Hops & Hogs BBQ 03/08/24 - "What's an offset?!"

Nordo is back at the "shop!" Hanging with Aaron & Jon of Northern Fire, and Ken from Heavy Rotation Brewing. Choosing an offset smoker, food trucks, secret codes and more...all served with a cream ale!

Episode Transcript

(00:04):
I'm Eric Nordquist from Kfan Radio andwelcome to Hops and Hoggs, Local Beer,
Local Barbecue, One Conversation. Youcan follow us via Hops Hogs BBQ
on x slash Twitter and subscribe tothe podcast via the free iHeartRadio app or
wherever you get any other podcast.This week, I'm posted up after hours
at Northern Fire Grilling and Barbecue Supplyin Minnetaka chatting with Aaron and John along

(00:29):
with Ken Smith with Heavy Rotation Brewingin Brooklyn Park. And he of course
kicks off every podcast by feeding usbeer. What did you bring us,
sir? Oh? Yeah, solet's jump right into this. I got
something on the both ends of thespectrum for you guys. First, I'm
going to hit you with our farmerFrank's cream al delicious five percent award winning

(00:51):
cream al. Who's Frank? Frankis actually Josh's uncle. Yeah, so
it's a real person and he isa farmer. Yeah. And what's cool
about this beer? All the spendgrain. I mean, all of our
beers are like this, but allthe spent grain from these beers go to
feed local cattle, which is prettyfun. You know, who would have

(01:11):
thought, right? Oh, let'sget all the cattle. There a cattle
sponsor. Yeah, hold on,so are these we got a guy?
We got a guy, his nameis Cully. He comes and picks up
all of our So these aren't grassfed. These are beer fed. These
are beer fed. Where are youfamiliar? Are you? Have you ever
ever heard of beer fed? Haveyou ever done a beer beer fed brisket?

(01:32):
I'm in okay. I mean,if you want some spender like a
lot of people use them new spendgrain for dog treats and all different kinds
of stuff. Right, it soundslike more like like a hog feed.
You can do it. I mean, you can do any sort of thing
you want with it. This localfarmer, he just uses it for his
cattle. It's amazing when they becauseI've been around not only heavy rotation,
but uda pills, And when yousee the spent grain, when they're pulling

(01:56):
that stuff out of there, italmost looks like a giant pile keen.
Why if that makes sense? Likeit's very it's it's a very interesting material.
Does it smell like the bar doesat the end of the night.
It smells like good, It smellsdelicious. It does not smell delicious.
No, That's why I think theanalogy is it smells talking about the toilets.

(02:19):
It smells great. Maybe we'll haveyou guys come smell and maybe what
we should do is have you guyscome in and actually brew a beer with
us. Have Nordo, John Aaron, you guys come in, brew a
beer with us, and you cankind of see the inner workings of because
it's spend grain at the end ofthe day, at the end of the
brews amazing kind of like, youknow, nobody really wants to see how
the sausages make at all at all. You're not going to physic physically let
us operate the equipment, are you. I'll jo I'll say yes, and

(02:45):
then Josh will go, what thehell are you doing? Why did you
say yes to that? So thisis Farmer Frank. Farmer Franks and his
Creamale cream Ale mord winning uh oneof the top three of its style in
Minnesota. There's no lactose in it. Contrary to what a lot of people
think, creamles do not have lactose. If you do find a creamal with
lactose in it, good on you. Uh Not. I would have never

(03:09):
expected that it would have lactose init. Yeah. People, you know
when one says he the word criteral, I mean, is that literal?
It's the style it's supposed to be, just kind of a smooth, easy
drinking style. Creamy. Yeah.A lot of the sumburies do put actual
lactose and stuff in it to giveit. Wow, what's the volume on
this stuff? On this one?Okay? So can I ask you a

(03:30):
question? What goes into naming abeer? A lot of different things.
So this one, well you justhad we told you had lunch with your
uncle and that how am I abeer was born? But a lot of
our stuff is we we are verymusic driven. So a lot of our
beer names are either song lyrics,song titles, something in there, right,
Okay, just like me with PabloHoney that's the old Radiohead, right,

(03:53):
I mean, and that's Radiohead's awesome. Yeah. But they got me
at okay, computer, they thinkgive me a polo. That's our age
gap. I think that's what itis. Pablo, Okay, computer,
that's me to you. And thenand then if you guys do have a
couple of other cups, I don'tknow if you do or not, but
we'll this one. I know Itease you guys. I think it was
week one we talked about it waslike, we have a fourteen percent beer,

(04:15):
right, and Josh told me,he's like, what the hell are
you talking about? We don't havea fourteen percent beer. He's like,
it's twelve percent. This beer it'scalled Wasted Years. And what's fun about
this beer? Familiar twelve percent Imperialpastry stout. It's aged on white chocolate
and Macadamian nuts. So if youhave a nun ah like literally your so

(04:39):
it's inside the fermenter. We havea bunch of bunch of white chocolate,
a bunch of Macadamian nuts and sweet. Oh yeah. And we'll do something
fun with this one well to haveliterally yeah yeah, literally sweet but no,
and if you we kind of jokedabout it. We gave a little
sneak peek to some regulars the otherday and in a little five ounce glass

(04:59):
and we said they just kind ofshot it like a shot. I'm like,
you basically just slammed a domestic lightbeer, right, That's exactly what
you just did at a twelve percentbeer. Yeah, and we'll have something
fun with this one that we'll talkabout later in the episode. But huh
yeah, yeah, so this isa this is a heavy hitter. Yeah,
get a hit of this one.So we got farmer Franks cream ail.

(05:23):
There's one for you. Oh lookat this. There's three covers lights
for you. Look at a consistencyon that too. If I'm pouring this
out of my thermos, nobody knows. Nobody knows. Yeah, Or if
you're putting it in your car,well if I if I get to that
point, most people will know thatI have a problem that needs to be
addressed. You're gonna smell not aton of booze, there's a little booze
on the nose there, but thenyou're gonna get a lot of chocolate and

(05:45):
you'll get some of that nutty characteristic. But yeah, twelve percent. Oh,
come on with this. It's comingtasted. Yeah, and it's coming
out this weekend, so we getsome bottles of it, and then we
also just have it on time.Kidding. That's got a lot going on.
So yeah, kick back and enjoythat. That reminds me of God.
You'll probably know, but eons agowent to uh dangerous Man. Damn

(06:09):
that is good. Oh Dangerous Manis so good. They had that U
that peanut butter porter. Yeah,and it was like it was like drinking
peanut butter. It was like,holy crap, it was crazy. Yeah.
He and it's Rob right, Rob. Yeah, he main stay in
Northeast for a long time. AndI think, are they just doing They're

(06:29):
just doing distribution or something like that. The Northwest built a giant distribution facility.
Rumors are hopefully they do it thatthey're going to build a little tap
room out there kind of on theirland, which would be pretty fun for
them, but they shut down inNortheast. Yep, the Northeast location isn't
there. Yeah, so we gotsome just goes a show with Josh Has,
We got a lot of We gotsomething for everybody who got a five
percent, twelve percent, everything inbetween. So yeah, head out to

(06:53):
Heavy Rotation in Brooklyn Park check usout. That makes me think, though,
like dangerous man, like how theyhandle the balance of made good beer,
super great people. I've been inthere many times and Rob was always
good to me when I interacted withhim. But the balance of you you
make good beer and it's it's itwas almost too good for the spot,

(07:13):
if that makes sense. Sure,because they were always jammed. It's always
passed. And so if you're anew person coming in and that's your first
experience, maybe that turns you offor whatnot, and you maybe you can
grab a crowler and kind of weaselyour way out of there. But it
was always jammed because it was sogood and but but trying to get a
table and stuff like that was difficultat the time. And as Joki Barra

(07:34):
says, right, no one goesthere anymore. It was too busy,
right, Yeah, So remember wewere talking about, well, what did
you call it when you mixed mountaindew and squirt and what the hell did
you call that? Oh? Thesuicide? Suicide? Oh that's just the
fountains. The fountain Is this notsomething that could be You could do it
try, you know, it's it'sso farmer frank with with the way yeah,

(07:57):
I mean with different kind of blackand maybe yeah, yeah, exactly
different and then it'll kind of know, you'll lower that ab It was terrible
poor by the way you're supposed todo it. If you do it over
a spoon the right way, youdo it slowly, you can create the
you think you are. You forgettingabout the judgment free zone. Yeah,
what are you freaking Tom Cruise fromcocktail over here? What are you talking

(08:20):
about now? You know into myplastic cup. I'm doing it wrong.
Yeah, but no, it's it'sit. Josh really knocked out of the
park with this one. If youdo like big boozy complex beers, you
gotta check it out. Honestly,that didn't change that much. Like mixing
the two fifty with the farmer Frankthat it's it's it's still mostly the Wasted

(08:46):
years. Yeah, yeah, itdimmed it out a little bit, but
it's it's a dangerous, dangerously smoothtwelve percent. Mix it with the waste
or the farmer French might get itdown at nine. Right, let's say,
how long you going to keep thataround? So it's only gonna week
it till it's gone type of thing, till it's gone. So Wasted Years
is kind of our We have ouranniversary coming up in a couple of weeks,

(09:07):
maybe a little bit a month,and this one is kind of the
one that we release either on ouranniversary or near air anniversary. Hence the
Wasted Year's name? Is it twoyears now? Two years? Yeah?
That sweet two years? And againkeep listening on the podcast, because we're
gonna if you know anything about WastedYears, if you know the song title,
as I mentioned, there's something thatwe're gonna. I'm gonna. I'm

(09:28):
gonna say that'll get you some dollarsoff beer if you come in. So
just keep listening, iron Maid.You listen to the podcast, there might
be a secret code. Secret code. Yeah, and if you if you
just come in and say what's upJohn? I think it's twenty five percent

(09:48):
off an outlaw. I think he'sin Northern Fire. Is that accurate?
As long as we haven't been stocked. If they're not in stock, and
I can't, I can't follow itthrough, So okay, that's wrong,
that's false advertising. Yeah, definitelysay what's up John when you walk into
Northern Fire. But no deal.Speaking of speaking of outlaws, I do
want to I'm digging into you guysat about offsets this week, and so

(10:13):
at some point there will be anyin podcast form, not at this moment,
but we're gonna have to pass headsetson air production meeting because I need
to talk to Aaron and Johnny aboutoffsets. What's good. I was somewhat
involved in a minor spat via socialmedia, and it was nothing, nothing

(10:35):
super important or interesting by any stretch, but it made me think about the
differences in offsets. But I wantto I want to start here. Congratulations
on your marriage. How about that? Thank you? You didn't want to
talk about it, did you?No? I don't know. It's it's
it's cool. I mean, it'snothing's really different. We just did,
you know, kind of a superseem excited about it. It was,

(10:58):
yeah, you know, I wasmissing I've been kicking the can down the
road for a dozen years. Sowe finally we hauled all the kids off
to Las Vegas and didn't tell themwhat we were doing. And thanks for
the insight. Kids, you're tooold to be one of my kids,
think by just a bit. Butit was about fifteen years. I mean,

(11:20):
you know, busy childhood, weirdchildhood, unique childhood, active childhood.
No, but congratulations is super coolman. Yeah, it was.
It was really fun. Oh that'sgreat. None of the kids were aware
of what we were doing. Sowe went upstairs at CIRCA to what they
call the Legacy Club. I thinkit's on the sixtieth floor. I think
something like that. So overlooking thestrip and it was cool. Well,

(11:43):
we've talked about it before. I'ma downtown guy. As it pertains to
take as I get older, it'sthe only place to be. I'm going
to sound and the kids, ifthey were listening to be, they'd be
on me again. Just quit yourwhining. But I hate the strip.
They drugged me down there, andthis time, and you know, in
seventy five mile an hour winds andwe're walking around the strip like literally just

(12:05):
want to get a beer. Finallyget a beer, and I think it
was well, so there were sevenof us finally got to a bar and
got drinks and I'm not kidding.It was one hundred and thirty dollars for
seven drinks and it was mostly likebeer. I can get half a wag
you brisket for one hundred and thirtyrocks. Well, we'll spend our money
the right way here. I'm ondowntown prices. You know, it's like,

(12:26):
I'm not used to that strip pricing. Well, you're on I mean,
red carpet cop there's a limit,pillow fluffing services, all of that.
I mean, you're on that budget. I understand it. I was
gonna say, there's prices where youstay at there are sometimes Hey, so
back to business here with the offset. So you guys know this because they

(12:48):
got it from you. We happilystarted. What the hell is an offset?
I mean there may be listeners thatare more from the beer community that
don't know what the hell an offsetis. Well, let's get to that.
Perfect, that's actually okay, I'mcool with that. Let's let's start
out with that. So I seeit in the store when you would reference
an offset smoker and people were like, look at you, like I don't
know what that is. Oh,well that's fantastic. Perfect. Let's make

(13:11):
it educational in some ways to them, because I need to learn something in
a different direction here momentarily. Butlet's start there. So offset smokers.
When I when I'm standing up atNorthern Fire Grilling and barbecue supply, I'm
I'm looking at a wealth of giantequipment, and it can be overwhelming.

(13:33):
Yeah, I mean, I rememberwhen I first got my tragger. Now
I got the iron wood and justsetting it up. Every everything's ultimately super
easy. Everything's super I guess insome ways intuitive. So I don't want
to act like I had to climbthem mountain to figure it out. But
in the same sense, you knowwhat the difference is even amongst the models
of traggers or pellic grills, thingunits that do the same thing. Just

(13:58):
is it just cook size. Wegot Syrian stations here, there, and
everywhere, so the overwhelming factor canbe huge. But to that end,
with the offset, ultimately I gotexcited and wanted to build my own fire.
Is that a good way to startwith what an offset is? Yeah?
So, I mean when you walkinto most barbecue supply stores now most

(14:18):
of what you see or are pelletsmokers or you know, the there's the
tomatoes and green eggs, and wouldyou say that's the biggest rage? I
mean that has been oh yeah maybein the last decade. The biggest evolution
within barbecue is which and it's greatfor barbecue because it's made barbecue a lot
more simple for people. As you'velearned with your offset, you know,

(14:41):
when you start managing fire, thingsdefinitely change into a different environment. Yeah,
you're literally it's like, you know, heat and smoke content is up
to you and where you put yourfood and all those things make it different.
So offset smoker meaning that the fireis not where you're meat is it's
a fire box on the outside ofthe smoker essentially, and you're drafting that

(15:07):
heat into a cook chamber. Yeah, and there it's it's not really you
know, once once you get usedto it, it's it's not really difficult.
But you know, you're you're tryingto burn a clean fire and not
you're trying to manage your heat overtime. And there are some things you
can get, some accessories that fansand equipment that will sense temperature and help.

(15:30):
But but it's a different experience.It's what traditional barbecue is. And
people get caught up and you knowwhat Texas barbecue is, and I guess
you know, it's not just Texas. I don't care if you're in the
mid south, southeast, Southwest.That offset style is is where you you
know, can't do it in Minnesota. It's against our damn food laws.
But but yeah, that's that's that'sthe idea is manning a fire. Okay,

(15:56):
well, so manning a fire.And that was getting to like,
I have that that anchor grill thatMichigan. Oh, good for you,
and it's it's unbelievable. But isevery offset just two effective cylinders that are
welded together get really offset. Thereare things is that that's it. That's

(16:18):
always it, and I'm not tryingto downplay it. It's just in terms
of the process. You know,like you mentioned heat flow, it's your
drafting heat effectively and and how thatworks. That that's that's the science up
right. And if you walk intoa store and you're not sure what an
offset is when you lift the doorand you can barely lift it if it's

(16:38):
got a giant counterweight on the backof the door, you know, unlike
a lot of the you know,like Yoder's a plug grill that has a
counterweight on the door because they're builtlike tanks. But you know, it's
it's most of these offsets are sixhundred pounds plus. I think yours is
probably eight hundred. That things it'sheavi. Yeah. So that's why you
employ Brad. Absolutely, if youever heard the spots on the fan,

(17:02):
that's why we employed Brad. Becausehe has hustle. He has to push
it around. He's got the weirdshoulder blade thing going. Uh, he's
he's got hockey strength in the spiritof the state Hockey tournament, the lone
athlete of the bunch, he's gothe's got more chip on his shoulder than
I currently do, so he's gota weird walk to him. Lately though,
I'm getting a little nervous about him. Well, he's probably been a

(17:22):
while since he you know, checkssomebody into the boards. Maybe he's getting
itchy. So with the mass ofthem, the biggest thing that came to
my mind again this this stupid xslash Twitter related conversation that I was I
was linked into. Uh, there'spreferences that go along with that. So
for me, for instance, youknow, choosing the anchor, and I

(17:45):
guess I'm just going to laud alocal organization in Paul out of the Mankato
Lake Crystal area makes these himself byhand. Terrific process, terrific product.
And it is the word you usedwith the Yoders, which is also accurate.
It is a tank and it's abeautiful piece of barbecue glory that I

(18:07):
have in my garage that I justcleaned it out. It's ready to rock.
No so I mentioned to use it. It's that time of the year.
Good so. But but but allof that said, whether it's you
get hit without law and you mentionedYoda and uh Pittman, you got You
got all of these options, Franklin, excuse me? You got all of
these options, and how do youchoose them? Like, what's you know,

(18:32):
what's right? They're all different,and I don't think there's there's probably
you know, there's an explosion youknow of of offset pits across the country,
and like nineteen oh four pits outof Saint Louis are great pits.
We're looking at getting in some oftheir wit, not their offsets, but
they've got a direct fire kind ofa like a like a drum smoker,

(18:56):
like like the Haunt Saker or orKelly drum that we've got over here,
but it's a vertical. Anyway,we're working on that. Nineteen oh four
pits really cool. Then you godown south and you got mill scale and
I don't think any of them arebad. I mean, I think like
Outlaw and Aaron Franklin are definitely thethe the highest, the most engineered product.

(19:18):
But they're the majority of them arepretty massive, pretty heavy, they
can they can tolerate a lot ofheat and a lot of fire, and
so it's I don't you know,if if you see an offset smoker at
like your your local you know,big box, Uh, hardware store,
probably don't buy that, Okay,you know, it's just it's the problem

(19:40):
is with these these you know,offshore inexpensive versions is that they just don't
have the mass and they can't theycan't support the fire for very long.
And there were some made you know, some Ok Joe's that were made twenty
years ago that were actually built youknow, before freight costs were through the
roof and shures that are out therenow is just so tinting candy that they

(20:02):
just can't. So is that isit the key to that? Then?
So we're talking about the width ortechnically I guess the insulation, how thick
the steel, the steal is correct. So now it's so now it's the
situation of building holding and and justmaintaining heat at that point, right because
it now, I mean I thinkabout it on the anchor, like one

(20:22):
one thing I was going to getto is like I have the ability to
kind of work the fire with awith a lever on the on the box
itself, but exhaust, right,so I can adjust those things. Whereas
I think on the Franklin, theFranklin the door is either open or it's
closed, and you, and that'skind of part of the experience, right,
which was kind of badass for methe first couple of times. Of
course, uh John got about eighteentext messages during this time. Is you

(20:45):
know you you get to learn toride this thing. I mean, this
is this is your this is yourbaby. And so similarly with the Franklin
or any of these things. Butit does come down to how thick the
gauge of the steel is and thetrue construction of it that that makes it
either good or it makes it something. You save a buck and you create

(21:06):
a lot of headaches for yourself.It's it's they're gonna be more they're gonna
be more efficient, like the Franklinand the Outlaws are double walled and so
they're super efficient. And the otherones I was talking about, the cheap
big box store stuff, they justaren't gonna last because you're you're, you're,
you're building a pretty hot fire onone side, and that metal is
just gonna just overturk it. It'sjust not gonna it sounds like a tin

(21:27):
can. It's a tin can.You want it to sound like a piece
of steel. I love it.I love it. In here where we
get kids in here all the timeand they grab it on to an anch
or door and they're like yeah.Sometimes the occasional wife or or older gentlemen
will come in and go like,okay, I can't do that, but

(21:47):
so is that what you do?If I just give it a little knock?
Oh you can tell. Yeah,he definitely can tell. You can
definitely tell that of that steel.Yeah, yep, we've oiled the uh
before we're in here. We've we'velearned to put a little w D forty
on the hinges. You've been inhere, when before we did that,
Now they're all lubricated. Oh yeah, yeah, and they all like,

(22:08):
we'd have multiple people here opening closingdoors, and it's kind of like that,
well, yeah, it's got tobe awful. I was gonna say,
I don't mind it. Your anchorprobably has that noise to it,
that creak. Oh give me thecreek. I'm okay with it. Yeah,
but that's you know, that's that'smy own house. It's not a
cacophony of creeks taking place throughout anenclosed retail space. So so in the

(22:33):
end, whether it's uh, Imean, it's just in terms of so
Pellet grills really being the biggest innovationin the last decade offsets. So I
mean, in some ways, amI just choosing what I like and maybe
what I want to pay for something? Yeah? And I think there's a
there's a world for both. AndI always tell people like, we'll get
somebody in here that's got three littlekids running around the store, and and

(22:56):
somebody that's like, oh man,I really want to get an offset and
be like, buddy, you'll getthere. You'll get it to a time
in your in your life where anoffice that makes sense. But you know,
you got looks like you got alot going on. I would say
I would I would steer you towardsthe pellet grill that's gonna do most of
the work for you. And ifyou if you can make it work,
go for it. But I thinkthere's it's it's you got to be in

(23:18):
the right place in your life whereyou can have the time and the dedication
to just kind of sit by it. And I mean, I've made the
analogy of you've got Molly, soyou can do it. The difference between
she does a lot and you're you'redefinitely not wrong there. I've made the
analogy just because growing up down inman Cato you go to Perkins and you

(23:40):
had the smoking section and the nonsmoking section, and in some ways it
was just I mean this this completely. It was almost nonsensical, the fact
that they had this kind of raisedhalf way as if but as if this
smoke couldn't go over. But again, you know, in the spirit of

(24:03):
separating the smokers from the non smokers. But that's way, No, they
do not. But that's the differencebetween my anchor and my tragger in terms
of offset to pellets. And butlike you mentioned, kids running around that
that was the eye opening experiences evenwhen we burned it in and kind of
learning how to navigate it and geta feel for it. You know,

(24:27):
watching you guys here cooking brownies,I figure, you know, I'm thinking,
this isn't going to be so bad. Well, when you're seven hours
into a smoke and the amount ofattention that you're constantly putting on that fire,
you learn real quick or real quickhow we're intensive and attention intense intensive

(24:48):
that it is. And so tryingto gauge like what I what I love
to do, what I want todo, and then just realize, like
can I honestly devote effectively nine hoursout of a day. Eventually I'm going
to get to wrap it and thenI can throw it, you know,
on that pellet grill and do itthat way, et cetera. But in
the meantime, can you devote thatnine ten hours to really grinding it out?

(25:12):
And you're you're running, you know, you don't cut the oak blocks
thin enough and so you got torestart your fire. Start freaking out.
Oh, that's just me. Oh, that's part of the fun. It's
all part of the fun, andit's part of learning, and you know,
stubbing your toe, it's just partof life. It was. It
was the funnest cooking those briskets,cooking the beef ribs my first super I

(25:37):
mean those for me, I mean, you know, twelve you know,
however many hours. It was definitelya full day shift. That's the funnest
I've had cooking, man, Imean, and the building the fire part
of it was kind of that adventureand starting to learn along the way,
you know, what worked. Howdo I keep in mind? You know,
And it's it's more me as theas the fire maker than I would

(25:59):
ever put you know, Miny bounce. You know, I got I got
to find that sweet spot where itsits at two fifty two about two eighty,
and I'm just constantly, you know, jiggling the cord or in this
case that you just horrified a lotof people that, you know, these
these purists that want to cook ittwo twenty five, which is no,
no, no, But he haskids. He was watching my kids for
a while. He lets one.It's it's another one of those things that

(26:23):
barbecue cracks me up because you've gotthese people that are like, you know,
it's the it's the low and slowyep, and it's and I I
probably probably set it on here beforethe meat doesn't care. You can cook
it whatever tip you want. Butyeah, in your case, you know,
two fifty to two eighty, that'sa good, consistent run. That's
not a bad day. That's nota bad day. No, it was

(26:44):
good. But but I but it'sa battle man. Throw a couple three
hundreds in there. I'm sure,Oh absolutely, I got it there.
It happened, had to go tothe bathroom, had to grab a beer
or something like that. I'm talkingto my neighbor. We got we got
wind guts rolling through Chaska. It'sI mean, very treacherous territory that live
in. There's no doubt about that. But you know you mentioned it to
Low and Slow. That is you'llsee it in any forum. And I'm

(27:07):
sure there are something that live byis the idea that I'm gonna cook it
for thirty hours at one hundred andeighty degrees. And I'm just saying in
some ways like I just kind oftip my hat to the commitment. But
I don't want to do that.So during now when we do the suckling
pig, well we're doing that.Oh hell yeah we are. We're gonna
have to do it in shifts,of course. Yeah, I guess the

(27:30):
self. I got a guess.I got a guest bedroom for you jad
Okay, six on, six off. That's how we're going to do it,
perfect, Yeah, absolutely, sixpack. I got a fridge down
to the government. I mean,take some vacation days from the radio station.
I'll tell you that. But eventuallywe're going to have ourselves a suckling
pig. We're doing just kind offind one big enough. So I don't

(27:52):
want to do a ten pound suckling. I want to do like fifty sixty
seventy pound pig. Okay, wetalked about this. I think that's just
a complete utter waste of time.But but that's just me. I'm just
like it brought the wet blanket.I mean, I get it though.
I mean, if you want todo a mini hole hog and you know

(28:15):
on your on your Michigan, that'sabout that's about what you can do.
And it's just man, it's likewhole hog cookers. That's a whole nother
animal and it it's I mean,actually it is looking forward to it.
Just a different animal. Yeah,no, actually it's it's still a pig.
But I want to I want tohide in your neighbors bushes and just

(28:37):
kind of videotape the whole adventure becauseit's gonna be a riot. But well,
I'd love to give me in.You end up with pulled pork,
you you know, with ears,You have the cool pictures for the ground,
yep, you got it, yougot it, yep. And there's
the apple in the mouth. Youcan be there to put the apple in
there air and if that's what it'sall about. Okay, Okay, I
just think that'd be fun to do. No, go for it. I'm

(29:00):
all for it. Like I willsay, it's like whatever, whatever you're
into, go for it. We'recooking. As long as you come.
It all works. But at somepoint is there just the meat has accepted
all the smoke. The meat isgoing to accept and that's it. Yeah,
it's just do you believe that there'sa threshold for that. Yeah,
it's dependent on the on the onthe meat, but on the protein.

(29:23):
But but yeah, every there's onlylike everybody talks about building bark and you
can definitely do that. You betterbark over a longer period of time.
But you know, I that drivesme crazy too, getting all my weak
spots. But I could give twoCan I say ships on here like I
did last time? Yeah? Ireally don't know. You just said I

(29:44):
don't care about the building barkow.I don't want the meat to taste delicious.
And you know, if it's gotbark, great. This is posted
on a Friday. You know,family is six, you know, on
their way somewhere. Yeah, ifit's my family, they've heard that word
a few times now, I'm butbut it struck. You're the You are
the one that got me into thetwo seventy five vibe where it's like if

(30:08):
I if I can just hit thatstraight through. And the one thing I'll
say from my experience where I've nowcooked multiple briskets, I've cooked multiple forms
of ribs. I I have smokedmany things butts up the butt, which
is a weird thing to say.I guess in itself, this is supposed
to be a show. Now I'mcompletely derailed. But my point is is

(30:33):
that I will tell you the thevalue in the consistency of that, Like
if you specifically with an offset,getting back to that, if you can
master and and really understand the tempwindow that you're that your rig works perfectly
with, then that's how you cancook really absolutely everything on it with an
understanding. Now we're knowing. Imean, you guys have probably done this

(30:56):
before where you threw uh you know, and maybe this is years ago for
you guys. You throw something andyou're not really sure exactly how long this
thing's gonna take. Now you guysare dialed in. Now where you guys
actually told me how long my owncooks were gonna take, and you guys
were mostly right, and so,but like the ability to dial it in

(31:18):
where you're you're always operating that thingin the same way. Cool to experiment,
cool to try different things, that'sawesome, But if you can create
the consistency there, then that thatkind of helps with the mastery of the
different cuts that you're trying to smoke. Yeah, and I'd say that the
one thing about temperature swings, that'sthat's where your your time's change, you
know. And if you're if you'remarried to somebody like I am, that's

(31:41):
like we're gonna eat at six o'clockand you're smoking a brisket and it's like,
no, we're gonna eat when thebrisket's done. Yeah, right,
And that's that's uh so that's whereyou're like, the only time I really
worry about trying to control temperature alittle tighter is if I'm actually, like
you know, in competition. That'sthe challenges to turn in and like you
John had mentioned before, and I'mmissing turn in time. You got to
you literally have a ten minute windowto turn in, so your your temperature

(32:04):
gets a little tighter. But butif you're at home and you're gonna rest
a brisket for two hours, Imean, who cares if you're gonna if
you roll fifty degrees who gives ashit? All right, there I go
again. My goodness, Wow,it's been a long day. Well,
sorry about that. Don't take itout on the years of Venison, kids.
It's just a children's show now.I don't know. Hey, kids,

(32:27):
we're gonna talk about cooking brisket Evaand Stella at home? Have heard
mom say those words? Never me, No, No, it's a saint,
a saint that I am. Inthe end, if you need to
just pump that thing up to fourhundred to get her over the finish line,
you could do that too, right. We did that at one of
our classes. We were running ourbrisket class and we were running the Franklin

(32:49):
Pitt, and I honestly was gettingto know the thing you were. That
was the first thing that you cookedon it, right, m h Yeah,
I ran it before we did thebrisket class. But nonetheless I didn't
exactly hit my markers. And thatwas kind of like a competition, and
that the class was ending at threeo'clock and I was like, well,
here we go. We had toget this thing done. And so the

(33:10):
Franklin pit luckily is very capable ofvery easily running it. Foreigner degrees not
a problem. But yeah, sowe ramped it up and it was kind
of fun because with the brisket class, we do a we do one of
those low and slow. You know, Andy's a big fan of the twenty
hour brisket on a trigger, andso he does one. He does a
long cook, and to be fair, we do reheat it. We do

(33:30):
the CV reheat and then we doone hot and fast in front of in
front of the class, and it'sI hate well Andy, I think I'll
call it mine because I'm usually theone running the pit and Andy's heating the
class. But yeah, usually theone we do hot and fast is the
better brisket in my opinion, maybedoesn't have the better bark. But how

(33:52):
are you going to do that whenVoterman's not here to defend himself. Well,
we're probably going to have time.I have him all on one time.
I'd love to have I'd love tohave Andy on That's what That's what
this thing's about is, you know, And I was talking something Andy and
I disagree on so many things.Well, it makes the perfect part.

(34:15):
It's fun in some ways it doesto check each other one way or the
other. Well, we give eachother a lot of you know, oh,
you're not going to say it,no for the kids pass word?
Were you gonna say shit? Maybethat was that's what you were going to
say. I think it was.Can I have a three ships limit for

(34:36):
podcasts? Okay? You just hitit? Well that's what I'm saying,
all right. I think it wasthree last time. Unfreaking believable. Well,
welcome to my world. Well soso in the end, price point,
really it's it's notoriety, it's brand, just like anything else. Trying
to find the right number for thatis is obviously in the eye of the

(34:58):
beholder and all of that. Haveyou seen any you know, you mentioned
Franklin and you guys had this one. Is it just less than a year.
When when did the Franklin drop withwith Northern Fire? November? It
was, yeah, November of twentytwo. Yeah, yep. How often
do you see new brands pop up? Like I was just reading I was

(35:19):
reading the other day about it seemslike every week company called Lang out of
North Carolinans So yeah, absolutely so. They make they make good stuff.
Far o g. They've been Lang'sbeen around for a long long time.
No, that's yeah. Matter offact, if you look at to use
market and see an older offset smoker. A lot of times they're langs.
How do they hold their value?Like if someone if someone's looking and you

(35:42):
know, they're like, hey,I see this, uh, you know,
nineteen ninety seven offset lang and andnot just I don't know why I
use lang as an example, butjust do they hold their value? It's
a lot like use cars. Imean, if it's taken care of and
it kind of it's the beauty andthe eye of the beholder, right,
because like a Franklin pit, brandnew looks like a rat rod, right,

(36:04):
that's the way they're designed. There'sit depends on what aesthetic you're looking.
I love the rustic vibe of thoseyep I do too. But if
you're a guy that wants something sweet, sexy, clean and shiny, you're
probably you know, gonna end upbuying new and then you know, and
then you're cooking it once and it'snot that way anymore multiple times, and

(36:25):
then it looks like mine ends uplooking. But well, you just kind
of defined me in a way.What was that again? I don't think
I said all right, I'm gonnastop. Wow, I'm gonna stop I'm
gonna clean myself up. Okay,perfect. This is the Hobson Hogs podcast

(36:46):
and every couple of weeks we putout a new episode via the free iHeart
radio app. You can get iton iTunes or Spotify or wherever you choose
to get it. And whether it'sHeavy Rotation up in Brooklyn Park. We
were talking about this, by theway, that doing doing episodes, I'd

(37:07):
like to start doing stuff on site. Yeah, no, I You and
I we were both talking about Ithink because I end up moving around,
it'd be fun. I had agreat time at Heavy Rotation. I had
a blast doing it at Heavy Rotation. But specifically, like as the competition
season starts heating up, getting tolike, I'd love the opportunity to meet

(37:29):
some of the guys either that youguys sponsor that cooking competitions, you know,
other foodies and people in the business. Yes, we'll get Boterman on
and you Actually, as a matterof fact, what we'll do is we'll
get bodermen on and then like Kenand I and John, we're just gonna
leave and then you guys can justargue for an hour and we'll put that

(37:50):
out as an episode. We Andyand I get along well, but it's
he he not being you know,he's a foodie and not a competition guy.
And then you know, so I'vegot the there's we have a lot
of fun with the you know,things I believe make a difference, and
he's convinced they don't. But it'sa good time. Do you think that
you know, locally within our metroarea and and I'm trying to I'm trying

(38:13):
to frame it up because whether it'sit's og barbecue restaurants some newer ones,
food truck angle has kind of becomea thing that you know, the barbecue,
the barbecue product in the metro likethe growth over. I mean,

(38:34):
you've lived here for a long time, but you've also spent a lot of
time in other places, you know, cooking and tasting and competing in all
of those things and just absorbing andexperiencing. You know, how is the
product here is? It's it's itfeels like to me that it's evolving quickly
and it's elevating quickly. Yeah,I think it's kind of following the the
beer model honestly, that there's alot of stuff that's popped up and died

(38:58):
and popped up and died, andfor a lot of reasons, like because
I want to do a podcast ata food truck. That's basically it would
be fun to get get somebody onhere that has has been on the business
side of Minnesota barbecue because I knowenough just to be dangerous about Minnesota food
law really, especially in Hannapin County, really really makes it difficult to do

(39:22):
traditional style barbecue. That's why,like I believe it's what Buddy Boy and
uh yeah, Buddy Boys out Bonnieand Big Boar and Hanover, I believe.
If I'm not, I think it'sHanover. Yeah, they both got
to be outside of Hannipin County,but they can cook on the offset style
that we're talking about. But ifyou're inside Hannapin County you can only do

(39:45):
that for like events. Are youserious? Yeah, yeah, you didn't
know that. I always my jokeis you know that they're okay with you
poisoning small amounts of people, butyou just can't do it every day,
right. Either it's either it's onhealthy and illegal because it's unhealthy, or
it's not right. I mean,if you if you can get a permit
to do it for a weekend andcook for five hundred people at an event

(40:07):
on an offset smoker. What aboutthe state Nobody nobody gets sick and dies.
Can you do it for the StateFair? Example? They do do
it at the State Fair. Buta matter of facture, you know,
Charlie and Nate from a poison onehundred thousand people, Charlie Torgerson, who's
got RC's barbecue at the fair groundsout there, I'm sure they'd absolutely like
to be probably connected to the ideaof poisoning people. That was not what

(40:30):
they do. I ate there forthe first time, embarrassingly enough, this
last state Fair. It's awesome,man, Yeah, Charlie's and they turn
over how many racks It's insane,thousands of racks a river the course of
the State Fair. It's so good. We need to get Charlie on here.
He's super entertaining. And Charlie wasthe kind of the og in Minnesota

(40:52):
barbecue. He was the I thinkhis title is executive chef for the old
school famous days back when they werecoming up. So he was the the
guy that was running is the originallocation off seven there is that? The
one? No, no, Well, the original was what Hayward Wisconsin.
I believe it was Hayward, butand I think sorry to Dave, Anderson's

(41:15):
got another I think he opened anotherplace in Hayward. But but yeah,
there's there's there's It would be reallyneat to talk to what a weird rule.
I didn't I didn't know that wasthe thing because I've seen at well
at offense there you go, that'sthe whole key. Yeah, yeah,
I mean I like the idea morespots like you know, I want to

(41:37):
see I was driving meat Sauce andI do these appearances at Turtle Lake Casino,
h Sant Croix Caxino, Turtle Lakebecause they have they have a sports
book out there and on the wayand I don't know what the name of
the place is, but you hitthis this roundabout and they have a fifteen
plus foot long offset sitting off thebackside of the restaurant. And I just

(42:02):
in Wisconsin times. Yeah, andthat's the place that I want to be
at. I want to be ina place where they have I mean,
they got room for twenty briskets,rolling and wants easily. I think it's
Big Guys barbecue, Big Guys juston the other side of Still Water just
across the bridge. No, no, no, it's we're talking forty minutes
in Moose to like New Richmond,Wisconsin. Yeah, somewhere in that area.

(42:22):
So Wisconsin's got it figured out.A place where a guy can I've
always said the side by side ofthe trails that have a real good Saturday.
Minnesota needs the same thing that happenedfor the beer industry, or the
Surly law or the you know Fultonin Surly when they kind of ganged up
and actually somehow, which is insanein Minnesota to actually change the culture and

(42:44):
allow for you know, the wholebrewery and industry to explode. But we
need the same thing to happen forneed to lighten up on some of this
ridiculous food law and so that peoplelike nobody's out there trying to make anybody
sick cooking. You know, there'splenty of oversight. I'm sure there is
for the brewery industry too. Butyeah, now you got me up on

(43:05):
my Oh I'm okay with it,but but I'm in I guess in some
ways I don't know what to orhow to follow it up because I wasn't
aware that that was even a thing. Most people aren't because I haven't thought
about it from the prospect. Imean, you know, everybody's maybe had
some undcooked food in the restaurant orsomething like that. Lots we're gonna find
out the laws changed, find outin a week. It was like that

(43:29):
went away two years ago. He'ssitting here on my high horse. I
don't think it's I don't like Iwant to say it's animals. He had
the matter of fact, Charlie wasjust cooking on animals. Kicks ass too.
Yeah, he's that's that's another reallygood cook. John Whipley. Yeah,
he does some awesome stuff. Buthe's got this beautiful double thousand gallon

(43:52):
trailer. So a thousand gallon pits, two of them, and they're they're
dressed up like so a thousand gallonthat would be in reference to my mine's
probably fifty five sixty. That's probablyone hundred gallon. Oh god, maybe
one hundred and twenty gallon. Butyeah, I mean your pit's like when
you get up past like five hundredgallon, eight hundred gallon, thousand gallon.

(44:14):
No, no, yeah, no, I got I got it.
I got a little baby. Iknow that. I was just I was
trying to think about it from size, because when when when you mentioned just
you know, a thousand, thatsounds awesome, they're yeah, So his
is they're dressed so both barrels aredressed up like warbirds, you know,
the old school World War two warwards. Oh that's I mean, it's really

(44:35):
cool. Charlie was cooking on itat one of his events when he was
raising money for the Maui fires.When I gotta go out and see see
that. But anyway, my story, my point was with that is I
believe that they, the city ofMinneapolis, told me couldn't use that other
than four events. I believe that'sthe case. That's that's steaks. And

(44:55):
they still have They still have foodtrucks rolling around, don't they. Yeah,
And I don't know the food trucklaw I think is in animal is
just essentially a food truck, right. I think he's got a burger joint
now too, maybe or something.But oh, you guys talking to me
something. No, I've been sittingon this wasted years over here. I
didn't even twelve percent. I don'tknow what the hell's going on anymore.

(45:20):
I do know that you guys havebeen swearing a lot, especially that guy.
Yeah, nodding on the podcast.No, No, you know they
they animal as. They have afood truck for sure. I know they
do burgers too, that's what Ablerip to Abel. Yeah, they're at
Bauhaus now. Oh that's right,permanent location. Able's out, They're out,

(45:40):
man. Yeah. Oh that wasa nice room too. I liked
It's all kombucha now hard kombucha atthat joint. So if you're looking to
get your boocha on, I reallylike kombucha. I mean I hope,
I hope they. I hope aton of people like it and go to
I just I'd rather go to HeavyRotation. But yeah, if they want
kombucha, that's where I would probablygo. Yeah. Yeah. Is there
an audience that's big? That's abig room. I mean, is there

(46:01):
enough kombucha fans? I don't knowenough about it to really speak on it.
I'm glad someone went into that space. But well you got about five
ten seconds here just to make acompletely unformed opinion about it exactly. No,
yeah, is that what I did. But you guys a speaking about
burgers and all that stuff we justworked with. There's going to be a
spot, you know, we've donethe met raffle and all that stuff.

(46:22):
Every Wednesday, we have a newthey're not new, they've been around for
a long time, but they're theSalts of collaborative. They do smash burgers
at our spot every Wednesday. Now, where was what's the cross by the
range that we went to? Uh? Out and chan asen the spot with
the brewery right across from the range. We Hackamore, Yeah, Hackamores.

(46:44):
They were out there, yep,yep. So those guys now they're doing
a residency with us at golf rangeevery Wednesday. Yeah, the golf range
every Wednesday through at least October.But if you guys want good burgers and
you want to see we try totell botermen to do this quite a while
ago. So yeah, they justset up. Well, he was going
to start a food truck, butthen he built his freaking back Yeah right,

(47:07):
that backyard is kick ass. Itis kick ass. It's ridiculous,
it is kick How much he hasto pay us, right for like all
the barbecue with Motorman stuff we've donethis episode. There's got to be some
sort of and he just venmo usat uh you know whatever you want to
Yeah, we don't have it.We don't have a venmo account yet,
we'll get a Venmo going. Howdo you guys, so as as a

(47:30):
brewery, whether it was your timewith heavy rotation and prior to that working
with food trucks, Like, doyou think that is that industry still?
Like is that still a massive boomingthing? I mean it is. I
mean if if you're a food truckthat actually shows up on time, you
provide good product, your prices aren'toutrageous, right like, people will gravitate
towards you. I feel like youjust told me the biggest issue with food

(47:52):
trucks, all of it. Yeah, right there, those are the biggest
issues with food trucks. It mighthave been a hint to just just be
there. If you say that you'regoing to be there at three, it's
a it's like a good employee,right Like, if you say you're gonna
be somewhere and I put out fourboosted Facebook posts saying that you're gonna be
there at three pm, don't showup at five and not have any food,

(48:13):
correct, right the like? Sothat's what I'm gonna give another shout
out to that sauce of collaborative becausethose guys came up. It's a husband
and wife deo. They came andset up set up right on our patio.
They said they start serving at four. They got there at three to
get all their grill, their flattopsready to go, and they were serving
right at four. Maybe get themenu set up. They got all the
menus, they got the tent up, they got everything going right. What
about table tents inside? Some placeswill have table tents, someplaces, well,

(48:36):
they didn't need it because again theywere right on the patio, so
when you're walking in the front door, you can't miss it. They can't
miss it, right. And theburgers they sold out. They were there,
they were supposed to be there fourto eight. They sold out by
six forty ish. Okay, Iwant to say, I think they did
a hunt over one hundred and eightyburger or something like that. Oh hell
yeah, God for them, goodfor them, right and the and absolutely
crush. But again that for uswas like, Okay, they showed up

(49:00):
on time early and they were readyto serve at four. They didn't show
up at four. Yeah, butfood trucks, God bless a lot of
them. But man, they reallythey work ethic doesn't seem to be there
for a lot of them, whichkind of bothers me. You know that
I know a guy, Well they'recooks man, they're artists, all right,
Well, there's there's some of that, But I don't think people get

(49:23):
into the food industry because they're passionateabout cooking. And then you find out,
like not to beat up on foodloss again, but like you've got
to be up at three o'clock inthe morning prepping all this stuff to get
onto your truck because you've got tohave what do they call the commissary,
So you have to have a commissarywhere you can go prep your food because

(49:43):
you can't do everything on the truckbecause again back to food loss stuff.
Correct. So a friend of ours, Matt Miller, now he's got Whiskey
Creek that he moved down to gosh, Nashville, south of Nashville. But
he's a guy that's busted his nutstrying to make a business. He's done
a great job. Yeah, Icleaned that up. I thought they did

(50:05):
good. But my bet is thatpeople get into it and they don't really
they don't recognize the work content.Yeah, like you're making a buck,
but you really, if you boilit down to an hourly wage, I
bet you're really you're getting your asswell in some ways, is that just
a food version of the brewery wheresomebody will they'll make a couple of good

(50:27):
beers in their basement, and theythink they got this thing figured out,
and then even to the fact whereit's it's a really damn good beer,
they start a business and now it'slike, hold on, I got to
make nine beers. I got tomake how many? And I got to
follow all of these various processes.And you know, I'm sure that the
brewery industry, in terms of youknow, how they operate and manufacturer,
maybe the laws probably might not necessarilybe as lengthy or specific or as stringent

(50:52):
as the health Department would be interms of food and restaurants, but there's
enough there where it's like I'm inover my head. Then, Simon,
Then on the food side, it'slike, man, nobody cooks a brisket
like me. Well, now Iopen up a restaurant and I got to
cook how many of them every singleday? And I gotta do these eight
extra things, and then suddenly thejuicy is brisket on the planet. It's

(51:14):
a little dry. Now. Igot a partner with a sauce guy to
particular, maybe do a couple ofsauces on the side. I mean,
yeah, what a daunting what anexciting challenge it would be. But that's
a big unknown step into the mist. I'm sure to start cooking for the

(51:35):
masses beyond which you can feed andin your driveway. It's pretty much anybody
that gets into their own business,so you're right away learn that it's it's
you know, props to them.It's thrilling, and it's exciting, and
it's it's a crapload of work,and there's a fair amount of terror involved
every day, you know. Andit's not just you and your head,

(51:57):
it's your family and you know,and and that that food truck business,
I got to think is you know, they got to find a place to
be every day. It's it's gottabe really hard. Yeah, And you
know a lot of them do reachout to us. They reach out to
every brewery they do whatever, andbreweries they do talk behind the scenes of
like, oh, don't get Nordo'sfood truck. He's always late, he's

(52:19):
never whatever it is, right,don't get whoever it is right, and
then the food trucks are wondering,like, why the hell am I not
getting Why aren't you giving me yourSaturdays? I was like, I'll give
you, I'll give you Monday.Usually quite punctual. It's hishge truck would
be nine to noon, solid threeD that'd be. That'd be a good

(52:39):
breakfast for like someone there is nineA new breakfast food truck would be killer.
But yeah, like it's it doesreally irritate me. I like,
because I booked I've booked them nowfor six years. And the ones that
they just don't show up on timeor they just don't show, they do
whatever, and the customer doesn't theyjust blame us. They blame the brewery

(53:01):
right where the hell is so?And so I don't know. It is
ultimately on you, not I meannot at all, no, no,
no, no no, I meanthe food from it. From an image
standpoint, it's ultimately on you,the customer. In most cases a matter
of fact, to be honest withyou, the customer may not even remember
who the food truck was that wassupposed to be, that isn't there.

(53:23):
There just wasn't one there. Soin some ways it's it's on you,
even though it's not on you.And then we just gotta be a frustrating
thing. We just don't book themagain. I just want to I just
want to open a food truck.It's deal with man, But you've kind
of scared me off with all thelaws, with a lot of laws of
Yeah, the food law stuff ispretty and maybe I'm making it out worse

(53:45):
than it is. But even here, because we saw meat, we we
go through it, you know,we go through inspections and and it's it's
it's a lot of you know,I won't call it BS. It's necessary,
but it's also kind of it's overblown. Speaking speaking of the meat that
you guys have, we just dida meat raffle with your products. Yeah,

(54:07):
it was a blast good. Peoplewere super excited. So we'll do
another one next month. So followus on social media at heavy Rotation,
brewing at Heavy Rotation, wherever youwant to find us, just like you
can find this podcast on any channelthat you find it on. But no,
it was awesome. It was absolutelypeople were super excited about it.
Yeah, I almost you gave usa lot of stuff, so I was

(54:29):
tempted to I doubled up on alot of prizes, right, So I
was like, two things of bacon. I was like, maybe that bacon
fell and stayed with me. Maybethose things get car cooked. I did.
It didn't get car cooked. Icame in, I kept it,
kept it that temperature. But man, it was tempting when I was writing
the prizes and not just one foryou, one for me, one for

(54:49):
me. You had a bunch ofthose market house meats sausages, right,
yeah, we had sausages and bacon. Oh yeah, the pork chops on
the compart. Come on those sausages. I mean, we'll break down here
once a while and just fire upsomething and throw those sausages. Oh my
goodness, man, it's they're sogood. It was pretty funny. My
wife comes home, She's like,where in the hell of this meat?
Why is this all in the freezer. I'm like, oh, yeah,
doing a meat raffle to I'm like, do not to eat it. She's

(55:12):
like, block the ice cream.So you know, what are you gonna
do? Speaking of that, sothe other night I was cooking those wag
used abatans. You must be doingall right, vet, I mean,
the producer of nine to noon.It's prestigious, it's it's tough work.
It's tough. It is probably thetoughest job I've heard. I try to

(55:36):
maintain modesty. No. But soI'm cooking these abatants, and it made
me think, what's between now andthe next time we talk? What should
we cook and compare a cook andcompare man. We talked about that,
what was it going to be?I mean, we could do ribs.
Do you want to do it outhere? So we're doing it at the
same time, so I would getto go easy on Ken the guy.

(55:59):
He's like, you, Ken's notgoing to cook? Oh, I mean
I'll cook. Remember I only dopork jobs. Pork jobs on the old
school Weber don't even I don't needthis, I'll be honest. I'm kind
of booked out. So we'll haveto plan that in the next month or
so and pick something that we wantto cook and then do a little deep

(56:20):
dive, you know, maybe beribs or something that's kind of a somewhere
in the middle. Well, itdoesn't have to be in like a nine
hour ten hour cook. Why don'twe Why don't we baby steps? Yeah,
yeah, we could. Let's justdo steaks and just walk over there
and pick something. Okay, whomakes the best steak? Here? I

(56:40):
wonder we've got what have we gotover there? We got Ribbi's John,
Well, you do have Ribby's.That's we don't always have Ribbs. Ribbi's
Terrace Major over there, that's SnakeRiver, the Zabotan's, which are credible
Denver steaks. What's your temperature?Are you a medium? Are rare?
Medium? Rare? It tends hey, I ask you know, you never

(57:00):
know some people. What I've whatI've learned now that we've got these awesome
steaks, is that like the uh, the medium rare or you know,
leaning towards rare, rare, raredefinitely need to just be prime stuff that
that wag you. In my opinion, you got you cook a five degrees
higher. I cook it longer becauseit definitely needs to render that fat,

(57:22):
get it, get that beef butterin there. But well I I cook
it so I reverse your the Zabatanson the Michigan on the tragger and then
yeah, I'm not I'm not buildinga fire to cook to eight ounce you.

(57:42):
That's the beauty of the anchor.You can actually throw that firebox open
and groll right over coals. Okay, well, at some point I will
do that more. There's your challenge. There's your challenge. I think I
think we do we do this Zabitanchallenge me versus you. I'm challenging you
to his Abatan cookoff. Okay,and John's the judge. Can I be

(58:05):
the host? Well, you canbe a judge too. I don't want
that. Let's do it. Yeah, Well you get to eat some Are
we doing it here? Now?Eat it? Yeah? Sure, okay
man, and then we'll just we'llpost it. Can we choose our weapon?
We got a lot, we gota lot of weapons. I think
it's got to be a blind tastesus too, like we can't know who
made what right, there's it's justgot to be yeah, correct, yeah,

(58:29):
blind, Absolutely, it would bepretty easy. So we do that,
and we'll just in this in thisgroup. And even I I mean,
if if you cook a better,better steak than I would, I
mean, I'd be honest about it. There's I don't care correct exactly.
Yeah, but I've I've beauty usingthe eye of the beer holder. I've
ended up out in finding that Icooked the waggy steaks higher because specifically that

(58:52):
thing, and so I'll reverse seartwo about almost a buck twenty and then
I bring it high heat ninety secondsor so or whatever aside, and then
it's that's right where I want it. But don't give away all your secrets,
man, But that's gonna be hotterlike but that's gonna be hotter than
what than what anyone would tell youis medium rare. But then when you

(59:13):
cut that thing open, it's it'sexactly what you what you would expect a
medium rare steak to be. Yep, she's leaking, she's soaking wet.
Is that what you it's Oh mygoodness, no, I mean that's a
great song. Is that? Ithink it's like tea Pain or someone I
don't know, Come on, sure, brewery music thing. No, I
don't know. I don't know howlong this podcast is gonna go. But

(59:36):
I've tried to keep a tea Painfree. Come on, man, te
Pain is a songbird of our generation. Well, if you have been listening
this long, though, I'll throwout something again. I've been drinking this
wasted years. That's why you didn'thear from me for however long. Boy,
you're nodding for a while. Iwas nice and toasted. It has
a nice toasty, roasty, chocolateynutty flavor. But it is delicious.

(01:00:00):
If you've made it all the waythrough this this podcast. If you do
come in, here's the payoff.Here's the payoff with the secret code,
secret code. If you do comein now to Heavy Rotation by the way,
Heavy Rotation brewing dot com. Fromnow, it's when you're listening to
this through next Friday through next Friday. There we go. I'll give you
if you're a first time customer,come in. We just can't if you

(01:00:23):
don't recognize if we don't recognize you, right, so, Nordo and Iron
that you guys are exempt. Youguys are exempt. But if we don't
recognize you, and you come inand say, hey, I listen to
the podcast, and if only IronMaiden were to make a beer, we'll
give you Bogo beers when you comein and say that, if only Iron
Maiden were to make a beer.Correct, because of the wasted you said

(01:00:45):
earlier, Aaron, the wasted year'sterm or song. That's the song from
Iron Maiden is the beer name forthe one that we're drinking and the one
that I knotted off to. Soif only Iron Maiden were to drink,
were to make a beer, I'llgive you a bogo on your first round.
So if you bring a buddy andyou got two buddies, three buddies
for whatever, that's four for two. But you have to say, you

(01:01:08):
have to say first time listener,hops and hogs, love Northern fire Life,
nord O heavy rotation is cool toremember. No, I just just
say if you if you come inand say I want that Iron Maiden beer
I heard about it on the podcast, Is that good enough? Nope.
The pass code is if only IronMaiden made a beer, that's it.

(01:01:31):
Okay, all right, it's prettystraightforward. If only Iron Maiden basically any
variation of Iron Maiden and beer,that's no, it's changed. It changed
three times in the last two minutes. If only Iron Maiden made a beer,
that's it perfect. Write it down. You're listening on your phone anyway.
Just go to the notes, goto your notes section, put it

(01:01:52):
in there. Show up. IfIron Maiden never decided that they fancied a
beer, and they're gonna be payingfull price matches just just because I feel
like I'm missing out in the entertainmentNorthern Fire will match that. We'll do
ten percent off anything that's not equipment. If you come in and say if

(01:02:12):
only Iron Maiden made barbecue, there, we go ten percent off your whatever
purchase that's not equipment for what's thesecret code phone? Yeah you can do
that, but John here, who'snot miked up, is offering advice.
Just come in and play the podcaston your phone, just that part and

(01:02:36):
we'll like that. So secret codes, whether it's bogos at at Heavy Rotation,
it is ten percent off accessories,which you guys have them all.
That's kind of that's the vibe isa barbecue shop, I would say,
you know, whether it's the accessories, it's the flavor wall. Is the
flavor wall? You have absolutely everything? Uh? And then this Abaton cookoff?

(01:03:00):
Yeah, Sabaton cookoffs. All right, Well that's what we're gonna do.
So between now in the next episodevia Hops and Hogs Hops Hogs BBQ
via x slash Twitter and you'll seeit at least on my Instagram nord okfan.
You'll see it at Northern Fire BBQ, Heavy Rotation Brewing as well.

(01:03:21):
We will do Zabatan cookoff. Wewill present our steaks, will present our
cuts of meat. We'll get somephotography to share with the masses and let
you be the judge. That's it, another episode of Hops and Hogs,
Local beer and local barbecue in justone podcast. Thanks so much for listening

(01:03:42):
again. Subscribe to the podcast viathe free iHeartRadio app, iTunes, Spotify,
you know where to get these things, and follow us via social media
on x It's at Hops Hogs BBQ. Thank you so much, Have a
beer, cook some meat, andwe'll talk again soon