September 23, 2025 • 25 mins
This podcast episode features an engaging dialogue with the esteemed chef Ray Sheehan, who brings forth a wealth of experience from the culinary and barbecue realms. We delve into the intricacies of crafting flavorful dishes, where Ray shares his philosophy that emphasizes the importance of patience and meticulousness in the creation of sauces and seasonings. Our discussion reveals that success in the kitchen is often born from numerous iterations and thorough revisions, underscoring the concept that excellence is not achieved hastily but through diligent refinement. Furthermore, we explore the influence of culinary icons and the enduring impact of mentorship in the barbecue community, as Ray highlights figures who have shaped his journey. Join us as we navigate the nuanced world of barbecue and cuisine, culminating in profound insights that resonate with both novice cooks and seasoned chefs alike.
Links referenced in this episode:
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Barbecue Brawl
- Artie Davis
- Dave Raymond
- Tuffy Stone
- Meadow Creek Barbecue Supply
- McDonald's
- Popeyes
- Taco Bell
Mentioned in this episode:
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OP3 - https://op3.dev/privacy
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:11):
Welcome to Barbecue Nationwith JT and Leanne After Hours, the
conversation that continuedafter the show was done.
Hey, everybody, it's JT andthis is a special version of Barbecue
Nation.
It is brought to you in partby Painted Hills Natural Beef.
Beef you can be proud to serveyour family and friends.
That's Painted Hills Natural Beef.
Hey, everybody.
Welcome to After Hours here onBarbecue Nation.
(00:34):
I'm JT along with hall offamer Leanne Whippen, who is my co
pilot on this adventure.
And today we're talking withchef Ray Sheehan.
If you didn't catch theregular show, which you probably
did, but if you didn't, Iwould recommend it very highly.
Ray is somebody that has beenin the trenches in the food world
and the barbecue business forquite a while, yet he's still only
(00:54):
17, and he's got a lot to go there.
He's an accomplished authorand creator, so check him out.
Ray, you know, this is thelightning round in After Hours.
This is where, you know, weask you some questions that maybe
make your head hairs on thetop of your head tingle, something
like that.
(01:14):
I don't know.
Your.
Your personal reaction isalways interesting to as our guest
here.
So are you ready?
I'm ready.
Okay.
We'll start off with somethingreally easy.
What do you think the bestfood show is on television?
(01:37):
I.
Barbecue Brawl.
Barbecue Brawl.
Okay.
Okay.
And, Leanne, you can jump inand if you want to, say, throw down
with Bobby, your episodes onit, that's fine, too.
I like the Barbecue Brawl.
Okay.
And each year, it gets moreinteresting because it isn't just
(01:58):
barbecue championships.
I mean, they're taking people that.
Some of them are just out ofthe kitchen, so it really makes it
interesting.
Yeah.
Yeah.
What would you say, Ray, yoursuccess to failure ratio is like
(02:19):
in creating a new book or anew blend of seasoning like that.
How the.
This premise of this questionis, how many times do you have to
try before you get somethingthat you think is good?
Until it's.
Until it's right.
(02:39):
My motto for 24 is right, not rushed.
So we'll do it as many timesas we need to until it's right.
For me, when I create, it'salways a process of revision and
getting it to the point wherepeople can digest it, whether it's
a rub, a sauce, a book.
(02:59):
You know, when I created myMemphis mop sauce, it took me almost
100 recipes.
I mean, I would try it, thinkit was great.
Then I'd have people try it,and then I would take their Feedback
and then be like, oh, okay.
So I thought that they likethis, but they didn't like that.
And then the finished productwas, you know, a great sauce that
left the spices lingering onyour palate, but it took a lot of
(03:22):
time to get to that because itneeded to be more about the spices,
you know, in the sauce.
But you're always looking forthat hook, whatever, you know, that
keeps people interested.
And, you know, you have to doit as many times as you can until
it's right.
And don't rush something andput it out there when it's not ready.
Yeah.
(03:43):
Your sauces were phenomenal.
By the way, who is somebody inthe barbecue world or the food world
that really got your attentionthis last year?
Artie Davis.
Artie Davis.
You know, he's old school, andhe's just so intelligent and.
(04:04):
And just.
He's.
He's just been great to me andis somebody that really influenced
me.
So good.
Leanne, did you get your nutsfrom Artie?
Not this year.
The first year I did not.
And it was the last year thatArtie was at the Jack, and I wanted
(04:26):
one from this year more thanany year, and they were all gone.
Yeah, I think this is.
Was the last year at the Jack,I think, is.
It is.
Yes.
I walked the.
I walked the parade route withhim from when the parade was over
till we went and got on thebuses to go up to the party.
And it was a nice little walk,but I got to walk with him and.
(04:50):
And, boy, in that 10 minutesor so, he just shared so much history
and stuff, and I got one ofthe nuts.
I probably shouldn't tell youthat, but.
No, anyway.
But there's so many.
There's so many great, youknow, influences that.
That people in barbecue, it.
(05:11):
You know, like Dave Raymondthat, like, talking to me about sauces,
I'm like, where were you eightyears ago?
You know?
Yeah.
And, you know, Tuffy Stone,you know, he was a chef before getting
into barbecue, so, you know,it's like a similar track for me.
So when I see him and I canpick his brain about stuff, and,
(05:31):
like, that's really cool, too.
Like, he was at an event atMeadow Creek Barbecue Supply this
year.
I ended up writing an articleabout it in the Barbecue News, but,
I mean, so at the ready tohelp others.
I really love that.
Yeah.
Yeah.
Did you ever come across, inall your days in the kitchen, ray
(05:54):
of a food item or a dish thatyou just could not master?
I feel like if.
If I.
If I put my mind to It.
I would do okay with it or, ormaster it to, so to speak.
But there's certain thingsthat I just don't like that I've
had to cook, like for events.
(06:17):
Yeah.
And I. I did my best, but,like, I wouldn't even want, like
rabbit.
Like, I don't.
I'm not gonna eat rabbit.
Just certain things, you know,Tripe, you know?
Yeah, yeah, not interested.
But.
But I've had to cook them.
And then it came out thatpeople said they were good, but I
(06:37):
don't know.
Okay, well, that.
My follow up question to thatwas, what's the worst thing you've
ever eaten?
Tripe or liver?
I'm not interested in either one.
I think.
Now I can do liver.
I can do liver.
But tripe?
Yeah, not so much.
What was the absolute best dayof your life so far?
(07:00):
Wow.
The best day of my life.
Yeah.
Probably the day I got married.
Good answer.
That's a smart answer, Ray,but it's an.
It's an honest answer.
And the short version.
I'll give you the short version.
But I knew my wife in highschool and I always had a crush on
(07:21):
her, but it just didn't work out.
You know, she had a boyfriend,I was weird, you know, all that.
And it wasn't until my friendmarried her friend that we were in
the wedding party together dueto someone not showing up to the
wedding in the wedding party.
So after that I was just.
(07:41):
Still, I was really hooked.
And then.
So to.
To actually get married tosomeone that you've had a crush on
for so long and it like,worked out, you know, it's.
We've been together almost 22 years.
Was your first date to thebookstore in a coffee shop?
Coffee?
Yes.
But not.
No, not to the bookstore yet.
(08:02):
I think that was like thesecond or third date that was.
That was a surprise for later.
Okay.
If you could erase a mistakefrom history now, this can be your
history or world history,doesn't matter.
What would it be and why?
(08:22):
So I. I'm not sure because I,you know, I believe everything like
that has happened in, in lifehas brought me to where I am today.
So I wouldn't erase anythingbecause this is where I.
It got me to where I am today.
Yeah.
Okay, fair enough.
So I. I think I asked you thisbefore, but ask it again this time.
(08:47):
If you were declared supremeruler of barbecue for a day, what
would you decree?
And Leanne would be your enforcer?
There will be no boiling ofribs ever.
No boiling.
I agree.
Golf clap.
Golf clap.
(09:09):
What's your absolute favoritenon barbecue food or dish?
I. I love spaghetti and meatballs.
Me too.
Me.
Good.
What.
What's your least favoriteactivity in the world?
(09:32):
Raking.
Raking leaves.
You have a lot of leaves there.
There shall be no raking ofthe leaves.
Only with the blower.
Backpack blower.
Okay.
Shoveling snow.
Yeah, totally.
I miss living in Florida.
Like.
Yeah, yeah.
To some extent, you know, likethere was no.
(09:53):
Never any raking of leaves orshoveling snow.
So if.
If we get any snow this year,I think I'll FedEx Leanne some so.
She can get snowball, youknow, like that.
Do you remember the firstthing you ever got in trouble for
as a kid?
(10:15):
Not.
Not.
Not coming home on time.
You know, you're supposed tobe home when the street lights are
out and we were riding bikesand I just lost track of time and
my mom was so worried, youknow, that she didn't know where
I was.
And it's not like today whenyou have the phones and all these
GPS trackers and everything, so.
(10:36):
Right.
That happened once, didn'thappen again.
Yeah, I get that too.
My mom was little, but Ididn't know how fast she was.
Yeah, yeah, my mom was prettyfleet of foot when.
When it got.
Got down to the nitty gritty.
If you could cook for thendine with a historical figure, who
(11:00):
would it be and what would beon your menu?
With a historical figure?
Huh?
Yeah, they can be deceased or alive.
Yeah, we'll dig them up.
I mean, I think I would cookfor Einstein and.
(11:24):
And I would make him a bigbarbecue spread.
There you go.
And.
And have him critique it.
There you go.
See?
You must have watchedOppenheimer too.
Like I did.
I did.
Yes.
Yeah.
Okay.
All right.
If you were an animal, whatanimal would you be?
Probably a bear.
(11:46):
Really?
Why?
I don't know.
Because I feel like theyhibernate, so they sleep and they
actually get rest and thenthey're like, so hungry.
And that would be me.
I'd be like, oh, I can't waitto eat.
Okay.
What?
This is one I know you've notheard before, Ray.
What is something your spousewas right about, but you still think
(12:10):
that they are wrong?
Loading the dishwasher.
How to load the dishwasher.
I have that same thing.
It is a matter of opinion.
It is.
But like, so typically, I'mthe one that empties it, so I like
to load it a certain way so Ican grab stuff like a couple at a
time and put them away.
(12:31):
But all right, so.
Okay.
So let me ask you this,because this is an actual bone of
contention sometimes in our house.
Sure.
This is another show.
Yeah, it's another show.
And Leanne's been here.
I'm.
I'm a stickler about how youput the silverware in, because I
like.
You know, we've got thedishwasher, and it's got the little
(12:51):
flap, and it's got theindividual slots for nice fork, spoons,
whatever.
My wife just likes to takethem, rinse them off, and just lift
that little flap up and juststick them in there, and they're
kind of in these clusters.
And I'm like, it doesn't getas clean when you do that.
Okay.
There can be a food particleon there or whatever.
(13:13):
And she goes, no, it works.
And so there's a lot of timesI've given away the trade secrets
here, but if I'm the last guyto put something in the dishwasher,
I'll actually take the silver thing.
Silverware thing out and re.
Insert them in those littleslots so they get really clean.
(13:34):
Put it back in.
Put the.
The soap and the rinse thingin or whatever and start it.
And because I'm also the onethat empties it most of the time,
so I get away with it.
All right.
But that's a real thing with me.
It's a.
It's a dumb thing.
I know.
No, I totally get it.
Like, my wife and my son willput stuff in the dishwasher, and
I have to reorganize it.
(13:56):
Yeah.
So I'm the one that puts it away.
So you need to ask Leanneabout her silverware drawer.
Well, I have a problem.
I'm an obsessive compulsivedisorder person, and I have to count
all my silverware once thedishwasher is unloaded to make sure
that I have eight ofeverything so that I know I'm not
(14:17):
missing anything.
It's like a weird thing.
Yeah.
But I tend to be on adifferent page then, Jeff.
I feel like it's a huge wasteof time putting the silverware in
those little holes.
So I lift it as well, dumpthem in there.
I know it's hot, sanitized,and if it doesn't come clean, then
it stays in there, but I'm notgonna waste my time.
(14:39):
Not only that, you gotta putforks with the tines up in it, and
when I put my hand down topick a fork up, it goes under my
fingernails, and it's dangerous.
Oh, okay.
That's the reason.
Multiple reasons.
Why not do that.
So do you, so do you put your,your knives, like, if you've got
(15:00):
a, a pairing.
Knives down.
Knives down.
Always knives down.
Spoons up.
Spoons up.
Oh, yeah, because they leavethose little circles in the middle
of the spoon, you know, like a little.
If they.
Not if you.
Not if you scrub them beforeyou put them in.
Oh, well, that, that's again,a whole nother thing.
Like, okay, why do you have a dishwasher?
(15:22):
Okay.
To sanitize?
I don't know.
I, I think that's the mostinteresting discussion we've had
on that particular question inafter hours.
I, I like that a lot.
So, Ray, what's the biggestchange you think should be made in
food advertising?
(15:43):
Oh, boy.
I mean, I mean, I mean, let'slook, let's be serious.
Well, you, you go.
You.
McDonald's is on there andthey always show.
And Leanne's sister is a foodstylist and she actually creates
some of those items that yousee in the TV commercials.
You know, paints them, makesthem shiny and all that.
That is not the hamburgeryou're going to get when you go to
(16:04):
Mickey D's and the drive thruand they hand out the Big Mac or
whatever.
Now that's a misnomer.
It may not look like the item,but she is a food stylist for major
corporations.
And I actually have done aPopeyes food styling job with her
and I'm getting ready to doanother one for a very large company.
(16:25):
And the ounces of meat thatthey put on their sandwiches that
they are creating food stylingin the commercials and print is the
exact ounces.
It cannot be more, it can't beless so.
And technically, all the itemson the creation are what you get
in the restaurant.
This is the big thing.
(16:47):
They push it all forward andthey make it look bigger because
they're taking a picture ofthe front of it.
But in actuality, it is thesame amount of food, so they aren't
adding anything in it to makeit bigger.
But I mean, you have to thinkabout what their job is and what
(17:08):
advertising's all about.
It has to look good becausethen the consumer won't buy it.
So you're right, you aren'tgoing to.
And you have to think aboutTaco Bell.
They're wrapping things up and things.
And of course it's.
Even if you made the mostbeautiful taco in the world, when
you wrap it up and throw it ina bag, it's not going to look the
same.
The taste is still going to be there.
Though they're veryconsistent, you know, with the taste
(17:30):
for the most part.
That's the key with franchisesand the fast food industry, you know,
I'm just saying, is consistency.
And they, and, and they'regood about that.
But I'll let him answer thequestion now.
Well, I mean, and that, that'sa great point too because like, you're
(17:51):
actually.
Is the sandwich.
It's just once it's wrapped upand handled, I mean, it's gonna get.
The bun's gonna get a littlemushy or it's gonna.
Right.
You know, get compressed.
But I think for truth inadvertising, like, I think they should
have to tell you exactlywhat's in it or why it's in the food.
(18:12):
Like, there, there was asaying like, you know, you have the,
the us.
You have to know what's inyour mattress, but not necessarily
in your food.
With the, the, you know,you're not even allowed to take the
thing off your mattress.
The label.
Right.
But some of these companiesshould have to say what certain ingredients
are so you can make a decision.
(18:32):
I've served a lot of time injail for removing my tags off my
hair dryers.
Yeah.
Next time you go for a job,you're going to be like, well, I
took the, I took the label offmy hair dryer and I was going.
To be a lifer if I did my pillow.
So I decided to leave my pillow.
(18:54):
I can just see Leanne behindthe bars with the tin cups, rattling
it on the cage going.
Nobody knows the sorrow.
I've seen the best barbecue injail, though.
Oh, yeah, yeah, yeah.
I can make some smoked bolognasandwiches like no other.
(19:15):
Oh, yeah.
I just to touch back on thefood thing.
It's like, you see this gorgeous.
It doesn't matter.
It's McDonald's or Taco Bellor any of them.
And they all look great.
And then you get your Big Macand there's a half a headed shredded
lettuce laying around on thebottom of the container.
(19:36):
Well, it's like when you cango to a fine dining restaurant, your
meal might not be as good asthe first time.
It's who's on the line, who'scooking, who the chef is.
You know, there's always thevariable, even at McDonald's, how
much ketchup and mustard theyput on there.
There's.
You know what I mean?
Like, there's variables.
It's never going to be aperfect world, but, you know, they
try to get as close as possible.
(19:56):
Sure, sure.
I know just a little sidebar story.
We have a.
There's.
There's a little burger jointin the next little burg over from
where we live.
And We've lived here 13 years,and for 12 and 8, 10 years, we never
(20:17):
had a bad burger there.
Never.
They were always good.
And we actually went in andsat down one day, this was about
a month and a half ago, and weordered just bacon cheeseburger,
what have you.
And it was the worst thingthat I had ever eaten.
It really was.
And I think that it.
(20:38):
It goes to what you just said.
Leanne, who was on the line,they were using really, it's like
they didn't want to sliceanother onion.
They had some leftover rings,not fried rings, just raw, you know,
and they were thick and theywere thick cut and they.
And it was overbearing on theburger and that.
And I was really surprised.
(20:58):
But it makes sense to what you're.
You're saying is it reallydepends on who's in the kitchen.
So, you know, and yeah, youget the same thing with fried foods.
You know, did they change the oil?
Did you know?
Is the oil three days old?
You know, because oil isextremely expensive.
So you get into these little,tiny little restaurants that are
(21:18):
watching every cost possible,and they're trying to stretch the
oil out.
They might filter it, but youknow, what bad oil does to your food,
it totally changes the result.
And, you know, a goodrestaurant is going to change it
every day, you.
Know, and you can tell there'swhere we live, there's up north.
(21:39):
There's one Chinese restaurantthat I've been going to for a long,
long time.
My dad turned me on to it whenI was in college that tells you how
long it's been.
They change their oil probablysix days a week because, you know,
there's nothing that, like ifyou ordered some fried shrimp in
a Chinese restaurant, and youcan taste that old oil and that kind
(22:02):
of nasty.
And these guys are alwaysfresh and crisp and.
And lovely.
It's great stuff.
Okay, on to something else here.
Ray, what's your favoriteclassic movie?
Mine happens to be, you know,Casablanca, and I think Leanne's
(22:22):
is Elf or something.
I'm not sure, but.
Well, it depends what time of year.
Are we talking holiday movie?
Are we talking any.
Anything?
Oh, I like Scarface.
Yeah.
Yeah.
So every.
Every summer I go camping.
I take my son camping, justthe two of us.
Guys trip, he brings like aDVD player.
(22:43):
We hook it up to the TV in thecabin and we watch Scarface and it's
like, oh, really?
It's awesome.
Oh, yeah.
Every.
Every year.
I love that.
And Reservoir Dogs is anothergood one.
Yeah.
To my little friend.
There you go.
But if we're talking holidaymovies, planes, Trains and Automobiles.
Yeah, that's a good one.
There you go.
(23:03):
Name one book because you liketo read.
Name one book that should bemandatory reading for everybody.
Everybody.
One book that should bemandatory reading.
Let me see.
Big Green Egg Basics from a monologue.
(23:27):
Something that should bemandatory reading.
I don't know.
I don't know who wrote it, butit was, like, the book of manners.
Oh, that's Emily Post.
Oh, Post.
Yeah, yeah, yeah.
There you go.
Mine would be like Fear andLoathing in Las Vegas.
(23:47):
So there you go.
I was a Hunter Thompsonfanatic for a long time.
Last one here.
If you are on death row, whichyou're not, and Leanne's on parole
for removing mattress andhairdryer tags, but if you were on.
If you were on death row, whatwould your last meal be?
(24:11):
My last meal would be smokedbeef ribs, grilled lobster tails
with garlic butter.
Oh, yeah.
And vanilla bean creme brulee.
Wow, that's very good.
Yeah.
(24:31):
I'll be in the cell next to you.
I'll take the leftovers.
Okay.
So when you're walking downwith the bag over your head, you
can just pass it off to melike that.
All right, Chef Ray Sheenagain, your website will be out.
You said what, my Valentine's Day?
Something like that should berayshean.com and in the meantime,
you can catch me on Facebook.
(24:52):
Chef Ray Sheehan.
Instagram.
Chef Rayshihan Sheehan is S HE E h A n. Very good, Ray.
Thank you.
It's always a pleasure to talkwith you.
And we'll be back next weekwith another edition of Barbecue
Nation with Jeff and Leanne.
I don't know who the guest isgoing to be because it's early in
the year, so I haven't doneall the bookings.
(25:14):
I was slack in my duties afterChristmas there, and we'll live with
it, though.
But thanks, Ray.
I appreciate it.
Thank you for having me.
Ms. Leanne, always a pleasure.
We'll be back, like I said,next week with another edition of
Barbecue Nation.
Until then, remember our motto.
Turn it, don't burn it.
Take care, everybody.
Welcome to Barbecue Nationwith JT and Leanne After Hours, the
conversation that continuedafter the show was done.
Hey, everybody, it's JT andthis is a special version of Barbecue
Nation.
It is brought to you in partby Painted Hills Natural Beef.
Beef you can be proud to serveyour family and friends.
That's Painted Hills Natural Beef.
Hey, everybody.
Welcome to After Hours here onBarbecue Nation.
(00:34):
I'm JT along with hall offamer Leanne Whippen, who is my co
pilot on this adventure.
And today we're talking withchef Ray Sheehan.
If you didn't catch theregular show, which you probably
did, but if you didn't, Iwould recommend it very highly.
Ray is somebody that has beenin the trenches in the food world
and the barbecue business forquite a while, yet he's still only
(00:54):
17, and he's got a lot to go there.
He's an accomplished authorand creator, so check him out.
Ray, you know, this is thelightning round in After Hours.
This is where, you know, weask you some questions that maybe
make your head hairs on thetop of your head tingle, something
like that.
(01:14):
I don't know.
Your.
Your personal reaction isalways interesting to as our guest
here.
So are you ready?
I'm ready.
Okay.
We'll start off with somethingreally easy.
What do you think the bestfood show is on television?
(01:37):
I.
Barbecue Brawl.
Barbecue Brawl.
Okay.
Okay.
And, Leanne, you can jump inand if you want to, say, throw down
with Bobby, your episodes onit, that's fine, too.
I like the Barbecue Brawl.
Okay.
And each year, it gets moreinteresting because it isn't just
(01:58):
barbecue championships.
I mean, they're taking people that.
Some of them are just out ofthe kitchen, so it really makes it
interesting.
Yeah.
Yeah.
What would you say, Ray, yoursuccess to failure ratio is like
(02:19):
in creating a new book or anew blend of seasoning like that.
How the.
This premise of this questionis, how many times do you have to
try before you get somethingthat you think is good?
Until it's.
Until it's right.
(02:39):
My motto for 24 is right, not rushed.
So we'll do it as many timesas we need to until it's right.
For me, when I create, it'salways a process of revision and
getting it to the point wherepeople can digest it, whether it's
a rub, a sauce, a book.
(02:59):
You know, when I created myMemphis mop sauce, it took me almost
100 recipes.
I mean, I would try it, thinkit was great.
Then I'd have people try it,and then I would take their Feedback
and then be like, oh, okay.
So I thought that they likethis, but they didn't like that.
And then the finished productwas, you know, a great sauce that
left the spices lingering onyour palate, but it took a lot of
(03:22):
time to get to that because itneeded to be more about the spices,
you know, in the sauce.
But you're always looking forthat hook, whatever, you know, that
keeps people interested.
And, you know, you have to doit as many times as you can until
it's right.
And don't rush something andput it out there when it's not ready.
Yeah.
(03:43):
Your sauces were phenomenal.
By the way, who is somebody inthe barbecue world or the food world
that really got your attentionthis last year?
Artie Davis.
Artie Davis.
You know, he's old school, andhe's just so intelligent and.
(04:04):
And just.
He's.
He's just been great to me andis somebody that really influenced
me.
So good.
Leanne, did you get your nutsfrom Artie?
Not this year.
The first year I did not.
And it was the last year thatArtie was at the Jack, and I wanted
(04:26):
one from this year more thanany year, and they were all gone.
Yeah, I think this is.
Was the last year at the Jack,I think, is.
It is.
Yes.
I walked the.
I walked the parade route withhim from when the parade was over
till we went and got on thebuses to go up to the party.
And it was a nice little walk,but I got to walk with him and.
(04:50):
And, boy, in that 10 minutesor so, he just shared so much history
and stuff, and I got one ofthe nuts.
I probably shouldn't tell youthat, but.
No, anyway.
But there's so many.
There's so many great, youknow, influences that.
That people in barbecue, it.
(05:11):
You know, like Dave Raymondthat, like, talking to me about sauces,
I'm like, where were you eightyears ago?
You know?
Yeah.
And, you know, Tuffy Stone,you know, he was a chef before getting
into barbecue, so, you know,it's like a similar track for me.
So when I see him and I canpick his brain about stuff, and,
(05:31):
like, that's really cool, too.
Like, he was at an event atMeadow Creek Barbecue Supply this
year.
I ended up writing an articleabout it in the Barbecue News, but,
I mean, so at the ready tohelp others.
I really love that.
Yeah.
Yeah.
Did you ever come across, inall your days in the kitchen, ray
(05:54):
of a food item or a dish thatyou just could not master?
I feel like if.
If I.
If I put my mind to It.
I would do okay with it or, ormaster it to, so to speak.
But there's certain thingsthat I just don't like that I've
had to cook, like for events.
(06:17):
Yeah.
And I. I did my best, but,like, I wouldn't even want, like
rabbit.
Like, I don't.
I'm not gonna eat rabbit.
Just certain things, you know,Tripe, you know?
Yeah, yeah, not interested.
But.
But I've had to cook them.
And then it came out thatpeople said they were good, but I
(06:37):
don't know.
Okay, well, that.
My follow up question to thatwas, what's the worst thing you've
ever eaten?
Tripe or liver?
I'm not interested in either one.
I think.
Now I can do liver.
I can do liver.
But tripe?
Yeah, not so much.
What was the absolute best dayof your life so far?
(07:00):
Wow.
The best day of my life.
Yeah.
Probably the day I got married.
Good answer.
That's a smart answer, Ray,but it's an.
It's an honest answer.
And the short version.
I'll give you the short version.
But I knew my wife in highschool and I always had a crush on
(07:21):
her, but it just didn't work out.
You know, she had a boyfriend,I was weird, you know, all that.
And it wasn't until my friendmarried her friend that we were in
the wedding party together dueto someone not showing up to the
wedding in the wedding party.
So after that I was just.
(07:41):
Still, I was really hooked.
And then.
So to.
To actually get married tosomeone that you've had a crush on
for so long and it like,worked out, you know, it's.
We've been together almost 22 years.
Was your first date to thebookstore in a coffee shop?
Coffee?
Yes.
But not.
No, not to the bookstore yet.
(08:02):
I think that was like thesecond or third date that was.
That was a surprise for later.
Okay.
If you could erase a mistakefrom history now, this can be your
history or world history,doesn't matter.
What would it be and why?
(08:22):
So I. I'm not sure because I,you know, I believe everything like
that has happened in, in lifehas brought me to where I am today.
So I wouldn't erase anythingbecause this is where I.
It got me to where I am today.
Yeah.
Okay, fair enough.
So I. I think I asked you thisbefore, but ask it again this time.
(08:47):
If you were declared supremeruler of barbecue for a day, what
would you decree?
And Leanne would be your enforcer?
There will be no boiling ofribs ever.
No boiling.
I agree.
Golf clap.
Golf clap.
(09:09):
What's your absolute favoritenon barbecue food or dish?
I. I love spaghetti and meatballs.
Me too.
Me.
Good.
What.
What's your least favoriteactivity in the world?
(09:32):
Raking.
Raking leaves.
You have a lot of leaves there.
There shall be no raking ofthe leaves.
Only with the blower.
Backpack blower.
Okay.
Shoveling snow.
Yeah, totally.
I miss living in Florida.
Like.
Yeah, yeah.
To some extent, you know, likethere was no.
(09:53):
Never any raking of leaves orshoveling snow.
So if.
If we get any snow this year,I think I'll FedEx Leanne some so.
She can get snowball, youknow, like that.
Do you remember the firstthing you ever got in trouble for
as a kid?
(10:15):
Not.
Not.
Not coming home on time.
You know, you're supposed tobe home when the street lights are
out and we were riding bikesand I just lost track of time and
my mom was so worried, youknow, that she didn't know where
I was.
And it's not like today whenyou have the phones and all these
GPS trackers and everything, so.
(10:36):
Right.
That happened once, didn'thappen again.
Yeah, I get that too.
My mom was little, but Ididn't know how fast she was.
Yeah, yeah, my mom was prettyfleet of foot when.
When it got.
Got down to the nitty gritty.
If you could cook for thendine with a historical figure, who
(11:00):
would it be and what would beon your menu?
With a historical figure?
Huh?
Yeah, they can be deceased or alive.
Yeah, we'll dig them up.
I mean, I think I would cookfor Einstein and.
(11:24):
And I would make him a bigbarbecue spread.
There you go.
And.
And have him critique it.
There you go.
See?
You must have watchedOppenheimer too.
Like I did.
I did.
Yes.
Yeah.
Okay.
All right.
If you were an animal, whatanimal would you be?
Probably a bear.
(11:46):
Really?
Why?
I don't know.
Because I feel like theyhibernate, so they sleep and they
actually get rest and thenthey're like, so hungry.
And that would be me.
I'd be like, oh, I can't waitto eat.
Okay.
What?
This is one I know you've notheard before, Ray.
What is something your spousewas right about, but you still think
(12:10):
that they are wrong?
Loading the dishwasher.
How to load the dishwasher.
I have that same thing.
It is a matter of opinion.
It is.
But like, so typically, I'mthe one that empties it, so I like
to load it a certain way so Ican grab stuff like a couple at a
time and put them away.
(12:31):
But all right, so.
Okay.
So let me ask you this,because this is an actual bone of
contention sometimes in our house.
Sure.
This is another show.
Yeah, it's another show.
And Leanne's been here.
I'm.
I'm a stickler about how youput the silverware in, because I
like.
You know, we've got thedishwasher, and it's got the little
(12:51):
flap, and it's got theindividual slots for nice fork, spoons,
whatever.
My wife just likes to takethem, rinse them off, and just lift
that little flap up and juststick them in there, and they're
kind of in these clusters.
And I'm like, it doesn't getas clean when you do that.
Okay.
There can be a food particleon there or whatever.
(13:13):
And she goes, no, it works.
And so there's a lot of timesI've given away the trade secrets
here, but if I'm the last guyto put something in the dishwasher,
I'll actually take the silver thing.
Silverware thing out and re.
Insert them in those littleslots so they get really clean.
(13:34):
Put it back in.
Put the.
The soap and the rinse thingin or whatever and start it.
And because I'm also the onethat empties it most of the time,
so I get away with it.
All right.
But that's a real thing with me.
It's a.
It's a dumb thing.
I know.
No, I totally get it.
Like, my wife and my son willput stuff in the dishwasher, and
I have to reorganize it.
(13:56):
Yeah.
So I'm the one that puts it away.
So you need to ask Leanneabout her silverware drawer.
Well, I have a problem.
I'm an obsessive compulsivedisorder person, and I have to count
all my silverware once thedishwasher is unloaded to make sure
that I have eight ofeverything so that I know I'm not
(14:17):
missing anything.
It's like a weird thing.
Yeah.
But I tend to be on adifferent page then, Jeff.
I feel like it's a huge wasteof time putting the silverware in
those little holes.
So I lift it as well, dumpthem in there.
I know it's hot, sanitized,and if it doesn't come clean, then
it stays in there, but I'm notgonna waste my time.
(14:39):
Not only that, you gotta putforks with the tines up in it, and
when I put my hand down topick a fork up, it goes under my
fingernails, and it's dangerous.
Oh, okay.
That's the reason.
Multiple reasons.
Why not do that.
So do you, so do you put your,your knives, like, if you've got
(15:00):
a, a pairing.
Knives down.
Knives down.
Always knives down.
Spoons up.
Spoons up.
Oh, yeah, because they leavethose little circles in the middle
of the spoon, you know, like a little.
If they.
Not if you.
Not if you scrub them beforeyou put them in.
Oh, well, that, that's again,a whole nother thing.
Like, okay, why do you have a dishwasher?
(15:22):
Okay.
To sanitize?
I don't know.
I, I think that's the mostinteresting discussion we've had
on that particular question inafter hours.
I, I like that a lot.
So, Ray, what's the biggestchange you think should be made in
food advertising?
(15:43):
Oh, boy.
I mean, I mean, I mean, let'slook, let's be serious.
Well, you, you go.
You.
McDonald's is on there andthey always show.
And Leanne's sister is a foodstylist and she actually creates
some of those items that yousee in the TV commercials.
You know, paints them, makesthem shiny and all that.
That is not the hamburgeryou're going to get when you go to
(16:04):
Mickey D's and the drive thruand they hand out the Big Mac or
whatever.
Now that's a misnomer.
It may not look like the item,but she is a food stylist for major
corporations.
And I actually have done aPopeyes food styling job with her
and I'm getting ready to doanother one for a very large company.
(16:25):
And the ounces of meat thatthey put on their sandwiches that
they are creating food stylingin the commercials and print is the
exact ounces.
It cannot be more, it can't beless so.
And technically, all the itemson the creation are what you get
in the restaurant.
This is the big thing.
(16:47):
They push it all forward andthey make it look bigger because
they're taking a picture ofthe front of it.
But in actuality, it is thesame amount of food, so they aren't
adding anything in it to makeit bigger.
But I mean, you have to thinkabout what their job is and what
(17:08):
advertising's all about.
It has to look good becausethen the consumer won't buy it.
So you're right, you aren'tgoing to.
And you have to think aboutTaco Bell.
They're wrapping things up and things.
And of course it's.
Even if you made the mostbeautiful taco in the world, when
you wrap it up and throw it ina bag, it's not going to look the
same.
The taste is still going to be there.
Though they're veryconsistent, you know, with the taste
(17:30):
for the most part.
That's the key with franchisesand the fast food industry, you know,
I'm just saying, is consistency.
And they, and, and they'regood about that.
But I'll let him answer thequestion now.
Well, I mean, and that, that'sa great point too because like, you're
(17:51):
actually.
Is the sandwich.
It's just once it's wrapped upand handled, I mean, it's gonna get.
The bun's gonna get a littlemushy or it's gonna.
Right.
You know, get compressed.
But I think for truth inadvertising, like, I think they should
have to tell you exactlywhat's in it or why it's in the food.
(18:12):
Like, there, there was asaying like, you know, you have the,
the us.
You have to know what's inyour mattress, but not necessarily
in your food.
With the, the, you know,you're not even allowed to take the
thing off your mattress.
The label.
Right.
But some of these companiesshould have to say what certain ingredients
are so you can make a decision.
(18:32):
I've served a lot of time injail for removing my tags off my
hair dryers.
Yeah.
Next time you go for a job,you're going to be like, well, I
took the, I took the label offmy hair dryer and I was going.
To be a lifer if I did my pillow.
So I decided to leave my pillow.
(18:54):
I can just see Leanne behindthe bars with the tin cups, rattling
it on the cage going.
Nobody knows the sorrow.
I've seen the best barbecue injail, though.
Oh, yeah, yeah, yeah.
I can make some smoked bolognasandwiches like no other.
(19:15):
Oh, yeah.
I just to touch back on thefood thing.
It's like, you see this gorgeous.
It doesn't matter.
It's McDonald's or Taco Bellor any of them.
And they all look great.
And then you get your Big Macand there's a half a headed shredded
lettuce laying around on thebottom of the container.
(19:36):
Well, it's like when you cango to a fine dining restaurant, your
meal might not be as good asthe first time.
It's who's on the line, who'scooking, who the chef is.
You know, there's always thevariable, even at McDonald's, how
much ketchup and mustard theyput on there.
There's.
You know what I mean?
Like, there's variables.
It's never going to be aperfect world, but, you know, they
try to get as close as possible.
(19:56):
Sure, sure.
I know just a little sidebar story.
We have a.
There's.
There's a little burger jointin the next little burg over from
where we live.
And We've lived here 13 years,and for 12 and 8, 10 years, we never
(20:17):
had a bad burger there.
Never.
They were always good.
And we actually went in andsat down one day, this was about
a month and a half ago, and weordered just bacon cheeseburger,
what have you.
And it was the worst thingthat I had ever eaten.
It really was.
And I think that it.
(20:38):
It goes to what you just said.
Leanne, who was on the line,they were using really, it's like
they didn't want to sliceanother onion.
They had some leftover rings,not fried rings, just raw, you know,
and they were thick and theywere thick cut and they.
And it was overbearing on theburger and that.
And I was really surprised.
(20:58):
But it makes sense to what you're.
You're saying is it reallydepends on who's in the kitchen.
So, you know, and yeah, youget the same thing with fried foods.
You know, did they change the oil?
Did you know?
Is the oil three days old?
You know, because oil isextremely expensive.
So you get into these little,tiny little restaurants that are
(21:18):
watching every cost possible,and they're trying to stretch the
oil out.
They might filter it, but youknow, what bad oil does to your food,
it totally changes the result.
And, you know, a goodrestaurant is going to change it
every day, you.
Know, and you can tell there'swhere we live, there's up north.
(21:39):
There's one Chinese restaurantthat I've been going to for a long,
long time.
My dad turned me on to it whenI was in college that tells you how
long it's been.
They change their oil probablysix days a week because, you know,
there's nothing that, like ifyou ordered some fried shrimp in
a Chinese restaurant, and youcan taste that old oil and that kind
(22:02):
of nasty.
And these guys are alwaysfresh and crisp and.
And lovely.
It's great stuff.
Okay, on to something else here.
Ray, what's your favoriteclassic movie?
Mine happens to be, you know,Casablanca, and I think Leanne's
(22:22):
is Elf or something.
I'm not sure, but.
Well, it depends what time of year.
Are we talking holiday movie?
Are we talking any.
Anything?
Oh, I like Scarface.
Yeah.
Yeah.
So every.
Every summer I go camping.
I take my son camping, justthe two of us.
Guys trip, he brings like aDVD player.
(22:43):
We hook it up to the TV in thecabin and we watch Scarface and it's
like, oh, really?
It's awesome.
Oh, yeah.
Every.
Every year.
I love that.
And Reservoir Dogs is anothergood one.
Yeah.
To my little friend.
There you go.
But if we're talking holidaymovies, planes, Trains and Automobiles.
Yeah, that's a good one.
There you go.
(23:03):
Name one book because you liketo read.
Name one book that should bemandatory reading for everybody.
Everybody.
One book that should bemandatory reading.
Let me see.
Big Green Egg Basics from a monologue.
(23:27):
Something that should bemandatory reading.
I don't know.
I don't know who wrote it, butit was, like, the book of manners.
Oh, that's Emily Post.
Oh, Post.
Yeah, yeah, yeah.
There you go.
Mine would be like Fear andLoathing in Las Vegas.
(23:47):
So there you go.
I was a Hunter Thompsonfanatic for a long time.
Last one here.
If you are on death row, whichyou're not, and Leanne's on parole
for removing mattress andhairdryer tags, but if you were on.
If you were on death row, whatwould your last meal be?
(24:11):
My last meal would be smokedbeef ribs, grilled lobster tails
with garlic butter.
Oh, yeah.
And vanilla bean creme brulee.
Wow, that's very good.
Yeah.
(24:31):
I'll be in the cell next to you.
I'll take the leftovers.
Okay.
So when you're walking downwith the bag over your head, you
can just pass it off to melike that.
All right, Chef Ray Sheenagain, your website will be out.
You said what, my Valentine's Day?
Something like that should berayshean.com and in the meantime,
you can catch me on Facebook.
(24:52):
Chef Ray Sheehan.
Instagram.
Chef Rayshihan Sheehan is S HE E h A n. Very good, Ray.
Thank you.
It's always a pleasure to talkwith you.
And we'll be back next weekwith another edition of Barbecue
Nation with Jeff and Leanne.
I don't know who the guest isgoing to be because it's early in
the year, so I haven't doneall the bookings.
(25:14):
I was slack in my duties afterChristmas there, and we'll live with
it, though.
But thanks, Ray.
I appreciate it.
Thank you for having me.
Ms. Leanne, always a pleasure.
We'll be back, like I said,next week with another edition of
Barbecue Nation.
Until then, remember our motto.
Turn it, don't burn it.
Take care, everybody.
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