January 31, 2024 • 49 mins
On This Week's Episode Kyle And Barrel Dive Deep Into How To Make The Best Wings For Next Week's Big Game. We Talk Cooking Process, Wing Sauce, Everything You Need.... And Kyle Lets You In On A Game Changing Secret For Your Wings. Barrel And Kyle Talk About The New Green Mountain Grill That You Are Seeing Out In The Wild, And What Are Thoughts Are On The New GMG..... AND.... Kyle Gives Another Restaurant Update, Are We Getting Close To The Opening Of Kyle's New Spot!?!?!?!
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Episode Transcript
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(00:00):
Sit day easy, all right,welcome to don't drop the tongs. I
am barrel boy across for me isyour behind barbecues one and only. Kyle,
I'm ready today, boy, I'mall one. It's been a long
day. I'm right there with you. You're on one. I'm on one
next week. Usually Kyle is Philthe Grill perfect Phil No here now if
(00:23):
you've been listening to her, noteven out of January yet, and he's
missed too. But he's missed too. If you listen to our podcast before,
we said that if you did notgive us notice, you owed us
lunch. Phil did say that hewas sick, and we all kind of
made a collective decision of Phil,stay away if you are sick. I
don't want to get sick. Imean, here in the valley. We
(00:45):
record this podcast in Arizona. It'sabout to be the best week of the
year, even if it's possibly goingto be raining. The Phoenix Open,
the world's greatest golf tournament, partychaos. I mean, I bought my
house because I wanted to be closeto the Open. People think I'm joking.
I'm like, no, I'm deadserious. I love the Open,
(01:06):
the concerts that go on afterwards.It's the greatest week of the year.
Birds Nest, the bird's nest,favor the bird's nest. If you're not
familiar with the Bird's Nest is itis a concert series that goes on after
the golf every day. And it'snot just like oh, little mom and
pop bands, No, like bigheadlining acts like this year Wednesday at Hardy's
(01:26):
headlining. Thursday night is party,Thursday night is Derek's Bentley. Friday night
they go a little old school DuranDuran, Saturday a go DJ's Caigo.
I mean the past, we've hadJason Eldin, Kid Rock, Steve,
Ao, keyh Snoop Dog, allthese people are there. It is a
wild times there, like they're like, yes, arrested type kind of nights.
(01:49):
Yes, I'm right there with you. It is the greatest week of
the year. So long story short, we told Phil stay away. I
didn't want to get sick. Iknow Kyle's been running around because before we
get rolling into it, your restaurant, which has been a working progress,
Birds and Bones. We're getting close, very very very close close right now,
it's in the hands of the healthdepartment. Okay, it's in the
(02:10):
hands they expedited my package, allthe stuff. I talked to him yesterday
and uh, the Inspector's gonna callme. We're going to schedule a time
for them to come. And itis about to be real life here.
Sure, and you're ready to rip? I'm ready. So that's exciting.
Get the menu dialed in, child? How staffing going, because I know
you hear people talk about staffing andI saw you posted on social that look
(02:32):
for work. That was one ofmy biggest fears because you know, talking
with Phil, Phil was constantly havingturnover, you know, constantly having people
in and out. And I've heardfrom other business people it's hard to nobody
wants to work this that that Myemail has been alone up good with people
that are they want to work.Well, you know you only talk to
(02:53):
them on an email, but theyseem, you know, a bunch of
go getters. They're ready to doit. But there's tons of people.
Do you think it's partially because whereyour restaurant is it's in Florence, which
is kind of a rural area.Do you think it's because people in that
part of the area are looking tobe a part of something new and exciting.
I think it's both. There's peoplethat are about forty five minutes to
(03:13):
an hour away from that are drivingthen that want to be a part of
this Holy Biscuits. The people.There's like fifteen people that are out of
the city of Florence about forty fiveminutes to an hour, and then there's
another I would say about twenty fivethat have all reached out in Living Florence
or Coolage area. So yeah,so I don't know, I'm pumped up,
(03:35):
but there's a lot of people wantto do it. So you know,
I lie, the hardest thing inthe world was to line up all
these damn people or not damn people, all these people for interviews, you
know, thirty minutes, fifty youknow, however long it's going to be.
I don't think it's going to bethat long of interviews, but just
lining people up to schedule and allthat, I mean, it's tough.
But uh no, it's about tobe real life here coming very very very
(04:00):
very soon. So you got themenu, dial, you got staff lined
up, you're ready to rip.Ah it is the health apartment, right,
health department waiting and you're good togo. And then away it's gonna
go, so looking forward to thatcoming. You know, obviously next week
the big game, you know,the you know all that is coming with
that. I think that the onething with with that, And I think
(04:24):
next week we'll have somebody on hopefullywho is kind of a wing expert.
But I think that has to bethe this next week. Shall we say,
from today through next week, therehas to be more chicken wings sold
than any other time of the year. Every and their mother is into the
chicken wings. You gotta have,and you gotta have that for game.
Damn, you gotta have. Youain't making a mess. You got it
(04:46):
in your hand. You ain't missingnothing out of the game. You know.
Team drums over here. By theway. See I'm a flats.
I know I did. Bro that'sa big debate online. Just post a
videoats. I don't mind either orI don't either. But if I had
a choice, I go flats,okay, because they find the the drums
(05:08):
and get a little overcooked little toI think the flats flats weren't are more
consistent than Yeah, I don't know. See, I also think it's the
way you cook it. Now Ihave practiced, I've done I've cooked a
lot of wings in my life,even contests and even at the house bubbah
blah. Now at the restaurant Ihave, there is a strict timeline on
how these wings are made. Thereis a strict timeline. Okay, are
(05:30):
you gonna drop the tongs until hewings? All right? So now you
think this is the best way tomake wings one hundred percent. You can't
go wrong. Your go to gonnamake wings. Yeah, and you make
them. We'll get into wings sauces. But I'm talking, you're just doing
wings. Okay. I will smokethe wings to one hundred and fifty degrees
okay, nice and low. Getenough smoke on the wings, yep,
(05:54):
pull them off, and then Iwill put them in a deep friar at
three hun hundred and seventy five degreesin beef tallow. Oh oh, so
it goes into beef tallow three seventyfive. They're in the they're in the
friar. Boom, let them go, and I have a time, you
(06:15):
know. But it's every deep.Everybody's deep different. But you pull them
out and I will therma pen thewings. When the wings are over two
hundred and three degrees two oh three, two oh three because there's so much
fat and chicken wings. You canreally push chicken thighs chicken wings, I
(06:38):
mean chicken thighs for competitions. I'mI'm cooking those bad boys to two hundred
and four two hundred and twelve degrees. Really yep, one perfect bite wings,
same type of deal. So Iwill push the limit. I'll pull
it off. It is a perfectwing every time. Every time it's a
perfect wing. Over over two hundreddegrees is my sweet spot. It's hard
(07:01):
to beef two. Now, Igot to fry beef towels. I got
to ask this, and I'm nottrying to be the negative negative Nancy,
negative Nancy, but beef tollo ain'tcheap. It's for a restaurant cheaper.
No, it's not really, no, it's not. I would figure peanut
oil. You guys, Russians getin a fifty yell and drum. It's
cheaper do beef town. It's cheaperto do beef towel. Kidding, And
(07:25):
it comes in a brick. It'snot like the liquid like beef tallow.
I know there's a certain thing forit. I don't know, but it
comes in a brick. I callit Yep. You stuff your deep friar
with that, and that's what weused to Uh. It's got a little
flavor to it too. Boy.Oh, I'm telling you all right.
So, anybody in the competition world, at home, wherever you're at,
(07:46):
if you're deep frying anything, you'recrying with beef town, all right,
I'm all about that. Way isyour life? Okay. So as great
as what the wing is, itcomes down to sauce. And I think
that that is a huge debate becauseI think sauce can be I don't like
when people use sauce to mask thefact that they poorly cooked the wing.
(08:11):
I think sauce there should be anexclamation point on the sentence. Okay,
But there's different ways. So howdo you like your How do you like
your wings served? So you goto us, say you go to a
restaurant, Yeah, how do youlike your wings served? When they you
know they served? All right?Never mind. So my biggest pet peeve,
and I've stressed this to everyone,my biggest freaking pet peeve is you
(08:35):
go to a pizza place. It'sgot wings. Yeah, any kind of
chicken wing place they put chicken wings. The restaurant puts chicken wings in a
bowl with the sauce, mixes itup, and then dumps the whole bowl
the extra sauce into the trays andit's just the wings are laying in there.
They're soaked in sauce. The crispinessis gone and it's just the soggy
(08:58):
f and mess. Like I hatethat as a pet beave of mine.
If somebody serves me that, I'mnot coming back, like, I'm done.
You guys lost me at this now. The people that take their time,
which you're behind barbecue is going todo. You take each individually wing
out and you place it in thebasket or you place it on the tray,
however it is. I make itlook good because you know why you
(09:18):
eat with your eyes absolutely, andif you bring it out and it looks
like crap, well then your expectationsare like nope, I would agree.
I alight, so Beryl. What'syour go to go to wing sauce?
Either homemade or they sell commercially.That's tough because I love wings and I
love so many different flavors. Imean, I obviously do love a good
(09:39):
traditional hot wing. I do definitelylove that. I find oh, my
gosh, blanking on the name ofit. Not Frank's. The other one
I get the grocery store. Ohmy gosh, comes in the bottle,
I'm blanking on it. Dirks,No, oh god, Branks red hot.
That's only that's the only resident.There's another one out there. I
like a little bit more any asI just boxed that. But I definitely
(10:03):
like a traditional hot wing. AndFrank's is good too, like I do
like that, but I like mywings a little bit sometimes different personally.
A mango hobb and arrow. I'mall about that. Mango hobbin arrow.
Life all about that, and I'mweird. I know. I love a
wing and hot mustard. What Ilike a hot mustard barbecue sauce, Like
hot mustard, hot mustard barbecue sauce. Okay, so you take mustard,
(10:26):
you take up. No, no, you take a mustard barbecue sauce and
you mix it with some buffalo sauce. A hot mustard barbecue sauce. I
am all about that, but it'shard to find. People don't have it
that often, but if I'm makingit at home, I do. So
there's a couple of places that Iknow that have it. B Dubs saying
(10:46):
got it. B Dubs is likethe wing spot. Yeah, well,
I mean I don't like their wingwing sauce. Correct. So what I
like do is I go get amustard barbecue sauce. There's a couple of
different ones out there, find whichone you like, and then I add
about half of what the amount ofthe mustard sauce is with a francs or
something like that. Get it hot, add a little butter to it,
(11:11):
let it all kind of cook down, and then let it cool and put
that all together. I'm all aboutIt's it's partially I know, it's just
me. I love mustard on things. I'm the dude if you go to
an Asian restaurant, you know theChinese restaurant, you know that mustard sauce,
Chinese mustard. I'm a person who'slike looking out of spicy mustards.
(11:31):
I love that stuff. Get mesome of that. So it's kind of
like the same kind of vibe withthat that hot mustard buffalo sauce I like
on ribs. And people are like, wait, what different. I'm like,
it's just different. It's a differenttaste. So but go to everywhere
kind of different. I'm mango hobbingarrow, Guy, mango hob and arrow.
(11:52):
Okay, all right, because Ilike the sweet heat, I like
the hot, but I don't wantto be so damn hot that they try
to burn your eyeballs. I canstand in a restaurant where you go to
the oh, you go to signa waiver. It's the hardest wing in
the world. You can only eatone. Why do I want to spend
money to eat one of something andthen ruin nights? There's people like that,
I know, but it ruins mynights. I know. He were
(12:13):
like, Oh my god, mynose, hair is burned out, my
eyeballs watered, my hair fell out, my toenails curled up. It was
good, though. Shut up.That's how my dad is. Bro.
My dad loves stuff like that.Like he will get hot wings and then
he will add the chili peppers,like at a pizza place, those pepper,
those crush red peppers. He willadd that to his every wing he
eats. And I'm like, whydo you like to sit there and suffer
(12:37):
it while you're eating? Yeah,Like, why why do you do that?
I can't do it. I can'tdo it. I can't do this.
So I will say that's those aremine yours? You well, sel
I at the restaurant, speaking ofthe hot I have this. We have
this seasoning that we get so backin I don't know, a couple of
years ago, we used to goto World Foods. We would drive back
and forth and we would stop inNew Mexico and New Mexico. There's this
(13:01):
little farm and it was a whatdo you call it? Green chili place?
So it was this old man andI used to make Tamali's. I'm
talking hundreds and hundreds and hundreds ofdozens. So we would stop at this
place and we'd load up on allthe red chilies, the green chilies and
stuff like that. And my dad'salways out, you know, you got
something hot, and he's like,I got something for you. And he's
(13:22):
got a bunch of ghost peppers thathe that he crushed up right oh,
and he putting it. He putin a container and he's like, you
can try this. And he didn'ttell us it was ghost pepper. He
said, but this is extremely hot. And so I was like, yeah,
I ain't no problem. I triedit. I went through the roof
like it was it heard speak couldn'ttalk. It was just like I was
(13:45):
dying. So my dad bought awhole bunch of that, right, and
so we've been playing around with it, making our own rubs. So at
the restaurant, if somebody wants,like, hey, like give me something
extremely hot, it's gonna burn myface off. Yes, so we we
will have some like So, okay, i'd say my favorite one hundred percent
go to is going to be thesmoke fried wings, right, ye,
(14:05):
smoke rid wings. Have a smokefried but sauce. Now, I'll start
with the bass is always Frank's RedHot. I love Frank's Red Hot.
It's like a staple. It's everybodythat stuff, right, and then I
will add my own touch to it. So there's this, there's this.
I'm really starting to enjoy this stuff. Now. It's it's a Korean barbe
(14:28):
you're talking about called bolgie Boat sauceor something like that, and it's a
real it reminds me of a realthick Teriaki sauce. So I'll add a
couple of scoops of that to ato a bowl, add some butter to
that, and then I will putin some Frank's Red Hot, and it's
got the little kick and it's realsweet. It's it's my favorite to go
(14:52):
like go to for wings, Likeif I'm trying to impress somebody, Like
we had a question from somebody inthe audience that was like, Hey,
I'm trying to impress the father inlaw this weekend or for super bowling.
What kind of wings do you guyssuggest to, you know, to throw
them on the impress impress? Theseguys smoke, So I said, that's
what I said. But if youdon't have a deep prior or you don't
(15:13):
want to go through the time ofdoing that, yeah, I'm begging the
vortex man. Yeah exactly. Imean, it's a Weber kettle. You
can do some great stuff and I'veshot videos with you a bunch of times
using the vote. I'm all aboutthat, you know what I mean?
I think, Okay, And ifyou're a person you just got a pellet
(15:33):
grill, you can use some greatwings a pellic grill. You just I
think the one mistake that people makewith a pellic grill is they don't get
that skin crispy. Yes, SoI tell people to do if you're if
you just got a pellet grill fromthe moment you put them on spraying with
cooking oil like a basting, likea some kind of to get a little
crisp on there. And then whenthey get close you that one fifty crank.
(15:56):
You'r a smoker, You're whatever,your pellagrass eyes, a damn thing
will go. But in the meantime, pull those wings off and give them
a little bit more spritz of acooking spar they can boil. You want
that to get on that sizzle whenthat smoker is raging, put those wings
back on there and try to pushit through. I'm not gonna lie to
you and say it's as good asa vortex or a smoke, right,
(16:17):
but you gotta come. That's gottacook with. But I think that the
mistake that PEO will happen with thoseis the skin isn't as crispy as they're
normally used to right as normally,So they go and add a bunch of
sauce that they normally would if itwas a deep fried wing, and it
kills it. I tell people thatif you're just doing it on the pellet
smoker and you don't have the abilityto get that skin really crispy, almost
(16:38):
that deep fried that you're not goingto get without a deep frier or the
vortex, which gets absolutely screaming hot. But even vortex to a point,
go light on the sauce. Letyour rub let the smoke be the right,
be the taste, and let thesauce be the subtle little accent on
there. Because you go too muchsauce, it's gonna saturate in that wing.
(17:00):
That wing is going to become asoggy, chewy mess. See another
way too, is I do samekind of thing with the spray o but
I get canola oil. Everybody's gotcanola oil town. I'll get that and
I will put the wings in abowl raw and I will add a little
bit of canola oil just to getthem soaked. Not soaked, but just
bebe every wing's covered. And I'llmix that up really well, and then
(17:22):
I'll put it on a cooling rackand I will put those in my fridge
overnight now covered, let them out, let the air mount air dry them
from the fridge. Let it completelydry, and then I will lightly season
with whatever season I want to use. I would lightly season so like the
hot honey garlic, I will lightlyseason them with that I will crank my
(17:44):
pellet grill up to about three seventyfive, close to four hundred, and
I'll creak it up ashigh as Ican. And then I will put the
wings in there and I will letthem roll, and I like I said,
I push wings to over two hundreddegrees. Ye, my sweet spot
that I like is two hundred andthree. I'll pull the wings off and
then I will add them to abowl and I will use the spray butter
(18:07):
and I will start spraying. Becauseif you use but if you melt butter
in a microwave and you put itin a bowl and then you know you
add you don't have enough wings,you get too much butter in there,
you're gonna have the effect where thewings are gonna get too soggy. So
I will use the spray butter justto make sure I evenly code almost every
wing, add more of the seasoning, do the mix, and then don't
(18:29):
pour them out on a dish.I set them on a dish. Yep,
I don't agree, Saul. That'sI think talking about seasonings your hot
honey, garlic. And I'm notjust saying that because you're in front of
you, your hot honey garlic onwings, Shut the front door. Your
hot honey garlic with wings, andthen go make yourself a sweet heat sauce,
like maybe like a hot honey saucesomething like that. Shut the front
(18:52):
That's another thing, bro. Youcould get like the Dirk's Turkey's Red Hot.
Turkey's Red Hot's the same damn thing. Yeah, Okay, so you
get red hot, the red hotsauce and then start playing with it.
Throw some actual hot honey that youget from the store. Put that in
there, and I love one serious. The thing is, I make my
own hot honey because that damn hothoney is so flipping expensive it's stupid.
(19:14):
So what I've been doing is thisgetting regular honey, get it hot.
Start starts there. Put some chilipepper flakes in there. Okay, put
a little serracha in there. Ohwhat about like some put some cayenne in
there. You could, Yeah,I nine play sarracha because I love that
saracha taste. Saracha honey, littlechili pepper flakes in there, get that
hot, mix it all together,turn off the heat, let it cool,
(19:37):
and kind of all bring back together. Shut the front door. I've
never tried that it's your own hothoney, because the reason why I did
it is I went to one time. I went to a grocery store.
They didn't have it, so Iwent to another store and they wanted like
eleven dollars or nine dollars. Likesyeah, and I was like, this
is great, but I don't knowif these wings are going to be good.
The first time I made them,I'm like, I'm not doing this.
(20:00):
They got on my phone, wentto Google said make my own hot
honey. This recipe came up,and I was like, let's try it.
Yeah, that's good. I guessthem cheap because I'm like, I'm
gonna go spend ten bucks on Whydid you make a video of that?
I don't know. I'm just Ijust like, go to the store and
look at it. I shouldn't honeyand be like yeah no, And then
honestly I should you. I shouldhave Probably that was you know what.
I'm just saying, that would begood thing that pops. You're right for
(20:22):
the super Bowl, and it wouldbe something that goes that goes and it
gets hot. That is a goodidea to do because I was like,
this is dumb and it was chili, pepper flakes, siracha, you could
put cayenne, you could do allthis yea yeah, and play it all
in there, mix it all together, and was like and bang yeah.
So iously talked enough wings there.But another thing. Oh okay, I
(20:47):
got to ask you about this viralvideo. I'm thinking about trying it,
but I've not tried it. Yeah, I've seen you. I've seen the
radio stations. Oh yeah, it'sgood. They what twenty thirty forty fifty
views and they love it. Butthey're all basic recipes. Were making airs,
You're basic, Like, dude,everybody lost their mind. The most
recent one. We call them thebecause the backstory, if're not familiar,
(21:08):
I work for a country radio station. Taylor Swift obviously she's not country,
started out country, but she's thebiggest star in the world. We're talking
about her all the time. Youcan't get away from it her tying to
Taylor or Travis Kelcey. I don'tlike her music, but I respect what
she is. The girl is amachine. You have to look at her
(21:29):
and be like, you are amonster, and a good monster. Like
you dominate like her or not.I'm with it. She's dominated so Anyways,
were coming up with the recipes thatare Taylor Swift themed that are tied
into football, that are easy.So we've done we call them Swifty Sliders,
which were air fried chicken strips tossedin sauce, and that was easy.
(21:55):
Then we did Taylor Cups, whichwere Tater top cups that we smashed
down good to easy and get thatstuff that pops mess up. There's the
housewife that doesn't care about football,and you go get her baggotato tots and
you put it in a muffin pan, you cook and partially you take a
shot guys, you push it down, you make a cup out of it.
You put cheese in there, andthen you top it with sour cream
(22:15):
and bacon and it was done.So the most recent one we did,
I was like, all right,I got to think of something. So
I took an egg roll wrapper andI made chicken parmesan stuffed in an egg
roll. So I took a breadedchicken strip again air fried basic as can
be, put some Mozzarell string cheesein there, and I took some basic
(22:37):
marinara sauce, put it inside theegg roll, wrapped the egg roll sprits,
a little cooking spray and put itin air fryer, slice them and
then topped it with Marinara shut thefront door. I was like, these
damn things are fine. Are youmaking these at work? Yeah? Make
it about working our break room here. Wow, because that's the whole thing
is that's part of the challenge,and they want to be where you can
(22:59):
make it anywhere. Now, thisisn't a viral video that I want to
I can make here at work,but I've seen this. I want to
get your input on this. Okay, have you heard of the deviled egg
sliders? Uh? Yes, Ithink what are your thoughts on them?
Okay, So it's the doubled egg. Deviled egg is the bun and then
they put some meter They put asmall little burger patty in between it with
(23:22):
a little bit cheese on it.It is a deviled egg slider. Bro
I made well, not that,but I'm kind of I made the doubled
egg, same thing that they're doing, but I've wrapped it and baked it
deep cause you guys were giving youguys are giving me so much, so
that's why I did it. Andit did pretty well. But I'm going
to bring that back because I don'tthink everybody saw it, but I mean,
(23:44):
I'm down to try it. Thatjust seems like a lot of work.
It does, but I think theflavor profile on that could be just
bro who doesn't like deviled eggs?I will clear a deviled egg platter,
I agree, And who doesn't likeif you like mustard on your burger?
Uh? Talk about a Frida eggon a There's just a side of me
that's just like those would be sofreaking cool. Yeah, No, I'm
(24:06):
with it. To me, Ithink it would be a lot of work
to be able to. I mean, doubled egg is a lot of you
know, it's not a lot ofwork. You gotta boil it, you
gotta pull it out, you gottamake it. I mean it's easy to
do, you know what, insteadof if you wanted to make like classic
sliders, like I made some yesterdayfor a video and it was bro this
was probably one of the best damnthings I ever had. Would you do
I did? I did green chilibacon. Uh my season with green chili
(24:30):
bacon on chicken dice, Okay,And then I got a ranch packet and
then I sprinkled the ranch packet onthe chicken, mixed it all up,
let it sit in the fridge,let it marinate. Then I smoked it,
pulled it off, cooked some bacon, put some put a whole green
chili on it, bacon strips,cheese, melted it, and then I
(24:51):
put them on King's Hawaiian pretzel.Those fire by the way, bro,
I've never had it blew my mindabout how good King Kings of Wine is.
But King's Wine Pretzel was stupid.I killed I killed like four of
these little sliders, and I waslike, this is this ver video?
Better pop off because this was thebest damn thing I've ever had that sounds
(25:12):
amazing. Had a super roasted greenchili's on there. Yeah, whole roasted
green chili. So you got awhole chili after it's roasted. Then you
just cut a little slit in itso it opens like a big face and
you lay it across the sliders.And when you slice the sliders. But
that's his chickens close to being done. Now chicken thighs. You can push
those suckers up to, you know, however high you want to go.
(25:33):
So once they hit one fifty,I put each green chili slice on top
of each chicken, threw some baconon there, added some cheese. Bacon
was partially cooked, right, baconwas cooked. Yes, cooked bacon on
top with some cheese, and Ilet that sucker melt. Bro, this
video is about to be lit.Oh my gosh. Fire and then pretzel
(25:53):
slider and then on top of toastedpretzel buns. Oh, bro, those
I'm gonna try that tonight, dude. So I killed it. I should
have made a sauce for it,but he didn't need a sauce. Need,
He didn't need one. But Ifeel like it kind of did social
media purpose wise. I feel likeit kind of need But Bro, I'm
telling you, and I made somefor my brother. My brother smashed it.
(26:15):
He's like, you need to makethat again. That and it's not
often he tells me it's good.Blah blah blah. It's not often he
tells me, you need to makethat again. Wow, all about that.
I dropped the talks again, bro, all about dropping the talks.
Damn, that sounds amazing. Holycow. All right, wow, man,
there's so many options you can gowith, like football, foods and
(26:37):
tailors. So I got a questionabout burgers. Okay, are you your
burger guy? Right of course,So we got a smash burger guy smash
yeah, that's right. So wegot a message from one of the boys
and they said they asked hamburgers.When making burgers, do you use a
binder like egg or breadcrumbs to keepit together? Do you just go straight
(26:59):
on the grill? Now, thisis just for grilling, not flat top.
I could put egg in mine.I put egg. I actually do
both. I put egg and Iput bread curbon mine, Okay, to
really kind of just bind it alltogether. But it doesn't. It taste
like a meatball. Yeah, butI love meatballs. I definitely put egg
(27:19):
in there though. For sure,egg okay, because it does, and
then I season it all up.But I gotta be honest with you,
burgers. If I make burgers,I'm making smash burgers. I freaking love
you. Don't just like a realthick no juice. I've gotten to the
point where I love a good smashburger with the cheese melted on top on
there to toasted. I'm converted.I'm okay, well, okay, I
(27:42):
mean look at our boy dom fromfire at will Is and his hashburg is
a hash public house burger. That'sa smash burger on steroids. I get
it, so damn good, Iget it. I just never I have
made them, but I just haven'treally like put the time into effort of
making a smash burger. I thinkthat's what I did. Is I really
have gotten like trying to make becauseI like the thick burgers, Bro,
(28:04):
I like a nice take two orthree patties on there. Yeah no,
like I don't know, like Iget it, Like, aren't I'll eat
it. If you got a smashburger, I'll eat the damn thing.
But all right, so you wantthe thinkers, So what do you do?
Do you put a binder? Ido not. Now I got two
recipes. One I'm not dropping becausethat's my that's the restaurant burger, this
barrel. This thing's going to blowyour promise, all right. So when
(28:29):
you come in, bro, you'regetting a whold don't cut, don't eat
all day because you're getting a wholeplatter of everything on the menu. All
right, No, no, no, no, So what I did.
I was having a tough time withthis burger that I'm trying to make,
right, So I had to hitup. Mike Johnson, he owns,
you know, fifteen sugar fires andone hundred high points whatever is. He's
the burger World champion, that WorldFoods World Champion, burger cook. So
(28:52):
I was asking him. I waslike, here's my problem. Blah blah
blah blah blah. So I grindmy own meat and what The number one
thing that really elevated me was adamn this, You're gonna think it sounds
stupid. A burger press, thatdon't mean sounds stupid. I don't own
a burger press. And I waslike, bro, I don't need a
(29:12):
burger press. I think I figuredthis was like some kind of probably together.
Bro, the burger press changes everything. So I'll use that burger press.
I'll season the patties up, I'llput them in the fridge and let
them sit, let them sit cold, and it keeps all of the meat
together, ground beef together. Sonow you're gonna work on different grinds.
(29:37):
So if you're grinding your own brain, if you get the stuff from you
know, fries, you're looking placeseason up, add some green chilies to
it. So my go to athome burger is I'll go buy ground beef
I'll throw some roasted green chilies inthere. I'll throw little little circles of
cream cheese, small little circles,and I will push that into the patties.
(29:59):
And what else. I oh,bacon, cooked bacon, of course,
put that inside there, and thenI will make the patty, press
it and let it sit in thefridge, Let it cool, let it
get cold, and boom, readyto go. That sounds damn, that
sounds good. The cream cheese isan interesting because you brought people always you
know, over cooked burgers or notwhatever it is not you you know,
(30:23):
bro, every almost every bite youhave or every other flavor, you got
a nice little fuck little cream cheese, little little burst by all right.
So speaking of cream cheese, youknow what I'm really loving. I know
it's basic against all over the socialmedia smoke cream cheese, bro, I
know I did. I did avideo last last year about it. It
was nothing, and now it's like, okay, you know, snow cream
(30:45):
cheese is good, but you knowit makes it go over the top.
Oh I got something for it.Two things in my opinion again, great
game day appetite. That is sodang easy because it takes a couple of
hours to do. You take thebot cream cheese, you score it your
season with your hours, a couplehours in your smoker. I've been rollmind
like trees, like two hours.Okay, mine's about forty five minutes to
(31:07):
an hour. So but again it'syou can be doing other stuff. It's
simple. It doesn't take much prep. You literally take your cheese block you
score it. Boom seas gonna beyour favorite barbecue up, throw it out
on the smoker. Let it roll. I've been taking uh obviously, like
the mic, like the hot honey, Mike's hot honey, whatever. Making
your own drizzling across there is good. But blues hogs. They're with that
(31:30):
hot. They're hot raspberry the putthat on there, bro, that sauce
game. Put that on top ofthat smoke cream cheese, put yourself some
uh the crackers around the outside ofit. And people think you are like
the best a gourmet chef. EverYou're like, it's the easiest damn thing
in the world. Bro, Iyou know, I he's gonna hate me
(31:52):
for always butchering it. But Smittyloot and Booty barbecue his brand new.
I think it's it's cherry something andI forgot the damn name. Anyways,
my bad. It's his sauce.It just hits his brand new sauce when
I first tried it, and Iwas like, damn, and he said,
yeah, we're gonna be coming outwith it blah blah blah blah,
(32:12):
and I was like, bro,like, let's hold off on coming out
with that one. It is byfar Blues Hog Raspberry Chipotle's phenomenal. But
I I think his new sauce thathe has blows this thing out of the
water. So that's another thing thatI'll add to the smoke cream cheese that
his sauce on. Bro. Yeah, at the end, bro, it
(32:35):
is my family was in town.I drizzle it once the once the cream
cheese comes off, it's ready togo. Then I will add the sauce
on there and let it sit forhow much sauce he putting on there,
I will like I will like backand forth corner to corner like a zig
zag pattern or what my family did. That was all in town for Christmas.
They were taking a scoop of creamcheese poored Smitty's sauce on top,
(32:59):
like like chips and salsa. Dude, it's smoke cream cheese again, but
smoked bro. And then there's anothera basic thing. There's another there's another
sauce out there. It's uh,the Texas pepper jelly. Yeah, it's
like a it's like a it's riblazestuff, rib glaze stuff or you can
add it to your barbecues whatever.But you put this Texas rib candy stuff
(33:22):
on there. Bro. There's somuch stuff you can do with cream cheese,
with smoked cream cheese, so muchlike jelly. You can add on
there hot honey, garlic, greenchili, bacon, chipotle, mango,
and some cagu it. But youput on no, I will do because
it's not just cooking one block ofcream cheese. I'm cooking three or four.
(33:43):
So I will mix it up withthe seasonings. And I've only really
tried with Thoseey, garlic would begood, because I like, I want
something, so I don't want likea basic barbecue rub or like you want
something, I want like a porkrub like Craig Carter. Craig Carter has
a great it's called Porky Palace,and uh it's a great sweet rub that's
(34:04):
phenomenal and it's got a great colorand that's perfect for cream cheese too,
man. But again, the sweeteasy appetizers that you can make. And
I think it's gonna be one ofmy next videos I'm gonna make for our
station. Push down stuff is gonnabe like a Taylor Swift one try.
I gotta. I probably put ared sauce on there. No, what's
your favorite number? Eighty seven?Thirteen? Bro got you right here,
(34:24):
content creator coming into our brot.So you get your cream cheese right,
roll it up, roll it intoa roll. There's a one, but
make it a thick one and thenscore it and then the thirteen do the
same thing. Maybe two bricks ofcream cheese, roll all that up and
four three on foil and then youpour that up and then throw it in
(34:45):
the smoker and then use a redsauce on there. Red sauce sauce.
Yeah, it just makes sure thethirteen stands out boom. I'll tell it
you all right, I might dothat. I might practice that today.
But you're gonna need like two blocks. You might need four blocks of cream
cheese to do hudos. Yeah,to make a three that might be difficult.
But make sure it's cold, becauseif it's it's warm and it gets
warm, you can probably do it. I think you have to score it.
(35:08):
And that's why you're gonna have touse probably two or three blocks per
letter, just because you want towin. You want them wide, but
not overly stupid wide, but likeyou want them thick. So yeah,
yeah, I'm gonna Oh that's aninteresting idea that might pop. It could
Yeah, interesting, I'll try it. All right, So we got those
(35:30):
all, got tons of the appetizersthere. So one thing I wanted to
bring out. They're starting to rollout and I've seen them in the wild
now, the new gmgs. Yeah, and we we the three of us.
When Phil's here, he could tellthe same thing. We had the
privilege of seeing the new gmgs inperson this past summer. We had to
(35:51):
do a preview. By the time, we were kind of embargoed on what
we could say. Now they're startingto come out. Holy cow, that
racking system is incredible. Do youhave one yet? I don't. I'm
coming soon. I know it's verycoming soon. They are you the same
way A come cannot wait. I'mshacked up. I was told I was
(36:12):
told maybe even like next week.Yeah, it's gonna be great. Man,
I thought I'm counting down at all. I know, are you gonna
I'm gonna do this massive unboxing videotoo. I'm gonna do all kinds of
crazy all get together and do oneas a show, do a show in
box. But I'm stoked for it. It's gonna be awesome. The new
racking system, if you haven't seenit, hit of Green Mountains Instagram.
(36:34):
There's tons of videos of it.The racking system is revolutionary in the world
because yeah, you know, thereare you know people I pit my girls
made the pull out ones. Thoseare all really cool features. Love those
those are great. But I dolike some of the things that gav where
you got the rib racks and allthe different cool stuff and what's great about
You could add to pit my grillto it if you wanted to, because
you could still do your rib racksand search up high because I like bro,
(36:59):
I have the original GMG and Ihave the Pemike Grill slide out right,
Yeah, dude, that is gameover game changing for those things.
Well, you're great, game changingboth. It's gonna be great with the
new gmgs. You could still addthat feature if you wanted to, but
you could still have the different accessoriesin there. This accessories still work with
that. But the thing about thenew GMG, granted it's eight, you
(37:21):
have to pay more for it,but that's searing station. Yeah. Game
over, game over freaking seven,eight hundred nine, whatever degrees it is,
is a seriing station. It's likea thousand plus built right on your
smoker. Yeah, game over.Yeah. And I love the fact that
all we're not by the way,we're not sponsored. None of us are
(37:42):
sponsored by gmds. We just loveGMG. We local guy, yeah,
local guy Jason Baker is absolutely thesalt of the earth, best dude in
the world. But you buy whateverit is that you want to buy,
I don't care. I will tellyou where I spend my money. It's
with them. But what I loveabout it all smokers. I don't care
if it's Trigger Pit, Boss,Rectech, Memphis, whatever. They always
(38:07):
they start out looking pretty and thenthey get faded and they start to look
kind of drab, and next thingyou know, you're signiffing others like yeah,
don't have that thing in the backyard. I don't want to see it.
And it's not that it doesn't workwell, it's just a paint fades
and it starts to look ugly andthe paint kind of looks like crap on
them, and you know what itkind of let's be really talking about.
(38:28):
You eat with your eyes. Youreyes are visual and everything. You're obviously
and you're like, it doesn't lookas good the paint on the new gmgs.
How did that flat matte black?But how long they're talking the paint's
gonna last. Yeah, he's gotlike a little texture to it. Just
look badass. Yeah, they justthat was I think that was some one
of the big things that I'm notgonna lie the ones I have. I
(38:52):
mean, i'd leave out in thesun. They're fading and constantly cooking on
it fades away, and you're like, what, there's a cool trick to
bring it back if you ever needto bring it back. Yes, the
oil. The oil. So youknow, if you got a faded grill
that's black, whatever you cook on, but preferably what you know on the
GMG, I'll use spray pam onit and I will pam it down and
(39:15):
it brings that color. It does. But it's just you know, one
of those things you're like man.But again the paint, the way that
the way the stack, the waythe smoke stack kind of tucks in there,
all these things, just even thelittle levels that he went to with
the grease bucket. I mean,you know, what's a game changer for
me because now I'm going this isgoing to be my third one that I'm
(39:36):
buying now is the damn cord whenyou plunge in the cord to the wall
and then it has that box andthen the box has another cord contained,
but that goes into the back ofthe GMG. It is what it is.
But it gets so hot here.I think it has something to do
with heat. But it gets sohot here that when that thing is out
of it's on the concrete or somethinglike, they crap out. And now
(39:59):
I'm on like third, getting readyto be on my fourth. Power supply
for the originals that I have.But they fixed that. Now the power
supply box is underneath all tucked inunderneath the pellet what do you call that?
The fee the box? Yeah.There, Now you just plug your
cord in and your cord goes intothe wall. You're done. Okay,
this guy's not really about ball thingthat's mine. Like, like, I
(40:22):
love that. Okay, I'm gonnatell something that I think is a really
small thing. But all pellets smokershave been guilty of this. And I
know it sounds really petty when Isay this. The hopper door, you
lift the hopper door up, italways lifted with the hinges to lift it,
right, It always hinged up.Yeah, but they weren't good hinges,
none of them. None of themhave good hinges. So you're taking
(40:44):
your bag over there, right,you cut the little hole in the bag,
you're pouring your things in there.I've had to have more times than
not the damn lid falls down becausethe hinges were cheap and junky on all
of them. I'm not just sayinggmg's, they all were. Then the
damn lid falls, it slices yourbag. Then you're wasting pellets all over
the ground. I that happened somany flipping times that I would it would
(41:07):
just piss me off. And Imet having other people people are like,
the hinges are junk on all ofthem. Trigger's junk Pit Bosses ones were
junk. They all were junk.Now the GMG one, it opens from
front to back with good hinges,you can put it in there and then
actually when you go to push itdown, you can feel the hinge,
(41:28):
just the little improvement on the hingelike that. Granted, I know it's
not the big of a deal whatever, I got to pick up some pellets,
But I'm telling you, you're busy, You're getting ready to do things,
got a million things going on,your significant others yelling at you.
Next thing you know, Oh shit, I got half a bag just ripped.
Your pellets are all over the damnground, and you're like, God,
I don't want to deal with this. That happened to me so many
times. I know again it's oneof those stupid small things that's never happened
(41:51):
to me. But you've never hadyour lid fall down and rip your bag
open. It's fallen before down.Oh I've had to hit rip my bag
like three times. I had hitme in the hand one time I've had
Maybe it's just me. Th arethe worst damn luck. And the other
thing I like about it too.Do you notice how the grease buckets catched.
I think so it's got like alittle bit of a lip. It's
(42:12):
harder to get it off versus allthe other ones. The lit a tiny
ass piece of metal. You knowme people's I know those dogs have gotten
into them where they knocked them off. That's gonna take a little bit of
work off. But again, justall the little things that everybody's always went,
yeah, I wish you'd had this. They fixed. And he listened
to all that. He listened toit. The lid, the lid.
(42:34):
You listen that lid and you're like, this is a sturdy lid, This
lid has balls. Just yes,I totally agree with it. All in
again, you buy whatever you want, cooking whatever you want, whatever you
want to do. That's the Pelletgirl that I like you. So I'm
just gonna tell you, man thatif you're going back and forth going well,
(42:55):
you know, I'm kind of independent, I'm kind of thinking that I'm
going to tell you if you arein the barbecue world, you know,
the barbecue world is very much aboutfamily and about taking care of each other
and looking out for each other.You're not going to find a person who
is more well respected in the barbecueworld than Jason Bacon Green Mountain Grills.
(43:16):
That man has got a heart ofgold. He has given back so much
too different businesses to charities to do. So he doesn't want any recognition for
it. And you talk to peoplein other industries that are like, are
other manufacturers. Chason's a great dudeman. Everybody loves He's a great dude,
great product. So you go buywhichever you want to buy your shopping
(43:37):
price, and you find one cheaper, you do you man, go for
it. Heck, I had abuddy of mine. It's crazy he bought
that new trigger timberline, that monstrosity, big old beast grill. He bought
it, bought off Craigslist, andI go. He tells me, He's
(43:58):
like, I'm gonna buy me oneof those timber lines. And I'm like,
okay, I'm like text him,I'm like, did you get a
raise? Again? Great grill,but ain't cheap and mean you're dripping.
I mean it's fourteen fifteen, sixteenhundred bucks, three grand at the Ace
hardware next to the rest of it. That's what I'm saying. Okay,
yeah, they're again fifteen hundred onup to three thousand dollars. But he's
like no, He's like, thisguy's got it for five hundred bucks.
(44:20):
I'm like, there's gotta be somethingthere's a problem. It's gotta be a
problem with Believe it or not,there was no problem with it. The
problem was with the cook. Theguy couldn't cook because the guy didn't listen.
The guy didn't foul instructions, wasjust an idiot. Yeah, So
my buddy's like, I bought afive hundred bucks, went back and cleaned
(44:40):
it up, and the damn thingis a stud I'm like, you got
the gray, big old trigger timberlinemonstrate for five hundred bucks. Because guy's
like, yeah, it doesn't cookfast enough for me. Oh, there's
people like that. And my buddy'slike, it doesn't cook fast. And
the guy's like, it doesn't smokefast enough and cook it off, and
that thinks sucks. Anybody was waslike, that's people with few money.
(45:00):
Do you mind if I fire itup? The guys can't go for it,
buddy said, I fired it up, he said, rolled up to
two sixty five and was like yeah, like doing the walking around, he
guys like, see how long ittook you two hundred and sixty five degrees
come? That took forever. Andmy buddy's hand, his head's going like
what does he think it's gonna belike gas like, oh, yeah,
(45:22):
you're right, you know. He'slike, oh yeah, he goes it
is a little slow. Yeah,He's like, ah, this thing's junk.
Igniers messed up. Every buddy waslike okay, he goes, took
that damn thing away and it waslike got it home and he I'm like
good on him. So again,you cook on whatever you want to cook
on, whatever your budget is.You finally you want because you get tons
of people like that crazy you couldget like Smithy's just picked up a jamble
(45:44):
on cra saw picked up a chambleon Craigslist backyard jambo. Somebody just didn't
want it, got rid of it, didn't want want to get rid of
it. He went and picked itup. I saw that on his Instagram.
I was like, oh my god. I was like, look at
this, like my uh my oldHickory I got. Yeah, it's a
six six to nine thousand dollars.Grill got it for three hundred bucks.
Three hundred because they had a switchthat was wrong. No, there was
(46:04):
nothing wrong with it. The guydidn't know what he had. I drove
the Tucson at like four in themorning with Pops and said let's go.
I need help get in this damptape. And I looked at it and
it looks it looks a little therewas a switch that was wrong or something.
Well, he never had it firedup. He was sitting in his
garage, so I went in there. I was like, well, does
it work. He's like yeah,but you know, I don't know if
I haven't fired it up in acouple of years. But he got it
(46:24):
out of his restaurant and his bosssaid, yeah, go ahead and take
it. You can take it home. But it was set up for natural
gas. Ah. All I hadto do was hit up Old Hickory,
Hey, how do I change thisto propane? And it was about I
don't know about sixty bucks worth ofa line I needed to get and then
I had to change an orifice init. Tried to fire it up,
wouldn't work. I was like,god, dang it, what do I
(46:46):
do if that goal? Though?Hickory nicest people in the world, by
the way, they will walk youthrough anything, and big old country boys
and they're like, yeah, wellis your switch on? I was looking
at switch, was like, Ithink it's on. There's no light and
he's like, bro, replace theswitch. It's like, all right,
it's a rocker switch. So thatwas like a two dollars thing in Ace
hardware. Put that in was firedup. Bro. I was like,
(47:08):
that's go I Bro, that sucker. I'm telling you, like, if
you ever got into like the cateringWorld or like the it can rip.
Bro, it's I. I amin love with the three. I have
the massive one at the restaurant,but this little three hundred dollars half of
the one I got at the restaurantis bro good kill killer. But for
(47:30):
you craigslist people don't know what theygot. Yeah, that's my money.
You got that or anything? Timberline. I was like, what do you
have any alert set on like Facebookmarket passion and it alerts you. Yeah,
I should do that right now.I'm looking for a poker table,
poker table. Yeah, I'm ona poker table. And that's stupid front
room that I have that's got nothingin it. I tell you had an
air hockey throo. Yeah, butit's that damn room is half the size
(47:51):
of my house. Bro. Youhave poker parties, yeah, of course,
thanks to the invite. Well goodbecause actually thanks for not the invite,
because I don't play pokers. Yeah, I'd just be that guy,
like, Yo, where's the chickswe have? We have one? What
do we do with a month?Probably everybody gets together and okay, that's
cute. It's like that old manlife and you're getting old bro. Bro,
I'm all im looking for a pokertable. What are you sixty five
(48:15):
in Sun City? Bro? I'mall about that poker life. Be poker
and bourbon, buddy. That's whereit's at. All right, we're gonna
wrap up this week's podcast. HopefullyPhil feeling better soon. Good luck to
you as getting ready to open soon. You're making wings this weekend. Tag
us in social let us know whatyou're making. Fires, comments, reviews,
(48:36):
ratings, we want all that.Let's have a conversation fired up.
Let us know what you're making.And I ain't just saying this to say
it. Because Kyle is here hishot honey garlic rub. You can get
it. You're at your behind barbecuedot com. You can get in most
A lot of different barbecue stories arearound the country. So just hit me
up and ask me where you're at. You you will make wings and you're
(48:59):
like, oh, then you makethese, You're like, oh, my
gosh, such a great flavor profileand again super easy. Put those on
the plate. I think, Bro, you want to make some French onion
dip. Get rid of the Frenchonion packet, half sour cream, half
mail and add the green chili baconrub to it, Add the hot honey
garlic to it, add the Cajunto it, the mango. What a
can't it's your favorite season, whateverit is, Mix it up, bro,
(49:19):
You got your dip limit, eatthat onion packet. Just be bro,
cook, be different, get weird, have fun with it all right
out. We appreciate everybody. We'llbe back with you next week.
Sit day easy, all right,welcome to don't drop the tongs. I
am barrel boy across for me isyour behind barbecues one and only. Kyle,
I'm ready today, boy, I'mall one. It's been a long
day. I'm right there with you. You're on one. I'm on one
next week. Usually Kyle is Philthe Grill perfect Phil No here now if
(00:23):
you've been listening to her, noteven out of January yet, and he's
missed too. But he's missed too. If you listen to our podcast before,
we said that if you did notgive us notice, you owed us
lunch. Phil did say that hewas sick, and we all kind of
made a collective decision of Phil,stay away if you are sick. I
don't want to get sick. Imean, here in the valley. We
(00:45):
record this podcast in Arizona. It'sabout to be the best week of the
year, even if it's possibly goingto be raining. The Phoenix Open,
the world's greatest golf tournament, partychaos. I mean, I bought my
house because I wanted to be closeto the Open. People think I'm joking.
I'm like, no, I'm deadserious. I love the Open,
(01:06):
the concerts that go on afterwards.It's the greatest week of the year.
Birds Nest, the bird's nest,favor the bird's nest. If you're not
familiar with the Bird's Nest is itis a concert series that goes on after
the golf every day. And it'snot just like oh, little mom and
pop bands, No, like bigheadlining acts like this year Wednesday at Hardy's
(01:26):
headlining. Thursday night is party,Thursday night is Derek's Bentley. Friday night
they go a little old school DuranDuran, Saturday a go DJ's Caigo.
I mean the past, we've hadJason Eldin, Kid Rock, Steve,
Ao, keyh Snoop Dog, allthese people are there. It is a
wild times there, like they're like, yes, arrested type kind of nights.
(01:49):
Yes, I'm right there with you. It is the greatest week of
the year. So long story short, we told Phil stay away. I
didn't want to get sick. Iknow Kyle's been running around because before we
get rolling into it, your restaurant, which has been a working progress,
Birds and Bones. We're getting close, very very very close close right now,
it's in the hands of the healthdepartment. Okay, it's in the
(02:10):
hands they expedited my package, allthe stuff. I talked to him yesterday
and uh, the Inspector's gonna callme. We're going to schedule a time
for them to come. And itis about to be real life here.
Sure, and you're ready to rip? I'm ready. So that's exciting.
Get the menu dialed in, child? How staffing going, because I know
you hear people talk about staffing andI saw you posted on social that look
(02:32):
for work. That was one ofmy biggest fears because you know, talking
with Phil, Phil was constantly havingturnover, you know, constantly having people
in and out. And I've heardfrom other business people it's hard to nobody
wants to work this that that Myemail has been alone up good with people
that are they want to work.Well, you know you only talk to
(02:53):
them on an email, but theyseem, you know, a bunch of
go getters. They're ready to doit. But there's tons of people.
Do you think it's partially because whereyour restaurant is it's in Florence, which
is kind of a rural area.Do you think it's because people in that
part of the area are looking tobe a part of something new and exciting.
I think it's both. There's peoplethat are about forty five minutes to
(03:13):
an hour away from that are drivingthen that want to be a part of
this Holy Biscuits. The people.There's like fifteen people that are out of
the city of Florence about forty fiveminutes to an hour, and then there's
another I would say about twenty fivethat have all reached out in Living Florence
or Coolage area. So yeah,so I don't know, I'm pumped up,
(03:35):
but there's a lot of people wantto do it. So you know,
I lie, the hardest thing inthe world was to line up all
these damn people or not damn people, all these people for interviews, you
know, thirty minutes, fifty youknow, however long it's going to be.
I don't think it's going to bethat long of interviews, but just
lining people up to schedule and allthat, I mean, it's tough.
But uh no, it's about tobe real life here coming very very very
(04:00):
very soon. So you got themenu, dial, you got staff lined
up, you're ready to rip.Ah it is the health apartment, right,
health department waiting and you're good togo. And then away it's gonna
go, so looking forward to thatcoming. You know, obviously next week
the big game, you know,the you know all that is coming with
that. I think that the onething with with that, And I think
(04:24):
next week we'll have somebody on hopefullywho is kind of a wing expert.
But I think that has to bethe this next week. Shall we say,
from today through next week, therehas to be more chicken wings sold
than any other time of the year. Every and their mother is into the
chicken wings. You gotta have,and you gotta have that for game.
Damn, you gotta have. Youain't making a mess. You got it
(04:46):
in your hand. You ain't missingnothing out of the game. You know.
Team drums over here. By theway. See I'm a flats.
I know I did. Bro that'sa big debate online. Just post a
videoats. I don't mind either orI don't either. But if I had
a choice, I go flats,okay, because they find the the drums
(05:08):
and get a little overcooked little toI think the flats flats weren't are more
consistent than Yeah, I don't know. See, I also think it's the
way you cook it. Now Ihave practiced, I've done I've cooked a
lot of wings in my life,even contests and even at the house bubbah
blah. Now at the restaurant Ihave, there is a strict timeline on
how these wings are made. Thereis a strict timeline. Okay, are
(05:30):
you gonna drop the tongs until hewings? All right? So now you
think this is the best way tomake wings one hundred percent. You can't
go wrong. Your go to gonnamake wings. Yeah, and you make
them. We'll get into wings sauces. But I'm talking, you're just doing
wings. Okay. I will smokethe wings to one hundred and fifty degrees
okay, nice and low. Getenough smoke on the wings, yep,
(05:54):
pull them off, and then Iwill put them in a deep friar at
three hun hundred and seventy five degreesin beef tallow. Oh oh, so
it goes into beef tallow three seventyfive. They're in the they're in the
friar. Boom, let them go, and I have a time, you
(06:15):
know. But it's every deep.Everybody's deep different. But you pull them
out and I will therma pen thewings. When the wings are over two
hundred and three degrees two oh three, two oh three because there's so much
fat and chicken wings. You canreally push chicken thighs chicken wings, I
(06:38):
mean chicken thighs for competitions. I'mI'm cooking those bad boys to two hundred
and four two hundred and twelve degrees. Really yep, one perfect bite wings,
same type of deal. So Iwill push the limit. I'll pull
it off. It is a perfectwing every time. Every time it's a
perfect wing. Over over two hundreddegrees is my sweet spot. It's hard
(07:01):
to beef two. Now, Igot to fry beef towels. I got
to ask this, and I'm nottrying to be the negative negative Nancy,
negative Nancy, but beef tollo ain'tcheap. It's for a restaurant cheaper.
No, it's not really, no, it's not. I would figure peanut
oil. You guys, Russians getin a fifty yell and drum. It's
cheaper do beef town. It's cheaperto do beef towel. Kidding, And
(07:25):
it comes in a brick. It'snot like the liquid like beef tallow.
I know there's a certain thing forit. I don't know, but it
comes in a brick. I callit Yep. You stuff your deep friar
with that, and that's what weused to Uh. It's got a little
flavor to it too. Boy.Oh, I'm telling you all right.
So, anybody in the competition world, at home, wherever you're at,
(07:46):
if you're deep frying anything, you'recrying with beef town, all right,
I'm all about that. Way isyour life? Okay. So as great
as what the wing is, itcomes down to sauce. And I think
that that is a huge debate becauseI think sauce can be I don't like
when people use sauce to mask thefact that they poorly cooked the wing.
(08:11):
I think sauce there should be anexclamation point on the sentence. Okay,
But there's different ways. So howdo you like your How do you like
your wings served? So you goto us, say you go to a
restaurant, Yeah, how do youlike your wings served? When they you
know they served? All right?Never mind. So my biggest pet peeve,
and I've stressed this to everyone,my biggest freaking pet peeve is you
(08:35):
go to a pizza place. It'sgot wings. Yeah, any kind of
chicken wing place they put chicken wings. The restaurant puts chicken wings in a
bowl with the sauce, mixes itup, and then dumps the whole bowl
the extra sauce into the trays andit's just the wings are laying in there.
They're soaked in sauce. The crispinessis gone and it's just the soggy
(08:58):
f and mess. Like I hatethat as a pet beave of mine.
If somebody serves me that, I'mnot coming back, like, I'm done.
You guys lost me at this now. The people that take their time,
which you're behind barbecue is going todo. You take each individually wing
out and you place it in thebasket or you place it on the tray,
however it is. I make itlook good because you know why you
(09:18):
eat with your eyes absolutely, andif you bring it out and it looks
like crap, well then your expectationsare like nope, I would agree.
I alight, so Beryl. What'syour go to go to wing sauce?
Either homemade or they sell commercially.That's tough because I love wings and I
love so many different flavors. Imean, I obviously do love a good
(09:39):
traditional hot wing. I do definitelylove that. I find oh, my
gosh, blanking on the name ofit. Not Frank's. The other one
I get the grocery store. Ohmy gosh, comes in the bottle,
I'm blanking on it. Dirks,No, oh god, Branks red hot.
That's only that's the only resident.There's another one out there. I
like a little bit more any asI just boxed that. But I definitely
(10:03):
like a traditional hot wing. AndFrank's is good too, like I do
like that, but I like mywings a little bit sometimes different personally.
A mango hobb and arrow. I'mall about that. Mango hobbin arrow.
Life all about that, and I'mweird. I know. I love a
wing and hot mustard. What Ilike a hot mustard barbecue sauce, Like
hot mustard, hot mustard barbecue sauce. Okay, so you take mustard,
(10:26):
you take up. No, no, you take a mustard barbecue sauce and
you mix it with some buffalo sauce. A hot mustard barbecue sauce. I
am all about that, but it'shard to find. People don't have it
that often, but if I'm makingit at home, I do. So
there's a couple of places that Iknow that have it. B Dubs saying
(10:46):
got it. B Dubs is likethe wing spot. Yeah, well,
I mean I don't like their wingwing sauce. Correct. So what I
like do is I go get amustard barbecue sauce. There's a couple of
different ones out there, find whichone you like, and then I add
about half of what the amount ofthe mustard sauce is with a francs or
something like that. Get it hot, add a little butter to it,
(11:11):
let it all kind of cook down, and then let it cool and put
that all together. I'm all aboutIt's it's partially I know, it's just
me. I love mustard on things. I'm the dude if you go to
an Asian restaurant, you know theChinese restaurant, you know that mustard sauce,
Chinese mustard. I'm a person who'slike looking out of spicy mustards.
(11:31):
I love that stuff. Get mesome of that. So it's kind of
like the same kind of vibe withthat that hot mustard buffalo sauce I like
on ribs. And people are like, wait, what different. I'm like,
it's just different. It's a differenttaste. So but go to everywhere
kind of different. I'm mango hobbingarrow, Guy, mango hob and arrow.
(11:52):
Okay, all right, because Ilike the sweet heat, I like
the hot, but I don't wantto be so damn hot that they try
to burn your eyeballs. I canstand in a restaurant where you go to
the oh, you go to signa waiver. It's the hardest wing in
the world. You can only eatone. Why do I want to spend
money to eat one of something andthen ruin nights? There's people like that,
I know, but it ruins mynights. I know. He were
(12:13):
like, Oh my god, mynose, hair is burned out, my
eyeballs watered, my hair fell out, my toenails curled up. It was
good, though. Shut up.That's how my dad is. Bro.
My dad loves stuff like that.Like he will get hot wings and then
he will add the chili peppers,like at a pizza place, those pepper,
those crush red peppers. He willadd that to his every wing he
eats. And I'm like, whydo you like to sit there and suffer
(12:37):
it while you're eating? Yeah,Like, why why do you do that?
I can't do it. I can'tdo it. I can't do this.
So I will say that's those aremine yours? You well, sel
I at the restaurant, speaking ofthe hot I have this. We have
this seasoning that we get so backin I don't know, a couple of
years ago, we used to goto World Foods. We would drive back
and forth and we would stop inNew Mexico and New Mexico. There's this
(13:01):
little farm and it was a whatdo you call it? Green chili place?
So it was this old man andI used to make Tamali's. I'm
talking hundreds and hundreds and hundreds ofdozens. So we would stop at this
place and we'd load up on allthe red chilies, the green chilies and
stuff like that. And my dad'salways out, you know, you got
something hot, and he's like,I got something for you. And he's
(13:22):
got a bunch of ghost peppers thathe that he crushed up right oh,
and he putting it. He putin a container and he's like, you
can try this. And he didn'ttell us it was ghost pepper. He
said, but this is extremely hot. And so I was like, yeah,
I ain't no problem. I triedit. I went through the roof
like it was it heard speak couldn'ttalk. It was just like I was
(13:45):
dying. So my dad bought awhole bunch of that, right, and
so we've been playing around with it, making our own rubs. So at
the restaurant, if somebody wants,like, hey, like give me something
extremely hot, it's gonna burn myface off. Yes, so we we
will have some like So, okay, i'd say my favorite one hundred percent
go to is going to be thesmoke fried wings, right, ye,
(14:05):
smoke rid wings. Have a smokefried but sauce. Now, I'll start
with the bass is always Frank's RedHot. I love Frank's Red Hot.
It's like a staple. It's everybodythat stuff, right, and then I
will add my own touch to it. So there's this, there's this.
I'm really starting to enjoy this stuff. Now. It's it's a Korean barbe
(14:28):
you're talking about called bolgie Boat sauceor something like that, and it's a
real it reminds me of a realthick Teriaki sauce. So I'll add a
couple of scoops of that to ato a bowl, add some butter to
that, and then I will putin some Frank's Red Hot, and it's
got the little kick and it's realsweet. It's it's my favorite to go
(14:52):
like go to for wings, Likeif I'm trying to impress somebody, Like
we had a question from somebody inthe audience that was like, Hey,
I'm trying to impress the father inlaw this weekend or for super bowling.
What kind of wings do you guyssuggest to, you know, to throw
them on the impress impress? Theseguys smoke, So I said, that's
what I said. But if youdon't have a deep prior or you don't
(15:13):
want to go through the time ofdoing that, yeah, I'm begging the
vortex man. Yeah exactly. Imean, it's a Weber kettle. You
can do some great stuff and I'veshot videos with you a bunch of times
using the vote. I'm all aboutthat, you know what I mean?
I think, Okay, And ifyou're a person you just got a pellet
(15:33):
grill, you can use some greatwings a pellic grill. You just I
think the one mistake that people makewith a pellic grill is they don't get
that skin crispy. Yes, SoI tell people to do if you're if
you just got a pellet grill fromthe moment you put them on spraying with
cooking oil like a basting, likea some kind of to get a little
crisp on there. And then whenthey get close you that one fifty crank.
(15:56):
You'r a smoker, You're whatever,your pellagrass eyes, a damn thing
will go. But in the meantime, pull those wings off and give them
a little bit more spritz of acooking spar they can boil. You want
that to get on that sizzle whenthat smoker is raging, put those wings
back on there and try to pushit through. I'm not gonna lie to
you and say it's as good asa vortex or a smoke, right,
(16:17):
but you gotta come. That's gottacook with. But I think that the
mistake that PEO will happen with thoseis the skin isn't as crispy as they're
normally used to right as normally,So they go and add a bunch of
sauce that they normally would if itwas a deep fried wing, and it
kills it. I tell people thatif you're just doing it on the pellet
smoker and you don't have the abilityto get that skin really crispy, almost
(16:38):
that deep fried that you're not goingto get without a deep frier or the
vortex, which gets absolutely screaming hot. But even vortex to a point,
go light on the sauce. Letyour rub let the smoke be the right,
be the taste, and let thesauce be the subtle little accent on
there. Because you go too muchsauce, it's gonna saturate in that wing.
(17:00):
That wing is going to become asoggy, chewy mess. See another
way too, is I do samekind of thing with the spray o but
I get canola oil. Everybody's gotcanola oil town. I'll get that and
I will put the wings in abowl raw and I will add a little
bit of canola oil just to getthem soaked. Not soaked, but just
bebe every wing's covered. And I'llmix that up really well, and then
(17:22):
I'll put it on a cooling rackand I will put those in my fridge
overnight now covered, let them out, let the air mount air dry them
from the fridge. Let it completelydry, and then I will lightly season
with whatever season I want to use. I would lightly season so like the
hot honey garlic, I will lightlyseason them with that I will crank my
(17:44):
pellet grill up to about three seventyfive, close to four hundred, and
I'll creak it up ashigh as Ican. And then I will put the
wings in there and I will letthem roll, and I like I said,
I push wings to over two hundreddegrees. Ye, my sweet spot
that I like is two hundred andthree. I'll pull the wings off and
then I will add them to abowl and I will use the spray butter
(18:07):
and I will start spraying. Becauseif you use but if you melt butter
in a microwave and you put itin a bowl and then you know you
add you don't have enough wings,you get too much butter in there,
you're gonna have the effect where thewings are gonna get too soggy. So
I will use the spray butter justto make sure I evenly code almost every
wing, add more of the seasoning, do the mix, and then don't
(18:29):
pour them out on a dish.I set them on a dish. Yep,
I don't agree, Saul. That'sI think talking about seasonings your hot
honey, garlic. And I'm notjust saying that because you're in front of
you, your hot honey garlic onwings, Shut the front door. Your
hot honey garlic with wings, andthen go make yourself a sweet heat sauce,
like maybe like a hot honey saucesomething like that. Shut the front
(18:52):
That's another thing, bro. Youcould get like the Dirk's Turkey's Red Hot.
Turkey's Red Hot's the same damn thing. Yeah, Okay, so you
get red hot, the red hotsauce and then start playing with it.
Throw some actual hot honey that youget from the store. Put that in
there, and I love one serious. The thing is, I make my
own hot honey because that damn hothoney is so flipping expensive it's stupid.
(19:14):
So what I've been doing is thisgetting regular honey, get it hot.
Start starts there. Put some chilipepper flakes in there. Okay, put
a little serracha in there. Ohwhat about like some put some cayenne in
there. You could, Yeah,I nine play sarracha because I love that
saracha taste. Saracha honey, littlechili pepper flakes in there, get that
hot, mix it all together,turn off the heat, let it cool,
(19:37):
and kind of all bring back together. Shut the front door. I've
never tried that it's your own hothoney, because the reason why I did
it is I went to one time. I went to a grocery store.
They didn't have it, so Iwent to another store and they wanted like
eleven dollars or nine dollars. Likesyeah, and I was like, this
is great, but I don't knowif these wings are going to be good.
The first time I made them,I'm like, I'm not doing this.
(20:00):
They got on my phone, wentto Google said make my own hot
honey. This recipe came up,and I was like, let's try it.
Yeah, that's good. I guessthem cheap because I'm like, I'm
gonna go spend ten bucks on Whydid you make a video of that?
I don't know. I'm just Ijust like, go to the store and
look at it. I shouldn't honeyand be like yeah no, And then
honestly I should you. I shouldhave Probably that was you know what.
I'm just saying, that would begood thing that pops. You're right for
(20:22):
the super Bowl, and it wouldbe something that goes that goes and it
gets hot. That is a goodidea to do because I was like,
this is dumb and it was chili, pepper flakes, siracha, you could
put cayenne, you could do allthis yea yeah, and play it all
in there, mix it all together, and was like and bang yeah.
So iously talked enough wings there.But another thing. Oh okay, I
(20:47):
got to ask you about this viralvideo. I'm thinking about trying it,
but I've not tried it. Yeah, I've seen you. I've seen the
radio stations. Oh yeah, it'sgood. They what twenty thirty forty fifty
views and they love it. Butthey're all basic recipes. Were making airs,
You're basic, Like, dude,everybody lost their mind. The most
recent one. We call them thebecause the backstory, if're not familiar,
(21:08):
I work for a country radio station. Taylor Swift obviously she's not country,
started out country, but she's thebiggest star in the world. We're talking
about her all the time. Youcan't get away from it her tying to
Taylor or Travis Kelcey. I don'tlike her music, but I respect what
she is. The girl is amachine. You have to look at her
(21:29):
and be like, you are amonster, and a good monster. Like
you dominate like her or not.I'm with it. She's dominated so Anyways,
were coming up with the recipes thatare Taylor Swift themed that are tied
into football, that are easy.So we've done we call them Swifty Sliders,
which were air fried chicken strips tossedin sauce, and that was easy.
(21:55):
Then we did Taylor Cups, whichwere Tater top cups that we smashed
down good to easy and get thatstuff that pops mess up. There's the
housewife that doesn't care about football,and you go get her baggotato tots and
you put it in a muffin pan, you cook and partially you take a
shot guys, you push it down, you make a cup out of it.
You put cheese in there, andthen you top it with sour cream
(22:15):
and bacon and it was done.So the most recent one we did,
I was like, all right,I got to think of something. So
I took an egg roll wrapper andI made chicken parmesan stuffed in an egg
roll. So I took a breadedchicken strip again air fried basic as can
be, put some Mozzarell string cheesein there, and I took some basic
(22:37):
marinara sauce, put it inside theegg roll, wrapped the egg roll sprits,
a little cooking spray and put itin air fryer, slice them and
then topped it with Marinara shut thefront door. I was like, these
damn things are fine. Are youmaking these at work? Yeah? Make
it about working our break room here. Wow, because that's the whole thing
is that's part of the challenge,and they want to be where you can
(22:59):
make it anywhere. Now, thisisn't a viral video that I want to
I can make here at work,but I've seen this. I want to
get your input on this. Okay, have you heard of the deviled egg
sliders? Uh? Yes, Ithink what are your thoughts on them?
Okay, So it's the doubled egg. Deviled egg is the bun and then
they put some meter They put asmall little burger patty in between it with
(23:22):
a little bit cheese on it.It is a deviled egg slider. Bro
I made well, not that,but I'm kind of I made the doubled
egg, same thing that they're doing, but I've wrapped it and baked it
deep cause you guys were giving youguys are giving me so much, so
that's why I did it. Andit did pretty well. But I'm going
to bring that back because I don'tthink everybody saw it, but I mean,
(23:44):
I'm down to try it. Thatjust seems like a lot of work.
It does, but I think theflavor profile on that could be just
bro who doesn't like deviled eggs?I will clear a deviled egg platter,
I agree, And who doesn't likeif you like mustard on your burger?
Uh? Talk about a Frida eggon a There's just a side of me
that's just like those would be sofreaking cool. Yeah, No, I'm
(24:06):
with it. To me, Ithink it would be a lot of work
to be able to. I mean, doubled egg is a lot of you
know, it's not a lot ofwork. You gotta boil it, you
gotta pull it out, you gottamake it. I mean it's easy to
do, you know what, insteadof if you wanted to make like classic
sliders, like I made some yesterdayfor a video and it was bro this
was probably one of the best damnthings I ever had. Would you do
I did? I did green chilibacon. Uh my season with green chili
(24:30):
bacon on chicken dice, Okay,And then I got a ranch packet and
then I sprinkled the ranch packet onthe chicken, mixed it all up,
let it sit in the fridge,let it marinate. Then I smoked it,
pulled it off, cooked some bacon, put some put a whole green
chili on it, bacon strips,cheese, melted it, and then I
(24:51):
put them on King's Hawaiian pretzel.Those fire by the way, bro,
I've never had it blew my mindabout how good King Kings of Wine is.
But King's Wine Pretzel was stupid.I killed I killed like four of
these little sliders, and I waslike, this is this ver video?
Better pop off because this was thebest damn thing I've ever had that sounds
(25:12):
amazing. Had a super roasted greenchili's on there. Yeah, whole roasted
green chili. So you got awhole chili after it's roasted. Then you
just cut a little slit in itso it opens like a big face and
you lay it across the sliders.And when you slice the sliders. But
that's his chickens close to being done. Now chicken thighs. You can push
those suckers up to, you know, however high you want to go.
(25:33):
So once they hit one fifty,I put each green chili slice on top
of each chicken, threw some baconon there, added some cheese. Bacon
was partially cooked, right, baconwas cooked. Yes, cooked bacon on
top with some cheese, and Ilet that sucker melt. Bro, this
video is about to be lit.Oh my gosh. Fire and then pretzel
(25:53):
slider and then on top of toastedpretzel buns. Oh, bro, those
I'm gonna try that tonight, dude. So I killed it. I should
have made a sauce for it,but he didn't need a sauce. Need,
He didn't need one. But Ifeel like it kind of did social
media purpose wise. I feel likeit kind of need But Bro, I'm
telling you, and I made somefor my brother. My brother smashed it.
(26:15):
He's like, you need to makethat again. That and it's not
often he tells me it's good.Blah blah blah. It's not often he
tells me, you need to makethat again. Wow, all about that.
I dropped the talks again, bro, all about dropping the talks.
Damn, that sounds amazing. Holycow. All right, wow, man,
there's so many options you can gowith, like football, foods and
(26:37):
tailors. So I got a questionabout burgers. Okay, are you your
burger guy? Right of course,So we got a smash burger guy smash
yeah, that's right. So wegot a message from one of the boys
and they said they asked hamburgers.When making burgers, do you use a
binder like egg or breadcrumbs to keepit together? Do you just go straight
(26:59):
on the grill? Now, thisis just for grilling, not flat top.
I could put egg in mine.I put egg. I actually do
both. I put egg and Iput bread curbon mine, Okay, to
really kind of just bind it alltogether. But it doesn't. It taste
like a meatball. Yeah, butI love meatballs. I definitely put egg
(27:19):
in there though. For sure,egg okay, because it does, and
then I season it all up.But I gotta be honest with you,
burgers. If I make burgers,I'm making smash burgers. I freaking love
you. Don't just like a realthick no juice. I've gotten to the
point where I love a good smashburger with the cheese melted on top on
there to toasted. I'm converted.I'm okay, well, okay, I
(27:42):
mean look at our boy dom fromfire at will Is and his hashburg is
a hash public house burger. That'sa smash burger on steroids. I get
it, so damn good, Iget it. I just never I have
made them, but I just haven'treally like put the time into effort of
making a smash burger. I thinkthat's what I did. Is I really
have gotten like trying to make becauseI like the thick burgers, Bro,
(28:04):
I like a nice take two orthree patties on there. Yeah no,
like I don't know, like Iget it, Like, aren't I'll eat
it. If you got a smashburger, I'll eat the damn thing.
But all right, so you wantthe thinkers, So what do you do?
Do you put a binder? Ido not. Now I got two
recipes. One I'm not dropping becausethat's my that's the restaurant burger, this
barrel. This thing's going to blowyour promise, all right. So when
(28:29):
you come in, bro, you'regetting a whold don't cut, don't eat
all day because you're getting a wholeplatter of everything on the menu. All
right, No, no, no, no, So what I did.
I was having a tough time withthis burger that I'm trying to make,
right, So I had to hitup. Mike Johnson, he owns,
you know, fifteen sugar fires andone hundred high points whatever is. He's
the burger World champion, that WorldFoods World Champion, burger cook. So
(28:52):
I was asking him. I waslike, here's my problem. Blah blah
blah blah blah. So I grindmy own meat and what The number one
thing that really elevated me was adamn this, You're gonna think it sounds
stupid. A burger press, thatdon't mean sounds stupid. I don't own
a burger press. And I waslike, bro, I don't need a
(29:12):
burger press. I think I figuredthis was like some kind of probably together.
Bro, the burger press changes everything. So I'll use that burger press.
I'll season the patties up, I'llput them in the fridge and let
them sit, let them sit cold, and it keeps all of the meat
together, ground beef together. Sonow you're gonna work on different grinds.
(29:37):
So if you're grinding your own brain, if you get the stuff from you
know, fries, you're looking placeseason up, add some green chilies to
it. So my go to athome burger is I'll go buy ground beef
I'll throw some roasted green chilies inthere. I'll throw little little circles of
cream cheese, small little circles,and I will push that into the patties.
(29:59):
And what else. I oh,bacon, cooked bacon, of course,
put that inside there, and thenI will make the patty, press
it and let it sit in thefridge, Let it cool, let it
get cold, and boom, readyto go. That sounds damn, that
sounds good. The cream cheese isan interesting because you brought people always you
know, over cooked burgers or notwhatever it is not you you know,
(30:23):
bro, every almost every bite youhave or every other flavor, you got
a nice little fuck little cream cheese, little little burst by all right.
So speaking of cream cheese, youknow what I'm really loving. I know
it's basic against all over the socialmedia smoke cream cheese, bro, I
know I did. I did avideo last last year about it. It
was nothing, and now it's like, okay, you know, snow cream
(30:45):
cheese is good, but you knowit makes it go over the top.
Oh I got something for it.Two things in my opinion again, great
game day appetite. That is sodang easy because it takes a couple of
hours to do. You take thebot cream cheese, you score it your
season with your hours, a couplehours in your smoker. I've been rollmind
like trees, like two hours.Okay, mine's about forty five minutes to
(31:07):
an hour. So but again it'syou can be doing other stuff. It's
simple. It doesn't take much prep. You literally take your cheese block you
score it. Boom seas gonna beyour favorite barbecue up, throw it out
on the smoker. Let it roll. I've been taking uh obviously, like
the mic, like the hot honey, Mike's hot honey, whatever. Making
your own drizzling across there is good. But blues hogs. They're with that
(31:30):
hot. They're hot raspberry the putthat on there, bro, that sauce
game. Put that on top ofthat smoke cream cheese, put yourself some
uh the crackers around the outside ofit. And people think you are like
the best a gourmet chef. EverYou're like, it's the easiest damn thing
in the world. Bro, Iyou know, I he's gonna hate me
(31:52):
for always butchering it. But Smittyloot and Booty barbecue his brand new.
I think it's it's cherry something andI forgot the damn name. Anyways,
my bad. It's his sauce.It just hits his brand new sauce when
I first tried it, and Iwas like, damn, and he said,
yeah, we're gonna be coming outwith it blah blah blah blah,
(32:12):
and I was like, bro,like, let's hold off on coming out
with that one. It is byfar Blues Hog Raspberry Chipotle's phenomenal. But
I I think his new sauce thathe has blows this thing out of the
water. So that's another thing thatI'll add to the smoke cream cheese that
his sauce on. Bro. Yeah, at the end, bro, it
(32:35):
is my family was in town.I drizzle it once the once the cream
cheese comes off, it's ready togo. Then I will add the sauce
on there and let it sit forhow much sauce he putting on there,
I will like I will like backand forth corner to corner like a zig
zag pattern or what my family did. That was all in town for Christmas.
They were taking a scoop of creamcheese poored Smitty's sauce on top,
(32:59):
like like chips and salsa. Dude, it's smoke cream cheese again, but
smoked bro. And then there's anothera basic thing. There's another there's another
sauce out there. It's uh,the Texas pepper jelly. Yeah, it's
like a it's like a it's riblazestuff, rib glaze stuff or you can
add it to your barbecues whatever.But you put this Texas rib candy stuff
(33:22):
on there. Bro. There's somuch stuff you can do with cream cheese,
with smoked cream cheese, so muchlike jelly. You can add on
there hot honey, garlic, greenchili, bacon, chipotle, mango,
and some cagu it. But youput on no, I will do because
it's not just cooking one block ofcream cheese. I'm cooking three or four.
(33:43):
So I will mix it up withthe seasonings. And I've only really
tried with Thoseey, garlic would begood, because I like, I want
something, so I don't want likea basic barbecue rub or like you want
something, I want like a porkrub like Craig Carter. Craig Carter has
a great it's called Porky Palace,and uh it's a great sweet rub that's
(34:04):
phenomenal and it's got a great colorand that's perfect for cream cheese too,
man. But again, the sweeteasy appetizers that you can make. And
I think it's gonna be one ofmy next videos I'm gonna make for our
station. Push down stuff is gonnabe like a Taylor Swift one try.
I gotta. I probably put ared sauce on there. No, what's
your favorite number? Eighty seven?Thirteen? Bro got you right here,
(34:24):
content creator coming into our brot.So you get your cream cheese right,
roll it up, roll it intoa roll. There's a one, but
make it a thick one and thenscore it and then the thirteen do the
same thing. Maybe two bricks ofcream cheese, roll all that up and
four three on foil and then youpour that up and then throw it in
(34:45):
the smoker and then use a redsauce on there. Red sauce sauce.
Yeah, it just makes sure thethirteen stands out boom. I'll tell it
you all right, I might dothat. I might practice that today.
But you're gonna need like two blocks. You might need four blocks of cream
cheese to do hudos. Yeah,to make a three that might be difficult.
But make sure it's cold, becauseif it's it's warm and it gets
warm, you can probably do it. I think you have to score it.
(35:08):
And that's why you're gonna have touse probably two or three blocks per
letter, just because you want towin. You want them wide, but
not overly stupid wide, but likeyou want them thick. So yeah,
yeah, I'm gonna Oh that's aninteresting idea that might pop. It could
Yeah, interesting, I'll try it. All right, So we got those
(35:30):
all, got tons of the appetizersthere. So one thing I wanted to
bring out. They're starting to rollout and I've seen them in the wild
now, the new gmgs. Yeah, and we we the three of us.
When Phil's here, he could tellthe same thing. We had the
privilege of seeing the new gmgs inperson this past summer. We had to
(35:51):
do a preview. By the time, we were kind of embargoed on what
we could say. Now they're startingto come out. Holy cow, that
racking system is incredible. Do youhave one yet? I don't. I'm
coming soon. I know it's verycoming soon. They are you the same
way A come cannot wait. I'mshacked up. I was told I was
(36:12):
told maybe even like next week.Yeah, it's gonna be great. Man,
I thought I'm counting down at all. I know, are you gonna
I'm gonna do this massive unboxing videotoo. I'm gonna do all kinds of
crazy all get together and do oneas a show, do a show in
box. But I'm stoked for it. It's gonna be awesome. The new
racking system, if you haven't seenit, hit of Green Mountains Instagram.
(36:34):
There's tons of videos of it.The racking system is revolutionary in the world
because yeah, you know, thereare you know people I pit my girls
made the pull out ones. Thoseare all really cool features. Love those
those are great. But I dolike some of the things that gav where
you got the rib racks and allthe different cool stuff and what's great about
You could add to pit my grillto it if you wanted to, because
you could still do your rib racksand search up high because I like bro,
(36:59):
I have the original GMG and Ihave the Pemike Grill slide out right,
Yeah, dude, that is gameover game changing for those things.
Well, you're great, game changingboth. It's gonna be great with the
new gmgs. You could still addthat feature if you wanted to, but
you could still have the different accessoriesin there. This accessories still work with
that. But the thing about thenew GMG, granted it's eight, you
(37:21):
have to pay more for it,but that's searing station. Yeah. Game
over, game over freaking seven,eight hundred nine, whatever degrees it is,
is a seriing station. It's likea thousand plus built right on your
smoker. Yeah, game over.Yeah. And I love the fact that
all we're not by the way,we're not sponsored. None of us are
(37:42):
sponsored by gmds. We just loveGMG. We local guy, yeah,
local guy Jason Baker is absolutely thesalt of the earth, best dude in
the world. But you buy whateverit is that you want to buy,
I don't care. I will tellyou where I spend my money. It's
with them. But what I loveabout it all smokers. I don't care
if it's Trigger Pit, Boss,Rectech, Memphis, whatever. They always
(38:07):
they start out looking pretty and thenthey get faded and they start to look
kind of drab, and next thingyou know, you're signiffing others like yeah,
don't have that thing in the backyard. I don't want to see it.
And it's not that it doesn't workwell, it's just a paint fades
and it starts to look ugly andthe paint kind of looks like crap on
them, and you know what itkind of let's be really talking about.
(38:28):
You eat with your eyes. Youreyes are visual and everything. You're obviously
and you're like, it doesn't lookas good the paint on the new gmgs.
How did that flat matte black?But how long they're talking the paint's
gonna last. Yeah, he's gotlike a little texture to it. Just
look badass. Yeah, they justthat was I think that was some one
of the big things that I'm notgonna lie the ones I have. I
(38:52):
mean, i'd leave out in thesun. They're fading and constantly cooking on
it fades away, and you're like, what, there's a cool trick to
bring it back if you ever needto bring it back. Yes, the
oil. The oil. So youknow, if you got a faded grill
that's black, whatever you cook on, but preferably what you know on the
GMG, I'll use spray pam onit and I will pam it down and
(39:15):
it brings that color. It does. But it's just you know, one
of those things you're like man.But again the paint, the way that
the way the stack, the waythe smoke stack kind of tucks in there,
all these things, just even thelittle levels that he went to with
the grease bucket. I mean,you know, what's a game changer for
me because now I'm going this isgoing to be my third one that I'm
(39:36):
buying now is the damn cord whenyou plunge in the cord to the wall
and then it has that box andthen the box has another cord contained,
but that goes into the back ofthe GMG. It is what it is.
But it gets so hot here.I think it has something to do
with heat. But it gets sohot here that when that thing is out
of it's on the concrete or somethinglike, they crap out. And now
(39:59):
I'm on like third, getting readyto be on my fourth. Power supply
for the originals that I have.But they fixed that. Now the power
supply box is underneath all tucked inunderneath the pellet what do you call that?
The fee the box? Yeah.There, Now you just plug your
cord in and your cord goes intothe wall. You're done. Okay,
this guy's not really about ball thingthat's mine. Like, like, I
(40:22):
love that. Okay, I'm gonnatell something that I think is a really
small thing. But all pellets smokershave been guilty of this. And I
know it sounds really petty when Isay this. The hopper door, you
lift the hopper door up, italways lifted with the hinges to lift it,
right, It always hinged up.Yeah, but they weren't good hinges,
none of them. None of themhave good hinges. So you're taking
(40:44):
your bag over there, right,you cut the little hole in the bag,
you're pouring your things in there.I've had to have more times than
not the damn lid falls down becausethe hinges were cheap and junky on all
of them. I'm not just sayinggmg's, they all were. Then the
damn lid falls, it slices yourbag. Then you're wasting pellets all over
the ground. I that happened somany flipping times that I would it would
(41:07):
just piss me off. And Imet having other people people are like,
the hinges are junk on all ofthem. Trigger's junk Pit Bosses ones were
junk. They all were junk.Now the GMG one, it opens from
front to back with good hinges,you can put it in there and then
actually when you go to push itdown, you can feel the hinge,
(41:28):
just the little improvement on the hingelike that. Granted, I know it's
not the big of a deal whatever, I got to pick up some pellets,
But I'm telling you, you're busy, You're getting ready to do things,
got a million things going on,your significant others yelling at you.
Next thing you know, Oh shit, I got half a bag just ripped.
Your pellets are all over the damnground, and you're like, God,
I don't want to deal with this. That happened to me so many
times. I know again it's oneof those stupid small things that's never happened
(41:51):
to me. But you've never hadyour lid fall down and rip your bag
open. It's fallen before down.Oh I've had to hit rip my bag
like three times. I had hitme in the hand one time I've had
Maybe it's just me. Th arethe worst damn luck. And the other
thing I like about it too.Do you notice how the grease buckets catched.
I think so it's got like alittle bit of a lip. It's
(42:12):
harder to get it off versus allthe other ones. The lit a tiny
ass piece of metal. You knowme people's I know those dogs have gotten
into them where they knocked them off. That's gonna take a little bit of
work off. But again, justall the little things that everybody's always went,
yeah, I wish you'd had this. They fixed. And he listened
to all that. He listened toit. The lid, the lid.
(42:34):
You listen that lid and you're like, this is a sturdy lid, This
lid has balls. Just yes,I totally agree with it. All in
again, you buy whatever you want, cooking whatever you want, whatever you
want to do. That's the Pelletgirl that I like you. So I'm
just gonna tell you, man thatif you're going back and forth going well,
(42:55):
you know, I'm kind of independent, I'm kind of thinking that I'm
going to tell you if you arein the barbecue world, you know,
the barbecue world is very much aboutfamily and about taking care of each other
and looking out for each other.You're not going to find a person who
is more well respected in the barbecueworld than Jason Bacon Green Mountain Grills.
(43:16):
That man has got a heart ofgold. He has given back so much
too different businesses to charities to do. So he doesn't want any recognition for
it. And you talk to peoplein other industries that are like, are
other manufacturers. Chason's a great dudeman. Everybody loves He's a great dude,
great product. So you go buywhichever you want to buy your shopping
(43:37):
price, and you find one cheaper, you do you man, go for
it. Heck, I had abuddy of mine. It's crazy he bought
that new trigger timberline, that monstrosity, big old beast grill. He bought
it, bought off Craigslist, andI go. He tells me, He's
(43:58):
like, I'm gonna buy me oneof those timber lines. And I'm like,
okay, I'm like text him,I'm like, did you get a
raise? Again? Great grill,but ain't cheap and mean you're dripping.
I mean it's fourteen fifteen, sixteenhundred bucks, three grand at the Ace
hardware next to the rest of it. That's what I'm saying. Okay,
yeah, they're again fifteen hundred onup to three thousand dollars. But he's
like no, He's like, thisguy's got it for five hundred bucks.
(44:20):
I'm like, there's gotta be somethingthere's a problem. It's gotta be a
problem with Believe it or not,there was no problem with it. The
problem was with the cook. Theguy couldn't cook because the guy didn't listen.
The guy didn't foul instructions, wasjust an idiot. Yeah, So
my buddy's like, I bought afive hundred bucks, went back and cleaned
(44:40):
it up, and the damn thingis a stud I'm like, you got
the gray, big old trigger timberlinemonstrate for five hundred bucks. Because guy's
like, yeah, it doesn't cookfast enough for me. Oh, there's
people like that. And my buddy'slike, it doesn't cook fast. And
the guy's like, it doesn't smokefast enough and cook it off, and
that thinks sucks. Anybody was waslike, that's people with few money.
(45:00):
Do you mind if I fire itup? The guys can't go for it,
buddy said, I fired it up, he said, rolled up to
two sixty five and was like yeah, like doing the walking around, he
guys like, see how long ittook you two hundred and sixty five degrees
come? That took forever. Andmy buddy's hand, his head's going like
what does he think it's gonna belike gas like, oh, yeah,
(45:22):
you're right, you know. He'slike, oh yeah, he goes it
is a little slow. Yeah,He's like, ah, this thing's junk.
Igniers messed up. Every buddy waslike okay, he goes, took
that damn thing away and it waslike got it home and he I'm like
good on him. So again,you cook on whatever you want to cook
on, whatever your budget is.You finally you want because you get tons
of people like that crazy you couldget like Smithy's just picked up a jamble
(45:44):
on cra saw picked up a chambleon Craigslist backyard jambo. Somebody just didn't
want it, got rid of it, didn't want want to get rid of
it. He went and picked itup. I saw that on his Instagram.
I was like, oh my god. I was like, look at
this, like my uh my oldHickory I got. Yeah, it's a
six six to nine thousand dollars.Grill got it for three hundred bucks.
Three hundred because they had a switchthat was wrong. No, there was
(46:04):
nothing wrong with it. The guydidn't know what he had. I drove
the Tucson at like four in themorning with Pops and said let's go.
I need help get in this damptape. And I looked at it and
it looks it looks a little therewas a switch that was wrong or something.
Well, he never had it firedup. He was sitting in his
garage, so I went in there. I was like, well, does
it work. He's like yeah,but you know, I don't know if
I haven't fired it up in acouple of years. But he got it
(46:24):
out of his restaurant and his bosssaid, yeah, go ahead and take
it. You can take it home. But it was set up for natural
gas. Ah. All I hadto do was hit up Old Hickory,
Hey, how do I change thisto propane? And it was about I
don't know about sixty bucks worth ofa line I needed to get and then
I had to change an orifice init. Tried to fire it up,
wouldn't work. I was like,god, dang it, what do I
(46:46):
do if that goal? Though?Hickory nicest people in the world, by
the way, they will walk youthrough anything, and big old country boys
and they're like, yeah, wellis your switch on? I was looking
at switch, was like, Ithink it's on. There's no light and
he's like, bro, replace theswitch. It's like, all right,
it's a rocker switch. So thatwas like a two dollars thing in Ace
hardware. Put that in was firedup. Bro. I was like,
(47:08):
that's go I Bro, that sucker. I'm telling you, like, if
you ever got into like the cateringWorld or like the it can rip.
Bro, it's I. I amin love with the three. I have
the massive one at the restaurant,but this little three hundred dollars half of
the one I got at the restaurantis bro good kill killer. But for
(47:30):
you craigslist people don't know what theygot. Yeah, that's my money.
You got that or anything? Timberline. I was like, what do you
have any alert set on like Facebookmarket passion and it alerts you. Yeah,
I should do that right now.I'm looking for a poker table,
poker table. Yeah, I'm ona poker table. And that's stupid front
room that I have that's got nothingin it. I tell you had an
air hockey throo. Yeah, butit's that damn room is half the size
(47:51):
of my house. Bro. Youhave poker parties, yeah, of course,
thanks to the invite. Well goodbecause actually thanks for not the invite,
because I don't play pokers. Yeah, I'd just be that guy,
like, Yo, where's the chickswe have? We have one? What
do we do with a month?Probably everybody gets together and okay, that's
cute. It's like that old manlife and you're getting old bro. Bro,
I'm all im looking for a pokertable. What are you sixty five
(48:15):
in Sun City? Bro? I'mall about that poker life. Be poker
and bourbon, buddy. That's whereit's at. All right, we're gonna
wrap up this week's podcast. HopefullyPhil feeling better soon. Good luck to
you as getting ready to open soon. You're making wings this weekend. Tag
us in social let us know whatyou're making. Fires, comments, reviews,
(48:36):
ratings, we want all that.Let's have a conversation fired up.
Let us know what you're making.And I ain't just saying this to say
it. Because Kyle is here hishot honey garlic rub. You can get
it. You're at your behind barbecuedot com. You can get in most
A lot of different barbecue stories arearound the country. So just hit me
up and ask me where you're at. You you will make wings and you're
(48:59):
like, oh, then you makethese, You're like, oh, my
gosh, such a great flavor profileand again super easy. Put those on
the plate. I think, Bro, you want to make some French onion
dip. Get rid of the Frenchonion packet, half sour cream, half
mail and add the green chili baconrub to it, Add the hot honey
garlic to it, add the Cajunto it, the mango. What a
can't it's your favorite season, whateverit is, Mix it up, bro,
(49:19):
You got your dip limit, eatthat onion packet. Just be bro,
cook, be different, get weird, have fun with it all right
out. We appreciate everybody. We'llbe back with you next week.
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