We Have Seen The Future Of Barbecue

The Gang Is All Here, Minus Someone..... None The Less The Show Goes.... This Week's Episode We Break Down All The New Barbecue Items Being Showcased At The CES Show In Vegas. Are You Ready For An Indoor Smoker, An Oven That Cooks At The Speed Of A Microwave, And An AI Inspired Cooker That Could Potentially Change EVERYTHING! We Talk About What Current Items In The Barbecue World We Are Most Excited To Try In 2024. We Get A Really Big Update On The Future Of Kyle's Restaurant, Are They Opening Soon? Is The Menu Finally Done? Are Things About To Get Real For Klye..... We Also Cover The Upcoming Football Playoffs, And Barrel Is Creating A Dish That He Thinks May Go Viral!

Episode Transcript

(00:00):
Welcome to Don't Drop the Tongs,the barbecue podcast that tells you the stories
that other barbecue podcasts are rather afraidto tell you or they don't know.
We tell you the unedited, realtruth about the barbecue world and also the

(00:21):
other randomness that goes through our minds. I'm barrel Boy, joined today by
Kyle. You're behind Barbecue in theHouse. Generally we have Phil, Phil
the Grill here, but Phil isalso Phil the Builder. The second week
of the year, we're gonna missthe podcast. Can we start a tally
on how many we're gonna miss?We are now we're gonna go ahead and

(00:41):
put this, I'm gonna say thisnow on record on the podcast. We
have rules. There's gonna be anew rules. Can be like a friendly
rules. I mean it's a podcast. We're loose, but there's a new
rule. Because keep in mind,over the Christmas holiday, Phil sent out
this very like I know well Iread you. I almost try to say
like angry, like it had somelike drive behind the email of it.

(01:04):
Drive there we need to do thisto be successful, and it was like
dut it out. Well. Thenwe realized a I wrote it and filled
the next shit right, But thewhole thing was about like coming in prepared
and you know, knocking it outand doing all this stuff and these goals
and you got it, all thisstuff. We're two weeks in Week one.
Phil shows up fifteen minutes late.Week two. He no shows us,

(01:30):
calls us at least minutes before we'regetting ready to start this. Now,
we understand Phil has a other job, as he's working in construction,
but we all myself. You,Kyle, you have a job as well.
I mean, heck, you probablyare busier than most of us right
now. I mean between your nineto five job opening the Unicorn restaurants,

(01:52):
yes, plus everything else you havegoing in and competing on. I mean
everybody's busy. Yeah. Phil onthe other hand, thinks he's the only
when busy can't make it. Sohere's the new rule. And Phil,
if you do go back and listento this episode, you will know this
the new rules rule. The newrule will be if you are more than
ten minutes late, or you missa podcast without giving ample notice, like

(02:19):
we're talking a few hours before therest of us get here. In quarter
priority day, like things come upin the morning, you can look ahead
the day and like, this isn'tgonna work. We usually record around eleven
thirty noon. If you don't letus know by nine you or you are
ten minutes late, you are requiredto bring lunch to the next podcast recording,
or bring forty dollars twenty dollars forme. Twenty dollars may not for

(02:44):
me, but twenty dollars the otherperson, so that person can go buy
lunch. New rule. If youdo not do that, see, you're
never gonna have to pay though,But hey, I run it. You
run the whole thing. But Iscrewed you over the time that you were
sitting downstairs. I've had meetings beforewhere we've had tech glitsues, I've had
to cancel last minute. Yeah,I've had my fair share of you know
things that come up where I'm like, hey, you know so again,

(03:07):
if you're more than ten minutes late, or if you don't give ample three
hour notice before recording, you owelunch or you always the other two people
twenty bucks person I'm in. Ithink it's fact. I'm with it,
but I know he's busy. Theygot a big KCBS contest this weekend CASEBS
and six. He's doing barbecue he'sbusy with that on his ninety five jib,

(03:28):
I'm just saying he's probably busy gettingready for that. I still don't
know how he's getting all this stuffthere that should be uh, because Smitty
already said you're allowed to what heasked, Smitty, Hey, I need
to can you? He's like,no, you got one case. You
can add one case to my truck. That is it. So I don't
know how he's getting everything up there, but I figured out or he'll borrow
it. So the competition is whenthis weekend we're at Bullhead City, Arizona,

(03:53):
and this one's big too. There'slike really fifty plus teams. They're
like, there's a lot of teamsfrom all of the country going to this
one. So you got steak onFriday night, You've got dessert on Friday
night, you got appetizers on Fridaynight. Saturday you got your normal chicken
ribs, pork brisket. Then theygot sausage. They got chef's choice on

(04:15):
Saturday as well, and they're upthere this weekend. That's this weekend.
Now, this is what's gonna beinteresting with that. So if you're not
listening to this podcast and you don'tlive in the state of Arizona. We
have had an unseasonably cold snap happening. It's crazy. Like usually in Arizona
we might get one or two daysa year where it gets into the mid

(04:35):
thirties. Yeah, for a low, and usually then it's like it's temporary
and then it's back in the midsixties for the daytime high. We have
not had that here. We've hada past starting Saturday basically for the next
ten to fifteen days. I meanour highs are like in low fifties and
dude, it's forty today at noonexactly now forties. I mean overnight lows

(04:58):
are in the third he's blow freezing. It's very unseasonable to the point where
up or where I live. Wehad my video with the hail and all
that look like the snow. It'scrazy. That was on Sunday. So
my point is with Bullhead City,I know that their weather every single year,
every year is horrible. Yes,we look at looking at Bullheads this
weekend. I'm apted. Yes.I mean, if you listen to this

(05:21):
podcast and you are back East,I know we have listeners that are in
Canada and everything else. You're likethese guys are absolute wisest. But I'm
gonna say this for us Arizona guys, this's gonna be cold thirty two thirty
six for Low's highs in the lowfifties. Yeah, goth bullhead with the
wind they get up there, thatmight that might be a cold. That's

(05:41):
the funnest cold cook for Arizona.Please, I'm letting you know that.
But no, that's a great contest. It's one of the funnest ones I've
ever been. What's the contest namesfantastic Slaberama. Okay, but their weather
sucks. It's horrible. Last yearit rained the whole time. Really,
I think I remember you guys gothe whole time. So he's got that
this weekend he's roll into that.This are you regarding missing it? Yeah,

(06:02):
but I got I got bigger issue, not issues. I got bigger
stuff I'm doing. Because if youdon't know, Kyle is opening a restaurant
coming soon, hopefully sooner than later. We'll get into that more later here,
but here's a restaurant jumping, Soyou're not going to be competing as
much in twenty twenty fourth. Idon't think I'm competing at all that really
not even like if you get invitedto the Royal or anything like that.

(06:26):
No, I'm not gonna I'm notgonna compete. You're gonna focus trickly in
the restaurant. I gotta get that. It's got to get going. Good
good for you. So I knowthat that's you know obviously thing now speaking
of competing, I saw that theannual results came out for the West Coast
u SCA, Yes, grabs youfinishing what fourth, fourth overall and that
was so it's a it's a leaguethat's combined with all the contests in California,

(06:47):
Arizona, Utah. And I thinkthat's it. I think that's it.
So all the all the cons thatgot tons of contests, and so
every where you score, every timeyou score in like the top ten,
you collect points for that. Okay, So I took fourth overall with only
doing thirteen contests. Last good foryou. So now that's just steak.

(07:10):
That is an ancillary. That's anice good for you. And how did
you do you know, how dothey break it down by state or is
it just by region? No,it's just by it's just by all three
combined school with all three got chasebecause a lot of us, there's a
lot of con There's not a lotin Arizona, there's hardly any, but
a lot in California, there's aton in Utah. So we would travel
all you know, circuit pretty much, and we just travel that and do

(07:30):
that and whoever collects the most pointswins, good for you. So no
competitions for you in twenty twenty fourdoesn't look like as of right now.
Yes, as right now, andthen Phil's got the big competition Slaborama this
weekend. Bullhead, Well, hopefullyhe does well at that. I mean,
maybe he's preparing for that, Ihope so, I mean because we'll
be at the rules because well we'vebeen talking a few times this week this

(07:54):
past weekend, and he's you know, at double checking, like all right,
hey, so what do I dofor like appetizer? Does it have
to fit in a box? Andall these are rules? Yeah, but
they Slaborama is different. Okay,I'll give him that, just because they
they have two side categories, whichthe two ancillaries on Friday Night, which

(08:15):
is appetizer and dessert. Now thejudges typically you would put it in a
box, turn it into judges thiscontest, the judges all walk to your
booth and you got to put onlike a ten to fifteen minute dog and
pony show and explain to the judgeswhat you ate or what what you made,
what you're about to eat, andstuff like that. So this one's

(08:35):
a little bit different. So hewas asking me questions about that, but
he said he mentioned something about dessert, So I think I think he might
be doing dessert this weekend. Ihope he does well, I really do.
I want him to crush it.I love Phil. Yeah, I
know we're giving him some shade rightnow, but I love Phil and I
want him to dominate because I'll bereal. Twenty twenty three, was it
up? Been down near for theguy and you know want them to have

(08:56):
a big year. So wish themast all the other friends that are contest.
Yeah, because everybody's here. Everybody'scoming to this well good hopefully.
You know our friends have Smitty fromLoot and Booty and all other friends that
are competing, Good luck to them. Okay, So also going on here

(09:16):
in the I guess you'd say thecountry or whatever is the was it CS
the electronics show coming and there's allthe different things. I've been seeing some
stuff on it which is crazy,so uh I believe. I mean,
look this to jail. But checkhere. A CS goes on in Las
Vegas and it is basically the future. Yeah, and it's stuff everything from

(09:43):
household stuff to video games to everythingequipment. For example, did you see
the new thing that's the craze thateverybody's talking about. What's at cees for
your home? It's gonna they say, revolutionized televisions. So you know how
you got your big screen hanging wellright, yeah, you look at the
wall. No matter what you coloryou paint the wall behind it, you

(10:05):
still have when the TV is ona big black box right ye, that
sits up there and you're like,okay, cool, we've come used to
it. LG has come out withthe technology now that the TV is see
through, so therefore when it's noton it it looks like just a picture
frame. Oh like it's just clear. You can see like it basically blends

(10:26):
right into the wall. Nice,or you'd be able to turn it to
where like it might look like anaquarium. All these different things. I
know they've had it before where ithad to be on to do all these
different stuff, but basically it's asee through television. They're saying is the
new thing that LG has come outwith, and they claim that it could
revolutionize TVs the way flat screens didwhen people were like, you can hang

(10:46):
out like a picture frame. Well, now this you'd have an one.
I even see it. I justhope it doesn't turn into one of those
remember those curved TVs which was sucha flop. Remember it was like,
oh, this is the new everyone'sgonna have this, blah blah blah.
So I got a little insider that'sout there in the Old Vegas show because
you're talking about the barbecue world.Check this out. Okay, they have
a barbecue well a grilling home appliantout like home. Yeah, because one

(11:09):
of the other appliance is coming out, try interrupt one of the appliance is
coming. There's two things. There'sone that I think someone's really cool.
Obviously, you know what a Cureegg machine is, right, think cure
egg. Put your pod in yourCure Egg machine. Now you're gonna add
milk to it, push a button, and in ninety seconds you have ice
cream. Yes, I think Isaw that on the news last linek like,

(11:30):
are you serious? And they incredibleninety seconds boom ice cream. And
the other one there's ice cream pods. Ice cream pods. Essentially let's go
now. Granted they're probably gonna findout in five years it causes, you
know, some horrible things and we'reall going to be upset that we did
it. But the other one thateverybody's coming out with that it is crazy.
I have you heard about this newoven that's coming out? Hold on

(11:54):
which one? Uh ge, No, Okay, there's one I gotta look
at. It's a new oven.It comes out. It can cook at
the speed of a microwave. They'resaying, cook a chicken breast in three
minutes, but out the brebery,taste a whole turkey in like sixteen minutes.
Wow. Crazy, all right,So you having the grilling outdoor,

(12:16):
So this one, they claim,the GE profile is revolutionizing food smoking with
our smart indoor smoker, using thesame wood pellets as an outdoor pellet grill,
your food receives delicious wood smoked flavor, while the active smoke filtration turns
the smoke into warm air. Soessentially, think of a big microwave.

(12:39):
Now three racks you put it.I saw the video. You put like
one third cup of pellets in it. There's a meat probe inside of it.
Throw your brisket in there, putyou meat probe in there. Hit
what you're cooking brisket? Boom,See you later, Wow, see you
later. I think you did offfrom inside the house to see I don't

(13:01):
know. I mean, yes,I think it's cool. But in a
way, I don't like that becauseI love part of the reason why I
like smokers, and I know youguys hate it, but the flat tops
and all that is. I lovecooking outside. I love as much as
I don't like waking up early.There's something about being up before the sun,
when the air is clean and chrispfire to that smoker, getting that

(13:22):
first smell with the morning air,and putting on your pork, putting on
your brisket, and being like,damn, but if it's just you,
two kids and a wife, it'sforty degrees outside in Phoenix, Uh,
pork, but guess what you're goingin the old the I think what's also
interesting about that too, is itcould really open it up to They got

(13:45):
how many people would maybe be interestedin barbecue smoking, but they live in
multi what they call multi dwelling establishedlike an apartment apartment, as I'm saying,
apartment complexes, condos where they don'thave backyards. Think about and they're
not allowed to have anything on theon the path on the patio. Correct.
You think about people live in NewYork and high rises and apartments you
know, Boston, La, allthese that don't have the ability to do

(14:07):
that, that are now able tohave that. I mean, it opens
up a whole nother realm on thatand speaking of it like now it speak
only what I do in the patios. I have a buddy of mine who
lives in New York, came outto visit, fell in love with my
smoker, was all about it,right. It was like, oh gosh,
he's like, man, he goes, love to have one of these
in New York. I go,you got a balcony? He goes,
yeah, I got a little balcony, you know whatever. He goes,

(14:30):
but we're not allowed to have anygas things out there, you know whatever.
So I was like, wait,can you get away with electric?
He's like, well, what doyou mean? And I was like I
turned him out of the little GMG. Yeah, So he does he takes
his little Davy crock or what dothey call it now, the little the
little GMG. He takes it andhe stores and he cooks outside on his

(14:54):
patio with electric on it. Andhe does it and he goes. They
haven't got on me with it.He goes. Because he goes, they
ever come to like report. Imean, he goes, I just don't
plug the thing. And he goes. They ever look, goes, they
can't see it because I put itaway. I'm like, that's a genius.
I have a buddy that same typeof thing. He lived, but
he lives here. He lives ina high rise and he's got a thing

(15:16):
he's got, he's got the littleGMG. And what he does is he
turns it on, the GMG onoutside, turns it on. He gets
his leaf blower out and he'll blowit when the GMG starts up, you
know, because a lot of themhe's blowing it and there's no smoke.
Zero. How I've never seen himdo it, but he sits there with
the leaf. That'st genius. Bya ride with me on this one,

(15:41):
all right, oh boy, onthis one all right? So at the
c S Show, all right,here's another one. A company called Seer
Grills Okay, dropped a new grillcalled the Perfecta Okay, okay, the
world's first AI power grill. Thisthing just won first place at this CEES

(16:03):
show for the first Place Home AppliancesAward or whatever it is most innovative Okay,
So you get Their claim is chefresults in ninety seconds. No way.
So you tell the Perfecta what youwant and how you want it,
and you will enjoy a perfectly cookedmeal in the matter of minutes. This

(16:29):
device is reportedly capable of cooking overfifty types of food in a grill oven,
pizza, rotisseary, and it haschef modes. So what think of
it. You're looking at your oven, right, There's a collapsible case that
goes in this oven. You pullthat collapsible case out. So you want,

(16:51):
let's just say, steak, Ribbisteak. You put your three Ribbi
steaks in this thing, throw itin there, look at the AI tool
and say, okay, I'm cookinga ribi, what temperature I want it?
And blah blah blah. It's aminute. In twenty seconds, it
gets a steak done. So Iwatched a video does get. I watched
a video on this. They puta regular grill, dude, a dude,

(17:14):
a regular backyard guy, okay,versus this AI thing. And they
had three judges that were blindfolded andthey were sitting on a table and they
said, okay, so now Iwant you to fire up your grill.
We're gonna cook a ribi. You'regonna serve these guys a ribbi at medium.
So they said, ready to go. So the guy walks over there,
fires up his gas grill, isgetting the propane turned on, fires

(17:36):
it up, gets ready to heatup, and then he's putting a steak
on the AI grill. The guypulls the thing out, puts the ribbi
steak in there, boom, cooksit in a minute and twenty seconds.
After a minute twenty six, thisguy's grill is still heating up, so
he hasn't put a steak on yet. The steak comes out, it's done.
He puts the steak on plates servesit to the judges. This guy
still has not put his steak onyet. As he's putting his steak on,

(18:00):
the AI guy goes over there,pulls the basket out, puts a
bunch of vegetables in there, throwsit in the thing, pulls the vegetables
out thirty seconds, pulls them out, gives them to the judges ate all
that the judges ate. The guywas completed before the gas krill guy even
got his steak. No kidding good, I'm telling seriously, says for a

(18:21):
steak, you add a steak toa basket, close the basket, insert
it into the machine. Then youtap the screen. It's got a low
sear, it's got a high sear. You press go, and in ninety
seconds this steak will be done.So I want to know how it would
taste, because part of the partof the whole thing is so a minute,

(18:42):
a minute, forty five seconds,minute forty five seconds, steak is
done. Chicken two minutes and thirtyseconds, burgers one minute in thirty seconds,
salmon two minutes and ten seconds,and we'll see, Yeah, they
got so they got a chef mocheck. This is where AI think comes
in. So they got a chefmode. So now the chef mode allows

(19:03):
you to take control of these burnersand you can critique the burners on how
you want whatever you're cooking. Right, AI remembers that and says okay,
now you can add the tab tothat machine and say, okay, now
I'm cooking a pizza. This ishow I want it done. Boom.
So AI remembers that and cook's youa damn pizza. Dude. You have
to look this. If you nobody'slooked this up, please look this up

(19:26):
and just watch the video. Soit's sear Grills is the company, and
the machine is called Perfecta to checkthis out. The other thing it tracks
your fitness goals. You tell thisthing you want to lose weight, and
you got to enter in the youknow the information. I think it's a

(19:47):
BI I mean, all the bullcrap. You gotta enter that in.
Then it says, okay, uh, this is what you're eating for the
week, so you have to obviouslysupply it with food. So you say
you got chicken and veggies. Boom, and it tells you everything you're gonna
make and eat for the entire week. You don't have to do anything.
So guess what next time? Agirl, Hey, I can cook.
I can do this. And youknow she ain't got the box of Posteroni

(20:07):
sitting over there on the countertop.She got the AI girl, bro,
damn that's wild, bro. Yeah, I mean it is wild. I
mean it's crazy, you know,and you know it might seem like it's
far fetched and like not possible,but it I think back, granted I
wasn't in the barbecue world at thispoint, but think about the first time

(20:29):
someone talked about a pellet smoker.Yeah, and you're talking to people who
had stick burners that had the oldoffsets. They're like, a what a
pellet smoker with Wi Fi and youcan control by an app? You're crazy,
that ain't ever gonna work. Thatwas meild the same thing that ain't
ever gonna work. No, no, no, no. Now that now

(20:51):
it's the craze. Now we gotindoor smokers, and we got Ai cooking
us food. Bro, Ai cookingus food. See what I think is
very interesting about that, and I'mvery intrigued by it because I think this
guy is where I'm going to next. I think that it's going to I

(21:11):
think it's a double edged sword.People are more app to cook at home,
which is great. Yeah, butalso it's going to really affect the
restaurants. Why are you gonna gobuy a steak at a steakhouse? Yeah?
Granted, the service and the experience. But you're gonna go to a
steakhouse and spend I'm not forty toeighty dollars on a steak, or you
can do it from your home andhave it in ninety seconds and you're done,

(21:33):
and it costs you just the costof the cooker initially. And the
part that blew my mind. Thepart that blew my mind was they said
ready. At this video, theysaid, Okay, ready, set go.
The guy runs over to his gasgirl like a normal backyard gas girl,
turns the pro paymron gets fired up. This guy slowly walks over to
the AI grill, puts his steakin this basket, puts it in the

(21:55):
grill, tells it what it wants. Boom, ninety seconds later, it's
done. This dude's cooked vegetables beforethe guy backyard guy even put his steak
on. Wow. So imagine livingin the snow, bro Yeah, living
in the snow. I know there'speople who listen to living in the snow.
We don't have snow, but Iain't going outside of the grilled steak.
Guess what I a different than Arizona? When it's one hundred and fifteen

(22:15):
out us, you want to doand you know, oh get your get
your girl as hot as your candorverse seir it? Okay at eight hundred
degrees to one hundred and fifteen degreeday, No way in heck do I
want to do that. I mean, this leads to so many things.
I look, I think if I'mgetting one kids, I think I'm really
intrigued by I'm gonna get one steakcontest game over. I'm just taking that

(22:37):
done. I want perfect medium steak. That's it done. You can do
whatever you want. There's no rules. I'm turning that. I'm using that.
I'm getting one a I grow onebefore SCA steps in and says,
eh, you can't do this.Must they got a care you. They
still got to judge your food.That's incredible. Okay, So this is

(22:57):
going to transition to the next thingtalking about like you know this steak cooker,
you know all this other stuff.So I was at a local bunch
of shop over the weekend and therewas a guy in there. Again not
trying to bash him, but hewas the most annoying customer ever. He
was in front of me and hewas asking the person behind the counter a

(23:19):
bazillion questions about what's the best steak? What do I need for this?
What do I need for that?Like is a rabbi better? Is a
strip better? Is a bon inbetter? Just going, And then he
brought in tried tips, and thenhe brought in It was an ongoing thing,
local local butcher shop. The guywas trying to basically find what he

(23:41):
thought was the best steak, thebest steak, you know, all this
stuff, and the guy behind thecounter finally lost it, but not in
a mean way. The guy goes, Sir, I could sell you the
best rabbi I have. I couldsell you the worst cut of flank steak
I have, and the worst cutof flank steak could taste better than the

(24:04):
best cut of rabbi because I knowhow to cook it. He goes,
it comes down to you not knowinghow to cook it, sir. The
guy's because the guy kept here like, well, last time I got a
ribbin and it wasn't good. Andthe guy finally say, you don't how
to cook it? Yeah, he'slike, you don't know how to cook
it. And it was real likeblunt to the dude, and I was

(24:25):
like ouch. He's like, sir, He's like you're you don't know how
to cook it, you don't wantto listen to how to cook it,
And he goes, well, Ijust put it on my grill. And
the guy's like, well, there'sa lot more to cooking a proper steak
than just throwing it out on yourgrill, and just yeah, And I
thought that was interesting. That ledme down the thought of, in your
opinion, what do you think isthe best cut of meat, cut a

(24:49):
steak for all practices? Like,if you want to have it as like
the maat entree, you want touse it in a sandwich, you want
to use it if hetas you wantto use it in a salad, you
want to use it in. Dude, I like file I like, but
Ribbi is like, you can't.You can't be a file, a man
or a Rabbi. See. Ithink I love it. It's just I

(25:11):
think it's preference. Bro. Ithink a New York strip. I think
a New York strip that's cooked perfectlyis such a versatile cut of me,
you know what I mean? Itwas just interesting. Everybody's just going I
got to think about that. I'mlike, what do you think the best
cut is? I don't know,about steak wise, for me, it
has to be either a filet ora ribbi or like like a tomahawk ribbi

(25:33):
too. You know, like that'sa cool presentation, that's an awesome that's
who you're gonna you know, you'retrying to impress somebody. I'm getting that's
all awesome presentation. I just thoughtit was interesting with this guy, The
fire of the butcher guy was like, dude, yeah, sir, He's
like, I could cook my worstcut of flank steak and make it taste
better than your best cut of ribbibecause I know how to cook it.

(25:56):
You don't, and you won't listenand you don't want to learn. I
was like, there's people out there, bro, that are I'm gonna say
it, they're just stupid. Likethere are stupid and that's what this guy
was. This guy was like,I bought four rabbis from you last time.
They were terrible. They were tough. Yeah. I mean I can't
say how many times when I wasI was selling food off the food truck.
I have a line of thirty fortypeople in line and menus everywhere,

(26:19):
and you know a person will walkup and be like, uh, you
know they're in line, waiting,in line forever. Come up to the
window. So, so what doyou serve here? Oh? There's a
menu right there. Is it anygood? Yeah? I think so,
yeah, it's pretty good. Ohdo you have a sample? Yeah?

(26:41):
What would you want to sample off? Uh? Uh? And then they
take five or ten minutes looking atthe men, and I'm like, and
now everybody's pissed behind them, andI'm like, are people that dumb?
Like, yeah, come on,man, but cooking a steak, I
get it. I mean, Igot a buddy at work that you know,
he loves he loves of steaks,and he's got a method where he

(27:03):
does three minutes on one side highheat on a gas grill, three minutes
on one side, three minutes onthe other side, and then he's got
one of these temperature probes that hesticks in there and it's one of those
dial things, and he sits thereand pulls it onto the cool side,
puts his little temperature gauges there,shuts the lid, and lets it roll
for five minutes and pulls it off. And I was like, well,
tempers that I don't know. I'musually shoot for like one thirty five one

(27:26):
forty. I'm like, all right, it so medium. He's like,
no, that's rare. I waslike, well, one thirty five is
rare. It's like five yeah.And he's like, no, you're all
you're he's telling me. So Italked to him in and he bought a
he bought a thermopen. So hebrings a thermopen home and I'm telling him.
I'm like, look, this islike acurate, like you are going

(27:47):
to get the temperature. He's ah, I'll be fine. And I'm trying
to show him what to do.It's like, you want you want medium
rare. Pull it off at likeone twenty seven, pull it out.
Let that sucker rest for five minutes. You're good to go. So he
was. He was calling me facetimeingfreaking out about you know, because his
steak. He pulled it off.He pulled it off at like one thirty

(28:07):
seven. Let it rest. Boy. He's like it's overdone. This damn
thumapins a pos and blah blah blah. I'm like, bro, you're used
to the dial gauge, like thisis accurate. This is gonna tell you
what it is. This is instant. This is what you gotta do.
And he's like, oh, Ialways cook my stakes to this and I
use that other that other thing worksbetter, and blah blah blah. Like
bro, it's a pos. Sowe get into it on the on the

(28:30):
phone and I'm like, look,go boil some water. And I was
like, well, what is Baryl, what does water boil at? I'm
not exact sure the number. Okay, so you put the that's the question
I asked Alex to the house.So I told him get the you know,
so he boils it, gets apot of water boils it. I
was like, put your two thermopinsin there, or put your two uh

(28:52):
therma or your thermometers in there,and so what's it read. He's like,
oh, this one's this, one'sthis and your thermopen is reading breaded
boiling water or temp it water boils. I said, well there you go,
bro, there you go. Thething's ten degrees off. So people
are dumb. Yeah, no,they are, I mean, and again
everybody teaches their home. But that'sfunny. So all right we got that.

(29:17):
You know, the new things comein the cooking world. That's always
intriguing to me. Uh, isthere any new products things you're looking forward
to that are already out and available, and I want that new GMG.
Man, I'm the new GMG bad. I want the new I want that
seer station. Yeah, I wantthe I want I cannot wait for that.
It's funny you say that, likeI I really want the new GMG

(29:38):
exactly want to play with the seerstation. I want to have fun with
that. I want to see whatit could do. For example, like
I I cooked the try tip overthe weekend. You know, I do
the reverse seer on it and Icook it. I did smoked it on
the GMG, and then I pullit off and I get the seer.
I'm like, god, I cannotwait. You'll kill that sandwich, by
the way, that's a fire.I'll take about that in a second because

(29:59):
I'm not eating. I'm not I'meating well and everything now. And I
see your stuff and I'm like,mother, you got it. Looked it
was money. Bout tell you thatin a second. But I was like,
God, I came wait for thatGMG because I could pull off that
uh, pull off that tried tip. Get that GMG series station boom done.
I want the rack system. Iwant all that stuff in there.
It's just I need to start poppingout more videos. I know that's the

(30:21):
that's the big thing. But yeah, so if you didn't see my Instagram
at Bar one two five, Imade a try tip sandwich because I was
just like, I'm sitting there onSunday because it was rainy and cold,
and I just kind of went outa rabbit hole and I kind of saw
other people's inspirations on how they've donetri tip sandwich. Is I kind of
took an inspiration, yeah, everybody. So I took I did a tried

(30:42):
tip, reverse seared it, seasonedthe tried tip with SPG from Cosmos,
and then I did uh Smitty's JollyRogers on the outside of it. That
stuff is so good. If youain't played around with that stuff yet,
you need to, especially on asandwich where you want a little bit of
that spice mixing thing. So Iever steared up the try tip. I

(31:03):
took a like a chibottle role andthen I did so I took that and
then I did roasted garlic. Iroasted some garlic up in the oven.
I made a roasted garlic aoli O. I roasted garlic in the I could
have I could have, But Iwas honest, I just take it a
little late. And I was justin a hurry. I'm like, I

(31:23):
need to get this done. LikeI kind of came to be late,
like ooh, I would do this, And I'm like, I was gonna
take forever because the steak was orthe steak, the try tip was almost
on the try table was sitting likeone ten. I'm like, oh shit,
it's about done. So I justroasted up quick, did a roasted
garlic aoli with and so I putthat on the on the on the chibottle
roll, put the try tip ontop of that, and then I did
a chim cherry sauce with grilled onionson it and a slice of provo and

(31:47):
cheese FI. I mean it wasso good, it was. It was
awesome. Yeah, it was.Have you have you seen any new trends
or anything any cooking things going downon the old gram lately? Well,
you wrap everything in bacon. Yeah, I know, I'm sticking to that,

(32:08):
Like that's it's kind of absurd.No, it's not. You wrap
everything in bacon everything. Yes,call me the bacon King. It it's
who is that? That's my nichebro that's where I'm going down. That's
what I'm sticking to. I mean, and I comment everyone of your posts.
I know we're baking. It's startof the combats Barrel. I know,
I know there's one. I gota couple guys that go into my

(32:28):
dfs and be like, yo,are you in Barrel cool? I was
like, yeah, yeah, everything'sfine. That's just that's just Barrel harassed
me all the time. Grief twentyfour seven. So what do you think?
You know what I saw recently?Recently? So people are getting a
pineapple, yes, and they're they'reshaving the pineapple skin off right, yeah,
so it's just bare pineapple. Thenthey wrap a rack of ribs of

(32:52):
ribs that's the new crazy, andthen throw the skewers in there and then
throw it in the old smoker.Yeah, I've seen that, and then
they I've seen where they then whenthey cook the ribs, they have like
pineapple sauce and all that other stuffto it. That's the new thing right
now. That is one of thenew crazes. I don't know how that
doesn't sound too I'm allergic pineapple?What's up? What eleer? Pineapple?

(33:12):
What? It's the only I'm allergicto that I know of. Like if
I pineapple is so good, Idon't I love it and I can have
like a few pieces of it's likeit's gonna like it's not gonna go into
like where I need the the EpiPenwhere I don't like die. I just,
uh, you gotta have a yet, No, I said, I
don't. I don't need that,But there are some people who are so
allergic they need the EpiPen that stabssomething. I'm not like that kind of

(33:36):
Like I can have a few piecesof it, it doesn't affect me.
But if I have more than justa couple of pieces of it, I
end up uh like swelling up,like my eyes start to swell. Like
it's just not about pineapple juice.I can't have anything pineapple. I can
have fake pineapple juice, like Igo to a bar and get a vodka
pineapple, like if it's out ofthe the can that dole fake stuff that

(33:58):
they claim. But that's fine.But if I go have like any that
like, it screws me up.Dude. I like grilled pineapple though,
see I would like to taste ofit all, but I just I can't
you get. You cut up apineapple, you cut it into slices,
thick, big old thick chunk slices, and then you sprinkle it with like
a churro seasoning, so brown sugar, a little bit of cinnamon mixed together,

(34:21):
and rub that down on pineapples.Then grill it so it's got a
little char on it. It's hot. Oh bad, let's go. Yeah.
I agree. I've been doing recentlyor lately, a lot of that.
I agree that would that would begood, real good. Got the
churro on the outside and you gotthat all. You know. A new
thing that I've been I'm playing aroundwith a lot recently, and I don't

(34:43):
know why. It's not like it'srevolutionary like that. But I have been
going down a kick of making fijitas. Yeah, dude, a fieta kick
recently, so dang good. Butlike I've been getting into like triangle with
different seasonings to get that fiheta isright, you know, cooking on the
skill. It's something else I don'tknow. I've been cooking. I mix
it. You try that with Smithy'staco season Yeah, I have It's good.

(35:08):
It is good, good man,But going down a rabbit hole like
screwing around all that type of stuff. Like again you just go down things
where you just get bored and startdoing stuff. But speaking of working on
something, I will drop the tongson what this recipe is next week,
but coming out on Friday, Thursdayor Friday this week. Uh, I

(35:30):
am going to put out a recipethat here with my conjunction with the radio
station here that is very very basic. It's not gourmet by stretch imagination,
but it has potential to go viral. I love it. It has potential
to be viral because it's so cheesy. Look at you pushed cooking back.
I love it. But here's it'sfunny. So we actually got a study.

(35:52):
There was a study that came outof every year it's the new social
media trends and new things to poston social It's the new thing, right
the post and well it's all thedifferent like social things, things that are
popular on social et cetera, etcetera, et cetera. So food has
to be top. Well, itwas things that they're talking about, like,

(36:15):
you know, things that are theycall it marketing trends you need to
know about. You know, it'sall these different things and one of the
top things that people love is foodycontent. And they're like, foodie content
is including everything from restaurants to ownrecipes. They're like, that is one
of the most sharable things out there, is foodie content, and it's on

(36:37):
there like more than like anything.It's it's the new thing that everybody is
but it's the new hot thing.Where a couple of years ago, TikTok
was full of dancing, teenage danceand stupid stuff like that. Instagram was
full of you know, odds,cars, Yeah, pictures of cars and

(37:00):
people. Now the big thing ispeople want to learn how to do something.
They want to learn foodie content.People love to see that type of
stuff. So and that's all myfeet is man on, especially on Instagram,
and that's a hot thing. That'swhat people want right now. That's
the new Granted, next year peopleare I'll be tired of it and we'll

(37:21):
be sitting here holding the bag going, well, remember we had twenty twenty
four. Now everybody wants to seedances and other stupid stuff. So yeah,
but it's it'll be interesting. Itried that. I tried that viral
recipe that everybody was doing early orno late last year was the pork belly
cinnamon rolls. Yes, so Itried that. How was it? It

(37:45):
was okay? Like Bro, forme, pork belly people might be different
smoked, it's it's okay. It'sjust real fatty. I just don't think
I smore. Smoked. Pork bellyto me personally, is a great appetite
for like a big party win,somebody's gonna have one or two of them.

(38:05):
It has to be deep fried.Bro, that's it. That's the
plane. That's the plane of jant. For me, deep fried the thing.
That's it. But I did this. I did this cinnamon roll It
was good. I had family intown, so they all ate it.
You know, they all they lovedit because they don't get a lot of
barbecue and stuff. You know,they all loved it because they like pork
belly. And I'm just like,eah, it's okay, Yeah I was.

(38:28):
I would say that, I'd saythat's a fair thing. Like I
think sometimes pork belly is good,but I think pork belly is good,
like having one or two of it, Like when you see people like they
had a whole plate of it,I'm like, I'm also that way as
much as you love your bacon.I know people that don't order like a
whole plate of bacon. I'm like, I love bacon. I can't I
love can't have a bacon sponsor yet? No, I should? You See,

(38:51):
I always said, how was Ialways bar Ass or Bors? Bro?
I want bar Ass, Like,let's make it, dude, because
they're a big time in Arizona Smithfield. They're out of Arizona. Smithfield would
be great too, Yeah, butbar has sponsors that does the whole the
Diamondbacks Arena. They got a bigBars thing over there, and it's big

(39:13):
timing. And I'm always tagging them, Bro, always tagging them. I
think I'm on slide in the DMS. Bro. You should, I mean
you are the bacon. Can youimagine that getting a bacon sponsor? I
had a game over, I hada chicken sponsor. It was the greatest
thing ever. Was Redbird Farms.Dude. It was amazing. And by
the way, they're chicken legit.I know some people who listen to this
podcast have have it ability to getit, like in Colorado. They're being

(39:36):
in Colorado and Arizona and parts southof California. Dude. Redbird is dang
good chicken. I have a Ihave a what is that not a food
My food dealer, yeah, uhbrought me out a bunch of chicken for
me to try and it was allRedbird Farms. Because I was you know,
I was very specific on this stuff. I want for the menu and
you know, for the restaurant andwant to try. So they sent they

(39:59):
brought us a bunch of Red Birdfarm stuff and dude, it was good.
It was good, good chicken.It's real good chicken. People say,
you can't tell a different. Ican tell the difference between that and
someone's chicken has so much fillers andwater and just grows stuff in it.

(40:19):
So, speaking of your dealer andall that, how is birds and Bones
to Okay, we've been hearing it'sbeen rolling for sixteen mint and I got
to do a post about it becauseI'm getting blown up people because people want
to know about it. People,people are curious about. Now, this
is what I was going to tellyou about that. I thought you'd find
this interesting. I have a buddyof mine who is very big in land

(40:43):
development. That's what his that's whathe does. To be honest with you,
he's a he comes to a veryvery very wealthy family that has made
their money in land development of commercialland, residential land. They have land
all over the state that they havepurchased, all over the country that they
purchased that has never even developed,and as they do then they start to

(41:05):
develop it and sell it off,et cetera, et cetera. And I
saw him last weekend and I wastalking to him, like, all right,
it's what's the new hot areas whereyou working? He goes Florence,
Man, he goes, of God, he goes Florence. He says,
is the new everything. And Iwas like, really, why, Like
why he goes because it's a blankcanvas. He goes. The valley has
gotten and if you don't know Florence, Arizona, here in the valley is

(41:29):
from the hub of Phoenix. Thedead downtown of Phoenix is every bit of
forty five minutes forty five minutes theoutskirts, and it's kind of been an
undeveloped area. It's had a smalllittle downtown that has been there. It's
kind of the same existence for sincethe eighteen hundreds. That's Wherekyle's Restaurant is
in the downtown. It's a veryold area. The only thing that's Florence
has ever been known for. Andit's part of the reason why it has

(41:51):
it is it has a prison.Because at first pill Cosby was there exactly
for years, there was nobody outthere. No. Well, my buddy,
like, now, he goes,Florence is the new thing. He
goes because he said that the it'sa blank canvas out there, and he
was explaining how they can tie oftie into water and he got all technical
with stuff. He goes, Oh, he goes, it's the next big

(42:14):
area to blow up. And Iwas like, really, and he goes,
as I thought it was interesting,He goes. What is going to
hurt Florence, He goes, isthey don't have the infrastructure to be able
to support it. He goes,because they're gonna have people that are building
out there, moving out there thatare gonna want restaurants. They're gonna want
this type of stuff. And hegoes, there's enough of them, and

(42:37):
that's what he said. He goes. He goes, if I own a
restaurant in Florence right now, hegoes, I would be prepared, he
says, to be slamming. Hegoes because then he's talking about they're building
this whole new housing community out there, and also this stuff his company they
just sold off land to one ofthe hospitals here locally, and they're gonna
build a huge hospital out there.He goes there's he goes, if you

(43:00):
have a restaurant here, he goes, you're gonna be slamed every day.
And I started laughing. I'm like, dude, Kyle coming in right at
the right time. He's like,bro, he goes, it'll crush yeah,
And you know what we're gonna weI'll have what we will have another
announcement here later on this year aboutFlorence. But they're also so they're also
the freeway that goes out there,and that's what he was saying, and

(43:22):
they're building off that freeway to makea what is that called, like bypass
another freeway quote unquote bypass, Yeah, that goes around the ten through Florence
all the way down to Tucson becausethey want all that traffic off the I
ten. And that's what he wassaying. He was talking about all this
like he was telling us about thethirty year playing the twenty year planned to
do this, and all of asudden he was like, oh yeah,

(43:43):
he goes, basically, the goalsyou're gonna be able to go from cast
A grand essentially, yeah, andjust zip all around. Funny because bro,
that I ten leaving there every weekend. That I ten you sit on
there for at least forty five minutesto an hour because if somebody's pissing on
the side of the road, everybodyhas to up and look, or if
there's an accident, or if there'sthis, everybody has to stop. And
he was saying, drives me correct. So I thought that was good for

(44:06):
you. He's like, man,he goes, he goes, it's gonna
crush sheet. But he was alsosaying, he goes. The tough part
about it, he said, isthat is going to be getting is going
to be able to support it becauseit's not going to be overnight. He
goes. But there's people he goes, that are coming out there now.
He goes, we're building houses outthere. He's talking about how it's affordable
housing. He goes, you cango out there now and get a house.

(44:27):
He goes, yeah, he goes, you can go out and get
a house out there, and thetwo hundred, three hundred, four hundred
thousand dollars range when fifteen miles downthe road and Gilbert he goes that same
house as five six, seven hundredthousand he goes. So people are saying
it's one hundred per I can't livethat. I'm going out there. Yeah,
that's one hundred percent. Dang goodfor you. But uh yeah,
So the construction is one hundred Well, I'm gonna say ninety nine hundred percent

(44:52):
completed. The restaurant, the patio. Restaurant's done, patio's done. The
only thing the patio is missing isa big shade. And we're having diferent
contractors look at it and figure itout. But our main goal is I'm
about to say screw it. We'regonna give every table umbrellas for right now
and just get because it's ready togo. We're ready. Yeah, so
in worst case, you just takingon the umbrellls when it rains, it's

(45:14):
windy right night. So we filed. We're within a day or two,
we're submitting our paperwork to the healthdepartment. Health departments pushing us like you
need to get open, you needto get and we have some higher up
friends that are that can deal withthat that will help push our paperwork through.
So I don't know how long thatprocess takes, but within the day,

(45:35):
next day or two, we're submittingour paperwork for the UH for the
health department. We've been cooking thereevery weekend, Friday, Saturday, and
Sunday, getting our recipes dialed in, getting the menu come, we have
a menu dialed in? Yes,you have a menu, Yes, it's
official. Is it brisket on themenu? Yes? Oh, thank you?
Four? Always brisket on the menu. Four. I'm just I'm not.

(45:59):
I don't. I don't see alot of people. There's a lot
of foot traffic out there right infront of the restaurant. People are looking,
people are always walking in the door. People are always so I taped
up the windows. But that wasalso had to do with my fire Marshall
debacle, right, yeah, soI taped up the windows so nobody knows
what it looks like inside, andpeople are always walking by and you can't

(46:19):
even walk out the front door withoutgetting stopped, like hey man, when
you opening, like we're tired ofwaiting for this that then I'm like,
dude, like, people don't it'sa process, Yeah, it is.
This thing is a process, andI didn't realize how big of a process
this would take. What you know, granted we were down for six months
because of the fire stuff. Butit's all completed. The menu is pretty

(46:42):
much dialed, but it's close andI'm just repetition cooking there. Blah blah
blah blah blah. Next week we'llbe training employees doing hiring people. It's
yeah, it's are you having troubleshiring people? No? Good? No
zero problems. Good because the restaurantwas set up originally, we set it
up because I'm quitting my full timejob. Yeah, okay, I and

(47:05):
I always you hear these horror storiesI heard from Phil, I heard from
other restaurant it's hard to get people, you know, or it's hard to
get people that even care. Theyjust this is they don't get they don't
care, you know. And Ihad a kid walk in there with purple
hair, like playing on his phone, like, hey, you're hiring.
I said, ah, you justlooking at me. I was like,
no, okay, cool, juston his phone. Wouldn't make eye contact

(47:25):
me. Anyways. So we setthis restaurant up so me and two other
people could run the entire place.No problems. You know what I'm saying,
me and the other me taking ordersor cooking or the other guy cooking,
taking whatever it is. So nowI got turned on to Okay,
now we need to have waitresses.We want people in the chairs, we

(47:50):
want people ordering beers, we wantpeople you know, to sit there.
And plus it takes a lot offof like, Okay, it's not like
a food truck like where you're you'reconstantly because my big thing on the food
truck was when somebody ordered, Igot the order and by the time they
were finished pain, their meal wasup ready to roll you want to roll
it out. I was constantly constantbecause I me as a person, I

(48:10):
hate sitting in the line of thefood truck. So this is a different
type of thing for me. Sowe're gonna We're gonna see what happens.
So it's it's training's coming next week, and the menus there were dialing it
in, making sure everything we wantto do, and then yeah, dude,
it's gonna be scary times coming baby, good well looking forward to it.

(48:34):
Are you gonna have a soft opening, like you said, I having
friends and family out, and thenare you gonna have a big blowout party?
To massive. We're in plans.We're in chats right now for the
massive blowout for grand opening. It'sgonna be when the weather's not really hot.
At least it's not gonna be hot. I hope, so, I
hope. No, I mean,I don't know it's high when it's forty
degrees right now. True, it'strue. All right, we're gonna wrap
up this week's podcast. Thanks toFill the Grail for joining us. Textbook.

(49:00):
I hope you're building something incredible there, Fill the Builder. Uh check
out. If you're bored, youwant to go down a rabbit hole,
dude, just go just go toGoogle whatever and search out CS and just
go down the rabbit hole. Checkout their new technology. They're Instagram.
Go to YouTube and put in putCS twenty twenty four and do There are
just videos on videos, some reallycool stuff, not just in barbecue,

(49:22):
household, every dang thing in theworld. It's crazy to think what's coming.
It's gonna be awesome. H Weappreciate everybody. And uh, oh,
by the way, I do haveto say this, it's a very
good day. Oh, it's avery good day. The Michigan Wolverines,
my football team, won the Nationalchampionship last night. That was amazing.

(49:43):
Hold on, wait, we're notending this yet. No, I got
I got one more thing down.Now what we got? How crazy is
it that the Lions, Oh yeah, have their this is first ever,
right, No, it's our it'sour first home it's our first home playoff
game that we've hosted in thirty years. We've been to the playoffs, went
to the playoffs in seven years ago. But we were on the road against

(50:07):
your cowboys and got screwed. Andthe way the story plays out, dude,
Matthew Stafford is coming is coming home. Yeah. Now you know what,
if I was Matthew Stafford, lowkey, I'd be like, you
know what, like this is,this is home. Like, let's throw
a couple of picks. I don'tthink he will because he's such a competitor
and he wants to get that onemore ring. Bro, he's already got

(50:29):
a ring. He ain't gonna getone more ring. He knows that.
To see how the Lions fans,it'll be cheers, welcome. He ain't
nobody booing him. Hein't nobody I'mbooing Cooper Cup. He's the golden boy.
Matthew Stafford. I ain't booing him. He's the golden boy in Detroit
and we love him. Yeah.So the Lions play against the Rams.
That's bro. That is There's somany weird matchups that happened. I wonder

(50:52):
if this isn't scripted. Okay,So you get Tim Bolt, you get
Lions versus Rams, the Stafford Bowlthey're calling it in Detroit, first Division
title in thirty years, first homeplayoff game we've hosted in thirty years against
huge. Then you also get theother matchups going across. You get don't

(51:12):
forget about my point. You gotthe Cowboys planning against the Packers to iconic
franchises. But this is this isDasha. I'm not talking about lot about
it, but this is stay Shopand it all over me again. I
hate the Packers specifically was Aaron Rodgersuntil I watched them on Hard Knocks and
I'm like, oh man, Ithink said the same thing. But yeah,

(51:35):
you guys put against the Packers,which is a big storyline. They're
coming home and Mike McCarthy used tobe the head coach for the Packers.
Correct. And then you got theother matchup. You got the Chiefs and
the Bengals and and the Dolphins,Tyreek Hill having to go back to Kansas
City of the first time. Speakingof that game, do you know it's
exclusively on Peacock? Correct, They'renot showing it on Normalty bro I will

(51:58):
burn, I will know, Iknow, I know if that ever happened
to the Cowboys out Burns, itwould not be good. You want to
get real. You put my tinfoilhat on good and tight. You know
why because tim uh Peacocks struggling andthey probably paid some money in the NFL
cos O by NBC. NBC isa broadcaster of the NFL. But my
pea cock or my tinfoil hat onnice and tight. Here who plays for

(52:22):
the Kansas City Chiefs, Travis Kelsey, who has the highest ratings of any
NFL team out there to watch anygames because of all the Swifties the Chiefs
oh and her damn shows and noher shows on her her concert videos on
Amazon. But NBC and Peacock aretrying to tap into that Taylor Switz audience,

(52:42):
get them to download, to gethim to see what Peacock's all about.
So they put the Chiefs game onPeacock, hoping that the Swifties and
all the people who want to seeif Taylor King the playoff game and all
that download the app. This istinfoil hat story. I've heard of that,
Like it just makes it just yougo. But I mean, there's
so many things. And then youalso have the Texans going against the Browns,

(53:07):
which is bizarre because they got Texanstraded away their whole or traded away
to Sean Watson the Browns game.He's not even pall their stuff back to
Houston. But I mean, thosetwo teams have had a very intertwined relationship.
How do you get Joe Flacco offthe couch of two years off the
couch? Bring Joe Flacco away?Hey, but you know what Joe Flacco
is it? You know, Ilove it. I'm here just game managing.

(53:29):
And Buffalo or Buffalo Cleveland's defense isjust nasty right now. But then
you also look at you got TampaBay that is playing there, and you
got Tampa pay Ers the Eagles,and the Eagles are floundering and falling over
believe that epic collapse? Can youbelieve that they're falling a hat on Phil's
team? But damn, like they'renot good. The giants are not the

(53:51):
giants. Most put a stopping onthat. There's so many matchups this weekend
that are gonna be great, andthat ties into what I am releasing this
week and which is gonna be reallycool looking forward to it. It's gonna
be Barrel's pet. It'll be pushingout and it's gonna be fun. Like
I said, it's not a complexHosidays Friday. It'll go out probably Friday.

(54:12):
Yeah, so it's gonna be cool. Maybe Thursday, but it'll be
cool. Uh should tag peacock.I'm gonna attack. Everybody's got a heart
beat, Uh, looking forward tothose. A lot of big matchups this
weekend. I hate I love playofffootball, but I hate playoffs. See
dude. This. Let me say, I am such a die hard cowboy
fan, Like I'm die I don'tpost a lot about it on social media

(54:34):
sometimes, but I'll rock the jersey, but I'm die hard. And when
we go to the playoffs and likeif we're one and done or we make
it to the next round and thenwe lose, bro it rips my heart
out and stopped like I'm pissed offfor like two or three days. We'll
see this and that's and that's whatI mean, says a Lions fan.
We've never been good, so likethis is just like so exciting to me.

(54:57):
He said, Oh my god,you know, are you guys worri
You're gonna get beat in the firstround. I'm like, if we lose
in the first round, we don'tcare, grant it. I'd love for
us to win. It'd be awesome. But we won the division to made
the playoffs, like we haven't donethat in thirty years. Like you take
first, like I said, it'syour first playoff home playoffs in thirty years.
Like you you're so excited about You'repumped about that, which is awesome.

(55:20):
But how you feel with the Cowboys? How I feel about University Michigan
football. We've we've been close,we've had our hearts ripped out, We've
played terrible, we've had ups anddowns. Ohio State it was our daddy
for like a decade and beat thehell out of us. You know who
I enjoyed with that is Dave Portnoy, Like I enjoy watching all online.
He is a marketing maybe not evenmarketing. He is like an online icon.

(55:45):
Like I just watched it and he'stelling people f you and f like
he's going off. He bet amillion dollars in the Michigan Alabama again.
I know, but that's how Iwas too, Like I was so invested
in then wag the playoffs this year? Wait the number one overall? See
them. We gotta play Bama.I'm like, you know, well,
we won't even get into that.And I'm my god it, oh,

(56:06):
i gotta play Bama. And I'mlike, yuck be Bama. And I'm
like, oh god, we beathim, and then we gotta play Washington.
I'm like, oh great. Peopleare like, did you watch the
game last time? Oh? Wouldyou do a big party? I'm like,
I watched the game at home bymyself. That's because I have random
out bursts. I don't want peopletalking. I don't want people talking smack

(56:28):
to me. I just watched thegame. And when we won if you
watch the game, if you sawthe game or not, but like it
was close, like Washington would notgo away. They were there. We
couldn't score, we were falling apartmistake after a mistake, and when we
scored a touching on it go upby fourteen. I was like, it
was like four minutes left, Iwas like, oh my god, we

(56:51):
aren't going sooner do this. Iwas like, this is going to happen,
Like this is going to happen.And then when Pennix throws the interception,
we take it down to the eightyard line in Korum scores to go
up by twenty one. I wasjust like, this is happening. We
are winning the national championship right nowin college. So that's how I am
bro If I if like everybody was, hey, if the Cowboys make the

(57:13):
super Bowl, like, you're gonnahave a because I always have a super
Bowl party because my team's never init. Yeah, so I always have
a super Bowl party. But they'realways like, oh, if your team
makes it, Like, what ifyour team makes nobody is coming to my
house. I have bad I gotit's bad juju. It's my brother,
my dad and I sitting there.We're watching the game. Woo. You
gotta have a No. No,it's bad juju. I'm right there with

(57:34):
you now. I will say this. I'll get hammered, but it's bad
juju. If the Lions, bysome act of Congress, make the Super
Bowl, it's in Las Vegas.Yeah, I'm going bro. I don't
know. I'll expend in Vegas,dude, but it's your team. I'd
be thirty years. Okay, wedon't ever have a chance there, I'm
with thirty years. Yes, thiswould be a once in a had a

(57:55):
lifetime opportunity to do it. SoI was talking to a friend of mine
about it and we both were like, all right, they make it.
It's go time. I'm like,all right, well figured that out.
And granted I don't think we makeit because plus it's in Vegas. Of
course, it has to be inVegas. When your team makes it,
it's like, come on, man, be in Vegas and I love that
town. Uh So, yeah,we'll see the big matchups this weekend in

(58:19):
the NFL. It's weird. I'mnot a I like to give you grief
of being a Cowboys fan, butI can't stand the Packers either. So
I want you guys to beat thePackers. But I look at it this
way and go, I don't wantyou guys to beat the Packers. Be
you and I. It'd be ifwe were to win, we would play
each other. And I'm like,wow, Dallas, we'd be better off

(58:43):
exactly if you the Packers Because Iwanna beat you guys. Then we host
the Packers next round at home,where we play really well against Packers.
So I'm like, what do youthink would get bigger ratings? Packers at
Lions. Cowboys are gonna pull themarket or Cowboys and Lions. Cowboys will
pull. Cowboys will pull it.Cowboysill pull it. But before we leave

(59:04):
this, I'm gonna put my tinfoilhat on one more time. Talking about
mister Aaron Rodgers, he highlighted thisanother podcast. Okay, if the Ravens
play against the Niners this year inthe Super Bowl, I know where you're
going. It's gonna be real weirdfor the NFL to explain this because it'll
be the third year in a rowthat the Super Bowl logo that is created

(59:28):
the beginning of the season contains thesame colors as the team's playing is.
Cause two years ago you had theRams and the Bengals, and the Super
Bowl logo was orange in blue.Okay, last year the logo comes out,
it's green in maroon. Who playedthe Eagles in the chief or green

(59:52):
and red was the Eagles and theChiefs. This year it's maroon in purple.
If the raven in the Niners go. The NFL is gonna have some
exciting to hundred percent agree, onehundred percent agree, But the forty nine
ers gotta get through. My boys, you got you guys have a great
potential to to be very good thisyear as long as you don't pull the

(01:00:20):
cowboys of old. You guys havebeen coming in hot and had things just
go just haywire where Dak has thebad game and throws four picks and you're
like, you only had ten orsubstance this year. Nine. My point
is he go out and throw fourin a game and you're like, I
haven't seen this all a year.You have the you know, you guys

(01:00:42):
go out and you know, MichaelParsons, not Michael Parsons, who's your
defensive end. I'm thinking of Parsons, DeMarcus Lawrence, DeMarcus Lawrence, and
one of them goes out and blowstheir freaking you know, that's a crime.
River. What I'm saying or likethat is like the luck you guys
have had recently. I mean,I remember, look at last year you
guys had. I'm supposed to havea good role and it's just implosion.
Yeah, I know. So it'ssad. I mean they always said there's

(01:01:05):
the regular she's the cowboys in theplayoff packer or the playoff Cowboys. So
is there anything specially you're cooking forthe Lions Lions game, Sunday Night football,
Monday Night football. Haven't decided becausethis weekend I'm going up to flag
Staff for some buddies. What we'regoing to flag Staff for this weekend?
We always do a trip on youknow it's snowing. Yeah, so we
always do a trip on MLKD weekend. We've always done this for fifteen years.

(01:01:27):
Usually we go to Tahoe, usuallygo to a cold place. Some
years we go to Tahoe, thattype of stuff. This year we're just
doing flag Staff. But I'll beback in time to watch the game.
So in time, Bro, it'ssnowing. What I think I'm going to
do? Honest you don't do thisevery weekend that the Lions are playing.
You don't go travel, Bro.I believe in bad. I believe in

(01:01:50):
I'll be home for the game.Yeah, but I've travel numerous times.
The Lions play. Honestly, likeI said, the Lions win, they
lose. Whatever. We made theplayoffs, everything's great, Michigans, Michigans
when I'm superstitious apout. So whatI think I'm probably gonna do the Lions
game is I will order some Detroitstyle pizza, oh some Jets locally,
get Jets delivered, and watch theLions versus the Rams and the Stafford Ball

(01:02:13):
on Sunday night. All right,so we've given you everything this week.
We're going you tech talk, barbecuetalk, sports talk, let's work out
fill the gril. Hopefully back withus next week. Everybody, be safe
to appreciate you