Everything Comes In A Bag

On This Week's Episode, We Cover Everything From Kyle Going To His First Food Vendor Show, And The Shocking Things He Found That Come In A Bag! Kyle Is Trying Some Vegan BBQ Options For A Neighbor, And Phil Is Thinking He Should Reconsider. Barrel Teaches Kyle A Lesson About What He Can And Can Not Do When It Comes To Music In A Business.... And We Talk Football And The Best Appetizers To Serve At Your Party This Year!

Episode Transcript

(00:00):
Welcome to don't drop the tongs.I'm barrel boy Phil the grill here,
Kyle, you're behind barbequ We arestarting to roll through January, man,
I mean crazy February. Right aroundthe corner. The big game, the
super Bowl coming on board here.Can we say super Bowl? You can
say super Bowl as it's a game. We can't say it as if though

(00:22):
we were talking about like promoting itourselves, like we're not the official podcast
of anything like that. I can'tsay that. So what we can't say
is, you know, the superBowl is coming town. We're gonna find
out who those teams are going thisweek. Let's be real. The super
Bowl means one Thingballwich football, YeMarshall bathers. Football is one thing,
right, but the big thing.Also, everybody talks about the football,
no matter who's playing, men,women, young, old. Everybody talks

(00:46):
about the food they're cooking for thesuper Bowl. What are your super Bowl
must haves at your super Bowl partythat you're gonna be cooking up? What
are you going with? I don'tknow. Wings obviously, wings are always
a staple, you know. Ithink wings are easy staple to a million
different ways you can do wings.But I think the great way to do
wings is just to get your bigold pellet smoker, fire them out on

(01:07):
there and go or go get yourselfto vortex. I'm gonna be dropping.
I'm gonna be dropping a bunch ofrecipes, Vegetabowl recipes every day, super
Bowl Week, super Bowl wings andrecipes. We're always good. Sliders are
always big Bay that one eighty wingrecipe that I'm not sharing because but I

(01:27):
can figure it out, you know, But but I like I like sliders.
Bro. You know, if youif you go ahead and start curing
your brisket now, you can makea bomb behind because I won't let you
edit because we showed on top.But a bomb ASTRAMI like a nice ruben,

(01:53):
a little slaw, a little bitof a thousand Doland, you know,
on those nice pretzel buns. Igotta tell you know what to change
the slider games. In my opinion, kings Hawaiian coming to the table with
those pretzel roll sliders. Yes,those pretzel role sliders in kings Hawaiian.
You see all these influencers they're payingto. They are so good, so

(02:15):
good. Mike Johnson had the firstcontact with them, dude, they are
getting nothing but like sweet Hawaiian.Oh my gosh, Kings Hawaiian. Those
Kings Hawaiian pretzel rolls are incredible.So yeah, uh you know, I
mean, I think another easy appetizer, you know, slider whiles that I've
done before. Again, balling ona budget. Shami's amazing. Yeah,
but let's be real, it takestime. It takes process. Yeah.

(02:37):
One that I love to do isyou go to yourself some chicken thighs,
smoke them, cook them over thehell you want, shred them up real
nice and fine in your kitchen.You better believe it best shred in the
world. Get that going on.Take those slider rolls, put yourself down,
a little bit of mayonnaise, Geta little toast on both sides,
you know, get a little toaston there. Yeah, put some Swiss

(02:59):
cheese down, put some put someof that grilled chicken on there. Put
some red onion, made a littlespicy, slow, little thin barbecue sauce.
Slice them up with you. You'redone. And the best part about
it, you can make that inan hour and a half, two hours
pre game. Yeah, and it'snot gonna break your back because that's The
tough part with Super Bowl food Ifind is let's say you go to a
party. There's fifteen people at right, everybody brings a dish or too.

(03:21):
So you go out and spend fiftysixty hundred bucks whatever to make your thing.
You know, you brining a briskYou go all this time and six
your sliders get eaten because somebody's beenelbow up in the chips and sauce and
the bean dip. And you knowyou're like, don't I put all that
damn work into that and it nevergot eaten? You know? So yo,
so so new fill new year,right? Yeah? And Kyle,

(03:44):
yo, yeah, I know you'renot going to be eating bread on Super
Bowl. I am twenty three daysinto this die exactly. So the new
thing this year is barbecuing vegetables andplant based. Are you down with that?
I mean, yeah, I guessyou got. I got all these
dilemma. I'm trying to hold backmy anger right now because I got so

(04:06):
much. I got a story that'slater in life. So I've been cooking
at the restaurant, right, andI've been feeding all the local business every
week, feeding them. But there'sone particular person that doesn't eat it because
she's a vegetarian, and she's ayeah vegetarian. So she was like telling

(04:30):
me different things that she had.Yo, so you can do bes corn?
No, okay, Then what's theother word for a vegetarian vegan?
Vegan? Maybe she's well, vegandoesn't mean Saladsbyterian, so she's she doesn't
eat meat, she doesn't eat bread, vegan. Whatever it is. Seafood,

(04:51):
no seafood, she's but I'm notdoing seafood, absolutely not. You're
not going to have a fish fry. That's not seafoo. Yeah, what
is fish? Fish? What's wronging? She was telling me that she has
this dragon fruit, smoked dragon fruit. Don't mess with it. Have you

(05:12):
tried it? Okay? I triedto try. Okay, here's what happened.
Okay, So what did you do? People? Because I tried it
and it didn't work, I ignoredthem. I was like, Yo,
look, do you go to yoursteakhouse and ask them for vegan items?
Well, all certain certain high endsteakhouses are going to have something. Look,
so here here's the deal. Itried messing with jackfruit, right and

(05:38):
making it into a pull port.It was smelly and sticky. Yeah,
yeah, you going to boil itfirst. Yes, there's a process and
you got to get it out thatshell, that porky pond shell, right,
and and and the preparation for itwas just disgusting my hands. Preparation
wasn't worth the return, Yeah exactly. I'm like, for the one to

(06:00):
two people, I was like,look, you're gonna have to just order
calla Greens Yeah, because let's yeah, I mean, I'm like, I
am going to I don't know howmany people, but that was the first
one that I am sure. I'msure. I'm sure Florence is not highly
populated with because I mean, andalso a lot I don't okay, there's
one for I was just like,but I have friends of mine, friends

(06:25):
of mine that are vegan and vegetarian. And if they truly are vegan or
vegetarian and it's their choice health reasons, uh, you know, social views,
you know, animal rights, whatever, that's what they're really into.
They won't beat you over the headwith it. They'll be like hey,
like they they'll either know what theycan have going into a situation, or
they'll avoid going to said situation.They'll be like, yeah, no,

(06:46):
I'm not going to choose going toa place called Birds and Bones. It's
not going to be for me.They're not going to expect you to have.
I just feel bad because I everyweekend, Friday, Saturday, Sunday,
I load the employees up with foodto the point where they almost look

(07:08):
at me like nobody turns down.Okay, well nobody turns down free food.
Then go ahead and just make hera salad. As I was just
like, look, I'll figure itout. I'm sorry, yeah, yeah,
you know. So my alternative forlike vegetarians was mushrooms like yo,
mushrooms like so the pella Pello border, Pella border like yo, my mind

(07:28):
and your mouth is peller porter boryo. But but you could you could
actually soak that and you can youcould actually soak that in like red wine,
yep, red wine. But Iget a better taste from what's that
sesame oil? Like that toasta sesameoil and then you grill it. Yo.

(07:53):
It's like, you can't tell meyou're not in one of her stuff
jackfruit inside of go ahead and messwith jackfruit and tell me how I did
in your patience. You're gonna belike, don't forget this, yo.
I was in the kitchen and Ihad my gloves on and it was just
so sticky and smelly, and Iwas just like, smells. It smells

(08:15):
I've never I've never mess. Smellslike like sour socks. And it's sticky,
like like you have like syrup,like syrup. Yeah. And I
was just like, I just dothe whole thing in the trash. I
was, let's move past that.Hold on, hold on one more,
one more little thing here. Ialmost had to feel the grill moment,
you know how I feel the grillPeople be like, yo, Phil,

(08:35):
I loved your rubs, or Iloved your food, this and that.
Where can I find you? Andhe's like, oh yeah, just google
me, right, that's facts.I'm not even pokemona. So I had
to go to this. It's likea vendor day type deal, right yeah,
yeah, for a food supplier.I saw your videos. You that
takes you. You know, yougo there and they bring in all their

(08:56):
food vendors and you go in there, you walk up and down these aisles,
you try food and blah blah blah. I'm on a diet, so
I ain't touching nothing. So we'rewalking through and they got from scrubby pads
to soaps, tough everything you canthink of. Bread looked good. I
ordered a bunch of samples because yougo in there, every case you order

(09:18):
is five bucks and it's a case, and I was like, yeah,
i'll take that, I'll take that. Types of this blows my mind.
I know about it, or Iknew about it, but I didn't know
to the extent of how bad Ipersonally think. This is there every product

(09:39):
you think of, pulled pork,ribs, marinara, sauce, noodles,
beer, cheese, dips, appetizers. Just look at an Applebee's menu.
Look at their menu. Every singlefreaking item comes in a bag or a
can that's already done and you justheat it up. Yeah, you didn't

(10:03):
know that. I could not believeany of this. He didn't. No,
I believed. No, I knew. I knew it. Like I
said, I knew you thought.You mean to tell me you thought the
local well a craft kid. No, No, No, that's what I'm
saying. I'm saying I knew aboutit, back and cheese and it didn't
come from a bag. Bro.I knew about it, but I didn't

(10:24):
know it was to this extent.Okay. This one guy tried to sell
me on his steaks. Okay,his steaks. Yeah, here's the bag
that says medium rare. Here's thebag that says medium. Here's the bag
that says medium. Well but andhere's the bag that says that no,
hold on, hold on, itgets better. Barrel. So and I'm
looking at him and he's like,yeah, all's you gotta do, super

(10:46):
simple. Put it in boiling waterlike a warm it up or put it
in a o and warm it upand serve it and you're done. And
I'm like like, I'm flabbergasted.Barrel flabbergasted. And I'm like I'm done.
Okay, next guy, this littlethis little kid bro Hormel okay,
starts fired at me. Oh,you gotta try our bacon. Our bacon's

(11:09):
the best break. And I'm like, well, I need bacon, you
know me. I wrap everything inbaker. So he's got all these samples
of bacon. Oh try this.Try this. Now you walk in dough
like a hotel and everything's out ofa can you know bag, Yeah,
they get some in your stomach bacon. So he's showing me all this bacon.
I'm like, cool, I waslike, you got you got rob
bacon. He's like, yeah,we do, but you know this stuff

(11:33):
right here is much cheaper and it'salready done. And I'm looking at him,
I'm like, that broke your heart. He's like, we send you
pre DONEA bacon's done. We seeit. To do is warm it up
in there. Take that off yourprep list. Bro. I am And
like anybody any swinging Richard okay,can open up a restaurant. You want

(11:56):
to open up a restaurant, Barrow, open up a restaurant. The people
down the road want to open arestaurant. Just guess what you call These
dudes say, Hey, I wantto serve chicken fingers, I want to
sew another thing, and anybody justwarms up the food like it is so
stupid. Yeah, okay, butyou guys understood. But I think that
you're I know, I know I'mfreaking out for the reason well I think

(12:16):
you're freaking out of this, butI think you're also I'm going to take
the side of the bag food.I'm gonna take the side of it here
and the reason why you're opening it. Why are you opening a restaurant because
I enjoy it and because you enjoyfood. I enjoy the process cooking.
I enjoy it. Okay, great. You know how many people open up

(12:37):
restaurants because they want to make money. They also not only that, they
look at a restaurant as a realestate investment. They put a restaurant in
on a corner that's chicken. Holdon, it's successful. Listen, hold
on, hold on, it's successful. Then that strip mall around it becomes
successful. They own, they buyout a building in there. They only

(13:01):
sings. People do these things onehundred percent. Think I if I had
a bar and I was serving colddrinks and good cocktails, I'd have every
bag food in the world because guesswhat, it would not matter because my
goal. No, it doesn't.It matters to you because you're into the
food as a businessman. Guess whatyou Let's just take chicken fingers for example,

(13:26):
or let's think that. Let's takelet's take better than that. Let's
take let's take a rack of ribs, rack of ribs. How much is
the rack of rib is going tocost you? How much is the rack
of rib is going to cost youto make? I know I had conversations.
Don't don't let me find out you'regetting quirky saying you see what I'm

(13:48):
saying. Or let's say, let'suse Applebee's like the ten ninety nine exactly
because guess what, there's a reasonwhy they're a billion dollar company. Bro.
I'm sorry you may not agree withthat, that old man, that's
just you. Guess what, ButI'm telling you right now, Beryl,
you come into this restaurant, therewon't be one f in thing served in

(14:09):
a bag served inspect there will bezero. I respect that, and I
get that. And you know whatI'm not saying. I'm not saying I
would do it this way. Butwhat I am saying is I can understand
why a lot of people do doit that way because guess what. They
look at a restaurant and every personwho comes in is not a customer that
they want to impress with food.That customer is a person that they come

(14:31):
in that has a dollar sign abovetheir head, and their goal is to
maximize the amount of money that theycan take out of that person's pocket without
with the least amount of money Ihave to take out of their pocket.
Just being real, and I knowyou don't want to hear that. That's
what That's what it comes down tothem. If you're telling me, if
you're telling me that I could serve, if I could serve chicken fingers aside

(14:52):
a ranch and some fries, putit out on a plate, and it
costs me just I don't know theprice. It costs me two dollars to
make that all together. And Ican turn around flip the basket for twelve
Yeah, and I can go aheadand make ten bucks off the top of
her off a two dollars thing.Yeah, I'm slinging those all day long,
exactly. Okay, I get it'sreal, dude, And this is

(15:13):
the mind boggling yo. So it'sbusiness. I've been in the game.
I saw, I saw those.You never did any of this, No,
I didn't. But this is thethis is the question, right,
And I'm gonna use the example,right, shouts out to Emy Mills and
Mike Mills. Right, So theyhave seventeenth Street Barbecue right out in Illinois.

(15:37):
She closed one of her locations,yeah, for nineteen years. And
I know she made it through thepandemic and still had to close, and
still had to close after nineteen years. And I know she does all of
her stuff from crass right, andshe's you know, she had like thirty
something employees, you know, doingall of that prep work and and sting.

(15:58):
But like it, it's like wheredoes that lie? Because we do
this hard work and like Barrow opensup next door and he's slinging something simple
that he's getting from the bag.We do that hard work. How much
more is that appreciated? And thenwould she have been open for nineteen years
if she was serving crap out ofa bag? You never know. No,

(16:23):
it is legacy. And she usedto run for people that was getting
into business and that was a greatclass that she has for a restaurant class
giving you timelines and how to prepand how to do things. So I
know they're on top of their game. But they close and shout out to
Amy Mills. I love her,that's my auntie. But honestly, like

(16:45):
that's the questions, like the authenticarticity? How you saying, yeah,
that author thing got rolled in it? Does it all? Does I get
it? Yeah? I'm not sayingcertain people in the podcast are learned.
Listen, I understand where you're comingfrom. Phil. It sucks because you
know what she did it the rightway. She hustled. And you're right,
Kyle, she lasted nineteen years becauseshe had amazing food in amazing quality.

(17:08):
And you know what, it sucksif this happened. Yeah, I'm
not saying I agree with this,but I'm going to say something else.
Let's go ahead and look at TacoBell. Okay, hold on, hold,
on, hold on hold. Onebillion dollar company, billions. It's

(17:30):
not even Mexican food. It don'tmatter. They're crushing it. Billions of
dollars. And you know what,it's out of that business closed. And
I hate to hear that she pouredher whole life and sold to that years
of life, money, relationships areprobably strained all of that. Right,

(17:51):
there's something to be said, i'dsay, and I agree with it.
There's something to be said with sittingback and counting your stacks of money on
your big old boat in the going. I'm okay serving bagged whatever, because
guess what I got My wife,I got my kids, I got three
generations taken care of. I gotall this stuff here and I am living

(18:11):
very nicely. And guess what itmust be somewhat decent out of a bag
because people still coming. Still closed. One location she closed the marrying location,
but she still has a flagship.See what I'm saying, Man,
I mean I will quit the businessbefore that ever happened, Well, welcome
to fill the grill. I'll quitit. I'll be done. There was
one thing. I'm not saying it'sright, but I'm just saying what happened.

(18:34):
There was one thing and it goesalong with what Barrol's saying. There
was one thing that stuck out inmy mind that a former President Trump had
said during the pandemic. He says, yes, everybody's worried about the small
businesses staying alive through this pandemic.But he said he was an ass open
saying it, but it made somuch truth. He said, don't worry

(18:56):
about them, There'll be another businessto replace them. And and isn't that
true? Like how many small businesseswith that passion and you know, small
businesses drive on just giving you thatgood quality, yes stuff, and how
they get pushed out by cutting cornersand getting something north. I'm not saying

(19:18):
it's right, and I'm not sayingthat what you're doing is wrong. And
I love what you're doing and Iwant to fully support you, and I
want to be there to help you. I am gonna say this though,
and you're not gonna like it.You're gonna have a very successful run.
I think I think it's gonna bea great location until somebody goes a half

(19:40):
mile down the road and they're slinging. They're slinging burgers, wings, whatever,
basic food for a thirty year cost. Because let's be real, people,
cocktails, I'll people love good Peoplelove good food until it starts hitting
their wallet and they're like, man, you know what got His stuff is
good? But man, wife andI can't get out of there for for

(20:03):
lunch for less than forty bucks.Man, it's the best lunch they've ever
Yeah, but guess what. Guesswhat I get it. You said you
won't fight this to you, saythe electric company, But man, I'm
sorry, I'm ever money paying myelectric bill, but I had the best
dang ribs ever in my life.They ain't gonna care and keep that power
on. I can't handle it.Okay, I I agree with it.

(20:26):
Please understand that. Yeah, it'sjust it's real. People don't want to
hear it. But I got abunch of stuff from this place, right,
I'm gonna try well, no,not back hope. You should have
got some extra stuff. I wasgetting soups this ministru No no, no,
no, no, because I gotit, I know, because my
dad was like, all right,well calm down, you know, maybe

(20:48):
we can use this at the houseexactly right. That's maybe if it tastes
like, you know, if ittastes like we'll just feed it to rinted
t. I was like, oh, it's five bucks. Okay. So
we did that and then I'm like, okay, it's two o'clock in the
afternoon, and I'm thinking we're outhere, way out in bf E Gilbert,
and We're like, let's go onlike a little barbecue tour. Let's

(21:11):
go check out some barbecue spots.There's a couple of good ones in Gilbert.
Well, yes, I went totwo of them called well not out
there, Nope, that wasn't it, and another and another one out and
the out in another part of town. Anyways, we went to these places.
One you know, I just wantedto check the ambiance. Check what
they're doing with barbecue sauce, iswhat they're doing with this, this,
this, this, and this.Picked up a couple of tricks, a

(21:34):
couple of things that I'm like Yep, I need to do that. Blah
blah blah, but brout the foodnot it was? It was, It
was not good, right yea?So I go to the next We go
to the next spot. Is thefood. But are they in business because
of the food? There was no. My dad and I were the only
people. Okay, I was gonnasay, are they in the food?
I was in business because location MondayMondays? No, that was a Tuesday.

(21:59):
Still Tuesdays are even Mondays? Well, the worst day in the world
to go. That's what I toldmyself on Monday. It's Tuesday. You
know, everybody's saving money, youknow whatever. Okay, fine, nobody's
there. All good. Then Igo this next location and it's popping.
Okay, Texas style. They gotthe pits outside, they got the butcher
paper up written all the cool stuff. You're like, yes, So I

(22:22):
got me some brisket. He slicesthe brisket in front of you. Then
they bring out the chicken. It'slike a small, real, small,
little chicken quarter, not a fullchicken quarter. It was a small one.
Pulls that out, solid gray,wow, sets it on the cudding
board that was left over, andI'm looking at it and I tell him.
I was like, yo, bro, that's that's gray. It's like,

(22:44):
yeah, it's been it's been sittingin the smoker, you know,
you know. And I'm playing stupidlike yeah. He's like, it's it's
been sitting in the smoker. He'slike the wood we use, the pecan
that we put on the the chicken, it turns it into this coolest gray
color. Now he said, coolistwind? Has gray ever been cool?
I'm not eating that gray water?Put it back in this warmer gray wind

(23:10):
is great? Win great ever beencool? Great? Scott? How long
have we been doing this? Weall know gray ain't cool. The brisket
was good, a little tough,but it was good. The sides were
good and all that. So thatjust so it was a Tuesday at two
o'clock place is packed. The otherplace Tuesday at I don't know, one
thirty is two dead. So andyou know, like I said, you

(23:34):
can make you can make it work, and I think you will make it
work. I think location is one. I think reputation and word of mouth
is the most valuable thing you canpossibly have. You know, I felt
like with the Trap House, youhave your select few customers that come because

(23:56):
they love your food and your qualityand it's like no other and they want
to talk to you, and andyeah, they want to talk to you.
But you know, Phil de Gridwasn't always there right by the time
they came in, because twelve o'clock, I was already there four in the
morning, So I prepped everything andthen I left it to my you know,
my team to serve. Right,So the conversation might have been with

(24:18):
you know, the hostess or whatever. But the point I'm making is then
you have others that is just passingby and just want like barbecue, and
you can probably shock probably fifty percentof them to say, wow, that
was the best pull pork sandwich Iever had, or the best brisket sandwich
I ever had. Then you havethe twenty percent that are all just no

(24:45):
not even Texas, just critics,right, just critics keyboard everything. Yeah,
and they just come in just totalk about what you don't have or
what they don't like, or theyjust come around just to get that free
food or to get a discount.So prepare yourself because then because one person
said to me, it says,you know, this is two thousand and

(25:08):
and what twenty one or whatever,and he doesn't give free Wi Fi.
No, I'm not Starbucks, likeyou're supposed to be eating your meal out.
Yeah, but that was a conversationwith that would get about our WiFi.
Free WiFi should be a must,and I was like, I don't
know if yeah, you're not freewhat I don't know if that is a

(25:32):
small restaurant. I'm going to explainthis to you as a person, as
a person there, as a personwho works in a business complay as a
person who works in an office buildingwith this, we won't go places on
have wi Fi. Why don't youhave your own WiFi? Because spot?
Yeah exactly, I got a spot. I couldn't tell your day. It
may not be as good inside ofyour restaurant whatever else. Emails are coming

(25:55):
in, you're working all the time. I'm working your lunch wi fi as
a musk guy. You know whatit's It is absolute Okay, here's and
it isn't. It isn't. Oh, I'm gonna be want to sit there
like Starbucks for three hours. Theyain't gonna do that. There's a whole
lot of people who are eating withthe right hand I use, and they
want to give my WiFi out toregular customers. If I knew you would

(26:15):
one of those customers that would setat the bar and drink and have conversations
on phone and you on your laptop, I would give it to you.
But just the the kid that comesin, does it hurt you to open
up your network? Well? Uh, security security breache, what are you
talking about? Because if it's onthis you guys? Are you guys the

(26:37):
same? G all this work?If it's on a stop it, stop
it? Are you that guy toprotect you? Are you that damn foolish?
My home at home? Yeah,Alexa, I have three different networks
that are in my house that comewith my regular basic internet stry. I've
got the one that does all theTV's, that one that does the smart

(26:59):
elect ones. Guest one. Youhave three Internet services to guarantee your house
those two? If you guarantee one, I guarantee you damn I have one
Internet that's Internet here ya go on. He also he also lives in Lockdown,
so string the work is probably WhiteSky. Can you get Cox?

(27:25):
Ain'ting out there? I asked anyguys to give him starlink, you know,
straight off of my fire systems.Run off start link though, so
I got I got cheap the damninternet. Come on, I don't know
if I could do that. That'san excuse me. You get free barbecue
sauce. The same people probably chargedfor ranch too. Oh if you act

(27:45):
for more than two, if youask for more than two, then go
ahead and give me a damn discountwhen my food ain't right. Why wouldn't
I better be the best you chargedme for ranch? I'm not because you
will get to was it? Imean four rounds? Four rounds contains ranch?
Okay, that's enough for There aren'tcertain places there. There's a wing

(28:07):
place here in town that you orderwings and they charge you for the ranch
for the wings, and I'm like, no no wings stock yeah yeah,
like like or there's another place abruptestspot in town. They got these big
hubcap size pancakes, and they wantedto give me like a little four ounce
of syrup because it's from Vermont andMaple. I was like, give me
some anch to Maamus or something.Come on, now, you better have

(28:33):
Wi Fi. You don't have WiFi. You don't have Wi Fi.
I will make sure, let's sayfree to Wi Fi. I'm not having
free WiFi that's not how that isgonna be an issue. We're gonna find
out, Beryl. I'm gonna listento the customers. All customers are gonna
tell me what they want. Andif there's a nice, lovely old couple
and they need the Wi Fi becausethey got to talk to their grandson at

(28:55):
the table while they're drinking beers,then gets they're a person who's gonna be
trying to do work with their righthand eat with their left hand, and
they need it. Dude, Iwon't those places don't have Wi Fi.
I don't believe in that at all, one hundred percent. There's certain restaurants
that don't have good Internet. I'mlike, I ain't going there because things
that happened with work. I can'tdo it done. You know, I'm

(29:17):
actually done. I'm actually texting yourpartner in crime right now. He's asking
about wireless printers for toast. Yeah. I told him. I was like,
I got to hit you after whatI wish there was a camera there'
you're gonna give me that hold on? You want me to bust out my

(29:37):
new glasses, there's a camera thoseaway wi Fi please runs the TVs WiFi
runs the then have a for guests. I can't do that. You know
how much? Do you know howmuch these fing these uh what do you
call it? Internet providers charged justbecause you're a bus business. Yes,

(30:02):
astronomical? Hey charging for a beer? I want to charge for a beer.
I don't have that set price.I want you to charge for a
beer. I'm gonna know what you'regonna buy that keg for. You're charging
astronomical mark up? You cheap ass, giveaway Wi Fi? Get yourself something.
I don't want to think making thetwenty first century has called making twenty

(30:27):
first century has called but to say, downtown Phoenix Barrel, it don't matter.
You don't want you don't want tobe lumped in there with all the
other frumpy fools and and Florence.You want to be a destination for the
people that are moving there, forthe land developers that are going there to
start developing the new stuff. Whogoing there and going be like, all
right, you know what's the let'snote the laptop of let's do lunch here,

(30:48):
let's have a lunch meeting. Ohwe can't go to birds Moans because
they don't damn Wi Fi flew away, you know, stop it another corner
and don't come another corner. You'dget me round yo, and don't and
don't and don't be doing any fightparties because they charged. They charged no
matter how many people come or notcome. Yeah, yeah it. Don't

(31:14):
get caught. You don't get caught. Nobody's catching Okay, don't post it,
don't. There's a couple of peoplethat had a loophole and they got
a fine party. You better tellpeople. You better even go even deeper
and tell people that they better notpost on anybody. You'll get caught,
bro. And I'm gonna give youthe example. I'll give you an example.
I had a buddy mind knowing abar in Colorado and he did the

(31:36):
same thing. What he was doingwas he was bringing an individual fire sticks
exactly and he was and he wasgetting the thing right. He thought he
was the one that was gonna firstinvent it. Check it out what they
did, check it out what theydid. They since there were so many
different fire sticks that were all comingfrom like one area. Yeah, Amazon
can tell what you were doing.Oh wow. Amazon reached out to UFC

(31:59):
and said, hey, we hadwell bitched out to uf C because by
the way, no because they havethat's the head. They have a whole
departments. All they do is dosecurities of this and they say there's twelve
things that come this and it comesback redish to a business. That's what
they do. Yeah, they gotthat for YouTube TV. Broa TV's up

(32:21):
to six accounts. Brokay and getand wait until wait until you get slapped
of a fine from day to whitein the seven day White in the UFC
world, I say, I'll onlytake you play musical. We're not We're
not. We could not go downthis road. No are you playing music?
Yes, yes, you got it. That's all we're gonna talk.

(32:43):
What's your licensing? Yeah, yougot to sign up for it. Get
that because as will come after you, will come after you, and they
will shut you down with fines.Do not mess with that. So they're
gonna be like, you're playing artistsin a restaurant that is creating profit.
You're doing this. You need tobe doing yeating back. But that's why
music and was going. There isa loophole on that, dude, that

(33:07):
is you're gonna get fined like itis your job. You're just gonna so
you're seriously gonna play music inside yourplace. It better be it better,
It had better be regular, trustrated. You better not be playing a
Spotify or not hear playoff bro AmazonMusic. They're gonna shut you down.
Yo, bro, Now it's it'sit's per square foot if you're under like

(33:28):
fifteen hundred, So don't count likethe patios, brod Square broy. Don't
be cheap. Go get use amusic system. I think it's only like
three hundred dollars a year. I'lltake it. Do it because if not,
the fine is gonna get you.Yeah, and if you do a
party and you promote it like youdo on social media, that's what they
look for. And then and youbetter not. You better not do anything

(33:51):
where you try to play karaoke oryeah karaoke or hire a DJ. All
of that shut you down. Yeah, okay, okay, everybody takes some
steps back for a second. Hirea DJA, How you're going to get
fined to play inside your place?To find that to play inside your place?
No, he's not gonna be setup inside. He's gonna be Like

(34:13):
if you hire a DJ, theDJ needs to be the one to carry
the license or because the music ofthe DJ is playing they're making profits.
So the DJ is playing Morgan Wallen. The DJ you pay the DJ right
that DJ needs to have be playinglicense music that he pays a service to.
Therefore the artists make their cut off. Or you just know you as

(34:36):
a restaurant who is serving food playingartist music. That's why you go into
some restaurants, they'll be playing regularFM terrestrial radio. They're doing that because
they don't have a music license andthey don't want to get shut down.
How much is a damn music license? It all depends on square footage.
It's ain't no joke. I'm notjoking. You got as cat. I

(35:00):
actually I wish they could get mybuddy on the phone right now. Who
used own this bar? He calledme when I'll never forget this. He
calls you Andy, and he goes, who's ass cap exactly? And I
was like what. He goes,I just got a bill from them,
and he goes. It's like sayingI need to do this, and he
goes and he goes, this isserious. He goes, I ignored it.

(35:20):
He goes, they follow up withthe phone calls because these people are
really legless. Yes, And hegoes, I'm trying to negotiate down with
him, and he goes they ain'tbudgeting, and I was like, bro,
do not mess with it. Hehad he had live music in his
place, and he just had someguy from local in town get up and
play. Okay, what's the wrongwith that playing covers? Get the come

(35:42):
on, dude, I'm dead serious. Welcome to the business movie Phoenix,
Arizona. My buddy. My buddy'sbar was in a town called Palace Sade,
Colorado, which was outside of GrandJunction. Made Florence look like a
metropolis. Bro, I'm telling you, like any of that stuff, you've
got to have license. Everything's gotlike they will come after you. Go

(36:07):
go get yourself. Look like music, like a streaming service for your business.
Those are easy to find. Goget it or get around it,
and just play from Trust your radioand that type of stuff. You're not
gonna make now. Your competition isgonna be advertising in there. Play the
f M radio and just go withit. Why you think I have filled
the grill radio at Tripouse, noradio. I'm telling you, dude,

(36:31):
don't mess with that. Guarantee.You asked somebody like Mike Johnson who has
all those restaurants you tell you thesame thing and be like, oh,
yeah, but you know I don'tmusic. How do I get your behind
barbecue radio radio? Yeah? Yo, I'll set you up at radio station.
Then you gotta pay licensing. I'mtelling you, bro like it gets

(36:52):
nasty in a hurry, and thenthey pay a license per song. You
pay like a monthly or an annualfee to it, and then they distributed
out. They take care of allof that. Again, I don't know
all the details on I have tolook it up, but it's you can't
just go be like I don't goto build playlist and play it. Yeah,
I actually did this, all right, So let's change subjects. We

(37:15):
talked about We talked about Super Bowl. We talked about plant based food.
So I'm gonna have a guest onbecause I got one case. I got
one next week. No, notnext week? Okay, okay, hold
on, before we go any further, what does an ASCAP license? To
ASCAP gives you a license to entertainyour customer's guests and employees with the largest

(37:37):
with the world's largest music repertoire.One of the greatest advantage of the ASCAP
license that it gives you the rightto perform millions of works in the ASKAP
repertoire, which means you can justplay whatever. Can I legally play music
in my business? You need apublic performance license a PPL to publicly play
music in public places. So likeany type of business, how much does

(37:58):
an ASCAP license cost? And ASKAPlicense minimums two hundred and seventy seven dollars
for the calendar year and for acalendar year twenty twenty two each calendar year
thereafter, so two hundred and seventyseven bucks. And it cover your free
and it covers you and you're safe. But again, those are the stupid
things that you don't Then they comeback after you'll be like you have been
playing. You've been opened nine tofive for the path boom they smack you

(38:19):
just get the license? Has everything? Is everything just a nickel and die.
Yes, welcome to the real world, Yes, bro, welcome to
life out of wid hell. Yesbro yo. I used to be like
dang Son. I made all ofhis money. It was like everybody's hand
was out by the time it wasleft with me, and my pockets had
rabbit is why do you think youknow what you should do? No,

(38:43):
you know you seriously, should doI look into it. I another body
my know's a bar and did thesame thing. He went and got one
of those touch tunes systems and hemade money off the touchdowns on the side.
Plus he had to pay touches me. But again they covered it off.
He was like, boom, it'sdone. I generate some revenue off
there. When it ain't working,I can go over and just have it

(39:05):
play whatever, and it's done.It generated a little revenue for them.
People liked it. It was acool thing. They can set the vibe
where the night was going because Ineed to worry about a playlist. Yeah,
and if they don't put money init, it plays. It plays
automatically, and again they cover thelicense and you're safe. Yeah, touch
to them, all right? Feelthat thing. I used to drop twenty
in that second. I like thepart where you could spend the extra dollar

(39:32):
play get everybody like Christmas music inthe middle of the summer at the bar
all the time, people like,who the hell is? I would unplugged
it would unplugged it all right,yo, yo, all right? So
what's going on with Memphis and May? No, So Memphis in May obviously

(39:52):
legendary competition. They've had some issueswith the City of Memphis that have been
well documented. Some of those issuesand involved how the land was left afterwards.
There's been some news reports and somenews stations have fould have done stories
about potential racial profiling. Again unconfirmedreports, but there's been news stories that

(40:15):
have been done about it. There'sYouTube videos, there's a lot of different
stories. So not to speak onthat too much, but I didn't hear
that part of it, right,So, like I always had a bad
feeling. I was like, youknow, you know Memphis of May Man
they really getting you know, ithanded to them by another big company just
coming in and you know, takingover what they used to have. But

(40:37):
it's a lot of little backstories ifyou kind of google and kind of do
your research of incidences that happened atthe last Memphis of May that stands out
that got you know, news timeon there that this seems fair. I
didn't have no bad experience with them. I we didn't have I thought it

(40:58):
was the greatest time in the world. But but just just just where you
place it in your and they seemvery organized. They sit wait where you
sit in your chairs, like soat competitions. Right, we go and
we place our chairs in our tentand then you know, if the sun
is not out you know that badwe might sit in front or whatever.

(41:19):
Well, I guess they asked somepeople to uh move their chairs in there,
certain people. But that's a report. That that's a report. It's
not confer because I always say,anytime things are reported, there's the reporter
side, there's the person who's beingreported, and there's the truth. There's
three sides. So we don't wantto bash. We don't want to bash

(41:42):
anybody. We do know that thereis a third competition coming on or third
the second competition coming on Smoke Slamthat has been announced Slam Smoke, and
that competition, that new competition comingto town Smoke Slam is offering some huge
Yes you're going huge, pa,I don't think so, you gummy.

(42:02):
No, here's here's my thought withit. You know, everybody's saying,
I am I gonna get my stuffdown there if I oh my gosh,
everybody's saying. Everybody's talking about howthe only one competition can survive and trying
to run each other out, andeverybody's trying to bash on there. My
suggestion with this, and I saidthis. Another podcast that was on this
past week is I would like tosee Memphis during the month of May become

(42:27):
a barbecue destination worldwide. It isboth these competitions work together and be like,
oh my god, both of themat the same time. Okay,
maybe maybe after this year, onedoes one weekend, one does the next
weekend. Will they work together andabsolutely crush it? No, it would
be so great to see as asa competitor. I would like to see

(42:51):
the best organized organization stand the unorganizedone. Bro. The time I did
it with you, when we doit organized, they seemed like they had
their crap together. Everything was good. Yeah. I tried to sneak in
my seafood entry and that winter stormtornado came in. The lady yelled said,

(43:12):
turn around, you ain't doing that. They had their they had an
emergency. Everybody ran to the statelike there was dad, and you hope
that they do. You know.It's like, yeah, and again,
I know there's a lot of peoplewho have some very strong views about it.
I personally don't know enough, andI don't know if many of us

(43:32):
know enough about It's all the innerworkings to know is Arley bat Bragg part
of the news. He's the promoter. It looks like he's the promoter of
the event. Wow, Arley Bragg. Just so you know, Barrol used
to do a lot of the bigmoney contests out here on the West coast.

(43:52):
Okay, yeah, yeah, festivalevery year and that's the only one
you can remember. That's the onein del Mar What about about mesquite like
that came? Oh you never didthe Oh that that's when Smitty was being
the weather reporter and somebody went homewith a lost dog, like there was
a straight dog young out with usthe whole weekend. Yo. That was

(44:14):
also the time when Tom had apartner from uh, what's his team's name?
Yeah, when when it was Pauland Tom and Sonny got Paul drunk
and he could get up in theboarder Tod was Tom was fits. That's
what you get hanging out with theblue I guess, I guess we're to

(44:35):
wait and see how these two competitionsall work out, because I know there's
no other podcast where they went downthey went down holes and everybody's got theories
and everybody's angry and fired up.It's like, let's let's let it play
out. Let's see how it's workingout. I would do if if Phil
and I were doing Memphis and thisskick, you know what we do do
both? You go do Memphis.I can do the other one. You
see what I'm saying, Like happenedwith the most competitions can go inside and

(44:59):
work. Yeah. Yeah, therooms that are picking, like I get
it, that's fine. But yougot sixteen people with you split it up?
Yeah, man, you got yougot one bringing big money. Guess
what the other one's gonna have toraise their money. They want to survive,
and everyone's gonna make more money inMemphis. That will never happen.
So let me ask you guys aquestion. Let me ask you guys a
question on that, right, knowingabout the drama with Memphis and may Smoke

(45:23):
Slam now coming out you know,new right, and then we got that
new rib Association and then Casey Bis kind of falling by the waystside right.
I feel like Barbecue came out verystrong at a certain point, right,
and then it just drives. Isbarbecue here forever? Is there?

(45:47):
Because they right now contests will butnot even just contest. But I'm just
saying barbecue as a cuisine, becausebarbecue is a cuisine and restaurants is gonna
be for exactly, but because becauseyou got traditional, right, it started
out, let's just go off withthe growth, right. It started out
traditional and it all had to belandscaped from a certain area. So we

(46:09):
took that and beat that up,right, So now you don't really have
to ask, like, you know, where's your barbecue from because it could
be from anywhere and you don't haveto be following a traditional recipe. But
now there's all these infusions with barbecue. So it's like almost like the evolution
of hip hop. Hip hop wasover a big base breakbeat, and then

(46:31):
now we got all of this mumblewrap. Do we still call it hip
hop? Do we still call barbecuebarbecue? Once it starts in? Here's
the I think about it. Ithink I think there was a time a
few years back where barbecue was thenew it thing. Yeah, I think
from a consumer point of view anddoing it on their own. I think

(46:54):
the pandemic was very helpful for it. Very people were at home, couldn't
go to restaurants, They got bored, they wanted to do stuff. So
I think that was a huge boomfor it. That side of it,
I think is kind of started toplateau a little bit, go down and
plateau. But I do think italso introduced a whole lot of new people
to the game that are kind ofkeeping it up now. The restaurant side

(47:16):
of it, in the cuisine,I think, I would say correctly wrong.
Late nineties, early two thousands,everything was barbecue. There was a
barbecue restaurant of some form on everysingle corner. Ribs, chicken, chicken,
all these different places, right,You had them all boom boom,
boom, and then they kind offaded. And then I think the wing

(47:37):
craze took over. Were wings wereeverywhere, yes, and then the whole
wood fired pizza craze took off withthe artist in pizza crazy. I think
it's all a big cycle. Ithink it all kind of comes around and
it comes back around, you knowwhat I mean. You had your whole
gourmet burgers where people were going outand spending you thirty dollars with the burgers
that had the wagons. And what'sthat crazy place out in Scottsdale, the

(48:00):
Burger Place, which one there's aBurger one Paradise something well you got a
couple of you got rehab, rehab. It's incredible, it's incredible. But
again, you got all these differentplaces, right. I think it's very
cycle. I think the good placeto survive. I think it kind of
goes in waves, it kind ofgoes as it comes. I do think
that sometimes the cycle is a goodthing because it weeds out some of the

(48:22):
places that shouldn't have serving from thebags. Yeah, but is it choking
out the authentic restaurant? And insome cases it is unfortunately, And I'm
not going to make teams of companies, but there are companies out there that
are in the barbecue world that areowned by massive conglomerates that they can buy

(48:43):
it cheaper, keep their price islower. Yeah. Yeah, that locking
their prices because like the you know, the ups and downs the food,
the meat price. The meat priceis crazy and you can't keep a structure,
you can't keep an overcome, Youcan't keep raising your prices to your
cus they cannot keep absorbing. Yes, the increase in prices. I'll give
you a great example, a greatthis is let's crack. The other day

(49:07):
Chipotle. Chipotle's prices went a littlebit like sixty cents. Yes. Do
you know how many people in thisstudio or this radio station talking about that?
Dude, have you been at Chipotle? My old meally mused to be
thirteen to twenty five. Now it'sfourteen to ten, and they're pissed.
Yeah, I'm sure it's one ofnineties. I'm sure people are pissed.
I'm sure. Like I remember whenhe used to be eleven seventy five,
They're like, it's going up adollar forty yea, and they're going they're

(49:30):
breaking it down, and I'm like, yeah, that's thirty cents, forty
cents, sixty cents. People noticethat. Yeah, And you're right,
Phil, you can't keep raising yourprices. So you're gonna have to decide
as a restaurant owner. Are youwilling to sacrifice your profits, your well
being, your family's well being,your sustainability for reputation and consistent senior prices?

(49:58):
Yes? Or what I used todo is cross use, right,
So like with the trimmings of thebrisket and stopped and overcome. That's what
I make money off of. Thingsthat you might whether thrown away, like
Smitty with his rib tips. Becauseyou see, though, what they came
out and said today or earlier thisweek, they were talking about food trends

(50:21):
and food costs, pork is gonnabe It's gonna be gonna go way up
this year. I don't think it'sgonna go up. I think it's gonna
in Arizona. I think it's gonnago down. It's gonna go up.
You know, the pork rule inCalifornia correct changed. All those suppliers are
pulling out of California. Guess wherethey're gonna go. It's gonna take time.
See guess when you drive forty fiveminutes drop to drop the crap off

(50:42):
at my place. But then they'regonna have to They're gonna have to move
operations. They're gonna have to dothat type of stuff that costs money,
that affects the bottom line. It'snot like they can be like, oh,
I already got this farm over hereset up. Let's go over and
do it that base. I gottamove operations and vegetables. I gotta move.
I gotta all this stuff. Imean, the trends say pork is
gonna go up, which you don'tlike to hear, but you, as

(51:04):
a restaurant own her how much you'regonna pay for a pork button? Like
a dollar fifty dollars? Yeah,for a time? How big of a
pork butt? Oh? What arethey? Probably twelve? Okay, so
it's gonna cost you. What areyou gonna do? And the thing goes
up to five seventy At one pointit went out, we're going to adapt

(51:25):
and overcome, bro. But yousee what I'm saying though, That's where
I look at what these restaurants andI'm not trying to bag on you,
but that's what sucks, and Ihate and I hate that. I wish
and if I had mine in theperfect world, it would be small business
got one price and big business gota different price. But it don't happen.
It don't happen. That would neverhappen, and that's what I hate.

(51:46):
Well, and your price gets adjustedon the amount that you buy,
Yes, but you have to lockit in and pay up front. Like
so, I know I was atthe time when things was just banging,
I was like, Okay, alertmean when you see the market change and
the rate is going to go upon brisket, right because I knew I

(52:07):
was just pushing brisket and ribs outright, and I'll be like, I'll
lock in that last skid you havethat it's solely for me. I don't
need it because I don't have awhole lot of space, But lock it
in and send me my brisket.But I had to pay up front for
that skid, you know what Imean. But then I locked in that
price. You know what I mean. They're not going to lock in a

(52:28):
price if they have to absorb anew price. You see what I'm saying.
You gotta lock it in ahead oftime, Brodie got Here's another thing
I wanted a little bring up foryou. You know how this rib Cookoff
Association started, yes, right,and it's created a big bus, yes,
like a big big bus. Ithought people were signing up. They
got over like five hundred people signedup for memberships and there wasn't even one

(52:52):
contest yet. Wow, but onehappened I think a couple yeah yeah,
yeah yeah yeah yeah. So notto throw any shade, but we are
don't drop the tongs, right yeahyeap. So the SCA State Cookoff Association
came out with a new guideline ruleor event now that is RIBS. Wow

(53:15):
smart, So you can the promotercan now say okay, we're gonna have
a steak event and a ribbon fromone thousand dollars down to you know whatever
the bottom is first through nine.Then they said, now you can do
a rib event as well, paysone thousand dollars and goes down. Plus
you can add your antler. Yeah. Wow, isn't that a little like

(53:36):
you know that is that's adapting andovercoming that you just said your competition,
I don't SCA s c A lookedand goes, damn, I don't I'm
taking our teams. No, no, no, we're not taking of teams.
I don't think. But wait,if I got a state comp on
May fifteenth and I got a ribcomp on May fifteenth, I'm like,
man, don't do the rib comp? Yeah? Yeah, why wouldn't you

(53:58):
take it? You know what Imean, say you're take it's a little
technical, but you know what Imean where you're like, but is it
better? You can be like,hey, that May fifteenth weekend, I
don't have to choose one of theother ones and the steak ones in Vegas,
and I still say, you knowwhat, I'll go do and I
can go to there and do bothI think they just saw what they had
going on. The rip people forcausing to change. Man, that's something
just said. When you're when you'recausing, when you're causing establishments, get

(54:25):
a little bit of an events beforewe drop that. Hey, that's adapt
overcoming again. We got a countdown. Cowtown has a rip. Yes it
does open countdown, Yes it does. A world championship. All right,
that's hold on one more thing,bro, Why don't we open up?
Why don't we do a burger association? A burger bro, When are you

(54:51):
gonna have time to do this?Exactly? Well? I believe it.
YouTube oversee try to be difficult here. We struggle to be able to and
I can't want to know this podcastonce a week. But I'm telling you,
I'm just just being shooting, shootingstraight between the eyeballs. That one
sports this uh once, this restaurantis popping. Yeah that back that back

(55:14):
parking lot. I thought I gotthat big old parking lot. We're gonna
do some events out the a hole, gonna have event insurance. Yeah,
you gotta get it. You gottaget all that. I have all that.
But you're always throwing you know whatI'm saying he's throwing shade always get
throwing. Does the person stay inScottsdale as lets me let me run the

(55:36):
town of floor This person who's doneevents all over the place. And I've
been to so many events of peoplelike yourself. Yeah, who go in
and be like I'm gonna do thisand I'm gonna have these plans And you're
like, yeah, did you everask somebody's ever done with these? Because
let me tell you what, Ijust shot twelve holes in your dang proposal
and your event is going to bomband you're gonna lose fifty thousand dollars and
now you're gonna be mad at mebecause no one came in or wonder why

(55:59):
barrel? Why is this that theinspectors always come out in the middle of
the event, like during this setup, Hey what you guys doing over here?
Hey do you have a proper blahblah blah, Hey you don't pull
it out? They've read I haveseen I have seen so many events.
No, I've seen events. Checkthis out. This was we did.
This was a classic. We diduh the Aps Electric Light Parade, which

(56:22):
is a huge light up nighttime paradethrough the Phoenix. Right, everybody wraps
their vehicles and Christmas lights and goesgoes down it. Our lights were all
powered off of the vehicle, rightyeah. Yeah. We didn't have any
generators, we didn't have any externalbatteries. We were just run off inverters.
Yeah whatever, Right, we're gettingready to roll like it's like they're

(56:45):
staging us. It's go time.City Phoenix Fire Marshal walks up and goes,
all right, do a safety check. You guys got a fire extinguishers
And we're like that's a good one, and we're like for net uh yeah,
you guys are out of the parade, get a fire get a fire
extinguisher. Well, man, letme tell you what. We sent somebody

(57:06):
scramble into wherever. And we weren'tthe only one. Like every other person
in the parade was doing the things. And I'm like, man, that
dude just showed up and it waslike and you're like later, we're all
run and he's like, standard operatingprocedures. There must be a fire extinguisher
in every vehicle, no matter whatit is. Bone you got a hat
and it's like, oh no,we had another thing. We had the

(57:27):
same thing happened and we had afire man on the team when he's in
Memphis at bay we had to say, well, yeah, said We's like,
we don't have a fire stiingla ship, but we got a fire man.
I didn't another event. I didanother event. I'll never forget this
one. We're we It wasn't us. We were a part of the event.
Like we were like you should say, they help kids, promoter or

(57:50):
whatever come out and do it.And we're sitting there in the promoter or
the fire marshals safety whatever. Theperson comes up and goes, yeah,
this ven is gonna work, andwe're like, why not. They didn't
have the right extension cords. Theyweren't like the heaviest duties extension cords.

(58:10):
And I'm like, oh my Goshettension cords. But again that's the stuff
they look for, you know,and you're like scramble. I remember,
like this promoter like running trying tofind the big, heavy gauge extension cords
to operate something. I'm like,oh, God, dang man, yo,
one thing before we go. Uhuh, let's go lions bro Huh.

(58:32):
I'm cheerful. Huh, I'm cheerful. The script is written but but
but but here's the deal. Here'sa deal that I don't think Vegas thought
about or anybody else. If ifDetroit makes it to Vegas, you know
how many mink codes, crocs Imean no, yeah, the crocodiles shoes,

(58:57):
and they're gonna need a lot ofhim. See, I'm just gonna
say they're gonna probably. Man,I gotta tell you it's been it's been
a great run. I don't seehis beating the Niners. I do.
If Demo Samuel is on the field, they're gonna two interceptions that they dropped.

(59:17):
You don't care the name of thegame. Demos in the game.
We're gonna have her hands full.Devo's not playing. It's not playing the
city. And let me tell yousomething. You got Kansas City with Taylor
Swift. And look at Taylor Swift'sfans, right, just hurt herself?
Okay's they won her and that teamin the super Bowl. Right, Well,
you've got all these viewers, nowhold on, they better get nine

(59:40):
body man. Then you got Detroit, Marshall mathers Eminem Slim Shady. You
said written how many ready how manyfans of slim Stadio did you see him
at the game? And they puton his song and the whole stadium started
saying what I'm saying to be theKansas City Chiefs and the Detroit Line.

(01:00:01):
I hope, man, you bettersell everything and go. I hope.
But I'm gonna tell you, Berylcould be like, no more podcasts.
I'm gonna tell you. I don'tknow whether or not. Look if we
can look, I'm just happy tobe We're playing with house money. At
this point, they were playing withstraight up house money. I do want
to say this. I thought thiswas really interesting. Who's been to more

(01:00:22):
NFC Championship games? All start here? Every times I got that beam sent
to me, get the hell inthe last twenty five years, I hate
him Eryl, Okay, I justwant to say that. Moving that out
there. Also, Hey, Igot to show some love here to the
pitt Life Barbecue podcast. Johnny hadme on a very good I had me
on on Monday. It was coolgoing on with him, so thank you.

(01:00:45):
Johnny had first ever met him.Man, he was rocking at Northeastern
Accent. It was awesome. Hewas good. Yeah, the Pit Life
BBQ podcast. Check him out.Cool peeps with that. Some thing I
gotta say, I want to wrapthis up, but I want to say
I love the barbecue community. Yes, everybody is so dang nice. Yes,
And it's like everybody coming in likethere's other genres or formats of podcasts

(01:01:12):
where people are competing. Man,it's like, you know, like you
ain't helping him, you ain't doingthis. Your elbows up. The Barbecue
Podcast Live, everybody is so dangwelcoming and nice, and hey, come
on and plug my podcast, youplug your podcast. Let's all work together,
let's all do this. And I'mlike, man, that is so
dang yes. You you know myquote for that it is barbecue sauce is

(01:01:37):
thicker than water. It's true.And I'm that phil the girls philosophical.
Thank you so much