January 3, 2024 • 54 mins
Happy New Year!! The Boys Are Back, With Lot Of Stories From Our Winter Break!! We Find Out What Each One Of Us Cooked For The Holidays. Phil And Kyle, Both Cooked A Seafood Boil, But Both Did It Completely Different. Barrel Took On A Catering Gig, And Go Stuck With Additional Items To Make, And Had No Idea How To Make It. We Breakdown The New Rib Competition Coming in 2024, And We Talk About The Drama Surrounding Memphis In May, And The New Competition Coming To Memphis. Kyle Gives Us An Update On His Restaurant, Will It Really Open In 2024?!!
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Episode Transcript
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(00:01):
All right, here we go.Welcome to the New Year, twenty twenty
four, New year, New you. It is the Don't Drop the Tongues
podcast. You yeah, it's anew well you guys. You know one
thing that is still the same asyou guys talking over each other. So
we just go on this thing.I know, I know. Welcome to
twenty twenty four. Welcome to Don'tDrop the Tongues. I'm proa boy that
(00:25):
to my right is Phil the grill. Phil Johnson is here, Philip and
Kyle from your behind. Barbecue,Birds and Bones, this restaurant that may
sometimes open in this New Year.I think the bones and the birds flew
away. I do believe the bones, baby, I do believe bones.
So there's all sorts of different thingsthat we'll get into today. But first
(00:49):
off, I hope everybody had agreat Christmas holiday because we were lost the
week before Christmas as well as NewYear's. So real quick, how's everybody's
Christmas? Saying New Year's? Phil, Oh, it was great. I
veged out. I veged out.I put a logitaris out like like veggies,
no, like sat on the couchand just came up with plans and
processes oh, organization, it's allabout It's all about me. It's the
(01:18):
third day of January. We'll seeprobably three days in, so I don't
think by March thirty mark. Justnow, all right? So you just
veged out, Phil, Yeah,I veged out, took care a little
bit of household products and it andit helped because it was a lot of
rain, right, So that justdid rain something off the whole time.
Yeah, it was off off off. Did you what did you cook?
(01:42):
I made? I made? Allright, Let's go back to Christmas?
What do I make for Christmas?Believe the cookies ore for Santa? Huh?
Did you leave cookies? Sanna don'tcome? You remember? I met
Santa at Barrel's Christmas party and Iasked him why he doesn't come down fire
escapes and he said that they don'tdo fire escapes. That's why they get
(02:05):
eddy presents. But but what whatdid I cook for Christmas? I can't
remember. I don't know. Itwasn't at your house that so I'm asking
you the question, was it?No? I don't know. I was.
Let's go to New Year's New Years? All right, So New Year?
Hold on? How was your Christmas? It was great? It was
great. It was Gramily in town. No, it came for Thanksgiving,
so it was just me and son. It was kind of quiet. It's
kind of quiet. It was nicequiet. You know. Well, you
(02:28):
kinder for her birthday? No,I'm still chasing, all right. So
so this is what this is whathappened. This is what happened. It
was rainy on her birthday? Right? And what when is her birthday?
It was December twentieth, right,and it was rainy. I had two
I had two reservations lined up forher, right, Yeah, so we
(02:51):
were out there restaurants. No,then, what matter the rains. A
black lady don't like rain. Blackladies don't like rain. Day can't get
wet. You never heard of anumbrella? You hear that, Sonny?
They talking, They talking crap,they talk. That's that's Kyle miner COTTI
talking crap, Sonny. So Imade I made a reservation at what's that
(03:13):
pyro spot yeat? And then Imade a reservation over at I forgot.
It was a tequila tasting on CenterStreet in Roosevelt. Seventy five minutes.
I was ready for that seventy fiveminute to kill a taste, you know,
much to killer I could drink,I would kill myself in seventy five
(03:35):
minutes. Sound good, Bay,that's a chance. But because of the
rain, I'm still chasing this dinner. So We've actually been out to other
dinners, right. I was like, oh, she was like, yeah,
that's not my birthday, but dinner. No, that's not it.
That's not it. That's not it, Sonny. But I'm still chasing this
birthday dinner. I'll probably be chasingit for the next few months. I'm
(03:58):
gonna be like, all right,you're gonna have to pull this is gonna
be your birthday dinner. But yeah, So I did that, and then
New Year's I did a seafood boil. I have the Tribeca sauce down,
did you How did you do yourboil? I actually used turkey bags,
so I put it. You know, I got that off of the Asian
markets, right. They do theseafood boils. They put the potatoes,
(04:20):
the corn, the hot link inthere, and then they put crab and
they sell you the bag we hadwith the sea and then they make like
a butter garlic sauce and they putit in toy restaurants. We'll do it
too. Yeah, like anger crabshack. Man, I got this trivecta sauce.
Who it is money? Everybody toldme to bottle it, have you?
(04:40):
Okay, so you cooked it inthe bakers already cooked. No,
I cooked it in the bag.But you have to do it in stages,
right, So I put I tookmy I took my links. I
grilled them. I took my corn. I kind of grilled them halfway,
right. I got my potatoes kindof boiled, and then I put them
in the bag like halfway. AndI put the crab like in there first
for the first fifteen minutes. ThenI added my shrimp, my quicker things
(05:05):
like shrimp and lobster. I addedthat after like another fifteen minutes. Man,
those joints. Everything came out perfectlyout that bag. Everything was perfectly
cooked. Like did you have topay like ten bags? Like how many
bags? Like I'm me, I'mgood for like two bags, two bags,
that's one package. One package hastwo bags, Okay, So no,
(05:27):
I made four bags. And thenthe next day I did some Jamaican
because we was doing black eyed peas. We went to Smitty's house and we
did that whole hog and I tookCharlene's right hoof and I put it in
my black eyed Peace and I madeox tails and cabbage. Charlene was good
all the way down to the lastweek and real quick, you guys doing
(05:48):
that. So let's go, Kyle, what do you do for Christmas?
Well, so we had a crabboil. I had a bunch of family
in town. Yeah, but wedid that same kind of boil. But
you cooked in a home depot boughtmy brother. It's called a swamp bucket.
Swear to dude, it's it's Idon't know, you cook in a
plastic bucket. Brow it's fire.I've seen this. I don't know who
(06:13):
create I don't know. I wishI could have created something like this.
It's literally a home depot bucket.It's got a heating coil at the bottom.
You fill that sucker up with water. Right, you put your cage
in seasoning, you put all yourstuff in there. You plug it in.
Yeah, put the lid on andyou let it go. The plastic
bucket. Yeah, you plug theplastic bucket in. Yes, and it
has a heating coil in a plasticbucket. Yes, there's no water involved.
(06:34):
No, there's water water. Youfill it up to the mark.
There's a mark on the bucket.You fill the water and the heating,
put the put all your stuff inthere, plug it in, let the
water boil with the seasoning and andall that. Then you start dumping in
your stuff, dumping in, dumpingin, dumping in. It's boil and
boil and boiling. Then you dumpit out. Yeah, dump the juice
out. It's got a little lidon it with holes. Dump the juice
(06:56):
out. Then you just pour thatout. Oh bro, the swamp bucket
because I had at your family intown and I got them one for Christmas
because they love doing you know,they go camping and they do you know,
they like to do different stuff.So let's see, Christmas Eve,
we cooked a file at right,cooked it, grilled it up, sliced
it real thin, put it onsome croissant rolls with some homemade Baronet sauce.
(07:19):
Did you wrap it in bacon?No? No? And then I
was gonna smoke a prime rib foryou know, for Christmas, because everybody's
in town. And my side ofthe family was like, no, you're
not smoking anything. You're done.Oh wow. They were done with the
slow so they said, we're goingto do traditional. You already burned them
out one. So Pops and mybrother did a whole big old prime rib
(07:42):
in the oven. We did that. So my family's in town. They
want to go check out my sister'sspot. My brother's building a house.
We're gonna go check out his spot. We go do the whole thing.
So we're coming back and I gotmy shades on that. Everybody talks crap
about the little metaglasses, right.These guys are like, oh man,
that's so cool. I was like, yeah, because I could do my
cook and I'm showing them all this. So we're driving home and I my
(08:07):
brother's like, Kyle, do yousee that? And I look and it's
a green lifted golf cart and I'mlooking. I'm like, no way.
So I hit the button on myglasses to right. It's in record mode.
Now we go rolling up, rolldown the window. He's like,
yo, what's up, sugar.He turned over, gave me the piece,
said Merry Christmas, and we kindof just roll. It was that
(08:31):
two finger he said, Merry Christmas. Bro Sugar, shan O'Malley right the
USC five finally, so it waslike this stocking, no stocking. But
it was like a cool like likea roll by and he's like, yeah,
what's up man, Merry Christmas.You think you could go to his
house and ask that we're not thatclose yet, But there was like a
(08:52):
there was like a moment there wherewe kind of just look at each other
like, yo, we would definitelybe pause, we would definitely be homies,
like we look, I look nowhere on his watch last he was
getting he was getting a visual ofyou, gets tell a security about you.
But I kind of it with hisrecording glasses. We didn't like stop
(09:13):
and make it all awkward like hey, you know, it was kind of
just a roll and I rolled mywindow the hey what's up, sugar?
We just kind of into the slowlittle role. My cousin's flipping out because
he's a massive UFC fund you liftthere next to ship the shoan Sugarsh.
Oh my god, he's freaking out, like I know we should get out
to take pictures. I'm like,no, let's just keep crew, keep
cruise. You already took pictures.Yeah, he didn't know. No're like,
(09:35):
damn, nobody's gonna believe me thatwe met Sugar on Christmas. B
I was like, dude, Igot my glasses on and everybody flipped out,
like, oh my god, SoI got this. I got this
quick, little you know it's nice. I haven't posted it or anything because
you have always I look at You'llbe always. But let me ask you
a question. Did you get didyou get did you get his permission of
(09:58):
video tape? No? I don'tcare what's he go. He's a lanky
little guy. But if he gotme on the ground, king dude,
he would he would kill you.But I think I could get one yo,
did me? That's a question forthe video. I ever got kicked
in the face my horse? No, I got got kicked in the chest
my horse one time. That's truestory. Oh my gosh. Okay,
(10:20):
So so Christmas gets over right,blah blah blah. So I had this.
This was This is a question thatI have to come to you.
Guys. Didn't go over it,I know, but just hold just let
me just finish my Christmas thing realquick. I told you I'm going on
a ramp today. So I hada post go viral on Facebook. It
(10:41):
had and I'll show you the videolater. It had one point five million
views. Right, ten thousand likes, four hundred and sixty seven comments.
Now, I would say a littlebit more than half of the comments were
like, oh my god, looksso good. And basically this video is
me with a whole poor but andI'm just shredding it. I'm just shredding
(11:03):
the pork butt on teeth on thecamera. That's it. It's a it's
a ten second or less video.Right, Oh, that looks so good.
Give me a bunch, give methis. I just want to read
you some of the top worst commentsthat I have. Someone says ew,
next person says, it's overcooked ifyou can pull the bone out. Okay,
(11:24):
So this is what I want totalk. I mean, we must
not. I mean, okay,it's overcooked if you can pull the bone
out of a pork butt, gotit? No, it's yeah, Okay,
you can cook that in a crockpot and get the same smoke.
Ring. I'm not impressed. Youcould cook it in a crackpot and get
the same smoke that's what he says. Well, I mean you could cook
it. Yeah, he's right.You know. The thing is, it's
(11:46):
like you have to, like Irespond to every comment. What you do
you know? He was getting read, I was getting wrapped up. Then
another guy says, you need tocook it longer. It shouldn't be pink.
If it's pork, you'll be shittingthrough an eye of a needle.
Ah Shi perfect looks like something fromthe Walking Den. Learn to Cook.
(12:07):
You look like you eat bland assmeat loaf for dinner? You do?
I do? But watching this makesme want to vomit. And the best
one a condom, would have preventedthis post. Wow, that's actually kind
of damn. They got pops,they got pop bop check this out.
(12:31):
But the thing is, here's thething. This blows my It really just
blows my mind just reading these commentsthat people like don't understand, like how
do you think you get a pulledpork sandwich? But do you realize that
these people very much so like it. Their only job is they're living in
their mom's basements and they're just talkingsmack. No, because I looked at
some of these dudes' profiles and like, these are very old people. They're
(12:54):
just bitter. No, But it'sjust like they don't know what a smoke
ring was. They didn't know likepulled pork, Like, oh, it's
it's not done. If you canpull a bone out? What what is
that? Fools on that? Maybemaybe because of oh, now I remember
what I cooked for Christmas, becauseyou said that I cooked a Puerto Rican
roast pork right so that you wouldn'tpull a bone out. It's more of
(13:18):
the shoulder part. But I dida roast pork and I made pastellis.
Pastellis is a Puerto Rican to Molly, but instead of the corn masa,
it was yuka and green bananas,and then inside I put some pu pork.
(13:39):
Actually it was some sean lene.No, they better not be no
pink in there. You'd be sproit might be might be a little pink.
Good that was mine. That wasmine. Bunch of family in town.
That was it. That was good. So check this out. Hold
on one more bro, I'm joiningeverybody in the War of twenty twenty four
(14:01):
of going on a diet. It'sa very popular diet. Wait, hold
on, what is it you?I'm not going to say hold on,
yeah, you going on. I'mthree days in right now. So it's
a very popular one that plays onyour radio station. So the the on
this diet I can't have. Ican't have banks. It's got that sugar,
sugar, that s something in it. Yeah, So I can't have
(14:24):
that. What can't you have?Bro? I didn't know. So I'm
like freaking out and I go toI'm at work at three am, and
I am freaking dying yesterday, likeI am dead to the world. The
most miserable f and day I've everhad in my life. Right, So
I looked at the little Facebook chator Facebook group thing and they're like yeah,
And I typed an energy drink andthey're like, yeah, go get
(14:46):
this ZeVA zevas Zeba. They sellit sprouts. I can tell you the
last time I've been to a sprout. Yeah, yeah, walked in there.
Bro. God, that's why youand I just need to go hang
out and sprouts and just act likewe know what the hell we're doing.
Yeah, you not the energy drinks, Bro, I was back to freaking
(15:07):
Kyle's back, you think, so, Yeah, I don't like that.
Ain't like I liked it. Youliked all bro, that natural craw I
had that. I I can't doanything else. I had to have something
in my life to wake me upbecause at three a y Miami's zombie we
can't say coke. Can't we saycoke? You can't say Coca CoA?
Yeah, you can. Have tocome on. Anyways, that's my life.
(15:33):
What about you, Beryl, Let'stalk about your christ talk about moms
and dad. Man. I lovedmeeting your mom's and dad at the Christmas
parting. Yeah, me and yourmoms was talking trading recipes. Actually,
I think I'm invited to the house. You probably are. You probably are.
You Can you imagine Beryl flipping outif you don't go there pumping moms
(15:54):
in the kitchen. I'm gonna stormit in like a teenager. Bob,
where's to me? Ceasy? Phil? Oh, what's up? Bell?
Let's going moms of cooking pizza?But like, what is happening right now?
So my Christmas? So I wasoff the same time Phil was.
(16:15):
I was off for two weeks.Yes, and I did. I did
the same thing. Filled it liketwenty twenty three and ob anybody else it
It was like you were like ina spin cycle, a god dang washing
machine. Like you never could getcentered, You're just getting You're just thrown
around all year long. I waslike, finally at the end of the
year, got there and I likethe week between Christmas before Christmas, I
(16:37):
didn't do a thing. Yeah,Like I legitimately slept, woke up.
I was like, oh I goback to sleep again. I didn't do
a thing. You got weird hourstoo. Yeah. I didn't do a
thing that entire week. It wasgreat. Christmas. We I went to
like a kind of like an openhouse kind of thing for a bunch of
people, like you know, smallfamilies out here, people moved here,
(16:59):
whatever. Did that. It wasfun house in your neighborhood. No,
but my poor parents live. Theyhave like a big, huge It's like
almost like a neighborhood block party becauseit's bunch people like, you know,
like some people will have family here, people will get whatever. So it
was cool. It did that ChristmasDay, Christmas Night. Didn't really do
much of anything. Went to abuddy of mine's house Christmas evening and just
(17:22):
hung out there. Nothing crazy.Uh, didn't cook it all that whole
time. Like I said, Ididn't do a dang thing. Besides,
I did make chili. One day. I left over try tip and I
was like, I got to putthis in some chili. So I went
after and made some chili. Itwas it was dang good beans. Beans
no beans, no beans, beansbecause a beanos no because beans. Okay,
(17:47):
So one day I would like toadd about chili. Everybody has the
wrong impression about chili because is therereally a chili bean? Well they we
they call chili beans. It's akidney bean. Yeah, it's the real
name for a chili bean is kidneybean. And really the real name for
chili is chili because of the pepper, because of the chili beans exactly.
(18:11):
All right. Well, we actuallyhad an argument about this because I made
chili and I posted it and somebody'smine were like, there's no beans in
there, and I was like,there's not supposed to beans in there.
And people were kind of like chirpingback and forth about it, like there's
got to be and I was likeno, And a buddy of mine said
it best who's not a cook.Whatever it goes, Chili that has beans
(18:33):
has no flavor or has no meat. It's filler. And I was like
I kind of I was like okay, and he goes. I grew up
dirt ass. Poor my mom putmore beans in there than you can imagine,
he goes because she couldn't afford meat. He goes, so to make
it where we weren't eating, hecalled the diarrheal water. He goes.
She filled it in with beans andI was like, that's so true.
(18:56):
He goes, he goes, goodchili. He goes, it's got like
meeting there. So asked me.He goes, what kind of meat you
got in yours? And I waslike, it's got half a try tip,
all like cut up super fine inthere. I go, it's got
a pound of ground beef and it'sgot a pound of Italian sausage all mixed
in there. And I said,I put it on. So I put
it all together, put it inthe in the Dutch oven and just put
(19:21):
on my GMG. Yeah at liketwo twenty five yeah, and was like,
I'll check you later. And ithit that thing like eight hours later.
I go out and stirred occasionally.Yeah. Fire, that's making my
stomach right now. Came out withsome it was good chili there. It
was great, bro, what's thatcan't because because you're on your new diet,
yo, you did you water fast? You should have took my advice
(19:42):
and water fast for three days first. But I'm gonna I did the carry
off I'll go on a whole thingabout it. So I did chilli on
that and then on New Year's orthen the week before that. So the
guy I was gonna tell you wegot to have on the podcast here he
h works in one of our morningshows here in the studio. He wanted
(20:03):
to get into smoking and stuff likethat. So he was we were going
back and forth about stuff. Yeah, long story short, I got him
a I got him a little GMG, got him set up with a little
GMG, and he cooked his firsttry tip on it and he loved it.
Well. Then he had his son'sfirst birthday. Oh I saw this
and he wanted to like had thisidea what he was getting, Like,
(20:27):
this is way too beyond you,Joey, I'll do it. Yeah.
Yeah. So at first of all, I was just doing some pork butts.
Yeah, easy, simple, right. Well, then that evolved into
his wife was like, well,you know we're gonna do tacos. We'd
really like to have pulled chicken.Add that dilemma to it. Dilemma,
but to add that level to it, I mean pulled chicken. Ze just
did a bunch of chicken thighs.Yeah, I hope you had a big
(20:49):
kitchen aid. I better believe Ikitchen aid like a mofo. I kitchen
aid like it's twenty four. Let'sget rid of the kitchen note. Let's
keep you going. Kitchen AD's evenbetter, buddy. Nope, oh god
no, that's that's no carols.Kitchen ad that bad. Yo and so
turned out perfect. But here wasthe best part. So it's like I
(21:11):
had to get the food there atfour o'clock. It's like twelve, and
he messages me and goes, hey, He goes, do you think you
could make beans? And I'm like, like baked beans, barbecue beans.
He's like no, like something likeMexican beans, like somebody could do it.
I'm like, you, I postedto soak these overnight. Yeah exactly.
(21:33):
So I'm like, so exactly,you said, Hey, Suri,
I went on freaking Google, canput in. I put it up.
I literally just put in. Iput in canned pinto bean bean recipes,
and this woman's web page came up, and I should give her credit,
(21:56):
but I did not. No,No, it was some random person I've
never seen. It was so basicor her web page was so basic.
So it was two cans of twobig cans of pinto beans, threw those
in there, saw are drained.And then it was two cans of pinto
beans in a blender with the juicepuraded, mixed them together, got them
(22:18):
hot, added some green chilies tohim, and then it had a little
extra water and took the water offit. And then I just took a
whole block of cheddar cheese and justshredded and dropped it in there, cheese,
thicking it in the beans, andit thickened them up and they were
fire to the point where I waslike, I don't know what the heck
(22:40):
I just made here, But thisjust I never had beans and cheese and
beans beans. I thought this cheeseon top of the beans. Put some
manteca in there too. Honestly,I was just I was just dealing with
what I had to work with.No, I can't have that the large
I see the bs I have toeat bro not be it's real good stuff.
(23:03):
I'm on some new clean stuff thisyear. It's all about balance.
You got a question, It's allabout balance. Many have you guys ever
cold plunged before? Yes? Ihave? Have you? Yeah? At
lifetime you jumped in a pool,which what they have what hold on all
directions here? Barrel? How didyou do it? Did you jump?
I have a friend of mine whohas a cold plunge in his backcard,
and I have another friend of minewho's got above ground one, mister Jay.
(23:26):
And so now I wasn't John Jay's, but I have a buddy on
the same setup as that where he'sgot a cold plunge in his back here
next to his pool. And youdid it? Yeah, four minutes or
three and a half minutes, youdid it too. Yeah. I gotta
be honest with you. It's notas horrible once you get in. Once
you get in that first forty secondsto a minute, yeah, I was
(23:48):
horrific. Yeah, and then yourbody kind of like locks up. Where
I struggled with was the getting out, yeah, because like I get cold
and I get like locked up tightyeah yeah, and then you gotta like
lift your legging like climb out ofthis like cold plunge tub. Yeah.
Yeah. And so that's why Ionly like the cold plunge at lifetime,
(24:10):
because lifetime, you go, youwork out right, and I find cold
plunge actually helps you with your information, right, you know, like you
you sore and stuff. So itworks all that out. Then you jump
right into the sauna like so thenNat loosens everything back up for you and
you tore my a cl this morning, I think, are you cold punched?
Well? Turned off the house?You had to take a becka,
(24:37):
dude, that's okay. So Itook a hot shower. It's two am.
I'm taking a hot shower. Boom, ready to go. Then they
say get out of the shower,dry off. Is this hard part of
your diet thing? No, it'snot part of all. But I was
just like, I was like,my mind was I went on this TikTok
rabbit hole. So then the breckaguy was like, yo, just turn
your shower onto cold. So Ihave, uh, what do you call
(24:57):
it? Like one of those nota miss shower, but like you got
shower heads on the side of rain. So he said, turn it all
the cold, then just get init. I'm thinking, yeah, at
two am, I'm ready turn thaton cold. Bro, I's the worst
lip that. It's the worst thing. Ran out busted my I felt I
was bad, all bad, bro. So am I trying it again?
(25:21):
Never again? So at least ifI could jump into something, yeah,
good to go. Yeah, butI would never try to shower because you're
gonna be cold in one area,like at least when you're down, like
you're down at your shoulders, likeif I just wake up, maybe yeah,
but not after a hot shower.Now I teased you about I teached
you about the electric guy or thegas guy coming and turn off your water
(25:41):
because it happened to me in college. We all rented this house and we
didn't pay the bill, and thegas guy came and one of my roommates
let him in to turn off thegas. Right now, we're all taking
cold showers. I busted my lipbecause I was in there just rantically,
like frantic, just showering and rinsingand showering campus lip on this shower head
(26:06):
like I was like, all itwas just so painful to take showering.
Bro. I was like, allright, guys, we got paid his
bill, We got get into somethingright now. All right. Back to
the food talk. So I didthat. I cook form he loved,
and everything was great with that.But on New Year's Eve for dinner every
year, I go with some friendshere then on a local brewery, uh
(26:30):
hu sprewing. I went with them. We go to Ocean forty four every
year in New Year's Eve for dinner. If you guys, thanks for the
invite. Well, it's me andit's a good family. I mean they
were at the Christmas party, wellwho wants to bring the troll with people?
Though I know at the end ofthat party they would all look at
(26:52):
Beryl and they said, that wasthe best he needs to come. That
was the best decisions you ever had. Whoa we we to dinner? If
you don't know Ocean forty four isit's a high end steakhouse seafood house here
in town in the Phoenix area.The time is that they're well that's another
subject. Sorry anyway, So theyhad something that was incredible. They had
(27:18):
chicken fried lobster tails Okay, ohmy god. And then they also had
fried shrimp. They had fried shrimpdeviled eggs. I think I've had that
before. Actually fire those two appetizerswere and the double deck and the double
(27:41):
degg. But it's like it's fried, but it's like like Cajun fried.
And then it's like almost like it'sminced, so it isn't like you're getting
a big piece of shrimp. It'sjust like it's almost like I said,
it's like minced and it's just ontop of it. Oh that was good.
But those chicken fried lobster tales,Oh my gosh, so good had
(28:06):
that? So that was mine forthe most part. And now we're here,
we are rolling into the new year, twenty twenty four. It's a
nice even number for us this year. Did you it's all about being even
in balance? Oh, here wego. I don't need no philosophy.
I mean, I'm just I gottasay. Though my year started, I
mean it could end crappy. Butmy Michigan Wolverines playing for the National Championship
(28:29):
game right, the National Championship onMonday, which was great. It had
to help repeat that again, Cowboys, he repeat that again, my Michigan
nation. Yes, yes, allions. We all saw what I got robbed.
The Lions got robbed, got robbed. I've never rob It should have
never even gotten to that point becausethey we should add a pass interference way
(28:52):
before, because they called the trippingcall on a Cowboys offensive lignment. Who
wasn't tripping It was that hutchingin dbag, that the guy who destroyed your
all pro Hey, by the way, did you hear that. Did you
hear that your all pros? Jockis still hanging there and hey, he
owned you guys, that's what Anyways, No, I agree that's here because
I'm not blaming the Cowboys anymore.Like I don't blame him, I don't
(29:18):
I blame the NFL officiating if youdon't tell me that they're not on the
take it is it was. Itwas funny how the Cowboys barely won that
game by some miss freaking stupid play. Yeah, yeah, right, and
then all of a sudden, theEagles get beat by Arizona. Let's go.
(29:40):
But there's also so many look holdon, no, no, no,
no, no, no CBS,the NFL why had the same official
hold on? Jimmy Johnson gets inductedto the Ring of Honor that night,
Yes, and undefeated at home.All the old time Cowboys are all there
to watch Jimmy Johnson do his thing? What did that have to do with
(30:02):
you think what the NFL was gonnabe like, Yeah, maybe the Cowboy
should lose this game. No,no, it's not happening. It's not
happen. Here's the ill put alittle saw on your team. They got
assaulted. You guys will lose inthe first round of the playoffs. Way
you see what bracket we're in.Yeah, it don't matter. Don't matter
who you think you got for Seattleor the Rams. Oh s matth Stafford
(30:26):
will light you up. No,No, your second, Jared Gofflet your
second here. Stafford is gonna lookat Cooper Cup and Nakou on the other
side and be like, I'm gonnago this. Oh he's gonna go to
Jefferson as well. If you playagainst the Rams, you guys will lose
by seventeen points. I will takethat call all day long. Seventeen points.
I'll take that right now. We'llwait and set right if the matchup
(30:48):
happens. Yeah, yeah, allright, all right, let's get back
into Barbie. I got a questionanyways. Yeah, have you guys seen
this new rib association that has poppedup? I sped up and rolling deep
I saw because I don't think I'veseen you so happy about something. How
do you? How do you signup? Tell us about the events start
this week or not this week?This year in Oklahoma, they're starting to
(31:10):
Oklahoma. A bunch of promoters havealready put their names in the hat to
get the paperwork going blah blah blahblah blah. Promoters put the names in
the hat. Yeah. So ifyou want to be a promoter of the
event, you fill out an application, you send it in. It's just
like seeah same, it's sane,just like I s Yeah. Yeah,
okay. So here's a little rulesand here we go. Yeah, types
of ribs for this cookoff. It'sa one day cookoff. I love these
(31:33):
little one day cookoffs. Bro.It's not a three day or you know,
Thursday, you get there, partyall night Friday, you know,
do all your barbecue stuff. Yeah, this is a one day yeah,
all right. So the types ofribs you can cook. You can cook
baby backs or spare ribs. That'sit. Baby backs are spare. Promoters
have the option for providing the ribs. They have the option. They have
(31:55):
the option to keep griming what that'sgood though, but to keep the cost
down as a promoter trying to puton an event and people can bring their
own ribs, let's go, it'sperfect, all right. Meat inspection,
there's no meat inspection that will beconducted. That's a problem. That's a
problem. If you bring your ownribs, it's going to be a problem.
(32:17):
Here we go. Meat can betrimmed before arriving at the contest.
You hear the rest of the wolves. Let me finish this first. Let
me finish seasoning an injection. Noseasoning or injecting ribs before arriving at the
contest. How would they know?Any cook cot pre seasoning or injecting their
(32:38):
ribs before arriving at the contest willbe disqualified from the contest and possibly banned
from the rib cook office. Buthow do they know? They don't inspect.
That's I Therefore, you just openthe door for Pandora's box and people
get weird. Yeah, but Imean seasoning. You could see if some
(33:00):
of these stuff was season now,you can inject every living heck out of
everything before it got there. Okay, you gotta had that much of an
advantage, That's what I'm saying.Is it really gonna hapen? Because you
know what, you still gotta cookit because I break of a team no
names. Allegedly, everything was alreadytrimmed. You're allowed to in ksebs seasoned
(33:25):
and injected. You're allowed to inksebs or no, you're not allowed to
do that. In case bs alreadybefore getting to the contest. Was this
the royal Nope? Did it helpthem? No? It did not.
Nothing helped them because they couldn't cookthem. Right, So there's that.
Yeah. I mean, okay,what advantages or disadvantages do you both see
(33:47):
on injecting your ribs before the content? I don't know enough about it to
say whether or not it would work. No, here's the deal. If
you know what you're doing and youuse the rite amount of tender riser on
your ribs, it will have abetter advantage. You think it will have
a better ad So yeah, becausejust just look at the let's look at
(34:09):
the obvious. And I'm glad youbrought up ribs because I got something.
But but look at look at theobvious. You take that tender what's that
with Smithfield brand tender tender tender risribs or whatever that you cook that against?
Uh, a regular Smithfield Natural orsomething like that, or Perry Fresh
(34:32):
Natural, They're going to be alot more tender. Eh. Okay,
maybe yaybe I don't you still gottacook it. But here's the deal.
Here's the deal. I don't carehow tender they are. They're let me
just carry so for me, sureit could. It could. Texture is
going to be a different Yeah,But so I have a very strict timeline,
(34:52):
right, Yeah, at a KCBScontest, like I'm injecting ribs at
four o'clock in the morning, No, four pm in the afternoon on Friday,
after beat inspection and all that.Inject the ribs, they sit overnight,
and then I seizon them probably atthree or four in the morning.
I seize them and they sit onthe counter, and I let them get
to room temp before they go onthe grill about seven about eight, actually
(35:15):
seven thirty eight o'clock. So Idon't really see an advantage that because that
would screw me up, even ifI were to inject them and try to
seizon them before I got to thiscontest, because contests usually start like SCA
for example, at seven am.Does it allow you, though to work
with somebody who does know how toinject properly? Yeah? So does that
(35:37):
allow you to kind of be like, hey, so here's let me let
me just keep reading these rules.So there, it's not like a KCBS
type rib You could turn in smokefried ribs. You can turn in terioki
ribs. You can turn in baconwrapped ribs. You can do any type
mango rip. You could do anytype of rib. You will love this.
So it doesn't mean because casebs youcan't right, case yes, O,
(36:00):
case yes, you could. Youcan turn to imply them. You
can turn in what you want.You can turn in what you want.
But you don't want to. Youdon't want to be too much outside the
boxer. You're gonna get smashed.Why because the judges aren't fair and don't
judge objectively based on what's in frontof them, the base on their own
(36:20):
personal preperacy. There's a preference.Wait, you say they let their personal
is coming to effect the overall judge. Totally, totally. I had one
judge that's I had one judge tellme that he does not like to eat
chicken on a bone. So whatare you doing judging. We're not talking
about We're not going there. We'renot going so cook objective cook's age,
(36:46):
fire source and turn in boxes.Cooks must be eighteen years or older to
cook in the Rib cook Off Associationevents. I'm past that cooks can use
any fire source to cook their ribs, any fire source, deep fryor promoters
have the flexibility to choose a firesource for their specific event. So you
(37:07):
know, you go to event,it's like, hey, I want you
to smoke them only, or hey, actually we're only not providing no electricity,
so breaking your own fire, yeah, or deep frying or you're only
going to do this, do thatall right? So only one pit per
person. Turn In boxes will havefoiled disc and six ribs in the box
(37:27):
only, so no containers of sauceare allowed in the turning box. So
you know the judging rules. Thereyou go, bro ears perked up.
Non certified judges will I guess becauseit's new, you can't certified, so
they could just move on over becausethey certified. Non certified judges will elevate
(37:52):
the ribs evaluate wack down. Judgingwill follow the double blind method. Criteria
is appearance taste with a decimal ratingand tenderness with a decimal rating. So
there's the taste and then there's thetenderness. So you know, so okay,
(38:14):
ribs can be picked up or eatenwith a plastic fork. Turn in
only six ribs, no more so. The normal payout first places a thousand
bucks and goes five hundred four hundredtwo hundred and fifty and then places six
through ten are one hundred dollars each, and then they're gonna have to buy
in. That is not like butI'm gonna gues it's about one hundred and
(38:36):
fifty bucks. Especially if you've gotto supply your own real light. It's
just like steak. They've no no, no, no, no, that's
what I mean. I mean,I'm just asking, is it gonna be
like sea where you you know,come in the morning, you set up,
you cook, you turn in sameday, or is it going to
be like a day No? No, no. This is why this came
out because they want a one day, same event, you know type it.
(39:00):
I love these companies. You atleast got like four hours, three
four hours. You're gonna have tohave four hours. Yeah, you're gonna
at least so people got to getthere early. Wow, it's on them.
And then what happens if you havelike a Ribs election, right,
so you're gonna go to a tableand do a Ribs election and they gonna
but if they tell you you canprovide your own ribs, I don't think.
(39:21):
I don't I really don't think apromoter is going to have that expense
of forty teams supplying each team withsay two racks of ribs. That's a
big expense, Yeah, it is. Rather they say bring your own ribs.
Yeah, well, don't know what. But then don't charge me two
hundred dollars than the one to fiftyI bet, I bet it's one hundred
and fifty bucks. And then they'rekind of the cool thing about this too
(39:44):
is they have a championship at theend. You win, you win an
event, you get a ticket,golden ticket, whatever. And the championships
in Oklahoma, Oh, there's achampionshipeah like an Sea World Chance. It's
the same format as SCA. Now, if you think about it, they're
gonna be adding ancillaries they yes,will as well make the ancillary's chicken brisket.
(40:05):
And when are they win? Soonly in Oklahoma's right now, right
now. But I've saw like peoplecomment on Facebook about uh requesting the paperwork
to be a promoter, to doto host an event, because I know
John Lindsay he's hosting events. He'sgonna host events in Arkansas. You're not
getting close Arizona, I know,no, No, But Oklahoma, Yo,
(40:29):
we got Corey. I'm gonna gowith Corey Chef, Cory bro Jeff
Corey, Corey Chef, Cory philsous chef. Was we gotta go,
we gott analogy exists, dude,we gotta go cook some all for this?
Now what now? What does thistell you? Okay, so here
you go. You're your crips album. I might think about it. Okay,
(40:51):
So what kind of ribs would youcook? What kind of ribs?
Don't cook country? No, babyback, don't what I'm talking about.
What I'm talking about? Hey,do you show up at nine o'clock turn
into one like, good luck,good luck buddy, But I'm gonna have
my poor boiled country ribs. Whatwould you cook? What would you cook
(41:13):
like this till like like honestly anything? Yeah, I don't know like that.
That would have to give some thoughtbecause, of course, of course,
we have been trained to cook SaintLouis in a box neatly, nicely
glazed and now appearance. Yeah no, And that's what I'm saying. So
(41:34):
now that you could go off thecuff, I would probably I would have
to pay the box. Now,I'm just saying this out loud about going
off the cuff, because when SCAwas big time out here. It still
is. But when SCA was outhere and they would have ribbed ribs as
their ancillaris, my dad and Iwould absolutely not to sound like an a
hole smash on people with this.You know why because everybody was so used
(41:59):
to cooking the caseybs the suite.That's why Knox would do terioki knock it
out of the park. I woulddo the bacon wrapped knock it out of
the park, just because it's differentthan if you're a judge. You're sitting
there right here comes ribs, uhcaseys ribs. Yeah good. I can
eat it with a fork, forkand knife. Guess what, over cook
(42:20):
them? They want them tender.It's forking knife because the hand or they
get. You're gonna you know whatI would do. You're gonna have judges
that are gonna say you're gonna cookit. You're gonna cook them more.
You're not worried about the bite youwant to fall off the bone. Yes,
yeah, And I'm gonna do mymom's oven ribs. I'm gonna get
any heat source you're allowed, cookthem in the oven and put some of
(42:45):
that hinds onion piece. Barbecue sauce. You do, you bro barrel?
What kind of ribs did you cook? I would do Texas styles, Saint
Louis ribs. I really love.That's what I really been loving is Texas.
That meat uh almost just like alittle tiny bit of a glaze.
You have to have sauce. Let'ssee. I don't know it would have
(43:07):
a little sauce on it, butit'd be almost just like such a glaze
that when I do it. WhatI've been doing with mine is I've been
doing cosmos SPG, doing cosmos SPGacross it, and then taking a little
bit of uh, like a likea hotter like pepper, just a little
dusting of that across the top ofit, and then just rolling them.
(43:29):
And then when they get close,or when they get about done about one
hundred and eighty five hundred ninety degrees, I take them in what is it
the uh blues hog the their Tennesseered. That's the sauce that's thrill thin.
Put a little layer of the haton there, and then I just
lay the ribs in there, wrapthem and foil and set them for like
(43:49):
an hour and a half, sothey got a little glaze on them like
I would roll something like that.Maybe, bro, this is interesting to
me. Man, So speaking ofribs, not to switch subjects. I
don't know if I'm late to theparty of everybody knew this. Did you
know Smithfield got bought out by aChinese company? Smithfield? No, Smithfield
(44:10):
Virginia, Virginia base family owned farmhas got bought out by a Chinese doesn't
surprise me. Company. Now they'rethey're bringing it public. I guess Smithfield
had problems and they they were layingoff and they had to kind of get
(44:30):
some kind of investment. That's why. Well, so that makes sense why
they're not sponsoring. Smithfield was acquiredin twenty thirteen by China's top me producer,
which is known as the wh Gripto four point seven billion dollar deal
mark one of the biggest take oversin an American base business by a Chinese
company at the time. But thiswas in twenty thirteen. I know.
That's why I'm saying I'm late tothe party. But no, now it's
(44:52):
becoming that now that we're coming.I thought it was just soon, but
they're making it public shares now they'reabout to be the first come out.
They're gonna go public, and Igot to go public. Let's go buy
some stocks and and uh so youwant to talk speaking of ribs, we're
talking about ribs and companies. Yeah, dude, I geeked out yesterday.
So I was at the grocery storeBashes Local groc Stoy. Yeah yeah,
sup in my house. Anyways,I'm going through and you know, when
(45:14):
you walk into the store, theygot the random signs out. It says
pork back ribs dollar forty seven poundpork back ribs. And I'm like,
okay, whatever, what's a backrip? Like a baby back? They
got you dollar for I'm like,yeah, whatever, don't really think much
of it. Go walking back inthere, they're Prairie Fresh. Woo,
Prairie Fresh dollar forty seven pounds.I got racks of them. I'm looking
(45:37):
at my receipt because I literally gota receipts. Talk about it. Five
eighty one and five dollars and eightyfive cents. Where was this at the
bashes? By me? But Scottstill five hours? Many? How many
wreckses? I got two to okay? I got to you Max. You
gate was three? Oh okay,it was like it they put a max
but you could go you could goback around twenty times. Bro, I'll
take my carts to the truck backin, truck back in. But a
(45:59):
dollar eighty our dollar, That sure, sir, we see you dollar for
it. I was like, that'scrazy, dang. And the thing is,
I don't know if people realize howgood those are. I'm like,
yeah, but I mean, grantedthey are frozen, so you're gonna go,
yeah, well, frost I thinkfor a dollar forty seven they were
(46:19):
frozen, pre frozen, frozen againand the prosted it prote what. I'm
going to enjoy them and then we'regonna know the difference. We got to
talk about one other thing. Iknow, we're kind of going a little
longer. We got to talk aboutthe Memphis in May situation which is going
on. So obviously Memphis and Maylong standing competition. They last year kind
(46:44):
of fell out of shall we saylove with the city the venue they were
hosted at. There was all sortsstuff, possible lawsuits right between the venue
and the city going after Memphis andMay for damage it is, and they
were having to move locations and therewere some talks is Memphis and May gonna
(47:05):
go away? And there was allthese different things, right yep. Well,
memphism A was like, no,we're still going to go forward.
You know, they were going ahead. What's happening the same weekend that was
Memphis and May yet another contest,But this isn't just any contest. Fifty
g fifty thousand dollars and is atthe river and it's at the riverfront.
(47:27):
That's a pis slap. Okay,all right, here's two questions I have
but I don't remember. Yeah.One, well, here's just a couple
of bullet points. One somebody sleptwith somebody's wife. Nope, one gracious
One, who's the sanctioning body thatstill hasn't been announced. All this money
you know they got Maybe it's thatthat agent company, that boy Smithfield,
(47:51):
Okay, whatever, So they gotall this money, right yeah, So
now they're trying to you know,they need teams that are going to sign
up in fifty g's. That's intriguinga lot of serious cash. So here's
the deal. My my belief iswhen you try to sign up for Memphis
and May, it's a process.You got to sign up and they have
to pick you, right, yes, yes, take an application, right,
Yeah, so you get accepted oryou've been going to Memphis May for
(48:13):
so long and you're like, Idon't ever do well out here, so
let's go try this O. Yeah, you do this other contest, right,
what stops you from splitting your team? Yeah, but you can do
this contest. Boom, it happens. Done. Now the city is like,
you know what, we're done withbarbecue here Memphis and make take it,
you know, go back to thewherever you're at now you're going to
submit your application to Memphis and Mayand be like, oh, I'm ready
(48:34):
to come back like black buld okay, yeah, white ball yeah, white
white question. And then you won'tyou won't get accepted it. That's my
thoughts. The question though, that'sone. Why do you not compete in
both competitions? I mean, Iguess it could. It's too much,
but you'd have to have to havepeople fifty in the line. Yeah yeah
yeah, but that's not I mean, and what's what? What's how are
(48:58):
they set up? What's like whatthe sanctioned like? Who they haven't come
out so is yeah, it's closelike we should And you know what's funny
because I still clear thoughts they clearaway. I thought the Memphis of May
fifty thousands came out a lot earlierthis year, and that was probably because
the reason why because they was tryingto get enough people to get signed up
before the Yeah, butt, metell you what fifty G is fifty G.
(49:22):
Come on, barrel, let's goout. But does that contest make
you a world champion? If youwin? It makes you fifty thousand dollars
richer? You don't. Hey,guess what that big old ribbon in that
brass trophy where fifty G fifty Gin my bank accounts? Is I got
fifty thousand dollars in there? Ihear you're gonna take that trophy to the
bank and they're gonna go No.I've seen firsthand, and I've heard stories
(49:45):
from these new contests that pop up. Hoh, there's so much money.
There's this we all go compete.Hey, guess what your checks are in
the mail? Will write you acheck later, you know, give us
You know we don't have any check. How many times have you as that
we've been to a contest that happens. Did you guys get paid from up
Perea yet? Zero? You candon't bring that up to Smitty Smitty won
(50:05):
the whole damn from what there wasa contest in Peoria? First timer.
Oh, we forgot to check book, we got at the house. He
never how long they won the wholething and never got paid? How long
ago? Is this what? Eightyears ago? Twenty four? Bro?
Wow? Yeah? I mean butthen again, so you're saying that you're
(50:25):
you're a little apprehensive to go tothis contest. I mean, how are
you going to announce all this money? But there's no there's no sat hold
on. My point is you saidyou have some apprehension about going to this
contest, right, I take itthrough to smoke, and you've had some
apprehension about going to this contest becauseyou don't know where the money's coming from,
you know where the sanctioning body is, you don't know the rules,
(50:46):
you don't breaking, you don't knowwhat you're cooking. It kind of sounds
unorganized, right, you still goto the American Royal though? All right?
Yeah, right have you do here? You gotta go? Yo?
But no, why why do yougotta go? When I bring that up?
Yo, but why do you gottago on the whole? Hold on?
Why do you gotta go I'm notbeen on here for an hour and
a half. Kyle's got deadlines.Hold on, well, why do you
(51:07):
got to go on that? Youalways get so you always gets so weird
out when I bring that stuff us. He wants to be called. You
want to talk about quote unquote beingblack white ball. You're afraid that this
podcast is going to cause that toyou. And if that happens, that
goes to show me even more thecorruption and the bs of the judging.
(51:28):
If what we talk about on thispodcast for our couple hundred listeners and our
couple hundred downloads affects a major organizationlike KCBS to where they start impacting your
scores down, guess what, itbrings my point even more. Let's bring
yo thin, get through the smoke. Could it be? Now, let's
just think through right, you knowstreet analogy. Right, So this city
(51:51):
said, all right, Memphis ofMay, we don't no longer want you
hear you tearing up our property,bob about a million dollars? Yeah,
yeah, yeah, yeah, youdo all this right, get out to
hear. But now there's a mysteriousthank you. You'll think the city's putting
it together. Maybe they are He'slike, oh, we we can find
that another way, another avenue.Raising all this money we don't need about
(52:14):
how about that cash you wouldn't?All right, I'll tell you. I'll
tell you trophy for fifty thousand.How's getting anxious here? Before we go,
though, Kyle, I do haveto bring something up you. You
responded someone on Facebook about birds andbones and they were common when it's gonna
(52:36):
open, right, you said February. Just look at said February. You
said February. No, no,sez everywhere you heard it. And then
that your spoof account is the onewho posted it. Yeah, yeah,
you're a spoof account. I havea spoofer. You got a spoof account.
See that's barrel boy. Then no, that's you. It is you.
(52:59):
It is you. You post.Why would I all of that stuff?
You got all that? Why wouldI have my own account? Wait?
So that came in a DM.I didn't know it came in a
DM. I thought it was ascreen shop from Facebook. I don't know.
So, which means to tell methat possible you are the one behind
that. Yeah, he is,he is. He's spoofing his he trolling
his own self. No, whywould I do that. That's one hundred
(53:20):
percent Nomini. That's facts. Ididn't know if this man, a Cootti
guy posted it. Yeah, that'son that's on DMS. That's on my
find your Facebook page. It sayshere. It says here from Angie Dobbins
Drake any updates and you said yesexclamation point of an update soon we'll be
ready to roll. No later thanFebruary. So no later than February.
That's twenty six days from now tominute. Are you actually gonna open in
(53:44):
twenty seven days? Talking about it? You just told you're going to well,
Beryl, it's fours to leave.Yeah, me too. I got
to go to my orientation for feathersand bow my job. I got to
get to my job orientation for feathersand bones. Can I ride with you?
Boss? Let's go. We alllove Kyle. I love how Kyle
gets so anxious. He's gotta go. I swear to when we's got to
(54:07):
go. When we bring up corruptionand judging case, CBS and the Royal
and then we bring up the restaurant, I gotta get this pain. I'll
just be quiet. But this howlong have we been on this damn thing?
An hour? We missed us.We miss that. We were we
were catching up and at a meetingbefore the show. We would have been
recorded for fifty four minutes. Soit's okay, what else you want?
(54:28):
You gotta go, though, It'sokay. Kyle's gotta go. Everybody all
right, Yo, he's gotta go. You gotta go, He's gotta go.
I have I haven't heard from myI haven't heard from my job at
like you that's on. Indeed,Hey, is your nue're done yet?
Yeah? Is it? Can wesee it? Can we see it?
No, because you don't have itdone, there will be. I gotta
go. Audios Happy twenty twenty fourlater
All right, here we go.Welcome to the New Year, twenty twenty
four, New year, New you. It is the Don't Drop the Tongues
podcast. You yeah, it's anew well you guys. You know one
thing that is still the same asyou guys talking over each other. So
we just go on this thing.I know, I know. Welcome to
twenty twenty four. Welcome to Don'tDrop the Tongues. I'm proa boy that
(00:25):
to my right is Phil the grill. Phil Johnson is here, Philip and
Kyle from your behind. Barbecue,Birds and Bones, this restaurant that may
sometimes open in this New Year.I think the bones and the birds flew
away. I do believe the bones, baby, I do believe bones.
So there's all sorts of different thingsthat we'll get into today. But first
(00:49):
off, I hope everybody had agreat Christmas holiday because we were lost the
week before Christmas as well as NewYear's. So real quick, how's everybody's
Christmas? Saying New Year's? Phil, Oh, it was great. I
veged out. I veged out.I put a logitaris out like like veggies,
no, like sat on the couchand just came up with plans and
processes oh, organization, it's allabout It's all about me. It's the
(01:18):
third day of January. We'll seeprobably three days in, so I don't
think by March thirty mark. Justnow, all right? So you just
veged out, Phil, Yeah,I veged out, took care a little
bit of household products and it andit helped because it was a lot of
rain, right, So that justdid rain something off the whole time.
Yeah, it was off off off. Did you what did you cook?
(01:42):
I made? I made? Allright, Let's go back to Christmas?
What do I make for Christmas?Believe the cookies ore for Santa? Huh?
Did you leave cookies? Sanna don'tcome? You remember? I met
Santa at Barrel's Christmas party and Iasked him why he doesn't come down fire
escapes and he said that they don'tdo fire escapes. That's why they get
(02:05):
eddy presents. But but what whatdid I cook for Christmas? I can't
remember. I don't know. Itwasn't at your house that so I'm asking
you the question, was it?No? I don't know. I was.
Let's go to New Year's New Years? All right, So New Year?
Hold on? How was your Christmas? It was great? It was
great. It was Gramily in town. No, it came for Thanksgiving,
so it was just me and son. It was kind of quiet. It's
kind of quiet. It was nicequiet. You know. Well, you
(02:28):
kinder for her birthday? No,I'm still chasing, all right. So
so this is what this is whathappened. This is what happened. It
was rainy on her birthday? Right? And what when is her birthday?
It was December twentieth, right,and it was rainy. I had two
I had two reservations lined up forher, right, Yeah, so we
(02:51):
were out there restaurants. No,then, what matter the rains. A
black lady don't like rain. Blackladies don't like rain. Day can't get
wet. You never heard of anumbrella? You hear that, Sonny?
They talking, They talking crap,they talk. That's that's Kyle miner COTTI
talking crap, Sonny. So Imade I made a reservation at what's that
(03:13):
pyro spot yeat? And then Imade a reservation over at I forgot.
It was a tequila tasting on CenterStreet in Roosevelt. Seventy five minutes.
I was ready for that seventy fiveminute to kill a taste, you know,
much to killer I could drink,I would kill myself in seventy five
(03:35):
minutes. Sound good, Bay,that's a chance. But because of the
rain, I'm still chasing this dinner. So We've actually been out to other
dinners, right. I was like, oh, she was like, yeah,
that's not my birthday, but dinner. No, that's not it.
That's not it. That's not it, Sonny. But I'm still chasing this
birthday dinner. I'll probably be chasingit for the next few months. I'm
(03:58):
gonna be like, all right,you're gonna have to pull this is gonna
be your birthday dinner. But yeah, So I did that, and then
New Year's I did a seafood boil. I have the Tribeca sauce down,
did you How did you do yourboil? I actually used turkey bags,
so I put it. You know, I got that off of the Asian
markets, right. They do theseafood boils. They put the potatoes,
(04:20):
the corn, the hot link inthere, and then they put crab and
they sell you the bag we hadwith the sea and then they make like
a butter garlic sauce and they putit in toy restaurants. We'll do it
too. Yeah, like anger crabshack. Man, I got this trivecta sauce.
Who it is money? Everybody toldme to bottle it, have you?
(04:40):
Okay, so you cooked it inthe bakers already cooked. No,
I cooked it in the bag.But you have to do it in stages,
right, So I put I tookmy I took my links. I
grilled them. I took my corn. I kind of grilled them halfway,
right. I got my potatoes kindof boiled, and then I put them
in the bag like halfway. AndI put the crab like in there first
for the first fifteen minutes. ThenI added my shrimp, my quicker things
(05:05):
like shrimp and lobster. I addedthat after like another fifteen minutes. Man,
those joints. Everything came out perfectlyout that bag. Everything was perfectly
cooked. Like did you have topay like ten bags? Like how many
bags? Like I'm me, I'mgood for like two bags, two bags,
that's one package. One package hastwo bags, Okay, So no,
(05:27):
I made four bags. And thenthe next day I did some Jamaican
because we was doing black eyed peas. We went to Smitty's house and we
did that whole hog and I tookCharlene's right hoof and I put it in
my black eyed Peace and I madeox tails and cabbage. Charlene was good
all the way down to the lastweek and real quick, you guys doing
(05:48):
that. So let's go, Kyle, what do you do for Christmas?
Well, so we had a crabboil. I had a bunch of family
in town. Yeah, but wedid that same kind of boil. But
you cooked in a home depot boughtmy brother. It's called a swamp bucket.
Swear to dude, it's it's Idon't know, you cook in a
plastic bucket. Brow it's fire.I've seen this. I don't know who
(06:13):
create I don't know. I wishI could have created something like this.
It's literally a home depot bucket.It's got a heating coil at the bottom.
You fill that sucker up with water. Right, you put your cage
in seasoning, you put all yourstuff in there. You plug it in.
Yeah, put the lid on andyou let it go. The plastic
bucket. Yeah, you plug theplastic bucket in. Yes, and it
has a heating coil in a plasticbucket. Yes, there's no water involved.
(06:34):
No, there's water water. Youfill it up to the mark.
There's a mark on the bucket.You fill the water and the heating,
put the put all your stuff inthere, plug it in, let the
water boil with the seasoning and andall that. Then you start dumping in
your stuff, dumping in, dumpingin, dumping in. It's boil and
boil and boiling. Then you dumpit out. Yeah, dump the juice
out. It's got a little lidon it with holes. Dump the juice
(06:56):
out. Then you just pour thatout. Oh bro, the swamp bucket
because I had at your family intown and I got them one for Christmas
because they love doing you know,they go camping and they do you know,
they like to do different stuff.So let's see, Christmas Eve,
we cooked a file at right,cooked it, grilled it up, sliced
it real thin, put it onsome croissant rolls with some homemade Baronet sauce.
(07:19):
Did you wrap it in bacon?No? No? And then I
was gonna smoke a prime rib foryou know, for Christmas, because everybody's
in town. And my side ofthe family was like, no, you're
not smoking anything. You're done.Oh wow. They were done with the
slow so they said, we're goingto do traditional. You already burned them
out one. So Pops and mybrother did a whole big old prime rib
(07:42):
in the oven. We did that. So my family's in town. They
want to go check out my sister'sspot. My brother's building a house.
We're gonna go check out his spot. We go do the whole thing.
So we're coming back and I gotmy shades on that. Everybody talks crap
about the little metaglasses, right.These guys are like, oh man,
that's so cool. I was like, yeah, because I could do my
cook and I'm showing them all this. So we're driving home and I my
(08:07):
brother's like, Kyle, do yousee that? And I look and it's
a green lifted golf cart and I'mlooking. I'm like, no way.
So I hit the button on myglasses to right. It's in record mode.
Now we go rolling up, rolldown the window. He's like,
yo, what's up, sugar.He turned over, gave me the piece,
said Merry Christmas, and we kindof just roll. It was that
(08:31):
two finger he said, Merry Christmas. Bro Sugar, shan O'Malley right the
USC five finally, so it waslike this stocking, no stocking. But
it was like a cool like likea roll by and he's like, yeah,
what's up man, Merry Christmas.You think you could go to his
house and ask that we're not thatclose yet, But there was like a
(08:52):
there was like a moment there wherewe kind of just look at each other
like, yo, we would definitelybe pause, we would definitely be homies,
like we look, I look nowhere on his watch last he was
getting he was getting a visual ofyou, gets tell a security about you.
But I kind of it with hisrecording glasses. We didn't like stop
(09:13):
and make it all awkward like hey, you know, it was kind of
just a roll and I rolled mywindow the hey what's up, sugar?
We just kind of into the slowlittle role. My cousin's flipping out because
he's a massive UFC fund you liftthere next to ship the shoan Sugarsh.
Oh my god, he's freaking out, like I know we should get out
to take pictures. I'm like,no, let's just keep crew, keep
cruise. You already took pictures.Yeah, he didn't know. No're like,
(09:35):
damn, nobody's gonna believe me thatwe met Sugar on Christmas. B
I was like, dude, Igot my glasses on and everybody flipped out,
like, oh my god, SoI got this. I got this
quick, little you know it's nice. I haven't posted it or anything because
you have always I look at You'llbe always. But let me ask you
a question. Did you get didyou get did you get his permission of
(09:58):
video tape? No? I don'tcare what's he go. He's a lanky
little guy. But if he gotme on the ground, king dude,
he would he would kill you.But I think I could get one yo,
did me? That's a question forthe video. I ever got kicked
in the face my horse? No, I got got kicked in the chest
my horse one time. That's truestory. Oh my gosh. Okay,
(10:20):
So so Christmas gets over right,blah blah blah. So I had this.
This was This is a question thatI have to come to you.
Guys. Didn't go over it,I know, but just hold just let
me just finish my Christmas thing realquick. I told you I'm going on
a ramp today. So I hada post go viral on Facebook. It
(10:41):
had and I'll show you the videolater. It had one point five million
views. Right, ten thousand likes, four hundred and sixty seven comments.
Now, I would say a littlebit more than half of the comments were
like, oh my god, looksso good. And basically this video is
me with a whole poor but andI'm just shredding it. I'm just shredding
(11:03):
the pork butt on teeth on thecamera. That's it. It's a it's
a ten second or less video.Right, Oh, that looks so good.
Give me a bunch, give methis. I just want to read
you some of the top worst commentsthat I have. Someone says ew,
next person says, it's overcooked ifyou can pull the bone out. Okay,
(11:24):
So this is what I want totalk. I mean, we must
not. I mean, okay,it's overcooked if you can pull the bone
out of a pork butt, gotit? No, it's yeah, Okay,
you can cook that in a crockpot and get the same smoke.
Ring. I'm not impressed. Youcould cook it in a crackpot and get
the same smoke that's what he says. Well, I mean you could cook
it. Yeah, he's right.You know. The thing is, it's
(11:46):
like you have to, like Irespond to every comment. What you do
you know? He was getting read, I was getting wrapped up. Then
another guy says, you need tocook it longer. It shouldn't be pink.
If it's pork, you'll be shittingthrough an eye of a needle.
Ah Shi perfect looks like something fromthe Walking Den. Learn to Cook.
(12:07):
You look like you eat bland assmeat loaf for dinner? You do?
I do? But watching this makesme want to vomit. And the best
one a condom, would have preventedthis post. Wow, that's actually kind
of damn. They got pops,they got pop bop check this out.
(12:31):
But the thing is, here's thething. This blows my It really just
blows my mind just reading these commentsthat people like don't understand, like how
do you think you get a pulledpork sandwich? But do you realize that
these people very much so like it. Their only job is they're living in
their mom's basements and they're just talkingsmack. No, because I looked at
some of these dudes' profiles and like, these are very old people. They're
(12:54):
just bitter. No, But it'sjust like they don't know what a smoke
ring was. They didn't know likepulled pork, Like, oh, it's
it's not done. If you canpull a bone out? What what is
that? Fools on that? Maybemaybe because of oh, now I remember
what I cooked for Christmas, becauseyou said that I cooked a Puerto Rican
roast pork right so that you wouldn'tpull a bone out. It's more of
(13:18):
the shoulder part. But I dida roast pork and I made pastellis.
Pastellis is a Puerto Rican to Molly, but instead of the corn masa,
it was yuka and green bananas,and then inside I put some pu pork.
(13:39):
Actually it was some sean lene.No, they better not be no
pink in there. You'd be sproit might be might be a little pink.
Good that was mine. That wasmine. Bunch of family in town.
That was it. That was good. So check this out. Hold
on one more bro, I'm joiningeverybody in the War of twenty twenty four
(14:01):
of going on a diet. It'sa very popular diet. Wait, hold
on, what is it you?I'm not going to say hold on,
yeah, you going on. I'mthree days in right now. So it's
a very popular one that plays onyour radio station. So the the on
this diet I can't have. Ican't have banks. It's got that sugar,
sugar, that s something in it. Yeah, So I can't have
(14:24):
that. What can't you have?Bro? I didn't know. So I'm
like freaking out and I go toI'm at work at three am, and
I am freaking dying yesterday, likeI am dead to the world. The
most miserable f and day I've everhad in my life. Right, So
I looked at the little Facebook chator Facebook group thing and they're like yeah,
And I typed an energy drink andthey're like, yeah, go get
(14:46):
this ZeVA zevas Zeba. They sellit sprouts. I can tell you the
last time I've been to a sprout. Yeah, yeah, walked in there.
Bro. God, that's why youand I just need to go hang
out and sprouts and just act likewe know what the hell we're doing.
Yeah, you not the energy drinks, Bro, I was back to freaking
(15:07):
Kyle's back, you think, so, Yeah, I don't like that.
Ain't like I liked it. Youliked all bro, that natural craw I
had that. I I can't doanything else. I had to have something
in my life to wake me upbecause at three a y Miami's zombie we
can't say coke. Can't we saycoke? You can't say Coca CoA?
Yeah, you can. Have tocome on. Anyways, that's my life.
(15:33):
What about you, Beryl, Let'stalk about your christ talk about moms
and dad. Man. I lovedmeeting your mom's and dad at the Christmas
parting. Yeah, me and yourmoms was talking trading recipes. Actually,
I think I'm invited to the house. You probably are. You probably are.
You Can you imagine Beryl flipping outif you don't go there pumping moms
(15:54):
in the kitchen. I'm gonna stormit in like a teenager. Bob,
where's to me? Ceasy? Phil? Oh, what's up? Bell?
Let's going moms of cooking pizza?But like, what is happening right now?
So my Christmas? So I wasoff the same time Phil was.
(16:15):
I was off for two weeks.Yes, and I did. I did
the same thing. Filled it liketwenty twenty three and ob anybody else it
It was like you were like ina spin cycle, a god dang washing
machine. Like you never could getcentered, You're just getting You're just thrown
around all year long. I waslike, finally at the end of the
year, got there and I likethe week between Christmas before Christmas, I
(16:37):
didn't do a thing. Yeah,Like I legitimately slept, woke up.
I was like, oh I goback to sleep again. I didn't do
a thing. You got weird hourstoo. Yeah. I didn't do a
thing that entire week. It wasgreat. Christmas. We I went to
like a kind of like an openhouse kind of thing for a bunch of
people, like you know, smallfamilies out here, people moved here,
(16:59):
whatever. Did that. It wasfun house in your neighborhood. No,
but my poor parents live. Theyhave like a big, huge It's like
almost like a neighborhood block party becauseit's bunch people like, you know,
like some people will have family here, people will get whatever. So it
was cool. It did that ChristmasDay, Christmas Night. Didn't really do
much of anything. Went to abuddy of mine's house Christmas evening and just
(17:22):
hung out there. Nothing crazy.Uh, didn't cook it all that whole
time. Like I said, Ididn't do a dang thing. Besides,
I did make chili. One day. I left over try tip and I
was like, I got to putthis in some chili. So I went
after and made some chili. Itwas it was dang good beans. Beans
no beans, no beans, beansbecause a beanos no because beans. Okay,
(17:47):
So one day I would like toadd about chili. Everybody has the
wrong impression about chili because is therereally a chili bean? Well they we
they call chili beans. It's akidney bean. Yeah, it's the real
name for a chili bean is kidneybean. And really the real name for
chili is chili because of the pepper, because of the chili beans exactly.
(18:11):
All right. Well, we actuallyhad an argument about this because I made
chili and I posted it and somebody'smine were like, there's no beans in
there, and I was like,there's not supposed to beans in there.
And people were kind of like chirpingback and forth about it, like there's
got to be and I was likeno, And a buddy of mine said
it best who's not a cook.Whatever it goes, Chili that has beans
(18:33):
has no flavor or has no meat. It's filler. And I was like
I kind of I was like okay, and he goes. I grew up
dirt ass. Poor my mom putmore beans in there than you can imagine,
he goes because she couldn't afford meat. He goes, so to make
it where we weren't eating, hecalled the diarrheal water. He goes.
She filled it in with beans andI was like, that's so true.
(18:56):
He goes, he goes, goodchili. He goes, it's got like
meeting there. So asked me.He goes, what kind of meat you
got in yours? And I waslike, it's got half a try tip,
all like cut up super fine inthere. I go, it's got
a pound of ground beef and it'sgot a pound of Italian sausage all mixed
in there. And I said,I put it on. So I put
it all together, put it inthe in the Dutch oven and just put
(19:21):
on my GMG. Yeah at liketwo twenty five yeah, and was like,
I'll check you later. And ithit that thing like eight hours later.
I go out and stirred occasionally.Yeah. Fire, that's making my
stomach right now. Came out withsome it was good chili there. It
was great, bro, what's thatcan't because because you're on your new diet,
yo, you did you water fast? You should have took my advice
(19:42):
and water fast for three days first. But I'm gonna I did the carry
off I'll go on a whole thingabout it. So I did chilli on
that and then on New Year's orthen the week before that. So the
guy I was gonna tell you wegot to have on the podcast here he
h works in one of our morningshows here in the studio. He wanted
(20:03):
to get into smoking and stuff likethat. So he was we were going
back and forth about stuff. Yeah, long story short, I got him
a I got him a little GMG, got him set up with a little
GMG, and he cooked his firsttry tip on it and he loved it.
Well. Then he had his son'sfirst birthday. Oh I saw this
and he wanted to like had thisidea what he was getting, Like,
(20:27):
this is way too beyond you,Joey, I'll do it. Yeah.
Yeah. So at first of all, I was just doing some pork butts.
Yeah, easy, simple, right. Well, then that evolved into
his wife was like, well,you know we're gonna do tacos. We'd
really like to have pulled chicken.Add that dilemma to it. Dilemma,
but to add that level to it, I mean pulled chicken. Ze just
did a bunch of chicken thighs.Yeah, I hope you had a big
(20:49):
kitchen aid. I better believe Ikitchen aid like a mofo. I kitchen
aid like it's twenty four. Let'sget rid of the kitchen note. Let's
keep you going. Kitchen AD's evenbetter, buddy. Nope, oh god
no, that's that's no carols.Kitchen ad that bad. Yo and so
turned out perfect. But here wasthe best part. So it's like I
(21:11):
had to get the food there atfour o'clock. It's like twelve, and
he messages me and goes, hey, He goes, do you think you
could make beans? And I'm like, like baked beans, barbecue beans.
He's like no, like something likeMexican beans, like somebody could do it.
I'm like, you, I postedto soak these overnight. Yeah exactly.
(21:33):
So I'm like, so exactly,you said, Hey, Suri,
I went on freaking Google, canput in. I put it up.
I literally just put in. Iput in canned pinto bean bean recipes,
and this woman's web page came up, and I should give her credit,
(21:56):
but I did not. No,No, it was some random person I've
never seen. It was so basicor her web page was so basic.
So it was two cans of twobig cans of pinto beans, threw those
in there, saw are drained.And then it was two cans of pinto
beans in a blender with the juicepuraded, mixed them together, got them
(22:18):
hot, added some green chilies tohim, and then it had a little
extra water and took the water offit. And then I just took a
whole block of cheddar cheese and justshredded and dropped it in there, cheese,
thicking it in the beans, andit thickened them up and they were
fire to the point where I waslike, I don't know what the heck
(22:40):
I just made here, But thisjust I never had beans and cheese and
beans beans. I thought this cheeseon top of the beans. Put some
manteca in there too. Honestly,I was just I was just dealing with
what I had to work with.No, I can't have that the large
I see the bs I have toeat bro not be it's real good stuff.
(23:03):
I'm on some new clean stuff thisyear. It's all about balance.
You got a question, It's allabout balance. Many have you guys ever
cold plunged before? Yes? Ihave? Have you? Yeah? At
lifetime you jumped in a pool,which what they have what hold on all
directions here? Barrel? How didyou do it? Did you jump?
I have a friend of mine whohas a cold plunge in his backcard,
and I have another friend of minewho's got above ground one, mister Jay.
(23:26):
And so now I wasn't John Jay's, but I have a buddy on
the same setup as that where he'sgot a cold plunge in his back here
next to his pool. And youdid it? Yeah, four minutes or
three and a half minutes, youdid it too. Yeah. I gotta
be honest with you. It's notas horrible once you get in. Once
you get in that first forty secondsto a minute, yeah, I was
(23:48):
horrific. Yeah, and then yourbody kind of like locks up. Where
I struggled with was the getting out, yeah, because like I get cold
and I get like locked up tightyeah yeah, and then you gotta like
lift your legging like climb out ofthis like cold plunge tub. Yeah.
Yeah. And so that's why Ionly like the cold plunge at lifetime,
(24:10):
because lifetime, you go, youwork out right, and I find cold
plunge actually helps you with your information, right, you know, like you
you sore and stuff. So itworks all that out. Then you jump
right into the sauna like so thenNat loosens everything back up for you and
you tore my a cl this morning, I think, are you cold punched?
Well? Turned off the house?You had to take a becka,
(24:37):
dude, that's okay. So Itook a hot shower. It's two am.
I'm taking a hot shower. Boom, ready to go. Then they
say get out of the shower,dry off. Is this hard part of
your diet thing? No, it'snot part of all. But I was
just like, I was like,my mind was I went on this TikTok
rabbit hole. So then the breckaguy was like, yo, just turn
your shower onto cold. So Ihave, uh, what do you call
(24:57):
it? Like one of those nota miss shower, but like you got
shower heads on the side of rain. So he said, turn it all
the cold, then just get init. I'm thinking, yeah, at
two am, I'm ready turn thaton cold. Bro, I's the worst
lip that. It's the worst thing. Ran out busted my I felt I
was bad, all bad, bro. So am I trying it again?
(25:21):
Never again? So at least ifI could jump into something, yeah,
good to go. Yeah, butI would never try to shower because you're
gonna be cold in one area,like at least when you're down, like
you're down at your shoulders, likeif I just wake up, maybe yeah,
but not after a hot shower.Now I teased you about I teached
you about the electric guy or thegas guy coming and turn off your water
(25:41):
because it happened to me in college. We all rented this house and we
didn't pay the bill, and thegas guy came and one of my roommates
let him in to turn off thegas. Right now, we're all taking
cold showers. I busted my lipbecause I was in there just rantically,
like frantic, just showering and rinsingand showering campus lip on this shower head
(26:06):
like I was like, all itwas just so painful to take showering.
Bro. I was like, allright, guys, we got paid his
bill, We got get into somethingright now. All right. Back to
the food talk. So I didthat. I cook form he loved,
and everything was great with that.But on New Year's Eve for dinner every
year, I go with some friendshere then on a local brewery, uh
(26:30):
hu sprewing. I went with them. We go to Ocean forty four every
year in New Year's Eve for dinner. If you guys, thanks for the
invite. Well, it's me andit's a good family. I mean they
were at the Christmas party, wellwho wants to bring the troll with people?
Though I know at the end ofthat party they would all look at
(26:52):
Beryl and they said, that wasthe best he needs to come. That
was the best decisions you ever had. Whoa we we to dinner? If
you don't know Ocean forty four isit's a high end steakhouse seafood house here
in town in the Phoenix area.The time is that they're well that's another
subject. Sorry anyway, So theyhad something that was incredible. They had
(27:18):
chicken fried lobster tails Okay, ohmy god. And then they also had
fried shrimp. They had fried shrimpdeviled eggs. I think I've had that
before. Actually fire those two appetizerswere and the double deck and the double
(27:41):
degg. But it's like it's fried, but it's like like Cajun fried.
And then it's like almost like it'sminced, so it isn't like you're getting
a big piece of shrimp. It'sjust like it's almost like I said,
it's like minced and it's just ontop of it. Oh that was good.
But those chicken fried lobster tales,Oh my gosh, so good had
(28:06):
that? So that was mine forthe most part. And now we're here,
we are rolling into the new year, twenty twenty four. It's a
nice even number for us this year. Did you it's all about being even
in balance? Oh, here wego. I don't need no philosophy.
I mean, I'm just I gottasay. Though my year started, I
mean it could end crappy. Butmy Michigan Wolverines playing for the National Championship
(28:29):
game right, the National Championship onMonday, which was great. It had
to help repeat that again, Cowboys, he repeat that again, my Michigan
nation. Yes, yes, allions. We all saw what I got robbed.
The Lions got robbed, got robbed. I've never rob It should have
never even gotten to that point becausethey we should add a pass interference way
(28:52):
before, because they called the trippingcall on a Cowboys offensive lignment. Who
wasn't tripping It was that hutchingin dbag, that the guy who destroyed your
all pro Hey, by the way, did you hear that. Did you
hear that your all pros? Jockis still hanging there and hey, he
owned you guys, that's what Anyways, No, I agree that's here because
I'm not blaming the Cowboys anymore.Like I don't blame him, I don't
(29:18):
I blame the NFL officiating if youdon't tell me that they're not on the
take it is it was. Itwas funny how the Cowboys barely won that
game by some miss freaking stupid play. Yeah, yeah, right, and
then all of a sudden, theEagles get beat by Arizona. Let's go.
(29:40):
But there's also so many look holdon, no, no, no,
no, no, no CBS,the NFL why had the same official
hold on? Jimmy Johnson gets inductedto the Ring of Honor that night,
Yes, and undefeated at home.All the old time Cowboys are all there
to watch Jimmy Johnson do his thing? What did that have to do with
(30:02):
you think what the NFL was gonnabe like, Yeah, maybe the Cowboy
should lose this game. No,no, it's not happening. It's not
happen. Here's the ill put alittle saw on your team. They got
assaulted. You guys will lose inthe first round of the playoffs. Way
you see what bracket we're in.Yeah, it don't matter. Don't matter
who you think you got for Seattleor the Rams. Oh s matth Stafford
(30:26):
will light you up. No,No, your second, Jared Gofflet your
second here. Stafford is gonna lookat Cooper Cup and Nakou on the other
side and be like, I'm gonnago this. Oh he's gonna go to
Jefferson as well. If you playagainst the Rams, you guys will lose
by seventeen points. I will takethat call all day long. Seventeen points.
I'll take that right now. We'llwait and set right if the matchup
(30:48):
happens. Yeah, yeah, allright, all right, let's get back
into Barbie. I got a questionanyways. Yeah, have you guys seen
this new rib association that has poppedup? I sped up and rolling deep
I saw because I don't think I'veseen you so happy about something. How
do you? How do you signup? Tell us about the events start
this week or not this week?This year in Oklahoma, they're starting to
(31:10):
Oklahoma. A bunch of promoters havealready put their names in the hat to
get the paperwork going blah blah blahblah blah. Promoters put the names in
the hat. Yeah. So ifyou want to be a promoter of the
event, you fill out an application, you send it in. It's just
like seeah same, it's sane,just like I s Yeah. Yeah,
okay. So here's a little rulesand here we go. Yeah, types
of ribs for this cookoff. It'sa one day cookoff. I love these
(31:33):
little one day cookoffs. Bro.It's not a three day or you know,
Thursday, you get there, partyall night Friday, you know,
do all your barbecue stuff. Yeah, this is a one day yeah,
all right. So the types ofribs you can cook. You can cook
baby backs or spare ribs. That'sit. Baby backs are spare. Promoters
have the option for providing the ribs. They have the option. They have
(31:55):
the option to keep griming what that'sgood though, but to keep the cost
down as a promoter trying to puton an event and people can bring their
own ribs, let's go, it'sperfect, all right. Meat inspection,
there's no meat inspection that will beconducted. That's a problem. That's a
problem. If you bring your ownribs, it's going to be a problem.
(32:17):
Here we go. Meat can betrimmed before arriving at the contest.
You hear the rest of the wolves. Let me finish this first. Let
me finish seasoning an injection. Noseasoning or injecting ribs before arriving at the
contest. How would they know?Any cook cot pre seasoning or injecting their
(32:38):
ribs before arriving at the contest willbe disqualified from the contest and possibly banned
from the rib cook office. Buthow do they know? They don't inspect.
That's I Therefore, you just openthe door for Pandora's box and people
get weird. Yeah, but Imean seasoning. You could see if some
(33:00):
of these stuff was season now,you can inject every living heck out of
everything before it got there. Okay, you gotta had that much of an
advantage, That's what I'm saying.Is it really gonna hapen? Because you
know what, you still gotta cookit because I break of a team no
names. Allegedly, everything was alreadytrimmed. You're allowed to in ksebs seasoned
(33:25):
and injected. You're allowed to inksebs or no, you're not allowed to
do that. In case bs alreadybefore getting to the contest. Was this
the royal Nope? Did it helpthem? No? It did not.
Nothing helped them because they couldn't cookthem. Right, So there's that.
Yeah. I mean, okay,what advantages or disadvantages do you both see
(33:47):
on injecting your ribs before the content? I don't know enough about it to
say whether or not it would work. No, here's the deal. If
you know what you're doing and youuse the rite amount of tender riser on
your ribs, it will have abetter advantage. You think it will have
a better ad So yeah, becausejust just look at the let's look at
(34:09):
the obvious. And I'm glad youbrought up ribs because I got something.
But but look at look at theobvious. You take that tender what's that
with Smithfield brand tender tender tender risribs or whatever that you cook that against?
Uh, a regular Smithfield Natural orsomething like that, or Perry Fresh
(34:32):
Natural, They're going to be alot more tender. Eh. Okay,
maybe yaybe I don't you still gottacook it. But here's the deal.
Here's the deal. I don't carehow tender they are. They're let me
just carry so for me, sureit could. It could. Texture is
going to be a different Yeah,But so I have a very strict timeline,
(34:52):
right, Yeah, at a KCBScontest, like I'm injecting ribs at
four o'clock in the morning, No, four pm in the afternoon on Friday,
after beat inspection and all that.Inject the ribs, they sit overnight,
and then I seizon them probably atthree or four in the morning.
I seize them and they sit onthe counter, and I let them get
to room temp before they go onthe grill about seven about eight, actually
(35:15):
seven thirty eight o'clock. So Idon't really see an advantage that because that
would screw me up, even ifI were to inject them and try to
seizon them before I got to thiscontest, because contests usually start like SCA
for example, at seven am.Does it allow you, though to work
with somebody who does know how toinject properly? Yeah? So does that
(35:37):
allow you to kind of be like, hey, so here's let me let
me just keep reading these rules.So there, it's not like a KCBS
type rib You could turn in smokefried ribs. You can turn in terioki
ribs. You can turn in baconwrapped ribs. You can do any type
mango rip. You could do anytype of rib. You will love this.
So it doesn't mean because casebs youcan't right, case yes, O,
(36:00):
case yes, you could. Youcan turn to imply them. You
can turn in what you want.You can turn in what you want.
But you don't want to. Youdon't want to be too much outside the
boxer. You're gonna get smashed.Why because the judges aren't fair and don't
judge objectively based on what's in frontof them, the base on their own
(36:20):
personal preperacy. There's a preference.Wait, you say they let their personal
is coming to effect the overall judge. Totally, totally. I had one
judge that's I had one judge tellme that he does not like to eat
chicken on a bone. So whatare you doing judging. We're not talking
about We're not going there. We'renot going so cook objective cook's age,
(36:46):
fire source and turn in boxes.Cooks must be eighteen years or older to
cook in the Rib cook Off Associationevents. I'm past that cooks can use
any fire source to cook their ribs, any fire source, deep fryor promoters
have the flexibility to choose a firesource for their specific event. So you
(37:07):
know, you go to event,it's like, hey, I want you
to smoke them only, or hey, actually we're only not providing no electricity,
so breaking your own fire, yeah, or deep frying or you're only
going to do this, do thatall right? So only one pit per
person. Turn In boxes will havefoiled disc and six ribs in the box
(37:27):
only, so no containers of sauceare allowed in the turning box. So
you know the judging rules. Thereyou go, bro ears perked up.
Non certified judges will I guess becauseit's new, you can't certified, so
they could just move on over becausethey certified. Non certified judges will elevate
(37:52):
the ribs evaluate wack down. Judgingwill follow the double blind method. Criteria
is appearance taste with a decimal ratingand tenderness with a decimal rating. So
there's the taste and then there's thetenderness. So you know, so okay,
(38:14):
ribs can be picked up or eatenwith a plastic fork. Turn in
only six ribs, no more so. The normal payout first places a thousand
bucks and goes five hundred four hundredtwo hundred and fifty and then places six
through ten are one hundred dollars each, and then they're gonna have to buy
in. That is not like butI'm gonna gues it's about one hundred and
(38:36):
fifty bucks. Especially if you've gotto supply your own real light. It's
just like steak. They've no no, no, no, no, that's
what I mean. I mean,I'm just asking, is it gonna be
like sea where you you know,come in the morning, you set up,
you cook, you turn in sameday, or is it going to
be like a day No? No, no. This is why this came
out because they want a one day, same event, you know type it.
(39:00):
I love these companies. You atleast got like four hours, three
four hours. You're gonna have tohave four hours. Yeah, you're gonna
at least so people got to getthere early. Wow, it's on them.
And then what happens if you havelike a Ribs election, right,
so you're gonna go to a tableand do a Ribs election and they gonna
but if they tell you you canprovide your own ribs, I don't think.
(39:21):
I don't I really don't think apromoter is going to have that expense
of forty teams supplying each team withsay two racks of ribs. That's a
big expense, Yeah, it is. Rather they say bring your own ribs.
Yeah, well, don't know what. But then don't charge me two
hundred dollars than the one to fiftyI bet, I bet it's one hundred
and fifty bucks. And then they'rekind of the cool thing about this too
(39:44):
is they have a championship at theend. You win, you win an
event, you get a ticket,golden ticket, whatever. And the championships
in Oklahoma, Oh, there's achampionshipeah like an Sea World Chance. It's
the same format as SCA. Now, if you think about it, they're
gonna be adding ancillaries they yes,will as well make the ancillary's chicken brisket.
(40:05):
And when are they win? Soonly in Oklahoma's right now, right
now. But I've saw like peoplecomment on Facebook about uh requesting the paperwork
to be a promoter, to doto host an event, because I know
John Lindsay he's hosting events. He'sgonna host events in Arkansas. You're not
getting close Arizona, I know,no, No, But Oklahoma, Yo,
(40:29):
we got Corey. I'm gonna gowith Corey Chef, Cory bro Jeff
Corey, Corey Chef, Cory philsous chef. Was we gotta go,
we gott analogy exists, dude,we gotta go cook some all for this?
Now what now? What does thistell you? Okay, so here
you go. You're your crips album. I might think about it. Okay,
(40:51):
So what kind of ribs would youcook? What kind of ribs?
Don't cook country? No, babyback, don't what I'm talking about.
What I'm talking about? Hey,do you show up at nine o'clock turn
into one like, good luck,good luck buddy, But I'm gonna have
my poor boiled country ribs. Whatwould you cook? What would you cook
(41:13):
like this till like like honestly anything? Yeah, I don't know like that.
That would have to give some thoughtbecause, of course, of course,
we have been trained to cook SaintLouis in a box neatly, nicely
glazed and now appearance. Yeah no, And that's what I'm saying. So
(41:34):
now that you could go off thecuff, I would probably I would have
to pay the box. Now,I'm just saying this out loud about going
off the cuff, because when SCAwas big time out here. It still
is. But when SCA was outhere and they would have ribbed ribs as
their ancillaris, my dad and Iwould absolutely not to sound like an a
hole smash on people with this.You know why because everybody was so used
(41:59):
to cooking the caseybs the suite.That's why Knox would do terioki knock it
out of the park. I woulddo the bacon wrapped knock it out of
the park, just because it's differentthan if you're a judge. You're sitting
there right here comes ribs, uhcaseys ribs. Yeah good. I can
eat it with a fork, forkand knife. Guess what, over cook
(42:20):
them? They want them tender.It's forking knife because the hand or they
get. You're gonna you know whatI would do. You're gonna have judges
that are gonna say you're gonna cookit. You're gonna cook them more.
You're not worried about the bite youwant to fall off the bone. Yes,
yeah, And I'm gonna do mymom's oven ribs. I'm gonna get
any heat source you're allowed, cookthem in the oven and put some of
(42:45):
that hinds onion piece. Barbecue sauce. You do, you bro barrel?
What kind of ribs did you cook? I would do Texas styles, Saint
Louis ribs. I really love.That's what I really been loving is Texas.
That meat uh almost just like alittle tiny bit of a glaze.
You have to have sauce. Let'ssee. I don't know it would have
(43:07):
a little sauce on it, butit'd be almost just like such a glaze
that when I do it. WhatI've been doing with mine is I've been
doing cosmos SPG, doing cosmos SPGacross it, and then taking a little
bit of uh, like a likea hotter like pepper, just a little
dusting of that across the top ofit, and then just rolling them.
(43:29):
And then when they get close,or when they get about done about one
hundred and eighty five hundred ninety degrees, I take them in what is it
the uh blues hog the their Tennesseered. That's the sauce that's thrill thin.
Put a little layer of the haton there, and then I just
lay the ribs in there, wrapthem and foil and set them for like
(43:49):
an hour and a half, sothey got a little glaze on them like
I would roll something like that.Maybe, bro, this is interesting to
me. Man, So speaking ofribs, not to switch subjects. I
don't know if I'm late to theparty of everybody knew this. Did you
know Smithfield got bought out by aChinese company? Smithfield? No, Smithfield
(44:10):
Virginia, Virginia base family owned farmhas got bought out by a Chinese doesn't
surprise me. Company. Now they'rethey're bringing it public. I guess Smithfield
had problems and they they were layingoff and they had to kind of get
(44:30):
some kind of investment. That's why. Well, so that makes sense why
they're not sponsoring. Smithfield was acquiredin twenty thirteen by China's top me producer,
which is known as the wh Gripto four point seven billion dollar deal
mark one of the biggest take oversin an American base business by a Chinese
company at the time. But thiswas in twenty thirteen. I know.
That's why I'm saying I'm late tothe party. But no, now it's
(44:52):
becoming that now that we're coming.I thought it was just soon, but
they're making it public shares now they'reabout to be the first come out.
They're gonna go public, and Igot to go public. Let's go buy
some stocks and and uh so youwant to talk speaking of ribs, we're
talking about ribs and companies. Yeah, dude, I geeked out yesterday.
So I was at the grocery storeBashes Local groc Stoy. Yeah yeah,
sup in my house. Anyways,I'm going through and you know, when
(45:14):
you walk into the store, theygot the random signs out. It says
pork back ribs dollar forty seven poundpork back ribs. And I'm like,
okay, whatever, what's a backrip? Like a baby back? They
got you dollar for I'm like,yeah, whatever, don't really think much
of it. Go walking back inthere, they're Prairie Fresh. Woo,
Prairie Fresh dollar forty seven pounds.I got racks of them. I'm looking
(45:37):
at my receipt because I literally gota receipts. Talk about it. Five
eighty one and five dollars and eightyfive cents. Where was this at the
bashes? By me? But Scottstill five hours? Many? How many
wreckses? I got two to okay? I got to you Max. You
gate was three? Oh okay,it was like it they put a max
but you could go you could goback around twenty times. Bro, I'll
take my carts to the truck backin, truck back in. But a
(45:59):
dollar eighty our dollar, That sure, sir, we see you dollar for
it. I was like, that'scrazy, dang. And the thing is,
I don't know if people realize howgood those are. I'm like,
yeah, but I mean, grantedthey are frozen, so you're gonna go,
yeah, well, frost I thinkfor a dollar forty seven they were
(46:19):
frozen, pre frozen, frozen againand the prosted it prote what. I'm
going to enjoy them and then we'regonna know the difference. We got to
talk about one other thing. Iknow, we're kind of going a little
longer. We got to talk aboutthe Memphis in May situation which is going
on. So obviously Memphis and Maylong standing competition. They last year kind
(46:44):
of fell out of shall we saylove with the city the venue they were
hosted at. There was all sortsstuff, possible lawsuits right between the venue
and the city going after Memphis andMay for damage it is, and they
were having to move locations and therewere some talks is Memphis and May gonna
(47:05):
go away? And there was allthese different things, right yep. Well,
memphism A was like, no,we're still going to go forward.
You know, they were going ahead. What's happening the same weekend that was
Memphis and May yet another contest,But this isn't just any contest. Fifty
g fifty thousand dollars and is atthe river and it's at the riverfront.
(47:27):
That's a pis slap. Okay,all right, here's two questions I have
but I don't remember. Yeah.One, well, here's just a couple
of bullet points. One somebody sleptwith somebody's wife. Nope, one gracious
One, who's the sanctioning body thatstill hasn't been announced. All this money
you know they got Maybe it's thatthat agent company, that boy Smithfield,
(47:51):
Okay, whatever, So they gotall this money, right yeah, So
now they're trying to you know,they need teams that are going to sign
up in fifty g's. That's intriguinga lot of serious cash. So here's
the deal. My my belief iswhen you try to sign up for Memphis
and May, it's a process.You got to sign up and they have
to pick you, right, yes, yes, take an application, right,
Yeah, so you get accepted oryou've been going to Memphis May for
(48:13):
so long and you're like, Idon't ever do well out here, so
let's go try this O. Yeah, you do this other contest, right,
what stops you from splitting your team? Yeah, but you can do
this contest. Boom, it happens. Done. Now the city is like,
you know what, we're done withbarbecue here Memphis and make take it,
you know, go back to thewherever you're at now you're going to
submit your application to Memphis and Mayand be like, oh, I'm ready
(48:34):
to come back like black buld okay, yeah, white ball yeah, white
white question. And then you won'tyou won't get accepted it. That's my
thoughts. The question though, that'sone. Why do you not compete in
both competitions? I mean, Iguess it could. It's too much,
but you'd have to have to havepeople fifty in the line. Yeah yeah
yeah, but that's not I mean, and what's what? What's how are
(48:58):
they set up? What's like whatthe sanctioned like? Who they haven't come
out so is yeah, it's closelike we should And you know what's funny
because I still clear thoughts they clearaway. I thought the Memphis of May
fifty thousands came out a lot earlierthis year, and that was probably because
the reason why because they was tryingto get enough people to get signed up
before the Yeah, butt, metell you what fifty G is fifty G.
(49:22):
Come on, barrel, let's goout. But does that contest make
you a world champion? If youwin? It makes you fifty thousand dollars
richer? You don't. Hey,guess what that big old ribbon in that
brass trophy where fifty G fifty Gin my bank accounts? Is I got
fifty thousand dollars in there? Ihear you're gonna take that trophy to the
bank and they're gonna go No.I've seen firsthand, and I've heard stories
(49:45):
from these new contests that pop up. Hoh, there's so much money.
There's this we all go compete.Hey, guess what your checks are in
the mail? Will write you acheck later, you know, give us
You know we don't have any check. How many times have you as that
we've been to a contest that happens. Did you guys get paid from up
Perea yet? Zero? You candon't bring that up to Smitty Smitty won
(50:05):
the whole damn from what there wasa contest in Peoria? First timer.
Oh, we forgot to check book, we got at the house. He
never how long they won the wholething and never got paid? How long
ago? Is this what? Eightyears ago? Twenty four? Bro?
Wow? Yeah? I mean butthen again, so you're saying that you're
(50:25):
you're a little apprehensive to go tothis contest. I mean, how are
you going to announce all this money? But there's no there's no sat hold
on. My point is you saidyou have some apprehension about going to this
contest, right, I take itthrough to smoke, and you've had some
apprehension about going to this contest becauseyou don't know where the money's coming from,
you know where the sanctioning body is, you don't know the rules,
(50:46):
you don't breaking, you don't knowwhat you're cooking. It kind of sounds
unorganized, right, you still goto the American Royal though? All right?
Yeah, right have you do here? You gotta go? Yo?
But no, why why do yougotta go? When I bring that up?
Yo, but why do you gottago on the whole? Hold on?
Why do you gotta go I'm notbeen on here for an hour and
a half. Kyle's got deadlines.Hold on, well, why do you
(51:07):
got to go on that? Youalways get so you always gets so weird
out when I bring that stuff us. He wants to be called. You
want to talk about quote unquote beingblack white ball. You're afraid that this
podcast is going to cause that toyou. And if that happens, that
goes to show me even more thecorruption and the bs of the judging.
(51:28):
If what we talk about on thispodcast for our couple hundred listeners and our
couple hundred downloads affects a major organizationlike KCBS to where they start impacting your
scores down, guess what, itbrings my point even more. Let's bring
yo thin, get through the smoke. Could it be? Now, let's
just think through right, you knowstreet analogy. Right, So this city
(51:51):
said, all right, Memphis ofMay, we don't no longer want you
hear you tearing up our property,bob about a million dollars? Yeah,
yeah, yeah, yeah, youdo all this right, get out to
hear. But now there's a mysteriousthank you. You'll think the city's putting
it together. Maybe they are He'slike, oh, we we can find
that another way, another avenue.Raising all this money we don't need about
(52:14):
how about that cash you wouldn't?All right, I'll tell you. I'll
tell you trophy for fifty thousand.How's getting anxious here? Before we go,
though, Kyle, I do haveto bring something up you. You
responded someone on Facebook about birds andbones and they were common when it's gonna
(52:36):
open, right, you said February. Just look at said February. You
said February. No, no,sez everywhere you heard it. And then
that your spoof account is the onewho posted it. Yeah, yeah,
you're a spoof account. I havea spoofer. You got a spoof account.
See that's barrel boy. Then no, that's you. It is you.
(52:59):
It is you. You post.Why would I all of that stuff?
You got all that? Why wouldI have my own account? Wait?
So that came in a DM.I didn't know it came in a
DM. I thought it was ascreen shop from Facebook. I don't know.
So, which means to tell methat possible you are the one behind
that. Yeah, he is,he is. He's spoofing his he trolling
his own self. No, whywould I do that. That's one hundred
(53:20):
percent Nomini. That's facts. Ididn't know if this man, a Cootti
guy posted it. Yeah, that'son that's on DMS. That's on my
find your Facebook page. It sayshere. It says here from Angie Dobbins
Drake any updates and you said yesexclamation point of an update soon we'll be
ready to roll. No later thanFebruary. So no later than February.
That's twenty six days from now tominute. Are you actually gonna open in
(53:44):
twenty seven days? Talking about it? You just told you're going to well,
Beryl, it's fours to leave.Yeah, me too. I got
to go to my orientation for feathersand bow my job. I got to
get to my job orientation for feathersand bones. Can I ride with you?
Boss? Let's go. We alllove Kyle. I love how Kyle
gets so anxious. He's gotta go. I swear to when we's got to
(54:07):
go. When we bring up corruptionand judging case, CBS and the Royal
and then we bring up the restaurant, I gotta get this pain. I'll
just be quiet. But this howlong have we been on this damn thing?
An hour? We missed us.We miss that. We were we
were catching up and at a meetingbefore the show. We would have been
recorded for fifty four minutes. Soit's okay, what else you want?
(54:28):
You gotta go, though, It'sokay. Kyle's gotta go. Everybody all
right, Yo, he's gotta go. You gotta go, He's gotta go.
I have I haven't heard from myI haven't heard from my job at
like you that's on. Indeed,Hey, is your nue're done yet?
Yeah? Is it? Can wesee it? Can we see it?
No, because you don't have itdone, there will be. I gotta
go. Audios Happy twenty twenty fourlater
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