperwork, everything was good.
The drawings are blueprints. I've neverwent through this process, so I don't
really know what he's going to lookfor. But He's like, yeah,
it's gonna be really easy. He'slike, I'm just gonna go through and
make sure everything matches to the drawings. And this is the health inspector.
Health inspector. Yeah, it's thesame dude I've dealt with before. He
seems cool and he's been in therestaurant. I actually brought him in like
three or four times during the remodelprocess. Yeah, so I think everything's
(28:48):
gonna be fine. We'll see.And he's like, well, you know,
and legally you can open the doorsthat day once I give you your
yeah, your payperack h Yeah.And I was like, oh, don't
tell me that. And then yeah, there's a massive car show going on
this weekend. The whole staff ison Saturday and weekend. No, no,
what are you waiting for? Idon't want to jinx anything. So
(29:11):
if you get your green tagger,you're going to open this week Yes,
not this weekend. No, whatare you waiting for? No? No,
we're shooting for Okay, wow,this is good. March first,
we're shooting for Friday, March.You gotta go sooner, You're you already
got people getting pissed. Now,this car show coming to town and the
(29:32):
word gets out. You got acertificate of occupancy and you're not open.
Bro, it's not good. Yougotta go. You gotta go. Rip
the you gotta rip the band aid. Come on, man, I get
it. You're scared, and I'mnot scared. It's it's no barrel.
He's scared people. Why are you? You got a car show, you
(29:53):
got everything? Go. Yeah,but Saturday is when the whole staff is
going to be there. We're gonnado a final training lesson. We're gonna
go through everything but the fire.Bro. No, I don't want to
do that. I don't want torush anybody, you know, because I'll
be I'll be a freaking hot headin there. That's not how you do
it. I don't want that.You don't have to be you're gonna you're
(30:15):
gonna potentially get your your certificate.I don't want to jinx potentially on the
fifteenth, and you're not going toopen for two more weeks after that,
probably a week. But I'm justsaying right now because I don't want to
jinx myself. Bro, it couldbe next weekend. You'll never have enough
money for that. Unwanted baby.It's true. It's not that. It's
(30:41):
just yes, it is, yes, it is, Bro. Get that
a pop up this Saturday? Whattime is the car show? I don't
know. Me and Svidio come upto him and knock it out the park
for you real quick. I don'tneed that. No thing is man.
(31:02):
This staff I have that. Everythingrelies on them too. Yeah, you're
always gonna rely. Look, look, look, gotta go. Look Look
Kyle, your staff. Listen,Kyle, listen to your brother. Have
your staff there, have him trained. This is going to be a training
period for him. But you haveenough friends and enough family to back you
(31:26):
up. I'll come out there.I'm sure if Smitty's not doing nothing this
weekend, he'll come out there.Bro. We'll help you and not get
out the park. So I'll comeout and do pr for you. Yeah,
come on, man, let's go. Bro. I just don't want
to say. I just gotta waittill this damn health inspector gets and then
check this out. One thing withthe health inspector, right, this is
something I learned, right trial anderror. If he finds anything like because
(31:53):
the worst time for me for healthinspection was in the middle of the summer
when it was liked and ten degrees, and everybody's going in and out the
refrigerator, and he wants to takeyes, you were fully stocked, fully
stopped. And and when when Iwhen he would put his thermometer in the
(32:15):
bottom of the refrigerator, it wouldbe like forty one degrees forty two degrees
right, It's like it has tobe at forty right for them to leave
your mom. Come up with theway. He cannot tell you of how
to fix the problem, but comeup with a way up front and say,
(32:36):
oh, you know what we're gonnado. We're gonna put a forty
of ice down at the bottom,the cool things off. We're gonna take
this out and put it in refrigerator. He'll mark that down if he has
to tell you, then that's arecommendation. And then he's gonna score you
less anytime. So just keep thatin mind for that. That's the thing,
like, Okay, why I putwant to push it out like that
(33:00):
of the following week is because like, what if he comes in there.
I've had nothing but problems with thecity to start with. What if he
comes in there he finds I amready to go. I'm already paying these
people to my staff to be here. It's it's go time. And he
comes in there and he finds,I don't like this. I don't like
that. Yeah, obviously that's theday before. That's the day before.
That's no excuse. Yeah, that'sokay. This is this is what I
(33:23):
don't understand is if he comes andsay he finds something, Uh, there's
cocking missing over here next to uh, next to the you know, is
he doing a construction walk through oris he doing a health inspector walk through?
Health inspector walk through, health inspectorwalk through. All he's going to
(33:45):
do is go to your coolers.It's like chance, Yeah, it's gonna
yeah exactly, it's a but Ithink I think it's both because I had
to send him the whole blueprint ofthe building, and then he wanted the
sheet the cell sheets of each appliancethat's in the building, and he wants
to make sure it's commercial grade,you know, the whole restaurant grade.
(34:07):
He wanted serial numbers. Did youget your Certificate occupancy? Yeah? Your
CFO. Yeah you're good to go. Yeah, you're good, bro.
He's only coming to check temperatures andwash his hands. You see, okay,
but I just don't understand. Yeah, norction, Bro, I get
I'm telling you you're good to go. I know, I get it.
(34:27):
But the only thing is I don't. I don't know if he is he
stuttering right now? He's gonna nicerwithout cussing, Kyle. If you get,
if you get, if you getyour if you get your green tag
on Thursday. You can't wait twoweeks, bro, No, no,
wait it, he doesn't. Hebarreled. This is what you don't understand.
He already has his cf O,he's green tag past. He just
(34:52):
needs to show the health inspector thathe has all his food at the right
temperature and he's storing everything in hisright correct. That's what I'm saying.
If he gets, If he getsthat and everything is good to go,
and the health inspector says thumbs up, you can't wait two weeks, Kyle,
because I'm just saying that barrel,because I don't want to jinx myself.
(35:13):
I've had nothing but bad luck.I'm a very superstitious person. Wait
so wait, but yeah, buthere's the deal. Though you say you've
had nothing but bad luck and you'resuperstitious, but you're still a Cowboys fan.
So wow, yeah, I know, I'm don't worry once you've seen
it this year. I'm not cheeringnobody on. It is what it is.
I'm done. I'm helpful. Ijust think, all right, well,
(35:35):
hopefully ripped it out so you canget this damn thing open. We'll
see, So just be ready forthe text when it's like, hey,
guess what we're open. Hey,hey, guys, I gotta tell you
y'all something. Uh oh, allright, So we've been, you know,
talking to our friend Jason Baker,right, yeah, yeah, and
Jason Baker has a new model ofGreen Mountain grills coming out. Yep,
(36:00):
yo, why don't we go toBarbecue Island and do his reveal when those
things shipping that weekend. I thoughtthey're already there, not yet, not
yet, but let's go in thereand help them out. Let's go.
Let's go and do a reveal,a revealed party, and go off the
(36:21):
phone with them today. It shouldbe in like another week or two once
once, but you know we're playinga date. Accordingly, let's do a
reveal party for Green Mountain Girls.Because I want to do a I'm gonna
do a YouTube video on like alike unboxing and putting the Green Mountain Girl
together and all them. That's yourbackyard I'm talking about for the public.
(36:44):
Yeah. Yeah, Well we're gonnacook on them or they're already. Yeah,
we're gonna cook on them and we'regonna just do Yeah. I'm all
in for that. Yeah. Absolutely, you got to bring your barrel though,
you have to. Why do youguys call that's why he got cold?
(37:05):
Because he got cold in there?It is he was. That's literally,
that's literally he was out there inthe rain. Everybody that can't they
can't see yet. We're on YouTube, but Beryl just lifted up this barrel.
Boy, that's what he wears around. That's exactly what he wears.
That's how I met him. Ijust got I just got an email.
I'm gonna have cardboard, life sizedcutouts and all grocery stores coming. I'm
(37:29):
stealing one. What for? Whatfor? What hust Brewing is gonna do?
Uh? Life sized cardboard cutouts ofme gonna be in grocery stores.
And then I thought, I justliterally just got an email about it,
and now they want to do thephoto shoot for it tomorrow and look at
this, I'm steal do a photoshoot. You want me, you want
(37:50):
me to be a stunt double barrel. I'll go in there and be a
stunt out. Yeah, sure,Phil, you'd be late to it,
but I will show up and itwould be the best photo shoot ever.
Yeah. Well the photos, thephoto people will be going away because you'd
be thirty minutes late. I don'tknow where he is. That we all
know how this goes very true?That at all? That at all?
(38:13):
All right, So what we gotcoming up? Well, what's talking about
Kyle? Kyle? Wait? Holdon? Where was you at last weekend?
You must I seen you tongue kissingalligators and bro, it was a
good time. It was a goodtime. Yeah, who was that dude
you was standing next to? Thatwas the dude that I forgot his name.
(38:34):
I think it's Jimmy. He's aprofessional sausage roller or something. Yeah,
he's got he's got he's got likesix cookbooks. I forgot his name.
It's but he was a cool dude. And uh, now this this
promoter that runs this RV park orit's like a retirement center. It's a
it's a what do you call it? Yeah, it's like a retirement resort.
Place, but you bring your RVsin there. And they got little
(38:57):
casitos and stuff in there, andthey got a pool, and they got
a big old a live bands andall that. He was putting on like
a pit Master Classic or Pitmaster show. So he took he brought seven of
us out there. We're in chargeof one meet and you know, do
whatever you want with it, andyou're gonna go on stage for thirty minutes,
do a demo in front of allthese people. Well I got I
(39:21):
said, Wow, I'm gonna doI'm gonna do bacon wrapped ribs. I'm
gonna blow people with just because youknow, other guys were doing like just
ribs. And then Smitty was doingbrisket, which let me tell you about
this. So Smitty shows up onFriday and he puts his we got to
the show starts on Saturday. Sohe's got like six briskets to cook,
(39:42):
and we got there's a trigger andthere's a big old massive offset. Smitty
looks at that. He's like,I ain't cooking on that. He's looking
at the offset that we were onthen my dad and I were using,
and he's like, yeah, I'mgonna do that I'm gonna jump on with
you guys. I was like,look, bro, I'm gonna be done
for maybe four minutes, maybe anhour. And it was like two o'clock.
He's like, hey, hey,yeah, no problem, there's the
(40:05):
temperature gauges on. This offset doesnot work, no temperature gauges. So
we're throwing wood in there, andI'm like, I have no idea what
the temperatures. I'm putting the thermapen on the exhaustack just to see what
the what the smoke's reading. Soit was like two forty five three hundred
degrees and that's a big range toofor it. Yeah, I know,
I know, I know it's crazy. So we're doing that, and so
(40:30):
Smittie throws his briskets on, andthen you know, I get tasked.
I got to cook two alligators.And then he brings over too many little
whole hogs. He's like, oh, yeah, we need to cook this
too, and I'm like what okay, Like I got all we got all
this stuff to cook. So Smitty'sbrisket, he puts his briskets on and
he's looking at the brisket and I'mlike, yo, what temp you pull?
(40:52):
When are you pulling that up.Yeah, I don't know, probably
one eighty one sixty one eighty whateverit was. I'm gonna wrap it and
then I'm gonna put it in hishot box and let it go overnight,
and then I'll pull it out anddone. Like he had the easiest,
easiest job. Mine was. Ihad to cut the ribs individually, wrap
them. I went TikTok live forthe first time. That was that was
(41:12):
crazy. So he's looking at hisbrisket and Smithy's like yeah, He's like,
you got a thermapan. I waslike no, and he's like yeah,
the brisket's probably like one forty.It's like, how do you know
that? So just look at himand he's like I can tell it's about
one forty. It's speaking to me. I'm like, BS, and I
pulled this thermopan out and I thermapenhis brisket. Bro, that's that was
(41:32):
one forty right that He just knew. He just knew. Yeah, Bro,
the guy. The guy is ahe's a jet like he is just
he know, he just knows hisstuff. And I'm just like, how
the hell did you know that?Anyway, So we did our we did
the demos, bro We sold acrap ton of rubs, like a bunch
(41:57):
of rubs, and Smitty sold outof all the sauces. It was.
It was a good weekend. Itwas good. We went down downtown Yuma,
did our thing, snapped out.I'm gonna I'm gonna censor myself.
I was gonna say, if youwanted some pepper in your show up there,
but that's all, well, ifyou want to, you have any
rubs to sell, yeah, pepperpepper. So this offset, this offset,
(42:22):
after you know, Smittye put hisbriskets on, I put the two
whole hogs on on Saturday, right, and I had no more room because
now I had the other side ofthe the offset that I had the bacon
wrap ribs on. And that onlytakes about an hour, hour and a
half to get Just get the baconcrispy, right, because then I'm wrapped,
and then I'm putting them in apan. I'm wrapping it and I'm
putting it in a hot Wait,hold on, hold on, say that
again, Kyle, say that again. So you put your ribs on.
(42:45):
I'm taking notes. You put yourribs on with the bacon wrap. How
long does it take? Our hourhour temperature atature. I have no idea.
There was no temperature gage, sothere's no for these alligators. So
the promoters like okay, So hetakes the he takes the alligators up front
to the Santa Maria grills. Sohe puts these alligators on the Santa Maria
(43:09):
grills and he is on my case, Hey, I need you to cut
up this alligator. I need youto cut up this alligator. You know
what a carbon alligator? I waslike, I mean, I've watched it.
I've watched it twice. I helped. I helped ferg once in Denver,
and then I always watched the Dingado it all the time. I
(43:29):
figure it out, Craig, Isell So Saturday, after you do your
pit, after you do your yourshow, your song, and dance up
on stage doing everything demo in thebacon, rapp ribs and all that.
Then they have a meet and greetwith the pitmasters. And these people pay
a certain amount of price and theycome in and they get to sample all
(43:50):
the food and you get to meetand greet, take pictures, shake hands,
kiss babies, do all that.Well. Then I sold that around
autographs, some bottles, maybe boxwines. He was exactly exactly. So,
so the we sold out and I'mlike, all right, hey,
we're gonna sneak out of here,let's go home. Smithy's already hitting the
tequila. He's like, I'm standing, he's doing tequila stocks broa He's like,
(44:15):
why no, I don't get thatsmitty. That's probably only because he
ran out of butt. So somy dad and I are getting ready to
sneak out and the promoter comes up. He said, hey, said,
I got these alligators. This dudehad more food, more food than he
know what to do with. He'slike, I got these alligators that need
you to cut them up. I'mlike, uh, you want me to
(44:35):
do what? So he have hisskin on it had the skin on it,
skin was off, just the skinwas on the head, the legs,
head and the legs. Okay,because I was going to say,
skinning the alligator is the hardest becauselike skinning eel and all those other type
of animals, like you were youwere catching me skinn alligator flyers and all,
yeah, you ain't catch me.You ain't about that life in rot
(44:58):
down, bro. He brings hebrings these alligators on a platter, and
he's like, now everybody's like whoa. Everybody's like freaking out of my holy
crap. So he brings them overto my table, and all these people,
lights and everything. It's just allthese alligators, right, and my
dad's looking at me. He's like, what the hef am I going to
do with this? I'm like,we're gonna figure it out. So we
(45:21):
start pulling meat from the tail,right, pulling it. Yeah. Yeah,
I was pulling all the meat out, getting all the getting the getting
the veins and all the other stuffout, pulling it out. My dad's
chopping it up, handing it out, handing it out. I get to
the next alligator. I pull offsome of the meat of the tail.
Bro it's raw. It's bloody rawbecause y'all cooked it on the Sam Marine.
(45:43):
Not y'all, not y'all, noty'all, because I specifically told every
single part I did not cook this. I'm just here to shred it up.
We're gonna just do our thing.So yeah, and then the uh
god, I wish I knew thatguy. I forgot that guy's name name.
He came over. He had guys. Yes, I saw you ate
something. We're gonna have some pigeyes, and I'm like, and the
(46:04):
whole crowd is big eyes. BYes, they're the real freaking no bro,
it was out of the smoked pig. Would you why would you eat
that? I was cow co coco co Manaicatti. Did you eat one?
No? Hell no, he wouldn'tdo it. He wouldn't do it.
(46:29):
But the dudes like you have tohave it because now everybody's looking at
eat it. Do it for TikTok. You know, look, look,
look if you were eating pig eyes, next time Gary, uncle Gary brings
you a sample, you better eatsomething from Uncle Gary's trailer. It's you
know, half the time it's amechanical trailer where they're fixing and changing oil
(46:53):
to track, and then the othertime it's a trailer in the state trailer.
Check this out. So there's thisthere's this guy, local Arizona guy.
I love him. He's a gooddude. Name's Gary. He's got
a smoking with Q or Q smokingsomething. I just know him. His
uncle Gary the beef that he hisnephew the bev. Yeah, so he
(47:20):
had he bought a freeze dryer andwhat this does you put food? You
put food in this thing? Andit dehydrates the food. You could put
tomatoes, you could put literally anything. So the last two years ago,
we go to the World Championship andI made I'll drop the tongs on it.
I made our You were supposed tomake a dish using Wampler sausage,
(47:45):
right, So I made a blueberrysausage cheesecake. So the sausage was layered
in the middle of this cheesecake andthen I put more sausage on top of
it was straight fire. So Ididn't get a call, so I didn't
make it to the next round.So I had an extra cheesecake and the
freezer at our Airbnb and he's likehey, He's like, is it cool
(48:06):
if I take that cheese cake homeand I'm gonna dehydrate it. And I'm
like, yeah, yeah, broto take it. That's fine. Took
it home. I don't see himat another contest for like a year,
maybe year and a half. Heshows up with a zip lock and he's
got my year and a half oldblueberry sausage cheesecake rehydrated, and he brings
(48:31):
it over and he's like, oh, once you eat it, once you
have some, once you have something. I'm like, I can't, Bro,
I can't do it. I can'tdo it. I can't do it.
And he's handing it out. Everybody'seating it. Oh my god,
this is so good. I'm like, Bro, that's a year like a
wedding cake. You know, thetop half of the wedding cake. You
supposed to put it in the freezer. And Bro, that was a year
and a half old, year anda half old, yo, the wedding
(48:55):
cake, the top half you supposedto put it in a freezer. And
then on your first year and thebirse were you supposed to take it?
I was like, I ain't needthat. Wasn't it good? I didn't
try it. Try But he's leavingout the best part. I love you,
Uncle Gary. Wait, hold onto me. Cheers uncle Gary,
let me cheers chairs, Uncle back, Yo. But he drops the back
(49:19):
half of his trailer that he cooksout of. He has extension cords tools
like like he just got finished cuttingsomebody grass tires. Hey. I like
Uncle Gary. You would because he'scool. We should have a bond.
(49:44):
There's some funny stories. I willI will drop the talks until we get
a ball. Then we'll drop thedog. Yeah, Yeah. Anyways,
so that was my you a weekend. It was a cool town, bro,
No, I love it. Youknow what. You know what's crazy?
There was a lot of Canadians there. Yeah, because it's the lake.
(50:04):
But why why would they pick?Why because the property value is cheaper
there than it is in the valleyand they can get warm Nope. Yeah
I found out why. You knowwhat, because they're right next to Mexico.
Yeah, they go to Mexico.They get all their medications and whatever
whatever they're getting free. It's freeand in Canada, right, So it's
(50:28):
free in Canada. Canada's got standardof health care. That's whole other story.
Yeah, alright, but all right, so here's the deal. Yeah,
what do you got coming up?Let's hear about I was going to
go to Yuma. I was goingto go to Utah. Yuma was a
k CBS contest, and I wasgoing to go to Utah because I've been
doing uh bro, that's a five, that's five. They got the two
(50:49):
steaks, two ancillaries, plus theyadded the round. Yeah. I was
gonna do ribs and I was gonnado uh steaks, but Sonny said I
had to pick one, so Icanceled both and I'm gonna go to the
uh Smoke Slam. Yeah, Memphis. How many teams are signed up for
that? I'd be interested to know, since Memphis and May is going Memphis
(51:12):
and May is happening that weekend.Plus, look, I hope all loyalty
for all veterans, they go toMemphis a bay and I could just sneak
in in and win a nice littlechampionship, you know, I think,
I hope so. But I thinkI think a lot of the teams are
gonna split up. Yeah, yeah, I think they're gonna split up,
and both they will. And Iknow Carrie Pringle from Pig Lake Porker,
(51:37):
we need to have him on theshow, yo. He well, hold
on, you're in charge of guests, by the way, So I mean
you're not doing a very good jobsbecause I was told not to. But
Barrel, Barrel, I you know, he's the one who does the editing
and he does the approvals. Somy my uncle, Carrie Pringle, Yeah,
(52:00):
he got bit by a uh hewent swimming with his friends in a
lake. You know, he's outthere in Tennessee and he got bit in
the ankle by a beaver and itgot infected and they had to amputate his
leg. So he's the only pitmaster out here cooking with one leg.
(52:22):
And this is a true story.He told me. Is so that's crazy
bit by a beaver and that wasokay. When he told me that story,
he was sitting right next to theToughy Stone right and we was backstage
and I was like, YOUO whatyo. We was in the back of
(52:46):
Bobby Flay. We was in thegreen green room at the Bobby Flay Joint.
And I was just like yo,because I was believing it. Bro.
I was like, yo, yousaid right there, I did,
right you did. But that's that'sthe story he tells in the beginning.
So I gave it to half ofthe you know, radio land or YouTube
land. But yeah, but CaryPerringo has uh peg Lake Porker's and he
(53:10):
has split in uh No. ButI hear sugar Fire and smn he might
be going to that joint too.Don't be thrown. Don't be throwing names
out. Don't be throwing names out. Okay, don't be throwing don't be
calling nobody out. But I personallythink if it was me and I was
grandfathered into Memphis and man, guessI'm splitting the damn team up. The
(53:35):
other half's going over there. Whywouldn't you do that? How is that
not allowed? Yo? I'm holdon, how is that not allowed?
I'm so, I'm just so,No it is allowed? Yeah, I
am. I am so amped.I'm not even care. I don't even
care. I signed up for ribs. I do not care about. Okay,
(53:55):
So what I'm looking for? Theancillaries? What is this? Okay?
So what is it? Okay?So you're doing ribs. You're in
the rib category? That is itthe same process where the judges come to
you and all that? Yes,but it's uh, what's the n B
A, n B, NBN,NBN rules. But guess what? They
took the fool fool out of it? This is why I did it?
(54:16):
You know that? That? Okay? So they took the food food out
of everything Memphis and May does.So you know how, like you gotta
do the garnish and your grill andyou gotta put the piece of no garnish
allowed allowed allowed, So you're puttingyour protein in the instruction thrill. I
(54:37):
did think I had to pay agood amount of money. I won't say
anything because you know, but butyou put you put your protein in the
grill. No garnish. Right,there's three categories. There's ribs, there's
pork. No, it is hisshoulder, it's said, and then it's
(55:01):
at whole halt. So I tookrips because you know, my boy Kyle
like left me stranded. My designateddriver left me stranded. So I gotta
go out with the restaurant. Soso, but but yeah, no garnish.
And then what happens with the restaurantsthat open in May? Whill you
will you go? THI if?What if the restaurants that open in May?
(55:23):
Where you go with Phil? Ifit's not open, yeah, it'll
be open. No, I don'tknow. It's gonna be open next week,
all right, I don't know.We'll plates, plates, plates,
paper plates, disposable plates for thejudges. Uh they took No, it
sounds perfect to me. Take thefool food out of the barbecue. Why
(55:45):
do I need to be shopping aroundfor Kyle, I mean for kale and
all of that other crap. Youknow. Plate you when you and I,
when you and I did Memphis andMay, we had people garnishing.
We had people. We had awe had a n plates, we had
a nice bar, we had avery nice place. You know, we're
probably one of the smallest teams therewhen we did it, and they walked
(56:07):
judges walked in and you know andshow gun yeah, yeah, yeah yeah,
And we did well. I enjoyed. You know, SCA was the
same way. It was like theynever did garnish. And you know what
my my thing was. I garnishedevery box, Phil, I garnished every
box. I'm not saying that's whatmade me do well, But guess what
(56:27):
you eat with your eyes? Ijust don't see they they're coming to the
tent. The only boxes you're goingto turn in is blind blind. Okay,
so there's you don't have to turnin a rib box. It's all
about story and and how many howmany judges? Is it? Like one
at a time? Just like yeah, one at a time? Took all
(56:50):
the out? Okay, yep,yep yo all right side signed up for
wings? Uh? Was it duckseafood? This beef poetry? Time out?
Why wouldn't you Why would you doduck and not beef because everybody's gonna
(57:14):
do beef. I don't think peopleknow how they're cook duck properly. I
don't think have you ever cooked duckall the time? Come on, yo,
okay, come on. Part ofmy journey in New York, Flushing,
New York, Flushing Queens, right, And I grew up around at
very Asian background where that pecan pecanduck, pecan duck, pecan pecan begin
(57:43):
begin, begin picking duck. Yo. But wait, they used to have
they used to have the whole.I felt bad as a kid because they
had the whole goose with the headmarkets the same ways has has them all
hanging it they wait? Okay,so duck chicken wings? What are you
(58:06):
doing Philly crack wings? Yeah?I got one in them. Yeah,
but you did the same Are youdoing the same wings you did in Memphis?
And may No, okay, I'mdoing what I did in Bullhead?
Okay, okay, okay, Soyou got wings, you got duck,
what's the other one? And seafoodoh yo, seafood yo, And and
(58:30):
you know what, you know whatyou need to do. I signed up
for bacon, Hold on for bacon. Okay, we're gonna get come,
come, come and get this bacon. Seafood seafood. How do you do
you present these to judges or dothese turn into the box? Box?
Okay, I got an idea foryou. What do you well, I
guess we can't talk about it,but I gotta. We'll text about the
seafood. No, come and dobeef fly in, fly in with your
(58:52):
sister Sonny. Because Sonny's flying inand I'm getting the Airbnb. We're going
to be right there on this trip. And that's how I know it's not
that crowded this year, Kyle,because there's a lot of Airbnb's right there
on the property. Huh. Whenis this? This is in May?
(59:15):
Baby? Come on, baby,come on, it's in May, right,
yes, first week in May.First week. I've just got to
plan for seafood kinda. But let'stalk. But I'm just hoping it's not
interrupting because usually it's the same weekendas uh, Cowboy John's joint, and
(59:36):
I always like supporting Cowboy John.Yeah, but yeah, you got you
gotta do that. We didn't go. We didn't go that one years.
We went to Memphis and May.He's dying, he's ready for us to
get off. All right, allright, we're done. We're done rambling
barrel who d go barrow barrow?Yo, I think your COVID test was
(59:59):
expired. I think, Man,I don't know, no, no,
but here was here was the deal. Okay, barrel. Remember the week
before when I missed the podcast.Yeah, I had a bad head cold,
right, And it's that exactly.But you know when it gets worse
when it's over. That's when Iwas like, okay, I'm just letting
(01:00:22):
you know you ain't get there yet. All right, let's end this.
See all right,
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