The Thanksgiving Special

Phil Is Back From The World Food Championship, And He Shares What He Made, And How He Did. He Also Shares The Lessons He Learned, And What He Would Do Different Next Year. Barrel Asks A Hard Hitting Question To Phil And Kyle About Their Future In Competitions, And If Recent Events Will Impact Their Decisions On Where To Compete. We Also Talk About Everything Thanksgiving, And We Drop The Tongs On Some Amazing Leftover Recipe Ideas!

Episode Transcript

(00:00):
I'm all one who's who's breathing heavyon the mic. I've been hearing a
bunch of heavy breathing. I don'thear. It's you. Don't be calling
out people. They don't go toyou, guys for some reason. They
come straight up. We got alot of love out in World Food people
that I didn't even know. We'llget into the well. I just I

(00:23):
think they know who we are.All right, let's get this started.
Don't drop the tongs. I'm baraboy to my rights. We got the
one, the only fill the girlback from the World Food Championship, which
we're gonna hear all about. Sawsome pictures of what you served up,
My gosh, looks amazing. Andalso we got Kyle from your behind barbecue

(00:50):
rubs as well as maybe a restaurantin New York. I can say,
no, you cannot sing from you. You do not own that word.
You do not own that word.Let's focus, all right, let's focus
here, all right. So WorldFood Championships this past weekend in Dallas.

(01:11):
Yes, Phil, you competed,tell us what you made, tell us
about it. Yes, So Iwas in a live fire and it was
not just full of ladies they didhave a fire woman competition, and I
selected for that, uh for thefire woman. I wish I did,
but no, Actually all of thefire women actually competed in live fire the

(01:33):
next day, except for Sonny Moodyand Emma. So anyway, and shouts
out to Sonny Moody because she camein second place and Emma came in first
place, and they made some excellent, delicious dishes on eminem grill fire,
Yo, did you like my grill? Did you like my Well, let's
let's start with that real quick.So before you left for World Foods,

(01:56):
you told Kyle now that you weregoing to be competing and live fire on
a Weber, and Kyle and Iboth said, are you sure that that
checks all the boxes for what islive fire? And your response was,
well, Brody, you know youlike the foyer. Look, they're insane.
You can put your head, youcan put your hand, you can
put your head on it. Thatwas basically what you said. And we're

(02:19):
like, well, we don't knowif that's exactly what they're looking for because
part of the World Foods you alsoget graded in your showmanship, so we're
like, how does that exactly goingto look Showman shoot an execution when you're
cooking on a little a little smokyYes, now you sent Kyle and I
have photo just where you get readyto begin, and you have this gorgeous
Santa Maria. Beautiful. I mean, we're like beautiful. So of course

(02:39):
it was like a twenty thousand dollarship. So my first thought was my
first thought was who did he borrowit from? I was like, who'd
he borrowed from? Then I thoughtto myself, Oh, no, he's
just mocking us, sending us this, because he's got he's got his little
smokey Joe over there in the corner. He's gonna be cooking on over there

(03:00):
using his you know, lighter fluid. But come to find out, you
get ready, that's where they setyou for your live fire. And that
was there. Yeah. No,so yeah, so they had a woman
was it woman fire competition and SunnyMoody and Emma both used this eminem grill
great installated grill Santa Maria. Itwas great, a huge, massive,

(03:23):
right. So when I came into set up in the morning, I
said, hey, how do weget spots? You know, It's like,
oh, you can set up anywhereso Michelle dang I said, hey,
can I set up right here?It's like yeah, and I set
up right in front of that grillright. Nobody came and got it.
So guess what you set up?Well? On? You set up in
front of somebody's random grill. Yeah, I said, I it right right,

(03:45):
trailer grill said, I said right. So I was like, yo,
you look, I loaded it upbaby, and I started cooking on.
Nobody came by. Somebody came by, somebody came, somebody were already
cooking on it. I was alreadycooking on, So how do go?
He's like, hey, I'm fromthe Man at the Hills and I was
like oh, I was like,this is my grill. I was like,

(04:08):
oh, thank you for letting meborrow? Yes I did. Now
he's cool. He took some contentpictures of me. I was like,
hey, why would I not usea first praise second place grill in my
event? That's what the two girlsgot and that's what they both. Okay,
so you cooked on, you cookthem as beautiful Saan Maraya? What
did you cook? So? Ihad a file a eight uh speak yeah

(04:36):
Nigeria niet Nigerian prongs. Right,they were huge. They were about the
size of my arm. That's theone you got from the butcher's local book.
Yes, yes, yes, yes. So they were then from Nigeria,
but I got him from Scottsdale.So me and the Nigerian prongs flew
out to Dallas because I got himfrom here, and I vaccialed them and

(05:00):
brought them out there. So theywere great. And then I did a
cheddar grits shouts out to Josh dayUh, Nancy and Mike from uh a
knife, fork and spoon. Theycame. They they kind of got uh
hit. They didn't make it totheir next round. So they helped me,
you know, which was great,right, so I could use the
hands uh Josh. Josh helped mewith a little bit of grilling. Nancy

(05:24):
and Jessica they helped me with myplate, and I just started putting.
I was in my zone. Baby, start go back to how did what
did you make? I made?I made a shrimp prongs and steak,
shrimp shrimp prong, steak and andcheddar grits. Okay yeah yeah, oh,
and I had I had a garlicbutter. I had a garlic butter

(05:47):
sauce, creamy sauce that I'm doing. So when you turned in, we're
confident. I was, yeah,I felt good. I felt hold on,
before you turned it in, youwere cooking. Judges had to come
out and kind of visualize everything,right, oh man? So yeah,
So so did you want to knowdid you? No? No, no,
no, no, I just wantto know. You're in the middle
of cooking. You have all thesepeople helping you. When do you know

(06:11):
the judges are coming out to comelook at your dish or look at you
cook and stuff. So all right, so here here here's how Live Fire
went down. Right. I wasa little bit kicked in the nuts,
like I felt like, you know, I felt a little disappointed, But
it was part of the program,right it went. I felt like out

(06:31):
of all of the categories, wereally didn't have that second opportunity like a
lot of the other categories did.Right. So here was the breakdown,
top seven advances to the next round, right, and how many total cooks
were there? Twenty? It wassupposed to be twenty one. I think

(06:53):
only twenty showed up. Okay,so twenty cooks you gotta make the top
seven out of the seven. I'mcomfortable. I'm good along with that seven.
Included in that seven you have theMaster Judge's choice, right, which
they have every year, but usuallythat's linked in with eleven, right,
the lucky eleven. Usually Master Judge, they'll say, okay, the Master

(07:16):
Judge saill say, hey, weliked you know, fill the grill,
all right, he didn't make thetop ten. Well he'll come in at
eleven and he'll compete with everybody inthe group. Right, Well, not
this year. So are those judgesthe ones walking around on the second one,
they would have walked around and therewas three of them. There was
three of them, right, Theycame. They came separately. Sonny Moody
was one. Right. They introducedthemselves to you like, hey, I'm

(07:39):
the Master judge. What's going onover? Kind of disorder? Kind of
order? So I don't know howI would pick anybody out of the crowd,
that kind of kind of sort thatthey introduced herself. I met to
well, I knew Sonny was one. She came by and asked what I
was cooking, and you know howI was doing things, and I told
her And then then then there wasanother judge. Then there was another judge

(08:01):
from I forgot new New Orleans orsomewhere. But anyway, he came by
and I told him what I wascooking in, and he wanted to change
the information he was talking about.He had a pod and so forth,
and he wanted to talk to us, and blah blah blah, this,
that, and third, go backto the scoring. Master judges get to

(08:24):
pick one team that they can advanceto the finals. Everybody else every other
category had a People's Choice. People'sChoice was either going to be a tie
for fifth, No, sixth,and seventh place. They would battle it

(08:46):
out for that last spot, rightfor that last spot, and they would
have to serve one hundred and somethingsamples to the public and they would try
and vote right for us. Becausewe cooked our open on Saturday and our
finals were Sunday, there was notime for People's Choice, so People's Choice

(09:09):
was just an open vote category People'sChoice. They didn't try no food,
They just walked by and looked,and whoever voted voted whoever didn't. So
actually, to advance in my group, there was only a shot at the
top four because the Master Judges tooktwo and People's Choice took one, So

(09:31):
therefore only four people went through ontheir actual cooking out of the twenty one
teams exactly, So what what madeeven exactly sense? Right? Well,
go ahead, carry out and Ispeak film. Yeah, I was,
And what else is worse than that? Right? Those last three I scored
a ninety seven point five out ofone hundred. Really good, that's a

(09:54):
great number. Right. The people'schoice was like fifteenth sixteenth overall overall,
and they scored So why do youthink that they got chosen with the People's
choice? They just got more votes. But what were they doing to get
more votes? I don't know.Maybe they put it on social media,

(10:15):
who knows. Whatever, however theygot their votes, I don't know.
I don't know. Okay, itwas so so it totally like I didn't
have to do such a great job. I could have focused on getting more
votes in advance and advance opposed toso you could have made out campaigning versus

(10:35):
slaving and grinding it out cooking.I could I could have made I could
have made you know these, Icould have made a steak puck and then
I could have made you know somefried shrip and said that was my surf
and turf and put on more ofa show to the judges now question,
what did you know? Were thesein the rules, because we do know

(10:58):
you don't read rules. Yes,was this in the rules of how the
people's choice is gonna be chosen?Not yet. No, I didn't know
that there was a bite challenge.I didn't know there was a bite challenge.
And I didn't know that during thebite challenge from Sam's Club there was
going to be a battle, becausethat's how Mike Johnson advanced. He battled

(11:20):
through Burger with a Korean team andhe won. But there was a sample
giving out the people's choice, right, so I thought that's how it was
gonna go down. Well, wedidn't have that. We didn't have time,
so that was not in the rules. How live fire choice? Me
personally, I don't care. Youguys do all the people's choices you want.
I'm gonna cook, I'm doing mything, and I'm gonna so okay.

(11:43):
So the three judges that walked aroundthat you had to try to impress,
could you see them writing scores downor were they just kind of sitting
there just walking Were they asking youany questions about the barbecue, the cooking,
or was it hey, how areyou? I'd love it yeah,
no, okay, it all right, I'm about to drop a ton drop
some dogs. So there was ajudge and he also judged on Smitty's panel

(12:09):
for Barbecue, and he had alot of critiquing. Let's just say he
was from Dubai, right, Thatjudge I never met through my live fire.
He was the third judge and youwere supposed to meet all three.
I was supposed to meet all three. He was in the Dubai team camp

(12:31):
the whole time. And that iswho advanced in people's or in the judge
choice. Really but but it comesdown to it could have been a yeah.
But anytime there's a people's choice,it was that was a master.

(12:52):
What did you finish overall seven?I could have advanced if they just called
the top seven and that's what youwere shooting for, is that we were
told. I just wanted to advancetop seven because I was ready for the
kitchen and do my dish. Inoticed there was a lot of international teams
that got called. There was alot that I don't want to drive.
I don't want to say, Idon't want to say, but I feel

(13:16):
and you know what I'm on becauseI'm a good cook. And I'm comfortable
with what I do. I don'tmind battling the minutia. Let's say,
right, the minutia being you gotall of these foreign teams coming out,
and we're gonna give them a littleextra favoritism because they travel so far.

(13:39):
That and don't get me wrong,and don't start basting me on that.
But if you know there's going tobe certain politics, step your game up,
cook better, right, And I'mall good for that, But give
us an even playing field. Howare you going to tell somebody who cooked
a ninety eight, let's say,like even fifth place, they didn't advance.

(14:01):
They did not advance because they didn'tget the master judge and they didn't
get a people's choice and they didn'tget people's choice. So somebody who got
that close doesn't advance. But thirteenth, fourteenth, sixteenth, dead last goes
in advance. That's tough. Wow, that's interesting. Wow, And further
goes back why I have trouble withthe scoring and judging in all of your

(14:24):
guys' competitions. Totally, it doesn'tmatter. I like basketball, ball goes
through the net two points or threepoints or one point, simple hockey goal
touchdown six field goal three. Yeah, NASCAR X mont laps first cross line
wins, not you guys and thePeople's choice and Master judges and we're gonna

(14:46):
dive into KCBS in a minute herethat whole scoring system. But I'm just
sorry, but like it, thishas gotta be so frustrating. And this
year was way different because Chris webkissed off too. Yeah, he was
the same way. He just knockedout Kim and I were taxing back and
forth and obvious seen some of hisdishes. I mean, but here was
barbecue. Here was barbecue. Herewas barbecue. And I think Chris Webb,

(15:09):
like he didn't he like either GCor RGC the first day, right,
all right, so here was thedeal. He put in so much
work to get that dish to wherehe gced, right, and then they
had a second opportunity, so Ithink he automatically advanced to the final table.

(15:31):
He didn't know, he didn't.He came in at one top twenty,
right, so they took everybody whothey all right, So it was
the Master judge selection that got anautomatic advance to the finals, and then
then everybody they had the top twentyin barbecue that was able to recompete the

(15:54):
next day. So that's how Smithygot in as well, because it was
it was the top twenty went andbattled for that final seventh spot. Right
yeah, yo, live f Ididn't have no second chance opportunity. Wow,
you didn't have maybe because you're howmany teams were Barbecue total? See,

(16:15):
well, Barbecue had the most,Yeah, but everybody else was close
to twenty. There was nobody elsemore than like twenty twenty was about like
the magic number. I think Barbecuemight have had thirty something. Okay,
all right, well but it wasa great time, hey, And of
all those things we gotta give you, I gottave you as you always sear
your flowers. Let's be let's befully frank with each other this year.

(16:41):
Maybe that's always any results you wereinto in contest, maybe because you got
into the bourbon a little earlier andyou shut up sometimes, and maybe it
may not have been as focused.Phil. You were focused, You were
die hard, You were dedicated,and you know what a technicality cap to
you out, So you know what, take this as motivation to roll into
twenty twenty four, saying this iswhat Phil the Grill needs to do.
And I think he will do awesome. I think I'm going for like saying

(17:03):
wich your bacon or something like thatnext year. I'm not going I'm not
going for no. I would stayout of those. Hey, you just
sandwich of bacon. I'd stay completely. Oh there's a lot of Michelin chefs
coming into I'm completely stay out ofthat completely. Well. End of the
day, you gave it, You'reall. You did well. Thinking to
Josh Day and his wife for helpingyou. I imagine Josh will share some

(17:26):
stories of the Christmas party of whatit was really like cooking with Phil.
Now I gotta transition to something elsehere. Uh plug another podcast, the
Barbecue Central podcast. Yes, uhyeah, gave that a listen the other
day. Dove into it, uhwhen he had our friend Rod Graves on

(17:47):
from the American Royal and the KCBSa CEO, Yeah of America and then
at the American role talking about allthat. I'm not If you want to
hear it, you can see theinterview. Barbecue Central did great, interview,
you awesome. Give Rod Grave's creditfor going on there and facing the
fire. Props to him. ButI have to ask both of you guys

(18:08):
this and I ask a lot ofyou guys out there in barbecue land,
quote unquote, why do you continueor will you stop doing KCBS. And
I'm going to say this, itseems as if though KCBS competitions are messy,
not all of them. When Isay messy, isn't scoring's messy.

(18:32):
That was the contest we were talkingabout last week that Smitty cleaned up on,
that results weren't posted for days,All of this stuff that happened to
American Royal. It's clear that thereis some changes that need to happen.
They know that. I mean Rodtalked about in the interview. He knows
about changes they need and programs andchanges that need to happen. But one

(18:56):
of those changes is going to happen. And does it affect your decisions going
forward? Because you guys go tothese competitions. Some of you guys have
sponsors that offset some of the costs, but you're still going to a weekend.
You're still dropping a couple thousand bucksbetween hotels, your cook food,
your time, all that. Doyou stop wanting to do KCBS because of

(19:17):
the the issues? No? Notme, No, I'll still be there,
But you see you see your vacation. But do you see where I'm
coming with at with that? ButI feel like politics along. I don't
feel like it's like that out herethough, But I'm not saying it out
here. But I'm just saying,I mean the ones we go to besides
the Royal, Okay Royals, like, oh, I mean, it's five
hundred plus teams. But I guessmy question is the Royal is the world

(19:40):
series? That should be the onethat is the benchmark, the staple,
the the trojan horse, the greatestthing in the world. Right it should
be that? Clearly it was notthat, Yes, So how does it
not make you, guys question allof the other smaller competitions because if you
if you have a fast car,you're you basically are saying, no matter

(20:04):
all of the trickery in the racingand the shenanigans that is going to come
across the track, You're still goingto win the race. So but how
do you know you won the raceif you don't know what laughed the race
ends on? You just go forfirst. But you see my point,
And again I'm not trying to bashcase. Go for first. There's no

(20:26):
questions, right, I'm not tryingto bashcase this. I know you go
for first, but at the sametime, I'm just like, man,
like you hear more about this,and you know, there was additional interviews
that were done that on that podcast, the Barbecue Central podcast O, other
people talking about how the staff wasn'tprepared in all the stuff and they didn't
have the experience, and I'm like, but this is this is the top

(20:48):
this is supposed to like? Thisis this would be like the NBA Finals
being a mess. It makes youwonder what the game but on a Tuesday
night is like. But I mean, I mean, look like Kyle just
got finish saying if I started havingproblems at smaller comps, but how do
you know you're not having problems withsmaller comps and they're just small enough that
they can figure out how to notbe Your question, Kyle, do you

(21:14):
feel you had a first place cookat the Royal this year? I hate
to put juju on that, butdid you we had a very very good
cook and sixtieth place? No?No, no, no, This is
a one on one question. Whatwhat do you how do you feel you
placed at the Royal? If ithow do you feel you placed at the

(21:37):
road. Answer that question. Nowthis past year, yeah, we feel
pretty shitty. No, how didyou feel your cook went? It was
great? Your cook was? Wasit at top ten? The Well,
I don't, I'm not going tosay that. No, please, I
don't. What's your feeling? Whatwas your I thought it was good when
you put you have to have lastyear last year, I know, but

(21:57):
hold on last year koffeini and Igot fourth overall? Yeah, okay,
yeah, what do your cook thisyear was better? Was ten times better
than what we cooked? Okay lastyear? Okay, in my opinion,
all right, that was it?Got it and that's all I want to
get back. That starts and Iget things happen. But now do you

(22:18):
question? Do you question if youwould have gave that same cook at a
local cop that you would in aGC. Do I think if I did
that same cook, I do thatsame cook? Well, no, I
don't think. I don't. Idon't know, you don't know. I
know like I say that the cookthat I give at the Royal because knowing

(22:40):
that I'm going up against the bestand you cook way better. You could
you know if you give that samecook at a regular cook, you're going
to be Top ten or GC allday, regardless of the monotony that goes
on in the background, if thereis any, But how do you question
whether or not they're is issues whenboth of you got email saying thank you

(23:03):
for judging and this year's American Royalyou didn't judge. You see my thing
here And I'm not bashing KCBS.I just have questions about things that It's
like, there's there's a lot ofsmoke going on here, right. You
guys got emails. You might notwant to admit it, but you both

(23:25):
screenshot it saying you got emails sayingthank you for being judges. They thought
you guys were judges. There werepeople at the American Royal who received scores
who were not even competing. Therewere other people who didn't receive scores who
turned in things. How do youknow any of that is legit? And
that is on the Olympics, thatis the World Series, that is the

(23:48):
top of the top stage, andthat and the people who are supporting that
competition are coming from smaller competitions,right their table captains, they're you know,
those types of people who work othersmaller competitions, who run the smaller
competitions. How do you know thatthey're like that thing? Same problem isn't

(24:08):
happening at the smaller competition in thein the parking lot, and you don't
know about it because guess what,then we need to manipulate and then we
need to fudge and a little bitof a scores when there's thirty teams not
five hundred. I'm just this isjust food for thought. I'm not accusing.
I'm not saying anything. I'm justbeing a third party devil's advocate going

(24:32):
there is a lot of stuff herethat is odd. You both, gentlemen,
competed last year. We're on television. People know who you are.
You have a podcast, you havethese things, and you both receive email
saying thank you for being judges.You know you wasn't a judge. I
judge, but you see what I'msaying here, thank you for being a

(24:55):
judge. And this is this isthe top. How do we know it
doesn't happen? It's like it's likemajor League Baseball. So on, it's
like major League Baseball. You gotthe World Series this year was very much
to talk tobout some bad umpiring,right, It was those a lot of
things bad, bad calls in theWorld Series right, A lot of plays
right, A lot of calls werequestioned. Those are the best dumpires in

(25:18):
the world. Yes, so youknow that it was happening even worse in
regular Major league baseball games. Itwas happening even worse in minor league baseball
games. It's happening even worse inhigh school baseball games. How do you
know that same theory doesn't apply tothe KCBS. I'm just asking, and
I would love for somebody to proveme wrong. But until you can prove
me wrong and do the American Royalagain next year flawlessly and be authentic and

(25:45):
be transparent, I will have questionsbecause there is no competition that goes on
that gives away money like this withjudging. The results aren't tabulated by an
outside third party organization. We justhad to see and country music. At
the end of the CMA's results tabulatedand by such and such an accounting firm.

(26:07):
They seal the envelopes, They dothe envelopes. Nobody has any idea
until they get up on stage.They open up and go Grand Champion,
No, and yours. They're sittingthere back there going, well, you
know, our program only can scoreour program can only score six teams,
and if there's eight teams at thetable, those teams get scored zero's and

(26:29):
then we have to manually go backand enter their information afterwards and then turn
it into the sheet. That's whatit said. Why would you ever have
more than six teams at a tableif your software can't handle it? Was
it there? But again, theseare just questions that have So this goes
back to a point. Are thereMaybe it doesn't you guys, but are

(26:51):
there guys out there and gals outthere who are starting to question whether or
not it's worth it. I thinkwe have that moment. We all have
that a moment. I do knowI'm going to pick and choose what competitions
I'm gonna do next year. Idon't blame you, but I do want
to add that the barbecue category forthe second day. And this might be

(27:15):
a little bit at Wow, ChrisWebb is a little bit bad. Yes,
at Whirld Foods. Yeah, theywere delayed too. They they were
hoping, they were hoping they hadthe scores ready. Okay, how how
can I'm just gonna ask a questionhere and you guys can walk me through
the process. Walk me through theprocess. I compete. I turn in

(27:37):
my boxes. They go to atable. How many judges are at a
table? Six? There's six judgesat a table. Okay. The judge
tries my basket. The judge writesdown my score. Well he looks at
the box, but still the judgedetermines my score. Right, he gives
my scores. It tries all thebrisket at the table. Now brisket is

(28:02):
done, right, So six teamsare supposed to go through a table because
that's what they said is their softwarecan only do six. So I'm a
judge, I have after my sixthing of brisket. I turn in my
brisket sheet, right, okay,I turned my brisket sheet into what do
they call it? The table captain? Who then will that was the person
they were talking about, the tabulatorwhatever puts it in there. Okay.

(28:26):
There's this really cool program out that'son everybody's phones. It's called Microsoft Excel.
I stay out of it, broI just, I mean, that's
real basic. I just I havethese questions of how can how can this
be so outdated? And if you'restruggling to get the results up. It
is the championships, it is thetaj mahall have somebody there who that's what

(28:48):
they do. They're charge you,guys, how much to come to the
to compete in the American Royal?How much you have to pay? Twelve
they came to you instead, it'sfifteen hundred and two hundred dollars more from
each team is going to cover tohave your results this and completely a digital
but a completely but a completely adigital version and you can see and you

(29:11):
can question things. You can haveall this and then a completely top of
the line judging system. Would youpay an extra couple hundred bucks for that?
Yeah? One hundred percent? Youwould? You know what? So
that's my point is they don't wantto do it, and why don't you
want to do it? They shouldhave live score? Okay, why don't
they? They have five? Howmany teams about they Royal this year?

(29:36):
I think for something? Okay,I think it's really interesting when companies are
willing to do this when they knowthey hear the whispers, right, they
hear people talking. So what doyou do in that situation? They have
four hundred and thirty five teams therethe Board of the case, CBS should
have walked around. They should handout They should when they email you your

(29:56):
email saying thank you for judging.They you should put a survey and a
questionnaire on there and read and actuallytake that input to heart and figure out
what their competitors need and say,hey, you like see live scoring.
Okay, cool, I don't reallyknow what film in by live scoring.
We pick the phone up and callPhil and say, hey, Phil,

(30:18):
you mentioned an American Royal comment card. You love to see live scoring.
Tell me what you look like wesee with that, I'd like to see
if it's possible you you present yourtheory and somebody from CACBS goes, no,
we can't do it because of blankand blank, and then you go,
okay, now you have your answerbecause instead right now stand standardized whatever
it is you would like to seethese things right instead of somebody typing in

(30:41):
it. But but again, ifthe judge takes the score sheet and hands
it to the independent third party,it's all blind by accounting. It doesn't
matter. There you get the thingand you say, all right here,
mister third party person, okay,here's our score. More of this.
I'm done. Why are you tok and I X Barrel stay out of

(31:04):
my d MS. I don't wantto hear about it. What wrong.
I'm just asking a questions. Iam not accusing anyone. I am just
asking questions as a third person atthe third party, person who does not
compete in these and who has nodesire to compete. Last last rank.
Go ahead, finish it up.I just don't understand, yelled at Phil.
Go ahead. I just don't understand. Okay, So I want to

(31:29):
change topics here real quick. Okay, do you guys taught me a lot
about instacart, like this new rightright? Oh, it's all bs,
It is all bsyes this. Itook an uber long uber drive to this
bar right on the weekend. Ileft my lip pillows inside of the ubercr

(31:56):
Well, you try to get aholdof uber driver. That is completely pointless.
You ain't glasses, you ain't gettinghold of nobody. It's not happening,
not happening. So the lip pillowmachine was in the thing gone.
So I'm like cool barrel boy,Phil. They said, you know instacart,
they do stuff, they deliver cool. I hit up instacart, bro,
they don't sell lip pillows on instacarbecause he can't sell tobacco because it's

(32:17):
underage, because the kids bs.It's all b s all right, another
another time, I'm sorry, youcan't buy alcohol and tobacco. You can't
buy as got back in c Ihad like I was cucking barrel out.
Hey, I know what you couldhave done. If you're really smart,
you would have called an uber andhad him go pick it up for you

(32:39):
and bring it back. Alright.So I've been a post on our on
our Instagram feed right asking it's TurkeyWeek. We will not be here for
Turkey Week. There will be nopodcast Turkey Week. So I want to
be here. Okay, sure,show up. I won't be here.
You can talk to Rinton in outthere by the door, yea, whatever

(33:02):
he is, you can. Yeah, you can talk to the Yeah.
So I asked if anybody had turkeyquestions, because you don't really know anyway,
it's a lot of turkey questions.And I listened to you this morning.
It's on the on the radio.People are deafinly scared. People are
terrified of cooking turkeys again. Iam I'm an amateur backyard guy and I'm
cooking turkeys. Left and right forpeople because people are terrified. Do you

(33:24):
know why. What's the biggest thingin turkey safety? Do you know that
it has to be over a certaindegree? Get you a thermo pen it's
over. No, no, youYou have to get your turkey above a
certain temperature within a certain amount oftime or the bacteria will come to life.
Correct, you have you have toget it moving. I get all

(33:45):
that, you know that, ButI think the reason why. I think
the reason why. I think thereason why people are scared of cooking turkeys.
You could get your whole family sickdoing that. It's twenty twenty three.
I have a fuck it, excuseme, stomach of steel. Here's
here's here's the reason I think peopleare scared of cooking turkeys, because what
is the main when you think ofThanksgiving? What's the one thing you think

(34:05):
of? Turkey? Right you're cooking, you gotta have a turkey. If
you screw that up, everybody's gonnabe like he screwed the turkey up last
year. I think people psyche themselvesout with doing a turkey. I personally
don't get it. If I cancook a turkey bacteria thing, I've not
seen one comment, by the way, on any turkey threads you do have.

(34:25):
I'm letting you know because a lotof people who smoke turkeys get the
whole family with the runs at theend of the day, and also some
people don't. The other reason urbanthat fills is because Uncle Rico's green beans.
I also think you have people whowho get themselves sick because they don't

(34:46):
thought properly. Well. I havea friend of mine who was talking about
thawing out his turkey and he's like, I just leave it on the counter
and I was like, eat what. He's like, yeah, I put
a disposal panter, so doesn't drainon my thing. I just He's like,
I just drain it. I justdrain it. Uh, he goes,
I just drained or I just thoughton the on the counter, and

(35:07):
I was like, not eating yourhouse. Hello, Brad, I gotta
call you back. Okay, awesome, alright, So question number one,
we have eight questions that we needinput on. All right. Question number
one, how are you guys cookingyour turkeys this year? And fill in
hot oil? You're defrid it.I'm no, I'm gonna smoke them.

(35:30):
And now I'm a defriend man.No, that's my way too. Yeah,
yeah, I might do that onsome of them. And I'm also
gonna do the spatchcock on the smoker. But guess what I'm doing. I'm
not you know, all of thoseparts. Okay, all let me talk
civil. All of the turkey partsdon't get eating. So I'm just going

(35:52):
for the best part. I'm gonnado a big turkey breast and I'm gonna
do wings. Good luck finding aturkey breast, a big one easily,
pad costo. Thank you. Don'tdon't say nothing that he got one turkey
farmer. You don't want turkey farmer. He's got to get the gimb it
and all that. Do a smokefried turkey even if your parents how family's

(36:13):
cooking turkey and all that, don'tcare. That's fine. Get your own
setup, smoke your own get alittle turkey. Smoke it, bro Smoke
it to like one twenty one ten, one twenty pull it out, deep
fry that s o b bro.It is the best. I'm telling you
right now. It's the best turkeyyou'll ever have. All right, all
right, Question number two number two. Wait, you're not cooking a whole
turkey. You're just doing breast andso my So, I'm doing surfing turf

(36:37):
this year because my daughters stop eatingme. She's only she's what a Pesbyterian?
Yeah so she's what does that mean? What is fish? Yeah?
Fish? So yeah. So I'mdoing a big giant lobster tail and a
shrimp a seafood pela, and thenI'm doing turkey for everybody else and I

(36:57):
might go in a ribb thank you? Right? What's on? Sinner?
I think show up, show up, show out, freak out all right?
Question number two question best way toget more smoke on your turkey?
Liquid smoke? No, bro,I vomited in my mouth. I know,
I know, No, you know. I think it's just like cooking

(37:22):
chickens. No, it doesn't needmore smokes. It doesn't because if not,
then it can take on too muchsmoke and it's not good. People
get wrapped around this like, ohI don't taste the smoking, Well you
probably shouldn't. Yeah, yeah,exactly. It's like cooking chicken, like
you ever overcoat or like yeah thatactually makes me sick, believe it or
not. How many if someone oversmokes something? How many? I can't

(37:42):
wait? That is one of myfavorite things is getting online and watching everybody's
turkey and they're just like, oh, look how big. But I just
feel like I'm that guy. Idon't want to bag on them, but
I also want to be like,yo, broach, I'm calling them out
like if you like, I wouldlove to help you. Like I slid
into your question drink what number three? Have you ever cooked turkey legs?

(38:06):
How would you recommend cooking them?I have never done that? What Brian,
where do you get turkey? Holdon? Where do you get turkey
legs from? You get turkey legsfrom? Uh sprouts? Nope, food
city. It's cheaper than minor organic. And they've been named and they've been
named. These these turkeys are they'vebeen named. They don't have any additives

(38:29):
and preserves and all that other nonfood city. You get the freshness of
the friend and they're bigger than that. So I'm gonna get I'm gonna give
a little I'm gonna give a littleuh a little tip of the day right
now. The Brian ratio. Acup of Kosha salt with a cup of

(38:52):
Turbine sugar to every gallon of water. Okay you hear that once again?
A cup of kosher salt to acup of turbine sugar to every gallon of
water you don't put could throw orangeto. I'm just giving you a basic.
I'm just giving you a basic brine. And I would put my turkey legs

(39:15):
in there and I would brine themand then I would smoke them to finish.
I mean, what's who has thebest turkey legs? That everybody?
The Renaissance Festival that in Disney fromwhat I heard, right, and both
places amazing. And that's what bringsthem together is the bron theron and you've

(39:37):
barrel. You've never cooked turkey legs? Why not? Really? The desire,
it's meaningless. I cooked my Icooked my birds, and I'm happy.
Me and my birds are friends.I like wings. You don't get
somebody, all right, So let'sgo question. I don't know what you
guys hurting me up? Bro?I listened, Okay, here we go

(40:00):
five four four four four yo.He's he has just don't get him started.
Don't get him started. Question numberfour, screw turkey. What's your
favorite side dish that must have thathas to be at Thanksgiving? It's just

(40:24):
screw turkey. What's your favorite sidedish, so yes, Phil, it
would probably be for Thanksgiving, comefirst on this? What okay? Go
ahead? Okay, bro, sweetpotato anything just passing my way? And
then the green bean cast role goahead is go ahead? Why are you
going Caucasian on me? Bro?Bro like like, are you are sweet

(40:45):
potatoes? Are you putting much?I mean marshmallows on your sweet potato?
Yeah? Bro? Cream? Butyo, are you put you have potato
salad? Are you playing raises potatosalad? I don't do that. Two
corcades, candy, the bacon wrappedaround sweet potato wedges smoked till the bacon's

(41:07):
done is out of this world,Bro, out of this world? Okay,
carry on, all right? What'syours? Filmy greens? I can't
man smoke turkey, they never tastegood. I'm gonna go with green and
castrole Yeah, green castles lip,Dude, it is lit. If you
bring that to my house and youI will be there and you bring some

(41:28):
green yellow or brosia or some somesweet potatoes with with with marshmallows, you
will be feeding. You'll be feeding. Actually, you'll be feeding. Go
you know you don't. Actually Ithink I'll go with what okay, fresh,
not store bought, real homemade rolls. I am a sucker for a

(41:52):
real little turkey slider, a realhomemade not not you know, store boton,
not the kings of wine like Grandma'srest and be needing that, no
letting it rise, doing all this. Yes, that's where I'm going with
that. Yes, have you seenthe frozen dough rolls that they use?
Yeah, we use just put themon. Yeah, put them yo.

(42:12):
You know what you do? Youtake them and you put them in cupcake
pants and they make it like alittle papa are alright? Alright, alright?
Next question, Okay, what aresome essential tips for a successful Thanksgiving
meal preparation? I got one.Defrost your turkey plenty ahead of time.

(42:39):
Yes, because so often everybody intheir mom's posting guides on Facebook and real
but people don't listen to it.People go get themselves at nineteen eighteen twenty
bound Bird and they're like, I'mgoing to defrost just Tuesday morning, and
the damn thing doesn't defrost. Andthen their Thursday morning they're panicking, they're

(43:00):
microwaving it, they're leaving outside inthe Arizona sun, they're doing every other
random thing. That bird's not goingto spoil. If you got a twenty
pound bird, put that bird inthere Friday night, let it go.
You want the thing to be sopliable it's not even funny. It is
completely thought. That is my numberone thaw your bird. Okay, what

(43:21):
about you, Philip, I'm gonnaI'm that is my name with one L.
I think I think I gotta gowith Barrow on that thought. So
I want to give a couple ofsafety tips along with that, right,
because you do have bacteria growth thatcan grow on the turkey. So the
way his food handler card testarity,I think you're gonna give You're gonna give

(43:46):
everybody between between the peek cassero.You're gonna give somebody to runs. You're
gonna give somebody to I call theThanksgiving cleanse. All right, So all
right, all right. So theway I throw my turkey is I'll get
cooler, right, and I willstart my brine. I'll have like my

(44:09):
ratio what I told you, I'llthrow some oranges and some garlics and some
peppercorn in there, and I willlet my turkey defrost and brine at the
same time in that cooler. Yeah, keep checking on it, make sure
it's you know, at a goodtemperature, and add a no more ice.
But as it's the frosting, it'salso brining at the same time.

(44:30):
Then the night before take it outthe brine. Let's waste Wednesday, yep,
yep. And this is why it'sa great time to do this,
because you don't you don't have toworry about too much. Take it out,
dry it off, do your injection, do your little butter stuff,
leave it overnight uncovered in the frigerator. That tent skin nice. And uh,

(44:53):
I think that is a secret ispull that bird out the night before.
Do you season the night before,I'll inject. I'll season on the
way out, like I feel likeseazoning out. Season night before. I
can make it too salty exactly exactlybecause because like we just said about the
smoke, when you're talking about poultry, poultry is more of a sponge.
It's more of these softist meats thatyou don't really have to add a lot

(45:16):
to get a lot of fun.I'm right there with you on that.
All right, Well, we're skippingquestion seven because it's a redundant one that
we talked about Brianing and seasoning tips. So we just answered that great job,
Philip. Yeah, yeah, wellI'm gonna say my Brian I go
with I'm gonna yes, yes,Hey, I know you're gonna hate on
it. I go get the meatChurch bird bath Brian, because you know

(45:37):
what it is. I will tellyou that it is nothing else. You
know met Church loves make sure hedoesn't dodge us about not coming on the
podcast. He dodges you exactly.No, I like his I find his
Brian is good. You know it'sgreat about his Brian. If you're like
me, you're an amateur in yourbackyard and novice. You can't mess it

(45:59):
up. Well, you can't messit up. It is. I get
that. It's it's idiot proof andyou can buy it from his website if
you need it. Quicker Amazon sellsit and you get that thing primed to
you. Look, I get thatI'm all for using additives. But if
I'm buying organic, if I'm ifI'm feeding my family, no, I

(46:22):
agree, and you want the organic. Yet if I'm feeding my family and
and I'm spending more money to getthe best cut of meat, I don't
want to put the stuff that thatI try to avoid by getting the organic
or the best cut and put itright back in there like you're you're sorried
about the organic. You sort aboutthe organic, but you're gonna go ahead

(46:43):
and put butter on it. No, I said, if you're one of
those that put butter, I don'tput butter. I don't put butter.
Baby, I don't butter. Idon't, but I don't. I don't
butter my baby. Yo. Butnow you know what I think that goes
along with the green bean casse role. I see a lot of people go
under the skin, put all thatbutter underneath the skin and the black I
inject. I make my own homemadeinjection. And are you sharing that recipe?

(47:07):
Uh? Yeah, probably not man. Yeah, a couple of maybe
posts on social media, and thenit can be a good video for gravy.
What's what's your Gravyes? What yougotta make gravy with the guns with
the neck? Yeah? Okay,so yes, but you don't agree with
that. So take take your neckand when you're smoking your bird, throw

(47:29):
it out on your smoker. Geta little smoke on that, and then
break it down with some onions andnippers and then and let that make that
rude that brown and then get alittle bit of chicken stock into that put
a little time. Now we're onpoint right the last, but not least,
what's your take on leftovers? Anycreative ideas for Thanksgiving leftovers? Done?

(47:57):
So I'm pull this up and findthis. I saw this. Yes,
first off, if you don't likeI feel, if you don't like
thanks having leftovers, I may thinkyou are possibly maybe not listening to this
pod. Yeah, or you're oryou do some shady stuff like I don't
trust you. Yeah, so Igot I got one right here, and
this was incredible. So you takeleftover stuffing? Dude, don't be even

(48:22):
starting. Who is this from SIT'son Instagram? Okay, so when did
you see this? Two days ago? Two days ago? Yeah? I
have a video from two thousand stuffingwaffles. Yeah, from twenty sixteen.
Well that's what I do. Wellit must be somebody did it better.
Thanks for following me on YouTube.Well this, this person did better than

(48:43):
you. That was gonna be mine. Sorry, betterman over here. This
guy's got two point one million followersand this other girl's got two hundred and
sixty six thousand. Okay, Wellgo on bitter. No, no,
no, go ahead, that's fine. I was gonna say that. That's
my other one. I was gonnasay, since bitterman over there, lord
want to talk about you know what? You know? Because I see that

(49:07):
same video today and I'm like,Yo, nobody's doing that, and I
was getting ready to releiate what I'mgonna do. I'm gonna make that video
for you this week and I'll giveyou credit, but I'm gonna say that,
you know what I mean. Since, by the way, is he
okay over there? He's very bitter. He's very bitter day because he didn't
like when I brought k CYB stuff. He got on coming. He's buried

(49:27):
himself in the couch there, Barrel. I get the d MS, look
at all the bs, and I'mlike, but hit Barrel up. Don't
know, I'm out of it.Here's my thing is, I'm not saying
anything bad. I just have questions. I know you, I know you're
not questions and I'm not gonna callhim out, but they have questions.
I'm just like, yo, gosee Barrel, Go see Barrel. Talk
to Barrel. I mean like Ihad to asking make out like I had

(49:49):
I had questions. I had questionsabout judging before, and you know they
slid into my dad. But youknow we had we had that guy from
Utah, and I talk to Smittyabout it and I learned some stuff I'm
down to learn. Okay, Icannot give you some positivity. Do you
give some positivity? He needs you. Guys are fighting right now? Are

(50:10):
not fine? I'm just making mevery. It's making me very talking with
the picture you posted today with theheadband, what was that, bro,
Like? Was that an AI generatedan image of you? It was horrible.
That was horrible. It's horrible likethat down and that was fat hearing
children. But but what was withyour sweat headband? You that out of

(50:31):
a T shirt? I do wantto I do want to, bro,
Let's see where I'm out on you. Guys. Don't want to hate.
Let's just see where I'm at.But I have a turkey left over thing
when you're done. That's really good. Seventy eight likes, bro. Uh
Okay, my meeting got rescheduled,but I do want to say I like
the standing up. Yes, threepeople, no, well three and a

(50:55):
half people, three and a halfa half person because the other person wasn't
talking to me. It was anoverheard commisce. OK, all right,
so three and a half really,but three people came up to me and
said, I live in this littlepole dunk town. It almost remind me
of your brother. I was like, oh, what deal? It was

(51:15):
somewhere else they have running water.But but I am so happy that you
guys put this podcast together because it'ssomething I could listen to. It's entertainment.
It just I wait for it tocome on like a TV show.
Shout to them. And then aswe're standing there at awards, yeah,

(51:38):
barbecue because my brother Smitty was standingright there wait for his awards, right
and uh, the guy came like, is that feel the grill? Yo?
Damn podcast bro. He's like Iknow, he's like, yo,
that pod. I was like,why are you standing? You know I
can hear you, like right here, I hear you. So we're doing
our thing. Thank you for listening. Thank everybody, Thank you for listening.

(52:00):
Download everywhere. Tell your mom,to your aunt, to your uncle,
Rico, everybody. The best thingyou could do with Thanksgiving leftovers is
roll it up in an egg rolland deep fried. Call them Thanksgiving egg
rolls. You take the turkey,because because write what is the best bite

(52:21):
of Thanksgiving? All of it?Well, that last bite, this goes
with this goes with mine. No, because if you put that green up,
bring green beer? Can you putthat green bean? Cats rolling my
egg? Grow? What I do? What I do, and I have
done it once. I should doa video of it. I do a

(52:44):
Detroit deep dish style thankshaving leftover pizza, because you think about it, what
do you like about thanks? Hevyou love use the leftover? So I
use the gravy as a sauce.The gravy is the sauce. I put
just a little bit of cheese onthere. Nothing crazy, It's a little
bit. And then I take chunksa turkey on there and I cook it.
And then at the end, whenit gets almost done, I put
stuffing on there. Kind of cookthat stuffing down in there. I like

(53:07):
a little green beans on mine,so I put a little green bean cast
on the top at the end,So like the last few minutes when that
oven is screaming hot, so youstart to get a little warmth on there.
And then when you're done, ifyou really want to get creative,
take the cranberry, take the itwas just the sauce, not the big
chunks of the little sauce at thebottom of it, and just drizzle it
on the top of it. Getsyou some of that. That's good.

(53:31):
But what you have to do onthat one if you do make it doing
a Detroit style, since the gravyis really thin, it will run.
It will do alize night. Youwant to par bake your crust, your
par bake your dumb so you wantto get it done. To get your
par bake on there, put alight layer of gravy on there, not
a ton of it, because thegravy will run and then you got a
sloppy ass mess. What do wecall that? The barrel boy left over?

(53:52):
Yeah, we call it whatever.So you do, you put a
light layer of gravy on there,cook it more a couple more minutes,
get it hot. At the sametime a show you say, put your
turkey on there, and then yougot your cheese and all that on there.
And it's just because, like yousaid, with the Detroit style,
sauce usually goes on top, sojust a little bit backward. So I
put sauce down on the bottom onmy first leg, A little cheese and

(54:14):
turkey on the top, and thatall kind of withla sauce. No,
no, no, I'm saying.Usually with Detroit style, your pizza sauce
goes on the top. And soinstead of putting, I do it a
little backward. So I put thegravy down to the bottom layer, little
cheese, little turkey on there,then top it with little green bean casserole.
There I'm doing the egg rolls andI'm doing the freaking pizza. Yo.
You you take turkey? Can youplease make a video of this?

(54:36):
Yeah? Take turkey stuff, takea little collar greens. You can even
put a little mac of cheese inthere. And then when I take with
my uh my cranberry sauce, Imix it and I do like cranberry and
a little bit of barbecue sauce forthe dip, so I dip. When
when I dip, we dip,we eat it. Put my hand up
on my head. So yeah,that's that's that's why I do with my

(54:58):
leftover is and the sandwi which isthe best, right bro. I eat
the turkey to probably like the allnext week yo turkey sandwich. So you
know what else is good? Likean open face open face like turkey sandwich,
right, yo. You you getthat bread, nice and nice French
bread, and you got that niceand toasted, and then you put the

(55:21):
you put the turkey on there withthe gravy, kind of like what Barre
was saying with the pizza. Yeah, and then you know you put you
pour that gravy on top. AndI'm more excited what I got and see
and this is what I do withthis, So screw the This is my
whole process. So obviously have Thanksgiving. Yeah, Thanksgiving on Thursday, right
Friday night is when I get everythinglaid out for the pizza. I make

(55:44):
it all prepare ahead of time,and I get that dough to all it's
it's ready to go. I gotto pull it a little bit up before
because what happens on Saturday after Thanksgivingis the biggest week into college football.
Yeah. You got the game,yeah, Michigan versus Ohio State. Then
you got Auburn versus Bam in theeye Iron Bowl. You got all these
great college football games. And Iusually I start tied on about seven thirty

(56:06):
eight o'clock that morning. Oh,I get it's like my favorite weekend of
the year. But then so thenaround noon when the first game's over,
I start getting everything prepared, andall you gotta do is just get that
all out and ready to go.You don't got to do any dough mixing
and stuff like that. Let metell you what I want to see.
A drunken barrel boy pizza. Drunketbad boy pizza. I'm excited for leftover.

(56:31):
Let's post it, baby. Let'shey, we could we could get
together over the course of this weekendand make some pizzas. Yeah, let's
post it. What do we gottado, Let's post it. I don't
know. I got catering kicks SaturdayO caetering. You go ahead. Okay,
so one last thing before we wrapthis up. Okay, I don't
know who did it, but I'dlike to give flowers to whoever has created

(56:55):
Actually, I would take credit forit if I did the Kyle Manacatti Instagram.
No, I didn't do it becauseI don't have access to those photos.
You know, you know that theydid it. It was either I
think it was his brother Josh.No, it was two people. Josh
was dealing with me. I thinkit was I think it's his brother.
No, it's two He's not smartenough. Your brother's a smart dude.

(57:15):
Yea, look look look it waseither two people Barrow was bashing. Yeah,
no, it's not bashing. There'san Instagram. There's an Instagram.
I wake up Sunday morning. Iwake up Sunday morning, and I see
you got a new Instagram follower andit says somebody you know and a car
and it's just Kyle Mannicotti. AndI was like what And in for a
second I thought that Kyle was justscrewing around and I was like, wait,

(57:37):
what is this? What is Kylemannicottilet? And I was like,
I was like, wait a minutehere, And I just started dying when
I saw Kyle Manicotti. And it'sgot phil the grill. That's what it's
like. A It's a guy withjust his leg out, but he got
he got ankle bracelet on. Idon't know why we're giving this dude flowers,

(57:59):
no, because it's just like it'sa friend. It's a friend.
I'm good with that. I'm goodwith that, yo, but his there.
I have a stalker situation on TikTokYo. Yeah, we do.
And I would love to talk moreabout that, but I don't want to
get you know, who I thinkit is Barrel. It's either it's two.

(58:20):
Smitty's pretty smart, no me upas if I hit Smitty up.
I showed him because we were togetherand I was like, yo, look
at this, and he was likeyo, what he's like? Yo?
He said, Kyle did that.I was like, I don't know because
he was like questioning it. ButI think it's your boy, Chris Webb.
Oh, probably is your boy,Chris Webb. I think it's your
boy Chris. You know what ifthat makes sense? Because did you see

(58:42):
my flower bouquet that I guess,yeah, roasted on Facebook and you had
to borrow the vase. I'm counted. I counted the laughs. All right,
So thank you everybody for listening thatyou're already for their turkey questions.
They would have a good Thanks.Have a happy things, Evan. If
anybody creates any good left of recipes, tagus yeah, yeah,