April 3, 2024 • 49 mins
This Week It Is Just Kyle And Barrel... As Phil Is Not Here.. Where Is Phil... If You Know, Please Let us Know. Barrel Checks In With Kyle On How Things Are Going, As He Is One Month In To His New Restaurant Birds & Bones. Kyle Shares What He Has Learned, What Has Shocked Him, What His Goals Are, And What He Has The Most Trouble With So Far.... The Best News Coming Out Of This Entire Episode, Is That Kyle's Dream Is Off And Running, And It Is Going Really Well.
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Episode Transcript
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(00:00):
Welcome to Don't Drop the Tongs.April third. Yes, we generally put
our podcast out on Wednesday. It'slate Wednesday nights. This will probably go
out. How many you are alreadyin bed? So? Yes, but
it has been a week. Iknow that I'm busy. I know Kyle's
busy, and clearly Phil is busy, because yes, who's not here yet
(00:21):
or maybe not coming at all?Phil the grill? Because why because he's
filled the grill? Phil's doing Philthings. I guess, dude, that
is the truest statement that needs tobe a T shirt. Phil doing Phil
things. That is a good Tshirt. That should just be a I'd
rock that. I mean it kindof like remember back in the day that
baseball payer Manny or Mires, Yeah, and Jim Rome. Jim Rome goes
(00:45):
Manny being Manny and you're like Mannybeing Manny. That's Phil being Phil,
Bill being Phil, Phil doing Philthings. That's what I'm saying. If
you ever want Phil anywhere, like, if he has to be somewhere,
you always tell him an hour earlier. So if you got to be like,
yo, we were gonna do thishere at seven, we were gonna
do this at seven and then Igot tied up and I was like,
(01:06):
shoot, we'll push back to seventhirty. But I give you, guys,
like forty five minutes. Notice,I didn't want to keep people waiting.
You figure Phil would respond, noresponse. Yeah, all right,
so let's get into yeah right,let's get into this today. Yeah,
if you're if you could see thisor if you do see the video of
this. Kyle is sitting in thedining room of his restaurant Birds and now
(01:30):
you are just over one month openas you open on March first. Yeah,
all right, one month in?Are things getting better? Are things
more chaotic? What's the story?One month in? Like I have to
cook more? Like? What doyou mean more? Well, I mean
every every week, every week,we're cooking more as far as like a
(01:52):
case more, case here, casethere, because you're selling more. Yeah.
Yeah, I mean we're running I'myou know, we're running into this
problem now that like we need frigeratorspace. You know what I'm saying,
What do you do? Well,I gotfrigerators. We're good, Like life's
good, but like any more youknow, any more than this the than
(02:12):
like we're gonna have to figure somethingout. Hey, I mean maybe you
could reach out to some of thosehospitals that during the COVID pandemic that hebre
getting those those more trailers. Yeah, I ran into it. Where we
can go maybe a hospital's got likea leftover one. Yeah, I ran.
I ran into a buddy at arestaurant depot and he was like,
yeah, dude, you need tojust rent a You know, I really
(02:34):
wish we had a walk in.A walk in would be absolutely would solve
all my problems. Could you puta walk in in? No, no
space, there's zero space here,and you know that brings you know,
that's another good point. I gotmy first one star review. Oh no,
one star baby from a yelper.Yeah, so I'm reading this one
(02:58):
star and it's as when to visitthe place. It was a two hour
wait to get in for the diningroom. So I went to go and
try to get takeout and that wasan hour wait. This place is too
small. This place needs to bebigger, They need to expand they need
(03:21):
to do this whatever. So Ileft. So they deserve a one star?
How and the hell is any ofthat my fault? I'm so sorry
my place ain't big enough. Well, you know, I'm sorry. There's
a two hour wait for people thatwant to dine in, and there's our
weight for takeout. Like, whatdo you want me to physically do about
(03:44):
that? We should get our boy, Aaron Franklin on the phone from Franklin's
Barbecue and Austin where they wrap aroundthe building and the guys open a couple
of days a week and he's thereuntil he's there until he's gone because guess
what, I gagine he's gone someone star reviews and he's laughed all the
way to the bank. Yeah yeah, yeah, I mean I don't know.
Yeah, talked about it. Itfired me up, and it's like,
dude, if this dude would havejust came and talked to me,
like, hey, what you know? Instead you got to write a review,
(04:08):
bro, a one star review.But here's somebody. You know why
he didn't come talk to you becausehe's a keyboard tough guy. Yeah yeah,
well he doesn't come to you exactly. There, So funny story about
the one star yell reviews and gettingkarma. So I have a buddy of
(04:29):
mine doing some restaurants in old townScott Steele, And if you don't know,
we record this podcast in Arizona andOld Town Scott Stie, if you're
not familiar, is a very busyarea of shops, restaurants, bars,
et cetera. Well, buddy ofmine o's about three different bars down there,
and he got dreaded on this yellreview. I mean, this girl
just lit him up. So he'sreading the yell preview and he's like,
(04:54):
man, this doesn't make sense.And like this yell review is calling out
servers, it's calling out bartenders,it's calling out drinks. I mean it
is brutal. Yeah, so he'slike all right, So he goes to
a staff. He's like, guys, WTF, like what happened here?
And the staff's like, oh,beep her. That woman is crazy.
She walked out on her tab,this whole craziness right, and they're like,
(05:17):
My buddy's like, okay, wellhang on here, and they're like
no, no, pull the tape. She storms out on her tab all
this. Pull the tap. Mybuddy pulls the tape and he's like,
dude, this chick does walk outon her tab like he like knocks a
drink over on the way out,like she is straight diva. So my
buddy reaches out to her and says, hey, you know, i'm the
(05:39):
owner of this location. I'm reallysorry about what you experienced. Please come
down to the restaurant. I'd liketo talk with you about this. And
the woman agrees to come down.Wow. He comes down to the restaurant.
He sits down and my buddy's like, all right, you know,
reading the reviews, like I'm reallysorry about this, and he goes,
hey, he goes, I wantto show you something if you have a
(06:00):
second woman goes okay, and hepulls up his iPad and it fires the
security film of her walking out onher tab and he goes, is this
you because I think you just walkdown on your bill And the one was
like and he goes, I cancall the police right now for larceny because
you're here, or you can goahead and take down your yell review.
Yeah, she took down her yellreview. I was like, good for
(06:27):
you. And he's like, man, he goes, for all those people
that are warriors keyboard, he goes, I got one. He was so
proud, like he was calling andlike telling people like keyboard. Tough guy.
He's like, I got one.I got one. Yeah, I'm
sure I'm gonna get that. Yeah. Other than that, like reviews,
everything's been positive, like not.And so you're cooking more What are you
(06:51):
cooking more of? We're cooking morebrisket, more pork buts. I'm how
many briskets? How many is?What does the weekend look like? We're
at ten briskets right now and tenpork butts right now for every for a
Thursday, So ten pork butts,ten briskets a Thursday, ten briskets,
(07:13):
ten pork butts Friday ten and tenevery day. So you're doing for the
course of the weekend Thursday, Friday, Saturday, Sunday, you're doing it.
Yeah, forty pork butts, fortybriskets minimum. Yeah, yeah,
Wow, that's what we're doing.And then we're we're probably I think we
just did account the other day.We're probably close to four thousand wings a
weekend. Wow, smoke, right, I mean, everybody come and you
(07:35):
know the ribs. I can't keepribs in here to save my life.
And I've tried to double it,and you know, I just don't like.
I don't like keeping them in thehot boxes. We got hot boxes
here, and I don't like,you know, if I cook a hundred
racks. I don't want to storethem all in the top. You know.
I got two hot boxes. Yeah, and they just get bad.
(07:57):
I just we don't. I won'tserve that. So I'll do ated number
of ribs and I what I alwayshelp you. You know, people show
up here at like seven six thirtyseven o'clock and expect to get you know,
ribs and all this other stuff.And so I brought like we sell
out by like two o'clock. Arethey camping out? Are they camping out
front before? Now? I knowthey did for the grand opening. Yeah,
(08:18):
there's a there's about a crowd ofthree or four people a day that
are waiting out the time. Dude, that has to be feeling so damn
good for you. Yeah, butit yeah, it does, it does.
But I don't really sit down andlike take it all in, like
I am a fricking mad man.Like everybody that's came and like visited me,
they're like, how are you stillalive? Like one minute we're talking
(08:41):
and I take a drink. Nowyou're behind the bar. Now you're over
here, you're whipping up meals.Now you're doing that. You're all over
the place and I haven't really satdown to soak it all in because it
has just been a mad house here. Sounds like it in a good way,
but I mean it is, youknow, constantly putting out fires com
you know, and then cooks don't. If a cook don't show up,
(09:03):
well now I'm you know, I'mthe hefe now. But I got you
know, two three solid cooks thatare like that pretty much I can trust
to run the kitchen. But it'sjust like they there's a chef name for
him. I don't know what thehell they're called, but so they call
it a soux chef, the souxchef guys or just the knobber that walks
around and you know, fills everything, makes this and I preach pretty plates,
(09:26):
and it's kind of an open kitchen, so there's no like hidden area
where like I can't talk as loudas I talk. But everybody, you
know, the other day, alot of people, a lot of customers
are making fun of me because Iwas telling everybody it was like pretty plates
gets you a date. So that'sour thing in the kitchen. They send
me a plate. I touch everyplate that goes out, and if it
(09:46):
looks like crap, I send thecrap, I send it back. I'm
like, bro, I'm not servingthat next. You know, he's got
it. They got to make meanother one. So I'm always telling him
pretty plates. It gets you adate, man, Pretty plates gets you
a date because I want, youknow, people eat, so when the
plate gets to their table, Iwant to wow people. So it's going
good. It's going good. We'regetting stuff. We got the liquor licenselling
(10:11):
some beers. I saw you wereserving beers. Yeah. I got moonshine
here. Now we got box winefor pops, but we sell box box
wine. Yeah, dude, it'sit's it's it's just I don't know.
And this is supposed to be abig weekend. It's called Road to Country
Thunder. So this is like thepre party before Country Thunder. Yeah,
(10:31):
and then you got Country Thunder nextweekend. If you don't know, Country
Thunder is a gigantic four day countrymusic festival that takes place in the town
where Kyle's restaurant is. And ifyou're again you're not familiar with Florence,
Arizona, is I want you tothink that town twenty years ago that had
one stop light and the only otherthing in that town was a prison and
(10:56):
a gigantic country music festival. That'sthe only thing people know Florence for is
that it's a tiny ass town witha prison and a big old country music
festival. Well, now the cityis growing, but Country Thunder is massive.
I mean, we're talking thirty fortythousand people that are that are me.
(11:16):
I just don't know. I don'tknow how much people you're going to
get at the restaurant. Because youand I have been for multiple years,
almost fifteen years in a row.For me, you never you never go
to Longtown. You would never leave. That's the thing I shouldn't say that
we went into town. We wentinto town one time because legitimately I had
(11:37):
gotten out there on Tuesday to helpset up and do stuff, and you
know, and I was like itgot like Friday, and I was like
I need to get out of hereor I'm going to lose my damn mind.
And we went into town and Idon't know where we even went.
We went somewhere and just ate something. Hell, we couldn't even at your
old restaurant. For all of them. It was like we ate there and
was like, okay, now wecan go back into the mad house.
(12:01):
See, yeah, I know.And that's the thing. Everybody's like,
you know, the people that aretelling me like, oh man, you're
gonna be so busy and this andthat. Those people, obviously, I
don't think have been to Country Thunderbecause now, because Country Thunder is a
camping festival, you're you go there, you're in. You drink too much
to get behind the wheel of acar because props to the Sheriff's Department,
they are they're popping to you asif you're dumb enough to get behind the
(12:22):
wheel, they're gonna light you uprightfully, so as they should. So
there's not that that much and thereis not that much commuter. I mean,
there is commuter trafficking in and out, but they're not coming to you.
Where I see you getting an influxoff a Country Thunder is the people
that are working Country Thunder. Theeverything from your parking attendance to law enforcement.
(12:45):
My gosh, they bring out.There's cops for days out there.
So I can see you getting aninflux of sheriffs, law enforcement, EMTs,
firefighters. Wherever they get off ashift, they're like, wait,
there's somebody that has hot food oraround here. Damn, I'm gonna go
there and get that, because thatis one thing as a person who has
worked out there. Yeah, itsucks nothing more than when you finish working,
(13:09):
you want to get out, youwant to go get something to eat
and get out, and you're like, there's nothing for like thirty miles.
So then you end up saying,all right, screw it, I'll stay
here. Then you start drinking shittybeer and you start eating a hot dog
that's disgusting in between some bun that'sgot dust on it. That was the
(13:30):
younger US bro. That was theyounger US. Because you know what,
I'm out of the fifty I thinkI'm on. It's like seventeen years that
I've gone every year, but I'vemissed the past three. I've only left
my campground to go into town once. Yeah, and that is because I
got straight hammered at like nine am, straight ham like straight. We do
(13:50):
this thing. It's called Philly igloo. Basically think of jungle juice. So
everybody in the campsite brings bottles andI fill up this big, massive igloo
and nobody can leave the camp untilit's gone. Well, we decided to
play this at nine am bro Byone or two o'clock, you could just
sit back and people are falling down. I went to bed. I woke
up at like nine, and they'relike, oh, let's go to the
(14:11):
concert. I'm like, no,get me out of here. So I
jumped in my truck and we wentdown to some pizza place out here and
we sat in eight pizza bro.That was the only time I ever left.
So I mean, think about howmany years you and I were both
there and never crossed paths because neitherone of us left our camps. Yeah,
exactly. I'd be like, belike, go walk around and be
like why I was? They couldcome to me. I'm like, they'll
(14:37):
come to me. Yeah, I'mlike And also, that's one place where
I'm kind of redneck Jesus, andI'm like, I don't really want to
deal with people right now. Ijust want to recognized. I just want
to sit in my motor home anddrink my beer and close the door and
pretend I'm not here. I mean, I was the king of that.
People be like Barrel's gone, andbe like, no, Barrel's here.
(15:00):
He just got his motor home withall the blinds closed and the door closed.
And I was like, if youdon't text me and know that I'm
in here, I'm not letting youin. I mean, I was notorious
for that. But yeah, andsee what I'm hoping for too. There's
a Mexican food spot out here.I'm friends with the owner, and he
says a lot of the country actsgo into his Mexican food restaurant during the
day and then sometimes at night becausethey want to get away same thing they
(15:24):
want to You know, I candefinitely see you very well, could get
something where they're like, dude,I just because and again I can't guarantee
what you're gonna get. I don'tthink you're gonna get some of the big
headliners because a lot of those headlinersare just coming in and going out.
They got the private jets out.Yeah, they're they're pj and in and
they're doing their thing. They're escortingand they're leaving. But I will tell
(15:45):
you, I could definitely see you, and I hope you get I hope
you get Eric Church to walk inthere. I will I will bone my
my life is over. If EricChurch walks in here, it's game open.
Or I hope you get Jelly likewith Lady Wilson, who walking in
there? That would be a melroyou, Lady Wilson. So I've been
tagging them in every damn post thatI do, and tagging Country Thunder and
(16:06):
all why not on Instagram. I'vebeen going to day it's smart marketing.
You should be now. I willsay this now, whether or not you
get one of them in there,that would be amazing for you. I
would love that for you. ButI don't. I don't see it that
I could see you getting members ofthe crew whatever else. Because I have
a lot of friends of mine thatare on these bands, these tours,
and you talk to these guys,and you know, everybody thinks it's this
(16:27):
glamorous life. Dude, it isa life of just rough. They ride
in a bus, they sleep ina bus, they get to a city,
they leave one city, they wakeup in another city. Yeah,
especially when they're doing these festivals orwherever else. They're excited. If they
can go get not showering a traileror not shower like somewhere, they're like,
(16:48):
they don't care. And if it'swarm, good food, they're like,
I don't care. I just wantI want something different than backstage catering
people like, oh, backstage cateringis awesome. No, backstage catering is
rubbery, gross, Yeah, chickenthat you hope you don't get food poisoning
off of in powdered freaking eggs andjust where you're like, ugh, this
(17:11):
sucks and oh yeah, by theway, you've been doing it for twenty
five years of your life. Yeah, And I tell you so, you
very well could get crew people.And if you do, I would just
say this that anybody who you thinkis with the tours, the bands,
whatever, treat them like gold,because what you want to have them do
is say is to go back tothe bus and be like, dude,
(17:34):
I had some freaking banging ass barbecue. Yeah, and the people like really
where? And that will spread likewildfire once you get one or two and
then go back and say it,it'll spread like wildfire. And then you
will get a headliner that's like,yeah, oh, well, let's go.
I want real ast food, let'sgo. I mean yeah, because
he the owner of the Mexican foodplace, was showing me that. I
(17:59):
think it was Luke Bryan here lastyear anyways, Luke Brian was eating lunch
at his at his and it verywell could be a situation where Luke Brian
came in early and he's on hisbus and he's like, I just want
to go. Let's go get someMexican fool I got. I gotta get
out of here. I want toget out of here, and I want
to have a conversation with random likeI want to talk to random people.
I'm talking to my randoms, notonly randoms, but in some situations it's
(18:21):
hey, I got to call mywife and kids. And I'm not saying
Luke Brian's kids, but they gottacall my wife and the kids. My
kids being a shithead, and Ineed to lay the law into my kid
for being a punk. And Ican't do that backstage because, by the
way, when I'm backstage, alot of times I have to be on.
I have to be seen. Yeah, I need I need somebody to
go drive me out of here soI can FaceTime my kid and tell my
(18:44):
kid he's being a shithead. Yeahthat I mean. They're real people,
And that's what I don't think peopleunderstand. So often they think like,
oh, they're glamorous, somebody elseraises their kids. No, country artists
are real ass people. Who gotreal things they're dealing with, So you
very well could get a headliner walkin. But that's why what if every
single person treat them like gold,because you need that word to get back
to camp or back camp, tobackstage. When people were like, dude,
(19:07):
there's this banging barbecue place right overthere. I'm all over it.
And then that's what you get,because I will tell you I went I
went on. I've been on afew different tours, but I remember being
with El Dean in Chicago and there'sthis thing called bus food. When the
buses all get ready to leave atthe end of the night, somebody there's
(19:30):
usually a local restaurant that brings foodfor the buses, so it's whatever.
And I remember this local pizza placein Chicago. It was the best Chicago
pizza I've ever had. And Iwas like, how did you find this?
And they're like, oh, youknow, so and so knows about
it, and they every time wecome to Chicago, this is what we
get for bus food, and I'mlike, damn, this is amazing.
(19:51):
But again, it wasn't like abig chain. It wasn't a loo miildoddies,
it wasn't It was some of thelocal shop that somebody had had an
experience it was close to the venue, reaches out to and says, hey,
can you make sixteen pizzas and twentyorders of wings? And I was
like, yeah, sure, boomand now they're there, go to And
that's what I hope happens for you. And I'm gonna be pushing, especially
(20:11):
during country I'm gonna be pushing,like, come pick up ten racks of
ribs, cort of this court ofthat, blah blah blah, you know
whatever for even if you know,if it's a random country thunder people that
it's like, yo, we cango get a rack. You know,
we get ten racks of ribs andwe can pick it up, bring it
out here and call it a day. Because I was gonna do delivery out
there, but I'm you can't sign. That's a need on a haystack of
(20:32):
insanity and hundred percent not ready forthat. Yeah, that's just that's just
a that's just insanity. And andthat line to even get Yeah, the
traffic's chaos, it's everything. Nowthe one thing that again, you can
do whatever you want with it.But I would, I would I would
try to feed also feed those copsworking traffic and hundred because the one working
(20:53):
traffic out on the street, outon the road, they can make it.
Yeah to say, well, I'mbust. You know, any cop
that walks in here, I'm coolwith anyways, Like I sit them down,
like here, let me get yourdrink. I'm cool with all you
know, law enforcement, first responders, all the other stuff. Well it's
funny. As in Detroit where Igrew up, everybody always used to say,
(21:14):
you want to know where the bestrestaurants are, look for the cop
cars. They're like, they're like, they ain't eating it. They they're
eating out every single night. They'renot eating a garbage Oh you know what
I mean. They're they're going whereit's good. They're going where it's safe.
They're going often where it's family yelped. Yeah, yeah, soully on
(21:34):
board of that. So that's awesomefor you. So all right, you're
a month into the restaurant. Whathas been the part that you underestimated the
most and what was the part thatyou were worried more about that does or
has not come to play or hasn'tcome to I would say underestimated. I
(21:56):
would say, uh, what didI underestimate, well, you know,
staffing, and I underestimated that Icould literally sit here twenty four hours a
day and just cook, cook,cook, cook. Well, I mean
it's I'm still doing it, butit's I'm underestimating that the how much I
can really do. And I'm veryhard headed on letting other people do things,
(22:22):
yeah, because it's like, youknow, I like touching everything.
I like cutting the potatoes, Ilike making the beans, I like doing
you know, all this stuff.And you know, it's it's still taking
me a while that like, hey, like let them do it. And
I have a head cook here.She's she runs the entire show. She's
I put her in charge. She'sthe head. You know, she trains
(22:45):
everybody. Now, she's the headHAFE. But she like literally has to
look at me, and you knowit's I don't know, it's funny different.
I don't know how to say this, but like how you talk to
women and compared to how you talkto a dude. Yeah, you know
what I'm saying, it's different.So I'm like real nice around her,
and like she'll just look at meand say, Kyle, shut the f
up, let's get this done.Let him do that. You do you're
(23:07):
doing this or you need to gotalk to customers. I got this,
this is my job, you know, it's just this whole thing off.
I'm very happy that you have that, I know, and I'm so thankful
that she like and she was thenumber one girl that was constantly blowing me
up. When do you open it? When do you open it? I
would like to apply, I wouldlike to apply, and you know so
(23:29):
yes, so me trying to tryto get hands off is very hard for
me. But she is on mepretty tough about doing this, doing it,
and she wants to learn. Shewants because I haven't taught anybody my
wing sauces yet, Like she's like, I'm I want to know how to
do that. I also got anotherguy that she brought in that is uh,
he's another killer. He wants tolearn the smoker. He wants to
(23:53):
be here at three am when I'mpulling meat wrapping me. He wants to
put ribs on at four am.He wants, you know, he wants
to learn all that. And I'vetaught him the wings and it's just difficult
for me, Like because I don'tsee a day I know it's I know
it'll happen. But I just personallydon't see a time where I'm gonna be
like, like, I don't haveto get up at three am to go
(24:15):
wrap. You know, it's notultimately the goal. That is the goal.
Yes it is the goal, butdamn, I'm hard headed and I
can't let anybody. I'm just hardheaded, man, And it's I just
I don't under I know, Iknow I gotta do it. My dad's
on me about it, Koffini's onme about it, but it's I just
gotta you know, it's gonna be. I gotta live and learn. Bro,
I'm down like fifty pounds. Bro, I don't eat. I don't
(24:37):
eat, you know, cook itall day and I must get funed.
I mess get thirty forty fifty thousandsteps in a day, bro in and
out, just do with things.But I gotta stop, like I gotta.
I don't know, I don't knowit. You gotta find your chipsy
what's your name? Is that?Her name for the total laity in sexis
or she's a legend. I knowshe's like ninety eighty seven whatever she is,
(25:00):
and she's just swinging man. Shebut you know, this girl's a
rockstar Bro. She wants to doeverything and she's and I get it,
and she's putting people in charge,like, hey, you're making the ranch
today, You're doing this, you'redoing that, you're cutting the onions,
you're deap but you know, andwhich is good. I love it and
it kind of you know, becauseI've been slacking on my social media game,
like I haven't done no videos,I haven't done anything. But I
mean, I guess the cool parthere is now that you know, I
(25:22):
get to make a video when Ican, and then I get to sell
it. And then if people arelike, you know, oh man,
that looks so good or that youknow blah blah blah, you can come
down to birds and Bones and comeeat it. You can come get it.
So I'm coming up with crazy wingsauces all the time, you know,
just different special and j wings.Bro. They are life. They
(25:42):
are so damn good. I gota Florence Blue It's like a blue cheese
buffalo sauce. If you're a bluecheese fan. I have yet to give
anybody that. Well, one personhas the recipe. He listens to this
podcast. He knows it. Butthat's a kill bro, Like and I
cannot wait for like a wing contestthat I can sneak to and like either
(26:03):
pull like a PB and J wingor pull my Florence blue out or but
that, you know, Other thanthat, that that's that's the cool part.
Like I get to experiment now andlike do cool things and listen to
the customers, like, hey,like I post a YouTube video and they're
like, oh, it's just goingto be available at the restaurant. I'm
like, well, it's going tobe a special because you know, everyone's
on me about hallapenio poppers, sothis week we're going to be doing brisket
(26:26):
stuff jalapenio poppers. Oh, andyou know, it's the way I do
it. It's an absolute pain.It it's the longest, it takes forever,
and you know, when it's out, it's out. But yeah,
that's that's the cool part. Iget to do cool things like that,
come up with crazy sauces and uh, you know, stuff like that.
But you know, barbecue, it'sstill the same. The ribs are you
(26:47):
know, ribs are ribs or ribs, porks, pork, briskets, brisket.
But these wings though, are justthey're just fine. And then I
got this burger, Bro, thisburger. If you ever come visit the
damn restaurant, you, I'm goingto make sure you get a burger.
You know what ribs taste like.You know what pork tastes like. You
know what risk it tastes like.Screw all that, you're coming to get
burgered and you're getting some wings.All right, Okay, I will make
(27:11):
it down there. I will makeit down there. That's my goal.
Just let me know, though,Like, give me a heads up.
So I got over the table andput you at the bar or wherever I
will, I will. All right, So what's something that you were worried
about that you were like, dude, I did not need to worry about
that. Oh I constantly worry.I mean one thing, I would say,
looking at it from the from thechelly, say the aerial view.
(27:36):
You were worried people weren't gonna showup. Well, I get like that.
Yes, one hundred percent, youare one hundred percent correct. You
got people camping outside your restaurant.I know, I know, I know.
I was really worried about it becauseyou know, you're in a new
town. Bro, nobody knows whoyou are. No, you know regardless.
I mean that was just like comingout with the green Chili bacon rob
But I'm like, who the hellis gonna buy this? Nobody, Nobody's
(27:56):
gonna buy you know. It's thesame kind of philosophy I had. But
yeah, bro, it's been youknow, and it was it's been crazy.
And I know a lot of peopleshowed up for the first day,
and but you know, people gotto realize that was my first day and
things have gotten better, things aregetting good. But yes, I'm pumped.
I mean shit, I had atwo hour wait to get in on
(28:17):
Saturday, and Fridays are killing us. Saturdays slammed here. Sundays is like,
you know, it's slow in thebeginning, but as soon as church
lets out, we got a massive, you know, massive crowds of like
people, a party of ten,party of twelve, party of seven,
you know, stuff like that.But yeah, no, I'm pumped.
A lot of people show up here, A lot of people support us,
(28:37):
as town supports us. Everybody,you know, I got. I got
a couple of customers that just waitfor my wing sauce to come out when
I drop it and then they say, okay, pick the day and they
come in every weekend. I meanI've had people here every weekend just to
try the wing sauce. Yeah,it's just whatever, crazy, you know.
And that's why I got to keeppushing these crazy specials. And I
got some crazy ones this weekend.But I keep pushing that, and that
(29:00):
drives people to keep going. Igotta have that. I gotta try that
drives people to come in. Haveyou had any have you had any technical
mechanical smoker go down? Internet godown? Like oh shit, where this
was not good moment? Umm?No, no, knock on wood,
(29:22):
nothing like that. We have atoast. We use Toast as our POS
system. Yeah, that is likea total different dimension for me to even
comprehend on how you're not a verytech savvy person at all. So Koffeini
handles all that. So we're constantlycalling each other like, hey did you
(29:42):
put this on the menu? Didyou do this? And then the girls,
the servers, they come and askme and I look at them.
I'm like, I don't know whatyou want me to do, you know,
And then they're screaming at me,Hey, we need this, order
this, this, this, andI'm like, look, so we gotta
sign we got some head quote unquotehead waitresses here that they're very savvy with
(30:03):
toast, they know how to useit, blah blah blah. So I
kind of send the newer training slashyounger to them to let them handle it.
And if they can't handle it,then they come see me or we
get you know, Coffeini involved toput all the you know, to figure
out the toast system. But otherthan that, no, nothing, knock
on wood. Has nothing gone outgood? Thank god. I mean,
(30:26):
we got an ice machine. Icemachines have been given us problems. That
thing can't keep up, but ithasn't gotten down. But I think that's
kind of an m in Arizona.Ice machines never can keep up. Yeah,
I know, I know this.We're all right. So it's a
four thousand pounds, you know,it's it's supposed to put out four thousand
pounds of ice. Well, I'llrun through that and you know, half
(30:48):
a day maybe more, and thenthe damn thing can't keep up, the
damn and so then now I gottago buy bag's ice. And that's the
only other that's that's the only thing. Other than that. Now, life's
been good, all right. Soyou're month in, what is your goal
for six months? What is yourgoal for a year? Goal is to
(31:11):
have a pitmaster, have somebody thatI can trust, which we're getting there
that I can trust. That's like, Okay, you're gonna be here at
three am, You're gonna round soyou won't have to sleep in the restaurant.
Then yeah, yeah, you'll beable to be a human correct And
literally I have Mondays Mondays, Icome in, I got two people that
come in with me. We cleanthe smoker, We do a big deep
(31:33):
clean in the restaurant, and thenI'm out of here by noon and I
finally get to go to Waddell,do some laundry, clean all the rags
and all the other bs that Igot to take from the restaurant. Then
I'm back. You know, sometimesI'll hit restaurant deepot that I'm back out
here on Tuesdays and I'm here tilltill Monday. Sleeping at the restaurant.
(31:55):
Got me a nice little cot.But yeah, it's driving me crazy.
But we're we're getting there with thepitmaster. What are the goals we got,
uh pitmaster? And I got tolearn to just let people do their
thing. But I'm very like,I just touching plates like that's big to
me. Like I like touching theplates. I like looking at them,
(32:15):
making sure life's good it. Youknow, the pretty plates gets you a
date. I wanted to make youlook pretty, the toppings, you know,
stuff like that. I enjoy,you know, going out talking to
the customers, making sure everybody's happy, everybody life's good, blah blah blah.
And you know everybody wants to talk. Where'd you get this trophy?
How how did this turn out?Why? Florence? You know, stuff
(32:37):
like that. So okay, Idon't know. Yeah, and now the
five year question, do you seeyourself ever opening another one? Uh?
Hold, somebody's at the door,so can we talk? This is kind
of awkward. We're gonna do this. So somebody is at the door right
now. I'm gonna describe this.Somebody's at the door or Coyle's Restaurants,
(32:58):
Real Quick's the dining room. Somebody'sknocking on his door. It is eight
o'clock on a Tuesday or on aWednesday. Excuse me, he's unlocking the
door down to tell somebody, Likeliterally, Kyle's downplaying how popular his restaurant
is. It's eight o'clock. He'sclearly not open. He barely has a
light on inside this place, andpeople are banging on the windows and doors
(33:21):
to try to get this barbecue.I mean, Kyle's very very humble,
he's very very proud of this stuff, but he's not showing off with success
like the dude legitimately is standing thereright. No, he just came to
the door and now he has pizzain wings. So now it looks like
people may be trying to bribe himto open up. Brouh, did somebody
(33:45):
just bribe you to open up?Yeah? They brought me a pizza.
What is this for? So theysent me a free pizza? Who did
the pizza owners here? I guessstage He was like, yeah, we
see you driving. We drive byhere every day. We see in here
working at all hours. My husbandworks somewhere, I don't know, somewhere
(34:07):
at three a m. Somebody justbrought you pizza. Just brought me a
pizza because they saw me sitting hereand said, you look like you need
to eat, dude. Perfect,Perfect, that's all I need to look
like a bum because I'm always atthis damn place. Perfect. I just
I just got pizza. Free pizza, baby, I'll take it. That
is awesome. I was describing,Hey, whatever, I'll take it's free
(34:30):
freeze free, free is free,my brother. Hell yeah, anyways,
where were we? You got freepizza? Bro? So I got this
massive window here and I have thisbig blackboard kind of covering the window so
I can kind of hide, andI push it towards where I sleep,
so nobody knows I sleep here.But you know, I leave the lights
and not leave the lights on,but I got you know, the lights
(34:50):
are off. But I'm up,you know, constantly making sauce or whatever
the hell I'm doing. But hey, let's go free pizza baby, free
pizza. Gotta love that now.Would you ever open another way? Yeah?
Yeah I would, but you know, five ten years down the road,
yeah, one d percent you know, because I got there. Yeah
(35:10):
I would. I would, butyou know, I think things would be
I don't know. We have tosee if I gotta get through one year,
but yeah, yeah I would doit. I love doing this.
This is fun. This is funto me. Like I don't have a
boss, I don't have I dowhat I want to do. You know
what I'm saying, Like I'll hatecoffeini up, and I'm like, Yo,
Brody, this week I want todo bacon wrap ribs or this week
(35:31):
I want to do hall opinion.Body, you know, nobody cares do
what you want. It's that's awesome, no boss, all right. So
the next question that I I wishPhil was here. By the way,
if you're wondering where Phil is,so are we no text back? So
no text back, no callback.He's supposed to be going to a contest
or something this weekend and he's inConnecticut some ribs. Yeah, I don't
(35:52):
know Connecticut. I don't know ifit's an sea or if it's a casebs.
It's eight o'clock on a Wednesday andhe's looking for ribs and that's eleven
o'clock Connecticut. By the way,that's really good. Yeah, and I
actually want to talk to Phil.Phil made my Detroit style pizza, used
my dough recipe. I saw that, so it must be an sea if
he's playing, if he's practicing that. It looked good. It looked good,
the doe look good, the crustlook good. Phil and I were
(36:15):
talking about that. But I loveto talk about the podcast with all of
you. But Phil's not here.But so we're good, he's gonna listen
to this. Well, he doesn'tdo anything. Where I was going with
this is so you know, hesaid, you want to open another one?
But I have to ask this Iwould? I said, I don't
know about if I wanna, youwould. So we're gonna set the We're
(36:37):
gonna set the table. Here.Kyle is in a old building. One
was building built early nineteen hundreds,early nineteen hundreds, early nineteen hundreds.
He's put a lot of time,he's upgraded it, He's done a lot
of stuff to it. The buildingdoes have a downstairs basement in it.
It's for Kyle's sleeves because the guyis working. Not anymore. But yes,
(36:57):
okay, well you have slept there. Yeah, but here's what is
interesting. The place has a ghost. Yeah yeah, I haven't seen some
sort of some sort of outside littlespirit. Some weird stuff has happened.
Things have turned on randomly, Toiletshave flushed randomly. Let's see. I
(37:20):
can kind of explain the toilets flushbecause it's like it's an old building,
like whatever. But this is likeone of those super flushers, Like when
you flush a toilet, it's likeYeah, it's like like it could like
take a watermelon down. Yeah,it's not like a home like a home.
Yeah you know, okay anyways,but yes, so it flushed.
Yeah, you've had other stuff happen. Has there been any recent updates with
(37:45):
No? No, there hasn't beenanything. I mean, like, I
mean, who know nothing. Doyou think the ghost is retired? You
think the ghost is cool with younow? No? I think we're on
the same page. Yeah, likeI don't mess with him her and he
don't hear she don't mess with me. So wh Yeah, so you guys
are good. You think you've madethe ghost I hope. So he's probably
(38:05):
pissed he didn't get fretey pizza,but whatever, ill maybe he maybe he
did, dude, if you maybethat wasn't I. Oh, I will
if you leave a piece out andthere's a bite out of it, I've
never come into your place. Oh, I will lose my shi. No,
I would run, I would loseaway. I would. I think
I'm out because how would to explainedthat? Oh? Did I Maybe I
(38:28):
sleepwalking? Maybe I sleepwalk? Idon't know. I couldn't explain that.
All right, Well, since Philisn't here, we've kind of grilled you
up on your restaurant. We'll letyou get back to eating your pizza.
How was your well, hold on, how was your easter? My easter,
dude, my easter? Oh thankyou for that. So so guy
on my show. I had thisbright idea that he was going to order
(38:49):
a honeybake ham twenty four hours before. Guess what. That didn't happen.
Yeah, So he came to meand was like, hey, can you
make two hams for me? Smoketwo hams? So I got the spiral
cut ham. I reached out toyou, Kyle, I took You're fine.
I took a spiral cut ham,slapped it up a little bit of
mustard to get a binder on there, and I seasoned it up with that
(39:10):
apple pie seasoning. Yeah. Oh, put that all over the bat on
that thing. Rolled, smoke onit for about three and a half hours.
Did some Cosmos maple bourbon glaze,put it all over that rolled it
for another fifteen minutes. And hethought I was a culinary expert. I'm
like, bro, that is theeasiest cook of all time. But he
curveballed me because he was supposed tocome get it that night. He's like,
(39:32):
I want to come get in themorning, and I'm like, oh
shit out, this is gonna begood. He said it was good.
People loved it. It was great. Good. My Easter, though,
dude was super mellow. I didn'thave to work, but I had to
work the days leading up to it. Yeah. So I got to Easter
Sunday and I was like, Iam done. Yeah, sit on the
(39:52):
couch and do nothing. They talkabout people, you know, Jesus rising.
I was lucky. I rose outof bed that day. I was
like, I am judge. Sowe did it. We did pre ordered,
were order. Yeah. I sawyour instagram, dude, you were
slinging bro twenty four hams, sixbriskets, eighteen racks of ribs, and
a crap load of sides. Andun lesson learned that. You know.
(40:16):
I of course, I think everybody'sa nice person. And I'm like,
yeah, cool, I got youdown. Blah blah blah, cook for
it, you know, blah blahblah. People didn't show. One person
didn't show, and I waited tilllike twelve thirty one o'clock. I'm like,
all right, nope, So Igot an extra ham that I cut
up. I had my own littleEaster festival right here on this bar,
watching TV and uh did my thingin the rain. It was good,
(40:38):
it was good, but I hadthe one person that show up. Would
you next year take a credit cardto hold it? I'm gonna have to.
I'm gonna have because I want todo big, you know, a
big Thanksgiving thing. Yeah. Iwant to do smoke fried turkeys, heck
yeah. And then I want todo you know, prime ribs for Christmas.
So I want to do all thatbecause you know, I think because
(41:00):
people out here in this town nooffense anybody, but there's nothing like that
at all now, even to likesome people do Tomali's. But I'm gonna
blow the Tamali game up when it'sTamali time out here. My employees are
gonna hate me. When it's like, oh, they're gonna come in to
make Timully's, I'm like, haha, come on in. So yeah,
(41:20):
but people don't do that, theydon't do that out here. So
and people were jacked up, likewow, I've never had like a ham
that I could just order because youknow, there's no honey baked ham or
like, no, there is.I don't know any other places that you
can like go and order a hamlike you do in like a like a
metropolitan area. This place, youknow, there's nothing like that out here,
so I'm gonna take advantage of thatas long as I can. But
(41:40):
yeah, no, it was killer, It was good. It was good,
well good. I'm glad to hearthat. All right, So we're
gonna wrap it up. Good luckto you, keep slaying, keep thank
me. I'll be out soon totry the burger. Just let me know,
give me a heads up. Youknow, I might just come and
have a two hour away and thenwhy I'm in line, just start blasting
you and this guy's an ass bystreaming. It's chaos. What bro?
(42:07):
How are you going to write aone star review because you the place is
too small, because we couldn't sityou, because you're a keyboard tough guy.
You're a keyboard tough guy who livesin your mom's basement and you've got
cowous poems. Okay, just that, just it gets me fired up.
Bro, Andrew, I'm so nice. I don't fire off on I don't.
(42:30):
I will tell you. I willtell you that is one thing that
I have struggled very hard with myjob is Unfortunately, in my job in
the radio industry, there are changes, changes happen, and people take to
social media after a change happens,and they love to just let it be
known and just say the worst thingsthey can about you and just cut you
(42:51):
down. And you're like, whyare you so angry? Like why So
I had a situation there was whenwe made a change about eight years ago,
go to our from our old morningshow to a new morning show where
I had a bigger role on it. It was tough, man, I
mean it was change is never easy. That was a huge I mean that
was a huge morning show too.Yeah. Yeah, good people change,
(43:12):
It's shit happens and it sucks.I hate it. Yeah. Anyways,
dude, people there were some peoplethat were upsets, people were happy.
It was it was just a mess. Well, there was one person that
was extremely mean. I mean everysingle day for like weeks straight, like
we could post, oh my gosh, look at the beautiful sunset, and
(43:34):
it was you suck, I'll neverlisten again. I'm like, it's a
sunset, Like it was just evenyou could not win. Right. So
fast forward about I don't know threefour months in I run across. I'm
a I'm at a ticket stop givingaway tickets for one of our concerts,
and up walks this person and I'meyeball eyeball of them because I saw their
(44:04):
social media photo every single day witha notification and so says, you suck,
and I'm like, okay, SoI see this person walk up to
me. In my head, I'mlike, I want to just I want
to. I walk up to thetable and they enter and I looked right
at him and I go, thankyou so much for still listening. I
(44:24):
know that you said you wouldn't,but it's clear you still do and I
appreciate it, and I welcome youto the family. Thank you. And
they were like like did not knowwhat to do, like they were on
their heels. And I was like, I go, we're all human,
and I said, we all havefeelings, we all have emotions, and
I for true and I would chooseto just be kind. I can't and
(44:50):
they but dude, being so kind. I'll be honest. I was almost
patronizingly kind. Guess what it did. It completely put them on their heels
and it completely made them be like, Okay, he knows who I am,
and he should be an asshole tome, but instead he's being so
nice to me that almost he's beinga bigger jerk because he's nice. But
(45:14):
I can't. That person couldn't reactbecause I'm so nice to him, completely
put him on their heels. AndI was like, I could do it
good for you, but I wouldI can't, dude. That's why I
like these one star reviews. Bro, there's no profile picture. Of course,
there's no profile picture. And don'tbe surprised, Kyle. And this
is crazy to say this. Whenyou start getting popular and you start rolling
(45:38):
and you start getting random negative reviewsthat don't make sense, believe it or
not, there are bots out therethat you can pay. You can sign
up and pay a fee for thatwill write negative reviews about something in order
to try to drive down your starreview your competition. We'll do that.
(46:00):
Oh I'm sure, I'm I'm I'msure that's coming. And people are like,
that doesn't exist. I'm like,no, it does. When you
click on the profile and the persondoesn't exist, the photos are stage,
they're random whatever. I'm like,that's a bot. That is a computer
generated AI bot that whole job wasto just bash you because that's what the
(46:20):
service does. It creates us todrive down, to create negativity, to
try to make a negative thing popup in the algorithm, to try to
do these things. And people arelike, are you serious. I'm like,
yes, the world is sick thatwe love and think that we got
to bring people down, but wedon't have the guts to even try to
do it ourselves. To fight it. We have an ai bot bash.
It's like, come on, yeah, no way, yeah, yeah,
(46:44):
I know. So if you geta random one star from somebody and you
look at it and you're like,they have no photos, they have no
other views of restaurants, they justexactly no other, exactly other. It
just smoke me on a Tuesday.They just decided to there's violence on a
Tuesday. You're like, exactly cool. I just hope, I just hope.
I'm not having a bad day whenI read them. I just because
(47:07):
you get you get emails, youget notification, hey, blah blah blah,
you gotta you know, and myyou know, during service, my
phone's down and I'm all over theplace. So after everybody's gone, I
put the meat on meets ready toroll. Now I'm relaxed, I'm calm,
then I pull up the Then Ipull up the email. Yeah,
the emails or the you know,the whatever. I answer people back the
(47:29):
whole thing, So then I'm morecalm. But if I'm like in the
middle of it and I get thisthing I don't know, that might get
a little rough. Don't don't,don't no to react because that's what that
negative reaction will go much more viralbecause it's they always say, it's it's
(47:50):
an old saying. You could meeta hundred people and be the nicest can
be that hundred people, maybe tenthem talk about how nice you are.
Ye, if you meet one hundredpeople in your mean to ten of them,
a thousand people will know how meanyou were. Yeah. People love
to talk smack. They love tosay how much they sucked. You hate,
(48:12):
Oh I got the owner pissed offand he's a psycho. Man.
They're not gonna talk about how theowner came out and talk to him and
was super cool and super nice andsat down. Now they don't care about
that. They want to hate.We live in people just want to talk
smack. No. I mean,let's be real though. Look at sites
like TMZ, what is their jobthey're billion dollar companies whose only job is
(48:35):
to expose people's skirts, drama,dirt, whatever. Exactly how often is
teams are in a story like,oh my gosh, Mel Gibson walk the
puppy across the street. No,no, they want to run the story
Mel Gibson trips over dog in HollywoodStreet. You're like, oh gosh,
you know what. I gotta behonest. I'll read the story. Yeah,
(48:58):
I know, right, I know, I know because they got some
good headlines. All right, allright, brother, will be good.
Good luck. So if you hearthis on your flight to Connecticut, good
luck doing whatever you're doing. Itwas nice talking with you, Phil.
Thanks thanks for showing up, Phil. Thanks, Phil, appreciate it.
Thank you. All right, allright, peace
Welcome to Don't Drop the Tongs.April third. Yes, we generally put
our podcast out on Wednesday. It'slate Wednesday nights. This will probably go
out. How many you are alreadyin bed? So? Yes, but
it has been a week. Iknow that I'm busy. I know Kyle's
busy, and clearly Phil is busy, because yes, who's not here yet
(00:21):
or maybe not coming at all?Phil the grill? Because why because he's
filled the grill? Phil's doing Philthings. I guess, dude, that
is the truest statement that needs tobe a T shirt. Phil doing Phil
things. That is a good Tshirt. That should just be a I'd
rock that. I mean it kindof like remember back in the day that
baseball payer Manny or Mires, Yeah, and Jim Rome. Jim Rome goes
(00:45):
Manny being Manny and you're like Mannybeing Manny. That's Phil being Phil,
Bill being Phil, Phil doing Philthings. That's what I'm saying. If
you ever want Phil anywhere, like, if he has to be somewhere,
you always tell him an hour earlier. So if you got to be like,
yo, we were gonna do thishere at seven, we were gonna
do this at seven and then Igot tied up and I was like,
(01:06):
shoot, we'll push back to seventhirty. But I give you, guys,
like forty five minutes. Notice,I didn't want to keep people waiting.
You figure Phil would respond, noresponse. Yeah, all right,
so let's get into yeah right,let's get into this today. Yeah,
if you're if you could see thisor if you do see the video of
this. Kyle is sitting in thedining room of his restaurant Birds and now
(01:30):
you are just over one month openas you open on March first. Yeah,
all right, one month in?Are things getting better? Are things
more chaotic? What's the story?One month in? Like I have to
cook more? Like? What doyou mean more? Well, I mean
every every week, every week,we're cooking more as far as like a
(01:52):
case more, case here, casethere, because you're selling more. Yeah.
Yeah, I mean we're running I'myou know, we're running into this
problem now that like we need frigeratorspace. You know what I'm saying,
What do you do? Well,I gotfrigerators. We're good, Like life's
good, but like any more youknow, any more than this the than
(02:12):
like we're gonna have to figure somethingout. Hey, I mean maybe you
could reach out to some of thosehospitals that during the COVID pandemic that hebre
getting those those more trailers. Yeah, I ran into it. Where we
can go maybe a hospital's got likea leftover one. Yeah, I ran.
I ran into a buddy at arestaurant depot and he was like,
yeah, dude, you need tojust rent a You know, I really
(02:34):
wish we had a walk in.A walk in would be absolutely would solve
all my problems. Could you puta walk in in? No, no
space, there's zero space here,and you know that brings you know,
that's another good point. I gotmy first one star review. Oh no,
one star baby from a yelper.Yeah, so I'm reading this one
(02:58):
star and it's as when to visitthe place. It was a two hour
wait to get in for the diningroom. So I went to go and
try to get takeout and that wasan hour wait. This place is too
small. This place needs to bebigger, They need to expand they need
(03:21):
to do this whatever. So Ileft. So they deserve a one star?
How and the hell is any ofthat my fault? I'm so sorry
my place ain't big enough. Well, you know, I'm sorry. There's
a two hour wait for people thatwant to dine in, and there's our
weight for takeout. Like, whatdo you want me to physically do about
(03:44):
that? We should get our boy, Aaron Franklin on the phone from Franklin's
Barbecue and Austin where they wrap aroundthe building and the guys open a couple
of days a week and he's thereuntil he's there until he's gone because guess
what, I gagine he's gone someone star reviews and he's laughed all the
way to the bank. Yeah yeah, yeah, I mean I don't know.
Yeah, talked about it. Itfired me up, and it's like,
dude, if this dude would havejust came and talked to me,
like, hey, what you know? Instead you got to write a review,
(04:08):
bro, a one star review.But here's somebody. You know why
he didn't come talk to you becausehe's a keyboard tough guy. Yeah yeah,
well he doesn't come to you exactly. There, So funny story about
the one star yell reviews and gettingkarma. So I have a buddy of
(04:29):
mine doing some restaurants in old townScott Steele, And if you don't know,
we record this podcast in Arizona andOld Town Scott Stie, if you're
not familiar, is a very busyarea of shops, restaurants, bars,
et cetera. Well, buddy ofmine o's about three different bars down there,
and he got dreaded on this yellreview. I mean, this girl
just lit him up. So he'sreading the yell preview and he's like,
(04:54):
man, this doesn't make sense.And like this yell review is calling out
servers, it's calling out bartenders,it's calling out drinks. I mean it
is brutal. Yeah, so he'slike all right, So he goes to
a staff. He's like, guys, WTF, like what happened here?
And the staff's like, oh,beep her. That woman is crazy.
She walked out on her tab,this whole craziness right, and they're like,
(05:17):
My buddy's like, okay, wellhang on here, and they're like
no, no, pull the tape. She storms out on her tab all
this. Pull the tap. Mybuddy pulls the tape and he's like,
dude, this chick does walk outon her tab like he like knocks a
drink over on the way out,like she is straight diva. So my
buddy reaches out to her and says, hey, you know, i'm the
(05:39):
owner of this location. I'm reallysorry about what you experienced. Please come
down to the restaurant. I'd liketo talk with you about this. And
the woman agrees to come down.Wow. He comes down to the restaurant.
He sits down and my buddy's like, all right, you know,
reading the reviews, like I'm reallysorry about this, and he goes,
hey, he goes, I wantto show you something if you have a
(06:00):
second woman goes okay, and hepulls up his iPad and it fires the
security film of her walking out onher tab and he goes, is this
you because I think you just walkdown on your bill And the one was
like and he goes, I cancall the police right now for larceny because
you're here, or you can goahead and take down your yell review.
Yeah, she took down her yellreview. I was like, good for
(06:27):
you. And he's like, man, he goes, for all those people
that are warriors keyboard, he goes, I got one. He was so
proud, like he was calling andlike telling people like keyboard. Tough guy.
He's like, I got one.I got one. Yeah, I'm
sure I'm gonna get that. Yeah. Other than that, like reviews,
everything's been positive, like not.And so you're cooking more What are you
(06:51):
cooking more of? We're cooking morebrisket, more pork buts. I'm how
many briskets? How many is?What does the weekend look like? We're
at ten briskets right now and tenpork butts right now for every for a
Thursday, So ten pork butts,ten briskets a Thursday, ten briskets,
(07:13):
ten pork butts Friday ten and tenevery day. So you're doing for the
course of the weekend Thursday, Friday, Saturday, Sunday, you're doing it.
Yeah, forty pork butts, fortybriskets minimum. Yeah, yeah,
Wow, that's what we're doing.And then we're we're probably I think we
just did account the other day.We're probably close to four thousand wings a
weekend. Wow, smoke, right, I mean, everybody come and you
(07:35):
know the ribs. I can't keepribs in here to save my life.
And I've tried to double it,and you know, I just don't like.
I don't like keeping them in thehot boxes. We got hot boxes
here, and I don't like,you know, if I cook a hundred
racks. I don't want to storethem all in the top. You know.
I got two hot boxes. Yeah, and they just get bad.
(07:57):
I just we don't. I won'tserve that. So I'll do ated number
of ribs and I what I alwayshelp you. You know, people show
up here at like seven six thirtyseven o'clock and expect to get you know,
ribs and all this other stuff.And so I brought like we sell
out by like two o'clock. Arethey camping out? Are they camping out
front before? Now? I knowthey did for the grand opening. Yeah,
(08:18):
there's a there's about a crowd ofthree or four people a day that
are waiting out the time. Dude, that has to be feeling so damn
good for you. Yeah, butit yeah, it does, it does.
But I don't really sit down andlike take it all in, like
I am a fricking mad man.Like everybody that's came and like visited me,
they're like, how are you stillalive? Like one minute we're talking
(08:41):
and I take a drink. Nowyou're behind the bar. Now you're over
here, you're whipping up meals.Now you're doing that. You're all over
the place and I haven't really satdown to soak it all in because it
has just been a mad house here. Sounds like it in a good way,
but I mean it is, youknow, constantly putting out fires com
you know, and then cooks don't. If a cook don't show up,
(09:03):
well now I'm you know, I'mthe hefe now. But I got you
know, two three solid cooks thatare like that pretty much I can trust
to run the kitchen. But it'sjust like they there's a chef name for
him. I don't know what thehell they're called, but so they call
it a soux chef, the souxchef guys or just the knobber that walks
around and you know, fills everything, makes this and I preach pretty plates,
(09:26):
and it's kind of an open kitchen, so there's no like hidden area
where like I can't talk as loudas I talk. But everybody, you
know, the other day, alot of people, a lot of customers
are making fun of me because Iwas telling everybody it was like pretty plates
gets you a date. So that'sour thing in the kitchen. They send
me a plate. I touch everyplate that goes out, and if it
(09:46):
looks like crap, I send thecrap, I send it back. I'm
like, bro, I'm not servingthat next. You know, he's got
it. They got to make meanother one. So I'm always telling him
pretty plates. It gets you adate, man, Pretty plates gets you
a date because I want, youknow, people eat, so when the
plate gets to their table, Iwant to wow people. So it's going
good. It's going good. We'regetting stuff. We got the liquor licenselling
(10:11):
some beers. I saw you wereserving beers. Yeah. I got moonshine
here. Now we got box winefor pops, but we sell box box
wine. Yeah, dude, it'sit's it's it's just I don't know.
And this is supposed to be abig weekend. It's called Road to Country
Thunder. So this is like thepre party before Country Thunder. Yeah,
(10:31):
and then you got Country Thunder nextweekend. If you don't know, Country
Thunder is a gigantic four day countrymusic festival that takes place in the town
where Kyle's restaurant is. And ifyou're again you're not familiar with Florence,
Arizona, is I want you tothink that town twenty years ago that had
one stop light and the only otherthing in that town was a prison and
(10:56):
a gigantic country music festival. That'sthe only thing people know Florence for is
that it's a tiny ass town witha prison and a big old country music
festival. Well, now the cityis growing, but Country Thunder is massive.
I mean, we're talking thirty fortythousand people that are that are me.
(11:16):
I just don't know. I don'tknow how much people you're going to
get at the restaurant. Because youand I have been for multiple years,
almost fifteen years in a row.For me, you never you never go
to Longtown. You would never leave. That's the thing I shouldn't say that
we went into town. We wentinto town one time because legitimately I had
(11:37):
gotten out there on Tuesday to helpset up and do stuff, and you
know, and I was like itgot like Friday, and I was like
I need to get out of hereor I'm going to lose my damn mind.
And we went into town and Idon't know where we even went.
We went somewhere and just ate something. Hell, we couldn't even at your
old restaurant. For all of them. It was like we ate there and
was like, okay, now wecan go back into the mad house.
(12:01):
See, yeah, I know.And that's the thing. Everybody's like,
you know, the people that aretelling me like, oh man, you're
gonna be so busy and this andthat. Those people, obviously, I
don't think have been to Country Thunderbecause now, because Country Thunder is a
camping festival, you're you go there, you're in. You drink too much
to get behind the wheel of acar because props to the Sheriff's Department,
they are they're popping to you asif you're dumb enough to get behind the
(12:22):
wheel, they're gonna light you uprightfully, so as they should. So
there's not that that much and thereis not that much commuter. I mean,
there is commuter trafficking in and out, but they're not coming to you.
Where I see you getting an influxoff a Country Thunder is the people
that are working Country Thunder. Theeverything from your parking attendance to law enforcement.
(12:45):
My gosh, they bring out.There's cops for days out there.
So I can see you getting aninflux of sheriffs, law enforcement, EMTs,
firefighters. Wherever they get off ashift, they're like, wait,
there's somebody that has hot food oraround here. Damn, I'm gonna go
there and get that, because thatis one thing as a person who has
worked out there. Yeah, itsucks nothing more than when you finish working,
(13:09):
you want to get out, youwant to go get something to eat
and get out, and you're like, there's nothing for like thirty miles.
So then you end up saying,all right, screw it, I'll stay
here. Then you start drinking shittybeer and you start eating a hot dog
that's disgusting in between some bun that'sgot dust on it. That was the
(13:30):
younger US bro. That was theyounger US. Because you know what,
I'm out of the fifty I thinkI'm on. It's like seventeen years that
I've gone every year, but I'vemissed the past three. I've only left
my campground to go into town once. Yeah, and that is because I
got straight hammered at like nine am, straight ham like straight. We do
(13:50):
this thing. It's called Philly igloo. Basically think of jungle juice. So
everybody in the campsite brings bottles andI fill up this big, massive igloo
and nobody can leave the camp untilit's gone. Well, we decided to
play this at nine am bro Byone or two o'clock, you could just
sit back and people are falling down. I went to bed. I woke
up at like nine, and they'relike, oh, let's go to the
(14:11):
concert. I'm like, no,get me out of here. So I
jumped in my truck and we wentdown to some pizza place out here and
we sat in eight pizza bro.That was the only time I ever left.
So I mean, think about howmany years you and I were both
there and never crossed paths because neitherone of us left our camps. Yeah,
exactly. I'd be like, belike, go walk around and be
like why I was? They couldcome to me. I'm like, they'll
(14:37):
come to me. Yeah, I'mlike And also, that's one place where
I'm kind of redneck Jesus, andI'm like, I don't really want to
deal with people right now. Ijust want to recognized. I just want
to sit in my motor home anddrink my beer and close the door and
pretend I'm not here. I mean, I was the king of that.
People be like Barrel's gone, andbe like, no, Barrel's here.
(15:00):
He just got his motor home withall the blinds closed and the door closed.
And I was like, if youdon't text me and know that I'm
in here, I'm not letting youin. I mean, I was notorious
for that. But yeah, andsee what I'm hoping for too. There's
a Mexican food spot out here.I'm friends with the owner, and he
says a lot of the country actsgo into his Mexican food restaurant during the
day and then sometimes at night becausethey want to get away same thing they
(15:24):
want to You know, I candefinitely see you very well, could get
something where they're like, dude,I just because and again I can't guarantee
what you're gonna get. I don'tthink you're gonna get some of the big
headliners because a lot of those headlinersare just coming in and going out.
They got the private jets out.Yeah, they're they're pj and in and
they're doing their thing. They're escortingand they're leaving. But I will tell
(15:45):
you, I could definitely see you, and I hope you get I hope
you get Eric Church to walk inthere. I will I will bone my
my life is over. If EricChurch walks in here, it's game open.
Or I hope you get Jelly likewith Lady Wilson, who walking in
there? That would be a melroyou, Lady Wilson. So I've been
tagging them in every damn post thatI do, and tagging Country Thunder and
(16:06):
all why not on Instagram. I'vebeen going to day it's smart marketing.
You should be now. I willsay this now, whether or not you
get one of them in there,that would be amazing for you. I
would love that for you. ButI don't. I don't see it that
I could see you getting members ofthe crew whatever else. Because I have
a lot of friends of mine thatare on these bands, these tours,
and you talk to these guys,and you know, everybody thinks it's this
(16:27):
glamorous life. Dude, it isa life of just rough. They ride
in a bus, they sleep ina bus, they get to a city,
they leave one city, they wakeup in another city. Yeah,
especially when they're doing these festivals orwherever else. They're excited. If they
can go get not showering a traileror not shower like somewhere, they're like,
(16:48):
they don't care. And if it'swarm, good food, they're like,
I don't care. I just wantI want something different than backstage catering
people like, oh, backstage cateringis awesome. No, backstage catering is
rubbery, gross, Yeah, chickenthat you hope you don't get food poisoning
off of in powdered freaking eggs andjust where you're like, ugh, this
(17:11):
sucks and oh yeah, by theway, you've been doing it for twenty
five years of your life. Yeah, And I tell you so, you
very well could get crew people.And if you do, I would just
say this that anybody who you thinkis with the tours, the bands,
whatever, treat them like gold,because what you want to have them do
is say is to go back tothe bus and be like, dude,
(17:34):
I had some freaking banging ass barbecue. Yeah, and the people like really
where? And that will spread likewildfire once you get one or two and
then go back and say it,it'll spread like wildfire. And then you
will get a headliner that's like,yeah, oh, well, let's go.
I want real ast food, let'sgo. I mean yeah, because
he the owner of the Mexican foodplace, was showing me that. I
(17:59):
think it was Luke Bryan here lastyear anyways, Luke Brian was eating lunch
at his at his and it verywell could be a situation where Luke Brian
came in early and he's on hisbus and he's like, I just want
to go. Let's go get someMexican fool I got. I gotta get
out of here. I want toget out of here, and I want
to have a conversation with random likeI want to talk to random people.
I'm talking to my randoms, notonly randoms, but in some situations it's
(18:21):
hey, I got to call mywife and kids. And I'm not saying
Luke Brian's kids, but they gottacall my wife and the kids. My
kids being a shithead, and Ineed to lay the law into my kid
for being a punk. And Ican't do that backstage because, by the
way, when I'm backstage, alot of times I have to be on.
I have to be seen. Yeah, I need I need somebody to
go drive me out of here soI can FaceTime my kid and tell my
(18:44):
kid he's being a shithead. Yeahthat I mean. They're real people,
And that's what I don't think peopleunderstand. So often they think like,
oh, they're glamorous, somebody elseraises their kids. No, country artists
are real ass people. Who gotreal things they're dealing with, So you
very well could get a headliner walkin. But that's why what if every
single person treat them like gold,because you need that word to get back
to camp or back camp, tobackstage. When people were like, dude,
(19:07):
there's this banging barbecue place right overthere. I'm all over it.
And then that's what you get,because I will tell you I went I
went on. I've been on afew different tours, but I remember being
with El Dean in Chicago and there'sthis thing called bus food. When the
buses all get ready to leave atthe end of the night, somebody there's
(19:30):
usually a local restaurant that brings foodfor the buses, so it's whatever.
And I remember this local pizza placein Chicago. It was the best Chicago
pizza I've ever had. And Iwas like, how did you find this?
And they're like, oh, youknow, so and so knows about
it, and they every time wecome to Chicago, this is what we
get for bus food, and I'mlike, damn, this is amazing.
(19:51):
But again, it wasn't like abig chain. It wasn't a loo miildoddies,
it wasn't It was some of thelocal shop that somebody had had an
experience it was close to the venue, reaches out to and says, hey,
can you make sixteen pizzas and twentyorders of wings? And I was
like, yeah, sure, boomand now they're there, go to And
that's what I hope happens for you. And I'm gonna be pushing, especially
(20:11):
during country I'm gonna be pushing,like, come pick up ten racks of
ribs, cort of this court ofthat, blah blah blah, you know
whatever for even if you know,if it's a random country thunder people that
it's like, yo, we cango get a rack. You know,
we get ten racks of ribs andwe can pick it up, bring it
out here and call it a day. Because I was gonna do delivery out
there, but I'm you can't sign. That's a need on a haystack of
(20:32):
insanity and hundred percent not ready forthat. Yeah, that's just that's just
a that's just insanity. And andthat line to even get Yeah, the
traffic's chaos, it's everything. Nowthe one thing that again, you can
do whatever you want with it.But I would, I would I would
try to feed also feed those copsworking traffic and hundred because the one working
(20:53):
traffic out on the street, outon the road, they can make it.
Yeah to say, well, I'mbust. You know, any cop
that walks in here, I'm coolwith anyways, Like I sit them down,
like here, let me get yourdrink. I'm cool with all you
know, law enforcement, first responders, all the other stuff. Well it's
funny. As in Detroit where Igrew up, everybody always used to say,
(21:14):
you want to know where the bestrestaurants are, look for the cop
cars. They're like, they're like, they ain't eating it. They they're
eating out every single night. They'renot eating a garbage Oh you know what
I mean. They're they're going whereit's good. They're going where it's safe.
They're going often where it's family yelped. Yeah, yeah, soully on
(21:34):
board of that. So that's awesomefor you. So all right, you're
a month into the restaurant. Whathas been the part that you underestimated the
most and what was the part thatyou were worried more about that does or
has not come to play or hasn'tcome to I would say underestimated. I
(21:56):
would say, uh, what didI underestimate, well, you know,
staffing, and I underestimated that Icould literally sit here twenty four hours a
day and just cook, cook,cook, cook. Well, I mean
it's I'm still doing it, butit's I'm underestimating that the how much I
can really do. And I'm veryhard headed on letting other people do things,
(22:22):
yeah, because it's like, youknow, I like touching everything.
I like cutting the potatoes, Ilike making the beans, I like doing
you know, all this stuff.And you know, it's it's still taking
me a while that like, hey, like let them do it. And
I have a head cook here.She's she runs the entire show. She's
I put her in charge. She'sthe head. You know, she trains
(22:45):
everybody. Now, she's the headHAFE. But she like literally has to
look at me, and you knowit's I don't know, it's funny different.
I don't know how to say this, but like how you talk to
women and compared to how you talkto a dude. Yeah, you know
what I'm saying, it's different.So I'm like real nice around her,
and like she'll just look at meand say, Kyle, shut the f
up, let's get this done.Let him do that. You do you're
(23:07):
doing this or you need to gotalk to customers. I got this,
this is my job, you know, it's just this whole thing off.
I'm very happy that you have that, I know, and I'm so thankful
that she like and she was thenumber one girl that was constantly blowing me
up. When do you open it? When do you open it? I
would like to apply, I wouldlike to apply, and you know so
(23:29):
yes, so me trying to tryto get hands off is very hard for
me. But she is on mepretty tough about doing this, doing it,
and she wants to learn. Shewants because I haven't taught anybody my
wing sauces yet, Like she's like, I'm I want to know how to
do that. I also got anotherguy that she brought in that is uh,
he's another killer. He wants tolearn the smoker. He wants to
(23:53):
be here at three am when I'mpulling meat wrapping me. He wants to
put ribs on at four am.He wants, you know, he wants
to learn all that. And I'vetaught him the wings and it's just difficult
for me, Like because I don'tsee a day I know it's I know
it'll happen. But I just personallydon't see a time where I'm gonna be
like, like, I don't haveto get up at three am to go
(24:15):
wrap. You know, it's notultimately the goal. That is the goal.
Yes it is the goal, butdamn, I'm hard headed and I
can't let anybody. I'm just hardheaded, man, And it's I just
I don't under I know, Iknow I gotta do it. My dad's
on me about it, Koffini's onme about it, but it's I just
gotta you know, it's gonna be. I gotta live and learn. Bro,
I'm down like fifty pounds. Bro, I don't eat. I don't
(24:37):
eat, you know, cook itall day and I must get funed.
I mess get thirty forty fifty thousandsteps in a day, bro in and
out, just do with things.But I gotta stop, like I gotta.
I don't know, I don't knowit. You gotta find your chipsy
what's your name? Is that?Her name for the total laity in sexis
or she's a legend. I knowshe's like ninety eighty seven whatever she is,
(25:00):
and she's just swinging man. Shebut you know, this girl's a
rockstar Bro. She wants to doeverything and she's and I get it,
and she's putting people in charge,like, hey, you're making the ranch
today, You're doing this, you'redoing that, you're cutting the onions,
you're deap but you know, andwhich is good. I love it and
it kind of you know, becauseI've been slacking on my social media game,
like I haven't done no videos,I haven't done anything. But I
mean, I guess the cool parthere is now that you know, I
(25:22):
get to make a video when Ican, and then I get to sell
it. And then if people arelike, you know, oh man,
that looks so good or that youknow blah blah blah, you can come
down to birds and Bones and comeeat it. You can come get it.
So I'm coming up with crazy wingsauces all the time, you know,
just different special and j wings.Bro. They are life. They
(25:42):
are so damn good. I gota Florence Blue It's like a blue cheese
buffalo sauce. If you're a bluecheese fan. I have yet to give
anybody that. Well, one personhas the recipe. He listens to this
podcast. He knows it. Butthat's a kill bro, Like and I
cannot wait for like a wing contestthat I can sneak to and like either
(26:03):
pull like a PB and J wingor pull my Florence blue out or but
that, you know, Other thanthat, that that's that's the cool part.
Like I get to experiment now andlike do cool things and listen to
the customers, like, hey,like I post a YouTube video and they're
like, oh, it's just goingto be available at the restaurant. I'm
like, well, it's going tobe a special because you know, everyone's
on me about hallapenio poppers, sothis week we're going to be doing brisket
(26:26):
stuff jalapenio poppers. Oh, andyou know, it's the way I do
it. It's an absolute pain.It it's the longest, it takes forever,
and you know, when it's out, it's out. But yeah,
that's that's the cool part. Iget to do cool things like that,
come up with crazy sauces and uh, you know, stuff like that.
But you know, barbecue, it'sstill the same. The ribs are you
(26:47):
know, ribs are ribs or ribs, porks, pork, briskets, brisket.
But these wings though, are justthey're just fine. And then I
got this burger, Bro, thisburger. If you ever come visit the
damn restaurant, you, I'm goingto make sure you get a burger.
You know what ribs taste like.You know what pork tastes like. You
know what risk it tastes like.Screw all that, you're coming to get
burgered and you're getting some wings.All right, Okay, I will make
(27:11):
it down there. I will makeit down there. That's my goal.
Just let me know, though,Like, give me a heads up.
So I got over the table andput you at the bar or wherever I
will, I will. All right, So what's something that you were worried
about that you were like, dude, I did not need to worry about
that. Oh I constantly worry.I mean one thing, I would say,
looking at it from the from thechelly, say the aerial view.
(27:36):
You were worried people weren't gonna showup. Well, I get like that.
Yes, one hundred percent, youare one hundred percent correct. You
got people camping outside your restaurant.I know, I know, I know.
I was really worried about it becauseyou know, you're in a new
town. Bro, nobody knows whoyou are. No, you know regardless.
I mean that was just like comingout with the green Chili bacon rob
But I'm like, who the hellis gonna buy this? Nobody, Nobody's
(27:56):
gonna buy you know. It's thesame kind of philosophy I had. But
yeah, bro, it's been youknow, and it was it's been crazy.
And I know a lot of peopleshowed up for the first day,
and but you know, people gotto realize that was my first day and
things have gotten better, things aregetting good. But yes, I'm pumped.
I mean shit, I had atwo hour wait to get in on
(28:17):
Saturday, and Fridays are killing us. Saturdays slammed here. Sundays is like,
you know, it's slow in thebeginning, but as soon as church
lets out, we got a massive, you know, massive crowds of like
people, a party of ten,party of twelve, party of seven,
you know, stuff like that.But yeah, no, I'm pumped.
A lot of people show up here, A lot of people support us,
(28:37):
as town supports us. Everybody,you know, I got. I got
a couple of customers that just waitfor my wing sauce to come out when
I drop it and then they say, okay, pick the day and they
come in every weekend. I meanI've had people here every weekend just to
try the wing sauce. Yeah,it's just whatever, crazy, you know.
And that's why I got to keeppushing these crazy specials. And I
got some crazy ones this weekend.But I keep pushing that, and that
(29:00):
drives people to keep going. Igotta have that. I gotta try that
drives people to come in. Haveyou had any have you had any technical
mechanical smoker go down? Internet godown? Like oh shit, where this
was not good moment? Umm?No, no, knock on wood,
(29:22):
nothing like that. We have atoast. We use Toast as our POS
system. Yeah, that is likea total different dimension for me to even
comprehend on how you're not a verytech savvy person at all. So Koffeini
handles all that. So we're constantlycalling each other like, hey did you
(29:42):
put this on the menu? Didyou do this? And then the girls,
the servers, they come and askme and I look at them.
I'm like, I don't know whatyou want me to do, you know,
And then they're screaming at me,Hey, we need this, order
this, this, this, andI'm like, look, so we gotta
sign we got some head quote unquotehead waitresses here that they're very savvy with
(30:03):
toast, they know how to useit, blah blah blah. So I
kind of send the newer training slashyounger to them to let them handle it.
And if they can't handle it,then they come see me or we
get you know, Coffeini involved toput all the you know, to figure
out the toast system. But otherthan that, no, nothing, knock
on wood. Has nothing gone outgood? Thank god. I mean,
(30:26):
we got an ice machine. Icemachines have been given us problems. That
thing can't keep up, but ithasn't gotten down. But I think that's
kind of an m in Arizona.Ice machines never can keep up. Yeah,
I know, I know this.We're all right. So it's a
four thousand pounds, you know,it's it's supposed to put out four thousand
pounds of ice. Well, I'llrun through that and you know, half
(30:48):
a day maybe more, and thenthe damn thing can't keep up, the
damn and so then now I gottago buy bag's ice. And that's the
only other that's that's the only thing. Other than that. Now, life's
been good, all right. Soyou're month in, what is your goal
for six months? What is yourgoal for a year? Goal is to
(31:11):
have a pitmaster, have somebody thatI can trust, which we're getting there
that I can trust. That's like, Okay, you're gonna be here at
three am, You're gonna round soyou won't have to sleep in the restaurant.
Then yeah, yeah, you'll beable to be a human correct And
literally I have Mondays Mondays, Icome in, I got two people that
come in with me. We cleanthe smoker, We do a big deep
(31:33):
clean in the restaurant, and thenI'm out of here by noon and I
finally get to go to Waddell,do some laundry, clean all the rags
and all the other bs that Igot to take from the restaurant. Then
I'm back. You know, sometimesI'll hit restaurant deepot that I'm back out
here on Tuesdays and I'm here tilltill Monday. Sleeping at the restaurant.
(31:55):
Got me a nice little cot.But yeah, it's driving me crazy.
But we're we're getting there with thepitmaster. What are the goals we got,
uh pitmaster? And I got tolearn to just let people do their
thing. But I'm very like,I just touching plates like that's big to
me. Like I like touching theplates. I like looking at them,
(32:15):
making sure life's good it. Youknow, the pretty plates gets you a
date. I wanted to make youlook pretty, the toppings, you know,
stuff like that. I enjoy,you know, going out talking to
the customers, making sure everybody's happy, everybody life's good, blah blah blah.
And you know everybody wants to talk. Where'd you get this trophy?
How how did this turn out?Why? Florence? You know, stuff
(32:37):
like that. So okay, Idon't know. Yeah, and now the
five year question, do you seeyourself ever opening another one? Uh?
Hold, somebody's at the door,so can we talk? This is kind
of awkward. We're gonna do this. So somebody is at the door right
now. I'm gonna describe this.Somebody's at the door or Coyle's Restaurants,
(32:58):
Real Quick's the dining room. Somebody'sknocking on his door. It is eight
o'clock on a Tuesday or on aWednesday. Excuse me, he's unlocking the
door down to tell somebody, Likeliterally, Kyle's downplaying how popular his restaurant
is. It's eight o'clock. He'sclearly not open. He barely has a
light on inside this place, andpeople are banging on the windows and doors
(33:21):
to try to get this barbecue.I mean, Kyle's very very humble,
he's very very proud of this stuff, but he's not showing off with success
like the dude legitimately is standing thereright. No, he just came to
the door and now he has pizzain wings. So now it looks like
people may be trying to bribe himto open up. Brouh, did somebody
(33:45):
just bribe you to open up?Yeah? They brought me a pizza.
What is this for? So theysent me a free pizza? Who did
the pizza owners here? I guessstage He was like, yeah, we
see you driving. We drive byhere every day. We see in here
working at all hours. My husbandworks somewhere, I don't know, somewhere
(34:07):
at three a m. Somebody justbrought you pizza. Just brought me a
pizza because they saw me sitting hereand said, you look like you need
to eat, dude. Perfect,Perfect, that's all I need to look
like a bum because I'm always atthis damn place. Perfect. I just
I just got pizza. Free pizza, baby, I'll take it. That
is awesome. I was describing,Hey, whatever, I'll take it's free
(34:30):
freeze free, free is free,my brother. Hell yeah, anyways,
where were we? You got freepizza? Bro? So I got this
massive window here and I have thisbig blackboard kind of covering the window so
I can kind of hide, andI push it towards where I sleep,
so nobody knows I sleep here.But you know, I leave the lights
and not leave the lights on,but I got you know, the lights
(34:50):
are off. But I'm up,you know, constantly making sauce or whatever
the hell I'm doing. But hey, let's go free pizza baby, free
pizza. Gotta love that now.Would you ever open another way? Yeah?
Yeah I would, but you know, five ten years down the road,
yeah, one d percent you know, because I got there. Yeah
(35:10):
I would. I would, butyou know, I think things would be
I don't know. We have tosee if I gotta get through one year,
but yeah, yeah I would doit. I love doing this.
This is fun. This is funto me. Like I don't have a
boss, I don't have I dowhat I want to do. You know
what I'm saying, Like I'll hatecoffeini up, and I'm like, Yo,
Brody, this week I want todo bacon wrap ribs or this week
(35:31):
I want to do hall opinion.Body, you know, nobody cares do
what you want. It's that's awesome, no boss, all right. So
the next question that I I wishPhil was here. By the way,
if you're wondering where Phil is,so are we no text back? So
no text back, no callback.He's supposed to be going to a contest
or something this weekend and he's inConnecticut some ribs. Yeah, I don't
(35:52):
know Connecticut. I don't know ifit's an sea or if it's a casebs.
It's eight o'clock on a Wednesday andhe's looking for ribs and that's eleven
o'clock Connecticut. By the way,that's really good. Yeah, and I
actually want to talk to Phil.Phil made my Detroit style pizza, used
my dough recipe. I saw that, so it must be an sea if
he's playing, if he's practicing that. It looked good. It looked good,
the doe look good, the crustlook good. Phil and I were
(36:15):
talking about that. But I loveto talk about the podcast with all of
you. But Phil's not here.But so we're good, he's gonna listen
to this. Well, he doesn'tdo anything. Where I was going with
this is so you know, hesaid, you want to open another one?
But I have to ask this Iwould? I said, I don't
know about if I wanna, youwould. So we're gonna set the We're
(36:37):
gonna set the table. Here.Kyle is in a old building. One
was building built early nineteen hundreds,early nineteen hundreds, early nineteen hundreds.
He's put a lot of time,he's upgraded it, He's done a lot
of stuff to it. The buildingdoes have a downstairs basement in it.
It's for Kyle's sleeves because the guyis working. Not anymore. But yes,
(36:57):
okay, well you have slept there. Yeah, but here's what is
interesting. The place has a ghost. Yeah yeah, I haven't seen some
sort of some sort of outside littlespirit. Some weird stuff has happened.
Things have turned on randomly, Toiletshave flushed randomly. Let's see. I
(37:20):
can kind of explain the toilets flushbecause it's like it's an old building,
like whatever. But this is likeone of those super flushers, Like when
you flush a toilet, it's likeYeah, it's like like it could like
take a watermelon down. Yeah,it's not like a home like a home.
Yeah you know, okay anyways,but yes, so it flushed.
Yeah, you've had other stuff happen. Has there been any recent updates with
(37:45):
No? No, there hasn't beenanything. I mean, like, I
mean, who know nothing. Doyou think the ghost is retired? You
think the ghost is cool with younow? No? I think we're on
the same page. Yeah, likeI don't mess with him her and he
don't hear she don't mess with me. So wh Yeah, so you guys
are good. You think you've madethe ghost I hope. So he's probably
(38:05):
pissed he didn't get fretey pizza,but whatever, ill maybe he maybe he
did, dude, if you maybethat wasn't I. Oh, I will
if you leave a piece out andthere's a bite out of it, I've
never come into your place. Oh, I will lose my shi. No,
I would run, I would loseaway. I would. I think
I'm out because how would to explainedthat? Oh? Did I Maybe I
(38:28):
sleepwalking? Maybe I sleepwalk? Idon't know. I couldn't explain that.
All right, Well, since Philisn't here, we've kind of grilled you
up on your restaurant. We'll letyou get back to eating your pizza.
How was your well, hold on, how was your easter? My easter,
dude, my easter? Oh thankyou for that. So so guy
on my show. I had thisbright idea that he was going to order
(38:49):
a honeybake ham twenty four hours before. Guess what. That didn't happen.
Yeah, So he came to meand was like, hey, can you
make two hams for me? Smoketwo hams? So I got the spiral
cut ham. I reached out toyou, Kyle, I took You're fine.
I took a spiral cut ham,slapped it up a little bit of
mustard to get a binder on there, and I seasoned it up with that
(39:10):
apple pie seasoning. Yeah. Oh, put that all over the bat on
that thing. Rolled, smoke onit for about three and a half hours.
Did some Cosmos maple bourbon glaze,put it all over that rolled it
for another fifteen minutes. And hethought I was a culinary expert. I'm
like, bro, that is theeasiest cook of all time. But he
curveballed me because he was supposed tocome get it that night. He's like,
(39:32):
I want to come get in themorning, and I'm like, oh
shit out, this is gonna begood. He said it was good.
People loved it. It was great. Good. My Easter, though,
dude was super mellow. I didn'thave to work, but I had to
work the days leading up to it. Yeah. So I got to Easter
Sunday and I was like, Iam done. Yeah, sit on the
(39:52):
couch and do nothing. They talkabout people, you know, Jesus rising.
I was lucky. I rose outof bed that day. I was
like, I am judge. Sowe did it. We did pre ordered,
were order. Yeah. I sawyour instagram, dude, you were
slinging bro twenty four hams, sixbriskets, eighteen racks of ribs, and
a crap load of sides. Andun lesson learned that. You know.
(40:16):
I of course, I think everybody'sa nice person. And I'm like,
yeah, cool, I got youdown. Blah blah blah, cook for
it, you know, blah blahblah. People didn't show. One person
didn't show, and I waited tilllike twelve thirty one o'clock. I'm like,
all right, nope, So Igot an extra ham that I cut
up. I had my own littleEaster festival right here on this bar,
watching TV and uh did my thingin the rain. It was good,
(40:38):
it was good, but I hadthe one person that show up. Would
you next year take a credit cardto hold it? I'm gonna have to.
I'm gonna have because I want todo big, you know, a
big Thanksgiving thing. Yeah. Iwant to do smoke fried turkeys, heck
yeah. And then I want todo you know, prime ribs for Christmas.
So I want to do all thatbecause you know, I think because
(41:00):
people out here in this town nooffense anybody, but there's nothing like that
at all now, even to likesome people do Tomali's. But I'm gonna
blow the Tamali game up when it'sTamali time out here. My employees are
gonna hate me. When it's like, oh, they're gonna come in to
make Timully's, I'm like, haha, come on in. So yeah,
(41:20):
but people don't do that, theydon't do that out here. So
and people were jacked up, likewow, I've never had like a ham
that I could just order because youknow, there's no honey baked ham or
like, no, there is.I don't know any other places that you
can like go and order a hamlike you do in like a like a
metropolitan area. This place, youknow, there's nothing like that out here,
so I'm gonna take advantage of thatas long as I can. But
(41:40):
yeah, no, it was killer, It was good. It was good,
well good. I'm glad to hearthat. All right, So we're
gonna wrap it up. Good luckto you, keep slaying, keep thank
me. I'll be out soon totry the burger. Just let me know,
give me a heads up. Youknow, I might just come and
have a two hour away and thenwhy I'm in line, just start blasting
you and this guy's an ass bystreaming. It's chaos. What bro?
(42:07):
How are you going to write aone star review because you the place is
too small, because we couldn't sityou, because you're a keyboard tough guy.
You're a keyboard tough guy who livesin your mom's basement and you've got
cowous poems. Okay, just that, just it gets me fired up.
Bro, Andrew, I'm so nice. I don't fire off on I don't.
(42:30):
I will tell you. I willtell you that is one thing that
I have struggled very hard with myjob is Unfortunately, in my job in
the radio industry, there are changes, changes happen, and people take to
social media after a change happens,and they love to just let it be
known and just say the worst thingsthey can about you and just cut you
(42:51):
down. And you're like, whyare you so angry? Like why So
I had a situation there was whenwe made a change about eight years ago,
go to our from our old morningshow to a new morning show where
I had a bigger role on it. It was tough, man, I
mean it was change is never easy. That was a huge I mean that
was a huge morning show too.Yeah. Yeah, good people change,
(43:12):
It's shit happens and it sucks.I hate it. Yeah. Anyways,
dude, people there were some peoplethat were upsets, people were happy.
It was it was just a mess. Well, there was one person that
was extremely mean. I mean everysingle day for like weeks straight, like
we could post, oh my gosh, look at the beautiful sunset, and
(43:34):
it was you suck, I'll neverlisten again. I'm like, it's a
sunset, Like it was just evenyou could not win. Right. So
fast forward about I don't know threefour months in I run across. I'm
a I'm at a ticket stop givingaway tickets for one of our concerts,
and up walks this person and I'meyeball eyeball of them because I saw their
(44:04):
social media photo every single day witha notification and so says, you suck,
and I'm like, okay, SoI see this person walk up to
me. In my head, I'mlike, I want to just I want
to. I walk up to thetable and they enter and I looked right
at him and I go, thankyou so much for still listening. I
(44:24):
know that you said you wouldn't,but it's clear you still do and I
appreciate it, and I welcome youto the family. Thank you. And
they were like like did not knowwhat to do, like they were on
their heels. And I was like, I go, we're all human,
and I said, we all havefeelings, we all have emotions, and
I for true and I would chooseto just be kind. I can't and
(44:50):
they but dude, being so kind. I'll be honest. I was almost
patronizingly kind. Guess what it did. It completely put them on their heels
and it completely made them be like, Okay, he knows who I am,
and he should be an asshole tome, but instead he's being so
nice to me that almost he's beinga bigger jerk because he's nice. But
(45:14):
I can't. That person couldn't reactbecause I'm so nice to him, completely
put him on their heels. AndI was like, I could do it
good for you, but I wouldI can't, dude. That's why I
like these one star reviews. Bro, there's no profile picture. Of course,
there's no profile picture. And don'tbe surprised, Kyle. And this
is crazy to say this. Whenyou start getting popular and you start rolling
(45:38):
and you start getting random negative reviewsthat don't make sense, believe it or
not, there are bots out therethat you can pay. You can sign
up and pay a fee for thatwill write negative reviews about something in order
to try to drive down your starreview your competition. We'll do that.
(46:00):
Oh I'm sure, I'm I'm I'msure that's coming. And people are like,
that doesn't exist. I'm like,no, it does. When you
click on the profile and the persondoesn't exist, the photos are stage,
they're random whatever. I'm like,that's a bot. That is a computer
generated AI bot that whole job wasto just bash you because that's what the
(46:20):
service does. It creates us todrive down, to create negativity, to
try to make a negative thing popup in the algorithm, to try to
do these things. And people arelike, are you serious. I'm like,
yes, the world is sick thatwe love and think that we got
to bring people down, but wedon't have the guts to even try to
do it ourselves. To fight it. We have an ai bot bash.
It's like, come on, yeah, no way, yeah, yeah,
(46:44):
I know. So if you geta random one star from somebody and you
look at it and you're like,they have no photos, they have no
other views of restaurants, they justexactly no other, exactly other. It
just smoke me on a Tuesday.They just decided to there's violence on a
Tuesday. You're like, exactly cool. I just hope, I just hope.
I'm not having a bad day whenI read them. I just because
(47:07):
you get you get emails, youget notification, hey, blah blah blah,
you gotta you know, and myyou know, during service, my
phone's down and I'm all over theplace. So after everybody's gone, I
put the meat on meets ready toroll. Now I'm relaxed, I'm calm,
then I pull up the Then Ipull up the email. Yeah,
the emails or the you know,the whatever. I answer people back the
(47:29):
whole thing, So then I'm morecalm. But if I'm like in the
middle of it and I get thisthing I don't know, that might get
a little rough. Don't don't,don't no to react because that's what that
negative reaction will go much more viralbecause it's they always say, it's it's
(47:50):
an old saying. You could meeta hundred people and be the nicest can
be that hundred people, maybe tenthem talk about how nice you are.
Ye, if you meet one hundredpeople in your mean to ten of them,
a thousand people will know how meanyou were. Yeah. People love
to talk smack. They love tosay how much they sucked. You hate,
(48:12):
Oh I got the owner pissed offand he's a psycho. Man.
They're not gonna talk about how theowner came out and talk to him and
was super cool and super nice andsat down. Now they don't care about
that. They want to hate.We live in people just want to talk
smack. No. I mean,let's be real though. Look at sites
like TMZ, what is their jobthey're billion dollar companies whose only job is
(48:35):
to expose people's skirts, drama,dirt, whatever. Exactly how often is
teams are in a story like,oh my gosh, Mel Gibson walk the
puppy across the street. No,no, they want to run the story
Mel Gibson trips over dog in HollywoodStreet. You're like, oh gosh,
you know what. I gotta behonest. I'll read the story. Yeah,
(48:58):
I know, right, I know, I know because they got some
good headlines. All right, allright, brother, will be good.
Good luck. So if you hearthis on your flight to Connecticut, good
luck doing whatever you're doing. Itwas nice talking with you, Phil.
Thanks thanks for showing up, Phil. Thanks, Phil, appreciate it.
Thank you. All right, allright, peace
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