February 7, 2024 • 61 mins
On This Week's Episode We Change It Up A Little, And Do Our Show From Our Homes. You Can Now Hear & See Our Podcast Each Weekday. Check Out Our All New YouTube Channel, "Don't Drop The Tongs". We Break Down Some Drama In the Rub World, We Talk About A New Video That Has Come Out That Shows A Behind The Scenes Look At How The Scores Were Calculated At This Year's Royal... And Naturally Barrel & Phil Have Some Issues, And Kyle Gets Uncomfortable. Phil Drops The Tongs On Some News Involving His Old Restaurant, And How He Is Excited For The Future For His Old Spot. We Also Share Some Exciting News About Our Past Guest, Dom Ruggiero.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
All right, welcome to Don't Dropthe Tongs. I'm Bara Boy, joined
by Phil the Grill, Phil Johnsonfrom The Hut Baby. That was the
same guy, Kyle, You're behindbarbecue, Yes, and today we are
doing things a little bit different.Generally we're all in a studio together.
Now we are trying a new systemwhere we're all doing this online. There's
(00:24):
gonna be a video coming out,and we are taking this to the shall
we say the twenty first century ofpodcasts? We entered the twenty first baby,
But I'm not gonna lie to you. I am a little concerned.
I had a lot of apprehension aboutthis. Yeah, I know. Wow,
we practiced. We practiced this yesterdayand Phil, Phil was glad we
did a practice. And now asI watched this video, Phil has got
(00:47):
a bourbon in his hand. Ifyou've ever listened to this podcast, when
bourbon Phil comes out, sometimes youjust get a little wild. I need
I needed the bourbon, guys.It was a long day. It was
rainy here, this was acting uptoday. Traffic took forever. Twenty minute
ride took an hour and twenty minutes. Welcome, we got the open,
We got the open going on andokay, you live in Phoenix. Welcome
(01:11):
to the work life. I don'twant to hear anything about it. Done
easy, easy, I mean,my phil, don't you talk to you
about traffic. I live right nearthe open and let me tell you what.
Oh it probably get you was horrible, dude, So I had to
go. I had to go.I had to go over there today to
pick up some couple of things andit was just it was wild. And
(01:34):
then it's just it's all happening.But it's the greatest time of the year
here in the valley. I'm excitedthough. Mother Natures turning up some rain
for us this week, so it'sgonna make a little interesting. But in
my world, before we get startedwith this, if you don't know,
I work in country music. Andthis morning woke up to the sad news
of the passing of the legend TobyKeith. That's put your cup up for
(01:57):
that man, right, Toby,Dude. I grew up on this dude.
That was my first before well besidesShanaya, that was my first like
love was Toby Keith. I agreewith you read everybody loved themselves and Toby
Keith I did. I didn't loveToby Keith, but I'm very sad that
(02:17):
he passed away. I went tohis restaurant once or twice. The one
in Desert, Yeah, yeah,yeah, I went there once or twice
with my f I grew up onthe one in uh in Mesa, the
Toby Keys Barn. Girl, yougrew up in there. You grew up
very f behind behind the friar,yeah, place I never met Kyle was
(02:38):
uh probably there? Yeah yeah.R. I p to uh Toby Keith
and uh, you know, II've met Toby a few times. I
got ship this one funny story aboutToby. The very first time I ever
met him. H. I wasbrand new my career and he was this
was like when he was really exploding. I go back to stage to meet
(02:58):
Toby in my barrel, right anduh, if you don't know what my
barrel looks like, here's my Biblehead. Anyway, anyways, I go
backstage to meet Toby Keith and wewalk I walk up too, and he
looks me and he goes, boa, what the hell are you doing?
And I said, sir, I'mjust trying to make it in this industry.
(03:21):
Looks at me and he goes,there's a hell a lot easier ways
to make it than wearing that.Every single time I would see Toby Keith
from that day forward and I wasin the barrel, he'd look at me
and go, still ain't made it. Bro. We got a we had
a storage unit. Phil and I, Smitty and Justin have a storage unit.
We had it started in Oklahoma.Yeah, right, And there's a
(03:44):
big water tower next to the storageunit that says home of Toby Keith.
Yeah, that's where he was talking. Yeah. Oh, is his real
name Toby? Yeah? I think, oh my gosh, no, his
that was his nickname or you know, I just try to know. I
believe that was his middle name,and then I'm not sure. I saw
(04:05):
it in print today that was moreof his stage name, but I believe
Keith was his first was his middlename and last name. Don't quote me
on that, all right, Solet's get started today with don't drop the
tongs. I got something for you. I got I have to get off
my chest real quick, just rendwe let's just get it off. Let's
just go. So, there isa there is a there's a competitor named
(04:29):
Fred Robless. He is Real Value, Real Valley Meet Company, right,
he's a good dude. He's afriend of mine. He's got a meat
market, he's won, he's aworld champion. He's won every contest you
can think of, rightm and whatuh? He's a world champions in barbecue.
(04:50):
He's won a world championship at WorldFoods. He has two rubs.
He's got a Blanco and Perfecto.And there are two rubs. I use
them all the time. That's mysecret. That's one of my go tos
on my brisket and competitions. Soyou know, it's a salt, pepper,
(05:11):
garlicky little kick. It's got spices, it's good, it's clear,
it's white, it's it's a bombrub. Right Yeah, So our unicorn
was on Jimmy Fallon show last nightthat he displayed his brand new rub that
he dropped to millions of people,called Blanco. So I mean, there's
(05:38):
me. Look, you know,I'd love to talk to them about this
because I'm like, okay, holdon, but he don't answer your call.
So how are you going to talkto him? Okay, hang on
here, hang on here, Buthow are you going to fan favorite somebody?
And now I'm not bashing, I'mstill a fan I'm still a fan.
But hold on, Yeah, ifyou if you're going to come out,
(06:00):
did those two was it a coincidenceor did those two words fred rubs
Fred's rubs have been out for along time. I want to ask.
He's a he's a Texas guy.He's from Texas, He's in Texas.
Meet church is in Texas, NorthTexas. Okay, I'm just gonna hang
(06:20):
on, hold on, hold on, bar There's a lot of there's a
lot of things that are hard toduplicate in the barbecue world. Right but
like a name of a rub isn'tisn't one like you know, you can't
get away from like brisket rub,can't get away from brisket hot. You
can't get away from like sweet.But you would think like a not a
(06:43):
big time brand like that would kindof do its due diligence. And yeah,
copy a name. Yeah, youkeep saying I don't know. That's
that's saying I come out with adifferent name. I'll come out with call
it ghost, call it Casper.Hold on, you keep talking about copying
the name, copying and stuff.Right now, I have a question.
(07:04):
Was that name copyrighted? I haveno I don't know this, then if
it wasn't. If it wasn't,then it's free game. Like I'm sorry,
but like that's and I'm not tryingto call out what's named Fred.
I'm not trying to call him outbecause I never met the man. He
might be an awesome dude, heprobably isn't he makes great products. If
you guys talking about he's got tobe great. Here's my Thingcid goes back
(07:26):
to what I've been saying in thebarbecue world. Is an outsider that comes
to this that I do not understand. You guys come up with awesome products,
awesome names. Do you copyright thenare they registered trademarks? Yes or
no? No? So that's whatyou're doing. You are allowing somebody to
to what And also, by theway, Blanco, there's there's a taco
(07:55):
restaurant here in the valley called Blanco'sTacos. Trying to have your back,
I'm sorry, I'm not trying.I'm not bashing the Fred. I'm just
saying, if it's not copyrighted andit's not owned, and it's it's not
like it's it's not like it wasnamed uh xylophone, And he took it
as a very common word that couldbe that could be said, I get
(08:18):
it, but i'm not. I'msorry. I'm not trying to I'm not
I'm not trying to. I'm nottrying to bash. But if you don't
have a copyrighted you don't got toredish your trademark on it. You don't
got you don't got things on yourimaging and your likeness and all that stuff.
You're not protecting yourself. Yeah,but you live in the same state.
Bro. That's like me coming out. Guess what I'm doing. I'm
(08:39):
serving Philly cracks at the restaurant.It's called Philly cracking. Hold on,
hold on, it's not copyright getdon't get your place. Shut Philly crack.
I'm serving Philly crack wings at therestaurant because I know some people and
cats a grand that to come andpay you a visit. Come on down
because I'll recognize the trailer. Comeon down, says fill the grill on
(09:01):
the trailer. Come on that.Look look okay, But Philly crack wings
is one of a con right.Blanco is very name, Brodie Blanco.
Say something else. No, Yo, Philly crack wing is mis call it
Casper Barrel. But but this isthis is Kyle Manicotti's whole little thing.
(09:33):
That's just because. Okay, nowif Fred, now, okay, let's
do some market research, that's allasking. Let's make If Fred I would
love to this and say these nuts, I would. I would blame Fred
for stealing, but I cannot blameMatt Pittman for taking a generic name like
(09:54):
Blanco. You might as well saywhite, like like, I get it.
Oh, you can't use white anymore? Like you know what I mean
exactly. Now, what what's thename of Fred's company, Real Valley Meet?
Okay, company, I see,I see it when I I see
it when I when I Google it. Now is he the same company as
Blanco Barbecue that's also in Texas?Here we go? Here we go?
(10:16):
Because I put in Blanco Barbecue andI see Real Valley pops up. Then
awesome, bro Blanco Barbecue. Okay, good congratulations. Look I'm not bashing.
I know. That's why I likethat one kind of stretched that one
(10:37):
out, I mean exactly, Imean. And also the more superior products
gonna win out. Okay, Igot it, I get it, I
get it, I get it.But like, like maybe some okay,
like like like Phil said, hehas he has these nuts, he's got
all these crazy names. Let's dosome market research and come up with another
(10:58):
craz Can we just get him onso I can ask him these questions.
That's all I want to do,is I just want to know. I'll
call them. I'll call them.He'll probably answer your calls me. I'm
not standing up for anybody in thisin this situation, I'm just asking questions,
and I'm gonna go back, andI'm gonna I'm gonna go right to
you, Kyle, What are thenames of your rubs? Green, chili,
(11:20):
bacon rub okay, chipotle, mangorub okay, hot honey, No,
because you're gonna google it off,hot honey, garlic? Right,
Arizonic cajun. Okay, All thosewords that you said right there are very
commonly used. Nobody else can outgo out there and ever come out with
(11:43):
an Arizona rub. Well, theycome out Arizona rub as soon as it's
Arizona cajun. There's motel cocktails goingoff. But why it's is that copyrighted?
No, it's not copyrighted. Barrelis honey? Is do you mean
to tell me there's nobody else outthere making a honey garlic rub, making
a hot honey garlic rub. Idon't think so. No, there's not.
(12:05):
Now. I love I love nowthat. When we do coming out,
I'm coming out with a new Cajunrub. It's gonna call it the
Florence Cajun Rube. See what kindof video I make with that? Okay,
Hey Kyle stinging honey garlic rub.That's pretty close. We got honey
garlic rub. I'm just saying,yo, does it? Does it meet?
(12:31):
Church? Have a honey honey somethinglike honey hissel or honey pig or
pig honey pig something. I'm justsaying you, guys, if you don't
copyright and you don't lock it down, yeah, I know, I get
it, prol get and that's aThen that's a lesson to you. What
are you gonna do it? Mineis copyright yes it is. Fruitfly is
(12:56):
not copyr No, my name isrut me all over. It's copyrighted.
Filled the grill, it's copyrighted.Yeah. But what about fruitfly? No,
because fruitfly is a generic name.It's just the flavor, right.
I can't get mad at fruit speakingof that, when when is fruitfly gonna
(13:18):
be showing up? Yeah? Probably. My pantry is empty. I've been
hearing that for a long time.I got I got product, I got
product. My pantry's empty. Buddyis empty too. But we're going back
to this again. I understand.I understand Fred, and I think he's
got a great product. You speakhighly of him. If you, I
give you nothing but props you alwayshave. You're a great judge of character,
(13:41):
except for film, but you're agreat judge of character. And I
don't want anybody to feel like they'rebeing ripped off or anything like that.
But I'm gonna say this. Ifyou don't copyright, you don't registered trademark,
you don't protect yourself. You openyourself up to two things. And
(14:01):
you know what, And here's theother thing. You may have troubles copywriting
the word blanco. Oh yeah.So my point though, is is if
you want to be different, namea different copyright it. Yeah, yeah,
I get it. And here's theother thing. And I love how
you keep saying the state of Texas, in the same state of Texas is
(14:24):
bigger than some countries. That's theI ain't due. I think I think
there's some kind of beef between Northwhat is it North and South Texas.
I think there's some kind of beefthere. I think Texas. I mean,
look, it's beautiful. That's like, that's like del Vers Scottsdale.
Like there's beef, there is beef. There's what's the beef between and Scottsdale.
(14:50):
It's just thinking about what. Ohyes, oh yeah, we're about
to be on the map soon.There's nobody in my neighborhood knows what why
that is? Oh yeah, there'slike this weekend, I was telling people,
oh, yeah, we're from oneDell. They're like, where,
Yeah, where I see? Isay, surprised and they're like, oh,
I know where Surprised is exactly exactlyright next door to spac all right.
(15:13):
So again, when when I firstmet you, Kyle, and I
saw your sign and it said whyDell, Arizona, that's when we had
banners. Yeah, I thought Ithought it was on the way to Vegas.
What's that town? You go,wied, Hey, there's a there's
(15:33):
a there's a barbecue restaurant there forsale. By the way. I thought
I saw that actually back then,but Sonny wasn't going for it. It
was thirty thousand dollars. It comeswith the house and the house of the
back. Yes, yeah, yeah, yeah, yeah, yeah, exactly
exactly. Hey, you forget thatbecause you're already living in the basement here.
Bro, nobody's stopping in Wiki Up. I'll tell you that right now.
(15:54):
Wiki Up. You ever been toWiki Up? Actually, yeah,
you're actually in the metropolis. Theyhave a they used to have a gas
station. It blew up now,but they have. They used to have
an old school gas station. Swearto god. They used to have an
old school gas station there. Andevery time I've ever stopped, that's where
I stopped to get gas because theyhad like cool Indian stuff in there.
Yeah, and every time I wouldpay at the pump to get gas,
(16:18):
I would get a text from bof A, like a couple days later,
this says, hey, uh,can you confirm these charges? And
they would jack my card. Ithappened like three times they would jack my
infot. I backed it all theway up to using that damn gas pump,
but the place blew up. Sowe good. I'm we Gilcci.
I met. I met Steve fromVegas out there because remember that trailer or
(16:41):
the laying smoker that sweetpea had.So I cut it off and put it
on the back of the truck,right or the trailer, So I didn't
have nothing to do with the toequality, right, But he bought it
from me and we met in Wikiup because that was halfway between Vegas and
there. But that same gas station, swap the Adobe place. It's gone.
(17:04):
Now, it's gone, gone,it's gone. That's all right.
So again I wish everybody he wasstretching on that one. Yeah you didn't.
I get. I get You're tryingto stand up for your boy,
and I'm all about staying up forthe little uh little guys in this battle.
But I'm the guy that wants tofight for the little guys. Man,
(17:25):
all right, let's talk. Canwe fight for the little guy?
I just want to fight. Ifyou want to fight for the little guy,
go ahead and tell them to armthemselves and copyright protect yourself. I
can't because I haven't done it.You want to fight for the little guy,
Next time you use the bathroom,make sure you protect yourself before.
(17:45):
But all right, wait, whatwas that bourbon talking? That? Allright?
Talking to your microphone? Because Ihad no idea. You remember Okay,
all right, you couldn't hear mehear your so just don't mumble,
don't mumble. Yeah, all right, so philm all right, so let's
(18:07):
let's let's go on to next thing. Right, So all right, did
you see that Eater Eater YouTube that'spopping out from the Royal So I was,
okay, I still haven't got tomy episode, and I'm gonna tell
you everybody right now. It washorrible. It was horrible because wait,
what was horrible the production or thepeople they me me that day because I
(18:33):
was outside. You came by acouple of times. They had me outside.
It was hot as balls out there, right, and it was human
and they had me outside the wholetime. I couldn't go into the trailer.
They had me filming the whole time, and I was I was just
off my game. And they didn'texplain that they was gonna like watch me
from beginning to end for every turnin outside. So like, yeah,
(18:56):
I'm scared to even see what Eaterputs out for me. But anyways,
good, yeah, wait, waittill you see the because that just day
one. I could just tell themyour face, I'll just read your face.
Yeah, I was I was.I was not happy. But anyway,
(19:19):
so I've been catching these little seriesthat they've been dropping each week,
right, I see, And sothis one, the last one that they
just put out was the judges oneright now, we heard about and we
ran it to death about you knowhow that last day at the Royal for
Awards they messed up scoring and noone knows why. Well, I invite
(19:45):
everybody to go watch that Eater videowhich called how k CBS judges decide the
winner of the world's largest barbecue contests. Okay, let me let me just
say this as a New York publicschool student, right, and even from
New York Connecticut. Look, lookfirst Connecticut. First off, Barrel said,
(20:11):
I had to be cleaned, soplease don't test my patience and make
me say things that we're going toget in trouble for a right. So
now, now, growing up inConnecticut, YO, we had these New
York standardized tests, right where youhad to use a number two pantrons and
you had to do you know,ABC and they put it in the machine
(20:37):
trons. Yeah right, I'm fiftytwo years old. Did you see the
method that they used at k CPSThe judges, they had a box.
It looked like they was carrying pizzamenus in a box. And they had
everybody's number, the scores. Theywere shuffling them all around and no reason
(21:02):
that Now I understand why they couldnot rectify it that night, because once
all of those cards went into theback into that box, there was no
way of coming back from that lookand no way make And look, everybody
knows that I love to jump thejudges, and I'm gonna let you be
the judge of this. Watch thisvideo like again, how KCBS judges decide
(21:23):
the winner of the World's Biggest Barbecuecontest. It's on Eater Good About.
You can watch the whole thing ifyou want. It's about fifteen minutes long,
or twelve minutes long if you goto about the ten minute mark.
Just watch. And I'm gonna say, couplings on the outside looking in.
There's one person who, again they'revolunteers. I get it, they're not.
(21:44):
They're not doing this for a living. There. I appreciate somebody's volunteering
in a time, but the personis typing on their keyboard, right and
they got to say this the judgecard. They have it in front of
their screen and they're typing so theycan read it properly. What is fine?
Their card is in front of thescreen. I just have that question
(22:07):
and the other one that I'm justgonna ask questions about. Can we can
we stop there for a second beforeyou can carry on? I watched it
and then I watched it again becauseyou guys were going off about it.
But you're also you also are soscared to make a judge mad or to
say the truth because you're afraid ofgetting You're afraid of getting put in k
(22:27):
CBS jail leade. Let's call itKing of said the king of King.
He's called down. It's a decadecards. If you watch it over and
over again, watch's and then sheholds the card up and she puts it
up to the screen and she's goingwith her finger to verify everything's okay.
(22:52):
You try, you try to puta piece of paper up and do this
across here. You know that doesleavest your eyes going across in detail?
Was being wrong? Then I'm okay. Let's take that woman out. She's
a nice one, she's a volunteer. Let's just bring this in here.
The quote of the quote of theentire thing. We we do a self
audit, thumbs up, self audit. I think that's great. You gotta
(23:15):
double check your work. I'm allfor that. Measure twice cut once.
That's what my father always says.He's in woodworking, right, measure twice
cut once. All we're a littleself audit before you know, makes sense.
Then they drop the bombshell out ofeverything we get. We do an
(23:36):
outside audit of twenty percent of them. There's way too many for us to
do all of them. So youonly check twenty percent and you got eighty
percent that could be wrong. Soyour potential, your potential is an eighty
percent margin of air. I'm notmaking this up. Watch the video,
(24:04):
That's what I say. And whenyou're determining we should post it, we
should post the video. When you'redetermining other people exactly, Madam, I
didn't. I tried to read.I read the comments, and I noticed
zero barbecue guys in there. AndI'm wondering why, because nobody even knows
that this is out right now.That's what I'm saying, is why.
(24:26):
And I haven't seen it on anysocial media. Also, because it's eater.
Eater is more of a restaurant profile. Yes, yet, that's what
I was getting that. That's whatI know about Eater because when they came
to the Trap they did a storyon the Trap House, and I know
them from being it, so they'rereaching right now. That brought in the
(24:47):
audience and they you know, theypicked up they didn't know not not No.
I feel like Eater because that hasbeen my biggest thing, even you
know, shouts out to uh,Mike Simon. Right, But I haven't
seen yet where any cameras go beyondthis is the first time I ever seen
(25:08):
why was the judging tent? Thisis the first time I ever seen it
allow that there was. Now thatI know what goes on back there,
I'm questioning whether I'm going to doanother case of Yes, I tell you,
I didn't see it that extreme though, Okay, I mean I didn't
see it like that. Broka,what what's what's the biggest error? What's
(25:33):
the biggest error in in anything thatyou do? Right, what's the biggest
error? Would you say? It'shuman error? Right? Yes, right,
it's the biggest And how okay,in that process of them calculating the
cards, even when okay, evenwhen they brought the box and put it
(25:55):
into those little milk cartons. Right, they put six boxes. They are
relying on one person to write downthe correct table number to the right card
right that that could be error numberone. I think there should be some
changes. I agree with that.I get it. I get it.
(26:18):
I think there should I'd be goodwith it. But there was. It
was about like six or seven differenthuman error mistakes that could have happened in
just that one process. Absolutely,but honestly I didn't. I personally,
Kyle, I sort of got it. I personally, Kyle, I'm gonna
call you out. Your red solocup is always half full. And that's
(26:41):
awesome, buddy, and I lovethat for you. But I'm gonna tell
you it's an outsider looking at this. You cannot look at this, especially
knowing what the end result was.I know you could not look at this
and not go oh, I couldsee how that happened. Yeah, that
happens. Yes, It's kind oflike I guess the analogy I would use
(27:04):
would be going back and looking ata traffic camera right and knowing that down
the road there was a car accident. But you look at the traffic cams
on the roads coming there and yousee this person driving a erratic and not
paying attention to road conditions and drivingall reckless and go mistake one, mistake
two, mistake three, mistake four, mistake five. Oh, I see
(27:25):
how that happened. And I'm goingto say this, it's the same thing.
We know what happened at the Royal. You can't watch this and tell
me that it's an organized system.There is legitimately a man again, a
volunteer. He's a nice man.I have no ill will towards this man
who has a stack like this?Who's going really? And I just want
(27:49):
to ask this question because I havenever been in a competition, I'm gonna
ask this question. Kyle. You'reat a table, right you are.
You're at a table. You're ata table one. Correct, correct,
Fill's at table four. You turnin your ribs and Kyle your ribs.
(28:10):
They don't know that it's your behindbarbecue on the score. Shoot, it's
a blind draw, right. Theyknow you were the third box. You're
the third box to go around ontable one, and they love it.
What's the perfect score? Nine?Nine? Baby? Okay, they give
you all nines? Boom right,boom? So you were the third box
at table one. Boom, goKyle, he just crushed the perfect score.
(28:32):
Now Phil, you're at table four. You're the third box to come
across. You'd be good, notgreat. You're nine to seven. Nine.
Oh, we're gonna we're gonna takeWe're gonna take your We're gonna take
all of your your your cards,right, we got them, We hand
them to the captain if this persondoes this. So now I got I
(28:55):
got these stacks of paper, right, I got all these big stacks of
paper here. Okay, now Igot it. Take these stacks of paper,
and I gotta go for a walk. I gotta I gotta walk,
and I gotta hand it to somebodyelse who's gotta make sure they still keep
these stacks together. Barrel got thispassport, and then I'm gonna go ahead
and I'm gonna take these and I'mgonna do this again, and then I'm
gonna take them over here, andthis person's gonna enter it. And I'm
(29:17):
gonna hope that in the process offive people handed this, that table four
and table one didn't get screwed up. Yeah, because I guess what Phil's
getting nine ninety nine. You're gettingnine to seven nine, because the five
and the two look like it's justit's it's tough for me to do.
It's tough because this is something Ilove and I hate. I know,
(29:38):
I get it. I love this. How much kool aid you got in
that cup right now? Are yougargling the kool aid? I'm just saying,
man, look I love these Yes, I live, yes, and
you love it. It was hardI live for I'm glad you love it,
and I'm glad you live for it. But I'm gonna say this,
I get it. There could beproblems, Yes, there is mina get
(30:00):
it. Listen. If you loveit and you live for it, why
don't you love to live to improveit? And why and why if the
people and why of the people whoare running this are not caring and taking
the same passion that you. Idon't know this and other people do to
fix the problem. And you knowwhat, Hey, the American Royal ENDICACBS
in twenty twenty three, we don'tknow what it looks like in twenty twenty
(30:22):
four. Maybe they will fix it. Maybe the Royal in twenty twenty four
will be flawless. And all wecan hope is that they have taken these
things and they've improved, and theydon't have a stack. As Phil says,
pizza menus in a cardboard box inthe back, determining who takes home
thousands of dollars because correct me ifI'm wrong. The man and the team
that was crowned GC at the AmericanRoyal in front of everybody who had the
(30:48):
highest moment of their career, thepinnacle the World Series, yike found out
they didn't win. That's tough.You know what got I got this stock
and such brutally and it should nothappen, and we saw in that video.
But now it happened, could happenexactly, And that's the thing,
(31:10):
Barrel, that's that's exactly what Isaw. Now I understood why those things
happen. And I don't blame Idon't blame any of the volunteers neither.
I don't blame I don't blame theorganizer of the event. I don't blame
anyone. System is broke. Isay that the system isn't working. You
know what, There's always got tobe modernization of things. There's always got
(31:32):
to be saying, hey, youknow what, this didn't work as well?
We got to evolve to this.It's life is all about evolving,
changing, growing and improving. That'sall I can help is the American I
got one question for Cop and thenAmerican ro KCBS does that. I really
truly hope they do. I gotone question for Cop. Who was the
person that went to the Texas compwhich and competed with you in smitty and
(31:55):
cooked the whole comp and they did? Yeah, Chris Webb, Chris Bushmaster
Barbecue. They lost his box barrel. My question to you, it wouldn't
be hard to lose a box becauseyou lose one card. I know somebody
didn't hold the paper up in that. I'm just saying. I mean.
And also, and I hate tosay this, you know when you had
(32:20):
a real looking at that, whenyou had a real unorganized and again,
we don't know. There's a lotof questions here, but correct me if
I'm wrong. There were teams thatwere scored, that were judged at the
American Royal that we're not participating,right? Is that true? But is
that true? That's true? Yes? Okay, So here's my question about
(32:43):
that. Did that happen because thesystem is so unorganized and so flawed that
they had score sheets from last timein that same box and same room score
sheets from last time. What doyou mean now, I think when I'm
just asking the question, you haveall you have. You have the blind
draws, right, you have allthese things. Your entry slipped somehow that
(33:06):
they've got in there. I don'tknow how that works, don't Okay,
that's my point. They did theycompete the real previous time? Did they
compete in another case? I thinkthey were. I think that I think
they were signed up. Okay,so that's the thing, perfect, they
were signed up. They were signedin. But they signed but okay,
whatever it was, which makes mequestion, if you're doing data entry,
(33:27):
you heard in the right line,or you don't pay attention you enter in
the wrong line, it's going tohappen. Or if you've got a list
that's outdated and it gets mixed inwith something. Dude, all right,
there was about seven There was seventimes I counted rooms of human error a
way that it could it could bepossible. Now I understand it was clear
(33:51):
clear as day after watching that,how how somebody can compete and not be
there, or somebody can be thereand not have any scores at all?
Because there's just open ways of humanerror. And again, something as simple
as just a standardized tests right whereyou just put that into the system.
And yeah, I get it.I get it. So enough of this,
(34:17):
Okay, uncomfortable, I'm done withit. So so let's let's big
up. S c A right right, s c A. Look at them
coming to the table with everything,and I love it everything yo're tackling burgers.
Get you some s c A like, I get it. It's a
business, you know. You guysare just well like I get it.
(34:42):
No, Kyle, I get it. Awesome for them, congratulations, thank
you, s c A. Boy, they blowing it out. Look one
those one rip you thought you wasgonna come out with a burger one and
somebody thought I'm done talking about it. I'm done talking about what I'm coming
up with. I'm done. I'mdone because the thing happens. Okay,
(35:04):
all right, all right, Igot I gotta be serious for a minute.
And it's along the same line becauseKyle, I feel you on that.
My dad tells me all the time. He's like, you know,
you're you can speak to yourself andkeep things in your head. You don't
always have to say it out loud, Right, you don't always have to
give your ideas out loud and sharewith other people because guess what, but
(35:29):
if you're talking to your boys,you're talking to your boys. Yeah,
let's just leave that on pause.We gotta talk to our boys. We're
talking to our boys. You putit on a podcast, Okay, all
right, I know it, allright, so that I just want I
just want to tell everybody. Right. So I was driving home in the
(35:50):
rain and my big brother Smith textsme. He's like, bro, I
know, I know who's grabbing thetrap, right, who who's coming?
Who's moving it to the track,because shouldn't let's just let's just set the
tailor here. Probably shouldn't have calledhim out. But okay's no, no,
no, I'm not calling nobody.Let's pause. Go ahead. If
(36:12):
you did not know Phil, ifyou're new to this podcast, Phil used
to own a barbecue restaurant for fiveyears in downtown Phoenix. He shut her
down this year due to rising foodcosts, staffing issues, landlord issues,
covid, et cetera. So heleft his location in this past summer,
and the location has still sat there. It has still been ready to be
(36:37):
a barbecue restaurant, but there hasbeen no one in the location until yea,
and part of my legal issue wasthere was no tenant, so that
was kind of prolonging everything. SoI'm glad there's a tenant. Yeah.
So I heard through the Great Finea couple of times. People at me.
(36:59):
He's like, hey, no,I think Scott from a Little Miss
Barbecue's moving it. I was like, I can't understand how that could happen,
because Scott say, you know,uh, he's a businessman. No
what, well, no, holdon hopefully. I love Scott on that
right, because he was supposed tomove into Honey Bears right and then and
(37:22):
then he went through the t Ithing and and it got too much and
and he backed out right. Soall I'm saying, I've given up to
Scott. I don't have no problemswith Scott at all. Scott Holmes.
Me and Scott Holmes started off atthe same time. Actually we started off
in the same farmers market. Atthe same time. Scott was working out
(37:43):
of a tent. I was workingout of a food truck. He was
telling me his next business goal andI was telling him, you know,
my next business goals as well.And we we were great. We are
still good friends, right. SoI just looked at it. That my
footprint because remember when I got TrapHouse, it was a gray shell and
for people who don't know what graysholl is in construction, that means that
(38:07):
you just have bare walls. Youdon't have a woman, no electric,
no, you know. So Ihad to build all that together. So
now when I left, I lefta full footprint for a barbecue restaurant as
a turnkey to move in. Butbecause of the layout, I was like,
this doesn't mattch Scott's layout because hehas all of the stick burners,
(38:30):
right, he has that camel backsmoker he has, you know, he's
I was like, they'll never allowhim to put one of those out in
the back patio because you know,it's a whole bunch of colds and stuff
like that for downtown. Right.But he has changed his format and he's
actually going to only serve chicken andribs. I just read. So here's
(39:00):
his his the hiss the catch.I remember driving back with Pops from Memphis
of May and I was having aheart to heart with my friend and I
said, if I was to doit all over again, I would just
do ribs and chicken and because andthat's exactly what you told Justin and I
(39:21):
in Denver. You said, ifyou were going to open a restaurant,
you need to do chicken wings andribs. That's what you said, Yeah,
but you need brisket. So soI was I was just so shocked
that that that that happened. Butguess who I do remember telling that too?
(39:46):
Who the landlord? Ah? Man? I mean, look, look
I did tell the landlord that.I said, hey, if I was
to do it all over again,you know, I even broke him a
proposal. I was like, youknow, I'm not I'm way over costs
with my food cost you wrote himas on this Yeah, this was before
(40:06):
I closed it down. This isbefore I closed it down, and we
was still trying to make sense outof it because I was like, you
know, I was I was makinglike twenty five to thirty thousand a week,
right, but my food cost wasat twelve thousand a week, And
now you're getting into about five tosix thousand a week and just payroll,
and that doesn't leave a big marginleft over for anything else, right,
(40:30):
Okay, So I said, yo, I've now it's after the pandemic.
I understand where I need to go. I need to make changes if I'm
going to invest more money into it. I got to understand that I am
going to definitely get my money backright if I'm going to move forward with
this. So we you know,we went back and forth. I did
tell him, I said, youknow, if I would like to dumb
(40:52):
it down. He's like, no, I really like, you know,
you being a full blown restaurant.Me and my landlord didn't click. I
got a bad deal from the beginningbecause I built out that whole restaurant and
he wind up profiting over for thatbecause now he has a whole restaurant he
can lease out. So it makesit makes more sense for a newcomer to
come in and take that restaurant overthat's already built out. Then you having
(41:15):
to invest in a full build outto get it to where you need it
to be, where he might justpaint the walls and clean up a couple
of things, maybe change a coupleof things, but he won't have that
initial big bill. I think Iwas at like two hundred and twenty five
thousand and just building out the restaurantitself and leasing it in just my little
section before I to twenty five,I had two air conditions and that's what
(41:38):
went over budget because the city toldme that because because I had that smoker,
I had to put a certain overit, and then if I put
that hood vent on there, thenI need to add another air conditioning unit,
and that at that point me andand Sonny even said at that point
(41:59):
we should have just back out,saying, you know what this is,
get through crazy backed out. ButI experienced it, I went through it
or whatever. Right, But nowhere's the his deal. I wish Scott
nothing but the best, right,Oh, because he's he's been he's been
in this longer than I have asfar as you know, restaurant eat right,
(42:19):
it being a restaurant tour, andand he's managed multiple locations, right,
And I feel he's a great fit. Now. Do I feel that
he's came in the same way thatI came in? No, because I
was inexperience and I had a grayshell. Where he has a turnkey and
now he understands what will work inthat fast paced environment. More of ribs
(42:46):
brisket, Yeah, maybe once ina while, right, but not an
everyday thing. And that's kind oflike where I want to call out because
I don't want people to keep comingat me and saying, hey, Yo,
you know Scott got your spot blahblah blah blah blah blah blah.
You're still gonna get that. Iknow, but I want to call it.
I want to call it out nowbecause I know about it and I'm
(43:09):
good with it. And I don'thave no hard feelings with Scott or him.
I wish both of them the best, but I know I couldn't deal
Landlord in the way in the waymy deal went, and it was a
business decision at the end of theday. And I'm gonna do other things
and Scott's going to do other things, and we're two different footprints and ways
(43:30):
that we're moving, you know what. And I think you said the best
you. I mean, I thinkyou should be honored. I shall we
say this. You should be honoredPhil that somebody as good as Scott is
going in there, because you knowwhat, people will always think that location
is a barbecue location. At leastthat location is going to be taken over
(43:52):
by somebody who's gonna have pride,integrity, quality. They could have put
in somebody who was going to serveslop if anything, If anything, the
legacy that is the trap continues withsomebody great and somebody you consider it to
be a friend. So I think, if anything, it's good to see
(44:14):
a friend benefit from your from yourand and and but but but and I
agree. I agree the friend andeverything. As far as the trap,
like jay Z had that album fourfour four Kill jay Z, the trap
is dead, the trap to bedead, the legacy is dead. That's
(44:36):
why I named it Trap House andnot fill the Grill. Everybody's like,
yo, whyouldn't you put phill thegrill by blah blah blah. I was
like, just in case this doesn'twork, I want to be able to
still be fill the grill, right, I still want to be And I
learned that from bigger chefs, right, like Bobby Flay, Mike Simon.
They all have different restaurants that youknow, fail, succeed or whatever,
(44:57):
but they still go out and ableto do what they do because that's their
stage name. Bobby Flay's gonna beBobby Flay no matter how many restaurants close.
Mike Simon's gonna be Mike Simon,no matter how many restaurants close or
business deals go sour. So that'swhat I'm saying. It's two different footprints,
two different names. I'm happy forScott that he finally found a place
(45:19):
downtown because I know he struggled andhe lost money with that deal over at
Honeybeers because there was a lone thinginvolved and the construction just got astronomical.
He's got a foot in the doorbecause he has a turnkey. And now
you got a landlord that's very desperateand wanting to do things for you because
(45:39):
he sees your name and he seesthe potential that that can bring. But
it just wasn't for me. Soagain, no hate, I love it.
Shouts out to Scott. Little MissBarbecue, shouts out to the new
footprint plan of chicken and ribs,birds and bones. All right, so
(46:01):
let's turn this something aust real quick. Last year we went to and starboy
Dom. Oh dude, congratulations.Multiple restaurants around the valley including Hush Public
House, Barsina, and Fire atWill. Dom is an awesome dude.
(46:21):
We did an interview with him.If you're ever in the Phoenix area or
you live here, check out oneof his locations. You're not going to
meet a more honest, hard workand immensely talented man. That guy with
pristine, awesome service. Well,it is really, really, really dang
cool that the wonderful, the legendarydiners, drive ins and dives is going
(46:44):
to be featurings Don's Hush Public HouseFebruary twenty third. That's awesome, huge,
because let me, let's begre Whenguy comes to town and he kisses
your restaurant, it's over. It'sa big search for your business. And
you know what, it is sogood to see someone like Dom get that
this because that dude is doing iton his own. He's hustling, he's
(47:06):
busting, and he's doing it right, and he's serving great food. But
he's also teaching. That's what Ilove the most. He ain't just about
like look it about me. He'sabout showing, teaching, growing, learning,
future generations. He is a marine, He served our country. I
mean, dude, you will talkabout giving flowers Phil mash Up the FTD
(47:29):
truck to Dom probably definitely. No, definitely, And you know, and
and and and that's what I wantedto say about that whole situation. You
know, Dom is I love hispersonality. I love who he is because
he's a real dude, right,He's a real dude. He's not in
the line like there's so many TVshows that reached out to him that he
didn't want to even participate. Yeah, because that's just not his feel that's
(47:52):
not his deal. Right. Sofor somebody like Dinah's Drivers and Dives to
come out, I love that exposurefor him. But you know what,
I and I no disrespect. Ifeel Dom is way past that I want
to see. I want to Iwant to see Dom be a bear James
(48:15):
Beard Award winner. I think that'swhat I want to see. You know
that Dinish Drivers and Doves, Iget it, you know for like little
local small restaurants, like even ifthey came to the Trap, you know
that would have fit that footprint.But I feel like Dom is so much
elevated that Drivers and Dives. Ithink it's going to be a great thing
(48:35):
for him. But you know what, I want to see Dom really be
nominated for the James Beard Award.In my I think that's very very deserving.
And I'm gonna say this, Ithink I do, but it's coming.
I'm gonna say this about Dom though, and I think don would say
this as a person who is proudto be an employer, proud to be
(48:57):
a teacher, family man, andhe's not about awards. He's not about
recognition that would come of the James. He is more about providing and taking
care of his family and other people'sfamily that work for him. And let
me tell you this is really gonnahelp make that happen for a long time.
So again, happy for him.I hope someday gets the James Beard
(49:22):
Award. He deserves it. Ifyou ever been to his place, his
place is awesome. And you know, I love him so much about his
his burger that he's so famous for. It's a smash burger. Yo,
you know what? You know what? Okay, here's the deal. I
am setting up and now, likeyou know, I'm free to go now
(49:45):
and do fill the grill stuff.So I'm setting up a studio in my
backyard right and my first video dedicatedto Don't Drop the Tongs is a smash
burger. What does that mean?I mean, yes, that's a sideways
(50:06):
thumb. That's that was two thumbsideways. Okay, got it. But
yeah, yeah, I'm gonna doI'm gonna do a smash Berger, but
I'm gonna do it my way.I might have to do a regular one
just to show I could cook aburger perfectly, you know. But but
yeah, I'm gonna do a smashburger. Taste testers. Hold, after
(50:27):
all this, you've been talking,all this crap, you've been talking,
You're gonna do a smash burger.I'm gonna do a smash burger. What
what? What? What? What? I need? I need? I
need some help on what type offlat top I should get? Why are
you cooking? He's I'm all forall this. I don't think I don't
think he's doing it. I thinkhe's I think he's now he would never
(50:47):
do that. I will roast youbad. Why do please do all the
all the crap about about hey smashHey, we are all about growing an
opportunity here, I get it.I get all about this. Okay,
I get it. But how isnobody going to hold him accountable for all
(51:08):
the crap you talked about? Smashburgeris now my first video. Guess what
I'm doing with Smashburger that I'm fightingfor the little bad buddy. If trap
if trap house could be birds andbones, and I can make a smashburg
that makes that's still all right,bar I got so you got a Sunday
(51:31):
Sunday check this out. Sunday itwas Saturday. I was in Yuma since
Thursday doing this. Guy brought usout there. We did a bunch of
cooking demos and we had to geton a stage and do all kinds of
It was crazy, alligators, fourhogs, it was insane. Bacon rab
ribs, by the way. SoSunday I got invited to go to this
(51:54):
backyard barbecue contest at a butcher shop, local butcher shop in Maryvale, which
is forty third Ave in Indian School. It's not the greatest part of town,
but it's it's good. So hehad a he had but this is
the only butcher shop that I haveever seen ever that has Wagu everything you
(52:16):
want, prime, no prime,it's Wagu everything, Okay, And I'm
like, do you have like thisis something that would be in like Scottsdale,
right, yeah, forty third Avenuein Indian School. I mean,
I've never seen Wagu skirt steak before, Wago carne asada before. I haven't
(52:38):
seen any of that. I've neverseen that. So he's holding this backyard
barbecue contest. He supplies all themeat to the competitors. There's no cash
prizes, but he supplies wago toall. So competitors are cooking Wagou Dino
ribs, big beef ribs, Wagoobrisket, and then chicken thies, and
(53:00):
all of these guys have never entereda contest before. Besides, there was
two dudes, one one and Eduardo'sbarbecue. He was there. They've they've
they've competed before, but the otherguys have not. And there were six
of them total. So I wasout there selling rubs. He had a
car show and all this stuff goingon. So he wanted me to come
be the quote unquote celebrity judge.That's what I said, That's what I
(53:24):
asked him. I was like no. So he's like he's like, hey,
yeah, we want you to judgeand all the real nice, real
nice people. So I go backthere. I'm getting I got my camera
set up. I'm filming this wholetable. Well, he's got six judges.
I'm like, cool, I'm gonnabe the table captain. So it
(53:45):
wasn't as easy as you thought,was it. It wasn't. So I
collected the boxes. I took themto the table. Yes, god,
yeah, all over again. Mybrother, my brother was the judge.
My brother was one of the judges. So I would joke. I would
(54:05):
show, you know, like people, okay, we're gonna judge on appearance,
and I would show the box likeI was getting all in, like
professional video come out. I'll beposting the video soon. But it was
very interesting the type of stuff theseguys were putting on a brisket. Some
guy made a compound butter with abunch of garlic, herbs and all kinds
of stuff and he drenched his brisketin it, and it was it was
(54:31):
different. It was very different.It was very different. Somebody turned in
raw chicken and that was not good. Is that disqualification? Yeah, but
this is yeah, but this islike backyard and I believe you should be
(54:52):
able to smack that person because theystopped their learning. This amateur competition down
there used to be able to smackthat. This is a backyard contest.
I wasn't smacking nobody. You know, we judged accordingly, but backyards don't
know how to cook up to perfectdone this or even just a done this.
(55:14):
Yeah, because because some kind ofthis. These guys have never there
was two people that have competed beforeit. The other guys have never competed
before. Food hands bro, fulltime. I get it, I get
it, I get it. ButI watched them bite into this chicken bro.
I started praying like something came downand told me, hey, you
(55:37):
should probably table captain and not judgeyour brother get sick. No, he
spit it out. He spin itout. He's the one that found it.
And you know, my brother talksa lot of crap to me because
you know, he'll eat food hereand he was like that's good, Yeah,
it's tender. Yeats this and thenhe goes and eats this is his
first time he'll go eat other people'sbarbecue. And he's like, holy,
(55:59):
Like you are on a whole differentlevel compared to these guys. You just
back Here't compliment yourself. I did. I did, By the way,
just pop fill Hey Phil, doyou just trip over all that good?
It was good? It was good? And you know what did they stuck
me? You know, everyone hadto tally one through nine and do the
whole thing with cards and stuff.Then they stuck me with tally and everything
(56:23):
up now. If some of y'alldon't probably know, I'm not a mathematician
or anything. I hate math.Mathemat bro. I got loud music playing,
I got my phone out typing numbersin. It was it was a
hold it holding the front of yourI No, I had them all laid
out on the table and I'm typingon my phone like, okay, that's
(56:44):
that's I get it. But yeah, that was good. It was good.
That was my first I liked it. I'm glad that. I'm glad
that you got a taste of it. All Right, So we're gonna wrap
up this week's podcast, yo,can't can't? All right? Can I?
Can I say one thing? BecauseI missed last week's episode because you
(57:07):
were I was sick. You missedtwo in January wasn't even over yet.
I was sick, Bro. Youtold me to stay home all the microphones
and kiss tell me too. Soanyway, I did listen to the episode,
and you're always talking about wings,right, yeah, well yeah,
(57:29):
let's talk about what we're cooking forSuper Bowl, do you I'm doing smashburgers.
I already told you I'm doing smashburgers. That's gonna be my number one
video that's gonna do a smash workers. No way that happens because I'm roasting.
I don't care. You guys cantalk. I'm roasting. But but
but wings. I loved what Barrowsaid about his mustard hot sauce sauce because
(57:52):
that is my number one. That'smy number one. You know who makes
a good one? Zips zips go. I love it. And their honey
gold. Their honey gold is nothot hot, honey gold hot. You
gotta get honey gold hot. That'swhen they add the hot sauce to their
golds, and they only using Kettleman's. They're using Kettleman's gold and they're putting
(58:13):
hot and I just love that mustardin that hot but here. That's how
what Barrel was talking about. Barrelstalking about the hot mustard at the Asian
places. I know. But no, no, you didn't listen. I
said, I said, I wasDid you say I was talking? Yeah,
I was talking about hot. Isaid, I like the hot must
of the Asian restaurants. But Iwas talking more about like a hot mustard
(58:34):
barbecue sauce. Yes, yes,like a like like a mustard in it.
I could, yes, if youif you ever, you know if
you you know, I was literallythinking hot mustard like much. But I
can show you how to make ahot mustard sauce. Yo. I did
all right? So last week didI did wings at the house and I
(58:58):
used Smitty's mustard, got right,But I put sachia in it. I
was able to find a bottle ofs racha and I put that with you
and it was perfect with the butter. Yeah, Rocha and that honeymoon.
Okay, so listen, I gotsome news that Sirocha. Right, you
know how? So Rocha has becomeextinct. You know, you know why?
(59:21):
You know why? Extort it?There's been a shortage. Do you
know why? Because he had todeal with a farmer that was making all
his chilies. And they were bestfriends, right, they were best friends.
They had a farm. And Iwas you're just about to give you
a couple of these figures. Whenyou start talking about your hand, you're
(59:45):
not going there. We're wrapping thisup. Was making up stories. Hold
up, hold up. So thefarmer and this guy, they were best
friends. The farmer's job was tomake all of the chilies and give it
to him and this so Roger,dude, was making a boat load the
money off of the chili, sohe said, hey, I need more
money. We're supposed to work outthe deal, blah blah blah. Well
(01:00:07):
they went to court and he suedso Rocha for like ten million dollars because
he didn't get paid everything that hewas doing. Right, So, now
Si Racha don't have chili's to keepup with the supply and demand. And
you notice how all of these otheroutfits are coming out with their Si Racha.
(01:00:27):
Mascow got one and everybody's got onenow because they saw him in trouble.
So, Kyle, I say thatto say, don't let me find
out that you're slipping with your greenchili, because if I find out you're
slipping with green chili, then I'mcoming out with a green chili too.
Awesome, Wow, that was allright. We're gonna wrap this. Hold
(01:00:52):
on barrel, Hold on barrel,Kyle. I got things I gotta do
today, buddy. Yeah, Igotta go to bed. But let's just
let people know. This will beon YouTube now too, So everywhere you
listen, you can listen, andif you want to watch, go to
YouTube. Don't drop the tongs onYouTube all right, don't drop them,
don't drop them, don't drop them. Hey, Hey, what what's going?
(01:01:15):
Oh I'm signing up for somewhat slamslaps slap slam, slap slam slap
slam. Yo, Yo cow,can't can't, cannot on your trailer trailers
taking yo barrol. Can you takethe trip with me to Memphis? I
would rather throw myself out of amoving vehicle. All right, guys,
(01:01:37):
we're wrapping this one up. Thankyou, everybody appreciate y'all.
All right, welcome to Don't Dropthe Tongs. I'm Bara Boy, joined
by Phil the Grill, Phil Johnsonfrom The Hut Baby. That was the
same guy, Kyle, You're behindbarbecue, Yes, and today we are
doing things a little bit different.Generally we're all in a studio together.
Now we are trying a new systemwhere we're all doing this online. There's
(00:24):
gonna be a video coming out,and we are taking this to the shall
we say the twenty first century ofpodcasts? We entered the twenty first baby,
But I'm not gonna lie to you. I am a little concerned.
I had a lot of apprehension aboutthis. Yeah, I know. Wow,
we practiced. We practiced this yesterdayand Phil, Phil was glad we
did a practice. And now asI watched this video, Phil has got
(00:47):
a bourbon in his hand. Ifyou've ever listened to this podcast, when
bourbon Phil comes out, sometimes youjust get a little wild. I need
I needed the bourbon, guys.It was a long day. It was
rainy here, this was acting uptoday. Traffic took forever. Twenty minute
ride took an hour and twenty minutes. Welcome, we got the open,
We got the open going on andokay, you live in Phoenix. Welcome
(01:11):
to the work life. I don'twant to hear anything about it. Done
easy, easy, I mean,my phil, don't you talk to you
about traffic. I live right nearthe open and let me tell you what.
Oh it probably get you was horrible, dude, So I had to
go. I had to go.I had to go over there today to
pick up some couple of things andit was just it was wild. And
(01:34):
then it's just it's all happening.But it's the greatest time of the year
here in the valley. I'm excitedthough. Mother Natures turning up some rain
for us this week, so it'sgonna make a little interesting. But in
my world, before we get startedwith this, if you don't know,
I work in country music. Andthis morning woke up to the sad news
of the passing of the legend TobyKeith. That's put your cup up for
(01:57):
that man, right, Toby,Dude. I grew up on this dude.
That was my first before well besidesShanaya, that was my first like
love was Toby Keith. I agreewith you read everybody loved themselves and Toby
Keith I did. I didn't loveToby Keith, but I'm very sad that
(02:17):
he passed away. I went tohis restaurant once or twice. The one
in Desert, Yeah, yeah,yeah, I went there once or twice
with my f I grew up onthe one in uh in Mesa, the
Toby Keys Barn. Girl, yougrew up in there. You grew up
very f behind behind the friar,yeah, place I never met Kyle was
(02:38):
uh probably there? Yeah yeah.R. I p to uh Toby Keith
and uh, you know, II've met Toby a few times. I
got ship this one funny story aboutToby. The very first time I ever
met him. H. I wasbrand new my career and he was this
was like when he was really exploding. I go back to stage to meet
(02:58):
Toby in my barrel, right anduh, if you don't know what my
barrel looks like, here's my Biblehead. Anyway, anyways, I go
backstage to meet Toby Keith and wewalk I walk up too, and he
looks me and he goes, boa, what the hell are you doing?
And I said, sir, I'mjust trying to make it in this industry.
(03:21):
Looks at me and he goes,there's a hell a lot easier ways
to make it than wearing that.Every single time I would see Toby Keith
from that day forward and I wasin the barrel, he'd look at me
and go, still ain't made it. Bro. We got a we had
a storage unit. Phil and I, Smitty and Justin have a storage unit.
We had it started in Oklahoma.Yeah, right, And there's a
(03:44):
big water tower next to the storageunit that says home of Toby Keith.
Yeah, that's where he was talking. Yeah. Oh, is his real
name Toby? Yeah? I think, oh my gosh, no, his
that was his nickname or you know, I just try to know. I
believe that was his middle name,and then I'm not sure. I saw
(04:05):
it in print today that was moreof his stage name, but I believe
Keith was his first was his middlename and last name. Don't quote me
on that, all right, Solet's get started today with don't drop the
tongs. I got something for you. I got I have to get off
my chest real quick, just rendwe let's just get it off. Let's
just go. So, there isa there is a there's a competitor named
(04:29):
Fred Robless. He is Real Value, Real Valley Meet Company, right,
he's a good dude. He's afriend of mine. He's got a meat
market, he's won, he's aworld champion. He's won every contest you
can think of, rightm and whatuh? He's a world champions in barbecue.
(04:50):
He's won a world championship at WorldFoods. He has two rubs.
He's got a Blanco and Perfecto.And there are two rubs. I use
them all the time. That's mysecret. That's one of my go tos
on my brisket and competitions. Soyou know, it's a salt, pepper,
(05:11):
garlicky little kick. It's got spices, it's good, it's clear,
it's white, it's it's a bombrub. Right Yeah, So our unicorn
was on Jimmy Fallon show last nightthat he displayed his brand new rub that
he dropped to millions of people,called Blanco. So I mean, there's
(05:38):
me. Look, you know,I'd love to talk to them about this
because I'm like, okay, holdon, but he don't answer your call.
So how are you going to talkto him? Okay, hang on
here, hang on here, Buthow are you going to fan favorite somebody?
And now I'm not bashing, I'mstill a fan I'm still a fan.
But hold on, Yeah, ifyou if you're going to come out,
(06:00):
did those two was it a coincidenceor did those two words fred rubs
Fred's rubs have been out for along time. I want to ask.
He's a he's a Texas guy.He's from Texas, He's in Texas.
Meet church is in Texas, NorthTexas. Okay, I'm just gonna hang
(06:20):
on, hold on, hold on, bar There's a lot of there's a
lot of things that are hard toduplicate in the barbecue world. Right but
like a name of a rub isn'tisn't one like you know, you can't
get away from like brisket rub,can't get away from brisket hot. You
can't get away from like sweet.But you would think like a not a
(06:43):
big time brand like that would kindof do its due diligence. And yeah,
copy a name. Yeah, youkeep saying I don't know. That's
that's saying I come out with adifferent name. I'll come out with call
it ghost, call it Casper.Hold on, you keep talking about copying
the name, copying and stuff.Right now, I have a question.
(07:04):
Was that name copyrighted? I haveno I don't know this, then if
it wasn't. If it wasn't,then it's free game. Like I'm sorry,
but like that's and I'm not tryingto call out what's named Fred.
I'm not trying to call him outbecause I never met the man. He
might be an awesome dude, heprobably isn't he makes great products. If
you guys talking about he's got tobe great. Here's my Thingcid goes back
(07:26):
to what I've been saying in thebarbecue world. Is an outsider that comes
to this that I do not understand. You guys come up with awesome products,
awesome names. Do you copyright thenare they registered trademarks? Yes or
no? No? So that's whatyou're doing. You are allowing somebody to
to what And also, by theway, Blanco, there's there's a taco
(07:55):
restaurant here in the valley called Blanco'sTacos. Trying to have your back,
I'm sorry, I'm not trying.I'm not bashing the Fred. I'm just
saying, if it's not copyrighted andit's not owned, and it's it's not
like it's it's not like it wasnamed uh xylophone, And he took it
as a very common word that couldbe that could be said, I get
(08:18):
it, but i'm not. I'msorry. I'm not trying to I'm not
I'm not trying to. I'm nottrying to bash. But if you don't
have a copyrighted you don't got toredish your trademark on it. You don't
got you don't got things on yourimaging and your likeness and all that stuff.
You're not protecting yourself. Yeah,but you live in the same state.
Bro. That's like me coming out. Guess what I'm doing. I'm
(08:39):
serving Philly cracks at the restaurant.It's called Philly cracking. Hold on,
hold on, it's not copyright getdon't get your place. Shut Philly crack.
I'm serving Philly crack wings at therestaurant because I know some people and
cats a grand that to come andpay you a visit. Come on down
because I'll recognize the trailer. Comeon down, says fill the grill on
(09:01):
the trailer. Come on that.Look look okay, But Philly crack wings
is one of a con right.Blanco is very name, Brodie Blanco.
Say something else. No, Yo, Philly crack wing is mis call it
Casper Barrel. But but this isthis is Kyle Manicotti's whole little thing.
(09:33):
That's just because. Okay, nowif Fred, now, okay, let's
do some market research, that's allasking. Let's make If Fred I would
love to this and say these nuts, I would. I would blame Fred
for stealing, but I cannot blameMatt Pittman for taking a generic name like
(09:54):
Blanco. You might as well saywhite, like like, I get it.
Oh, you can't use white anymore? Like you know what I mean
exactly. Now, what what's thename of Fred's company, Real Valley Meet?
Okay, company, I see,I see it when I I see
it when I when I Google it. Now is he the same company as
Blanco Barbecue that's also in Texas?Here we go? Here we go?
(10:16):
Because I put in Blanco Barbecue andI see Real Valley pops up. Then
awesome, bro Blanco Barbecue. Okay, good congratulations. Look I'm not bashing.
I know. That's why I likethat one kind of stretched that one
(10:37):
out, I mean exactly, Imean. And also the more superior products
gonna win out. Okay, Igot it, I get it, I
get it, I get it.But like, like maybe some okay,
like like like Phil said, hehas he has these nuts, he's got
all these crazy names. Let's dosome market research and come up with another
(10:58):
craz Can we just get him onso I can ask him these questions.
That's all I want to do,is I just want to know. I'll
call them. I'll call them.He'll probably answer your calls me. I'm
not standing up for anybody in thisin this situation, I'm just asking questions,
and I'm gonna go back, andI'm gonna I'm gonna go right to
you, Kyle, What are thenames of your rubs? Green, chili,
(11:20):
bacon rub okay, chipotle, mangorub okay, hot honey, No,
because you're gonna google it off,hot honey, garlic? Right,
Arizonic cajun. Okay, All thosewords that you said right there are very
commonly used. Nobody else can outgo out there and ever come out with
(11:43):
an Arizona rub. Well, theycome out Arizona rub as soon as it's
Arizona cajun. There's motel cocktails goingoff. But why it's is that copyrighted?
No, it's not copyrighted. Barrelis honey? Is do you mean
to tell me there's nobody else outthere making a honey garlic rub, making
a hot honey garlic rub. Idon't think so. No, there's not.
(12:05):
Now. I love I love nowthat. When we do coming out,
I'm coming out with a new Cajunrub. It's gonna call it the
Florence Cajun Rube. See what kindof video I make with that? Okay,
Hey Kyle stinging honey garlic rub.That's pretty close. We got honey
garlic rub. I'm just saying,yo, does it? Does it meet?
(12:31):
Church? Have a honey honey somethinglike honey hissel or honey pig or
pig honey pig something. I'm justsaying you, guys, if you don't
copyright and you don't lock it down, yeah, I know, I get
it, prol get and that's aThen that's a lesson to you. What
are you gonna do it? Mineis copyright yes it is. Fruitfly is
(12:56):
not copyr No, my name isrut me all over. It's copyrighted.
Filled the grill, it's copyrighted.Yeah. But what about fruitfly? No,
because fruitfly is a generic name.It's just the flavor, right.
I can't get mad at fruit speakingof that, when when is fruitfly gonna
(13:18):
be showing up? Yeah? Probably. My pantry is empty. I've been
hearing that for a long time.I got I got product, I got
product. My pantry's empty. Buddyis empty too. But we're going back
to this again. I understand.I understand Fred, and I think he's
got a great product. You speakhighly of him. If you, I
give you nothing but props you alwayshave. You're a great judge of character,
(13:41):
except for film, but you're agreat judge of character. And I
don't want anybody to feel like they'rebeing ripped off or anything like that.
But I'm gonna say this. Ifyou don't copyright, you don't registered trademark,
you don't protect yourself. You openyourself up to two things. And
(14:01):
you know what, And here's theother thing. You may have troubles copywriting
the word blanco. Oh yeah.So my point though, is is if
you want to be different, namea different copyright it. Yeah, yeah,
I get it. And here's theother thing. And I love how
you keep saying the state of Texas, in the same state of Texas is
(14:24):
bigger than some countries. That's theI ain't due. I think I think
there's some kind of beef between Northwhat is it North and South Texas.
I think there's some kind of beefthere. I think Texas. I mean,
look, it's beautiful. That's like, that's like del Vers Scottsdale.
Like there's beef, there is beef. There's what's the beef between and Scottsdale.
(14:50):
It's just thinking about what. Ohyes, oh yeah, we're about
to be on the map soon.There's nobody in my neighborhood knows what why
that is? Oh yeah, there'slike this weekend, I was telling people,
oh, yeah, we're from oneDell. They're like, where,
Yeah, where I see? Isay, surprised and they're like, oh,
I know where Surprised is exactly exactlyright next door to spac all right.
(15:13):
So again, when when I firstmet you, Kyle, and I
saw your sign and it said whyDell, Arizona, that's when we had
banners. Yeah, I thought Ithought it was on the way to Vegas.
What's that town? You go,wied, Hey, there's a there's
(15:33):
a there's a barbecue restaurant there forsale. By the way. I thought
I saw that actually back then,but Sonny wasn't going for it. It
was thirty thousand dollars. It comeswith the house and the house of the
back. Yes, yeah, yeah, yeah, yeah, yeah, exactly
exactly. Hey, you forget thatbecause you're already living in the basement here.
Bro, nobody's stopping in Wiki Up. I'll tell you that right now.
(15:54):
Wiki Up. You ever been toWiki Up? Actually, yeah,
you're actually in the metropolis. Theyhave a they used to have a gas
station. It blew up now,but they have. They used to have
an old school gas station. Swearto god. They used to have an
old school gas station there. Andevery time I've ever stopped, that's where
I stopped to get gas because theyhad like cool Indian stuff in there.
Yeah, and every time I wouldpay at the pump to get gas,
(16:18):
I would get a text from bof A, like a couple days later,
this says, hey, uh,can you confirm these charges? And
they would jack my card. Ithappened like three times they would jack my
infot. I backed it all theway up to using that damn gas pump,
but the place blew up. Sowe good. I'm we Gilcci.
I met. I met Steve fromVegas out there because remember that trailer or
(16:41):
the laying smoker that sweetpea had.So I cut it off and put it
on the back of the truck,right or the trailer, So I didn't
have nothing to do with the toequality, right, But he bought it
from me and we met in Wikiup because that was halfway between Vegas and
there. But that same gas station, swap the Adobe place. It's gone.
(17:04):
Now, it's gone, gone,it's gone. That's all right.
So again I wish everybody he wasstretching on that one. Yeah you didn't.
I get. I get You're tryingto stand up for your boy,
and I'm all about staying up forthe little uh little guys in this battle.
But I'm the guy that wants tofight for the little guys. Man,
(17:25):
all right, let's talk. Canwe fight for the little guy?
I just want to fight. Ifyou want to fight for the little guy,
go ahead and tell them to armthemselves and copyright protect yourself. I
can't because I haven't done it.You want to fight for the little guy,
Next time you use the bathroom,make sure you protect yourself before.
(17:45):
But all right, wait, whatwas that bourbon talking? That? Allright?
Talking to your microphone? Because Ihad no idea. You remember Okay,
all right, you couldn't hear mehear your so just don't mumble,
don't mumble. Yeah, all right, so philm all right, so let's
(18:07):
let's let's go on to next thing. Right, So all right, did
you see that Eater Eater YouTube that'spopping out from the Royal So I was,
okay, I still haven't got tomy episode, and I'm gonna tell
you everybody right now. It washorrible. It was horrible because wait,
what was horrible the production or thepeople they me me that day because I
(18:33):
was outside. You came by acouple of times. They had me outside.
It was hot as balls out there, right, and it was human
and they had me outside the wholetime. I couldn't go into the trailer.
They had me filming the whole time, and I was I was just
off my game. And they didn'texplain that they was gonna like watch me
from beginning to end for every turnin outside. So like, yeah,
(18:56):
I'm scared to even see what Eaterputs out for me. But anyways,
good, yeah, wait, waittill you see the because that just day
one. I could just tell themyour face, I'll just read your face.
Yeah, I was I was.I was not happy. But anyway,
(19:19):
so I've been catching these little seriesthat they've been dropping each week,
right, I see, And sothis one, the last one that they
just put out was the judges oneright now, we heard about and we
ran it to death about you knowhow that last day at the Royal for
Awards they messed up scoring and noone knows why. Well, I invite
(19:45):
everybody to go watch that Eater videowhich called how k CBS judges decide the
winner of the world's largest barbecue contests. Okay, let me let me just
say this as a New York publicschool student, right, and even from
New York Connecticut. Look, lookfirst Connecticut. First off, Barrel said,
(20:11):
I had to be cleaned, soplease don't test my patience and make
me say things that we're going toget in trouble for a right. So
now, now, growing up inConnecticut, YO, we had these New
York standardized tests, right where youhad to use a number two pantrons and
you had to do you know,ABC and they put it in the machine
(20:37):
trons. Yeah right, I'm fiftytwo years old. Did you see the
method that they used at k CPSThe judges, they had a box.
It looked like they was carrying pizzamenus in a box. And they had
everybody's number, the scores. Theywere shuffling them all around and no reason
(21:02):
that Now I understand why they couldnot rectify it that night, because once
all of those cards went into theback into that box, there was no
way of coming back from that lookand no way make And look, everybody
knows that I love to jump thejudges, and I'm gonna let you be
the judge of this. Watch thisvideo like again, how KCBS judges decide
(21:23):
the winner of the World's Biggest Barbecuecontest. It's on Eater Good About.
You can watch the whole thing ifyou want. It's about fifteen minutes long,
or twelve minutes long if you goto about the ten minute mark.
Just watch. And I'm gonna say, couplings on the outside looking in.
There's one person who, again they'revolunteers. I get it, they're not.
(21:44):
They're not doing this for a living. There. I appreciate somebody's volunteering
in a time, but the personis typing on their keyboard, right and
they got to say this the judgecard. They have it in front of
their screen and they're typing so theycan read it properly. What is fine?
Their card is in front of thescreen. I just have that question
(22:07):
and the other one that I'm justgonna ask questions about. Can we can
we stop there for a second beforeyou can carry on? I watched it
and then I watched it again becauseyou guys were going off about it.
But you're also you also are soscared to make a judge mad or to
say the truth because you're afraid ofgetting You're afraid of getting put in k
(22:27):
CBS jail leade. Let's call itKing of said the king of King.
He's called down. It's a decadecards. If you watch it over and
over again, watch's and then sheholds the card up and she puts it
up to the screen and she's goingwith her finger to verify everything's okay.
(22:52):
You try, you try to puta piece of paper up and do this
across here. You know that doesleavest your eyes going across in detail?
Was being wrong? Then I'm okay. Let's take that woman out. She's
a nice one, she's a volunteer. Let's just bring this in here.
The quote of the quote of theentire thing. We we do a self
audit, thumbs up, self audit. I think that's great. You gotta
(23:15):
double check your work. I'm allfor that. Measure twice cut once.
That's what my father always says.He's in woodworking, right, measure twice
cut once. All we're a littleself audit before you know, makes sense.
Then they drop the bombshell out ofeverything we get. We do an
(23:36):
outside audit of twenty percent of them. There's way too many for us to
do all of them. So youonly check twenty percent and you got eighty
percent that could be wrong. Soyour potential, your potential is an eighty
percent margin of air. I'm notmaking this up. Watch the video,
(24:04):
That's what I say. And whenyou're determining we should post it, we
should post the video. When you'redetermining other people exactly, Madam, I
didn't. I tried to read.I read the comments, and I noticed
zero barbecue guys in there. AndI'm wondering why, because nobody even knows
that this is out right now.That's what I'm saying, is why.
(24:26):
And I haven't seen it on anysocial media. Also, because it's eater.
Eater is more of a restaurant profile. Yes, yet, that's what
I was getting that. That's whatI know about Eater because when they came
to the Trap they did a storyon the Trap House, and I know
them from being it, so they'rereaching right now. That brought in the
(24:47):
audience and they you know, theypicked up they didn't know not not No.
I feel like Eater because that hasbeen my biggest thing, even you
know, shouts out to uh,Mike Simon. Right, But I haven't
seen yet where any cameras go beyondthis is the first time I ever seen
(25:08):
why was the judging tent? Thisis the first time I ever seen it
allow that there was. Now thatI know what goes on back there,
I'm questioning whether I'm going to doanother case of Yes, I tell you,
I didn't see it that extreme though, Okay, I mean I didn't
see it like that. Broka,what what's what's the biggest error? What's
(25:33):
the biggest error in in anything thatyou do? Right, what's the biggest
error? Would you say? It'shuman error? Right? Yes, right,
it's the biggest And how okay,in that process of them calculating the
cards, even when okay, evenwhen they brought the box and put it
(25:55):
into those little milk cartons. Right, they put six boxes. They are
relying on one person to write downthe correct table number to the right card
right that that could be error numberone. I think there should be some
changes. I agree with that.I get it. I get it.
(26:18):
I think there should I'd be goodwith it. But there was. It
was about like six or seven differenthuman error mistakes that could have happened in
just that one process. Absolutely,but honestly I didn't. I personally,
Kyle, I sort of got it. I personally, Kyle, I'm gonna
call you out. Your red solocup is always half full. And that's
(26:41):
awesome, buddy, and I lovethat for you. But I'm gonna tell
you it's an outsider looking at this. You cannot look at this, especially
knowing what the end result was.I know you could not look at this
and not go oh, I couldsee how that happened. Yeah, that
happens. Yes, It's kind oflike I guess the analogy I would use
(27:04):
would be going back and looking ata traffic camera right and knowing that down
the road there was a car accident. But you look at the traffic cams
on the roads coming there and yousee this person driving a erratic and not
paying attention to road conditions and drivingall reckless and go mistake one, mistake
two, mistake three, mistake four, mistake five. Oh, I see
(27:25):
how that happened. And I'm goingto say this, it's the same thing.
We know what happened at the Royal. You can't watch this and tell
me that it's an organized system.There is legitimately a man again, a
volunteer. He's a nice man.I have no ill will towards this man
who has a stack like this?Who's going really? And I just want
(27:49):
to ask this question because I havenever been in a competition, I'm gonna
ask this question. Kyle. You'reat a table, right you are.
You're at a table. You're ata table one. Correct, correct,
Fill's at table four. You turnin your ribs and Kyle your ribs.
(28:10):
They don't know that it's your behindbarbecue on the score. Shoot, it's
a blind draw, right. Theyknow you were the third box. You're
the third box to go around ontable one, and they love it.
What's the perfect score? Nine?Nine? Baby? Okay, they give
you all nines? Boom right,boom? So you were the third box
at table one. Boom, goKyle, he just crushed the perfect score.
(28:32):
Now Phil, you're at table four. You're the third box to come
across. You'd be good, notgreat. You're nine to seven. Nine.
Oh, we're gonna we're gonna takeWe're gonna take your We're gonna take
all of your your your cards,right, we got them, We hand
them to the captain if this persondoes this. So now I got I
(28:55):
got these stacks of paper, right, I got all these big stacks of
paper here. Okay, now Igot it. Take these stacks of paper,
and I gotta go for a walk. I gotta I gotta walk,
and I gotta hand it to somebodyelse who's gotta make sure they still keep
these stacks together. Barrel got thispassport, and then I'm gonna go ahead
and I'm gonna take these and I'mgonna do this again, and then I'm
gonna take them over here, andthis person's gonna enter it. And I'm
(29:17):
gonna hope that in the process offive people handed this, that table four
and table one didn't get screwed up. Yeah, because I guess what Phil's
getting nine ninety nine. You're gettingnine to seven nine, because the five
and the two look like it's justit's it's tough for me to do.
It's tough because this is something Ilove and I hate. I know,
(29:38):
I get it. I love this. How much kool aid you got in
that cup right now? Are yougargling the kool aid? I'm just saying,
man, look I love these Yes, I live, yes, and
you love it. It was hardI live for I'm glad you love it,
and I'm glad you live for it. But I'm gonna say this,
I get it. There could beproblems, Yes, there is mina get
(30:00):
it. Listen. If you loveit and you live for it, why
don't you love to live to improveit? And why and why if the
people and why of the people whoare running this are not caring and taking
the same passion that you. Idon't know this and other people do to
fix the problem. And you knowwhat, Hey, the American Royal ENDICACBS
in twenty twenty three, we don'tknow what it looks like in twenty twenty
(30:22):
four. Maybe they will fix it. Maybe the Royal in twenty twenty four
will be flawless. And all wecan hope is that they have taken these
things and they've improved, and theydon't have a stack. As Phil says,
pizza menus in a cardboard box inthe back, determining who takes home
thousands of dollars because correct me ifI'm wrong. The man and the team
that was crowned GC at the AmericanRoyal in front of everybody who had the
(30:48):
highest moment of their career, thepinnacle the World Series, yike found out
they didn't win. That's tough.You know what got I got this stock
and such brutally and it should nothappen, and we saw in that video.
But now it happened, could happenexactly, And that's the thing,
(31:10):
Barrel, that's that's exactly what Isaw. Now I understood why those things
happen. And I don't blame Idon't blame any of the volunteers neither.
I don't blame I don't blame theorganizer of the event. I don't blame
anyone. System is broke. Isay that the system isn't working. You
know what, There's always got tobe modernization of things. There's always got
(31:32):
to be saying, hey, youknow what, this didn't work as well?
We got to evolve to this.It's life is all about evolving,
changing, growing and improving. That'sall I can help is the American I
got one question for Cop and thenAmerican ro KCBS does that. I really
truly hope they do. I gotone question for Cop. Who was the
person that went to the Texas compwhich and competed with you in smitty and
(31:55):
cooked the whole comp and they did? Yeah, Chris Webb, Chris Bushmaster
Barbecue. They lost his box barrel. My question to you, it wouldn't
be hard to lose a box becauseyou lose one card. I know somebody
didn't hold the paper up in that. I'm just saying. I mean.
And also, and I hate tosay this, you know when you had
(32:20):
a real looking at that, whenyou had a real unorganized and again,
we don't know. There's a lotof questions here, but correct me if
I'm wrong. There were teams thatwere scored, that were judged at the
American Royal that we're not participating,right? Is that true? But is
that true? That's true? Yes? Okay, So here's my question about
(32:43):
that. Did that happen because thesystem is so unorganized and so flawed that
they had score sheets from last timein that same box and same room score
sheets from last time. What doyou mean now, I think when I'm
just asking the question, you haveall you have. You have the blind
draws, right, you have allthese things. Your entry slipped somehow that
(33:06):
they've got in there. I don'tknow how that works, don't Okay,
that's my point. They did theycompete the real previous time? Did they
compete in another case? I thinkthey were. I think that I think
they were signed up. Okay,so that's the thing, perfect, they
were signed up. They were signedin. But they signed but okay,
whatever it was, which makes mequestion, if you're doing data entry,
(33:27):
you heard in the right line,or you don't pay attention you enter in
the wrong line, it's going tohappen. Or if you've got a list
that's outdated and it gets mixed inwith something. Dude, all right,
there was about seven There was seventimes I counted rooms of human error a
way that it could it could bepossible. Now I understand it was clear
(33:51):
clear as day after watching that,how how somebody can compete and not be
there, or somebody can be thereand not have any scores at all?
Because there's just open ways of humanerror. And again, something as simple
as just a standardized tests right whereyou just put that into the system.
And yeah, I get it.I get it. So enough of this,
(34:17):
Okay, uncomfortable, I'm done withit. So so let's let's big
up. S c A right right, s c A. Look at them
coming to the table with everything,and I love it everything yo're tackling burgers.
Get you some s c A like, I get it. It's a
business, you know. You guysare just well like I get it.
(34:42):
No, Kyle, I get it. Awesome for them, congratulations, thank
you, s c A. Boy, they blowing it out. Look one
those one rip you thought you wasgonna come out with a burger one and
somebody thought I'm done talking about it. I'm done talking about what I'm coming
up with. I'm done. I'mdone because the thing happens. Okay,
(35:04):
all right, all right, Igot I gotta be serious for a minute.
And it's along the same line becauseKyle, I feel you on that.
My dad tells me all the time. He's like, you know,
you're you can speak to yourself andkeep things in your head. You don't
always have to say it out loud, Right, you don't always have to
give your ideas out loud and sharewith other people because guess what, but
(35:29):
if you're talking to your boys,you're talking to your boys. Yeah,
let's just leave that on pause.We gotta talk to our boys. We're
talking to our boys. You putit on a podcast, Okay, all
right, I know it, allright, so that I just want I
just want to tell everybody. Right. So I was driving home in the
(35:50):
rain and my big brother Smith textsme. He's like, bro, I
know, I know who's grabbing thetrap, right, who who's coming?
Who's moving it to the track,because shouldn't let's just let's just set the
tailor here. Probably shouldn't have calledhim out. But okay's no, no,
no, I'm not calling nobody.Let's pause. Go ahead. If
(36:12):
you did not know Phil, ifyou're new to this podcast, Phil used
to own a barbecue restaurant for fiveyears in downtown Phoenix. He shut her
down this year due to rising foodcosts, staffing issues, landlord issues,
covid, et cetera. So heleft his location in this past summer,
and the location has still sat there. It has still been ready to be
(36:37):
a barbecue restaurant, but there hasbeen no one in the location until yea,
and part of my legal issue wasthere was no tenant, so that
was kind of prolonging everything. SoI'm glad there's a tenant. Yeah.
So I heard through the Great Finea couple of times. People at me.
(36:59):
He's like, hey, no,I think Scott from a Little Miss
Barbecue's moving it. I was like, I can't understand how that could happen,
because Scott say, you know,uh, he's a businessman. No
what, well, no, holdon hopefully. I love Scott on that
right, because he was supposed tomove into Honey Bears right and then and
(37:22):
then he went through the t Ithing and and it got too much and
and he backed out right. Soall I'm saying, I've given up to
Scott. I don't have no problemswith Scott at all. Scott Holmes.
Me and Scott Holmes started off atthe same time. Actually we started off
in the same farmers market. Atthe same time. Scott was working out
(37:43):
of a tent. I was workingout of a food truck. He was
telling me his next business goal andI was telling him, you know,
my next business goals as well.And we we were great. We are
still good friends, right. SoI just looked at it. That my
footprint because remember when I got TrapHouse, it was a gray shell and
for people who don't know what graysholl is in construction, that means that
(38:07):
you just have bare walls. Youdon't have a woman, no electric,
no, you know. So Ihad to build all that together. So
now when I left, I lefta full footprint for a barbecue restaurant as
a turnkey to move in. Butbecause of the layout, I was like,
this doesn't mattch Scott's layout because hehas all of the stick burners,
(38:30):
right, he has that camel backsmoker he has, you know, he's
I was like, they'll never allowhim to put one of those out in
the back patio because you know,it's a whole bunch of colds and stuff
like that for downtown. Right.But he has changed his format and he's
actually going to only serve chicken andribs. I just read. So here's
(39:00):
his his the hiss the catch.I remember driving back with Pops from Memphis
of May and I was having aheart to heart with my friend and I
said, if I was to doit all over again, I would just
do ribs and chicken and because andthat's exactly what you told Justin and I
(39:21):
in Denver. You said, ifyou were going to open a restaurant,
you need to do chicken wings andribs. That's what you said, Yeah,
but you need brisket. So soI was I was just so shocked
that that that that happened. Butguess who I do remember telling that too?
(39:46):
Who the landlord? Ah? Man? I mean, look, look
I did tell the landlord that.I said, hey, if I was
to do it all over again,you know, I even broke him a
proposal. I was like, youknow, I'm not I'm way over costs
with my food cost you wrote himas on this Yeah, this was before
(40:06):
I closed it down. This isbefore I closed it down, and we
was still trying to make sense outof it because I was like, you
know, I was I was makinglike twenty five to thirty thousand a week,
right, but my food cost wasat twelve thousand a week, And
now you're getting into about five tosix thousand a week and just payroll,
and that doesn't leave a big marginleft over for anything else, right,
(40:30):
Okay, So I said, yo, I've now it's after the pandemic.
I understand where I need to go. I need to make changes if I'm
going to invest more money into it. I got to understand that I am
going to definitely get my money backright if I'm going to move forward with
this. So we you know,we went back and forth. I did
tell him, I said, youknow, if I would like to dumb
(40:52):
it down. He's like, no, I really like, you know,
you being a full blown restaurant.Me and my landlord didn't click. I
got a bad deal from the beginningbecause I built out that whole restaurant and
he wind up profiting over for thatbecause now he has a whole restaurant he
can lease out. So it makesit makes more sense for a newcomer to
come in and take that restaurant overthat's already built out. Then you having
(41:15):
to invest in a full build outto get it to where you need it
to be, where he might justpaint the walls and clean up a couple
of things, maybe change a coupleof things, but he won't have that
initial big bill. I think Iwas at like two hundred and twenty five
thousand and just building out the restaurantitself and leasing it in just my little
section before I to twenty five,I had two air conditions and that's what
(41:38):
went over budget because the city toldme that because because I had that smoker,
I had to put a certain overit, and then if I put
that hood vent on there, thenI need to add another air conditioning unit,
and that at that point me andand Sonny even said at that point
(41:59):
we should have just back out,saying, you know what this is,
get through crazy backed out. ButI experienced it, I went through it
or whatever. Right, But nowhere's the his deal. I wish Scott
nothing but the best, right,Oh, because he's he's been he's been
in this longer than I have asfar as you know, restaurant eat right,
(42:19):
it being a restaurant tour, andand he's managed multiple locations, right,
And I feel he's a great fit. Now. Do I feel that
he's came in the same way thatI came in? No, because I
was inexperience and I had a grayshell. Where he has a turnkey and
now he understands what will work inthat fast paced environment. More of ribs
(42:46):
brisket, Yeah, maybe once ina while, right, but not an
everyday thing. And that's kind oflike where I want to call out because
I don't want people to keep comingat me and saying, hey, Yo,
you know Scott got your spot blahblah blah blah blah blah blah.
You're still gonna get that. Iknow, but I want to call it.
I want to call it out nowbecause I know about it and I'm
(43:09):
good with it. And I don'thave no hard feelings with Scott or him.
I wish both of them the best, but I know I couldn't deal
Landlord in the way in the waymy deal went, and it was a
business decision at the end of theday. And I'm gonna do other things
and Scott's going to do other things, and we're two different footprints and ways
(43:30):
that we're moving, you know what. And I think you said the best
you. I mean, I thinkyou should be honored. I shall we
say this. You should be honoredPhil that somebody as good as Scott is
going in there, because you knowwhat, people will always think that location
is a barbecue location. At leastthat location is going to be taken over
(43:52):
by somebody who's gonna have pride,integrity, quality. They could have put
in somebody who was going to serveslop if anything, If anything, the
legacy that is the trap continues withsomebody great and somebody you consider it to
be a friend. So I think, if anything, it's good to see
(44:14):
a friend benefit from your from yourand and and but but but and I
agree. I agree the friend andeverything. As far as the trap,
like jay Z had that album fourfour four Kill jay Z, the trap
is dead, the trap to bedead, the legacy is dead. That's
(44:36):
why I named it Trap House andnot fill the Grill. Everybody's like,
yo, whyouldn't you put phill thegrill by blah blah blah. I was
like, just in case this doesn'twork, I want to be able to
still be fill the grill, right, I still want to be And I
learned that from bigger chefs, right, like Bobby Flay, Mike Simon.
They all have different restaurants that youknow, fail, succeed or whatever,
(44:57):
but they still go out and ableto do what they do because that's their
stage name. Bobby Flay's gonna beBobby Flay no matter how many restaurants close.
Mike Simon's gonna be Mike Simon,no matter how many restaurants close or
business deals go sour. So that'swhat I'm saying. It's two different footprints,
two different names. I'm happy forScott that he finally found a place
(45:19):
downtown because I know he struggled andhe lost money with that deal over at
Honeybeers because there was a lone thinginvolved and the construction just got astronomical.
He's got a foot in the doorbecause he has a turnkey. And now
you got a landlord that's very desperateand wanting to do things for you because
(45:39):
he sees your name and he seesthe potential that that can bring. But
it just wasn't for me. Soagain, no hate, I love it.
Shouts out to Scott. Little MissBarbecue, shouts out to the new
footprint plan of chicken and ribs,birds and bones. All right, so
(46:01):
let's turn this something aust real quick. Last year we went to and starboy
Dom. Oh dude, congratulations.Multiple restaurants around the valley including Hush Public
House, Barsina, and Fire atWill. Dom is an awesome dude.
(46:21):
We did an interview with him.If you're ever in the Phoenix area or
you live here, check out oneof his locations. You're not going to
meet a more honest, hard workand immensely talented man. That guy with
pristine, awesome service. Well,it is really, really, really dang
cool that the wonderful, the legendarydiners, drive ins and dives is going
(46:44):
to be featurings Don's Hush Public HouseFebruary twenty third. That's awesome, huge,
because let me, let's begre Whenguy comes to town and he kisses
your restaurant, it's over. It'sa big search for your business. And
you know what, it is sogood to see someone like Dom get that
this because that dude is doing iton his own. He's hustling, he's
(47:06):
busting, and he's doing it right, and he's serving great food. But
he's also teaching. That's what Ilove the most. He ain't just about
like look it about me. He'sabout showing, teaching, growing, learning,
future generations. He is a marine, He served our country. I
mean, dude, you will talkabout giving flowers Phil mash Up the FTD
(47:29):
truck to Dom probably definitely. No, definitely, And you know, and
and and and that's what I wantedto say about that whole situation. You
know, Dom is I love hispersonality. I love who he is because
he's a real dude, right,He's a real dude. He's not in
the line like there's so many TVshows that reached out to him that he
didn't want to even participate. Yeah, because that's just not his feel that's
(47:52):
not his deal. Right. Sofor somebody like Dinah's Drivers and Dives to
come out, I love that exposurefor him. But you know what,
I and I no disrespect. Ifeel Dom is way past that I want
to see. I want to Iwant to see Dom be a bear James
(48:15):
Beard Award winner. I think that'swhat I want to see. You know
that Dinish Drivers and Doves, Iget it, you know for like little
local small restaurants, like even ifthey came to the Trap, you know
that would have fit that footprint.But I feel like Dom is so much
elevated that Drivers and Dives. Ithink it's going to be a great thing
(48:35):
for him. But you know what, I want to see Dom really be
nominated for the James Beard Award.In my I think that's very very deserving.
And I'm gonna say this, Ithink I do, but it's coming.
I'm gonna say this about Dom though, and I think don would say
this as a person who is proudto be an employer, proud to be
(48:57):
a teacher, family man, andhe's not about awards. He's not about
recognition that would come of the James. He is more about providing and taking
care of his family and other people'sfamily that work for him. And let
me tell you this is really gonnahelp make that happen for a long time.
So again, happy for him.I hope someday gets the James Beard
(49:22):
Award. He deserves it. Ifyou ever been to his place, his
place is awesome. And you know, I love him so much about his
his burger that he's so famous for. It's a smash burger. Yo,
you know what? You know what? Okay, here's the deal. I
am setting up and now, likeyou know, I'm free to go now
(49:45):
and do fill the grill stuff.So I'm setting up a studio in my
backyard right and my first video dedicatedto Don't Drop the Tongs is a smash
burger. What does that mean?I mean, yes, that's a sideways
(50:06):
thumb. That's that was two thumbsideways. Okay, got it. But
yeah, yeah, I'm gonna doI'm gonna do a smash Berger, but
I'm gonna do it my way.I might have to do a regular one
just to show I could cook aburger perfectly, you know. But but
yeah, I'm gonna do a smashburger. Taste testers. Hold, after
(50:27):
all this, you've been talking,all this crap, you've been talking,
You're gonna do a smash burger.I'm gonna do a smash burger. What
what? What? What? What? I need? I need? I
need some help on what type offlat top I should get? Why are
you cooking? He's I'm all forall this. I don't think I don't
think he's doing it. I thinkhe's I think he's now he would never
(50:47):
do that. I will roast youbad. Why do please do all the
all the crap about about hey smashHey, we are all about growing an
opportunity here, I get it.I get all about this. Okay,
I get it. But how isnobody going to hold him accountable for all
(51:08):
the crap you talked about? Smashburgeris now my first video. Guess what
I'm doing with Smashburger that I'm fightingfor the little bad buddy. If trap
if trap house could be birds andbones, and I can make a smashburg
that makes that's still all right,bar I got so you got a Sunday
(51:31):
Sunday check this out. Sunday itwas Saturday. I was in Yuma since
Thursday doing this. Guy brought usout there. We did a bunch of
cooking demos and we had to geton a stage and do all kinds of
It was crazy, alligators, fourhogs, it was insane. Bacon rab
ribs, by the way. SoSunday I got invited to go to this
(51:54):
backyard barbecue contest at a butcher shop, local butcher shop in Maryvale, which
is forty third Ave in Indian School. It's not the greatest part of town,
but it's it's good. So hehad a he had but this is
the only butcher shop that I haveever seen ever that has Wagu everything you
(52:16):
want, prime, no prime,it's Wagu everything, Okay, And I'm
like, do you have like thisis something that would be in like Scottsdale,
right, yeah, forty third Avenuein Indian School. I mean,
I've never seen Wagu skirt steak before, Wago carne asada before. I haven't
(52:38):
seen any of that. I've neverseen that. So he's holding this backyard
barbecue contest. He supplies all themeat to the competitors. There's no cash
prizes, but he supplies wago toall. So competitors are cooking Wagou Dino
ribs, big beef ribs, Wagoobrisket, and then chicken thies, and
(53:00):
all of these guys have never entereda contest before. Besides, there was
two dudes, one one and Eduardo'sbarbecue. He was there. They've they've
they've competed before, but the otherguys have not. And there were six
of them total. So I wasout there selling rubs. He had a
car show and all this stuff goingon. So he wanted me to come
be the quote unquote celebrity judge.That's what I said, That's what I
(53:24):
asked him. I was like no. So he's like he's like, hey,
yeah, we want you to judgeand all the real nice, real
nice people. So I go backthere. I'm getting I got my camera
set up. I'm filming this wholetable. Well, he's got six judges.
I'm like, cool, I'm gonnabe the table captain. So it
(53:45):
wasn't as easy as you thought,was it. It wasn't. So I
collected the boxes. I took themto the table. Yes, god,
yeah, all over again. Mybrother, my brother was the judge.
My brother was one of the judges. So I would joke. I would
(54:05):
show, you know, like people, okay, we're gonna judge on appearance,
and I would show the box likeI was getting all in, like
professional video come out. I'll beposting the video soon. But it was
very interesting the type of stuff theseguys were putting on a brisket. Some
guy made a compound butter with abunch of garlic, herbs and all kinds
of stuff and he drenched his brisketin it, and it was it was
(54:31):
different. It was very different.It was very different. Somebody turned in
raw chicken and that was not good. Is that disqualification? Yeah, but
this is yeah, but this islike backyard and I believe you should be
(54:52):
able to smack that person because theystopped their learning. This amateur competition down
there used to be able to smackthat. This is a backyard contest.
I wasn't smacking nobody. You know, we judged accordingly, but backyards don't
know how to cook up to perfectdone this or even just a done this.
(55:14):
Yeah, because because some kind ofthis. These guys have never there
was two people that have competed beforeit. The other guys have never competed
before. Food hands bro, fulltime. I get it, I get
it, I get it. ButI watched them bite into this chicken bro.
I started praying like something came downand told me, hey, you
(55:37):
should probably table captain and not judgeyour brother get sick. No, he
spit it out. He spin itout. He's the one that found it.
And you know, my brother talksa lot of crap to me because
you know, he'll eat food hereand he was like that's good, Yeah,
it's tender. Yeats this and thenhe goes and eats this is his
first time he'll go eat other people'sbarbecue. And he's like, holy,
(55:59):
Like you are on a whole differentlevel compared to these guys. You just
back Here't compliment yourself. I did. I did, By the way,
just pop fill Hey Phil, doyou just trip over all that good?
It was good? It was good? And you know what did they stuck
me? You know, everyone hadto tally one through nine and do the
whole thing with cards and stuff.Then they stuck me with tally and everything
(56:23):
up now. If some of y'alldon't probably know, I'm not a mathematician
or anything. I hate math.Mathemat bro. I got loud music playing,
I got my phone out typing numbersin. It was it was a
hold it holding the front of yourI No, I had them all laid
out on the table and I'm typingon my phone like, okay, that's
(56:44):
that's I get it. But yeah, that was good. It was good.
That was my first I liked it. I'm glad that. I'm glad
that you got a taste of it. All Right, So we're gonna wrap
up this week's podcast, yo,can't can't? All right? Can I?
Can I say one thing? BecauseI missed last week's episode because you
(57:07):
were I was sick. You missedtwo in January wasn't even over yet.
I was sick, Bro. Youtold me to stay home all the microphones
and kiss tell me too. Soanyway, I did listen to the episode,
and you're always talking about wings,right, yeah, well yeah,
(57:29):
let's talk about what we're cooking forSuper Bowl, do you I'm doing smashburgers.
I already told you I'm doing smashburgers. That's gonna be my number one
video that's gonna do a smash workers. No way that happens because I'm roasting.
I don't care. You guys cantalk. I'm roasting. But but
but wings. I loved what Barrowsaid about his mustard hot sauce sauce because
(57:52):
that is my number one. That'smy number one. You know who makes
a good one? Zips zips go. I love it. And their honey
gold. Their honey gold is nothot hot, honey gold hot. You
gotta get honey gold hot. That'swhen they add the hot sauce to their
golds, and they only using Kettleman's. They're using Kettleman's gold and they're putting
(58:13):
hot and I just love that mustardin that hot but here. That's how
what Barrel was talking about. Barrelstalking about the hot mustard at the Asian
places. I know. But no, no, you didn't listen. I
said, I said, I wasDid you say I was talking? Yeah,
I was talking about hot. Isaid, I like the hot must
of the Asian restaurants. But Iwas talking more about like a hot mustard
(58:34):
barbecue sauce. Yes, yes,like a like like a mustard in it.
I could, yes, if youif you ever, you know if
you you know, I was literallythinking hot mustard like much. But I
can show you how to make ahot mustard sauce. Yo. I did
all right? So last week didI did wings at the house and I
(58:58):
used Smitty's mustard, got right,But I put sachia in it. I
was able to find a bottle ofs racha and I put that with you
and it was perfect with the butter. Yeah, Rocha and that honeymoon.
Okay, so listen, I gotsome news that Sirocha. Right, you
know how? So Rocha has becomeextinct. You know, you know why?
(59:21):
You know why? Extort it?There's been a shortage. Do you
know why? Because he had todeal with a farmer that was making all
his chilies. And they were bestfriends, right, they were best friends.
They had a farm. And Iwas you're just about to give you
a couple of these figures. Whenyou start talking about your hand, you're
(59:45):
not going there. We're wrapping thisup. Was making up stories. Hold
up, hold up. So thefarmer and this guy, they were best
friends. The farmer's job was tomake all of the chilies and give it
to him and this so Roger,dude, was making a boat load the
money off of the chili, sohe said, hey, I need more
money. We're supposed to work outthe deal, blah blah blah. Well
(01:00:07):
they went to court and he suedso Rocha for like ten million dollars because
he didn't get paid everything that hewas doing. Right, So, now
Si Racha don't have chili's to keepup with the supply and demand. And
you notice how all of these otheroutfits are coming out with their Si Racha.
(01:00:27):
Mascow got one and everybody's got onenow because they saw him in trouble.
So, Kyle, I say thatto say, don't let me find
out that you're slipping with your greenchili, because if I find out you're
slipping with green chili, then I'mcoming out with a green chili too.
Awesome, Wow, that was allright. We're gonna wrap this. Hold
(01:00:52):
on barrel, Hold on barrel,Kyle. I got things I gotta do
today, buddy. Yeah, Igotta go to bed. But let's just
let people know. This will beon YouTube now too, So everywhere you
listen, you can listen, andif you want to watch, go to
YouTube. Don't drop the tongs onYouTube all right, don't drop them,
don't drop them, don't drop them. Hey, Hey, what what's going?
(01:01:15):
Oh I'm signing up for somewhat slamslaps slap slam, slap slam slap
slam. Yo, Yo cow,can't can't, cannot on your trailer trailers
taking yo barrol. Can you takethe trip with me to Memphis? I
would rather throw myself out of amoving vehicle. All right, guys,
(01:01:37):
we're wrapping this one up. Thankyou, everybody appreciate y'all.
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