Bobby, founder of Meat So Horny (MSH), shares his journey from running a fintech company to creating a provocative barbecue seasoning brand that's known for both its bold marketing and quality products.
• Started the company after persistent encouragement from a friend, choosing the name "Meat So Horny" after listening to Two Live Crew in the car
• Initially wore a mask to hide his identity since he was running a multi-billion dollar fintech company
• Faced opposition from the barbecue community at first but won people over with product quality
• Creative partner Steve Colley developed the memorable branding and product names like "Rub Your Chub" and "Worth a Squirt"
• Products include rubs, hot sauces, premium cold-smoked salt, and Wagyu beef jerky
• Rebranded as MSH Nation to expand into retail while keeping the original brand for niche markets
• Successfully raised half a million dollars through crowdfunding in just two months
• Maintains a 40% return customer rate, one of the highest in the industry
• Plans to collaborate with Burnt Hands Perspective for future product development
• Values community over competition, willing to use and promote other brands' products
Come try our Wagyu beef that's been marinating in 100% whiskey with our smoked salt at 2:30! Visit mshnation.com and follow us on all social media platforms to learn more about our products.
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*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 2 (00:10):
All right, kristen, here we are again, again and
again.
We got Bobby with us right here.
This is going to be an awesomething.
So this is all off out of thekitchen thing.
We're going to talk about whatchefs like myself use for
ingredients and what he broughtto the table.
Your story, dude, crazy rightMeat so horny right.
Speaker 1 (00:27):
So we were intrigued by the product because it comes
out real inconspicuous, like onyour shirt, msh.
So tell us you got to say whatit really means where that came
from All right, so I'll explainthe entire story.
Speaker 2 (00:37):
Yes, do this.
Speaker 3 (00:38):
It's going to be a little bit easier to understand
what I tried to accomplish andwhere we're at now and how we
grew and and and what thejourney's been.
At the end of this journey,we're writing a book.
It's called the MSH Chroniclesbecause what we've?
Been through and the stories wehave and the experiences have
been absolutely wild and crazyand fun and a grind and it's
(01:04):
just been incredible.
Speaker 2 (01:05):
Let's say this is a five.
Five stories, right?
Five chapters.
Which chapter are you in rightnow?
Speaker 3 (01:14):
I would tell you we're in the third chapter
You're going to give us somefucking great detail in three
chapters worth of your life.
Potentially it depends how muchI want to go into it.
Speaker 2 (01:25):
Go deep, bro.
You want me to go deep?
We're not here for the games.
I'll end up on Oprah after this.
Speaker 3 (01:31):
But basically I was running a fintech company, a
very large fintech company, andI always had a passion with
cooking.
I've been cooking since I wassix years old.
We had one of those Vikingstones in our kitchen and we had
the middle of it was a grill, agas grill, which is amazing.
(01:53):
So I didn't have to go outside,I would grill inside, so always
had a passion in cooking and Ialways loved it.
But the problem was I hatedsocial media and I really
disliked Instagram and everyonebeing on the phone.
I'm very personal.
I'd rather be in your face andtalking to you versus texting
and emailing.
Speaker 2 (02:11):
That's obvious from when we met you.
Speaker 3 (02:13):
Let's talk on the phone, let's get in person,
let's collaborate, you know, Idon't like this.
I hate to deal with my kids.
My kids don't have an iPad.
They're two and four years old.
They're not allowed on thephones.
Go outside, go play.
That's amazing.
They need to be doing that,sure.
So, anyways, I was running aFinTech company and all of the
digital aspects, and my buddygoes you really need to start a
(02:37):
barbecue company.
And I said I don't haveinterest in doing that Because I
have to start social media.
Everything's on social media,sure.
Speaker 2 (02:44):
So a restaurant or a social media page?
Oh yeah, or both.
Speaker 3 (02:47):
Oh yeah, you have to have both.
Yeah, so long story short.
We were in the car and he keptbugging me and bugging me for
six months and I said, fine,I'll do it, but we have to come
up with a funny name.
We were on a lunch break ortaking a client out to lunch.
After lunch, on the way youknow, we looked at each other
and we were thinking we're doinga lot of puns and all this.
And then it came up to we werelistening to music in the car
(03:08):
and it was meat so horny and Isaid I go, I was dying laughing.
Speaker 2 (03:13):
So two live crew came on and it just changed
everything.
Speaker 3 (03:16):
I didn't want to say that, but yes, and then I said
meat, so horny, and I waslooking on my phone and I said,
ok, it's not taken, I'm doing it, I'm trademarking it the next
day.
So I took it.
I wasn't taking.
I was like, how isn't thistaken?
This is hilarious andeveryone's so uptight lately and
everyone's so offended and I'm,you know, everyone's got to
(03:36):
loosen up.
How are you going to live thislife?
Speaker 2 (03:37):
you know what's like.
Why are you going to do it?
Speaker 3 (03:40):
you got everybody's got you you got to go eat, have
fun with your friends and family.
You're laughing when you'recooking.
Let's do it.
So this is the funniest storyof all.
So I was running this fintechcompany and I couldn't have my
face on the or my name on thiscompany.
This was a multi-billion dollarcompany, sure?
(04:01):
So this is before cover.
This is 2019.
I started wearing a mask so,like Alec Monopoly always wear
masks when he was painting.
No one knew who he was for along time.
So I was like all right, I'mgonna do what they did for the
cooking world.
So my first like, I took somepictures, put it online on
Instagram and they're gonna killme.
(04:22):
My wife's gonna kill me, but Iadded her and her family as
friends.
I started following them and Ididn't tell her I was doing this
.
So I get home the second day ofstarting this and she goes
Robert, someone with a companycalled Mitsu Horny has a picture
of food in our kitchen.
What the hell is going on?
(04:43):
Is someone going to take this?
Oh yeah, it's mine.
She goes what?
What's going on?
Speaker 2 (04:49):
So you didn't even tell her about this?
No, I didn't know, because Iwas like, all right, I don't
know if it's really going towork.
I didn't want to get into it,and so it really started growing
Was it, the mask thing that youthink helped, the catalyst that
people were just intrigued?
Speaker 3 (05:03):
No, to be honest with you, everyone hated us in the
beginning Hated the company Ahundred percent.
It's the funniest thing.
Speaker 2 (05:09):
Because of the vulgarity of the name and stuff
the parody of the name.
Speaker 3 (05:12):
They didn't take us seriously.
In the barbecue world, in thecooking world, they're like, oh,
this guy, what a name it's likeMarshmello, the.
Dj like please.
So we got blacklisted a littlebit and then I was like try our
(05:34):
products and then tell me, yeah,they're not good, but if you
try our products and you like it, now you got to flip your
switch and then that's whathappened we.
The name is fantastic, don'tget me wrong, but the product is
as good as the name.
Speaker 2 (05:45):
Yeah, you back it up.
If your product is as good orbetter it has to be, your
product has to speak.
That's where the money's going.
Speaker 3 (05:51):
Yeah, I mean, here's the key.
The key is your return customerrate.
Sure, we have a 40% returncustomer rate.
Speaker 2 (05:58):
It's one of the highest in the industry 40% of
people come back, which meanspeople are cooking a lot.
Speaker 3 (06:01):
Cooking a lot.
That's good and really we'vegrown the company over the past
three, four years.
We did a whole crowd-funderingexercise.
We were on StartEngine, whichis, I think, backed by Kevin
O'Leary.
We raised half a milliondollars in a two-month period of
time just on our followers.
Wow, no marketing of it, no,nothing.
We brought in influencers.
(06:21):
I gave them equity in thecompany.
We brought in influencers.
I gave them equity in thecompany.
I wanted them to feel like thisis theirs because it is theirs,
sure, and I used that to ouradvantage and created a family.
So we have Jacoby Ray, and oneof the biggest people that
helped me start this is myco-founder.
His name is Steve Colley.
He's a creative genius On alllevels.
(06:42):
On all levels I'm talking about.
You know.
I came up with the first threenames of the run Rub your Chubs.
We had Peckers, we got to gothrough those.
And Horny Hex.
So I came up with the first twoof them.
Then I brought Steve Culley.
He came up with this brand.
Speaker 1 (06:57):
Run through the names because people are going to
laugh.
Speaker 3 (06:59):
Worth a squirt Let me see this.
Speaker 1 (07:01):
Hold on.
Speaker 2 (07:01):
Let me see oh, so it's a Scotch, it's a Scotch
bonnet, it's a Scotch bonnet.
Okay, good, so you're a littleJamaican twist there, it's a
Canadian hot sauce.
Speaker 3 (07:07):
actually, it was made in Canada, okay.
So someone sent me his hotsauce and I said, holy shit,
this is a great Worth a squirt.
I think so.
That's what Steve Cully came upwith rub your meat and squirt.
And I said this is a perfecttagline.
Speaker 2 (07:24):
I'm like Vanna White right now Look.
Speaker 1 (07:27):
Show off your meat.
Speaker 2 (07:28):
Thank you, steve, there's a nice bag for all those
listening and not seeing.
There's a bag here.
What do you call these bags?
A tote?
Speaker 1 (07:34):
It says rub your meat and squirt.
Speaker 2 (07:36):
And it says rub your meat and squirt.
And I told them.
Speaker 1 (07:38):
Will do.
Thank you, sir.
Yeah, great marketing, becausewe're seeing people at the World
Food Championships walkingaround with this bag and you
just immediately laugh at it.
Yeah, I know where it came from.
Speaker 2 (07:47):
Yeah, so you go get one.
First thing I said when I gotit, I want one Right.
Speaker 1 (07:51):
He just said I want the bottle.
Yeah, what do you think of this, Kristen?
What do you think about Worththe Squirt?
I love the Worth the Squirt.
I love the name.
Speaker 3 (07:59):
What else you with him?
He changed the evolution of thecompany because of the branding
yeah, branding's everythingright.
So brought him on that.
We brought a lot of influencerson and we grew it and then we
started you know this.
We just came out with this isour new barbecue sauce.
It's heavy whiskey based.
We put in the most amount ofwhiskey that you can put in a
product without calling itliquor before going being 21 and
(08:22):
up for the alcohol commissionsteps a hundred percent.
So you get slammed with whiskeyin your mouth and this is our
sweet heat.
It's called uh, hot and heavy.
Sweet whiskey, hot and heavy,okay chicks hot on it.
I didn't create that, that'sall steve.
Speaker 2 (08:36):
So let me ask you this while we're looking at this
and talking about this, you'retalking about the creation, the
end of, uh, the inspirations,all that stuff.
Yeah, you're.
There's a lot of companies outthere that are throwing labels.
I've talked to this withanother good friend of mine a
lot.
There's a lot of companies outthere that will do the white
labeling and put their herbs andspices just out for masses.
They put their label on it,send them out.
You guys are creating your,this is your recipes, correct.
(08:58):
This is real food.
This is real ingredients.
Speaker 3 (09:01):
Your ingredient list is short, real, I think that's
how it has to be.
You have to give the consumerwhat they want and do it on a
respectable basis.
Speaker 2 (09:14):
When you're creating, are you creating this through a
chef's eyes, in a sense, whereyou're tasting it, sampling it,
getting people's response fromit?
Absolutely, you have to be withsomething called Rub One Out,
which is gonna be my favoritebecause everybody on the planet
rubs one out, whether they wantto admit it or not.
So everyone has to have afamiliarity with this total.
See, they're cheering in thebackground.
Speaker 1 (09:35):
They like it.
They love the name.
Speaker 2 (09:38):
So this is great.
Look at the label.
Speaker 3 (09:40):
This is genius man.
That's all the names after it.
I would say, okay, I have thisidea on this type of a rub, Let
me go create it.
And then I would say this isthe idea and he would create the
creative.
(10:00):
So what we did was we're at thepoint now and here's Horny Hex,
here's Rub your Chub.
Speaker 2 (10:08):
Horny Hex Cajun Rub.
Yeah, I love these.
I mean, this is like sometattoo work or something.
Speaker 1 (10:14):
Because it makes you smile and it makes you laugh
immediately.
And you taste it and you'relike wow.
Speaker 2 (10:19):
By applying the Horny Hex Cajun Rub Season to your
meat Massaging.
Oh, so generously, bro, I'mgoing to go Give me the rub one
out real quick.
You want me to read the rub oneout?
Okay, all right.
Yeah, read the rubble now, butdo it in the bedroom voice
please.
In the bedroom voice, yeah.
Speaker 1 (10:33):
Okay, Are you ready for some hardball?
It's game day.
What better way of oh well,there we go.
What better way of getting ridof tension before the big game
than to rub one out with me,Brooklyn Chase.
So who is Brooklyn Chase?
Speaker 3 (10:47):
She's a pretty large star in social media.
Speaker 1 (10:51):
Yeah, she is you don't know her, let's keep it at
that.
Speaker 2 (10:53):
Let's just say yes.
I don't.
I mean that's obviously I'm nother typical follower.
I don't know who it is either.
Tony does not know.
I have no idea.
Check this out right herePaprika, garlic, spices, onion
salt, what?
Speaker 1 (11:04):
more do you need in your life?
That's it.
I love it because I love this.
There's nothing else in it.
Speaker 3 (11:10):
Okay, and here's the rub.
One Rub your chub.
So this was the first rub Iever created Rub your chub.
Rub your chub.
This was the first.
This is the OG.
This is our number one seller.
This I really.
Speaker 2 (11:23):
Chapter one.
Speaker 3 (11:24):
This is chapter.
Speaker 2 (11:27):
This is intro.
This is intro.
Oh, wow so.
Speaker 3 (11:29):
I made this.
I went to Austin and I went toFranklin's Barbecue and that's
123A plate.
Ribs is my favorite thing tosmoke and eat and I wanted to
create a rub for that and thatis what I got out of it.
Speaker 2 (11:45):
We be chubbing.
We be chubbing.
Speaker 3 (11:48):
It is one of the best all-purpose rubs that we have
and it's just incredible.
You can read the sign.
Speaker 1 (11:54):
That's awesome.
I just love the ingredients.
Speaker 2 (11:56):
Spice up.
I don't have the bedroom voice.
It's kind of weird.
But hey, spice up, so it is thesame one.
Okay, that's it.
That's your catchphrase.
I like it.
Speaker 1 (12:04):
Yeah, so play with your meat Right, and this is
look.
Speaker 2 (12:09):
Oh, here we go.
Here it is Rub your chub.
Rub your chub is the ultimatespice blend to liven up your sad
, perfect, lifeless meat andturn it into a strong, tasty
sensation.
Speaker 3 (12:20):
I love that Steve, steve, our creative genius,
wrote all of this.
Speaker 2 (12:26):
Okay, Steve.
Speaker 3 (12:28):
And if you want to get with Steve and you need
creative genius.
He'll do companies.
He does everything.
Speaker 2 (12:35):
I pimp him out.
Yeah you got to at that rate.
Speaker 3 (12:38):
Yeah, I love it.
Okay.
So, long story short.
What happened was what happenedwas.
So now we're in this newchapter.
We have great people involved,we're getting more people
involved than celebrities, andthey all want to be a part of
the ride, and I welcome it, sure.
So what we did and while you'reseeing MSH, this is our new.
So think of MSH Nation as thecompanies right, yeah, it's the
(13:03):
people that follow the nation.
So we have Mitzvah Horning.
We have Mitzvah Horning, wehave Worth the Squirt hot sauces
and now we have MSH and we haveCrazy Freeze.
So we have a freeze-dried candyline.
If you like candy, go downthere and try it.
You'll freak.
Speaker 2 (13:17):
I'm gonna try it.
Absolutely, I'm down.
Speaker 3 (13:19):
Because what I wanted to do was, when you go to
events, you have all your sweetand savory and then you have the
candy, so you have both ends ofthe spectrum, and it does
really really well atconferences.
Kids love them, adults love it.
But long story short, thereason why we came out with MSH
was because everyone's likelisten, if you want to expand
(13:41):
into more retail, which that'sour next move, we have to be a
little bit more conservative,which I completely understand.
You got to simmer down.
Speaker 2 (13:51):
There's a lot of there's a lot of when you get
into the different aspects ofeverybody, all the facets of
that marketing at that level istotally different, because now
you have total differentdemographics.
You have to, you have to tendto.
Speaker 1 (14:02):
Well, there's a lot of controlling factors and we
always say like the market is acruel mistress because it will
dictate where you have to tendto.
Well, there's a lot ofcontrolling factors and we
always say like the market is acruel mistress because it will
dictate where you have to go andwhat has to change Exactly.
Speaker 3 (14:11):
I mean, I'll tell you right now.
You know, at conferences andchampionships and barbecue fests
, when we bring meat so hornyit's gone the line is around the
corner.
Everyone wants to take pictureswith us.
Speaker 2 (14:27):
It's fun.
It's fun and it looks good.
I can look inside of them in acontainer.
Being a chef and stuff, I lookat herbs no matter what they
come in.
So if I order something reallynice whether it be something
special from Asia, or I'mgetting something from Italy the
first thing I'm going to do islook at it and be pleased with
the actual consistency of what'sin there.
I can tell of what's in thereand I can tell after what's in
there it's herbaceous, it looksgood, a hundred percent so.
Speaker 3 (14:49):
MSH is basically all of our same products rebranded
as.
Speaker 2 (14:53):
MSH, that's that bourbon rub to me.
Yes, all right, so it's a maplebourbon rub.
Speaker 3 (14:57):
So that's our second biggest seller.
Speaker 2 (14:59):
Right now.
This is what I wanted to see.
Before I even say anything toyou, I should have told you what
I was looking for.
I want to see crystallizationin this as soon as I look at it,
because if this is going to bea maple bourbon rub, the bigger
the crystal, the more glazeyou're going to get out of this.
The more rub, the more Massivecrystal.
All that's going to happen,right, and that's what we want
to see.
We want to see that stuff meltdown.
(15:20):
That sugar's going to crisp upyour meat and whatever it is
you're doing is going tocrystallize, right.
The terminology for that I won'tget into here on this for the
chef world, but there's a lot oftechnical terms that can be
used for it.
We know them, I know them, butfor those of you who don't, what
you want to do is see that.
See that, yeah, it almost lookslike glitter.
(15:43):
Yep, and that's what we want.
Is that to give me a visual ofhow that's going to final
product out.
Correct, it's going to actuallyend up as if it was a wet
liquid at the beginning.
Speaker 3 (15:51):
And you know what's crazy about that rub.
Try it on vanilla ice cream,try it in French toast, I
imagine popcorn.
Speaker 1 (15:58):
Oh, that sounds good.
Speaker 3 (15:59):
Try it everything.
We have cold smoked salts.
That's one of our biggestsellers.
Have you had cold smoked salts?
That's one of our biggestsellers.
So have you had cold smokedsalts?
Sure, okay, I'm going to tellyou, come down and you're going
to try these and you're going tobe like this is the best I will
try them for sure.
The reason why is all of ourcold smoked salt is small batch
crafted.
It's made by hand by one person, not multiple, but one person.
(16:23):
It takes 24 hours per batch.
That's the smoking process.
Yeah, cold smoke every six hourit has to be tended new smoke.
We have to take each tray.
There's 50 trays.
He's got to move and stir thesalt every six hours.
It's an intense process andwhen you open our salt you're
like holy smokes literally Ihave to get this.
(16:44):
And you even put our cold smokeon vanilla ice cream.
Speaker 2 (16:47):
It's just like I'm gonna come because I'm a small,
I'm a salt fanatic I love salt,oh, just I love different
variations of salts.
Creating a good salt is just asmuch of an art as anything else
in the culinary world.
Right, you can get a piece ofshit salt from the store, and
that's not what we're talkingabout.
We're talking about umcertified, you know.
We're talking about salts thattake time, educated, a process,
(17:08):
execution.
People take pride in whatthey're doing.
That starts with the saltitself.
100%, you know.
If you don't have a good saltwhen you're starting, where did
that salt come from?
If that education isn't there,you might as well get the rain.
What's that rain chick?
Speaker 1 (17:22):
Oh, the Morton the Morton's iodized salt With the
umbrella.
Morton, the Morton's iodizedsalt With the umbrella.
Yeah, there you go.
Speaker 2 (17:27):
Iodized salt, but you know that's what we use in our
pasta water.
Or if you want to melt snow onyour patio.
Speaker 3 (17:31):
Yeah, we get it from Italy.
Good, perfect Nice.
Yeah, we get it from Italy.
Speaker 2 (17:34):
He's good with that Beautiful, that's amazing.
And I'm talking about big rocks.
Yes, are you grinding it downinto a finer piece or you're
smoking the rock itself?
Speaker 3 (17:45):
No, it's the full rock.
You can do your own grinding.
I rather it be cold than hotbecause I can take off layers or
add layers.
Speaker 2 (17:54):
You know what I mean.
So with a nice smoked rock likethat, that sounded good, huh
Once you smoke the rock.
Speaker 1 (17:58):
Once you smoke the rock.
Speaker 2 (18:00):
So you take that rock and then you grate it off in a
microplane over the top of anice like confit lobster ravioli
.
I can see myself microplaningthat and just getting that nice
fine residual, that nice smallerrock, isn't it not a big rock?
No, no, I'm talking about, yeah, I'm talking about a piece of,
not a broken piece of nutmegright, yeah, so I'm talking
about a tiny microplane to get aget that down.
Speaker 3 (18:21):
Absolutely, we have not done that yet, so I would
love you to do some videos.
Sure we can.
We can do that, I will do that.
I'll grate down peppercorns man100%.
You see what I'm saying.
Speaker 2 (18:29):
So it depends on what it is I'm trying to get out of
it, yeah, and the finer I couldmake that, the more flavor
you're going to get, banging out100%.
So it's almost like if we'reslicing a prosciutto yeah, think
the thick piece is going to beway less flavorful than that
melted because of the salt.
The salt's going to melt faster, more evenly.
(18:50):
It's going to distribute overyour palate Salt's huge man.
And if you're smoking it right,it's going to be great.
Smoke the rock, yeah.
Speaker 3 (18:56):
Smoke.
So you know which brings us tothis chapter.
So we just partnered with anincredible Wagyu company called
Plum Creek Wagyu.
We have a ton of Wagyu overthere.
We're doing it under MSH, theMSH line.
We're doing Wagyu beef jerkywith our seasonings.
We have it here.
I think we have like two bagsleft.
We brought 150.
(19:17):
So you've got to try our Wagyubeef jerky.
You're going to love it.
Speaker 2 (19:20):
I'm here.
I've got to try a lot of stuffdown there.
Speaker 3 (19:23):
Well, now I think we're done with the product
making, but we're missing anItalian seasoning, which I'm a
huge Italian nut with food.
Speaker 2 (19:31):
That's right.
Come here.
Speaker 3 (19:32):
That's my stick Chicken parm.
Speaker 2 (19:34):
Sure, that's your move, holy smokes.
Speaker 3 (19:43):
So you're going to make something that infuses into
the breadcrumb, or somethinglike that.
Why don't we?
Speaker 2 (19:46):
make one together.
Okay, let's talk.
Why don't we make one?
Speaker 3 (19:48):
together.
Okay, let's talk.
Why don't we make one together?
Let's talk offline for sure,and you know we have a lot of
things in the works and you knowwe're glad to be at the World
Food Championship and did apartnership with them this year.
Speaker 2 (19:57):
So you're traveling a lot at these events, you've
written your name out there andyou're taking advantage of that
and getting out and meetingpeople like me.
Meeting you of that and gettingout and meeting people like me
meeting you uh, it's, this isthe place to do that.
The world food champions.
To me, this is an excitingevent, man.
There's a lot of energy here, alot of a lot of inspiring
people, a lot of just justinfluences coming from all
directions, a hundred percent.
Speaker 3 (20:17):
I mean then we meet people like you and then I I've
met so many people at this eventthat we want to work together.
We're going to do thisoder isanother example.
We're going to do somethingwith them.
I mean, there's just nonstopopportunity and there's so much
talent we have and listen.
And here's the thing I'll bethe first one to tell everyone.
I don't only use our stuff.
There's other great stuff outthere.
(20:38):
Sure there is.
Yeah, I'll never not be able touse it.
Speaker 2 (20:39):
If you only use your own thing, you're being blinded.
Speaker 3 (20:41):
You might as well put on blinders 100%, and I'll even
mix my stuff with their stuffand show it on camera and I have
no problem.
Speaker 2 (20:48):
I think this is a community, and it's a community
of art and love and it's acommunity of art and love and I
that's that's why I'm sopassionate about it and that's
what you said.
That's perfectly because theburnt hands perspective, the
podcast itself, is designed forthe restaurant community,
meaning from the spices andherbs and your tries and
(21:08):
tribulations to getting there,all the way up to the final
product going over a pass,whatever it may be, our, our
podcast is generally.
We created this to really justgo over the whole community of
the restaurant, 100% the foodservice industry.
Yep, and it's been a pleasureto have you on here Plug us in,
man.
Tell them where they can findyour stuff, where's the best
(21:29):
places to go.
Speaker 3 (21:29):
So, mshnationcom, you can follow us on all our social
media platforms with ourpartners, jacoby, ray, tober
Williams.
There's so many influencersthat we have a part of this
group and we're still growingand we're gonna be moving to
more of that.
Msh feel Meet.
So Horny will always be thereas the niche, but you're gonna
(21:51):
see MSH take off.
Speaker 2 (21:52):
Good luck and grow the entire business.
I love to see it.
Speaker 1 (21:55):
It makes me excited to see people in this profession
expand Well, well and anentrepreneurial aspect of it
because you came from thatfinancial tech space so you
understood the business and themoney side, which a lot of
people go into this for passionand they don't understand the
business side.
So you already had that acumen.
But you kind of came in andsaid let's bring in all the
social media marketingbrilliantly because you had had
all in a lot of influencermarketing.
(22:16):
You put that into every product.
The names stand on their own.
So you guys have done a fuckingfantastic job with making it
memorable because that's thebiggest thing.
If you walk away from thisevent and you say, what's the
one booth you remember the nameof it's gonna be your so horny
yeah so I, it's, it's, I.
I'm just glad you shared thestory with us because I think
it's inspirational to people tosee it Anytime.
Speaker 3 (22:37):
Anytime.
Let's get together in a collabwe are, and you know what we're
going to do.
John from 90 Day Fiancé, johnMcManus, is now a part of the
team.
I also forgot him.
We'll bring him on here.
We'll start doing morecollaborations.
Speaker 2 (22:50):
Yeah, sure.
Speaker 3 (22:51):
And do things with more burnt hands.
I, I think we could do somesort of a collaboration.
Absolutely, that'd be fun.
Speaker 1 (22:56):
We're all in.
We love it.
Thanks for having us on.
Thank you, man, appreciate you.
Good luck with everything.
Speaker 2 (23:01):
I want to taste, each one of these.
I'm going to get down there forthat jerky.
I'm going to get down there forthe salt rock.
You got it.
I'm going to smoke the rock.
Speaker 3 (23:11):
Smoke some rock Rub one growing their barbecue
business.
Reach out, we'll help you.
Yeah, I'm going to help you.
You've been through it all.
I've been through it all.
We be chubbing Come down.
By the way, what we did was wehave eight pieces of Wagyu out
there.
I have it marinating in 100%whiskey.
I poured a bottle of whiskey inthis.
We're going to put our smokedsalt on it.
(23:32):
Then you come down for that.
Speaker 2 (23:34):
Okay, then you come down for that.
Okay, oh, we're there for that2.30.
I'm there, we're there at 2.30.
Ciao for now y'all.
Thank you Bye.
All right, kristen, here we are again, again and
again.
We got Bobby with us right here.
This is going to be an awesomething.
So this is all off out of thekitchen thing.
We're going to talk about whatchefs like myself use for
ingredients and what he broughtto the table.
Your story, dude, crazy rightMeat so horny right.
Speaker 1 (00:27):
So we were intrigued by the product because it comes
out real inconspicuous, like onyour shirt, msh.
So tell us you got to say whatit really means where that came
from All right, so I'll explainthe entire story.
Speaker 2 (00:37):
Yes, do this.
Speaker 3 (00:38):
It's going to be a little bit easier to understand
what I tried to accomplish andwhere we're at now and how we
grew and and and what thejourney's been.
At the end of this journey,we're writing a book.
It's called the MSH Chroniclesbecause what we've?
Been through and the stories wehave and the experiences have
been absolutely wild and crazyand fun and a grind and it's
(01:04):
just been incredible.
Speaker 2 (01:05):
Let's say this is a five.
Five stories, right?
Five chapters.
Which chapter are you in rightnow?
Speaker 3 (01:14):
I would tell you we're in the third chapter
You're going to give us somefucking great detail in three
chapters worth of your life.
Potentially it depends how muchI want to go into it.
Speaker 2 (01:25):
Go deep, bro.
You want me to go deep?
We're not here for the games.
I'll end up on Oprah after this.
Speaker 3 (01:31):
But basically I was running a fintech company, a
very large fintech company, andI always had a passion with
cooking.
I've been cooking since I wassix years old.
We had one of those Vikingstones in our kitchen and we had
the middle of it was a grill, agas grill, which is amazing.
(01:53):
So I didn't have to go outside,I would grill inside, so always
had a passion in cooking and Ialways loved it.
But the problem was I hatedsocial media and I really
disliked Instagram and everyonebeing on the phone.
I'm very personal.
I'd rather be in your face andtalking to you versus texting
and emailing.
Speaker 2 (02:11):
That's obvious from when we met you.
Speaker 3 (02:13):
Let's talk on the phone, let's get in person,
let's collaborate, you know, Idon't like this.
I hate to deal with my kids.
My kids don't have an iPad.
They're two and four years old.
They're not allowed on thephones.
Go outside, go play.
That's amazing.
They need to be doing that,sure.
So, anyways, I was running aFinTech company and all of the
digital aspects, and my buddygoes you really need to start a
(02:37):
barbecue company.
And I said I don't haveinterest in doing that Because I
have to start social media.
Everything's on social media,sure.
Speaker 2 (02:44):
So a restaurant or a social media page?
Oh yeah, or both.
Speaker 3 (02:47):
Oh yeah, you have to have both.
Yeah, so long story short.
We were in the car and he keptbugging me and bugging me for
six months and I said, fine,I'll do it, but we have to come
up with a funny name.
We were on a lunch break ortaking a client out to lunch.
After lunch, on the way youknow, we looked at each other
and we were thinking we're doinga lot of puns and all this.
And then it came up to we werelistening to music in the car
(03:08):
and it was meat so horny and Isaid I go, I was dying laughing.
Speaker 2 (03:13):
So two live crew came on and it just changed
everything.
Speaker 3 (03:16):
I didn't want to say that, but yes, and then I said
meat, so horny, and I waslooking on my phone and I said,
ok, it's not taken, I'm doing it, I'm trademarking it the next
day.
So I took it.
I wasn't taking.
I was like, how isn't thistaken?
This is hilarious andeveryone's so uptight lately and
everyone's so offended and I'm,you know, everyone's got to
(03:36):
loosen up.
How are you going to live thislife?
Speaker 2 (03:37):
you know what's like.
Why are you going to do it?
Speaker 3 (03:40):
you got everybody's got you you got to go eat, have
fun with your friends and family.
You're laughing when you'recooking.
Let's do it.
So this is the funniest storyof all.
So I was running this fintechcompany and I couldn't have my
face on the or my name on thiscompany.
This was a multi-billion dollarcompany, sure?
(04:01):
So this is before cover.
This is 2019.
I started wearing a mask so,like Alec Monopoly always wear
masks when he was painting.
No one knew who he was for along time.
So I was like all right, I'mgonna do what they did for the
cooking world.
So my first like, I took somepictures, put it online on
Instagram and they're gonna killme.
(04:22):
My wife's gonna kill me, but Iadded her and her family as
friends.
I started following them and Ididn't tell her I was doing this
.
So I get home the second day ofstarting this and she goes
Robert, someone with a companycalled Mitsu Horny has a picture
of food in our kitchen.
What the hell is going on?
(04:43):
Is someone going to take this?
Oh yeah, it's mine.
She goes what?
What's going on?
Speaker 2 (04:49):
So you didn't even tell her about this?
No, I didn't know, because Iwas like, all right, I don't
know if it's really going towork.
I didn't want to get into it,and so it really started growing
Was it, the mask thing that youthink helped, the catalyst that
people were just intrigued?
Speaker 3 (05:03):
No, to be honest with you, everyone hated us in the
beginning Hated the company Ahundred percent.
It's the funniest thing.
Speaker 2 (05:09):
Because of the vulgarity of the name and stuff
the parody of the name.
Speaker 3 (05:12):
They didn't take us seriously.
In the barbecue world, in thecooking world, they're like, oh,
this guy, what a name it's likeMarshmello, the.
Dj like please.
So we got blacklisted a littlebit and then I was like try our
(05:34):
products and then tell me, yeah,they're not good, but if you
try our products and you like it, now you got to flip your
switch and then that's whathappened we.
The name is fantastic, don'tget me wrong, but the product is
as good as the name.
Speaker 2 (05:45):
Yeah, you back it up.
If your product is as good orbetter it has to be, your
product has to speak.
That's where the money's going.
Speaker 3 (05:51):
Yeah, I mean, here's the key.
The key is your return customerrate.
Sure, we have a 40% returncustomer rate.
Speaker 2 (05:58):
It's one of the highest in the industry 40% of
people come back, which meanspeople are cooking a lot.
Speaker 3 (06:01):
Cooking a lot.
That's good and really we'vegrown the company over the past
three, four years.
We did a whole crowd-funderingexercise.
We were on StartEngine, whichis, I think, backed by Kevin
O'Leary.
We raised half a milliondollars in a two-month period of
time just on our followers.
Wow, no marketing of it, no,nothing.
We brought in influencers.
(06:21):
I gave them equity in thecompany.
We brought in influencers.
I gave them equity in thecompany.
I wanted them to feel like thisis theirs because it is theirs,
sure, and I used that to ouradvantage and created a family.
So we have Jacoby Ray, and oneof the biggest people that
helped me start this is myco-founder.
His name is Steve Colley.
He's a creative genius On alllevels.
(06:42):
On all levels I'm talking about.
You know.
I came up with the first threenames of the run Rub your Chubs.
We had Peckers, we got to gothrough those.
And Horny Hex.
So I came up with the first twoof them.
Then I brought Steve Culley.
He came up with this brand.
Speaker 1 (06:57):
Run through the names because people are going to
laugh.
Speaker 3 (06:59):
Worth a squirt Let me see this.
Speaker 1 (07:01):
Hold on.
Speaker 2 (07:01):
Let me see oh, so it's a Scotch, it's a Scotch
bonnet, it's a Scotch bonnet.
Okay, good, so you're a littleJamaican twist there, it's a
Canadian hot sauce.
Speaker 3 (07:07):
actually, it was made in Canada, okay.
So someone sent me his hotsauce and I said, holy shit,
this is a great Worth a squirt.
I think so.
That's what Steve Cully came upwith rub your meat and squirt.
And I said this is a perfecttagline.
Speaker 2 (07:24):
I'm like Vanna White right now Look.
Speaker 1 (07:27):
Show off your meat.
Speaker 2 (07:28):
Thank you, steve, there's a nice bag for all those
listening and not seeing.
There's a bag here.
What do you call these bags?
A tote?
Speaker 1 (07:34):
It says rub your meat and squirt.
Speaker 2 (07:36):
And it says rub your meat and squirt.
And I told them.
Speaker 1 (07:38):
Will do.
Thank you, sir.
Yeah, great marketing, becausewe're seeing people at the World
Food Championships walkingaround with this bag and you
just immediately laugh at it.
Yeah, I know where it came from.
Speaker 2 (07:47):
Yeah, so you go get one.
First thing I said when I gotit, I want one Right.
Speaker 1 (07:51):
He just said I want the bottle.
Yeah, what do you think of this, Kristen?
What do you think about Worththe Squirt?
I love the Worth the Squirt.
I love the name.
Speaker 3 (07:59):
What else you with him?
He changed the evolution of thecompany because of the branding
yeah, branding's everythingright.
So brought him on that.
We brought a lot of influencerson and we grew it and then we
started you know this.
We just came out with this isour new barbecue sauce.
It's heavy whiskey based.
We put in the most amount ofwhiskey that you can put in a
product without calling itliquor before going being 21 and
(08:22):
up for the alcohol commissionsteps a hundred percent.
So you get slammed with whiskeyin your mouth and this is our
sweet heat.
It's called uh, hot and heavy.
Sweet whiskey, hot and heavy,okay chicks hot on it.
I didn't create that, that'sall steve.
Speaker 2 (08:36):
So let me ask you this while we're looking at this
and talking about this, you'retalking about the creation, the
end of, uh, the inspirations,all that stuff.
Yeah, you're.
There's a lot of companies outthere that are throwing labels.
I've talked to this withanother good friend of mine a
lot.
There's a lot of companies outthere that will do the white
labeling and put their herbs andspices just out for masses.
They put their label on it,send them out.
You guys are creating your,this is your recipes, correct.
(08:58):
This is real food.
This is real ingredients.
Speaker 3 (09:01):
Your ingredient list is short, real, I think that's
how it has to be.
You have to give the consumerwhat they want and do it on a
respectable basis.
Speaker 2 (09:14):
When you're creating, are you creating this through a
chef's eyes, in a sense, whereyou're tasting it, sampling it,
getting people's response fromit?
Absolutely, you have to be withsomething called Rub One Out,
which is gonna be my favoritebecause everybody on the planet
rubs one out, whether they wantto admit it or not.
So everyone has to have afamiliarity with this total.
See, they're cheering in thebackground.
Speaker 1 (09:35):
They like it.
They love the name.
Speaker 2 (09:38):
So this is great.
Look at the label.
Speaker 3 (09:40):
This is genius man.
That's all the names after it.
I would say, okay, I have thisidea on this type of a rub, Let
me go create it.
And then I would say this isthe idea and he would create the
creative.
(10:00):
So what we did was we're at thepoint now and here's Horny Hex,
here's Rub your Chub.
Speaker 2 (10:08):
Horny Hex Cajun Rub.
Yeah, I love these.
I mean, this is like sometattoo work or something.
Speaker 1 (10:14):
Because it makes you smile and it makes you laugh
immediately.
And you taste it and you'relike wow.
Speaker 2 (10:19):
By applying the Horny Hex Cajun Rub Season to your
meat Massaging.
Oh, so generously, bro, I'mgoing to go Give me the rub one
out real quick.
You want me to read the rub oneout?
Okay, all right.
Yeah, read the rubble now, butdo it in the bedroom voice
please.
In the bedroom voice, yeah.
Speaker 1 (10:33):
Okay, Are you ready for some hardball?
It's game day.
What better way of oh well,there we go.
What better way of getting ridof tension before the big game
than to rub one out with me,Brooklyn Chase.
So who is Brooklyn Chase?
Speaker 3 (10:47):
She's a pretty large star in social media.
Speaker 1 (10:51):
Yeah, she is you don't know her, let's keep it at
that.
Speaker 2 (10:53):
Let's just say yes.
I don't.
I mean that's obviously I'm nother typical follower.
I don't know who it is either.
Tony does not know.
I have no idea.
Check this out right herePaprika, garlic, spices, onion
salt, what?
Speaker 1 (11:04):
more do you need in your life?
That's it.
I love it because I love this.
There's nothing else in it.
Speaker 3 (11:10):
Okay, and here's the rub.
One Rub your chub.
So this was the first rub Iever created Rub your chub.
Rub your chub.
This was the first.
This is the OG.
This is our number one seller.
This I really.
Speaker 2 (11:23):
Chapter one.
Speaker 3 (11:24):
This is chapter.
Speaker 2 (11:27):
This is intro.
This is intro.
Oh, wow so.
Speaker 3 (11:29):
I made this.
I went to Austin and I went toFranklin's Barbecue and that's
123A plate.
Ribs is my favorite thing tosmoke and eat and I wanted to
create a rub for that and thatis what I got out of it.
Speaker 2 (11:45):
We be chubbing.
We be chubbing.
Speaker 3 (11:48):
It is one of the best all-purpose rubs that we have
and it's just incredible.
You can read the sign.
Speaker 1 (11:54):
That's awesome.
I just love the ingredients.
Speaker 2 (11:56):
Spice up.
I don't have the bedroom voice.
It's kind of weird.
But hey, spice up, so it is thesame one.
Okay, that's it.
That's your catchphrase.
I like it.
Speaker 1 (12:04):
Yeah, so play with your meat Right, and this is
look.
Speaker 2 (12:09):
Oh, here we go.
Here it is Rub your chub.
Rub your chub is the ultimatespice blend to liven up your sad
, perfect, lifeless meat andturn it into a strong, tasty
sensation.
Speaker 3 (12:20):
I love that Steve, steve, our creative genius,
wrote all of this.
Speaker 2 (12:26):
Okay, Steve.
Speaker 3 (12:28):
And if you want to get with Steve and you need
creative genius.
He'll do companies.
He does everything.
Speaker 2 (12:35):
I pimp him out.
Yeah you got to at that rate.
Speaker 3 (12:38):
Yeah, I love it.
Okay.
So, long story short.
What happened was what happenedwas.
So now we're in this newchapter.
We have great people involved,we're getting more people
involved than celebrities, andthey all want to be a part of
the ride, and I welcome it, sure.
So what we did and while you'reseeing MSH, this is our new.
So think of MSH Nation as thecompanies right, yeah, it's the
(13:03):
people that follow the nation.
So we have Mitzvah Horning.
We have Mitzvah Horning, wehave Worth the Squirt hot sauces
and now we have MSH and we haveCrazy Freeze.
So we have a freeze-dried candyline.
If you like candy, go downthere and try it.
You'll freak.
Speaker 2 (13:17):
I'm gonna try it.
Absolutely, I'm down.
Speaker 3 (13:19):
Because what I wanted to do was, when you go to
events, you have all your sweetand savory and then you have the
candy, so you have both ends ofthe spectrum, and it does
really really well atconferences.
Kids love them, adults love it.
But long story short, thereason why we came out with MSH
was because everyone's likelisten, if you want to expand
(13:41):
into more retail, which that'sour next move, we have to be a
little bit more conservative,which I completely understand.
You got to simmer down.
Speaker 2 (13:51):
There's a lot of there's a lot of when you get
into the different aspects ofeverybody, all the facets of
that marketing at that level istotally different, because now
you have total differentdemographics.
You have to, you have to tendto.
Speaker 1 (14:02):
Well, there's a lot of controlling factors and we
always say like the market is acruel mistress because it will
dictate where you have to tendto.
Well, there's a lot ofcontrolling factors and we
always say like the market is acruel mistress because it will
dictate where you have to go andwhat has to change Exactly.
Speaker 3 (14:11):
I mean, I'll tell you right now.
You know, at conferences andchampionships and barbecue fests
, when we bring meat so hornyit's gone the line is around the
corner.
Everyone wants to take pictureswith us.
Speaker 2 (14:27):
It's fun.
It's fun and it looks good.
I can look inside of them in acontainer.
Being a chef and stuff, I lookat herbs no matter what they
come in.
So if I order something reallynice whether it be something
special from Asia, or I'mgetting something from Italy the
first thing I'm going to do islook at it and be pleased with
the actual consistency of what'sin there.
I can tell of what's in thereand I can tell after what's in
there it's herbaceous, it looksgood, a hundred percent so.
Speaker 3 (14:49):
MSH is basically all of our same products rebranded
as.
Speaker 2 (14:53):
MSH, that's that bourbon rub to me.
Yes, all right, so it's a maplebourbon rub.
Speaker 3 (14:57):
So that's our second biggest seller.
Speaker 2 (14:59):
Right now.
This is what I wanted to see.
Before I even say anything toyou, I should have told you what
I was looking for.
I want to see crystallizationin this as soon as I look at it,
because if this is going to bea maple bourbon rub, the bigger
the crystal, the more glazeyou're going to get out of this.
The more rub, the more Massivecrystal.
All that's going to happen,right, and that's what we want
to see.
We want to see that stuff meltdown.
(15:20):
That sugar's going to crisp upyour meat and whatever it is
you're doing is going tocrystallize, right.
The terminology for that I won'tget into here on this for the
chef world, but there's a lot oftechnical terms that can be
used for it.
We know them, I know them, butfor those of you who don't, what
you want to do is see that.
See that, yeah, it almost lookslike glitter.
(15:43):
Yep, and that's what we want.
Is that to give me a visual ofhow that's going to final
product out.
Correct, it's going to actuallyend up as if it was a wet
liquid at the beginning.
Speaker 3 (15:51):
And you know what's crazy about that rub.
Try it on vanilla ice cream,try it in French toast, I
imagine popcorn.
Speaker 1 (15:58):
Oh, that sounds good.
Speaker 3 (15:59):
Try it everything.
We have cold smoked salts.
That's one of our biggestsellers.
Have you had cold smoked salts?
That's one of our biggestsellers.
So have you had cold smokedsalts?
Sure, okay, I'm going to tellyou, come down and you're going
to try these and you're going tobe like this is the best I will
try them for sure.
The reason why is all of ourcold smoked salt is small batch
crafted.
It's made by hand by one person, not multiple, but one person.
(16:23):
It takes 24 hours per batch.
That's the smoking process.
Yeah, cold smoke every six hourit has to be tended new smoke.
We have to take each tray.
There's 50 trays.
He's got to move and stir thesalt every six hours.
It's an intense process andwhen you open our salt you're
like holy smokes literally Ihave to get this.
(16:44):
And you even put our cold smokeon vanilla ice cream.
Speaker 2 (16:47):
It's just like I'm gonna come because I'm a small,
I'm a salt fanatic I love salt,oh, just I love different
variations of salts.
Creating a good salt is just asmuch of an art as anything else
in the culinary world.
Right, you can get a piece ofshit salt from the store, and
that's not what we're talkingabout.
We're talking about umcertified, you know.
We're talking about salts thattake time, educated, a process,
(17:08):
execution.
People take pride in whatthey're doing.
That starts with the saltitself.
100%, you know.
If you don't have a good saltwhen you're starting, where did
that salt come from?
If that education isn't there,you might as well get the rain.
What's that rain chick?
Speaker 1 (17:22):
Oh, the Morton the Morton's iodized salt With the
umbrella.
Morton, the Morton's iodizedsalt With the umbrella.
Yeah, there you go.
Speaker 2 (17:27):
Iodized salt, but you know that's what we use in our
pasta water.
Or if you want to melt snow onyour patio.
Speaker 3 (17:31):
Yeah, we get it from Italy.
Good, perfect Nice.
Yeah, we get it from Italy.
Speaker 2 (17:34):
He's good with that Beautiful, that's amazing.
And I'm talking about big rocks.
Yes, are you grinding it downinto a finer piece or you're
smoking the rock itself?
Speaker 3 (17:45):
No, it's the full rock.
You can do your own grinding.
I rather it be cold than hotbecause I can take off layers or
add layers.
Speaker 2 (17:54):
You know what I mean.
So with a nice smoked rock likethat, that sounded good, huh
Once you smoke the rock.
Speaker 1 (17:58):
Once you smoke the rock.
Speaker 2 (18:00):
So you take that rock and then you grate it off in a
microplane over the top of anice like confit lobster ravioli
.
I can see myself microplaningthat and just getting that nice
fine residual, that nice smallerrock, isn't it not a big rock?
No, no, I'm talking about, yeah, I'm talking about a piece of,
not a broken piece of nutmegright, yeah, so I'm talking
about a tiny microplane to get aget that down.
Speaker 3 (18:21):
Absolutely, we have not done that yet, so I would
love you to do some videos.
Sure we can.
We can do that, I will do that.
I'll grate down peppercorns man100%.
You see what I'm saying.
Speaker 2 (18:29):
So it depends on what it is I'm trying to get out of
it, yeah, and the finer I couldmake that, the more flavor
you're going to get, banging out100%.
So it's almost like if we'reslicing a prosciutto yeah, think
the thick piece is going to beway less flavorful than that
melted because of the salt.
The salt's going to melt faster, more evenly.
(18:50):
It's going to distribute overyour palate Salt's huge man.
And if you're smoking it right,it's going to be great.
Smoke the rock, yeah.
Speaker 3 (18:56):
Smoke.
So you know which brings us tothis chapter.
So we just partnered with anincredible Wagyu company called
Plum Creek Wagyu.
We have a ton of Wagyu overthere.
We're doing it under MSH, theMSH line.
We're doing Wagyu beef jerkywith our seasonings.
We have it here.
I think we have like two bagsleft.
We brought 150.
(19:17):
So you've got to try our Wagyubeef jerky.
You're going to love it.
Speaker 2 (19:20):
I'm here.
I've got to try a lot of stuffdown there.
Speaker 3 (19:23):
Well, now I think we're done with the product
making, but we're missing anItalian seasoning, which I'm a
huge Italian nut with food.
Speaker 2 (19:31):
That's right.
Come here.
Speaker 3 (19:32):
That's my stick Chicken parm.
Speaker 2 (19:34):
Sure, that's your move, holy smokes.
Speaker 3 (19:43):
So you're going to make something that infuses into
the breadcrumb, or somethinglike that.
Why don't we?
Speaker 2 (19:46):
make one together.
Okay, let's talk.
Why don't we make one?
Speaker 3 (19:48):
together.
Okay, let's talk.
Why don't we make one together?
Let's talk offline for sure,and you know we have a lot of
things in the works and you knowwe're glad to be at the World
Food Championship and did apartnership with them this year.
Speaker 2 (19:57):
So you're traveling a lot at these events, you've
written your name out there andyou're taking advantage of that
and getting out and meetingpeople like me.
Meeting you of that and gettingout and meeting people like me
meeting you uh, it's, this isthe place to do that.
The world food champions.
To me, this is an excitingevent, man.
There's a lot of energy here, alot of a lot of inspiring
people, a lot of just justinfluences coming from all
directions, a hundred percent.
Speaker 3 (20:17):
I mean then we meet people like you and then I I've
met so many people at this eventthat we want to work together.
We're going to do thisoder isanother example.
We're going to do somethingwith them.
I mean, there's just nonstopopportunity and there's so much
talent we have and listen.
And here's the thing I'll bethe first one to tell everyone.
I don't only use our stuff.
There's other great stuff outthere.
(20:38):
Sure there is.
Yeah, I'll never not be able touse it.
Speaker 2 (20:39):
If you only use your own thing, you're being blinded.
Speaker 3 (20:41):
You might as well put on blinders 100%, and I'll even
mix my stuff with their stuffand show it on camera and I have
no problem.
Speaker 2 (20:48):
I think this is a community, and it's a community
of art and love and it's acommunity of art and love and I
that's that's why I'm sopassionate about it and that's
what you said.
That's perfectly because theburnt hands perspective, the
podcast itself, is designed forthe restaurant community,
meaning from the spices andherbs and your tries and
(21:08):
tribulations to getting there,all the way up to the final
product going over a pass,whatever it may be, our, our
podcast is generally.
We created this to really justgo over the whole community of
the restaurant, 100% the foodservice industry.
Yep, and it's been a pleasureto have you on here Plug us in,
man.
Tell them where they can findyour stuff, where's the best
(21:29):
places to go.
Speaker 3 (21:29):
So, mshnationcom, you can follow us on all our social
media platforms with ourpartners, jacoby, ray, tober
Williams.
There's so many influencersthat we have a part of this
group and we're still growingand we're gonna be moving to
more of that.
Msh feel Meet.
So Horny will always be thereas the niche, but you're gonna
(21:51):
see MSH take off.
Speaker 2 (21:52):
Good luck and grow the entire business.
I love to see it.
Speaker 1 (21:55):
It makes me excited to see people in this profession
expand Well, well and anentrepreneurial aspect of it
because you came from thatfinancial tech space so you
understood the business and themoney side, which a lot of
people go into this for passionand they don't understand the
business side.
So you already had that acumen.
But you kind of came in andsaid let's bring in all the
social media marketingbrilliantly because you had had
all in a lot of influencermarketing.
(22:16):
You put that into every product.
The names stand on their own.
So you guys have done a fuckingfantastic job with making it
memorable because that's thebiggest thing.
If you walk away from thisevent and you say, what's the
one booth you remember the nameof it's gonna be your so horny
yeah so I, it's, it's, I.
I'm just glad you shared thestory with us because I think
it's inspirational to people tosee it Anytime.
Speaker 3 (22:37):
Anytime.
Let's get together in a collabwe are, and you know what we're
going to do.
John from 90 Day Fiancé, johnMcManus, is now a part of the
team.
I also forgot him.
We'll bring him on here.
We'll start doing morecollaborations.
Speaker 2 (22:50):
Yeah, sure.
Speaker 3 (22:51):
And do things with more burnt hands.
I, I think we could do somesort of a collaboration.
Absolutely, that'd be fun.
Speaker 1 (22:56):
We're all in.
We love it.
Thanks for having us on.
Thank you, man, appreciate you.
Good luck with everything.
Speaker 2 (23:01):
I want to taste, each one of these.
I'm going to get down there forthat jerky.
I'm going to get down there forthe salt rock.
You got it.
I'm going to smoke the rock.
Speaker 3 (23:11):
Smoke some rock Rub one growing their barbecue
business.
Reach out, we'll help you.
Yeah, I'm going to help you.
You've been through it all.
I've been through it all.
We be chubbing Come down.
By the way, what we did was wehave eight pieces of Wagyu out
there.
I have it marinating in 100%whiskey.
I poured a bottle of whiskey inthis.
We're going to put our smokedsalt on it.
(23:32):
Then you come down for that.
Speaker 2 (23:34):
Okay, then you come down for that.
Okay, oh, we're there for that2.30.
I'm there, we're there at 2.30.
Ciao for now y'all.
Thank you Bye.
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