It Is REALLY HAPPENING!!!!

The Day Has Finally Come, It Is No Longer A Mirage... Kyle's New Restaurant Is Ready To Open; Say Hello To Birds And Bones!! Kyle Shares All The Exciting Details On His New Spot, And The Fears And Reality He Is Facing! Kyle Is Not The Only One Sharing Exciting News, Barrel's Signature Pizza Will Be Launched Soon All Over Phoenix. We Talk About The Big News In The Barbeque World, Regarding Our Friends At Green Mountain Grills. We Also Call Phil To The Table, After His Most Recent Cooking Video.... Only Phil!!!

Episode Transcript

(00:00):
All right, welcome to don't dropthe tongs. I'm barrel boy. Got
Kyle over there from your Behind Barbecue, Phil, the grill is here.
It is February twentieth, Tuesday.And you know, it is a day
that we have all been waiting forfor a while. It's a day that
I gotta be honest, I don'tknow if the three of us thought ever

(00:24):
would happen, and it happened lastweek. And well we saw it on
Instagram. And you know, ifyou file Kyle on Instagram at Your Behind
Barbecue, he's always posting a videowrapped in bacon. God bless him.
I mean, yeah, And whatcaught my attention is I see Kyle walking

(00:46):
and he doesn't have bacon in hishands. He's got a piece of paper
pants. Oh well yeah. Iwas like, okay, he's gonna he's
gonna hold up like a package ofbacon. And then I see him walking
along and he turns, goes infront of the door of his new restaurant,
which we've been waiting for for Ithink before COVID, and we see

(01:08):
him turn and he puts this whitepiece of paper up on the door and
it says March first, we finallyhave a day. But the opening of
Birds and Bones from your behind barbecue, Lawrence Arizona. You should get that
tattoo, bro. Three one twofour three one two four. Baby.

(01:33):
Yeah, it's been a long road, bro, it's been a very long
road. You get a tattoo overyour tramp stamp. This is a family
friendly show. It's been a longroad, dude, it has been a
long road. I mean, Ithink I think if we were have talked
to you, I don't know,around the fourth of July between I would

(01:57):
say from the fourth of July toabout Labor Day this year, if you
would have said, yeah, thisisn't gonna happen, because we were recording
the podcast and we'd be like,oh, you got any updates, and
Kyle would be like, oh well, and he would just grumble. And
it involved you. You were giventhe run around. You dealt with small
town politics, You dealt with anevolving city, going from small town to

(02:23):
evolving to bringing in new business.To you, I mean, it would
all way to the city council meetings. You had issues with a variety of
people, but in the defense ofthe City of Florence, they came to
the table they worked with you.The city of Florence is more excited for
you to come to town then Ithink about anything that's happened to Florence in

(02:44):
a long time. So congratulations toyou. The people of Florence are gonna
be pumped, and you know,I think Lawrence are going to be pumped.
What's that the inmates, the inmatesof Florence are going to Yes,
there is a prison. If you'renot familiar, care everybody there is a
prison, then everybody Florence. Buthey, exactly, you know what I
mean? Jump suits ourn't jumpsuit shouldbe your your uniform. Yeah, we

(03:10):
have orange shirt Fridays and just puteverybody's employee number on the back. You
should do that. But no,congratulations to you. So March first.
Tell us what March first is goingto look like? What's the plan?
What's going on? Well? Soto go? Well, yeah, so
you know, it's been a longroad. It's been I mean we were

(03:35):
literally not working there for six monthsbecause we had an issue with you know,
some city officials. We had anissue. We're getting ready to sell
the place. We were going tosell it and say screw it, we're
done. We'll go find somewhere elseto deal with all this. So they
came to the table. We gotover that hurdle and yeah, and then
everything just started coming along. Theyou know, the back patio was coming

(03:55):
along and it's not where we wantit yet, but we have to get
open. It's not where we wantit. I'm not finished with it.
But if you'll ever be finished withit, no, because I think I'm
gonna just you're a tinker, andI don't mean that in a bad way.
You're a perfectionist. And I thinkI think it's like a person like
I have a buddy of mine whorestores classic Lincolns, and you look at

(04:17):
the Lincolns. I mean he builtone for Mark Wahlberg for pizza. Yes,
yeah, and you look at thisLincoln. You're like, this thing
is gorgeous, it's perfect, andhe's always doing one other little thing.
And I think it's because you know, you have such pride in your work,
you'll never be fully happy. You'llalways be growing and improving, which
is a great thing, versus beinglike, yeah, it's good enough,

(04:38):
I don't care, throw my handsup. Yeah, No, I'm I'm
definitely not that guy. It's it'sit's as the back is. It's close.
It's not where we want it,but it is it is. It's
gonna have to work. It's gonnawork for now, and my plan is
to get it open and in summertime, nobody's gonna want to sit outside anyways.
Everybody's gonna want to be in theac and then that's when we'll build

(04:59):
the biggest ebo shade covering in theback, the pergola. Yeah, the
pergola or they call them fly flysales or sale fly, whatever the hell
it is like on the playgrounds,we'll have that. We're gonna put misters,
it's gonna be TVs. We're gonnahave a full big old coggerator system
back there. Yeah. It's justgonna be a cool like a cool spot

(05:20):
for you know, people to comehang out and where it could be all
year long too, but right nowwe're not at that stage. Every table
has umbrellas, so just for rightnow to get us open, you know,
you're gonna have to be sitting onunder under an umbrella and then there's
a bar back there. But youknow that's fine. I think people do
with an umbrella, don't you agree? Yeah, yeah, they should be

(05:43):
fine, because I mean, asmuch feedback as I got just from that
post. I mean people have beenon you know. And the worst thing
about opening this thing is if you'regonna do something, don't post about it.
Just do it. Yeah, exactly, just do it, don't And
you know, my grand scheme ofthings was as soon we bought the building,
I had a banner already made readyto roll that said coming soon,

(06:06):
you know, behind barbecue. AndI had this whole thing hung up outside
and it stood out there for likesix months. I had to get approval
to hang this thing out there.Yeah, and since that day forward,
I got blown up emails, texts, well, it's funny, it's funny
you say that, like, andI now you bring it up. You
think about what other big companies do. For example, every day when I

(06:28):
drive to and from the studio,I drive by this construction project. I
could tell it was going to besome kind of a fast food restaurant.
I had no idea what it wasgoing to be for the longest time,
and I'm like, yeah, whenare they going to say what the heck
this dang thing is? And Imean to the point where like they built
it from the ground up, andI mean the construction fencing had who the
construction guys were, the finance peoplewere on the developers, et cetera.

(06:51):
Brother, what is this? Imean they were landscaping the parking lot.
And also they put a sign upand said shake shack coming. Yeah.
I'm like, dang, I'm likelook at this. And it was like
one of those things that made methink. I was like And as soon
as you said that, I waslike, you're so right. They didn't
want people beating down the door.When is shit shack gonna open? When
is it gonna open? Because justdown the road for me, there's a

(07:14):
there's a been a it was abank that went out of business. Long
story. Anyways, they're gonna puta bos of donuts in there, which
is a local donut place. Theyput that sign up that they were coming
in September of twenty three. They'renot open yet, and people on next
door and all of yeah, localgroups are losing their minds and just talking
smack about this place. And I'mlike, people, they're going from a
bank to a donut place. Yeah, Like that's a lot. That's a

(07:39):
big change over, you know whatI mean? Yeah, yeah, you
gotta build out, you gotta doall this. But people don't get that.
I know, and I learned,and I learned a lesson that,
you know, the next time Igo through this or I do you know
another project like this. I'm nottelling nobody what it is. It's you
know, because I was just gettingbeat up. Man. It was just
it was just NonStop beat up.But you know, the place when we

(08:00):
started, I mean it was itwas a Mexican food place, and it
wasn't the cleanest, and it wasit got to the point where we weren't
gonna mess with the flooring. Flooringwas gonna be fine. We're just kind
of do some things and open it. But then we started moving boots out
of there and they were disgusting.There was like mice crap everywhere, and

(08:22):
like the boots were disgusting. Andthen you know, you just keep digging
into things and next thing you know, the whole place is gutted. The
floors are gone, the drywall's gone, walls are ripped out. I mean
it's completely gutted. So he basicallystarted from square one. Well that's a
testament to you of not saying,well, let's just put a band aid
on it, you know, andjust say it's good. I mean,
you're the ones saying that. No, like you know, the sk Pandora's

(08:45):
box. Yeah, and not thescrewed up part. But other business owners
down there that have restaurants, theywere telling me, dude, just put
your sign up open the place andyou're grandfathered in, because if you're down
for more than three months, thennow the grandfather plan's gone, and now
your grandfathered in to where you wouldn'thave to mess with the fire system,

(09:07):
you wouldn't mess you wouldn't have tomess with all these things that we had
to do basically. So basically it'sa brand new restaurant. Basically we started
grandfather plan went away, and westarted as a brand new place. So
from plans to I mean we hadto it was just a it's just been
a nightmare. So we're past allthat. Everything's good. I've had I
put I had the employees there allon Saturday, and it was they were

(09:31):
giving me crap because when I interviewed, I had twenty seven people apply and
I went through these twenty seven peopleand I had them all on a skype
interview and they're like, well,you know, why don't we just talk
on the phone. I was like, no, I want to see,
I want to look. I wantto talk to you in person. And
then I you know, because I'mvery uh, I'm not, I'm I'm

(09:52):
a walking HR violation. Let's justsay that. I was gonna say,
I don't think you're supposed to beadmitting that you needed to see the person
before you hired them. Okay,you know what our violations, this our
podcast works in HR. Their theirtoes just curled up with this guy.
I know, I know, andI didn't want to be this guy.
And KOLFEENI kept telling me. He'slike, well, you know me,
and I was like, dude,I have to. I have to see

(10:13):
these people because I firmly believe andworking at my job, I am a
hundred percent, like ninety nine pointnine percent spot on with I can read
people like I can tell if you'renot going to work, and I can
tell if you'll you'll be fine.So I went through it with these people
and you know, honestly, somenope and some absolutely blew me away.
And of course, you know,you do what I'm sure any post does.

(10:37):
My first time doing it, butI crept their social media's I you
know, I creeped on illegal notto look at their social media for public
knowledge. Anyways, I just wantto make sure what I was getting into.
Had them all at the restaurant onSaturday. I explained everything that went
on and backstories and blah blah.I mean not to say, time will
tell, but I think we havea very very very very solid solid group.

(11:01):
Well good I had. I hadthe two cooks in the back and
my vision and I you know,I showed them everything that I was doing
and how I do stuff. Andthis one lady that works for me absolutely
blew me out of the water.She She's like, no, you need
to do this, this, thisand this and this, and totally did
things and then just said get outof the way. And she went in

(11:24):
and did this whole thing. AndI'm like, okay, I love you,
thank you. And she, Imean she absolutely showed you know her.
And then I have another guy backthere too, he absolutely blew me
away. But I don't know.I think I think I have a strong
fit. I mean, I reallyfeel our employees are so far. I
mean, time will tell when weopen and all that. So what will

(11:46):
opening day look like, yeah,So I made these guys do a vote.
I'm like, well, what doyou want to do. Do you
want to do a soft opening ordo you want to just I personally just
want to open the doors and saylet a roll baby, because inside we
only sit. There's thirty nine chairsand the occupancy inside is for forty forty
six people, so that's employees plusthe you know, plus the chairs.

(12:11):
I said, screw it, Ijust want to open the doors and you
know, we'll do a couple oftraining sessions like Monday, Tuesday, Wednesday,
and then boom they are like nope, we're we need to do a
soft opening. Everybody's inviting like oneor two of their parents or however.
So did you get the invite?No, it's not afecial myself, it's
not yet. But when is thesoft opening? I'm thinking it's going to

(12:35):
be Thursday before March first. Sothe I don't know what is twenty ninth
February twenty February February twenty nine daysbecause the leap Thursday. Yeah, dude,
you got to do some kind ofleap here thing. Yeah, but
put on our Facebook that if you'reborn on a leap here you get to
come in and eat for free,and eat for free. Seriously, they'll

(12:58):
have one hundred people come down,Like, dude, like the amount of
responses that I got from this,just that stupid video because I didn't know
what to do, so I said, screw it, just follow me.
I'm gonna tape the thing on there. I'll see you March first. Tip
a beer to the phone, seeyou it. It's gonna be insane,
like it's it's gonna but I'm sohere's my problem. I'm so used to

(13:18):
running the food truck that we have, or the food trailer that you see
a massive line, there's the bigwindow. You see a massive line,
and I'm nobody wants to run theregister, So I'm stuck running that and
I'm always talking to people getting theirorders and orders are in the kitchen,
and I'm on everybody's you know,I'm on everybody's ass saying we got to
get this out because now you gotthe next window where everybody's just congregating and

(13:41):
standing just looking through that window lookingat you. You know. So I
always get freaked out about that alot. You know, everybody that's ever
worked with me on the truck theyknow that I'm just I'm just an asshole
pretty much when we do this.But I think now that you know it's
a restaurant, it's a sit downthing, I think I'll be much calmer
because people are gonna sit down,They're going to order their drinks, They're

(14:03):
gonna look at the menu like,hey, sweetheart, what do you want?
You only have a limited number oftables on like a food truck.
Okay, if your tables are full, your tables are full, correct,
grant, you could have a waitoutside. But it is what it is.
It's on like a food truck wherethere is no real tap. Again,
They're just they're coming and they justkeep coming there and there's no exactly
That's what I'm saying. And that'swhat I am so personally used to.

(14:24):
And Phil, I'm sure you've Imean, you transitioned from a truck to
a restaurant and it's way different.I Mean, my biggest thing on the
we'll find out at the restaurant,But the truck was like I just hated
people standing there looking at me like, yo, get my food out.
You know what I'm saying, That'sthat's the show. But you know,
I know you you had good timemanagement skills on your food truck, and

(14:46):
you know you just kind of putprocesses together and assembly line right, so
you know, I'm sure you haveit planned out where everything is assemilily line,
so where the sandwiches are or whateveris created, then it passes through
close to the window where they're toppingand dressing and throwing it up. You

(15:07):
know. Yeah, do you knowwhat an expo is? Now? Yeah?
You know this. These the twocooks, the two cooks were throwing
these chefy words at me, andI'm just like, let's just start right
here. I'm not a chef atall. Zero And they keep telling me,
well, you know you came upwith this and that, you know,
that's kind of what chefs. AndI was like, no, I'll
take a pitmaster. You do notcall me. I am not any of

(15:30):
that. I just feel like that'sdisrespectful. I didn't go to school for
that. I didn't go to Ididn't do any of that stuff. Your
strongest person in your line is goingto be your expo correct, especially when
it's crowded. So correct and that'sjust who's that. That's you? Okay
to me? Good good, good, good good, Because that person also

(15:52):
has the ability to send something backbefore it is sitting the table. So
the way we I got it setup and we're going to be running it
this Friday, Saturday and Sunday.So if you guys would like to come
out and have some food, wellFriday, Saturday, Sunday this weekend.
Yeah, this was the soft opening. We weren't invited to. This is
not a soft opening. This isjust the cooks, me and Cisco and

(16:17):
all these other dang food people thatare bringing all their stuff and anybody who's
listening to this podcast, come ondown Friday Saturday. You have to know
the secret password. Don't drop thetongs. But uh yeah, so we're
gonna be we're gonna be running therunning the show. So you know,
basically, these guys are gonna assemblethe plates. I'm gonna be smoking all
the meats. I'm gonna be thenight pitmaster, the night early morning pitmaster.

(16:41):
Get all the meats done, putthem in the hot boxes and uh
you know, let those go.And then these guys are going to be
building the nachos, building the sandwiches, building you know, the wings and
just you know the different types ofmenu items that we have. But let
me tell you something. Trying totrying to figure out how to hot hold

(17:04):
your food, you know, becausebarbecue takes what twelve to twelve fifteen hours,
you know, hot holding your food. That was a whole science for
me to learn. And I thinkI got it. I think I got
it nailed. But you know,time will tell. So soft opening,
yes or not? Soft opening?The opening is full menu everything. Let

(17:25):
it was it brisket on the menu? Yes, we got thirty eight chairs.
And I've been telling everybody they hadthis massive car show on Saturday out
there. Massive I'm talking thousands andthousands and thousands of people knocking on the
windows and trying to come in.Everyone is jacked up. You need to
get there early. And the otherissue I'm going to have is trying to

(17:45):
explain to people it's not like wecan put something in a microwave or in
an oven and be done in fifteenminutes to bring you food to the table.
When the barbecue is out, we'reout, you know what I'm saying.
And first first month, first month, we ain't gonna know nothing because

(18:06):
we don't have no data about howmany people who's coming in. How you
know I have zero DA. I'mgoing in blind pretty much, so that's
going to be another obstacle. Andyou know, trying to explain to people
that, you know, barbecue takesa while. So if you want barbecue,
you need to come get in line. How's parking going to be?
So parking there were right on MainStreet. So Main streets busy as hell,

(18:27):
and there's it's real, you know, everybody shares a wall pretty much.
It's a it's a west busy,yeah exactly. You know, one
one, one stage coach, onecar every direct, so it's it's busy.
It's busy, uh in the front. But in front of us,

(18:48):
there's an abandoned parking lot or likean abandoned gravel lot that a lot of
people park on. So there's parkingthere. And then I'm going to tell
people there is a massive, massiveparking lot hind the restaurant. So when
you type in your behind barbecue onyour Google Maps or Apple Maps or whatever
it is, it shows us andyou will see this massive parking lot directly
behind our building. You can parkthere and you can walk in through the

(19:11):
back, which will is also anotherentrance, uh into the patio, and
we'll seat you there too? Okay, so where does Phil and I?
Where do we park? Because whenyou guys are you guys? We're VIP
parking right up front? Right?I got it all, I got it
all? Do we get it?Okay? You remember like do we have

(19:33):
a table that has our nameplate onthem? Well, but you've got you
got vi P, I got aVIP balloon. I'm gonna hang from the
from No, no, we wantto go now. We want brass name
plates. That's later. And thetable, this table is dedicated to bar
boy and film the grill exactly.You don't want that. And I'll shut
my trap because I keep talking alot. But life really hit me this

(19:56):
week because I had to put inmy resignation letter. Oh did you at
your job? At my aerospace job? Like, you know, I don't
know the rules, I don't knowhow this goes. Like I've been there
for twenty I don't know did youget twenty years? Twenty years? And
so the you know, the bosshad to come down and be like,

(20:18):
look you go here. I'm like, all right, go here, and
then it says submit resignation letter,and I was like whoa. And then
so I submitted that and then Ihad to put a letter in, like
I had to put a physical letter. So I was like, how do
you write a how do you writea resignation letter? Chat GPT, Hello,
Hey I how are you this morning? Can you write me a resignation
letter? I says, I quit, So they wrote me one of those

(20:42):
that I submitted it. So mylast day is Thursday. Man, it's
going to be sad. No,it's just it's crazy. Could you go
back? No, there's no planbeing barrel this, this will work out,
This has to work out. Thereis no it's it. I love
it. I love it. Goback. I love it. I love

(21:03):
it and you deserve it. Man. So we'll see, we'll see what
happened. Luck to you. CongratsMarch first, first baby in August real.
I plan on bringing the coulch deSac crew up on March first.
Okay, rattle your cage. Whattime are you going to get there?
Send me a text, Just sendme a text. I'm just showing up.
Bro. You ain't send me notext? Like yo, that's what

(21:32):
textas still in your three hundred andthirty miss text eighties. Yeah, that's
where it is. Barrow is funnynow because now I text him or I
call him and he don't answers.So now he's starting to feel the he's
starting to feel that ownership here.You always call me when I'm like in
the middle, like anybody that's importantto say important, important, or friends.

(21:55):
When they call it's always when I'meither shooting a video like right in
the dead center of like the MoneySpot, or I'm like training somebody showing
up side Phil right now ten moreminutes. Yo, do you see my
young Phil profile? Bro? Ito still to this day. I remember

(22:18):
when you showed up late to thelast podcast. I was showing Beryl the
picture of you and he couldn't believeit was you on that profile. Yeah,
that's that's I don't know if i'dbe rocket that, I don't know.
That's young Phil. All right.So March first, you open,
and you know it's gonna be abig day for you. But I do,
unfortunately have some bad news for you. I heard gonna it's not gonna

(22:40):
be a good day for you.It's not being a good day for you
because while your Birds and Bones doesopen on March first, and we've been
waiting a long time for it,also on March first, here in Phoenix,
that's where we record this podcast from. If you're not familiar, there
is a local pizza place called PizzaAwesome, Awesome Awesome Pizza. They got

(23:03):
locations all around the city. StartingMarch first, the Barrel Boy Pizza goes
on the menu like for like statedone. It is what it is,
it's one of their menu items.It is one of their menu items.
March first, I went and dida video photo shoot with them. It's

(23:23):
been a long process with them becauseSpinato's is a family owned restaurant that truly
cares about. Remind me a lotof you guys you know where you're talking
about. You put so much pridein it, you know, and it's
like it's your name, your reputation. So to do this pizza, you
know, it wasn't just like hey, you know, what do you want
to do? I'll play you what'son here in a second. But they

(23:44):
were like over Christmas, they're like, you know, Anthony Spinada, who
is the owner and you know theshall we say, the one of the
top head people that puts it alltogether, was like he wants you to
come to his family kitchen, andhe has a family kitchen that he cooks
out of that. They prepare everythingthat goes to the restaurants every single day.
Oh so it's like a catering kitchenalmost correct, and they prepare everything.

(24:06):
So they prepare all the dough,they slice all the pepperoni, they
do everything other than assembling the actualpizzas because they want the absolute consistency.
So the sauce for the for thepizza or the sauce for the pasta,
everything is made and then it's shipped, you know, day of to the
local restaurant. So I had togo and had to make it something like
it was a bad thing. Itwas a great thing. I got to

(24:27):
go down to their family kitchen andlearn and observe and see all that.
And then it's like all right nowwe're ready to go. So the pizza
comes out March first. It iscalled the Barrel Boy. It is it's
called the Barrel Boy. It's justit's just it's just badass. I'm not
gonna lie. So it's it's aobviously it's a you know, pizza,

(24:49):
sauce based regular red sauce based pizza. Their sauce is sweet. It's very
unique. I love it. Arewe doing a thick crust, thin crust.
It's a thin crust. It's theirthin crust. They wouldn't let you
do a the old Detroit Huh No, that is what they do. You
know, they're they're known for theirChicago thin crust. I don't know that.
You're diehard Detroit from Chicago, bornand raised. That's where they got

(25:11):
their start from. They moved outhere like the seventies. Anyways. Uh
So it's it's obviously a red sauce, mozzarella, roasted red peppers, pepperoni
sausage, and then it's topped withricotta and basil. It is fire and
it's one of those things like Ikind of you know, it's not like

(25:33):
it's not like I was the firstperson ever come up with these flavor profiles.
I mean, it's like it's beendone before. I'm not gonna be
like, oh my god, Icreated the greatest flavor profile ever. No,
I can't claim that. I mean, hell, it's a lot of
people make their pizzas that way.But it was one of those, like,
you know a lot of people,nobody had done it at their place
yet. So we had a lastweek we had a video slash photo shoot
with it, and the other peoplefrom my show came down and they're very

(25:56):
brutally honest to me, Like ifsomething sucks, they'll be like that's good.
They'll be nice, and they'll benice in front of you know people
and behind the scenes. Tim specifically, if my show would be like that
was god awful. I mean,he would tell me like that sucked,
that's good, and he would doit. He wouldn't do it in a
mean way. He would just bevery honest. That's this way they are.
Anyways, we get done, Icall him, I'm like, dude,

(26:18):
what do you think. He's like, That's one of the best pizza
ever had. He's like it is, oh fire. So I'm excited.
So that's gonna be on the manystarting March first. Okay, do you
get any proceeds from this? Uh, it's as well as the recognis No,
it's more as the recognition of having, you know, having myself on
this. So are you in?Yeah? Are you gonna go on like

(26:40):
a Spinado's tour and likes it's gonnabe tied in. It's It's great because
we're getting ready to launch another secretshow, which is where a big concert
that's coming up. We'll announce thedetails on that it's coming up soon.
So I will be at Spinata's locationsgiving away tickets and promoting it and doing
that that stuff. And then Ithink sometimes my birthday is the sixth of

(27:04):
March, so I think either sometimea right around there, I'm gonna have
like a friends and family come outand enjoy the pizzas and podcasts from there.
I will invite you guys. Iwill invite you guys. But we
got to make sure it doesn't turninto the Christmas party where there's eighty people.
You know, we got to keepit to smil adults. I wasn't
in charge of eighty people. Ihad ten. That was it. That

(27:25):
was my allowance that party. It'sfunny that Christmas party. I was still
am finding random things left over fromand I'm like, oh, I wonder
how that got there. Anyways,So heya, both both of us got
big things. Yours is much biggercome in March. First, congrats thank
you to Kyle on that. Nowwe gotta transition to something else that we

(27:45):
found out last week. I knowthat this has been a big thing for
the three of us. Kind ofbehind the scenes, a little bit,
shall we say things that you know, there was lots of rumors, There
was lots of things. I thinkall three of us new things, didn't
really want to say things because wedidn't really know what to say. And
we're talking about Green Mountain Grills.If you're not familiar, you can do
the research because we're not going toget into a lot of the detail.

(28:08):
They're not going to bory the details. But long story short, Tregger and
Green Mountain Grills over the past coupleyears have been in a very intense lawsuit,
very intense, and it has beenit has been ugly, and it
has affected both parties. Both partieshave invested a ton of money in this
and it's not been easy. Andwe the three of us, have a

(28:32):
great relationship with the Green Mountain We'vesaid before they're not sponsors of ours,
but we truly believe in who theyare. And it has a lot to
do with Jason Baker, who is, in my opinion, one of the
best dang people in the entire world. And it came out last week.
Greg Grempy said it on his showYou Know More Details. He kind of
broke the story. But their lawsuitis over. They have come to those

(28:53):
The two parties have come to aagreement. Both parties are happy and they're
moving and the situation is the situations. Hey, you know what, I
think they're both happy and I actuallydid talk Oh no, I did talk
to Jason about it. And Jasonis happy because Jason can go forward and

(29:18):
push and be excited about his newproducts coming out that can be a sole
focus. They came to a settlement. They what. I don't. I'm
not sure the exact legal Jargey,No, definitely, definitely, they agree.
They both both parties agreed to whateverthe technical term is. But I
think the biggest thing is I'm justso dang happy. I'm glad it's over

(29:41):
with that. It's over because youknow what, let's just move on.
I'm not gonna bash trigger. Idon't. I'm not gonna do that.
I'm not gonna bash you. Ifyou if you cook on a trigger,
that's you. You do you.But one thing I like about barbecue,
and I think all of everybody wholistens to the podcasts, and I know
you two agree, I think,well, barbecues it's family. You guys

(30:02):
go to competitions where you guys arecompeting side by side with each other.
It's at the American Royal at Memphisin May at oral Foods. You guys
are going at each other, right, you're competing, But let's be real,
Phil a grill shows up with asuitcase and he competes in the American
Road because people be loaning stuff tohim. Barbecue's family. Barbecue is about

(30:23):
friends. It's about camaraderie. It'sabout competing but not having enemies. And
that's what I didn't like about whenall this was going on between Green Mountain
and Tregger. And you know,again, I don't know what all the
details were that happened behind the scenes. I know that it I know that
it put a great friend of minein Jason Baker and a shall we say,

(30:45):
not always the best of moods.You never want to see your friends
upset and you never want to obviouslyhad an effect on Tregger as well.
You don't want to have an effecton anybody like that. So the biggest
thing I want to say is I'mglad to see that the fighting is over
in the barbecue world and we canall go back to get along with each
other. And that's great. Yeah, yeah, you know, I I
agree, Barrol. You know,I don't want to bash anybody, but

(31:07):
I you know, one thing thatcomes to heart, right is how hard?
Right? So like Kyle Right,he's opening up a restaurant with his
family, right, so it's afamily owned business. Right, He's putting
his passion is hard work in histime. And if somebody corporate came along,
right, and there's a parking lotacross the street, and Dickie's opens

(31:32):
up across the street, knowing thathe be nice to Dickies. I like
dicki'es be nice to. But butI'm just saying to change. Yeah,
you know, that's never fun,right, And it's always you know,
in my thought process, it's alwayswhose money is longer when it comes to

(31:52):
that, right, How how longcan you you know withstand? You know
the legal fees? Right? BecauseI mean anytime you go see a lawyer,
there's always some kind of a publicpublic traded company too exactly, and
they're a hedge fund, right,So that means yeah, so there's uh,

(32:13):
you know, twenty and thirty differentguys that you know have money and
they all invested together and then theykind of just run numbers. I'm not
going I don't know, but I'mnot going to say this a whole There
was a whole lot of passion inthat. So I'm just described what you
describe Barrol is passionate, family orientedpeople that go out and compete and we

(32:36):
help one another and we share thesame love because we have the same interest,
the same passion, the same love. When you have just someone who's
just trying to get in for adollar, it shows. And and that's
the difference, you know, whenit comes to barbecue and then trying to
make a dollar. I mean,I've seen a lot of people, you

(32:58):
know that try to get into barbecuegame, you know. I know I
always knocked the celebrities or internet chefsand stuff like that, but even with
the internet chefs, you can seewhich ones are really passionate about what they're
doing in their videos and the onesthat's trying to get an extra dollar,
you know, or trying to getanother brand under their belt to give them,

(33:22):
you know, some money and somelimelight so they could keep going.
And that's what tees me off themost. On that is just whatever you
do, whatever you believe in,you know what I mean, make sure
you know what I mean. You'repassionate about it, and that's what you
want to do. It's just likeshowing up. It's just like showing up
at you know, McDonald's or BurgerKing and you know you really probably don't

(33:45):
want that hamburger. But what makesit even worse is somebody just saying,
yeah, what yeah, okay,one yeah cheese, no cheese. But
you know that doesn't make you feelgood, that doesn't warm your soul,
you know. So that that's kindof like my my whole thought on that
whole Trigger and Green Mountain Grill.You know, Jason was very passionate about

(34:09):
his product and what he brought tothe table. He listened to the pros
and cons that we gave him,you know, so he went back to
the lab and created you know,all of these different versions of the Green
Mountain Grill was all based off ofnot because he was trying to use a
less inferior and progative, but hewas listening to what we were telling him

(34:30):
and bringing it back to the laband trying to recreate something better, you
know. And that's passion, youknow. I mean I got to say,
you know, with Trigger, right, you know it, they come
out with new product. But it'sall about, you know, the latest
tech thing. It's not. It'sjust about makingality. It's just it's listening

(34:55):
to people like Greenmountain Gross, likethey have a I mean, and there's
a ton of Facebook groups, butthere's a big Facebook Green Mountain Girl Facebook
group, and people put their complaintsin there. People put there, you
know, I love it this,I love this, I love that.
You know all that. And there'ssomebody that literally responds to all these guys

(35:15):
to be you know, the negativecomments, but they listen to them.
They listened to them, and that'swhy I think. I mean, his
first Green Mountain grill, I meanhis the legs. I absolutely hated him.
The legs. Then little pipe,little freaking things. And the problem
was, you know the great cooker. It cooked great, but if you

(35:37):
moved it, you can't move it. So we had to get these l
brackets from home depot and we werel bracketing these legs and other people were
taking the legs completely off and Icompletely I did the legs, took legs
completely off mine. And my fatheris a big I mean, my fa
there's an amazing fabricator. I mean, you guys have seen my thing.
I mean, my god, hefabricated the hell. I gotta, I

(35:59):
gotta. I got a whole bottomrack that he built. I mean it's
sick, but I mean put biggertires on it. But again, those
are all things. I remember thefirst time Jason saw it and it wasn't
He saw it and was like,what did you do my grill? It
was like, oh okay. Thenhe literally took it in and looked at
it and cared. And you know, look at the new ones that are

(36:22):
not these latest new ones, buthis second edition that he came out with.
Look, those damn legs are Thelegs were bigger, the wheels were
bigger, the wheels were better,you know, the casters were better.
You're like, okay, you know, correct all these things. And then
you know, like sorry, butlike for what Phil was saying is you
could tell the people who care abouttheir product barbecue wise, you know,

(36:45):
just like we were saying the lovethe passion for you know, competitions and
all that other stuff. You cantell who's passionate and who wasn't. Because
Green Mountain Girls they listened, man, And every edition they came out with,
I mean they even put a windowin it. People were complaining on
Facebook. I remember, back inthe day, man, it should be
nice to put a window in here. And then some guy, some random

(37:06):
went in there cut something, youknow, cut the whole in the hood,
put a plexiglass piece in there,and people started freaking out. And
you know, next thing we know, boom, we got a we got
a window. And well I remembertelling him that. I remember he was
I don't know if I'm not gonnasay I was the person tres imagination,
but he stopped baking cookies in yourgreen Mountain grill and looking in there to

(37:30):
see if they know what I wasgonna say, is I remember. I
remember he came he came up toNASCAR a few years ago and I had
one of the original OG's out thereand you know, we're cooking in the
dark and everything else, and Ihad taken like I had one on Amazon
and bought like some cheap like almostlike clip lights. I was like magnet

(37:53):
lights and I was trying to like, you know, light and everything else.
And I remember saying it. Iwas like, God, I wish
this thing he had a light init, and likeing They're like, okay,
you know, like all these grantedthey're not the only ones with lights
out there. And again, Idon't want to bash Trigger because here's the
thing I look about with Treger,and I know people will be like,
oh, you know, you know, you guys hate Tregger. I don't.

(38:13):
And I'll say this because Tregger.Tregger employs people via their influencer program.
They provide for those people and theirfamilies. And you know what,
if you're if you want of thepeople who is part of their influencer program
and you've been financially compensated for themand it's helped feed your family, I'm
all for that. It helps them. They employ people, multiple good friends
that are a part of that exactlypart of that program they employ. They

(38:37):
employ people you know locally, youknow, and they put products in ace
hardware is and home depots that they'reselling that are keeping doors open, that
are helping to keep food on thetable of local people all around the country.
So I'm not bashing Trigger. I'mnot that. I just want I'm

(38:57):
just glad that it's over, yes, and I'm for it to be able
to go forward. And also Iwant to say this, the new Green
mountains are out, they're rolling out. I know that there looks like next
week we'll have them here in thePhoenix metro area and some of our places.
It looks like do yourself a favor. Go look at it. You
don't need to go buy one today. But Father's Day coming up, Memorial

(39:22):
Day, fourth of July, BlackFriday sales, all those things coming in
the it'll black Friday. Oh youknow what I'm talking about, the going
forward in twenty twenty four and beyond. Go take a look at it and
look at it, and you're reallygoing to fall in love with it.

(39:43):
And if you have any questions onwhen you go to make your purchase,
think to yourself, where would Iwant my money to go? And this
is why I tell people you canbuy whatever you want to buy, But
would you want to support your greatneighbor neck store that's going to call the

(40:04):
police if they see somebody sketchy outin front of your house, or call
nine one one if they see smokecoming out of your backyard, because they
care about you, your neighbor thatyou care about. Would you want to
buy from them? Or would youwant to buy from the data center next
door that's just a big corporate buildingthat no one knows who their neighbor is
next door. No one cares anddoesn't care if if you tell me what

(40:24):
you'd want to support, what you'dwant is your neighbor. No, definitely,
you know. And like I said, and I'll say this over and
over again, you ain't gonna finda better, more loyal, honest,
charitable man than Jason Baker Green MountainGirls. I ain't trying to be on
the jay. I ain't trying to. I ain't trying to raise a flag

(40:45):
and cheers them like we're gonna havethem more, We're gonna have them more.
Ing. But I mean, thedamn dude is a saint and I
love them and Jason, if youlisten to this, uh, make sure
your local boys don't drop. Thetonks are your first interview, by the
way, just throwing that out there. Hey, sorry Greg, Sorry Greg,
We want to have that first.I was talking. I was talking
to Jason actually last week when wewere texting about this, and he says

(41:08):
he's he'll he'll talk to us andhe'll come on when when everything gets higher.
I don't know how he worried it, but yeah, it's it's coming.
And again I'm excited for him.So let's move on from all that.
You know, we're talking about ourcookers and what we have. Obviously
we all have green mountains. Iknow a lot of you guys out there
have triggers and that type of stuff. Again, whatever you want, but

(41:30):
what do you think are things thatyou need in your backyard? Like?
What is what's in your backyard?What is must have in your setup that
you guys have my backyard at Kyle'sbackyard. Let's go around the horn.
Your backyard is my backyard in mybackyard. So what's the difference. We
have everything I must I know,But my point, he say, you

(41:57):
guys and stuff, et cetera.So here, no, no, no,
no, here here, here's thedeal with the question. Barrel asked,
Right, it's it's crazy and it'sgoing to sound like a plug,
but it's not. You know.So you know, I've been constructing this
little like outside grilling area that Icould do a lot of like videos and

(42:20):
stuff at Right, So I wentthrough drawing this up and and I'm like,
okay, I'm going to put myup bro. I'm a construction guy,
right, I'm saying the contest.You yell at me for having a
timeline and now you're on your building, your building, you know you can
film, now, go ahead,You're good. I'm just I'm just trying
to point out the facts. Yo. So, so I got I got

(42:45):
a kettle Weber right, So inmy in my in my drawing, right
in my player, I had akettle Weber Weber kettle. I had a
green mountain grill in the center,and then I had like just a pique
right on the other side. Right. So I was like, okay,

(43:06):
so now I can use the kettleand use the vortex and kind of like
cook something with, right, andthen I can use the green mountain grill
to smoke something. And then ifI want to put marks on it,
I could use the PK with thegrill brakes or whatever. Then I started
thinking about Jason's new grill too.All three of those areas, I could

(43:35):
do everything one grill bro with theSyrians station right, so I could I
could heat up stuff, I couldgrill on it, I could smoke,
I could slow, I could doa pizza. So yeah, I ripped
up that plan. Now it's justgonna be But yes, going back to
your point, I got like acouple of cans. I have a Weber

(43:57):
Kettle. I even have what's thatthe w WWSM sam yep, twenty two?
You still have one? I stillhave one. I have an eighteen
that's never been used. Yeah,I got I got one at Kyle's house.
I have my fact. I thinkI got can over there or a

(44:19):
PK. You got a whole trailerfull of crap here, yo, yo,
keep it packed because when I gotto go on my next competitions that
you can't go, I'm gonna justhook up in a whole all right,
Kyle, what do you got?I well, I have a so total
grills. I have thirty six grills. Jeez, Louise, that's from hashtag,

(44:44):
that's from like Weber Kettle's. Igot onto this fucking this. Excuse
me. I got on this kick, I don't know, probably three or
four years ago, especially during COVID, and I would collect these. You're
restoring them and collecting them. No, I wasn't restoring nothing. I was
just finding Weber's cheap as hell andbringing them home. It isn't that funny

(45:05):
how many people were selling old schoolWebers that were worth value that they had
no idea or throwing them away.And I and I honestly, that's probably
between that. The Green Mountain Grillis probably my number one go tos.
I'm always I'm always Vortex and something, you know, because you know,

(45:27):
my Popsy loves the Vortex chicken,so I'm constantly using that on the Webers
carne a sada, you know,take the take the vortex out and I'm
grilling over charcoal. I absolutely lovethe thing. Love Webers. I got
all my cans, I got aindoor or, I got a built in
pizza oven. I got a builtin Santa Maria grill that I haven't used

(45:50):
in a while that I need tostart using. But like my go tos
bro are honestly the Webers and theGreen Mountain Grill. I mean that's because
you know that it's just so easysometimes, you know, because it gets
so hot here and it's like youjust go outside. You don't want to
deal with it. Turn the dampbutton on it, go inside, let
it heat up. You know whyyou didn't do it? Wi Fi,

(46:12):
it's even easier. Yeah, Iain't got time for that. But then
I think my number one thing thatI have that everybody kind of craps on
me for is a like a weedtorch. I bought a weed torch from
uh uh yeah, and I hookit up to a big propane tank and
I just get a lighter like thistorch, and if I need to fire

(46:32):
up charcoal real quick, I'll putthat sucker right on the charcoal and fire
it up and it gets five tenminutes. Because I ain't got time to
sit there with the chimney. Ithink that, at least for me,
my chimney days are long gone.I'm done scrolling with that. Or I
put I put a couple of waxsticks underneath. I ain't got time for

(46:53):
Kyle. I don't have time forthat. I know some people are,
you know, even lighting their cans. They'll put you know, Koffeini does
it all the time, Smitty doesit all the time. They got those
wax cubes. Yeah, those whatis that? The royal oak little weed
things down there, and they likethat, And I mean that's what I
do. I got I got oneof those uh those torches as well,

(47:15):
but you know which one's a coolI want one because now that it's like
wintertime in Arizona and we've been doingsome firepit action, I want to get
that gun that goes on the propaye take Oh yeah, yeah, yeah,
and and it it's it's actually likethe torch, but it's just a
smaller version of it. And it'smore easier to you know what I mean,

(47:35):
carry around and store and stuff likethat than a thirty five gallon uh
pro pain take. I love it. That was the part of my problem.
I still got one in the inthe shed, but I don't use
it because I got to log aroundthe thirty five pound pro pain take.
Yeah. But but the flame onthis thing, I mean, it's not
a set flame like that gun kindof has a set flame. This thing

(47:59):
you could crank, you turn thething and it's it blows. I mean
it is matt like, I'm thatguy. I'm that guy at contests or
early in the morning or wherever.And it sounds like a thunderstorm outside.
Just so so just a side.Somebody was doing that like four in the

(48:20):
morning, and I guess wasn't bypaying attention to where he was pointing it
and he in his shoes and see, well he was doing the dam There's
also there's also a downside to thistorch. I had one, and Phil,
you were at this contest, Ihad one for probably three or four

(48:40):
years solid. And I'm lighting mycharcoal and what's that girl's name? Sandy
Brown flew in to California for thiscontest, and I loaned her a bunch
of stuff. She's like the numberone steak cook that's ever. She's crazy
anyway, She's right up next tome and I'm lighting this charcoal and she's
just watching me with this saying andI'm going to town. All of a

(49:02):
sudden, you hear this, andI'm like, hm, what was that?
This hose is like a rubber gashose. Some of the charcoal was
spitting up. When you use lumpcharcoal, you could get one lump,
couple of lumps that will spit upand start shooting shooting coals back at you.

(49:22):
One of those coals came and landedon that hose and broke a hole
through that hose. So I playedit cool, like I knew what I
was doing, and I was like, I shut everything off, walked it
by trailer. I grabbed a you'rebehind barbecue sticker and I put it over
that hole. It went back totown. But that was that's the only
that's the only, that's the onlyhorror story with that thing. But I

(49:46):
mean basically, that's what I havethat I use all the time. I
love it. I love it,but that's my go to. So you
real quick, you know, you'retalking about the Webbers and collecting the Webers.
Yeah, so, I don't know. It was like it had been
a couple of months ago. Abuddy of mine was just down the street
from me, was like, yeah, he's like, you know, he

(50:07):
goes. This old man across thestreet from me. He's like he's cleaning
on his garage or clean on hisbackyard or whatever, and he's like he
was, he goes. I thoughtabout calling me. He goes. He
was throwing out some old Weber kettles, and I was like okay. He's
like, yeah, he goes.But they were gone, like within minutes.
They were out front of his house. I go, okay, and

(50:28):
he goes. One was like anold red one, you know, he
goes, like burgundy one he goes, and one was real ugly goes.
He goes. It was like keyline color probably. Spinny picked him up
and I was like what And thenI looked him up and the dude had
like one of the original like Travelerones like the red and Black ones from
like the sixties, and then hehad like one like a key line one
from the seventies scenes and those thingsare super rare. And I'm like,

(50:51):
this dude had no idea what hehad. He just tossing it outside like
that, you know, no bigdeal, because I learned. I learned.
Also, like during COVID, agood friend of mine started made invented
for the vortex. He invented thisthing, and he taught me because I
picked up Bill Billy way hold OnScott. Bill got out before it was

(51:15):
way out before COVID. Yes,correct, but my buddy that started it,
Bill Scott copied. No, hecreated vortex. That's his that's his
brand. Okay, all right,this was years ago. This was years
ago, Okay, before it happened. Yeah, this was ten years before
COVID, right when I got intobarbecue. That's how I met him.
He lives in Tucson. Yeah.Anyways, Yeah, so during COVID he

(51:37):
invented cortex. Yes, yes,but what does it have to do with
COVID. I'm I'm trying to getto the point there, Phil, Okay,
So I got this Weber and I'myou know, and I got this
old school Weber that this guy fromwork was getting rid of. He didn't
want it. He got out ofthe yard sale for like a dollar or

(51:57):
something, so if you want it, you can take it him. I'm
like, yeah, I'll take it. And his old school got a wooden
handle and everything on it. Andit was like an ugly ugly like a
teal, but like not really ateal. I don't know, it's like
an egg. I don't know.So Bill's on I don't know. Bill
sent me a text because I postedit on Facebook, or I posted on
Facebook, but I just picked upand Bill sent me a text. He's

(52:20):
like yo, He's like, godown to the wheel and inside of on
the inside of the wheel, it'llhave a number on it, what number
it is, And he says,look that number up on Google and you
can look it up. And thenthis Weber website pops up and you can
type the numbers in there, andit tells you what year it was made

(52:42):
and how much it's worth and allthis stuff like that I thing was worth
like one hundred and fifty bucks whatever, but it was old school. It's
like a nineteen forty three Weber grillbut you know who's a big, massive
collector in Weber kettles. Who SterlingSmith is? He? Smitty dude.
He finds He finds the most randomones on Facebook wherever he finds them.

(53:06):
I don't know where he finds them. And he's always supposed to look what
I got, Look what I'm like, Bro, what are you gonna do
with all these? But I getit. I'm the same way like everyone's
like, well what are you doing? He's not gonna He gives them out
as party favorites every time I'm overthere, take one home, you speaking,
I got you what you need,speaking of Webers as well as other

(53:28):
you know, smokers and girls whatever. I have a buddy of mine who
he's always again, always the sidehustle guy, and he's got a cabin
up in Pine Arizona. Nice.And what he does is down here in
the valley when somebody is selling theirbarbecue. Oh it doesn't work anymore,
you know whatever. He he specificallylooks for Webers and some name brands that

(53:49):
have parts and stuff like that.He takes some. I mean he gets
he things half the time, likefor next to nothing. Yea cleans them
up, moving or cleans them up, moves, does whatever he needs to
do, you know, gets themall ready to go. Well. Then
he goes up to his cabin andpine, and the beginning of the season
he basically does a garage sale orgarage sale, like a yard sale of

(54:10):
all these grills that he's picked uphere in the valley over during the winter
that people didn't want, Like herefurbished a trigger. He actually refurbished a
green mountain that somebody was like,it doesn't work anymore and got rid of
it. All it was was theuh probably the igniter was the igniter was
wrong, you know. But hegoes and he puts a deep clean on
him. He does all these things. And he was telling me, he

(54:31):
goes, Weber's are the best onesif you can find him. He goes
because their parts are so easy toget. Yeah, and he says,
you know, so he goes andgets all these things, and then he
has I always joke with him,but he's like, yeah, he goes
first. He's actually told me theother day he's getting ready to have his
uh sail up and pine. Hebrings them all up there, puts them
out there, and then puts iton like next door, and everybody's coming
up for the year, comes andbuys these things, and he sells the

(54:52):
dirt shiat the grill next door,the grilled next door. Don't get mad
at me, Barrol. I know, I didn't hear what I was making.
A joke I was making. Itwas the girl to speak up Indian.
It wasn't a very good joke.It was a good joke. Damn
you said it. You're slow.That was good. You need to move

(55:13):
that mic closer. You're slow,all right. So, speaking of Phil,
we're gonna we gotta give Phil somesome flowers. But these may be
some dead flowers. Yeah, Idon't think we should give him flowers.
Flowers, get flowers, I got. We all talked about this, you
know earlier, actually gonna last yearwhen stopped stroking my mic, when the

(55:37):
craze was smash burgers, and Philwas like, I ain't doing no smash
burgers. These people he got,people don't know what they're doing to hate.
Hey, hey, hey, heye, And he's like, I ain't
cooking on no flat top. Hatehate hate eight exactly. Well, if

(56:02):
you follow fill the Grill on Instagram, what did you see come out last
week? Old super Bowl video whereI did a smash burger. Well,
where you get that a second,You made a smash burger. You made
a smash burger. You used yourDK you put a gridl on there.
You made yourself a smash burger.You literally use the press they used to

(56:27):
mock from people at their big heavypress. You did everything that you mocked,
You made directly. I did itcorrectly. Well you know you did
it correctly. You did it correctly, but you did it incorrectly because you
said it was for the super Bowl. You posted in a week after the
super Bowl. I wanted the superBowl post to get out of the way

(56:50):
till everybody in the video. Youliterally say in the video, this is
perfect for your super Bowl party nextyear. But Baryl Brow, you missed
the best part. He had seedsomebody there with him. Oh the guy
was like, I like it cookedthe medium medium, and Phil goes,
nah, no, full the way. What is that that three? That's

(57:15):
three bourbons in full the way medium, but full all the way. That
made sense to him. You knowwhat I'm saying. Hey, I'm just
saying, mister Ian. By theway, your burger did look amazing.
It looked really good. The Youknow, I was happy to see you

(57:37):
putting on some content again. Iknow you're building your stage and all this
stuff. More excited, all thesethings coming. I'm excited for you.
I'm off the papers. We won'ttalk about them, but well, I'm
off the papers. I don't haveto see my parole officer anymore. And
pissing cups. Okay, well,anyway, welcome back, welcome back.

(57:57):
Let's also though, Let's also though, like I'm excited for this week's Valentine's
Day recipe. Okay, no,it's coming, it's coming. I got
it, I got it coming.It's a it's a big dish. It's
a Jamaican dish because because Molly's moviecame out on Valentine's Day, so it's

(58:20):
a Jamaican Valentine. I'm gonna putit. I'm getting it. I'm playing
along with it. If you letme. You posted a super Bowl super
Bowl dish to make on the weekafter the super Bowl, I'm getting it.
I'm telling you, I'm playing alongwith it that I'm gonna still put
out my Valentine's Day. You guyskilled my joke. Whatever, whatever it

(58:44):
is. You all right, We'regonna wrap up this week's podcast. Hold
on, sorry, I know youwant to wrap up, but remember all
the crap you gave me about thesethese glasses that record and people. Yeah,
let's wrap it up. Let's wrapit up. Let's wrap it up.
Let's wrap it up. Please wrapit up, wrap it up.
Phill be rocking those glasses. Buthere here's the thing. Y'all can wear

(59:07):
whatever kind of glasses you guys want, but please just be very aware of
what you record in what you post. March First, I'm going to say,
Mark, you're very aware. Soyou know what came to mind today,
Barrow as I was driving home.Do it, don't make it,

(59:30):
don't make any edits. You've beenreally good so far. Thank you,
thank you. Can you tell radioman, I've been very good. I
was told to be on good behaviorbecause last week I messed up. I
was bourbon phil and oh you seeI haven't had no drinks, right,
Yeah, you know why I havethat? So this is why it's why
you were better. No, Iwas quiet about to go to sleep,

(59:52):
so I started this restore program.Right. So they have cryo therapy your
body, yes, so I goon this cryo therapy is a freezer and
the temperature is like a negative eightyone degrees and you're in there for like
three minutes. Yes, this wayyou go like dry ice. Yes,

(01:00:14):
and they close you in and it'sjust dry ice, and you just you
Your body temperature is like about eightydegrees when you go in. When you
come out you have like forty degreesand you're just in your underwears and no
shirt and a hat. And yeah, so I go, is that what
happened to Sanders? Yes? Buthis food behind went in there barefooted brown

(01:00:39):
and then they got red light.So today I did an oxygen therapy.
It's like he pot or something likethat or something. So they put you
in this air chamber. You're likein this submarine and they put oxygen,
pure oxygen up your nose. You'rein it for an hour and it's zipped
up. It's like a big abig uh. Well, you're sleeping back,

(01:01:01):
a big sleeping bag is zipped upin it and they take all your
air out and blow it up andthen you just have pure oxygen in your
nose for an hour. Right,So I go in it. It sounds
like suffocation, and yeah, that'swhat I thought I was gon. I
was. I was a little bitworried, but I was in there playing
with my phone. Pause. Soyo, I come out next. I

(01:01:22):
come out of there, right,I come out of there. The guy
says, all right, So nocaffeine and no alcohol for the next four
hours. I'm like, bro,you couldn't tell me that before I went
in there, so I can't getmy podcast drink on. So yeah,
thanks to restore. Thanks. Whyare you doing this? Well, I'm

(01:01:43):
at the gym. I'm getting it. I'm getting Well. Here's the thing
about phil Remember those people that gottin the submarine that went out and they
try to find the Titanic, Andit's like, who the hell will get
in that death trap? Who's dumbenough the fall for one of these things
going down there? Black boy can'tswim? Yo? Did the guy?
Boy? Yeah, swim I'm lookingat the oh, sim at my ankles.

(01:02:07):
I'm like, I'm going ankle deep, I'm not going no, fill
me the guy, feel me theguy and be like, hey, you
guys want to go see the Titanic. I got a guy. He's gonna
take us down. They're gonna takeus down in this this bathtub that he
can with with with a with agame Boy controller. Yo. So when
he put me, when he putme in this contraption, he told me,
he says, okay, when heput you in the contraption, did

(01:02:29):
he laugh? He said, hesaid. All the way to the bank,
he said, he said, Hey, it takes about ten minutes to
fill up. I'm in there witha walkie talkie. So if I'm like
feeling cosst the phone, he says, call him. He called to get
me out. But no, justno, I can't get you out like
right away. It's gonna take meten minutes. He can't unzip the bag.

(01:02:52):
I'm good. All of the pressure, you know, your head to
blow up, your head will blowup. Yeah, it's not what you're
doing. What kind of black marketstuff is this? What are you doing?
What I'm with me now? Youneeds to be great. You need
to be My knees are fine.I'm good, I can still walk.

(01:03:15):
We're good. I do. Ido compressious sleeves, I do all,
I do, all of that.The red light red light special, I
mean, you know, red therapy. What so why are we doing this?
What are you doing? Because I'mback at the gym and I'm fifty
two years old. I get I'veseen you because that's all you post on
Instagram. Feel tread because it's mynew glasses. It's my new glasses.

(01:03:38):
I got pressed it. I couldwork out and I'm not there with my
phone looking like a great You're wearingthe glasses at the gym. What could
go wrong? I could go wrong? Yeah, there's a lot of edits
text me though. All right,we gotta stop. You guys gonna get
in trouble. March first, Birdsand Bones opening in Florence. Can actually

(01:04:00):
check us out on YouTube too.Very proud of you, congrating that,
Phil. I hope you don't getin a yellow submarine of impression. Things
coming ful fill the grill. We'lltalk about them later. But yes,
I'm not going to blow up inmy compression submarine. But I can take
conference calls. Matter of fact,next week, I should do it lot

(01:04:23):
from the submarine. No, no, it took you forty five minutes this
morning today to hook up your microphoneto get it working, and then you
try to use a light and youstill can barely see you put it stop.
All right, we gotta go,We gotta go. This guy