Rob Fergolicious Joins Us

This Week We Catch Up With One Of The True Legends, In The Barbecue Community, The One And The Only, Mr. Rob Fergolicious. Rob Drops The Tongs On Why He Is Changing And Rebranding His Very Successful Rub Line. Rob Talks About His Competion Success, And Also Shares His Pride For Proud Souls! Rob Is A True Legend, And We Were Honored To Have Him Join Us.... Kyle's New Restuarant Is Opening This Week, And Kyle Shares Something About His New Spot, That Is Flat Out Freaky, So Scary, That Phil Ran Away!

Episode Transcript

(00:00):
Welcome to don't drop the tongues.I am barrel boy. We got fill
the grill, Kyle from your behindbarbecue. A special guest join us today.
Fergolicious Barbecue in the house. Kyle. You guys know this man,
well give him his flowers. What'sup, fie Fer. I don't know

(00:23):
if I call you fergolicious barbecue.If I'm calling you Richard for Gola barbecue.
Anytime somebody starts going by their governmentname, there's a problem. It
feels like this is first hand knowledge, is what phel says. What's good?

(00:47):
Man? What's good? What's shakeing? Ever? Your barrel? You
switched room with you in your bedroomnow? No, I'm in my office
because I can see your barrel.Now that's yeah. I have multiple those
around the house. I've only seenpictures of you wearing the barrel. Yeah
you know, I mean, Imean I've warned it. What I mean

(01:10):
you haven't a war not? Yeah, because you guys have. I think
it should. I ain't cheap.Yeah, you should wear it on this
podcast. Actually, just put iton now. I don't have it here,
so rich Richard Brian is to goup now, I say, put
it on. Now it'scept the station. I don't have it here. I
don't recorded. Before we get rollinghere, we got to talk about two
things here. First off, Philthe grill, Uh did you rob Martha

(01:34):
Stewart or did you go to herhouse? Because that doesn't look like your
back here from last time? Yo? Yo, you you don't like my
decorations. It looks good, looksyou got a studio back there? Did
you get that idea of pin trust? Yeah? Exactly, now, Yo,
I put plastic on the patio furnitureoutside, you know what I'm saying.

(01:56):
No, I didn't catch the tenI didn't catch the ten volume joint.
And you know hours, no flowersfor anybody, No flowers for anybody
that went and picked that up foryou. I think Phil made a trip
to Ikea. He did. Hemade a trip to Ikea, had a
trip to Ikea, and he pendedon his pinterest Ford. It's a funny
story because you know, I'll belooking up all these auction sites and stuff,

(02:16):
right because I ain't trying to payfull price. Right. So the
pergola I saw on the auction,but I told my brother Kyle to meet
me there. You know, Kyle, Kyle almost hit two crackheads. He's
like, Yo, what CD area? You got me into town right now?
Broken down in the hood, justbums everywhere, and it's it was

(02:39):
all bad. I'm doing this againnow now you know how pop feeling.
We pulled up in Memphis and wehad a gun pulled out him. Perfect,
perfect, all right, So let'sget uh, Kyle, We're gonna
find out about your restaurant all thatcoming up here shortly. Let's get to
our guest, all right, allright, now, Furglish is barbecue.

(03:02):
I know this stuff because me asa complete amateur in the backyard, I
went to Barbecue Island one day andI was like, what do I need
to make my ribs better? Andthey're like, you need this and they
show me this white label with acow on it. It said Furgerlish is
barbecue, and I was like,what is this? Like you want red
hot love or you want with oneapple pie? They're like, which one

(03:23):
is do you want? And Isaid I want, I want spicy?
So I got the red hot andI've been using that stuff non stop on
my ribs. And it's funny,Kyle and Phil they always do names of
guests around that they want to bringon. And I'm always like I said,
I'm the backyard amateur guy. SoI'm like, I don't know who
the hell these people are. Ninetynine percent of them, I'm like,
okay, But this one was wait, I know that guy. And I
went to my rub draorer and Iwas like, that's the guy. I

(03:45):
was like, yeah, we needto have that guy on. So first
of all, I'd like to sayyour products are legit. I see that
they're available a lot of places.Right, you can get them at I
know you need a barbecue island here, you can get them. Ace Hardware,
Yeah, it's there. It's worldwide, man Chiles. Ace. By
the way, Shields is the greateststore on Earth. It's awesome, right,
Shields. Shields should should be inevery single city in America. Those

(04:09):
stories, we just got one andit was like, I so working in
the radio business. I mean,you hear all the time of new business
coming to town and you meet withthem, and every time the new business
always tells you how wonderful they're gonnabe, and you're like, okay,
cool, and you're excited for them. And this one they were like,
we're gonna have a ferris wheel andwe're gonna have this, and we're gonna
have this. In the back ofmy mind the whole time, I'm looking

(04:30):
at him, going there's no wayy'all gonna have that. And then when
it opened, I was like,oh my god, it's better than I
ever imagined. Places like that placeis like Dick Sporting Goods meets Ace Hardware
with like I don't know what elsethrown in that place is legit. So
you're ever okay, Yeah, Andthey've really up there barbecue game too.
Like I I go out to hI go to Fargo, North Dakota.

(04:53):
I've gone there the last two yearsand I'm going again in April. It's
called Barbecue University with Shields, andthey fly a bunch of US pit masters
up there and they they put uswith like three Shields employees from around the
country and we we do a brisketcook with them and they have a little
contest and and you get to teachthem how to sell your products and everything.
It's pretty cool. So that's allexcept so they actually care about your

(05:16):
product. They do. They donot just on the shelf. No,
and then and then and every Shieldsin America has all six of my rubs
on it. Dude, that wasawesome. I think that's like like thirty
six or thirty seven stores nationwide.That's shit because I've seen I've seen rubs
that you know, like in HomeDepot or Low's or something like that,
or you know Walmart, and I'mlike, man, that's something good.

(05:40):
But I'm like, nobody this damnstore knows what it is. Right,
Well, you got there, yeah, exactly. Yeah. Do you have
a hard time pushing I mean likewhen you get into these big stores and
like how to let people know,like, hey, make sure you go
check out this fur delicious rub yo. We got people for that, tell
them, tell them we got peoplefor that part. We do, we
do. We do got people forthat. Because Phil and I are both

(06:03):
Phil and I are both old WorldSpices guys, and so we have a
marketing team that that's kind of theirjob for those big box stores, you
know, ace whether it's do ItBest Soares or True Value or Academy Sports
or Shields, that's their job isto sell our products of those places.
And obviously when I get invited togo up to the Shields Barbeque University,

(06:27):
I'm always going to say yes,because that gets me face to face,
one on one with Shields employees andtheir execs, and I'm right there,
and so I'm right there. Andthat's that's the beauty of my rebrand right
now, is you know, allmy new labels are gonna hopefully they're already
they're already kind of coming out incirculation, but the official launch will be
March eighteenth. So all the ReBsare staying the same, they just have

(06:48):
a new look, a new name, more consumer friendly. And so they've
been our people, as Phil saying, they've been working hard behind the scenes
to you know, to get thatall pumped up and ready to kind of
just blow it out and hopefully makemy stuff go back up a little bit
more because I think the fur Deliciousname, you know, my team is

(07:08):
going to stay Furglicious, but mybrand is Richard for Go Barbecue, So
I can trademark that I can't trademarkfor Delicious. So that's kind of that's
why all that happened. Is thatwhat you said? Would you say the
trademarking is essential? I mean,are you able to trademark and copyright your
recipes so you don't have these damnpirates taking it and send it to a

(07:30):
lab and copying your stuff like somepeople have done in the business. Yeah,
you're absolutely right, there are peopledoing that. So the trademark piece
came because there are there are somestores out there, some big box that
will only sell trademarked product, andso they want to make sure that everybody's

(07:55):
products that are in the program areavailable to get on those shelves, and
and so you know, in thetrademarking piece, I tried to trademark Fergolicious
about three years ago, four yearsago, and I got denied by Stacy
Ferguson and uh, and then weappealed it and said I'm in I'm in
a different I'm in a different marketthan she is and all that stuff,

(08:16):
and then came back again and deniedme again. And you know, I
mean, it's it's uh, it'sconfusing. I know, I mean,
I'm I spell it differently than shedoes. What's market is she in?
What is she in? What doesshe do? Well? She she has,
she has like perfume, she's gotshoes, they're there. What they
said back to me was with aperson like her, it's you can never

(08:39):
uh, there's always a chance thatthey could get into the restaurant business or
something like that. Yeah, Andso I mean, if you go into
the database and type in Fergerlicious,she spells it with an A. I
spelled mine with an O because it'smy last name. But if you look
her up in the in the trademarkdatabase, she's got like eight or nine
mark wow. And they're all fordifferent different markets. And so she doesn't

(09:05):
have one in the barbecue rub orseasoning world or any of that stuff.
But she maybe even has a wineI don't know. But they were just
like, hey, man, it'sconfusing. Maybe people see your rubs on
the shelf and they think it's herand they don't know. And so it
was a tough decision for me tomake, but I wanted to. I
want to keep them growing. Sothat's why I did it. Yeah,
because you've got to change your wholesocial media, go to change everything that's

(09:28):
got to be man, Well,I just added it. So I'm keeping
my fur delicious social media because thealgorithms that I've built up over the last
twelve years, I mean, there'sno way I'm ditching that. And I
told I told him that, andso I just created a Richard Forgola Barbecue,
ig I created one for Facebook,and then I've got them all connected
so when I post, I cando all that stuff. So it's a

(09:50):
little bit more work on my end. And then obviously I created a web
address I own Richard for gol toBBQ and it just connects to my fig
Delicious page. So they're cool withthat, and so it's and it'll have
all the products on it and everythinglike that. So that's what that's what
they asked for, and so that'sthat's how we got around so so so
so basically fur delicious right, furDelicious is adendum to Richard right now,

(10:15):
like your name ad that's how yougot that trademark to past like fur Delicious
is gone completely. Yeah. Yeah, the only thing where trademarking is Richard
Forgola Barbecue, and it'll be it'llbe trademarked under like I think it's under
Spices and Spices and Seasons or somethinglike that. But you know, trade,
as you guys probably know, trademarkingis not cheap, and so yeah,

(10:41):
so I'm I'm gonna I'm gonna trademarkthat first, and then if there's
some other versions of that that I'llprobably grab onto as well, just to
have them. But but what aboutthat male stripper that's Richard, He's already
probably trademarked. You're gonna have tobattle with him male stripper. But that's

(11:01):
if you're talking about my bio that'son my website, that was written by
my former teammate, that was inyour LinkedIn. I saw that LinkedIn.
But that's that's a good lesson forLike when I first started, you know,
in this whole barbecue thing, Ijust threw your behind barbecue out there
because that was just the saying mydad and his best friend did. And

(11:22):
this was our first con our,first contest ever, and I was like,
well, you gotta have a teamname. And I'm like, okay,
how many times have I been tellingyou that, Kyle? I know,
I get it. I can't tellyou that. Now you got Now
you've got a restaurant that you're puttingyour name out there and all your branding
have you no, no, no, a trademark cleared April first, April
first, good good good, Becauseit's just there's so many people who make

(11:46):
that mistake, who go forward,they do all this, they run everything
and they say, well, Igot a business license. Yeah, well
it's just a lesson too. Thepeople that listen that have barbecue teams.
You're doing this for fun. Ihave no idea what this can snowball in
to. Well, no idea younever yet to do. And I can
tell you I was standing I wasstanding on on on on a street in

(12:07):
downtown Kansas City talking to another barbecuefriend of mine back in like two thousand
and twelve or two thousand, actuallyit was maybe right after I was on
Barbecue Pitmasters, and he he saidto me, he goes, if you
trademark fergolicious barbecue? And I saidno, I said, we're just you
know, we're just a cook team. And I said, you know,
we're not really doing anything else.And then you know, next thing,

(12:28):
you know, we got ReBs comingout, We got this going. I
mean, everything's coming at you leftand right. You're like, that was
some smart advice that I did nottake, you know what I mean?
You know, when we first startthis, nobody knows like me and my
dad. It was me and meand Pops. We had no idea what
this all this crazy stuff was goingto happen. And look at us now
yeah, thank god, trade andeverything. Then what like, what's behind

(12:50):
you right now? Some broken baseboards? Like where are you at right now?
You went, I'm in the basementand you have Kyle what Kyle?
You realize that in Florence, hopefullythey have better internet than Tim Cannon's string
because your internet. Yes, hehas White Sky, he has White Sky
cable service. Yeah, it's brutal. My internet's been. Yeah, I

(13:13):
know it's gonna it's gonna cut out. This is all I can do.
Brother, in a basement, herein your basement, here in your basement.
Anyways, So Riy, So forGola when you first started, was
your first team name like Boom,I'm gonna go Furgerlish? That was it?
It was, it was it was. Uh. The funny story about
that is, uh, my youngestson, Rocco, he's nineteen now,

(13:35):
but he was six years old anduh we were we were just driving through
our town where we lived, andthere was an empty restaurant there and uh,
six years old, out of theback seat out of nowhere goes Daddy,
you should buy that restaurant and callit Fergerlicious Barbecue. And I was
like, I looked at one andI'm like, first of all, how
does my six year old know whatFergolicshoes is? Because the song will come

(13:58):
out, you know. I Meanmy nickname has been since I was like
ten years old. So but uh, that's why I always say I was
I was Fergy before for you was. But that's dope, that's dope.
But anyway, he came up witha name, and I'm like, that's
it, that's our name. Andso, uh, there was no there
was no discussion, no discussion,there was nothing, no talking about it.
That was it. And so wemade up a couple of stickers.

(14:20):
I mean, just thinking back onit, I had a logo made up.
I still have it saved to myphone, the first logo. Yeah,
and uh, and then when wegot picked to go on Pit Masters,
I was like, well, ifwe're going on national television, we
got to come up with a solidlogo, something that's real, because everybody's
going to see this, you know, when it comes out. And so
literally right before we drove to Floridato film Pitmasters, we had some T

(14:43):
shirts made and it was our firstfurglicious logo with the horns and the fists
and uh. And then then werolled that for years, and then I
rebranded it a few years ago andand uh yeah, man, that's how
it all happened. Yeah, soyou've done pit Masters. What are the
shows that you I did Barbecue pittMasters in twenty fourteen, and then in
twenty seventeen, I did Chopped ChoppedGirl Masters, and then in twenty and

(15:11):
twenty two, twenty one or twentytwo, I did Barbecue SA with Michael
Simon season one. I think thesecats on here were on season two,
and then and then just this yearI did Barbecue Country on the Country Network
right on. Very cool. Solooking over your bio here that the guys
sent me here. I love howyou're just being so like humble, like,

(15:33):
oh you know, you know donethis dude, KCBS World Champion.
I mean that's a flex right there. I mean if you got that one,
I mean the hell yeah, thatis a huge flex. I mean,
yo, look, I only hangout with Baller's Barrel. Yeah did
you did hold out? No?Phil, Now you line up one guest
of this year. This is yourjob. Remember that. I remember your

(15:56):
job Like that's the homie. Okay, I logged up a guest. This
is my guest. Right right here, let me introduce you to Reposado.
Okay, Repsido is not the brand, that's the style. I know.
It's the taste. It's the taste. I know what it is. Familia
Familia, Familia Floria, familiar byFamilia Flores. This is Reprisado. Yeah,

(16:21):
okay, all right, let's gocious. No, but but that come
on, Yo, Rich is doinghis thing. He's been doing this thing
like he is like the top ofthe top, Like when we're out competing
at the Royal. These are thepeople that we're thinking about to beat.
We're not thinking about nobody else wouldlike thinking about the ones that always hear

(16:41):
their name called and Yo, youknow what I mean? Between him Smith
like he's all big dogs, youknow what I mean? And and Kyle
Manicatti. You know, he's alwaysin somebody's DM. So I'm sure he
was like, Yo, Rich,Yo, come to the show. But
any of my friends could come onthe show at any time. Well,
it's six o'clock every Tuesday night.Just give me a call. I'll get

(17:03):
you on. I love how yourphonees is blowing up right now. Hold
on. So so you're in KansasCity, So does that mean you are
on the Patrick Mahomes Travis Kelsey train. You are like team Chiefs, don't
go left. Let's talk about that. Yeah, high V commercial and I

(17:27):
just got it and I just gota new one. I'll do I'll do
Chiefs. But come on the TaylorSwift part for the Taylor Swift for I
love it. I love it.I think it's I think it's awesome.
I just did another interview last nightand they were asking me the same question,
and I think Taylor Swift has donetons for Kansas City, for Chiefs

(17:49):
fans. Yes, for football.I take it away from football, no,
man, No, we had ablast watching football this year. Here's
the deal, Phil, you say, I love how you say taking away,
and I'll be honest. I initiallykind of had that perspective with her
coming to the NFL as well,but it was put in a completely different

(18:10):
light to me when a buddy ofmine said to me, He's like,
it's great, he goes, Nowmy daughter wants to watch football with me,
and he goes, he goes.It's really rare to find anything your
fourteen year old daughter wants to dowith you other than hate on everything you
do. She goes he goes shewants to sit down and watch football with
me on Sunday for a chance tosee Taylor Swift. And I was like,

(18:32):
dang, that's a whole new perspective. And the other thing I'm going
to say about it that I respectabout it is the fact that everybody keeps
saying, oh, she she's tryingto do this. No, no,
she ain't trying to do nothing.The NFL, the chiefs, the networks,
everybody are the ones showing her.She's just going to the game.
You're just going to see a boyfriend, but going to big thing around it,

(18:56):
you know what I mean. Ijust don't like all of the fluff.
I get what you say in barrel, and I appreciate that because I
got all daughters right. So,yes, that's a big moment right there.
But the whole, the whole thingaround it was just Taylor Swift.
Taylor Swift. And you put theNFL that was a marketing, a free
marketing chance. I hope they cutthat girl a check, but a free

(19:18):
marketed chance to just grow and broughtin their audience. And the thing about
it is, I don't necessarily thinkit's like I think it's just that's just
her. I mean, she can'tdo anything simple or normal. Of course,
if she went into if she showedup to the American Royal for whatever

(19:42):
reason, the American Royal would beon the front page of every single website.
Everything that girl's entire life when shesteps in public is top of fold
news. Hey, you should gether there, get her there, as

(20:04):
they say, as they say,fer doing fer things. Man, I'm
either gonna go big or I'm goinghome. The Royal might need the Royal
might right, you're right, you'reright. Last year, did you have
Bubba Sparks? Then you have BubbaSparks? Was that your thing? No,
that was Timmy, that was timOkay. Yeah, but he had
the Kansas City cheerleaders. He hadthe kidsas city mascot and proud. I

(20:30):
remember with the old mascot yeap andthree years ago, I think it was
three years ago. I had Technine at my party at the Royal use.
I was trying to battle wrap them. I was trying to battle wrap
them. Your tailor. I waslike, yo, look I got sixty
CA. I mean, let's bereal, the Royal might need to bring
Taylor. I mean she may havebeen the only person to say that judging

(20:52):
fiasco, I mean yeah, Imean it's uh yeah, that's a no,
whole nother that's a whole nother storylinethere. But yeah, we're always
trying to do something big. We'reworking on some some big stuff for the
Royal trying to do something different becauseit's obviously going to be on Halloween weekend,
h Thursday night, the Thursday Nightparties, that'll actually be Halloween that
night, so wow, technically thecontest is November one, second, and

(21:15):
third, but it'll be different.I mean the first year they had it
at the Speedway, it was itwas on that weekend. So you know,
a lot of people are like,I think the old school people like
me are like, this is fine. I'm cool with it. You know,
it could be really cold, butyou know, we have an indoor
space and we've got trailers and allthat stuff, so I'm not really too
concerned about it. I'm more oneof those people that's like, just tell

(21:37):
me when the contest is, wherethe contest is, and when to show
up, and I'm going to showup and cook. That's it. I
don't know. I'm not one ofthose guys that gets been out of shape
about this where it's at or whatthe freaking roles are? Of course,
yeah, they to cook, allright? So for along with that,
right, because I'm the same wayand I respect that because no, fuck,
no fluff, I'm not a diva, right, But it's here's the

(22:00):
deal. You're not a diva.You're not a diva. Come on,
you are, You're only you're thedefinition of a diva. I don't even
bring that here. Yes, Ilike, I like, I like nice
things, but I don't have aproblem get my hands dirty. That's it.

(22:21):
But going back to my yeah,going back to Asper, what have
you thought? And I need yourhonest, veteran opinion and not you have
to don't have to throw salt,You don't have to throw dirt. But
after the Royal? How many CACBScontests you have done after that? Have
you done any? Like? Ohafter the Royal? Yeah, I had,

(22:48):
I had? Uh, I thinkI had like six more after that?
How? How how has the scoringbeen personally for you going off of
that? Has it been consider haveyou noticed ups and downs? Have you
noticed any changes as a venic?I mean I cooked forty comps this year

(23:11):
and uh, you know the Royalwas obviously weird. It did affect me
in that in that particular open contestbecause I think I finished overall. I
think I was, like they callthe top twenty five, I think,
and I think I was twenty sixthand uh when they when they made the

(23:32):
change, I think I dropped atwenty seventh and it was like, I
don't know, like a six ninetythree or four something like that. But
I mean I averaged six ninety threethis year for forty comps. So yeah,
you know, as long as I'min that ballpark, I mean,
when when shit goes really crazy,you know, like it happened the last
contest of the year, so thiswould have been a contest that I cooked.
After the Royal, I did adouble in Kansas City and I was

(23:56):
chasing first place ribs, So Iwas chasing Brad. He was in first.
I was in second going into theweekend, and I had three chances
to catch him because we have adouble and a one meat rib. And
this is going to answer your question. But on day one, my day
one contest ribs got third with aperfect one eighty. My one meat contest

(24:17):
ribs that same day got fourth withlike a one seventy eight or a one
to seventy nine I think it was. And then on day two, which
were probably my best set that Iturned in out of those three one sixty
two. Wow. So I wentone eighty one seventy eight, one sixty

(24:37):
two and day one I have twoto one eighties in the contest. I
finished sixth. That was when thatwas when Jordan caught Brad and I thought
I had the contest one with twoone eighties, but then we and I
and I scored like a six ninetyeight or six ninety nine and got sixth.
I go into day two and Iscore my lowest, my lowest the

(25:00):
year with it like a six seventysomething and get like twenty eighth. Wow.
So for me, when I seethat happen, I don't, I
don't freak out, and I don'tget mad at people. I don't.
I don't do that, but Ido. I do go and audit my
boxes when that kind of thing happens, because that just should not happen.
I mean, how did that processgo? You went and audited. I've

(25:21):
never done it. I think thisyear, out of forty contests, I
think I maybe audited like four orfive times. But you just go to
the rep and say, I wantto audit all my boxes, and you
know you may not audit all ofthem. You know I did it because
it was an overall score that Ijust don't When you average six ninety three
and somebody gives you a six seventytwo, you just know when, especially
when you're cooking forty times a year, you're you're in a routine, especially

(25:45):
at the end of the season.And for me, when I hit after
August, I'm on, I'm incruise control. Man. I'm like,
I'm just I'm just I just go, you know what I mean, And
I just know when I show up. I know when I'm turning in so
and you'll have judges and reps say, you know, oh, cooks always
say that they're always turn it.No, listen, when you cook thty

(26:06):
times a year, when you cookforty times a year, you know the
meat you're bringing, you know howyour pit's running, you know what kind
of smoke you're putting on there,you know, you know everything about your
profile, you know everything everything aboutyour timeline, and you're just not messing
things up. There would have tobe a you know, a tornado run
through my trailer for me to screwup. And so when that happens,

(26:26):
I just go over and say,I need to audit all my boxes.
And you know, usually when theyand every time I audited, they were
my boxes. So that just whatthat tells you is you just hit it.
You hit a bad, bad tablein it, and that was just
that was your that was your Andthat's kind of like where I was going,
right because we just had a competitionout here in a Bullhead city.

(26:47):
There was a lot of veterans.You know what I've been noticing on the
West a lot lately, It's thatscorings have been up and down, and
a lot of the veterans that arein the top ten consistently, how do
they just bottom out all of asudden at thirty twenty eight, which tells

(27:08):
me like something is going on.There's more bad tables, or the captain
is not doing their job scrutinizing andtelling them like why would you give that
a six? Right? Not questioningthe judgment, but making them understand how
they're supposed to be judging. Youknow what I mean. I'm not saying

(27:29):
like make that person change a sixto a nine. If he felt it,
let him explain why, because it'sobviously something that he wouldn't have spit
out his mouth. But he mightnot like garlic, and you got to
tell him, like garlic is isgoing to be a spice that everybody's gonna
use if it's a good blend andit's toned out. You can't go off
of your preference. I had tojudge one time said she doesn't like eating

(27:52):
chicken off a bone. Well,thank you, thank you. I mean,
I mean that's the reason why.That's the reason why Childs from Which
Revenge, implemented the Jacob, youknow, like a retraining series for our
judges. And I think, youknow, when I spent my three years
on the board, that was mymain focus was to try to help with

(28:15):
making that system better. And Ithink Childs came up with a great plan
with that Jacob for judges to renewtheir educational you know, outlook on judging
and renew I mean, even whenI was a teacher for twenty one years,
I had to do professional development andretrain myself in different things. And
I think that the thing about theJACUB is it's very generalized across KSEBS so

(28:41):
I think anybody that takes that andtakes it to heart and executes it and
applies it like they should should allhave the same rules across the board and
how they approach it, how theysee it, how they taste it all.
You know, parents taste in tenderness. This is what we're looking for,
blah blah blah exactly. But unfortunately, I think we're still in a
place and I don't think we're evergonna get rid of the angel tables and

(29:03):
the table of desks. I justdon't think they're gonna all. They're just
gonna go away completely. But uh, and I just think, like what
you said where you're always in thetop ten and then you dropped a thirty
one week and those are I tellpeople in my comp classes, you know,
that's a weekend that you're just gonnahave to, like, you know,
go on your trailer and and andyell, you know, yell the
f works out really loud down yoursystem, tot and get it out of

(29:27):
your system. And then you gottayou have to you have to have a
forward a forward looking mindset in thisgame, because if you dwell on that
thirtieth place the weekend before and thenyou've got a comp coming up the next
weekend. It's gonna affect you.I mean, I mean Mama Ferg.
Mama Ferg is sitting right here tomy left, and uh, and I
wanted to fill the grill. Didn'tget to see her. But there's Mama

(29:48):
Ferg and we were at Just togive an example, we were in Arkansas
once one year when I was chasingpoints for the first time, and it
was in October, so we weregetting down to it and uh, we
went to Arkansas and uh, Iwas doing brisket turn in and and it
was just every slice I was gettingwas tight, and I just got mad

(30:11):
and I threw a slice of brisketup against the wall and I and I
yelled like that, and she shetotally mommed me. Man, she was
like Richard, she like, didone of those to me? And I
turned in my brisket and I wasjust throwing I was throwing stuff away.
And I walked out and there's somehomies next to me. They're like,
you know, how'd your cook goor whatever? And I said, worst

(30:32):
cook ever? And I end upgceing it and Brad reserved it. And
uh, I mean, it justit just goes to show you. Like
I used to always, I mean, everybody in barbecue says, when you
love your food, the judges hateit. When you hate the food,
the judges love it. But I'vejust came I just came to this realization
over the last few years to embracewhen I know my stuff's good. And

(30:53):
some people will call that arrogant.I call it, as my dad used
to say, I call it confidence. It's not cockiness what you do and
when you do it as much asI do or some of these other guys
do, I mean, you haveto. You have to believe in what
you're doing, and you have tobe confident in your set. And so
everywhere you drive, you're driving insomewhere you've never been before. Maybe it's

(31:14):
a contest you do every year,but when you roll in there, you
know exactly what you're gonna do,you know exactly what you're gonna bring them,
And uh, I just feel likethat's that's why we're professionals. So
and you got to roll in withthat kind of a mindset all the time.
If you don't, you're screwed beforeyou even get there, yo,
Because you know what was funny likeyou know, starting and you know,

(31:34):
seeing like the damn Darren Wartz andyou know, and a lot of the
guys that was just consistent. Youknow, I was bringing so much ship
to the competitions. I was like, yo, truck and the trailer load
of full of shit and you were, you were. I must in the
beginning, Yo, Kyle, stopacting up. Man, This is in

(31:56):
the beginning. But there's video footJudio and Barbecue us A going over to
Kyle trailer and borrowing stuff. Literallythe fact that anywhere. But I didn't
start there. But back to mypoint, I see these guys and people
started doing things for you. Igot I got one of these figures.

(32:19):
I wanted to stick up to you. It's half a piece. I but
anyway, but I used to seethese guys rolling in and they were so
efficient, so smallly packed. Butthey already was in the zone, know
what they was gonna bring. Theydidn't care if they got a bad score
last week or not. They knewexactly what they were doing each and every
time. It again exactly They're gonnakeep running it. They're gonna keep running

(32:42):
because what happens is when you geta bottom score like that and you feel
like it's good, you start secondguessing and questioning. Yeah, but also
but you gotta remember, like outhere on the West Coast, we don't
have I mean, we can't goanywhere. I mean, we don't have
as many con test as you would, you know, as you can be
right, So they all got accountYeah, they all got to count.

(33:08):
Yeah, as soon as you startchanging stuff, I mean, you don't
know what unless you're cooking two threetimes a month, you don't know what.
I mean, You're gonna continuously chaseyour tail. You're gonna contin until
you find something that hits. Thenyou've got to stick with it and keep
running. Yep. Are you superstitious? Uh? Yeah, I would say

(33:29):
a little bit. I mean Iwould say probably more. I mean,
I'm I'm a very organized person whenit comes to comps. And obviously I've
got mascots that sit on top ofmy pit. So that's part of my
uh, that's part that's part ofmy uh, you know, my superstition.

(33:49):
But I mean, I don't youknow, there's things that I do
that I don't I don't change becauseI'm like, well I don't want to
change this and have some freaking disasterhappened, you know what I mean.
So I'm not like overly superstitious,but I do have my mascots and they
always roll with me everywhere I go. So well, let me go ahead
and break the tongs or drop thetongs real quick about you breaking my superstition.
So when I first started in thisdeal, they always do that nine

(34:12):
to eleven shot, or maybe youguys do the seven eleven type. I
do nine twenty two. I donine two. Yeah, I don't what
is it's a shot? Yeah,go on Saturday mornings at a comp at
nine twenty two am. I havea good luck shot that I host for
the whole contest, and if itdoesn't matter where I'm at in the country,
everybody knows I do it. Soover the years we've been doing a

(34:37):
drink called Fergilaid, So it's basicallygim Beam fire and big red soda mix
together and everybody shows up. It'sactually my favorite time of a contest because
I get the high five almost everybodyin the comp. I tell everybody good
luck and we go back to business. Right, So yeah, so anyway,
go ahead, So we were Idon't know what contest. This is

(34:57):
probably my second or third year,and you rolled in to Boulder City in
uh, what is that Nevada?Right, yeah, right on the edge
of Nevada. I see your trailersitting there and I'm like, what,
I've seen this dude on TV.I think that's from Pitmass. I think
that's the guy. But I didn'tsee you yet. I just saw the
trailer. And my dad's like,ah, you're full of you know whatever.
That's not him. He wouldn't drivewayout here and all this. I'm

(35:21):
like, I'm telling you, soI see Smitty. So we're all.
He's next to us. We're allhanging out and on Friday, my dad
usually cooks up a bunch of foodor whatever and everybody will come over and
eat. And here you come over. Bro, you got the vans looking
all fly, you got your cameouflageon all walking over. I'm like,
holy shit, that's him. Andthen Smitty's like looking at me and he's
like, bro, don't make itweird. I was like, Bro,

(35:42):
that's the dude on TV exactly.It'sists like, don't make it weird.
I'm I'm not making it weird.I'm like, why is this dude way
out here? Why is he onthe West coast? Why is he messing
with our stuff? You were cooland everything. You came over, we
talked or whatever, and then you'relike, hey, tomorrow we're doing nine
twenty two. And I'm like,I don't know what that is. And
you're like, well, it's likethe nine to eleven shot. I'm like,

(36:04):
ah, okay, yeah, Ican't do that. I'm superstiti k.
You're like, ah, yeah youcan. You can do it.
So come Saturday morning, you comeover, you grab Smitty, look at
me. You're like, let's go. And I'm like and my dad's like
it that's bad luck. And I'mlike, furk, it's furk, it's
the guy from TV. We goover there, do the shot. We
got absolutely fricking smoked. But Ithink you won that or you got r

(36:25):
GC or something that, So thankyou for that. I've been there.
I've been to that contest three timesand I have finished fourth, Reserve Grand
and fifth Okay I think it wasthe reserve. Yeah, it was a
reserve one. So your trailer hasall these memories in it and you're getting
rid of it. Are you goingto cans? Why are you getting rid

(36:46):
of your trailer. It's beautiful.I'm getting a brand new one built,
and it's gonna be thirty foot long. It's gonna have full living starting on
them for stop stunting on them,stop stuffing. It's gonna be uh yeah,
Mama Ferr going to the bathroom.So here you go. So we

(37:06):
got a it's full living quarters,full kitchen, fully enclosed porch. I'm
partnering up with Yoder and so they'rebuilding me an offset stick burner and then
I'll have a Yoder pellet on thereso I can do state comps, so
I can I can go anywhere Iwant and cook anything I want. So
that's on the Myron mixing, right, That's what I've been cooking on.
Yeah, but and and and no, that's the other thing. I just

(37:28):
had a complast this weekend at ProudSouls here in Casey, and I've been
cooking on that Myron for I don'tknow, seven or eight seasons. And
it's an absolutely fantastic pit. Imean especially for competition because you put that
Guru on it, man, andit just runs right, it just hums.
But it's it's just gotten too easy, right, I mean, I
want to challenge myself and do somethingnew. And so Yoda is our number

(37:52):
one product that we sell at ourProud Souls stores, and so I wanted
to partner up with them and runa stick burner man. And I mean
I cook on a stick burner now, but I mean like a true offset.
So yeah, yeah, what aboutcans, no cans or anything?
No, I mean I have gateways. I have a fifty five and a
thirty and I take them every nowand then. But this setup is gonna
be nice because I can literally doanything. So yeah, you know,

(38:14):
there are some contests that I goto where where I have to cook an
sea, where I have to cooka state comp and usually I always have
to bring another pit with me.This will be nice because I'll have a
Yoda four eighty pellet just mounted tothe porch and I can just throw my
grill grates on there and rocket.Yeah. Yo, all right, I
got two questions for for because Iknow Barrow gotta go to work at like
one in the morning or something likethat. We're good right now, We're

(38:36):
gonna he's gonna wrap it up.But yo, no, I got two
questions for all right, don't dropthe tons, baby, So I gotta
get at it. I gotta getat it. So you changed the name
from f to Richard Richard for Gola, right, I don't want to.
I don't want to butcher up yourlast name. I'm from New York and

(38:58):
okay, I get it right.You in the Yukon. Yo, I
did go to Yukon, but I'mfrom New York. The preppius ass wanna
be from Queen's showed up with thisargyle sweater on the Now he gets out
and throws a chain on once tome, stop, well you stop,

(39:19):
come on back, put you backto my neighborhood. Let's go back to
my neighborhood, and then you cantell the story I grew up in Detroit.
I grew up in Detroit. Willcompare neighborhoods, trust me, what
if it's not already. I've beenon Joy I've been on Joey Road.
Yeah, I didn't go to Yukon. Okay, all right, yo,
So check it out anyway. Soyou had a conversation with my brother,

(39:40):
right Smith, dogg. He wastelling him about the story that you got
in now changed your name, andyou know he was going to Richard.
Right, what does Smith tell youyou remember that conversation. Ah, I'm
drawing a blank because I I thinkit was a great marketing. It's game,

(40:02):
right, So what's the nickname forRichard? Oh? Yeah, I
remember it now. Yeah. No, hey, I'll tell you right now.
The last person to tell me thatstill in a locker somewhere. But
Yo, you don't think yo Dick'srubbed. Dick's rubb would have been It
would have been a marketing. Butwhile I'm always down, while I'm always

(40:29):
down for a good little you know, play on words, I'm at a
point in my career and my brandwhere, you know what, to bring
it down, it's gotta be elite. Okay, Yeah, I think I
think that's why Old World told meto take that pig that I was giving

(40:49):
the massage off my label too.It's funny because when you said March eighteenth,
that was the same date that Iheard my my product, our product
hoping, don't it blended together?But my new labels and products come in
on that same run. I okaytelling you, But all right, so
my next question, Proud Soul,tell us a little bit about what that's

(41:15):
about and what that really means tolike the barbecue community, because everybody sees
the name and nobody knows a lotof people don't know how to reference it.
Yeah. In the in the connectiontoo, because you were at Casey
Grilling Company forever too exactly, talka little bit about that. Yep.
So well, the fact that ifyou see, if everybody sees proud souls,

(41:35):
that means I'm doing my job.Yeah. So I I left teaching
after twenty one years back in twentyeighteen, and one of my first sponsors
in Gardener, where I lived wasan Ace Hardware, And the guy that
owns the Ace Hardware own an AceHardware and Oletha as well, And they
approached me and said, hey,we want to we want to make this
into a barbecue supply store slash restaurantand we'd have Furglicious as the restaurant and

(42:02):
we'd have the Barbecue Sply store.And I was like, I was like,
I don't want to do a restaurant. I don't want to get into
that game. Why don't we justmake the whole store a barbecue Sply store
and then you just hire me torun it and I'll be the face,
and that way you get instant accessto my brand and everything all the relationships
that I built up in this game, and it'll make a you know,
it'll give you credibility to the storeright away. And so that's what we

(42:23):
did and ran Casey Grilling Company forfour and a half years. And then
Tony our founder of Proud Souls,Tony Roberts and Chris Webb from Bushmaster,
they flew out there to Casey GrillingCompany and took take my comp class and
I took I took pretty much almostthe whole class out for dinner that night
to a local bar down the street. And oh, that's what you're doing,

(42:45):
you big balmy signing up for thenext bird class. And so they
asked me, you know, ifI was if I was happy where I
was at, and I mean atthat time, I just I wasn't.
And they said, we want toopen open up a store in Kansas City,
and we want to hire you towork with us, and I and
I and they they were specific rightup front. They're like, we don't

(43:07):
want you to be what you're doingnow. We want you to do what
you do best, and that's marketingp R going out there and cooking contests
and just telling everybody about us andso it's the best thing that's ever happened
to me in my occupational career wasto hook up with with Tony and Chris
and Dan. They are absolutely fantastic, all just men, but they are

(43:27):
also barbecue people, and so that'swhat that's what I want to have.
Yeah, that's what I did atthe other place. And Proud Souls is
a country song and and that's whereTony got the name from. But I
think it fits our brand really well. Our entire staff from from Colorado to
Kansas City to Florida, they allbelieve in that, and they everybody that

(43:49):
works for us is awesome and we'reall one big family. And uh,
I get to get up every morningand go work for these dudes, and
we just have an absolute blast doingwhat we're doing. We work our ass
off, don't get me wrong.And there's ups and downs and all that
stuff. But I mean when you'reworking with when you're working with Tony and
Chris and Dan every day on differentprojects, and when when your boss actually
tells you go do what you do, you know what I mean, like,

(44:12):
do what you do? I trustyou, you know. It's uh
that that's that right there is justthe price of admission. I mean when
when people let you be the wayyou are and they know and they have
confidence that that's going to build theirbrand up and build a business, it
just makes you want to Your productionvalue goes up and you just work harder.
So I mean, I work ashard, if not harder for Prow
Souls than I do for my ownbrand, just because I just believe it.

(44:36):
And it's such a great such agreat company. So no, definitely,
and you know, and that andthat's the story that like I really
wanted you to tell because I knewthe answer to it. But I don't
think everybody really understood the meaning oflike, you know, even with like
Chris and and where y'all came fromto put something so successful together, because
I mean, people don't know,like Prow Souls is a real successful business

(45:00):
and you guys started this and justbuilding this up to a nice collaboration where
it's going to even just grow more. You know, I see it,
I see it. We're just serviceman. We're discribing. I'm going out
to Colorado for one of your guys'sbeer launches. You were doing, and
I you know, and I dida little demo day on a. I

(45:20):
think it was a Friday or Saturday, and then you guys are cooking the
alligator on someday, and I couldjust see like the tight knit like family
type, like y'all are like inthis to get like y'all are in this,
you know what I'm saying. Fromthe staff, from the people from
KC that were out, from everybodythat was just out there, and that
just works with the Proud Souls.It was like a real big family.

(45:43):
I mean, I love that company. I love so anything. I know.
I know everybody looks at Phil theGrill as the wild one, and
you know, what's the purpose andwhat's the reason. But I give respect.
And I'm gonna say this and Iwas gonna say, oh my goodness,
so here we go again. Allright, Well I respect, I

(46:04):
respect. I respect Proud Souls becauseI see where they came from. They
didn't come from nothing and then justput money in a pot and made something.
They all are working with their passion. So that's why I respect the
Brown like Proud Souls and not likenew network companies that are just grabbing uh
Internet chefs and putting them together andthinking they can make a family out of

(46:30):
just random people that got high followersand reached that won't work, that would
work. And I think, andI think that's why I I team up
with Proud Souls so so well,because that's what I did with my brand.
I built it from I built itfrom nothing. I mean it's uh.
I was selling barbecue out of mygarage so I could pay to go
to contests and pay for rub tosell and all that kind of stuff.

(46:52):
And I was going everywhere, youknow, setting up and showing people my
products, and and that that thatbeer launch we did, that ship was
jumping off the hook, wasn't it, dude? I mean it. It
was such a good time. Therewere a ton of people there. I
think we served like two hundred andfifty Gator tacos. And when I lit
that torch up and let that gatoron fire, man, everybody lost their
minds. Yeah. Yeah, Andthat's what they just let me do.

(47:15):
Man. They just turned furg looseand and and Fergus is for things and
people show up. I'm ready togo back to the next one. You
guys do another launch. I'm comingbro March ninth, next Saturday, We're
having our one year anniversary celebration righthere in Kansas City, and it's gonna
be it's gonna be awesome. Wegot Big Timmy with the mega drum.
We're doing a whole hog and wegot Stretched, and we got Craig Carter,

(47:37):
and we got uh Craig. Wegot all kinds of people doing demos.
It's going to be a blast.That's March ninth. Yep. That's
awesome. So what's next for fergI mean, you got the lot.
I mean, you've got the rublines, You've got all that rolling,
You've got you know, the wholeFergola brand coming, you got the Proud
Souls, You've got anything else comingdown the works or anything you're trying to

(47:58):
do next, or you got youreye on h I mean, there's there's
some other stuff. I mean,we've got Smitty and I are going to
Costa Rica in a few weeks andteaching a barbecue class there together. And
then uh, a week the weekafter that we get back, we go
to Chicago and do a class together. It's you know, we call it
the Traveling Barbecue Circus with me andSmitty. But and then uh, and
then I got I got some otherstuff in the works. With some other

(48:21):
partners. Uh stuff going on.That's that's gonna be. I can't really
say stuff about that right now,but anything, No, I can't do
that yet. I don't. Ihave to ask everybody this because we had
Christy vanover on here for uh girlscan grow. Yeah, and that following
probably a week later, maybe bea couple of days she dropped it.

(48:42):
She was gonna be on uh BarbecueBraw, Barbecue Brawl. Yeah. Yeah,
like, oh man, we werejust a week close. So please
don't go in next another couple ofdays drop something massive when you could have
done it. Adn't drop them?No, No, it's uh because there's
always stuff you stud us up lastweek because some other high priority podcasts that
couldn't deal with us. That's fine, I get it. Just don't come

(49:05):
at us a week later dropping somethingnow you can as you guys know how
these TV shows work, man,they can be they could be buzzing your
phone all the time and then itcan go completely silent. So yeah,
so you got to act right.You got to act right. So I
just you know, there's I talkto some and then I you know,
I don't chase I don't chase themman, if they want me on their
show, they'll put me on theirfreaking show. And you know, I

(49:27):
mean, I've been on four ofthem, so I've been pretty grateful for
that and pretty pretty lucky. SoI'll do another one anytime they're ready to
do it. It's and it's rightfor me and right for my brand.
So I'm just trying to win contestsand and make Proud Souls the biggest barbecue
store in the world, and anduh, and my brand as well.
So that's that's where I'm at.And then I'll hit comp season and and
we'll be off and running. Baby. Nice, Let's get it. Let's

(49:51):
get it, baby, let's getit. Yo. I appreciate you,
bro man. Definitely. I lovelove seeing you. I hate the fact
that I only get to see youlike National comps. Yeah, yeah,
definitely because I can't come to BorderCity this year because that's when the k
CBS for Invitational is. So it'sall that's good. Good. Yeah,

(50:15):
well yeah, we don't have thatmany were trying to get the invite.
We try to get ours. Yeah. I get it now, I get
it. I get it all right. Well, thank you so much for
coming on, sir. It wasgood times. We appreciate it and plug
all your stuff. Where can peoplefind you all that good stuff? Yeah,
So Fergolishes is on Instagram, Facebook, and x Richard Forgole Barbecue is

(50:39):
on Instagram and Facebook. And thenProud Souls, Uh, we've got them
for Orlando store, Colorado stores,Kansas City store. And then one of
the biggest things we're pushing right nowis our YouTube channel for Proud Souls.
It's Proud Souls BBQ. And sowe're just trying to build those subscribers and
those watch hours and build that upwe've got we're filming this entire week.
We just finished day two, wrapday two today, we're filming all the

(51:01):
way through Sunday. All new contentcoming, so stay tuned for all that
on Prout Souls bbq's YouTube channel.Let's go all right, Well, thank
you so much, brother rich Allright, brother, we'll talk to you
all. Thanks guys, appreciate havingall right. Well, that was awesome,
dude, he was he was legitvery Yeah, he's awesome. That's

(51:23):
my boy, Fergy ferg Man.You know, everybody's everybody's your boy.
Afterwards, you don't get him onthere right away. He has Ferg gets
a couple of drinks in up watchout by imagine that's bourbon Ferg. I
like Ferg. He's a good dude. He's a good cat. I like
it. He's a very cool cat. All right, So Kyle, let's
just wrap here real quick about youare four days away from the restaurant launch.

(51:50):
Yeah, boyd wait where is heat Barrow? He's in the basement.
He's in his basement. He's inhis basement. People under the stairs,
right, you know what I mean? Something trippy? Hey, listen
to this. So I haven't leftthe restaurant. I've been dealing with truckers
showing up with deliveries. I've beenfreaking out o refrigerator space. I've been

(52:10):
freaking out over freezers. I'm freakingout over I'm tripping balls over everything.
Right, So about eleven thirty lastnight, I'm like, okay, I
can. I'm done cooking or youknow, prepping, getting all my stuff
done. I got a cot,so I'm crashing on the cot. I
got the TV on, chilling inthe restaurant. Right. I go to
sleep about I don't know, aboutthree or three thirty in the morning.

(52:37):
I hear the toilet flush in themen's bathroom. What swear to God?
And I said, uh, allright, yeah, no problem, but
it's old billy and whatever. Itry to go back to sleep. And
now you know, once you hearsomething like that, you're your building's haunted.
Your your heart's like boom boom boomboom boom boom no bro. So

(53:00):
then in the back washroom the fawcetwas on. Your place is haunted.
So I got up and I said, okay, what would like you know,
I act like a tough dude allthe time. I you know,
maybe I keep that thing in thebasement, yo, make sure he don't

(53:20):
come upstairs when I come over thereand get my bristle sandwich. Bro Your
place I haunted. So I walkedto the back and the faucet was on.
I'm like, well, I guessI'm up, Like, well,
I might as well start working.So like the ghost obviously went to the
bathroom, obviously washed his hands,her hands, whatever his hands, and
went back to bed. So Iturned the lights off, turn the music

(53:43):
on, or turn the lights on, turn the music on, and I
went back to work. And itis now seven o'clock here and I haven't
left dude, your place is haunted. Well, I'll get so. When
I first renovated, when we firstrenovated this place, I'm out. I
can't go. There's there's stairs,there's old old stairs because this building was

(54:06):
built in the nineteen hundreds. Nobars old. This might be used for
his court. No bro, Ineed to have this recorded. I think
we're recording because I can state everything. Say I might I might get hit
now, I don't know. Iwas. I was renovating the building.
We were all renovating. I waspainting the stairs from the bot basement where

(54:28):
I sleep, all the way upright to the kitchen and everything. So
I'm painting the stairs. It's aboutsix thirty six forty five. There's you
know, I think it's me andme and Pops. So I finished painting.
I get all the way the top, boom, I'm done, clean,
mass leave. I get back thenext day to take the paint off
or take the tape off the wallto where I was painting at and there

(54:52):
are kid footprints. Yo, I'mout. Who from the bottom from the
top of the stairs all the wayto like three or it hits the bottom
and then the steps or the kid'sfootprints go away. Oh yeah, yeah,

(55:16):
but I just ignored it. Ileft I left them there. So
when you guys come, when youguys come check out the restaurant, I'll
show you this. I'll show youthe footprints. Yeah, because nobody will
believe me, and because my dadthinks I'm screwing with them, I'm like,
I didn't do that. We gotthese giant feet. What do you
mean I'm gonna put my feet onthese little kid Yeah, it's crazy,

(55:37):
bro, but I figured I'm likethis. I hate I am not a
part of any I don't like anyof this. I hate scary movies.
I hate all of this. ButI have learned that. Bro, just
let them, let them do them, and I do me. That's it.
If they're hungry, I leave themsome food in the hot box.
Help yourself. Oh yeah, sobut okay, anyway, what you need

(56:00):
to do you okay, you wantto talk about success, you want to
go viral? Right, No,I ain't doing that. Reach out to
one of those ghost hunter people,because nobody shy dude, those ghost Hunter
things. People travel around the countryto go to these ghost Hunter things.
I have a friend of mine who'ssuper into this, who like her and

(56:21):
her fiance will go to like placesaround the country to take in like like
these ghost tours and those ghost thingsand the experience. Bro, I'm trying
to sleep down here in the basement. I'm gonna give them a tour.
Oh my first night? Was thatyour first night sleeping there? No?
No, I've slept here multiple timesand you've never heard the toilet. No,

(56:43):
I've never had anything like that happenuntil last night. And I'm like,
huh, oh, so I'm goingback to going back to Waddell tonight.
Oh but uh, Thursday, Fridayand Saturday Sunday. Maybe you should.
Maybe you should have out like oneof those like people who like rig
the place of ghost or like burnsome incense or something. No, I'm
not doing any of that, butyou're right to do something. I'm playing

(57:06):
the whole, uh, the whole. I gotta get through this damn opening
and then I'll play the whole likeghost type thing and start getting creative on
the menu and stuff. Oh,I gotta play, I gotta, I
gotta, I gotta play. Iguarantee you're gonna have smokers get unplugged.
Dude, this is not gonna endwell. No, it's gonna be fine.
They haven't fun. They haven't screwedledme yet. Bro. They went

(57:28):
to the bathroom and wash your hands. That was it open open night.
I guarantee your smokers are gonna getunplugged. No, because I'll be sleeping
here. I'm pulling it all nighter. I'll be up. I guarantee things
are gonna happen. No, becauseit's the first time that I'm loading my
smoker up with like all the meatand like like it's like completely full.
So I have to be here andwatch it or I'll freak out. So

(57:52):
I'll be here. It's all good. I'll turn the TV on music.
I don't I don't get. Theydon't mess with me. I don't,
So theamn life's good. The ghosthad toom and then not wash his hands
in the bathroom, but wash hishands in the back of the in the
washroom. Perfect, awesome. Idon't have words. Yeah, but I

(58:13):
you know, I'm kind of weird. I replayed the whole security system,
the whole security thing, just tosort of see if I can see anything.
I haven't seen nothing. I didn'tsee anything, but the camera's not
on the faucet of the washroom.Oh so I can't see the handle like
turn or anything, because then I'dbe tripped out. So yeah, that's

(58:37):
that man opening this week. Ican't wait. I'm freaking out. I'm
freaking out too. Phil dipped outon us. Yeah, I kind of
feel like I need to as well. Holy biscuits. All right, brother,
Well good luck even kicks off Marchfirst. You make good luck after

(58:57):
this weekend and on this weekend.Real student to you, brother, I'm
looking forward to it. I'm happyfor you. You deserve nothing but success.
Man. A lot of work,a lot of dreams, a lot
of risks. So let it rip, brother. Good luck to A and
to the ghost. Please leave mealone. Oh my god,