Phil The Vegetarian

This Week's Episode Starts Out With Phil Dropping A Bombshell, That He Is Considering Becoming A Vegetarian?!?! We Get In Kyle's Business About What Is Going On With His Restaurant, And What Is Going To Be On The Menu, Will There Be Brisket?!! This Weekend Is Barrel's Annual Christmas Party And He Is Laying Down The Law To Phil And Kyle. We Also Talk About Videographers In The Industry, And The Extreme Costs, Is It Really Worth It?!

Episode Transcript

(00:00):
All right, here we go.It's don't drop the tongs. We are
in the month of December. Hey, and let's be real, who knows,
why don't you keep track? Three? This is sixty you keep trapping.
I don't keep track of it becauseI think it's the most ridiculously in
the world. They're like, hey, this is episode number sixty three.
Some people are on like, oh, this is six hundred and thirty seven.

(00:21):
Yeah, we supposed I guess whatI say to that? Congratulations whoo
after one hundred, Yo, Idon't have any on in all. Switch
on my mind. Well, yourmicrophone's on. I can see it recording.
You're good. All right, solet's get into this here. It's
the month of December. I thinkeverybody is checked out on reality, focused
on the holidays. I feel likeafter like the first week of December,

(00:45):
yes, everybody is just like afterHalloween. Yeah, after Halloween, Halloween
it starts come on. But Ifeel like the month of December is when
people are just like I'm done.Everybody's yeah, and everybody what yo,
look at the traffic. Yeah,there's no traffic in the morning. There's
less traffic in the morning. Afteraccident everybody's somewhere restaurant, depot, go
to Sam's Club. Correct, allthe places that people correct, all the

(01:07):
places that people are getting ready forthe holidays. I'm talking about, Yes,
retail options are gonna be busy.I'm talking about workplaces as offices.
You know, there's a lot ofpeople. Oh, well to get this
out for the holidays. Like alot of things are starting to get tabled,
which is good. Must be nice. Oh, you're calmed down over
here. I'm here, I checkedout? You checked out? Are you

(01:30):
checked checked? Yeah? But you'rechecked out of work? What you get
like three weeks off after next Thursday, I'm off until January fourth. Good,
I'm not doing a thing. Yeah, I want to be off exactly
all right. So this this week, uh, you know where everybody's getting
ready for the holidays. I'm gottasay this. Have you guys been to

(01:51):
Costco talking about the places that arecasting? So No, I didn't Black
Friday. I didn't actually be BlackFriday. We don't even at black Okay,
sorry, Phil, what specials didyou see on Black Friday? She
was insane? Let's explain. Let'sexplain to the audience. Phil is on
this three day fasting for who knowswhat he's in a bad talking about that.

(02:12):
You can't even talk. We couldtalk about it, we could talk
about it later. Let's let's go. Yes, that was Costco on Black
Friday Friday or Friday after Thanksgiving,okay, Friday after things. And it
wasn't pact it. It was good. Yo. You know why because everybody's
going online? And did you seehow it is all online? Yeah?
And did you see how Target gotblown out of the water by that they

(02:35):
had a TV that was three ninetynine and then yeah, yeah, they
hit the prices and it was thesame price. Let me ask. Okay,
sorry, bro, we'll cutting youoff, but I got a question
before you get into that. Haveyou guys ever stood in line ever in
your life for Black Friday? Now? I stood in line being black off
Friday. Listen to this so back. I don't know wait, this is

(02:57):
probably ten fifty twenty years ago.Everybody used to camp out in front of
Best Spot. Yes, I rememberthose, so me and a couple buddies
right out of high school. Idon't know, year or two year,
nineteen twenty years old. There's likethis TV going on sale. Go,
let's go blah blah blah. Iwas like, screw it, I've never
done it. Yeah. So thewise man that I am, I bring

(03:19):
a beer pong table, one ofthose fold up ones. Swear to God,
cooler full of beer. And westood in line at uh what was
it, best Buy, Probably likeeight nine o'clock after the Cowboys game.
And we sat in line and theseold people are in line freezing. They
couldn't believe what we were doing,and we were getting after it. Bro.
Then the lady behind me said,well, I want to play.

(03:42):
There ain't nothing else to do lateall. Then the whole line starts playing.
Bro. We are all hammered by, we are destroyed walking it.
Then you're at that point where likewhy am I even here? Ye for
what? Yeah? Yeah, I'llnever do it again. The one stupid
team that the Western Western Suns ornobody or whatever it was. It was

(04:09):
a fun day. It was myfavorite Best Buy experience or Black Friday experience.
Right. So I'm noticing every bestSpy target any you know, Walmarts,
they all had these lines and peoplewere out there. I had the
food truck sandwich at the time.I used to go out and you know

(04:30):
what, my number one seller wasThanksgiving. Old lady was cool with that,
bro. It was it was nighttime. Everybody was done. It was
after everybody o'clock. So every fortwo years. I got a good two
year run and that much plain why. But my best seller was hot Chocolate
and Coffee. I pull up hotchocolate coffee, I would, I would
bust it out, have some sandwiches. But that's actually really smart. That

(04:54):
is very smart. Yeah, butguess what, it doesn't last long because
after that, everybody was saying,oh, we feel bad for the employees.
We want to give them the timeoff. Everybody start doing online specials
nowadays. That's nowadays. That's whatwe had. Your truck, that was
I got two years out of it, and then that's when it went to
that. That's a really good idea. And I'm surprised they didn't have their

(05:16):
mall security come shut you down.Well, because I was. I was
mall security. Hit the mall though, I'm talking shopping out there. No,
I'm talking a little strip malls.Oh yeah, side of the hood.
Trust me, I'm on your side. Does to trust me. I've
dealt with them and working in radio, how many times we've been paid by

(05:40):
a business to set up set upat the business that is inside the strip
mall to only have the all securityguards can buy. They start busting on
something like I'm here with blank businessand they don't have proper approval, And
then outcomes blank business a store managerand starts like yelling at the security guard
and You're like, this is soawkward. I don't use I'm in the

(06:00):
middle of it. This was thebest one though. We were at we
were at a we were at abig plaza. I don't want to say
which one it was, but wewere at a very big plaza at one
of their anchor stores doing a remote. We had a huge ton amount of
people there. Mall security comes outand he's like wanting to run us out,
and I'm like, hey, yeah, we can break down, but

(06:21):
our guy who has the keys tothe van where we're gonna put all our
stuff, just one to lunch.He'll be back when he gets back.
I'll do this. So mall securityshows up, he leaves, he comes
back like twenty minutes later. He'slike, is he back from lunch.
I'm like, oh, he is, but he gave his keys to somebody
else. And we kept playing thistrick on this mall security guard who I

(06:45):
was like, eventually this guy hasto like give up, bite into it,
or either give up or realize we'refull of bs and we're just messing
with him. We did this tothis guy four different times, and finally
we get the whole remote in andI'm like, oh, look, we
found the key. We're all donenow, and he's like, thanks,
thanks for leaving. I'm like,I'm like, we played the Who's got
the keys trick over and over again, and this guy just kept coming back.

(07:11):
So I had another mall security guardone time who I got into it.
Bad guy. He was saying thatwe were at a place we were
supposed to be there. He freaksout, He's calling everybody. So I
start yelling at him, keep mindhim in my barrel, I keep you.
I start yelling at him, Istart jawing with him, and I'm
like, get a badge or agun, and I'll respect you until then,

(07:36):
until then getting your ford escape anddriving. Yeah, And I'm jawing
with them, right. He looksat me. He taps his tapsist chess.
I got a badge, I'm like, not a son on badge,
Get a real badge, and I'mjust jawing with this guy, and I'm
like, this guy has to bethinking to myself, I didn't sign up
for this. I'm making twelve bucksan hour, so I'm dude in a

(07:58):
barrel. He's just talking and smackedme exactly. All right, let's move
on to that. Let's get intoa barbecue podcast here. Let's start talk
about some barbecue here. Holidays rightaround the corner. Barbecue. Yeah,
you want you want to know whyI'm on my water fast? Oh,
I was gonna say, yeah,we gotta get to that Phil on a
three day water Clintons, What awhat a fascinating is it? You literally

(08:20):
put a thing in the group textassays, hey, I'm gonna be late.
I gonna stop and get a bigmac. Oh you thought it was
all damn that last than three hours? No, So you know, over
over the weekend or last week actuallyafter Thanksgiving, I watched this thing.
Remember I told you about daughter islike vegan now, right, So it

(08:45):
just she's just been hitting like interestingtopics, right, And I watched this
thing called what the Health Right onNetflix and it just kind of it just
showed like how interlocked, like youknow cancer and diabetes and with our diets
and our food and where our foodcomes from. Now, I'm not jumping

(09:05):
all the way over the top ofit, but I really and you know
as well as I do. Ithink both of you know it's all about
where you get your meats from,right, Knowing where your meats come from,
all your products, right, likefish and stuff like that. You
know, you go to You're notgoing to get the same fish that you
get in a bag at Walmart thatyou're going to get from a fish market.

(09:28):
And what's dawned on me. InNew York, there's a lot of
specialty stores. Like we don't justgo to a grocery store that has everything,
right, We have to go tothe meat market or the butcher shop
to get our meats. We haveto go to the fish market to get
our fish, you know. Andthat kind of kept the freshness and the
organicness to what we were buying.So long story short, check out what

(09:50):
the health if you get a chance. I'm not jumping into the deep end
with it, but I think I'mgoing to be seventy five percent vegetarian.
No, I'm gonna leave a littletwenty five percent, No chance way.
Yeah, I think I'm gonna goto really seventy five percent vegetarian, as
far as that twenty five percent isgoing to be like, you know,

(10:13):
the meat part of my week.But right now we're going so this is
just during the week. You can'stfree game. No, it's not.
It's the same things. So whatabout beers, piers? You know,
well, I actually cut I cutback on beers. What about costagos?
I cut back on costa migos?Holy crap, is this not a new

(10:35):
fill? And I won't I've givenit three days days before I got I
got the water. I got thewater. I got the water. I
got the water test going right now, so test water, water fasting.
So I got three days. Igot the break water. Okay, water,
you're not eating anything anything, You'rejust gonna do water. Just water,

(10:56):
that's it. Wow. Three days. I watched a big mac.
No, I said I was goingto get a bit. I watched food
when it first came out, foodin Yeah, and it creeped me out.
So I went on this. Isaid, Okay, I'm gonna just
do like this whole vegetable diet thing. Bro. I lasted six hours.
It's give me something, but it'sit's just it's funny, like that bro

(11:20):
dose trip you out. I don'twatch. This wasn't just bad like I've
seen, like the ones you're talkingabout, where you know it's scary and
it's all like you know, Ifeel a lot of that stuff is made
up, But this was actually basedon like different societies, like the American
Cancer Society and the Diabete Society.Like knowing that like red meat is like

(11:43):
one of the main reasons why youso anything over delging right, is you
have to do everything in moderation.I feel like just taking your meat and
take back a little bit. Aftermy three days or December December fourth of
twenty twenty three, we would checkback on this March fourth, twenty twenty

(12:07):
four, a month from now.He won't do it three days with just
water, just water, You're noway you will. You will be snacking
to now. Maybe you know whatI give him so today, I bet
he makes it today because if youget homebody, he's not gonna go vegetarian.
They just go straight to sleep,go straight to goep. Just you
know, you know I'm gonna doit. The problem I'm when you wake
up, I'm gonna take my gummy. Can you take se gummy and go

(12:30):
to sleep? But then yeah,I'm just drinking with some water. Yeah,
but can you have energy drinks withthat? No, no injury because
it's sugar. Yeah, you're so, you're not. I can't do so
back. What are you doing inthe morning? Huh, Well you used
to drink? Hold on, didyou used to drink used to drink energy
drinks? Yeah? I used todo that and go work out. Yeah,
exactly I did this morning. Idid a tea, a plain tea,

(12:50):
no sugar, no honey. Ohso you could do iced tea no
sugar, No, there's no iceplane, there's no sugar and nicedy plane.
Yeah, you could do cold onsweet. That's my jam. You
know that. But I say,you would probably have to make it like
you brew your own tea and thenI get it for make some sun tea.
Talking about some is good. That'smy jam herself. A lot,

(13:16):
a lot of processing this guy,I don't know, no chance. You
gotta be honest with us, though, I want to be honest. I
want I'm be honest. I'm gonnabe I'm cooking some food tonight that I
don't want to hear about. Soyou're staying off the Instagram. You're staying
off all that for right now.To bro, you gonna see a fat
burger, you'd be like, damn, look at that, look at that
burgers it's smashes. Look at that, Look at that smash burger. But

(13:39):
yo, what one lady on whatthe health? She had diabetes? She
did water fasting for a week,and she's all for all on medication.
Dude, I heard not Joe rowhat's his name? Uh UFC guy uf
Dana White? Did you see DanaWhite do that? I think he did
it for forty eight hours? Yeah, forty eight waters fast. Yeah,
he's he's good to go. Hedid this. He did this thing.
I don't know. There's some doctorthat you give him your blood and you

(14:03):
do some kind of swipes and stuffand send it off to him and he
will tell you the day how manyyears you got until you die. I
probably don't. Yeah, he'll dothat. And then the doctor said,
Okay, if you don't change whatyou're doing, you got ten years to
live. You got ten more yearsto live. So he's freaked out.
Did started changing his diet, didthe whole thing. They need did this

(14:26):
water fast and everything. Yeah,he's good to go now. See I
said, have changed his life,change life. I'm gonna I'm gonna give
you my updates. Have changed mylife. I might jump off that,
but I don't think I could last. I really couldn't. I don't think
I could. Bro. I hadto build it up. I've been It's
been in my brain since Thanksgiving andit's already what a week and a half
later that I'm like, Okay,I gotta build you gotta build yourself up.

(14:48):
I don't know if I could dothat. Man, I'm still like,
props to you. I hope youcan't pull it off. There's no
way you're gonna You're gonna be eatingme in a month. And it's the
holidays, bro, Like Grandma's gonnabring over some clok right cool. No,
look, I'm not gonna say Isaid twenty twenty five percent, but
I'm talking three days, bro,three days, three days? Yeah?
This What are you gonna eat?What's your first thing you're gonna eat Thursday?

(15:11):
Well you're not the most No,you're not supposed to go. They
said that like now that your yourstomach, your stomach. Yeah yeah,
now that your digestion hasn't digested anythingin the last three days. Don't go
for like a big fat steak andyeah you might go like a solid or
something. Yeah yeah, start offslow. Flax seeds, flax. Look

(15:33):
at this health, bro, maybeyou should jump in the health game.
Start doing. I'm gonna bring someflax seat cookies to Barrels Cookie and Booze
flax seed cookie. I'm gonna doflax seed cookies for Barrel's Cookie and Booze
party on Saturday. Bro, threedays as a wild I don't know.
I think I could do a day. I think you gotta do a day

(15:56):
to get your butt checked out.Pause, what are you talking about?
Oh that I call that ride therocket. That's what I call over the
day. Place you got you gottado twenty four hours you gotta do.
They give you something to drinks.Yeah, you know, I'd work with

(16:17):
some dudes that are I call itride the rocket. You gotta rode the
rocket to see if you got anypolo you chuck. Don't worry, Bro,
Let's say it as bad as thetext message we got from you this
morning, I blew it up.Hey, sometimes you gotta somebody restroom.
You gotta give your friends details.But all right, so let's again,

(16:38):
let's talk about some barbecue stuff.Goodness, gracious, what the hell?
What the hell? So, withthat being said, after Fill went off
on his craze, here, whatdo you think is something going into the
new year that will be one ofthe trends in barbecue? Like, what
is going to be a new trendfor the consumer and in the competition world.

(17:03):
I think there's be a lot offusion. Yeah, okay, if
you talk about fusion. But Ihope smash Burgers will retire, that'll never
return. I think I hope wejust retire. You're talking about retiring on
the social media sets. I'll seeyou sleep this in twenty twenty three.
Please let's leave Smashburger in twenty twentythree. I haven't really seen that much.

(17:23):
I would say the beginning of theyear there was a ton of them,
and I think coming around taco craplike and putting the same thing everybody's
putting. They're putting the big Maxsauce and the lettuce and I'm like,
bro, we've seen this like boiledtimes. Yeah, all right, but
but going back to fusion, I'veseen a lot of that, well,

(17:45):
not a lot. I've seen alittle bit slowly starting to pick up.
I think, and and I likethat, but you know what's funny,
And I don't know if you pickedit, Senior Rita exactly. I don't
know if you guys picked it up. But a lot of chefs, for
some reason, I haven't figured itout. I have to add somebody,
but a lot of chefs hate theword fusion. They don't like consider it.

(18:07):
I think because fusion was a buzzwordin the cooking world about ten years
ago and it became so overplayed.I think that's why a lot of people
have ten years dude, how manyAsian fusion restaurants and everybody was like a
fusion concept there for a while.So I think that may have I'm not
sure, like everybody's like, no, I'm taking my heritage and you know,

(18:30):
merging it, but they don't wantto call it fusion. I do
think a lot of restaurants, ora lot of people in cooking try to
make things sound way more complicated orfancy than what it is. Yeah,
what's that place here? I don'tknow if it's fusion or not, but
it's the Chinese Mexican food spot.Oh you like that place? I like
it, it's good. I don'tlike it. It's like that little food

(18:51):
Chinese food. I'm not it's agreasy It reminds me of like a little
food truck New k that's like afusion, Yeah it is. But then
there was all those Asian fusion restaurantsthat were doing stuff. I think you
got a lot of restaurants, butI so you think fusions or shall we
say, that's what combining flavors tobe the new trend? Yeah, because
because here's the deal. This iswhat I've seen a lot, especially in

(19:11):
Texas, popping up, like youknow West Indians or not even West Indians,
but like just Indians that are cookingwith their spices and making barbecue with
right. I think what you're gonnasee is a big trend in the restaurant
thing. I think it's about readyto be the year of the chicken that
was that was when Popeyes came outwith it. I think I think you're

(19:33):
gonna have more like just the chickentenders places. Everybody's copying the Raisin Knes.
You got Shacks place that's coming onboard. You got some other Cheah
Shaq has a whole he's invested inlike thirty or fifty. These shacks I've
never heard of got a whole newshack. But you know, restaurants,
I think that's the new thing.It's not good though, see I haven't

(19:53):
had it. By my point isI think you're gonna start seeing these chicken
restaurants pop up. Everybody's trying togo after the raising Haynes, Yeah,
niche. I think that's where you'rethink about the courts on it, right.
You're buying chicken who doesn't have moneyto buy chickens like Monrose Monroses chicken,
you know, just chicken. ButI make it. But like the
thing is, they're not even addingseas, they're not in spice to it,

(20:15):
they're not going any that way.Raisin Canes, you need to go
there. It's chicken tenders and justdifferent increments and that's three four six.
Yeah, you can't go extra boxdone? How did how did so?
How did that become so famous?How did that? Like? How was
that? Even? I think it'sbecause it's good, it's good quality,
it's got a quality. And you'vegot a bunch of kids, bro,

(20:37):
they playing I don't. I don't. I don't disagree. You know what's
funny, that's a key time andbarrel. I don't know if you paid
attention. I'm just going off ofmemory. But anytime I've been on raising
canes, I haven't really seen acar load of kids. I always see
adults like it is like to drive, and I think it's I think what
they have the most is they're quick, never been. They're quick. The
food is good. Do they evenhave a kid's menu? I think the

(21:00):
only just have the like the inand Out world where they have like four
things in their menu. Yeah,but it's insane, but it's good.
It's quick and it's consistent. Yeah, And I think that's what people like
about it. So I think that'sthe new thing you're gonna see in the
restaurant in restaurant world or whatever.Maybe even in like people cooking themselves.
Everybody's gonna be trying to make There'sonly one thing. How much can you

(21:21):
do with chicken bro You can't doa lot, make a lot? Look
at you can do imitation knockoffs ofit exactly. Look at Chick fil A,
all the stuff they do. Theydon't go to chick fil A.
Let me say, you ever nevertry to walk into a Chick fil A,
Like you walk in there and everybody'sjust oh, hey, how's everybody's
just so nice? Nice? No, I get it, but it's just

(21:44):
like, ah, they rather goto Pops where they don't have the chicken.
Everybody's not attitudes like we're good,that's what people. And this guy's
opening a restaurants creak customer service,No, I have coming their way,
all right, So we need toget our weekly update on the restaurant.
What's new? Wow? What's new? Nothing? Actually? No, we

(22:11):
finished up the patio area two weeksago. No, it wasn't. Now
it's like officially close to being finished. We got painting the concrete because I
don't want to leave it bear concreteback there because you know, you want
to be a slipping hazard bill outthere drip dropping beers or my water fast
are you're dropping all the waters everywherestaying in the concrete. No, so

(22:32):
I'm gonna paint that. We gotthe gates put up on the fence,
what else? Nothing? Just areyou opening this year? No, it's
definitely it's never opening. It's notthis year. It's never gonna open you
remember you was explaining that you wasgoing to have a sit down. What

(22:52):
do they call it? Boo?When you have the tests friends of family?
No, no, not friends offamily, but the tests like when
they have like not even soft opening. What do you call it when you
test a product? When you testa produity test? What sanity test?
Workout class? You're talking about barrel? If you have a product that you're

(23:15):
trying to push to the soft launch, No, but they have a whole
room for the people that test.A focus group? Focus group? Are
you still having a focus group?Yes? Winner, you're the one trying
to explain some more water the one. What's happened are you? Are you?
Are you happening to focus group?Yeah? Yeah? When when I
don't know, are you ever goingto open? Yeah? No, explain

(23:37):
to me the focus group? Allright, So that's what I plan on
doing is and I are going tocome up. We have this menu,
we have everything. You don't haveyour menu even done yet? Yeah?
We do? No? Is it? Yeah? It's complete, it's complete.
Yeah? Are you adding brisket toit? Did you decide to?
Yes? There will be every likeevery other Saturday or something like that.

(23:59):
We're going to do. Actually,but didn't you learn that in your first
initial test that people wanted more barbecuesand you're not gonna have that. We
have a plan for that, yes, but you're not gonna have that,
not gonna have one. You're notgonna have brisket every day, not every
day. No, Wow, that'sgonna hurt you. Yeah, I'm just
coming off swinging. That's what aboutCalypso, Rice, Oh, you gotta
have colypse. Rice, that's likethe number one that's like the number one

(24:21):
thing. Get a barbecue restaurant,buddy. It's people want brisket, people
want people gonna pay for brisket.People want brisket. Rice, you're the
one who chose to open the restaurantwhere you did with based upon the demographics
that you have. Are you gonnahave fish on Fridays? Yeah, fish
fries, fish, fish, fishFridays, but no brisket on Friday.
So you're only gonna have brisket everyother Saturday. Brisk So I'm a consumer
who comes to your restaurant for thefirst time and says, oh, sweet,

(24:45):
new barbecue plays opened up. I'llget a break. Oh wait,
I gotta come back on the thirdThursday of the second month. What's your
You gotta have brisket on the manyevery you know what? What what's you
gotta have? Get on your menuevery day? You know what is your
We're gonna think protein. What proteinis be? What are you gonna have
every day? All right, sothis is what we're gonna do. I'm

(25:07):
gonna get back to burger, right, We'll have a burger. Yes,
I heard his burger. No,it's not gonna be so wait, you're
gonna have a burger at a barbecuerestaurant and not have brisket and they're gonna
have steaks. Man, I don'tI hope that you're gonna have steaks salads.
That's why I ask him. Areyou pull pork? Yeah? Pull

(25:29):
pork every day? Yes, butyou're not gonna brisk it every day?
The number one most popular thing.I think. I'm not giving out anything,
Broy. I don't think he has. I think about the focus group
I one didn't know about. Iwant to. I'm trying to explain it
that you guys are asking about whatI want to come to your tell you
anything that's on the medio. I'mnot telling you anything. I'm playing dumb

(25:51):
is calypso rice on the man?Yes? Good? So when are you
going to have your focus grip?Because I can't wait to be a p
So this is our plan. Wehave a menu, right, that doesn't
We're going to present the menu.We're gonna have forty people. And now
I'm not talking kiss asses. I'myou know, you bring somebody. Oh
the food's great, It's so good. I love it. It's the best
way. You're not invited to this. I want inviting fill and I yes,

(26:11):
like I want I want people thatno bs, just be straight up,
yeah, order your food. Blahblah blah. It's like, what
do you call that? It's aa test test around a soft launch,
Yeah kind of. But I'm gonnahave cards at the table for every person
and there's gonna be a box atthe door. Yeah, so you're gonna
fill out. You know, howis Zombia? How is your service?

(26:33):
How is the food? What didyou like? What did you hate?
What did you you know? Blahblah blah blah blah. Fill it all
out, throw it in a boxand we get our and we'll get our
data from there. You're gonna getyour data from the box. Data from
the box office. Oh here's aquestion. You're not going to have brisket
on your menu. I'm not tellingyou what if he doesn't have brisket on
the menu every day, Phil,as a person who's owned a restaurant,

(26:56):
if he doesn't have brisket on hismenu every day, do you think that
is a me your issue? Uh? No, you don't think so.
No, Okay, here's the realreason why. No, it's not if
you set the trend right. Justlike we just got finished in I feel

(27:21):
less is more now that running arestaurant, like you know, having a
burn ends. And I'm not talkingabout that. I'm talking about the briskett.
Briskett. I just feel like youneed some kind of beef. If
you're not gonna are you gonna havebe fribs, then I agree, I'd
probably not be fribs, not tilllater, Birds and bones with no beef

(27:42):
frips. He's gonna do smash burgers. They're doing smashburg My menu. They
got they got it on the rottory. I just understandm Like, he won't
tell us his restaurant. I don't. I don't think he has the menu.
I'm not saying that. I agreewith that, Barrel, I agree
with that. I don't see aman. They don't have it. They
don't have a MANI no, theythey don't have a man. I'm not

(28:03):
letting the count of the bag.I'm letting it ride. This is where
you should be trying to bounce ideasoff of Yeah, yeah, bounce them
off of me. We're trying tohelp. What would you like to know?
So the live audience, to allthese people that come, oh,
I love the podcast, you actuallyput briskers on your menu. Awesome,
act like somebody is not you.Act like someone's going to steal your menu
off of this. No, no, I'm not. There's nobody still enough,
But then talk about where your menuis. I don't want to talk

(28:25):
about it because it's not ready.It's okay, it's not ready. It's
not ready. You don't you havea menu yet. Now we have a
menu, but it's not we're evenclose to ready. It's not ready.
Wow, this is acid. You'vegot the recipe book, bro, you've
had You've had two years to geta menu, reading ninety recipe book is
done. Yeah, you know whatthe hardest part is the last ten percent.

(28:45):
We'll be like if this space isup my Memorial Day? What is
moral day? May? No?No, yeah, I've already I've already
slided in the your thunder people.Yo, let me go and do a
pop up. Yeah you care?All right? Cool break brisk but hey
bring you riskt but brisket. Ifyou're gonna do a pop up, if
you're gonna do a pop up thatincludes dishes, that includes not cleaning the

(29:11):
cleaning your masks, I just don'tbe a contract for that. You want
to do a pop up, ye, go right ahead. You not just
show up babies, pop out.I just don't understand why you don't have
brisket on the menu. Brisket willbe on the beef ribs, fris We're
gonna be beef short ribs, yeah, the big ones, the no yeah,

(29:33):
yeah, that'll be on there.Oh good, okay, fine,
we're making some progress here. We'recreating the menu today on this podcast,
not every day, not every day. It's gonna be on with brisket is
on. You know, we gottawe gotta follow, We gotta follow.
You need to make the menu simple, easy, inconsistent. Yes, I
know that, and you obviously aren'tbecause you don't have a brisket on your
menu? You got a fair Whatday you're gonna have brisket? Yo?

(29:55):
All right, let's switch it up. What's up? What's our plans going
into the next a month or so? What we got? What we got?
He's focused on his restaurant creating amenu. He's flipping me off right
now because he goes because he's justfrustrated because we've strucken her. I'm already
as No, we have struck anerves. There is no menu. We

(30:17):
have a menu. We have amenu. Theyterally have a business plan.
No, we don't. They havea build. Well, you know the
one thing that I didn't see whenI went to the restaurant the menus because
they don't have it ready yet.No, they don't have one up ahead.
They don't have a they don't havea whiteboard, they don't have a
job. Why would I have amenu out right now? Bro? It's
still does you should be letting peopleknow what's coming, teasing things? No?

(30:38):
Yes, now you should be featuringyour social media, should be featuring
oh my gosh, look what's coming? See and showing good photos of stuff.
Tease people give them whatever. Marketingone on one tell people it's coming.
Promoting twenty twenty four all that iscoming. I can't be teasing that

(30:59):
right now. I gotta get this. We gotta get this police done done.
What else do you have to do? You're in Florence. You're acting
like you're at the top of CamelbackMountain. You act like you're opening on
rodeo, driving Beverly Hills. You'rein Florence, Bro, get it open.
Start slinging some brisket. I'm noteven gonna. I'm not even gonna.

(31:22):
I'm not even gona fuck. There'sgonna be an Arby. So that's
gonna open down the street and takeall your business. Look, tell me
what days you serve a brisket.I'll serve brisket. On the odd days,
I'll serve brisket. How is thisguy having a barbecue restaurant doesn't serve
brisket? Bro, you know Ijust or you an you see it's twenty
twenty four barrel. Talk about themenu. No, I'm not talking about

(31:42):
it because you don't have to.Don't want to talk about it. Can
I ask? We're gonna have chicken, We're gonna have ribs, We're gonna
have brisket. We're gonna have wings, a ton of size good. I'm
gonna do specials all the time becauseevery video I post, everybody's all,
oh, is that gonna be atthe rest is? Yes, I'm gonna
have ok we'll leave you alone thenyeah, all right, So this weekend,

(32:05):
are you both going to tend theChristmas party? Yes? Do we
really think both of you are goingto make it? And I'm saying this
to Phil, Yeah, let's putlet's put money in the pot. Okay,
then I hope you do come.I'm looking forward to put money in
I'm not putting money in it.Okay, that you're that confident me.
So who are you guys bringing I'mnot talking about that. Do not bring
anything that is going to be adistraction, a distraction, a distraction inappropriate.

(32:34):
That is not someone that you directlyknow, not somebody you that you
hire. Yes, nothing like that. Nobody like that. It's a Christmas
gift. I don't know, nothinglike giving spirit. I mean there's gonna
be there'd be like respectful people therelike you can't go do that, but
they like people like this. Noweverybody knows the reality. The best thing
that's selling right now on TV isreality TV. And that was not because

(32:58):
there was a writer strike. That'sover niner strikes over with. So there's
the reality TV is not doing whatwe could we could do reality You just
compliment, just show up. Isthere gonna be a videographer there? There
are certain things that happen at Christmasparties that you don't need to be recapped.
That's true. You got he's gonnabe blinking. There's certain things we're

(33:21):
gonna be. You're gonna be.There's certain things. There's certain things you
do not want to have. Wedon't need video, no joke, no
joke, berrel mix. Everybody signedn d as before they walking there front
a lot because he has a securityguard. Sure, how should we wear?
How should we wear? Eat withdress? Bro? I got a
I was gonna do a cowboy.I'm gonna do a bow tie. I'll

(33:43):
come up, Bud. I'm gonnado magic. I'm gonna do magic shows.
It's gonna be a good time,though. It should be a uh
I'm excited, should be a regulationgood all the time. I know you're
you're you're who are you bringing thoseseriously? I don't know. I'm not
telling you pop coming possibly possibly not. We have a cookie class that it
too. Okay, that's that's overat the hook Shop, off the hooker

(34:04):
shop. It's called off the hook. But you don't have to edit that,
Brol No, okay, Carol's honesttoday. Well but yeah, off
the hook Shop. I saw that. Yeah, that looks good. And
then and then it's your party.By the way, I want to say
this, I think this is interesting. What are you charging for your cooking
class? Seventy five dollars a person? And what does that include? That
includes uh, probably like six recipes, six seven recipes, but we cook

(34:30):
everything in front of you and thenyou get to eat pretty much. Okay,
I think that's fair. You writeeverything down, it's fair. I've
seen some cooking classes the people doand it isn't just necessarily like barbecue.
There's other ones, like I knowsomebody that did a pastry class. Yeah,
and what they're charging for I'm like, whoa, whoa, whoa whoa
whoa. Like your value yourself alittle too much. I'm like stream class

(34:51):
people. I'm like, you havea big social media fine, that's cool,
does not mean you can charge acouple hundred dollars to come watch you
do this. I'm like, uhlike sometimes you kind of want to say
to people like know your audience.But then again, if you can get
it, yeah, to get it, if you can get it, yeah.
But I think that at seventy fivebucks ahead, even one hundred dollars
ahead, and it's for it's fromten to two. You sit there,

(35:13):
you watch, you listen to meother just Cooffini, my pop. We
all tell jokes. You know whatPhil's done. Phil and I have done
one, and you know we busteach other's balls. But you get to
eat the whole time. And peoplethat leave there are like so stuffed.
Plus I get a bunch of papersof all the recipes that are written down.
Half the time most of them wellmost of the time. Half the

(35:35):
guys walk into the into the butchershop that it's helping buy it, and
they buy all the stuff that Imade that day so they can go home
and make it for their wife andstuff off. It's good. People bring
in coolers of beer, sit there, drink, have a good tent.
Else you get to do is eat. So that's this weekend. You got
that get Christmas party after that?What are you going? Phil I'm actually
utilizing my time to take care ofthings around the house. I gotta repaint

(35:57):
some stuff. Yeah, that drumtoo. Oh yeah, I got to
repaint that drum. I got asand blasted first, and every paint the
drum. No, and then I'msetting up a stage stage, Yeah,
I'm setting up a stage. Youwant to come to my audition? You
want to come audition? What areyou stay the stage in your backyard?
Yeah? For what stage? Anddon't worry about what I'm doing the stage
for. I told you the newyear next year. Why are you building?

(36:22):
What do you need a stage for? He's going to need a little
area, but he's going not astage, He's building a cooking area.
Good. Good for you. Let'stalk about that real quick. About videographers,
and I think that there was onething that in the barbecue world has
become the new thing is everybody istrying to become the videographer for the barbecue
people. And I think a lotof people have seen the success of Matt

(36:45):
Piman with Meat Church, have seenthe successes a videographer. He's a whole
team, but it's his wife thatrecords everything correct. But he has a
team that edits and does everything else. And you know you've seen you have
that concept and then you have hwhat's the name, Malcolm Reid who's had
a lot of success doing videos.So a lot of people have been trying
to do videos. Yeah, andI know there's a lot of videographers it's

(37:08):
a ripoff that are trying to doit. Well, here's what I found
is the prices they're charging. Yeah, dude, it back to what I
said about some of these people thathave these cooking classes that are charging these
obscene amounts where you're like no,and it makes you think, too,
what's what's the return and what's thereturn on investment here? So what do
you think of videographer? What's gonnamaographer charge video that I could put that

(37:30):
I could put on Instagram? Likeawesome, I'm done with that. Yeah,
Like do you think of videographer chargesper hour? Oh, it's it's
by project, it's it. That'swhat makes no sense. And that's what
I had to call out because I'mlike, Okay, you're you made two
thirty second videos right or for Instagramor TikTok or whatever I need it?

(37:51):
Right? How long did it possiblytake you? Like that? Your you're
you can actually justify three hundred.And here's the thing. Yes they have
better cameras, and yes they knowcertain shots and that type of stuff.
But I think what has happened somuch with social media it doesn't have to
be this final amazing production to doit. Rough cuts and shops are just

(38:15):
fine. Yeah, and then peopledon't want to believe that. Yeah,
there are Matt Pittman, and youknow that's got the beautiful background in the
set that you go, damn,his looks really good. But you know
what, but there's a lot ofvideos that go viral that are very basic
film in an iPhone. Yeah.See, Okay, So I started getting
into this YouTube. I had aYouTube and we were doing like one a

(38:36):
month, one a month, andthen I wanted to start doing more than
I bumped it up to two amonth. And I had a video guy
and then he jumped on another circuitwas doing another thing. So then I
had to get another guy, andso then I was telling him, I
was like, look, is thereany way that we because I get no
return on this because from YouTube yougot to have three thousand followers or no,

(38:58):
you got to have two thousand followers. And you got to have at
least three thousand watch hours before youcan get monetized on YouTube. Instagram does
not pay anymore. Facebook pays,So Facebook pays for reels, and Facebook
pays, you know, like engagementwith the audience and stuff, so they'll
pay you. So the only returnyou can get is from YouTube or Facebook

(39:20):
right now, and it's TikTok,I guess. But anyways, so I
got a guy we were doing it, and I was like, look,
we need to figure out a wayof how I can afford this to where
we can bust out a video onceevery week, Like I want to do
a YouTube video once a week,collaborated with the reel. I want to
do a reel every week and doit all big blah blah blah blah blah.
So you know, he didn't reallyknow how to charge me for that,

(39:43):
and I didn't know how we weregonna figure So we had this barbecue
Island event which I'm gonna post probablyFriday. We had a barbecue Island event.
I had a videographer come out dohis whole thing. I was like,
look, bro, just come out. I wanted you to do maybe
an hour maybe less of just abunch of footage when you get there,
we'll do some chicken wings, we'lldo a bunch of talk to people and

(40:04):
stuff like that. So it's allgood. Dude charged me like it was
like five hundred bucks, bro,for one video. It's a video and
a real five hundred now and thenand then I had and then we did.
We knocked out four four cooking videosquick. And I'm not talking.
We were doing brisket from like sixto six, like we're doing quick,
easy stuff that we could just getgoing, just get going. We busted

(40:28):
out probably five four or five videosthat day. It's quick, you got
waters whatever you need. And guesswhat all the food that I cook,
you take it home? Right,Bro, I get my bill. It's
like eight hundred bucks for four videos. So his histo and you're not and
that's two hundred dollars a video you'renot making, saying and how am I

(40:52):
returning? I get no return onthat. So now here's the deal.
Guess where they were two years ago? Where are they basing all of this
off of They're basing all of thisoff of events, right, So if
somebody hit you for your wedding andsaid, oh yeah, I'll be a
videographer and I'll put you a weddingtogether to that's like eight hundred. No,

(41:12):
it's not like a thousand dollars fora photographer for a wedding. No
it's not. No, it's notlike four hours. But that's where they
come from. They are not understandingyou have to market somebody that is specific
to what your need is, likesomebody who knows exactly what you're doing on
social media and things, because ifyou have to explain, they don't know,

(41:37):
and then they're gonna charge you,just like they're gonna do for a
wedding or or And I also thinkit goes back to unfortunately they're gonna charge
they can get. Yeah, well, they feel like justify and they feel
like their their work is worth it. And again I understand there's a lot
of them that are very skilled well, and they are. But what gets
me is when you have these peoplewho they're way over value what they're worth.

(42:02):
Like, do you how many rubsdo you think you sell off a
video? I don't know. Actuallythat's maybe you need to be you need
to quantify what that is. Ithink you sell more rubs and you spread
your word more doing things organically inbarbecue, and I think that is doing

(42:24):
cooking demos out a barbecue island hypotheticallywhere people are coming in, you're showing
off your wings, you're out therecooking. Oh my gosh, that was
great. What is it? Oh? That was rubbed me all over with
green chili bacon on top of it. Those are right available in the back.
Like when you guys did the cookingdemo outside of barbecue Island, you
both sold a ton of rubs.Those I think are more beneficial than doing

(42:47):
social media content on a scale.You guys are right now again, if
you are Malcolm Reid, if youare Matt Pittman, yes you're on this
grand scale. You have this hugefollowing. I know that comes back to
the saying you got to repeat contentover and over again to get things to
go, et cetera. But alsothen you can get into how the algorithms
and social media have really clamped downon these things. You know, you

(43:09):
could go down that whole rabbit hole, but I feel like, dude,
two hundred dollars a video, youhave to you have to sell twenty rps.
Well, well, all right,I got a Super Bowl party.
Yeah right, I need yo Kylehook me out with like, uh,
some brisket sliders and some pork slidersand some chicken sliders. Okay, you

(43:32):
know I got like twenty and thirtypeople coming by, right, What price
you're going to give me for thatjust depends how many sliders? Yeah,
Like yeah, like I need twentybred I need twenty and thirty sliders,
okay, right, So think aboutthis because I know in my mind somebody
asks me for something that's small,right, I'm like, it takes the

(43:54):
same amount of work that it doesto do two hundred Yeah, do a
big catering, right, then doall of these stupid ad sliders, right,
because like, all right, Istill got to buy a whole brisket.
Yep, I still gotta buy apull pork, and I still gotta
cook all of this, and thenI still gotta even though you're only getting
thirty sliders, and you're like,oh, how much do that makes sense?

(44:15):
So I'm just saying in their demographic, that's why you need somebody who
knows exactly social media. It's justa barbecue guy. Yeah, who isn't
trying to do who isn't being likewell this is okay, They're one of
those out there that no are theyare in Arizona. No, yeah me,
okay, you want you want,I'm setting up. I went and

(44:39):
I dropped a bag and I mycousin. He's a he basically, he's
a video guy in California. No, he's moving. He still lives in
Cali. I'm trying to get himto come here though. That's another story.
So he does all my editing andstuff. He's good. But I
have now, I have a cameraperfect. I just got it that.

(45:00):
I'll start busting stuff out on myown with the old. I got my
own lighting, I got my owncamera, I got my own deal.
Because you look at a lot ofthese guys, these up and comers now
like for I'm not gonna calm itup and comer. But a good example
is Chud's barbecue. Yeah, hishis content is a plus and it's just
him a camera and a light andhe does his thing. He doesn't have

(45:23):
no videographer, he ain't got nothinglike that. He does all everything himself.
I think he edits himself too.But when you start getting into the
whole editing thing, you need afreaking doctorate degree to figure that out.
That's a whole different freaking yeah tofigure out. So now all's out now.
Starting next year, I'm gonna haveone video a week on YouTube and

(45:45):
one reel a week and that's gonnabe posted on the socials. My cousin's
gonna be doing the whole editing andeverything like that. So I'm done paying
videographers. I'm done doing all that. Bro. I think more. I
think if it looks better if it'sjust you and it's not like a staged
performance type not stage, yeah,but like authentic, authentic. You know,
it's just me and a camera.It's just me chatting to somebody,

(46:07):
you know what I'm saying, insteadof like this whole massive, like production
type thing set up. So Ithink it would be better just me the
camera and do the damn thing.I can see that. I just think
video guys are crazy. How longhave I we haven't been talking about this
on air, but how long haveI been just complaining about this this year?
It's about these videographers are insane,man. But the thing is,

(46:30):
again, they're getting it until youstop getting it is when they're going to
have to lower their price. Andif you keep paying for another people in
the barbecue will keep paying for Iguess what's gonna happen. But I think
going back to organic marketing is somuch better than the digital marketing in summargards.
So we're on social media. Digitalmarketing is massive because how many times

(46:52):
do all of us look at reelsor whatever in their day and we're like,
huh uh, that's cool. Butyo, if I put you know,
I can just use meet churches here, or I can use whatever you
have in the pantry and be justexactly what he's selling exactly. And but
I'm going back to what I wassaying though about doing things organically. I
feel like in barbecue and other thingsis so much better because let's be here,

(47:15):
there's so much in social media thatpeople are pushing you constantly to do
something face to face, one onone marketing, I think is so much
better. To give an example ofthat, this past week, I went
with Jason Baker with Green Mountain Grillsand we served pulled pork sandwiches and a
couple sides to Phoenix Police Department.I have a buddy of mine who got

(47:37):
us in content, so he servedthe entire precinct and Jason was just doing
more or less as a good willlike you know, and also showing off
the new gmg's doing this. Theamount of people who came up that were
like wow, great saw the grillswere engaging. The girls that talked about
the grills that weren't into barbecuing before, they're like wow, like this is

(47:59):
really good. I can make thisset my house that saw this. That
interaction, that content, to me, is much more valuable than seeing things
on a reel or on a screen, because everybody's to be real. So
much stuff you see on social mediais doctored and it's fake and it's not
doable by the average I get that, but look how many people are on
their phones. Bro, Like livein a world now that is social media

(48:22):
driven. To talk like anymore,it's all I absolutely agree content. Get
what you're saying, there's content,Yes, I think that's the thing.
But I also feel like everybody wantsto say like that's the holy grail.
I feel like doing things, gettingout and getting your hands dirty is so
much more valuable. Like that BarbecueIsland event when you guys went out and

(48:45):
we're seeing food in the parking thatright there. You made more of an
impact that day because here's what Ithink that you made more of an impact
that day because you cut through thenoise. There's so much noise on social
media. I agree at one onone event, you guys did a barbecue
island. You cut through the noise. And then when somebody finds out you're
good, Hey dude, Kyle yourthat stuff was really good. You guy

(49:07):
made that one on one interaction.Then they start sharing your content like,
hey, this guy's legit. Ican trust him because again, there's so
much stuff on social media. You'rejust like if I can trust this on
if this is real. It's anotherthing that the other thing I think have
that human interaction. Someone is saying, hey, dude, and you tried
Phil's rub me all over. Thatstuff is awesome. Check out his videos.

(49:28):
Then you've made a personal connection andthen it grows organically. Yeah.
I get that too. But andthat's another reason why, like we didn't
want to come out with like,you know, a pork rub a beef
rub a steak, you know,whatever the case may be, to come
out something different, something that kindof was like, wait, what that's
a green chili bacon run? Whatis that? You know what I'm saying?
And then they can kind of doa deep dive in there. It

(49:49):
it has its pros and console.Like it's like somebody s said, like,
eh, I can't put what doI put that on? You know,
it's sure, you gotta have videosto show you can put it on
with absolutely, But I just feellike so often everybody wants to just post
someone on social media, like alright, that works, yeah well, but
yeah, yeah, absolutely right.I feel that where we're living at right

(50:10):
now, everybody wants to talk throughtheir phone. Right, how many conversations
have you had that somebody got likeaggressive through a text message or so often
things are misconstrued through social media.Oh I get I get aggressive text messages
from YouTube all the time. Butbut then when you talk to us,
you were like, hey, Iagree, I agree. You feel so

(50:35):
often people they do they they theirphone is their phone is like another reality
to them. It's not real.It's like it's not real. There are
times like I'll get text me fromsomeone. I'm like, stop, okay,
this is spiraling, and I'll callhim and they submit a WASTEMEI and
they text me. I'm like,for the love of God, we're spiraling
completely off the rails. Here,let's stop, let's have a conversation.

(50:59):
Yeah, you speak what you're saying, I'll listen to you. I'll respond.
Can we can get to the endpoint? Versus Oh I saw you
like that and you shared that,so you must feel this way and you're
like, yo, can you?Can you? Is it even? Let
me ask this question, is iteven accepted anymore? Accepted? Accept it?

(51:25):
Accept it? Accept it? Isit? Is? It? Is
it accepted that you can go andtalk to a single lady out in the
open, like if you just hey, hey, how you doing? You
look at it? You could ata gas station, you could just go
up to a random I think Ithink that's a very risky thing, unfortunately

(51:47):
about a bar, but that that'sthat's the set. But like supermarket grocery
store, feel I don't feel that'saccepted anymore. But a single lady,
I don't know, a single ladylike picking up somebody right, a pickup
line, right, I don't feelthat it's accepted anymore. That's it's like

(52:10):
wearing ray band glass this stream onsocial media creepy, but it's accepted to
go into the DM and hold them. Yeah, no, you're right,
that's crazy. I think right rightcrazy. I don't know. I think
that's more creepier, and that's he'ssaying. It's very true. But at
the same time, it's no differentthan people that go up to somebody and

(52:30):
be like, yo, what's upfive, let's get it. Also,
people won't people will not ask youfor a recipe, they won't ask you
for a cooking tip face to face, but they got no problems sliding your
DMS and be like, hey,so how do I make it? Turn
it up? And you're like,you know, I just I just talked

(52:52):
to you, I just met you, and you don't you don't want to.
But they're like, they're like,oh, hey, so I'm like,
just I don't ask, or youget the old hey uh sliding your
dms? What's up man? Thatgreen chili bacon looks very You know,
you got any samples? You gotany samples you can send out to me?
No? I don't. What doyou mean? Well, you got
all this rub you gotta be making, you know, rub, you gotta

(53:15):
have you know, you gotta haveall kinds of money, you know.
Don't you think you can send mesome? You know, maybe I'm this
I'm not give me a whole funNo, bro, like I still have
to buy them? Why why amI gonna what does that benefit me?
Why am I sending you free stufffor what? For what I have?
And I'm all, man, Ihave the same pain. I mean,
like, are you are you gonnabe like if you're a friend, Like,

(53:37):
are you gonna like you're still gonnabuy from me? Like you know,
yeah, exactly, you ain't getthis for free. But that's the
main thing, right, How canyou don't support if you say he's supporting
my Oh, I'm gonna go tomy boys restaurant and support them. But
everything I can't wait for that Icannot. Well, my thing is,
okay, if I have a friendof mine cutting people like I hasn't mind

(53:58):
that own restaurants and they will willcaught my meal and I'm like, oh,
you need to do that. Sothen they do is then you just
go ahead and you tip their serversvery well, and it's like, okay,
that's kind of maybe like a washa little bit. But at the
same time, I'm like, dude, like, I agree, it's no
different. It's no different than likein my world where people want concert tickets,

(54:19):
get give me, give me concerttickets, and I'm like, we
get X amount allocated us here atthe station and they have to go to
contesting and that type stuff, andI may get a pair a few pairs
that I can use, but atthe same time, the tickets that I
get hypothetically given to me, Iwill take care of people if I can't.

(54:40):
But there's times also where I needto build a relationship and I'm like,
hey, I'm going to take thesefree pair of tickets and I'm going
to give them to sow and Sobecause they did us a solid and people
are like, I don't get that. I'm like when people would just come
out. I love Also, Ilove when people like we do our secret
show where the only way into theshow is to win tickets, and we

(55:02):
get free tickets. We're very fortunateas staff membership, we get a very
large allotment of tickets. I willhave people that will flat out of ask
me, can I get twelve tickets? I'm like, twelve, Oh,
twelve's in a small number. Idon'd people asked for. Like in the
thirties, bro, come on,oh, I didn't want to take care

(55:23):
of everybody in my work man,you want to take everybody in your office.
Yeah, they all listen when theycan all play the game to try
to win. Yeah yeah, yeah, yeah yeah. Oh come on,
help me out, help me out, Like, who are you get fifteen
pairs? Yeah? Yeah, noI can't. I mean, it's it's

(55:43):
ridiculous. All right, we're ramblinghere. Uh, let's get this roll
in here. We're gonna wrap itup. I will see you gentlemen this
weekend. Your best behaviors. I'ma magician and all I'm saying nothing ridiculous.
If you act like tools hashtag ofthe pot in the pot, then
do it for the door. We'llkicking us out. I will throw you

(56:05):
out. If you guys bring anystupidness, stupidness, stupidness, if you
bring anything that is viewed as notnormal civilized behavior, you will not be
allowed to. Who's deciding the factthat who's to decide to? I'm dead
serious. Once you signed the NDAA, you're allowed in. Bro. I
tried to record what did I tried? I tried to record a uh we

(56:27):
were doing uh what do you callit? Uh? Shotguns? Shotguns on
beers. I was trying to recordthat barrel not I said no, and
the security came in and was likeyo, And there's also no folks.
This is unbelievable. There's people thatare attend these events so they don't want
to be video and don't want tobe put on social You come in with
your glasses, I'm gonna barrel,I snap my shit. Feeding of the
coyote shit, do it? Ican't all. I'm wrapping it up.

(56:50):
That's it. Don't drop the Timesout